Hearty and Healthy Potato Soup

Hearty and Healthy Potato Soup
Yield: 8 servings
Category: Soups - Stew

Ingredients:
1 Tablespoon olive oil
2 onions, chopped (about 1-1/2 cups)
2 lbs. Idaho potatoes, scrubbed and cut in 1/2-inch cubes (about 5 cups)
1/4 cup chopped sundried tomatoes
3-1/2 cans (14 oz. ea) low sodium chicken broth (about 3-1/2 cans) -->

2 cups shredded, cooked turkey
3 cups packaged chopped frozen mixed vegetables, thawed*
Freshly ground pepper

Directions:
1. In heavy soup pot, heat oil to medium high and stir in onions.
Cook, stirring occasionally for about 6 to 7 minutes or until tender.
2. Add potatoes, dried tomatoes and broth.
3. Bring to boil, reduce to simmer and cook covered for 10 minutes or until tender.
4. Add turkey and vegetables, return to boil. Reduce to simmer and cook 6 to 8 minutes.
5. Top with freshly ground pepper.

*Alternate Vegetable: 4 cups cooked vegetables

Recipe adapted from The Idaho Potato Commission Photo used with permission from the Idaho
Potato Commission - www.idahopotato.com

Nutrition Facts Approximate Nutrient Content per serving: Yield: 8 servings

Amount Per Serving
Calories: 197.3
Fat: 2.9g
Carbohydrates: 29.4g
Protein: 16.6g
Cholesterol: 24.2mg
Sodium: 131.2mg
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Day Before Mashed Potatoes

Day Before Mashed Potatoes
SUBMITTED BY: ERIN DAUGHENBAUGH
http://allrecipes.com/Recipe/Day-Before-Mashed-Potatoes/Detail.aspx


"This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!"



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PREP TIME 20 Min
COOK TIME 30 Min
READY IN 8 Hrs 50 Min


INGREDIENTS (Nutrition)
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

OPTIONAL
Use slow cooker to warm instad of oven. Reheat on high and set to low temp to maintain temperature
Add: Shredded cheddar and bacon bits
Chopped Onions, Chives (then use garlic salt instead of salt and onion powder)
Substitute low fat cream cheese and sour cream.


DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.

Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Real Simple Recipe Finder

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White Chili

http://www.elise.com/recipes/archives/001658white_chili.php

My friend Steve-Anna, who has been tempting me with tales of her white chili for years, finally sent me the recipe. It originally comes from the Beyond Parsley cookbook, by the Junior League of Kansas City, MO. Both she and I have modified the base recipe. For the version pictured above, I used canelli beans instead of Great Northern which cook up faster than the 3 hours called for in the recipe. Also I've added some jalapeno pepper for more heat. The base recipe is tasty, but like most white chilis, a little mild. Steve-Anna's notes for her modifications and a photo of her chili are at the end of the recipe.

White Chili Recipe


Ingredients
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
Method


1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.


2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.

3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

8-10 servings



Notes from Steve-Anna: I love black-eyed peas, and I don't ever remember to soak the beans overnight, so I use canned. I use 2 cans of black-eyed peas and one can of great northern beans instead of the dried white beans. I also use a large red onion instead of white ones. For the chicken, I saute chicken breasts cut in 1/2" strips in olive oil (1-2 tbsp)...I season the meat with my favorite steak seasoning, D.L. Jardine's. It seems to tenderize the chicken and gives just that extra bit of flavor. While I'm sauteing the chicken, I chop it into smaller, bite-sized pieces before adding to the soup. I'm a little shy on cayenne, so I use a little less than 1/4 tsp.

Pumpkin Spice Cupcakes

http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-spice-cupcakes?gclid=CK24xoOf4ZYCFRxNagod7SuPPA

Cranberry - Thanksgiving Jellos

Cranberry Mold Salad 2 pkg.s Cranberry Jello 1 can whole Cranberries (you can prepare your own) 1 cup chopped Pecans or Walnuts 1 can Pineapple Tidbits (save juice) 1 chopped Apple-pealed (optional) ***Ginger Ale ***Port Wine Follow direction on Jello package, but substitute for Cold-water with, the juice from the Pineapple can and add Ginger Ale ---to make 2 cups of cold liquid. Substitute the Hot-water with 2 cups of hot Port Wine. Mixed thoroughly with Jello dry mix. Put in refrigerator to chill till semi firm…then add the fruit and nuts so they do not float on top but be mixed throughout the mold. Place back in refrigerator and chill till totally firm. This salad will be the rave of your dinner. The alcohol will be cooked out when you heat up the Port Wine...so kids will enjoy the flavor too. Hope you enjoy it! *********************************************************************************************** Cranberry Gelatin Mold 6 oz Cranberry Gelatin 1 1/2 c Orange Juice 18 oz Pineapple Chunks, in juice 16 oz Fresh Cranberries 1/2 c Sugar For speedy gelling, have ready a large bowl half-filled with ice and water. Put gelatin in a medium bowl. Bring orange juice to a boil in a medium saucepan, pour over gelatin and stir until completely dissolved. Drain the pineapple in a strainer set over a small bowl. Add drained juice, cranberries, and sugar to saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes or until cranberries pop and soften. Stir into dissolved gelatin. Set bowl in the larger bowl with ice water and stir with a rubber spatula until gelatin mixture is the consistency of unbeaten egg whites. Remove bowl from ice water; fold in pineapple. Rinse a 6-cup mold or fluted tube pan with cold water; pour in gelatin mixture, cover with plastic wrap and chill at least 3 hours until firm, or up to 3 days. Up to 2 hours before serving, dip mold up to rim in warm, not hot, water about 10 seconds. Tip mold to check that gelatin is released. Invert serving plate cover mold. Invert mold and plate together and shake gently from side to side until gelatin drops from mold. Refrigerate until serving. *********************************************************************************************** Cranberry Salad VII INGREDIENTS (Nutrition) 1 (6 ounce) package cranberry flavored gelatin mix 2 cups boiling water 1/2 orange, peeled and chopped 1/2 pound fresh or frozen cranberries, chopped 3 apples - peeled, cored and chopped 1 cup white sugar 1 cup chopped celery 1 cup chopped walnuts Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS Dissolve gelatin in boiling water. Refrigerate 1/2 hour, or until it begins to gel. Mix together orange, cranberries, apples and sugar. In a 9x13 inch dish, mix the gelatin, fruit mixture, celery and walnuts Chill in the refrigerator 3 to 4 hours, until firm. *********************************************************************************************** Cranberry Salad II INGREDIENTS (Nutrition) 2 cups cranberries 1 large orange 1 cup white sugar 1 cup finely chopped walnuts 1 cup chopped celery 1 cup crushed pineapple, drained 1 (3 ounce) package raspberry flavored gelatin mix 2 cups hot water Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill. *********************************************************************************************** Cranberry Salad III INGREDIENTS (Nutrition) 2 cups cranberries 2 large oranges, peeled and seeded 1 carrot, chopped 1 cup chopped pecans 3/4 cup white sugar 1 (8 ounce) can crushed pineapple, drained 2 (3 ounce) packages raspberry flavored gelatin mix 1 cup boiling water 1 cup cold water Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS In a food processor, combine the cranberries, oranges, carrot and pecans. Process until finely ground; add sugar and pineapple, mix well. In a mixing bowl, combine the gelatin and boiling water. Stir until gelatin is dissolved and add cold water. Mix together the fruit mixture and gelatin; pour into dish or mold and refrigerate until chilled. *********************************************************************************************** Grandma's Cranberry-Orange Gelatin Salad INGREDIENTS (Nutrition) 1 (6 ounce) package raspberry flavored gelatin mix 2 cups boiling water 1 (16 ounce) can whole berry cranberry sauce 1 (8 ounce) can crushed pineapple, undrained 1 cup chopped celery 1 cup chopped pecans 1 teaspoon orange zest 1 (4 ounce) package cream cheese, softened 1/2 cup whipped topping Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish. Chill in the refrigerator overnight, or up to 8 hours. To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture. *********************************************************************************************** Cranberry Jell-O (regular cranberries not sure if lingonberries would be to strong) Chop 4 large apples and mix with 1 pound cranberries (chop 1/2 the cranberries coarsely), Chop 4 large apples and mix with 1 pound cranberries (chop 1/2 the cranberries coarsely), using blender and cut the rest of the cranberries in halves or quarters using a paring knife). Add 2 cups sugar to this and let stand at least 4 hours or overnight. Mix 2 (6 oz.) pkg. strawberry or raspberry Jell-O and 3 cups boiling water. Add 2 cups cold water. Refrigerate until mixture mounds slightly when dropped with a spoon. Add cranberries to Jell-O mixture and pour into a large mold. Refrigerate until well set. *********************************************************************************************** EASY FESTIVE CRANBERRY FRUIT JELLO MOLD 1 (12 oz.) carton Ocean Spray cranberry/raspberry fruit (on grocery shelf) 2 (3 oz.) pkgs. raspberry Jello 1 (8 oz.) container Cool Whip Chill cranberry/raspberry fruit in refrigerator. Make Jello using only 1 3/4 cups boiling water for the 2 packages. Set aside to cool and slightly jell (you can set bowl on ice to speed process). When slightly jelled, fold in undrained cold cranberry/raspberry fruit. When mixed thoroughly, fold in Cool Whip (mixture will be thick). Pour into Jello mold and chill several hours. *********************************************************************************************** EASY CRANBERRY JELLO FRUIT MOLD 1 pkg. Jello (lg. size), raspberry flavor 1 can whole berry cranberry sauce 1 can crushed pineapple, drained 1 can mandarin orange slices, drained 2 c. boiling water 1/2 tsp. cooking oil Oil molds or containers to hold the mixture thoroughly. In a large bowl dissolve Jello in boiling water. Break up cranberry sauce into small pieces and add to hot mixture. Stir to dissolve, some lumps will remain. Add the drained crushed pineapple, half the mandarin orange slices and add. Pour mixture into greased molds, cover with plastic wrap and refrigerate until firm. To unmold, place container in warm water for a few seconds and invert onto serving platter.