cream cheese potato soup...

4 cups chicken broth

6-7 cups potatoes, peeled and cubed

1/4 cup onion, minced

1/2 teaspoon seasoning salt

1/4 teaspoon pepper

1 Tbsp dried or fresh chopped parsley

1 8oz pkg 1/3 less fat cream cheese, cut into chunks

1 cup frozen corn

Bacon; cooked & crumbled (if desired)

In a medium sized soup pot bring potatoes, onions & seasonings to a boil. Reduce heat and continue to cook until potatoes are fork tender. Remove about 1/2 cup of the potatoes & mash to release the starch and act as a thickening agent. Reduce heat to low and add cream cheese, stirring until melted. Add corn & heat through. Serve with crumbled bacon on top.

I got this AMAZING soup recipe from Marci and LOVED it!!!!! I have another potato cheese soup that I love (hi Lindz!!), and this one is a dead heat for the favorite. The plus side of this one is that it takes less time and is a lot less fattening. With the light cream cheese it is a very light soup. If you are serving a crowd (more than 4 people) double the recipe...you will want leftovers! Marci suggested some great add ins: cheddar cheese, scallions, corn, carrots, bacon or Italian sausage. I added the corn and just crumbled one slice of bacon on the top. This will be a new favorite during the cold months. I seriously was in heaven with this one!

(1 cup soup with 1 piece of bacon 5 pts)

vegetable soup...

2 tsp olive oil

1/2 of a small onion; diced

1 cup carrots; sliced

2 garlic cloves; minced

3 cups chicken broth

1 1/2 cups diced nappa cabbage

1 cup green beans; cut into 2 in. pieces

1 Tbsp tomato paste

1/4 tsp dried oregano

1/2 tsp salt

Cook onions and carrots in olive oil over med high heat until onions are tender. Add garlic and cook about 30 seconds. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes.

(2 cups= 1pt)

This made the whole house smell good!! Such a perfect lunch or dinner in the Fall & Winter. It didn't make a large amount, so next time I would probably double it. I think it would be great with white or kidney beans, and/or a little pasta. Give it a try! It will warm you through and through!!

{light} broccoli cheese soup & corn bread...

2 tsp olive oil
1/2 cup onion, minced
16 oz frozen chopped broccoli
29 oz canned chicken broth
4 oz Kraft Velveeta Light Reduced-Fat cheese, cut into cubes
1/2 cup fat-free skim milk
1/2 tsp garlic powder

1 tsp salt
1/2 cup water
1/4 cup cornstarch

Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick.

(1 1/2 cups 4 pts)

{light} cornbread

1 cup cornmeal
1 cup flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg white(s)
2 tsp canola oil

Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Serves 8.

(3 pts)

Good, good dinner. This soup, being light, did not sacrifice taste or creaminess at all. It really hits the spot on a cold day. The corn bread...good, but a little bland. It was very, very moist, but needed just a little sugar (2-3 tsp).

4 bean chili...

12 oz extra lean ground beef

1 small onion, minced

3 cloves garlic, minced

1 can kidney beans; drained & rinsed

1 can black beans; drained & rinsed

1 can great northern beans; drained & rinsed

1 can chili beans (do not drain)

2 15oz cans tomato sauce

2 Tbsp chili powder

1/2 tsp pepper

Brown ground beef & onions. Add garlic & cook about 30 seconds. Add beans & tomato sauce & stir to mix well. Add chili powder and pepper. Simmer over med-low heat 20-30 min until beans are tender. Serve with grated cheese, sour cream, green onions, etc.

Make a little cornbread, cozy up by a fire & enjoy!

Perfect for Fall!

(1 1/2 cups-7pts)

chicken & rice soup & butter dipped squares...

*chicken & rice soup*

4 chicken breasts, cooked & diced

2 cups cooked rice

3-4 carrots; diced

1-2 stalks celery; diced

1 small onion; diced

2 Tbsp butter

5-6 cups chicken stock

2 cans cream of chicken soup

1 cup sour cream

1 tsp salt

1/2 tsp pepper

(extra stock or water can be added to desired consistency)

Sautee vegetables in butter until tender. Add cooked chicken, cooked rice, chicken stock, salt and pepper. Simmer 30-40 min. Add soup and sour cream and cook 10 min, or until heated through.

*butter dipped squares*

2 cups flour

3 tsp baking powder

1 tsp salt

2 Tbsp sugar

1 cup milk

1/2 cup butter (NO margarine); melted

flour

Place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add flour to measure 1 cup. In a bowl, combine flour mixture, sugar and milk; mix well. Turn onto a floured surface; sprinkle with flour. Pat dough to 1/2 inch thickness. With a sharp knife dipped in flour, cut into 3-in. x 2-in. pieces (approx). Pour butter into an ungreased 9x13 pan. Dip one side of each piece into melted butter. Carefully turn to coat. Bake, uncovered, at 450 degrees for 10 min. or until golden brown.

OK, yummy dinner! For the soup I actually used fat free cream of chicken soup and fat free sour cream...I had to counteract the butter in the bread somehow...Anyways, it was fabulous. I think it would be great with brown rice, too. I got this recipe from my friend, Jennie :), she also suggests making it with wild rice. My kids loved this soup. It makes a lot, but the recipe could be easily cut in half. However, we just had the leftovers the next night...with no complaints!

The bread is a buttery, biscuit-like, crispy edged perfect companion to this or any soup. It comes together really quickly, which is always a bonus! Don't be put off by the baking powder & flour measuring step...this is just a substitute for self-rising flour, which I never have on hand. The dough is really wet and sticky, so don't be afraid to use flour when patting it out on the counter. Also, mine rarely end up looking like squares...you could just cut/slice them any way you like...breadsticks come to mind...

chicken tortellini soup...

9 oz broccoli florets
6 cups water
3 cans chicken broth
1 can cream of chicken soup
1 cup chopped onion
1 cup carrots; sliced
1 clove garlic; minced
2 cups cooked chicken; shredded in large chunks
7 oz frozen cheese tortellini

Combine everything except broccoli and tortellini. Simmer 30 min. Add broccoli and tortellini last 5 min.

*This will replace your standard chicken noodle...sooooo good, and sooo easy. It is actually a pretty hearty soup with the tortellini. My kids love it which is always a bonus!!

*sorry no pic this time*