Skinny(er) Scalloped Potatoes

INGREDIENTS

Non stick cooking spray

10 medium peeled Yukon Gold potatoes, sliced thinly. I used my food processor attachment at 2mm
2.5 tbsp butter
salt and fresh pepper to taste
1 clove of garlic, or if you are a garlic lover (like me) 2 cloves minced or microplaned (if you don’t have cloves, 1/2-1 tsp garlic powder)
1 cup shredded reduced fat Cheddar or Gruye cheese or a combo of both
1/4 cup large grate parmesan cheese
2 cup fat-free milk
1 bay leaf
pinch freshly grated nutmeg
3 tsp thyme
2 tsp dijon mustard

1 green onion, thinly sliced for garnish

 

 

DIRECTIONS

1. Preheat oven to 425°F. Spray a 9″x 13″ baking dish with cooking spray.
2. In a large bowl add potatoes, salt, & fresh cracked pepper. Toss well so everything is coated.
3. The placement of the potatoes will happen in 4 different batches. First batch take 1/4 of the potatoes and layer them on the bottom of the pan.
4. Add 1/4 of the cheese on top, repeat until all potatoes and cheese are in pan.
5. In a small saucepan, bring milk, butter, dijon mustard, thyme, bay leaf and nutmeg to a boil over medium heat stirring very frequently so it does not scald; pour over potatoes (remove bay leaf)
6. Top with the Parmesan cheese and green onions.
7. Bake uncovered, for 40 – 50 minutes (depending on how thick your potatoes were) or until potatoes are tender. 

Loaded Bake Potato Soup Crock Pot Style

INGREDIENTS

6 large baking potatoes, peeled, cut in 1/2″size
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced 
1/4 cup butter (REAL butter)
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

DIRECTIONS

Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).

Mash mixture until potatoes are coarsely chopped and soup is slightly thick. If you want it thicker, add 1/4 cup instant mashed potatoes.

Stir in cream, cheese and chives.

Top with sour cream (if used), sprinkle with bacon and more cheese.

Related articles

• Creamy Chicken Rice & Veggie Soup (sweetheatchefs.com)
• 33 More Easy Crock Pot Recipes (foodiefriendsfridaydailydish.com)

Smooth & Cheesy Chicken Enchilada Soup

For those of us on the West Coast, I know it is entirely TOO HOT to be talking soup, but here’s the deal…you are going to NEED this recipe come Fall and Winter. Seriously, not want it, NEED it. I think last year I made this so many times we almost turned into enchilada soup! My entire family likes this and that is not an easy feat to accomplish. Again, this was in my early days of picture taking and blogging, so you will need to excuse the pics and TRUST me on the delectable taste of this soup!

INGREDIENTS

1 lb. skinless boneless chicken
2 T. Extra Virgil Olive Oil
1 whole sweet onion, chopped
3 cloves garlic (microplanned)
2 qt. chicken stock
1.5 cups masa harina
3 cups water divided
2 c. enchilada sauce
2 c. shredded sharp cheddar cheese (go for sharp every time you will be glad you did!)
2 t. chili powder
1 t. ground cumin

DIRECTIONS

First off for convenience I use a store made rotisserie chicken for my soup. If you want to go completely homemade, use 4 chicken breasts and bake them in oven until done. Let cool and then cut into bite sized pieces.

1. In  your stock pot, cook onion in olive oil for a few minutes then add, garlic until fragrant, (about 1-2 minutes on medium) do not burn garlic or it will be bitter and you will have to start over. 
2. Add chicken stock.
3. In a bowl whisk together masa harina and 2.5 cups water until it becomes thick and is well blended.
4. Pour masa mixture into pot with additional water, enchilada sauce, chili powder, and cumin and chicken. (I am using the rotisserie chicken so I just shred it and drop in stock)  
5. Bring to boil. At this stage I drop the temperature to low and cook for however long necessary. You can make it all afternoon or crank the heat up and eat within 30-40 minutes. If you are cooking for a long time, do not add cheese until closer to eating time. If you are eating within a relatively short amount of time (30-40 minutes) add cheese now. 
6. When ready to serve, garnish with shredded jack cheese, sour cream, chives and homemade tortilla strips (see recipe below). 

Tortilla Strips
4 Corn Tortillas
1 c. Vegetable Oil
Salt

DIRECTIONS
Add oil to small fry pan and heat on medium high. While waiting for oil to heat up cut tortillas into strips. Line your counter with 3 layers of paper towel to drain tortilla strips on when finished. When oil is hot add 8-10  tortilla strips at a time to oil and fry for 3-5 minutes. Set on paper towel and add salt.