Cheesy Potato Soup (Cooking for Two)

I just bought a new slow cooker.  A cute little 2 1/2 qt one.  One for just me and my man.  Small little intimate meals.

Actually that sounds nice and all but I bought with the thought of soups in mind.  Love soups, and during this cold spell we can't shake, they are great to warm your soul.  So while we are out running around during the day I can have a great soup waiting for us when we get home.  Soups on!

So I been cooking soups quite a bit lately experimenting with my new toy.  I typically like clear broth soups.  I just love the flavor of broths.  That didn't last long when I came across this crockpot recipe for Cheesy Potato Soup (Cooking for Two) in a Pillsbury.com email. How perfect is that?  A new tool and a new soup for it's debut.  Something about the fact that there is CHEESE in this potato soup appealed to me.  Sounds like a loaded baked potato with the bacon on the top.  Who wouldn't like that?

So as it turned out this soup was fantastic.  Creamy, cheesy, comfort food.  Perfect on a cold night with some hot rolls and a salad.  So if you are looking for a simple comfort food dish...look below for the recipe.  Oh, and if you want to feed more people, just double the recipe and use the standard 4 or 5 qt crockpot.

Cheers to my new 2 1/2 qt crockpot!  I'll be putting the large one away for another day.

Cheesy Potato Soup (Cooking for Two)

By Pillsbury

serves 3

2 slices bacon

¾ cup chopped onion

2 ½ cups diced peeled russet potatoes (about 3 small)

¼ cup chopped celery

2 cups Progresso® chicken broth (from a 32-oz carton)

¼ teaspoon salt

1/8 teaspoon pepper

¼ cup all-purpose flour

¾ cup half-and-half

1 cup shredded Cheddar cheese (from an 8 oz bag)

In 10-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.

Spray 3- to 3 1/2-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.

Cover; cook on Low heat setting 6 to 7 hours.

In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Pineapple Mango Chia Smoothie

It's smoothie time!

Winter is still a good time to have a smoothie, especially for breakfast.  What a great way to fill up with wonderful juices and fruit.

I know I've posted many, many smoothies before, but as part of my Eat Well 2013 motto, adding juices to your diet is good for you.  Fresh, natural fruit and vegetable juices can improve nutrition and help with weight maintenance.  They are wonderful to drink with and great to cook with as well.   I saw a great book the other day that gave me inspiration to make this drink.  It has some great recipes to incorporate juices into your diet.  

Juicy Drinks

So here's to the second healthy smoothie for 2013.

Two great flavors make up this smoothie.  Pineapple and mango gives it that tropical feel.  A great combination that will leave you wanting more. 

What's new about this?  The chia seeds. They are mottle-colored seeds with brown, gray, black and white.  They are rich in omega-3 fatty acids and high in fiber which is very good for your health.  Chia seeds can be added to foods as a topping or put into smoothies, oatmeal, yogurt without altering the taste.  They also help you feel full faster, and are easier to digest than flax seed.  Good stuff!  You can find them in the bulk item section of Whole Foods or other stores such as Sprouts.  Try them, you will never know they are there, but will reap the benefits.

Enjoy!

Pineapple Mango and Chia Smoothie

1-2 servings

1/2 mango, cut in chunks
1 small container of Dole pineapple tidbits in juice
1 6 oz container of lite vanilla yogurt
1/4 c milk
1/2 banana
1 tsp chia seeds
1 cup of ice cubes

Place all ingredients in a blender.  Blend on high until smooth.  Serve.

Raspberry Sour Cream Muffins - A Valentine Breakfast

I made a special muffin just for my love on Valentine's Day!

When I think of Valentine's flavors, pink, strawberry, chocolate, and raspberry come to mind.  So I'm in a pink mood this year...and the delicate love it emits.  So why not make a wonderful breakfast treat for your loved one that's pink.

I remember a cookie I once had that was raspberry and white chocolate.  At the time I thought...this is Valentine's in a cookie!  One thing though was that the white chocolate made it a little two sweet for me.  So when I set out to make this muffin, I thought of that cookie and decided to leave out the white chocolate.  But to give it that moist decadent feeling I added sour cream to the muffin mix.  Heaven!  With the addition of raspberries I ended up with a beautifully moist, tart yet sweet masterpiece of a muffin.

Of course the cute little heart muffin papers didn't hurt!

What a special way to say "I Love You" than with these muffins.  They taste THAT good!  See for yourself...

The recipe makes twelve, but you can halve it if you would like less muffins.  Perfect for breakfast with some eggs and bacon.  A wonderful way to start off the day.  And made with love....

Happy Valentine's Day!

Raspberry Sour Cream Muffins

Makes 12

2 c flour

1 T baking powder

1/8 t salt

½ c sugar or ¼ c Splenda sugar blend

2 large eggs

1 c sour cream

6 T canola oil

1 t vanilla

1 c frozen or fresh raspberries

Preheat oven to 400 degrees.  Spray a 12 cup muffin tin with non-stick cooking spray or line with paper liners.

In a large bowl add flour, baking powder, salt, and sugar.  Stir to combine.  In another small bowl lightly beat eggs.  Add in sour cream, oil, and vanilla.  Beat slightly to mix.  Pour the wet ingredients into the dry ingredients.  Stir until moistened.  Do not over mix.  Fold in raspberries, being careful not to mash them.

Spoon batter into the prepared muffin tin.  Bake for about 20 minutes or until golden brown.  Allow to cool 5 minutes in the pan, then remove to a wire rack to cool completely.