Month: February 2020

Loaded Potato Soup

Loaded Potato Soup

  • 24 ounces red potatoes
  • 2 teaspoons olive oil
  • 1/2 cup prechopped onion
  • 1 1/4 cups fat-free — lower-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk — divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices — halved
  • 1/3 cup shredded cheddar cheese
  • 4 teaspoons thinly sliced green onions
  1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
  2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
  3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
  4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Leek-and-Potato Gratin

Leek-and-Potato Gratin

  • 1 1/2 lbs Yukon gold or baking potatoes (cut into 1/4-inch-thick slices)
  • Cooking spray
  • 1 Tbs olive oil
  • 4 cups thinly sliced leek (about 4 large)
  • 1 garlic clove (minced)
  • 1/4 tsp salt
  • 1 dash black pepper
  • 1 can no-salt-added diced tomatoes ((14.5-ounce) undrained)
  • 3/4 cup grated fresh Parmesan cheese ((3 ounces))
  • 1/2 cup 1% low-fat milk
  1. Preheat oven to 425°.
  2. Arrange half of the potato slices in an 11 x 7-inch baking dish coated with cooking spray.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add leek; sauté 10 minutes or until lightly browned. Stir in garlic, salt, and pepper. Spoon half of leek mixture over potato slices; top with half of tomatoes and half of cheese. Repeat layers with remaining potatoes, leek mixture, tomatoes, and cheese.
  4. Bring milk to a boil over low heat in a skillet; pour over potato mixture. Cover and bake at 425° for 30 minutes or until potatoes are tender. Uncover; bake an additional 15 minutes or until golden brown. Let stand 5 minutes before serving

Lemon Chicken Teriyaki Rice Bowl

Lemon Chicken Teriyaki Rice Bowl

  • 1 cup long-grain brown rice
  • 2 tablespoons lower-sodium soy sauce
  • 1/2 teaspoon cornstarch
  • 2 tablespoons dark brown sugar
  • 4 teaspoons mirin — (sweet rice wine)
  • 2 teaspoons fresh lemon juice
  • 18 ounces skinless — boneless chicken breast halves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons canola oil
  • 1 pound Broccolini — trimmed
  1. Preheat oven to 400°. Cook brown rice according to directions. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened. Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes. Turn; drizzle 1 tablespoon soy sauce mixture over chicken. Place pan in oven; bake at 400° for 8 minutes or until done. Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices. Bring a large saucepan of water to a boil. Add Broccolini; cook 3 minutes or until crisp-tender. Drain. Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccolini. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.

Lemon-Shallot Scallops

Lemon-Shallot Scallops

  • 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons butter
  • 3 tablespoons minced shallots
  • 1/2 teaspoon bottled minced garlic
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • Lemon wedges — (optional)
  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and sauté 2 minutes on each side. Remove scallops from pan, and keep warm.
  2. Melt butter in pan. Add shallots and garlic; sauté 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.