Baked Potato Soup

Baked Potato Soup
Recipe by Our Best Bites


2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

Tuscan Macaroni and Cheese Bake

Tuscan Macaroni and Cheese Bake

*Serves 4 (I doubled the recipe and it easily served three adults and three children)

12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
2 cups uncooked elbow macaroni
8 ounces cream cheese, cubed and softened
1 cup sliced olives
1 cup shredded mozzarella cheese
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 teaspoon dried sage
¼ teaspoon dried thyme
½ teaspoon salt
1/8 teaspoon cayenne pepper (don't be afraid of this! It won't make it spicy, I promise)
1 ½ cups milk
1 tomatoe, sliced thinly
½ cup freshly grated parmesan cheese

Cook elbow macaroni according to package directions but undercook the pasta by 1-2 minutes since it will continue baking in the oven. In a large bowl, combine the sausage, cooked pasta, cream cheese, olives, and mozzarella cheese. In a small bowl, mix flour and spices together.

In a medium saucepan melt the butter, then whisk in flour and spices. Allow the flour/butter mixture to cook without browning for about 30 seconds while whisking/stirring. Slowly add the milk and stir until slightly thickened, this may take about 5-6 minutes. Stir constantly to prevent scorching on the bottom of the pan. When slightly thickened, pour the milk mixture over pasta mixture and mix well.

Pour into an 11X7-inch (or circular) lightly greased casserole dish. Bake covered at 350 degrees for 35 minutes. Remove cover and add tomato slices on top then sprinkle parmesan cheese over and bake uncovered for 10 minutes more. Let sit for 5-10 minutes before serving.

Recipe Source: From My Kitchen Cafe (www.mykitchencafe.blogspot.com)/adapted from my friend Dixie
by:Chelsey Lindsay

Santa Fe Salad

Brown or grill 2 chicken breasts, cube
Mix together:
1 can black beans
1 8 oz pkg of Pepper Jack cheese, cubed
1 Cup Guacamole
1 Jar Litehouse Salsa Ranch

Add chicken pieces

Layer Tortilla chips, cheese, lettuce and chicken mixture

Slow Cooker Thai Peanut Chicken

12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 TBS lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish

*Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or high for 2-3 hours. A half hour before you serve, add lime juice and 1/2 cup of cilantro. Serve over noodles and garnish with remaining cilantro and peanuts.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1 TBS fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic (I used garlic powder??)
3 TBS chopped cilantro
2 TBS sliced green onions
2 C shredded cooked chicken (I cooked mine with taco seasoning package)
1 C grated pepperjack cheese
small corn or flour tortillas
kosher salt
cooking spray

*Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in microwave for 20 seconds to soften. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
*Warm up tortillas so they are easier to work with. Place 2-3 TBS of mixture on the lower third of the tortilla and roll as tight as you can
*Place seam side down on the baking sheet with out the tortillas touching each other. Spray the tops of them with cooking spray or oil mister and sprinkle kosher salt on top.
*Bake for 15-20 minutes or until crisp and the ends start to get golden brown
*Dip them in salsa, sour cream or guacamole.