What’s the first thing you think of when the cold, winter weather finally shows up outside your doorstep? Is it hot soup? If so, I think you’re going to really enjoy this recipe. Not only does it call for just a few ingredients, most of which you may already have. But it’s a quick cooker! We’re talking hot, homemade soup in 30 minutes. And it’s really, really good.
Loaded Potato Soup
Perfect warm soup for the winter season.
- 4 tablespoons unsalted butter
- 1 tablespoon flour
- 3 1/2 cups low-fat milk
- 4 russet potatoes, peeled and cut into small cubes (think 1.4 inch)
- 1/4 cup sharp cheddar cheese
- 1/2 cup low-fat sour cream
- bacon, cooked and crumbled (optional, but adds taste if you add it prior to serving)
- 1. Heat butter in a large saucepan over medium heat until melted.
- 2. Add flour, whisking until brown.
- 3. Next, slowly add milk, stirring constantly. Bring to a boil.
- 4. Add potatoes, reduce heat. Stir often, letting sit 15-20 minutes before adding cheese and sour cream.
- 5. Let sit another 5 minutes to thicken.
- 6. Serve with cheese and bacon ontop, if desired.
- I like to add some bacon prior and stirring it in. It gives it a more salty taste doing so.
Spaghetti is a household staple as far as dinner for at least 2 nights per month. Sometimes even as frequent as once a week, depending on how good the spaghetti itself (or sauce) is. I like to compliment my pasta with homemade meatballs that have been soaking in marinara sauce for hours ala crockpot.
Because I’m doing my best to avoid as much processed food as possible, I’ve decided that spaghetti for me is best as natural as possible. The kids’ aren’t especially big on raw tomatoes, so they stick with the traditional spaghetti marinara, but I can get my husband to eat his spaghetti natural because he does like raw tomatoes. Phew, nothing like a night where you AREN’T the only oddball plate at dinner.
The great part about natural sauce is you can mix and choose whatever ingredient to add to it as you like. I, personally, like just a slight hint of kick so I add crushed red pepper to mine. That also helps it to not taste too bland, as it can; tomatoes are good, but let’s be honest, they aren’t really flavorful.
Suggested Ingredients: 5 diced roma tomatoes, minced garlic, extra virgin olive oil, parmesan cheese, crushed red pepper, dried oregano, dried italian seasoning, crushed black pepper, salt.
1. Add all ingredients into a processor and only process for a few seconds. This allows the mixture to not only mix, but liquify just slightly. You do want some whole tomatoes.
Note: Processing is optional. Sometimes I just mix in a bowl and eat as is.
Did you click on the link to this recipe because of the pretty pictures without looking at the post title? Look at it now. Look closely. No, your eyes are not deceiving you. You read correctly.
Blueberry muffins that are only 131 calories a piece. I think that deserves repeating in capital, bold letters. 131 CALORIES.
And the second best part is that they taste AMAZING. It’s almost unbelievable that something this low in fat could be this yum. But it is. And you’ll use that as an excuse to eat two of them in one sitting. I did. I don’t regret it.
Like most, I spend a good majority of my Sundays meal-prepping for the upcoming week. It makes life so much more easier. And while I like to have a variety as far as breakfast goes, I almost always prefer a good and sweet treat to start the day.
Blueberries are my most absolute favorite fruit. I like to stock up on them when prices are low in the grocery store and I like to whine when prices are extremely high. This week, I happened to have 2 pints in the fridge that needed to be used soon or they were headed to the freezer where they would see Smoothie-Days in the near future.
So because I had made loaf of blueberry banana bread (that recipe, soon!) and a loaf of healthy banana bread in the past two weeks, a blueberry muffin sounded perfect. Small and fluffy and easily thrown in a ziplock bag to take along to work, run errands or even have as a little mid-day snack.
Just make sure you remind yourself, they’re only 131 calories. That itself will feel like an accomplishment. Enjoy!
131 Calorie Blueberry Muffins
Low-Calorie, Delicious Blueberry Muffins. Finally, you can have more than just one!
- 2 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup organic honey
- 1/2 cup light brown sugar
- 2 large ripe bananas, mashed
- 1/4 cup greek nonfat yogurt
- 1 large egg, beaten
- 3/4 cup almond milk
- 1 1/2 cup fresh blueberries
- 1. Preheat oven to 325 degrees. Using nonstick cooking spray, grease muffin pan.
- 2. Combine dry ingredients; flour, baking soda, salt and cinnamon in a large mixing bowl. Shift well.
- 3. In a separate bowl, combine honey and brown sugar. Use a fork to break up heavy clumps that may form. Add mashed bananas, greek yogurt and egg. Mix well.
- 4. Add wet ingredients to dry ingredients and mix well. Continue to mix together gently adding milk. Mixture at this point will feel and look doughy. Add blueberries, folding gently.
- 5. Spoon batter into muffin tin, filling each muffin nearly to the top. Bake for 18 minutes or lightly brown. Check to see if their done by using a toothpick. If the toothpick does not remove clean, muffins may need to cook a couple additional minutes. Be sure to supervise if so to prevent from burning.
- 6. Allow to cool completely on a baking rack before serving.