Corn and Bacon Chowder

This recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings.     Corn and Bacon Chowder 1/2 pound (about 8 slices) bacon, coarsely chopped 1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces 1 cup chopped onion … Continue reading

Fiery Chicken and Rice Stew

This recipe is modified from the chicken stew recipe on page 162 of the Weight Watchers Annual Recipes for Success 2003 cookbook. This book was a nice little 50 cent find at the local Goodwill. The recipe is easy and tasty. Sorry guys – I am obviously not a photographer. It makes 4 servings.     … Continue reading

Tuscan White Bean Soup with Italian Sausage

This is an altered version of a soup recipe found on page 51 of the April/May 2014 issue of Clean Eating magazine. It is wonderful. The recipe makes 4 servings.   \        Tuscan White Bean Soup with Italian Sausage 3 teaspoons olive oil 2 carrots, peeled and chopped 1 white onion, chopped 2 … Continue reading

Clean Italian Wedding Soup

This recipe is awesome. It is slightly adapted from page 36 of the April/May 2012 issue of Clean Eating magazine. It makes 4 servings.            Clean Italian Wedding Soup 1/2 pound lean ground beef 1 teaspoon dried Italian seasoning 1 egg white 3 tablespoons panko bread crumbs (wheat if you can … Continue reading

Loaded Baked Potato Soup

This recipe is adapted from page 71 of the Cafe Sassone cookbook. It makes 8 servings.           Loaded Baked Potato Soup 4 medium baking potatoes 3/4 cup chopped onion 1/2 cup butter 1/2 cup all-purpose flour 1 teaspoon celery salt 1/4 teaspoon ground black pepper 4 1/2 cups vegetable broth 6 … Continue reading

Black Bean Soup with Roasted Poblanos

This recipe is from page 68 of the November 2013 issue of Bon Appetit magazine. It is really spicy and really delicious. It makes 6 servings.             Black Bean Soup with Roasted Poblanos 2 poblano chiles 2 tablespoons raw shelled pumpkin seeds  (pepitas) 1 large dried pasilla or ancho chile, stemmed,  seeds … Continue reading

Roasted Tomato Soup

This soup is a slightly altered version of the recipe on page 84 of the March 2013 issue of Woman’s Day magazine. It is fairly easy to make and goes great with a Southwestern Grilled Cheese. This recipe makes 4 servings.  I garnished the top with a little queso fresco.           Roasted Tomato … Continue reading