cheese Archives - Page 7 of 9

Jalapeno Popper Pasta

June 18, 2013 ·

Jalapeno Popper Pasta is a cheesy, spicy dish where comfort food meets an appetizer favorite. This grown-up mac ‘n cheese dish is filled with tasty jalapeno peppers, topped with garlic breadcrumbs and is made a little lighter too!

While Mike and I were pretty sure we would enjoy Jalapeno Popper Pasta, because I mean really…between the cheese and garlic breadcrumbs and a nice kick from the jalapenos…it’s a safe assumption, right? Well, this is how it typically goes down when I want to photograph our dinner for the blog. I load up a plate for photos and head over to my photo spot. I tell Mike to go ahead and start without me, but he always says he wants to wait. (He might sneak a bite or two). Photos take anywhere from 5 to 15 minutes depending on various factors, and then we eat! These photos didn’t take long, maybe 5 minutes. I went to the table, and Mike had already finished. He just smiled and went to load up for seconds. It’s that good!

If you’re lucky enough to have a garden full of jalapenos, this Jalapeno Popper Pasta is a delicious, new and different way to use them up.

Jalapeno Popper Pasta

Yields: 4 servings

Ingredients

8 ounces pasta (rotini, gemelli, or any other similar shape will work)

For the Garlic Breadcrumbs:

¼ cup panko breadcrumbs
1 teaspoon canola oil
1 garlic clove, minced
pinch salt

For the Sauce:

1 tablespoon extra virgin olive oil
1 cup chopped yellow onion
1 to 2 garlic cloves, minced
2-3 jalapeno peppers, minced (to yield approx ¼ cup)
6 ounces reduced-fat cream cheese, cut into 6 pieces
1 cup skim milk
1 cup Monterey jack cheese
1 teaspoon chili powder
salt and pepper, to taste

Instructions

COOK PASTA: Cook pasta according to package directions to al dente. Drain and set aside.
MAKE BREADCRUMBS: Meanwhile, heat oil in a medium, nonstick skillet and add breadcrumbs and (1 clove) minced garlic. Stir frequently until breadcrumbs begin to brown and garlic is fragrant. Add a pinch of salt, remove from heat and set aside.
MAKE SAUCE: In a large saute pan, heat olive oil over medium-high heat. Add onion and cook for about 5 minutes. Add peppers and cook for 3 minutes, or until onion and peppers are softened. Add garlic during the last minute, cooking until fragrant.
Reduce heat to medium and add cream cheese to onion mixture. Stir until melted. Add milk, stirring until incorporated. Add cheese and chili powder and stir until melted and smooth.
PUT IT TOGETHER: Remove sauce from heat. Add cooked pasta to sauce and toss until combined. Add salt and pepper to taste.
SERVE: Divide on serving plates and sprinkle with 1 tablespoon of garlic breadcrumbs. Top with jalapeño rings for garnish (optional).

Notes

Adapted from Rachael Ray

It’s my favorite time of month again…the Eating with the Alphabet Challenge hosted by Brenda from Meal Planning Magic! This month we were to showcase a recipe using a fruit, vegetable or grain that begin with the letters I or J. I obviously went with J for jalapeño.

The past few months, I have been able to knock out several recipes from my bucket list with this challenge, and each of these recipes have become household staples. Gotta love a 3 year old who can’t get enough of roasted chickpeas (we go through 1 can every 1 to 2 days!)

Filed Under: Featured, healthy, main dishes, Recipes, vegetarian Tagged With: cheese, dinner, easy, jalapeno, light, pasta, quick, stovetop

Mini Deep-Dish Pizzas

May 3, 2013 ·

Mini Deep-Dish Pizzas are fun, little individual deep dish pizzas made in a muffin tin. First you roll out little pizza dough circles and then gently put them in the muffin cups. Then fill each dough round with your desired sauce and toppings and then top it with cheese. I used premade dough (from Trader Joe’s), topped them with a marinara sauce, broccoli, red onion and mozzarella cheese, and they came together in less than 30 minutes. These Mini Deep-Dish Pizzas are completely customizable with your favorite sauce and toppings. Mini Deep-Dish Pizzas are a definite crowd-pleaser. Besides – there is always something fun about anything in miniature!

Today I am being featured over at Momma’s Meals where I’m being featured as part of Tammi’s Featured Fridays series! Every Friday, Tammi gets to know her fellow bloggers and makes one of their recipes to share with her family and then with her readers.

I thought it would be fun to make something from Tammi’s site to share with you, and her Individual Deep Dish Pizzas were perfect! Incidentally I had been looking at an Everyday Food recipe for little deep dish pizzas made in a muffin tin, so these Mini Deep-Dish Pizzas that I’m sharing with you is sort of a combination of the two recipes.

Mini Deep-Dish Pizzas

Yields: 12 pizzas

Ingredients

Cooking spray
All-purpose flour, for rolling
1 pound pizza dough (homemade or store-bought) - in 12 pieces
Salt and pepper
1 cup pizza sauce (I used a homemade marinara sauce)
Your favorite pizza toppings - about 1 to 2 tablespoons per pizza (I used chopped broccoli and red onion)
1 cup shredded part-skim mozzarella cheese

Instructions

Preheat oven to 450 degrees. Spray 12 standard muffin cups with cooking spray. Set aside.
On a lightly floured surface, roll out each piece of pizza dough into 6-inch circles. Place into prepared muffin cup, gently pressing dough into bottom and up the sides. Season with salt and pepper as desired.
Put 1 tablespoon sauce in each dough cup. Top sauce with 1 to 2 tablespoons of pizza toppings and then top with cheese.
Bake until dough is browned and crisp, approximately 12 minutes. Let cool for 2-5 minutes before removing from cups.

Sources: Everyday Food,September, 2010 and Momma’s Meals

Filed Under: appetizers, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: baby/toddler, cheese, dinner, easy, italian, muffins, pizza, quick

Easy Ravioli Lasagna

April 11, 2013 ·

I am excited to share this recipe with you. Easy Ravioli Lasagna has become one of our favorite weeknight dinners! It has the delicious flavor of lasagna yet is made with only 5 main ingredients and takes 10 minutes to prepare ~ perfect these days when I find myself juggling a newborn and a busy 3 year old at dinnertime. This lasagna can also be made ahead (like before leaving for work or, in my case, before the kids wake up) so it’s ready to just pop in the oven at dinner.

From the original recipe, I increased the sauce, added some red pepper flakes, and actually reduced the cheese (surprising for a cheese-lover like myself, but it was way too much and took away from the overall dish). This Easy Ravioli Lasagna is made with spinach, but I think sautéed mushrooms and garlic would also be delicious. We have made this several times, and it’s always a crowd-pleaser. Speaking of crowds, this recipe can easily be doubled to fit a 13″x9″ lasagna pan and you’ll have enough to serve a crowd or have lots of leftovers for lunches. It reheats beautifully!

Easy Ravioli Lasagna

Yields: 4 to 6 servings

Ingredients

1½ cups pasta sauce (I use Muir Glen Tomato Basil)
20-ounce package cheese ravioli (refrigerated or frozen)
10 ounces frozen, chopped spinach, thawed and squeezed dry
4 ounces (1 cup) shredded part-skim mozzarella
2 tablespoons grated Parmesan
Crushed red pepper flakes, to taste (optional)
Cooking spray

Instructions

Preheat oven to 375 degrees. Spray an 8-inch baking dish with cooking spray and set aside.
Pour ½ cup pasta sauce over bottom of dish.
Layer bottom of dish with half of the ravioli.
Cover ravioli with ½ cup sauce and top with spinach and half of mozzarella (1/2 cup).
Repeat with remaining ravioli, sauce and mozzarella. Sprinkle top with Parmesan and crushed red pepper flakes, if using.
Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling and starts to brown, about 10 minutes. Let cool for 5 minutes and then serve.

Slightly adapted from All You, March 2009

Filed Under: Featured, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: cheese, dinner, easy, lasagna, make ahead, pasta, quick, ravioli, spinach

Fontina and Mascarpone Baked Pasta

September 20, 2012 ·

Every time I make Baked Tortellini with Spinach, I am left with 6 ounces of fontina cheese. While I would happily make it 3 more times, I have also had this Fontina and Mascarpone Baked Pasta dish on my list of things to make for some time now. The first time I made this dish without mushrooms, and it was good, but I felt it needed something more. It needed mushrooms. Mushrooms are not typically my go-to for anything, but it really cried out for something earthy and meaty. Sauteed in a little garlic, the mushrooms were the perfect addition to this dish. I used some Parmesan cheese for some of the fontina in the original recipe to give the recipe a little more bite. Topped with buttery, garlic breadcrumbs, Fontina and Mascarpone Baked Pasta is a delicious and sophisticated twist on macaroni and cheese ~ perfect for company or Sunday dinner comfort food.

Looking to use up the leftover mascarpone cheese? Try Porcini Mushroom and Spinach Risotto with Mascarpone

Fontina and Mascarpone Baked Pasta

Yields: 8 servings

Ingredients

1 pound medium pasta shells, uncooked (penne or other similar shaped pasta works too)
¼ cup all-purpose flour
3 cups skim milk
1¾ cups (6 ounces) shredded fontina cheese
¼ cup (2 ounces) shredded Parmesan cheese
¼ cup (2 ounces) mascarpone cheese
Salt and black pepper, to taste
8 ounces sliced mushrooms (I use baby bellas)
1 clove garlic, minced
Cooking spray
¼ cup breadcrumbs
1 tablespoon butter (I use light butter)
1 small garlic clove, minced
1½ tablespoons chopped fresh parsley

Instructions

Cook pasta according to package directions, drain and keep warm.
Preheat oven to 350 degrees.
Combine flour and milk in a large sauce pan over medium heat, stirring constantly with a whisk, and cook for about 10 minutes or until mixture starts to thicken.
Meanwhile, in a nonstick skillet sprayed with cooking spray, saute mushrooms, with a pinch of salt, until softened (about 5 to 7 minutes). Add 1 clove of minced garlic in the last minute, if desired.
Remove milk mixture from heat and add cheeses, whisking until mixture is smooth. Add salt and pepper, to taste.
Add cooked pasta and mushrooms, stirring to coat and combine.
Spray a 13x9-inch baking pan with cooking spray and pour pasta mixture into pan.
Meanwhile, melt butter in a small skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant. Remove from heat and add breadcrumbs, stirring to coat. Sprinkle breadcrumbs over pasta mixture.
Bake uncovered for 25 minutes, or until bubbly. Sprinkle with parsley and serve.

Adapted from Cooking Light, November, 2006

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: baked, cheese, dinner, fontina, mascarpone, mushrooms, parmesan, pasta, shells

Chipotle Macaroni and Cheese

June 8, 2012 ·

Chipotle Macaroni and Cheese is a delicious, cheesy, veggie-filled baked pasta with a Mexican twist. It is made with three different cheeses (yum!) and lots of vegetables (yum!). The chipotle chiles add a nice smokiness and spice which, along with the chili powder, balance nicely with the tomatoes and cheeses. Black beans give a protein and fiber boost while adding a nice color contrast to the rest of the dish. A traditional breadcrumb topping is sprinkled over the top before baking.

Chipotle Macaroni and Cheese is very easy to prepare and the result is no ordinary mac ‘n cheese, that’s for sure. This recipe makes plenty, and the leftovers heat up nicely for lunches the next day.

Chipotle Macaroni and Cheese

Yields: 6 servings

Ingredients

2 cups dry whole wheat elbow macaroni (or other short pasta)
1 tablespoon canola oil
2 chipotle chiles in adobo sauce, chopped
1 yellow onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 teaspoon chili powder (adjust to taste)
1 (14½ ounce) can diced tomatoes with green chiles, including juices
1 teaspoon adobo sauce (from can of chipotle chiles)
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup nonfat cottage cheese
1 cup skim milk
¼ cup (1 ounce) grated fresh Parmesan cheese
1 egg, lightly beaten
1 (15 ounce) can black beans, rinsed and drained
Cooking spray
3 tablespoons dry breadcrumbs

Instructions

Preheat oven to 350 degrees. Cook pasta according to package directions, omitting fat and salt.
In a large pot, heat oil over medium high heat. Add chiles, onion, and bell pepper, and cook 4 minutes, or until onion is tender. Add garlic and cook 1 minute, or until garlic is fragrant, stirring frequently.
Sprinkle with flour and chili powder, and cook 30 seconds, stirring constantly.
Reduce heat to medium and add tomatoes. Cook for 3 minutes, or until mixture is thickened.
Add adobo sauce, cheddar cheese, cottage cheese, milk, Parmesan and egg, stirring until combined and cheese is melted. Add cooked pasta and black beans, stirring until combined.
Spray a 2-quart baking dish with cooking spray. Pour pasta mixture into prepared baking dish. Top with bread crumbs. Bake for 30 minutes or until bubbly.

Adapted from Cooking Light

Filed Under: main dishes, Recipes, vegetarian Tagged With: baked, black beans, casserole, cheddar, cheese, chipotle, cottage cheese, dinner, easy, macaroni, make ahead, Mexican, onion, parmesan, pasta, peppers, quick

Guacamole Grilled Cheese Sandwich

May 25, 2012 ·

Cheese has always been one of my favorite foods. As a child I remember sneaking some cheese whenever my mom was in the kitchen, or simply grabbing a Kraft Single on my way out to play. I also remember my mom always made my brother a ham and cheese sandwich using Kraft Singles, but I liked my cheese plain. That is…until I discovered the grilled cheese sandwich. Melty cheese on bread? So simple yet so delicious!

When I went to college and had my own apartment, I started experimenting with grilled cheese sandwiches. It was around this time when I noticed Kraft Singles came in more varieties than American, and I was very excited to see they came in Swiss! I made a tasty little combo with a slice of cheddar, a slice of Swiss, some sauteed onions, all on multi-grain bread. Grilled cheese perfection every time. Oh…the memories!

That was all many years ago, yet my love for experimenting with grilled cheese sandwiches continues to this day. Mike and I like to mix it up with tomatoes, sunflower seeds, onions, bacon (for him)…really nothing too crazy, but always tasty. This time, I thought it would be fun to experiment with guacamole and make a Guacamole Grilled Cheese Sandwich.

For a while now, I have had a recipe flagged for a grilled cheese made on the stove top and in the oven, without any butter. This sounded like the perfect method for the Guacamole Grilled Cheese Sandwich. The result? Amazing! The stove-to-oven method gives the bread a crispy exterior without any frying or being greasy. The cheese is perfectly melted, and the guacamole can shine right through. This Guacamole Grilled Cheese Sandwich is a fun and tasty twist on a childhood favorite.

Do you have childhood memories or a family story to share about Kraft Singles? You can share your story at https://www.facebook.com/KraftSingles. Put your story on the map and join the conversation about Kraft Singles!

Guacamole Grilled Cheese Sandwich

Yields: 1 sandwich

Ingredients

2 slices whole grain bread
2 to 3 tablespoons guacamole, any variety, such as Edamame Guacamole
1 or 2 slices Kraft Singles 2% Sharp Cheddar
Cooking Spray

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
Spread guacamole evenly on one side of each slice of bread.
Place a Kraft Single cheese slice on top of the guacamole on each slice of bread, and then flip to make a sandwich (so cheese on cheese).
Heat a nonstick skillet over medium heat and spray with cooking spray. Place sandwich in pan for about 1 to 2 minutes or until bread is toasted. Flip and repeat on the other side.
Transfer sandwich from skillet to the prepared baking sheet. Bake for 3 to 5 minutes, or until cheese is melted. Remove from oven, cut in half and serve immediately.

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received a coupon for free Kraft Singles and a stipend.

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: avocado, cheese, dinner, easy, guacamole, lunch, Mexican, quick, sandwich, tastemaker

Smoked Gouda Baked Pasta with Broccoli

May 10, 2012 ·

smoked gouda macaroni and cheese with broccoli

I recently made an old favorite frittata recipe using smoked Gouda cheese. The good thing about smoked Gouda is that it is so flavorful, a little goes a long way. That also means that whenever I purchase a block for a specific recipe, there is usually some leftover. Not a bad problem to have, that’s for sure. This time I decided to put it to use with a fun twist on a classic ~ Smoked Gouda Baked Pasta with Broccoli. Who doesn’t love fancy, new versions of macaroni and cheese!

The first time I made macaroni and cheese with smoked Gouda, it was really tasty, but there was something missing. The smoked Gouda wasn’t as pronunced as I had hoped. So after experimenting with some seasoning, I found a little paprika was the key. It really brought out the smoked Gouda flavor. The broccoli was also a nice addition to this dish, giving a nutrition boost while adding some texture and color. One can never have too many mac ‘n cheese recipes, and this version is definitely a keeper!

Smoked Gouda Baked Pasta with Broccoli

Yields: 4 servings

Ingredients

8 ounces short pasta (such as elbows, penne, rotini)
½ cup bread crumbs
1 teaspoon olive oil
1 cup yellow onion, chopped
2-3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups skim milk
½ teaspoon paprika
½ teaspoon ground dry mustard
½ teaspoon salt
¼ teaspoon black pepper
½ cup (2 ounces) smoked Gouda cheese, shredded
⅓ cup (about 1½ ounces) grated fresh Parmesan cheese
12 ounces frozen broccoli florets, thawed and lightly chopped
Cooking spray

Instructions

Preheat oven to 350 degrees.
Cook pasta according to package instructions. Set aside.
In a large saucepan, heat oil over medium heat. Add onion and cook until softened (about 5 to 7 minutes). Add garlic and saute for 1 minute. Add flour and cook, stirring constantly, until lightly toasted (about 1 minute).
Gradually add milk, paprika, mustard, salt and pepper, whisking constantly. Bring to a boil, and then cook until thickened (about 2 to 3 minutes).
Add cheeses to milk mixture, stirring until melted and then remove from heat.
Add broccoli and cooked pasta to the cheese sauce, stirring until well-blended.
Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.
Bake uncovered for 15 minutes, or until bubbly.

Adapted from Cooking Light

Filed Under: healthy, Recipes, vegetarian Tagged With: baked, broccoli, cheese, cooking light, dinner, easy, gouda, main dish, pasta, vegetable

lighter baked tortellini fontina cheese with spinach

Baked Tortellini with Spinach

March 29, 2012 ·

I’m a sucker for anything with cheese. Cheese pizza, a cheese sandwich, cheesy pasta, it’s all good. When I saw a recipe for Baked Tortellini, I was beside myself. Cheese tortellini itself is good. Bake it in a light cheese sauce, and we’re golden. In fact, the dinner I had planned was immediately scrapped so that I could make this!

I decided to add some spinach, which was very welcome and an easy way to boost the nutrition of this dish. I added a little cayenne pepper to perk things up a bit, and also added garlic. We can’t have pasta without garlic, right? Baked Tortellini with Spinach is cheesy pasta perfection, made healthier, with a little kick.

Baked Tortellini with Spinach

Yields: 6 servings

Ingredients

¼ cup fine dry breadcrumbs
2 tablespoons Parmesan cheese, freshly grated
1 tablespoon extra virgin olive oil
2 tablespoons all-purpose flour
2 garlic cloves, minced
2 cups skim milk, heated (I microwave it for about 1 minute)
½ cup fontina cheese, shredded
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground pepper to taste
16-20 ounces cheese tortellini (I used 2 10-ounce packages)
10 ounces frozen chopped spinach, thawed and squeezed dry

Instructions

Preheat oven to 350 degrees. In a small bowl, combine breadcrumbs and Parmesan cheese and set aside.
Set water to boil in a large pot to cook tortellini.
In a large saucepan, heat oil over medium heat. Add flour and whisk constantly, cooking for about 1 to 2 minutes, or until flour lightly browns. Add garlic and cook for 1 minute, continuing to whisk constantly.
Add hot milk and bring to a simmer, stirring until smooth and slightly thickened, about 3 to 4 minutes.
While the milk mixture is simmering, add tortellini to boiling water and cook for 6 to 8 minutes, or according to package instructions.
Remove milk mixture from heat and add in fontina cheese and cayenne pepper, stirring to melt the cheese. Season with salt and pepper.
Drain cooked tortellini. Add tortellini to the cheese sauce (milk mixture) and stir until coated. Add chopped spinach and stir until evenly distributed.
Spray 2½ quart baking dish with cooking spray and pour mixture into dish, using the back of a spoon or a silicone spatula to spread evenly throughout.
Sprinkle with breadcrumb mixture. Cover and bake for 15 to 20 minutes, or until golden and bubbly. Serve immediately.

Notes

This can be made ahead and stored in the refrigerator, up through step 8. When ready just sprinkle with breadcrumbs and bake as usual.

Nutrition Facts
Calories: 366
Fat: 8g
Carbs: 46g
Protein: 18.5g

Adapted from Eating Well

Filed Under: healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: cheese, dinner, easy, make ahead, pasta, spinach

Individual Spinach Frittatas

March 6, 2012 ·

We often enjoy frittatas as a healthy, high-protein meal with lots of vegetables and cheese. While I typically make them in a pie plate and serve in wedges, I thought these individual frittatas would be a cute way to mix things up. Who knew when cooked in a small, preheated ramekin, the frittata would take on new heights – literally! I looked through the oven window only to see my cute little frittatas puffing up like a souffle. All without the beating of egg whites. How about that!

The recipe below is written to serve one, but can very easily be multiplied to serve 2 or 4 or however many you desire. Parmesan or Gruyere are both delicious in this, as is mixing up the herbs and seasonings. The original recipe used 8-ounce ramekins but I used 7-ounce ramekins and they worked fine.

Individual Spinach Frittatas

This frittata puffs up like a souffle, which makes for an impressive presentation. While this recipe is written 'for one' it can easily be multiplied to serve more.

Yields: 1 serving

Ingredients

1 egg
2 egg whites
2 tablespoons grated aged cheese, such as Gruyere, divided
1 tablespoon skim milk
1 teaspoon olive oil
½ shallot, minced
1½ cups fresh baby spinach
¼ teaspoon dried oregano (or your favorite herb mix)
pinch of crushed red pepper flakes, to taste
Salt and pepper to taste
Cooking spray

Instructions

Place 7 (or 8)-ounce ramekin on rimmed baking sheet and place in oven. Preheat oven to 450 degrees.
While oven is heating, in a large bowl, whisk egg, egg whites, 1 tablespoon cheese, milk, oregano, crushed red pepper, salt and pepper. Set aside.
Spray a non-stick skillet with cooking spray and heat oil over medium heat. Add shallots and cook until softened (2 to 3 minutes). Add spinach and cook until wilted (about 3 minutes), stirring occasionally.
Add spinach mixture to egg mixture.
Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dish and top with remaining 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Serve immediately.

Adapted from Everyday Food Light

Filed Under: breakfast, gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: brunch, cheese, dinner, easy, eggs, spinach

healthy cheesy potato soup with broccoli

Lighter Cheesy Potato Soup with Broccoli

January 31, 2012 ·

So I just logged in to do a final proofread of this Cheesy Potato Soup recipe, and my post was gone. Blank. Nothing. It was my best post ever. It was witty and insightful, delivered a life-changing message – all. gone. Seriously folks…my mommy brain cannot recreate the greatness of that post, so I will simply cut to the chase and get to the real reason why you’re here…the soup!

Lighter Cheesy Potato Soup is one of the tastiest soups I’ve ever had and is also very easy to make. Win-win if you ask me! I decided to add some broccoli for color and to bump up the nutrition level. I also added more cheese than called for in the original recipe. For the love of cheese, it’s a ‘cheesy’ soup! We’re using reduced-fat cheese here, so this only adds 45 calories per serving. It is worth every bit, trust me.

The result is a light and healthy soup, filled with perfectly tender potatoes, vitamin-packed broccoli and calcium-rich cheese. Mike noted the consistency was just perfect for a cheese soup – not heavy, drips off the spoon nicely. I’d say this is a keeper for sure!

Lighter Cheesy Potato Soup with Broccoli

Yields: 4 servings

Ingredients

1 tablespoon butter
1 yellow onion, chopped
2½ tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
3-4 cups broccoli florets (about 1 stalk)
1¼ cups skim milk (or 1%)
¾ cup vegetable broth (or chicken broth)
½ cup water
1 cup (4 ounces) reduced fat (2%) sharp cheddar cheese, shredded
¼ teaspoon cayenne
2 tablespoons chopped green onions (optional)

Instructions

In a medium sauce pan, melt butter over medium-high heat. Add onion and saute 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
Add potato, broccoli, milk, broth and water to pan; bring to boil. Cover, reduce heat and simmer 10 minutes.
Add cheese, cayenne pepper, cook 2 minutes or until cheese melts, stirring frequently. Remove from heat immediately once cheese has melted. Top each serving with chopped green onions, if desired.

Adapted from Cooking Light, Jan/Feb, 2012