Potato Chowder

8 cups diced potatoes
1/3 cup chopped onion (I use more about 1 cup)
3 cans (14-1/2 oz each) chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted (reduced-fat)
1/4 teaspoon pepper
1 package (8 oz) cream cheese, cubed (reduced-fat)
1/2 lb sliced bacon, cooked and crumbled, optional
chives, optional

Combine the first five ingredients. Cover and cook on low until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yields 12 servings (3 quarts) Serving size: 1 cup Calories 148 4 g fat, 13 mg cholesterol, 655 mg sodium, 22 g carbs, 2 g fiber 6 g protein

Enjoy!!!

Rockin' Roasted Corn Guac 'n Chips!
Ingredients:

For Guac
1 cup frozen sweet yellow corn
One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium-small avocado's worth)
1/4 cup plain fat-free Greek yogurt (Fage Total 0% is the best!)
4 tsp. lime juice
1/2 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
1/8 tsp. ground cumin
1/8 tsp. chili powder
3/4 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onion
Optional: chopped fresh cilantro, chopped jarred jalapeño slices

For Chips
Twelve 6-inch corn tortillas
3/4 tsp. salt

Directions:
Preheat oven to 400 degrees.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 8 minutes. Set aside to cool.

Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, and dry seasonings. Continue to mash until blended.

Stir in corn, tomatoes, and onion. If you like, mix in cilantro and/or jalapeño. Refrigerate until ready to serve.

To make the chips, divide tortillas into two stacks and cut each in half. Cut each stack of halves into three triangles, for a total of 72 pieces.

Spray a large baking sheet with nonstick spray. Evenly lay about one-third of the tortilla triangles flat on the sheet.

Cover triangles with a generous mist of nonstick spray, spraying for about 2 seconds. Evenly sprinkle with 1/8 tsp. salt. Flip triangles over and sprinkle with another 1/8 tsp. salt.

Bake in the oven for 5 minutes. Carefully flip tortilla triangles over on the sheets. Continue to bake in the oven until crispy, about 5 minutes longer.

Repeat baking process until all the chips are baked. (If you have extra baking sheets and a large oven, feel free to do it all at once!)
Once cool enough to handle, transfer chips to a serving bowl. Serve with chilled guac and enjoy!

MAKES 8 SERVINGS


Serving Size: 1/3 cup guacamole with 9 chips
Calories: 160
Fat: 4g
Sodium: 456mg
Carbs: 27.5g
Fiber: 4.75g
Sugars: 4.5g
Protein: 5g

PointsPlus® value 4*

HG Alternative! Prefer your guacamole without chips... with cut bell peppers and jicama, maybe? (Yum!) Make the guacamole only; a 1/3-cup serving of the guac itself has 76 calories, 2.25g fat, and 3g fiber.

Light Banana Pudding

4 medium bananas
2 cups 2% reduced fat milk
3 tbsp. cornstarch
2 cups unsweetened almond milk
2 large eggs
11 tbsp. domino's sugar
2 tsp. vanilla extract
lowfat cinnamon graham crackers - 12 crackers

Serves 10. 184 calories per serving - can add whipped cream on top but it will be a few more calories.

Sausage Soup

2 links of smoked sausage
1 onion
2 green bell peppers
1 can tomato sauce
1 can diced tomatoes
1 can Great Northern beans
3 cans of water (1 can each from above ingredients)
1 1/2 cups of elbow macaroni (or any kind)
salt and pepper
2 Tablespoons of canola oil

Cut smoked sausage in coin size pieces than slit in half. Put in pot with canola oil. Add chopped onion and chopped bell peppers. Mixed together until onion and peppers are soft.

Add tomato sauce, diced tomatoes and great northern beans. Add water. Add salt and pepper. Cover, let simmer for an hour. About 10 minutes before serving, add macaroni.

can add shreaded cheese on top in individual bowls.

I calculated about 125 calories for 1 cup serving. w/o adding the cheese