THRIFTY THURSDAY: LOW-CALORIE BAKED POTATO SOUP

This morning on Good Morning Idaho I shared how I sneak extra veggies into

my dinner.  This helps keep the calories down as well as make sure my family

is getting their fill of veggies!

Low Calorie Baked Potato Soup $9.23 ($1.53 a person for a family of 6)

Price Breakdown:

8 Potatoes  $.24

1 Carton of Chicken Broth $1.50

2 Heads of Cauliflower $4.00 (around $2 a head)

1 Green Onion bunch $.50

1 container of Sour Cream $1.00

1 Bacon, 12oz $1.99

Ingredients:

8 russet potatoes

2 large heads of cauliflower

4 cups fat free chicken broth

4 cups 1% or 2% reduced-fat milk

salt and freshly cracked black pepper

16oz container of light sour cream

Cheddar cheese, shredded

Green Onions, chopped

1 package of bacon 12oz, cooked and crumbled (you can use turkey bacon if you prefer)

Directions:

Part 1:

·         Peel & dice 5 of the 8 potatoes and chop up the cauliflower.

·         In a crockpot, place the diced potatoes, cauliflower, chicken broth, milk, salt & pepper

·         Cook on low heat for 6-8 hours .

Part 2:

·         30 minutes before you are ready to eat, pierce the remaining 3 potatoes with a fork; microwave on high for 5-10 minutes (or use the baked potato setting).  Or if you prefer to use your oven, bake at 400° for 1 hour or until tender.

·         Cool and dice; you can leave the skins on if you would like or peel them for even lower calories. Set aside

·         Use an immersion blender to puree the contents of the crockpot until smooth.

d
     * Add sour cream, half the green onions, additional salt & pepper if needed and the remaining 3 cooked potatoes

·        Allow to cook for another 15 minutes.  Cook the bacon and chop.

·         Ladle soup into a bowl. Top each serving with shredded cheese, more green onions & bacon!

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WE COOK: ROASTED CHICKPEAS!! A GREAT HEALTHY SNACK!!

Roasted Chickpeas are my take on Corn Nuts!

They are delicious, crunchy and can be flavored however you would like!

Not to mention so much better for you!!

Roasted Chickpeas

 

Ingredients:

• 1 can chickpeas or 1 cup of soaked dry chickpeas
• 1 t. olive oil
• 1 t. garlic salt
• 1/4 t. pepper 

Alternative Seasonings:

    Have fun with the flavors!  Get creative!  Here are a few of my other favorites:

• Cinnamon & Sugar
• Taco Seasoning
• Ranch Seasoning

 

Directions:

• Preheat oven to 425 degrees.
• Drain and rinse chickpeas
• Spread them out on a towel and pat dry.  You need them to be dry in order to make them crispy.
• Put the chickpeas and seasonings into a bowl, toss to evenly coat.

• Line a baking sheet with foil and spread the seasoned chickpeas evenly onto the baking sheet. 
• Bake for 15 minutes, stir & bake for another 12 - 15 minutes.  Or until the chickpeas are golden brown and crispy.

LET COOL & ENJOY!!!

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HEALTHY LIVING: HOMEMADE INSTANT OATMEAL PACKETS ONLY $0.07 A SERVING!!!

Do you buy the pre-packaged oatmeal packets?

Don't worry, I was guilty of buying them also!  I'm going to show you how easy it is to make 

your own.  It is super easy, cheaper & much much healthier for your family!!

Lets just start by looking at the cost difference:

• Store bought Quaker Instant Oatmeal Packets, 10 pack (1/4 cup servings) = $2.99
• If you only eat 1 packet at a time = $.29 a serving
• If you eat 2 packets at a time = $.59 a serving
• Homemade Quaker Instant Oatmeal Packets, 60 pack (1/4 cup servings) = $4.68
• Quaker Oats, 42oz = $3.68  & Generic bags, 100ct = $1.00
• If you only eat 1 packet at a time = $.07 a serving
• If you eat 2 packets at a time = $.15 a serving
• Of course this price will be cheaper if you buy the generic brand of oats 
• Using items that are already in your stockpile!
• Using reusable containers

HOW TO MAKE:

• Measure out 1/2 cup or 1/4 of oats into each bag and add dry flavored ingredients you would like!
• I store mine in baggies because I find my family seems to be more willing to eat breakfast or healthy snacks if it is already portioned out for them.  ( That is my nice way of saying LAZY)
• I do reuse the bags for the next batch of oatmeal since it is going to be the same thing put back in them
• I then store all the homemade packets in the original oatmeal container.
• You could also put it in smaller ziploc containers so you could even eat out of them and then wash to reuse
• Or you could mix the entire batch in a bowl and pour back into the Oatmeal container.  Just use a scoop to get your serving.  

WHEN READY TO COOK:

• For a 1/2 cup serving 
• Use 3/4 - 1 cup of milk or water
• Microwave for 2 1/2 - 3 minutes
• For 1/4 cup serving
• Use 1/2 cup of milk or water
• Microwave for 1 - 2 minutes

MY FAVORITE FLAVOR MIXTURES: *these measurements are for 1/2 servings

• 2 TB Brown Sugar & 1/8 tsp. of Cinnamon 
• 1/2 cup of dehydrated fruit & 3 TB of Powdered Milk or Powdered Creamer
• 2 TB of PB2 Powdered Peanut Butter Drizzle with Homemade Chocolate Syrup

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YONANAS DELUXE ONLY $39.99 (RETAIL $70)!!

Yonanas Deluxe - $39.99 (regularly $70)

I have been wanting one of these forever and know I am a proud new

owner!  I can't wait to use it!! 

Yonanas is a machine that instantly turns frozen fruit into smooth ice cream 

with no added ingredients!  

Click on the link above, there is a video you can watch to see how it works!

SO EXCITED!!

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$5 MAGAZINE SALE AT TASTE OF HOME!!

I AM SOOO EXCITED FOR THIS DEAL!!!

It is no secret that I love love love Taste of Home Magazine!

Here is your chance to get an entire year subscription for $5!! (regularly $23.94)

• Taste of Home
• Healthy Cooking
• Simple & Delicious

Of course I get all 3 which only cost $15 for a year ($71.82 value);

That is less then one magazine subscription!

HURRY, OFFER ENDS 11/30!



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RECIPE MAKEOVER - VELVET SHRIMP

 

 

This recipe comes from Taste of Homes "Healthy Cooking".

I love this section of their site because they take our favorite

no-so-healthy recipes and make them in a lighter version that we

don't have to feel bad about eating!

6 Servings

Prep: 15 min. Cook: 20 min.

15 20 35

Directions

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.
• Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture. Yield: 6 servings.

Nutrition Facts: 1-1/4 cups equals 388 calories, 11 g fat (6 g saturated fat), 150 mg cholesterol, 575 mg sodium, 45 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fat.

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Ingredients

• 12 ounces uncooked linguine
• 1/2 cup thinly sliced green onions
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 tablespoon seafood seasoning
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 cup shredded part-skim mozzarella cheese

RECIPE MAKEOVER - SPINACH GARLIC BALLS

Here is another great recipe makeover from Taste of Homes Healthy Cooking!

I love Spinach & I love Garlic, so I can't wait to make these for the Holidays....

Of course I can do without all the extra fat.....I'm excited to try this new lighter version!

24 Servings

Prep: 25 min. Bake: 15 min.

25 15 40

Directions

• In a large bowl, combine the first 11 ingredients. Stir in spinach until blended. Roll into 1-in. balls.
• Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Yield: 2 dozen.

Nutrition Facts: 1 meatball equals 55 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 146 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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Ingredients

• 2 cups crushed seasoned stuffing
• 1 cup finely chopped onion
• 3/4 cup egg substitute
• 1 egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup butter, melted
• 3 tablespoons reduced-sodium chicken broth or vegetable broth
• 1 garlic clove, minced
• 1-1/2 teaspoons dried thyme
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

RECIPE MAKEOVER - HOT CHICKEN SALAD

Makeover recipes by Healthy Cooking are great!

They take those yummy not so healthy hearty meals and make them

a lighter healthier version that you can feel good about serving your family

any given night.

6 Servings

Prep: 25 min. Bake: 30 min.

25 30 55

Directions

• In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat;cook and stir for 2 minutes or until thickened. Remove from the heat.
• In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth. Whisk in the milk mixture. Stir in the chicken, celery, water chestnuts, croutons and almonds.
• Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
• Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts: 3/4 cup equals 323 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 592 mg sodium, 19 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 fat, 1 starch, 1 vegetable.

Ingredients

• 1-1/2 teaspoons all-purpose flour
• 1/2 cup fat-free milk
• 1/2 cup plain yogurt
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 1 tablespoon lemon juice
• 2 teaspoons grated onion
• 1/2 teaspoon salt
• 3 cups cubed cooked chicken breast
• 1 cup chopped celery
• 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
• 1 cup seasoned salad croutons
• 1/4 cup slivered almonds, chopped and toasted
• 1 cup soft bread crumbs
• 1 tablespoon reduced-fat butter, melted
• 3/4 cup shredded reduced-fat cheddar cheese

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RECIPE MAKEOVER: BACON CHICKEN ALFREDO

Makover Bacon Chicken Alfredo

This recipe comes from Taste of Homes "Healthy Cooking".

I love this section of their site because they take our favorite

no-so-healthy recipes and make them in a lighter version that we

don't have to feel bad about eating!

8 Servings

Prep: 30 min. Cook: 15 min.

30 15 45

Directions

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
• Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.
• Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.
• Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon. Yield: 8 servings.

Nutrition Facts: 1 cup equals 465 calories, 14 g fat (7 g saturated fat), 72 mg cholesterol, 584 mg sodium, 51 g carbohydrate, 7 g fiber, 32 g protein.

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Ingredients

• 1 package (16 ounces) whole wheat fettuccine
• 8 bacon strips, chopped
• 1 pound boneless skinless chicken breasts, cubed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1 tablespoon butter
• 3 tablespoons cornstarch
• 3 cups 2% milk
• 1 cup half-and-half cream
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon Italian seasoning