Golden Winter Soup

8 Servings

2 Tbsp butter
5 cups cubed peeled  butternut squash (about 1 1/2 Ibs or 1 medium squash)
2 cups cubed peeled russet potatoes
1 tsp kosher salt
1/4 tsp black pepper
2 cups sliced leek
4 cups fat-free, less sodium chicken broth
1 cup half-and-half
12 oz baguette, cut into 16 slices
3/4 cup (3 oz) shredded Gruyere cheese

Preheat broiler

Melt butter in a large Pot (or dutch oven) over medium high heat.  Add squash, potato, salt and pepper to pan.  Sauté 3 minutes.  Add leek; sauté 1 minute.   Stir in  broth.  Bring to a boil.  Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.  Place half of potato mixture into a blender.  Remove center piece of blender lid (to allow steam to escape).  Secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining potato mixture.  Stir in half-and-half.  Cover and keep warm. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese.  Broil bread slices 2 minutes or until golden.  Ladle 1 cup soup into each of 8 bowls; Servce 2 bread slices with each serving.  Garnish with freshly ground black pepper if desired.

Calories 329
Fat 10.9 g
Sat Fat 6.2 g
Mono fat 3 g
Protein 12.8 g
Carb 46.7 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 3.2 mg
Sodium 813 mg
Calcium 217 mg

From Cooking Light- Barbara Kafka

Sweet White Rolls

Mix together:

2 cups warm water
2 Tbsp dry yeast
1 cup sugar

Let sit while you gather:

1 cup melted butter
2 eggs
2 tsp salt
1 tsp baking powder

Mix into yeast mixture and add:

7-8 cups flour

Mix and need until smooth.  Let rise until doubled in bulk.  Shape as desired, let rise again until doubled.  Bake at 350 until golden on top, about 20 minutes.

Burrito Stir Fry

1 Ib boneless, skinless chicken breasts diced
3 Tbsp olive oil
1/4 cup diced yellow onion
1 cup uncooked extra long grain rice
1 14.5 ox can of diced tomatoes, drained
1 15 oz can of black beans, drained and rinsed
1/2 tsp of garlic powder
1/2 tsp of chili powder
1 tsp of cumin
2 1/2 cups low sodium chicken broth
2 cups colby jack cheese
kosher salt and pepper
diced green onions
sour cream

Start by cooking extra long grain rice in chicken broth in a small sauce pan.

Saute onions in 2 Tbsp olive oil until they start to soften.  Season diced chicken with 1 tsp kosher salt and 1/2 tsp paper.  Add chicken to pan and cook over medium high heat until chicken has started to brown.  Stir in black beans, canned tomatoes, garlic powder, chili powder and cumin, and cooked rice.  Heat through.  Sprinkle with cheese and see for 2-3 minutes.  Garnish with fresh tomatoes and green onions.