Corn Chowder

Corn Chowder

5 slices of turkey bacon (cut in pieces)  (or 1/3 C Hormel real bacon pieces)
1 tsp extra virgin olive oil
1 medium onion, diced
3 medium potatoes, cubed
2 C reduced sodium chicken broth
1 1/2 tsp salt
1/4 tsp pepper
2 C frozen corn (or 1 can)
1 can fat free evaporated milk
2 TBSP corn starch mixed with a couple tablespoons of cold water (to thicken the soup)
3/4 C reduced fat cheddar

Cook turkey bacon in oil until crisp (I've found that a little bit of oil helps crisp the turkey bacon since it is low in fat). Add onion and cook until soft. Add potatoes and 2 C broth, salt and pepper. Simmer for about 5 minutes or until potatoes are just starting to get tender. Add corn and evap milk. Bring to a boil and add the rue (water and corn starch thickener). Stir until thickened. add in cheese till melted. (or you could keep it out and top the soup with the cheese equally divided)

Serves 6 (just over 1 C serving)  7 pt+  (and VERY filling!)

Turkey Sandwiches - just an idea...

I use this blog to give me ideas when I can't quite figure out what I want for dinner. So, I figured it fitting to put my picture of my tasty turkey sandwich, baked lays, and fresh fruit. Yes, we ate this for dinner. And it was DELICIOUS!

Nothing groundbreaking about my sandwich...just the basics--turkey, lettuce, cheese, bacon. But I definitely crave this kind of fresh food many times!

So, consider this just an idea...maybe browsing through the recipes and seeing their pics will help you decide what to make for dinner too! :)

Creamy Tortellini Alfredo

Makes:6 servings, 1 cup each

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 pkg. (9 oz. each) refrigerated cheese tortellini
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
3/4 cup Finely Shredded Italian* Five Cheese Blend
6 slices Bacon, cooked, drained and crumbled

POUR broth and water into large saucepan; stir. Bring to boil on medium-high heat. Add tortellini. Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain.)
ADD cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.
STIR in shredded cheese and bacon.

See the original recipe HERE at Kraft foods.

Breakfast casserole

8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup small curd cottage cheese
1 1/2 cups shredded Cheddar cheese
1/4-1/2 C parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups frozen hash brown potatoes

DIRECTIONS
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside.

In a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, parm cheese, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

***I like to use the precooked bacon too and just mix a small amount of melted butter with the cornflakes--just for ease of making.

Breakfast Pizza

1 pound sausage or bacon
1 C frozen hash browns
1 C cheese
2 TBSP parm cheese

EGG MIXTURE:
5 eggs
1/4 C milk
1/2 tsp salt
1/8 tsp pepper



Cook bacon and drain grease. Spoon onto crust. Sprinkle with hash browns and cheese. Beat egg mixture together and pour carefully over all other ingredients on the crust. Top with parm cheese and bake at 400 for 15-20 minutes.

***this is also wonderful with other veggies that you might put in an omlet***