What's for Dinner?

October 11, 2004

Crockpot Vegetable Stew

POINTS values per serving | 1 (This is a Core food)
SERVINGS | 4 - 8 (depends on amount of veggies you put in)
SOURCE: based on Kris Andrews' stew recipe

Ingredients
2 cans tomato soup
1 can cream of mushroom/potato/whatever soup
1 envelope onion soup mix
1 can white beans, rinsed and drained

Include any of the following (the more the better)

• Green beans (1 can, drained, or 1 small bag, frozen)
  
• Corn (1 can, drained, or 1 small bag, frozen)
  
• Mushrooms (fresh, or 1 can, drained)
  
• Carrots (cut into bite sized pieces)
  
• Broccoli (cut into bite sized pieces)
  
• Cauliflower (cut into bite sized pieces)
  
• Any other veggies you'd like in your stew
  
• 1 or 2 small potatoes, peeled and cut into small chunks

Instructions
Pour all ingredients into crockpot. Mix thoroughly - you want enough veggies so this is chunky. Don't worry about not having enough liquid; the veggies will contribute liquid to the stew as they cook down. Cover. Let cook 6-8 hours at low-medium heat. When veggies are tender, serve warm.

January 10, 2004

Potato Cheese Soup

POINTS values per serving | About 14 points per pot
SERVINGS | 4 - 8 servings (depends on how hungry you are)
SOURCE: Modified (original unknown)

Ingredients
2 large potatos, peeled and cubed
3 large carrots, peeled and cubed
1 large onion, cubed
4 ounces lowfat cheddar cheese, shredded
water
salt and pepper

Instructions
Place potatoes, carrots, and onion in large pan. Add 2-3 cups of water (not enough to cover; just enough so that you can see it through the veggies). Bring to boil; cover and reduce heat. Simmer 45 minutes, or until vegetables are soft.

Run contents of pot through blender, then return to pot. Stir in shredded cheese until melted. Salt and pepper to taste. Serve warm.

Comments
Celery can be added if desired, but tend to leave strings even after going through the blender.