Crock Pot Broccoli and Cheese Soup

Ingredients:

1 tbsp butter, unsalted

1 onion, diced

2 (10 3/4 oz.) cans cheddar cheese soup

2 (12 oz.) cans fat-free evaporated milk

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp ground cayenne pepper

1 tsp black pepper

Salt, to taste

2 (12 oz.) bags frozen baby broccoli florets

8 oz. Velveeta cheese, cubed

1 cup fat-free shredded cheddar cheese

Directions:

In a medium skillet, melt butter over medium heat; add onions and cook until translucent, then remove from heat and set aside.  Meanwhile, mix together the next 7 ingredients in a crock pot; whisk until completely incorporated and smooth.  Stir in broccoli, cubed Velveeta, and cooked onions.  Cover and cook on low for 4 – 5 hours or until soup is hot and broccoli is cooked through.  Right before serving, stir in the shredded cheddar until melted.  Serves 8.

9 Weight Watchers points per serving!  (To cut points, use light margarine and reduced-fat Velveeta cheese)

Crock Pot Turkey Chili

Ingredients:

1 lb. lean ground turkey

1 onion, diced

2 cloves garlic, minced

1 (16 oz) can kidney beans

1 (16 oz) can black beans, drained and rinsed

2 (16 oz) cans diced tomatoes with mild chiles

1 (8 oz) can tomato sauce

1 cup frozen corn kernels

1/2 cup frozen peppers, thawed and chopped

1 tbsp chili powder

1 tbsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1/8 tsp crushed red pepper flakes

1/8 tsp ground chipotle chile pepper

1 tsp salt

1/2 tsp ground black pepper

Directions:

Spray a large sauté pan with cooking spray; add onions and garlic.  Cook until completely cooked through; add ground turkey and cook until there is no remaining pink and it is slightly browned.  Add turkey mixture to crock pot.  Add the remaining ingredients to the crock pot and stir until well combined.  Cover and let cook on low for 8 hours.  Serve hot with desired garnishes such as tortilla chips, shredded cheese, sour cream, cilantro, etc.  Goes amazing with corn bread as well!  Serves 6.

7 Weight Watchers points per serving (without garnishes).

Loaded Baked Potato Soup

Ingredients:

2 tbsp light butter, unsalted

1 onion, diced

1 carrot, diced

2 celery ribs, diced

2 cloves garlic, minced

1 lb. red potatoes, skin on, diced

2 tbsp all-purpose flour

1 cup fat-free chicken broth

2 cups fat-free milk

2 tbsp fat-free sour cream

1/2 cup fat-free cheddar cheese, shredded

5 slices turkey bacon, cooked, diced

1 tbsp dried chives

1/8 tsp ground red pepper (optional)

Salt and pepper, to taste

2 scallions, thinly sliced

Directions:

In a stock pot, melt butter; add onion, carrot, and celery and cook until slightly caramelized.  Add garlic and potatoes; cooked until slightly brown.  Stir in flour and coat mixture completely; pour in chicken broth and milk.  Stir until mixture is well combined and slightly thickened; stir in sour cream, cheddar cheese, bacon, chives, ground red pepper, and season with salt and pepper to taste.  Cook on low for 20 minutes or until potatoes are completely cooked through.  Serve hot and garnished with thinly sliced scallions and additional shredded cheddar, bacon, and sour cream if desired!  Serves 4.

7 Weight Watchers points (additional points for any extra garnishes).

Cod and Corn Chowder

Ingredients:

6 strips of bacon, raw

4 tbsp butter, unsalted

1 onion, diced

3 carrots, diced

2 stalks of celery, diced

4 baby red potatoes, diced

4 tbsp all-purpose flour

1 1/2 cups clam juice

2 cups half and half

1 tsp dried chives

1/2 tsp dried dill

1/8 tsp ground chipotle chili pepper

Salt and pepper, to taste

1 1/2 cups sweet corn, frozen

1 lb. fresh cod filets, diced

Directions:

In a large stock pot, cook bacon over medium-high heat until completely cooked; remove from pan leaving bacon drippings, once cool crumble the bacon.  Add butter to pot and melt; add onion, carrot, celery, and potatoes.  Cook mixture until onions are caramelized, and other vegetables have begun to soften; stir in flour until completely combined.  Pour in clam juice and half and half; bring to a boil then reduce heat to a simmer.  Stir in chives, dill, chipotle pepper, and salt and pepper.  Cook for 10 – 15 minutes or until potatoes are cooked through; add in corn and diced cod.  Cook for 5 more minutes or until cod is cooked through; stir in crumbled bacon.  Serve warm with oyster crackers if desired!

Creamy Tomato Soup

Ingredients:

1 (14 oz.) can stewed tomatoes, Italian style

8 oz. cream cheese, softened

2 cloves of garlic, minced

3 (10 oz.) cans condensed tomato soup

4 (11.5 oz.) cans V8 juice

3 oz. tomato paste

1 cup heavy cream

1/2 tsp dried basil

Salt and pepper, to taste

Directions:

In a food processor, puree the stewed tomatoes, cream cheese, and garlic until smooth; set aside.  In a large pot (at least 6 quart size) combine the condensed tomato soup, V8 juice, and tomato paste; stir until well blended.  Slowly pour in cream cheese mixture, then add remaining ingredients.  Heat on medium-high heat (without bringing to a boil) until soup is heated through.  Serve warm and enjoy!  

Shown served with "grown-up" grilled cheese!  This sandwich was made with fresh onion and herb bread, dill Havarti, and muenster cheese... yummy!!!  It's a great new take on an old favorite and goes great dipped in this soup.

New England Clam Chowder

Ingredients:
2 onions, diced
4 stalks celery, diced
6 carrots, diced
8 potatoes, peeled and diced
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp ground black pepper
4 cups clam juice
8 tbsp unsalted butter
1/2 cup flour
2 cups heavy cream
3 cups clams, chopped

Directions:
In a large stockpot, heat a good amount of olive oil over medium heat; add the onions and cook for 10 minutes. Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté for an additional 10 minutes. Add in the clam juice (if less than 4 cups, add chicken stock to make up the difference); bring to boil then reduce heat to simmer. Simmer uncovered for about 20 minutes, or until vegetables are tender. In a small saucepan, melt the butter and whisk in flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in one cup of the hot broth from the stockpot, and combine well; return mixture to stockpot. Simmer until sauce has thickened. Add the heavy cream and clams; heat for a few minutes until clams are fully cooked. Season to taste and serve warm.

Note: This recipe makes about 6 – 8 large bowls of soup. It can be frozen and reheated at a later time without losing any of its flavor or creamy texture!