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Ingredients
4 strips bacon
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon flour
3 cups chicken stock or reduced-sodium broth
1 lb. russet potato, peeled and cubed
1 (14-oz.) can cream-style corn
1 cup frozen, thawed corn
1/3 cup low-fat milk
2 teaspoons chopped fresh thyme
1 teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
Crumbled bacon and fresh thyme (optional toppings)
Preparation
Cook bacon in a large saucepan over medium heat until very crisp. Remove and drain on paper towels. Pour off all but 1 tablespoon bacon grease. Add onion and cook for 5 minutes. Add celery and carrots and cook for 5 minutes more. Stir in flour and cook for 1 minute. Slowly stir in stock, stirring constantly until thickened. Add potatoes and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender. Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until heated through. Crumble bacon into chowder and season with salt and pepper. Ladle into bowls and top with additional crumbled bacon and thyme, if desired. Makes 4 servings.
When it’s time to go for something more exciting than steamed broccoli, this delicious and healthy twice baked is just the ticket.
Ingredients
2 teaspoons heart-healthy butter spread
1 cup chopped onion
4 (5 to 6-ounce) Side Delights® Russet potatoes
1/2 cup fat-free plain yogurt
1/2 cup prepared hummus
1/3 cup diced roasted red bell peppers
1/2 teaspoon smoked paprika
1 teaspoon garlic salt
Freshly ground pepper, to taste
Slivered Kalamata olives (optional)
Preparation
Preheat oven to 425°F. Melt spread in a medium skillet. Add onion and cook over medium heat in a skillet for 10 to 15 minutes or until soft and lightly browned.
While onions are cooking, place potatoes in a medium microwave-safe bowl and cover with plastic wrap. Make a small slit to vent, then microwave on HIGH for 10 minutes or until potatoes are soft when gently squeezed. Let cool slightly, then cut in half and carefully scoop out potato leaving a 1/4-inch shell.
Mash potatoes, then stir in cooked onion, yogurt, hummus, roasted red bell peppers, smoked paprika, garlic salt, and pepper.
Place potato skins on a baking sheet and fill with mashed potato mixture. Bake for 20 minutes or until tops are lightly browned. Top with slivered Kalamata olives, if desired.
Light sour cream, guacamole, additional salsa and cilantro (optional toppings)
Preparation
Preheat oven to 425°F. Place tater tots in a single layer on a large baking sheet and cook for 30 minutes or until browned and very crisp, stirring once halfway through cooking.
While tater tots are cooking, cook ground turkey in a large skillet over medium heat until cooked through. Stir in salsa and seasoning and cook for a few minutes more.
Mound tater tots slightly on the baking sheet and sprinkle with half the cheese; top with turkey mixture. Sprinkle with remaining cheese then top with tomatoes, bell pepper and olives.
Cook for 10 minutes more or until cheese is melted. Sprinkle with green onions and serve with any optional toppings desired. Makes 8 servings.
