Skinny Macaroni and Cheese Soup with Broccoli
c/o Skinny Taste
Directions
Boil pasta in salted water according to package directions for al dente. Drain and set aside.
Chop onion, carrot, celery, garlic by hand or mini food processor
.In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat
until soft, about 5 minutes.
Add flour and fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly. Set heat to medium-high until it comes to a boil. Cover and cook on low about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.Cook uncovered until broccoli is cooked, about 5 minutes or more to your liking. Add cheddar, mixing well until cheese melts and immediately remove from heat. Addcooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn't absorb all the broth.
Ham Chipotle and Cheese Scones
c/o DC Ladies
Ingredients
- 2 cups AP flour
- 1 TBSP baking powder
- 3 TBSP sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1 chipotle chili, minced
- 1 stick cold butter cut into small pieces
- 3/4 cup cheddar cheese
- 3/4 cup chopped ham, drained
- 1/2 cup heavy cream
- 2 eggsDirections
- Combine flour, baking powder, paprika, sugar, salt, pepper and dill in a large bowl; cut in butter with a pastry blender or use a food processor and pulse on low until the mixture resembles coarse meal. If using a food processor, transfer the flour mixture to a large bowl and stir in cheese, chipotle chili and ham. Combine milk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Bake at 400° for 20 minutes or until lightly browned.Chicken Corn Chilic/o Kitchen Bellicious
Ingredients3 TBSP Devo Olive Oil1 onion, diced2 cloves garlic, minced2 garlic cloves1 red bell pepper, diced1 yellow bell pepper, diced1 can green chiles1 tsp cumin2 cups chicken broth plus 1+ cup water (water based on whether you like it chucky or soupy)2 cans white beans, drained1 ½ lbs chicken tenders1 cup shredded montery jack cheese1 cup frozen corn½ cup chopped cilantro2 tsp Salt and pepper each1 tsp oregano1 tsp sugar1 tsp Cajun seasoning1 tsp paprikaDirectionsSeason the chicken tenders with 1 tsp salt and pepper each, paprika, sugar and oregano. Pan-sear the chicken tenders in 1 TBSP of olive oil in a large dutch oven or pot over medium to high heat until cooked. Remove the chicken and set aside.Saute the onions, bell peppers and garlic in 2 TBSP of olive oil until slightly tender (they will continue to cook throughout the process). Add in the green chiles. Mix in the flour and stir until your veggies and flour are all incorporated (note we are not doing the traditional roux here). Pour in the warm chicken stock and whisk continually until there are no lumps. Season with the remaining salt, pepper and cumin.Bring to a boil add in the frozen corn and beans.Simmer for 20-30 minutes. Before serving stir in the cilantro and top each individual bowl with shredded cheese.
