Category Archives: Appetizers

Chicken Enchilada Soup

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It has been well established that I love Mexican food. Even though I love my fajita bowls it is nice to have something a little different. This dish makes an appearance in our meal plan every month. It is hearty and delicious and best of all, is cooked in the crockpot so really easy to pull together. Since I work from a home office I can usually pull this together during one of my breaks in the morning and can enjoy for my dinner break at night. I have used the mild and hot Rotel and both were good, but the hot was just a little too hot for me.

enchilada chicken soup

Chicken Enchilada Soup, from Dainty Chef

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes with green chiles for mild, habeneros for hot
1 package (10 ounce) frozen corn
½ cup onion, chopped
1 red bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 boneless skinless chicken breasts
1 cup shredded Monterrey Jack cheese

Directions:

Heat saucepan over medium-low heat, melt butter. Stir in the flour, keep stirring until smooth and bubbly. Remove pan from heat and gradually stir in chicken broth and 1/2 cup of milk, continue to stir to keep mixture smooth. Return to heat. Bring the sauce to a gentle boil and cook, stirring constantly to thicken.

In a large bowl whisk together the chicken broth mixture and enchilada sauce. Gradually mix in remaining milk until combine and set aside.

Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot combine the beans, rotel tomatoes, corn, onion, and bell pepper. Put the chicken breasts on top of the vegetable mixture and pour enchilada sauce over top. Cook on low for 6-8 hours or high for 3-4 hours. When ready to service, remove chicken and shred. Mix shredded chicken back into the soup, and enjoy! Top each portion with cheese. We also top with crushed tortilla chips, you could also use avocados or sour cream!

Yields: 6 servings

Nutrition per serving (excluding toppings other than cheese): 301.5 calories, 14.8g fat, 8.2g saturated fat, 61mg cholesterol, 450mg sodium, 24.6g carbohydrates, 2.7g fiber, 7g sugar, 19.5g protein

 

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Sausage con Queso Dip

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I made this dip for Superbowl and OMG – it is SOO good.  This would be a great queso dip without sausage if you prefer to omit meat, but made as written, it is addictive.  There isn’t much more to say about it other than don’t be deterred by my low quality photo – it really was a hit!

Sausage con Queso Dip, from Allrecipes

Ingredients

1 pound Bob Evans® Zesty Hot Sausage Roll
1 (16 ounce) package VELVEETA® Pasteurized Prepared Cheese Product, cut up
1 (10 ounce) can diced tomatoes with green chilies, undrained — if you like hot dip, get the hot Rotel tomatoes!
or 1 (16 ounce) jar of salsa

Directions

  1. Crumble and cook sausage in large saucepan over medium heat until browned. Drain on paper towel then return sausage to saucepan. Cut VELVEETA® cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes. OR – cook sausage then combine everything in a crock pot on low.  I did this and it was more convenient – I was able to leave it on during the game so we always had warm queso ready!
  2. Serve warm with tortilla chips.

Yum!!

Loaded Potato Soup

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This soup is really filling!  We had this as an appetizer but it could definitely be a whole meal.  I have to say, I saw a little surprised, but this soup was pretty tasty.  Even Bernie approved!

Loaded Potato Soup, from Cooking Light – October 2010

Ingredients

4 (6 oz) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 turkey bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute’ 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Yields 4 servings (serving size about 1 1/4 cup)

Nutrition per serving: 325 calories, 11.1g fat, 5.2g saturated fat, 13.2g protein, 43.8g carbohydrates, 3g fiber, 27mg cholesterol, 670 mg sodium.

Spinach-Artichoke Dip

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This dip is what we would call a “sometimes” food, it is not necessarily a healthy option.  Just be careful with your portions.  It is delicious so make sure you make it for a bunch of people to keep from eating all of it!!

Spinach-artichoke dip, from Allrecipes

4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) jar artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package light cream cheese, softened

Preheat oven to 350 degrees F (175 degrees C).
In an 8×8 inch baking dish, combine all ingredients, mixing well.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Serve with corn chips for a gluten-free appetizer!
Makes approximately 16 servings (about 2 tablespoons each)
Nutrition per serving: 146 calories, 8.3g fat, 4.1g saturated fat, 17.8mg cholesterol, 1056mg sodium, 12.4g carbohydrates, 0.4g fiber, 0.1g sugar, 6.3g protein