Monday, January 10, 2011

Menu Monday

I've decided that Mondays are now "Menu Mondays".  Every Monday I'll post a recipe of something I love, have just tried, make regularly, etc.  Today I'm posting "Crock Pot Potato Soup".  It's yummy, inexpensive, and low in calories.  If you're a busy working woman you can store these in 1 cup servings in the freezer so you can just grab your lunch and go.

I also want to share with you one of my new favorite things to eat for breakfast.  Mmmmm. . . I just had a bowl and it's so good!  It the New! GOLEAN® Crisp!™ Toasted Berry Crumble.   It has 9g Protein, 8g fiber, 18g of whole grains & a scrumptious blend of cranberries and wild blueberries. You need to try this one!

Crock Pot Potato Soup Recipe

This savory low fat crock pot recipe is easy to assemble in the morning, then cook all day. Cream cheese and a sprinkling of bacon provide richness. Serve with a green salad and crusty bread. A healthy crock pot recipe bound to receive compliments.

• 8 cups diced potatoes

• 1/2 cup chopped onion

• 3 cans (14-1/2 ounces each) chicken broth

• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

• 1/4 teaspoon pepper

• 1 package (8 ounces) cream cheese, cubed

• 1/2 pound sliced bacon, cooked and crumbled (optional)

Snipped chives (optional)

In a crock pot, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

Yield 12 servings (3 quarts)

Nutritional Analysis: One 1-cup serving (prepared with reduced-fat cream of chicken soup and reduced-fat cream cheese; calculated without bacon) equals 148 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 655 mg sodium, 22 g carbohydrate, 2 g fiber, 6 g protein.

Diabetic Exchanges: 1-1/2 starch, 1/2 fat

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