Wednesday, December 28, 2011

Outback Potato Soup Recipe


  • Potatoes (6-8 depending on the size)
  • 1 Onion, diced
  • 4 14oz cans of chicken broth
  • 2 cups water
  • Celery salt to taste
  • Pepper to taste
  • 1 dash of basil
  • 1 dash of sugar
  • 2 sticks of butter
  • 3/4 cup of flour
  • 1 1/2 cups heavy cream


  • 4-6 pieces of cooked bacon, chopped
  • Chopped chives (amount depends on your preference – I like a lot)
  • 2 cups shredded Monterrey Jack / Cheddar cheese blend.


  1. Boil the potatoes, peel and set aside (someone suggested you rub with kosher sale and bake the potatoes, leaving the skin on)
  2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
  3. Add the onion and cook until softened.
  4. Add the flour and stir while it cooks for about 3 minutes.
  5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
  6. Bring to a boil, stirring often with a wire whisk.
  7. Gradually add the heavy cream until you’ve reached the proper consistency.
  8. Chop the potatoes into bite sized cubes and add to the soup.
  9. Simmer for approximately 5 minutes to bring the potatoes to temperature.
  10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
  11. Enjoy!

We loved this soup. So yummy on a cool, Florida evening with a salad and crusty bread for dipping.


Tuesday, December 27, 2011

Get a Free Kind Bar just click to accept the mission and then enter your name and email. You will then need to enter another name and email on the next part. Then enter another name and email on the next part and on the last email you will get the link to get a Free Kind bar.

Thanks: to
Breakfast for Dinner

 We do breakfast for dinner at least once every couple of weeks. Breakfast for dinner is also quite economical because most of the ingredients needed are already in your pantry and refrigerator and can be put together quite easily.
Tonight we had French Toast, Bacon and Apple Slices. Some other breakfast ideas for dinner are:

  •  Pancakes (We do many different flavors; Banana, Blueberry, Chocolate chip and sometimes we add sprinkles and call them Confetti Pancakes) 
  • Homemade waffles 
  • Omelets (which my oldest son used to call Wallets)
  •  Hole in Ones (if you don't know what these are I will post a picture next time I make them)
  •  Breakfast Casserole (so many different versions; I will post these when I make them) What other ideas do you have for breakfast for dinner? Please post ideas in the comments section.

Friday, December 23, 2011

Crockpot Enchilada Layered Casserole

Trying this recipe tonight for something easy since I plan to do other things like baking and cleaning today... Layered Enchilada Casserole 4.1 points per serving / Makes 10 servings 

  • 1 medium onion chopped
  •  1 green pepper chopped 
  • 1 lb. lean ground beef or chicken or turkey 

 Cook onion and green pepper in a non-stick skillet over medium heat until translucent, stirring constantly. Add ground beef and stir until cooked.
 Then add:

  •     1-15 oz. can diced tomatoes with Mexican seasoning, undrained 
  • 1 teaspoon chili powder 
  •  1/2 teaspoon cumin 
  • 1-15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 
  • 1/2 to 1 small can tomato sauce 

Cook on low for 10 minutes, until piping hot. Sauce should be like a thin spaghetti sauce consistency. Spray the inside of the crock pot with Pam using at least a 3.5 quart crock pot. Layer the following in this order: 3/4 cup sauce mixture 1 fat-free flour tortilla or corn tortilla 1/3 cup reduced fat Mexican cheese, grated Makes six layer, ending with cheese. Pour any sauce remaining over the top. Cook for six hours on low. You can also make this in the oven. You make it exactly the same only bake it at 350 for 45-50 minutes covered.

Tuesday, December 20, 2011

Soy Milk Giveaway

Come check out a friends blog and enter for a chance to two coupons for a FREE half gallon of 8th Continent soy milk!