Baked Potato Soup
A hearty, delicious, heart-warming classic!
4 ounces bacon, small dice
1 onion, finely chopped
5 garlic cloves
1 russet potato, large dice
2 red potatoes, large dice
1 tablespoon vinegar
2 quart (8 cups) chicken stock
1 sourdough baguette, cut into1-inch pieces
1/2 cup shredded cheddar cheese
Sour cream, for garnish
3 green onions, thinly sliced, for garnish
Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.
Along with the soup I served a fun and funky appetizer, Southwestern Roll Ups. I love ordering these as an appetizer at restaurants, but unfortunately restaurant versions are often fried, overburdened with greasy cheese, and served with fattening dip. Chili's Southwestern Egg Rolls with Avocado Ranch have 910 calories and 57 grams of fat! That's too much for an entire meal, let alone an appetizer. I found this recipe on HungryGirl.com, and made a few changes to make it as delicious as possible. This healthier version is delicious and guilt free!
Southwestern Roll Ups with Avocado Ranch Sauce
Southwestern flavors all rolled up
and oozing with tastiness!
3 medium-size tortillas
1 small cooked skinless chicken breast; shredded
2 tbsp. canned black beans
3 tbsp. canned corn; drained
2 oz pepper jack cheese; shredded
1 tbsp. diced red chili pepper or chipotle in adobo
3/4 cup frozen chopped spinach; thawed & thoroughly drained
2 tbsp. fat-free sour cream
1 tbsp. reduced fat Hidden Valley Ranch dressing
1/2 diced tomato
dash pepper (or more, to taste)
Preheat oven to 400 degrees. Combine chicken, beans, corn, cheese, chili pepper and spinach in a small microwave-safe bowl. Heat for 30 seconds in the microwave. Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Put 1/3 of the chicken-spinach mixture in the center of each of tortilla. To assemble each of the rolls, fold the left and right sides in (so none of the filling escapes during the cooking process), and then roll up from the bottom of the tortilla until you reach the top. Place all 3 rolls (seams down) on a baking pan sprayed with nonstick cooking spray. Bake for 12 minutes, flipping rolls over about halfway through cooking.
While the roll ups are in the oven, combine the sour cream, avocado, and Ranch dressing in a small bowl. Stir until smooth and blended. Season to taste with pepper. Top your dipping sauce with the tomatoes just before you serve! Once the roll ups are done baking, allow them to cool for a few minutes. Then cut each in half diagonally, arrange them beautifully on a plate, and serve with the dipping sauce. Mmmmmmm!