I found this recipe on the Brown Eyed Baker's Blog, and boy was this delish. She always has great baking recipes, so it was fun to find this healthy gem. I made this recipe almost the same way as she did, but I traded up the mushrooms from and used just plain old button mushrooms, added cheese ( of course), and used those great new sandwich flats which I LOVE! These were great as a burger, but next time I might just serve them as black bean cakes, or make mini ones for a yummy appetizer. So enjoy! and check out her blog.
Tuesday, November 24, 2009
Sunday, November 8, 2009
My hubby has pretty much taken over the cooking, and I think he enjoys it. He made this yummy soup the other night. We have made this a ton of times, and its definitely in the top 10 recipes we make. I'm also a big fan because its a Cooking Light recipe. Plus, we both agree it's better the second day!!
- Cook bacon in a dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
- Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with bacon.
Posted by cookingkatie at 10:01 AM