Pregled posta

Marketing

POINTS® Value: 3
Servings: 12

Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Moderate
Course: main meals

Ingredients
10 oz sourdough bread, cubed
10 sprays cooking spray
2 cup onion(s), diced
12 oz light beer
2 clove garlic clove(s), minced
4 cup fat-free chicken broth, divided
1/2 cup all-purpose flour
2 cup 2% reduced fat milk
1 1/4 cup low-fat shredded cheddar cheese, (5oz)
1/4 tsp black pepper
1/4 cup chives, chopped

Instructions
Preheat oven to 450.

Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450 for 10 minutes or until toasted. Set aside.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes. Add garlic; saute 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.

Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Yield: 12 servings (serving size: about 2/3 cup soup, about 1 ounce bread cubes, and 1 teaspoon chives)

CALORIES 172(28% from fat); FAT 5.4g (sat 3.2g,mono 0.6g,poly 0.2g); PROTEIN 8.1g; CHOLESTEROL 16mg; CALCIUM 165mg; SODIUM 371mg; FIBER 1.6g; IRON 1.1mg; CARBOHYDRATE 22.9g

Toad in a Hole

POINTS® Value: 6
Servings: 8

Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
Course: main meals



Ingredients
1 pound raw turkey sausage
2 cup all-purpose flour
1/2 tsp table salt
2 egg
2 1/4 cup buttermilk
1/4 cup shredded fat-free cheddar cheese
Instructions

From hillbillyhousewife.com.

Fry the sausage in a large iron skillet. You can shape it into patties first if you like, or just smash it into little pieces as you cook it. Be sure to cook it all the way through. While the sausage is frying, get out a bowl. In it, combine the flour, salt, eggs, and milk. Stir it up really well, so the batter is creamy and smooth. You can combine this batter in the blender if you prefer.

When the sausage is done cooking, drain off most of the fat. You will need a little fat left in the pan to make this dish, so don't drain off all of the fat. Next pour the batter into the hot skillet, over and around the cooked sausage. Bake the mixture at 450 degrees for about 30 to 40 minutes. Sprinkle cheese on top for the last 5 minutes of baking. The bread will be puffed up around the sausage like a giant popover. It will be golden brown and crispy all over.

Cut the dish into 8 wedges and serve. Pure comfort food.