Tag Archives: easy recipes

Best Corn Chowder I’ve Ever Made

I was having a craving for corn chowder a while back so I headed to my pantry and started looking to see what I had to make it. This recipe is what I came up with. My husband loved it and so did I. Our DD loved it too. It was  super easy to make and didn’t take very long. Quick and easy is what I like when it comes to cooking daily meals

Ingredients for 6-8 servings:
2-14 3/4oz. cans Del Monte sweet creamed corn
2 cups Organic low sodium vegetable broth
1 cup 1/2 & 1/2
1 medium onion chopped
10 slices bacon cooked and crumbled (I used Trader Joes fully cooked apple smoked bacon).
2 Lbs. Organic klamath pearl potatoes cut into bite-size chunks (skin on) I also got these at TJ’s
Pinch of red pepper flakes
salt and pepper to taste

Directions:
Chop and dice the potatoes and onions. In a large stock pot cook bacon. (This only took a minute with the pre-cooked bacon). Remove bacon and set on paper towels. Leave a tsp. of bacon grease in the pot. I did not have to drain any. Add the onions and potatoes. Saute for two minutes. Add the cream corn and vegetable broth. Cook on simmer for approximately 20 minutes, stirring every 5 minutes or so. When the potatoes are tender add the crumbled bacon, 1/2 & 1/2, pepper flakes, and salt and pepper. Gently simmer for another 10 minutes. Oh boy I almost forgot. I used a potato masher inside the pot to make the soup thick and chunky. I did not want it pureed.

I think this was so tasty because… The potatoes did not get mushy. Leaving the peel on made it easier. Using pre-cooked bacon was a big time saver. The ingredient list was short. It was done in less than 30 minutes, and my husband raved about it.

It is not low-cal, but I did not care it was too good. Add a simple green salad and you are set with a delicious lunch or dinner. Enjoy!

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Lunchbox and Body Friendly – Black, White, & Orange Salad

I thought I would share this very simple recipe with you. This is one of my favorite salads to take in my lunchbox. It’s perfect for packed lunches because it doesn’t get soggy. Today I had this salad with a 1/4 of baked sweet potato and some pork tenderloin. All were leftovers from the night before. I only took a picture of the salad, the rest of my lunch didn’t look quite as beautiful.

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pic taken with my iphone

Black, White, and Orange Salad

1 small head of cauliflower
3 large carrots
1 can pitted black olives
2-3 Tbs. of your favorite Italian salad dressing ( I use Newman’s Own Olive Oil & Vinegar)

1. Wash carrots and cauliflower.
2. Cut veggies into bite size pieces, then put into a glass bowl.
3. Drain olives. Cut in half and add to the bowl.
4. Add salad dressing and mix thoroughly.

4-6 servings

That’s it. You can eat right away, but It gets much better if you let it sit in the refrigerator for a few hours or overnight.

This is a perfect recipe for picnics, potlucks, or just to keep in the refrigerator for snacking. It’s an easy way for me to eat more vegetables.

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bon appétit

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