Food - Family -Faith

Food - Family -Faith
Jesus said unto him, I am the way, the truth, and the life: no man cometh to the Father, but by me. John 14:6

Friday, September 14, 2012

Baked Potato Soup

This is a great recipe to make with left over baked potatoes. If you are having a meal that includes baked potatoes make extra then a day or two later you can make this soup for dinner or you can start with baking the potatoes first.



3 large baking potatoes, baked, cooled, chopped
1 onion, chopped
2 tbsp. butter, melted in pan
1 can evaporated milk
*I used skim
1 1/2 cups milk
8 oz. grated cheddar cheese
8 oz. sour cream
1/2 to 1 lb bacon cooked, cooled and crumbled

If you haven't already bake potatoes until done, cool and chop. I like to bake my bacon on a cookie sheet in the oven. Spray the cookie sheet with cooking spray, lay bacon single file on cookie sheet. Bake at 350 degrees 15-20 minutes. For this recipe I like to get the bacon good a crispy, but don't overcook it. While bacon is cooking, saute onion in melted butter over low heat until translucent. Put lid on pan to help keep moist and keep onions from burning. Chop potatoes and add after onion is clear. Add evaporated milk and milk. Cook on low heat until milk and potatoes are heated through about 20-30 minutes. Make sure to keep on low heat and stir occasionally to keep from sticking and from curdling the milk. Do not cook on high. Add cheese, stir til melted. Add sour cream and cook a few more minutes to bring heat back up. Add crumbled bacon last. Stir all together and serve, If you have leftovers and wish to reheat it, it would be best to heat it on the stove over low heat as the microwave gets it too hot and causes the milk to curdle.

Enjoy,

Deborah
http://DeborahHBateman.com




Monday, September 10, 2012

Chicken Tender Salad


 Chicken Tender Salad

I had this salad for lunch today and enjoyed it while sitting on my front porch watching the butterflies flit around. I love watching God's creation. I also made this salad for the family over the weekend. When I do big salads like this for my family for a meal I like to set up a salad bar and put all the fixings in different containers and let everybody fix it the way they like it, that way I don't have to remember who likes what. 




Romaine Lettuce, chopped
Grape Tomatoes, cut in half
Cucumbers, diced
Seedless Grapes, cut in half
Chicken Tenders, baked & cut in bitesize pieces
*In the frozen food section
Cheddar Cheese, grated
Bell Pepper, chopped
McCormick Salad Toppins or Bacon bits, sprinkled on top
Honey Mustard Dressing
*I used Ken's Steak House Lite, but you can use what you prefer

I don't have exact measurements for you, but I did use 2 chicken tenders per person, so that will help you figure out how many you need depending on how many servings you are making. It makes a great meal since you have the meat, vegetables, and fruit in it and it is pretty quick to make as you can prepare the veggies while the chicken is baking.

Enjoy,

Deborah
http://DeborahHBateman.com
 
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