If curiosity killed the cat, let's hope my own experimenting (cooking) doesn't kill me. :)
I've been in the kitchen all morning, and actually enjoying myself. (Are the planets out of line or something??) I've made the Crockpot Chicken Lasagna for dinner tonight, only I used shell pasta. I believe it was Jaime that wondered if it would work with other types of pasta. I'll have to let you know tonight.
I was also out of my supply of Taco Soup, so made a batch of that. I wanted to try another recipe I got at WW, Potato Cheese Soup, so I made a batch of that. I'm trying to decide if I want to try another recipe for dessert, Celebration Cake. Maybe I just needed the kick in the seat of weigh-in at WW yesterday (not good) to motivate me to find new favorites so I can keep the lifestyle going.
Here's the recipe for the Potato Cheese Soup. It's really yummy, but it's quite thick. I might try adding a little more broth for my next bowl and see if that helps.
POTATO CHEESE SOUP
1 cup=3 points
1 medium onion, chopped
2 medium carrots, coarsely grated
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. dry mustard
1 lb. red potatoes, cut in 1/2" cubes
29 oz. vegetable broth
1/2 cup fat-free half-and-half, OR fat-free evaporated milk
8 oz. low-fat cheddar or colby cheese, shredded
Cook onion, in sprayed non-stick pan, about 5 minutes or until lightly browned. Add carrots, salt, pepper, paprika, and mustard. Cook 2 minutes more.
Add potatoes, broth, and milk, bring to a boil and simmer 20 minutes. Stir in cheese. Puree in blender in small batches.
I used chicken broth because it was lower in sodium. Also, I was being lazy and couldn't find any pre-shredded low-fat cheddar or colby cheese, so I used Sargento brand reduced-fat Mexican blend.
Ooooo, so good! :)