delicious win
We started the new year off right by making a delcious dinner featuring a delish combination of leftover ingredients and old favorites. Give these recipes a try. They are amazing.
Green pea soup with ham and yogurt-dill cream
Servings: 6
Points per serving: 2
3 1/2 cup(s) fat-free, reduced-sodium chicken broth
2 medium Yukon Gold potato(es), peeled, cut into 1/2-inch chunks (about 2 cups)
1 1/2 medium leek(s), chopped, white and light green part(about 2 cups)
2 medium garlic clove(s), peeled
1 1/4 tsp table salt, divided, or more to taste
1/4 tsp black pepper, divided
10 oz frozen green peas, thawed (about 2 cups)
6 oz. leftover honey baked ham, cubed
1/2 cup(s) plain fat-free yogurt
3 Tbsp fresh dill, chopped, divided
1/4 cup(s) tomato(es), diced
• In a large saucepan, combine broth, potatoes, leeks, garlic, 1 teaspoon of salt and 1/8 teaspoon of pepper; bring to a boil over medium-high heat. Reduce heat and simmer, covered, until vegetables are almost tender, about 12 minutes.
• Add peas to saucepan, stir and cook until vegetables are tender, about 3 minutes; remove saucepan from heat and let cool about 5 minutes.
• Meanwhile, in a small bowl, whisk together yogurt, 2 tablespoons of dill, remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper until smooth; set aside.
• Puree soup in saucepan using an immersion blender or in batches in a blender (be careful not to splatter hot liquid); stir in remaining 1 tablespoon of dill and ham cubes.
• To serve, ladle just over 1 cup of soup into each of 6 small soup bowls. Top each with 4 teaspoons of yogurt mixture, swirling mixture into soup. Then top each serving with about 2 teaspoons of tomato.
Whole wheat Irish soda bread
Servings: 6
Points per serving: 4
3/4 cup(s) buttermilk (we found we needed a bit more to make the dough combine)
2 Tbsp canola oil
1 cup(s) all-purpose flour
1 cup(s) whole wheat flour
1/3 cup(s) golden raisins
4 tsp caraway seeds
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp table salt
1 spray(s) cooking spray
1 tsp all-purpose flour
• Position a rack in the center of the oven and preheat the oven to 325°F.
• Whisk the buttermilk and oil in a medium bowl; set aside.
• Whisk 1 cup all-purpose flour, the whole-wheat flour, raisins, caraway seeds, baking soda, baking powder and salt in a large bowl. Stir in the buttermilk mixture with a wooden spoon until thoroughly moistened.
• Dust a clean, dry work surface with the remaining 1 teaspoon flour. Turn the dough out onto work surface and knead for 30 seconds, just until it coheres. Shape into a round loaf about 6 inches in diameter and 1 inch high. Use a sharp knife or a new razor blade to cut an "x" about 1/2 inch deep in the top of the loaf.
• Lightly spray a baking sheet with nonstick spray, place the loaf on it, and bake until lightly browned and crusty, about 45 minutes. Transfer to a wire rack to cool for at least 15 minutes before slicing into 6 pieces.
Green pea soup with ham and yogurt-dill cream
Servings: 6
Points per serving: 2
3 1/2 cup(s) fat-free, reduced-sodium chicken broth
2 medium Yukon Gold potato(es), peeled, cut into 1/2-inch chunks (about 2 cups)
1 1/2 medium leek(s), chopped, white and light green part(about 2 cups)
2 medium garlic clove(s), peeled
1 1/4 tsp table salt, divided, or more to taste
1/4 tsp black pepper, divided
10 oz frozen green peas, thawed (about 2 cups)
6 oz. leftover honey baked ham, cubed
1/2 cup(s) plain fat-free yogurt
3 Tbsp fresh dill, chopped, divided
1/4 cup(s) tomato(es), diced
• In a large saucepan, combine broth, potatoes, leeks, garlic, 1 teaspoon of salt and 1/8 teaspoon of pepper; bring to a boil over medium-high heat. Reduce heat and simmer, covered, until vegetables are almost tender, about 12 minutes.
• Add peas to saucepan, stir and cook until vegetables are tender, about 3 minutes; remove saucepan from heat and let cool about 5 minutes.
• Meanwhile, in a small bowl, whisk together yogurt, 2 tablespoons of dill, remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper until smooth; set aside.
• Puree soup in saucepan using an immersion blender or in batches in a blender (be careful not to splatter hot liquid); stir in remaining 1 tablespoon of dill and ham cubes.
• To serve, ladle just over 1 cup of soup into each of 6 small soup bowls. Top each with 4 teaspoons of yogurt mixture, swirling mixture into soup. Then top each serving with about 2 teaspoons of tomato.
Whole wheat Irish soda bread
Servings: 6
Points per serving: 4
3/4 cup(s) buttermilk (we found we needed a bit more to make the dough combine)
2 Tbsp canola oil
1 cup(s) all-purpose flour
1 cup(s) whole wheat flour
1/3 cup(s) golden raisins
4 tsp caraway seeds
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp table salt
1 spray(s) cooking spray
1 tsp all-purpose flour
• Position a rack in the center of the oven and preheat the oven to 325°F.
• Whisk the buttermilk and oil in a medium bowl; set aside.
• Whisk 1 cup all-purpose flour, the whole-wheat flour, raisins, caraway seeds, baking soda, baking powder and salt in a large bowl. Stir in the buttermilk mixture with a wooden spoon until thoroughly moistened.
• Dust a clean, dry work surface with the remaining 1 teaspoon flour. Turn the dough out onto work surface and knead for 30 seconds, just until it coheres. Shape into a round loaf about 6 inches in diameter and 1 inch high. Use a sharp knife or a new razor blade to cut an "x" about 1/2 inch deep in the top of the loaf.
• Lightly spray a baking sheet with nonstick spray, place the loaf on it, and bake until lightly browned and crusty, about 45 minutes. Transfer to a wire rack to cool for at least 15 minutes before slicing into 6 pieces.