Happy Saturday all! I really, really wanted an Eggwich this morning, but, there was only ONE problem. I used up all our eggs on egg salad sandwiches ~ oops! I pondered actually running to the store to get some eggs, but, totally forgot about the eggs when The Husband mentioned a “Dirty Latte”.
What can I say?! I am easily distracted when FREE Starbuck’s is involved.
2 Slices Trader Joe’s FF Multi-Grain Bread with 1 Tbsp whipped butter (5 pts+) and a Grande Dirty Latte (FF, Decaf Latte with 1 pump mocha) (4 points+)
After breakfast, I did head back out in the rain to restock on a few things at Trader Joe’s. Since I LOVED the Spicy Ranchero Egg White Salad I decided to give the Egg White Salad with Chives a try.
1 Point+ for half the container!
I wish my camera captured how fluorescent yellow it is….the color is kinda fun.
I topped one slice of sour dough with 1/2 the salad, sea salt and black pepper. (4 points+). I like the egg salad with chives, but, I think the spicy ranchero is better.
I made up a super colorful and crunchy side salad to go with my sandwich.
* Organic Mixed Greens
* Organic Broccoli Slaw
* Organic Sweet Peppers
* 1 Tbsp Dried Cranberries (1 point+)
* 3 Trader Joe’s Candied Walnuts, crumbled (1 point+)
Then, I topped it with a new to me dressing. I am not sure why I’ve never tried this TJ’s Balsamic Vinaigrette until now, but, it is AWESOME!!! It reminds me of the dressing at my favorite salad place, Jack’s Urban Eats.
ONLY 1 POINT+ per Tbsp ~ that is AWESOME!!! I drizzled my salad with 1 Tbsp – it was enough.
My entire lunch was 8 Points+ ~ I LOVE it when you get a lot of food for little points+.
Can you all believe it?! I finally decided to make a NEW recipe for once!! I know it’s been awhile and I am way over due in giving you all some fun new ideas.
It has been raining for like a week straight here and The Husband is sick so I decided some soup was in order. I have really been wanting a reason to use a sour dough bread bowl.
I wanted a big bowl of chunky corn, potato and bacon chowder. I LOVE my chowders to be hearty so I often pack them with vegetables and lean protein. I LOVED the smokiness of the ham and the crunch of the bacon on top. The broth softened the bread so it made it seem like you had little “dumplings” in there too.
I LOVED this recipe, but, I think next time around, I’d only use 3 cups of broth and omit the cream of corn as I think it would make it more “chowder like” and thicker.
FRESH CORN, POTATO & “BACON” CHOWDER
- 3 slices bacon, cut into 1/2 inch pieces
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 1/2 cup celery, chopped
- 2 Yukon Gold Potatoes, diced (about 1/2 lb)
- 2 Yukon Gold Potatoes, “baked in the microwave” for 7 minutes, mashed
- 6 oz Canadian bacon, diced
- 4 cup reduced-sodium chicken broth
- 4 ears corn on the cob
- 1 cup Trader Joe’s Fire Roasted corn
- 15 oz can cream of corn, optional
- 1 cup fat-free evaporated milk
- Pinch of crushed red pepper flakes
- Sea Salt & Black Pepper to Taste
- 5 Dashes of hot sauce to taste
- 2 Tbsp scallion(s), fresh, chopped
1. In a large sauce pan, cook bacon over medium heat until crispy. Remove bacon and set aside. Discard bacon grease.
2. In the same pan, add the olive oil onion, pepper, celery and canadian bacon. Cook for about 2 minutes, until softened. Diced half of your potatoes to the onion mixture. Cook for 5 minutes.
3. Meanwhile, remove the kernels from the corn by placing in a large bowl and using your knife to remove the kernels. Add both types of corn, broth, evaporated milk, creamed corn, “mashed potatoes” and spices. Simmer for 5 minutes.
4. Serve soup topped with crumbled bacon and scallions.
Makes 10 servings, heaping 1 1/2 cups each
Nutritional information based on 10 servings, 6 points+ each
STEP – BY – STEP
I really think the secret ingredients that make this recipe awesome are the two types of corn. The Fire Roasted Corn adds a sweet smokiness while the fresh corn adds a deliciously sweet crunch.
Cook up your bacon and set aside. Be sure to make an extra piece for yourself, because, you know you are going to eat some (2 points+ a slice)
While the bacon cooks, chop your veggies.
Add your veggie mixture plus Canadian bacon to the pan. Cook for 2 minutes.
Add potatoes and cook for 5 minutes.
FRESH CORN! TIP ~ Whenever you slice corn off the cob, do it in a BIG BOWL to keep it from going all over the place.
Add your fire roasted corn, fresh corn and broth.
Add your remaining 2 potatoes. I cooked mine in the microwave for 7 minutes, then, mashed them. This works as a “thickener”.
Add in the cream of corn and evaporated milk.
Serve in a mini sour dough bread bowl topped with the crumbled bacon and scallions.
I actually gave The Husband my bread bowl top and the “inside bread” that I scooped out to make room for my soup. I totally had plans to eat the ENTIRE bowl, but, was full half way through so I stopped. (11 points+)
MOVIE TIME ~ We are watching Firewall!
What is your FAVORITE type of soup?
I am by far a “broth” based soup person. I LOVE my soups to be chunky, not creamy and smooth and I actually do not like canned soup really at all. I buy it, but, I never eat it lol. My all time favorite soup is probably ~ Chicken Tortilla Soup topped with fresh avocado!