Monday, April 30, 2012
I met Matt at Jimmy John's today for lunch and had my favorite Slim 5 with wheat bread. Yummmm....
Tonight we got a little creative with dinner.
Pictured above is the "healthier" potato salad we made on Saturday. We used a little bit of light sour cream instead of mayo.
Well I came across this recipe of Broccoli Cheese and Potato Soup and thought - hey we can use our leftovers for that!
I combined our potato salad leftovers with two cans of chicken broth, 1 cup of 1% milk, an whole package of frozen broccoli and 1/2 cup of 2% cheddar cheese in a pot on the stove. We blended it just a little to get that broccoli soup texture, and it turned out really good! And it was much healthier than the old baked potato soup that we used to make (think heavy cream, LOTS of cheese and LOTS of bacon).