Hearty & Creamy Tomato Soup w/ Grilled Cheese Croutons

I {sometimes} have a serious addiction to QVC and their food-related products. Often times you could find me sitting in front of the television on a Sunday afternoon watching In the Kitchen with David. I happen to love David. He has a great attitude and personality and, most importantly for QVC I suppose, he’s a great sales person. I would probably buy anything he sells on television. Obviously, I cannot afford to buy everything but I have scored some seriously awesome items from QVC. One of my favorite things, however, is David’s cookbook. My mom gave it to me for Christmas and I got started making his recipes right away.

Oh, and he has an extremely splendid array of recipes. The first one I ended up trying was a homemade tomato soup recipe. I have been dying to make tomato soup with an awesome crouton topping and I noticed he had a great recipe that suited my needs so I gave it a shot.

I have to tell you this is probably the BEST tomato soup I have ever had in my life. Since I made it Nick has been raving about it to everybody who will listen. I think I may have to make it again before he is deployed. He loved it that much. Take a lookie look!

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Nutritional Value
Servings: 6 
Serving Size: about 1 1/2 cup soup + 3 croutons
Calories: 226.2
Fat: 14 g
Carbohydrates: 23.2 g
Fiber: 4.9 g
Protein: 5.1 g
Points+: 6

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Ingredients:

Reciped Adapted from In the Kitchen with David, Comfort Foods that take you Home, 69-70

{Creamy Tomato Soup}

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• ½ large onion, chopped
• 1 teaspoon salt
• 1 teaspoon pepper, plus more to taste
• 1 tablespoon minced garlic
• 2 tablespoons all purpose flour
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 2 teaspoons sugar
• 3 cups chicken broth
• ½ cup heavy cream 

{Grilled Cheese Croutons, makes 72}

• 4 tablespoons Smart Balance Butter
• 6 slices bread
• 4 ounces American Cheese {I used Land ‘o Lakes deli cheese}

Directions:

To make the soup ~

• Heat the butter and olive oil in a large stockpot over low heat
• Add the onion, salt and pepper
• Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes
• Add the garlic and cook for 2 minutes more
• Sprinkle with the flour to make a roux, and stir constantly for 3 more minutes
• Stir in the tomatoes, tomato paste, sugar and chicken broth. Bring the mixture to a boil, then reduce the heat, cover and simmer for 30 minutes
• Taste the soup and add salt and pepper, if necessary
• Remove the soup from the heat and allow it to cool slightly
• Working in batches, puree the soup in a food processor or blender {or with an immersion blender}
• Return the soup to the pot and stir in the cream
• Reheat over low heat just until hot. Do not boil

To make the croutons ~

• Heat a skillet over medium high heat
• Spread the butter on one side of each slice of bread
• Place 3 slices of bread, butter side down, in the hot skillet
• Top each slice with cheese, then the remaining bread slices, butter side up
• Grill until the sandwiches are toasted and browned and the cheese has melted, 3 to 5 minutes per side
• Remove the sandwiches from the pan and allow them to cool slightly
• Cut the sandwiches into 1 inch squares
• Serve the soup, accompanied by the Grilled Cheese Croutons
• Enjoy!!

 

Jalapeño Popper Macaroni & Cheese

I have serious addictions in life. One of them is to McDonald’s breakfast. I went off of it, cold turkey, last year. However, a couple of months ago I decided to split a breakfast value meal with Nick and I’ve had McDonald’s on the mind. Today I woke up and could not talk myself down from the ledge and caved.

Yep, I went to McDonald’s for breakfast. As I always do, I feel incredibly guilty. I never feel good about myself after I eat something that isn’t exactly healthy for you. I’ll regret it for the next 48 hours.

I’m slightly crazy.

Anyway.

Other than that particular addiction, it is no secret that I have a particular affinity for macaroni and cheese and all things jalapeno popper. It was only a matter of time before I decided to pair the two together.

Take a look at this deliciously cheesy and spicy Jalapeno Popper Macaroni & Cheese!

Nutritional Information
Servings: about 20
Serving Size: about ½ cup
Calories: 241.7
Fat: 12.8 g
Carbohydrates: 20.8 g
Fiber: .9 g
Protein: 12.6 g
Points+: 7

Ingredients:

13 ounces Cheddar cheese, cubed

6 ounces American cheese, cubed

6 ounces Cream Cheese, softened

1 can Cheddar Soup

2 cups half and half

1 box pasta {you pick your style}

4 pieces bacon, extra crispy

2 jalapenos, small dice {remove the seeds if you want lessen the spicy blow}

Salt

Pepper

Red Pepper Flakes

Directions:

In a large stockpot, bring water to a boil and cook your pasta according to the directions. Drain and set aside.

In another stockpot, add the cheddar cheese soup, half and half and pepper

Over medium heat, incorporate the two until the soup is fully melted

Add all of the cheese and whisk until the cheese is fully melted

Taste and adjust seasoning according to your pallet {you can add some salt now if you want to, but the cheese should have enough sodium}

Add the pasta to the cheese sauce and incorporate fully

Add the diced jalapenos, red pepper flakes and bacon

Incorporate all of the ingredients and serve it up!

This serves as a meal on its own… even for Nick. If you want to pair something with it maybe you could add a side salad? However, if you decide to cut this recipe in half {because you’re not as crazy as I am about having tons of macaroni and cheese} this would be a perfect side dish with some chicken or steak and vegetables!! It can add to a balanced meal… if you’re not like me, that is!

Enjoy!

xoxo Mel 

Four Cheese & Bacon Macaroni and Cheese

I happen to love Macaroni & Cheese. I learned to love it at an early age because my mom used to make me some kick ass macaroni and cheese when I was growing up. I never imagined that I would be making the same macaroni and cheese years later, all on my own with my mom’s recipe. Even when I started making the macaroni with cheese I always thought I would have to call my mom to help me through the process.

Nope.

Now I just throw all of the ingredients together and voila I’ve got a delicious dish! I’ve been adding and adapting the recipe along the way to make it perfect for me {of course} and I think I finally did it.

Oh, yes, I have FINALLY DID IT. I think I make the most delicious, perfectly creamy and super cheesiest version of macaroni and cheese. I can die happily now…

Well, actually, I would like some time to make a few more pots of this macaroni and cheese first.

::Warning:: This is not the healthiest recipe I have ever made. However, take a look at this Four Cheese & Bacon Macaroni and Cheese. Try not to drool.

Nutritional Information
Servings: about 25
Serving Size: about ¾ cup
Calories: 260.2
Fat: 16.2 g
Carbohydrates: 16.8 g
Fiber: .8 g
Protein: 13.3 g
Points+: 7

Ingredients:

1 cup pepper jack cheese, cubed

2 cups extra sharp cheddar cheese, cubed

1 cup white American cheese, cubed

½ cup fat free cream cheese, room temperature

1-cup skim milk

1-cup heavy cream

2 cans cheddar cheese soup

1-box pasta shells

4 slices bacon, cooked extra crispy

1-tablespoon pepper

1-tablespoon red pepper flakes

Directions:

Boil Pasta according to box, drain and set aside

In a medium saucepan, over medium heat, add the 2 cans cheddar cheese soup, milk and heavy cream

Whisk together until the mixture is completely incorporated and beginning to bubble slightly

Add the pepper, red pepper flakes, the pepper jack, cheddar, American and cream cheeses to the mixture

Mix until the cheese has fully melted and the mixture is now a nice creamy and thick mixture

Now at this point you have 2 options: First you can pour the pasta and cheese mixture into a crock pot and allow to cook on low for 2 hours OR you can combine the cheese sauce and pasta together in a large stock pot.

Either way, add the crumbled bacon to the mixture right before you are ready to eat

ENJOY!

This makes a TON of pasta. Seriously, you could feed 15 people with this recipe so be prepared. I NEVER make just a little bit of macaroni and cheese so Nick and I have been eating it all week so far. It will likely last until Friday and I’m perfectly okay with that. If you want to cut the recipe in half, just reduce each of the ingredients by half. It’s that simple!

Enjoy!

xoxo Mel