Soup and Sammy

There is a definite chill in the air today, and it is really starting to feel like fall (finally)!  In honor of the change of seasons, we decided to do some warm, comforty-type foods tonight to fill our bellies but not expand our waistlines :)  According to Cooking Light, the soup can be made in 20 minutes and is perfect for a quick week night meal.  Once I found this recipe, it was just a question of finding a yummy sandwich to go with it.  Luckily, the panini recipe was at the back of the same magazine and April and I both love some buffalo chicken!

We're hoping to find some new and interesting crock pot recipes, so if you have one you'd like for us to try, send it our way!

Buffalo Chicken Panini

from Cooking Light Magazine, October 2010

1/4 cup hot pepper sauce, divided    

1 pound Chicken breast, skinless, boneless, raw, chicken tenders    

6 Tbsp reduced-calorie mayonnaise    

8 slices bread    

½ cup reduced fat blue cheese crumbles  

Preheat broiler; coat broiler pan with cooking spray. Combine 2 tablespoons hot sauce and chicken in a medium bowl, tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 minutes on each side or until done. Place chicken in a bowl; toss with remaining 2 tablespoons of sauce. Combine cheese and mayo. Spread 3 tablespoons cheese mixture on each of 4 bread slices; top each with 1/4 of cooked chicken and 1 bread slice.

Heat a grill pan over medium -high heat. Coat pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently. Cook for 3 minutes on each side or until bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining 2 sandwiches.

Suz: I used the Louisiana Hot Sauce that April gave me a couple weeks ago - it is HOT!  I made these in my grill pan and I thought they were absolutely delicious!  The soup was the perfect accompaniment to the sandwich, it really balanced some of the heat.

April: Super spicy and good!!! The soup was great with it. Cook them together!!!!

Loaded Baked Potato Soup

From Cooking Light Magazine, October 2010

1 ½ pounds uncooked red potatoes, about 4 6-ounce potatoes    

2 tsp olive oil    

1/2 cup onion, chopped    

1 1/4 cup fat-free chicken broth    

3 Tbsp all-purpose flour    

2 cups 1% low-fat milk    

1/4 cup reduced-fat sour cream    

1/2 tsp table salt    

1/4 tsp black pepper    

1/3 cup low-fat shredded cheddar cheese    

4 tsp Dole Green Onions    

2 Tablespoons Kroger Bacon Bits    

Bake potatoes in the microwave, about 13 minutes or until done. Cut in half; let cool slightly.

While the potatoes cook, heat oil in a skillet over medium-high heat. Add onions; saute 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat. Stir in sour cream, salt and pepper.

Arrange bacon on paper towels on microwave-safe plate. Microwave on high for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon. Yield 4 servings, 1 1/4 cups each. 6 Points per serving

Suz: Instead of making my own bacon, I bought bacon bits for this recipe.  This soup was one of my favorites so far - really quick and amazingly delicious!  Adding it to my make-again list!

April: My first remark was "this is fancy restaurant style" looks fancy and tastes great!

Red Velvet Cake with Cream Cheese Frosting

from WeightWatchers Comfort Classics: 150 Favorite Home-Style Dishes

Cake:

2 cups cake flour

3 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
3/4 cup low-fat buttermilk
3/4 cup granulated
3 tablespoons canola
1 large egg

1 teaspoon red food coloring

Frosting:
1 8-ounce package fat-free cream cheese, at room temperature
1 1/4 cups confectioner's sugar
1/2 cup fat-free Greek yogurt
3/4 teaspoon vanilla extract
1/4 cup chopped pecans

Preheat oven to 350 degrees.  Spray an 8-inch round baking pan with nonstick spray.

Whisk the flour, baking powder, cocoa powder, baking soda, and salt together in a large bowl.  Whisk the buttermilk, granulated sugar, oil, egg, and food coloring together in a medium bowl.  Add the buttermilk mixture to the flour mixture; stir until well blended.

Scrape the batter into the pan.  Bake until a toothpick inserted into the center comes out clean, 35-40 minutes.  Let cool completely in the pan on a rack.  Run a knfe around the edge of the cake to loosen it from the pan.  Invert.

To make the frosting , with an electric mixer on high speed, beat the cream cheese, confectioner's sugar, yogurt, and vanilla in a medium bowl until smooth, about one minute.

Split the cake layer in half with a long serrated knife.  Place the bottom layer, cut side up, on a serving plate.  Spread the remaining cake layer on top, rounded side up.  Spread the remaining 1 cup frosting over the top and side of the cake.  Sprinkle the pecans on the side of the cake, pressing to adhere.

Serving is 1/16 of cake, points value of 4.

Suz: I liked the frosting, but wish there was more of it!  The cake ended up a little bit dry.

April: Why did I pick a cake???? sheesh I haven't been able to bake a cake lately at all... argh!!! Yes it was dry... The frosting was better than I thought it would be.