fresh thyme

Name: Creamy Corn Soup with Crispy Bacon
Prep time: 15 min
Cook time: 1 h
Yield: 4 1 1/3 cups
Ingredients: 2 Tbsp unsalted butter; 1 cup chopped onion; 1 cup thinly sliced celery; 1/2 cup thinly sliced carrots; 2 cloves garlic (minced); 1/4 tsp salt; 1 Tbsp all-purpose flour; 2 cups fat-free milk; 2 bay leaves; 1 can reduced-sodium chicken broth (14.5 ounces); 2 cups frozen whole kernel corn (thawed); 2 sprigs fresh thyme (or 1/2 tsp dried thyme, crushed); 4 slices lower-sodium, less fat bacon (crisp-cooked and crumbled (optional))

Creamy Corn Soup with Crispy Bacon

Prep Time

15 minutes

Cook Time

1 hour

Servings

1 1/3 cups

Ingredients

2 Tbsp unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic minced
1/4 tsp salt
1 Tbsp all-purpose flour
2 cups fat-free milk
2 bay leaves
1 can reduced-sodium chicken broth 14.5 ounces
2 cups frozen whole kernel corn thawed
2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed
4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)

Prep Time

15 minutes

Cook Time

1 hour

Servings

1 1/3 cups

Ingredients

2 Tbsp unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic minced
1/4 tsp salt
1 Tbsp all-purpose flour
2 cups fat-free milk
2 bay leaves
1 can reduced-sodium chicken broth 14.5 ounces
2 cups frozen whole kernel corn thawed
2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed
4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)

Instructions

In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.
Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.

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Posted in Dinner, Lunch, Recipes

Roast Salmon and Vegetables

Course

Main Dish

Cuisine

Seafood

Prep Time

10 min

Cook Time

55 min

Servings

people

Ingredients

2 large fennel bulbs
1 pint grape tomatoes
8 cloves garlic peeled and halved
1 whole lemon thinly sliced
1/4 cup olive oil
2 tsp kosher salt
1/2 tsp black pepper
6 springs fresh thyme
4 6-oz salmon fillets skin removed

Course

Main Dish

Cuisine

Seafood

Prep Time

10 min

Cook Time

55 min

Servings

people

Ingredients

2 large fennel bulbs
1 pint grape tomatoes
8 cloves garlic peeled and halved
1 whole lemon thinly sliced
1/4 cup olive oil
2 tsp kosher salt
1/2 tsp black pepper
6 springs fresh thyme
4 6-oz salmon fillets skin removed

Instructions

Heat oven to 400° F.
Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.

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Posted in Dinner, Recipes, Under 500 Calories

Chicken and Vegetable Pot Pie

Course

Main Dish

Cuisine

Greek

Prep Time

35 min

Cook Time

35-45 min

Servings

people

Ingredients

1 pound chicken breasts boneless & skinless
1 Tbsp olive oil
2 whole onions chopped
4 whole carrots diced
3 Tbsp all-purpose flour
1/2 cup dry white wine
2 cups 1% milk
1 10-oz package of frozen peas
1 Tbsp fresh thyme
1 - 2 pinces kosher salt & pepper to taste
1 9-inch piecrust (thaw if frozen)

Course

Main Dish

Cuisine

Greek

Prep Time

35 min

Cook Time

35-45 min

Servings

people

Ingredients

1 pound chicken breasts boneless & skinless
1 Tbsp olive oil
2 whole onions chopped
4 whole carrots diced
3 Tbsp all-purpose flour
1/2 cup dry white wine
2 cups 1% milk
1 10-oz package of frozen peas
1 Tbsp fresh thyme
1 - 2 pinces kosher salt & pepper to taste
1 9-inch piecrust (thaw if frozen)

Instructions

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

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Posted in Dinner, Recipes, Under 500 Calories