Weight Watcher Wednesday – Cheesy Veggie Chowder

Our daughter was here this week for a visit and to spend Halloween with our 6 year old niece. They had a wonderful time Trick or Treating and having a sleep over. Yes, our daughter is 23 and our niece is 6 but they have a wonderful relationship. Jordan is thrilled to have her “big-up” cousin all to herself.

While our daughter is in town, I try to make recipes the entire family will eat and will also meet Hanna’s vegetarian needs. I made a Mac and Cheese that was to die for. I had planned to take a photo but it was eaten so quickly by the family that there was none left! I will take that as a compliment. The next night I made this wonderful chowder. I had found a similar recipe that called for chicken broth and I changed it to vegetable broth and lowered the fat with 2% milk and low-fat cheese. It was so yummy. I will say that the night before my son asked where was the meat. I didn’t think I could get away with having two entirely meat-free dinners in a row. I made bacon and let Stan and Cody crumble it on top. They loved it and it satisfied their need to be carnivores!

Now on to the recipe:

Cheesy Veggie Chowder


2 Tablespoons Butter
1/2 cup chopped onion
1 cup chopped carrots
1 finely chopped celery stick
1 Tablespoon minced garlic
4 cups vegetable broth
2 cups cubed style hashbrowns or peel and cube 2 large baking potatoes
1 Tablespoon flour
1/2 cup warm water
2/3 cup 2% milk
2 cups chopped broccoli, I used frozen
2 cups low-fat shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots and celery. Saute over medium heat until tender. Add garlic and cook 2 more minutes. Add broth and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Mix flour and water and add to the soup. Simmer until slightly thickened. Add milk and broccoli. Cook until broccoli is just tender, about 15 minutes. Stir in cheese and heat until melted. 

Serves 6, Weight Watcher points 5

I served with a side of Sweet Potato Muffins and crackers.



Weight Watcher Wednesday Recipe – Sick friend? Make Chicken Soup!

Our friend, Michael, has had a bad case of bronchitis. Ugh! It has been a while since I have been as sick as my poor friend. He felt so bad and of course, was coughing and feverish. What to do? Make Chicken Soup, of course! 

I made my soup with potatoes but you can substitute egg noodles for a more traditional Chicken Noodle.  I doubled the recipe and kept a pot at home for our family. It was lip-smacking yummy…even not sick. 🙂 


1 teaspoon olive oil
2 cloves of garlic, chopped fine
1/2 cup chopped green onion (about 8) or any sweet onion
1 cup chopped carrots
2 cups cooked chicken, cut into bite size pieces
2 cups cubed frozen hashbrowns or egg noodles
1 tablespoon fresh chopped parsley or 1 teaspoon dried 
1/4 teaspoon pepper
1 dried bay leaf
5 1/2 cups chicken broth, I use Better than Bouillon. It makes a very rich broth.

Over medium heat, heat oil and add garlic, onion and carrots.
Cook 4 minutes, stirring occasionally.
Stir in rest of the ingredients and bring to a boil. Reduce heat. Cover and simmer at least 10 minutes or until veggies are done. I like to simmer a little longer with the potatoes, about 30 minutes. 

This is a quick and easy but delicious and filling recipe. 

Makes 4 servings.

Weight Watcher points – 8


Weight Watcher Wednesday – Skinny Potato Soup

Oops! All day yesterday I thought it was Tuesday. You see, these things happen when you stay at home and you are a menopausal woman!! I completely missed my WW Wednesday recipe. So, today, Thursday, I will post the recipe. 

This Skinny Potato Soup does not taste skinny at all. It is creamy and delicious, just like you want potato soup to taste. You can always load it up with low-fat cheese, bacon and onion to make it a loaded potato soup but I find that I enjoy it without the extras. 

Skinny Potato Soup

1 bag Ore-Ida frozen hash brown potatoes, cubed
4 cans or 8 cups of fat-free chicken broth

Pour broth in to a large pot. Add potatoes and bring to a gentle boil. Reduce heat and simmer 20 minutes.

1 package envelope Pioneer fat-free country white gravy mix (this is what makes it creamy without adding all the heavy cream that is normally in potato soup)
1/2 cup water

In a small bowl, blend water and gravy mix. Add gravy mixture to potatoes. Simmer an additional 20 minutes.

Serving size is 1 1/2 cups and equals 2 points.

This soup is a generous serving and very filling and delicious. I have served this to many people and everyone is astounded that it is fat-free. Enjoy!

Do you have a favorite low-cal, low-fat recipe? If so, I would love for you to leave me your link in the comments section! 


Vegetable Beef Soup

Vegetable Beef Soup

Fall is quickly approaching and there is something about knowing it is the month of September that means making soup. Crazy. It’s been in the 80’s and 90’s but mind says, “Make soup.” So, I made soup! 

This recipe was given to me years ago by my good friend, Rita. It is delicious, easy and has become Stan’s favorite soup. 

Vegetable Beef Soup

Ground beef – 2 pounds extra lean. Boil and drain. Add back to pot.
Add the following:
1 46 ounce V-8 juice – I use lower sodium, original flavor
1 can beef broth – fat free
2 cans Progresso Hearty Tomato or Tomato Basil (which I prefer) soup
1 14.5 ounce can of drained, diced tomatoes
1-2 teaspoons of minced onion
salt/pepper to taste
1 Tablespoon sugar
Vegetables of your choice. You can use fresh or frozen. I usually purchase two of the frozen bags of vegetables for soup at Publix. It contains potatoes, beans, corn, okra and tomatoes. I then buy a small bag of green peas and add those.

Cook until potatoes are tender and veggies are done. Serve with crackers or cornbread. 
This makes a hearty and filling soup.


Hearty Chili Recipe

A friend shared this recipe several years ago. It is our go-to chili recipe. It is hearty filled with 3 kinds of beans and mushrooms with a wonderful spicy flavor.

2 lbs. ground beef, browned and drained
1 medium onion, diced
28 oz. whole tomatoes, drained (I sub diced tomatoes)
15 oz. tomato sauce
15 1/2 oz. kidney beans, drained
15 1/2 oz. chili beans
16 oz. baked beans
12 oz. mushrooms, drained (I prefer to use fresh mushrooms and slice 2 cups)
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. oregano
1 tsp. black pepper
1/2 – 1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. red pepper

Mix together, heat and simmer. I love to slow simmer for several hours but it is ready as soon as it is thoroughly heated.

Top with a dollop of sour cream and a sprinkle of your favorite cheese. We like the Fiesta blend. 

It is also wonderful with a side of Mexican cornbread.

Linking to:

Recipe Monday Low fat Potato Soup

This is a quick and easy soup recipe that screams cool weather. I served it last night with Mexican Cornbread. Yummy.

Easy Peasy Low-Fat Potato Soup

1 bag Ore-Ida hash brown potatoes (the small cubed ones)
4 cans fat-free, low-sodium chicken or vegetable broth

Simmer potatoes and broth for 20 minutes.


1 package Pioneer fat-free country white gravy
1/2 cup water

In a bowl, blend gravy mix and water together. Add gravy mixture to potatoes. Let simmer 20 minutes.

Variations: Loaded Potato Soup: add green onions, shredded fat-free cheese, bacon or fat-free sour cream.

Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

%d bloggers like this: