Easy for Entertaining
Chunky Potato Soup
Spinach Salad with Pecans, Clementines, and Feta
Ingredients
- 4 slices bacon, chopped
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 1 (32-oz) carton chicken broth
- 2 lb russet potatoes, peeled and cut into 1-inch pieces
- ½ cup milk
- 1 cup shredded Cheddar cheese
- ½ cup sour cream
Instructions
- Cook bacon in a large pot over medium heat until crisp. Remove bacon, and drain on paper towels, reserving drippings in pot.
- Add onion and garlic to hot drippings; sauté over medium heat 8 minutes or until tender. Add flour, and cook, stirring constantly, 2 minutes. Gradually stir in broth.
- Add potatoes; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender.
- Using a potato masher, mash potatoes to desired consistency. Stir in milk. Add cheese, stirring until melted.
- Remove from heat, and stir in sour cream. Season with salt and pepper to taste. Top with bacon and additional cheese and sour cream.
Side Dish Ingredients
- ½ cup pecan halves
- 3 cups baby spinach
- ½ cup thinly sliced red onion
- 2 clementines, peeled and sectioned
- 2 tsp red wine vinegar
- 2 Tbsp extra virgin olive oil
- ¼ cup crumbled reduced-fat feta cheese
Side Dish Instructions
- Preheat oven to 425°F. Bake nuts in a single layer on an aluminum foil-lined baking sheet 10 minutes or until toasted.
- Place spinach, onion, and clementines in a bowl. Toss with vinegar and oil; season with salt and pepper to taste. Toss with cheese and nuts.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
