Kid-Friendly
Chunky Potato Soup
Spinach Salad with Pecans, Clementines, and Feta
Ingredients
- 5 slices bacon
- 1 cup chopped onion
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 (32-oz) cartons low-sodium chicken broth
- 5 lb russet potatoes, peeled and cut into 1-inch cubes
- 1 cup milk
- 1 (8-oz) block reduced-fat Cheddar cheese, shredded
- 1 (8-oz) carton reduced-fat sour cream
- 3 green onions, chopped
Instructions
- Cook bacon in a large Dutch oven over medium-high heat 6 to 8 minutes or until crisp; drain, reserving drippings in pot. Crumble bacon.
- Cook onion and garlic in hot drippings in pot over medium heat 8 minutes or until tender, stirring. Add flour; cook, stirring, 2 minutes. Gradually stir in broth.
- Add potatoes; bring to a boil, reduce heat, and simmer 10 to 15 minutes or until potatoes are tender. Using a potato masher, mash potatoes to desired consistency.
- Stir in milk, cheese, sour cream, and desired amounts of salt and pepper; cook 5 to 7 minutes or until thoroughly heated. Serve sprinkled with bacon and onions.
Side Dish Ingredients
- ¾ cup chopped pecans
- 1 (10-oz) pkg baby spinach
- ½ red onion, thinly sliced
- 5 clementines, peeled and sectioned
- 3 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- ½ cup crumbled feta cheese
Side Dish Instructions
- Toast nuts in a large dry skillet over medium-high heat 4 to 6 minutes or until golden and fragrant.
- Toss together spinach, onion, oranges, oil, and vinegar in a large bowl. Serve sprinkled with nuts and cheese.
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
