Creamy Asparagus Soup
1 tablespoon oil
1 large onion, chopped
1 1/2 pounds fresh asparagus spears, trimmed, chopped
2 1/2 cups fat-free reduced-sodium chicken broth
1 tub (10 oz.) Philadelphia Savory Garlic Cooking Creme®
Heat oil in large saucepan on medium heat. Add onions; cook 5 minutes, stirring occasionally. Add asparagus and broth; stir. Bring to boil; cover. Simmer on medium-low heat 15 minutes or until vegetables are very tender.
Blend asparagus mixture, in batches, in blender until smooth return to saucepan. Whisk in cooking creme; cook and stir on medium heat 2 to 3 minutes or until heated through. 6 servings, 1 cup each.
Chicken Supreme
1 3/4 cups stuffing mix
1/4 cup Parmesan cheese
3 tablespoons margarine, melted
1/4 cup buttermilk
4 chicken breasts
Place stuffing in large plastic bag, crush with a rolling pin, add Parmesan cheese to bag. Shake well. Place melted margarine and buttermilk in a medium bowl. Mix well.
Dip chicken breasts, one at a time, in buttermilk mixture to coat completely.
Put chicken in bag, close bag and shake well. Place on a baking sheet. Bake in a preheated 350º oven for 30 minutes.
Servings: 4.
Happy Cooking!
Grilled Asparagus
1/4 cup Balsamic Vinaigrette Dressing
1 pound fresh asparagus spears, trimmed
1 tablespoon grated Parmesan cheese
Heat grill to medium-high heat. Pour dressing over asparagus in shallow dish; turn to evenly coat asparagus with dressing. Remove asparagus, reserving dressing in dish. Grill asparagus 5 minutes or until crisp-tender, turning and brushing occasionally with reserved dressing. Serve topped with cheese. 4 servings
P.S. Thicker spears are best for roasting or grilling. The bigger the spears, the longer they take to cook and the more grilled or roasted flavor they will have.
Lemon Poppy Seed Bread
1 package (18-1/4 oz.) white cake mix
1 package (3.4 oz.) instant lemon pudding mix
4 eggs
1/2 cup vegetable oil
4 teaspoons poppy seeds
In a mixing bowl, combine the mixes, eggs, water and oil; beat until well mixed. Fold in poppy seeds.
Pour into two greased 9 x 5 inch loaf pans. Bake at 350º for 35-40 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. Yield 2 loaves.
