Both are delicious- especially the pull aparts. Those aren't new, we make them regularly because Spence LOVES them. Both are from my friend Sara over at My Sisters' Cucina
Chicken Cream Cheese Soup
1 lb chicken breast
1 onion diced
1-2 Tbsp butter
2 handfuls baby carrots cut up
4-5 potatoes, peeled and diced
1 cup milk
1/4 cup flour
8 oz pkg. reduced fat cream cheese
Put chicken in pot and cover with water. Boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred. Saute onion with butter. put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover veggies. Add bouillon cubes for flavor. Bring to a boil and simmer until veggies are tender. Mix flour with milk and add to soup. Soften cream cheese in microwave and add to pieces. Stir off and on until cheese is melted. Add chicken. Salt and pepper to taste.
Pull Apart Parmesan Breadsticks
1 pkg Pillsbury refrigerated breadsticks
1/2 cup grated parmesan cheese
1 tsp italian seasoning
dash garlic salt
Olive oil
Combine
parm cheese, italian seasoning and garlic in a small bowl. Separate
breadsticks into strips and put two strips together (one on top of the
other). Cut into 1 inch pieces. Roll each in parmesan mixture and place
in greased muffin tins (about 5 pieces in each one). Brush top with
olive oil and sprinkle parmesan cheese mixture on top. Bake at 375 for
10-15 minutes. Makes about 7 or eight.
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