RECIPES OF THE MONTH

MAY, 2008

ONE POTATO, TWO POTATOES, THREE POTATOES and MORE……… potatoes are NOT ALL BAD. Bake, Boil, Mash and Roast them. Eat them in moderation.

Asparagus & Cheese Potato Soup

1 large onion, chopped 4 t olive oil

3T all-purpose flour 1 ½ c asparagus or broccoli pieces

2c Low fat Milk 1-14oz can low sodium chicken broth

1 1/2c red potatoes cubes 1 1/2c Yukon gold potatoes

1/4 t salt 1/8t cayenne pepper

3/4c shredded sharp cheddar cheese (3 ounces)

1/3c reduced-fat sour cream Crushed red pepper (optional)

In a large saucepan cook onion in hot oil until tender. Sprinkle flour over onion and stir to coat. Add the asparagus, milk, broth, potatoes, salt and cayenne pepper. Cook and stir until thickened and bubbly; reduce heat. Simmer, covered, for 10-12 minutes or until vegetables are just tender, stirring occasionally. Add cheese and sour cream; stir until cheese melts. If desired, garnish with crushed red pepper. Makes 6 serving (7 cups)

Calories: 228, Carbs: 25g, Proteins: 10g, Fiber: 3g, Total Fat: 10g

MASH Notes

It began with garlic. Now you'll find mashed potatoes dressed up to suit every taste and occasion. Start with a batch of creamy mashed spuds and add any of the following flavorings. For an elegant presentation serve the potatoes in oversize martini glasses, large-bowl wineglasses or footed dessert dishes.

• Chopped fresh rosemary, oregano or other herbs
• Steamed broccoli
• Cooked peas and carrots
• Wasabi paste w/lime juice
• Crisp bacon and green onion slices
• Low-fat cheese or cheese spread
• Grilled or sautéed onions, peppers, mushrooms or other veggies
• Chopped habaneros, serranos or other chile peppers
• Pumpkin seeds
• Chopped kale or other greens