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January 2003

This seems to be the time of year when we make decisions regarding health issues – diet, exercise, and lifestyle. Here’s a motivator – The Journal of the American Medical Association just informed us that 2 out of 3 Americans are now overweight and 1 out of 3 is obese. TMI (too much information)! The suggested solutions are the same – eat less and move more.

It is also the time of year when we seem to crave the “comfort foods”. While this might seem to be contradictory to the above mentioned “eat less”, comfort doesn’t have to mean high fat, high calorie foods. 

Our recipe this month is a delicious potato soup. It definitely fits into the comfort food category. Not only is this soup low calorie and low fat, it has the added convenience of being cooked in a crock-pot. If you don’t have time in the morning to put the mixture together, do it the night before and refrigerate it. 

Serve this wonderful soup as an entrée with Garlic Rosemary Flatbread and a vegetable salad for a healthy, satisfying meal.

             

For Your Information: Read Those Labels When you read labels, it is very important to look at the serving size. The nutrients listed on a canned soup label, for instance, are based on a 1/2 cup serving (condensed). That means that each can of soup should give you 2.5 to 2.75 servings!

In 4-quart crockpot, combine potatoes, onion, and bacon. In large mixing bowl, cream together cream cheeses. Stir in broth, cream of chicken soup, and pepper. Add soup mixture to crockpot; stir to blend. Cover; cook on low heat for 10 hours. If you like, mash the potatoes slightly for thicker soup.