Skinny Broccoli Cheddar Soup


I love broccili cheddar soup but I always try to refrain from ordering it when I’m out because we all know how calorie-packed it can be. But.. everyone knows that cheese makes everything taste better, right?! Don’t worry because I came up with a “skinny” or guilt-free version of broccoli cheddar soup that is actually good for you! Always remember that you can always eat the foods you love because there is always a way to make it healthier. This soup really hit the spot ¬†on this cold chilly night and I know it will for you too!

1 Tbsp olive oil
1 medium white onion; chopped
1 tsp salt
1 tsp pepper
3 cups broccoli; chopped
3 cups cauliflower; chopped
1 carrot; shredded
2 cups 2% milk
1 tsp dijon mustard
2 cups shredded reduced fat sharp cheddar cheese
1 Tbsp corn starch
2 cups chicken broth

1. In a large pot on medium heat, add olive oil, chopped onion, and season with salt and pepper. Cook for 5 minutes until browned. Add in broccoli, cauliflower, shredded carrot and milk. Let sit for 7-10 minutes or until broccoli and cauliflower is soft.

2. With an immersion blender, blend soup until creamy. Stir in mustard, cheese, corn starch (for thickening), and chicken broth. Blend once more with the blender and then simmer soup for 25 minutes. Top with more shredded cheese and enjoy!

***I highly recommend getting an immersion blender. I absolutely love mine and it is so convenient and easy to use when cooking. You can find them almost anywhere such as Macy’s, Target, and Bed, Bath, and Beyond.

Ham & Cheddar Cheese Scones


Yield: 16

3 cups flour
1/2 cup butter; room temperature and sliced
1/2 cup heavy whipping cream
1 egg
1 1/2 cup thick smoked ham or canadian ham; chopped
1 1/2 cup cheddar cheese
1 shallot; chopped
1 Tbsp baking powder
1 1/2 tsp salt
1 tsp garlic powder
1 tsp black pepper

1. Preheat oven to 425 degrees F. In a large bowl, mix the flour, salt, and baking powder. With a fork or pastry knife, cut in butter. Add in egg, chopped ham, cheese, chopped shallot, salt, pepper, garlic powder, and heavy cream. Mix with your hands until combined and until mixture has a dough consistency.

2. Line 2 baking sheets with parchment paper and divide dough into 2 balls. Press each dough ball on each cookie sheet and with your hands press dough 8 inches in diameter. It will look very similar to a pizza crust. Repeat with other crust and bake for 20-25 minutes.

3. Once baked, let cool for 15 minutes and then with a sharp knife cut each baked scone into 8 slices. Let cool for 5 more minutes and then enjoy!

*I like to make my scones mini so Instead of placing 2 large scones on baking sheet, I like to make 4 smaller scones so when you cut them the slices will be smaller! You also won’t feel as guilty for eating an entire big one!