SLOW COOKER FRENCH ONION SOUP
PREP TIME 15 MIN. – COOK TIME 8 HOURS READY IN 8 HOURS 15 MIN. – SERVINGS 6
VEGGIE SHEPHERD’S PIE
PREP TIME 5 MIN. – COOK TIME 35 MIN. READY IN 40 MIN. – SERVINGS 6 1½ lbs russet potatoes, peeled and quartered 3 tbsp olive oil, divided 1 cup chopped onion 1 (15 oz) can cooked lentils, drained 1 (16 oz) bag frozen mixed vegetables (carrots, corn, and peas), thawed ½ tsp dried thyme 2 tbsp all-purpose flour 1½ cups low-sodium vegetable broth ½ cup reduced-fat milk ¼ cup grated Monterey Jack cheese
STEP 1 In a large pot, combine the potatoes and enough water to cover by an inch. Season with salt and heat to a boil on high. Reduce heat and simmer 15 min., until tender. Drain. STEP 2 Meanwhile, in a 12-inch skillet, heat 1 tbsp oil on medium-high and add the onions. Cook 5–6 min., until golden, stirring occasionally. Stir in the lentils, mixed vegetables, and thyme. Cook 2 min., until mixed vegetables warm. STEP 3 Sprinkle with the flour and cook 1 min., stirring often. Stir in the vegetable broth, scraping up any browned bits. Heat to a boil on high and cook 2–3 min., until gravy is thickened. Remove from heat. Season with salt and pepper to taste. STEP 4 Preheat broiler. When potatoes are drained, return to the pot. To pot, add remaining 2 tbsp oil and milk. Using a potato masher, mash potatoes until smooth. Season with salt and pepper. STEP 5 Transfer lentil mixture to a broiler- proof 2-qt baking dish. Spread the mashed potatoes on top. Sprinkle with cheese. Broil 3–5 min., until top is golden.
PER SERVING: 306 CALORIES, 9G FAT, 2G SATURATED FAT, 6MG CHOLESTEROL, 204MG SODIUM, 47G CARBOHYDRATE, 10G FIBER, 7G SUGAR, 12G PROTEIN
3 tbsp butter, cubed 3 lbs yellow onions, thinly sliced 1 (32 oz) container low-sodium beef broth 1 cup water 2 bay leaves
2 tsp fresh thyme leaves 1 clove garlic, thinly sliced 12 slices whole wheat French bread ¾ cup shredded reduced-fat Swiss cheese
STEP 1 Add the butter and onions to a 6- to 7-qt slow cooker bowl. Season with salt. Cover and cook on low 4 hours, until onions are caramelized. STEP 2 To slow cooker bowl, add the broth, water, bay leaves, thyme, and garlic. Cook on high 4 hours. STEP 3 Ten minutes before serving, preheat broiler. Place the bread slices on a foil- lined baking sheet. Divide the cheese among bread slices. Broil 2–3 min., until cheese is melted and bread is toasted. STEP 4 Discard bay leaves from soup. Season with salt and pepper to taste. Serve the soup with cheese toasts.
PER SERVING: 271 CALORIES, 10G FAT, 6G SATURATED FAT, 29MG CHOLESTEROL, 315MG SODIUM, 37G CARBOHYDRATE, 5G FIBER, 10G SUGAR, 10G PROTEIN
Clean. Delicious. Satisfying.
11-16g PROTEIN
0-3g SUGAR
0-3g SUGAR
11-16g PROTEIN
Clean. Delicious. Satisfying.
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