Sunday, November 22, 2009

Baked Potato Soup

2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion. Yield: 2 servings.

Recipe shared by: Adrienne Lasky, Plano TX

Recipe Source: too frazzled to remember

Saturday, November 21, 2009

Fish Fillets with Pineapple Mango Salsa

Prep: 5 minutes
Cook: 10 minutes
Makes 4 servings

1 tbsp. olive oil
4 fish fillets (cod, tilapia, or salmon)
1 16-oz. jar of Pace Pineapple Mango Chipotle Salsa (or homemade)
4 cups hot cooked white or brown rice

Heat oil in a 12-inch skillet over medium-high heat. Add fish and cook for 5 minutes or until well browned on the bottom. Turn fish over. Pour salsa over fish.Reduce heat to low. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Serve fish and sauce over rice.

Recipe shared by: Adrienne Lasky, Plano, TX
Recipe Source: Pace Foods