Potato Soup

6 baking potatoes
2/3 cup butter
2/3 cup flour
6 cups skim milk
1/2 T salt
1/2 tsp. ground pepper
1/2 cup bacon bits, divided
4 green onions, chopped and divided
10 ounces shredded Cheddar cheese, divided
1 (8 oz.) cont. sour cream

Cube potatoes and boil for 15 -18 minutes, or until soft. Drain and set aside. In a large saucepan, over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 T green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Note: I use rehydrated powdered milk instead of my "good" milk. You can't tell a taste difference either way!

Pan Toasted Veg

A no brainer, but a staple in my house.

I put a very little bit of olive oil in a big frying pan - enough to coat the bottom of the pan.

Slice zucchini or yellow squash or mexican green squash, mushrooms, eggplant OR The BEST is Frozen green beans from Costco.

toss in pan with a few dashes of seasoned salt, pepper and garlic powder.

Cook on Med. Hi until slightly toasted.

Honey Glazed Baby Carrots

For my first post, I thought I would go with a vegetable. My kids eat this up and ask for seconds every time I serve it.

1 pound bag of baby carrots or (18 med. carrots, sliced)
6 T. butter
6 T. brown sugar
3 T. honey

In saucepan, cook carrots until tender. Drain and add remaining ingredients; stir well. Heat on low heat for five minutes to glaze well.

Note: I use a microwave steamer. After I cook the carrots and drain them (about six minutes in my micro), I add the remaining ingredients, cover and put it in the microwave for three minutes on power level three. Then I mix well and serve!