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Cheesy Cauliflower Soup
4 c. cauliflower, chopped
½ large onion, minced
1 c. carrots, thinly sliced
2 c. water
2 c. low fat milk
1. Place in a slow cooker pot: cauliflower, onion, carrots, water and
milk.
2. Cook on HIGH for 2 ½ -3 hours until the vegetables are tender. Remove
from slow cooker pot and turn the slow cooker to LOW.
3. Pour half the cooked veggies, milk and water into your blender jar.
Use oven mitts and handle carefully! Puree until smooth, return to
the slow cooker pot.
4. Pour the remaining vegetables, milk and water into the blender jar.
Blend well, but do not puree as finely as the first batch. Return to the
slow cooker pot.
5. Stir in the sour cream until blended. Gradually add the cheese,
stirring constantly. As the cheese melts, add in more.
6. Serve hot. Enjoy!
Serves 6-8.
Cheesecake Milkshake
½ c. milk
2 c. vanilla ice cream
1 c. fresh strawberries, stemmed
1. Place all ingredients into a blender and mix until smooth.
2. Add more milk if needed, until the shake is the right thickness.
3. Serve with whipped cream.
Serves 2
14
RECIPES
Ginnys.com
1 t. salt
½ t. pepper
1 c. sour cream
2-3 c. cheddar, shredded
2 -3 oz. low fat cream cheese
whipped cream
800-544-1590
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