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DINE IN: Baked Buffalo Chicken Taquitos

It’s been a long time.

A really long time.

And I couldn’t resist any longer.

I had to have something buffalo chicken and I had to have it now! No. I had to have it yesterday, I wanted it that badly.

Buffalo chicken is one of my all-time favorite things. I’ve made wings, chili, lasagna, empanadas, dips, casseroles and now, taquitos.

Taquitos are so much fun for a snack or for a meal. You could serve these as an appetizer or use them for a party or tailgate. This version is baked, not fried, so they’re a little healthier than a traditionally fried taquito.

Baked Buffalo Chicken Taquitos
Makes 8

4 oz cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey Jack Cheese
1/8 cup blue cheese crumbles
1 cup diced or shredded chicken breast, cooked
8 (8-inch) flour tortillas
coarse Kosher salt

Preheat the oven to 350°F.

In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey Jack Cheese, blue cheese crumbles and chicken; mix well.

Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.

Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 141, Fat: 16 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 64 mg, Carbohydrates: 2 g, Protein: 15 g, Sodium: 388 mg.

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Dine In: Egg Roulade

I don’t know about you, but I’ve pretty much had my fill of rich foods, creamy dips, cheesy appetizers and food laden with calories and fat this holiday season. I’m ready for some simple fare that’s filling and delicious, without breaking the belt!

This recipe for egg roulade, like a big, rolled up omelet, fits the bill perfectly. I tried it not too long ago for a brunch and knew I wanted to make it again for a simple Friday supper. Serve it with a salad and a glass of sauvignon blanc.

You can swap out the filling ingredients in this dish; just be sure to keep your choices light. If you don’t have prosciutto on hand, use thinly sliced ham.

My kids LOVED this, and it easily serves a crowd.

Egg Roulade Stuffed with Prosciutto, Spinach and Roasted Red Peppers
Serves 8

5 Tbs unsalted butter, plus extra
6 Tbs all purpose flour, plus extra
1 1/4 cups whole milk, warmed
4 large egg yolks, room temperature
1/2 tsp kosher salt
1/4 tsp ground black pepper
6 large egg whites, room temperature
pinch of cream of tartar
2 Tbs olive oil
10 oz baby spinach
1 tsp garlic, minced
8 oz fontina or Gruyere cheese, coarsely grated (about 2 cups)
3 oz prosciutto, thinly sliced
3/4 cup roasted red peppers, cut into thin strips

Heat oven to 350° F. Use a bit of butter to lightly coat a 15 x 10-inch rimmed baking sheet. Line the baking sheet with kitchen parchment paper, leaving about an inch hanging over each of the pan’s shorter sides. Lightly butter the parchment. Sprinkle the parchment paper with a bit of flour, then tilt the pan and tap gently to spread the flour. Discard any excess.

In a small saucepan over medium heat, melt the 5 tablespoons of butter. Add the 6 tablespoons of flour and cook, stirring frequently, for 3 minutes. Add the milk in a stream while whisking, and bring the mixture to a boil, whisking the entire time. Turn down to a simmer and cook for 5 minutes. Transfer the mixture to a large bowl and whisk in the egg yolks one at a time. Stir in the salt and pepper.

In a separate large bowl, use an electric mixer to beat the egg whites with the cream of tartar and a pinch of salt until they form soft peaks. Stir a quarter of the whites into the yolk mixture, then fold in the rest, gently but thoroughly. Pour the batter into the prepared sheet pan and carefully smooth with a metal spatula.

Bake on the oven’s middle shelf, rotating the pan after 7 minutes. Bake for another 7 to 8 minutes, or until golden and firm to the touch. Set the pan on a rack to cool slightly. Increase the oven to 375° F.

While the roulade is baking, in a large skillet over high heat, heat the oil. Add half of the spinach and cook, stirring occasionally, until it starts to wilt. Add the remaining spinach and cook until all the spinach has wilted. Add the garlic and cook, stirring frequently, for 1 minute. Transfer the mixture to a colander to drain, pressing lightly on the spinach to drain any excess liquid. Season with salt and pepper.

Use a bit of butter to lightly coat one side of a sheet of kitchen parchment paper that’s cut to the same size as the egg sponge. Place the parchment, buttered-side down, onto the top of the sponge. Cover with a damp kitchen towel, then carefully invert the sponge onto a work surface. Peel off the parchment from the top of the sponge.

Sprinkle the cheese evenly over the sponge, leaving a 1/2-inch border on all sides. Top the cheese with the prosciutto in an even layer, followed by the spinach. Arrange the red pepper strips in one line down the center (starting and ending at the short sides).

Starting with one of the longer sides, use the towel to help roll up the sponge, enclosing the filling in jelly roll-fashion. Carefully pick up the roulade and place it seam-side down on the baking sheet. Bake it in the middle of the oven until the cheese has melted, about 8 to 10 minutes. Use a serrated knife to cut crosswise into 1/2-inch thick slices.

Nutritional Information: Calories Per Serving: 340, Calories from Fat: 230, Fat: 26 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 160 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 3 g, Protein: 17 g, Sodium: 770 mg.

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Dine In: Slow Cooker Chicken Marsala

‘Twas the night after Christmas when all through the house, not a creature was stirring, especially not Mom or Dad!

(Who were worn OUT from holiday celebrations!)

The day after Christmas SCREAMS for a slow-cooker dish that requires little effort or prior planning. This chicken marsala is just what Santa delivered.

It’s rich, decadent and befitting of the holiday season, but it pays homage to the inevitable exhaustion that seeps into your bones about 3PM on Christmas Day.

It calls for marsala wine, which would make it genuine, but hey, let’s be real: Use whatever leftover white wine you have from Christmas dinner. It still works.

This easy dish is a true present for the holiday season.

If you still have family and friends visiting, enjoy their presence with this present.

Slow Cooker Chicken Marsala
Serves 6

1 Tbs olive oil
2 Tbs shallots, chopped
2 garlic cloves, chopped
2 Tbs all purpose flour
1/2 tsp salt
1/4 tsp black pepper
6 boneless, skinless chicken breasts (about 5 oz each)
8 oz baby bella mushrooms, sliced
3/4 cup marsala wine
2 tsp cornstarch
2 tsp chopped parsley, for garnish (optional)

Coat slow cooker insert with nonstick cooking spray. Combine the olive oil, shallots and garlic in bottom of slow cooker.

In a shallow dish, stir together the flour, salt and black pepper. Pound the chicken to an even thickness, coat it with the flour mixture and add to the slow cooker. Scatter mushrooms over chicken and add the marsala.

Cover and cook on low heat setting for 4 hours or until the chicken is tender. To thicken the sauce, turn the slow cooker up to high heat setting. Combine the cornstarch with 2 teaspoons water and stir it into the chicken mixture. Cover and cook until the sauce has thickened 10 to 25 minutes. Stir in parsley. Season to taste with salt and pepper; serve.

Nutritional Information: Calories Per Serving: 235, Fat: 5 g, Carbohydrates: 9 g, Fiber: 0 g, Protein: 29 g.

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Dine In: Cranberry Brie Puffs

Are you throwing a holiday party this year? I am.

It doesn’t matter whether you’re hosting a gathering for family or a fete for friends. It’s a good idea to have some delicious and distinctive treats on hand for this holiday season.

One of the most distinctive holiday flavors, in my mind, is the cranberry. It’s even lusciously red like Christmas!

Cranberries are most readily available during the holidays. This recipe calls for fresh, but you can buy flash-frozen, too. The tartness of the cranberries is offset by the mild and milky flavor of the brie cheese.

These bite-sized morsels are great to pass at a party or snack on Christmas afternoon, after opening presents. I don’t know about you, but I love the idea of a Christmas afternoon full of appetizers, love and laughter.

Make sure the brie is COLD for this recipe to be successful!

Cranberry Brie Puffs

For the cranberry filling:
1 cup fresh cranberries
3 Tbs orange juice
2 Tbs water
1 Tbs honey
1/4 tsp ground cinnamon
1/8 tsp kosher salt

For the puff pastry bites:
2 (10 x 10-inch) sheets puff pastry, thawed in the refrigerator overnight
1 large egg, beaten
4 oz brie cheese, cold

Prepare the cranberry sauce by combining the cranberries, orange juice, water, honey, cinnamon and salt in a small saucepan. Bring to a simmer over medium heat, and cook for 10 minutes until the cranberries break down and thicken. Let cool.

Unfold the thawed puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 10 1/2-inch square. With a 1 1/2-inch round cookie or biscuit cutter, cut circles out of the pastry (24 rounds total).

Beat the egg in a small bowl, and then lightly brush each pastry. Top 12 of the pastry rounds with 1/4 teaspoon cranberry sauce and 1 small piece brie cheese, rind included.

Carefully place the remaining pastry rounds on top of the brie and cranberry, brushed egg-side down. Pinch the ends closed, and then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. Repeat with second pastry sheet.

Place a rack in the upper third section of the oven and preheat oven to 375° F. Line a baking sheet with parchment paper. Place pastries on the prepared sheet and brush lightly with egg. Bake for 12 to 16 minutes, or until puffed and golden-brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.

Nutritional Information: Calories Per Serving: 69, Calories from Fat: 42, Fat: 5 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 6 mg, Sodium: 50 mg, Potassium: 15 mg, Carbohydrates: 5 g, Sugar: 1 g, Protein: 1 g.

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Dine In: Eggnogg Snickerdoodles

Tonight begins one of my all-time favorite events in the city of Tyler, Texas: Holiday in the Park.

We first moved to Tyler six years ago on Dec. 22, but before we moved, we made many weekend trips up from southeast Texas to buy a house, bring some loads of household goods to the new house and get as settled in Tyler as we could before the actual moving date (because let’s face it, moving three days before Christmas is insane.)

On one of those early trips (it might actually have been the same weekend we bought our house), we visited Tyler’s annual Holiday in the Park.

Holiday in the Park, located at Bergfeld Park in the heart of the city, features a craft show, Kids Zone and food. However, it most importantly features the snow hill and the snow field!

No matter what the temperature, my boys LOVE this event. They get in line over and over and over for the snow hill, riding inflatable tubes down ribbons of ice. They love the snow field even more, where they can spend several minutes engaged in all-out snowball warfare until they have to let some other kids (big and small) have a turn.

It’s seriously one of the most fun festivals I’ve ever been to and safe to say that it’s their favorite, too.

Tonight, before we hit the “slopes” tomorrow morning, we’ll enjoy these holiday eggnog cookies. Curt, my older son, LOVES eggnog, but no one else in the family is a huge fan unless it’s in these cookies. He can sip the leftover eggnog while he munches on these!

Eggnog Snickerdoodles

1 cup butter, softened
2 1/3 cups sugar, divided
1 egg
1 tsp vanilla or rum extract
1 cup eggnog
4 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
1/2 tsp ground nutmeg

Preheat oven to 350° F. In a large bowl, cream together the butter and 2 cups of sugar until light and fluffy. Beat in the egg and vanilla.

In a large bowl, sift together the flour, cream of tartar, baking soda and salt. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.

Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl. Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture.

Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.

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Dine In: Sweet and Spicy Chicken Bacon Wraps

Sweet and Spicy Chicken Bacon Wraps

It’s party season!

Friday nights are full of festivities these days, and nights in with jammies have transformed into the holiday social scene of nights out, fabulous friends and delicious food.

Finger foods are so much fun for holiday parties and outings, but I tend to like something more substantial than cheese trays and crackers.

These chicken bites are the perfect party food. If the party is at your house, you can make them ahead, bake them at the last minute and serve them sizzling. If the party is at someone else’s house, you can still make them ahead and they transport perfectly. I’ve even frozen these and baked them right before I needed them.

The appeal of this recipe, to me, is the duality of the flavors. I love the sweet and spicy mixed together.

So, if you have a party on the horizon, consider these delicious morsels.

One recipe serves about 15, so I usually double it. Guests can’t eat just one!

Sweet and Spicy Chicken Bacon Wraps
Serves 15

1 1/4 lb boneless, skinless chicken breasts (cleaned, trimmed and cut into 1-inch cubes)
1 1/2 lb bacon
2/3 cup dark brown sugar
2 Tbs chili powder
1/2 tsp cumin

Preheat oven to 350° F. In a large mixing bowl, combine 2/3 cup dark brown sugar, 2 tablespoons chili powder and 1/2 teaspoon cumin. Mix well.

If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a toothpick.

Cover and refrigerate for about 1 hour.

Prepare baking sheet with aluminum foil and a rack, and spray with nonstick cooking spray.

Roll the chicken pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.

Bake until golden-brown, about 35 minutes. Cover with foil on a heavy dish to keep warm until served.

Nutritional Information: Calories Per Serving: 321, Calories from Fat: 197, Fat: 22 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 84 mg, Sodium: 1091 mg, Potassium: 369 mg, Carbohydrates: 1 g, Protein: 28 g.

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Dine In: Slow Cooker Bacon Cheese Quiche

I decided a few years ago that I wasn’t going to cook the day after Thanksgiving.

I mean, I spend all that time Thanksgiving Day slaving in the kitchen, and the meal takes longer to clean up than it does to be devoured.

Don’t get me wrong; I love Thanksgiving. I love cooking. I love being with family and friends, and I’m so thankful for everything I have. However, I’m still tired from the effort.

I’m not one of those people who shops the day after Thanksgiving. In fact, I always have to work that day, so it’s either eat leftovers Friday night or prepare something fun for a Friday night, post-feast bliss.

This slow cooker quiche is the perfect solution for dinner after a long day of shopping or working. It’s also good reheated (briefly) for breakfast on Saturday morning.

Slow Cooker Bacon Cheese Quiche

Tbs butter
10 eggs
1 cup heavy cream
8 oz shredded sharp cheddar cheese
1/2 tsp black pepper
2 Tbs hot sauce
10 pieces bacon
2 cups fresh baby spinach
1 cup onions, chopped

Grease the slow cooker with the butter. Turn the slow cooker on low setting, and leave the remaining butter in the bottom. It will melt while you are preparing the other ingredients.

Cook the bacon.

Cut the stems off of the spinach, and tear the spinach into about 1/2-inch pieces.

Beat the eggs in a large bowl. Whisk in the cream, cheese, pepper, hot sauce, spinach and onions.

Pour the mixture into the slow cooker.

Tear the bacon into approximately 1/2-inch pieces and top the mixture with bacon.

Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 2 1/2 hours. The quiche is ready to eat when it is firm to the touch.

Nutritional Information: Calories Per Serving: 543, Calories from Fat: 399, Fat: 44 g, Trans Fat: 0 g (21 g Saturated Fat), Cholesterol: 385 mg, Sodium: 1239 mg, Potassium: 423 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 31 g.

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DINE IN: Artichoke Bruschetta

ArtichokeWhile I think most people perceive that I have a non-stop social life and am often on the go, nothing could be further from the truth. While I love my friends and am involved in a lot of community efforts, deep down I’m a homebody at heart.

When you find me on a Friday night, I’d much rather be tucked into my couch with my boys or on the back porch with a friend than out at a restaurant or club.

I’m worn out by the end of the week!

However, cooking relaxes me, and while I sometimes don’t want to go all-out for a full meal, I do like to make something special to let Friday night feel luxurious.

My boys weren’t home one Friday night recently, so I decided to treat myself to something they are not a huge fan of: artichokes.

I love them.

Roasted, fresh or jarred, packed in water (or olive oil for a decadent treat), artichokes add great flavor and texture to a dish.

You can make this bruschetta with the artichoke mixture as a topping, or bake it separately and use it as a dip.

Artichoke Bruschetta
Serves 8

2 (8 oz) pkg reduced fat cream cheese, softened
1 loaf French bread, cut into slices
1 cup mayonnaise with olive oil
1/4 cup light sour cream
2 garlic cloves, minced
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 cup parmesan cheese, grated
1 cup parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 tsp garlic salt
1 Tbs parsley

Preheat oven to 350° F. Place the bread on a foil-lined baking sheet, and brush or spray with olive oil.

Bake the bread for 8-10 minutes until crispy and golden; set aside.

In an electric mixer, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley and both types of parmesan cheese.

Scoop a generous amount of the spread onto each piece of bread, and sprinkle with the shredded mozzarella cheese.

Broil in the oven on the high heat setting for 5-7 minutes until cheese is bubbly and slightly browned on top. Watch closely to avoid burning.

This can also be made into a dip and baked at 350° F for 15-20 minutes until bubbly.

Nutritional Information: Calories Per Serving: 674, Calories from Fat: 364, Fat: 40 g, Trans Fat: 0 g (20 g Saturated Fat), Cholesterol: 104 mg, Sodium: 1758 mg, Potassium: 107 mg, Carbohydrates: 46 g, Fiber: 2 g, Sugar: 6 g, Protein: 35 g.

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DINE IN: Spicy Spinach Quesadillas

Spicy Spinach QuesadillasIf you asked me when I was five or six years old what my favorite vegetable was, I’d tell you honestly: spinach.

The person who asked, usually a teacher or the cashier in the local grocery store, would reiterate, “Spinach? Really?”

Yep, spinach.

The super green super food has been a favorite for about as long as I can remember. I love it raw; I also love it cooked, and it’s SO good for you.

My kids haven’t been as enthusiastic, I must admit, but when you add cheese and bacon, everything tastes better. Everything tastes better in a quesadilla, too. I love these because they’re quick and easy to make on a Friday night when you’re worn out from the week, but they still pack a nutritional punch and a ton of great flavor.

I’ve swapped out the pepper jack cheese with cheddar before, but I really like the spicy kick the pepper jack provides. I think it melts nicer, too. I almost always leave off the chicken, but you can use it to bulk up the meal. You could also add grilled shrimp instead of chicken.

Spicy Spinach Quesadillas
Serves 4

6 oz baby spinach
pinch of kosher salt
8 small or 4 large tortillas
8 oz pepper jack cheese, grated
1/2 cup bacon, cooked and crumbled
fresh spicy salsa or pico de gallo
diced or shredded cooked chicken, optional

Heat 1/4 cup water in a large skillet over medium heat. Add spinach, sprinkle with salt and cover. Cook for approximately 5 minutes until spinach is wilted, stirring occasionally.

Drain spinach in a colander, rinse with cold water and squeeze out excess water. Set aside.

Rinse and dry the same skillet. Spray the skillet with cooking spray, and heat over medium-high heat.

Place 1-2 tortillas (as many as will fit in an even layer) in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.

When cheese is mostly melted, sprinkle crumbled bacon onto cheese. Scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Optionally add chicken to half the tortilla, too. Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.

Nutritional Information: Calories Per Serving: 389, Calories from Fat: 214, Fat: 24 g, Trans Fat: 0 g (14 g Saturated Fat), Cholesterol: 71 mg, Sodium: 658 mg, Potassium: 380 mg, Carbohydrates: 23 g, Fiber: 4 g, Sugar: 1 g, Protein: 22 g.

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Dine In: Stuffed Pepper Soup

A few years ago, I bought an iron chiminea.

Chimineas, by design, are made of a hard, baked clay to keep the heat in but without being scorching to the touch.

I, however, got a black, cast-iron chiminea, and once I finally wrangled it from the car to the backyard (a feat that left me sore for days, thank you very much), it earned a place of honor on the patio (where it hasn’t moved in two years.) It gets fiercely hot, and the fire that blazes from the belly of the black beast is intense.

My very favorite thing to do on Friday nights all fall and winter (and a large portion of the spring) is to sit on the back patio with the fire blazing. I’ve finally mastered the art of the chiminea fire (and cursed myself for never having been a Girl Scout); the secret is the pyramid shape of the logs. The other secret is having VERY dry logs, which my dog makes difficult because he likes to drag the wood from the wood pile out into the backyard. The other secret, which I read somewhere online and finally tried this year, is the humble dryer lint fire starter. Don’t laugh; it works. Collect dryer lint and stuff inside an empty toilet paper roll. Once you have enough lint to fill the roll (about two days worth in my house), the fire starter is ready to use. It will ignite almost immediately.

But back to the back porch. I love sitting outside with a good fire and good friends while enjoying a good meal. On chillier nights, soup tastes wonderful while watching the fire. This is a new favorite!

Stuffed Pepper Soup

1 lb lean ground beef
2 Tbs olive oil, divided
salt and freshly ground black pepper
1 small yellow onion, chopped (1 cup)
3/4 cup red bell pepper, chopped (a little over 1/2 of a medium pepper)
3/4 cup green bell pepper, chopped
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5) can beef broth
2 1/2 Tbs fresh parsley, chopped (plus more for garnish)
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked long grain white or brown rice
cheddar or mozzarella cheese, for serving (optional)

In a large pot, heat 1 tablespoon olive oil over medium heat. Once hot, add beef to pot, and season with salt and pepper. Cook until browned, stirring occasionally while breaking up beef. Drain beef and pour onto a plate lined with paper towels; set aside.

Heat remaining 1 tablespoon olive oil in pot then add onions, red bell pepper and green bell pepper. Sauté 3 minutes. Then, add garlic and sauté 30 seconds longer. Pour in diced tomatoes, tomato sauce and beef broth. Add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, and then reduce heat to low. Cover and simmer for about 30 minutes, stirring occasionally.

While soup simmers, prepare rice according to directions listed on package. Once soup is done simmering, stir in desired amount of cooked rice into soup. Serve warm topped with optional cheese and garnish with fresh parsley.

Nutritional Information: Calories Per Serving: 437, Calories from Fat: 123, Fat: 14 g (4 g Saturated Fat), Cholesterol: 51 mg, Sodium: 3742 mg, Potassium: 1675 mg, Carbohydrates: 32 g, Fiber: 3 g, Sugar: 10 g, Protein: 43 g.

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