Sometimes you just have to admit that what you are doing just isn't working. You like the idea of it but, in reality, it's not the same.
Like Thursday's "Soup Night."
Soup Night is great, yes. I like finding interesting recipes, especially of the slow-cooker variety, and I really like eating soup. And yes, Mark likes the soup, too.
What he doesn't like is the amount of soup we throw away. I make the batch on Thursday, but we usually eat out one weekend night and I make something the other night. He eats it once -- on Thursday -- and maybe another time over the weekend for lunch. Same goes for me, though I sometimes eat it for lunch on Friday, too.
Five bowls -- tops -- is what we eat. We all know one batch is far more than five bowls (depending on the recipe, of course). We need to eat more...or at least have the opportunity to eat more.
So Soup Night is moving to Tuesday. And kicking off the schedule change is Makeover Hash Brown Soup. Appropriate name, don't you think?
Makeover Hash Brown Soup
2 green onions, chopped
2 teaspoons canola oil
1 (28-ounce) package frozen hash browns, thawed
2 cups milk
1 (10.75-ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
6 turkey bacon strips, diced and cooked
1/2 cup shredded cheddar cheese
In a small skillet, saute onions in oil until tender. In a 5-quart slow cooker, combine the potatoes, milk, soup and onion mixture. Cover and cook on low for 6 to 7 hours or until heated through. Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.
