Hearty Cheesy Grits and A Great Low-fat Creamy Potato Soup

Thought I would start the morning with a breakfast and a lunch recipe.  Hope these offer you some inspiration!  I am really getting used to this super low-fat cooking.  




2 -2 1/4 cups skim milk

1 cup stone ground yellow grits (not instant grits)

1/4 cup reduced fat mozzarella shredded

1/4 cup diced green onion

1/4 cup diced green onion

1/4 cup diced cherry tomatoes

1 tbsp Hormel Real Bacon Pieces 1 tbsp 99% fat-free chicken broth

1 tsp Worcestershire

3/4 tsp salt

1/8 tsp pepper

1/2 tsp garlic powder

chopped green onion tops for garnish

Bring 2 cups milk to a boil in a small sauce pan.  Add grits and cook over med heat stirring often for 10 min.  Cover and remove from heat and let it sit for 10 min.

Cook diced veggies in chicken broth in a small skillet for about 5 min or until tender.  Stir constantly and add a little more broth if needed.  Stir in bacon pieces.

After grits sit for 10 min, add cheese and veggie mixture to grits.


Stir well.  Stir in salt, pepper, Worcestershire, and garlic powder.  Add just a splash of milk to make texture creamy, cover and let sit over a warm burner for 5 min.  Serve hot and garnish with chopped green onion tops.  This recipe makes 4 servings and has only about 1 1/2 grams of fat.  **You can make this a vegetarian meal if you use vegetable broth instead of chicken broth and omit the bacon pieces.



I found a recipe in a cookbook called Trim and Terrific by Holly Clegg.  Looked good as it was, but I made some modifications.  Hers is called Double Potato Bisque, my version is Low-Fat Creamy Potato Soup.



2 cups peeled and cubed sweet potato

2 cups peeled and cubed russet potato

3/4 cup chopped sweet yellow onion

2 cloves very finely chopped garlic

16 oz homemade vegetable broth (see recipe below)

1/2 tsp dried thyme

1/4 tsp cayenne pepper

5 oz evaporated skim milk

5 oz skim milk

1/2 cup reduced fat mozzarella cheese

1 oz Cabot 75% reduced fat sharp cheddar shredded

1/2 tsp lawry’s seasoned salt

salt & pepper

1/3 cup fresh scallions

Combine potatoes, vegetable broth, onions, and garlic in a pot and bring to a boil.  Reduce heat & simmer covered for about 20 min.  Pour mixture into a blender and add cheese, seasoned salt, salt and pepper to taste.  Slowly pour in evaporated milk & skim milk while blender is running.  Return mixture to pot, add thyme and simmer very gently for 20 min.  Check taste and add seasoning as needed. Garnish with scallions and serve hot.  This makes about 4 servings and has only about 2 1/2 grams of fat per serving.



Combine in a large pot: 8 cups water, and any of the following veggies: (I use tough woody ends of asparagus, base of celery, outer rings of onions, etc after using the good parts for recipes) asparagus, celery, carrots, onions. Fill the pot with veggies and cover with the water.  Cover and bring to a boil. Reduce heat and simmer for 3-4 hours or until the liquid is reduced to 3-4 cups.  Use immediately, refrigerate in  sealed container, or cool and freeze in a freezer bag.


Hope you all have a great day!





3 responses

  1. I’ve always been too intimidated to make my own veggie broth, but now I’ll have to try it! Thanks for sharing your recipes- I’m a huge fan of grits and can’t wait to try your recipe! Our farm family owners appreciate the Cabot mention 🙂

    • Hi Jacquelyn. I am not officially obsessed with Cabot cheese! Since I have been cooking so much for my friend on the low-no fat diet, I have fallen in love with it. You will probably see it mentioned here many more times since I love to cook with cheese.
      On the veggie broth, I have started collecting veggie scraps in a covered bowl in my fridge and making a batch whenever it gets full. Hope it works out for you!

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