HG Potato soup and Gumbo

HG's Yumbo Gumbo PER SERVING (1/5th of recipe, about 1 cup): 133 calories, 1.25g fat, 710mg sodium, 14g carbs, 2.5g fiber, 7g sugars, 17g protein -- PointsPlus® value 3* This soup is packed with shellfish and tons of tasty items -- but no rice. Trust us, you won't miss it for a SECOND... Ingredients: One 14.5-oz. can stewed tomatoes (not drained) 8 oz. peeled and deveined raw medium shrimp with tails removed 8 oz. white crab meat (about two 6-oz. cans drained) 1 cup Spicy Hot V8 vegetable juice 1 cup frozen cut okra 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1/2 cup chopped onion 1 tbsp. cornstarch 2 tsp. Cajun seasoning, or more to taste 1 tsp. Frank's RedHot Original Cayenne Pepper Sauce, or more to taste black pepper, to taste Directions: Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender. Add tomatoes, V8 juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and Frank's RedHot. Stir and bring mixture to a boil. Reduce heat to low. Cover and let simmer for 10 minutes. Add shrimp, and continue to simmer until shrimp are cooked through, about 3 - 4 minutes. Add crab meat and 3/4 cup water. Raise heat to medium, and return to a boil. Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank's RedHot. Enjoy! MAKES 5 SERVINGS HG Alternative! For a more traditional gumbo, add 3/4 cup cooked brown rice to the pot just before you cover it during the last step. Each serving will then have 165 calories, 1.5g fat, 710mg sodium, 21g carbs, 3g fiber, 7g sugars, and 17.5g protein (PointsPlus® value 4*).

Fully Loaded Baked Potato Soup PER SERVING (1/5th of recipe, about 1 cup with toppings): 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber, 2.5g sugars, 7.5g protein -- PointsPlus® value 3* Imagine taking a loaded baked potato and turning it into a bowl of creamy, thick soup. Here it is! Ingredients: For Soup3 cups fat-free chicken broth 1 cup plain light soymilk 1 large potato (about 14.5 oz.) 1/4 cup all-purpose flour 2 tbsp. chopped onion 2 tbsp. shredded fat-free cheddar cheese 2 tbsp. fat-free sour cream 1 tbsp. real bacon bits (like the kinds by Oscar Mayer and Hormel) 3/4 tsp. garlic powder 3/4 tsp. onion powder 1/2 tsp. minced garlic 1/4 tsp. salt 1/8 tsp. black pepper For Topping5 tsp. shredded fat-free cheddar cheese 5 tsp. fat-free sour cream 5 tsp. diced scallions 2 1/2 tsp. real bacon bits Directions: Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside. Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved. Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes. Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 tsp. each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 tsp. bacon bits. Enjoy! MAKES 5 SERVINGS HG Tip! Feel free to load up your baked potato soup with even more potato toppings like salsa, chopped tomato, and spinach. Yum!