Manhattan Clam Chowder

On chilly nights the best thing to eat is some warm, filling soup. This Manhattan Clam Chowder is delicious, healthy, quick and easy. 

Manhattan Clam Chowder

1 tbs butter

1 cup onion, chopped

1/2 cup celery, chopped

1/2 cup carrot, chopped

2 cloves garlic, minced

2 (6.5 oz) cans chopped clams

1 1/2 cups water

1 large russet potato, chopped (and peeled, if desired)

1 can (15 oz) can fire-roasted diced tomatoes

1 tsp Italian seasoning

salt and pepper to taste

Heat large pot and melt butter. Add onion, celery, carrot and garlic and sautee until tender. Drain liquid from clams and add water to make 3 cups of clam stock. Add extra water if needed. Add remaining ingredients to cook for 15-20 minutes until potatoes are tender.

Enjoy!

Easy Cheese Bites

I have come across these cheese bites about a 100 times on Pinterest. Today I finally made them.

These simple, delicious cheese bites are made from low-fat string cheese cut into bite size pieces. Begin by heating the oven to 425. I didn't have any gluten free bread crumbs so I toasted a piece of Udi's and ground it in a food processor with some Italian herbs and garlic powder. Cut the cheese into bite size pieces, dip in egg white, then in bread crumbs. Place on a greased baking sheet and cook for 4-5 minutes. Keep an eye on to make sure they do not overcook and ooze all the cheesy goodness out.

Enjoy!