Lighter Broccoli Cheddar Soup

Serve up comfort and joy with a lighter version of broccoli cheddar soup.LIGHTER Broccoli Cheddar SoupDisclosure: I am a member of the Cabot Cheese Board and receive free Cabot cheese mentioned in this post. I was not compensated for writing this post. Opinions are my own.

I will survive, has become a familiar holiday mantra! It’s one I personally like because it implies lower expectations.  I know it sounds cynical.. bleak.. and gloomy, but when does anything ever work out exactly as planned? If you’re hoping for it, you’re setting yourself up for disappointment.   My friend and colleague wrote about this in her healthy aperture blog post where she describes how she makes memories during the weekly grind. Regan makes a good point about being flexible with  your expectations.

So taking Regan’s theme of making the most out of ordinary days, I am sharing a recipe that will bring comfort and joy to any day of the week. My lighter broccoli and cheddar soup is  lactose friendly, lighter than the traditional version, and is a source of fiber important for filling you up, not out.  I served it with a salad for an easy ‘Panera’ night in. May your days be merry and bright and your expectations be spot on!

LIGHTER Broccoli Cheddar SoupLighter Broccoli Cheddar Soup

serves 6

by Diane Boyd


  • 1 cup cooked brown rice
  • 2 cups reduced sodium chicken broth
  • 1 cup nonfat Lactaid milk
  • 2 teaspoons extra-virgin olive oil
  • 2 leeks, whites only, chopped
  • 3 garlic cloves, minced
  • 3 cups broccoli florets, coarsely chopped
  • fresh ground pepper, to taste
  • 1 1/4 cups Seriously Sharp Cabot Cheese, grated


1. Add cooked rice and lactaid milk to blender and process until smooth.

2. Heat a large saucepan over medium heat. Add oil to pan and swirl to coat. Add leeks, saute 4 minutes, stirring occasionally. Add garlic; cook additional minute. Add broccoli ; cook 5 minutes, stirring frequently.

3.Add chicken broth; bring to a boil. Reduce heat and simmer 5 minutes or until broccoli is tender. Add rice mixture; simmer 2 minutes. stirring occasionally.

3. Place 2 cups of soup in blender, process until smooth. Return to pan. Add pepper to taste and slowly add cheese, stirring until it melts. Serve immediately or refrigerate and reheat for later.

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Grilled Barbecued Shrimp with Hummus

Grilled barbecued shrimp with Sabra hummus adds varitey and  pizazz to your tailgating menu. Grilled Barbecued Shrimp with Hummus

Disclosure: By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I received coupons for free product used in testing this recipe. I was not compensated for my time.

Smart tailgating? Why not? Let’s  man up and make this year’s football season more nutritious! Here’s an idea: It starts with hummus.  #Twospoons full of hummus a day will fulfill your bean recommendation for the week and  Sabra hummus  is the perfect option for your tailgating menu.  It pairs well with  finger foods like pizza, flatbread, bruschetta, wraps, and deviled eggs.  It’s also a stand alone dip for all your veggies (my favorite way to enjoy Sabra hummus). So I’m expanding on this easy-to-make snack. I  grilled  barbecue shrimp and served them (along with celery and carrot sticks) with  Sabra Roasted Red Pepper Hummus. Talk about a healthy, but oh so delicious appetizer (btw, I could make a meal out of this one!) Grilled Barbecued Shrimp with Hummus

 There are so many delicious varieties of Sabra hummus, you may also want to dip grilled barbecued shrimp into  Sabra Rosemary with Seasalt Hummus or Sabra Roasted Garlic Hummus. Be sure to visit the links at the bottom of this post for more ways to use  Sabra Hummus in your game day grub!

What flavor of Sabra hummus do you like to dip into?Healthier Tailgating with Grilled Barbecued Shrimp with Hummus

Grilled Barbecue Shrimp with Hummus

by Diane Boyd

Prep Time: 1 hour 15 minutes

Cook Time: 12-15 minutes

Ingredients (8 appetizer servings)

  • cooking spray
  • 1 Tablespoon olive oil
  • 1/2 cup diced onion
  • 1 cup ketchup
  • 2 tablespoon fresh chopped rosemary
  • 2 tablespoons brown sugar
  • 2 tablespoons dry mustard
  • 2 tablespoons vinegar
  • 2 cloves garlic, minced
  • dash of hot sauce
  • 2 pounds jumbo fresh shrimp, peeled and deveined
  • 1 10 oz. container of Sabra Roasted Red pepper Hummus or Sabra Rosemary with Seasalt Hummus or Sabra Roasted Garlic Hummus
  • Fresh Rosemary for garnish
  • equipment: bamboo skewers


1. Soak bamboo skewers in water for a minimun of 20 minutes before using.

2. Spray a medium skillet with cooking spray. Place skillet over medium heat. Add olive oil. Once oil is hot, add onion and sautee until tender, about 5 to 7 minutes.

3. Remove from heat. Add ketchup and next six ingredients. Stir until well blended.

4. Add shrimp to a shallow bowl and cover with barbecue sauce. Cover with plastic wrap and store in refrigerator for one hour.

5. Coat grill racks with cooking spray. Light grill. Thread shrimp onto soaked skewers .

6. Place skewered shrimp onto hot grill racks and cook for about 12 to 15 minutes , turning once.

7. Remove from grill and serve on a plater with a bowl full of hummus for dipping. Garnish with additional rosemary.

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