Today on DelmarvaLife –
Many people have gotten used to putting their guard up when it comes to robocalls, but what about when your phone rings and you recognize the number? We learn about spoofing calls and how a scam in Delaware is using a Delaware State Police phone number.
Lt. Tim Robinson visits Historic Studio Do with a list of six fugitives for Most Wanted Monday.
Career and Technical Education takes the spotlight as we talk about how students can get a jump-start on their occupation before they leave high school. Representatives from Lower Shore Technical Education, which is Wicomico, Somerset, and Worcester Counties, talk about how CTE has changed over the year and why it’s a good fit for students planning to attend college.
Delaware Botanic Gardens is partnering with the Rehoboth Beach Library to hold the “Floral Love is in the Air” workshop at the library on February 11 from 4:30 p.m. to 7:00 p.m. We get a preview of some of the arrangements you can make.
Food blogger and registered dietitian, Alyson Hickman is in the DelmarvaLife Kitchen showing us how to make two simple soups.
Loaded potato soupNutrition facts:
Servings: 8 (1 serving = ~1.5 cups)
Calories per serving: 228
Protein per serving: 11g
Carbs per serving: 23g
Fat per serving: 10g
Ingredients:32 oz bag shredded potatoes1 can low-fat cream of chicken soup32 oz low-sodium chicken broth1/2 white or yellow onion2 cloves garlic1 block low-fat cream cheese1/4 cup low fat shredded cheddarSalt and pepper to tasteDirections:
- Chop onion and mince garlic. Sauté onion and garlic in a pan over medium high heat until onion is transparent. Transfer to slow cooker.
- Add potatoes, cream of chicken soup, chicken broth, cheddar cheese, and salt and pepper to slow cooker and stir well. Cook on low for 6-8 hours or on high for 3-4 hours.
- When soup is about 1 hour from being finished, cube and add cream cheese and stir. When finished, allow to cool and enjoy.
Buffalo chicken soupNutrition factsServings: 6Calories per serving: 249 calProtein per serving: 23 gCarbs per serving: 9 gIngredients:3 boneless skinless chicken breasts4 cups low-sodium chicken broth3 strips bacon1/2 onion (chopped)3 cloves garlic (minced)8 oz low fat cream cheese1/4 cup nonfat Greek yogurt1/2 cup hot sauce1/2 cup shredded cheddar cheese1 packet dry ranch seasoningDirections:INSTANT POT1. Place chicken breasts and 2 cups of broth into pot. Cook on poultry setting for 15 mins of frozen, and for 10 mins if not frozen2. While chicken if cooking, chop bacon, onion, and garlic and sauté over medium high heat until bacon is fully cooked (about 8 mins)3. When chicken is done, add the remaining broth, bacon onion garlic mixture, cream cheese, Greek yogurt, hot sauce, cheddar cheese, and dry ranch to instant pot and stir evenly4. Cook on high pressure for 10 mins, then use quick release setting, remove lid, and enjoy!CROCK POT1. Completely thaw chicken (only if frozen)2. Chop bacon, onion, and garlic and sauté over medium high heat until bacon is fully cooked (about 8 mins)3. Add chicken, all broth, bacon onion garlic mixture, cream cheese, Greek yogurt, hot sauce, cheddar cheese, and dry ranch to crock pot and stir evenly4. Cook on high for 4-5 hours or on low for 7-8 hours, allow to cool, and enjoy!
Freezer tipsTo freeze in individual servings, just pour the soup into red solo cups and freeze for 5+ hours (or overnight like I did). Then remove the cups from the freezer, run some warm water on the outside edges of the cup to loosen the frozen soup, and place the frozen soup into a bag!Now whenever you want some fresh homemade soup, all you have to do is heat 1 serving in the microwave or stove top.
