What a find!

I found this link on a new healthy living blog called Have your cake http://havyourcake.blogspot.com/


Canyon Ranch is a health spa and they have amazing recipe books that you can buy, but they also have a ton of delicious and seasonal recipes online. Check it out. They must have hundreds of recipes listed here. Everything is sorted, chicken, soup, salad, breakfast, etc. I love that they have all the nutritional information listed with each recipe. This is definitely going to be my go to place for new cooking ideas.

http://www.canyonranch.com/community_connection/recipes/index.cfm

I can't wait to try the Baked Potato Soup

Ingredients
1 medium potato, about 8 ounces
1/3 cup diced celery
1/3 cup diced carrots
3/4 cup diced onions
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
Dash liquid smoke
1 1/2 teaspoons chopped basil
Pinch cayenne pepper
1 teaspoon salt
Pinch black pepper
3 cups chicken stock
3 tablespoons cornstarch
3 tablespoons water
1 tablespoon butter
1 1/4 cups nonfat sour cream

Instructions

1. Preheat oven to 400°. Prick potato with fork 3 to 4 times and wrap in foil. Place in oven for 45 minutes or until soft. Scoop out potato and discard skin. Refrigerate until ready to use.
2. Lightly spray a large saucepan with canola oil. Sauté celery, carrots and onions until onions are translucent and slightly browned. Add garlic, Worcestershire sauce, liquid smoke, basil and spices. Sauté briefly. Add chicken stock and bring to a simmer.
3. Combine potato starch and water and make a paste. Add to soup mixture and cook until thickened, about 1 to 2 minutes. Add butter, and sour cream. Mix thoroughly, remove from heat and cool slightly. Transfer to a blender container and puree.
4. Return to saucepan and reheat. Add potatoes, mix well and simmer 5 minutes.



Serving Information
Makes 8 (3/4-cup) servings, each containing approximately:
100 calories
16 gm. carbohydrate
2 gm. fat
10 mg. cholesterol
4 gm. protein
251 mg. sodium
1 gm. fiber