Copycat Outback Steakhouse Walkabout Soup


White Sauce
3 tablespoons butter
3 tablespoons flour
¼ teaspoon salt
1 ¼ cups whole milk
Soup Base
2 cups thinly sliced yellow sweet onions
3 tablespoons butter
14-15 oz. can chicken broth
¼ teaspoon salt
¼ teaspoon fresh ground pepper
2 chicken bouillon cubes
2 oz. processed cheese (the kind that melts easily)
Shredded cheese for garnish

1.    Prepare white sauce in a saucepan or microwave.  Set aside.
2.    In a 2-quart saucepan, place 3 tablespoons and the sliced onions.  Cook on low to medium heat, stirring frequently until soft and clear but not brown.
3.    Add chicken broth, bouillon cubes, salt, and pepper.  Stir until completely heated through.
4.    Add white sauce and processed cheese. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.
5.    Turn the temperature to warm and let cook for an additional 30-45 minutes.
6.    Serve with a garnish of shredded cheddar cheese.

Yield:  3-4 servings

Asparagus Bacon Quiche

Asparagus Bacon Quiche2Ingredients

1 purchased or homemade pie crust

8 oz. sliced mushrooms, sliced

2 tablespoons oil

½ pound asparagus, cut into 2-inch pieces

6 large eggs

¾ cup table cream

4 green onions, sliced

1 roasted red pepper, sliced

1 ½ cup white cheese, shredded

6 strips smoky bacon, cooked and cut into bite-sized pieces

salt and pepper



  1. Preheat oven to 375º.
  2. Spray a removable bottom tart pan with non-stick cooking spray.
  3. In a medium skillet, saute mushrooms in oil until golden. Season lightly with salt and pepper.  Set aside to cool.
  4. Place asparagus pieces in a microwave-safe dish. Add a small amount of water.  Microwave for 3 minutes.  Drain, season lightly with salt and pepper, and cool.
  5. Roll out pie crust; press into the tart pan.
  6. In a large bowl, lightly beat the eggs. Add the cream and stir to combine.
  7. Add all other ingredients and gently fold them in. Season with salt and pepper.
  8. Pour the egg mixture into the pie shell.
  9. Set the pan on a cookie sheet; bake 50 minutes or until a knife inserted in the center comes out clean.
  10. Cool in the pan 15 minutes before removing the tart pan sides.


Yield:  8 servings

Cheddar Green Bean Casserole

Cheddar Green Bean Casserole2Ingredients

6 cups fresh green beans, cut into 1-inch pieces (use canned green beans if you must)

4 ½ teaspoons olive oil, divided

1 tablespoon unsalted butter

½ cup finely minced onion

8-ounces white mushrooms, finely chopped

2 teaspoons chopped fresh thyme

½ teaspoon salt

¼ teaspoon pepper

1/3 cup all-purpose flour

1 cup reduced-sodium chicken broth or vegetable broth

1 cup low-fat milk

2 cups (8 oz.) sharp cheddar cheese, shredded and divided

3 tablespoons dry bread crumbs

½ teaspoon paprika

¼ teaspoon onion powder



  1. Preheat oven to 425º. Coat a 2-quart baking dish with cooking spray.
  2. Meanwhile, in a large saucepan cook the fresh beans until crisp tender (about 4 minutes) or cook by steaming if possible. Drain off all liquid.
  3. Heat 4 teaspoons oil and butter in a large skillet over medium-high heat. Add onions and cook until just starting to brown, 2-3 minutes. Add mushrooms, thyme, salt, and pepper. Cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated.
  4. Sprinkle flour over the mushroom mixture and stir to coat. Add broth and milk and bring to a simmer stirring oftn until the sauce is thickened, about 5 minutes. Remove from the heat and stir in 1 ½ cups shredded cheese. Add the green beans and stir to combine.
  5. Transfer the mixture to the prepared casserole dish. Top with the remaining ½ cup shredded cheese.
  6. In a small bowl, stir together the bread crumbs and the remaining ½ teaspoon oil. Add paprika and onion powder and stir until the breadcrumbs are evenly moist and bright orange. Sprinkle over the casserole.
  7. Bake the casserole for 20-25 minutes until bubbling and golden brown on top. Allow to cool slightly before serving.


Yield: 10 servings

Recipe source: healthyseasonal

Omelet Bites

Pg A5 - Recipes- Omelete bitesIngredients

8 eggs
¼ cup milk
salt and pepper
¼ cup each of “add-ins” such as peppers, green onions, mushrooms, zucchini, your favorite breakfast meat
2 oz. shredded cheddar cheese



1. Preheat oven to 350º. Spray 12-cup muffin tin generously with cooking spray.
2. Crack eggs into large liquid measuring cup (one that has a pouring lip). Add milk, salt, and pepper and beat vigorously.
3. Divide “add-ins” among the 12 muffin cups.
4. Pour egg mixture over “add-ins”.
5. Sprinkle cheese over each omelet.
6. Bake for 20 minutes.
7. Run a knife around each cup to loosen the omelet. Serve immediately.
8. Omelets may be frozen for later use. Thaw in the microwave.


Corn Pepper Veggie Dip

Corn Dip Aug RecipeIngredients
2 cups sweet corn from the cob (cooked)
1 bell pepper, diced (any color)
3 jalapeno peppers, seeded & finely diced
12 grape tomatoes, cut into eighths
1 4-oz. can chopped green chilies
1 cup shredded Colby Jack cheese
2 green onions, sliced, or ¼ cup finely chopped onion
2 tablespoons chopped cilantro or flat-leafed parsley
¼ cup sour cream
2 tablespoons mayonnaise
½ teaspoon salt
½ teaspoon lime juice


1. In medium bowl, combine vegetables, cheese, and cilantro/parsley.
2. In small bowl, combine sour cream, mayonnaise, salt, and lime juice.
3. Pour sour cream mixture over veggies and stir to combine.
4. Refrigerate until ready to serve.
5. Serve with tortilla chips.


Yield: Approx. 4 Cups

Asian Broccoli Salad with Peanut Sauce

A5-Recipes Asian Broccoil SaladIngredients
1 large head broccoli, cut into small florets
1 cup shelled cooked edamame
½ cup thinly-sliced green onions
½ cup peanuts
Sesame seeds for garnish
Peanut Sauce:
¼ cup peanut butter
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1/8 teaspoon sesame oil
1-2 tablespoons hot water, as needed to thin the sauce
1. Heat large pot of water until it’s boiling. Add broccoli florets and boil for 30 seconds. Quickly drain broccoli and transfer to a bowl of ice water to stop cooking process. Drain (be thorough or dressing will get watered down).
2. Place broccoli and other salad ingredients in a serving bowl.
3. Prepare peanut sauce by whisking all the sauce ingredients together in small bowl. If dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the desired consistency.
4. Pour sauce over vegetables and toss to coat.
Garnish with sesame seeds before serving if desired.

Breakfast Burritos

breakfast burritosIngredients

1 dozen eggs

2-4 tablespoons vegetable oil

1 medium onion, chopped

6 red potatoes, chopped into 1/4 inch cubes

1 pound breakfast sausage

8 ounces cream cheese, softened

salt and pepper to taste

1 tablespoon butter

Cheddar Cheese, shredded

Flour tortillas



1. In a medium mixing bowl, whisk the eggs. Season with salt and pepper. Set aside.

2. Pour oil into a large skillet. Heat to medium-high. Add onion, potatoes, and salt and pepper to taste. Cook until potatoes are tender, approximately 10-12 minutes. Pour potato/onion mixture into a bowl, set aside.

3. Use the same skillet to brown the sausage. Once the sausage is done, drain the grease. Reduce the heat to low and mix in the cream cheese. Once the cream cheese is well combined with the sausage, pour the mixture into a bowl. Set aside.

4. Clean the skillet. Melt butter into the skillet over medium heat. Add eggs and scramble. Transfer eggs to another bowl.

5. Place a flour tortilla on your work surface. Place a scant 1/4 cup of cheddar cheese in the middle of the tortilla. Follow with meat, potatoes and eggs.

6. Fold the tortilla burrito style. Be sure all the contents are tucked inside.

7. Wrap burritos and place them in gallon size freezer bags. Freeze.

8. Before eating burritos, defrost them in the refrigerator. Microwave them for 1 minute.

9. Serve with salsa.


Yield: 20 burritos