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Roast Turkey Breast with Vegetable Sauté

Easy to make roast turkey breast is paired with potato soup and a vegetable sauté to make a hearty dinner combination. The pumpkin crumb cake is a crowd pleaser too! This is a great comfort meal and works well for entertaining a smaller group on Thanksgiving or Christmas.

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This Baked Potato Soup is a perfect complement to any meal and sure to warm you up on a cold day.

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recipe

Ingredients:

  • 2 large or 3 medium baking potatoes, baked or microwaved
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 can (14.5 fl. oz.) chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Directions:

MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

reviews

Review This Recipe
  •  Star(s)

    Baked Potato Soup

    Nadine s from

    This recipe is very rich and creamy. My family loved it and the kids asked for seconds!!!!

  •  Star(s)

    The Best

    M. S. from North Texas

    If I don't have everything to make soup the Kids will go to the store for me. Great Soup

  •  Star(s)

    Super Soup

    Nancy Goff from Union, MO

    I love it! I used a lot more cooked and crumbled bacon mixed into the soup before serving. This is one recipe I'll use again and again.

  •  Star(s)

    yummy

    amber patterson from Channelview, TX

    it's a good way to make something that everyone can customize to their own liking

  •  Star(s)

    Yummy

    Kiki Harrison from Itasca, Illinois

    I made this for Easter dinner and it was enjoyed my my whole family. It was quite easy too, and heated up leftovers are jsut as great, I recommend trying to make it first, before serving it at dinner, because it can be diffucult to juggle all of the directions.

  •  Star(s)

    Mash Potatoes is my Favorite Food for Easter

    OLGA RIOFRIO from ARLINGTON, VA

    Great for easter days and for the rest of the year.

  •  Star(s)

    Potato Soup

    Debbie Chapman-Denton from MA

    This soup is easy to make and taste wonderful. Highly recommended.

  •  Star(s)

    Comfort Food

    Beverly Oferrall from Linkwood, MD

    I just made this the other day. The weather is still a little cool, and it was the perfect comfort food. I would advise everyone to try this before the summer heat arives.

  •  Star(s)

    A Hit!

    Anna Attia from Los Angeles, CA

    Next time I will make a double batch, because it did not last a minute! Easy recipe and a successful one at my house.

  •  Star(s)

    Easy and filling

    NANCY CHAPMAN from ,

    This is the perfect winter soup to keep you warm all over. Easy to make and very filling. I add shredded cheese on top for a cheesy favor.

  •  Star(s)

    Delicious!

    Sheri Costa from Enfield, CT

    So easy, and quick, perfect dish for leftovers. Very tasty!

  •  Star(s)

    Potato Soup

    Bonnie Brown from Leesburg, GA

    This is a great soup. My husband even likes it and he doesn't care for soup. Great on a cold day!

  •  Star(s)

    yummy

    Suzette LaMarche from Vermilion, OH

    this is even better than mom used to make

  •  Star(s)

    yummy

    Rose Tunis from Scranton, PA

    this is excellent

  •  Star(s)

    yumm yumm

    jackie kush from waukee iowa

    Very easy and delicious!

  •  Star(s)

    Super easy supper.

    claire-anne aikman from

    Made this with a salad. Dinner was done fast!

  •  Star(s)

    Carrots make a difference

    Joyce Walker from Hillsboro tx

    I did add the carrots but I used the can carrots and it does make a difference.

  •  Star(s)

    Quick & easy

    Laureen Bruce from Gilbertsville, KY

    This soup really hits the spot on a cold Spring day. yum

  •  Star(s)

    Baked Potato Soup

    Kenia Mello from Blaine, MN

    Very Easy and so delicious!!! Yummy

  •  Star(s)

    easier then it looks

    rebecca roberts from Twentynine Palms, CA

    A lot easier then it looks, tastes delicious and you can say it was homemade best of all.

  •  Star(s)

    Baked Potato Soup

    cheyenne teague from roland, OK

    My family really loves my potato soup. I add celery and shredded cheddar cheese to mine. The grandkids ask for seconds.

  •  Star(s)

    pot soup

    roger clap from Warner Robins, GA

    too high in sat.fat

  •  Star(s)

    Yummy Yummy in our Tummy

    magan menard from YAKIMA, WA

    Excellent way to use up the potatoes we got on sale!

  •  Star(s)

    Baked Potato Soup

    Valerie LaBerge from Montgomery, IL

    This soup is easy to make and delicious to eat! The leftovers were a great treat for me at work the next day!

  •  Star(s)

    SOUNDS GREAT

    JONNI ISAAC from ,

    YUMMM, REMINDS ME OF THE MASHED POTATO SOUP MY GRANDMA USED TO MAKE! MY FAMILY LOVED THE CHEESE, IT IS A REAL COMFORT DISH! THANK YOU

  •  Star(s)

    Potato Soup

    Betty Brooks from Cullman, AL

    My family are not big soup eaters, but even my 7 year old enjoys this on a cold day. I did not add the potato skins, just chopped remaining potatoes into soup, but did add a generous amount of bacon just before serving. A new family favorite.

  •  Star(s)

    AWESOME!

    Jennifer Heerten from Birmingham, AL

    My son normally doesn't like potato soup, but he eats this one just like he does broccoli and cheese! GREAT HIT!!!

  •  Star(s)

    Tasty

    HEIDI CARLSON-REID from ,

    This is a delicious soup to serve on a cold winter's night.

  •  Star(s)

    husband favorite!

    sandra snell from NORFOLK, VA

    crispy bacon and shredded cheddar on top are perfect!

  •  Star(s)

    Perfect for cool evenings

    Elizabeth Hooton from Gautier, MS

    This is a basic, simple, filling and fast soup to make. Wonderful for cold winter nights.

  •  Star(s)

    Bacon Alternative

    Tina Shorey from Taunton, MA

    Turkey bacon, 'veggie' bacon, or even baco's make an excellent substitution to the cooked crumbled bacon. I stir in sour cream instead of butter, and add the cheese and scallions stirred in at the end rather than using them as an optional garnish.

  •  Star(s)

    Potato Soup

    Audrey Myers from Ellettsville, IN

    My entire family really enjoys this recipe, it tastes good on a cold day.

  •  Star(s)

    Baked Potato Soup

    Joy Hill from Kansas City, MO

    I used half a can of chicken stock and half a can of white wine. Added some sauteed celery, parsley and lots of fresh cracked pepper.

  •  Star(s)

    best ever!!

    claudia rodriguez from texas

    I made this for a reunion, everybody loves it!!

  •  Star(s)

    make it a meal!

    Diahna Garcia Ruiz from Heber, CA

    I added some chopped up rotiieseri chicken, and it was a hit with my family! Was a full meal on a cold day....

  •  Star(s)

    Great Comfort Food

    Vicky Mazyn from Conroe, TX

    This is an easy good comfort food. Great for cold evenings. I add extra cheese and always double the recipe so there are leftovers.

  •  Star(s)

    Scumptious!

    Brittany Hickey from

    This is a very yummy soup to have one a cold wintery day! It is very good with the cheddar cheese and bacon bits on top!

  •  Star(s)

    Mmm good

    Sandie Steger from CUYAHOGA FALLS, OH

    This soup is stick to your ribs filling. I used a couple more potatoes and mashed one to thicken the soup. I also didn't have green onions so I used green peppers and I thought it was wonderful. sprinkle with ground red pepper for a little zing.

  •  Star(s)

    yummy soup!

    ann menke from , fond du lac, WI

    loved this recipe but we added green and red peppers for a little extra color and did not use the bacon...a big hit at my home!

  •  Star(s)

    Wow!

    Kim Russell from North Wales, PA

    This was easy to prepare and so tasty. My family loved it. It is my new comfort food.

  •  Star(s)

    Baked Potato Soup

    Emily Erickson from Pocatello, ID

    This soup is very yummy! I served it in bread bowls to my little children who are very picky when it comes to soups and every one of them loved it!

  •  Star(s)

    terrific!

    Brad Bergeron from Nashua, NH

    So delicious and a great comfort on cold days. Nice to come home to!!

  •  Star(s)

    close to restaurant quality with additions

    Terry B. from

    I added some garlic powder, dried parsley and dried tarragon to give it more flavor and thickened it with some instant potato flakes. My husband said it was close to what he ate at a restaurant. He said to add more cheddar cheese next time.

  •  Star(s)

    A CROWD PLEASER!

    Lynn Urback from Tomball, TX

    I had to multiply this recipes times 5 to feed all my guests and it was a BIG hit! Folks were going back for seconds. What really makes this meal is garnishing the soup with bacon, green onions and cheddar cheese. Soooo good!!! TIP: If the soup starts to thicken where its like mush, just add some more Carnation milk. I only had to add 1/4 cup right before serving. I had made the soup up a few hours before the guests had arrived and when I reheated it, it lost some of the liquid. No big deal just to add a little more milk in order to keep the "soup" look.

  •  Star(s)

    Loved It!!!!

    diane wood from Crescent, PA

    This is delicious!! Quick and easy, perfect for those cold winter days! I added a little bit of cheese at the end of cooking and it was wonderful!

  •  Star(s)

    Delicious!

    Teresa Marksbury from Sandusky, OH

    This was so easy to make and it tasted excellent. I love cooking but have always been a little afraid of making potato soup, worried that it would just come out all watery and thin. But this was perfect! I added about a handful of cheddar cheese while the soup was cooking, so it got a nice cheesey taste by the end. And I let it sit and simmer for a couple hours to get nice and thick.

  •  Star(s)

    Love it!

    Susan Stevens from Westmoreland, TN

    This is a quick and easy homemade soup. I season with salt, pepper and minced garlic as needed and it's so delicious! Much faster than boiling potatoes... less mess too.

  •  Star(s)

    Needed Help

    Robin Bayer from Peshtigo, WI

    I ended up adding my own ingreidents to this recipe because it did not have alot of flavor. I am looking for bold taste and this did not have it.

  •  Star(s)

    Baked Potato Soup

    Bonnie Winchell from Cicero, NY

    This is the best verison of potato soup! It was just what I was looking for.

  •  Star(s)

    Season as You Go

    Richard Davies from Belleville, MI

    Decent soup, but being listed as easy you may get some novices that don't know to season as you go and properly cook out the roux. Use sweet potatoes for a change and real treat. A touch of cinnamon works well with the sweet potato version.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 380
  • Calories from Fat: 160
  • Total Fat: 18g (28% of DV)
  • Saturated Fat: 12g (59% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 440mg (18% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 5g
  • Protein: 7g
  • Vitamin A: 8% of DV
  • Vitamin C: 30% of DV
  • Calcium: 25% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

A simple yet tasty basting sauce makes this Roast Turkey Breast recipe stand out from others.

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recipe

Ingredients:

  • 1 (3 to 4 pounds) bone-in half turkey breast, thawed if frozen
  • 1/4 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 2 tablespoons butter, melted
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme leaves
  • 1 clove garlic, finely chopped

Directions:

PREHEAT oven to 325° F. Adjust oven rack to the middle of the oven.

PLACE turkey, skin-side-up, on rack in shallow roasting pan.

MIX Juicy Juice, butter, bouillon, paprika, thyme and garlic in small bowl. Brush turkey with half of mixture.

ROAST for 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until meat thermometer reads 155° F. Remove from oven; transfer to cutting board and tent with foil. Let stand for 15 minutes.

NOTE: During the 15 minute resting time, the turkey breast continues to cook and will reach 160° F, an ideal temperature. This step facilitates a moist turkey breast and easier carving.

reviews

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 330
  • Calories from Fat: 140
  • Total Fat: 16g (24% of DV)
  • Saturated Fat: 6g (28% of DV)
  • Cholesterol: 135mg (46% of DV)
  • Sodium: 230mg (10% of DV)
  • Carbohydrates: 2g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 42g
  • Vitamin A: 4% of DV
  • Vitamin C: 4% of DV
  • Calcium: 2% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Zucchini-Corn Sauté is a four-vegetable medley that makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops, or roasted chicken and turkey.

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recipe

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3 cups (about 3 medium) sliced zucchini
  • 1/2 cup chopped red onion
  • 1/8 teaspoon crushed red pepper (optional)
  • 1 1/2 cups loose-pack frozen whole-kernel corn
  • 1 medium tomato, seeded and chopped
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed

Directions:

HEAT oil in large, nonstick skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and ground black pepper, if desired.

reviews

Review This Recipe
  •  Star(s)

    Zucchini-corn saute

    Lori C from Marlboro, NJ

    Served this dish at my labor day barbeque and everyone really loved it. I just needed to add a little salt to bring out the flavors.

  •  Star(s)

    Zucchini-Corn Saute

    Edna Hakenson from Las Cruces, NM

    Delicious! One of the best zucchini recipes I've had.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 120
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 20mg (1% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 6g
  • Protein: 4g
  • Vitamin A: 15% of DV
  • Vitamin C: 60% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

LIBBY’S® Easy Pumpkin Crumb Cake recipe combines pumpkin, cake mix and chopped nuts for a memorable dessert that is easy to prepare. To serve, cut into bars and top each serving with whipped topping, if desired.

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recipe

Ingredients:

  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs, slightly beaten
  • 1 pkg. (18.25 oz.) yellow or spice cake mix
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/2 cup chopped pecans or walnuts
  • Whipped topping (optional)

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.

COMBINE cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.

BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.

reviews

Review This Recipe
  •  Star(s)

    Loose, but delicious

    Deborah Mannino from ,

    the comments are correct, this was more like a custard. The +++ part was that the flavor was fantastic and everyone loved it. The best of pumpkin pie and crumb cake combined!

  •  Star(s)

    Just okay

    Julie Gorton from GRAND BLANC, MI

    I was not overwhelmed by this recipe. The topping wasn't as crunchy as I would've liked, so there would be a contrast between the pumpkin and the topping. I didn't find this to be anything special.

  •  Star(s)

    Good, but not what I expected

    Kristy Babbitt from Arizona

    I made this for a Christmas Party and it was good, but it was difficult to get out of pan and i had to leave it in pan, because it was too runny to put on a nice Christmas plate. It was good with whipped topping, though.

  •  Star(s)

    More like custard

    Nagisa Detchemendy from Saint Leonard, MD

    Just as someone mentioned in a review, this is more like custard than cake. This cannot be served as bars as you have to scrape the custard from the bottom of the pan. It tastes fine but nothing special. I'm not sure I'll make this again.

  •  Star(s)

    Almost better than pumpkin pie!!

    Karen Cesarz from Cleveland, OH

    I made this wonderful dessert as a belated birthday "cake" for one of my nurse, work associates, June. She loved it & shared it with us. I recommended your VeryBestBaking site to all of the nurses I work with.

  •  Star(s)

    So Yummy!!

    Kerrie Ganes from Fort Smith, AR

    This recipe was easy and a big hit with the family. I've given this recipe to everyone I know!!

  •  Star(s)

    We enjoyed this recipe

    Karen May from Erie, PA

    I made this for my family. I used the spice cake with it and it turned out really good. My family enjoyed it.

  •  Star(s)

    Good but nothing special

    Diana Llora from Huntersville, NC

    It was more like a custard than a cake. The flavor was okay but it didn't make me say "WOW". My family though it was okay but no one requested that I make it again.

  •  Star(s)

    Super Easy, but ...

    Catherine Glatthar from SPARKS, NV

    Super easy to make, but the custard is not firm enough to serve as bar cookies. I cut it into squares and served it with a spatula, but even then some of the custard stayed in the pan. I got rave reviews and will likely make this again. It's a great alternative to pumpkin pie.

  •  Star(s)

    Family Favorite

    Sheri Sering from Crawfordsville, IN

    I fixed this crumb cake today and it has already become a family favorite. It reminded us of pumpkin pie but was a lot easier. It's a keeper!

  •  Star(s)

    I had this at my friends house

    GINGER Bier from GLEN ELLYN, IL

    You have to try it , I am so excited you have this recipe I am making it today

  •  Star(s)

    Purchaser

    Molly from Louisville

    Brought it to work and everyone liked it. Very easy. Going to make it for Thanksgiving dinner. Kind of like pumpkin pie with a different twist.

  •  Star(s)

    Easy Pumpkin Crumb Cake

    Veronica Hadley from BROWNWOOD, TX

    This is great with coffe anytime of the day!I also tried this recipe putting cream cheese between the layers...It was soooo good and rich.Have fun with this recipe....I sure did!!!!

  •  Star(s)

    Nice Change

    Linda Baesler from PALM BAY, FL

    This is a nice change and very light dessert. Very flavorful. I would double the amount of pumpkin filling the next time as the cake overwhelms the pumpkin. I recommend using a butter-flavored cake mix. (It will be the only time anyone will see a cake mix in my house.)


nutrition

Nutrition Facts

Serving Size: 20 servings

Servings Per Recipe: 0

  • Calories: 230
  • Calories from Fat: 100
  • Total Fat: 11g (16% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 21g
  • Protein: 3g
  • Vitamin A: 45% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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