Broccoli Cheese and Potato Soup

Broccoli Cheese and Potato Soup 

1 small onion, chopped

1 carrot, chopped

1 celery stalk, chopped

2 cloves garlic, minced

1 tbsp butter

2 tbsp flour

2 1/2 cups fat free chicken broth (or vegetable broth)

1 cup fat free milk

2 medium potatoes, peeled and diced small

salt and fresh pepper

4 cups (about 2 heads) broccoli florets, chopped into small pieces

1-1/2 cups 2% shredded sharp cheddar

2 slices 2% American cheese

1 tbsp parmesan cheese

Chop onion, carrot, celery, garlic in a chopper or food processor.

 

In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

 

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

 

Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

 

 

 

This recipe comes from the amazing Skinny Taste blog.  I cannot rave about this blog enough! 

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

5-6 cups cauliflower florets cut into 1 1/2 inch pieces
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan
Chopped chives, for garnish

Preheat the oven to 500 degrees.  Place the cauliflower florets in a large sauté pan or a roasting pan.  Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. 

Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.  Remove from the oven and sprinkle with Parmesan.  Garnish with chives and serve immediately while still warm.

From the Food Network.

Meatballs Stroganoff

Meatballs Stroganoff   Frozen Italian style meatballs (1/2 oz each) - enough to cover the bottom of the pan.  1+ Tbsp Extra virgin olive oil   2+ cups beef broth kosher salt and black pepper to taste 1 1/2 tsp Parsley 1 1/2 tsp Oregano 1 1/2 tsp Basil 2/3 - 1 cup sour cream 1 cup heavy whipping cream Wide egg noodles Brown the meatballs in the olive oil.  You don't need to thaw the meatballs.  Use a skillet that will really brown the meatballs so those little bits of meat stick to the bottom of the skillet. Deglaze the pan with 2 cups of beef broth.  Bring to a boil and season with the salt and pepper and all of the herbs. When the liquid begins reducing, add the sour cream and heavy whipping cream.  Simmer. Meanwhile, boil water in a separate pot and cook the noodles.  Boil until al dente, drain and then add to the summering sauce.  The noodles will continue to cook in the sauce. Serve! This recipe comes from Menu Musings of a Modern Day Mom!  Great blog!

Funeral Potatoes

Funeral Potatoes

 

1 package Frozen Hash Brown Potatoes 28 oz. (green peppers and onion)

1.5 cups sour cream

1 can cream of chicken soup

1/2 cup butter melted

1 tsp. salt

1 tsp. minced onion or onion powder optional

2 cups shredded cheddar cheese

1 bunch green onions, diced

3 cups Corn Flakes, crushed Mixed with 1/2 cup melted butter

 

Place your potatoes in a colander. Let set until thawed and drained.

 

Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined.

 

Add potatoes to mixture and stir until all combined. Place in 9x13 pan.

 

Sprinkle on butter covered crushed Corn flakes.  Bake uncovered at 350 for 40-50 minutes.

 

 

Recipe altered from Lil' Luna.

Chicken Curry Stir Fry

Chicken Curry Stir Fry
 

2 tbsp olive oil or other preferred oil

2 chicken breasts, diced

1 bell pepper, sliced into thin strips

1 onion, halved and then cut into strips

1 head broccoli, cut into bite sized pieces

4 cloves garlic or 1 shallot, diced

1 tbsp smoked paprika

1 tbsp red curry powder

2 tsp turmeric

 

In cast iron pan or heavy skillet, heat oil until shimmery.  Add chicken and brown evenly.

 

 

If you have a large pan, add veggies. If your pan is too small for everything to fit and not be too crowded, remove chicken and add veggies (but be sure to cook chicken completely).

 

 

Brown veggies and continue cooking chicken (or brown veggies and add chicken back when they are nice and browned). Add garlic or shallot when slightly browned so they don't burn.

When chicken and veggies are fully cooked and browned, add another tablespoon of olive oil and spices.

 

 

Combine well so spices evenly coat chicken and veg.  Serve hot on its own or over rice.

Enjoy!

 

This recipe comes from Sweet C's Designs.

Basil Vinaigrette

This is delicious and easy!  I used it both on salad and instead of mayo on sandwiches!  Fantastic!

Basil Vinaigrette

1 ½ cups lightly packed fresh basil leaves
½ cup extra virgin olive oil
½ cup fresh, finely grated Parmigiano Reggiano
3 Tsp red or white wine vinegar
2 Tbsp fresh lemon juice
2 tsp garlic, minced
½ tsp finely grated lemon zest
¾ tsp kosher salt
Freshly grated black pepper

 

Put the basil, olive oil, Parmigiano Reggiano, vinegar, lemon juice, garlic and lemon zest into a blender or food processor.  Blend until smooth.  Season to taste with salt and pepper.

 

Honey Lime Chicken Enchiladas

 

These enchiladas were absolutely incredible.  This might be the best thing I've ever had!  It made so many enchiladas that I shared them with all of my friends - they still can't stop talking about them!  This is definitely something to try!

 

Honey Lime Chicken Enchiladas

 

1 small, onion, peeled & diced (use a sweet Vidalia onion if you can find it)

3 chicken breast halves

1/2 c. chicken broth

1 Tbsp. chili powder

1 tsp. garlic, minced (2-3 cloves)

salt & pepper (to taste)

6 tablespoons honey

5 tablespoons lime juice (2 large limes)

8-10 flour tortillas

1 lb. Monterey jack cheese, shredded

16 ounces green enchilada sauce

1/2 c. heavy cream

 

Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime.

 

 

 

Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did overnight).

 

While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas.

 

 

 

Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

 

 

 

This recipe comes from Favorite Family Recipes!

 

Hummus Crusted Chicken

Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper
1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac

Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.

Place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

This recipe comes from Gimme Some Oven!

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Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper
1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac

Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

This recipe comes from Gimme Some Oven!

Cheesy Chicken and Wild Rice Casserole

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  

Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

This recipe comes from Picky Palate - great website for recipes!


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Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings