Tuesday, August 30, 2011

Broccoli cheese soup

2 tablespoons butter
3 Tbsp thicknthin/not starch
1 1/2 cups heavy cream
**2 1/2 cups water
3 cans chicken broth -- about 4 cups (I use one box of Swanson Organic Chicken Broth)
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
16 ounces frozen chopped broccoli -- thawed and drained
1/2 cup red bell pepper, chopped -- finely chopped
8 ounces shredded cheddar cheese -- sharp or extra sharp
2 tablespoons chopped chives -- or green onion tops

1. Melt butter in a large saucepan over medium heat. Add
flour; cook and stir 30 seconds or until bubbly. Add cream,
water, broth, salt, mustard and cayenne pepper; bring to a
simmer over high heat, stirring frequently. Add broccoli
and red pepper; return to a boil. Reduce heat to low; simmer
uncovered 5 minutes, stirring occasionally.

2. Add cheese; stir over low heat just until cheese melts
(do not boil). Top with chives if desired.

**For a thicker soup, cut back the water by one cup -
From Your lighter side.
Omit olives, bell pepper, chives

Taco Soup

Doing this one from memory:
Scrambled hamburger
Ranch seasoning
Taco seasoning
2 cans of beans
2 cans of red beans
2 cans or corn or frozen
1 can of rotel-not spicy!
maybe a can of tomatoes.
Simmer and stir
Kids love it, even Jordan loves it.

Crockpot cream cheese chicken

--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)

Sounds good, will try. Serve with wh. wheat noodles

Chicken cacciatore

Slow Cooker Recipe
1 1/2 c. marinara sauce (lo-sugar)
1/2 c. thinly sliced onions
1/4 c tomato paste
1/4 c red or white wine (alcohol cooks out)
1/2 tsp each dried rosemary and sea salt
8 small chicken thighs (skin removed)
8 oz mushrooms cut in half or quartered

Mix marinara sauce, sliced onions, tomato past, wine, rosemary & salt in 4 qt. or larger slow cooker.

Add chicken and mushrooms, toss to mix and coat

Cover and cook 2 1/2 to 3 1/2 hours on high or 5 to 8 hours on low til chicken and onions are tender.

Remove to a serving platter.