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.

To Help in Joplin, Missouri

American Red Cross: Greater Ozarks Chapter
If you are not a Red Cross Volunteer but wish to help call 2-1-1 in Missouri to be connected to organizations needing volunteers

Instead of waiting for your family and friends to text you back (poor cell reception) check http://www.redcross.org/safeandwell. #joplin


Official updates coming from Responders on Facebook:
Page from those in/around Joplin
http://www.facebook.com/pages/Joplin-Tornado-Info/

Joplin Tornado hit 5/22/2011

http://twitpic.com/51be03- Joplin High school after tornado




Joplin Hospital

Low carb broccoli salad

I'm going to give this a try- found it at http://kellythekitchenkop.com/2009/01/my-favorite-broccoli-salad-a-low-carb-recipe.html

ORGANIC BROCCOLI SALAD (I use mostly organic ingredients)

• 3 bunches fresh broccoli, chopped (UPDATE:  I’ve recently learned that broccoli should be cooked before eating, otherwise it will block absorption of certain nutrients.  SO from now on I will lightly steam it before tossing it in this salad.  I’m going to try to leave a bit of a crunch, hope I can pull it off…)
• 2/3 c. raisins (I substitute with dried cherries or dried cranberries)
• 1/2 small onion, chopped small
• 10 slices of bacon (crisp-fried, crumbled) – from your local farmer if possible

Mix these ingredients together for the dressing and stir into salad ingredients:

• 2 T. raw apple cider vinegar
• 1 c. mayo
• 1/4 c. sugar (Original recipe said 1/2 c.!  I use palm sugar)
• Optional:  1 T. fermented soy sauce

I also add crispy almonds on top – they add a very nice crunch!  Chill well before serving, if you can wait for it.