HomeMade Broccoli and Cheese Soup

Ingredients:

• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter (I use light margarine.)
• 1/4 cup flour
• 2 cups half and half cream
• 2 cups chicken broth
• 1/2 lb fresh broccoli (I only use the chopped florets.)
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper

Directions:

1. Sauté onion in butter.
2. Add flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken broth. Simmer for 20 minutes.
4. Add the broccoli and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper and greek seasoning. Return to heat and add cheese. Stir in nutmeg.
    
   I serve it with grilled provolone cheese sandwiches and/or a loaf of crusty multi-grain bread.

 

Taco Casserole! It's the Bomb Senor!

• 1 lb lean ground turkey
• 1 (1 1/4 ounce) package taco seasoning
• 1 (15 ounce) can mexican style refried beans
• 2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
• 1 cup pace picante salsa (I use medium)
• 2 green onions, chopped
• 1 tomato, chopped
• 2 cups corn chips (coarsely crushed)
• 1 (2 1/3 ounce) can sliced olives (optional)

Directions:

1. Brown ground beef and drain.
2. Add taco seasoning and cook according to package directions, adding proper amount of water.
3. Put corn chips on bottom of 8x8" dish.
4. Cook refried beans on stove until hot.
5. Add 1 cup cheese and 1 cup salsa. Stir until combined.
6. Pour beans over corn chips in dish.
7. Add beef to top of beans.
8. Sprinkle remaining cheese over top.
9. Sprinkle green onions and black olives over cheese.
10. Bake in a 375 degree oven until the cheese is sufficiently melted.
11. Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.
     
    Serve with sour cream and salsa!

Chicken Tetrazzini

This is the newest staple recipe in my kitchen, and I must say... It is quickly becoming my favorite!  It is an excellent candidate for freezing so that you have a quick and easy meal to pop in the oven on those days when you just don't feel like cooking!

1 (16 ounce) package thin spaghetti broken into thirds (I use Smart Taste)

1/3 cup margarine 

1 large onion, slap chopped into a fine cut

1 -2 tablespoon fresh minced garlic (I use the kind that comes in a big jar)

2 cups sliced mushrooms

1/4 cup whipping cream

3 cups chopped cooked chicken (I package boiled)

1 (10 ounce) can 98% fat free cream of mushroom soup

1 (10 ounce) can 98% fat freecream of chicken soup, undiluted

1 (10 ounce) can 98% fat freecream of celery soup, undiluted

1 (8 ounce) container low fat sour cream

1/2 cup grated parmesan

2 1/2 cups shredded 2% milk cheddar cheese  divided

Black Pepper

Greek Seasoning (OF COURSE!)

  

Directions:

1. Set oven to 350 degrees F.
2. Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
3. Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
4. Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, and 1-1/2 cup grated cheddar cheese toss well to combine.
5. In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
6. To the skillet with the mushrooms, add in onions and garlic, sauté until onions are soft; add to the soup mixture.
7. Stir until all ingredients until thoroughly combined.
8. Season with seasoned salt and pepper and greek seasoning.
9. Transfer to prepared baking dish.
10. Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).

DELISH!