Loaded Broccoli and Cheese Soup

 

 

Ingredients

• 2 - 14.5 oz. cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed into small pieces
• 1 tsp. onion powder
• 2 small heads broccoli (washed and diced small)
• 3 TB butter
• ⅓ cup flour
• 3½ cups milk
• 4 cups shredded cheddar cheese
• 1 tsp. salt
• ½ tsp. garlic pepper
• 6 slices bacon, cooked and chopped

Instructions

1. In a large pot combine chicken broth, carrots potatoes and onion powder.
2. Bring to a boil, cover and simmer for about 10 minutes.
3. Add broccoli, cover and simmer for an additional 10 minutes.
4. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
5. Add cheese and stir until it is all melted. Add salt and garlic pepper.
6. Pour cheese sauce into the large pot and stir until well combined.
7. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
8. Serve warm.

Recipe by Lil' Luna at http://lilluna.com/loaded-broccoli-cheese-and-potato-soup/

Broccoli-Quinoa Casserole~by Kelsey

Another Pinterest find.  Even the kids like it!
http://eatingwelllivingthin.wordpress.com/2011/04/14/blast-from-the-past-with-a-new-twist/

Ingredients:

One 10 oz can condensed Cream of Broccoli soup (or mushroom)

1/3 cup mayonnaise (I will try Greek yogurt next time.)

2 tablespoons milk

1 1/4 cups shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

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2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

.
To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Bean and Beef Enchilada Casserole~by Kelsey

I found this recipe on pinterest.  It originally came from recipes.com.  It's really tasty!  I did not chill it in the fridge first and it worked just fine.  I also doubled the beef.  Next time I would double the whole recipe, though, because it only makes 6-8 servings as-is.

Ingredients:
1/2  pound lean ground beef
1/2  cup chopped onion
1  teaspoon chili powder

1/2  teaspoon ground cumin

1  15-ounce can pinto beans, drained and rinsed

1  4-ounce can diced green chili peppers

1  8-ounce carton dairy sour cream or light dairy sour cream

2  tablespoons all-purpose flour

1/4  teaspoon garlic powder

8  6-inch corn or flour tortillas

1  10-ounce can enchilada sauce or one 10 1/2-ounce can tomato puree

1  cup shredded cheddar cheese (4 ounces)

In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

*Not my photo!