Cheesy Broccoli Soup

Serves: 6

3 cups chicken broth

1 (32 oz.) large package frozen chopped broccoli

1 medium onion, finely chopped

1 tablespoon chopped garlic 

1/2 cup butter or margarine

6 tablespoons all-purpose flour

2 cups milk

1 pound process American cheese (Velveeta), cubed

In a large saucepan, bring the chicken broth to a boil. Add frozen broccoli, cover and bring to a second boil, lower heat and simmer 7 minutes or until broccoli is tender. Drain, reserving 2/3 cup of the broth. In another large saucepan, saute onion and garlic in butter until tender. Whisk in flour until blended. Stir in milk and add cheese. Cook on medium-low until cheese is melted, stirring frequently. Stir in broccoli and reserved chick broth.

** I made this recipe last night instead of the potato and broccoli soup that I was originally going to make. I found the recipe online and changed it a little. This came out really good. There was more than enough for my family. I slowed cooked a whole chicken and used the broth from chicken. Instead of the butter, I cooked the onions in chicken fat and added a couple tablespoons margarine in with the milk and cheese. I will definitely make this broccoli soup again. I think I might try adding bacon next time and cook the onions in the bacon grease. 

Tex-Mex Alfredo

Serves: 8
Cooking Time: 15 min


Ingredients
1 pound uncooked fettuccine noodles
6 tablespoons (3/4 stick) butter
2/3 cup picante sauce
2/3 cup grated Parmesan cheese
1 cup sour cream
1/4 teaspoon salt
Chopped fresh parsley for garnish


Instructions
In a large pot of boiling water, cook noodles until tender. Drain and set aside in a large bowl; cover to keep warm. Meanwhile, in a saucepan, combine butter, picante sauce, and Parmesan cheese; cook over low heat, stirring, until butter melts. Remove from heat; stir in sour cream and salt. Pour picante sauce mixture over warm fettuccine noodles, and toss. Sprinkle with parsley, and serve.


***I got this from MrFood.com. This would make a good side dish. You could make it into a main dish by adding your choice of meat. I think the addition of browned ground beef or turkey with a taco seasoning packet added to it would be a good dinner. If you want to go even farther with this dish, you could add black olives, onions, and red or green peppers. 

Potato and Broccoli Soup

Ingredients:

2  tablespoons butter

1   onion, chopped

2   cloves garlic, minced

1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)

1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes

3  cups canned chicken broth or homemade stock

3  cups water

1 3/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1/2 cup grated Parmesan

Directions

In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

**I haven't made this yet but look forward to making it soon. It will be on my next week's menu for sure. I will   add crumbled bacon and some cheddar cheese to the soup. And I will probably serve this with pork chops, salad and some rolls.