Tuesday, October 21, 2014

Chicken Cheese Broccoli Soup




We love soups here and fall brings a bevy of soups to my menu… lunches and dinners. Homemade soups are easy to make and always taste better than their canned versions.




I cheated with this soup and used processed cheese… I know. I should have stood in the kitchen and grated the finest cheddar cheese but hey, I have a three year old toddler grandson and he loves the other stuff. It also melts better.

Saute a chopped onion in butter until softened.  Add broccoli and chicken stock. Simmer until broccoli is cooked, about 10 minutes. I used frozen broccoli.

Reduce the heat and add one lb of cubed Velveeta and milk. I used whole milk but you could use 2 percent. Mix cornstarch and water, add to the soup and stir frequently until thickened

Season with garlic powder, salt and pepper. Now once heated, I blended a little with a stick blender. I did not make it smooth but you could.

At this point, I added cubed cooked chicken breasts and heated it thoroughly on low. 

 Absolutely delicious and takes about 30 to 40 minutes to make. Your family will love it.


Chicken Cheese Broccoli Soup

¼ c butter
1 onion, chopped
16 oz. frozen chopped broccoli
32 oz chicken stock, unsalted
1 lb cubed Velveeta cheese
2 c. whole milk
2/3 c cornstarch
1 c. water
1 T. garlic powder
2 chicken breasts, cooked and cubed
Salt and Pepper to taste

Monday, October 20, 2014

Menu and Goals Weekending October 26th




This week is the calm before the storm. Halloween week, to me, is an onslaught of the holiday season. Costumes are ready, but I have treats to make for some of the older neighbors around us. My grandson will help me with those treats!!!

I am making the holiday lists, menus and sewing plans for the grandsons for the holidays. Some homemade gifts and treats will be whipped up so that needs to be decided too. The holidays are stressful for everyone but as women we always try to do too much. I have learned a long time ago that planning helps but realistic goals over the holidays are the key. Don’t plan too much, don’t put too much pressure on yourself. We will talk on that subject soon and I will be sharing my strategy for the holidays.

The new greenhouse is up. I need to order shelves and install the heater (by install the heater, I mean, have my son install it). We are going to keep the herbs, geraniums, and some tomatoes in the greenhouse this winter but mainly we will grow seeds and plants in the early spring. I may also grow some lettuces in it.

Lastly, my not so little one year old grandson will be here every day for dinner. My daughter, his momma, is away serving her country for a month. She left Saturday. They are missing each other very much, my son-in-law does a tremendous job but I am in charge of dinners for him. So I am gearing dinners to his likes. Have you made your menu for the week?


Monday





Roasted Tomato Soup
Grilled Cheese with Gruyere
Garden Salad

Tuesday




Slow Cooker Beef Stew
Beer Bread


Wednesday

 

Pork Chops with a Dijon Mustard Sauce
Mashed Potatoes
Roasted Green Beans

Thursday




French Bread Pizza Bar
With Pepperoni, Sausage, Peppers and Mushrooms
Cesar Salad

Friday



Puff Pastry Chicken Pot Pie


Saturday



Chili Bar
with all the fixings
Crudities


Sunday Brunch –



Blackberry French Toast
Soft Boiled Eggs
Toast
Assorted Fruit