Monday, November 22, 2010
Sunday--Roast beef sandwiches, fries, veggies
Wednesday--Breakfast for supper
Monday, November 8, 2010
Sunday--Ham, scalloped potatoes, cooked carrots
Monday--Chicken and rice, acorn squash
Tuesday--Sloppy Joes, baked beans, raw veggies and dip
Wednesday--Cheesy ham and potato soup, biscuits
2 cups pancake mix
3 T. brown sugar
2 1/2 tsp. pumpkin pie spice1 1/2 cups milk
1 cup pumpkin puree
2 T. vegetable oil
2 T. vinegar
- In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the pancake mix, brown sugar, and pumpkin pie spice, stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (I left this out)
- 1 cup raisins
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
- Preheat oven to 375 degrees F. Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.
2 cups cooked squash
1 cup chicken broth
1 cup milk
Sprinkle of nutmeg
Bit of cayenne pepper (for that kick I was looking for)
I heated all the ingredients together, pureed in the blender, and topped with a bit of diced Granny Smith apple. Yum!
8 cups popped lightly salted popcorn (low-fat microwave popcorn is fine)
Monday, October 25, 2010
We did a big grocery shop on Saturday, so after a few weeks of mostly eating out of the pantry, I have a full menu planned. Here's what we're eating this week:
Sunday--Hubby and oldest son were gone, so the rest of us had breakfast for supper--pancakes and scrambled eggs
Monday--Salmon, baked potatoes, veggie
Wednesday--Pork chops, mashed potatoes, veggie
Thursday--Orange chicken, brown rice, veggie
I have some recipes to post from the last few months. Hopefully I can get to that this week!
Monday, September 20, 2010
The weather has cooled off considerably this month and the kids are back at school, so I've been cooking more. Here's what we're eating this week:
Monday--Stuffed pork chops/turkey tenders, baked potatoes, acorn squash
Tuesday--Chicken pot pie
Thursday--Kids' choice; hubby is out of town
Monday, September 6, 2010
2 teaspoons olive oil
1 bell pepper (any color), cut into four 1/2-inch-thick rings
4 large eggs
Coarse salt and ground pepper
2 teaspoons grated Parmesan (I forgot the Parmesan this time)
4 slices multigrain bread, toasted
8 cups mixed salad greens (We did not have salad with ours, just fresh fruit)
I'm not always sure if it's cost effective to make my own versus buying a product, so I broke down the cost of making this batch of jam:
I used Polaner All Fruit jars I had saved=FREE
Sugar was on sale for $0.69 when you bought 2 Sure Jells. I used about $0.25 of sugar
Sure Jell was $1.69 each; I used a coupon for $1 off 2, making each package $1.19
The raspberries were free from my mom.
The blueberries small amount of strawberries were about $2.
So for $3.44 I got 8+ jars of jam, or $0.43 per jar. And I know exactly what's in it (no high fructose corn syrup!) Not bad!
1 1/2 cups fresh blackberries (I used strawberries)
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter (I only used 1 cup of butter)
Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts (I did not use walnuts)
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
I put each piece of salmon on a square of aluminum foil, sprinkled with dill, and then layered with veggies: green beans fresh from the garden, zucchini, and grape tomatoes. Then I drizzled with olive oil, wrapped up, and grilled until the salmon was done--maybe 15 minutes?
School starts tomorrow, cooler weather has arrived, and I'm ready to get back on schedule again. The last month just flew by, and I have several recipes to post. But now, here's what we're eating this week:
Sunday--Stuffed peppers, applesauce
Monday--Homemade vegetable soup, rolls
Tuesday--Grilled pork chops, mashed potatoes, cole slaw
Wednesday--Chicken and rice, carrots
Thursday--Chili or tuna hot dish
Friday/Saturday--Out of town
Monday, July 26, 2010
Sunday--Pork chops and ribs, leftover broccoli/rice casserole, baked beans
Monday--Chicken burgers, veggies and dip
Tuesday--Ham/potato/green beans in the crockpot
Wednesday--Salmon and sides TBD
Thursday--Baked chicken and sides TBD
Saturday--We'll be out of town
Monday, July 19, 2010
Sunday--Grilled pork chops, mashed garlic red potatoes, salad and green beans from the garden
Monday--Mexican Hotdish, fruit salad
Tuesday--Grilled chicken and sides TBD
Wednesday--Breakfast for dinner (hubby and oldest son out of town)
Monday, July 5, 2010
homemade potato salad,
and peas and carrots with Poke Cake for dessert.
Here's what we're eating this week:
Sunday--July 4 (see above)
Monday--Leftover ham and sides
Tuesday--Pork stir fry
Thursday--Polish sausage/hot dogs
1 cup sugar
1 cup sour cream
1/4 cup vegetable oil
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup fresh or frozen (thawed) blueberries
Mix egg, sugar, sour cream, and oil until blended. Combine flour, baking soda, and salt and add to egg mixture. Stir in blueberries.
Spoon mixture into greased muffin pan or muffin cups.
Bake in pre-heated oven at 400 degrees for 15-20 minutes.
Monday, June 28, 2010
Sunday--Roast beef sandwiches, chips, apple slices
Monday--Grilled chicken drumsticks, sweet potato fries, sweet corn
Tuesday--Hamburger/pasta dish, salad
Wednesday--Grilled chicken breasts, pasta salad
Thursday--Ham, mashed potatoes, veggie
Monday, June 14, 2010
Sunday--Eggs, toast, yogurt and grapes
Monday--Pork ribs, mashed potatoes, green beans
Tuesday--Fish, noodles, veggie
The rest of the week will be determined after I make a grocery list and go shopping!
1 1/2 T. vegetable oil
1 medium onion, thinly slice (I left the onion out)
1/4 tsp. salt
2 tsp. curry powder
1 can (12-14 oz.) unsweetened coconut milk
1 cup canned diced tomatoes (I used a whole can)
2 T. tomato paste
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (I used a 20 oz. package)3 cups packed fresh baby spinach
In a large skillet, heat the oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.Add the chicken, stir well, and cook 5 to 6 minutes or until the chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice.
I cooked the chicken first. I removed it from the pan, added the coconut milk, tomatoes, tomato paste and curry powder, cooking until thickened. I added the chicken back along with the spinach for about 3 minutes, then served over rice.
1/2 cup fresh lime juice (about 3-4 limes) (I used the ReaLime in the plastic bottle shaped like a lime)
1/4 cup soy sauce
1/4 vegetable oil (plus more for brushing the tortillas)
1 T. honey2 tsp. minced garlic
1 1/2 tsp. chili powder
6 boneless, skinless chicken thighs, about 4 oz. each (I used thighs and breasts)
8 small corn tortillas, 5-6 in. in diameter
1 1/2 cups shredded Monterey Jack (I used cheddar)
1 1/2 cups shredded lettuce
salsa, guacamole, sour cream, cilantro, green onions (we used salsa and sour cream)
1. Place the chicken in a gallon ziplock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.
2. Prepare a charcoal fire of set a gas grill to medium-high, close the lid, and heat until hot--about 10 to 15 minutes.3. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.
4. Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. (I used my electric skillet for this step.)
5. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings.
Monday, June 7, 2010
Sunday--Chicken burgers, fruit salad, corn
Monday--Grilled pork tenderloin, baked potatoes, veggie
Tuesday--Spaghetti, garlic bread, salad
Wednesday--Chicken curry (new recipe)
Saturday--Chicken Tostadas (new recipe)
1 lb. whole wheat penne pasta (I used regular penne)
2 C extra sharp cheddar cheese (I used medium cheddar)
1 1/2 C diced ham
8oz. mushrooms, sliced (My small hometown grocery store only had large mushrooms for $3.99; I used canned instead, although fresh would definitely be better)
I also added some frozen peas
4 T white wheat flour
3 C milk* (divided) (I ended up using about 2 cups)
1/4 tsp. pepper
Begin by boiling the pasta according to package directions. Then, mix together 1 C milk and flour in a large measuring cup. Meanwhile, saute the mushrooms in a large skillet with a little olive oil, if necessary. When mushrooms are cooked, remove from the pan and toss with diced ham.
In the same skillet, pour the milk mixture into the pan. Stir constantly, adding additional milk to reach desired thickness while warming the mixture so that it thickens. Simmer about 3 minutes.
Add in the ham and mushroom mix, and simmer until ham warms. Then, add in 3/4 of the shredded cheese.
Spread the pasta into a 9x13 glass baking dish. Pour the cheesy sauce over the pasta. Stir to coat. Then, sprinkle with remaining cheese. Stick the dish into a warm oven... about 300 degrees, for 10 minutes, until the cheese on the top melts.
1-8 oz. pkg. cream cheese, softened
1-14 oz. can sweetened condensed milk
1/3 cup lemon juice from concentrate
1 tsp. vanilla extract
1-9 in. baked pie shell of graham cracker crumb crust
1-21 oz. can cherry pie filling, chilled
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving. Store leftovers covered in refrigerator.
3 cups frozen peas, thawed
1 head cauliflower, chopped into bite size pieces
1/2 cup pitted green olives, chopped
1 cup thinly sliced celery (I didn't have any celery, but I added some thinly sliced carrots)
1/4 cup ranch dressing
1 cup nonfat plain yogurt (I used light sour cream)
1/2 teaspoon garlic powder
1 cup cashew nuts
- Mix the peas, cauliflower, olives, and celery together in a large bowl.
- Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.
Monday, May 31, 2010
Monday--Brats, cole slaw, baked beans, cherry cheese pie
Tuesday--Chicken & Rice, salad
Wednesday--A pasta dish
Thursday--Breakfast for supper
Saturday--Birthday girl's choice
Hopefully I'll get a few new recipes up this week, like cauliflower/pea salad, rhubarb bread and cherry cheese pie.
Monday, May 24, 2010
Sunday--Chicken burgers, fresh fruit, raw carrots
Monday--Tomato bacon chicken in the crockpot, mashed potatoes, carrots
Tuesday--Chicken soup or hotdish with leftover chicken from last night, crescent rolls
Wednesday--Chili mac made with ground turkey
Monday, May 17, 2010
Sunday--Pork tenderloin, homemade baked beans, corn on the cob
Monday--Birthday boy's choice of bacon cheeseburgers and curly fries, plus raw carrots and birthday cake and ice cream of course
Tuesday--Cashew chicken and rice
Thursday--Perch and sides TBD
Monday, May 10, 2010
Sunday--Out to Green Mill for Mother's Day
Monday--Hot dogs on the grill, chips, veggie
Tuesday--Chicken, potatoes, carrots
Thursday--Pork tenderloin, baked potatoes, veggie
Wednesday, May 5, 2010
Sunday--Five Guys Burgers and Fries (my first time!) in Duluth
Monday--Creamy Baked Chicken Breasts, baked potatoes, veggies
Tuesday--Steak on the grill, fried potatoes, sweet corn, fruit salad
Wednesday--Enchiladas, Spanish rice
Thursday--Ham, mashed potatoes, veggie
Friday and Saturday--Going to be out of town for my sister's wedding. Woo hoo!
Monday, April 26, 2010
Sunday--Went out to eat with the in-laws
Monday--Hamburgers, cole slaw and baked beans
Tuesday--Chicken and Rice
Wednesday through the end of the week--not sure yet, as I'll probably do my grocery shopping on Wednesday and figure out the rest of our meals after that.
1 pound hamburger, browned and drained
Chopped onion, cooked with the hamburger
1/8 tsp. salt
6-10 oz. water
6 oz. tomato paste
8 oz. tomato sauce
1/2-1 T. ground oregano
1/2 T. sweet basil leaves
20-30 ounces of your favorite spaghetti sauce
Pour into 9 x 13 pan. Cover with 8 oz. mozzarella cheese (or other cheese). Pour the following batter over cheese: Whip 2 eggs, 1 cup milk, 1 T. cooking oil. Stir in 1 cup flour, 1/4 tsp. salt. Sprinkle top of batter with 1/2 cup Parmesan or other grated cheese. Bake at 400 degrees for 30 minutes or until golden brown.
1 tsp. oil
1 large red pepper, chopped (I used red and orange peppers from the freezer)
1 onion, chopped (I omitted the onion because the meatballs I used had onion in them)
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved (I used 1 large can of pineapple)
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs (I used my basic meatball recipe but made the meatballs about half the size I normally do. Then I sauteed them until they were cooked through. I did this earlier in the day so when I cooked the rest of the meal, the meatballs were ready.)
2 cups instant white rice, uncooked (I cooked brown rice)
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over rice.
Monday, April 19, 2010
Sunday--Grilled chicken, baked potatoes, mixed veggies
Monday--Breakfast for dinner: Eggs, fried potatoes, ham, toast and bananas
Tuesday--Taco pasta that I was considering for last week
Wednesday--Salmon and sides
Thursday--Baked chicken, mashed potatoes, carrots
Monday, April 12, 2010
Sunday--Smoked sausage, fried potatoes, mixed veggies
Monday--Pineapple meatballs, brown rice, veggie
Wednesday--Homemade vegetable soup, rolls
Thursday--Hot ham and cheese sandwiches, veggies and dip
Saturday--TBD, maybe the Taco Pasta that Org Junkie's family liked so much
Cooked rice (I used brown rice)
Leftover chicken, mixed with . . .
Gravy (jarred/canned or homemade--I made more of a chicken pot pie type sauce with butter, flour and chicken broth)
Toppings: I used
Chow mein noodles
Layer on your plate rice, chicken mixture, and toppings of your choice.
Friday, April 9, 2010
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce (I just used whatever salsa I had on hand)
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons) (I omitted the green onions)
- Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. (I also sprinkled some cheese on top.)
- Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Tuesday, March 23, 2010
Sunday--Kid's Choice (Chicken nuggets, mac and cheese and apple slices)
Monday--Homemade chicken soup
Wednesday--Fish, home fries, veggie
Thursday--Turkey roast, baked potatoes, veggie
Friday--Pizza (The local pizza place has an anniversary special of $5 for a large pepperoni or sausage--can't beat it!)
Saturday--Hot ham and cheese
Monday, March 15, 2010
Sunday--Hamburgers/chicken burgers, homemade potato salad, orange slices
Monday--Chicken tacos, pineapple
Tuesday--(Not Your Grandma's) Tuna Casserole
Wednesday--Parmesan Chicken, mashed potatoes, veggie
Thursday--Salmon and sides tbd
2 cups flour
1 1/2 tsp. salt
1 T. baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
1/2 cup jam or preserves of your choice (I used half strawberry and half cherry)
1/4 cup sugar for topping
Heat oven to 375 degrees. Spray muffin pan with no stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, sugar, peanut butter and oil to bowl; combine ingredients on the low speed of an electric mixer, just until moistened. Do not overbeat.
Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with sugar. Bake for 18-20 minutes. Remove from the oven; cool in pan 5 minutes.
Makes 12 muffins.
These were quite heavy muffins, but had a good flavor. My son took one to school for snack and said his classmates said it smelled so good when he started eating it.
Monday, March 8, 2010
Sunday--I made mac and cheese for the kids and I had a turkey sandwich
Monday--Better Cheddars, mixed veggies
Wednesday--Something with chicken
Thursday--Tilapia, roasted red potatoes and asparagus
Saturday--Hamburger/potato/green bean hotdish
|2||teaspoons canola oil|
|1||lb boneless skinless chicken breasts, cut into 1-inch pieces|
|1||teaspoon finely chopped gingerroot (I used ground ginger)|
|2||cups fresh broccoli florets|
|1||cup reduced-sodium chicken broth|
|1/8||teaspoon crushed red pepper flakes (I used a bit of cayenne pepper)|
|2||cups frozen sugar snap peas (I didn't have peas; I used mushrooms instead)|
|3||tablespoons reduced-sodium soy sauce (I used regular)|
|2||teaspoons rice vinegar (I used regular vinegar)|
|2||medium green onions, sliced (2 tablespoons) (I did not use green onions)|
|3||cups hot cooked brown rice|
|1/4||cup salted roasted cashew halves and pieces|
|In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.|
|Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.|
|In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.|
Monday, March 1, 2010
Monday--Sloppy Joes, salads
Tuesday--Turkey roast, baked potates, veggie
Wednesday--Chicken, broccoli and cashews
Thursday--Tilapia, roasted red potatoes and asparagus
Friday--Spaghetti and garlic bread
Saturday--TBD, we may have company
1 T. vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped (I used garlic powder)
1 lb. ground beef
1 1/2 T. chili powder
1 14 1/2 oz. can diced tomatoes
1 15 oz. can kidney beans, rinsed and drained
1 8 oz. box corn bread mix (I used the recipe on the side of the corn bread--1/2 batch)
1 large egg
1/3 cup milk
1 cup grated sharp Cheddar cheese
Preheat oven to 400 degrees. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meat, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp. salt; cook mixture, stirring occasionally, until liquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.
While chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9-inch pie plate. Spread batter over chili. Bake until golden, 15 to 20 minutes. Let stand 5 minutes and serve. (Mine baked about 25 minutes.)
Monday, February 22, 2010
Sunday--Ham, mashed potatoes, carrots
Monday--Fish, tater tots, mixed veggies
Tuesday--Whole chicken in the crock pot, roasted potatoes, peas
Thursday--Creamy chicken sandwiches
Friday--Better Cheddars and sides
1 can chicken broth
1 small onion, diced (I used less, about 1/3 of a small onion)
I also added some carrots
1/3 c. flour
1/4 c. butter
Pepper to taste
2 c. milk
1 1/2 c. shredded cheddar cheese
1/2 c. shredded swiss cheese
steamed chopped broccoli --2-3 cups, depending on your tastes
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
I actually cooked the carrots and broccoli with the onions and broth. I added the cheeses to the milk mixture before adding the broth mixture with the veggies in it.
Monday, February 15, 2010
Sunday--Canned soup, cottage cheese with fruit
Monday--Pork tenderloin, roasted red potatoes, veggie
Tuesday--Baked chicken, baked potatoes, veggie
Thursday--Grilled cheese/tomato soup