Aunt Judy's Broccoli and Cheese Soup

This recipe was sent to me by my Aunt Judy. We try to eat fairly healthy but sometimes, you just need a cheesy, Velveeta soup. It's been rather cold and nasty here, so soup really fit the bill. This doesn't make a ton, but it's easy to scale it up. If you make a double batch, it will use the whole block of Velveeta.

Here's what you'll need.

 One 12-14 ounce bag of frozen broccoli

2 cans of cream of potato soup

 (Original recipe calls for chicken, but I just can't use it. 

I think it's gross, so I sub in potato soup every. time.)

1 and 1/2 soup cans of milk

1/2 stick butter

1/2 lb Velveeta

Begin by cooking your broccoli according to package directions. On the stove or in the microwave, either is fine.

 Once it's cooked, drain it then put it back in the soup pot and mash it with a potato masher. Do this to your desired texture, we like it pretty mashed.

 Dice your Velveeta cheese.

 Add everything to the pot with the broccoli.

 Heat through.

 Serve!

Day 168: Green Bean Pilaf

Day 168.

We are always looking for new and interesting side dishes. This one fit the bill!

Here's what you'll need.

1 tablespoon butter
1/3 cup thin spaghetti, broken up
1 cup white rice
1 3/4 cup chicken stock
1 cup frozen green beans


Begin by melting the butter in a lidded skillet.


Add in the spaghetti and let it brown slightly.


Once it begins to brown, add the rice.


Give it a good stir.


Pour in the chicken stock.


Bring to a boil. Place a lid on it and reduce to a simmer. Simmer for about 18 minutes, or until all liquid is absorbed.


Add in the green beans (and a glug of chicken stock if it seems dry) and slap the lid back on it. Cook for another 5 minutes, or until beans are done.


Stir well.


Serve hot.

Day 157: Rainforest Pasta

Day 157.

Apparently, this is a copycat recipe of a pasta dish at The Rainforest Cafe'. I've never been there, but it sounded good when I read it, so I made it. It was actually really good!

Here's what you'll need.

1 lb. boneless, skinless chicken breasts
2 tablespoons paprika
1 tablespoon garlic salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 can corn
1 cup grape tomatoes
2 green onions
1/2 lb. pasta
2 teaspoons cajun seasoning
1 tablespoon olive oil


Give the paprika, garlic salt and pepper a good stir.


Slice the chicken into strips and coat with the paprika, garlic and pepper mix.


Heat one tablespoon oil in a skillet, then add the drained can of corn and the green onions, diced.


Cut the tomatoes in half.


Add them to the skillet.


Add in the chicken. Cover the pan.


Cook the pasta according to package directions, then drain. Add to a serving bowl.


Season pasta with the olive oil and cajun seasoning.


Toss well.


Once chicken is cooked through, add to the pasta. Toss.


Serve hot.

Day 152: Chicken Salad Piccata

Day 152.

Gaaahhh! So I've fallen behind. Again. Summer is so incredibly busy for us! We're on the go a lot, so I don't get to cook nearly as often as I like. I will be making an effort from here on out to do more home cooking!

I found this recipe for chicken salad piccata and thought it sounded nice and summery. It was!

Here's what you'll need.

1 1/2 lbs. red potatoes
1/2 lb. green beans
1/4 cup plus 2 tablespoons olive oil
1 lemon
salt and pepper
1 egg
1/4 cup flour
1 lb. boneless, skinless chicken breasts
Parsley


To begin, scrub and slice the potatoes into wedges.


Add to a large pot of water and boil until fork-tender.


Drain, and set aside.


Snap the beans and cook until crisp tender.


Meanwhile, place one chicken breast in between some plastic wrap.


Using a heavy bottomed pan, pound the chicken to an even thickness.
Repeat with the rest of the chicken.


Combine the flour, salt and pepper onto a small plate.


Crack the egg into a bowl, and beat it.

Heat up the two tablespoons of oil in a large skillet.


Dredge the chicken in the flour.


Then the egg.


Then the flour again.


Place the chicken into the hot skillet.


While the chicken is cooking, combine the 1/4 cup oil and zest of one lemon in the serving bowl.


Add the juice of one lemon and some parsley.


Whisk it all together.


Add the potatoes and beans to the bowl.


Toss well to coat.


Once the chicken is cooked through, remove it to a cutting board.


Slice the chicken into strips and place on top of the vegetables. Sprinkle with more parsley.

Day 148: Corn and Blueberry Salad

Day 148.

This recipe was in the same magazine as the watermelon chicken. I figured while we are diving in with something new, we should try this as well.

Here's what you'll need.

2 bags frozen corn-cooked according to package directions and room temperature
1 cup fresh blueberries
1 small cucumber
1/2 red onion
1/4 cup (or so) fresh cilantro
1 jalapeno
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon cumin


Slice the cucumber in half, then in half again, and then into slices.


Slice jalapeno.


Combine sliced onion, jalapeno, cucumber and blueberries in a large bowl.


Add a nice handful of chopped cilantro.


Combine lime juice, oil, honey and cumin in a lidded container.


Shake well.


Add dressing to bowl.


Stir in corn.


Toss well, serve chilled.