Broccoli Cheese Soup

Recently, it's been rainy and I developed a nice little cold.  But it just made this soup taste that much better!  I love soup on a cold, rainy day and/or when I don't feel the greatest.  And this one is delightful.

Ingredients

4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, sliced
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream or 1 cup of milk
1 cup of shredded cheddar cheese

Directions

1. Melt 4 tablespoons butter in heavy medium pot over medium-high heat.
2. Add onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes.
3. Add the flour and cook for 1 minute, until the flour reaches a blonde color.
4. Add stock and bring to boil.
5. Reduce to a simmer and add broccoli.Simmer uncovered until broccoli is tender, about 15 minutes.
6. Pour in cream and cheese. Stir to combine and melt.  Serve hot.


Gluten Free:  use GF all purprose flour and GF chicken broth.


Recipe and photo from katrina-runs.com

Cheesy Potato and Sausage Casserole

This recipe is delicious!  Creamy and cheesy, with your choice of protein.  Yum yum!

Ingredients

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage 
1/8 teaspoon paprika

Directions:

1 Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
2  Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
3  Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
4  Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
5  Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
6  NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.


Gluten Free:  Use GF all purpose flour.

Recipe from food.com

Beef Tortilla Stack

This is a recipe I have grown up eating my entire life.  And it is so simple and delicious!  I just made it again this past weekend, and decided to share!  I hope you enjoy as well!

Ingredients
1 lb. ground beef
12 corn tortillas
1 14. oz can tomato sauce
1 Tbsp chili powder
1 large can sliced olives
Shredded cheddar cheese (about 2 cups)


Directions
Brown your meat in a skillet.  Once cooked through, add tomato sauce and chili powder and remove from heat.  Layer the ingredients in a 6 inch round baking dish.  Layers: 3 tortillas, meat sauce, olives, cheese and repeat until the ingredients are gone, ending with cheese on top.  (I usually end up with about 3 layers.)  Bake at 400 degrees for 30 minutes. 


I like to serve this dish with sour cream, guacamole, and shredded lettuce and eat it almost like a taco salad.  Sooo yummy!  You can also substitute the beef for ground turkey or shredded cooked chicken.  I have tried both ways and they are both very good and much lighter as well!  In fact, I think me and my husband prefer them now over the beef!

Also, this recipe is GLUTEN FREE!  Wahoo!  Just double check your corn tortillas.  Mission brand has a yellow corn tortilla that actually says "gluten free" on the back of the package, just FYI.

Photo from simplytoogood.com

6 Can Soup

You know me, I'm all about simple and easy recipes!  Being a woman that works full time, although I absolutely love to cook, I don't always have the time or energy.  This soup was perfect for one of those days!!  Took me 10 seconds to pour all of these cans in to a pot and then let it simmer until I felt the flavors were nice and blended.  Me and my husband served it with scoop tortilla chips, shredded cheddar cheese, and sour cream.  Yum yum yum!

Ingredients1 can of each:
Chicken broth
Chicken n' Rice soup
Ranch style beans
Corn, undrained
Rotel
Chicken breast, chunks

DirectionsPour all ingredients into a pot, simmering until warm and the flavors are mixed together nicely. (about 20 min or longer if you prefer)


Gluten free: just make sure to double check your chicken and rice soup (I used Progresso brand) and ranch style beans.


Recipe and photo found on creativitythroughfood.blogspot.com