Wednesday, September 26, 2012

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.


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


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

Cheesy Potato and Sausage Casserole

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


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


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

Tuesday, September 18, 2012

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!

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)

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

Thursday, September 13, 2012

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
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