One of my favorite comfort foods is soup. And when it’s creamy and cheesy, even better! I like to get sourdough bread bowls to put this in…you can find them at some local bakeries! Top with a little shredded cheese and even your kiddos will gobble it up!
½ cup butter
½ cup flour
6 cups chicken stock
6 cups milk
1 tsp salt
1 tsp white pepper
3-4 cups fresh broccoli florets
1 pound processed cheese, shredded
2 cups shredded Cheddar cheese
Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
When I saw these on a pin, I just HAD to make them. Not sure what everyone is bringing to your New Year’s or Game Day gatherings, but these are so different and delicious! Plus, they’re only 140 calories! WHAT?! Don’t delay! Make these today!
1 2/3 cups cooked shredded chicken
1/2 cup chopped fresh pineapple
4 TBS barbecue sauce
1/2 TBS chives
12 wonton wrappers (found in the produce section)
1/2-3/4 cup reduced fat 2% shredded cheddar cheese
Mix chicken, pineapple, BBQ sauce, and chives in a medium bowl until well coated.
Lightly spray cups of a muffin tin with cooking spray and press a wonton wrapper into each cup
Spoon about a tablespoon of the chicken mixture evenly into the cups, and sprinkle with cheese
Bake at 375 for 18-20 minutes. Let the cups cool for 5 minutes before popping them out so they keep their shape.
As we continue our month of JOY-uary, we found another way to spread a JAR of JOY! This is easy to make and can be a sweet gift for someone. Make a dozen of them to have on hand for someone recovering from surgery or just to brighten someone’s day! I added half a cup of corkscrew pasta because the jar wasn’t full. You could add more barley to fill it instead.
Italian Barley Soup Mix in a Jar
In a Jar, layer these ingredients in the order listed in a wide-mouthed pint jar:
1 cup pearled barley
½ cup sundried tomatoes
1 TBS dried chopped onions
1 TBS dried minced garlic
2 TBS dried basil
1 TBS dried oregano
1 TBS dried parsley flakes
½ cup pasta to fill (optional)
1 bouillon cube (I used beef, but you can use veggie)
Instructions for cooking the Italian Barley Soup from mix: Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water and one 14-ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. Serve topped with grated Parmesan. Season to taste. If you want to take it up a notch, add a pound of fried crumbled ground beef.
Maybe you’re not a baker, and that’s okay. You can still provide homemade holiday treats! These are simple and the kiddos will LOVE to help!
16 oz Pretzel Rods
12 oz Chocolate Chips, dark or white chocolate or Candy Melts
1-2 TBS Shortening
Line baking sheets with parchment paper
Microwave 2 cups of chocolate and shortening in a tall glass for 45 seconds. Stir. If necessary, microwave for additional 10- to 15-second intervals, stirring just until melted
Dip the pretzel rods into melted chocolate, tilting the glass to easily cover as much of the pretzel as you want. Use the side and rim of the glass to remove excess. Place on baking sheet. Sprinkle with sprinkles
This tastes like comfort and Thanksgiving and Christmas all rolled into one EASY dish! Seriously. All you do is put these 4 layers in a CrockPot and walk away. AND…it can be the whole meal! If you want to add a salad, great. But your veggies and starch and protein are all covered! We will definitely be making this one again!
4 chicken breasts
salt and pepper to taste
1 box chicken stuffing mix
1 can cream of chicken soup
3/4 cup sour cream
1/2 soup can water
10 oz bag frozen green beans (I used french cut)
Spray crockpot with cooking spray
Season chicken with salt/pepper and place in the bottom of a crockpot
Top chicken with stuffing mix
In a separate bowl, mix together soup, sour cream and water. Spread over stuffing
Place green bean on top
Cover and cook on HIGH for 4 hours (or LOW for 6 hours)
Sometimes, CrockTober is a recipe. Sometimes, it’s more of an idea of what to make for dinner. I personally had NEVER had a Meatball sub in my life before this. It was messy (just as I thought, which was why I was avoiding them) but it was worth it! So delicious! And one of the easiest things I’ve ever made! (pro tip…once you’re out of buns if you still have sauce and meatballs left, just serve over spaghetti noodles!)
One 2 pound bag of frozen Italian Style Meatballs
8 hoagie rolls
2 jars of marinara (I added some extra garlic and basil)
14 Sandwich style sliced mozzarella cheese.
Dried or fresh basil
Place frozen meatballs in a slow cooker
Pour marinara over the top of the frozen meatballs
Cover and cook on high for 4 hours
During hour 3, preheat your oven to 350
Open your hoagie rolls and place on a baking sheet
Toast for about 5 mins
Add 2 slices of Mozzarella cheese to each roll and return to the oven
Continue to toast for 5 minutes or until cheese is melted