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Cheesy Broccoli, Cauliflower and Corn Soup

April 25, 2010 By The Recipe Mom Leave a Comment
creamysoup

What You Need:

2 (10 oz.) pkgs. frozen cut broccoli, thawed and drained
2 (10 oz.) pkgs. frozen cauliflower, thawed and drained
1 (10 oz.) pkg. frozen corn, thawed and drained
3 (14 oz.) cans vegetable broth
2 tsp dried dill
16 oz. American cheese, cubed

How to Make It:

Combine the broccoli, cauliflower and corn in the slow cooker.
Pour the broth over the vegetables and sprinkle in the dill.
Cover the slow cooker and cook the soup on low for 7 hours.
Adjust the heat to high and stir in the cheese.
Recover and cook for 30 minutes, stirring occasionally, or until the cheese melts.

Makes 6 servings

It’s so easy to throw this great soup together and even easier to walk away and let it simmer. If you’re in a pinch for time cook this soup on high for 3 hours. Leftovers make a great rice casserole. Mix the leftovers with rice and throw in some sweet red peppers. Top with you favorite shredded cheese and cover the top with breadcrumbs. Bake it for 30 minutes in a 350 degree oven and you have a great meal the family is sure to love from leftovers.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 7 hours 30 minutes
Total Time: approximately 7 hours 45 minutes

Nutritional Information: (approximate values per serving)
Calories 295; Fat 20g; Saturated Fat 12g; Carbohydrates 15g; Fiber 4g; Protein 17g; Cholesterol 58 mg; Sodium 1,609 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , ,

Broccoli and Creamy Celery Dish

March 24, 2010 By The Recipe Mom Leave a Comment

What You Need:

1/4 C vegetable broth
2 C of fresh broccoli florets
1/2 C milk
1 (10.75 oz.) can of cream of celery soup
1/2 t dried basil
1/4 t pepper
1 C cheddar cheese, shredded

How to Make It:

Place a saucepan over high heat and pour the broth into the pan.
Bring the broth to a rolling boil then add the broccoli.
Bring back to a rolling boil then reduce the heat to medium low.
Cover the pan and simmer the broccoli for 5 minutes until tender.
Stir in the milk and soup until blended in well.
Add the basil and pepper and stir to combine.
Heat for 5 minutes or until very hot.
Sprinkle with the cheese and heat 3 minutes or until the cheese has melted

Makes 4 servings

Substitute cream of broccoli soup for the celery soup to give this dish more broccoli flavor. Be sure not to drain the broccoli before adding the soup and milk. The broth will give the sauce a nice flavor.

Preparation Time: approximately 5 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 18 minutes

Nutritional Information: (approximate values per serving)
Calories 331; Fat 13g; Saturated Fat 7g; Carbohydrates 40g; Fiber 6g;
Protein 16g; Cholesterol 30 mg; Sodium 1,005 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , ,

Red Peppers and Pearl Barley Bake

February 7, 2010 By The Recipe Mom Leave a Comment
redpeppers

redpeppersWhat You Need:

1 C vegetable broth
1/2 C of pearl barley
2 C feta cheese, crumbled
5 garlic cloves, minced
1/2 C roasted red peppers packed in oil
1 red bell pepper, cored, seeded and cut in strips
1 T of lemon juice
4 Portobello mushrooms, sliced thin
3 C of spinach, roughly chopped

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat a cast iron or oven proof Dutch oven with a non stick cooking spray.
Pour the broth into the pan.
Add the barley, stir and smooth into an even layer.
Spread the cheese over the barley.
Place the garlic, roasted red peppers and bell pepper strips into the pan.
Dribble the lemon juice over the other ingredients.
Place the mushrooms into the pan.
Add as much spinach to the pan as you fit and still have a tight fitting lid.
Cover the pan and place in the oven for 45 minutes or until the barley is tender.

Makes 4 servings

The sweet addition of both roasted and fresh peppers along with the salty feta cheese makes for a delicious side dish. Serve this dish with white fish, seafood, chicken or even pork.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 461; Fat 25g; Carbohydrates 36g; Cholesterol 80 mg; Sodium 143 mg; Protein 35g; Fiber 6g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , ,

Cabbage with Minted Pork

February 2, 2010 By The Recipe Mom Leave a Comment
porkcabbage

porkcabbageWhat You Need:

2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cored, seeded and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees.
Place the rice into the pan.
Pour the broth over the rice and smooth the rice into an even layer.
Place both types of zest into a mixing bowl.
Add both the lime and lemon juice, the soy sauce, vinegar and the brown sugar to the bowl.
Stir until all the ingredients are mixed together well.
Stir in the jalapeno peppers, scallions, bell peppers and the mint.
Break up the ground pork into the bowl and stir until completely blended in.
Drop the mixture by spoonfuls into the pot.
Stuff the cabbage into the pan and spread the snow peas over the cabbage.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

This dish is a little spicy with the infusion of the jalapeno peppers. If you like a little less spice, use a milder pepper such as Serrano or Anaheim instead.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 652; Fat 21g; Carbohydrates 81g; Cholesterol 99 mg; Sodium 123 mg; Protein 35g; Fiber 4g

Filed Under: Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,