Best Broccoli Soup Recipe

Here's a creamy, comforting soup that beautifully showcases broccoli. It's a delicious way to eat your vegetables. —Carolyn Weinberg, Custer, Montana

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD:6-8 servings

Ingredients

• 2 cups water
• 4 cups chopped fresh broccoli (about 1-1/2 pounds)
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 6 tablespoons butter, cubed
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups 2% milk
• 1 tablespoon minced fresh parsley
• 1 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Directions

• 1. In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
• 2. In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
• 3. Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).

Nutritional Facts

1 serving (1 cup) equals 164 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 868 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.

© 2015 RDA Enthusiast Brands, LLC

Loaded Baked Potato & Chicken Casserole

OH HOLY SMOKES!!! SHUT THE FRONT DOOR!!
This is what I will be making next weekend ! I have been looking for this RECIPE for a while now and found it today! Yay! Your family will love it ! So be sure to save it to your timeline....
~
Loaded Baked Potato & Chicken Casserole
Ingredients
2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion
Instructions
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

German Meatballs and Gravy

German Meatballs and Gravy Recipe

These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. —Marshelle Greenmyer-Bittner, Lisbon, North Dakota

TOTAL TIME: Prep: 30 min. Cook: 35 min. YIELD:8 servings

Ingredients

• 1 egg
• 3-1/2 cups milk, divided
• 1/2 teaspoon Worcestershire sauce
• 1 cup finely shredded uncooked peeled potatoes
• 2 tablespoons finely chopped onion
• 2 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon pepper
• 2 pounds ground beef
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• Hot mashed potatoes, optional

Directions

• 1. In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls.
• 2. In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm.
• 3. Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired. Yield: 8 servings.

Nutritional Facts

6 meatballs (calculated without mashed potatoes) equals 383 calories, 24 g fat (11 g saturated fat), 127 mg cholesterol, 745 mg sodium, 13 g carbohydrate, 1 g fiber, 28 g protein.

German Potato Dumplings

German Potato Dumplings Recipe

Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—Arline Hofland, Deer Lodge, Montana

TOTAL TIME: Prep: 40 min. Cook: 10 min. YIELD:8 servings

Ingredients

• 3 pounds medium potatoes (about 10), peeled and quartered
• 1 cup all-purpose flour
• 3 eggs, lightly beaten
• 2/3 cup dry bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 12 cups water
• BROWNED BUTTER SAUCE:
• 1/2 cup butter, cubed
• 1 tablespoon chopped onion
• 1/4 cup dry bread crumbs

Directions

• 1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.
• 2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.
• 3. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
• 4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings. Yield: 8 servings.

Nutritional Facts

2 dumplings with 2 tablespoons sauce equals 367 calories, 14 g fat (8 g saturated fat), 100 mg cholesterol, 524 mg sodium, 51 g carbohydrate, 5 g fiber, 9 g protein.

Vietnamese Slow Cooker Chicken with Bok Choy

Vietnamese Slow Cooker Chicken with Bok Choy

(adapted from Mom's Kitchen Handbook and A Year of Slow Cooking)

Ingredients:
About 1 1/2 pounds boneless, skinless chicken thighs (note: you can use bone-in thighs but will need to cook the chicken about 1 to 1 1/2 hours longer)
2 tablespoons soy sauce
2 tablespoons fish sauce
1/2 teaspoon pepper
4 cloves garlic, minced
1 tablespoon canola oil
2 tablespoons packed brown sugar (divided)
About 1 1/2 pounds bok choy (usually 2 smallish or 1 largish head)
salt and pepper

Directions:
Season the chicken thighs with salt and pepper and arrange them in the bottom of a slow cooker. Combine the next five ingredients (through the canola oil) in a small bowl and add 1 tablespoon on the brown sugar; whisk until well blended. Pour the sauce over the chicken, cover and cook on low for about 4 hours.

Meanwhile, wash and chop the bok choy (you will use all the green part and some of the sturdier white part -- discard the base as you would with celery). When the chicken is finished cooking, remove it from the slow cooker temporarily and add the remaining tablespoon of brown sugar to the cooker liquid, stirring to dissolve. Stir in the bok choy until it is a bit coated with the sauce, then place the chicken on top of the bok choy. Replace the lid and cook on HIGH for about another 8-10 minutes or until the bok choy is tender.

May be served over brown rice.

Root Beer Float Cake

Ingredients:
1 package of white cake mix
1 3/4 cup of root beer divided
1/4 cup of canola oil
2 eggs
1 envelope of powdered whipped topping mix
(I used Dream Whip)

Directions:
In a large bowl or mixer combine cake mix, 1 1/4 cups of root beer, oil and eggs. Beat on low speed for 2 minutes or you can mix ingredients by hand for 3 minutes.
Pour into a greased 13x9 baking pan. Bake at 350 for 30 to 35 minutes or until toothpick comes out clean. Cool completely before icing.
For your icing combine the remaining 1/2 cups of root beer with the whipped topping mix. Beat on high until soft peaks form. Ice cake and store in fridge.
And yes you can definitely taste the root beer in this-it's so yummy!!

CHICKEN ALFREDO LASAGNA ROLLS

 
9 lasagna noodles
2 ½ cups Alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. Alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.