MOMeo Kitchen: Five-Star Broccoli Cheese Soup
Broccoli? Yummy? You bet!
When you combine the “little green trees” with cheddar cheese in this delightful healthy soup, broccoli is dee-licious!
Carrots, celery and onions (if you like) all go into the mix as well. Not too heavy and easy to make–this hearty soup is a great way to keep your kids eating their veggies.
Complete the meal with whole wheat biscuits and warm custard sauce over fresh (or frozen) berries and you’ll have a five-star winner of a dinner!
Five-Star Broccoli Cheese Soup!
3 cups chicken stock
2 cups chopped carrots
1 cup chopped celery
½ cup diced onion
2 cups chopped broccoli florets
½ tsp salt
¼ teaspoon ground black pepper
2 cups skim milk
¼ cup all-purpose flour
1 ½ cups shredded sharp cheddar cheese
1. In a large pot over medium high heat, combine the broth, carrots, celery, onion, broccoli, salt and pepper.
2. Bring to a boil and reduce heat to low. Simmer for 10 minutes and remove from heat.
3. Shake milk and fl our in tightly covered container; gradually stir into vegetable mixture. Add cheese.
4. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Whole Wheat Biscuits
1/4 cup margarine
1 cup all purpose flour
1 cup whole wheat flour
¼ cup wheat germ
3 tsp baking powder
½ tsp salt
¾ cup skim milk
1. Heat oven to 450F
2. Cut margarine into flours, wheat germ, baking powder and salt until mixture resembles fine crumbs.
3. Stir in enough milk so dough leaves side of bowl and forms a ball.
4. With processor dough hook, mix for 1 minute.
5. Scoop with 1 tbsp portion control, placing 1 inch apart on cookie sheet.
6. Bake 10 minutes or until golden brown.
Berries with Warm Custard Sauce
2 cups skim milk
¼ cup sugar
2 eggs
1 tsp vanilla
1 tbsp corn starch
2 tbsp water
Fresh or frozen berries
1. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until
small bubbles form around the edges of the milk. Stir in sugar until dissolved.
2. In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the
milk in the pan.
3. Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled. Top with berries.
Are your kids a little iffy on vegetables? Share the delicious recipes you make to tempt your kids!
Easy-Peasy Recipeezy – Chocolate Chip Banana Overload Rescue!
“Eew…gross!”
Frozen black bananas heaped in the bottom of my freezer, withering and shrinking like giant rotting raisins. Obviously the result of me tossing ‘a couple’ overripe bananas a week into future muffin storage multiplied by months!
Something HAD to be done…and FAST! My husband was threatening to dispose of my treasure trove of frozen bananas and based on the grossness factor, he was right!
The only option is a double batch of Chocolate Chip Banana Overload Rescue Recipe!
Chocolate Chip Banana Overload Rescue Recipe
I love this recipe because it uses so many bananas. It’s the perfect fix for frozen banana overload!
2 cups of flour
¼ cup of ground flax seed
¼ cup of wheat germ
1 tsp salt
2 tsp baking soda
½ cup vegetable oil
½ cup applesauce (unsweetened)
2 cups sugar
2 cups mashed ripe banana (~6 medium size bananas)
4 eggs slightly beaten
1 cups mini chocolate chips or chopped walnuts (optional)
Preheat the oven to 350 F and grease the muffin tins.
Mix the dry ingredients. In a large bowl, combine the vegetable oil, applesauce, sugar, bananas, and eggs. Add the dry ingredients and stir until the batter is just blended.
Pour into muffin tins for 15 to 20 minutes (12 to 15 minutes for mini muffins or 65 to 70 minutes for loaves) or until a toothpick inserted into the center comes out clean.
Freeze very well!
Got a best-ever banana recipe? Share in the comments and you could be featured in an upcoming issue of MOMeo Kitchen.
MOMeo Dinner Dash – Fast from the Freezer
Sometimes you just can’t help it – your day goes completely sideways, the fridge is quite literally empty, the kids are starting to rumble about being hungry.
The phone is in your hand ready to order in pizza and call it a day! And then you remember: you have something in your freezer just for days like today!
Tackling the Dinner Dash with Fast from the Freezer Favorites!
Every week (or so) I try to cook something and freeze it for days like that. So instead of ordering in pizza, I pull out my favorite casserole and pop it in the oven and turn my attention back to my family.
It doesn’t take much between client deadlines, a last-minute meeting and family activities for your well-stock fridge and pantry to run out! (Because of course the chaos weeks magically correspond to when you just seem to run out of everything!)
#1: Chunky meat sauce – Not only is it helpful for hectic days, but it’s the base for other family favorites like lasagna or sloppy joes.
#2: Anything pot pie – Chicken, beef or even fish pies freeze very well. Just freeze prior to baking and then all you have to do is stick in the oven and bake according to the recipe (with a little extra time to thaw).
#3: Hearty stews – Anything that’s a meal in itself is ideal for a fast from the freezer dinner. Freeze in family and individual-sized portions and reheat as needed.
#4: Marinated meat – Add your favorite marinade to beef or chicken and freeze in a sealed freezer bag.
#5: Casseroles – Freeze in an oven-safe container and seal with a lid or cling wrap and pop in the oven. Note: if the container is glass, thaw slightly in the microwave to prevent thermal shock.
Carla’s Favorite Hamburger Casserole
Sauté until no longer pink
1 to 1.5 pounds of ground beef (lean is best)
Add:
1 medium onion chopped
1 medium bell pepper chopped
And continue sautéing until onion are transparent
Season with:
Salt and pepper to taste
Cook 3/4 of a package of egg noodles according to package directions, set aside
Layer Beef mixture
1 can of corn niblets drained
1 small can of tomatoes
Cooked noodles
1 can of cream of mushroom soup
Cheddar cheese slices to cover
Bake at 375 for 20 minutes or until heated through and cheese is melted.
If using a 9 x 13“ pan, cook more pasta and put two cans of mushroom soup on top of the noodles.
Note: Freeze prior to baking and reheat in the microwave to bring the casserole to temperature and bake to melt the cheese.
Freezer Favorite Recipe From our Readers
MOMeo Reader, Rachel, from Busy Mommy Media, sent us her favorite crockpot recipe.
She loves it because it is easy, can be prepared ahead of time, and it is absolutely delicious.
This is not your typical meatloaf recipe.
Rachel
www.busymommymedia.com
Rachel’s (atypical) Crockpot Meatloaf
Ingredients
2 Eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Preparation
In a large bowl combine the first six ingredients. Crumble beef over mixture and mix well. Mixture will be moist. Shape into a round loaf; place in a 5 qt slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees.
In a small bowl whisk the ketchup, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. 6 servings.
Variation: Substitute basil and black pepper for the rubbed sage and leave out the ground mustard.
Freezer Meal Option
Make meatloaf according to directions. Shape the meatloaf and without cooking, place it in a freezer bag. Freeze the meatlloaf raw. When ready to cook, thaw in the fridge over night and place in the crockpot in the morning.
Got a Fast Freezer Favorite you’d like to share? Add it to the comments below along with your story and you could be featured in an upcoming MOMeo Kitchen! Just a reminder… links to your blog don’t count as a submission!
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