Tuesday, August 26, 2014

Cheesy Vegetable Chowder

Cheesy Vegetable Chowder


Ingredients-Serves 2

  • 3/4 cup small cauliflowerets
  • 3/4 cup small broccoli florets
  • 1/4 cup chopped onion
  • 1/4 cup halved thinly sliced carrot
  • 1 to 2 tablespoons butter
  • 1-1/2 cups 2% milk, divided
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 tablespoons all-purpose flour
  • 1/3 cup cubed process cheese (Velveeta)

Directions

  • In a large saucepan, cook the cauliflower, broccoli, onion and carrot
  • in butter for 5 minutes or until vegetables are crisp-tender. Stir
  • in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil.
  • Reduce heat; simmer, uncovered, for about 5 minutes or until
  • vegetables are tender, stirring occasionally.
  • Combine the flour and remaining milk until smooth; add to saucepan.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Reduce heat; add cheese and stir until melted. Serve immediately.
  • Yield: 2 servings.


Amy's Notes:

I quadrupled this recipe so there was enough for more than one meal. I also added some chopped celery. 
Next time I'm temped to add potatoes and bacon. Delicious served with warm bread.

Wednesday, August 20, 2014

Chicken Parmesan Meatball Poppers









 

Chicken Parmesan Meatball Poppers


Ingredients



1 lb ground chicken breast
¾ cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
garlic cloves, pressed
½ small onion, grated
2 Tbsp + 1 cup marinara sauce (divided)
½ Tbsp dried Italian seasoning
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
½ tsp kosher salt
½ tsp fresh cracked black pepper
large egg, lightly beaten
1 cup shredded Italian blend shredded cheese


Directions

Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
Set aside 1 cup marinara and shredded Italian cheese.
In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned.
Turn oven to broil.
Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.
Broil for 2-3 minutes until cheese is golden brown and bubbly
Serve and enjoy!

Amy's Notes:



I made them larger to eat as a sandwich. It was very yummy and then we also added some extra marinara sauce and Parmesan cheese on top.