Tuesday, October 12, 2010

Broccoli Cheese Soup

This is a family standard. I made the fist batch of the season yesterday and the boys are having it for dinner tonight. I look forward to leftovers. This soup makes A LOT, but it freezes well.

2 Tbl butter
3/4 cup chopped onion
Sauté onion in butter until translucent
Add 5 cups water and bring to a boil
Add 5 chicken bullion cubes and stir to dissolve (you could also just use 5 cups chicken broth)
Add 8oz package of egg noodles, crushed (I like the thin noodles)
1/8 tsp garlic powder
Bring to a boil until noodles are tender
Add 2 pks chopped broccoli thawed and drained well
Cook for 4 minutes
Add 5 cups milk and 2lb cubed Velveeta cheese
Heat over low until cheese is melted.

Baked Potatoes and Roasted Chicken

This recipie is really good and honestly couldn't be easier.

Scrub 3-4 baking potatoes (how ever many will fit in the bottom of your crock pot) and poke a few holes in each one to release steam. Cover potatoes tightly with foil and place in bottom of crock pot. Season 4 bone in, skin on, chicken breasts and place on top of poatoes. Cover and cook on low 6-8 hours, until chicken is done.

I used a parmesean spice blend/rub that I had on hand but you could use any rub you want or just salt and pepper. The chicken was very moist and the potatoes were cooked just right. I ate after it had been in the crock pot about 10 hours, the chicken was starting to get a bit dry, but was still moist.

Menu for the Week of October 10

Monday-Roast Chicken, baked potatoes, steamed carrots, biscuits
Tuesday-Broccoli Cheese Soup
Wednesday-Whatever Chad and I decide
Thursday-Parmesan and Potato Crusted Chicken Fingers, brussel sprouts, rice or potatoes or whatever I can find in the cabinet