What's for dinner?

[SoCalMom]

Was stuffed bell peppers (got 'em at the farmer's market for 0.33 each!) and broccoli

stuffed the bell peppers with a mixture of cooked ground beef, mexican rice, celery, green onion, garlic, corn and jalapenos. YUM!

[sktevis]

2 medium red potatoes, chopped
1 14-ounce can of reduced sodium chicken broth
3 cups small broccoli florets
2 cups milk
3 TB AP flour
8 oz. shredded smoked Gouda cheese
2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
Additional cheese to top soup
Black pepper

In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.

In medium bowl, toss flour with cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Divide among bowls. Top with greens and additional cheese.

BTW, I added carrots because I had some I needed to use up, I used the cheddar cheese Kroger had on sale instead of the Gouda (although I would have liked the Gouda!), and I used spinach for the greens.

[Helene]

We are having left over chicken and pasta caserole from Saturday. It is awsome! I just bake 2 chicken breasts (you could use canned chicken or parts other than breasts but that is what we like). Then cool it and dice it up. I boil a box of the mini penne pasta then add the diced chicken, 3 cans cream of mushroom soup (or sometimes 2 cans of the cream of mushroom and 1 can cream of cellery) then I add about 1/2 bag of frozen peas and carrots some of those french fried onions and 2 cups of mild chedder shredded. I also add about 1 tsp of season salt and abt 1/4 tsb of cayanne pepper. Mix it all up, put it in a caserole dish then add about a cup more of cheese to the top top then a few more of the fried onions. Bake on 350 until bubbly and it is awsome! Just add a nice salad if you want and bread...

[SoCalMom]

Originally Posted by sktevis

2 medium red potatoes, chopped
1 14-ounce can of reduced sodium chicken broth
3 cups small broccoli florets
2 cups milk
3 TB AP flour
8 oz. shredded smoked Gouda cheese
2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
Additional cheese to top soup
Black pepper

In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.

In medium bowl, toss flour with cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Divide among bowls. Top with greens and additional cheese.

BTW, I added carrots because I had some I needed to use up, I used the cheddar cheese Kroger had on sale instead of the Gouda (although I would have liked the Gouda!), and I used spinach for the greens.

this sounds seriously awesome! I'm going to have to experiment and make a GF/CF version

[paige]

We had garlic shrimp with noodles, broccoli, corn, an carrots (Viola meal) lol
this was so good I have to wash of the garlic and oil or it taste a lil greasy and Strong but I love them after I swish it with water a couple times!!
also had cheddar garlic biscuits!!