Super fun kid rated 8 broccoli and cheese soup topped with funyon chips.Serves 12
1 small onion diced
2 tbls flour
2 tbls butter
1 tbls salt , 1 tbls pepper
5 piece celery diced small
1 14 oz bag frozen broccoli
1 cup melt able cheese
1/2 gallon unsweetened soy milk
1 bag funyon chips
In large 12 quart soup pot melt your butter on med high. When melted add your small diced onion and cook till glossy looking.
Add your 2 tbls of flour stirring quickly.
Add celery and soy.
Throw in your frozen broccoli.
Add your cheese chopped up and lower to medium.
If there are any veggies uncovered by liquid add water until covered.
Simmer about 30 min until cheese is melted.
Top with funyon onion chips and serve.
I am always trying to find fun ways to encourage my kids to eat healthy. This recipe is super easy and cooks in 7 minutes.
Meat free option as well.
Vegetable ragu ( thick chunky vegetables in red sauce)
Mozzarella cheese and fresh basil
And I used salami in these. (Optional)
Preheat your oven to 375°
Heat your vegetable ragu and spoon desired amount on your tortilla.
Top with your desired among of cheese.
Top with your chopped salami. (Optional)
Cook at 375° for 7 minutes.
Top with fresh basil and enjoy!
Veggie Nacho Supreme 1
This is one of my Vegertarian Nacho Sumpreme dishes that I have been filling up on lately. A low fat high fiber version of old mundane nachos packed with antioxidents and power.
1 cu. cooked pinto beans
1/3 cu queso
1/2 cu or so cabbage
1/2 Roma tomato
1 stalk of celery
7 thinly sliced cucumber
Roasted Red Ghost Pepper Salsa
Start by layering a thin but solid layer of chips in the center of the plate.
In a microwave safe dish heat your beans layering them on the chips.
Your cheese should be heated as well (also in a microwave safe dish) until completely melted into gooey goodness.
Layer on top oof the beans.
Make sure to always thoroughly wash your vegetables befor eating and cooking.
Your vegetables will need to be cut into a form that is easily eaten on chips so we will start with the cabbage.
The cabbage you will use 1/6 of a small head of raw cabbage. this cabbage is going to pack in alot of nutrients that lettuce lacks and a wonderful texture to your nachos as well.
Thinly (as thin as you can) shredd your cabage. I do this prcess with my 12″ chef knife. A shredder may be easier if you have one that is totally up to you.
Pile your neatly shredded cabbage on one spot on your nacho.
Then will will dice your half a roma tomato and place next to the shrredded cabbage.
Your one stalk of celery diced goes next to the tomato. Again this is one of those ingredients that changes the texture alot and adds alot of value to the dish.
Cucumber slices I dice as well piling them next to the celery where all the diffrent veggies can be seen.
Topping with a small spoon of my roasted red ghost pepper salsa and small scoop of sour cream.
Again if you have any questions please feel free to message me!