Broccoli Cauliflower Soup (cream-less)

Broccoli Cauliflower Cheese Soup (cream-less)

From “foodie and the fix” (via Jenn)

Yield: 4 – 1.5 c. servings

2 tsp butter

1 medium onion, chopped

1 c. carrots (about 2 medium)

4 c. low sodium chicken broth

4 c. broccoli, roughly chopped

2 c. broccoli, chopped into small pieces

2 c. cauliflower, roughly chopped

½ tsp. salt

Pepper, to taste

1 1/3 c. shredded sharp cheddar cheese

In a large pot, melt butter and add onions and carrots. Cook, stirring occasionally, until they start to soften (they’ll finish cooking later)

Next, add the 4 c. roughly chopped broccoli, cauliflower, ½ tsp. salt and the broth. Cover and simmer until veggies are very soft (you can mash them against the side)

Meanwhile, cook the 2 c. broccoli that has been chopped.

Once veggies in the pot are done cooking, blend them until you have your desired consistency (I like using an immersion blender and leaving it a bit chunky).

Turn heat to low, add shredded cheese and remaining broccoli. If it’s too thick for you, add broth until you reach desired consistency.  Add pepper to taste and serve. (serve with warm bread!)

Quinoa Enchiladas

Quinoa Enchiladas!

Kristen W.
Yield: one 9x13

2 cups dry quinoa

10 oz. green enchilada sauce

10 oz. red (mild) enchilada sauce

2 cans (about 9 oz. total) chopped green chiles

1 c. frozen corn (could also be canned, drained)

1 can black beans (drained, rinsed) …sometimes I do 2 cans

1-2 chicken breasts, cooked and shredded (I do mine with salt and pepper and chili powder)

1 tsp cumin

1-2 tsp chili powder (more for some spice)

1 ½ c. cheese (I like half cheddar half mozarella)

½ c. cheese (for the top)

***

Cilantro, avocado, sour cream, tomato, chips, etc. (serve with)

***

Cook quinoa according to pkg directions (2 c. water to 1 c. quinoa)

If cooking and not freezing, preheat oven to 375.

In a large bowl, combine cooked quinoa, enchilada sauces, green chiles, corn, black beans, cumin and chili powder. Stir in the 1 ½ c. cheese. (Add salt, pepper, cumin, or chili powder to taste if needed)

Spread quinoa mixture in a 9x13 baking dish and top with remaining cheese.

For cooking right away, place in oven until it’s bubbly and cheese is melted, about 15-20 minutes.

If freezing, cover with foil or lid. When baking, either defrost or plan on about 1.5-2 hours in the oven if you stick it straight in from the freezer.

TOP with chopped cilantro, avocado, sour cream, tomato, chips, etc.