Betsy and I were given the chance to try out some frozen broccoli florets that are available from Schwan's.
We decided that we should just do more than serve it as a side dish (although they are great fried in some olive oil with shredded cheddar cheese and some peanuts), so we went with two different meals that incorporate broccoli.
The first thing we had was some homemade broccoli cheese soup. You will need around 10oz of the broccoli, a 10.5oz can of chicken soup with rice, 1 1/4 cups chicken broth, and 8 to 16oz of velveeta.
Start by putting the broccoli in a large pot and cover it with water. Bring the water to a boil over medium/high heat. Let the broccoli boil for one minute then remove it from heat and drain the water.
While the broccoli is cooking, cut the velveeta into cubes.
Add the canned chicken soup and chicken broth to the pot with the broccoli. Bring the broth to a boil over medium/high heat, stirring occasionally. Allow it to boil for 2 minutes.
Now is your chance to breakout one of those kitchen gadgets you got as a wedding or house warming gift and have maybe wondered what you would use it for, your emersion blender.
You can also use a food processor or regular blender. Using your kitchen gadget of choice, puree the soup, making sure all the broccoli gets chopped up to your desired size. Return the pureed soup to the pot.
Add the cubed velveeta to the pot, the more velveeta you use, the thicker your soup will be.
Put the pot over medium heat and stir in the cheese until it melts.
We served our soup with some bread on the side.
The soup was creamy and delicious, I look forward to making it again.
The second meal we made using the frozen broccoli florets from Schwan's was a cheesy chicken and stuffing bake. You will need a chicken flavored stuffing mix, 1 1/2 pounds boneless skinless chicken breasts, around 14oz of frozen broccoli florets, thawed and drained, 1 can condensed cream of chicken soup, 1/2 cup of milk, and 1 1/2 cups shredded cheddar cheese.
Cut the chicken into 1 inch size pieces.
Preheat your oven to 400 degrees and prepare the stuffing according to the directions on the box.
Put the chicken, broccoli, soup, milk, and cheese into a 13x9 baking dish and mix them to combine.
Top the mixture with the prepared stuffing.
Bake for 30-35 minutes, making sure the chicken is cooked through.
We served it with a side of roasted asparagus.
The stuffing provided a nice crunchy layer to the creamy chicken, broccoli, and cheese layer. Betsy really liked this dinner, I think we will be adding it to the rotation.
Hopefully this gives you some ideas for incorporating broccoli into your meals, maybe hiding it from any little ones that don't like to eat their veggies.
Thanks for reading.
-Mr. Betsy
*Please support this site by using the links provided. *
We decided that we should just do more than serve it as a side dish (although they are great fried in some olive oil with shredded cheddar cheese and some peanuts), so we went with two different meals that incorporate broccoli.
The first thing we had was some homemade broccoli cheese soup. You will need around 10oz of the broccoli, a 10.5oz can of chicken soup with rice, 1 1/4 cups chicken broth, and 8 to 16oz of velveeta.
Start by putting the broccoli in a large pot and cover it with water. Bring the water to a boil over medium/high heat. Let the broccoli boil for one minute then remove it from heat and drain the water.
While the broccoli is cooking, cut the velveeta into cubes.
Add the canned chicken soup and chicken broth to the pot with the broccoli. Bring the broth to a boil over medium/high heat, stirring occasionally. Allow it to boil for 2 minutes.
Now is your chance to breakout one of those kitchen gadgets you got as a wedding or house warming gift and have maybe wondered what you would use it for, your emersion blender.
You can also use a food processor or regular blender. Using your kitchen gadget of choice, puree the soup, making sure all the broccoli gets chopped up to your desired size. Return the pureed soup to the pot.
Add the cubed velveeta to the pot, the more velveeta you use, the thicker your soup will be.
Put the pot over medium heat and stir in the cheese until it melts.
We served our soup with some bread on the side.
The soup was creamy and delicious, I look forward to making it again.
The second meal we made using the frozen broccoli florets from Schwan's was a cheesy chicken and stuffing bake. You will need a chicken flavored stuffing mix, 1 1/2 pounds boneless skinless chicken breasts, around 14oz of frozen broccoli florets, thawed and drained, 1 can condensed cream of chicken soup, 1/2 cup of milk, and 1 1/2 cups shredded cheddar cheese.
Cut the chicken into 1 inch size pieces.
Preheat your oven to 400 degrees and prepare the stuffing according to the directions on the box.
Put the chicken, broccoli, soup, milk, and cheese into a 13x9 baking dish and mix them to combine.
Top the mixture with the prepared stuffing.
Bake for 30-35 minutes, making sure the chicken is cooked through.
We served it with a side of roasted asparagus.
The stuffing provided a nice crunchy layer to the creamy chicken, broccoli, and cheese layer. Betsy really liked this dinner, I think we will be adding it to the rotation.
Hopefully this gives you some ideas for incorporating broccoli into your meals, maybe hiding it from any little ones that don't like to eat their veggies.
Thanks for reading.
-Mr. Betsy
*Please support this site by using the links provided. *
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