Healthy Broccoli Cheddar Soup

My kids loved this soup and so did I! (I had a picture of this amazing soup, but it's not posting-I apologize)

Ingredients:
2 bunches broccoli, stems removed from florets and diced (tough parts peeled off)
1 small onion, finely diced
 6 medium red potatoes, diced
1/3 cup flour
5 cups vegetable broth
1/4 tsp nutmeg
1 1/2 cups grated sharp cheddar cheese
1 tsp Worcestershire sauce
1 1/2 cups milk

Directions:
1. Heat 2 TBSP olive oil in a large pot. Saute the broccoli stem pieces, potatoes, and onions until softened (about 7-10 minutes). Add the flour and cook until lightly toasted, about 2 minutes. Stir in broth and bring to a boil. Reduce the heta to maintain a simmer and continue to cook, stirring occasionally, until it's thickened and the vegetables are tender, 12-15 minutes.

2. Meanwhile, steam the broccoli florets about 5-7 minutes. Add the broccoli to the pot with the nutmeg. Stir to combine, reduce heat to low and add the cheese, Worcestershire and milk. Stir and season with salt and pepper. Serve and enjoy!

I got the general idea for the recipe from foodnetwork.com but I have changed several things significantly.

Taco Soup and Cornbread

TACO SOUP
Ingredients:
Onion, diced
Bell pepper, diced
1/2 lb ground beef
1 can crushed tomatoes in puree
1 can corn
2 cans kidney beans
2 TBSP taco seasoning (or more for more flavor but also more spice)

Directions:
Saute ground beef with chopped onion and bell pepper. Drain and rinse meat mixture. Put back in pot and add crushed tomatoes, corn, kidney beans and taco seasoning. Heat it through and keep it on warm until read to serve, stirring every once in a while.
Serve with grated cheese, plain yogurt, olives, cilantro and avacado (or whatever toppings you'd like).

CORN BREAD
Ingredients:
1 1/2 cups all purpose flour
1/3 cup granulated sugar
1/2 cup yellow corn meal
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup olive oil
3 TBSP butter, melted

Directions:
Preheat oven to 350 degrees F. Grease an 8x8" baking pan or paper-line 18-20 muffin tins.

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, oil, and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups or pan.

Bake for 18-20 minutes for muffins or 33-35 minutes for a bread pan or until wooden pick insterted in center comes out clean. Cool in pans on wire racks for 5 minutes. Serve warm with honey drizzled over the top!

Original recipe for the soup is from my mom-Kay!
Original recipe for corn bread is from the Albers yellow corn meal box. I've made several changes.

Instant Pot Chicken and Wild Rice Soup

 I just got an Instant Pot.  So beware of Instant Pot recipes to come!  I texted my daughters who love their instant pots and asked for recipes.  Michelle texted that this is her favorite recipe that she makes in her pot.  I see why; it was delicious!  I think it would work just as well in a Crock Pot.

Instant Pot Chicken Wild Rice Soup
Soup
2 large carrots, diced
3-4 stalks celery, diced
1 onion, diced
1-2 lbs. boneless, skinless chicken breasts, diced
8 ounce box of mushrooms, chopped
1 8 oz. package uncooked wild rice (*the real thing- not a rice blend), rinsed
6-8 cloves garlic, minced
1/4 tsp. thyme
3 Tablespoons Mrs. Dash
2 bay leaves
1 quart chicken broth
2 cups water
Salt and pepper to taste
Roux
5 Tablespoons butter
1/3 cup flour
1/2 teaspoon garlic powder
2 cups milk or half and half


Put all of the soup ingredients into the Instant Pot.  Adjust the lid, close the steam vent, and cook on high for 35 minutes.  Quick release the steam by turning the valve.
Melt the butter in a saucepan and add the flour.  Whisk and cook on medium heat for two minutes.  Add the garlic powder and milk and whisk until thickened.  Whisk into the soup and stir well.  Let sit for a few minutes to allow the soup to thicken.  Serve with crusty bread.
*Michelle says she uses regular rice and it works just fine.