Chit Chat

Yummy Broccoli Cheese Soup.
Sense it has been chilli soup weather lately this seems so good. Had it for dinner tonight and I could (if pouch would let me) eat the whole pot of it. LOL

Broccoli Cheese Soup

Ingredients:
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped
broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food,
cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions:
1.
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Nutrition:
Fat 18g, cholesterol 57mg, sodium 1222mg, carbs 15.2g, Protein 10g

Ratatouille

Ingredients:
2 teaspoons olive oil
1 large onion, halved and thinly sliced
1 small-medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
4 large tomatoes, chopped or 214.5-oz. cans diced tomatoes
2 medium zucchini
2 cloves garlic, minced
2 teaspoons Herbes de Provence
Preparation:
1. Heat the oil in a large saucepan or Dutch oven over medium heat.
2. Add all ingredients, except the garlic and herbs, and cook uncovered for 25 minutes, stirring every 5 minutes.
3. Add the garlic and herbs, and cook uncovered, stirring every 5 minutes, until the vegetables are very soft.
Yield: 6 servings
Nutrition Per serving:
109 calories, 3g protein, 17g carbohydrate, 4.4g fat (0.6g saturated fat), 0 mg cholesterol, 17 mg sodium, 6g Dietary Fiber