Panera's Broccoli Cheddar Soup

I love Fall, the leaves the colors and the cool breeze, and nothing says Fall more than a hot pot of soup on the stove, so I decided to start a little family tradition of Soup Saturday in our home for Fall and Winter. This was last weekends.

Panera Breads Broccoli Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cupschicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in small batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve

Very good tasting warm soup! Only thing is make sure you transfer small batches into the blender. Mine was only a little over halfway full and it blew the lid off as I was holding it down and blew soup all over my cupboards! I served it with warm french bread.

Spicy Beefy Enchiladas

One of my favorite things to make!

1.5 pounds lean hamburger
6 large tortillas
2 10oz cans Old El Paso enchilada sauce, I use medium
1 4oz can Ortega diced jalapenos, use half, you can use green chiles if you want less spicy
1/4 yellow onion, diced
around 4 cups shredded cheddar cheese

-brown hamburger with diced onion and jalapenos
-heat up tortillas in microwave for about 20 seconds, they are easier to roll warm
-set cheese in a bowl, (easy to get to)
-dump enchilada sauce into a pie plate, or wide shallow dish
-set out 9x13 baking dish
-set up line cause once you start rolling it gets messy
--slap both sides of each tortilla in the sauce
--load it with a few spoonfuls of beef and then cheese
--roll it up and do another
--dump remaining sauce over enchiladas
--top with desired amount of cheese

Bake at 375 20-30 minutes or until cheese is melted and sauce is bubbly!

This last time I added some spinach in each enchilada and it was really good! I had some frozen spinach, pulled out about 1 cup, let it thaw, then added a little to each one. One of those things where you are getting a serving of vegetables without knowing it!

*Forgot to take a picture before digging in, but they looked amazing!

Salmon Rice Casserole

Salmon is an odd one to have in a casserole but I make this same casserole with Tuna, and since my husband loves salmon so much I thought I might try it. Pretty tasty!

1 skinless salmon fillet
1 cup uncooked rice
1 red bell pepper
1/2 yellow squash
1/2 zucchini
some shredded cheese

I seasoned the salmon fillet with lemon pepper, garlic salt and some pampered chef citrus and basil, then pan seared it for about 7-8 minutes on each side on medium heat. I don't like fishy oily salmon so I overcook it a little so it's blackened on both sides. Once done flake apart with fork.
Cook rice accordingly
Clean and chop veggies

Mix together in casserole dish, top with shredded cheddar if desired
Bake at 350 for 20-25

Cupboard Pasta

My husband texted me and asked whats for lunch, ha..I replied with good question. Hadn't had time to make a grocery run that week yet so I threw together this. More of an inspiration recipe for last minute throw togethers.

Had a little bowtie pasta, enough for two
1 can SW Ready-Cut Tomatoes with garlic and oregano, not drained
1 can organic white chicken chunks in water, drain
1 mushroom, cleaned and sliced
1/2 of a zucchini diced up

Cook pasta, drain, put back in pot on med-low heat, add tomatoes, mushroom and zucchini. Let heat up long enough so zucchini isn't crunchy, 10 minutes.
Had really good flavors!