Broccoli & Cheese Soup

A good recipe for a soup that doesn’t take all day to make is a real lifesaver. Especially one as hearty and filling as this broccoli & cheese version. It takes only a few short minutes to throw together, and the flavors are just out of this world.

It’s rich and hearty, but still doesn’t weigh you down the way many dairy-based soups do. The addition of fresh broccoli really adds a freshness to the flavor, and you can never go wrong adding plenty of cheddar cheese to anything in my book.

My girlfriend came over for lunch about a month ago or so, and I made this served with some crusty bread and a salad. We both loved it, and I’ve been thinking about making it again ever since. It reheats great as well, which is always a plus. Would also be great for a last minute, easy dinner!

Source: slightly adapted from Yammie’s Noshery

Homemade Hamburger Helper

As the third-trimester winds down, and we get closer and closer to the due date – I’m getting tireder and tireder of just about everything, cooking included. So, a go-to easy meal like this one is a lifesaver on those nights when I’m just exhausted.

I’ve always secretly loved a bowl of Hamburger Helper, but hated the fact that I couldn’t pronounce half of the things on the ingredients label. Not to mention the astronomical sodium content…and, the fact that you feel like you have a lead pellet sitting in your stomach for hours afterwards. I knew I could do better at home!

So I set out to make a homemade version, and I tried a few before I finally settled on one that I really loved. It takes the same amount of time to bring together as the box you buy in the store, and is about a million times better – both on the health front as well as taste. Ingredients like basic spices in your pantry, milk, pasta, and lots of freshly shredded cheddar cheese are the only things on my ingredient list.

You could easily pre-mix a few batches of the spices and pasta together and store them in a resealable bag to have them ready to go – making this dinner even quicker and easier. It always feels great to kick yet another boxed processed mix to the curb!

Source: adapted from Food.com via Iowa Girl Eats

Red Beans & Rice (Slow Cooker)

I’m convinced that I was Cajun in a previous life. Maybe it’s just something about the land and the lifestyle that reminds me so much of my life here on the Eastern Shore – but I definitely feel a connection to those bayous in Louisiana. Even though I’ve never stepped foot in one…

I was shocked when I realized I’d never made red beans and rice. Sausage isn’t my favorite thing on the planet, but after feeding my three guys – who love it – for a couple of years, I’ve started to come around. The flavor that it gives to whatever it is you’re cooking it with can’t be attained by any other means, and it holds up well to cooking in a slow cooker. Yesterday I had a really busy day running errands and spent most of the afternoon in the dentist chair, so I threw this together in the morning before I left to head out the door. By 4:30 PM when I was finally heading home I was so thankful to know that dinner was ready and waiting for me when I returned.

I used andouille and kielbasa, for a double wallop of smokey porky flavor. Combined with tender and creamy red beans, onions, bell peppers, garlic, and a thick tomato sauce – it was the perfect meal at the end of a long day. I served it over rice to soak up all of those delicious juices, but served it with a salad and homemade cornbread for good measure. The boys both wanted seconds, and I’m looking forward to enjoying the rest for lunch this week. With Mardi Gras coming up next Tuesday, it would be a perfect meal to put together in the Crockpot while you’re at work.

Giving you more time to pour yourself a Hurricane, and laissez-les bon temps rouler when you get home! This one is definitely a keeper in my book, I hope you guys enjoy it too.

Source: adapted from My Biscuits are Burning

Southwest Potato & Corn Chowder

I haven’t been able to stop thinking about this soup since I made it two weeks ago. I thought a potato corn chowder sounded great, and remembered  a poblano potato soup my friend Katie had posted. I didn’t have any poblanos on hand, but I did have a couple bell peppers. So I went with that, added a little bit more corn, and topped with some cilantro before serving for a Southwestern twist.

I used bacon this time around, but I’m thinking that chorizo might be a nice addition and spice it up even more – so I’m looking forward to trying that rendition next time. The tender potatoes and sweet corn, along with the colorful peppers made for a perfect marriage of flavor. And the cilantro on top was just the bright, fresh kick that it needed.

It was reminiscent of my favorite Loaded Baked Potato Soup – but much lighter in flavor without the addition of a bunch of sour cream. We all went back for seconds the first night I made it, and Andrew even went back for a third bowl. I enjoyed leftovers for lunch the majority of the rest of the week – and it was one of those things that I was very sad when it was finally gone. It’s definitely going to be making an appearance on our menu again very soon!

Source: adapted from So Tasty, So Yummy