BEATING THE PRICES OF EATING OUT - ONE MEAL AT A TIME SERIES 1 -3 Brocolli Cheddar Soup Instant Pot- faux Panera Soups

 

BEATING THE PRICES OF EATING OUT - ONE MEAL AT A TIME SERIES 1 - 3 Brocolli cheddar Soup - faux panera soups

Season of Soup, Stew and Chili's

It is here, the fall of 2023, the time for the chilly weather that makes you crave a good warm bowl of soup, or such. I am digging up all my recipes to share with you. The first one is a favorite and I enjoy making this one, because I always make enough to save for a pasta bake. So two meals for one. Can't beat that for these days where food it getting so high. Making your own soup, you know what you put in it, and that is important too. I think with prices so high that it is really important, because of costs, you will be trying to buys things on sale and marked down and I sometimes find that to be items of convenience that is packed with chemicals, sodium and just really don't taste so great.

Broccoli Cheese Soup - Faux Panera Tasting - Instant Pot

Ready in30 minutes

Serves 6 people

Ingredients

• 3 cups broccoli (fresh/frozen)

• 1 diced onion

• 3 cloves of garlic

• 2 diced carrots

• 3 cups of broth

• 1 tbsp of chicken bouillon

• 1 tsp of salt and pepper

• ¼ tsp of paprika

• 1 cup of milk

• 2 cups of cheese / (I use one cup and ½ block of velveeta cheese)

(if you like it thick you could add a little dried potato flakes)

Preparation

1. Put the cheese and the milk to the side, we add that at the end. 

2. Put the rest of the ingredients into the instant pot and give it a stir.

3. Put the lid on, close the vent and put it on for 7 minutes.

4. When finished, take your immersion blender and blend it to how you like it. I leave just a little bit of the broccoli showing.

IDEAS FOR ANOTHER MEAL

Leftovers you can save and add to pasta the next few days. We do a pasta bake with the leftover soup. 

From my kitchen

https://interludefrominsanity.blogspot.com/2012/03/brocolli-cheese-pasta-wwpp6.html

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe.

Welcome to my Journey

Feel free to leave a comment

Peace

Louise

Summer Tomato Soup / Sauce WW Blue 0 point

 

Summer Tomato Soup / Sauce

I bought about 8-10 tomatoes a week ago. As they start to ripen, I kept two firmer ones for sandwiches and with the rest I decided to take and make a puree sauce. So I can use it on pasta, or pizza. You can make it and leave in fridge for a week or so. You can also freeze it.

Mine is in my instant pot / but you can do the slow cooker also.

Tomato Sauce / Soup

**if you are using your instant pot then put in this way.** otherwise it doesn't matter with a slow cooker.

Rough Dice up and throw in.

Tomatoes ( I had 8 and 2 that I threw in freezer that went to fast last week, before I got to them)

Onion

Carrot (2)

Oregano 2tbls

Basil (I only had dried, so 2 tbls If you have fresh just throw that in.

Garlic (I used a good amount of minced, but you could just throw in fresh cloves)

Close up and set for 20 minutes and a natural release. (no hurry to open it, if you do need to release it after a 10 minute natural release)

Puree with a stick blender. You can wait and safely do it after it cools.

As I was putting in the jar for the fridge, I tasted it and it had a slight metallic taste (that is okay it is the tannins in the tomatoes - just a pinch of baking soda, clears it and it is so sweet and savory good.

While I put in the jars, the smell is so fresh, like a garden tomato is in the summer. I decided to ladle a bit into a bowl. I was right.

Tomato Soup.

Fresh, Light, and a little salt, pepper and I drizzled a little high end olive oil on mine.

I even tried the crunchy chili oil (ww it has points)

It spiced it a bit. But I think just a little hot sauce would have been enough.

I am thinking those parm crisps would have been yummy floating in it.

So this recipe is a two for one.

A Sauce or a Soup?

I wonder which it will be at my house. We have taken two bowls of soup from it.

I might just have to hit that stand again.

I am outta tomatoes.. go figure..

The soup was such a summery meal.

WW Blue notes

This is a great 0 point Sauce/ Marinara or a Tomato Soup.

I kid you not the freshness of the summer in the tomato

This also works for me, I am trying to keep my WW on the clean eating side.

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe. 

welcome to my journey

Louise

Second Chance Chicken Veggie Soup Instant Pot

 

By now you have probably come across how to do chicken breasts in the Instant Pot pressure cooker.

I do mine about the same as the whole internet. I take my trivet and put in my pot, my cup of water or chicken broth then I put three hardy looking chicken breasts, Two I am going to use for something else. One I am going to tell you about a soup I make. After putting the breast in, I season, well and shut the pot up. Locking the pot lid, then closing the vent. I usually for three nice breasts about 15 minutes, and then a 10 minute release. 

Now comes what I have been doing lately.

 Second Chance Chicken Veggie Soup Instant Pot

The players

1 chicken breast / cooked from the first time, you just did the other breasts for/

1 cup of the juice/broth that was made in the first chicken breast cooking (leave in pot)

4 cups carton of chicken broth

Seasoning / parsley, garlic, chicken bouillon

Vegetables

Carrots/Celery/Onions is a normal chicken soup. 

I add to mine okra, and any other veg that needs taken care of. Jalapeno is a nice twist to it too.

1/2 head of cabbage (I have lately instead of noodles been using Cabbage thinly sliced, I promise you it gives you the same texture feel as noodles. Napa Cabbage is even better. This also makes the soup, freezable.

The game

Open the instant pot, by releasing the vent and letting it steam out until the valve goes down and you can open it up.

I remove the chicken, put two up and I shred the last one, I slip back into the pot with the juices and water from the first cooking of the chicken.

I then pour in a whole 4 cup container of chicken broth.

Seasonings, garlic, salt, pepper, chicken bouillon, parsley 

Throw in cut up vegetables and push down into the liquid. 

Put top back on and set at 4 and when finished, if you are hungry you can vent and eat, if not a natural release is okay too, and will be warm when you are ready to eat.

This was really warm and yummy. And just think you didn't waste a thing. Even right down to the water for the chicken. Think also this would be a great end of the produce as it gets almost to where you can't eat it, it is a great way to be frugal. You could also throw produce in freezer until you are ready to run this chicken soup.

WW Blue Notes

This was a really satisfying. The vegetables were really good. The swap for the Cabbage instead of noodles was a winner. Napa Cabbage is even the bomb, but I had a half head of Cabbage looking for a dish to go in, so he was the winner.

That is one of my ww blue hacks to stay on my journey. 

So with that being said it was a ww blue 0 points. 

Please subscribe above if you like to see more of my hacks and recipes. 

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe. 

welcome to my journey

Louise