This week's make ahead cheap meals

9:22 AM

I find myself over run with broccoli this week, so i decided to see what all i could do with it to make it last.

Of course, i cut some up and put n individual bags to freeze to have in addition to meals or for snacks. I am not a fan of raw broccoli but my kids are, i prefer cooked.

First up is Broccoli and Cheese soup, great for cold weather and very easy to heat up when you are short on time and need a good filling meal. As i make it up, i will freeze some individual containers for myself ( easy to grab for lunch when i am home alone) as well as some larger containers for family meals.


tablespoon canola or soybean oil
1
medium onion, chopped (1/2 cup)
1
tablespoon all-purpose flour
1
teaspoon salt
3
cups original-flavored soymilk or fat-free (skim) milk
2
teaspoons cornstarch
1 1/2
cups shredded reduced-fat sharp Cheddar cheese (6 oz)
3
cups bite-size fresh or frozen (thawed) broccoli florets 
  • 1 In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
  • 2 In small bowl, stir soymilk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.
  • 3 Stir in cheese. Cook about 3 minutes, stirring frequently, until cheese is melted. Stir in broccoli. Cook about 1 minute or until hot, stirring occasionally
  •  
  • There you have it,  a quick easy meal to eat adn make a double batch to freeze.
 I am also thinking of ways to add it to casseroles to freeze, so ideas are appreciated!

You Might Also Like

1 comments

Like us on Facebook

Bloglovin

Subscribe