"Cats Healthi-r "TOASTED ALMOND BROCCOLI CHEESE SOUP"

Hey everyone....hope your Monday is off to a great start....mine has been quiet....which in my house is a bit scary :-) So I decided to post my healthi-r version of my broccoli cheese soup. This was my "stress project" this weekend. I love seeing pics of everyone's cooking and baking creations on the internet. I know some are having to go back to work....back to our "normal" routines....if can....and I do say that w/compassion. Shopping is so weird now that it makes me just want to stay at home and cook or bake! For some "odd reason" I have a hard time following arrows! :-)
 Although, this "downtime" does gives me the chance to re-vamp my recipes to be "test worthy" when my family does get together. My grandson Davin is my "official tester." Trust me...if you want the honest truth....have a child test your recipe. :-) Anyway.... my toasted almond broccoli cheese soup is healthi-r and so easy to make. I've incorporated my favorite sliced almonds by "Nature's Eat's." These almonds are wonderful as a snack but especially d'lish incorporated into a meal for that extra healthy kick! Recipe can be easily doubled....freezes well & can be served as a side dish just by slightly tweaking the recipe. This is also a fast go to recipe for a stress-free work night & left-overs for lunch next day. Win...win :-)
 I hope you enjoy the recipe....stay strong & positive!

Blessed Cooking from My Home to Yours,
Cat
email q's...cmhdesigns2@yahoo.com
Follow on Facebook & Pinterest

"TOASTED ALMOND BROCCOLI CHEESE SOUP"

w/ NATURE'S EAT'S SLICED ALMONDS

Here's all you need....

3/4 c sliced almonds by Nature's Eat's
1 bag frozen broccoli florets (thawed and pat dry)
1 can of Campbell's Cream of Celery Soup (only use half) but I received a funny email once by a friend that said "can't find  half a can"….let's just say I'm slowing learning ;-)
1 1/2 cups Vegetable broth...or your preferred broth
1/2 cup low-fat milk or your preferred milk (lactose free use water as needed)
4 oz. of Velveeta Queso Blanco....you can substitute another cheese if desired but have to say...."love  this cheese with this recipe" :-)
Smoked Paprika
Sat/Pepper to taste
Red Pepper Flakes (optional)

Here's all you do...

Pre-heat oven to 400*
Line a baking sheet with Parchment Paper.
Spread broccoli and almonds evenly on pan and sprinkle with smoked paprika. Toast for about 10-12 minutes (ovens vary)
Note: if you prefer almonds not toasted....omit....and save almonds for garnish
Remove from oven and let slightly cool

In a large non-stick pot....cream together half can of cream of celery soup...vegetable broth & milk on medium heat. Add in cubed Velveeta Queso Blanco cheese. Using a heat proof whisk....whisk together until all incorporated.
Fold in your toasted broccoli and simmer on low for amount 10-15 minutes.
Serve in bowls & garnish with your toasted sliced almonds. Enjoy!

Tips....
*Spicer version....add a sprinkle of red pepper flakes to soup while simmering.
*Serve as a side dish....just add less broth or more cheese :-) and serve over Cauliflower Rice!
*Leftovers....soup will thicken so just add a bit more broth...milk or water to your taste.

FRIDAY'S TIP: "BAKING COOKIES W/ GLUTEN FREE FLOUR"

Hey everyone....hope all is going well in this "new norm" were all facing. I personally will never say I have a crazy chaotic life again! I don't know about you but I will totally embrace my crazy life again! I am extremely proud of our grandson's adapting to their "home schooling" and all the kiddos. I pray everyday for everyone to get through this safely. I for one will admit that "under stress" I love to bake and come up with new recipes. I have been tweaking my recipes to make them healthi-r and although it tastes good, sometimes it doesn't look that "eye appealing." So I wanted to share this recent tip with you, especially if you've been baking gluten free cookies. Baking is an exact when it comes to measuring ingredients and probably why I love cooking...you can add as you go....taste & experiment :-) Below is a few tips that I hope helps that I've recently tried and worked for me. I'll be posting some healthi-r recipes soon so keep following. In the meantime....stay safe....positive....try new recipes with your family and even a card game or two :-) Hugs!

Blessed Cooking from My Home to Yours,
Cat
email q's....cmhdesigns2@yahoo.com
Follow on Facebook & Pinterest

Cookie tips:

Test a cookie before baking the whole batch.
If you need a thinner cookie....gently flatten with palm of your hands before baking.
If cookie is too flat....chill dough for about 10-20 minutes before baking ( I do this automatically now) :-)
*Eggs at room temperature..... I now "try" to remember to set my eggs out on counter before baking. I will be the first to admit this has been a bit of a challenge....I normally bake cookies on the "moment"....like I said,,,,I admit....I stress bake :-)
Baking with "gluten free" items can be a bit trickier so I help some of these tips help make your baking a bit easier. Enjoy!