(great freezer meal option!)
Our Rating: ★★★★½
Ingredients:
1 c. carrot, finely chopped
1/4 c. celery, finely chopped
1/4 c. onion, finely chopped
1/4 c. green pepper, finely chopped
1/2 c. fresh broccoli, cut in small pieces
1 3/4 c. chicken broth
2 c. milk
1/4 c. flour
1/2 t. paprika
1/2 t. salt
4 oz. Velveeta cheese
1 c. shredded cheddar cheese
1/2 c. shredded provolone cheese
Directions:
In stockpot, heat first 6 ingredients to boiling. Reduce heat and simmer for 15 minutes or until vegetables are tender.
Our Rating: ★★★★½
Ingredients:
1 c. carrot, finely chopped
1/4 c. celery, finely chopped
1/4 c. onion, finely chopped
1/4 c. green pepper, finely chopped
1/2 c. fresh broccoli, cut in small pieces
1 3/4 c. chicken broth
2 c. milk
1/4 c. flour
1/2 t. paprika
1/2 t. salt
4 oz. Velveeta cheese
1 c. shredded cheddar cheese
1/2 c. shredded provolone cheese
Directions:
In stockpot, heat first 6 ingredients to boiling. Reduce heat and simmer for 15 minutes or until vegetables are tender.
Combine milk, flour, paprika and salt in a bowl. Add to broth mixture. Cook until thick and bubbly.
Add cheese and stir until melted.
Add cheese and stir until melted.
Freezing:
Cook as directed. Once sufficiently cooled pour into gallon or quart sized freezer bags. Freeze flat in the freezer. Thaw in the refrigerator once you are ready to use. Warm up in a saucepan until hot. Do not boil. Serve with your favorite bread.
Recipe came from the book "Don't Panic, Dinner's in the Freezer" and the original recipe is also posted online HERE.
Recipe came from the book "Don't Panic, Dinner's in the Freezer" and the original recipe is also posted online HERE.
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