May's Meal Post

[alyciajoseph]

Keep track of what you eat and share with others!!

[celestegood]

 Bfast-cereal

[celestegood]

 OMG so much nom.  I love broccoli!

Quoting michiganmom116:

5/2 lunch:  DD made broccoli soup and added 1 c. diced ham to it.

Creamy Broccoli Soup:

• 1 1/2 lbs fresh broccoli OR 16 oz. bag frozen broccoli;
• 2 cups water;
• 1 large stalk celery, chopped;
• 1 medium onion (about 1/2 cup) chopped;
• 2 Tbsp. margarine or butter;
• 2 Tbsp. all purpose flour;
• 2 1/2 c. water;
• 1 Tbsp OR 3 cubes instant chicken boullion;
• 3/4 tsp. salt;
• 1/8 tsp. pepper;
• 1/2 c. whipping cream, evaporated milk or milk.

Cut up fresh broccoli into flowerets and bits of stalk. Heat 2 cups water to boiling in saucepan. Add broccoli, celery and onion. Cover and boil until tender about 10 minutes, do not drain. If you prefer, put vegetables and some liquid in blender and blend until desired consistency (I don't do this step). Heat margarine in large saucepan over medium heat until melted. Add flour, salt and pepper. Cook, stirring constantly, for about 45 seconds. Gradually stir in 2 1/2 c. water, whisking or stirring constantly to prevent lumps. Add boullion and stir to dissolve. Add vegetables and cooking water, heat back to boiling, then remove from heat and stir in cream or milk. Serve.

 

[celestegood]

 That sounds yummy.

Quoting alyciajoseph:

5/2 lunch leftover roast beef made into sandwiches!

 

[michiganmom116]

All of my kids LOVE this soup, and they won't touch the canned broccoli soups.  That's how good this is.

Quoting celestegood:

 OMG so much nom.  I love broccoli!

Quoting michiganmom116:

5/2 lunch:  DD made broccoli soup and added 1 c. diced ham to it.

Creamy Broccoli Soup:

• 1 1/2 lbs fresh broccoli OR 16 oz. bag frozen broccoli;
• 2 cups water;
• 1 large stalk celery, chopped;
• 1 medium onion (about 1/2 cup) chopped;
• 2 Tbsp. margarine or butter;
• 2 Tbsp. all purpose flour;
• 2 1/2 c. water;
• 1 Tbsp OR 3 cubes instant chicken boullion;
• 3/4 tsp. salt;
• 1/8 tsp. pepper;
• 1/2 c. whipping cream, evaporated milk or milk.

Cut up fresh broccoli into flowerets and bits of stalk. Heat 2 cups water to boiling in saucepan. Add broccoli, celery and onion. Cover and boil until tender about 10 minutes, do not drain. If you prefer, put vegetables and some liquid in blender and blend until desired consistency (I don't do this step). Heat margarine in large saucepan over medium heat until melted. Add flour, salt and pepper. Cook, stirring constantly, for about 45 seconds. Gradually stir in 2 1/2 c. water, whisking or stirring constantly to prevent lumps. Add boullion and stir to dissolve. Add vegetables and cooking water, heat back to boiling, then remove from heat and stir in cream or milk. Serve.

 

[celestegood]

 I love broccoli.  I would eat it at every meal if I could.  And I absolutely love broccoli soup-but the reason I thought this recipe sounded good is because it doesn't have cheese.  I love broccoli and don't need cheese to eat it.  I love it alone.

Quoting michiganmom116:

All of my kids LOVE this soup, and they won't touch the canned broccoli soups.  That's how good this is.

Quoting celestegood:

 OMG so much nom.  I love broccoli!

Quoting michiganmom116:

5/2 lunch:  DD made broccoli soup and added 1 c. diced ham to it.

Creamy Broccoli Soup:

• 1 1/2 lbs fresh broccoli OR 16 oz. bag frozen broccoli;
• 2 cups water;
• 1 large stalk celery, chopped;
• 1 medium onion (about 1/2 cup) chopped;
• 2 Tbsp. margarine or butter;
• 2 Tbsp. all purpose flour;
• 2 1/2 c. water;
• 1 Tbsp OR 3 cubes instant chicken boullion;
• 3/4 tsp. salt;
• 1/8 tsp. pepper;
• 1/2 c. whipping cream, evaporated milk or milk.

Cut up fresh broccoli into flowerets and bits of stalk. Heat 2 cups water to boiling in saucepan. Add broccoli, celery and onion. Cover and boil until tender about 10 minutes, do not drain. If you prefer, put vegetables and some liquid in blender and blend until desired consistency (I don't do this step). Heat margarine in large saucepan over medium heat until melted. Add flour, salt and pepper. Cook, stirring constantly, for about 45 seconds. Gradually stir in 2 1/2 c. water, whisking or stirring constantly to prevent lumps. Add boullion and stir to dissolve. Add vegetables and cooking water, heat back to boiling, then remove from heat and stir in cream or milk. Serve.

 

 

[celestegood]

 We had that for dinner!  Yes, I was feeling lazy.

Quoting sanj1213:

Breakfast: eggs and toast

 

[celestegood]

 That sounds like something I would eat on an average lunch.  Well, salad with chicken but chicken stew sounds good too!

Quoting michiganmom116:

5/1 lunch:  no one was really hungry, so we had chef salad and leftover chicken stew.

 

[sanj1213]

Last nite for dinner we had chicken soup and quesadillas

[sanj1213]

Today for breakfast i had eggs and an orange

[sanj1213]

Lunch: leftovers