Sunday, November 9, 2014

Lunch Box Crockpot Broccoli Cheese Soup

It’s getting cold outside. The sun is coming up when I walk into my office building and, oftentimes, it’s dark outside when I leave. With a two year old and all of those hours at work the last thing I really want to think about is lunch. I rarely have time to go pick something up and I normally work right through the lunch break. I eat whatever shelf stable food I have managed to pack away in the food drawer of my desk. Normally, my lunch consists of Cheese Its, Fig Newton’s, Little Debbie Brownies, and the occasional mini bag of chips. It’s not ideal, but it’s better than nothing. 

When I have the chance, I try to make something on the weekend that I can freeze and easily throw in my lunch box on my way out the door. This weekend I had a little time to work on my lunch box prospects. I had some fresh broccoli in the refrigerator the needed to be used up, so I made this Crockpot Broccoli Cheese Soup to put up in the freezer. It’s warm, cheesy and comforting on a cold day stuck in my office. This recipe made enough to take some soup over to my grandmother and fill 6 Rubbermaid lunch soup containers. I stuck these in the freezer and I can grab them any morning to take with me.

Lunch Box Crockpot Broccoli Cheese Soup


2 bunches of fresh broccoli (washed and chopped)
1 1/2 cups of baby carrots (finely chopped)
1 Celery Stalk (finely chopped)
½ Onion (finely chopped)
1/2 stick of butter
3 Cups of chicken Broth
1 Can of cream of chicken soup
Salt to taste
1 Cup of finely shredded cheddar
½ Cup of shredded mozzarella cheese
½ A brick of Velveeta (cubed)


Chop, finely, the Celery, Onion, and Carrots. I used our new Ninja Chopper to chop these and it was super easy and fast. I like this much better than a regular food processor. I chopped the broccoli by hand because I wanted larger chunks.

Put the vegetables, butter, chicken broth, can or cream of chicken soup and salt into the crockpot.

Let it cook on high for about 3 hours.

Switch the crockpot to low and stir in the shredded cheddar, shredded mozzarella, and cubed Velveeta.

Let the soup cook for about half an hour more to let the cheese melt.

Serve immediately or dish it up into freezer and microwave safe bowls and freeze it. It microwaves nicely.

Interested in the kinds of tools I used to make this dish? Click below to see them on amazon. If you decide to buy something, I might even be compensated. If it ever happens, I'll let you know. 

I'm on Weekend Potluck!

Sunday, October 12, 2014

Fantastic Baking with Speed Racer

Speed Racer (our 2 year old) loves to help in the kitchen and we enjoy cooking with him, whenever we get the chance. With both my husband and I working full time and keeping up with a two year old, there is not always a lot of extra time and energy for this activity. Luckily, we now find that we can bake cookies with him, regularly.

When we saw the Nestle Toll House Cookie Dough Sheets, we both thought that this would be great for baking cookies with Speed Racer. They were a perfect time saver. We were able to skip directly to the fun part, cutting out the cookies, because the sheets were already rolled out.

We have a big box of cookie cutters. I let Speed Racer pick out the ones he likes the best. As you can see, he has eclectic tastes.

We cut out the cookies quickly and easily.

Then came what turned out to be Speed Racer’s favorite part. I pulled out the rolling pin to roll out the cookie dough scraps and he was eager to do it himself. 

With a little flour and very little help, he rolled out his own cookie and even put on purple sprinkles.


The cookies were terrific! We all really liked the chocolate ones.

The best part was that we had a wonderful time with our son baking cookies and making memories. These cookie dough sheets were so easy to use and great tasting that we will certainly buy them again. 
A couple of days later we made the sugar cookie sheets. So, we easily spent another evening making more cookies with Speed Racer. 
I think this will be a regular thing for our family this fall. 

***I did not receive any products or compensation for this post. 

Sunday, September 28, 2014

Iron Skillet Fonduta

Iron Skillet Fonduta is rich, flavorful, and cheesy. It’s college football season and this dish is an incredible addition to a party spread. 

Using an iron skillet creates a wonderful baked cheese crust on the bottom and around the edges that everyone loves. If you do a good job of seeding and deveining the jalapeƱos, they will just add flavor and should not be spicy.


2 (8 oz.) Blocks of cream cheese, softened (I used Market Pantry)
½ Cup of mayonnaise (I use Hellmann's)
2 Cups of shredded Monterey Jack cheese (I used Kraft)
1 ½ Cups of shredded Parmesan cheese (I used Kraft)
½ Cup of another shredded cheese (I used Kraft Italian Blend)
4 Seeded, deveined, and diced fresh jalapeƱos

Preheat the oven to 425 degrees. Spray your iron skillet with cooking spray.

In a large bowl combine all ingredients. I found it easier to mix it with my hand.
Using a spatula, scrape the mixture into an iron skillet.

Bake the fonduta at 425 degrees for 30 minutes or until the top is
bubbly and golden.

I served mine with a loaf of sliced sourdough bread. This is also great with chips or crackers…and on a sandwich.

Can you tell that I really like this? I hope you'll try it at your next football party or get together.

I'm on Weekend Potluck