Make Broccoli Cheese Noodle Soup...

About 2 months ago when I got back from Las Vegas I decided that I was craving some Broccoli Cheese soup. However, I did not know how to make it, so I did some google searches & then I consulted a cookbook that my mom had given to me about 7 years ago. I have found some pretty decent recipes in there so as I was flipping I saw a recipe for Broccoli Cheese Noodle Soup. It caught my attention because I had never had anything like it. So I tried it, & I absolutely love it - it makes a TON so my freezer always has some when I'm craving it!!!

You will need:

48 oz. Chicken Broth
3/4 cup diced onion
16 oz. Velveeta cubed
6 cups of Milk
2 tablespoons oil
4 cups of Egg Noodles
2 packages frozen chopped broccoli
1 teaspoon salt
Garlic Clove (I just dump in some Garlic powder - about 2 teaspoons)

Sautee onion in sauce pan with oil. Add Chicken Broth. Bring to boil. Add Egg Noodles and salt. Boil for 3 minutes. Add brocolli and garlic. Boil for 4 minutes. Add milk and velveeta & stir constantly until it is melted.

Yum - makes me glad I had it for lunch today!

Tweak an already wonderful recipe...

This is something that I have made off & on for probably the last 10 years when my roommate at the time made it & I became addicted. However, the last few times I have made it I changed 2 things...I started using Ground Turkey instead of Ground Beef, & rather than wrap up like an enchilada I have been ripping the tortillas so it's easier to put together & then the tortillas don't split open at the top! I actually like it sooooooooooooooo much better!

Here is the recipe for Creamy Green Enchiladas:

2 lbs. ground beef (or turkey)
8 oz. shredded cheddar cheese
Minced Onion (however much you want)

8 Yellow Corn tortillas

Sauce:

2 cans Cream of Chicken Soup
1 cup Evaporated Milk
8 oz. Velveeta - cubed
Diced Chiles (however much you want to satisfy your hotness factor)
Pimentos (however much you want - I do like 2 spoonfuls)

Brown meat, add minced onion
Once it's done mix in the shredded cheddar & stir until it's melted into a cheesy meaty mixture

Wrap meat mixture in tortillas, or like I do rip up 4 tortillas & place in bottom of 8x8 pan & then put meat mixture on top & rip up 4 tortillas for the top layer.

For sauce put soup, evaporated milk & velveeta in pan & heat on medium stirring constantly until melted to a creamy smooth sauce. Add in chiles & pimentos & pour sauce on top of enchiladas.

Cover with foil & bake at 350 degrees for 30 minutes.

Make something that doesn't really have a name...

Ok - so about 4 years ago when I lived in Texas, I remember my friend Dre telling me about this really good chicken dish that her mom would make. Luckily, I was fortunate enough to learn how to make this dish, & I found myself craving it the other night, so of course I went straight to the store & got the ingredients before realizing that it was after 7 & I was not going to be making the dish that night. I did make it last night though, & as I sat there eating it for dinner I remembered how much I loved it! Here's how I make it:

1 box of Vermacelli noodles
3 cans of Chicken Broth (you could boil a chicken in water to make the broth, but that requires too much time in my opinion)
1 Rotisserie Chicken
1 small can of Cheese Whiz
2 cans Cream of Chicken Soup
1 can Rotel

Boil Vermacelli noodles in Chicken Broth for 7 minutes
Add in Chicken (cut up of course), Rotel, Cheese Whiz & Cream of Chicken Soup
Stir until mixed well, heat & enjoy

See - that was not hard at all!!!!!!!!!!!!!!!!!!