New Recipes and Updates

To help keep track of the recipes already chosen I have created a list on the right column.  If I missed any let me know or add them in! I also made a new schedule on the right as well. Let me know if your week doesn't work for you and we can rearrange. 

Garlicky Cream of Broccoli Soup pg19
* you can also use a variety of other veggies in place of the broccoli

4 cups fresh or thawed frozen broccoli florets
1/2 cup chopped onion
1 stalk celery, chopped
1 medium carrot, peeled and chopped
4 cloves garlic, minced
3 cups reduced-sodium vegetable or chicken broth
2 cups milk (1% or higher)
salt and pepper to taste

1. In a large saucepan, combine broccoli, onion, celery, carrot, and garlic. Pour in the broth and set the pan over high heat.  Bring to a boil, reduce the heat to medium, and simmer until veggies are knife-tender, about 10 minutes
2.  Using immersion blender, puree until smooth (or use regular blender and work in batches). Add milk and summer for 1 minute to heat through.  Season with salt and pepper and serve.

Spinach-Cheese Calzone pg 36
* Excellent substitutions for the spinach include thawed frozen broccoli, roasted red peppers, pepperoni, and/or hot Italian sausage

One 15-oz container of ricotta cheese
8 oz. mozzerella cheese, shredded
One 10-oz package of frozen chopped spinach, thawed, drained well and squeezed dry
1/2 tsp. salt
1/2 tsp pepper
1 lb. fresh or frozen  bread or pizza dough, thawed according to package directions
2 Tb. freshly grated Parmesan cheese

1. Preheat oven to 400 F
2. In a medium bowl, combine the ricotta, mozzerella, spinach, salt and pepper.
3. On a lightly floured surface, roll the dough out into a 15-inch circle. Spread the cheese mixture over one half of the circle, to within 1 inch of the edge. Lift the other side of the dough and fold it over, forming a half moon. Pinch the edges together to seal.
4. Transfer to a large baking sheet and sprinkle the top with the Parmesan. Bake until puffed up and golden brown, about 15 minutes. Let stad for 5 minutes before slicing corsswise into thick slices.