Asparagus Goat Cheese Pasta

Serves 4| Hands-On Time: 25m | Total Time: 25m

Ingredients

• 1 pound asparagus
• 1/2 pound thin spaghetti
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 14 1/2-ounce can chicken broth
• 4 ounces goat cheese
• 1 teaspoon grated lemon peel
• 1/2 cup grated Parmesan cheese
• freshly ground black pepper

Directions

1. Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces.
2. Blanch the asparagus in the boiling water for 3 minutes or until bright green and crisp-tender when tested with a small knife. Remove with a slotted spoon and rinse under cold water to stop the cooking.
3. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
4. Meanwhile, in a saucepan over medium-high heat, melt the butter. Whisk in the flour.
5. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
6. Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with pepper to taste and the remaining Parmesan.

Mongolian Beef

Ingredients:

 1tbsp cornstarch

1 pound beef strips
Olive Oil
3/4 cup reduced-sodium chicken broth
2 tbsp reduced sodium soy sauce
1tbsp hoisin sauce
2 tsp sesame seed oil
2 cups hot cooked rice
5 green onions, cut into 1 inch pieces (optional)

Directions:

Dredge beef in cornstarch and stir fry in olive oil until browned. Place browned beef into a crock pot. Combine and wisk together the chicken broth, soy sauce, hoisin sauce, and sesame seed oil. Pour on top of the meat in the crock pot. Cook for 4-5 hours on low. Optional - Stir in fresh green onions one hour before meal is done. Serve with vegetables on top of rice.

Broccoli Beer Cheese Soup

Ingredients: 12 servings (3 quarts)
5 celery ribs, finely chopped
3 med carrots, finely chopped
1 small onion, finely chopped
2 tablespoons butter
4 cans (14-1/2 ounces each) chicken broth
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/2 teaspoon peeper
1/2 cup all purpose flour
1/2 cup water
3 cups (12 ounces) shredded cheddar cheese
1 package ( 8 ounces) cream cheese, cubed
1 bottle (12 ounces) beer or non alcoholic beer
optional toppings: cooked bacon, chopped green onions, shredded cheddar cheese, sour cream, and salad croutons

Directions:

in a dutch oven, saute celery, carrots, and onion in butter until almost tender, add broth, broccoli, red pepper, salt and pepper. Combine flour and water until smooth: stir into pan. Bring to a boil. Reduce heat and simmer for 30-40 minutes or until thickened and vegis are tender.

Stir in cheeses and beer; cook until heated through and cheese is melted stirring occasionally (do not boil). Serve desired amount with toppings of your your choice. Cool remaining soup; transfer to freezer containers, and freeze for up to 3 months.

TO USE FROZEN SOUP:

THAW IN FRIDGE OVERNIGHT. TRANSFER TO A SAUCEPAN. COVER AND COOK OVER MED-LOW HEAT UNTIL HEATED THROUGH, STIRRING OCCASIONALLY (DO NOT BOIL.)