January in Michigan. You add a pandemic and all the more…ugh. There was actually sunshine yesterday and you betcha we were out to soak it up! A 1 mile family walk, the girls complaining the whole way. I enjoyed every second and was happy to break in the Sorel boots I splurged on. My mom has been saying for years that she’s Sorel’s #1 fan, and I finally gave into the hype. Love’em.
proud owners of a few fish and shrimp (?). The tank is all set-up and was supposed to be housed on Mr. Prevention’s workspace in the second floor landing, however that spot has been deemed “too sunny”. Algae growth or something was cited as the main concern. The fish tank now resides on the shelving behind our family room couch, right where I put my cup when sitting on the couch at all times. Ugh…
I finished yet another 1,000 piece puzzle yesterday. It was a pretty tough one and I managed to finish it in record speed. Living through 2020 has left me with newly tapped talents, what can I say? The stack of completed puzzles accumulating in basement storage is getting a little out of hand and my first puzzle of the month has not yet arrived. Hopefully there’s some merit to what I’ve read on puzzle-doing in prevention of dementia!
Week one back in the routine of work and school went better than expected, honestly. And locally, COVID numbers have not experienced a post-holiday surge. We’re not out of the woods just yet, but very hopeful that a bit more will open up after this week. In the meantime, my weekly menu includes an easy evening of Qdoba Family Meal for pick-up. A friend mentioned this to us and um, brilliant! Planning that for an evening I get in a workout after work, no doubt!
My kids continue to survive on milk and oxygen alone many evenings. I’m sure to always include something they enjoy, but they still eat very little at the evening meal. They’re also yet to embrace the beauty and deliciousness of soup. Shea makes a stink face every time and Piper is always willing to try “the juice” (broth).
While the kids aren’t on the soup bandwagon, Mark and I sure are. We would happily eat soup every day all winter long. My #1 and only complaint about soup? It photographs terribly! So, stick with me here. Enjoy the soup, I’ll continue working on the photos – promise! This well-loved classic is Panera-like with a bit of a healthier spin and all made in the Instant Pot!
- 2 Tbsp unsalted butter
- 1 onion, diced
- 2 heads broccoli, chopped into florets (~6 cups)
- 1 cup shredded carrots
- 5 cups low-sodium vegetable broth
- ½ tsp black pepper
- 1 tsp salt
- ¼ tsp crushed red pepper flakes
- ¼ cup cold water
- ¼ cup cornstarch
- 1/2 cup heavy whipping cream
- 1 cup half and half
- 3 cups (~12 oz) sharp cheddar cheese, shredded
- Add butter, diced onion, broccoli florets, carrots, broth, pepper, salt, and crushed red pepper flakes to Instant Pot.
- Pressure cook on HIGH for 4 minutes. Perform a quick release and remove lid.
- Meanwhile, whisk together the cold water and cornstarch in a small bowl until fully dissolved.
- After pressure cooking, switch to the sauté mode on HIGH. Add the cornstarch slurry, along with the whipping cream, half and half, and cheese; stir well and allow to heat through and melt, about 3-4 minutes. Serve hot.
Recipe adapted from Shugary Sweets
Nutrition Information:Yield: 8 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 339Total Fat: 24.5gCholesterol: 88mgSodium: 966mgCarbohydrates: 12.9gFiber: 3.2gSugar: 3.5gProtein: 15.9g
Looking for more cozy soups to enjoy? Voila!
- Chicken Tortilla Soup
- Lasagna Soup
- Zesty Italian Soup
- Chicken Soup with Turmeric and Ginger
- Chicken and Wild Rice Soup
Weekly Menu: January 10th – 14th
- Sunday: BLTs, roasted brussels sprouts, oven fries
- Monday: Chicken Caesar Salad with a Twist
- Tuesday: Qdoba Family Meal
- Wednesday: Fish Tacos
- Thursday: leftovers/fend from the freezer