Broccoli Cheddar Soup

Ingredients

• 1 tablespoon butter 
• 1/2 onion, chopped 
• 1/4 cup melted butter 
• 1/4 cup flour 
• 2 cups milk 
• 2 cups chicken stock 
• 1 1/2 cups coarsely chopped broccoli florets 
• 1 cup matchstick-cut carrots 
• 1 stalk celery, thinly sliced 
• 2 1/2 cups shredded sharp Cheddar cheese

Directions

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it's granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

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Fresh Grapefruit Juice Smoothie

Ingredients

• 1 1/3 cups fresh red grapefruit juice 
• 8 large strawberries 
• 2 medium bananas, sliced 
• 1 (8 ounce) container strawberry-banana yogurt 
• 2 tablespoons honey 
• 1 cup crushed ice

Directions

Place the grapefruit juice, strawberries, bananas, yogurt, honey, and ice into a blender. Cover, and blend until smooth.

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Ultimate Twice Baked Potatoes

Ingredients

• 4 large baking potatoes 
• 8 slices bacon 
• 1 cup sour cream 
• 1/2 cup milk 
• 4 tablespoons butter 
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper 
• 1 cup shredded Cheddar cheese, divided 
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

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Quinoa and Black Beans

Ingredients

1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion, cut into wedges 3 cloves garlic, peeled 1 egg 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon Thai chili sauce or hot sauce 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

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