Broccoli

Here is a recipe for Broccoli and Cheddar Soup:

Ingredients:

• 1 tablespoon of butter
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 2 cups of chicken or vegetable broth
• 2 cups of water
• 1/2 cup of freeze-dried broccoli, rehydrated
• 1/2 cup of heavy cream
• 1 cup of grated cheddar cheese
• Salt and pepper, to taste
• Optional: sour cream, croutons, or chopped fresh herbs for garnish.

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for about 5 minutes or until softened.
2. Add the broth, water, and rehydrated broccoli. Bring the mixture to a boil and then reduce the heat to low and let it simmer for about 15 minutes.
3. Remove from heat and blend the mixture with an immersion blender or in a blender.
4. Return the pot to the stove and add the cream and cheddar cheese, stirring until the cheese is melted and the soup is heated through.
5. Season with salt and pepper to taste.
6. Serve in bowls and garnish with sour cream, croutons, or chopped fresh herbs if desired.

This recipe is a comforting and delicious way to enjoy broccoli. Freeze-dried broccoli is a convenient option to have on hand, and it rehydrates nicely to make a creamy and flavorful soup. You can also add other vegetables like carrots or celery to make it more nutritious.

You can store it in the fridge for up to 3 days, and reheat it on the stovetop or in the microwave.


Sure, here is a recipe for Cheese and Spinach Stuffed Chicken Breasts:

Ingredients:

• 4 boneless and skinless chicken breasts
• 1 cup of spinach, chopped
• 1/4 cup of freeze-dried cheese, rehydrated
• 1/4 cup of breadcrumbs
• 1 tablespoon of olive oil
• Salt and pepper, to taste
• 1 egg, beaten

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
3. In a mixing bowl, combine the rehydrated cheese, spinach, breadcrumbs, salt and pepper.
4. Place a spoonful of the mixture on one side of the chicken breast, then roll and tuck the edges to seal the mixture inside.
5. Dip the chicken rolls in the beaten egg and then coat them with breadcrumbs.
6. Heat the olive oil in a skillet over medium-high heat, add the chicken rolls and cook for 3-5 minutes per side or until golden brown.
7. Transfer the chicken rolls to a baking dish and bake them in the preheated oven for 15-20 minutes or until the chicken is cooked through.
8. Let the chicken rest for a few minutes before slicing and serving.

This recipe is a delicious and easy way to prepare chicken breasts. The combination of spinach and cheese makes it a flavorful and moist dish.You can use different types of cheese and vegetables to make it more versatile.

You can store it in the fridge for up to 3 days, and reheat it in the oven or the microwave.