I got my idea for posting pictures of my meals from my friend Sophie, on her blog, "Burp and Slurp," but I've always wondered how her pictures are so much brighter and better looking than mine! She informed me that she uses a free program called Picasa and I love it! My pictures DO look brighter, though it will probably me a while to get mine looking as good as hers.
This is a crockpot cream of broccoli soup I made about a week ago from my old standard cookbook, "Fix-It and Forget-It Lightly" by Phyllis Good. If you can't tell by now, I really like broccoli! I had leftover chicken, so I added that, but the original recipe is vegetarian. I also made corn muffins and crumbled them up into the soup-after taking the pretty picture, of course.
1 Small Onion
1 T Oil
20-oz. pkg. Frozen Broccoli
2 10 3/4 Cans Fat-Free, Low-Sodium Cream of Celery Soup
1 10 3/4 Can Fat-Free, Low-Sodium Cream of Mushroom Soup
1 Cup Grated Low-Fat American Cheese
2 Soup Cans Fat-Free Milk
2 Chicken Breasts
Any Handy Herbs (Rosemary, Thyme, Italian...)
1. Saute onion in oil in skillet until soft. Drain. Place onion in slow cooker.
2. Combine alll ingredients in slow cooker.
3. Cover. Cook on low 3-4 hours.
4. 30 minutes before serving, sautee chicken and baste it with your favorite herbs. I used rosemary, thyme, and some italian seasoning.