Slow cooker Velveeta Creamy Broccoli soup

1 quart low-sodium chicken broth

2 cups 1% milk

1 package (20 ounces) frozen broccoli cuts, thawed

1 half small onion, finely chopped

¼ teaspoon black pepper

7 ounces Velveeta cut into ½ inch cubes

1 1/3 cups instant mashed potatoes

Combine broth, melt, broccoli, onion, pepper and 1 cup water in slow cooker bowl. Cover and cook on high for 3 hours or low for 5 hours.

Whisk Velveeta into slow cooker until smooth sprinkle instant potatoes over soup and whisk to combine serve immediately

Makes 6 servings

Broccoli Potato and Cheese Soup

2 t each olive oil and margarine

1 c chopped onion

1 small garlic clove

1 quart water

4 cups chopped broccoli florets and spears

¾ lb pared all purpose potatoes, cut into chunks.

3 packets instant chicken broth and seasoning mix

2 oz Gorgonzola or blue cheese crumbled

1/8 t white pepper

In 3-quart saucepan combine oil and margarine and heat until margarine is melted; add onions and garlic and saute until onions are translucent 1 to 2 minutes. Add water, broccoli, potatoes and broth mix; stir to combine and bring mixture to a full boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes. Remove from heat and let cool slightly.

Pour 2 cups broccoli mixture into blender container and process until smooth. Transfer to 2 quart bowl and repeat procedure with remaining broccoli mixture; return to saucepan. Stir cheese and pepper into soup and cook, stirring occasionally, over low heat, until soup is heated and cheese is melted, 4 to 5 min.

Makes about 4 servings of about 1¼ cups each

Per serving 199 calories, 9 g protein, 9 g fat, 24 g carbohydrate; 135 mg calcium; 992 mg sodium, 11 mg cholesterol, 3 g dietary fiber

Hot 'n Sweet Broccoli & Asparagus

¼ cup honey
2 Tbs soy sauce
1 tsp ground ginger
½ to 1 tsp crushed red pepper
1 lb. broccoli, trimmed
½ lb. asparagus, trimmed
2 Tbs olive or vegetable oil

Combine honey, soy sauce, ginger and red pepper. Cut up broccoli and slice stem. Diagonally slice asparagus. Heat oil in large skillet; add broccoli and asparagus and stir-fry over medium-high heat for 3 minutes. Add ½ cup water to pan; cover and steam vegetables for 2 minutes or until tender-crisp. Drain water from pan. Add honey mixture and cook uncovered until glaze is slightly thickened, about 2 minutes.

makes 4 servings