INGREDIENTS

• 1/2 cup honey
• 1/4 cup soy sauce
• 1 teaspoon fresh grated ginger
• 2 tablespoons minced garlic
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon cornstarch
• 1 pound large shrimp, peeled, deveined and tails removed if desired
• 2 tablespoon butter
• 2 cups chopped broccoli
• 1 teaspoon olive oil
• salt pepper

INSTRUCTIONS

1. In a small bowl add the honey, soy sauce, ginger, garlic, red pepper and mix until combined.
2. Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce. Toss and marinade 30 minutes.
3. Whisk in the cornstarch to the reserved marinade and set aside.
4. Heat a cast iron skillet or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.
5. Add the butter to the skillet and add shrimp discarding and marinade. Cook until the shrimp turns pink about 2 minutes each side.
6. Add in the reserved sauce and bring to a simmer. Add in the broccoli and toss until heated through.
7. Serve with white rice or pasta.

Source : butteryourbiscuit

So here’s the deal. My kids are not your average children when it comes to food.


INGREDIENTS

• 3 large chicken breasts
• salt & pepper
• 1 1/2 tsp garlic powder, divided
• 1/4 tsp paprika
• 1 cup finely chopped broccoli florets
• 1/2 cup finely diced red bell pepper
• 1 cup mild cheddar cheese
• 1 tbsp mayo
• 2 tbsp olive oil

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

My family doesn’t love traditional fast food. Which I suppose is a good thing, except when I’m looking to just pick up a quick, on the go meal I’m limited by their taste buds!

Fortunately (or not) for us, our Panera Bread has a drive through, and it’s one of the “fast food” choices we all love. Except it’s pricey. They don’t have a dollar menu!

With today’s Broccoli Cheese Soup recipe, we may never have to actually go to Panera again.

When I can make Panera Broccoli Cheddar Soup at home, I know I’m saving us some money and a trip out.

From start to finish, this Copycat Panera Broccoli Cheese Soup recipe takes less than 30 minutes.

Real talk: It will probably take less time to make this soup at home than it would to get everyone in the car and drive to Panera. Not to mention the drive back home!

Copycat Panera Broccoli Cheese Soup is the perfect weeknight dinner idea when you are staring at your pantry unsure what to make! Most of the ingredients are things we almost always have on hand, so it’s super easy to pull together at the last minute.

You can always use fresh broccoli to make Panera Broccoli Cheese Soup, but it’s ok if you want to reach into the freezer for a bag of frozen broccoli florets. We’ve all done it a time or two and they’ll be just as delicious in this soup!

My Panera Broccoli Cheese Soup recipe makes 3-4 decent sized bowls of soup…but you can easily double the recipe if you have hungry eaters, and this is your main dish.

Keep this soup vegetarian by using vegetable broth in place of the chicken broth.

INGREDIENTS

•  1/4 cup unsalted butter
•  1/2 cup diced onions (yellow or white)
•  1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
•  2 1/2-3 cups broccoli florets, chopped small
•  1 1/2 cups chicken broth
•  1 cup milk (I use skim/fat free)
•  1 cup heavy whipping cream
•  1/4 cup all-purpose flour
•  1 1/2 tsp kosher salt
•  1/2 tsp black pepper
•  pinch of crushed red pepper flakes (or more as desired)
•  2 cups shredded cheddar cheese

INSTRUCTIONS

1. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
2. Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
3. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!