Broccoli Quinoa Cheddar Bites

Source: shelikesfood.com

INGREDIENTS

• 1 (15 ounce) can chickpeas, or 1 1/2 cups
• 1 1/2 cups cooked quinoa
• 1 1/2 cups chopped cooked broccoli
• 1 cup sharp cheddar cheese
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon black pepper
• 2 eggs
• Cooking spray or olive oil for baking

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INSTRUCTIONS

1. Pre-heat oven to 350 degrees F.  Add all ingredients to a food processor and blend until completely combined and ingredients are broken down.  Feel free to add more seasonings if you wish.
2. Line a baking sheet with a non-stick baking mat or parchment paper.  Spray with cooking spray and use a 1 tablespoon scoop to scoop the mixture onto the baking sheet.
3. Use your hand to pat down the tops a little bit and either brush the tops with olive oil or spray with cooking spray.
4. Bake broccoli cheese bites until golden brown on the top and bottom, 20-25 minutes.  Remove from the oven and let cool on the baking sheet for 5-7 minutes before eating.  They can be a little soft when warm because of the cheese but should firm up nicely once cooled a little bit.
5. Enjoy with your favorite dipping sauce, if desired.

NOTES

Broccoli cheddar bites can be refrigerated in an airtight container for 3-4 days and frozen in a freezer safe container for up to 3 months.

Slow Cooker Broccoli Cheddar Soup

Source: wineandglue.com

Ingredients

• 4 cups broccoli florets cut into small bite sized pieces
• 1/2 yellow onion diced small
• 2 cups shredded carrots
• 4 cups vegetable stock
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp nutmeg
• 3 TBSP unsalted butter
• 1/3 cup all purpose flour
• 1 1/2 cups half and half (or milk)
• 2 cups shredded cheddar cheese 

Instructions

1. Combine the broccoli, onion, shredded carrots,  stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
2. Turn the slow cooker to high.
3. In a small saucepan melt the butter.  Slowly whisk in the flour.  Get a cup of liquid from the slow cooker.  Very very slowly add it to the sauce pan whisking it in as you go.  Then very slowly whisk in the half and half.
4. Add the flour/butter/half and half mixture to the crock pot and stir it in to combine.  Slowly add in the cheddar cheese. It works best to add about a 1/4 cup at a time, stir it in, cover the crock pot for a few minutes, and then add another 1/4 cup until you have used all the cheese.
5. After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!