Easy Cheddar Broccoli Soup

1 onion finely diced
5 Tbls. Butter
2 cups carrots, finely diced ( I actually put mine in my bullet with a cup of water and blend for 15 seconds)
26 oz. bag frozen broccoli
1 pint whipping cream
3 cups shredded cheddar cheese
2 cups milk
4 boullion cubes

1 cup water
1/3 cup flour
1 tsp.  Salt
1/2 tsp. Pepper

 In a microwave safe bowl place the broccoli with about 1 cup water and cook for 10 minutes.Place butter in a medium stock pot. Add shredded carrots and onion and cook until soft. Place about 1/3 of the broccoli into a bullet with 1 cup water and blend and  finely chop the remainder of the broccoli and place in pot. Add cream and milk and bullion cubes. In a separate bowl add the 1 cup water and flour and pour into the soup to thicken. Place cheese last and cook til melted, add salt-and-pepper to taste.  serve. we like to serve ours in bread bowls.

Honey Chicken & Broccoli

• 4 medium boneless skinless chicken breasts, chopped into 1½ inch pieces
• 4 tablespoons corn starch
• 2 cups broccoli florets, steamed or boiled til just tender

sauce

• 6 tablespoons honey
• 4 tablespoons ketchup
• 3 tablespoons sugar
• 1 tablespoon brown sugar
• 2 tablespoons white vinegar
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 2 tablespoons cold water + 2 tablespoons corn starch
• sesame seeds, for topping

1. Combine chicken and 4 tablespoons corn starch in a large resealable bag and shake to coat.
2. Whisk together honey, ketchup, sugar, brown sugar, vinegar, soy sauce, and garlic powder and set aside.
3. Drizzle a pan with oil and add chicken. Saute over medium heat for 5-6 minutes until browned. Add broccoli and pour sauce over the top. Continue to stir over medium heat for 4-5 minutes longer until chicken is cooked through.
4. In a small bowl whisk together cold water and corn starch. Add to pan and stir until sauce thickens. Sprinkle with sesame seeds and serve over rice.