Sunday, January 8, 2012

Super Saver Sunday Supper

I'm not generally one for New Year's resolutions, but this year I am making an exception. With the economy being in a hole and sky high inflation affecting every aspect of my life, it is getting harder and harder for me to make ends meet. Thus, this year I have made a trio of resolutions:

1: Cook for myself and eat at home more often

2: Cut grocery bills using coupons and sale items

3: Don't throw away food

For those that don't know me, while I love to cook, I'm not really a fan of cooking for one. I'm more a dinner party for 8 kind of person. One of the problems is that there aren't a lot of good recipes for one person and I don't like leftovers. Plus it seems like a lot of effort, when I get home late after a long day at work, to figure out something to whip up for dinner. But, I've made these resolutions and I have to say that so far I'm doing pretty well. Like today, I created a tasty Super Saver Sunday Supper after browsing the Publix sale flyer and spending a few minutes looking for coupons online.

Today's big buys were Cabot cheddar at 2 for $5, Wolfgang Puck Organic Chicken Stock also 2 for $5 and half off all frozen Birds Eye vegetables, which, when combined with a $1 off coupon for a purchase of any 3 products that I got on their website, it was a real steal. My total savings today was $48.53. With my grocery haul I made Broccoli-Cheddar Soup with cheddar quesadillas on the side. As soon as I got home, I dumped a bag of Birds Eye Baby Broccoli Florets in a large saucepan with half a carton of chicken stock and brought it to a simmer while I unpacked the rest of my groceries. Then I shredded several of the blocks of cheddar in my food processor, enough for the soup, quesadillas, plus plenty left over for nachos or omelets or anything else I want shredded cheese for this week. By the time I had everything put away and the dishwasher unloaded, the soup was ready to blend. The finished product was tasty and inexpensive, with very little prep time or clean-up, now that's what I call a winner!

2  14 oz bags frozen broccoli florets (If you get to Publix before 1/11/12, you can get the 50% off deal)
2  cups chicken stock
1  cup shredded cheddar cheese (The sale price on the Cabot was even cheaper than Costco)
salt & pepper to taste

Place 1 bag of florets in a large saucepan with the stock and simmer over medium high heat for 10 minutes. Add cheddar cheese and stir until melted. Using an immersion blender, puree the soup while still on the stove. Once it is smooth, add the remaining bag of florets and heat until warm, about 10 minutes. Adjust for seasoning and serve with a garnish of shredded cheddar.


  1. Great resolutions! and this soup looks super simple to put together. How does it freeze and reheat?
    I love to make a big batch of soup and freeze in individual containers for those nights we forget to plan dinner!!

  2. I like your resolution too! And you found a way to make broccoli taste good that isn't "Beef and Broccoli" from a Chinese restaurant!