~Saute 6 cloves of garlic (minced) in a cast iron frying pan or dutch oven for 1 minute.
~Add 5 & 1/4 Cups of chicken broth. Heat on medium. As is begins to warm, add 1 & 1/2 cups of heavy cream & 6 cups of broccoli chunks. (I have diced mine small in a mandaline chopper for young children and add 2 cans of chopped carrots run through the mandaline chopper as well.) Heat. Bring to a boil slowly. Then reduce heat and simmer for 20 minutes. (Veggies should be soft and tender.)
~Once heated thoroughly, remove from heat. Continually stir and add 4-5 Cups of shredded cheddar cheese.
**These recipes are calculated for 10 children and 2 adults.
**Upon request, here is a free printable of the “child health history” mandatory on-file form. If you have any other requests please email a request.
Egg Recipe #8
Happy chickens= a lot of eggs= egg recipes for you!
Mexican Breakfast Taco with Chorizo Recipe
~Heat iron skillet and fry 1/2 lb of Chorizo sausage until thoroughly cooked and browned.
~Drain grease, and reheat pan adding 2 Tablespoons of olive oil.
~Dice (3) large Yukon gold potatoes and add them to your skillet.
~Cook for about 10-12 minutes with the cover on then. Add 1 & 1/2 teaspoons of chili powder.
~After you add chili powder, cook for 12-15 minutes longer.
~While your potatoes are cooking, take(6) eggs and crack them into a large bowl and pour in some milk while scrambling them.
~Pour in a separate pan, then cook at a medium temperature while stirring until they are fully cooked.
~Once the eggs and potatoes are both cooked, set them aside.
~Take some corn tortillas and warm them up in the oven or on the stove.
~Put some meat, eggs, and potatoes on the tortillas.
~Top with: cheese, salsa, cilantro & thinly sliced green onions. Feel free to add your favorite additional toppings here as well.
Serve hot with guacamole or hot sauce. Share. Eat. Enjoy!