*1 (48 ounce box) Low-Sodium Chicken Broth/Stock or homemade stock
*1/3 cup grated Parmesan Cheese
*1 tablespoon Dried Minced Garlic
*2 cups grated Monterey Jack Cheese, more for topping
*Pinch Cayenne Pepper
*1/4 teaspoon Red Pepper Flakes
*1 cup Cubed Ham
*1 bunch Green Onions, sliced thin
*1 tablespoon Stone Ground Mustard
*Sea Salt and Pepper to taste
*Turkey Bacon, cooked and chopped for topping
*Parsley, garnish
*
Cook the cauliflower in the chicken stalk on the stove on medium heat, then blend together with an immersion blender. Add the cheese and blend until smooth.
*
In a lined Crock pot on low add the cauliflower mixture and remaining ingredients except for the turkey bacon and parsley. Cook for 1-3 hours to allow flavors to blend together. Serve with extra cheese, turkey bacon and parsley as desired.
This is a large batch of soup. Serves 6 to 8 people.
Ingredients:
*2 tablespoons Extra Light Olive Oil
*1 tablespoon Garlic Powder
*1 tablespoon Onion Powder
*1 can 6 ounce Tomato Paste
*1 can 28 ounce can Tomato Purée
*1 can 28 ounce can Tomato Sauce
*3 cups 2 percent Milk
*3 teaspoons Powdered Chicken Broth or Chicken Bone Broth Concentrate (liquid), like Sam’s
1 to 2 tablespoon Sugar, to taste
*1 and 1/2 teaspoon Sea Salt
*1/4 teaspoon Fresh Ground Black Pepper or to taste
Directions:
In a stockpot, on medium-low, sauté the oil, garlic powder and onion powder about 30 seconds. Then add tomato paste, tomato purée, tomato sauce and stir until completely combined.
Whisk in a 4 cup bowl: Milk, powdered or liquid chicken broth, sugar, salt and pepper, and then slowly whisk into the warm tomato mixture. (Note: Make sure to whisk in slowly and milk is warm not hot.). Heat soup up slowly until warmed through, but not to boiling it will curdle the milk.
**Makes 6 to 8 Sandwiches, depending on loaf sizes and sliced thickness.
*2 medium size Loaves of Bread, sliced
*Kraft Cheese Slices
*Spreadable Butter, I like planted based butters, like Avocado
*Extra Light Olive Oil, use as needed
Directions:
Butter one-side of each slice of bread.
Unwrap cheese slices, if needed
3. In a large Skillet on medium-low heat; Add 1 to 2 tablespoons olive oil or butter heat skillet. I like to use half oil and half butter.
4. Then add 2 to 3 of the slices of bread, (depending on the size of the slices) butter side down to the skillet, then add to the top of each slice of bread in the skillet a slice of cheese and then place another 2 to 3 slices of buttered sides of bread facing up, to the top of each cheese slice, toast first sides, flip and toast other sides until golden brown. Repeat as many times as needed.
