*This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and eMeals all my opinions are my own. #pmedia #eMealstotheresuce http://cmp.ly/3/8vNxcO.
I go through phases where I really like to cook. I hunt down new recipes and I can’t wait to start dinner prep. This doesn’t happen often. Most of the time the last thing I want to do is stop to get dinner ready. When I think of a craft I want to make it almost consumes me and I want to stop everything and try it out. I love the creative outlet. But it can be time-consuming. From running around town picking up the items I’ll need, to actually crafting (plus taking photos if it is for a blog post) it is long process. The idea of spending more than a few minutes on dinner is soul crushing.
But I can’t only do creative things during the day. Being a blogger, I have to keep up with the business side of the things. Returning contracts, planning my editorial calendar and trying to present on social media forces me to be at my computer for a chunk of the day. So while I have a few go-to meals for quick dinners, I still need to mix it up a bit. EMeals is a subscription meal planning service that delivers a weeks worth of dinners right to your inbox. Stupid easy. You sign up, pick your plan (I chose slow cooker because I really want to do as little work as possible), and then quit worrying about dinner. The meal plans even come with a grocery list to make shopping for the meals super easy. So I can open up the newest meal plan, take stock of the events we have going on that week and then get right back to work.
One recipe in particular jumped out at me and I had to try it out. The Broccoli, Cheddar and Potato Soup sounded like pure comfort food and I thought the kids would probably like it as well. Especially since they suggested serving pigs in a blanket with it (pre-made, they were not suggesting making those myself. Phew).
If I am going to use the slow cooker it is because I want as few steps as possible for my meal. This one required a bit of chopping, but it wasn’t too much to handle. I was able to even chop up some extra red potatoes for a meal on another night. I was a bit worried about the cheddar cheese canned soup as I had never had it before, but it’s cheese. How can it be wrong?
This was super easy to prepare. All I had to do was layer the cut potatoes and broccoli florets in the bottom of the slow cooker and then spoon the cheese soup over the top. Next I added a container of chicken stock and that was it.
Then we sat down at the table and ate it up. The boys loved it which I was really surprised about. They are not usually soup fans. I get a new meal plan each Wednesday and I take a minute to sit down and figure out my plan of attack or if I need to make any modifications due to allergies or personal taste preferences. Emeals has really helped take the stress out of dinner time for me. They are generously offering you a 35% discount off of a 1 year subscription if you use the code RESCUE (offer expires December 15, 2013 so hurry!). Signing up is super easy and if you decide you want to change your meal plan to one of the other 12 plans, you can do that too!
- 2 1/2 lb large red potatoes, coarsely chopped
- 1 large head fresh broccoli, cut in-to bite sized florets
- 1 (10 3/4 oz) can cheddar cheese soup
- 1 (32 oz) carton chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 (18 oz) package frozen sausage-wrapped rolls
- Layer potatoes and broccoli in a 5 - 7 quart slow cooker.
- Spread soup over potato and broccoli layer.
- Pour broth over the top.
- Cover and cook on Low 6 to 8 hours or until potatoes are tender.
- Remove potatoes and place in a large bowl.
- Mash with a potato masher.
- Stir in cream until blended and smooth.
- Return mashed potatoes to slow cooker, stirring to combine.
- Top each serving with shredded cheddar cheese.
- Bake rolls according to package directions, and serve with soup.