Broccoli Rice Soup

This is super fast and easy to make for a last minute meal...


Ingredients:
1 package Rice-a-Roni Wild Rice (can be chicken flavored)
5 cups water with 5t chicken broth
10 oz pkg frozen broccoli-I use 1-2 bunches of fresh, chopped up
1 shredded carrot
1 can cream chicken soup, I use fat free
1 8oz  cream cheese, low fat work best
2 tsp dried minced onion
slivered almonds to garnish

Directions:
Cook Rice-a-Roni in water for 10 minutes using rice and seasoning packet.  Add broccoli, carrot and onion and simmer for 5 more minutes.  ( hint: prepare your vegtables while rice is cooking).  Stir in cream of chicken soup and cream cheese.  Heat on low until cheese is melted.  
Serve with slivered almonds.

Elise's Homemade Vanilla Granola

I am  heading to Rockville this week with my girls and the only request I had was to take granola.   love  granola and  found this recipe on my Kathy G's blog and it is our favorite.

8 c. oats
2 c. sliced almonds
1 c. wheat germ
1 c. brown sugar
1 tsp. salt
1 tsp cinnamon
craisins or raisins, to taste (optional)
3/4 c. canola oil
1 c. honey
3 Tbsp. vanilla (use the real stuff if you have it-- it tastes much better)

Preheat oven to 300-degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 20-30 minutes. Remove from oven and leave on pans until the granola hardens (it may be a little chewy and that's ok.. if you prefer it not to be chewy at all, allow to dry completely). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.