Goat cheese pasta

6 cups cooked pasta of choice (penne/weird cut is what was in the pantry)

1 left over steak or chicken chopped into pieces

 1/2 a small onion minced 

1/2 cup chicken stock

3/4 cup heavy cream

1 large pkg of goat cheese

1 tbsp minced garlic

1 cup spinach leaves (optional)

Boil and drain pasta to just before al dente.

In another pan, add a little oil and toss the onions in and cook on medium until translucent and soft.

If you wanted you could add in fresh baby spinach and wilt it with the onions. If I have it, I'll do it, but the dish is just as tasty without it. The spinach just adds a good serving of veggies, which is usually a good idea.

Add in the garlic for 30 seconds to a minute (don't burn it).

Dump the chicken stock and cream into the pan and bring to a boil.

Put chunks of goat cheese into the mixture and keep stirring or whisking until all cheese is melted into the cream/stock mixture. 

Dump the cooked pasta in and the meat into the cheese mixture.

Allow the sauce to coat the pasta and cook until pasta reaches desired doneness and sauce thickens up a little.

Add salt and pepper to taste.

Tada.

Left overs that don't taste left over.

Broccoli Soup

A lighter version of a fan favourite, perfect for dreary spring Sunday afternoons when you can't be bothered with a fancy supper!

1 onion chopped

2 or 3 celery hearts chopped

1 carrot chopped

3 cloves minced garlic

6 cups chicken broth

7 cups broccoli

1/2 cup milk

3 tbsp sour cream

Salt and pepper to taste

sharp cheddar cheese shredded

Directions:

In a medium sized stock pot melt butter and soften, onions, carrots, celery, adding garlic once onions are translucent.

Add chicken stock and broccoli bring to boil and drop to a simmer until broccoli is super soft and failing apart.

Add salt, pepper to taste.

Add in milk and use immersion blender to break down veggies.

Add sour cream.

Add cheese when serving.