Vegetable Soup

Vegetable Beef Soup 1 small chuck roast, cut in bite sized pieces, fat discarded 2 tablespoons olive oil Beef broth (low sodium) Beef stock (low sodium) 1 can Stewed Italian styled tomatoes 1 can diced tomatoes with basil and garlic (no salt) 1 can of Progresso Tomato Basil Soup 1 can of Contadina crushed tomatoes with Italian Herbs 1 Onion, chopped 4 or 5 fresh carrots or 1/2 bag of baby carrots, chopped 2 potatoes, chopped 1 zucchini, chopped 6 ribs of celery, chopped 1 bag frozen green beans 1 bag frozen corn 1 bag frozen peas 1 teaspoon Lawry's Seasoned Salt 2 bay leaves 1 tablespoon Herbes de Provence 1 teaspoon oregano 1 teaspoon parsley Freshly ground pepper Brown the chopped chuck roast in olive oil. Add canned tomatoes, soup and broths. Season to taste with all seasonings listed. Cover and simmer while preparing the fresh vegetables. Slice and cut celery, carrots, potatoes, onion and zucchini and add to meat. Stir in all frozen vegetables and simmer for 3-4 hours or until vegetables are cooked. Discard bay leaves and serve! Freezes very well.

Tomato Pie

Tomato Pie 4 medium tomatoes, peeled and cut into ½” thick slices (about 1 ½ lbs). ½ tsp. salt ½ cup mayo 3 green onions, chopped 2 Tblsp. chopped fresh basil 1 cup shredded parmesan cheese Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and ¾ cup of the cheese. Place pastry into 9 in pie plate; fold edges under and crimp. Bake crust at 350 degrees for 10 min or until lightly browned. Remove from oven and sprinkle remaining ¼ cup cheese over bottom of crust. Arrange tomatoes slices over cheese and spread mayo mixture over tomatoes. Bake at 350 degrees for 34 to 37 minutes. Let cool 5 minutes before serving. You may need to cover the edge of the crust with foil to keep it from getting overly brown. Sour Cream Pastry (I made this but you could simply use a roll out crust) 1 ¼ cup all purpose flour 2 tsp baking powder ½ tsp salt ½ cup shortening ½ cup sour cream Stir together first 3 ingredients; cut shortening into flour mixture with a pastry blender (or fork) until mixture resembles small peas. Add sour cream stir until combined. Gather dough into a flat disc; wrap in plastic wrap and chill 1 to 24 hours. This would then be rolled into a 13 in circle on a lightly floured surface before placing in pie plate.

Philly Cheesesteak Sloppy Joe

I had hamburger I needed to cook and had all the ingredients for this recipe so I thought why not! It is Friday and I definitely didn't feel like cooking and you really didn't need to "cook" for this recipe! I thought these were good. Not AMAZING but good. Simple, fast and no fuss recipe!


1 lb. ground beef/sirloin
1 onion, chopped
1/4 c. steak sauce
1 c. beef stock
1 green pepper, chopped
1 pkg. sliced mushrooms
Provolone cheese, cut into slices or pre-sliced
Salt & Pepper to taste
Buns/Rolls


Preheat broiler.

In large skillet over medium-high heat brown the ground beef/sirloin, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don't burn!

Place a scoopful of the meat on the bottom half of the bun, drizzle with additional steak sauce and place cheesy bun on top! Delish!

Heavenly Ground Beef Casserole

2 lbs ground beef
2 teaspoons minced garlic
1/2 teaspoon salt
28 ounces tomato sauce
1 (4 ounce) can diced green chilies (optional)
8 ounces cream cheese , softened
1 pint sour cream
1 cup chopped onion
1 lb egg noodles
3 cups shredded mozzarella cheese


Directions:
1 Brown ground beef until done.
2 Then add garlic, salt, green chilies and tomato sauce.
3 Simmer for 30 minutes.
4 While that simmers, mix together cream cheese, sour cream and onions.
5 Cook noodles.
6 In a pan 9x13 that has been sprayed with a non-stick cooking spray, Layer: 1/3 of sauce, 1/2 noodles, 1/2 cream cheese mixture, 1/2 mozzarella cheese, cover with 1/3 more sauce, remaining noodles, cream cheese, mozzarella cheese and sauce.
7 Bake at 350, uncovered for 30 minutes Remove from oven, cover and let sit for 10 minute.
before serving.


Read more: http://www.food.com/recipe/heavenly-ground-beef-casserole-89005#ixzz1qLjElt5m

Stuffed Green Pepper Soup

Stuffed Pepper Soup:

2 lbs. Browned beef
1 28 oz can tomato purée
1 28 oz can diced tomatoes
1 cup uncooked brown rice
1 qt water
2 beef bouillon cubes
1/4 cup brown sugar
2 teaspoons salt, 3/4 teaspoons pepper
1 diced onion
2 cups of peppers ( I use one green and one red)
Cook until the rice is tender.

Beef Stroganoff

Have you guys heard about Crock Pot Sisters on Facebook? I havent tried any of their recipes yet but they seem to have taken off on Facebook and people are raving about them. So Im trying this for Tuesday night. Our Tuesdays nights are typically busy so I like to use my crock pot because I dont have time to cook that night. Typically when I make Beef Stroganoff I have just used ground beef and I cook on the stove...so this will be a first using this recipe in the crock pot!

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese


In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
Serve with egg noodles!

Whoa! Its been awhile....

and, I cant wait to get back to cooking, blogging and finding new recipes. Its been a long year but finally our lives SEEM to be heading in the right direction and we can try to be as normal as possible. I have two new recipes I have found and will be trying in the next 2 weeks! Will post sooon....