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....

Cream Cheese & Swiss Lasagna

1.5lb lean ground beef
1lb bulk Italian sausage
1 med onion, finely chopped
3 garlic cloves, minced
2 cans (15oz ea)tomato sauce
1 can (14.5oz) Italian diced tomatoes, undrained
1 can (6oz) tomato paste
2tsp dried oregano
1tsp dried basil
1tsp Italian seasoning
1/2tsp sugar
1/2tsp salt
1/4tsp pepper
9 no cook lasagna noodles
12 oz cream cheese, softened
2 cups shredded mozzarella cheese
2 cups shredded Parmesan cheese
2 cups shredded Swiss cheese

Directions

1. Over med heat cook the beef, sausage, onion & garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato past, oregano, basil, Italian seasoning, sugar, salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30mins.

2. Spread 1 cup sauce in a greased 13x9 baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella & 2/3cup each of Parmesan & Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses & sauce twice (dish will be full). Place dish on a baking sheet.

3. Cover & bake at 350 for 45minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 mins longer or until bubbly & cheese is melted. Let stand for 15mins before cutting.

Tangy Pulled Pork Sandwiches

by Taste of Home




Ingredients

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 kaiser rolls, split

Directions

Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.

Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls. Yield: 4 servings.

Easy Chicken Potpie

by Taste of Home




Dustin LOVES chicken potpie so I found an easy recipe that looks good! We will see!

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
2 packages (16 ounces each) frozen mixed vegetables, thawed
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix

Directions

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture.

Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.

Crab Pasta Salad

by Taste of Home




This does not look good to me at all but Dustin really wants to try it so Ill give it a whirl!

Ingredients

2 cups uncooked tricolor spiral pasta
2 cups imitation crabmeat, chopped
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/4 teaspoon salt
Pepper to taste
1 cup fresh broccoli florets
1 cup fresh cauliflowerets

Directions:

Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the crab, sour cream, mayonnaise, celery seed, garlic powder, salt and pepper. Stir in the pasta, broccoli and cauliflower. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.

Spaghetti Casserole

by Taste of Home




Ingredients

1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.

Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).

Honey Orange Chicken

by Taste of Home



Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons butter, divided
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium onion, sliced
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup orange juice
1/4 cup honey
1/2 cup pitted ripe olives, halved
Hot cooked linguine

Directions

In a large skillet, saute chicken in 2 tablespoons butter until chicken is no longer pink. Sprinkle with the salt, paprika and pepper. Remove and keep warm. In the same pan, saute the onion in remaining butter until tender.

In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey; gradually pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken. Simmer, uncovered, for 5 minutes or until chicken is heated through. Serve with linguine. Yield: 4 servings.

Menu Plan: 1st-7th

Monday: Taco Casserole



Tuesday: BLT's

Wednesday: Smothered Chicken or Sweet n Spicy Bacon Chicken

Thursday: Fend For Yourself night since Dustin plays basketball Thurs nights.

Friday: Pizza or Salsa Chicken

Saturday: Out to dinner w/ friends

Sunday: Appetizers for Superbowl

Sweet & Spicy Bacon Chicken

by http://fullbellies.blogspot.com

4 chicken breasts cut in thirds (12 pieces)

Ingredients

Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar

Directions

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

She served hers with mashed potatoes and spooned some of the gravy from the chicken on top.

Deconstructed Brocolli & Cheese Stuffed Chicken Breasts

by http://stolenmomentscooking.com

1 lb. boneless, skinless chicken breasts
Salt & pepper, to taste
2 T. butter or margarine
2 T. flour
1 1/4 c. milk
1 1/2 c. cheddar cheese, cubed or shredded
2 c. frozen broccoli
1/2 t. thyme
2 T. butter or margarine
1 c. breadcrumbs

1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency. Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.

4. Melt 2 T. butter or margarine and combine with breadcrumbs. Sprinkle over chicken and return to the oven. Bake for 5-10 minutes, or until browned and chicken is fully cooked.

Buffalo Chicken Spaghetti

by http://stolenmomentscooking.com

1 lb. spaghetti, fully cooked and drained
1 – 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
salt & pepper, to taste
2 c. chicken stock
8 oz. cream cheese
1/4 c. hot sauce (more or less, depending on desired intensity. 1/4 c. will be mild to medium in flavor.)
1 c. Ranch or Bleu cheese dressing

1. Season chicken breasts with salt and pepper to taste. Place in a skillet with chicken stock, bring to a boil, cover and simmer for 15 – 20 minutes, or until the chicken is fully cooked. Remove chicken and reserve 1/2 c. cooking liquid.

2. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken.

3. Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked spaghetti.

I tasted this right after I made it and noticed that the heat increased a little after it had been sitting in the refrigerator for a few hours. So if you are making this ahead of time, you might want to keep that in mind.

Mexican Stuffed Shells

by Recipezaar

Ingredients
12-18 large pasta shells, cooked
1 lb ground beef
3 tablespoons taco seasoning, I use recipe # 4292
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided
1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
750 ml tomato sauce
chili powder, to taste
green onion, for garnish

Directions

1 Brown ground beef and drain.

2 Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.

3 Mix together remaining salsa, tomato sauce,and chili powder.

4 Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.

5 Fill each shell with the ground beef mixture and place in pan.

6 Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.

7 Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).

8 If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Layered Chicken Enchilada Casserole

1 Tbs vegetable oil
1 med onion, chopped
2 1/2 cups cooked chicken, shredded
1 can (7oz) green chilis
1 package taco seasoning (regular)
8 corn tortillas
1 can (15oz) kidney beans, drained
2 cups (8oz) shredded cheddar cheese, divided
1 jar (16oz) salsa

Preheat oven to 350 degrees

Grease 13x9 baking dish. Heat oil in skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chilis & seasoning mix. Layer 1/2 of tortillas in prepared baking dish. Top with chicken mixture, beans & cheese. Layer with remaining tortillas. Top w/ salsa & remaining cheese.

Bake for 30-35 minutes or until heated through and cheese is melted.

Pot Roast

Recipe from my cousin Dawn

2-3 lb pot roast
2 tbsp oil
8 oz fresh mushrooms, sliced
2-3 potatoes, diced
1-2 onions, diced
3/4 pkg frozen sliced carrots
1 can cream of celery soup
1 packet lipton onion soup mix
1/4 cup A-1 sauce
1 cup beef broth

Heat oil in pan on stove. Salt and pepper roast on both sides. Add to pan and brown for 1-2 minutes on each side. Place all veggies in crockpot. Place roast on top of veggies. Mix together soup, soup mix, A-1, and broth and pour over roast. Cover crock pot and cook on low 8-10 hours, or until roast is 160 degrees.