Easy "Loaded with Veggies" Beef Soup
Super easy, one pot, large batch and loaded with veggies. This recipe makes a large pot of soup so consider freezing half for later.
Prep Time: 10 mins
Cook Time:
Ingredients:
1 lb Ground Beef
32 oz Water
2 Cartons (32oz) Beef broth
1 Med Onion, diced
2 Med Potatoes, diced
Salt and Pepper to taste
32 oz Water
2 Cartons (32oz) Beef broth
1 Med Onion, diced
2 Med Potatoes, diced
Salt and Pepper to taste
1 Can Canned Peas, drained
1 Can Canned Carrot Slices, drained
1 Can Canned Diced Tomatoes
1 Can Canned Corn, drained
1 Can Canned Carrot Slices, drained
1 Can Canned Diced Tomatoes
1 Can Canned Corn, drained
How to:
1. In large skillet, brown ground beef, rinse and drain.
2. Combine browned ground beef, water, broth, onion and potatoes in a large soup pot
3. Bring to a boil, reduce and simmer 15 minutes
4. Add the rest of the ingredients, bring to a boil.
5. Reduce and simmer 30 minutes
6. Serve warm with crackers, bread or rolls
* Substitute frozen and/or mixed veggies for the individual canned veggies noted. Try adding any of your favorite seasoning like garlic powder, italian seasoning or dried parsley. Or make it hearty by adding cooked rice or pasta.
Italian Pasta Salad
*I didn't get a picture of this one.... it was gobbled up before I could snap a shot.
Prep Time: 15 mins
Cook time: 15 mins
Ingredients:
1lb Tri Color Rotini Pasta
1 pkg Italian Dressing Mix
1 pkg Italian Dressing Mix
1/2 Cup Olive Oil
1 Cup Pepperoni Slices, halved
1 Cup Pepperoni Slices, halved
1 Med Zucchini, Sliced
1/2 Pint Grape or Cherry Tomatoes, halved
1 Med Red Bell Pepper cut into 1.5 inch slices
1/2 Pint Grape or Cherry Tomatoes, halved
1 Med Red Bell Pepper cut into 1.5 inch slices
How To:
1. Cook pasta according to package instructions. Drain, rinse with cold water and cool.
2. Mix dressing mix and olive oil till well combined. Toss with cold pasta.
3. Add pepperoni and veggies to pasta and toss well.
4. Chill and serve
Add ins: Add any of the following to spice up the flavor..
Pesto Marinated Artichoke Hearts
Mozzarella cheese cubes Purple onion
Black Olives Fresh baby spinach
Mushrooms
Homemade Chicken Salad (for Chicken Salad Sammies)
A simple fresh chicken salad base great on bread, crackers, bagel thins or in pita pockets.
Prep Time: 20 mins
Cook Time: 5 mins
Ingredients:
Ingredients:
2 Poached Chicken Breasts, cooled
2 Celery ribs
1/2 Med Red Onion
1 Cup Mayo
Favorite Chicken Salad Seasoning
2 Celery ribs
1/2 Med Red Onion
1 Cup Mayo
Favorite Chicken Salad Seasoning
Salt and Pepper to taste
How To:
1. Finely chop the poached chicken breasts add to bowl
2. Chop celery ribs and red onion, add to chicken
3. Add Mayo, salt and pepper and mix well
4. Add your favorite chicken salad flavoring and mix well till combined. Some suggested combinations are: Lemon, dill and thyme, lemon and garlic, mint, curry or tarragon.
Other additions: grape halves, chopped apple, chopped pineapple chunks, craisins, slivered almonds, walnuts, or chopped boiled egg.
(From Southern Living Magazine, November 1997)
I halved the recipe cause my crock pot wasn't big enough and we still had plenty. I think this recipe would freeze well also.
Prep Time: 15 mins
Cook Time: 7 hrs
Ingredients
1 lb Dried Red beans
1 green bell pepper
1 Med Onion, chopped
3 Celery stalks, chopped
3 Garlic cloves, chopped
Ingredients
1 lb Dried Red beans
1 green bell pepper
1 Med Onion, chopped
3 Celery stalks, chopped
3 Garlic cloves, chopped
1/2 lb Andouille sausage, sliced (I used left over jalapeno sausage instead)
3 tablespoons Creole seasoning
Hot cooked rice
Garnish: sliced green onions
3 tablespoons Creole seasoning
Hot cooked rice
Garnish: sliced green onions
How To:
1. Place beans, water, bell pepper, onion, celery, garlic, sausage and creole seasoning in a 4-qt crock pot
2. Cook, covered, at HIGH 7 hours or until beans are tender.
3. Serve over rice. Garnish with green onion.Ham and Cheese Quiche
I didn't get a picture of this one either cause this was the day that everything fell apart this week. But here is the recipe anyway. Recipe is based on Sandra Lee of Food Networks Semi Homemade's Ham and Potato Quiche
Prep Time: 15 mins
Cook Time: 40 mins
Ingredients
1 Potato, cooked and cubed
1 Cup cubed ham
1 Pie shell (see pie crust recipe)
1 Cup shredded cheese
(swiss, cheddar, colby or monterrey jack)
3 Eggs
1 Cup milk
1 tsp all-purpose seasoning
How To:
1. Preheat oven to 400 degrees.
2. Place potatoes, ham and cheese in bottom of pie shell, place on cookie sheet
3. In a bowl, whisk eggs, milk, and seasoning and pour over potato and ham mixture in pie shell.
4. Cook quiche for 35 to 40 minutes or until eggs have set.
5. Let cool slightly, slice and serve with a side of fruit, yogurt or biscuits.
* The great thing about this recipe is you can use up lots of different left overs or what ever you have on hand. Any cheese is good cheese so use whatever type you have and/or like. Don't have ham... leave it out, or use sausage, ground beef, chopped lunch meat or even hot dogs. Don't have potatoes, leave them out, or use frozen hash browns. And of course you don't have to make a pie crust, I usually make this recipe after Thanksgiving or Christmas when I inevitably have 1 lone left over frozen pie crust from making holiday pies.
