Quick and Easy Vegetable Soup

This is my go to recipe for vegetable soup. Its the recipe that my mom always used when I was growing up and she still makes it to this day. Its very quick and easy. Can’t beat that can ya?  You can have this soup from stove top to table in about 30 minutes. The longer it cooks, the better is it though. The leftovers of this soup is pure Heaven by the way.  I like to serve this with grilled cheese sandwiches.

Ingredients:

1 lb ground beef

1 bag mixed frozen vegetables for soup

Tomato juice- Enough to cover the veggies. I used four 11.5 oz cans

1 cup water

Salt

Pepper

Directions:

Heat 1 tbsp oil in skillet. Season the ground beef with salt and pepper and brown. Meanwhile, in a large sauce pot, add frozen vegetables, tomato juice, and water. Bring to a boil for 5. Reduce heat. Add in browned ground beef and stir. Simmer 2o minutes. Season with salt and pepper and adjust accordingly.

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Chicken Souvlaki

Hello!  How are y’all doing today?  I wanna share a recipe with you that I’ve made countless times. It’s super easy, delicious, and very filling.  The original recipe is actually from Sandra Lee ( SHOCKING, I know 😉 ). I’ve made a few changes here and there  over time and have found that MY version is better! 

Ingredients:

1 lb boneless, skinless chicken breast, cut into 1 inch chunks

1 tsp dried dill weed

3 cloves of garlic, minced

juice of 1 lemon

1 tsp salt

1/2 tsp black pepper

1 tbsp greek seasoning blend

about 2 tbsp of extra virgin olive oil- I just drizzle it in so I’ve never measured!

Mix together everything in large bowl and toss chicken around it the marinade until its evenly coated. Cover and refrigerate overnight.

 

Tzatziki Sauce

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1 cucumber, grated or diced small

1 cup plain greek yogurt

juice of 1 lemon

3 cloves garlic, grated or minced super fine

pinch of salt

pinch of black pepper

1/2 cup crumbled feta cheese

Mix all together and refrigerate until ready to use. This is best made about an hour in advance so that the flavors have time to marry.

 

Toppings- Chopped romaine lettuce, chopped tomatoes, sliced red onion

You will also need bread…I used naan because I think it adds a little something extra to the recipe. You can also use pita bread, flour tortillas..pretty much anything you would like!

Directions:

Heat a couple of tbsps of olive oil in a large nonstick skillet over medium high heat. Add chicken and cook until completely cooked through. Grill naan bread on stovetop grill just until heated. Now its time to arrange. Pile chicken, veggies, and tzatziki onto bread and enjoy!

Not the prettiest picture but it sure was delicious! 

 

 

 

Sweet Potato Casserole

This recipe is from combining several recipe that I found. It turned out very good and will definately be the one I use from now on. Its not overly sweet and the pumpkin pie spice really lets the sweet potato flavor shine through.

Ingredients:

2 1/2 lbs sweet potato

2 tbsp brown sugar

1/4 cup half and half

 1 tbsp pumpkin pie spice

2 tbsp maple syrup

pinch of salt

1 cup mini marshmallows

1/2 cup chopped pecans

Preheat oven to 375. Line baking sheet with foil. Prick skin of the sweet potatoes with fork and roast for 1 hour. Peel and transfer to large bowl. Mash with potato masher. Add in everything except marshmallows and pecans. Stir to combine and pour potato mixture into baking dish. Bake 20 mins. Remove from oven and top with marshmallows and pecans. Bake additional 15 mins.

Broccoli Casserole

For the last few years broccoli casserole has been a holiday staple at my house. I use Paula Deens recipe. It turns out delicious every time!

http://www.foodnetwork.com/recipes/paula-deen/broccoli-casserole-recipe/index.html

Ingredients:

2 10 oz boxes chopped frozen broccoli, cooked and drained

1 cup mayo

1 cup shredded cheddar cheese- I always use Cabot 75% Fat Free block cheese

1 can cream of mushroom soup

2 eggs, beaten

1 sleeve ritz crackers

2 tbsp butter

Directions:

Preheat oven to 350. Spray 13×9 pan with nonstick spray.

Combine everything except crackers and butter together in large bowl. Season with salt and pepper. Pour into baking dish. Top with crushed crackers and dot with butter. Bake 35 mins.

Chicken Pot Pie Pancakes

Sounds weird, right?  Maybe so but they are AWESOME, especially the herby gravy. This is a pretty healthy meal as well as there are tons of veggies running all through the pancakes.

http://www.rachaelrayshow.com/food/recipes/pancakes-for-dinner/

Ingredients:

2 tbsp butter, divided

1 tbsp flour

1 cup chicken stock

2 tbsp dijon mustard

1 tbsp tarragon

2 cups buttermilk pancake mix- prepared according to package directions

2 chicken breasts, cooked and shredded

1/2 cup frozen peas, thawed

3 scallions, thinly sliced

1/2 cup carrots, shredded

1 small zucchini, shredded

salt and pepper

Directions:

In med saucepot, melt 1 tbsp butter. Stir in flour. Cook out 1 min. Whisk in flour and let it thicken for about 5 mins. Add in dijon, tarragon, salt, and pepper.

Melt 1 tbsp butter in large skillet over med heat. Prepare pancake mix according to package directions. Stir in chicken, carrots, peas, zucchini, and scallions.

Spoon pancake batter into hot sillet making them as large as you want.  Cook about 3 mins per side or until golden brown.

Stack 3 pancakes on a plate and pour on some of the herb gravy.

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Baked Chicken with Herb Skin and Roasted Garlic Cream Gravy

Im at a loss of words on how delicious this was. The gravy is UNBELIEVABLE!  Run to the store right now and get the stuff to make this. You will be glad you did.  This will be a staple in my house from now on.

http://www.rachaelrayshow.com/food/recipes/baked-chicken-herb-skin-and-roasted-garlic-cream-gravyty/

Ingredients:

6 pearl onions

2 large heads of garlic

evoo

2 sprigs rosemary, finely chopped

1 whole chicken

6 sprigs tarragon

6 sprigs parsley

2 tbsp thyme leaves

6 tbsp butter- I used 4

2 bay leaves

1/2 lb. baby potatoes

1 cup baby carrots

2 tbsp flour

2 cups chicken stock

1 cup cream- I used a little over 3/4 cup of milk with just a splash of cream to cut the fat

4 cups baby spinach- I used 2 cups

Directions:

Preheat oven to 400.

Drop onions in boiling water for about 3 mins. Drain. Cool. Wipe off skins with paper towel. Halve lengthwise.

Cut tops off of garlic heads, drizzle with evoo and press into chopped rosemary. Wrap in foil and roast for 45 mins.

Loosen skin of chicken and arrange tarragon, parsley, thyme, and bay leaves evenly around the bird. Rub 2 tbsp butter over skin and season with salt and pepper. Arrange potatoes, onion, and carrots in large pan. Place chicken on top of veggies. Roast 1 hour and 15 mins. Switch on broiler, and crisp the skin for 5 mins.

When garlic is done, cool. Squeeze out cloves, and mash into a paste.

In medium saucepot, melt 2 tbsp butter. Stir in flour and cook out 1 min. Whisk in chicken stock. Season with salt and pepper. Bring to boil. Whisk in garlic paste. Let thicken 5 mins, add milk or cream. Reduce heat to low.

Once chicken is done, remove from pan and carve. Fold spinach into roasted veggies to wilt. Serve chicken and veggies with gravy on top!

DSCN1975

 

 

Green Gobble Ems Garlic Bread

This is simple delicious. The spinach is really mild but gives awesome flavor to the garlic bread.  Its a great way to sneak in some extra veggies.

http://www.foodnetwork.com/recipes/rachael-ray/green-gobble-ems-garlic-bread-chunks-recipe/index.html

Ingredients:

4 cups spinach leaves- I used baby spinach

1 stick butter, softened

4 cloves garlic, cracked from skin

1 cup grated parmigiano reggiano

1 loaf italian bread, sliced in half horizontally

salt and pepper

Directions:

Preheat broiler.

Combine butter, spinach, garlic, parmigiano reggiano, salt and pepper in food processor.  Pulse until blended well.

Slather butter mixture on bread. Put under broiler for about 3 mins. Cut into large chunks and serve!

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