Stuffed Pepper Soup
Oh me – oh my…. DELICIOUS!!!!
Is there a food you remember from child hood as NOT your favorite? My Mom always made stuffed peppers and I wouldn’t even try them…. Insisted I did not like them (meatloaf and mashed potatoes too = weird kid, I know!) Man, did I miss out by avoiding the stuffed pepper… it is now one of my favorite foods!
And soup – who doesn’t love soup….??!!
Combine the two and BAZAMMMMM…. Your taste buds will rejoice….. YUMMMMO!!
Easy ingredients I had right on hand…. Threw it all together in a small crock and let is simmer all day…. The house smelled heavenly and the taste…. OMG…. Make it now!!!
BONUS – this soup is full of yummy veggies that the kids all ‘surprisingly’ LOVED!!! We served it with grilled cheese but truly a hearty meal all on it’s own!!
- 2lbs fried ground beef (I always have mine fried up with diced onion and garlic…. I used 3 cups of cooked beef right from my freezer!)
- 2 cans condensed Tomato soup (about 20 oz or 2.5 cups if you are making your own)
- 3 beef bouillon dissolved in 3 cups water
- 2 cups Diced tomatoes (you can use a can – or use your own delicious canned ‘stewed’ tomatoes – my favorite ingredient to have on hand)
- 2 cups chopped green peppers
- 2 cups cooked rice (another ALWAYS in my freezer – do you make double when you make rice?)
- Salt and pepper to your liking…
Throw it all in a crock – seriously…. So easy! I simmered it on low for about 4 hours.
Definitely a new favorite!! Thanks for encouraging me to give it a shot Julie!
FYI – the remainder thickened A LOT in the crock… I added another cup of beef broth (may still need more) and there is plenty for a another meal!
~ WEEKLY Meal Plan ~
Oh the week we have had…. And the week we are about to encounter…. OH MY!!!
Our Varsity Youth Football Team played and WON their playoff game and are now headed to the Championship next week… GO TROJANS!!!
I have yet to even think about Halloween and don’t know what anyone is wearing any day this week but I will make and stick to a meal plan to take one realm of stress off my plate!!
Chicken Alfredo – I have a freezer meal already in the crock…. Definitely including this in our next session!
Stuffed Shells – pulled out of the freezer to start thawing now… but I used this recipe HERE!
Beef and Noodles – using up the leftovers from our Pot Roast Dinner this weekend. I just shred the remaining beef and heat in the remaining gravy, then mix with cooked spiral noodles. I usually throw in a can of peas to add a veggie.
Taco Bar – using my tri-crock to have ready; taco meat, warm salsa, and nacho cheese!
SOUP – It’s Halloween; sure hope I can find costumes for these kids, Thursday at midnight when I can finally shop – hahaha – tradition says a big crock of soup to share… I am going to try Trisha Yearwood’s Tortilla Soup! HERE is the recipe
“FAITH, FAMILY, FRIENDS and FOOTBALL” (Totally our motto right now!)
The #1 seed, Tri-Town Trojans take the field at 5PM – be there!! ….probably PIZZA for dinner! CELEBRATORY Pizza!!
Me and the Food Network! Home all day – I swear, if I have to leave the house… aghhhhh, LOL!! Making the last of my frozen turkey’s… so I have room for this year’s!! TURKEY DINNER and plenty of leftovers to make my favorite turkey/chicken meals next week!!
SO – what are you eating this week??
Crock-Pot Ground Beef Stroganoff ~ (a FREEZER Meal)
* I know I say it alot… but some food just doesn’t look good in pictures – hahaha! DON’T let that fool you – this was AMAZING!!!
MY NOTES - This meal was incredibly EASY, was so hearty and delicious, and most importantly of all; got all 5 thumbs up from my family – even the picky kid who always eats his noodles plain, tried it and loved it!! Dare I say, I may even prefer this over actual beef tip (stew meat) stroganoff… There is just something ultra-comforting about any type of hamburger gravy. I may even try some over a warm biscuit – just to add some extra “love” – hahaha. All 5 of us ate (a lot) and there was still more than plenty for K’s lunch the next day. Chicken eaters (you know you 1 cup per person people otherwise known as HEALTHY eaters – LOL) could probably get 2 meals out of this! I also think you could easily substitute 4 cups of any meat – including cooked ground turkey.
- 4 cups of cooked ground beef ( I always have some pre-made that I browned with minced onion and garlic – depending on the fat content of the beef you will need to fry at least 2 lbs. and don’t skimp on the garlic and onion – I would say I use a ½ cup of diced onion and 1 TBS garlic per lb of beef when I fry it initially.)
- 2 cans of cream of mushroom soup (any cream soup – I am attempting to make some homemade to get away from the processed stuff – but have not succeeded yet – LOL)
- 2 T Worcestershire sauce
- 1 c water
- 1 c milk
- 1 c. sour cream
- packet of onion soup mix
- packet of brown gravy mix
◦chopped mushrooms (optional)
◦egg noodles (to serve over the day you cook)
Cook meat & let it cool – again I like to fry my burger with minced onion and garlic
To Freeze: Add all ingredients to a LABELED gallon size freezer bag and place in freezer.
To Prepare: When ready to use thaw in fridge overnight. Cook in Crock, on low, for 4-6 hours. You may wish to add a little more milk at the end to thin the ‘gravy’ a bit. Serve over egg noodles.
5/5 THUMBS UP – it’s a keeper!!
Hearty, delicious and QUICK – now this is a keeper!!
I was thinking of a meal… that would be resemble “comfort food”… I could make it with ingredients on hand, and it would be QUICK and DELICIOUS!
I always have cooked – cubed chicken, cooked rice and veggies on hand, so after punching my ingredients into good ole’ google and perusing a few recipes; my own CHICKEN FRIED RICE was created!
3 TBS oil (Sesame is best for this, but any will do)
1 regular onion – diced
1 TBS minced garlic
3 eggs – scrambled
3 cups vegetables (I used a bag of frozen mixed vegetables)
2 cups of cooked, cubed chicken
4 cups of cooked rice
1 cup STIR FRY sauce
- In a large skillet, heat the oil… then fry the onion until translucent and add the garlic.
- Add the eggs to the onion and scramble quickly.
- Add vegetables and toss until cooked through and tender.
- Add chicken, stirring to combine and then rice.
- Continue stirring, until all is heated though, and add stir fry sauce – tossing to coat.
BONUS – the leftovers freeze beautifully and can be heated through on stovetop or in the micro.!!
I know, I know… I need to become a better photographer! BUT trust me - I finally made a dessert that I LOVE more than chocolate… Easy, peasy semi-homemade apple dumplings! They not only taste like heaven on earth, but the smell they create is absolutely the epitome of fall!!! I swear – you will never make an apple pie again… this recipe will replace the pie for sure!!
I love to watch Tricia’s Southern Cooking on Sunday mornings and last week she made “dumplings”… they looked and sounded good, but of course, I had to play with the recipe! I am a true lover of the “oh too sweet” apple filling in the HOSTESS pies and I wanted to add a caramel-y touch so – after a few test runs, HERE is what worked!!
- 2 apples – Granny Smith work well!
- 1/4 cup white sugar
- 1 TBS cinnamon
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup (1 stick) butter
- 1/4 teaspoon vanilla
- 8 pack canned biscuits (worked great with Sav-a-lot cheapies even!)
Preheat the oven to 375 degrees
In a small bowl (or I prefer a shaker container) mix the ¼ cup white sugar and 1TBS cinnamon
Slice the apples into 8 slices each. Sprinkle with about a TBS of the cinnamon/sugar mix.
In a medium saucepan, mix 1 cup water, 1/2 cup of white sugar, 1/2 cup of brown sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat – stirring constantly.
Separate each biscuit into 2 layers. (peel them apart – in ½) Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9 x 13 casserole dish. Pour the hot sugar liquid mixture over the “dumplings”. Sprinkle the remaining cinnamon/sugar mixture over the top.
Bake until golden brown, about 35 minutes.
SOMETIMES my MIL actually brings me the BEST gifts… a big ole’ bowl of fresh blueberries is one of them!! (Left over glasses from a church sale – not so much – hahaha)
I made it my mission to perfect FRESH blueberry muffins and once again – I impressed myself!
Here they are, give it a shot… YUMMMM
I used the 2 bowl method – 1 for dry ingredients, 1 for wet… I also premixed extra cinnamon and sugar for berries and topping… yeah, yeah, that created bowl 3 and 4… so much for a 2 bowl method – oh my!!
In small bowl, mix:
- ¼ cup sugar
- 1 TBSP cinnamon
Sprinkle about ½ mixture on 1 cup of blueberries and toss to coat – set aside.
First Bowl (dry ingredients), combine:
- 2 cups flour
- 1 cup sugar
- 1 TBSP baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
Second Bowl (wet ingredients), start by melting butter, then whisk in:
- 4 TBSP butter, melted
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 2 eggs
- 3/4 cup milk
Preheat oven to 350. Line muffin pan with cupcake liners.
Add wet ingredients to dry ingredients and blend – just until mixed. Add coated berries and stir gently.
Scoop batter into liners – almost full. Sprinkle with additional cinnamon sugar.
Bake for 25-30 minutes. DEVOUR… YUMMMMMM!!!