Stuffed Pepper Soup

I was trying to use up a lot of left overs so I came up with this recipe. It was yummy to us. Hope you enjoy.

1 pound of ground beef
2 peppers (red, yellow, orange or green) - diced up
1/2 onion - diced
1 stalk celery - diced
2 cloves of garlic - diced
2 cups diced tomatoes
2 - 3 cups of cooked brown rice
2 cans of tomato soup
1 - 2 cups of chicken broth
1 tsp. of salt
1 tsp. of pepper

In a stock pot put a little olive oil in the pot and add onions, pepper, celery, and garlic. Add 1 tsp. salt and 1tsp pepper. Saute over low heat for about 5 minutes. Add ground beef and cook until browned. Add tomatoes, rice and tomato soup and 1 cup of chicken broth. You can add more broth if you like the soup thinner.
This had a great taste and you can use up a lot of stuff from leftovers or clean your pantry.

Baked Potato Soup

I doubled this recipe so we would have extra. You can use 1/2 C. half and half and 1/2 C. skim milk to cut down on the fat. This was an amazing recipe - SO Flavorful. It is a little spicy due to the hot sauce so if you don't like it spicy - just leave it out or use 1/2 the amount. This was the best potato soup I have eaten. Double it because you will want leftovers!

Ingredients

* 3 bacon strips, diced
* 1 small onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 3 cups chicken broth
* 2 large baked potatoes, peeled and cubed
* 1 cup half-and-half cream
* 1/2 teaspoon hot pepper sauce
* Shredded Cheddar cheese
* Minced fresh parsley

Directions

1. In a large saucepan, cook bacon until crisp. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil - this will take about a half hour or until potatoes are tender. Garnish with bacon, cheese and parsley.

Muffin Frittatas

Ingredients

* 6 eggs
* 1/2 cup milk - I left this out and it turned out fine.
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1 cup shredded Cheddar cheese
* 3/4 cup cooked potatoes
* 1/4 cup chopped yellow bell pepper
* 1/4 cup chopped spinach

Directions

1. Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, potatoes, bell pepper and spinach; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each. - I made them it with 1/2 C. mixture in 4 of the Big muffin tin. It took about 10 minutes longer to bake.

2. Bake in 350 degrees F oven until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.

Wilted Spinach

I have a hard time getting Jeremy to eat anything green and leafy but he will eat this so I try to make it a few times a month.

What you need:
1 bag of spinach
4 strips of bacon - diced
1/4 of a sweet onion - diced

In a saute pan cook up your bacon pieces and onion over low heat. After they are all cooked rinse your spinach and add it to your saute pan. Stir quickly until the bacon and onion are mixed throughout the spinach. I let this saute for about 2 -3 minutes and then serve it hot.

crockpot oatmeal

A couple of my friends have made this and so I decided I would make this tonight for tomorrow morning. It is supposed to snow tonight so I thought a nice warm breakfast for Jeremy and I sounded wonderful! Be sure to spray your crockpot - I did not and parts of the oatmeal stuck to the bottom of the crock.

Crockpot Oatmeal Recipe

* 2 cups steel cut oats (not instant or rolled oats)
* 6-8 cups water, depending on how long the oatmeal will cook
* 1 tsp. cinnamon
* 1/2 cup brown sugar
* 1 tsp. vanilla
* 2 apples, peeled and diced
* 1 cup raisins - I USED CRASINS but I am sure you can use any dried fruit.


* 1 cup sliced bananas
* 1/2 cup chopped walnuts

Spray crockpot with nonstick cooking spray. If you're planning to cook the oatmeal 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water. Put first seven ingredients (through raisins) in slow cooker and cook on low. Just before serving, Stir in bananas and walnuts. Sprinkle with additional brown sugar if desired.

Serves 8.

Per serving: 256 calories, 6 g fat, 0 mg cholesterol, 49 g carbohydrate, 4 g fiber, 4 g protein, 1% Vitamin A, 6% Vitamin C, 5% calcium, 8% iron

Mac N Cheese

We are having some friends over tonight and we are grilling brats and hot dogs and I have been trying to come up with a fun side dish to have with it and finally landed on a rich and creamy mac n cheese. This recipe looked great so after I make it I will post some pictures for you! Hope you enjoy.

Ingredients

* Butter, for greasing dish
* 12 ounces wide egg noodles
* 2 cups heavy cream
* 2 1/2 cups whole milk
* 2 teaspoons all-purpose flour
* 1/2 teaspoon salt, plus more for pasta water
* 1/4 teaspoon freshly ground black pepper
* 2 cups (packed) grated Fontina
* 3/4 cup (packed) finely grated Parmesan
* 3/4 cup (packed) grated mozzarella


Directions

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Broccoli Chicken Divan - YUM!

Ingredients

* 1 pound chopped fresh broccoli - steamed
* 1 1/2 cups cubed, cooked chicken meat
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/3 cup milk
* 1/2 cup shredded Cheddar cheese
* 1 tablespoon butter, melted
* 2 tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.