Hamburger Soup (Pioneer Woman version)

This is one of my favorite hamburger soup recipes. I’m so happy that I gave this one a try, didn’t think I would ever find one I would like!

2-1/2 lbs. ground beef

1 onion, diced

2 celery stalks, diced

3 garlic cloves

1 (14-1/2 oz.) whole tomatoes, untrained ( I was diced tomatoes)

1 each yellow, red and green pepper, diced

4 carrots, sliced diagonally

5 large red potatoes, 1 inch chunks

3 c. Beef broth, more as needed

3 Tbsp. tomato paste

1/2 tsp. kosher salt

1/2 tsp. black pepper

2 tsp. parsley

1/2 tsp. oregano

1/4 tsp. cayenne pepper

Cook ground beef, onion, celery and garlic; drain. Add remaining ingredients. Stir together; bring to boil. Reduce heat, cover and simmer 15-20 minutes or until potatoes are done.

Serve with bread, rolls and cheese biscuits.

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Creamy Potato Ham Casserole

1 (32 oz.) pkg. hash browns, thawed

1/2 c. butter, melted

1/4 c. onion, chopped

1 (10 3/4 oz.) cream of chicken soup, undiluted

2 c. sour cream

2 c. shredded cheddar cheese

1 to 2 lbs. ham, diced

1/3 c. Italian bread crumbs

*Preheat oven to 350 degrees *

Spray a 9X13 pan with non-stick cooking spray.  Mix all ingredients together; stir well. Transfer to pan. Top with bread crumbs. Bake, uncovered, for 1 hour. 

HERBED GARLIC DIPPING OIL

This was my first time making this recipe. I absolutely love the flavor combination and most definitely will have it again and again and again! Another plus for this recipe is, my husband absolutely hates it! So more for me! Man, that makes me sound very selfish! Oh well! Enjoy!

1 cup olive oil

16-20 fresh basil leaves

1/4 cup fresh rosemary

4 tsp. garlic

1 tsp. salt

1/3 cup balsamic vinegar

Italian Bread

Place oil and seasonings in a blender; cover and process until desired consistency. Transfer to a small bowl. Stir in balsamic vinegar.

Serve with torn bread chunks.

The recipe also said that you can put this over hot pasta.

MENU PLAN JANUARY 2-8

MONDAY: Enchiladas / Refried Beans

TUESDAY: BBQ Meatballs / Boiled Potatoes / Corn / Bread and Butter

WEDNESDAY: Patty Melt / Fried Potatoes 

THURSDAY: Biscuits and Gravy 

FRIDAY: Leftovers 

SATURDAY: Autumn Soup / Saltine Crackers 

SUNDAY:  BREAKFAST:  Egg and Biscuit Sandwich / Hash Browns / Bacon     SUPPER: Mexican Casserole 

Easy Vegetable Soup

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1 lb. ground beef

1 onion

1 (28oz.) diced tomatoes, undrained

1 (16oz.) frozen vegetables

1 (16oz.) kidney beans, undrained

1 (14 1/2 oz.) beef broth

1 envelope taco seasoning

1 garlic clove

 

Cook ground beef and onions; drain. Add remaining ingredients. Heat to a boil. Reduce heat, simmer uncovered, for 10 minutes.

Busy Day Beef Tips

This is AMAZING! It is the most delicious beef tips I have had in a long time. The crockpot does all the work!

2 lbs. stew meat

1 (10-3/4 oz. ) cream of celery soup, undiluted 

1/2 soup can water

1 (10-3/4 oz. ) cream of chicken soup, undiluted 

1 package onion soup mix

Spray crockpot with cooking spray. 

Put beef in bottom of crockpot; top with onion soup mix. Combine the soups with the water in a bowl. Pour on top of beef. Cook on LOW for 6 hours or until meat is tender. 

Serve over hot cooked rice. 

ENJOY!!

BEEFY RICE SKILLET

1 lb. ground beef

3/4 c. Onion

1/2 tsp. Salt

1/2 tsp. Garlic powder

1 (14 oz.) beef broth

1 (14.5 oz) diced tomatoes, undrained

2 c  frozen mixed vegetables

1-1/2 c  instant brown rice, uncooked

Place beef, onion, salt and garlic powder in skillet; cook.  Drain. Add all remaining ingredients to skillet. Stir to combine. Bring to a boil. Cover and reduce heat to medium  low. Cook 10 minutes or until rice is tender.

Meal Menus for April 3-April 9 2016

I usually plan meals out for my family. It saves myself time at the store plus I don’t have to always ask myself “what’s for dinner”! Sometimes I have a specific order I do them in and other times I look at the list and see what sounds good after a long day at work.

Here is this weeks:

Spaghetti/Garlic Bread/ Green Beans/ Salad

Chili Cheese Dogs/ Macaroni and Cheese

Easy Vegetable Soup

Chicken Rice-a-Roni/Cajun Cornbread

Leftovers

Beef Quesadillas/Salad

Meatloaf/ Mashed Potatoes with Brown Gravy/ Peas

Happy eating!!

 

 

South of the Border Bake

1-1/2 lbs. ground beef 

2 Tbsp. Chili powder 

1 onion, diced 

1 pkg. enchilada mix

1 pkg. taco sauce mix

1 (8 oz. ) tomato sauce 

1 (10-3/4 oz.) cheddar cheese soup, undiluted 

1 (10-3/4 oz.) cream of mushroom soup, undiluted 

1 pkg. flour tortillas 

1 c. Cheddar cheese 

Sour cream

***Preheat oven to 400***

Cook beef and onion with chili powder; drain. Add sauce mixes and tomato sauce; stir well. Add cheddar cheese soup and mushroom soup. Stir often and cook over low heat until mixture starts to boil. In greased baking dish, put a layer of tortillas in bottom of pan. Pour half of meat mixture over tortillas. Put another layer of tortillas then remaining meat mixture. Top with cheddar cheese. Bake for 20-25 minutes. Serve with sour cream.