Don't Skip The Frozen Food Aisle

We all wish we could cook meals from scratch every day of the week, giving our families something made from the heart that we can feel proud of. But let's face it, that kind of cooking doesn't fit into most or our lives. Sure, there are times when we can take the time to do it, and it is such a treat when we can, but most days we all need to take advantage of convenience items from the store to make supper time a little easier.

If you haven't bought a bag of frozen meatballs lately, let me tell you I am a big fan.  They come in all different varieties and range in prices depending if you're going for name brand or store brand. (I have used both and in my opinion, there isn't a big difference between them in flavor, only in price, just FYI.)

Sure, making homemade meatballs is awesome, almost an art form, but just not something I have the time or patience for most days. Frozen meatballs work just fine for my recipes and my family, and I am 100% okay with admitting that. 

Plus, since a lot of my recipes using them cook in the Crock Pot, they are even more perfect! They can go from freezer to slow cooker, with no thawing, and come out delicious every time. (You can find a few of those recipes at the bottom of this post!)

A friend told me about this recipe when we were talking about how controversial using condensed soups has become. That is a conversation for another day, but whew...people feel very strongly about it! She mentioned she loved using the French Onion variety for a great meatball recipe and I had to know more! That's when she hit me with the best detail! This recipe only has TWO ingredients. I will wait while you gather yourself....

Now, I added some fresh parsley for color and served them over some buttered egg noodles, so that added to my shopping list, but not much, and still kept things pretty budget-friendly. 

The meatballs suck up all that yummy French onion flavor and come out tender, moist and oh so good! And the noodles just love to have some of the cooking liquid poured down over them. A simple, comfort food meal any night of the week! 

If you've been walking past the frozen meatballs at the grocery store, stop and take a look and see what inspiration comes to you!

What Kind Of Meatballs To Use

For this recipe you want a bag of meatballs labeled "homestyle", not the Italian variety. 

What Kind Of Soup To Use

You can find canned French Onion Soup right next to the other condensed soups. Some stores might not carry it, but I can find it easily at Walmart. 

Do I Have To Thaw The Meatballs

Absolutely not! Dump that bag right into the Crock Pot, pour over the soup and you're done. As the meatballs thaw, they will add some moisture to the soup, replacing the water you would normally add, making a delicious sauce/gravy.

How To Serve French Onion Meatballs

I served these over some buttered egg noodles, but they would also be delicious sitting on top of some steamed rice. You could even serve them as a party appetizer- just sit a bowl of toothpicks or a slotted spoon next to the Crock Pot.

Crock Pot French Onion Meatballs

1 (32 oz.) bag frozen homestyle meatballs

3 (10 oz.) cans French onion soup

For serving:

Fresh parsley, chopped

2 TBS butter

1 (16 oz.) bag egg noodles, cooked and drained 

Add frozen meatballs to Crock Pot. Pour soup over. Stir well. Cook on low for 4 hours until heated through. When ready to serve, mix cooked egg noodles with better. Serve meatballs and sauce on top of noodles. Garnish with parsley. 

Shared at Weekend Potluck
 

Best Tips

Italian meatballs have extra spices and herbs that wouldn't pair well with the soup flavor.

After 4 hours, these will stay on the warm setting for a couple more hours nicely.

These would also be delicious served with steamed rice or mashed potatoes.

Frozen meatballs are usually next to the frozen egg rolls, lasagna, etc. in the grocery store.

I think store brand meatballs taste the same as name brand. The ones used for this recipe and photo were Great Value from Walmart. 

 

More Meatball Recipes

Crock Pot Italian Meatballs 

Meatball Pasta Bake 

 Crock Pot Hawaiian Meatballs

Crock Pot Teriyaki Meatballs 

Crock Pot Swedish Meatballs 

Crock Pot Meatball Subs

 

Spring...Somedays

 After some major snow in January and February, here in Indiana, we got a lovely taste of spring over the past few weeks. It was 50 degrees on February 27th, my birthday! That is unheard of! Then last week we had a few days in the 60's and one afternoon it even got up to 70! It was just what my mood needed. The dark, gray, cold, gloomy winter days tend to chip away at my soul. So, some warmth and sunshine really helped! 

But alas, it is March in the Midwest,  o as I type this I'm watching the weather on the news and hearing "chance of winter like weather on Monday." Of course there is! Just when we were getting use to the idea of spring! Then again, I hear Colorado and Wyoming are supposed to get snowfall totals measured in FEET this week, so I won't complain too much! 

Either way, spring is close enough to smell, and there will soon be more days that feel like than ones that don't, so our meals will start to reflect that more and more. However, soup is one thing that doesn't have to go away quite yet. Sure, fall and winter are when soup, chowder and stew season goes into full swing, but rainy and chilly spring days scream soup weather too! 

This is where today's recipe comes in. Creamy Taco Soup is the next rainy night supper you will crave! It comes together in almost no time, so it's perfect on those nights when you're in a rush to get out the door again, or just too tired to deal. What is it about being out in the elements (snow, wind, rain...doesn't matter) that is simply exhausting? 

This is not a spicy soup, but you could easily add some heat! Swap out half the diced tomatoes for some Rotel, or add a small can of green chilies. You could even saute a diced jalapeno to the onion pepper mix. I love when recipes are easily adaptable to all palates! 

This would be a great one to keep handy for Cinco de Mayo too! It's coming quicker than you think and while conditions are improving across the country (thanks be to God) big restaurant celebrations probably still aren't the best idea. So, a pot of this soup, an ooey gooey quesadilla and some chips and salsa, and you can have yourself a pretty stellar fiesta at home!

If we can just hold out a little longer, sunny warm days are ahead. I can't wait until we are sweating because of the heat, but I will take any kind of warm up I can get. And on those days when mother nature tricks us, a big bowl of delicious warm soup can turn a gloomy mood around!

 Creamy Taco Soup

2 lbs. ground beef

1 medium white onion, finely chopped

1 large red bell pepper, chopped

2 cloves garlic, minced

6 c. beef broth

1 1/2 c. heavy cream

2 c. shredded Mexican blend cheese

2 packets taco seasoning

1 (28 oz.) can diced tomatoes, with juice

Salt and Pepper 

Tri-colored tortilla strips

In a large stock pot over medium high heat, brown ground beef with onion, red pepper and garlic. Once cooked, drain if necessary. Add beef broth, scraping bottom of pan. Add tomatoes and taco seasoning. Stir well. Bring to a boil. Cover and reduce heat. Simmer for 15 minutes. Add cream and shredded cheese, stirring constantly until cheese melts. Season with salt and pepper as needed. Serve with tortilla strips. 

 Shared at Weekend Potluck

Shared at Meal Plan Monday

Straight Out Of The Pantry

I am a big meal planner. Every week I make a list of suppers I will be making, use that to make my grocery list, and then have a game plan for every night of the week. It's the way I've always done it. But sometimes, even my plan goes astray and I have to think quick on my feet.

A few weeks ago when I went to prep supper, I realized I had forgotten to buy literally 80% of what I needed for the meal I wanted to make. I have absolutely no clue how it happened, but there I was. Just a girl, standing in front of the fridge, pantry and freezer hoping for a meal to appear. Or at least some inspiration. Thank goodness it finally did! I got a new delicious soup supper to share with all of you!

Another chicken and noodle recipe? Don't worry, this one is a little different than anything I've shared before.

Now, let's talk condensed soups for a second. I will admit, I use them often, quite often, in a ton of recipes. They are a great shortcut and I've never been bothered by the stigma they sometimes get. But I know there are many of you who are trying to watch your sodium intake, or for whatever other reasons, don't like to use them. No fear. I am hear to help with that too!

Check out this article I wrote for Parade! In this collection you will find some terrific DIY seasoning blends, dips and dressings (also great if you're watching your ingredients) AND a homemade version of the condensed soups! Easily swap them out in any recipe that calls for the canned variety for a healthier choice.

Back to my new soup though. I started grabbing things I had on hand to make sure my boys had a yummy supper, and in about an hour we did! Seriously, roasting the chicken took more time than anything! And those condensed soups? They give it an extra layer of flavor, and semi-creamy texture.

Be sure to serve them right away as those noodles are going to suck up any broth in the pot. And if you reheat it, add a little water too! However, if you want a "chicken and noodles" meal instead of a soup, per say, simply turn off the heat, leave the pot covered and let the broth be soaked up! Either way, it's delicious!

I have to have my meal plan to function on a daily basis; but I was pretty proud of myself for shooting from the hip on this one and the new, tasty meal I made. Next time though, I will plan for it!

Creamy Chicken Noodle Soup

2 lbs. boneless chicken tenders

2 TBS vegetable oil

Garlic Powder

2 (32 oz.) boxes chicken broth

2 c. water

2 cubes chicken bouillon

2 celery ribs, diced

2 medium carrots, diced

1 medium white onion, diced

2 TBS butter

1 lb. medium egg noodles

1 can cream of chicken soup

1 can cream of celery soup

1 TBS dried parsley

Salt and Pepper 

Preheat oven to 350. Baste chicken with oil. Season with garlic powder, salt and pepper. Roast for 40 minutes until juices run clear. Shred. 

In a large stock pot over medium high heat saute carrots, onion, and celery in butter until soft. Add cooked chicken, broth, water and bouillon. Bring to a boil. Add noodles and cook until tender. Reduce heat to simmer.  Stir in both cans of soup and parsley. Cook about 5 minutes to warm through. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Soup Weather

I had a friend tell me the other day "I would make soup every day if I could." You know what? That's not a bad idea, especially this time of year.

A couple weeks ago when the Polar Vortex hit and we had windchills down to -50 degrees, the big pot of soup cooking all day on the counter was truly the only thing that made it okay. Mr. E was starting cars every 2 hours in the overnight to make sure they didn't freeze; and even though Alex was home from school, I still had to go out and start the car during the day too. It was the kind of cold that immediately hurt your face, and your soul!

And while those temps are gone, we still have cold weather ahead, in fact, snow is once again in the forecast, so plenty more time to put some great soup recipes to good use.

Plus, let's face it, while we all look forward to spring, the weather is brings isn't always the sunny, warm beautiful variety we have in our heads. Here in Indiana, those days are mixed with chilly, rainy, wet, miserable ones that also call for soup!

This is a terrific veggie soup with the addition of a favorite around here, cabbage!  In fact, you could make it totally meat free by swapping out the chicken broth. Perfect for your Meat Free Monday!

If you are tired of the cold, the snow, the wind, the slush, the ice, and pretty much winter all together, have a seat next to me. We can lament together; and whine over a big bowl of soup!

Crock Pot Cabbage Soup

1 medium head cabbage, chopped

3 celery stalks, finely chopped

2 medium carrots, finely chopped

1 medium white onion, chopped

2 medium potatoes, peeled and cubed

1 (12 oz.) bag frozen green beans

1 1/4 c. frozen corn

1 (15 oz.) can diced tomatoes, with juice

2 TBS tomato paste

1 tsp. garlic powder

1 tsp. Italian seasoning

1 (32 oz.) box chicken broth

2 c. water

2 cubes chicken bouillon

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir well. Cook on HIGH for 1 hour. Reduce heat to LOW and cook for 6-8 additional hours. 

Shared at Weekend Potluck

I Don't Even Know How Cold That Is

Here in the Midwest, we are being told to brace for some of the coldest temps we've experienced in years; and for some of us the coldest in our life time. And as my grandma used to say, it's not so much the temperature, it's the WIND.

Yes, that's right, while the high temps for the day aren't supposed to reach 0 for about 36 hours, you add in that dreaded windchill, and it's going to feel like it's -40 outside. Brrrrrr! I think at some point your body doesn't even know how cold that is, but it knows it does NOT like it!

We are already being warned of the dangers, and I can foresee the school delays/closings coming in now. But let's face it, for most of us, no matter how cold it is our life keeps going. As much as we would like to curl up under a blanket, grab a cup of cocoa and stay inside, 90% of the time being an adult means that doesn't happen. Not even for me. Yes, I could stay inside with Max, but if Alex has school, that means the mommy bus has to do pickup, so off we go.

There isn't much I can do to soothe pain of that cold when all of us get to come home, but I can make sure supper is warm and ready to thaw us out while it fills us up. Soup, anyone?

I have so many bean soup recipes, and they never get old. They are some of the heartiest, warm you to the core, dinners I can make this time of year; and this one is no exception

One of the ingredients might make you say "what" so be sure to read the note as to why I used it, and the alternative you can.

If you are preparing for the deep freeze like we are, run to the grocery store before it hits so you can have all the ingredients for this delicious meal on hand!

Tuscan Bean Soup

1 (2.5) oz package real bacon bits

2 TBS vegetable oil

1 medium white onion, diced

2 large carrots, diced

3 stalks celery, finely chopped

3 cloves garlic, minced

1/4 tsp. dried red pepper

6 c. chicken broth

2 (14.5 oz.) cans great northern beans, DO NOT drain

1 dried bay leaf

1/2 c. heavy cream

1/2 c. grated Parmesan cheese

1 TBS corn starch

2 TBS water

1/2 TBS dried parsley

Salt and Pepper to taste

In a large stock pot over medium high heat, cook bacon bits until they start to crisp and give off some flavor, about 5 minutes. Remove and save. Add onions, carrots and celery. Saute for a few minutes. Add garlic, red pepper, and continue cooking, stirring often, until vegetables are soft, about 10 minutes. Add chicken broth, beans with their liquid, and bay leaf. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove bay leaf. Turn off heat. Using a potato masher, smash some of the beans to add thickness. In a small bowl, combine corn starch and water. Add corn starch mixture, cream and cheese to soup. Stir well. Turn heat back to high. Once it starts to boil again, reduce heat back to low. Simmer for 15 minutes until thickened. Add bacon and parsley and serve. *NOTE* I used bacon bit because I had them on hand. If you want to use bacon, about 6 strips. Dice, saute and continue. You don't want to drain the beans because their liquid will help thicken the soup. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Recipe Inspired From No Spoon Necessary 

Christmas, New Years, Snow, Ice, and COLD

Wow. I can't believe it's been almost a month since my last post. I apologize. What can I say? The almost 17 month old and the 13 year old keep me jumping! Plus there is the husband, and the house, and well, life. 

That title pretty much sums up the last 4 weeks though. We had a magical Christmas with plenty of love and presents to go around! Max is really old enough to enjoy it this year, and it was extra special because of him. His "Bruh Bruh" adores Christmas time, but to share it with him takes that love to a whole new level. Max spent the entire season pointing out every "Danta" (Santa) he saw, nibbling on sweet treats, finding our Elf, Winslow, every morning, shrieking with delight, and totally getting into ripping presents open! 

We had a nice quiet New Year's here at home. I made our annual appetizer buffet, my parents came over and we ate until we couldn't eat another bite. 

During this time we also had an Arctic blast, like so much of this country. Here in Fort Wayne we went 13 straight days of never hitting 20, most of them staying in the below zero windchill range. Last Tuesday it was -31 with the windchill when I got up. Yeah, we didn't go anywhere that day! 

But with all the snow and cold, soup has been our BFF. Something has to warm you up after you make the 30 feet trek from the car to the door and are FROZEN!

I love this for a busy day. You can literally throw it all together in the morning, it cooks all day and you come home to dinner. Add some crusty bread on the side like I did and it's time to eat! You could easily add some of your favorite veggies too! 

It's warming up to 30, 40 and even 50 this week! (I know, tropical!) But those cold temps are sure to come back anytime, so I think this will be showing up on our table again and again! 

Slow Cooker Veggie Bean Soup

1 1/2 cups dry navy beans

1 lb. diced ham

3 large carrots, diced

2 ribs celery, diced

1 medium white onion, chopped

1 envelope Onion Soup Mix

1 envelope Knorr Vegetable Mix

1 dry bay leaf

8 cups water

Salt and Pepper to taste
Dried Parsley 

Mix all ingredients except parsley in slow cooker. Stir well.  Cook on LOW for 9-10 hours until beans are tender. Remove bay leaf. Garnish with parsley.  

Shared at Weekend Potluck

Lunch Break Recreation

Most days of the work week I am at home with Max, all day. Well, besides having to pick Alex up from school. And that is exactly how I like it. It's what I signed up for. In fact, during these cold and dreary months, I LOVE not having to go anywhere. Comfy clothes, no make up, and me and my baby boy hanging out all day. I was the same way when Alex was a baby too. My favorite days were when we had no where to be and could just enjoy the day.

However, some days there is one thing that becomes a tad difficult; and I'm sure other stay at home parents would agree with me. Lunch. First off, most of the time I have to plan when I eat around when Max sleeps, so I'm usually eating lunch around 10:30 or 11:00 am. And that's fine. I'm up so early I'm starving by then. But then you have the days when it just doesn't happen because he doesn't nap, or he is fussy, or he wants to play or be rocked. And pretty soon it's 3pm and I'm sucking peanut butter off spoon! 

But even when I am able to eat, it's nothing exciting, believe me. We're talking either leftovers or a sandwich and chips. Simple. Fast. Again, that's fine...but here is where Mr. E comes in.

See, he works in the real world; and thank God for that. Better yet, he works in the medical field; and as I or anyone else who has ever worked in that field can tell you, depending on the job, there is usually some pretty yummy food around. Drug reps and companies are always having meals catered in, and he comes home telling us about what he had. All. The. Time. Sure, I'm happy he is so well fed, but when he's going on about his sushi lunch, or how one of my favorite restaurants brought in huge pans of pasta, and the highlight of my day was my peanut butter and jelly sandwich, well, let's just say it doesn't always go over well. Ha! 

Plus, even on days when there isn't any food brought it, which are few and far between, they have an excellent cafeteria where he can also go for some delicious lunch. And that is what inspired this recipe. He came home a few times raving about a chicken and rice soup, which sounded so good to me too, so I had to try to recreate it. 

This isn't your typical chicken and rice soup. This one is creamy, and thick. It's a stick to your ribs, come home to after a long cold day and thaw out kinda soup.

I love being a mommy, and all the perks that come with it. Even when I'm starving or having to eat fruit snacks and call it a meal; but if anyone out there wants to bring me a catered lunch, feel free to ask for my address!

Creamy Chicken & Rice Soup

2 TBS vegetable oil

4 boneless chicken breasts

2/3 c. long grain white rice

2 (32 oz. ) boxes chicken broth

1 (12 oz.) can evaporated milk

2 medium carrots, diced

2 celery stalks, diced

6 white button mushrooms, diced

1 medium white onion, diced

1 tsp. garlic powder

1 1/2 tsp. dried basil

6 TBS flour

Salt and Pepper to taste

Cooking Spray

Preheat oven to 400. Line a baking sheet with foil. Place chicken on it. Spray with cooking spray and season with salt and pepper. Roast for 30-45 minutes until juices run clear. Allow to cool enough to handle, then shred. Set aside. In a large stock pot  heat oil over medium heat. Add carrots, onions, celery and mushrooms. Saute until tender, about 10 minutes. Add garlic, basil, salt, pepper, rice and broth. Bring to a boil. Reduce heat to simmer, cover and cook about 15 minutes until rice is tender. In a small bowl, whisk together evaporated milk and flour until smooth. Add to soup. Bring back to a boil and cook until thickened, about 2-3 minutes. Add in chicken, stir and heat until warmed through. 

Bitter Cold Winter Days

Brrrr....Who turned down the heat? Yep, there is no more denying it. Winter is here. With the extra warm autumn we had here in Indiana, the temperature drop is even more a shock to the system than normal. But I guess it is December, so we better get used to it.

Does anything taste better on a bitter cold day than a bowl of piping hot soup? I don't think so. Well, maybe one thing. A bowl of soup that has been cooking all day while you are busy. That's right, your slow cooker is going to take care of today's recipe while you're at work, or out and about in the wind, and snow, looking forward to coming home to something that will warm you up and fill you up at the same time. 

Now, we aren't just talking about your every day soup here. This. Is. Chili. The ultimate winter food. A meal that will thaw you out from the inside and warm your soul to the core. A classic, made even easier with the help of your Crock Pot.

If you've been following the blog for a while, you will recognize this somewhat. I have had a recipe published for a long time for our favorite Buffalo Chili. (If you've never tried buffalo, do it! So lean, so delicious!) Unfortunately, we don't have any buffalo left in our freezer, so I had to take that recipe and adapt it a little so I could use the ground beef we do have. It still tastes just as great, and is just as easy. 

I love to serve this with some cheese and crackers on the side. And of course all the traditional toppings: diced onion, shredded cheese, sour cream, or even some elbow macaroni for chili mac. In fact, if you're having a party this holiday season, a chili bar would be so fun! Or maybe some house guests you need to feed? A big pot of this will get the job done!

Most people have a favorite chili recipe they rely on all winter long. But if you don't, or maybe you're just looking for a new one, I hope this is it! 

Crock Pot Chili

1 lb. ground buffalo or beef

1 lb. bulk pork sausage

1 large can Brooks Mild Chili Beans

1-2 large cans tomato juice, depending on how thick you like it

1 medium white onion, finely chopped

1 TBS garlic powder

1 TBS chili powder, more if you like it spicy

Salt and Pepper to taste

In a large skillet brown beef. Drain. In same skillet brown sausage and chopped onion. Drain. Add both meats to Crock Pot. Add beans, garlic powder, chili powder, salt and pepper. Pour in juice. Stir to combine. Cook on LOW for 6 hours. Serve with desired toppings. 

Supposedly, It Is Spring

Anyone else out there questioning the validity of that statement? If you live in an area where Mother Nature has decided to spit in the face of warmer temps, flowers blooming and birds singing, then you're in the same boat as us. 

Last week was Spring Break for us, but it looked and felt more like Christmas Vacation. I'm not exaggerating. The first week of April and we saw 50 mph winds, freezing temps, and yes, even the dreaded "s" word. Ugh! All of those who ventured south for the week definitely got a shock up on their return! 

Usually by this time my cooking focus is on grilling out, salads, fresh veggies...but not this year, for I found myself looking for a new soup recipe to warm us up after being out in the darn cold all day. 

I found myself so hungry for a great bean soup, the craving needed to be satisfied. Now, at this point we have to get something straight. There is what I call "Ham & Beans" and it's a thicker, heartier dish. I have a terrific recipe, in the slow cooker, you can find here. This time what I wanted was a more traditional soup consistency, that I could throw together stove top; and the first thing I thought of was the Festival Bean Soup they serve at Bob Evans. I've had it a hundred times, both when I worked there, and after. It's got simple ingredients, but intense flavor. That's what I wanted. 

So, here is what I came with. It might not be spot on, but it's pretty close and oh, it's so good! Perfect on a chilly, rainy spring day, with some cornbread on the side!

Oh I hope the warmer, sunnier days on the way. I don't know how much more of this extended winter I can take. But at least in the meantime, we have something tasty to satisfy us!

Copy Cat Bob Evans Bean Soup

1 lb. dried navy beans

1 lb. diced ham

1 medium yellow onion, finely chopped

4 medium carrots, finely chopped

8 c. water

2 chicken bouillon cubes

4 TBS butter

Salt and Pepper to taste

In a large stock pot over medium heat, melt butter. Saute onions and carrot in butter until soft. Add ham and saute for a minute more. Add water, beans, bouillon, salt and pepper. Stir to combine. Increase heat to high, and bring to a boil. Boil for 2 minutes. Reduce heat to low, cover and simmer for 1-2 hours until beans are tender. Adjust salt and pepper. *NOTE* If you have a ham bone, by all means, add it while the soup simmers. I just don't keep them on hand. 

BIG News

So, we've got some big things going on in the EMM house as of late. If you've noticed, new recipes on the blog have been few and far between since the beginning of the year, and there is a very good reason as to why.

Many of you follow me on Facebook, and already saw the announcement, but for those that don't, here it is...

That's right, I haven't been doing too much cooking lately, but I still have a bun in the oven! We are over the moon excited, and while the first trimester has been kinda rough, it's all worth it. 

But now you can understand why being in the kitchen and creating new recipes hasn't really been at the top of my list. When you've got "morning" sickness that lasts all day long, and most days you are too sick to leave the house, things get put on the back burner. 

However, there have been a few days here and there when I have felt up to cooking, and even trying something new, and I am always sure to take advantage of those when they come. Such was the case when this recipe came to be. It helped that it only took about 15 minutes of effort from me, and the slow cooker took care of the rest! 

This is a great "set it and forget it" meal. It is truly that effortless. I added some bread and fruit on the side and dinner was done. 

We are thrilled to be able to share our exciting news with all of you, and I hope you will be patient with me if things continue to be a little slow around here for a while. 

Crock Pot Ham & Potato Supper

1 lb. ham, cubed

1 lb. frozen green beans

8-10 red potatoes, halved or quartered

1 medium yellow onion, sliced thin

3/4 c. chicken broth

Salt and Pepper to taste

Dried Parsley

Grease Crock Pot with nonstick spray. Layer in potatoes, season with salt and pepper. Top with onions, green beans and ham. Pour chicken broth over. Cook on LOW 6-8 hours. Stir before serving and adjust seasoning. Garnish with a little dried parsley. 

Chicken or Turkey

This is the time of year we food bloggers start to think ahead to the biggest foodie holiday of them all. Sure, we still have to get through all the trick or treaters, the candy overload and sugar crash; but it is our job to look into the future.

So yes, most of us are currently testing the recipes we will start featuring for you closer to Thanksgiving, and for me, that means trying to come up with ways for you guys to use all that leftover turkey sitting in the fridge the day after the big day.

However, there is only one problem. Testing recipes like this in October means no leftover turkey. I'm dedicated, but I'm not roasting a 15 pound bird for practice! That means finding ones that I can test with chicken, and know for sure ya'll can substitute turkey for the same tasty dish!

For this I chose to use boneless thighs because I know for us, we always have more dark meat leftover after the holiday, so this gives you a chance to use that up. Plus, I really love the flavor dark meat, rather it be chicken or turkey, gives off in a casserole. I think it stays moister and juicier after a "double cooking" session.

We've got less than a month until Turkey Day. And when Black Friday rolls around and you are desperate to use up some of that extra bird...remember this. It's a fantastic hearty meal, perfect to feed those leftover holiday guests, or a hungry family any night of the week.

Chicken & Wild Rice Casserole

2 lbs. boneless chicken thighs, trimmed

Olive Oil

Garlic Powder

2 celery ribs, diced

1 small white onion, diced

2 (4 oz.) boxes wild rice mix

2 TBS butter

1/2 tsp. dried basil

1 can cream of chicken soup

1 can cream of celery soup

1/4 c. milk

1/4 c. chicken broth

Parmesan cheese

Salt and Pepper to taste

Dried Parsley

Preheat oven to 350. Place chicken on large baking sheet. Drizzle with olive oil and season with salt, pepper and garlic powder. Roast for about 45 minutes until juices run clear. (Leave oven on!) Set aside to cool enough to handle. Cook rice according to package directions. Meanwhile, in a large skillet saute onion and celery in butter until soft. When chicken in cool, dice and add to celery mixture. Add soups, broth, and basil. Stir well. Cook on medium heat for 5-7 minutes until heated through. Transfer to a greased 9 x 13 baking dish. Sprinkle with Parmesan cheese and dried parsley. Cook for 35 minutes uncovered until bubbly. Stir before serving.  *NOTE* Both the chicken and rice can be prepared ahead of time and then reheated in skillet before baking.

 

Pasta's Cousin

By now you all know what a pasta lover I am. How if I had to pick one food to eat for the rest of my life, it would definitely be in the running. But now, I've got another Italian classic that I am currently obsessed with and can not get enough recipes for...gnocchi!

These little potato dumplings are like soft little potato pillows that can take on whatever flavor you want and be a super star doing it. I've seen them featured in so many different ways I could do a different one each week and never repeat!

Plus, I've seen our local stores (even the discount ones like Aldi) carrying more and more varieties as well. Different flavors than just the standard potato gnocchi, so you can really switch it up!

This time around I wanted to pair them with a traditional meat sauce that normally I would serve with a short cut pasta. Seriously, this sauce is so good, and super easy, there is no reason to by the jarred stuff again! And after you boil them, the gnocchi can finish cooking right in the skillet you make the sauce in, so it is really close to being another "one pot wonder" meal your family will love!

If you still haven't tried them at home, the store bought gnocchi are really a steal at the store. They are inexpensive and very filling. Be sure to keep the sauce recipe handy too for so many other things!

Gnocchi with Homemade Meat Sauce

2 lbs. gnocchi

1 lb. ground beef

1 medium white onion, finely chopped

2 (14 oz.) cans diced tomatoes, undrained

2 (8 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. garlic powder

Salt and Pepper to taste

Shredded Parmesan cheese

In a large skillet brown beef with onion. Drain if necessary. Add tomatoes, tomato sauce, tomato paste and seasonings. Stir well. Bring to a boil. Reduce heat to low and cook for 1 hour, stirring occasionally. Boil gnocchi according to package directions and drain well. Add to sauce. Stir to combine. Keep on warm about 10 minutes to allow flavors to develop. Garnish with cheese. 

Fall in a Bowl

We have been having some beautiful Indian Summer weather here in northern Indiana this week. For those who have never experienced this seasonal phenomenon, it's the streak of warm, sunny, summer like days you have right after a cold spell...and right before the chill sets in for good. We're talking warm days where you have to dig back out the capris and flip flops you just put away. It's been gorgeous, but we are all holding our breath, knowing it won't last.

The only downside to this warm spell is when you've planned traditionally fall meals to warm your family up, and they are already warm enough the AC is running. Oh well, they are still yummy and perfect to 1. save for those upcoming cold days and 2. share with those who are actually enjoying autumn like temp.

How about a soup you have to chew? Okay, probably not the most appetizing description, but when I think of chowder, that's the first thought that enters my mind. It's a soup with big chunks of veggies or meat, even bigger than a stew, covered in a rich, flavorful broth. Y-U-M!

This one happens to look like autumn in a bowl too. Those vibrant orange and yellow colors of the season, in a delicious meal that you can easily make after a long, busy day. Plus, it has bacon, and that just makes everything better.

If you're having some Indian Summer weather in your neck of the woods, maybe this wouldn't be supper tonight, but I guarantee if you jot it down or print it out, there will be a day very soon you're so happy you have it! 

Autumn Chowder

5 large carrots, sliced

1 medium white onion, minced

3 cloves garlic, minced

6-7 Yukon Gold potatoes, cubed

6 slices bacon, chopped

2 TBS butter

1 (32 oz.) box chicken broth

1 (14 oz.) can chicken broth

2 c. milk

1 TBS dried parsley, extra for garnish

3 c. shredded sharp cheddar cheese

2 TBS cornstarch

2 c. frozen corn

Salt and Pepper to taste

In a large stock  pot, cook bacon until crisp. Remove with slotted spoon to paper towel. Reserve some for garnish. Add butter to pot. Saute onion, garlic, carrots and potatoes for about 5-7 minutes until onions are soft. Add chicken broth. Stir well. Cover. Bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes and carrots are fork tender. Add corn, milk, bacon and parsley. Stir well. Cook on low for about 5 minutes until heated through. In a bowl, combine cheese and cornstarch. Add to soup, stirring constantly. Increase heat to medium and stir until cheese melts. Reduce to low and cook until slightly thickened, about 5 minutes. Garnish with extra bacon and parsley.

Inspired by Thriving Home
Shared at Weekend Potluck

Cincinnati, Here We Come

Last weekend was a whirlwind of activity in our house...kind of like the rest of September was. We had yet another Tae Kwon Do tournament, and since this one was in Cincinnati, we decided to make a weekend getaway out of it!!

So, Friday around noon I retrieved little man from school, Mr. E got off work early, we loaded up the car and we started making our way south about 3 hours. I love road trips. I love family time. I love getting away and making memories. What I don't love? All the work that happens when you return!!

We had an amazing couple days finding fun things to do, yummy places to eat, winning trophies (Yep, my little ninja warrior brought home a 1st and 2nd place trophy!) and just being together.

But when I awoke Sunday morning, after getting home at 1:45 a.m., I truly felt like I had been run over by a semi! I was exhausted, with a capital E. The boys were the same way; and when we all looked around at the bags to unpack, the mess to clean up, the laundry to do, the dishes, etc, we really considered moving and starting from scratch, just to avoid it!!

Okay, not really, but when I looked at all that, and remembered I was still on the hook for supper, I was so glad I had planned ahead and new it would be the perfect day for a crock pot full of soup that I barely had to put any energy into.

Talk about the best way to warm up on a chilly fall day, or some of those bitter cold winter ones that aren't too far off. Creamy potato soup with bites of ham...it is sure to make you smile and fill you up at the same time.

I am so thankful we have the opportunities we do to have family time and make memories to last a lifetime. And when those are over, I'm also thankful for simple recipes for when I'm dog tired and starving! 

Crock Pot Ham and Potato Soup

1 (30 oz.) bag frozen shredded hash browns

1 lb. diced ham

1 medium white onion, chopped

1 (32 oz.) box chicken broth

1 (5 oz.) can evaporated milk

4 oz. cream cheese

Salt and Pepper to taste

Chopped Chives

Allow frozen potatoes and ham to come to room temp for about an hour, so they are partially thawed. Combine potatoes, ham, chicken broth and onion in Crock Pot. Season with salt and pepper. Stir well. Cook on HIGH for 2 hours. Reduce heat to LOW and cook 4-5 hours more. Mash potatoes to desired thickness. Add milk and cream cheese. Cook 30 minutes extra. Garnish with chives (I like dried). 

Shared at Weekend Potluck

Gnocchi... "Gnot" So Hard

Ha! Did you like that play on words there? I couldn't help myself. I guess a good place to start with this post is to ask "Have you had gnocchi before?" And for those of you shaking your heads "no" right now, I will explain.

Gnocchi (pronounced NO-KEY), are soft dough dumplings, usually made from potato, from Italy. Now, you know I am a sucker for all Italian food, so it shouldn't come as a shock that the first time I tried gnocchi I was instantly hooked.

Yes, you can make gnocchi from scratch, at home, but like so many other things in today's world there are time saving options in your regular grocery store. Something you used to have to go to a specialty store for, is on the shelf, next to the other dry pastas. (A side note though--if you have leftover mashed potatoes, especially at the holiday times, this is a great use for them!)

I even found my packages at Aldi, so if they have them, I would think most other stores would too! The ones I used were pre-cooked, so all I had to do was cook them until they were tender. But don't expect them to by hard like a dry pasta. Even though they are already cooked, they are still soft and dumpling like.

I love the flavor combo of white beans and spinach; and they make this an extra hearty dish. This is rustic food perfect to come home too after a long, maybe chilly, fall day when all you want is a meal that will satisfy you without a lot of prep work.

If you've never tried gnocchi at home, I encourage you to. After all, this was my first time making them in my kitchen, and look how fantastic they turned out!

Gnocchi with Spinach & Beans

 2 (16 oz.) packages potato gnocchi, cooked according to package directions

2 (14 oz.) cans Italian diced tomatoes, with juice

2 (14 oz.) cans cannellini beans, rinsed and drained

1 (6oz.) bag fresh spinach

3 TBS butter

1 small white onion, chopped

2 cloves garlic, minced

1/2 c. shredded mozzarella cheese

3 TBS grated Parmesan cheese

Salt and Pepper to taste

In a large skillet heat 2 TBS butter over medium high heat. Add butter, onion and garlic. Stir and cook until tender, about 5-7 minutes. Add 1 TBS butter and gnocchi. Saute until browned on all sides, another 5 minutes, stirring constantly. Add tomatoes, beans and spinach. Stir to combine. (You might have to add the spinach in batches) Cook until spinach is tender and cooked down. Season with salt and pepper. Add cheeses, cover and remove from heat, sitting for about 5 minutes until cheese has melted. 

Recipe Inspired by Taste of Home

Shared at Weekend Potluck

Disclaimer: As a Field Editor for Taste of Home, I share this recipe as a volunteer, not a paid employee. 

Classic Cut in Half {A Post for Earth Fare}

I love meatloaf. Wait, let me start over. I love my mom's meatloaf. It is the best, and one of my favorite things on the face of the Earth. (Really only topped by her Beef n Noodles.)

For a long time, I could never make it to the level of perfection she does, but I finally mastered it, thank goodness. (But it still always tastes better when she makes it!) It is a favorite of my husband and son as well, so it shows up on our dinner table as much as possible.

Unfortunately though, it hasn't been able to make an appearance in a while. Why? Because of our crazy schedule! We are so busy there are days I don't know if I am coming or going; and days like that don't lend themselves to the time I need to give mom's perfect recipe the attention it deserves.

However, now I can take that recipe and cut the time by over half and have the flavor I adore in an even easier meal! Kids will love these, they are just their size! I think they would be fantastic at a party too, or even tailgating at the big game!

Nothing will ever take the place of mom's meatloaf in my heart. The original will always be the best, but at least this way I can enjoy it more often in today's busy world!

Meatloaf Muffins

2 lbs. ground beef

2 eggs, beaten

1 medium white onion, finely minced

1 cup. bread crumbs*

Salt and Pepper to taste

1/4 c. ketchup

Dried Parsley for garnish

Preheat oven to 350. Spray a muffin tin with nonstick spray. In a large bowl combine beef, eggs, bread crumbs, onion, salt and pepper. Using hands, combine well. Fill each well of muffin tin to top with a meat ball. Press down a little to obtain muffin shape. Place ketchup in plastic bag. Snip one edge. Pipe ketchup on top of muffins. Bake for 25 minutes. Increase heat to 400. Bake 10-15 minutes more until internal temp reaches 165. Let sit 2 minutes before removing. Garnish with parsley. *NOTE* If mixture doesn't seem to be coming together with 1 cup breadcrumbs, feel free to add more. It will depend on the moisture level of your mix. 

Shared at Weekend Potluck

Disclaimer: I received a gift card in exchange for this post. All thoughts, opinions and the recipe are all mine.

Soup Weather

It's coming folks. In fact, with the cooler temps we've been having this week, I thought it was here earlier than expected, but according to the forecast, we should see 90 again next week, so not quite yet. What do I speak about? Soup season!

Now, we enjoy soup year round, but let's face it, when it is the middle of summer, and you've spent all day at the pool, or in the sun, it isn't going to show up on the weekly menu as much. But the minute the leaves begin to turn, and that autumn chill is in the air, that all changes.

We will eat more soup in the upcoming months than any other dish. I guarantee it. From slow cooker ones to the stove top variety, I will find as many as I can to warm us up and fill us up at the same time.

To get ready for this, I actually did make soup on a 90 degree day! Ha! I wanted to be prepared for a recipe for ya'll to go live right about now, so to test it, compromises had to be made!

If you love bean soup like we do, but aren't in the mood for a heavy one with ham or other meat, this is a great option for you! Beans, veggies, and seasonings. That's it! Cooked for hours, with a deep flavor you won't miss the meat at all! Serve a grilled cheese for dipping, and dinner is done!

Grab your slow cooker and put it to good use this soup season! I'll have many more ideas to share as we head into autumn and beyond!

Crock Pot Confetti Bean Soup

1 lb. 15 bean soup mix*

3 (32 oz.) boxes chicken broth

4 medium carrots, diced

1 large white onion, diced

2 TBS tomato paste

1 tsp. Italian seasoning

1 (14 oz.) can diced tomatoes, with juice

Salt and Pepper to taste

Shredded Parmesan Cheese

Rinse and sort beans. Add all ingredients, except tomatoes and cheese to Crock Pot. Stir well. Cook on LOW for 8-10 hours. Add tomatoes with juice. Cook on HIGH for 15 minutes. Garnish with cheese. *NOTE* If your soup mix comes with a flavor packet, add it with the rest of the ingredients.

Shared at Weekend Potluck

Birthday Supper

 I am a firm believer that everyone should be able to pick whatever he/she wants to eat on his/her birthday. Weather it means they have someone special cook a yummy dinner or go out to a favorite place, we all deserve that on our special day.

And every year on Mr. E's birthday I know exactly what he is going to request for me to make him his beef stroganoff.  Something from his childhood, his mom used to make, that to this day he still loves every bite. Now, I don't have the recipe she used, but years ago I found one that was very similar and simple for me...using one of my best friends in kitchen my crock pot.

 Oh, and it just so happens to be super economical too. It takes an inexpensive cut of beef like round steak and stretches it as far as possible, feeding your entire family on the cheap!

If you have a birthday coming up, be sure  you get exactly what you want for your special birthday supper. Or, if you know someone who loves stroganoff, maybe you could surprise them on their "day all about me" with a big plate of this!
  
Crock Pot Beef Stroganoff

2 lbs. round steak, cubed into 1/2 inch pieces

1 (6oz.) can sliced mushrooms, drained

1 medium white onion, chopped

1 envelope onion soup mix

1 (10 3/4 oz.) can cream of celery soup

1 (10 3/4 oz.) can cream of mushroom soup

1 c. sour cream

1 lb. wide egg noodles

2 TBS dried parsley

2 TBS butter

Salt and Pepper to taste

Combine beef, soups, onion, soup mix, mushrooms, salt and pepper in slow cooker. Stir well. Cook on LOW for 8 hours. Stir in sour cream and 1 TBS parsley. Reduce to warm. Cook noodles and drain well. Return to hot pan. Add butter, 1 TBS parsley, salt and pepper. Stir until butter melts. Serve beef mixture over noodles.

Shared at Weekend Potluck

Kick Up Weekend Brunch

Brunch is one of my favorite things. See, I love breakfast foods, but I don't like breakfast. Or, shall I say I don't like breakfast at breakfast time. I've always been that way. Eating early in the morning just doesn't jive with my system. But give me some eggs, bacon and toast at about 10 am, or even noon, or for supper at 6 pm, and I'm a happy girl! 

So you can see why the idea of brunch appeals to me. Some of my favorite dishes, later in the morning when I'm ready for them. And one of my favorite things to order when we go out for brunch is an omelet. There is a diner here in Fort Wayne that serves them 100 different ways, and each one is as big as your head! 

But at home, omelets are a different story. I can't make them in a skillet to save my life. Seriously. I've tried. A lot. That is until I figured out I could easily let my oven do all the work while I take all the glory. Yep, bake 'em! Why not? It's just like a quiche with no crust. You get all the same flavors, but with no hassle of that dreaded skillet flip! 

This one will put a little kick into your brunch this weekend. Amazing Mexican ingredients take your ordinary eggs to the next level. Don't worry about the heat level though. Ya'll know I'm a wimp, so if I can eat it, anyone can. Add some toast and fresh fruit on the side and watch the family flock to the table. Truthfully though, this makes an amazing simple supper too! Who doesn't love breakfast for supper? 

If you love brunch as much as I do, but the menu has gotten a little stale, it's time to kick it up a notch with a little Southwestern flare!

Baked Southwestern Omelet

Originally Published on Indiana Dairy

8 eggs
1 c. milk
¾ c. Mexican blend cheese, plus extra for top
1 TBS dried minced onion
1 small can sliced mushrooms, drained well
½ green pepper, diced
1 (10 oz.) can diced tomatoes with green chilies, drained well
Salt and Pepper to taste
Chopped Chives
Salsa
Sour Cream

 Preheat oven to 350. Grease a 8 x 8 baking dish. In a large bowl whisk together eggs and milk. Season with salt and pepper. Add mushrooms, green pepper, cheese and diced tomatoes.Stir to combine. Pour into prepared baking dish. Bake for 45-60 minutes until set and toothpick comes out clean. Garnish with extra cheese, salsa, sour cream and chives. Allow to sit 5 minutes before cutting to serve.

Shared at Weekend Potluck

What I Won't Do For Him

When I was a kid, one of my favorite meals was my mom's salmon patties. I used to ask her to make them all the time. Then when Mr. E and I started dating, they became one of his favorites for her to make also. So, it shouldn't be a big deal for me to make them for him now, right??!! I should jump at the chance, right??!! Wrong. Very wrong.

See, some years back, we went to a local seafood restaurant, which shall remain nameless, and I ordered something I knew I would love. Salmon. A nice piece, with a sweet glaze and grilled. Mmmm....yummy. Right? Wrong again. Because by that night, I realized food poisoning wasn't my friend and I was so, so sick.

Now I don't know about you, but once something makes me sick, it takes a very long time for me to allow it back into my mouth again. And sometimes it is simply never welcome back. That was the case with salmon. I was so sick and have such vivid memories of it, even the smell of it can make my tummy not happy, so I've avoided it for years.

But then a couple weeks ago, while making out my meal plan, I asked my hubby what he was hungry for. "Your mom's salmon patties." Really? Seriously? Did you just say that. Well evidently I was feeling generous that day, or maybe he had done something nice for me, I can't remember, because I actually agreed to this.

Thankfully, since it was a different texture, a different flavor and something that actually brought back happy memories of eating it, I did just find. Whew...I'm so happy! I've missed not eating one of mom's best recipes!

These are super simple and come together much quicker than you might think. I like to serve them with a fresh creamy dill dipping sauce and some rice, for a supper filled with good protein!

I am so happy I made it through this meal and now know I can enjoy these once again, just as much as I did when I was a kid. Well, almost...they are never as good as when mom made them!

P.S. Today just happens to be my parents wedding anniversary too. Happy Anniversary, Mom and Dad! We are so blessed to have you as parents and wish you many more blessed years to come!

Mom's Salmon Patties

2 (14.75 oz.) cans salmon, drained and bones removed

1 egg, beaten

1 c. bread crumbs*

1/2 c. finely chopped onion

1 TBS dried parsley

Salt and Pepper to taste

Vegetable Oil for frying

Lemon slices for garnish

Dill Sauce

1/3 c. mayo

1/3 c. sour cream

1 tsp. dried parsley

1 1/2 tsp. dill weed

1 tsp. lemon juice

1 tsp. horseradish

1 TBS minced onion

1/4 tsp. garlic salt

Pepper to taste

Combine all ingredients for dill sauce in a medium bowl. Stir until well mixed. Chill until ready to serve. Place drained salmon in a large bowl. With hands, break up and recheck for bone pieces. Add egg and onion. Add bread crumbs, a little at a time until mixture starts to bind. Add salt, pepper and parsley. Mix well using hands. Using hand, make patties about 1/2" thick. Heat oil until 350 degrees, or medium-high. Fry on both sides until browned. Serve with sauce and lemon on the side. *NOTE* I used about a cup of bread crumbs. You will need to eyeball it to see how much you will need, depending on how wet your salmon is. We like them extra crispy on the outside, because mom always made them that way. If you don't want them quite as brown, fry at 325 and watch very closely.
 

Shared on The Country Cook