If It Has Hot Sauce, He Will Like It

 Anyone that knows my husband even a little bit knows he is a hot sauce fanatic. A connoisseur really. For him, the hotter the better; and it doesn't stop with hot sauce. He loves all spicy food, and if it makes him sweat and cry while eating it, he is in heat heaven. 

He's tolerance for heat knows no bounds. It's kinda freaky, really. Foods that others are doubled over in pain from, he shrugs off like he's popping potato chips. 

So when I saw a recipe over at Taste of Home for a cabbage and bean stew that had hot sauce in it, I was totally intrigued. I don't know if I've ever made a soup that included it. Now, many soups that I cook end up with hot sauce in them, because he adds them at the table, but not in the actual cooking process.

Now, before you stop reading because like me, you have kids and you think there is no way mine ate it. Both of my boys have been conditioned to heat and inherited that gene from their daddy. So the amount used in the recipe wasn't a problem for them. BUT, I am a wimp when it comes to heat, and I could eat this no problem at all as well. 

We also happen to be big cabbage and bean lovers too, so this soup was filled with many favorite flavors. It's hearty and filling-perfect for a cold winter's evening meal. 

Soup recipes never get old this time of year, but this one includes a little kick from the hot sauce bottle that will wake your taste buds up! Grab some crusty brown bread and supper is served! 

What Kind Of Cabbage For Cabbage and Bean Soup

For this recipe, and any other soup I make with cabbage in it I prefer everyday green cabbage. It stands up to cooking/boiling well and gives a nice texture to any soup or stew.

What Kind Of Beans For Cabbage and Bean Soup

I used great northern beans for this soup, but any white bean would work. I think cannellini beans could be great! In this recipe you want canned beans, not dry. First off, they will obviously cook quicker and also- they help to slightly thicken the soup because you only drain and rinse them a little bit. 

What Kind Of Hot Sauce For Cabbage and Bean Soup

I used "everyday" hot sauce in this recipe, similar to Frank's Red Hot. Tabasco would also work. You want something with a mild heat level, but good flavor because as it cooks in the soup, the flavor really comes through. If you like extra heat, by all means, use something with a higher heat level.

Is Cabbage Good For You

YES! Cabbage is highly nutritious and rich in vitamins C and K, plus fiber. It is believed it can support digestion, improve heart health and decrease inflammation.

Cabbage and Bean Soup 

1 lb. ground beef

1 TBS olive oil

1 medium yellow onion, finely chopped

3 large carrots, finely chopped

1 medium head cabbage, chopped

1 (32 oz.) box beef broth

2 (14.5 oz.) cans petite diced tomatoes, drained

2 (14.5 oz.) cans great northern beans, drained and lightly rinsed

1 TBS white vinegar

1 TBS brown sugar

1/2 tsp. dried thyme

1/2 tsp. paprika

1/2-1 tsp. hot sauce

Salt and Pepper  

Dried Parsley

Heat oil in a Dutch oven over medium high heat. Brown beef with onions and carrots until no longer pink. Add cabbage and sauté for 3-5 minutes. Add broth, scraping the bottom of the pot. Add vinegar, brown sugar, thyme, paprika, salt and pepper. Add hot sauce to taste. Stir well. Bring to a boil. Reduce heat to simmer, cover and cook 45 minutes-1 hour until veggies are soft. Taste for seasoning. Add more salt, pepper and hot sauce if desired. Garnish with parsley and serve.

Best Tips 

Have all veggies chopped before starting to cook

When adding broth, be sure to scrape the bottom of the pot- this adds flavor!

Start with a little hot sauce and add more to taste. 

Only drain and rinse the beans a little, you want some of the juice to help thicken the soup.

I like petite diced tomatoes in soup because of the smaller size, but regular diced work too.

Brown sugar and vinegar in soup? YES! They add a depth of flavor you won't believe. 

Ground pork or sausage could be swapped for the ground beef.

 

More Tasty Soup Recipes To Try Next 

Slow Cooker Fiesta Cabbage Soup 

Crock Pot Cabbage Soup  

Cabbage and Sausage Stew 

Slow Cooker Cabbage Roll Soup  

Cream of Broccoli Soup  

Creamy Sausage and Tortellini Soup 

Copycat Olive Garden Chicken Gnocchi Soup  

Crock Pot Broccoli Cheese Soup

Sniffles and Soup

If your family hasn't run into all the yuck that is going around right now, consider yourself lucky! I know, we've all spent the last 2.5 years worrying about Covid lurking around every corner, but let's not forget about all the other germs that are still fighting their way into our homes.

We knew with Max going into Kindergarten the fall illness was inevitable. Let's call it how it is. Schools are petri dishes and kids are going to get sick. And we knew with Max never being in a classroom before, his immune system was going to be tested. Boy is it ever!

This poor little guy has been sick twice in 3 weeks. In September it was an ear infection that kept him home for two days. But this past week? He has been the sickest he has ever been in 6 years. He missed three more days of school, and is still not 100%. We've hit the point that he's better by the technical terms- no fever, eating better, playing...but he sounds awful! He has almost no voice and a nasty cough, but fingers crossed will be going back to school Monday. 

The doctor told me there is some nasty stuff going around right now, and it just isn't affecting little kids- he has been seeing all ages in the office for all sorts of sickness. 

So when I was decided which recipe to share this week, I figured soup was a safe bet because nothing tastes better when you're feeling a little under the weather. 

Creamy Sausage Tortellini Soup has rich, cooked all day flavor, but can be on your table in under an hour. When you come home after a long day or come inside out of the cold, a bowl of this what you want to sit down to.

Using frozen tortellini makes this perfect for busy weeknights because it cooks right in the soup, no need to thaw before. I use mild Italian sausage, but if you like things spicy, grab a package of hot. Fresh spinach gives the soup a pop of color and of course nutrients, but you could use kale too. 

When the sniffles find their way into your house, be ready with some delicious soup recipes to help everyone feel better! 

 

Creamy Sausage and Tortellini Soup

1 (19 oz) bag frozen cheese tortellini

1 lb. mild or hot Italian sausage

1 medium yellow onion, finely chopped

3 carrots, finely chopped 

4 cloves garlic, minced

6 oz. fresh spinach, coarsely chopped

1/4 cup flour

1/2 tsp Italian seasoning

4 cups chicken broth

1 cup water

2 cups half-and-half

Salt and Pepper 

In a large stock pot or Dutch oven, brown sausage over medium high heat until no longer pink. Remove to a paper towel lined plate. Sauté carrots, onion and garlic in sausage drippings until soft. Sprinkle with flour and cook 2 minutes, stirring constantly. Slowly add chicken broth and water, whisking constantly until smooth. Bring to a simmer and cook about 8 minutes until slightly thickened. Add half-and-half, cooked sausage, Italian seasoning, tortellini, salt and pepper. Simmer until pasta is cooked-it will float to the top. Serve immediately with grated Parmesan on the side if desired. 

Easy As The Can

Two. Years. Some days it feels like March 2020 was yesterday. Other days it feels like it was sooooooo long ago. This pandemic has messed with so many things, my sense of time included. 

There will be times I mention something about school and my oldest has to remind me "Mom, that was Freshman year!" He's a Junior now- and the school year is more than half over. In that way time has flown. 

But in other ways the past two years feel like they have dragged on far too long, and I think we are all ready to breathe again and find what normal looks like now.

How many time in the last 24 months have we heard the words "supply chain issues"? I can honestly say before March 2020, I don't know if I ever heard them before, let alone uttered them.

From the beginning days when there was no toilet paper or hand sanitizer to be found, to fast forward to present day and grocery store shelves are still empty in some areas and you never know week to week what you will be able to find. 

What things are still hard to find in your area? Here in northern Indiana, as of late they include jarred gravy, fresh chicken tenderloins, frozen french fries and potatoes, some frozen vegetables, juice boxes, and canned sloppy joe sauce...leading us to this recipe!

Ironically, I just saw the canned sloppy joe sauce yesterday at the store, but last month when I needed it, there was none to be found- name brand or generic!

No biggie. Believe me I know what a small problem it was; and let me say this too. I realize the supply chain issues we've been dealing with over the last 2 years are very minor to what others face around the world daily. I do. But that doesn't mean we aren't allowed to be frustrated when we are standing in the grocery store trying to re-do our menu plans because we can't find an ingredient we needed. For someone like me, those situations can be stressful and bring anxiety- and when it happens almost weekly it can become exhausting. 

 Anyway, not being able to find the canned mix forced me to make some sloppy joes from scratch. I used to do it a lot when Alex was little, but over the years I got lazy. Yep, I admit it! 

If you've never made them like this, it's super easy, and having control over the ingredients is always an added bonus! 

These sammies are great for a weeknight supper, game day food or even camping take along! They are made stove-top, but could easily be kept warm in the Crock Pot. You could even make the meat mixture, freeze it and reheat it when it was time to serve! Very versatile!

Supply chain issues are now part of our every day vernacular. One way to lessen the stress when they arise is to have some simple recipes ready to go when those convenience ingredients are no where to be found!

If you are serving a crowd, set everything out and let everyone build their perfect Joe. You could always prepare the recipe as is, and then put it in a slow cooker on warm to last the whole party. That tip is also great for when the kids are coming and going from sports and after school activities and everyone is eating at different times!

Homemade Sloppy Joes

1 1/2 lbs ground beef

1 medium yellow onion, finely chopped 

2 garlic cloves, minced

1 cup ketchup

2 TBS brown sugar

1 tsp. Dijon mustard

2 cups beef broth

2 tsp. Worcestershire sauce

 Whisk ketchup, brown sugar, mustard and Worcestershire sauce together in a bowl. Set aside. Brown ground beef and onion in a large skillet or Dutch oven until no longer pink. Drain if needed Add garlic and mix well. Add one cup beef broth, scraping the bottom of pan. Add ketchup mixture and remaining cup of beef broth. Stir well. Season with salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for about 40 minutes until most of the liquid has been absorbed and the mixture is slightly thick. Be sure to stir a few times during cooking to avoid scorching. Serve on buns with cheese, pickles, peppers, etc.

 

Shared at Weekend Potluck

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

Winter Blues

 I don't know about you, but this time of year is VERY hard on me. I love the holidays so much, and there is always so much anticipation and lead up to those special weeks. Once the decorations come down, and the cold, dark, dismal days of winter set in, I tend to get a little blue. I have a birthday to look forward to in February, but not until the next to last day, so those weeks between always seem like the longest ones of the year. 

If you live in the Midwest, but don't enjoy the cold or snow is there any upside to winter at all? Not much, but one of my salvations this time of year is definitely the fact that it is soup season! 

I never tire of finding new soup recipes. We have favorites that are go-tos of course, but any time I can try a brand new one (at least to us) I am always game. 

A friend and I were talking about how much take out we've done since the pandemic began. As I've said before, I feel like helping the restaurant industry is one small thing we can do to help keep people and businesses afloat, so we've really stepped it up in the last 10 months. Anyway, she was telling me there isn't a Panera close to them so she started making her version of their broccoli cheese soup. Well, you know I had to have that recipe. 

This bowl of deliciousness can be on your table in about 45 minutes, so it is perfect after a long day when you are starving but don't have the energy. Add some crusty bread and your favorite salad on the side and call it dinner! Or make it a soup and sandwich combo night! 

If you love copycat recipes as much as me, you will be so pleased with how close to the original this one tastes. Plus, it's yet another soup to help us get through this winter and give us a little happy in the bleak that is January!

Copycat Panera Broccoli Cheese Soup

3 medium broccoli crowns, chopped

1 small white onion, diced

1 cup matchstick carrots

2 c. half and half

4 c. chicken broth

5 TBS butter

1/4 c. flour

1/4 tsp. ground nutmeg

8 oz. shredded sharp cheddar cheese

Salt and Pepper 

Shredded Marbled Cheddar, for serving

 In a large stockpot over medium heat saute onions in 1 TBS butter until soft. Remove. Melt remaining butter. Whisk flour into butter and cook about 5 minutes. Slowly add 2 cups broth and half and half. Stir well. Bring to a boil. Reduce heat and simmer about 15 minutes. Add onions, broccoli, carrots and remaining chicken stock. Stir. Simmer for 15-20 minutes, until veggies are tender crisp. Add nutmeg, salt, pepper and shredded sharp cheddar. Stir until cheese is melted and serve. Serve with marbled cheddar and crusty bread if desired. 

Inspired by Recipe Critic

Shared at Weekend Potluck

Welcome 2021

 We made it! There were definitely days over the past year (well, really since March) I think some of us thought 2020 was going to drag on forever in some sort of nightmare loop. But alas, Christmas came and went, and the ball dropped at midnight as planned. I don't know if another year has ever been welcomed with such excitement and anticipation. Sure, not much has changed thus far, but a new year brings new possibility and hope at the end of a very long dark tunnel. 

Now is the time a lot of people make those resolutions. Like I've said before, it's not really my thing. In fact, I think it sets us up for failure and feelings of guilt when we lose sight of them. So instead, I simply try to make a conscious effort to be better than I was the year before, even if only in little ways. 

In 2021, I have decided to focus on two things in my daily life. The first one, is simply something we all need to work on every single day...being more kind. I would like to think I am a kind person, but if there is one thing this pandemic showed me is that every single one of us needs to put more kindness and empathy out into this world. There are so many that don't have an ounce of either it seems, that the rest of us must show a little extra. 

The next one was inspired by our pastor's sermon this week at church. Listening. I know I could improve on this and am truly going to try to make more of an effort. Mostly, I want to actively listen while my lips are sealed. Many times, my brain is working so fast, my ears seems to tune out. I realize I need to slow down and take more in. 

So that is how I am going to attempt to improve in this new year, even if just a little. What about you? Do you have a list of things you are striving for? Maybe eating better? Cooking more? Trying new foods? 

I thought this was a great dish for the first recipe of 2021 because of the dreaded mushrooms. Our family are big fungi fans, but I hear from so many fans who don't dig on them. Maybe this year could be when you give them another try. They certainly add some rich, earthly flavor to this delicious soup. But I guess if that is a no-go for you, you could omit them too! 

 I hope however you are entering 2021, it's healthy, safe and with love in your heart.

 Mushroom & Corn Chowder

1/4 c. butter

3 carrots, diced

3 celery stalks, diced

1 medium yellow onion, diced

8 oz. button mushrooms, sliced

2 garlic cloves, minced

10 baby gold potatoes, cubed, skin left on

 4 c. chicken broth

2 c. half and half 

2 (15 oz.) cans cream corn

1 TBS dried parsley

1 TBS cornstarch

1 TBS water

Salt and Pepper

Dried Chives

Bacon Bits

Shredded Cheese

 In a large stock pot, melt butter over medium heat. Saute' carrots, onions, celery and potatoes for 5 minutes. Add garlic and mushrooms. Saute' for 5 minutes more. Add broth, salt and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes until potatoes are tender. Add half and half, corn and parsley and stir well. Increase heat to medium-high. In a small bowl mix together cornstarch and water. Once soup is boiling again, add cornstarch mixture and stir well. Lower heat to simmer and cook for about 15 minutes until just slightly thick. Garnish with dried chives and serve with shredded cheese and bacon bits.

 

Shared at Weekend Potluck

Our New Normal

Every day when I wake up these days, I find myself holding my breath as I reach for my phone to read the latest headlines and see what latest development has occurred.

We are living in uncertain, and for many, scary times. Being told to stay in place, shelter at home, quarantine ourselves. Restaurants are closed. Businesses have sent workers home. Grocery store shelves are empty. I could go on and on about so many things that are causing anxiety of every single minute of the day.

As I was going through the few recipes I have to choose from to post this week, I chose this for one reason. It is filled with ingredients that you could maybe have on hand already or hopefully find easily at the store, and not spend a fortune.

The thing I notice when I venture out to buy groceries, besides the vast amount of empty shelves, is that fact that for many like me who shop on a budget, and know the brands to buy every week to stretch a buck...that is out the window. We are all in survival mode, and buying whatever we can find, no matter what brand, and in many cases, no matter what the cost. I know I spent more money at the store yesterday than I normally would because I had to substitute pricier brands for the generics I usually buy. Don't get me wrong, I was happy to find what I did and felt blessed to be able to buy every single item on my list (okay, I couldn't find any tomato soup, but that is very minor) but it got me thinking about how much extra money we might have to spend on groceries over the next few weeks.

Don't worry when you see the amount of ingredients on the list. They are simple. They are pretty inexpensive. And many of them might be in your pantry or fridge right now. We are heading into the end of March, and I wish I could say it's warming up so stew doesn't really sound that good, but as I type this, snow is falling outside, so soups and stews are definitely still on the menu.

The other great thing about this? Make it for supper one night, and have leftovers for lunch for a few days! You know with the kids home from school, lunches need to be easy too!

I wish I had some encouraging words for all of us to make our new normal actually seem normal. I will leave you with something our pastor said during our virtual church service today.

"Asking why is okay in times of trouble. Rest assured, while we might not have the answer, God is doing is work all the time, and we can have peace knowing His plan is always right." 

Smoked Sausage Stew

3 TBS butter

1 lb. smoked sausage, chopped

4 medium potatoes, peeled and cubed

1 medium yellow onion, finely chopped

2 carrots, peeled and finely chopped

2 ribs celery, finely chopped  

1 (32 oz.) box beef broth

3 c. water

3 beef bouillon cubes

1 (12 oz.) bag frozen mixed veggies

1 tsp. dried thyme

1 tsp. garlic powder

2 tsp. dried parsley, extra for garnish

1 1/2 c. heavy cream

4 TBS cornstarch

Salt and Pepper

In a large stock pot over medium high heat, melt butter. Saute sausage, onion, celery, carrots and potatoes for 5-7 minutes until vegetables begin to soften. Add frozen veggies, broth, water, bouillon, thyme, garlic powder, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Whisk cornstarch into cream until smooth. Increase heat high. Add cream mixture. Stir constantly. Boil for 1 minute. Reduce heat to low and cook 10 minutes until desired consistency. Garnish with extra parsley.

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

So Much Ground Beef

I've shared with you many times how we are blessed to have "freezer beef" on hand all the time. I seriously don't know what I would do if I had to by ground beef, steaks, roasts, etc. at the supermarket every time I needed them. I know for sure my grocery budget would explode, and because of that I'm sure some of our favorite meals wouldn't happen as often as we like.

The last time we filled the freezer, is when this recipe happened. But there is a tiny back story first. Every year for Mr. E's birthday, I make his favorite Beef Stroganoff. Well, this year when his special day rolled around in July, we were uber busy, and I was a bad wife. I forgot. Thankfully, I am a great wife in many other ways, so it was over looked.

Fast forward several months later and I decided I needed to make it up to him. Great. Crock Pot Beef Stroganoff makes a tasty, hearty meal on a chilly night too. But when I went to the freezer...no round steak, which is what I always make it with. However, there was a ton of hamburger.

I had seen other people make stroganoff with ground beef a lot, so I knew it wasn't totally out of the realm of possibility, I just wasn't sure how the boys would like it since they are so used to the original.

Well, I am so happy I took a chance because we all loved it! I'm talking lick our plates clean like. Mr. E agreed it was a nice alternative, and for us, a great way to use up the ground beef we always seem to have extra of.

Sometimes taking a favorite dish and switching it up just a little is exactly what we need to keep that meal plan exciting...and of course delicious!

Ground Beef Stroganoff

2 lbs. ground beef

1 lb. white mushrooms, sliced

1 medium white onion, finely chopped

1 packet onion soup mix

1 tsp. garlic powder

4 c. beef broth

7 TBS cornstarch*

7 TBS cold water*

1 c. sour cream

Salt and Pepper

Cooked Egg Noodles

Dried Parsley

In a large skillet or Dutch oven, brown beef with onions until no longer pink. Season with soup mix, garlic powder, salt and pepper. Add mushrooms and cook for 3-5 minutes more until they start to brown. Add broth, increase heat to high and bring to a boil. In a small bowl whisk together cornstarch and water until smooth. (This is a slurry.) While beef mixture boils, slowly add slurry mix stirring constantly until it starts to thicken. (This should happen quickly.) Reduce heat to medium-low and simmer for 15 minutes. Remove from heat. Stir in sour cream. Serve or egg noodles and garnish with parsley. *NOTE* This is the amount of cornstarch and water I used to get the thickness we like. You might need to use more/less depending on what your family prefers.

Inspired by Spend with Pennies 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Happy 2019

I hope the first week of the new year has treated you well. We head back to school this week, and that means B.U.S.Y. Between homework, basketball practice, games, quizzes, tests...I can honestly say I didn't miss the grind these past two weeks.

I guess it's time for me to pull on my big girl panties and get back to reality, and back in the kitchen. I cooked over break, but not like I normally do. We had a lot of leftover nights, simple meals and ate out a little extra too.

If the schedule is about to explode once again, simple suppers better be on the menu! For me, not only is it nice if a meal doesn't take much time come dinner time, but if I prep some of it during the day when I'm home, that really helps too.

If you like a classic chicken pot pie, this is a terrific play on those same flavors. Plus, the chicken can be cooked earlier in the day, or even the night before! Heck, you could even make it on the weekend when you've got extra time and freeze it for later in the week. So many options to take some of the pressure off when 6 o'clock rolls around.

I am tired just thinking about how busy this week is. But at least I know supper time doesn't have to be exhausting too, thanks to easy, delicious comfort food like this.

Skillet Chicken n Biscuits

2 lbs. boneless skinless chicken tenders

Vegetable Oil

8 count refrigerated biscuits

2 (12 oz.) bags frozen mixed vegetables, thawed

2 TBS butter

2 (12 oz.) jars chicken gravy

1/2 c. chicken broth

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1 TBS cornstarch

2 TBS water

1 egg

Dried Parsley 

Salt and Pepper to taste

Preheat oven to 400. Baste chicken with oil and season with salt and pepper. Roast for 30-40 minutes until juices run clear and browned. Cool. Chop into small pieces. In a large skillet melt butter. Saute vegetables until crisp tender, about 5 minutes. Add chicken. Season with salt, pepper, thyme and garlic powder. Add gravy and broth. Stir well. Whisk together cornstarch and water. Add to chicken mixture. Bring to a boil. Reduce heat and simmer 15 minutes until slightly thickened. Add a splash of water to the egg and beat. Brush tops of biscuits with egg wash and sprinkle with parsley. Bake according to package directions until browned. Add to skillet and let cook a couple minutes. *NOTE* If you have an oven safe skillet, you can absolutely bake the biscuits on top of the chicken mixture and make this a one pan meal!

Shared at Weekend Potluck