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Archive for the ‘Main Dishes’ Category

Cast all your anxiety on God because he cares for you.  1 Peter 5:7

I have not been very faithful to post on my blog.  Life, illnesses, etc. have kept me from getting back into a routine.  I am feeling lead to begin posting again and hope to do so at least once a week.  Since the second cookbook has come out I have continued to develop and collect recipes.  I constantly look for ways to stretch the food budget and use leftovers.  I am looking forward to getting back into the blog world.  I hope you will enjoy and be able to use some of these posts.  (more…)

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1 Peter 5:7  Casting the whole of your care (all your anxieties, all your worries, all your concerns, once and for all), on Him, for He care for you……”

“The Soup” is a basic vegetable recipe that has been requested many times on my Facebook page.  This is whatever you want it to be and is a great way to clean out your freezer.  The only items that really don’t freeze well are:  potatoes, pastas and rice.  Plan on adding these when you defrost.  I make only vegetable soup recipes and you can add whatever protein you wish:  shrimp, meatballs, chicken, fish, beef, beans, grains, etc.  The amounts are per your taste.

Basics-Picture is of The Soup with Shrimp

Crushed tomatoes – canned or fresh

Celery

Onions

Carrots

Turnips

Seasonings:  salt, pepper, garlic, Worcestershire sauce, red wine, parsley, bay leaves, thyme, etc.  Whatever you like.

You should chop the vegetables into bite size pieces and cook them in the tomato stock until they are tender.  To freeze place a freezer bag over a large mouth glass and spoon in the soup per single serve sizes.  Squeeze out as much air as possible and close the bag.  Lay the bags flat to freeze.  This takes up less freezer room and is quicker to thaw.

 

The Soup

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Romans 15:13  May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit.

Making this soup is difficult to give exact measurements since I made it from leftovers.

2-3 cups of cooked turkey cut into bite size pieces

2 cups of leftover turkey gravy

1/2 cup of orzo

2 cups of turkey or chicken broth

1-2 15 oz. cans of mixed vegetables – do not drai

Chicken or turkey broth

Cook the orzo in the broth until tender.  Mix the other ingredients (except the additional broth) together.  Add the cooked orzo.  Add enough broth to the desired thickness that you like.  Salt and pepper to taste.  This soup freezes very well and is a great way to use up leftover turkey or chicken. 12711252_10207345755736120_8654089009927521246_o

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Psalm 90:12  Teach us to number our days aright, that we may gain a heart of wisdom.

6 lbs. of  ground beef (can use a mixture of beef, pork and/or turkey)

2 cups bread crumbs

4 eggs

1 cup chopped onions or 1/2 cup dried onions

1 cup Worcestershire sauce

1 cup ketchup

salt and pepper to taste

Mix all ingredients together.  Mixing with clean hands works great.  Shape into two oval loaves.  Place on a foil lined sheet pan.  Bake at 350′ for 1-1 1/2.  Allow to cool before slicing.  Top with additional ketchup (optional).

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905605_10207177154881204_7186887637910439998_oProverbs 11:16  A kindhearted woman gains respect…A kind man benefits himself…

1 long baguette – Cut about 1 inch from the end and down both sides to about 1 inch from the end.  This cut should be about 1 1/2 – 2 inches wide.  Pull out the bread in this area forming a “boat”

5 eggs

1/2 cup milk

1/4 cup chopped green onions or other sweet onions

1 cup crisp fried/diced bacon or sausage

2 cups shredded cheddar cheese

Mix all these items together and salt/pepper to taste.  Pour this mixture into the “boat” formed in the baguette.  Place on a cookie sheet lined with parchment paper or aluminum foil.  Bake for 25 minutes at 350′.  Allow to cool slightly and then slice.

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Proverbs 24:14  Know also wisdom is sweet to your soul; if you find it, there is a future hope for you, and your hope will not be cut off.

2 #10 cans of diced potatoes – do not drain

1 50 oz. can of cream of celery soup

1/2-1 cup dried onions

1 pkg. white gravy mix that make 1 gallon – make according to package directions

Mix all together and place in a 20 quart slow cooker and heat slowly.  Stir frequently to prevent sticking.  Add more liquid if you want the soup thinner (milk or chicken broth)

If you want to make the soup a cheesy potato soup add 1/2 #10 can of cheddar cheese sauce.

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12716049_10207285050138518_5983508437753797895_oJeremiah 6:16

Stand at the crossroads and look; ask for the ancient paths, ask where the good way is, and walk in it, and you will find rest for your souls.

3 16 oz. cans or 3 pints of diced tomatoes

3-4 baby carrots

1 stalk celery

1/4 small onion

Place 1 can/pint of tomatoes and the vegetables in a powerful blender, NutriBullet or Ninja.  Blend until smooth.  Pour into medium size sauce pan.

1/2 cup Parmesan cheese

1/2-3/4 cups sour dough bread broke into pieces (can use regular bread)

Place 1 can/pint of tomatoes with the bread and cheese in a powerful blend, NutriBullet or Ninja.   Blend until smooth.   Pour into medium size sauce pan.

Combine the two blended cans/pints of tomatoes with the additional can/pint of diced tomatoes.  Heat, but do not boil.  Add salt and pepper to taste.  You can add 1-2 teaspoons of dried parsley or some fresh parsley.

This makes a great tomato soup and very healthy.  Add more carrot, celery and onion to your taste.  This soup freezes very well.

 

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