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Christian, Homeschooling Mom of 2, Photography Lover, Southerner, Blogger, Encourager, and Prayer Warrior. I love sweet tea, my Nikon, cooking, & traveling.
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Showing posts with label Soup/Salads. Show all posts
Showing posts with label Soup/Salads. Show all posts
Sunday, January 16, 2011
Taco Soup
3:18 PM | 
Posted by
Meghan
This is an amazing, yummy, and comforting recipe for those cold winter nights.
*Ingredients*
2 - 2.5 lb ground beef
1/2 - 1 large chopped onion
1 can tomato sauce
1 large can diced tomatoes
2 pkg. taco seasoning
2 cans sweet corn
1 large can kidney beans
2 smaller cans pinto beans
2 smaller cans black beans
salt/pepper
*Directions*
1. Cook meat with onions and drain
2. Add together all the other ingredients to boil.
Then simmer for 1/2 hour or more.
3. Top with cheese and sour cream.
Labels:
Sunday, November 14, 2010
Southern Cornbread Salad
12:00 AM |
Posted by
Meghan
Absolutely delish! This is for all you Southern gals (and even those who aren't from the south, we can pretend you are, so you can join in on this yumminess). You'll get so many compliments on this and people will be begging for the recipe.
*Ingredients*
Buttermilk cornbread (recipe follows)
1 (14.5 oz) can red kidney beans, drained
1 (15 oz) can corn, drained
1 medium vidalia onion, finely chopped
1 large green bell pepper, finely chopped
2-3 ripe tomatoes, chopped
1 (8 oz) bottle ranch dressing
2 cups grated cheddar cheese
Cherry tomatoes, and parsley to garnish
Additional ranch dressing (optional)
*Directions*
1. Cut cooled cornbread into 1 inch cubes, and place cubes in a large glass bowl.
2. Layer kidney beans, corn, onion, bell pepper, and tomatoes.
3. Top layers with ranch dressing and sprinkle with cheddar cheese.
4. Chill, covered, 2-3 hours until ready to serve.
5. Garnish with cherry tomatoes and parsley and serve with additional ranch dressing.
Sunday, September 26, 2010
Scrumptious Sunday: Spicy Vegetable Beef Soup
12:00 AM |
Posted by
Meghan
*Ingredients*
1 lb ground chuck
1 onion, chopped
2 (28 oz) jars tomatoes, peppers, and spices pasta sauce (Newman's Own Sockaroni)
1 (10.5 oz) can condensed beef broth, undiluted
1.5. cups water
1/2 cup dry red wine
1 (14.5 oz) can garlic and olive oil petite diced tomatoes, undrained
1 (10 oz) can diced tomatoes and green chiles, undrained
1 (16 oz) package frozen mixed vegetables, thawed
1/2 teaspoon pepper
*Directions*
1. Cook beef and onion in a large skillet 7 minutes, stirring until beef crumbles and is no longer pink; drain well.
2. Combine beef mixture, pasta sauce, and remaining 7 ingredients in a 5-qt. slow cooker
3. Cover and cook on high for 6 hours or low on 12 hours. Makes 4 qt's.
Sunday, July 18, 2010
Scrumptious Sunday: Fresh Caprise Salad
12:00 AM |
Posted by
Meghan
I made this salad and it was so delicious. All the ingredients (minus the Mozzerella and dressing) were from our garden, so it made it extra yummy!
*Ingredients*
1 small pkg of fresh mozzerella
lettuce (spring mix, romaine; optional)
tomatoes
balsamic vinaigrette or oil and vinegar dressing
fresh basil
*Directions*
1. Throw some lettuce on a plate (optional)
2. Cut as many pieces of fresh mozzerella as you'd like.
3. Slice as many tomatoes as you'd like.
4. Sprinkle fresh basil on top to your liking
5. Dash of oil and vinegar dressing
*Ingredients*
1 small pkg of fresh mozzerella
lettuce (spring mix, romaine; optional)
tomatoes
balsamic vinaigrette or oil and vinegar dressing
fresh basil
*Directions*
1. Throw some lettuce on a plate (optional)
2. Cut as many pieces of fresh mozzerella as you'd like.
3. Slice as many tomatoes as you'd like.
4. Sprinkle fresh basil on top to your liking
5. Dash of oil and vinegar dressing
Saturday, May 1, 2010
Scrumptious Sunday: Four Fruit Salad
12:00 AM |
Posted by
Meghan
If you're like me, you love some good fruit salad. This is delish and super easy! (you can add and take out any fruit that you'd like to this and it's still yummy!)
*Directions*
1. a large bowl, combine the fruit. Pour juice over fruit and toss to coat. Cover and refrigerate for 4 hours. Stir just before serving.
1. a large bowl, combine the fruit. Pour juice over fruit and toss to coat. Cover and refrigerate for 4 hours. Stir just before serving.
Sunday, January 10, 2010
Comfort Chili
4:41 PM |
Posted by
Meghan
This is the best chili recipe out there!
*Ingredients*
1 lb. ground meat (or 1.5 pounds)
1 large onion, chopped
1 bell pepper, chopped
1 cup celery, chopped
1 (8oz) can tomato sauce
1 (6 oz) can tomato paste
1 large can kidney or chili beans
1 tsp sugar
1 TBSP chili powder
1 tsp. black pepper
salt to taste
2 cups water or more
shredded cheddar cheese
*Directions*
1. Saute in a large skillet the beef, onion, bell pepper, and celery and drain well.
2. Now put this mixture in a 6 qt. pan along with tomato sauce, tomato paste, beans, sugar, chili powder, pepper, salt, and water.
3. Simmer gently at least 1 hour but more if you have time
4. 2 hours is best, the longer it cooks, the better.
5. Serve it topped with shredded cheese and/or sour cream
Sunday, December 27, 2009
Scrumptious Sunday: Chicken Enchilada Soup
12:00 AM |
Posted by
Meghan
- 1 can (15 Oz.) Black Beans, Rinsed And Drained
- 1 can (14.5 Oz.) Diced Tomatoes
- 1 package (10 Oz.) Frozen Corn
- ½ cups Onion, Chopped
- ½ cups Red Pepper, Diced
- 1 can (10 Oz) Enchilada Sauce
- 1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
- 1-½ cup Milk
- 2 whole Chicken Breasts
- 1 cup Pepper Jack Cheese, Shredded
In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
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