Archive for December, 2010


Today is ingredient spotlight day at Eat At Home Cooks and the light is shining on bananas this week!

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Menu Plan Monday

It is Monday again, and it is definitely starting to feel and look like Christmas around here.  South Central Kentucky is having cold temperatures and snow flurries flying through the air.  It makes walking an energetic dog an adventure early in the morning, but Ellie loves the cold air and would keep us outside all the time if she could. 

The cold air also makes me want comfort food!  C and I have both lost several pounds this year by cutting back on junk food and exercising more, but this time of year makes me want to eat, eat eat!  There are just so many great looking recipes that I would love to try, but I am trying to keep our regular meals fairly healthy so we can enjoy a treat every now and then.  Here is what I have planned for this week:


Grilled pork chops and roasted potatoes

Hamburger stew

Taco salads

Cheesy steak sandwiches with oven baked fries

Pizza night

Coconut cream yummy cake (new recipe)

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Spicy Beef Vegetable Soup

One of my co-workers passed this recipe on to me last winter, and I made it several times.  Since the weather had gotten a little cooler last week, I decided that it was time to break out the soup recipes again and this was the first one on my list.  It is so easy to make and the flavor is great!  If you like your food milder, just substitute plain diced tomatoes for the tomatoes with green chilies and it will be just as good.

1 lb ground beef, cooked and drained

1/2 cup onion, chopped

1/2 tsp garlic powder

1 cup celery, chopped

26.5 oz can plain spaghetti sauce

15 oz can tomato sauce

1 cup beef broth

1 cup water

10 oz can diced tomatoes with green chilies

16 oz bag mixed frozen vegetables

pinch of salt

black pepper to taste


I was a little short on time, so I just dumped everything in together.  For a little more depth of flavor, cook the onions, garlic powder and celery with your ground beef.  That will caramelize the onions and celery.

Add all ingredients to a slow cooker and cook on high for 3-4 hours or low for 6-8 hours.  This soup is wonderful with cornbread muffins.

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Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

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The beauty of nature…mosses of many different colors.


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