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Archive for March, 2014

Welcome to another Polar Vortex edition of Menu Plan Monday.  Yes, you read that right-another winter storm is rearing its ugly head.  In fact, I am writing this post on Sunday since I am not sure whether we will have electricity because there is a possibility of serious icing.  Ugh, spring can’t get here fast enough for me.

C & I did make the most of a pretty Saturday by heading down south to Nashville for a little fun and relaxation.  Lots of eating and shopping went on so check back on Thursday for all of the details.  The restaurant we tried was wonderful!

I get to have a root canal later this week (oh, joy) so this week’s menu is pretty simple and straight forward.  I do have a new sweet treat to try next weekend, but thankfully they are being given away as thank you gifts so I won’t be tempted to eat the whole pan. 

Hope it’s warm and dry where you are and I wish I was there too!

Chili/Spicy vegetable soup (I have both in the freezer.) with cheesy bread

Beef & cheese sandwiches (new) with oven fries

Sausage bake with salad and fruit

Pizza night

Salsa burgers with oven fries

Cheesy meatloaf minis (new) with curly fries

Raspberry brownies (new)

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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I know the official start of spring is (finally) right around the corner, but I have one more soup recipe to share with y’all.  This is a delicious and easy slow cooker recipe from My Kitchen Addiction that I have made multiple times already.  This soup is easy to adapt to your favorite ingredients and flavors. Try it and I think you will love it as much as I do.

Slow Cooker Vegetable Soup

1 tbsp. extra virgin olive oil

1/2 sweet onion, diced

4 cloves garlic, minced

32 oz. low sodium vegetable stock or broth

28 oz. diced tomatoes with juice

16 oz. frozen mixed vegetables

1 1/2 tsp. Italian seasoning

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup small pasta (I used elbow.)

IMG_7567

In a skillet over medium heat, warm the olive oil and add the chopped onion and minced garlic.  Cook for 6 to 8 minutes or until the onion/garlic mixture is soft and tender.  Transfer this to a slow cooker and add the remaining ingredients except the pasta.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 45 minutes before you are ready to serve the soup, add the pasta and cover.  Continue to cook on low until the pasta is cooked.  I served this with a side of cornbread and it made a wonderful meal.

Slow Cooker Vegetable Soup

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