Easy Beef & Veggie Skillet

2 tbsp olive oil {or any oil you like}

1 large onion, peeled and diced small

1 lb ground beef {or ground turkey!}

Salt and pepper to taste

2 cloves of garlic, peeled and minced

1/4 tsp basil. {if using fresh, 2-3 leaves.}

3 carrots, peeled and sliced

3 red potatoes, washed and sliced {could use sweet potato}

1/2 cup water

1 zucchini, washed and sliced

1 yellow squash, washed and sliced

1 handful spinach, de-stemmed and diced

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In a large skillet, sauté onions in olive oil. Add hamburger and brown about 4 minutes. 

Add garlic, spices, carrots, potatoes and water. 

Cover and cook about 7 mins, then add other veggies and recover. 

Cook till carrots are tender. 

Wild Rice & Ham Chowder

4 cups water

1 box Rice A Roni {long grain and wild rice}

5-6 potatoes, peeled and diced

4 carrots, peeled and diced

1 large onion, diced

1 cup of ham, diced

1 Tbsp salt

2 garlic cloves {or 1/2 tsp garlic powder}

2 Tbsp chicken bouillon 

1 tsp basil

1 can cream of chicken soup

2-4 cups whole milk {depending on desired thickness}

2 cups cheddar cheese

1/2 cup butter, melted

6 Tbsp flour {corn starch can also be used}

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Place water, rice {including seasonings}, potatoes, carrots, onion, ham, salt, garlic, bouillon and basil in a large pot. 

Medium boil until potatoes and carrots are tender. {about 25 minutes}

Add the cream of chicken soup, milk and cheddar cheese. 

Turn heat to low. 

Mix the melted butter and flour together and add to thicken. 

Cook for 5 more minutes and enjoy!
{this could be done, ahead of time, in the crockpot. if so, spray the bottom of crockpot with a non stick cooking spray and add all ingredients except the last 5. cook in low for 6-8 hours. when potatoes are done, turn crockpot to high, add remaining ingredients and and cook for another 30 minutes, or until cheese is melted.}

Cheese & Vegetable Chowder

2 Tbsp. butter
1 Lrg. onion, finely chopped
1 Lrg. leek, split lengthwise and thinly sliced
2 garlic cloves, crushed
6 Tbsp. flour
5 cups chicken or vegetable stock
3 carrots, diced
2 stalks celery, diced
1 turnip, diced
1 Lrg. potato diced
1/8 tsp. dried thyme
1 bay leaf
1 1/2 cups cream
2-3 cups sharp cheddar cheese, grated
salt and pepper to taste
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Melt butter in a large pot.
Add onion, leek and garlic. 
Cook on medium-low heat until vegetables start to soften.
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Stir in flour and cook for 2 minutes. 
Add a little of the stock and stir well, scraping the bottom of the pan to mix in the flour.
Bring to a boil and slowly stir in the rest of the stock.
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Add the carrots, celery, turnip, potato, thyme, and bay leaf.
Reduce heat, cover and simmer for 35 minutes or until carrots are tender.
Remove the bay leaf.
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Stir in the cream and simmer over low heat for 5 minutes. 
Add the cheese and stir until completely melted. 
Add salt and pepper as needed.

{this recipe could also be done in the crock pot.  Just add all prepared ingredients in the crockpot excluding the flour, cream and cheese. Cook on high for 4-5 hours, then check the vegetables to make sure that they are tender.  If they are, add the flour and mix well.  Then add the cream and cheese.  Continue cooking until cheese is all melted.}

Zuppa Toscana Soup

Every time we go to The Olive Garden, my husband gets this soup and says, "You need to find a recipe for this."  I found this one and have heard really good things about it!  I can't wait to try it and see if he approves.

1  lb. Italian Sausage
4  Russet potatoes, peeled and diced
1  yellow onion, chopped
2  tsp. minced garlic
2  cans chicken broth
4  cups water
1/4  tsp. crushed red pepper
4  slices of bacon, diced
1  cup whipping cream
2  cups fresh Kale
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In a pot saute sausage and crushed red pepper together until browned.
Take out of pot and set aside.
In the same pot cook bacon, onion, and garlic for about 10 min.
Add the chicken broth, water and chopped potatoes.
Let simmer until potato is tender.
Add the cream, Kale, and sausage at the very end.
Heat through.

Twice Baked Potatoes

Who doesn't love a good twice baked potato?!!

POTATOES
3 Baked Potatoes
Extra virgin Olive oil
salt
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FILLING
3 Tbsp butter
1/4 cup milk
1/4 cup sour cream
salt and pepper to taste
3/4 cup sharp cheddar cheese
green onions or chives for garnish
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Preheat the oven to 425.
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Scrub and dry the potatoes.
Place the potatoes on a baking sheet, drizzle them with olive oil, and rub it all over each one.
Sprinkle each potato with kosher salt on all sides.
Bake the potatoes for 1 hour. {When you take them out, leave the oven on.}
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Let the potatoes cool on a wire rack just until you can handle them, about 10 minutes.
Using a sharp knife, split the potatoes in half lengthwise.
Use a spoon to scoop out the flesh into a medium bowl, leaving 1/4- inch of flesh in the potato skins to keep them intact.
Place the potato shells back on the baking sheet.
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Add butter, milk, sour cream and 1/2 cup cheese to the scooped potato flesh.
Mash with a potato masher or fork, or blend with a hand mixer. {If the mixture seems dry, add a little more milk.}
Season the potato mixture with salt and pepper.
Taste and adjust.
Spoon the potato mixture evenly into each potato.
Top the potatoes with the remaining 1/4 cup cheese.
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Bake for 15 to 20 minutes, until the tops are golden and gooey.
Top with chopped green onions or whatever you like.
Dig in!

Garlic Sour Cream Mashed Potatoes

I LOVE mashed potatoes.  Especially with gravy. 
These potatoes are buy far my favorite.

7-10 good sized russet potatoes
1/2 cup butter (1 cube)
3/4 cup sour cream
3 garlic cloves, minced or chopped finely (can also be roasted in oven first.)
Salt and pepper to taste
1/4 tsp of oregano or parsley, optional (i like the flavor the oregano adds.)
enough milk to make desired consistency (remember, you can always add more milk but you can't take it away!  use sparingly.)
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Wash, peel and dice potatoes.
Put in a large pot and cover with enough water so that they are covered.
Boil until potatoes are easily poked with a fork but don't fall apart.
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Drain water from potatoes and dump in a large bowl.
Cut butter up into slices and add to potatoes.
Add sour cream, garlic cloves, salt and pepper and oregano.
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Mix on high with electric beaters.
If potatoes are to thick, add a little milk.
Mix again.
Add more milk if needed until desired consistency.
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(if you own a pressure cooker, it makes this recipe so quick and easy.  Add all ingredients, except sour cream and milk, to pressure cooker plus 1 cup of water. You don't even need to dice or mince the garlic!  Secure pressure cooker lid and place pressure regulator on top.  Once regular starts to "shake" time for 3 1/2 minutes only.  Pull away from heat and cool pressure cooker under water in sink immediately. Open when pressure has dropped and transfer contents to a large bowl.  Add sour cream and mix well.  Add milk as needed.)

Tater Tot Casserole

1 lb. hamburger
1 can cream of mushroom soup
1/2 cup milk
1 small bag peas and carrots {or any bag of mixed veggies}
3 cups Tator Tots
2 cups cheddar cheese
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Brown hamburger with salt, pepper, and garlic powder.
Drain fat and spread meat in casserole dish.
Layer veggies on meat.
Mix soup and milk together and spoon evenly over veggies.
Spread Tater Tots on top.
Sprinkle with cheese.
Bake at 400 for 20-25 minutes.

New England Clam Chowder

4 slices bacon, fried and crumbled
2- 6.5 oz cans minced clams
4 potatoes, peeled and diced
1 small onion, finely chopped
1/2 cup finely diced celery
2 heaping Tbsp. flour
2 cups milk
1 cup canned milk
1/2 tsp. Worcestershire sauce
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Cook bacon in a large pot until crisp.
Cool and crumble.
Return to pot.
Drain clams, reserving liquid.
Add water to clam juice to make 1 cup liquid.
Add liquid and vegetables to the cooked bacon.
Cover and simmer 20 minutes or until potatoes are tender.
Stir milk slowly into flour.
Add flour mixture and clams to soup.
Cook and stir over medium heat until thickened and bubbly.
Add canned milk and Worcestershire sauce.
Sprinkle with salt and pepper.

Easy Hamburger Casserole

1 1/2-2 lbs. hamburger

Salt and pepper to taste

1 medium onion, thinly sliced

3 large carrots, peeled and thinly sliced

4 large potatoes, peeled and sliced

2 cans cream of mushroom soup

1/4 cup of milk

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Brown hamburger till almost cooked; salt and pepper to taste.

Layer in the bottom of a 9X13 baking dish.

Then layer onion, carrots, and potatoes.

Mix cream of mushroom soup and milk together and pour over the top af potatoes.

Cover with tin foil and bake at 350 for 1 1/2 hours.

{Could be done in crock pot on low for 4-6 hours, or until carrots are tender.}

Chicken Pot Pie

{Crust}
2 cups of flour
1 tsp salt
2/3 cup of shortening
5-7 tbsp ice cold water

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Place one cup of flour in a bowl; next add the teaspoon of salt followed by the second cup of flour then add 5-7 tablespoons of ice water.

Cut in the shortening with a pastry blender until mixture resembles coarse meal.

Gently press mixture into a circle and cover with plastic wrap and refrigerate until ready to use.

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{Filling}
Meat from one small roasted chicken, shredded
1 tbsp butter
8 oz of button mushrooms, sliced
1/2 sweet yellow onion, diced
1 clove of garlic, minced
4-5 red potatoes, diced
2 carrots, sliced
1/2 cup of frozen peas, thawed
4 cups of Chicken Broth
4-5 tbsp corn starch
Sea salt and freshly cracked pepper, to taste
Thyme, to taste

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Add the potatoes and carrots to 3 cups of broth and boil for 10 minutes.

Heat butter in a large skillet over medium heat, add onions and saute for 3 minutes then add sliced mushrooms.

Cook for an additional 4-5 minutes or until softened then add minced garlic, stirring constantly for 60 seconds.

Remove from heat and set aside.

Add the chicken to the skillet along with the carrots, potatoes, broth and peas; bring to a boil.

Mix the cornstarch with the remaining cup of broth and mix thoroughly.

Once the filling is boiling, add the cornstarch mixture along with sea salt, pepper and thyme.

Stir well.

Taste and re-season if needed.

Remove from heat.

Pour filling into a large baking dish that has been coated with cooking spray.
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Preheat the oven to 400 degrees.

Remove the dough from the refrigerator and roll out.

Place dough on top of the filling, pressing to the edge of the dish.

Cut 4-5 slits in top of crust to allow steam to escape.

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Cover the edges of the crust with tin foil to prevent burning.

Bake for 45 minutes or until crust is golden brown.

Let stand for 10 minutes before serving.

Clam Chowder

2 cans clams, drained (discard liquid)
1 med onion, chopped
1 c. celery, diced
1 c. carrots, diced
2 c. potatoes, diced
3/4 c. margarine
3/4 c. flour
½ t. sugar
1 qr. top milk
salt and pepper to taste

Drain clams and pour over vegetables.

Add enough water to cover.

Simmer. Add salt, pepper and sugar.

Melt butter, add flour and blend together.

Cook a couple of minutes.

Add milk and cook til smooth and thick add sauce to vegetables.

Simmer.

Serve.

Pre Trick-Or-Treating Hamburger Soup

Because of all of the junk food that kids eat while trick-or-treating {and after} I like to start the night off with hamburger soup!
It is the perfect meal for Halloween!
The other thing I like to do is dinner in a pumpkin!
I'll post that later...

1 lb. hamburger
3-4 small potatoes, cubed
3 med. carrots, sliced
3-4 celery stalks, diced
1 can corn
1 can green beans or 1/2 bag of peas
2 cans diced tomatoes

1 clove garlic, minced
1 t. Worcestershire sauce

1 pkg onion soup mix

salt and pepper to taste

basil and oregano to taste

Water

Brown meat.

Add tomatoes, seasonings and Worcestershire.

Add all vegetables and enough water to desired thickness.

Simmer in pot till potatoes and carrots are tender.

{At this point, if desired, you can add small shells or macaroni noodles.}

Sheherd's Pie

I like to do this recipe when I have made a roast and mashed potatoes the night before.
It is a really good way to use up those extra mashed potatoes!

1 lb. ground hamburger

salt and pepper to taste

1 can cream of mushroom soup

1 can green beans or one small bag of frozen mixed veggies

2-3 cups mashed potatoes

1 1/2 cups cheddar cheese

Brown hamburger till no longer pink.

Season with salt and pepper.

Add cream of mushroom soup, veggies and water.

Heat and stir together till well mixed.

Spray a 9X9 baking dish with non stick cooking spray.

Pour meat and veggie mixture into bottom of baking dish.

Top with mashed potatoes and cheddar cheese.

Bake in oven at 350 degrees for 25 minutes.

Old Fashioned Beef Stew

2 lbs cube steak
4 potatoes, peeled and chopped into 1-inch cubes
1 (10 ounce) can stewed tomatoes
1 medium chopped onions
2 cloves minced garlic
1 cups peeled, chopped carrots
1 cup whole kernel corn
1 cup peas
3 quarts water
3 teaspoons salt
2 teaspoons black pepper
3 whole bay leaves
4 teaspoons chopped parsley
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon cornstarch
cooking oil (as needed)
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Heat oil on a large skillet.
Add garlic and chopped beef and on all sides.
Add 3 quarts of water.
Add seasoning, potatoes, tomatoes and onion
Simmer for 2 hours, watching carefully to be sure the food doesn't dry out.
Add all other vegetables and simmer 1 more hour.

Add water as needed.
Add cornstarch, a little at a time, until stew is as thick as you want it to be.

**This can also be done in the crock pot.

Brown beef and garlic.

Add to crock pot.

Add all ingredients except the peas and corn.

Cook on high for 4 hours.

Add peas and corn and cook an additional hour.

Add cornstarch at the end, a little at a time, for desired thickness**

Potato Chowder

8 cups diced potatoes

1/3 cup onion, chopped

3-4 tsp chicken bouillon

6 cups water

½ lb bacon, cooked and crumbled

1- 10 ¾ ounce can cream of chicken soup

1- 8 ounce package of cream cheese

Dried parsley or sliced green onions for garnish - optional

Combine potatoes, onion, water, bouillon, bacon and chicken soup in the crock pot.

Cover and cook on low for 8-10 hours or until potatoes are tender.

Add cream cheese to crock pot and blend.

Top with parsley or onions before serving.

Beef Stew

2 pounds Beef, cubed

3 tablespoons Oil

1 cup Mushrooms, sliced

1 Small onion, chopped

2-3 med. potatoes

1 1/2 cups carrots

1 can Tomato soup + 1 1/2 can Water

2 Bay leaf

1/2 teaspoon Salt

1/4 teaspoon Pepper

onion salt to taste

Heat oil in skillet and brown meat on all sides.

Place meat in crock pot and saute mushrooms and onion a few minutes in a skillet, then place over meat in crock pot.

Add cut up potatoes and carrots.

In small bowl, mix up remaining ingredients.

Pour mixture over meat and veggetables and stir together.

Cook for 7-9 hours.

Potato Salad

6-8 boiled potatoes, cubed
5-6 Boiled eggs
1 T. finely chopped onion
2-3 ribs celery, chopped
Sweet Pickles, chopped

Combine all ingredients in a bowl. Add dressing and mix well.

Dressing:
1 C. Miracle Whip (approximately)
1 ½ t. mustard
Sweet Pickle juice (to thin Miracle Whip)
Salt and Pepper to taste