Wednesday, September 29, 2021

Homemade Vegetable Beef with Barley Soup

    I have always loved vegetable beef soup but the prices of soups (and all groceries) have skyrocketed the past year so I wanted to come up with a recipe that I could make from home that was even better (and better for you) than the kinds you buy from the store.  This recipe was the answer.  It is packed with flavor and my whole family loves it. 

 


4 c. beef broth

3 c. water

½ c. chopped onions or 2 T. dehydrated onions

½ c. barley

½ c. diced carrots

1 lb. ground beef

16 oz. bag of mixed vegetables

14 oz. diced tomatoes (do not drain)

8 oz. can tomato sauce

1 can (14-15 oz.) diced potatoes

2 beef bouillon cubes

1 tsp. Italianseasoning

½ tsp. minced garlic

½ tsp. basil

¼ tsp. celery salt

½ tsp. pepper

 

            In a large soup pot, brown the ground beef, along with the onions and garlic.   Once the meat is browned, drain off most of the fat.  I always keep a bit of the grease (fat) because it adds flavor to the soup.  Add in the rest of the ingredients, stir, cover and allow the soup to come to a boil.  Now, reduce the heat and allow the soup to simmer for 45 minutes to an hour, stirring occasionally.   Serve and enjoy.

 


            If the soup is too thick, you can add in a bit more water or tomato sauce. I like to serve this soup with some homemade cornbread or crusty homemade white bread.

             Serves 6 and each serving has about 25 grams of carbs. 

             If you love soups, check out some of my other soup recipes such as: Homemade Potato Soup, my no-soak 15 bean soup or my homemade tomato soup.

 

Follow us on Pinterest
Follow us on Twitter
Follow our Youtube Channel
Follow us on Instagram

 

Tuesday, September 28, 2021

Easy Chicken Flautas Recipe

    Our family loves all kinds of Mexican style foods.  Some of our favorites are tostados, enchiladas and these flautas.  We make ours with seasoned chicken and cheese and they are so delicious.  We like them as a meal served with some Spanish rice or yellow rice, along with some refried beans or serve them on their own for a wonderful snack. 

 



 

12 corn tortillas

2 c. shredded chicken (I used white meat)

2 c. shredded cheese (I use Mexican blend or Colby jack cheese)

2 tsp. chili powder

½ tsp. garlic powder

½ tsp. oregano

½ tsp. salt

¼ tsp. pepper

 

            Preheat your oven to 475 degrees.  Lightly oil a baking sheet or spray it with nonstick cooking spray and set aside.  In a large bowl, mix together the chicken, spices and cheese.  Heat up a small skillet and add enough oil to the skillet so there is about ½” of oil in it.  Once the oil is hot, fry the tortillas until they are softened and hot.   Remove the tortillas and place them in the baking sheet.  Divide the chicken mixture evenly among the tortillas and roll each one up tightly and secure them with a toothpick so they stay rolled up.

       Bake for 7-8 minutes and then turn each one and then cook for 8-10 minutes until they are nice and crisp. 

            

 

            These freeze really well so if you want to freeze them, take unbaked flautas and freeze in a freezer bag until ready to bake.    Each flauta has about 35 grams of carbs.

 

Follow us on Pinterest
Follow us on Twitter
Follow our Youtube Channel
Follow us on Instagram

 

Wednesday, September 22, 2021

Broccoli and Cheese Risotto Recipe

    This broccoli and cheese risotto is super creamy and is such a great comfort food. Many people are scared to cook risotto because they think it is hard to make but this is a really easy recipe and the risotto turns out wonderful each time.  It takes a bit of time to make but it is so worth it.  Give my recipe a try and you will be glad you did!



4 c. chicken broth

2 c. Arborio rice

2 c. shredded cheddar cheese

2-3 c. broccoli florets (or 2 medium heads of broccoli)

3 T. butter

1 T. dehydrated chopped onions 

1 tsp. salt

1/2 tsp. pepper


    In a small pot, bring 6 cups of water to a boil.  Once the water boils, add in the broccoli and allow it to boil until the broccoli softens, which should take just 3-4 minutes.  Strain the broccoli from the water.  Set aside.

    In a medium sized pot, pour in the chicken broth.  Heat the broth up on medium until it is nice and hot. Slowly pour in the Arborio rice and stir gently.   Allow the rice to cook over a low heat until the liquid is mostly absorbed.  Stir in the broccoli, butter, onion, salt and pepper.  Remove from heat and add in the cheese.  Stir well and once the cheese is completely melted, serve. 

    This broccoli and cheese risotto goes perfect with homemade bread, a porterhouse steak or serve it along with pork loin




Follow us on Pinterest
Follow us on Twitter
Follow our Youtube Channel
Follow us on Instagram

Simple Baked Butternut Squash

            Butternut squash is so good.   I love it and my husband who usually does not like any type of squash will eat this.   It taste...