Category Archives for "Soup"
Check out delicious Soup Recipes
Check out delicious Soup Recipes
If you have a garden or belong to a CSA, I am sure you have an over abundance of squash at this point! You can prepare squash for the freezer. I wrote a guest post on Mama Bzz this week about freezing vegetables. My favorite way to freeze zucchini is shredded for future zucchini bread. Cream of Zucchini is new recipe to me and I will give it a try!
Summer squash and zucchini squash are here. Both of these classic summer veggies are abundant this time of year and are quite inexpensive. Problem is…it is difficult to preserve them by freezing or canning since they tend to get soggy and lose that fresh-from-the-garden flavor once preserved. So, a friend shared with me a cream of zucchini recipe that I just love. It freezes beautifully, it uses 2 lbs of zucchini, doubles or triples easily, and it is tasty. Don’t skip the bleu cheese; it adds such a wonderful flavor to this soup. Try it even if you think you don’t like bleu cheese. To freeze, cool completely. Pour 4 cups of soup into a quart-size freezer bag. Seal and store flat in freezer. Give this recipe a try when you have plenty zucchini, freeze a batch, and you’ll be enjoying the fresh summer flavor all year long.
Disclosure:My family happily ate their fill of Idahoan® Premium Steakhouse® Potato Soups as part of the #IdahoanSteakhouseSoups and Mom It Forward Blogger Network Campaign. All opinions and full bellies are our own.
Do you have an item that you never eat at home but always order when dining out if it is available on the menu? Something delicious that you love but just don’t want to put forth the effort to make it at home? Maybe it is something that can only be done right by your favorite restaurant. For me that item is steakhouse potato soup. I absolutely love thick hearty chunky potato soup but I can’t quite seem to make it as good as my favorite restaurants and certainly can’t get it on the table quickly. Until now.
Today on Tips Tuesday, I’m sharing with you one of my favorite save money groceries tip, it is by making Soups that Freeze Well. You may be wondering how we can save money with this tip, it’s simple by freezing multiple batches of soup, you save on ingredients, time and effort. All you have to do is cook a large amount and freeze it in small portions so when you need it all you have to do is take one, reheat and voila you have a tasty meal to enjoy.Continue reading
This is Alea’s book We have been doing a thirty day no spend challenge and on of the main factors in my spending has always been food. It was my spending on food that was the inspiration for my site. It wasn’t that long ago that I started my site in 2009. It was a direct result of my desire to pay for our children’s prepaid college funds. We had one income and I was going to stay at home with the kids. The only money I had control of was my husband’s salary which had taken a hit with the acquisition of a new job. I gave up my job making $40,000 and my husband took a job making $25,000 less and we had a new mouth to feed. I knew one thing and I was committed to one thing beyond the normal things that children need and that was higher education. I believed and I still believe that education is power and I was going to provide each one of our children with that power. I didn’t want them to worry about loans or if they could go to college or not and that meant I needed to find the money in our budget to make sure that higher education was a priority. That meant taking a serious look at our spending. We looked and determined after our mortgage that food was our greatest expense. Then question then becomes how do you fix that? The answer is meal preperation. If you can figure out ways to make your food work for you not you work for your food you will be winning. I knew people who were winning in this area and luckily one of them, Alea created a cookbook. The Prep-Ahead Meals From Scratch: Quick & Easy Batch Cooking Techniques and Recipes That Save You Time and Money.
This is one of the recipes in her cook book that I made.
Disclosure: I received compensation and free products from Beyond Meat to do this review but all opinions expressed here are 100% mine.
Last week, I accepted the Beyond Meat Future of Protein Challenge of secretly substituting a Beyond Meat product in one of our family favorite meal, you can check out the result of my challenge here and also find out more about their products. This week, I decided to make another delicious recipe using Beyond Meat product, I chose Lightly Seasoned Beyond Meat Chicken-Free Strips for my Vegetable Chicken Orzo Soup Recipe. The result is an absolutely delicious dish!
Fall is such a busy time for our family. With horseback riding, flag football, and homework, every afternoon and evening is filled with somewhere to be or something to do. For a hectic fall schedule, leftover makeovers are a must. With a little planning, I am able to feed my family healthy, home-cooked meals every night.
First, I noted the nights we would be eating early in order to get to practice on time. On those nights (Wednesday & Thursday), I needed extra-quick meals. So, those nights had to be leftover makeover nights. With that in mind, here’s what the menu looked like:
Cooking a little extra of the main dish at the beginning of the week provided me with the leftovers I needed to throw together quick meals in the middle of the week when we are the busiest. The leftover roast beef, green beans, and butter beans became veggie beef soup. The leftover pork chops became pork fried rice.
Give this method a try the next time you know you have a harried week coming up. Sit down for a couple minutes and plan out your meals. It will save you time and frustration on the nights that you really don’t have time to think about “What’s for supper?”
Combine first 8 ingredients in Dutch oven and bring to a boil. Cover and simmer 20-30 minutes. Add sugar and pepper to taste. Simmer 5 minutes more. Serve with apple slices and crostini*.
Crostini…for a fun “topper” to this or other soups, thinly slice a stale French baguette. Spread in an even layer onto a baking sheet. Drizzle with olive oil and sprinkle with garlic salt. Toast in a 350 degree oven 8-10 minutes or until browned.
Read our tips on How to Soup Swap
Also try our other soup recipes: