Peanut Butter Vegetable Soup

                                     Souper Sunday
Today I am featuring my dear friend, Annelise, she is an amazing Mommy to 2 adorable boys. She shared this recipe with me and I had to call and ask her if I read it right? Peanut butter in soup? I didn’t know… But, she confirmed it and I gave it a try! Wonderful! 
Below you will find 2 recipes, hers and mine. Not that I thought it need to be changed I just used what I had on hand and she says any veggie will work . This is that kind of soup that your grandma made, you know it’s always a bit different. Great way to clean out the fridge and it also freezes well!!
Peanut Butter – Vegetable Chicken Soup
8 c Chicken Broth (if broth is salty, use only 4 cups broth, the rest water)
2 c Diced cooked chicken
1 c peeled and diced potatoes (sweet potato’s are awesome in this soup too!)
1 c diced carrots
1 c diced zuccini
1 c broccoli or cauliflower florets
1 c diced tomatoes (I use one can of diced tomatoes from the store)
1/2 c chopped celery
1/2 c chopped onion
1/2 c chopped green pepper (I use red)
2 cloves garlic, minced (2 tsp)
1 c peanut butter (add more to taste – I use simply jiff)
1 Tbs minced fresh parsley or 1 tsp dried
S&P to taste
If you like a little kick add Cayenne pepper 🙂
In a large pot combine broth, chicken, carrots and potato – bring to a boil and cook for about 10 min or so.Add zuk, broc/cauli, toatoes, celery, onion, green pepper, and garlic – simmer for 8 min or so.Add peanut butter (make sure to taste and add more if needed), S&P and stirring until pb is melted and fully blended. Simmer for 4 more min.You can cook longer, but the main thing is to make sure potatoes and veggies are cooked to your liking. Enjoy :)!
My version:
4 cups each chicken stock & chicken broth
1 sweet potato, cubed
1 baking potato, cubed
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
1 28oz can whole tomatoes with juice, broken up with a fork (I like the texture)
1 cup peanut butter
2 cups leftover stew beef
1 cup baby lima beans
1 cup green beans
1 cup corn
several dashes Worcestershire sauce
S & P to taste
dash of red pepper (goes great with the peanut butter!)
In large pot combine broth, potatoes, carrots, celery & onion cook for 10-15 mins add tomatoes, peanut butter & beef cook for another 10 mins or so then add remaining ingredients. I let mine simmer on low for the entire afternoon! YUMMY!!

Chocolate Espresso Red Wine Meatballs {Crock-pot}

FEATURED CHEF TUESDAY

My dear friend Jen is such a great cook. She comes up with some fun combinations that are sure to please! This one is a keeper!
frozen or fresh meat balls (I use the HT fresh Turkey Meatballs)
Good Food brand espresso red wine steak sauce 
1/2 bottle red wine
8 oz of chicken or beef stock
4 to 8 oz sour cream
1/2 bar dark chocolate, good quality
cook all day. when you come home pull some of the sauce out and put into a pot. add chocolate, stir to melt, add a little corn starch or flour, then add sour cream. (however creamy you like it.)   Serve with rice or egg noodles. good luck girls.

ENJOY ALL THESE GREAT LINKS!

crockpowednesday_thumb1 tmtt3 TastyTuesday200pix Tues at the Table

DON’T FORGET TO ENTER MY GIVEAWAY FOR THE RACHAEL RAY 4-PIECE BAKEWARE!

me

Meal Planning

mpm-1

Well, Mommy is sticking to her diet even though it has been the uckiest weekend EVER! Not only has it rained on & off all weekend long but, Jack got a stomach bug on Thursday a case of what Hubs refers to as the Texas Jack-knives. Then  Hubs came down with the same thing on Saturday and dang if Jack didn’t get sick again last night!

CALGON….. TAKE ME AWAY!!!

I can’t figure out if I am getting the BUG or just nauseous from cleaning it all up!

Did I completely just kill YOUR appetite? Because I sure don’t have one. I apologize.

This week I am again trying to cook from the freezer since my DIET requires me to not really eat I am trying to make it easier on myself by not cooking. ALL of these recipes freeze wonderfully which is such a bonus. It is WAY cheaper to make 2 of 1 thing then 2 different things. Therefore, I typically make enough of most meals to feed us twice! Saves Time & Money!!

Here’s what I’ve got COOKING this week:

Monday~ Mrs. B Shaker Chicken Noodle Soup

Tuesday~ Swedish Meatballs  (meatballs are frozen sauce is so quick & easy!!)

Wednesday~ Fiesta Chili

Thursday~ G’s Fav Lasagna

Friday~ Pizza Night

What do you have cooking this week?

Want to share a Recipe?

I’d LOVE to feature different readers each week as MY FEATURED CHEF TUESDAY!!

Leave me a comment and you can be next!

me

Featured Chef Tuesday

chef brad Chef Brad has been in the culinary world for 23 years. He is currently working in China. Currently he is doing consulting work for different restaurants who need are looking to  improve their menus, and advice on menu planning.

Hawaiian Roast Pork Loin with

Tropical Pineapple Salsa

RUB
1  tablespoon salt
11⁄2  teaspoons five-spice powder
1⁄2  teaspoon dry mustard
1⁄4  teaspoon freshly ground pepper (black or white)
2  tablespoons molasses

PORK
1  (4- to 5-lb.) boneless pork loin
1  tablespoon Dijon mustard

SALSA
3  cups small diced fresh pineapple (1 lb.)
2  or 3 jalapeño chiles, seeded, finely chopped
1  red bell pepper, finely chopped
1⁄2  cup finely chopped red onion
1⁄3  cup chopped fresh cilantro
1⁄4  cup lime juice
1⁄2 teaspoon salt

1. In small bowl, combine all rub ingredients; mix well. Paint pork Loin with Dijon mustard, just a light brushing. Rub dry rub over painted pork loin. Cover; refrigerate 30 minutes or overnight.

2. Heat oven to 425°F. Place rack in shallow roasting pan. Place pork on rack; add ½ inch water to pan. Bake, uncovered, 30 minutes or until browned.

3. Reduce oven temperature to 250°F.; bake roast an additional 2 to 2 ½ hours or until internal temperature reaches 150ºF., checking to make sure there is always some water in bottom of pan.

4. Meanwhile, in large bowl, combine all salsa ingredients; mix well. Cover and refrigerate.

5. Place roast on carving board. Cover loosely with foil; let stand 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot or at room temperature with salsa.

Thanks so much to Chef Brad for an awesome recipe!!  I look forward to seeing more!!

Lackey’s Ragu

This is a recipe that was shared with me years ago by a friend who is a mom to twin boys and is a great cook. I have shared this with many of my friends all who have raved. It’s sort of a soup, a stew & a pasta. It is just yummy! Perfect for a cool fall day!
Please note: I have adapted this for my CROCKPOT~ See notes in RED!
2 Tb olive oil
1 lg onion, diced
4 cloves garlic, minced
1 lb ground turkey
3-4 Italian sausage, casings removed (I use 2 hot, 2 sweet)
2~ 14 1/2 oz cans tomatoes in juice with Italian spices
2~ 14 oz cans chicken broth
1 can Cannelli/white beans, drained
2 tsp oregano
2 tsp basil
1/4 tsp crushed red pepper
1/2 c small elbow macaroni
1~ 6 oz bag FRESH baby spinach
1/3 c grated Romano cheese

Heat oil, add onions & garlic. Saute 6 mins add ground turkey & sausage crumbles. Brown. (Put in warm crockpot and) Add tomatoes w/ juice, broth, spices, (I waited to add beans until 2 hrs prior to eating) beans and simmer at least 20 min. Add pasta cook 12-14 mins. (if using crockpot pasta may need a little longer) Add spinach & cook apx 3 mins (just before serving) Season with salt & pepper and serve with fresh grated cheese. (again, if using slow cooker… cook on low all day and add spinach apx 10mins before serving.) Yummy!!

For more great recipes visit my friends at Blessed with Grace and Dining with Debbie.

Michelle’s Pumpkin Chili

UPDATE: I made this for Halloween and it was great! I did make a few changes and am noting them below.

It is Halloween week and it’s all about the PUMPKIN!! For Featured Chef Tuesday I am so excited to share my friend Michelle’s Pumpkin Chili Recipe. It may inspire you to whip it up for Halloween!! I think it sounds so yummy!! Thanks so much to Michelle for sharing!!
1 T. canola oil
1 onion, peeled & diced
1 clove garlic, diced
1 1/2 lb. lean ground beef or turkey (I used turkey)
2 15 oz cans cannellini beans (I used 1 can cannellini & 1 can black)
16 oz. chopped tomatoes (I used 28oz can tomatoes, would use 2 next time!)
1 c. canned pumpkin (NOT pumpkin pie filling!!)
4 oz. chopped green chilies (I used a 7oz can, love the flavor)
1 T. cumin
1 T. chili powder (will use a tish more)
1 t. sugar
1 t. salt
1/2 t. cinnamon
1/2 t. unsweetened cocoa (will do 1 tsp next time)
(I will also add 1 can of chicken broth nest time)
Saute garlic & onion in oil. Add meat and brown. Add remaining ingredients, cover & simmer for approx. an hour- stirring occasionally. Enjoy!!

Check out Blessed with Grace for more Tempting your Tummy Tuesday Recipes

It’s Monday morning and I am wearing my thinking cap and scanning the freezer and pantry for meal ideas this week. I feel like I am getting sick as thinking of food this morning is making me fell worse. UCK!! Please say prayers that I am NOT getting the bug as I can’t, I have way to much to do!! If you are looking for more Menu Planning ideas check out Org Junkie!!

Wed~ Hotdogs & Tater Tots (Boys alone!)
Thurs~ Broccoli & Cheese Soup & sammies ~ Thanks Debbie!!
Fri~ Pizza
Sat/HALLOWEEN~ Pumpkin Chili (featured chef tues recipe)

Featured Chef Tuesday~ Dawn’s Stuffed Shells

It’s that time again, Featured Chef Tuesday and my good friend Dawn shared:

Here is a family favorite of ours…it is a great meal to serve to guests because it goes a long way and I like to serve with a nice salad and maybe homemade garlic bread. It is not a low fat meal but it is well worth the calories!! Who doesn’t love cheese?

INGREDIENTS:
1 Box of Jumbo Shells
1 lb of Ground Turkey or Ground Beef
2 tsp Minced Garlic (I use the jar)
1 Small can Spinach or small frozen bag
1 Egg
1 Lrg container of Cottage Cheese**
2 Cups Mozzarella Cheese
1/2 Cup Parmesan Cheese ( I use grated)
Salt & Pepper to taste

OR you could try
1 Small container of Cottage Cheese**
1 Small container of Ricotta Cheese**

Boil Jumbo Shells per directions on box. Brown ground turkey/beef and add 1 tsp of the minced garlic, drain and add spaghetti sauce. Set aside. Mix the remainder of the ingredients in a large bowl and then stuff that mixture into the individual shells (sounds like a lot of work but it goes fast). Pour sauce on the bottom of a 9 x 13 baking dish and add stuffed shells on top. They will be very close together to help keep their shape. Pour remainder of sauce on top and cover with foil in a 350 degree oven for 30 minutes and then take off the foil for about another 20- 30 minutes. It may look soupy while it is in the oven but it sets up nicely after you take it out…just make sure the cheese mixture is melted before you take out.

This recipe can go many different ways…stuff with veggies & cheese or don’t use meat or whatever else you like for your favorite sauce! I hope your family loves it like we do!

Enjoy!
Thank you Kat for letting me be a featured chef~!!