What’s On Your Menu?

 

 

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Cauliflower & Sweet Potato Soup w/ scallions and bacon

Majority of the time, Sunday’s are dedicated to food shopping, meal prepping and getting ready for the week. Yesterday was no exception.

What usually happens is, I go through the store circulars, store coupons and manufacturer coupons and plan our meals based on the deals of the week. I’m on a budget! “Look babe! Turkey is 99 cents per pound. Are you good with turkey this week?” “Yea, anything is good,” says my husband.

Yesterday was not one of those days…

$178.00 later: 2 lbs ground turkey, chicken breast, fresh salmon, shrimp, fruits, cauliflower, sweet potato, mozzarella cheese, eggs, almonds, strawberries, apples etc…. And my small list became this ginormous list and I was overwhelmed by the cost but the food was already scanned and bagged and the next thing I know, I am home prepping 1,000 things I had not planned on.

I stumbled upon Peas & Crayons Slow Cooker Sweet Potato & Cauliflower Soup recipe and had to give it a try. If any parents are reading this and have trouble getting your kids to eat their veggies, this is a good one. The sweet potato overpowers the cauliflower taste.

This recipe also gave me an excuse to purchase an immersion blender  and I am in love. It is way better than a handheld mixer that you use for baking… I dread using those things because most of the food ends up on the walls.

Yields: 16 cups (8oz) and freezes well!

Ingredients:

  • 2 pounds Sweet Potato (Approx 2 large potatoes)- peeled and cubed
  • 2 pounds fresh head of cauliflower- roughly chopped
  • Original recipe calls for 1 quart veggie broth, I used chicken broth for extra flavor
  • 1 large onion-diced
  • 5 cloves garlic peeled. I minced my garlic
  • 4 stalks scallion- chopped
  • 1 tsp dried thyme- I did not have this so I used oregano
  • 1 tsp paprika
  • 1 tsp red pepper flakes (more if you really like a kick)
  • 1/4 tsp salt or to taste- My hubby said it was enough salt. I had to add more to my soup
  • 2 cups milk
  • 2oz. cream cheese

Directions:

  • Put everything into your crock pot except for milk and cream cheese. Set on high for 4-5 hours or until veggies are fork tender (took mine 4 hours)
  • Once tender, turn slow cooker off, add milk and cream cheese and blend using an immersion blender.
  • I topped our soups off with crumbled bacon, scallions and shredded cheese.

Stay tuned for a Caprese meatball recipe. So good!

XOXO,

Rachel

 

 

Crock pot comfort soup

I love stews, soups, and meat and potatoes… Guess that’s the Russian in me, huh?

It’s almost October and while the days are still warm the nights are getting cooler. I love fall weather, fall outfits, decorations, tea and coffee… Call me a Basic Bitch but I don’t care!

The crock pot gets used here and there throughout the warmer months but it really takes real estate on the kitchen table during the colder months. I am a huge fan of soup. I could eat it breakfast, lunch and dinner. It’s filling, easy to make, low cal/low carb and comforting. I made a huge batch Sunday night and having it for lunch every day this week.

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I got a little over zealous with the black pepper yesterday

1.5cup per serving

Ingredients:

  • 2 large onions-diced
  • 2 large celery stalks-diced
  • 2 large carrots-diced *In our house, the more carrots the better. Especially because our dog loves boiled carrots. Most of the time, I empty a small bag of baby carrots in the soup and scoop a bunch out for Mr.Marty Party Pants
  • 4 slices cooked bacon diced (do not get rid of bacon drippings)…If you prefer sausage, I bet some crumbled sausage would be good
  • 1 TSP Salt and pepper (or more to taste)
  • Italian seasoning to taste
  • 4 cups chicken broth (I used College Inn)
  • 1 LB boneless skinless chicken thighs cut into itty bitty pieces
  • 2 Cups fresh spinach
  • *Red pepper flakes (optional)

Directions:

  • Cook bacon
  • While bacon is cooking, chop up onions, carrots and celery
  • Chop up chicken and season with salt, pepper, and Italian seasoning
  • Remove bacon from pan and cook chicken in drippings (add oil or butter if needed) until chicken is browned
  • Remove chicken and saute veggies for about 5-10 min then add one cup of the chicken broth and cook for another 5 minutes, scraping the pan to loosen browned bits
  • Add chicken, veggies, bacon and remaining broth to crock pot and cook on high for 3 hours
  • After 3 hours, add spinach and stir till wilted

The end!

XOXO,

Rachel