Bang For Your Buck Series ~*Veggie Lentil Bean Soup*~

Bang For Your Buck Series!

Illness brought me to a financial hardship that I had never faced before.  Having no income at this time, I have learned so many things but will stick to how I've learned to cook to make food stretch as much and as long as I can.  I've been blessed with friends donating food to me, which is a total blessing and every other week, I go to Food Share, which entails standing in line for different food items.  Since this is a tough time for everyone, I thought this may help others also.

~*Veggie Lentil Bean Soup*~

You can make this stretch by freezing much of it and/or you can place the veggies/beans over rice.

Meal #1

• 1  32 oz Beef Broth
• 1  14 oz Can of Beef Broth
• 4   Cans of Water
• 1  Tsp Basil
• 1  Tsp Oregano
• 3 Cloves of Garlic
• 3 Cups of Fresh Green Beans
• Brussel Sprouts - I used about 6 - huge that I rec'd from Food Share
• 3 Diced Plum Tomatoes
• 1 Cup of Lentil Beans, rinsed and drained
• 1 14 oz Can of Garbanzo Beans, rinsed and drained
• 1 14 oz Can of  Red Kidney Beans, rinsed and drained

Place brussel sprouts in a pot and boil until tender.

In a large pot place all ingredients and bring to a boil, stir frequently then reduce heat to simmer.  After brussel sprouts are tender, place in the pot with the other ingredients, then bring to a boil, then reduce heat to a simmer.  Simmer for 2 hours.

Meal #2

I didn't make it yet so no pics.  But thought that taking some veggies/beans and placing them over rice would make a tasty second meal!! I am going to try this!


Side Dishes

Take the extra Brussels Sprouts and refrigerate for another meal as a side dish ;)

I took the extra Green Beans and sauteed them in Olive Oil and Sliced Garlic.  I used for a snack and also adding to my Homemade Chinese Dinner which will be my next blog ;)

Enjoy!

Roasted Pepper Zucchini Soup

  Very low cal and low carb and very yummy!

Ingredients

• 2 Small Jars of Roasted Peppers
• 3 Tbs Olive Oil
• 1 to 1 1/4 pounds small zucchini, very thinly sliced into discs
• 1 medium red onion, peeled and thinly sliced into rings
• 5 to 6 baby Yukon gold potatoes, very thinly sliced into discs (like potato chips)
• 4 cloves garlic, thinly sliced
• Salt and freshly ground black pepper
• 2 Tbs finely chopped thyme
• 2 Tbs finely chopped basil
• 2 Tbs finely chopped oregano
•  1 (28-ounce) can fire-roasted crushed tomatoes, stewed tomatoes or chunky-style crushed tomatoes
• 2 to 3 cups chicken or vegetable stock

Directions

Heat 3 tablespoons extra-virgin olive oil in a your pot. When the oil ripples, add the zucchini,onions, potatoes, garlic, and herbs and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.  Not a slow cooking soup because you don't want the zucchini to become mushy :O

ENJOY!!

.

Chicken Soup...I Love Fall/Winter Comfort Foods

~Chicken Soup~

Another one of my favorite winter dishes

• 3lb Roasting Chicken
• 3 Large Carrots
• 4 Red Potatoes
• 1 Large Onion
• 1 Leek
• 1 Turnip
• Sprague of Fresh Parsley
• Teaspoon of Fresh Basil
• Teaspoon of Fresh Oregano
• Water
• Salt and Pepper to taste

I cheat and buy this. My grandmother used to call it "soup starter" It comes with the ingredients that you need for your soup minus the basil, oregano, salt and pepper.

Place chicken in a large sauce pan, fill with water. Boil chicken until it falls off the bone (approximately 45 minutes to an hour). Cut up vegetables, potatoes, onions leak, turnip.

When the chicken is tender remove from pan and de-bone then place back into the water. Add above ingredients. Cook for 6-8 hours on low heat. Ready to serve!

Enjoy!

~*Beef Stew*~

~*Beef Stew*~

• 1 - 2 lbs of Stew Beef
• Garlic Powder
• 1 48 oz Can of College Inn Beef Broth
• 1 14 oz Can of College Inn Beef Broth
• 1 Can of Campbell's French Onion Soup
• 1 Can of Carrots
• 2 Cans of Green Beans (any style you prefer)
• 1/4 Cup of Peas
• 1/4 Cup of Corn
• 4 Cans of Small Potatoes
• 1 Packet of McCormick's Beef Stew Flavor Packet
• 3 Table Spoons of Flour
• 1/2 Cup of Water
• Loaf of Bread - We have a great bread made out of Connecticut that is absolutely delicious. So I provided the link. The one that I used today is the Olive Oil mix.

In a frying pan brown stew beef and a couple of sprinkles of garlic powder.

Add broth, french onion soup, vegetables and potatoes into large pot. Add browned stew beef with pan drippings to stew. Bring to a full boil then add the beef stew flavor packet.

Making the Rue

Place water into small frying pan, bring to a boil, add 3 tablespoons of broth from pot to boiling water. Add flour and stir vigorously until the mixture is smooth. Add to beef stew and stir. Simmer stew for 6-8 hours. Ready to serve.

Link to the Chabaso Bread Site.....
http://www.chabaso.com/

Enjoy!

Starting Sunday Football Right!!

My Arse Burning Chili

Well football season is here. In my house it means no going out on Sundays, staying in my pjs all day and cooking. I always make Chili for opening day and for the Superbowl. Love it spice and hot! So if you are a lover of HOT chili, this recipe is for you. If not, you can always cut back on the hot ingredients.

• 1 Pound of hamburger
• 1 Can of Red Kidney Beans
• 4 Cans of Whole Tomatoes
• 8 Whole Jalepeno peppers
• 2 Habenero Peppers
• Shredded Cheddar Cheese
• Fresh Bread

In a large skillet brown hamburger. Slice jalepenos cutting them into "circles". Leave the seeds in this is what makes the heat of the pepper. I also leave a couple whole in the chili.

Place tomatoes into a pot - I use a crock pot b/c I cook it for 8-10 hours. Add jalepenos, habeneros - leaving them whole. Add browned hamburger with the oil into the pot.

Cook on low for 8-10 hours.

Serve with shredded chedder cheese and a bread of your choice. We are really enjoying this jalepeno bread that I found!

Enjoy!

Finished Product....

GO GIANTS!