I like soups that are rich, creamy, and full of veggies and carbohydrates (who needs meat?). My husband, on the other hand, only eats soups that are hearty, meaty, and not rich (veggies optional). This recipe is our happy compromise. The fact that it is inexpensive to make, feeds a crowd, and is full of ingredients you probably already have on hand means everyone wins!
Guest post from Michelle of The Willing Cook Do you sometimes gaze at your co-workers deli-prepared lunch, wishing you could just have one bite? Sure it may have been a bit pricey, but all caution is thrown out because it looks so good.
A couple of summers ago, I made an important discovery: my neglected slow cooker. Sure, I knew it was great for cooking all those “winter-y” foods (stews, soups, roasts, etc.), but somehow it always got pushed to the back of my cabinet and forgotten during the long, hot months. The very months that I should be using it to keep my kitchen cool.
I whipped up some Hawaiian Pizza on Sunday, inspired by this recipe. It was a fantastic success — at least according to my family!
My great grandmother passed along a love of barbecue meatballs to our family — and it’s a recipe we’ve made over and over again. We love to serve these with twice baked potatoes, homemade rolls, and tossed salad. And even if you’re not a fan of most freezer meals, I bet this one would work for your family since you freeze it uncooked. No one will likely know that you pulled this out of the freezer to serve for dinner. 🙂
Guest post from Jill of The Prairie Homestead If there is one food worth learning to make from scratch, it’s refried beans. Homemade refried beans are: 1. Healthier –– Canned, store bought beans are usually full of hydrogenated oils and preservatives. 2. Frugal — I can get a 25-lb. bag of pinto beans from Azure Standard for around… Read More