JUST SIMPLE SOMETHINGS

Homemade Vegetable Soup

There's nothing better than a piping hot bowl of homemade vegetable soup when it's chilly outside!

This recipe is one that I make often and I use just about every vegetable under the sun...the more the better, right? I don't even measure most of the ingredients...just add as much as you like.

Here's the recipe:

2-pounds ground beef, browned and drained

1/2 head cabbage, chopped

1 onion, chopped

2 large diced potatoes

Add fresh or frozen ingredients:

carrots

green beans

corn

chopped broccoli

chopped cauliflower

Add:

2-14.5oz. cans of diced tomatoes, chopped

1 - 8oz. can tomato sauce

2 teaspoons minced garlic

parsley

celery seed

salt

pepper

and my favorite ingredient for flavor...1 envelope of beef stew seasoning.

Serve with some crusty bread or crackers... yummy!!

Give it a try, your taste buds will thank you.

Here's where I'll be sharing:
What's for Dinner Mosaic Monday Busy Monday Keep it simple Monday Inspire Me Monday Through my Lens Tasty Tuesday Bee Inspired Your whims Wednesday Talk of the Town Wonderful Wednesday Creatively Crafty Full plate Thursday Fiesta Friday Create, Bake, Grow and Gather Home Matters Dare to share Sat Saturday Sparks Natasha Musing Happy Tuesday Wordless Wednesday

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A visit from the Easter Bunny...

This is our first great-grandbaby, Luke. It's his first Easter and that's his Grandma in the Bunny suit!

She keeps him a couple days through the week when they are working. She is off work for two days and she has been visiting the homes of her co-workers and the kids can see her out the windows (social distancing). When it gets dark, she comes back and hides plastic eggs in the yard so that they will be able to have an egg hunt on Easter morning! Today is her birthday and this is how she's spending it!

Apple blossoms

Signs of spring...

Here's where I'll be sharing:
Saturday Sparks Natasha Musing Happy Tuesday Wordless Wednesday
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Stuffed Omelet

With everyone across the nation at home on lockdown, this is a great time to try new recipes. That is as long as you have the ingredients on hand. It's not so easy to just run out to the market on the spur of the moment these days. We have decided to only shop every 10 days and check that list twice.

It's a good time to use up the stock in your pantry.

I've been making breakfast omelets:

Recipe:

Melt a teaspoon of butter in a non-stick pan over medium heat.

Whip two eggs with a teaspoon of water for each omelet. pour in the skillet and spread to cover the bottom. Turn the heat down to medium-low and cover with a lid.

When the egg is cooked, add your filling. We prefer sliced pepperoni and shredded cheddar cheese because we always have it on hand but you could use anything...sausage, ham, shredded beef, or vegetables, any type of cheese...anything works!

After filling, use a large spatula to flip the first side. Hold with the spatula for a few seconds to help the melting cheese hold it in place. Then flip the second side to the center...add the lid for a second or two to heat through..

Plate it up and add some salsa, if desired, to top it off!

So easy but so good!

Here's where I'll be sharing:
What's for Dinner Mosaic Monday Busy Monday Keep it simple Monday Inspire Me Monday Through my Lens Tasty Tuesday Bee Inspired Your whims Wednesday Talk of the Town Wonderful Wednesday Creatively Crafty Full plate Thursday Fiesta Friday Create, Bake, Grow and Gather Home Matters Dare to share Sat Saturday Sparks Natasha Musing Happy Tuesday Wordless Wednesday
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One Pan Oven Roasted Vegetables

ONE PAN OVEN ROASTED VEGETABLES

Quick and easy oven-roasted vegetable recipe, homemade with simple ingredients in one pan or sheet pan in 30 minutes. Great as a side dish or the main dish. You can use any combination of vegetables or seasonings...it's all to your liking.

SERVINGS: 4

INGREDIENTS:

1 cup Zucchini, Sliced into circles

1 cup Squash, Sliced into circles

1/2 cup Carrots, Sliced into circles

1 Potato Large, Cut into small 1 inch pieces

1/2 cup Cauliflower, Cut into small florets

1/2 cup Broccoli, Cut into small florets

1/2 cup Onion, Cut into 2-inch pieces

1/2 cup chopped Peppers Red, green or yellow

2 cloves Garlic finely minced

4-5 tbsp Olive oil

1-2 tbsp Italian seasoning

Salt To taste

Pepper To taste

1/2 tsp Red chili flakes, Optional

1-2 tbsp Parmesan cheese For topping

( Here are the seasonings I used..).

(I had zucchini, green pepper, carrots, and red onion hand so that's what I used. Next time, I'll add yellow squash, red potatoes, cauliflower, and broccoli )

DIRECTIONS:

1. Line a large sheet pan with foil paper. (Dimensions: 18 x13).

2. Place the zucchini, squash, carrots, potatoes, cauliflower, broccoli, onion, peppers, garlic on the sheet pan.

3. Drizzle olive oil all over the vegetables.

4. Sprinkle Italian seasoning, salt, pepper, red chili flakes over the veggies.

5. Toss everything together until vegetables are evenly coated.

6. Bake at 400 degrees for 20-25 minutes, making sure to toss the vegetables halfway through for even cooking.

7. Remove from oven and sprinkle parmesan cheese.
8. Serve immediately.

Enjoy!

Sedona Arizona Memory

Last October, I went to Arizona to visit a dear friend that was terminally ill. Her last wish was to take a trip up to Sedona for the day. Her son was happy to take us and it was a wonderful day.