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How can one simply only have one bowl of hamburger soup? They can’t.

It seemed like my mom always had a pot of soup on the stove while I was growing up. Even during the summer months mom could be found preparing soup for the family. One of her most memorable soups was and is hamburger soup! If you haven’t every had hamburger soup you really ought to. It’s very easy to make and quite diet friendly!

You won’t find any wheat, sugar, or dairy in this delectable hamburger soup. If you really want to keep it a carb-friendly option simply cut out the potatoes from the recipe.

Are you ready to make this hamburger soup? If so, click on over to the next page and delight yourself in the recipe and how-to video!

Thank you Tess Cooks 4 U and YouTube for this hamburger soup recipe!

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Quick Tip: This recipe for hamburger soup is very easy to double.

I Wouldn’t Mind Eating This For Two Weeks In A Row!

Being the work-from-home parent in our house, I’ve decided it’s my job to plan the menu and take care of all the dinner preparations.

My husband would be more than happy to take turns, but since I personally hate grocery shopping I’m just letting him do that, instead. To me, that’s a big win!

To be honest with you, ever since I got my first slow cooker, making dinner has been a breeze. I didn’t think meals would turn out as delicious in the crockpot but I was so wrong!

Some of them turn out even better than their stovetop counterparts, and I guess that’s because they get to slowly cook to perfection, for hours.

This recipe from the Slow Cooker/Crockpot YouTube channel is one of my favorites. I had made Salisbury steak a hundred times before, but never in the crockpot.

Once I tried this recipe, there was no going back. I’m so glad I came across their video, you should check it out, too!

I always buy ground beef in bulk, and freeze it in portions so that I can easily thaw as much as I need for the next meal.

That’s also a very inexpensive way to buy meat, not to mention ecological. When you buy in bulk, there’s no extra packaging and that’s always good for the nature!

If you like to make your own bread crumbs out of stale bread, those will work really well for this dish, as well. Just season them as you like, or use different seasonings each time, for new flavors

Ingredients

2 pounds lean ground beef

1 (1 ounce) envelope dry onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup McArthur milk

1/4 cup Gold Medal all-purpose flour

2 tablespoons vegetable oil

2 (10.75 ounce) cans condensed cream of chicken soup

1 (1 ounce) packet dry au jus mix

3/4 cup water

Instructions:

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Check out this awesome how-to video!

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Quick tip: Cream of mushroom soup will work for this, too.

Recipe and image courtesy of YouTube and Slow Cooker/Crockpot. Don’t forget to view all of their great recipes!

No Such Thing As Picky Eaters When You Make This Scrumptious Dinner

Oh my goodness, I have had it up to here with packing lunches and snacks, driving back and forth, vacuuming, dusting and doing laundry.

The last thing I need right now is chopping, boiling and standing by the stove – on top of it all my slow cooker broke down last week and I haven’t had a chance to get a new one yet!

Ok, I think that’s enough venting for one day. Thanks for listening! In return I’m going to give you this awesome, lifesaver of a recipe from Erin over at Making Memories With Your Kids.

I’m telling you, those memories will take a turn for the better for me AND my kids when I can whip up this yummy casserole in a heartbeat, instead of slaving away in the kitchen for hours!

A few simple ingredients, that you most likely already have on hand, is all it takes to make this tasty dinner. And what a meal it is!

My children are crazy about tater tots (aren’t we all?) so anything that has to do with them, is an immediate hit at our house.

You can make a few tweaks here and there; for example add some frozen veggies or use sausage instead of chicken. Here’s what Erin said about this casserole:

It is pure deliciousness!  I make it quite a bit.  It’s that good and it freezes great.  Perfect to divide up into single serve containers and freeze.  (And then perfect for me to take to work for lunch.)

 

That sounds perfect! I think I’m going to whip up two of these casseroles and freeze the other one for a rainy day!

Ingredients

1 can Cream of Chicken Soup

2 cups Daisy sour cream

2 cups grated cheddar cheese

3 boneless, skinless chicken breasts, cooked and shredded

1/4 tsp. McCormick onion powder

1 tsp. salt

1/4 tsp. pepper

2 lb. bag frozen tater tots (not thawed)

Instructions:

Preheat oven to 350 degrees.

Mix all of the ingredients together and put into a 9 x 13 baking dish.

Bake for 1 hour or until hot and bubbly.

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Bet You’ve Never Tried Pork Chops This Way Before!

I love making casseroles with ingredients that you normally wouldn’t make a casserole with.

However, this isn’t your ordinary casserole. In fact, some of you might even say it’s not a casserole at all. I think it’s a casserole but that’s just me. I found this over at Savory Moments and I thought it looked absolutely delightful. So, I just had to give it a go. And I’m so glad I did!

This is the perfect way to make pork chops when you want exceptionally delicious flavor.

It is a very easy one pot meal and you can double the ingredients if you’re making this for more than two people. Sauerkraut is the perfect match for those juicy pork chops – to switch things up a little you could use sausage instead of chops!

I like to serve this casserole with a dollop of sour cream and some homemade dinner rolls. It makes the perfect, comforting meal on a cold fall or winter night!

Be careful when making this, though – the wonderful aromas might bring the neighbors at your door!

I guess this isn’t your typical casserole as you’ll be making this in a skillet instead of a casserole dish, and there’s no cream or cheese involved.

However, I think this skillet casserole is one of the tastiest I’ve ever tried! The prep is easy and the results are pleasy – that’s what makes this one of my favorite meals on the planet.

This recipe serves two but you can add 2 more chops and potatoes to get 4 servings. Or add those chops in hopes of having leftovers – I gotta warn you, though, you probably won’t have any because this is delicious!

Ingredients

1 pat of Land O’ Lakes  butter

sea salt and freshly ground black pepper

2 pork chops, preferably bone-in

1 medium white onion, diced

1 large Granny Smith apple, cored and diced

1/2 teaspoon caraway seeds

2 large Russet potatoes, peeled and sliced into 1/4-in discs

about 1-1/2 cups sauerkraut

3/4 cup chicken broth

Instructions:

In a large cast iron skillet, heat a pat of butter. Season the pork with salt and pepper. Add the pork to the hot pan and lightly brown on both sides. Remove the pork and set aside on a plate.

Add the onion, apple, and caraway seeds to the skillet. Stir well and cook until the onions begin to soften. Place on the plate with the pork.

Preheat the oven to 350 degrees. Layer the potato slices on the bottom of the skillet in concentric circles. Season them with salt and pepper. Top with half on the apple-onion mixture. Then top with the sauerkraut and the remaining apple-onion mixture. Nestle the chops into the kraut and pour in the chicken broth.

Cover tightly with foil and bake until you can pierce the potatoes with a fork and the pork is cooked through, about 45 minutes.

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Quick tip: Serve with a dollop of sour cream or some cranberry jam.

Big thanks to Savory Moments for this delicious recipe!

My Grandma Used To Make These All The Time, Yummy!

I love all kinds of vegetables, but I know quite a few people who are not as fond of them as I am.

I have no idea why – at first I thought maybe they didn’t have that many vegetable dishes when they were growing up. Then again, I’m not sure I did, either. Growing up on a farm we obviously ate them, but vegetable were never emphasized in our diet, in any way.

Even when we had veggies, there was always some kind of meat mixed into the dish.

So I never had vegetable patties at home. The first time I ever tried them was in school and I immediately fell in love!

And you can imagine they weren’t the fresh type of veggie patties one makes at home – no, they were those industrially made, frozen patties and yet, I loved them. So, this recipe right here? This one totally blew my mind.

These veggie patties are outstanding!

As long as you remember to squeeze any excess moisture out of the ones that are moister than others, you can make these with pretty much any grated vegetables.

I love serving these with mashed potatoes – my husband’s favorite is when I fill a pitta bread with lettuce, tomatoes and yogurt dressing, and then add a couple of these patties in there!

Quickly frying them in the pan first will hold them together better, but overall baking in the oven is a healthier choice!

Ingredients

9 to 10 oz potatoes – cooked and mashed

1 garlic clove – mashed

1 small red onion – finely chopped

1 Eggland’s egg

grated cheese (low-fat or regular)

1 medium sized zucchini, grated (squeeze the water out of this)

1 medium sized carrot, grated

a small handful of sunflower seeds

salt & pepper

1 tablespoon Bertolli olive oil

fresh herbs, chopped

1 small green chili – chopped (optional)

Gold Medal flour

Instructions:

Pre-heat oven to 400 F.

Mix potatoes, garlic, onions and egg in a large bowl. Add the remaining ingredients (not the flour). Stir to combine well.

Form into patties and coat very lightly with the flour.

Quickly fry the patties on both sides until they just start to color.

Take out and pat dry. Put the patties on a baking tray and bake in the oven for approx. 15 minutes.

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Quick tip: Add oriental spices and a little bit of tahini sauce!

Are You Getting Takeout More Often Than You’d Like To Admit? These Stupid-Easy Recipes Will Change All That

Have you ever come back from work and just sighed at the thought of cooking dinner for your family? It happens to me all the time. Occasionally things just get a little overwhelming and cooking is the last thing on my check list (or it doesn’t make the check list at all…) I know it’s fine to opt for takeout but if you do that several times a week, it tends to get expensive. And often, a bit unhealthy, too. Enter – these super easy crockpot recipes!

I fell in love with my slow cooker the day I got it, and it has made me feel like a better mom. Seriously, a kitchen appliance that makes you feel good about yourself – how awesome is that!

I used to make mostly meat stews and soups in the slow cooker but it can do so much more. These days I use it to make desserts (cakes, even) and all kinds of exotic dinner recipes. I bet there are several recipes on this list that you didn’t even know you could make in a crock pot!

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Have You Tried All 5 Of These Amazing Pasta Recipes?

We all love quick and easy pasta recipes, especially on those weeknights when it seems you don’t even have the time to make yourself a cup of coffee. I have to admit I’m guilty of making the same ol’ spaghetti and meatballs three times in two weeks… There’s nothing wrong with that, of course, and the kids do love it – but I have to say I was getting a little tired of it, myself!

These five awesome pasta recipes will help you get through the dreaded dinner rut, or the busiest week of your life. Seriously, you could make one of these every night of the week, and you wouldn’t hear your family complain. All of these recipes leave room for variation, so you can tweak them as you go to make them taste totally new, each time you serve them.

It’s impossible for me to choose a favorite among these, but #4 is the one I’ve made most recently. I can tell you we had no leftovers whatsoever, and my daughter was practically licking her plate clean. Which one of these is your favorite?

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