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Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts

Monday, September 17, 2018

Spicy Shrimp & Tortellini Soup

This Soup is Another Family Favorite!

This is a very spicy soup. If you are not a fan of spicy food check out my variations below.

  • 1/4 cup Olive Oil
  • 2 Celery Sticks, Chopped
  • 4 Garlic Cloves, Smashed & Peeled
  • 2 large Shallots, Chopped
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 lb Chorizo (Spicy Pork Sausage)
  • 2 Cups Dry-White Wine (Pinot Grigio)
  • 1 6oz Can Tomato Paste
  • 6 cups Chicken Broth
  • 2 Dry Bay Leaves
  • 1 pack Three Cheese Tortellini (not dry)
  • 1 Pound Peeled & Deveined Shrimp (uncooked)
  • 1 15oz can of Cannellini Beans (White Kidney Beans), Rinsed & Drained
  • 1 Cup Fresh Basil Leaves, 
  • 1 Tbs Chopped Fresh Thyme or 1 tsp dry Thyme
  • Crusty Bread

  1. In a large stock pot heat the oil over medium-high heat. Add the Celery, Garlic, Shallots, Salt, & Pepper. Cook until vegetables are slightly softened, 4-5 mins. 
  2. Add the Chorizo. Break into pieces with a wood sppon and cook until brown, 4-5 mins. 
  3. Add the Wine and scrape the brown bits off the bottom of the pan. 
  4. Stir in Tomato Paste, Chicken Broth, and Bay Leaves. Cover, bring to a simmer, and cook at a Medium-low heat for 5 mins. 
  5. Bring back to a boil, uncover, add the Pasta, Shrimp, Beans, Basil, and Thyme. Cook until the shrimp and pasta are cooked through, 4 mins. Shrimp will turn pink once cooked. 
  6. Remove Bay Leaves and discard. 
  7. Serve with a crusty bread. I love toasted french bread with a little butter and garlic salt. 

  • If you are not a fan of Spicy food try a mild sausage or any other favorite ground meat.
  • Make sure you get the fresh 3 cheese tortellini usually found near the produce in a cooler. 

Thursday, August 16, 2018

Easy Cheesy Meatball Subs

 These are easy to make for a quick lunch or dinner. Perfect when the family has a busy night of activities.


  • Buns (hoagie or large brat)
  • Butter
  • Garlic Salt
  • Shredded Mozzarella Cheese 
  • Parmesan Cheese 
  • Meatballs (frozen or homemade)
  • Marinara Sauce

  1. Preheat the oven to 425℉
  2. Cook Meatballs. When I use the precooked frozen Meatballs, I put them in a frying pan with a little water and cover them.  Heat them up until they are warm all the way through. Remove the cover and brown the outside of the Meatballs. 
  3. Pour the Marinara sauce over the Meatballs and let it simmer until the buns are done. 
  4. Open buns and spread on butter. 
  5. Lay the buns flat of a cookie sheet. Sprinkle with garlic salt and Mozzarella cheese. 
  6. Bake for 4-5 minutes.
  7. When you are ready to assemble the subs, put a bun on a plate, scoop on the Meatballs and Marinara, then sprinkle the top with Mozzarella and Parmesan.  
  8. When I serve this to my kids, I usually cut the meatballs up to make it easier for them to eat. 
  9. Enjoy!

Monday, June 18, 2018

Mini English Muffin Pizza

My kids love when we make these. It is fun for them to be able to help make their meals. 

  • English Muffins
  • Butter
  • Garlic Salt
  • Pizza Sauce
  • Shredded Mozzarella Cheese
  • Pepperoni 

  1. Preheat the oven to 425⁰F.
  2. Line a cookie sheet with foil. 
  3. Cut the English Muffins in half and line them up on the cookie sheet. 
  4. Spread butter on the English Muffins and sprinkle with garlic salt. 
  5. Spread on some pizza sauce, sprinkle with a layer of cheese, and add pepperoni. 
  6. Bake for 10-12 minutes or until the cheese is melted and the English Muffins are crisp on the bottom. 
  7. Serve and enjoy!

Variations: You could use any kind of toppings and make any of your favorite pizzas. Another favorite of mine would be a Chicken Alfredo Pizza.

Pickle Roll ups

Perfect pinwheel snack or hors d'oeuvre for a party. 

Everyone will love them!

  • Flour tortilla
  • Cream Cheese
  • Deli Meat (Ham, Corned Beef, Roast Beef)
  • Pickle Planks

  1. Lay a tortilla on a cutting board. 
  2. Warm the cream cheese slightly to make it easier to spread. Spread a layer on the tortilla and be careful not to rip the tortilla. 
  3. Add a layer of deli meat. I used roast beef, most people like ham the most but the corned beef or roast beef gives it a good flavor. 
  4. Dry the pickle planks on some paper towel. You don't want them dripping wet because it will make the tortilla soggy. 
  5. Roll the tortilla tight along with the pickle planks. 
  6. Slice and place on a platter to serve. Make more until your platter is full because they will all be gone. Enjoy!

Note: Do not make these the night before serving. They are better fresh!

Classic Chicken Dumpling Soup

This classic chicken dumpling soup is a perfect meal for a cold day!


Chicken Soup Base
  • Chicken (Thighs, legs, or whole small chicken)
  • Water
  • 1/2 Sweet Yellow Onion Chopped
  • 2 Garlic Cloves Chopped
  • 1 tsp Salt 
  • 1 tsp Pepper
  • 1 tsp Thyme
  • 1 Carton of Chicken Broth
  • 6 Eggs
  • 2.5 cups Flour
  • 1 tsp Salt
  • 1 tsp Pepper

  1. Rinse chicken and put it in a large stock pot. I used about 8 chicken legs. You can use whatever pieces of chicken you have.  
  2. Add the onion, garlic, salt, pepper, and Thyme to the pot. Add water to the pot until the water is about and inch or two over the top of the chicken. Boil on the stove top until the chicken is cooked through. The meat will start to fall off the bones and there will be no pink in the meat. 
  3. Once the chicken is cooked pull the chicken out of the pot. Clean the meat off the bones and put only the meat back into the pot. 
  4. Add the chicken broth to the pot. Taste the soup base and add more salt and pepper until you have the flavor you want. 
  5. Make the dumplings. Add your eggs to a stand mixer and whip them until the yokes are combined with the whites. Add the salt and pepper. Slowly mix and add the flour. This dough will be sticky but will not form a dough ball. The stiffer the dough the denser the dumplings will be.
  6. Bring the soup base back to a low boil. 
  7. Use one small spoon to scoop a small amount of the dumpling dough (about 1.5 tsp) and another spoon to scrap the dumpling off. The dough will not stick as much if you dip the spoon into the soup each time you make a dumpling. As the dumplings cook they will grow at least 4 times their size. Add the dumplings quickly so they all will get about the same amount of cooking time. 
  8. Cover the pot and let the dumplings cook for 20-25 minutes stirring occasionally. Check the center of the dumplings to see if they are cooked through. They should not be dry in the middle. 
  9. Put some soup in a bowl with a dab of butter and salt and pepper to taste. Serve with a buttered dinner roll. Enjoy!

Note: You could add carrots and celery to the soup base to get some more flavor and vegetables. 

Friday, June 1, 2018

Caramel Apple Grapes

What a yummy little treat!

  • Green Grapes
  • Kraft Caramels Squares
  • Water
  • Salted Peanuts Finely Chopped 
  • Tooth Picks

  1. Wash and dry your grapes. Stick a tooth pick in 15-20 of them.
  2. Chop Peanuts. I start out with about 1/4 cup. 
  3. Put 10 caramels and 2 tsp water in a small microwave safe bowl. Microwave for about 1 minute, stirring every 15 seconds, until melted. 
  4. Dip the grapes in the caramel and then the chopped peanuts. Set on a plate to serve. 
  5. Continue to melt more caramels and chop more peanuts until you have your desired amount of Caramel Apple Grapes!
  6. Serve and enjoy this sweet treat!

Sloppy Joes

So simple and Delicious! 


  • 1 lb Ground Beef
  • 1/2 Sweet Yellow Onion Chopped
  • 3 Garlic Cloves Chopped
  • Salt & Pepper
  • 1/2 cup Water
  • 4 oz can of Tomato Paste
  • 1/4 cup Ketchup
  • 1 Tbs Worcestershire Sauce
  • 2 Tbs Brown Sugar  
  • 1 tsp Yellow Mustard
  • 1 Tbs BBQ Sauce

  1. Add ground beef, onion, and garlic to a skillet pan. Season with salt and pepper to taste. Cook until the ground beef is browned. 
  2. Add the water and scrap the brown bits off the pan. 
  3. Add the rest of the ingredients and more salt and pepper to taste. Mix well and simmer until it is thick. 
  4. Serve on a bun and enjoy!

Monday, May 7, 2018

Ham & Cheese Biscuit Bombs

My kids and husband loved these, and they were so simple to make!

  • Pre-made Biscuit Dough 
  • Deli Ham Slices
  • Cheddar Cheese Block
  • Butter
  • Garlic Powder
  • Dried Parsley 
  1. Preheat oven according to the biscuit dough package.
  2. Put foil on a cookie sheet and spray it with cooking spray. 
  3. Open the biscuit dough and peel them apart. 
  4. Add one slice of ham and one 1/2 inch cube of cheese to the center of each biscuit. 
  5. Fold and roll the biscuits into a ball. Make sure they are completely sealed. 
  6. Place the biscuit balls 2 inches apart on the prepared cookie sheet.
  7. Melt 2 tbs of butter and brush it on top of each biscuit.
  8. Sprinkle each biscuit with garlic powder and parsley.
  9. Bake the biscuit balls according to the package or until golden brown. 
  10. Let them cool a few minutes. Be careful when serving they will be hot inside. Enjoy!

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