Christa Wagner

Attention busy moms who want her kids to eat a healthy dinner, but don’t have a lot of time to prepare.  I cook nearly every day so I like to share with you recipes that are tried and true and winners in my home.   Most of the food I make is simple and easy and can be made in 30 minutes and only uses a few ingredients you probably have in your kitchen.  I use my Meal Planning Made Easy System to plan the meal and make sure I have all my ingredients. 

Today’s recipe is Turkey and Roasted Red Pepper Meat Loaf.   I originally found this recipe in Real Simple and I was surprised.  As much as I love the magazine, I usually find their recipes a little bland and they leave a little to be desired.  But this one made the cut and I wanted to share it with you.

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Now, no we are not professional cooks or chefs, but I do love to cook and I especially love making soups.  They save time and money; you can cook a meal for a week and use up all the ingredients in your pantry.  Here is a homemade favorite:  Minestrone Soup.

Ingredients and Directions:

1 onion
1/2 cup parsley
1/2 cup spinach
2 Tbsp. olive oil
2 garlic cloves minced
1 Tsp. oregano
1 bay leaf

Combine is sauce pan and sauté until tender.

Add:
1 cup garbanzo beans
1 cup kidney beans
1 ½ qt. vegetable stock or water
2 celery stocks sliced
1 carrot sliced
1 16 oz. can crushed tomatoes
12 oz. tomato juice
1 cup pearled barley or pasta shells (added last 15 minutes)

Simmer covered for one hour.   Stir in 4 Tbsp. red wine, 2 Tbsp. soy sauce and some grated Parmesan cheese.

For more help getting dinner on the table, use our Meal Planning Made Easy system with step-by-step reminders to make meal planning and shopping easier for busy people.  For less than take out, you can get dinner on the table every night.

We love soups, making them is quick and easy and provides food for the week.  Be sure to make extra to freeze for some quick dinners.   Here is our Vegetarian Chili: 

Ingredients:

2 Tbsp. olive or vegetable oil
1 onion chopped
2 carrots sliced
1 green bell pepper chopped
2 yellow squash sliced
2 green zucchini sliced
1 28 oz. can crushed tomatoes
1 can tomato paste
2 can kidney beans (drained and rinsed)
1 15 oz. can corn with liquid
1 can chopped green chilies
5-6 Tbsp. chili powder (based on taste and strength of powder)
1 Tbsp. cumin
2 Tbsp. sugar
Salt and pepper to taste.
Serve with sour cream, grated cheese, cilantro or whatever you like.

Directions: 

1. Combine oil, onion, carrots and green pepper and cook on medium for 8 minutes. 
2. Add zucchini and squash for 8 more minutes until all are tender.
3. Add remaining ingredients, stir and bring to boil.
4. Turn down heat to medium and summer for one hour.

For more help getting dinner on the table, use our Meal Planning Made Easy system with step-by-step reminders to make meal planning and shopping easier for busy people.  For less than take out, you can get dinner on the table every night.

Enjoy!