I never intended to write this recipe as a post, but when this throw-together leftover soup was so good, I knew I had to. I had a nice size piece of leftover roast beef that we just weren't finishing in the fridge so I decided to make this leftover makeover recipe for dinner last night and we loved it.
One thing I love about making soup is how forgiving it is. You could substitute your meats and vegetables in this soup and try different combinations to use what you have on hand and clean out your fridge. A great way to reduce food waste.
To start this soup, I sauteed onion, mushrooms, and garlic in a little olive oil to tenderize and caramelize. I ended up adding a little butter when I thought it needed it. Then I added the rest of the ingredients and continued to cook over a medium heat until soup started to bubble. I then reduced heat to a simmer and continued to cook for 25-30 minutes.
Easy, healthy and delicious soup perfect for busy weeknights and a great way to use up leftovers and reduce your food waste. Which will save you money too. The less food you waste, the more money you will save.
Note: If you do not have leftover roast, you could use beef for stew or ground beef or venison. You would need to brown the meat first with the onion, mushrooms, and garlic. If you are using beef for stew instead of leftover roast, you may need to simmer longer to make sure meat is tender.
2-3 T. olive oil
1 onion, diced
8 oz. baby bella mushrooms, chopped
2-3 cloves garlic, minced
2 T. butter (if you need it while sauteing)
1-2 pounds leftover beef roast, cubed
1 can 14.5 oz. diced tomatoes
1 bag (10-16 oz.) frozen mixed vegetables
1 quart (4 cups) vegetable or beef broth
2 cups water
1 tsp. creole seasoning (We like Tony Chachere's)
Fresh ground salt and pepper to taste
1. Saute onion, mushrooms, and garlic adding a little butter for flavor as needed in a dutch oven or large pot. Cook until vegetables tenderize and caramelize a little.
2. Add beef, diced tomatoes, mixed vegetables, broth, water, and seasonings. Bring to a low bubble, stirring occasionally, then reduce heat and simmer for a few minutes (20-30) to blend flavors.
I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
Allergy season is always a tough time for me. It has been so bad in the past that I have had to lie down with a wet wash cloth over my eyes to feel some relief. My eyes are sensitive. It doesn't take much for them to water, even bright sunlight can have me squinting and tearing up. I knew I was a good candidate to try Similasan Allergy Eye Relief because of my experiences with seasonal allergies.
My husband and I have both been using these eye drops this allergy season and have found them refreshing and soothing. So much better than the itching, watering, burning, downright painful experiences of my past.
These drops come in a glass bottle so you actually squeeze the plastic tip instead of the bottle. It seems a little odd at first, but they are actually very easy to use.
Similasan Allergy Eye Relief drops are made with natural active ingredients of Eyebright (Euphrasia) and Sabadilla which are flowers. Eyebright (Euphrasia) is intended to temporarily relieve minor symptoms such as a thick mucus and/or watery discharge, redness, and swelling of the eyelid. Sabadilla is intended to temporarily relieve minor symptoms such as watering eyes and eyelid redness.
These eye drops do not contain antihistamines or vasoconstrictors.
Similasan Allergy Eye Relief drops are available at a long list of retailers including Amazon, CVS, Dollar General, Giant Eagle, Kroger, Meijer, and Walmart.
You may have already seen this on facebook and instagram because this proud mama posted it everywhere. My husband who tends to be really creative made a fairy garden last week with the boys to enter in the Murray Woman's Club Floral and Iris Show.
The boys gathered everything for this project from the yard and the arboretum which is basically an extension of the back yard.
So much detail! They meticulously glued sticks together to build the house and furniture using a hot glue gun.
I love this little fishing pole. My husband made a little clay fish to dangle on the line.
They even made a little clothes line and tiny iridescent clothes to hang on the line. This stone was borrowed from our flower beds.
The boys made this tiny pecan shell vase and arranged small flowers in it. Our oldest made this little table and stool from sticks and an acorn.
My husband chipped away bits of stone from the large stone to make these little stepping stones.
I think this little tree is adorable. It is made from four pieces of Juniper glued together.
The boys were so excited to win 1st place in the fairy garden competition!
I made a quick video of the fairy garden and posted to youtube.
The boys did an amazing job and had fun doing it! I am so proud of them and my awesome husband.
This is a sponsored conversation written by me on behalf of McCain Foods. The opinions and text are all mine. #MyMcCainPotatoes #CollectiveBias
If you have been to our house for any type of get-together, you have probably had our pork carnitas. We love pork carnitas! It's one of our favorite things to serve when gathering around the TV to watch the big game with family and friends.
I decided to take my pork carnitas up a notch with McCain® potatoes to get game day ready! Doesn't that look delicious! Crispy fries on top of pork carnitas! Yum!
McCain® products are available at Walmart in the frozen potatoes section. There is even a handy sign above the potatoes section so you can't miss it.
McCain® potatoes are the perfect addition to this game day pork carnitas spread. I used McCain® Seasoned Curly Fries Seasoned Potato Fries which add a burst of delicious flavor to any meal. The kids loved them. I also used McCain® Extra Crispy Crinkle Fries which were my husband's favorite and McCain® Craft Beer Battered Thin Cut Fries which were my favorite.
This is the perfect game day spread for watching the big game with family and friends! With so many choices, there is something for everyone.
Serve in tortillas or alone. McCain potatoes make the perfect crispy topping for pork carnitas.
4 or more pounds pork shoulder ( also known as Boston butt)
Small amount of oil
1/2 T. (approximately) fresh ground salt
1 tsp. fresh ground pepper
1 T. oregano
1 sweet onion, diced
6 cloves garlic, minced
1/2 C. orange juice
1 C. or more real sugar cola
Fresh squeezed lime juice and more fresh ground salt and pepper for flavoring the finished pork.
McCain frozen potatoes of choice
1. Preheat the oven to 325 degrees F.
2. Cut the meat into chunks and season with salt, pepper, oregano, and cumin. Brown the meat in a small amount of oil (I use coconut oil) in a large dutch oven.
3. Then add onion, garlic, orange juice, and cola.
4. Cook covered in the oven for 3 to 3 1/2 hours or so, until the meat easily shreds with a fork.
5. Remove any bones and shred the meat adding extra cooking liquid back to the meat. If you like you can put the meat under the broiler to crisp the edges for 5 to 10 minutes.
6. Salt and pepper to taste and squeeze fresh lime juice over the top.
7. Prepare McCain potatoes according to package directions.
Serve pork carnitas with McCain potatoes, shredded cheese, diced tomatoes, shredded lettuce, cilantro, salsa, guacamole, tortillas, sour cream, and sliced limes for the perfect game day spread.
I serve in an iron skillet because I think it looks attractive, but it is also handy for re-warming the meat on the stove if desired. When re-warming, add a small amount of cola or broth to the skillet for moisture.
This Tomato, Asparagus, Brie and Parmesan Tart is perfect for Spring. It's great as an appetizer, fun side, or even as a meal for 2 to 3 people. I love the fresh flavors of tomatoes, asparagus, Brie, and parmesan. Simple to make and yet so elegant.
This is really easy to make since you use store bought puff pastry sheets found in the frozen dessert aisle of your local grocery store. Simply thaw puff pastry and lay it on a parchment lined baking sheet. You may want to use a sided baking sheet as you can see my little cheese run-off on the side.
Next you spread a layer of double creme Brie cheese on the pastry dough. I removed the rind and used the soft cheese inside because it was easy to spread that way. But you could also use slices of Brie and spread them rind and all as best you can. The cheese will melt either way. I am not one for food waste, so we enjoyed the rind pieces on crackers topped with sliced tomatoes for a delicious little snack.
Top with veggies, olive oil, salt, and parmesan and bake for about 30 minutes for a delicious Spring treat. I should add that asparagus is in season now so you should be able to find it for a decent price. I think I paid $0.99 a pound for this asparagus which is really good. Also, asparagus is on the clean 15 list meaning it has little to no pesticides and is considered safe to consume non-organic.
When you buy asparagus, it will be in a one pound bunch which is more than you need for this tart recipe. You can roast the extra in a pan with a little olive oil and salt while baking the tart. It won't take as long, maybe 15 minutes or so. So start it halfway through cooking the tart and check to see when it reaches your desired tenderness. Or you can put the leftover asparagus in the fridge for a few days until you need it.
1 sheet of puff pastry dough, thawed
10-13 oz. package of double creme Brie cheese
3-4 Campari tomatoes, sliced thin
About 1/3 pound asparagus spears, washed and trimmed
Olive oil to drizzle or spritz
Fresh ground salt
Small chunk of Parmesan cheese to grate
1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper. Use a sided pan if you have it. (See my cheese explosion than ran off the side of my pan, pictured above.)
3. Place a sheet of puff pastry dough on the parchment lined baking sheet.
4. Spread a layer of Brie cheese over the pastry dough. I just used the soft creamy inside and not the rind.
5. Place tomato slices over the Brie spread.
6. Next layer asparagus spears over the tomato slices.
7. Drizzle or spritz olive oil over vegetables. (Link to the spritzer I use below.)
8. Top with some fresh ground salt. Then grate some Parmesan cheese on top.
9. Bake for about 30 minutes or until pastry is done.
I love easy dinners. With four kids and all of our families activities, weeknights are busy so easy dinners are welcome in our house. This sheet pan roasted pork tenderloin with balsamic brussels sprouts and golden beets is both easy and delicious. It doesn't take a whole lot of prep time and then you just pop it in the oven for 45 minutes and you're done.
I didn't slice the brussels sprouts in half, but next time I will to give them more caramelized edges. You could also use your favorite vegetables. Maybe small potatoes, carrots, or asparagus which is in season now so you can usually find it on sale.
Whatever vegetables you choose, this is easy, healthy and delicious and your family will love it! I almost always have pork tenderloin in the freezer. When I see it on sale, I buy it. Then when I want an easy pork roast I have it on hand. Make sure to thaw in the fridge or in cold water before cooking.
Sheet Pan Roasted Pork Tenderloin with Balsamic Brussels Sprouts & Golden Beets
Small pork tenderloin (1 ½ lbs.)
1 to 1 ½ lb. Brussels sprouts, whole or cut in half (I recommend slicing them in half)
3 large golden beets
Olive oil (spritzer preferred)
Fresh ground salt
Fresh ground pepper
1. Preheat oven to 350 degrees F.
2. Spritz sheet pan with olive oil.
3. Trim greens from beets and cover whole beets with water. Bring to a boil and boil uncovered for a few minutes (8-10 minutes) until beets peel easily with a paring knife. Hold beets with a hot pad while peeling because they will be hot. Slice peeled beets into wedges.
4. Set pork tenderloin in center of sided sheet pan. Arrange Brussels sprouts and sliced beets around pork. Spritz all with olive oil.
5. Sprinkle herbed salt and pepper over meat. Then grind regular salt and pepper over vegetables. Finish with generous splashes of balsamic vinegar over beets and Brussels sprouts.
6. Roast in the oven for 45 minutes or until meat reaches 160 degrees F. and vegetables are fork tender.
I use this EVO olive oil spritzer and I love it. I use it almost everyday. It's so much easier than drizzling olive oil and I get just the right amount.
Disclosure: I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
When I agreed to read this book for review, I didn't expect to enjoy it so much. I have been reading it aloud to my 7 and 9 year olds for a few weeks and we are all caught up in the story. They always ask for "just one more (chapter)" and I usually read another chapter because I am enjoying it so much too.
We are only about half-way through reading A Drop of Hope, but I can whole-heartedly recommend it. The characters are well developed and their stories so well connected that we are left wanting more at the turn of each page and at the end of each chapter. We usually stay up a little longer so we can read "just one more".
A Drop of Hope is a Scholastic publication written by Keith Calabrese. I read that his seven year old daughter dared him to write a children's book so he did. He is a screenwriter by trade.
"Told from multiple points of view, A Drop of Hope is a book that shows how a single act of kindness can create waves and remind us how powerful a little hope can be."
It is refreshing to find a book that is both enjoyable for young and old alike making it a great family read aloud book. You can find A Drop of Hope where children's books are sold and at Amazon, Barnes & Noble, IndieBound, BooksA-Million, iBooks, Audible, and Google Play.
I love this kind of recipe. The kind when you don't really even need a recipe. You just need an idea and a basic understanding of simple cooking methods.
Lemons were on sale and it felt like a fun springtime purchase so I bought them. I bought a whole bag of them without knowing what I would do with them. They sat on my counter for a few days and then I had an idea, Lemon Chicken! I had chicken and green beans in the freezer. So this easy peasy lemon chicken skillet was born.
So easy and delicious! All you do is saute chicken in one skillet and beans in another and then marry the two together to serve. Delish!
2 to 3 boneless, skinless chicken breasts, sliced in half to make large, thin pieces
2 lemons, one for juice and zest, one for garnish
Fresh ground salt and pepper
1 bag of whole frozen green beans
Serves 4-6 (Depending on how much chicken you use)
1. In a large skillet, heat a little olive oil (a couple of Tablespoons) over medium to medium high heat.
2. Saute chicken until both sides are golden brown and chicken is cooked through. While cooking, juice and zest a lemon over the chicken. Salt and pepper to taste and sprinkle with a little garlic powder. Continue to saute until done.
3. Meanwhile, in another skillet, heat a little olive oil and saute green beans until heated through and desired tenderness is reached. Salt and pepper to taste and add a little garlic powder while cooking.
Add a pat of butter if you like.
4. To serve place chicken over beans and garnish with lemon slices.
I have been thinking about Lent for a while and have decided this year that I would try to follow a low sugar diet. I am avoiding white sugar and allowing coconut sugar, honey, and maple syrup. I will still eat some dark chocolate. This means I have to read labels and make more of our snacks. I am excited to take on this challenge. I know it is not really much of a sacrifice to switch sweeteners, but Lent is a time of renewal and improving my diet will lead to better health which will renew me physically.
I am also excited for the Lenten season and the opportunity to draw closer to Jesus! My Jesus Calling devotional is already part of my routine, but this year after going through the Welcome women's retreat and a year of formation (formerly known as Christ Renews his Parish), the Bible has become a part of my routine too. Rediscover Jesus is another great Lenten resource.
I am also participating in No Greater Love, a biblical walk through Christ's passion, Lenten reflection series at church. So this Lent, I will have more reading than in the past, but also more prayer and reflection. I know this will be a lot, but hopefully I can keep up with it and enjoy more peace in his presence. I am starting another graduate class this week which brings added stress and time constraints, but I have found that when I spend a little time with God and ask for help with my assignments I am able to work through them.
Since I am avoiding sugar, I have to really pay attention to the ingredients in processed food. These are two foods I have recently discovered that I can still enjoy on my low sugar diet. I break off a small piece of this chocolate bar for a delicious treat. The only sugar on the ingredient list is coconut sugar. I love this Sprouted Cinnamon Raisin Bread which has no sugar and is delicious toasted with butter. I buy both of these at Kroger. (The bread is sold in the frozen case in the health food aisle.) Please feel free to share your favorite no sugar foods!
I love making homemade meals for my family, but in this busy season of life, I also need to keep things simple. This recipe was born from needing to get something warm, healthy, and filling on the table quickly and from a beautiful chinese cabbage that a friend harvested from his winter garden before a big freeze and generously gifted us.
I have made these brothy beef and cabbage bowls with chinese cabbage and regular green cabbage and it is delicious either way. This is so easy because I literally put everything in my dutch oven and cook on the stovetop until meat is browned and cabbage is tender. Easy...one pot meal and so yummy!
You can make this more brothy by adding some broth or water or less brothy by not adding any extra liquid. In our current freezing cold weather, I vote for warm, extra brothy bowls. (I did not add extra broth to the beef and cabbage bowls pictured.)
Delicious, hearty, healthy, and so easy to make! Enjoy these warming Asian inspired brothy beef and cabbage bowls.
(Makes about 4 servings)
1 lb. ground beef
1 head cabbage (green or chinese), chopped
1 onion, diced
4 cloves garlic, minced
1 small can water chestnuts, sliced
2 T. ginger paste
1/4 C. soy sauce
1 T. sesame oil
1 T. oyster sauce
Salt and pepper to taste
Vegetable or beef broth, optional to make it brothier
Green onions, optional for garnish
Combine ingredients ground beef through oyster sauce in a dutch oven or other large pan and cook over medium heat until beef is browned and cabbage is tender. Salt and pepper to taste. Add broth or water and warm through if more broth is desired. Garnish with green onions.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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