This soup is particularly tasty but more importantly, easy!

Italian Wedding Soup

  • Servings: 4-6
  • Difficulty: Easy
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DSC05092 Ingredients:

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped (or 1/2 onion and 4-5 green onion-added with meatballs)
  • 2 bay leaves, fresh or dried
  • Salt and freshly ground black pepper
  • 6 cups chicken stock or broth
  • 2 cups water
  • 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini (I used Orzo)
  • 2-3 heaping handfuls triple washed fresh spinach, coarsely chopped


*I substituted pre-made meatballs and it was just as good!

  • 1 pound ground beef, pork and veal combined
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
  • 1/2 cup plain bread crumbs, a couple of handfuls
  • 1/2 teaspoon freshly grated or ground nutmeg


  1. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
  2. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
  3. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.


Easy Crock Pot Meal

Crockpot BBQ Chicken

  • Servings: 3-4
  • Difficulty: Easy
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  •  3-4 chicken breasts
  • 3-4 potatoes
  • 1/2 bag of baby carrots
  • 1 can of green beans
  • 1 cup (more or less) favorite BBQ sauce
  • 1 cup rice, cooked according to package directions


  1. Cut up potatoes and carrots, place in crockpot
  2. Put chicken breasts into crockpot
  3. Pour BBQ sauce over everything, cook on low 6-8 hours or high 4-6 hours
  4. About 30 minutes before serving put the green beans in the crockpot and stir. Allow to cook through.
  5. Serve hot over rice.

Easy and Delicious, Need I Say More?

Sausage Bean Stew

  • Servings: 4-6
  • Difficulty: easy
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  • 2 T. oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, minced
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (14.5 oz.) stewed Italian-style tomatoes
  • 1 can (14.5 oz.) Great Northern or Cannellini beans, rinsed
  • 1 can (14.5 oz.) kidney beans, rinsed
  • 1 can (14.5 oz.) corn
  • 1 small can chopped green chiles
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ½ lb. Kielbasa sausage, cut into small chunks
  • Hot cooked rice
  • Hot Sauce
  • Grated cheese


  1. Saute’ onion, carrots, celery and garlic in the oil over med. heat until tender.
  2. Add the rest (except rice and cheese) and heat through over low heat.
  3. Serve over the rice with cheese and hot sauce on top.
  4. If it seems too dry, add chicken broth (or water with chicken bouillon).

For those nights you just don’t have time

Teriyaki Chicken and Vegetables with Rice

  • Servings: 4
  • Difficulty: easy
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Teriyaki Chicken Bowl3


  • 4 chicken breasts, cut into one inch pieces
  • 1 medium onion, chopped
  • 1 bottle Teriyaki sauce
  • 1 (32. oz) package frozen vegetables (we like the “spring mix”-it has zucchini, summer squash, broccoli, cauliflower, and carrots)


  1. Add 1 Tbsp. oil to a pan. Chop up the chicken and onion, add to the pan. Heat on medium-high heat until chicken is cooked through.
  2. Add the vegetables and Teriyaki sauce. Heat through, about 5-10 minutes.
  3. Serve over rice.

Momsters Munchables: Healthy dishes with an occasional indulgence on the side

Ground Beef and Green Beans

  • Servings: 4
  • Difficulty: easy
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  • 2 tsp. cornstarch
  • 1 T. soy sauce
  • 2 tsp. water
  • 1/3 cup broth
  • 2 tsp. vinegar

Main ingredients:

  • 1 T. oil
  • 2 garlic cloves, minced
  • 1 lb. green beans, cut into 2-inch pieces
  • ¼ tsp. crushed red pepper
  • ½ lb. lean ground beef
  • 2 tsp. finely minced, fresh Ginger
  1. Mix all the sauce ingredients; set aside.
  2. In a large skillet, heat the oil for 30 seconds over high heat, add the green beans. Stir-fry the green beans for about 4 minutes—the beans should be tender-crisp and lightly charred in spots. Remove the green beans with a slotted spoon, and set aside.
  3. Add the ginger and garlic to pan, cook for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula. Stir-fry the mixture just until the beef loses its pinkness.
  4. Drain off all the excess fat from the pan. Stir the reserved sauce once more, and add it to the meat. Cook the mixture, stirring it, for a few minutes, until the sauce thickens.
  5. Fold in the reserved beans, heat for one minutes and serve with rice.

Now THIS is a salad

Ruth's Seven Layer Salad

  • Servings: 4
  • Difficulty: easy
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  • 1 head of romaine lettuce, shredded
  • 4 green onions, sliced
  • 1/2 bag frozen peas
  • 8-12 pieces bacon, crumbled
  • 1/2 head cauliflower
  • 2 celery stalks, sliced
  • parmesan cheese


  • 1/2 packet Italian salad dressing mix
  • 1/3 c mayo
  • 2/3 c sour cream


  1. Pull out a cake pan, whatever size you want! Put a layer of shredded lettuce, green onion, peas, bacon, celery, and lastly cauliflower.  You will want to layer them in this specific order, it seems to work best this way!
  2. Mix together the ingredients in the dressing (this is specific!) and spread over the top of the cauliflower. Sprinkle parmesan cheese over the top and serve!

This is one of our favorite soups to make in the fall. Hearty and Delicious!

Fresh Vegetable Soup

  • Servings: 4
  • Difficulty: easy
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  • 2 T. oil
  • 2 c chopped onion
  • 5 garlic cloves, minced
  • 2 c chopped celery
  • 2 c cut green beans (frozen work well)
  • 1 ½ cups corn
  • 1 c sliced carrot
  • 1 zucchini, sliced
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • 4 cans (14.5 oz) beef broth
  • 1 can (14.5 oz.) kidney beans, rinsed
  • 2 cans (14.5 oz.) diced tomatoes
  • 2/3 c uncooked macaroni
  • 1 (8 oz.) can tomato sauce
  • 2 c shredded green cabbage
  • Salt, if needed
  • ¾ tsp. pepper
  • 1 c grated parmesan cheese
  1. Saute’ onion and garlic in large pan.
  2. Stir in celery and next 9 ingredients. Bring to a boil; cover, reduce heat and simmer 30 min.
  3. Add tomatoes, macaroni and tomato sauce. Bring to a boil; cover, reduce heat and simmer 20 minutes or until pasta is tender.
  4. Add cabbage, salt and pepper; cook 5 min. or until cabbage wilts.
  5. Serve with cheese.