Crock Pot Vegetable Beef Stew


Sorry, I didn’t take the time to find good lighting for this. I promise it tasted a lot better than it looks. We had such a cold, windy, cloudy, rainy weekend here that I figured I wouldn’t find the right light anyway… I was trying to make something that didn’t require a lot of my time because I also had to make lemon muffins, corn bread and apple dumplings. It took me less than 5 minutes to throw this together. Definitely doing this again for when I need a crock pot meal.

2 lbs Stew Meat
2 (14.5 oz) cans Beef Broth
12 oz bag Frozen Vegetables with peas, corn and green beans
4 New Potatoes, each cut into 8 pieces
1 envelope Lipton Beefy Onion Soup Mix
1/2 Tbs Worcestershire Sauce
Pinch Pepper
Pinch Garlic Salt

Place meat in crock pot. Add frozen vegetables and potatoes. Add beef broth. Stir in onion soup mix, Worcestershire, pepper and garlic salt.

Cook on low for 8 hours.

Servings: 5
Calories 519
Total Fat 13.0g
Total Carbohydrates 34.0g
Dietary Fiber 5.1g
Protein 62.2g
Nutrition Grade A-

Today’s Leopard Print Find:  Yellow Box Women’s Lundy Flip Flop

Chicken Noodle Soup


I’ve been slacking in the blogging department lately, mainly because I’ve been trying to finish getting my house totally organized. I’m almost done. The only thing left is the girl’s playroom. So that should only take me about 3 and 1/2 months. I’ve still been cooking though and have about 15 recipes that I need to get on here now. First up, chicken noodle soup. Taylor refused to eat it because of “the green things” floating in it, but other than that it was a success. It worked out perfectly because my sister was home sick today. So I got to take her some while she still lives 4 doors down the street (for the next few days). It took everything in me to not cry when I saw her house all packed up.

2 lbs Chicken Breasts
4 quarts Water
1 Onion, sliced
2 teaspoons Italian Seasoning
1 teaspoon Lemon Pepper Seasoning
3 cloves Garlic, minced
4 Bay Leaves
3 Chicken Bouillon
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 cups Carrots, sliced
2 cups Celery, sliced
12 oz Egg Noodles
1/3 cup Parmesan Cheese, grated

In a large pot, cook chicken, water, onion, Italian seasoning, lemon pepper, garlic, bay leaves, bouillon, salt and pepper for 45 minutes on medium-high heat. Remove chicken from pot and set aside. Remove and discard bay leaves and onions. Shred chicken when it has cooled down.

Bring chicken stock back to a boil. Add carrots and cook for 3 minutes. Add celery and cook for another 10 minutes. Add egg noodles and cook for 8 minutes. (or for the length of time indicated on the package) When noodles are done, add chicken and parmesan. Cook for another 2 minutes.

Adapted from Paula Deen

Servings: 10
Calories 259
Total Fat 8.9g
Total Carbohydrates 13.4g
Dietary Fiber 1.7g
Protein 29.8g
Nutrition Grade B+

Today’s Leopard Print Find: Drymate 12-Inch by 20-Inch Pet Bowl Place Mat with Leopard Imprint Design, Small/Medium

Crock Pot Tex-Mex Chicken and Beans


Last night my nephew Jackson made the Fox 4 news. It was so fitting that it was a story about the freezing cold weather that had blown in and he was out playing soccer in shorts.    He was a pro!

His Story….


Super quick and easy weeknight meal. Serve this alone or with chips or tortillas.

1 cup Dried Pinto Beans, rinsed
1-1/2 cups Salsa
2 tablespoons Canned Chipotle Chiles in Adobo Sauce, chopped
2 tablespoons Flour
1-1/2 pounds Boneless, Skinless Chicken Breasts
1 medium Red Onion, chopped
1 Red Bell Pepper (ribs and seeds removed), chopped
1 cup Water
1/2 teaspoon Coarse Salt
1/2 teaspoon Ground Pepper

In crock pot, stir together beans, salsa, chiles, flour and water. Season chicken with salt and pepper; arrange on top of bean mixture. Place onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours.
Remove chicken from stew; shred into large pieces and return to crock pot.

Adapted from Martha Stewart

Servings: 6
Calories 300
Total Fat 6.4g
Total Carbohydrates 29.7g
Dietary Fiber 7.2g
Protein 30.4g
Nutrition Grade A

Today’s Leopard Print Find: Kitty A GoGo Cat Litter Box – Leopard Print

Creamy Chicken Tortilla Soup


Last night we had family game night and tortilla soup. We played Monopoly for the first time with the girls. My learnings from this experience….

1) Taylor really, really doesn’t like to lose.
2) Megan is very creative. She immediately started trying to set up secret alliances with each one of us.
3) Johnny is the most competitive person in the world and there isn’t a game in the world that any of us are ever going to be able to beat him at.
4) The girls will probably never ask to play Monopoly again.
5) My Christmas decorations are NEVER going to get put away. :/
6) This tortilla soup was really good.

2 (14.5 ounce) cans Rotel tomatoes & chilies
2 (14.5 ounce) cans Chicken Broth
1 (16 ounce) can Refried Beans
1/2 cup Corn, canned
1-1/2 cups cooked chicken breasts, shredded
2 teaspoons Cilantro, chopped
3 oz corn tortilla strips or chips
1 cup monterey jack cheese, shredded

Combine tomatoes, broth, beans and corn in medium saucepan.

Stir together and bring to a boil.

Reduce and bring to a simmer, add chicken and heat through.

Turn off heat and stir in cilantro.

Top each bowl of soup with cheese and crushed tortilla chips.

Adapted from

Servings: 6
Calories 276
Total Fat 9.6g
Total Carbohydrates 26.6g
Dietary Fiber 6.3g
Protein 20.5g

Today’s Leopard Print Find: Nomad Women’s Puddles W5668 Rain Boot

Beef Taco Soup

This was delicious and so easy to make. Much easier than the sea of Snoopy’s puzzle that the girls worked while at my mom’s house.

This is my favorite puzzle ever. The Dog of 1000 Faces. And oh I loved my Snoopy and Belle and all of their little clothes!!!! Does anyone else remember those?? I really wish I would have held on to those. They finished this in less than a day. Now if they could just finish the one in our game room that they started over 5 months ago…..


1 lb Ground Beef
15 oz Can Corn
16 oz Can Pinto Beans, drained and rinsed
15 oz Can Green Beans, drained
15 oz Can Ranch Style Beans, undrained
10 oz Can Ro-tel
1-1/2 cups Chicken Broth
1 oz Ranch Dressing Mix
1 oz Taco Seasoning
2 cups Water

Brown ground beef over medium-high heat. Drain and put in large pot with remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.

12 servings
Calories 235
Total Fat 8.88g
Total Carbs 26.33g
Dietary Fiber 7.3g
Protein 13.54g

Adapted from the Southern Living The Official SEC Tailgating Cookbook

Today’s Leopard Print Find: Transformable Leopard Animal Pillow 18″ by Fiesta

Mushroom Cappuccino Soup


On our cruise aboard the Carnival Magic, we went to a cooking demonstration (1 of us went very reluctantly). The demonstration was done by the chef at the Prime Steakhouse. We got to sample a 4 course meal. They were kind enough to share the recipes with us. First up…Mushroom Cappuccino. I’m not usually a fan of mushrooms but I decided to try this anyway. It was delicious!! The ship was great and the balcony was awesome. What I heard was correct, once you have a balcony you can never go back. That will definitely be a requirement going forward. The ship had 2 large water slides, 2 pools, multiple hot tubs, spa, a beautiful gym (which was always packed so we never got to actually use it), a great new pub – The Red Frog, a piano bar, miniature golf course, basketball court, outdoor gym and of course food everywhere. I’m ready to go back.

The cooking demonstration…

The slides…

The room…

The atrium…

The Red Frog Pub (and the awesome Caribbean Coloda – I’ll have to figure this one out)…

Slot Tournament…

Shuffleboard at the pub…


The Hairy Chest Contest….the guy that took off his swimsuit won by a landslide. (he had a long top on)





And one of my favorites, the towel animals lounging by the pool…

1 lb Assorted Mushrooms, chopped
5 Tbs Onion, chopped
1 clove Garlic, chopped
2 oz Unsalted Butter, clarified
2 pints Chicken Stock
1 pint Cream
3 drops Truffle Oil
1 tsp Parsley, chopped
Salt to taste
White Pepper to taste
2 sprigs Thyme

Saute onions and garlic in butter. Add mushrooms. Add chicken stock and simmer. Season with salt and pepper.When mushrooms are cooked, blend in a blender and drain through a strainer to remove any lumps. Return the puree to the pan and add cream and truffle oil.Serve warm with a small piece of toasted bread.

Servings: 4
Calories: 208
Fat: 18.2g
Carbs: 8.9g
Fiber: 1.4g
Nutrition Grade: B-

Today’s Leopard Print Find: Two Lumps of Sugar Boat Bag