Thanksgiving countdown: Tuesday

     So today the baking frenzy continues.  I've got apple pie baking...a recipe I've shared previously.  Later I'll be making gluten-free pineapple upside down cupcakes...or at least attempting to make them.  If they turn out as yummy as I imagine, I'll share that recipe with you too. 


    In the midst of all the Holiday preparations, I still need to feed my family daily, but I really need it to be as easy as possible, and it would be great if the meals I'm making for our nightly dinners could use some of the excess ingredients (celery, carrots, and onions) I have on hand from the Thanksgiving feast I'm busily preparing.  That's where this delicious, and healthy, recipe comes from.   So get out your crockpot and in a few minutes you will have a meal that is sure to satisfy the whole family happily cooking away with very little effort from you. 

Vegetarian Minestrone Soup (for the slow-cooker)

4 c. vegetable broth
4 c. tomato juice
1 tbsp. dried basil
1/2 tsp. dried oregano
dash pepper
3 medium carrots, peeled and sliced
3 medium celery stalks, chopped
1 medium onion, chopped
1 c. fresh mushrooms, chopped
1/2 tsp. garlic powder
1 can (28 oz) diced tomatoes, undrained
1 1/2 c. uncooked rotini pasta

1. Combine all ingredients, except pasta, in 5 qrt. slow cooker
2. Cover and cook on LOW 7-8 hours, until vegetables are tender.

3.  Stir in pasta.  Cover and cook another 15-20 minutes, until pasta is tender.  Serve with breadsticks if desired.

Pineapple Upsidedown Cupcakes

Broccoli Cheddar Soup

Yield: 6 servings

1 c. chopped onion
1 c. butter
1 c. flour
1 tsp. salt
1 tsp. black pepper
3 c. chicken broth
6 c. milk
4 c. chopped and cooked fresh or frozen broccoli
2 c. shredded cheddar cheese

In a large pot, saute the onion and butter until tender. Stir in flour, salt and pepper; cook and stir until smooth and bubbly. Add broth and milk all at once; cook and stir until the mixture boils and thickens. Add broccoli. Simmer, stirring constantly, until heated through. Remove from heat and stir in cheese until melted.

Stir with a wire whisk until smooth and  bubbly.

I use the food processor to coarsley chop the broccoli

Stir consitently until mixture boils and thickens. 

Alterations: Instead of salt, I use whatever savory herbs I have on hand, and lots of them. I also replace the chicken broth with vegetable broth, and double up on the cheese!

Hamburger Noodle Soup

     So on this rainy day, I've got a crock pot full of yummy soup cooking.  It'll be cooking and making my house smell delicious all day, and will be ready to greet my family with warm, yummy goodness at day's end. 

(for the slow-cooker)
8 servings
1 lb ground beef (or turkey)
2 medium onions , coarsely chopped
1 stalk celery, cut into 1/4" slices
1 envelope onion mushroom soup mix
1 can diced tomatoes, undrained
6 cups water
4-6 c. frozen mixed vegetables, thawed
2 c. med. egg noodles

In a large skillet, brown the ground beef until thoroughly cooked.  Drain well.  In a slow cooker, combine cooked ground beef and all remaining ingredients, except mixed vegetables and noodles; mix well.  Cover; cook on low setting for 6-8 hours or until onion is tender.  Stir in thawed vegetables and egg noodles.  Increase to high setting; cover and cook an additional 15-20 minutes or until vegetables are crisp tender and noodles are tender.