Monthly Menu- April

Hello there! I know I'm late on getting this menu out- seems like everything's late this month! My meal planning is a little mixed up in April, since we'll be taking 2 trips to Oregon- one for a conference and one for my little sister's graduation from Bible college! Anyway, this split up my grocery shopping, which I normally do in one big trip for the whole month. I was thrown off because I just did shopping for one week (we're leaving for the conference this Sunday!) and I did it at Wal-Mart in Colville (I ALWAYS shop at WinCo in Spokane!)!! So, at any rate, here's what I've got, though be forewarned, as usual, it is "subject to change". :)

Week 1 (April 1-9, we'll just lump these 9 days together....)

Friday

Chicken Tortilla Soup with Corn Muffins

Courtesy of the freezer (I made some in March- I always make enough soup to freeze some for another meal- a great time saver!!!). This soup is so delicious, definitely one of our staple favorites- I should get a blog up about it!

Saturday

Amy's Barbecue Chicken Salad

I checked out a recipe book from the library that is a collection of recipes from my favorite website, allrecipes.com- this is the first one I've tried from there and it was fantastic! Hubby loved it. I took pictures, so I'll try to blog about it soon!! I think I served this with twice-baked potatoes.

Tuesday

Chicken Spaghetti with Garlic Bread

I was improvising because I thought I had a new jar of sauce...and I didn't. So I used some spaghetti sauce from the old jar, tomato sauce+canned tomatoes I had in the freezer, then I chopped up a fresh tomato and threw it in for good measure. Turned out great!

Wednesday

Beef Barley Soup

This soup is fantastic. It is so nutritious and filling and so tasty. I made it from the leftover roast from last month and even threw in some gravy I had saved- it added such a great flavor!!

Thursday

Baked Potatoes, Chili & Salad

Loaded potatoes make a hearty meal!

Friday

Whole Wheat Pepperoni and Beef Pizza

Saturday

Penne Pasta with Spinach and Bacon

The next recipe to try from my library book! Looks like a great light pasta dish- bacon and fresh spinach tossed with tomatoes...mmm

Week 2 (Apr. 10-16)

Tuesday- Friday

Out of town at Village Missions Conference

Saturday

Mom C.'s Chili with Twice Baked Potatoes

Hopefully, if we can go grocery shopping again!

Week 3 (Apr. 17-23)

Tuesday

Chicken and Broccoli Stuffed Shells with Alfredo Sauce

A recipe courtesy of my sister-in-law's blog- For some reason I never got around to actually making these last month- I think I will finally do it! I have been craving them, but every time I moved them to a different spot on the calendar, something came up and I didn't have time!

Wednesday

Hamburger Soup

A great simple and hearty soup with veggies and hamburger! Freezes very well.

Thursday

Train Wreck

Taco Salad, Rief style! (Leftovers in my freezer from last month!)

Friday

Whole Wheat Pepperoni (or maybe something more creative?) Pizza

Saturday

Fish Tacos with Avocado

Made with tilapia, these are so good! I think I like them better than regular tacos now!

Week 4 (Apr. 24-30)

Tuesday

Garlic Lime Chicken

Another recipe to try from the library book. :)

Wednesday

Lentil Soup

I've tried it with sausage and cabbage before, but I'm hoping to try a different version.

Thursday- Saturday

Gone to Jessica's graduation

Of Coffee and Chocolate...and Cookies! (Chocolate Coffee Cookies)

I make a lot of cookies. I love to make cookies, which is a good thing, since I usually make a batch about once a week! For the past year and a half I have been making them for our church's monthly board meetings, and now I also make them on Thursday mornings as a treat for our Thursday evening home Bible study group. The folks are so appreciative so they are a delight to serve!

But over the months, I have gotten a bit bored with oatmeal and chocolate chip and have tried many different varieties. In fact, I borrowed a Better Homes and Gardens giant cookie recipe book from the library for about a month once! While I had that book checked out, I experimented a little with using instant coffee in cookies. As most of you know (if you know me well at all!), I LOVE coffee! My whole kitchen is practically a shrine to it, I have been accused of being a coffee "snob," (okay, maybe it's true...) and I am a coffee shop addict as well. I love the drink and the atmosphere that goes with it! But I have another love. You guessed it- chocolate! Along with many of my sex, I believe chocolate is a great fixer. Not the best, of course, but there are quite a few things chocolate is a perfect salve for. :) I used to be stuck on my milk chocolate, but my older brother finally convinced me that dark chocolate is superior to all other varieties! And the best thing about these two loves is they go so well together! And put that flavor into a cookie- wow!

For my open house Christmas party I made some cookies called Coffeehouse Flats that were coffee/chocolate cookies, and they were actually half dipped in melted chocolate as well- so delicious! But they were also a lot of work! The dough had to be rolled and chilled, sliced and dipped and was rather time consuming (worth every minute though!).

Earlier this week, before our board meeting Tuesday, I felt in the mood to try something different, but not too complicated, so I searched the internet for "chocolate coffee cookies" and when I found a recipe by a blogger who calls herself the "chocolate goddess" I knew they would be good! They were also simple drop cookies, which was perfect for my busy Tuesday! Her recipe is for "Double Chocolate Coffee Cookies" because she adds chunks of dark chocolate to the already chocolaty mix- however, I have one man at our study who doesn't like chocolate chips or chunks in cookies (I cannot grasp this, but I concede anyway...), so I left the chunks out, leaving myself trying to imagine what they would have tasted like with an extra dark chocolate kick! Instead of the chunks, I threw in some chopped walnuts that I'm trying to get rid of (our local food bank gave Travis two large bags full!)- at the chocolate goddess' suggestion. :) First I mixed the instant coffee granules with hot water to dissolve them (this keeps there from being any "crunch" in the finished product!), which made a thick, strong smelling liquid.

Setting that aside, I combined the dry ingredients including- I loved this measurement- two heaping tablespoons of Hershey's cocoa powder!

Then the butter and the wet ingredients in another bowl, adding the thick coffee mixture as well.

Once the wet ingredients were well mixed, I got out my trusty wooden spoon and added the dry to the wet. The dough looked marvelously fudgy and was very tasty (okay, I sampled...and forgot to take a picture!)! The walnuts went in last. I've never really been one for nuts in my brownies, but lately I have enjoyed nuts in cookies, so I gave it a try. I'm still debating whether I like them that way or not. I love walnuts in oatmeal cookies now, but I might leave the nuts out of these next time. Experiment with your own preference! Or try different chocolate, like semi-sweet or milk or even white! After I plopped them on the baking sheet, they were in about 9 minutes and came out....completely delicious! Coffee and chocolate, united in a soft, fudgy, chewy cookie! This recipe is definitely a keeper. Perfect along with a cup of coffee or a tall glass of milk!

Chocolate Coffee Cookies
(printable version)

adapted from The Chocolate Goddess

makes about 3 dozen

1/3 c. instant coffee granules
2 tbsp hot water
2 2/3 c. flour
2 heaping tbsp unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1/2 c. unsalted butter, softened
1 1/4 c. sugar
1 tsp vanilla extract
2 eggs

1/2 c. walnuts (or whatever else you want to put in)

Preheat oven to 350 degrees.
Dissolve coffee in 2 tbsp hot water. In a separate small mixing bowl mix flour, cocoa powder, baking soda and salt. Beat butter and sugar at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer’s speed to low and slowly pour flour mixture into the butter mixture. Fold walnuts (or chocolate) into the dough. Drop dough onto an ungreased cookie sheet about 3 inches apart. Bake about 9 min.

Monthly Menu- March

March is here! It is only 18 days till spring is official, and even if there is snow on the ground up here in the Inland Northwest, I will rejoice! Isn't it wonderful that spring comes every year? Thank you, Lord!

Week 1 (March 1-5)

Tuesday

Honey Ginger Chicken Stir Fry with White Rice

Courtesy of my sister-in-law, this turned out to be a very light and yummy alternative to our usual stir-fry, with sauce from a packet and vegetables from the freezer. I loved using fresh veggies, and the sauce was perfectly light!

Wednesday

Chicken, Rice & Vegetable Soup with Rolls

A new recipe from Allrecipes.com, I have officially turned my Soup Saturdays into Soup Wednesdays. While it doesn't have the same ring to it, it is more convenient for me. Soups do so well in the crock-pot, I don't have to worry about them during Awana at all. It usually doesn't matter how long the simmer if I get back later than planned. :)

Thursday

Honey-Mustard Baked Chicken with Brown Rice and Asparagus

My sisters are visiting from Oregon, and this is a favorite that my sister Jewelissa created. So we'll make it together!

Friday

Whole Wheat Pizza with Fruit & Veggies

Saturday

Spaghetti with Rolls

A neighbor gave us a delicious looking batch of his own homemade sauce, and I froze it, so I look forward to trying it later this week!

Week 2 (March 8-12)

Tuesday

Game Hen with Potatoes

Okay. Travis came home one day with this itty bitty chicken from our Food Bank. I think it's a Cornish game hen but I'm not positive. So...I'll try treating it like one and see what happens!

Wednesday

Leftover Cabbage Beef Soup with Corn Muffins

From the freezer!

Thursday

BBQ Chicken with Mashed Potatoes

A great easy crock-pot dish.

Friday

Pizza

I think I've decided to make Fridays pizza days. We never get tired of the homemade crust and it's soooo easy!

Saturday

Pot Roast with potatoes or Butternut Squash

Week 3 (March 15-19)

Tuesday

Chicken and Broccoli Stuffed Shells with Alfredo Sauce

A recipe courtesy of my sister-in-law's blog

Wednesday

Beef Barley Soup with Crescent Rolls

Made from the roast from Saturday!

Thursday

Train Wreck

Taco Salad, Rief style!

Friday

Pizza

Saturday

Hot Dogs and...?

Turkey Dogs!

Week 4 (March 22-26)

Tuesday

Lasagna Casserole with Green Salad

Like lasagna, only easier. :)

Wednesday

Chelsia's Chicken Stew with Biscuits

A great standby soup we haven't had in awhile!

Thursday

Waffles (or Pancakes) with Turkey Bacon and Canned Peaches

Breakfast for dinner!

Friday

Pizza

Saturday

Hamburgers

Week 5 (Whew! This is a long month! March 29-31)

Tuesday

Shepherd's Pie

Classic comfort food: meat and veggies with mashed potatoes and cheese on top. :)

Wednesday

Chicken Tortilla Soup with Trimmings

Thursday

Chicken Enchiladas

When I made these last month, I made enough to freeze a batch, so this will be easy!

My Deep Dark Secret (Bran Muffins)

I have a secret. I eat it every day. It's good with a little butter (or a healthier choice of spread) on top and a cup of coffee to wash it down. It's dark and moist....and a good source of fiber. If you can't guess, it is, in all of it's deep, dark, flavorful, healthy goodness...a bran muffin.

Oh, but not any bran muffin. According to it's name, it is a Deep, Dark, Old Recipe Bran Muffin. So, I'm letting you in on my little secret. Which is now no longer a secret, seeing as I'm sharing it with the whole world of potential blog readers (and, since it was posted on Allrecipes.com was never really a secret to begin with...but that's beside the point, right?)...

Anyway, the reason that I eat a bran muffin everyday has a lot to do with my mother. She inspires me in many ways, not the least of which (though most are of far greater importance!) is my choice of breakfast. For almost as long as I can remember, my mom has eaten a bran muffin and yogurt for breakfast. Sometimes it accompanied coffee, sometimes it didn't. Sometimes the muffins were homemade, sometimes they were not. Sometimes the yogurt was a certain variety of Dannon, sometimes it was not, but whatever brand it was, it was always peach in flavor. When I was young, probably 12 or 14, I remember having a "from scratch" recipe for bran muffins and I made them for my mom often. I'd usually make a good sized batch and then freeze them so my

dad could simply defrost one each day for Mommy's breakfast. I think now my dad makes them from a Sun-Maid mix, but they are bran muffins just the same! I for one, have never been a very consistent breakfast eater. At least since I started working when I was about 16. Sometimes I'd have cereal, sometimes fruit and toast, sometimes just a cup of coffee and sometimes I remember folding a piece of bread over some peanut butter as I ran out the door! I drank smoothies at college, and last year I ate cereal or had a bagel most days. But last fall, after talking to my mom (a very wise lady, by the way) about healthy habits to get into I did two things. I joined our local gym and started eating a bran muffin and yogurt for breakfast. And to my surprise, I loved it! I found a great and simple recipe (the Deep Dark Secret) that was much like the one I used to make from scratch and am delighted to find that, 4 months later, I'm still not bored. Now, unlike my mom, I like to mix up the flavors of my yogurt, but that's all in your preference. It is a great healthy and fortifying, yet light way to start the day. Often in the mornings, when I eat my muffin (and especially when my yogurt happens to be peach!) I think about my mom, and I am grateful to her for always being such a good example!

Now for the muffins! The first thing I usually do when I make them is to make some "buttermilk," or in my case, "sour milk." I usually don't keep buttermilk on hand, so when I make something that calls for it, I make my own using a trick I got out of a cookbook awhile back. To make sour milk, all you need to do is put a tablespoon of vinegar per cup of milk in the bottom of your measuring cup, then pour in the milk to make the amount of "buttermilk" you need. I do it first off because it has to sit for 5 minutes to sour. While the milk is souring, go ahead and preheat the oven to 350!

Next, whisk the bran, flour, salt and baking soda together. The recipe said whisk, which is funny with dry ingredients, but it works really well to mix the bran and the flour together. Set the dry ingredients aside. Now here's your chance to really use that whisk!

In another bowl, beat eggs then add the other ingredients one at a time, beating after each, except the raisins.

I kind of tweaked the recipe from it's original state to include vanilla and cinnamon because I think it adds a lovely bit of flavor! If you don't like it, however, leave it out!

Now get out that wooden spoon! Add the bran mixture to the wet stuff, adding the raisins as you go. If you're a big raisin fan, you're welcome to use more than a half cup. Mix it all until there are no more dry lumps, then fill greased or papered muffin tins about 2/3 full. I can usually get about 20 muffins out of 1 recipe, but if you make them bigger, you'll probably get 16-18.

Bake for about 18 minutes or until they are not wet inside, then cool for a few minutes in the pan before removing to a wire rack. If you like, they freeze very well in a Ziploc freezer bag.

Whether you eat them every day or whip them up for a special breakfast or a change in your routine, I'm sure you will enjoy these dense, moist muffins, savoring the knowledge that you're doing something healthy too!

Deep Dark Old Recipe Bran Muffins
(printable version)

tweaked from Allrecipes.com

makes about 20 muffins

2 1/2 cups wheat bran

1 1/2 cups flour

1 tsp salt

1 1/2 tsp baking soda

2 eggs

1 1/2 cups buttermilk (or sour milk)

1/2 cup sugar

1/4 cup molasses

2 1/2 tbsp shortening, melted

1/2 tsp cinnamon (or more as desired)

1 tsp vanilla

1/2 cup raisins


Preheat the oven to 350.
Next, whisk the bran, flour, salt and baking soda together.
In another bowl, beat eggs then add the other ingredients one at a time, beating after each, except the raisins.
Add the bran mixture to the wet stuff, adding the raisins as you go. 
Mix it all until there are no more dry lumps, then fill greased or papered muffin tins about 2/3 full. I can usually get about 20 muffins out of 1 recipe, but if you make them bigger, you'll probably get 16-18.
Bake about 18 minutes. Cool a few minutes, then remove to wire rack to cool completely.

Monthly Menu- February

Well, January has seemed to kind of drag by, as it usually does, since after Christmas winter seems to have lost its charm! I am not too sad to change my calendar to February, as it means I am that much closer to spring, to seeing my sisters and the rest of my family (coming up in March and April!), and of course, Valentine's Day! :) Those red and pink shades and hearts in all varieties have been popping up everywhere since New Year's and my calendar is no exception. February 14 is decked out with little hearts there too! I have been feeling under the weather the last week and a half, so I don't feel like I have much inspiration to cook right now, but hopefully my appetite will pick up soon!

Week 1 (Feb. 1-5)

Tuesday

Baked Barbecue Chicken and Rice

My mom used to make this a lot when I was a kid. It's so easy- the chicken, rice, barbecue sauce and water all go together in a dish and bake! A great one-dish meal.

Wednesday

German Lentil Sausage Soup

I had a great soup at the cafeteria when we were at the hospital visiting someone a couple of weeks ago, so I think I've found a recipe to duplicate it! It contained lentils, sausage, & cabbage and it was soooo good!

Thursday

Chicken Caesar Salad

Friday

Whole Wheat Pepperoni Pizza with a Green Salad

Saturday

Valentine Dinner at POB Camp

Travis was asked to speak at a neighboring church's Valentine Dinner, so we'll be eating Prime Rib there!

Week 2 (Feb. 8-12)

Tuesday

Balsamic Chicken with Brown Rice and Asparagus

Wednesday

Cabbage Beef Soup

Another new soup recipe from Allrecipes.com. This one should use up the rest of my head of cabbage from the week before! :)

Thursday

Spaghetti with Salad and Rolls

Simply spaghetti. :)

Friday

Valentine Dinner at POB Church

This is our own church's Valentine Dinner, and we'll have prime rib here as well. I will likely be making a dessert for it.

Saturday

Hot Dogs with Chips and Fruit

We like to use turkey dogs!

Week 3 (Feb. 15-19)

Tuesday

Pork Chops with Mushroom Sauce, Pasta and Asparagus

These chops are so tender and creamy!

Wednesday

Chicken Tortilla Soup

Thursday

Fish Tacos with Roasted Potatoes

We make these delicious tacos with tilapia fillets, seasoned Mexi-style!

Friday

Mac 'n' Cheese with Pigs in Blankets

Our niece, Jenifer will be staying the night with us, so it will be fun to have her help me make this fun, kid-friendly dinner!

Saturday

Meatballs with Rice, Salad, and Rolls

Trav's parents will be visiting, so I'll serve my "famous" meatballs! :)

Week 4 (Feb. 22-26)

Tuesday

Chicken Tarragon with Potatoes and a Veggie

A new recipe from my Campbell's cookbook.

Wednesday

Minestrone Soup

Leftover from last month, in the freezer!

Thursday

Spice-Rubbed Pork Chops with Mashed Potatoes(?)

A very light and flavorful way to prepare pork chops.

Friday

Whole Wheat Pizza

Saturday

Chicken Enchiladas with Rice

My tweaked recipe for "white" enchiladas. We haven't had them for awhile, and I'm slimming them down by using light cream cheese and fat free sour cream!

Monthly Menu- January

Wow! I can hardly believe how fast 2010 has flown by! Travis and I have now been married more than a year and a half, and we've lived here in Cusick almost as long! It has been a very joyful year in many ways, but we've had our hard times and struggles too. One of my great joys, however, has been cooking! Ever since watching Julie and Julia last year, I have endeavored to try to be more adventurous in my cooking, and I think I have succeeded! I have made many things I had never attempted before! Like a turkey, hams, homemade bread, squash, trout, salmon, ground turkey, fish tacos, pumpkin, Brussel sprouts, and many others! Well, as 2011 begins, here's to trying even more new things!

Monthly Menu- January

Week 1 (Jan. 4-10)

Tuesday

Chicken Caesar Salad with Rolls

This is a delicious, light dinner! The chicken makes the salad a meal, and it's very easy to put together.

Wednesday

Sloppy Joes with Raw Veggies

In the tradition of "crock-pot Wednesday" I'm putting my favorite sloppy joe recipe in. I usually just make it on the stove top, but I think simmering for a couple of hours might do it some good!

Thursday

Chicken Stir-Fry with White Rice

Easy and so healthy and delicious!

Friday

Whole Wheat Pepperoni Pizza with a Green Salad

Saturday

Crock-Pot Minestrone Soup with Sweet Corn Muffins

A new slow cooker recipe from my "Today's Creative Crock-Pot Slow Cooker Cookbook" (Boy, that's a mouthful! We should just call it "TCCPSCC"...well, maybe not...)

Week 2 (Jan. 11-17)

Tuesday

Balsamic Chicken with Brown Rice and Butternut Squash

Wednesday

Cider Pork Roast with Potatoes and Onions

I have never cooked a pork roast before, but I picked one up at WinCo and thought I'd give it a shot- I am excited to have the leftovers to make pulled-pork sandwiches!

Thursday

Lemon Pepper Tilapia with Roasted Red Potatoes and a Green Salad

A delicious seafood seasoning made by my grandpa's company. Light and yummy!

Friday

Turkey Hamburgers with Fresh Fruit and Chips

We like to have our burgers with bacon and fried onions! Mmm!

Saturday

Chicken Tortilla Soup with Tortilla Strips and all the trimmings!

This is a definite favorite of my hubby! It is so warm and delightful!

Week 3 (Jan. 18-24)

Tuesday

Teriyaki Meatballs with Rice and a Green Salad

At hubby's request, I'm bringing back my "famous" meatballs with homemade teriyaki sauce.

Wednesday

Chicken & Dumplings

A new recipe for "crock-pot Wednesday"! The dumplings are actually refrigerator biscuits!

Thursday

Pulled-Pork Sandwiches with Raw Veggies

Friday

Mac 'n' Cheese with Pigs in Blankets

Saturday

Chicken Stew with Biscuits

Week 4 (Jan. 25-31)

Tuesday

Tilapia Fish Tacos with Fresh Fruit

Wednesday

BBQ Chicken with Brown Rice

A bottle of "Sweet Baby Ray's", a few shakes of Dean's BBQ seasoning, a little bit of brown sugar and honey and a few hours in the slow-cooker. This is so delicious!

Thursday

Whole Wheat Pepperoni and Olive Pizza with Fresh Fruit or Veggies

Friday

Crepes with Fresh Fruit

Not sure yet if these will be sweet or savory...

Saturday

Hamburger Soup with Rolls

From the freezer! :)

A Tale of Two Soups (Turkey Chowder/Beef-Barley Soup)

This is a tale of two soups that I made
Both in the crockpot and both blogposts delayed.
I am rhyming this post for no apparent reason
Maybe I've lost it- maybe it's just the season.
On any account I hope you enjoy it
If I ever finish and don't decide to destroy it!
Getting back to the soups- well, one was a chowder...
But they both were a hit, so I couldn't be prouder.
One began as a turkey, the other a roast
I was satisfied with each, so I'll try not to boast.

The week before Thanksgiving I cooked the turkey
I wanted my own leftovers, you see.
So when we were done with what we could eat
To the freezer went the rest of the meat.
Later on when we'd come back
I took the turkey out of it's freezer sack
And popped in the crockpot this recipe dear
One I'd found online after Thanksgiving last year.
It came from a place called Recipezaar
I if I would rate it, I'd give it more than one star!
Probably five, it's really that good
If you have turkey, then try it you should!
It involves mostly veggies and broth, of course
Chicken, unless you make turkey broth straight from the source!
I guess what makes it a chowder is the flour
Which you cook with the onion before simmering for hours.
A special flair that you put in this dish
A half cup of apple juice which makes it delish!
Homestyle goodness and a tangy flavor
This is one chowder that you'll want to savor!

The second soup, as I said, was a roast
But it was bad news- I might even say "toast!"
The meat was fatty and chewy and gross
I thought I might thow it out- and came close.
But I hoped maybe I could redeem it with soup
We'd just see if my meat could jump through that hoop!
It needed some tenderizing- maybe soup would be just the thing
And a church dinner was coming and I needed something to bring.
So later I trimmed all the fatty parts down
And chopped up the good parts- I sure went to town!
I added some veggies (corn, peas, garlic, potato
Celery, carrot and even tomato)
Bay leaf, basil and barley too
Better add broth or this will be stew!
Better Homes & Gardens is the one that I owe
For this delicious recipe that I have to show.
"Beef-Barley Soup" proved to be just right
Savory and warm, comfort food to the last bite!

Both of these soups (excuse me...chowder- oh well)
Create in your home a lovely food smell.
They simmer away in the crockpot all day
Ready when you are to keep hunger at bay.
Both can be served with a side that you choose
But here are a few suggestions for what you should use:
Rolls are always a pleaser- that's true

Or you could always go for something that's new.

Biscuits are also an option that's swell

If you use Bisquick, I swear I won't tell!

Cornbread is good, using Jiffy or no

Bread soup-sides are good, however you go!

Hope you will try one or both of these treats

They make quite a lot so you can freeze the rest of the eats.

I love having frozen soups on hand

They make a great quick dinner if you're in a jam.

I think my rhyming's getting poorer- I'd better stop now

But make sure and read the recipes below!

Turkey CHOWDER
(printable version)

1/2 cup chopped onion

1 cup sliced celery

2 TB butter

2 TB flour

1/2 tsp salt

1/4 tsp black pepper

1 tsp dried thyme

5 cups chicken broth (or 3 cans)

2 potatoes, peeled and cubed

1 cup chopped carrots

1 cup sliced zucchini

1/2 cup apple juice (or cider)

3 cups chopped cooked turkey

Cook onion and celery in butter. Stir in flour, salt, pepper and thyme. Slowly add the chicken broth. Combine broth mixture and remaining ingredients in slow cooker. Cover, cook on low 4-6 hrs.

Beef-Barley Soup
(printable version)

12 oz. beef stew meat (or leftover roast!), cut into 1-in. cubes (if not using leftover roast, brown meat in oil before following rest of recipe)

4 14 oz.cans beef broth (or more if needed)

1 cup chopped onion (1 lg)

1/2 cup chopped celery (1 stalk)

1/2 cup chopped carrots

1 tsp dried oregano or basil, crushed

2 cloves garlic, minced

1 bay leaf

1 cup frozen mixed vegetables (I used 1/2 cup peas & 1/2 cup corn)

1 14.5 oz. can diced tomatoes, undrained (may use the Italian variety)

1 cup 1/2-in. cubes peeled potato

2/3 cup regular barley

Combine all ingredients in 6-qt slow cooker. Cover, cook on low for 8-10 hrs or high for 4-5 hrs.