Egg Drop Soup and Vegetable Fried Rice Day 31

Egg Drop Soup

1 can chicken broth

1 C. water

1 green onion, chopped

2 eggs, slightly beaten

Heat chicken broth and water to boiling in saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. When egg is cooked through serve.

I made the fried rice like I did here except I added a whole bag of frozen stir fry vegetables.

Pork Loin, Cheddar Broccoli Rice and Broccoli

This was a complete pantry meal with no recipes. The pork loin was preseasoned and all I had to do was cook it in the oven for 30 minutes. The rice was from a box mix and the broccoli was from the freezer.

Dinner Sausage, Baked Candied Butternut Squash and Mixed Vegetables Day 29

The Dinner sausage and mixed vegetables came from the freezer the only real effort I put into making this dinner was the time for the Baked Candied Butternut Squash.
Baked Candied Butternut Squash
1 (3-4 lb) butternut squash, split and seeded
butter as needed
salt to taste
cinnamon to taste
4 Tbsp butter, melted
brown sugar to taste
nonstick cooking spray

Place squash cut side down in a baking dish with 1/4 inch of water in the bottom, cover and bake at 400 degrees for 20-30 minutes or until tender. Drain off water and allow to cool. Remove peel and place pulp into a bowl, mash with a little bit of butter and season with salt and cinnamon to taste.  Spray a casserole dish with nonstick cooking spray and place squash evenly in dish. Place melted butter on top and sprinkle with brown sugar. Bake at 350 degrees for about 30 minutes or until sugar melts on top and dish is heated through.

Crockpot Spaghetti Sauce and Italian Kale and Garlic Bread Day 28

Crockpot Spaghetti Sauce

1 lb ground beef
3 garlic cloves, chopped

1 can-28 oz. crushed tomatoes

1 can-14 oz diced tomatoes
2 cans-8 oz each tomato sauce
2 cans- 6 oz each tomato paste

2 cans-4 oz each sliced mushrooms, drained

1 medium onion, chopped

1 medium bell pepper, chopped
salt and pepper, to taste
2 tsp. parsley
2 tsp. Italian seasoning or 1 tsp. oregano

1 Bay leaf                                   

½ cup sugar

1 cup red wine

Brown ground beef with onion, bell pepper, garlic, salt and pepper in a skillet. Place in a crockpot. Add remaining ingredients. Cook on low all day in crock pot approximately 6 hours. Serve over hot cooked pasta

Italian Kale
1 large bunch kale, stems removed and leaves chopped
1 clove garlic, minced
Chicken or Vegetable broth as needed
2 Tbsp. Balsamic vinegar
salt and pepper to taste

Cook the kale in a large pot in a small amount of broth until leaves wilt and become soft. Add garlic and vinegar and cook for a few more minutes. season to taste with salt asnd pepper.