Delicious Stuffed Bell Peppers

Well, I have been making a lot of soups lately and decided to try a little something different.  I used to loved Stuffed Peppers growing up and remember my mom teaching me how to make them.  I haven’t made them in year so I decided to give it another shot.


  • 6 Green Bell Peppers
  • Salt to taste
  • 1 lb Ground Beef
  • 1/3 Cup of Chopped Onion
  • Salt and Pepper to taste
  • 1 can (14.5 oz) of whole peeled tomatoes, chopped
  • 2 tsp Worcestershire Sauce
  • 1/2 Cup Cooked Rice
  • 1/2 Cup Water
  • 1 can (10.75 oz) Tomato Soup
  • 1 Garlic Clove Minced
  • 1 Tbs Oregano
  • 12 Slices of Cheese


Pre-Heat oven to 350.  Bring a large pot of salted water to a boil.  Cut the tops off the peppers and slice them in half.  Remove the seeds and membranes.  Cook peppers in boiling water for 5 minutes; drain.  Sprinkle salt and pepper  inside each pepper and set aside.

In a large skillet and salute the beef, garlic, and onions for 5 minutes or until the beef is browned.  Drain off excess fat and season with salt, pepper, and oregano.  Stir in tomatoes, rice, water and Worcestershire sauce.  Cover and simmer for 15 minutes or until rice is tender.

Stuff each half  of the peppers with the beef and rice mixture.  In a medium bowl store together the tomato soup and just enough water to make the mixture like a gravy consistency.  I used about 1/4 Cup.  Pour mixture over the peppers and top with a slice of cheese.

Bake covered for about 25 minutes until heated throughly then uncover and brown the cheese on top of the peppers. Roughly about 10 minutes. Let cool about 5 minutes and enjoy!



Slow Cooker White Chicken Chili Recipe

Today was one of those days where I just wanted to throw something together in the crock pot and not have to worry about it.  I remember my friend posted this recipe a while ago on Facebook and I tried it and loved it.  I added a few special touches to this and it came out SO good!  It’s so easy to make and is so delicious!


  • 3 Chicken Breasts
  • 4 Cans of Navy Beans, Drained
  • 1 Can of Corn, Drained
  • 1 Small Onion, Chopped
  • 4 Garlic Cloves, Minced
  • 1 Packet of White Chicken Chili Seasoning Packet
  • 4 Oz Can of Diced Green Chilis
  • 1 Can of Cream of Chicken Soup
  • 1 14Oz  Can of Chicken Broth
  • 1 tsp of Cumin
  • 1 tsp of Salt


Spray the crock pot with cooking spray and place the chicken breasts on the bottom.  Add the beans, corn, and onions on top of the chicken.  In a separate bowl, mix all the remaining ingredients together and pour on top of the chicken.  Cook on low about 6 hours.  Pull the chicken out of the crock pot and let cool a couple minutes.  Once cool, shred the chicken and place back into the crock pot and cook an additional 30 minutes. You can top with shredded cheese, sour cream, and tortilla chips.


Delicious Hamburger Stew Recipe

I’ve just begun making this dish after I found a version of it online.  I like to experiment with dishes and make them my own.  This one was pretty simple because in the beginning I thought it tasted rather bland.  So with some added touches to the ingredients, I have found a soup that everyone in my family loves.  Even my husband, the picky eater. Ingredients:

  1. 2 lbs Ground Beef (I prefer 93/7)
  2. 1 Large Onion, chopped
  3. 3-4 Stalks of Celery
  4. 3 Garlic Cloves, minced
  5. 1 14oz can of Diced Tomatoes
  6. 4 Cups of Beef Broth
  7. 1 Cup of Water
  8. 1 Red Pepper, Diced
  9. 1 Yellow Pepper, Diced
  10. 1 Green Pepper, Diced
  11. 4 Carrots, Diced
  12. 5 Red Potatoes, diced
  13. 3 Tablespoons of Tomato Paste
  14. 1 Tsp Kosher Salt
  15. 1/4 Tsp Pepper
  16. 2 Tsp Parsley
  17. 1 Tsp Oregano
  18. 1/4 Tsp Cayenne Pepper

Directions: First off, take your ground beef, onions, celery, and garlic in a large stock pot on Medium/High heat until browned.  Once the meat has browned I like to drain as much fat as I can.  That’s why I choose the 93/7 meat, the fat content is very low. Return the pot back to the burner and add all the spices to the meat and stir together until mixed.  Then place all the other items in the pot.  Cook on Medium/High until it begins to bubble.  Then cover the pot and lower the temperature to Low/Simmer for about 30 minutes.  Stirring occasionally.  Then enjoy!!! 🙂 IMG_1060

**I always end up adding a little more salt and oregano to the pot as I am cooking and tasting to make sure it tastes good to me, but everyone is different on how much they like to use. **

Very easy Slow Cooker Broccoli Cheese Soup

My oldest daughter went to a restaurant and fell in love with Broccoli and Cheese soup and asked me to find a recipe and make it for dinner one night.  I found this recipe and added a few of my own touches to it as always.  She absolutely loved it.  There were no leftovers after she got done with it.


  1. Medium Onion, Diced
  2. 20oz Bag of Frozen, Chopped Broccoli
  3. 4 TBSP Of Butter, Diced
  4. 12oz Can of Evaporated Milk
  5. Can of Cream of Mushroom Soup
  6. Can of Cream of Chicken Soup
  7. Can of Cream of Celery Soup
  8. 1lb of Velveeta Cheese, Diced
  9. 1/4 TSP Pepper
  10. 1/2 TSP Salt
  11. 1/2 TSP Garlic Powder


Spray Crockpot with Pam Cooking Spray.  Saute Onion in Butter, then transfer to large bowl.  Combine sauteed onions with the soups, diced cheese, milk, and spices in large bowl, and stir well. Once those are mixed well, add the frozen broccoli.  Transfer ingredients into sprayed Crockpot, then cover with lid.  Cook on High for 2 hours, or Low for 4 hours.


Chicken and Rice

Life have been crazy around here and I haven’t been able to write some of my recipes lately.  So, today I thought I would start and share a new recipe that I have tweaked and turned into a wonderful meal.  It’s simple, and delicious, and both my girls absolutely loved it.


  1. Can of Cream of Chicken Soup
  2. Can of Cream of Celery Soup
  3. 1 Cup of Water
  4. 2 Cups of Rice
  5. 1 Package of Onion Soup Mix
  6. 1 Teaspoon of Garlic Powder
  7. 1/2 Teaspoon of salt
  8. 1.2 Lb of Chicken Breasts
  9. Butter


Start off by pre-heating the oven to 375 degrees.

In a bowl mix together the soups, water, rice, salt, and garlic powder.  Once mixed together well, coat the bottom of the 9 x 13 baking dish with butter and pour the rice mixture into the pan.  Place the chicken on top of the mixture.  Finally, take the onion soup mix and spread it on top of the chicken.  Cover with foil and place in the oven.  Proceed to cook the chicken for 1 hour and 30 minutes.  Once finished, uncover and serve.  Tastes great with a salad as a side.

Simple Slow Cooker Beef & Broccoli

The slow cooker is one of my favorite things in the kitchen.  I tend to use it a lot in my cooking, so I am always looking for new recipes and ways to spruce up dinner.  This is not only delicious, but it’s extremely easy to make and low in fat. Enjoy!


  1. 2 Packages of Onion Soup Mix
  2. 1 24 Ounce Package of Frozen Broccoli
  3. 1/2 Cup of water
  4. 4 TBSP Soy Sauce
  5. 6 TBSP Unpacked Brown Sugar
  6. 2 Lb Lean Beef Stew Meat


In a large crock pot add meat, water, soy sauce, and Onion soup mix and stir.  Cook on low for around 6 hours.  30 minutes before serving, add broccoli and brown sugar to the meat mixture.  Once broccoli is tender, it’s ready to serve.  You can serve over rice or noodles, whichever you prefer.

Delicious Albondigas Soup

Yes, there is a trend to a lot of my recipes, Mexican food.  Since moving from the Southwest to the East, we are desperate for good Mexican food.  So I am always trying to find something different because the restaurants out here, aren’t cutting it.  This was a recipe I found online and changed around and found a better recipe, or at least I think.  It’s always a victory when everyone in my family enjoys something.

Ingredients for Meatballs:

  1. 1lb of Ground Beef
  2. 1 Egg, beaten
  3. 2 Garlic Cloves, minced
  4. 3/4 Cup of cooked Rice
  5. 1/2 Cup of Cilantro chopped
  6. 1/2 tsp Salt
  7. 1/4 tsp Pepper
  8. 1 tsp ground Cumin

Ingredients Albondigas Soup

  1. 8 Cups of Chicken Broth
  2. 1/2 Cup Onion, chopped
  3. 3 Stalks of Celery  cut into chunks
  4. 1/2 Cup diced Carrots
  5. 1/4 Cup of cooked Rice
  6. 1 can of 16oz Diced Tomatoes
  7. 1/2 tsp ground Cumin
  8. 1 tsp Oregano
  9. 1/2 Cup Cilantro
  10. Salt and Pepper to taste


Make the meatballs first: Combine everything and mix thoroughly.

Form the meatballs and roll between your palms, or else they will fall apart in the soup.  This should make roughly 20-30 meatballs, depending on size.


Combine the broth, onion, celery, carrots, rice, tomatoes in their liquid, cumin, oregano, and cilantro leaves in a large pot and bring to a boil.  After it reaches a boil, reduce heat and simmer for 10-15 minutes.


Drop meatballs into the soup and bring heat to low-medium and cook another 15-20 minutes.


Salt and pepper to taste.  I garnish with homemade baked tortilla strips.