Warm Up with Soup

7 delicious soups to keep you warm inside and out.

Soup is a great way to clean out your refrigerator.  You can make soup with all kinds of meat, vegetables, legumes, grains, and/or pasta.  Here are 7 of my soup recipes that are simple and delicious.  Many are meatless, vegetarian, or vegan and all will help keep you warm.

A #roundup of 7 delicious soup #recipes. Warm Up w/ Soup  [Tweet this]

Black Bean Soup

A creamy, flavorful, and meatless soup made with black beans and spices.  Filling enough for an entree.

Warm up w/ #meatless Black Bean Soup  [Tweet this]

Cauliflower and Chickpea Soup

A creamy soup made with chickpeas, cauliflower, coconut milk and warm spices.  Cauliflower and chickpea soup is a delicious and vegan meal.

Warm up w/ #vegan Cauliflower & Chickpea #Soup  [Tweet this]

Green Pea Soup

Healthy and easy frozen green peas pureed in a flavorful broth for a creamy and delicious, vibrant green, soup.

Warm up w/ #frozenpeas in Green Pea #Soup  [Tweet this]

Lentil Soup

A bold and spicy soup with hot Portuguese sausage and healthy lentils.

Warm up w/ #healthy #lentils in Lentil Soup  [Tweet this]

Minestrone Soup

A simple, vegetarian, Italian style soup made with vegetables, beans, pasta, tomatoes, and spices.

Warm up w/ #vegetarian Minestrone #Soup  [Tweet this]

Mushroom and Wild Rice Soup

A creamy, meatless, soup with mushrooms and wild rice.  It's warm comfort food for a cold night.

Warm up with #comfortfood Mushroom and #WildRiceSoup  [Tweet this]

Pureed Carrot Soup

A creamy, vegan, soup made with pureed carrots, onions, and beans in a vegetable broth with a hint of dill.  It's filling enough for a meal but also great with a small sandwich.

Warm up w/ #vegan Pureed Carrot #Soup  [Tweet this]

Enjoy.

Linked to:  Full Plate, Foodie Friends, Freedom, Foodiefridiy, Pretty Pintastic, 2 cup, Lou Lou Girls Whimsy, Wonderful, Tickle my Tastebuds

Follow Joybee What's for Dinner? on Pinterest:

Read more ...

Beef and Bean Burritos

Leftover Beef and Bean Taco meat stretched with rice and rolled in a flour tortilla.

Burritos are an easy handheld meal.  You can get all of your food groups in one delicious bundle. They are very filling (you usually only need one) and inexpensive.  The only drawback is that they can be a little difficult to roll.  Luckily for me, my husband is pretty good at it so he is the Official Burrito Roller of the house (he's also the Oficial Crescent Roll Roller and the Official Broken Cookie Eater...he has many titles).

BeefandBean #Burritos are easy #handheldmeals  [Tweet this]

These burritos were a great use for leftover Beef and Bean Taco meat.  We had tacos for 2 nights but on the 3rd night, there wasn't quite enough leftover for two meals.  So, I added rice, tomatoes, and more spices making the leftovers last for another four meals.  I love being able to reuse leftovers and get even more bang for my buck.   I really only had to cook once for 2 different dinners that lasted all week.

More #bangforyourbuck reuse #leftovers in Beef&Bean Burritos  [Tweet this]

Beef and Bean Burritos

Cook time:  20-30 minutes
Servings:  4-6

Ingredients:

1 cup dry rice
1 1/2 cups water
1 13.5oz can of diced tomatoes
1 pinch of salt
2-3 cups leftover Beef and Bean Taco meat (or any taco meat)
Paprika (optional)
Cayenne (optional)

Place dry rice in rice cooker.  Mix in the water, tomatoes, and salt.  Turn on the cooker and cook until done.

Meanwhile, reheat the leftover taco meat in a large skillet over low to medium heat.  Mix in the cooked rice and season as desired.  Remove from heat.

Heat 12-inch flour tortillas, covered with a damp paper towel, in the microwave for about 15-30 seconds until warm and pliable.

Place about 1-2 cups of the meat mixture on a tortilla.  Add cheese, lettuce, and any other desired toppings but try not to over fill the tortilla.  Then roll up the burrito and wrap in foil.  There are many instructions on how to roll a burrito online.

Makes about 4-6 burritos.

Enjoy.

For more burritos try these taco/taco salad fillings:

Chorizo & Black Bean

Pulled Pork

Slow Cooker Chicken

Check out the recipes that gave my husband his titles (Official Crescent Roll Roller and Official Broken Cookie Eater):

Easy Crescent Rolls

Chocolate Chip Cookies

linked to:  Full Plate, Freedom, Foodie Friends, Pretty Pintastic, Best of the Weekend, Lou Lou girls, 2 cup, Wonderful, Whimsy

Follow Joybee What's for Dinner? on Pinterest:

Read more ...

Beef and Bean Tacos

A slightly spicy taco filling made with ground beef and black beans.

As you all probably know by now I love taco salad.  I make taco salad at least once a month (if not more) but I thought y'all might be tired of seeing taco salad.  So this time, I made tacos instead.  Tacos are convenient handheld fun meals and the variations are endless.  This is one of many possible fillings and it was delicious.  Crunchy tacos are my preference but  this would be fine in soft shells too.

Beef&Bean #Tacos are are convenient handheld food  [Tweet this]

Taco filling is great because it's so versatile.  I always make a big batch so there are plenty of leftovers.  I've used leftovers in breakfast tacos, burritos, cheese dip, taco salad, and I think of new uses all the time.  Even when I'm not feeling creative I can eat the same meal every night if it's tacos.

#Leftover BeefandBean #Taco meat has many uses  [Tweet this]

Beef and Bean Tacos

Cook time:  30 minutes

Servings:  6

Ingredients:

1 pound ground beef
5 cloves garlic, minced
1 large onion, chopped
1/2 cup chopped tomatoes
1 very large red bell pepper, chopped
1 jalapeno, diced
1 Tbsp oil
2 cups black beans (or one can, rinsed and drained)
2 tbsp paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste

In a large skillet, over medium heat, cook the ground beef (seasoned with salt and pepper) until browned and cooked through.  Remove the meat, drain the grease, and set aside.

You can chop, dice, and mince the following 5 ingredients, or (like I did) blitz it all in a food processor until finely chopped (like salsa).

In the same skillet, heat the oil and then add the garlic, onion, tomatoes, and peppers (season with a little salt and pepper).  Cook, over medium heat, until softened and fragrant.  Add the beef back to the mixture, and the beans, paprika, and cayenne.  Stir well and allow mixture to boil (if there isn't enough liquid from the vegetables add about 1/4 cup of water).  Then lower the heat.

Simmer (uncovered) for at least 15 minutes or until much of the excess moisture cooks off and flavors meld.  Taste and adjust seasoning.

Makes about 6 servings.  Serve in taco shells or as taco salad with lettuce, cheese, and tomatoes.

Enjoy.

For more taco ideas check out:

Bean & Rice Taco Salad

Fish Sticks Tacos     -

Slow Cooker Chicken Taco Meat

Linked to:  Full Plate, Foodie Friends, Freedom, Whimsy, Tickle my Tastebuds, Wonderful

Read more ...

Simple Chicken Tacos and Black Beans

A very simple dinner using leftover chicken for tacos and a quick black bean side dish.

These tacos were completely unexpected and delicious.  I bought corn tortillas, made slaw, and had black beans warming in preparation for Fish Stick Tacos (which I'll post next time).  I was waiting for my husband to get home from work before I cooked the fish sticks when he surprised me by bringing home leftovers.

Unexpected leftovers make great tacos.  [Tweet this]

Someone from his work had barbecue/grilled chicken for lunch and couldn't finish it all so he brought me the leftovers.  I don't want y'all to think we can't afford to buy our own food.  We can, but my husband hates to see any food go to waste and he knew I had tacos planned so thought I might sub chicken for the fish sticks.  It wasn't much chicken but plenty for the two of us and even easier than the dinner I had planned.  So that's how these Simple Chicken Tacos came into existence.  Once again an unplanned meal rescued leftovers and tasted great.  This would work well with leftover rotisserie chicken too.

Rescue leftover rotisserie chicken with tacos.  [Tweet this]

Simple Chicken Tacos

Prep/cook time:  15 minutes or fewer
Servings:  2

Ingredients:

*Quick lime slaw
1 cup leftover chicken, shredded
4 Corn Tortillas, toasted/grilled
Cilantro

**Quick Lime Slaw:  1/2 head of cabbage sliced/shredded, juice of 1 lime, 1 Tbsp Mayonnaise, and 1 tsp sugar.  Toss the cabbage in the juice, mayonnaise, and sugar until thoroughly mixed.  Cover and refrigerate for at least 1 hour or until ready to use (it's great right away too if you're crunched for time).

Grill the tortillas quickly on both sides until pliable and sturdier (see my trick for more details).  Cover with a towel and set aside.

Meanwhile, heat the leftover chicken (in the microwave is fine).

Lay out the tortillas (2 per person).  Spread some of the slaw on each tortilla, then 1/4 of the chicken, and top with cilantro.

Serve with black beans (recipe below).

Black Beans and Red Pepper Side

Cook time: 15-20 minutes
Servings:  4-6

Ingredients:

1 Tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cups pre-cooked black beans (or 1 can drained)
1 Tbsp garlic powder
salt & pepper to taste
Hot sauce or hot pepper flakes, optional

In a medium saucepan cook the onion and red pepper, over medium-high heat (with a sprinkle of salt and pepper), until tender.

Add the black beans (and salt if needed), garlic powder, and hot sauce if using (enough to make it spicy to your liking).  Stir to mix well, lower the heat to low, and cover until the beans are heated through.

Serve as a side dish for any meal.

Enjoy.

For more taco ideas check out:

Tequila Lime Shrimp Tacos

Cinnamon Spice Fish Tacos

Beans and Rice Tostadas

Linked to:  2 Cup, Treasure Box, Lou Lou Girs, Talk, Wake Up, Whimsy, Full Plate, Freedom, Food Friends, Pretty Pintastic, Best of the Weekend

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...

Chicken Burrito Bowls

Chicken, peppers, corn, beans, and rice all mixed together with tomatoes.  Ready to eat or wrap in a tortilla.

How can you make burritos gluten free?  Just don't use a flour tortilla.  Burrito bowls are everything that is great about a burrito without the tortilla.  If you don't want to get rid of the tortilla you can always use this as a filling too.

Chicken Burrito Bowls

Ingredients:

1 Tbsp oil
1 onion, chopped
2 bell peppers, chopped
1 jalapeno, diced
3 cloves garlic, minced
1 cup, uncooked, rice
1 can chicken broth (about 2 cups)
1 can corn, drained
1 cup cooked chicken (great use for leftover rotisserie chicken)
2 cups cooked black beans
1 can diced tomatoes, drained
Salt and pepper to taste

Heat oil, over medium heat, in a large stock pot.  Add the onions and peppers (generously season with salt and pepper)  and saute until tender.  Then add garlic and cook for a few seconds until fragrant.

Pour in the uncooked rice and stir to mix well.  Allow the dry rice to cook for a few minutes then add the chicken broth.  Bring to a boil then reduce heat to low and let simmer until rice is cooked.

Lastly add the corn, chicken, beans, and tomatoes.  Mix thoroughly and allow to cook on low until heated through.

Taste and add more seasoning as needed.

Serve in bowls topped with cheese, salsa (such as Roasted Pepper Salsa or Fresh Salsa), and/or any other toppings of your choice.  You can even roll it all in a tortilla for a traditional burrito.

Makes 6 servings.

Enjoy.

Linked to:  Two Cup, Lou Lou Girls, Teach Me, Tasty Tues, Tickle my Tastebuds, Whimsy, See ya in the Gumbo, Merry Mon


Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...