Stuffed Bell Pepper Soup...

2lbs. lean ground beef, browned, (I have used ground turkey and even half beef and half turkey)
28 ounce can tomato sauce
28 ounce can whole tomatoes (I prefer petite diced tomatoes)
2 C. cooked brown rice...or any rice you prefer
4 C. chopped green and red peppers
1 medium onion, chopped
1/4 C. brown sugar
salt and pepper

Add all the ingredients together. Simmer 45 minutes or until peppers are tender it can be simmered longer.

My friend Tina made this soup for us one rainy day when my husband and I went to visit them at the beach. It quickly became my husbands favorite soup and I have made it many times. It freezes well. I make up little containers to pack for his lunches.

Even though we live in Southern California I make soup all summer long. I might be crazy but I love soup and this one is a keeper!

Taco Salad Bowls...

I just had to share one of my favorite things..click here.Taco Shell Pans. They are sold in a package of two. There are two sizes, this is the larger one. I have the smaller one that I make for my girlies when they are here and they also make cute little bowls for dip. What's nice about these bowls is they are baked and not fried. This cuts way back on calories and they aren't greasy. A friend of mine says she bakes these after they are sprayed with regular Pam and sprinkles cinnamon and sugar on them. She serves ice cream in them..I haven't tried this yet, but I am sure that I will.

I spray the pan before the burrito size flour tortilla is placed in the pan. I use either regular Pam or olive oil spray.

I spray the flour tortillas just a little bit. Prick with a fork so the tortilla won't bubble up. Bake at 350-375 for 10-15 minutes until they are a light golden brown.

Remove from the pan and let the tortilla cool. The tortilla will shrink about a half inch. I have found I like Mission Tortillas the best. Mission Tortillas may be just a California company.

I have a lazy susan that fits in the center of my table that I fill with all the toppings if I am serving this for guests. This is what I fill our bowls with.

Refried beans

Taco meat, ground beef or chicken

Shredded lettuce

Diced avocado or guacamole

Sliced black olives

Shredded cheddar cheese

Thinly sliced green onion

Diced tomato

Dollop of sour cream

Some people like salsa as a dressing, I prefer Kraft Catalina Fat Free dressing.

The toppings are really a personal choice.


This has really been a fun meal when we have company and it's so easy to do two tortilla bowls for just my husband and me.

Enjoy!

Oven Baked Beef Stew...

This is all there is to it..put all the ingredients in the pot, even the uncooked stew meat. Cover and bake....The house will smell so good all afternoon.

Just clean up the kitchen, dinner will be ready in 4-5 hours..and it looks like you were busy all afternoon making this great dinner.

This is how yummy it looks when it's done!

2 lb. stew meat
3 large carrots
5 medium sized potatoes
1 medium chopped onion
3 stalks celery
1-16 ounce can tomatoes, or stewed tomatoes ( I like the petite diced)
1 Tbsp. salt
dash of pepper
3 Tbsp. dry tapioca

1 C. water with teaspoon of beef bouillon

Cut stew meat into bite size pieces; cut potatoes and carrots in chunks. Slice celery.
Mix all ingredients together.
Bake 250 degrees, covered for 5 hours. Do not peek.

I add:
3/4 C. frozen defrosted peas
1 C. green beans

This is so easy to make. You just put it all together and forget about it!

Spaghetti Pizza Deluxe...

My family always loves this dish. I usually double the recipe and bake it in my lasagna pan. (Pictured above.) I have also used ground turkey. When using the jelly roll pan the spaghetti is thinner and more crust like. I package up any of the leftovers for my husband's lunches. It freezes well. Enjoy!

7 oz. spaghetti
1/2 C. skim milk
1 egg, beaten

1/2 lb. lean ground beef
1 small onion, chopped
1/2 bell pepper, chopped
2 garlic cloves, minced
1 15 oz. can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. pepper

2 C. sliced fresh mushrooms
2 C. shredded mozzarella cheese


Prepare the spaghetti and drain. In medium bowl blend milk, egg and spaghetti, toss to coat.

Spray a 15x10 inch jellyroll pan with Pam. Spread spaghetti mixture evenly in pan..
In a large skillet cook beef, onion, bell pepper and garlic until beef is done

Add tomato sauce and seasonings, simmer 5 minutes.
Spoon meat mixture evenly over spaghetti.

Top with mushrooms and cheese.

Bake at 350 degrees for 20 minutes. Let stand 5 minutes before cutting.

Layerd Enchilada Pie...

This is an old recipe from a friend's Mom from High school. it is so easy to make and it's been a hit every time I've made it. The tortillas are placed in the casserole dish whole, not torn in pieces. I have also added canned pinto beans, drained and rinsed layered between the meat and cheese. I think I like it that way best.

1 lb ground beef
1 medium onion, diced
1 garlic clove, minced

1 tsp salt
1/4 tsp. pepper
1 Tbsp. chili powder or taco seasoning
1 small can sliced black olives
1 8 oz. cans tomato sauce

6 corn tortillas
2 C. shredded cheddar cheese
2/3 C. water

Saut'e ground beef, onion and garlic
Stir in seasonings, olives, and tomato sauce

In round 2 quart casserole dish, spayed with Pam, alternate layers of tortillas, .eat and cheese. Ending with last layer of cheese. pour water at the edge of casserole dish and bake at 400 degrees for 40 minutes. Cut in quarters a, makes four generous servings.

Beefy Vegetable Soup...

1 1/2-2 lbs. of beef stew meat
1 medium onion, chopped
4 stalks celery, chopped or sliced
3-4 carrots, diced or sliced
3 potatoes, peeled and diced
1 or two cans of petite diced tomatoes
1/2 C. chopped parsley
1/2 tsp. basil
1/2 tsp. thyme leaves
salt and pepper to taste

1/2 -1 C. frozen corn
1/2 -1 C. frozen peas


In a soup pot brown beef with a Tbsp. of oil. Add 10-12 cups of water. This is an estimate. I fill my pot to within 3 inches from the top of the pan.

Add all the ingredients except the frozen vegetables.

Cover and simmer 2 hours or until beef is tender.

Stir in frozen vegetables and 1 tsp. salt

Continue cooking until vegetables and beef are fork tender.

You can do whatever you prefer with this recipe. Add other vegetables..omit the potatoes.

The house smells so good with this simmering all day!

Mushroom Barley Soup...

This is one of my favorite soup recipes. It originally came from Taste of Home magazine. I have substituted the one can of beef broth and used two cans of chicken broth instead. I will probably do that from now on.This is a soup that doesn't have to cook all day to taste good. Simmering a couple of hours and it is good to go! It's a hearty soup that everyone that I have served it to, has enjoyed.

1 1/2 pounds stew meat, cut into 3/4 inch cubes
1 Tbsp. cooking oil
2 C. finely chopped onion
1 C. sliced carrots
1/2 C. sliced celery

1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 tsp. dried thyme

1 can beef broth, 14 1/2 ounces
1 can chicken broth, 14 1/2 ounces
2 C. water
1/2 C. medium pearl barley
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. chopped fresh parsley

In a Dutch oven or soup pot, brown meat in oil.
Remove meat with a slotted spoon and set aside.

Sauté onion, carrots, and celery in drippings over medium heat until tender, about 5 minutes.Add mushrooms, garlic, and thyme, cook and stir for 3 minutes.Add broths, water, barley, salt and pepper.Return meat to pan, bring to a boil. Reduce heat, cover and simmer for 1 1/2- 2 hours or until barley and meat are tender. Add parsley.

Spaghetti with Italian Sausage...

1/2 lb mushrooms
1 med. onion, diced
1 med. green pepper, diced
1/4 C. olive oil or salad oil
1/2 lb. sweet Italian sausage, cut in pieces
2 1/2 lb. ground beef
1 can (1 lb 12oz.) solid pack tomatoes
2 6 oz. cans tomato paste
1 C. water
2 tsp. salt
1 tsp. garlic salt
1 bay leaf
1 tsp. basil leaves
1/2 tsp. oregano leaves
1/4 tsp. pepper
1/2 C. sliced green olives

In Dutch oven sauté mushrooms, onions and green pepper in oil until crisp and tender.Remove with slotted spoon.

In the same pan brown sausage, remove and brown beef.

Remove any excess fat. Return vegetables and sausage and stir in tomatoes and paste, 2 tsp. salt and seasonings.

Cover and simmer 1/2 hour. Uncover and simmer 1 1/2 hours longer, stirring occasionally.
Stir in olives the last 15 minutes of cooking time.

Pizza Burgers...

1 1/4 lb. extra lean ground beef
1 ounce (10-12 slices) pepperoni
1/4 C. bottled pizza sauce
1/4 C. Italian style bread crumbs
4 thin slices mozzarella cheese
4 hamburger buns

Turn gas grill to medium high.
Place ground beef in a large bowl.
Coarsely chop the pepperoni and add it to the bowl.
Add the pizza sauce.
Using your hands, mix until the sauce is fully mixed into the meat.
Shape into 4 patties.
Grill until the meat is done but not dry.
Place a slice of cheese over each burger and cook until the cheese melts.
Serve on a bun and serve with condiments.

This was my Mom’s recipe and she liked to add chopped onions and bell pepper to the meat mixture. These burgers can be broiled or even fried in a frying pan rather than on the grill.

Baked Spaghetti...

1 lb. ground beef
1 C. chopped onions
1 C. chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) cut up tomatoes with liquid
1 can mushrooms, drained
1 small can sliced black olives
2 tsp. dried oregano
12 oz. spaghetti, cooked and drained
2 C. shredded cheddar cheese1 can cream of mushroom soup, undiluted
1/4 C. water
1/4 C. Parmesan cheese


In a large skillet brown meat. Remove from pan and set aside.
In the same pan saute onion and bell pepper until tender. Add tomatoes, mushrooms, olives and oregano.
Add ground beef and simmer for 10 minutes.
Place 1/2 the spaghetti in a greased 13x9 baking dish.
Top with 1/2 the meat mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese
Bake uncovered at 350 degrees for 35-40 minutes or until heated thoroughly.

Cheese Filled Meatloaf...

I found this recipe in a back issue of Taste Of Home Magazine. This is a delicious meatloaf. I am not sure how healthy it is with the sour cream and cheese in the middle, but it was good for a once and awhile special treat! The original recipe called for rubbed sage, I don't like sage, so I left it out. I used less sour cream and it turned out fine. I think even light sour cream would work well. It took longer to bake than 65 minutes, so I used my meat thermometer to tell me when it was done. It was close to an hour and a half. Don't let rolling the meat intimidate you, it is very easy to do. Use foil and not wax paper, it will stick to wax paper. If you like cheese and green olives... you're going to love this! Enjoy!

1/2 C. milk

2 eggs, lightly beaten

1 Tbsp. Worcestershire sauce

1 C. crushed cornflakes

1/2 C. finely chopped onion

3 Tbsp. finely chopped celery

1 tsp. salt

1/2 tsp. ground mustard

1/4 tsp. pepper

1-1/2 pounds lean ground beef

1 C. (8 ounces) sour cream

1 C. (4 ounces) finely shredded cheddar cheese

1/2 C. sliced pimiento-stuffed olives

In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well.
On a large piece of heavy-duty foil, pat beef mixture into a 14-in. x 10-in. rectangle.

Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives.

Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a meat thermometer reads 160°.

Let stand for 10 minutes before slicing.