Minestrone Soup

1 TBS. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.1 oz.) reduced sodium chicken or vegetable broth
1 can (15 1/2 oz.) reduced sodium garbanzo beans, rinsed and drained
1 can (14 oz.) Italian style stewed tomatoes
1 can (15 1/4 oz.) reduced sodium new red kidney beans, rinsed and drained
2 cups cooked kale or spinach, optional
1/2 cup uncooked small shell shaped pasta
1/4 tsp. italian seasoning
1/4 tsp. crushed red pepper
grated parmesan cheese

In medium saucepan, heat oil over medium high heat until hot.  Cook and stir onion and garlic 3-5 minutes or until onion is translucent.  Add next 8 ingredients; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender.  Serve with parmesan cheese, if desired.

203 calories per serving.


Apple Pie Crumble...


2 1/2 cups flour
1 1/4 cups brown sugar
3/4  cup quick oats
1 cup melted butter

1/2 cup sugar
3 TBS. corn starch
1 cup water
3 cups diced and peeled apples
1 tsp. vanilla extract
1/2 tsp. cinnamon
2 tsp. lemon juice


In a bowl combine flour, brown sugar, oats, and butter.  Keep 1 1/2 cups for the crumble top of the pie.  Press the remaining into the bottom and sides of a 9 inch pie pan.

In a saucepan, combine the water, sugar, and cornstarch.  Bring the mixture to a boil until it thickens. Remove from heat and stir in the apples, vanilla, cinnamon, and lemon juice.  Pour this mixture into the pie crust and then top with the rest of the crumble topping.

Bake for 35-45 minutes on 375.  If the pie starts to look to brown, cover with aluminum foil for the remaining cooking time.  Cool on wire rack.

Gingersnap Pie Crust...

30 Gingersnap Cookies
1/4 cup sweetened shredded coconut
5 TBS. melted butter

Directions.  Process the gingersnaps in a food processor until fine.  Add to a bowl along with the coconut and melted butter.  Mix until combined.  Press firmly into the bottom and the sides of a 9 inch pie pan.  Bake for 10 minutes on 350 degrees and let cool completely.

This crust pairs nicely with a banana cream, coconut cream, or lime pie.


Quick and Easy Korean Beef

recipe from Six Sisters Stuff

Korean Beef
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Caramel Crispix

18 oz Crispix Cereal
1 1/2 c. brown sugar
1 1/2 c. butter
1/3 c. lite karo syrup
1/4 tsp. baking soda
small can cashews

Boil sugar, butter and karo for 2 minutes.  Add baking soda.  Pour cereal in a brown paper bag and add the caramel.  Roll top of bag to close and shake. Microwave 1 1/2 minutes and shake again. Microwave another 1 1/2 minutes and shake again.  Microwave another 1 1/2 minutes and shake again.  (Watch carefully...no fires!)  Pour out in single layer onto wax paper to cool.

Shelly's Menu Nov. 16-22

Sun: Pork Tenderloin with Roasted Carrots and Broccoli (still haven't gotten to this from last week)
Tues/Wed: Taco Soup with fixings
Sat: Korean Beef over rice


Chicken Pot Pie

Recipe from Tasty Kitchen


  • 6 Tablespoons Butter
  • ⅛ teaspoons Thyme
  • ¼ teaspoons Pepper
  • 6 Tablespoons All-purpose Flour
  • 1-½ cup Chicken Broth
  • 1-½ cup Half-and-half
  • 2 cups Cooked, Then Cubed Chicken
  • 1 whole Carrot, Diced And Cooked
  • ½ cups Peas Cooked
  • 6 whole New Potates, Cooked And Cubed
  • 1 box Double Crust Pastry Shell (or Make Your Own!)


Cook butter, thyme, flour, pepper (add salt to taste) on low heat until bubbly. Remove from heat and add chicken broth and cream. Heat to boiling, stirring constantly till thick. Fold together sauce with chicken and vegetables. Pour into uncooked pastry shell. (can mound high in shell,) Put pastry shell on top and vent like you would an apple pie. Bake in preheated oven @425 for 30 minutes.


Shelly's Menu Nov. 10-15

Mon: Italian Sandwiches (still haven't gotten to these from last week)

Tues: Pork Tenderloin with Roasted Carrots

Wed: Leftovers

Thurs:Firecracker Chicken with Rice and Steamed Broccoli

Friday: Turkey Breast of Wonder with Mashed Potatoes and Green Beans

Saturday: Shredded Beef Tacos with toppings and Homemade taco shells, black beans, Mexican rice


Marinated Grilled Shrimp

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers (soaked in water for about 30 minutes so they don't burn)

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Shelly's Notes:  We didn't skewer them, just cooked them on tin foil that we placed directly on the grill.  YUMMY!

Olive Garden Knockoff Zupa Toscana Soup aka Spicy Tuscan Soup

1 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cup Heavy Cream
Salt And Pepper, to taste

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.

Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.

Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.

Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.

Brown Sugar Pound Cake with Caramel Drizzle

1-½ cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped

Caramel Drizzle
1 – 14 ounce can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
½ teaspoon vanilla extract

Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Don't over bake...It will get dry and trust me, you want this to be done, but barely, so it's moist and gooey!
TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon HOT Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduceheat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.


Pioneer Woman's "Simple, Perfect Chili"

We love this chili recipe at our house!


2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina ( corn flour, found in the Mexican food section of many supermarkets)
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.


Quick Cinnamon Rolls

3 1/2 cups warm water
3/4 cup sugar
1 cup oil
6 TBS. yeast
1 TBS. salt
3 eggs
10 1/2 cups flour
2 sticks butter-melted
1-2 cups brown sugar
Cinnamon as needed

1.  Mix water, sugar, oil, and yeast. Let sit for 15 mins.
2.  Add salt, eggs and flour. Mix well. Roll and spread with butter, brown sugar and cinnamon.
3.  Cut and let rise for 10 mins. Bake at 425 degrees for 10-15 minutes on a greased baking sheet. Glaze while warm (cream cheese frosting)

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