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Crockpot Minestrone Soup


Winter seems to just call for the slow cooker! I love my crockpot for all sorts of things, but I especially love making soups. Soups are my comfort food – I have fond memories of my mom making soups on a cold winter’s day. We would rip off a piece of warm, crusty bread to dip in and get every last drop of delectable broth in the bowl!

This recipe is a nod to my time living in Boston’s North End — the Italian neighborhood! Crockpot Minestrone Soup is perfect to prep the day before, refrigerate, then set it on low for 8-10 hours.

 

Crockpot Minestrone Soup
 
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A Great Winter Warmup Recipe! Full of veggies & protein-packed with kidney and white beans, this Italian style soup will be a favorite!
Author:
Recipe type: Soup, slow cooker, crockpot
Cuisine: American Italian
Serves: 12 servings
Ingredients
  • 1 cup each of carrots, celery, green beans (and really any veggie you may need to get rid of in fridge - I added diced zucchini as well!)
  • 1 whole sweet onion, diced
  • 64 oz vegetable stock
  • 2 14.5 oz cans diced tomatoes - I used Fire Roasted, with Basil, Oregano & Garlic for more flavor!
  • 2 16 oz cans dark kidney beans, drained
  • 2 15.8 oz cans great northern beans, drained
  • 2 teaspoons minced garlic, 4 cloves
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1½ teaspoons dried thyme
  • ½ teaspoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1- 1½ cups dried elbow pasta - I used Ditalini style because i like the short macaroni!
  • Optional: You can also add ¾ cup quinoa if you want to add an extra "punch" of nutrients!
Instructions
  1. Combine all ingredients, except pasta & quinoa (if using), into large crockpot.
  2. Cover and cook on high 4-5 hours, or low for 8-10 hours.
  3. In last 20 minutes of cooking add in the pasta (and quinoa if using), making sure the slow cooker is set on high for the last 20 minutes.
  4. Serve with bread and a little fresh parmesan and enjoy!

 

Crockpot Italian Beef

This is a super recipe to prepare the day before a big event or football game (think EASY tailgating!). Serve on sub rolls, with a little provolone cheese, roasted red peppers – OH SO GOOD!


Crockpot Italian Beef
 
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Juicy Italian-spiced beef, shredded and ready to serve at a tailgate or any informal event! This recipe is perfect to serve up on sub rolls, with a little provolone cheese, some roasted red peppers!
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 6-8 servings
Ingredients
  • 3 cups water or beef broth
  • 1 teaspoon of each: sea salt, black pepper, oregano, basil, onion powder, and garlic powder
  • 1 bay leaf
  • One package of dry, Italian salad dressing mix (I used Zesty Italian!)
  • 1 cup sweet onion, chopped
  • 5 lb. rump roast
Instructions
  1. Place rump roast into crockpot.
  2. Sprinkle onions over roast.
  3. In a saucepan, boil the water (or broth if you are using that).
  4. Add the spices, bay leaf and Italian dressing mix and stir. Bring to a rolling boil and turn off heat.
  5. Pour the mixture over the roast, then cover and cook on low for 10 hours.
  6. Serve on toasted sub rolls with melted provolone cheese, roasted red peppers and salted onions! Enjoy!

Remove Tree Sap From Hands In Seconds


I love the timeless, holiday tradition of bringing home the fresh Christmas tree! But want to guess what the most annoying, holiday tradition is? Trying to get the tree sap off your hands!

I have to thank James, the guy at the tree lot where we bought our Christmas trees for this fantastic tip — and it really does work in seconds!

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Who knew something so simple would work so well?

 

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Keep Holiday Lights Safe From Rain!

ssd-holiday-lightsDuring the holidays, have you ever come home one rainy night to see your holiday lights are out? When water gets into those electrical connections (like where extension cords connect to holiday lights), it can create a short which trips the circuit breaker – causing all your outdoor lights associated with that breaker to go out!

This Simple Holiday Survival tip is sure to help prevent that from happening!

SimpleSolutionsDiva.com's tip to keep outdoor lights from blowing out!
SimpleSolutionsDiva.com’s tip to keep outdoor lights from blowing out!

A New Way To Serve Stuffing

Tired of serving stuffing out of a bird’s behind? Try presenting your stuffing in a creative way (plus, you don’t have to worry about undercooking and getting salmonella!).

Make your stuffing in a bundt pan! It is not only healthy, but it presents the stuffing in a unique form! The key is to add eggs to your favorite recipe so it will hold together when you take it out of the bundt pan. Look how pretty it looks!

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You can use your own, favorite recipe, just be sure to add 3-4 eggs to your mixture (mix it in with the chicken broth you use in your recipe). Bake at 400 degrees for 30-40 minutes, until it is lightly browned.

If you are in need of a recipe, try this one:

Bacon (or Sausage) Stuffing
 
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Cook this recipe separately from your turkey and be sure to cook it in a bundt pan for a nice presentation!
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 10 servings
Ingredients
  • 4 slices thick cut bacon (or ½ cup ground pork sausage), cooked, drained and copped into small pieces (keep the fat in the pan)
  • 1 Tablespoon chopped, fresh sage
  • ½ cup fresh chopped parsley
  • ½ teaspoon (or more) minced garlic
  • Salt & Pepper to taste
  • 1 loaf of french bread, cubed and dried in a 200 degree oven until lightly toasted - about 20 minutes.
  • 2-3 cups chicken broth
  • 3-4 eggs, beaten
Instructions
  1. Heat the oven to 400 degrees.
  2. Using the pan with the bacon (or pork sausage) grease, sauté the sage, garlic, parsley together for 30-40 seconds. Add the chopped bacon (or sausage) and stir.
  3. In a small bowl, mix the beaten eggs into the chicken broth.
  4. In a large bowl, place the bread cubes, the herb mixture, and mix together.
  5. Slowly add the chicken broth mixture, tossing the bread cubes to coat.
  6. Press mixture into a lightly greased bundt pan.
  7. Bake at 400 degrees for 30-40 minutes.
  8. Allow to rest for 20 minutes.
  9. Invert onto a serving platter.

Have a VERY Happy Holiday!

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Sweet Potato Stackers

 

My family LOVES sweet potatoes! I served these and they were a BIG hit, so I believe I will serve them for Thanksgiving this year. Buttery layers of sweet potatoes with rosemary and garlic and fresh parmesan cheese – my mouth is watering just thinking about them!

These are a different way to serve those delectable, spuds of the South! And best part? No mini marshmallows!

 

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Sweet Potato Stackers
 
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Buttery layers of sweet potatoes, paired with rosemary, garlic and fresh parmesan - these Sweet Potato Stackers are sure to be a hit at the next family gathering!
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 12
Ingredients
  • 4-5 sweet potatoes, washed, peeled and sliced into thin slices.
  • 2 Tablespoons melted butter
  • 2 Tablespoons olive oil
  • 1 teaspoon freshly chopped rosemary (plus another teaspoon for topping at end)
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2-4 Tablespoons fresh grated parmesan cheese (plus 2 TBS for topping at end)
  • salt & pepper to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. Combine in a large bowl the melted butter, olive oil, rosemary, garlic powder, onion powder, salt and pepper and whisk until they ingredients are blended.
  3. Add freshly grated parmesan cheese and lightly wish.
  4. Add sliced sweet potatoes to the bowl and mix until all slices are coated in the oil mixture.
  5. In a light greased muffing tin, layer the sweet potatoes until each tin is filled to the top. These will shrink down while they cook.
  6. Cook for 45-55 minutes, or until the potatoes are lightly browned and are tender.
  7. Place on a plate and top with more parmesan cheese and fresh chopped rosemary. Serve immediately.

Sweet Potato Stacker – So Simple & So GOOD!

 

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