Hardy Mexican Chicken Tortellini Soup

I’ve been working on making this my double up and meal prep week.

One of the things I have prepped in this savory soup that is perfect for a cold day.

Feeds 4 + some for storing adjust according to your family size

Let’s Start with what you will need.

1lb bag of Cheese Tortellini( I used Frozen this time)

1/4 cup of elbo macaroni (optional)

1 medium sized onion chopped (red if you have one, but I didnt this time and used white)

2 celery stock pieces choppped

2 cloves of garlic

1 pint of diced tomato or 4 tomatoes diced

2 box of chicken broth

1 whole Rotisserie chicken ( I literally by the already cooked ones to save me time and money)

1/4 cup chopped carrot stixx

1/2 cup of red,yellow, orange sweet bell pepper mini

2 heaping table spoons of Italian seasoning

1/4 cup of fresh cilantro chopped

1/2 Avacodo ( for topping)

1 tbs of chilli powder ( clean looking ingredients meaning you can read and understand what your eating)

1tbs of taco seasoing ( clean looking ingredients avoid msg)

1 can of tomato soup

1 tbs of black pepper

Mexican Cheese blend ( for topping)

2 cups of water

1/2 cup of orange juice

Combine all liquid incredients and HALF of each spice and herb in a pot

let that cook for 1 hour on low

Pull the breast meat and one leg meat off the chicken, throw it in the pot.

* If you threw the whole chicken in the freezer like I did this particular day just be sure to throw it in the fridge the night before and then put it in your soup as soon as you throw the herbs n such in.

The other part I pull off and use for other meals such as chicken salad or quesodillas, salad topping ( fry in a pan with a little oil peprika and lemon peper), etc

Put in your elbo macaroni and Tortellini

the last 20 min add in your chopped veggies and the rest of your herbs n spices, except the cilatro save that.

Cook

Serve with a toping of avacado and cheese

Put the rest in a freezer bag laying flat to save room

OR can that sucker up in a canning jars.

Optional toppings

sour cream

corn chips

Tortilla toasted

There you have it, you made supper and prepped for another night all in one pot.

You’re Amature Cook,

The Outdoor Redhead

P.s. I don’t know anything, I am a student in this life just like you.

If you liked this post please like,share,follow. This post contains affiliate links (when you buy I make a little money at no cost to you, if anything you MIGHT save $).

Venison Alfredo Lasagna

This is just how I do it y’all. I’m not a chef, but the people ive made this for seems to like it πŸ™‚

Lasagna
Serves family of 3

1 package of 100% whole wheat lasagna pasta.

1 yellow bell pepper diced
1 orange bell pepper diced
2 tomatoes diced
1/4 cup chopped green onion
1/2 red onion

1/2 lb of ground venison or beef marinated in all natural hickory liquid smoke ( liquid smoke should have the the amount needed on the back of bottle)
*If you’re local to the UP super one has liquid smoke on sale for $1.

1tsp of ababo seasoning
1tsp of tumeric

1 jar of Alfredo sauce ( look at the ingredients, less is more, and make sure you KNOW all that’s in it)

1 cup of cheese ( your choice)

Brown venison in pan add the ababo and turmeric.

If your noodles need to be cooked, cook them.

Start with a layer of Alfredo on the bottom of your baking pan.

Layer the noodles, veggies,meat..until you get to the last two layers. Add the cheese in

Cover with tin foil, cook at 350Β°F for 40 minutes. Uncover and continue to cook for 5 more minutes.

*EXTRA $aver

Look in your fridge for left overs or unused, but needing to be used veggies. Chopp the veggies up really fine and add it to your meat.
I.e. zuccine, carrots, taco meat,pepperonies

Two Meals 4 Chicken Breast

Need to meal prep for the weekend?

All you need is a few ingredients.

4 chicken breast πŸ”

4 bell peppers

3 banana peppers

4 tomatoes πŸ…

1 onion

Diced butternut squash

Salt

Pepper

Garlic

Parmesan

Italian seasoning

Ababo seasoning

Oranges 🍊

Redwine Vinager

Olive oil

Cole slaw

Cranberries

Meal 1:

I sliced 2 of each veggie , drizzled them with red wine vinegar, salt, black pepper, and garlic.

Baked them in the oven for 20 min at 350Β°F on the top wraxk of your oven

Under the veggies I also baked the chicken for 30 minutes.

I sliced two chicken breast into strips, sprinkled them with Mrs. Dash original seasoning and drizzled olive oil on them

I surved that with a side of cole slaw which is just chopped up cabbage,carrots,celary, mixed with Cole slaw dressing and topped with dried cranberries.

Meal 2

While meal 1 was cooking I diced up the rest of the veggies and chicken along with one onion

I cooked the chicken first in my cast iron pan with a little olive oil and ababo seasoning.

Then on the day eaten I added in the vegetables with a little bit of Italian seasoning.

*don’t store these already combined and cooked.. Itll be gross

When that was finished I made angel hair pasta.

Get a rabid boil of water and a little milk.

Add pasta until cooked

Drain

Sprinkle with with garlic and Parmesan cheese .

Then top them the veggies and chicken

Surved with diced butternut squash drizzled with honey,oranges,and raspberry-leaf tea to drink.

Storing

Since this was just for two day prep everything went in my Anchor containors individually and in the fridge, then when ate heated up quick in the skillet or oven.

FRUGALLY Healthy On A Budget : Challenge Accepted.

Hey guys,

So time and time again I have heard “I can nor afford to eat healthy. ”

I took that as a challenge and the challenge was excepted! I am going to PROVE you can buy healthy foods and not break the bank.

I went to our most costly grocery store in our area and shopped, just for you spending $59.13 of my budget and spent it just in healthy foods.

Here is the list. ( not all is shown in the video below, my fualt , sorry)

Apple Cranberry Juice

2 1/2 gal Whole milk

2 blocks of cheese πŸ§€

1 16 slice american slice cheese πŸ§€

1 16 ozCottage cheese

2 cans of green beans

Can of mixed vegetables

Can of Black beans

Can of Kidney Beans

4 bags multi grain and whole grain bagels

1 head of Lettuce

1 bag Cole slaw

1 jar Cole slaw dressing

1 Cucumber

10 ears of corn on the cob 🌽

2 lb Grapes πŸ‡

3lb Apples 🍎

2.54 lb of Bananas 🍌

3lbs of cherries πŸ’

2 lb ( 2) Big Beef Tomatoes πŸ…

2 fresh baked Italian loaf bread 🍞

Natural polish sausage

2 6pack all natural drum sticks

2 pachages of cured diced ham

2 bags of frozen broccoli

 

So I am all about being 100% honest

when I said in the video I spent a little more because I have a family of 3..and shopped for 3-4 weeks… Here is what I meant.

I bought the quick junk food- 6 frozen πŸ•Pizza , 2 banquet meals, 4 snack boxes ofpizza rolls, and waffles…for our days I know we will not be getting home + diapers, allergie pills, paper plates.

Making my total grocery bill

Why? Because… honestly …I do not feel like heating up my house to meal prep πŸ˜‚

I’ll save that for the 20Β° below freezing temperatures , not the OMG it’s 82Β° πŸ”₯ in the UP of Michigan days.

Anyways my tips are

1. Keep inventory of your kitchen

2. Make your grocery list according to the adds

3. Use coupons, savings cards, and apps that will help ger your money back.

4. Keep a well stocked pantry with staples

5. Pre cook meats and break them up into meals, cutting and sectioning them

6. Remember less is more, but fill your plate with mostly vegetables.

Know your portion sizes for meats, produce, and dairy.

Have a great week all,

Shanna

A Easy Family Meal

Menu

Pinapple Cocunt Chicken

Butternut squash macaroni and cheese

Vibrant Garden Salad

Pinapple🍍 Coconut Chicken πŸ—

Preheat oven to 350Β°F

Line your baking pan with aluminum foil

Lay out 5 skinless boneless chicken breast ( I use perdue organic)

Start by drizzling the chicken with 1/4 cup of redwine vinegar .

Then, put one teaspoon of crushed pineapple on each chicken breast.

Next, sprinkle 1/4 cup of chopped coconut over the chicken and a bit of original Mrs. dash seasoning.

Bake in the oven for 30 minutes

Lastly put a teaspoon of honey BBQ on each breast. Cook an additional 10 min

Macaroni & Cheese

Put 1 1/2 cup of diced butternut squashed (I used organic frozen for convenience) in a pot with…

1/4 cup of organic chicken bone broth & 1/4 cup of milk.

Turn it on medium low until it comes to a boil. (About 6 min)

*at this point you can freeze the mixture for future meals if you want to double the recipe. Don’t add the cheese if you do this.

Blend the mixture with your blender add 1/2 cup of cheddar cheese (you can add more if you don’t care about calories) with half a stick of cream cheese.

Make 1 box of veggie noodles as directed, except use either milk or vwgtable broth instead of water. and the sauce.

Salad

One whole ice burg lettuce, mustard spinach, tomatoe, one granny Smith apple peeled, red and orange sweet peppers, red onion.

Dice all of this.

Add

Sunflower 🌻seeds, dried cranberries, cocunut shavings, Italian bread crumbs.

I eat it with out dressing, if you use a dressing add in a little red wine vinager.

Vuala, you have a tasty meal.

On The Go “Meal”

Summer is a busy time of year, especially with the kids out of school.

We in particular do not waste day light.

Today for instance, we are heading out to our family camp to grab gravel and a air condition, as soon as , my husband gets home from work.

Knowing this I made us our “Togo” meal.

All I do is cook up some Polish sausage, slice it up.

Then I dice up a block of cheese, mix in cranberries.

Put a napkin on top add some veggie RITZ crackers.

I mix up my one year old little bowl.

Making the meat pieces smaller and with no skins, I mix in the cranberries, cheese, meat, cheese it’s, and a couple veggies crackers.

I put these in reusable containers (because I’m frugal dude)

Some times of I have them I mix in such as sweet peppers,cucumbef,carrots too. But since today we had salad for lunch, I just wasn’t feeling it to be honest lol

Made From Scratch Rhubarb Cake

3 cups raw Rhubarb cut
1  cup brown sugar
1/3 cup white sugar
1 tbs of Cinammon 
1 Farm Fresh Egg
1/2 cup butter
1 cup applesauce
1/2 tsp. salt
1 tsp. vanilla
2 cups flour


Wash and Cut your Rhubarb dicing it.  Fill a measuring cup up to 3 cups
Mix all dry ingredients except for your cinnamon and white sugar

Add liquid ingredients blending until it is all mixed and there are no lumps

Add in your rhubarb

Pour that mixture in a 9x13x2-inch pan

Take your cinnamon and white sugar mix it together,  then sprinkle on top of the cake. 

Prehead oven to 350Β°F Bake for 35 Minutes

Let cool,  you should have a moist yet sticky cake that is delicious! 


-Tashanna