Pumpkin Chili

Well, it looks like we may have a few days of fall this year, so last night it was pumpkin chili and football at my house.  It is quick and easy, and I usually double the batch to freeze.


1 lb ground beef ( I use 96/4)

1 onion, chopped

2 14.5 oz cans diced tomatoes

1 14.5oz can crushed tomatoes

1 15 oz can pinto, red, or black beans (drained and rinsed) I usually have cooked beans on hand and use about 2 cups

1 can green chilis

1 cup corn

1 can of pumpkin

chili powder


  1.  Brown the beef and onions together.
  2. Add the rest of the ingredients.  Stir.  Add chili powder and cumin to taste.
  3. Bring to a boil and let simmer for 30-40 minutes.
  4. Enjoy!



Cauliflower Pizza Crust – It’s Not Delivery, It’s Better!

Want pizza without feeling weighed down by the crust?  Here’s an easy solution:

You will need:

2 I lb bags of frozen cauliflower

2 eggs

Italian seasoning

Cook the cauliflower until it is soft enough to smash with a fork, or cut with a pie crust mixer.  Before smashing the cauliflower, squeeze out at much water as possible.  Then, mash the cauliflower.  Let cool for a few minutes.  Then add eggs and Italian seasoning and mix thoroughly.

Spread out the mixture on a parchment lined cookie sheet, and shape into the desired size.  This will make a large, rectangular pizza crust, or you can make two round ones.  Then, bake the crust for 18-22 minutes at 425 degrees.  The crust should be brown around the edges.

Then, top your pizza with sauce, cheese, and any other toppings that you would like.  Bake until the cheese is melted.

Cut and enjoy.

Quick and Easy Mini Meatloaves

A big meatloaf takes forever to cook.  These taste great and are super quick.

You will need:

Ground beef or turkey (both work well)


An egg or two

Almond flour or coconut flour (you can use breadcrumbs or oatmeal as well)

Italian seasoning or thyme

Onion powder

Garlic powder

Mix the protein, a good squirt of ketchup, the egg(s), and the seasonings.  Mix. Add flour or breadcrumbs until the mixture is no longer soupy.

Scoop the mixture into a muffin pan and fill each muffin cup with about 1/3cup of the mixture.  Or you can use the same scooper that you use for your muffins.  I used the Pampered Chef scooper.  I don’t work for them or anything; it just works for me.

Bake your mini meatloaves at 400 degrees for 20ish minutes.

Serve with salad and veggies or freeze and reheat later.  I love keeping these in my freezer for lunches or quick suppers.


Crock Pot Pork Chops

Finally, we will have a weekend where we do not have to go outside dressed in a parka and snow pants, which very few of us on the Gulf Coast actually own anyway.  Really, I am 45 minutes away from the Gulf.  You want sandals and shorts – I’m your girl.  Cold weather gear – well, not so much.

So while my family and I are out enjoying this weather, and finally seeing the sun, I am going to let my crock pot do the work for me.

Here is what you will need:

Pork chops – boneless or not

Onion – chopped

Turkey or chicken broth

Seasonings of your choice – I use onion powder, garlic powder, and pepper.  My cousin said she used ranch seasoning and that worked well, too.

Add all of the ingredients to the crock pot.  Set on high.  Go away and enjoy about 6-8 hours of your day, depending on the thickness of your chops.  When these are done, the meat should be falling apart.

Serve with side dishes of your choice.


Crock Pot Cooking – Roast

I love roast in the crock pot.  And I love it when roast goes on sale – chuck roast is my favorite.  And you can do a ton of stuff in the crockpot with it, so all the better.  Here it goes…

Take your defrosted roast and season with pepper, garlic powder, and onion powder.  Put in your crock pot.  Here is where the fun begins, now what?

Add onions, sweet potatoes, and low sodium beef broth.

OR, add a few cups of black coffee and onions.

OR, add onions, carrots, potatoes, and low sodium beef broth.

OR, add purple onions and BBQ sauce of your choice.

OR, add onions, diced tomatoes, and low sodium beef broth.

OR, add onions, mushrooms, and low sodium beef broth.

OR, use your imagination.  What ingredients do you like?

Once your ingredients are all safely in the crock pot, put the lid on it, set on high, and go away.  Come back in 7 hours or so (depending on the size of your roast), and your meal should be ready.  Enjoy!

Oh, and freeze the leftovers.  You will love it all over again.

Quick and Easy Egg Drop Soup

It is freezing cold and drizzly here, and soup sounds great right now.  Here is a quick and easy soup that you can make in almost no time at all.

You will need:

Chicken stock (I use the home made stock that I have in the freezer)

A little bit of arrowroot powder

2-3 eggs

In a small dish, whisk the eggs.

Warm the chicken stock until it is almost boiling.  In a different dish, add about 1 tablespoon of arrowroot powder per four cups of broth and a little of the warmed chicken broth.  Mix.  While stirring the stock, add the mixture to it and continue to stir until the stock is thickened.  Still stirring, slowly add the eggs.  Cook another minute and then turn off the heat.

Garnish with green onions is you would like.

Serve and enjoy!

Quick and Easy Soup in the Crock Pot

I am all about making meals ahead of time and freezing them, and I want those meals to not be complicated.  And I do love soup, but not how labor intensive some of them can be.  This is an easy meal, great for the cold months still ahead of us, and requires relatively little prep work.  Here it is…

You will need:

Ground protein of choice

Chicken (for ground chicken or turkey) or beef broth (for ground beef)

A bag of frozen soup mix

A can or two of diced tomatoes

Your favorite soup seasonings

Add all of the ingredients to the crock pot, stir and break up ground protein, set on low, and leave it alone for several hours.

Serve, or freeze in containers of your choice.