Faith, Food and Family

This meatloaf has the addition of yummy carrots, celery and onions to pack more nutrional punch. You could even blend them if you need to hide them from little eyes. The stuffing mix just really adds something as well. It's so good and my family loves it! Let's get to it! Veggie Packed Meatloaf Ingredients: 2 tablespoons of butter 1 cup of finely diced onion 1 rib of celery, finely diced 1 carrot, diced finely 3-4 cloves of garlic, minced ½ of an 8oz can of tomato sauce 1 cup of crushed stuffing mix (I use Pepperidge Farm Herb Seasoned Cubed Stuffing) 2 eggs, large 2 pounds of ground beef (I use very lean meat always. I ask the meat department to grind either sirloin tip, london broil or eye of round into hamburger meat for me.) ketchup Preheat your oven to 350 degrees. In a sauté pan over medium heat, melt butter and then add the diced celery, onion and carrot. Sauté for 3-5 minutes allowing the veggies to soften. Turn the heat down a bit and then cover ...

So I posted this recipe a couple of years ago. I have updated it just a tad and just want to share this wonderful recipe with you. This stuff is delcious and has so many uses! Burrito bowls, burrito fillings, enchilada filling, so many options! It make a large portion and is super easy to throw together. What's even better is that it cooks in the crockpot! Definitely a great option for meal prep as well! Let's get started! Slow Cooker Burrito Bowls Ingredients: 3 pounds of boneless, skinless chicken breasts (I sometimes use tenders as well) 1 can of black beans (drained and rinsed) 1 can of petite diced tomatoes (I used no salt added) 1.5 cups of corn (can use frozen, fresh off the cob or canned) 1 small can of diced green chiles 1 cup of salsa 6 cloves of garlic, minced 1-2 medium onions, diced 1 tbsp of chili powder 2 teaspoons of cumin 1 tsp of mexican oregano 1-2 tsp of chicken bouillon salt and pepper to taste Add ingredients to your slow cooker (I u...

Nothing says fall like soup! It's always so nice for it to start to cool down a bit and enjoy a warm, comforting bowl of soup. This soup takes a spin off from the traditional red enchilada soup and goes green, using salsa verde. It is a delicious soup version of green chicken enchiladas! You can even serve some torilla chips on the side, maybe with some avocado or guacamole. Let's get started! Chicken (Green) Enchilada Soup Adapted from Instant Loss's recipe Ingredients: 1.5 pounds of boneless skinless chicken breasts, or tenders, chopped into bite sized pieces 1 can of chickpeas, drained and rinsed 1 large onion, diced 1 8oz package fresh mushrooms, chopped (I used baby bella) 1-2 tbsp of garlic (we like a lot, so go by your taste) 1 quart of chicken broth (I used unsalted) 1 cup of salsa verde 1.5 cups of corn 2 cups of baby spinach (I used half of a 5 or 6oz bag of baby spinach) Handful of chopped cilantro (have additional on hand if you would like ...