Seabrook Vegetable Beef Soup

This recipe is my Mom's recipe and taste almost extacly like my Grandmother's famous vegetable soup. I love this soup and I don't make it nearly as often as I should. It taste even better the next day and also makes a ton of leftovers.

Ingredients:
Chuck Roast (any size will do)
½ small head of cabbage
1 medium onion
3-4 stalks of celery- chopped
2-3 carrots- chopped
1 lg. can of green beans
1 lg. can of tomatoes-chopped
1 lg. can tomato sauce
½ bag of frozen corn
2-3 potatoes-chopped

Seasoning:
2-3 Tbls. chili powder
Garlic Salt, Salt and Pepper to Taste

Directions:
1. Fill pan about 1/3 full with water and cook Chuck Roast until tender (2-3 hours).
2. Remove roast from pan, remove fat and chunk into
pieces and return to beef stock.
3. Add cabbage, onions, celery and carrots and
cook for 15-20 minutes.
4. Add green beans, tomatoes, tomato sauce, corn
and potatoes and add seasoning. Cook
until potatoes are tender.

Perfect for a cold winter's day.

Happy Valentine's Day

As a romantic at heart, I love Valentine's Day. In years past, I have bought large gifts for the kids and hubby, but I wanted to do something a bit different this year. I am trying to simplify not only the kids toys but our budget! This year, I just got little heart cookies and will have a special dessert after dinner tonight for the kids.

For my hubby, the kids and I have made cards and I am making him his favorite dinner. He loves this meal so much and asks me for it every week, but since it's kinds of expensive, I never make it. In fact, I don't think I have made it in almost a year. So, I am hoping he will be surprised.

I hope you all are having a wonderful Valentine's Day!

Menu Plan for the week of February 13-19

Here is our menu for the week of Valentine's Day:

Monday: Takeout (it was snowing and didn't make it to the store, so hubby stopped and got us takeout.)

Tuesday: Chipotle Tamale Pie and Red Velvet Cake (the hubby's favorite meal)

Wednesday: Spaghetti (meatless)

Thursday: BBQ Roast Chicken with Sweet Potatoes

Friday: Blue Cheese Stuffed Pork Chops ( I have been dying to try this recipe for months...and it has....blue cheese!)

Saturday: Turkey Burgers with red onion jam and oven baked fries

Sunday: Seabrook Vegetable Soup (recipe to come later in the week)

Have a lovely week!

The Stork is Bringing....

We recently found out that our little number four is going to be a BOY! Boy oh Boy, we are really excited. With two little girls and one little guy, having another boy in the house will even the playing field.

I still can't imagine what our new little guy will be like. I remember when I first saw Double D, he wasn't what I was expecting. First of all, he had blonde hair and blue eyes. Coming from two brown haired, brown eyed people, it was a shock. But after my shock subsided, pure love flowed from my heart for my little guy.

Also, being an ultra girlie girl, I was worried that I would have a hard time adjusting to boy things. But now, I can't imagine what my home would be like without the trains and dinosaurs all over the place! I love having a little boy.

Now our dilemma, the name game. We are having a hard time coming up with the perfect little boy name. Naming our three other little ones have been easy and they came rather quickly. However, we do have guidelines for naming our children. No trendy names, boys have to be Biblical names and all our children have to have names with several nicknames. Since I was named Lori...and there is no way to shorten it or it have a nickname, I wanted to give my children options with their names.

We are very excited to meet our new little guy, just a few more months and he will be here!

Meal Plan for the Week of February 6-11

My menu for this week includes one of my favorite things: Blue Cheese! Oh how I love the stuff. I try my best to stay away from it while I am pregnant, but sometimes, it just gets the best of me.

I seriously crave the stuff. Plus, it doesn't help that my kids love the blue cheese crumbles. Just yesterday, Double D asked for it to go along with his cherry tomatoes.

However, the best blue cheese I have ever had, one that my husband and I still talk about 5 years later is called Roaring Forties Blue Cheese. Oh my word, is it delish. We had it on a wedge salad at some restaurant in Mississippi a long time ago, and still wish we could get our hands on some. Roaring Forties Blue Cheese is made by the Kings Island Dairy, on an island just north of Tasmania, Australia. The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100 kms per hour to the island which lies on 40 degrees latitude.This gourmet cheese is a handcrafted cow's milk cheese made from milk from Australian cows. The Roaring Forties Blue is a full flavored blue with a sweet, mild, creamy and slightly nutty character, a rich mouth feel and good aftertaste. It is so delish.

Now that I am sitting here drooling, here is the menu for this week:

Monday: Subway (today was a busy, work day)

Tuesday: Cobb Salad with Homemade Blue Cheese Dressing (leftover I made earlier in the week)

Wednesday: Turkey Burgers with Baked Potato Skins (craving the baked potato skins)

Thursday: Clam Chowder and fruit salad

Friday: Marinated Flank Steak with Blue Cheese Schmear and Spaghetti Squash with Honey and Ginger Glaze (one of my favorite meals, ever).

Saturday: Papa John's (thank you for the free meal Papa John's)

Super Bowl Menu

I look forward to making food for our little family Super Bowl Party every year. Our Super Bowl Menu for this year is:

Pico De Gallo and Guacomole from the Pioneer Woman
Franks Original Hot Sauce Baked Buffalo Wings with Homemade Blue Cheese Dressing
Baked wings for the kids
Fruit Salad
Homemade Lime Sherbert

Go Giants!