Author: Nicole

OK so I didn’t make lemonade but I did make a huge mistake that turned out to be an awesome surprise. I started off making cheesy vegetables as a side dish, but I ended up adding too much milk and too much cheese and my vegetable side dish turned into fantastic vegetable cheese soup. It’s nice when a disaster turns into something wonderful.

• 8 ounces frozen mixed vegetables (I used broccoli, cauliflower, and carrots)
• ¼ cup milk
• 4-6 ounces of processed American cheese (Velveeta)
• Season salt (to taste)

Directions:

1. Cube American cheese and place inside a medium sized pot along with the vegetables and ¼ cup of milk. 
2. Next add a few dashes of season salt. 
3. Water inside the frozen vegetables will help thin the soup but add more milk as needed to thin.
4. Put your heat on medium and allow to get warm. Stir every minute or so. Do not allow the milk and cheese to boil. If the milk and cheese boil the cheese will separate and will curdle. Whatever you do you do not want that. If you noticed a bunch of little bumps and balls into of your soup it has seperated.
5. Continue to stir
6. Serve when cheese has melted and vegetables are tender.

 
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• 1 pound boneless beef chuck roast, sliced into thin strips (Slice partly frozen for the thinnest slices)
• 1 cup beef broth (reduced salt is best because of the soy sauce)
• 1/2 cup water
• 1 cup soy sauce
• ⅓ cup brown sugar
• 2 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 tsp. garlic powder
• ¼ tsp. ground ginger
• 2 tablespoons cornstarch
• 2 tablespoons cooled sauce from the crock pot after being cooked
• 12 oz. Fresh broccoli florets 
• Hot cooked rice

Stove Top Directions:

1. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Place beef in a large pot and pour sauce over beef. 
2. Stir all together and then bring to a boil
3. Once your pot begins to boil turn down the heat until your pot is simmer between medium to medium low
4. Cook until meat is tender about 1 hour)
5. Once your meat is tender add broccoli then cook until broccoli is tender
6. If your sauce is not thickening, try bringing your sauce to a boil and add corn starch to a bit of the sauce then combine all to the mixture. Boil until your desired consistency is reached
7. Serve over hot cooked rice.

1. Place beef in a crock pot.
2. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

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• 1 cup plain unsweetened plain yogurt
• ½ cup canned pure pumpkin (not pumpkin pie filling)
• Stevia
• Pumpkin Pie Spice

Directions:

1. In a bowl combine pumpkin and yogurt and mix well
2. Add stevia and pumpkin pie spice to taste and mix well. 
3. Refrigerate until ready to serve. 
4. Serves two at less than 100 calories per serving.

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• 6 washed potatoes
• Olive oil
• Grill Mates Worcestershire Pub Burger Flavor
• ¼ cup bacon bits
• ½ cup cheddar cheese
• Sour cream

Directions:

1. Preheat oven to 400 degrees
2. Slice potatoes in half then slice into 4-6 wedges for each half depending on the size of your potato
3. Coat wedges into the olive oil
4. The generously season wedges with the grill mates seasoning
5. Place seasoned wedges on a foil lined pan
6. Bake for 25 minutes or until potatoes are crispy on the outside and soft on the inside.
7. Remove from oven coat will cheese and bacon bits
8. Place back in the oven for 5 minutes or until the cheese is melted
9. Drizzle with sour cream and serve

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I wasnt sure I was going to like this salad dressing, and to be honest with you I am the only one in the house that did. I thought it was fantastic. Although it’s a little sweet it’s still great. Pairing it with bacon is an amazing combo. 

My family thought the dressing was too sweet and I agree that it was but the great thing about sweet is that you can change that. Next time I make this recipe I will either add my vinegar or I will cut down the maple syrup. Listed below is the original recipe but I would suggest starting with 1/2 tablespoon of maple syrup and go from there.

• 2 Tablespoons Maple Syrup
• 2 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Grainy Dijon Mustard
• 1 Tablespoon Extra Virgin Olive Oil
• Cracked Black Pepper

Directions:
Combine all the ingredients together using a whisk. Refrigerate or serve at room temperature. 

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