Beef Vegetable Soup

Now that it’s cooler out, I like to make huge pots of soup several times a week. They’re not only great for several nights of dinners, but I love having the leftovers to pack for lunch. And, most freeze well, too. This beef vegetable soup recipe came from my grandmother and is one of my favorites — it’s hearty, healthy, and so delicious, plus it feeds a crowd! Serve with slices of fresh bread or rolls — or, my favorite, a cold cheese sandwich — to soak up the broth.

Beef Vegetable Soup
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1 lb chuck roast
  2. 3 carrots, peeled and sliced into thin rounds (about 1 cup)
  3. 3 medium white potatoes, peeled and cut into small cubes (about 2 cups)
  4. 1 medium onion, diced
  5. 1/4 head green cabbage, chopped (about 2 cups)
  6. 1 15 oz. can diced tomatoes
  7. 2 cups frozen cut green beans
  8. 1 cup frozen peas
  9. 1 cup frozen lima beans
  10. 1 cup frozen corn
  11. 2 teaspoons kosher salt
  12. 1/2 teaspoon ground black pepper
Instructions
  1. Slice the beef into small bite-size pieces. Place in a large pot or Dutch oven, cover with water and bring to a simmer. Cook until no longer pink, about 10 minutes.
  2. Add the carrots, potatoes, onion, cabbage, and tomatoes. Bring to a simmer, cover, and cook until tender, about 25 minutes.
  3. Add the frozen vegetables, and cook until tender and heated through, about 10 minutes. (Add about 1 cup additional water if needed).
  4. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/

Lemon Herb Roast Chicken

Roasting a whole chicken might be intimidating, but I promise you it’s easier than it seems and you’ll impress everyone you make it for. I like roasting a chicken for dinner over the weekend so I have leftover meat to use on salads during the week or to freeze for quick soups, barbecue, tacos, pizza, etc. And make sure to save and freeze the broth for soups — it’s so much better than store-bought! The keys to the perfect roast chicken are the seasoning and a meat thermometer; you don’t want a dry, bland bird! (If you don’t already own one, buy a meat thermometer. I think it’s one of the most important and useful gadgets you can have, plus you’ll always be confident meats are cooked to the perfect temperature.)

Lemon Herb Roast Chicken
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Ingredients
  1. 1 whole chicken (about 5 lbs.)
  2. 1 lemon, zested and thinly sliced
  3. 1 onion, quartered
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon ground black pepper
  6. 2 teaspoons minced garlic
  7. 1 teaspoon dried parsley
  8. 1 teaspoon dried thyme
  9. 3 tablespoons extra virgin olive oil
Instructions
  1. Preheat oven to 375 degrees.
  2. In a bowl, combine the lemon zest, kosher salt, ground black pepper, minced garlic, dried parsley, dried thyme, and extra virgin olive oil. Set aside.
  3. Remove the giblets from inside the cavity of the chicken. Rinse both the inside and outside of the chicken under cold water and pull out any remaining pin feathers from the skin. Pat dry with paper towels, and place the chicken on a large rimmed baking sheet.
  4. With the chicken breast-side up, gently slide the lemon slices between the skin and the breasts of the chicken.
  5. Brush the oil/herb mixture over the entire outside of the chicken, and put the onion quarters in the cavity.
  6. Place breast-side up in a roasting pan containing about 1-inch of water.
  7. Cover and roast chicken for about 20 minutes per pound, until the internal temperature reaches 165 degrees.
Seasoned to Impress https://seasonedtoimpress.com/

Pan-Fried Tilapia With Green Pea Pesto

Oftentimes, the less food I have in the house, the more creative I’m forced to be and the better my recipes turn out. Case in point, tonight’s dinner. I missed my weekly trip to the grocery store to stock up on fresh produce, so my veggie options were pretty slim. With frozen peas one of my few choices (and not one of my favorites), I needed a way to “hide” the peas in the meal. Pesto became the perfect solution. Add a spoonful or two to a piece of tilapia or even chicken, and you forget you’re eating something healthy. Enjoy!

Pan-Fried Tilapia With Green Pea Pesto
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
For the Pesto
  1. 1 cup frozen peas, defrosted
  2. 1/4 cup pine nuts
  3. 2 teaspoons extra virgin olive oil
  4. 3 cloves garlic, chopped
  5. 2 tablespoons fresh parsley leaves
  6. 1/2 teaspoon kosher salt
  7. 1/8 teaspoon black pepper
  8. Dash of cayenne pepper (optional)
For the Fish
  1. 4 tilapia filets
  2. 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
  3. 1 teaspoon unsalted butter
  4. 1 lemon wedge
  5. Salt and ground black pepper
  6. 1 tomato, diced
Instructions
  1. Pulse together all of the pesto ingredients in food processor until almost smooth. Set aside.
  2. Brush tilapia filets on both sides with 1 tablespoon of olive oil. Season with salt and pepper.
  3. In a large non-stick skillet, heat the butter and remaining teaspoon of olive oil over medium-high heat. Add the fish, and cook for about 4 minutes per side, until no longer translucent in the middle and lightly golden brown. Remove from heat, and squeeze fresh lemon juice over the fish.
  4. To serve, top fish with a spoonful of pesto and sprinkle with diced tomatoes.
Seasoned to Impress https://seasonedtoimpress.com/