‘Baby, It’s Cold Outside’ ðŸ¥¶

It’s cold in Mississippi — I realize my friends in more northern states would laugh their heads off at our definition of cold, but I’m cold! 🥶

This is one of my FAVORITE soups! I could eat this year-round, but it is particularly wonderful in the winter.❄️


*1 jar of tomatoes (my mom cans fresh tomatoes from the garden each summer and I receive all of the benefits – for this recipe, I use one jar.)

*1 small package of ground round, browned and the grease drained

*1 pint frozen fresh lima beans (butterbeans – again my mom freezes fresh limas in the summer)

*1 pint frozen fresh corn

*1 Tablespoon sugar (optional)

When my mom makes this, she adds a lot of extras, like okra and hot sauce. She likes it spicy. I like it a little more plain. I brown the ground round hamburger meat in a cast iron skillet and drain any excess grease. On top of the cooked hamburger meat, I pour in the tomatoes and limas and let them cook on the stove for about 20 minutes. The limas should be defrosted and cooked by this point. Usually, I add a little sugar to take away the tartness of the tomatoes. Then I add the frozen corn kernels and cook an additional 10 minutes on the stove.

It is a quick and easy – reasonably healthy – meal. It is also GREAT with a few grilled cheese sandwiches if you are so inclined!

Enjoy and stay warm!

Perfect for a cold winter’s day❄️

My mother-in-law made my favorite #potatosoup! 😋 It is PERFECT for cold, rainy #winter days! Pepper piles on the #cornbread or crackers, but not me! It is PERFECT as is! YUM! LOVE LOVE LOVE!

4 cups of peeled, cubed potatoes
1 cup chopped celery
1 cup chopped onion
2 cups of water
2 teaspoons of salt
1 cup of milk
1 cup of whipping cream
3 tablespoons butter
2 Tablespoons parsley flakes
1/8 to ¼ teaspoon of pepper

Combine potatoes, celery, onion, water and salt in a large soup pot. Simmer covered for about 20 minutes or until the veggies are tender. Stir in remaining ingredients, return to heat and cook until thoroughly heated. Makes about 7 cups.

Meal prep Sunday afternoon

I LOVE colorful peppers in an omelet or for our stovetop version of Chicken Fajita Casserole-ish.

This has changed my life! I wish I had known about meal prepping 20 years ago!

Weeks that I can’t do this ends up with a lot of take out!

Every Sunday, I try to cut up an onion, peppers, and potatoes. Sometimes, yellow squash. I boil a few eggs and wash a head of lettuce.

When I am being ambitious, I prep breakfast casseroles and mix up a meatloaf and tuna patties.

I will also put together the ingredients for a crockpot meal for Monday. We take roast beef tips and add onions, carrots salt and Campbell’s Cream of Mushroom! YUM! The potatoes are cut up and soaking in a jar of water in the frig. Pepper pours off the water in the jar, add the potatoes to a saucepan and covers with fresh water.

Let it boil and in 20 minutes, they are ready for milk and butter and salt to be mashed together. Pepper pours the roast over the mashed potatoes and thinks he is a chef! (And I wholeheartedly encourage his inner Jamie Oliver! A man that can cook is super sexy! Well, I am going to keep saying it until Pep believes it, anyway!!) He sings and dances in the kitchen. He certainly enjoys it more than I do. I am hoping this is a new hobby for the sweet one!

Sometimes I make my own fajita seasoning, other times, McCormick works just fine!

Some people pre-cook their meals for the week. I haven’t evolved my meal planning to that point. I will cook one of the breakfast casseroles, but we will eat it the next morning (and the next). Personally, I would rather have food freshly made. But prepping the ingredients helps me want to make a homemade meal in the middle of the week when I am tired and do not care anymore.

I think this only works if you have a weekly menu.

Where has this idea been all of my life?