30 Minute Dinner, Homemade Vegetable Beef Soup & Cheesy Corn Muffins - Peach Ambrosia For Dessert

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If you are like most people today, it often feels like you meet yourself coming and going. We live in a busy world yet we want to serve our families delicious, hearty meals and on a budget, no less. It really is possible to do so without much fuss. The following menu gets your meal on the table quickly, won't break your food budget, and it is filling and very tasty. Try Homemade Vegetable Beef Soup in 30 Minutes served with Cheesy Corn Muffins. Finish off your meal with a light touch. Heavenly Peach Ambrosia is just right. This entire quick and easy meal is diabetic friendly!!

HOMEMADE VEGETABLE BEEF SOUP IN 30 MINUTES

1 tbsp olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

3/4 lb. beef sirloin, thinly sliced

32 oz frozen vegetable blend of broccoli, cauliflower and carrots

1 can black-eyed peas*

1 can (14.5 oz) low-sodium beef broth

1 1/4 cups water

1 tsp dried oregano

Heat olive oil in a large saucepan over medium-high heat. Add the onion and garlic, saute 1 minute. Add beef and continue cooking until browned. Transfer beef to a plate and keep warm. Return the saucepan to heat and add the vegetables, black-eyed peas, broth, water and oregano Bring to a boil, reduce heat to medium and simmer, covered, 8-10 minutes. Add the other ingredients back in and heat through for 4-5 minutes.

*Use a can of any type bean you choose.

Note: This soup has an equal amount of carbs and protein.

CHEESY CORN MUFFINS
1/4 cup chopped onion
1 tbsp butter
2 pkgs (8 1/2 oz each) unsweetened corn muffin mix
1/2 cup sour cream
1/2 cup shredded cheddar cheese

In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to the package directions; fold in onion. Fill greased muffin tins two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400 degrees for 15 to 20 minutes or until done. Cool in pan for five minutes before removing.

HEAVENLY PEACH AMBROSIA
3 cups fresh sliced peaches
2 cups blueberries
1 1/3 cups flaked unsweetened coconut

Arrange half of the peaches in the bottom of a clear glass bowl; sprinkle with half the coconut. Add the blueberries and sprinkle with the remaining coconut. Top with the remaining peaches. Chill. Before serving garnish with a little additional coconut, if desired.

Enjoy!

Easy Dinner Recipes: Roast Chicken and Roasted root vegetables

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Easy dinner recipes make life much easier for us.

As we want to make healthy food choices for ourselves and our families, busy lives sometimes makes it difficult. With a few simple recipes dinner in your recipe box is a snap.

This is a complete meal that bakes in the oven at the same time. With a little preparation can go all the food in the oven and pop to spend time doing other things to do than look and mix. As in a little 'and dinner ready. It could not be easier or more delicious.

Roast chicken

1 whole chicken, about 3 kg

Butter

Salt and pepper

1 head of garlic (optional) with external paper
Layers removed

Preheat the oven heat to 375 ° C

Wash and dry the chicken. Rinse and dry the inside cavity as well. Salt and pepper the cavity and insert the head of garlic.

Take your finger and slide it under the skin of the breast. Place swabOf butter in 2 or 3 seats on each side of the chest under the skin. It takes about 2 grams of softened butter and spread over the chicken with your fingers. Salt and pepper to taste to the outside of chicken.

Place the chicken in a roasting pan covered. Roast at 375 º C for about 1 1 / 2 hour turns from time to time to keep it moist.

Carve and serve.

Roasted Root Vegetables

Potatoes, peeled and sliced 2 "wedges

Sweet potatoes, peeled and cut into pieces or slicestransversely into slices

Sweet onions, peeled and cut into wedges

Carrots, peeled and cut into long, thick sticks

Olive oil or vegetable oil

1 teaspoon dried rosemary

Salt and pepper

Begin to prepare the vegetables as soon as the chicken in the oven.

Oil a 13 "x9" glass baking dish. Place chopped vegetables in the casserole.

Drizzle oil over vegetables and stir to coat all. Salt and pepper and vegetables.Sprinkle dried rosemary over them.

When the chicken has been in the oven for 30 minutes, put the vegetables on fried vegetables, uncovered for about 1 hour, until tender. The onions are a bit 'nice and caramelized and sweet.

Note: Vary the vegetables in the mix. Parsnip would be nice, so good. You can also use a little 'of garlic, if you're a garlic lover.

That's it! Dinner is ready!