Tis the season… for THE COMMON COLD!

Feeling under the weather? I have been lucky and haven’t caught any bugs yet, but last week my husband felt under the weather. To knock this cold out of his system I thought I would make him some super spicy soup to clear out his sinuses and to help his sore throat. So I made him some Spicy Veggie Soup with Egg Noodles. (I was eating it too so I made it vegetarian.) Honestly he loved it and let me tell you it was SPICY!! Wanna make it? This is what you’ll need:

  • 3 boxes of vegetable broth (I can’t remember the oz) (it’s not the cans it’s those tall rectangular boxes)
  • 1 bag egg noodles
  • cayenne pepper
  • Garlic (1 clove)
  • Salt + Pepper
  • Italian seasoning
  • basil and oregano (dried) (not much just a pinch)
  • 1 jalapeno
  • 1 box of mushrooms
  • 1 1/4 cup sliced carrots
  • 1 big broccoli crown
  • 3/4 red onion
  • 5 -7 small red potatoes

Alright ready for the easiest recipe ever?? Dice the potatoes and add it in the vegetable broth, also add the jalapeno (cut in big chunks) and let sit on medium low for about 2 hours. Add the seasoning too so it simmers with the broth, depending on how spicy you want the soup adjust the cayenne pepper to taste. I added a lot because we like spicy, however I thought it was a too spicy for me. After the potatoes are soft, then add all the other veggies and let it sit for another 30 minutes or so. Before you want to eat I would make the noodles, Depending if you want the soup brothy or chunky make as many noodles as you want. ( I am a pasta person so I made my bowl a little, ok a lot, chunky. )img_7500img_7503img_7511img_7506A side note too, I would add the noodles to each individual bowl so they don’t get soggy if you end up having leftovers (which you should, I made this for just my husband and I, and we had enough to feed 5 or 6 people)

Now you are ready for the cold season! I hope you don’t catch any bugs but in case you do, you’ll be ready to fight back!

Peace out Girl Scouts.

My first Spaghetti Squash.

Hello my friends!

About a week ago I made my first spaghetti squash and let me be honest, I was a little skeptical. I just couldn’t wrap my head around the idea that the inside really looking like noodles! But I was determined to find out what this whole squash craze is about. The grocery store had them on sale for 99 cents a pound, I only bought one because It looked big enough for my husband and I to share. Heres a list of everything I used to make my stuffed squash-


  • 2 squash (I had a lot of stuffing left over)
  • 1 broccoli crown (a good-sized one)
  • Spinach
  • Shredded carrots
  • 1/2 a red onion
  • A case of those cherry tomatoes
  • 1 Green pepper
  • Mushrooms
  • Pesto
  • Parmesan cheese
  • Mozzarella cheese
  • 1 pound of chicken (for my husbands half)
  • Olive oil
  • Salt
  • Pepper
  • Italian seasoning
  • Thyme
  • Rosemary
  • Garlic

My suggestion is if you don’t want it too dry to make a light Alfredo sauce to go with it, I just wanted to really taste the squash and my veggies so I only used pesto.

So I had my husband cut the squash in half because I didn’t want to chop my arm off, next time I would maybe put the whole squash in the oven for 15 minutes then cut it in half to make it easier. DE-GUT THE SQUASH! Then, I got my Pyrex dish out and coated it lightly with olive oil, then I took my cooking brush and also covered my squash in oil too. Before I put it in the oven I did put some salt and pepper on the inside. Baked it for 30 minutes! While I was waiting for the squash to cook I chopped my veggies and threw them in the pan, just not the spinach you’ll do that before you stuff. Don’t forget to season your veggies too, I used italian seasoning with some rosemary, garlic and thyme.

I also cooked my husbands chicken in the pesto so it wasn’t dry and so it had some flavor, but be careful that it doesn’t splatter on you, IT BURNS. Yes I experienced it. Oh, the things I do for my love.

img_7302img_7303img_7301So here it is! I pulled it out of the oven after 30 minutes, grabbed my fork and went to town! This was so much fun and I couldn’t believe how easy it comes apart! Then, I just left the noodles in the squash, went back to my veggies, added the spinach and pesto and gave it a good mix. I used like half a jar of pesto (we are pesto people, I almost felt it wasn’t enough). If you want extra cheese then mix some in with the veggies too. Then add a layer veggies to the squash and then add some chicken and then another layer of veggies. Before I added the cheese I sliced the artichoke hearts into smaller pieces and out them on top of the veggies. Finally, top it with both cheeses and throw it back in the oven for another 15 minutes or until you think it is done. Most people will add the cheese on top before they take it out of the oven, but I like my cheese kinda crispy so I add it when I do everything else.

img_7304img_7307Then Da Da Da DAAAAAAA dinner is served! I loved it, my husband wish it had a sauce that why I recommend it, but I thought it was good just the way it was. I defiantly want to try stuffing it with other things next time! I guess I am on the spaghetti squash train now.

I hope everyone had a good day!

I love you all my hippies,

E. Little

Stuffed Crooked Necks and Bells!

Good day, good day!

So recently I decided I was going to try being vegetarian. GASP, I know, how could I just give up eating chickens, cows and Mary the little lamb?! It’s very easy actually, for me, my husband is still eating meat which I would never force him to give it up. So far I am on day 6 of this adventure and it is going great. I made a new recipe that turned out super yummy ! STUFFED YELLOW SQUASH AND BELL PEPPERS. 

This dish had more of a Mexican appeal and I kinda made it up as I went along. I got both bell pepper and squash because why not! I would defiantly recommend getting more than just two of each because you will have a lot of filling left. If you make it for a family of 4 it will be the perfect amount! I also wanted to get zucchini, but the store had the smallest ones I have ever seen so that’s why I just went with the squash. img_7221

What you will need:

  •  I would say 4 squash zucchini and 2 bell peppers (mix and match how you like to what you like)
  • 3/4 Onion
  • 1 Tomato
  • 1 Bag Frozen Corn
  • 1-2 Avocado
  • 1/2  Bunch Cilantro
  • 1 Can Black Beans ( I like the spicy black beans)
  • Salsa (your favorite kind)
  • Sour Cream
  • 1 Jalapeno
  • Cheese
  • 1/2 Block Cream Cheese
  • Brown Rice
  • S&P
  • Cumin
  • Chili Powder
  • Garlic

I first started off by cooking the rice because that seems to take the longest. I only cooked 1 cup of rice. Then I began to de-gut the squash and bell peppers. img_7222.jpgAfter, I pulled out a Pyrex dish and lightly spread the oil around the pan and I also took my cooking brush and lightly spread it on the inside of the vegetables. Then, placed them in the pan and start chopping all the other veggies! I used about 3/4 of a red onion, 1 whole tomato, 1 jalapeno, and about 1/2 bunch of cilantro but don’t add it til the end. I even cut up some extra bell peppers I had in the fridge.img_7225.jpgimg_7223.jpg

I just cooked the veggies first and added all the seasoning. Season as you go to, I used a lot. AND DON’T FORGET THE GARLIC!

Then, the rice should be done so throw that in the pan with the beans and corn (after they are rinsed and microwave the corn half the amount of time). Give a good stir and add the cream cheese! I think I added about 4 oz, but add what you like!img_7230Once the mix is heated then add the cilantro, and start stuffing your peppers and squash! Once they are full I threw it in the oven for about 7 minutes at 400 degrees and then added the cheese on top! img_7231img_7235Then I threw them back in the oven for another 15 minutes and let the cheese get crispy! ooooo man these were so good!! img_7236.jpgimg_7241.jpgThen, I topped them with sour cream, salsa, and you won’t believe me, but I was so hungry I forgot my avocado! But next time I won’t forget! img_7243

There you go a delicious meatless dinner! I was thinking next time I would use a spanish rice, my problem with box rice the high sodium content it has, but it sure would make this meal that much better. AND DON’T FORGET THE AVOCADO!

Well I hope you all have a great day!


Peace out Girl Scouts.

E. Little