Rachel Adams
Looks good right?


 So we are trying new meatless meals because our BuddyBooBoo is a 4yr. old self proclaimed vegetarian. Which is fine with us but does make menu planning a little hard at times, because I have to hope he will eat what I cook. With this recipe I did have to add some additional seasonings and that was it.

I'm not a fan of honey mustard and well this recipe called for it and to be honest it was a welcoming taste of flavor. It made the meal sweet and it was very light yet filling. I was shocked! So without further ado here's the recipe.

Gooseberry Patch Cook Book: Meals in Minutes
Page: 54

1 C. zucchini, peeled and chopped   1 C. red pepper, chopped ( I added mini sweet peppers)
1 C. yellow squash, peeled and chopped  1 C. carrots, peeled and chopped (I use baby)
1 C. eggplant, peeled and chopped   6 Tbsp. honey mustard, divided  3 Tbsp. olive oil
2 Tbsp. cider vinegar  1 Tbsp. basil  8 oz. pkg, penne pasta, cooked  *1 tsp. Italian seasoning
1 1/2 tsp. garlic powder  1/2 tsp. onion powder

* Seasonings I added to the meal*

Toss veggies with 4 Tbsp. mustard; broil until tender and set aside. Whisk remaining mustard, vinegar, oil and seasonings in a large serving bowl; add pasta, stirring gently. Fold in veggies tossing lightly until well coated.

Stars: 3 Stars


Rachel Adams
                                                           Tada Meals in Minutes!

As you all have noticed that I have been blessed with 60 Gooseberry Patch cookbooks. I try to use one cook book per two weeks o f my menu. Sometimes it works out but sometimes it doesn't.

I do tend to tweak the recipes to suit my family. I use also of low-no fat items and add garlic to almost everything! If your like me and you want dinner done fast this one of the many speedy cookbooks they have. I can't wait to share the recipes for the next two weeks.

I am also trying to add more meatless meals to my menu because my son is a vegetarian and well it helps expand his food options for dinner. So excited to share this week's cookbook with you all. If you would like to order the cook book I am enclosing a link to Gooseberry Patch's website. Enjoy!


  < Your way to Gooseberry Patch!
Rachel Adams

As it's snowing my house smells like a villa in mexico. The warm spices, mixed with the black beans and green chillies made this a super star in my house. I loved this soup and it gets creamer with garnish of sour cream and cheese!

Gooseberry Patch Cookbook: Church Suppers
Page: 148

1lb. ground turkey  1 onion, diced (shallot)  1 clove garlic, minced
12 oz. green taco sauce  4 oz. green chilies
2-3 15 oz. can black beans, drained and rinsed 15 1/4 oz. can corn drained
15 oz. can tomato sauce  2 C. water  1 1/4 oz. pkg, taco seasoning (low sodium)
Garnish: Sour cream, cheddar cheese shredded, corn chips

Brown turkey, onion (shallot), garlic in a large skillet over med. heat; drain. In a slow cooker all remaining ingredients except for garnish. Cover and cook on high setting for 1 hour. Serve with sour cream, cheese and chips.

Stars: Bright Star
Rachel Adams

I try to do seafood on friday's. I don't know why considering that some religions do seafood on friday's. Oh well It's something to look foward to and this soup hit the spot. Now I will say that if your blessed...which I'm not you can find she crab soup in a can. I not being blessed with that option had to make that from scatch. But it was sooo worth it!

Gooseberry Patch Cookbook: Speedy Suppers
Page: 130

1/2 C. butter  1lb. large shrimp, peeled and cleaned  3 6.5 oz. can chopped clams
2 10.5 oz. can she crab soup ( made mine from scratch) 
2 18.8 oz. cans chunky clam chowder   1/4 tsp. pepper  1/2 C. white grape juice

Heat butter in large soup pot over med. heat. Add shrimp; saute until opaque. Stir in remaining ingredients; reduce heat and simmer until heated through, about 10-15 min.

Serves 6-8---- this actually serves more when you have to make the she crap soup :)

Stars: 3 1/2 *
Rachel Adams

Ahh this soup was a very warm welcome from a cold day. It was done as quick as a wink and warmed the whole family even the nurses. It was very light and filling. I will so be making this again. Thank you Gooseberry Patch and Karen Perry for submitting this recipe!

Gooseberry Patch Cookbook: Speedy Suppers
Page: 126

2 Tbsp. olive oil   1/2 onion, diced ( I used a whole shallot) 4 cloves of garlic, minced
1 tsp. thyme    1/4 tsp. red pepper flakes ( I would use a little then work up to this)
6 cup chicken broth   8oz. pkg. refrigerated cheese tortellini  9 oz. pkg. spinach
15 oz. can cannellini beans, rinsed and drained  1/2 C. grated Parmesan cheese

Heat oil in a large soup pot over med.-high heat; add onion (shallot), garlic, thyme and red pepper flakes. Cook until onion (shallot) is soft, about 3 min.

Add chicken broth; increase heat to high and bring to a boil. Stir in tortellini; reduce heat to med. and simmer for 4 min.

Add spinach and beans. Simmer until spinach is wilted and tortellini is tender, about 1 min. Ladle soup into bowls; sprinkle with cheese.

Stars: Bright Star
Rachel Adams
                                                            Isn't this soup Beautiful?

I made this soup last night with some slight alterations because well I didn't have spinach but you know what it tasted AWESOME anyway. Even my daughter's nurses were raving about this soup, hubby was pleased with and I loved the way the flavors mingled just right to make such a perfect soup.

Gooseberry Patch Cookbook: Speedy Suppers
Page: 126

2 Tbsp. olive oil  1/2 onion, diced ( I used a shallot)  4 cloves garlic, minced (pressed mine)
1 Tbsp. fresh thyme, chopped (1 tsp. dried thyme) 
1/4 tsp. red pepper flakes (I need to cut it back)    6 C. chicken broth (I used low sodium)
8 oz. pkg. refrigerated cheese tortellini ( I used frozen and it worked great)
9 oz. pkg. spinach ( I used 3 handfuls of baby salad mix)
15oz. can cannellini beans, drained & rinsed   1/2 C. Parmesan cheese

Directions:

Heat oil in large soup pot over medium-high heat; add onion, garlic, thyme, and red pepper flakes. Cook until onion is soft, about 3 min. Add chicken broth; increase heat to high and bring to a boil. Stir in tortellini; reduce heat to med. and simmer for 4 min. Add spinach and beans. Simmer until spinach is wilted and tortellini is tender, about 1 min. Ladle into soup bowls; sprinkle with cheese.

Stars: Bright Star
Rachel Adams


I made this dish and was surprised by how well the flavors blended. We really like this dish and I served mine with veggie egg rolls on the side. I'm really enjoying my speedy suppers book from gooseberry patch.

2 boneless skinless chicken breast, cooked & shredded
2/3 C. general tso's sauce  1/4 C. teriyaki sauce  4 10-in. flour tortillas   
10 oz. pkg. romaine & cabbage salad mix 
1/2 C. carrot, peeled &shredded ( used baby carrot and shredded)  4Tbsp. sliced almonds
2 Tbsp. chow mein noddle (optional)

Combine the first 3 ingredients in skillet. Warm over med. heat; set aside. Divide ingredients evenly on each tortilla, beginning with salad mix, carrots, chicken mixture, almonds and noodles if using. Roll up burrito style. Slice on an angle and to make more.

Burrito style= 4 servings   Angled cut= 12 servings

Stars given: 4 Stars