With the rainy cold season upon us this calls for all things cozy and warm. I’m sharing easy dinner recipes to keep those bones toasty. These are healthy good-for-you meals that are comforting, that still provide lots of delicious flavor. We hope you enjoy!
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Recipe links here 👇
Stuffed pepper soup https://themenumaid.com/stuffed-pepper-soup/
Slow cooker coconut lentil curry https://themenumaid.com/slow-cooker-coconut-lentil-curry/
Creamy homestyle chicken noodle soup https://themenumaid.com/creamy-homestyle-chicken-noodle-soup/
Cabbage roll soup https://themenumaid.com/cabbage-roll-soup/
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Other recipes mentioned-
Low-carb stuffed pepper casserole https://themenumaid.com/low-carb-stuffed-pepper-casserole/
Low-carb dinners replay https://www.youtube.com/watch?v=M_TAwggBP50&t=192s
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Skip to the recipe you want to watch👇
0:00 Intro
1:00 Stuffed pepper soup
4:52 Slow cooker coconut lentil curry
11:40 Creamy homestyle chicken noodle soup
15:32 Cabbage roll soup
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#dinnerrecipe #soup #easyrecipes #recipes
Oh my gosh that’s cheesy well we have definitely hit the January chill like it’s been cold and rainy and kind of windy we live in the Pacific Northwest and I know that you know there are other places in the world that are much colder than what we
Experience here but it still is like it’s just cold and dreary so lots of sweaters lots of comfort food and cozy recipes soups and stews that’s kind of what I tend to cook during this time of the year so today I’m going to share with you three recipes these are just
Like warmy to the bones kind of food I’ve got a couple of soups and then a lentil stew that goes into the crock pot and these are just healthy good for you meals but they’re still so flavorful and if you’re lacking in Inspiration it’s always nice to have a few more recipes
To kind of tuck in your pocket on those days when you’re like I don’t know what to make well I’m so glad that you’re here with me today if we haven’t met my name is an and this is the menu made kitchen all right so if you are a fan of stuffed
Peppers you will definitely love this stuffed pepper soup so to a pot here I’ve got 1 tbspoon of olive oil and I’m going to add in one pound of lean ground beef you can also do ground turkey and I’m just going to break this up into crumbles and cook it until it’s no
Longer pink so while that happens I’ve diced up about a medium siiz onion and then I’ve got a couple of garlic cloves and then I like to use green red and yellow peppers for this soup but you can do any colored bell pepper that you like
So this point we’re just going to get our Peppers diced up we’ll cut them about the same size as the Onions okay now that our ground beef is cooked I’m going to add in the peppers I’ve got the onions here and then we’ll add in the garlic and if there’s any excess grease in your pot just make sure to remove that we’re just going to sauté
The veggies for like 3 or 4 minutes just until they start to to soften and then we’ll add in 1 and 1/2 teaspoon of Italian seasoning I’ve got 1 teaspoon of orasure sauce 1 tbsp of brown sugar I’ve got 2 tablespoons of ketchup that I’m going to throw in and 1 teaspoon of
Yellow mustard I know these sound like weird ingredients but I’m telling you we’re building the flavor and it’s going to be absolutely delicious and then we’re also going to add in one can of tomato sauce or like 2 cups and then I’ve got 1 15 oz can of crushed tomatoes
I’m also going to add in 4 cups of chicken stock but you can also use beef stock if you really like that beefy flavor we’re just going to give this a stir and I’m going to bring this to a medium boil and we’re going to simmer this for about 20 or 25
Minutes okay so last week’s video I shared some low carb dinners and one of them was my low carp stuffed pepper casserole that was a one Skillet meal and then of course this week I’m sharing the stuffed pepper soup but just know that you can make the stuffed pepper
Soup low carb as well you can add in cauliflower rice or you don’t even have to put in any of that you can just leave that out and just do the meat and the veggies and the broth and it will still be delicious but I will link in the
Descriptions the low carb stuffed pepper casserole because it is so good it’s like one of my favorite meals to make the stuffed pepper soup can definitely be a low carb dinner um but it is so yummy with the rice and you can even do brown rice you don’t have to do white
Rice if you want to add a little more nutrition all right so we’ll get back to the recipe so this is how I like to serve our stuffed pepper soup I just kind of set up a little station here I’ve got some white rice I’ll also make
Some cauliflower rice to set that out and then I’ve got some shredded cheddar cheese a couple of bowls and spoons and then we can just serve ourselves you can add as little or as much rice as you want to your bowl and then top it with
The soup and then of course some cheese you can even put on a little dollop of sour cream if you kind of want that cool creamy flavor this is such a delicious cozy meal I know you guys are going to love it talk about the coziest Bowl of soup you
Guys all I need is like a big hunk of crusty bread with butter to dip in this broth and I don’t know if you noticed but I didn’t season this with salt and pepper you definitely can but I think it’s perfectly seasoned okay so one thing the recipe on my website I
Actually add the rice to the soup but you can do it separately it really is just preference if you do add the rice to the soup and mix it in it is going to absorb a lot of the liquid so you might have to add more liquid the next day for
Leftovers and that kind of thing I also left the rice on the side for tonight’s dinner because we’ve got a low carbour in the family so I’m going to make some cauliflower rice so they can dish up their own and that way there’s no rice in the soup mix but either way it’s Delicious all right so we are making a slow cooker coconut lentil Curry this is pretty much all the ingredients that you need to go into the slow cooker I am going to make some basmati rice later and then chop up some cilantro I also am going to sauté the
Veggies and add the spices into my Skillet over here you can skip this step but I really feel like it brings out the flavors in the spices and the veggies and it only takes like 5 minutes so it’s definitely worth it so let’s get that going and then we’ll finish up at over
At the slow cooker and get this going all right so I’ve got about a tablespoon in my Skillet here on medium heat and I’m going to add in my carrots and onions I’ll saut that until they just start to soften and then we’ll add our
Garlic and then I’m going to throw in my spices I just want to note that I did one large carrot diced and then about a half a cup of chopped up onion so we have a lot of really great spices here I’ve got some garam masala I did about 1
And 1/2 tablespoons of that I’ve got 1 and half tblspoon of Curry we’ve got a/4 teaspoon of smoked papaa and 1/4 teaspoon of cayenne pepper and then we have 2 teaspoons of salt and a half a teaspoon of pepper so the gar Masala I could not find at our grocery store
Anywhere here um so I had to order this off of Amazon but this is what it looks like that’s how it smells it just has lots of great spices like cinnamon and it’s definitely a curry based seasoning but it’s very warm and so cozy for this
Dish so I’m going to go ahead and add these in here and we’re going to bloom the spices in the pan and then we’ll transfer them over to the slow cooker all right so now that our veggies and spices are done I’m going to add everything into the slow cooker I’ve got
Two cups of dried lentils that I’ve rinsed with cold water so we’ll add in all these great spices it smells so good in here it’s kind of christmy almost We’ll add that in okay and next I have a can of crushed tomatoes this is a 28 o can you can also
Do fire roasted tomatoes but I couldn’t find a large can of that so that right in and then I’ve got three cups of or I’m sorry 3 and 1/2 cups of chicken stock but you can also do vegetable stock so we’ll give this a stir and I actually have the slow cooker
On high I’m going to cook this for about 4 and 1 half to 5 hours you’ll know it’s done when the lentils have absorbed most of the liquid and the lentils are tender you can also do this on low for 7 or 8 hours I like to stir this in between at
Least one time so if you set this on low just make sure that you’re not off to work for seven or eight hours and don’t have a chance to stir in between or maybe if somebody’s home you can have them do it okay this is ready for the
Lid and we will let this cook away I forgot to mention that there is coconut milk that goes in this at the very end that was not in the ingredients list over on the cutting board so there is that too okay so I just wanted to share real
Quick a little bit about the lentils so I didn’t know this until I actually made this recipe that there are like nine different kinds of lenal but our grocery stores usually just carry like the green or the brown unless you go to a specialty grocery store you can use
Either one for this recipe but just know that the green lentils they have a little bit more of like a peppery flavor and the Brown lentils are going to be more earthy um the green lentils also hold up better like in a slow cooker meal so they won’t break down and become
Mushy you’ll see after we’re all done with this recipe they’ll still like be little circles and they’ll have a little bit of bite to them so whereas Brown lentil are going to be a lot softer so either one that you use for this recipe will be totally fine just know that you
Might have to make some cooking time adjustments and the flavor of the lentil itself is just slightly different but um because you’re using so many spices es uh for this slow cooker recipe it is it kind of masks those very subtle like peppery and earthy flavors so our
Lentils have been cooking for about 4 hours and it’s all thickened and the lentils are almost cooked the way that I like them so at this point we’re going to add in our coconut milk so you can see how thick that is it’s absorbed all of the
Liquid so we’re going to add the coconut milk and I’m using full fat coconut milk for this recipe and I’m going to add in the entire can okay so we’ll stir this together and then I’m just going to cook this for about 15 or 20 minutes longer you
Definitely want to heat up the coconut milk and we’ll finish cooking these lentils but isn’t that looking so good it’s just nice and creamy and then we’re going to serve this over basmati rice with some fresh cilantro it’s just just going to be delicious okay our lentils are done I
Made some basmati rice and then I just topped it with a little bit of fresh cilantro and I like to squeeze lime juice over the top of this I just feel like it adds a nice bright flavor and because this is so heavily spiced and I
Don’t mean like spicy but it’s got a lot of you know cinnamon flavors in here the curry and that lime juice just kind of like tones it down a little bit but it still is just so warm and cozy okay here we go this is just like the perfect meal for a
Cold day I love basmati rice and the flavor of it with these lentils and the curry are just so good it is an absolute must that you put lime juice over the top of this I tried it without it and it’s not that it was
Bad but that lime juice it just it makes it it totally makes the Stich it’s definitely different and that’s what I love about recipes and trying new things I really encourage you guys to try this recipe it’s different but it’s just fun and flavorful and I’m excited
About the leftovers I think that first of all it made a ton um but I think it’ll be great tomorrow for lunch you know I can put this over a sweet potato that would be really good just to add kind of that sweetness oh I can’t wait for
Leftovers okay I know I said in the beginning of the video that I was just is going to be sharing three recipes but I’m actually sharing four so you get a bonus recipe and this one is so delicious it’s classic I think you’re really going to like it well I truly
Cannot think of a better recipe to have during the winter than this creamy homestyle chicken noodle soup especially during cold and flu season so we’re going to start with getting our vegetables prepped I’ve got some onion here about a half of a medium onion we like to add potato to our chicken noodle
Soup so I’m going to add in one red potato a couple of carrots we’ve got a couple of celery sticks and then I’m just going to do one garlic clove but you can definitely do more garlic if you want it more garlicky so I’m just going
To get all of these veggies prepped and chopped and then we’ll move on to the next Step all right so I’ve got a large Dutch oven here you can also use just a regular Soup pot I’m going to add 2 tbspoon of butter we’ll melt that down and then we’ll add in all of our veggies and I’m just going to cook the veggies
Just until they start to soften but they’ll continue to cook a little bit later when we bring everything to a simmer and then I’ve got some seasonings here I’ve got 1 teaspoon of dried thyme a half a teaspoon of dried rosemary a half a teaspoon of dried oregano we’ll
Just add this in and I’m not going to Salt and Pepper this until the very end and then we’ll add in 1/4 cup of allpurpose flour this is going to act as our thickener and I’m just going to cook out that raw flow taste for about a
Minute once I do that then we’ll add in two 32 oz containers of chicken stock or you can use better than bullion I just was out of it so this is what I used I had this on hand and then we’re going to add in a secret ingredient one teaspoon
Of heser this just adds such great Savory flavor I use it in so many of my recipes now and then we’re just going to give this a stir and bring it to like a medium simmer we really just want to cook the potatoes until they’re tender and then once that happens we’re going
To add in our chicken I’ve got about 3 cups of shredded cooked chicken you can use a rotisserie chicken for this or any kind of leftover shredded chicken will work and then I’ve got two cups of wide egg noodles or you can use your favorite pasta we’ll give the sister and I’m
Going to cook the egg noodles for about 8 or 9 minutes until they’re just alente I don’t want them to cook too soft because this kind of continues to cook as we add the rest of the ingredients so we’ve got a half a cup of frozen peas
I’ve got a 1/4 cup of fresh parsley and then I’m going to add in 3/4 cup of half and half but you can also do heavy cream I just wanted the soup to be a little bit lighter so I just did half and half so I’m just going to give this a stir
And we’re just at this point warming the half and half through and softening the peas I’m just going to give this a little taste to make sure that it doesn’t need any salt and pepper I can’t wait for you guys to try this creamy chicken noodle soup Those herbs smell so good oh yeah and that creamy broth it’s like it’s not like chowder thick it’s like brothy but with a little bit of a thicker creamier texture it’s just a nice warm creamy broth and nobody would ever guess that there was Royer sh in your chicken noodle soup
But it adds such a depth of flavor I add waser Shire to a lot of my dishes now because I do I feel like it just gives it even more of a Savory flavor and then of course the herbs I mean the more herbs the better in my opinion when it
Comes to soups it just tastes more homemade and you know like you just spent all day on it but as you saw this was a really fast recipe so good all right so we’re going to start by getting our veggies chopped up I’ve got some onion I’m just going to do one
Garlic clove couple of carrots I’ll probably use half this uh green cabbage some parsley and then my mom always put green pepper in her cabbage rolls so I happen to have just like a quarter of a one left so I’m going to throw this in I
Think it’ll be really good so we’ll get everything chopped up and prepped before I start the ground beef All right so I’ve got my Dutch oven here I’m going to add in a couple of tablespoons of olive oil and then I have a pound of lean ground beef I’m going to season this with a little bit of salt and a little bit of pepper before I start breaking it
Up and then I’m going to cook this until basically the ground beef is cooked and browned and then we’ll move forward with the rest of the ingredients all right so our ground beef is cooked and so I’m going to add in my onions my pepper PE and carrots and my
Garlic okay so we’ll just give this a stir and we’re just going to cook the veggies for about 2 or 3 minutes I just want to soften them just a little bit we’re not looking to cook them through at this point all right it is getting steamy in
Here so I’m going to add in my four cups of chopped cabbage I think I chopped up too much so I’m just going to kind of eyeball this that looks pretty good okay and then next I’m going to add in 3 cans of tomato sauce and then I’m going to do about a
Teaspoon and a half of oraser this just really adds a nice depth of flavor I’m going to do a little sprinkling of Italian seasoning about a half a teaspoon or so just kind of eyeball this as well and then we’ve got some brown sugar 3 tablespoons this will
Help just kind of balance out the Tomato um because it’s pretty acidic and then we’ve got a half a cup of rice and then we’ve got four cups of beef stock so if you’ve spent any time here with me you know I love my better than
Bullion um bases so I love buying like the three pack on Amazon you can get the roasted chicken the roasted beef and then the vegetable one I just love these like I don’t always have homemade stock on hand like I rarely do these are just so good and often times you don’t even
Have to add salt because this has plenty so um yeah my favorite my favorite brand for stock okay so we’ll give this a stir and just make sure everything is combined so we’re going to bring this to a simmer and you know what I almost
Forgot my oh my bay leaf okay now we can bring it to a simmer and we’ll let it cook about 25 to 30 minutes really just until your rice is tender because by then your vegetables would be Perfect all right guys I just had to show you this because I just think it’s so cute and special okay so this cookbook here was a book that my mom gave me and my brothers we were adults um but it was years ago she gave us each
This cookbook for Christmas one year and it’s full of all of the recipes that a lot of the recipes that she made when we were growing up that we loved and would request and ask score time and time again the very first page of this cookbook and the very first recipe is
Cabad rols and that is where I kind of got my inspiration for the cabage rol soup now cabad rol soup I did not invent that it’s it’s been around but I love cadrs so much but I hate making them and I remember making them like one time
Early on in my marriage and it was just so much work like you have to blanch the leaves and and then trying to get the leaves off the cabbage do you know how tight cabbage leaves are on that head of cabbage and so often times I was tearing
Them it was just too much work so the cabbage roll soup I’m telling you that is where it’s at and that is like that will be my go-to when I’m craving cabbage rolls because I love the flavor and I love cabbage rolls so much I’m
Curious to know like did you grow up on cabbage rolls am I the only one who’s um alone here on an island like cabbage rolls seem like such a 7s 80s kind of thing they were just so yummy and there’s lots of different variations like my mom always did rice and ground
Beef like I’d like to know did you do other did you grow up on ones with different filling like um I know that you can do lamb and ground pork like that’s another common one um there’s even countries that don’t do any meat it’s just rice but this cabrol soup it
Is every bit as good as cabage rol’s if not better so I’m excited for you guys to try this one so I forgot to mention you do want to make sure to stir this occasionally especially in the very beginning when the rice hasn’t quite softened yet it will stick to the bottom
Of your pot I suppose unless you have a non-stick pot um but once the rice starts to cook then you won’t have that problem anymore so just make sure to keep an eye on that all right our soup is done look how beautiful that is I so
Excited to try this okay I’m going to add just a little bit of parsley I want to save some for the top for when I do my picture but we’ll add in in pretty good handful this just adds color and just some fresh flavor give that a stir and this is
Pretty much ready to serve you can even sprinkle on a little bit of Parmesan cheese with each serving that would be delicious but I just think that this looks so perfect so we’re going to give this a try I so wish that you could smell how wonderful and cozy this is oh my
Gosh yep it’s like a taste from my childhood okay the brown sugar in there so so good it just adds a little touch of sweetness and because brown sugar has molasses I think it just really add a nice depth of flavor and the vegetables in here the carrots are nice and tender
And the Cabbage isn’t like overdone I don’t like mushy cabbage so I’m thankful that the rice didn’t take too long because I didn’t want the Cabbage to get like mushy it’s so delicious and this tomato broth is like oh my word I need some crusty bread a much easier way to enjoy cabbage
Rolls put it into a soup it’s just as good I think it’s even almost better because all the flavors have a chance to really like marry together oh my gosh well I am so glad that you spent some time with me in the kitchen today and you feel inspired to try something
New remember all of the recipes can be found in the descriptions I have links for all of them and make sure to subscribe if you want to see more videos like this chat the Subscribe button and the little bell to notify you when I post a new video I hope you have a
Blessed week and we will see you next Time