Spanish Rice


Spanish Rice~


  • 1 lb ground beef/venison
  • 1 pint Tomato Sauce
  • 1 pint tomatoes
  • 1 diced onion (Or dehydrated onions)
  • 1 diced green pepper
  • ½ tsp. chili powder
  • ½ tsp. red pepper flakes
  • 1 tsp. minced garlic
  • black pepper to taste
  • ½ cup Jasmine Rice
  • Cheese: shredded Cheddar or grated Parmesan


  1. Brown ground beef/venison.
  2. Add remaining ingredients except cheese.
  3. Bring to boil.
  4. Reduce heat, cover and simmer for 30 minutes.
  5. Top with cheese.
  6. Enjoy!

Stuffed Pepper Soup

Hearty. Delicious. Comfy cozy on a cold wintry day.

This is one of those recipes where you make it your own. It makes ALOT so if you don’t want this much halve the recipe. If you don’t like rice, omit it. If you like onions, add more. You really can’t go wrong. Adjust it to your family’s needs and likes.


  • 2 lbs. ground beef or venison
  • 2 green peppers, chopped
  • 2 red peppers, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 2 cups salsa
  • 1 quart chopped tomatoes
  • 2 quarts of tomato sauce
  • 1 quart beef broth
  • 2 cups water (used to rinse out jars and cans)
  • ½ c. wild rice
  • 1 teaspoonful Italian Seasoning
  • 1 teaspoonful Omega Zest Seasoning
  • Salt and Pepper to taste
  • 1 cup instant brown rice

Stuffed Pepper Soup~

Let’s go:

  1. In an 8 quart stockpot, brown the meat. Drain fat.
  2. Add to the meat: peppers, onion and garlic. Sauté for a few minutes.
  3. Stir in: salsa, tomatoes, sauce, and broth.
  4. Use the 2 cups of water to swish around the empty jars and cans and pour into pot.
  5. Stir in the wild rice and seasonings.
  6. Cover and simmer for an hour.
  7. The last 10 minutes of cooking add the brown rice.
  8. I enjoy this even more-so the next day!

Makes about 7 quarts.

Linking Up Here:





How To Can Tomato Sauce/Soup

This is a simple way to use up excess tomatoes from your garden or local farm market.

A versatile sauce well deserving of space on your pantry shelf that’s for sure. It can be heated up with a little cream, salt and pepper for a delicious Tomato Soup. Add cooked rice for Old-Fashioned Tomato Rice Soup. It makes a great base for Vegetable Soup too. Stir in browned ground beef and Italian seasonings and you have Meat Sauce. Cook it down a little to thicken, add oregano and you have Pizza Sauce. The possibilities are endless!

How To Can Tomato Sauce/Soup

Gather Canning Equipment:

  • Boiling Bath Canner, Rack, Lid
  • Jar Lifter
  • Canning Funnel
  • Magnetic Lid Wand
  • Kitchen Timer
  • 7 Quart Jars regular mouth, lids, and bands
  • 12 Quart Stock Pot
  • 8 Quart Stock Pot
  • 1 Quart Sauce Pot
  • 4 cup glass Measuring Cup
  • Metal Strainer
  • Rubber Spatula
  • Clean Dish Cloth
  • Kitchen Towel
  • Immersion Blender
  • Bowl for discarded seeds (Chickens love them)
  • Paring Knife and Cutting Board

Gather Ingredients:

  • 5 gallon bucket full of Tomatoes (Roma, pear-shaped paste tomatoes are best)
  • 4 large Onions, sliced
  • ½ cup Olive Oil
  • Lemon Juice

Gather Family and Friends:

  • Canning is not difficult but can be time consuming.
  • Always much more fun done with company (Verdie was known to stop by to help Olivia Walton now and again).
  • Passing these skills down to the next generation will enable them to provide for their families.


  • Heat 12 Quart Stock Pot for a few minutes. Add Oil. Add Onions. Cook for 10 minutes.
  • Wash and quarter the tomatoes.
  • Add quartered tomatoes, skins and all to stock pot.
  • Cover. Simmer for one hour. Stir often.
  • Meanwhile, fill Canner half full with water. Add rack and lid. Bring to a simmer.
  • Fill the 1 quart sauce pot with water and bring to a simmer. Add lids. Don’t boil!
  • Blend with immersion blender on high till smooth.
  • Remove lid from canner. Raise the rack above the water level. Place jars on rack to keep hot.
  • You can also lower rack into the canner and immerse the jars to keep  them sterilized.
  • Place metal strainer over the 8 quart stock pot.
  • Using glass measuring cup, pour the hot liquid into metal strainer.
  • Use the rubber spatula to press the tomato sauce through the strainer.
  • Discard the seeds in a bowl.
  • Remove one canning jar from canner and place on a towel.
  • Place 2 Tablespoonfuls of Lemon Juice into the canning jar.
  • Using the glass measuring cup, pour the hot tomato sauce into the jar.
  • Leave ½” headspace. (The space between the jar contents and the top of the jar.)
  • Wipe the rim clean.
  • Using the magnetic wand remove a lid from simmering water and place it on the jar.
  • Twist on a band fingertip tight only.
  • Place on the rack in the canner.
  • Continue until all 7 jars are filled and in the canner.
  • Lower the rack if you haven’t done so.
  • The water must cover the jars by 1-2 inches. Add hot water if needed.
  • Cover the canner and bring to a full boil.
  • Reduce heat to maintain a gentle rolling boil.
  • Begin the process time. Set timer for 35 minutes.
  • Turn off heat. Remove lid and raise the rack.
  • Use jar lifter, remove jars and place on a heavy kitchen towel a few inches apart.
  • Let them sit untouched for 24 hours to cool and seal.
  • Check each jar to be sure it sealed by pressing center of lid. If it “clicks” it is NOT sealed. Refrigerate it and use it within a few days. The center of the lid should not move at all.
  • Remove bands and wash jars in soapy water.
  • Label the lid with contents and year.
  • Store on shelf in a cool dark place.


How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup

Zucchini Meatloaf Boats

Finally! I have zucchini again in the garden.

For the past several years I’ve been fighting squash vine borers and they’ve been winning. Last year I planted absolutely nothing from the squash family at all. So far so good this year. Haven’t seen one yet. (Crosses fingers.) UPDATE: Hannah noticed a “red wasp” flying around the herb gardens. Yep. A few zucchini plants are wilting. I tried to extract the borer out with my handy dandy girl-scout pocket knife. Couldn’t find it. Too bad. My chickens love them. At least we planted late this year and harvested several five-gallon bucketfuls before my nemesis showed up.

zucchini boats ~

My friend Pam had told me how she uses large zucchini to make a meal. She simply puts a meatloaf inside!

Our youngest daughter, Hannah, made this recipe for our family using zucchini and onions from the garden and beef from my in-laws’ farm.

Very easy.
And very good.
  • One large zucchini, sliced in half lengthwise, seeds scooped out
  • Sea Salt
  • Garlic powder
  • ¼ cup olive oil
  • minced onions
  • minced garlic
  • 2-3 pounds ground beef
  • ¼ cup instant brown rice
  • 3 eggs
  • grated carrots
  • 1 Tbsp. basil
  • Parmesan
  • tomato sauce
  • Italian seasoning
  • shredded mozzarella


  1. Preheat oven to 350°.
  2. Sprinkle salt and garlic powder inside zucchini shells. Set aside in a baking dish.
    zucchini boats ~
  3. Heat olive oil in a skillet and cook onions and minced garlic for 5-7 minutes. Remove from heat.
    zucchini boats ~
  4. In bowl, mix ground beef, instant brown rice, eggs, carrots, basil, Parmesan, and onion mixture together.
  5. Stuff the zucchini halves with the meatloaf mixture.
    zucchini boats ~
  6. Spoon tomato sauce over zucchini. Sprinkle Italian seasoning.
    zucchini boats ~
  7. Bake 45-50 minutes.
  8. Sprinkle mozzarella cheese over top and bake 5 additional minutes to melt cheese.

zucchini boats ~

It’s funny how I would sneak grated carrots into meatloaves when the girls were young and now they purposefully add them!

Here’s a great way to use up those large zucchini!
What are some ways you use them?

BBQ Burgers

These are the best burgers I have ever tasted!

My husband’s family has been making BBQ Burgers for generations.

I adapted this recipe from the original to reduce the sugar content. I also added Worcestershire Sauce and Coconut Aminos to give it my own special touch. I neglected to tell my husband what I did until AFTER he tried them. He could not tell a difference. 🙂 Next time I am going to try to substitute the tomato soup with tomato sauce to reduce the sugar content even more. You can half the sauce if you’d like. Our family just loves it so I double it .

With the xylitol content, be sure NOT to feed this recipe to pets.

BBQ Burgers ~ Back To

  • 8 Hamburger patties, browned on each side
  • 2 cans tomato soup
  • 2 Tbsp. Apple Cider Vinegar (Braggs)
  • 1/3 cup Xylitol (DO NOT FEED TO PETS!)
  • 15 drops liquid Stevia
  • Several “shakes” of Worcestershire
  • Several “shakes” of Coconut Aminos

Place burgers in a baking dish.

BBQ Burgers ~ Back To

Mix the sauce in a bowl.

BBQ Burgers ~ Back To

Pour over the burgers. Cover with foil.

BBQ Burgers ~ Back To

Bake 350° for 45 minutes.

Remove the foil.

Sprinkle salt and pepper to taste.

Bake an additional 15 minutes.

***You can use this sauce for meatloaf too***

Pumpkin Chili

Looking for an easy meal that’s also healthy?

Try this recipe we had for supper last evening.

If you’d like leftovers (chili is always better the next day!), you might double it.

We had very little left as my family loved this.

Pumpkin Chili

Pumpkin Chili

  • 2 lbs. Ground Beef
  • 1 Onion, diced
  • 1 can Pumpkin
  • 1 can Kidney Beans
  • 1 can Water
  • 2 cans Stewed Tomatoes
  • ½ tsp. Cumin
  • ½ tsp. Italian Seasonings
  • ½ tsp. Chili Powder
  • ½ tsp. Red Pepper Flakes
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • 10-12 drops liquid Stevia (or 2 Tbsp. Sugar)

Brown beef and onions. Stir in remaining ingredients and simmer an hour.

See? I told you it was easy.

AND it’s made with items I always keep in my pantry and freezer.

Very convenient for a last minute meal.

Full disclosure: I needed a quick meal and did not simmer for an hour but maybe 15 minutes.

P.S. You don’t need to tell your family it has pumpkin and stevia in it. They won’t be able to tell! 😉

Unstuffed Peppers

I love Halupki (stuffed cabbage rolls) and stuffed peppers!

My father passed down to his children the deliciousness of these meals from his Slovak mother.

I’m sad to say that there are fast-paced days when I need to shorten the processing time a bit.

(It takes time to roll up all of those cabbage leaves or to stuff those peppers!)

In order to do so, I shred the cabbage and boil it or I chop the peppers up into bite size pieces first.

The cabbage and peppers become very tender this way.

Unstuffed Peppers |

I love this recipe as it can easily be modified to MAKE IT YOUR OWN.

Sometimes I make it with cabbage and sometimes with a variety of sweet peppers.

Sometimes I make it a hearty soup by adding more canned tomato juice.

Sometimes I make a casserole.

This is one of those recipes that I rarely make the exact same way twice!

Here’s the recipe. Now make it your own.
Continue reading~ Unstuffed Peppers »

How To Pressure Can Meat Sauce

canning meat sauce

A double batch of canned Meat Sauce


I remember watching episodes of the Waltons where Mama and Grandma are canning and putting up for the winter.

Some days Verdie would come by to help.

Canning is easy enough.

Just time consuming.

The more hands. The more help. The more enjoyable it is.

Here are some items to gather up before pressure canning:



Continue reading~ How To Pressure Can Meat Sauce »