First I want to say THANK YOU!!! To all of my new followers, I am so glad you are enjoying this blog, and I hope it is inspiring you to cook more for your family. Just maybe I’m making your life a little easier. Rachael Ray has not contacted me yet, so I may have to step up my game a little. Don’t forget to add a link if you’re in the blogger world!

Well I made another Rachael Ray egg recipe today. If you’ve been following for a while, you’ll remember I don’t like eggs, but I make them anyway because my husband likes them, and so does the little one! I liked this recipe because I knew I could make one of these peppers with no egg and I could eat it, also I’ve always wanted to try out butternut squash. A huge plus for this dinner is it serves 4 for $1.95 a person! So if you’re trying to save a buck or two, make this!

Recipe: Baked Nestled Eggs

Baked Nestled Eggs

Cookbook: Everyday with Rachael Ray magazine, 2/2009 (just buy the magazine already!)

Total Time:45 minutes

Husband Says: “It’s good, I like it. I like the cream in the rice, it makes it a little sweet. I do like the squash too.”

Notes: Well somehow or another I got home with 1 red bell pepper and 2 yellow bell peppers, so I used 1 red and 1 yellow. Also Wal-Mart super center apparently doesn’t carry fennel bulb, so I left that out. Everything else I did just as it said to. I will say that the texture of the rice, is so great, I mean, I could eat the whole bowl of this, but I’m sure that’s not in my diet!

Ingredients

Peppers

Rice, onions, and squash

Just add eggs

Baked and ready to eat!

This Rachael Ray soup recipe is so good, I loved it, and the baby loved it as well! As crazy as the title sounds, I highly recommend making it, I really think your kids will love this too. If you’re husband is anything like mine, he’ll see this on the menu and say, I hope we’re having something in addition to this soup, so check out the notes to see what I served this up with.

Recipe: Carrot Soup

Carrot Soup

Cookbook: Everyday with Rachael Ray Magazine

Total Time: 35 minutes

Difficulty: easy, and from here on out, unless something drastically changes all the recipes will be easy

Husband Says: “It was good, I wish there was more. Almost reminded me of sweet potato soup.” (He thinks I’m doing portion control because there hasn’t been left overs for 2 nights….i cooked one pound of carrots, I only ate 2 latels and the baby maybe ate 1…he’s not starving.)

Notes: I used dry ginger, because once again I’m cheap and didn’t want to buy the real stuff, I’m sure the flavor would be better using the real stuff. Also the recipe this is linked to uses onions and you can serve it hot or cold, I ate it hot. I served this up with some homemade onion bun croutons and steaks! It was a yum-o meal!

Ingredients

saute the onions

chop the carrots

add carrots to onions

simmer in chicken broth

Puree together