This is a mess that's been going on for, let's just say, some time now. They used to be organized, but after I started accumulating more and more recipes I decided the system could be better, and that's, ironically, when it all went downhill.
For the last several years my ever-growing collection has been stored in a one gallon Ziplock bag. It is a HUGE pain in the butt to go through any time I want to cook something. I've tried to find recipe books to organize it all, but it's like they don't exist anymore, and the ones I have seen I didn't like, so I've been left...holding the bag.
My mom found me a recipe book for Christmas that works nearly perfectly. I had to put in several more of my own categories, and had to buy many more inserts for the recipes (and I still don't have enough), but it's a start. And a good one.
Here is the before. There were five more piles on the buffet...
And here is the after! The project isn't completely done. They don't all fit in the book, so there will need to be another, but at least it's not a Ziplock...
Now, a sampling of some of those recipes:
Todd has had a terrible cold for the past week, so I made some homemade chicken noodle soup last night. I love this recipe...
1 tbsp. olive oil
1 parsnip, halved lengthwise and cut into 1/4-inch slices (I didn't have one of these last night and it still came out great.)
2-3 carrots, halved lengthwise and cut into 1/4-inch slices
2-3 stalks celery ribs and leaves, sliced
1 large onion, chopped
3 large garlic cloves, minced
1 tsp. salt
1/4 tsp. black pepper
6 1/2 - 8 cups chicken broth (use 8 cups if you throw noodles in)
Chicken (You can brown 3 boneless, skinless breasts then bake them to use in the soup, or just get a rotisserie chicken and chop up the meat from that. This is a really good option.)
Heat oil in a large pot. Add the parsnip and next 6 ingredients and saute about 5 minutes. Add broth and chicken and bring to a boil. Reduce heat and simmer with the lid on until veggies are tender.
Cold be gone!
The next recipe is a brand new one for me, and oh man, is it good!
1 red bell pepper cut into strips
1 green bell pepper cut into strips
1 onion, cut in half then cut into slices
1 1/2 cups store-brand marinara
16 oz. hot Italian sausage
16 oz. lean turkey burger
whole wheat hamburger buns
Sliced provolone cheese
Prepare a grill or broiler.
Heat on medium-high a little bit of olive oil in a non-stick skillet. Add the peppers and onions, saute 10 minutes. When tender, add the marinara and cook until heated.
While the veggies are sauteing, mix the burger and sausage (removed from the casings) together thoroughly in a bowl. Divide into 6-8 patties and place on grill or broiler until done.
Assemble patty on the bun with one slice of provolone and top with pepper mixture.