November 29 - December 6, 2015

** Ok...so here's the deal.  The Christmas season is in FULL swing around here, just as I'm sure it is at your house too!  So, there won't be any full, weekly menus posted until after the first of the year.  Between parties, gatherings, spontaneous fun, family, and all things in between, I plan to still have meals for our family, and stick to our budget, but enjoy the season and not be bogged down when our plans change and we eat hamburgers three nights in a row.  ;-)
  So, I may post a recipe or two, and if so I will update Yummy to Our Tummies on Facebook as well!

Merry Christmas to each of you!

Here is the one notable recipe from this past week.  It's delish, makes a TON, and is also tasty as a leftover.  It's perfect for a night when you want to invite people over but don't want to spend hours in the kitchen.  The original recipe is made in a crockpot, but I made it on the stovetop for lunch on Sunday because I decided last minute we would have it.  It was just as wonderful!  Also, I think any ground meat would work with it...beef, chicken, turkey, venison...whatever you have on hand.  It's a perfect, hearty soup for a thick, crusty slice of bread or some ooey-gooey garlic rolls.  Yum!

Creamy Crock Pot Tortellini Soup
  (courtesy of Family Fresh Meals)
 Serves: 6

 Ingredients 
24 oz jar spaghetti sauce
2 cups water
¼ cup diced onion
3-­4 garlic cloves, minced
½ cup diced carrots
1lb ground beef, browned
4 cups of loosely packed fresh spinach leaves
4 cups beef broth
8 oz cream cheese, cut into 1 inch cubes
8 oz sliced fresh mushrooms
16 oz refrigerated cheese tortellini (you can also use frozen, just add 30 more minutes to cooking time)

 Instructions

1. Combine spaghetti sauce, water, meat, onions, garlic, carrots, spinach, cream cheese, beef broth, and mushrooms in a slow­cooker. Cook on LOW for 7 hours, on HIGH for 5 hours.

2. Before adding in tortellini, take a whisk to your soup to break up any chunks of cream cheese. Stir in tortellini. Cover and cook for 20-­30 minutes or until tender and hot. (If using frozen tortellini, I would cook for about 45 more minutes, or until tender and hot)