Category Archives: Recipes

Teri’s Favorite Chicken in Chipped Beef

We wanted to share with you a super simple chicken dish our family enjoys.

Teri’s Favorite Chicken in Chipped Beef

2 pkgs. 2 ounces each chipped beef (we like Carl Buddig brand)
6 medium-size chicken breasts
1 – 10 3/4 oz. can cream of mushroom soup
1 cup sour cream
salt and pepper

Line a large, shallow buttered baking dish with the chipped beef and then place the chicken on top. Salt and pepper the chicken. Mix cream of mushroom soup and sour cream (leave the soup condensed: do not add water or milk). Spread with the soup-sour cream mixture and bake uncovered, in a 300-degree oven for 2 1/2 to 3 hours.

In the pictures below, we doubled the recipe.

Begin by laying the beef on the bottom of the pan.

Place chicken on top.

Salt and pepper the chicken.

Mix cream of mushroom soup and sour cream together.

Spread on top of the chicken.


“In thee, O LORD, do I put my trust;
let me never be ashamed:
deliver me in thy righteousness.”
Psalm 31:1

Garden in a Glass

About four years ago because of the recommendation of a chiropractor, we began juicing. At that time we had good friends who had completed a month-long, juice-only fast. They were our resident experts on juicing and started us on a solid recipe that we have settled into.

We juice for nutrition. Steve researched juicers before we bought and we purchased an Omega juicer. It was $239 in February of 2014 from Amazon, and they are now $299. (The Amazon links in this post is Titus2’s Amazon affiliate link. See our Privacy Policy.)

With our Omega juicer, we juice, and it maintains its nutritional value for 3 days. Other juicing technology allows for bigger pieces to be put through the juicer, which means less chopping, but air is introduced into the juice. That means it needs to be consumed the day it is made.

We juice and drink it fresh for 3 days. The rest we freeze at juicing time in sandwich size ziplock bags with 10 ounces of juice in each one. Sarah researched freezing the juice and discovered that while some nutrition was lost in the freezing, it wasn’t much. The tradeoff was worth it to us because freezing allows us to juice once or twice a month in big batches. (Side note: we prefer the juice chilled, and we also like to drink it with a straw!)

Here is our juice recipe:

10 lbs carrots
7 lbs apples
1/2 bunch kale
1/2 bunch celery
1 cucumber
1 large golden beet
fingertip sized piece of ginger root

Isn’t that bowl of fruits and veggies beautiful? Do you juice? Want to share your recipes?

Trusting in Jesus,

“And God said, Let the earth bring forth grass, the herb yielding seed,
and the fruit tree yielding fruit after his kind, whose seed is in itself,
upon the earth: and it was so.”
Genesis 1:11

How We Flash Freeze Strawberries

We regularly use frozen strawberries in smoothies and yogurt. When they are in season, we buy 10 to 12 pounds at a time, for a great price, to flash freeze. Our frozen strawberries are less expensive than the ones we buy at the store, taste better, and have a firmer consistency.

The whole process is very simple:

  1. Wash and core strawberries.
  2. Cut into pieces (halves or quarters depending on what size you’d like to achieve.).
  3. Spread in a single layer on a cookie sheet with sides. We line ours with a baking mat to help with removal of the strawberries after freezing.
  4. Freeze until solid.
  5. Remove from cookie sheets and place in zip loc bags.
  6. Store in freezer until use.

Trusting in Jesus,

“And God said, Let the earth bring forth grass, the herb yielding seed,
and the fruit tree yielding fruit after his kind, whose seed is in itself,
upon the earth: and it was so.” (
Genesis 1:11)

How to Make Taco Meat in Your Instant Pot

As homeschool moms, easy meals are one of your best friends. So if you have an Instant Pot, here’s just the recipe! Special thanks to Melanie as I shadowed her for this.

Easy Instant Pot Tacos

2 lbs. ground beef
Taco seasoning

The night before, pull the beef from the freezer and put in the refrigerator to thaw. Late morning, put the ground beef into the Instant Pot and turn it on the “brown” setting (for browning meat: depending on what model you have, yours may be different) and cook for about 20 minutes. Take off the lid, and crumble the meat using a meat chopper or something similar (our favorite is the Chopstir from Amazon: we’ve had ours for five years, and it’s going strong:: the Amazon link is Titus2’s Affiliate link, see our disclosure here). Add taco seasoning and then enough water to not quite cover the meat. Cook on low temp for the rest of the afternoon.

That’s all there is to it!

With tacos, you can add so many tasty embellishments and even the shells are versatile (hard shell, soft shell, large or small or make it a taco salad!).


Step #1: Put the meat into the Instant Pot. Then, choose the option for browning meat.

Step #2: Make your own taco seasoning or use purchased packets.

Step #3: When the meat is done, add the seasoning.

Step #4: Add water and stir.

Step #5: Cook on low temp the rest of the afternoon.

Step #6: Add yummy embellishments and enjoy several!

“And he arose, and did eat and drink, and went in the strength of that
meat forty days and forty nights unto Horeb the mount of God.”
1 Kings 19:8

Delicious Vegetable Beef Soup

Remember when I multitasked and browned ground beef for something sometime? I was working in the kitchen doing other meal prep.

Recently, we put that ground beef to good use. All the kitchen helpers were going to be busy during normal lunch (which is our bigger meal of the day) prep the next day. We decided to make soup the afternoon before that could simply be heated up the next day.

We had available:

  • ground beef
  • a small ziplock bag of green onions that had been previously chopped and frozen
  • about 8 cups of frozen pork roast broth
  • frozen little smokies sausages
  • frozen tomato sauce
  • big bag of organic frozen mixed vegetables from Costco

The pork roast broth was a good amount of liquid for the amount of meat we were using. We just put it into a pot to defrost and boil. I dumped the ground beef into the pot along with the green onions. Then I sliced some of the little smokies sausagesan amount that seemed to compliment the ground beef as secondary meat.

When we tasted the broth that way, we decided not to use the tomato sauce since the flavor was already delicious.

Then we let that simmer a while before adding the mixed vegetables and boiling them.

We finished the seasoning by adding garlic salt and other seasonings to taste.

The result? Delicious soup! If your weather is anything like we’re experiencing in Kansas, soup is the perfect thing right now.

Trusting in Jesus,

“O taste and see that the LORD is good:
blessed is the man that trusteth in him.”
Psalm 34:8

Make the Most of Your Leftovers, Part 1

Welcome to a new series: Make the Most of Your Leftovers. We plan to continue this, giving you ideas on how you can use leftovers.

Anna has developed quite an art of putting together leftovers into delicious soups or casseroles. When we rave over the casserole, she tells us to enjoy it that time because there won’t ever be another one just like it. I am trying to learn from her.

Here are the leftovers I had available:

  • rice
  • ham gravy with ham chunks
  • 3 biscuits
  • pork spare rib meat


Since there are only 6 of us at home now, we have downsized our casseroles to 8×8 pans.

First I greased the pan, and then put a layer of rice on the bottom. I would say about 1/3 the depth of the pan had rice.

Anna suggested I sprinkle a light seasoning of garlic salt on the rice to give it some extra flavor.

Our next layer was the meat we had picked off the spare ribs from a couple of days earlier.

Next, we added a layer of ham gravy that we had thinned a little so that it would seep nicely into the rice. 

We put the casserole together and refrigerated it two days before we used it.

Before baking at 350 degrees for 1 hour, we topped it with the cubed biscuits and sprinkled parmesan cheese over that.

It really was delicious!

Trusting in Jesus,

“Who giveth food to all flesh:
for his mercy endureth for ever.”
Psalm 136:25