Easy Weeknight Dinners // Well Whipperberry friends, it's September and I think it's safe to say that almost all of us are back to the school routine, no? We are here, and I have to say that I really love this time of year!
I love it even though for so many of us this means weeknights filled with activities, sports and rushed evenings. And this can also mean that dinners can be a challenge, but they don't have to be! With a little planning and some healthy ingredients, you can have hearty and delicious meals on your table in no time!
I actually think I love meals the most! Hearty. Fall. Meals. Yes, please! So today, it's all about fall. Fall and great dinners!
This Hamburger Soup is the perfect weeknight meal. It's chock full of yummy seasonal vegetables and meat. This recipe is also great because it makes a big batch, which means that you can serve half now, and freeze half for later! ~ happy dance ~ Or use the leftovers in thermoses for the kids lunches. Now we're talkin!
Ingredients: 1 1/2 to 2 lbs of ground beef 1 onion, chopped finely 1 – 28 oz can of diced tomatoes 2 cups water 3 – 10 oz cans of consomme 1 – 5 oz can of tomato paste 5 carrots, chopped finely 4 celery sticks, chopped finely 1 bay leaf 1 tsp thyme salt & pepper to taste Instructions:
- In skillet, brown the ground beef and onions. Then drain.
- In a soup pot, combine all of the ingredients, including the cooked ground beef.
- Simmer in a covered pot for at least 1 1/2 to 2 hours, making sure to stir it occasionally.
Deeeeelish!
Serve with crusty bread or crackers and cheese! Now tummies are full and everyone is happy! 🙂
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For more delicious fall meal ideas, come on over!
Sweet & Sour Meatballs | Creamy Chicken Stew | Classic Meatloaf
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Have a delicious day! 
Strawberry Cupcakes 2-3/4 C. flour 1 Tbsp. cornstarch 1 Tbsp. baking powder 1 tsp. salt 1 C. butter, at room temperature 2-1/4 C. sugar 1-1/2 tsp. pure vanilla extract 3 large eggs plus 1 large egg white 1 cup buttermilk 2½ cups finely diced strawberries Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl. Set aside. Cream together the butter and sugar. Add your vanilla and eggs + white, one at a time. Mix until fully incorporated. Slowly stir in the flour mixture and buttermilk. Fold in the strawberries. Fill each cup 3/4 full with batter. Bake for 25 minutes, or until a toothpick comes out clean. Cool completely then top with your favorite frosting! Super simple, and delicious! I topped mine with a 
