Frozen Berry Salad

This is another recipe that I took with us for vacation last week that I found on 30DayGourmet, though I reduced the sugar from the original recipe. It was well-liked by everyone, including my kids. :o) If you're making it for a small family divide it between 2 8x8 pans or put in small disposable cups, cover and freeze. It will be great to pull out of the freezer in the summer for an afternoon treat!

Frozen Fruit Salad

8 oz. cream cheese

1/2 c. sugar

20 oz. can crushed pineapple

30 oz. frozen strawberries, raspberries, blueberries

1 1/2 c. sour cream

Beat cream cheese & sugar until fluffy. Drain pineapple and add with berries. Mix well. Fold in sour cream. Spread in 9x13 pan and freeze.

To Serve: Remove from freezer 15-20 minutes prior to serving so it can be sliced.

Veggie Black Bean Soup

This is a delicious soup recipe (tweaked from TOH). I made it, froze it and took it with us on vacation last week since I firmly believe it's vacation only when you don't have to cook! :o) I thawed it in the fridge overnight and then dumped it in a crockpot in the morning and let it simmer all day. I added the barley about 30-45 minutes prior to serving it. It received rave reviews from everyone - even the men!

Vegetable Black Bean Soup

2 c. chopped onions

1 c. chopped carrots

1 c. chopped celery

6 c. beef (or veggie) broth

1 can (28oz) diced tomatoes, undrained

1 can (15 oz) black beans, rinsed & drained

1 tsp. garlic powder

3/4 tsp. pepper

1 package of spinach (10 oz) frozen chopped

1 c. pearl barley (needed day you serve it!)

Saute onions, carrots, celery over medium heat until onion is tender. Stir in broth, tomatoes, beans, garlic powder & pepper. Bring to boil. Simmer 10 minutes. Add spinach. Cool & freeze.

To Serve: Thaw & reheat on stove top or crockpot. Add barley 30 minutes before serving.