It felt great to feel like being in the kitchen for a large part of the day.
Yes, I made cheeseburger soup BUT I used 93/7 ground beef from the local farmer. It had very little fat and once I browned the meat, I drained it on paper towels so there wasn’t much fat at all left and it seems to be only the fat that causes problems for me.
This is the recipe I used and I made these changes:
- I did use 1 pound of ground beef.
- I used dried basil but I also added a bit of fresh basil at the end.
- I had bok choy in the fridge that needed to be used so I added that to the soup.
- I did not use Velveeta. I used about 1-1/2 cups of grated cheddar and served grated cheddar to add to the soup.
I’m trying to make ahead a few heat and eat meals for when we have to move out to the basement in January when the wood floors are resurfaced.
There was enough soup left over that we can have another meal, maybe with a sandwich but I think there’s enough soup there. I’ll have two hot plates, the Instant Pot, the gas Camp Chef two burner stove, the grill, the smoker – we’ll be fine as far as cooking. If I go out the basement door and around the house and through the garage to the laundry room, I can wash dishes in the laundry room sink and we’ll be able to do laundry but I’d hate to think about having to eat out every meal for a week. We have a fridge/freezer in the basement, we’ll be able to access the fridge/freezer in the garage and the big freezers in the garage – just can’t get to the kitchen, the living room, our bedroom or our bathroom. 🙁
I have over a month to get ready . . we’ll be fine . . it’s only a week.
There was a time when I could remember what was in containers but those days seem to be over so I label everything.
The biggest problem is going to be . . can I wait til towards the end of January or will I want this soup next week? I guess if I end up eating it before the floors are being worked on, I can always make it again.