Today I am beginning a new series called, Katrina’s Kitchen. I am absolutely NOT a chef, but I really enjoy cooking. Recently, I was at lunch with a friend discussing dinner ideas and what I like to cook. I had never thought about it before, but sometimes it can be very difficult and time consuming to plan meals. I’ve heard other say time and time again, “I have no idea what to make for dinner.” In this series I hope to share some easy ideas with you to inspire you to cook more rather than swing by your local fast food restaurant.

Since it has been cold and rainy in Southern California this week I decided to share two of my favorite soups and one stew to cook at home…

Zuppa Toscana – Peter and I love to go out to restaurant’s and we have our favorites, but eating out definitely adds up. I recently came across a recipe for Olive Garden’s Zuppa Toscana. It is delicious and so easy to make! We love spicy italian sausage so we used that instead of the mild that the recipe calls for. You can find the recipe here: Zuppa Toscana

Chicken Tortilla Soup – This soup is one of my all time favorites. Many restaurants have their version, but this recipe i’m sharing with you today is at the top of my list. It is spicy, delicious, and sure to warm you up! I love to top this with some sour cream and cheddar cheese. You can find the recipe here: Chicken Tortilla Soup

Crock Pot Tri-Tip Stew – The final recipe i’m sharing with you today wasn’t found online. It’s something that I threw together in college and luckily it worked out. This beef stew is great for any busy person on the go. During my busiest months when I don’t have a lot of time to prep and cook meals I love to pull out my Crock Pot. I purchase Trader Joe’s All Natural Santa Maria Marinated Tri-Tip Roast. I place the roast in the pot along with some baby carrots, potatoes, onions, and cauliflower. I fill the pot with about 3/4ths of water and add two crushed beef bullion cubes. The roast and vegetables cook on low for about 6 to 8 hours depending on what time I start the cooker. Once the meal has cooked all day it is ready to eat!

Because I thought of this series idea so recently, I have no photos of these just yet, but will update this post when I do. For now, please enjoy this photo from a recent wedding reception…

Today I am beginning a new series called, Katrina’s Kitchen. I am absolutely NOT a chef, but I really enjoy cooking. Recently, I was at lunch with a friend discussing dinner ideas and what I like to cook. I had never thought about it before, but sometimes it can be very difficult and time consuming to plan meals. I’ve heard other say time and time again, “I have no idea what to make for dinner.” In this series I hope to share some easy ideas with you to inspire you to cook more rather than swing by your local fast food restaurant.

Since it has been cold and rainy in Southern California this week I decided to share two of my favorite soups and one stew to cook at home…

Zuppa Toscana – Peter and I love to go out to restaurant’s and we have our favorites, but eating out definitely adds up. I recently came across a recipe for Olive Garden’s Zuppa Toscana. It is delicious and so easy to make! We love spicy italian sausage so we used that instead of the mild that the recipe calls for. You can find the recipe here: Zuppa Toscana

Chicken Tortilla Soup – This soup is one of my all time favorites. Many restaurants have their version, but this recipe i’m sharing with you today is at the top of my list. It is spicy, delicious, and sure to warm you up! I love to top this with some sour cream and cheddar cheese. You can find the recipe here: Chicken Tortilla Soup

Crock Pot Tri-Tip Stew – The final recipe i’m sharing with you today wasn’t found online. It’s something that I threw together in college and luckily it worked out. This beef stew is great for any busy person on the go. During my busiest months when I don’t have a lot of time to prep and cook meals I love to pull out my Crock Pot. I purchase Trader Joe’s All Natural Santa Maria Marinated Tri-Tip Roast. I place the roast in the pot along with some baby carrots, potatoes, onions, and cauliflower. I fill the pot with about 3/4ths of water and add two crushed beef bullion cubes. The roast and vegetables cook on low for about 6 to 8 hours depending on what time I start the cooker. Once the meal has cooked all day it is ready to eat!

Because I thought of this series idea so recently, I have no photos of these just yet, but will update this post when I do. For now, please enjoy this photo from a recent wedding reception…