cycling, inside recess, and beef stew

I am enjoying using this blog as a personnal diary- so I will be posting daily now if at all possible. It really helps me focus in on all the good things that happen during a day and remember to write about it....
I have started a cycling class that is on Monday, Wednesday, and Friday mornings at 5:30 a.m. I thought that I would HATE it...but much to my surprise, I am really loving it! You burn so many calories and sweat a ton- then after getting ready I feel like a million bucks and ready to start my day. I REALLY like the fact that I don't have to work out in the afternoon after school....and especially after an inside recess day! haha! Which brings me to my next point- have you ever been held up in a room with 15 5 year olds ALL day? I know a few of you that have...and you know what it means to not want to do ANYTHING after you have done that all day. haha! I did manage to get home and cook up a yummy meal- which I want to share. I LOVE to cook, for those of you that do not already know that...so you will be getting alot of new recipes if you check my blog regularly! I really like the idea that after it is all cooked and eaten- I can still share it with all of you!
This is what was served at the Laney house today!

Hearty Beef and Vegetable soup with Cheddar Beef Wraps

ingrediants for soup:

2 Tbs unsalted butter

5 oz fresh sliced onions (1 1/4 cups)

1 cup diced celery

1 cup crinkle cut carrots

1 Tbs minced garlic

1 cup fresh sliced mushrooms

10 oz. freshed sliced squash/zucchini (2 1/2 cups)

1 (32 oz.) box reduced-sodium beef broth

1 (20 oz.) package refrigerated diced potatoes and onions

1 fully cooked beef tips with gravy (17 oz package)

1 cup tomato sauce

1/2- 1 teaspoon red pepper flakes (adjust to taste)

1/2 teaspoon dried rosemary

Preheat large saucepan on medium-high 2-3 minutes. Place butter in pan and swirl to coat- add onions, celery, carrots, and garlic; cook 2-3 minutes, stirring often, or until onions begin to soften.

Then stir in mushrooms, squash, and zucchini. Cook 1-2 minutes or until heated.

Move over to a bigger soup pan and add the remaining ingredients

Reduce heat to medium-low; cover and cook 10-15 minutes- I put it on low for about 20 more minutes- but you don't have to.

Cheddar Beef Wraps

1 Tbs unsalted butter

5 oz fresh pre-sliced onions

1 cup fresh sliced mushrooms

1/2 fully cooked beef tips with gravy (17 oz package)

1 cup shredded cheddare cheese with peppers

5 multigrain flatbread wraps

instructions:

1. Preheat large saute' pan on medium-high 2-3 minutes. Place butter in pan; swirl to coat. Add onions and mushrooms; cook 2-3 minutes

2. Stir in the beef tips

3. Place cheese on one end of each wrap; divide beef mixture over top of cheese.

4. Roll wrap around filling

5. Place wraps on a 2-sided grill (like a george foreman grill) for 2-3 minutes or until toasted and cheese melts-

Here are the final results! Yummy!

( I added a side of cornbread)

(this is Cal's plate- I have to make sure and fill my big boy up!- ha)