If you are like most people today, it often feels like you meet yourself coming and going.  We live in a busy world yet we want to serve our families delicious, hearty meals and on a budget, no less.  It really is possible to do so without much fuss.  The following menu gets your meal on the table quickly, won’t break your food budget, and it is filling and very tasty.  Try Homemade Vegetable Beef Soup in 30 Minutes served with Cheesy Corn Muffins.  Finish off your meal with a light touch.  Heavenly Peach Ambrosia is just right.  This entire quick and easy meal is diabetic friendly!!

HOMEMADE VEGETABLE BEEF SOUP IN 30 MINUTES

1 tbsp olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

3/4 lb. beef sirloin, thinly sliced

32 oz frozen vegetable blend of broccoli, cauliflower and carrots

1 can black-eyed peas*

1 can (14.5 oz) low-sodium beef broth

1 1/4 cups water

1 tsp dried oregano

Heat olive oil in a large saucepan over medium-high heaat.  Add the onion and garlic, saute 1 minute.  Add beef and continue cooking until browned.  Transfer beef to a plate and keep warm.  Return the saucepan to heat and add the vegetables, black-eyed peas, broth, water and oregano  Bring to a boil, reduce heat to medium and simmer, covered, 8-10 minutes.  Add the other ingredients back in and heat through for 4-5 minutes.

*Use a can of any type bean you choose.

Note:  This soup has an equal amount of carbs and protein.

CHEESY CORN MUFFINS

1/4 cup chopped onion

1 tbsp butter

2 pkgs (8 1/2 oz each) unsweetened corn muffin mix

1/2 cup sour cream

1/2 cup shredded cheddar cheese

In a small skillet, saute onion in butter until tender; set aside.  Prepare muffin mixes according to the package directions; fold in onion.  Fill greased muffin tins two-thirds full.  Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin.  Bake at 400 degrees for 15 to 20 minutes or until done.  Cool in pan for five minutes before removing.

HEAVENLY PEACH AMBROSIA

3 cups fresh sliced peaches

2 cups blueberries

1 1/3 cups flaked unsweetened coconut

Arrange half of the peaches in the bottom of a clear glass bowl; sprinkle with half the coconut.  Add the blueberries and sprinkle with the remaining coconut.  Top with the remaining peaches.  Chill.  Before serving garnish with a little additional coconut, if desired. 

Enjoy!