It’s Meatless Monday-Rice Stuffed Tomatoes/Peppers or Even a Wrap


During the summer when I’d rather spend time outside and not in the kitchen, I like to use recipes that can multi-task. This one is my favorite. Peppers and tomatoes are beginning to become abundant and you can use this filling for either of those. Or if you want something super quick, I often use this for a filling for a wrap too.


4 green peppers

3 tablespoons tomato paste

2 tablespoons dried parsley

1 teaspoon dried thyme

1 cup cooked rice

½ cup corn

½ cup of crumbled feta cheese

1 small onion peeled and very finely diced

Salt and pepper


Pre-heat oven to 375 degrees.

Wash, cut off the tops of the pepper and remove the seeds. Lots of recipes call for raw peppers but I like to cook them in boiling water until they’re crisp tender which takes about 5-8 minutes.

While the peppers are cooking and in a large bowl, mix the rest of the ingredients together.

Drain the peppers and place them in a baking dish.

Divide the mixture between each pepper, pressing down well.

Bake uncovered for about 30 minutes.

Serves 4.

It’s Meatless Monday-Baked Bean Soup

I know it’s summer and the last thing on your mind is soup. However, with the holiday weekend just around the corner, cans of all sorts of baked beans are on sale. I always seem to have some leftover and never knew what to do with them until I came up with this soup which makes for a Meatless Monday lunch after you’ve had a BBQ.



1 onion, peeled and finely chopped

3 cups stock

1 large carrot, peeled and diced

2 cups leftover baked beans

Pinch of garlic powder, salt and pepper

Oil of sautéing


Over medium high heat and in a large saucepan, heat about two tablespoons of oil and add onions and carrots. Add the salt and pepper and garlic powder. Cook until onions are slightly browned.

Slowly add 2 cups of the stock

Bring to a boil and then lower heat and simmer until carrots are tender. About five minutes

Add the baked beans, stir and simmer for about 5 minutes.

Add the last cup of stock and simmer for another 5 minutes.

Serve immediately with lots of shredded cheese and toast.

Serves 4-5.














It’s Meatless Monday-Summer Ravioli Salad


So many good things are in abundance and on sale right now, tomatoes, basil, you name it. So I thought I’d incorporate them into a salad. Inside of lettuce this one has cheese ravioli as its main ingredient. I think it works as a cold salad but there’s nothing that says it can’t be served warm too.


1 16 ounce package cheese ravioli, cooked as per package instructions

½ jar roasted red peppers

1 cup diced tomatoes

½ cup chopped olives

¼ cup chopped fresh basil, (more if you’re a fan of basil)

Olive oil and balsamic vinegar or use vinaigrette dressing


In a large serving bowl, add the ravioli, peppers, tomatoes, olives and basil. Toss with olive oil and balsamic vinegar to your taste.

Chill for one hour.

Serves 4.

Book Tour Stop-The Only Budget Book-Lauren A. Welch

Lauren Welch is stopping by Budget Smart Girl today as part of her book tour. Check out the blurb and excerpt and be sure to enter the giveaway. Lauren is also offering $3 off her book.



Do you find the idea of cleaning toilets more interesting (and even more rewarding!) than talking about budgets? Does having (and following) a budget scare you?

Do you want to successfully live with a budget but no matter what you have tried, you have not been able to successful make, keep and track your financial life with a budget?

This electronic, downloadable book is written to anyone looking to get into, fall in love (or back in love) with or receive tips and resources to get started on the right track to being successful financially, with budgets.

It sure is the dreaded b..b…b “B” word and for good reason! Budgets make people scared, confused and self conscious and let’s be honest, most of the time we would rather just not do it. If this is you, grab this good read and get back on track.

Lauren writes in a fun but educational way that brings the important topic the time and respect it needs.

Once downloaded and saved or printed, it can truly be “The only Budget Book” you will ever need.

…and thank goodness for that!


While at the doctor’s office recently, there was a comic of a doctor telling his patient, “you can either fit an hour into your busy schedule to exercise or you can be dead 24 hours a day.” Not completely relevant here but, fitting in personal finance is as important as anything else. If you work, be responsible for the money you earn. Just like we were given bodies to take care of, we should take care of our financial bodies, the money we have, today and in the future, so like our bodies, will last longer and feed us into retirement. Spend the time with good-for-you vegetables like budgets (stick with me here…) and time in cardio-like budget tracking to be successful.


Lauren Welch is an Accredited Financial Counselor, a financial counselor and owner of Thrive Financial Counseling ( Lauren has clocked many hours working with individuals. children, high schoolers and families with financial challenges from debt disasters, the brick of bankruptcy, messy budgets and educating individuals without any past financial education to grow successfully and believe in themselves as managers of their money. Lauren specializes in working one-on-one with families to come up with money management plans, budgets and debt payment plans that work with each unique family. Lauren has a unique way of looking at financial challenges, opportunities for change, and helping people learn financial skills to last a lifetime.

Lauren focuses on the importance of individuals of our community, working with non-profits to help provide education, being proactive vs. reactive to the helping support their needs to be financially sufficient and empowered to getting out of poverty.

In April 2015, Lauren self-published her first e-book, The Only Budget Book, (you will ever need and thank goodness for that!) to impress the importance of the #1 tool in financial success, making, keeping and utilizing a realistic budget.

Twitter: Thrive Finance

Lauren is awarding a $10 Amazon or B/N GC to a randomly drawn winner via rafflecopter during the tour

and offering $3 off the purchase of her book if you buy it from her website ( and use the coupon code BOOKTOUR (expires 6/21/15)

It’s Meatless Monday-Chilled Minted Strawberry and Melon Soup


Many, many years ago I visited a restaurant that had cold soup on the menu. I love gazpacho but this was a fruit based sweet soup. The waitress recommended it and so I gave it a try, half thinking it would go uneaten. I was wrong. For years I tried to make this cold treat myself and finally came up with something very similar to the soup in that restaurant. With the temperatures beginning to climb, and strawberries in abundance (and not to mention mint doing well in the garden), there’s no better time to use this soup for a Meatless Monday lunch.


3 cups strawberries, washed, hulled and cut in half

1 medium sized melon, washed, peeled, seeded and cut into chunks. You can use any type of melon, except watermelon. I’ve also used cantaloupe too.

½ cup vanilla flavored Greek yogurt

½ cup sour cream

½ cup apple juice

Handful of fresh mint


Place all the ingredients in a food processor and pulse until well blended but there are still tiny piece of the fruit left intact. This gives the soup a nice color. Cool in the fridge and place dishes you’ll be serving it in, in the freezer for 15 minutes to chill. Top with a small sprig of mint.

Serves 6.

Friday Round Up-Regrow Veggies


Yet another quick Friday Round-Up

It Pays to Check Prices

Today more than ever you need to check prices on just about everything you buy. Some of the places that once held bargains are no longer the cheapest places to shop. So my tip, check a whole bunch of sites and stores, make sure you compare like sizes etc. before you buy anything.

Veggie Garden Update

We’ve had lots of rain and lots of sun. Both the broccoli and kale’s been attacked by rabbits so I’m not sure if they’re recover enough to yield vegetables later in the season. This weekend I plan to harvest the rhubarb. I planted it back in 2012 so I’m told you can take the whole crop and not just a few stalks after three years. I’m planning to make rhubarb and strawberry cobbler in a slow cooker. It will be my own recipe that I’ll be experimenting with and if turns out okay I’ll share it with you next week.

Budget Book

And be sure to stop by the site on Thursday because Lauren Welch author of The Only Budget Book is visiting as part of her book tour. You can enter a prize giveaway for a chance to win an Amazon or B/N gift card.

A few articles on the Web this week-

Regrow vegetables-

Iced Tea and Smoothies-

Have a money saving week.