Cheeseburger Rigatoni1

 

Here's another super simple, super flavorful, easy weeknight dinner.  

1lb. ground beef
1 onion, diced

buttery steakhouse seasoning or burger seasoning of your choice
1 can diced tomatoes with green peppers, celery, and onions
1lb. of pasta (we like Rigatoni but 1lb of any short cut pasta works)
4 cups beef broth
1 cup heavy cream
2 cups shredded cheddar cheese
Cooked, crumbled bacon (optional)

In a large skillet, brown the ground beef.  Add the diced onion half way through and saute until meat is cooked and onions are softened.

Season with a generous amount of the buttery steakhouse seasoning, about 1/4 cup.

Add the diced tomatoes, pasta, and beef broth. 

Let it boil for about 10 minutes while tossing it around every few minutes until most of the liquid is absorbed.

Turn down the heat and add the heavy whipping cream and cheddar cheese.  Stir until the cheese is completely melted. 

Top with bacon, if using.

Taco Rice Bake1

 

If you like gooey, cheesy, melty, tacoey tacos, this is for you!  

1lb ground beef, browned and cooked according to taco seasoning packet
2 pkgs. Knorr Taco Rice packets
1 cup chicken broth
1 jar Mateo's salsa
1 jar of water (from the salsa jar)
2 cups shredded Mexican cheese
16oz Velveeta Queso blanco
1 can evaporated milk
1/2lb pepperjack cheese
Your favorite tortilla chips or doritos

Preheat your oven to 375 degrees.

In a 9x13 baking dish, add both packages of the Knorr Taco Rice, chicken broth, salsa, water, and taco meat.  Mix until well combined.

Spread the shredded Mexican cheese on top.  Cover with foil and bake for 45 minutes.

While it's baking, add the velveeta, pepperjack, and evaporated milk to a medium sauce pan.  Melt the cheese over medium-low heat until completely melted.

Once the rice is done baking, remove from the oven and pour the cheese on top until you have a nice pool.  We like A LOT of cheese but this makes extra and we use it to dip chips.

Return back to the oven for 5 minutes.  

Serve with your favorite chips for dipping.

Dolly Parton Stampede Creamy Vegetable Soup

 

This soup is one of our absolute favorites and it's SO quick and easy to throw together!  We serve it classic Dolly style with a side of Cheddar Bay Biscuits.

1 stick butter, melted
1 (30oz) can mixed vegetables (I use VegAll Homestyle)
1/2 cup flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. white pepper
2 tsp. salt
4 cups chicken broth
3 cups heavy whipping cream

In a large pot, melt a stick of butter.  Add the can of mixed veggies and mash with a potato masher.

Whisk in the flour and cook for a minute or two.  Slowly add the chicken broth, whisking constantly until the mixture is smooth.  

Add the seasonings and heavy whipping cream.

Simmer on Low for 30 minutes or until your desired consistency.  Serve with warm Cheddar Bay Biscuits.

Creamy Lemon Tuna Orzo

 

This is a super simple, affordable weeknight meal that you can whip up in 20 minutes.  The orzo makes it so smooth and decadent you'll feel like you're treating yourself!

1 (16oz.) box orzo
1/4 cup olive oil
2 Tablespoons minced garlic
3 cans tuna, drained

4 cups chicken broth
1 cup shredded or grated parmesan cheese
1/2 cup lemon juice, more to taste
1/2 cup half n half or heavy whipping cream
1 Tablespoon dried parsley (optional)

Heat olive oil in large skillet or Dutch oven.  Add the garlic and sauté for 30 seconds or until fragrant.

Add the box of orzo and toast for a few minutes, stirring constantly so nothing burns. 

Slowly add the chicken broth and bring to a simmer.  Simmer on low for 10 minutes or until the orzo is tender, stirring constantly making sure the orzo doesn't stick to the bottom of the pan.  It will start to become thick and creamy.

Add the parmesan cheese and mix well. 

Add tuna and lemon juice.  Mix well to heat the tuna through.  Add additional lemon juice to your liking.

Stir in the half n half. 

Top with dried parsley (because parsley makes it pretty) and serve!

Sushi Bake

 

My daughter is an absolute sushi lover so I've been on the hunt for a recipe that's easy and budget friendly for our family.  After a couple of different tries, I finally found our favorite way to make a sushi bake.  It's super budget friendly with the use of imitation crab meat but you can always add your favorite proteins.  Salmon and shrimp would be amazing but our favorite is crab.  You can get a 2.5lb package at Costco for less than $8 here in Alaska.  I would imagine it's even cheaper in other states.  This recipe only calls for half of the package so for less than $4 worth of protein you can feed a family of 5.  

Crab Mixture
1.25lb imitation crab meat, chopped into small pieces
1 block of cream cheese, softened
1/3 cup Japanese mayo (Kewpie)
1-2 Tablespoons sriracha
1/2 snack pack of seaweed (also Costco)

Rice
4 cups cooked white rice
1 tsp. mirin
1 tsp. rice vinegar
pinch of salt

Toppings and Extras
Yum Yum Sauce
Spicy Mayo
Sriracha
Bang Bang Sauce
Sliced green onion
Black sesame seeds
Avocado Slices
Diced Cucumber
Crunch

Preheat oven to 350 degrees.

Press your hot, cooked rice into the bottom of a 9x13 baking dish.  Use 1/2 package of seaweed, crunch it up and sprinkle over top of the rice.  Set aside.

In a medium mixing bowl, shred your crab meat.  I always use a pair of scissors and chop into smaller pieces after shredding it.  Add the softened cream cheese, mayo, and sriracha and mix until well combined.

Evenly spread the crab mixture over top of the rice.  Place in your preheated oven for 10 minutes.  Once the 10 minutes are up, broil on high for a couple of minutes just to get a bit of crispiness on the top.

Remove your sushi bake from the oven and add any toppings your family likes.  We always drizzle yum yum and bang bang sauce on top and then sprinkle black sesame seeds and lots of green onion.  (I add extra sriracha to mine!)

To dig in, put a square of sushi bake on your plate and a pack of seaweed.  Scoop forkfuls onto squares of seaweed and eat it like a mini taco.

Ground Beef Stroganoff

 

Coming at ya with another quick and easy dinner option!  You probably have most, if not all, of the ingredients already in your pantry.

16oz bag of egg noodles
1 pound ground beef
1 stick butter
1/2 cup flour
2 cups beef broth
2 1/2 cups milk
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
1/2 cup sour cream

Bring a pot of water to a boil and cook egg noodles according to the package directions.

While the noodles are cooking, heat a large skillet or Dutch oven over medium heat.  Add the ground beef and cook until no longer pink.

Once the meat is cooked, add the stick of butter and allow it to melt.

Add the flour and whisk continuously for 1 minute.

Slowly pour in the beef broth, whisking constantly.  Continue whisking until the sauce begins to thicken.

Slowly whisk in the milk and continue to cook until thick.  The sauce should be smooth and creamy.

Add the sour cream, garlic powder, onion powder, salt, and pepper.  Whisk well dissolving all lumps.

Reduce the heat to low.  Add in the cooked egg noodles and stir until the noodles are thoroughly incorporated.  

Simmer until the sauce is the consistency you like.  It should be nice, thick, and creamy.

Chicken and Rice Bake

 

When my parents came to visit last week we needed a quick and simple recipe that would feed a lot of us.  We found this one and it's now a family favorite that we've added to our monthly meal plan.

2 chicken breasts cut into cubes
2 cups water
2 cups instant white rice
3 cans cream of chicken soup
1 tsp. poultry seasoning
salt and pepper to taste
1 stick of butter, sliced into tablespoon

Preheat oven to 400 degrees.  Spray a 9x13 baking dish with non stick cooking spray.

In a large mixing bowl, combine the water, cream of chicken soup, poultry seasoning, salt, and pepper.  Use a whisk to make sure you get all of the lumps broken down.

Add the rice and cubed chicken breast and stir to coat.

Pour the mixture ino the prepared baking dish.  Evening distribute the sliced butter on top.  Bake in your preheated oven for 60-75 minutes.

Serve with a salad and garnish with fresh cut green onions.

Sweet & Spicy Chicken Bites

 

My family LOVES when this gem comes up on the menu for the week.  I have one kiddo who thinks ketchup is spicy so we don't get too crazy with the spice here but feel free to make it as spicy as you'd like.  I serve it with rice and steamed broccoli.

6 chicken breasts cut into bite size chunks

1 tablespoon olive oil

1 cup honey

1/2 cup soy sauce

2 tablespoons apple cider vinegar

1-2 tsp. ground black pepper (depending on how spicy you like things)

1 tsp. garlic powder

1 tsp. onion powder

1/4-1/2 tsp. cayenne pepper, optional

salt and pepper to taste

In a large skillet, heat the olive oil over medium heat.  Add the chicken chunks, sprinkle with salt and pepper, and cook 2-3 minutes.  

In a large measuring cup, combine the honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper.  Use a fork and stir to combine.  

Once the chicken has cooked for a couple of minutes pour the sauce mixture into the skillet.  Continue to cook until the chicken is cooked through and the sauce has reduced and thickened by about half.

Serve over your favorite rice with a veggie.

Tuna Pot Pie

 

This is one of those go-to meals for us.  It's so simple and full of flavor.  I love that it's tuna instead of chicken, but if I'm in the mood for chicken, I'll totally swap out the canned tuna for canned chicken.  And if you have a large cast iron skillet, you can make this in the skillet from start to finish.  If not, you'll need to transfer your mixture into a 9x13 baking dish prior to baking.

1 stick butter

1/2 cup flour

1 medium onion, diced

4 cups frozen peas and carrots

1 tsp. garlic powder

3 cups chicken broth

salt and pepper to taste

2 cans white albacore tuna, drained (or 2 cans of canned chicken, drained)

1 can of refrigerated biscuits

Preheat oven to 375.

In a large cast iron skillet, melt the butter.  Add the onion and cook until softened.

Add the flour, stir, and cook for 1 minute.

Add the chicken broth and stir until the mixture becomes thick and bubbly.

Add the veggies, tuna, salt, pepper, and garlic powder.  Stir to combine.

Cut each raw biscuit into 6 pieces.  Carefully arrange the biscuit pieces all over the top of the mixture.

Bake in the preheated oven for 30 minutes or until the biscuits are golden brown.

Crockpot Chicken and Rice

 

This one is for the moms!  It's SUPER simple, quick to throw together, you probably have everything you need already in your pantry and freezer and it's kid friendly.

2 boneless, skinless chicken breasts cut into bite size pieces

1 tsp. garlic powder

1 tsp. black pepper

1 tsp. salt

1 small onion, diced

3 cups chicken broth

1 can cream of chicken soup

1 1/2 cups long grain white rice

2 cups shredded cheddar cheese

Throw everything except for the cheese into the crockpot.  Stir to combine.

Cover and cook on high for 3 1/2 to 4 hours.

Before you're ready to eat, stir in the shredded cheddar.  Cover and allow the cheese to melt for 5 minutes or so.  Serve and enjoy!

Queso Chicken and Rice

 

We have been on a Mexican food kick lately and this one is super easy and all in one pot.  I usually double this recipe because my family has no self control.

1 lb. boneless, skinless chicken breast

1 Tablespoon olive oil

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cumin

1 tsp. salt

1/2 tsp. black pepper

2 1/4 cups chicken broth

1 (15oz) can nacho cheese sauce

1 can Rotel

1 1/2 cups long grain rice

Cut the chicken into small bite size cubes or strips.

Heat the olive oil in a large, deep skillet with a lid.  Add the chicken and season with the garlic powder, onion powder, cumin, salt, and pepper.  Cook the chicken, stirring frequently, until done; 165 degrees F.

Once the chicken is done, add the chicken broth, nacho cheese sauce and Rotel to the pan.  Bring to a boil.

Once boiling, add the rice, stir to incorporate and cover the pan with a lid.  Reduce heat the Low and cook for 20-25 minutes or until the rice is tender and all of the liquid is absorbed.

Serve immediately with your favorite Mexican sides and toppings.

Breakfast, Lunch, or Dinner Egg Casserole

 

This recipe is SO easy to whip up and you probably have all or most of the ingredients already on hand.  We love this dish for any meal, not just breakfast.  It's a go-to lunch for us many days and a great way to use up those farm fresh eggs.

1 pound of sausage, browned

1 stick butter

10 eggs

1/2 cup flour

1 tsp. baking powder

1 tsp. salt

pepper to taste

2 cups cottage cheese

2 cups your favorite shredded cheese

Optional: 

Extra add-ins of your choice: diced bell pepper, small diced onion, 8oz can chopped green chilies, etc.

Preheat your oven to 350 degrees.

In a large cast iron skillet, brown the sausage (and peppers and onions if using) and remove from heat.  Add the stick of butter and allow it to melt while the skillet cools down.  Set aside.

In a medium mixing bowl, whisk the eggs.

Add the flour, baking powder, salt and pepper.  Combine well.

Gently stir in the cottage cheese and shredded cheese.

Pour the egg mixture into the cooled skillet and stir to combine with the sausage and butter.

Place the skillet in the preheated oven and bake for 45 minutes or until golden brown and set in the middle.  

Roasted Pork Tenderloin

Oh my goodness this roasted pork is SO full of flavor!  Every once in a while Costco will put their pork tenderloins on sale and when they do, we stock up.  It's always fun to find new ways to use it up and this recipe knocks it out of the park.

 1 pork tenderloin, 7-8lbs.

1 stick of butter, softened

2 tsp. dried rosemary

2 tsp. salt

1 head of garlic, minced

2 cups chicken broth

2 tablespoons cornstarch

1/2 cup milk

Preheat your oven to 325 degrees.

In a large cast iron skillet, heat a few tablespoons of olive oil until hot, but not smoking.  Sear the pork roast on all sides, 5-6 minutes or until a nice golden crust forms.

While the roast is searing, combine the butter, rosemary, salt, and garlic.

Once the roast is seared, spread the butter all over the top and sides of the pork and add the chicken broth to the bottom of the skillet.

Place the skillet in the oven and roast for 1 hour or until a meat thermometer reads an internal temp of 145 degrees.

Once the pork is finished, remove it from the skillet and place it on a plate tented with foil to rest.  While the pork is resting, add 2 tablespoons of cornstarch and half a cup of milk to a small bowl and combine until no lumps remain.  Place the skillet full of pork drippings over medium heat.  Pour the cornstarch mixture through a strainer into the skillet.  Whisk constantly until a nice thick gravy forms.

Serve the pork and gravy with your favorite mashed potatoes.

Taco Seasoning Packet

 

Taco Salad night and Nacho Night are two of my family's favorite nights.  We seem to go through a lot of taco seasoning!  There are so many unnecessary ingredients in commercial taco seasoning, I decided to play around and found that we LOVE this recipe.  It's super simple and you probably have everything you need.  I also love that it's for one pound of ground meat so I can make it fresh.  If you're making more than one pound of meat, just double or triple all of the ingredients.

1 tablespoon chili powder

1 tablespoon dried minced onion

1 tsp. cumin

1 tsp. garlic powder

1 tsp. smoked paprika

1 tsp. onion powder

1/2 tsp. salt

Brown and crumble your meat in a skillet.  Combine all seasonings in a small bowl. 

Once the meat has cooked through, sprinkle the seasonings over the meat.  Add one cup of water per pound of meat.  Simmer 5-10 minutes or until the sauce is the consistency you like.

Leftover Turkey Salad Spread

 

Honestly, the reason we buy a whole huge turkey for Thanksgiving is for the leftovers.  Cold turkey for a midnight snack, yes please.  Turkey and noodles, absolutely.  But this turkey salad spread is what my husband absolutely goes crazy over.  His grandma always made it the week after Thanksgiving and it is something we all crave and look forward to.  The consistency isn't what you expect when think of turkey or chicken salad.  It's a spread.  It's delicious on your favorite bread or crackers.  It would also be amazing with a thin slice of tomato and some thin sliced red onion.  For us, we prefer it alone on a leftover roll.

Leftover Thanksgiving turkey, dark and/or white meat, we usually use white

Mayonnaise

Dill Pickles

Salt and Pepper

Fill a food processor with as much turkey as you desire.

Add a couple dollops of mayonnaise.

Cut 3-4 dill pickles into 1 inch chunks and throw them in along with a sprinkle of salt and pepper.

Pulse your food processor to get everything started and then turn it on high.  Scrape the sides of the bowl occasionally until it's a smooth, paste consistency.  I usually have to add a bit more mayonnaise and salt and pepper and just taste as I go until it's how we like it.

Serve on your favorite bread, cracker, or rolls.  Keep refrigerated.  

Cast Iron Tuna Noodle Helper

 

This is a homemade version of the Tuna Helper from the box you all know...and maybe love?  My family devours this homemade version.  It makes A LOT, like a lot A LOT, so if you have a large family, this will be perfect for you.  It's enough to feed my family of 6 plus get a few lunches out of it for my husband to take to work for the week.

8 cups chicken broth

2 cans Cream of Chicken soup

1/2 tsp. garlic powder

1 tsp. salt

pepper to taste

16oz. bag of egg noodles

1 1/2 cups frozen peas

4 cans of tuna, drained

1 cup shredded cheddar cheese 

In a large, 14" cast iron skillet, add the chicken broth, canned soup, garlic powder, salt, and pepper.  Whisk until well combined.

Stir in the egg noodles and frozen peas.  Bring the mixture to a boil, reduce the heat to Low and simmer, stirring occasionally, until the noodles are tender, approximately 15 minutes.

Turn the heat off and stir in the tuna and shredded cheddar.

Give the tuna a few minutes to heat through and serve immediately.

Pork Chops and Sauerkraut

 

My entire life my family has made pork and sauerkraut on New Year's Day.  It's a very German thing to do and we have a lot of German in our ancestry.  Every year of my childhood I tried to like sauerkraut.  I couldn't do it.  It took me 38 years to get brave enough to make it for my family.  My husband LOVES sauerkraut and my kids are down for trying anything.  My baby sister came through with the recipe that made us all sauerkraut lovers!  So even if you've never been a fan, give this recipe a try.  It's SO good!

6 pork chops, 3/4 inch thick

2 lb. bag of sauerkraut, drained

1/2 cup brown sugar

half of a green apple, diced

salt and pepper to taste

Lightly salt and pepper both sides of your pork chops.  Brown both sides of the pork chops in a hot skillet and place into the bottom of a slow cooker.

Cover the pork chops with the drained sauerkraut.

Sprinkle the sauerkraut with the brown sugar and top with the diced apples.

Cook on high for 4 hours.  Serve with your favorite side dishes.

The Most Amazing Pork Carnitas

Y'all.  I can't even with these.  These are melt in your mouth DELICIOUS!  

4 pound boneless pork shoulder or butt

1 tablespoon dried oregano

1 tablespoon ground cumin

2 tsp. chili powder

1 tsp. salt

1/2 tsp. black pepper

1 onion, diced

4 cloves of garlic, minced

1 jalapeño, deseeded and finely diced

1 orange, juiced

In a small bowl mix together the oregano, cumin, chili powder, salt, and black pepper.

Trim the excess fat from the pork shoulder, but leave some intact because fat equals flavor!  Place the pork shoulder in the crockpot and pour the seasoning mixture over the top.  Rub the spice mixture all over every surface of the pork.

Add the onion, garlic, jalapeño, and orange juice to the crockpot.  Cook on Low for 8-10 hours.

Carefully remove the pork from the crockpot. I have to use a huge fork and spatula because it is so fall apart tender.  Place the pork on a foil lined baking sheet.  Use two forks to shred the meat.

Pour 1 cup of the cooking liquid over the pork and broil on High for 5-10 minut4s or until the meat becomes golden brown and starts to get crispy on the edges.

Our FAVORITE way to eat this is on a flour street tortilla topped with shredded cabbage, this pico de gallo, cilantro lime crema, finely shredded cheese, and queso.

Crockpot Chicken and Dumplings

 

This was SO easy and everyone loved it!  It's perfect for a chilly Fall or Winter evening.

1 onion, diced

1 can cream of celery soup

1 can cream of chicken soup

1 tablespoon parsley flakes

1 tsp. poultry seasoning

black pepper to taste

4 boneless, skinless chicken breasts

2 cups chicken broth

1 10oz bag of frozen peas and carrots

1 10oz bag of frozen mixed veggies

1 can of refrigerated biscuits (8 count)

Place the diced into the crockpot and lay the chicken breasts on top.

In a small bowl, combine the canned soups, parsley, poultry seasoning, and pepper.  Spread the mixture over the chicken.  Add the chicken broth.

Cook on Low for 8 hours or High for 5 hours.

Approximately 90 minutes before serving, roll each biscuit flat and cut into 4 strips.  

Use two forks, or a ground beef chopper, to shred the chicken in the sauce.

Add the frozen veggies to the crockpot and stir.

Place the biscuit strips on top of the chicken mixture in as even of a layer as you can.  Work kind of fast so you can get the lid back on as quickly as possible.

Continue cooking for the remaining 90 minutes.

Once finished, give it another stir.  This will break up some of the dumplings.  Cook another 10 minutes.

Serve immediately.

Dutch Baby

 

I recently discovered and fell in love with the Dutch Baby pancake!  You may have heard of it by another name.  It goes by many.  Dutch Baby, German Pancake, a Bismarck, Dutch Puff, Hooligan, Hootenanny...whatever you choose to call it, you'll for sure call it delicious.  We are currently a family of 6 with our foster placements so the recipe I'm posting is enough to make two 9x13 baking dishes and we eat every last bite.  Also, what I REALLY love about it, is that you mix it all up in your blender.  No mixing bowls, no whisks, just dump everything in and you're done!

12 eggs

1/2 cup sugar

1 tsp. salt

2 tsp. vanilla

2 cups milk

2 cups flour

2 sticks butter

Two 9x13 baking dishes

Place one stick of butter in each baking dish.  Place the baking dish in a cold oven.  Turn the oven on 425 to preheat.

While the oven is preheating and the butter is melting, add the eggs, sugar, salt, vanilla, and milk into a blender.  Blend for 30 seconds on high speed.

Add the flour to the egg mixture and pulse until incorporated.  Let sit until the oven is preheated.

Once the oven has preheated, carefully remove the hot baking dishes and slowly pour half of the mixture into each baking dish.

Place the baking dishes back into the oven and bake for 20-25 minutes until the edges are super puffy and nice golden brown.

Serve immediately with all of your favorite pancake toppings.