Thursday, March 14

Beef & Broccoli

Beef & Broccoli (Crock-Pot or Instant Pot)

  • 2 lb. boneless chuck roast, cut into thin strips
  • 3 Tbsp. canola oil
  • 1 c. beef or vegetable broth
  • 1 onion, diced
  • 1/2 c. soy sauce
  • 1/3 c. brown sugar
  • 1 Tbsp. sesame oil
  • 3 tsp. minced garlic
  • 2 Tbsp. corn starch mixed with 2 Tbsp. cold water (optional for thickening)
  • 16 oz. frozen broccoli florets, steamed
Heat canola oil in skillet (or on saute setting on Instant Pot) and add beef strips. Brown meat for a few minutes on each side and then remove meat and set aside (discard any excess oil from Instant Pot). In a separate bowl, combine broth, diced onion, soy sauce, brown sugar, sesame oil and minced garlic and mix well. Pour sauce into Crock-Pot or Instant Pot and add meat back in. Cook on LOW in Crock-Pot for 4-6 hours OR in Instant Pot on High Pressure for 10 minutes (quick release or allow natural release if you have time). Once finished cooking, add corn starch/water mixture to Pot and stir well until sauce thickens. Then stir in steamed broccoli and serve over rice or noodles.

Saturday, January 26

Crock-Pot Taco Soup

Crock-Pot Taco Soup

  • 1 lb. ground beef or turkey, browned
  • 1 pkg. mild taco seasoning
  • 1 pkg. dry ranch mix
  • 1 can petite diced tomatoes
  • 2 cans mild Rotel
  • 1 can corn, drained
  • 1 can chili beans
  • 1 can pinto beans, drained
  • 1 can black beans, drained and rinsed
  • 1/2 cup water
Brown meat and then combine with all other ingredients in Crock-Pot and mix well. Cook on LOW for 4-6 hrs OR in Instant Pot for 20 minutes on high pressure. Serve with shredded cheese, sour cream, tortilla chips or Fritos. 

Thursday, January 17

Easy Alfredo Sauce

Easy Alfredo Sauce

  • 1/2 cup butter
  • 8 oz. cream cheese
  • 2 tsp. garlic powder
  • 2 cups milk
  • 3/4 c. grated parmesan cheese
  • 1/4 tsp. pepper

Monday, November 12

Egg Roll in a Bowl

Healthy, low-carb weeknight favorite!

Egg Roll in a Bowl

  • 1 pound ground turkey sausage
  • 4 cloves (tsp.) minced garlic
  • 16 oz. bag coleslaw mix
  • 1/3 cup chopped green onion
  • 2 Tbsp. soy sauce
  • 1/2 Tbsp. sesame oil
  • 1/4 tsp. ground ginger
  • 1/3 cup frozen peas (optional)
  • 2 Tbsp. sunflower seeds (optional)
Brown sausage with garlic over medium-high heat. Reduce heat to medium and add all other ingredients and cover and heat about 10 minutes, stirring occasionally, until cabbage is soft. Serve topped with additional chopped green onion, soy sauce, sesame seeds and hot sauce as desired.

Saturday, January 6

Simple Salisbury Steak

Simple Salisbury Steak
  • 1 lb. lean ground beef
  • 1/3 cup breadcrumbs
  • 1 egg, beaten
  • 1/2 onion, chopped
  • 1/4 tsp. pepper
  • salt to taste
  • 1 can cream of mushroom soup, divided
  • 1/2 cup water

Combine beef, breadcrumbs, egg, onion, salt & pepper, and 1/4 cup cream of mushroom soup and form into 6-7 patties. Place patties in greased shallow baking dish. Bake at 350 degrees for 40 minutes. Spoon out grease. Combine remaining cream of mushroom soup and water and pour over patties. Return to oven for 10 more minutes, until heated through.

Wednesday, August 2

Chocolate Chip Cookie Cake Bars

Chocolate Chip Cookie Cake Bars

  • 1 box yellow cake mix
  • 1 stick of butter, melted
  • 2 eggs
  • 1 (12 oz) bag of semi-sweet chocolate chips
Beat eggs together with melted butter. Add dry cake mix and blend well. Stir in chocolate chips. Spread evenly in greased 9x13 baking dish (batter will be very thick). Bake at 350 degrees for 18-20 minutes.

Saturday, July 1

Meal Plan Week #1

I've recently had some friends asking about meal planning, and so I thought I would try something new on my blog and post my weekly meal plans with recipe links to help save you some time! Meal planning has really saved me time since I make one big trip to the grocery store instead of lots of little trips. Some recipes are my own and some are from outside links. I usually plan to cook 5 nights a week and then we eat out once and have leftovers. Enjoy! Let me know if you have any questions!

Meal Plan Week #1

Crock-Pot Lasagna-

BBQ Chicken Salad-

Sausage Skillet-

Chicken Bowtie Festival-

Crock-Pot Beef & Broccoli-


Eat Out

Monday, April 17

Crock-Pot Sausage Tortellini

Super easy and so delicious!

Crock-Pot Sausage Tortellini
  • 1 lb. ground Italian sausage, browned
  • 20 oz. Buitoni cheese tortellini, frozen (I just pop them right into the freezer when I get home from the store until I'm ready to use them.)
  • 2 (14.5 oz.) cans chicken broth
  • 8 oz. cream cheese, cubed
  • 2 cans Italian diced tomatoes (with basil, garlic and oregano) 
  • 1/4 tsp. pepper
  • 10 oz. frozen chopped spinach, optional
Combine all ingredients (it's great with or without the spinach) in Crock-Pot and cook on LOW for 3 & 1/2 hours. Then stir well and remove lid and cook for 30 more minutes on LOW or until sauce is desired thickness. Great served with grated parmesan cheese on top.

Thursday, April 6

Chocolate Chip Pecan Pie

This is a delicious spin on a chocolate chip cookie cake....great with a scoop of vanilla ice cream! Enjoy!

Chocolate Chip Pecan Pie
  • 1 frozen deep dish pie crust, thawed 
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 tsp. salt
  • 1/2 cup flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
Combine butter, sugar, vanilla, and eggs and mix well. Add salt and flour and mix well. Add chocolate chips and pecans and stir gently. Pour into thawed, unbaked pie crust. I like to cut small strips of aluminum foil and cover the crust edges to keep them from getting too brown while baking. Bake pie at 325 degrees for 65-75 minutes.

Beef & Broccoli

Beef & Broccoli (Crock-Pot or Instant Pot) 2 lb. boneless chuck roast, cut into thin strips 3 Tbsp. canola oil 1 c. beef or vegetab...