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Don’t skip breakfast because you’re short on time and don’t pay for drive-thru because you didn’t get a chance to make something. Here are TEN breakfast recipes that can be made ahead of time and help you get your morning off to a great start! Want to save this post for later? Pin it! Double Chocolate Orange Zucchini Muffins This recipe has double chocolate, a sweet zing of orange, and a moist texture that holds its shape well. They also freeze perfectly, so making a double batch is a must! The Easiest Ham & Cheese Breakfast Casserole A family favorite that fits the bill for an easy holiday breakfast or a potluck brunch. The best part is it only takes about 5 minutes to put it all together. The beauty of this recipe is the versatility of ingredients. Baked Pear and Walnut Oatmeal The flavor of juicy pears, crunchy walnuts, and sweet honey make this baked oatmeal sing. It's an easy meal prep that holds up well in the fridge. Bake once and eat all week! Honey Lemon Cake Doughnuts When I want to make a special breakfast treat, I usually turn my attention to a delicious baked good. This little cake doughnut offers so much citrus goodness it's certain to brighten anyone’s day! Chocolatey Fruit and Nut Granola Mix just a handful of this chocolatey, fruity, goodness with yogurt. Trust me, it will keep you full until lunchtime without feeling weighed down! Banana Walnut Muffins This recipe offers a fluffy, moist texture and the crunch of the walnuts sends this over the edge! Loaded Hash Brown Casserole In our house, we love having breakfast for dinner. One staple that always makes an appearance is this simple and delicious hashbrown casserole. It's perfect for potlucks and special occasions because it is so easy to prepare ahead of time and is delicious, served warm or cold. Orange Dutch Baby Pancake This sweet and tangy pancake offers a fluffy texture that melts in your mouth. It's perfect for a simple breakfast or a special brunch. If you are lucky enough to have leftovers, they reheat beautifully. Try it with a tablespoon of homemade raspberry jam on top! Baked Butterfinger Doughnuts This is a beautiful cake-like doughnut with the addition of the famous crispy chocolate and peanut butter bits, topped with a vanilla glaze and more of that sweet, crunchy candy we all love. It's the perfect sweet treat anytime! Strawberry Lemonade Baked Oatmeal Loaded with fresh strawberries and a zing of lemon, this oatmeal is absolutely worth turning the oven on for this summer! Click here to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy . Experience the comforting and hearty flavors of the South with this authentic Louisiana red beans and rice recipe. Infused with Cajun seasoning and delicious andouille sausage, this dish will transport you straight to the vibrant streets of New Orleans! One of the first homemade dishes I made for my husband was the Southern classic, Red Beans & Rice. I prefer to cook mine in the slow cooker so that all of those yummy seasonings completely infuse the beans with flavor. This recipe will make a huge batch, so I typically freeze half of it for us to have later on a busy weeknight, or a slow weekend when I just don’t feel like doing too much in the kitchen. Either way, if you have a crowd or just want a jump start on some freezer meals, this recipe is perfect for you! It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points  making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Serves: 8-10 Ingredients: 1 ½ pounds red kidney beans, soaked and rinsed 1 pound smoked sausage, sliced 64 ounces of beef or chicken stock 6 cups water 3 cups white, long-grain rice 1 large onion, chopped 4 stalks of celery, chopped 1 green bell pepper, chopped 1 jalapeno, finely chopped 4 cloves garlic, minced 1 tablespoon ground black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon Italian seasoning 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon sage Directions: In a medium skillet over medium-high heat, cook sausage until lightly brown. Drain on a plate with paper towels and set aside. Add the cooked sausage and all remaining ingredients to the slow cooker. Fill the slow cooker with additional water if needed. Gently stir to combine. Cook on low heat for 6-8 hours or high heat for 4-6 hours. In a medium saucepan, boil 6 cups of water. Add in 3 cups of rice and cook for approximately 15-20 minutes. Gently fluff with a fork. Serve beans over rice. How To Freeze Slow Cooker Red Beans and Rice Prepare as directed and allow to cool to room temperature. Store prepared beans and rice separately in freezer-safe containers with seal-tight lids for up to 3 months.  How to Prepare Frozen Slow Cooker Red Beans and Rice Thaw red beans and rice overnight in the refrigerator. Reheat separately or mix beans and rice together in a medium-sized pot with about 1/4 cup of water or chicken stock. Warm over medium heat for approximately 8-10 minutes or until completely warmed through. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Savory ground beef full of umami flavor, a creamy cheese sauce with a subtle kick, and tender pasta noodles create a mouthwatering pasta dish that will make you forget all that store-bought box stuff! Jump to Recipe When I was kid, my mom frequently made the classic boxed pasta meal, often referred to as a "helper" meal. These meals were a staple in many households during the 1980s and 1990s, providing a convenient solution for parents juggling numerous responsibilities and who were striving to stretch a pound of meat into a dinner for five. As a busy mom today, it's easy to understand why these types of all-in-one meals were so popular. The simplicity of just adding water or milk and cooking for about 25 minutes is incredibly appealing. I’m a huge fan of 30-minute meals ! However, I don’t know what half of those ingredients are listed on the side of the box. I tried to find the ingredients list from the 1980s and 1990s but couldn’t really find what I was looking for. Even back then, I can’t imagine that they had the best ingredients. But I get it. You do the best with what you have. Sometimes, making the best choice for your family means opting for what's practical and within your means, even if the ingredients are less than ideal. The ingredients aren't the only thing that has changed in those box meals. With today’s shrinkflation, the box is a mere 5.2 ounces and offers just 4 one-cup servings. In the 1980s and 1990s, the box was 7 ounces and offered 5 one-cup servings. The original price was around $0.60. Nowadays you can find it for about $1.75 upwards to $2.50, depending on your location and grocery store. Thankfully, with a few pantry ingredients, we’re able to make a homemade version for just pennies on the dollar. With this homemade version, you’ll get more servings and because there’s less junk in it, you’ll feel more full. Not to mention, it takes about the same amount of time to make as it does the store-bought version! So, let’s get started! What you’ll need to make this Cheesy Beef and Noodles recipe: Pasta I used Campanelle pasta because it’s what I had on hand, and I knew it could hold up to the sauce. You can really use any kind of thick pasta; an egg noodle or penne would work just fine. Ground Beef We prefer a lean ground beef; however, ground turkey would also be delicious. White Wine Adding a little wine goes a long way! In this recipe, we’re really just using it to help deglaze the pan. If you want to add a little more brightness to the dish, replace the ¼ cup of beef broth with ¼ cup wine. The alcohol will cook out and you’ll be left with delicious flavor. I use the cheap stuff from Aldi! Butter, Flour, and Mushroom Powder To thicken the sauce, you’ll want to make a roux with butter and flour. Adding a bit of mushroom powder will help to make a homemade cream of mushroom soup. I make my own mushroom powder by freeze-drying fresh mushrooms and grinding them in my spice grinder. I have used this one in the past. You could also add in fresh or canned mushrooms or just add an extra tablespoon of Worcestershire sauce to ensure you get that umami flavor. If you are interested in learning more about freeze-drying, you read my honest review HERE . Buttermilk For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. It also adds a little note of tanginess that plays well with the savory flavors. Beef Stock I make my own beef stock because it’s just so easy to make and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. Nacho Cheese Sauce We can’t get enough of this homemade sauce y’all! It adds a mild spice and lots of cheesiness to the sauce of this dish. This store-bought version is ok but I highly recommend making your own if you can. Seasonings Pantry staples like salt, pepper, and garlic powder provide loads of flavor and are extremely budget-friendly. I use my homemade Caramelized Onion Powder whenever I can, but regular onion powder will get the job done. Why you’ll love this Cheesy Beef and Noodles recipe: Deliciously creamy with a subtle kick of spice, this dish is comfort food at its finest! This is a homemade version similar to that store-bought box stuff but is made with affordable ingredients for pennies on the dollar. If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill! What To Serve With Cheesy Beef and Noodles I like to serve this dish with my Jalapeño Cheddar Cornbread and Sauteed Sugar Snap Peas . How to Bulk-up Cheesy Beef and Noodles You can add extra nutrition, flavor, and servings by adding in a cup of peas, corn, or broccoli! If You Enjoy Quick Pasta Dishes Like This, Check Out These Other Favorites Creamy Steak and Kale Pasta Easy Orzo and Sausage Skillet Creamy Lemon Chicken Orzo How to Make Cheesy Beef and Noodles Ingredients 12 ounces campanelle pasta 1 pound ground beef ¼ cup white wine 2 Tablespoons unsalted butter 2 Tablespoons flour 1 teaspoon mushroom powder 1 ¼ cups beef broth ¾ cup buttermilk 2 teaspoons Worcestershire sauce 2 teaspoons Caramelized Onion Powder 2 teaspoons garlic powder 1 cup Homemade Nacho Cheese Sauce Directions In a large pot, bring 6 cups of water to a boil. Cook pasta for approximately 12 minutes. Drain water. In a large pan over medium heat, cook ground beef for approximately 7-10 minutes or until well browned. Remove ground beef with a slotted spoon and place on a paper towel lined plate. Deglaze pan by carefully adding white wine. Scrap up any stuck-on remnants of the ground beef. Melt butter in the skillet then add flour and mushroom powder to create a roux. Cook for approximately 2 minutes or until the flour taste has been cooked out. Carefully add beef broth, buttermilk, and Worcestershire sauce. Stir in seasonings. Return ground beef and pasta to pan and mix well to combine. Gently stir in cheese sauce. Reduce heat and simmer on low for approximately 5-7 minutes or until sauces begin to thicken. Remove from heat and allow to sit covered for about 5 minutes before serving. If you enjoy homemade recipes like this, let us know by clicking the heart icon at the bottom right of the screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

These soft and chewy sugar cookies offer a zing of lemon to brighten up your taste buds and your day. Jump to Recipe Warm weather, sunshine on my face, an ice-cold drink, and the smell of freshly cut grass. When I think of summer, those are the first things that come to mind! And if there’s one fruit that screams summertime, it’s a gorgeous yellow lemon. With its bright, acidic tang, it brings a vibrancy to both savory and sweet dishes. We love lemon in savory dishes like Creamy Lemon Chicken and Orzo , but one of our favorite uses of lemon is in this delicious Lemon Sugar Cookie. This cookie recipe offers a chewy outside and soft inside with a zing of lemon and sweetness of sugar. It’s an easy, flavorful dessert for those summertime barbeques or as a sweet reminder of summer during those long winter months! For this Lemon Sugar Cookie recipe, you will need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder & Baking Soda Not only do they affect both browning and flavor, but baking powder and baking soda help dough to spread up and out. You can read more about using baking powder and baking soda in baking here . Eggs, Salt, & Sugar All are completely necessary to flavor and bind our dry ingredients. You’ll find that sugar is listed in the ingredients list twice. You’ll need some for the dough and some to roll the dough in before baking. Butter We love the richness real butter adds to baked goods. Using high-quality butter helps the cookies to have a moist and soft consistency. Lemon Extract I use my Homemade Lemon Extract in this cookie recipe because I think it really brings home that lemon flavor. A good vanilla extract will work just fine too if that’s what you have on hand, however, the cookies may not taste as lemony. Lemon Juice and Lemon Zest To ensure we’re getting that lemon flavor in every bite, we are adding it wherever we can. Lemon juice helps to activate our leavening agents, baking powder, and baking soda. Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that in our cookies! I typically do two scrubs against the grater then move the fruit slightly to get more zest. Making these Lemon Sugar Cookies is a breeze! The short version of making almost any baked good is: combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients, and stir well. It may seem unnecessary to dirty up so many bowls, but there's actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. To start, add flour, baking soda, baking powder, and salt to a medium bowl then set aside. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. In a large bowl using a mixer on low speed, cream together butter and 1 ½ cup sugar for approximately 1-2 minutes or until the ingredients are mostly incorporated. If you’re doing this step by hand, use the back of a dinner fork to mash the butter into the sugar. This process should take quite a few minutes. The butter should appear light and fluffy. Once the sugar and butter have been creamed together, add egg, lemon extract, and lemon juice. Mix well to ensure everything is combined. Begin adding the flour mixture in small amounts, about ½ cup at a time, to the wet ingredients, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. In a small bowl, combine 1 cup sugar and lemon zest. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into the sugar and zest mixture. Place the rolled cookie balls on a cookie sheet lined with parchment paper, ensuring cookies are evenly spaced and will not touch during the baking process. Cover the baking sheet with plastic wrap and chill the dough in your refrigerator for at least 30 minutes. This is a step that can be easily overlooked but really affects the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Preheat oven to 350 degrees. Place the chilled cookies into the preheated oven and bake for approximately 9-11 minutes or until just lightly golden. Allow cookies to cool for a few minutes then transfer them to a wired cooling rack. Store in an air-tight container for up to 3 days. Lemons are full of vitamin C and are great for our health. Research has shown that the smell of a lemon can help boost your feel-good hormones and reduce stress levels. So, if you needed an excuse to dive into these cheerfully bright cookies, now you have it! Yield: Approximately 3 dozen Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt 1 ½ cup granulated sugar 2 sticks unsalted butter, softened 2 Tablespoons lemon extract 1 large egg 1 Tablespoon fresh lemon juice 1 cup granulated sugar Zest of one lemon Directions: In a medium mixing bowl, stir together flour, baking soda, baking powder, and salt. Using a mixer on low speed, cream together butter and 1 ½ cup sugar, extract, and egg. Begin adding the flour mixture in small amounts, about ½ cup at a time, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. In a small bowl, combine 1 cup sugar and lemon zest. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into the sugar and zest mixture. Place on a cookie sheet lined with parchment paper. Cover the baking sheet with plastic wrap and chill the dough in your refrigerator for at least 30 minutes. Preheat oven to 350 degrees. Placed chilled cookies into preheated oven and bake for approximately 9-11 minutes or until just lightly golden. Allow cookies to cool for a few minutes then transfer them to a wired cooling rack. Store in an air-tight container for up to 3 days. How to Freeze Lemon Sugar Cookies Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour. When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so that they're sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on the cookie sheet for a few minutes before transferring to a wire cooling rack. If your day was brightened by these delicious Lemon Sugar Cookies, let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This quick and hearty meal is full of savory ground beef, tender noodles, crunchy veggies covered in a sweet and salty sauce. Jump to Recipe I don’t know about you, but busy weeknights have me wanting to hit a drive-through on my way home. The thoughts run through my mind as I pass by each restaurant: “It's just so convenient,” “I’m so tired,” “It is already so late,” or “Man, their fried chicken is so good!” Truthfully, sometimes I do stop. Sometimes my friends, we do what we have to just to help us get through the day. You know? When I do have more willpower and make my way to the kitchen, I have a running list of simple recipes in my arsenal. Easy recipes like my Simple Skillet Sweet and Sour Chicken and my Easy Beef and Broccoli Skillet are some of our quick dinner favorites. I love recipes that are not only quick to prepare, but allow some flexibility in the ingredients, making whatever I have on hand fit the bill. Quick, easy, and budget-friendly, this dish is so much better than takeout! And the leftovers (if you’re lucky enough to have any) are even better. Do yourself a favor and just double the recipe. For this recipe you will need: Ground Beef I like to use lean ground beef for this recipe. If you're a home canner, this is a great recipe to use home-canned ground beef. Tri-Color Coleslaw Blend This convenience item is just red and green cabbage and carrots that have been finely shredded for you. If you have one or all of these on hand, feel free to use those instead. Ramen Noodles Any thin noodle will work for this recipe. I have used thin spaghetti and angel hair. You can also substitute your favorite rice if you’d rather. Infused Oil I absolutely love my Cayenne and Garlic Infused Olive Oil . I use it for just about everything. It just adds that extra layer of goodness that gives an overall complexity to any dish. A neutral oil like olive oil or avocado oil will work just fine. Onions and Garlic Simple additions that add that umami flavor found in many Asian dishes. Spices and Flavorings Pantry staples like ginger, soy sauce, and rice vinegar add phenomenal flavor and don’t require a long cook time. Making this Ground Beef and Ramen Korean Bowl is easy! First, you’ll want to get your pasta water going. Fill a medium saucepan with water and about a teaspoon of salt. Allow the water to come up to a boil, then add noodles. Cook noodles for approximately 4-6 minutes then drain the water. While waiting for the pasta water to come to a boil, begin working on the meat and vegetables. Cook ground beef in a large skillet over medium-high heat until browned and cooked through. Add onion, garlic, coleslaw blend, and zucchini. Sauté for approximately 3 minutes while turning the mixture about every minute or so. The vegetables should still be slightly crunchy. Add in the ginger, soy sauce, honey (or brown sugar), and rice vinegar. Mix well to combine. Add noodles to the beef and vegetable mixture. Add salt, pepper, and crushed red pepper. Toss well to combine all ingredients. Top with green onions, sesame seeds, and a drizzle of rice vinegar. Serves 4 Ingredients 1 pound ground beef (I used 90/10) Tri-Color Coleslaw Blend 6 ounces (2 packages) Ramen noodles 2 Tablespoons infused oil 1 medium white onion, chopped 3 cloves garlic, chopped 1 small zucchini, shredded 2 Tablespoons ginger paste ½ Tablespoon crushed red pepper flakes ¼ cup honey or ¼ cup brown sugar ¼ cup low-sodium Soy sauce 2 teaspoons rice vinegar 1 teaspoon salt 1 teaspoon ground black pepper Green onion, chopped Sesame seeds Directions In a medium-sized saucepan, bring 4 cups of water and 1 teaspoon of salt to boil. Add in both packages of noodles. Discard seasoning packets. Boil noodles for approximately 3 minutes. Drain. In a large skillet or wok over medium-high heat, cook ground beef partially through. Add in onion, garlic, zucchini, and coleslaw blend. Sauté for approximately 3-5 minutes or until meat is thoroughly cooked. Gently stir in soy sauce, rice vinegar, honey, ginger paste, crushed red pepper, black pepper, and honey. Add noodles to beef mixture and toss well until thoroughly combined. Garnish with chopped green onion, sesame seeds, and a drizzle of rice vinegar. Store any leftovers in an airtight container in the fridge for up to 3 days. Let us know in the comments below if you enjoyed this Ground Beef and Ramen Korean Bowl recipe! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy . This cozy, family favorite is conveniently made using a slow cooker and offers a rich and creamy sauce with tender beef served over egg noodles. The leftovers are even better! It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points  making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Serves 6 You know what I love most about my slow cooker? It makes me feel like I'm on top of my homemaker game. The best part - while dinner is cooking, I can do other things, or nothing at all. That’s the beauty of the slow cooker! Just a few simple ingredients and the turn of a dial and I can create a beautiful and tasty dinner without having to stand over the stove all day. While Beef Stroganoff is not a new or trendy recipe, it does offer a certain level of comfort because it's been around forever. I’m not trying to reinvent the wheel here... this is just a delicious recipe that my family loves and we think you’ll love it too! Jump to recipe For this recipe you will need: Sirloin beef tips You want to select a cut of meat that can withstand long cooking times. Beef stew meat can be used in this recipe, however, because of the various cuts the meat may not cook evenly. Mushrooms I find that baby portabella mushrooms have a more earthy flavor that pairs nicely with the beef. Their firmer texture also holds up well when cooked. White Buttons often have a milder flavor but could also be used in this recipe. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Beef Stock A good beef stock, especially a homemade one, will add a lot of additional flavor and nutrition to your dish. It will also help prevent the meat from becoming too dry during the cooking process. Sour Cream I use sour cream in this recipe because it's what I have on hand the most frequently. However, you can definitely substitute plain Greek yogurt or 4 ounces of plain cream cheese. Spices We want to build LAYERS of flavor in our dish so adding some delicious spices will give each and every bite a bit of complexity. Noodles I love egg noodles for this recipe. It just gives me those vintage recipe vibes. However, feel free to use rice, cauliflower rice, mashed potatoes, or your favorite pasta shape. Ready to get started? Making this Slow Cooker Creamy Beef and Mushroom Stroganoff is super easy! First, brown the beef tips in 1 Tablespoon of oil. You just want a good, quick sear on each piece. The meat will finish cooking in the slow cooker. Searing the meat for just a couple of minutes will help to keep those flavorful juices inside, which helps to make the meat extra moist and tender. Remember, we want layers and layers of flavor! Next, add in the liquids and spices. You’ll want to cook on the low setting for about 5 hours or on high for about 7 hours. The actual cooking time may vary depending on your particular slow cooker (some have been known to run hotter than others). Now that the hard part is over, sit back and relax for a little while! When near the end of your selected cooking time (about an hour left to go), go ahead and add in those delicious mushrooms and stir in the sour cream. With my personal slow cooker, I turn the heat to warm, but you can just turn off the slow cooker if your setting is on low or turn it to low if your setting is on high. We just want to get those mushrooms slightly tender. Make your pasta according to the package directions. Ingredients 2 pounds sirloin beef tips 1-pound baby bella mushrooms, sliced ¼ cup white wine 1 cup beef stock 1 Tablespoon Worcestershire Sauce 1 ½ cups sour cream, room temperature 2 teaspoons onion powder 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon garlic powder ½ teaspoon crushed rosemary ½ teaspoon crushed red pepper Salt and pepper to taste Fresh parsley optional Directions In a large skillet over medium-high heat, sear beef tips in 1 Tablespoon oil. In a 6-quart slow cooker, add meat, wine, beef stock, Worcestershire sauce, and spices. Cook on LOW for 5 hours or HIGH for 7 hours. During the last cooking hour, add in mushrooms and stir in sour cream. Turn the slow cooker temperature to WARM. Prepare egg noodles according to package directions. Serve Beef and Mushroom Stroganoff mixture over warm prepared noodles. Did you enjoy this Slow Cooker Creamy Beef and Mushroom Stroganoff? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Jump to recipe This quick and easy meal comes together in just 30 minutes and is better than any take-out! Tender pieces of steak and garden-fresh broccoli are covered in a delicious savory sauce. When it's been a long day of juggling work, kids, chores, and all of the things, I rely on simple meals that can come together extremely fast! This Easy Beef & Broccoli Skillet fits the bill perfectly because it takes little preparation, a few pantry staples, and is an all-in-one meal. We love this dish because it’s like having take out from our favorite Asian restaurant but for pennies on the dollar - we think it tastes even better than take-out! For this recipe you will need: A tender cut of beef like flank steak, sirloin, or ribeye. Sesame oil Fresh broccoli, washed and chopped into 1-inch pieces Corn starch Low sodium Soy Sauce or Coconut Aminos Hoisin sauce Dark Brown Sugar Garlic and Onion Powder Fresh ginger Ground black pepper and crushed red pepper flakes Toasted sesame seeds ( optional ) Let’s get started! First, you’ll want to tenderize your flank steak. You can do this by marinating the steak in the sauce mixture ahead of time or by using a meat mallet. Because I want this to be a quick and easy recipe, I use a meat mallet like this one . Next, cut your steak into strips. Once your steak is prepped, move on to preparing the sauces. In a small bowl, combine 2 Tablespoons cornstarch, 2 Tablespoons soy sauce, and 2 Tablespoons hoisin sauce then set aside. In a separate bowl, combine the remaining 2 teaspoons each of the soy sauce (or coconut aminos) and hoisin sauce, brown sugar, spices, and 2 teaspoons of cornstarch. Mix each sauce well. If you like your stir-frys extra saucy, I recommend doubling the sauce mixture that includes the brown sugar and spices. Keep in mind that this may increase the sodium in the final product. Now that your steak and sauce is ready, warm a large skillet over medium-high heat and add 1 Tablespoon of sesame oil. Cook steak until desired temperature. Remove steak from skillet and set aside. Next, add remaining sesame oil to skillet and cook broccoli pieces for about 5 minutes. Return the cooked steak back to the skillet, add sauces, and bring to a boil. Reduce heat and simmer on low for about 5 minutes. Remove from heat and allow the sauce to cool and thicken. Serve over rice, noodles, or mashed potatoes. Top with toasted sesame seeds if desired. My kids don’t particularly like sesame seeds, so I opt to not add them. Ingredients 1-pound flank steak, cut into 1” thin strips 2 Tablespoons sesame oil 1 large head fresh broccoli, approximately 4 cups, cut into 1” pieces 2 Tablespoons corn starch plus 2 teaspoons 2 Tablespoons low sodium soy sauce plus 2 teaspoons 2 Tablespoons hoisin sauce plus 2 teaspoons 3 Tablespoon dark brown sugar ½ Tablespoon garlic powder ½ Tablespoon onion powder 1 teaspoon fresh ginger, finely grated ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ( optional ) ¼ cup toasted sesame seeds Directions In a large bowl, add 2 tablespoons corn starch, 2 tablespoons soy sauce, 2 tablespoons hoisin sauce. Mix well. In a medium bowl, combine remaining soy sauce and hoisin sauce, brown sugar, spices, and 2 teaspoons corn starch. Mix well. In a large skillet over medium-high heat, add 1 tablespoon sesame oil and cook steak until desired temperature*. Remove steak from skillet and set aside. Add remaining sesame oil to skillet and cook broccoli for approximately 5-7 minutes or until tender. Return steak to skillet, add sauces, and bring to a boil. Reduce heat and simmer on low heat for approximately 5-7 minutes. Sauce will thicken as it cools. Serve over rice, Lo Mein noodles, or mashed potatoes. * Notes : It's recommended steak be cooked to an internal temperature of 145 degrees. If you like your stir-fry extra saucy, I recommend doubling the sauce mixture that includes the brown sugar and spices. Keep in mind that this will increase the sodium in the final product. If you made this Easy Beef & Broccoli Skillet recipe, we'd love to know how it turned out! Leave us a comment down below and tell us what you think. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

When it comes to holidays and special celebrations, I always like to have a couple of appetizers available while waiting for the main course. I especially love appetizers that can be prepared ahead of time, These sausage balls are always a hit, and your guests will devour them quickly! The classic sausage ball recipe calls for very minimal ingredients: Bisquick, cheese, and sausage. I wanted to amp up the flavor and add more holiday flair to the taste buds. What better way to do that, than to layer in the flavors of wine, bacon, and peppers? If you want to prepare these sausage balls ahead of time, store them unbaked in a covered container in the refrigerator for up to 24 hours. Allow them to come to room temperature and then bake accordingly. Yield: Approximately 48 1-inch balls Ingredients 2 cups Bisquick 1 pound Pork Sausage (I used Mild) ½ cup chopped Bacon (I used this one ) 2 cups Pepperjack Cheese, freshly shredded 16 oz Cream Cheese, softened 1 cup Dried Cranberries, finely chopped 1 medium white onion, chopped 1 Jalapeno, finely chopped 3 cloves garlic, finely chopped ¼ cup White Cooking Wine 1 egg 2 Tablespoons Dried Chives 1 Tablespoon Paprika ½ Tablespoon Dried Parsley Directions Preheat oven to 350 degrees. In a medium skillet, brown sausage over medium-high heat. Place cooked sausage on a plate with paper towels to allow to drain. Add onion, garlic, and jalapeno to skillet and sauté for approximately 3 minutes. Slowly pour in white cooking wine. Stir gently, using a spatula to scrape any bits from the skillet. Cook for approximately 5 minutes or until the wine has evaporated. Allow mixture to cool for 10-15 minutes. In a large mixing bowl, combine all ingredients. Using a mixer on medium-high speed, combine all ingredients thoroughly. If your mixture appears dry, add 2 Tablespoons of milk or water until it meets the desired consistency. Form into 1-inch balls. Using a small cooking scoop helps to ensure consistency in size and allows for even baking. Place balls onto an ungreased cookie sheet lined with parchment paper. Bake for approximately 18-22 minutes. Remove from oven and serve warm.

Loaded with zesty Italian sausage, a flavorful trio of onions, red peppers, and garlic, this creamy one-pan dish is ready to eat in just 30 minutes! This post may contain affiliate links. Read our disclosure policy . Like most busy families, weeknights can be hectic. The last thing I want to do is add an overcomplicated meal that takes a lot of time. This Easy Orzo and Sausage Skillet looks and tastes like it took hours and expensive ingredients to make. However, it only takes about 30 minutes from start to finish! Quick skillet pasta dishes are great anytime, but they're perfect for those busy nights when you are tired, hungry, and don’t want to succumb to the fast food drive-thru lines (and prices). Jump To Recipe Layering flavors is one my absolute favorite things about cooking and this dish does not disappoint! Whether you’re new to cooking or have made countless dishes over decades, knowing how to layer flavors is the number one way to take your food to the next level. Layering flavors isn’t and shouldn’t be overly complicated. At its core, it's simply adding complementary flavors to add delectable complexity to basic ingredients. If you’d like to learn more about how to layer flavors of food, I highly recommend the book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. This Easy Orzo and Sausage Skillet will impress picky kids and important dinner guests alike all while requiring minimal effort on your part. I often serve it with Sauteed Sugar Snap Peas and Honey Butter Yeast Rolls . Don’t forget to add an easy delicious dessert like Lemon Sugar Cookies or Mint Chocolate Fudge ! For this Easy Orzo and Sausage Skillet you will need a few key ingredients: Italian Sausage We love mild Italian sausage for that savory zing, however feel free to spice it up with spicy Italian sausage. Diced chicken or kielbasa would be delicious substitutions. Orzo Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc and it gets the job done. Buttermilk Similar cream-based recipes call for Heavy Cream which has over 35% fat. I use buttermilk because it still gives that delicious, tangy, creaminess to the dish, but with just 1% fat we’re able to shave off quite a few calories without sacrificing flavor. Fresh Vegetables Onions, garlic, red peppers, and kale add so much flavor and complexity to every bite. Superfoods, like kale, offer vitamins A, B6, C, K, folate, fiber, and manganese. Spinach and Swiss Chard would be great substitutions with similar nutritional benefits. Lemon Zest Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Parmesan Cheese Fresh parmesan cheese pairs perfectly with the buttermilk to enhance the tangy richness in the dish. I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. Helpful Tips Although orzo has a similar size and shape as rice, it is not gluten free. Brands like Delallo and Jovial offer gluten-free options. To make this Easy Orzo and Sausage Skillet dairy free, swap the buttermilk for coconut milk and omit the parmesan. To avoid the buttermilk from curdling, add it after the pasta is cooked. For this recipe I used garden fresh basil that I dehydrated with my Excalibur Dehydrator . If you are using fresh basil, you’ll want to use 3 teaspoons for every teaspoon of dried. To cut kale into ribbons, start by tearing the leaves from the stem. You want to follow along the stem trying to keep the leaves as large as possible. Stack the leaves together and roll into a fairly tight bundle. Slice the leaves into thin ribbons measuring about ¼” to ½” wide. If you like this recipe, check out my Creamy Lemon Chicken and Orzo ! Serves 6 Ingredients 1 pound ground, mild Italian sausage 1 medium onion, diced 1 medium red bell pepper, diced 4 cloves garlic, minced 2 cups orzo 1 ½ cups chicken stock ½ cup buttermilk ¼ cup white wine 1 cup kale, cut into ribbons 1 Tablespoon basil 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crush red pepper (optional) Zest of one lemon ½ cup parmesan, fresh and finely grated Directions Preheat a 12-inch cast iron over medium-high heat until very hot. Cook sausage, breaking it into smaller pieces while browning until cooked through and no longer pink. Add diced onion and red bell pepper and sauté for approximately 2-3 minutes. Add minced garlic and sauté for approximately 1-2 minutes or until fragrant. Add orzo and sauté for approximately 2 minutes or until lightly golden. Carefully add chicken stock and white wine. Begin scraping the bottom of the skillet to release any stuck-on pieces. Add kale pieces and spices. Reduce heat to low simmer for approximately 15 minutes or until orzo becomes al dente. Add buttermilk and stir well to incorporate. Top pasta with lemon zest. Turn off the heat and place a lid or foil to cover the skillet. Allow pasta to rest for 5-8 minutes. Sauce will thicken as it rests. Add parmesan cheese to the top and garnish with additional basil if desired. Want to help a small family business in a big way? Comment and rate this Easy Orzo and Sausage Skillet recipe! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This recipe comes together in under 30 minutes and is full of zesty flavor! It offers a beautiful, rich, and creamy tomato-based sauce with a zest of spice. This pairs perfectly with my Simple Sautéed Green Beans . Serves 6-8 Ingredients 16 ounces egg noodles 1-pound lean ground beef 1 medium onion, diced 4 cloves garlic, minced 10 ounces tomatoes and green chilies, undrained 1 cup beef stock 1 ½ cup half and half ¼ cup Worcestershire sauce 1 teaspoon chili powder ½ teaspoon crushed red pepper ½ teaspoon ground black pepper 1 teaspoon salt + ½ teaspoon for pasta water 2 Tablespoons parsley Directions In a large pot, bring 4 quarts of water and ½ teaspoon salt to a boil. Add dry egg noodles and cook for approximately 7-9 minutes or until tender. Drain. In a large skillet over medium-high heat, cook ground beef until cooked through and browned. Sauté onion for approximately 3 minutes or until tender and translucent. Add garlic and sauté for approximately 1 minute or until fragrant. Carefully add tomatoes and green chilies, beef stock, Worcestershire sauce, half & half, and spices. Stir well to combine. Simmer on low heat for approximately 15 minutes. Add cooked egg noodles to the sauce and gently combine. Top with parsley.

Jump to recipe Do busy weeknights call for a quick and easy dinner at your house? This creamy pasta dish comes together in about 30 minutes and is full of Cajun flavors with just the right amount of creamy goodness! This pasta dish will rival anything you’ll find in a high-quality restaurant! I am always looking for delicious meals that can either be prepped ahead of time or made quickly. Perfectly sauteed shrimp, spicy Andouille sausage cooked until slightly crisp, and the flavorful blend of spices are what make this dish sing! Fresh shrimp is ideal for this recipe, however, frozen will work as well. We find the texture of frozen shrimp to be a little too chewy, so our preference is fresh. We prefer to use Conecuh sausage because it's local to our area, and they don’t use MSG or any added nitrates. I use a milder spiced sausage, but you can absolutely switch to a hot sausage or simply add diced jalapeños, or increase the amount of crushed red pepper flakes to make this as spicy as you prefer! This dish can handle simple substitutions with no problem. The sauce in this recipe is thick and creamy, coats the pasta perfectly, and adds just the right amount of decadence to balance the spiciness. The key to making this sauce have a smooth and creamy texture is the fresh Parmesan cheese shredded straight off the block. This simple trick will avoid creating a grainy texture. Ready to make this Creamy Cajun Shrimp & Sausage Pasta? Let's get started! Ingredients ( Serves 4 ) ½ pound medium shrimp, peeled, deveined, and cleaned ½ pound Conecuh sausage, sliced 1 tablespoon infused olive oil 12 ounces penne pasta, cooked and drained 1 medium onion, finely diced 1 medium red pepper, finely diced 1 ½ tablespoons tomato paste 3 teaspoons paprika 3 teaspoons garlic powder 1 teaspoon dried thyme 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ½ cup white cooking wine 1 ½ cups homemade chicken stock ¾ cup half & half ¼ cup Parmesan cheese, freshly grated Fresh parsley, chopped Directions In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel lined plate. Add shrimp to pan with residual grease from sausage. Cook shrimp on medium heat for approximately 3-4 minutes or until lightly browned on both sides. Remove shrimp with a slotted spoon and add to plate of sausage. Sauté onion and bell pepper in infused olive oil for approximately 3-5 minutes or until softened. Add tomato paste and seasonings to onion and bell pepper, mixing well to incorporate. Carefully, add white cooking wine and deglaze pan by scraping up any cooked-on bits from the pan. Add chicken stock and allow sauce to come to a boil. Reduce heat to low. Add half & half and continue to simmer on low heat for 5 minutes. Transfer cooked shrimp, sausage, and pasta to the pan. Add grated parmesan cheese. Gently toss to combine well with the sauce. Garnish with freshly chopped parsley. With a little prep work, you can have this Creamy Cajun and Sausage Pasta on your dinner table in no time even on your busiest weeknight! To make this a well-rounded meal, I like to serve this with my Honey Butter Yeast Rolls and my Ranch Roasted Broccoli . If you made this recipe, we'd love to know how it turned out! Leave us a comment down below and tell us what you think. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

These grilled pork chops will spice up any weeknight dinner! This recipe offers a tangy and slightly fruity flavor balanced with the subtleness of heat. I often serve with buttered rice and my Sauteed Sugar Snap Peas . Yield : 4 Servings Jump to recipe My family loves having tender, juicy pork chops for dinner. I love that I can get dinner on the table in under an hour! Because of its versatility, pork is a great option for busy weeknights and this one-pan meal is no exception. What better way to serve pork chops than with a bright, tangy, homemade Asian Plum Sauce? For this recipe, you'll need: A cast iron grill pan Cast iron can withstand high temperatures and allows the meat to obtain a perfect sear. Cast iron will also retain its heat once removed from the stove. I use this one . If you don’t have a cast iron grill pan, you can use a stainless steel skillet. However, you'll want to use medium heat and allow a little extra time for it to become hot enough to give a good sear. 4 bone-in center-cut pork chops, 1-inch thick Choose chops that offer a pinkish-red color with some marbling in the meat. Fat is ok, as it will add flavor and keep the pork from drying out. You'll want to avoid pork chops with a dark bone color and meat that is pale in color. Measuring internal temperature with a probe thermometer is the best way to test the doneness of pork chops. Cooked to 145°F, the meat is tender, juicy, and just a touch pink. Apple Cider Vinegar, Kosher Sea Salt & Sugar Brining pork chops before cooking enhances the flavor and tenderizes the meat. Once your pork has completed the brining process, you'll want to dry it well with paper towels before adding any dry seasonings. Onion Powder, Garlic Powder, Black Pepper, Chili Powder This seasoning combination is where you will find your subtle heat. Feel free to adjust to your desired taste level. I tend to go on the low side for the kiddos. Oil for cooking You’ll want to use a neutral oil that has a high smoking point. Avocado or vegetable oil both work great. Asian Plum Sauce For this recipe, I use my home-canned Asian Plum Sauce . If you aren’t a canner, you can simply reduce the ingredients by two-thirds and make your sauce in a small saucepan while your pork cooks. Or, this store-bought version  is pretty good! Let’s get started! Ingredients 4 bone-in center-cut pork chops, 1-inch thick Brine: 4 ½ cups cold water 1 teaspoon Apple Cider Vinegar ¼ cup kosher sea salt 3 tablespoons granulated sugar Seasonings: 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon ground black pepper ½ teaspoon chili powder 2 tablespoons cooking oil, such as avocado or vegetable 1 cup Asian Plum Sauce Directions In a large bowl, whisk together cold water, vinegar, salt, and sugar. Marinate pork chops in brine for 30-45 minutes. Remove the chops from the brine. Pat the chops very dry with paper towels. Season all over with 1 teaspoon black pepper or spice rub. Heat a cast iron grill pan over medium-high heat. When your grill pan is piping hot, add pork chops to pan and allow to cook for approximately 4 minutes per side or until the internal temperature of the thickest portion of the chop registers 145 degrees. Pour Asian Plum Sauce over cooked pork chops and allow to rest at least 5 minutes prior to serving. If you made this recipe, we’d love to know how it turned out. Leave us a comment down below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!