These Homemade BBQ Meatballs are nice and crispy on the outside, and melt-in-your mouth tender on the inside coated with a delicious, savory homemade BBQ sauce! Jump to Recipe Y’all have probably learned by now that I really love a recipe that allows me the opportunity to prep it ahead of time. Like the meatballs for my Italian Meatball Sub Sandwiches , my Homemade BBQ Meatballs can be made in advance and stored in the refrigerator for up to 2 days before cooking. Being able to prep them ahead of time makes them a perfect addition to any potluck or celebration or for a quick weeknight dinner. I'll often make a double batch of these delicious bites for a freezer meal that I can pull out on a long, super busy day! And speaking of long days, these long, cold winter days have me dreaming about spring flowers and summer grilling. Don’t get me wrong, we enjoy slow cooker favorites like Comfy Cozy Slow Cooker Chili and delicious, creamy soups like my Cheddar Broccoli Soup , but on those really cold days I just can’t wait for the sunshine. I love making these meatballs in the wintertime because they help to remind me that warmer, sunnier weather will be here before we know it. This recipe has the perfect blend of spices, smokiness, and sweetness that is sure to wake up your taste buds! I often serve them with my White Cheddar Loaded Mashed Potatoes or mix them into my Homemade Macaroni and Cheese for an all-in-one meal. For this BBQ Meatball recipe, you will need: Ground Beef If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat does not dry out. Overworking the meat can make the meatballs tough and dry. So, working quickly with a cold meat mixture is key to keeping all of that moisture locked in. Breadcrumbs Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. I use my food processor to grind them up finely. Egg A simple egg can add moisture and a rich flavor. It will also help to bind our meat mixture together. I like to add just a splash of milk to my egg for additional richness and another moisture component, but this is completely optional. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious umami flavor, and aromatic powerhouses like garlic and smoked paprika are sure to add a mouthwatering goodness to every bite! Homemade BBQ Sauce We've tried and even liked some store-bought sauces, but we just love homemade barbeque sauce. Store-bought sauces tend to be on the sweeter side which can be hard to overcome on the flavor palate. You just can’t beat the freshness of a homemade sauce! Making these Homemade BBQ Meatballs is incredibly easy! Here’s how: First, preheat the oven to 375 degrees. Set aside a 9x13 baking dishes. Mix together meat, herbs, spices, Parmesan, 1 large egg, ¼ cup marinara sauce, and about ½ cup of breadcrumbs in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs. Next, using a small cookie scoop, begin forming meatballs. Place into baking dish, and bake for approximately 20 minutes. Then add remaining marinara sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees. Yield: Approximately 35 meatballs Ingredients 2 pounds lean ground beef 1 large egg, slightly beaten 1 pint homemade BBQ sauce (reserve 1½ cup) 1 Tablespoon ground black pepper 1 Tablespoon salt ½ Tablespoon garlic powder ½ Tablespoon onion powder ½ Tablespoon chili powder ½ Tablespoon smoked paprika 1 teaspoon ground mustard ½ - 1 cup breadcrumbs Directions Preheat oven to 375 degrees. In a large bowl, thoroughly combine all ingredients with only ½ cup homemade BBQ sauce. Roll into one-inch balls, and place into two 9x13 baking dishes. Bake for approximately 45 minutes or until meat is cooked through and evenly browned. Pour the remaining homemade BBQ sauce on the top of each. Bake for an additional 15 minutes. Try dipping these savory, sweet bites into my Homemade Nacho Cheese Sauce for the ultimate two-bite appetizer! Helpful Tip : I find using a cookie scoop helps to ensure unform size for even baking. How To Freeze Homemade BBQ Meatballs Prepared meatballs can be stored in the refrigerator for up to 5 days or frozen in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It's recommended beef be cooked to an internal temperature of at least 160 degrees. We love hearing from you, so if you made this recipe, please let us know how it turned out! Click the heart at the bottom of this post and leave a comment down below. Be sure to take a photo and tag me on Instagram and Facebook! Simple things like that help our small family business grow. 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 Baked Chicken Taquitos are tortillas filled with seasoned chicken, a creamy mix of sharp cheddar cheese and sour cream, and zesty Salsa Verde and baked until crispy. Jump to recipe You may have noticed from previous recipe posts like my Spicy Stuffed Bell Peppers , Pepperoni Pizza Pinwheels , and Buttermilk Mixed Berry Waffles , that I’m a huge fan of recipes that can be made ahead of time and freeze beautifully. Meal prep is fast, convenient, and affordable. My future self is always so very grateful for my past self’s efforts! We’re busy around here, so sometimes we need a meal that we can just reheat quickly without sacrificing taste and quality. Simple ingredients turn into one of our favorites for lunchtime or as just a quick snack. This recipe makes forty taquitos so they’re the perfect addition to any potluck table or as an appetizer on game day. Delicious and ooey-gooey, they’ll keep you coming back for more! Ingredients needed to make Baked Chicken Taquitos: Chicken I like to use boneless, skinless chicken thighs for this recipe because they don’t dry out as easily as chicken breasts. They also tend to thaw a little quicker in the refrigerator. To make life simpler, you could always opt to purchase a rotisserie chicken. Many supermarkets even sell rotisserie chicken pre-shredded. You'll need approximately 4 cups of shredded chicken for this recipe. Tortillas We are a house divided when it comes to tortillas. A couple of us love the soft flour ones and a couple of us love the crunch of the corn ones. I typically make both types to please everyone. However, you can certainly pick your favorite! Spices When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like cilantro and cumin are sure to add a mouthwatering goodness to every bite! Cream Cheese & Sour Cream Both offer a creamy tang that pairs perfectly with the spices and Salsa Verde. Salsa Verde Also known as Tomatillo Salsa, Salsa Verde is made from tart tomatillos, jalapenos, onions, garlic, cilantro, and lime juice. Salsa Rojo (Red Salsa) is also delicious but is made with tomatoes rather than tomatillos. Cheese We love extra sharp white cheddar cheese, however, pepper jack or Monterey jack would also be delicious! Making Baked Chicken Taquitos is easy! You’ll need cooked chicken for this recipe. If your chicken is raw, go ahead and bake it at 400 degrees for about 25-30 minutes or until an internal temperature of 165 degrees has been reached. Add cooked and shredded chicken to a large mixing bowl. Combine cream cheese, sour cream, Salsa Verde, and spices with the chicken. Fold in shredded cheese. Begin softening tortillas by warming them in the microwave for about 10 seconds or in a skillet on the stove until warm. Spoon 2-3 tablespoons of the chicken mixture into warmed tortilla and roll tightly. Place the rolled tortilla seam side down on a baking sheet lined with parchment paper. Lightly coat the tops of the rolled tortillas with a neutral-tasting cooking oil, such as olive oil or avocado oil. Bake at 400 degrees for approximately 13-15 minutes or until the tortillas are golden brown. How to Fry Chicken Taquitos Heat 1-2 inches of oil in a medium skillet over medium heat. Carefully place a few prepared taquitos in the pan. Do not overcrowd the pan. Fry for a few seconds on each side or until golden brown and crispy. Remove taquitos from the skillet and place on a plate lined with paper towels to capture any excess oil. Serve warm. How to Freeze Chicken Taquitos for a Party or Potluck If I’m preparing these chicken taquitos for a party or potluck, I prefer to store them prepared but unbaked in a freezer-safe bag or container. When I’m ready to cook them, I remove them from the freezer bag and place them on a baking sheet lined with parchment paper, and bake at 400 degrees for about 18-22 minutes. They’ll take just a few minutes longer since they're frozen. How to Freeze Baked Chicken Taquitos for Meal Prep When I’m making these for my family to have as a quick lunch or snack, I bake them as directed and store them in a freezer-safe bag or container. To reheat, microwave frozen, fully cooked taquito for approximately 2 ½ to 3 minutes or until heated through. Make this recipe with me on YouTube! Yield: 40 Taquitos Ingredients 4 cups boneless, skinless chicken thighs, cooked and shredded 8 ounces cream cheese 8 ounces extra sharp cheddar cheese, shredded 1 cup sour cream 2 cups Salsa Verde 2 teaspoons garlic powder 2 teaspoons cilantro 2 teaspoons paprika 2 teaspoons chili powder 1 ½ teaspoons cumin 1 teaspoon onion powder 1 teaspoon salt 20 six-inch flour tortillas 20 six-inch corn tortillas Directions Preheat oven to 400 degrees. In a large bowl, combine cooked shredded chicken, cream cheese, sour cream, Salsa Verde, and spices. Fold in shredded cheese. Working in small batches, soften tortillas by warming them in the microwave for about 10 seconds or in a skillet until warmed through. Using a 1-inch cookie scoop, spoon 2-3 tablespoons of the chicken mixture onto a tortilla. Wrap the tortilla tightly and seal with the water and cornstarch mixture to help hold the seal. Lightly brush or spray olive oil over the tops. Place wrapped tortillas seam-side down on a prepared baking sheet and bake for approximately 15 minutes. These crispy taquitos pair perfectly with my Homemade Nacho Cheese Sauce ! Did you enjoy this Baked Chicken Taquitos recipe? Let us know in the comments! 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!

Homemade pizza dough and homemade pizza sauce are the delicious base for these family-favorite pizza pinwheels! Layers of pepperoni, mozzarella, and parmesan are wrapped into a delicious pinwheel shape to create an easy and delicious appetizer, snack, or quick dinner that’s fun to eat! This post may contain affiliate links. Read our disclosure policy . Jump to recipe As a busy, homeschooling mom who works outside of the home, I need meals that are quick and delicious. Oh, and they need to be as homemade as possible. If you can relate and could use a little inspiration, welcome! As I mentioned in my BBQ Chicken Pizza post , we love pizza night in our house but sometimes it can get a little ho-hum. Fortunately, homemade pizza is completely customizable! Changing up sauces and toppings is a quick and easy fix to liven things up, but another way is how pizza is presented. Pepperoni Pizza Pinwheels make pizza night fun again! Not only are these delicious pizza pinwheels cute and tasty, but they also freeze and reheat beautifully! I like to make a double recipe and store them in the freezer. When the kids are in need of a quick lunch or snack, they simply take one out and microwave it for about a minute. If you need a quick lunch for work or school, they thaw quickly and will be ready by lunchtime. Voilà! Quick, easy, delicious, and almost completely homemade. Yep, that checks all of my boxes! Ready to get started? For this Pizza Pinwheels recipe, you will need: Homemade Pizza Sauce There’s just something about a homemade pizza sauce. Maybe it’s the taste of last summer’s tomatoes, garden fresh herbs, or the hard work that went into preparing a big batch to last all year long. Whatever it is, homemade pizza sauce just can’t be beat. If you’re not a home canner yet or if you just have yet to restock, no worries! You can make a quick and easy version. If I need to make a sauce, I like to make it before I start on the dough. This way my sauce has plenty of time to cool down before I add it on to the dough. 1 6-ounce can tomato paste 1 ½ cup water 2 Tablespoons infused oil 2 teaspoons dried oregano* 2 teaspoons dried basil* 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon chili powder Combine all ingredients in a small saucepan and simmer over medium heat for approximately 5-7 minutes. Mix continuously until the paste begins to thin out. If you prefer a thinner sauce, add one tablespoon of water until you reach your desired preference. Allow the pizza sauce to cool to room temperature before placing onto the dough. I like to make my sauce first, then my dough so that it has plenty of time to cool down before If you need a store-bought substitution, we really liked Target’s Good & Gather Organic Pizza Sauce. * For this recipe I used my fresh herbs that I dehydrated with my Excalibur Dehydrator. If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. Make this recipe with me on YouTube! Homemade Pizza Dough Preparing homemade pizza dough is really simple. It only takes 6 pantry staple ingredients that you likely already have on hand. If you’re using a pizza dough that’s been frozen, you’ll need to thaw it out at room temperature for a few hours before trying to roll it out. You can also use your favorite store-bought pizza dough. In a pinch, I’ve used one from Publix bakery and it was pretty good. Chive & Onion Cream Cheese Spread You may be asking yourself, is this really a necessary ingredient? The answer, probably not. But it is so worth adding! It adds a creaminess that pairs perfectly with the acidity of the pizza sauce. I love this one . Pepperoni Slices I like to get our pepperoni slices from the deli department. I find the larger slices cover more of the dough surface without popping out when I roll the dough up. I ask for the pepperoni to be sliced at 1/16 of an inch. This provides a slice that is thick enough to not tear to shreds when cut and holds up to the thickness of the dough. It’s also thin enough to get a good bang for my buck. Cheese What’s more classic on pizza than mozzarella cheese? We love the creaminess of the mozzarella paired with the tangy and nutty complexity of parmesan. I highly recommend skipping the pre-shredded varieties at the store and opting for a good quality cheese block like Tillamook, Cabot, or Organic Valley instead. Pre-shredded cheese has an anti-caking agent to help prevent it from sticking together and to preserve it. However, this anti-caking agent dries out the cheese and causes it to not melt very well. And what good is unmelted cheese on pizza? None I tell you! Yield: approximately 12 pinwheels Ingredients ½ - ¾ cup Homemade Pizza Sauce Homemade Pizza Dough Chive & Onion Cream Cheese Spread 15 Pepperoni slices, large deli cut (roughly 3 inches in diameter) 2 cups mozzarella cheese, shredded ½ cup parmesan cheese, finely shredded Directions Roll out pizza dough onto a floured sheet of parchment paper into a large rectangle shape (about 12" by 14" works best), about ¾” to 1” thickness. Using a rubber spatula, spread the onion and chive cream cheese evenly over the dough leaving a one-inch margin along the edge of one side lengthwise. Pour the pizza sauce evenly over the cream cheese. Use the rubber spatula to even the sauce out over the dough, continuing to leave a one-inch margin along the edge of one side lengthwise. Add the pepperoni slices over the pizza sauce, then evenly distribute the shredded cheeses over the pepperoni slices. Starting with the lengthwise edge without the one-inch margin, begin rolling the dough lengthwise as tightly as possible to form a log shape. Seal the edges of the dough with a little water, then wrap the rolled dough with parchment paper and place into a freezer-safe bag. Freeze the rolled dough for approximately 30 minutes or until hardened but not completely frozen through. Unwrap the dough from the parchment paper and using a serrated knife, begin cutting 1-inch rounds lengthwise until the entire dough log has been cut. Place the pinwheels on a baking sheet lined with parchment paper. Bake at 400 degrees for approximately 14-17 minutes or until the dough is golden brown and the cheese has melted. Remove from the oven and allow to rest for at least 5 minutes before serving as they will be piping hot. Freezing Instructions: These quick bites are also a crowd-pleaser at potlucks, parties, and game days. To prepare them ahead of time, simply prepare as directed but leave it whole and freeze it. Remove from the freezer and allow it to thaw at room temperature for about an hour or until you can cut through the dough with a serrated knife into 1-inch rounds. Bake as directed. To freeze prepared Pepperoni Pizza Pinwheels, store in a gallon-sized freezer-safe bag for up to 2 months. To reheat, place in microwave and heat for 1-2 minutes or until heated through or place on a parchment line baking sheet and bake in a 350-degree oven for approximately 15 minutes or until heated through. If you made these delicious Pepperoni Pizza Pinwheels let us know in the comments below what your favorite pizza toppings are. We love to hear from you! 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 hearty chili is the ultimate comfort food on a cold evening. The slow cooking process allows all of those delicious spices to meld together and create a phenomenal flavor. If you’re lucky to have any, leftovers are even better the next day! Jump to recipe If you've been around for a minute or two, you’ve probably learned that I like meals that are quick and easy, but they have to be as homemade as possible! I love making this chili because not only is it quick and easy, but it's also a budget-friendly meal that can feed a lot of folks. As a home canner, I use beans and produce that I have home canned over time. I think this is what makes this recipe so fantastic. However, store-bought will do just fine and will still be absolutely delicious! 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. The main ingredients you’ll need to make this Comfy Cozy Slow-Cooker Chili are: Ground Beef I like to use a lean-cut mixture of 90/10 ground beef. It offers enough fat to add flavor but not so much that it makes the overall dish greasy. Beef Stock A good quality beef stock, like homemade, will add depth and richness to the chili. It will also help to keep everything from drying out. Tomatoes Tomatoes and tomato sauce will help to add not only flavor but lots of color and texture as well. They'll provide a much-needed acidity to help balance out the other flavors. Beans I love the red beans and pinto beans in this recipe. However, you can use all of one kind of bean or mix it up with black beans or navy beans. If you’re not a fan of beans, feel free to leave them out completely. If you're using store bought canned beans, you’ll want to drain and rinse them before adding them to the slow cooker. If using home canned beans, you can just dump them right in! Corn Fresh corn adds a sweet freshness to this savory dish and shouldn’t be skipped! Fresh Produce Onions, celery, and garlic are tried and true favorites for adding texture and flavor to any dish. Worcestershire Sauce For an added depth of flavor, a salty and savory sauce like Worcestershire will provide a light umami flavor that pairs perfectly with the acidity of the tomatoes. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious flavor, and aromatic powerhouses like chili powder and cumin are sure to add a mouthwatering goodness to every bite! How To Make Comfy Cozy Slow-Cooker Chili in Three Easy Steps: First, you’ll want to cook the ground beef until browned and cooked thoroughly. Next, add the cooked ground beef to the slow cooker. Then, add all of the remaining ingredients to the slow cooker, and cook on a low heat setting for 5-6 hours or on high heat setting for 3-4 hours. How To Freeze and Reheat Leftovers If you like to meal prep like I do, this recipe freezes and reheats beautifully! Simply thaw in the refrigerator overnight and reheat on the stove or the microwave. This chili is so easy to revamp into a completely different meal like chili mac, chili dogs, or loaded chili tater tots! Yield: 8-10 servings Ingredients 2 pounds ground beef 32 ounces beef stock 16 ounces tomato sauce 16 ounces tomatoes with green chilies 16 ounces red kidney beans, * drained and rinsed 16 ounces pinto beans, * drained and rinsed 16 ounces corn, drained 1 large yellow onion, diced 1 large green pepper, diced 4 stalks celery, diced 3 large cloves garlic, diced ¼ cup Worcestershire sauce 2 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon ground oregano 1 teaspoon smoked paprika 1 teaspoon ground black pepper 1 ½ teaspoons salt Optional: cheese, corn chips, crackers, or cornbread Directions Cook the ground beef until browned and cooked thoroughly. Add the cooked ground beef to the slow cooker. Add all of the remaining ingredients to the slow cooker. Cook on a low heat setting for 5-6 hours or on high heat setting for 3-4 hours. Top with your favorites or drizzle with my Homemade Nacho Cheese Sauce ! If you enjoyed this Comfy Cozy Slow Cooker Chili we want to know! Leave us a comment 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!

Winter is the perfect time to organize and reevaluate our homes. One way we like to do this is with The Three Rivers Pantry Challenge . The pantry challenge can be done anytime; however, every January and February is when we like to challenge ourselves to use what we have on hand and stay out of the grocery stores. For the pantry challenge, you make the rules so you can really tailor it to your family’s specific needs and lifestyle. Here are three things the pantry challenge can teach us: How to Be Mindful The pantry challenge allows us to be more mindful of what we have preserved and shopped for over the previous months. For many, so much time is spent selecting seeds, planting, nourishing, harvesting, and preserving our harvests from our gardens for several months. That’s a lot of work! That time and effort shouldn’t be wasted simply because we forgot a product was on the shelf or because it may not be our favorite thing in the pantry. However, waste not want not, friends! That's the mindset of the pantry challenge. It’s ok if that pickled okra isn’t the family favorite, you know that now and likely won’t preserve any more of it. But it’s not ok to waste it. If you really just can’t stand it - offer it to a friend or neighbor who has mentioned how much they love it. Being mindful of the work you put in and the goal of all of that work can really help us to bite the bullet, or in this case, the pickled okra. How to Be Intentional The pantry challenge also allows us to evaluate what foods we enjoy eating the most and new ways to use items we don’t naturally gravitate toward. So, we’ve learned that the family doesn’t particularly care for pickled okra... that’s ok! Now we know and we move forward in our garden plans. When planning your next garden season, you may still plant okra but may look for other ways to preserve it. Or you may opt to forego okra altogether. The idea is now you become more deliberate about what you plant, how much you plant, and what you intend to do with the harvest. How to Be Creative If we're staying out of the grocery stores, then we should obviously see cost savings. The pantry challenge reminds us not only to be frugal but to also be creative. The pickled okra isn’t a huge hit with the family, and you’ve given as much as you can to friends, family, neighbors, and maybe even a few strangers. However, you still just can’t seem to get rid of it. Now what? We take a lesson from the Food Network show Chopped ! We use our logical thinking skills and creativity to make use of the product at hand. Perhaps the okra can be freeze-dried or dehydrated and then turned into a powder that can be used as a seasoning? Or try your hand at perfecting a delicious Caruru recipe! Let’s Get Started! The best way to get started with a pantry challenge is to know exactly what you have on hand. Using an inventory sheet can help with this. We are offering our Free Pantry Inventory Booklet in our February newsletter . This booklet offers over 20 pages, with over a hundred different items listed, so that you can make sure every nook and cranny of your pantry is accounted for. Even if you aren’t a gardener or homesteader, there are inventory sheets just for you! We also recommend doing a second inventory at the end of your pantry challenge. Compare the two lists and see how you did. Sometimes if I feel we still have a lot to get through, I will extend the pantry challenge through March. It’s ok to start and stop when you decide. Remember you make the rules! If you would like to learn more about the Three Rivers Pantry Challenge you can find Jessica on YouTube and Instagram . You can find our 25-page Pantry Inventory Booklet in our online store. Our newsletter 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. You can sign up for our newsletter here ! Let us know in the comments below if you're participating in the pantry challenge and how it’s going for you!

These quick bites are sure to be a hit at your next potluck, party, or game-day gathering. Filled with sweet honey ham, creamy Swiss cheese, and a sauce that sings , they will have you coming back for more! Jump to Recipe Are you in a busy season of life? If you're like me, you may feel like your whole life is a busy season! As I write this post, I'm knee-deep in work projects, home projects, homeschooling kids, researching new curricula, and gardening projects. Soon it will be the holiday season, and I will tack that onto my list. Whew! Needless to say, I am in desperate need of quick and easy meals for my family. Because I work outside of the home, most of my meal prep is done on the weekends. I love recipes that offer flexibility in preparation, allowing me to choose whether to bake and freeze them for quick microwaving later or freeze them uncooked to save room in the freezer. Advertisement Ingredients for Ham and Swiss Pinwheels Homemade Pizza Dough Preparing homemade pizza dough is really simple. It takes 6 pantry staple ingredients that you likely already have on hand. If you’re using a pizza dough that’s been frozen, you’ll need to thaw it out at room temperature for a few hours before trying to roll it out. You can also use your favorite store-bought pizza dough. In a pinch, I’ve used one from Publix bakery and it was pretty good. Honey Ham We love the flavor of honey ham in this recipe. However, feel free to use your favorite. Swiss Cheese What’s more classic than a ham and Swiss combo? The nuttiness of the Swiss paired with the sweetness of the ham and the savory of the sauce is pure perfection! Sauce Ingredients Do not skimp out on this important step. The sauce is what takes this recipe up several notches! It is a buttery, savory, sweet concoction that takes it from “ok” to “O-KAY!” Why You’ll Love These Ham and Swiss Pinwheels Meal Prep Friendly - These round bites are perfect for a brown-bag lunch to school or work, as a quick and easy dinner, or as a pre-made party favorite with little effort. Budget Friendly - With just a few pantry staples and affordable ingredients, this recipe can feed a crowd for just pennies on the dollar. Kid-Approved - My kids love this recipe as is, but it's so easy to customize it for your own family preferences. Balancing a busy life with the need for nutritious meals can be challenging, but with a little planning and creativity, it is entirely possible. By preparing meals ahead of time and utilizing recipes that offer some flexibility, you can ensure your family enjoys home-cooked meals even during the busiest seasons. Advertisement Ingredients 1 homemade pizza dough 10-12 slices thinly sliced honey ham 12 slices thinly sliced Swiss cheese ½ stick unsalted butter 2 Tablespoons brown sugar 1 Tablespoon Worcestershire sauce ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon ground black pepper 1/8 cup honey mustard, plus 2 Tablespoons Parsley ( optional ) Directions Roll out pizza dough onto a floured sheet of parchment paper into a large rectangle shape about ¾” to 1” thick. Using a rubber spatula, spread the 1/8 cup honey mustard evenly over the dough leaving a one-inch margin along the edge of one side lengthwise. Add the Swiss cheese slices then the ham slices on top keeping the one-inch margin along the edge of one side lengthwise. Starting with the lengthwise edge without the one-inch margin, begin rolling the dough lengthwise as tightly as possible to form a log shape. Seal the edges of the dough with a little water. Wrap the rolled dough with parchment paper and place into a freezer-safe bag. Freeze the rolled dough for approximately 30 minutes or until hardened, but not completely frozen through. Just prior to unwrapping the workable dough log, prepare sauce. In a small pot over medium-low heat, melt butter and brown sugar. Add 1 Tablespoon of Worcestershire sauce, ½ teaspoon of onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, and 2 Tablespoons of honey mustard. Stir constantly until sugar and spices have dissolved. Remove from heat and allow to cool to room temperature. Unwrap the dough from the parchment paper and using a serrated knife, begin cutting 1-inch rounds lengthwise until the entire dough log has been cut. Place the pinwheels in a 9x13 baking dish. Lightly spoon sauce mixture over the pinwheels. Bake at 400 degrees for approximately 14-17 minutes or until the dough is golden brown and the cheese has melted. Remove from the oven and allow to rest for at least 5 minutes before serving as they will be piping hot. Garnish with parsley. If You Enjoy These Ham and Swiss Pinwheels, check out these other fan favorites! Cajun Turkey Sliders Pepperoni Pizza Pinwheels Baked Chicken Taquitos How to Freeze Ham and Swiss Pinwheels: To prepare them ahead of time, simply prepare as directed but leave it whole and freeze it. Remove from the freezer and allow it to thaw at room temperature for about an hour or until you can cut through the dough with a serrated knife into 1-inch rounds. Bake as directed. To freeze prepared Ham and Swiss Pinwheels, store in a gallon-sized freezer-safe bag for up to 2 months. To reheat, place in microwave and heat for 1-2 minutes or until heated through, or place on a parchment line baking sheet and bake in a 350-degree oven for approximately 15 minutes or until heated through. Want to help a small family business in a big way? Share this recipe with someone who enjoys homemade delicious food! 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! Advertisement

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 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!