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I like to prepare for the week ahead on Sundays. There is something about knowing simple things are in place that makes going to work seem a little less like, well, work. One way I like to prepare is to make a breakfast I can enjoy all week long. Usually, this consists of some of my favorite recipes, like breakfast casserole, muffins, sausage balls, bread pudding, or baked oatmeal. Serves: 6 Ingredients 2 cups Old Fashioned Oats 2 14.5-ounce cans of Pears, chopped ½ cup Walnuts, finely chopped 2 Tablespoon ground cinnamon ½ cup honey 2 eggs 1 cup milk ¼ cup butter Directions Preheat oven to 375 degrees. In a large bowl, mix eggs and milk. Add in oats, pears, walnuts, honey, and cinnamon. Gently mix ingredients to combine. Pour mixture into a greased 8x8 baking dish. Top with pats of butter. Bake for approximately 35-40 minutes or until golden brown and the top is firm.

The tangy Lemon Garlic Vinaigrette is the star of this recipe! This simple salad comes together fast, is full of flavor, and happens to be a crowd favorite at family potlucks. Want to save this recipe for later? Pin it! Ingredients (Serves 4) Dressing Ingredients 1 Tablespoon white wine vinegar ¼ cup infused oil 1 teaspoon Dijon mustard Juice of one lemon 1 teaspoon lemon zest 1 teaspoon garlic powder ½ teaspoon sweet Italian basil ½ teaspoon Italian oregano ½ teaspoon lemon thyme ½ teaspoon salt ¼ teaspoon ground black pepper Salad Ingredients 4 Roma tomatoes, chopped 1 red onion, thinly sliced 1 English cucumber, sliced ½ cup Lemon Garlic Vinaigrette In a large bowl, add tomatoes, onions, and cucumber. Stir to combine. Cover and store in refrigerator for up to 24 hours. When ready to serve, add vinaigrette and stir. Directions Combine all ingredients in a resealable jar, such as a mason jar. Seal the jar and shake vigorously until all ingredients are incorporated. Taste and adjust seasonings to your preference. Store in refrigerator for up to 1 week. When ready to use, allow jar to sit at room temperature for at least 10 minutes or until oil is no longer solidified. Shake vigorously and serve. Makes about ½ cup. Click here to sign up for our newsletter today!

A gorgeous mix of potatoes covered with herbs and parmesan cheese baked to perfection. Tender on the inside and crispy on the outside, these potatoes pair beautifully with just about any main entrée! Want to save this recipe for later? Pin it! Ingredients 2 pounds marble potatoes, cut into 1-inch chunks 2 Tablespoons infused oil ½ Tablespoon garlic powder ½ Tablespoon onion powder 1 teaspoon Rosemary 1 teaspoon thyme 2 teaspoons ground black pepper 1 teaspoon salt ½ cup grated Parmesan Directions Preheat oven to 400 degrees. Add cut potatoes to a large bowl with cold water. Allow potatoes to sit for approximately 30 minutes. Drain potatoes and pat dry to remove any excess water. In a large bowl combine all ingredients, gently tossing to evenly coat potatoes. Prepare a baking sheet with parchment paper or with non-stick spray, and pour seasoned potatoes onto baking sheet. Bake for approximately 35-40 minutes. Test potatoes with a fork to check for tenderness. Top with additional grated Parmesan cheese if desired.

Roasted vegetables are one of my favorite side dishes. As you probably know by now, I am a huge fan of “fix it and forget it” type recipes. This broccoli recipe comes together in about 1 minute of prep time and 15 minutes of cook time. Try it with my Baked BBQ Bacon Chicken and Santa Fe Couscous! Serves 4 Ingredients 2 pounds fresh broccoli, washed and separated 2 Tablespoon oil 2 Tablespoons dry Ranch Seasoning ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper ¼ teaspoon salt Directions Preheat oven to 400 degrees. In a large bowl, combine broccoli with the remaining ingredients. Using your hands, work the seasonings and oil into broccoli pieces. Place coated broccoli onto a parchment paper-lined cookie sheet. Bake for approximately 15 minutes or until broccoli is lightly browned and crisp-tender.

My kids love ranch dressing on just about everything! This homemade version keeps out the questionable ingredients found in most store-bought brands, while keeping the flavor profile that we're accustomed to! Want to save this recipe for later? Pin it! Ingredients Yield: Approximately 2 cups 1 cup buttermilk ¾ cup sour cream ¼ cup mayonnaise 2 Tablespoons fresh parsley 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon fresh dill 1 teaspoon lime juice ½ teaspoon ground black pepper Directions In a medium bowl, combine all ingredients until well incorporated. Adjust seasonings as desired. Cover and chill in refrigerator for at least 1 hour before serving.

This homemade mixed berry extract is the perfect addition to baking recipes with berries! Want to save this recipe for later? Pin it! Ingredients 10 ounces mixed berries (blueberry, blackberry, raspberry, and strawberry) 16 ounces Vodka (80 proof) Jar with tight lid Directions: Place washed berries in jar and cover with vodka. Tightly secure lid and give a vigorous shake. Shake jar several times per week for six weeks. Using a fine mesh strainer, remove berries from jar. Store extract in a cool, dark cabinet.

Want to save this recipe for later? Pin it! One of my absolute favorite meals to prepare ahead of time is lasagna. The use of garden-fresh produce is what really makes this a standout dish. I always make two so I can have a freezer meal ready when needed. Makes Two 9x13 pans, 12 servings each Ingredients 16 ounces no-boil lasagna noodles, uncooked Sauce Layer 2 pounds lean ground beef 2 quarts spaghetti sauce (I use my home canned sauce, found in this cookbook) 2 yellow or white onions, finely chopped 2 green bell peppers, finely chopped 6 cloves garlic, minced 2 Tablespoons oil (try my Garlic & Cayenne infused olive oil!) 2 Tablespoons dried Italian seasoning 2 Tablespoons dried parsley 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon ground chili powder Cheese Layer 16 ounces cottage cheese 8 ounces freshly grated parmesan cheese, reserve 4 ounces for final layer 8 ounces of freshly grated mozzarella cheese 2 large eggs, lightly beaten 16 ounces sliced provolone cheese Directions: Preheat oven to 350 degrees. In a large skillet, cook ground beef over medium-high heat until browned and completely cooked through. Remove cooked beef to a paper towel lined plate and set aside. Add oil to pan and add in onions and peppers. Sauté until tender, approximately 2-3 minutes. Be sure to scrape up any of the ground beef bits stuck onto the pan. There is a ton of flavor there! Add garlic to onions and peppers and sauté for an additional 1-2 minutes or until garlic is fragrant. Slowly add in spaghetti sauce. Gently stir to combine with meat and vegetables. Add in seasonings, then stir to combine and simmer on low for approximately 30 minutes. While sauce is simmering, prepare cheese mixture - In a large bowl, combine cottage cheese, parmesan, mozzarella, and eggs. Gently mix to thoroughly combine. Lightly grease two 9x13 baking pans with non-stick spray. To the bottom of each baking dish, evenly distribute one cup of sauce. Place uncooked lasagna noodles to fit bottom of the dish. You may have to break a couple so that they fit properly. Add another one cup of sauce and spread evenly over the noodles. Using a quarter-cup measuring cup, scoop cheese mixture and place six mounds on top of sauce and noodles. Tear or cut 3 provolone cheese slices in half and add to each cheese mound and press down slightly. Continue layering noodles, sauce, and cheeses until you reach the top of the baking dish. Bake covered with a “tinfoil tent” for approximately 40 minutes. Remove the aluminum foil and add additional parmesan cheese. Bake an additional 5-10 minutes until the cheese is lightly browned and completely melted. Allow to cool for at least 20 minutes before cutting. If freezing, allow pan to cool completely. Tightly cover the top with aluminum foil and/or plastic wrap. Stores well frozen for 3-4 months.

Loaded with fresh strawberries and a zing of lemon, this oatmeal is absolutely worth turning the oven on for this summer! Serves 6 Ingredients 2 cups rolled oats 1 ½ teaspoon baking powder ½ teaspoon fine sea salt ¾ teaspoon cinnamon 2 tablespoons butter, melted and cooled 1 large egg 1 ½ cup milk 1 cup brown sugar 1 tablespoon lemon extract 1 ½ cup fresh strawberries, hulled and quartered Zest of one large lemon Directions Preheat oven to 350 degrees. Grease a 9x9 baking dish with non-stick spray. In a large bowl, whisk together butter, egg, milk, brown sugar, lemon extract, and lemon zest. In a medium bowl, combine oats, baking powder, salt, and cinnamon. Combine dry ingredients with wet ingredients until completely incorporated. Gently fold in strawberries and combine with other ingredients, then pour mixture into prepared baking dish. Bake uncovered for approximately 45 minutes or until oatmeal mixture is firm and edges are golden brown.

The perfect addition to any backyard BBQ meal! Yield: 10 quarts Ingredients 7 pounds green cabbage, cored and shredded 6 pounds purple cabbage, cored and shredded 3 pounds carrots, julienne 4 red bell peppers, julienne 2 large white onions, julienne 13 cups sugar 5 cups water 8 cups white vinegar ½ cup salt, kosher 6 ½ Tablespoons celery seed 6 ½ Tablespoons mustard seed ½ teaspoon pickle crisp Directions Sanitize jars on a dishtowel. In a large 30-quart bowl, gently toss cabbage with salt. Cover with a flour sack or other breathable dish towel for at least 2 hours. Remove covering and thoroughly rinse the cabbage to remove as much salt as possible. Add in remaining vegetables and toss gently to combine. In a large pot over medium-high heat, simmer water, vinegar, and sugar for approximately 2 minutes. Add vegetable mixture to brine and warm through for approximately 2-3 minutes. Return the vegetable mixture back to a large bowl. Carefully ladle the vegetable mixture into jars. Ladle hot brine over vegetable mixture and fill to ½” headspace. Remove any air bubbles and add additional brine if needed to reach proper headspace. Using vinegar and a paper towel or clean dishtowel, wipe down jars, paying special attention to the rims of the jars. Place lids and rings onto jars and seal to “fingertip tight”. Add warm/hot jars to warm/hot water in a water bath canner. Ensure water covers jars 1-2 inches, add additional warm/hot water if necessary. Cover pot with lid and bring to a hard boil, and process for 15 minutes. Turn off heat and remove the lid from the pot. Allow jars to remain in uncovered pot for approximately 10 minutes. Carefully remove jars and place them on a dishtowel. Allow jars to cool and seal for at least 24 hours before moving. Once jars are cooled and sealed, remove rings and store jars in a dry, cool, and dark area.

Want to save this recipe for later? Pin it! 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 pot-lucks and special occasions because it is so easy to prepare ahead of time and is delicious served warm or cold. Ingredients 4 medium russet potatoes (or 32 ounces frozen shredded potatoes) 1 pound bacon, cooked and crumbled 1 small yellow onion, finely chopped 1/2 cup sour cream ¼ cup milk 2 Tablespoons butter, melted 2 cups sharp cheddar cheese, freshly grated Salt and Pepper to taste Directions Preheat oven to 350 degrees. In a large bowl, combine all ingredients, reserving ½ cup shredded cheddar cheese. Carefully pour mixture into a 9x13 baking dish. Bake uncovered for approximately 45 minutes. Remove from oven and top casserole with remaining cheese. Bake for an additional 5-10 minutes or until cheese is melted.

Want to save this recipe for later? Pin it! Spaghetti and garlic bread are a tried and true favorite in our house. It's on our dinner table at least once a month. I feel like everyone has a recipe they love and use as their go-to but if you don’t have a favorite yet, or if you're looking to try something a little different, this one just may be what you are looking for. The base of my sauce is from the Ball Complete Book of Home Preserving which you can purchase here, but before I started canning my own sauce, I used an affordable store-bought one like Prego or even the store brand. My rule is, if I made it at home then it is homemade! No shame in convenience foods in my kitchen! My kids prefer the vegetables to be “hidden” in the sauce so I chop them up pretty fine. If you prefer a chunkier sauce, feel free to chop them to your preference. If you'd like the recipe for my Garlic & Cayenne Olive Oil I use on the garlic bread, you can find that here. Ingredients: ½ pound ground beef, cooked and browned ½ pound ground, mild Italian sausage, cooked and browned 24 ounces jarred sauce 1 medium onion, finely chopped ½ large green bell pepper, finely chopped 1 stalk celery, finely chopped 4 cloves garlic, finely minced 1 medium carrot, finely shredded 1 teaspoon olive oil ¼ cup white cooking wine 1 tablespoon dried Italian seasoning 1 tablespoon dried parsley 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon ground chili powder Directions: In a 6-quart stockpot, cook ground beef and Italian sausage until completely cooked and browned. Drain and set aside. In the same stockpot, saute onion, pepper, and celery in olive oil for approximately 3-5 minutes over medium heat. Add in carrot and garlic and saute for an additional 1-2 minutes. Slowly pour in white wine and deglaze the bottom of the pot. Allow the white to evaporate for approximately 5 minutes. Return cooked meat to stockpot. Add in seasonings and stir gently to combine. Simmer on medium-high heat for 20 minutes. If the sauce is thicker than you prefer, add ¼ to ½ cup of starchy pasta water. Serve over your favorite noodles.

Is there anything better than homemade macaroni and cheese? It's a staple in our house and is what most would consider a national treasure. Its ooey-gooey cheesy goodness makes it the ultimate comfort food, making it the perfect side dish for a busy weeknight dinner or any celebration. This recipe comes together in record time and will be a fan favorite for sure! Yield: 8 servings Ingredients 16 ounces elbow macaroni, cooked al dente and drained ½ cup reserved pasta water 12 ounces evaporated milk ½ cup butter 2 cups sharp cheddar cheese, freshly shredded 1 cup parmesan cheese, freshly shredded 1 teaspoon black pepper ½ teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried parsley Directions Preheat oven to 350 degrees. Prepare pasta according to package directions. Reserve ½ cup pasta water. Drain pasta. In a 6 quart stockpot, melt butter. Return pasta to stockpot. Slowly stir in evaporated milk. Add 1 ½ cups cheddar cheese and ½ cup Parmesan, then mix in the seasonings. Heat pasta through and allow sauce to slightly thicken, approximately 2-3 minutes. Remove from heat and add mixture to a greased 3-quart baking dish. Top with remaining cheese and bake for 15 minutes or until cheese is melted and edges are golden brown. Serve warm.