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There is absolutely no food more comforting than a warm bowl of homemade soup on a cold, rainy day. This soup has been my absolute favorite for many, many years and I look forward to making it every time. It can be made on the stovetop or in a slow cooker. It also freezes beautifully, making it the perfect go-to for an easy weeknight dinner in the fall and winter! Ingredients: 1 pound ground beef, cooked and browned 1 large onion, chopped 3 stalks of celery, chopped 1 green bell pepper, chopped 4 cloves garlic, finely minced 1 tsp oil 32 ounces frozen mixed vegetables 24 ounces spaghetti sauce 32 ounces of beef stock 1 teaspoon Italian seasoning 1 bay leaf 1 teaspoon salt ½ teaspoon pepper ½ teaspoon crushed red pepper flakes Parmesan, freshly shredded, if desired Directions: In a large stockpot, cook and brown ground beef over medium-high heat. Drain. Saute onions, peppers, celery, and garlic in oil for approximately 5 minutes or until vegetables become soft and begin to brown. Return meat to stockpot. Add all remaining ingredients, and cook on low-medium heat for approximately 45 minutes or until vegetables are completely cooked. For the slow cooker: Add cooked ground beef to the slow cooker. Add all remaining ingredients. Cover and cook on low for 6 hours or high for 3 hours. Top with freshly shredded parmesan cheese, if desired.

This creamy soup comes together quickly and is loaded with all of your favorite baked potato toppings! Want to save this recipe for later? Pin it! Ingredients ( Serves 8) 2 pounds gold potatoes, peeled and cut into 1-inch pieces ½ teaspoon salt 10 slices thick-cut bacon, cooked and crumbled 1 Tablespoon bacon grease or cooking oil 1 medium yellow onion 1 ½ tablespoons butter ¼ cup flour ¼ teaspoon crushed red pepper flakes 4 cups homemade chicken stock 1 cup reserved starchy potato water 2 cups half and half ½ cup sour cream ½ teaspoon ground black pepper 2 cups sharp cheddar cheese, freshly grated ¼ cup green onions, chopped Directions Soak peeled and cut potatoes in a large bowl of cold water for at least 30 minutes. Drain. To a 6-quart stockpot, add drained potatoes to 4 cups water with ¼ teaspoon salt. Boil for approximately 15-20 minutes or until potatoes are fork-tender. Reserve 1 cup of starchy potato water and set aside. Drain potatoes. To the stockpot, add 1 Tablespoon of bacon grease or cooking oil. Add diced onion to pot and sauté for approximately 3-5 minutes or until onions are soft and lightly golden. Add flour and crushed red pepper flakes to onions and oil mixture. Mix well to combine and cook until lightly golden brown. Carefully, add chicken stock and reserved starchy water. Using a spoon to scrape up any browned bits stuck to the pot. Slowly, add in half and half. Bring to a low, continuous boil, then reduce heat to simmer. Carefully, add in potatoes, sour cream, and ground black pepper. Using an immersion blender, begin mashing potatoes to desired consistency. Add shredded cheese one cup at a time and mix well to combine. Add in ¾ of crumbled bacon and stir into soup. Top soup with remaining bacon and cheese. Garnish with chopped green onions and additional crushed red pepper flakes if desired. Click here to sign up for our newsletter today!

This thick and hearty soup is full of fresh broccoli, tender carrots, salty sharp cheddar cheese and savory homemade chicken stock. Jump to Recipe Is there anything more comforting than a bowl of delicious, homemade Cheddar Broccoli Soup? We recently experienced a short bout of spring-like weather but now we're back to a second winter. Or maybe we’re in third winter now. Who knows? The point is the days have become cold again. Admittedly, our winters are very mild compared to our friends in the northern part of the US, but the 30-degree temperatures have us trading in our flip flops for some cozy slippers and a big bowl of this cheesy goodness. Making a pot of soup can seem like a daunting task, but this recipe uses simple ingredients and is easy to follow. And because it’s ready in about 30 minutes, it's the perfect meal to snuggle up to while binge-watching your favorite show . Be sure to make my Honey Butter Yeast Rolls too! They’re the perfect companion for dipping into the soup and savoring every last drop. Here's what you’ll need to make this Cheddar Broccoli Soup: Broccoli I like to use fresh broccoli florets, but you could certainly use frozen if you prefer or if that’s what you have on hand. Be sure to cut the florets into small pieces so that there's some in every bite! Carrots You can purchase matchstick cut carrots or shred your own. I find using a box grater makes quick work. Onion, Garlic, and Celery These aromatics add depth and flavor to the soup. 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. However, if you use a store bought stock, look for a high-quality one like Target’s store brand, Good & Gather . They have an organic chicken stock that was ranked the best tasting store-bought version by the New York Times . If you prefer to make this soup vegetarian, vegetable stock can be used instead. Heavy Cream For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the soup may suffer. Butter & Flour These are used to make a roux which helps to thicken the soup. Sharp Cheddar Cheese We like a really sharp cheddar, but you could certainly use a mild cheddar, Monterey Jack, or gouda cheese if you prefer. Ingredients 4 cups fresh broccoli florets, chopped 1 large carrot, freshly grated 1 medium yellow onion, diced 2 stalks celery, thinly sliced 4 cloves garlic, finely minced 2 quarts homemade chicken stock 1 ½ cups heavy cream ¼ cup all-purpose flour 1 Tablespoon infused oil 2 Tablespoons butter 2 ½ cups cheddar cheese, grated Salt & Pepper to taste Directions In a heavy-bottomed stock pot or large Dutch Oven, sauté onions and celery in infused oil for approximately 5 minutes or until tender. Add garlic and sauté for approximately 1-2 minutes or until fragrant. Add butter and melt then add flour. Whisk for approximately 2 minutes or until light golden-brown. Carefully add chicken stock to pot, scraping up any cooked bits on the bottom of the pot. Add heavy cream, broccoli, and grated carrot. Simmer on low heat for approximately 15-20 minutes. Remove from heat, add 2 cups grated cheese and stir until melted and cheese is incorporated. Top each serving with additional cheese if desired. Can Cheddar Broccoli Soup Be Frozen? Yes! This soup freezes and reheats very well if stored properly. I use Pyrex with snap lids. I find this is the best way to ensure there’s no spillage or mess in the freezer or during the thawing process. Be sure to leave about an inch of headspace in whatever freezer safe container you’re using to allow the soup to expand as it freezes. When ready to reheat, just thaw in the fridge overnight and reheat in the microwave or in a saucepan on the stovetop. If you enjoyed this Cheddar Broccoli Soup recipe, let us know in the comments below or click the heart button on the bottom right of this post. 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!

This delicious family favorite is a perfect blend of sweet and spicy! Try it with my Slow-Cooker Red Beans and Rice or my Comfy Cozy Slow-Cooker Chili . Want to save this recipe for later? Pin it! Ingredients 2 ¼ cup all-purpose flour 1 ¼ cup yellow cornmeal 2/3 cup sugar 1 Tablespoon baking powder 1 teaspoon baking soda 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons salt 2 cups buttermilk 4 large eggs 1 stick butter, melted 1 Tablespoon bacon drippings, melted * 4 cups sharp cheddar cheese, freshly shredded ½ cup fresh jalapeños, diced Directions Preheat oven to 375 degrees. Prepare a 9x13 baking dish with non-stick spray. In a large bowl, add all dry ingredients with wet ingredients and whisk until slightly smooth. Fold in jalapeños and cheese. Pour batter into prepared baking dish and bake for approximately 35-40 minutes or until golden and an inserted toothpick comes out clean. *Notes : The melted bacon drippings are the secret ingredient to this recipe! You can omit it if you’d like and no alteration is needed to the recipe. If you have sensitive skin like me, wear gloves when working with jalapeños! Click here to sign up for our newsletter today!

These soft and buttery yeast rolls are simple enough to add to your casual weekday dinner and beautiful enough to add to your holiday spread! Yield: 12 Rolls Jump to recipe If you’re a novice baker like me, making delicious, homemade yeast rolls may have you feeling a little out of your comfort zone. This recipe is so easy you’ll feel like a pro when you take that first delicious bite. These Honey Butter Yeast Rolls are light, fluffy, and buttery with just the right amount of sweetness, you’ll be making them all of the time! For this Honey Butter Yeast Rolls 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 if off with a flat edge, like the back of a butterknife. Salt This simple ingredient may not seem like much, but it is so important! In order to form strong strands of gluten, salt is needed to help hold the carbon dioxide, which is a by product of the fermentation process. If you’ve ever ended up with dough that didn’t hold its shape well, it’s likely because the gluten strands weren’t strong enough. If you find this as fascinating as I do, you can read more about it here . Raw Honey When it comes to sweeteners, raw honey tops the list with the most nutrients and vitamins. Unlike refined sugar, honey’s proportion of fructose to glucose has a lower glycemic index, meaning that it can help avoid the spike and subsequent crash in blood sugar. (1) Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. For this recipe, you’ll need about 3 Tablespoons of oil. Milk I use whole milk for this recipe because it has a higher fat content which helps to add richness to the overall flavor profile. You could also use 2% milk if you want to reduce the fat content but still keep the richness whole milk offers. Instant Dry Yeast The main ingredient that makes these rolls quick and easy is the use of instant dry yeast. I like the use of instant dry yeast in this recipe because of the consistency I get in the final product. Egg One large egg helps to give the dough structure. You can make these Honey Butter Yeast Rolls in just a few simple steps! First, you’ll need to heat one cup of milk to a temperature of 110 degrees. Next, add instant dry yeast to the warm milk. You’ll want to ensure that the milk is at the correct temperature. If it is too hot, it could kill the yeast. If it isn’t warm enough, it may not activate. Instant dry yeast can tolerate a heat level of 130 degrees F. But 110 degrees F is recommended for this recipe. Allow the yeast to rest for approximately 5-7 minutes or until it is bubbly. While waiting for the yeast to become active, combine flour and salt in a large bowl. Using a stand mixer with a dough hook attachment, slowly add the yeast and milk mixture, honey, and 2 Tablespoons of melted butter to the bowl of flour and salt. Allow the mixer to work on low speed for approximately 5 minutes or until the dough comes together and begins to pull away from the bowl. Do not overmix. Continue to knead the dough for approximately 2-3 minutes. Cover the bowl with a warm, damp dish towel and allow dough to rise for approximately 1 hour. Punch down the dough to release any air. Then remove the dough from the bowl and place on a lightly floured surface. Cut the dough into 12 equal parts and form into a ball form. Placed the dough balls into a lightly greased 9x13 baking sheet. Cover with a warm, damp dish towel and allow to rise again for approximately 30-45 minutes or until they double in size. Whisk one large egg to create an egg wash. Brush each roll with egg wash. Preheat oven to 350 degrees. Bake on the lowest oven rack uncovered for approximately 20-22 minutes. Let’s make some Honey Butter Yeast Rolls! Ingredients 3 Cups All-Purpose Flour 1 1/2 Teaspoon Salt ¼ cup Honey plus 2 Tablespoons 4 Tablespoons Unsalted Butter, melted and divided 1 cup Whole Milk 2 Tablespoons or 1 Packet Instant Dry Yeast 2 Large Eggs Non-stick spray Directions In a small saucepan over medium heat, heat milk until it reaches a temperature of 110 degrees. The temperature of the liquid is super important! If it's too hot, it could kill the yeast. If it isn’t warm enough, it may not activate. Add instant dry yeast to warm milk. Allow to rest for approximately 5-7 minutes or until yeast is bubbly. In a large mixing bowl, combine flour and salt. Using a stand mixer with dough hook attachment, slowly add in yeast/milk mixture, honey, 1 large egg and 2 tablespoons melted butter. Use a low setting to gently work ingredients into a dough; approximately 5 minutes. Do not overmix. Cover bowl with a cotton dishtowel and allow dough to rise; approximately 15-20 minutes. Remove dough from bowl and place on a lightly floured surface. Cut the dough into 12 equal pieces and form into a loose ball form. Place dough balls into a lightly greased 9x13 baking sheet. Allow dough balls to rise a second time by placing a warm, damp dish towel over them for approximately 30-45 minutes or until they have doubled in size. Preheat oven to 350 degrees. In a small bowl, gently whisk 1 large egg to create an egg wash. Remove dishtowel and brush egg wash onto the top of each roll. Bake rolls on the bottom oven rack and uncovered for approximately 20-22 minutes or until tops are golden brown and center is cooked through. Top each roll with the remaining melted butter and drizzle with additional honey if desired. If you enjoyed this Honey Butter Yeast roll recipe, we want to hear from you 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! Sources : 1) https://bestbees.com/2023/01/16/benefits-of-honey/

This post may contain affiliate links. Read our disclosure policy . When we think of food preservation our minds may think of home canning or a small dehydrator machine. However, there is another method that has been around for centuries - freeze drying. The first freeze dryer for home use became available in 2013. Ten years later, the freeze dryer and freeze-dried food are selling exponentially. I have been home-canning and dehydrating foods for the last year and really enjoy the process and the benefits they both provide. However, freeze-drying has really helped me in saving space in my freezers and pantry. I was able to place my order at the end of November in 2022 and make payments through the layaway program. I've been using the freeze dryer since April 2023. If you have been thinking about purchasing a home freeze dryer, I hope you find this information helpful. There are many videos available on the Harvest Right website as well as on YouTube. You can learn more about Harvest Right and all of their products here . WHAT WE LOVE ABOUT THE HARVEST RIGHT FREEZE DRYER EASY TO USE Learning anything new can seem a little intimidating. When we received our freeze dryer, I was definitely feeling a little overwhelmed because the last thing I wanted to do was mess up the machine or a big batch of food! However, the setup was very straightforward and the machine’s computer screen tells you exactly what to do and when. NUTRITIOUS FOOD Unlike a dehydrator that uses high temperatures to preserve food, a home freeze dryer freezes food to at least -40 degrees Fahrenheit. It then creates a powerful vacuum seal which vaporizes the ice crystals entirely and leaves you with a thoroughly dry, extremely shelf-stable food. This freeze-drying process enables the food to retain 97% of the nutrients! Home canning and dehydrating lose a lot of their nutrients due to the high heat used in their preserving methods. REDUCES FOOD WASTE I like to purchase things in bulk but sometimes that's difficult when it comes to storing fresh produce long-term. In the past I would blanch and freeze the items but that takes up valuable real estate in my freezers, not to mention if we were to lose power, all of that food is gone. Having the freeze dryer allows me to not only preserve fresh produce, but it allows it to be self-stable and ready to use anytime. I've also freeze-dried cooked ground hamburger and cooked ground sausage. I've really enjoyed having this on the shelf! I like to use this in breakfast casseroles, pasta dishes, and as topping on pizza. The convenience is absolutely amazing and has been worth every penny I paid for the machine! SHELF LIFE When stored properly, freeze-dried food can last about 25 years. I don’t necessarily need my food to last that long, but it's nice to know that when I'm ready to use it, it'll be good to go. I typically store mine in half-gallon mason jars if I plan to use it within a few weeks or so. If I have multiple jars, I'll use my vacuum sealer to seal the jars. I've only used the Mylar bags to store the freeze-dried eggs since I knew I wouldn’t need them right away. If you're currently purchasing #10 cans of freeze-dried goods, you know they can be pricy. At the time of writing this, a #10 can of freeze-dried eggs is about $65.00. That can add up really fast! LIGHTWEIGHT The girls and I go camping several times each year and having lightweight food is perfect for backpacks! My kids can be pretty picky sometimes so being able to freeze-dry one of their favorite meals to take camping is really nice. We're able to pack multiple meals for multiple days in a standard backpack with all of our gear. HANDS OFF Unlike home canning, there is no babysitting required when freeze-drying. Once you turn on the machine and close the valve, you wait the 15 minutes it tells you to, place your trays inside, secure the door, press continue, and walk away. It is so easy! I love that it allows me to move on to other things and not heat up my kitchen. The process time varies but typically you can expect 12-40 hours. The longest I've had something take was probably around 30 hours, but again, I wasn’t tied to the machine during that time, so it didn’t bother me to wait. CUSTOMER SERVICE AND HELP Let’s be clear, the cost of the Harvest Right Freeze Dryer is an expensive kitchen appliance. Thankfully, they offer a layaway option with zero interest! I opted to go this route during one of their sales and was able to lock in the sale price and make my payments over time. The customer service agents have been very nice and knowledgeable in answering any questions I had. When I made my final payment, the gentleman I spoke with was very encouraging and said, “You did it!” It made me feel good not only because he was encouraging and sweet but because of the fact that he recognized that this is a pricey item. It was never the pushy salesman pitch. I wasn’t nagged into purchasing any extras or making larger payments. I really appreciated that. The minimum downpayment is $250, but you are able to pay as much as you want, when you want, for as long as you want. Of course, they don't ship until the final payment is made. WHAT WE DON’T LOVE ABOUT THE HARVEST RIGHT FREEZE DRYER COST As I mentioned, this is quite an investment, and I wasn’t really sure if I wanted to take a chance on a specialty appliance. The more I thought about other appliances in my home it really made me look at the cost differently. For instance, I debated buying a name-brand stand mixer for YEARS and it was barely a quarter of the price. Now, I hate that I waited so long to purchase it and I use it almost daily! I wanted to purchase a second freezer because I wanted the ease a standing freezer offered over a chest freezer. When I really thought about what value the freeze dryer would bring to me and what I hoped to accomplish with it, I was able to justify the expense. Honestly, I don’t know that I would have purchased it as soon as I did if Harvest Right didn't have such an amazing layaway program and a three-year warranty. NOISE The Harvest Right Freeze Dryer is noisy. I currently have mine in the kitchen which is open to our living room. When we watch TV, we do need to increase the volume a bit, but the noise doesn’t completely interfere with our everyday life. We live in the south where temperatures could reach triple digits and extreme humidity levels, & storing it in the garage could damage the machine. It's recommended the machine be kept in a basement or other room in your home that stays consistently cool. SIZE This is not a small machine and for most, it will not fit on your kitchen countertop. I'd compare it to the size of a mini-fridge you would find in an RV or college dorm. It measures 19″ W x 25″ D x 29″ H, and weighs just over 100 pounds. It has a detachable vacuum pump that sits to the side of the machine and the pump weighs 32 pounds. A sturdy cart or table will be needed to hold the weight of the machine. You will also want a bucket to hold the water that exits during the defrost mode. WHAT WE HAVE FREEZE-DRIED SO FAR As I mentioned, I have loved having freeze-dried produce available and ready to go! I've freeze-dried apples, strawberries, mixed berries, pineapple, pears, corn, carrots, broccoli, asparagus, bell peppers, onions, celery, and summer squash. So far, everything has reconstituted beautifully, and the taste is actually stronger in flavor. I like to use homemade chicken stock and simmer on low-medium heat for a quick veggie side dish. The freeze-dried meat is a game-changer for me though! Having shelf-stable cooked meat available is so convenient and the fact that I know exactly what it is, where it came from, and what's in it, is the best I could ask for! I have also freeze-dried eggs and have really enjoyed the convenience of that as well. It only takes two tablespoons of water and two tablespoons of egg to equal one egg. Of course, my kids insisted we try the freeze-dried Skittles. We really enjoyed them, and it was a fun experiment for us to try. OVERALL We've really enjoyed having a freeze dryer at home and I am pleased with the purchase. Yes, there was a bit of sticker shock, but to me, the pros far outweigh the cons. Having worked with Harvest Right during my purchase and following their improvements to their previous machines, I believe they'll continue to take size and noise into consideration in their design of future models. If you have been thinking about purchasing a home freeze dryer, I hope you find this information helpful. There are many videos available on the Harvest Right website as well as on YouTube. You can learn more about Harvest Right and all of their products here . If you are new to home canning, you can check out some of my previous posts here . 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!

As I have mentioned before, I love my home freeze dryer ! It's saved me countless times from tossing out valuable leftovers. Ever the budget-conscience saver, I hate to waste food so being able to save a meal for another day without taking up precious freezer space is right up my alley. Home freeze-drying offers the perfect solution. We love having these meals on camping trips and they've saved the day a time or two, for quick and easy homemade dinners. Try out 5 of our favorite recipes! Comfy-Cozy Slow Cooker Chili This easy slow cooker chili uses simple pantry staples to create a rich and hearty comfy-cozy flavor that warms the soul. Dirty Jambalaya with Venison Sausage Spicy. Southern. Classic. Affordable. This one-pot meal is full of bold Cajun flavors! Five Cheese & Italian Sausage Baked Penne This mouthwatering recipe comes together quickly and is packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples. Homemade Vegetable Beef Soup This cozy homemade soup offers nutritious vegetables and delicious ground beef in a rich and savory broth. Loaded Hashbrown Casserole Savory, crispy bacon, ooey-gooey cheddar cheese, and freshly grated potatoes make this simple casserole sing! Freeze-Drying & Reconstitution Directions: For these recipes, you'll want to load each of your freezer dryer trays about ¼” from the top rim of the tray ensuring that food on each tray is evenly distributed and spread out. You don't want to overpack your trays or go over the rim of the tray. Following your manufacturer’s instructions, freeze dry until each tray is completely dried. Each recipe takes about 18-24 hours to completely dry in my medium-sized Harvest Right freeze dryer. Once the food is completely dried, carefully remove from the trays and add to mylar bags. We like to store our filled bags in a food-safe 5-gallon bucket in a temperature-controlled environment. When ready to eat, slowly add water until you have reached your desired consistency and heat 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!

Want to save this recipe for later? Pin it! Serves 6 My friends, this just may be my new favorite pasta dish! It’s creamy, without feeling heavy, and savory, with just the right amount of tang. The best part, with a little prep work beforehand, it can be on the table in about 30 minutes. I used to be horrible at remembering to thaw chicken in time for dinner AND allowing time for it to marinate. Oftentimes, it just didn’t have enough flavor and tasted pretty bland. Over the years, I have started marinating my chicken as soon as I bring it home from the store. I like to purchase the larger, family packs and break those into 2-3 chicken breasts per freezer bag. In each freezer bag, I add a simple marinade. Sometimes I just throw together a sauce with whatever I have on hand like lemon juice, black pepper, and basil. Other times, I use bottled salad dressing to make my life just a tad bit simpler. I like to have three or four bags with different marinades. Then I just toss the bags into the freezer. When the chicken thaws in the fridge, it is already in the marinade and is full of flavor. One of my favorite salad dressings to use is Sundried Tomato Vinaigrette. It is bold and tangy and adds just the flavor punch I am looking for. For this recipe, I used the Kraft brand, but the Organicville Sundried Tomato & Garlic dressing is delicious as well. I like to serve this with crusty bread and a mixed greens salad. Ingredients 2 large boneless, skinless chicken breasts 1 cup, plus 2 Tablespoons Sundried Tomato Vinaigrette dressing 2 cups elbow macaroni 1-2 Tablespoons oil (I used olive oil) ½ cup white cooking wine 1 ½ cup stock (I used homemade chicken stock) 2 ounces shredded Parmesan cheese Juice of 1 lemon ½ teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dried basil ½ teaspoon ground black pepper ½ teaspoon salt ½ cup reserved starchy pasta water Directions Marinate chicken breasts in 1 cup vinaigrette for at least 30 minutes. Remember, the longer you marinate, the more flavor your chicken will have. Cut chicken into bite-sized pieces of approximately 1 inch. Over medium-high heat, cook the chicken in oil, until cooked through and reaches an internal temperature of at least 165 degrees. Remove chicken from your skillet and set it aside. While your chicken is cooking, fill a large pot with 4 cups of water and salt, and bring to a boil. Add macaroni noodles and cook for approximately 8 minutes or until desired tenderness. Reserve ½ cup of the starchy pasta water and drain pasta. Add white cooking wine to your pan and deglaze for approximately 30 seconds. Add in chicken stock, 2 Tablespoons of vinaigrette, lemon juice, ½ cup of starchy pasta water, and spices. Simmer the sauce on low heat for approximately 10 minutes. Add chicken, pasta, and the majority of shredded Parmesan cheese. Gently stir to combine. Cover and simmer for approximately 5 minutes or until sauce has thickened and cheese is melted. Top with remaining Parmesan cheese. 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!

Baked chicken is a classic, easy-to-make dish. Like a little black dress, it's perfect for any occasion. The fragrant smells of rosemary and sage create a magical aroma in the kitchen that transforms a simple weeknight dinner and enhances the beauty in a holiday spread. Yields: 6 Servings Ingredients 6 chicken thighs, bone-in & skin on 1 medium onion, sliced 8 cloves garlic 2 tablespoons butter 2 teaspoons dried Rosemary 2 teaspoons dried ground Sage 1 teaspoon salt 1 teaspoon pepper ½ cup chicken stock Directions Preheat oven to 400 degrees. In a small bowl, mix seasonings together. Rinse chicken and pat dry. Lifting the skin, place a small pat of butter, onion slices, and 2 cloves of garlic under each. Add a pinch or two of seasoning under the skin of chicken. Evenly distribute the remaining seasoning to the tops of each chicken thigh. Add chicken stock to bottom of baking dish, then bake for approximately 40 minutes or until chicken reaches internal temperature of 165 degrees. 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!

There is nothing like the smell of soup simmering on the stove on a cold, rainy day. Recently we've had a few cold and rainy days making soup my go-to for quick weeknight dinners. This cozy soup utilizes leftover chicken and can be on the table in about 30 minutes. It tastes even better for lunch the next day! Ingredients: 2 ½ cups egg noodles 2 ½ cups cooked chicken, chopped 1 teaspoon oil 1 medium onion, chopped 3 stalks of celery, chopped 2 large carrots, peeled & chopped 1 cup frozen sweet peas 1 cup frozen green beans 3 cloves garlic, minced 32 ounces of chicken stock 10 ounces cream of chicken soup 10 ounces cream of mushroom soup ½ teaspoon salt 1 teaspoon ground black pepper 1 teaspoon Italian seasoning ½ teaspoon ground sage ¼ teaspoon chili powder Directions: In a large stockpot, saute onion, celery, and carrots in oil until the onions become translucent. Add in garlic and saute for an additional 1-2 minutes. Mix in sweet peas and green beans and heat through. Add in cream soups and stir to combine with vegetables. Gently pour in chicken stock. Add in seasonings and stir, then bring to a boil over high heat for approximately 12 minutes. Reduce heat and simmer on low-medium heat for an additional 10 minutes or until soup is creamy and has slightly thickened. 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!

In my kitchen, the slow cooker is used year-round. It makes dinner so easy on those busy fall weeknights, and helps keep the heat down during the summer. It is my absolute favorite kitchen appliance! This dish was inspired by one of our favorite dishes: the famous Chicken Taco Chili by Skinny Taste . Serves 6 Ingredients Chicken 4 boneless, skinless chicken breast or thighs 2 cups chicken stock 1 15-ounce can pinto beans 1 15-ounce can corn, drained 2 jalapenos, finely minced 1 yellow onion, chopped 4 cloves garlic, minced 1 lime, zest and juice 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ½ teaspoon ground cumin ½ teaspoon ground smoked paprika 4 Roma tomatoes, chopped ¼ cup fresh cilantro (or 2 Tablespoons dried) Shredded Cheddar cheese, optional Rice 2 cups white rice, cooked 1 cup chicken stock 2 limes, juiced 2 large cloves garlic, finely minced ¼ cup fresh cilantro (or 2 Tablespoons dried) Directions Add all chicken ingredients except tomatoes and cheese to a 6-quart slow cooker. Cook on LOW for 8 hours or on HIGH for 6 hours. Using two forks, carefully shred chicken breasts into smaller pieces, and add the diced Roma tomatoes. Replace lid to slow cooker and turn setting to WARM. In a medium saucepan over medium-high heat, bring 1 cup of chicken stock to boil. Add in rice and garlic, then reduce heat to low and simmer for approximately 15 minutes or until liquid is absorbed and rice is tender. Add lime juice and cilantro. Mix gently to combine with rice. Serve chicken mixture over rice. Top with sharp cheddar cheese, avocado or other favorite toppings. 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!

Sometimes I need a meal that I can just throw everything together, bake it, and be done. That doesn’t mean I don’t want it to be absolutely delicious! But, as the weather gets warmer, I enjoy being out in the garden more in the evenings. The prep for this meal takes about 10 minutes which allows me plenty of time in the garden while it bakes. The sauce is rich and creamy and is fantastic! Pair this with my Simple Skillet Green Beans and my Honey Butter Yeast Rolls and you'll have an impressive dinner that will look and taste like you spent the whole day in the kitchen. Serves: 6-8 Ingredients 3 chicken breasts, ¼” thickness, cut into 1” pieces 2 cups seasoned long grain and wild rice blend ( like this ) 1 quart homemade chicken stock 10 ounces cream of chicken soup 10 ounces cream of mushroom soup 1 cup sour cream 1 stick butter, melted and cooled 6 cloves garlic, finely minced 6 ounces French fried onions 8 ounces Swiss Cheese, freshly grated 2 teaspoon ground black pepper 1 teaspoon dried thyme Directions Preheat oven to 375 degrees. In a large bowl, combine cream soups, sour cream, melted butter, and seasonings. Carefully fold in half of the Swiss cheese and half of the French-fried onions. Lightly spray a 9x13 baking dish with non-stick spray. Add rice blend then place chicken on top. Spoon cream soup mixture over chicken and rice. Add chicken stock allowing about ½’ heading to allow room for the rice to expand and avoid spillage. Bake for 1 hour. Remove from oven. Add remaining cheese and French-fried onions. Bake for an additional 15-20 minutes or until chicken is completely cooked through and reaches an internal temperature of at least 165 degrees. Wait at least 10 minutes before serving. 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!