• Easy Sloppy Joes

    Recipe adapted from Amber’s Kitchen.


    • 1 lb. ground chicken, turkey, or beef
    • 1/2 of a white/yellow onion
    • 2/3 of a 10 3/4 oz. can of tomato soup (or the whole can if you like it saucier)
    • 1 jar of “Homade Chili Sauce


    1. In a large skillet, cook the ground meat and the onion until each is cooked through and onion is translucent. 
    2. Add the tomato soup and the chili sauce. Stir to combine. 
    3. Turn heat to low and allow the sauce to simmer for 2-3 minutes.
    4. Fill some hamburger buns with meat mixture, and enjoy!

    Easy Sloppy Joes:

  • Egg Roll in a Bowl

    Recipe adapted from Recipe Runner.


    • 1/4 c. soy sauce
    • 2 tsp. honey
    • 1 TBSP rice vinegar
    • 1 1/2 tsp. sriracha or to taste
    • 1 TBSP grated fresh ginger
    • 2 tsp. grated or minced garlic
    • 1 TBSP toasted sesame oil
    • 1 lb. ground chicken or turkey
    • Salt and freshly ground black pepper to taste
    • 12-16 oz. bag of broccoli slaw
    • 1/2 c. grated carrots
    • 1 bunch green onions, thinly sliced
    • Serve over rice or noodles
    • Top with Yum Yum sauce

    Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.


    1. In a bowl whisk the soy sauce through garlic.
    2. Heat the sesame oil in a large skillet over medium-high heat. Add in the ground chicken and crumble with a wooden spoon. Season with salt and pepper and sauté until mostly cooked through.
    3. Add the broccoli slaw, carrots, and green onions to the ground chicken. Stir everything together and continue to cook until the broccoli slaw is tender and softened, about 4-5 minutes.
    4. Pour in the soy sauce mixture and stir everything together. Cook for several more minutes until the sauce has thickened and absorbed into the chicken and broccoli slaw. Taste for seasoning.
    5. Serve over rice or noodles and top with Yum Yum sauce.

    Egg Roll in a Bowl:

  • Taco Skillet or Burrito Filling

    Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.


    • Olive oil
    • 1 lb. ground chicken, turkey, or beef
    • 1 tsp. cumin
    • 1 tsp. chili powder
    • 16 oz. jar of favorite salsa
    • 1 15 oz. can pinto or black beans, drained and rinsed
    • 1 15 oz. can of corn, drained and rinsed
    • Shredded cheese to your liking
    • Serve over rice with taco toppings (lettuce, tomato, cheese, guacamole, sour cream, etc.) or use as burrito filling


    1. Heat olive oil in a skillet over medium heat; then add the ground meat and crumble. When meat is no longer pink, add cumin and chili powder and stir to combine; then add the salsa, beans, and corn and cook through. Toss in some shredded cheese and stir until cheese is melted.
    2. Serve with chips and taco toppings, serve over rice, or use as a burrito filling.

    Taco Skillet or Burrito Filling:

  • Pasta Puttanesca

    Recipe adapted from Simply Recipes.


    • 2 TBSP olive oil
    • 1/2 c. onion, finely chopped 
    • 3 garlic cloves, finely chopped
    • 3 to 4 canned anchovies, chopped
    • 2 TBSP tomato paste
    • 1/2 tsp. red pepper flakes
    • 1 (28 oz.) can crushed tomatoes
    • 2 tsp. dried oregano
    • 1 14 oz. can artichoke hearts, quartered, optional
    • 2 TBSP capers
    • 3/4 c. Kalamata olives, roughly chopped
    • 1 lb. angel hair pasta
    • Salt and sugar, to taste
    • 1/4 c. fresh parsley, chopped


    1. Cook pasta al dente according to package.
    2. Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can; then add the finely chopped garlic and cook another minute.
    3. Add the tomato paste to the pan and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, artichoke hearts, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. Taste and adjust seasoning with salt and sugar, if desired.
    4. Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.

    Pasta Puttanesca:

  • Chicken Pot Pie

    Recipe adapted from Love Welcome Serve.


    • 1 Rotisserie chicken, shredded or chunked
    • 1 1/2 c. warm chicken stock
    • 1 c. heavy cream, plus more for brushing crust
    • Olive oil
    • 1 1/2 c. carrots, chopped
    • 1 medium onion, chopped
    • 3 garlic cloves, chopped
    • 10-12 oz. frozen green beans
    • 10-12 oz. frozen peas
    • 1/4 c. flour, heaping
    • 1 14.5 oz. can of whole new potatoes, drained and quartered
    • 2 tsp. fresh thyme, minced
    • Black pepper, to taste
    • Salt, to taste
    • 2 TBSP butter, cut into little bits
    • 1/3 c. freshly grated Parmesan cheese
    • 1 pie dough, homemade or store bought


    1. Preheat oven to 400F.
    2. Combine stock and heavy cream.
    3. In an oven ready skillet, heat olive oil over medium heat; then add the carrots and onion and saute until just starting to soften; then add the garlic and stir until fragrant.
    4. Stir in the frozen green beans and peas and then shake the flour over all the vegetable and stir to coat.
    5. Slowly stir in the stock/cream mixture and reduce the heat to low. Allow the mixture to simmer a little to thicken.
    6. Add the potatoes, thyme, and chicken. Taste and season with salt and pepper. The sauce should be well salted.
    7. Add the little bits of butter to top of the mixture; then add the Parmesan cheese and top with the pie crust. Crimp crust if desired, and then add several slits on top to allow the steam to vent. Then brush the crust with some cream.
    8. Bake for 20-25 minutes, or until the crust is golden brown and the mixture is thick and bubbling.

    Chicken Pot Pie:

  • Croutons

    Recipe from Platings and Parings.


    • 4 c. bread, cut into 3/4 inch cubes
    • 1/3 c. olive oil
    • 2 tsp. Italian seasoning
    • 1 tsp. salt
    • 1 tsp. garlic powder
    • Black pepper, to taste


    1. Preheat oven to 375.
    2. In a bowl mix add the ingredients and toss to coat.
    3. Line a baking sheet with parchment paper and then spread the bread mixture in a single layer on the baking sheet.
    4. Bake until golden, about 15-20 minutes, tossing halfway through. Keep an eye on them so they don’t burn.
    5. Remove from oven and let cool. Once cool store in airtight container.


  • Pasta Vodka

    This pasta sauce comes together very quickly, so prep all sauce ingredients before starting.

    Recipe from Brian Lagerstrom.


    • 1 lb. penne, fusilli, or your favorite pasta (save 1 1/2 c. pasta water + a little extra)
    • 1/3 c. olive oil
    • 1/4 red onion, diced
    • 1 tsp. crushed red pepper flakes
    • 4 garlic cloves, sliced thinly
    • 1-2 TBSP Calabrian chiles, optional
    • 1/2 c. (small can) tomato paste
    • 1 c. of vodka
    • 1/2 c. parmesan cheese, freshly grated
    • 1 c. heavy cream
    • 1-2 TBSP butter
    • Salt to taste
    • Sugar to taste
    • Basil, chiffonade


    1. Cook pasta in salted water until al dente.
    2. Heat olive oil in a large saucepan or Dutch oven over medium high heat; then add red onion and saute for 30 seconds.
    3. Then add the garlic and red pepper chili flakes and toast the chili flakes for a minute or so until the oil starts to take on a reddish hue.
    4. Then add the Calabrian chilles, if using.
    5. Then add the tomato paste and fry for a few minutes to “bloom” it out.
    6. Then deglaze with the vodka for 15 seconds.
    7. Then add the heavy cream and bring to simmer for 4-5 minutes.
    8. Then add 1 c. of pasta water and stir to combine.
    9. Then taste and adjust seasoning with salt and/or sugar.
    10. Then add the pasta and cut in the butter and then add an additional 1/2 c. pasta water and toss to combine.
    11. Then add about 1/3 of the parmesan cheese and toss to combine and taste and adjust seasoning.
    12. Serve topped with parmesan cheese and basil

    Pasta Vodka:

  • Apple Crumb Muffins

    Recipe from the Food Nanny.



    • 1 egg
    • 1/2 c. milk
    • 1/4 c. vegetable oil or melted butter
    • 1/2 c. sugar
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 1/2 c. flour
    • 1 c. apple, peeled and grated (about 1 1/2 apples)
    • 1 tsp. cinnamon
    • 1/2 c. sourdough discard, optional


    • 1/4 c. butter, softened
    • 1/4 c. sugar
    • 1/4 c. brown sugar
    • 1/2 flour
    • 1 1/2 tsp. cinnamon


    1. Muffins: In a bowl, mix all of the the muffin ingredients until moist. Batter will be lumpy. Spoon mixture into greased muffin tins.
    2. Streusel: In a small bowl, mix all streusel ingredients with your hands or pastry cutter.
    3. Add Streusel to Muffins: Sprinkle the top of each muffin with the streusel.
    4. Bake: Bake at 375 for 20 minutes, or until done.

    Apple Crumb Muffins:

  • Chicken Lo Mein

    Recipe adapted from Dinner then Dessert.


    • 10 oz. Chinese egg noodles, chow mein noodles, or lo mein noodles
    • 1 tsp. sesame oil
    • 2 TBSP vegetable oil
    • 2 chicken breasts, thinly sliced
    • 1 red bell pepper, sliced
    • 1 tsp. minced ginger
    • 2 garlic cloves, minced
    • 3/4 c. water
    • 1/4 c. soy sauce
    • 2 TBSP cornstarch
    • 1 TBSP oyster sauce
    • 1 TBSP vegetable oil
    • 1 carrot, thinly sliced or julienned
    • 1/2 onion, sliced
    • 1/2 bag cole slaw mix
    • 1 bunch green onions, thickly sliced


    1. In a bowl, combine the water, soy sauce, cornstarch, oyster sauce, and vegetable oil and mix.
    2. Cook the egg noodles one minute shy of the directions.
    3. Drain and toss with sesame oil in a bowl to coat.
    4. Heat 2 TBSP vegetable oil in a large skillet over medium-high heat.
    5. Cook the chicken 3-4 minutes on each side until cooked through.
    6. Remove chicken from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
    7. Add the sauce, carrot, onion, and cabbage and cook for 1-2 minutes before adding back in the chicken, egg noodles, and green onions.
    8. Toss all the ingredients together well and serve.

    Chicken Lo Mein:

  • Slow Cooker Salsa Verde Honey Lime Chicken Tacos

    This chicken is delicious in tacos, and then I used the leftovers for taco salad the next day. Chicken would also work great for burritos.

    Recipe adapted from Carlsbad Cravings.


    • 2 lbs. boneless skinless chicken breasts
    • 1 TBSP olive oil
    • 1 c. Herdez mild or medium salsa verde 
    • 1/3-1/2 c. honey
    • 1/2 c. lime juice
    • 1 1/2 tsp. chili powder
    • 1 1/2 tsp. salt
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. cumin
    • 1/4 tsp. pepper


    1. Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining ingredients . Cook on HIGH for 2-4 hours or on LOW for 6-7 hours or until chicken is tender enough to shred.
    2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining).
    3. Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang.

    Slow Cooker Salsa Verde Honey Lime Chicken: