Recipes

Two Ingredient Slow Cooker Meatball Subs

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If you are tired of making dinner each night, I have an easy and budget-friendly recipe idea for you that takes little effort. Two Ingredient Slow Cooker Meatball Subs are so yummy and your entire family is going to think that you spent hours preparing them!

Ingredients:

1 bag frozen meatballs

1 jar of your favorite pasta sauce

Instructions: 

Place the frozen meatballs and pasta sauce in slow cooker.

Cook on low for 4-5 hours or until the meatballs are cooked through.

Serve on your favorite sub roll and sprinkle with grated parmesan cheese.

Enjoy!

Easy Antipasto Salad

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Do you need a new salad idea for grilling season? This Easy Anitpasto Salad is so delicious and packed full of flavor in every bite! It couldn’t be easier to prepare. You just chop, drop and coat with dressing! Yum! 

Easy Antipasto Salad

Ingredients:

  • 1 large head or 2 hearts romaine chopped
  • 4 ounces mozzarella cheese cubed 
  • 4 ounces shredded Parmesan cheese
  • 1/2 cup artichoke hearts chopped 
  • 4 ounces salami sliced in halves 
  • 4 ounces  pepperoni lived in halves 
  • 1/2 cup black olives
  • 1/2 cup pepperoncini
  • Italian dressing to taste

Instructions:

  1. Combine all ingredients in a large salad bowl. 
  2. Serve & drizzle with Italian dressing. 
  3. Enjoy!

Gluten Free Chicken Alfredo Rollups

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Are you looking for a new dish to spice up your weeknight dinner routine? These Gluten Free Chicken Alfredo Rollups are sure to be a new family fave! My family thoroughly enjoyed them and told me that they could not wait until I make them again. Even though this particular dish is Gluten Free, you can sub out the gluten free lasagna noodles for regular if you prefer. Serve with your favorite salad and bread and you have one delicious dinner!

Gluten Free Chicken Rollups

Ingredients:

10 Gluten Free lasagna noodles (I prefer this brand)

3 cups of cooked, shredded chicken. A rotisserie chicken works great for this!

15 oz. tub of Ricotta cheese

1 jar of your favorite Alfredo Sauce

Salt/pepper to taste

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Italian Seasoning or Oregano

2 cups shredded Mozarella Cheese

1 cup fresh, shaved parmesan cheese

Instructions:

Preheat oven to 350 degrees.

Cook the Gluten Free pasta in boiling water just until al dente. Do not overcook. You want the noodles to be cooked firm enough to handle. They will finish the cooking process in the oven.

When the noodles have finished cooking, lay them on a flat surface such as a large baking sheet.

In a large bowl, combine the shredded chicken, ricotta cheese and spices.

In the bottom of a 9×13 baking dish, pour some of the alfredo sauce for the noodles to sit on top of. This will help to keep the bottom of the noodles moist.

Begin the rollup process by adding several tablespoons of the chicken mixture onto the lasagna noodle. Make sure to leave enough room so that you can roll up the noodle.

Continue this process until all 10 noodles are filled with the chicken ricotta mixture and rolled up in the baking dish.

Add the remaining alfredo sauce on the top of the noodles.

Top with the mozzarella and parmesan cheese.

I like to sprinkle extra Italian Seasoning on top of the dish.

Cove the dish with aluminum foil and bake for 2o minutes. Then, remove the foil and bake for another 10 minutes until everything is bubbly.

Serve and enjoy!

Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders

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I don’t know about you, but the name of the game for dinner lately is definitely Easy. I had some chicken tenders in the freezer and thought to myself how it would be good to mix honey mustard and pretzels as a topping for the chicken. Boy, was I on to something. My boys could not stop talking about these Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders! Give it a try. I think that you will love this delicious and super easy dish as much as we did. How can you go wrong with a three ingredient dish?

Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders

Ingredients: 

2 lb. Chicken Tenders

1 bag of your favorite pretzels crushed (I used GF pretzels to make this a GF dish) I would suggest that you keep some of the pieces larger for a crunchy texture on the chicken

1 bottle of Sweet Baby Ray’s Honey Mustard Dipping Sauce

Instructions: 

Preheat oven to 350 degrees.

Place the crushed pretzels onto a plate.

Squeeze about 3/4 of the bottle of Honey Mustard Dipping Sauce onto a plate. You can save the rest of the sauce in the bottle to dunk your tenders in when you serve them.

Dip each tender in the Honey Mustard then into the crushed pretzels to coat.

Place on a baking pan that has been covered with aluminum foil. This just allows for no sticking and easy cleanup.

Bake at 350 degrees for around 20 minutes or until the chicken is cooked through and the pretzel topping is golden brown.

Serve with your favorite veggie and enjoy!

Gluten Free Cinnamon Rolls

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Gluten Free Cinnamon Rolls

Since Brady was diagnosed with Celiac Disease last year, I have been making an effort to find ways to revamp his favorite dishes so that he can enjoy them. One of the things that you cannot find in the store (I have yet to find them) is Gluten Free Cinnamon Rolls. I decided to give them a whirl here are home, and they turned out delicious! I hope that you will enjoy them as much as we did!

Gluten Free Cinnamon Rolls (recipe adapted from Momables)

Dough: 

  • 1 1/4 cups plain Greek yogurt
  • 2 1/2 cups all-purpose gluten-free flour (this is my favorite brand)
  • 6 tablespoons melted butter (the original recipe calls for 4, but I needed 6 to get the dough to where it needed to be. Just keep adding melted butter if the dough is not sticking together)
  • 1/2 teaspoon xanthan gum (if your gluten-free flour already has this you can omit)
  • 1 1/4 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda

Filling: 

  • 3/4 cup packed brown sugar
  • 1 tablespoon melted butter
  • 1/4 cup granulated sugar
  • 3 teaspoons ground cinnamon

Icing: 

2 cups confectioner’s powdered sugar

1 stick softened butter

1 8oz. package of softened cream cheese

1 tsp. vanilla

Delicious Cinnamon Rolls in a Muffin Tray

Instructions: 

Preheat oven to 425 degrees.

Coat a 12-count muffin tin or a 9-inch-round baking dish with cooking spray.

In a large bowl, begin making your dough by adding the greek yogurt and 4 tablespoons of melted butter.

Add in the gluten free flour, xantham gum (if needed), sugar, baking powder and baking soda.

Mix together until soft dough forms. The mixture will be crumbly.

Take your dough and place on a floured surface. Knead with your hands until smooth. If you need more melted butter so your dough is not crumbly, add it now.

Form the dough into about a 12×9-inch rectangle, then brush it with the remaining 2 tablespoons of the melted butter. 

In a separate bowl, make filling mixture by combining brown sugar, granulated sugar, cinnamon, and melted butter. Spread mixture evenly onto the dough leaving a 1/2-inch border. Push the filling firmly into the dough.

Cinnamon Roll Dough

Starting with the long side, begin to slowly roll the dough into a tight log. If you feel it is too sticky, you may need to flour your fingers lightly. 

Pinch seams to seal the log, then cut into 12 rolls.

Place into a greased 12-count muffin tin or baking dish.

Bake for 15-17 minutes or until rolls are golden brown. Do not overbake as they will be hard. I suggest checking on them around the 15 minute mark.

While the rolls are baking, mix together the confectioner’s powdered sugar, cream cheese, butter and vanilla. Mix until you have a frosting consistency. You may need to add a splash of half and half or milk if mixture seems to thick.

After rolls have cooled, frost them with the icing, serve and enjoy!

These are SO delicious! My entire family love them!

Finished Cinnamon Rolls

 

Easy Shepherd’s Pie

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For many of us, cooking from what we have in our pantries right now is essential! One of my boys’ favorite things that I make very often on rotation is this Easy Shepherd’s Pie. This recipe couldn’t be easier to prepare and you can use whatever veggies that you have on hand. It really is such a versatile recipe. You can even use a Onion Soup packet to give it more flavor and change up the cheeses for a different taste!

We even make a BBQ Chicken version of this that you can find HERE.

Easy Shepherd’s Pie

Ingredients

1 1/2 lbs. ground beef or ground turkey

1/4 onion

2 Tbsp. minced garlic

1 can of corn, drained (you can use whatever veggies your family prefers)

1 can of green beans, drained

1/4 cup shredded mozarella cheese

1 container of Refrigerated Mashed Potatoes (you can also use instant if that is what you have on hand, but these are BOGO this week at Publix) I suggest that you cook these in the microwave for around 3 minutes.

Seasoned Salt/Pepper for Taste

Several pats of butter

Instructions:

Preheat oven to 350 degrees.

In a skillet sautee the onion and garlic together just until soft.

Add in the ground beef and cook through.

Toss in the drained canned vegetables and toss together with the hamburger mixture.

Add seasoned salt and pepper to taste.

In a square baking/casserole dish add the hamburger/veggie mixture.

Top with 1/4 cup shredded mozarella cheese.

Place the microwaved mashed potatoes on top.

I like to take a fork to “rake” out the potatoes on top of the dish.

Add 5-6 pats of butter on top of the dish. I also like to sprinkle on some seasoned salt and pepper on the top.

Cook in a preheated 350 degree oven for around 20-25 minutes.

For the last 5 minutes of baking, I like to turn the broiler on in the oven and let it brown the potatoes slightly.

Serve and Enjoy! Be sure to let me know if you make this!

Sheet Pan Italian Chicken, Potatoes & Green Beans

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I think many of us are searching right now for easy dinner ideas. After teaching the kids all day long the last thing that you want to think about is what to make for dinner. One of my favorite ways to cook these days is Sheet Pan Dinners. You just throw everything onto the pan, bake it and voila dinner is served!

This recipe for Sheet Pan Italian Chicken, Potatoes and Green Beans is not only easy to prepare, but so delicious! My boys devoured every bite on their plates!

Sheet Pan Italian Chicken, Potatoes and Green Beans

Ingredients:

1 1/2- 2 lbs. cubed chicken thighs (you could also use breasts, but this is what I had on-hand)

1 packet of Italian Seasoning dressing mix

5-6 small red potatoes cubed (any smaller potato would work)

1 pack of fresh green beans (you can also buy the fresh ones in the produce section. I like these because the stems are already cut off)

2 tablespoons minced garlic

Olive Oil

Salt/pepper to taste

Everything But the Bagel Seasoning

 

Instructions:

Preheat oven to 375 degrees.

Place chicken, potatoes, green beans and garlic on a large sheet pan sprayed with cooking spray.

Coat the chicken mixture with olive oil (just enough to coat the items) and the packet of Italian Dressing mix.

Sprinkle with salt, pepper and EBTB seasoning.

Bake in the oven for 20-30 minutes tossing halfway through. Return and bake until veggies are tender and chicken is cooke through.

Serve and enjoy!

Air Fryer BBQ Drumsticks

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I am sure that one thing many of you may have in your freezers right now is chicken. I am always on the hunt for new chicken recipes, and this one for Air Fryer BBQ Drumsticks is so easy and delicious! If you are looking for an air fryer this one is a great option! 

Air Fryer BBQ Drumsticks 

Ingredients 

  • 6 Drumsticks 
  • BBQ Sauce 
  • 1 Stick Butter (Melted)
  • Salt
  • Pepper 

Instructions

  1. Make sure drumsticks are as dry as can be by patting them down with a towel. 
  2. Coat each drumstick in butter. 
  3. Sprinkle with salt & pepper.
  4. Place drumsticks on air fryer basket without overcrowding. 
  5. Cook at 375 degrees for 30 minutes.
  6. Remove from air fryer and coat drumsticks in bbq sauce.
  7. Place back in air fryer for another 10 minutes.
  8. Sprinkle parsley for a garnish and enjoy with your favorite side dish and vegetable. 

Chocolate Peanut Butter Bread

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Many of us are being forced to cook and bake with items that we have right in our own pantry. Times are tough for many people so we are having to become creative with the items that we have on hand. This recipe for Chocolate Peanut Butter Bread is sure to cure any sweet tooth that you have and combines chocolate and peanut butter all in one delicious bite!

Chocolate Peanut Butter Bread

Ingredients:
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp of baking powder
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 1 cup milk
  • 1 egg
  • 1/2 cup peanut butter, plus 1 tbsp for drizzle
  • 1/4 cup vegetable oil

 

Directions:
  1. In a medium bowl combine flour, sugar, baking powder, salt, and cocoa powder and mix well.
  2. In a separate bowl whisk together milk, egg, peanut butter, and vegetable oil until smooth.
  3. Slowly combine wet ingredients to dry ingredients and combine until batter forms.
  4. Pour into a greased loaf pan.
  5. Bake at 350 for about 28-30 minutes until center is cooked and toothpick comes out clean.
  6. Let cool for at least 10 minutes before taking out of pan.
  7. Optional microwave 1 tbsp peanut butter until melted and drizzle over loaf.
  8. Let cool completely before serving.
  9. Enjoy!

Slow Cooker Zuppa Toscana Soup

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I don’t know about you, but one of my favorite comfort foods when I am stressed or tired is a big bowl of soup. One of my favorite soups is from Olive Garden. Have you tried their Zuppa Toscana Soup? It is so creamy, rich and delicious! Zuppa Toscana Soup can easily be made right in your own home using your slow cooker! There are many varieties of this soup, but I have found that making it in the slow cooker is not only the easiest, but most flavorful.

Slow Cooker Zuppa Toscana Soup

Ingredients: 

4-5 slices pre-cooked bacon (you can also use bacon and cook it on your own, but I love the quickness that the pre-cooked variety offers.

1 48-oz. carton chicken broth

1 cup water

1/2 cup diced yellow onion (this will be around 1/2 an onion)

1 lb. cooked pork sausage (I used Jimmy Dean, but any brand will work-you can also use Italian if you prefer)

1 pint heavy whipping cream

4 russet potatoes sliced into rounds

3 cups chopped kale (remove the stems)

1 tbsp. diced garlic

freshly grated parmesan

salt/pepper for taste

Directions:

Fry sausage in a non stick skillet. Halfway through the cooking process add the onion and garlic. Drain off any excess fat that you may have.

Add in the pre-cooked bacon to sausage mixture. (If you are cooking your bacon do it separately from this step then add in)

Transfer sausage mixture into the slow cooker.

Add in the chicken broth, potatoes, salt/pepper.

Cook on low for 5-6 hours.

Add in the chopped kale and heavy cream and stir until combined.

Cook an additional 45 minutes on low or until kale is tender.

Serve with grated parmesan and enjoy! We love to have this with crusty bread to dip into the soup! Yum!