I would eat at Olive Garden pretty much every day if I could… from the super soft, delicious warm breadsticks to the salad, to the pasta e Fagioli soup, I just want it non-stop. Downside? My budget kiiiind of laughs at me anytime I say I want to eat at a restaurant every day. The bright side is, pasta e Fagioli soup is so easy to make, and it’s affordable enough that you can feed your whole family for what it would cost to feed, well, pretty much just you at a restaurant.
Personally, I think it would be worth it to not cook and just feed me at a restaurant every day… but my hungry family disagrees, which is where this pasta e Fagioli copycat soup comes in. Luckily, it’s easy and delicious, so everyone’s happy!
In the winter, I’m usually craving a great, super warm, hearty comfort food, and I can’t seem to get warmed up unless I get it. For me, one of the best choices, when I’m a little chilly, is to make some soup, but I’m rarely in the mood to have to fuss with it if I don’t have to. I love this super simple (souper simple? Ha!) Crock Pot Potato Soup because it tastes amazing, but it also makes life so much easier because you just put it in the slow cooker and go!
Cold weather calls for comfort food, and this beefy macaroni soup fits the bill! For my family, cold weather is always soup weather, and I love a good soup recipe that basically contains the things I already keep in my pantry or freezer– who wants to get out if they don’t have to? Next weekend, we’re staring down a mini ice storm, and we’re prepared for soup weather. Beef, hearty macaroni noodles, and cheese make this a delightful soup the whole family will love, and it’s SO simple to make– you just need one pot!
Thanksgiving this year is going to be a little bit weird for us. Usually, we go out of town to visit my grandmother, and it’s always an amazing time. But to be honest, things with Ketchup have been a little iffy around here– with new therapies starting and old ones ending, he’s in such a great period of transition that we don’t really want to rock the boat. It’s going to be our first Thanksgiving in years being home for the holiday instead of visiting family, and honestly? We’re going out to eat. But that doesn’t mean we didn’t buy one of those delicious turkeys on sale… a good Thanksgiving-in-January preparation, if you will. But one thing I really love about Thanksgiving, regardless of where I spend it, is the leftovers. Then again, after a day or two, you really get tired of Turkey Sandwiches… that’s where this yummy soup comes in. It’s easy to make, it’s delicious, and it uses stuff you probably have on hand after Thanksgiving dinner– you can swap out any vegetables or meat you’d like, meaning this turkey vegetable soup could just as easily become a ham and potato soup, or a vegetarian hearty vegetable soup… the possibilities are endless, so let’s get cooking.
Growing up, fall trips to Silver Dollar City were kind of a big deal. I mean, the Ozarks are just stunning in the autumn as it is– beautiful orange and red leaves, rolling hills, and just the smells of fall. One of those scents that I’ve tucked away in my memory is the wafting fragrance of the giant cast iron skillets of succotash… delicious squash, corn, chicken, and okra, all sauteed in the skillet with plenty of butter and served in bowls. It’s just one of those fall must-haves, and I was dying to replicate it at home when this year didn’t have a trip to Silver Dollar City in the cards.
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I don’t know who started the whole swap-zucchini-for-pasta trend, but I kind of want to hug them. See, in the fall, I love to add squash to my favorite recipes, and making this yummy zucchini roll up is a perfect way to swap out lasagna noodles for squash in one of my favorite family recipes. There’s just something about a hearty meal that the whole family will love (probably because it tastes just like pizza) that’s still a little bit friendlier at working in fresh produce. Making the most of seasonal produce is a pretty important thing– why not use produce that’s at its peak? That’s why when I saw Prego Farmers’ Market® on the shelves at my local Walmart store, I knew exactly what recipe I wanted to make using the fresh produce and that sauce.
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Tailgating season is now in full swing, and I have to admit, I’m really excited. You see, here in Kansas City tailgating generally means barbecue, and y’all know how much I love barbecue. But one recipe that’s been a recent favorite when I tailgate is this: sausage and beef, blended together and stuffed with cheese, coated in barbecue sauce, and cooked in the slow cooker until they’re ready to enjoy. I can’t imagine a tailgate without them. Made with spicy sausage, they’re even worth the heartburn (which, luckily, I have a solution for).
Growing up, there was only one option when you wanted Chinese food… the menu may have had a ton of great choices, but if it wasn’t Springfield Cashew Chicken, was it even really worth ordering Chinese food? You see, traditional Cashew Chicken is a Chinese-American dish that’s stir fried in a wok, but Springfield-style Cashew Chicken combined classic American food– fried chicken– with this popular dish, and allowed a totally new recipe to take shape… and trust me, you must try it.
Hello, week… if you’re like me, you’re already looking for the perfect recipe for Taco Tuesday tomorrow and every week… and this one is SO simple that you won’t even have to worry about it. During the summer, I hate using my stove top to boil a chicken but I love chicken tacos year round… boiling a chicken just feels like it makes the whole house a little hot and sticky, which adds a nice warmth in the house in the winter, but is just WAY too hot in summer.
This recipe is SUPER simple… start by layering half of a small jar of your favorite picante sauce– any kind and any level of spice your family likes will work just fine!
Next, layer on 2 pounds of chicken breasts (or use your favorite chicken meat– thighs, legs, even a whole chicken will work since you will be removing it to shred later).
Top with a packet of chicken taco seasoning (or your favorite taco seasoning blend), and pour the remaining picante sauce on top.
The picante sauce will help keep the chicken from getting dry, while also enhancing the seasoning for extra flavor.
Cook on low for 6-8 hours, until chicken is cooked thoroughly. Remove from the slow cooker and shred the meat. Return the meat to the slow cooker and give it a good stir, then leave it on warm until you’re ready to serve, or serve it right away.
Load up your tacos with all of your favorite fixin’s– I love a little bit of lettuce, tomato, and cheese on mine– and serve!
Crock Pot Chicken Street Tacos
- 1 small jar picante sauce
- 2 lbs chicken
- 1 packet chicken taco seasoning
- In a crock pot, pour half of the jar of picante sauce.
- Place chicken on top of picante sauce.
- Sprinkle chicken with taco seasoning.
- Pour the remaining picante sauce on top of the chicken.
- Cover and cook on low for 6-8 hours.
- Shred chicken and serve on tortillas with your favorite taco toppings.
Mama Plus One http://www.mamaplusone.com/
What’s your favorite Taco Tuesday recipe? If you’re looking for Tacos, definitely check out this recipe for Fajita-style beef tacos in the crock pot
I love tacos. Tacos are pretty much amazing every day of the week, not just Taco Tuesdays. I haven’t met a taco that I don’t like– beef tacos, chicken tacos, Asian fusion tacos, soft shelled or hard shelled tacos, any kinds of tacos… they’re all delicious. But I’ve discovered a super easy way to make tacos that are ready when you get home. Crock Pot Street Tacos! These are super easy and so delicious that the whole family will love them!