I’m working on cleaning out my garage freezer and had a turkey breast that I needed to use. My family is not a big fan of turkey since they all prefer dark meat and there is never enough. I also had some frozen tortellini and chicken stock and figured soup would be the perfect way to use it all up.
This soup is delicious! I loved the rich broth, fresh veggies, chunks of roasted turkey and the touch of fresh Parmesan to finish it off. I ended up roasting the turkey breast and using half of it for this soup. The other half I chopped to add to salads for lunch.
We’re in a bit of a dinner rut again and I’m on the hunt for some new recipes. I feel like we have been eating the same thing every week. I had several packs of chicken breast and bacon in my freezer and wanted to make something with both. I found this recipe for an Alfredo casserole and thought it would be delicious. It was so good!
It’s made with only a few ingredients mixed together in a baking dish and 35 minutes later, you’ll have dinner on the table. This recipe will definitely be going into the rotation!
2 1/2 cups shredded or cubed cooked chicken
6 slices bacon, cooked and chopped
3-4 cups hash browns
2 cups fresh broccoli florets
1 1/2 to 2 cups jarred Alfredo sauce (I used a roasted garlic version)
1/2 yellow onion, diced
salt & fresh ground pepper to taste
Preheat your oven to 350 degrees F. Spray a 3-4 quart casserole dish with cooking spray. Add all the ingredients to the dish, season with salt and pepper and stir to combine. Spread into an even layer and place in the oven. Bake for 30 to 35 minutes or until the broccoli is cooked.
It’s the beginning of 2020 and that means another opportunity to get my family eating better. The holidays are always a bit of an indulgence and I’m so ready to get back to eating healthier. My kids love snacks. Any and all snacks … which is not good for me since I work from home.
I had two cans of chickpeas in my pantry and wanted to make a crispy snack. I’ve been craving something buffalo and thought this would be a great way to fulfill that need. Oh wow, was I right! These roasted chickpeas are delicious and pack a bit of heat.
The next treat I made for my work’s holiday luncheon were these cranberry walnut truffles. They were very simple to make – only a few ingredients – and delicious. I was a little worried they wouldn’t set, but after rolling them into balls and refrigerating the tray of them overnight, they were perfect. I had multiple coworkers ask me for the recipe. Success!
The combination of walnuts, dried cranberries and pretzels mixed together and then rolled in powdered sugar is the perfect bite of sweetness and salty.
My friend gave me a big jar of maple syrup from Vermont and I’ve been looking for a way to highlight it. I decided to use some of it in these thumbprint cookies and I’m so glad I did. They were amazing. The cookies are similar to shortbread hinted with maple and filled with a sweet maple filling. Delicious!
It was also the perfect recipe to join the Fantastical Food Fight. I’ve missed a couple months with my crazy life, but I’m working on getting back on track and participating more. Check out all the cookie recipes in the blog hop below!
One pot meals are one of the quickest and easiest ways to get dinner on the table quickly. Even better, use a rotisserie chicken and you’ll have dinner in a flash! I was in the mood for enchiladas but didn’t have time to make a full pan of them, so when I saw this recipe, I knew I had to give it a try. It was really good – even better for lunch the next day!
Next time, I’ll add another tortilla since I felt like it needed a little more. Otherwise it was delicious and there were no complaints from the peanut gallery.
If you like pecan pie, this recipe is going to blow you away! It’s not your average recipe. There’s browned butter, a rich and delicious caramel filling, a good helping of pecans and then topped with a buttery streusel topping.
I made this pie for Thanksgiving and it was a hit! It’s a very rich pie, so it will go a long way and keep your family full. The bits of toffee in the filling adds a whole new level of deliciousness in this pie. I’ll never make another pecan pie without it!
Every year, the PTO at my kid’s school hosts dinner and dessert for our teachers on the first day of fall conferences. I usually pick a dessert to make and struggled with making a decision this year. I look through my folders on Pinterest and found this recipe for brownies. I mean, who doesn’t like brownies with peanut butter and marshmallow fudge?
They were really good, super decadent, but oh so good! My family was disappointed to learn I wasn’t make the brownies for them, but were surprised when I saved them a few. They were devoured immediately and I got two thumbs up.
Lately, I’ve been in a rut for dinner. We’ve been eating the same almost every week and I decided it was time to change that. I’ve been in the mood for garlic beef and found this recipe I had pinned.
My kids complained the entire time about what I was making – but lately that’s been a common theme around here. It’s exhausting and I’m blaming it on the recent phase of Mercury being in retrograde. I enjoyed the meal and it was a nice change.
My kids were doing so well and eating the bananas I’ve been buying for the last month … except last week. Not sure what changed, but there was four lonely bananas sitting on my counter that needed to be used up. I wasn’t in the mood to make a banana bread and decided to make a cake instead. Boy am I glad I went with this recipe!
It takes just like banana bread, but has a crunchy layer on top from sugar. It was so good and added the amount of sweetness the cake needed. My kids devoured it!