This one pan, easy meal is absolutely delicious and definitely one of our family’s favorites!! Soon it will be one of your family’s favorites too!
Feel free to scroll to the bottom of this page for a printable version of this recipe.
This recipe calls for only a few ingredients that we usually just keep on hand. It is so delicious and simple to make that it has quickly become a family favorite in our house.
One of my favorite things about this recipe is that you really don’t have to measure anything, and you can simply use what you have on hand. I have made this recipe with more or less of any of the ingredients, and it has turned out great every single time! Depending on how much you plan to eat or what you have on hand, you can simply customize this recipe for you. Often times I make a giant batch, so we can eat it for lunch leftovers throughout the week.
It is so simple and can be cooked in such a variety of ways that it is a perfect recipe for any season. My two favorite ways to cook this recipe are in the oven and the air fryer. You will find both of these directions below.
Italian Sausage and Chicken Sheet Bake
Ingredients:
Italian Sausage, 1 pound thawed
Chicken, 2 breasts thawed
Peppers, 1-2
Onions, 1-2
Potatoes, 5-10
Italian Seasoning (basil, parsley, thyme)
Salt and Pepper
Olive oil
Directions:
Chop all ingredients to similar sized cubes.
Mix all ingredients in bowl.
Oven Bake at 375 degrees for about an hour. Air Fryer Bake at 375 degrees for about an 25 minutes, stirring about every five minutes.
Enjoy!
To download a PDF version of this delicious recipe to print simply click on the following link.
Simple and quick meals are an absolute must for our family! This Garden Veggie Pasta recipe is so simple and quick to make that it is one of our family’s go-to recipes in the summertime. It is a great way to use and incorporate any ripe vegetables from the garden, especially zucchini and yellow squash.
Feel free to scroll to the bottom of this page for a printable version of this recipe.
The following recipe includes the vegetables that we use most often. However, we have made this Garden Veggie Pasta recipe with a wide variety of vegetables, and it has turned out great every single time. Use whatever you happen to have on hand!
Every year, we plant zucchini and yellow squash plants. They produce so much that we usually end up with more than we know what to do with! This recipe is a great way to use up those veggies from our garden.
For this recipe, I usually only use one Italian sausage that I break up into very small pieces. I was hesitant to first try it with only one, but once I did I realized it’s really all you need and is a great way to save money by stretching your meat. The Italian sausage, even when using just one, adds such amazing flavor to the rest of the dish. It is also a fantastic way to eat mostly vegetables that are still loaded with flavor!
I hope your family loves this simple and delicious Garden Veggie Pasta recipe as much as mine does!
Garden Veggie Pasta with Italian Sausage
Ingredients:
Onion, chopped
Zucchini, chopped
Yellow Squash, chopped
Italian Sausage (We usually only use one Italian sausage to make it stretch)
Can of Tomatoes, diced
Spinach
Italian Seasoning – oregano, basil, parsley, whatever you have on hand
Garlic
Salt and Pepper
Parmesan cheese, to top
Noodles, your choice or what you have on hand
Directions:
Heat olive oil in a large pan over medium high heat.
Cook chopped onions through until translucent and caramelized.
Add zucchini and yellow squash to the pan and season with Italian seasoning, garlic, salt, and pepper. Continue to cook for a minute or two.
Push veggies to the outside of the pan. Cook the Italian sausage until fully cooked through. As you cook the sausage, break it up into little pieces. Once fully cooked, stir all of the pan ingredients together.
Add a can of diced tomatoes and spinach to the pan. Continuously stir the mixture and season to taste.
Cook noodles as directed on the box.
Combine the veggie and meat mixture with noodles and top with Parmesan cheese.
To download a PDF version of this delicious recipe to print simply click on the following link.
This is the most amazing tomato soup recipe that you will ever eat. The tomato soup has very, I repeat VERY minimal ingredients and is such a huge hit for our entire family. It pairs perfectly with sandwiches, paninis, grilled cheese sandwiches, BLT’s, salad, or is excellent on its own! It can be enjoyed as a lunch or dinner.
Feel free to scroll to the bottom of this page for a printable version of this recipe.
This light yet rich and flavorful tomato soup is one of our favorite summer recipes!
The Most Amazing Tomato Soup Recipe
Ingredients
Olive oil
2 onions, chopped
2 TBS garlic
2 cans fire roasted diced tomatoes
Chicken broth (We use homemade)
Salt and Pepper
Directions
Saute olive oil, 2 chopped onions, garlic, and salt on medium high heat until translucent.
Place onion mixture and 2 cans of fire roasted diced tomato into the blender. Blend to desired consistency. We usually go with a little bit of a chunky consistency.
Transfer tomato mixture to pot with chicken broth. Heat on medium heat until soup is fully heated throughout.
Enjoy!
Feel free to top with fresh herbs if you have any! I love mine topped with fresh basil. Yum!
We like to serve this delicious tomato soup with BLT’s.
To download a PDF version of this delicious recipe to print simply click on the following link.
This guilt free pancake and waffle recipe is delicious, versatile, and healthy! There is literally no reason not to give them a try as soon as possible. Seriously! They have been my kids’ absolute favorite ever since I started making them years ago.
Feel free to scroll to the bottom of this page for a PDF version of this delicious recipe to print.
This recipe is measured out for one banana that way you can simply multiply it out based on how many bananas you happen to have on hand. I originally designed this recipe to fit in our Nutribullet for convenience. However, I quickly learned that it wasn’t enough for my family because my kids absolutely love these healthy pancakes and would eat a million if I let them! They have quickly become a staple for us.
These pancakes and waffles freeze wonderfully, so I usually make a very large batch to freeze the extras. Then I have ready to go waffles and pancakes on hand to use at a later date. They are perfect to pop in the toaster and bring on the go or to keep on hand for a quick, mess free breakfast! I hope you and your family love these simple, healthy pancakes and waffles just as much as we do. Enjoy!
Healthy Pancake and Waffle Recipe
Ingredients:
1 banana
¾ cup whole milk
½ tsp baking powder
½ tsp cinnamon
1 cup blended oats ( we just throw them in the blender)
1 tsp coconut oil
1 tsp vanilla
Directions:
Place raw oatmeal in the blender or food processor and blend until it is the consistency of flour.
Combine and mix all of the ingredients together. I have used a blender, standing mixer, and mixed by hand. All three techniques worked perfectly, but I usually use my standing mixer.
For pancakes, cook in a pan on the stove or on an electric cook top until they are cooked through and golden on both sides. Tip: Wait for the top of the pancake batter to begin bubbling before you flip your pancakes!
For waffles, cook in a waffle maker until they are cooked through and golden.
Enjoy! We have enjoyed these about a million different ways. You can have them on their own, with syrup, with frozen or fresh berries, with applesauce, with chocolate chips to the batter, and honestly any other way you can think of. So Good.
To download a PDF version of this delicious recipe to print simply click on the following link.
Ever since they were babies, my kids would wake up hungry. Like the world might end, we need food now kind of hungry, and this is when I began my search for fast, easy, and filling breakfast ideas to get their day started off right.
The following breakfast ideas are both healthy and satisfying. We have pretty much rotated through some version of these breakfast foods every week ever since my girls started eating solid foods. These breakfast ideas have grown and evolved with us as my kids have grown.
They can be made with a few simple ingredients and any extras you happen to have on hand. This makes them both easy and versatile so your kids never get sick of them. I will often make these in bulk for the week, so that I only have to actually cook breakfast a few times.
Oatmeal
This is a simple classic that can be easily mixed up with a variety of flavors and toppings. We make a basic oatmeal recipe then add whatever toppings we happen to have on hand that day. Some of our favorites are apple cinnamon oatmeal, banana peanut butter oatmeal, blueberry oatmeal, mixed berry, and seriously so many more.
Bonus Tip: When my kids were early toddlers, I would make thicker oatmeal (add less water) so that it would be a little less messy.
Waffles or Pancakes
I make oatmeal banana waffles or pancakes, and when I do, I make an insane amount. I freeze them and keep them on hand for an easy breakfast option.
These are my kids’ favorite, and they have been for quite some time. It is very versatile and can be made into waffles or pancakes depending on which you prefer.
The waffle maker that I have makes 4 rectangular waffles at a time which is perfect to freeze and then pop in the toaster. I love these because they are basically a mess free version of banana oatmeal. I first got the oatmeal pancake/waffle idea when my girls were babies, and the tiny pancakes consisted of blended oats and milk slowly evolving into the more flavorful and delicious waffles they are now. Yum! You can find this delicious recipe here.
Eggs
We eat eggs quite regularly, but we usually mix them up to be omelettes, scrambled eggs with cheese, over easy eggs with toast. Depending on the day, I will make eggs in bulk on the stove or I will make a quick version in the microwave. If it is a quick weekday breakfast, I usually go with the microwave version.
An easy and quick way to make eggs with less dishes is to spray oil in a large glass Pyrex measuring cup or a glass bowl. Crack a few eggs (however many you want or however many will fit) and a splash of milk into the measuring cup or bowl. They will fluff up quite a bit so make sure not to fill the cup or bowl all the way to the top. Cook in the microwave for about 3 minutes. Enjoy!
Yogurt Parfait
My kids absolutely love Greek yogurt and will gladly eat it plain. However, when we have yogurt with breakfast I usually make it into yogurt parfaits. These are great since they are made with ingredients that we usually already have on hand. I start with Greek yogurt topped with any fresh or frozen fruit and homemade granola (usually made in advance).
Smoothies
The final go-to breakfast option is to make smoothies. These are absolutely delicious and can be made with such a variety of ingredients that we usually already have the ingredients needed on hand. Our smoothies usually consist of a combination of bananas, Greek yogurt, spinach, blueberries, strawberries, raspberries, mango, and literally any other fruit we happen to have on hand.
These have been our family’s absolute favorite breakfast choices since they are nutritious, filling, and surprisingly simple to make and keep the ingredients on hand. I hope these 3 simple breakfast ideas help fill up your family to make your mornings a bit more calm and give you a little extra time to drink you coffee before it gets too cold. Cheers!
