Dinner

Name: Mississippi Roast (without added butter)
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 6
Cuisine: American
Ingredients: 3-4 lb Chuck Roast, excess fat trimmed; 10 Pepperoncini peppers; 1/2 cup juice from pepperoncini peppers; 1 (1 ounce) packet Ranch seasoning; 1 (1 ounce) packet Onion soup mix; 1/2 cup Beef stock (or water)

Quick Dinners Using Canned Beans

April 20, 2020 by Sarah Leave a Comment

Save time in the kitchen by making quick dinners using canned beans. They cost pennies and add a great source of protein to any dinner.

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When it comes to making dinner, canned beans can be your best friend. Simply the can, drain and rinse, and you have a super frugal and easy base for dinner. Beans are also neutral in flavor, so they can take on whatever flavor you like.

What if I only have dried beans?

Cooking dried beans is so easy, but it does take time. Once you make a batch of dried beans, though, they freeze really well so you can portion into 2 cup portions and freezer for quick dinners.

My favorite way to cook dried beans is in the crock pot. This method takes 8 hours and is completely hands off. You don’t even have to pre-soak the beans. Check out my post on how to cook dried black beans. This method works for all other kinds of beans, too.

What about the canned bean liquid?

Aquafaba is the liquid that we drain off of canned beans and it is liquid gold. My friend Meggan, from Cooking on Caffeine, is a magician with using aquafaba to make buttercream icing, meringues, even macaron cookies! She has a whole post dedicated to the wonders of aquafaba here.

Casserole Dinners Using Pantry Ingredients

April 2, 2020 by Sarah 2 Comments

Casserole dinners are the best way to use ingredients from your pantry and freezer in a complete, one pot (or pan) meal.

collage image of casserole dinners with title text "Pantry and Freezer Casserole Dinners"

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What is a Casserole?

At its core, a casserole dinner is a dish that is a complete meal in one and is typically served in the same dish it was baked or cooked in.

First, you have a protein. This can be ground meat, diced or canned chicken, any other meat chopped into bite-size pieces or even beans.

Then, you have a starch or carbohydrate. This is usually rice or noodles of some kind.

Next, you have any variety of vegetables. I love to use frozen vegetables because they hold up the the baking and they are cheaper than fresh and easy to store.

Last, you need some kind of sauce to bring it all together. This can be canned soup, broth, gravy, or even cheese. The possibilities really are endless.

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Tater Tot Casserole (Make-Ahead Freezer Meal)

March 15, 2020 by Sarah Leave a Comment

Tater Tot Casserole (or Hotdish in the North) can be assembled and frozen for the perfect freezer meal. It can even be baked from frozen when you’re ready to eat.

collage of tater tot casserole freezer meal with title text

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Tater Tot Casserole is exactly what it sounds like. (Although in parts of the country it is called “Hotdish.”) Ground meat, frozen vegetables and a sauce mixed into a delicious, easy casserole and topped with frozen tater tots. It is filling and a complete meal in one plate. And to make it even better, you can make one or two at a time and package them up as freezer meals or bake right away.

Components of Tater Tot Casserole

Most “complete meal” casseroles start with some kind of ground meat. Sure, you can use diced chicken breast, but the quintessential casserole uses ground beef or ground turkey. These are interchangeable in my opinion, so use what you have on hand.

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Ground Chicken Salisbury Steak

February 23, 2020 by Sarah Leave a Comment

chicken salisbury steak patties on white platter with gravy

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Salisbury Steak gets a much needed upgrade with this Ground Chicken Salisbury Steak with homemade mushroom gravy. You’ll never go back to the freezer dinner version after this!

Not only is this recipe easy to make, it has way more flavor than the microwavable version ever could. Onions, garlic and parsley are mixed with the ground chicken to make a deliciously savory Salisbury steak.

Then, everything is cooked in one skillet and the flavors build as you brown the steaks, saute the mushrooms and onions and make a quick brown gravy with the pan drippings.

ground chicken in white bowl with seasoning and egg

chicken patty in bowl of flour on stone counter

Ingredients

When it comes to ground chicken, I recommend a mixture of light and dark meat. The dark meat has more flavor and helps keep the ground meat moist. If you are watching calories or cholesterol, feel free to use 100% white meat ground chicken

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Slow Cooker Irish Chili

February 6, 2020 by Sarah 1 Comment

white bowl containing irish chili on a white plate with crackers

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When we’re in the thick of winter, there is nothing more satisfying and soul-warming than a big bowl of chili! Give me the option to cook it in the slow cooker and you’re got a dish after my own heart. This Irish Chili combines the smoky flavor of traditional chili with dark Irish beer to give it a heft that deepens the flavor. You’ll definitely want to add this recipe for Slow Cooker Irish Chili to your monthly meal plan.

chopped peppers, black beans, ground beef, crushed tomatoes, and chopped celery in slow cooker

Start by browning the ground beef in a skillet. Then, transfer the meat, any pan dripping and ALL other ingredients to your slow cooker. Set it on Low and slow cook for 6-8 hours. That’s it!

overhead of irish chili in white bowl with bottle of Guinness beer

The Irish beer add a richness and bitter notes that are mellowed during the cooking process. You won’t taste beer when it’s done. You’ll taste a rich chili packed with smoky flavor.

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Ultimate Zucchini Recipe Round-Up

September 24, 2019 by Sarah 1 Comment

As we reach the end of summer, you may find yourself up to your eyeballs in zucchini. Whether you grew it yourself or stocked up on a really good sale at the grocery store, I’ve compiled 80 (yes, 80!!) Zucchini Recipes to help you make the most of your produce.

80 recipes can be overwhelming, so I have divided the recipes in categories: Savory, Sweet and Snacks. Feel free to jump to the category you’re in the mood to enjoy and see what looks tasty!

How to Store Zucchini

You have a few different options for storing your zucchini. If you plan to use it within 5-7 days of buying or picking, you can store it in the fridge. Make sure that the zucchini is whole and pat dry with a paper towel. Any added moisture will cause the zucchini to mold more quickly. Place the zucchini in a plastic bag, but leave the end exposed to allow for air circulation. Store the bag in your crisper drawer.

To freeze zucchini, you’ll want to blanch it first. To do this, bring a large pot of water to a boil. Make sure that you don’t salt the water as this will get absorbed in the zucchini and cause it to turn mushy. Cut the zucchini into 1 inch pieces. Add the zucchini to the boiling water and cook for 30 seconds to 1 minute. Immediately remove the zucchini and place in a water bath (a bowl of ice water). This will stop the cooking and help the zucchini maintain its texture after freezing.

Spread the blanched zucchini out on a sheet pan and freeze in a single layer. This way the zucchini won’t freeze in a solid block. Once frozen, you can transfer the zucchini to a freezer bag or container and store in the freezer for up to 3 months.

Check out this article from Grow a Good Life if you’d like even more ideas for preserving your zucchini haul.

Let me know in the comments what are some of your favorite zucchini recipes.

Zucchini Recipes

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Ham and Cheese Crescent Ring

September 9, 2019 by Sarah 1 Comment

Ham and cheese baked in crescent roll ring sprinkled with pretzel salt on a baking sheet

Ham and Cheese Crescent Ring is what’s for dinner tonight! On the table in 20 minutes and sure to please even my pickiest eater, it’s a go-to in our household. I’ll say it. Sometimes you just have to make a meal you know your kids will love. Nutritionally sound? Could be better. Organic? Definitely not. Quick, easy, and something they will actually eat? Ding, ding. We have a winner.

My daughter couldn’t help but be nosy as I was putting this Ham and Cheese Crescent Ring together. And isn’t that really the point of it all? I don’t know about you, but I hate wasting time on a meal she inevitably won’t eat. Of course, I still mandate a “thank you” bite, but I would much rather prefer she enjoy what I put in front of her without fuss.

daughter standing in kitchen holding a slice of ham helping assemble ham and cheese crescent ring

Aside from being kid-friendly, you can switch out the ingredients for a boatload of combinations. Switch out the ham and cheese for chicken, bacon and colby jack cheese. You can even spread on some ranch dressing before adding the filling. Ooh, what about taco meat with cheese and salsa. Ok, I’m totally doing that next time.

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Savory Pumpkin Recipes You’ll Love this Fall

July 31, 2019 by Sarah Leave a Comment

photo collage of savory pumpkin dishes with title text

Fall is right around the corner, and I couldn’t be more excited. Sweater weather, boots, and fall flavors… What’s not to love?!? I know you’re all thinking I’m talking about Pumpkin Spice anyway, but I’m actually excited to use pumpkin in savory recipes, too. Add a cup on apple cider and I’m all set!

From Instant Pot pasta recipes to soups and chili, you can use cubed pumpkin or pumpkin puree in a variety of ways. When it’s all done, roast up the pumpkin seeds, too.

To make your own pumpkin puree, cut your pumpkin (pie pumpkin is best for eating) in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast in a 400 degree oven for 35-40 minutes or until you can insert a knife easily through the skin and meat. Allow the pumpkins to cool, then scoop out the meat and blend in a food processor adding a little water or vegetable stock as needed for the consistency you want. This puree can be used as the base for both sweet and savory recipes.

Let me know in the comments which one of these dishes you are most excited to try. I wouldn’t leave you hanging without at least one dessert recipe, too. Check out this one over at my friend June’s blog, Practically Homemade.

Savory Pumpkin Recipes You'll Love this Fall

Fall is my favorite season. Not just because of the weather and leaves changing to gorgeous colors. I LOVE the flavor of fall! I've compiled 15 savory pumpkin recipes for you to try this fall. Let me know what you think!

Chipotle Pumpkin Veggie Burgers

Photo Credit: theforkedspoon.com

Instant Pot Pumpkin Black Bean Chili Mac {GF, DF, V}

Photo Credit: flavorthemoments.com

Pumpkin Curry With Coconut Rice

Photo Credit: www.oursmallhours.com

Moroccan Spiced Roasted Pumpkin Quinoa Salad

Photo Credit: www.abakingjourney.com

Instant Pot Pumpkin Hummus

Photo Credit: recipesfromapantry.com

How to Make Perfect Pumpkin Seeds

Photo Credit: homecookingmemories.com

Creamy Pumpkin Soup Recipe for an Easy (and Fast!) Meal

Photo Credit: www.attainable-sustainable.net

Pumpkin mushroom bowls + brown rice

Photo Credit: ahedgehoginthekitchen.com

Southwest Roasted Pumpkin Soup | Blender Babes

Photo Credit: www.blenderbabes.com

Pumpkin Penne Pasta with Sausage, Greek Yogurt, and Thyme - The Artisan Life

Photo Credit: natashalh.com

Pumpkin Macaroni & Cheese Recipe

Photo Credit: www.housewivesoffrederickcounty.com

Hearty Pumpkin Chili Recipe

Photo Credit: www.theflyingcouponer.com

Instant Pot Pumpkin Fettuccine Alfredo (vegetarian) - Imagelicious.com

Photo Credit: www.imagelicious.com

Beef, Beer and Pumpkin Stew

Photo Credit: daisiesandpie.co.uk

Pumpkin and Shrimp Soup Recipe (Camorão na Moranga)

Photo Credit: www.splendry.com

For even more flavors of fall, try my Apple Blondies!

Mississippi Roast (without added butter!)

May 24, 2019 by Sarah Leave a Comment

pot roast with pepperoncini peppers on white plate with title graphic

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Who doesn’t love a good pot roast? I love that you can throw it in the slow cooker or Instant Pot and forget about it. I was first introduced to Mississippi Roast, pot roast with butter, pepperoncini peppers, ranch seasoning and au jus seasoning, by a coworker. Don’t get it wrong, it tasted amazing! I wasn’t be biggest fan, though, that it called for a whole stick of butter!

In an effort to lighten up this dish, I tried making it without any butter and didn’t miss it at all. Rather than use powdered au jus seasoning, I used what I had on hand: a packet of onion soup mix. Guess what? It tasted amazing. You still get an amazingly flavorful “gravy” to spoon over melt-in-your-mouth pot roast.

Why Chuck Roast?

Chuck roast is the perfect cut for slow cooking because it falls apart and turns to butter. It also happens to be one of the more affordable cuts of beef roast. You can also use pork butt for this recipe as an even more budget-friendly option.

Freezer Meal Option

This recipe is perfect for freezer meal prep. Combine all of the ingredients in one of these 64 oz freezer containers and freezer. When ready to cook, thaw in your fridge overnight. (It’s ok if it is still frozen when added to your slow cooker or Instant Pot.) Cook as directed.

How to Serve It

I usually serve this with mashed potatoes and roasted carrots. It would also make perfect beef sandwiches. Pile it up on a hoagie roll and top with provolone cheese. Yum!

Yield: 6 servings

Mississippi Roast (without added butter)

Pepperoncini peppers, ranch seasoning and onion soup mix make the perfect sauce for this tender pot roast. Serve with mashed potatoes or on hoagie rolls with provolone cheese.

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Ingredients

3-4 lb Chuck Roast, excess fat trimmed
10 Pepperoncini peppers
1/2 cup juice from pepperoncini peppers
1 (1 ounce) packet Ranch seasoning
1 (1 ounce) packet Onion soup mix
1/2 cup Beef stock (or water)

Instructions

Place Chuck Roast in your slow cooker.
Add Peppers, Juice, Ranch seasoning, Onion soup mix and Beef stock or water.
Cover with lid and cook on Low for 8 hours.
Remove meat to a platter and shred with two forks. Return to slow cooker.

Notes

To cook in Instant Pot: Add all ingredients to Instant Pot. Seal and cook on High Pressure for 65 minutes. Allow pressure to release naturally for at least 10 minutes, the release pressure. Shred meat and return to sauce.

Freezer Meal: For Freezer Meal prep, label a gallon-size freezer bag with slow cooker or Instant Pot cooking instructions. Place all ingredients in freezer bag. Seal, pressing to remove excess air from bag. Store in freezer up to three months. Thaw in fridge overnight when ready to cook.

Turkey and Sweet Potato Chili

March 11, 2019 by Sarah Leave a Comment

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We may have finally turned the corner on all of this winter weather, but I still make chili on the weekly. It really is the easiest dish and it tastes even better as leftovers! I decided to gussy up my usual chili recipe by adding diced sweet potatoes. They add a really interesting sweetness that balances the smokiness of chili. And we can’t ignore that it is a great way to bulk up the recipe and stretch your food budget. Feel free to cut down on the ground turkey and add even more sweet potatoes and/or black beans if you like.

Freezer Meal Option

This dish also freezes beautifully. Just cool completely before transferring to freezer containers. I always make a double batch of this so that we can eat leftovers for a couple of days and throw a batch in the freezer for a quick dinner. This will be INSANELY helpful now that we’re officially in softball season.

Yield: 8 servings

Turkey and Sweet Potato Chili

Sweet potatoes add an interesting twist to this easy, smoky chili.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

1 Tbsp. Oil
16 oz package Ground Turkey (can use up to 20 oz)
3 Tbsp. Chili Powder
2 tsp. Ground Cumin
1 tsp. Ground Coriander
1 Tbsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Salt
1 tsp. Pepper
3 (15 oz) cans Fire-Roasted Diced Tomatoes (regular Diced can be used)
1 (28 oz) can Crushed Tomatoes (or Tomato Sauce)
4 cups Peeled, Diced Sweet Potato (approximately 2 lbs.)
1 (15 oz) can Black Beans, drained and rinsed (optional)

Instructions

Heat oil over medium high heat in a large pot.
Brown the Ground Turkey, breaking up pieces.
Add all Spices, Salt and Pepper. Saute for 1 minute.
Add Fire-Roasted Diced Tomatoes, Crushed Tomatoes, Sweet Potatoes and Black Beans (optional).
Stir to combine and cover. Reduce heat to Low and simmer for 30 minutes, or until the sweet potatoes are tender.
Serve or allow to cool completely and package in freezer-safe container for storage in freezer for up to 3-6 months. To reheat: Thaw in fridge overnight and heat in microwave or on stove until heated through.

Notes

Garnish with Avocado, Sour Cream or Shredded Cheese if desired.

To cook in Instant Pot: Brown the turkey using "Saute" setting. Add all remaining ingredients and cook on High Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes, then release remaining pressure.

Dinner

What if I only have dried beans?

What about the canned bean liquid?

More Pantry Posts

What is a Casserole?

Components of Tater Tot Casserole

Ingredients

How to Store Zucchini

Zucchini Recipes

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Why Chuck Roast?

Freezer Meal Option

How to Serve It

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Freezer Meal Option

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Thank you!

Thank you!