Easier Meals: Recent Episodes
Anne Aslanides
New episodes returning July 2024
If you're the person in your family being asked "what's for dinner?" and in charge of meal planning, you know how relentless and exhausting it can be to figure out what everyone is going to eat every meal, every day.
Here on Easier Meals, Anne talks through an easy recipe each episode with tips and tricks to help you make it in your kitchen. For your convenience, printable recipes are always linked in the show notes.
Anne is the mom of two young kids, and the food blogger behind The Default Cook. New episodes of Easier Meals publish on Mondays.
This week we're welcoming fall with a simple skillet dessert, caramelized pears. They're great on ice cream, pancakes or waffles, or by themselves.
As always, the full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 1 lb pears, 1 lemon wedge (1/8 lemon)
Cold: 2 tbsp butter
Inside aisles: 1/4 cup brown sugar, 1/4 tsp cinnamon, 1/4 tsp vanilla extract, 1/8 tsp salt
This easy slow cooker or stove top kielbasa potato soup is perfect for the first official week of fall. Cozy and easy, which are just the vibes we're going for.
As always the full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 1.5 lb baby gold potatoes, 8 oz carrots, 1 medium onion
Inside aisles: 1 can corn (15 oz), 4 cups beef broth, 1 tsp dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper (seasonings to taste)
Cold: 14 oz Kielbasa (one package), 2 cups milk, 1/2 cup sour cream, 8 oz cheddar cheese
This lighter egg salad uses greek yogurt instead of mayo, but is still plenty creamy and flavorful. You can also swap in cream cheese for a richer version (which is my little one's favorite way to make it).
As always the printable recipe card is linked above, but here's what you'll need on your grocery list:
Cold: 6 hard cooked eggs*, 1/4 cup greek yogurt (I use 2% or whole)
Produce: Lemon (for juice), green onion (optional, garnish)
Inside aisles: 1 tbsp dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, 1/8 tsp black pepper
*while you can buy pre-cooked eggs, here are some easy methods:
Stovetop- Cover eggs with water and bring to a boil, once boiling turn off the stove, cover the pot, and sit 10-12 minutes, then transfer cooked eggs to an ice bath.
Instant Pot
Crockpot
If you want to jazz up your usual pasta night or game day, this easy hawaiian roll garlic bread is just a few minutes to prepare and a few more to bake.
As always the printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Bakery: 12 oz (12 pc) hawaiian rolls
Dairy: 4 oz shredded mozzarella, 6 tbsp salted butter
Seasonings: 1 tsp dried parsley, 1 tsp garlic powder, 1/2 tsp Italian seasoning
Need a quick meal with rotisserie chicken? These chicken bacon ranch tacos are just the thing. We're just dicing some leftovers and heating them before adding ranch, toasting some tortillas, and adding your favorite toppings for an easy but hearty lunch or dinner.
As always the full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Leftover meat: 1.5 cups chicken, 4 slices bacon
Dairy: 2 oz shredded cheese (cheddar or taco)
Inside aisles: 6 street taco tortillas, 1/4 cup ranch dressing
Produce: toppings- ie tomatoes, avocado, green onion, shredded lettuce
This week, we're making a no-peek chicken and rice casserole that preps in minutes and then bakes while you get that after-school routine down.
As always, the full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 lb chicken breasts
Produce: 8 oz mushrooms (yes, you can swap for a different veggie if you'd like)
Dairy: 4 tbsp butter
Inside aisles: 1.75 cups chicken broth (about 1 14-15 oz can), 1 cup white rice, 2 tbsp dijon mustard, 1/4 tsp each: salt, pepper, oregano, and garlic powder
This week Anne talks through making a slider version of a classic weeknight meal: sloppy joe sliders. With an easy homemade sauce and plenty of cheese to help hold everything together, they're a little less messy than the traditional version.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 lb 85% ground beef
Cold: 6 oz provolone cheese, 4 tbsp butter (divided)
Produce: 8 oz onion
Inside aisles: 12 oz Hawaiian rolls, 3/4 cup ketchup, 1 tbsp worcestershire, 1 tbsp brown sugar, 1 tsp chili powder, 3/4 tsp dried mustard (divided), 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp sesame seeds
If you've got some rotisserie chicken and cooked bacon, these chicken bacon ranch quesadillas need to be on your meal list! Anne talks through making them in just a few minutes for a hearty appetizer or easy weeknight dinner.
As always, the full printable recipe is linked above, and what you'll need for your grocery list is: Meat: 1 cup (about 5 oz) rotisserie chicken, 8 slices cooked bacon
Dairy: 6 oz cheddar, shredded
Inside aisles: 1/4 cup ranch dressing (plus more for dipping), 1/2 tsp chili powder, 1/8 tsp cumin, 4 flour tortillas (soft taco size), cooking spray
If you're so over turning on your oven this summer, these caprese sliders might be just the lunch you're looking for. They're super quick since we're assembling as opposed to cooking.
As always the printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Per 4 sliders (or 2 roll style sandwiches):
Bakery: 4 small sandwich rolls (sliders or dinner rolls)
Cold: 6 oz fresh mozzarella cheese
Produce: 2 on the vine tomatoes (about 8 oz), 1 handful fresh basil
Inside aisles: 4 tbsp basil pesto, 2 tbsp balsamic glaze (not vinegar!)
This week we’re making a quick but slightly fancy breakfast: Avocado Toast with Tomatoes, Balsamic, and Feta! Similar to the smoked salmon version we chatted about a few weeks ago, this is pretty enough to be on a brunch menu, but fast enough to make on a weekday morning.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for 2 slices:
Bakery: 2 slices sourdough
Produce: 1 large avocado, 4 oz grape tomatoes, lemon (for juice, can use bottled if that's what you have)
Dairy: 1 oz feta, crumbled
Inside aisles: Balsamic glaze (1 tsp-1 tbsp) and sea salt (about 1/4 tsp) to taste
It might not be officially summer, but it is officially hot outside, so Anne talks through an assembly style meal, Chicken Bacon Ranch Sandwich Wraps. These are versatile so feel free to mix up the veggies, as long as you don't overfill the wrap, since we don't want it hard to contain everything.
As always, the printable recipe card is linked above, but if you're making a grocery list here's what you'll want to have or grab for every 2 wraps you're making:
Inside aisles: 10" (burrito size) tortillas, 3 tbsp ranch dressing
Produce: 2 leaves iceberg lettuce, 10-12 grape tomatoes
Meat: 1 cup cooked chicken breast, 4 slices cooked bacon
Dairy: 2 slices cheddar cheese
This week we’re roasting up a simple, sheet pan side that works with almost any meal—Roasted Potatoes and Broccoli! It’s an easy, no-fuss recipe with crispy edges, tender veggies, and minimal cleanup. Great for weeknights or prepping extra sides for leftovers.
As always, here’s your grocery list for quick planning:
Produce: 1.5 lb baby red potatoes, 1 lb broccoli florets
Seasonings: 1.5 tbsp oil (high heat like avocado or canola is best), 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp black pepper
Kitchen consumables: Parchment paper
This week we’re making a crispy, cheesy flatbread that comes together fast—Chicken Bacon Ranch Flatbread! It’s a great way to use up cooked chicken and bacon, and it’s perfect for a quick lunch, dinner, or even game day snack.
As always, here’s your grocery list for easy prep:
Protein:
- 3/4 cup cooked chicken (leftover or rotisserie)
- 4 slices cooked bacon
Dairy:
- 1 cup shredded mozzarella cheese
Pantry:
- 2 naan flatbread
- 1/4 cup ranch dressing, plus more for drizzle (about 1/3 cup total)
Optional Toppings:
- Fresh green onions for garnish
This week we’re making a One Pot Caprese Pasta—a light, fresh dish that’s perfect for warm weather or when you’re craving something simple but satisfying. Juicy tomatoes, creamy mozzarella, and a touch of balsamic come together in one pot for easy prep and easy cleanup.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for each serving:
Produce: 10 oz grape/cherry tomatoes, 6+ leaves fresh basil
Dairy: 4 oz fresh mozzarella (pearls for less prep, but any fresh is fine)
Inside aisles: 8 oz angel hair (dry), 2 tbsp balsamic vinegar (divided), 2 tbsp olive oil, 1/2 tsp Italian seasoning, 1/4 tsp salt, 1/4 tsp garlic powder
Also: 2-2.5 cups water
This week we’re making a quick and fancy-feeling breakfast: Smoked Salmon Avocado Toast! It’s one of those recipes that looks impressive but comes together in minutes—perfect for a nutritious grown up breakfast on busy mornings or serving at brunch with friends.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for each serving:
Cold/Deli: Smoked salmon (2 slices)
Bakery: Sourdough bread (slice)
Produce: 1/2 large avocado, 1/2 tsp lemon juice, 1 tbsp diced red onion
Inside aisles: 1 tsp capers, salt and pepper to taste if desired
This week, we're diving into a summer-ready favorite: Chicken Bacon Ranch Pasta Salad! It's cool, creamy, and packed with flavor—perfect for meal prep, potlucks, or an easy dinner that won't heat up the kitchen. As always, the ingredients are below for your grocery list:
Protein: 8 oz cooked chicken breast (leftover or rotisserie), 8 slices cooked bacon
Dairy: 4 oz cheddar, cubed
Produce: 2 Green onions
Inside aisles: 8 oz dry pasta (I use cavatappi), 1/2 cup ranch, 1 tsp oil, plus salt for the pasta water
This week we're making an easy cheesy broccoli which comes together in the air fryer quickly, and takes just a few extra minutes in the oven. With a 2 ingredient cheese sauce, you probably have what you need, but as always, the ingredients are below for your grocery list.
You'll need:
Produce: 1 lb broccoli
Dairy: 4 oz cheddar, 1/3 cup heavy cream
Seasonings: 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper
Today we're cooking a flavorful pasta that pairs well with your favorite fish, or solo as a vegetarian dish, Lemon Caper Pasta.
As always the full printable recipe link is above, but if you're making your grocery list here's what you'll need:
Inside Aisles: 8 oz spaghetti, 3 tbsp olive oil, 1/4 cup capers, salt and pepper (1/4 tsp each plus salt for the pasta water)
Produce: 1 lemon (for juice and zest), 3 cloves garlic
This week we are getting out our sous vide cooker for an extra tender boneless pork loin roast.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 3-4 lb boneless pork loin
Produce: 4 Garlic cloves
Inside aisles: 1 tbsp salt, 1.5 tbsp brown sugar, 1.5 tbsp dijon mustard, 1.5 tbsp worcestershire sauce, 1 tbsp oil
Kitchen Consumables: Aluminum foil and paper towels
Need a side? These mashed sweet potatoes have about the same cook time in the slow cooker as the pork roast.
This week Anne talks through making tri tip sliders with leftover steak and caramelized onions, along the best way to caramelize them relatively quickly.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for 6 sliders:
Inside aisles: 6 hawaiian rolls, 1/8 tsp garlic powder, 1/4 tsp salt
Produce: 1 small onion (6 oz)
Dairy: 2.5 tbsp butter, 2 slices white cheddar
Meat: 6 oz cooked tri tip
Need to cook some tri tip? I've got you covered with stove-to-oven skillet instructions, or if you have one sous vide instructions.
This week Anne talks through making a tasty chicken bacon ranch sandwich, including how to cook the chicken and bacon if you need to, though this is an ideal meal to use up leftovers!
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need per 2 sandwiches:
Bakery: 2 sandwich rolls
Meat: 6 oz cooked chicken breast (about 8 oz raw), 2 oz cooked bacon (6-8 slices)
Produce: 1 medium to medium-large tomato, 1/2 avocado, 2 lettuce leaves
Inside aisles: 1/4 cup ranch dressing (2 tbsp per sandwich)
This week's episode combines a light protein with a rich and flavorful basting sauce -plus plenty of seasoning- for a delicious meal you can pair with rice or toss on your favorite salad. These garlic parmeasan chicken kebobs are easy to make in the air fryer or oven.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1.25 lb boneless skinless chicken breast
Dairy: 4 oz butter, 2 oz parmesan cheese
Produce: Lemon (for juice, or use bottled), 4 cloves Garlic
Seasonings: 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley, 1/4 tsp pepper
With Super Bowl Sunday at the end of this week, today we're featuring a slider recipe that can be served as a hearty appetizer, or as a meal, with rotisserie chicken for ease. It's also a well loved flavor combination: Bacon Chicken Ranch Sliders.
The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:
Per 6 sliders (scale up for a crowd):
Bakery: 6 slider rolls
Dairy: 2 slices cheddar
Meat: 4 oz rotisserie or leftover chicken breast, 2 oz cooked bacon (6-8 slices)
Inside Aisles: 1/2 cup ranch dressing
This week we have a delayed kick off to 2025 with a bit of balance- bacon and ranch, but also chicken breast and veggies in a chicken bacon ranch salad.
Adding a bit of ranch to the chicken part way through cooking does give a nice finish to the dish, but if you have leftover chicken and want to swap that in, it's still going to be great. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Per 2 salads:
Meat: 8 oz chicken breast, 8 oz bacon (weights before cooking)
Produce: 4 cups lettuce (I used half green leaf, half romaine), 1/2 cup grape tomatoes, 1/3 cucumber, 1/2 avocado
Inside aisles: 1/3 cup ranch dressing of choice, and salt and pepper to taste for seasoning chicken
Holiday baking can be loads of fun, but no-bake treats like Christmas rice krispie treats are often faster if you need something last minute to fill out a dessert spread or bring to a party. A little food coloring and themed toppings give the classic treat a festive touch!
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Inside Aisles: 6 cups Rice Krispies cereal, 10 oz mini marshmallows, 1/2 tsp vanilla, 1 tsp sprinkles, 1/4 cup holiday M&Ms, 2 oz red candy melts, and 10-20 drops green food coloring
Cold: 1/2 cup butter
Kitchen Consumables: Parchment paper, small zip-top bag (optional, for drizzling candy melts)
Stuffed pork loin looks fancy, but it doesn't have to be hard! Anne talks through slicing it open for a spiral stuffed look that is not only nice visually, but keeps the filling evenly distributed and less likely to spill out.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 3 lb boneless pork loin
Stuffing: 12 oz frozen spinach, 1/2 cup feta cheese
Seasoning: 4 cloves garlic, 1 tbsp salt, 1 tsp pepper, 1 tsp oil
Ready for the holiday baking season? Today we talk through making a depression era family recipe that is perfect for the winter holidays- old fashioned ginger snaps!
The full printable recipe is linked above, and that page has step by step photos if you'd like visuals. If you're making your grocery list, here's what you'll need for them:
Baking aisle: All purpose flour (3 cups, spooned and leveled), Molasses (6 oz), Brown sugar (1/2 cup, packed), Granulated sugar (1/2 cup), Lard* (1/4 pound), Baking soda (1 tbsp)
Spices: Ground ginger (1.5 tbsp), Ground cinnamon (1 tbsp)
Plus: Room temperature water (1/4 cup)
*This is usually sold in a one pound brick near oils and sprays.
If you've been wanting to make a Standing Rib Roast (aka Prime Rib), the sous vide is fabulous for making it a consistent temperature edge to edge. If you don't have a sous vide or large enough equipment for your roast, Anne talks through using the reverse-sear method as well.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 3-4 lb Standing Rib Roast (Choice or Prime)
Dairy: 4 oz butter
Spices: 6 cloves garlic, 1 tbsp sea salt, 1 tsp black pepper
Anne talks through upgrading the usual chicken sandwich with apples for crunch. You can grab leftover chicken (or even turkey, 'tis the season), or cook up some in a skillet if needed. Fresh bakery rolls make this feel gourmet, but whatever bread you have will still make a tasty sandwich.
The full printable recipe card is linked above, but if you're making your grocery list here's what you'll need for 2 sandwiches:
Bakery section: 2 of your favorite rolls (ie ciabatta, torta)
Produce: Lettuce, 1 Apple,
Cold: 8 oz chicken breast, 2-4 slices white cheddar (depending on thickness)
Inside aisles: 1/4 cup honey mustard dressing
Anytime you have a ham bone or ham hocks, you've got the base for a great soup with homemade broth and minimal prep. This ham, potato, and green bean stew is especially perfect after holidays if you have a partial spiral ham hanging out in the fridge.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 lb diced ham, 1 ham bone or ham hocks* plus 6 cups water
Vegetables: 1.5 lb red potatoes, 1 large onion, 12 oz green beans (fresh or frozen)
Seasonings: 1 tsp garlic powder, 1/2 tsp salt and pepper
*Can swap in broth instead, but bones will give the best flavor.
In this episode we talk about some basic meal planning strategies and tips like using theme days and backup options to make figuring the plan out a little less work.
Need a 7 day plan to get started? You can grab my free one here.
P.S. You're doing a great job.
This episode features a recipe developed by Mary at Life In The RV.
Anne talks through this easy and delicious twist on the classic ham and cheese slider- making it on pretzel rolls!
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Cold Aisles: 1/2 pound thin sliced ham, 4 slices swiss cheese, 1/4 cup butter (unsalted preferred)
Bakery/Bread: 1 package King's Hawaiian Pretzel Slider Buns
Inside Aisles: 1 tbsp dijon mustard
Love this episode? Get to know Mary better on her Instagram!
Interested in RV travel? Check out her Facebook Group.
Got leftover meatloaf? Anne talks through making meatloaf sliders with them, complete with a quick homemade sauce if you don't have any of your glaze leftover. Want even less prep? Swap that glaze for your favorite bottle of BBQ sauce, which keeps the ingredients list short and sweet.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for every 4 sliders:
Cold: Leftover meatloaf (6 oz per 4 sliders), Butter (2 tbsp)
Inside Aisles: Slider rolls (inside or bakery sections), Fried onions, ketchup (sauce only), Apple Cider Vinegar (sauce only), Brown sugar (sauce only)
Spices: Garlic powder, Salt and Pepper (sauce only)
And if you need a classic meatloaf recipe, this is a good choice.
Anne talks through this one-pot chicken pasta dish that is similar to alfredo, but a smidge less indulgent. Creamy cheesy pasta is a kid-friendly food, and it's quick enough to make on busy weeknights.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 lb chicken breasts (boneless, skinless)
Dairy: 2/3 cup heavy cream, 4 oz parmesan cheese
Produce: 4 cloves garlic
Inside aisles: 8 oz short pasta like penne, 14 oz can chicken broth, 1 tbsp oil (for searing), salt and pepper to taste
Anne talks through making some no-rice chicken stuffed peppers with Mediterranean flavors. They can be made in the oven or slow cooker after a little prep, and the stuffing mixture could be made ahead to save time on a busy day. These are great with a simple tzatziki sauce that you can make yourself or pick up at your grocery if they carry one.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 3 bell peppers, 1 lb roma tomatoes, 1/2 lb red onion, 1 lemon (for juice), 1/2 cucumber*
Meat: 8 oz leftover or rotisserie chicken breast
Dairy: 1/2 cup feta crumbles + more for garnish, 5 oz greek yogurt*
Seasonings: Olive oil, Salt, Pepper, Oregano, Thyme, Dill*
*starred ingredients are only for the tzatziki sauce
Pulled pork often makes a lot of leftovers, and you can only do sandwiches so many days before wanting a change of pace. Anne talks through using some in an easy pulled pork fried rice to mix up your leftover routine- especially if you have leftover rice from another meal too.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Cold: 1 cup leftover pulled pork, 2 cups leftover rice, 2 eggs, 6 oz (1.5 cups) frozen peas and carrots, 1 tsp garlic paste, 2 tbsp butter
Produce: 1 small onion
Seasonings: 2.5 tbsp soy sauce, 1/2 tsp sesame oil, 3/8 tsp salt, 1/8 tsp pepper
Anne talks through this toddler-friendly homemade oat bar that's lightly sweetened with maple syrup for a more mild flavor and sugar content than store-bought.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 1 overripe banana
Cold: 2 eggs, 2 tbsp butter
Inside Aisles: 1 cup rolled oats, 1/3 cup flour, 1 tsp baking powder, 3 tbsp peanut butter, 2 tbsp maple syrup*
Spices: 1 tsp cinnamon, 1/2 tsp vanilla, 1/8 tsp salt
*maple syrup is sold in the inside aisles, but kept in your fridge once open
This week Anne goes through how to roast bell peppers in the air fryer or oven, so that you can make them yourself when you have some on hand you're not going to use up in their prime. Great in sandwiches or dishes like last week's mediterranean inspired orzo, they store great in the freezer for whenever you need them.
The step by step printable is linked above, but if you're making your grocery list all you need are red peppers! There's no other ingredients, we're keeping it super simple.
Anne talks through a low prep one pot dinner, baked chicken and orzo with pesto. Using jarred roasted red peppers and store bought pesto, this comes together quickly and is hands-off once you pop it in the oven.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 2 chicken breasts (approx 1 lb)
Dairy: 1/4 cup feta cheese
Inside aisles: 1 can chicken broth, 8 oz orzo pasta, 6 tbsp pesto, 1 roasted red pepper (half a jar)
Seasoning/oil: 1 tbsp avocado or canola oil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder
Anne talks through making your own homemade slow cooker Chex Mix, along with microwave instructions if you need a snack stat. For an after-school snack or football game food, the best part of homemade is being able to make a ratio that's perfect for your house.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Chex Mix: 3 cups wheat chex, 3 cups corn chex, 3 cups rice chex (yes, you can replace some cup-for-cup with your favorite mix-ins)
Dairy: 6 tbsp butter
Seasonings: 2 tbsp Worcestershire sauce, 1.5 tsp seasoned salt, 3/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper
This episode features a recipe developed by Chelsea Mae Plummer of Mae's Menu.
Anne talks through this easy homemade white cheddar mac and cheese with a sauce that you can put together while the pasta cooks. This creamy, cheesy pasta is a great kid-friendly comfort dish!
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 2 cloves garlic
Dairy: 2 cups milk, 5.5 oz sharp white cheddar, 3 tbsp butter
Inside Aisles: 12 oz small pasta like elbow noodles, 2.5 tbsp flour, 1 tsp salt, pinch of nutmeg (optional)
Loved this recipe? Get to know Chelsea better on her Instagram.
Anne talks through this easy weeknight pasta that comes together in about 20 minutes. Perfect for a "meatless Monday" this spinach mushroom pasta is light on prep, especially if you buy your mushrooms already sliced.
The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: Mushrooms (16 oz, or 8 oz if prefer less), Fresh Spinach (10 oz bag), 1 medium onion, 4 cloves garlic
Dairy: 1/2 cup heavy cream, 2 oz parmesan (plus extra for garnish)
Inside Aisles: 8 oz short pasta like penne, 2 tbsp olive oil (plus more for pasta if it's done first to prevent sticking), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp Italian seasoning
Anne talks through baking or air frying premade Salmon Pinwheels both as fast as possible on the pan, or wrapped in a tin foil packet to steam.
The nerdy temperature tables are in the full post linked above, but if you're making your grocery list all you'll need is:
Cold section: Refrigerated salmon pinwheels
Inside aisles: Cooking spray and/or aluminum foil
They're also great garnished with lemon wedges if you want to grab one. Hope you enjoy!
Anne talks through an easy set-and-forget casserole you can make in the crockpot or bake up in a classic casserole dish. The chicken broccoli potato casserole doesn't use "cream of" soup, so if no worries if you don't have any in your pantry.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1.25 lb boneless skinless chicken breast
Produce: 1 lb broccoli, 1.5 lb gold potatoes
Dairy: 8 oz cheddar cheese, 1/2 cup sour cream
Inside aisles: 1 can chicken broth, 3 tablespoons corn starch (can reduce to 2 for oven cooking), 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tsp salt, 1 tsp pepper
This episode features a recipe developed by Deirdre of The Fiery Vegetarian.
This week Anne talks through making a homemade curry with coconut milk and spices for a flavorful sauce that's great on rice, naan, and more. The recipe uses chickpeas for a perfect Meatless Monday meal that happens to be vegan making it a win for anyone with dairy sensitivities. While mild as written, you can also amp up the heat if you want to.
The full written and printable recipe is linked above, but if you're making your grocery list or checking your pantry here's what you'll need:
Produce: 1 small onion, 4 garlic cloves, 1.5 inches fresh ginger, lemon for juice
Inside Aisles: 1 can coconut milk (13.5 oz/400 mL), 2 cups cooked chickpeas, 1/2 tbsp oil
Spices: Ground cinnamon, ground cloves, cumin seeds, ground turmeric, ground coriander, garam masala, sugar, salt, and black pepper
If you love this recipe and want to get to know Deirdre better, you can connect with her on Facebook or Instagram.
Anne talks through making a refresing berry focused smoothie that is perfect for the summer heat. A copycat of blueberry bliss from Tropical Smoothie, you can leave out the sugar if not trying to mimic the takeout taste.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for a 14-16 oz smoothie:
Fruit: 1 cup strawberries, 1/2 cup blueberries, 1/2 medium banana
Sugar: 2 tbsp sugar (turbinado for the closest takeout taste), 1 tsp honey
Ice: 1 cup (if fruit isn't frozen, as little as 1/4 cup if it is)
Summer is a time for easy, lazy, light lunches, like your favorite brand of frozen spring rolls. Anne talks through making them in the air fryer or oven so you can enjoy a crispy appetizer whenever the mood strikes.
The full printable instructions are linked above, but if you're making your grocery list all you'll need is your favorite frozen spring rolls, and a bottle of dipping sauce if there isn't some included with your chosen spring rolls.
Anne talks through making a quick light breakfast for when it's too hot to want anything else in the morning. The matcha is added last in this strawberry smoothie, and can be left out for littles who don't need the caffeine boost.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 1 cup frozen strawberries, 1/2 a banana
Cold: 1 cup milk of choice, 1 cup ice
Inside Aisles: 1 tsp matcha powder, 1 tbsp maple syrup
Anne talks through caramelizing onions and mushrooms in a large skillet, a perfect summer cook out side. If you use cast iron you can even do it on the grill alongside the burgers or steaks you might want to have with them.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 2.5 lb onions, 24 oz mushrooms, 4 cloves garlic
Dairy: 2 tbsp butter (or oil)
Inside aisles: 1/4 cup white wine (or a splash of vinegar + water), 1 tsp salt, 1/2 tsp pepper
This episode features a recipe developed by Prajakta Sukhatme of Profusion Curry.
Anne talks through making this easy and delicious pasta fresca- a vegetarian pasta dish with a balsamic cream sauce that's perfect for summer.
The full original instructions with photos are linked above, but if you're making your grocery list here's what you'll need:
Inside Aisles: 1 lb dry pasta, 1/2 cup balsamic vinegar, 2 tbsp olive oil, 2 tsp italian seasoning, salt & pepper to taste
Produce: 1 red onion, 8 oz mushrooms, 3-4 roma tomatoes, 2 cups spinach, 4 cloves garlic, and optionally fresh basil to garnish
Dairy: 1/4 cup heavy cream, and optionally parmesan cheese to garnish
Loved this recipe? Get to know Prajakta better on her Instagram.
It's getting too hot to turn on the oven, and come Thanksgiving freeing up some space in there is handy too. Anne talks through making a bone-in turkey breast in the crockpot with a honey maple glaze that you can get ready fast and then walk away from.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Turkey Breast (bone-in and about 6 pounds, defrost before cooking)
Glaze: 1/2 cup Maple syrup, 1/4 cup honey, 1 tbsp dijon mustard, 1 tsp balsamic vinegar, salt and pepper to taste
Anne talks through making a batch of homemade taco seasoning so you don't have to worry about running out of seasoning packets, and can customize it to your family's tastes.
The printable version is linked above, but if you're making your grocery list here's what Anne's base uses:
1/3 cup chili powder blend, 2.5 tbsp paprika, 2 tbsp sugar, 1 tbsp onion powder, 1 tbsp cumin, 2 tsp garlic powder, 1.5 tsp corn starch, 1 tsp salt
We're almost at Mother's Day, so today Anne is talking through an extra easy meal. One that you prep by just discarding the cardboard and plastic packaging! We're going over how to properly heat- and reheat- the La Terra Fina Quiche. You'll find it in a two pack at Costco and single pack at other grocery stores.
If you want printable detailed instructions those are linked above, but if you're making your grocery list all you'll need is the quiche itself. For kitchen goods we'll use some aluminum foil if heating it in an air fryer or convection oven.
Anne talks through these super simple asian steak bites. You quickly marinate the steak with mushrooms in your favorite store bought asian inspired sauce. Then just cook on a sheet pan for a quick and easy dinner.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 lb steak bites
Produce: 8 oz mushrooms
Inside Aisles: 1/2 cup Gyoza sauce (look for soy sauce, rice vinegar, and sugar in the top 5 ingredients), 1 tbsp oil (if not in the top 3 ingredients of your chosen sauce)
Anne talks through this quick to prep garlic parmesan chicken legs, which are great for nights where you're busy but home since bone-in chicken does take some time to cook through.
The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:
Meat: 2 lbs drumsticks
Dairy: 2 tbsp plain greek yogurt, 2 oz parmesan cheese
Produce: 4 cloves garlic
Inside aisles: 1 tbsp oil, 1 tsp salt and 1/2 tsp pepper
Anne talks through this super fast air fryer tilapia with a parmesan breadcrumb coating. Between a quick prep and quick cooking fish, this is a busy night meal for when you need to be eating in a hurry.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Seafood: 1 lb tilapia filets (or other white fish, but keep in mind thicker fish will take longer to cook)
Produce: Lemon (for 1 tbsp juice, bottled works too)
Dairy: 1/4 cup Parmesan cheese
Inside Aisles: 1/4 cup Breadcrumbs, 1/2 tsp Italian seasoning, 1/4 tsp each salt and pepper
Anne talks through making these Petco park-inspired nachos with tri tip, along with a simple 2 ingredient cheese sauce, sour cream, bbq sauce, and of course, nacho chips.
The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: green onions, any other toppings you like such as avocado
Dairy: 4 oz cheddar cheese, 1/4 cup milk (or swap both of these for premade cheese sauce), 1/4 cup sour cream
Meat: 6 oz leftover tri tip
Inside aisles: 6 oz tortilla chips, 1/4 cup bbq sauce
For Easter Monday, Anne talks through how to make these traditional Greek Easter cookies, that are perfect paired with tea or coffee. Fair warning, while the recipe isn't particularly challenging, rolling out and shaping the cookies by hand does take some time, so this recipe is more fun to make with family and friends.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Inside Aisles: 7 cups All purpose flour, 1+1/8 cup sugar, 3 tbsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 3/4 tsp vanilla, 1/4 cup Vegetable Oil, 1 tbsp Crisco (crisco can be substituted if need be)
Refrigerated: 2 sticks (8 oz) salted butter, 4 eggs
Produce: 1 Large Orange (zest, and 1/2 cup juice- you may need 2 oranges)
This episode features a recipe developed by pastry chef and cookbook author Kimberly Houston of Coach Chef Kim.
Anne talks through making these fun and easy bunny cinnamon rolls with just a can of refrigerator section dough and some fun decorations like sprinkles.
The full original instructions with photos are linked above, but if you're making your grocery list here's what you'll need:
Refrigerated: Grands-style (5/roll) package of cinnamon rolls
Inside aisles: decorations like spring sprinkles, mini m&ms, or candy eyes- whatever your family likes
Love this recipe? Get to know Coach Chef Kim better on her Tiktok or Instagram. Listening more your style? Check out her mindset podcast.
Anne talks through using up leftovers in these simple salmon spring rolls, along with cooking the salmon if you need to.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Inside aisles: Spring Roll Wrappers (rice paper), Sweet Chili Sauce (or other favorite sauce)
Produce: Carrots, Cucumber, Spinach, Avocado
Meat: Leftover salmon (or bake fresh with sweet chili sauce and let cool)
Anne talks through assembling this fun fruit rainbow with a few cloud options including a simple 3-ingredient yogurt dip, plus how to make those berries last longer.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Fruits:
Approximately 1 cup Strawberries, 2 Clementines, 1 Banana, 1/2 cup Green Grapes, 1/3 cup Blueberries, 1/4 cup Blackberries
Yogurt Dip "clouds":
5 oz greek yogurt, 1 tbsp honey, splash vanilla
Anne talks through making this easy honey soy pork tenderloin in the sous vide, but feel free to use this marinade with other cooking methods as well.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 pork tenderloin (about 1 lb)
Marinade: Low sodium soy sauce (1/3 cup), honey (2 tbsp), black pepper (1/4 tsp), garlic (4 cloves)
Searing: 1 tbsp neutral oil
Single use items: Gallon ziplock, paper towels, aluminum foil
This episode features a recipe developed by cookbook author Marlynn Schotland of Urban Bliss Life.
Anne talks through making this easy shrimp lo mein with a simple 4 ingredient sauce that comes together faster than you can call in and pick up takeout.
The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1/2-3/4 lb shrimp
Produce: 1 clove garlic, 1-2 green onions (optional), and 2 cups of your favorite vegetables, sliced thin (good options include baby corn, mushrooms, carrots, bell pepper, broccoli)
Inside aisles: Vegetable oil, hoisin sauce, soy sauce, sesame oil, ground ginger, and 2 ramen noodle packages (discard the seasoning packet)
Love this recipe? Get to know Marlynn better on her Instagram.
Anne talks through this dump and go slow cooker balsamic chicken that is fast to prep (no, we're not browning anything) and then ready at dinnertime.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Chicken thighs, bone-in and skin-on
Produce: 1 onion, 8 oz white mushrooms (whole)
Inside Aisles: Balsamic vinegar, brown sugar, chicken broth (or water + concentrate)
Spices: Garlic powder, Italian seasoning, Salt & Pepper
Anne talks through this air fryer pork tenderloin, along with how to make it in the oven instead. With a 3 ingredient marinade (plus salt and pepper), this is fast to get marinating, and slicing before cooking makes it fast to cook too.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Pork tenderloin
Inside aisles: Olive oil, Dijon mustard, Worcestershire sauce
Spices: Salt and Pepper
Anne talks through these easy Hasselback style potatoes that cook right in your slow cooker. Keep them on warm and serve with toppings for an easy baked potato bar at the Super Bowl, or eat them with almost any main entree for an easy side dish.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 6 small-medium russet potatoes (about 2 lbs)
Dairy: 1 stick (8 tbsp) butter
Spices: Garlic powder, salt, and pepper
For a baked potato bar you'll also want toppings to put out. Some favorites are bacon bits, cheddar cheese, sour cream, and chives. If you're serving other meats like chili or pulled pork those are great to place near the potato bar as well.
This episode features a recipe developed by personal and pastry Chef Molly Pisula at Vanilla Bean Cuisine.
Anne talks through making these light but satisfying tilapia foil packets with vegetables. If you're a fan of fish, easy prep, and minimal clean up, this dish is for you.
The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need for 4 servings:
Meat: 4 tilapia fillets
Dairy: 4 tbsp butter
Produce: 1 large zucchini, 1 ear or 1 cup of corn, 2 lemons, 2 tbsp fresh basil
Inside Aisles: 1/4 cup white wine, salt and pepper to taste
Love this recipe? Get to know Molly better on her Instagram.
Anne talks through making this warm and cozy sausage potato casserole in the slow cooker, along with some common ingredient swaps you might want to make.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 14 oz Keilbasa (or other smoked sausage)
Frozen: 32 oz bag hash brown potatoes (diced not shredded)
Produce: 1 small onion
Dairy: 8 oz cheddar cheese, 2/3 cup sour cream
Pantry & Spices: 1 can chicken broth, 3 tbsp corn starch, 1 tbsp garlic powder, 1 tsp each salt & pepper
Leftover steak is great in a lot of dishes, but tacos might be the easiest. Anne talks through how to add seasoning and reheat it to get some tri tip tacos on the table fast.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Tri Tip
Seasonings: Chili powder, cumin, and salt
When it's too cold to grill or your apartment doesn't allow grills (been there!) making tri tip in the skillet is fast, easy, and delicious. Anne talks through preparing the meat, cooking it, and slicing.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Tri Tip Roast (whole)
Seasonings: Garlic powder, salt, and pepper
Searing Fats: Oil (any neutral oil) and butter
Boneless short ribs need to be cooked low and slow to become tender. Usually that means they're well-done, but with sous vide we can hold a medium-rare temperature overnight and turn them into a steak-like meal the next day. Anne talks through the simple prep so you can enjoy this more budget friendly cut in a new way.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Day 1:
Meat: Boneless short ribs
Spices: Salt, Pepper, and Garlic Powder (or your favorite rub)
Day 2:
Searing: Butter and/or Oil (or you can sear on a grill without them)
When you have leftover mashed sweet potatoes or sweet potato casserole and are over eating them as-is, they make a great star ingredient in these easy sweet potato muffins. Anne talks through how to make them with leftover or plain sweet potatoes, so you can turn yours into an on the go breakfast or tasty afternoon snack.
The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:
Leftovers: Mashed Sweet Potatoes
Cold: Egg
Inside Aisles: Flour, Brown Sugar, Vegetable Oil, Baking Powder, Baking Soda
Spices: Cinnamon, Vanilla, Salt
These ground pork meatballs use typical Italian seasonings for a quick and easy dinner that bakes fast and preps faster. Anne talks through making them, freezing them, and tips along the way.
The full, printable recipe is linked above, but if you're making your grocery list, here's what you'll need:
Meat: 1 lb lean ground pork
Cold: 1 egg
Inside Aisles: Breadcrumbs (plain), Italian seasoning, onion powder, garlic powder, salt, and pepper.
This episode features a recipe developed by Jessie Johnson at Life As A Strawberry.
Anne talks through making Jessie's creamy spinach chicken pasta. If you like creamed spinach you're sure to love those core ingredients with pasta and rotisserie chicken to make it a satisfying meal.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 2 cups cooked chicken
Dairy: 1 3/4 cups milk, 1 1/2 cups parmesan cheese, 3 tbsp butter, 2 tbsp cream cheese
Produce: 2 cloves garlic, 3 cups spinach
Inside aisles: 1 pound dry pasta, 3 tbsp flour, plus some reserved pasta water
You'll also want salt and pepper to taste. As mentioned in the episode, Jessie also has a creamed cauliflower recipe you could swap some of the milk for if you're looking to add more veggies.
Love this recipe? Get to know Jessie better on her Instagram.
Anne talks through a simple sweet potato side dish that starts by slicing sweet potato circles for roasting. Then it's made extra delicious by caramelizing the brown sugar on top at the end of cooking. Perfect for a smaller crowd on Thanksgiving if you have the oven space, or as an easy side dish any night of the year.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: Sweet potatoes (1.5 lbs)
Spices: Olive oil, Cinnamon, Salt, and Brown Sugar
Also mentioned in this episode: Crockpot Mashed Sweet Potatoes
Anne talks through this simple dump and go crockpot lemon pepper chicken that uses just 4 ingredients and prepares in about the time of an average radio song.
The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:
Meat: 2 lbs bone-in skin-on chicken thighs (about 6 thighs)
Produce: 1 lemon (or lemon juice)
Spices: Olive oil, lemon-pepper seasoning
Anne talks through making perfectly cooked teriyaki chicken. Using a sous vide machine ensures it won't be overcooked, and the simple teriyaki marinade uses ingredients you probably have.
The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:
Meat: Chicken breasts (boneless and skinless)
Inside aisles: Soy sauce, Brown sugar
Spices: Garlic, Ginger
Halloween is tomorrow! Which means lots of candy, fun costumes, and well, very little time for dinner. If you're at Costco to grab some candy bags today, I'd also recommend grabbing a take and bake dish, and today we chat about Costco's stuffed salmon.
The full detailed recipe with temperature charts and other nerdiness is linked above, but there's no real grocery list, because the take and bake dish is all you'll need. If you like, fresh lemon is nice squeezed on after baking too.
This episode features a recipe developed by Katy McAvoy at Mitten Girl.
If you love bacon, and avocado, and pasta, you're in for a treat. This simple pasta dish uses all three, plus some other favorites like tomatoes and garlic for a delicious but easy meal. While we do have a bit of chopping it goes pretty quickly, and you can do it on the fly if it doesn't stress you out to race the pan.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat/Dairy: 4 slices bacon, 1 cup parmesan cheese
Produce: Garlic, 2 tomatoes, avocado, lime (for juicing), basil (fresh or dried)
Inside aisles: 8 oz dry pasta, basil (ignore if you're using fresh)
Love this recipe? Get to know Katy better on her Instagram.
Anne talks through this slow cooker caprese chicken and pasta, which only has us putting 4 ingredients in our crock pot before walking away for a few hours. Cook up some pasta when it's almost done and you've got a complete, low effort dinner.
The printable recipe is linked above, but if you're putting your grocery list together, here's what you'll need:
Inside aisles: 1 6-7 oz jar pesto
Meat: 1 lb chicken breasts (2-3 breasts)
Produce: 10 oz cherry tomatoes, 1 handful fresh basil (optional finishing garnish)
Dairy: 2-4 oz mozzarella (about 2 slices/breast)
I also recommend serving this with your favorite pasta, as the cooked tomatoes and pesto make a great sauce. You can use any slow cooker, but I reach for this (affiliate link) one with a temperature probe when cooking chicken breasts so it can switch to warm once they hit 165.
Anne talks through a simple 4 ingredient weeknight dinner- lemon pepper chicken legs. Prepped fast and kid-friendly, for more time fighting over homework instead of dinner.
The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 lb chicken legs (about 5 legs)
Produce: 1 lemon, for juice (can sub the bottled stuff)
Seasonings: 1 tbsp oil, 1 tbsp lemon pepper seasoning
Got leftover Salmon? Perfect! Anne walks through turning that into a caesar wrap along with a tortilla and Caesar salad kit. Quite possibly the perfect 5 minute lunch, it's a quick win at home or for packing. After all, there's no microwaving fish, so your coworkers won't hate you.
The full printable recipe is linked above, but here's what you'll need to grab at the grocery store:
Protein: Salmon (leftover, canned, or smoked)
Produce: Caesar salad kit (or romaine lettuce, parmesan cheese, and Caesar dressing)
Inside aisles: Tortillas (soft-taco size or larger, NOT street taco size)
Anne talks through a simple pot roast using Tri Tip along with onions and carrots, perfect for busy days where you need a slow cooker dinner that takes just a few minutes to prep in the morning.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Tri tip (about 2 lbs)
Produce: 1 lb baby carrots, 1 large onion
Inside aisles: 1 can beef broth, worcestershire sauce, salt, pepper, and garlic powder
Mixing up your lunch doesn't have to be complicated. Anne talks through making a typical turkey sandwich on pretzel rolls, and where to look for them in your grocery store.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Bakery: Pretzel Rolls (pssst... you might find them on markdown outside of the bakery section)
Cold: Turkey slices, Cheese slices
Inside Aisles: Honey mustard dressing
This episode features a recipe developed by Jenna Urben of The Urben Life.
Nothing says easy like spaghetti and meatballs! On this episode, Anne walks through Jenna's recipe for baked meatballs, which happens to be gluten free, dairy free, and egg free. There's no specialty ingredients though, you'll find everything you need in any major grocery store.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 lb ground beef (I personally used 85% lean)
Produce: 2 cloves garlic, 1/2 small onion
Inside aisles: 1 tsp worcestershire sauce
Spices: 1 tsp each of dried basil, oregano, thyme, parsley, rosemary, and salt, plus 1/2 tsp black pepper.
Love this recipe? Get to know Jenna better on her Facebook page.
Fall has two classic flavors: apple and pumpkin. Today we'll talk about the one you don't usually carve! Apple butter is easy and delicious, and a great way to use up apples when you end up with too many for eating as-is.
The full printable recipe is linked above, but if you're going grocery shopping here's what you'll need:
Produce: 3-4 lbs (approx) apples, 1 lemon
Inside aisles: Brown sugar, regular sugar, vanilla, cinnamon, nutmeg, and salt
Anne talks through this one pot pasta dish with kielbasa smoked sausage, onions, and a cheese sauce to bring it all together. Ready in half an hour, there are a number of ways to make it your own with what you have in your kitchen.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat & Dairy: 14-16 oz kielbasa sausage, 4 oz cheddar cheese, 1/2 cup milk, 1 tbsp butter
Produce: 1 small onion, minced garlic
Inside aisles: 1 can (14-15 oz) chicken broth, 8 oz penne pasta, salt and pepper to taste
I'm visiting family this week, so we're skipping the intro and recipe. Instead, this 30ish second episode goes straight to reminding you that you're awesome, doing great, and deserving of rest. And it even features another voice, as my little wanted to record the last few seconds.
Anne talks through how to make this easy dessert on both the stovetop as well as the grill. Either way, caramelized peaches are a simple and flavorful dessert that make the most of the summer fruit.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 3 peaches, 1 slice lemon (1/8)
Cold: Butter
Inside aisles: Brown sugar, cinnamon, and salt
This episode features a recipe developed by Liz Marino of The Clean Eating Couple.
Chicken Parmesan is classic comfort food, and this one pot pasta version is a delicious meal that comes together in under an hour WITH chopping. Anne even has some additional tips on cutting that time down if you need to (spoiler alert: rotisserie chicken).
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1.5 lb boneless skinless chicken breast
Veggies: 1 small or medium onion
Inside Aisles: 24 oz jar pasta sauce, 3/4 cup Panko breadcrumbs, 1 lb pasta (campanelle, penne, or another short shape)
Spices: Olive oil, minced garlic, dried basil and oregano, black pepper, and optionally red pepper flakes and fresh basil
Dairy: 1 tbsp butter, 8 oz mozzarella, 1/2 cup parmesan cheese
Love this recipe? Get to know Liz better on her Instagram.
Anne talks through making zucchini and yellow squash in either an air fryer or oven for a side dish that's easily turned into a meal by serving it with your favorite pasta.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Vegetables: 2 yellow squash and 2 zucchini (normal, cucumber-ish size)
Seasonings: Salt, Pepper, Garlic Powder, and Oil or cooking spray
School is out, and the snack gremlins- er, children- are home. Anne talks through how to make banana based popsicles that have peanut butter so they aren't hungry for another snack quite as soon. They also don't have a load of sugar, so kiddos shouldn't be bouncing off the walls after eating them. Well, not more than usual, anyway.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 4 bananas
Inside Aisles: 1/3 cup peanut butter, 1 tbsp unsweetened cocoa powder, 1 tbsp maple syrup
Anne talks through making a lazy lunch- honey mustard wraps with rotisserie (or leftover, or deli) , including tips for keeping the fillings and sauce from squeezing out. Great for a quick and satisfying meal that mixes up the usual sandwich a bit, feel free to deviate from the ingredients below and use what you have handy in your kitchen.
If you want a printable recipe that's linked above, but if you're making your grocery list here's what is in the wrap:
Outside: Flour tortilla, soft-taco size
Meat: Chicken breast, bacon
Dairy: Sliced provolone
Produce: Avocado
Condiments: Honey mustard
Easy day of, and even easier when prepared in advance, breakfast sandwiches are an easy and satisfying start to the day.
Anne talks through making eggs that don't fall apart, as well as how to heat them fresh as well as from frozen for whenever you need this grab and go style breakfast.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Bakery: Croissants (ideally from the clearance section- check near the back of the store)
Dairy: Eggs and sliced cheddar cheese
Meat: Bacon (leftover) or substitute your favorite breakfast meat
Anne talks through making these sweet potatoes that cook and mash right in the slow cooker. Perfect for summer barbeques, they don't need that precious grill space and are great for hosting or for bringing your crock pot along for the party!
The printable recipe is linked above, but if you're making your grocery list, here's what you'll need:
Produce: 3 lb sweet potatoes
Dairy: 1 stick (8 tbsp) butter
Sugar & Seasonings: 1/2 cup brown sugar, 1 tbsp cinnamon, 1 tsp salt
This episode features a recipe developed by Kaylen Knight of Flavorful Eats.
Chicken Adobo is a Filipino dish that braises bone-in chicken in a savory, tangy sauce with onions and garlic. Even if you've not had a lot of Filipino food, this dish uses ingredients you probably already keep in your kitchen and most certainly can find at any major grocery store.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 3 lb bone-in chicken
Veggies: 1 large onion
Sauce Base: 1 cup soy sauce, 1/2 cup white vinegar
Spices: 4 garlic cloves, 2 bay leaves, black pepper to taste, and cilantro to garnish
Love this recipe? Get to know Kaylen better on her Instagram, or join her Facebook group.
Anne talks through making a simple skillet hash with just 3 main ingredients (plus oil, salt, and pepper). A flexible meal that allows you to switch it up based on what you have or like, it's an easy weeknight dinner that can also be a savory breakfast- perfect for using up any leftovers!
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 1 lb sweet potatoes, 1 large sweet onion
Meat: 1 package smoked sausage (about a pound- I used a 14 oz one)
Seasonings: Olive oil, salt, and pepper to taste
Summer is right around the corner, and with it, tomatoes! Maybe you grow them (good for you!) or maybe you rescue a bag from the markdown produce bin at your grocery store (hello twin!), but either way extra tomatoes are great for roasting and then serving with pasta for a simple meal. Anne talks through roasting in the air fryer and oven in this episode of Easier Meals.
The printable instructions are linked above, but if you're making your grocery list here's what you'll need:
Produce: 2 lb tomatoes
Spices: Olive oil, Italian Seasoning, Sea Salt
Inside Aisles: Pasta (or you can serve them with something else)
Enjoy, and have a day that's as amazing as you are!
Want a lazy Sunday or holiday breakfast? The next time you find yourself in Trader Joe's, look for their chocolate croissants in the freezer section. Anne talks through how to proof these, bake them, and serve them.
These are also perfect for Mother's Day coming up, even the littlest kitchen helpers can put frozen croissants on a baking sheet!
The printable instructions are linked above, but if you're making your grocery list here's what you'll need:
Essential: Box of TJs Frozen Croissants (chocolate or almond)
Optional: Egg (for egg wash) or powdered sugar (for dusting)
This episode features a recipe developed by Susan Goldenberg of The Lazy Slow Cooker.
Philly Cheesesteaks are a delicious dinner, and made in the slow cooker they're very easy too! Anne talks through making Susan's recipe along with some of the ways it's flexible, and reheating the leftovers so they're super tasty.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat/Cold: 1.5 lbs shaved beef (less is okay too, it'll just be heavier on the veggies) and provolone cheese (or cheeze whiz)
Veggies: 2 bell peppers (1 red, 1 green, or your choice), 1 medium onion, 1 cup mushrooms (fresh or canned)
Spices: Worcestershire sauce, minced garlic, onion powder, salt & pepper, olive oil (optional)
Bread: Don't forget the hoagie rolls!
Love this recipe? Get to know Susan better on her Instagram!
Got leftovers? You can take those holiday roasts and easily transform them into quesadillas for a quick dinner or easy lunch. Anne talks through how to make them, along with a lazy way to make caramelized onions in case your leftover roast didn't have any (or enough) cooked alongside it.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat/Cold: Leftover pot roast (or other meat), shredded quesadilla cheese
Produce: Onion (or other preferred veggies)
Inside aisles: Flour tortillas, cooking spray or oil
Other recipes mentioned: If you have leftover ham, substitute it for the chicken in this crockpot chowder.
Eggs are an Easter tradition for a lot of people, and it's easy to end up with more hard cooked ones than your family usually eats. Anne talks through how to turn them into avocado deviled eggs with a few simple ingredients, because deviled eggs always seem to disappear.
The printable recipe is linked above, but if you're grocery shopping here's what you'll need:
Cold: 6 eggs, 3 tbsp Greek yogurt, 1 slice bacon (optional, for garnish)
Condiments: 1 tsp mustard, 1 tsp lemon juice
Produce: 1/2 avocado
Seasonings: salt and pepper to taste
Anne talks through how to make the Costco Beef and Sausage Frozen Lasagna in your oven, convection oven (or air fryer), and the microwave. Get additional tips on reheating and storage for minimal dishes, and how to keep the sauce from being runny.
The written instructions are linked above, and for this episode the only ingredient is the frozen lasagna.
This episode features a recipe developed by Kathy Berget from Beyond The Chicken Coop.
Marinating chicken thighs in italian dressing is a super easy and budget friendly meal, even if you don't have Italian dressing from the store handy- Kathy has a simple homemade recipe that you likely have everything for already. Anne talks through making it for the first time along with how to bake it if your grilling season hasn't arrived yet.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
- Meat: 6 bone-in, skin-on chicken thighs (you can substitute, but the cook time may change)
- Seasoning (aside from marinade): Salt & Pepper to taste
- Marinade/Dressing components: Olive oil, white wine vinegar, garlic powder, onion powder, dried oregano, dried basil, dijon mustard, sugar or honey, red pepper flakes, and salt.
If you're interested in extending the shelf life of your food, check out Kathy's podcast Preserving The Pantry. You can also get to know Kathy better on her Instagram.
Other recipes mentioned in this episode:
Air Fryer Mashed Potatoes
This 5 ingredient shortcut bruschetta pizza starts with store bought dough and jarred bruschetta topping for a quick and easy lunch or dinner. Anne talks through how to make it step by step.
The printable recipe is linked above, but if you're making your grocery list, here's what you'll need:
Refrigerated: 1 lb pizza dough, 4 oz mozzarella pearls (or other fresh mozzarella)
Inside aisles: 5 oz jarred bruschetta topping, 1 tbsp balsamic glaze
Produce: 5-10 fresh basil leaves
Optionally, you may want some oil to grease your pizza pan.
This lent-friendly one-pot lemon garlic pasta is meatless as is, and pairs well with just about any seafood. Anne walks through how to make it in both the instant pot as well as on the stove top.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Inside aisles: 8 oz dry pasta
Produce: 1 lemon, 4 cloves garlic
Cold: 2 tbsp butter, 1/4 cup parmesan cheese
Seasonings: salt
There's a special place in my heart for dump & go crock pot meals, especially ones with pretty minimal prep. This curry and sausage dish uses store bought curry sauce to keep the ingredients list nice and short. Anne talks through how to make it for your family for an easy weeknight dinner.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: About one pound of sausage (I used a 14 oz Kielbasa)
Veggies: A medium onion, and a bag (1 lb) of baby carrots
Sauce: 1 jar curry sauce (I use the 11 oz Trader Joe's Yellow curry) and 1 can (13-15 oz) coconut milk
This episode features a recipe developed by Lauren LeBlanc from Lauren From Scratch.
Lauren is a Louisiana native, so when it comes to cajun flavor, she knows how to make it- but for those of us with kids (or our own) low heat tolerance, her cajun blackened shrimp is light on heat without being light on flavor. Anne talks through how to make this quick protein along with a few great ways to easily use it in a full meal like sandwiches or salads.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
- Seafood: 1 pound shrimp (for ease, buy them already peeled and deveined)
- Dairy: Butter (about 2 tbsp)
- Seasonings: Paprika (1 tsp), Salt (1/2 tsp), Oregano (1/2 tsp), Onion Powder (1/4 tsp), Pepper (1/4 tsp), Ground Thyme (1/4 tsp)
If you're listening to this when it first airs, happy Mardi Gras! Should you want to make a King Cake, Lauren has a great recipe for that as well.
Get to know Lauren better on her Instagram
One of the greatest ways to speed up dinner is to use leftover meat from another meal. This pasta dish uses leftover steak, but it's pretty flexible on what protein you use- and honestly would be a good meatless Monday dish as well without it.
Anne talks through preparing our sauce while the pasta cooks for a satisfying meal that's actually ready in under 30 minutes.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 6 oz spinach, garlic
Cold/Meat: Butter, Heavy cream, Parmesan, Steak (leftover)
Inside aisles: 12 oz jar roasted red peppers, 8 oz pasta
Other recipes mentioned: if you already have red peppers you can roast them before they go bad instead of using jarred.
There are some days where dinner looks more like grazing on a variety of food with friends, be it an actual holiday, or the Super Bowl. Those days are perfect for sharing hearty, satisfying appetizers like these copycat Cheesecake Factory Stuffed Mushrooms. Anne talks through how to make them and what else you can add if you don't need them to be quite so restaurant inspired.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 24 oz mushrooms, 3 green onions, 1/2 lemon, 3 cloves garlic
Cold aisles: Italian Cheese blend (look for one with fontina if possible), Butter
Inside aisles: White wine, breadcrumbs
Seasonings: Olive oil (optional), salt & pepper
This episode features a recipe developed by Megan Porta from Pip and Ebby.
Winter is a time for cozy meals that are still easy to make- Megan's Instant Pot Spaghetti with Meat Sauce is a one-pot dish that you can walk away from for most of the cook time. Anne talks through how to make it along with a few ways to take advantage of the meal's flexibility.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
- Meat and Pasta: Ground beef (1.5 lb) and Spaghetti (8 oz)
- Veggies: 1 onion
- Sauce components: Jar spaghetti sauce (24 oz), diced tomatoes (15 oz), beef broth (30 oz)
- Seasonings: Garlic (3 cloves), Italian seasoning (1 tbsp), fennel seed (1 tbsp), brown sugar (1 tsp), seasoned salt (1 tsp), salt (1 tsp), pepper (1 tsp)
- Toppings: Parmesan (1/4 cup)
Also mentioned in this episode:
Air fryer roasted red peppers
Get to know Megan better on her Instagram
When you think of steak and peppers, odds are good you think of a dish that uses soy sauce. This is an italian style version that leans on italian seasoning and diced tomatoes instead. Most importantly, it's delicious AND easy- this is a dump and go style crock pot meal. Anne talks through how to make it, as well as ways to prep it ahead and how to use your instant pot instead if you're short on time.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: One pound trimmed steak (any cut)
Veggies: A medium onion, bell pepper (I like red, but use your favorite!), and a 14-15 oz can of petite diced tomatoes
Seasonings: Olive oil, italian seasoning, garlic powder, salt, and pepper
The best thing about refrigerated cinnamon dough is how easy and fast you can make cinnamon rolls with store bought dough.
The second best thing is how fun and simple it is to dress them up a bit. Anne talks through this 3 ingredient Oreo cinnamon roll recipe that adds oreos and heavy cream to your standard canned dough.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
8 count tube of cinnamon roll dough
1/2 cup heavy cream
14 oreos (plus more for eating while it bakes)
You've probably heard of the baked feta pasta dish that went viral in 2021, and it was popular for a reason: it's super easy and tasty. This Mediterranean take adds balsamic and green olives, which gives it a deeper flavor and isn't quite as tomato-heavy.
Anne talks through how to make it and what substitutions you can use if you aren't a fan of olives or feta.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
In the pan: 8 oz feta block, 1 lb grape/cherry tomatoes, 6 oz green olives
In the pot: 12 oz pasta - something with ridges ideally
Seasonings: olive oil, balsamic vinegar, garlic powder, basil, salt, and pepper
You're on the way home and don't feel like cooking, but takeout isn't a great idea either. Boxed mac and cheese or spaghetti with jarred sauce would do, but combined with doing dishes after still feels like more than you're up for.
Been there? Same. Luckily once you have the ratios it's easy to make pasta in one pot- and if you have an instant pot you can walk away while it cooks too!
The detailed printable instructions for are linked above, but here's the water amounts you'll need as discussed in the episode:
- 6 oz Mac 'n Cheese box: 1.25 cups water (5 oz pasta, 1 oz cheese packet)
- 7.25 oz Mac 'n Cheese box: 1.5 cups water (6 oz pasta)
- 8 oz pasta: 2 cups water
- 12 oz pasta: 3 cups water
- 16 oz pasta: 4 cups water
Maybe you had ham, maybe you had turkey, maybe roast beef. Any are good in these 3-4 ingredient quick crescent roll sandwiches.
The printable recipe is linked above, but if you’re putting your grocery list together, here’s what you’ll need:
1 package crescent rolls (8 count)
8 oz leftover (or deli) meat
3-4 slices mild cheese
Mustard or something you like for dipping
If you've been to Costco, you've probably seen the Salmon Milano in the take 'n bake section. While their already prepped version is delicious and super convienient, it's also incredibly easy to recreate yourself. Anne talks through making this copycat version with just 4 ingredients, including how to avoid overcooking it.
The printable recipe is linked above, but if you're putting your grocery list together, here's what you'll need:
- 1 lb salmon
- 1 tbsp pesto sauce (any brand)
- 2 tbsp salted butter
- 2-4 sprigs dill weed
Other recipes mentioned in this episode:
Lemon Butter Garlic Pasta
Air Fryer Zucchini and Squash
Is there anything better than a one pot dinner? Probably, but when meal planning for the week it’s hard to beat simple dinners that don’t make a bunch of dirty dishes. This baked feta chicken does just that- potatoes, tomatoes, bell peppers, and chicken in one skillet with feta cheese so you don’t need to make anything else to go with it. Anne talks through this recipe step by step, along with substitutions you might decide to make in your kitchen.
The printable recipe is linked above, but if you’re putting your grocery list together, here’s what you’ll need:
- 1 lb chicken breasts (boneless, skinless)
- 1 lb gold potatoes
- 1 bell pepper
- 10 oz cherry tomatoes
- 4 oz feta cheese
- Seasonings: salt, pepper, garlic powder, italian seasoning, and olive oil
Caprese is often thought of as a summery meal, and if you have fresh garden tomatoes, it absolutely is. But with the red and green of Christmas colors, this caprese ravioli may belong on your December menu too! Anne talks through this easy pasta dish, where the longest step is waiting for the water to boil.
The printable recipe is linked above, but if you’re putting your grocery list together, here’s what you’ll need:
- 10 oz package cheese ravioli
- 4 oz cherry or grape tomatoes
- 2 oz fresh mozzarella cheese
- 1 tbsp balsamic glaze
- Olive oil (just enough to keep pasta from sticking)
- Salt (to taste, and for pasta water)
As mentioned in the episode, I use a pot like (affiliate link) this one with a straining lid, so that I don't need to dirty a colander.
Does the idea of smelling banana bread baking for an hour make you hangry? Anne and her littles are with you- which is why this banana bread recipe is in muffin form. Anne chats through this recipe as well as three different ways to soften butter a little faster to speed up your prep time and get to eating faster.
The printable recipe is linked above, but if you’re putting your grocery list together, here’s what you’ll need:
Wet ingredients
- 1 stick butter
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 5 bananas
Dry ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Plus either cooking spray or muffin tin aka cupcake liners
Optional extras: Baker’s extract, Mix-ins of choice (like chocolate chips or walnuts)
Got leftover tri tip (or another steak cut)? Time for sandwiches! Tri-tip sandwiches are a real treat for lunch, and a delicious dinner option as well. Anne talks through the linked recipe as it's written, as well as other substitution ideas you can opt for as you look into your fridge.
The printable recipe is linked above, but if you're putting together a grocery list, here's what you'll need per sandwich:
- 3.5 oz leftover steak
- 2 slices bread (or 1 roll)
- 1 slice cheese
- 2 tbsp sauce
- 2 tbsp caramelized onions
Other recipes (aka toppings) mentioned in this episode:
Caramelized onions and mushrooms
Roasted red peppers
Cookies? For Breakfast? These deceptively healthy "cookies" are a great option when littles are asking for sweets, which always seems to be more often during the holiday baking season. Anne talks through how to make them and why she usually skips the chocolate chips often seen in this style of cookie.
The printable recipe is linked above, but if you're putting together your grocery list, here's what you'll need:
- 1 ripe banana
- 1 cup oats (rolled or quick)
- 2 tbsp peanut butter
- 1 tbsp maple syrup
This week we are breaking out the crock pots! And not a lot else, today Anne talks through a 3 ingredient dinner that's made with just ribs, an all in one seasoning, and your favorite sauce. We also chat about some tips for browning your meat.
Here is the full printable recipe for 3 Ingredient Ribs, but if you're putting together your grocery list here's what you'll need:
Pork back ribs, Old Bay seasoning, and BBQ sauce
Other recipes mentioned in this episode:
Crock pot mashed sweet potatoes and Roasted Sweet Potato Slices
If you want to make either of those as a side dish you'll need sweet potatoes, salt, butter or olive oil, cinnamon, and brown sugar.
This episode features a recipe developed by Melissa Williams from Persnickety Plates.
This Halloween, Anne talks through making Melissa’s breakfast pizza that makes a great way to mix up breakfast or enjoy breakfast for dinner.
The full printable recipe is linked above, but if you’re making your grocery list here’s what you’ll need:
Dairy/Cold: Two 8 oz packages crescent rolls/sheets, 6 eggs, 8 oz cheese
Other: Your favorite toppings (i.e. veggies, ham, bacon)
Seasonings: Salt and pepper
Also mentioned in this episode:
Dump and Go Crockpot Meals
Sides for quiche
Easy Halloween treats by Melissa:
Red Velvet “Raw Meat” Rice Krispies Treats
Crockpot Halloween Haystacks
Ghost Oreo Balls
Get to know Melissa better on her Instagram
In this episode Anne reviews what Sous Vide is and how to get started with it. Beginning sous vide cooks will love how juicy and tender any steak comes out with this method. Tri-tip is an often glossed over steak cut that shines in the value department.
The full printable recipe is linked above, but if you're putting together your grocery list here's what you'll need:
Meat: a 2-3 lb tri-tip steak (sometimes called a "roast" on the package because of the size)
Spices: Salt, black pepper, and garlic powder. Alternatively, your favorite steak rub.
Optional: Smoked salt, oil, butter.
Side dish recipes mentioned in this podcast include:
Air fryer zucchini and squash
Air fryer broccoli and cheese
Ready for an easy prep but decadent breakfast treat? On this episode Anne talks through transforming store bought cinnamon roll dough into a dessert worthy breakfast: peach cobbler cinnamon rolls. Just 6 ingredients including the rolls, it only takes a few minutes to prepare, and bakes in half the time of a traditional cobbler.
The full printable recipe is linked above, but if you're putting together your grocery list here's what you'll need:
Rolls: an 8 count of cinnamon roll dough
Fruit: 15 oz can peaches packed in juice
Dairy: 1/4 cup heavy cream and 4 tbsp butter
Baking: 1/2 cup flour and 1/4 cup brown sugar
It's fall ya'll! Or at least, not summer, so let's make some soup! In this episode Anne talks through making Chicken Potato Chowder in your slow cooker. We also chat about common substiutions, as well as how to make it on the stove top if you prefer.
The full printable recipe is linked above, but if you're making your shopping list here's what you'll need:
Veggies: 2 pounds of potatoes, 1 large onion, a 15 oz can of corn, and an 8 oz bag of shredded carrots.
Seasonings: Garlic, salt, and pepper to taste
Liquids: 4 cups broth, and 2 cups milk- plus 3 tbsp of corn starch mixed into the milk.
Protein: 2 cups rotisserie or leftover chicken
Meltables: 8 oz cheddar and 1/2 cup sour cream
Plus whatever toppings you like, such as corn chips or shredded cheese.
When takeout sounds tempting but you know you should cook, this 5 ingredient pasta dish can help keep you out of the drive thru.
Instant Pot Pesto Chicken Pasta is made with pasta, pesto sauce, broth, leftover chicken, and parmesan cheese. There's hardly any prep, but loads of flavor! If you don't have an instant pot, Anne talks through making it on the stovetop as well. Plus a few easy changes to tailor this dish to your family.
This week on Easier Meals, we're making leftover pulled pork tacos! A classic easy meal, there are so many more ways to make tacos than the traditional ground beef style.
Anne goes through how to make them, starting with shredded meat from last week's slow cooker pulled pork, we then add: brown sugar, chili powder, cumin, salt, and lime juice. Just heat and serve with your favorite shells and toppings for a fresh take on leftovers!
In the very first episode of Easier Meals we are making Easy Crock Pot Pulled Pork!
Anne walks you through how to make this recipe with a bed of vegetables, how to make just the pork for a crowd, as well as what cuts work best and what to do if the roast you bought won't fit in the crock!
Serve it with vegetables, on sandwiches, or turn the leftovers into delcious taco fillling for a truly easy dinner.
Seasoning quantities as mentioned in the podcast for a 3 lb roast (so total for a sirloin, or per side for a large shoulder/rump):
- 1 tbsp apple cider vinegar (do not scale up)
- 1 tsp salt
- 1/2 tsp peper
- 1 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tbsp cinnamon
- 1/2 cup brown sugar