Seriously the easiest ever – 1 pot Chicken, Rice and Broccoli

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Chicken, Rice and Broccoli Casserole

  • Servings: 4-6
  • Difficulty: easy
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The easiest casserole ever, dump everything in, stir, cover and cook for an hour. YUMMY!

When life gets in the way and you don’t even have time to run to the store to pick up frozen pizza, this is what you need in your life. It taste like you spent a lot of time in the kitchen, but it seriously only takes about 5 minutes to cut up the chicken, broccoli and stir together.

Ingredients

  • 1 can condensed cream of chicken soup (or cream of whatever)
  • 1 cup water
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 cup uncooked Jasmine rice
  • 1 lb. uncooked chicken breast or tenders, cut into bite sized pieces
  • 1 head broccoli, cut into bite sized pieces
  • 1/2 tsp Cajun seasoning
  • 1/2 -1 cup grated cheese, I used a mix of Gouda and Sharp Cheddar (optional)

Directions

  1. Preheat oven to 375F. Spray a 9 x 13-inch baking dish with cooking spray.
  2. Add cream of chicken soup, water, sour cream, and heavy cream to the prepared dish. Whisk together until completely combined.
  3. Stir in uncooked rice. Make sure rice is completely coated (if you have dry rice it will not cook and it will be crunchy. Nobody likes crunchy rice!
  4. Add uncooked chicken, and broccoli pieces, stir everything well and then press everything down into the liquid.
  5. Sprinkle top with your Cajun seasoning.
  6. Cover tightly with foil (this is KEY! – it has to be a tight seal to keep the juices in and cook the rice.
  7. Bake for 1 hour, or until the liquid is absorbed, and the chicken is cooked.
  8. Sprinkle the top with grated cheese and return to the oven for a few more minutes, just until the cheese is melted.

One Pot Goulash

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One Pot Goulash

  • Servings: 6*
  • Difficulty: easy
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Super quick and simple, one pot goulash - very forgiving


I love recipes that are so forgiving and only require you to get one pot dirty! This is my jam right here. A tasty goulash like my mama used to make, but I throw in canned beans and corn to make it stretch even more. So good!

Ingredients

  • 1 lb ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped (optional)
  • 2 cloves of garlic, minced
  • 15 oz tomato sauce
  • 15 oz can diced tomatoes
  • 1 1/2 cup dry elbow macaroni
  • 2 1/4 cup water
  • 1 TBSP Italian seasoning
  • 1 TBSP seasoned salt
  • 1/2 TSP pepper
  • 1 1/2 TBSP soy sauce
  • 1 cup frozen corn (or 1 can, drained) (optional)
  • 1 can beans, drained (optional)
  • Cheddar cheese (optional)
  • Sour Cream (optional)

Directions

  1. Brown ground beef in large pot, drain if you have a lot of grease.
  2. Add the onion, bell pepper and garlic, cook until soft.
  3. Add sauce, diced tomatoes, seasonings and water. Cook covered for 15 minutes over low heat.
  4. Add pasta, stir well, cover and simmer over low heat for 30 minutes.
  5. Turn off heat. Add corn and beans stir well.
  6. Top with cheddar cheese, cover and let sit for 15 minutes.
    7. Top with sour cream and enjoy!

Southern Mustard Greens and Sausage

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Mustard Greens and Sausage

  • Servings: 4
  • Difficulty: easy
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A southern classic, fresh mustard greens, onions and sausage, cooked in a touch of heaven - aka, bacon grease.

My husband was raised by his grandparents and grew up on a farm, a real farm, where produce of all kinds was grown and sold at little farmer’s markets all over Texas. His grandpa, “Cotton” is in his late 80s and still works in the garden daily and can be found at the local farmer’s market up on the square, every Saturday morning, rain or shine. My family never wants for fresh veggies, pickled okra or jelly, because grandpa keeps us stocked up. This weekend, as we were walking through his garden, he pulled out his pocket knife and cut us “a mess” of mustards – now my version of “a mess” and his version are a little different. This is what he sent home, the part floating in the water, was enough for our dinner. But, oh how we love that man. This recipe is typically how we cook our greens – although we usually use bacon instead of sausage, I was feeling extra special when I got ready to cook and used smoked sausage.

Ingredients

  • 2 Tbsp bacon grease
  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 1-2 Tbsp minced garlic
  • 1-2 lbs of mustard greens, stems removed, torn into 3-4″ pieces and washed and rinsed numerous times
  • 12-16 oz smoked sausage, cut into 1/2 moon bite size pieces
  • 2-3 cups of chicken broth
  • 1 Tsp Cajun Seasoning
  • Cracked black pepper, to taste

Directions

  1. Sauté onion in vegetable oil and bacon grease until soft and starting to brown.
  2. add sausage and garlic, cook a few minutes longer.
  3. Add the greens and toss until it starts to wilt.
  4. Add chicken broth and Cajun seasoning and bring to a boil, lower heat, but keep it cooking – if you drop to a simmer, it will take forever. Stir often. It takes a while for it to cook down – 45 min – an hour for us. You want almost all of the liquid cooked out.
    5. Serve with cornbread and fresh tomatoes.

Crockpot Beef Enchiladas

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Crockpot Beef Enchiladas

  • Servings: 6-8
  • Difficulty: easy
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Tasty layers of beef, tortillas and cheese that will leave you surprised it came from the crockpot.

I love the ease of crockpot meals, but my family is big on taste – and this recipe has it all. These enchiladas are packed full of great flavor, but has a fix it and forget it vibe. It is also a very forgiving recipe that allows you to substitute with what you have on hand.

Ingredients

  • 1 onion, diced
  • 1 jalapeño, cored and diced small (optional)
  • 1 bell pepper, diced (optional)
  • 1 Tbsp oil
  • 2 Tsp minced garlic
  • 1 pound ground beef
  • 1 Tbsp taco seasoning
  • 1/2 Tsp cumin
  • 1/2 Tsp chili powder
  • 1/2 Tsp pepper
  • 1 can red enchilada sauce (save 1/3 cup for top)
  • 1 can green chilies
  • 1 can corn (drained & rinsed))
  • 1 can black or pinto beans (drained & rinsed)
  • 1 cup salsa, jarred or homemade
  • tortillas I used 24 street taco size I prefer corn
  • 2-4 cups shredded Cheese, I use Monterey Jack and cheddar – I like thick layers, so I use 1 cup (4 oz) on each layer but you can use less.

Directions

  1. I have a crockpot with a sauté feature, if you don’t, use a skillet on your stove to sauté. Sauté onions and peppers in oil until tender and translucent.
  2. Add garlic and cook for 1 minute.
  3. Add beef and brown. If you have a lot of grease, drain some.
  4. Add seasonings.
  5. Since I do the entire meal in my crockpot, at this point I transfer the mixture to a large bowl. Wipe out crockpot with a paper towel and spray with cooking spray.
  6. To the meat mixture, add corn, salsa, beans, green chilies, and enchilada sauce (save 1/3 cup sauce for the top) mix well. Taste! If you want more flavor, add more seasonings here.
  7. I slice my tortillas into strips so when I serve, it scoops out easier. To the bottom of the crockpot, add 6 sliced or torn tortillas. Or go rogue and place them whole. Top with 1/3 of beef mixture, then 1 cup shredded cheese.
  8. Repeat layer, tortillas/beef/cheese, then again, tortillas/beef/cheese. Top with a layer of tortillas, the remaining enchilada sauce and end with cheese.
  9. Cook on low for 4 hours.
  10. We like to top ours when we serve with sour cream, avocado, cilantro, green onions, diced tomatoes and olives – but it’s great straight out of the crockpot.

The BEST Baked potato soup

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The BEST Baked Potato Soup

  • Servings: 8
  • Difficulty: moderate
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A delicious, filling soup that will make everyone want seconds.

This is the most delicious baked potato soup recipe, it takes all the wonderful flavors of a stuffed baked potato and creates a creamy soup that makes me feel like a rock-star when I serve it. Even my soup-hating son, likes this one!

Ingredients

  • 2/3 cup + 2 Tbsp Flour
  • 2/3 cup butter
  • 2 Tbsp bacon grease
  • 10 cups milk (warmed up)
  • 4 green onions, green and white chopped plus more for serving
  • 4 lbs potatoes, baked, peeled, & cut into bite sized pieces
  • 1 1/4 cups sour cream
  • 2 Tsp salt (I like more)
  • 1 Tsp pepper
  • 6 oz sharp cheddar, shredded plus more for serving
  • 1 lb bacon, cooked crispy and crumbled for serving

Directions

  1. Melt butter and bacon grease in large pot until bubbly. Add flour and whisk well, cook for 1 minute.
  2. Slowly add warmed milk, whisking well. Whisking constantly, bring to a boil (it will thicken).
  3. Add green onions and cooked potatoes – switch to a spoon so you don’t pulverize your potatoes, keep stirring, making sure to keep the mixture from scorching. IF you start feeling the bottom scorch, don’t scrape the bottom with your spoon. It will be fine.
  4. Bring back to a boil, turn to low and simmer for 10 minutes, stirring often.
  5. Add sour cream and cheese, stir until melted and remove from heat.
  6. Ladle into bowls, top with cheddar cheese, green onions and copious amounts of bacon.

Chocolate Cream Pie

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Chocolate Cream Pie

  • Servings: 6-8
  • Difficulty: easy
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A rich and creamy, dark chocolate cream pie.


This pie is so incredibly rich and creamy, it will not disappoint. The Oreo cookie crust definitely takes it over the top and the cool whip helps soften the deepness of the chocolate. You really need a large glass of ice cold milk to go with this.

Ingredients

  • 1.5 cups sugar
  • 1/2 cup cocoa powder (I used dark chocolate)
  • 1/4 cup cornstarch
  • 1/4 Tsp salt
  • 3 egg yolks
  • 2 cups milk
  • 1 Tsp vanilla
    • Crust
  • 28 Oreos, crushed
  • 6.5 Tbsp melted butter
    • Serving
  • Cool whip

Directions

  1. Preheat oven to 350°.
  2. For the crust – You can use a store-bought pie crust, but I prefer making my own. Crush the Oreos, and pour the melted butter onto the Oreos and mix well. Press into a pie pan, or a springform pan. If using spring-form pan, only go up part of the way. Bake for 10 minutes – Set aside to cool.
  3. For the pie filling – Combine the sugar, cornstarch, cocoa powder, salt, and eggs. Slowly add the milk and begin heating over medium-high heat. Cook, whisking constantly until mixture is thick and bubbly. This typically takes 12 to 15 minutes. Remove from heat and add the vanilla stir well. Pour into cooked piecrust and smooth the top out. You may have more filling than will fit in your pie plate, no worries just eat the excess.
  4. Place in the refrigerator for a couple of hours to chill. I like the served with Cool Whip, but you could also make a meringue for the top. If you put this in a springform pan use a thin sharp knife to loosen the edges all the way around – then open the outer ring before cutting.

Egg Roll Bowl

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Egg Roll Bowl

  • Servings: 4-6
  • Difficulty: easy
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A fresh, light, Asian-inspired dish, perfect for a weeknight dinner.

I am not usually a fan of healthy, but this is one of my favorite recipes. Not only is is super easy, but it is packed full of flavor and dare I say it – HEALTHY. I like to serve ours with coconut rice and top it with green onions and toasted sesame seeds.

Ingredients

  • 2 Tbsp vegetable oil
  • 1 Tbsp Sesame oil
  • 1 onion, chopped
  • 1-2 Tbsp minced garlic
  • 1 Tbsp ginger powder
  • 1 lb ground turkey, chicken, pork, or beef
  • 1 can water chestnuts, sliced
  • 1 bag cole slaw mix
  • 1-2 Tbsp Oyster Sauce
  • 2 Tbsp soy sauce
  • 1/4 Tsp Red pepper flakes
  • 1 bag won ton strips

Directions

  1. Sauté onion in vegetable oil until soft.
  2. Add the sesame oil and ground meat, breaking it up as you cook it.
  3. Add the garlic, ginger & red pepper flakes, once the meat is done, add the water chestnuts, oyster sauce and soy sauce. Continue to cook over low. 4. Add the bag of coleslaw and slowly toss until wilted.