Delicious and Simple Eats
Homemade Spaghetti Sauce and Alfredo Sauce
Having a large amount of family living nearby and visiting often, I have had to learn how to feed a crowd! I love cooking and so these recipes are easy, with minimal prep and clean up. In order to make these two sauces I used a pot, skillet and Crock-Pot.
I made the spaghetti sauce, or red sauce on the stove and the Alfredo sauce in the Crock-Pot. This helped with minimal work and an easy clean up of only a few things at the end of the prepping.
Recipe for Spaghetti Sauce:
- 1 can tomato puree
- 1 can diced tomatoes
- 1 tsp onion powder
- 1 tsp minced onion
- 1 tsp garlic powder
- 1 tbsp brown sugar
- 1 tsp Italian seasoning
- hamburger (if you would like)
- salt and pepper to taste
Mix all ingredients and put in a sauce pan on medium heat. Heat all ingredients until they are warm (about 15 minutes). If you choose to add hamburger, heat in a skillet until brown, then drain and add to sauce.
Recipe for Alfredo Sauce:
- One triangle of Parmesan cheese (grated)
- 2 tbsp cream cheese
- 1 pint of heavy whipping cream
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Put all ingredients in the Crock Pot and put on low heat for one hour.
Add noodles at to your pasta and enjoy!
Sheet Pan Fajitas
Sheet pan dinners are a great way to prep and cook everything using a minimal amount of dishes. This recipe is both delicious and satisfying.
I happen to like my steak medium well, so you can adjust the cook time for your steak to your liking!
Ingredients:
- 1 lb flank steak
- 3 boneless, skinless filets (chicken)
- 1/2 cup olive oil
- 1/2 tsp cumin
- 1 tsp minced garlic
- 1 tsp garlic powder
- 2 tsp chili powder
- 2 tsp salt
- 1/4 tsp pepper
- 1 tsp paprika
- 1 tsp onion powder
- 2 red bell peppers
- 2 orange bell peppers
- 2 yellow bell peppers
- 3 onions
- 5 limes
- 10 corn tortillas
Directions:
- Preheat oven to 400 degrees.
- First thinly slice chicken into long strips.
- Slice steak into thin strips.
- Slice onion; roughly 1/2 inch in size.
- In a small mixing bowl add all spices together.
- Drizzle meat with olive oil.
- Rub spice mixture on meat.
- Place all veggies on baking sheet and bake for 5 minutes.
- Add all meat to baking sheet, bake for 7-15 minutes until meat is done and veggies are crispy.
- Warm tortillas.
- Slice limes and serve with fajitas.
- Enjoy!
Bruschetta; Simple, Easy, Tasty
Eating a simple yet delicious snack or meal is both nice and time saving! I love prepping bruschetta and eating for multiple meals.
Ingredients:
- 1 loaf French bread or baguette
- 7 Roma tomatoes
- 1 Tbsp balsamic vinegar
- 3/4 tsp salt
- 1/4 cup chopped basil (fresh)
- 2 cloves minced garlic
- 1/2 tsp pepper
- 1/4 cup olive oil, or butter
- 1/4 cup diced onion (optional)
- 1/2 cup mozzarella cheese
- Check out the link for my favorite mixing/prep bowls below!!!
Directions:
- preheat oven to 350 degrees F
- Slice baguette bread to desired thickness, I prefer about 1/2’’ slices
- brush olive oil or melted butter on both sides of bread
- dice tomatoes, garlic and onions
- sauté onions in 1/2 tbsp of olive oil (to bring out flavor) if using minced garlic (dried spice) skip this step
- add dry spices to tomato mixture (tomato, garlic, onion) and add balsamic vinegar, stir and leave to sit while bread is baking
- place bread on baking sheet in oven for 5 minutes, then flip and return to oven for 5 more minutes (**depending on how crunchy you prefer your bread, adjust time in oven)
- remove bread from oven and top with tomato mixture
- top bread with mozzarella and place in oven on broil for one minute, to melt the cheese (skip cheese step if you’re vegan!)
- enjoy!
Easy Chicken Noodle Soup-Made in the Instant Pot
Easy meals that are delicious and can be frozen or last a few days have become part of how I choose meals these days.
Last night I made homemade chicken noodle soup in the Instant Pot that was delicious!! Between prep and the soup in the bowl it took less than an hour!
Ingredients:
- 3 large boneless skinless chicken breasts
- 3 bay leaves
- 1 tsp parsley
- 1 tbsp salt (add more to liking)
- 1 tsp pepper
- 1 tsp oregano
- 1 tsp basil
- 5 tbsp butter
- 2 cups sliced celery
- 2.5 cups sliced carrot
- 2 cups diced onion
- 12 cups chicken broth
- 4 cups wide egg noodles
Directions:
- Cut all carrots and celery, dice onion and place in a bowl.
- Turn on instant pot to sauté, when it is heated place butter and veggies in and heat until onions become clear in color.
- Add the oregano, salt, pepper, basil and bay leaves to the pot.
- Add the chicken stock, and chicken breasts to pot and stir to combine ingredients.
- Place and lock lid on pot, push manual cook to high pressure and set timer for 9 minutes.
- Once timer goes off, carefully release pressure from instant pot and open lid away from you as to avoid burn from any lingering steam.
- Pull the chicken out of pot and shred.
- Put chicken back into the pot and add 4 cups of wide egg noodles.
- Stir everything together, place lid back on pot and push the steam valve to close. Leave everything to sit for fifteen minutes.
- Remove lid and check pasta, to ensure it is el dente.
- Dish up soup and enjoy!
