DINNER

Jalapeno Cheddar Chicken Soup – in the crock pot

You all know how much I love Easy Family Dinner Ideas like soup. Make it tomato based & I’m all over it. Even better, add some meat, a little pasta or maybe even some spinach or other veggie & I’m in heaven. I love, love, love tomato based soups any time of year. But these chilly months really give me the excuse I need to cave into those cravings & whip up a big ol’ stockpot of hearty goodness. Really – I crave it almost as much as I crave pulled pork. Even just telling you about this soup makes my mouth water & I have to really fight the urge to head to the kitchen & make some more. This particular Macaroni & Sausage Soup was one that made me truly sad when I tried to stick to my “no going back for seconds” rule. I so wanted another helping.

This was so hearty & filling. I really did want more – then I waited just a couple minutes & the fullness started settling in. Then I was happy I didn’t stuff myself. However I was quite excited knowing that we had plenty of leftovers for the next night. I literally looked forward to it all day long. Don’t you just love recipes like that?!

Print Recipe

Macaroni & Sausage Soup

Ingredients

2 pounds ground sausage
2 28 ounce cans crushed tomatoes
1 (12 ounce can tomato paste
32 ounces chicken stock
1 qt half & half
1/2 pint heavy cream
1/2 tbsp minced onion
1/2 stick butter
2 cups elbow macaroni
6 ounces shredded Parmesan cheese
Salt pepper, granulated garlic to taste
Top with croutons to serve

Instructions

Brown sausage in large skillet over med-high heat adding all seasonings (onions, garlic, salt, pepper & granulated garlic) as you cook
Add crushed tomatoes, tomato paste, chicken stock, browned ground sausag to a large stock pot.
Bring to a boil- stirring frequently – Add additional seasonings to taste.
Continue to boil 5-10 minutes for flavors to marry
In another pot cook your macaroni to package directions & drain (usually 8-12 minutes)
Reduce heat on soup & slowly add in half & half & heavy cream – stir well
Bring soup to a simmer- Do Not Boil. Simmer about 5 minutes
Add in Parmesan cheese & cooked macaroni
Stir until cheese has melted & blended into the soup.
Serve with a little more cheese on top

Want more soup recipes?

Crock Pot Turkey & Rice Soup

Idaho Potato Soup

To see where I am linking today- visit HERE

Bacon Mac & Cheese

By Kleinworth & Co 6 Comments

It’s COLD – which means I’m wanting comfort food. What says comfort food more than homemade mac & cheese??!! This Bacon Mac & Cheese is truly my favorite. It’s thick, creamy, super cheesy…..and has huge chunks of bacon in it. Really – you can’t go wrong here with Easy Family Dinner Ideas like this. It isn’t complicated either. We typically cook in tandem – it’s just easier that way for us. So I usually have the hubs working on minding the noodles while I make the roux. The longest part of the prep is cooking the bacon- which we do in the oven. So we do the bacon first so it has time to cool before we cut it. Then we make the other stuff & the hubs chops the bacon in the 8-10 minutes that it takes for the noodles to cook. It really comes together fast. If it’s were not so loaded with cheese – I would make this all the time for a quick & easy dinner. But we make this every couple months or so & it’s definitely a treat each & every time we do.

This batch feeds our family of 5 (with 3 teens) for 2 nights.

I actually make a half batch of roux the second night & add it to the leftovers to keep it super creamy.

All I can say is – INCREDIBLE!!!!

This makes quite a bit. We made double this amount (like a HUGE batch) for guests & it was completely GONE!

More Great Mac and Cheese Recipes

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Bacon Mac & Cheese

Ingredients

2 packs thick bacon- cooked & chopped
48 oz elbow macaroni
2 sticks butter
1 cup flour
3 tsp salt though I usually just sprinkle in the seasonings to taste
2 tsp pepper
1 tbsp minced onions
1 tbsp granulated garlic
4 cups low fat milk
2-1/2 cups shredded sharp cheddar cheese
2 cups shredded Swiss cheese

Instructions

Cook your bacon- cut & set aside.
Prepare pasta noodles to package directions- cooking al dente so they hold up in the mixing process.
Drain & set aside in large covered pot.
Prepare your roux by melting your butter in a large pot over med/high heat.
Once it's almost melted quickly whisk in your flour & seasonings.
Keep it moving & wait for it to darken slightly & come to a thick creamy texture.
Whisk in your milk & increase your heat to high to get mixture to thicken- keep whisking.
Stir in your cheeses & heat until all cheese is melted & combined - at least 2-3 minutes.
Pour into your pot of noodles- add bacon-
Stir well to combine & coat everything with cheese.
ENJOY!!!

Looking for more comfort food?

Slow Cooker Clam Chowder

Jalapeno Cheddar Chicken Soup

Beef Macaroni Soup

To see where I am linking today- visit HERE

Slow Cooker Clam Chowder

By Kleinworth & Co 9 Comments

The cold winter weather has arrived not only here in North Idaho- but in nearly every place in the country. So are you wanting to hunker down, pull out the slow cooker & make some comfort food?? Yeah – I thought so. I have the perfect Easy Family Dinner Ideas for you. I love utilizing my slow cooker on cold winter days because I can have dinner going & still have my stove top & oven free for all the other things I want to make. On the coldest days my favorite place to be is in the kitchen baking. The oven warms the room & it feels so cozy. But I still need dinner & that’s where this Slow Cooker Clam Chowder comes in.

This recipe proves that a good Clam chowder doesn’t have to be complicated.

The hubs was traveling when I made this. He sure missed out. The kids didn’t leave him even a taste.

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5 from 1 vote

Slow Cooker Clam Chowder

Ingredients

4 6.5 ounce cans minced clams with juice
1 pack bacon- cooked
1 medium onion
3/4 cup chopped celery
6 medium potatoes russet or red - peeled & chopped
1 cup clam juice from your cans
4 cups chicken broth
Salt & pepper to taste
1 tbsp dried dill
1 tsp fresh parsley
1 cup half & half
2 cups milk
4-6 tbsp corn starch
1/2-2 cups instant potato flakes

Instructions

Cook bacon until it's crispy.
While the bacon is cooking add onion, clams, celery, chopped potatoes, clam juice, broth, seasonings to crock pot & cook on high 3-4 hours or on low 6-7 hours
When bacon is done - chop & add to soup
During the last hour - add half & half.
In a separate bowl combine cornstarch & milk - add to soup & allow to continue to cook & to thicken
If it's not as thick as you like - add potato flakes 1/2 a cup at a time - waiting about 10 minutes before adding more until you reach the thickness you desire
Enjoy.

Looking for more hearty soups?

Crock Pot Chicken Tomato Soup

Idaho Potato Soup

To see where I am linking today- visit HERE

Vodka Sauce

Chicken Vodka Tortellini

Before the hubs had left on his trip I stopped at the store & picked up a huge bag of tomatoes. For some reason I had it in my head that I was going to make enchilada sauce. Well… those of you who already know that you don’t use tomatoes in enchilada sauce are laughing at me right now. I know – but at least I didn’t try to make it work using them. I ditched my not so great idea & went back to my Easy Family Dinner Ideas. One thing I have always wanted to do was make my own pasta sauce. I have seen many different marinara recipes floating around & I thought about trying one of those. But what I really love is Vodka Sauce. It’s so amazing & I love that you get the flavor enhancement from the vodka – but all the alcohol cooks out so everyone can enjoy it. So that’s what I set out to make.

So I just started pulling ingredients out that I thought would work well. I didn’t really have a plan – it was sort of throw this in & “oh, this would be great” sort of recipe day. I had the basics in my head & the rest was just R&D. Which I am happy to say, worked out great this time. While that isn’t always the case & there have been plenty of recipes as of late that didn’t make it here for one reason or another – this one I had to give you.

Something so satisfying about making your own sauce. I then used it with some ground beef & elbow macaroni & a few olives. YUM!

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Vodka Sauce

Ingredients

1 green bell pepper
2 orange sweet peppers
1/2 purple onion
10 to matoes
1 can tomato paste
1/3 cup vodka
3 fresh basil leaves
1 cup Parmesan cheese
1/2 - 1 cup half & half
season salt
granulated garlic
salt & pepper

Instructions

Cut all peppers - removing seeds & chop
Chop onion
Place peppers & onion in food processor & pulse to thick but pureed consistency
Transfer to deep skillet
Cut tomatoes & place in food processor & pulse just a few times to bring them to the consistency of crushed tomatoes
Pour into skillet
Add seasonings, vodka & tomato paste
Bring to a boil for 5-7 minutes stirring frequently
Add basil
Cover & reduce heat to low & allow to simmer approx 30 minutes
After 20 minutes - slowly add cheese & half & half - stir
Allow to simmer remaining 10 minutes
At this point you can immediately add this to your browned meat & then to your pasta & serve
Or you can carefully transfer to jars & store in refrigerator for several days before using.
This filled 2- 32 ounce jars.

Looking for more great pasta ideas?

Tuscan Ravioli Soup

To see where I am linking today- visit HERE

Chicken Fajitas

Veggie Chicken Alfredo

This post brought to you by The Frozen Food Foundation. The content and opinions expressed below are that of kleinworthco.

I love a hot, home cooked meal. Good Easy Family Dinner Ideas. But with heading to the gym & the kids swim team & rock climbing schedules – it’s hard to be here to prepare something for us all. I certainly don’t feel like making something time consuming after getting home late but I don’t want to head to the drive-thru either. It’s important to me to give the kids home cooked meals as often as possible – which is why I am so in love with these simple Chicken Fajitas. I was able to whip these together in less than 30 minutes & even the clean up was a breeze. Now that’s my kind of dinner.

The key here – frozen veggies. I love fresh veggies in my meals – but the prep time can be a bit much when it’s late at night. So grabbing these ready to cook frozen veggies is PERFECT. Nearly 80 percent of Americans fail to consume the recommended amounts of fruit, with nearly 90 percent failing to meet dietary recommendations for vegetables. That is a startling statistic. I am striving to change that for our family. A variety of factors may contribute to low consumption, including cost and convenience. A recent study revealed one easy solution: frozen.

I just skillet fried my chicken & shredded. Then I returned it back to the skillet – added the veggies & a little sauce & cooked until the veggies were hot & the flavors had blended. SIMPLE!

The best part – my kids LOVE these. After a hard workout – this was delicious.

Print Recipe

Chicken Fajitas

Ingredients

3-4 pieces boneless skinless chicken breast
Frozen peppers & onions blend
Tortillas
Sauce of choice

Instructions

Saute your chicken breasts in large skillet until thoroughly cooked - adding your favorite seasonings
Once cooked - remove & shred into large chunks
Return to skillet & add frozen veggies & sauce of choice - I like a glaze
Saute until veggies are cooked & flavors are blended
Serve in small flour tortillas

Notes

Make this in the air fryer - cook at 360 degrees for 16-20 minutes, stirring about halfway through.

Why do I stock up on frozen foods??

The University of California, Davis, in partnership with the Frozen Food Foundation, conducted a study that revealed that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases better than – their fresh counterparts. For the study each fruit and vegetable was analyzed under the following conditions: frozen (analyzed within 24 hours of harvest and after 10 and 90 days of storage in a freezer) and fresh-stored (analyzed within 24 hours of harvest and after three and 10 days of storage in a refrigerator).

I love that I can always have fruits & veggies on hand without the worry of then going bad too quickly. Freezing fruits and vegetables is nature’s pause button and an easy way to combat things like the cost of fresh produce, the cost of fresh ‘out of season’ produce and issues like fresh fruits and vegetables spoiling before you’re able to prepare and eat them. Results of the studies done reveal that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases better than – their fresh counterparts. Which makes me confident when turning to them to make quick & easy meals for my family.

I love to incorporate fruits & veggies in my daily recipes but having a variety in the house at all times would be challenging if it were not for the convenience of freezing. I keep a nice stock in both my freezers to make meal prep quick & simple on busy nights.

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Want more quick & easy dinner ideas?

Angel Hair Pasta in Burgundy Garlic Sauce

To see where I am linking today- visit HERE

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Veggie Chicken Alfredo

Ditalini & Sausage Soup

Are these weeknights getting more hectic than ever? I know! Seems like so much is happening right around dinner time all week long. But you don’t have to go through the drive through to get dinner quick. You can absolutely have a home cooked meal your kids will enjoy with just a few minutes of prep with Easy Family Dinner Ideas. The kids can even help you. I know my kids are more invested in what we are having for dinner when they get to help make it. Plus I’m teaching them valuable life skills for the future. Let me show you how easy it is to make this Veggie Chicken Alfredo. It comes together in less than 30 minutes – which is great for those busy nights.

Sometimes I will make this ahead of time & then we can reheat at dinner time.

When we are getting home late from the gym & swim team – I definitely want easy.

My son is great at helping with this dish. He gets the veggies in the microwave & keeps the noodles stirred while I tend to the chicken & sauce. While this dish comes together in about 30 minutes if you are preparing alone – it’s even quicker if you have a few extra hands helping out.

Print Recipe

Veggie Chicken Alfredo

Ingredients

1-3/4 cup grated Parmesan cheese
1/2 cup 1 stick butter
1 cup half & half
1 bag Birds Eye Asian Medley veggies
4 pieces boneless skinless chicken breast
1 box fettuccine noodles

Instructions

Cut chicken into chunks & place in skillet
Drizzle a little olive oil over chicken & saute until full cooked. Add in desired spices about half way through cooking. Remove from heat & set side.
In a large stock pot- heat water to boiling - cook noodles to package directions (usually 8-11 minutes)
While noodles are cooking, place butter, cheese & half & half in small saucepan & heat over medium - stirring frequently
Place bag of steamable veggies in microwave & cook to package directions while you are working on the sauce & noodles
Continue to heat the sauce, stirring until all ingredients are melted & fully incorporated.
Remove from heat - set aside.
Once noodles are done cooking- drain & transfer back into stockpot.
Add in cooked chicken, sauce & veggies - stir well
Enjoy.

This year, Birds Eye has partnered with Melissa d’Arabian, celebrity chef, mom of four, and host of FoodNetwork.com’s web series The Picky Eaters Project, to make a difference and help moms with the dinnertime dilemma. Many moms think that preparing a nutritious meal is time consuming. So Birds Eye frozen vegetables is helping moms by providing nutritious, tasty veggies that kids will love. Together, Birds Eye and Melissa are combining their expertise in getting children to eat more veggies, one bite at a time.

I love that Birds Eye has partnered with Melissa d’Arabian. I have worked with her on another project a while back & I can say, she’s truly dedicated to giving families healthy & better for you alternatives.

Step Up To The Plate is Birds Eye’s long-term commitment to reshaping kids’ veggie perceptions and getting children to like veggies for life.

Today, 9 out of 10 people in the United States do not get the proper amount of vegetables, according to The State Of The Plate report.

Birds Eye continues to make eating more vegetables a reality by showing families how to fill half the plate with veggies in fun and simple ways moms and kids will both like. By providing moms with more than 40 unique vegetable blends year round at affordable prices, Birds Eye continues to be her ally in the dinnertime dilemma.

Check out this great video of Melissa d’Arabian giving her tips for getting more Veggies!

Connect with Birds Eye on Facebook & Twitter!

Want more quick dinner ideas?

Popcorn Pork & Rice Supreme

Garlic & Herb Croutons

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

To see where I am linking today- visit HERE

Pages: 1 2

Crock Pot Chicken Tomato Soup

By Kleinworth & Co 5 Comments

Hello there all my dear friends! Looking for Easy Family Dinner Ideas? I’m so happy because my dear old Jeep will finally be here in North Idaho in the next couple months. You see – it’s been in my family since I was little. My brothers & I would pile in the back & we’d head out to the river with the boat for some of the best holiday weekends of my life. When the hubs & I were brand new, without a penny to our names – it was our only source of transportation. We brought our first born home from the NICU in it. Well, right now it doesn’t run & we plan on doing a complete restoration. When we made the move here from Vegas we already had 3 vehicles caravaning up here & had no way of towing the beast on up here with us. The rental we were going to at the time didn’t have the space for it. So we had to leave it there with a friend. Flash forward to now- nearly 2 years later & it’s still there. We were going to transport it here this weekend & get it going. But it didn’t make sense to spend money moving it & then money to get it running. So we are working on getting it going now so when I go home in the spring we can drive it back here. I will be happy to have it home with us & get started on getting it fully restored. So while the hubs is dealing with details on that – I’m here making easy crock pot dinners like this Crock Pot Chicken Tomato Soup. It’s simple & easy & yet packed full of hearty goodness. Perfect for these chilly days.

Remember those 15 minute drop biscuits? We had some of those with it. Definitely filling.

Can I just say that I love the slow cooker! It is such a wonderful tool in the kitchen. I often have 2 going at the same time – which is really handy btw. I’m actually considering picking up a third one.

Print Recipe

Crock Pot Chicken Tomato Soup

Course: dinner

Ingredients

6 boneless chicken breasts
1 tbsp minced garlic
32 ounce chicken broth
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tbsp granulated garlic
2 tbsp season salt
2 tbsp dried chopped onions
salt & pepper to taste

Instructions

Combine all ingredients in crock pot
Cook on high 5-7 hours
When you have about 30 minutes left - remove chicken & shred
Return chicken to crock pot & continue cooking 30-40 minutes
garnish with croutons & Parmesan cheese when serving.

Here are the recipes I like to pair with this soup!

15 Minute Drop Biscuits

For dessert we had these….

PayDay Brownies

To see where I am linking today- visit HERE

Ditalini & Sausage Soup

By Kleinworth & Co 11 Comments

*For an easy week night dinner as part of a sponsored post for Hillshire Brands™ & Mom It Forward Blogger Network– I made this Ditalini & Sausage Soup using Jimmy Dean Sausage for my family.

I love Easy Family Dinner Ideas that comes together in less than 30 minutes. With all that is happening during the day, I don’t often get time to get to prepping dinner ahead of time. So on the weekends we pick up our essentials without a real plan in mind on what we will do with everything. We like to be creative & try not to make the same things all the time. Sometimes that makes it harder when we are throwing something together. Other times – like when I created this Ditalini & Sausage Soup it just comes together so perfectly & I vow to make it again & again.

I love that this can be made with things we always keep on hand. It takes less than 30 minutes too. That means that I can whip this up with little notice – which is great when we have unexpected dinner guests. Especially because this batch makes A LOT. So we typically have plenty of leftovers to have with some sandwiches the next day too.

This is the sausage I used. Jimmy Dean – Regular Sausage. It’s my “Go-to” source of protein for soup.

Since I was making a large batch – I picked up the 2 pounds. It also comes in 1 pound.

You can grab the coupon!

There are valuable savings on other Hillshire Brands products via J4U too!!!

Hillshire Brands™ provides Safeway shoppers with products that can add protein to your meal.

I like to use the Safeway J4U app to pick up all my coupons right on my phone while shopping. It makes saving on our weekly shopping so easy.

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5 from 1 vote

Ditalini & Sausage Soup

Ingredients

2 pounds ground sausage
2 28 ounce cans crushed tomatoes
32 ounces chicken stock
1 qt half & half or milk
12 ounces tomato paste
1/2 onion
2 tbsp minced garlic
9 ounces chopped spinach
1/2 stick butter
4 cups Ditalini noodles
Salt pepper, granulated garlic to taste
Top with croutons & cheese to serve

Instructions

Brown sausage, onions & garlic in large skillet over med-high heat.
In a large stock pot add butter, tomato paste, crushed tomatoes, chicken stock, browned ground sausage & spinach.
Bring to a boil- stirring frequently - Add seasonings to taste.
Continue to boil 5-10 minutes for flavors to marry
In another stockpot cook your ditalini to package directions & drain
Reduce heat on soup & slowly add in half & half - stir well
Bring soup to a simmer- Do Not Boil. Simmer about 5 minutes
Add in cooked ditalini
Serve with croutons & cheese for garnish

Be sure to check out some of these tasty dishes created by some fabulous bloggers!

Pretzel Wrapped Lil’ Smokies

Pesto Alfredo Tortellini Smoked Sausage

Fried Rice

Sausage Gravy & Biscuits

Chicken Sausage Skillet Veggies

Mummy Dogs

Chicago Style Hot Dogs

Smoked Sausage with Peppers

Want more great soups?

Jalapeno Cheddar Chicken Soup

Tuscan Ravioli Soup

Idaho Potato Soup

To see where I am linking today- visit HERE

Pages: 1 2

Jalapeno Cheddar Chicken Soup

By Kleinworth & Co 6 Comments

Do you love easy crock pot meals? Yeah – me too. Easy Family Dinner Ideas are my favorite. I love those days when I can throw everything in there & let it go & dinner is done. As these days get shorter it seems like the hubs gets home & before I know it- it’s time for bed. So anything I can do to speed up the dinner process the better it is for my sanity. A long while ago I came up with this recipe for Jalapeno Cheddar Chicken Soup that has turned into a family favorite. I’m sure it will be for you too!!

It’s not completely homemade- there is a little canned soup & chicken stock involved. But that’s part of the ease of it all. All these ingredients I keep on hand at all times – so when I am in a pinch for dinner it’s really nice to throw this together & not worry about it.

These cooler temps definitely call for a warm & hearty soup.

I am seriously obsessed with this one. I have a hard time not going back for seconds.

When we have company & need to make a lot – this recipe doubles quite well. Sometimes I do that even when we are not having company & then we have leftovers for a couple days. So one easy meal turns into 2-3…maybe that’s why I love it so much.

Print Recipe

Jalapeno Cheddar Chicken Soup

Ingredients

5 pieces boneless skinless chicken breast - cut into chunks
26 ounces cream of chicken soup 1 large can (just the soup- don't add water as this will be taken care of with the broth)
16 ounces chicken broth you can use water instead if needed
12 ounces salsa
3 sweet peppers - diced (we love using the mini sweet peppers like these https://www.walmart.com/ip/Fresh-Mini-Sweet-Peppers-16-oz-bag/10324377?athbdg=L1200 )
½ purple onion - diced
½ bell pepper - diced (whichever color you prefer)
2 jalapeno peppers - diced
1 tomato - diced
1 cup shredded cheddar cheese

Instructions

Combine the chicken, cream of chicken soup, chicken broth, salsa, sweet peppers, onion, bell pepper, jalapeno peppers, and tomato in the crock pot & cover.
Cook on high for 4-6 hours - stirring occasionally.
After about 4 hours - remove the chicken & pull it apart in a separate bowl to shred.
Return the now pulled chicken back to soup & cook another 1-2 hours on low.
In the final 30 minutes - add the cheese - stir.
Top with additional cheese when serving if desired.

Want more great soups?

Tuscan Ravioli Soup

Crock Pot Turkey & Rice Soup

Creamy Tomato Tortellini Soup

To see where I am linking today- visit HERE

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Popcorn Pork & Rice Supreme {Dinner in 30 minutes}

By Kleinworth & Co 1 Comment

This blog has been compensated by it’s advertisers for this post- all opinions are my own.

Looking for Easy Family Dinner Ideas? This time in my life is quite bittersweet. My kids are getting older & I am really, truly loving who they are becoming. Spending time with my kids is a wonderful experience. They are not just my children but great people too. Now that my oldest is half way through his 16th year I am all too aware that my days of having them here with me are passing by way too quickly. I have always cherished my moments with them & tried to savor my days that I get. With my mom gone now- I have grown to appreciate just how special the everyday moments can be. So the hubs & I have been bringing the kids into the kitchen more & more to have them help with meal prep. The boy has become my right hand when the hubs is working late & I need help in the kitchen. This is what happened the other night. The hubs had a Board of Commissioners meeting late into the evening. Normally I would make a crock pot meal- but I had other things going in it that day & it wasn’t available. So since I like quick & easy dishes – I decided to take a tried & true UNCLE BEN’S® Crockpot Chicken & Rice Supreme recipe (from Mars Uncle Ben’s) & turn it into a 30 minute meal. Let me show you how easy it was to make this Popcorn Pork & Rice Supreme.

I started with these UNCLE BEN’S® ready rice packets. Cheesy & good!!

Here’s the boy stirring the rice – he’s such a great helper. Look how tall he is now!!

Look at that! Just place a few pieces of popcorn pork over the top of the rice.

The crunch of the pork with the great cheesy flavor – so good.

Have you heard about UNCLE BEN’S® Beginners™ Cooking Program?

Cook as a Family for a Chance to Win Big Prizes!

UNCLE BEN’S® is giving away $225,000 in prizes!

Entering is as easy as making a short cooking video with your child.

How AWESOME is that??!!

This is really a great recipe when cooking with your kids! Simple & quick & there is so much they can do to help in preparation.

Print Recipe

Popcorn Pork & Rice Supreme {Dinner in 30 minutes}

Ingredients

1 lb pork stew meat
1 12oz can cream of chicken soup
1 12oz can cream of mushroom soup
2 tbsp water
1 diced sweet pepper
1 tbsp butter
salt pepper, season salt & granulated garlic to taste
1 bag UNCLE BEN’S® Ready Rice Creamy Four Cheese Flavor
1/2 cup flour
peanut oil

Instructions

In a large bowl combine pork, flour & seasonings - toss to coat all the pork
In a large deep skillet - add peanut oil just enough so that it covers the bottom of the pan
Heat oil to frying temperature (350-375 degrees)
Place your floured & season pork in the oil & cook a minimum of 5-7 minutes on each side or until golden brown & crispy on the outside.
Remove from oil & place in a large bowl lined with paper towels - sprinkle with salt while still moist from the oil
Place bowl in microwave (do not turn on) to help keep it warm while you prepare the rice.
In a stockpot - combine soups, water, butter, chopped pepper & UNCLE BEN’S® Ready Rice
Heat over medium until it is hot throughout & starts to bubble. This should take no more than 10 minutes. Stir frequently.
Once heated - serve & top with popcorn pork
Enjoy!

See- I told you it was simple!

I love that this comes together so quickly – no excuse to not have a home cooked meal that tastes great!

This Post Brought To You By The UNCLE BEN’S® Brand.

Want more 30 minutes or less dinner ideas?

Buffalo Loose Meat Melt

Gourmet Hot Dogs

To see where I am linking today- visit HERE

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General Tso’s Chicken Salad

Black Bean & Corn Salad

Last week I shared with you this recipe for General Tso’s Chicken Salad as an easy homegating recipe along with a whole bunch of other info. Because we enjoy it so much & it’s sooo good, I really wanted to give it it’s own post. I think it really deserves that. Looking for Easy Family Dinner Ideas? Sometimes when I include recipes along with other content it tends to get overshadowed. That makes me sad, especially when it’s a recipe that we enjoy so much. It’s such an easy way to have a nutritious side dish or make it your main meal. The kids like to have leftovers for lunch too. Personally – I like my food to be visually interesting. So all these colors & then that pop of flavor make me happy.

Like most salads – just throw it all in there- give it a toss & it’s good to go.

I think that is why we are making this one so often – the ease & it’s soooo good

Print Recipe

General Tso’s Chicken Salad

Ingredients

3 cups fresh baby spinach
1 lb General Tso's chicken - cut to bite size
1 cup chow mein noodles
1/4 cup slivered almonds
2 small oranges

Instructions

Add spinach, noodles,almonds & oranges to large bowl - toss
Add chicken & sesame seeds - toss
Add additional sesame seeds when serving

Want more great salads?

Caprese Pasta Salad

Garlic Cabbage Slaw

To see where I am linking today- visit HERE

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John Wayne Casserole

Chipotle Spinach Fettuccini

John Wayne Casserole is a hearty casserole with ground beef, veggies, biscuit crust, creamy gravy, and cheesy topping to feed a whole family.

It is a biscuit casserole dish that has been around since the 70s, and you’ve probably heard about it at least once.

A classic family dinner casserole, that feeds a crowd and is an easy meal to make even on weekdays. Many recipes have the same name now but all share the same hearty rich flavor and simple ingredients.

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French Onion Cheese Sauce

By Kleinworth & Co 11 Comments

Remember back in April when I attended the SNAP! Conference? Well – the first night of the conference they fed us this INCREDIBLE chicken smothered with this sauce. It was so good. It was all I could do to not ask for another plate of it…..or 4 or 5 more plates. I could have eaten it until I was sick. It was amazing. So literally ever since then I have been craving it. Clearly I didn’t get enough. So I started experimenting in the kitchen with different sauces for my chicken. I came up with this French Onion Cheese Sauce that is really quite tasty. It isn’t quite like the one I mentioned before- I’m still working on recreating that one. But this was still tasty & share worthy. Looking for Easy Family Dinner Ideas? Top it on your chicken, add it to some noodles- whatever. It’s YUM-O!

We just grilled some boneless, skinless chicken breasts on the BBQ with just seasonings.

Then added the sauce just as we plated it.

Add a little additional parsley to the top to make it look pretty!

Makes for a scrumptious dinner with a side of baby spinach.

Print Recipe

French Onion Cheese Sauce

Ingredients

3 tbsp butter
3 tbsp all-purpose flour
1 cup milk
1/2 cup water
1/4 cup French Onion Recipe Mix
3/4 tsp teriyaki sauce
1/2 cup Parmesan cheese
sprinkle of parsley

Instructions

Melt butter in medium saucepan over medium heat
Once melted- whisk in flour to make a roux - cook 1-2 minutes
Slowly add milk & water - whisking briskly to fully incorporate & keep milk from scalding
Keep whisking 5-8 minutes to thicken sauce
Remove from heat, add french onion mix, teriyaki, cheese & parsley - whisk in well
Serve warm
Ladle over your grilled chicken
garnish with additional parsley after plating.

Want more dinner ideas?

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Italian Chicken Cutlets

Tropical Turtle Beach Jello Cups

Lightly breaded and seasoned to perfection, Italian Chicken Cutlets make a delicious and easy weeknight dinner that everyone will love.

I’ve got a simple and satisfying dish for you that’s packed with Italian flair—Italian Chicken Cutlets! These thin cutlets are coated in a golden breadcrumb mixture, seasoned perfectly with Italian herbs, and fried to achieve a yummy crispiness that makes every bite irresistibly good.

Whether you’re gathering around the dinner table on a busy weeknight or hosting a special occasion, these cutlets are sure to impress with their perfect balance of crunch and seasoned, tender chicken.

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Crazy Taco Faces: A Toasted Tortilla Treat Kids Will Love

By Kleinworth & Co 1 Comment

Hi everyone!!! Looking for Easy Family Dinner Ideas? I’m so thrilled to have Carrie back today. I am always so inspired by how fun she makes mealtime & this recipe is no exception. She has made these Crazy Taco Faces that are just so adorable. Check them out!! Thanks Carrie!!

Hello, Kleinworth & Co Readers! I’m Carrie, from Kenarry: Ideas for the Home back again to share another fun food idea you can make with your kids. At our house, Tuesday dinner is typically “Taco Tuesday”, but we like to mix it up by offering a wide variety of Mexican dishes in addition to traditional tacos. Some weeks we have enchiladas; some weeks we have fish tacos; and some weeks we have shredded beef tortilla wraps. Anything of that genre is fair game for “Taco Tuesday” at our house, so you can imagine how delighted my kids were when we decided to make Crazy Taco Faces one Tuesday for dinner.

Crazy Taco Faces are a creative twist on traditional soft tacos. You and your kids will have a blast using olives, grape tomatoes, shredded carrots and taco sauce to make silly faces. If your family prefers crispier tacos, I would suggest you spritz or lightly brush all of the corn tortillas with olive oil and bake at 375 degrees for 4-5 minutes before you begin assembling the Crazy Taco Faces. This will make the corn tortillas crispier from the beginning. Otherwise, they tend to get soft once you add the beans, meat and cheese.

How to Make Crazy Taco Faces
What You Need:

6-inch corn tortillas
1 pound of ground beef or turkey
1 chopped onion (optional)
1 packet of taco seasoning
Water
1 can of refried beans
2 cups of shredded mozzarella cheese
Black olives
Shredded carrots
Grape tomatoes
Shredded romaine lettuce
Taco sauce

Instructions:

1. Prepare the ground beef or turkey. In a large pan on the stove, brown the ground beef or turkey. Throw in a chopped onion if you choose. Once the meat is browned, add the packet of taco seasoning and water (per the instructions on the packet).

2. Create the first layer. Use cooking spray to lightly grease a large baking sheet. I also like to line the baking sheet with foil before I spray it to make clean-up after dinner a little easier. Place tortillas on the baking sheet for as many Crazy Taco Faces as you plan to make. Spread a thin layer of refried beans on each of the tortillas. You can skip the refried beans if you don’t care for them, but the refried beans really help the Crazy Taco Faces stick together.

3. Add ground meat. Spoon the seasoned taco meat on top of the refried beans for each of the Crazy Taco Faces.

4. Sprinkle with cheese. Shredded cheese also helps the Crazy Taco Faces to stick together, so liberally add cheese to each of the tortillas. We used mozzarella since that’s what we had on hand, but any shredded cheese will work for the inside of the Crazy Taco Faces.

5. Top with another tortilla and bake. Place a tortilla on top of each of the Crazy Taco Faces. Bake at 375 degrees for 5 minutes or until the cheese starts to melt inside the Crazy Taco Faces.

6. Add more cheese. Carefully remove the Crazy Taco Faces from the oven. The corn tortillas may have started to turn up at the edges, so gently push the edges back down. Sprinkle shredded mozzarella on top of each tortilla. Again, any cheese will work here as long as it’s the same color (e.g. I wouldn’t use a colby jack blend or something two-toned for this part). Return the Crazy Taco Faces to the oven and bake for another five minutes until the cheese starts to melt.

7. Add eyes and noses. Now is the fun part. Create faces by using black olives for eyes, half a grape tomato for a nose and shredded carrots for eyebrows. We returned ours to the oven for another 4 minutes but if they’re hot enough to you, you could move on to the next step.

8. Put on a happy face. Put taco sauce in a resealable bag, then cut off a small corner of the bag. Use the bag to creatively decorate your Crazy Taco Faces with smiles, frowns, or jagged monster grins.

9. Transfer the Crazy Taco Faces to plates and serve. Use a large spatula to move the Crazy Taco Faces from the baking sheet on to a plate. Top those silly guys and gals with shredded lettuce for hair before serving.

Crazy Taco Faces makes a fun family dinner or a heavier snack if you’ve got leftover taco meat in the fridge from another meal. They’d also work great with shredded chicken or fish. If you’re a vegetarian you can skip the meat altogether and just go with the refried beans. No matter how you change them up, one thing is for certain — when your kids see this meal, they’re going to smile as big as these Crazy Taco Faces!

Print Recipe

Crazy Taco Faces: A Toasted Tortilla Treat Kids Will Love

Ingredients

6- inch corn tortillas
1 pound of ground beef or turkey
1 chopped onion optional
1 packet of taco seasoning
Water
1 can of refried beans
2 cups of shredded mozzarella cheese
Black olives
Shredded carrots
Grape tomatoes
Shredded romaine lettuce
Taco sauce

Instructions

Prepare the ground beef or turkey.

In a large pan on the stove, brown the ground beef or turkey.
Throw in a chopped onion if you choose.
Once the meat is browned, add the packet of taco seasoning and water (per the instructions on the packet).

Create the first layer.

Use cooking spray to lightly grease a large baking sheet. I also like to line the baking sheet with foil before I spray it to make clean-up after dinner a little easier.
Place tortillas on the baking sheet for as many Crazy Taco Faces as you plan to make. Spread a thin layer of refried beans on each of the tortillas.
Add ground meat.
Spoon the seasoned taco meat on top of the refried beans for each of the Crazy Taco Faces.
Sprinkle with cheese. Shredded cheese also helps the Crazy Taco Faces to stick together, so liberally add cheese to each of the tortillas.
We used mozzarella since that's what we had on hand, but any shredded cheese will work for the inside of the Crazy Taco Faces.
Top with another tortilla and bake.
Place a tortilla on top of each of the Crazy Taco Faces.
Bake at 375 degrees for 5 minutes or until the cheese starts to melt inside the Crazy Taco Faces.
Add more cheese.
Carefully remove the Crazy Taco Faces from the oven.
Sprinkle shredded mozzarella on top of each tortilla.
Return the Crazy Taco Faces to the oven and bake for another five minutes until the cheese starts to melt.
Add eyes and noses.
Create faces by using black olives for eyes, half a grape tomato for a nose and shredded carrots for eyebrows.
Return to the oven for another 4 minutes
Put on a happy face
Put taco sauce in a resealable bag, then cut off a small corner of the bag.
Use the bag to creatively decorate your Crazy Taco Faces with smiles, frowns, or jagged monster grins.
Transfer the Crazy Taco Faces to plates and serve.
Use a large spatula to move the Crazy Taco Faces from the baking sheet on to a plate.
Top those silly guys and gals with shredded lettuce for hair before serving.

You can connect with Carrie via Blog, Google+, Pinterest, Facebook & Twitter.

Be sure to check out these other fun foods from Kenarry: Ideas for the Home on Kleinworth & Co:

Personal Patriotic Pepperoni Pizzas

Thank you Carrie for sharing such a fun way to make dinner!!!

Want more fun recipes?

Blue Raspberry Jello Cups

Patriotic Pepperoni Pizza

Disneyland Copycat Churros

To see where I am linking today- visit HERE

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Pepperoncini Pork Tenderloin Sandwich

By Kleinworth & Co

Looking for Easy Family Dinner Ideas? Do you like sandwiches? My son can’t seem to get enough – which means I’m coming up with all sorts of new & fun sandwich ideas all the time. One we recently made, Pepperoncini Pork Tenderloin Sandwich, he labeled “all-time favorite cold sandwich” which I was pretty happy with because there were many things on there that I added he had never had before. But he’s always up for trying new & fun ideas when it comes to food – which is why sandwiches are so great. There is always something new & exciting to create when assembling the perfect sandwich.

We started with pumpernickel bread, mayo, Mezzetta Savory Garlic Spread, lettuce, provolone cheese, bbq pork tenderloin- sliced & Mezzetta Pepperoncinis.

I sliced the loaf thin & spread on my mayo on one side & the Savory Garlic Spread on the other slice.

Added my lettuce & then cheese & pork.

Topped with a heaping pile of pepperoncinis & closed it up.

It was so good – his eyes were rolling in the back of his head! That’s when I know it’s AMAZING!

RIGHT NOW– You can enter the “Make That Sandwich” contest by sharing your original sandwich recipe and photos.

The “Make That Sandwich” grand prize winner receives $25,000, and two runner-up winners receive $1,000.

www.makethatsandwich.com

Mezzetta products are available everywhere you buy groceries nationwide.

Connect with Mezzetta on Facebook, Pinterest, Twitter & Instagram

Print Recipe

Pepperoncini Pork Tenderloin Sandwich

Ingredients

pumpernickel bread
mayo
Mezzetta Savory Garlic Spread
lettuce
provolone cheese
bbq pork tenderloin- sliced
Mezzetta Pepperoncinis.

Instructions

Sliced the loaf thin
Spread on mayo on one side
Spread Savory Garlic Spread on the other slice
Added lettuce & then cheese & pork.
Top with a heaping pile of pepperoncinis & enjoy.

Want more ideas?

New England Dip Sandwich

Pilgrim Butty

To see where I am linking today- visit HERE

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This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.

Buffalo Loose Meat Melt

By Kleinworth & Co 4 Comments

Looking for Easy Family Dinner Ideas? Do you ever want to eat something that you have never had before? This happens to me all the time. I will try to explain to the hubs that I want something but it’s something that we have never made & I have never seen anywhere before. This is usually how my recipe creations go. Some turn out not so great – some (like this one) AMAZING! We spent most of Father’s Day weekend shopping for things for the house. But before we headed out to do that we had a brainstorming session over coffee to figure out exactly how to make what it was I was wanting. Meat – but something a little more interesting than beef. But I wanted it melty & cheesy & a little crunch & a buttery toasted roll. Sounds good huh?! All that ended up turning into this FABULOUS Buffalo Loose Meat Melt.

To add to the wonderful flavor of the ground buffalo we added CHEESE! Lot’s of cheese to this sandwich. Not only is there a little slice of provolone melted over the top – but there is a whole bag of Velveeta Shreds, 7-8 slices of Kraft Provolone & about 5-6 slices of Velveeta Slices melted into the meat.

All that cheese not only adds lots of flavor but also helps hold the meat together a bit more on the roll.

If you are looking for something to wow everyone at your next summer party – this is for you! Definitely more exciting than your average burger & SO INCREDIBLY GOOD!

Print Recipe

Buffalo Loose Meat Melt

Ingredients

2 lbs ground bison
2 lbs thin cut flank steak
4 sweet peppers
1/2 purple onion
1 pkg Kraft provolone cheese
1 bag Velveeta shreds in Mozzarella
5-6 Velveeta slices
Buns
Butter
Beer battered onion rings for garnish
Additional purple onion slices for garnish
spices seasonings to your taste

Instructions

Brush buns with melted butter - broil several minutes until toasty & golden. Remove set aside.
Chop onion & peppers
Combine onion, peppers, flank steak & bison in large skillet & cook on med-high until fully browned
Once meat is thoroughly cooked - add entire bag of Velveeta shreds, 7-8 slices of provolone cheese & Velveeta slices.
Stir until all cheese has melted throughout meat.
Spoon onto prepared buns
Top with another slice of provolone cheese & allow to melt
Top with onion & onion ring
Enjoy!

Want some sides to go with this Buffalo Loose Meat Melt?

Garlic Cabbage Slaw

Sweet Garlic Avocado Dip

**I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. #CollectiveBias

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Personal Patriotic Pepperoni Pizza for An All-American Lunch

White Chocolate M&M Popcorn

Hey there!! Do you have little ones at home who like to help in the kitchen? Looking for Easy Family Dinner Ideas? I know that for us it was super important to get the kids comfortable in the kitchen early on. Now that they are teens – they help immensely in the kitchen. I love having them in there with me through the whole prep, cooking & clean up too. So I was super happy when the wonderful Carrie from Kenarry: Ideas for the Home decided to share this awesome recipe for Personal Patriotic Pepperoni Pizza for An All-American Lunch & showed the process with her kids.

Hi, I’m Carrie from Kenarry: Ideas for the Home sharing a fun lunch idea for you and your kids to try this summer. As you know, Memorial Day is just around the corner, kicking off the summer holiday season full of American flags, apple pie, fireworks and backyard barbecues. What could be more festive to add to your celebrations than Personal Patriotic Pepperoni Pizza? Red, white and blue foods are a wonderfully fun way to celebrate Memorial Day, Independence Day and Labor Day. Personal Patriotic Pepperoni Pizza is so easy to make, even a three year old can do it!

My sons and I love to get creative with our lunches. The boys are toddlers, so we usually only venture as far as using assorted cookie cutters on peanut, butter and jelly sandwiches. However, with all the summer flag holidays coming up, we decided it would be really fun to try making a red, white and blue lunch one day. We gave it some thought and came up with making our own pizzas into little American flags. With these simple instructions, your child will love making his or her own Personal Patriotic Pepperoni Pizza for lunch too!

How to Make Personal Patriotic Pepperoni Pizza

What you need:

Bread
1 small can of pizza sauce
Mozzarella string cheese
Pepperoni
Cream cheese
Blue food coloring

Instructions:

1. Preheat the oven to 375 degrees. Lightly grease a cookie sheet with cooking spray. 2. Put the bread in the toaster on a medium-low heat setting. You want the bread to just be lightly toasted to act as the crust for your Personal Patriotic Pepperoni Pizza. 3. Spread pizza sauce on 3/4 of each bread slice leaving the upper left quadrant empty.

4. Cut the string cheese in half. Tear each half into little strips, approximately 2 inches long. Place these shorter pieces horizontally on top of the pizza sauce on the upper right of the Personal Patriotic Pepperoni Pizza flag. Use full length strips of string cheese to be the longer white stripes at the bottom of the flag.

5. Combine 2-3 tablespoons of cream cheese with drops of blue food coloring in a small bowl. We used 7 drops of blue food coloring for our Personal Patriotic Pepperoni Pizzas. You could use more if you’d like a darker or more vibrant blue. Next time, I might try adding just a touch of red food coloring to create a darker blue that’s more like an actual American flag.

Carefully spread the cream cheese on the upper left quadrant of the bread. Try not to run your knife through the pizza sauce, like my son did!

6. Cut the pepperoni into long thin strips using a sharp knife or kitchen shears. Place them horizontally between the white string cheese pieces to act as the red stripes on the flag. If you’re a vegetarian, you can leave the pepperoni off completely and have the pizza sauce be the red stripes. You could also replace the pepperoni with long strips of red pepper.

7. Tear any string cheese remaining from step 4 into small dots. Place them on top of the blue cream cheese corner to be the stars on your Personal Patriotic Pepperoni Pizza flag.

8. Bake the pizzas at 375 degrees for 10 minutes or until the cheese is melted. While the pizzas were baking, we created a little red, white and blue side dish by combining dried cranberries, dried blueberries and yogurt covered raisins in small cups.

The dried fruit cups looked great alongside the Personal Patriotic Pepperoni Pizza, though I wish you could differentiate better between the cranberries and the blueberries.

Your children will enjoy making this lunch for the 4th of July, Memorial Day or Labor Day. I know my three year old son loved making his own Personal Patriotic Pepperoni Pizza for lunch. I’m not sure how pleased Betsy Ross would be with his American flag, but he certainly was!

Enjoy this festive lunch — and have a wonderful Memorial Day remembering the men and women who’ve fought so hard to preserve the American flag and our freedom!

You can connect with Carrie via Blog, Google+, Pinterest, Facebook & Twitter.

Want some other ideas for red, white and blue treats your kids will love?

Simple Patriotic Ice Cream Sandwich

Patriotic Mini-Cheesecakes

Thank you SO MUCH Carrie!! What a FUN recipe to make with the kids!!

Be sure to head on over & see all the other great ideas shared by Carrie on Kenarry: Ideas for the Home

To see where I am linking today- visit HERE

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Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes

By Kleinworth & Co 1 Comment

Happy Wednesday!!! I’m off to Salt Lake City today for SNAP! Conference! But that doesn’t mean there isn’t something FABULOUS here for you today. The wonderfully talented Carrie from Kenarry: Ideas for the Home is here today to share with you all Easy Family Dinner Ideas! So please give Carrie a nice warm welcome. When you are done grabbing this recipe, head over to her place & say hello.

Hi, I’m Carrie from Kenarry: Ideas for the Home filling in today while Gina’s away at the SNAP Conference. I’m excited to share a recipe with you for Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes. Nowadays a quick search on the internet for “quinoa recipes” will give you millions of results. Nevertheless, it’s always fun to experiment with this super grain. I enjoy combining it with different vegetables, sauces and flavors to see what new tasty concoctions result. I recently made a big batch of quinoa in my rice cooker, then added onion, garlic, parmesan and spices. I threw in some sun dried tomatoes to create a new delicious recipe you can enjoy as your main course or as a side dish — Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes!

Whether you’re keen on quinoa or trying it for the first time, you can hardly believe how many health benefits there are in such a tiny little grain. In the Forbes article, 7 Benefits of Quinoa: The Supergrain of the Future, Julie Wilcox shares how quinoa includes all nine essential amino acids, is high in protein and contains almost twice as much fiber as other grains. She also mentions quinoa has iron, lysine, magnesium and anti-oxidants. If you haven’t tried quinoa yet, you really ought to add this nutrient rich grain into your diet. For more about the health benefits of this super food, you can also check out the World’s Healthiest Foods website.

Print Recipe

Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes

Ingredients

4 cups cooked quinoa
3/4 cup of grated parmesan
1 medium onion chopped
3.5 oz packet of sun dried tomatoes cut into julienne strips approximately 1 cup
3 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Italian seasoning
1 tablespoon flour
2 tablespoons butter or margarine
1 1/2 cups of milk

Instructions

In a large skillet, melt butter over medium heat.
Add onion and garlic. Sauté for 5-7 minutes until the onion starts to turn clear.
Stir in flour.
Slowly add milk and parmesan.
Lower the heat and stir continuously until the sauce starts to thicken.
Mix in salt, pepper and italian seasoning.
Add the pre-cooked quinoa and stir until it's well coated. Heat thoroughly for 10 to 15 minutes.
Last add the sun dried tomatoes and continue to cook for a few more minutes.
Serve and enjoy.
PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL TIME: 40 minutes

NOTES: To make 4 cups of cooked quinoa in a rice cooker, use 1 1/3 cups of rinsed uncooked quinoa and 2 2/3 cups of water.

Serving Suggestions for Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes

Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes has enough protein and essential nutrients it can be enjoyed as your main course. A friend of mine added julienned spinach to pack in even more goodness. You could throw in slow cooker shredded chicken for a high protein dinner. We served it as a side dish with dill tilapia. (Sprinkle the tilapia with salt, pepper, garlic and dill. Bake at 400 degrees for 20 minutes.) You could also serve it alongside grilled steak or chicken and your favorite steamed vegetable or salad.

You can connect with Carrie via Blog, Google+, Pinterest, Facebook & Twitter.

Love garlic? Here are some other great side dish recipes for you!

Garlic Mashed Potatoes

Garlic Cabbage Slaw

Angel Hair Pasta in Burgundy Garlic Sauce

To see where I am linking today- visit HERE

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Angel Hair Pasta in Burgundy Garlic Sauce

By Kleinworth & Co 9 Comments

*While I have been compensated by Gallo Family Vineyards:Hearty Burgundy Mom It Forward Blogger Network for this post- all opinions & thoughts are my own.

During our last recent visit with family we learned that even though our normal recipes yield plenty of leftovers for us, they are not nearly enough to feed 3 additional adults. So we have been playing with some of our favorite recipes & creating new ones with the idea of making more than enough for guests. This means that we end up with a whole lot more leftovers- however that really comes in handy when we are getting home late from swim team & the gym. One thing we really like to make for guests is pasta which is part of our Easy Family Dinner Ideas. It’s quick, simple & goes a long way in bulk. It’s great to gather around the table with a bowl of goodness & add a little glass of wine & fellowship with our guests. One of our new favorites is this Angel Hair Pasta in Burgundy Garlic Sauce.

The special 1.5L bottle of Hearty Burgundy is perfect for entertaining in large groups.

This year marks the 50th anniversary of Gallo’s Hearty Burgundy, America’s first truly iconic Red Blend. To celebrate the Golden Anniversary of Hearty Burgundy, Gallo Family Vineyards has produced a limited edition bottle that pays homage to the original flavor profile that first brought Americans into wine in the 1960’s and 70’s. I used this Hearty Burgundy in this recipe.

Print Recipe

Angel Hair Pasta in Burgundy Garlic Sauce

Ingredients

2 lbs 2-16 ounce pkgs Angel Hair Pasta
3/4 cup olive oil
1 stick butter
1/2 cup parsley
6 cloves garlic- minced
1/8 cup Burgundy wine
1/4 cup sun dried tomatoes
1-1/2 cups parmesan cheese - freshly grated

Instructions

Fill large stock pot with water - bring to a boil over high heat
Turn down heat to medium & carefully add your noodles- cook to package directions
Meanwhile - add olive oil, butter, garlic, parsley, wine & tomatoes to a large skillet
Saute until butter is melted & flavors have blended. Garlic will be browned. Stir frequently.
When pasta is done- drain well & add back to your stock pot
Add your garlic sauce & mix well
Serve with a dash of salt & parmesan cheese & additional parsley

Hearty Burgundy was the favorite wine of Gallo’s founders Ernest and Julio. The brothers originally made the wine as an ode to the wines they enjoyed in Italy gathered around the dinner table with family and friends sharing great food and conversation. As its name suggests, Hearty Burgundy pairs well with a variety of hearty foods, including chili, Italian meat and hard cheeses.

Where to buy – check the locator here.

Gallo Family Vineyards’ Website

Gallo Family Vineyards’ Facebook

Gallo Family Vineyards’ Twitter

Want More Great Recipes? Try some of these recipes made with wine by these amazing blogs!

Hearty Burgundy Beef Stew by Yours And Mine Are Ours

Pollo Alla Cacciatorra (Hunter-Style Chicken) by The Foodie Army Wife

Slow Cooker Bolognese Sauce with Pappardelle by Hip Foodie Mom

Thank you to Mom It Forward Blogger Network & Gallo Family Vineyards

To see where I am linking today- visit HERE

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Bacon and Garlic Clam Chowder

By Kleinworth & Co 16 Comments

Is it cold where you are?? Yeah- it’s pretty chilly here in North Idaho too. Makes me want to cook up something yummy & hot & curl up in my chair with my favorite blanket & get cozy. One of my all time favorite Easy Family Dinner Ideas to make when it’s cold & blustery outside is clam chowder. But the hubs doesn’t make just your typical New England Clam Chowder – he puts some serious flavor love into it & comes out with this amazing bowl of YUM.

Bacon and Garlic Clam Chowder

Pour it in your bread bowl- you can’t beat it on a cold winter day.

Print Recipe

Bacon and Garlic Clam Chowder

Ingredients

6 slices bacon - chopped
2-1/4 cup chopped onion
3 cups water
6 cups peeled & diced potatoes
pepper to taste
1 tbsp minced garlic
7 cups half & half
1/2 cup butter 1 stick
3 6.5 ounce cans chopped clams
1/2 pound fresh steamer clams

Instructions

Scrub clams & then place in a bowl of salt water for 20 minutes (1/3 cup salt in 1 gallon water).
Remove from water - rinse & repeat 2 more times to allow the clams to release the sand inside.
Once done - fill stockpot with water just to cover the bottom. Place clams inside.
Cover & bring to a boil & let the clams steam 5-7 minutes or until they open.
Remove clams from shells & set aside.
While you are soaking your clams for the last time - peel & dice your potatoes & onion. Set aside.
Place diced bacon in another large stockpot & cook over high heat - until cooked & crisp.
Leaving bacon & grease in bottom of pot & add in your onions & garlic - cook & stir until onions are soft.
Add in butter - allow to melt & blend flavors. Keep stirring.
Stir in water & potatoes.
Add pepper to taste (I purposely do not add salt because of the salt content of the other ingredients- you don't want too much)
Bring potatoes to a boil & cook uncovered about 15 minutes or until potatoes are fork tender.
Pour in your half & half
Drain your cans of clams - reserving the clam liquid.
Add in your canned clams & your fresh clams.
Add 1/2 of your reserved clam juice.
Stir & cook until hot- do not bring to a boil
Serve hot.
*note - this is a thinner, lighter chowder. I will be sharing a thicker, heartier version of this later.

I’m sharing this recipe as part of January’s Recipe Round-Up.

I have teamed up with a wonderful group of talented gals to bring you some of the best COMFORT FOOD recipes you’ll ever find.

Check out all the other recipes by these AMAZING bloggers that have joined in this month.

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Want More Soup?

Creamy Tomato Tortellini Soup

Idaho Potato Soup

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Chicken Vodka Tortellini

By Kleinworth & Co 10 Comments

This time of year I really gravitate towards comfort food. For me- Easy Family Dinner Ideas tops my list when I want something warm & tasty to enjoy. A family favorite for us is typically an Alfredo tortellini. But this time we decided to twist things & make it even better. We came up with this new tortellini recipe that just makes all others pale in comparison. Oh my it was delicious.

Chicken Vodka Tortellini

We decided to change things from our traditional Alfredo sauce & add some Vodka sauce in there too.

The blend of the sauces was AMAZING!!!

It’s also key here to make sure you grill or saute you chicken before hand. It gives such a wonderful flavor vs. just boiling it.

This turned out so good. I can’t wait to make it again. Definitely a new family favorite.

I may never go back to regular Alfredo tortellini.

Print Recipe

Chicken Vodka Tortellini

Ingredients

2 4-6 serving bags Cheese & Spinach Barilla Tortellini
1 4-6 serving bag of Three Cheese Barilla Tortellini
2 jars Alfredo sauce
1 jar Vodka Sauce
6 pieces boneless skinless chicken breast
Seasonings
Shredded Parmesan cheese for topping

Instructions

Cut chicken into bite sized pieces & saute in large skillet until fully cooked & crispy on the edges. Be sure to use your favorite seasonings & spice it up to your liking.
Add in the 2 jars of Alfredo sauce & half the jar of Vodka sauce & stir into chicken. Bring to a simmer.
(or you can grill the chicken & shred into pieces- then just add to a skillet with the sauces to heat & combine together.)
Continue to simmer sauce & chicken on low while you cook your tortellini
In large stock pot- bring water to a boil.
Cook your tortellini to package directions - drain & put back in large stock pot.
Pour in your chicken/sauce mix over tortellini & stir to combine
Serve & top with Parmesan cheese.

Want More Pasta ? Try this…

Garlic Butter Artichoke Pasta

Grilled Chicken Broccoli Tortellini

To see where I am linking today- visit HERE

This post was originally part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own..

Turkey Quesadillas

By Kleinworth & Co 3 Comments

*Disclosure: Sponsored Post- I have been compensated for this post by Markerly.com either monetarily or with product. All opinions are truthful & my own.

I have to tell you – dinner prep is hard these days. Looking for Easy Family Dinner Ideas? The hubs is back home fending for himself & I’m here in So Cal caring for my mom. I have never been the best at deciding what’s for dinner & actually executing it. I like baking & making treats. When it comes to meals- I can live on next to nothing & that nothing can be a sandwich. I really rely on the hubs to help decide what we are making & then make it for me & make it YUMMY. Really- before I met him I was stick thin & probably would still be that way if it were not for is good cooking. I just fail at this & now I am on the hook for making sure not just I get something to eat but I’m making meals for the kids, my step-dad & then making sure my mom is nourished too. I was so thrilled to have this chance to try eMeals to help along in this process. It’s really been such a great source of inspiration when I’m feeling challenged.

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Turkey Quesadillas

Each week I am sent a weekly meal plan in PDF. For this I added what I needed to my notes for the store.

Instead of using chicken we decided to use the leftover turkey we had frozen for later from Thanksgiving.

This was super simple to make & oh so good. We like to sprinkle a little Parmesan cheese on top of our tortillas.

Print Recipe

Turkey Quesadillas

Ingredients

1 lb cooked turkey or chicken - shredded
8 oz shredded cheddar cheese
12 large flour tortillas
1/4 stick butter
granulated garlic for season
Parmesan cheese for topping
sour cream guacamole, refried beans on the side.

Instructions

Melt your butter in your large skillet.
Place in one tortilla & add cheese & turkey to cover
Top with another tortilla
Cook until bottom tortilla starts to brown in spots - flip & do the same for the other side
Insides should be melted & hot
Transfer to cutting board - sprinkle liberally with granulated garlic & Parmesan cheese
Cut with pizza wheel & serve hot.

That’s it- super simple & a great way to use some leftovers too.

Here’s another example of what you can make.

Financial Planning celebrity and TV show host, Dave Ramsey, supports eMeals and how it helps families save around $1,000/year.

Want More Easy Dinner Ideas?

Crock Pot Turkey & Rice Soup

Pilgrim Butty – Sandwich

To see where I am linking today- visit HERE

Pilgrim Butty ~ Thanksgiving Leftover Sandwich

By Kleinworth & Co 16 Comments

Welcome to the November Recipe Round-Up!

Boy do we have some fabulous Family Favorite Thanksgiving Recipes to share with you today. Looking for Easy Family Dinner Ideas? With the theme being Family Favorites I had to share with you the recipe I look forward to most when I think of Thanksgiving. It’s the one that comes the day AFTER Thanksgiving but it’s my favorite none the less.

Pilgrim Butty

It’s all the things I love on my Thanksgiving dinner plate- all pulled together in to this FABULOUS sandwich.

You have to make it on a grilled french loaf- it’s the only thing that can handle the contents without falling apart.

It’s so good that I usually roast a turkey sometime late spring just because I want the sandwich & I can’t wait for November.

I’m telling you- your eyes will roll to the back of your head with this one!!! 🙂 You’re welcome!!

Print Recipe

5 from 1 vote

Pilgrim Butty ~ Thanksgiving Leftover Sandwich

Ingredients

1 french loaf - cut into sandwich size pieces
1/4 stick butter - melted
Cream Cheese
Leftover turkey
Jellied Cranberry Cider
Olives
Frenches Fried Onions
Simple Turkey Gravy

Instructions

Brush your french loaf with your melted butter, sprinkle with some granulated garlic & salt & grill in pan or place in broiler for 3-5 minutes.
Remove from heat & allow to cool slightly.
Spread on cream cheese.
Add turkey, jellied cranberry cider, olives & fried onions.
Drizzle a little turkey gravy over the top before placing your top piece of bread on.
ENJOY!!!

I’m sharing this as part of our November’s Recipe Round-Up. Want more Thanksgiving Recipes???

Pumpkin Chip Cream Pie from Let’s Dish

Cranberry Orange Martini from One Martini at a Time

Pilgrim Butty – Thanksgiving Leftover Sandwich from Kleinworth & Co.

Snickers Caramel Apple Salad from In the Moment With

Vegetarian Friendly Thanksgiving Ideas from Random-osity

Sweet Potato Casserole with Pecan Streusel from Joyful Healthy Eats

Cranberry Sauce from Little by Little

Garlic Cheese Dip Appetizer from Nap-Time Creations

Grandma’s Jello Salad from More Than Simply Living

Baked Sweet Potatoes topped with Whipped Maple Butter & Toasted Pecans from The Well Floured Kitchen

Pumpkin Rolls from Rainy Day Cravings

Do you want to participate in future Recipe Round-Up’s & join in on the fun??

email Gina at Kleinworth & Co (chichomeschoolmama{at}att{dot}net) for details.

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

Crock Pot Cubed Steak