Sweet Potato Fries

These are the BEST fresh!  Every time we have them, Cabz and I are like, “Why don’t we make these more often?!  They’re like candy!”  They’re super easy too!

Sweet Potato Fries

  • 2-3 sweet potatoes
  • 2 tablespoons olive oil
  • salt and pepper to taste

Preheat your oven to 400 degrees.  While you’re waiting, slice up your potatoes into fries.  Place them on a baking sheet and drizzle with olive oil.  Use a spatula (or your hands) to evenly coat.  Sprinkle with salt and pepper and pop in the oven.  Cook for about 25-30 minutes, stirring once halfway through.  At the halfway point I usually taste one (or 10) and add more salt.


Three Cheese Sausage Lasagna

Cooking every night means I have tried so many great recipes I want to share!  However, it is ridiculously difficult to find those couple of minutes it takes to get them on here.  I am forever wishing I could be one of those put together people that has a nice, weekly “post a recipe day”.  Nope.  It’s been three months and today I’m overloading you with four new recipes (three main dishes and a side).  What can I say?  This is not always hardly ever my first priority these days. haha

In spite of my terrible recipe posting habits, you HAVE to try this one, guys!!!  It’s sooooooooooo gooooooood.  Well, if you like cheese and sausage and white sauce lasagna.  It’s not one of those two second assembly meals that I love so much, but it’s worth it when you have slightly more prep time on a weekend or something.  Also, lasagna (usually) means some solid leftovers, so it’ll save you time in the long run! 😀  Just some minor edits (like adding in chicken) from one of my favs, Taste of Home.

Three Cheese Sausage Lasagna

  • 1 pound pork sausage
  • 4 – 5 boneless chicken thighs cooked/shredded*
  • 6 tablespoons butter
  • 2 teaspoons minced garlicwhite-sauce-lasagna
  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 3 cups milk
  • 10 lasagna noodles, cooked/drained
  • 6 + slices mozzarella cheese**
  • 6 + slices provolone cheese**
  • 1/3 cup grated parmesan cheese

*I throw it in the crock-pot with a liberal amount of poultry seasoning and cook on low 7 – 8 hours or high 4 – 5 hours or done.

**I wrote 6 + for the slices of cheese because the packages usually come with a couple more than that and I tend to use them up on this lasagna vs. finding a random use later.

Cook sausage until browned/cooked through.  Meanwhile, cook butter and garlic in a saucepan until butter is melted.  Whisk in flour and seasonings.  Gradually whisk in milk.  Bring to a boil.  Cook and stir until thickened.  Set aside.  In a greased baking dish (9″ x 13″), pour a fourth of the sauce.  Cover with one layer of noodles, half of the sausage, and shredded chicken.  Place a layer of halved cheese slices over top.

Repeat layers once.  Then, just kind of keep layering with what you have left until it’s gone.  Just make sure to have a layer of cheese slices on top.  Then sprinkle over it all with parmesan cheese and bake 30 – 35 minutes or heated completely.  Yum!


Slow Cooker Cheesy Kielbasa and Potato Soup

I’m a big fan of cheesy potato soups.  My add-in meat of choice is typically ham, but this recipe looked so fun, EASY, and different that I was excited to give it a try!  Sometimes I feel like there aren’t any new soup ideas out there, but this one I tweeked slightly from Miss in the Kitchen had a delightfully new flavor!  It was a win in our house!  My favorite thing about this crock-pot soup is that you don’t have to do any last minute roux to thicken it.

Cheesy Kielbasa and Potato Soup

  • About six medium Yukon Gold Potatoes, cut up
  • 26 oz Turkey Polska Kielbasa, diced
  • 1 large onion, dicedslow-cooker-cheesy-potato-soup-with-kielbasa
  • 1 – 2 bell peppers, diced
  • 2 1/2 cups chicken broth
  • 2 cups heavy cream
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 cups shredded cheddar cheese

Put potatoes, kielbasa, onion, and peppers into the crock-pot.  Stir together the broth, cream, cornstarch, and seasonings.  Pour over the veggies/meat.  Stir it all together and cook on high 3-4 hours or low 5-6 or until potatoes are nice and tender.  When you’re almost ready to eat, stir in the cheddar cheese and enjoy!



Chicken Parmesan Bake

I’ve had chicken parmesan meals and they’ve never been my favorite.  Not a dislike exactly…. more of a, “There are so many better things to eat out there!!”  I had this recipe pinned for a while though and finally decided to give it a try, just for something different.  I was most pleasantly surprised!  It was quite tasty and couldn’t have been easier to throw together!!  This was edited from Thriving Home.

Chicken Parmesan Bakeeasy-chicken-parmesan-bake

  • about 6 – 8 frozen boneless chicken thighs
  • poultry seasoning
  • 1 jar (28 oz) marinara sauce
  • shredded mozzarella cheese
  • grated parmesan cheese
  • 1/2 cup Italian style bread crumbs
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 – 2 tablespoons olive oil
  • whole wheat spaghetti noodles

Place frozen chicken thighs in your crock-pot, season liberally with poultry seasoning, and cook on low 7 – 8 hours or high 4 – 5 hours or cooked through.  Shred with a couple of forks.

At supper time, preheat oven to 350 degrees, grease a 13″ x 9″ baking dish, and place shredded chicken in.  Pour marina sauce on top and mix it together evenly.  Sprinkle (or dump heavily) mozzarella cheese all over the top until it’s well covered.  Sprinkle some parmesan over the top of that.

Combine bread crumbs, seasonings, and olive oil in a small bowl.  Sprinkle it around on top of the cheeses.  Pop it in the oven and bake for 20 – 25 minutes or lightly browned and bubbly.

While the chicken is baking, cook some whole wheat noodles.  Serve the chicken parmesan on top of the noodles and be amazed at how quickly this tasty dish came together! 😀


Sautéed Carrots

These are definitely my favorite veggie side for supper at the moment.  They’re low maintenance, extremely simple, and so good I could definitely eat most of the pan myself.  Also, everyone seems to like them, so there’s yet another positive.

Sautéed Carrotssauteed-carrots

  • 1 bag of baby carrots rinsed
  • salt, pepper & garlic powder
  • 3 tablespoons butter, divided



Cut each baby carrot into thirds.  This just takes a minute, then you plop them in a frying pan on medium heat.  Season with salt, pepper, and garlic powder to your preferences.  I usually start cooking them with about 2 tablespoons of butter in the pan.  Once they’re looking a little dry, I throw in the last tablespoon.  Towards the end, I sample a few carrots until I get the right amount of salt sprinkled on.  Cook and stir occasionally until tender to your liking!

Bacon Cheeseburger Quesadillas

There are a couple of meals I make more often, but in general you won’t see a repeat meal around here for at least a few months.  I love variety when it comes to food!  I also love almost all food, and there are just not enough meals in the day sometimes to enjoy it all. haha!

I quickly realized I had not made quesadillas for waaaaaaay too long (if I’m remembering correctly, it’s been close to 2 years now).  Abby was almost beside herself with joy when these appeared for supper.  I don’t think this stopped the entire meal, “Mama, I am really loving these!  These are my favorite food.  These are just my favorite.  I am really liking these ‘dillas!  I’m just scarfing them and eating more, more, more!! etc.”  If you ask her right now what her favorite food is, it will definitely be ”dillas.”  She wasn’t the only one who enjoyed these.  They were pretty great!  Thanks to, Mantitlement, for the idea!

Bacon Cheeseburger Quesadillasbacon-cheeseburger-quesadillas

  • 1 lb lean ground beef
  • 1 tablespoon olive oil
  • 1 tablespoon worcestershire
  • 2 tablespoons ketchup
  • 2 tablespoons cream cheese
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 6 strips of turkey bacon
  • 8 whole wheat tortillas
  • shredded cheddar cheese

Brown beef in olive oil until done.  Add in worcestershire, ketchup, cream cheese, and seasonings until well blended.  Spoon into a separate dish and set aside.

Use the same pan to cook the bacon strips until done.  Remove to a plate and crumble when cool enough.

Carefully use a napkin to wipe out the frying pan.  Put it back on the heat, melt some butter in it and set one tortilla in.  Spoon about a fourth of the meat and bacon on top.  Sprinkle with as much cheese as you like and cover with a second tortilla.  Press down with a plate.  Cook for about a minute and check.  If the bottom is done, flip it over and cook for another minute or so.  When done, set on a plate and start the next one.

One of the things I loved most about this recipe was the cream cheese in the filling.  It not only made them taste crazy delicious, but it helped the filling all hold together through the flip.  I have never made quesadillas that were so easy to flip!  I had very little filling spill out and it made me want to make this recipe again soon!  Hopefully it won’t be 2 years before I make these again.  They deserve to be eaten more often. 🙂

Slow Cooker Mexican Haystacks

My favorite kind of food…. healthy and delicious!!  This is a also a great meal for anyone with kids because they can pick what toppings they want and, I can attest, may eat impressive amounts afterwards.  This idea came from Six Sisters’ Stuff and couldn’t be much easier.


Slow Cooker Mexican Haystacks

  • 6 or more frozen boneless/skinless chicken thighs
  • 1/2 packet your favorite taco seasoning
  • 1 jar chunky red salsa (I used a 24oz jar, but less would be fine too!)
  • cooked rice (we like to use brown rice!)
  • Mexican blend shredded cheese
  • corn
  • red bell pepper diced
  • onion diced
  • other toppings of your choice!


Plunk your chicken in the crock pot and sprinkle taco seasoning on top.  Dump your salsa over the chicken, cover, and cook on low for 6 – 8 hours.  Shred it up with a fork and keep warm while you cook your rice.  I cooked 2 cups dry brown rice in chicken broth (it really boosts the flavor!) and had to make one more batch for the amount of chicken we had.

Scoop some rice on your plate, add on the chicken, toppings of your choice, and enjoy!  We think all Mexican food needs cornbread on the side.  If you’re interested, this is one of our favorites: Buttery Corn Muffins.