Category: Main Meal

Easy Velvety Spaghetti

Published on by Tracie2 Comments

Easy, velvety spaghetti that’s ready in under 20 minutes. You’re going to love how quick and delicious this recipe is. It will be a favorite!

This is Liv’s favorite type of spaghetti.  She had this at one of our favorite restaurants and she couldn’t stop talking about it.  The crazy part is that this is part of the children’s menu and it’s one of the cheapest things you can order.  She asked me to try to duplicate it and I think this recipe is spot on.

It’s so, so easy.  Here’s how we make it:

You can use whatever pasta that you love.  We don’t have a preference, so it’s always something different at our house.  But, Liv does love Campanelle.   It has a beautiful shape to it that holds onto the sauce. 

Boil your pasta for eight minutes……

We do have a preference on which pasta sauce we use at our house.  I LOVE Classico sauce.  I usually find it on sale at my Kroger about every six weeks for around $1.50.  It is so, so good.  Pour it into your pot…..

Now for the magic.  Your magic ingredient is cream cheese.  It’s so simple.  You put the entire block of cream cheese straight into the warming sauce…..

And mix until it combines.

This makes your sauce so rich and decadent.

Add your pasta…..

Mix it all together and you have heaven on a plate.

We love this Parmesan cheese as a topper.  Of course I didn’t remember to get a photo of the completed dish before it was all gobbled up.

But here is a small shot of it with the Alfredo that Hayden loves with my favorite garlic bread.  You’re going to love this!

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable:

Easy Creamy Spaghetti

Print Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Ingredients
  

  • 16 ounces of spaghetti or pasta of your choice
  • 24 ounces spaghetti sauce - we love Classico!
  • 8 ounces cream cheese
  • Parmesan cheese for sprinkling at the end

Instructions
 

  • Boil your pasta for eight minutes and drain.
  • In your hot pasta pot, pour the spaghetti sauce and cream cheese.
  • Heat through and then add the pasta.
  • Stir and serve! Add a sprinkle of Parmesan over the top.
  • It's so, so good!

 

Thick Cut Pork Chop Recipe

Published on by Tracie3 Comments

Pork chops are one of Denton’s favorite foods.  I am usually like – sigh – okay.  They have never been one of my go-to’s.  After making these however, I may have found another prized recipe to add to our weekly rotation.  They were that delicious!!

Here’s how I make mine:

Start out with thick cut pork chops.  Ours were about 1 1/2 inches.  Dry your chops and then rub them with olive oil on both sides.

Now you want to liberally and I mean LIBERALLY salt and pepper them.  You are going to think that you have put enough salt – but you will need to add more.  The salt and pepper are going to bring out your flavor on the chops.

Next, you want to slice the rind.  This will keep the pork chop from trying to curl when you put it to the heat.  Set your chef’s knife or butcher knife at the edge and carefully whack it.   Be careful!

Put olive oil (or canola oil) with butter in your oven safe pan.  You are going to heat it to the level of what I call screaming hot.  If you have a countertop burner I highly recommend you do this part outside.  I love mine.  I even took it on vacation this past summer!  Otherwise, your house is going to fill with smoke.

Sear your chops one or two at a time for 2 minutes on each side.  Once you have seared all of the chops, put them back into your pan and roast them in the oven until cooked through.  Now here is where I may lose part of you.  All of the great chefs of the world say to cook your chops to an internal temperature of 145*.  I cook mine to 160*.  I just can’t you guys!  I want to make sure that they are done, but not dry!

YUM!

Serve them with your favorite sides and enjoy!

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Thick Cut Pork Chops Recipe

Print Recipe

Ingredients
  

  • Thick cut pork chops
  • Salt and Pepper
  • Olive oil and Butter

Instructions
 

  • Dry off your chops.
  • Rub them generously with olive oil on both sides.
  • Very LIBERALLY salt and pepper both sides.
  • Sear each side of your chops for two minutes in a screaming hot pan.
  • Roast in the oven until cooked through. At my house that's 160*. At Chef Ramsey's house it's 145*!
  • Serve with your favorite sides and enjoy!

 

Note:  This post may contain affiliate links.  Check out what that means to you here.

Slow Cooker Ribs

Published on by Tracie7 Comments

Ribs are one of Denton’s favorite things in the world to eat.  But, he will almost never fire up our smoker that lives on the deck, because he doesn’t want to tend to it like it’s a newborn baby kitten without a mama.  So I needed to come up with a way to make ribs that didn’t keep me tied to the kitchen all day.  Enter my crock pot.  This is so, so easy!  Here’s how I do it.

Buy whatever ribs strike your fancy.  These were on sale for $7.22 for the whole rack – yay for the clearance section of the supermarket!

If your ribs aren’t already seasoned like these were, see my notes in the printable recipe.

Slap the lid on your pot, set it to low and cook for 6 to 8 hours.  It’s actually better if you have a couple of racks of ribs in the crock pot.  They will help to hold one another up.  But, one rack is just as delicious on their own!

When they come out of the crock-pot, we like to slather on our favorite BBQ sauce – Sweet Baby Rays – and stick them under the broiler for a couple of minutes.  It gives them a great grilled taste without the effort! 

Eat them with your favorite sides, or eat them by themselves.  They are amazing!

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Slow Cooker Ribs

Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients
  

  • Ribs
  • Salt and Pepper
  • Your Favorite rub if they aren't already seasoned
  • Ours is: 1 tsp each
  • salt
  • pepper
  • garlic powder
  • onion powder
  • chili powder
  • cumin
  • 1/4 cup of brown sugar
  • 1/2 tsp of cayenne pepper you can increase or decrease this to your liking of heat!

Instructions
 

  • Rub salt and pepper into the ribs and set aside, while you get your crock pot ready and make your rub.
  • Combine the ingredients for the rub if your ribs are not already seasoned.
  • Place the ribs into the crock pot standing up, circling the slow cooker (you can see what I mean in the photos).
  • Cook on low for 6 to 8 hours.
  • Place ribs on a baking sheet and slather with your favorite bbq sauce. Broil for 2 to 3 minutes.
  • Enjoy!!

Monte Cristo Sandwich

Published on by Tracie6 Comments

At least once a week we have a variety of sandwiches for supper.  They are quick and simple, which makes my life much easier.  These fried ham and cheese sandwiches are something you’re going to want to make often because they taste fantastic.  Here’s how I make mine.

By the way, have you tried this Nature’s Own Perfectly Crafted bread yet?  It’s amazing.  A few months ago this bread was the Free Friday Download from Kroger.  Now I actively seek it out at my bread outlet when I’m there.  I love to make my garlic bread with it too.  It’s hearty and slightly sweet, in a good way.

Crack two large eggs into a shallow dish.  Salt and pepper them generously.

Add a 1/4 cup of milk……

Beat vigorously until combined.  Heat your skillet over medium.

Meanwhile, spread your Hellmann’s mayonnaise over the bread in a thin layer.

Draw squiggly lines over the mayonnaise with the mustard…..

Layer on the ham.  Unless you are Olivia and you don’t eat meat…….

Spread the cheese over the ham……

Now you’re ready to dip and fry!

Dip quickly into the egg and milk mixture…..

Gently lower into a buttered skillet…..  

And fry until golden brown on both sides.

Deliciousness on a plate.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Monte Cristo Sandwich

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients
  

  • 8 Slices of bread
  • 12 slices of ham
  • 1 cup of shredded cheese - divided into four
  • Mayonnaise
  • Mustard
  • 2 large eggs
  • 1/4 cup milk

Instructions
 

  • Beat the eggs and milk together in a shallow bowl.
  • Spread a thin layer of mayonnaise on the bread.
  • Drizzle mustard over the mayonnaise.
  • Layer three pieces of ham onto the bread.
  • Carefully spread 1/4 cup of the shredded cheese over the ham.
  • Place the top piece of bread over your creation.
  • Dip into the egg and milk mixture and gently lower into a heated, buttered skillet.
  • Fry until golden on both sides.
  • Enjoy!!

Broccoli with Garlic, Lemon and Butter

Published on by Tracie3 Comments

At our favorite Italian restaurant in our tiny town, there is a side dish that is outstanding.  Liv and my Mama LOVE it.  I can eat this as my meal, it’s that good.  I knew that I desperately needed to know how to make this at home.  Here’s how you do it:

Start with a couple of tablespoons of butter.

Add in enough broccoli for you or for 10 people.  This recipe is very forgiving, you can add more butter and broccoli for more people, or keep it all to yourself.

Add salt and pepper generously.  Saute until everything smells like heaven and the broccoli is beginning to turn bright green.

Now is the time to add in a heaping teaspoon of my favorite minced garlic.  You can use fresh, but I always keep the jarred stuff on hand.  It makes it so, so easy!  I add the garlic near the very end, because I do NOT want it to burn.

Just before you pull everything off the heat, add a tablespoon of lemon juice over all of that goodness.  You can squeeze half of a lemon over this or do like I do and keep a bottle in the fridge and use a capful!

Scrumptious food.  Make this!  It’s so, so good.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the printable – this recipe is VERY easy to double, triple or quadruple!  Make more than you think you’ll want, you’ll be glad you did.

Broccoli with Garlic, Lemon and Butter

Print Recipe

Ingredients
  

  • 2 TBSP butter
  • 1 small head of broccoli
  • 1 tsp minced garlic
  • 1 tsp lemon juice

Instructions
 

  • Saute the broccoli and butter in a pan until the broccoli just starts to turn bright green.
  • Add the minced garlic to the butter and broccoli.
  • Just before you remove it from the heat, add the lemon juice to brighten everything.
  • Enjoy!!

Slow Cooker Roast Beef Dinner

Published on by Tracie3 Comments

This is one of our favorite meals.  First, because it tastes SO good.  Another big reason for me is that it makes multiple meals.  The first day we have a traditional roast beef dinner with all the yumminess that goes along with it.  The next day I’ll shred the beef and put it on garlic toast for roast beef sandwiches.  And then…… You get the point.  The third reason is that it’s SOOOOO easy.  Here’s how I make mine.

Peel enough potatoes for everyone in your family……

I quarter mine and put them into the bottom of the crock pot.

Peel as many carrots as your family will eat.  Hayden will not touch a carrot unless it is sliced into ribbons for a salad.  So he doesn’t get any, lol.

Cut them up and put them into the bottom too.

Next goes in the onions……

Mushrooms……

Then the beef.  I buy whatever is on the clearance rack in the meat department.  One thing that I have noted over the years though.  The cheaper the cut of meat, the BETTER this is.  Seriously.  This one happened to be a shoulder roast.

I add a can of beef broth to the crock pot and sprinkle about a tablespoon of minced, dried onions over the top of the meat.  Salt and pepper everything.

Pop the lid on and set it to cook on low for about 8 hours.  I love my Crock Pot, by the way. 

Yum!

Heaven on a plate.  Here are my recipes for coleslaw and melt in your mouth green beans.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Slow Cooker Roast Beef Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8

Ingredients
  

  • Potatoes Carrots, Onions, Mushrooms - enough for everyone in your family
  • 1 - 14 ounce can of beef broth
  • 1 TBSP minced dried onions
  • Chuck or Shoulder Roast I used a 5.5 pound here
  • Salt and pepper

Instructions
 

  • Peel and quarter your potatoes, carrots, onions, and mushrooms
  • Pour the beef broth over the veggies.
  • Place the roast on top of the vegetables and sprinkle with salt, pepper and minced onions.
  • Cook in your slow cooker on low for about 8 hours.

 

Easy and Quick Quesadillas

Published on by Tracie10 Comments

Anytime we have taco’s at our house, someone (Hayden) always asks for Quesadillas.  Which I am happy to provide because:  1.  They are yummy, Deux.  He will actually eat them, and iii.  They are SERIOUSLY easy to make.  All things that make me happy.

Since I am making taco’s anyway, I have everything I need to quickly whip up a giant batch of these.

Flour tortillas, taco meat, cheese and onions.  Layer on your ingredients: 

Cheese…..

Taco meat….. 

More cheese and taco meat.  Butter your skillet and carefully lay everything inside to sizzle in an open face style…..

Halfway through I like to flip it in half – like so.  This is so I can monitor how crispy and crunchy everything is getting.  Yum.  Just flip it back and forth until your level of crispiness is achieved. 

Liv prefers refried beans……

Diced onions……

Cheese!

Fry until crispy and golden.  They are SO good!  You can add anything you like, just make sure to give it a good base of cheese first.  Here’s the handy dandy printable.

Sharing this recipe at Weekend Potluck.

Easy and Quick Quesadillas

Print Recipe

Ingredients
  

  • Flour tortillas
  • Cheese
  • Butter
  • Now you can add whatever your heart desires: Taco meat onions, refried beans, black beans, avocado, corn, salsa, the list could go on and on.

Instructions
 

  • Place a layer of cheese on your tortilla.
  • Layer on the rest of your ingredients.
  • Butter your pan and raise the heat to medium.
  • Fry open face style until the cheese begins to melt.
  • Fold in half and fry until golden and crispy.
  • Enjoy!

Melt in Your Mouth Green Beans

Published on by Tracie22 Comments

Until the entire world became a global community via Pinterest, Facebook, Instagram, and Twitter, I thought there was only one way to make green beans.  The way my entire family makes them, just like I’m about to show you.  I now LOVE other kinds of green beans prepared in a variety of ways, but when I want comfort food, or I’m missing my family and friends back home, I can make a pot of these and I’m transported.

Now, I have to say, the BEST green beans to use are my Aunt Mary Jane’s white half runner’s that she grows in her garden every summer.  If you don’t live in my hometown, I’m sorry to tell you that you’ll just have to use canned from the store like I am today.

I was pressed for time today, so I am taking a short cut.  I’m going to simmer my onions in the butter (you can use olive or canola oil here too) because I didn’t have 45 minutes to wait until they softened naturally.  They taste the same either way.

Yum.  Is there anything on earth better than onions cooked in butter?

If you have the time, you can skip this part entirely!

Just open up your can of green beans……

Drain off half of the water……

Pour the entire can of green beans with the remaining water into your onions and butter.  Add some salt and pepper……

Put the lid on it and simmer until they are heated through.  If you skip the sauteing the onions part, just add everything to the pot and simmer.  It should take about 45 minutes.

They will literally melt in your mouth.  Deliciousness in a bowl.  Here’s the handy dandy printable:

Melt in Your Mouth Green Beans

Print Recipe

Ingredients
  

  • Canned green beans you can make as little as 1 - 14 ounce can or as many cans as you like
  • 1/2 onion - diced or sliced into thin rounds
  • 2 TBSP Butter canola oil or olive oil
  • Salt and pepper to taste

Instructions
 

  • Saute the onions in the butter or oil until tender - about five minutes.
  • Drain half of the canning water out of your green beans.
  • Add the green beans and the remaining water to your onions.
  • Put the lid on your pot and simmer for about 20 minutes.
  • Enjoy!!
  • P.S. You do not have to saute the onions first. Drain your beans, put them into the pot with half of the water, add your onions, butter or oil and simmer for about 45 minutes. You'll get the same mouth watering dish either way!

 

Best EVER 4 Ingredient Potato Soup

Published on by Tracie7 Comments

Seriously.  This is the best potato soup.  Bonus that it’s so easy to make.  I love recipes like this.  Very few ingredients, it tastes amazing, and it’s easy.  It ticks all of my boxes.  Here’s how you do it.

potato

Wash and peel your potatoes.  I always buy russet potatoes.  I use them in this soup and my mashed potatoes.  They are delicious.

I always judge how many potatoes to use by their size.  If they are gigantic the way we like to use them for our Restaurant Baked Potatoes, I’ll use one per person and add in an extra just in case.  If they are smaller, I’ll use two per person with an extra two.  Make sense?

Chop them up and add them to a stock pot with chicken broth and water to cover.  You can sub in vegetable stock/broth here for the chicken broth.

chicken broth

I generally use one 14 ounce can of chicken broth and the rest water, but you can use straight chicken broth if you would like.

Salt and pepper too.  I do NOT count salt and pepper in the ingredients list.  I always have salt and pepper on hand, and actually don’t know anyone who doesn’t.

Next I add in a pinch of cayenne pepper.  If you need an exact measurement of a pinch I would guestimate half of 1/8 teaspoon.  This is going to give it an amazing depth without people not quite knowing why.  If you like heat, you can add as much as you like.  Cook everything until the potatoes are fork tender.cream cheese

This is your secret ingredient and will make this soup something you’ll add into your weekly rotation.  I like to take the cream cheese out of its package and put it straight into a bowl.   Add in a couple of large ladles of your potato water and use a hand blender to completely meld the two together.  I love my hand blender.  I got it as a wedding gift and it has literally lasted for almost 25 years now.  Then you just pour that straight into your pot.

At this point I turn the soup OFF.  I like to let it start to cool for about 30 minutes before I serve it.  This does two things.  It will drop the temperature of the soup from ‘surface of the sun’ realm to a ‘just right to eat it’ temperature.  It will also give the soup a “rest” so that it can slightly thicken as it cools down. 

This makes the best leftovers too.  If you have any leftovers, that is.  I would definitely recommend doubling this recipe, because it’s even better the next day!  Now I’m off to make soup.  Here’s the handy dandy printable:

Best EVER 4 Ingredient Potato Soup

Print Recipe

Ingredients
  

  • Potatoes. You can make as much or as little soup as you like I estimate 1 large potato per person with an extra thrown in for good measure.
  • 1 14 ounce can of chicken broth
  • A pinch of Cayenne pepper less than 1/8 of teaspoon
  • 1 Block of Cream Cheese
  • Salt and pepper to taste I don't count this as an ingredient - most people have this on hand

Instructions
 

  • Wash, peel and dice your potatoes.
  • Add chicken broth and water to cover the potatoes.
  • Add Cayenne pepper.
  • Cook until the potatoes are fork tender.
  • Put the cream cheese into a bowl and cover with the hot potato water. Blend with a hand mixer until thoroughly combined. Pour the combined mixture into the pot.
  • Turn the soup OFF. Let cool for approximately 30 minutes and enjoy!

Two Ingredient Italian Chicken

Published on by Tracie3 Comments

This is another one of my “non recipe” recipes.  It is so easy and simple, but it gives you such great food for little effort.  There are only two ingredients and they are delicious.  Here they are:

Chicken and Italian dressing.

That’s it.  I always slice my chicken breasts in half horizontally to make two chicken breasts, since they are always so thick.  If you want to leave yours whole, you are ready to throw them into a resealable Ziploc bag, pour over the dressing to cover the chicken and stick it in the fridge for at least a couple of hours to overnight.  You can also freeze the chicken and dressing right in the bag for up to six months.  Grill the chicken after removing it from the bag until done and you have an amazing protein that everyone will love.  It doesn’t get any easier than that.

You can use whatever Italian dressing you have on hand.

This set is ready to go into the freezer. 

Hopefully, one day soon, I will remember to take a beautiful photo of a completed dish.  Until then, you’ll just have to use your imagination and my pitifully lighted photo above to grasp how yummy this dish really is.  Here’s the handy dandy printable, just in case you can’t remember what the ingredients were!

Two Ingredient Italian Chicken

Print Recipe

Ingredients
  

  • Enough chicken for you OR fifteen friends
  • Italian dressing of your choice.

Instructions
 

  • Put the chicken into a ziploc bag.
  • Pour over enough dressing to cover and coat.
  • Refrigerate for at least two hours up to 24 hours.
  • Grill until done and enjoy!
  • (You can also freeze the chicken in the dressing for a future meal for up to six months)