Homemade Salisbury steak is one recipe that instantly brings me back to my childhood. My mom would make it often for dinner and it was a favorite recipe then. When I make it now for my family, I stand over the stove top and just think of my mom. I would watch her make it and wonder what she added to make it so good! After making it for my own family for so many years, I have perfected her recipe!

Why you are going to love Salisbury steak

What makes Salisbury steak so special? It’s budget-friendly, full of flavor, and surprisingly simple to prepare. With just a few pantry staples and a handful of fresh ingredients, you can whip up a satisfying dish that tastes like it came straight from a classic diner menu. The best part—everything cooks in one skillet, so clean-up is a breeze. Everyone needs another ground beef recipe and this one is one of my all time favorites!

Homemade Salisbury Steak Ingredients

You only need a handful of ingredients for this quick and easy dinner recipe. I bet you already have most of them on hand!

• ground beef
• bread crumbs
• 1 large egg
• milk
• onion
• garlic
• Worcestershire sauce
• Dijon mustard
• salt & pepper
• olive oil (for frying)
• butter
• flour
• beef broth

Salisbury Steak Cooking Instructions

1. Make the Patties

In a large mixing bowl, combine the ground beef, bread crumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix the ingredients until everything is well incorporated. Try not to overwork the mixture—doing so can make the patties tough instead of tender.

2. Form the Patties

Divide the mixture evenly into four portions. Use your hands to form each portion into an oval-shaped patty about 1/2 inch thick. This shape not only gives the dish its iconic look but also helps the patties cook evenly.

3. Cook the Patties

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the patties in the pan and cook for 4–5 minutes per side, or until each side is nicely browned. Don’t worry if the patties aren’t fully cooked through at this stage—they will finish cooking in the gravy later. Transfer the browned patties to a plate and set aside.

4. Prepare the Gravy

In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and sauté them until they’re softened and caramelized, about 8–10 minutes. This step creates the base of the rich, flavorful gravy, so take your time and let the onions develop a deep golden color.

5. Make the Roux

Once the onions are soft and fragrant, sprinkle the flour evenly over the skillet. Stir well to coat the onions and cook the flour for 1–2 minutes. This helps eliminate the raw flour taste and sets the stage for a smooth, velvety gravy.

6. Add the Liquids

Gradually pour in the beef broth while whisking constantly to remove any lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer, continuing to stir until the gravy thickens to your desired consistency.

7. Finish Cooking the Patties

Return the browned patties to the skillet, nestling them into the onion gravy. Reduce the heat to low and cover the pan. Let everything simmer together for about 10 minutes, or until the patties are fully cooked through. This simmering step infuses the beef with the deep flavors of the gravy.

8. Season and Serve

Give the gravy a taste and adjust the salt and pepper as needed. Serve the Salisbury steaks hot, generously topped with that delicious onion gravy. They pair beautifully with creamy mashed potatoes, fluffy rice, buttered egg noodles, or steamed vegetables.

Tips for the Best Salisbury Steak

Mix Up the Meat Want even richer flavor? Try blending your ground beef with ground pork or ground turkey. A 50/50 mix gives the patties a soft, juicy texture.
Add Mushrooms If you love a more robust gravy, toss in some sliced mushrooms when you sauté the onions. They’ll add depth and an earthy richness to the dish.
Don’t Overmix When combining the meat mixture, stop as soon as everything is evenly blended. Too much handling can make the patties dense.
Make it Ahead This dish reheats wonderfully. Store leftover patties and gravy in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

Once your Salisbury steaks are ready, you have plenty of serving options:

• Mashed potatoes: a classic pairing that soaks up the gravy beautifully.
• Buttered noodles: simple egg noodles tossed with butter make a cozy side.
• Rice: perfect for absorbing the flavorful sauce.
• Steamed vegetables: broccoli, green beans, or carrots add color and freshness.

Other ground beef recipes to try

Ground beef is something we always have in the fridge or freezer. Here are some of our other favorite ways to use it up:

• Smash burger tacos – kids LOVE these!
• Beef and rice casserole – double it and freeze a batch!
• Korean lettuce wraps – take out flavor!
• Homemade sloppy Joes – another approved one!
• Ground beef enchiladas – perfect for taco Tuesday.
• Mom’s meat loaf – another recipe from my momma!
• Homemade hamburger helper – bye bye box!

Homemade Salisbury Steak

Yield: 4 patties

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

How to make the best homemade Salisbury steak!

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Ingredients

• 1 lb (450g) ground beef
• 1/4 cup bread crumbs
• 1 large egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• For the Gravy:
• 1 large onion, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups (480ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Make the Patties: In a large mixing bowl, combine the ground beef, bread crumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix until well combined, but be careful not to overmix to avoid tough patties.

2. Form the Patties: Divide the mixture into 4 equal portions. Shape them into oval patties about 1/2 inch thick.

3. Cook the Patties: Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for about 4-5 minutes on each side, until browned. Remove the patties from the skillet and set them aside.

4. Prepare the Gravy: In the same skillet, add butter and sliced onions. Cook over medium heat until the onions are softened and caramelized, about 8-10 minutes.

5. Make the Roux: Sprinkle the flour over the onions and stir to combine. Cook the flour mixture for about 1-2 minutes to remove the raw flour taste.

6. Add the Liquids: Gradually whisk in the beef broth, ensuring there are no lumps. Stir in Worcestershire sauce and Dijon mustard. Bring the gravy to a simmer, stirring constantly, until it thickens.

7. Finish Cooking the Patties: Return the patties to the skillet, nestling them in the gravy. Reduce the heat to low, cover, and let the patties simmer in the gravy for about 10 minutes, or until fully cooked through.

8. Season and Serve: Taste the gravy and adjust the seasoning with salt and pepper if needed. Serve the Salisbury steaks hot, smothered in gravy, alongside mashed potatoes, rice, or steamed vegetables.

Nutrition Information:

Yield: 4 Serving Size: 1/4 pound patty
Amount Per Serving: Calories: 876Total Fat: 56gSaturated Fat: 23gUnsaturated Fat: 33gCholesterol: 272mgSodium: 688mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 69g

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I have always loved onions but sautéed or caramelized onions are by far my favorite. There’s just something about the sweet flavor combined with the crunch from the onion that is next to none. So French onion dishes like this pasta are a constant rotation in our house. Don’t worry we switch them out for things like French onion pork chops or French onion chicken just for some variety.

What is French Onion Pasta?

French onion pasta combines caramelized onions with a decadent cream sauce to make one amazing pasta dish. While there’s no main protein besides bacon, this pasta does make a great main dish. You can always add chicken or shredded beef to round out this meal. The best part is that the whole thing is made in one skillet which means less dishes and more time to savor  this pasta.

French Onion Pasta Ingredients

Another reason that I love this one dish pasta is because you only need a handful of ingredients and most of them are easy to find. I do use a fancier Fontina cheese but you can always substitute for Parmesan or mozzarella. To make this French onion pasta you will need:

• Bacon
• Onions
• Mushrooms
• Salt and pepper
• Chicken broth
• Pasta
• Fontina cheese
• Heavy cream
• Parmesan
• Fresh basil

Bacon – The bacon adds a nice flavor to this pasta. Plus that you use the bacon grease to fry up the onions which gives them a great dimension of flavor.

Onions – I love using sweet onions for this pasta, but feel free to use your favorite onion in this recipe.

Mushroom – Save some time and get some pre-sliced mushrooms from the produce section. I use small button mushrooms but any mushroom will work.

Pasta – Any shape of pasta will work in this recipe. I used a spiral pasta, but penne, rigatoni or even macaroni noodles will be fine.

Cheese – I used a block of fontina cheese that I shredded for my French onion dip pasta. You can use white cheddar or even mozzarella in place of the fontina. Gruyere would also be a great option.

How to make French Onion Pasta

Once you’ve gathered all your ingredients you also need a large skillet, measuring cups and spoon, a spatula and a cheese grater if you have a block of cheese.

Step one – Cook the bacon in the skillet and reserve the bacon grease. Cook your onions for about five minutes until they start to soften and become really fragrant. Then add in your mushrooms and cook until soffit as well.

Step two – Add in your chicken broth and bring it to a soft boil. Pour in the pasta and make sure it’s completely covered by the liquid. Cook for about 10 minutes until the pasta is al dente.

Step three – Add in your cheese and heavy cream once most of the liquid from the pasta has been absorbed. Allow it to cook for one to two minutes until creamy and smooth.

Step four – Add the Parmesan cheese and put in the oven to broil for 2 to 3 minutes until the cheese is melted and bubbly. You can also place a lid on top of the skillet instead of placing it under the broiler to ensure the cheese melts. Top with your bacon crumbles and basil before serving.

How to make in the slow cooker

You can easily make this pasta in your slow cooker as well. Start by placing your bacon grease, onions and mushrooms in your slow cooker. Cook on low for 6-8 hours until the onions are brown and caramelized. Add in the cooked pasta, 1/2 cup of the chicken broth and the cheeses.

How to make in the Instant Pot

Want this French onion pasta even faster? Use your Instant Pot! Fry your bacon using the saute function and then add your onions and mushrooms. Cook until tender. Place the chicken broth and pasta in the Instant Pot and cook on manual high pressure for 6 minutes. Manually release the pressure and stir in the cheese, bacon and basil.

Side dish recommendations

This pasta makes a great main dish and is really filling. To round out this meal you can add the following side dishes:

• Hoagies rolls
• Roasted broccoli
• Roasted carrots
• Classic coleslaw
• Baked asparagus

How to store leftovers

Place leftover pasta in an airtight container and keep in the fridge. Reheat in the microwave as needed. This pasta will stay fresh for 2-3 days in the fridge.

Can I freeze it?

Yes, you can freeze this French onion pasta. Place it in a Ziplock bag once cooled and lay it flat in the freezer to harden. To re-heat, allow it to thaw in the fridge. Place it in the microwave with a few tablespoons of olive oil or water to heat.

Can I add chicken to this pasta?

Absolutely! Feel free to add chicken to this pasta to make it a full meal. It’s pretty hearty without the chicken, but the protein makes a great addition. Leftover chicken would make this a super easy dinner. You can also add shredded beef.

Do I have to use mushrooms?

I love mushrooms and onions together, but feel free to omit them if you are not a fan. The pasta is delicious with or without the mushrooms added.

French onion dip one pot pasta

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

How to make a super creamy french onion pasta with bacon, caramelized onions and mushrooms.

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Ingredients

• 5-6 slices of bacon, cooked and greased reserved
• 2 large sweet onions, diced
• 8 oz button mushrooms, sliced
• salt and pepper, to taste
• 3 1/2 cups chicken broth
• 16 oz pasta of choice
• 1/2 cup of shredded Fontina, or cheese of choice
• 1 1/4 cup heavy cream
• 1/2 cup of shredded Parmesan
• parsley or basil for topping

Instructions

In the same pan you used to cooked the bacon, add the diced onions. Cook for 5 minutes or until they start to soften. Add the mushrooms and salt and pepper. Allow to cook for another 5-8 minutes, stirring every 30ish seconds.

Pour in the chicken broth and bring to a soft boil. Add in the pasta making sure it is completely covered by the broth. Reduce heat, cover and let cook for 10 minutes or until pasta is al dente. Be sure to stir every minute or so to ensure the pasta doesn't stick to the bottom of the pan.

Once most of the chicken broth has been absorbed stir in the Fontina cheese and heavy cream. Let it simmer for a minute or two and then remove from the stove top.

Top with the shredded Parmesan and put it in the oven on broil for 2-3 minutes or until the cheese is melted and bubbly. Remove, add the bacon and basil (or parsley) and allow to cool.

Give one last stir and enjoy!

Notes

Slow cooker directions -

Start by placing your bacon grease, onions and mushrooms in your slow cooker. Cook on low for 6-8 hours until the onions are brown and caramelized. Add in the cooked pasta, 1/2 cup of the chicken broth and the cheeses. Note: you only need 1/2 cup of broth for the slow cooker version.

Instant Pot directions -

Fry your bacon using the saute function and then add your onions and mushrooms. Cook until tender. Place the chicken broth and pasta in the Instant Pot and cook on manual high pressure for 6 minutes. Manually release the pressure and stir in the cheese, bacon and basil.

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If you loved this recipe, we would love for you to leave a review to help others!

Other French Onion dishes to try

I may have mentioned a time or two that I love onions. I’ve made quite a few other French onion inspired dishes that you might also enjoy if you love caramelized onions like me:

• French onion pork chops
• French onion chicken
• French onion roast

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Man oh man.  Do I have recipe for you today!  And hello – it’s ALL COOKED in ONE POT!  Yessss.  For realsies.  It’s the perfect quick and easy dinner time recipe that everyone will love.  Bonus points – Instant Pot and Crock pot directions are included!

What Is One Pot Spaghetti and Meatballs?

One Pot Spaghetti and Meatballs is a dish that is made by cooking the pasta, meatballs, and sauce all in one pot. This easy recipe is perfect for a busy weeknight dinner. The best part about One Pot Spaghetti and Meatballs is that there is only one pot to clean up afterwards!

This dish can be made with any type of pasta, meatball, and sauce. Try it with your favorite ingredients and see what you come up with. One Pot Spaghetti and Meatballs is a delicious and easy way to get dinner on the table quickly!

One Pot Spaghetti and Meatball Ingredients 

For this recipe, you’ll need all your spaghetti and meatball ingredients plus a few spices and seasonings to make it irresistibly delicious! Here’s what you will need:

• Garlic– Fresh garlic cloves are best, but you could also use 1 tablespoon of minced garlic. 
• Onion– I like to dice up a sweet onion, but you can use any onion you like. 
• Butter-You will need butter to saute your onion and garlic. If you want a healthier option, you could use a bit of olive oil instead. 
• Chicken broth– Chicken broth is used along with the water to add flavor. 
• Pasta sauce– You can use any pasta sauce you choose. I tend to use Prego, but feel free to use any brand. 
• Pasta– For this recipe, I used angel hair pasta. I think it cooks better with the one pot method, but you can use any type of pasta you prefer. 
• Water– You will need some extra water to really coat the pasta so that it cooks perfectly. 
• Meatballs– To make this recipe quick and easy, you will use precooked frozen meatballs. 
• Shredded mozzarella– Mozzarella works well in Italian dishes, but if you prefer another kind of shredded cheese, you can use that instead. 
• Basil– This is totally optional, but adds a delicious garnish to your dish. 

How to Make Spaghetti and Meatballs In One Pot

One Pot Spaghetti and Meatballs is a delicious and easy way to make a classic Italian dish. Follow the steps below to have dinner on the table in less than an hour!

Step 1: Saute the Garlic and Onions

First, melt the butter or oil in a large skillet. Then, add the garlic and onions and saute for 5-minutes or until fragrant. 

Step 2: Add Broth and Pasta Sauce

Add the chicken broth and pasta sauce and stir. Bring it to a soft boil.

Step 3: Cook the Pasta

Next, break the angel hair pasta in half, and add it to the broth and sauce. Push the pasta down so that it is underneath the liquid. Simmer for 15-minutes, stirring every 5-minutes. Add water as needed. 

Step 4: Add the Meatballs

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Step 5: Garnish and Enjoy

Remove the spaghetti and meatballs from the heat. Then, add the cheese and basil and let it melt.

Serve and Enjoy!

How to Make It In the Instant Pot

If you have an Instant Pot, you can easily whip up spaghetti without having to watch it on the stove top. Follow my Instant Pot Spaghetti and Meat Sauce Recipe, but instead of cooking ground beef, use the meatballs. 

How to Make It In the Crock Pot 

If you want to make this dish in the crock pot, you can do that too! Pour some sauce on the bottom of the slow cooker, place the meatballs on top, add more sauce, and then push down the noodles into the water and sauce. You’ll cook it on low for about 2.5 hours. If you need help, you can follow this easy Crock Pot Spaghetti and Meatballs recipe. 

Side Dish Recommendations

• Homemade French Bread
• Loaded Broccoli Salad
• Avocado Wedge Salad
• Fresh Homemade Hoagie Rolls
• Crusty French Bread Rolls

Can I Use Homemade Meatballs?

Absolutely! In fact, homemade meatballs are even better in this recipe! If you have some already prepared and cooked, you can just follow the steps above. If you need a good meatball recipe, use my Easy Baked Meatballs to whip them up quickly.  

Can I Use Homemade Pasta Sauce?

Of course! I love homemade pasta sauce, and it really adds a whole lot more flavor to your dish. If you already have a recipe for homemade pasta sauce, you can use it. Or, you can use this Best Homemade Pasta Sauce Recipe. 

One pot spaghetti and meatballs

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Ingredients

• 3 cloves of garlic, diced
• 1 large onion, diced
• 2 tablespoons butter
• 2 cups chicken broth
• 24 oz can of pasta sauce
• 1 package angel hair pasta
• 1-2 cups of water
• 12 meatballs, frozen
• 1-2 cups shredded mozzarella
• fresh basil for garnish

Instructions

In a large skillet or pot, saute the garlic and onions in the butter for 5 minutes or until fragrant.

Add the chicken broth and pasta sauce and stir. Bring to a soft boil.

Break the angel hair pasta in half and add it to the broth - pushing it down so that it underneath the liquid. Cover and simmer for 15 minutes. Every 5 minutes stir the pasta to ensure it doesn't stick to the bottom. Add the water as needed while simmering.

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Remove from heat, add the cheese and basil and allow to melt.

Let cool and enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

How to Store Leftovers

To store leftover One Pot Spaghetti and Meatballs, simply place the cooked pasta and meatballs in an airtight container and store in the fridge for up to 4 days. When you’re ready to enjoy the dish again, simply reheat in the microwave or on the stovetop until warmed through.

Can I Freeze It? 

One Pot Spaghetti and Meatballs freezes beautifully, making it the perfect meal to have on hand for busy weeknights. Simply let the leftovers cool completely, then transfer them to a freezer-safe container and place it in the freezer. You can store it in the freezer for up to 4-months.  When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven or on the stove.

Other One pot Recipes to Try

• One Pot Chili Mac and Cheese
• One Pot Lasagna Soup
• French Onion Dip One Pot Pasta
• Cheesy Garlic One Pot Pasta

Did you make this one pot spaghetti and meatball recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite pasta board! THANK YOU For the support!

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There are just some recipes that instantly take you back to your childhood. For me? It’s lasagna. My mom is Italian and she learned how to make the best damn lasagna ever from my grandma; who probably learned from her grandma! I’m not going to beat around the bush – it’s pretty fantastic.

It’s tradition to have lasagna for Christmas at my parents house and we look forward to it all year. I’ve taken all the flavors of traditional lasagna and turned it into a one pot SOUP! Get ready, this one is sure to become a family favorite for fall.

Lasagna soup

Let me tell you – this lasagna soup is pure comfort in a bowl. It comes together quick and is prepared all in one pot. It’s easier than traditional lasagna and about as fast as skillet lasagna.

In fact, lasagna soup is very similar to my skillet lasagna. Lasagna soup has a bit more broth and the slurp factor is a little higher in this quick and easy dinner recipe.

What’s in lasagna soup

This lasagna soup recipe combines all the flavors of the classic version in an easy one pot dinner. To make this you will need:

• ground beef
• onion + garlic
• tomato paste + diced tomatoes
• beef broth
• spices
• pasta
• cheese
• fresh herbs

When it comes to ground beef – use whatever you have on hand or prefer to buy. I suggest lean ground beef for most recipes, but feel free to use whatever you’d like.

Onion and garlic are the next ingredients in this lasagna soup recipe. These two are common ingredients in most Italian fare and make your house smell ahhh-mazing.

You will need one large can of diced tomatoes (28 ounces) and one small can of tomato paste (6 ounces). You can use either plain diced tomatoes or a can with additional spices. I like to use diced tomatoes with basil, garlic and oregano to give my meal an extra burst of flavor.

Feel free to use any variety of beef broth that you prefer here – low sodium, free range, organic. You can even use bone broth if you’d like. You will need 4 cups so make sure to use a full container, whatever you choose.

To make the spices easy, I use an Italian seasoning blend. Feel free to make your own Italian seasoning or pick up a bottle from the store.

When it comes to the pasta you can use any variety you’d like. We had rotini on hand, but elbows, fusilli or small penne would work great. You can even use broken up lasagna noodles as well.

Last, but not least, you will need Parmesan, mozzarella and ricotta cheeses. Shredded Parmesan and mozzarella are recommended and full fat ricotta gives the best flavor.

How to make one pot lasagna soup

Once you have all your ingredients gathered you will also need to grab:

• measuring cups and spoons
• a dutch oven or heavy bottomed pot
• spatula or large spoon
• knife and cutting board

Step 1 Saute your onion and garlic In a large pot, over medium heat, start by adding your oil plus the garlic and onion. Saute both until soft, translucent and fragrant – about 5 minutes.

Step 2 Cook the beef Add in the ground beef and cook through so no pink remains. Carefully, drain off excess fat from the meat. You can either add your spices to your meat or wait and add them to your soup – whichever you prefer.

Step 3 Add liquids Pour in the beef broth, tomato paste, diced tomatoes, and additional vegetables such as zucchini, if you are using any.

Step 4 Cook the pasta Allow to simmer for 20 minutes before you add in the uncooked pasta. Cook for an additional 8-10 minutes, or under the pasta is fork tender. While the pasta is cooking, combine your cheeses and set aside.

Step 5 Serve Ladle the soup into bowls, add a scoop of the cheese mixture, fresh herbs and enjoy!

How to make lasagna soup in the slow cooker

Yes! You can make this easy lasagna soup in your slow cooker. The instructions are similar to the stove top version, except it cooks all day in your slow cooker. It makes your house smell amazing!

1. Cook the onions, garlic and meat on the stove top.
2. Add the onions, garlic and meat to the slow cooker.
3. Add in the spices and liquids.
4. Cook on low for 4-6 hours.
5. Stir in the cooked pasta.
6. Serve and top with cheese.

How to make in a pressure cooker

To make this soup faster, use your Instant Pot! Follow my directions for lazy day lasagna, but add the large can of diced tomatoes to make it more of soup. You can also adjust the liquid at the end after your release the pressure.

What to serve with lasagna soup

Although this is a hearty one pot meal, it can also use a good side or two. I would suggest adding a good bread or salad:

• Onion dill bread
• Skillet cornbread
• Loaded broccoli salad
• Focaccia bread
• French bread
• Garlic bread

Is lasagna soup gluten free?

You can easily make this recipe gluten free by using your favorite gluten free pasta! I have found the Ronzoni gluten free pasta to be one of my favorite alternatives to regular pasta.

Can you freeze lasagna soup?

You sure can freeze this lasagna soup! The best way to freeze soup is to cook it and allow it to cool completely. Then pour the soup in a gallon ziplock baggie and place in the freezer flat. If you plan on freezing this lasagna soup, I would suggest not adding the pasta until you plan to eat it. So cook everything except the pasta and add that in later.

One pot lasagna soup recipe

One pot lasagna soup

Yield: 6-8 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

All the flavor of classic lasagna, but in a quick and easy one pot soup!

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Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 4 cups beef broth
• 1 28 oz. can of diced tomatoes, with juice
• 1 6 oz. can of tomato paste
• 1 teaspoon ground oregano
• 2 teaspoons Italian seasoning
• 2 tablespoons fresh basil, chopped
• Salt and black pepper to taste
• 2 ½ cups uncooked rotini pasta
• ½ cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup Ricotta cheese
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot heat the olive oil over medium heat. 
2. Add in the chopped onion and cook for 2-3 minutes until softened. 
3. Add in the garlic and sauté for 1 minute. 
4. Add in the ground beef, cook until browned then drain excess fat. 
5. Add in the beef stock, diced tomatoes, tomato paste, basil, oregano, Italian seasoning, salt and pepper and stir until combined.
6. Bring to a light boil, reduce heat to medium-low, cover and simmer 20 minutes. 
7. While soup is simmering, stir cheese topping ingredients together in a medium bowl.
8. After the soup has simmered for 20 minutes add in the noodles and cook for an additional 8-10 minutes until the noodles are tender.
9. Ladle soup into bowls, top with a spoonful of the cheese mixture and sprinkle with chopped parsley.

Notes

I used fresh zucchini in my soup since I had it on hand. Feel free to add it in your soup as well! I used 1/2 cup chopped zucchini and added it in with the tomatoes.

Recommended Products

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 931mgCarbohydrates: 29gFiber: 4gSugar: 10gProtein: 30g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other soup recipes to try:

You may also enjoy these other soup recipes:

• Crock pot chicken tortilla soup
• Broccoli potato cheese soup
• King ranch chicken soup

Make sure to PIN this recipe to your dinner board too!

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I have never met a taco that I didn’t like. I grew up in South Texas and have always loved good Mexican food – tacos included! I’m proud to say that I have passed down my love for Mexican food to my kids as well.

That all changed when we moved to Michigan. It’s really hard to find good Mexican food up here. Maybe it’s because I’m use to a different kind of Mexican food that is often called “Tex-Mex”. Either way, I have started making most of my favorite Mexican eats at home now.

What is a chicken burrito skillet?

This chicken burrito skillet is a Tex-Mex dinner made all in one skillet. It’s an easy chicken dinner that is also gluten free and all around pretty healthy. The great thing about this skillet is that you can customize it to your liking.

Chicken skillet burrito ingredients

To make this skillet burrito you will need:

• chicken
• bell pepper
• onion
• black beans
• corn
• cilantro
• lime juice
• spices
• cheese
• avocado

Chicken – In this recipe I used boneless, skinless chicken breasts. Feel free to use whatever type of chicken that you would like here. Chicken thighs or tenders work great here too.

Bell pepper/onion – Grab any color bell pepper that you like for this recipe. Red, yellow and orange tend to be sweeter than green. Also, grab an onion that you like. Sweet onions are my favorite, but any type of onion work here.

Black beans – A can of drained and rinsed black beans is what you need here. If you don’t have any black beans on hand, you can substitute kidney beans or even cannellini beans.

Corn – Frozen corn works well in this recipe. You can also use fresh corn or canned corn.

Cilantro – Cilantro makes a great topping to this chicken skillet burrito. If you don’t like cilantro, you can omit it or use parsley instead.

Spices – The spices that I used in my skillet burrito were cumin, paprika, oregano, chipotle powder along with salt and pepper. Feel free to omit any spices or add your favorite. The spices are totally customizable to your taste here.

Cheese – Monterrey Jack makes a great topping on this skillet meal. You can also use colby, cheddar or even a crumbly queso fresco cheese.

How to make a chicken skillet burrito

After you gather your ingredients you will also need to grab:

• large skillet
• spatula
• knife
• cutting board

Start by prepping your bell pepper, onion and chicken. Dice the bell pepper and onion. Cut the chicken into small chunks.

Place some olive oil in a skillet and start by cooking down the bell pepper and onion. Cook them for about 7-8 minutes until the onions are slightly caramelized.

Add in the chicken along with the spices. Stir in the cumin, paprika, oregano, chipotle powder in with the chicken, onions and bell peppers. Cook each side for 2-3 minutes until the center is no longer pink.

Stir in the corn and black beans and allow to heat though. Taste the spices and adjust to taste.

Remove from heat and add in the lime juice and cilantro. If you are using cheese, add that it.

Serve and add in sliced avocado, lime and remaining cilantro.

How to store chicken skillet burrito

Allow the chicken skillet to cool and then place in an airtight container. Place in the fridge and eat within 1 week.

Can I freeze chicken skillet burrito?

Yes! This chicken skillet makes a great freezer meal. Make it according to the recipe and allow it to cool. Place on a cookie sheet and in the freezer to freeze, about 3 hours. Put the chicken skillet burrito in a plastic baggy and back in the freezer.

Store in the deep freeze for up to 3 months. Re-heat in the microwave or in a skillet over medium heat.

Side to add to your chicken skillet burrito

• Easy refried beans
• Homemade guacamole
• Mashed cauliflower
• Homemade tortillas

Chicken skillet burrito

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

An easy one pan dinner that is perfect for taco Tuesday!

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Ingredients

• 1 T. extra virgin olive oil
• ½ medium red onion, diced
• 2 red or green bell peppers, diced
• Sea salt and black pepper, to taste
• 1½ lbs. boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 t. ground cumin
• 1 t. smoked paprika
• 1 t. Mexican oregano
• ½ t. chipotle powder
• 1 14-oz. can black beans, rinsed and drained
• 1 c. frozen corn
• ½ c. fresh cilantro, roughly chopped, divided
• 2 T. fresh lime juice
• Optional, to serve:
• ½ c. Monterey Jack, shredded
• 1 large avocado, chopped
• 1 large lime, sliced into 8 wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion and peppers and season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, around 7-8 minutes.

2. Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste.

3. Stir in black beans and frozen corn. Cook, stirring once or twice, until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, as desired.

4. Remove from heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 405Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 105mgSodium: 450mgCarbohydrates: 26gFiber: 9gSugar: 3gProtein: 44g

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If you loved this recipe, we would love for you to leave a review to help others!

Other dinner recipes to try

Mexican skillet casserole

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Chipotle Pasta Skillet

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Easy fajitas that you can make in the stove!

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Chicken enchilada skillet

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Do you have a favorite Chinese restaurant? We do! I say we because the kids have become quite the Chinese food fanatics. If given the choice for dinner out, my daughter will immediately call out her favorite Chinese place in town. She loves the rice but my son loves the egg rolls.

I mean, can you blame him? They are deep fried rolls of sausage and cabbage-y goodness.

What is inside of an egg roll?

The classic egg roll that we all know and love is filled with shredded cabbage, chopped pork, and carrots. Some places also include bamboo shoots or mushrooms in their egg rolls.

The filling is cooked, spooned into a wheat wrapper and deep fried until golden brown in oil. It can then be dipped in a sauce of choice or eaten plain.

And yes, that all sounds wonderful, but if you are looking for a low carb version of this classic, I’ve got you covered!

What is egg roll in a bowl?

Egg roll in a bowl ingredients

• pork sausage
• cabbage
• carrots
• fresh ginger
• toasted sesame oil
• green onions
• rice vinegar
• coconut animos

How do you make egg roll in a bowl?

After you gather your ingredients you will also need to grab a high sided skillet for this recipe. This way you are able to cook everything in one pan and not use anything extra dishes.

Start by browning the pork sausage until no pink remains, about 5 minutes. Remove excess grease, taking caution to wipe the sides if it drips. Add in the water to help deglaze the pan.

Add in the remaining ingredients, except the rice vinegar and coconut animos. Allow to cook until the cabbage has wilted and the carrots are tender crisp, about 5 minutes again. You want to stir frequently to prevent anything from sticky to the bottom of the pan.

Lastly, add in your rice vinegar and coconut animos to your veggie/sausage mixture. Heat through and serve hot. You can serve over riced or mashed cauliflower to keep it low carb and gluten free.

While this egg roll in a bowl recipe is pretty filling, you may want to add a side to this quick and easy dinner. Some great low carb side options are:

• Keto cheese grits
• Mashed cauliflower
• Broccoli fritters
• Cauliflower mac and cheese
• Cheesy baked asparagus

Egg roll in a bowl

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Print

Ingredients

• 1¼ lb. spicy bulk pork sausage
• ¼ c. water
• 3 c. green cabbage, shredded
• 1 medium carrot, shredded
• ½ t. garlic powder
• 2 T. toasted sesame oil
• ½ T. fresh ginger, finely minced
• 2 T. green onions, chopped
• 1 T. rice vinegar
• 2 T. coconut aminos or tamari
• Sea salt and black pepper, to taste
• Optional garnish:1 T. toasted sesame seeds

Instructions

Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.

Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner.

Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.

Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through.

Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 81mgSodium: 1087mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 19g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also want to check out these other great low carb recipes:

Crock pot Mexican shredded chicken

The best mashed cauliflower

Taco boats

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One of the best parts about the cooler temps of winter is making homemade soup. And as a mom who cooks gluten free, soup is especially easy to make as most soups are generally gluten free. When the weather starts to cool off, adding soup to your menu plan once a week is a great way to make an easy and economical dinner.  Serve with Honey Skillet Corn Bread and a side salad and your family will love soup night.

The other great thing about soup is that it’s really easy to make a double batch of soup and freeze half. Just reheat and serve for dinner again a few weeks later.  Cook once and eat twice is always a great way to make a mom’s life easier.

What is gluten free broccoli cheese soup?

This broccoli cheese soup is a delicious combination of fresh vegetables, chicken broth and cheese. Some broccoli cheese soups are blended and smooth but this one is chunky and full of big pieces of broccoli! If you are looking for a soup that is full of chunky vegetable goodness then this the one for you!

Oh yea – and it’s also gluten free! There is no wheat in this soup and that’s ok because it’s perfectly creamy without it. I know it’s hard to find gluten free versions of your favorite foods so I’m excited to share this easy dinner recipe with y’all!

PS.. it’s also cooked all in one pot – or dutch oven! No extra dishes for this recipe. Just one large pot filled with the best broccoli cheese soup.

Gluten free broccoli soup ingredients

The great thing about this soup is that you don’t need many special ingredients to make it. You will need a gluten free flour but other than that everything else in this recipe is pretty basic. You will need:

• broccoli
• carrots
• onion
• gluten free flour
• butter
• chicken broth
• milk
• cheese

For the vegetables, you need them to be fresh. I used four whole cups of broccoli in this recipe so you need a few crowns to get started. The carrots can be either sliced or shredded like the matchsticks you can find at the store. You can use whatever type of onion you prefer. I like sweet onions so that is what I used in this recipe.

Now you do need to use a gluten free flour for this recipe. I like the Krusteaz all purpose gluten free flour blend because it’s easy to use and cooks up just like regular flour. If you have a gluten free flour that you like – great! Use that for this recipe. If you have any questions on flours, here is an article that shares 13 different gluten free ones.

You can use whatever type of butter and chicken broth that you prefer. I would suggest unsalted if you are going to add salt to the soup, but if not, salted butter will be just fine.

Any type of milk and cheese that you like will work fine in this gluten free broccoli soup recipe. I normally use whole milk and cheddar cheese for my soup. If you are dairy free, unsweetened almond milk is a great alternative.

How do you make easy broccoli and cheese soup?

There are a few simple steps that to making this easy broccoli and cheese soup. To start you need to saute all your vegetables (your broccoli, carrots and onions) in a butter. Let them cook until they are fork tender but still slightly crunchy. Then you start to make a roux.

A roux is mixture of fat and flour that is the start of a sauce. In this case you add a bit of butter to your fork tender vegetables and allow it to melt. Then you add in your gluten free flour and combine it with the butter and vegetables in the pot. Allow it to cook for a minute or two.

Slowly start to add in your chicken broth. Stir to combine it with your vegetable roux mixture. Once it starts to thicken, add some more broth until you have used it all. At this point you can add in your spices as well.

Stir to combine them and bring to a slight boil. Add in your milk and continue to cook for about 10 minutes. You are just trying to heat the soup through since all the vegetables have already been cooked.

Take it off the stove, stir in your cheese and allow to cool slightly. Spoon into bowls and enjoy!

Best broccoli cheese soup

This soup is great during the colder months but we love it year round. Like I mentioned before as well, if you make a double batch you can either use the rest for leftover lunches or freeze it for later. It makes a great second day lunch!

Gluten Free Broccoli Cheese Soup

Prep Time: 5 minutes

Active Time: 30 minutes

Total Time: 35 minutes

A chunky and creamy broccoli cheese soup that is also gluten free!

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Ingredients

• 1/2 onion, diced
• 4 cups of broccoli pieces
• 1 cup of shredded carrots
• 3 tablespoons of butter, divided
• 1/4 cup gluten free flour
• 2 cups of chicken broth, divided
• 2 cups of milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups of cheese, shredded

Instructions

1. In a large stock pot over medium heat, add in 1 tablespoon of butter, the onions, carrots and broccoli. Saute until fork tender - about 10 minutes.
2. Add in the other 2 tablespoons of butter and allow to melt. Sprinkle in the gluten free flour and coat the veggies well. Allow to cook for 2-3 minutes.
3. Slowly pour in 1 cup of the chicken broth, making sure to stir in the flour well. Allow to thicken slightly.
4. Pour in the milk and additional cup of chicken broth. Lower temperature, add in spices and bring to a low boil. Allow to boil for 5 or so minutes to heat the soup all the way through.
5. Remove from heat, add in the cheese and stir to combine.
6. Allow to cool slightly, spoon into bowls and enjoy!

Nutrition Information:

Yield: 10
Amount Per Serving: Calories: 217Total Fat: 12.4gSaturated Fat: 7.6gCholesterol: 37mgSodium: 475mgCarbohydrates: 16.7gFiber: 1.9gSugar: 3.9gProtein: 10.2g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Crock pot chicken tortilla soup

King Ranch chicken soup

Crock pot loaded potato soup

The post Gluten Free Broccoli Cheese Soup appeared first on mom makes dinner.

Oh friends. I am SO BEYOND EXCITED to share today’s recipe with y’all. There are so many reasons why but the top three are – it’s made all in one pan, it’s done in under 30 minutes and it’s full of flavor.

Those are literally my three favorite things when it comes to quick and easy dinner recipes. It’s also gluten free and low carb (minus the rice). It’s seriously the best y’all!

I feel like talking about this chicken enchilada skillet like it’s a person is kind of weird, but also kind of not. It deserves to be talked about with all the heart eyes and kissy face emojis.

What is chicken enchilada skillet

One of the best things about this quick and easy dinner recipe is that it is made all in one pan. (!!) That means less dishes when it’s done. (!!) If this recipe didn’t have so much flavor, I would say that only having one dish to clean is the best thing about it. 

Oh and it all comes together in under 30 minutes. I know a lot of recipes claim they are quick and easy, but I timed this one. Totally came in under 30 minutes! It’s an easy (and delicious) way to have all the Mexican flavor without all the work that some dinner recipes require.

To recap – this chicken skillet dinner is a one pan dinner recipe that is full of flavor and ready in under 30 minutes. It’s seriously the best!

Also, you should be able to tell by the amount of exclamation points I used above that I really love this dinner recipe. (!!)

What’s in chicken enchilada skillet

Another great thing about this skillet dinner is that you don’t need a whole bunch of fancy ingredients. In fact you only need 7 simple ingredients to make this recipe. This enchilada chicken skillet instantly became a family favorite because of how easy it was to make and how much flavor was packed in one dish. To make this recipe you will need:

• chicken
• onion
• black beans
• enchilada sauce, homemade or store bought
• mozzarella cheese
• fresh cilantro, optional
• queso fresco, optional

For the chicken you can use either breasts or thighs for this recipe. We like to use thighs but chicken breasts would work great as well.

I love using a batch of my homemade enchilada sauce for this recipe but store bought works too. My favorite part of using homemade enchilada sauce is that I know exactly what the ingredients are and I can adjust it to my level of spiciness. Also, I kept my spices on this recipe fairly basic and mild because the enchilada sauce has so much flavor. Feel free to add additional spices to your chicken.

I top the chicken with mozzarella cheese and then sprinkle queso fresco on at the end. Mozzarella is a great mild cheese that goes great with the enchilada sauce. It also gets super melty and delicious. Queso fresco is a crumbly cheese that is common in Mexican dishes. It’s a great addition to this dish because it tones down the spice from the enchilada sauce and cilantro.

How to make chicken enchilada skillet

To make this dish you need to start with a hot skillet. You can use cast iron or non-stick, both work great. Take your chopped onion and a little bit of butter and add it to the skillet. Allow it to cook for a few minutes and then add in your chicken. You don’t need to fully cook the onion before adding the chicken because it stays in the skillet the whole time. Just scoot it to the sides when you add the chicken.

Cook the chicken for about 5 minutes on each side. You want to make sure you get a good sear on the chicken and that it is almost cooked through. It will simmer in the enchilada sauce so it doesn’t need to be totally cooked before you add it.

Toss in the enchilada sauce and allow to simmer for a few more minutes. Add the mozzarella cheese on top and cover so that it melts. You want to get a good gooey, melty top to your chicken. At this point you can add in your black beans as well. Once the mozzarella melts, remove from heat and sprinkle on the cilantro and queso fresco.

You are going to want to make this enchilada chicken skillet again and again and again. It’s on permanent rotation in our menu plan at our house; and I’m totally fine with that.

Chicken enchilada skillet

One pan, 30 minutes and full of flavor!

Print

Ingredients

• 1 onion, chopped
• 1/2 tablespoon butter
• 4 chicken thighs or breasts, 1-2 pounds of meat
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Nature's seasoning or 1/2 teaspoon salt and 1/2 teaspoon pepper
• 1-2 cups enchilada sauce
• 1/2 can black beans, rinsed
• 1 cup shredded mozzarella cheese
• queso fresco and cilantro for topping

Instructions

In a hot skillet, add the butter and onion. Cook for 5 minutes. Push the onion to the side of the skillet.

Add in the chicken. Sprinkle the garlic and onion powder plus the nature's seasoning over the chicken. Cook 5 minutes each side.

Pour in the enchilada sauce and spoon over the chicken. Push the onions back around and add the black beans in as well. Allow to simmer for 10 minutes.

Sprinkle the mozzarella cheese over each piece of chicken, reduce heat, and cover. Allow the cheese to melt and then remove from heat.

Sprinkle the queso fresco and cilantro over the entire dish. Allow to cool slightly, serve over rice and enjoy!

Nutrition Information:

Amount Per Serving: Calories: 195Cholesterol: 30mgSodium: 504mgCarbohydrates: 21.9gFiber: 5.4gSugar: 4gProtein: 12.5g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Weeknight enchiladas –

Pot roast enchiladas –

Buffalo chicken street tacos –

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Looking for a super easy weeknight pasta? All you need is a little garlic and some cheese!

Thank you Skinner Pasta for sponsoring today’s recipe. All opinions are my own.

Hey there! Three pretty awesome things happened this week at the Grant house. What makes it even cooler is that those things helped make this four cheese and garlic pasta a reality. Ready? Here is the series of events:

Event one – Ryder had his FIRST BIRTHDAY party this past weekend. Yup, my baby turned one! I told myself I wasn’t going to cry or even say things like “Where has the time gone?!” I know where the time went – it was a year of snuggles and nursing and giggles and exploring and so much more. It was a fun first year, y’all.

His first birthday theme was baseball. I had this awesome idea that we serve concession stand type food for the party. I’m talking pickles, popcorn, nachos, hot dogs and pretzels. The only thing that would have made it more authentic would have been to rent a snow cone machine. We went shopping and I thought we were set on the food.

Event two – I have this problem in that I think I am TOTALLY ready for an event and in reality I’m only say, half ready. For example, Ryder’s first birthday. I thought I had everything I needed food wise and we were all good. Reality – nope. I was missing a few key things!

I had already told myself that I didn’t want to leave the house once we got home. I had a lot to do before everyone showed up so I just wanted to keep on trucking with cleaning and set up. Of course, I still needed a few things so I needed to go out again.

Event three – I had groceries delivered to the house instead! HOLY COW YALL! I ordered everything online and a very nice lady delivered them to my front door. IN THE RAIN.

I used Instacart and was so grateful for the delivery service. I thought that we lived too far out for anyone to deliver to the house, but we have a few stores that do! Since it was so easy to order, I added a few extra things for dinner the next time to my cart that weren’t for the party.

Event four – I made this four cheese and garlic pasta using the Skinner pasta that I ordered using Instacart! BOOM. That’s the sound of confetti being tossed everywhere because this whole series of events made me SO HAPPY.

From the baby’s birthday to my problem of under thinking to using Instacart to this four cheese pasta, it all turned out amazing. This Texas girl loves that she can order one of her favorite budget friendly pastas and have it delivered RIGHT TO HER DOOR. IN THE RAIN.

If you want to try Instacart, now is the time! Skinner is partnering with Instacart to provide free delivery to Houston, Austin, San Antonio and Dallas. Just buy one package of Skinner pasta and get free grocery delivery. Customers who don’t qualify for free delivery will receive $5 off their order. (Delivery must be $35 or more to quality for free delivery or $5 off.) HOW COOL IS THAT?!

Yall it gets better! Skinner also has a TEXAS SIZED GIVEAWAY going on as well! Visit HowdySkinner.com to enter for your chance to win a three-night stay for you and a friend at the Marriott Marquis Houston including airfare and $500 spending money to enjoy the city’s sites, restaurants and attractions. Other prizes include a membership to Care.com and $500 to give you more “me” time by covering your dog walking, babysitting, and housekeeping services, or free pasta for a year for you and a friend. Sweepstakes kicks off on National Friendship Day (8/6/17) at 12:01 a.m. CDT; ends 9/6/17 at 11:59:59 p.m. CDT Visit HowdySkinner.com to enter and see official rules.

WHOA, right?!

One last thing, this pasta is made all in ONE POT. No extra dishes, just one delicious weeknight pasta recipe that everyone will love. Hope you enjoy!

Cheesy garlic

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Ingredients

• 2 tablespoons of butter
• 5-6 cloves of garlic, minced
• 2 cups of water
• 1 cup of chicken broth
• 1 pound of Skinner spaghetti
• 1 cup of four cheese mix or cheese of choice
• bread crumbs for topping

Instructions

In a large pot or skillet, add the butter. Add in the minced garlic and stir. Allow to cook until it turns a light brown. Add in the water and chicken broth. Break the pasta is half and push it under the liquid. Cook, uncovered, for 10-15 minutes stirring constantly to prevent sticking. Once the pasta is cooked through, remove from heat. Stir in the cheese and add the bread crumbs. Enjoy warm.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

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Hey there! It offical – summer is coming to an end. The kids start school tomorrow and we have to settle back into our school time routine. And to be honest, I’m not sure how I feel about that just yet. On one hand, I love having them home and being able to sleep in or go on vacation whenever we want.

On the other hand, they scream, fight and generally drive each other crazy for a solid 12 hours a day. But I  know tomorrow the house will be too quiet and I will miss them fighting over the remote.

The craziest part is that up until last year I had planned to homeschool the kids. I know. I know. But I was actually really looking forward to it and had all our curriculum picked out. (I hadn’t bought it yet.) When we moved to Houston, we found a church that was close and went the first Sunday we were in town.

I was approximately 78 months pregnant and exhausted. When service was over we were trying to scoot out the door so I could get home and lie down. We had at least 6 members from the church come up to us, introduce themselves and inquire if we were going to put out kids in the school.

We politely told them no, that we were going to homeschool. Everyone seemed really nice and just encouraged me to consider the school for the kids.

It was Ryon who came around to the idea before I did. He said if I was tired now, imagine how I was going to be after the baby was born. And I knew he was right. I’m not sure I had even really factored in the baby into homeschooling.

I met with the principal the day before we headed to Michigan to visit family. I filled out all the paperwork and paid all out registration fees. I felt a huge relief knowing that the kids would get the attention they needed and I could love on the new baby. Or nap.

Putting the kids in their school had to be one of the biggest blessings. We have made such good friends and the kids are both above their grade level in reading and math.

Going into this year, I know what to expect and what schedule we need to follow. I also know that it will be madness the first few weeks while we try to get used to said schedule. I plan to cope the only way I know how – with food! And by that I mean I am menu planning and preparing the kid’s lunches in advance. I even made homemade granola bars and pop tarts! (Whoa!)

This peppers and onions dinner is a family favorite and SO EASY to make. It’s sauteed peppers and onions with a lean protein (in this case turkey sausage) and Barilla Tomato Basil pasta sauce. It is done in about 30 minutes (including the pasta boil time!) and makes great leftovers.

Peppers and onion

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Ingredients

• 2 tablespoon butter
• 2 medium bell peppers, diced
• 1 large onion, diced
• 1 package of lean turkey or chicken sausage (about 12 oz), diced
• 1 jar of Barilla Tomato Basil sauce, or sauce of choice
• pasta of choice, cooked

Instructions

In a large skillet, add the butter, peppers and onions. Cook until both are soft, about 10 minutes. Add in the sausage and allow to cook for one minute.

Pour in the pasta sauce and reduce heat. Allow to simmer for 5 minutes, or until heated all the way through.

Serve warm over pasta. Top with Parmesan or cheese of choice

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Questions about this sausage with peppers and onions recipe:

-Do I have to serve it over pasta?

Nope! Feel free to serve it over mashed potatoes, in a hoagie or however your family likes. We love it over pasta here.

-What kind of bell peppers do I use?

Any color bell pepper works in this recipe! I am a fan of the red and orange variety since they are a bit sweeter.

-Do I have to use turkey sausage?

Nope! Italian sausage works great in this recipe. Brats would be a fun addition as well. Use whatever sausage you enjoy or have on hand.

Like this recipe? Be sure to check out:

• French onion dip pasta
• Mexican skillet casserole
• Broccoli Alfredo pasta

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