Here in the Midwest, temperatures are starting to dip, and we’re starting to pull out sweaters, swap our iced brew for Pumpkin Spice Lattes, and reaching for more cold weather comfort foods.
Lately I’ve really been craving a hot, savory breakfast in the mornings, but it’s just not realistic to cook a proper breakfast while wrangling three kids for school. This week I decided to solve that problem by prepping one of my favorite breakfast recipes for the week: Sweet Potato and Butternut Squash Hash.
This recipe is perfect for the season, with fall flavors like butternut squash and sweet potatoes.
chicken and wild rice soup is the perfect throw and go crockpot recipe for on-the-go family. A warm and hearty meal that’s kid-approved!
Today I’m sharing one our family’s go-to meals during the fall and winter months: Crockpot Chicken and Wild Rice Soup. This soup is amazing because it’s truly a “throw and go” meal – just prep in the morning and come home to the wonderful aroma of this hearty, meal.
This simple, budget-friendly recipe is a Midwest favorite that combines chicken and rice with fresh veggies and crunchy Chow Mein noodles.
I have to admit, versions of this recipe sat in my cookbook unused for years. This was one of my husband’s favorite meals growing up, and my mother-in-law had provided me all his favorites years ago. However I never made it, mostly because anything that uses coconut as a key ingredient is not edible, in my book.
Recently, however, I relented. We were in a meal rut, and I was looking for ways to lighten up some of my existing recipes. Plus, my mother-in-law had never led me astray before! I’ve seen many versions of this recipe online, and I have to say her’s is the best I’ve found. However, I adjusted the recipe just a bit to suit our tastes and using what we had on hand.