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Tag: onion

  • Cucumber Onion Salad

    Cucumber Onion Salad

    Cucumber Onion Salad is a favorite summertime salad

    Crisp fresh cucumbers are tossed with sweet onion and fresh dill for a light and refreshing side dish.

    Cucumber Onion Salad in a bowl

    Ingredients for Cucumber Onion Salad

    • Cucumber – Any cucumber will do, but my preference is either Persian cucumbers, which are about 5 to 6 inches long, or English cucumbers (also known as seedless or European cucumbers). Both of these varieties have thin skins, a sweeter taste, and smaller seeds.
    • Dill – For the best flavor, use fresh dill. Other fresh herbs can be used in place, try parsley or chopped fresh basil.
    • Onion – This recipe uses sweet white onion. Red onions will add a bit more bite.

    If you are using regular salad cucumbers or field cucumbers, the peel can be bitter and tough, so remove all or most of it with a vegetable peeler. You can also cut them in half and use a spoon to scrape out the seeds if they’re large.

    For the Dressing

    • Vinegar – Vinegar adds a fresh tang – use either white vinegar, apple cider vinegar or white wine vinegar.
    • Oil – I use vegetable oil; however, any light-tasting oil can be used.
    • Sugar – A pinch of sugar adds just enough sweetness to balance the vinegar.
    Overhead shot of Cucumber Onion Salad in a bowlOverhead shot of Cucumber Onion Salad in a bowl

    To Make Cucumber Onion Salad

    1. Prep: Slice the cucumber and thinly slice the sweet onion.
    2. Dressing: Combine all ingredients in a large mixing bowl and stir until the sugar dissolves.
    3. Mix: Add the cucumber and onion, toss to coat, and refrigerate before serving.

    This cucumber salad recipe has a tangy vinegar dressing; be sure it has time to marinate in the refrigerator for the best flavor. This allows the flavors to blend and mellow out a bit.

    Storing Leftovers

    Cucumber salad can be made in advance and will keep for 2-3 days. I like to add a little bit of fresh dill when serving.

    Leftovers make a great topper for burgers or fish tacos, too.

    More Cucumber Salad Recipes

    This cucumber salad recipe is just one of many summer favorites!

    Did you enjoy this Cucumber Onion Salad? Be sure to leave a rating and a comment below!

    Cucumber Onion Salad in a bowlCucumber Onion Salad in a bowl

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    Cucumber Onion Salad

    Cucumber onion salad is a tasty and refreshing dish made with crunchy cucumbers, tangy onions, and fresh dill with a hint of vinegar.

    Prep Time 20 minutes

    Chill Time 1 hour

    Total Time 1 hour 20 minutes

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    • Wash cucumbers and peel if desired. Using a knife or mandoline, thinly slice cucumbers and onions.

    • In a large bowl, combine vinegar, oil, water, and sugar. Whisk until the sugar is dissolved.

    • Add the cucumbers and onions and toss well to coat. Refrigerate for at least 1 hour or up to 4 hours, stirring occasionally.

    • Toss with fresh dill and season with salt and pepper to taste.

    Store cucumber onion salad in a covered container in the fridge for up to 2-3 days. Give it a stir before serving again. 
    If using dried dill weed in place of fresh dill, add 2 teaspoons to the dressing before marinating.

    Calories: 130 | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 240mg | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 5.2mg | Calcium: 27mg | Iron: 0.4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Salad, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    close up of Cucumber Onion Salad with writingclose up of Cucumber Onion Salad with writing
    refreshing Cucumber Onion Salad with writingrefreshing Cucumber Onion Salad with writing
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    Holly Nilsson

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  • Creamy Asparagus Soup

    Creamy Asparagus Soup

    A simple soup with few ingredients and lots of flavor.

    This asparagus soup recipe is quick to make with fresh asparagus and a bit of tender onion simmered in broth and blended with a splash of cream.

    Garnish this soup with parmesan cheese and a squeeze of fresh lemon juice!

    plated Creamy Asparagus Soup

    Vegetable soups, like tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or your own garden vegetables. This easy asparagus soup recipe is no exception.

    • This asparagus soup recipe is really fast and easy.
    • You’ll need just a handful of ingredients.
    • No thickeners, starches, or potatoes are needed.
    • It is naturally low-carb and gluten-free.
    Labeled Creamy Asparagus Soup IngredientsLabeled Creamy Asparagus Soup Ingredients

    Ingredients for Asparagus Soup

    • Asparagus: My preference is fresh asparagus stalks; however, frozen asparagus or leftover grilled asparagus can be used.
    • Broth: Chicken broth is the base of this recipe, and it adds flavor. It can be replaced with vegetable broth, which is a bit sweeter.
    • Seasonings: The flavor in this asparagus soup is simple, I add aromatics like onion, and garlic and season simply. Feel free to stir in your favorite herbs.
    • Cream: A small amount of heavy cream adds richness and a velvety texture. For a lighter version, replace it with light cream, sour cream, or Greek yogurt (which will add some tang).

    To stretch this asparagus soup recipe further, add a peeled and chopped russet or Yukon gold potato.

    Other vegetables can be substituted for some of the asparagus if needed; green peas, zucchini, or celery are great options.

    asparagus soup ingredients in a potasparagus soup ingredients in a pot

    How To Make Asparagus Soup

    This is no canned cream of asparagus soup – it’s full of fresh ingredients.

    1. Prep: Rinse, trim, and chop the asparagus spears.
    2. Cook: Cook onion & garlic in butter (recipe below). Stir in the remaining ingredients and simmer.
    3. Blend: Puree the soup in the pot using an immersion blender or transfer it to a regular blender. Stir in cream.

    Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!

    Garnish Tip: After the asparagus has simmered for about 4 minutes, remove a few of the asparagus tips and set aside for garnishing the soup.

    Parmesan cheese and a swirl of heavy cream also make a pretty garnish. Top it with parmesan croutons or fresh herbs like dill.

    cooked asparagus soup in a pot before blendingcooked asparagus soup in a pot before blending
    cooked asparagus soup being blendedcooked asparagus soup being blended
    cooked asparagus soup in a pot after blendingcooked asparagus soup in a pot after blending

    Holly’s Tips

    • Additional veggies can be added to stretch this asparagus soup further.
    • If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
    •  If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
    • To thicken, allow the soup to simmer uncovered or stir in some potato flakes.

    Leftovers, Reheating, & Freezing

    Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!

    Because asparagus soup is made with cream and cream-based soups don’t freeze well, it’s best to freeze a portion before adding the cream! Simply defrost, reheat, and add a splash of cream before serving.

    More Asparagus Favorites

    Did you make this Creamy Asparagus Soup? Leave us a rating and a comment below!

    a bowl of asparagus soup garnished with parmesana bowl of asparagus soup garnished with parmesan

    5 from 124 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Creamy Asparagus Soup

    This asparagus soup is fresh, creamy, and full of flavor!

    Prep Time 20 minutes

    Cook Time 25 minutes

    Total Time 45 minutes

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    • Cut asparagus into ½” pieces.

    • In a large pot over medium heat, cook onion and garlic in butter until tender. Add asparagus and cook an additional 5 minutes.

    • Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.

    • Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.

    • Taste and season with salt and pepper if needed.

    • Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
    • If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
    •  If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
    • To thicken, allow the soup to simmer uncovered or stir in some potato flakes.

    Calories: 181 | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 525mg | Potassium: 512mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1811IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Lunch, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Creamy Asparagus Soup with parmesan cheese and writingCreamy Asparagus Soup with parmesan cheese and writing
    Creamy Asparagus Soup with lemon juice and writingCreamy Asparagus Soup with lemon juice and writing
    fresh Creamy Asparagus Soup in the bowl and close up with a titlefresh Creamy Asparagus Soup in the bowl and close up with a title
    Creamy Asparagus Soup with asparagus on top in a bowl and a titleCreamy Asparagus Soup with asparagus on top in a bowl and a title

    Holly Nilsson

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  • Taco Spaghetti

    Taco Spaghetti

    Why choose between tacos and spaghetti when you can have both!

    Zesty taco meat and peppers are cooked with spaghetti in a zesty sauce in just one pot!

    Serve casserole-style with sides of sliced black olives, extra shredded cheese, sliced green onions, green chiles, and some sour cream or salsa!

    a bowl of taco spaghetti topped with sour cream and tomatoes.

    An Easy One Pot Meal

    • This easy casserole style recipe needs just one pot – less mess and less effort.
    • It’s versatile – perfect for adding extra veggies, mix-ins, and toppings.
    taco seasoning , milk , broth , beef , onion , spaghetti , cheese , bell pepper and salsa with labels to make Taco Spaghettitaco seasoning , milk , broth , beef , onion , spaghetti , cheese , bell pepper and salsa with labels to make Taco Spaghetti

    Ingredients for Taco Spaghetti

    • Meat – I use lean ground beef (80/20) in this recipe but ground turkey can be used in place.
    • Pasta – This recipe uses spaghetti noodles – if you change the pasta, you may need to add a little more or less broth.
    • Sauce – Choose your favorite flavor of salsa (hot or mild) or use a can of Rotel tomatoes. Chicken broth (or beef broth) adds flavor and salt while the starch from the spaghetti thickens the sauce.
    • Variations – Besides bell peppers, this recipe is perfect for sneaking in healthy veggies like shredded zucchini or carrots, corn, chopped kale, or chopped mushrooms.
    adding beef and onion to pan to make Taco Spaghettiadding beef and onion to pan to make Taco Spaghetti
    adding brother , salsa and peppers to pan to make Taco Spaghettiadding brother , salsa and peppers to pan to make Taco Spaghetti
    adding cheese and salsa to Taco Spaghettiadding cheese and salsa to Taco Spaghetti
    adding toppings to Taco Spaghettiadding toppings to Taco Spaghetti

    How to Make Taco Spaghetti

    This one-pot dish goes from the stovetop to the table in minutes!

    1. Cook ground beef and onion. Drain any fat.
    2. Add bell pepper, broth, milk, and salsa.
    3. Bring sauce to a boil and add spaghetti. Cover and cook (per recipe below).
    4. Stir in cheese. Season if desired and serve.

    A packet of taco seasoning makes this quick and easy, but if time allows, you can make your own homemade taco seasoning.

    taking a forkful of Taco Spaghetti out of the pantaking a forkful of Taco Spaghetti out of the pan

    Topping Inspiration

    • Creamy: guacamole, sour cream, extra shredded cheddar cheese
    • Flavor Boosters: sliced black olives, sliced green onion
    • Spicy: salsa, hot sauce, salsa verde, sliced jalapenos
    • Fresh: fresh tomatoes, fresh cilantro

    Leftovers

    Keep leftover taco spaghetti in an airtight container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave with a little milk, if needed.

    More Perfect Pasta Recipes

    Did you enjoy this taco spaghetti recipe? Be sure to leave a comment and rating below!

    a bowl of taco spaghetti topped with sour cream and tomatoes.a bowl of taco spaghetti topped with sour cream and tomatoes.

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Taco Spaghetti

    This taco spaghetti recipe is easy to make and cooks up in just one pot!

    Prep Time 20 minutes

    Cook Time 25 minutes

    Rest Time 5 minutes

    Total Time 50 minutes

    Skillet on white backgroundSkillet on white background

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    • In a 12-inch skillet, cook the ground beef and onion over medium-high heat until no pink remains while breaking up with a spoon. Drain any fat. Add the taco seasoning and cook for 1 minute more.

    • Add the broth, milk, salsa, and bell pepper.

    • Bring to a boil, add the spaghetti and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 12-15 minutes or until the spaghetti is tender.

    • Remove from the heat and let rest uncovered for 5 minutes.

    • Add the cheese and stir until melted. Taste and season with additional salt and pepper or salsa if desired.

    • Remove from the heat before adding cheese.
    • The sauce will thicken as it rests.
    • Salsa can be replaced with 1 can of original Rotel tomatoes, drained.
    • Leftovers will keep in the refrigerator for 4 days. 

    Calories: 343 | Carbohydrates: 37g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 875mg | Potassium: 617mg | Fiber: 3g | Sugar: 6g | Vitamin A: 486IU | Vitamin C: 18mg | Calcium: 301mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course, Pasta
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    taking a forkful of Taco Spaghetti out of the pot with a titletaking a forkful of Taco Spaghetti out of the pot with a title
    cheesy Taco Spaghetti in a bowl with writingcheesy Taco Spaghetti in a bowl with writing
    Taco Spaghetti with sour cream and tomatoes with writingTaco Spaghetti with sour cream and tomatoes with writing
    Taco Spaghetti in the pot and in a bowl with writingTaco Spaghetti in the pot and in a bowl with writing

    Holly Nilsson

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  • One Pan Pollo a la Crema – Oh Sweet Basil

    One Pan Pollo a la Crema – Oh Sweet Basil

    This one pan pollo a la crema recipe is a delicious dish that combines tender chicken, flavorful vegetables, and a creamy sauce. Perfect for a quick and easy weeknight meal!

    My friend was telling me about her weekend with her mom and how they always order this delicious creamy chicken whenever they go out for Mexican food and I was like, hold up, what creamy chicken?! I’ve seriously never heard of it!

    We ended up chatting all afternoon about what it must be made with, what it’s really called (was it pollo con crema, pollo a la crema or pollo de crema?!) and then I laid awake, like always, unable to get the recipe out of my head.

    It’s become one of our new staples and I cannot comment enough on how easy this dinner recipe is. If you want fast, cheap, affordable, delicious, and family friendly, it’s all about the creamy chicken!

    a photo of a sauteed chicken chunks, bell peppers, onions, and mushrooms topped with a creamy sauce

    What is Pollo a la Crema?

    Pollo a la Crema, or creamed chicken, is a South American dish that consists of tender chunks of chicken, sauteed bell peppers, onions and mushrooms all cooked in a creamy flavorful sauce. It is usually served with warm flour tortillas.

    a photo of a dinner plate with a serving of pollo a la crema on ita photo of a dinner plate with a serving of pollo a la crema on it

    Ingredients Needed for Pollo a la Crema

    These ingredients are simple and easy to find. The only item that might be a little out of the ordinary is the Mexican crema which can be found in the refrigerator section for the Mexican specialty foods like fresh salsa and chorizo. Here is what you will need:

    For the Chicken

    • Chicken Breasts: boneless, skinless
    • Seasonings: salt and pepper, garlic powder, smoked paprika, chili powder
    • Olive Oil

    For the Rest of the Dish

    • Green Bell Pepper
    • Red or Orange Bell Pepper
    • White Onion
    • Baby Bella Mushrooms: or white button mushrooms work fine as well and if you’re not a mushroom fan, just omit them!
    • Mexican Crema: see section below for more details
    • Sour Cream
    • Smoked Paprika
    • Salt and Pepper
    • Cilantro

    The measurements for each ingredient can be found in the recipe card at the end of this post.

    a photo slices of bell pepper and onion being sauteed in a skillet with sliced mushrooms.a photo slices of bell pepper and onion being sauteed in a skillet with sliced mushrooms.

    What is Crema?

    Crema is the Mexican version of French crème fraîche, a little bit tangy and creamy. It is slightly soured and thickened cream, milder and less thick than American sour cream. The flavor is a lot more mild in my opinion and a touch buttery.  You will find it in the meat and Mexican ingredients section of your grocery store. There’s not really a great substitute for it in this recipe, so try your best to find it!

    How to Make Pollo con Crema

    This recipe is so super simple! I just love it! Here are the basic steps:

    1. Season and cook the chicken on the stove top until brown.
    2. Remove the chicken from the pan and sauté the peppers, onions and mushrooms.
    3. Add the ingredients for the sauce, return the chicken to the pan and stir everything together. Simmer until chicken is cooked through.
    4. Serve hot with fresh cilantro sprinkled over the top.

    Keep scrolling to the end of the post to see these instructions in complete detail. You can also save or print the recipe there.

    a photo of a a silver serving spoon scooping out a serving of pollo con crema from a large skilleta photo of a a silver serving spoon scooping out a serving of pollo con crema from a large skillet

    Tip for Getting the Best Results

    • Cut the chicken in the similar sized chunks so that they cook evenly.
    • Cook everything in the same pan so that the whole dish gets all the flavors from every ingredient. And bonus…fewer dishes to clean!!
    • Cut the bell peppers and onion into similar sized slices.
    • While you are sauteing the veggies, scrape up the little brown bits left behind from cooking the chicken. They are packed with flavor!
    • Serve with warm flour tortillas.
    a photo of a large skillet full of golden chicken chunks mixed with sauteed green bell peppers, onions and mushrooms in a creamy sauce.a photo of a large skillet full of golden chicken chunks mixed with sauteed green bell peppers, onions and mushrooms in a creamy sauce.

    What to Eat with Pollo a la Crema

    Pollo a la crema can be eaten on it’s own as a main dish, or it can be served with warm tortillas and eaten like a burrito or taco.

    Some great side dishes to eat with pollo con crema are:

    a photo of a serving of pollo a la crema on a dinner plate topped with chopped cilantro.a photo of a serving of pollo a la crema on a dinner plate topped with chopped cilantro.

    Storing and Reheating

    Leftover pollo a la crema should be stored in the refrigerator in an airtight container. It will keep for up to 5 days.

    This recipe also freezes extremely well! Let it cool completely and then place in an airtight container or ziploc bag. It will keep in the freezer for up to 3 months. Let it thaw in the fridge overnight and reheat as stated below.

    I prefer to reheat this dish on the stove top. I will add a little more crema and maybe a little chicken broth to keep it from drying out. If you are reheating just a serving, I would probably just zap it in the microwave.

    a photo of a skillet full of golden cooked chunks of chicken, sauteed bell peppers, onions and mushrooms all mixed with a creamy sauce and topped with chopped cilantroa photo of a skillet full of golden cooked chunks of chicken, sauteed bell peppers, onions and mushrooms all mixed with a creamy sauce and topped with chopped cilantro

    Tender, seasoned chicken and sauteed peppers, onions and mushrooms all bathed in a creamy and smoky sauce that will have your tastebuds begging for more! This easy pollo a la crema is a chicken dinner recipe that always wins!

    If You Love This Recipe, Try These Other Favorites…

    Servings: 4

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Description

    This one pan pollo a la crema recipe is a delicious dish that combines tender chicken, flavorful vegetables, and a creamy sauce. Perfect for a quick and easy weeknight meal!

    Prevent your screen from going dark

    • Mix the seasonings together and sprinkle over both sides of the chicken.

      3-4 Chicken Breasts, Salt and Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika, 2 teaspoons Chili Powder

    • Heat oil in large frying pan. Sauté chicken until browned on each side. Remove to a plate.

      1 Tablespoon Olive Oil

    • Add peppers and onions with a little more oil. Sauté until onions are tender and translucent and peppers are softened. About 5 or 6 minutes.

      1/2 Green Bell Pepper, 1 Red or Orange Bell Pepper, 1 White Onion

    • Add the mushrooms and sauté until browned then season with salt and pepper to taste.

      1 Cup Baby Bella Mushrooms, Salt and Pepper

    • Add the chicken, crema, sour cream, and seasonings. Bring to a boil and simmer for 5-7 minutes or until chicken is cooked through and the sauce is thickened.

      2 Cups Mexican Crema, 1/2 Cup Sour Cream, 2 teaspoons Smoked Paprika

    • Remove from heat and serve with fresh cilantro!

      Cilantro

    Calories: 400kcalCarbohydrates: 12gProtein: 40gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 151mgSodium: 1049mgPotassium: 915mgFiber: 2gSugar: 6gVitamin A: 2458IUVitamin C: 54mgCalcium: 142mgIron: 1mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: Mexican

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    Sweet Basil

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  • Crock Pot Scalloped Potatoes

    Crock Pot Scalloped Potatoes

    Cooking side dishes in the slow cooker is perfect for busy weeknights or holiday dinners.

    Crock Pot Scalloped Potatoes are easy, cheesy, and delicious! When those winter carb cravings hit, why not cook up cheesy slow-cooker potatoes?

    a slow cooker filled with crock pot scalloped potatoes

    Scalloped potatoes are quite possibly the most comforting side dish on the planet (along with mashed potatoes).

    Ingredients for CrockPot Scalloped Potatoes

    Crockpot Scalloped Potatoes are delicious and easy, requiring just a few simple ingredients! They are super forgiving, so go ahead and experiment!

    Sauce – This recipe uses “cream of” soup to prevent the sauce from curdling. Swap in cream of mushroom or cream of celery. For a from-scratch version, try my homemade condensed chicken soup using evaporated milk.

    Potatoes – Use thin-skinned potatoes. Yellow, red or Yukon gold potatoes will hold their shape and don’t require peeling. If using baking potatoes or Russet potatoes, they should be peeled and will taste delicious but may not hold their shape.

    Cheese – I like to add a little bit of cheese to the potatoes (which technically makes them au gratin potatoes) . Use sharp cheddar for extra flavor. Try different cheeses altogether; Colby, Swiss, a bit of Parmesan cheese or Gruyere (my favorite addition to Crock Pot mac and cheese).

    sliced scalloped potatoes on a cutting boardsliced scalloped potatoes on a cutting board
    preparing the sauce for slow cooker scalloped potatoespreparing the sauce for slow cooker scalloped potatoes
    sauce in a bowl and onions in a skillet for slow cooker scalloped potatoessauce in a bowl and onions in a skillet for slow cooker scalloped potatoes

    How to Make Crock Pot Scalloped Potatoes

    Slow cooker scalloped potatoes are so easy to prepare that they practically cook themselves.

    1. Thinly slice the peeled potatoes and onion *see tip below.
    2. Mix sauce ingredients.
    3. Alternate layers of sliced potato, sliced onion, and sauce.
    4. Cook until tender, adding cheese after a couple of hours.
    sliced potatoes and onions in a slow cookersliced potatoes and onions in a slow cooker
    sauce overtop of uncooked crockpot scalloped potatoessauce overtop of uncooked crockpot scalloped potatoes
    cream overtop of uncooked crockpot scalloped potatoescream overtop of uncooked crockpot scalloped potatoes
    a crockpot slow cooker with paper towel under the lida crockpot slow cooker with paper towel under the lid

    Tips & Variations

    • Crockpot scalloped potatoes will cook in 4-5 hours on high or 7-8 hours on low.
    • If the potatoes are done early, simply turn the slow cooker off (they will stay warm for over an hour) or turn it to warm.
    • Turn it into a meal by adding chopped ham, fried mushrooms, or leftover ground beef or taco meat.
    a plate filled with crock pot scalloped potatoesa plate filled with crock pot scalloped potatoes

    Slow Cooker Side Dishes

    Did you make these Crock Pot Scalloped Potatoes? Be sure to leave a rating and a comment below!

    a slow cooker filled with crock pot scalloped potatoesa slow cooker filled with crock pot scalloped potatoes

    4.95 from 134 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Crock Pot Scalloped Potatoes

    Layers of tender, thinly sliced potatoes smothered in a creany cheese sauce are cooked until perfectly tender in the slow cooker!

    Prep Time 20 minutes

    Cook Time 4 hours 10 minutes

    Total Time 4 hours 30 minutes

    Author Holly Nilsson

    • In a small skillet, melt butter over medium heat. Add the onions and cook until slightly softened, about 4 to 5 minutes.

    • Meanwhile, in a medium bowl, combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme, ¼ teaspoon salt, and black pepper.

    • Grease a 6qt slow cooker and place ½ of the potatoes in the bottom, season with ¼ teaspoon salt. Top with all of the onions. Spread ½ of the cheese mixture on top. 

    • Add remaining potatoes, ¼ teaspoon salt, and remaining sauce sauce. Pour ½ cup heavy cream over top.

    • Place a double layer of paper towels across the slow cooker to abosrob moisture, ensuring they don’t touch the potatoes and cover. Cook on high 4-5 hours (or low 7-8 hours), adding the cheese after 2 ½ hours.

    • Once potatoes are soft, sprinkle with remaining ½ cup cheese and cover until melted (about 5 minutes).

    Once done, potatoes can be kept on warm for up to 2 hours.
    Additional seasonings or herbs can be added to the sauce if desired.
    Store leftover scalloped potatoes in the fridge in a covered container for up to 4 days. Reheat in the microwave or the oven until heated through. 

    Calories: 375 | Carbohydrates: 26g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 427mg | Potassium: 788mg | Fiber: 4g | Vitamin A: 935IU | Vitamin C: 20.4mg | Calcium: 240mg | Iron: 6mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Holly Nilsson

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  • Beef Tips & Gravy

    Beef Tips & Gravy

    Beef Tips and gravy are the ultimate comfort food with tender chunks of beef in a rich brown gravy.

    Serve this beef tips recipe over mashed potatoes or even rice or pasta for the perfect meal!

    Beef Tips & Gravy with mashed potatoes

    An Easy Family Favorite Recipe

    • Beef tips are an inexpensive way to feed your family, and they’re easy to prepare.
    • This recipe makes the beef extra tender and a rich flavorful brown gravy.
    • With endless ways to serve this recipe, it is also easy to stretch the meal! Serve over rice, mashed potatoes, or pasta noodles and a side of garlic bread for an easy meal!
    Beef and onions for Beef Tips & GravyBeef and onions for Beef Tips & Gravy

    Ingredients for Tender Beef Tips

    Beef Tips – Beef tips are usually the tender parts of the tenderloin top. They can also be sirloin tips that come from larger roasts often sold as ‘stew meat’ or, in this case, ‘beef tips.’

    Seasonings – This recipe is kept very simple with onion, bay leaf, Worcestershire. The slow roasting adds browning to the dish which adds extra flavor.

    Gravy — This gravy is made by thickening a beef broth and onion soup mixture with a cornstarch mixture. You can also thicken this gravy using a flour-based roux.

    Beef Tips & Gravy in a potBeef Tips & Gravy in a pot

    How to Cook Beef Tips

    These are so easy to cook and cleanup is a breeze too, with only one pot!

    1. Season and brown the beef according to the recipe below. Add the onions and soften.
    2. Add remaining ingredients and simmer until beef is tender.
    3. Thicken gravy with cornstarch, add salt and pepper to taste.

    Serve atop a bed of mashed potatoes, with rice or over egg noodles. Perfection!

    Beef Tips & Gravy with mashed potatoesBeef Tips & Gravy with mashed potatoes

    What to Serve with Beef Tips

    There are so many delicious sides to pair with beef, but these are some favorites!

    Leftovers

    Beef tips with gravy make for great leftovers!

    • Keep refrigerated in an airtight container for up to 4 days.
    • Reheat in the microwave or on the stovetop and refresh the flavor with a dash of salt and pepper.
    • Beef tips with gravy are also great to freeze in zippered bags, be sure to label with the date on them. They should keep for about 2 months.

    More Beef Recipes

    Beef tips or stewing beef are great in so many recipes. Here are a few of our favorites.

     Did you enjoy this Beef Tips & Gravy recipe? Be sure to leave a rating and a comment below!

    Beef Tips & Gravy served over mashed potatoesBeef Tips & Gravy served over mashed potatoes

    4.98 from 611 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Beef Tips and Gravy

    Tender chunks of beef are simmered until perfectly tender, then served over mashed potatoes.

    Prep Time 15 minutes

    Cook Time 1 hour 45 minutes

    Total Time 2 hours

    a large pot with a lida large pot with a lid

    • In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.

    • Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.

    • Add beef, broth, soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to simmer for 1 ½ to 2 hours or until beef is fork tender.

    • To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.

    • Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

    The onion soup in this recipe is a canned condensed soup found in the soup aisle at your local grocery store.
    Serve over mashed potatoes, rice, or pasta noodles. 
    Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through. 

    Serving: 4g | Calories: 448 | Carbohydrates: 12g | Protein: 53g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 144mg | Sodium: 692mg | Potassium: 1327mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 66mg | Iron: 5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Beef Tips & Gravy on mashed potatoes with a titleBeef Tips & Gravy on mashed potatoes with a title
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    Beef Tips & Gravy in the pan and on potatoes with a titleBeef Tips & Gravy in the pan and on potatoes with a title
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    Holly Nilsson

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  • Homemade Spaghetti Sauce

    Homemade Spaghetti Sauce



    This homemade spaghetti sauce recipe is easy to make and perfect over almost any kind of pasta.

    Jam packed with flavor, this spaghetti sauce is made with ground beef, Italian sausage, and seasonings in a zesty tomato sauce.

    pot full of Homemade Spaghetti Sauce

    Our Go-To Spaghetti Sauce Recipe

    • This recipe is so easy to make at home.
    • Made with sausage and ground beef, it’s hearty and filling.
    • Stretch this sauce even further with extra veggies or canned tomatoes.
    • Make a double or triple batch, this spaghetti sauce freezes well for future meals.
    • Enjoy it over spaghetti noodles or other pasta shapes, or use it lasagna.
    ingredients assembled to make homemade spaghetti sauceingredients assembled to make homemade spaghetti sauce

    Ingredients for Spaghetti Sauce

    Meat – Ground beef and Italian sausage add lots of flavor. You can use just one or the other if you’d like. The sausage adds extra flavor, so if you replace it, add extra Italian seasoning.

    Veggies – Onion and fresh garlic add flavor, while shredded carrot adds just a bit of sweetness to balance the tang of the tomatoes. Replace the carrot with a small amount of sugar or a finely diced red bell pepper.

    Other great additions to a homemade spaghetti sauce recipe include green bell pepper, mushrooms, or shredded zucchini.

    Tomatoes – Spaghetti sauce has a base of canned crushed tomatoes (you can replace it with marinara sauce if you’d like). Tomato paste adds a zesty flavor, while diced tomatoes add texture. If you prefer a smoother sauce, use all crushed tomatoes and simmer a bit longer.

    sausage, ground beef, and onions in a potsausage, ground beef, and onions in a pot
    ingredients for homemade spaghetti sauce in a potingredients for homemade spaghetti sauce in a pot
    cooked ground beef, sausage, and onions in a potcooked ground beef, sausage, and onions in a pot
    homemade spaghetti sauce in a pothomemade spaghetti sauce in a pot

    How to Make Homemade Spaghetti Sauce

    This is an easy spaghetti sauce recipe – most of the time is spent simmering.

    1. Brown Italian sausage, beef, onion, & garlic in a skillet or Dutch oven.
    2. Stir in the remaining ingredients & simmer (as per the recipe below).
    3. Season with salt and pepper and stir in fresh herbs if using.

    Feeling Fancy?

    • Fresh herbs add a really great flavor to this spaghetti sauce recipe. If using fresh basil or fresh parsley, stir it in right before serving and reserve a little bit for garnish.
    • If you have a parmesan cheese rind, add it while the sauce simmers and discard before serving.
    Spaghetti with Meat Sauce on top in a white bowlSpaghetti with Meat Sauce on top in a white bowl

    Tips for Perfect Homemade Pasta Sauce

    • For a thicker sauce, simmer longer on the stove without the lid. This will cause the liquid in the sauce to evaporate.
    • Add dry seasonings or spices at the beginning of cooking and fresh herbs at the end of cooking.
    • Don’t rinse the pasta. When the sauce is added to the noodles, some of the starch in the pasta will thicken the sauce slightly and help it to adhere to the noodles.

    Storing Leftovers

    This spaghetti sauce recipe is great for meal prep.

    • Store leftovers in an airtight container in the refrigerator for up to 4 days.
    • Freeze leftover spaghetti sauce in an airtight container or a freezer bag for up to 3 months.
    • Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

    More Favorite Pasta Sauce Recipes

    Did your family love this homemade Spaghetti Sauce? Leave a rating and a comment below!

    ladle scooping homemade spaghetti sauce with textladle scooping homemade spaghetti sauce with text
    4.99 from 95 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Homemade Spaghetti Sauce

    This spaghetti sauce recipe is rich and meaty with lots of zesty flavor.

    Prep Time 10 minutes

    Cook Time 30 minutes

    Total Time 40 minutes

    a large pot with a lida large pot with a lid

    • In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains, about 5 to 6 minutes. Drain fat.

    • Add diced tomatoes, crushed tomatoes, tomato paste, water, Italian seasoning, carrot, basil, salt, and pepper.

    • Bring to a simmer over medium-high heat. Reduce the heat to medium-low and let simmer uncovered for 30 minutes or until thickened.

    • Taste and season with additional salt and pepper if desired. Stir in fresh parsley if using.

    • Serve over spaghetti or cooked pasta.

    *Shredded carrots add sweetness to balance the tart flavor of the tomatoes. Carrot can be replaced with ½ finely diced red bell pepper or a small pinch of sugar. If substituting Italian sausage for another ground meat such as ground beef or pork, increase the Italian seasoning to 2 teaspoons and add ½ teaspoon oregano and a pinch of red pepper flakes. To thicken this homemade spaghetti sauce further, let it simmer uncovered. Do not rinse the spaghetti after draining as the starches in the pasta will thicken the sauce slightly and help it stick to the noodles. Spaghetti sauce can be kept in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months. 

    Calories: 251 | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 691mg | Potassium: 1003mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1327IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Main Course, Pasta, Sauce
    Cuisine American, Italian

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Homemade Spaghetti Sauce in the pot and taking a spoonful out of the pot with a titleHomemade Spaghetti Sauce in the pot and taking a spoonful out of the pot with a title
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    Holly Nilsson
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  • Beef Cabbage Soup

    Beef Cabbage Soup

    This beef cabbage soup is a hearty one-pot recipe with slow-cooked flavor!

    Tender chunks of beef are simmered in a rich tomato broth with cabbage, potatoes, and lots of savory seasonings.

    Beef Cabbage Soup in a bowl with a spoon

    A Nourishing One-Pot Soup

    • Hearty and tasty, this cabbage beef soup is a satisfying dish, perfect all week long.
    • Budget friendly, this cabbage soup is an easy way to stretch the budget and perfect for tossing in leftover veggies!
    • Add a fresh Caesar salad and some crusty baguette slices or some quick dinner rolls for sopping up that amazing broth!
    seasonings , broth , oil , chuck roast , canned tomatoes , Worcestershire , cabbage , flour , onion , tomato paste , garlic , potatoes , celery and carrot with labelsseasonings , broth , oil , chuck roast , canned tomatoes , Worcestershire , cabbage , flour , onion , tomato paste , garlic , potatoes , celery and carrot with labels

    Ingredients in Beef & Cabbage Soup

    Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.

    Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup

    Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.

    Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.

    Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.

    Short on time? Use ground beef instead of chuck roast or toss in a bag of frozen meatballs in Step 4.

    cooking chuck roast pieces to make Beef Cabbage Soupcooking chuck roast pieces to make Beef Cabbage Soup
    adding vegetables to pot to make Beef Cabbage Soupadding vegetables to pot to make Beef Cabbage Soup
    adding ingredients in a pot to make Beef Cabbage Soupadding ingredients in a pot to make Beef Cabbage Soup
    adding cabbage to pot to make Beef Cabbage Soupadding cabbage to pot to make Beef Cabbage Soup

    How to Make Beef and Cabbage Soup

    1. Season and brown the beef according to the recipe below.
    2. Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
    3. Stir in cabbage and potatoes and cook (per recipe below) until tender.
    pot of healthy Beef Cabbage Souppot of healthy Beef Cabbage Soup

    How to Store Leftover Soup

    • Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
    • Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.

    Budget Friendly Soup

    Did your family love this Beef Cabbage Soup? Be sure to leave a comment and a rating below!

    pot of healthy Beef Cabbage Souppot of healthy Beef Cabbage Soup

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Beef Cabbage Soup

    Enjoy a bowl of cozy comfort with this beef cabbage soup!

    Prep Time 20 minutes

    Cook Time 1 hour 55 minutes

    Total Time 2 hours 15 minutes

    a large pot with a lida large pot with a lid

    • Season the beef with salt and pepper and then toss with the flour.

    • In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.

    • Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.

    • Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.

    • Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.

    • Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.

    Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables.
    Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. 

    Calories: 267 | Carbohydrates: 17g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 774mg | Potassium: 1168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1592IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    pot of Beef Cabbage Soup with a ladle and a titlepot of Beef Cabbage Soup with a ladle and a title
    close up of Beef Cabbage Soup with writingclose up of Beef Cabbage Soup with writing
    hearty bowl of Beef Cabbage Soup with writinghearty bowl of Beef Cabbage Soup with writing
    Beef Cabbage Soup in the pot and in a ladle with a titleBeef Cabbage Soup in the pot and in a ladle with a title

    Holly Nilsson

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  • Beef Cabbage Soup

    Beef Cabbage Soup

    This beef cabbage soup is a hearty one-pot recipe with slow-cooked flavor!

    Tender chunks of beef are simmered in a rich tomato broth with cabbage, potatoes, and lots of savory seasonings.

    Beef Cabbage Soup in a bowl with a spoon

    A Nourishing One-Pot Soup

    • Hearty and tasty, this cabbage beef soup is a satisfying dish, perfect all week long.
    • Budget friendly, this cabbage soup is an easy way to stretch the budget and perfect for tossing in leftover veggies!
    • Add a fresh Caesar salad and some crusty baguette slices or some quick dinner rolls for sopping up that amazing broth!
    seasonings , broth , oil , chuck roast , canned tomatoes , Worcestershire , cabbage , flour , onion , tomato paste , garlic , potatoes , celery and carrot with labelsseasonings , broth , oil , chuck roast , canned tomatoes , Worcestershire , cabbage , flour , onion , tomato paste , garlic , potatoes , celery and carrot with labels

    Ingredients in Beef & Cabbage Soup

    Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.

    Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup

    Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.

    Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.

    Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.

    Short on time? Use ground beef instead of chuck roast or toss in a bag of frozen meatballs in Step 4.

    cooking chuck roast pieces to make Beef Cabbage Soupcooking chuck roast pieces to make Beef Cabbage Soup
    adding vegetables to pot to make Beef Cabbage Soupadding vegetables to pot to make Beef Cabbage Soup
    adding ingredients in a pot to make Beef Cabbage Soupadding ingredients in a pot to make Beef Cabbage Soup
    adding cabbage to pot to make Beef Cabbage Soupadding cabbage to pot to make Beef Cabbage Soup

    How to Make Beef and Cabbage Soup

    1. Season and brown the beef according to the recipe below.
    2. Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
    3. Stir in cabbage and potatoes and cook (per recipe below) until tender.
    pot of healthy Beef Cabbage Souppot of healthy Beef Cabbage Soup

    How to Store Leftover Soup

    • Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
    • Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.

    Budget Friendly Soup

    Did your family love this Beef Cabbage Soup? Be sure to leave a comment and a rating below!

    pot of healthy Beef Cabbage Souppot of healthy Beef Cabbage Soup

    5 from 13 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Beef Cabbage Soup

    Enjoy a bowl of cozy comfort with this beef cabbage soup!

    Prep Time 20 minutes

    Cook Time 1 hour 55 minutes

    Total Time 2 hours 15 minutes

    a large pot with a lida large pot with a lid

    • Season the beef with salt and pepper and then toss with the flour.

    • In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.

    • Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.

    • Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.

    • Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.

    • Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.

    Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables.
    Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. 

    Calories: 267 | Carbohydrates: 17g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 774mg | Potassium: 1168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1592IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    pot of Beef Cabbage Soup with a ladle and a titlepot of Beef Cabbage Soup with a ladle and a title
    close up of Beef Cabbage Soup with writingclose up of Beef Cabbage Soup with writing
    hearty bowl of Beef Cabbage Soup with writinghearty bowl of Beef Cabbage Soup with writing
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    Holly Nilsson

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  • Easy Shepherd’s Pie Recipe

    Easy Shepherd’s Pie Recipe

    This is an extra fast weeknight version of a traditional Shepherd’s Pie recipe.

    The Shepherd’s Pie has saucy ground meat and vegetables covered in a a mashed potato crust, sprinkled with shredded cheese, and baked to bubbly perfection.

    plates of Easy Shepherd's Pie Recipe

    A Quick Shortcut Shepherds Pie

    • Shepherd’s Pie is a comforting and hearty dish that is perfect for an easy dinner.
    • Use frozen mixed veggies and pre-made mashed potatoes to make prep and cook time quick.
    • The shortcut sauce options in the recipe below make it easy to customize the dish to your pantry.
    • Use leftover meat, veggies, gravy, or mashed potatoes.
    • This dish freezes and reheats beautifully!
    Shepherds Pie ingredients with labelsShepherds Pie ingredients with labels

    Ingredients for Shepherd’s Pie

    Shepherd’s Pie can be prepared fresh, but it’s also a great way to use up any leftover meat, veggies, gravy, or mashed potatoes.

    Ground Meat –You can use any ground meat in this recipe. Lamb is traditional for a shepherds pie recipe, although I most often use ground beef (which technically makes this a cottage pie). Leftover roast meat also works well.

    Vegetables – Frozen mixed vegetables make preparation quick and easy, but you can use leftover roasted veggies too. If using fresh vegetables, steam them until tender or cook them with the beef before adding them to the dish.

    Sauce – Shepherd’s Pie is versatile, and I’ve provided a couple of shortcut sauces in the recipe below. However, you can use leftover gravy (or gravy mix) and tomato sauce, or any sauce you like.

    Mashed Potatoes – Traditional mashed potatoes are what I most often use, but garlic mashed potatoes add great flavor to this dish! If you’re in a hurry, you can use store-bought mashed potatoes. While it’s not traditional and it’s totally optional, I love cheese on top.

    cooked ground meat with sauce and seasonings on topcooked ground meat with sauce and seasonings on top
    frozen vegetables on top of a shepherd's pie meat mixturefrozen vegetables on top of a shepherd's pie meat mixture

    How to Make Shepherd’s Pie

    1. Make Mashed Potatoes: If you have leftover mashed potatoes, use those. Simmer baking potatoes in a large pot of salted water until tender. Mash them with butter and cream. Tater tots make a great topping too!
    2. Brown Meat: Brown lamb (or beef) in a skillet with onion. If using fresh veggies, they can be diced and cooked along with the beef and onion.
    3. Add Sauce: Stir in the seasonings and sauce per the recipe below. Stir in the veggies.
    4. Layer and Bake: Pile the potatoes on top. A sprinkle of cheese is not traditional, but it is delicious!

    Prep Ahead and Tips for Shepherd’s Pie

    • From Scratch: This recipe is a shortcut recipe; if you’d like, you can find my homemade version here.
    • Layering: After prepping the meat mixture, cool it and chill it in the fridge for 20 minutes to keep the mashed potato layer separated.
    • Prep Ahead: Assemble the Shepherd’s Pie up to one day in advance and refrigerate it. Let it come to room temperature for 30 minutes before baking.
    • Quick Clean Up: If your baking dish is very full, place it on a parchment-lined baking sheet to avoid any juices spilling into the bottom of the oven.
    Shepherd's Pie Recipe in a potShepherd's Pie Recipe in a pot

    How to Freeze Shepherd’s Pie

    • Prepare as directed and cool completely. Wrap tightly in plastic wrap and then in foil. Freeze.
    • Thaw overnight in the fridge. Bake for 45 minutes covered and 15 minutes uncovered.
    What is Shepherd’s Pie?

    Shepherd’s pie is a delicious combo of ground lamb (although many people use beef) that has been cooked with vegetables in a gravy or sauce. The lamb mixture is then topped with a crust of creamy mashed potatoes and baked.

    Can You Make Shepherd’s Pie With Ground Beef?

    This casserole is traditionally made with ground lamb. Many people make this recipe with ground beef however, if you use ground beef it’s actually called Cottage Pie! (You can also replace the meat with a vegetarian lentil version).

    Does Shepherd’s Pie Have Cheese on Top?

    Traditionally, a shepherd’s pie is not topped with cheese. That said, cheese is my love language, so I like to add a bit on top. If you’d prefer, brush the potatoes with some butter and skip the cheese.

    How Do You Bake Shepherd’s Pie?

    Bake this easy shepherd’s pie recipe for 25-30 minutes. If you’ve made it ahead of time and it’s chilly from being in the fridge, bake it a bit longer, about 30-35 minutes, or leave it out on the counter for 30 minutes before baking.

    Can You Make Shepherd’s Pie With Sweet Potatoes?

    Absolutely!! Make mashed sweet potatoes using this recipe and pile them high!

    What to Serve with Shepherd’s Pie

    It’s a full meal on its own and really doesn’t need sides. If you’d like to stretch it a little further, bread and salad are great additions.

    Shepherd's Pie Recipe on a white plate with parsleyShepherd's Pie Recipe on a white plate with parsley

    St. Patrick’s Day Favorites

    Did you make this Easy Shepherd’s Pie recipe? Leave a comment and rating below!

    plated Easy Shepherd’s Pie Recipe close upplated Easy Shepherd’s Pie Recipe close up

    4.99 from 111 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Shepherd’s Pie Recipe

    This Shepherd’s Pie is a twist on the classic Irish dish. It’s made with ground lamb, peas, and carrots, topped with mashed potatoes & cheddar cheese!

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

    • Preheat the oven to 400°F.

    • In a large skillet or Dutch oven, cook lamb (or beef), onion, and garlic over medium heat until no pink remains. Drain any fat.

    • Stir in mixed vegetables, tomato soup, Worcestershire sauce, salt, basil, and pepper.

    • Transfer the ground beef mixture into a 3-quart or 9×13 inch casserole dish and spread into an even layer.

    • Spoon mashed potatoes over top and sprinkle with cheese if using.

    • Baked for 25-30 minutes or until bubbly. Broil 2 minutes if desired.

    • Remove from the oven and cool for 5 to 10 minutes before serving.

    Ground lamb is traditional in shepherd’s pie. When made with ground beef, the dish is called cottage pie. This is a shortcut recipe, view our from scratch shepherd’s pie recipe here.
    Substitute the tomato soup in this recipe for one of the following:

    • 10.5 oz of cream of mushroom soup
    • 1 packet of gravy mix prepared as directed and simmered until thickened
    • leftover homemade beef gravy.

    To make homemade potatoes, boil 2lbs of peeled and diced russet potatoes or Yukon gold potatoes in a large pot of salted water for 15-20 minutes or until tender. Drain well and mash with a potato masher. Add 4 tablespoons of butter, ¾ teaspoon salt, and up to ¾ cup of warmed half and half as needed.

    Calories: 648 | Carbohydrates: 85g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 730mg | Potassium: 916mg | Fiber: 4g | Sugar: 47g | Vitamin A: 2775IU | Vitamin C: 37mg | Calcium: 180mg | Iron: 2.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Casserole, Dinner
    Cuisine American, Irish

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Why is it called Shepherd’s Pie?

    Originally a meat pie made with minced (or ground) meat and mashed potatoes was known as a Cottage Pie (and it was even sometimes made with pastry many years ago). It is very popular in Ireland, Scotland, and England as well!   In the late 1800s, the pie was named Shepherd’s Pie if made with lamb (since the shepherd looked after the sheep) and if made with beef it was called Cottage Pie.

    Regardless of the name, this recipe is a classic Shepherd’s Pie recipe loaded with flavor and the perfect make-ahead meal to serve all year long!

    plated Easy Shepherd's Pie Recipe with a titleplated Easy Shepherd's Pie Recipe with a title
    close up of Easy Shepherd's Pie Recipe with writingclose up of Easy Shepherd's Pie Recipe with writing
    plated cheesy Easy Shepherd's Pie Recipe with a titleplated cheesy Easy Shepherd's Pie Recipe with a title
    Easy Shepherd's Pie Recipe in the dish and plated with a titleEasy Shepherd's Pie Recipe in the dish and plated with a title

    Holly Nilsson

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  • Crock Pot Chicken Pot Pie Soup

    Crock Pot Chicken Pot Pie Soup

    This Crock Pot Chicken Pot Pie Soup recipe is a new twist on a classic chicken pot pie recipe!

    Cooked in a slow cooker, this pot pie soup recipe has all of the flavors you love in an easy creamy soup. Add biscuits or pie crust for dipping and dunking.

    instant pot chicken pot pie soup in a bowl with buns

    The Best Chicken Pot Pie Soup You’ll Ever Make

    • Set it and forget it! Let the Crock Pot do the work and you’ll have only one pot to clean!
    • It’s budget-friendly, add extra veggies to stretch it further.
    • Make ahead double up because this soup reheats well for future meals.
    chicken pot pie ingredients with writingchicken pot pie ingredients with writing

    Ingredients for Chicken Pot Pie Soup

    Chicken – I most often use chicken breasts, but thighs will work in this recipe as well. You can use bone in or boneless – just ensure they’re skinless.

    Vegetables – Frozen peas and carrots or other frozen vegetables like corn or green beans make this recipe a cinch! If you have leftover cooked or roasted veggies, add them shortly before serving. Diced potatoes can be added along with the chicken if desired (cut them ½-inch).

    Soup Base – Half and half or heavy whipping cream gives this recipe its thick and velvety texture that clings to the chicken and vegetables. Short on time? Use two cans of cream of chicken, celery, or mushroom soup.

    Dippers – Use puff pastry or prepare pie crust and cut it into squares. I also like to serve this soup with canned or homemade biscuits.

    Variations – Pick up the savory flavor by adding a pinch or two of poultry seasoning in Step 1. Feel free to add cooked rice or cooked egg noodles to make a hearty stew, if desired.

    uncooked chicken breasts in crock pot with other ingredientsuncooked chicken breasts in crock pot with other ingredients
    chicken pot pie soup ingredients in the crock potchicken pot pie soup ingredients in the crock pot
    instant pot chicken pot pie soup in a crockpot with pouring creaminstant pot chicken pot pie soup in a crockpot with pouring cream
    chicken pot pie soup in a crock potchicken pot pie soup in a crock pot

    How to Make Crock Pot Chicken Pot Pie Soup

    This chicken pot pie soup recipe is a new twist on the comforting classic!

    1. Add onion, celery, chicken, and broth to a slow cooker.
    2. Once cooked, shred the chicken and add it back to the slow cooker with cream and thawed peas/carrots. Cook until hot and thickened.
    3. Meanwhile, bake biscuits or pie crust before serving.
    chicken pot pie soup in crock pot with a spoonchicken pot pie soup in crock pot with a spoon

    Storing Leftover Soup

    Keep leftover Crockpot chicken pot pie soup covered in the refrigerator for up to 4 days and keep pie crust crumbles in a zippered bag at room temperature.

    Freeze in zippered bags and thaw in the refrigerator overnight. Reheat in the microwave with a little extra milk to loosen the soup.

    Classics Turned into Soup

    Did you make this Crockpot Chicken Pot Pie Soup? Leave us a rating and a comment below!

    instant pot chicken pot pie soup in a bowl with bunsinstant pot chicken pot pie soup in a bowl with buns

    4.93 from 41 votes↑ Click stars to rate now!
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    Crock Pot Chicken Pot Pie Soup

    Quick prep and ready when you walk in the door, this Crock Pot Chicken pot pie soup is perfect for busy weeknights!

    Prep Time 20 minutes

    Cook Time 4 hours

    Total Time 4 hours 20 minutes

    a slow cookera slow cooker

    • In a small skillet, cook the onion and butter over medium heat until slightly softened, about 5 minutes.

    • In the bottom of the slow cooker, layer the onions, celery, and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Add bouillon, poultry seasoning, thyme, salt, and pepper.

    • Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.

    • If using puff pastry or pie crust, preheat the oven to 375°F about 30 minutes before serving.

    • Remove the chicken from the slow cooker and shred it into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.

    • In a small bowl, whisk the half and half and cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.

    • Meanwhile, if using puff pastry or pie crust, while the soup is still cooking, roll it out and cut into 2-inch squares. Brush with butter and sprinkle with salt. Place on a baking sheet and bake puff pastry for 13 to 17 minutes or pie crust for 10 to 12 minutes or until browned and golden.

    • Ladle the soup into bowls and top with baked pastry. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.

    Nutritional information does not include optional toppings. 
    Leftovers can be stored in the fridge in a covered container for up to 3-4 days. Reheat in the oven or the microwave. 

    Calories: 193 | Carbohydrates: 17g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 329mg | Potassium: 505mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2540IU | Vitamin C: 10.4mg | Calcium: 77mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Main Course, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    Kellie Hemmerly

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  • Vegetable Beef Soup

    Vegetable Beef Soup

    This recipe for homemade vegetable beef soup is hearty with tender chunks of beef and all of our favorite veggies!

    Jam-packed with flavor, this meal is slowly cooked on the stovetop until the beef is extra tender! It’s easy to make ahead and reheats and freezes beautifully.

    pot of Vegetable Beef Soup

    Homemade & Hearty

    We just love recipes where you can toss everything in the pot and let it simmer away!

    • This recipe is easy with tender beef.
    • There is some prep involved but most of the time is hands-off as the soup simmers.
    • This soup can be adapted to whatever veggies you have on hand.
    • This soup reheats and freezes well.
    ingredients to make Vegetable Beef Soup

    Ingredients for Vegetable Beef Soup

    Meat – Just like a beef stew, chuck is our first choice because it is so tender. Use a chuck roast and cut it yourself. You can also use beef stew meat, skirt steak, or even brisket. If substituting ground beef, it won’t need to simmer for a long time to tenderize.

    Vegetables – The vegetables in this soup let you eat the rainbow. If you’d like to use frozen vegetables, they can be added along with the corn and beans.

    Seasonings – Onion and garlic, Italian seasoning, salt, & pepper keep this beef soup savory with a simple and hearty flavor. This recipe uses dry spices. If adding fresh herbs, stir them in with the beans and corn.

    Browned beef and tomatoes in a pot

    How to Make Vegetable Beef Soup

    1. Brown beef in small batches and soften onion per the recipe below.
    2. Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.
    3. Add vegetables and simmer until cooked.

    We love to serve this hearty soup with crusty artisan bread for dunking or sopping up any sauce in the bottom of the bowl!

    vegetables and beef in a pot

    If you’d prefer, you can make this into a slow cooker vegetable beef soup or cook it in the Instant Pot. For the Instant Pot, follow the same cooking times as our beef stew recipe.

    Tips for the BEST Soup

    • Browning adds flavor. Brown in small batches – if the pan is crowded, the beef will steam instead of brown.
    • When adding broth, scrape up any brown bits in the bottom for extra flavor.
    • Ensure the beef should is fork-tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook it 20 minutes more and check it.
    • To thicken the broth a little bit, mix a tablespoon or so of cornstarch with an equal amount of water. Stir it into the simmering soup and let it cook for at least 1 minute.
    bowls of Vegetable Beef Soup with a pot full in the background

    More Beefy Soup Recipes

    A hearty bowl of soup is the perfect belly warming meal and this vegetable beef soup recipe is just one of our favorites!

    Did your family love this Vegetable Beef Soup? Be sure to leave a comment and a rating below! 

    pot of Vegetable Beef Soup

    5 from 168 votes↑ Click stars to rate now!
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    Vegetable Beef Soup

    Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

    Prep Time 20 minutes

    Cook Time 1 hour 20 minutes

    Total Time 1 hour 40 minutes

    Author Holly Nilsson

    a large pot with a lid

    • Season beef with salt & pepper.

    • Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.

    • Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.

    • Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.

    • Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).

    • Season with salt & pepper to taste and serve.

    • Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.
    • Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.
    • When adding liquid, scrape up the brown bits for more flavor in the soup.
    • The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook 20 minutes more and check it.
    • If substituting ground beef, it won’t need to simmer for a long time to tenderize.
    • This recipe uses dry spices, if adding fresh herbs, stir them in with the beans and corn.
    • If you’d like to use frozen vegetables, they can be added along with the corn and beans.
    • To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute

    Serving: 2cups | Calories: 229 | Carbohydrates: 11g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 636mg | Potassium: 964mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4064IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Dinner, Lunch, Side Dish, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    close up of Vegetable Beef Soup in a pot with writing
    Vegetable Beef Soup in a pot and in bowls with a title
    hearty Vegetable Beef Soup in a bowl with a title
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    Holly Nilsson

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  • Vodka Sauce

    Vodka Sauce


    This easy vodka sauce is as delicious as it is easy!

    With few ingredients, this sauce is a zesty tomato based sauce with great flavor. It pairs well with almost any pasta and goes well with chicken or seafood.

    Easy Vodka Sauce on pasta

    Pasta Perfection: Easy Vodka Sauce

    • Vodka and a splash of cream are unique additions that make this sauce restaurant-quality.
    • Pair it with almost any pasta and add in chicken, sausage, or shrimp.
    • It’s easy to make but will impress your family!
    • This dish is kid-friendly – the alcohol is cooked off, making it a family fave.
    Vodka Sauce ingredients with labels

    Ingredients for Vodka Sauce

    • Onion & Garlic: Onion (or shallot) and garlic add flavor to this sauce.
    • Pancetta: add a salty, savory depth of flavor. Use bacon in place of pancetta if needed.
    • Vodka: The vodka enhances the sauce’s flavor, choose an inexpensive vodka for this recipe. The alcohol will cook off so this recipe is safe for kids.
    • Tomatoes: Use a mix of canned whole for texture and crushed tomatoes for vibrant flavor. San Marzanos are the best canned tomatoes if you can get them but any canned tomatoes work in this vodka sauce.
    • Heavy Cream : A bit of cream adds richness.
    • Parmesan Cheese: freshly grated Parmesan (or Romano for a sharper edge) adds flavor.
    • Fresh Parsley: fresh herbs add touch of freshness. Basil is a great alternative if you prefer.

    Pasta & Variations

    Penne alla vodka is classic, but rigatoni or linguine are all great choices; this homemade vodka sauce will work with almost any shape. Try rotini, farfalle, or cavatappi.

    No pancetta? Use some made-from-scratch meatballs or use cheese or sausage-filled tortellini, if you like. Add veggies like spinach, chopped kale, sliced mushrooms, or peas.

    cooked onion and bacon to make Vodka Sauce
    adding ingredients to pot to make Vodka Sauce
    adding cream to pan to make Vodka Sauce
    adding cheese and seasonings to Vodka Sauce

    How to Make Vodka Sauce

    This Vodka sauce recipe is a classic sauce that’s super easy to make.

    1. Cook onion in butter or olive oil until softened. Add pancetta and cook until some of the fat is rendered out.
    2. Add vodka and garlic and cook per recipe below.
    3. Stir in the remaining ingredients and simmer until thickened.
    4. Remove from heat and stir in parmesan cheese and parsley.
    cooked Vodka Sauce with bowl of pasta beside it

    Tips for the Perfect Pasta Sauce

    • Boil pasta until just al dente and save a little pasta water to add to the sauce. This provides more texture to the sauce and helps it cling to the pasta.
    • For an extra smooth sauce without chunky bits of tomato, puree the sauce in a small blender before adding cheese in Step 6.

    More Favorite Pasta Sauces

    Did you make this Vodka Sauce? Be sure to leave a rating and a comment below!

    plated Vodka Sauce with noodles

    5 from 13 votes↑ Click stars to rate now!
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    Easy Vodka Sauce

    A creamy and tomato-based pasta sauce with a touch of vodka adds a unique richness and depth to the flavor.

    Prep Time 20 minutes

    Cook Time 55 minutes

    Total Time 1 hour 15 minutes

    a saucepan

    • Using your hands, squish the tomatoes into a bowl to break them up (reserving the juices) and set aside.

    • In a medium saucepan, heat the oil over medium heat. Add the onion and cook until softened, 3 minutes. Stir in the pancetta or bacon and continue cooking until some of the fat has rendered out, about 3 to 4 minutes. Stir in the garlic and cook just until fragrant.

    • Add the vodka and bring to a low boil, let boil uncovered for 2 minutes.

    • Stir in the whole and crushed tomatoes (with any juices) and the pepper flakes. Simmer uncovered for 10 minutes.

    • Stir in the cream and simmer for an additional 9 to 11 minutes or until thickened.

    • Remove from heat, and add the parmesan cheese and parsley. Stir, taste, and season with salt and pepper.

    This is enough sauce to toss with 16 oz dry pasta.
    No vodka? No problem! Use a splash of white wine instead (although it won’t technically be vodka sauce anymore). If you’d like to make this recipe without alcohol, leave the vodka out. It will change the flavor but it will still be delicious.
    San Marzano tomatoes are preferred if you can get them. Break up whole tomatoes by hand before using or with the back of a wooden spoon in the pan.
    Add grilled shrimp, shredded chicken, or Italian sausage if desired.
    Save some pasta water, if you mix the sauce with pasta, add a bit of reserved pasta water. Not only does it help with consistency, but the starches also help the sauce cling better.

    Serving: 0.25of the recipe | Calories: 510 | Carbohydrates: 21g | Protein: 11g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 771mg | Potassium: 846mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1730IU | Vitamin C: 34mg | Calcium: 223mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Pasta, Sauce
    Cuisine Italian

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Easy Vodka Sauce in the pot and plated with noodles and a title
    Easy Vodka Sauce in a pot with a title
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    plated Easy Vodka Sauce with writing





    Holly Nilsson

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  • Sausage Stuffed Mushrooms

    Sausage Stuffed Mushrooms


    These stuffed mushrooms are the perfect appetizer for game day or a party!

    Mushrooms are stuffed with a cheesy sausage stuffing and baked until juicy and melty.

    cheesy Sausage Stuffed Mushrooms on a sheet pan

    Selecting Mushrooms for Stuffing

    Choose smaller mushrooms for a single bite or medium-sized for a two-bite appetizer.

    White button mushrooms or cremini mushrooms are smaller and hold about two to three teaspoons of filling – perfect for a party appetizer!

    Clean mushrooms with a soft-bristled brush or a damp paper towel to remove any dirt or debris.

    They absorb water easily, so if you do rinse mushrooms, do it quickly and then dab them dry with a paper towel. This helps keep them from becoming soggy and watery.

    Other ingredients needed for sausage stuffed mushrooms include:

    • Cheese: Cream cheese is the base for these mushrooms while cheddar cheese adds flavor.
    • Sausage: I use breakfast sausage, but you can swap in spicy Italian sausage if you’d like.
    • Flavor: Mushrooms and sausage add a lot of flavor to this recipe. I also add a little bit of onion, garlic, and Parmesan cheese for flavor.
    Ingredients for Stuffed Mushrooms in a glass bowl

    How To Make Sausage Stuffed Mushrooms

    To scoop out the center, bend the stem to snap it out and use a small spoon, a melon baller, or a tomato corer to create a well in the center. Once the mushrooms are prepared, fill and bake!

    1. Sautee the diced stems, onion, sausage, and garlic in a pan per the recipe below.
    2. Combine the cream cheese, the mixed cheeses (reserve some for topping), & the sausage mixture in a bowl.
    3. Fill mushroom caps, sprinkle with cheese, & bake until melted & cooked through.
    uncooked sausage stuffed mushrooms on a pan
    sheet pan of Sausage Stuffed Mushrooms

    Prepare This Appetizer Ahead of Time

    Make these sausage stuffed mushrooms up to days in advance. Cover in plastic wrap and store in the fridge. Bake as directed.

    To freeze, prepare as directed and freeze them in a single layer before baking. Once frozen, transfer them to a freezer bag for up to 3 months. Bake from frozen, adding 5 to 7 minutes to the cooking time.

    Yummy Stuffed Mushroom Recipes

    Did you make these Sausage Stuffed Mushrooms? Be sure to leave a rating and a comment below!

    sheet pan with Sausage Stuffed Mushrooms

    5 from 20 votes↑ Click stars to rate now!
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    Sausage Stuffed Mushrooms

    These Stuffed Mushrooms are filled with cheese & sausage and then baked until golden brown.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    Skillet on white background

    a rimmed baking pan

    • Preheat oven to 400°F.

    • Wipe the mushrooms clean with a damp paper towel to remove any debris. Remove the stems.

    • Using a small spoon, scrape out the middle of the mushroom to make a well for the filling. Finely dice the stems and any bits that have been removed.

    • In a 10-inch skillet, cook the sausage, onion, garlic, and chopped mushroom stems over medium-high heat until no pink remains. Drain any fat and cool the sausage.

    • In a small bowl, mix cheddar and parmesan cheese. Reserve ¼ cup for topping.

    • In another bowl, mix the cream cheese, cheese mixture, cooled sausage, and ¼ teaspoon each salt and pepper. Fill each mushroom cap with the cream cheese filling.

    • Sprinkle the reserved cheese on top and bake for 18-20 minutes or until the cheese is melted and the mushrooms are cooked.

    These can be made without sausage, increase cream cheese to 6 oz or replace with finely diced ham, crab, or shrimp.
    If you’d prefer a crumb topping, combine the following:

    • 3 tablespoons Panko breadcrumbs
    • 1 tablespoon melted salted butter
    • 1 tablespoon grated parmesan cheese

    Serving: 1mushroom | Calories: 64 | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 108mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Main Course, Party Food
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    easy Sausage Stuffed Mushrooms on a sheet pan with a title
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    Holly Nilsson

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  • Chicken Pot Pie Casserole

    Chicken Pot Pie Casserole

    This chicken pot pie casserole is a cozy dish that my family loves!

    Chicken and veggies are smothered in a delicious creamy sauce, topped with biscuits, and baked until golden.

    This satisfying meal is one that the family will ask for again and again!

    plated Chicken Pot Pie Casserole

    Cozy Chicken Pot Pie Casserole

    Chicken pot pie is the ultimate comfort food. This recipe adds all of the flavor to an easy casserole and replaces the pie crust with flaky biscuits.

    • This cozy casserole is an easy no-roll take on chicken pot pie.
    • This versatile recipe works with all kinds veggies.
    • Hearty and satisfying, this dish is ideal for big families and guests! Or, enjoy the leftovers for lunches.
    butter , milk , garlic , flour , potato , onion , broth , vegetables , biscuits and seasonings with labels to make Chicken Pot Pie Casserole

    Ingredients for Chicken Pot Pie Casserole

    Sauce – The sauce for this recipe is easy to make with chicken broth, milk, and seasonings. If you’re in a hurry, you can substitute 2 cans of cream of chicken soup, ½ teaspoon poultry seasoning, and ⅔ cup milk.

    Vegetables – Use frozen mixed vegetables, thawed and drained. You can use fresh vegetables like carrots, celery, or mushrooms in this recipe – be sure to cook them until tender crisp.

    Chicken – Rotisserie chicken is a great option for a quick prep, or feel free to use leftover roasted chicken, chicken breasts, or even homemade shredded chicken.

    ‘Crust’ – The biscuit topping is so simple! Use a can of Pillsbury biscuit dough, or feel free to mix up a quick batch of homemade biscuits. Even crescent roll dough will work to create a flaky topping.

    adding seasonings to melted butter and onion to make Chicken Pot Pie Casserole
    adding flour to onion and butter mixture to make Chicken Pot Pie Casserole
    adding potatoes , chicken and veggies to butter and onion mixture to make Chicken Pot Pie Casserole
    adding biscuits on top of ingredients in dish to make Chicken Pot Pie Casserole

    How to Make Chicken Pot Pie Casserole

    Just a few simple steps is all it takes to make this tasty dish!

    1. Prepare the sauce per the recipe below.
    2. Add cooked potatoes, thawed vegetables, and diced chicken to the sauce and pour into a baking dish.
    3. Top with biscuits and bake until golden brown and bubbly. Brush the biscuits with melted butter and enjoy!

    The biscuits will be browned on top and soft and saucy on the bottom – almost dumpling-like. For crisper biscuits, they can be cooked separately on a pan according to package directions.

    baked Chicken Pot Pie Casserole in the dish

    Storage & Reheating

    • Chicken pot pie casserole tastes the best when served immediately while the biscuits are still hot and crisp. Leftovers will keep in the refrigerator for up to 4 days. To reheat, try preheating the oven to 350 and warm the casserole for 15-20 minutes.
    • To make this dish ahead and freeze, prepare the sauce and chicken mixture and freeze it. Defrost overnight in the refrigerator and top with the biscuit dough, before baking as directed.

    More Cozy Casseroles

    Did your family love this Chicken Pot Pie Casserole? Leave us a rating and a comment below!

    close up of Chicken Pot Pie Casserole

    5 from 1 vote↑ Click stars to rate now!
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    Chicken Pot Pie Casserole

    Everything we love about chicken pot pie in an easy-to-make cozy casserole!

    Prep Time 20 minutes

    Cook Time 45 minutes

    Rest Time 10 minutes

    Total Time 1 hour 15 minutes

    Author Holly Nilsson

    a saucepan

    an empty white 9x13 inch baking dish

    • Preheat the oven to 400°F.

    • Add diced potatoes to a small saucepan and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

    • In a separate or a deep skillet, melt the butter over medium heat. Add the onion, garlic, and poultry seasoning and cook until softened, about 3-4 minutes. Add the flour and cook for 1 minute more.

    • Gradually add the milk and chicken broth over medium heat, whisking after each addition until smooth. Bring to a boil and simmer for 1 minute.

    • Stir in the drained potatoes, chicken, and frozen vegetables. Cook for 1 minute more and taste and season with salt and pepper.

    • Transfer the mixture to a 3-quart baking dish and top with the biscuits.

    • Bake uncovered for 25 to 30 minutes or until the biscuits are cooked through and golden brown. Cover if the biscuits start to get too brown.

    • Remove from the oven and brush the biscuits with melted butter. Let the casserole rest for 10 minutes before serving.

    TIP: Ensure the filling is hot before adding the biscuits.
    I prefer a frozen vegetable mix with frozen peas, carrots, corn, and green beans, but you can use just peas and carrots if preferred. 
    For Crisper Biscuits: The biscuits will be browned on top and soft and saucy on the bottom. For crisper biscuits, they can be cooked separately on a pan according to package directions and placed on top of the casserole for serving.
    Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave until heated through. 
     

    Calories: 629 | Carbohydrates: 63g | Protein: 23g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1309mg | Potassium: 721mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4411IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Chicken, Dinner
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    close up of cooked Chicken Pot Pie Casserole with writing
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    Holly Nilsson

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  • Lasagna Soup

    Lasagna Soup

    This lasagna soup recipe is a delicious soup with all of the flavors of our favorite lasagna recipe.

    Zesty Italian sausage is simmered in a rich tomato broth pasta. It’s all topped with a blend of cheeses and fresh herbs.

    bowls of Lasagna Soup

    What is Lasagna Soup?

    • This lasagna soup recipe turns our favorite lasagna recipe in slurp-able soup.
    • It’s prepared in just one pot – less dishes and less mess.
    • This soup is versatile; stir in bell peppers, zucchini, or mushrooms.
    • It can reheats and freezes well.
    ingredients for lasagna soup

    Ingredients for Lasagna Soup

    Meat – Italian sausage adds lots of flavor however you can use ground beef or ground turkey. In a pinch, toss in a bag of frozen meatballs.

    Broth – The base of this soup is beef broth and tomato sauce (or marinara sauce). A can of diced tomatoes adds a bit of texture and a thicker consistency.

    Vegetables – Onion, bell peppers, and spinach add flavor. Stretch the soup even further with kale, sliced mushrooms, or zucchini.

    Pasta – I use regular lasagna noodles and break them into bite-sized pieces. Replace it with any medium pasta shape – try penne, rigatoni, rotini, or shells.

    Toppings – My favorite topping is ricotta cheese. Top with cheese mixture including parmesan cheese and shredded mozzarella, and garnish with fresh parsley and basil.

    It’s really easy to make ricotta cheese at home! No special tools are required – you’ll need milk, cream, vinegar, & salt. Find my easy ricotta cheese recipe here.

    cooked meat in a dutch oven for lasagna soup
    Lasagna Soup ingredients in a pot
    Lasagna Soup ingredients in a pot

    How to Make Lasagna Soup

    1. Brown the meat with onion and garlic in a large soup pot or Dutch oven.
    2. Add the broth ingredients and simmer per the recipe below.
    3. Add pasta and simmer until tender. Stir in spinach if using.
    4. Ladle into bowls and top with ricotta cheese, parmesan cheese, some freshly chopped herbs, and a sprinkle of red pepper flakes.

    If you’d prefer, this soup can be cooked in the slow cooker.

    a large dutch oven of cooked lasagna soup

    FLAVOR BOOST: Buy a small piece of parmesan rind and add it to the soup in Step 3! Simmer the rind and remove/discard it before serving.

    What to Serve with Lasagna Soup

    Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.

    a ladle serving lasagna soup

    Storage and Leftovers

    • For planned leftovers: If you are planning leftovers or making this soup in advance, cook the pasta separately and add it to the soup just before serving. You can skip the extra 1 cup of water in the broth.
    • Store lasagna soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or the microwave.
    • Freeze leftover soup in zippered bags for up to 4 months.

    More Pasta Soup Recipes

    Did your family love this Lasagna Soup? Be sure to leave a comment and a rating below! 

    lasagna soup topped with ricotta cheese, basil and parsley

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    Lasagna Soup

    This lasagna soup recipe packs all of the goodness of a classic lasagna into a delicious one-pot dinner!

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

    a large pot with a lid

    • Heat the pot over medium-high heat and add the sausage, onion, and garlic. Break it up with a spoon, cooking until no pink remains. Drain any fat.

    • Add the crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.

    • Bring to a boil, reduce the heat to medium low, and simmer covered for 15 minutes.

    • Add the lasagna pieces to the simmering soup and simmer covered for an additional 15 minutes or until the pasta is tender.

    • Remove from heat, stir in spinach, and let the soup rest for 5 minutes. Season with additional salt and pepper to taste.

    • Spoon into bowls and top as desired.

    Parmesan rinds can be purchased at the deli (and you can often buy a container of them for just a couple of dollars). Keep extras in the freezer to add to soups and sauces for flavor and richness.
    Optional Toppings: Ricotta cheese (recommended), Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley.
    Pasta can become mushy in soup if left in the soup for too long. If making ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.
    Italian Sausage adds great flavor, but you can use any ground meat and add a bit more Italian seasoning and salt.
    Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.

    Serving: 1.66cups | Calories: 474 | Carbohydrates: 43g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1327mg | Potassium: 1167mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1074IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Lunch, Pasta, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    pot full of Lasagna Soup with a title
    plated Lasagna Soup with cheese and writing
    Lasagna Soup in the pot and plated with a title
    taking a spoonful of Lasagna Soup out of the pot with writing

    Holly Nilsson

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  • Mango Habanero Sauce

    Mango Habanero Sauce

    Mango habanero is sweet and spicy – perfect for chicken, wings, or shrimp!

    Sweet mangoes are simmered with habanero peppers and a little vinegar to create a one of a kind sweet-hot sauce.

    Mango Habanero Sauce in a glass and on a spoon

    Homemade Hot Sauce

    • If you love the mango habanero sauce at Buffalo Wild Wings or Dominos, now you can make it at home.
    • Just a handful of ingredients are you need.

    Ingredients for Mango Habanero Sauce

    Habanero Peppers – Habanero peppers are small peppers and they are much hotter than jalapeno peppers so use caution when handling them. Choose whole peppers in yellow, orange, or red – red being the hottest. Remove the membrane and seeds to tame the heat slightly, although they’ll still be spicy!

    Mango – Fresh or frozen mango chunks work in this recipe. Be sure fresh mangos are sweet and ripe.

    Base – Honey, vinegar, and lime juice help balance the habaneros and mango and thicken the sauce. Other sweeteners like maple syrup or brown sugar are acceptable, and red wine vinegar can be switched out for the apple cider variety. Lemon juice can be used if lime juice isn’t available.

    Variations – Kick up the heat and add a dash or two of Tabasco or some red pepper flakes.

    Habanero peppers contain oils that are very hot and can burn your skin or eyes, so use caution when working with them. I highly recommend wearing gloves when working with peppers (including jalapeno peppers) as the oils can be difficult to remove. Be mindful that the oils can also transfer to cutting boards, so use lots of hot, soapy water or wash them in the dishwasher.

    ingredients to make Mango Habanero Sauce

    How to Make Mango Habanero Sauce

    1. Combine the peppers, mango, and onion in a food processor and chop.
    2. Add garlic, salt, and honey and process until smooth (as per the recipe below).
    3. Simmer the mango puree and the remaining until thickened, about 15-20 minutes. Cool and refrigerate.
    adding ingredients to food processor to make Mango Habanero Sauce
    adding ingredients to processor to make Mango Habanero Sauce
    blending ingredients to make Mango Habanero Sauce
    Mango Habanero Sauce in the pot

    Ways to Use Mango Habanero Sauce

    Use habanero mango sauce as a glaze for meatballs, on grilled shrimp, baked salmon, chicken wings, or even as a drizzle over roasted veggies or a homemade cornbread casserole.

    Storing Mango Habanero Sauce

    Keep mango habanero sauce in a covered container in the refrigerator for up to a week. Make and freeze portions of mango habanero sauce in ice cube trays and pop out for stir fries, deviled eggs, or whip into an aioli as a dip or spread!

    More Savory Sauces

    Did your family love this Mango Habanero Sauce recipe? Leave us a rating and a comment below!

    Mango Habanero Sauce in a glass and on a spoon

    5 from 1 vote↑ Click stars to rate now!
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    Mango Habanero Sauce

    Put a twist on the classic dipping sauce with this flavorful mango habanero sauce.

    Prep Time 20 minutes

    Cook Time 25 minutes

    Total Time 45 minutes

    a saucepan

    • Add carrot, onion, and chiles to a food processor and pulse until chopped.

    • Add the mango, garlic, salt, and honey. Process until smooth, about 2 minutes, scraping the sides as needed.

    • Add the mango mixture to a small saucepan with vinegar and lime juice.

    • Bring to a boil over medium high heat. Reduce the heat to a simmer (medium low) and simmer for 15 to 20 minutes or until thickened. Cool and refrigerate.

    Safety Note: Habanero peppers contain oils that are very hot and can burn your skin or eyes, so use caution when working with them. I highly recommend wearing gloves when working with peppers (including jalapeno peppers) as the oils can be difficult to remove. Be mindful that the oils can also transfer to cutting boards, so use lots of hot, soapy water or wash them in the dishwasher.

    Calories: 55 | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 594mg | Potassium: 190mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3159IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 0.3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dip, Sauce
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Recipe adapted from Habanero Mango Hot Sauce.

    Holly Nilsson

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  • Shrimp Bisque

    Shrimp Bisque

    This shrimp bisque recipe is as easy as it is elegant!

    Made from a tomato and veggie base, aromatic herbs, and tender shrimp, this rich and creamy soup is a perfect starter or light main dish.

    It’s ready to enjoy in no time!

    a bowl of shrimp bisque with shrimp and chives on top

    Homemade Shrimp Bisque

    • Seafood bisques are tasty ‘retro recipes’ worth perfecting since they are so fancy and easy to make!
    • Ready in about 30 minutes, shrimp bisque is perfect as a special occasion soup but can also be served as a creamy bowl of comfort on a chilly day!
    • Serve this extra-rich and creamy shrimp bisque in smaller portions or bowls because a little goes a long way!

    Shrimp Bisque vs Shrimp Chowder

    Most bisque soups are smooth from pureed vegetables and supercharged with flavor best served in smaller portions.

    Chowders on the other hand, contain chunky bits of vegetables like potatoes, carrots, mushrooms, or meat and can be eaten in larger portions.

    half and half , broth , thyme , white wine , garlic , onion , bay leaf , celery , carrot , shrimp and tomato paste with labels to make Shrimp Bisque

    Ingredients for Shrimp Bisque

    Shrimp – Use fresh or frozen large or medium shell-on shrimp. Save the shells for the broth.

    Broth – Seafood or chicken broth can be used and is infursed with flavor from the shrimp shells. The veggies add flavor while cream adds richness and body to the broth.

    Sauteed Veggies – Onions, celery, and carrots (known as a mirepoix) provide the flavor base for many recipes. Leeks can be used in place of the onions.

    Variations – Use any variety of seafood like shrimp, crab, salmon, clams, or even lobster. Cook the shrimp with a pinch of Cajun seasoning in Step 2 for a little zesty heat.

    shelling shrimp to make Shrimp Bisque
    adding broth to shrimp to make Shrimp Bisque
    draining shrimp out of broth to make Shrimp Bisque

    How to Make Shrimp Bisque

    This shrimp bisque recipe is as easy as it is elegant!

    1. Cook Shrimp: In a medium pan, cook shrimp in butter and set aside.
    2. Prepare broth: Add the broth ingredients to the shrimp shells in a medium pot and boil for a few minutes and then let rest before straining (per recipe below).
    3. Cook the bisque: Cook onions, celery, and carrots until tender. Simmer with broth and seasonings until tender and then blend until smooth.
    4. Finish and serve: Stir in the cream and simmer a few minutes. Add chopped shirpm and serve.
    adding seasonings to broth and vegetables to make Shrimp Bisque
    blending Shrimp Bisque ingredients
    adding half and half to Shrimp Bisque

    Storing Shrimp Bisque

    Make up to a day ahead and the flavors will continue to blend! Store shrimp bisque in a covered container for up to 4 days.

    Shrimp bisque can be frozen for up to 3 months in a zippered bag. Reheat fresh or frozen bisque slowly on medium heat, stirring constantly to prevent it from separating.

    More Seafood Soup Recipes

    Did your family love this Shrimp Bisque? Leave us a rating and a comment below!

    a bowl of shrimp bisque with shrimp and chives on top

    5 from 1 vote↑ Click stars to rate now!
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    Shrimp Bisque

    A creamy and flavorful biqsue recipe with a rich broth and lots of shrimp.

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Author Holly Nilsson

    • Peel the shrimp and reserve the shells.

    • In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Transfer shrimp to a bowl.

    • Add the white wine to the saucepan and let simmer for 2 minutes. Add the broth, bay leaf, and shrimp shells and bring to a simmer for 5 minutes, turn the heat off and cover. Let rest 15 minutes. Strain and reserve the broth.

    • Meanwhile, in a medium saucepan, melt 3 tablespoons of butter over medium head. Add the onions, celery, and carrot and cook until tender without browning, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.

    • Add the shrimp broth, tomato paste, thyme leaves, salt, and pepper to taste and simmer uncovered for 25 minutes or until thickened.

    • Puree the soup with an immersion blender until smooth. Stir in the cream and simmer 5 minutes more.

    • Finely chop the shrimp and add it to the bisque. Garnish with chopped chives if desired.

    Leftover bisque can be stored in an airtight container in the fridge for up to 3-4 days. Reheat slowly on the stovetop, stirring constantly so bisque doesn’t separate. 

    Calories: 382 | Carbohydrates: 13g | Protein: 28g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 248mg | Sodium: 1196mg | Potassium: 719mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3458IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Seafood, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    easy to make Shrimp Bisque in bowls
    a bowl of shrimp bisque with shrimp and chives on top shown with a title
    creamy Shrimp Bisque in the pot with a title
    Shrimp Bisque in the pot and plated with a title

    Holly Nilsson

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  • Cube Steak with Balsamic Onion Gravy

    Cube Steak with Balsamic Onion Gravy

    This cube steak recipe is the ultimate in comfort food.

    Cube steaks are cooked low and slow with onions in a rich, savory gravy, and they come out fork tender.

    It’s an easy way to turn a budget-friendly cut of beef into a five-star favorite.

    pot of Cube Steak with Balsamic Onion Gravy

    What is Cube Steak?

    Cube steak is also sold as minute steak or cubed steak. It’s a budget friendly cut of meat that comes from the top or bottom round, or top sirloin. This steak is tenderized and flattened by a machine, which makes the texture look like little cubes.

    There are many cube steak recipes; I like to use it for swiss steak, chicken fried steak, or cooked low and slow in a crock pot – however, our favorite is low and slow in gravy.

    ingredients to make Cube Steaks with Balsamic Onion Gravy

    Ingredients for Cube Steaks & Gravy

    Cube Steak – Use cube steak for this recipe; it is flavorful and becomes incredibly tender. If you don’t have cube steaks, use round steak and pound it with a meat tenderizer or meat mallet.

    Onions – Onions add lots of flavor to the savory gravy that smothers the steak. Be sure to cook them until they’re softened but not too browned.

    Balsamic Gravy – The balsamic gravy in this recipe is what really sets this dish apart from others. Made with red wine, beef broth, and a blend of herbs and spices, it’s easy to make. If you prefer not to use wine, you can substitute extra beef broth instead.

    Optional Additions: 6 oz of sliced mushrooms can be added to this recipe.

    coating steak with flour to make Cube Steak with Balsamic Onion Gravy
    cooked steaks to make Cube Steak with Balsamic Onion Gravy

    How to Cook Cube Steak with Gravy

    It’s so easy to pull this delicious meal together in just a few easy steps:

    1. Lightly dust steaks in flour (known as dredging) and brown on both sides.
    2. Cook onions in butter, add wine, & reduce. Add steaks back to the pan & add the remaining ingredients. Bake per the recipe below.

    Serve this dish over rice, potatoes, or noodles with a fresh veggie like green beans or steamed broccoli.

    onions and butter in a pot to make Cube Steak with Balsamic Onion Gravy
    cooking onions to make Cube Steak with Balsamic Onion Gravy

    Tips for Tender Cube Steak

    • Cook the steak low and slow for the best results. A higher temperature won’t work with this recipe.
    • If the cube steaks are not tender, they likely need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook for another 20-30 minutes.
    • No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.
    • Leftovers can be kept in the fridge in a covered container for up to 3-4 days.
    cooked onions in a pot to make Cube Steak with Balsamic Onion Gravy
    mixing ingredients together to make gravy for Cube Steak with Balsamic Onion Gravy
    cooking Cube Steaks with Balsamic Onion Gravy

    Side Dishes for Cube Steak

    Storing Leftovers

    Store leftover cube steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stovetop.

    Did your family love this Cube Steak with Gravy recipe? Be sure to leave a rating and a comment below! 

    pan full of Cube Steaks with Balsamic Onion Gravy

    4.98 from 74 votes↑ Click stars to rate now!
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    Cube Steaks with Balsamic Onion Gravy

    This cube steak recipe is cooked low and slow in the oven with a savory balsamic onion gravy.

    Prep Time 20 minutes

    Cook Time 3 hours

    Total Time 3 hours 20 minutes

    Dutch Oven with white background

    • Preheat the oven to 350°F.

    • On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess.

    • In a 4qt Dutch oven, heat the oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside.

    • Add the butter to the Dutch oven and cook the onions over medium heat until they are tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half.

    • Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.

    • Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil.

    • Turn the stove on to medium-high heat and bring the gravy to a boil.

    • In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.

    • Serve over mashed potatoes or egg noodles.

    • Cook the steak low and slow for the best results. A higher temperature won’t tenderize the meat as well.
    • If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
    • For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.
    • No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.
    • Keep leftovers in an air-tight container in the fridge for up to 4 days. 

    Calories: 417 | Carbohydrates: 13g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 552mg | Potassium: 862mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    pot filled with Cube Steak with Balsamic Onion Gravy and writing
    cooked Cube Steak with Balsamic Onion Gravy in the pot with a title
    cooking Cube Steak with Balsamic Onion Gravy in a pot with a title
    Cube Steak with Balsamic Onion Gravy in the pot with writing

    Holly Nilsson

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  • Black Bean Soup

    Black Bean Soup

    You will be amazed at how much hearty flavor this black bean soup recipe has.

    Black beans are slowly simmered in broth with veggies and bold Southwest spices. Crumbled bacon is added for a layer of smoky richness.

    Black Bean Soup in a bowl
    • Hearty and filling, this black bean soup recipe is easy to cook.
    • This recipe is budget friendly, can be doubled and leftovers freeze well.
    • If you’re feeding a family on a budget, you’ll love how this black bean soup recipe will stretch a dollar.
    ingredients for black bean soup on a sheet pan

    Ingredients for Black Bean Soup

    Black Beans – Canned black beans make quick prep. If using dried beans, they will need to be simmered (per the notes in the recipe) before preparing this soup.

    Bacon – Use any smoke-cured bacon and cook it crispy for serving. Reserve the fat for cooking vegetables. If you have a ham bone or a meaty ham hock, add it to the simmering soup for extra smoky goodness.

    Vegetables – Onion, garlic, celery, and green/red bell pepper are sauteed in the bacon drippings for lots of flavor. Feel free to add other veggies like carrots, mushrooms, potatoes, corn, or diced tomatoes. Anything goes in black bean soup!

    Seasonings – I use cumin, chili powder, and smoked paprika. They can be replaced with taco seasoning if you’d prefer. For some heat add cayenne pepper to taste.

    Broth – Chicken broth adds great flavor to this soup. Use bouillon if you wish, and reduce the added salt. For vegetarians, try vegetable broth or bouillon cubes, and leave out the bacon.

    ingredients in a pot to make Black Bean Soup

    How to Make Black Bean Soup

    This easy soup is perfect for the stovetop, slow cooker, or Instant Pot!

    1. Cook the bacon in a Dutch oven or large saucepan.
    2. Cook the onion in the bacon fat according to the recipe below.
    3. Stir in the canned beans and remaining ingredients and simmer for 20 minutes.
    4. Blend or mash some of the soup to thicken, garnish and serve!
    Black Bean Soup in a pot before blending
    blending ingredients to make Black Bean Soup in a pot

    Add-Ins, Toppings, & Serving Suggestions

    A bowl of black bean soup is perfect for mix-ins and toppings! Add a side of cornbread, biscuits, or croutons.

    • Shredded cheddar cheese or crumbled Cotija cheese
    • Tortilla chips or strips
    • Avocado slices, fresh lime juice, sliced jalapenos, fresh cilantro
    • Salsa and a dollop sour cream or Greek yogurt
    Black Bean Soup in a pot with a spoonful in a laddle

    Storing Leftovers

    Store leftover soup in the fridge for up to 4 days. This soup can be frozen for up to 4 months. Reheat from frozen in the microwave or covered on the stovetop on low.

    More Hearty Bean Soups

    Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below! 

    Black Bean Soup in a bowl

    5 from 20 votes↑ Click stars to rate now!
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    Black Bean Soup

    Tasty black bean soup is full of warming and hearty flavors!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    a large pot with a lid

    Immersion Blender on white background

    • Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)

    • Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.

    • Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.

    • Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.

    • Serve with sour cream, cilantro, and green onions if desired.

    If you don’t have an immersion blender, mash some of the beans with a potato masher to thicken the soup.
    To Use Dried Beans: Place ½ pound dried black beans in a large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce the heat to a simmer and cover. Cook for 90 minutes or until beans are tender, adding more water as needed. Drain and follow the recipe as directed.
    To Cook in a Slow Cooker: Saute the onions as directed and add with the remaining ingredients to the slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours.

    Calories: 272 | Carbohydrates: 44g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 994mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 89mg | Calcium: 112mg | Iron: 5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Black Bean Soup with a title
    Black Bean Soup with bacon and writing
    bowl of Black Bean Soup with writing
    Black Bean Soup in the pot and plated with a title

    Holly Nilsson

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