Tag: tomato paste

Slow Cooker Short Ribs
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Slow cooker short ribs are melt-in-your-mouth tender and incredibly easy to make.

In this recipe, short ribs slow cook in a beefy red wine sauce with onions, carrots, celery, and aromatic herbs and spices.
It’s a hearty dish that is so easy it practically cooks itself—set it and forget it.

A slow cooker ensures that the meat is fall off the bone tender.

This recipe includes steps for making a deliciously rich and savory sauce from the cooking liquid that can be seasoned to match the menu.
What You Need For Slow Cooker Short Ribs

Short Ribs: Use either English-style beef short ribs. They are square and are sold in single pieces. Frozen ribs should be thawed first so they can be seared, for an extra boos of flavor.

Vegetables: Onions, carrots, and celery are the main components of a “mirepoix,” which infuses flavor into all kinds of proteins. You can add diced potatoes, sweet potatoes, or mushrooms as well.

Seasonings: The earthy flavors of dried herbs add depth of flavor to slow cooker short ribs! Make a shortcut Italian seasoning blend from scratch or spice your ribs up with a Cajun blend.

How to Make Short Ribs in a Slow Cooker

A crockpot makes short ribs so easy; they practically cook themselves.
1. In a skillet, brown the ribs and soften the onions.
2. Transfer ribs and onions to a slow cooker with the rest of the ingredients (recipe below).
3. Cook on low for 7-8 hours, then remove ribs and veggies.
4. Skim the fat off the drippings into a saucepan and make gravy.
Serve Slow Cooker Ribs With …

We love short ribs with mashed potatoes, egg noodles, or creamy polenta.

Tips for Tender Short Ribs
- Searing the meat adds another layer of flavor.
- Low and slow is the best way to ensure the ribs are tender. Avoid opening the lid as it will leat out heat and add to the cooking time.
- Ribs have a lot of fat, so skim the drippings before making gravy or use a gravy separator.
- I thicken the gravy with a cornstarch slurry, but you can also use a roux (flour and fat) if you’d prefer. Follow the ratios in my gravy recipe.
Storing Leftover Short Ribs
- Keep leftover short ribs in an airtight container in the refrigerator for up to 4 days or freeze leftovers for up to 4 months.
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Slow Cooker Short Ribs

Beef ribs are slow-cooked in red wine with vegetables and herbs and served with a rich gravy from the drippings.

Prep Time 20 minutes

Cook Time 7 hours

Total Time 7 hours 20 minutes

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Season the short ribs with salt and pepper.

Heat the oil over medium-high heat in a large skillet and add the ribs, in batches if needed, browning for 3 to 4 minutes per side. Transfer to the bottom of a 6-quart slow cooker.

Reduce the heat to medium and add the onions to the skillet. Cook for 3 to 4 minutes or until they begin to soften. Add them to the slow cooker along with the beef stock, wine, carrots, celery, garlic, soy sauce, tomato paste, rosemary, thyme, and bay leaves.

Cook on low for 7 to 8 hours.

Once cooked, transfer the ribs and vegetables to a bowl and cover with foil to keep warm. Strain the drippings left in the crock pot.

Skim any excess fat off the top of the drippings and pour the drippings into a medium saucepan. Bring to a boil and let simmer for 5 to 10 minutes or until slightly reduced.

Mix 2 ½ tablespoons of cornstarch with 2 ½ tablespoons of water. Drizzle the cornstarch into the simmering drippings while whisking until thickened. You may not need all of the cornstarch. Taste and season with salt and pepper if needed.

Serve the ribs and vegetables with gravy.

Beef stock makes the best gravy. If using beef broth, add a bouillon cube.

I recommend cooking short ribs on low for tender ribs. If the ribs are tough, they likely need more time.

Short ribs will produce a lot of fat so be sure to skim the drippings. I use this gravy separator to make it easy.

Fresh herbs, such as chopped rosemary, can be added to the broth when simmering for gravy if desired.

Calories: 250 | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 646mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5208IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

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

Course Beef, Dinner, Entree, 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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Holly Nilsson

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November 1, 2024
Stuffed Pepper Casserole

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Holly Nilsson

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October 11, 2024
Marry Me Chicken
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This Marry Me Chicken recipe is a one-pot wonder that is truly worthy of a marriage proposal!

Tender chicken breasts are simmered in a sun-dried tomato cream sauce with Italian seasonings and parmesan cheese.
The sundried tomato sauce is so freaking delicious!

This easy recipe is cooked on just one pan – less mess, less cleanup.

It’s a fast weeknight meal that seems fancy enough for guests.

It can be served over pasta or rice, or next to roasted potatoes.
Ingredients for Marry Me Chicken
- Chicken: I use boneless, skinless chicken breasts or cutlets in this recipe. You can also use boneless chicken thighs
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes – they add a deliciously tangy flavor to this dish. You can purchase them online here or find them near the pesto in the grocery store.
- Sauce: Heavy cream is the base of this sauce because it’s rich and thick, while chicken broth or chicken stock adds flavor. This sauce is thickened with a little bit of flour.
- Cheese: Use freshly grated parmesan cheese if possible.
- Seasonings: The sauce is seasoned with garlic, oregano, and red pepper flakes or you can use Italian herb mix in place.
Variations
- Chopped spinach can be added during the last few minutes of cooking.
How to Make Marry Me Chicken

Rich and creamy, this Marry Me Chicken recipe is a keeper!
1. Brown Chicken: Brown the chicken breasts in a large skillet (recipe below) and set aside.
2. Simmer Sauce: Cook garlic and herbs until fragrant. Add sauce ingredients and simmer.
3. Thicken Sauce: Return chicken to the pan and add sundried tomatoes, simmer until thickened.
Stir in parmesan cheese, garnish with basil, and enjoy!

Serving Suggestions

Round the meal out with a side salad and some crusty bread.

Got Leftovers?
- Store leftover Marry Me Chicken in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding milk if needed.
- Freeze leftovers in a freezer bag for up to 4 months. Thaw overnight in the refrigerator and reheat on low heat in a saucepan, adding milk if needed.
Easy Chicken Skillet Dinners

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Marry Me Chicken

Marry Me Chicken is a flavorful one-pot dish with chicken breasts simmered in a rich creamy sundried tomato and Parmesan cheese sauce.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets and season with ½ teaspoon salt and pepper. Dredge the chicken lightly in the flour.

In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.

Add the chicken and cook for 4 minutes, flip and cook for an additional 3 to 4 minutes or until cooked through. Transfer the chicken to a plate to keep warm.

Reduce the temperature to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.

Add the broth, heavy cream, tomato paste, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered until slightly thickened, about 5 to 8 minutes. Add the chicken to the pan along with any juices and sundried tomatoes. Simmer for an additional 3 to 5 minutes or until the chicken is heated through.

Remove from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper.

Garnish with fresh basil.

For an extra boost of flavor, use the oil from the sundried tomatoes in place of olive oil.
Chicken should reach an internal temperature of 165°F.
Leftovers can be stored in the fridge in a covered container for up to 4 days.

Calories: 461 | Carbohydrates: 16g | Protein: 32g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1116mg | Potassium: 870mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1134IU | Vitamin C: 23mg | Calcium: 168mg | Iron: 2mg

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

Course Chicken, 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.
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Holly Nilsson

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May 27, 2024
American Goulash Recipe
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This easy American Goulash recipe is full of hearty ingredients that will warm you from the inside out.

While goulash can vary, this version uses ground beef, canned tomatoes, elbow macaroni, and onions to make a hearty one pot meal.

It’s packed with zesty flavor and the perfect way to feed a crowd on a budget.

Goulash Around The Globe

American Goulash is not the same thing as goulash in other parts of the world.

The difference between Hungarian and American Goulash:

Hungarian Goulash is a beef and onion soup seasoned with Hungarian paprika and sometimes containing potatoes and/or carrots (often made without vegetables).

American Goulash is old-fashioned goodness. It’s a simple dish with ground beef and elbow macaroni in tomato sauce. This American comfort food is also called “slumgullion”, Hamburger Goulash, or “American chop suey” among other names!

Goulash is a Childhood Favorite!
- American goulash uses simple ingredients, and it’s budget-friendly.
- This recipe can be stretched to feed a crowd by adding extra pasta and sauce.
- It needs only one pot which means less mess and fewer dishes to wash!
- Double up the batch or freeze leftovers for future meals.
Goulash Ingredients

Ground Beef—Ground beef (or hamburger meat) is browned as the base of this meal, and it’s okay if you use a little bit more or less than called for. You can substitute Italian sausage or use ground turkey if you’d like.

Elbow Macaroni – I use elbows but any small pasta will work. Try small shells, bowties, or ditalini all work well.

Sauce – This goulash recipe has a rich zesty tomato sauce. Use favorite jarred pasta or marinara sauce combined with a can of tomatoes. We add water to cook the pasta but you can use beef broth in place. The sauce is seasoned with tomato paste and Italian Seasoning.

Variations
- Diced celery or red bell pepper can be added to the meat sauce.
- Stir in some Worcestershire sauce and a sprinkle of chili flakes.
- Stretch the meal with extra pasta (and water) or a can of drained beans.
- Stir in some Parmesan cheese, or top it with cheddar cheese or sour cream for serving if desired.
How to Make Goulash

This easy goulash recipe comes together in just one pot.
1. Brown beef, onion, & garlic in a large pot or Dutch oven.
2. Add remaining ingredients except for pasta. Cover and simmer for 15 minutes to thicken.
3. Add pasta and simmer until tender.
Serve goulash with bread or dinner rolls for dipping and dunking.

Leftovers?

Fridge: Leftover American goulash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

Freezer: Freeze chilled portions in zippered bags with the date labeled on the outside for up to 4 weeks. Thaw in the refrigerator before reheating on the stovetop.

Did your family love this American Goulash? Be sure to leave a rating and a comment below!
4.97 from 649 votes↑ Click stars to rate now!
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American Goulash

Goulash is a simple skillet dinner with tomatoes, beef, and macaroni noodles in a zesty tomato sauce. It’s a perfect comfort food on a budget!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

In a large skillet with a lid or a Dutch oven, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, & bay leaves. Bring to a boil over medium-high heat.

Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.

Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.

Remove & discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.

This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted in the print screen).
For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans or chopped vegetables. (diced zucchini, sliced mushrooms, corn, or additional bell peppers). Any ground meat can be substituted for beef.
Start with the amount of broth/water as listed and add extra if needed (depending on pasta shape). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, you may need to add a little bit more liquid. Keep an eye on the dish as it cooks, and add more liquid as needed. The mixture will thicken slightly as it cools.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Serving: 2cups | Calories: 217 | Carbohydrates: 24g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 562mg | Potassium: 812mg | Fiber: 3g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 4mg

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

Course Beef, Dinner, 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.
More Favorite Cozy Meals
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Holly Nilsson

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March 25, 2024
Beef Cabbage Soup
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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.

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!
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.

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.
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!
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

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.
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Holly Nilsson

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March 4, 2024
Beef Cabbage Soup
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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.

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!
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.

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.
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!
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

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.
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Holly Nilsson

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March 4, 2024
Quick Cabbage Soup
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This comforting cabbage soup recipe is an easy favorite!

Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.

A Favorite Take on Cabbage Soup
- This cabbage soup recipe can be served as a side or main dish.
- Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
- Double up the recipe and enjoy it all week since the flavors will continue to blend!
Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!

Ingredients for Cabbage Soup

Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!

Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.

Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.

Variations

Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.

How to Make Cabbage Soup

This classic comforting soup recipe is easy, nutritious, and a family favorite!
1. In a large pot, sauté onion in oil until tender.
2. Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
3. Discard bay leaf, season, and serve.
Tips for Storing Leftovers

Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.

More Cabbage Recipes We Love

Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!
5 from 36 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Cabbage Soup

This wholesome and economical soup is easy to make and tastes delicious.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

In a large pot, cook onion in olive oil until tender, 3-4 minutes.

While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.

While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.

Discard bay leaf, season with salt & pepper to taste and serve.

Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley.
Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.

Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg

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

Course Dinner, Entree, 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.
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Holly Nilsson

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March 2, 2024
Quick Cabbage Soup
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This comforting cabbage soup recipe is an easy favorite!

Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.

A Favorite Take on Cabbage Soup
- This cabbage soup recipe can be served as a side or main dish.
- Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
- Double up the recipe and enjoy it all week since the flavors will continue to blend!
Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!

Ingredients for Cabbage Soup

Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!

Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.

Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.

Variations

Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.

How to Make Cabbage Soup

This classic comforting soup recipe is easy, nutritious, and a family favorite!
1. In a large pot, sauté onion in oil until tender.
2. Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
3. Discard bay leaf, season, and serve.
Tips for Storing Leftovers

Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.

More Cabbage Recipes We Love

Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!
5 from 37 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Cabbage Soup

This wholesome and economical soup is easy to make and tastes delicious.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

In a large pot, cook onion in olive oil until tender, 3-4 minutes.

While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.

While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.

Discard bay leaf, season with salt & pepper to taste and serve.

Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley.
Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.

Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg

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

Course Dinner, Entree, 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.
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Holly Nilsson

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March 2, 2024
Easy Shepherd’s Pie Recipe
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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.

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!
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.
How to Make Shepherd’s Pie

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!

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.

Add Sauce: Stir in the seasonings and sauce per the recipe below. Stir in the veggies.

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.
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.

St. Patrick’s Day Favorites

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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!
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Holly Nilsson

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February 28, 2024
Instant Pot Chili
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Instant Pot Chili is the perfect hearty, people-pleasing meal!

A beefy tomato base is filled with beans, bell peppers, and seasonings for an easy family favorite.

Serve it alongside cornbread or 30-minute dinner rolls for the perfect meal!

Ingredient Notes
- Beans – Replace kidney beans with other varieties, such as pinto beans or black beans.
- Beef – Replace lean beef with ground turkey if desired.
- Tomatoes – I find that whole tomatoes are slightly thicker than other varieties of canned tomatoes. Diced tomatoes can be used if it’s what you have on hand.
How to Make Instant Pot Chili

Instant Pot chili is ready in about an hour – start to finish.
1. Brown Beef: Use the Instant Pot sautÃ© function and brown the ground beef according to the recipe below.
2. Deglaze Instant Pot: Add beer and beef broth and scrape up any brown bits in the bottom of the pan.
  This is important to avoid getting a “burn” message on the Instant Pot.
3. Add Sauce Ingredients: Layer each ingredient in order, to prevent them from burning and then set it and forget it.
Depending on the model you have, use the chili setting for 20 minutes and let the Instant Pot naturally release when the cycle is done. (You can release it sooner if you’re in a hurry, the natural release allows the flavors to blend).

How to Thicken Instant Pot Chili

This easy Instant Pot chili has some broth which allows it to cook without burning. With a stovetop chili recipe, much of the liquid evaporates while simmering, however, when pressure cooking, the liquid is contained and may need thickening.
- Thicken with Cornstarch (2 minutes):Â Make a slurry by combining equal parts water and cornstarch. When the cook cycle is done, and the pressure has been released, turn the IP on to saute and bring to a boil. Stir in the slurry a little bit at a time to reach the desired consistency.
- Thicken by Simmering (20 minutes):Â If time allows, I prefer this method. Simmer the Instant Pot chili uncovered using the sautee function until thickened, about 20 minutes.
Serving Suggestions

Set out toppings including cheese, sour cream, jalapenos, cheese, cilantro, green onions, and avocado. We also love to add tortilla chips or corn chips for serving.

Storing Leftover Chili

Keep Instant Pot chili in the fridge for up to 3 days and reheat on the stovetop or in the microwave. Freeze for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stovetop.

Did you make this Instant Pot Chili? Leave us a rating and a comment below!
5 from 19 votesâ Click stars to rate now!
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Instant Pot Chili

This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.

Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.

Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).

Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.

Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.

Stir the chili which will likely need thickening.

To Thicken the Chili:

Remove lid, set to SAUTE and allow to simmer 20 minutes or so until thickened

OR, create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.

To avoid a burn notice be sure to scrape any brown bits from the bottom of the pot and add the ingredients layered in order.
For a little bit of heat, add a finely diced jalapeÃ±o with the diced bell pepper.Â

Calories: 389 | Carbohydrates: 42g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 383mg | Potassium: 1400mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 9mg

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

Course Beef, Entree, Main Course

Cuisine American

Â© 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.
Instant Pot Favorites
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Holly Nilsson

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February 26, 2024
Shrimp Bisque
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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!

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.

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.

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.
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

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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.
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Holly Nilsson

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January 9, 2024