Two Ingredient Lasagna Soup

 

I saw this food hack back in the day so I decided to try it and it was delish! Easy to double in a large crock pot. Let me know what you think!

Two Ingredient Lasagne Soup

Ingredients:

2 pound 6 ounce box of family size classic Stauffers Lasagne, THAWED

6 cups chicken broth or equivalent chicken bullion cubes or powder

Directions:

1. With a sharp knife, cut thawed lasagne into bite size squares while it’s still in its container. Make sure you cut thru the bottom layer of noodles! (Checkered pattern)

2. Dump lasagne in a large crock pot. 

3. Add 6 cups chicken broth. I used 6 cups of water with chicken bullion powder.

4. Cook on high 2-3 hours until hot.

5. Taste and add Italian seasoning, salt and pepper as needed.

NOTES:

1. Easy to use 2 frozen lasagne to serve more people or leftovers for another day. Add more broth as needed.

2. Add less broth if you want a thicker soup.

Boursin Noodles and Sausage Bake

 

I made a variation of a video I saw. Super easy because you don’t have to cook the noodles first! The hardest part was slicing the sausage. LOL You could do a lot versions of this using different meats and adding veggies. Let me know if you try it! It’s delish! 😋😋😋

Boursin Noodles and Sausage Bake

Ingredients:

• 16 oz elbow macaroni

• 12 oz kielbasa or beef smoked sausage, sliced

• 1 package Garlic & Herb Boursin cheese

• 3 1/2 cups chicken broth (or enough to fully cover noodles)

• Roasted Garlic and Herbs seasoning (Aldi)

Directions:

1. Preheat oven to 425°.

2. Add dry noodles to 9x13 baking dish.

3. Pour in chicken broth (I use water mixed with chicken bullion powder).

4. Add Boursin block of cheese in the middle of the noodles.

5. Add sliced sausages on top of the noodles.

6. Sprinkle the top with seasonings. DO NOT MIX!!!

7. Cover with tin foil and bake for 35 min until noodles are cooked thru.

Serves 4-6

Shredded chicken sandwiches

 I don’t have a picture, as I came across this 14 years ago from my Facebook memories. My friend Rhonda at the Time had relatives that owned a restaurant in Ohio and they would serve these shredded chicken sandwiches and they were very popular. They are delicious!

Until this last weekend, I had never had a shredded chicken sandwich!  Here is an awesome and easy recipe if you want to try it (I made a lot because I am freezing some for another time):  Add 4lbs of boneless, skinless chicken breasts to crock pot, add 4lbs bonesless, skinless chicken thighs to crock pot, cover chicken with just enough water, add 2 packs of onion soup mix, salt and pepper, stir.  Heat on low all night or all day.  Stir to shred chicken.  Use slotted spoon or pinchers to drain chicken as needed, add to rolls..eat!  YUMMO!!! 

Sausage Beans and Rice

 

Sausage Beans and Rice

Sausage, beans and rice. Another easy recipe to use up the leftover rice! 

I sliced a pack of chicken sausage, drained and rinsed 4 cans of red beans, 6 cups of water mixed with 2 heaping spoons of Creole seasoning and chicken bullion powder, a bay leaf, a decent amount of dried minced onion and about a tablespoon or so of Worcestershire sauce. 

Cook in the crock pot on high for about 2 hours. 

It was very watery but mixed well with the rice so I’m not sure if I’ll reduce it next time or not. I’ll see how the leftover go but will definitely do 2 packs of sausage next time. 

Jackson was scared of it but he ended up having some and said it was really good. Jason wasn’t sure either but ended up having two bowls of it and said it was really good. I thought it was really good too, so I’ll probably make it again. Amry didn’t have any. I’m trying to be a little more frugal and trying to save some money in our food costs. I normally don’t cook anything with beans and don’t eat a lot of rice, but I’m gonna start looking at more recipes I could possibly do. So I’ll probably end up putting this on my food blog for future reference. 😋😋😋

Sausage Cabbage and Carrots

 

Sausage Cabbage and Carrots

Dinner was delish tonight! 😋 Sausage, cabbage and carrots in the crockpot. Add 1 chopped head of cabbage, 1 bag of baby carrots and 2 thinly sliced Italian sausages to the crock pot. Season heavily with Aldi’s Roasted Garlic and Herbs seasoning and add 2 cups of chicken broth (I used water with heavy handed chicken bullion powder). Cook on high 3 hours. Serve as is or over rice.  You could also add more liquid and make it into a soup which would be delicious with some grilled onions added and anything else you’d like. 🙂

Faith’s Chocolate Chip Cookies

 

These popped up from eight years ago on my Facebook memories. It said that I finally found my favorite chocolate chip cookie recipe! In the comments, I said that I had found a recipe and then I tweaked it so I guess you could say these are my chocolate chip cookies! I’ll have to make them again and try them and see if they’re still good.🤣🤣🤣😋😋😋

Faith’s Chocolate Chip Cookies

Ingredients:

- 1/2 cup softened butter

- 1 cup sugar

- 1 egg beaten

- 1 teaspoon vanilla

- 1 3/4 cups flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 3/4 cup mini dark chocolate chips

Instructions:

- Preheat oven to 350. In a large bowl (or KitchenAid mixer) cream together butter and sugar, add egg and beat until creamy, add vanilla.

- In a medium bowl whisk together flour, baking soda and salt.

- To the large bowl add 1/3 at a time the flour mixture, mixing with a wooden spoon (or KitchenAid mixer).

- Add chocolate chips. Mix.

- Use cookie scoop to shape into balls and place on cookie sheets and bake for approximately 15-20 minutes. Transfer cookies to wire rack to cool. Enjoy!

- ***Easy to double!!!

Sheet pan chicken dinner

 

Still trying to find easy recipes I can manage and this is one of them! Easy prep and tastes so good!😋😋😋

Sheet Pan Chicken Dinner

Ingredients:

Pack of chicken legs (doesn’t matter how many)

1.5# bag petite gold potatoes

12 oz bag frozen peas and carrots

Butter

Oil (I used Pam on the chicken and avocado on the veggies, you can use any kind you like.)

Poultry seasoning

Roasted garlic and herb seasoning

Salt and pepper

Directions:

1. Preheat oven to 375°.

2. Cover sheet pan with foil for easy clean up. Dry off chicken legs with paper towels and line up on one side of the pan. Pray with oil (or pour on some), sprinkle all sides with poultry seasoning.

3. Cut potatoes in half and add to other side of the pan. Pour some oil on top (I used avocado) and sprinkle with roasted garlic and herb seasoning. Gently stir around to coat potatoes. 

4. Place in oven and bake for 45 minutes (60 min if chicken was only partially thawed).

5. Recover pan from oven and pour frozen peas and carrots on top of the potatoes. Sprinkle with more roasted garlic and herb seasoning, light salt and pepper. Gently stir to cover in seasoning. Put a couple pats of butter on top. Return to oven.

6. Bake for an additional 20 minutes.

7. Remove from oven and enjoy!