This classic King Ranch Chicken Casserole is creamy and cheesy and full of Tex-mex flavor. It has just enough spice to give it a little kick of flavor but not too spicy for the kids.

This recipe could very well be called the state casserole of Texas! It’s named after one of the oldest ranches in Texas and has classic Tex-mex flavor. It’s smooth and creamy with layers of chicken and cheese and a homemade mushroom gravy.

Ingredients Needed:

(scroll down for complete recipe with measurements and instructions)

• butter, I salted butter for everything 
• onion
• bell pepper
• mushrooms 
• all purpose flour
• chicken broth
• whole milk 
• salt
• black pepper
• garlic powder 
• chili powder
• diced tomatoes with green chilies, I use mild but you can use whichever level of spice you prefer
• cooked and shredded chicken
• corn tortillas
• shredded Monterrey Jack cheese  

How to Make King Ranch Chicken Casserole: 

• First you make the gravy by sautéing the onion, bell pepper, and mushrooms in the butter. Sprinkle the flour on top and brown and stir for just a minute or two. Add the broth, milk, and seasonings and whisk till smooth and thickened. 
• Add the diced tomatoes with green chilies and the chicken to the gravy and stir to combine.
• In a large casserole pan (I use a 4 quart pan) layer corn tortillas, the chicken mixture, and cheese. 
• Pour broth over everything and sprinkle the rest of the cheese on top.
• Bake in preheated oven for 30 minutes or until the cheese is melted and the filling is bubbling. 
• Serve and enjoy! 

The first time I ever had this casserole was at my friend Leah’s house many years ago when we were both young moms (and lived in Texas. She still does but I’m in Colorado now). It was soo good and I immediately asked her for the recipe. I have adapted it some to make the onions and bell peppers less crunchy to satisfy my kids and I also make the gravy instead of using canned cream soup. It’s a family favorite recipe that has long had a place in my recipe box. I hope y’all enjoy it! 

Happy Eating! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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King Ranch Chicken Casserole

This classic King Ranch Chicken Casserole is creamy and cheesy and full of Tex-mex flavor. It has just enough spice to give it a little kick of flavor but not too spicy for the kids.

Course Main Course

Cuisine American, Texan

Keyword Casserole, cheese, Chicken, Main Course, Tex-Mex

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 Servings

Ingredients

• 1/2 cup butter 8 tbsp, one stick
• 1 onion chopped
• 1 bell pepper chopped
• 1 cup mushrooms finely chopped
• 1/2 cup all purpose flour
• 4 cups chicken broth divided
• 1 cup whole milk
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tbsp chili powder
• 1 - 10.5 oz mild diced tomatoes with green chilies
• 4 cups cooked and shredded chicken
• 18 corn tortillas
• 3 cups shredded Monterrey Jack cheese

Instructions

• Melt the butter in a large pot. Add the onion, bell pepper, and mushrooms and sauté for about 5 minutes till onions are transparent.
• Add the flour and stir till absorbed.
• Add 2 cups chicken broth and the milk and whisk till smooth.
• Add the salt, pepper, garlic powder, and chili powder and simmer till thickened.
• Stir in the diced green tomatoes with green chilies and the chicken.
• Preheat oven to 350 degrees.
• Layer 6 tortillas in the bottom of a 4 quart casserole pan. Place half the chicken mixture on top of the tortillas, sprinkle with one cup of cheese, and then place another layer of 6 tortillas, layer the rest of the chicken, sprinkle on another cup of cheese, and top with the last 6 tortillas.
• Pour 2 cups chicken broth over the top.
• Sprinkle the last cup of cheese over everything.
• Bake in 350 degree oven for 30 minutes or until the cheese is melted and bubbly.

Notes

I usually cook a whole chicken for this recipe. That way I have the broth I need and I save any extra shredded chicken for another use.

The post King Ranch Chicken Casserole appeared first on My Everyday Ordinary Life.

These homemade Runzas, also called Bierocks by a lot of people, are fluffy dinner rolls stuffed with a filling of savory cabbage, ground beef, and onions. Simple, hearty, and filling!

Runzas are famous in Nebraska and surrounding regions. They even have a restaurant called Runzas. We had friends in Nebraska who introduced them to us. But we also had family in Kansas who call them Bierocks. Same thing, different name. They’re just handy little hearty hot pockets! 

I make my own dinner roll dough but you can buy frozen dinner roll dough and use it for a quicker recipe. I’ve even used my bread dough sometimes. 
And my kids always like to fill a couple with pizza sauce, pepperonis, and cheese for a pizza hot pocket. You can stuff these with any filling you want.

True Nebraska runzas do not add any cheese to the filling but that is something you could add if wanted. The original runzas are so simple and basic. Just cabbage, ground, beef, and onions with some seasonings.

Ingredients Needed for Homemade Runzas: 

• water, lukewarm with a temperature between 105-110, warm enough to activate the yeast and not too hot to kill it
• sugar
• salt
• yeast, I use instant dry yeast 
• butter, I use salted butter for everything 
• bread flour
• ground beef
• onion
• cabbage, I usually double this recipe for our family which is nice because then I use the whole head of cabbage
• pepper
• garlic powder
• egg, for the egg wash

How to Make Runzas:

• Make the dinner roll dough and let it rise.
• While the dough is rising, make the runza filling.
• Punch down the dough and divide it into equal pieces and shape each piece into a smooth ball
• Roll out each dinner roll and spoon some filling on it.
• Bring the dough up over the filling and pinch it shut 
• Place on a baking sheet and brush with the egg wash.
• Bake for 25 minutes in 375 degree oven until lightly browned and golden
• Enjoy!

I always make a double batch of this recipe for our family. It uses the whole head of cabbage and there’s some leftovers for lunches the next day. These also freeze well but we usually don’t have enough to freeze! 
I use my cast iron skillet to make the filling. Cast iron is my favorite and I can’t get enough of it! It lasts forever and works so well for so many things. When I double the recipe I use my 13” skillet but when I make a single batch, a 10” skillet works just fine. 

If you are looking for more hearty family dinners check out these other recipes of mine:

• Cheesy Chicken Spaghetti 
• Lasagna Soup 
• Swedish Meatballs 
• Creamy Bacon Potato Soup 

Enjoy the runzas! It’s a great recipe to make with the kids. They love helping roll out the dough, spoon the filling, pinch the dough shut, and brushing on the egg wash. 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.   ~Rachel 

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Homemade Runzas also called Bierocks

Runzas are fluffy dinner rolls that are stuffed with a savory filling of cabbage, ground beef, and onion. Kind’ve like a German hot pocket.

Course Main Course

Cuisine German

Keyword Bread, Cabbage, Ground Beef, Main Course

Prep Time 1 hour hour 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours

Servings 12 Runzas

Ingredients

Dough:

• 2 cups lukewarm water
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant dry yeast
• 2 tbsp butter melted
• 4-5 cups bread flour

Filling:

• 1 lb ground beef
• 1 onion chopped
• 1/2 head of cabbage
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 egg plus 1 tbsp water for egg wash

Instructions

To Make the Dough:

• In the bowl of a mixer, put the water, sugar, salt, and sprinkle the yeast on top. Add the melted butter and gradually add the flour as you mix and knead the dough. Add flour gradually until you have a nice smooth dough. Knead for about 5 minutes.
• Turn the dough over and cover with plastic wrap. Let rise until doubled in size, about an hour.
• Punch down dough and divide into 12 equal pieces with a dough cutter. Shape each piece into a smooth roll by pinching the dough together and then rolling it in the palm of your hand.

To Make the Filling:

• While the dough is rising, go ahead and prepare the filling.
• In a large cast iron skillet, brown the ground beef and season it with salt, pepper, and garlic powder. Add the onion and sauté until ground beef is cooked through, about ten minutes.
• Add the chopped cabbage and stir. Cook until the cabbage is tender.

To Assemble the Runzas:

• Roll out each ball of dough and spoon filling onto the center. Pick up each corner of the dough and pinch it together on top, bringing the rest of the dough together until it’s pinched shut. Flip over and place on baking sheet.
• In a small bowl, whisk together the egg and water with a fork and using a pastry brush, brush the tops of the runzas with it.
• Bake in 375 degree oven for 25 minutes or until the tops are golden brown.

The post Homemade Runzas also called Bierocks appeared first on My Everyday Ordinary Life.

Swedish meatballs are moist and flavorful and have a unique taste from adding nutmeg and allspice. If you’ve ever been to IKEA and had their delicious Swedish meatballs, this is very similar to those. I just need to figure out how to make lingonberry sauce! I serve these on mashed potatoes with a veggie on the side for a delicious meal. 

Traditionally Swedish meatballs are made with both beef and pork and that’s how I like to do it. Adding the breadcrumbs and milk to the meat gives it a texture that’s similar to Salisbury steak which I love. 

Ingredients Needed:

• ground beef
• ground pork 
• panko breadcrumbs 
• onion
• eggs
• whole milk
• allspice
• nutmeg
• garlic powder
• pepper
• salt
• olive oil
• butter
• flour
• beef broth
• heavy cream 
• Worcestershire sauce 
• Dijon Mustard 
• fresh parsley, dried can work too 

How to Make Swedish Meatballs: 

• Mix all the meatball ingredients together in a bowl. I use my hands because it’s just easier to combine it all. 
• Shape the meat mixture into 4o small meatballs, around 1” in size. 
• Heat up a large skillet, add about 1 tbsp of the olive oil and 1 tbsp of butter and then add the meatballs. Cook evenly on all sides. 
• Remove cooked meatballs and place on a pan. 
• In the same skillet, make the gravy.
• Return the meatballs back to the gravy.
• Simmer till heated through. 
• Serve and Enjoy! 

This is a great family friendly meal that the kids love. Here’s a couple other recipes that your family will also enjoy: 

• Cheesy Chicken Spaghetti
• Lasagna Soup
• Beefy Noodles 

Happy Eating! 
~Rachel Ballinger 💕

“A lot of living happens in the kitchen.” 

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Swedish Meatballs

Swedish meatballs are juicy and flavorful and always a hit. If you’ve ever been to Ikea and had their meatballs, these are very similar. A delicious meal when served over mashed potatoes with a veggie on the side.

Course Main Course

Cuisine Swedish

Keyword beef, Ground Beef, Main Course, Meatballs, Pork

Total Time 45 minutes minutes

Servings 12 Servings

Author Rachel Ballinger

Ingredients

Meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 3/4 cup panko bread crumbs
• 1/2 cup onion finely chopped
• 2 eggs
• 1/2 cup milk
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1 tsp salt
• Olive oil and butter for frying the meatballs

Gravy:

• 8 tbsp butter one stick
• 6 tbsp flour
• 4 cups beef broth
• 2 cups heavy cream
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley plus more for garnish

Instructions

• In a bowl, combine the ground beef, panko bread crumbs, ground allspice, ground nutmeg, onion, garlic powder, pepper, salt, eggs, and milk. Mix until thoroughly combined. I use my hands. 

• Shape the meat mixture into 40 small meatballs.
• In a large 13” skillet over medium-high heat, heat some olive oil and butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.

• To make the gravy, melt the butter in the skillet. Whisk in the flour and sauté until it turns brown, whisking continuously.
• Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce, Dijon mustard, salt, black pepper, and chopped fresh parsley and simmer until it starts to thicken. 

• Add the meatballs back to the skillet and simmer for a couple minutes.
• Serve over mashed potatoes or buttered egg noodles.

The post Swedish Meatballs appeared first on My Everyday Ordinary Life.

This recipe freezes well so go ahead and make a double batch. One for dinner and one for the freezer. 

Ingredients Needed to Make Cheesy Chicken Spaghetti: 

• a whole chicken 

• spaghetti noodles

• butter

• mushrooms, finely chopped

• onion, finely chopped

• all purpose flour

• chicken broth

• 2 cups

• whole milk

• salt

• black pepper

• garlic powder

• mild diced tomatoes with green chilies

• shredded cheddar cheese, divided

Let’s Make it:

• Cook the chicken, debone and shred 
• Cook the pasta in the chicken broth 
• Make the creamy mushroom and onion sauce
• Mix together the sauce, pasta, chicken, and cheese 
• Place in a casserole dish and top with more cheese 
• Bake till cheese is bubbly 
• Serve and enjoy!

This is one of those comfort food dishes that the whole family will fall in love with. I hope it helps you realize that you can make real food with real ingredients and it doesn’t have to take all day to do it.

If you enjoyed this dish then I think you would also enjoy my:

• Beefy Noodles 
• Lasagna Soup 
• Creamy Bacon Potato Soup 

Happy Cooking! 

~Rachel Ballinger 💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Cheesy Chicken Spaghetti

This creamy cheesy chicken spaghetti is made without velveeta or cream of mushroom soup. Cook up a simple white mushroom and onion sauce and use real shredded cheese for a delicious dinner the whole family loves.

Course Main Course

Cuisine American

Keyword cheese, Chicken, Main Course, Pasta,

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 Servings

Author Rachel Ballinger

Ingredients

• 1 whole chicken
• 1 lb spaghetti noodles
• 1/2 cup butter
• 1 cup mushrooms finely chopped
• 1 cup onion finely chopped
• 1/2 cup flour
• 2 cups chicken broth divided
• 2 cups whole milk
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 can mild diced tomatoes with green chilies
• 3 cups shredded cheddar cheese divided

Instructions

• In a large pot, place the chicken, cover with water and season generously with salt, pepper and garlic powder. Bring to a boil and simmer until soft, about an hour. Debone chicken and shred, reserving 3 cups for the recipe. Refrigerate the rest for another use.
• In the same chicken broth, cook the spaghetti.
• In a large pot, melt the butter. Add the onions and mushrooms and sauté for about 5 minutes until onions are transparent. Sprinkle in the flour and stir until absorbed. Add one cup chicken broth and milk and whisk till smooth. Season with the salt, pepper, and garlic powder. Let it simmer till thickened.
• Add the diced tomatoes and green chilies.
• Stir in 2 cups shredded cheese and stir till smooth and melted.
• Add the cooked spaghetti noodles, shredded chicken, and second cup of chicken broth to the sauce and stir.
• Taste and adjust seasonings as desired.
• Pour into a casserole pan and sprinkle the third cup of cheese on top.
• Bake uncovered in a 350 degree oven for 20 minutes until nice and bubbly.

The post Cheesy Chicken Spaghetti appeared first on My Everyday Ordinary Life.

This creamy bacon potato soup is so delicious and perfect for colder weather. Full of potatoes, sour cream, and bacon, it’s like a loaded baked potato soup. When you top a bowl of this hot soup with cheese, sour cream, and green onions it takes it to the next level of comforting goodness. 

Why I Like this Creamy Bacon Potato Soup: 

• Soup is my favorite food group and this one is very yummy!
• It’s full of so many delicious things. Bacon, potatoes, butter, cream, sour cream, it 100% fits in the comfort food category. 
• It’s like a loaded baked potato but in soup form. And who doesn’t like a loaded baked potato? 
• It’s a great soup for when you want to take a meal to a new mom or to somebody when they lose a loved one. Pair it with some soft homemade dinner rolls and chocolate chip orange scones and it’s a winner of a meal. 

Ingredients needed to make Creamy Bacon Soup: 

(Scroll down for full recipe with measurements) 

• bacon, chopped
• butter, salted 
• onion, chopped
• celery stalks, chopped
• large carrots, chopped
• minced garlic
• flour
• chicken broth
• potatoes, peeled and diced into 1” cubes
• whole milk
• salt
• pepper
• heavy cream
• sour cream
• parsley
• Toppings: Sour cream, shredded cheddar cheese, and chives or green onions 

How to make the soup:

(Scroll down for complete recipe) 

1. First you sauté the bacon in a big pot. Once cooked, use a slotted spoon to remove and place on a paper toweled lined plate to drain. 
2. Add butter to the bacon grease and melt. Add onions, carrots, and celery and sauté till tender. Add garlic.

3. Sprinkle the flour over the ingredients in the pot and stir until smooth. Sauté for a couple minutes.

4. Add the chicken broth, potatoes, milk, salt, and pepper to the pot.

5. Bring to a simmer and cook until potatoes are soft.

6. Reduce heat to low and partially blend with an immersion blender. I like the texture of mostly smooth but with still some potato chunks. Alternatively you can blend half the soup in a blender if you don’t have an immersion blender. Here’s the immersion blender I have. It’s powerful and amazing and one of my favorite tools. 

7. Add the heavy cream, sour cream, parsley, and cooked bacon and stir well.

8. Allow soup to simmer for 15 minutes before serving.

9. Ladle into bowls and top with sour cream, shredded cheddar cheese, and chives or green onions. Enjoy!

I realize this recipe makes a big pot of soup. I love it because it’s enough for our family with leftovers for the next day. But you can definitely split the recipe in half. If you split it in half, use about 6 potatoes. 

Enjoy the soup my friends!
~Rachel Ballinger 💕

”A lot of living happens in the kitchen.”   ~Rachel 

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Creamy Bacon Potato Soup

This creamy bacon potato soup is so delicious and perfect for colder weather. Full of potatoes, sour cream, and bacon, it’s like a loaded baked potato soup.

Course Main Course

Cuisine American

Keyword Bacon, Potato, soup

Servings 24 Servings

Author Rachel Ballinger

Ingredients

• 1 pound bacon chopped
• 6 tbsp butter
• 1 onion chopped
• 3 celery stalks chopped
• 2 large carrots chopped
• 1 tbsp minced garlic
• 1/2 cup flour
• 2 quarts 8 cups chicken broth
• 5 lbs potatoes peeled and diced into 1” cubes
• 2 cups milk
• 1 tbsp salt
• 1 tsp pepper
• 1 cup heavy cream
• 1 cup sour cream
• 2 tsp parsley
• Sour cream shredded cheddar cheese, and chives or green onions for toppings

Instructions

• Place chopped bacon in a large pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter, chopped onion, celery, and carrots to the fat and sauté over medium heat until veggies are tender about 5 minutes.
• Add garlic and sauté for about 1 minute.
• Sprinkle the flour over the ingredients in the pot and stir until smooth. Sauté for a couple minutes.
• Add the chicken broth, potatoes, milk, salt, and pepper to the pot.
• Bring to a simmer and cook until potatoes are soft.
• Reduce heat to low and partially blend with an immersion blender. I like the texture of mostly smooth but with still some potato chunks. Alternatively you can blend half the soup in a blender if you don’t have an immersion blender.
• Add the heavy cream, sour cream, parsley, and cooked bacon and stir well.
• Allow soup to simmer for 15 minutes before serving.
• Ladle into bowls and top with sour cream, shredded cheddar cheese, and chives or green onions.

The post Creamy Bacon Potato Soup appeared first on My Everyday Ordinary Life.

If you’re looking for the perfect meal for a chilly autumn evening, this pumpkin chili will hit the spot. Full of warm spices and protein, the ground beef pairs perfectly and unexpectedly with pumpkin and cinnamon to make a dish that will satisfy your fall food cravings! 

And if you want to elevate the autumn vibes experience, serve the soup in a big pumpkin! So much fun and the kids and adults alike love it. Scrape off bits of the cooked pumpkin from the inside and add it to the soup for extra flavor.

Reasons to make this pumpkin chili:

• Because its’s the perfect fall dish! Warm and cozy and full of protein. 
• It’s fast to throw together. A quick delicious homemade meal. Make a pan of skillet cornbread to go with it and you’ll make everybody happy. 
• If you decide to serve it in a pumpkin, you’ll make the best fall memories for your kiddos. They’ll never forget when mom served the chili in a pumpkin. 

How to Prepare the Pumpkin for Chili:

Step One:

Pick a nice round pumpkin. Wash it and dry it off. 

Step Two: 

Using a large, sharp knife, cut the top off in a circle around the stem. Remove the seeds and strings from the inside of the pumpkin. Save them to roast for a snack or feed them to your chickens!

Step Three:

Drizzle the inside of the pumpkin with olive oil and sprinkle with salt. 

Step Four:

Place on a baking pan or large cast iron skillet and bake in a 350 degree oven for one hour or until soft. You don’t want it falling apart and sagging, it needs to held its shape still. You can prick it with a fork along the top or in the inside to see if it’s soft. 

Step Five :

Ladle your prepared soup into the pumpkin and place the lid on it until ready to serve. If your husband is nearby, have him pour the chili into the pumpkin for you. Much faster!
I like to set the filled pumpkin in the middle of the table. It makes a beautiful centerpiece! 

I doubled the recipe for the amount of chili shown in the pictures. I got the inspiration for this pumpkin chili from The Pioneer Woman. She’s amazing and her food is always delicious. Here’s the link to her recipe: Pumpkin Chili.

So just prepare your pumpkin and while it’s baking in the oven, make the chili and cornbread. Set the table, gather the family, and make some beautiful autumn memories together. 🍂

Lots of Love, 

~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”   ~Rachel 

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Pumpkin Chili

Pumpkin chili is perfect for chilly autumn evenings! Full of all the classic chili flavors with a hint of cinnamon and pumpkin.

Course Main Course, Soup

Cuisine American

Keyword Chili, dinner, Ground Beef, Pumpkin, soup

Total Time 45 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

• 1 lb. ground beef
• 1 onion chopped
• 1 red bell pepper chopped
• 2 tsp minced garlic
• 2 tsp ground cumin
• 1 1/2 tbsp chili powder
• 1 tsp salt
• 3/4 tsp ground black pepper
• 1/2 tsp ground cinnamon
• 2 15-oz cans fire-roasted tomatoes, not drained
• 1 15-oz can kidney beans, drained and rinsed
• 1 15-oz can black beans, drained and rinsed
• 1 15-oz can pumpkin puree
• 2 1/2 cups chicken broth
• Cornbread shredded cheddar cheese for garnish, sour cream, and roasted pumpkin seeds if desired

Instructions

• In a large pot or dutch oven, brown the ground beef and season with a little salt, pepper, garlic powder.
• After cooking a couple minutes, add the chopped onion and bell pepper. Keep sautéing until beef is cooked and veggies are softened.
• Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon.
• Stir in the tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth.
• Bring to a boil over medium-high heat. Reduce the heat, cover, and let simmer, stirring occasionally, until the flavors meld, about 20 minutes.
• Season to taste with salt and pepper.
• Serve with cornbread, cheese, sour cream, and roasted pumpkin seeds if desired.

The post Pumpkin Chili appeared first on My Everyday Ordinary Life.

If you love the classic flavors of lasagna but don’t have the time or patience to make it, then this recipe is for you. You literally just put everything into a pot and it turns into this amazing dish. My daughter ate it and immediately requested it for her birthday meal. I love when a recipe is a solid family hit. No complaints!

Scroll down for complete recipe with measurements and instructions. 

Ingredients Needed:

• ground beef
• salt, pepper, garlic powder 
• large onion, chopped
• minced garlic
• petite diced tomatoes
• spaghetti sauce
• chicken broth
• dried basil
• dried oregano
• dried parsley
• salt
• pepper
• lasagna noodles
  
• heavy cream
• cottage cheese
• shredded parmesan
• shredded mozzarella

Don’t you just love a good one pot meal? This is one of the best ones you’ll ever try, trust me! Brown the meat and onion in the pot, add the sauce, broth, cheese, and pasta and cook till noodles are soft. It’s really that simple. So delicious! Make some warm buttery garlic breadsticks to go with it. The kids dip them in the soup and absolutely devour the whole meal. 

I hope you enjoy this recipe! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”     ~Rachel 

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Lasagna Soup

All the classic Italian flavors of lasagna but in soup form and ready in just 35 minutes. Creamy, cheesy, and full of flavor, this lasagna soup is sure to become a family favorite!

Course Main Course

Cuisine Italian

Keyword Lasagna, Main Course

Total Time 35 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

• 1 pound ground beef
• salt pepper, garlic powder to taste
• ½ large onion chopped
• 2 teaspoons minced garlic
• 28 ounces petite diced tomatoes
• 24 ounces spaghetti sauce
• 4 cups chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 lasagna noodles
• ½ cup heavy cream
• ½ cup cottage cheese
• ½ cup shredded parmesan
• shredded mozzarella

Instructions

• In a large pot add your ground beef, chopped onion, and garlic. Season the meat to taste with salt, pepper, and garlic powder. Over medium heat sauté everything until the meat is fully cooked through.
• Add diced tomatoes (do not drain), spaghetti sauce, chicken broth, basil, oregano, parsley, salt, and pepper to the pot of cooked meat.
• Add the heavy cream, cottage cheese, and shredded parmesan to the pot. Give everything a big stir to combine.
• Break the lasagna noodles into bite size pieces and add to the soup pot. Stir everything to combine.
• Allow soup to cook on medium-high heat until the pasta is al dente. After noodles are done remove the pot from the stove and serve topped with shredded mozzarella and enjoy!

The post Lasagna Soup appeared first on My Everyday Ordinary Life.

Assemble your ingredients:

• a thawed turkey 
• onions
• celery
• lemons
• olive oil
• salt
• black pepper 
• garlic powder
• rubbed sage
• rosemary
• thyme leaves 

Rinse your turkey and pat dry with paper towel. I know they say that only spreads raw chicken bacteria in your sink and really isn’t necessary but I still do it because I want too. Haha! Generously baste the turkey, inside and out, with olive oil. Now it’s time to season it. Just generously season it. Measure and sprinkle with your heart not measuring spoons. 

Place the turkey, breast side down, in a large roasting pan and bake in a 400 degree oven for one hour.

Turn the oven down to 350 degrees and bake for another hour. Then it’s time to flip the turkey, breast side up, and cook for another hour or until it reaches an internal temperature of 165 degrees.

Flipping the turkey is a bit of an adventure, especially if it’s a big one, and a highlight of our Thanksgiving. The whole family comes to watch the flipping of the turkey. We’re easily entertained!
You can buy silicone heat resistant gloves that work great or you can improvise like we do. My husband is the official Turkey Flipper and he will put on oven mitts and then I wrap his hands in aluminum foil and it works great! 

After flipping the turkey and letting it bake for another hour until the internal temperature reaches 165 degrees Fahrenheit, remove it from oven and let it rest for 30 minutes before carving. 
And there you go, my friends, the juiciest most delicious Thanksgiving turkey ever! 

Happy Thanksgiving!

~Rachel Ballinger ☕️🦃🍽️

“A lot of living happens in the kitchen.”  ~Rachel 

Thanksgiving Sides to go with your Turkey: 

• Old-Fashioned Pie Crust 
• Cranberry Apple Pie 
• Butternut Squash Mac n Cheese 
• Creamy Cranberry Salad 

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The Best Thanksgiving Turkey

This is your recipe for a perfectly cooked, perfectly seasoned, and perfectly juicy Thanksgiving turkey.

Course Main Course

Cuisine American

Keyword Thanksgiving, Turkey

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 4 hours hours

Author Rachel Ballinger

Ingredients

• A thawed turkey
• 2 onions quartered
• 2 celery stalks cut into 2 inch chunks
• 2 lemons quartered
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Rubbed sage
• Rosemary
• Thyme leaves

Instructions

• Preheat oven to 400 degrees.
• Rinse the turkey and pat dry with paper towel.
• Baste the outside of the turkey with olive oil, season it inside and out with salt, pepper, garlic powder, sage, rosemary, and thyme. Stuff the onions, celery, and lemons inside the turkey cavity for flavor.
• Place the turkey, breast side down, in a large roasting pan and bake in a 400 degree oven for one hour.
• Turn the oven down to 350 degrees and bake for another hour.
• Then flip the turkey, breast side up, and cook for another hour or until it reaches an internal temperature of 165 degrees.
• Remove from oven and let rest for 30 minutes before carving.

Notes

You can buy really cool heat resistant silicone gloves that work perfect for flipping a turkey but since we don’t have those really cool gloves, I create some for my husband that work perfectly. I just wrapped oven mitts in aluminum foil. Works great!
No, I don’t measure all the spices. I just sprinkle them on generously.

The post The Best Thanksgiving Turkey appeared first on My Everyday Ordinary Life.

This soup is delicious served with some warm skillet cornbread. But if you want a fun fall meal that makes the best memories with your kids and loved ones try serving this soup in a pumpkin! It’s such a beautiful presentation and centerpiece for your table.  

To serve this soup in a pumpkin: 

Get a nice medium to large pumpkin. Wash your pumpkin, cut the top off, and clean the inside out. Drizzle the inside of the pumpkin with olive oil and sprinkle with salt. Place on a pan and bake in 350 degree oven for one hour or until soft where you can poke it with a fork but not too soft that it’s falling apart.

Meanwhile make your soup. Once the pumpkin is cooked, ladle the soup into the pumpkin and serve, scraping off bits of pumpkin on the inside of the pumpkin to add to the soup. So yummy and the perfect warm and cozy meal!

Happy fall y’all,

~Rachel Ballinger ☕️

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Autumn Sweet Potato and Sausage Soup

This warm and savory soup made with pork sausage and sweet potatoes and rice is a comforting fall dish.

Course Main Course, Soup

Keyword Pork, Pumpkin, Sausage, soup, Sweet Potato

Servings 12 Servings

Author Rachel Ballinger

Ingredients

• 2 lbs ground pork sausage
• 6 tbsp butter
• 1 onion chopped
• 4 stalks celery chopped
• 4 carrots chopped
• 4 medium sweet potatoes peeled and chopped
• 8 cups chicken broth and more as needed
• 1 cup rice
• 1 tsp thyme
• 1 tsp parsley
• Salt pepper, garlic powder to taste

Instructions

• Brown sausage in a skillet.
• Meanwhile in a large pot sauté the onion, celery, carrots, and sweet potato in the butter.
• Add the broth, rice, thyme, parsley, salt, pepper, and garlic powder.
• Once the veggies are mostly soft add the browned sausage and let it simmer for a couple minutes.
• Serve with cornbread.

Notes

Adding some chopped kale right at the end with the sausage would be delicious twist.

To Serve in a Pumpkin:
Wash a large pumpkin, cut the top off, and clean the inside out. Drizzle the inside of the pumpkin with olive oil and sprinkle with salt. Place on a pan and bake in 350 degree oven for one hour or until soft where you can poke it with a fork but not too soft that it’s falling apart. Meanwhile make your soup. Once the pumpkin is cooked, ladle the soup into the pumpkin and serve, scraping off bits of pumpkin on the inside of the pumpkin to add to the soup. So yummy and the perfect warm and cozy meal!

The post Autumn Sweet Potato and Sausage Soup appeared first on My Everyday Ordinary Life.

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Beefy Noodles

Course Main Course

Cuisine American

Keyword beef, Pasta,

Total Time 30 minutes minutes

Ingredients

• 16 oz egg noodles cooked and drained
• 4 tbsp butter
• 2 lbs ground beef
• 1 large onion chopped
• 6 cloves garlic minced
• 2 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1/2 cup flour
• 4 cups beef broth
• Salt, pepper, and garlic powder to taste

Instructions

• Cook and drain the egg noodles according to package instructions while you’re cooking the meat. Season them with salt and pepper and then stir in half a stick of butter for extra goodness.
• In a skillet, brown beef and onion. Season with salt, pepper, and garlic powder while cooking. Once browned, stir in the garlic, Worcestershire sauce, and Italian seasoning. Next stir in the flour and cook for a minute or two, stirring often. Gradually pour in the broth while stirring. Keep cooking for 10-15 minutes, stirring occasionally, until nicely thickened.
• Pour the beef gravy over the cooked egg noodles in a large pot. Season with salt and pepper if needed. Stir and serve!

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