I created this recipe one night when it was time to make dinner and I had no clue what to make so I just took what I had on hand and threw it together. Orecchiette pasta, some leftover Easter ham, some peas and carrots from the freezer and then I added some heavy cream and Parmesan cheese to make an easy sauce and it turned out amazing! It became an instant family favorite and I knew I had accidentally created a winner of a recipe. 

Orecchiette pasta is unique and perfect for this recipe since it catches little pockets of the creamy sauce but small shells would work equally well. 
I hope y’all enjoy this easy dinner! You can throw it together in about 30 minutes and it uses just one pot. Less time and less dishes always make a happy momma, am I right?! 
Sincerely,

-Rachel Ballinger ☕️💕

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

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Parmesan Ham Pasta

Parmesan Ham Pasta is a creamy one pot wonder! The orecchiette pasta mixed with ham and veggies and tied together with a savory Parmesan sauce is a hit every time I serve it.

Course Main Course

Cuisine American

Keyword Ham, Main Course, Parmesan, Pasta,

Servings 8 Servings

Ingredients

• 16 oz. Orecchiette pasta
• 12 oz. frozen peas and carrots
• 2 cups fully cooked ham cubed
• 6 oz. shredded Parmesan cheese
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp dried thyme leaves

Instructions

• Bring salted water to a boil in a large pot. Add the pasta and veggies and simmer till soft, about 12 minutes. Drain but reserve about 2 cups pasta water.
• Over low heat, stir in the ham, Parmesan cheese, and heavy cream. Add the pasta water back in and stir until nice and creamy.
• Season it with the salt, pepper, garlic powder, and thyme.
• Enjoy!

The post Parmesan Ham Pasta appeared first on My Everyday Ordinary Life.

Minestrone literally means “big soup” and historically is a big pot of chunky soup made with a multitude of whatever vegetables are in season along with beans and pasta or rice. Traditionally meat free but you can beef it up with Italian sausage or chicken.

I was inspired to make my version of this delicious soup by Joanna Gaines recipe in her second cookbook. Such a classic recipe that I can never get enough of. 

Soup is my favorite food group and this is a special one. I always like to serve it with a loaf of crusty bread like my Rustic Sourdough Bread or my No Knead Artisan Bread.
I hope y’all enjoy! 

~Rachel Ballinger ☕️💕

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

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Minestrone Soup

Minestrone Soup is a hearty Italian dish that means “big soup”. Full of vegetables, pasta, beans, and Italian sausage, it is hearty and delicious.

Course Main Course, Soup

Cuisine Italian

Keyword beans, Italian, Main Course, Pasta,, soup, Squash

Total Time 45 minutes minutes

Servings 12 Servings

Ingredients

• 1 lb Italian sausage optional
• 3 tbsp olive oil
• 3 tsp minced garlic
• 1 onion chopped
• 2 celery stalks diced
• 2 large carrots diced
• 1 zucchini diced
• 1 yellow squash diced
• 1 - 28 oz can diced tomatoes
• 2 quarts chicken broth
• 1 cup ditalini pasta or small shell pasta
• 1 tsp basil
• 1 tsp salt
• 1 tsp black pepper
• 1 - 15.5 oz can kidney beans drained and rinsed
• 1 - 15 oz can cannellini beans drained and rinsed
• 3 cups baby spinach
• Freshly grated Parmesan and fresh basil leaves for garnish if desired

Instructions

• In a large pot, brown the Italian sausage in the olive oil. Add the minced garlic and sauté for a couple minutes.
• Add the onion, celery, carrots, zucchini, and squash. Mix and sauté for about 10 minutes.
• Add the tomatoes, broth, pasta, basil, salt, and black pepper. Simmer till veggies and pasta are soft.
• Add the spinach and beans and simmer for a couple minutes to let the spinach wilt.
• Serve and garnish bowls with Parmesan cheese and fresh basil if desired. Delicious served with crusty sourdough bread.

The post Minestrone Soup 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.

Reasons to love this butternut squash Mac n Cheese Dish:

• Because it’s Mac n cheese! Who doesn’t love Mac n cheese?
• It’s a delicious fall meal. Full of the warm fall flavors of squash and nutmeg and lots of cheese, it’s a comfort food dish. 
• It’s perfect for a Thanksgiving side dish. You can assemble it the day before and put it in the fridge  and then bake it on Thanksgiving Day so it’s nice and fresh. 

This dish is made in three parts: the sage breadcrumbs, the puréed butternut squash and cheese sauce, and the pasta. It’s so rich and creamy with the squash giving it a beautiful golden color. The sage breadcrumbs are amazing and tie the dish together perfectly. 

This is a perfect side dish for Thanksgiving. Here’s a couple more dishes you might enjoy for your Thanksgiving Menu:

• The Best Thanksgiving Turkey 
• Sour Cream and Onion Mashed Potatoes 
• Creamy Cranberry Salad 
• Pumpkin Pie 

Enjoy this delicious fall dish,

~Rachel Ballinger 💕

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

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Butternut Squash Mac n Cheese

A creamy mac n cheese dish, full of warm butternut squash flavor and topped with toasted sage infused breadcrumbs. Perfect fall dish!

Course Side Dish

Cuisine American

Keyword Butternut Squash, cheese, Pasta,, Side Dish

Servings 12 Servings

Author Rachel Ballinger

Ingredients

Breadcrumb Topping:

• 1 stick butter melted
• 1 1/2 cups panko bread crumbs
• 2 tbsp fresh sage chopped

Butternut Squash:

• 1 average size butternut squash
• Olive oil
• Salt

Pasta:

• 1 lb. small shell pasta cooked and rinsed

Cheese Sauce:

• 1 stick of butter
• 1/4 cup flour
• 1 tsp salt
• 1 tsp nutmeg
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 cups whole milk
• 4 cups shredded cheddar cheese

Instructions

Breadcrumb Topping:

• Melt the butter and mix in the chopped sage and panko bread crumbs. Set aside.

Butternut Squash:

• Cut your butternut squash in half. Remove seeds, peel, and cut into 1” inch pieces. Spread on a baking sheet and drizzle with olive oil and season with salt. Bake at 400 degrees for 30 minutes or until soft. Place in blender and puree till smooth. Add a little water if necessary. Set aside.

Pasta:

• While the squash is roasting in the oven, cook the pasta in salt water until soft. Drain and set aside.

Cheese Sauce:

• In a large pot (you can use the same one you cooked the pasta in), melt the butter. Add the flour and sauté for a couple minutes till browned and aromatic.
• Whisk in the salt, nutmeg, pepper, and garlic powder. Add the milk and whisk often, being careful not to let the bottom scorch. Heat until bubbly and starting to thicken.
• Add the cheese and stir till melted and smooth. Stir in the prepared squash puree. Stir in the cooked pasta. Taste and adjust seasoning if needed.
• Pour it into a 9”x13” baking dish and sprinkle the breadcrumbs evenly on top. Bake in 350 degree oven for 20 minutes until golden brown and bubbly. Serve immediately. Enjoy!

The post Butternut Squash Mac n Cheese 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.

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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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