Chili Mac n Cheese combines two classic comfort foods into one warm and cozy meal that will become a favorite in your house! The chili, ground beef, and beans mixed with the macaroni and melty cheese is so good especially when topped with some extra cheese, sour cream and cilantro and Fritos.

I love it when I’m making dinner and my family members wander into the kitchen and ask what I’m making and when it’s something new, they’ll be very curious and rather reluctant to like it. It’s ridiculous! They love our classics and don’t like to stray from them too much. But the first time I made this chili mac n cheese and they asked me what was for dinner, they said “hmm, ok, it does smell really good.” And then, guess what? They absolutely loved it and it’s become one of our favorites. Winner, winner, it’s what’s for dinner! I hope your family loves it too. 

Ingredients Needed to Make Chili Mac n Cheese:

(scroll down for complete recipe with measurements)

• ground beef
• onion
• salt
• black pepper
• minced garlic 
• chicken broth (beef will work too)
• canned diced tomatoes – I always prefer petite diced tomatoes 
• tomato sauce
• kidney beans – light or dark work 
• cumin
• chili powder
• dried oregano
• elbow macaroni 
• Shredded Monterrey jack cheese
• Desired Toppings: frito chips, shredded cheese, sour cream, and chopped cilantro

How to Make This Recipe:

• In a large skillet or Dutch oven, brown the ground beef and onion. Season with salt, pepper, and minced garlic. 
• Add the recent of the ingredients except the cheese. Stir occasionally and simmer till the macaroni is al dente.
• Remove from heat, stir in the cheese, and serve! 
  We love it with frito chips, sour cream, shredded cheese, and chopped cilantro.

I hope you try and enjoy this recipe!

~Rachel Ballinger ☕️💕

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

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Chili Mac n Cheese

Chili Mac n Cheese combines two classic comfort foods to make one warm and cozy meal that will become a favorite in your house! The chili ground beef and beans mixed with melty cheese and topped with zesty cilantro and sour cream is a delicious meal.

Course Main Course

Cuisine American

Keyword beans, beef, Chili, dinner, Main Course

Total Time 30 minutes minutes

Servings 6 Servings

Ingredients

• 1 lb. ground beef
• 1 onion chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tsp minced garlic
• 4 cups chicken or beef broth
• 1 can 14.5 oz. diced tomatoes
• 1 can 15 oz. tomato sauce
• 1 15-oz. can kidney beans, drained
• 1 tsp cumin
• 1 tbsp chili powder
• 2 tsp dried oregano
• 1 lb elbow macaroni
• 3 cups

  shredded Monterrey Jack cheese


• Desired Toppings: frito chips, shredded cheese, sour cream, and chopped cilantro

Instructions

• In a large skillet or Dutch oven, brown the ground beef and onion. Season with salt and pepper. Add the garlic once it’s almost done cooking so it doesn’t burn.
• Once the meat is browned add the broth, diced tomato, tomato sauce, beans, macaroni, cumin, chili powder, and oregano.
• Bring to a simmer and cook until the sauce is thick and the macaroni is al dente, about 12 minutes, stirring frequently to keep from burning on the bottom.
• Remove from heat and stir in the cheese.
• Serve, topping with frito chips, sour cream, cilantro, and more shredded cheese if desired.

The post Chili Mac n Cheese appeared first on My Everyday Ordinary Life.

This hearty beef stew is full of thick chunks of beef, potatoes, carrots, celery, and onions and tied together with some diced tomatoes and herbs in a savory gravy. I like serving it with a crusty loaf of no knead artisan bread or a pan of steaming hot skillet cornbread. 
It’s your classic meat and potato dish that is warm and comforting and cozy. It fills you up and feels like home. 

Ingredients Needed to Make Hearty Beef Stew:

(scroll down for complete recipe and measurements)

• stew meat, I’ve used beef, lamb, and pork and they’re all good 
• olive oil
• all purpose flour
• beef broth
• water
• onion
• celery
• carrots
• russet potatoes
•  canned diced tomatoes 
• salt
• black pepper
• garlic powder 
• oregano 

How To Make Beef Stew:

• In a large pot on medium high heat, sauté the beef chunks in the olive oil and season with salt, pepper, and garlic powder. 
• Sprinkle the flour on the meat and sauté for a couple minutes. 
• Add the broth, potatoes, veggies, and seasonings. Simmer till potatoes are soft. 
• Add tomatoes and heat through.
• Serve with cornbread or crusty bread. Enjoy! 

I hope you enjoy this recipe! 

~Rachel Ballinger ☕️💕

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

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Hearty Beef Stew

This hearty beef stew combines chunks of beef, potatoes, carrots, and tomatoes in a flavorful broth to make a delicious and comforting stew. Serve it with cornbread or some crusty artisan bread for a cozy dinner.

Course Main Course

Cuisine American

Keyword beef, Main Course, Potato, soup, Stew

Total Time 1 hour hour

Servings 12 Servings

Ingredients

• 3 lbs beef stew meat
• Olive oil
• 1/2 cup all purpose flour
• 4 cups beef broth
• 6-8 cups water
• 1 large onion chopped
• 4 stalks celery sliced
• 4 large carrots sliced
• 4 russet potatoes peeled and diced
• 28 oz can petite diced tomatoes
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp oregano

Instructions

• In a large pot, brown stew meat in olive oil.
• Season with salt, pepper, and garlic powder. Once mostly cooked, about 10 minutes or so, add the flour and stir well as it browns a little. A nonstick pot works best for this stew to keep it from sticking to the bottom of the pot and burning.
• Add the beef broth, water, onion, celery, carrots, and potatoes and season with salt, pepper, garlic powder, and oregano.
• Bring to a simmer and cook till veggies are soft, about 30 minutes. Add the diced tomatoes and simmer for a couple more minutes to let the flavors blend.
• Serve with skillet cornbread or a rustic loaf of crusty bread.

The post Hearty Beef Stew appeared first on My Everyday Ordinary Life.

Sheet Pan Chicken Fajitas are a zesty and flavorful recipe that can be prepared quickly enough to make it a wonderful weeknight dinner. It’s roasted chicken with bell peppers and onions wrapped in a warm flour tortilla with your favorite toppings. 

Serve them in warm flour tortillas and it’s easy to take the whole meal up a notch by making your own homemade tortillas. Check out my flour tortilla recipe! 

Ingredients Needed:

• chicken breasts or thighs 
• onion
• bell peppers
• olive oil
• dried oregano 
• smoked paprika
• cumin
• honey
• lemon juice
• garlic 
• salt
• black pepper
• flour tortillas 
• your favorite toppings: shredded cheese, sour cream, chopped cilantro, lime juice 

How To Make the Sheet Pan Chicken Fajitas: 

• Place chicken, bell peppers, and onions in the marinade in a bowl and let rest in the fridge for half an hour or longer. 
• Place marinated chicken and veggies on a parchment paper lined sheet pan and bake in a 375 degree oven for 40 minutes or until tender with an internal temperature of 165 degrees. 
• Remove from oven and let chicken rest for ten minutes. Slice the chicken thinly.
• Serve the chicken and veggies in a flour tortilla with your favorite toppings.
• Refrigerate the leftovers. 

I hope y’all enjoy this delicious meal!

~Rachel Ballinger ☕️💕

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

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Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas are a zesty and flavorful recipe that can be prepared quickly enough to make it a great weeknight dinner. It’s roasted chicken with onions and bell peppers wrapped in a warm flour tortilla with your favorite toppings.

Course Main Course

Cuisine American

Keyword Chicken, dinner, Fajitas, Main Course

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 Servings

Ingredients

• 4 boneless chicken breasts or thighs, about 2 to 2.5 pounds
• 1 large onion cut into rings
• 2 bell peppers red, yellow, or orange, cut into rings
• 1/3 cup olive oil
• 1 tbsp dried oregano
• 2 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp honey
• 1 tbsp lemon juice
• 1 clove of garlic minced
• 2 tsp salt
• 1 tsp black pepper
• 8 flour tortillas
• Toppings: Sour cream shredded cheese, chopped cilantro, lime juice

Instructions

• On a cutting board, place the chicken, two pieces at a time in a gallon size plastic bag and pound with a meat mallet until about 1 inch thick.
• Place the chicken, onion, and bell pepper in a bowl.
• Add everything else except the flour tortillas and toppings. Mix, cover, and refrigerate for half an hour or more.
• Preheat oven to 400 degrees.
• Place marinated chicken mixture on a parchment paper lined sheet.
• Bake for about 1 hour or until internal temperature reaches 165°F.
• Remove from the oven and let it rest for about 10 minutes and then slice it with a sharp knife.
• Serve the chicken and veggies in a flour tortilla with your favorite toppings.

The post Sheet Pan Chicken Fajitas appeared first on My Everyday Ordinary Life.

Baked penne pasta has all the classic flavors of spaghetti, soft pasta in a tomato sauce with olives and topped with melted cheese. An easy family dinner that is sure to please all ages.

I absolutely fell in love with this recipe because it is so simple and fast to throw together. Literally takes about five minutes to stir it up and put it in the oven. Then I can go do something else for an hour while it bakes and then come back and add the cheese and melt for 10 minutes while you set the table and then dinner is served! 
I also really like this recipe because my whole family likes it! That’s always a winner when you can make a dish that you know will be heartily enjoyed with no complaints.

Ingredients Needed To Make Baked Penne Pasta: 

• dry penne pasta, uncooked
• spaghetti sauce
• chicken broth
• cooked ground beef 
• sliced black olives, these are totally optional but we love olives 
• salt
• black pepper
• garlic powder 
•  basil
• italian seasoning 
• shredded mozzarella cheese 

How to Make Baked Penne Pasta:

• Mix all ingredients, except the cheese, in an ungreased 9”x13” baking pan.
• Give a good stir and cover with aluminum foil. 
• Bake in preheated 375 degree oven for 1 hour.
• Remove from oven, give it a good stir, and top it with the shredded cheese. 
• Place it back in the oven uncovered and bake for 10 minutes until the cheese is melted.
• Serve and enjoy! 

I like serving the baked penne pasta with broccoli that has been cooked till nice and soft (or the kids won’t eat it!) and generously buttered and salted or a nice salad and garlic bread. 
~Rachel Ballinger ☕️💕

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

 

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Baked Penne Pasta

Baked penne pasta has all the classic flavors of spaghetti, soft pasta in a tomato sauce with olives and topped with melted cheese. An easy family dinner that is sure to please all ages.

Course Main Course

Cuisine Italian

Keyword dinner, Ground Beef, Main Course, Pasta,

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 Servings

Ingredients

• 16 oz dry penne pasta
• 1 can spaghetti sauce
• 4 cups chicken broth
• 1 lb ground beef cooked
• 1 can sliced black olives
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp basil
• 1 tbsp Italian seasoning
• 3 cups shredded mozzarella cheese

Instructions

• Mix all ingredients, except the cheese, in an ungreased 9”x13” baking pan.
• Cover pan with foil and bake for 1 hour in a 375 degree oven.
• Remove from oven, stir, and top with cheese.
• Bake uncovered for 10 more minutes until cheese is melted. Enjoy!

The post Baked Penne Pasta appeared first on My Everyday Ordinary Life.

Korean beef is a quick and easy dinner that the whole family enjoys! The ground beef has that classic sweet and savory flavor and is perfect served on rice or in a lettuce wrap. 

Ingredients Needed to Make Korean Beef:

• ground beef 
• salt
• black pepper 
• minced garlic
• brown sugar
• soy sauce
• sesame oil
• ground ginger 
• red pepper flakes
• green onions 

How to Make Korean Beef:

• In a large skillet, brown the ground beef and season with salt, pepper, and minced garlic. 
• Add the brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes if desired. 
• Stir well and heat through.
• Serve over cooked rice and garnish with sliced green onions. 

I love how quickly I can make this recipe on a busy evening and I love that my whole family likes it. It’s an easy and creative way to eat beef and rice. Y’all enjoy!
~Rachel Ballinger 

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

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Korean Beef

Korean beef is a quick and easy dinner that the whole family enjoys! The ground beef has that classic sweet and savory flavor and is perfect served on rice or in a lettuce wrap.

Course Main Course

Cuisine Korean

Keyword beef, Ground Beef, Main Course

Total Time 30 minutes minutes

Servings 6 Servings

Ingredients

• 1 pound ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp minced garlic
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tsp ground ginger
• 1/2 tsp crushed red pepper flakes omit if you don’t like spicy
• 1/2 cup sliced green onions

Instructions

• In a skillet, brown the ground beef and season with the salt and pepper while cooking.
• Add the minced garlic, brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes if desired.
• Stir it all together and simmer for a couple minutes.
• Serve over cooked rice or in a lettuce wrap. Garnish with sliced green onions before serving.

The post Korean Beef appeared first on My Everyday Ordinary Life.

This flavorful white chicken chili is a tasty cousin to your classic red chili. It has just enough zest and spices to wake up your taste buds and is delicious served with tortilla chips, shredded cheese, and sour cream. This soup is creamy and comforting and always a hit when served. 

This chili is perfect for the chilly soup months in fall and winter. It’s a family favorite in our house. I also love this recipe because I can make it quickly in about 30 minutes if I use precooked chicken and canned chicken broth. 

Ingredients Needed to Make White Chicken Chili:

• yellow onion
• olive oil
• minced garlic
• chicken broth, if you cook your own chicken for this chili then you’ll have the broth you need 
• diced green chilies
• salt
• black pepper
• cumin 
• paprika
• oregano
• coriander 
• cannellini beans
• sweet corn
• cream cheese
• cooked shredded chicken 
• lime juice 
• fresh cilantro 
• toppings like tortilla chips, shredded cheese, lime wedges, chopped cilantro, and avocado slices 

How to Make White Chicken Chili:

• In a large pot, sauté the onion and garlic in oil. 
• Add the broth, diced green chilies, salt, pepper, cumin, paprika, oregano, coriander, cannellini beans, and cream cheese. Stir and bring to a simmer letting the cream cheese melt. 
• Add the chicken and simmer for a couple Minutes to warm through.
• Add the lime juice and chopped cilantro. Stir and remove from heat.
• Serve with toppings of your choice. Enjoy! 

I hope you enjoy this chili and it becomes a favorite in your house as well. 
~Rachel Ballinger ☕️💕

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

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White Chicken Chili

This creamy white chicken chili is a flavorful alternative to its red beef cousin. It has just enough zest and spice to wake up the tastebuds and is delicious served with tortilla chips, shredded cheese, and sour cream. Always an instant hit whenever it’s served.

Course Main Course, Soup

Cuisine American

Keyword Chicken, Chili, Main Course, soup

Total Time 30 minutes minutes

Servings 8 Servings

Ingredients

• 1/2 large yellow onion diced
• 1 tbsp olive oil
• 2 tsp minced garlic
• 3 cups chicken broth
• 1 7 oz can of diced green chilies
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tsp oregano
• 1/2 tsp coriander
• 2 15.5 oz cans cannellini beans
• 1 1/2 cups frozen sweet corn
• 1 8 oz package cream cheese, cut into 1” squares
• 2 1/2 cups shredded cooked chicken rotisserie or leftover chicken works great
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro plus more for garnish
• Toppings: tortilla chips, shredded cheese, sour cream, lime wedges, chopped cilantro, and sliced avocado

Instructions

• In a large pot, add the oil and onion and sauté for about 5 minutes. Add the minced garlic and sauté for another minute.
• Add the broth, green chilies, and seasonings and bring to a simmer.
• Add the beans, corn, and cream cheese. I cut the cream cheese into little squares to help it melt better. Stir and simmer until cream cheese is dissolved. Add the chicken and simmer for 10-15 minutes.
• Stir in the lime juice and cilantro and serve.
• Serve with tortilla chips, shredded cheese, sour cream, lime wedges, chopped cilantro, and avocados if desired.

The post White Chicken Chili appeared first on My Everyday Ordinary Life.

I love this meal because:

• it’s delicious – savory and so good 
• it’s healthy – made with fresh ingredients 
• it’s fast – ready in about 30 minutes 
• it’s a one pan wonder – made in one pan makes for less dishes and that makes a happy momma! 

This Mediterranean dish is versatile and if you prefer, you can leave out the ground beef for a delicious vegetarian dish.
I use zucchini or just whatever squash I have on hand. Enjoy the recipe!

~Rachel Ballinger ☕️💕

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

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Zucchini and Black Bean Beef Skillet

Zucchini and Black Bean Skillet is an easy dinner to throw together that is delicious and healthy. Ground beef with rice, beans, and zucchini and tied together with tomatoes and seasonings make it a one pot wonder that your whole family will love.

Course Main Course

Cuisine American

Keyword Black Bean, Ground Beef, Main Course, Rice, Zucchini

Total Time 30 minutes minutes

Servings 10 Servings

Ingredients

• 2 lbs ground beef
• 4 small zucchini quartered lengthwise and diced
• 1 onion chopped
• 1 bell pepper diced
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 teaspoon dried oregano
• 2 cans 15 oz each Black Beans, drained & rinsed or 3 cups
• 1 can 28 oz Petite Diced Tomatoes, undrained
• 3 cups cooked white rice
• 1 1/2 cups shredded cheddar cheese

Instructions

• Add ground beef, onion, and bell pepper to a large 13” skillet over medium heat. Season with salt, pepper, and garlic powder. Sauté until ground beef is browned.
• Add zucchini and oregano and let simmer for a couple minutes.
• Add the black beans, diced tomatoes, and rice. Stir well and let cook until zucchini is soft.
• Taste and adjust seasonings as desired.
• Turn off heat and sprinkle with cheese.
• Serve and enjoy!

The post Zucchini and Black Bean Beef Skillet appeared first on My Everyday Ordinary Life.

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.

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.

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.

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