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.

The post Minestrone Soup 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.