Italian Sausage and Orzo Soup

At our home, we try to do only one grocery store trip a week. Yes, we may need more bananas or perhaps some milk, but overall, we can make it on one trip. If we haven’t meal planned for the week, this also means we purchase random proteins and roll with them. A few weeks ago, ground Italian sausage was one of those proteins. It’s what I would call a staple at our house. While we don’t always have a plan for it when we purchase it,  I am always down for embracing my Italian roots. For this go around, I put together an Italian Sausage and Orzo Soup, and it’s a winner! 

Honestly, this soup was born from both “We have to use this protein up before it goes bad” and “What else can I combine with this sausage to make a great soup without going shopping?” If you know me, I am also about sneaking in all the vegetables possible…and then pairing a salad with the meal for good measure. It’s how I roll and a joke around our house: “Look at mom, adding MORE vegetables to the meal.” But I promise, no one will be complaining about the vegetables in this Italian Sausage and Orzo Soup because the flavor is just that good. 

Okay, we’ve talked enough. You want to get cooking right? Let’s go! 

Your Ingredients for Italian Sausage and Orzo Soup

  • 1 pound Italian sausage⁠
  • olive oil , about 1/2 to 1 tablespoon
  • 1 cup diced onion⁠
  • 1 cup diced carrot⁠
  • 1/2 teaspoon fennel seed⁠
  • 2 cloves minced garlic
  • t teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper⁠
  • 1 cup chopped frozen spinach⁠
  • 1 can chick peas, rinsed (half of the can pureed)⁠
  • 4 cups chicken or vegetable stock⁠ (I love Orrington Farm’s Chicken Stock. They also make a Vegan option! How cool!)
  • 28 ounces diced tomatoes⁠
  • 1/2 cup dried orzo⁠
  • salt, to taste⁠

Your steps to Great Soup!

In a large dutch oven, heat olive oil. Add Italian sausage and cook until browned. Remove from the pan and set aside. 

Add onion, carrot, garlic, fennel, basil, and oregano. Cook on medium heat until softened, about 8 minutes. Add pureed chick peas, stirring often. Slowly add chicken stock, stirring after each addition. 

Stir in the tomatoes, spinach, and browned sausage. Bring the soup to a boil and add orzo. Cook according to package directions. Allow to cool slightly and serve!⁠

browned sausage
Brown up the sausage…
cut veggies
…and cut up the veggies (my favorite!)
saute
Saute with some seasoning
Looking good!
at chick peas
Get the chick peas to thicken it up!
broth
Before we get to the spinach and orzo…
spinach and orzo
…and after!
Perfection
Let it simmer and you get this glorious, thick soup!

Tools of the Trade

I talk about using a cast iron Dutch oven all the time. I can’t help it, it truly is something I could not live without in my kitchen. Besides a Dutch oven, also talk about the Orrington Farm stock often enough. I always have at least two flavors at home. And now I see they have a vegan option. How cool is that? Finally, I just really dig a flexible cutting board. Those are my favorites, friends! Happy cooking!

Perfection

Italian Sausage and Orzo Soup

Pantry items abound in this veggie-ful soup that is sure to please all the eaters at your house
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 6 people

Equipment

Ingredients
  

  • 1 tablespoon olive oil ⁠
  • 1 pound Italian sausage⁠
  • 1 cup diced onion⁠
  • 1 cup diced carrot⁠
  • 1 teaspoon minced garlic⁠
  • 1/2 teaspoon fennel seed⁠
  • 1/2 teaspoon pepper⁠
  • 1 teaspoon dried basil⁠
  • 1 teaspoon dried oregano⁠
  • 1 cup chopped frozen spinach⁠
  • 1 can chick peas rinsed (half of the can pureed)⁠
  • 4 cups chicken or vegetable stock⁠
  • 28 ounces diced tomatoes⁠
  • 1/2 cup dried orzo⁠
  • salt to taste⁠

Instructions
 

  • In a large dutch oven, heat olive oil. Add Italian sausage and cook until browned. Remove from the pan and set aside.
  • Add onion, carrot, garlic, fennel, basil, and oregano.
  • Cook on medium heat until softened, abut 8 minutes. Add pureed chick peas, stirring often.
  • Slowly add chicken stock, stirring after each add.
  • Stir in the tomatoes, spinach, and browned sausage.
  • Bring the soup to a boil and add orzo. Cook according to package directions.
  • Allow to cool slightly and serve!⁠
Keyword Italian sausage, orzo, soup
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JessLeave a comment

Banana Nut Baked Oatmeal

Well friends, I jumped on the bandwagon. I had to give the single serving baked oatmeal a try, and boy, I was not disappointed! After looking through a few different recipes, I came up with my own take it. I don’t love chocolate in the morning (after lunch, totally different story), so I went with a banana nut baked oatmeal. Holy…yum. 

If you haven’t noticed or you’re new to my little cozy corner of the Internet (Welcome!), you know I am a fan of a couple things: food from scratch and cooking with what I have on hand. Generally speaking, you won’t find nichy ingredients here, and I think this recipe holds true. 

Rather than buy oat flour, I made my own using my food processor. It’s so simple my friends. Just put some old fashioned oats into your processor and hit blend until your texture is very coarse flour (I use my Kitchen Aid 7 Cup and it’s grand!). I poured a few cups of oats into my mixture, ground them up, and stored them in an air tight container. 

I have a few other recipes that call for ground oats like these simple energy balls or my banana bread, so having some on hand isn’t a bad idea. 

Anywho, banana nut baked oatmeal is quickly becoming my go to breakfast on the weekend when I have a touch more time. That doesn’t mean it isn’t a great weekday breakfast; I am just a fine oiled machine in the morning during the week, and overnight oats are my jam. 

Ready to get mixing and baking? I hope so! Let’s make some banana nut baked oatmeal!

Your Ingredients for Banana Nut Baked Oatmeal

  • ½ banana, mashed
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup 
  • 1 tablespoon flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk 
  • ⅛-¼ teaspoon vanilla extract, optional 

Your Steps to Banana Nut Baked Oatmeal 

Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray. Combine all ingredients in a small bowl, mixing until well combined. Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be. I like it to feel more like a bread than goo-ey, so I shoot for the 20 minute mark. Either way, it’s filling and delicious; something you can feel good about putting into your body. Yum!

  • First, banana.
  • Mash it up!
  • Add the remaining ingredients (I waited on the almond milk)
  • Mix it together and add the almond milk.
  • Pour into the ramekin and bake!
  • Dig in!

Banana Nut Baked Oatmeal

A wholesome, simple breakfast sure to fill your belly with good for you food and make your tastebuds do a little dance!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ½ banana mashed
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup
  • 1 tablespoon flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk
  • ⅛-¼ teaspoon vanilla extract optional

Instructions
 

  • Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray.
  • Combine all ingredients in a small bowl, mixing until well combined.
  • Pour into greased ramekin.
  • Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be.
Keyword baked oatmeal, Banana, banana nut, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment

Hearty Lasagna Soup

It’s Sunday morning and I don’t have a plan for dinner yet. See, Sunday’s are generally a low key day for me. I might have a long run to do if I didn’t get it done on Saturday, but more often than not, my workouts are more minimal and I often spend the day creating in the kitchen. But sometimes I am not feeling overly experimental. When those weekends happen, I find myself falling on my two go tos: soups and stews or Italian. Recently, I merged the two together in a hearty lasagna soup. 

I adore all things Italian. First of all, pasta. Am I right or am I right? I know it’s a thing to cut all the carbs and gluten from your diet, but I am here to say I embrace them, but simply go in moderation. Second of all, Italian food is quite possibly the biggest comfort food for me. And finally, it ALWAYS pairs well with a salad and I am all about the salad life. 

So when I had some ground beef and ricotta in my fridge, but wasn’t in the mood to actually put together a true lasagna, I tried my hand at this soup. It was easier to make than I suspected it would be and honestly, I loved eating it over a few days as the noodles absorbed some of the liquid. It became more of a casserole over time, and I wasn’t complaining. It’s like two different meals in one! 

Now, I used ground beef in the initial recipe, but I definitely think I will use ground Italian sausage from here on out, and that’s the route I am going to go in this recipe. Also, if you don’t have ground Italian sausage on hand, you could totally use actual Italian sausage sliced up or with the skins removed. Also, my family said they would have liked the noodles a little smaller; I liked them the way they were, but you can find your own jam. 

Ready to get cooking?! Let’s put together some Hearty Lasagna Soup!

Your Ingredients

  • 1 pound ground Italian sausage
  • 1 egg, beaten
  • 4 Tablespoons bread crumbs
  • 2 Tablespoons grated Parmesan

Or skip these ingredients and substitute premade meatballs, but you know I’m all about made from scratch

  • 8 lasagna noodles, broken apart and then cooked according to package directions
  • 28 ounces diced tomatoes, undrained
  • 2 cups beef stock (My go to is this Orrington Farms Broth Base and Seasoning)
  • 15 ounces tomato sauce
  • 1 tablespoon olive oil 
  • ½ cup diced onion 
  • 1 teaspoon minced garlic
  • ¾ cup sliced mushrooms
  • 2 teaspoons dried oregano
  • 1 teaspoon basil 
  • ½  teaspoon black pepper (or red pepper flakes if that’s your jam!)
  • ¼-½ cup grated parmesan 
  • ¼ cup heavy cream 
  • Salt, to taste
  • Ricotta, for topping 

Your Steps to Hearty Lasagna Soup

Preheat the oven to 350 degrees and line a baking sheet with foil for less clean up. In a medium bowl, combine the egg, bread crumbs, Italian sausage, and Parmesan cheese. Shape into one inch meatballs and place on the jelly roll pan. Bake for 10-15 minutes, until cooked through. 

While the meatballs are baking, you have a few tasks. First, cook the noodles to al dente if you have not already. Drain and set aside. 

Then begin to heat olive oil in a large dutch oven (I love my Lodge Enameled Dutch Oven so much!) over medium-high heat. Add onions and garlic. Saute six minutes, until just translucent. Add mushrooms and cook an additional two minutes, until softened. Stir in tomato sauce, oregano, and pepper. Allow to simmer for 5 minutes. Add diced tomatoes, beef stock, parmesan cheese, meatballs, and salt, if necessary. Simmer an additional 15 minutes. Finally, stir in cooked noodles and heavy cream. Cook until heated through. Serve with a dollop of ricotta on top, a side salad (of course!), and perhaps some garlic bread for good measure. 

I don’t know about you, but that sure sounds like comfort food at its finest. And it’s so much easier than prepping a lasagna! 

  • Baked the meatballs
  • Chop up some mushrooms and then
  • get that cast iron going! and add some
  • Add the tomato ingredients
  • And some meatballs and noodles
  • Let them simmer for a while.
  • And so good!

Looking for other dinner inspiration? Check out my cooking page by clicking the button below!

Cooking

Hearty Italian Soup

Any season is soup season and this hearty lasagna soup combines two of the best comfort foods: soups and stews and Italian. Doesn't get much better!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

  • 1 pound ground Italian sausage
  • 1 egg beaten
  • 4 tablespoons bread crumbs
  • 2 tablespoons grated Parmesan
  • 8 lasagna noodles broken apart and then cooked according to package directions
  • 28 ounces diced tomatoes undrained
  • 2 cups beef stock
  • 15 ounces tomato sauce
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 teaspoon minced garlic
  • ¾ cup sliced mushrooms
  • 2 teaspoons dried oregano
  • 1 teaspoon basil
  • ½ teaspoon black pepper or red pepper flakes
  • ¼-½ cup grated parmesan
  • ¼ cup heavy cream
  • Salt to taste
  • Ricotta for topping

Instructions
 

  • Preheat the oven to 350 degrees and line a baking sheet with foil for less clean up. In a medium bowl, combine the egg, bread crumbs, Italian sausage, and Parmesan cheese.
  • Shape into one inch meatballs and place on the jelly roll pan. Bake for 10-15 minutes, until cooked through.
  • While the meatballs are cooking, cook the noodles to al dente if you have not already. Drain and set aside.
  • Begin to heat olive oil in a large dutch oven over medium-high heat.
  • Add onions and garlic. Saute six minutes, until just translucent.
  • Add mushrooms and cook an additional two minutes, until softened.
  • Stir in tomato sauce, oregano, and pepper. Allow to simmer for 5 minutes.
  • Add diced tomatoes, beef stock, parmesan cheese, meatballs, and salt, if necessary.
  • Simmer an additional 15 minutes. Finally, stir in cooked noodles and heavy cream. Cook until heated through. Serve with a dollop of ricotta on top.

Notes

Feel free to skip making your own meatballs and use pre made, frozen meatballs. 
Depending on if your tomato produces are salt free or not, you will need to add additional salt to bring out all the flavors. Be sure to taste test!
Keyword lasagna, lasagna soup, soup, soup and stews
Tried this recipe?Let us know how it was!

JessLeave a comment

Sourdough Chocolate Banana Walnut Scones

I’ve been in a baking mood lately. Cookies, sourdough bread, scones, donuts, you name it. Recently, my mom was in town. It also happened that I had some extra sourdough discard that I needed to use up. Generally, I default to sourdough scones when that’s the case. Problem is, I ADORE cinnamon scones. My mom? She doesn’t like cinnamon (GASP!). I don’t get it, but I mean, you’ve got to keep the mama happy, right? So I experimented with sourdough chocolate banana walnut scones, and I am digging the outcome! 

This chocolate banana walnut scone perhaps has the feel of a banana bread, but a little less moist. It pairs well with coffee or tea and isn’t too sweet. And you know I dig a recipe that I always have the ingredients on hand for, and this one is just that! 

I am certain it will be a work in progress, but let’s share it out and see what you guys think, right? I’m a firm believer in embracing the mentality that we are always growing and we don’t just arrive; that can’t do that unless I share parts of the beautiful mess that is learning.

Ready to get baking? Let’s do it! 

Your Ingredients

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons cold butter, cut into small pieces
  • 1- 1 ⅓ cup sourdough starter
  • ½ teaspoon vanilla 
  • ⅔ cup brown sugar 
  • 1 banana, sliced and quartered
  • ⅓ cup chopped walnuts 

Your Steps to Sourdough Chocolate Banana Walnut Scones

Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper. 

In a large bowl, combine flour, salt, baking soda, baking powder, and cocoa powder. Add butter. Use your fingers to mix and “smush” the butter, working it into the flour mixture. Complete the smushing until you have sand-like texture. Set aside. 

In a large liquid measuring cup, add 1 cup sourdough starter discard, vanilla, and brown sugar. Stir until brown sugar is fully dissolved. Add to flour mixture, adding additional starter as needed to bring the flour together (up to about ⅓ cup). Once combined, gently fold in the bananas and walnuts. The dough will be moist. 

Cut the dough into four equal pieces. Form these pieces into discs and place on lined baking sheets. Slice into 6-8 pie pieces. Bake for 15-18 minutes, until just firm to the touch. Once cooled, feel free to add a chocolate drizzle for an extra touch of sweetness or beauty, but we thought they were great on their own!

  • Whisk the dry ingredients.
  • Cut up the butter, the smaller and colder, the better!
  • Starter, brown sugar, and vanilla. Let them mingle.
  • Add the bananas and walnuts. Just mix in.
  • Yum!

Looking for some other baking recipes? Check out my baking page below!

baking

Sourdough Chocolate Banana Walnut Scones

A cross between your traditional scones and a banana bread, these sourdough chocolate banana walnut scones make a sweet treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine Sourdough
Servings 16

Ingredients
  

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons cold butter cut into small pieces
  • 1- 1 ⅓ cup sourdough starter
  • ½ teaspoon vanilla
  • ⅔ cup brown sugar
  • 1 banana sliced and quartered
  • ⅓ cup chopped walnuts

Instructions
 

  • Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.
  • In a large bowl, combine flour, salt, baking soda, baking powder, and cocoa powder.
  • Add butter. Use your fingers to mix and “smush” the butter, working it into the flour mixture.
  • Complete the smushing until you have sand-like texture. Set aside.
  • In a large liquid measuring cup, add 1 cup sourdough starter discard, vanilla, and brown sugar. Stir until brown sugar is fully dissolved.
  • Add to flour mixture, adding additional starter as needed to bring the flour together (up to about ⅓ cup).
  • Once combined, gently fold in the bananas and walnuts. The dough will be moist.
  • Cut the dough into four equal pieces. Form these pieces into discs and place on lined baking sheets. Slice into 6-8 pie pieces.
  • Bake for 15-18 minutes, until just firm to the touch.
  • Once cooled, feel free to add a chocolate drizzle for an extra touch of sweetness or beauty, but we thought they were great on their own!
Keyword Banana, chocolate, sourdough, sourdough baking, sourdough scones
Tried this recipe?Let us know how it was!

JessLeave a comment

Slow Cooker Chicken Parmesan

Can I start out with being real with you all? I love the slow cooker for simplicity’s sake, but man, I miss the texture that you lose when you cook with it. That, and does a meal ever turn out looking beautiful when it comes out of the slow cooker? I generally think not. HOWEVER…I had been craving a low and slow cooked chicken meal for a while and my take on a slow cooker chicken parmesan came out beautifully! 

Okay, I’ll be honest, it isn’t truly a chicken parmesan. I did add some mushrooms and the chicken isn’t fried. But the flavor, it’s dynamite. My family reached for seconds…and thirds. I had to quickly put together the leftovers so I had lunches before they devoured it all. 

But who wants to hear about how much my family loved it, right? You want to get cooking, don’t you? Let’s do it! 

Your Ingredients

  • 2 boneless, skinless chicken breasts (mine are generally frozen)
  • ½ cup chopped onions
  • 1 cup chopped fresh button mushrooms
  • ½ tablespoon minced garlic
  • 28 ounce can of diced tomatoes (mine had salt added so I didn’t add extra salt)
  • ½ tablespoon dried basil 
  • ½ tablespoon dried oregano
  • ¼ teaspoon pepper 
  • 3 cups cooked pasta, al dente (we generally use tri-colored rotini)
  • 2 cups shredded cheese, I used a great mozzarella, cheddar, and provolone mix from the Burnett Dairy here in Wisconsin. 
  • ¼ cup parmesan cheese
  • ½ cup Italian breadcrumbs, optional 

Your Steps to a Great Slow Cooker Chicken Parmesan 

Layer onions, mushrooms, garlic tomatoes, basil, oregano, and pepper in your slow cooker. Top with chicken breasts that have been lightly dusted with salt and pepper. Cook on low for 6 hours. 

After approximately 5 ½ hours, cook pasta to al dente if you have not done so already. Remove chicken and shred. Stir noodles and shredded chicken into the slow cooker and cover with shredded cheese as well as the parmesan. Return cover and cook until cheese has melted. 

Meanwhile, spray a small sauce pan with cooking spray. Head over medium heat. Once hot, add breadcrumbs and toast them, stirring every minute or so. Watch them carefully as not to burn them. 

Serve up your delightful slow cooker meal, topping with the toasted breadcrumbs for texture. 

  • Tomatoes, Onions, and Mushrooms
    Get the veggies first!
  • Add a few spices and seasonings.
  • Look at that glorious chicken ready to be shredded.
  • Mix it back in with some al dente rotini!
  • Cover in cheese…
  • while you toast your breadcrumbs!
  • Mmmmmm….
  • Finished meal!
    Let’s eat!
Finished meal!

Slow Cooker Chicken Parmesan

What's for dinner tonight? A quick to put together Slow Cooker Chicken Parmesan meal that is full of flavor without the heaviness. Yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

Ingredients
  

  • 2 boneless skinless chicken breasts (mine are generally frozen)
  • ½ cup chopped onions
  • 1 cup chopped fresh button mushrooms
  • ½ tablespoon minced garlic
  • 28 ounce can of diced tomatoes
  • ½ tablespoon dried basil
  • ½ tablespoon dried oregano
  • ¼ teaspoon pepper
  • 3 cups cooked pasta al dente
  • 2 cups shredded cheese any combination of mozzarella, cheddar, and provolone
  • ¼ cup parmesan cheese
  • ½ cup Italian breadcrumbs optional

Instructions
 

  • Layer onions, mushrooms, garlic tomatoes, basil, oregano, and pepper in your slow cooker.
  • Top with chicken breasts that have been lightly dusted with salt and pepper. Cook on low for 6 hours.
  • After approximately 5 ½ hours, cook pasta to al dente if you have not done so already.
  • Remove chicken and shred.
  • Stir noodles and shredded chicken into the slow cooker and cover with shredded cheese as well as the parmesan. Return cover and cook until cheese has melted.
  • Meanwhile, spray a small sauce pan with cooking spray. Head over medium heat.
  • Once hot, add breadcrumbs and toast them, stirring every minute or so. Watch them carefully as not to burn them.
  • Serve, topping with the toasted breadcrumbs for texture.
Keyword chicken, chicken parmesan, crock pot, pasta, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment

Quick Peanut Butter Oat Energy Balls

I am an avid runner and overall fitness nut. As such, I am always looking for healthy ways to fuel my body quickly and easily. I also enjoy snacking….a lot. My sister and I were just talking about how there has to be a snack break between breakfast and lunch. We can’t make it otherwise–and these quick peanut butter oat energy balls are perfect for that!

When I am cooking and meal prepping, I can tell I have a winning clean eating recipe when my husband approves. With this recipe, he has been known to say, “You know what we are almost out of…thos yummy energy balls. You need to make more!”

Guys, that’s a big deal. He is generally the biggest critic of my “overly-healthy” recipes so when he said that, you can bet I got into the kitchen and made another batch! I hope you enjoy them as much as we do! (This version is inspired by Rachel from Clean Food Crush, but has been modified by me to meet our needs at home)

Here are your ingredients

  • 1/2 cup coconut flour ( It smells so delightful!)
  • 2 cups ground old-fashioned oatmeal (see details in the recipe)
  • 1/2 cup real maple syrup (honey would work too!)
  • 1/2 cup natural peanut butter
  • 1/4 t kosher salt
  • 1 tablespoons coconut oil, melted
  • 1/3 cup semisweet chocolate chips
  • 1/2 teaspoon almond extract (I LOVE the flavor this brings in)

Your Steps to Quick Peanut Butter Oat Energy Balls

First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats and coconut flour into a food processor and pulse them until you have a very coarse flour like texture.

Then, combine all the ingredients in a large bowl and mix them with a wooden spoon until well mixed. Form them into 1-2 inch balls (whatever suits your family. We like 1 inch energy balls around here so I used a tablespoon to measure out the the dough.). Place on a cookie sheet. Place the cookie in the fridge for approximately an hour to harden. Remove from the pan, place in an airtight container, and store them back in the fridge.

These are great to make a few batches up and store for later. Perhaps whip up a few batches and put them in the freezer for a grab and go snack that can thaw over a few hours. (I’m thinking they would be great packed in a lunch and used for that sweet treat at the end to finish up your meal. As for me, I like to pack a few for my morning and afternoon snacks at work (See, I love all the snacks. My husband calls me a squirrel because I always have some food on hand…). As for my kids, they eat them like an after dinner treat, so I think I am winning. I hope you enjoy! –Jess

Hit those oats and flour in the food processor.
Add honey
…peanut butter
…chocolate chips with a little salt and vanilla.
and some melted coconut oil.
Mix, mix, mix.
Form into balls using a tablespoon.
All done!

Tool of the Trade

Honestly, there is only one thing you really need for this recipe. A large food processor. Maybe you’re like me and think you don’t need it (Who needs ANOTHER kitchen gadget?!) But this guy gets a lot of use at our home and is perfect for fun sweet recipes like this one, but also is great in this cranberry jalapeño dip. I can’t recommend it enough, even if you do have to find a spot for it 😉

Quick Peanut Butter Oat Energy Balls

After school or between meals, we all can use a snack to satisfy our hunger cravings. These quick peanut butter oat energy balls fit the ticket! Bite size, easy to make, and tasty on all levels!
Print Recipe Pin Recipe
Prep Time 19 minutes
Chill Time 1 hour
Course Snack
Cuisine American
Servings 3 dozen

Ingredients
  

  • 1/2 cup coconut flour
  • 2 cups ground old-fashioned oatmeal see details in the recipe
  • 1/2 cup real maple syrup honey would work too!
  • 1/2 cup natural peanut butter
  • 1/4 t kosher salt
  • 1 tablespoons coconut oil melted
  • 1/3 cup semisweet chocolate chips
  • 1/2 teaspoon almond extract

Instructions
 

  • First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats into a food processor and pulse them until you have a very coarse flour like texture.
  • Combine all remaining ingredients in a large bowl and mix them with a wooden spoon until well mixed.
  • Form them into 1 inch balls using a tablespoon to measure.
  • Place on a cookie sheet and then chill in the fridge for approximately an hour to harden.
  • Remove from the pan, place in an airtight container, and store them back in the fridge
Keyword chocolate and peanut butter, energy balls, oatmeal, peanut butter
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Jess1 Comment

Soft Double Chocolate Peanut Butter Cookies

In terms of baking, cookies are my jam. I think they are my favorite because they provide little goals: one baking sheet of cookies at a time. Maybe it’s because they have a longer shelf life or perhaps it’s the fact that I can make them bite size so they are perfect for an on the go sweet treat. Whatever it is, cookies are the bread and butter of my baking, including these soft double chocolate peanut butter cookie

For the past few weeks, I had been daydreaming of a “healthier” chocolate cookie. Thinking of ways to lighten it, somehow. Now, this soft double chocolate peanut butter cookie isn’t a health food, but I did cut the refined sugar by using honey instead. I also made it a “small batch” cookie so you don’t feel like you need to eat 48 cookies. Good luck if you have a guy like my husband who eats 6 cookies in about 2 minutes…then I recommend hiding a few 😉 

Generally, you’ll find the cookies I make to be chewy and a little crisp. I like the bite in them. These are soft, almost cake like. The batter made me think of a brownie with a hint of peanut butter. That doesn’t sound so bad, right? Let’s give them a try! 

Your Ingredients

  • ¼ cup butter, softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar (I used a Symphony bar), but chocolate chips will work in a pinch

Your Steps to Soft Double Chocolate Peanut Butter Cookies

Preheat the oven to 350 degrees. In a medium bowl, cream together the butter and peanut butter. Add honey and stir until combined. Add egg and vanilla. Stir until smooth. In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined. (Truth be told: I hate extra dishes. I never use a second bowl, but I know it’s what you should do. You do you friends. You do you.) Add chocolate chips and fold in. 

I recommend chilling the dough for 10-15 minutes before baking. But I know that it’s hard to wait sometimes. Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky still. That’s okay. Bake for 8-9 minutes, until just firm to touch. These cookies go from under to overdone on the bottom quickly so start with 8 minutes and add only a minute at a time if needed. 

  • Creamed peanut butter and butter until smooth!
  • Sweeten it up!
  • Egg and vanilla
  • Yes, you should use a separate bowl, but I hate extra dishes
  • Chop it up or use chocolate chips!
  • Almost there!
  • Fold it in
  • Chill it first!
  • Complete!

Looking for other baking inspiration? Check out all these sweet recipes on my baking page!

Soft Double Chocolate Peanut Butter Cookies

With a dough reminiscent of brownie batter, you'd never guess that this cookie is sweetened with honey! Yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Ingredients
  

  • ¼ cup butter softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium bowl, cream together the butter and peanut butter.
  • Add honey and stir until combined.
  • Add egg and vanilla. Stir until smooth.
  • In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined.
  • Add chocolate chips and fold in.
  • Chill the dough for 10-15 minutes before baking.
  • Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky.
  • Bake for 8-9 minutes, until just firm to touch.
Keyword chocolate, chocolate and peanut butter, cookie recipe, Honey, peanut butter, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Warm My Soul Lentil Soup

A girl can do a lot with a cast iron Dutch oven (this one is from The Lodge is my favorite) and a wooden spoon. If I had to keep just two kitchen “gadgets,” those would be it. If you take a gander at my cooking page, you’ll see that I simply adore soup of all kinds and a cast iron Dutch oven is a must if you’re a soup lover. Classics like chicken noodle and a kitchen sink vegetable soup (Check out that recipe, it’s a pantry item soup that’s just to die for!) are my go to, but I’ve been trying to branch out as well.

When COVID hit, I found myself cooking more and feeling inspired to try new ingredients. I picked up lentils and gave them a try. First, I made a salad. It was okay. Went to lentil “meatballs” and it got better. Finally, I tried a warm my soul lentil soup, and I was sold. It was so easy to put together, filling, delicious, and easy on the pocketbook. What’s not to like, right?

Your Ingredients

  • 2-3 tablespoons olive oil ⁠
  • 1 onion, chopped⁠
  • 3 carrots, diced⁠
  • 3 celery stalks, diced⁠
  • 1 1/2 teaspoons minced garlic ⁠
  • 2 cups dried green lentils ⁠
  • 1 15.5 ounce can diced tomatoes with salt, undrained⁠
  • 5-6 cups chicken stock⁠
  • 1/2 teaspoon cumin powder⁠
  • 1/2 teaspoon coriander⁠
  • 1 1/2 tablespoon paprika ⁠
  • pepper, to taste⁠

Your Steps to Warm Your Soul Lentil Soup 

In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic. Saute until soft, about 8 minutes. Stir in remaining ingredients. 

Raise the temperature to medium-high and heat the mixture to a boil. Lower the temperature to a simmer. Cook for 35-40 minutes, until the lentils are cooked through. 

Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it. 

Check the salt and pepper, adding more to taste. Ultimately, you can serve it immediately or allow to cool and eat later in the week (yay for meal prep!)

This one is such a simple one, lots of pictures aren’t needed. I mean, check the directions. We have about 4 directions 🙂

Warm My Belly Lentil Soup

Filling and full of flavor, this warm my soul lentil soup is perfect for those nights you want to go meat free but want to have a full tummy!
Print Recipe Pin Recipe
Servings 6 people

Ingredients
  

  • 2-3 tablespoons olive oil ⁠
  • 1 onion chopped⁠
  • 3 carrots diced⁠
  • 3 celery stalks diced⁠
  • 1 1/2 teaspoons minced garlic ⁠
  • 2 cups dried green lentils ⁠
  • 1 15.5 ounce can diced tomatoes with salt undrained⁠
  • 5-6 cups chicken stock⁠
  • 1/2 teaspoon cumin powder⁠
  • 1/2 teaspoon coriander⁠
  • 1/2 tablespoon paprika ⁠
  • pepper to taste⁠

Instructions
 

  • In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic.
  • Saute until soft, about 8 minutes.
  • Stir in remaining ingredients.
  • Raise the temperature to medium-high and heat the mixture to a boil.
  • Lower the temperature to a simmer and cover. Cook for 35-40 minutes, until the lentils are cooked through.
  • Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it.
Tried this recipe?Let us know how it was!

JessLeave a comment

Salty and Sweet Puppy Chow

My very first memory of puppy chow comes from junior high family and consumer education class. I am certain all the upperclassmen knew and perhaps helped schedule puppy chow day as they found all the kids who made it and immediately requested that they share it. It’s one of those oh so simple, yet delightful treats for that I will always had the ingredients on hand. Then a friend shared that she added pretzels to hers for a salty and sweet puppy chow and oh man, it’s a game changer. Add pretzels, dry roasted peanuts, and Chex cereal to your shopping lists friends. This is a must for a quick sweet treat!

Your Ingredients

  • 5 cups Chex cereal
  • 2 cups crushed pretzels
  • 1 cup roasted peanuts
  • 1 cup chocolate chips
  • ½ cup creamy peanut butter 
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar, divided

Your Steps to Salty and Sweet Puppy Chow

In a large container (that has a cover. I love these containers for all things Chex and also for my sourdough bread baking), combine the cereal, pretzels, and roasted peanuts. Set aside. In a microwave safe container, contain chocolate chips, creamy peanut butter, and butter. Microwave on high for 90 seconds, stirring after 60 seconds. Once smooth, stir in vanilla. Pour chocolate mixture over the cereal mixture and stir well. Allow to cool for 5-10 minutes. Sprinkle with 1 cup powdered sugar. Cover the container and shake and shake and shake some more. You may need to stir it a bit to break it apart from the side, but sure as heck don’t dirty another bowl or container here.

Once fully coated, allow to cool for 5-10 more minutes. Add remaining powered sugar and shake once more. Now, in theory, you should spread this out on a cookie sheet and allow to cool completely to room temperature. In theory. But I am seriously against making extra dirty dishes. I avoid it at all costs. If you are like me, simply stir it every 10-15 minutes to allow it to cool all the way through.

  • Break up the pretzels, but don’t destroy them completely
  • Smooth and velvety chocolate and peanut butter!
  • Drizzle over the cereal!
  • Stir, but don’t stop here!
  • Fully coated cereal!
  • Good luck having this last more than 48 hours!

Looking to bake something else to satisfy your sweet tooth? Maybe check out my baking page for information! Click the button below!

Baking

Tools of the Trade

I seriously dig these containers. I use them for all sorts of things in our kitchen. Baked sourdough bread? Throw it in a container. Mixing my bread together? Put it in a container. Making Chex Mix or Puppy Chow? It goes into these containers!

Salty and Sweet Puppy Chow

Two great pairings: salty and sweet and chocolate and peanut butter come together in this twist on a familiar recipe!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 minute
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 5 cups Chex cereal
  • 2 cups crushed pretzels
  • 1 cup roasted peanuts
  • 1 cup chocolate chips
  • ½ cup peanut butter
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar

Instructions
 

  • In a large container with a lid, combine cereal, pretzels, and peanuts.
  • Combine chocolate chips, peanut butter, and butter in a microwave safe container. Microwave for 90 seconds, stirring after 60 seconds. Heat until smooth. Stir in vanilla.
  • Pour chocolate mixture over the cereal mixture. Stir until coated completely. Allow to rest 5-10 minutes.
  • Add 1 cup of powdered sugar, cover and shake until fully coated. Allow to rest an additional 5-10 minutes.
  • Add remaining powdered sugar. Cover and shake once more.
  • Spread on a baking sheet and allow to fully cool before returning to the airtight container.
Keyword chocolate, dessert, holiday treats, no bake, peanut butter, salty and sweet, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Kielbasa and Quinoa Vegetable Skillet

The scene: It’s 5 o’clock and you still have no idea what’s for dinner, but you know you don’t want to cave to the temptation of take out or the quick rotisserie chicken from the local grocery store. You know that life? It was mine just recently. I was coming home from a training to teach cycling (Eeee!) and hadn’t a clue what was for dinner. Enter this delightful little diddy: Kielbasa and Quinoa Skillet. 

You guys know me…I sneak all the extra vegetables into a meal. And this one is full of about 5 cups of them. You get all the color with broccoli, tomatoes, and corn. Quinoa provides a nice little base, and the kielbasa has the spices mixed in already so you only need a little garlic, some salt, and some pepper. Best yet? It comes together in under 30 minutes! Winning on all the fronts. 

Ready to get cooking? I sure am! 

Your Ingredients 

  • ¾ cup dry quinoa 
  • 1 ½ cups chicken stock (or water will do!)
  • 2 teaspoons minced garlic 
  • 1 tablespoon olive oil 
  • 1 kielbasa, sliced
  • 3 ½ cups broccoli, chopped (include the stems!)
  • 1 15 ounce canned diced tomatoes, drained and salt free
  • 1 cup frozen corn
  • Salt, pepper, and red pepper flakes, to taste

Your Steps to Kielbasa and Quinoa Skillet

In a saucepan, bring chicken stock to a boil. Add quinoa and lower the temperature to a simmer. Cover and simmer for 15 minutes. 

Meanwhile, heat olive oil in a large pan over medium heat. Once the oil is hot, add garlic and saute for 30 seconds. Add broccoli and kielbasa. Cook for 5 minutes over medium heat. Stir in the tomatoes and cook an additional 4 minutes. Finally, add corn, quinoa, salt, pepper, and red pepper flakes. Cook over medium-high heat until the corn is heated all the way through. 

Yup. That’s it. A complete dinner in truly 20 minutes. Does it get any better than that? And yes, it seems short on spices, but the kielbasa will give it all it needs. And the color? It’s dreamy. A definite recipe to add to your rotation. 

  • broccoli
    Don’t throw out the stems! They are just as good!
  • kielbasa slices
    Slice up the kielbasa uncooked.
  • Cutting board picture
    The color is starting to come together.
  • All the color
    Eat the rainbow!
  • Cooked quinoa
    Quinoa should be finished about when you are ready to mix it in!
  • Almost done cooking
    Almost there!
  • Finished bowl
    Let’s eat!

Interested in planning out some other meals? Check out my cooking page for all sorts of soups, bakes, and more! Click here!

Finished bowl

Kielbasa and Quinoa Vegetable Skillet

Kielbasa and Quinoa Skillet: Eight ingredients, full of color, and comes together in under 30 minutes. This complete dinner is perfect for any weeknight!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • ¾ cup dry quinoa
  • 1 ½ cups chicken stock or water will do!
  • 2 teaspoons minced garlic
  • 1 tablespoon olive oil
  • 1 kielbasa sliced
  • 3 ½ cups broccoli chopped (include the stems!)
  • 1 15 ounce canned diced tomatoes drained and salt free
  • 1 cup frozen corn
  • Salt pepper, and red pepper flakes, to taste

Instructions
 

  • In a saucepan, bring chicken stock to a boil. Add quinoa and lower the temperature to a simmer. Cover and simmer for 15 minutes.
  • Meanwhile, heat olive oil in a large pan over medium heat.
  • Once the oil is hot, add garlic and saute for 30 seconds. Add broccoli and kielbasa.
  • Cook for 5 minutes over medium heat.
  • Stir in the tomatoes and cook an additional 4 minutes.
  • Finally, add corn, quinoa, salt, pepper, and red pepper flakes. Cook over medium-high heat until the corn is heated all the way through. Serve.
Keyword kielbasa, quinoa, skillet, vegetables
Tried this recipe?Let us know how it was!

Jess7 Comments