This episode features a recipe developed by Katy McAvoy at Mitten Girl. If you love bacon, and avocado, and pasta, you're in for a treat. This simple pasta dish uses all three, plus some other favorites like tomatoes and garlic for a delicious but easy meal. While we do have a bit of chopping it goes pretty quickly, and you can do it on the fly if it doesn't stress you out to race the pan. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat/Dairy: 4 slices bacon, 1 cup parmesan cheese Produce: Garlic, 2 tomatoes, avocado, lime (for juicing), basil (fresh or dried) Inside aisles: 8 oz dry pasta, basil (ignore if you're using fresh) Love this recipe? Get to know Katy better on her Instagram.    

Anne talks through this slow cooker caprese chicken and pasta, which only has us putting 4 ingredients in our crock pot before walking away for a few hours. Cook up some pasta when it's almost done and you've got a complete, low effort dinner. The printable recipe is linked above, but if you're putting your grocery list together, here's what you'll need: Inside aisles: 1 6-7 oz jar pesto Meat: 1 lb chicken breasts (2-3 breasts) Produce: 10 oz cherry tomatoes, 1 handful fresh basil (optional finishing garnish) Dairy: 2-4 oz mozzarella (about 2 slices/breast) I also recommend serving this with your favorite pasta, as the cooked tomatoes and pesto make a great sauce. You can use any slow cooker, but I reach for this (affiliate link) one with a temperature probe when cooking chicken breasts so it can switch to warm once they hit 165.  

Anne talks through a simple 4 ingredient weeknight dinner- lemon pepper chicken legs. Prepped fast and kid-friendly, for more time fighting over homework instead of dinner. The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb chicken legs (about 5 legs) Produce: 1 lemon, for juice (can sub the bottled stuff) Seasonings: 1 tbsp oil, 1 tbsp lemon pepper seasoning

Got leftover Salmon? Perfect! Anne walks through turning that into a caesar wrap along with a tortilla and Caesar salad kit. Quite possibly the perfect 5 minute lunch, it's a quick win at home or for packing. After all, there's no microwaving fish, so your coworkers won't hate you. The full printable recipe is linked above, but here's what you'll need to grab at the grocery store: Protein: Salmon (leftover, canned, or smoked) Produce: Caesar salad kit (or romaine lettuce, parmesan cheese, and Caesar dressing) Inside aisles: Tortillas (soft-taco size or larger, NOT street taco size)

Anne talks through a simple pot roast using Tri Tip along with onions and carrots, perfect for busy days where you need a slow cooker dinner that takes just a few minutes to prep in the morning. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: Tri tip (about 2 lbs) Produce: 1 lb baby carrots, 1 large onion Inside aisles: 1 can beef broth, worcestershire sauce, salt, pepper, and garlic powder

Mixing up your lunch doesn't have to be complicated. Anne talks through making a typical turkey sandwich on pretzel rolls, and where to look for them in your grocery store. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Bakery: Pretzel Rolls (pssst... you might find them on markdown outside of the bakery section) Cold: Turkey slices, Cheese slices Inside Aisles: Honey mustard dressing

This episode features a recipe developed by Jenna Urben of The Urben Life. Nothing says easy like spaghetti and meatballs! On this episode, Anne walks through Jenna's recipe for baked meatballs, which happens to be gluten free, dairy free, and egg free.  There's no specialty ingredients though, you'll find everything you need in any major grocery store. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb ground beef (I personally used 85% lean) Produce: 2 cloves garlic, 1/2 small onion Inside aisles: 1 tsp worcestershire sauce Spices: 1 tsp each of dried basil, oregano, thyme, parsley, rosemary, and salt, plus 1/2 tsp black pepper. Love this recipe? Get to know Jenna better on her Facebook page.

Fall has two classic flavors: apple and pumpkin. Today we'll talk about the one you don't usually carve! Apple butter is easy and delicious, and a great way to use up apples when you end up with too many for eating as-is. The full printable recipe is linked above, but if you're going grocery shopping here's what you'll need: Produce: 3-4 lbs (approx) apples, 1 lemon Inside aisles: Brown sugar, regular sugar, vanilla, cinnamon, nutmeg, and salt

Anne talks through this one pot pasta dish with kielbasa smoked sausage, onions, and a cheese sauce to bring it all together. Ready in half an hour, there are a number of ways to make it your own with what you have in your kitchen. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat & Dairy: 14-16 oz kielbasa sausage, 4 oz cheddar cheese, 1/2 cup milk, 1 tbsp butter Produce: 1 small onion, minced garlic Inside aisles: 1 can (14-15 oz) chicken broth, 8 oz penne pasta, salt and pepper to taste

I'm visiting family this week, so we're skipping the intro and recipe. Instead, this 30ish second episode goes straight to reminding you that you're awesome, doing great, and deserving of rest. And it even features another voice, as my little wanted to record the last few seconds.

Anne talks through how to make this easy dessert on both the stovetop as well as the grill.  Either way, caramelized peaches are a simple and flavorful dessert that make the most of the summer fruit. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 3 peaches, 1 slice lemon (1/8) Cold: Butter Inside aisles: Brown sugar, cinnamon, and salt

This episode features a recipe developed by Liz Marino of The Clean Eating Couple. Chicken Parmesan is classic comfort food, and this one pot pasta version is a delicious meal that comes together in under an hour WITH chopping. Anne even has some additional tips on cutting that time down if you need to (spoiler alert: rotisserie chicken). The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1.5 lb boneless skinless chicken breast Veggies: 1 small or medium onion Inside Aisles: 24 oz jar pasta sauce, 3/4 cup Panko breadcrumbs, 1 lb pasta (campanelle, penne, or another short shape) Spices: Olive oil, minced garlic, dried basil and oregano, black pepper, and optionally red pepper flakes and fresh basil Dairy: 1 tbsp butter, 8 oz mozzarella, 1/2 cup parmesan cheese Love this recipe? Get to know Liz better on her Instagram.

Anne talks through making zucchini and yellow squash in either an air fryer or oven for a side dish that's easily turned into a meal by serving it with your favorite pasta. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Vegetables: 2 yellow squash and 2 zucchini (normal, cucumber-ish size) Seasonings: Salt, Pepper, Garlic Powder, and Oil or cooking spray

School is out, and the snack gremlins- er, children- are home. Anne talks through how to make banana based popsicles that have peanut butter so they aren't hungry for another snack quite as soon.  They also don't have a load of sugar, so kiddos shouldn't be bouncing off the walls after eating them. Well, not more than usual, anyway. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 4 bananas Inside Aisles: 1/3 cup peanut butter, 1 tbsp unsweetened cocoa powder, 1 tbsp maple syrup

Anne talks through making a lazy lunch- honey mustard wraps with rotisserie (or leftover, or deli) , including tips for keeping the fillings and sauce from squeezing out. Great for a quick and satisfying meal that mixes up the usual sandwich a bit, feel free to deviate from the ingredients below and use what you have handy in your kitchen. If you want a printable recipe that's linked above, but if you're making your grocery list here's what is in the wrap: Outside: Flour tortilla, soft-taco size Meat: Chicken breast, bacon Dairy: Sliced provolone Produce: Avocado Condiments: Honey mustard

Easy day of, and even easier when prepared in advance, breakfast sandwiches are an easy and satisfying start to the day. Anne talks through making eggs that don't fall apart, as well as how to heat them fresh as well as from frozen for whenever you need this grab and go style breakfast. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Bakery: Croissants (ideally from the clearance section- check near the back of the store) Dairy: Eggs and sliced cheddar cheese Meat: Bacon (leftover) or substitute your favorite breakfast meat

Anne talks through making these sweet potatoes that cook and mash right in the slow cooker.  Perfect for summer barbeques, they don't need that precious grill space and are great for hosting or for bringing your crock pot along for the party! The printable recipe is linked above, but if you're making your grocery list, here's what you'll need: Produce: 3 lb sweet potatoes Dairy: 1 stick (8 tbsp) butter Sugar & Seasonings: 1/2 cup brown sugar, 1 tbsp cinnamon, 1 tsp salt  

This episode features a recipe developed by Kaylen Knight of Flavorful Eats. Chicken Adobo is a Filipino dish that braises bone-in chicken in a savory, tangy sauce with onions and garlic. Even if you've not had a lot of Filipino food, this dish uses ingredients you probably already keep in your kitchen and most certainly can find at any major grocery store. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 3 lb bone-in chicken Veggies: 1 large onion Sauce Base: 1 cup soy sauce, 1/2 cup white vinegar Spices: 4 garlic cloves, 2 bay leaves, black pepper to taste, and cilantro to garnish Love this recipe? Get to know Kaylen better on her Instagram, or join her Facebook group.

Anne talks through making a simple skillet hash with just 3 main ingredients (plus oil, salt, and pepper).  A flexible meal that allows you to switch it up based on what you have or like, it's an easy weeknight dinner that can also be a savory breakfast- perfect for using up any leftovers! The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 1 lb sweet potatoes, 1 large sweet onion Meat: 1 package smoked sausage (about a pound- I used a 14 oz one) Seasonings: Olive oil, salt, and pepper to taste

Summer is right around the corner, and with it, tomatoes! Maybe you grow them (good for you!) or maybe you rescue a bag from the markdown produce bin at your grocery store (hello twin!), but either way extra tomatoes are great for roasting and then serving with pasta for a simple meal. Anne talks through roasting in the air fryer and oven in this episode of Easier Meals. The printable instructions are linked above, but if you're making your grocery list here's what you'll need: Produce: 2 lb tomatoes Spices: Olive oil, Italian Seasoning, Sea Salt Inside Aisles: Pasta (or you can serve them with something else) Enjoy, and have a day that's as amazing as you are!

Want a lazy Sunday or holiday breakfast? The next time you find yourself in Trader Joe's, look for their chocolate croissants in the freezer section.  Anne talks through how to proof these, bake them, and serve them. These are also perfect for Mother's Day coming up, even the littlest kitchen helpers can put frozen croissants on a baking sheet! The printable instructions are linked above, but if you're making your grocery list here's what you'll need: Essential: Box of TJs Frozen Croissants (chocolate or almond) Optional: Egg (for egg wash) or powdered sugar (for dusting)

This episode features a recipe developed by Susan Goldenberg of The Lazy Slow Cooker. Philly Cheesesteaks are a delicious dinner, and made in the slow cooker they're very easy too! Anne talks through making Susan's recipe along with some of the ways it's flexible, and reheating the leftovers so they're super tasty. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat/Cold: 1.5 lbs shaved beef (less is okay too, it'll just be heavier on the veggies) and provolone cheese (or cheeze whiz) Veggies: 2 bell peppers (1 red, 1 green, or your choice), 1 medium onion, 1 cup mushrooms (fresh or canned) Spices: Worcestershire sauce, minced garlic, onion powder, salt & pepper, olive oil (optional) Bread: Don't forget the hoagie rolls! Love this recipe? Get to know Susan better on her Instagram!  

Got leftovers? You can take those holiday roasts and easily transform them into quesadillas for a quick dinner or easy lunch.  Anne talks through how to make them, along with a lazy way to make caramelized onions in case your leftover roast didn't have any (or enough) cooked alongside it. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat/Cold: Leftover pot roast (or other meat), shredded quesadilla cheese Produce: Onion (or other preferred veggies) Inside aisles: Flour tortillas, cooking spray or oil   Other recipes mentioned: If you have leftover ham, substitute it for the chicken in this crockpot chowder.

Eggs are an Easter tradition for a lot of people, and it's easy to end up with more hard cooked ones than your family usually eats. Anne talks through how to turn them into avocado deviled eggs with a few simple ingredients, because deviled eggs always seem to disappear. The printable recipe is linked above, but if you're grocery shopping here's what you'll need: Cold: 6 eggs, 3 tbsp Greek yogurt, 1 slice bacon (optional, for garnish) Condiments: 1 tsp mustard, 1 tsp lemon juice Produce: 1/2 avocado Seasonings: salt and pepper to taste

Anne talks through how to make the Costco Beef and Sausage Frozen Lasagna in your oven, convection oven (or air fryer), and the microwave.  Get additional tips on reheating and storage for minimal dishes, and how to keep the sauce from being runny. The written instructions are linked above, and for this episode the only ingredient is the frozen lasagna.

This episode features a recipe developed by Kathy Berget from Beyond The Chicken Coop. Marinating chicken thighs in italian dressing is a super easy and budget friendly meal, even if you don't have Italian dressing from the store handy- Kathy has a simple homemade recipe that you likely have everything for already.  Anne talks through making it for the first time along with how to bake it if your grilling season hasn't arrived yet. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 6 bone-in, skin-on chicken thighs (you can substitute, but the cook time may change) Seasoning (aside from marinade): Salt & Pepper to taste Marinade/Dressing components: Olive oil, white wine vinegar, garlic powder, onion powder, dried oregano, dried basil, dijon mustard, sugar or honey, red pepper flakes, and salt. If you're interested in extending the shelf life of your food, check out Kathy's podcast Preserving The Pantry.  You can also get to know Kathy better on her Instagram. Other recipes mentioned in this episode: Air Fryer Mashed Potatoes

This 5 ingredient shortcut bruschetta pizza starts with store bought dough and jarred bruschetta topping for a quick and easy lunch or dinner. Anne talks through how to make it step by step. The printable recipe is linked above, but if you're making your grocery list, here's what you'll need: Refrigerated: 1 lb pizza dough, 4 oz mozzarella pearls (or other fresh mozzarella) Inside aisles: 5 oz jarred bruschetta topping, 1 tbsp balsamic glaze Produce: 5-10 fresh basil leaves Optionally, you may want some oil to grease your pizza pan.

This lent-friendly one-pot lemon garlic pasta is meatless as is, and pairs well with just about any seafood. Anne walks through how to make it in both the instant pot as well as on the stove top. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Inside aisles: 8 oz dry pasta Produce: 1 lemon, 4 cloves garlic Cold: 2 tbsp butter, 1/4 cup parmesan cheese Seasonings: salt

There's a special place in my heart for dump & go crock pot meals, especially ones with pretty minimal prep.  This curry and sausage dish uses store bought curry sauce to keep the ingredients list nice and short.  Anne talks through how to make it for your family for an easy weeknight dinner. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: About one pound of sausage (I used a 14 oz Kielbasa) Veggies: A medium onion, and a bag (1 lb) of baby carrots Sauce: 1 jar curry sauce (I use the 11 oz Trader Joe's Yellow curry) and 1 can (13-15 oz) coconut milk

This episode features a recipe developed by Lauren LeBlanc from Lauren From Scratch. Lauren is a Louisiana native, so when it comes to cajun flavor, she knows how to make it- but for those of us with kids (or our own) low heat tolerance, her cajun blackened shrimp is light on heat without being light on flavor. Anne talks through how to make this quick protein along with a few great ways to easily use it in a full meal like sandwiches or salads. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Seafood: 1 pound shrimp (for ease, buy them already peeled and deveined) Dairy: Butter (about 2 tbsp) Seasonings: Paprika (1 tsp), Salt (1/2 tsp), Oregano (1/2 tsp), Onion Powder (1/4 tsp), Pepper (1/4 tsp), Ground Thyme (1/4 tsp) If you're listening to this when it first airs, happy Mardi Gras! Should you want to make a King Cake, Lauren has a great recipe for that as well. Get to know Lauren better on her Instagram

One of the greatest ways to speed up dinner is to use leftover meat from another meal.  This pasta dish uses leftover steak, but it's pretty flexible on what protein you use- and honestly would be a good meatless Monday dish as well without it. Anne talks through preparing our sauce while the pasta cooks for a satisfying meal that's actually ready in under 30 minutes. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 6 oz spinach, garlic Cold/Meat: Butter, Heavy cream, Parmesan, Steak (leftover) Inside aisles: 12 oz jar roasted red peppers, 8 oz pasta Other recipes mentioned: if you already have red peppers you can roast them before they go bad instead of using jarred.

There are some days where dinner looks more like grazing on a variety of food with friends, be it an actual holiday, or the Super Bowl.  Those days are perfect for sharing hearty, satisfying appetizers like these copycat Cheesecake Factory Stuffed Mushrooms.  Anne talks through how to make them and what else you can add if you don't need them to be quite so restaurant inspired. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 24 oz mushrooms, 3 green onions, 1/2 lemon, 3 cloves garlic Cold aisles: Italian Cheese blend (look for one with fontina if possible), Butter Inside aisles: White wine, breadcrumbs Seasonings: Olive oil (optional), salt & pepper

This episode features a recipe developed by Megan Porta from Pip and Ebby. Winter is a time for cozy meals that are still easy to make- Megan's Instant Pot Spaghetti with Meat Sauce is a one-pot dish that you can walk away from for most of the cook time.  Anne talks through how to make it along with a few ways to take advantage of the meal's flexibility. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat and Pasta: Ground beef (1.5 lb) and Spaghetti (8 oz) Veggies: 1 onion Sauce components: Jar spaghetti sauce (24 oz), diced tomatoes (15 oz), beef broth (30 oz) Seasonings: Garlic (3 cloves), Italian seasoning (1 tbsp), fennel seed (1 tbsp), brown sugar (1 tsp), seasoned salt (1 tsp), salt (1 tsp), pepper (1 tsp) Toppings: Parmesan (1/4 cup) Also mentioned in this episode: Air fryer roasted red peppers Get to know Megan better on her Instagram  

When you think of steak and peppers, odds are good you think of a dish that uses soy sauce.  This is an italian style version that leans on italian seasoning and diced tomatoes instead.  Most importantly, it's delicious AND easy- this is a dump and go style crock pot meal.  Anne talks through how to make it, as well as ways to prep it ahead and how to use your instant pot instead if you're short on time. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: One pound trimmed steak (any cut) Veggies: A medium onion, bell pepper (I like red, but use your favorite!), and a 14-15 oz can of petite diced tomatoes Seasonings: Olive oil, italian seasoning, garlic powder, salt, and pepper

The best thing about refrigerated cinnamon dough is how easy and fast you can make cinnamon rolls with store bought dough. The second best thing is how fun and simple it is to dress them up a bit.  Anne talks through this 3 ingredient Oreo cinnamon roll recipe that adds oreos and heavy cream to your standard canned dough. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: 8 count tube of cinnamon roll dough 1/2 cup heavy cream 14 oreos (plus more for eating while it bakes)  

You've probably heard of the baked feta pasta dish that went viral in 2021, and it was popular for a reason: it's super easy and tasty.  This Mediterranean take adds balsamic and green olives, which gives it a deeper flavor and isn't quite as tomato-heavy. Anne talks through how to make it and what substitutions you can use if you aren't a fan of olives or feta. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: In the pan: 8 oz feta block, 1 lb grape/cherry tomatoes, 6 oz green olives In the pot: 12 oz pasta - something with ridges ideally Seasonings: olive oil, balsamic vinegar, garlic powder, basil, salt, and pepper

You're on the way home and don't feel like cooking, but takeout isn't a great idea either. Boxed mac and cheese or spaghetti with jarred sauce would do, but combined with doing dishes after still feels like more than you're up for. Been there? Same. Luckily once you have the ratios it's easy to make pasta in one pot- and if you have an instant pot you can walk away while it cooks too! The detailed printable instructions for are linked above, but here's the water amounts you'll need as discussed in the episode: 6 oz Mac 'n Cheese box: 1.25 cups water (5 oz pasta, 1 oz cheese packet) 7.25 oz Mac 'n Cheese box: 1.5 cups water (6 oz pasta) 8 oz pasta: 2 cups water 12 oz pasta: 3 cups water 16 oz pasta: 4 cups water

Maybe you had ham, maybe you had turkey, maybe roast beef.  Any are good in these 3-4 ingredient quick crescent roll sandwiches.   The printable recipe is linked above, but if you’re putting your grocery list together, here’s what you’ll need: 1 package crescent rolls (8 count) 8 oz leftover (or deli) meat 3-4 slices mild cheese Mustard or something you like for dipping

If you've been to Costco, you've probably seen the Salmon Milano in the take 'n bake section.  While their already prepped version is delicious and super convienient, it's also incredibly easy to recreate yourself.  Anne talks through making this copycat version with just 4 ingredients, including how to avoid overcooking it. The printable recipe is linked above, but if you're putting your grocery list together, here's what you'll need: 1 lb salmon 1 tbsp pesto sauce (any brand) 2 tbsp salted butter 2-4 sprigs dill weed Other recipes mentioned in this episode: Lemon Butter Garlic Pasta Air Fryer Zucchini and Squash

Is there anything better than a one pot dinner?  Probably, but when meal planning for the week it’s hard to beat simple dinners that don’t make a bunch of dirty dishes.  This baked feta chicken does just that- potatoes, tomatoes, bell peppers, and chicken in one skillet with feta cheese so you don’t need to make anything else to go with it.  Anne talks through this recipe step by step, along with substitutions you might decide to make in your kitchen. The printable recipe is linked above, but if you’re putting your grocery list together, here’s what you’ll need: 1 lb chicken breasts (boneless, skinless) 1 lb gold potatoes 1 bell pepper 10 oz cherry tomatoes 4 oz feta cheese Seasonings: salt, pepper, garlic powder, italian seasoning, and olive oil

Caprese is often thought of as a summery meal, and if you have fresh garden tomatoes, it absolutely is. But with the red and green of Christmas colors, this caprese ravioli may belong on your December menu too! Anne talks through this easy pasta dish, where the longest step is waiting for the water to boil. The printable recipe is linked above, but if you’re putting your grocery list together, here’s what you’ll need: 10 oz package cheese ravioli 4 oz cherry or grape tomatoes 2 oz fresh mozzarella cheese 1 tbsp balsamic glaze Olive oil (just enough to keep pasta from sticking) Salt (to taste, and for pasta water) As mentioned in the episode, I use a pot like (affiliate link) this one with a straining lid, so that I don't need to dirty a colander.  

Does the idea of smelling banana bread baking for an hour make you hangry?  Anne and her littles are with you- which is why this banana bread recipe is in muffin form.  Anne chats through this recipe as well as three different ways to soften butter a little faster to speed up your prep time and get to eating faster. The printable recipe is linked above, but if you’re putting your grocery list together, here’s what you’ll need: Wet ingredients 1 stick butter ¾ cup brown sugar 2 eggs 1 tsp vanilla 5 bananas Dry ingredients 2 cups flour 1 tsp baking soda 1 tbsp cinnamon ½ tsp nutmeg ¼ tsp salt Plus either cooking spray or muffin tin aka cupcake liners Optional extras: Baker’s extract, Mix-ins of choice (like chocolate chips or walnuts)

Got leftover tri tip (or another steak cut)?  Time for sandwiches!  Tri-tip sandwiches are a real treat for lunch, and a delicious dinner option as well.  Anne talks through the linked recipe as it's written, as well as other substitution ideas you can opt for as you look into your fridge. The printable recipe is linked above, but if you're putting together a grocery list, here's what you'll need per sandwich: 3.5 oz leftover steak 2 slices bread (or 1 roll) 1 slice cheese 2 tbsp sauce 2 tbsp caramelized onions Other recipes (aka toppings) mentioned in this episode: Caramelized onions and mushrooms Roasted red peppers

Cookies?  For Breakfast?  These deceptively healthy "cookies" are a great option when littles are asking for sweets, which always seems to be more often during the holiday baking season.  Anne talks through how to make them and why she usually skips the chocolate chips often seen in this style of cookie. The printable recipe is linked above, but if you're putting together your grocery list, here's what you'll need: 1 ripe banana 1 cup oats (rolled or quick) 2 tbsp peanut butter 1 tbsp maple syrup

This week we are breaking out the crock pots!  And not a lot else, today Anne talks through a 3 ingredient dinner that's made with just ribs, an all in one seasoning, and your favorite sauce.  We also chat about some tips for browning your meat.  Here is the full printable recipe for 3 Ingredient Ribs, but if you're putting together your grocery list here's what you'll need: Pork back ribs, Old Bay seasoning, and BBQ sauce Other recipes mentioned in this episode: Crock pot mashed sweet potatoes and Roasted Sweet Potato Slices If you want to make either of those as a side dish you'll need sweet potatoes, salt, butter or olive oil, cinnamon, and brown sugar.

This episode features a recipe developed by Melissa Williams from Persnickety Plates. This Halloween, Anne talks through making Melissa’s breakfast pizza that makes a great way to mix up breakfast or enjoy breakfast for dinner. The full printable recipe is linked above, but if you’re making your grocery list here’s what you’ll need: Dairy/Cold: Two 8 oz packages crescent rolls/sheets, 6 eggs, 8 oz cheese Other: Your favorite toppings (i.e. veggies, ham, bacon) Seasonings: Salt and pepper Also mentioned in this episode: Dump and Go Crockpot Meals Sides for quiche Easy Halloween treats by Melissa: Red Velvet “Raw Meat” Rice Krispies Treats Crockpot Halloween Haystacks Ghost Oreo Balls Get to know Melissa better on her Instagram

In this episode Anne reviews what Sous Vide is and how to get started with it. Beginning sous vide cooks will love how juicy and tender any steak comes out with this method. Tri-tip is an often glossed over steak cut that shines in the value department. The full printable recipe is linked above, but if you're putting together your grocery list here's what you'll need: Meat: a 2-3 lb tri-tip steak (sometimes called a "roast" on the package because of the size) Spices: Salt, black pepper, and garlic powder. Alternatively, your favorite steak rub. Optional: Smoked salt, oil, butter. Side dish recipes mentioned in this podcast include: Air fryer zucchini and squash Air fryer broccoli and cheese

Ready for an easy prep but decadent breakfast treat?  On this episode Anne talks through transforming store bought cinnamon roll dough into a dessert worthy breakfast: peach cobbler cinnamon rolls.  Just 6 ingredients including the rolls, it only takes a few minutes to prepare, and bakes in half the time of a traditional cobbler. The full printable recipe is linked above, but if you're putting together your grocery list here's what you'll need: Rolls: an 8 count of cinnamon roll dough Fruit: 15 oz can peaches packed in juice Dairy: 1/4 cup heavy cream and 4 tbsp butter Baking: 1/2 cup flour and 1/4 cup brown sugar