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How to Make Quiche for a Crowd

March 10, 2021 by Laura 4 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Making quiche for a crowd is a great and easy meal option. I’ll show you all my tricks for making this as simple as possible!

Yum

On the particular day I chose to serve quiche to my family and a living room (I prefer to call it my loving room) full of college students, I took about half an hour to put together six quiches. Truly, that’s all the time it took!

Cut into eight pieces each, this makes 48 servings and in our case, fed about 13 people. (We had a couple of pies leftover.)

I loved how easy it was to make this meal, and all of our guests felt like I was serving them something extra special!

Now, if you don’t have your very own 2-year-old to help you crack all the eggs, I’m very sorry because this endeavor will be less of an adventure and much more predictable. Egg cracking is one of Keith’s greatest kitchen pleasures. Thankfully, only 1 out of 36 eggs landed on the floor on this particular day.


Along with a helpful two-year-old, I also utilized another fantastic resource: frozen pie crusts. From the store. Someday maybe I’ll make pie crust again. Though when making this many quiches at once {Laura pauses to look up if quiche is plural of quiche}, I may always enjoy the ready-made crusts that the store provides so that I can instead use my time to love people rather than floury countertops.

Here’s another trick I enjoyed: I put all the eggs into my Blendtec and let this appliance do the work (in 7 seconds, thank you very much) to whip all the eggs for me. This was extra helpful because once whipped, I could then easily pour the eggs from my blender into my prepared pie crusts. Oh! Because I’d already filled each crust with a variety of quiche ingredients. Then I added eggs and stirred it all around.

How did I fill my quiche? Quiches? (Turns out, either one works as a plural form of quiche. Ya learn something new every day, thank you Google.) I filled them with a variety of goodies to give our guests lots of options. Some were filled with veggies like broccoli, sweet peppers, and onions. Some had ham and cheese. Some just had cheese. All of them had salt, eggs, cheese, and cream.

But I loved that I could set the crusts all out like an assembly line and fill them quickly with whatever I intended to put in them. Then after the eggs were prepared, I poured it in and stirred it around, then boom. They were ready to bake!

How to Make Quiche for a Crowd

5.0 from 1 reviews
How to Make Quiche for a Crowd
 
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Author: Laura
Serves: 8 per pie
Ingredients
  • Per Quiche, which makes 8 pieces:
  • 1 unbaked pie crust
  • 6 eggs
  • ⅓ cup heavy whipping cream
  • sea salt to taste
  • ¾ cup shredded cheese
  • 1½-2 cups other fillings like diced ham, cooked sausage, cooked bacon bits, broccoli, onion, sweet peppers, spinach leaves, etc)
Instructions
  1. Place fillings into each pie crust.
  2. Whip eggs, cream, and salt together in a bowl or blender.
  3. Pour egg mixture over the pie fillings and stir.
  4. Bake quiche in a 425 degree oven for 45-55 minutes or until a knife poked into the middle comes out clean.
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Quiche is great served with a salad and fresh fruit. :)

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Paleo Southwest Crockpot Chicken Supper

February 7, 2021 by Tasha Hackett 2 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Since when does Laura care about paleo foods? Oh, dear. Well, she doesn’t. But Tasha is trying a new thing with surprisingly great success. Paleo Southwest Crockpot Chicken Supper has been a favorite and it will definitely be added to the regular rotation.

I bet you’re wondering what’s with the trendy diet we’ve jumped on. Here’s the thing… I’ve never been inclined to jump on any type of diet because I didn’t believe in the idea of cutting out entire food groups. Let’s not even get into the details about how jumping is a high impact exercise and could be harmful if you are dealing with chronic achy joints and headaches. (I recommend yoga and stretching for beginners.) But elimination diets? I’m not here to argue the case of the paleo food choices. Except I will tell you, I paid a good amount of money to a doctor to get to the root of my achy joints and headaches and weird mood swings. He is making me eat paleo. At first, I was incredibly discouraged. I ranted and raved about how much I disagreed with the concept.

What is Paleo?

NO Dairy and NO Grains (including corn, oats, rice, quinoa, etc) and NO Legumes (including peanuts and soy) and NO sugar. WHAT IS LEFT!?!?!? BROCCOLI AND CHICKEN!? Poor Tasha. She can only eat broccoli and chicken. I was at Laura’s house (and we should have snapped a picture to document the momentous occasion) and I pulled a Laura and ate the spinach leaves directly out of the tub because I was so stinking hungry, but a few days later an amazing thing happened.

First, I must have gotten over the sugar craving hump because I wasn’t starving all the time anymore. Secondly, I discovered recipes that included a variety of flavors and foods I had never tried before. Dressing recipes with fresh squeezed orange juice, almond butter and garlic. Say whaaa? But it was amazing. I began making my own nut butters because all the ones I found in the store were too expensive and had added sugars.

Paleo supper isn’t always simple . . . so far.

paleo chicken supper

Yum

Because I’m still in the newish phase of this paleo food thing and I’m following a lot of other people’s recipes, food prep has been a priority of my life lately. Slowly I have been adapting the recipes I like to fit the simple standard that Laura has been teaching us. But the amount of chopping and sautéing that I’ve been doing the last 45 days is more than I would prefer. One important thing I’ve been learning is to start seeing onions and peppers as a solid filler, not a seasoning. Many of the paleo recipes call for a hefty amount of vegetables.

Southwest Crockpot Chicken Supper

paleo chicken

From start to finish this recipe took 5 hours. 10 minutes of chopping (but I use my nifty food processor for onions and garlic), leave it in the crockpot for four hours. Another 10 minutes of work to shred the chicken, chop the peppers and then let it simmer together for a few minutes. Work time for this paleo chicken supper? Perhaps 15 minutes. I served with avocados on top and ate it as-is. You could serve on top of a bed of greens or if you’re not on a restrictive diet, then you can add chips or tortillas and sour cream.

Paleo Southwest Crockpot Chicken Supper

Paleo Southwest Crockpot Chicken Supper
 
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Prep time
15 mins
Cook time
4 hours
Total time
4 hours 15 mins
 
Author: Tasha
Recipe type: Main
Cuisine: Southwest
Serves: 8
Ingredients
  • 4 pounds boneless skinless chicken breasts or thighs
  • 2 red onions, chopped
  • 4 cups salsa
  • 6 garlic cloves, minced
  • 3 Tablespoons homemade taco seasoning
  • 2 jalapeño peppers (optional)
  • 4 bell peppers, chopped
  • 2 avocados, chopped
Instructions
  1. In a crockpot, combine everything except the bell peppers and avocados.
  2. Cover and cook on low for 6-8 hours or high 3-4 hours.
  3. Remove chicken and shred with a fork and return to pot.
  4. Chop peppers and sear in a skillet for 4 to 5 minutes until roasted.
  5. Add peppers to crockpot.
  6. Stir and cover.
  7. Let simmer on high for another 20 minutes, adding water if needed for desired consistency.
  8. Top each serving with chopped avocados.
  9. Reheats well for left-overs.
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Paleo tricks

Did you know Laura already had a ton of paleo recipes on her blog? Or at least ones that are easily made paleo by adjusting only a few ingredients. Here are three treats that I have returned to a few times this year.

Chocolate Peanut Butter Cups (subbing almond butter and I use double the cocoa powder and a pinch of salt)

Simple Almond Flour Muffins (either cheat and use the butter or sub coconut oil)

Vanilla Pudding (Sub coconut milk and top with fruit and nuts for a full breakfast)

Do you have any favorite dairy-free, grain-free, legume-free, sugar-free recipes?


Tasha HackettTasha Hackett, friend of Laura and author of Bluebird of the Prairie, (a Christian romance releasing Spring 2021), is fueled by sunshine or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.tashahackett.com or Instagram @hackettacademy or for Laura @heavenlyhomemaker.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

How to Make Chicken Wings

February 3, 2021 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Here’s how to make chicken wings at home. You’ll wonder why you never tried this before!

Truly, this is as easy as the “Just Dump Some Sauce on Some Chicken” idea I shared a while ago. I’ll share a recipe below, but if you don’t even want to read that far let me just give you the simple instructions now:

How to Make Chicken WingsYum

  1. Put chicken wings in a crock pot. Who cares if they are still frozen?
  2. Dump on some sauce. Use whatever sauce you have. The final plops of three different bottles will work just fine.
  3. Cook this on low for a few hours.
  4. Eat the chicken as it falls off the bones.
  5. Smile and wipe yo mouth.

Chicken wings seem to be something we only order at restaurants. They seem like one of those hard-to-make special foods when in fact, all you have to do is dump some sauce on some chicken and let your crock pot do the rest.

I love fun food like this. {Sheds a tear.}

Oh, and if you serve your Chicken Wings with some Homemade Sweet Potato Fries, you will make your family feel like they’ve gone to a restaurant when in fact you’ve all stayed home and spent a total of $5.78 to feed your entire family.

Other great side dishes to serve with your Chicken Wings

  • A tossed salad
  • A steamed vegetable (such as green beans, peas, broccoli, cauliflower)
  • A roasted vegetable
  • Cream Cheese Corn
  • Honey’d carrots
  • Baked beans

How to Make Chicken Wings

How to Make Chicken Wings
 
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Author: Laura
Serves: 4-8
Ingredients
  • 2-5 pounds of chicken wings
  • 8-16 ounces of sauce (barbecue, teriyaki, sweet and sour, anything you like!)
Instructions
  1. Put chicken and sauce in a crock pot.
  2. Cook on low heat for 6 hours or until chicken is falling off the bone.
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I wish I could give more specific instructions but truly there are no perfect measurements for such a simple recipe idea. Just put your chicken in your crock pot. Cover it with sauce. Let your crock pot do the rest. You’re going to love this!

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The Easiest Pulled Pork

October 28, 2020 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Need a meal to feed a crowd? Make the Easiest Pulled Pork!

You know I’m not a gourmet cook. I’m not even super eager to try new spices in my recipes, simply because I like to stick with basics that I always have on hand. It’s just easier for me this way and saves brain energy and effort.

The food is still delicious!

One of the first times I made this Easiest Pulled Pork and fed it to our YC soccer teams, one of the coaches told Matt, “I don’t know what your wife does to season that meat, but it is so good!”

Truth: Matt’s wife barely does anything to season the meat. But shh. Don’t tell!

I just find that food can really taste great without going to a lot of trouble and taking a lot of time. Since it was a hit last year, I made pulled pork again for the teams this year. I made 20 pounds of pork, and I’m pretty sure it only took 5 minutes of prep.

How I make pulled porkYum

  1. Put the pork butt in the slow cooker (when I make huge amounts, I use a large roaster instead of a crockpot).
  2. Sprinkle on salt and garlic powder.
  3. Peel a few onions if I have time. Cut them and throw them in with the meat.
  4. Cover and walk away.
  5. Well yeah, plug it in and turn it on low first. Then cover and walk away.

The meat slow cooks for hours then falls apart at the end of the day. It practically shreds itself. Then it can be served on buns with barbecue sauce and that’s that!

Now, those of you with smokers can surely turn out much better-tasting pulled pork than I! But this is a method that any of us can do if we have a slow cooker of some kind. And pulled pork is an inexpensive and easy way to feed a crowd!

The Easiest Pulled Pork

The Easiest Pulled Pork
 
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Author: Laura
Serves: 24 servings
Ingredients
  • 6-8 pound pork butt
  • sea salt
  • garlic powder
  • 2-3 onions (optional)
Instructions
  1. Place the pork in a slow cooker.
  2. Sprinkle on seasonings liberally.
  3. Peel onions and chop them on top of the meat.
  4. Cook on low for 10 hours.
  5. Use a knife and fork to shred the meat, which pulls apart quite easily after the meat has cooked slow and low!
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Don’t need to feed a crowd, just your family? You can still make this easy meal and then freeze the shredded meat in meal-sized portions to pull out and rewarm as needed. SO EASY!

Feeding a crowd and want to get ahead? Make this meat days or weeks ahead. Put the shredded, cooled meat into freezer bags to save in the freezer until you need it. Then thaw and reheat as needed.

Great Sides to Serve with Your Pulled Pork

  • Buns and Barbecue Sauces
  • Party Potatoes
  • Simple Cream Cheese Corn
  • Simple Baked Beans
  • Raw Veggies with Dip
  • Fruit like grapes, watermelon, or cantaloupe
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Simple Honey’d Italian Chicken and Potatoes

October 8, 2020 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

This Simple Honey’d Italian Chicken and Potatoes will take you just a few minutes to prep!

Our amazing across-the-street neighbors decided in the midst of April quarantine to start raising and butchering chickens. They generously asked if we wanted in on it.

Wellllllll. Yes. We wanted some chickens, most definitely. But we knew nothing about raising them and butchering them, and we didn’t have time to commit to it. They assured us that they’d take care of the hard part (which sounded more fun than hard to them). So how could we say no?!

We helped pay for feed and other supplies, saved all of our food scraps for the growing chicks, and best of all? Our littlest guys learned to stop whatever they were doing outside to holler “doodle-do!” across the street whenever their roosters started crowing. Cutest. Think. Ever.

So now we have several locally grown chickens in our freezer (can it possibly get more local than ACROSS THE STREET?!). They even went so far as to cut legs and thighs off for us during the butchering process.

I’ve been using the thighs in this Honey’d Italian Chicken recipe and not only is it incredibly simple to put this all together, but it is also super delicious! I can quickly slide this into the oven to bake, then steam a veggie and get out mixed greens to go with it. So easy!

Simple 4-Ingredient Honey’d Italian ChickenYum

Simple 4-Ingredient Honey'd Italian Chicken
 
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Author: Laura
Serves: 4-6
Ingredients
  • 2 pounds boneless or bone-in chicken thighs or breasts
  • 2 pounds yellow or red potatoes
  • 3 Tablespoons honey
  • ¾ cup Italian Dressing
Instructions
  1. Place chicken in a baking dish.
  2. Scrub potatoes and cut them into wedges, placing them in the dish with the chicken.
  3. In a small saucepan, mix honey and Italian dressing over low heat until combined.
  4. Drizzle dressing mixture over the chicken.
  5. Bake, uncovered, in a 425 degree oven for 45 minutes or until chicken is no longer pink.
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If you prefer to use boneless chicken in this recipe, cut the baking time down to 25-35 minutes.

If you like simple recipes like this, you will love our Simple Real Food Recipes Cookbook. These are my go-to recipes now!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Simple Homemade Pizza

September 9, 2020 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Pizza might be one of my favorite meals, so of course, we need to have Simple Homemade Pizza recipe options!

Confession: I order pizza more often than I used to now that we have little ones again. Ok, that’s not really a confession, it’s just truth, but I don’t actually feel that it needs to be confessed. As if ordering pizza is evil??

Sure, I don’t make every single thing from scratch anymore. Sure, not everything we eat is top-notch anymore. We still strive to eat nourishing foods so we can stay healthy. How else are we going to keep up with this tribe?! But God’s strength is bigger than ours, and that’s the real way we’re thriving through this journey.

So. I order pizza sometimes. Guilt-free. I praise God for this option on busy days I have to be at court hearings or team meetings while juggling littles and bigs.

Also, we eat it on paper plates. This is a beautiful thing.

Well anyway, pizza. The homemade kind. It truly tastes better, and we have fun building it to our liking. Here are my top three homemade pizza methods, from easiest to hardest. But the hardest way isn’t really hard, because do you even know me at all?

How to make simple homemade pizzaYum

  1. Buy pre-made crusts. Keep them in your freezer. Add toppings and bake. SO EASY. Plus cheaper and better tasting than ordering pizza.
  2. Make crust from Stir and Pour Bread recipe. Flour your hands and press it onto a pan. Add toppings and bake. VERY EASY.
  3. Make Whole Wheat Pizza Crust, because it is the most delicious. Make crusts ahead and freeze them if you’re as ambitious as I used to be and may be again sometime. Add toppings and bake. STILL EASY.

Here are the crust recipes for you!

Stir-and-Pour Pizza Crust

Simple Homemade Pizza
 
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Author: Laura
Serves: 2 large pizzas
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
Instructions
  1. Stir all ingredients together.
  2. Cover and allow it to sit for 30 minutes.
  3. Spread dough on two *well-buttered* large pizza pans (three if you want a thinner crust)
  4. Bake in a 375° oven for 10 minutes.
  5. Pull partially baked crust out of the oven and top it however you like.
  6. Bake for 10-15 minutes more or until cheese has melted and becomes bubbly.
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Whole Wheat Pizza Crust

Simple Homemade Pizza
 
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Author: Laura
Serves: 2 large pizzas
Ingredients
  • 5 cups whole wheat flour (I use freshly ground flour from hard white wheat)
  • 1 teaspoon sea salt
  • 4½ teaspoons active dry yeast (or 2 pouches)
  • 2 cups warm water (The water should feel warm, but not hot.)
Instructions
  1. Mix all ingredients together, knead for 3-4 minutes, then allow the dough to “rest” for about 10 minutes (give or take).
  2. This dough makes 2 large pizzas, or 18 mini pizzas.
  3. Shape dough into desired pizza sizes and place on baking sheets.
  4. Bake in a 375° oven for 5-7 minutes.
  5. Remove crusts from oven, allow them to cool, then freeze in freezer bags.
  6. Or, top hot pizza crusts with desired pizza toppings.
  7. When you're ready, bake the pizzas at 375° for 10 minutes or until cheese is bubbly and beginning to brown.
3.5.3251

What’s your favorite kind of pizza?

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Simple Oven-Baked Pizza Nachos

August 23, 2020 by Tasha Hackett 4 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Ready for a great recipe from Tasha? This is a pretty fantastic idea!

Yum

What happened when Pizza met Nachos? Pizza Nachos. 

by Tasha Hackett

You can probably go on your merry way and figure this one out: Oven-Baked Pizza Nachos. Got it? But wait! Come back! I have a secret tip that takes this to the next level. Dip in warmed pizza sauce!

If you asked my family, “What’s better than nachos for dinner?” They will tell you it’s Pizza. Coincidentally, “What’s better than pizza for dinner?” Nachos. But I bet you can’t guess the newest thing I’m in love with…? Okay, fine, you got me. Pizza Nachos!!

But how simple is simple? Like, do I have to wash a bowl? 

This simple and easy dinner has become one of my favorite go-to meals where I feel like I’m meeting all the food groups (*cough* VEGETABLES) while still pleasing even the picky eaters. I started making this a few years ago, but I limited myself to traditional pizza toppings such as pepperoni, olives, mushrooms, peppers, etc., and mozzarella cheese. But this summer I realized, “I can hide all sorts of vegetables in mozzarella cheese!” (Namely zucchini.) One day, when I happened to be out of everything fresh I pulled canned chicken from my emergency pantry. Because even though I’m pretty talented at life, Laura still is mentoring me on the whole meal-plan-ahead-thing. Thus began the weekly Pizza Nacho extravaganza because even though Stir-and-Pour Pizza Crust is amazing and simple and easy, even that is too much for me right now. (Let’s be real, stirring and pouring I can handle, it’s the waiting and baking and that extra bowl to wash that does me in.) 

Okay, Karen, you can stop scrolling. Here’s how SIMPLE Pizza Nachos are made. 

  1. Spread a baking dish with tortilla chips. I use my large pampered chef jelly-roll pan. But you can use any pan you like that has an edge to keep the chips from falling into your oven and burning and setting off your smoke alarm and will leaving you wishing you had just ordered pizza like Susan does every weekend and then maybe you wouldn’t be pulling out the fire-extinguisher on a busy evening. So… I’ve used two 9″ X 13″ pans before and that works well. 
  2. Sprinkle a very sparse layer of shredded mozzarella on the chips. This is the glue to hold your toppings together.
  3. Add your toppings of choice. Feel free to be creative or not. I’ve been enjoying diced zucchini and green peppers with canned chicken on mine! Garden fresh basil and jalapenos are delightful. 
  4. Sprinkle with just a touch of Italian seasoning, salt, and garlic.
  5. Add the rest of the cheese to completely cover any sneaky vegetables you don’t want certain family members to know about. 
  6. Bake in the oven at 350° until the cheese is melted and just starting to brown. About 8 minutes. You CAN use broil for a couple minutes instead and you will have dinner, like, yesterday. But broil is not for the faint of heart, or the easily distracted, and you may want to go back to step #1 read it through carefully before you ever ever ever use the broil function… you’re welcome. #TashaCantBroil #BurnedFoodGuaranteed #TrueStory #GoAheadAndUseBroilifYoureVeryBrave
  7. While your Pizza Nachos are baking (or not burning under the broiler thing), warm up your pizza sauce of choice and do a little dance, but not too much dancing if you’re broiling. 
  8. Serve with metal salad tongs, because I don’t know any other way, and dip in pizza sauce.

pizza sauce

What are you waiting for? Go forth and make simple food.

And now I’m going to go eat one of those chocolate peanut butter cups that I have stored in my refrigerator because Laura made me do it and now I’m addicted and all this talk about pizza and nachos has me drooling.

Have you ever made pizza nachos before? I feel like I made this up, but I probably did not. Also, serious question: Is it even possible to broil without walking away and forgetting about what’s turning black in the oven? I know I’m a super unique and wonderful individual human person, but I can’t be only one with this skillset. 

P.S. You’re still allowed to plan ahead with this meal and write it on your meal plan that Laura has been teaching us about, and then you can relax that you have one less thing to worry about because you don’t even have to wash a dough bowl. 


tasha

Tasha Hackett is an unpublished Christian romance author who sometimes lives in a dream world of the Midwest 1800s with her characters. Graciously, Laura lets her play on the blog a few times a month! Tasha likes to encourage women, stay out of debt, read wonderful books, and homeschools with her four children. You can find her playing on Instagram @HackettAcademy and @heavenlyhomemaker.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Potato and Bacon Foil Packs on the Grill

July 15, 2020 by Laura 1 Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Make yourself some Potato and Bacon Foil Packs for the grill! You will not be disappointed!

I may have to make this every week of the summer! The flavor is unbelievably good. And of course, these are really easy to make!

I like to prep them in the afternoon while the babies are napping. Then at dinnertime, we throw them on the grill. While they cook, we steam some veggies. And the meal is perfection!

First things first, make yourself a batch of this Ranch Dressing Mix. I like keeping a full jar of this mix in my pantry to use in recipes like this!

Second, consider making a batch of Bacon Bits like this. I love having these ready to grab and use in recipes!


If you’ve got those prepped ahead, you can make these Potato and Bacon Foil Packs super quickly!

Ready to put yours together?

Potato and Bacon Foil Packs on the GrillYum

Potato and Bacon Foil Packs on the Grill
 
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Author: Laura
Serves: 6-8
Ingredients
  • Heavy-duty foil
  • 5 pounds baby red potatoes
  • ½ pound cut and cooked bacon
  • 4 Tablespoons ranch dressing mix (or 1 pouch)
  • 1 stick of butter, cut into 12 slabs
  • Shredded cheese and sour cream for serving (optional)
Instructions
  1. Wash potatoes and slice them into very thin slices.
  2. Place them in a large bowl.
  3. Stir in cooked bacon and ranch dressing mix.
  4. Prepare foild packets using a double layer of foil filled with potato mixture. (I try to make my foil packets thin so they will cook faster on the grill. So I make this recipe into 3 large, flat foil pouches.)
  5. Top potato mixture with slabs of butter.
  6. Close pouches securely for the grill.
  7. Cook pouches on the grill for 15-30 minutes, turning occasionally for even cooking.
  8. When you can easily poke a fork into the pouches, you'll know the potatoes are thoroughly cooked.
  9. Pull potato pouches off the grill and serve with cheese and sour cream!
3.5.3229

 

Need more recipes for the grill? Here’s a great list!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Simple Salsa Burgers

June 3, 2020 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Need a fun idea for a tasty new burger to grill this summer? You have to try these Simple Salsa Burgers!

Yum

You know me. I love to make food extra special, but I don’t like to spend a lot of time doing it. I’m simply not a gourmet cook.

But how easy is it to stir a little something special into regular ol’ hamburger meat? So easy. In fact, you might remember these three super easy Burger Recipes I’ve shared through the years:

  • Simple Make-Ahead Parmesan Burgers
  • Simple Cheese-Stuffed Burgers
  • Cheddar Ranch Burgers

Not that regular ol’ burgers aren’t pretty awesome in and of themselves.

But now we’ll do something wild and crazy and dump some salsa into our meat before we shape patties. If you want, you can also stir in some shredded cheese. We prefer to leave out the cheese and instead melt a slice of cheese on top of our Salsa Burgers.

And we like to top it with this Easy Guacomole. So good!!!


Simple Salsa Burgers

Simple Salsa Burgers
 
Save Print
Author: Laura
Serves: 8
Ingredients
  • 2 pounds ground hamburger
  • 1 cup salsa
  • 1 cup shredded cheese (optional)
Instructions
  1. Mix together ground meat and salsa.
  2. Stir in shredded cheese if you like.
  3. Shape mixture into 8 patties.
  4. Grill or fry per your preference!
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What are your favorite ways to make burgers?

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Psssst! Everyone be sure to grab our Simple Real Food Recipes cookbook full of amazingly tasty and simple real food recipes like this one!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Easy Crock Pot Fajitas

May 17, 2020 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Easy Crock Pot Fajitas? Yes!!! The easiest!

Yum

Stand at the stove and fry your fajita meat and veggies if you like. But as for me, I’ve learned to throw all of my fajita ingredients into my crock pot and I don’t think I can go back! I don’t think it changes the flavor one bit, and if anything, since the meat is cooked low and slow, I think these actually taste better!

It goes without saying that throwing everything into a crock pot makes meal prep so easy! And I’ll let you in on a couple of other little time-saving secrets:

  1. I cheat and buy meat already sliced for fajitas and ready to dump into my crock pot. (Yes, it costs a little more. But I’m spending my time with these cuties)
    I’m also spending time with my big kids and our new boys who fall somewhere in the middle, but I don’t usually take pictures of them helping me with laundry. They are still cute too, though.
  2. I found that buying a frozen bag of sliced sweet peppers is incredibly helpful and DOESN’T cost more than buying them fresh and cutting them myself! This is a huge perk and also helpful because:
    The babes have learned to climb on everything, and since there are two of them, it doesn’t work for me to turn my back to them while I cut sweet peppers.

So, now you know. I buy pre-cut meat and pre-cut veggies. Again, let me say that buying pre-cut frozen peppers costs the same or LESS than buying fresh peppers and taking the time to cut them myself. Score!

Now that I have my convenient, but still real-food ingredients, I can throw them into my crock pot, season it quickly, and five mintues later our dinner is cooking. My job here is done. Now I can go chase babies out of the…um, just about out of everything. Phew!

Easy Crock Pot Fajitas

Easy Crock Pot Fajitas
 
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Author: Laura
Serves: 4-6
Ingredients
  • 2-3 pounds steak or chicken, sliced in thin strips
  • 16-ounces frozen sweet peppers or 2-3 sweet peppers slicked in thin strips
  • 1 small onion, sliced in thin strips
  • Sea salt to taste
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
Instructions
  1. Mix everything in a crock pot.
  2. Cook on low for 6 hours.
  3. Serve on tortillas or in a bowl of rice with any of your favorite fajita fillings!
3.5.3229

See how pretty the ingredients look after you put them into your crock pot, turn it on, and walk away?

We love serving these with this Easy Guacomole, and it gives me great joy that guac is a way to sneak veggies into my kids!

Our kids like wrapping these in tortillas like regular fajitas. But Matt and I have enjoyed putting our fajita filling into a bowl of rice made like this. SO flavorful and good!

Give these easy fajitas a try. You will love how simple and delicious they are!

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Psssst! Everyone be sure to grab our Simple Real Food Recipes cookbook full of amazingly tasty and simple real food recipes like this one!

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