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Spicy. Southern. Classic. Affordable. Two New Orleans favorites, dirty rice, and jambalaya, are combined into a delicious one-pot dinner. If a budget-friendly powerhouse of a meal is what you are looking for, this is it! Serves: 6 Jump to recipe We live just a couple of hours from New Orleans, and we enjoy visiting the wonderful zoo, museums, and restaurants there. When we can’t get to New Orleans, we put on one of our favorite family movies, Disney’s The Princess & The Frog. We watch together while enjoying a deliciously warm bowl of Dirty Jambalaya with Venison Sausage, a side of Buttermilk Fried Okra and a Honey Butter Yeast Roll . This dish will jazz up any weeknight! For this recipe you will need: Spicy Venison Sausage We love the rich and slightly gamey flavor of fresh venison and feel it pairs perfectly with the spices in this recipe. I've also used a smoked pork sausage such as Conecuh with much success. Venison can become tough and dry quickly, so it is best to cook it “low and slow”. White Rice A long-grain white rice, like basmati or jasmine, will keep its texture and will avoid turning into a mushy final product. A short grain rice is not recommended for this dish. Oil I love having my Garlic and Cayenne Infused Olive Oil on hand for everyday use and it pairs perfectly with the sausage and spices for this dish. You could also use a neutral oil like Avocado or plain olive oil. Onions, Peppers, & Celery… and a little garlic, too. In the South, this combo is also known as The Holy Trinity because of how often they're used in popular classic, southern dishes. Credit for coining the term has often been given to Paul Prudhomme, a celebrity chef and South Louisiana native. Garlic pairs so nicely with The Holy Trinity that it seems almost like a sin to leave it out! White Wine The high acidity in a good, white wine becomes concentrated as it cooks and gives a savoriness to help balance the spiciness of the overall dish. Chicken Stock We're building layers and layers of delicious flavors in this dish. You don’t want to miss out on adding a good, homemade chicken stock. The stock will help introduce a subtle richness that lingers in the background. Tomatoes & Green Chilies What The French Quarter is to New Orleans, tomatoes and green chilies are to jambalaya! Spices Salt, pepper, red chili powder, smoked paprika, and parsley. Let’s make Dirty Jambalaya with Venison Sausage! First, using a Dutch Oven, you’ll want to get a quick sear on your venison sausage. Remember, we don’t want to cook it through we’re just bringing out those delicious flavors. Remove sausage from pan and set aside on a paper towel-lined plate. Do not discard the grease from the sausage. Next, add onion, celery, and peppers until soft and lightly caramelized. Add garlic and sauté for one minute. Carefully, add wine to hot pan and scrape up any cooked-on bits. Pour in chicken stock and tomatoes with green chilies. Add rice and the remaining ingredients. Stir well to combine. Heat to boiling then reduce heat to low. Simmer on low heat for approximately 25 minutes or until rice is fully cooked and the majority of the liquid has been absorbed. Ingredients 1-pound spicy venison sausage cut into ¼” rounds 2 Tablespoons Infused Olive Oil 1 medium yellow onion, chopped 3 stalks celery, chopped 1 medium red bell pepper, chopped 4 large garlic cloves, minced ½ cup white cooking wine 2 Cups uncooked, long-grain white rice 3 cups Chicken Stock 1 10-ounce can tomatoes with green chilies, undrained 2 Tablespoons Worcestershire Sauce 1 8-ounce can tomato sauce 1 Teaspoon salt ½ teaspoon ground black pepper ½ teaspoon ground red chili powder ¼ teaspoon ground smoked paprika 1 teaspoon dried parsley Directions In a large Dutch oven over medium-high heat, cook sausage. Remove to paper towel-lined plate. Sauté onions, celery, and bell pepper in residual sausage grease until soft and lightly caramelized. Add in minced garlic and sauté for approximately 1 minute or until fragrant. Slowly add white wine and deglaze the bottom of the pot by loosening any bits stuck to the pot. Pour in chicken stock and tomatoes with green chilies. Gently stir to combine. Add rice and all remaining ingredients. Heat to boiling then reduce heat to low. Simmer for approximately 20-25 minutes or until most of the liquid is absorbed and rice is tender. How to Freeze Dirty Jambalaya with Venison Sausage Prepare as directed but shorten cooking time to approximately 15-20 minutes to maintain some of the liquid. Allow mixture to cool to room temperature. Spoon the mixture into a freezer-safe container with a seal-tight lid for up to 3 months. How to Prepare Frozen Dirty Jambalaya with Venison Sausage If your freezer-safe container is glass, allow the dish to come to room temperature before placing it in a preheated 400-degree oven. If your container is not glass, such as a foil pan, place the dish directly into a preheated 400-degree oven. Bake uncovered for approximately 405 minutes or until the jambalaya is heated through completely. Did you enjoy this Dirty Jambalaya with Venison Sausage? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Everyone will be asking for seconds of this traditional family favorite! Perfectly seasoned ground beef topped with a zesty tomato glaze Jump to Recipe Meatloaf is definitely a classic, but did you know that it was originally served for breakfast? During the 1870s New Englanders wanted to utilize the cheaper cuts of their cattle. A few spices, eggs, and milk-soaked bread were added, and meatloaf was created! You can learn more about the history of meatloaf here . The classic meatloaf we know, and love today really hasn’t veered too far off its original course. The use of affordable, simple ingredients continues to make this budget-friendly recipe a family favorite. I like to prepare the loaf early in the day (or even the night before), cover it with plastic wrap or foil, then bake when ready. Why not make one for now and one for later? Make the most of your time in the kitchen by making an additional meatloaf for an easy freezer meal. Place the prepared loaf (uncooked) into a freezer-safe baking dish and cover securely. When ready to bake, place the dish into your refrigerator for at least 24 hours and allow to thaw completely. To save space in my freezer, I like to store in these glass Pyrex bread pans . Ingredients ( Serves: 6-8 ) 2 pounds lean ground beef (85%-93%) 1 large egg 2 Tablespoons Worcestershire Sauce 2 Tablespoons ketchup ½ - ¾ cup Italian Seasoned Breadcrumbs 1 Tablespoon dried Oregano 1 Tablespoon dried Basil 1 Tablespoon dried Chili Powder 1 Tablespoon dried Smoked Paprika ½ Tablespoon dried Parsley ½ Tablespoon Onion powder ½ Tablespoon Garlic Powder ½ Tablespoon ground Black Pepper 1 Tablespoon Salt Glaze 1 cup Ketchup 1 Tablespoon Worcestershire Sauce 1 Teaspoon dried Oregano 1 Teaspoon dried Basil 1 teaspoon dried Chili Powder ¼ teaspoon Parsley ¼ teaspoon Onion powder ¼ teaspoon Garlic Powder ¼ teaspoon ground Black Pepper ¼ teaspoon Salt Directions for Meatloaf Preheat oven to 350 degrees. In a large bowl, thoroughly mix all ingredients together. In a 9x13 baking dish, form mixture into a loaf (approximately 3-4 inches wide by 7-8 inches long). Bake uncovered for 50-60 minutes. Directions for Glaze Increase oven temperature to 425 degrees. In a medium bowl, mix all ingredients until well combined. Spoon mixture onto baked meatloaf and spread to make an even layer. Place covered meatloaf back into the oven and bake for an additional 10 minutes. Allow cooked meatloaf to rest 10-15 minutes before slicing. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

These Homemade BBQ Meatballs are nice and crispy on the outside, and melt-in-your mouth tender on the inside coated with a delicious, savory homemade BBQ sauce! Jump to Recipe Y’all have probably learned by now that I really love a recipe that allows me the opportunity to prep it ahead of time. Like the meatballs for my Italian Meatball Sub Sandwiches , my Homemade BBQ Meatballs can be made in advance and stored in the refrigerator for up to 2 days before cooking. Being able to prep them ahead of time makes them a perfect addition to any potluck or celebration or for a quick weeknight dinner. I'll often make a double batch of these delicious bites for a freezer meal that I can pull out on a long, super busy day! And speaking of long days, these long, cold winter days have me dreaming about spring flowers and summer grilling. Don’t get me wrong, we enjoy slow cooker favorites like Comfy Cozy Slow Cooker Chili and delicious, creamy soups like my Cheddar Broccoli Soup , but on those really cold days I just can’t wait for the sunshine. I love making these meatballs in the wintertime because they help to remind me that warmer, sunnier weather will be here before we know it. This recipe has the perfect blend of spices, smokiness, and sweetness that is sure to wake up your taste buds! I often serve them with my White Cheddar Loaded Mashed Potatoes or mix them into my Homemade Macaroni and Cheese for an all-in-one meal. For this BBQ Meatball recipe, you will need: Ground Beef If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat does not dry out. Overworking the meat can make the meatballs tough and dry. So, working quickly with a cold meat mixture is key to keeping all of that moisture locked in. Breadcrumbs Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. I use my food processor to grind them up finely. Egg A simple egg can add moisture and a rich flavor. It will also help to bind our meat mixture together. I like to add just a splash of milk to my egg for additional richness and another moisture component, but this is completely optional. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious umami flavor, and aromatic powerhouses like garlic and smoked paprika are sure to add a mouthwatering goodness to every bite! Homemade BBQ Sauce We've tried and even liked some store-bought sauces, but we just love homemade barbeque sauce. Store-bought sauces tend to be on the sweeter side which can be hard to overcome on the flavor palate. You just can’t beat the freshness of a homemade sauce! Making these Homemade BBQ Meatballs is incredibly easy! Here’s how: First, preheat the oven to 375 degrees. Set aside a 9x13 baking dishes. Mix together meat, herbs, spices, Parmesan, 1 large egg, ¼ cup marinara sauce, and about ½ cup of breadcrumbs in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs. Next, using a small cookie scoop, begin forming meatballs. Place into baking dish, and bake for approximately 20 minutes. Then add remaining marinara sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees. Yield: Approximately 35 meatballs Ingredients 2 pounds lean ground beef 1 large egg, slightly beaten 1 pint homemade BBQ sauce (reserve 1½ cup) 1 Tablespoon ground black pepper 1 Tablespoon salt ½ Tablespoon garlic powder ½ Tablespoon onion powder ½ Tablespoon chili powder ½ Tablespoon smoked paprika 1 teaspoon ground mustard ½ - 1 cup breadcrumbs Directions Preheat oven to 375 degrees. In a large bowl, thoroughly combine all ingredients with only ½ cup homemade BBQ sauce. Roll into one-inch balls, and place into two 9x13 baking dishes. Bake for approximately 45 minutes or until meat is cooked through and evenly browned. Pour the remaining homemade BBQ sauce on the top of each. Bake for an additional 15 minutes. Try dipping these savory, sweet bites into my Homemade Nacho Cheese Sauce for the ultimate two-bite appetizer! Helpful Tip : I find using a cookie scoop helps to ensure unform size for even baking. How To Freeze Homemade BBQ Meatballs Prepared meatballs can be stored in the refrigerator for up to 5 days or frozen in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It's recommended beef be cooked to an internal temperature of at least 160 degrees. We love hearing from you, so if you made this recipe, please let us know how it turned out! Click the heart at the bottom of this post and leave a comment down below. Be sure to take a photo and tag me on Instagram and Facebook! Simple things like that help our small family business grow. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

These Baked Chicken Taquitos are tortillas filled with seasoned chicken, a creamy mix of sharp cheddar cheese and sour cream, and zesty Salsa Verde and baked until crispy. Jump to recipe You may have noticed from previous recipe posts like my Spicy Stuffed Bell Peppers , Pepperoni Pizza Pinwheels , and Buttermilk Mixed Berry Waffles , that I’m a huge fan of recipes that can be made ahead of time and freeze beautifully. Meal prep is fast, convenient, and affordable. My future self is always so very grateful for my past self’s efforts! We’re busy around here, so sometimes we need a meal that we can just reheat quickly without sacrificing taste and quality. Simple ingredients turn into one of our favorites for lunchtime or as just a quick snack. This recipe makes forty taquitos so they’re the perfect addition to any potluck table or as an appetizer on game day. Delicious and ooey-gooey, they’ll keep you coming back for more! Ingredients needed to make Baked Chicken Taquitos: Chicken I like to use boneless, skinless chicken thighs for this recipe because they don’t dry out as easily as chicken breasts. They also tend to thaw a little quicker in the refrigerator. To make life simpler, you could always opt to purchase a rotisserie chicken. Many supermarkets even sell rotisserie chicken pre-shredded. You'll need approximately 4 cups of shredded chicken for this recipe. Tortillas We are a house divided when it comes to tortillas. A couple of us love the soft flour ones and a couple of us love the crunch of the corn ones. I typically make both types to please everyone. However, you can certainly pick your favorite! Spices When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like cilantro and cumin are sure to add a mouthwatering goodness to every bite! Cream Cheese & Sour Cream Both offer a creamy tang that pairs perfectly with the spices and Salsa Verde. Salsa Verde Also known as Tomatillo Salsa, Salsa Verde is made from tart tomatillos, jalapenos, onions, garlic, cilantro, and lime juice. Salsa Rojo (Red Salsa) is also delicious but is made with tomatoes rather than tomatillos. Cheese We love extra sharp white cheddar cheese, however, pepper jack or Monterey jack would also be delicious! Making Baked Chicken Taquitos is easy! You’ll need cooked chicken for this recipe. If your chicken is raw, go ahead and bake it at 400 degrees for about 25-30 minutes or until an internal temperature of 165 degrees has been reached. Add cooked and shredded chicken to a large mixing bowl. Combine cream cheese, sour cream, Salsa Verde, and spices with the chicken. Fold in shredded cheese. Begin softening tortillas by warming them in the microwave for about 10 seconds or in a skillet on the stove until warm. Spoon 2-3 tablespoons of the chicken mixture into warmed tortilla and roll tightly. Place the rolled tortilla seam side down on a baking sheet lined with parchment paper. Lightly coat the tops of the rolled tortillas with a neutral-tasting cooking oil, such as olive oil or avocado oil. Bake at 400 degrees for approximately 13-15 minutes or until the tortillas are golden brown. How to Fry Chicken Taquitos Heat 1-2 inches of oil in a medium skillet over medium heat. Carefully place a few prepared taquitos in the pan. Do not overcrowd the pan. Fry for a few seconds on each side or until golden brown and crispy. Remove taquitos from the skillet and place on a plate lined with paper towels to capture any excess oil. Serve warm. How to Freeze Chicken Taquitos for a Party or Potluck If I’m preparing these chicken taquitos for a party or potluck, I prefer to store them prepared but unbaked in a freezer-safe bag or container. When I’m ready to cook them, I remove them from the freezer bag and place them on a baking sheet lined with parchment paper, and bake at 400 degrees for about 18-22 minutes. They’ll take just a few minutes longer since they're frozen. How to Freeze Baked Chicken Taquitos for Meal Prep When I’m making these for my family to have as a quick lunch or snack, I bake them as directed and store them in a freezer-safe bag or container. To reheat, microwave frozen, fully cooked taquito for approximately 2 ½ to 3 minutes or until heated through. Make this recipe with me on YouTube! Yield: 40 Taquitos Ingredients 4 cups boneless, skinless chicken thighs, cooked and shredded 8 ounces cream cheese 8 ounces extra sharp cheddar cheese, shredded 1 cup sour cream 2 cups Salsa Verde 2 teaspoons garlic powder 2 teaspoons cilantro 2 teaspoons paprika 2 teaspoons chili powder 1 ½ teaspoons cumin 1 teaspoon onion powder 1 teaspoon salt 20 six-inch flour tortillas 20 six-inch corn tortillas Directions Preheat oven to 400 degrees. In a large bowl, combine cooked shredded chicken, cream cheese, sour cream, Salsa Verde, and spices. Fold in shredded cheese. Working in small batches, soften tortillas by warming them in the microwave for about 10 seconds or in a skillet until warmed through. Using a 1-inch cookie scoop, spoon 2-3 tablespoons of the chicken mixture onto a tortilla. Wrap the tortilla tightly and seal with the water and cornstarch mixture to help hold the seal. Lightly brush or spray olive oil over the tops. Place wrapped tortillas seam-side down on a prepared baking sheet and bake for approximately 15 minutes. These crispy taquitos pair perfectly with my Homemade Nacho Cheese Sauce ! Did you enjoy this Baked Chicken Taquitos recipe? Let us know in the comments! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Homemade pizza dough and homemade pizza sauce are the delicious base for these family-favorite pizza pinwheels! Layers of pepperoni, mozzarella, and parmesan are wrapped into a delicious pinwheel shape to create an easy and delicious appetizer, snack, or quick dinner that’s fun to eat! This post may contain affiliate links. Read our disclosure policy . Jump to recipe As a busy, homeschooling mom who works outside of the home, I need meals that are quick and delicious. Oh, and they need to be as homemade as possible. If you can relate and could use a little inspiration, welcome! As I mentioned in my BBQ Chicken Pizza post , we love pizza night in our house but sometimes it can get a little ho-hum. Fortunately, homemade pizza is completely customizable! Changing up sauces and toppings is a quick and easy fix to liven things up, but another way is how pizza is presented. Pepperoni Pizza Pinwheels make pizza night fun again! Not only are these delicious pizza pinwheels cute and tasty, but they also freeze and reheat beautifully! I like to make a double recipe and store them in the freezer. When the kids are in need of a quick lunch or snack, they simply take one out and microwave it for about a minute. If you need a quick lunch for work or school, they thaw quickly and will be ready by lunchtime. Voilà! Quick, easy, delicious, and almost completely homemade. Yep, that checks all of my boxes! Ready to get started? For this Pizza Pinwheels recipe, you will need: Homemade Pizza Sauce There’s just something about a homemade pizza sauce. Maybe it’s the taste of last summer’s tomatoes, garden fresh herbs, or the hard work that went into preparing a big batch to last all year long. Whatever it is, homemade pizza sauce just can’t be beat. If you’re not a home canner yet or if you just have yet to restock, no worries! You can make a quick and easy version. If I need to make a sauce, I like to make it before I start on the dough. This way my sauce has plenty of time to cool down before I add it on to the dough. 1 6-ounce can tomato paste 1 ½ cup water 2 Tablespoons infused oil 2 teaspoons dried oregano* 2 teaspoons dried basil* 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon chili powder Combine all ingredients in a small saucepan and simmer over medium heat for approximately 5-7 minutes. Mix continuously until the paste begins to thin out. If you prefer a thinner sauce, add one tablespoon of water until you reach your desired preference. Allow the pizza sauce to cool to room temperature before placing onto the dough. I like to make my sauce first, then my dough so that it has plenty of time to cool down before If you need a store-bought substitution, we really liked Target’s Good & Gather Organic Pizza Sauce. * For this recipe I used my fresh herbs that I dehydrated with my Excalibur Dehydrator. If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. Make this recipe with me on YouTube! Homemade Pizza Dough Preparing homemade pizza dough is really simple. It only takes 6 pantry staple ingredients that you likely already have on hand. If you’re using a pizza dough that’s been frozen, you’ll need to thaw it out at room temperature for a few hours before trying to roll it out. You can also use your favorite store-bought pizza dough. In a pinch, I’ve used one from Publix bakery and it was pretty good. Chive & Onion Cream Cheese Spread You may be asking yourself, is this really a necessary ingredient? The answer, probably not. But it is so worth adding! It adds a creaminess that pairs perfectly with the acidity of the pizza sauce. I love this one . Pepperoni Slices I like to get our pepperoni slices from the deli department. I find the larger slices cover more of the dough surface without popping out when I roll the dough up. I ask for the pepperoni to be sliced at 1/16 of an inch. This provides a slice that is thick enough to not tear to shreds when cut and holds up to the thickness of the dough. It’s also thin enough to get a good bang for my buck. Cheese What’s more classic on pizza than mozzarella cheese? We love the creaminess of the mozzarella paired with the tangy and nutty complexity of parmesan. I highly recommend skipping the pre-shredded varieties at the store and opting for a good quality cheese block like Tillamook, Cabot, or Organic Valley instead. Pre-shredded cheese has an anti-caking agent to help prevent it from sticking together and to preserve it. However, this anti-caking agent dries out the cheese and causes it to not melt very well. And what good is unmelted cheese on pizza? None I tell you! Yield: approximately 12 pinwheels Ingredients ½ - ¾ cup Homemade Pizza Sauce Homemade Pizza Dough Chive & Onion Cream Cheese Spread 15 Pepperoni slices, large deli cut (roughly 3 inches in diameter) 2 cups mozzarella cheese, shredded ½ cup parmesan cheese, finely shredded Directions Roll out pizza dough onto a floured sheet of parchment paper into a large rectangle shape (about 12" by 14" works best), about ¾” to 1” thickness. Using a rubber spatula, spread the onion and chive cream cheese evenly over the dough leaving a one-inch margin along the edge of one side lengthwise. Pour the pizza sauce evenly over the cream cheese. Use the rubber spatula to even the sauce out over the dough, continuing to leave a one-inch margin along the edge of one side lengthwise. Add the pepperoni slices over the pizza sauce, then evenly distribute the shredded cheeses over the pepperoni slices. Starting with the lengthwise edge without the one-inch margin, begin rolling the dough lengthwise as tightly as possible to form a log shape. Seal the edges of the dough with a little water, then wrap the rolled dough with parchment paper and place into a freezer-safe bag. Freeze the rolled dough for approximately 30 minutes or until hardened but not completely frozen through. Unwrap the dough from the parchment paper and using a serrated knife, begin cutting 1-inch rounds lengthwise until the entire dough log has been cut. Place the pinwheels on a baking sheet lined with parchment paper. Bake at 400 degrees for approximately 14-17 minutes or until the dough is golden brown and the cheese has melted. Remove from the oven and allow to rest for at least 5 minutes before serving as they will be piping hot. Freezing Instructions: These quick bites are also a crowd-pleaser at potlucks, parties, and game days. To prepare them ahead of time, simply prepare as directed but leave it whole and freeze it. Remove from the freezer and allow it to thaw at room temperature for about an hour or until you can cut through the dough with a serrated knife into 1-inch rounds. Bake as directed. To freeze prepared Pepperoni Pizza Pinwheels, store in a gallon-sized freezer-safe bag for up to 2 months. To reheat, place in microwave and heat for 1-2 minutes or until heated through or place on a parchment line baking sheet and bake in a 350-degree oven for approximately 15 minutes or until heated through. If you made these delicious Pepperoni Pizza Pinwheels let us know in the comments below what your favorite pizza toppings are. We love to hear from you! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy . This hearty chili is the ultimate comfort food on a cold evening. The slow cooking process allows all of those delicious spices to meld together and create a phenomenal flavor. If you’re lucky to have any, leftovers are even better the next day! Jump to recipe If you've been around for a minute or two, you’ve probably learned that I like meals that are quick and easy, but they have to be as homemade as possible! I love making this chili because not only is it quick and easy, but it's also a budget-friendly meal that can feed a lot of folks. As a home canner, I use beans and produce that I have home canned over time. I think this is what makes this recipe so fantastic. However, store-bought will do just fine and will still be absolutely delicious! It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points  making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. The main ingredients you’ll need to make this Comfy Cozy Slow-Cooker Chili are: Ground Beef I like to use a lean-cut mixture of 90/10 ground beef. It offers enough fat to add flavor but not so much that it makes the overall dish greasy. Beef Stock A good quality beef stock, like homemade, will add depth and richness to the chili. It will also help to keep everything from drying out. Tomatoes Tomatoes and tomato sauce will help to add not only flavor but lots of color and texture as well. They'll provide a much-needed acidity to help balance out the other flavors. Beans I love the red beans and pinto beans in this recipe. However, you can use all of one kind of bean or mix it up with black beans or navy beans. If you’re not a fan of beans, feel free to leave them out completely. If you're using store bought canned beans, you’ll want to drain and rinse them before adding them to the slow cooker. If using home canned beans, you can just dump them right in! Corn Fresh corn adds a sweet freshness to this savory dish and shouldn’t be skipped! Fresh Produce Onions, celery, and garlic are tried and true favorites for adding texture and flavor to any dish. Worcestershire Sauce For an added depth of flavor, a salty and savory sauce like Worcestershire will provide a light umami flavor that pairs perfectly with the acidity of the tomatoes. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious flavor, and aromatic powerhouses like chili powder and cumin are sure to add a mouthwatering goodness to every bite! How To Make Comfy Cozy Slow-Cooker Chili in Three Easy Steps: First, you’ll want to cook the ground beef until browned and cooked thoroughly. Next, add the cooked ground beef to the slow cooker. Then, add all of the remaining ingredients to the slow cooker, and cook on a low heat setting for 5-6 hours or on high heat setting for 3-4 hours. How To Freeze and Reheat Leftovers If you like to meal prep like I do, this recipe freezes and reheats beautifully! Simply thaw in the refrigerator overnight and reheat on the stove or the microwave. This chili is so easy to revamp into a completely different meal like chili mac, chili dogs, or loaded chili tater tots! Yield: 8-10 servings Ingredients 2 pounds ground beef 32 ounces beef stock 16 ounces tomato sauce 16 ounces tomatoes with green chilies 16 ounces red kidney beans, * drained and rinsed 16 ounces pinto beans, * drained and rinsed 16 ounces corn, drained 1 large yellow onion, diced 1 large green pepper, diced 4 stalks celery, diced 3 large cloves garlic, diced ¼ cup Worcestershire sauce 2 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon ground oregano 1 teaspoon smoked paprika 1 teaspoon ground black pepper 1 ½ teaspoons salt Optional: cheese, corn chips, crackers, or cornbread Directions Cook the ground beef until browned and cooked thoroughly. Add the cooked ground beef to the slow cooker. Add all of the remaining ingredients to the slow cooker. Cook on a low heat setting for 5-6 hours or on high heat setting for 3-4 hours. Top with your favorites or drizzle with my Homemade Nacho Cheese Sauce ! If you enjoyed this Comfy Cozy Slow Cooker Chili we want to know! Leave us a comment below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Winter is the perfect time to organize and reevaluate our homes. One way we like to do this is with The Three Rivers Pantry Challenge . The pantry challenge can be done anytime; however, every January and February is when we like to challenge ourselves to use what we have on hand and stay out of the grocery stores. For the pantry challenge, you make the rules so you can really tailor it to your family’s specific needs and lifestyle. Here are three things the pantry challenge can teach us: How to Be Mindful The pantry challenge allows us to be more mindful of what we have preserved and shopped for over the previous months. For many, so much time is spent selecting seeds, planting, nourishing, harvesting, and preserving our harvests from our gardens for several months. That’s a lot of work! That time and effort shouldn’t be wasted simply because we forgot a product was on the shelf or because it may not be our favorite thing in the pantry. However, waste not want not, friends! That's the mindset of the pantry challenge. It’s ok if that pickled okra isn’t the family favorite, you know that now and likely won’t preserve any more of it. But it’s not ok to waste it. If you really just can’t stand it - offer it to a friend or neighbor who has mentioned how much they love it. Being mindful of the work you put in and the goal of all of that work can really help us to bite the bullet, or in this case, the pickled okra. How to Be Intentional The pantry challenge also allows us to evaluate what foods we enjoy eating the most and new ways to use items we don’t naturally gravitate toward. So, we’ve learned that the family doesn’t particularly care for pickled okra... that’s ok! Now we know and we move forward in our garden plans. When planning your next garden season, you may still plant okra but may look for other ways to preserve it. Or you may opt to forego okra altogether. The idea is now you become more deliberate about what you plant, how much you plant, and what you intend to do with the harvest. How to Be Creative If we're staying out of the grocery stores, then we should obviously see cost savings. The pantry challenge reminds us not only to be frugal but to also be creative. The pickled okra isn’t a huge hit with the family, and you’ve given as much as you can to friends, family, neighbors, and maybe even a few strangers. However, you still just can’t seem to get rid of it. Now what? We take a lesson from the Food Network show Chopped ! We use our logical thinking skills and creativity to make use of the product at hand. Perhaps the okra can be freeze-dried or dehydrated and then turned into a powder that can be used as a seasoning? Or try your hand at perfecting a delicious Caruru recipe! Let’s Get Started! The best way to get started with a pantry challenge is to know exactly what you have on hand. Using an inventory sheet can help with this. We are offering our Free Pantry Inventory Booklet in our February newsletter . This booklet offers over 20 pages, with over a hundred different items listed, so that you can make sure every nook and cranny of your pantry is accounted for. Even if you aren’t a gardener or homesteader, there are inventory sheets just for you! We also recommend doing a second inventory at the end of your pantry challenge. Compare the two lists and see how you did. Sometimes if I feel we still have a lot to get through, I will extend the pantry challenge through March. It’s ok to start and stop when you decide. Remember you make the rules! If you would like to learn more about the Three Rivers Pantry Challenge you can find Jessica on YouTube and Instagram . You can find our 25-page Pantry Inventory Booklet in our online store. Our newsletter features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. You can sign up for our newsletter here ! Let us know in the comments below if you're participating in the pantry challenge and how it’s going for you!

These quick bites are sure to be a hit at your next potluck, party, or game-day gathering. Filled with sweet honey ham, creamy Swiss cheese, and a sauce that sings , they will have you coming back for more! Jump to Recipe Are you in a busy season of life? If you're like me, you may feel like your whole life is a busy season! As I write this post, I'm knee-deep in work projects, home projects, homeschooling kids, researching new curricula, and gardening projects. Soon it will be the holiday season, and I will tack that onto my list. Whew! Needless to say, I am in desperate need of quick and easy meals for my family. Because I work outside of the home, most of my meal prep is done on the weekends. I love recipes that offer flexibility in preparation, allowing me to choose whether to bake and freeze them for quick microwaving later or freeze them uncooked to save room in the freezer. Advertisement Ingredients for Ham and Swiss Pinwheels Homemade Pizza Dough Preparing homemade pizza dough is really simple. It takes 6 pantry staple ingredients that you likely already have on hand. If you’re using a pizza dough that’s been frozen, you’ll need to thaw it out at room temperature for a few hours before trying to roll it out. You can also use your favorite store-bought pizza dough. In a pinch, I’ve used one from Publix bakery and it was pretty good. Honey Ham We love the flavor of honey ham in this recipe. However, feel free to use your favorite. Swiss Cheese What’s more classic than a ham and Swiss combo? The nuttiness of the Swiss paired with the sweetness of the ham and the savory of the sauce is pure perfection! Sauce Ingredients Do not skimp out on this important step. The sauce is what takes this recipe up several notches! It is a buttery, savory, sweet concoction that takes it from “ok” to “O-KAY!” Why You’ll Love These Ham and Swiss Pinwheels Meal Prep Friendly - These round bites are perfect for a brown-bag lunch to school or work, as a quick and easy dinner, or as a pre-made party favorite with little effort. Budget Friendly - With just a few pantry staples and affordable ingredients, this recipe can feed a crowd for just pennies on the dollar. Kid-Approved - My kids love this recipe as is, but it's so easy to customize it for your own family preferences. Balancing a busy life with the need for nutritious meals can be challenging, but with a little planning and creativity, it is entirely possible. By preparing meals ahead of time and utilizing recipes that offer some flexibility, you can ensure your family enjoys home-cooked meals even during the busiest seasons. Advertisement Ingredients 1 homemade pizza dough 10-12 slices thinly sliced honey ham 12 slices thinly sliced Swiss cheese ½ stick unsalted butter 2 Tablespoons brown sugar 1 Tablespoon Worcestershire sauce ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon ground black pepper 1/8 cup honey mustard, plus 2 Tablespoons Parsley ( optional ) Directions Roll out pizza dough onto a floured sheet of parchment paper into a large rectangle shape about ¾” to 1” thick. Using a rubber spatula, spread the 1/8 cup honey mustard evenly over the dough leaving a one-inch margin along the edge of one side lengthwise. Add the Swiss cheese slices then the ham slices on top keeping the one-inch margin along the edge of one side lengthwise. Starting with the lengthwise edge without the one-inch margin, begin rolling the dough lengthwise as tightly as possible to form a log shape. Seal the edges of the dough with a little water. Wrap the rolled dough with parchment paper and place into a freezer-safe bag. Freeze the rolled dough for approximately 30 minutes or until hardened, but not completely frozen through. Just prior to unwrapping the workable dough log, prepare sauce. In a small pot over medium-low heat, melt butter and brown sugar. Add 1 Tablespoon of Worcestershire sauce, ½ teaspoon of onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, and 2 Tablespoons of honey mustard. Stir constantly until sugar and spices have dissolved. Remove from heat and allow to cool to room temperature. Unwrap the dough from the parchment paper and using a serrated knife, begin cutting 1-inch rounds lengthwise until the entire dough log has been cut. Place the pinwheels in a 9x13 baking dish. Lightly spoon sauce mixture over the pinwheels. Bake at 400 degrees for approximately 14-17 minutes or until the dough is golden brown and the cheese has melted. Remove from the oven and allow to rest for at least 5 minutes before serving as they will be piping hot. Garnish with parsley. If You Enjoy These Ham and Swiss Pinwheels, check out these other fan favorites! Cajun Turkey Sliders Pepperoni Pizza Pinwheels Baked Chicken Taquitos How to Freeze Ham and Swiss Pinwheels: To prepare them ahead of time, simply prepare as directed but leave it whole and freeze it. Remove from the freezer and allow it to thaw at room temperature for about an hour or until you can cut through the dough with a serrated knife into 1-inch rounds. Bake as directed. To freeze prepared Ham and Swiss Pinwheels, store in a gallon-sized freezer-safe bag for up to 2 months. To reheat, place in microwave and heat for 1-2 minutes or until heated through, or place on a parchment line baking sheet and bake in a 350-degree oven for approximately 15 minutes or until heated through. Want to help a small family business in a big way? Share this recipe with someone who enjoys homemade delicious food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Don’t skip breakfast because you’re short on time and don’t pay for drive-thru because you didn’t get a chance to make something. Here are TEN breakfast recipes that can be made ahead of time and help you get your morning off to a great start! Want to save this post for later? Pin it! Double Chocolate Orange Zucchini Muffins This recipe has double chocolate, a sweet zing of orange, and a moist texture that holds its shape well. They also freeze perfectly, so making a double batch is a must! The Easiest Ham & Cheese Breakfast Casserole A family favorite that fits the bill for an easy holiday breakfast or a potluck brunch. The best part is it only takes about 5 minutes to put it all together. The beauty of this recipe is the versatility of ingredients. Baked Pear and Walnut Oatmeal The flavor of juicy pears, crunchy walnuts, and sweet honey make this baked oatmeal sing. It's an easy meal prep that holds up well in the fridge. Bake once and eat all week! Honey Lemon Cake Doughnuts When I want to make a special breakfast treat, I usually turn my attention to a delicious baked good. This little cake doughnut offers so much citrus goodness it's certain to brighten anyone’s day! Chocolatey Fruit and Nut Granola Mix just a handful of this chocolatey, fruity, goodness with yogurt. Trust me, it will keep you full until lunchtime without feeling weighed down! Banana Walnut Muffins This recipe offers a fluffy, moist texture and the crunch of the walnuts sends this over the edge! Loaded Hash Brown Casserole In our house, we love having breakfast for dinner. One staple that always makes an appearance is this simple and delicious hashbrown casserole. It's perfect for potlucks and special occasions because it is so easy to prepare ahead of time and is delicious, served warm or cold. Orange Dutch Baby Pancake This sweet and tangy pancake offers a fluffy texture that melts in your mouth. It's perfect for a simple breakfast or a special brunch. If you are lucky enough to have leftovers, they reheat beautifully. Try it with a tablespoon of homemade raspberry jam on top! Baked Butterfinger Doughnuts This is a beautiful cake-like doughnut with the addition of the famous crispy chocolate and peanut butter bits, topped with a vanilla glaze and more of that sweet, crunchy candy we all love. It's the perfect sweet treat anytime! Strawberry Lemonade Baked Oatmeal Loaded with fresh strawberries and a zing of lemon, this oatmeal is absolutely worth turning the oven on for this summer! Click here to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy . Experience the comforting and hearty flavors of the South with this authentic Louisiana red beans and rice recipe. Infused with Cajun seasoning and delicious andouille sausage, this dish will transport you straight to the vibrant streets of New Orleans! One of the first homemade dishes I made for my husband was the Southern classic, Red Beans & Rice. I prefer to cook mine in the slow cooker so that all of those yummy seasonings completely infuse the beans with flavor. This recipe will make a huge batch, so I typically freeze half of it for us to have later on a busy weeknight, or a slow weekend when I just don’t feel like doing too much in the kitchen. Either way, if you have a crowd or just want a jump start on some freezer meals, this recipe is perfect for you! It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points  making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Serves: 8-10 Ingredients: 1 ½ pounds red kidney beans, soaked and rinsed 1 pound smoked sausage, sliced 64 ounces of beef or chicken stock 6 cups water 3 cups white, long-grain rice 1 large onion, chopped 4 stalks of celery, chopped 1 green bell pepper, chopped 1 jalapeno, finely chopped 4 cloves garlic, minced 1 tablespoon ground black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon Italian seasoning 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon sage Directions: In a medium skillet over medium-high heat, cook sausage until lightly brown. Drain on a plate with paper towels and set aside. Add the cooked sausage and all remaining ingredients to the slow cooker. Fill the slow cooker with additional water if needed. Gently stir to combine. Cook on low heat for 6-8 hours or high heat for 4-6 hours. In a medium saucepan, boil 6 cups of water. Add in 3 cups of rice and cook for approximately 15-20 minutes. Gently fluff with a fork. Serve beans over rice. How To Freeze Slow Cooker Red Beans and Rice Prepare as directed and allow to cool to room temperature. Store prepared beans and rice separately in freezer-safe containers with seal-tight lids for up to 3 months.  How to Prepare Frozen Slow Cooker Red Beans and Rice Thaw red beans and rice overnight in the refrigerator. Reheat separately or mix beans and rice together in a medium-sized pot with about 1/4 cup of water or chicken stock. Warm over medium heat for approximately 8-10 minutes or until completely warmed through. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

My take on the traditional lasagna recipe this dish is packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples Make this recipe with me on YouTube! Serves 8 Ingredients 16 ounces Penne pasta 1 pound ground Italian sausage 6 cups spaghetti sauce 1 large onion, chopped 1 green bell pepper, chopped 6 cloves garlic, minced 3 large Roma tomatoes, diced 1 large egg 16 ounces small curd cottage cheese 1⁄2 cup heavy cream 12 ounces shredded Mozzarella cheese, divided 5 ounces freshly grated Parmesan & Asiago cheese, divided 4 ounces shredded smoked Provolone cheese, divided 1 Tablespoon dried parsley 1 Tablespoon ground black pepper 1⁄2 Tablespoon fine sea salt, plus 1 teaspoon for pasta water 1 teaspoon chili powder 2 teaspoons dried basil 2 teaspoons dried oregano Want to save this recipe for later? Pin  it! Directions Preheat oven to 375 degrees. In a large skillet over medium-high heat, cook sausage until cooked through and browned. Drain on paper towel-lined plate and set aside. In a large bowl, add dry pasta, cooled cooked sausage, and spaghetti sauce. Mix well to combine. In a medium bowl, combine egg, cottage cheese, heavy cream, half of each cheese, and spices. Gently fold cheese mixture into pasta mixture. Mixture should be liquidy to allow enough moisture for pasta to cook. Pour mixture into a 10x15 baking dish and bake uncovered for approximately 50 minutes or until pasta is cooked. Top with remaining cheese and bake an additional 5-10 minutes or until cheese is melted and bubbly. Note: This recipe freezes beautifully! Prepare as above, pour uncooked mixture into a freezer-safe baking pan, and cover tightly with foil. When ready to bake, thaw in the refrigerator for 24 hours and then bake uncovered as directed. Add additional cheese to the top if desired.

With a powerhouse combination of lemon, herbs, and garlic in a creamy sauce, this deliciously comforting chicken and pasta dish is sure to please! Jump to Recipe We recently had a small dinner party at our home, and this is one of the pasta dishes I served. I'd actually planned on having this dish be the star of the table but then I got nervous. I was cooking for new friends for the first time, and I began to doubt myself. I worried that the guests wouldn’t like it or think it was weird. I don’t know, man, sometimes those random negative thoughts get to me for no reason, you know? So, in a flurry of self-doubt, I made an additional pasta dish that was more on the traditional red sauce side. For a moment, I felt comfortable but then I began to worry that all of the kids that were coming wouldn’t like either of the pastas. So, what do I do, I made a homemade three-cheese pizza . Those negative thoughts are something else, right? Y’all, I had absolutely no reason at all to worry. Everyone devoured this pasta dish in a matter of minutes! And really, why wouldn’t they? Perfectly seasoned chicken, creamy sauce, notes of lemon, and tender orzo? I mean it’s layers of flavor, what’s not to love? This dish received great reviews (and so did I, which was nice). For this Creamy Lemon Chicken & Orzo recipe, you’ll need: Chicken I typically use boneless, skinless chicken breasts for this recipe. The dish comes together so quickly that there really isn’t any risk of the chicken drying out. However, boneless, skinless chicken thighs are also delicious. In a pinch? A store-bought rotisserie chicken will cut the time in half. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. However, if you use store-bought stock, look for a high-quality one like Target’s store brand, Good & Gather. They have an organic chicken stock that was ranked the best-tasting store-bought version by the New York Times . Orzo Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Lemon Juice and Lemon Zest To ensure we’re getting that fresh lemon flavor in every bite, we are adding it wherever we can. Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Onions and Garlic Garlic and onion both offer delicious umami flavor. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like oregano and basil are sure to add a mouthwatering goodness to every bite! For this recipe I used my fresh herbs that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. Cheese I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Heavy Cream For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the sauce may suffer. Serves 6 Ingredients Marinade 2 Tablespoons water 2 Tablespoons white cooking wine 1 Tablespoon Infused Oil 10 cloves garlic ½ teaspoon dried crushed red pepper ½ teaspoon dried basil ¼ teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper Combine all ingredients in a resealable bag. Add chicken and marinate for at least 2 to 4 hours, though overnight is best for maximum flavor. Chicken & Orzo 4 boneless, skinless chicken, approximately ¼” thick and cut into 1” pieces 2 cups orzo 4 cups chicken stock ¼ cup white cooking wine 1½ cups heavy whipping cream 1 medium onion, chopped 6 cloves garlic, minced ½ teaspoon dried basil ½ teaspoon dried parsley ¼ teaspoon dried oregano ⅔ cup freshly shredded mozzarella ⅓ cup freshly grated parmesan cheese ⅓ cup freshly grated Asiago cheese ½ teaspoon salt ½ teaspoon pepper 1 Tablespoon fresh lemon juice Zest of one large lemon Directions In a small saucepan, bring 3 cups chicken stock to boil and prepare orzo according to package directions, approximately 7 minutes. In a large skillet over medium-high heat, cook chicken pieces in one teaspoon of oil until browned on all sides and internal temperature is 165 degrees. Remove cooked chicken to a plate and set aside. Add a little more oil to the pan if needed, then sauté the onions for approximately 2 minutes or until tender. Add garlic and sauté an additional minute or until fragrant. Deglaze pan by carefully adding white wine. Allow to simmer for approximately 2-3 minutes, scraping any brown bits on the pan. Add heavy cream, the remaining one cup of chicken stock, lemon zest, and juice to the pan. Add in the cheeses and allow them to melt while stirring constantly. Return chicken to pan. Carefully combine orzo with chicken and sauce mixture. Turn off heat and cover with lid. Let the mixture rest for approximately 5 minutes to allow the sauce to thicken. Leftovers can be stored in an airtight container in the fridge for up to 5 days. It can be so easy to let those negative thoughts, doubts, and anxieties creep into our happiness. If we’re not mindful of it and the havoc it can wreak, it can destroy parts of our life. If you struggle with this like millions of people do, I encourage you to be kind to yourself and try to reframe your thoughts. And if you suffer daily from negative thoughts, please know that help is available through your primary care physician, therapy, and through hotlines like the suicide prevention hotline (phone number 998 in the United States and Canda). You can find your country’s suicide prevention hotline here . If you enjoyed this Creamy Lemon Chicken and Orzo recipe, would you let us know in the comments below? We love hearing from you! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!