Looking for some tasty meals everyone in the family will actually eat? This weekly meal plan has 5 easy recipes that are super yummy and perfect for busy nights!

What’s on the Menu?

Meal plans are a true lifesaver! They take the stress out of dinner by laying out tasty recipes for the whole week. You’ll save time, discover new favorites, and skip the last-minute scramble. This week’s menu is filled with classic flavors!

• Monday: Crockpot Huli Huli Chicken
• Tuesday: Brunswick Stew
• Wednesday: The Best Swedish Meatballs
• Thursday: Savory Mississippi Pot Roast
• Friday: Buffalo Chicken Enchiladas

Crock Pot Huli Huli Chicken

4.89 from 9 votes

Crockpot huli huli chicken is a dinner you can set and forget, then come back to and enjoy in all of its tropical goodness! Each bite of fork-tender chicken is flavored with the best sauce made of ginger, garlic, ketchup, brown sugar, and pineapple juice. It's the perfect mix of sweet, tangy, and savory!

View Recipe

Brunswick Stew

No ratings yet

Brunswick stew combines sizzling onions, garlic, BBQ sauce, and tender pulled pork all in one pot! Add a bit of cayenne for some zing and sweet corn and lima beans for texture. This combination of ingredients is so hearty and makes the best fall meal!

View Recipe

The Best Swedish Meatballs

4.74 from 441 votes

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. With so much delicious flavor, you will agree these are the best you have ever had!

View Recipe

Mississippi Pot Roast

5 from 2 votes

The easiest slow cooker pot roast! Mississippi Pot Roast is juicy, flavorful, and falls apart with a fork.

View Recipe

Buffalo Chicken Enchiladas

No ratings yet

A new enchilada is in town! Get ready for the bold flavors in these buffalo chicken enchiladas! Chicken enchiladas loaded with cheese and smothered in a creamy buffalo enchilada sauce.

View Recipe

Side Dishes for Dinner

Side Dishes

Cilantro Lime Rice

25 minutes

Side Dishes

Perfectly Soft Buttery Rolls

1 hour 45 minutes

Side Dishes

Dad’s Famous Mashed Potatoes

30 minutes

Appetizers

Crudités

15 minutes

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

Biscuits and Gravy Casserole Ingredients

• Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
• Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
• Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

1. Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
2. Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
3. Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
4. Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
5. Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
6. Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.

Print

Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.

Course Dinner

Cuisine American

Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 People

Calories 371kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground breakfast sausage
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 ½ cups whole milk
• ½ cup whipping cream
• 1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

• Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
• In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
• Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
• Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
• Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Notes

Storage Instructions

• Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
• Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
• Reheat: Warm in the microwave or bake at 300°F until heated through.
• Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
• Biscuit Recipe Link: You can make homemade biscuits with this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg

More Breakfast or Brunch Ideas

You can turn any breakfast into a dinner or a hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake, and Honey Lime Poppyseed Fruit Salad for the perfect meal.

Breakfast

Hash Brown Crust Quiche

2 hours 20 minutes

Breakfast

Raspberry Cream Cheese Crescent Ring

51 minutes

Breakfast

Brioche French Toast

1 hour

Dinner

Eggs Benedict with Hollandaise Sauce

40 minutes

Gumbo is one of those recipes everyone makes differently, but this chicken and sausage gumbo keeps it simple. A dark roux, andouille sausage, and rotisserie chicken give you big flavor with minimal effort.

Chicken and Sausage Gumbo Ingredients

• Easy proteins: Use precooked sausage and shredded rotisserie chicken to make your life easier!
• Thickening Option: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer until thickened.
• Okra option: Add 10–12 chopped fresh or frozen okra during the last 15–20 minutes if you like okra!
• Spices swap: You can use either Cajun or Creole seasoning.
• Need More Heat? Try spicy sausage, extra Cajun seasoning, a pinch of cayenne pepper, or hot sauce on top.

How to Make Chicken and Sausage Gumbo

No matter how you make it, gumbo is one of those soups and stews that always hits the spot. This sausage gumbo is my take on the classic. Rich, flavorful, and ready for your own spin. Feel free to tweak it and share your version in the comments!

1. Make Roux: Combine the flour and vegetable oil in a large 6 to 8-quart pot, then cook over medium low heat for 30-60 minutes. Whisking occasionally, until the roux becomes a dark chocolate brown color.
2. Cook Vegetables: Increase the heat to medium and add the sausage, celery, bell pepper, and onion to the pot. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.
3. Add Broth & Seasonings: Slowly stir in the chicken broth, then add the bay leaves, Cajun seasoning, dried thyme, salt, and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.
4. Add Chicken & Simmer: Add the chicken and continue simmering for an additional 45-60 minutes. If you would like the gumbo to be thicker, combine the cornstarch with water in a small bowl to form a slurry. Then, stir the slurry slowly into the pot during the last 5-10 minutes of simmering. Discard the bay leaves before serving chicken and sausage gumbo with white rice, green onions, fresh parsley, and hot sauce.

Print

Chicken and Sausage Gumbo

A rich, flavorful gumbo made with a dark roux, smoky andouille sausage, and tender chicken.

Course Dinner, entree, Main Course, main dish

Cuisine American, cajun, creole, louisiana, Southern

Keyword andouille sausage gumbo with chicken, cajun sausage and chicken gumbo, Chicken and Sausage gumbo, Chicken and Sausage gumbo recipe, creole sausage and chicken gumbo, gumbo, Gumbo recipe, gumbo with sausage and chicken

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8 servings

Calories 640kcal

Author Alyssa Rivers

Equipment

• 1 6 to 8-quart pot or dutch oven

Ingredients

• 1 pound sliced, cooked Andouille sausage sliced ¼-inch thick
• 4 cups shredded rotisserie chicken
• 1 cup all-purpose flour
• 1 cup vegetable oil
• 1 cup diced celery about 3-4 large ribs
• 1 ½ cups diced green bell pepper about 1 large bell pepper
• 1 ½ cup diced onion about 1 large onion
• 2 tablespoons minced garlic about 6 cloves
• 6 cups chicken broth
• 3 bay leaves
• ½ teaspoon Creole or Cajun seasoning more or less to taste
• ¼ teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 1-2 tablespoons cornstarch for slurry, if needed
• 2 tablespoons water for slurry, if needed

Instructions

• Combine 1 cup all-purpose flour and 1 cup vegetable oil in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
• Increase the heat to medium and add 1 pound sliced, cooked Andouille sausage, 1 cup diced celery, 1 ½ cups diced green bell pepper, and 1 ½ cup diced onion to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
• Slowly stir in 6 cups chicken broth before adding 3 bay leaves, ½ teaspoon Creole or Cajun seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
• Add 4 cups shredded rotisserie chicken and continue to simmer for another 45-60 minutes.
• If you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.
• Discard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce.

Notes

Make Ahead & Storage Instructions

• Make Ahead: Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.
• Store: Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.
• Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.

Nutrition

Calories: 640kcal | Carbohydrates: 21g | Protein: 32g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 1181mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 26mg | Calcium: 43mg | Iron: 3mg

More Southern Favorites

Side Dishes

Southern Hush Puppies

20 minutes

Dinner

Red Beans and Rice

50 minutes

Dinner

Easy Cajun Dirty Rice

40 minutes

Dinner

Slow Cooker Jambalaya

3 hours 10 minutes

American Goulash is my kind of comfort food! It’s rich, savory, and full of that cozy, tomato-y goodness. It’s hearty, easy to make, and one bite will have you hooked just like my family is!

How To Make American Goulash

Making this classic American goulash recipe couldn’t be easier. Cook the beef and onion, and then throw everything together and let it simmer. You’ll have time to make my 1-hour rolls and green goddess salad to have on the side.

1. Brown the Meat: Add 2 pounds of ground beef to a large stockpot over medium high heat. Cook and brown the beef for 7-8 minutes. Remove the meat from the pot and drain, leaving about 1-2 tablespoons of grease in the pot.
2. Cook the Onion: Add diced onion and cook for about 5 minutes over medium heat until tender. Add minced garlic and cook for 1 minute.
3. Make Soup Base: Return the cooked beef to the pot. Add water, beef base, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, paprika, black pepper, and bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
4. Add Noodles & Simmer: Stir in uncooked noodles. Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom. Just before serving, stir in cheese. Garnish your goulash with fresh chopped Italian parsley on top before serving!

Print

Classic American Goulash

Cozy, hearty, and full of flavor, this American Goulash combines tender pasta, seasoned ground beef, and a rich tomato sauce for the ultimate one-pot comfort food.

Course Dinner

Cuisine American

Keyword american goulash, american goulash recipe, goulash

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 481kcal

Author Alyssa Rivers

Ingredients

• 2 pounds ground beef
• 1 large diced onion
• 4 cloves minced garlic
• 3 cups water
• 1 tablespoon beef base or bouillon
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes (one petite diced)
• 3 tablespoons soy sauce
• 2 tablespoons Italian seasoning
• 1 tablespoon seasoned salt
• 2 teaspoons paprika
• ½ teaspoon black pepper
• 3 bay leaves
• 2 cups elbow macaroni noodles uncooked
• 1 cup shredded cheddar cheese
• fresh chopped Italian parsley for garnish

Instructions

• Add 2 pounds ground beef to a large stockpot over medium-high heat. Cook and brown the beef for 7-8 minutes. Remove the meat from the pot and drain, leaving about 1-2 tablespoons of grease in the pot.
• Add 1 large diced onion and cook for about 5 minutes over medium heat until tender. Add 4 cloves minced garlic and cook for 1 minute.
• Return the cooked beef to the pot. Add 3 cups water, 1 tablespoon beef base, 2 (15-ounce) cans tomato sauce, 2 (15-ounce) cans diced tomatoes, 3 tablespoons soy sauce, 2 tablespoons Italian seasoning, 1 tablespoon seasoned salt, 2 teaspoons paprika, ½ teaspoon black pepper, and 3 bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
• Stir in 2 cups elbow macaroni noodles. Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom.
• Just before serving, stir in 1 cup shredded cheddar cheese. Garnish with fresh chopped Italian parsley on top before serving!

Video

Notes

Leftovers

• Fridge: Store cooled goulash in an airtight container for 3–4 days.
• Freezer: Freeze in a labeled, airtight container or bag for up to 3 months.
• Reheat: From fridge—warm on stove or microwave in 1–2 min intervals. From freezer—thaw overnight, then reheat on stove.

Nutrition

Calories: 481kcal | Carbohydrates: 47g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1607mg | Potassium: 456mg | Fiber: 2g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 4mg

More Hearty Soups to Try

When it gets cold outside, I love making a big pot of soup! It warms my soul as well as my heart! Here are some of my favorites!

Dinner

Hungarian Goulash

1 hour 28 minutes

Soup

Best Ever Beef and Cabbage Soup

1 hour 15 minutes

Soup

Slow Cooker Pasta e Fagioli Soup

7 hours 10 minutes

Soup

The BEST Vegetable Beef Soup

45 minutes

Have you ever made Homemade vegetable broth? It’s incredibly easy to make and great for using leftover veggies. The key is not to overcook the veggies, which can lead to a bitter broth.

Ingredients Needed

*** Extra Flavor Tip! Roast veggies with a little oil at 375ºF for 20-25 minutes before adding to the stockpot for a richer, deeper broth.

How to Make Homemade Vegetable Broth

Unlike meat broths that take hours of simmering, this vegetable broth recipe is ready in about an hour. If you simmer the veggies for too long, they will start to get bitter. Need more protein? Make homemade bone broth.

1. Add Veggies to a Large Pot: Heat the olive oil in a large stock pot over medium heat. Add celery, onions, carrots, and garlic cloves to the pot, then cook for 4-5 minutes. Make sure you wash all of the veggies before adding them to the pot!
2. Cold Water: Add cold water until the vegetables are covered.  
3. Cook: Add the parsley, thyme, bay leaves, salt, peppercorns, and paprika, then bring to a light boil. Once boiling, reduce the heat to medium-low and then simmer for 45-60 minutes. Strain out the solids, then store the broth in an airtight container in the fridge for up to a week.
4. Option to Blend: Instead of straining out all of the vegetables, you can blend them smooth for a thicker, richer broth or soup base.

Ways to Use Vegetable Broth

There are so many great ways to use homemade vegetable broth! It’s a good swap for meat-based stocks and adds a light, savory flavor to dishes. Try it in some of my favorite recipes!

Soup

Colcannon Soup

40 minutes

Dinner

Vegetarian Chili

30 minutes

Dinner

Vegetarian Pot Pie

45 minutes

Print

Homemade Vegetable Broth

Homemade vegetable broth is light and full of fresh vegetable flavor. It's easy to make and great for using leftover veggies. The key is to not overcook the vegetables.

Course pantry staple

Cuisine American

Keyword homemade vegetable broth, homemade vegetable broth recipe, homemade vegetable stock, homemade veggie broth, how to make homemade vegetable broth, vegetable broth, veggie stock

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10 cups

Calories 51kcal

Author Alyssa Rivers

Equipment

• 1 large stockpot

Ingredients

• 2 tablespoons olive oil
• 6 ribs celery
• 2 large onions
• 3-4 large carrots
• 1 head garlic
• 3-4 sprigs fresh thyme
• 4-5 sprigs fresh parsley
• 2 bay leaves
• 10 cups cold water
• 2 teaspoons salt
• 1 teaspoon whole peppercorns
• 1 teaspoon paprika

Instructions

• Heat 2 tablespoons olive oil in a large stockpot over medium heat.
• Add 6 ribs celery, 2 large onions, 3-4 large carrots, and 1 head garlic to the pot and cook for 4-5 minutes.
• Add 10 cups cold water, 3-4 sprigs fresh thyme, 4-5 sprigs fresh parsley, 2 bay leaves, 2 teaspoons salt, 1 teaspoon whole peppercorns, and 1 teaspoon paprika, and bring it to a light boil. Once boiling, reduce the heat to medium-low and simmer for 45-60 minutes.
• Strain out the solids and store the broth in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 511mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3315IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 0.4mg

These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! The key is to not overmix the batter. Mixing until just combined will give you the perfect airy, melt-in-your-mouth texture that will keep you coming back for more.

Cheesy Beer Bread Muffins

These beer bread muffins are quick, easy, and made with ingredients you probably already have. I tested them twice to make sure they’re extra fluffy, tweaking the flour so a full 12-ounce beer works perfectly. Just crack one open and pour it in! Well… not so fast, the beer needs to be room temp, or the butter will clump up (trust me on this one). Beer, cheese, and bread? Sounds like the perfect St. Patrick’s Day combo to me! And if you love these flavors baked into muffins, you’ll go crazy for my cozy Beer Cheese Soup version, too.

Ingredients Needed

How to Make Cheesy Beer Bread Muffins

Making cheesy beer bread muffins is incredibly simple and requires just a few basic ingredients! With no need for yeast or rising time, these come together quickly, making them perfect for a last-minute side or snack. Follow these easy steps to whip up a batch in no time!

1. Mix Dry Ingredients: Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, whisk the all-purpose flour, baking powder, salt, and garlic powder.
2. Stir in Wet Ingredients and Bake: Mix in the beer, butter, and shredded sharp cheddar cheese until the batter just comes together. Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
3. Add Melted Butter and Cool: Brush the baked muffins with melted butter and let them cool for a few minutes before serving.

More Easy Bread Recipes

Easy

Cheesy Quick Bread

1 hour 15 minutes

Appetizers

Cheesy Cheddar Garlic Breadsticks

45 minutes

Side Dishes

Spoon Bread

40 minutes

Bread

Homemade Cornbread

35 minutes

Print

Cheesy Beer Bread Muffins

These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! With a hint of beer and plenty of cheesy goodness, they come together quickly and make the perfect side for a hot bowl of soup or a warm, buttery snack.

Course Appetizer, Bread

Cuisine American

Keyword beer bread, beer bread muffin recipe, beer bread muffins, cheesy beer bread muffins

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 muffins

Calories 243kcal

Author Alyssa Rivers

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 (12-ounce) can room-temperature pale beer
• ¼ cup melted unsalted butter
• 1 ½ cups shredded sharp cheddar cheese
• 2 tablespoons melted butter, for brushing

Instructions

• Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin tin with non-stick cooking spray.
• In a large bowl whisk the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon garlic powder.
• Mix in the 1 (12-ounce) can room-temperature pale beer, ¼ cup melted unsalted butter, and 1 ½ cups shredded sharp cheddar cheese until the batter just comes together.
• Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
• Brush the baked muffins with 2 tablespoons melted butter, and let them cool for a few minutes before serving.

Nutrition

Calories: 243kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 334mg | Potassium: 154mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 365IU | Vitamin C: 0.003mg | Calcium: 183mg | Iron: 2mg

After retesting this Homemade Marinara Sauce, I can confidently say it’s the BEST! You can make it in 15 minutes, but letting it simmer makes the flavors even better!

Ingredients Needed

Homemade Marinara Sauce Recipe

Forget the store bought stuff and make this sauce in less than 15 minutes. If any of your favorite Italian recipes call for red sauce, this is seriously the way to go.

1. Sauté: In a medium saucepan over medium heat, add the olive oil and onions, then saute until tender.
2. Add: In a food processor or blender, add the canned tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper, and sugar.
3. Blend: Pulse until smooth.
4. Cook On the Stove: Add pureed sauce to the onions in the saucepan, then stir in the chicken broth. Sauté for 10 minutes to let the flavors blend.

More Homemade Sauce Recipes to Try

All the best Italian sauces are made from scratch. But that doesn’t mean they have to be difficult to make! Try this easy homemade alfredo sauce, or this creamy Tuscan garlic sauce next!

Dinner

Homemade Spaghetti Sauce

1 hour

Dressings, Sauces, and Dips

Homemade Pizza Sauce

10 minutes

Dinner

The Very Best Bolognese Sauce

2 hours 40 minutes

Dressings, Sauces, and Dips

Easy Homemade Tomato Sauce

3 hours 5 minutes

Print

Easiest Homemade Marinara Sauce

After re-testing this Homemade Marinara Sauce, I can confidently say it’s the best! You can make it in 15 minutes, but letting it simmer makes the flavors even better!

Course Appetizer, Dinner, Side Dish

Cuisine Italian, Italian American

Keyword classic marinara sauce, easy homemade marinara, easy marinara sauce, homemade marinara, homemade marinara sauce, marinara, marinara receipe, Marinara sauce, marinara sauce recipe, simple marinara recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16 ounces

Calories 22kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 small diced yellow onion
• 2 (15-ounce) cans stewed tomatoes
• 1 (6-ounce) can tomato paste
• 1 tablespoon Italian seasoning
• 3 cloves minced garlic
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons granulated sugar or more to taste
• ½ cup chicken broth or water

Instructions

• In a medium-sized saucepan over medium-high heat, add 2 tablespoons olive oil and 1 small diced yellow onion. Cook for 3-5 minutes or until tender.
• In a food processor or blender, add 2 (15-ounce) cans stewed tomatoes, 1 (6-ounce) can tomato paste, 1 tablespoon Italian seasoning, 3 cloves minced garlic, 1 teaspoon salt, ¼ teaspoon black pepper, and 2 teaspoons granulated sugar.
• Pulse until smooth.
• Add the blended mixture to the onions in the saucepan and add ½ cup chicken broth or water. Sauté for 10 minutes to let the flavors blend.

Video

Notes

Originally posted April 20, 2020

Updated on March 11, 2025

Nutrition

Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Irish Brown Bread is a delicious twist on classic soda bread, offering a slightly sweet, rich, and hearty flavor. It comes together quickly, with no kneading or rising! Makes a great breakfast, snack, or side with dinner. It’s so yummy with honey, butter, or jam!

Perfect for St. Patrick’s Day

I can pretty much guarantee that every home cook will have the ingredients needed to make this loaf! It’s perfect for St. Patrick’s Day! You could even bake a few loaves and share them with your neighbors! If you love making bread from scratch but want a simple and quick fix, this is the bread for you. Plus, it’s packed with whole wheat and oats, a nice break from store-bought white bread. No crazy equipment is needed to execute this recipe, just a couple of bowls, a whisk, a spatula, a bread pan, and an oven.

Ingredients Needed for Irish Brown Bread

How to Make Irish Brown Bread

Making this Irish brown bread recipe is so simple. You only need 20 minutes of prep time! With pantry staple ingredients and minimal effort, you’ll have a hearty, slightly sweet loaf ready to enjoy. No yeast or kneading is required! Just mix, pour, and bake. Let’s walk through the easy steps:

1. Whisk Dry Ingredients: Preheat an oven to 350 degrees Fahrenheit, then spray a 9-inch loaf pan with non-stick cooking spray. In a large bowl, whisk together the wheat flour, all-purpose flour, rolled oats, salt, and baking soda.
2. Mix the Wet Ingredients: In a separate bowl, mix the buttermilk, molasses, and melted unsalted butter.
3. Combine: Pour the buttermilk mixture into the flour mixture and mix until the dough just comes together.
4. Bake: Place the dough into the loaf pan and even out the top, sprinkle with some oats, and bake for 50-55 minutes or when a toothpick inserted comes out clean, or temp out to 190 degrees Fahrenheit. Remove from the oven and let the loaf cool in the pan for 5 minutes, then remove and let it cool completely on a cooling rack.

More Delicious Bread Recipes

Baked

Cuban Bread

10 hours 25 minutes

Bread

Italian Bread

3 hours 10 minutes

Baked

Pumpernickel Bread

2 hours 30 minutes

Bread

Sourdough Bread

6 days 14 hours 15 minutes

Print

Irish Brown Bread

Irish Brown Bread is a twist on classic soda bread with a slightly sweet, rich and hearty flavor. It's so good with honey, butter or jam!

Course Bread

Cuisine Irish

Keyword Irish Brown Bread, Irish brown bread recipe

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 283kcal

Author Alyssa Rivers

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• ½ cup rolled oats, plus more for garnish
• 1 ½ teaspoons salt
• 2 teaspoons baking soda
• 2 cups room temperature buttermilk
• ¼ cup molasses
• 3 tablespoons melted unsalted butter

Instructions

• Preheat an oven to 350 degrees Fahrenheit and spray a 9-inch loaf pan with non-stick cooking spray.
• In a large bowl, whisk together the 2 cups whole wheat flour, 1 cup all-purpose flour, ½ cup rolled oats, 1 ½ teaspoons salt, and 2 teaspoons baking soda.
• In a separate bowl, mix the 2 cups room temperature buttermilk, ¼ cup molasses, and 3 tablespoons melted unsalted butter. Pour the buttermilk mixture into the flour mixture and mix until the dough just comes together.
• Place the dough into the loaf pan and even out the top, sprinkle with some oats, and bake for 50-55 minutes, a toothpick inserted should come out clean, or temp out to 190 degrees Fahrenheit.
• Remove from the oven and let the loaf cool in the pan for 5 minutes, then remove and let it cool completely on a cooling rack.

Nutrition

Calories: 283kcal | Carbohydrates: 48g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 778mg | Potassium: 380mg | Fiber: 4g | Sugar: 11g | Vitamin A: 233IU | Calcium: 107mg | Iron: 3mg

Beef and Cabbage soup is filled with seasoned ground beef, cabbage, carrots, celery, kidney beans, and diced tomatoes. It is hearty, delicious, and full of flavor! This is a great soup to serve on a cold day or to help you get in the spirit of St. Patrick’s Day while keeping your nutrition goals in check.

St. Patrick’s Day Feast

If you love to celebrate Holidays with festive food, this is the perfect recipe to accompany your St. Patrick’s Day meal. Start with crispy Irish nachos, this beef and cabbage soup, and Irish soda bread. End your meal with some Guinness chocolate cake, and you’ve got the perfect meal to celebrate this fun Irish holiday!

Ingredients Needed

How to Make Beef Cabbage Soup

You start by browning the ground beef, then add in the vegetables and beef broth. Bring it to a boil and reduce it to a simmer for an hour to let the flavors blend and the veggies become tender. Love beef soup? Make my Beef Noodle Soup next!

1. In a large pot, add 1 tablespoon of olive oil and 1 pound of lean ground beef. Cook and brown the beef at medium-high heat until no longer pink, then add 3 teaspoons minced garlic and salt and pepper to taste and cook for 30 seconds.
2. Add ½ chopped head cabbage, 1 (28-ounce) can diced tomatoes, 2 stalks chopped celery, 2 medium peeled and chopped carrots, 1 (16-ounce) can of kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and simmer for 1 hour. Garnish with parsley if desired.

More Beef Soup and Stew Recipes

If you’re looking for a delicious beef soup or stew to serve for St. Patricks Day, I’ve got you covered. These are the perfect addition to any festive feast.

Soup

The BEST Vegetable Beef Soup

45 minutes

Dinner

Guinness Beef Stew

1 hour 45 minutes

Dinner

Slow Cooker Corned Beef and Cabbage Stew

8 hours 20 minutes

Dinner

Best Ever Slow Cooker Beef Stew

8 hours 15 minutes

Print

Beef and Cabbage Soup

Beef and Cabbage soup is filled with beef and tender veggies. This soup is hearty, delicious, and full of flavor!

Course Soup

Cuisine American

Keyword beef and cabbage soup, beef and cabbage soup recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 Servings

Calories 252kcal

Author Alyssa Rivers

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• salt and pepper to taste
• ½ chopped head cabbage
• 1 (28-ounce) can diced tomatoes
• 2 stalks chopped celery
• 2 medium peeled and chopped carrots
• 1 (16-ounce) can kidney beans, drained
• 3 ½ cups beef broth
• 1 tablespoon Italian seasoning

Instructions

• In a large pot, add 1 tablespoon olive oil and 1 pound lean ground beef. Cook and brown the beef until no longer pink.
• Add 3 teaspoons minced garlic and salt and pepper to taste and cook for 30 seconds.
• Add ½ chopped head cabbage, 1 (28-ounce) can diced tomatoes, 2 stalks chopped celery, 2 medium peeled and chopped carrots, 1 (16-ounce) can kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning. Stir to combine.
• Bring the soup to a boil, reduce the heat, and simmer for 1 hour. Garnish with parsley if desired.

Notes

Originally posted on February 4, 2018

Updated on March 7, 2025

Nutrition

Calories: 252kcal | Carbohydrates: 12g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 915mg | Potassium: 874mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5318IU | Vitamin C: 45mg | Calcium: 110mg | Iron: 4mg

Caldo de Pollo is a comforting and flavorful Mexican chicken soup made with tender chicken, hearty vegetables, and a rich, savory broth. It’s warm, nourishing, and perfect for cozying up on a chilly day!

It’s Worth The Hype

You guys! Caldo de Pollo is my new go-to chicken soup. I am in love with the incredibly bright flavors that meld while they slowly simmer on the stovetop. The ingredients are similar to traditional chicken noodle soup. The differences are potatoes, chicken thighs, tomatoes, jalapeno, and corn. Just trust me and go make it already! It’s perfect to cozy up to on a cold day.

Ingredients Needed

How to Make Caldo de Pollo

Making Caldo de Pollo is easier than you think! Simply simmer the chicken with veggies, then blend to create a rich, flavorful broth. Lastly, add the carrots, potatoes, and corn for a hearty and wholesome meal. Finish with a squeeze of lime and a sprinkle of fresh cilantro for the perfect comforting bowl of soup.

1. Cook: Heat the water in a large pot on the stove over medium-high heat. Add the chicken thighs, onion, jalapeno, garlic, salt, and black pepper to the water. Bring to a boil, then reduce the heat to medium-low, cover, and gently boil for 20 minutes.
2. Blend Vegetables: Remove 1 cup of the broth and then pour it into a blender. Use a small strainer to remove the onion, jalapeño, and garlic from the water, then add them to the blender. Add the chicken bouillon, oregano, and Roma tomatoes, then blend the veggies until smooth. 
3. Shred the Chicken: Take the chicken from the pot and shred it using two forks.
4. Continue to Cook and Serve: Return the shredded chicken to the pot along with the vegetable puree, carrots, and potatoes. Cover and gently boil for about 10-15 minutes or until the vegetables are tender. Serve the soup fresh with toppings like cilantro, lime juice, hot sauce, or Mexican Rice.

More Soup Recipes

Whether you’re craving a rich and creamy soup, a hearty stew, or a flavorful chili, I have a huge collection of soup recipes. Perfect for fall and winter, they’re easy to make and so warm and cozy! Here are some of our favorites to try next!

Soup

White Lasagna Soup

1 hour

Dinner

Vietnamese Noodle Soup

50 minutes

Dinner

Taco Soup

30 minutes

Soup

Ham and Bean Soup

35 minutes

Print

Caldo de Pollo

Caldo de Pollo is a comforting and flavorful Mexican chicken soup made with tender chicken, hearty vegetables and a rich, savory broth.

Course Dinner, Main Course

Cuisine Mexican

Keyword Caldo de Pollo, caldo de pollo recipe, Mexican chicken soup

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 267kcal

Author Alyssa Rivers

Ingredients

• 6 boneless skinless chicken thighs, or your favorite chicken pieces
• 8 cups water
• 1 medium onion, quartered
• 1 jalapeño pepper, seeded and halved
• 4 cloves garlic
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon chicken bouillon powder
• 1 teaspoon oregano
• 3 Roma tomatoes
• 3 medium chopped carrots
• 3 ribs chopped celery
• 3 ears corn, halved
• 2 large chopped russet potatoes peeled
• chopped cilantro and lime, optional for garnish

Instructions

• Heat the 8 cups water in a large pot on the stove over medium-high heat. Add the 6 boneless skinless chicken thighs, 1 medium onion, 1 jalapeño pepper, 4 cloves garlic, 2 teaspoons salt, and 1 teaspoon pepper to the water. Bring to a boil, reduce the heat to medium-low, cover, and gently boil for 20 minutes.
• Remove 1 cup of the broth and pour it into a blender. Use a small strainer to remove the onion, jalapeño, and garlic from the water then add them to the blender. Add 1 teaspoon chicken bouillon powder, 1 teaspoon oregano, and 3 Roma tomatoes. Blend the vegetables until smooth.
• Take the chicken from the pot and shred it using two forks.
• Return the shredded chicken to the pot along with the vegetable puree, 3 medium chopped carrots, 3 ribs chopped celery, 3 ears corn, and 2 large chopped russet potatoes. Cover and gently boil until the vegetables are tender, about 10-15 minutes.
• Serve the soup fresh with toppings like cilantro, lime, hot sauce, or Mexican Rice.

Nutrition

Calories: 267kcal | Carbohydrates: 30g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1017mg | Potassium: 1064mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5506IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 2mg