TEST Recipe Site

Category: Recipes

  • Classic Sourdough Stuffing

    Classic Sourdough Stuffing

    Why did it take me this long to make sourdough stuffing? The tangy crust and chewy middle are pure perfection, soaking up all that buttery, herby goodness like it was meant to be.

    Baking dish with sourdough stuffing and a serving spoon.

    Sourdough Lovers, This One’s for You

    • Sourdough Shines: In my recipe, sourdough is the star. Toasting it locks in that tangy, chewy texture, so it soaks up all flavor without getting soggy.
    • Savory & Fresh: Sage sausage brings that rich, savory depth, while fresh herbs and tender veggies keep it light and full of flavor.
    • No-Stress Perfection: Use homemade or store-bought; swap onions for shallots, and even toss in mushrooms. Have fun and make it your own!

    Sourdough Stuffing Ingredients

    Overhead shot of labeled ingredients.
    • Sourdough Bread: Use homemade sourdough bread or store-bought. Day-old is best, but toasting helps the bread soak up flavor without getting mushy.
    • Sausage: Use any kind, but sage sausage makes it next-level good.
    • Herbs: Fresh is best, but dried works too. Just use half as much.
    • Veggie Variations: Swap the onion with shallots. Diced mushrooms are a great add-in for flavor and texture! Just saute them with the rest of your veggies.

    How to Make Sourdough Stuffing

    Stuffing is one of my favorite Thanksgiving sides! This sourdough stuffing with sausage is for sure my favorite now! It’s easy to throw together, and the flavors are perfect for your holiday table for this classic recipe!

    1. Dry Out Bread: Preheat the oven to 300°F. Add cubed sourdough bread onto a large baking sheet. Bake for 10 minutes, or until lightly toasted. Remove from the oven and set aside.
    2. Cook Sausage: In a medium-sized skillet, cook and brown sausage for 7-8 minutes over medium-high heat. Drain any excess oil, then set aside.
    3. Cook Veggies: Melt unsalted butter in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for about 10 minutes or until tender. Stir in minced garlic and cook for 1 minute.
    4. Add Broth & Seasonings: Pour in chicken broth, chopped parsley, fresh rosemary, sage, thyme, kosher salt, and fresh-cracked black pepper. Stir, then reduce the heat to a low simmer.
    5. Combine: Stir the cooked sausage into the broth mixture, then add half of the toasted bread cubes and gently stir until coated. Stir in the rest of the bread until it’s all coated and the liquid’s absorbed. Taste the stuffing and season with additional salt and pepper if needed.
    6. Bake: Transfer the stuffing into a 13 x 9 x 2-inch baking dish, then bake for 25-30 minutes, until just golden brown on top. Serve sourdough stuffing warm!
    Cubed sourdough bread on a cookie tray.
    Sausage cooking in a skillet.
    Veggies and butter cooking in a pot.
    Fresh herbs added to the broth and veggie mixture.
    Sausage and bread added to the broth and herb mixture.
    Sourdough stuffing in the baking dish ready to go in the oven.

    Alyssa’s Pro Tip

    Make Ahead: Prepare the stuffing as directed and place it in a baking dish. Wrap tightly with Saran Wrap, then refrigerate for 1-2 days. Bring the stuffing to room temperature and bake as directed.

    Print

    Sourdough Stuffing

    My sourdough stuffing recipe has tangy toasted bread, savory sausage, and fresh herbs for a timeless Thanksgiving favorite.
    Course Side Dish
    Cuisine American
    Keyword sourdough stuffing recipe, thanksgiving, thanksgiving side dish
    Prep Time 30 minutes
    Cook Time 25 minutes
    Total Time 55 minutes
    Servings 12 Servings
    Calories 296kcal
    Author Alyssa Rivers

    Ingredients

    • 10 cups cubed sourdough bread cut into ½-inch pieces
    • 1 pound ground sausage
    • 12 tablespoons unsalted butter
    • 1 small diced onion
    • 1 ½ cups chopped celery
    • 1 ½ cups diced carrots
    • 1 tablespoon minced garlic
    • 2 ½ cups chicken broth
    • ¼ cup fresh chopped parsley
    • 2 tablespoons fresh rosemary
    • 1 tablespoon fresh sage
    • 1 tablespoon fresh thyme
    • ½ teaspoon kosher salt
    • ½ teaspoon fresh cracked black pepper

    Instructions

    • Preheat the oven to 300 degrees Fahrenheit. Place 10 cups cubed sourdough bread onto a large baking sheet. Bake for 10 minutes, or until lightly toasted. Remove from the oven and set aside.
    • In a medium-sized skillet, cook and brown 1 pound ground sausage for 7-8 minutes over medium-high heat. Drain any excess oil and set aside.
    • Melt 12 tablespoons unsalted butter into a large pot over medium heat. Add 1 small diced onion, 1 ½ cups chopped celery, and 1 ½ cups diced carrots. Cook for about 10 minutes or until tender. Stir in 1 tablespoon minced garlic and cook for 1 minute.
    • Pour in 2 ½ cups chicken broth, ¼ cup fresh chopped parsley, 2 tablespoons fresh rosemary, 1 tablespoon fresh sage, 1 tablespoon fresh thyme, ½ teaspoon kosher salt, and ½ teaspoon fresh cracked black pepper. Stir and reduce the heat to a low simmer.
    • Stir the cooked sausage into the broth mixture. Add half of the toasted bread cubes and gently stir until all pieces are coated. Stir in the rest of the bread until it’s all coated and the liquid’s absorbed. Taste the stuffing and season with additional salt and pepper if needed.
    • Transfer the stuffing into a 13 X 9 X 2-inch baking dish. Bake for 25-30 minutes, or until the top is just golden brown. Serve warm and enjoy!

    Notes

    Leftover & Make Ahead Instructions

    • In the Refrigerator: Once cooled, store leftovers in an airtight container for up to 3 days!
    • Make Ahead Instructions: Prepare the stuffing as directed and place it in a baking dish. Wrap tightly with Saran Wrap, then refrigerate for 1-2 days in advance. Bring the stuffing to room temperature and bake as directed.

    Nutrition

    Calories: 296kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 683mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3252IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg
    Close up shot of baked sourdough stuffing.

    More Must-Make Thanksgiving Sides

  • Cheesy Baked Tennessee Onions

    Cheesy Baked Tennessee Onions

    If you’ve never had Tennessee onions, bless your heart! Sweet onions bake in butter and gooey cheese until they’re golden, bubbly, and downright sinful. The perfect side to complement steak, chicken, burgers, or your favorite BBQ.

    Overhead shot of baked Tennessee onions in the baking dish.

    The Side That Steals the Show

    • Cheesy Perfection: A gooey mix of cheddar, mozzarella, and Parmesan makes every bite rich and irresistible.
    • Sweet and Savory Flavor: The natural sweetness of baked onions meets buttery, seasoned goodness.
    • Effortless Comfort Food: Simple ingredients and minimal prep for a side that tastes like it took all day.

    Tennessee Onion Ingredients

    Overhead shot of labeled ingredients.
    • Type of Onion: Use a sweet variety of onion for this dish. Sweet Vidalia onions, Walla Walla, Maui, or Texas sweet onions all work great.
    • How to Cut: Cut onions evenly into 1/4-inch slices, separate the rings so the onions get seasoned on all sides, and cook evenly.
    • Cheesy Goodness: I use a mix of cheddar, mozzarella, and parmesan, but feel free to use your favorite cheeses. Gouda or Gruyère would be great in this!

    How to Make Tennessee Onions

    If you love onions done right, these Tennessee onions are about to become your new go-to. They’re simple to make but feel totally indulgent. A little bit fancy, a lot delicious! If you enjoy this, you HAVE to try my Tennessee Onion Dip!

    1. Prep the Onions: Preheat oven to 350ºF. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
    2. Season: Sprinkle with garlic powder, Italian seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Gently toss to combine.
    3. Add Butter and Cheese: Place the onions in the baking dish and top with butter, cut into small pieces. Then, top with cheddar cheese, shredded mozzarella cheese, and shredded Parmesan cheese.
    4. Bake: Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.
    Sliced onions seasoned in a bowl.
    Seasoned onions spread out in a 9x13 baking dish.
    Cheese spread over the top of the onions.
    Aluminum foil wrapped over the top of the baking dish.

    Print

    Tennessee Onions

    Tennessee onions are sweet onions baked in butter and gooey cheese until golden, bubbly, and caramelized to perfection.
    Course Side Dish
    Cuisine American
    Keyword cheesy tennessee onions, tennessee onions, tennessee onions recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 8 servings
    Calories 217kcal
    Author Alyssa Rivers

    Ingredients

    • 3 large sweet onions
    • 4 tablespoons butter, cut into small pieces
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • 1 teaspoon kosher salt
    • ½ teaspoon paprika
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • 1 cup shredded cheddar cheese
    • 1 cup shredded mozzarella cheese
    • ½ cup shredded Parmesan cheese

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
    • Sprinkle with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Gently toss to combine.
    • Place the onions in the prepared baking dish and top with 4 tablespoons butter, cut into small pieces. Layer 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, and ½ cup shredded Parmesan cheese evenly over the onions.
    • Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.

    Notes

    Storing & Reheating
    • Fridge: Store leftovers in the fridge in an airtight container for 3-4 days.
    • Reheating: Reheat in the microwave or in the oven at 300ºF until hot.

    Nutrition

    Calories: 217kcal | Carbohydrates: 11g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 626mg | Potassium: 190mg | Fiber: 1g | Sugar: 7g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 1mg
    Close up of a scoop of Tennessee onions.

    More Cozy Side Dish Recipes

    If you loved this Tennessee onion side dish, I have more sides to share. Warm, comforting, and full of flavor, these go with just about any meal. Here are a few of my family’s favs!

  • Awesome Bacon Wrapped Brussels Sprouts

    Awesome Bacon Wrapped Brussels Sprouts

    I love bacon. I love Brussels sprouts. Put them together and I’m sold. But the secret to these bacon-wrapped Brussels sprouts? A drizzle of maple syrup! It makes them sweet, smoky, and completely irresistible.

    A platter of bacon wrapped Brussels sprouts with some dip.

    Why My Version Is The Best!

    • Maple Syrup Magic! Many recipes stop at bacon, but the drizzle of real maple syrup takes these to the next level, adding a caramelized finish.
    • Crispy Every Time! I share the tricks, thinner bacon, seam-side down, and an air fryer option, so you never end up with soggy sprouts or floppy bacon.
    • Make-Ahead Friendly! Prep them a day or two ahead, stash in the fridge, then bake (or air fry) when ready. Perfect for parties or holidays.

    A Reader’s Review

    Absolutely delicious! Everyone loved them at our Nee Year’s Eve party. Will definitely make them again … and again.

    – Sally

    Bacon-Wrapped Brussels Sprouts Ingredients

    Overhead shot of labeled ingredients.
    • Brussels Sprouts:
      • Pick the Best: Go for bright green sprouts with tight leaves. Smaller ones are sweeter and cook up nicer.
      • Prep Right: Trim the stems, peel off any scraggly leaves, and give them a rinse.
      • Size: Leave small sprouts whole, but cut big ones in half so they roast evenly.
      • Frozen: Frozen works fine, just thaw and pat them dry so they don’t steam instead of crisp.
    • Maple syrup: Real maple syrup tastes best, but imitation works in a pinch.

    Bacon-Wrapped Brussels Sprouts Recipe

    These are my go-to appetizers when we have a get-together. They are easy, delicious, and I feel like I’m making good life choices for eating Brussels sprouts, even if they are covered in bacon and maple syrup.

    1. Cut & Season Sprouts: Preheat the oven to 400°F, then line a baking sheet with parchment paper or aluminum foil and set aside. Trim the stem ends of the Brussels sprouts and add them to a medium bowl. Toss them with olive oil, salt, and pepper to taste.
    2. Wrap with Bacon: Wrap each Brussels sprout with a half slice of bacon and secure with a toothpick if necessary. Lay them on the baking sheet so they don’t touch each other.
    3. Make Sauce: Whisk together the maple syrup and brown sugar in a small bowl.
    4. Brush and Bake: Use a pastry brush to brush the sauce over the tops of the Brussels sprouts. Bake for 30 minutes, flipping them halfway through, until the bacon is crisp and the Brussels sprouts are tender. Remove immediately and place them on a serving dish. Serve warm with ranch or garlic aioli.

    Alyssa’s Pro Tip

    Toothpicks: Optional! Just place the Brussels sprouts seam-side down to keep the bacon in place.

    Bowl of washed and trimmed Brussels sprouts.
    Someone wrapping the Brussels sprouts with bacon.
    Bowl of maple syrup and brown sugar whisked together.
    Someone brushing the maple drizzle onto the bacon wrapped Brussels sprouts.

    Air Fryer Method

    1. Line the air fryer basket with foil or a liner.
    2. Preheat the air fryer to 400°F.
    3. Place the Brussels sprouts in a single layer.
    4. Cook for 10–15 minutes, until browned and crispy.

    Atoothpick in a bacon wrapped brussel sprout.

    Print

    Bacon Wrapped Brussels Sprouts

    Bacon Wrapped Brussels Sprouts have a drizzle of maple and are perfectly baked until golden brown. It's a MUST-MAKE appetizer this holiday season!
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Keyword bacon wrapped brussel sprouts, bacon wrapped brussels sprout recipes, bacon wrapped brussels sprouts, brussels sprout recipes, brussels sprouts, delicious brussels sprout recipes, how to make bacon wrapped brussel sprouts, maple bacon brussels sprouts, maple brown sugar bacon brussels sprouts
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 6 servings
    Calories 464kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound Brussels sprouts
    • 1 tablespoon olive oil
    • salt to taste
    • ground black pepper to taste
    • 1 pound bacon cut in half
    • ½ cup real maple syrup
    • 3 tablespoons packed brown sugar

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil and set aside.
    • Trim the stem ends of 1 pound Brussels sprouts and add them to a medium bowl. Toss them with 1 tablespoon olive oil, salt, and ground black pepper to taste.
    • Wrap each Brussels sprout with a half slice of the 1 pound bacon cut in half, and secure with a toothpick, if necessary. Lay them on the baking sheet so they don’t touch each other.
    • Whisk together ½ cup real maple syrup and 3 tablespoons packed brown sugar in a small bowl. Use a pastry brush to brush this over the tops of the Brussels sprouts.
    • Bake for 30 minutes, flipping them halfway through, until the bacon is crisp and the Brussels sprouts are tender. Remove immediately from the baking sheet and place them on a serving dish. Serve warm with your favorite creamy dip.

    Video

    Notes

    Make Ahead, Storage & Reheating Instructions

    • Prepare Ahead: Wrap sprouts and make the glaze up to a day in advance. Store in an airtight container in the fridge for 2–3 days before baking.
    • Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
    • Reheating: Reheat in the air fryer at 375°F or in the oven at 400°F for 5–10 minutes.

    Nutrition

    Calories: 464kcal | Carbohydrates: 32g | Protein: 12g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 524mg | Potassium: 512mg | Fiber: 3g | Sugar: 24g | Vitamin A: 598IU | Vitamin C: 64mg | Calcium: 70mg | Iron: 1mg
    Close up shot of the bacon wrapped Brussels sprouts.

    More Brussels Sprout Recipes

     

  • Air Fryer Mushrooms

    Air Fryer Mushrooms

    Confession: I never thought I liked mushrooms… until I made these air fryer mushrooms. With garlic parmesan, they’re juicy, tender, and downright addictive. Even the mushroom skeptics at your table will be fighting over the last bite!

    Air fryer mushrooms cooked in the bottom of the basket.

    A Reader’s Review

    Was Very Good! Will definitely be making again. Seemed like a lot of mushrooms at first but after cooking down just right for 2 to 4 people as a side.

    – Clint

    Why You’ll Be Obsessed

    • Perfectly Crispy: My method keeps mushrooms golden and crisp on the outside while staying juicy inside. No sad, rubbery mushrooms here!
    • Simple, Everyday Ingredients: No fancy steps or hard to find seasonings. Just straightforward flavors that come together fast and taste amazing.
    • Quick & Foolproof: Ready in minutes with easy-to-follow instructions for the best mushrooms you’ve ever had in your life!

    Air Fryer Mushroom Ingredients

    Overhead shot of labeled ingredients.
    • Lower Sodium: For a lower sodium recipe, you can omit the salt and use low sodium soy sauce if you prefer.
    • Thyme: You can use ¼ teaspoon of dried thyme in place of the 1 teaspoon of fresh thyme.

    How to Make Air Fryer Mushrooms

    Nothing complements a hearty dinner quite like mushrooms. They are so tender, meaty, and flavorful! That’s why they’re so popular served with steak! It’s the perfect combination. Here’s how to make them.

    1. Combine: Add the mushrooms, olive oil, soy sauce, parmesan, garlic powder, thyme, salt, and pepper to a medium bowl. Toss to coat the mushrooms evenly.
    2. Cook in Air Fryer: Add the mushrooms to the air fryer basket in an even layer without crowding them. *Air fryers need air flow, and mushrooms need a little room around them to cook evenly. Air fry at 380°F for 5 minutes. Shake the basket and cook for another 5-7 minutes, or until tender.
    Mushrooms in a bowl mixed with the olive oil, soy sauce, parmesan and seasonings.
    Mushrooms in the bottom of the air fryer basket.

    Alyssa’s Pro Tip

    Avoid Soggy Mushrooms: Keep your mushrooms from turning soggy by wiping them clean with a damp paper towel instead of rinsing. If they do get wet, just dry them thoroughly so they don’t soak up extra moisture.

    Print

    Air Fryer Mushrooms

    Quick, easy, and packed with flavor! These air fryer mushrooms turn out perfectly tender on the inside and golden on the outside.
    Course Side Dish
    Cuisine American
    Keyword air fryer, air fryer mushroom recipe, air fryer recipes, how to air fry mushrooms, Mushrooms, mushrooms in the air fryer, mushrooms recipe
    Prep Time 3 minutes
    Cook Time 12 minutes
    Total Time 15 minutes
    Servings 4 servings
    Calories 111kcal
    Author Alyssa Rivers

    Equipment

    Ingredients

    • 16 ounces sliced mushrooms
    • 2 tablespoons olive oil
    • 2 tablespoons soy sauce
    • 3 tablespoons grated parmesan
    • 1 teaspoon garlic powder
    • 1 teaspoon minced fresh thyme
    • ½ teaspoon salt optional
    • ¼ teaspoon ground black pepper

    Instructions

    • Add 16 ounces sliced mushrooms, 2 tablespoons olive oil, 2 tablespoons soy sauce, 3 tablespoons grated parmesan, 1 teaspoon garlic powder, 1 teaspoon minced fresh thyme, ½ teaspoon salt, and ¼ teaspoon ground black pepper to a medium bowl. Toss to coat the mushrooms evenly.
    • Add the mushrooms to the air fryer basket in an even layer. Air fry at 380°F for 5 minutes.
    • Shake the basket and cook for another 5-7 minutes, or until tender.

    Video

    Notes

    Storage & Reheating
    • Storage: Store leftover mushrooms in an airtight container in the refrigerator for up to 1 week.
    • Reheating: Warm leftovers in the air fryer at 365°F for 3–5 minutes until heated through and crispy again.

    Nutrition

    Calories: 111kcal | Carbohydrates: 5g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 865mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
    Top-down view of garlic parmesan air fryer mushrooms on a gray plate.

    Air Fryer Veggie Recipes

    With an air fryer, your veggies will come out tender, flavorful, and downright addictive. Whether you keep it simple with salt and pepper or go all-in on seasoning, these recipes have your back!

  • 10 Thanksgiving Sides Everyone Will Actually Eat

    10 Thanksgiving Sides Everyone Will Actually Eat

    Thanksgiving dinner isn’t just about the turkey, it’s the side dishes that make the meal unforgettable!

    I’ve rounded up my family-favorite and reader-favorite recipes to help you plan your feast with zero stress. From classic mashed potatoes to buttery dinner rolls, the sides might be the best part of the meal!

    A close up of green bean casserole.

    First Things First

    First things first… let’s nail those side dishes. Think of this roundup as your Thanksgiving cheat sheet: everything you need to wow your guests and keep the kitchen chaos to a minimum.

    I’ve listed a bunch that can be made ahead of time and just warmed up so that your big day doesn’t have to be stressful at all! When the sides are solid, the whole meal tastes more delicious!

    Tips for the PERFECT Sides

    • Plan Ahead: Most of these sides can be made a day or two in advance. Do the chopping, mixing, or baking early to save oven space on Thanksgiving Day.
    • Double Up on Favorites: Mashed potatoes, rolls, and stuffing always go fast so make extra if you’re feeding a crowd.
    • Balance the Menu: Mix richer, more classic dishes (like sweet potato casserole) with lighter veggie sides (like Brussels sprouts or green beans) for variety.
    • Warm Everything at Once: Keep a slow cooker or warming trays handy to hold sides at the perfect serving temp without overcooking.
    • Use a Cooler as a Warming Drawer. If your oven is full, line a clean cooler with foil and towels to keep casseroles, rolls, or veggies warm for up to an hour. It frees up precious oven space and keeps everything at serving temperature until mealtime.

    Dad’s Famous Mashed Potatoes

    5 from 8 votes
    My dad's famous mashed potatoes are always the star of the dinner table! Perfectly creamy, buttery, and they have such amazing flavor. People are always begging him to make the recipe!

    Get the Recipe

    The Best Sweet Potato Casserole

    5 from 6 votes
    The best sweet potato casserole is smooth and creamy, sprinkled with a brown sugar pecan mixture. It's a sweet and savory side dish that is perfect for the holidays!

    Get the Recipe

    Cornbread Stuffing

    Cornbread stuffing is a delicious hearty dish that your family will go crazy over this Thanksgiving! It's loaded with fresh herbs, fruits, and veggies for the perfect sweet and savory side.

    Get the Recipe

    1 Hour Dinner Rolls

    5 from 4 votes
    1-hour rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!

    Get the Recipe

    Roasted Brown Butter Honey Garlic Carrots

    4.65 from 28 votes
    Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite!

    Get the Recipe

    World’s Best Green Bean Casserole

    4.95 from 20 votes
    Green bean casserole uses fresh mushrooms salted with onions and garlic, topped with crispy onions, and loaded with fresh, crunchy green beans! This might be your favorite dish next Thanksgiving!

    Get the Recipe

    The Easiest Cranberry Sauce

    5 from 1 vote
    This cranberry sauce is the perfect mixture of sweet and tart! It's made with fresh cranberries and topped with orange zest to really set it apart! 

    Get the Recipe

    5 Ingredient Corn Casserole

    4.88 from 8 votes
    This five-ingredient cornbread casserole can be prepped and ready to go in the oven in less than five minutes. It's packed with sweet, juicy corn and fluffy cornbread and tastes amazing! You can make this side dish for the holidays, to go with your favorite chili or any weeknight dinner.

    Get the Recipe

    Roasted Maple Brussel Sprouts with Bacon

    5 from 3 votes
    The sweet maple glaze and bacon complement these roasted brussel sprouts perfectly. This will be a side dish that the family won't be able to get enough of!

    Get the Recipe

    Easy Turkey Gravy

    5 from 1 vote
    Turkey gravy is rich, thick, and creamy! This gravy takes less than 15 minutes to make! Once you drizzle it all over your turkey and potatoes, well, you will use this recipe for every holiday season!

    Get the Recipe

    Help a Cook Out!

    Calling all Thanksgiving pros! I want YOUR input on how to make the sides of thanksgiving the best part of the meal this year. What’s your can’t-miss side dish or secret prep tip? Share it in the comments below. The more comments we can get, the better ALL of our meals will be!

  • Super Easy Crockpot Mashed Potatoes

    Super Easy Crockpot Mashed Potatoes

    You MUST TRY these crockpot mashed potatoes! They are so creamy and delicious and super easy to make! Which makes them the perfect side for any meal.

    Mashed potatoes in a crockpot.

    The Scoop on Why These Potatoes Rule

    • It’s basically hands-off! Toss the potatoes in the crockpot and let it do the work while you tackle the rest of your day.
    • Fewer dishes = happy you! Everything cooks in one pot, which means less mess and more time to actually enjoy dinner.
    • You’re in control! Like them chunky, smooth, or whipped? You get to decide to mash, mix, or rice them however you love best.

    A Reader’s Review

    Fantastic! Made them today for Thanksgiving, and this is how I’ll always make mashed potatoes from now on. Great and easy! Thanks

    – Brenda

    Slow Cooker Mashed Potato Ingredients

    Overhead shot of labeled ingredients.
    • Broth Swap: Chicken broth or vegetable broth can replace water, but the potatoes may turn beige.
    • Milk or Cream: Milk or heavy cream can replace half & half, but warm it first so the potatoes absorb it quickly and don’t get gluey.
    • Potatoes: Use russet potatoes for classic creamy mash, or Yukon Golds for a richer flavor. Chop into ½–1 inch pieces—smaller chunks cook faster.
    • Liquid: The potatoes don’t need to be submerged. Just add enough to steam. They’ll absorb what’s left when mashed along with the half & half.
    • Garlic Mashed: Add a few cloves of garlic to the crockpot with the potatoes.
    • Loaded Mashed: Stir in bacon, chives, shredded cheddar cheese, and sour cream before serving.

    How to Make Crockpot Mashed Potatoes

    If you want to save time and energy during the holidays, make this crockpot mashed potatoes recipe. The best part is they stay warm right in the crockpot until you’re ready to serve!

    1. Add to Crockpot & Cook: Add the peeled and diced potatoes and water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
    2. Mash and Serve: Once cooked, add the half-and-half, butter, salt, and pepper to the soft potatoes. Use a hand potato masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Overmixing makes them gluey. Season with salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.
    Someone pouring water in the crockpot.
    Someone mashing the potatoes in the crockpot.

    Alyssa’s Pro Tip

    Stirring: During the cooking time, stir once or twice to prevent browning, but avoid lifting the lid too often. This will prolong the cooking time and potentially cause the potatoes to brown.

    Print

    Crockpot Mashed Potatoes

    The easiest way to make mashed potatoes for a crowd. They're smooth, creamy, and you can keep them warm in the crockpot until dinner’s ready.
    Course Side Dish
    Cuisine American
    Keyword crockpot mashed potatoes, crockpot mashed potatoes recipe, easy mashed potatoes, holiday sides, how to cook potatoes in the crockpot, how to cook potatoes in the slow cooker, Mashed Potatoes, no boil mashed potatoes, slow cooker mashed potatoes, slow cooker mashed potatoes recipe, slowcooker mashed potatoes, thanksgiving side dish
    Prep Time 15 minutes
    Cook Time 5 hours
    Total Time 5 hours 15 minutes
    Servings 8 people
    Calories 366kcal
    Author Alyssa Rivers

    Ingredients

    • 5 pounds peeled and diced Russet or Yukon Gold potatoes ½-1-inch dice
    • 1 cup water
    • 1 cup warm half and half
    • ½ cup melted unsalted butter
    • 1 ½ teaspoon salt
    • ½ teaspoon ground black pepper

    Instructions

    • Add 5 pounds peeled and diced Russet or Yukon Gold potatoes and 1 cup water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
    • Add 1 cup warm half and half, ½ cup melted unsalted butter, 1 ½ teaspoon salt, and ½ teaspoon ground black pepper to the soft potatoes, then use a hand masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Season with additional salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.

    Video

    Notes

    Keeping Warm:

    • Keep mashed potatoes warm in the crockpot for up to 2 hours.

    • Add extra half & half, ¼ cup at a time, if they thicken as they sit.

    Storing:

    • Cool completely, then store in an airtight container in the fridge for up to 5 days.

    Make Ahead:

    1. Peel and chop potatoes up to 24 hours in advance.

    2. Place in a large bowl, cover with cold water (at least 1 inch above potatoes), and cover with plastic wrap.

    3. Refrigerate until ready to cook.

    4. Drain well and pat dry with a clean kitchen towel before adding to the crockpot.

    Nutrition

    Calories: 366kcal | Carbohydrates: 53g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 472mg | Potassium: 1227mg | Fiber: 4g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 2mg

    Make it a Meal!

    Whether you are making crockpot mashed potatoes for your Thanksgiving feast or to serve with porcupine meatballs or Bangers & Mash, these potatoes will be the perfect fit.

    Mashed potatoes in a bowl with some butter and herbs on top.
  • Easy Cajun Dirty Rice

    Easy Cajun Dirty Rice

    Why is it called “dirty” rice? The rice gets brown as it cooks with meat, Cajun spices, and the holy trinity of Cajun cooking: onion, bell pepper, and celery. My version combines ground pork and beef for a flavorful twist on this Louisiana classic!

    Dirty rice with meat and veggies being served with a wooden spoon.

    Cajun Comfort in One Skillet

    • One-Pan: Everything cooks in a single skillet, which means big flavor and easy cleanup.
    • Leftover Rice Saver: The tastiest way to use up leftover rice!
    • Fast & Filling: Comes together quickly but hearty enough to be a full meal.
    • Budget-Friendly: Simple ingredients that stretch a long way without breaking the bank.

    A Reader’s Review

    Who knew dinner could be so simple! I only used ground beef because I didn’t have any ground pork.

    – Connie

    Dirty Rice Ingredients

    Overhead shot of labeled dirty rice ingredients.
    • Protein: For a lighter option, use ground turkey instead of beef and pork.
    • Add Some Kick! Spice it up by adding some cayenne pepper before simmering. Or top with some hot sauce when serving.

    How to Make Cajun Dirty Rice

    There is something so comforting about making Dirty rice. I LOVE Cajun seasonings, and this Cajun rice recipe is one of my favorites. It’s fast, simple, super budget-friendly, and a great way to use up leftover rice!

    1. Cook Meat: In a large pot, cook and crumble the ground beef and pork on medium-high heat until no longer pink.
    2. Add Vegetables & Seasonings: Add in the onion, bell pepper, celery, garlic, Cajun seasoning, and salt and black pepper to taste. Cook until they start to soften.
    3. Rice & Broth: Add the white rice and beef broth. Bring to a boil and reduce the heat to low.
    4. Cover & Simmer: Cover and let it simmer for 20 minutes or until the rice is tender. Fluff, stir, and serve alongside my yummy hush puppies!
    Ground beef and pork cooking in a pot.
    Veggies and spices added to the ground beef and pork.
    Broth and rice added to the meat and veggie mixture.
    Dirty rice all cooked and fluffed ready to be served.

    Alyssa’s Pro Tip

    Keep the lid on while the rice cooks! Steam is the secret to evenly cooked, fluffy grains that fully absorb the Cajun spices..

    Print

    Dirty Rice

    My classic Cajun dirty rice is packed with bold spices, ground pork and beef, and the holy trinity of onion, bell pepper, and celery.
    Course Side Dish
    Cuisine American
    Keyword dirty rice, dirty rice recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 6 people
    Calories 361kcal
    Author Alyssa Rivers

    Ingredients

    • ½ pound ground beef
    • ½ pound ground pork
    • 1 small diced onion about ½ cup
    • 1 diced green bell pepper about 1 cup
    • 2 stalks diced celery about 1 cup
    • 3 garlic cloves, minced
    • 1 tablespoon Cajun Seasoning
    • 1 ½ cups long-grain rice uncooked
    • 3 ½ cups beef broth
    • salt to taste

    Instructions

    • In a large pot, cook and crumble ½ pound ground beef and ½ pound ground pork until no longer pink.
    • Add 1 small diced onion, 1 diced green bell pepper, 2 stalks diced celery, 3 garlic cloves, minced, 1 tablespoon Cajun Seasoning, and salt to taste. Cook until they start to soften.
    • Add 1 ½ cups long-grain rice and 3 ½ cups beef broth. Bring to a boil and reduce the heat to low. Cover and let simmer for 20 minutes or until rice is tender. Fluff and serve.

    Notes

    Storage and Reheat Instructions
    • Refrigerator: Store rice in an airtight container in the fridge. It will keep for 5–6 days.
    • Freezer: Cool rice completely, then transfer to a sealed freezer bag or container labeled with the date. Freeze for up to 3 months.
    • Reheat: Thaw rice in the fridge overnight before reheating. Warm it in the microwave, stirring occasionally, until heated through. You can also reheat on the stove over medium heat until warm.

    Nutrition

    Calories: 361kcal | Carbohydrates: 41g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 582mg | Potassium: 478mg | Fiber: 2g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 2mg
    Dirty rice in a bowl with a spoon.

    More Cajun Recipes To Try

    If you love Cajun flavor in this dirty rice, then try my Cajun baked cod, Cajun shrimp, and Grilled lobster tails! Here are a few more Cajun recipes to try!

  • Fried Pickle Dip

    Fried Pickle Dip

    Meet my Fried Pickle Dip…a viral take on my popular pickle dip! The toasted bread crumbs elevate the flavors with the crunchy “fried” texture.

    Someone taking a scoop of fried pickle dip with a ruffle chip.

    The Insider Scoop on This Fried Pickle Dip

    • Crunch in Every Bite: My secret is to layer the toasted bread crumbs inside so every scoop has that fried pickle crunch.
    • All the Pickle Love: I tested this until the creaminess and tang hit just right. It’s packed with dill pickle flavor (because you know I’m obsessed)!
    • Make-Ahead Friendly: This dip never lasts long at my house. You can prep it ahead, and it still tastes like heaven when served.

    Fried Pickle Dip Ingredients

    Overhead shot of labeled fried pickle dip ingredients.
    • Dill Pickles: Use your favorite brand of dill pickle! Dab the chopped pickles with a paper towel to absorb any extra moisture. This prevents your dip from being runny.
    • Cream Cheese: Be sure to use softened cream cheese so your dip mixes well.
    • Panko Bread Crumbs: No substitutions here…Panko is a must! It’s the key to getting that perfect crunchy “fried” texture.

    How to Make Fried Pickle Dip

    You already know how obsessed I am with pickles. So when I heard about fried pickle dip, I had to try it. And let me tell you, it’s everything I hoped for and more! Creamy, crunchy, tangy, and downright addictive. It’s the perfect snack!

    1. Toast the Panko BreadCrumbs: In a medium-sized skillet over medium heat, add the butter and Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown. 
    2. Combine: In a medium-sized bowl, combine the sour cream, softened cream cheese, ranch seasoning, chopped dill pickles, pickle juice, garlic powder, and fresh dill. 
    3. Mix: Using an electric hand mixer, mix until well-combined.
    4. Garnish and Serve: Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve fried pickle dip with pretzels or potato chips!
    Panko bread crumbs browning in a pan with. butter.
    Chopped pickles and other ingredients added to a bowl.
    Dip ingredients mixed together in a bowl.
    Crispy breadcrumbs added to the top of the dip.

    Alyssa’s Pro Tip

    Want the “fried” crunch in EVERY bite? Layer toasted bread crumbs inside the pickle dip. Add half the dip, sprinkle crumbs, then repeat with the rest.

    Print

    Fried Pickle Dip

    Creamy, tangy dip packed with pickles and topped with crunchy bread crumbs for that irresistible “fried” flavor in every bite.
    Course Appetizer
    Cuisine American
    Keyword fried pickle dip recipe, pickle dip
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 4 Servings
    Calories 336kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup Panko bread crumbs
    • 1 tablespoon unsalted butter
    • 1 ½ cups sour cream
    • 4 ounces softened cream cheese
    • 1 (1-ounce) packet Ranch seasoning
    • 1 ½ cups chopped dill pickles
    • 2 tablespoons dill pickle juice
    • 1 teaspoon garlic powder
    • 1 tablespoon minced fresh dill

    Instructions

    • In a medium-sized skillet over medium heat, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
    • In a medium-sized bowl, combine 1 ½ cups sour cream, 4 ounces softened cream cheese, 1 (1-ounce) packet Ranch seasoning, 1 ½ cups chopped dill pickles, 2 tablespoons dill pickle juice, 1 teaspoon garlic powder, and 1 tablespoon minced fresh dill.
    • Using an electric hand mixer, mix until well-combined.
    • Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve with potato chips!

    Notes

    Storing Leftovers
    • Refrigerator: Store dill pickle dip in an airtight container for 3–4 days. Add bread crumbs to portions only, since they soften in the fridge.
    • Freezer: Not recommended. The cream cheese changes texture once thawed.

    Nutrition

    Calories: 336kcal | Carbohydrates: 13g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 757mg | Potassium: 231mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1111IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 1mg
    Overhead shot of a bowl of fried pickle dip.

    More Pickle-Inspired Recipes

    If you guys liked this fried pickle dip, you need to check out my other pickle recipes!

  • Taco Rice Casserole

    Taco Rice Casserole

    This is about to change your taco game forever! No shell needed! This taco rice casserole is so easy and made with just 6 ingredients. Throw it together, top it your way, and boom, you’ve got a totally unique and delicious taco night!

    Casserole dish of dump and go taco rice.

    Why You’ll Keep Coming Back for More

    • One-Pan Taco Magic: Brown the meat separately, then bring all your favorite taco flavors together in one simple dish. Less cleanup, more taste!
    • Top It Your Way: From tangy sour cream to zesty salsa and creamy guacamole, the choice is all yours!
    • Gluten-Free Goodness: All the taco taste without the shell, so everyone can dig in worry-free!

    Taco Rice Ingredients

    Overhead shot of labeled taco rice ingredients.
    • Minute Rice: Instant Minute Rice = faster cook time! Want brown minute rice? Go for it! If you’re using regular rice, your cooking times will be different. Add more until the rice is done.
    • Rotel: I really like using Rotel in this recipe. You don’t have to drain it! You can sub with salsa, but Rotel takes it to the next level!
    • Taco Seasoning: Prepackaged seasoning makes this easy, but it’s even better with my Homemade Taco Seasoning.
    • Want More Spice? Add chopped jalapeño, spicy taco seasoning, spicy Rotel, or drizzle with hot sauce.
    • Add-Ins: Add chopped onion, bell peppers, corn, or pinto or black beans to the taco rice. Or switch out the beef for shredded chicken.

    How to Make Taco Rice

    This cheesy taco rice recipe is the definition of easy: everything goes into one dish, cooks together, and comes out perfectly seasoned. For a similar family-friendly recipe, make my Taco Bell inspired Crunchwrap Casserole next!

    1. Brown the Beef: Preheat the oven to 350ºF, then spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside. In a large skillet, cook and brown the ground beef for 7-8 minutes until no longer pink.
    2. Dump: Add the cooked beef to the prepared pan, then the uncooked minute rice, Rotel, and taco seasoning.
    3. Pour and Stir: Pour in the beef broth and then stir to combine. Make sure the taco seasoning is mixed well and the rice is submerged in the liquids.
    4. Top with Cheese and Bake: Top with shredded cheese, cover with foil, then bake for 20 minutes. Remove the foil and bake an additional 5 minutes to melt and brown the cheese on top! Enjoy with your favorite taco toppings!
    Beef cooking in a skillet.
    Cooked ground beef in the bottom of a casserole dish topped with minute rice, Rotel and taco seasoning.
    Someone pouring beef broth into the rice and beef mixture.
    Everything mixed together and topped with cheese.

    Alyssa’s Pro Tip

    Serving Ideas: This taco rice is great as a side or main dish. We love garnishing it with our favorite taco toppings like sour cream, lettuce, olives, and chopped avocado.

    Print

    Taco Rice Casserole

    Easy, cheesy, and full of taco goodness. Just dump, bake, and enjoy!
    Course Dinner
    Cuisine American, Mexican American
    Keyword dump and bake, taco rice bake, taco rice casserole, taco rice recipe, taco rice skillet
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6 Servings
    Calories 319kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound lean ground beef
    • 2 cups uncooked Minute Rice
    • 1 (10-ounce) can Rotel
    • 1 (1-ounce) package taco seasoning
    • 2 cups beef broth
    • 1 ½ cups shredded Mexican cheese blend

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
    • In a large skillet, cook and brown 1 pound lean ground beef for 7-8 minutes until no longer pink.
    • Add the cooked beef to the prepared pan, followed by the 2 cups uncooked Minute Rice, 1 (10-ounce) can Rotel, and 1 (1-ounce) package taco seasoning.
    • Pour in 2 cups beef broth and stir to combine. Make sure the taco seasoning is mixed well and the rice is submerged in the liquids.
    • Top with 1 ½ cups shredded Mexican cheese blend, cover with foil, and bake for 20 minutes. Remove the foil and bake an additional 5 minutes to melt and brown the cheese on top! Enjoy with your favorite taco toppings!

    Notes

    • In the Refrigerator: Store the cooled leftovers in an airtight container for 3-5 days.
    • In the Freezer: Freeze in a sealed container for up to 3 months. Thaw in the fridge overnight.
    • To Reheat: Microwave individual portions or warm in the oven at 350°F. Add a splash of broth if it seems dry.

    Nutrition

    Calories: 319kcal | Carbohydrates: 24g | Protein: 26g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 534mg | Potassium: 337mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 202mg | Iron: 4mg
    Someone lifting a scoop of taco rice out of the main dish.

    More Easy Mexican Meals

  • Easy Meals for Beginner Cooks Meal Plan

    Easy Meals for Beginner Cooks Meal Plan

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    If you’ve ever stared into your fridge and thought, “Why does dinner feel so hard?” this is for you. Whether you’re just learning to cook or just need something easy (hi, same), this simple meal plan is packed with easy recipes that taste amazing.

    Collage of images from the different recipes that are included in this weeks meal plan.

    What’s for Dinner?

    I’ve been there. It’s 5 p.m., no dinner plan, and hungry people are asking what’s for dinner. That’s why I made this meal plan. The recipes are simple, beginner-friendly, and they just work. Let’s make dinner feel easier.

    Million Dollar Spaghetti Recipe

    4.20 from 5 votes

    Spaghetti and meat sauce are classic, but my special million dollar creamy cheese layer is what makes my Million Dollar Spaghetti unforgettable!

    View Recipe

    Vegetable Stir Fry Recipe

    4.80 from 99 votes

    With my easy vegetable stir fry recipe, you can use whatever veggies you have on hand for a quick 30-minute meal your whole family will love.

    View Recipe

    Crockpot Olive Garden Chicken

    3.99 from 77 votes

    This Olive Garden crockpot chicken is to die for! The juicy and tender chicken cooked with some pasta is insanely delicious! Plus, it’s super easy which is a total win-win!

    View Recipe

    The Best Swedish Meatballs

    4.74 from 440 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

    Korean Ground Beef and Rice Bowls

    4.89 from 705 votes

    Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the perfect weeknight meal.

    View Recipe

    How Many Does This Meal Plan Feed?

    Kick off your week with exactly what you need. It provides five meals that will feed about 4-6 people. It also includes a shopping list! With fresh new ideas and easy-to-make recipes, having a weekly menu plan will be a lifesaver.

    Why Should I Meal Plan? 

    • Time Saver: No more 4:00 PM panic about dinner. With a menu plan, you know exactly what’s on the menu, what you need, and how long it takes to cook.
    • Money Saver: Meal planning works wonders for your wallet. When you organize your shopping list for the week, you’ll easily spot opportunities to buy in bulk and creatively repurpose leftovers for future meals. It’s a clever approach that keeps more money in your pocket.
    • Bye-Bye Takeout: When your dinners are planned ahead of time and groceries are stocked, you’re less likely to hit the drive-thru. Cooking at home means more savings and healthier eating. Win-win!

    Simple Sides for Easy Dinners

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

    Image of the free printable included in the meal plan.

    Storing Leftovers

    I only meal plan Monday-Friday because we sometimes have plans over the weekend, or I have leftovers that we can have to finish off the week! If you do have leftovers, make sure to store them properly in an airtight container in your fridge.