Category: Recipes

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This recipe is the best way to use up that yellow summer squash! Squash casserole is a great way to use up fresh squash from your garden. Easy to make with a creamy, cheesy filling and a crispy, buttery topping!

Need more great summer veggie recipes!? Then you must check out a few of my other favorites like this butternut squash soup, turkey bolognese with spaghetti squash, or roasted zucchini spears!

Squash Casserole Recipe

Is there anything better than fresh garden produce? I have been loving all of the fresh veggies this year and have been making fresh zucchini bread and my favorite salsa recipe like crazy. However, this squash casserole might be my favorite garden-borne recipe yet!

This casserole has a deliciously creamy, cheesy base and a golden cracker top crust. It’s crunchy and creamy and the best way to get your veggies! And you know that a recipe is absolutely delicious when my kids even love it! That’s a win in my book.

Ingredients in Squash Casserole

This recipe is perfect for using up all of your delicious garden vegetables. And once you season them with garlic and cheese, you won’t even know that you are eating a vegetable. Check out the recipe card at the bottom of the post for exact measurements.

• Yellow Squash: I love getting this fresh out of my garden!
• Sour Cream: This adds a creamy texture to the casserole.
• Eggs: I always use large eggs when I am cooking.
• Cheddar and Parmesan Cheese: The cheese is a MUST in this recipe!
• Onion Powder: I love the flavor of onion powder with the squash.
• Garlic Powder: The garlic powder goes perfectly with the onion powder.
• Salt and Pepper: Add these in to taste.

Topping

• Ritz Crackers: These make the absolute best topping! It’s crunchy and delicious!
• Butter: I used unsalted butter in this recipe.

How to Make Squash Casserole

1. Preheat: Preheat the oven to 350F.
2. Cut: Slice the squash to be ¼ inch thick and pat dry with a paper towel.
3. Combine: In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well combined.
4. Mix in Squash: Add squash and mix well. 
5. Pour into Baking Dish: Evenly pour ingredients into an 11×7” baking dish and prepare your topping.

Topping

1. Crush: In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
2. Sprinkle: Sprinkle cracker crumbs evenly over the squash mixture in the casserole dish.
3. Bake: Transfer to 350 degrees Fahrenheit oven and then bake for 25-30 minutes.
4. Serve: Serve warm. Enjoy!

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Two classic family favorites, pizza and tacos, come together in this easy weeknight meal that is destined to become a favorite in your home. Taco pizza is loaded with tasty seasoned beef, melty cheese, beans, and fresh veggies for a flavor combination you’ll love!

I love tacos in every form. Beef taco salad, taco casserole, and taco pie are a few more unique recipes to try filled with all of the mouthwatering taco flavors you love! They’re super easy to throw together and will have the whole family hooked.

Homemade Taco Pizza Recipe

This recipe is such a fun twist on two classic family weeknight traditions, pizza and tacos. Combining my family’s two favorite meals in one has long been a winner in our home, and I’m confident it will be in yours, too. This recipe is an at-home version of Mexican pizza that you can make with simple ingredients! I crave it often, and because it’s so easy to make, I can whip it up in a flash whenever I’m in the mood. It’s one of the few pizzas I can happily eat over and over again and not grow tired of.

This taco pizza is the perfect quick, no-fuss weeknight dinner. Because many of the toppings can be prepared ahead of time, it makes dinnertime so easy! I hope this pizza makes it into your family’s dinner rotation, and if it does, it will most likely be there to stay. It’s just too good to resist! If you need more taco goodness in your life, you’ll have to add this cheesy taco soup and stuffed avocados to your lineup as well.

Ingredients You’ll Need to Make It

To make this beauty I start with a store-bought crust, because who has time to make their own dough? I add all of my family’s favorite taco fixings on top, which you can easily mix and match to preference! Measurements for each of these ingredients can be found in the recipe card below.

• Ground Beef: I used ground beef for my taco meat, but you can use turkey as a healthier alternative!
• White Onion: Adds texture and a sweet but sharp flavor.
• Taco Seasoning: You’ll need some of this for that signature taco flavor! You can buy this premade or make your own batch at home. Find my full recipe here.
• Refried Beans: This acts as your pizza sauce.
• Store-Bought Pizza Dough Crust: I always use store-bought crust for easy prep. I have options for both cauliflower and zucchini crusts in the tips section below, too!
• Cornmeal: Keeps the pizza dough from sticking to the pan.
• Shredded Colby Jack Cheese: Colby jack is one of my favorite cheeses to use for pizza because it’s so flavorful and melty! Cheddar cheese also works.
• Veggies: I used a mix of shredded iceberg lettuce, chopped tomatoes, sliced black olives, and sliced jalapenos for some kick!

How to Make Taco Pizza

Once your glorious taco pizza has come out of the oven, you’ll want to top it with all of your favorite taco toppings. Personally, I like to go heavy on thinly shredded iceberg lettuce, olives, tomatoes, and of course, sour cream. You can even add some pepperoncini or Mama Lil’s peppers to spice things up a bit.

1. Prepare Pizza Crust: Preheat the oven to 425 degrees Fahrenheit. Spread the pizza dough onto the pizza pan. I like to sprinkle cornmeal to prevent the dough from sticking to the pan.
2. Pre-Bake Dough: Cook the pizza dough for about 8 minutes to slightly bake the dough before adding the ingredients. This will ensure that the dough is cooked through on the bottom.
3. Brown the Ground Beef: In a large skillet over medium heat, brown the meat and onions until cooked through and tender. Drain any excess oil if needed. Add the taco seasoning by following the directions on the packet of taco seasoning. Set aside.
4. Mix Refried Beans: In a medium bowl, stir the refried beans until smooth so it’s easier for spreading on the crust.
5. Layer: Spread the bean mixture on top, leaving a 1/2-inch border. Sprinkle with ¾ of the cheese followed by the taco meat, then the remaining cheese.
6. Bake: Bake the pizza for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
7. Add Toppings: Add your favorite taco toppings! I added lettuce, tomatoes, and olives. Cut into 8 wedges and serve with a dollop of sour cream.

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This Hawaiian fried rice is loaded with sweet pineapple, ham, and veggies and is so much better than takeout! Everyone goes crazy over this meal, and it’s definitely a family favorite!

Is there anything better than food that tastes like its restaurant quality, but you can make it (and have as much as you want!) at home? Try out these other delicious better than takeout recipes and make this a meal that you can’t resist! I love this Slow Cooker Mongolian Beef, this delicious Cashew Chicken, or these Drunken Noodles (Pad Kee Mao).

Better Than Takeout Hawaiian Fried Rice

We made the mistake of actually ordering takeout last week. I was just too tired to make anything, but… it was a huge mistake. Every time I give in to ordering takeout, I wish I would have made my ‘better than takeout‘ recipes at home. I promise that this Hawaiian Fried Rice is better than any restaurant! It started with this sweet and sour chicken recipe on the blog. I didn’t believe it was possible to make something at home that was better than takeout. But it is. And that recipe is my favorite recipe on the site!

It is possible to make better than takeout at home! And if you’re going to make homemade takeout chicken, then you MUST have rice to go with it! This Hawaiian fried rice is so delicious, and that secret ingredient (pineapple!) really takes it over the top and adds a deliciously refreshing taste.

Ingredients in Hawaiian Fried Rice

This combination of ingredients is SO delicious and really takes fried rice to a whole new level. I can’t get over the blends of flavors! Check out the recipe card at the bottom of the post for exact measurements.

• Ham: Sometimes, to save on time, I buy the ham at the store that is already cubed and ready to go!
• White Onion: Make sure that you are cutting up your vegetables to be similar in size so that they all cook at the same rate.
• Red Bell Pepper: Seed and chop this up to mix into the rice.
• Vegetable Oil: You can also use olive oil if you prefer.
• Eggs: I like to use large eggs whenever I am cooking in the kitchen.
• Rice: Cook your rice beforehand. Actually, day-old rice mixes in the best for this recipe! I like to use jasmine rice.
• Pineapple Tidbits: You can use fresh pineapple, or you can use a can of them to make things easier.
• Sesame Oil: This adds THE best flavor to the rice.
• Soy Sauce: You can use more or less depending on the flavor that you are trying to achieve.
• Green Onions: These are an optional garnish that I like to put on top, but I wouldn’t skip them! They add in a lot of color and flavor.

How to Make Hawaiian Fried Rice

This is loaded with so many amazing things. The Hawaiian Ham and Pineapple combination is awesome! I love how the pineapple adds a sweet taste with every bite. It balances out all of the flavors. Plus, this is so easy to make!

1. Cook Veggies: Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add chopped ham, white onion, and red bell pepper and fry until tender.
2. Cook the Eggs: Slide the ham, onion, and red bell pepper to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
3. Combine and Add Sauce: Add the rice and pineapple to the veggie, ham and egg mixture. Pour the soy sauce and sesame oil on top. Stir and fry the rice mixture and veggie mixture until heated through and combined. Add chopped green onions if desired

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This sheet pan sausage and veggies are straight from heaven! This recipe has potatoes, sausage, and Brussel sprouts that are all perfectly seasoned with dried Italian herbs. You will want to eat every last bite!

I love sheet pan meals because they are not just delicious, but they are so easy to clean up. Try this Teriyaki chicken this Thai glazed salmon or this classic chicken and potatoes. They are all cooked on a sheet pan and roasted to perfection!

Sheet Pan Sausage and Veggies Recipe

This recipe is packed with flavor and also so hearty and delicious. I love combining sausage with veggies. They complement each other so well, especially when you season them with homemade Italian seasoning! This recipe is no exception.

The Brussel sprouts and the potatoes roast up so perfectly and take on some of the flavors from the sausage. They are cooked on a sheet pan in the oven so the smell and taste really marry together. The delicious smell of this dish fills your house with an aroma that will draw your neighbors in from a mile away!

Ingredients for Sheet Pan Sausage and Veggies

This recipe is so easy to put together! Gather up your veggies and make your Italian seasoning at home, and you are all set to go! Check out the recipe card at the bottom of the post for exact measurements.

• Yukon Gold Potatoes: You can also use fingerling potatoes.
• Andouille Sausage: I love using this sausage because it has so much flavor.
• Brussel Sprouts: These roast to perfection on this sheet pan.
• Olive Oil: I use olive oil so that the seasoning sticks onto the sausage and veggies.
• Italian Seasoning: You can buy this at the store or make it home using this seasoning mix!
• Kosher Salt: The salt enhances all of the flavors.
• Cracked Black Pepper: The pepper is just the right amount to add flavor without adding in any heat.

How to Make Sheet Pan Sausage and Veggies

Get ready for a super easy dinner recipe that delivers insanely delicious results! Trust me, you don’t want to miss out on this one. Plus, it’s simple to make and even easier to clean up. Who can complain about one-pan meals?! I call that a win-win!

1. Prep: Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray and set aside.
2. Cut: Cut the potatoes and Brussel sprouts by cutting them into halves. Place the potato and Brussel sprout halves into separate bowls. You can combine them into one bowl if you like! I just like how pretty it looks separated on the pan. Your guests can also pick how much of each ingredient they want.
3. Toss: Add 2 tablespoons olive oil to the potatoes, and the remaining 1 tablespoon to the bowl of Brussel sprouts. Toss each bowl to coat the ingredients.
4. Coat: Evenly sprinkle the Italian herbs, salt, and pepper over the potatoes and Brussel sprouts. Then toss to coat evenly.
5. Cook: Spread the potatoes, Brussel sprouts, and sliced sausage onto the prepared sheet pan. Place in the oven and bake for 25 minutes or until the sausage is cooked through and the vegetables are fork tender. Enjoy!