Instant Pot Hamburger Pasta Soup is a hearty, traditional classic that the whole family will love!
This filling soup is a dressed up version of tomato soup. Bulked up with ground beef and pasta, this soup will warm you up and fill you up!
Chipotle Ranch Chicken Pasta
The Eat at Home Challenge is off to a great start! Nearly 1800 people have joined. I’m doing the challenge right along with everyone else, but last week I was sick all week. Summer isn’t supposed to be for viruses, but this one sure did lay me flat! It’s put me a little behind and made the Eat at Home Challenge a bit more challenging for my family. We haven’t eaten perfectly planned meals, but we have eaten. Fingers crossed that this week is better!
Today, we’ve got a recipe from Kate. This one looks fantastic!
I know the summer stereotype is lazy days but my summers are always busy. The longer days always seem to keep us out and about later, which often means less time to make dinner. This pasta has been one of my favorites so far this summer. It’s a recreation of something I got at a local café and it comes together in about fifteen minutes. If you cook the pasta the night before, you can have it on the table in about five.
I prefer to serve this cold – it feels more refreshing on a summer night, especially with fresh-from-the-garden corn and tomatoes – but you can heat it if you want to.
Chipotle Ranch Chicken Pasta
Ingredients
- 1 lb. mini penne
- 1 lb. cooked chicken breast cut into bite-sized pieces
- 1 ear of corn grilled and cut off
- 1 tomato diced
- ½ red onion diced
- 8 oz. Colby Jack cheese shredded
- 1 cup ranch dressing
- 2 tsp. chipotle sauce or more, to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water to stop cooking.
- In a small bowl, whisk together the ranch dressing and chipotle sauce.
- In a large bowl, combine the pasta, chicken, corn, tomato and onion. Pour the dressing over and toss to coat. Add the cheese and stir until evenly distributed.
- Refrigerate until ready to serve.
Kate is a home cook and new mom from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.
Strawberry Chocolate Chip Krispie Treats
This post is from Kate. I love having Kate share her recipes here with us!
The closer we get to summer, the more weddings, birthdays and other parties we end up going to. This year, our celebrating season kicked off with one of my best friends getting married. The ceremony was in the evening so I volunteered to put together lunch for the bridal party to munch on while getting ready – and these sweet treats capped off the meal.
Krispie treats have been a favorite around here lately. They’re quick and easy enough that I can throw them together during nap time and I’ve been finding the basic recipe is really easy to switch up to keep things from being too routine. For this one, I used flavored marshmallows and mixed in some chocolate chips. The result is a cross between a chocolate covered strawberry and a krispie treat – so good!
To get these started, you only need four ingredients. they couldn’t be easier!
Strawberry Chocolate Chip Krispie Treats
Ingredients
- 4 Tbsp. butter
- 12 oz. strawberry-flavored marshmallows
- 6 cups crisped rice cereal
- 1 1/4 semi-sweet chocolate chips
Instructions
- Grease a 9x13" pan well and set aside.
- In a large pot, melt the butter oven medium heat. Add the marshmallows and stir until smooth and melted. Stir in crisped rice cereal.
- Remove from heat, fold in chocolate chips and then transfer to the prepared pan. Using a greased spatula, pat down evenly.
- Let cool completely before cutting into squares. Store in an airtight container.
Kate is a home cook and new mom from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.
Quick Mediterranean Pasta Skillet
When we were first living together, my husband and I started making “clean out the veggie drawer pasta” once a week. It’s exactly what it sounds like: once a week, anything that was left in the drawer went into our dinner. Some weeks it was unexpectedly awesome – some weeks not so much. Over time, it evolved into a few different go-to dinners.
This variation of the pasta is my personal favorite. I’ll still make substitutions depending on what we have on hand – chicken instead of ham or peas instead of tomatoes make frequent appearances – but these are always what I hope to find in the drawer when we start prepping dinner.
I love how fast this comes together. I usually start my chopping right after I dump the pasta into the water and then by the time I’m ready to add the pasta to the skillet, it’s done cooking. Paired with a salad and a loaf of crusty bread, it’s an awesome, quick meal.
Quick Mediterranean Pasta Skillet
Servings: 4 Servings
Ingredients
- 1 lb. penne pasta
- 3-4 Tbsp. olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 large ham steak diced
- 1 pint grape tomatoes halved or quartered
- 1/3 cup kalamata olives sliced
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsp. fresh basil julienned
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat 2 Tbsp. of oil in a large skillet. Add the onion and ham and cook until onion is translucent and ham is browned, about 4 minutes. Stir in garlic and cook 30 seconds more, until fragrant. Add in the tomatoes and sliced olives and cook another 1-2 minutes, until the tomatoes start to give up their juice.
- Add the cooked pasta to the pan and toss to combine. Add more olive oil as needed to coat. Stir in Parmesan cheese, top with basil and serve.
Kate is a home cook and new mom from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.
Slow Cooker Chicken Cordon Bleu Sandwiches
This was almost the dinner that wasn’t. I had picked up the ingredients with the intention of making chicken Cordon Bleu for dinner – and then realized that I wouldn’t be home in enough time to do the prepping and cooking necessary. Slow cooker to the rescue!
These are obviously less fancy than “real” chicken Cordon Bleu, but the flavor profile is the same and using the slow cooker makes it immensely easier for a busy night – a win-win! We gobbled these sandwiches up.
Here’s what you’ll need:
Slow Cooker Chicken Cordon Bleu Sandwiches
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1/2 lb. deli ham diced
- 8 oz. Swiss cheese shredded
- 2 tsp. Herbes de Provence or a mixture of rosemary, thyme and oregano
- 1 1/2 cups honey mustard dressing divided
Instructions
- Place the chicken on the bottom of the slow cooker. Top with ham and spices. Pour 1 cup of the dressing over. Cook on low for 6-7 hours or on high for 4-5.
- Remove chicken, shred and return to the slow cooker. Stir in shreded cheese and additional dressing. Cook for an additional 15 minutes. Serve on rolls.
P.S. One of our Weekly Meal Plan members share that she saves at least 2 hours each week by using the meal plans. She also saves a minimum of $60 each week on food! Find out how you can become a member by clicking here.
Kate is a home cook and new mom from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.