Stuffed Mushrooms

Browsing thru the aisles of Aldi Saturday I found some beautiful looking Portabella mushrooms and I knew exactly what I wanted to do with them…stuffed mushrooms! This was a recipe I use to make early in my keto/low carb journey and I figured I would share it with y’all because it’s easy & delicious! I used shrimp for my protein but you can use anything. I’ve even used breakfast sausage before (just prepare it separately and add to stuffing mixture). Let’s cook!

Ingredients:

  • 4 Portabella mushroom caps, medium to large in size. Remove stems but don’t throw away, they will be used in our filling!
  • Half a block of cream cheese
  • Half a bag of fresh spinach
  • Shrimp or protein of choice
  • 2-3 tbsp of olive oil
  • 1/2 cup each of mozzarella and Parmesan cheese plus additional for sprinkling over our mushrooms
  • 1-2 tbsp of butter
  • 1-2 cloves of garlic minced
  • Seasonings- I used garlic salt, Italian seasoning, ranch and garlic and onion powder

Directions:

Preheat oven to 400 degrees. Add softened cream cheese to bowl and set aside. Heat saucepan on medium and add 1-2 tbsp of olive oil. Add spinach and sauté. Chop stems from mushrooms and add to pan sautéing til cooked. Push spinach and mushrooms to cooler side of pan and add 1 tbsp of butter. Add shrimp. If using any other protein I would suggest you cook ahead and add to pan to warm, shrimp takes minutes to cook so that’s why I did it this way. Once shrimp is cooked add garlic and seasoning and mix all together. Added that mixture to the cream cheese. Add cheeses and mix thoroughly. Taste mixture and see if more seasoning is needed. Place Portabella caps in a baking dish. You don’t want to use a sheet pan because the mushrooms will release liquid while cooking and you will have a mess! Place mushrooms in dish gill side up and sprinkle with olive oil and garlic salt. Add filling and top with more shredded cheese. Place in oven and cook for 20-25 minutes. You will have liquid in your baking dish after baking, you can take an extra step to transfer the mushrooms onto a sheet pan and place under a broiler for 3 minutes but it’s optional. We don’t mind, they still turn out yummy!

You know it’s good if the kids ask you to make this! And don’t limit yourself, this is a recipe where you can get creative and add more veggies such as peppers or different cheeses or proteins! I plan on making this more often on my keto/low carb journey!

As always if you make this tag me on Instagram @severalpeoplesmama I enjoy looking at what y’all cook!

Love Ricki

Philly Cheesesteak Ring – Yes another Ring!

Hi y’all I am back this week with a not so original recipe but DEFINITELY a fav! Listen we love rings in this household. The crescent roll dough is delicious and easy to work with and you can take just about any filling you can think of and add it for a delicious combination. Of course I’ve made Cheesesteak sliders here and Cheesesteak egg rolls here so naturally a ring was next. This recipe was super easy and you can add chips and fruit for easy sides and dinner is done! Let’s cook!

Ingredients:

  • Thin sliced steak
  • 1 yellow onion sliced into half moons
  • 1 pepper sliced into strips
  • 2-3 tbsp of butter
  • 1 tbsp of olive oil
  • Sliced mushrooms (optional)
  • 1-2 tsps of minced garlic
  • Seasonings: I used Tony’s seasoning, onion and garlic powder and steak seasoning
  • 2 cans of crescent rolls
  • 5-6 slices of provolone cheese
  • 4-5 slices of Gouda (this is optional, you can use all provolone or any cheese you like. Smoked Gouda would have bee delicious here as well)
  • Cooking spray

Directions:

Heat oven to 375 degrees. Add butter to skillet on medium high heat. Add peppers and then after a minute or so add onions. Sauté veggies and turn heat to medium. I add a little salt to this mixture to help it sweat and give a little flavor but that’s optional. After veggies are softened add mushrooms and minced garlic. Sauté til mushrooms are softened. Turn heat on high and add steak. I season steak while in the pan but you can season ahead of time as well and just add seasoned meat. Once cooked thru which should be 3-5 minutes, turn off burner and take pan off heat and set aside. In a round pizza pan or cookie sheet spread triangles of crescent dough around until it forms a shape resembling a sun (see pics). Add veggies and meat mixture and then add cheese on top. Bring points of the triangles to the center. Spray with cooking spray to help crust brown. Bake for 20 minutes or until crust is golden brown and completely baked thru. Slice and serve.

We will be making this again and believe me I am dreaming up more ring recipes to add to the blog! If you try this please tag me on Instagram @severalpeoplesmama

Love Ricki

Cajun Chicken Shrimp Orzo

I’m always trying to mix it up in the kitchen because we get bored EASILY! So I always think of recipes we love them and remix them in some type of way, whether it’s switching out a vegetable or protein or using a different base. This time I decided to make Cajun Shrimp & Chicken with orzo instead of the usual penne or fettuccine. I also added spinach because sneaking in green veggies never hurts. And to make it even easier I made this a one pot dish!Let’s cook!

Ingredients:

  • 1-2 large chicken breasts cut into cubes
  • 1 pound of raw shrimp, peeled & deveined
  • 2-3 tablespoons of butter
  • 1-2 tablespoons of olive oil or your oil of choice just make sure it can handle high heat (ex: avocado oil)
  • 1/2 onion diced
  • 1-2 cloves of garlic minced
  • Bell peppers of choice diced (I did a combination of half a red, green & orange pepper)
  • 1-1/2 cups of heavy whipping cream
  • 3-4 cups of chicken broth or 2-3 chicken bouillon cubes with 3-4 cups of water
  • 1/2 cup mushrooms sliced (optional)
  • 1 bag of spinach
  • 1 and 1/2 cups of orzo
  • Cajun seasoning- I used Tony’s, a New Orleans seasoning from Dollar Tree, garlic and onion powder and black pepper

Directions:

Season chicken and shrimp with spices (remember to go light, you can always add more spices later but it’s harder to take it away. In a heavy pot, add olive oil and butter on medium high heat. Add diced onions & peppers and sauté for 30-60 seconds. Add minced garlic and cubed chicken. Cook for 3-5 minutes or chicken is no longer pink. It may not be done but it will finish cooking throughout the meal. Add mushrooms if using and cook for 1 minute. Add orzo and let cook with mixture for 1-2 minutes. Stir in chicken broth. Let come to a boil stirring frequently for about 3 minutes. Turn heat to low, cover with lid for 10 minutes. Turn heat up to medium, stir in heavy whipping cream. Once incorporated stir in fresh spinach. Once spinach is mostly wilted stir in shrimp. Turn heat back to low and cover with lid for about 5 minutes or until pasta is al dente and shrimp is cooked.

I served this meal with the Artisan bread I made the day before. You can add a salad or steamed veggies (or not since we added spinach lol) and top with Parmesan cheese and a sprinkle of fresh basil.

As always I hope you try this recipe and if you do, tag me @severalpeoplesmama on Instagram because I love seeing your version of the recipe!

Love Ricki

Chicken Pesto Ring

Y’all know I love a good ring made with crescent rolls! Y’all seem to love them too and this one will be no different! I mean one of the things I’m most known for is the infamous Taco Ring lol. So I decided to take the Chicken Pesto Ranch recipe we enjoy so much and added to a ring and it was the bomb.com (do people still say that? well I just did). I came about this when I made pepperoni rolls and because my kids are greedy I decided to make a chicken version as well. Sometimes their greed pays off lol. Let’s make this ring!

Ingredients:

  • 2-3 chicken breasts or chicken tenderloins
  • Jarred pesto
  • 1/2 cup to Half and half or heavy whipping cream
  • 2 cans of crescent rolls
  • 1-2 cups of shredded mozzarella cheese
  • 1/2 cup to 1 cup of grated or shredded Parmesan cheese
  • Dry ranch dressing mix
  • Seasoning- I used Montreal Chicken, garlic powder, garlic salt
  • 1-2 tbsp of lemon juice
  • Bacon bits (optional)
  • 2 tbsp of butter

Directions:

Preheat oven on 375. Season chicken with seasoning, ranch dressing mix, and you can also add a tbsp of pesto. Cook chicken on stove or grill or in the oven until cooked thru. Set aside to cool. Don’t chop until cooled or you will dry it out. Now let’s make a sauce. Melt butter in saucepan on medium high heat, then add half and half or heavy whipping cream. Add garlic salt, 2 tbsp of pesto and bring to a simmer. Whisk in Parmesan cheese until melted. Turn off sauce and it will thicken when it cools. Chop chicken in bite size pieces. Lay out crescent rolls in star pattern in sheet pan. Add thin layer of sauce. Add layer of chicken then bacon bits of using and then cheese. Fold over crescent rolls points. Bake in oven for 15 to 20 minutes until crescent rolls are baked fully.

I paired this with Caprese salad and it was soo good. Easy to make too so it’s perfect for a Saturday meal or lunch. Make sure to tag me if you make this @severalpeoplesmama on IG!

Love Ricki

Shrimp Scampi

This is one of my quick go to meals because I know it is something my whole family loves. We love seafood especially shrimp and the pasta makes the dish filling. I also love this recipe because it doesn’t use a cream sauce which is sometimes to heavy for us particularly in the Spring and Summer seasons. Just a tip if you are making this mean use larger shrimp and use raw shrimp it helps tremendous with the flavor rather than the already cooked shrimp!

Ingredients:

  • 1-2 lbs of peeled and deveined large shrimp – can be frozen but make sure you thaw them out in cold water
  • 2 sticks of butter (yes there is lots of butter)
  • 1/3 cup of olive oil
  • 4-5 cloves of minced garlic (can use the jarred but fresh does taste better as this is a light dish and every flavor counts)
  • Seasonings – Italian seasoning, garlic salt, garlic powder, pepper, dried basil or fresh (fresh is better)
  • 1 -2 lemons or ¼ cup of lemon juice
  • Grated Parmesan cheese
  • 1 package of angel hair pasta

Directions:

Prepare pasta according to package. I add oil and salt to water so pasta doesn’t stick. Also reserve about a cup of the pasta water after cooking. Season shrimp with seasonings except fresh basil if using. Melt olive oil and butter on medium heat in saucepan. Add fresh garlic to the pan and then shrimp a few seconds after. Toss shrimp in butter and garlic and add juice from one lemon. Continue to sauté shrimp until cooked. Taste sauce to see if more seasoning is needed. Add pasta and toss with shrimp. If more liquid is needed add pasta water slowly until satisfied. Top with fresh basil and grated parmesan cheese.

Pair this with a salad and a good garlic bread to soak up the sauce and you have a really delicious meal!

I hope you try this and if so make sure to tag me on Instagram @severalpeoplesmama. I will be back with some new recipes I’ve been trying soon!

Love Ricki

Shrimp Stuffed Shells with Easy Garlic Bread

This recipe right here!!! If you know us you know we absolutely LOVE seafood and almost any recipe that uses it is a winner in our book. This dinner did not disappoint! We used shrimp but you could add crab meat or crawfish or switch it out completely and use chicken. And the garlic bread is so easy to prep and make and tastes so much better than store bought. We truly enjoyed this meal and we hope you try it and enjoy it as well. Let’s cook!

Ingredients (For Shells)

  • 1 box of jumbo shells
  • 1/2 to 1 lb of shrimp (you can use precooked but I prefer raw so the shrimp are not overcooked)
  • 4 tbsp of butter, divided
  • 2-3 tbsp of olive oil
  • 3 tbsp of minced garlic
  • 1/4 cup chopped onion
  • 1 bag of fresh spinach (can use frozen just pre cook in microwave and make sure to squeeze out as much liquid as you can)
  • 1 block of cream cheese (softened)
  • 1-2 cups of shredded cheese, Italian mix
  • 1-2 cups of shredded cheese, Mozzarella
  • 1-2 cups of Parmesan cheese (you can use grated but I prefer the fresh for this recipe. You can find it in the refrigerated section of your grocery store)
  • 2 cups of half and half or heavy whipping cream or combo of both
  • 1/2 cup of white wine (optional or you can use chicken broth or water and a bouillon cube)
  • 1 cup of sliced mushrooms (optional)
  • Seasonings: I used garlic salt & powder, onion powder, ranch dressing mix, Cajun seasoning and Italian seasoning

Directions:

Cook shells was directed. I add oil and salt to my water. Drain and set aside to cool. Reserve a cup of pasta water. Spray with cooking spray so your shells won’t stick together. Melt 1-2 tbsp of butter with the olive oil in a skillet on medium. Add onions and 2 tbsp of garlic and sauté. Add mushrooms if using. Cook til soft. Add spinach and sauté til wilted. Finally add shrimp. I did preseason my shrimp with garlic powder and Cajun seasoning. Cook shrimp til almost thru. Do not overcook. Drain shrimp and veggie mixture and add to a bowl with softened cream cheese. Keep the liquid and place back in the pan after draining as this is the base for our sauce. Combine shrimp mixture with cream cheese and add Italian mix cheese and Parmesan cheese if using. Lightly season mixture with garlic powder, ranch dressing mix and onion powder.

Now let’s make the sauce. With liquid in pan turn on high heat. Add white wine and let alcohol cook off which should be 3-5 minutes. Turn heat to medium high and add another tablespoon butter and the remaining tbsp of minced garlic. Stir til melted. Whisk in half and half or heavy whipping cream. Once it starts simmering add Parmesan cheese by whisking in slowly and add seasonings. Turn heat to medium low and let simmer for about 3-5 minutes. Don’t walk away because you don’t want to burn your sauce. Make sure to taste sauce to see if you need additional seasoning. Turn off and cover. While sauce is sitting it will thicken. If you need to thin it out add pasta water while on low heat. Add 1/4 cup of sauce to bottom of 9×13 baking dish. Go ahead and stuff your shells with the shrimp mixture and add to dish. Once dish is full cover the shells with sauce. Spread layer of Italian cheese mix and Mozzarella on top. I also sprinkled Parmesan cheese and a shake of Italian seasoning. Bake on 350 for about 20-25 minutes until cheese is melted thru. I also placed my dish under the broiler for 2-3 minutes because I love those brown bits of cheese. Enjoy with Easy Garlic Bread and a side salad.

Easy Garlic Bread

Ingredients:

  • 1 stick of softened butter (not melted) just let it sit out on the counter that morning
  • 1 tbsp of minced garlic
  • 1 tsp of garlic salt
  • 1 tsp of Italian seasoning
  • Fresh basil (optional)
  • 1 squeeze of fresh lemon (optional)
  • 1 loaf of French or Italian bread cut in half lengthwise
  • Italian cheese (optional)

Directions:

Turn on broiler. Mix butter and seasonings & lemon juice together. Spread on bread. I add cheese to one half of the loaf and leave the other half with just the butter. Put under broiler for 2-3 minutes. Watch closely and don’t walk away or you will burn the bread (ask me how I know lol). Serve with your favorite pasta dish.

I can’t tell y’all again how delicious this meal was! We will be adding this to our dinner rotation. I added video from when I made this in my highlights on my IG page so go there if you need a little help and I am always available in the DMs! Also tag me if you make this!

Love Ricki

Easy Cheesesteak Egg Rolls with Provolone Cheese Sauce

At the suggestion of one of my InstaFramily sisters I decided to convert my Easy Cheesesteak Sliders into Egg Rolls and I also created a Cheese Sauce to dip the rolls into. This recipe was easy and filling and would be great appetizers or meal with fries added. Let’s get cooking by making our cheese sauce first!

Provolone Cheese Sauce:

Ingredients:

  • Provolone cheese (I used the cheese slices which I chopped up into squares)
  • 1/4 cup of chopped onions and green bell peppers
  • 1 tbsp of minced garlic
  • 1/2 cup half and half or heavy whipping cream
  • 1-2 tbsp of flour
  • 1tbsp of olive oil
  • 1-2 tbsp of butter

Directions:

Add butter and oil to saucepan until melted on medium heat. Add the onions and bell peppers and sauté until softened and add garlic. Sauté for 1-2 additional minutes. Add flour. You may need to add additional butter or oil before add ingredients the flour if your sauce pan is dry. Turn heat down to medium low. Cook flour for 2-3 minutes. You want to make sure you cook out the flour taste. Add half and half or heavy whipping cream slowly while whisking until all is incorporated and a sauce forms. Add cheese and whisk in slowly. It’s done! These cheese sauce is great for dipping the egg rolls in or make cheesesteak nachos!

Cheesesteak eggs rolls:

  • 1 package of Beef Shaved Steak (the one I used was 14 oz and more than enough for 4 people)
  • 1 medium onion sliced
  • 1/2 green bell pepper sliced (feel free to use more if you like)
  • 3 tablespoons of butter (you will use 1 to cook the veggies and the other 2 to melt over your rolls)
  • 2 tablespoons of olive oil
  • 2-3 slices of Provolone cheese sliced into strips
  • 1 cup of Italian style cheese mix
  • To season my meat I used approximately 1/2 tsp to 1 tsp of Seasoning salt (Tony’s), onion powder, garlic powder, pepper, & about 1-2 tsp of Steak sauce (use sparingly because it could get salty real quick!)
  • Egg roll wrappers
  • Oil filled pot for deep frying or you can use a deep fryer

Directions:

In a medium sized sauce pan I added the olive oil and tablespoons of butter and let it melt on medium low. I turned it up to medium high and then added the onions and peppers and sautéed them for about 2-3 minutes then I put the heat on low and let them simmer. I turned the pan back up to medium high and added my beef directly to the pan along with my seasonings and steak sauce. After the beef was cooked thru I turned the heat off and let the mixture cool.

I put my pot of oil on medium high to prepare for frying. You can also bake these in the oven or use an air fryer. Once the mixture had cooled some I added about a tablespoon or so of the beef mixture to a egg roll wrapper and topped with a provolone cheese strip and folded according to instructions on back of package. Once grease was hot I added my egg rolls and fried for 1-2 minutes on each side. This step takes no time so do not step away from the kitchen! Once fried a golden brown I drained in a paper towel and added a sprinkle of Parmesan cheese (optional).

These were awesome and we enjoyed eating there them all up! If you try them please tag me on Instagram @severalpeoplesmama

Love Ricki

Instant Pot Zuppa Toscana and Homemade Breadsticks

Yesterday I decided to try my hand at making a soup I’ve made a few times before, Zuppa Toscana in the Instant Pot and it turned out delicious and super easy. I am sharing that recipe below as well as homemade breadsticks made by scratch but took no time to whip up with a stand mixer. I would suggest if you can make your breadsticks an hour before you start the soup as they need time for two rises. Let’s cook!!!

Ingredients for Breadsticks:

  • 2 cups of warm water (not hot)
  • 2 tbsp of sugar
  • 1 packet of fast acting yeast (this equals 2 1/4 tsp)
  • 2 tbsp of butter
  • 4-5 cups of flour
  • 1 tsp of salt
  • 1/2 stick of butter melted
  • 1 tbsp of minced garlic
  • 1 tsp of garlic salt
  • Grated Parmesan cheese (optional)

Directions for Breadsticks:

Add water and sugar to mixing bowl of stand mixer and stir. Add yeast and stir and let stand 5-10 minutes until yeast is foamy. Add butter, salt and 3 cups of flour. Mix with paddle until dough starts forming. Change out for dough hook and then add more flour a cup at a time as needed. You want dough to not be sticky but you don’t want it to be dry. It should not stick to your hands when touching. Take dough and form in the shape of a ball, spray or oil your bowl and then add ball and cover with towel. So my dough rises nicely. I place my bowl on my stove and turn my oven on to 170 degrees and the heat is just enough to help it rise nicely. Once doubled in size punch down with fist. Remove from bowl and shape in a rectangle. With a sharp nice cut into strips vertically. Place strips on well oiled cookie sheet. Turn stove up to 350 degrees and set cookie sheet on stove covered while you make your soup. After a 30 minute rise remove towel and place the breadsticks in the oven for about 15-20 minutes. Combine melted butter, minced garlic and garlic salt and pour over breadsticks after they come out of the oven. Top with grated Parmesan cheese if desired.

Ingredients for soup:

  • Ground sausage (I use breakfast sausage)
  • 3 peeled potatoes
  • 1/4 cup of onion
  • 3 garlic cloves minced
  • 1 tbsp of olive oil
  • 3/4 cup of heavy whipping cream
  • 4-6 cups of water ( or you can use 3 cups of chicken broth)
  • 1-2 chicken bouillon cubes
  • 1 bag of spinach or you can use the traditional kale
  • Seasonings – I used Italian, ranch, seasoned salt, garlic and onion powder and basil

Directions for soup:

Turn on sauté function on Instant Pot. Add olive oil, onions and garlic and sauté for 1-2 minutes. Add ground sausage and cook til browned. Once browned you can drain any excess oil. Add water and chicken bouillon cubes or chicken broth if using. Add potatoes and seasonings. Place lid on and set o high pressure for 10 minutes. When finished let natural release for 5 minutes then switch to quick release to release rest of pressure. Add heavy whipping cream and stir. Add spinach and kale and let sit on warm for 5 minutes while spinach wilts. Taste for seasoning and add if necessary. Top with Parmesan cheese and fresh basil if desired. Serve it up with the breadsticks and salad for a complete meal.

The soup can easily be made on the stovetop just let lightly boil on stove for 15 minutes so potatoes can get tender before adding heavy whipping cream and spinach.

I hope you make and enjoy both recipes and as always if you make it tag me on IG @severalpeoplesmama

Love Ricki

Broccoli Cheese & Rice Casserole with Chicken

Sorry this recipe is sooo late but it is definitely worth sharing! This is an old school casserole with leftover chicken added in to make it a complete meal. Enjoy!

Ingredients

  • 3 to 4 cups of freshly cooked rice (you want it warm to melt the cheese)
  • 1 cup or more if desired chopped and cooked chicken (make sure your chicken is seasoned because we won’t be adding any additional)
  • 1 1/2 cups of cooked or steamed until tender broccoli. Can be frozen or fresh and you can chop or leave whole.
  • 1/2 a block of Processed cheese (Velveeta) chopped into cubes
  • 1 can of each soup – cream of mushroom, cream of chicken and cream of celery (DONT leave out the cream of celery, it doesn’t overpower and it makes the dish!)
  • 1 cup of shredded cheese of choice

Directions:

Preheat oven to 350 degrees. Combine all 3 soups in a bowl and mix thoroughly. Combine rice and broccoli and chicken in a separate bowl. Add soup mixture. Add processed cheese and mix well. Spread in a greased casserole dish and top with cheese. Bake for 25-30 minutes. Remove from oven and let casserole sit for 15-20 so it can set. Serve. You have proteins, carbs and veggies already in it so add a bread if desire and dinner is done! This makes great leftovers so make a big batch and eat for lunch as well!

I hope you try this! If so tag me on IG @severalpeoplesmama

Love Ricki

How to stretch food and get full

We are all at home whether by ourselves or with our family and the number one thing you will probably think about is what are we(I) gonna eat. And if you have kids, you will hear I’m hungry ALL DAY LONG! To combat being a short order cook, you need to make meals that will STRETCH! We want our family to be full while stretchier our budgets. So I’m here to help. With that dreaded C virus going around we may not be able to find ingredients (like meat) readily available so we have to be able to cook filling meals with little protein. Here’s a list of recipes or meal ideas that can keep you & yours full and content at least for a few days.

Pasta – Pasta is cheap and easy to make and very filling. You can add less protein or none at all and just pack it full of veggies (frozen or canned if you can’t find fresh).

Recipes with pasta:

Marry Me Chicken – Use less chicken and cut it up into cubes. Make the spinach lemon pasta and make it with penne or bow tie instead of orzo and add the chicken and sauce. Add mushrooms and spinach to “beef” it up.

Taco Pasta- Use Rotini pasta, ground beef (or not), cheese and beans & corn and a can of rotel or take the Mexican stuffed shells recipe and instead of stuffing individual shells take the filling and enchilada sauce and add to small shells. Top with cheese and serve.

Spaghetti- A big pot of spaghetti always works. Use ground beef or Italian sausage or even breakfast pork sausage (cheap and good) and sauce and pasta and you’re done. Also try spaghetti mac using macaroni pasta and Velveeta cheese and baked in the oven.

Shrimp Scampi- Use chicken instead if you don’t have shrimp and use spaghetti or fettuccine noodles to bulk it up. Add a can of peas or spinach or even zucchini.

Skillet pasta- make some bow tie pasta. Sauté some sausage, zucchini, tomatoes and whatever else and some half and half and Parmesan cheese, add pasta and mix.

Ramen- Yup that cheap stuff can be billed up by adding a bunch of stir fry veggies, less protein and a dash of soy sauce and seasonings.

Another staple that can stretch a meal and a budget is rice. The recipes below can be bulked up by adding more rice and less protein.

Cheesy Chicken Burrito Skillet– Cut the amount of chicken in half and add another can of beans, you can even use pinto instead of black beans.

Goulash– I usually serve this over rice so why not double the okra and sauce and cut back on the shrimp/chicken or just add sausage. Combine with rice and serve.

Fried Rice– add more veggies and leave out the meat. Make a huge batch and some crab wontons or egg rolls on the side.

Broccoli, rice and cheese casserole- I plan on sharing a recipe for my version soon. But you can easily add bacon bits or few chunks of chicken and go overboard on the broccoli and rice and have a full meal.

I love soups or chili anytime of the year & if your kids are hungry enough they will too.

Cream cheese chicken chili – cut the chicken in half and add more beans.

Baked potatoe soup– to lighten this up serve it in a cup with a huge salad of choice.

Taco soup- as you guessed cut the meat down by adding beans or omit the meat all together. Make a huge batch and serve over nachos and as the filling for burritos and chimichangas on two additional nights.

Chicken soup- cut the chicken add more veggies and noodles and bake some bread of biscuits or even cornbread. You can also add some grilled cheese sandwiches.

Another way to get someone full is add bread. Or make bread the main part of the meal.

This maybe more kid friendly because my body can’t take all those carbs but this will fill up your family. These are also great lunch options.

Taco or Cheeseburger ring-serve with your favorite taco or cheeseburger fixins’

Stuffed breads- I’ll be sharing a recipe soon for Bread stuffed pizza and we can use plain marinara sauce for a dip and serve with a salad.

Top your favorite casserole/dish with a bread- like a pot pie. You can make a chili and add a layer of cornbread on top and bake in the oven.

Or make a chicken soup filled with veggies and add biscuits (from the can is absolutely fine) in top.

These are just some ideas and hoped they get your creative juices flowing and have you thinking of your everyday meals in a different way. We may have to use our imagination to create meals but sometimes that leads to the favorites! I will be sharing a post later this week on snack ideas for our little snackers.

Let me know in the comments some other meals you can think of that are filling and make great leftovers!

Love Ricki