This Week’s Recipes

Happy Wednesday! I’m pushing off my regularly scheduled programming today to share the dinner recipes I’m making for my family this week. I had lots of requests for them and thought gathering them into one place might make things a little easier for you. Generally, anything I share in my Monday weekly menu lineups on Instagram is under the “Recipes” tab on my blog. The recipes are also pretty searchable if you plug in a keyword into my search bar.

Anyway, I’m so happy to share these again with you. They are tried-and-true favorites in the Scheidler house.

Easy Fall Stew

What You Need

• 2-3 pounds pot roast
• 1 envelope Lipton onion soup mix
• 2 small cans Campbell’s Golden Mushroom Soup
• 1 small can of Campbell’s Garlic Mushroom Soup
• Salt and pepper

What You Do

Preheat oven on convection setting to 350. Place pot roast in metal baking dish. Add all soups, salt, and pepper on top of meat and cover pan tightly with tin foil. Bake for 3-4 hours or until meat easily shreds. Serve over no-yolk broad egg noodles and a green vegetable on the side. That’s all there’s to it. Enjoy!

HelenMary’s Chili from A Life From Scratch

This recipe was a big hit with my family because it calls for more meat and less beans.

What You Need

• 1 tablespoon olive oil
• 2 pounds ground beef
• 1 pound Italian sausage
• 1 onion chopped
• 2 teaspoons chili powder
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Lawry’s Season Salt
• 2-4 teaspoons paprika
• 1 1/2 jars of Rao’s Marinara Sauce
• 1 small can of red kidney beans

What You Do

1. In a large pot, sauté 2 pounds ground beef in a little olive oil until mostly browned. Add in onion and continue to sauté. Season generously with chili powder, cayenne, garlic powder, onion powder, Worcestershire, Lawry’s season salt, and paprika.
2. Pour in Rao’s sauce and let bubble together. Add in a small jar of kidney beans, if you’d like. Taste to season. Throw in more of what you like.
3. Roast up some Italian sausage (425 for 25 minutes or so). Chop up and stir in the chili.
4. Serve with your choice of fixings!

Skillet Corn Bread

What You Need

• 1 1/2 cup buttermilk
• 2 eggs
• 1/4 cup vegetable oil
• 1 1/2 cups flour
• 1 1/2 cups corn meal
• 3/4 cup sugar
• 1 1/2 TBS baking powder
• 1 tsp salt
• 1 14 oz can creamed corn
• 3/4 14 oz can sweet corn, drained
• 1 cup your choice of cheese
• Jalapeno slices (optional)

What You Do

1. Heavily grease a cast iron skillet with butter and preheat your oven to 350.
2. In one bowl, mix together buttermilk, oil, and eggs. Add in flour, corn meal, sugar, salt and baking powder. Mix. Add in corns and cheese, mix. Top with jalapeno slices if you like.
3. Bake for 45 minutes. 

Tik Tok’s Tomato & Feta Pasta

What You Need

• 1 box of your favorite pasta
• 8-ounce block of feta cheese
• 2 cups cherry tomatoes
• 1 garlic clove, chopped
• 1/4 cup plus 1 tablespoon olive oil
• 3-4 basil leaves, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
• lemon zest

What You Do

1. Preheat oven to 400. Add cherry tomatoes to a baking dish and add 1/4 cup olive oil, chopped garlic, salt, and pepper. Mix together. Add the block of feta cheese to the center of the baking dish. Top with 1 tablespoon olive oil and oregano. Add lemon zest. Bake for 25-30 minutes until tomatoes are roasted and feta is soft-melted.
2. Bring a large pot of salted water to boil and cook pasta according to boxed instructions. Strain pasta and set aside.
3. Remove tomatoes and feta from oven and using a spoon, add fresh basil. Mix together the tomatoes and cheese to create a sauce (you’ll need to smoosh the tomatoes). Add in your cooked pasta and mix together until all noodles are evenly coated. Serve and enjoy!

Sheet-Pan Sausage & Roasted Veggies

What You Need

• 14 ounces turkey kielbasa, cut on the diagonal into 1/2-inch-thick slices
• 1 pound asparagus, trimmed, cut into 2-inch pieces (3 cups)
• 1 1/2 cups 8 ounces grape tomatoes, halved
• 1 large orange bell pepper, cut into 2-inch pieces (1 1⁄2 cups)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

What You Do

1. Preheat the oven to 400°F. Line a 20 × 14-inch baking sheet or two 14 × 10-inch pans with foil and grease well.
2. Arrange the kielbasa in a single layer on the baking sheet. Roast for 12 to 15 minutes, until it starts to brown on the bottom.
3. Meanwhile, in a large bowl, toss together the veggies.
4. In a small bowl, whisk together the oil, sea salt, Italian seasoning, paprika, garlic powder, and black pepper. Pour over the veggies and toss to coat.
5. When the kielbasa is done, remove the pan from the oven but leave it on. Flip the kielbasa pieces over and move them to one side of the pan, leaving space for the veggies.
6. Arrange the veggies in a single layer on the other side of the extra-large pan, or on the second pan if using two pans.
7. Roast for 18 to 20 minutes, until the veggies are tender and the kielbasa is further browned.

A little AMS tweak: If you’re okay with this recipe not being super “skinny,” I do recommend adding a couple of tablespoons of honey and balsamic vinegar to the mixture you coat your veggies with. So good and not that bad for you! That’s all there’s to it! To add a little bulk for my boys, I serve with some brown rice.

xo,