During the weeknights, I either need to do a crockpot meal or something that takes under 30 minutes to prep. This is something I make often because it is quick, and everybody loves it. No complaints out of the little ones is always a win! Recipe for this savory egg noodle casserole below!

I am not a food blogger, so I am going to spare you fifty paragraphs of information, but I find food prep images helpful.

To note: Photos are before I started mixing the sour cream mixture with the noodles so it will look a little different!

I share our weekly meal plan in our email community along with this free meal planner bundle if you need some additional dinner ideas!

The post Savory Egg Noodle Casserole first appeared on In Honor Of Design.

The post Savory Egg Noodle Casserole appeared first on In Honor Of Design.

This Stuffed Shells with Roasted Butternut and Red Pepper Sauce recipe is a really good one for November when you are looking for some healthier comfort food options! We actually made this dish for a Friendsgiving dinner we hosted!

Contrary to baking, cooking has a little wiggle room to experiment with ingredients. Instead of the standard pasta sauce and shells, this is a recipe that can use up those seasonal vegetables you have on hand. We had an abundance of red peppers from our garden this year! I found these fantastic pre-chopped butternut squash packs at Trader Joe’s (also found them at Kroger). Where would I be without the pre-chopped butternut squash? Probably still chopping a squash. Read on for full recipe!

 
 

 
(I like to see visuals of ingredients, so here is most of what I used!)

 

 
Boil and cook your shells as you chop your vegetables. Chop your peppers and onions and scatter across baking sheet along with the pre-chopped butternut squash. Pour over olive oil. Sprinkle salt and pepper. Use a wooden spoon to push around and flip to make sure it coats evenly. Stick in the oven for 45 min. I forgot to snap a picture of the roasted vegetables!

While the vegetables are cooking, sauté the sausage over medium heat. When sausage is almost cooked through, add garlic and sauté a few more minutes. Add in spinach and stir until it spinach is wilted. Turn off heat.

In a separate bowl, mix together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.

Pull out the roasted vegetables and add them to a blender or food processor. Once a puree forms add in milk and vegetable broth until it is a saucy texture. Pour the red pepper and butternut squash sauce into base of a 9×13 baking dish. Re-set oven to 350 degrees.
 

 
Once the shells have cooled, fill with a few tablespoons of the sausage ricotta mixture in each. Place shells on top of the butternut squash sauce in the 9×13 baking dish in rows.
 

 
Top with shredded parmesan and cover with foil. Stick in the oven for 30 – 40 minutes. Remove, and serve with a little more parmesan on top!
 

 

 

This is a recipe my children ate up and actually asked for more, much to my surprise because…unknown vegetables! The good thing is the sauce is hiding on the bottom;)
Please let me know if you have any questions in the comments, and cheers to a restful Sunday!

The post Stuffed Shells with Roasted Butternut and Red Pepper Sauce first appeared on In Honor Of Design.

The post Stuffed Shells with Roasted Butternut and Red Pepper Sauce appeared first on In Honor Of Design.

This week’s feeding the fam recipe is one of my favorites to make year round. It is delicious, and all of my children gobble it up in seconds which is a rare feat. You can prep this in the crock pot or insta pot, and have plenty of meat to feed a crowd. I’m calling it Carnitas Rancheros because it’s a mix of two of my favorite hispanic dishes: Carnitas and Huevos Rancheros.

This is my season line up for mouthwatering carnitas. You can put your meat in a crockpot to simmer on low for 6-8 hrs, on high for 4-5 hrs, and in an insta pot for 40 minutes! (Tried this the other day and it was as delicious as all day crock pot meat.) I used two pounds of pork tenderloin and we had a good amount of leftovers even after all 7 of us ate. Do not discard the juices from the meat! Store it with your leftovers, and I am telling you that meat will be even better on the second day.

My kids love fried eggs, so I use either coconut oil, ghee, or avocado oil to cook, and we stick them on top of a corn tortilla as the base for these addicting fancy tacos. We will then top with the meat, vegetables, salsa, etc!

Topping ideas: Crema fresca, baby tomatoes, avocados, salsa, lettuce, fresh cilantro.

We eat a good deal of spanish or latin food because that is what my grandmother raised my dad on! I would say her cooking spoiled my tastebuds and I think I have yet to taste anything as good as her homemade tortillas, rice, and beans. Whenever I make this type of food it makes me feel connected to my roots. Food has the ability to do this, which is why I love it so much!

Happy to answer any questions about this recipe in the comments below. If you give it a try be sure to let us know how it goes!

The post Crock Pot Carnitas Rancheros Recipe first appeared on In Honor Of Design.

The post Crock Pot Carnitas Rancheros Recipe appeared first on In Honor Of Design.

Gabe loves to experiment with flavor, and his Husky Chili recipe is hearty! We doubled this recipe over the weekend, and it fed a crowd of 25 people! It will make your whole home smell delicious too;)

 

 
Prep: Chop all vegetables!
Melt a Tbsp. of butter in the stockpot, and add the onions, peppers and garlic chipotle seasoning. Cook for about 5 to 7 min at medium high heat (or until about tender).
 

 
Once the onions and peppers are tender, add in the black beans, pinto beans, white hominy, 1/2 of your minced cilantro (the other half of your cilantro will be added to the beef), and riced cauliflower. Mix, cover, and let it brew on low heat as you cook up the beef.

As the onions, peppers, beans, etc. are simmering in the stockpot, combine the ground beef, salt, chili powder, smoked paprika, green onion, and the remaining cilantro in a large skillet. Cook at medium to medium high heat for about 7 min or until meat is browned.
 

 
Once browned, add the tomatoes and tomatillos to the beef, and turn the heat down to medium-low. Cover, and let the tomatoes and tomatillos cook down for about 10 min., or until things look good and “juicy”. (As seen in picture above.)

Add the contents of the skillet, tomato juice, and nutmeg to the stockpot. Mix well, cover and let simmer on low for about 45 min., stirring occasionally.
 

 
Serve warm with optional toppings: oyster crackers, organic sour cream, and/or shredded raw cheese.

A little disclaimer about how I cook… I do not like to follow recipes. I love to cook by observing texture, smell, and taste as it cooks. As such, the cook times and spice amounts are an approximation. I encourage you to do the same! If you are worried about it being to spicy, reduce the chili powder and paprika a bit, you can always add more later. Once everything is mixed together, give it a sample and add little amounts of more seasoning until it fits your taste. What is great about this pot o’ goodness is that it is difficult to mess up.

Enjoy with your family and friends! Let me know if you have any questions below. If you make it, let us know how it turns out! More recipes from our family table coming soon.

The post Husky Chili Recipe first appeared on In Honor Of Design.

The post Husky Chili Recipe appeared first on In Honor Of Design.