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.

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.