Top 5 Favorite Dinner Recipes

Pinterest¬†is my cookbook. I have oodles of recipes from years past saved in binders and a fair amount of cookbooks {although I’ve donated several in my attempt to simplify and cut clutter}. Pinterest came around and it became this game-changing way to keep track of the things I love whether it be fashion ideas, home decor, organizing tips, ways to save money or of course, saving recipes! I have various boards for food ranging from easy – hard & healthy – sweet and everything in-between. Here are a few tried and true recipes that are in my rotation. In order to be added to my rotation of dinner recipes, it has to pass my quality control department aka my family. ūüôā

ravoli-2-682x1024Ravioli Bake by Budget Savvy Diva

Salsa-Verde-Honey-Lime-Pepper-Jack-Chicken-Enchiladas12-1-682x1024Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas by Carlsbad Cravings

Green Chicken ChiliCrockpot Green Chili Chicken by Chelsea’s Messy Apron

Sheet-Pan-Shrimp-Fajitas_-6One Sheet Pan Shrimp Fajitas by No 2 Pencil

artichoke chicken bake

Tomato Basil Artichoke Baked Chicken by Julia’s Album

Do you have go-to meals or recipes to share? I’d love to hear them! I love reading comments from my readers.

Crock Pot Creamy Chicken and Wild Rice Soup

I love Fall and one of my most favorite parts of this season is the food. Pumpkin and apple everything? Yes please! I also love crock-pot meals for the convenience. Chef Mommy nailed it with this delicious soup. It’s a crowd pleaser for sure. With a little bit of prep you can have this yummy soup simmering for dinner. Serve with a fresh loaf of french bread and a side salad and viola, dinner is served!

SoupSource – Chef Mommy


Crock Pot Creamy Chicken and Wild Rice Soup


4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots
1 cup diced celery


Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Tortellini Soup

Over the holidays I had my brother, sis in law and adorable nephew staying with us. One evening after returning from her mom’s, they brought home some leftover Tortellini soup and said it was a must try. Well a couple of days went by and they went home. The soup remained. I ended up having neighbors over for impromptu leftover soup and grilled cheese sandwiches. It was so awesome that I had to get the recipe. We enjoyed this hearty soup for several days and I even shared it with a friend who happened to be here as I was cooking it for dinner one night. She enjoyed it so much that she has since made it for her family. So what I am saying is TRY IT. It’s hearty, yummy and easy. Three great qualities in a meal if you ask me ;) Now, she did leave this recipe on my answering machine {yes, I still have one of those!} so a few details may be mixed up from the original but it’s good regardless!

Tortellini Soup



  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 Tbsp butter
  • 1/2 Tbsp each dried basil and oregano
  • 10 oz tortellini
  • 8 cups beef broth {I used 4 plus water}
  • 1 lb Italian sausage
  • 1 cup green beans {I used canned cause it‚Äôs what I had}
  • 2 8 0z cans stewed tomatoes
  • 2 pealed and cubed potatoes
  • 2 zucchini, chopped
  • 8 oz can tomato sauce
  • 2 carrots, diced


Saute onion and garlic in butter. Add spices. I used a dutch oven. Place in a bowl after translucent. Add meat to pan and brown.  Add broth, tomato sauce, stewed tomatoes, potatoes and carrots. Bring to a simmer for 10 minutes. Add green beans, tortellini and zucchini. Simmer another 10 minutes.

Serve with some fresh parmesan and either a nice green salad and crusty french bread or a grilled cheese sandwich. What a great weeknight dinner to warm your belly.

Chicken Tortilla Soup

Oh boy is it soup weather! Plus my lil’ sis wanted some tortilla soup for her birthday yesterday. Well I am a firm believer in giving people what they want for their birthdays. Especially my sister who is also a super Auntie! It was a success which means, yes indeed I will be making it again!! It was super easy and fast. It also had the perfect amount of spice.¬†Definitely add the lime as it just adds a nice pop of flavor that really compliments the spices.


Chicken Tortilla Soup Рadapted by Sunset Magazine, December 2012



  • 1¬†qt. reduced-sodium chicken broth
  • 1 1/2 pounds¬†boned, skinned chicken thighs, cubed {I used boneless breasts as it is what I had on hand}
  • 1/2¬†white onion, chopped
  • 1¬†can (14.5 oz.) diced tomatoes
  • 1/2¬†to 1 serrano chile, halved and sliced
  • 1¬†can (15 oz.) black beans, drained and rinsed
  • 1/2 teaspoon¬†chili powder
  • 1/2 teaspoon¬†cayenne
  • 1/2 teaspoon¬†pepper
  • 2 cups¬†coarsely crushed corn tortilla chips, divided
  • 1/2 cup¬†crumbled cotija cheese
  • 1/2 cup¬†cilantro leaves
  • Lime wedges


  1.  Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.
  2.  Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.

This is a super quick go to meal on a busy night. You could also make it with rotiserre chicken if you are short on prep time. The soup came together in about 30 minutes including the time it took me to cook the chicken in my Forman Grill prior to adding it the broth.