129. Kielbasa Potato Soup

This week we're welcoming fall with a simple skillet dessert, caramelized pears. They're great on ice cream, pancakes or waffles, or by themselves. As always, the full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 1 lb pears, 1 lemon wedge (1/8 lemon) Cold: 2 tbsp butter Inside aisles: 1/4 cup brown sugar, 1/4 tsp cinnamon, 1/4 tsp vanilla extract, 1/8 tsp salt

This easy slow cooker or stove top kielbasa potato soup is perfect for the first official week of fall. Cozy and easy, which are just the vibes we're going for. As always the full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 1.5 lb baby gold potatoes, 8 oz carrots, 1 medium onion Inside aisles: 1 can corn (15 oz), 4 cups beef broth, 1 tsp dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper (seasonings to taste) Cold: 14 oz Kielbasa (one package), 2 cups milk, 1/2 cup sour cream, 8 oz cheddar cheese

This lighter egg salad uses greek yogurt instead of mayo, but is still plenty creamy and flavorful. You can also swap in cream cheese for a richer version (which is my little one's favorite way to make it). As always the printable recipe card is linked above, but here's what you'll need on your grocery list: Cold: 6 hard cooked eggs*, 1/4 cup greek yogurt (I use 2% or whole) Produce: Lemon (for juice), green onion (optional, garnish) Inside aisles: 1 tbsp dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, 1/8 tsp black pepper *while you can buy pre-cooked eggs, here are some easy methods: Stovetop- Cover eggs with water and bring to a boil, once boiling turn off the stove, cover the pot, and sit 10-12 minutes, then transfer cooked eggs to an ice bath. Instant Pot Crockpot  

If you want to jazz up your usual pasta night or game day, this easy hawaiian roll garlic bread is just a few minutes to prepare and a few more to bake. As always the printable recipe is linked above, but if you're making your grocery list here's what you'll need: Bakery: 12 oz (12 pc) hawaiian rolls Dairy: 4 oz shredded mozzarella, 6 tbsp salted butter Seasonings: 1 tsp dried parsley, 1 tsp garlic powder, 1/2 tsp Italian seasoning

Need a quick meal with rotisserie chicken? These chicken bacon ranch tacos are just the thing. We're just dicing some leftovers and heating them before adding ranch, toasting some tortillas, and adding your favorite toppings for an easy but hearty lunch or dinner. As always the full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Leftover meat: 1.5 cups chicken, 4 slices bacon Dairy: 2 oz shredded cheese (cheddar or taco) Inside aisles: 6 street taco tortillas, 1/4 cup ranch dressing Produce: toppings- ie tomatoes, avocado, green onion, shredded lettuce  

This week, we're making a no-peek chicken and rice casserole that preps in minutes and then bakes while you get that after-school routine down. As always, the full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb chicken breasts Produce: 8 oz mushrooms (yes, you can swap for a different veggie if you'd like) Dairy: 4 tbsp butter Inside aisles: 1.75 cups chicken broth (about 1 14-15 oz can), 1 cup white rice, 2 tbsp dijon mustard, 1/4 tsp each: salt, pepper, oregano, and garlic powder

This week Anne talks through making a slider version of a classic weeknight meal: sloppy joe sliders. With an easy homemade sauce and plenty of cheese to help hold everything together, they're a little less messy than the traditional version. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb 85% ground beef Cold: 6 oz provolone cheese, 4 tbsp butter (divided) Produce: 8 oz onion Inside aisles: 12 oz Hawaiian rolls, 3/4 cup ketchup, 1 tbsp worcestershire, 1 tbsp brown sugar, 1 tsp chili powder, 3/4 tsp dried mustard (divided), 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp sesame seeds

If you've got some rotisserie chicken and cooked bacon, these chicken bacon ranch quesadillas need to be on your meal list! Anne talks through making them in just a few minutes for a hearty appetizer or easy weeknight dinner. As always, the full printable recipe is linked above, and what you'll need for your grocery list is: Meat: 1 cup (about 5 oz) rotisserie chicken, 8 slices cooked bacon Dairy: 6 oz cheddar, shredded Inside aisles: 1/4 cup ranch dressing (plus more for dipping), 1/2 tsp chili powder, 1/8 tsp cumin, 4 flour tortillas (soft taco size), cooking spray

If you're so over turning on your oven this summer, these caprese sliders might be just the lunch you're looking for. They're super quick since we're assembling as opposed to cooking. As always the printable recipe is linked above, but if you're making your grocery list here's what you'll need: Per 4 sliders (or 2 roll style sandwiches): Bakery: 4 small sandwich rolls (sliders or dinner rolls) Cold: 6 oz fresh mozzarella cheese Produce: 2 on the vine tomatoes (about 8 oz), 1 handful fresh basil Inside aisles: 4 tbsp basil pesto, 2 tbsp balsamic glaze (not vinegar!)

This week we're making a quick but slightly fancy breakfast: Avocado Toast with Tomatoes, Balsamic, and Feta! Similar to the smoked salmon version we chatted about a few weeks ago, this is pretty enough to be on a brunch menu, but fast enough to make on a weekday morning. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for 2 slices: Bakery: 2 slices sourdough Produce: 1 large avocado, 4 oz grape tomatoes, lemon (for juice, can use bottled if that's what you have) Dairy: 1 oz feta, crumbled Inside aisles: Balsamic glaze (1 tsp-1 tbsp) and sea salt (about 1/4 tsp) to taste