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Easy Homemade Recipes, 1572 High Meadow Lane, Loyalsockville, PA (2026)

05/15/2026

My house smelled unbelievable today while this was simmering away. I love meals where the meat and the side dish cook at the exact same time, and the potatoes soak up all the amazing flavors from the chicken.

Chicken breasts
Bag of Little Potato Company baby yellow potatoes
Stick of Land O Lakes butter
Minced garlic
Kraft grated parmesan cheese
Splash of Swanson chicken broth

I washed the potatoes, cut them in half, and laid them right in the bottom of the slow cooker. I set the chicken breasts on top of the potatoes and poured in just a little bit of the chicken broth to keep things from drying out. In a small glass measuring cup, I melted the butter in the microwave and whisked it together with a very generous spoonful of minced garlic and a heavy pour of the parmesan cheese.

I poured that whole butter mixture right over the chicken and potatoes, making sure everything was coated. I put the lid on and let it cook on low for about six hours. By the time we were ready to eat, the chicken was incredibly tender and the potatoes were soft and coated in that rich garlic butter sauce. We just microwaved some green beans on the side to round it out.

05/15/2026

I really wanted chicken pot pie for dinner but completely lacked the energy to fuss with pie crust today. I decided to make the creamy filling anyway and just stir it into some noodles instead, and honestly I might prefer this version.

Box of Barilla medium shells
Shredded rotisserie chicken
Bag of Birds Eye frozen mixed vegetables
Can of Campbell's cream of chicken soup
Splash of Swanson chicken broth
A little milk
Pinch of dried thyme and black pepper

I started by boiling the pasta on the stove and setting it aside. While the noodles were cooking, I grabbed a deep skillet and whisked together the cream of chicken soup, a generous splash of chicken broth, and enough milk to thin it out into a nice gravy. I seasoned it with the thyme and pepper, then dumped in the frozen peas, carrots, and corn along with the shredded chicken.

I let that whole mixture bubble gently for about ten minutes until the vegetables were hot and tender. Once the sauce was ready, I folded the cooked shells right into the skillet so every piece of pasta got coated. We ate it out of big soup bowls and the leftovers are already packed up for lunch.

05/14/2026

I was digging through the pantry trying to figure out what to do with a pack of stew meat I bought on sale, and remembered this sweet and savory slow cooker trick. It basically turns cheap beef into something that tastes like takeout.

Pack of beef stew meat
Can of Dole pineapple chunks
Kikkoman soy sauce
Domino brown sugar
A little minced garlic
Argo cornstarch

I tossed the beef straight into the crockpot first. Then in a small bowl, I whisked together about a half cup of the soy sauce, a couple of big spoonfuls of brown sugar, and the garlic. I poured the whole can of pineapple over the beef, juice and all, and then poured the soy sauce mixture over the top. I let it go on low all day while I was working. Right before we ate, I scooped a little of the hot liquid out into a cup, whisked in a spoonful of cornstarch until it was smooth, and stirred it back into the pot to thicken the sauce up into a nice glaze. We just scooped it over some plain white rice for an easy dinner.

05/14/2026

Mornings have been super rushed lately, so before I ran out the door today I threw a few pantry staples into the slow cooker. Coming home to this shredded Mexican chicken ready to go was a lifesaver.

Boneless skinless chicken breasts
Jar of Pace chunky salsa
Can of Bush's black beans
Can of Green Giant whole kernel corn
Packet of Old El Paso taco seasoning

I literally just put the raw chicken right at the bottom of the crockpot and sprinkled the taco seasoning over it. I drained and rinsed the black beans, drained the corn, and dumped both of those on top of the meat. Then I poured the entire jar of salsa over everything so the chicken had plenty of liquid to cook in.

I set it on low for about six hours while I was out. When I got back, the chicken was so tender it just fell apart when I took two forks to it right in the pot. I gave it all a big stir to mix the shredded meat back into the beans, corn, and warm salsa juices. We scooped it into warm tortillas tonight, but whatever is left over will probably end up on top of some rice for lunch tomorrow.

05/14/2026

I didn't feel like dealing with boiling noodles and watching the oven today, so I tried making baked ziti entirely in the crockpot. It actually worked out beautifully and the pasta cooked perfectly right in the sauce.

Box of Barilla ziti
Pound of ground beef
Large jar of Rao's Homemade marinara sauce
Tub of Galbani whole milk ricotta cheese
Bag of Kraft shredded mozzarella
Garlic powder and Italian seasoning

I started by browning the ground beef on the stove with a heavy shake of garlic powder and Italian seasoning, then drained the grease off. To build it, I spread a thin layer of the Rao's marinara on the bottom of the slow cooker so nothing would stick. Then I just layered half the uncooked Barilla ziti, half the browned beef, big spoonfuls of the Galbani ricotta, and more sauce. I did that whole layer process one more time.

Since the noodles went in totally dry, I poured about a cup of water around the inside edges of the crockpot to give it enough moisture. I secured the lid and left it on low for just under three hours. When the pasta was tender, I completely covered the top in the Kraft mozzarella and left the heat on for another fifteen minutes until it was completely melted. It tasted exactly like the oven-baked version but with way fewer dishes to wash.

05/14/2026

I had some ham sitting in the fridge and needed a zero-effort meal, so I threw this together in the crockpot earlier today. It came out super creamy and filling.

Bag of Ore-Ida diced frozen potatoes
Package of Hormel diced ham
Can of Campbell's cream of celery soup
A few big scoops of Daisy sour cream
Bag of Kraft shredded sharp cheddar cheese
Salt and pepper

I sprayed the inside of my slow cooker so the cheese wouldn't stick and dumped the whole bag of frozen potatoes right in along with the ham. In a separate bowl, I mixed the soup, sour cream, a little pepper, and about half the bag of cheddar together. I poured that creamy mixture over the potatoes and gave it a good stir to make sure everything was coated.

I let it cook on low for about four hours. Right before we were ready to eat, I sprinkled the rest of the cheddar over the top and put the lid back on for a few minutes just to let it get nice and melted. It scoops right out and is honestly pure comfort food.

05/14/2026

I was tired tonight and just wanted a meal that mostly cooks itself in one pan. This pork chop and potato situation turned out really comforting, and the thick gravy is incredible over the potatoes.

Pork chops
Baby yellow potatoes
Hidden Valley Ranch seasoning packet
Can of cream of chicken soup
Splash of milk
Olive oil

I started by heating up a little oil in a large skillet and browning the pork chops on both sides just to give them some color. I took them out and set them on a plate for a second. In a bowl, I whisked together the cream of chicken soup, a splash of milk, and the Hidden Valley Ranch packet. I threw the chopped potatoes into the skillet, nestled the pork chops back in between them, and poured the creamy ranch mixture over the whole thing. I put a lid on it and let it simmer on medium-low for about half an hour until the potatoes were soft and the pork was cooked through. The sauce thickens up perfectly while it cooks.

05/14/2026

Needed something super fast for dinner tonight so I threw together a homemade version of a drive-thru beef and cheddar. It took basically zero effort and really hit the spot.

Thin deli roast beef
Onion buns
Cheddar cheese sauce
Beef broth
Butter

I started by buttering the onion buns and getting them nice and toasted in a hot skillet. Once I took those out, I poured a splash of beef broth right into the same pan and tossed in the roast beef. I just let it simmer in the hot juice for a minute to get warm and flavorful. While that was happening, I heated up the cheese sauce. Then I just piled the hot, juicy beef onto the toasted buns and smothered it in the warm cheddar.

Such an easy shortcut meal for a busy evening when you just want something comforting.

05/14/2026

We had a bunch of leftover spaghetti in the fridge and nobody wanted to eat the exact same meal twice, so I hollowed out some rolls and turned them into these stuffed bread boats tonight.

4 Pepperidge Farm soft hoagie rolls
Leftover Barilla spaghetti mixed with meat sauce
2 tablespoons Kerrygold butter, melted
A quick shake of garlic powder
1.5 cups Kraft shredded mozzarella cheese

I used a bread knife to cut a V-shape right into the top of each hoagie roll and pulled out a chunk of the bread from the center to make a deep trench. I stirred the garlic powder into the melted butter and brushed that mixture generously all over the inside of the hollowed-out rolls.

After warming up the leftover spaghetti in the microwave for a minute just to take the chill off, I used tongs to stuff as much pasta and meat sauce as I could possibly fit into each bread boat. I packed the shredded mozzarella thickly over the top of the noodles to hold everything in.

I put them on a baking sheet and threw them into a 400 degree oven for maybe 10 or 12 minutes. Pulled them out once the edges of the rolls got crispy and the cheese was completely melted and starting to brown. They were incredibly messy to eat but every single one disappeared.

05/14/2026

It was freezing out today and I just wanted something heavy and warm waiting for us by dinnertime. I ended up tossing a chuck roast in the slow cooker this morning to make Mississippi beef and noodles and it turned out incredibly tender.

3 pound beef chuck roast
1 packet Hidden Valley Ranch seasoning
1 packet McCormick au jus gravy mix
1 stick Kerrygold salted butter
A handful of Mezzetta sliced pepperoncini peppers and a splash of juice
1 bag Reames frozen egg noodles

I laid the chuck roast right in the bottom of the crockpot and sprinkled the dry ranch and au jus packets completely over the top of the meat. I sliced up the butter and dropped the pieces all around, then tossed in the peppers and a little bit of the jar liquid. Put the lid on and just ignored it on low for about eight hours.

Right before we were ready to eat, I boiled the egg noodles in a pot on the stove until they were soft and drained them. I took two forks and shredded the beef right inside the slow cooker, which basically falls apart at that point. Then I just dumped the cooked noodles directly into the crockpot and gave it a massive stir so the pasta soaked up all that rich, buttery gravy. We ate it out of huge bowls on the couch.

05/14/2026

We had a busy afternoon and everyone was starving by the time we got home, so I threw all our favorite burger fixings into a big pasta bake. It was super filling and completely hit the spot.

1 pound ground beef
1 package Oscar Mayer thick cut bacon
1 box Barilla elbow macaroni
1 yellow onion, chopped
1 can Hunt's tomato sauce
1/4 cup Heinz ketchup
2 tablespoons French's yellow mustard
2 cups Kraft shredded sharp cheddar cheese

I started by getting the macaroni boiling in a pot on the stove while I cooked the bacon in a large skillet. Once the bacon was crispy, I took it out, chopped it up, and drained most of the grease from the pan. I browned the ground beef and chopped onion right in that same skillet. When the meat was fully cooked, I stirred in the tomato sauce, ketchup, and mustard, letting it all simmer for a couple of minutes so the flavors could blend into a nice sauce.

After draining the pasta, I dumped it directly into the skillet with the meat mixture and tossed in half of the chopped bacon and about half of the cheddar cheese. I gave it a massive stir until the cheese started melting, then scraped the whole thing into a large baking dish. I covered the top with the rest of the cheddar and the remaining bacon pieces, then stuck it in a 375 degree oven for about 15 minutes. We pulled it out when the cheese on top was bubbling hot and served it straight out of the pan. It basically tastes exactly like a giant bacon cheeseburger but is way less messy to eat.

Easy Homemade Recipes

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