There used to be a restaurant chain here in the Midwest called Max & Erma’s that had delicious chicken tortilla soup. It was creamy, lightly spicy and so comforting on a cold day.

Sadly, I think the chain mostly went out of business a few years ago, and the only one still around is at the airport, I think.

This Crockpot Taco Soup is inspired by, but quite a bit different than that restaurant soup. My version is a little lighter (less creamy) and uses ground beef instead of chicken.

Unlike many other crock pot soup recipes out there, this one doesn’t just have a dull, one-note flavor. Deeply browned ground beef, tomatoes, two types of beans, green chiles and lots of seasoning give this soup layers of comforting flavor.

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This Lasagna Recipe with Cottage Cheese has been in my family for generations!

Today, I’m sharing my family’s recipe for lasagna with cottage cheese. My mom got the recipe from her mom, and she often made this for Christmas day when I was a kid (and sometimes my birthday, too!).

First things first, let’s get this out of the way: Is this lasagna recipe with cottage cheese authentically Italian? No. Is it delicious? Absolutely.

YES, as the name makes crystal clear, this is lasagna without ricotta, and it uses cottage cheese instead. Yes, I know that ricotta is more traditional in authentic Italian food.

But hey, this recipe is from the Midwest (ope!), where cottage cheese is readily available, affordable, and delicious, and I am here. for. it.

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Sausage and Peppers Pasta is a weeknight wonder!

What are the go to weeknight meals in your home?

For my family, it’s all about those all-in-one recipes, where your carbs, protein and veggies all come from the same recipe, no side dishes needed.

This Italian Sausage Pasta Recipe is a classic example. Ground sausage comes together with lots of onions and bell peppers in a simple tomato sauce, then you toss everything with pasta and dinner is served.

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If you’ve been reading awhile, you probably know: I don’t LOVE boneless, skinless chicken breast in the way that most Americans seem to.

I think unless you have time to marinate it, like my orange ginger chicken, it often turns out dry and tough, and lacks flavor.

That’s why I’m always using chicken thighs for things like orange glazed chicken and almond crusted chicken.

I remember chicken breast being particularly dry the last time I tried to make sweet and sour chicken on the stove with it.

But, I’m never one to back down from a challenge, and I’m always looking for ways to make one of America’s favorite proteins actually . . . delicious.

The way to do it is the Instant Pot, friend. We’ve already established that Instant Pot short ribs are delicious. But let’s be honest, short ribs are always delicious, just about any way that you cook them.

But chicken breast needs more love, and the Instant Pot pressure cooks it until tender while infusing flavor into the meat. This Instant Pot Sweet and Sour Chicken is currently my favorite way to eat chicken breast.

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I have a food blogger friend who posted a great recipe in the middle of last year’s brutal winter. She ended up getting a snarky comment about her use of frozen vegetables in the recipe.

Well, this other blogger and I live in roughly the same part of the country, so we know what sort fresh produce is available to us in the winter months (thus, we both laughed off this comment).

I mean, last weekend, I went to the farmer’s market. Granted, I got there a little late in the morning, but every single farmer’s table was selling carrots. JUST carrots.

That’s all that was available, and it’s only the beginning of November!

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Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Recipe Mixes and I was compensated for my time. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

While I don’t need to eat a gluten-free diet, I have a few acquaintances who do, for medical reasons. You may be in the same situation, or have a friend or family member who chooses to abstain from gluten for another reason. Whatever the reason, I’m never one to shy away from a recipe development challenge. I love flexing my creative muscles and figuring out a way to adapt any recipe for a specific nutritional need. I mean, I’ve even made vegetarian “chorizo” chili, and fed it to an unsuspecting husband. I love a challenge.

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One of my favorite comfort food recipes is Rachael Ray’s Turkey Sloppy Joes. I’ve been making it for about nine years. I have the recipe memorized now, but I don’t measure anything and add and subtract ingredients as I please.

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