Tasty & Easy Recipe for the Busy Parent

Pot Roast

Pot Roast

I was never much of a cook until I had a child and she began eating “table food”. Since this milestone, I have managed to cook dinner every night of the work week. Quite the feat for me, especially considering I work and had never cooked a dish more complicated than perogies prior to having a child. Since time these days is sparse and extremely valuable, I’ve had to find ways to create easy but healthy dinners (which I thought I’d share with you!).

I always make extra for lunch the next day which has also helped us to save money during these tough times.


Tasty & Easy: Slow Cooker Pot Roast

– 2 (10.75 ounce) cans condensed cream of mushroom soup
– 1 (1 ounce) package dry onion soup mix **
– 1 1/4 cups water
– 5 1/2 pounds pot roast

**If you do not have a package of dry onion soup mix, you can make your own! mix 4 tsp Instant beef bouillon granules, 8 tsp Dried minced onion (or you can use chopped onion), 1 tsp Onion powder

1. In a bowl, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.


Yummy Corn Chowder – Lenten Friendly

I am always looking for good recipes during Lent and this is one of our family favorite. Super easy and very tasty! Even our 1 1/2 year old loves it. I usually double or triple the recipe so that we have extra to freeze.


Corn Chowder

Corn Chowder, Lenten friendly

This recipe serves 4-6
Hands-On Time 25m
Total Time 45m
* 2 TBS good olive oil
* 1 large sweet onion, chopped
* 2 cloves garlic, finely chopped
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon crushed red pepper flakes
* 2 10-ounce packages frozen corn
* 3 cups low-sodium chicken or vegetable broth
* 1 cup half-and-half
* kosher salt and pepper
* 4 scallions, trimmed and thinly sliced


* Heat 2 tablespoons of olive oil in a Dutch Oven over medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.
* Transfer half the soup to a blender and puree until smooth. Make sure to add a little at a time or else you’ll blow the top off of the blender. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.
* Divide the soup among individual bowls and top with the scallions.