Weekly Grocery Haul

  • Cheesy Taco Sticks
  • White Chicken Chili
  • Firecracker Casserole
  • Million Dollar Spaghetti

Cheesy Taco Sticks

  • 1 lb Ground Beef
  • 1 packet of Taco Seasoning
  • 1 can Pillsbury Pizza Crust
  • 5 Colby Jack String Cheese Sticks (cut in half)
  • 1/4 cup Melted Butter
  • 1 tsp Garlic Powder
  • 1 tsp Dried Parsley
  • Sour Cream (for dipping)
  • Guacamole (for dipping)
  • Salsa (for dipping)

Preheat oven to 425 degrees. In a skillet, brown the ground beef until cooked through. Drain grease if desired and add in the taco seasoning. Mix together. On a silicone mat unroll the pizza dough and cut into 10 rectangles. (Cut in half lengthwise, then make 4 cuts in each half) Put about a tablespoon of meat and half of a cheese stick on each rectangle. Roll up each rectangle in to a stick and make sure all seems are closed. Place them on a baking sheet. Brush the tops with the melted butter, garlic powder, and parley mixture. Bake in the oven for 10-12 minutes.

Serve with salsa, guacamole, and sour cream for dipping!


White Chicken Chili

  • 3 Chicken Breasts (about 1 1/2 lbs)
  • 1 Yellow Onion (diced)
  • 2 cloves of minced garlic
  • 24 oz Chicken Broth
  • 2 15oz cans of Northern Beans (white beans/drained and rinsed)
  • 2 4oz cans of Green Chiles
  • 1 15oz can of Whole Kernel Corn
  • 1 tsp of Salt
  • 1/2 tsp of Pepper
  • 1 tsp Cumin
  • 3/4 tsp Oregano
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper
  • Handful of Fresh Cilantro
  • 4 oz Cream Cheese (softened)
  • 1/4 cup of Half and Half

In a CrockPot, add all of the ingredients except for the cream cheese and Half and Half. Cook on low for 6-8 hours. After the 6-8 hours, remove the chicken breasts and shred the meat. Return the meat to the crockpot and add cream cheese and Half and Half. Cook for an additional 15 minutes and stir until chili is creamy.

Serve with avocado slices, cilantro, and Santa Fe tortilla strips on top!


Firecracker Casserole

  • 2 lbs of Ground Beef
  • 1 Yellow Onion (diced)
  • 1 Jalapeno (diced)
  • 1 can Ranch Style Beans
  • 1 can of Rotel
  • 1 can of Cream of Mushroom Soup
  • 2 Tbsp of Chili Powder
  • 1 tsp of Cumin
  • 1 tsp of Salt
  • 8 Corn Tortillas
  • 2 cups of Shredded Cheese

Preheat the oven to 350 degrees. Brown the ground beef in a skillet until cooked though and ground up. Drain the grease and add the onion, jalapeno, chili powder, cumin, and salt.

In a greased 13×9 baking dish, make layers with the remaining ingredients. (Beef//Beans//Rotel//Tortillas//Soup//Cheese) Bake for 50 minutes!


Million Dollar Spaghetti

  • 16oz dried Spaghetti Noodles (uncooked)
  • 1 Yellow Onion (diced)
  • 4-6 cloves of Garlic
  • 1 1/2 lbs of Sweet Italian Sausage (ground)
  • 3 Tbsp Italian Seasoning
  • 2 24oz jars of Spaghetti Sauce
  • 8 oz of Ricotta Cheese
  • 8 oz of Cream Cheese
  • 1/4 cup of Sour Cream
  • 3 cups of Mozzarella Cheese
  • 1/2 cup of Butter (sliced

Preheat oven to 350 degrees. In a large pot, boil water and cook the noodles according to the package. Drain the water and add noodles back to original pot. Add in 1 jar of spaghetti sauce, mix together, and set the pot of noodles aside. In a skillet, cook the onions, garlic, and italian sausage until sausage is no longer pink. Add in 1 jar of spaghetti sauce and the 2 Tbsp of italian seasoning. Set skillet aside. In a mixing bowl combine Ricotta cheese, cream cheese, sour cream, 1 cup of Mozzarella cheese, and 1 Tbsp of italian seasoning.

Put 1/2 of the butter slices at the bottom of a 13×9 baking dish. Pour half of the spaghetti noodles over the top. Spread cheese mixture over the noodles and then add the other half of the noodles on top of the cheese mixture. Place the rest of the butter slices on top of the noodles and then pour the meat sauce over the top of the spaghetti. Sprinkle remaining mozzarella cheese over the top and bake in the oven for 35-45 minutes.

Serve with a caesar salad and garlic bread! This is also a great dish to bring for a meal train. It reheats well!


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Leave a Comment

8 Comments

  1. 9.6.19
    Gabrielle kling said:

    Please never stop doing these grocery posts! I LOVE them!

  2. 9.6.19
    Katie said:

    Agreed, please never stop these!!! They are the best and so simple and tasty! Thank you so much.

  3. 9.7.19
    Jewel said:

    Thanks for sharing!! Love having all these ideas! Because I get stuck in a cooking rut a lot!

  4. 9.8.19
    Katy said:

    I love this! Will be making a few of these this week. I’m so excited! Thank you so much for sharing.

  5. 9.8.19
    Heather said:

    My favorite! Please never stop posting recipes! You save me during my kid’s sports seasons! Thank you so much for sharing!

  6. 9.9.19
    Lezli said:

    Firecracker Casserole sounds amazing and Ive never heard of anything like that! My husband says “Yes, please”!

  7. 9.9.19
    Mpg said:

    Girl…how to you keep your slim figure!? These recipes sound delicious ? love be all your content!

  8. 9.11.19
    belinda said:

    I tried out the white chicken chili tonight since it’s starting to get cold here in alaska and it was amazing. usually my husband will bug me and tell me things we can change for next time but even he was in love. please keep posting these recipes!

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