Meatball Nirvana Spaghetti | Tasty Tuesday | Recipes

A few years ago I was on the hunt for the perfect meatball & spaghetti recipe when I stumbled upon an amazing recipe on  called Meatball Nirvana.  The recipe was the perfect mix of traditional meatball deliciousness with a kick of spice.  I was instantly in love!  Sadly the meatball recipe took much more time than I usually have when cooking for my family.  On most nights I’m lucky to throw together spaghetti sauce after work if we’re being honest.  One night I decided to try something a little crazy and mix together the meatball recipe and my spaghetti sauce to create a quick and delicious sauce.  It’s was delicious and hence my own version of the recipe was born.

Ingredients you’ll need from the Meatball Nirvana Recipe (I made some adjustments):

1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1 1/2 teaspoons of Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
A few dashes of Frank’s RedHot sauce

And a few items I added:
Ragu sauce
Can of tomato sauce
Crushes tomatoes (if you like chunky sauce which I don’t.)


Now, let’s put it together!

  1.  Brown the ground beef in a skillet.
  2. Drain the meat and put it back in the skillet.
  3. While cooking the meat on low heat mix in the sea salt, onto powder, garlic salt, italian seasoning, oregano, red pepper flakes and RedHot sauce.
  4. Mix the seasoned ground beef with the Ragu sauce and tomato sauce.
  5. Allow to simmer until your hunger gets the best of you.
  6. Serve over spaghetti noodles… thin whole wheat ones are my favorite!

If you love a full flavor spaghetti sauce with a little kick then this will be your new go to recipe.  If you have little people in your house be cautious of how spicy you make it with the red pepper flakes and hot sauce!


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Slow Cooker Chicken Tacos | Tasty Tuesday | Recipes

I love quick and easy recipes I can throw in the slow cooker on my lunch break. Chicken tacos are a staple in my house so I thought I’d share my favorite recipe on this Tasty Tuesday! My husband and I LOVE this meal because we can eat on it for two days. Any other leftover lovers out there?? 😉 Let’s get down to business!

Slow cooker chicken tacos
(Sorry for the crappy Instagram photo, it was all I had. Doesn’t that taco meat look delicious though???)

Here’s what you’ll need:
4 boneless skinless chicken breast
1 can of Rotel tomatoes
1 package of taco seasoning

1. Place your chicken breast in the bottom of your slow cooker.
2. Pour the package of taco seasoning over your chicken breast.
3. Pour the can of Rotel on top of the chicken breast + taco seasoning.
4. Cook on low for 4-6 hours.
5. Serve with whatever toppings you like!

-If you haven’t tried slow cooker liners, you are missing out. These make cleanup SO easy!!!
-You can use fresh or frozen chicken breast. I prefer fresh but have used frozen before too. When using frozen, I’d cook for 4 hours on high or 6-8 hours on low!

I always serve these with sour cream, Mission Extra Fluffy Fajita Flour Tortillas and Quesadilla Cheese (all of which I purchase at our local Kroger.) You can also top with salsa, lettuce, tomatoes, etc! I also make a pot of Knorr Rice Sides Spanish Rice and a pot of refried beans to go along with our tacos! If you feel like putting in an little extra effort, fry up some white corn tortillas to serve your tacos on. In the words of Dora the Explorer, delicioso!

This is a quick, easy and cheap recipe that kids love!! I hope you guys enjoy!

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Instant Pot Vegetable Beef Soup | Tasty Tuesday | Recipes


Hi all! Autumn here 🙂 As some of you know, I am currently pregnant with twins and have a 4 year old. On top of my duties as a mom, I also work two full-time jobs so I need quick and easy recipes when it comes to supper!

I am a crock pot junkie and use my trusty old crock pot at least 3 times a week. I joke with my husband that if we’re not cooking in the crock pot or on the grill, the only thing I know how to fix is Manwich! (There is a lot of truth to that statement, though.) Seriously, I make basically everything in my crock pot. It’s so easy to dump everything in on my lunch break and by the time I’m home my main course is done! I try to go to the gym a few days a week on my lunch break though which doesn’t always leave time to run home and throw dinner in the crock pot.


A friend of mine has been trying to get me to purchase an Instant Pot since I became obsessed with my crock pot. She told me I’d love it and that anything I cook in the crockpot, I could probably cook in the Instant Pot in less time. I was blinded by the crock pot and frankly, a little intimidated at the thought of using a pressure cooker. Fast forward to Amazon Prime Day a few months ago. The Instant Pots went on sale at a great price, I decided to splurge and buy one. If I didn’t like it, I could always return it!

When it arrived I waited a week or so before I actually opened it up. I told you guys, I was intimidated! The following week I tried it with one of my tried and true crock pot faves, chicken tacos.  I fell in LOVE. So quick, so easy and tasted just like I’d cooked it in a crock pot all day! Instant Pot, you won me over! And sorry to my friend Erin for ever doubting you! 😉

Fast forward to this past Sunday. It was a dreary and cool day here in WV. I woke up from my Sunday afternoon nap craving some vegetable beef soup. I looked at my clock and saw it was already 4:30 PM. Noooooo! There’s no way I’d have enough time to go to the grocery store, grab what I needed and get it on the stove in time for dinner.  Then I remembered I had the Instant Pot! Could I do it?!? I ran to the store, picked up ingredients and in a little over an hour had the most delicious vegetable soup I have ever tasted!!! The vegetables were cooked perfectly and the meat was CRAZY tender! This soup was cheap, easy to make and FAST! Great for busy moms like me!

Okay, enough rambling and on to the recipe!!!


(Doesn’t that look delicious?!? Thanks to my friend Erin for the details on how to cook everything and my momma for the ingredients, she makes the best vegetable soup EVER!)

Here’s what you’ll need:

  • 2 lbs of beef stew meat
  • 1 package of McCormick’s Beef Stew Seasoning
  • 2 cans of beef broth
  • 2 cups of V8
  • 1 bag of frozen, mixed veggies (carrots, green beans, corn and peas)
  • 1 can of diced tomatoes
  • 2 potatoes peeled and cut up into cubes
  1. Place your beef, seasoning and 1 can of broth + 1 cup of V8 into the Instant Pot. (It’s very important to cover the beef. You can always add a little water or a little more broth to cover the meat.)
  2. Close the lid to your Instant Pot, lock into place and set the timer 30 minutes on manual mode. (This will take about 45 minutes total as it takes the Instant Pot about 10 minutes to come to pressure.)
  3. When the meat is finished cooking, do a quick release and open the valve so the steam and pressure can escape the cooker. (Be very careful when doing this as the steam can burn. I use a wooden spoon to open the valve so my hands are out of the way of the steam!)
  4. Once your pressure is fully released, the float valve will drop and the lid will unlock so that you can open it. Open the pot (once again be careful as there will be some steam) and check to make sure your meat is cooked.
  5. Add your veggies and the rest of your broth + V8.
  6. Close and lock the lid and set the timer for 5 minutes on manual mode. (Again, this will take around 15-20 minutes as the pot will need to build pressure again.)
  7. After your veggies have cooked, do a quick release again and wait until the float valve has dropped. Unlock and open your Instant Pot.
  8. Voila!! Vegetable Beef Soup in a little over an hour!

Just a couple notes:

  • When cooking in the Instant Pot, make sure you do not go over the max fill line!!!
  • You can add whatever veggies you like, canned or frozen. I threw an extra can of corn and an extra can of carrots into my soup!
  • This soup in this recipe is very tomatoey! (Yeah, I know that isn’t a word.) If you like for your soup to be more beefy, just sub the V8 for beef broth!
  • If cooking in a crock pot, just cook your beef (I usually boil in beef broth) and throw everything in the crock pot. Set to low and cook for 6-8 hours!

Sorry for the book, just wanted to give a little background info on the Instant Pot! I promise my next recipe won’t be as long!! 😉

For more information on the Instant Pot, check out their website!!

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Cowboy Salsa | Tasty Tuesday | Crockpot Recipes

I, Autumn, absolutely LOVE snack and party food. I was first introduced to cowboy salsa in high school and was instantly addicted. Cowboy salsa is easy to make, takes just a few ingredients and is absolutely delicious. It’s a great snack to take to a party or just munch on while watching TV! (Ignore the fact that these are Instagram shots and the cans are opened, I’d already poured everything in my bowl when I decided to blog this!)

Yum…. Doesn’t this look delicious?Cowboy salsa crockpot recipe

Okay, so ingredients you’ll need are…

  • 2 Cans of White Shoepeg Corn
  • 2 Cans of Black Beans
  • 2 Cans of Rotel Tomatos
  • Italian Dressing (I like Wishbone brand the best)
  • Fresh Chopped Cilantro (optional)

Cowboy salsa crockpot recipe

Are you ready for directions? I don’t think you are…

  1. Rinse and drain your black beans, pour into a bowl.
  2. Rinse and drain your shoepeg corn, pour into the bowl. (Don’t get regular corn. Splurge on the shoepeg. It really tastes better than plain old corn!)
  3. Drain your Rotel, pour into the bowl.
  4. Add your italian dressing. I generally do half a bottle but it’s really up to you!
  5. Mix it all up.
  6. Top with cilantro. (Totally optional. I always forget to buy cilantro!)

That’s it!! Finally, let it chill in the fridge for an hour and then serve with tortilla chips! The longer you let it set, the better it gets! The recipe makes a pretty good portion but you can always cut the recipe in half for a single serving. Enjoy!!

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