#cozydinnerideas

[levishanexxx]

You can make this creamy slow cooker soup even better by adding canned milk. This dish is hearty and warm, perfect for cold days. With the help of your trusty slow cooker, you can enjoy a nice meal with little work.

Ingredients: 1 can condensed cream of mushroom soup. 1 can condensed cream of chicken soup. 1 can evaporated milk. 1 cup chicken broth. 1 cup diced cooked chicken. 1 cup frozen mixed vegetables. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Add chicken broth, diced cooked chicken, frozen mixed vegetables, garlic powder, salt, and pepper to a slow cooker. Then add condensed cream of mushroom soup and condensed cream of chicken soup. Mix things together well. Put the lid on top and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the vegetables are soft and the flavors are well mixed. Check the seasoning and make changes if needed. If you want, you can serve it hot with chopped fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

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Stars, Stripes & Campfire Suppers

Independence Day weekend is the perfect time to gather around the campfire, enjoy the outdoors, and share great food with family and friends. This week’s campground menu featured a collection of easy, satisfying meals designed for camping adventures, RV trips, and backyard cookouts alike. From hearty Dutch oven dinners and cheesy skillet meals to flavorful foil packets and a classic burger…

Stars, Stripes & Campfire Suppers

[daenerystubborn]

Indulge in a creamy gluten-free rendition of the classic Chicken Broccoli Alfredo Penne Pasta, featuring tender chicken slices, vibrant broccoli florets, and a homemade white cheese cream sauce. This comforting dish is perfect for a cozy dinner at home.

Ingredients: 8 oz gluten-free penne pasta. 1 lb chicken breast, sliced thinly. 2 cups broccoli florets. 2 tablespoons olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/4 cup unsalted butter. 1 tablespoon cornstarch. 1/4 teaspoon nutmeg optional.

Instructions: Cook the gluten-free penne pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Season chicken breast slices with garlic powder, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside. In the same skillet, add broccoli florets and cook until tender, about 5 minutes. Remove from skillet and set aside. In the same skillet, melt butter over medium heat. Whisk in cornstarch until smooth. Gradually pour in heavy cream, stirring constantly until thickened. Stir in grated Parmesan cheese until melted and smooth. Add nutmeg if desired for extra flavor. Add cooked penne pasta, cooked chicken slices, and broccoli florets to the skillet, tossing until well coated with the white cheese cream sauce. Simmer for a few minutes until heated through. Season with additional salt and pepper if needed. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Kneads Therapy

[asobiseksutime]

It's hearty and tasty, and this Italian sausage tortellini is perfect for a cozy dinner. Putting sausage, tomatoes, and herbs together makes a rich sauce that goes well with the cheese-filled tortellini.

Ingredients: 1 lb Italian sausage. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 2 cups chicken broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 package 9 oz refrigerated cheese tortellini. 2 cups baby spinach. 1/4 cup grated Parmesan cheese.

Instructions: In a large pot, cook Italian sausage over medium heat until browned. Drain excess fat. Add chopped onion and minced garlic to the pot. Cook until onion is translucent. Stir in diced tomatoes, tomato sauce, chicken broth, basil, oregano, salt, and pepper. Bring to a simmer. Add tortellini to the pot and cook according to package instructions, usually about 7-9 minutes. Once tortellini is cooked, stir in baby spinach until wilted. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

Filling Station Idaho

[yaoipulse]

Gluten-free beef stew cooked in a Dutch oven.

Gluten-Free Beef Stew

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6 Easy Campground Dinners You'll Want on Repeat

From creamy Dutch Oven Chicken Pot Pie to flavorful Campfire Shrimp Boil Packets, this week’s campground menu proves that great camping food doesn’t have to be complicated. Whether you’re cooking over a campfire, on a camp stove, or in your RV kitchen, these easy recipes deliver plenty of comfort and flavor with minimal cleanup. Save your favorites for your next camping adventure and enjoy a week…

6 Easy Campground Dinners You'll Want on Repeat

[memories-of-a-kazekage]

A comforting and flavorful bean soup with crispy bacon, perfect for a cozy meal. Pair it with cornbread or a sandwich for a complete and satisfying experience.

Ingredients: 1 lb dried navy beans, soaked overnight. 8 cups chicken broth. 1 lb bacon, chopped. 1 onion, finely chopped. 3 carrots, peeled and diced. 3 celery stalks, diced. 3 cloves garlic, minced. 1 tsp thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside. In the same pot, saut the onion, carrots, celery, and garlic until softened. Add soaked navy beans, chicken broth, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours or until beans are tender. Remove the bay leaf and blend a portion of the soup for a creamier texture if desired. Stir in the crispy bacon and let it simmer for an additional 10 minutes. Adjust seasoning to taste. Serve hot with cornbread or a sandwich. Enjoy your hearty Bean and Bacon Soup!

Prep Time: 15 minutes

Cook Time: 120 minutes

Essentially Therapeutic Massage

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Paige A Mitchell