Search Results

Some weekends call for recipes that are big on comfort but light on effort—the kind of meal that fills the house with warmth while you check off a few chores, curl up on the couch, or just enjoy a slow, easy day. That’s exactly why I love this Hearty Hamburger Soup , my own version of what many call “Lazy Day Soup.” This is the recipe I reach for when I want something dependable, flavorful, and satisfying without spending my entire afternoon in the kitchen. It uses ingredients I almost always keep stocked in the pantry or freezer, so it’s become one of those go-to meals I can pull together at a moment’s notice. And the best part? It’s hearty enough to feed a crowd, cozy enough to feel like a hug in a bowl, and versatile enough to work on the stove top or in the crock pot. Hearty Hamburger Soup Ingredients 2 lbs ground chuck (80/20) 1 small yellow onion, chopped 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon pepper 4 cups beef broth 1 can condensed tomato soup 4 Yukon Gold potatoes, diced 1 tablespoon Better Than Bouillon paste 2 tablespoons tomato paste 1 can diced tomatoes 1 (28 oz) bag Pictsweet Farms Vegetables for Soup 1 tablespoon Worcestershire sauce 1 teaspoon dried parsley 1 teaspoon oregano 1 teaspoon Nature’s Seasoning Ingredients for Hearty Hamburger Soup Directions In a large soup pot, brown the ground beef and drain any excess fat. Add the onion and garlic to the pot and cook for 2–3 minutes, until fragrant. Stir in the salt, pepper, beef broth, condensed tomato soup, and potatoes. Simmer for 15 minutes. Add the remaining ingredients and continue cooking for an additional 20 minutes, or until the vegetables are tender. Ladle into bowls and serve with warm cornbread. Enjoy every cozy bite. A Perfect Weekend Soup (with Crock pot Option!) This soup is built for flexibility. If you want to make your day even easier, you can start Step 1 on the stove top, then transfer everything to your crock pot. Let it simmer until the vegetables are soft and the flavors have blended—your kitchen will smell amazing long before it’s ready. Whether you’re feeding your family, prepping meals for the week, or simply craving a comforting bowl of something warm, this Hearty Hamburger Soup  hits the spot every time. It’s simple, satisfying, and always there when you need it—just like a great lazy day should be.

Some desserts come and go, trending for a moment before disappearing into recipe boxes. But a Pineapple Upside Down Cake ? That’s a classic that never loses its magic. For my family, this cake has been a constant—a sweet, sticky slice of nostalgia that brings everyone to the kitchen the moment they smell it baking. This recipe comes straight from my grandmother’s kitchen, a place where simple ingredients turned into unforgettable memories. I can still picture her flipping the warm cake onto a plate with confidence, revealing those caramelized pineapple rings like a little culinary ta-da. It felt like a trick only grandmothers could pull off. The cake pan I use now—a perfectly sized 10" x 10" x 2.25" pineapple upside down cake pan —was passed down to me from my mother-in-law. And with every bake, it feels like I’m carrying a bit of both women’s traditions forward. That’s one of the things I love most about cooking: the way recipes become heirlooms. And the best part? This dessert is so easy . REALLY easy. The kind of recipe you can make on a weekday, bring to a potluck, or whip up for company without breaking a sweat. And yet, it always looks beautiful and tastes like you spent all afternoon on it. My whole family loves it, and I think yours will too. Pineapple Upside Down Cake Ingredients 1 (20 oz.) can Dole Pineapple Slices (reserve juice for the cake mix) ¼ cup packed brown sugar 2 tablespoons melted butter 8 maraschino cherries 1 box yellow cake mix or  pineapple cake mix Directions Preheat your oven to 350°F. Melt the butter and pour it into the bottom of a pineapple upside down cake pan (10” x 10” x 2.25”). Sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple rings on top and place a maraschino cherry in the center of each ring. Prepare your cake mix according to the box instructions, substituting pineapple juice for the water . If your can doesn’t provide a full cup of juice, simply add enough water to reach 1 cup. Pour the batter over the fruit and sugar mixture. Bake for 40–45 minutes , or until a toothpick inserted in the center comes out clean. Let the cake cool for 5 minutes, then carefully flip it onto a serving plate. Admire your masterpiece—and enjoy! There’s something so satisfying about the moment this cake leaves the pan: the glossy fruit, the caramelized edges, the buttery brown-sugar glaze dripping just a little down the sides. It’s a small celebration every single time. If you give this classic a try, I hope it brings your home the same joy, sweetness, and togetherness it has brought mine for generations.

If the last few years have taught me anything, it’s that time has a way of slipping by—quietly, quickly, and without apology. After the COVID pandemic, I realized that our family, like so many others, was struggling to find moments to gather, to slow down, and to truly connect. Our daughters were grown, our schedules were full, and despite the best intentions, weeks could pass before we found ourselves around the same table. So I decided to do what my great-grandmother and grandmother did so beautifully: make gathering a priority by giving it a place on the calendar. That’s how Second Sunday  was born. Growing up, Sundays were special in our family—not just in the spiritual sense, but in the way they brought people together. My father has told me stories about my great-grandmother’s after-chuch gatherings. She had a large family, but always hoped for even more on Sundays. She would be disappointed if the preacher didn't stop by for a bite to eat. My inspiration in the kitchen, Grandma Beulah Shelley My grandmother carried on that tradition, and now I’m choosing to carry it forward too—this time with our adult children, their friends, and whoever happens to pull up a chair. Once a month, on the second Sunday, we gather. Sometimes the group is big, sometimes small. Sometimes the menu is planned days in advance, and sometimes it’s a bit of beautiful chaos. But it always, always fills me with the same feeling I grew up with: gratitude for the people around my table. Second Sunday  isn’t about perfection. It’s about presence. It's about the women who came before me while building new memories with the people I love most. It's about food, yes—but more importantly, it’s about connection. Here on Food Fairy Prep , the Second Sunday  section is where I’ll share the recipes, menus, stories, and little moments that make these gatherings so meaningful. My hope is that it inspires you to create your own traditions—simple, imperfect, joyful ways to bring your people together. Because when we put it on the calendar, we give it room to happen. And when it happens, it nourishes far more than just our plates. Welcome to Second Sunday. I’m so glad you’re here. Grandma's house--Jellico Creek, KY

Getting dinner on the table every night can feel like a race against time. Between work, school, activities, and household chores, many families struggle to find the time and energy to cook healthy meals. Meal prepping offers a practical solution that saves time, reduces stress, and ensures your family eats well throughout the week. This post will guide you through simple meal prep strategies and share easy recipes designed for busy families. Whether you are new to meal prepping or looking for fresh ideas, these tips and recipes will help you create delicious, nutritious meals with less hassle. Pre-portioned family meals ready for the week Why Meal Prep Works for Families Meal prep means preparing meals or meal components in advance. This approach helps families: Save time  by cooking once and eating multiple times. Reduce stress  around mealtime decisions. Control portions  and ingredients for healthier eating. Cut down on food waste  by using ingredients efficiently. For families with kids, meal prep can also involve them in the kitchen, teaching valuable cooking skills and encouraging them to try new foods. Getting Started with Meal Prep Starting meal prep doesn’t require fancy equipment or complicated recipes. Here are some simple steps to begin: 1. Plan Your Meals Start small by prepping 3-5 meals for the week. Include breakfast, lunch, and dinner options if you want to prep multiple meals. 2. Make a Shopping List Write down all ingredients needed for your planned meals. Try to use what is on hand first. Check your pantry and fridge to avoid buying duplicates. 3. Set Aside Time Pick a day or two for meal prep. Many families find weekends or Sunday afternoons work best. 4. Use the Right Containers Invest in reusable containers that are microwave and dishwasher safe. Clear containers help you see what’s inside quickly. I recommend using glass when possible to reduce the impact of harmful chemicals like BPA to leach into food. If you enjoy using plastic containers, just reheat on a plate. 5. Cook Smart Batch cook staples like rice, pasta, roasted vegetables, and proteins. Mix and match these components to create different meals. Easy Meal Prep Recipes for Families Here are some family-friendly recipes that are easy to prepare in advance, store well, and reheat quickly. 1. Chicken and Veggie Rice Bowls Ingredients: 4 boneless, skinless chicken breasts 2 cups brown rice 1 red bell pepper, sliced 1 zucchini, sliced 1 cup broccoli florets 2 tablespoons olive oil Salt, pepper, garlic powder to taste Instructions: Cook brown rice according to package instructions. Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Roast bell pepper, zucchini, and broccoli in the oven at 400°F (200°C) for 15 minutes with a drizzle of olive oil and seasoning. Slice chicken and divide rice, chicken, and veggies into containers. Tip:  Add a side of hummus or a drizzle of your favorite sauce for extra flavor. 2. Turkey Chop Ingredients: 1 lb ground turkey 1 Family Size Stir Fry Kit with Teriyaki Sauce included 2 TBS of Sesame Oil Sesame seeds or everything bagel seasoning Instructions: In a large skillet, brown turkey meat. Drain and set aside. Add sesame oil to skillet and sauté veggies until tender. Add browned turkey back to mixture. Add teriyaki sauce. Portion into containers. Add sesame seeds as garnish. 3. Veggie-Packed Pasta Salad Ingredients: 12 oz whole wheat pasta 1 cup cherry tomatoes, halved 1 cucumber, diced 1/2 cup black olives, sliced 1/4 cup feta cheese, crumbled 1/4 cup olive oil 1/2 lemon, squeezed 1 TBS Honey Salt and pepper to taste Instructions: C ook pasta according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta, tomatoes, cucumber, carrots, olives, and feta. Whisk olive oil, lemon juice, salt, and pepper. Pour over salad and toss. Store in airtight containers for up to 4 days. Tip:  Add grilled chicken or chickpeas for extra protein. Ground Turkey Chop Tips to Make Meal Prep Easier Use versatile ingredients  like chicken, rice, and vegetables that work in multiple recipes. Prep ingredients separately  so you can mix and match meals. Label containers  with meal names and dates to stay organized. Freeze meals  you won’t eat within 3-4 days to keep them fresh. Involve kids  by letting them help wash veggies or assemble meals. How to Keep Meals Interesting Eating the same meals every day can get boring. Try these ideas to keep your meal prep exciting: Change up sauces and dressings. Add fresh herbs or spices. Swap proteins like chicken, turkey, tofu, or beans. Include seasonal vegetables. Prepare different grains like quinoa, couscous, or farro. Breakfast and Snack Prep Ideas Meal prep isn’t just for lunch and dinner. Preparing breakfast and snacks ahead saves time and encourages healthy choices. Overnight oats:  Mix oats, milk, yogurt, and fruit in jars for grab-and-go breakfasts. Egg muffins:  Whisk eggs with veggies and cheese, bake in muffin tins, and store in the fridge. Energy balls:  Blend oats, nut butter, honey, and add-ins like chocolate chips or dried fruit. Cut veggies and hummus:  Pre-cut carrots, celery, and bell peppers for quick snacks.

Some recipes never go out of style—and No Bake Chocolate Oatmeal Cookies  are one of them. If you grew up with these fudgy, peanut-buttery gems cooling on wax paper across the kitchen counter, this recipe will take you right back. And if you’ve never made them before, prepare to fall in love with the easiest cookie you’ll ever whip up. Why You’ll Love These Cookies No baking needed —just boil, mix, and scoop One pot = easy cleanup Simple pantry ingredients Chewy, chocolatey, and perfectly nostalgic Ingredients ½ cup butter 2 cups sugar ½ cup milk 4 tablespoons cocoa powder ½ cup creamy peanut butter 2 teaspoons vanilla extract 3–3 ½ cups quick-cooking oats Instructions 1. Combine your base ingredients. Add the butter, sugar, milk, and cocoa into a 4-quart saucepan. 2. Bring to a boil. Heat over medium, stirring occasionally, until the mixture reaches a full rolling boil . Once boiling, let it cook for 1 full minute —this step is key to ensuring the cookies set properly. 3. Remove from heat. 4. Melt in the peanut butter. Add the peanut butter and stir until fully melted and smooth. 5. Add the vanilla  and stir to combine. 6. Mix in the oats. Add 3 cups of oats to start. If the mixture feels too loose, add up to an extra ½ cup. 7. Form the cookies. Drop by tablespoons onto sheets of wax paper. Let them cool completely until firm. Tips for Perfect No Bake Cookies Don’t skip the full minute boil —less time = soft cookies, too long = crumbly cookies. Quick oats work best  because they absorb just the right amount of moisture. Customize them:  add a handful of shredded coconut, chopped nuts, or mini chocolate chips.

If you love comforting pasta dishes that come together with minimal effort, this Boursin Gnocchi Bake  is about to become your new weeknight favorite. It’s warm, creamy, flavorful, and requires almost no prep. With the richness of Boursin cheese, the brightness of cherry tomatoes, and the convenience of shelf-stable gnocchi, this dish hits all the right notes. Even better? It bakes entirely in one dish—no boiling water required. Why You’ll Love This Recipe One-pan convenience : Everything cooks right in the baking dish. Big flavor, simple ingredients : Boursin + pesto + marinara = magic. Perfect for busy nights : Ready in about 30 minutes. Easily customizable : Add spinach, swap sauces, or toss in cooked chicken. Ingredients 1 (22 oz.) jar Rao’s Marinara Sauce 1 block Garlic & Fine Herb Boursin cheese 1 (16 oz.) package cherry tomatoes ¼ cup basil pesto ½ teaspoon salt Drizzle of olive oil 1 lb. package gnocchi Italian seasoning grinder to taste or  1 teaspoon oregano Fresh chopped basil for garnish Instructions 1. Preheat your oven to 400°F. 2. Build your base. In a 10-inch baking dish or Dutch oven, pour in the marinara sauce. Add the Boursin cheese, cherry tomatoes, basil pesto, and salt. Drizzle lightly with olive oil. 3. Bake the sauce mixture. Place the dish in the oven and bake for 15 minutes. Remove and stir everything together—the tomatoes will be starting to burst, and the Boursin will melt beautifully into the sauce. 4. Add the gnocchi. Stir in the uncooked gnocchi, making sure each piece is coated. Return to the oven for another 15 minutes. 5. Season and finish. Remove from the oven and sprinkle with Italian seasoning or oregano. Top with freshly chopped basil. 6. Serve and enjoy! Creamy, herby, cheesy goodness—this dish is perfect on its own or served with a simple green salad. Tips & Variations Add greens:  Stir in a handful of spinach during the final bake. Make it meaty:  Toss in cooked Italian sausage or shredded rotisserie chicken. Try flavored gnocchi:  Cauliflower or spinach gnocchi works great too.

If you’re looking for a weeknight dinner that’s hearty, colorful, and full of Tex-Mex flavor—but still packed with veggies—these Mexican-Style Zucchini Boats  are about to become a new favorite. They take all the goodness of a taco skillet and tuck it into tender roasted zucchini, creating a dish that’s both wholesome and deeply satisfying. Even better? It’s a fun way to switch up your routine and get in an extra serving of vegetables without sacrificing any flavor. Whether you’re meal-prepping for the week or feeding a hungry family, this recipe delivers big taste with simple ingredients. Zucchini Boat Ingredients Why You’ll Love This Recipe Balanced & nourishing:  Lean protein, fiber-rich veggies, and beans make this a complete meal. Customize it easily:  Swap in chicken, turkey, or even a vegetarian filling. Perfect for leftover rice or taco sides:  It pairs beautifully with Zatarain’s Taco Rice. Bright, bold flavors:  Cilantro, lime, taco seasoning, and tomatoes bring that irresistible Mexican-style flair. Ingredients You’ll Need For the Zucchini Boats 4 zucchini, cut in half lengthwise Olive oil Salt & pepper Cooking spray for the baking dish For the Filling 1 tsp avocado or canola oil 1 lb lean ground beef ½ cup diced pepper ½ cup diced onion 1 tsp minced garlic 1 cup Mexican canned corn 1 cup drained black beans 1 taco seasoning packet 1 cup diced tomatoes (use all the juice from the can) ⅓ cup chopped fresh cilantro Juice of ½ lime 1 ½ tbsp tomato paste 1 cup shredded Monterey Jack cheese Zucchini Boat Filling Step-by-Step Instructions Prepare the Zucchini Preheat your oven to 400°F . Slice each zucchini in half lengthwise. Using a spoon or melon baller, scoop out the center to create a boat shape, leaving about ¼ inch of flesh around the edges so they hold up when filled. Drizzle lightly with olive oil and sprinkle with salt and pepper. Coat a 9×13 baking dish  with cooking spray. If the zucchini are large, grab an extra pan to avoid crowding. Bake for 10–15 minutes , until tender but still firm. Set aside. Make the Filling In a large skillet, heat the oil and brown the ground beef. Drain any excess fat. Add the minced garlic, diced pepper, and onion. Sauté for about 4 minutes  until the veggies soften. Stir in the corn, black beans, taco seasoning, diced tomatoes and their juices. Combine well. Add the cilantro, lime juice, and tomato paste. Let the mixture simmer for 10 minutes  so the flavors develop. Assemble & Bake Spoon the filling generously into each zucchini boat. Top with shredded Monterey Jack cheese. Return the dish to the oven and bake for another 10 minutes , until the cheese is melted and bubbly. Serving Suggestion These zucchini boats are delicious on their own, but they pair especially well with Zatarain’s Taco Rice  for a complete dinner that comes together beautifully. Final Thoughts Mexican-Style Zucchini Boats are everything you want in a weeknight meal: quick to assemble, full of flavor, and just a little bit fun. They’re also a great way to use up extra summer zucchini or sneak in more vegetables for picky eaters. Give them a try this week—you’ll be amazed at how much flavor you can pack into a single zucchini boat. Enjoy!

Some recipes just feel like home, and this Chicken and Rice Casserole is one of them. It’s cozy, creamy, irresistibly cheesy, and the kind of dish that magically disappears at potlucks and family gatherings. It’s also one of my favorite ways to use rotisserie chicken—easy, flavorful, and perfect for busy weeknights. This is one of my favorite food fairy dishes. It is comfort food at its best. This treat was shared with a co-work on the occasion of her birthday! This casserole has been in my rotation for years because it checks all the boxes: ✔️ Simple ingredients ✔️ Crowd-pleasing flavors ✔️ Freezer-friendly ✔️ Comforting without being fussy And with the crunchy topping of breadcrumbs and sliced almonds, it has just the right amount of texture to make every bite satisfying. Below is the full recipe—plus a pro tip: go ahead and double it.  One for your family, and one for a friend who could use a warm meal. Chicken and Rice Casserole Ingredients 1 (6¼ oz) package fast-cooking long grain & wild rice blend (like Uncle Ben’s) ⅓ cup butter 1 medium onion, chopped 3 medium celery ribs, chopped 1 (8 oz) can sliced water chestnuts, drained 2½ cups chopped cooked chicken (rotisserie works beautifully) 2 cups shredded sharp cheddar cheese 1 can cream of mushroom soup, undiluted 1 (8 oz) container sour cream ½ cup milk 1 tsp Nature’s Seasoning ¾ cup Italian-style breadcrumbs Sliced almonds (for topping) Instructions 1. Prep the rice. Preheat your oven to 350°F. Cook the wild rice blend according to the package instructions and set aside. 2. Build the flavor base. In a large skillet, melt the butter over medium heat. Add the onion, celery, and water chestnuts. Sauté for about 10 minutes, or until the vegetables soften and become fragrant. 3. Mix it all together. In a large bowl, stir together the cooked rice, chicken, 1 cup  of the cheddar cheese, the soup, sour cream, milk, and Nature’s Seasoning. Combine well. Spoon this creamy mixture into a lightly greased 4-quart casserole dish. 4. Bake to perfection. Bake at 350°F for 30 minutes. Remove the dish from the oven and sprinkle with the remaining cheese, breadcrumbs, and sliced almonds. Return to the oven for an additional 5 minutes, just until everything is golden and bubbly. 5. Double the recipe and share! This casserole tastes even better the next day, and it freezes wonderfully. Make two—one for your family and one to deliver to a neighbor, a new mom, or a friend who needs a little comfort. Why You’ll Love This Casserole Fast prep:  Thanks to rotisserie chicken and a quick-cook rice blend. Versatile:  Swap in different cheeses, add mushrooms or peas, or use turkey instead of chicken. Family-friendly:  Even picky eaters dig into this one. Perfect for gatherings:  It feeds a crowd and travels well.