Secret Family Recipes


Everyone loves the taste of homemade cooking! These are some of my favorite recipes to warm my soul ❤️

Papa Hatch’s Fasting Veggie Chili

• 2 29oz cans of petite diced tomatoes
• 1 can dark red kidney beans, drained
• 1 can chili beans
• 1 can chopped green chile peppers
• 1 zucchini, diced
• 1 pack of sliced portebella mushrooms
• 1/2 an onion, diced
• 2 tsps minced garlic
• 1 red bell pepper, diced
• 2 tblsps chili powder
• half pack of chili mix
• 1/4 tsp salt
• 1/4 tsp of cayenne

(you can totally add in 1lb of meat if you want)

Directions: Heat up oil in frying pan and also in a large pot. Go ahead and brown your meat in the frying pan. Cook your mushrooms, bell pepper, onion, garlic, and zucchini in the large pot. Once veggies are done pour in canned tomatoes, beans, and all spices. Finally, drain your meat and pour into pot as well. Bring to boil and then simmer for about 30 minutes. Voilá!

The Best Salad Dressing Your Tastebuds Will Ever Bestow Upon

• 2 tblsps bacon drippings
• 1/2 cup of mayonnaise
• 2 tblsps red wine vinegar
• 1/4 cup finely chopped fresh basil

Directions: Cook bacon according to package and save 2 tblspns of your drippings. Then mix in a bowl your drippings, mayo, vinegar, and basil. Top your salad with cooked bacon and dressing. So delicious!

Momma’s Collard Green Soup

• 1 can old glory southern style collard greens
• 1 can black eyed peas, drained
• 1 can great northern beans, drained
• 1 onion
• 4 cloves garlic, minced
• 2 tblsps vegetable oil
• 1 stalk celery, minced
• 1 large carrot, minced
• 8 cups all natural chicken broth
• 1 pack of cajun sausage, diced

Directions: In a large pot, pour your vegetable oil and heat. Cook onions, garlic, celery, carrots, and sausage. Once done, pour in your chicken broth, canned greens, and canned beans. Bring to boil and then simmer for about 30 minutes. This is one of the easiest recipes and probably my favorite! I like to top with pepper sauce and serve with cornbread.

Jessie’s Alfredo Shells w/ Aspragus

• 1 box jumbo shell pasta
• 1lb lean ground beef or turkey
• 1 jar garlic Alfredo sauce
• 2 cups Italian bread crumbs
• 1 bunch of asparagus
• vegetable oil
• garlic powder
• salt

Directions: Shells; boil pasta in large pot. Throughly brown meat in frying pan and drain. Mix together meat and Alfredo sauce. Then stuff shells with meat mixture and top with bread crumbs. Cook in oven at 350 until bread crumbs are crispy brown. Asparagus; throughly wash asparagus and cut hard ends off. Spread evenly out on a tin foil lined baking sheet. Drizzle vegetable oil over as well as a little bit of garlic powder and salt. Bake in oven at 350 for 15-20 minutes. Enjoy!

Crockpot Sloppy Joes

• 1 lb ground beef or turkey
• vegetable oil
• 1/4 of an onion, diced
• 1/2 tsp of garlic powder
• 1 tsp yellow mustard
• 3/4 ketchup
• 1 tblspn brown sugar
• 1 tsp salt
• 1/4 tsp pepper

Directions: Brown meat in a little vegetable oil. Once done, place in crockpot with remaining ingredients. Stir and cook on high for 4 hours or low for 8. I serve over whole wheat bread with corn on the cob! Yummy!

Crockpot Cajun Stew

• 1 package of Cajun sausage, diced
• 1/2 lb shrimp, peeled, deveined; frozen
• 1 stalk of celery, diced
• 1 red pepper, diced
• 2 garlic cloves, minced
• 1 onion, diced
• 2 cups frozen ocre
• 1 28oz can petite diced tomatoes
• 2 tblspns flour
• 1/4 tsp cayenne pepper
• dash of salt

Directions: Place all raw vegetables as well as sausage into crockpot; coat and toss with flour. Pour in canned tomatoes and top with spices. Cook on high for 4 hours or low for 8. 30 minutes prior to being done put in frozen ocre and shrimp. Serve with a side of cheese grits. Delish!

Hope you enjoy these recipes! Stay tuned in for next week, as we will be doing diy fall/halloween decor. Happy Wednesday! ❌⭕️

Love, Your Everyday House Wife


Five Ways to Use Quinoa

Quinoa is all the new rage! Why you may ask? Well, here are just a few fun facts about quinoa. (It’s actually pronounced keen-wa but I just pronounce it how it looks! 😄) Although quinoa does come from a grain crop, it’s technically not a grain but rather a seed. Quite oddly it is actually related to beets and spinach. Quinoa has 4x the iron than that which is in brown rice and 2x the amount of fiber than that which is in white rice. Just one cup of cooked quinoa contains 8 grams of protein! This super food is also very high in antioxidants! I’ll stop boring you with nutritional facts and get to the fun part! It’s super easy to incorporate into your diet; breakfast, lunch, & dinner! Here are a five fun faves!

Fried Veggie Quinoa


  • 1 head of broccoli 
  • 2 carrots
  • 1/2 cup of corn – frozen
  • 1/2 cup of peas – frozen
  • 2 cloves of garlic
  • 1 tsp of ground ginger
  • 8 oz of mushrooms
  • 1 onion
  • 1 zucchini
  • 2 eggs
  • 3 tblsp soy sauce
  • 3 cups of cooked quinoa
  • some olive oil

Directions: Cut up all fresh vegetables and cook until done. Pour in frozen veggies next and cook for about 2 minutes until done. Next pour in scrambled eggs and cooked quinoa. Finally, stir in the ginger and soy sauce. Enjoy with hot sauce if desired. 😊

Chocolate Chip & Quinoa No Bake Cookie


  • 1/2 cup of natural peanut butter
  • 1/4 cup of raw honey
  • 1/2 tsp of salt
  • 1 1/2 cups of cooked quinoa
  • 2 tblspns of apple sauce 
  • 1 tblspn of pure vanilla extract 
  • 1/3 cup whole wheat flour
  • 1/3 cup of dark chocolate chips

Directions: Mix peanut butter with honey, vanilla extract, apple sauce, and salt. Put in other ingredients and mix well. Spoon out individual cookies and place in freezer for 20 minutes. Then serve!

Breakfast Quinoa


  • 2 cups of milk
  • 1 cup of quinoa
  • 3 tblspns brown sugar
  • 1/8 tsp of cinnamon
  • berries to top ☺️

Directions: In a small saucepan bring milk to boil. Pour in quinoa, bring back to boil,  reduce to simmer, cover, and cook for 15 minutes. Stir in sugar and cinnamon. Cover and continue to cook for about 8 minutes until the milk is absorbed. Top with your favorite berries and enjoy! 😃

Baked Quinoa Chicken Nuggets


  • 3-4 boneless chicken breasts (cut into about 2 in strips)
  • 1/3 cup of flour
  • dash of salt & pepper
  • 3 eggs
  • 2 tblspns of water
  • 2 cups cooked quinoa

Directions: Preheat oven to 425 degrees. Grease baking sheet. Mix flour, salt, & pepper in one bowl. In second bowl, mix eggs and water. In a third bowl, put cooked quinoa. Place chicken into bowl one, bowl two, and finally bowl three. Place on baking sheet and bake for 15-20 minutes. Serve with your favorite dipping sauce! 

Quinoa Chicken Tacos (in the crockpot!)


  • fresh salsa – recipe below!
  • 1/2 lbs chicken breast
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 tblspn chili powder
  • 1/2 tblspn cumin
  • 1/2 tblspn minced garlic
  • 1/2 tsp dried oregano 
  • 1/4 tsp cayenne pepper 
  • 1/4 tsp salt
  • dash of pepper
  • 8 oz shredded cheese to top
  • 1/2 bunch of cilantro to top

Directions: Place chicken at bottom of slow cooker. Top with all ingredients except quinoa, cilantro, and cheese. Slowly stir in 1/4 cup of water not disturbing the chicken on the bottom. Turn on high and cook for 4 hours or on low for 8 hours. Top quinoa with mixture and serve hot! 😍

Recipe for salsa:

Hope you all enjoy these recipes! Happy cooking and as always happy Wednesday! Stay tuned in for next week, trip pic Wednesday will be here!

Love, Your Everyday House Wife

Freezer Meals

Freezer meals are so great. They are the taste of homemade meals done easy! There are so many different variations but I thought I would share a few that always stay in our freezer!

Toddler Pancakes image

• 1 cup whole wheat flour
• 1/2 cup rice cereal
• 1/2 cup oatmeal cereal
• 1 puréed pear – or fruit of your choice – can also use 1/2 cup of apple sauce
• 2 eggs
• 1 tablespoon of butter
• 1 cup of milk
• water – until desired consistency
• dash of cinnamon or vanilla – optional

image image

image image


Directions: Prepare as you would regular pancakes. This recipe will yield 8 adult sized pancakes. Once finished frying, put into individual bags and into the freezer! So simple and delicious! When you are ready to defrost, just stick them in the microwave for about 45 seconds!

Toddler Lunches


• 2 celery sticks
• 2 carrot sticks
• 1/2 head of cauliflower
• 1 head of broccoli
• 1/2 sweet potato (forgot to put it in the picture 🙈)
• 1 can of white kidney beans
• 1 can of corn
• 1 can of sweet peas
• 1 can of green beans






Directions: Cut up all raw vegetables and boil until tender. While waiting for your fresh vegetables to be done; open your cans, rinse veggies, & transfer to bowl. Once your fresh vegetables are done, strain and transfer to bowl as well. Fill individual bags and put them straight into the freezer! These are also very simple and Aubrey loves them! When you are ready to defrost them (I usually put some butter on top first), then just stick them in the microwave for 1 minute! TaDa! 👏🏼



• 12 whole wheat flour tortillas
• 1 large can refried beans
• half block of cheese – grated
• 2 cups brown rice
• 1 cup of salsa – fresh is best!
• salt

Directions: These are so easy and convenient! Unfortunately, I didn’t get to take step by step pictures but I will explain as best I can! In a large saucepan, heat up your salsa and beans. Cook rice according to package. Lay out your tortillas and fill with bean mixture, cooked rice, and grated cheese. Sprinkle with salt, fold your tortillas, put into baggies, and right into the freezer! These are great for next day lunches or nights where your too busy for a home cooked meal!

I am always thrilled to hear how these things to turn out for everyone. Feel free to leave your comments and as always, have a happy Wednesday! Stay tuned in for next week, we will be discussing how to pack up your house on a budget!

Love, Your Everyday House Wife