This Week’s MENU
I have some new yummy finds this week & one of my own recipes I FINALLY wrote out too!
Check out the easy & delicious recipes I made this week below!
Click the pictures (or scroll down) for the full recipes.
Crockpot Korean Tacos & Yum Yum Sauce
Our weekend was busy so I was in the mood for a nice easy, Sunday crockpot meal this week. I found this one from Half Baked Harvest (I’ve been really loving her recipes lately!) and had to try it. Tacos are always a top pick in our house.
The meat, slaw, and yum yum sauce together makes for a sweet, slightly spicy, DELICIOUS mix.
I always sub broccoli slaw for coleslaw in recipes as a personal preference. I made this early in the day to give it a chance to soak up the flavors. My kids aren’t a fan so I subbed plain broccoli for them as a side!
Most importantly, leftovers were AMAZING!
Yellow Butter Cake
We celebrated my Dad’s Birthday this week and I was in charge of making the cake. He LOVES yellow cake with chocolate frosting so that’s what I went with!
An easy way to make a bakery level cake is to add some extras to a box mix. If you’re a simple type of baker and have never tried this, I highly recommend it.
I started with a box of yellow cake mix and added butter, whole milk, and an extra egg.
You can find the steps I followed HERE.
I whipped the chocolate fudge frosting and a little additional powder sugar with my mixer before spreading it on the cake. My girls finished with rainbow sprinkles naturally :)
The changes were subtle, but made ALL the difference. You don’t need to be a professional baker to make a delicious cake!
Mozzarella Parmesan Stuffed Rosemary Soft Pretzels & Tomato Basil Soup
Texas weather started this week in the 80’s and quickly transitioned midweek to the 30’s. Only in Texas.
I prepped for the change with this meal because there’s nothing quite like warm soup and soft pretzels out of the oven on a cold, February day.
Let’s start with the pretzels.
Oh my gosh, this recipe is a MUST try. I chopped up some fresh rosemary and prepped all of the ingredients before work so I just had to dump it all into the mixer later on.
I love how large and fluffy they turned out. Not to mention, the gooey, cheesy centers are so incredibly yummy. I topped them with a little bit of sea salt, garlic powder, fresh shaved parmesan, & some more rosemary.
I paired the cheesy pretzels with my healthy homemade tomato basil soup. This recipe is something I have been making for a few years and am so excited to have finally written it out.
The soup is loaded with veggies and Italian spices all pureed into a smooth, creamy, and thick bisque. It is PERFECT for dipping toasted cheese sandwiches or these cheesy pretzels in!
Here are some of my NOTES…
I typically use a variety of canned tomatoes but this soup can definitely be made with fresh tomatoes. If you are using fresh ones, place them on a baking sheet, add some garlic, drizzle it all with olive oil, and roast them in the oven at 400° for about 40 to 45 minutes first. Then you can add them to your stockpot with the other veggies.
The tiny bit of sugar and red pepper flakes give it a slightly sweet and tangy flavor. You can omit if it just isn’t your taste.
I add a can of tomato soup towards the end for a bit of extra creaminess but you can also sub this for a cup of milk too.
The final flavors are added when you stir in the basil pesto at the very end. Add more or less per your preference, but do NOT skip this! It’s delicious :)
Lastly, make sure to serve it topped with some shaved parmesan cheese!!
Check out my recipe below and make sure to comment if you give it a try! I’d love to hear your thoughts!
