Aimee's Version of Margene’s Creamy Chicken Noodle Soup

Kristen brought this to us while we had Covid, and Connor has been asking for it ever since. This is the way I executed it, with every shortcut imaginable, to make it easier. Saving this here for future reference.

Aimee's Version of Margene’s Creamy Chicken Noodle Soup

4 qts. chicken broth (4 boxes)
2.5 c. chopped celery
2.5 c. chopped carrots
1/2 c. chopped onion
1 1/3 pkg. wide egg noodles
2 tsp. Better Than Bouillon Chicken
5 cans cream of chicken soup
1.5 Tbsp. parsley
1 pkg. Costco pulled chicken, shredded into bite size chunks (2 lbs.)

Put broth in pot and bring to a boil.
Add celery, carrots, and onion, and return to a boil.
Add noodles and boil for 6 minutes.
Add bouillon, soup, and parsley. Stir gently to dissolve lumps.
Add chicken and heat through.
Salt & pepper to taste.


This made 28 c. of soup...
  • ate 8 c. for dinner
  • saved 8 c. for leftovers
  • froze 8 c. worth
  • gave 4 c. away

Tater Tot Chicken Pot Pie Bake

Made this comfort food classic for the family last night... we all (even Brian!) went back for seconds, and it will easily feed us a second hearty meal. Adapted from here

Tater Tot Chicken Pot Pie Bake

4 boneless, skinless chicken breasts
Olive oil
21-Seasoning Salute, to taste
3 cans cream of chicken soup
3/4 c milk
1/4 c butter, cut into small pieces
Dried onion, to taste
1/2 tsp garlic powder
Salt & pepper, to taste
16 oz frozen mixed vegetables (1 bag - carrots, corn, peas, green beans)
2 c shredded cheddar cheese (1 bag)
32 oz frozen tater tots (1 bag)

Cut up chicken breasts and saute in olive oil in a large pan. Add 21-Seasoning Salute during final stages. Set aside cooked chicken in a bowl.
Preheat oven to 400F. Spray a 9x13" deep baking dish with non-stick cooking spray and set aside.
In the pan used to cook the chicken, combine soup, milk, butter, onion, garlic powder, and salt & pepper.
Stir together and cook over medium heat, until heated through.
Remove pan from the heat and stir in chicken, frozen vegetables, and cheese.
Scoop mixture into prepared baking dish. Top with frozen tater tots.
Bake for 30-35 min, or until it starts to bubble.

Easy Sausage Gravy & Biscuits

Savory breakfasts are my favorite, and Connor really enjoys them, too. For the first day of winter break, we made this one morning. It's a conglomeration of a few different recipes, but I wanted to save how we did it. Plus, Connor plans to make this on his own.

Easy Sausage Gravy & Biscuits



1 can buttermilk biscuits
1 pkg (9.6 oz) Jimmy Dean Turkey Sausage Crumbles
about 1/4 c. flour
2.5 c. milk
Salt and pepper to taste

Bake the biscuits per the can instructions.
Meanwhile, warm sausage in a large skillet over medium heat, stirring frequently.
Stir in flour, until combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more min. Season to taste with salt and pepper.
Split biscuits in half. Place open biscuit on plate and top with 1/3 c. gravy.

Gingerbread Cookie Butter Oatmeal Cookies

These might be my new favorite cookie! They remind me a little bit of Mom's Oatmeal Coconut Crispies, but the flavor is slightly more complex with the cookie butter and ginger. Adapted from here.

Gingerbread Cookie Butter Oatmeal Cookies

Makes about 6 dozen cookies
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1 c. unsalted butter, softened
14 oz. jar Trader Joe's Cookie Butter
3/4 c. granulated sugar
3/4 c. light brown sugar, packed
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground ginger
1/4 c. molasses
1 tsp. vanilla extract
2 large eggs
2 c. flour
2 c. oats

Preheat the oven to 350F. Line baking sheets with silpats or parchment paper.

In the bowl of a stand mixer, cream together the butter, cookie butter, sugars, baking soda, baking powder, salt, and ginger, until creamy and fluffy (about 1-2 min). Scrape down the sides of the bowl as needed.

Add the molasses, vanilla, and eggs, and mix until well combined (about 1-2 min). Scrape down the bowl.

Add the flour and oats, and mix until just evenly combined.

Scoop the dough into balls with a medium cookie scoop, and place a few inches apart on the baking sheets (about 1 dozen per sheet). Bake for 10-12 min until set around the edges with a few cracks on top, but still soft in the middle. Let the cookies rest for a few minutes on the sheet.

Move the cookies to a cooling rack. The cookies will stay soft for a couple of days stored well-covered at room temperature, and freeze well for several months.

Slow Cooker Maple & Brown Sugar Pork Tenderloin

I made this pork for the family the other night, and we all snarfed it down! The sauce is unexpected, almost like a Carolina BBQ sauce flavor, but not quite. So tasty! Adapted from here.


Slow Cooker Maple & Brown Sugar Pork Tenderloin

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2 lbs. pork tenderloin
salt and pepper to taste
1/4 c. maple syrup (cut in 1/2 if using pure syrup)
1 tsp. minced garlic
4 Tbsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. brown sugar
1 Tbsp. cider vinegar
1/2 tsp. dried thyme crumbled
1 Tbsp. cornstarch
1 Tbsp. cold water

Sprinkle tenderloin lightly with salt and pepper.
Place pork in a slow cooker sprayed with non-stick cooking spray.
Combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
Turn pork to coat thoroughly.
Cover and cook on LOW for 7-8 hrs (check temp around 6.5 hours - pork should be cooked to ~150 degrees F), or on HIGH for 3-4 hrs.
Remove pork to a plate and cover with foil to keep warm.
Pour the juices into a saucepan and bring to a boil over medium heat.
Simmer for 5 min.
Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 min. longer.
Slice the pork and serve with the thickened juices.

Serves 6.

Air Fryer Roasted Potatoes

I discovered this simple recipe the other day and made it to go along with our pork tenderloin. Very easy, super tasty, and it's really nice to not have to heat up the kitchen with the oven! Adapted from here.


Air Fryer Roasted Potatoes

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1 lb. Yukon gold baby potatoes or red potatoes, cut into 1” pieces
2 Tbsp. olive oil
1/2 Tbsp. Italian seasoning
3 cloves garlic minced
salt & pepper
1/4 c. shredded parmesan cheese
chopped parsley for garnish

In a medium sized bowl combine the potatoes, olive oil, Italian seasoning, garlic, salt, pepper and parmesan.
Add to the basket of your air fryer. Cook at 400°F for 10 min.
Toss the potatoes in the basket and continue to cook for 8-10 min. or until tender and crisp.
Garnish with chopped parsley.

Serves 4.
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