Discovering the World of Sugar and Spice Mama

Here is our Sunday fall and winter dinners! put it in the oven or crock pot and forget it until dinner. Perfect for a lazy Sunday with family or football game. 

Ingredients:

• 3–4 lb chuck roast
• 1 large onion, sliced
• 4–5 large carrots, peeled & chopped
• 3 cups beef bone broth
• 1 packet au jus mix
• 1/2 cup water
• 3–4 cloves garlic, minced or whole
• 1–2 bay leaves
• Salt & pepper, to taste
• Optional: baby potatoes or serve with mashed potatoes

Instructions:

1. Season & Sear:
   Generously salt and pepper all sides of your chuck roast. In a hot skillet (or directly in your pot/slow cooker if it allows), sear the roast on all sides until browned. This adds tons of flavor.
2. Layer the Flavor:
   In your slow cooker or Dutch oven, layer the sliced onion and carrots on the bottom. Place the seared roast on top.
3. Mix & Pour:
   In a bowl or large measuring cup, whisk together the beef bone broth, au jus packet, and water. Add in the garlic and bay leaves. Pour the mixture over the roast and veggies.
4. Cook Low & Slow:
    
   • Slow Cooker: Low for 8–10 hours or high for 5–6 hours
   • Oven: 300°F for 3.5–4 hours, covered tightly
   • Meat should be fork-tender and falling apart.

1. Serve:
   Remove bay leaves before serving. Shred or slice roast and serve with veggies and broth. Pair with mashed potatoes, rice, or crusty bread to soak up that delicious gravy.

🍽️ 

Tips:

• Want a thicker gravy? Remove roast and veggies, then simmer broth with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
• Add potatoes in the last 2 hours if you want them tender but not mushy.

Let me know if you want a printable recipe card or one designed for your blog or newsletter!

Gatorade with a splash of grenadine and sprite with gummy fish and sharks in it. So fun for kids 

📝 Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice (fresh is best)
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt & black pepper to taste

🔪 Instructions:

1. Make the marinade:
   In a bowl or zip-top bag, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Mix well.
2. Marinate the chicken:
   Add chicken breasts to the marinade and let sit for at least 30 minutes (up to 4 hours) in the refrigerator.
3. Preheat the grill:
   Heat to medium-high. Lightly oil the grates to prevent sticking.
4. Grill the chicken:
   Remove chicken from marinade and grill for 6–7 minutes per side, or until the internal temperature reaches 165°F and grill marks form.
5. Rest before serving:
   Let chicken rest for 5 minutes, then slice or serve whole.
6. Serve with:
   Fluffy white or brown rice and steamed or roasted broccoli for a balanced, delicious meal.

Pan-seared and packed with flavor

📝 Ingredients:

• 2 lbs ground chicken
• 1 tsp salt
• ½ tsp black pepper
• 1 cup breadcrumbs (regular or panko)
• 1 large egg
• ¼ cup buffalo sauce (medium heat, adjust to taste)
• 1 tsp garlic powder
• Olive oil, for cooking

🔪 Instructions:

1. Mix the ingredients:
   In a large bowl, combine ground chicken, breadcrumbs, egg, buffalo sauce, garlic powder, salt, and pepper. Mix until just combined—don’t overwork the meat.
2. Form the patties:
   Divide mixture into 6–8 equal portions and shape into burger patties (about ½–¾ inch thick).
3. Cook the burgers:
   Heat a skillet over medium heat and add a drizzle of olive oil.
   Cook patties for 5–6 minutes per side, or until golden brown and internal temp reaches 165°F.
4. Serve with:
   Toasted buns, ranch or blue cheese dressing, lettuce, and tomato—or go bunless with lettuce wraps and a side of sweet potato fries!

Comfort food the way grandma made it

📝 Ingredients:

• 2 lbs ground beef (hamburger meat)
• 1 medium onion, diced
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 bottle (32 oz) vegetable juice (like V8)
• 2 tsp chili powder (adjust to taste)
• 1 tsp cumin
• 1 tsp dried oregano
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• Salt and pepper to taste

🔪 Instructions:

1. Brown the beef:
   In a large pot or Dutch oven, cook the ground beef and diced onion over medium heat until the meat is browned and the onion is soft. Drain excess fat if needed.
2. Add flavor:
   Stir in garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant.
3. Add tomatoes and juice:
   Pour in the diced tomatoes and vegetable juice. Stir well to combine.
4. Simmer:
   Bring to a boil, then reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally. The longer it simmers, the better the flavor!
5. Serve hot:
   Top with shredded cheese, sour cream, green onions, or crackers if desired. Delicious with cornbread or over rice.

Slow-simmered, rich, and satisfying

📝 Ingredients:

• 1 lb ground beef
• 1 lb ground Italian sausage
• 1 medium onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• ½ cup red wine
• 2 tbsp tomato paste
• 2 jars (about 24 oz each) of marinara sauce
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• ¼ cup heavy cream
• 2 tbsp butter
• 1 Parmesan rind (optional, but amazing!)

🔪 Instructions:

1. Sauté aromatics:
   In a large pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery. Sauté until soft and fragrant, about 8–10 minutes.
2. Brown the meat:
   Add ground beef and sausage. Cook until browned and fully cooked through, breaking up with a spoon.
3. Add garlic & tomato paste:
   Stir in garlic and tomato paste. Cook for 1–2 minutes to deepen the flavor.
4. Deglaze with wine:
   Pour in the red wine and scrape up any brown bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
5. Simmer with sauce:
   Add marinara, bay leaf, oregano, basil, salt, and pepper. Stir in the Parmesan rind if using. Bring to a low simmer.
6. Low & slow:
   Cover and simmer on low heat for at least 45 minutes (1–2 hours is ideal), stirring occasionally.
7. Finish creamy:
   Just before serving, stir in the heavy cream. Adjust salt and pepper as needed.
8. Serve over:
   Your favorite pasta—tagliatelle, rigatoni, or spaghetti. Top with extra Parmesan!

Here’s a cozy, easy chili recipe blog post in your warm, real-life mama tone—perfect for your site, email list, or socials. A printable or PDF version can also be created if you’d like!

Easy Weeknight Chili — Real Life, Real Comfort

There’s nothing like a warm bowl of chili on a busy night when everyone’s coming and going. This one is a staple in our house—simple ingredients, big flavor, and ready in under 30 minutes. It’s hearty, family-friendly, and perfect for those fend-for-yourself nights when everyone eats at different times.

Bonus: It tastes even better the next day.

Real Life Mama Chili

Ingredients:

• 1 lb lean ground beef
• ½ white onion, diced
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can chili beans (or black/kidney beans)
• 1 (32 oz) container vegetable juice (like V8 or store brand)
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder

Toppings (optional but highly recommended):

• Sour cream
• Shredded cheese
• Crushed tortilla chips or crackers
• Diced avocado or green onion (if you’re feeling fancy)

Instructions:

1. Brown the beef in a large pot or Dutch oven over medium heat. Add diced onion and cook until soft. Drain excess grease if needed.
2. Add green chilies, beans, and vegetable juice to the pot.
3. Stir in the seasonings: salt, pepper, chili powder, cumin, garlic powder, and onion powder. Mix well.
4. Bring to a gentle boil, then reduce to a simmer. Let it simmer for 15–20 minutes, stirring occasionally.
5. Taste and adjust seasonings if needed. Serve hot with your favorite toppings.

Real Life Tips:

• Double the batch and freeze half for a future busy night.
• Use ground turkey or plant-based crumbles for a lighter version.
• This is great in a thermos for kid lunches!

Because Dinner Shouldn’t Be Complicated

This recipe is part of my Real Life Mama collection—because real food doesn’t have to be fancy, and family dinners don’t have to be perfect. They just have to be shared (even if it’s in shifts).

Easy French Onion Soup (with Bone Broth)

Comfort food with real flavor, made simple.

This version skips the complicated steps but keeps all the cozy vibes. It’s perfect for fall evenings or when you’re craving something warm and savory that feels like a hug in a bowl.

Ingredients:

• 3 large yellow onions, thinly sliced
• 2 tbsp butter (or olive oil)
• 2 tsp sugar (optional, helps with caramelizing)
• 2 cloves garlic, minced
• 4 cups beef bone broth (store-bought or homemade)
• ½ tsp salt (to taste)
• ¼ tsp black pepper
• ½ tsp dried thyme (or a sprig of fresh thyme)
• 1 tbsp Worcestershire sauce (optional but adds great depth)
• Sourdough or French bread, sliced and toasted
• 1–2 cups shredded Swiss, Gruyère, or mozzarella cheese

Instructions:

1. Caramelize the onions:
   In a large pot or Dutch oven, melt butter over medium heat. Add sliced onions and sugar. Cook slowly, stirring often, for 20–25 minutes until onions are soft, golden brown, and caramelized.
2. Add garlic and seasonings:
   Stir in minced garlic, salt, pepper, thyme, and Worcestershire sauce. Cook for another minute.
3. Add bone broth:
   Pour in the beef bone broth. Bring to a simmer and let it cook uncovered for 10–15 minutes to let the flavors come together.
4. Toast and top:
   While soup simmers, toast slices of bread and top with shredded cheese. Broil for 1–2 minutes until bubbly and golden.
5. Serve:
   Ladle soup into bowls, top each with a cheesy toast, and enjoy the cozy magic.

Real Life Tips:

• Don’t have time to babysit onions? Start them on medium, then lower heat to medium-low once they’re soft. Stir every few minutes while you multitask.
• Make it vegetarian by using mushroom broth or veggie bone broth.
• For a kid-friendly version, serve the soup with cheesy toast on the sid

Easy Crockpot French Dip Sandwiches

Set it and forget it — dinner with flavor and no fuss.

This French dip sandwich recipe is a busy mama’s dream. Throw everything in the crockpot in the morning and come home to juicy, flavorful beef that melts into your roll. Serve with warm au jus for dipping, and it’s game over.

Ingredients:

• 2.5–3 lb chuck roast
• 1 packet au jus gravy mix
• 1 large onion, sliced
• 1–2 green bell peppers, sliced
• 1 jar Cheaney’s (or pepperoncini), drained (use less if you want it mild)
• ½ tsp garlic salt
• ½ tsp black pepper
• ½ tsp dried oregano
• 1 cup water (or beef broth for extra flavor)
• Optional: 1 tbsp Worcestershire sauce or soy sauce for depth

To Serve:

• Hoagie rolls, French rolls, or sandwich buns
• Sliced provolone, Swiss, or mozzarella cheese

Instructions:

1. Layer it up:
   Place sliced onions and peppers in the bottom of your slow cooker. Add the chuck roast on top.
2. Season & pour:
   Sprinkle with garlic salt, black pepper, oregano, and the au jus packet. Add Cheaney’s (pepperoncini) over the top. Pour in water or broth.
3. Cook low & slow:
   Cover and cook on low for 8–10 hours or high for 4–6 hours, until the meat is fall-apart tender. Shred the beef with two forks and stir back into the juices.
4. Build your sandwiches:
   Toast rolls (optional but delicious), layer with shredded beef, top with cheese, and melt under the broiler if you’d like.
5. Dip & enjoy:
   Ladle some of the cooking liquid into small bowls for dipping. Don’t skip it—it’s the best part!

Real Life Tips:

• Make it ahead and freeze in batches with the juices for quick future dinners.
• Add sliced mushrooms or extra onions for a heartier version.
• Leftovers make amazing quesadillas or sliders the next day.

Crispy Air Fried Baby Potatoes

A real-life side dish that’s kid-approved and mama-approved.

These golden little bites of joy are crispy on the outside, fluffy on the inside, and seasoned just right. They make the perfect side for dinner—or a snack you’ll eat straight from the basket before it even hits the table.

Ingredients:

• 1½ lbs yellow baby potatoes, halved or quartered
• 1½ tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp paprika (smoked or sweet)

Instructions:

1. Prep the potatoes:
   Wash and dry baby potatoes. Cut them in half (or quarters if they’re large).
2. Season:
   In a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, onion powder, and paprika until well coated.
3. Air fry:
   Preheat air fryer to 400°F. Add potatoes to the basket in a single layer (cook in batches if needed).
   Cook for 15–18 minutes, shaking the basket halfway through, until crispy and golden brown.
4. Serve hot:
   Sprinkle with extra salt if desired, or serve with ranch, ketchup, or garlic aioli on the side.

Real Life Tips:

• Don’t overcrowd the basket—crispy potatoes need airflow!
• Add a sprinkle of fresh parsley or parmesan at the end for a grown-up touch.
• Leftovers? Toss them into scrambled eggs, salads, or breakfast burritos.

Creamy Tuna Pasta Salad

A fridge-friendly, protein-packed classic that even picky eaters love.

This is one of those “make it once, eat it for days” kind of meals. Quick to throw together, made with pantry staples, and perfect for lunchboxes, picnic dinners, or those fend-for-yourself nights.

Ingredients:

• 1 (12 oz) box baby shell pasta
• 1 (5 oz) can tuna, drained
• ½ cup mayo (or half mayo, half plain Greek yogurt for a lighter twist)
• Splash of milk (1–2 tbsp, to loosen the dressing)
• 1 celery stalk, finely diced
• ¼ small onion, finely chopped
• ½ tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the pasta:
   Boil shells according to package instructions. Drain and rinse under cold water to stop the cooking. Let cool.
2. Mix the dressing:
   In a large bowl, whisk together mayo, Greek yogurt (if using), splash of milk, garlic powder, salt, and pepper.
3. Add the goods:
   Stir in the drained tuna, diced celery, and onion.
4. Combine:
   Fold the cooled pasta into the dressing mixture until well coated. Chill in the fridge for at least 30 minutes before serving (if you can wait that long!).

Real Life Tips:

• Add peas, shredded carrot, or boiled egg for extra protein and color.
• Great for school lunches or quick grab-and-go meals during sports season.
• Keeps in the fridge for 3–4 days and actually gets better as the flavors meld.

Bailey’s Chocolate Mousse

Decadent, creamy, and just a little bit boozy — the perfect real-life mama dessert.

This mousse is rich, chocolatey, and smooth with a splash of Bailey’s Irish Cream to make it feel extra fancy. No baking required, just a hand mixer and a spoon you won’t want to share.

Ingredients:

• 1 cup semi-sweet chocolate chips (or chopped dark chocolate)
• 2 tbsp butter
• 2 tbsp Bailey’s Irish Cream (or more to taste 😉)
• 2 eggs, room temperature, separated
• 2 tbsp sugar
• 1 cup heavy cream
• Pinch of salt

Optional toppings:

• Whipped cream
• Shaved chocolate
• Crushed Oreos or chocolate curls

Instructions:

1. Melt the chocolate:
   In a heatproof bowl, melt chocolate chips and butter together (microwave in 20-second bursts or use a double boiler). Stir until smooth. Let cool slightly, then stir in Bailey’s.
2. Add egg yolks:
   Once the chocolate is cool enough (so it won’t cook the eggs), stir in the egg yolks one at a time until glossy and combined.
3. Whip the egg whites:
   In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
4. Whip the cream:
   In a separate bowl, whip the heavy cream until soft peaks form.
5. Fold it all together:
   Gently fold the whipped cream into the chocolate mixture. Then fold in the egg whites in two parts—be gentle to keep the mousse light and airy.
6. Chill & serve:
   Spoon into serving glasses or jars. Refrigerate for at least 2 hours to set. Top with whipped cream and extra chocolate if desired.

Real Life Tips:

• Skip the raw eggs? Use pasteurized eggs or swap them with ½ cup whipped topping folded in instead.
• Make ahead up to 2 days — perfect for parties or date night prep.
• Kid-friendly version: Omit Bailey’s and add a splash of vanilla instead.