Winter weather makes me want to eat soup for every meal! This Chicken and Rice Soup is the perfect way to stay warm and get a healthy serving of veggies and protein. I often add peas, bell pepper, or any other extra vegetables I have on hand to the soup. I also often use rotisserie chicken to make this simple soup even easier to throw together. This recipe makes a large serving that is perfect for dinner and leaves enough leftovers for lunch the next day. Enjoy! xoxo

Images via Alex Phillips.

Print Chicken and Rice Soup Recipe.

1 cup of rice

1 Tablespoon olive oil

2 cups celery, chopped

2 cups carrots, chopped

2 white or red onions, chopped

2 Tablespoons garlic, minced

28 ounces diced fire-roasted tomatoes

2 cups shredded chicken breast

64 ounces low sodium chicken broth

1 teaspoon salt

1 teaspoon pepper

1 teaspoon thyme

Cook rice according to instructions and set aside. In a large pot, heat olive oil and cook celery, carrots, onion, and garlic until tender. Add roasted tomatoes, shredded chicken, and chicken broth. Season with salt, pepper, and thyme. Bring to a boil, then reduce heat and let simmer for 15-20 minutes. Add cooked rice and serve warm.

Breakfast in bed is a birthday tradition in our house, and I recommend everyone start this tradition! Last year Alex whipped up his own version of mini frittatas and I was very impressed. I love the light airy texture of frittatas and these mini frittatas make serving a crowd effortless. This recipe can easily be altered with different meats, vegetables, and cheeses. I have also tried a version with bacon and sharp cheddar, but nothing beats the lightness of turkey breakfast sausage. Enjoy! xoxo

Images via Alex Phillips.

Print Mini Frittatas Recipe. 

5 eggs

1/4 cup milk

1/2 teaspoon salt

1 teaspoon pepper

1 tablespoon paprika

1 shallot, chopped finely

1/2 cup mushrooms, chopped finely

1/2 pound turkey breakfast sausage

1/2 cup Asiago cheese, shredded

Preheat oven to 350 degrees and grease 12 muffin tins, set muffin tins aside. Whisk eggs, milk, salt, pepper, and paprika until well combined. Pour egg mixture evenly into the prepared muffin tins. In an oiled skillet, sautee the chopped shallot and mushrooms until tender. Add turkey sausage to the skillet and cook until browned. Evenly spoon sausage mixture into each muffin tin on top of the egg mixture. Top each muffin tin with a pinch of shredded Asiago cheese. Bake for 16-18 minutes until tops are slightly browned. Best served warm.

Looking for more breakfast recipes? Check out my posts here:

Breakfast Casserole

Avocado Toast Four Ways

Banana Bread

Sausage Balls

Sour Cream Coffee Cake

We are halfway through the second week of quarantine and it has become increasingly more difficult to spice up our meals! Luckily the rain has stopped in Dallas and we can fire up the grill, but we are repeating the same recipes. I bought an abundance of cauliflower, because there was no broccoli left at Trader Joe’s, and we have invented Buffalo Cauliflower as a result. Actually, we didn’t really invent this recipe, I remembered having buffalo cauliflower bites as an appetizer at Public School 214. This recipe is super simple and pairs well with most protein. You can use any buffalo sauce, but we really like the Wing-Time Medium Sauce (from Whole Foods). Enjoy! xoxo

Images via Alex Phillips.

1 head of cauliflower

1/4 cup canola oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup buffalo sauce

Cut the head of cauliflower into pieces. In a medium bowl, mix cauliflower pieces with canola oil, salt, pepper, and buffalo sauce. Scatter pieces on a lined baking tray. Bake for 15-20 minutes at 350 degrees, or until the tops brown. Serve with ranch or blue cheese dressing.