Quick And Simple Recipes in less than 30 minutes!

"A career at home, cleaning, exercising, taking care of the kids AND cooking...what am I Super Woman??" I like to sometimes think I'm wonder woman but in reality... I am  We are expected to take care of everything.  And while that can be overwhelming at times, it can also be very rewarding.  The good news, we CAN do it all.  It's really all about working it smart!  Especially with cooking.  As WAHMs, we have to make sacrifices while we're on our journey to success from home.  But we don't have to eliminate healthy, home cooked dinners.  There are TONS of recipes out there that you can have on the table in less than 30 minutes.  The best part, your family will LOVE it and they will think you ARE Super Woman....shh, that will be our little secret!

Below you will find  one of my favorite crock pot recipes but I also included a fast and easy pasta dinner as well..  I love the feeling of having dinner prepared mid morning, leaving it to work my business and play with the kids.  All while the house smells DELICIOUS from the aroma of home cooked food.  Then at 6:00, dinner is served, voila!!  It's a beautiful thing!

Here are some quick Tips I Found on Buzz Feed. They are really cool!
34 Kitchen Hacks That every cook should know:

I'll be adding other recipes as I move forward so, visit often!

Slow Cooker Beef Pot Roast

Ingredients Edit and Save
Original recipe makes 8 Servings Change Servings


  1. Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
  2. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
  3. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
  4. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
  5. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
  6. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
  7. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
  8. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
  9. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 6 hrs 30 mins
  • READY IN 6 hrs 50 mins


  • Serve with mashed potatoes.
  • Look for a 7-bone beef pot roast. 


    Rigatoni with Sausage and Broccoli Rabe

    Martha Stewart Living, March 2005
    • Serves 6


      • 7 medium cloves garlic, 3 quartered and 4 crushed
      • 3 tablespoons extra-virgin olive oil
      • Coarse salt
      • 1 medium bunch broccoli rabe (about 1 pound), trimmed
      • 1/2 cup sun-dried tomatoes in olive oil (about 12 halves)
      • 1/4 cup olive oil
      • 1 dried red pepper, crushed, or 1/4 teaspoon hot red-pepper flakes
      • 1 pound sweet sausages with fennel, chopped into 1/2-inch pieces
      • 12 medium plum tomatoes, seeded and quartered, or 4 cups drained and seeded canned plum tomatoes, quartered
      • 1 pound rigatoni, cooked


    1. Heat oven to 350 degrees. Place 3 cloves quartered garlic in center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet. Transfer to oven and bake until golden brown and soft, about 20 minutes. Remove from oven and set aside to cool.
    2. Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside. In a blender, puree sun-dried tomatoes. Transfer to a small bowl; set aside.
    3. In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes. Add pureed sun-dried tomatoes, plum tomatoes, and broccoli rabe. Cook until liquid is reduced, 10 to 12 minutes more. Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.


  1. Fresh Pear Pie

    OK .. this one is so special to me, I almost did not post it. So the first 2 times you make it, and your guests RAVE over it .. you have to tell em where you found it. GUARANTEED if they even like apple pie a little .. they will LOVE this Pear Pie. ~~ Michael Lancto

    1 box of 2 refrigerated pie crust
    1/2 cup white sugar
    3 T All Purpose flour
    1/4 tsp salt
    1 tsp ground cinnamon
    1/2 tsp ground nutmeg
    5 large Barlett pears, peeled and sliced thin
    2 T butter
    1 T lemon juice

    Combine sugar, flour, salt, cinnamone and nutmeg in small bowl.
    In a separate bowl pour lemon juice over sliced pears and stir.
    Put one pie crust in a 9 inch pie pan and trim.
    Arrange pears in layers in crust lined pan, sprinkling sugar mixture over each layer.
    Dot with slices of butter then put second pie crust over top of mixture, trim and press to seal.
    Cut slits for escape of steam.
    Place on baking sheet.
    Bake at 450 for 10 minutes then lower temperature to 350 and continue to bake for an additional 35 to 40 mins.

    Let it cool a bit before cutting and serving.
    Serve with a scoop of vanilla ice cream on top of each slice.


    This one is so good, if you put a piece of pear pie on top of their head, their tongue would beat their brains out to get to it. haha

  2. Black and White Bean Chili

    2 T oil
    1 medium onion, diced
    1 tsp minced garlic
    1/4 cup flour
    2 tsps chili powder
    1/2 tsp cumin
    2 cups milk
    1 can white corn, drained
    1 can Northern beans, drained
    1 can black beans, drained
    1 (14 1/2oz) ready to serve chicken broth
    2 cups cubed cooked chicken (I boil it and then chop it up)
    1 can diced green chiles

    Heat oil in Dutch oven over med-high heat; add onions and garlic; cook until tender.
    Stir in flour, chili powder and cumin. Gradually stir in milk.
    Add remaining ingredients; stir to combine.
    Bring to a boil.
    Reduce heat; simmer 30mins.



  3. Michael's Creamy Chicken Casserole

    I have a few variations of this one. It too is easy and yummy.

    4 whole chicken breasts (I like to cut em up into bite size pieces)
    1 can cream of chicken soup (sometimes I use Cambell's chicken corn chowder)
    1 can cream of celery soup
    1/4 cup of white wine
    1/2 cup of melted margarine or butter
    8 4 x 4 slices of Swiss cheese
    1 small box of stuffing mix

    Arrange chicken breasts in a lightly greased 13 x 9 backing dish. Arrange cheese slices on top of chicken breasts. Combine soups and wine stirring well. Spoon evenly over chicken breasts and cheese slices. Sprinkle with stuffing mix. Drizzle butter over stuffing mix crumbs. Bake uncovered at 350 for 45 to 60 minutes.

    Everyone will love this one.



    You might think of it as a "dump soup" .. cuz you dump it in, let it cook, and walahhh it's great.

    1 can corn (drained)
    1 can Routel
    1 can chili beans
    1 can kidney beans
    1 can stewed tomatos
    1 pkg taco seasoning
    1 pkg Ranch dressing mix
    1 lb. ground beef browned and drained

    Open the cans add the ground beef and you have taco soup! Garnish with taco chips and sour cream.

    Everyone loves it.