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Copycat Chick fil A Mac and Cheese Recipe

Copycat Chick fil A Mac and Cheese Recipe

Craving Chick-fil-A on Sunday? Try making this Copycat Chick fil A Mac and Cheese recipe that will hold you over until they are open again! This makes the perfect side dish to anything and everything, especially for the holidays.

Copycat Chick fil A Mac and Cheese Recipe


  • 16 ounces elbow macaroni
  • 1 teaspoon salt
  • 1/4 cup salted butter
  • 1/4 cup flour
  • 1 cup cream
  • 2 1/2 cups whole milk
  • 1 3/4 cup shredded sharp cheddar
  • 3/4 cup shredded parmesan
  • 1 cup shredded romano cheese
  • Salt and Black Pepper (to taste)
  • Extra cheddar cheese for top


Preheat oven to 350 degrees F

In a large pot boil water, adding in a few dashes of salt

Add noodles and boil, stirring occasionally.  Drain and set aside

Melt butter in a large sauce pan over medium heat

Add flour and whisk continuously for 5 minutes over low heat

Slowly pour in cream and whole milk; stir until it starts to thicken over low heat

Gently mix in cheeses until it starts to melt and become creamy; season with salt and pepper to taste

Stir in the noodles, coating fully with cheeses

Pour mixture into a large baking dish.

Top with additional shredded cheddar cheese and bake for 5 minutes

Turn on the broiler to low and cook for 2 minutes

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The Pioneer Woman Meatloaf Recipe

Pioneer Woman's Ree Drummond's Meatloaf Recipe

The Pioneer Woman’s Ree Drummond’s  Meatloaf Recipe goes great with mashed or baked potatoes, sweet corn on the cob, macaroni and cheese, baked beans, cole slaw, pasta salad, a plain ole’ regular salad, bread rolls (a southern dish always includes the bread!) … okay, okay, you get my point, what doesn’t it go with?  I usually make this recipe once a month, but I like to switch the sides up.

What You Need:

  • 1 cup 2% or whole milk
  • 6 slices of white bread (you can substitute GF (gluten-free) bread for this as it also works great in this meatloaf recipe!)
  • 2 lbs. ground beef
  • 1 cup shredded parmesan cheese
  • 1/4 tsp all-purpose seasoning
  • 1/3 tsp salt
  • Freshly ground black pepper
  • 1/3 cup minced parsley
  • 4 whole eggs
  • 8-10 slices of thin bacon
  • For the Sauce:
  • 1.5 cups ketchup
  • 1/3 cup brown sugar
  • 1 tsp dry mustard
  • Dash of Worcestershire sauce
  • Several dashes of hot sauce

Here’s how to make Ree’s Meatloaf recipe:

Preheat the oven to 350 degrees F.

Pour milk over the bread and let soak for 3 minutes.

Place the ground beef, milk-soaked bread, Parmesan, salt, pepper, seasoned salt and parsley in a large mixing bowl.

Add in eggs and mix the ingredients until well combined by hand.

Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.

Lay the bacon slices over the top, tucking them underneath the meatloaf on the sides

To make the sauce:

Pour ketchup into bowl.

Add brown sugar, mustard, hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour a third of the sauce on top of the meatloaf.

Bake for 45 minutes, and then pour over another third of the tomato sauce on top of the meatloaf. Bake for 20 minutes and then remove and let cool before serving. Garnish with chives or for a southern flare – cornbread crumbs!

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Instant Pot Weight Watchers Weight Loss Soup

Instant Pot Weight Watchers Weight Loss Soup

Made in the instant pot, this delicious Weight Watchers weight loss soup will fill you up and will be one of your new favorite recipes for losing weight!

Instant Pot Weight Watchers Weight Loss Soup

How to make Instant Pot Weight Watchers Weight Loss Soup


2 tablespoons olive oil
1 large sweet onion peeled and diced
8 cloves garlic minced
2 tablespoons tomato paste optional
1 cup zucchini diced chopped
1 cup celery chopped (about 2 stalks)
1 medium carrot peeled and sliced rondelle
4 medium russet potatoes peeled and quartered
1/4 cabbage chopped
2 14. 5 ounces cans San Marzano diced tomatoes
1/2 cup green beans cut in half
1 cup broccoli florets
1 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
6-8 cups low-sodium vegetable broth or more
3 bay leaves
Fresh parsley leaves finely chopped


Set Instant Pot to Saute mode.

Once HOT, add olive oil, let it warm up and add onion, cook for a few minutes, until soft.

Add minced garlic, cook for 1 minute, stirring all the time.

Add celery, zucchini, carrot, potatoes, cabbage, diced tomatoes and tomato paste if using.

Add basil, oregano, onion powder, garlic powder, red pepper flakes, salt and pepper. Stir to combine.

Add broth. Stir to combine.

Add green beans, broccoli florets and bay leaves. Add more broth if needed. The broth should just slightly cover the veggies. Make sure you don’t go over the MAX fill line of the pot.

Close lid and set to manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 5 minutes. Make sure you close the vent.

When timer goes off, 10 minutes, that is called a 10 minute Natural Pressure Release. Then carefully open the vent and release any remaining steam.

Open the Instant Pot, remove and discard the bay leaves and gently stir to combine the soup.

Taste and adjust for salt and pepper.

Serve and garnish with chopped parsley.

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Weight Watchers 0 Points Homemade Spaghetti Sauce

Weight Watchers 0 Points Homemade Spaghetti Sauce

This Weight Watchers 0 Points Homemade Spaghetti Sauce is the perfect sauce for zucchini noodles!  What makes it zero points, you ask?  Zero sugar, of course! You can make this with a Splenda sugar substitute. This is a delicious recipe dating back to 2002!

Weight Watchers 0 Points Homemade Spaghetti Sauce


1 medium onion (diced)
1 bell pepper (diced)
8 garlic cloves (your preference-more or less if you like)
2 (14 1/2 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can water (from tomato can)
cooking spray (Pam or your choice)
1 teaspoon Italian seasoning
1 teaspoon salt
pepper (to taste)
1 teaspoon sugar (I use 1-2 packets Splenda sugar substitute)
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon dried basil
1⁄8 cup dried parsley


Saute the diced onion and green pepper in a large cooking pot using the cooking spray 5 or so minutes (until soft). Add the garlic and cook another minute or so. Add all other ingredients and simmer for 30-45 minutes.