Growing with our Garden

Growing with our Garden

Kristi F

I am an Oklahoman by birth, a Texan by current living situation, but claim the world as my playground.I love to travel and hope to someday soon take our family on adventures to far off lands, where we can share God with others and experience all the wonders He has created.

I am a mother of 4 crazy, homeschooling children ages 9 & under, wife to an amazing man, and daughter of the King of the Universe!I enjoy reading, making my kids laugh, cooking, all things natural, learning to play guitar and dusting off my piano skills.One day I hope to run again, but until then I’m learning patience.

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This is from the first year we grew a garden with our children.  It was so exciting to make the square foot garden boxes, pick the seeds each child decided to plant, watch the first sprout pop up above the ground, and see the variety of God’s awesome creation. Then, we started harvesting some delectable garden goodness and in the process learned some lessons too!

Taste Bud Treats

Of course, you can just eat most items raw, straight out of the garden but we enjoy exploring different approaches with our taste buds, which brought us to these two yummy sandwiches.

Tomato, Cheese & Basil Sandwich


Simple Ingredients:  Honey Mustard, Tomato, Cheese and Basil


I love anything with basil, so when I noticed that some basil was ready to harvest, we promptly added it to our sandwiches.  After taking her first bite, my youngest daughter shouted in a loud, baritone voice,

Mom, I love these leaves!  They are delicious!”

She should like them.  I ate basil and cheese sandwiches every day for weeks when I was pregnant with her!

Cucumber Sandwich


At a baby shower I attended, the hostesses served these delectable sandwiches.  The mixture of herbs in the creamy spread was so enjoyable, I tracked down the person who made it to gather the recipe.

Simple Ingredients: Creamy Spread and Cucumbers

Creamy Spread (can also be enjoyed as a dip):

1 Cup Greek Yogurt

1 Cup Cream Cheese

2 teaspoons dried dill

2 teaspoons dried parsley

1 teaspoon salt

1 teaspoon onion powder

1/2 teaspoon garlic powder

Lesson Learned

God uses all his creations to teach us a little more about Him.  Growing a garden has helped us grow in our understanding of our relationship with Him as well.

For example, when I was trying to learn how to harvest basil, I found this great video that explained exactly how to harvest the basil in such a way that the plant would continue to grow.


In the video she says,

“If you want your plant to continue to grow you are going to have to trim it down…You want to do it in a way that you don’t damage your plant and your plant can continue to grow.”

This video made me realize that God is pruning us all the time. He wants us to grow in our relationship with Him, but that means we can’t stay the same.  In order to grow and be used for His glory, he prunes us in such a way that we may feel the change, but he doesn’t damage us.

In all this you greatly rejoice, though now for a little while you may have had to suffer grief in all kinds of trials.  These have come so that the proven genuineness of your faith – of greater worth than gold, which perishes even though refined by fire – may result in praise, glory and honor when Jesus Christ is revealed. 

1 Peter 1:6-7

His ways of refining us to make us stronger spiritually may not always feel comfortable at the time, but the growth it produces will bring glory to Him in the process.

Do you garden?  

What are some of your favorite fresh garden recipes?  

What lessons have you learned in the process?

Banana Walnut Chocolate Chip Muffins

Banana Walnut Chocolate Chip Muffins

Lindsay W

Lindsay W

Hi! Born in the great state of Texas and raised in the northern suburbs of Atlanta, this Daughter of the Alamo/Georgia Peach is still adjusting to life in Razorback Nation! My husband and I live just outside of Little Rock, Arkansas with our two crazy pups and new baby girl, Avery. I’m a small business owner, chocolate aficionado, and travel lover with a 2pm coffee hour no matter what time zone I’m in!
Lindsay W

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Don’t you just love it when one of your always-on-your-grocery-list items is in season?

It’s that time of year when almost all of my favorite fruits and veggies are in season, which is great news for parents going through baby-led weaning, like me!

My baby girl LOVES bananas! I call her Banana Girl. So, I pick up a few bananas every time I pop into the grocery store.

The double score? My husband LOVES banana walnut chocolate chip muffins.

So, you can guess what’s being consumed on a daily basis in our house right now…yep, bananas.

Whether they’ve been rolled in rice cereal, mashed into a muffin, or blended into my smoothie, everyone is eating bananas.

As most of my go-to recipes, this is one that came together after trying a few I’d found on Pinterest after my husband’s first request for banana walnut chocolate chip muffins. He thinks they’re great for breakfast as he’s running out the door to work, and I think they’re great with a cup of afternoon coffee!

Banana Walnut Chocolate Chip Muffins

1.5 cups all-purpose flour

3/4 cup sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 Tbsp ground flaxseed

1 egg

1/4 cup milk

1/2 cup extra-virgin olive oil (EVOO)

1 Tbsp lemon juice

1 tsp vanilla extract

2 medium-size bananas (or 1.5 large bananas)

1/8-1/4 cup semisweet chocolate chips (per personal preference)

1/4 cup chopped walnuts


Preheat oven to 350 degrees F.

In bowl, combine flour, sugar, baking soda, cinnamon, flaxseeds, and salt.

Combine egg, oil, milk, lemon juice, and vanilla in a separate bowl.

Stir the wet ingredient mixture into the dry ingredients.

Mash up your bananas with a fork in your now empty wet bowl. Add your chocolate chips and walnuts. Then fold them into your batter.

Grease your muffin tin or drop in muffin tin liners. Fill each cup 3/4 full. Bake at 350 for 20-25 min or until golden brown on top and a toothpick comes out clean.

Enjoy for breakfast, like my hubby, or for snack time, like me!

Do you have an always-on-your-grocery-list item that everyone in the house eats but in different ways? Comment below! I’d love some inspiration to give my grocery list a little more versatility!


Warm Spaghetti Squash and Spinach Salad

Warm Spaghetti Squash and Spinach Salad

Lindsay W

Lindsay W

Hi! Born in the great state of Texas and raised in the northern suburbs of Atlanta, this Daughter of the Alamo/Georgia Peach is still adjusting to life in Razorback Nation! My husband and I live just outside of Little Rock, Arkansas with our two crazy pups and new baby girl, Avery. I’m a small business owner, chocolate aficionado, and travel lover with a 2pm coffee hour no matter what time zone I’m in!
Lindsay W

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What to do with leftovers?

Do you ever feel a bit like a catfish when it comes to leftovers in your house? Not so much that you’re a bottom dweller, but that the task of consuming leftovers falls mostly on you?

Being a work from home mama, I can feel this way a lot. Especially since I’m incredibly grocery budget conscious and hate to throw leftover food into the trash.

When I plan our weekly dinners, whether or not they will portion out enough for leftovers to make lunch the following day for me or my toddler is a consideration. Especially if it’s a meal that requires me to buy an ingredient solely specific to that meal.

Spaghetti squash is a prime example.

I’m not a big pasta eater, but pasta and meat sauce is easy and fast. It can be made super healthy if you buy the right kind of pasta. And I can even sneak extra vegetables and fiber into my toddler’s diet without so much as one thrown rotini noodle. So, we have it for dinner at least every other week.

But instead of pasta, I serve a generous portion of cooked spaghetti squash onto my plate. The tummy is much happier!

Since I’m the only one who eats spaghetti squash, I’m left with a decent amount left over for the following day, even if the squash was a small one.  If there’s any leftover meat sauce and pasta, my toddler gets that for lunch.

So, what to do with all this spaghetti squash?

On my grocery budget? Without buying some extra ingredient just for one or maybe two lunches?

I feel a little bit like the contestants on Food Network’s show Chopped staring down at my basket of ingredients.

Thankfully, spaghetti squash is pretty versatile. While I’ve thrown together some leftover lunches using spaghetti squash and whatever random things I found in my fridge, what I’m about to share with you is my favorite leftover lunch combination. The basic recipe leaves a lot of room for foodies who have more time to construct a lunch than I do most days to elevate it to something really fancy. (Let’s face it–if I have to cut up more than one thing and use anything other than the microwave or toaster oven to prepare lunch, it’s a NO GO.)

I call it Warm Spaghetti Squash & Spinach Salad.

BASIC* Ingredients:

1 spaghetti squash

1 can of garbanzo beans

5-6 cherry tomatoes or 1 Roma tomato

1 heaping cup of raw baby spinach (a good handful for you non-measuring people like me)

1 Tbsp extra-virgin olive oil

1 tsp red wine vinegar

1 tsp lemon juice

Parmesan cheese (for garnish)

Red pepper flakes or freshly cracked black peppercorns (to taste)

*See farther down for elevated ingredient ideas.

Directions to Cook the Spaghetti Squash:

Remember, this is a leftover, so for lunch I’m just pulling it out of the fridge already cooked and shredded. But, if you want to cook one just for this recipe, here’s how I cook mine.

Fill your stock pot halfway with water and bring to a boil.

Use your biggest, sharpest knife (a chef’s knife will do the trick) to cut your spaghetti squash in half lengthwise.


Once your water is boiling, very carefully place each half into the stock pot.

Boil for 15-20 minutes, depending on how big your spaghetti squash is. You should be able to pierce it without resistance with a fork.

Once it’s cooked, I very carefully pour everything out of the stock pot into a colander which I’ve placed in the sink.

Once the halves have cooled down enough for you to handle them, use a fork (or two) to remove one of the halves from the colander and place it on a plate on your counter. Use a fork to scoop the seeds out of the squash.


After boiling, but with seeds still intact.

You’ll pull some of the squash with it too, and it will feel a lot like cleaning out a pumpkin at Halloween, only hotter. Discard the seeds.


After scooping the seeds out.

Now you’re ready to shred your spaghetti squash. Just use two forks and scrape the top of the flesh. It will scrape off like little “spaghetti noodles.”


Transfer your “noodles” to a bowl (preferably glass or ceramic since they’re going to be hot). Repeat with the second half.


The finished “noodles.”

Directions to prepare the salad:

If you’re building your salad straight from here, ladle out at least a cup’s worth of spaghetti squash into a microwave-safe bowl. Next, drain and rinse your garbanzo beans. Add 1/3 cup to your spaghetti squash.

Next, quarter your cherry tomatoes lengthwise, or dice up a roma tomato and add it to the squash.

Add a heaping cup of baby spinach (or a generous handful) on top of the tomatoes.

Finally, squirt your lemon juice, drizzle your EVOO, and splash your red wine vinegar on top.

Pop your bowl in the microwave for one minute on high. This will soften your spinach and tomatoes and reheat your spaghetti squash if you started with cold leftover squash.)

Carefully remove from the microwave and adorn with parmesan cheese and red pepper flakes or freshly cracked black pepper.

Voila! Lunch is served!

Now, this was the basic version using things you probably already have in your pantry or fridge.

Here are some ingredients you could add to elevate this dish. (Do I sound like a Chopped judge or what?!)

Elevated Ingredients:

Toasted pine nuts

Goat cheese or feta cheese (instead of parmesan cheese)

Finely chopped red onion

Greek vinaigrette (instead of lemon juice, red wine vinegar, and EVOO)

My favorite thing about this lunch is how easy yet healthy and economical it is. As work from home or stay at home mamas, we don’t have to always eat what our kids eat or adopt a catfish mindset when it comes to our lunches. With a little creativity, you can feel like you’re eating something prepared at a bistro! If you can tune out the Daniel Tiger songs that may be playing in the background, that is.

Do you have a dinner time leftover ingredient that you transform during the following day’s lunch? I’d love to know what it is and how you use it in the comments section!

<3 Lindsay




Find some delicious recipes in these posts as well!

Favorite Homemade Soups Quick and Easy Recipes Frugal Meal Planning Banana Walnut Chocolate Chip Muffins

Sauteed Potato Salad: A Taste of Home

Sauteed Potato Salad: A Taste of Home

Kristin J

Kristin J

I am a happy wife and mother to my amazing husband and beautiful little girl and we are living the good life just outside of Oklahoma City. I was born and raised in Houston, Texas where both of my parents serve as ministers. With God’s great guidance, I ended up earning a degree in children’s ministry from Oklahoma Christian University! I am an extrovert and love to make friends and have deep conversations. My days are filled with the duties of motherhood and homemaking but when I find a moment to myself I enjoy reading cookbooks, blogs, and Karen Kingsbury’s books. I have a slight addiction to facebook and pinterest. Holidays are my favorite days. I love to cook meals that make people happy. I have a passion for family ministry and bible class teaching. Most importantly, my greatest desire to is to know my heavenly Father more each day.
Kristin J

Do you ever feel like you just need a taste of home?

Growing up in Houston, really good fresh corn was available pretty much year round. No matter the time of the year, corn and potatoes just feel seasonal to me. In the summer they are perfect with a back yard BBQ. Autumn time it feels like fall harvest–perfect with a roast chicken. Winter time comes around and they are the perfect side to a tender steak. Baby potatoes and fresh corn are also a great reminder of the newness of spring! Perfect with grilled chicken or pork chops!

While I was growing up, my dad made all kinds of really great fresh corn dishes. Lately he’s been making this sautéed potato salad and it’s become a “taste of home” for me. It’s the perfect dish to make together. My dad usually grills the meat while my brother, husband, and I are in the kitchen sharing the (easy) load of preparing the veggies. It brings everyone to the kitchen together. Even the littlest ones can help pull the strings off of the corn! You can adapt this to whatever your taste buds feel like that day or to what’s in your fridge. Lots of options here, friends! So let’s get started!


The ingredients are humble but delicious.

Fresh corn, small potatoes, and a yellow onion. If you can get your hands on a sweet Vidalia onion, that’s your best option. Use small potatoes. These potatoes are a little bigger than I’d like but they were all I could find. My dad uses a combination of baby blue and yellow potatoes–SO good!! Fresh corn is best, but if you can’t get your hands on any you can use frozen. But do not thaw the frozen corn!


How to Prepare the Sauteed Potato Salad

The first thing is to give your potatoes a head start. Cover with water and boil about 10-15 minutes, depending on the size of your potato. Cook the potatoes until they are almost done, but still have a little bite to them since they won’t be mashed. Drain and allow to cool.


Meanwhile, prepare your corn.

Slice your corn as close to the cob as possible. If you can keep large chunks of corn together that will look really pretty in the finished dish. My dad is great about doing that. I’m not, but I keep trying!


Slice your onion by chopping off both ends and slicing in half from tip to root. Remove peel and slice into thin strips.


At this point, slice your potatoes in half lengthwise.


Saute in good quality fat!

Add about 1-2 Tbsp of oil, or enough to coat the bottom of a pan that’s heated to medium heat. I prefer butter and olive oil, but my dad often uses coconut oil. Whatever you use, use good quality because the flavor of the fat will come through in this dish so you want it to be pleasant. (Hint: This is not the place for vegetable oil!) Add your onion and sauté until they are at your desired texture. Remove from pan.


If needed, add some more butter or oil to your pan. Add your potatoes and your seasoning. This time I kept it simple with sea salt, pepper, and Italian herbs. You could also use a smoky seasoning blend. Salt them well because they are potatoes and they need it! Allow your potatoes to brown and don’t stir them too much or it will take longer! Also, don’t be afraid of letting the potatoes get a little color–you want them to have some crispy bites!


Return your onions to the pan and add the corn. Heat until all ingredients are hot and you are ready to go! Add a bit more seasoning to finish if it needs it.

Serve with your favorite grilled meat! My dad often serves this with grilled chicken thighs, a green salad, and blue corn chips with hummus. So good!

Flexible Enough for Every Family’s Tastes

I hope you’ll try this soon and make it your own! This would be great with peppers and squash too, perhaps some rosemary and a squeeze of fresh lemon. Maybe even some thick black forest bacon! Figure out how your family likes it best and enjoy God’s blessings together!



Sautéed Potato Salad


1 onion, sliced

Corn from 3-6 ears of corn

Butter, olive oil, or coconut oil

Sea salt, pepper, and other desired seasonings

1 lb baby potatoes, washed

  • Boil potatoes 10-15 minutes, until they are almost cooked through. Drain and cool. Slice in half lengthwise.
  • Heat large pan to medium heat. Add oil of choice and onions to the pan. Cook onions to desired texture. Remove from pan.
  • Add additional oil if necessary. Add potatoes and seasoning. Cook potatoes.
  • Return onions to pan along with corn. Cook until corn is heated through.
Easy Layered Chicken Enchiladas

Easy Layered Chicken Enchiladas

Lindsay W

Lindsay W

Hi! Born in the great state of Texas and raised in the northern suburbs of Atlanta, this Daughter of the Alamo/Georgia Peach is still adjusting to life in Razorback Nation! My husband and I live just outside of Little Rock, Arkansas with our two crazy pups and new baby girl, Avery. I’m a small business owner, chocolate aficionado, and travel lover with a 2pm coffee hour no matter what time zone I’m in!
Lindsay W

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Enchiladas are one of those dishes that everyone seems to make differently. From the filling to the tortilla to the sauce on top, enchiladas can come in all varieties! But this Texas-born girl will testify, when you find yourself privileged enough to be eating an authentic, homemade enchilada, it’s tough to find anything that can beat it. Such an experience will turn you into a bit of an enchilada snob.

There lay my problem when we moved to central Arkansas. At the time, there were slim pickings for really good enchiladas. So, I had no choice but to figure out how to make really good ones myself.

As my dad, a legit actual son of the Republic of Texas raised in San Antonio, and therefore obviously a Tex-Mex connoisseur always says, “Good Mexican food should be simple and cheap.” So, when I started on my make-my-own enchilada quest, I kept that advice in mind. PERFECT for those of us on budgets with busy schedules, right?

It took a few tries, but finally I found myself with a dish that my hubby and guests dole out lots of compliments over. Words are great (especially since I’m a words-of-affirmation-girl), but the proof is in the cleaned plates and second helpings.

A couple things I really like about this dish…

How EASY it is.

It requires very few ingredients.

It’s relatively healthy.

You can make it in the morning and pop it in the oven right before dinner, which makes it a great dish to take to new mamas, friends who’ve moved, or loved ones who are under the weather.

Alright, enough chit-chat. Let’s talk about how to whip this up!

Easy Layered Chicken Enchiladas (Serves 4)


4 large chicken breasts or 1 rotisserie chicken (pulled apart)

5.3 oz carton plain Greek yogurt

7 oz can diced green chilis

8 oz can enchilada sauce

10 oz bag of Mexican shredded cheese (you will only need about half of it)

1 bag of tortillas (I’ve never needed more than six tortillas, but it depends on how big your tortillas are. I also use flour tortillas, but you can use corn if you prefer.)

Toppings of your preference (i.e. shredded lettuce, diced tomatoes, sour cream, guacamole, etc.)


Preheat oven to 350 degrees F.

If you’re using a rotisserie chicken, pull all the meat off. If you’re using chicken breasts, boil* them in a stockpot of water until they reach an internal temp of 165 degrees F.

(*Large chicken breasts can take at least 20 minutes to cook through when boiling. Be sure to use your trusty meat thermometer. Whenever I’m making a dish that will require baking already cooked chicken in the oven, I always prefer to use boiled chicken, because in my experience, it is less likely to dry out during baking.)

Once your chicken is cooked or pulled off the bone, use two forks to shred it and place the shredded chicken in a large bowl.

Add the entire cup of yogurt to your chicken. Drain the liquid out of your diced green chilis (there won’t be a lot of liquid) and add them to your chicken and yogurt. Grab a handful of your shredded cheese and throw that in too. Mix well with a spoon. Set aside.

Grab an 8×8 or 9×9 glass baking dish and spray it with your favorite non-stick spray. Now, grab your tortillas and make a single layer of tortillas on the bottom of your dish. Depending on whether or not you chose a circle dish or a square dish, you might need to tear your tortillas in half so they will line the entire bottom of the dish.

Next, scoop out half of your chicken mixture and spread it evenly on top of your tortillas.

Top with another even layer of tortillas.

Top that with the remaining half of your chicken mixture, evenly spread out.

Lay a final layer of tortillas on top.

Sprinkle half of the remaining shredded cheese over this layer of tortillas. Finally, slowly pour your enchilada sauce all over the top.

This is my FAVORITE pre-made enchilada sauce. As much as I would love to make my own, most nights, that just isn’t an option. This stuff is so good, you’d think it was homemade.


Pop your dish, uncovered, into the oven for 25-30 minutes until it’s bubbly on top and all of the cheese has melted.

You’ll have to use an inordinate amount of self-control to not dig in immediately, but if you’ll give it at least five minutes to sit before you cut into it, the enchiladas will cut and serve better.

So, after at least five minutes, cut, adorn with your favorite toppings, and serve!


My favorite pairing is Mexican rice. My husband’s preference is chips & queso. My daughter’s choice is refried beans. Pick a side that your whole family will enjoy and shout “Arriba!”

Well done, mamacita. Dinner’s served.

– Lindsay

What are your favorite Mexican side dish pairings? I’d personally love a little inspiration for the next night we enjoy Easy Layered Chicken Enchiladas for dinner. Please comment below!

Super Soup Series: Our Favorite Soup Recipes Recap

Super Soup Series: Our Favorite Soup Recipes Recap

Lana W

Lana W

I’m Lana, a native Oklahoman. Married 17 years to the first boy I ever dated. Mama to two amazing, darling girls. I’m a coffee-drinking, book-reading, home-educating night owl! An accountant in my life B.C. (Before Children), my dream job would be getting paid to read all day.And if you’re into Meyers-Briggs personality tests, I’m an ISTJ. Most important of all, I’m a follower of Christ.
Lana W

We’ve enjoyed sharing some of our favorite soup recipes with you over the past few months. Hopefully, you have found some new recipes to add to your own collection! Just in case you missed a few, here is a recap of our “Super Soup Series” and a link to all the soups featured over the last few months.

Southwestern Chicken Soup

This slow cooker soup will adapt to milder palates or spicier preferences. It freezes well and you can even use leftover rotisserie chicken or Thanksgiving turkey to make dinner prep even easier. And if you forget to turn on the slow cooker, this soup also works great on the stove top!


Broccoli Cheddar Soup

Craving Panera Bread’s broccoli soup, but don’t want to leave the house? Try this recipe–it’s even better and cheaper than Panera! If you have picky eaters, this soup is great to hide extra veggies. The cheesy, creamy soup is a big hit with everyone.


Kristin’s Chili

Cold weather almost requires a pot of chili! Whether you eat it as a soup, Frito pie, or as a topping for baked potatoes, this recipe is versatile and a hearty meal on a chilly winter night. If you happen to have leftovers, it freezes well to be saved and thawed for another night.


April’s Favorite Chicken Noodle Soup

This recipe is two meals in one! First, bake and serve the lemon-basil chicken one night. Then, another night, shred the leftover chicken, add some whole wheat pasta and a few other pantry staples, and dinner is served. The herbed flavor of the chicken really shines in this soup!


Quick Vegetarian Chili

Need a vegetarian meal that doesn’t require soaking beans for hours? Try this vegetarian chili! Even meat-eaters will enjoy how hearty and filling this meatless chili is. It even works for vegan diets. Chances are, you already have most of the ingredients in your pantry. So why not try this recipe the next time you’re pressed for time?


Black-Eyed Pea Soup

While some people believe black-eyed peas bring good luck, you don’t have to save this soup recipe for New Year’s Day.  Even those who claim to hate black-eyed peas may change their mind after trying this soup! Although bacon, potatoes, frozen green beans, and black-eyed peas sound like an odd combination, the flavors combine well to make a delicious soup!


Creamy Mushroom Soup

Are you trying to eat more healthfully by cooking from scratch? Check out this creamy soup recipe with some surprising ingredients. Whether you use this recipe to replace canned cream of mushroom soup or eat it as a meal in itself, you’ll appreciate the clear instructions. Just be sure to double or triple the recipe because your family is sure to want more!


Homemade Chicken Broth

These days, we’re all trying to stretch our grocery budget a little further. One of the best ways is to turn the leftover roast chicken bones into a fantastic chicken broth. From one roast chicken dinner, you can get at least six more meals! How’s that for stretching a dollar?


Harvest Soup and Beer Bread

Pumpkin puree in a beef and vegetable stew? Who would have thought that such an unusual ingredient could turn a regular soup recipe into a taste of fall? Served with warm beer bread, this recipe is perfect for those nights when the pantry might be looking a little bare.


Turkey Mushroom Stew

Serve this soup to someone who hates mushrooms and they just might change their mind! You can even use some of your homemade chicken broth in this recipe, which makes it that much more delicious and healthy. If your family prefers firmer-textured vegetables, you can make this on the stove. Or, if you don’t mind softer vegetables, add all the ingredients to the slow cooker and let it simmer while you go about your day.


Lasagna Soup

Lasagna in all its cheesy goodness is comfort food at its best. But when you don’t have time to prepare lasagna from scratch, try this soup instead. It has all the flavor of lasagna but is quick and easy to prepare. You can even bake a loaf of homemade french bread in the time it takes to heat the soup!


There are so many benefits to soup! It’s economical, feeds a crowd, and is simple to prepare. Why not pick a new recipe or two to bless another family with? Whether you invite someone into your home to share a meal or deliver a pot of hot soup to a neighbor, sharing food is a great way to share God’s love with others. We hope you’ve enjoyed our super soup series. Keep watching for more great recipes to come!


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