Easier Meals – Details, episodes & analysis

With Super Bowl Sunday at the end of this week, today we're featuring a slider recipe that can be served as a hearty appetizer, or as a meal, with rotisserie chicken for ease. It's also a well loved flavor combination: Bacon Chicken Ranch Sliders.

The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:

Per 6 sliders (scale up for a crowd):

Bakery: 6 slider rolls

Dairy: 2 slices cheddar

Meat: 4 oz rotisserie or leftover chicken breast, 2 oz cooked bacon (6-8 slices)

Inside Aisles: 1/2 cup ranch dressing

This week we have a delayed kick off to 2025 with a bit of balance- bacon and ranch, but also chicken breast and veggies in a chicken bacon ranch salad.

Adding a bit of ranch to the chicken part way through cooking does give a nice finish to the dish, but if you have leftover chicken and want to swap that in, it's still going to be great. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Per 2 salads:

Meat: 8 oz chicken breast, 8 oz bacon (weights before cooking)

Produce: 4 cups lettuce (I used half green leaf, half romaine), 1/2 cup grape tomatoes, 1/3 cucumber, 1/2 avocado

Inside aisles: 1/3 cup ranch dressing of choice, and salt and pepper to taste for seasoning chicken

Got leftover meatloaf? Anne talks through making meatloaf sliders with them, complete with a quick homemade sauce if you don't have any of your glaze leftover. Want even less prep? Swap that glaze for your favorite bottle of BBQ sauce, which keeps the ingredients list short and sweet.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for every 4 sliders:

Cold: Leftover meatloaf (6 oz per 4 sliders), Butter (2 tbsp)

Inside Aisles: Slider rolls (inside or bakery sections), Fried onions, ketchup (sauce only), Apple Cider Vinegar (sauce only), Brown sugar (sauce only)

Spices: Garlic powder, Salt and Pepper (sauce only)

And if you need a classic meatloaf recipe, this is a good choice.

This week we are breaking out the crock pots!  And not a lot else, today Anne talks through a 3 ingredient dinner that's made with just ribs, an all in one seasoning, and your favorite sauce.  We also chat about some tips for browning your meat. 

Here is the full printable recipe for 3 Ingredient Ribs, but if you're putting together your grocery list here's what you'll need:

Pork back ribs, Old Bay seasoning, and BBQ sauce

Other recipes mentioned in this episode:

Crock pot mashed sweet potatoes and Roasted Sweet Potato Slices

If you want to make either of those as a side dish you'll need sweet potatoes, salt, butter or olive oil, cinnamon, and brown sugar.

This episode features a recipe developed by Melissa Williams from Persnickety Plates.

This Halloween, Anne talks through making Melissa’s breakfast pizza that makes a great way to mix up breakfast or enjoy breakfast for dinner.

The full printable recipe is linked above, but if you’re making your grocery list here’s what you’ll need:

Dairy/Cold: Two 8 oz packages crescent rolls/sheets, 6 eggs, 8 oz cheese

Other: Your favorite toppings (i.e. veggies, ham, bacon)

Seasonings: Salt and pepper

Also mentioned in this episode:

Dump and Go Crockpot Meals

Sides for quiche

Easy Halloween treats by Melissa:

Red Velvet “Raw Meat” Rice Krispies Treats

Crockpot Halloween Haystacks

Ghost Oreo Balls

Get to know Melissa better on her Instagram

In this episode Anne reviews what Sous Vide is and how to get started with it. Beginning sous vide cooks will love how juicy and tender any steak comes out with this method. Tri-tip is an often glossed over steak cut that shines in the value department.

The full printable recipe is linked above, but if you're putting together your grocery list here's what you'll need:

Meat: a 2-3 lb tri-tip steak (sometimes called a "roast" on the package because of the size)

Spices: Salt, black pepper, and garlic powder. Alternatively, your favorite steak rub.

Optional: Smoked salt, oil, butter.

Side dish recipes mentioned in this podcast include:

Air fryer zucchini and squash

Air fryer broccoli and cheese

Ready for an easy prep but decadent breakfast treat?  On this episode Anne talks through transforming store bought cinnamon roll dough into a dessert worthy breakfast: peach cobbler cinnamon rolls.  Just 6 ingredients including the rolls, it only takes a few minutes to prepare, and bakes in half the time of a traditional cobbler.

The full printable recipe is linked above, but if you're putting together your grocery list here's what you'll need:

Rolls: an 8 count of cinnamon roll dough

Fruit: 15 oz can peaches packed in juice

Dairy: 1/4 cup heavy cream and 4 tbsp butter

Baking: 1/2 cup flour and 1/4 cup brown sugar

It's fall ya'll!  Or at least, not summer, so let's make some soup!  In this episode Anne talks through making Chicken Potato Chowder in your slow cooker.  We also chat about common substiutions, as well as how to make it on the stove top if you prefer.

The full printable recipe is linked above, but if you're making your shopping list here's what you'll need:

Veggies: 2 pounds of potatoes, 1 large onion, a 15 oz can of corn, and an 8 oz bag of shredded carrots.

Seasonings: Garlic, salt, and pepper to taste

Liquids: 4 cups broth, and 2 cups milk- plus 3 tbsp of corn starch mixed into the milk.

Protein: 2 cups rotisserie or leftover chicken

Meltables: 8 oz cheddar and 1/2 cup sour cream

Plus whatever toppings you like, such as corn chips or shredded cheese.

When takeout sounds tempting but you know you should cook, this 5 ingredient pasta dish can help keep you out of the drive thru.

Instant Pot Pesto Chicken Pasta is made with pasta, pesto sauce, broth, leftover chicken, and parmesan cheese.  There's hardly any prep, but loads of flavor!  If you don't have an instant pot, Anne talks through making it on the stovetop as well. Plus a few easy changes to tailor this dish to your family.

This week on Easier Meals, we're making leftover pulled pork tacos!  A classic easy meal, there are so many more ways to make tacos than the traditional ground beef style.

Anne goes through how to make them, starting with shredded meat from last week's slow cooker pulled pork, we then add: brown sugar, chili powder, cumin, salt, and lime juice.  Just heat and serve with your favorite shells and toppings for a fresh take on leftovers!