Five Favorite Family Meals


With family dinners becoming more important as the days turn more technological, we wanted to give you five opportunities to bring everyone to the table.

5. Slow Cooker BBQ Chicken Sliders (My EASIEST recipe ever)

  • 1 small pkg boneless skinless chicken breastspulledchickensliders
  • 1 small bottle BBQ sauce
  • 1 small bottle Italian dressing


Drizzle both bottles over chicken breasts, cover & cook on LOW for 6-8 hours. Don’t open lid until at least 6 hours. Shreds easily! Serve on rolls or pistolettes ♡ (Italian dressing gives it a tangy sauce – yum!)

4. Jodi’s Homemade Chicken Noodle Soup

Jodi’s Homemade Chicken Noodle Soup

Jodi explains this tasty recipe at 17:37 minutes into the show podcast below.

I slow cooked 2 big chicken breasts all day (just seasoned them, put a pat of butter on each).  Shredded the chicken when I got home.  You CAN use store bought rotisserie chicken.


  • 2 32oz. boxes of chicken broth
  • 1 package of Noodles (your choice here)
  • 1 onion sliced thinly
  • 1 tablespoon minced garlic
  • You CAN use 1 celery stalk, sliced  (I did not this 1st time)
  • 1 small can of sliced carrots



Sauté the onion and garlic in butter OR olive oil until soft.  Then add the shredded chicken.  (it ends up being about 1 ½ cups of chicken)

Add the 2 boxes of broth to the onion/chicken mixture, stir.  Then add about 1 cup of water.  Turn up the heat and get it to a boil.  Then add the noodles (I poured in half a package of egg noodles – it was plenty!)  Add the carrots.  Let it cook like this until the noodles are soft.  Then turn it on LOW to simmer.

I DID add salt to taste, and a creole type seasoning.  Season however you like.

It’s almost too easy.  Murphy loved it.  This would also be good to bring to a sick friend.    Enjoy!

School Night Suppers

3. Oven Toasted Meatball Subs

This one is always easy, whether it’s leftover meatballs or freshly bought. Just scoop up and eat whenever you want. Jodi shares this School Night Supper first thing in the show podcast below.


  • Meatballs – frozen or fresh
  • Bread – Italian, French, subs…whatever you like!
  • Red sauce – Jodi’s homemade or jar
  • Shredded cheese – your fave!


Heat up sauce and meatballs in a pot on your stove. Heat oven to 275-300.  Open bread and put the meatballs and sauce on it and toast it for a few minutes.  Take it back out and throw some cheese on and toast again!

Holly Clegg’s Easy Potato Soup

2. Easy Potato Soup

from Eating Well Through Cancer
Starting with hash browns means no peeling potatoes which makes this an incredibly fabulous, yet simple soup.

Makes 8 (1-cup) servings

Prep Time: 5 minutes
Cook Time: 20 minutes

6 cups frozen hash brown potatoes, partially thawed
6 cups fat-free chicken or vegetable broth
1 onion, chopped
1/4 cup all-purpose flour
1(12-ounce) can evaporated skimmed milk, divided
3/4 cup nonfat plain Greek yogurt
Salt and pepper to taste
Green onions, cheese, turkey bacon, optional toppings

1. In large nonstick pot, combine hash browns, broth, and onion; bring to boil, reduce heat, and
cook, covered, 8-10 minutes.
2. In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 5 minutes or until thickened.
3. Remove from heat and stir in yogurt; don’t boil after adding, stirring until well combined. Season to taste.

Terrific Tidbit: I like using Greek yogurt as it is richer, and creamer. If you feel better, you can add condiments such as green onions, turkey bacon or cheese

Nutritional Nugget: Greek yogurt is higher in calcium than plain yogurt.

Nutritional information per serving:
Calories 256 kcal, Calories from Fat 2%, Fat 1 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 1051 mg, Carbohydrates 51 g, Dietary Fiber 4 g, Total Sugars 10 g, Protein 13 g, Dietary Exchanges: 3 starch, 1/2 fat free milk

You can always get more from Holly (like all of her cookbooks and some recipes!) at

1. Sam’s Honey Garlic Slow Cooker Ribs

Sam’s Honey Garlic Slow Cooker Ribs

Servings: 3–4

  • 1 (2½–3 lb) rack of pork ribs, halved
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 cup honey
  • ½ cup soy sauce
  • 10 cloves garlic, minced

Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.

Add honey, soy sauce, and garlic to a large slow cooker.

Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.

Cover and cook on high for 4 hours, or low for 7 – 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.

Remove the ribs and transfer to cutting board.

Cut between the bones to separate into individual ribs.

Serve with additional sauce from the slow cooker, as needed.

(Hear all about it at 5:33)

 Honorable Mention: The Best Steak Marinade

The Best Steak Marinade

  • 1 teaspoon dried minced garlic

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 6-8 hours. Cook meat as desired.

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