Hey there, friends. We’ve all been there—those evenings where the day just flies by, and before you know it, it’s dinnertime. The sun’s set, your stomach’s growling, and you haven’t even thought about what’s for dinner. Ordering takeout feels like a distant dream, and heading out to a restaurant? Not happening. So what do you do? You head straight to the pantry and start rummaging around. Lucky for you, there’s a fantastic new cookbook out there that’s got your back: Julie’s Eats & Treats. It’s packed with recipes that are perfect for those last-minute dinner dilemmas.
“Listen, I get it—life gets busy, and sometimes you just need a meal that’s quick, easy, and still tastes amazing,” says author Julie Evink. “That’s why I wrote this book. Every recipe in here uses ingredients you probably already have in your pantry, and they’re all bursting with flavor. Plus, I try to sneak in as many fresh ingredients as possible to keep things healthy and satisfying.” Trust me, these recipes are not only simple but also seriously delicious. Let’s dive into a couple of them right now!
Slow Cooker White Chicken Chili: Comfort in a Bowl
This recipe is a game-changer, especially on those chilly nights when you want something warm and comforting. It serves eight, so it’s perfect for family dinners or if you’re just looking to meal prep for the week. Here’s what you’ll need:
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1 lb. skinless, boneless chicken breasts
1 1⁄2 tsp. cumin
1 tsp. salt
1⁄2 tsp. pepper
1⁄2 tsp. oregano
1⁄2 tsp. chili powder
1⁄4 tsp. cayenne pepper
1 yellow onion, minced
3 cloves garlic, minced
2 (15 oz.) cans great northern beans, drained and rinsed
2 (4.5 oz.) cans diced green chilies
1 (15 oz.) can corn, drained
3 cups chicken broth
4 oz. reduced-fat cream cheese, diced
1⁄2 cup half-and-half
Directions:
1. Start by placing your chicken in a 6-qt. slow cooker. Sprinkle on those spices—cumin, salt, pepper, oregano, chili powder, and cayenne pepper. Don’t skimp on the seasoning; it’s what gives this dish its depth of flavor. Add in the onion, garlic, beans, chilies, corn, and chicken broth. Give it a good stir, cover it up, and let it cook on low for 8 hours or on high for 3 to 4 hours.
2. Once the chicken is tender, take it out and shred it with a fork. Put it back into the slow cooker with the diced cream cheese and half-and-half. Stir it all together and cook on high for about 15 minutes, just until the cream cheese melts and everything’s nice and creamy.
3. Now it’s time to serve! You can top it with anything you like—sour cream, shredded cheese, green onions, the works. Enjoy!
PER SERVING: 276 calories, 25 grams protein, 34 grams carbs, 7 grams fiber, 2 grams sugar, 7 grams fat.
One-Pot Burrito Bowl: Flavor Without the Fuss
Let’s face it—sometimes you just want a burrito, but who has the energy to make one from scratch? Enter the One-Pot Burrito Bowl. It serves six, so it’s great for sharing or leftovers. Here’s what you’ll need:
2 1⁄2 cups heavy cream
1 lb. uncooked penne pasta
1⁄2 cup grated Parmesan cheese
2 Roma tomatoes, seeded and diced
Chopped fresh parsley
1 tbsp. olive oil
1 lb. lean ground beef
1⁄2 cup diced yellow onion
1⁄2 cup diced red bell pepper
1⁄2 cup salsa
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (14.5 oz.) can Ro*Tel diced tomatoes and green chilies
1 cup uncooked white rice
1 (1 oz.) pkg. taco seasoning
1⁄2 tsp. chili powder
2 cups low-sodium beef broth
1 cup shredded Mexican cheese
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Directions:
1. Heat up a large skillet over medium heat and toss in that olive oil. Add the ground beef, onion, and bell pepper. Cook it all together until the beef is browned—this should take about 5 to 7 minutes. Make sure to drain off any grease.
2. Now, it’s time to add the salsa, black beans, corn, Ro*Tel, rice, taco seasoning, and chili powder. Pour in the beef broth, bring it to a boil, then reduce the heat. Cover the skillet and let it simmer for about 15 minutes, or until the rice is fully cooked.
3. Once the rice is ready, sprinkle on the shredded Mexican cheese, cover the skillet, and take it off the heat. Let it sit for about 5 minutes, allowing the cheese to melt. Serve it up with your favorite toppings, and you’re good to go!
PER SERVING: 349 calories, 25 grams protein, 34 grams carbs, 4 grams fiber, 5 grams sugar, 13 grams fat.
One-Pot Cajun Chicken Pasta: A Spicy Twist
If you’re in the mood for something with a little kick, this One-Pot Cajun Chicken Pasta is just the ticket. It serves six, so it’s great for a crowd or for leftovers. Here’s what you’ll need:
1 lb. skinless, boneless chicken breasts, cut into chunks
