All throughout the month of March Jodi will be sharing easy meals for you to make and dig into the deliciousness. See something you like? Let us know.

Easy Creamy Tomato Basil Soup

  • 2 cans whole tomatoes, pureed with juice
  • 1-2 tsp olive oil
  • 1 small onion, chopped
  • 2 cups chicken broth
  • 2 cans light evaporated milk
  • ¼ cup chopped fresh basil
  • Salt & pepper to taste

In a soup pot, saute the onions in the olive oil until tender, but not browned.  Add the other ingredients and simmer, covered, for about 15 minutes.  Serves 4.

Serve with shredded cheese on top, OR with grilled cheese sandwiches!

Quick Creamy Chicken & Noodles

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
  • 1/2 cup milk
  • 1/8 teaspoon ground black pepper
  • 1/3 cup grated Parmesan cheese
  • 2 cups cubed boneless, skinless chicken breasts, cookedor turkey
  • 4 ounces medium egg noodles (about 1/3 of a 12-ounce package), cooked and drained
  • 1 tablespoon chopped fresh parsley

Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Sprinkle with the parsley before serving.

Pan Pork Chops with Veggies

  • 4-6 Pork Chops – medium thickness
  • 1 onion
  • 1 bunch or package of veggies.


  • Sliced Brussels sprouts, broccoli, diced potatoes.
  • I used cauliflower & sliced onions last time.  It was great!!


Put a seasoning rub of your choice on the chops OR marinate them for an hour or 2 in a marinade.  I used used a garlic and herb seasoning rub and drizzled some soy sauce on the chops.   Season them however YOU like!

Heat the oven to 425.  Spray pan with cooking spray and place the pork chops on the pan.  Cook for 10-12 minutes then turn the chops.   When you turn them, also add the veggies on the pan in the spaces between the chops.  You should season them before hand as well.   I seasoned mine just like the meat.  Cook for 10-12 minutes more on the other side.

Once the chops are done, the veggies SHOULD be done – but check them.

It all comes out hot and ready on 1 pan – delish!!!

Balsamic Roasted Pork Tenderloin

Jodi’s Crab & Corn Soup

Slow Cooked Chicken & Gravy

  • 1 Whole, Cut – Up Chicken
  • 1 Can – Cream of Chicken Soup (Jodi uses two cans of soup because she likes more gravy)
  • 1 pack of Lipton Onion Soup Mix
  • 1/2 cup water

Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a mendium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.

Serves 4-6

Sam’s Steak Fajitas

  • ½ cup soy sauce
  • ½ cup lime juice from 6 to 8 limes
  • ½ cup canola oil (I used vegetable oil)
  • ½ teaspoon liquid smoke
  • ¼ cup packed brown sugar
  • 2 teaspoons cumin
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon chili powder
  • 3 medium cloves garlic, finely minced (about 1 tablespoon)
  • 2 pounds trimmed skirt steak (about 1 whole steak),
  • 1 large red bell pepper, sliced for fajitas
  • 1 large yellow bell pepper, sliced for fajitas
  • 1 large green bell pepper, sliced for fajitas
  • 1 white or yellow onion, sliced for fajitas
  • Fresh flour or corn tortillas, hot
  • Guacamole, pico de gallo, sour cream, shredded cheese, and salsa, for serving, if desired

Combine soy sauce, lime juice, oil, liquid smoke, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place steak in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10.

While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.

When ready, light one side of your grill…medium/high to high heat. Place cast iron skillet unlit side. When grill is ready place steak on the heated side and turn every couple of minutes until a nice char develops on both sides.

Remove cooked steak, place on plate and cover with foil.

Slide the cast iron to the heated side of the grill and add the marinated vegetables. Stir and cook for about 10 minutes, until vegetables are softened and charred in spots.

Thinly slice meat against the grain, warm tortillas and make your fajitas

Best Steak MarinadeIMG_3994

  • 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.

Slow Cooked Chicken Tortilla Soup

  • Mexican tortilla soup and aguacate colorful mexico food1 pound boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1½ cups water
  • 1 teaspoon ground cumin
  • ½ teaspoon dried cilantro
  • 1 cup shredded cheddar cheese

Optional Toppings:

  • sour cream
  • diced tomatoes
  • green onions
  • cilantro
  • lettuce
  • diced avocado
  • tortilla strips

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Slow Cooked Beef Stew

Beef & Broccoli Stir Fry

Slow Cooked Lasagna

  • Red Sauce – with meat (cooked & mixed together)
  • (use either your fave jar OR make from scratch)
  • Oven Ready Lasagna Noodles
  • Whipped Cream Cheese
  • Shredded Cheddar Cheese
  • Shredded Mozzarella Cheese

To begin – the red sauce doesn’t even have to be hot.  That’s why this recipe is great for leftover red sauce.

Spray bottom of slow cooker with a little cooking spray.  Spoon 1 thin layer or meat/sauce mixture on bottom.  Then spread a thin layer of cream cheese on uncooked lasagna noodle.  (break them if you need to make them fit your slow cooker)

Next, sprinkle some of the shredded cheese.  Top that cheesy layer with a little of the meat mixture.  Then you repeat – starting with spreading the whipped cream cheese on the uncooked long noddle.   Do shredded cheese again, then red sauce.  Top that layer of sauce with a little more shredded cheese.  THEN you are ready to cover it tightly in the slow cooker.  Put it on low, and cook for 3 – 3 ½ hours.  DO NOT open it to check on it.  (that cuts slow cooking time down by 30 minutes)

It should be perfect and ready after 3 – 3 ½ hours.  SO good!!!!

***no need to go heavy on any of the layers.  But use the amounts YOU like.   There is no hard measurement for the cheeses…..that’s your call.

Easy Shrimp & Corn Soup

Tangy BBQ Chicken Sliders

Simple Slow Cooked Roast

  • 1 Chuck Roast
  • 1 pack of Onion Soup Mix (I used Lipton)
  • 2 cans of Cream of Mushroom Soup

Sprinkle the roast with the dry soup mix, rub it in on both sides.

Place the roast in the slow cooker.   Then spoon the mushroom soup into the slow cooker on and on the sides of roast.  Cover, and cook for 6-7 hours on low.   The juices with mix with the soup and make a GREAT gravy!

You CAN add fresh carrots and potatoes.  We serve it with rice since there’s so much good gravy.

Cheeseburger Meatloaf

  • olive oil
  • 1/2 onion (red, yellow or white), chopped
  • sliced mushrooms (as much as you like) – optional
  • 1/3 cup ketchup
  • squirt or 2 of favorite mustard (I used Creole or Spicy mustard)
  • 1/3 cup bread crumbs (I use Panko)
  • 1 egg
  • 4 or 5 Clausen pickle spears, chopped into bite size pieces (or pickle relish)
  • 1 lb of ground turkey or lean ground beef
  • 4 ounces of cheddar cheese cut into small chunks or shredded (I use 6 – 8 ozs)

I saute the onion and mushrooms in a pan with some olive oil.  If you don’t like either then omit them!  Preheat oven to 400 degrees.  Line a rimmed cookie sheet with foil and spray with non-stick spray.  In a large bowl, combine the ketchup, mustard, bread crumbs, egg and pickles.  Then mix in the onions and mushrooms (that have cooked and cooled just a bit).  Crumble in the beef, add the cheese, and mix together.  Transfer to the prepared cookie sheet and shape into a 4×12 inch loaf.  I just eyeballed this part.  Bake until an instant-read thermometer inserted into the center reads 160 or for about 35-40 minutes.  I like to bake longer to make sure the middle isn’t mushy and that the outside gets good and crispy!  Let the meatloaf rest for 5 minutes before slicing and serving.

Serve with homemade baked fries or homemade mashed potatoes.

Get even more delicious and quick food ideas from dinner to dessert, HERE!

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