A cozy delicious recipe that’s one pot and done, perfect for the upcoming cool fall nights ahead!
1 ½ cup of All Purpose Flour
Pillsbury Best All Purpose Flour
2 tsp. of Baking Powder
Kroger Baking Powder
2 ea of Bay Leaves
Kroger Oregano Leaves
3 cup of Broccoli Florets
Green Giant Simply Steam™ Plain Select Broccoli Florets
1 cup of Buttermilk
Kroger Whole Buttermilk
¼ tsp. of Cayenne
Trappey's Red Devil Cayenne Pepper Sauce
1 tbsp. of Dried Sage
Simple Truth Rubbed Sage Leaves
2 tbsp. of Dried Thyme
Kroger Herb, Ground Thyme
2 tbsp. of Extra Virgin Olive Oil
Private Selection Lemon & Olive Oil Vinaigrette
¼ cup of Grated Parmesan Cheese
Kraft Parmesan Grated Cheese
1 ea of Kosher Sea Salt
Mt. Olive Kosher Dill Pickle Sandwich Stuffers made with Sea Salt
7 cup of Low Sodium Vegetable Broth
Pacific Foods Organic Low Sodium Vegetable Broth
¼ tsp. of Nutmeg
Simple Truth Nutmeg, Ground
2 tbsp. of Salted Butter
Kroger Salted Butter
3 ea of Shredded Carrots
Kroger Fresh Selections Shredded Carrots
2 cup of Shredded Sharp Cheddar Cheese
Simple Truth Shredded Cheese, Sharp White Cheddar
1 ea of Sweet Onion
Organic Sweet Onion
½ cup of Whole Milk
Kroger Vitamin D Whole Milk
Baked Lemon Balsamic Salmon Bowls.
Batch Spicy Coconut Lime Margarita
Lemon Butter Spinach and Artichoke Chicken
Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting