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Our 13 Favorite Dinner Recipes

May 6, 2022


Team LIY

If you ever saw the LIY Team on an office day, you’d quickly realize your girls like to eat. Like, really like to eat. But coffee shop runs and taco takeout don’t cut it for the whole day – we need dinner! We’re sharing our favorite dinner recipes in today’s post, keeping our families and our bellies happy!

PS Use code LIY10 to save on my favorite pans – the Always Pan and Perfect Pot!

Spaghetti Pie

Spaghetti Pie


  • 8 oz Spaghetti Noodles
  • 1 lb Ground Beef
  • 14 oz Tomato Sauce
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Minced Onion
  • 4 oz Cream Cheese
  • 1 Cup Sour Cream
  • 3 Green Onions chopped
  • 2 Cups Shredded Cheddar Cheese


  1. Preheat oven to 350 degrees. Cook spaghetti noodles according to package. Drain.

  2. Meanwhile in a skillet, brown the ground beef, breaking up until no longer pink. Drain.

  3. In the skillet with ground beef add the tomato sauce, salt, pepper and garlic powder. Reduce heat to simmer for 20 minutes, stirring occasionally.

  4. In a bowl, mix together the softened cream cheese, sour cream, chopped green onions, and minced onion. Stir until well mixed.

  5. In a greased 9×13 baking dish, layer the spaghetti noodles, cream cheese mixture, meat mixture and top with shredded cheese.

  6. Bake for 30 minutes.

  7. Enjoy to your heart [and stomachs] desire!

Homemade Burrito Bowls

Homemade Burrito Bowls

If there’s one thing I love [hi, Katy here!] it’s homemade burrito bowl night. My husband and I make this about once a week and I honestly never get tired of it. The beauty of this meal is that you can mix and match it to your liking and it’s great when you have guests over because everyone can all pile on their own toppings. Soooo, turn up the music, mix up some margs, and let’s whip up some burrito bowls from the comfort of your own kitchen!


  • 1 lb meat of your choice! I usually do pork tenderloin or chorizo!
  • 3 tbsp olive oil
  • 1-2 tsp Chipotle Chili Pepper
  • 1-2 tsp Paprika
  • 1-2 tsp Cumin
  • 1-2 tsp Adobo Seasoning 
  • Cilantro for garnish
  • Rice or Cauliflower Rice for base

For Toppings (all optional)

For Homemade Guacamole

  • 2 Large Avocados
  • 3 tbsp Garlic Powder
  • 3 tbsp Salsa
  • 1 tbsp lime juice
  • 1/2 tsp salt


  1. If using real rice, start this first as it takes the longest. We use a rice cooker – super easy! (takes around 20 minutes to cook)

  2. Chop up the meat (if needed) into 1/2 inch pieces. Add seasonings in a bowl with the meat and mix together.

  3. In a dutch oven or large pan, add 2 Tablespoons of olive oil to pan and cook the meat on medium-high until thoroughly cooked (usually approx. 10 minutes)

  4. While the meat is cooking, chop up your onion and cilantro.

  5. If using Cauliflower rice, add remaining olive oil to a nonstick pan or skillet and cook on medium for 5-10 minutes.

  6. If using black beans, strain and cook in a separate pan.

  7. Add all of the guacamole ingredients together in a separate bowl and mix together. (I like to use a fork to smash and mix the avocado for a smooth texture!)

  8. For a fun buffet style flare, throw your onion, cilantro, sour cream, salsa, and guac in cute ramekins!

  9. Add your rice base, throw on the meat, and add whatever toppings you desire! IMPORTANT: Add a gracious amount of this Chipotle hot sauce. Even if you’re not a hot sauce fan, trust me this makes the whole thing! ENJOY.

Recipe Notes

See the full blog post for this recipe here

Scalloped Potatoes

Scalloped Potatoes

One of my favorite recipes growing up! Let's be clear – this is comfort food! It's not going to win any awards for being a healthy meal or quick to make. What it wins an award for is reminding me of home and comfort on a chilly day or when feeling a little under the weather. Bonus – it heats up well and the leftovers are DELICIOUS! Because of those things, this a great main dish to take to a friend that had a baby. Most often we pair this with green beans/salad and applesauce.

Course Main Course
Cuisine American
Keyword comfort food, scalloped potatoes, what to eat when it’s cold, what to take to a friend that had a baby
Prep Time 7 minutes
Cook Time 2 hours 15 minutes
Servings 8
Author Steph Dekker


  • 6 c Potatoes Peeled, cleaned and sliced
  • 1/4 c Onion Finely chopped
  • 1 can Mushroom Soup
  • 1 can Cream of Chicken Soup
  • 1.5 c Shredded Sharp Cheddar
  • 3/4 c Milk
  • 1.5 c Ham Diced
  • Pepper To taste


  1. Preheat oven to 350. Spray a 9×13 baking dish, set aside.

  2. Make sauce by mixing together all ingredients except for potatoes.

  3. Peel, clean and slice potatoes to approximately 1/4 inch or thinner.

  4. Place half of sliced potatoes in prepared dish. Top with half of the sauce mixture. Repeat.

  5. Cover with foil and bake for 1.5 hours.

  6. Remove foil and bake an additional 30-45 minutes, until bubbly and slightly browned on top.

Chicken Feta

5 from 1 vote

Chicken Feta

*This is known as the Tik-Tok Feta recipe and my family loves it!  The Feta sauce is delicious with the broccoli!*


  • 6 chicken thighs
  • olive oil
  • salt and pepper to taste
  • Italian seasoning
  • 1 block feta cheese
  • 1 quart small tomatoes
  • 1 box penne pasta
  • broccoli florets


  1. Preheat oven to 400

  2. Place block of Feta cheese in middle of 9×13 pan; arrange small tomatoes around cheese and drizzle with olive oil, salt and pepper, and Italian seasoning

  3. Sear chicken thighs in an oven safe skillet.  Season with olive oil, salt, and pepper

  4. Place the skillet with chicken in oven

  5. Place the 9×13 pan of cheese and tomatoes in the oven

  6. Bake both for 35 minutes

  7. Start a pot of salted water to boil for penne pasta; cook according to box

  8. Scatter the broccoli florets on separate sheet pan and drizzle with olive oil and salt

  9. Place broccoli in the oven with other items for the last 20 minutes of baking

  10. Remove the chicken from pan and let rest

  11. Remove the broccoli from the oven and let rest

  12. Take a potato masher and mash the tomatoes and feta until a creamy consistency

  13. Plate pasta, feta sauce, and chicken thigh on top; broccoli on the side

Recipe Notes

*If you cannot find chicken thighs, I use chicken breast strips and sear them in a skillet with olive oil, salt and pepper.*

White Chicken Chili

White Chicken Chili

Easy crockpot recipe for a busy night on the go!

Prep Time 5 minutes
Servings 10
Author Team LIY


  • 2 Prepared Chicken Breasts shredded
  • 1 T Butter for sauteing
  • 1 C Onion
  • 3 cloves Garlic
  • 2 cans Great Northern Beans drained
  • 2 cans Diced Green Chilis
  • 1 1/2 – 2 C Chicken Broth
  • 1/3 can Corn
  • 1/2 C Heavy Whipping Cream
  • 4 oz Cream Cheese cubed
  • 1 1/2 C Pepper Jack Cheese shredded
  • 1 t Salt
  • 1 t Cumin
  • 1 t Oregano
  • 1/2 t Pepper
  • 1/4 t Cayene


  1. Shred or cube precooked Chicken

  2. Add all ingredients to large crock pot.
    Note: For a more soup like consistency, use 2 cups of Chicken Broth. For a thicker chili use 1 1/2 cups.

  3. Cook on high for 2 1/2 hours or low for 5 hours. Garnish with Cheddar Jack Cheese, Sour Cream and Green Onions if desired.
    Note: Can cook on low setting for longer than 5 hours if required by your schedule.

One Pan Chicken Fried Rice

One Pan Chicken Fried Rice

Servings 6


  • 1 Tbsp Sesame Oil
  • 1 Tbsp Vegetable Oil
  • 1 lb Boneless Skinless Chicken Breast diced into 1/2 pieces
  • 3 Tbsp Butter divided
  • 2 Eggs whisked
  • 1 White Onion diced
  • 2 Carrots diced
  • 1/2 Cup Frozen Peas
  • 3 Cloves Garlic minced
  • 4 Cups Short-Grain White Rice cooked and chilled
  • 3 Green Onions sliced
  • 4 Tbsp Soy Sauce
  • Salt & Pepper


  1. Cook rice according to package in your Always Pan and store in the refrigerator until needed.

  2. Add the sesame oil and vegetable oil to the Always Pan on medium heat. Add in the diced chicken and cook for 3-5 minutes until cooked through, stirring occasionally. Set aside.

  3. Add in 1/2 Tbsp of butter to Always Pan and over medium heat until melted. Add in the whisked eggs and cook until scrambled. Set aside once done.

  4. Add in additional 1 Tbsp of butter to Always Pan and heat until melted. Add in the carrots, peas, onion, garlic, and saute for 5 minutes until the onions and carrots are soft. Season generously with salt and pepper.

  5. Increase your temperature to high and add in the remaining 1 1/2 Tbsp of butter and stir until melted. Add in your cooked white rice, green onions, eggs, chicken, and soy sauce. Stir and saute for 3-5 minutes until well blended. Remove from heat and add additional soy sauce for flavor if needed. Serve immediately and enjoy!

Southern Pot Roast

Arlene’s Southern Roast

There’s nothing like cozying up with roast on a chilly day. It’s simple, but don’t let it fool you – it’s delicious! This recipe is special to me because it’s from my Granny. She passed away in 2013, so using one of her recipes is a way for me to feel connected to her and keep her spirit alive. I hope you love this roast as much as I do! -Katy

Prep Time 10 minutes
Cook Time 4 hours
Servings 8 people
Author Erin Schrader


  • 1-2 lbs Chuck Roast
  • 1 tbsp Olive Oil
  • 1/2 cup Water
  • 1 1/2 cup Beef Broth [low sodium or regular]
  • 2 pkg. Brown Gravy [low sodium or regular]
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1/2 tsp Sea Salt [optional]
  • Pepper to taste
  • 7-8 Small Yukon Potatoes [cut in half or quarters]
  • 5 Large Carrots [cut into 1/2 inch pieces]


  1. Heat olive oil in a large pan on medium to high heat.

  2. Season the meat with a sprinkle of garlic powder and pepper then sear it in the pan until the outside is brown on both

  3. Cut the potatoes in half and the carrots into ½ inch pieces and throw both into the crockpot.

  4. Put your two packages of brown gravy mix into the crockpot.

  5. Next, add in your water, beef broth, onion powder, garlic powder, and salt.

  6. Stir and cook on high for approximately 4 hours. Then turn on low for another 2 hours or as long as you’d like. Enjoy!

Beer Chicken and Cheese Sandwiches

5 from 1 vote

Beer Chicken & Cheese Sandwiches

Beer, Chicken and Cheese! Not much more you can ask for in this recipe! A household favorite for Saturday football games, Fall nights and those quick and easy meals that are crowd pleasers!

Prep Time 12 minutes
Cook Time 8 hours
Servings 8 Sandwiches


  • 1-2 lbs Chicken Breast [Frozen]
  • 12 oz Beer [we prefer Oktoberfest but any Ale will work!]
  • 2 Cloves Garlic [minced]
  • 1 tsp. Salt
  • 2 tbsp. Butter
  • 2 tbsp. Flour
  • 1/2 cup Beer
  • 3/4 cup Milk
  • 8-10 oz Sharp Cheddar Cheese
  • 2 tbsp. Chives [chopped]
  • Pretzel Rolls
  • Dijon Mustard [for serving]


  1. Place Frozen Chicken, 12oz Beer, minced garlic and salt in a slow cooker.

  2. Cover and cook on low heat for 8 hours.

  3. After 8 hours; remove chicken from the slow cooker and shred [Chicken should shred easily].

  4. Remove some of the liquid from the slow cooker.

  5. Place shredded chicken back in slow cooker with remaining liquid

  6. In a small pan, melt the butter over medium heat.

  7. Once melted, add in flour and whisk for about 2 minutes [should have a paste consistency].

  8. Slowly whisk in beer [½ cup] and milk.

  9. Continue whisking until smooth and thickened.

  10. Turn the heat to low and slowly stir in shredded cheese, a little at a time, until melted.

  11. Add salt and pepper to taste! [I also sprinkle a little garlic powder]

  12. Stir in chives.

  13. If cheese is too thick, add in a little milk for a thinner consistency.

  14. For some extra kick we add in diced fresh jalapeños!!

To Serve:

  1. Warm pretzel buns in oven for a couple minutes at 350°, place shredded chicken on bottom bun, place cheese on top! Enjoy!

Vegan Mac and Cheese

Vegan Mac And Cheese


  • 1 box of pasta [or gluten-free pasta!]
  • 1 cup raw, salted cashews
  • 1 cup almond milk [or another alternative milk!]
  • 1/2 large carrot
  • 1/5 yellow onion
  • 1/4 fresh lemon
  • 1 tsp olive oil
  • 1 tsp red pepper flakes
  • 1 Tbsp garlic salt
  • 1/2 Tbsp paprika
  • 1/2 Tbsp red cayenne pepper
  • 1/4 cup nutritional yeast 


  1. Prepare to boil water in a medium saucepan

  2. While water is boiling, peel and dice large carrot 

  3. Next, dice yellow onion

  4. Combine carrot and onion into a small blender

  5. Add cashews and alternative milk [optional: add nutritional yeast] to blender

  6. Mix ingredients until creamy and smooth

  7. Next squeeze fresh lemon juice into blender

  8. Add olive oil, red pepper flakes, garlic salt, paprika, and red cayenne pepper

  9. Mix until creamy and smooth ** For thicker consistency add more cashews

  10. Apply to noodles

Recipe Notes

For thicker consistency add more cashews

Slow Cooker Chicken Tacos

Easy And Delicious Slow Cooker Tacos


  • 4-5 boneless skinless chicken breasts
  • 1 packet Ranch seasoning
  • 1 packet low sodium taco seasoning
  • 2 cups chicken broth


  1. Place all ingredients into slow cooker and cook on low for 4-6 hours

  2. Once fully cooked, shred the chicken by hand or with a mixer. Let sit and allow the chicken to soak up the excess juice.

  3. Fill up your shells with the chicken and top off with all of your favorite taco fixings – lettuce, cheese, sour cream, pico de gallo, avocado, etc. Enjoy!

Chicken Spaghetti Casserole

5 from 1 vote

Chicken Spaghetti Casserole

This recipe can be prepared in one 9×13 pan, or divided into two smaller pans – baking one now and freezing the other for later!

Course Main Course
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Team LIY


  • 2 Cooked Chicken Breasts shredded
  • 12 oz Cooked Spaghetti
  • 2 cans Cream of Chicken soup
  • 1/4 C Chicken Broth
  • 16 oz Sour Cream
  • 1 Stick Butter melted
  • 1/4 t Cayenne
  • 1/4 C Parsley
  • 1/2 t Salt
  • 1/4 t Pepper
  • 1 T Italian Seasoning
  • 1/2 C Parmesan
  • 2 C Shredded Cheddar Cheese for topping
  • 1 C Bread Crumbs for topping


  1. Preheat oven to 350°. Prepare Spaghetti, drain. Shred or dice Precooked Chicken Breasts.

  2. Melt Butter, mix with Cream of Chicken Soup, Broth, Sour Cream, Cayenne, Parsley, Salt, Pepper, Italian Seasoning and Parmesan. Add chicken and cooked spaghetti.

  3. If making full recipe – pour into 9×13 pan, top with Shredded Cheddar Cheese and Bread Crumbs, bake for 60 minutes or until bubbly.

    If dividing recipe – divide in half between two baking dishes. Top one pan with half amounts of Shredded Cheddar Cheese and Bread Crumbs, bake for 45 minutes or until bubbly. Freeze one half, marking with prep instructions [Top with Shredded Cheddar Cheese and Breadcrumbs. Bake at 350° for 60 minutes if frozen, 45 minutes if thawed.]

Poppy Seed Pasta Salad

Poppy Seed Pasta Salad


  • 1 Box of any noodles [spaghetti noodles work great too!]
  • 1-2 Romaine hearts, washed and chopped
  • 1/2 Red onion, diced
  • 2 Large cucumbers, peeled and diced
  • 1 Red bell pepper, washed and diced
  • 1 Green bell pepper, washed and diced
  • 1 Large tomato, washed and diced
  • 1-2 Bottles of poppy seed dressing


  1. Cook noodles, drain and rinse, then leave to cool in refrigerator – I like to prep the noodles at lunch time so they are nice and chilled by dinner time!

  2. Once noodles have cooled, add all veggies! You don't have to use the exact veggies – use anything that you like!

  3. Add either 1 to 2 bottles on poppy seed dressing, depending on how saucy you want it to be!

  4. Give it one final chill and you are ready to go!

  5. Super great recipe to eat on its own or as a side throughout the week!

Taco Soup

Erin’s Go To Taco Soup

Course Soup
Servings 8


  • 1.5 lbs Ground Beef browned
  • 1 Onion chopped
  • 2 cups Tomato Juice
  • 15 oz Tomato Sauce
  • 10.5 oz Beef Broth
  • 2 (10.75) oz Cream of Potato Soup
  • (2) 15 oz Kidney Beans
  • 1 pkg Taco Seasoning
  • Fritos, Sour Cream, Shredded Cheese garnish


  1. Brown the ground beef.

  2. Add all ingredients to slow cooker and cook on low for 6 hours.

  3. Garnish with Fritos, Sour Cream, Shredded Cheese, etc! Enjoy!

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