Easy Polish Sausage, Potatoes, Cabbage & Carrots

Easy Polish Sausage, Potatoes, Cabbage & Carrots

Hey friends! I am back with a fresh recipe after a loooong summer! Now that the kids are all settled in, I finally got to try out a new recipe! Polish Sausage, Potatoes, Cabbage and Carrots. I don’t have a fancy name for it! This is pretty healthy, but it isn’t as kid friendly as my usual recipes. Unless, of course your kids LOVE vegetables… Mine, not so much. This weeks recipe is really easy and  doesn not require a ton of prep. I used my Instant Pot, but this can also be done in a crock pot or a large frying pan. In fact, if you are using Turkey Kielbasa, you may want to stick to a frying pan at least for the sausage. The instant pot made the sausage a little soft. But it was still really good!

polish sausage

I used Turkey Sausage since its a little healthier, but you can use any kind of sausage that you want. Usually polish sausage is labeled Polska Kielbasa, but if you can find a Russian grocery store nearby, that is the best sausage!!  I also used a small bag of fingerling potatoes, a head of cabbage and two sliced carrots. The instant pot is great for steaming the vegetables quickly and still having plenty of flavor in them. If you use the crock pot make sure that you also fry the sausage in a pan before you add it to the veggies.

Here is the recipe!


Instant Pot Polish Sausage, Potatoes, Cabbage and Carrots


0.0 rating
  • GF
  • DF
Super Easy, Very Healthy Meal!
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:35 mins
  • Serves:6
  • Freezable:Yes

Nutrition per portion

  • 2 packages Polish Sausage
  • 1 head Cabbage
  • 2-3 Carrots, peeled & sliced
  • 1 bag Fingerling/Small Red/Yellow Potaoes
  • 2-3 cups Chicken Broth
  • Salt & Pepper to taste


Slice sausage into 1/2 inch pieces. Using the saute’ feature on the Instant Pot, brown the sausage and remove from pot. Chop cabbage into small wedges and pieces. Poke holes in the potatoes with a fork. Place all veggies in the Instant Pot. Salt and Pepper to taste, and pour in the broth. Cook on Meat/Stew setting for 30 minutes. Allow the pressure to relese naturally for 10 minutes. Then open the pressure valve to release the remaining pressure. Add sausage back to the vegetables. Stir well and serve. .


Looking for some other Instant Pot recipes? Check out my Instant Pot Baked Spaghetti or Instant Pot Mexican Chicken.

Instant Pot “Baked” Spaghetti

This is by far one of my most popular recipes, and since it’s hot outside, using your Instant Pot/Pressure Cooker is a great way to keep your house cool! I thought it would be a great time to repost my Baked Spaghetti recipe, especially since Amazon just had the amazing deal on the Instant Pots this week!! (which is still going by the way $49.99!!!) Not only can you get a great deal but Eat at Home is currently doing a FREE Instant Pot School!


I finally broke down and bought a Crock Pot Express this summer and I have really come to LOVE it.

When I first started reading up on how exactly you could make baked spaghetti in an Instant Pot, I was a little thrown by all the water that they called for ! Most of the recipes had some fancy DIY recipe, which was fine, but all I had was a jar of spaghetti sauce. So, you can see how I was freaking out a little to pour all of that water into the mix. I was afraid it was going to be watery and have no flavor!

baked spaghetti

After a little hesitation, I decided I was just going to do it, and if it was bad we could just order pizza! But, guess what? We didn’t wind up having to order pizza that night! My “Baked” Spaghetti was a success and it was done in no time.

For those of you who are asking: Okay, but honestly is it really worth it to have ANOTHER gadget in my kitchen?

I already have a crock pot…. Well here is MY answer to that. Have you ever bought a roast and wound up throwing it out because your week got jacked up and you never had time to stick it in the crock pot? Well, with the Instant Pot, that would never have happened because you could have made it in there in less than an hour. And yes, the meat is just as tender!

Yes, it is definitely worth it!


Now, on to the recipe! For the Baked Spaghetti, first you will brown your ground beef in the Instant Pot/Crock Pot Express using the saute option.

baked spaghettibaked spaghetti


Then, you will pour all the other ingredients and spices in and stir them well. Close and fasten the lid. Press the Chili Button, set the time to 5 minutes, and press Start!

*Quick tip: Make sure the pressure release is closed!*

Instant Pot “Baked” Spaghetti

Instant Pot “Baked” Spaghetti
Rate this recipe
3 ratings
Save Recipe Save to BigOven

  • 1 jar Spaghetti Sauce (any kind)
  • 1 box Ziti noodles
  • 1 lb Ground Beef
  • Salt
  • Pepper
  • Garlic Seasoning
  • Onion Powder
  • 1 pkg Italian Blend Cheese (optional)

  1. Put the ground beef into the pressure cooker. Press the Saute' button, start, and brown the meat.
  2. Use a little salt, pepper, garlic seasoning, and onion powder to season the ground beef. (Just a couple of shakes will do)
  3. Pour Bottle of Sauce into the pot.
  4. Pour Box of Noodles into the pot
  5. Pour 2 - 2 1/2 cups of water into the pot.
  6. (I measure the 2 cups of water and pour into the spaghetti sauce jar to get all the sauce out)
  7. Stir ingredients until mixed, making sure that the pasta is covered with water/sauce.
  8. Close and lock the lid. Make sure the pressure valve is closed.
  9. Press the chili button, adjust the time to 5 minutes. Press Start.
  10. When the cook time has finished, use a long spoon to open the pressure valve for a quick release.
  11. When all steam has stopped coming out, it is safe to open the cooker.
  12. When serving the spaghetti you can sprinkle a little cheese on, if desired.

Yield: 6+


I would LOVE your feedback if you try this recipe! Would you like some more Instant Pot recipes: Instant Pot Mexican Chickenand  Instant Pot Honey Garlic Chicken.






*This post contains affiliate links, please see my disclosure policy for details!

baked spaghetti




Five Minute Sautéed Shrimp

I don’t know about ya’ll, but we LOVE shrimp at our house. And apparently, a certain friend of Kate’s raved about my Shrimp to her mama after eating with us one night! The great thing about this recipe is that it is quick and easy. The hardest part is peeling the shrimp, so call your teenagers and older kids up because they can help with this part!
I usually serve this with pasta drizzled in butter or oil and a little garlic salt. You have to be kind of careful with the garlic salt, so go easy with it! I also make a Spring Mix Salad with dried cranberries , walnuts, and goat cheese crumbles to serve with it. But you could actually serve this shrimp with practically anything and even use it for tacos if you take off the tails.
Here are some recipes for sides to serve:


Garlic and Bacon Green Beans


Quick and Easy Butter Garlic Noodles

Sauteed Shrimp

Rate this recipe
Save Recipe Save to BigOven

  • 1- 2 lbs raw shrimp
  • 1/8 - 1/4 tsp salt
  • 1/8 - 1/4 tsp smoked paprika
  • 1/8 -1/4 tsp black pepper
  • 1/8 - 1/4 tsp garlic powder
  • 3-5 tbsp butter (plus)

  1. Adjust ingredient amounts based on the amount of shrimp you use. ie. for 1 lb use the smaller amount. For 2 lbs use the larger amount.
  2. First you need to peel your shrimp. I leave the tails on to make it easier.
  3. Melt 3-5 tbsp butter in a skillet.
  4. Put all of the shrimp in a mixing bowl.
  5. Pour all spices on the shrimp and stir until all pieces are covered in the spices.
  6. Then pour the shrimp into the skillet and cook until pink. About 2 - 4 minutes.



I would love to get some feedback if you decide to make this recipe, what did you serve it with? Did your kids love it as much as mine did?


Looking for more quick and easy recipes? Try my Ahi Tuna Tacos or Instant Pot Bake Spaghetti.




Summer Strawberry Pie

When I was growing up, my mom used to make the best strawberry pie in the spring and summer. Now, I haven’t been blessed with a great memory, but I do remember helping her make these pies. If I remember something, it must have been meaningful to me. There is something about cooking with my mom that brings back several great memories from when I was growing up.

These strawberry pies are delicious, and they get eaten very quickly. It got to where she had to make two because we would eat them so fast. You better get a piece before it’s gone!


When I got married and had children, I carried on the tradition of making strawberry pie for my family too.

They are such a big deal in my house that there may or may not have been some arguments over who ate all the pie. I mean, this is serious business around here folks! In fact, when preparing to share this recipe, I considered making an extra and finding a way to ship it to my oldest daughter. She is going to be mad that I made it without her here!

These are great to let your kids help with!

You only need four ingredients. Pie shells, strawberries, glaze, and Coolwhip.


Summer Strawberry Pie

Rate this recipe
Save Recipe Save to BigOven

  • 1 pack of Strawberries
  • 1 package Strawberry Glaze
  • 1 frozen pie crust
  • Cool Whip (optional)

  1. Preheat oven to 400.
  2. Prick the pie crust with a fork. All over.
  3. Follow instructions on pie crust package to cook an empty pie shell.
  4. Let cool.
  5. Cut the tops off all strawberries, then cut in half or fourths, depending on the size of the berry.
  6. In a medium mixing bowl, combine strawberries and glaze, mix well.
  7. Pour the mix into the cooled pie shell.
  8. Serve or refrigerate for later.

Yield: 6

These pies are so easy to make and they are very kid friendly. (Unless you have a son like mine who has a very limited diet, but that is a story for another time) They are also great for the summer time, because they are served cold. You only have to turn your oven on for about 20 minutes, so it shouldn’t make the house too hot either.

I hope your family enjoys them as much as ours does! 

You may also like these recipes: Turkey Meatballs and Easy Homemade Beef Stroganoff

Web Hosting


Easy Homemade Beef Stroganoff

I get in “trouble” at home sometimes for making delicious meals and then never making them again. Or taking them out of rotation for a while and then forgetting all about them! This month’s recipe, Beef Stroganoff is one of those, and my family was pretty excited when I brought it back!

beef stroganoff

I want to warn you up front that the sauce is made from scratch, but I also don’t want you to worry because it is really easy! This meal takes about 20 -25 minutes to make. When I say that is from scratch, I mean that you will be making a roux. A roux is a mixture of melted butter and flour, all you do is melt the butter in your skillet and mix in the flour until there are no lumps. It mixes really well, and doesn’t take but a couple of minutes to be ready to add your other ingredients!

The sauce is tangy and it pairs perfectly with egg noodles, and I recommend adding the mushrooms if you like them. My kids aren’t a fan, but I say they don’t know what they are missing!

Easy Homemade Beef Stroganoff

Easy Homemade Beef Stroganoff
Rate this recipe
Save Recipe Save to BigOven

  • 1lb Ground Beef (or Beef Tips)
  • 1 stick Butter
  • 5 T Flour
  • 2 cups Beef Broth
  • 1 carton fresh, sliced mushrooms (optional)
  • 2T Ketchup
  • 1/4 cup Worcestershire sauce
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • A few Dashes Pepper
  • 1 bag of Egg Noodles cooked per directions on package.

  1. Brown your meat and push it to one side in the skillet (or remove it from the skillet)
  2. Melt Butter
  3. Stir in flour one tablespoon at a time.
  4. Once all flour is well mixed with no lumps, start adding the beef broth.
  5. While you are stirring in the beef broth, mix the ground beef (or beef tips)with the sauce.
  6. Add Mushrooms(optional)
  7. Stir in ketchup, Worcestershire sauce, and all spices.
  8. Allow sauce to thicken.
  9. Serve over egg noodles.
  10. This pairs well with a salad or garlic bread.

Yield: 6

So there you go, another easy meal that is so delicious and family friendly! Looking for more easy meals? Try my Instant Pot Baked Spaghetti or Stuffed Bell Peppers.







Instant Pot Mexican Chicken

Over the weekend there was a sale at Kroger on bags of frozen chicken, so I stocked up on a few of them! But, I already had some frozen chicken in the freezer, so I decided that I would try a new recipe! I have heard some bloggers out there talking about using a jar of salsa to season chicken, and I was curious. Most of the recipes were in the crockpot, but I wanted to try it out in my Crock Pot Express. (my instant pot)


I love having the ability to cook meats quickly, and still have a tender, flavorful product. In the “pressure cooker”, you need to have some liquid for it to cook properly. Otherwise, you wind up with an error code. I knew the salsa was probably not enough, and I wanted the chicken tender enough to shred. I decided to go with chicken broth and salsa so as to give the chicken more flavor.

This easy chicken recipe can be used in so many recipes.

I can tell you that it turned out AMAZING and full of flavor, with just a little kick. (a kid friendly kick, because I am also a huge wimp) The reason I wanted it to be tender enough to shred is because I was using it for taco salad. You could also use this chicken as a main dish(served with Mexican rice and a veggie), for enchiladas, soups, tacos/burritos, or even fajitas.

Best of all, you set it and walk away. For taco salad, I used a bag of tortilla chips, 2 cans of black beans, guac, avocado slices, shredded lettuce, tomatoes, cheese, and sour cream. If you are dairy free like I have to be, sprinkling a little nutritional yeast on top will give a little cheese taste.


Basically you crunch up the tortilla chips and layer whatever ingredients you want and enjoy. The kids will all love it, and will go back for more. And so will you because it is delicious, and the way the salsa/broth combo soaks into the chips…mmm! Here is the recipe for this versatile Mexican Chicken. 

Instant Pot Mexican Chicken

Instant Pot Mexican Chicken
Rate this recipe
Save Recipe Save to BigOven

  • 2 lbs boneless skinless chicken breast or thighs
  • 3/4 jar of your favorite salsa
  • 2 cups Chicken broth
  • Salt and Pepper

  1. Place chicken in the pressure cooker.
  2. Pour chicken broth over the chicken.
  3. A few shakes of salt and pepper on the chicken.
  4. Pour the salsa as evenly as possible over the chicken.
  5. Close and lock the pressure cooker.
  6. Make sure the steam valve is closed.
  7. Press the Poultry button.
  8. Cook for 25 minutes on high pressure.
  9. Allow pressure to release naturally at the end of cooking or wait 10 minutes and use a utensil or oven mitt to open the valve and release the steam.
  10. * If you are shredding this is easily done using two forks. Stab one fork into the chicken and use the other to pull the chicken apart into shredded pieces.

Yield: 6-8


Easy, Delicious Chili

This Chili recipe is so easy, I almost didn’t post it. But isn’t that the whole point of my recipes? To be quick and easy? My recipe is basically my version of my mom’s chili that she has been making for years. It is basically a dump recipe, meaning you dump in the cans and call it a day.


Today, I decided to prevent the burnt Chili fiasco of last week, that we would go with the Slow Cooker method. Yes, even a food blogger burns stuff. It happens to the best of us! I decided that myCrock Pot Express would be the best way to cook it, because of the sauté option. In a traditional crock pot, I would have to brown the meat in another pan, but with this one, I can brown it in the cooker. This keeps the dishwashing to a minimum. I think we can all agree that less dishes = happier mamas!

Here is my recipe:

Easy, Delicious Chili

Easy, Delicious Chili
Rate this recipe
Save Recipe Save to BigOven

  • 1lb ground beef
  • 4 cans Hot Chili Beans
  • 2 cans Black Beans
  • 2 cans Dice Tomatoes or 1 can Tomato Sauce
  • 1 package Chili Seasoning
  • Salt & Pepper
  • (I also use a garlic or 23 spice for seasoning the meat)

  1. Brown the ground beef. Add a little Salt, Pepper, and 23 Spice Mix.
  2. Add all the beans.
  3. Add all the tomatoes or sauce.
  4. Pour in the spice packet.
  5. Stir Well.
  6. Heat on medium/low if cooking on stove top.
  7. If making in a crock pot cook on low for 4-6 hours.
  8. If making in the Instant Pot press the chili button and start.


This recipe is very versatile! Add some chopped matchstick carrots or chopped bell peppers. If you like spice add some chopped jalapeños. I also make rice or macaroni noodles to mix it with. If you don’t like that many beans, cut the beans and add more meat. You could even substitute ground turkey for the ground beef.

Don’t forget to take a picture and post it with the hashtag #leslieslittlecorner.

Happy Cooking!

Looking for more easy, kid friendly meals? Check out my Recipe Index!

Why I Made Vegan Queso Dip

Here is the story of how a meat eater came to be making a Vegan Queso recipe:

A long time ago, in a house across town, a very pregnant woman got really, really sick one day. From that day on, she vowed to never drink milk, and only eat a little bite of ice cream every now and then. It was really hard for her, because she loved milk and ice cream with all her heart. Her only consolation was that she could still eat cheese in moderation.

But one day many years later, her world came crashing down and she had to give up cheese too! It was almost too much to bear! In her desperation, she started looking for something she could replace cheese with! Fake grocery store cheese was expensive and disappointing! Soaking (expensive) cashew’s all day? Please. 


But then, one summer day, she came across a recipe for Vegan Queso Dip. She was very skeptical, and also not vegan. But she was desperate, so why not?, she asked herself. It turned out that she actually had all but one of the ingredients already! And the list of ingredients wasn’t a mile long either! It was almost too good to be true! So, she set off to the store to buy the one missing ingredient : Eggplant!

And that friends, is the story of how I came to be making a Vegan recipe today. I am sure most of you know, that I am very much a meat eater! Especially if you have followed my blog for any length of time. So don’t worry guys, I am not going Vegan on you! But, I had to share this recipe with you, because it is actually good! So if you can’t eat dairy either, starting today you CAN eat chips and queso!! 

I found this recipe on Minimalist Baker, and I am impressed! I literally had to make myself put it away. (Although, it was made with a vegetable, so I don’t really feel that bad.) So, there is a chance that you may see me reviewing some more of her “cheesy” recipes. You can find the recipe here.

I was a little ill-prepared this morning and didn’t have quite enough almond milk, so I added a little chicken broth to mine to make sure I had enough liquid. So mine wasn’t actually Vegan… But, as I was eating it, I also thought that it would be good with some chili mixed in or even adding a little ground beef with the rotel, so you may also see some follow up posts about that. 

Now, you may be wondering “But what about the husband and kids, did they like it?” Well, I haven’t actually shared it with them yet, but when I do I will edit to let you know! However, if by chance they don’t like it , well : More for me! 

If you decide to try it out, let me know! I would love to hear your opinion! 

Are you looking for some quick and easy dinner recipes? Try out my Recipe Index

Checkout 51 Offers

Crock Pot Express Honey Garlic Chicken

I have been wanting an Instapot for a long time! I just never seem to have the extra money when they go on sale. Last week, I took the kids to get some summer clothes at Kohl’s and got $50 in Kohl’s cash from the shopping trip. I had noticed the Instapot and the Crock Pot Express in the store, and was thinking that maybe I could get one for half off. But after a 20% discount and my Kohl’s cash, I was able to get the Crock Pot Express for less than $14!!

I have been researching recipes all weekend and reading up on how to use it. I had a whole chicken in the freezer, so I pulled it out to thaw, and have that be my first test in the new Crock Pot Express. I know, I am such a nerd with my new cooking toy. But, this is supposed to be this awesome way to cook , and I have been missing out!

Well, the Crock Pot Express did not disappoint! My chicken turned out great! It was tender, juicy, and fell off the bone. It wasn’t dry or soggy, it was perfect! Since it turned out so well, I am going to share the recipe so you can try it too!

Crock Pot Express Honey Garlic Chicken

Crock Pot Express Honey Garlic Chicken

Rate this recipe

Save Recipe
Save to BigOven


  • 1 Whole Chicken 3-6 lbs

  • 2 Tblsp. Olive Oil

  • Salt

  • Pepper

  • 1 cup water or broth

  • For the Rub:

  • 2-3 Tblsp. Honey

  • 1 Tblsp. Garlic and Herb Mix

  • 2 tsp Salt

  • 1/2 tsp Pepper

  • 1/4 tsp Turmeric

  • 1/2 tsp Chili Powder

  1. Remove the chicken from packaging and clean out the neck/gizzards etc. Discard. (Or whatever you want to do with them)

  2. Place the chicken on a plate or cutting board, and coat with olive oil using a basting brush.

  3. Salt and Pepper the entire chicken.

  4. Place into the cooker and press the sauté button.

  5. Sauté on each side for 3 -5 min. (If you have a large set of tongs it will help flip the chicken easier)

  6. Remove chicken from the cooker.

  7. Pour the water (or broth) into the cooker.

  8. Place the steaming rack inside.

  9. Mix ingredients for the rub together and using a basting brush coat the entire chicken. (You can cut the skin and rub underneath on the chicken breast)

  10. Place the chicken back into the cooker.

  11. Put the lid on and lock. Move steam valve to closed.

  12. Press the Poultry Button.

  13. Adjust the time to 6 minutes per pound. (ie. 6lbs = 36 minutes)

  14. When the cooking time is done, allow the cooker to release pressure for 10 minutes. (Mine counts the time up after cooking)

  15. Using a utensil and pot holder push the steam valve open. (Watch your fingers, it's hot!)

  16. When there is no more steam coming out, it is safe to open the lid.

  17. Remove the chicken and place on a plate to cut.





Let me know in the comments if you try and like this recipe!

Turkey Meatballs

I don’t usually buy ground turkey, but I found some on clearance the other day and decided to try a little experiment. See, my husband always notices when I replace ground beef for ground turkey. I think it tastes fine, but he isn’t a fan. I decided that I would try making meatballs with the turkey instead of trying to sneak it in a dish.

It worked! They didn’t even know it was turkey!

Actually, it worked so well, that we wound up using most of the meatballs that I had made to freeze for dinner the next night! All of my kids loved them. My son, Caleb even ate them, and he doesn’t eat anything. I was so excited!

The great thing about these meatballs is that you can mostly use what you have on hand to make them.  They can also be served by themselves as an appetizer, in spaghetti, or with vegetable sides as you meal. If you don’t have turkey, you can always use ground beef or ground chicken instead. And you can double or triple the recipe.


Turkey Meatballs

Rate this recipe

1 ratings

Save Recipe
Save to BigOven


  • 1 lb ground turkey

  • 1/3 cup plain oatmeal

  • 1 egg

  • 2 tblsp ketchup

  • 8- 10 crackers smashed or 1/4 cup bread crumbs

  • 1 tsp Worchestershire Sauce

  • 1 tsp House Seasoning

  • 1/2 tsp Onion Powder

  • 1/4 tsp Garlic Powder

  • 1/4 tsp Ground Mustard

  • 1/4 tsp Italian Seasoning

  1. Preheat Oven to 350. (Unless you are freezing them)

  2. In a large mixing bowl combine meat and all ingredients one by one, stirring well.

  3. Once all of the ingredients are well mixed, line a baking sheet with wax paper.

  4. Form meat balls about 1 inch - 1 1/2 inches around.

  5. Place each one on the lined baking pan as you finish forming the balls.

  6. (If you are freezing, once you have made all your meatballs, you will place the baking sheet in the freezer for about 10 minutes, then remove and put them in freezer bags and store in the freezer)

  7. To Cook:

  8. Using a frying pan, brown the outsides of the meat balls in a frying pan. About 5 minutes each side.

  9. Place on a foil lined baking sheet.

  10. When you have browned all the meat balls, you will then bake them for about 15 minutes.




Freezer Cooking Friendly!

If you are having a freezer cooking day, these are a great item to make and freeze. Buy extra meat (especially if you find it on clearance) and make a bunch. These will only take about 30 minutes!