Spend with Pennies Everyday Comfort: Family Dinner Recipes from Fresh to Cozy: A Cookbook

By Holly Nilsson

Bring easy, home-cooked comfort to your table every night of the week with over 120 "recipes for real life" from the creator of the beloved food blog Spend with Pennies.

For over a decade, Holly Nilsson’s website Spend with Pennies has been a go-to source for tried-and-true family recipes. In her debut cookbook, Holly shares deliciously comforting dinner recipes from fresh to cozy—as well as a few favorite desserts to end the meal on a sweet note.

Whether you’re looking for a quick weeknight meal, trying to figure out how to use that pound of ground beef in the freezer, or seeking a dish worthy of a dinner party, Everyday Comfort is here for you. These are recipes made for real life, designed to meet you where you are in the kitchen. With chapters like Weeknight Quick Fixes, Slow Down Sunday Suppers, and When All You Have Is Chicken, you'll never be left wondering what's for dinner.

Spend with Pennies fans will find 25 favorite recipes from the blog, such as Baked Chicken Spaghetti and The Best Ever Meatloaf, presented alongside over 90 brand-new recipes to put into the weekly rotation. From new twists on classic dishes to skillet suppers, sheet pan dinners, and cozy casseroles, there’s something for everyone. Holly’s warm, encouraging tone makes cooking dinner feel not just achievable but enjoyable, and her clear, simple instructions and accessible ingredient lists make shopping and prep a breeze.

Not up for making that from-scratch sauce or spending hours in the kitchen? That’s okay. The recipes are adaptable and forgiving, with handy tips for substitutions, storage, and make-ahead options. Above all, these are recipes you can turn to when you're uninspired and getting dinner on the table feels like a chore. Reclaim dinnertime and celebrate the love and comfort of a family meal.

• Language: English
• Publisher: DK
• Release date: Sep 3, 2024
• ISBN: 9780744087956

Book preview

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Weeknight

Quick Fixes

Weeknight Quick Fixes | CONTENTS

Tastes-Like-All-Day Quick Ham & Bean Soup

Secret Sauce Orange Ginger Beef

Seared Pork Medallions with Creamy Cracked Pepper Sauce

Root Beer BBQ Pulled Chicken Sliders

20-Minute Broccoli Cheese Soup

Egg Roll in a Bowl

Clean-Out-the-Fridge Pot Sticker Soup

Easiest Ever Tomato Soup with Cheesy Basil Toasts

Busy Day Parmesan Mushroom Toasts

Avocado Tuna Bowl with Sriracha Mayo

Fast & Fancy Weeknight Shrimp Piccata

Six-Ingredient, One-Pot Tortellini Alfredo

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Tastes-Like-All-Day Quick Ham & Bean Soup

With a perfect blend of seasonings, this soup tastes like it’s been simmering all day long. Canned beans are the hero of this recipe because you can skip the hours of soaking and simmering and have dinner on the table in about 30 minutes. Plus, this recipe is a perfect way to use up those few leftover veggies in the produce drawer.

Prep Time: 10 minutes

Total Time: 35 minutes

Serves 4

2 tablespoons butter

1 small yellow onion, chopped

2 ribs celery, chopped

1 large carrot, chopped

1 tablespoon all-purpose flour

³⁄4 teaspoon poultry seasoning (for homemade)

¹⁄2 teaspoon garlic powder

³⁄4 teaspoon freshly ground black pepper, divided

3¹⁄4 cups (780ml) reduced-sodium chicken broth

3 (15.5oz / 425g) cans great northern beans, drained and rinsed

1 tablespoon tomato paste

¹⁄2 teaspoon salt

1 cup (138g) diced cooked ham

Ingredient Swap

You can substitute canned pinto beans or any variety of canned white beans, such as cannellini or navy beans, for the great northern beans in this recipe.

1. In a 2-quart (1.9L) saucepan, melt the butter over medium heat. Add the onion and cook for 2 to 3 minutes or until it begins to soften. Stir in the celery and carrot and cook for 2 minutes more.

2. Add the flour, poultry seasoning, garlic powder, and ¹ ⁄ 2 teaspoon pepper, and cook for 1 minute.

3. Add the broth, beans, tomato paste, salt, and remaining ¹ ⁄ 4 teaspoon pepper. Bring to a boil over medium-high heat and simmer uncovered for 10 to 15 minutes or until the carrots are tender.

4. Use a potato masher to mash a few of the beans slightly to thicken the soup. Stir in the ham and simmer for 2 minutes more.

5. Season with additional salt and pepper to taste.

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SERVING SUGGESTIONS

This recipe is delicious with biscuits, toast and butter, or my Mini Cheddar Biscuits.

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MAKE AHEAD

This recipe doubles easily and freezes well. Prepare as directed, cool the soup, then ladle it into a zipper-lock freezer bag or an airtight freezerproof container, leaving 1 inch (2.5cm) of space at the top. Freeze for up to 4 months. Thaw the soup in the fridge overnight, and heat it on the stovetop, adding a bit of water or broth as needed.

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TIP

Additional vegetables can be chopped and added to the soup along with the carrots and celery.

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Tastes-Like-All-Day Quick Ham & Bean Soup

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Secret Sauce Orange Ginger Beef

Skip the hefty restaurant bill and delivery time with this easy take-out fake-out. Ground beef is always in my freezer, making this a quick, anytime kind of recipe. The secret to the huge flavor in this gingery sauce is lots of fresh orange zest, and I add a touch of heat. (If you like it spicy, double up on the chili paste!) It comes together so fast you’ll have dinner in your bowl in literally minutes!

Prep Time: 10 minutes

Total Time: 25 minutes

Serves 4

2 large navel oranges

1lb (454g) lean ground beef

¹⁄3 cup (106g) orange marmalade

3¹⁄2 tablespoons soy sauce

1 tablespoon cornstarch

1 teaspoon garlic-chili paste, or more to taste

2 cloves garlic, minced

1 tablespoon grated fresh ginger

Cooked rice or cooked noodles, to serve

Ingredient Swaps

Freshly grated ginger is best in this recipe, but it can be replaced with ¹⁄4 teaspoon ground ginger in a pinch.

If you don’t have orange marmalade, apricot jam or apple jelly are great replacements for it.

Replace the ground beef with ground chicken or ground turkey.

1. Zest 1 teaspoon of orange zest, and juice ¹ ⁄ 2 cup (120ml) of orange juice. Set the zest and juice aside.

2. Heat a large skillet over medium-high heat. Add the beef and cook, breaking up the meat with a spoon, for 5 to 6 minutes or until no pink remains. Drain any fat.

3. Meanwhile, in a small bowl, combine the orange zest, freshly squeezed orange juice, orange marmalade, soy sauce, cornstarch, and garlic-chili paste.

4. Add the garlic and ginger to the browned beef and cook for 2 minutes or until fragrant. Stir in the orange sauce and simmer, stirring occasionally, until thickened.

5. Serve over rice or noodles.

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SERVING SUGGESTIONS

This saucy beef is great served over cooked lo mein noodles and topped with thinly sliced green onions, sesame seeds, or some red pepper flakes for a little kick.

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Secret Sauce Orange Ginger Beef

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Seared Pork Medallions with Creamy Cracked Pepper Sauce

This is definitely a secret-weapon type of recipe, and nobody will ever guess how fast it is to make. Cutting the pork into thick pieces and pounding those into medallions ensures not only that the pork is extra tender, but also that it cooks in less than 5 minutes! The cracked pepper sauce? It’s rich and decadent, turning dinner into a gourmet meal in minutes.

Prep Time: 10 minutes

Total Time: 25 minutes

Serves 4

1 pork tenderloin, about 1lb (454g)

1¹⁄2 teaspoons freshly ground black pepper, divided

³⁄4 teaspoon salt, divided

1 tablespoon olive oil

1 tablespoon butter

1 cup (240ml) heavy whipping cream

¹⁄4 cup (60ml) chicken broth

1 teaspoon Dijon mustard

Ingredient Swap

Chicken cutlets cut ¹⁄4 inch (0.6cm) thick may be used in place of pork. Cook the chicken for 2 to 3 minutes per side or until it reaches an internal temperature of 165°F (74°C).

1. Cut the pork tenderloin into 8 pieces, each about 1 inch (2.5cm) thick.

2. Place the pork pieces on a cutting board, cut side up. Using the flat side of a meat mallet, pound the pieces to an even thickness of ¹ ⁄ 4 inch (0.6cm). Season the medallions with ¹ ⁄ 4 teaspoon pepper and ¹ ⁄ 2 teaspoon salt.

3. In a 10-inch (25cm) nonstick skillet, heat the oil over medium-high heat.

4. Add the pork medallions to the skillet in batches, four at a time, and cook for 2 minutes per side or until browned. Remove each batch from the pan and set aside, lightly covered with foil.

5. Add the butter and remaining 1 ¹ ⁄ 4 teaspoons pepper to the skillet and cook for 1 to 2 minutes or until fragrant.

6. Whisk in the cream, broth, mustard, and remaining ¹ ⁄ 4 teaspoon salt, scraping up any browned bits in the skillet as you stir. Simmer until thickened, about 4 to 5 minutes.

7. Add the pork, along with any juices, back into the skillet. Simmer for 1 to 2 minutes or until the pork is heated through.

8. Taste and season with additional salt and pepper, if desired.

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SERVING SUGGESTIONS

The sauce in this dish is great served over white or brown rice with a side of broccoli or asparagus (see Cooking Vegetables on the Stovetop).

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TIP

Pork should be a little bit pink in the middle and cooked to an internal temperature of 145°F (63°C). These thin pieces of pork need just a couple of minutes to cook; be sure not to overcook them.

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VARIATION

For a lighter sauce, replace heavy whipping cream with 1 cup (240ml) evaporated milk whisked with 1 tablespoon cornstarch. (Keep all remaining ingredients the same.) Add to the skillet in place of the heavy whipping cream and simmer the mixture just until thickened.

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Seared Pork Medallions with Creamy Cracked Pepper Sauce

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Root Beer BBQ Pulled Chicken Sliders

Saucy, sweet, and savory, this pulled chicken is on the table faster than you can hit up a drive-thru! The secret to this speedy supper is thin chicken cutlets that literally cook in minutes. Simmer until thick and saucy, shred, and pile it high on fluffy slider rolls for a family-pleasin’ kind of meal.

Prep Time: 10 minutes

Total Time: 25 minutes

Serves 4

1lb (454g) chicken cutlets, ¹⁄4 inch (0.6cm) thick

¹⁄2 teaspoon salt

¹⁄2 teaspoon freshly ground black pepper

¹⁄2 teaspoon garlic powder

1 cup (240ml) root beer

³⁄4 cup (180 ml) barbecue sauce

FOR SERVING

12 slider buns

2 cups (130g) coleslaw mix or shredded green cabbage

¹⁄4 cup (56g) mayonnaise

Ingredient Swaps

Boneless, skinless chicken breasts can be used in place of chicken cutlets. Pound to ¹⁄2-inch (1.5cm) thickness and increase simmering time to 9 to 12 minutes.

Diet soda will work in this recipe too. Any dark soda can be substituted for root beer, such as cola or Dr. Pepper.

Coleslaw mix and mayonaise can be replaced with 2 cups (440g) prepared coleslaw.

1. Season the chicken cutlets with the salt, pepper, and garlic powder.

2. In a medium saucepan over medium-high heat, bring the root beer to a boil. Add the seasoned chicken cutlets, reduce the heat to a simmer, cover, and let cook for 5 to 7 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Skim off any foam that forms on the surface of the liquid.

3. Remove the chicken and the cooking liquid from the saucepan. Place the chicken in a medium bowl, and reserve the liquid in a separate bowl.

4. Shred the chicken with two forks.

5. Add the shredded chicken, barbecue sauce, and ¹ ⁄ 4 cup (60ml) of the reserved cooking liquid back to the saucepan. Reduce the heat to medium, stir, and simmer for 3 to 5 minutes or until the chicken is heated through and the sauce has thickened.

6. Wrap the slider buns in a damp paper towel and microwave for 15 to 20 seconds or until warm.

7. To serve, spread the bun halves with mayonnaise and top each bun with coleslaw mix and ¹ ⁄ 4 cup (35g) shredded chicken.

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TIP

To shred the chicken quickly, transfer the warmed chicken to a bowl. Place the beaters of a hand mixer into the chicken and turn the mixer to medium-low speed. Mix until shredded.

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LOVE YOUR LEFTOVERS

Leftover pulled chicken makes great nachos, no measuring required! Place tortilla chips on a rimmed baking sheet. Top with leftover chicken, shredded cheddar cheese blend, sliced jalapeños, and sliced green onions. Bake at 375°F (190°C) for 8 to 10 minutes or until the cheese is melted and bubbly. Serve with sour cream and salsa.

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Root Beer BBQ Pulled Chicken Sliders

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20-Minute Broccoli Cheese Soup

This fast and fresh broccoli cheese soup has been a longtime favorite on Spend with Pennies and for good reason. It has a rich and creamy texture, a cheesy flavor, and a superfast prep that makes it hard to believe it’s actually this easy. Start to finish, this recipe is ready in about 20 minutes, making it a quick lunch or dinner.

Prep Time: 5 minutes

Total Time: 20 minutes

Serves 4

1 tablespoon butter

1 small yellow onion, diced

1 cup (142g) roughly chopped carrot

3 cups (225g) fresh broccoli florets

2 cups (480ml) chicken broth

¹⁄2 teaspoon chopped fresh thyme

¹⁄2 teaspoon garlic powder

¹⁄4 teaspoon salt

¹⁄4 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

1¹⁄2 cups (360ml) half-and-half or light cream

1 cup (113g) shredded sharp cheddar cheese

¹⁄3 cup (33g) shredded Parmesan cheese

1. In a large saucepan, melt the butter over medium heat. Add the onion and carrot and cook until the onion is softened, about 3 minutes.

2. Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer uncovered until the broccoli is softened, about 8 minutes.

3. With a slotted spoon, remove 1 cup of vegetables from the soup, coarsely chop, and set aside.

4. Using an immersion blender, blend the remaining vegetables and broth in the saucepan.

5. Place the flour in a small bowl. Add the half-and-half, a little at a time, stirring until smooth to create a slurry.

6. Bring the blended vegetable mixture to a boil over medium-high heat. Whisk in the slurry. Continue whisking until the soup is thick and bubbling, about 3 to 4 minutes. Let boil for 1 additional minute.

7. Remove the soup from the heat and stir in the cheddar and Parmesan cheeses along with the reserved chopped vegetables. Taste and season with additional salt and pepper, if desired.

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SERVING SUGGESTIONS

For some extra cheesy goodness, sprinkle additional shredded sharp cheddar or Parmesan on top for serving. Pair this soup with crusty bread or Garlic Herb Bread for dipping and dunking.

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FEELING FANCY?

Check your local bakery for small, round loaves and serve this soup in 4 individual bread bowls!

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20-Minute Broccoli Cheese Soup

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Egg Roll in a Bowl

I make a version of this stir-fry almost every week and could happily eat it on repeat every day. With just a handful of ingredients, this dish packs all the flavors from your favorite eggroll into a quick and healthy bowl. It’s one of the fastest ways to get dinner (or lunch!) on the table, and it reheats like a dream.

Prep Time: 5 minutes

Total Time: 20 minutes

Serves 4

1lb (454g) ground pork

1lb (454g) coleslaw mix

4 green onions, sliced, white and green parts separated

4 cloves garlic, minced

2 teaspoons grated fresh ginger

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

Fresh cilantro leaves (optional), to garnish

Ingredient Swap

The ground pork can be replaced with ground chicken or ground turkey.

1. In a 12-inch (30 cm) skillet over medium-high heat, cook the ground pork, breaking it up with a spoon, until no pink remains. Drain any fat.

2. Add the coleslaw mix, whites of the green onions, garlic, and ginger. Cook the mixture until the coleslaw becomes tender, about 5 minutes.

3. Stir in the soy sauce and sesame oil and cook for 1 minute more.

4. Divide into bowls and garnish with the remaining green onion and cilantro, if using.

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SERVING SUGGESTIONS

Top your bowls with a drizzle of sriracha, fresh bean sprouts, or sesame seeds.

Tuck the meat mixture into fresh lettuce leaves and serve lettuce-wrap style.

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TIP

Stretch this meal even further by adding a few cups of bean sprouts, cauliflower rice, or very finely chopped vegetables (broccoli, celery, or carrots) when adding the coleslaw mix to the skillet.

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SOMETHING ON THE SIDE

For some added crunch, prep a batch of Sesame Wonton Crisps. Cut 10 wonton wrappers diagonally into four triangles each. Brush the wrappers with egg white, sprinkle with sesame seeds, and bake at 400°F (200°C) for 6 to 8 minutes or air-fry at 370°F (190°C) for 3 to 4 minutes.

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Egg Roll in a Bowl

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Clean-Out-the-Fridge Pot Sticker Soup

I make this soup frequently as a speedy, last-minute meal—it’s easy, healthy, and super satisfying! A delicious ginger broth is filled with veggies and pot stickers, and it needs just minutes on the stovetop. This is the perfect soup to clean out the produce drawer (or freezer), since almost any veggie in the crisper will work. Feel free to toss in leftover pork, shrimp, or chicken for a bit of added protein.

Prep Time: 5 minutes

Total Time: 25 minutes

Serves 4

8 cups (1.9L) chicken broth

2 tablespoons soy sauce

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1lb (454g) frozen pot stickers

4 cups (575g) mixed fresh vegetables, cut into bite-size pieces

1 teaspoon toasted sesame oil

2 green onions, thinly sliced, to garnish

1. In a large saucepan, combine the broth, soy sauce, garlic, and ginger. Bring to a boil over high heat, reduce the heat to medium, and let simmer for 5 minutes.

2. Stir in the pot stickers and vegetables and simmer for 4 to 6 minutes or until the pot stickers are cooked through and the vegetables are tender.

3. Stir in the sesame oil and garnish with green onions.

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SERVING SUGGESTIONS

This soup can be garnished with fresh, crisp bean sprouts; sriracha; or a sprinkle of fresh herbs, like cilantro or basil.

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HEY! IT’S OKAY TO . . .

Skip the chopping and use a fresh or frozen prepped-for-you stir-fry mix! Check the produce area of the grocery store for a fresh stir-fry mix or even use frozen stir-fry vegetables.

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MAKE AHEAD

If you’re preparing ahead for lunches or saving leftovers, remove the pot stickers from the broth and store them separately so they don’t get mushy.

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TIPS

Any type of vegetable can be added to this recipe. Our favorites include cabbage, thinly sliced carrots, celery, snap peas, bok choy, and bell peppers.

Fresh ginger packs a ton of flavor that can’t be matched with dried or powdered. Buy a small root (it’s super cheap!) and store it in the freezer. When needed, grate it right from frozen using a cheese grater—no need to peel it first. Add it to soups, stir-fries, or dressings for a flavor punch!

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Clean-Out-the-Fridge Pot Sticker Soup

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Easiest Ever Tomato Soup with Cheesy Basil Toasts

Tomato soup is a childhood favorite for my daughter Kailey because her grandma, Ruby, always served it for lunch. This simple, elevated version is rich and creamy and incredibly easy. Using jarred marinara sauce in place of canned tomatoes keeps the prep extra fast because it’s already perfectly seasoned, and no blending is required. It’s a homestyle soup so good that it’s hard to believe how quickly it comes together.

Prep Time: 10 minutes

Total Time: 20 minutes

Serves 4

FOR THE SOUP

1 (24 oz / 710ml) jar marinara sauce

1 (14.5 oz / 411g) can petite-diced tomatoes, with juices

1 cup (240ml) heavy whipping cream

1¹⁄2 cups (360ml) chicken broth

1 teaspoon onion powder

¹⁄2 teaspoon salt

¹⁄4 teaspoon freshly ground black pepper

¹⁄2 teaspoon granulated sugar, if needed

FOR THE TOAST

¹⁄2 cup (57g) shredded mozzarella cheese

2 tablespoons freshly grated Parmesan cheese

1 teaspoon dried basil

¹⁄2 teaspoon garlic powder

12 slices baguette, cut ¹⁄2 inch (1.5cm) thick

1. Preheat the broiler to 500°F