EASY & FAST DINNERS! NO PREP RECIPES PERFECT for SPRING! CROCK POT DINNERS #cooking #easy #recipe

Easy Throw & Go recipes are the absolute BEST! When you have 10 minutes or less to dedicate to dinner prep, these are the recipes you need in your arsenal!
I hope you’ll try these recipes and I also would love for you to share your favorite dump and go recipes with everyone in the comments!!
You can scroll down to find all the recipes
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Hot Italian Sausage Taco Soup
Ingredients:
• 1 lb ground hot Italian sausage
• 1 (15 oz) can pinto beans (drained and rinsed)
• 1 (15 oz) can corn (drained)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (32 oz) carton chicken broth (swapped from beef broth for a lighter base)
• 1 small onion (diced)
• 1 tsp chili powder
• 1 tsp smoked paprika (replaces taco seasoning for a smokier, less cumin-heavy kick)
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano (nods to Italian flavors)
• Optional toppings: crushed tortilla chips, shredded pepper jack cheese, fresh cilantro, lime wedges
Instructions:
1. (Optional but recommended) Brown the hot Italian sausage with the diced onion in a skillet over medium heat, breaking it up as it cooks, about 5-7 minutes. Drain excess fat for a less greasy soup.
2. Add the browned sausage and onion to the crock pot.
3. Dump in the pinto beans, corn, both cans of tomatoes (undrained), chicken broth, chili powder, smoked paprika, garlic powder, and oregano. Stir lightly to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust with salt if needed (sausage is often salty, so check first).
6. Serve hot with your choice of toppings like crushed tortilla chips for crunch, pepper jack for extra heat, cilantro for freshness, or a lime wedge for zing.

Crock Pot Sausage Hashbrown Egg Bake
Ingredients (Serves 6-8):
• 1 lb breakfast sausage
• 8 large eggs
• 1 (20 oz) bag refrigerated shredded hashbrowns (or frozen, thawed)
• 1 1/2 cups shredded cheddar cheese (or mozzarella)
• 1/3 cup milk
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small onion, diced (optional, for depth)
• Cooking spray
Instructions:
1. Cook Sausage:
• In a skillet over medium heat, crumble and cook the sausage with diced onion (if using) until browned, about 8 minutes. Drain excess fat.
2. Whisk Eggs:
• In a bowl, whisk eggs, milk, smoked paprika, salt, and pepper until smooth.
3. Assemble:
• Spray the crock pot with cooking spray.
• Spread hashbrowns evenly on the bottom.
• Add the cooked sausage in an even layer, followed by 1 cup of cheese.
• Pour the egg mixture over the top, stirring gently to distribute evenly. Sprinkle the remaining 1/2 cup cheese on top for a golden crust.
4. Cook:
• Cover and cook on LOW for 5-6 hours or HIGH for 2.5-3 hours, until eggs are set (internal temp 160°F). Rotate the insert halfway through if your crock pot has hot spots.
5. Serve:
• Scoop onto plates and serve hot with optional sides like salsa, hot sauce, or toast. Pair with fruit or coffee for balance.

Basil Pesto Chicken Dinner
Ingredients:
* 2 lbs boneless, skinless chicken breasts
* 1 cup jarred pesto (basil or spinach-based)
* 1 pint cherry tomatoes (whole)
* 1 cup shredded mozzarella cheese
* 1 bunch asparagus (trimmed, cut into 2-inch pieces)
* ½ cup chicken broth
Instructions:
1. Place chicken breasts in the crock pot.
2. Spoon pesto over the chicken, then add cherry tomatoes and chicken broth.
3. Sprinkle mozzarella cheese on top.
4. Cover and cook on low for 6 hours.
5. In the last 30 minutes, stir in asparagus pieces (they’ll stay crisp-tender).
6. Serve with crusty bread or pasta.

Thanks for watching today!
I love you,
Lori
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