Recipes • October 10, 2026

Seven Easy Family Dinners, Cinnamon Apple Crisp, and a Grocery List for the Week

by Ronda Swanson

Seven-day meal plan graphic featuring chicken biscuit pot pie with golden biscuits and creamy vegetables, with text noting an included grocery list.

Seven Easy Family Dinners, Cinnamon Apple Crisp, and a Grocery List for the Week

Deciding what to make for dinner can feel like one more task at the end of an already busy day. Having a few meals planned makes it easier to get something warm and filling on the table without starting from scratch every evening.

This week’s menu includes a little of everything: one-pot pasta, slow cooker chicken, a sheet-pan dinner, hearty sandwiches, and two cozy comfort-food favorites. For dessert, cinnamon apple crisp brings a little fall flavor to the table.

Make the meals in the order that works for your family, swap nights when plans change, and leave room for leftovers.

Monday: One-Pot Turkey Taco Pasta

Start the week with familiar taco flavors in a pasta dinner. This one-pot meal is an easy way to bring some variety to pasta night while keeping cleanup manageable.

Get the recipe: One-Pot Turkey Taco Pasta

Tuesday: Slow Cooker Honey Mustard Chicken

Let the slow cooker help with dinner on a busy day. Honey mustard chicken offers a sweet and tangy change from the usual chicken routine.

Pair it with rice or potatoes and a simple vegetable to round out the meal.

Get the recipe: Slow Cooker Honey Mustard Chicken

Wednesday: Sheet-Pan Kielbasa, Potatoes & Cabbage

Kielbasa, potatoes, and cabbage make a hearty midweek dinner with familiar ingredients. A sheet-pan meal keeps the cooking straightforward and gives you fewer dishes to tackle afterward.

Get the recipe: Sheet-Pan Kielbasa, Potatoes & Cabbage

Thursday: Instant Pot Italian Beef Sandwiches

Switch things up with Italian beef sandwiches. They are a satisfying option for a sandwich night and an easy meal to serve with a salad, vegetables, or your family’s favorite simple side.

Get the recipe: Instant Pot Italian Beef Sandwiches

Friday: Easy BBQ Chicken French Bread Pizza

Friday dinner gets a shortcut with French bread pizza. Cooked chicken, barbecue sauce, mozzarella, and red onion turn a loaf of French bread into a meal without mixing dough.

Cut it into smaller pieces for sharing or larger portions for hungry appetites. You can also adjust the toppings on each half to suit your family.

Get the recipe: Easy BBQ Chicken French Bread Pizza

Saturday: One-Skillet Pork Chops with Mushroom Gravy

Pork chops with mushroom gravy are a cozy choice for the weekend. The chops, mushrooms, onions, and gravy cook in the same skillet, building flavor while keeping the main dish in one pan.

Serve them with mashed potatoes or egg noodles to catch the gravy, plus broccoli, peas, or roasted carrots.

Get the recipe: One-Skillet Pork Chops with Mushroom Gravy

Sunday: Easy Chicken Biscuit Pot Pie

Finish the week with a warm chicken biscuit pot pie. Cooked chicken, frozen mixed vegetables, and refrigerated biscuits make this a practical version of a comfort-food favorite.

The creamy filling starts on the stove, then goes into a baking dish with biscuits on top. You get a golden topping without making a homemade pastry crust.

Get the recipe: Easy Chicken Biscuit Pot Pie

Something Sweet: Cinnamon Apple Crisp

Cinnamon apple crisp is a fitting finish to a week of cozy dinners. Serve it warm on its own, or add a scoop of vanilla ice cream for a little extra treat.

It would make a lovely dessert after Sunday’s pot pie—or whenever your family feels like something sweet.

Get the recipe: Cinnamon Apple Crisp

Grocery Checklist for the Week

Use this as a starting checklist, then open each recipe to confirm quantities and any additional seasonings, sauces, or toppings. Optional sides are listed separately so you can choose what your family will enjoy.

Meat & Poultry

Ground turkey
Chicken for the honey mustard dinner
Cooked chicken for the French bread pizzas and biscuit pot pie
Kielbasa
Beef specified in the Italian beef recipe
Boneless pork chops

Produce

Potatoes
Cabbage
Yellow onions
Red onion
Garlic
Mushrooms
Apples
Parsley, optional

Refrigerated & Frozen

Butter
Milk
Mozzarella cheese
Frozen mixed vegetables
Refrigerated biscuits: one 7.5-ounce tube containing 10 small biscuits for the pot pie

Bread, Pasta & Grains

Pasta specified in the turkey taco recipe
Sandwich rolls for the Italian beef
French bread

Pantry Staples & Sauces

All-purpose flour
Low-sodium chicken broth
Barbecue sauce
Honey
Mustard specified in the honey mustard recipe
Worcestershire sauce
Olive oil
Garlic powder
Dried thyme
Salt
Black pepper
Cinnamon
Remaining taco pasta, Italian beef, and apple crisp ingredients listed in those recipes

Optional Sides & Extras

Rice
Egg noodles
Ingredients for mashed potatoes
Broccoli, peas, or carrots
Salad greens
Vanilla ice cream

A Few Ways to Make the Week Easier

Plan your cooked chicken ahead. Both the French bread pizza and biscuit pot pie use cooked chicken. Preparing enough for both meals can save a step later in the week.

Check the pantry before shopping. Broth, flour, oil, and seasonings may already be on hand. A quick check can help avoid buying duplicates.

Keep sides simple. Frozen vegetables, a bagged salad, or an easy starch can finish a meal without adding much preparation.

Let the plan be flexible. A weekly menu should make life easier. If you have leftovers or an evening gets busy, move a recipe to another night.

Whether your week includes school activities, work, or a quieter evening at home, a little dinner planning can help take one decision off your plate.

Which meal would your family want to try first?

Recipes • October 10, 2026

Easy Chicken Biscuit Pot Pie

by Ronda Swanson

Easy Chicken Biscuit Pot Pie: A Cozy Sunday Dinner

Chicken pot pie sounds like a project until you give it a few practical shortcuts. This version uses cooked chicken, frozen vegetables, and refrigerated biscuits, so there is no pastry to make and very little chopping.

The filling starts on the stove with onion, broth, and milk. Once it thickens, stir in the chicken and vegetables, pour it into a baking dish, and add biscuits on top.

You still get a creamy chicken dinner with a golden topping, just with less time spent preparing it. It is a nice way to finish the week with something warm and filling.

Why This Dinner Works

Cooked chicken gives you a head start.
Frozen vegetables keep preparation simple.
Refrigerated biscuits replace a homemade crust.

Recipe at a Glance

Servings: 6
Prep and stovetop cooking: 20 minutes
Bake: 20–25 minutes
Rest: 5 minutes
Total: About 50 minutes

Ingredients

3 tablespoons butter
1 small yellow onion, diced
2 garlic cloves, minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup milk
½ teaspoon dried thyme
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
3 cups shredded or chopped cooked chicken
2 cups frozen mixed vegetables, thawed and drained
1 (7.5-ounce) tube refrigerated biscuits containing 10 small biscuits; avoid jumbo biscuits for this recipe

How to Make It

Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. Choose small refrigerated biscuits whose package allows baking near this temperature.
Melt the butter in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds.
Stir in the flour and cook for 1 minute.
Gradually whisk in the broth, then the milk. Add the thyme, salt, and pepper. Bring to a gentle simmer, stirring frequently, and cook for 3–5 minutes, until the sauce thickens enough to coat a spoon.
Stir in the cooked chicken and thawed vegetables. Heat until the filling is hot and bubbling gently. Taste and adjust the seasoning.
Pour the hot filling into the prepared baking dish. Place the biscuits over the top with space between them so heat can circulate. Do not press them down into the filling.
Bake for 20–25 minutes, until the filling bubbles, its center reaches 165°F, and the biscuits are golden and cooked through underneath. Lift a center biscuit to check for a doughy bottom. If the tops brown early, cover loosely with foil and continue baking until cooked.
Let stand for 5 minutes before serving.

What to Serve with It

Chicken, vegetables, and biscuits are all included, so a simple green salad is plenty if you want a side.

A Simple Tip

For the most reliable biscuit texture, bake the biscuits separately according to the package and spoon the hot filling into bowls with a biscuit on top. This is especially useful if you only have large biscuits on hand.

Recipes • October 10, 2026

One-Skillet Pork Chops with Mushroom Gravy

by Ronda Swanson

One-skillet pork chops topped with mushroom and onion gravy, pictured beneath a navy title panel with a gold border.

One-Skillet Pork Chops with Mushroom Gravy: Simple Comfort Food

Some dinners just sound good after a long day. Pork chops with warm mushroom gravy are one of those meals, especially when you can make the whole main dish in one skillet.

The chops get a quick sear, then mushrooms and onions cook in the same pan. A little flour and broth turn those browned bits into a savory gravy, and the pork finishes gently in the sauce.

Serve everything over mashed potatoes or egg noodles and you have a cozy dinner made with familiar ingredients.

Why This Dinner Works

One skillet handles the pork and gravy.
There is no canned cream soup needed.
A thermometer helps keep the pork juicy.

Recipe at a Glance

Servings: 4
Prep: 10 minutes
Cook: 25–30 minutes
Total: About 40 minutes

Ingredients

4 boneless pork chops, about ¾ inch thick and 5–6 ounces each
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
1 small yellow onion, thinly sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
Optional: chopped parsley
For serving, if desired: mashed potatoes or cooked egg noodles

How to Make It

Pat the chops dry. Season with salt, pepper, and garlic powder.
Heat the oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes per side, until browned. Transfer to a plate; they will finish cooking later.
Reduce the heat to medium and add the butter, mushrooms, and onion. Cook for 6–8 minutes, stirring occasionally, until softened and lightly browned.
Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute.
Slowly add the broth while stirring. Add the Worcestershire sauce and thyme. Bring to a gentle simmer and cook for 2–3 minutes.
Return the chops and any juices to the skillet. Reduce the heat to medium-low. Simmer gently for about 3–6 minutes, turning once, until the center of each chop reaches 145°F. Thicker chops may need longer; check early to avoid overcooking.
Transfer the pork to a plate and let rest for at least 3 minutes. Meanwhile, simmer the gravy if it needs thickening, or add a splash of broth if too thick. Taste and adjust seasoning.
Spoon the gravy over the pork and your chosen side. Add parsley, if using.

What to Serve with It

Mashed potatoes or egg noodles catch the gravy nicely. Add steamed broccoli, peas, or roasted carrots for a simple vegetable side.

A Simple Tip

Buy chops of similar thickness so they finish at about the same time. The thermometer is more useful than the clock for knowing when each one is ready.

Recipes • October 8, 2026

Easy BBQ Chicken French Bread Pizza

by Ronda Swanson

BBQ chicken French bread pizza topped with melted mozzarella, red onion, and cilantro, beneath a navy title banner with a gold border.

Easy BBQ Chicken French Bread Pizza: A Friday-Night Dinner in About 30 Minutes

Friday dinner does not have to involve making dough or waiting for delivery. A loaf of French bread gives you a ready-made base for these easy barbecue chicken pizzas.

Shredded cooked chicken, barbecue sauce, mozzarella, and a little red onion go on top of lightly toasted bread. A few minutes back in the oven melts the cheese and warms everything through.

Cut the pizzas into smaller pieces for sharing, or make larger portions for hungry appetites. It is a simple way to make the end of the week feel a little more fun.

Why This Dinner Works

Rotisserie chicken makes preparation quick.
There is no dough to mix or roll out.
Toppings are easy to adjust for each half of the loaf.

Recipe at a Glance

Servings: 4–6
Prep: 10 minutes
Cook: 15–20 minutes
Total: About 30 minutes

Ingredients

1 loaf French bread, about 14–16 ounces
1 tablespoon olive oil
½ teaspoon garlic powder
3 cups shredded cooked chicken
¾ cup barbecue sauce, divided
2 cups shredded mozzarella cheese
¼ small red onion, very thinly sliced
Optional: chopped cilantro or sliced green onions after baking

How to Make It

Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
Slice the loaf lengthwise into two long halves. Place cut-side up on the pan. Brush with olive oil and sprinkle with garlic powder.
Bake for 5–7 minutes, until the cut surface is lightly toasted.
Toss the chicken with ½ cup barbecue sauce. Spread the remaining ¼ cup sauce over the toasted bread.
Sprinkle half the mozzarella over the bread. Add the chicken and red onion, then top with the remaining cheese.
Bake for 10–13 minutes, until the cheese melts and the chicken is hot throughout; refrigerated leftover chicken should reach 165°F. If the cheese browns before the filling is hot, cover loosely with foil and continue baking.
Let rest for 2 minutes, then slice into portions. Add cilantro or green onions, if desired.

What to Serve with It

Keep things easy with a green salad, carrot sticks, or fresh fruit. This also works for a casual movie night at home.

A Simple Tip

Do not skip the first short bake. Toasting the bread before adding sauce helps keep the center from becoming too soft.

Recipes • October 8, 2026

Instant Pot Italian Beef Sandwiches

by Ronda Swanson

Instant Pot Italian Beef Sandwiches: A Hearty Dinner with Hands-Off Cooking

These Italian beef sandwiches are a good option when you want something hearty but do not want to spend the afternoon tending a pot on the stove.

A chuck roast cooks in the Instant Pot with broth, Italian herbs, and pepperoncini. Once tender, the beef gets shredded and piled onto rolls with a little of the cooking liquid. Add provolone if you like, then toast the sandwiches just long enough to melt the cheese.

The cooking time is longer than a quick weeknight skillet meal, but most of it is hands-off. This is a useful one to start early on a weekend or an afternoon at home.

Why This Dinner Works

The pressure cooker handles most of the cooking.
A chuck roast becomes tender enough to shred.
Extra beef can become another sandwich or a rice bowl.

Recipe at a Glance

Servings: 6
Prep: 15 minutes
Pressure cook: 60 minutes
Additional time: About 40–50 minutes for browning, pressurizing, releasing pressure, and assembling
Total: About 2 hours
Equipment: A 6-quart Instant Pot

Ingredients

2½ pounds boneless beef chuck roast, trimmed of large exterior fat and cut into 4 chunks
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1½ cups low-sodium beef broth
1 medium yellow onion, sliced
3 garlic cloves, minced
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ cup sliced pepperoncini, drained
¼ cup pepperoncini brine
6 hoagie rolls
6 slices provolone cheese, optional

How to Make It

Pat the beef dry and season with salt and pepper. Select Sauté and heat the oil. Brown the beef in two batches, about 2 minutes per side. Transfer to a plate.
Pour in the broth. Scrape the bottom thoroughly with a wooden spoon until no browned bits remain stuck to the pot. Cancel Sauté.
Add the onion, garlic, Italian seasoning, garlic powder, pepperoncini, and brine. Return the beef and its accumulated juices to the pot.
Lock the lid and set the valve to Sealing if your model requires it. Cook on High Pressure for 60 minutes. Allow approximately 15–20 minutes for the pot to reach pressure before the countdown begins.
Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure according to your appliance instructions.
Remove the beef and shred with two forks. If it resists shredding, return it to the liquid and pressure cook for another 10–15 minutes, followed by another 10-minute natural release.
Return the shredded meat to the juices. Use tongs to fill the rolls so they do not become overly soggy.
Add provolone, if using, and place the open sandwiches on a baking sheet. Broil for 1–2 minutes, watching closely, until melted. Serve with a small bowl of the cooking juices for dipping.

What to Serve with It

A bagged salad, coleslaw, or raw vegetables makes an easy side. Oven fries work well if you want something more filling.

A Simple Tip

Pepperoncini add tang and a little heat. Use mild ones for a gentler flavor, and let everyone add extra peppers to their own sandwich.

An Easy Sandwich Night

Keep this recipe handy for a relaxed weekend dinner or a casual meal with family. Toasted roll, tender beef, melted cheese—what would you put on the side?

Recipes • October 8, 2026

Sheet-Pan Kielbasa, Potatoes & Cabbage

by Ronda Swanson

Sheet-pan kielbasa with golden roasted potatoes, cabbage, and onions, topped by a navy recipe title banner with gold accents.

Sheet-Pan Kielbasa, Potatoes & Cabbage: A Cozy Dinner with Easy Cleanup

When Spokane evenings start feeling cooler, a warm dinner from the oven sounds especially good. This sheet-pan meal keeps things simple with smoky kielbasa, roasted potatoes, cabbage, and onion.

The potatoes get a head start so they have time to become tender. Then the sausage and vegetables join them on the pan, where the cabbage edges turn golden and the kielbasa warms through.

There is no sauce to simmer and no complicated preparation. Just chop, season, and let the oven do most of the work.

Why This Dinner Works

The protein and vegetables cook together.
Cabbage and potatoes make a hearty base.
Parchment-lined pans help keep cleanup easy.

Recipe at a Glance

Servings: 4
Prep: 15 minutes
Cook: 35 minutes
Total: About 50 minutes

Ingredients

1½ pounds yellow potatoes, cut into ½-inch pieces
3 tablespoons olive oil, divided
½ teaspoon salt, divided, plus more to taste
½ teaspoon black pepper, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
14–16 ounces fully cooked kielbasa, cut into ½-inch rounds
½ medium green cabbage, about 1 pound, cut into 1-inch pieces
1 medium yellow onion, cut into wedges
Optional: Dijon mustard for serving

How to Make It

Preheat the oven to 425°F. Line two large rimmed sheet pans with parchment paper rated for that temperature, or lightly grease the pans.
Toss the potatoes with 1½ tablespoons oil, ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder, and smoked paprika. Spread across the pans in a single layer.
Roast for 15 minutes.
Meanwhile, toss the kielbasa, cabbage, and onion with the remaining oil, salt, and pepper.
Add the sausage mixture to the pans, turning the potatoes as you mix everything together. Spread evenly, leaving space between pieces. Two pans prevent overcrowding.
Roast for another 20–25 minutes, stirring once and switching the pans between oven racks, until the potatoes are fork-tender and the cabbage edges are browned. Follow the kielbasa package’s heating instructions as needed.
Taste and adjust seasoning. Serve with Dijon mustard on the side, if desired.

What to Serve with It

This meal includes meat, potatoes, and vegetables, so you can keep dinner right here. Apple slices or applesauce are a simple addition.

A Simple Tip

Cut the potatoes small and evenly. Larger pieces will need longer in the oven, even when the sausage and cabbage are already ready.

Keep This One for a Cool Evening

A simple roasted dinner can make the house feel a little cozier at the end of a busy day. Save this one for the next night you want dinner with very little fuss.

Recipes • October 8, 2026

Slow Cooker Honey Mustard Chicken

by Ronda Swanson

Slow Cooker Honey Mustard Chicken: A Simple Dinner with Plenty of Sauce

A slow cooker dinner can take one thing off your evening to-do list. This honey mustard chicken needs just a few minutes of prep, and the sauce comes together with ingredients you may already have in the kitchen.

Boneless chicken thighs cook with Dijon mustard, honey, garlic, and broth until tender. A quick thickening step at the end gives you a sauce that is perfect for spooning over rice or mashed potatoes.

The mustard gives it a little tang, the honey softens the flavor, and dinner feels a bit different from the usual chicken routine without adding much work.

Why This Dinner Works

No browning step is needed.
Chicken thighs stay tender during slow cooking.
The sauce works with several easy side dishes.

Recipe at a Glance

Servings: 4–6
Prep: 10 minutes
Cook: About 4–5 hours on low, plus 15–20 minutes to thicken
Equipment: A 4- to 6-quart slow cooker

Ingredients

2 pounds thawed boneless, skinless chicken thighs
½ teaspoon salt
¼ teaspoon black pepper
½ cup low-sodium chicken broth
¼ cup Dijon mustard
¼ cup honey
1 tablespoon apple cider vinegar
3 garlic cloves, minced
½ teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon cold water
Optional: chopped parsley for serving
For serving, if desired: cooked rice or mashed potatoes and steamed green beans

How to Make It

Place the chicken in the slow cooker and sprinkle with salt and pepper.
In a small bowl, whisk together the broth, Dijon mustard, honey, vinegar, garlic, and thyme. Pour over the chicken.
Cover and cook on low for approximately 4–5 hours, until the chicken is tender and reaches at least 165°F. Begin checking around 3½ hours because slow cookers vary.
Transfer the chicken to a plate and cover loosely to keep warm.
Mix the cornstarch and cold water until smooth. Stir into the sauce, cover, and cook on high for 15–20 minutes, until thickened. If your slow cooker does not get the sauce hot enough, transfer the sauce to a saucepan and simmer with the slurry for 1–2 minutes.
Return the chicken to the sauce. Spoon over rice or mashed potatoes and finish with parsley, if using.

What to Serve with It

Rice, mashed potatoes, or buttered egg noodles all work well with the sauce. Add steamed green beans or broccoli to round out the meal.

A Simple Tip

Measure the mustard and honey ahead of time if mornings are busy. Store the mixed sauce in the refrigerator overnight, then add it to the slow cooker with the chicken when you are ready to start cooking.

A Dinner Worth Keeping Handy

This is a good recipe for a day when you can start dinner earlier and want very little to do at serving time. Would you serve it with rice or mashed potatoes?

Recipes • October 8, 2026

One-Pot Turkey Taco Pasta

by Ronda Swanson

One-Pot Turkey Taco Pasta: An Easy Dinner for Busy Nights

Some evenings, dinner needs to be something you can make while helping with homework, catching up on the day, and getting everyone settled at home.

This turkey taco pasta fits that kind of night. Ground turkey, pasta, tomatoes, and mild taco seasonings cook together in one pot, then a handful of cheddar makes everything a little creamy and comforting. You get familiar taco flavors without setting out a counter full of bowls or cooking the pasta separately.

Keep it mild for the whole family, then let anyone who wants a little more heat add hot sauce at the table. Dinner is ready in about 35 minutes, and cleanup is pleasantly simple.

Why This Dinner Works

The pasta cooks in the same pot as the turkey and sauce.
Most of the ingredients are easy pantry staples.
Everyone can add their own toppings.

Recipe at a Glance

Servings: 4–6
Prep: 10 minutes
Cook: 25 minutes
Total: About 35 minutes

Ingredients

1 tablespoon olive oil
1 pound ground turkey
1 small yellow onion, diced
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
3 cups low-sodium chicken broth, plus extra if needed
12 ounces dry elbow macaroni
1 cup frozen corn
1 cup shredded cheddar cheese
Optional toppings: sour cream, diced avocado, green onions, or crushed tortilla chips

How to Make It

Heat the oil in a large, heavy pot over medium-high heat. Add the turkey and onion. Cook for 6–8 minutes, breaking up the meat, until the turkey is cooked through and reaches 165°F.
Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 30 seconds.
Add the diced tomatoes with their juices, tomato sauce, and broth. Stir, then bring to a boil.
Stir in the dry macaroni. Reduce the heat to maintain a gentle simmer and cover. Cook for 10–14 minutes, stirring every few minutes, until the pasta is tender. If the mixture gets dry before the pasta is cooked, add broth ¼ cup at a time.
Stir in the frozen corn and cook uncovered for 2–3 minutes, until hot. If the sauce is too loose, simmer another minute or two.
Remove from the heat. Stir in the cheddar and let stand for 2 minutes. Taste and adjust the seasoning before serving.

What to Serve with It

This is filling enough to serve on its own. A green salad, sliced cucumbers, or fresh fruit makes an easy side if you want something extra.

A Simple Tip

Use a block of cheddar and shred it yourself if you have a few extra minutes. It usually melts more smoothly into the sauce. Ground beef also works; drain excess fat after browning.

Make Dinner a Little Easier

Save this recipe for a night when you want a warm homemade meal without a sink full of dishes. What would your family add on top—cheese, avocado, or a little crunch?

Moving to Spokane Guide and Tips • Spokane Real Estate • October 7, 2026

What Showing 250+ Homes a Year Has Taught Me About Helping Spokane Homebuyers

by Ronda Swanson

Spokane homebuyer blog graphic featuring a home entrance with a view of Spokane and the headline, “What Showing 250+ Homes a Year Has Taught Me About Helping Spokane Homebuyers.”

As a REALTOR® in the Spokane area, I show upwards of 250 homes each year. That’s a lot of kitchens, basements, backyards, remodels and “this looked different in the photos” moments.

More importantly, it gives me the opportunity to see our local housing market firsthand.

Online listings are a great place to begin a home search, but there’s a lot you simply can’t learn from photos and a property description. When I’m regularly walking through homes at different price points throughout Spokane, Spokane Valley, Liberty Lake and the surrounding area, I’m constantly seeing how homes compare and what buyers are actually getting for their money.

Experience Helps Put a Home in Perspective

When you walk into a home you really like, it’s easy to focus on the things you love about it. Part of my job is helping you look at the bigger picture.

How does this home compare with others we’ve seen? How does the price compare with similar properties? Do the updates appear to add meaningful value? Are there features or conditions we should take into consideration?

Seeing hundreds of homes gives me a broad frame of reference that I can share with my buyers as we look at properties together.

Understanding the Process Before the Next Step

Buying a home involves a lot of steps, and some of them happen quickly.

I believe you should understand what’s coming before you have to make a decision.

Before we write an offer, we’ll talk about what it means and the decisions involved. If your offer is accepted, I’ll help you understand what happens next. As we move through inspections, negotiations, deadlines and closing, I’ll explain each step before we get there.

You shouldn’t have to figure out the process as you’re going through it.

Finding the Right Home Is Different for Everyone

There isn’t one definition of the “right” home.

For one buyer, it might be their first home. Someone else may need more space, be relocating to Spokane, downsizing or simply looking for a home that better fits their life now.

My first job is to listen and understand what matters to you. As we see homes together, we can narrow down the possibilities and learn more about what works—and what doesn’t.

And sometimes what you thought you wanted at the beginning of your search changes once you start seeing homes in person. That’s completely normal.

When You Find the One

Once you find a home you love, my role shifts from helping you search to helping you make a well-informed decision.

We’ll look at the market and evaluate the property’s value. Then we’ll strategize together on an offer based on the home, the market and your particular situation.

From there, I’ll help you navigate negotiations, inspections, important deadlines and all the details that take us through closing.

Buying a home is a big decision. My goal isn’t simply to help you find a house. It’s to give you the information, experience and guidance you need to find the right home for you—and feel good about your decision when you get the keys.

Thinking about buying a home in Spokane, Spokane Valley, Liberty Lake or the surrounding area? I’d be happy to talk with you about what you’re looking for and help you understand what to expect from the buying process.

Moving to Spokane Guide and Tips • Spokane Real Estate • October 5, 2026

Getting Preapproved: Why It Matters Before You Start Home Shopping

by Ronda Swanson

Getting Preapproved graphic featuring a model home, house keys and mortgage paperwork.

If you’re thinking about buying a home, getting preapproved for a mortgage is one of the best first steps you can take. It gives you a clearer picture of what you can afford and puts you in a stronger position when you find the right home.

Know Your Budget

A preapproval helps you understand what you can comfortably afford so we can focus your home search on properties that make sense for your budget.

Avoid Disappointment

It’s easy to fall in love with a home. Knowing your price range before you start looking can help prevent the disappointment of finding the perfect house only to discover later that the financing doesn’t work.

Know Your Payment

The purchase price is only part of the picture. Getting preapproved gives you a better idea of what your monthly mortgage payment could look like, helping you decide what feels comfortable for you.

Give Sellers Confidence

When you submit an offer with a preapproval, it shows the seller that you’re a serious buyer who has already taken steps toward securing financing. That can make your offer more attractive.

Strengthen Your Offer

You never know when you’ll find yourself competing with another buyer. Having your preapproval ready can strengthen your offer and give you a better opportunity to get the home that’s right for you.

Getting preapproved doesn’t mean you have to buy a home right away. It simply gives you the information you need to start your search with a plan—and when the right home comes along, you’ll be ready to make your move.

Considering a new home? Please reach out to me any time at 509.979.5894