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Creamy Lemon Romano Chicken - one of the best ways to make chicken! You get golden brown and tender, pan seared chicken breasts that are blanketed with a bright and creamy, lemon and Romano cheese flavored sauce. This recipe is so easy to prepare and perfect for busy weekdays, yet it's so delicious it's worthy of serving to guests on the weekend too!
This recipe is sponsored by Swanson however all thoughts and opinions are my own.

Pan Seared Creamy Lemon Romano Chicken Recipe

This chicken is easily one of my new favorite ways to prepare chicken breasts! Not only is it quick and easy but it yields incredibly flavorful, crave-able chicken!

You can never have too many chicken breast recipes and this one is one you'll never get tired of with its bright, fresh Italian flavor. It's one of those recipes that's so good in fact you may just find yourself making it two days in a row!

Then if you'd like you can also double up on the sauce if you want an abundance to serve with pasta, it's the perfect side with this as this dish is similar to Chicken Piccata, yet upgraded with cream and cheese.

Forget bland and boring chicken! Add this recipe to the menu this week. You're going to love it!

Ingredients Needed for Creamy Lemon Romano Chicken:

Scroll down for full printable recipe.

Chicken breasts - I like to use 2 large chicken breasts and cut them into thinner cutlets but you can also just use 4 medium chicken breasts.

Flour - this helps brown the exterior of the chicken it also helps the sauce cling to the chicken.

Salt and pepper - add this to taste and as always be careful not to overdo it. You can always add more later.

Olive oil - we use this to sear the chicken breasts. It helps brown and reduce sticking. I don't recommend substituting another oil ,such as vegetable oil, because the flavor isn't as good.

Garlic - I find 2 cloves to be just right in this recipe but you can adjust this adding more or less to taste.

Chicken broth - here we use Swanson Chicken Broth. It's my go-to brand for chicken broth with it's consistently delicious flavor.

Dried basil - you'll love the light herby background flavor this adds. Just a little will go a long ways with dried herbs.

Lemon juice - only use freshly squeezed lemon juice. The bottled stuff would ruin the flavor of the dish.

Cornstarch - this is a crucial ingredient as it will help thicken the sauce. I like a light thickness if you want it a little thicker feel free to add another 1 tsp cornstarch.

Heavy cream - a highlight of this recipe! You'll love how creamy this makes the sauce.

Romano cheese - I recommend using real imported pecorino Romano cheese (from the cheese counter) for best flavor.

Fresh parsley - this adds a faint hint of flavor but more importantly I like to add it for that nice contrasting pop of natural color.

How to Make Creamy Lemon Romano Chicken:

Flatten chicken, heat skillet: Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness. Heat olive oil in a 12-inch skillet over medium-high heat.

Coat chicken in flour: In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.

Cook through in skillet, set aside: Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.

Saute garlic, add broth and seasonings: Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.

Reduce broth, then thicken: Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.

Can I Use Another Cut of Chicken?

Add cream and cheese: Pour in cream then reduce to low, add Romano cheese and cook just until melted.

What are Good Sides to Serve with This Chicken Breast Recipe?

Add chicken to sauce, serve: Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Tips for This Easy Chicken Breast Recipe:

10 More Delicious Chicken Recipes You'll Love:

If desired, boneless skinless chicken thighs can be used here as well (use smaller ones so they'll cook through before getting too dark), if going this route skip the butterflying step and just use 6 small thighs. Be sure to trim them of excess fat before beginning and as always cook to 165 degrees in thickest portion.

Chicken Tenders will also work too. No halving or pounding necessary.

You can also use pre-cut chicken cutlets, just keep in mind they'll likely cook faster as they are usually rather thin.

Creamy Lemon Romano Chicken

One of the best ways to make chicken breasts! You get golden brown and tender, pan seared chicken breasts that are blanketed with a rich and creamy, lemon and Romano cheese flavored sauce. This recipe is so easy to prepare and perfect for busy weekdays, yet it's so delicious it's worthy of serving to guests on the weekend too!

Creamy Lemon Romano Chicken

* Percent Daily Values are based on a 2000 calorie diet.

Use evenly sized chicken breasts so they cook even.

Pound thicker parts to even also so they cook more evenly.

Preheat the skillet. Don't start cooking the chicken in a cold skillet or it won't brown the same.

Sear in oil so chicken browns nicely and doesn't stick. Don't try to reduce the amount used.

Once you add the cream cook over a low heat so the mixture doesn't curdle (with the acidity of the lemon, it may separate a little but should not curdle).

Avoid pre-grated cheeses. They often have a powdery coating and it doesn't melt as smoothly into sauces.

Use an instant read thermometer to test chicken for doneness. If you cook past 165 degrees chicken breasts start to dry out.

1. Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.

2. Heat olive oil in a 12-inch skillet over medium-high heat.

3. In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.

4. Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.

5. Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.

6. Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.

7. Pour in cream then reduce to low, add Romano cheese and cook just until melted.

8. Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

*4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.

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Creamy Lemon Romano Chicken - Cooking Classy

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Creamy Lemon Romano Chicken - one of the best ways to make chicken! You get golden brown and tender, pan seared chicken breasts that are blanketed with a bright and creamy, lemon and Romano cheese flavored sauce. This recipe is so easy to prepare and perfect for busy weekdays, yet it's so delicious it's worthy of serving to guests on the weekend too!

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Creamy Garlic Pasta, It's rich and creamy, while the fresh parsley gives it a nice bit of color and flavor. But more importantly, it gives me my garlic fix. And when I can combine my two loves, garlic and cheese? Now that's a beautiful thing.

2 tsp olive oil

4 cloves garlic, minced

2 tbsp butter

¼ tsp salt

½ tsp pepper

3 cups chicken stock

½ lb spaghetti or angel hair pasta

1 cup grated parmesan cheese

¾ cup heavy cream

2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat.

Add the garlic and stir, allowing it to cook for 1-2 minutes.

Mix in the butter until melted. Add the salt, pepper and chicken stock.

Raise the heat to high and let it come to a boil.

Once it is at a rolling boil, add the pasta and cook for as long as the box's directions indicate.

Reduce the stove to medium heat and mix in the parmesan until completely melted.

Turn off the heat and stir in the cream and parsley. Serve immediately.
Last Step: Don't forget to share!

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Creamy Garlic Pasta, It's rich and creamy, while the fresh parsley gives it a nice bit of color and flavor. But more importantly, it gives me my garlic fix. And when I can combine my two loves, garlic and cheese? Now that's a beautiful thing.

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This weeks Special Power Bowl is the Moroccan Bowl:- arugula & iceberg lettuce topped with rice , orzo salad salad , hummus taziki chickpeas , feta cheese , zucchini noodles , red onion cucumbers and toasted pita chips

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This weeks Special Power Bowl is the Moroccan Bowl:- arugula & iceberg lettuce topped with rice , orzo salad salad , hummus taziki chickpeas , feta cheese , zucchini noodles , red onion cucumbers and toasted pita chips

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If you're looking for an indulgent dinner to whip up for friends and family, this is the dish for you. Layered with crispy breaded chicken, ham, lasagna noodles, and delicious cheese sauce, this lasagna is packed with flavor and sure to impress everyone.

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Chicken Cordon Bleu Lasagna Recipe by Tasty

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If you're looking for an indulgent dinner to whip up for friends and family, this is the dish for you. Layered with crispy breaded chicken, ham, lasagna noodles, and delicious cheese sauce, this lasagna is packed with flavor and sure to impress everyone.

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Gordon Ramsay's Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD

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Discover recipes, home ideas, style inspiration and other ideas to try.

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It may seem as though making this recipe is pure kitchen magic, but it's the dish's down-to-earth goodness that keeps people coming back to this easy cheeseburger pie recipe year after year. No wonder it's a top-rated favorite among thousands-yes, thousands!-of home cooks.

This Easy Cheeseburger Pie is one of those great dinners that the entire family will rave about! It comes together quickly, so it's perfect for a busy evening when you need a meal on the table with just a handful of pantry staples!

This Easy Cheeseburger Pie is one of those great dinners that the entire family will rave about! It comes together quickly, so it's perfect for a busy evening when you need a meal on the table with just a handful of pantry staples!

THIS IS MY DELICIOUS AND EASY TO MAKE BISQUICK CHEESEBURGER PIE RECIPE.

How to make it:

1 lb. lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs

Directions:

Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
Bake in oven for 25 minutes
cheeseburger pie Serves 4-5 people

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It may seem as though making this recipe is pure kitchen magic, but it's the dish's down-to-earth goodness that keeps people coming back to this easy cheeseburger pie recipe year after year. No wonder it's a top-rated favorite among thousands-yes, thousands!-of home cooks. This Easy Cheeseburger Pie is one of those great dinners that the ...

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This Weeks Power Bowl:Kung Pow Cauliflower over White and Brown Rice with Zoodles, Spiraled Carrots, Bean Sprouts, Cucumbers, Bell Peppers, Radishes, and Avocado with Peanuts and a Soy Carrot Vinaigrette.

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This Weeks Power Bowl:Kung Pow Cauliflower over White and Brown Rice with Zoodles, Spiraled Carrots, Bean Sprouts, Cucumbers, Bell Peppers, Radishes, and Avocado with Peanuts and a Soy Carrot Vinaigrette.

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1. In a 9x13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.

2. Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

3. Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Add Step

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Chicken spinach and mushroom low carb oven dish Recipe by Bohemian

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In a 9x13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

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Jump to Recipe
This post may contain affiliate links. Read my disclosure policy.

Parmesan Crusted Chicken that's a kid friendly, healthy easy weeknight meal with a crispy cheesy crust in 45 minutes and only 1 pan and 1 bowl to clean up!

Cheese crusted main courses seem like a winning dinner to me (this could be why our Parmesan Crusted Pork Chops are one of our favorite dinners) and the fact the recipe is so easy only makes this dish even more amazing.

PARMESAN CRUSTED CHICKEN

Parmesan Crusted Chicken is an easier, healthier version of baked chicken than Easy Chicken Parmesan since we have less breading on the chicken. We love easy baked chicken recipes because they're healthy, cook quickly and are family friendly and this recipe is no exception to that rule!

We love serving this Parmesan Crusted Chicken with Garlic Bread, pasta and a side salad topped with Olive Garden Italian Dressing.

BAKED CHICKEN

Baked Chicken is a delicious option when you're not making a Perfect Simple Roast Chicken or Easy Grilled Chicken.

Generally when working with breading you can either bake or fry. In this recipe with the addition of the Parmesan cheese and olive oil you'll have enough fat to help brown the breading.

When baking the chicken be sure to give each piece of chicken some space apart from the next piece of chicken. This prevents the chicken from steaming as it cooks and helps the crust brown evenly.

We also flip the chicken halfway through the cooking time (this is the hardest part of the recipe). Because we have a breading and we are flipping the chicken we have to be careful to avoid any of the breading coming off.

Ingredients:

Chicken:

Boneless Skinless Chicken Breast is the choice of meat for this recipe. Make sure the chicken is even in thickness and about 6 ounces in weight. The easiest way to trim a standard boneless skinless chicken breast is to remove the tenderloin under the breast. If you still need to cut down on the size of the chicken I suggest trimming around the longest widest side of the chicken.

Breadcrumbs:

We use panko breadcrumbs in this recipe because they stay crispier longer than most breadcrumbs but you can use traditional bread crumbs in their place if you'd like. If you're using standard breadcrumbs you may want to dredge your chicken in one large egg before breading to help your breading adhere.

Cheese:

We use Parmesan Cheese in this recipe because it is a hard cheese that doesn't melt completely and easily. You don't want to swap this cheese for a different one like mozzarella or cheddar but using a similar hard cheese like Romano cheese would work.

If you use grated Parmesan cheese I'd again recommend using an egg to dredge your chicken first to help the breading adhere first.

Lemon Zest: This adds a fresh flavor and the lemon juice from the lemon can be squeezed over the dish after the cooking is done.

Garlic: Either fresh garlic or garlic powder would be an easy addition to this recipe.

Seasoning mixes: Cajun, creole, jerk or other mixes like Italian seasoning add an easy new dimension of flavor.

Additions:

How to Make Parmesan Crusted Chicken:

Season Chicken with oil, salt and pepper.

Press into breadcrumbs and Parmesan cheese.

Place gently onto baking sheet and bake for 15 minutes.

Carefully flip chicken and bake an additional 15-20 minutes.

MORE EASY DINNER RECIPES:

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Keyword: Parmesan Crusted Chicken

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Ultimate Parmesan Crusted Chicken (5 mins prep!) - Dinner, then Dessert

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Jump to Recipe This post may contain affiliate links. Read my disclosure policy. Parmesan Crusted Chicken that's a kid friendly, healthy easy weeknight meal with a crispy cheesy crust in 45 minutes and only 1 pan and 1 bowl to clean up!

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Expecting a vegetarian at your table this Christmas? This roasted cabbage is the way to go! It's savory, sweet, and salty on the outside and super tender on the inside.

Want to adapt this recipe for vegans? Swap out the butter for vegan butter (we love Earth Balance) or olive oil! Serve alongside our vegan mashed potatoes and vegan green bean casserole for a primo vegan feast.

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1. Preheat oven to 400°. Cut stem off cabbage so it can sit flat.

2. In a medium bowl, whisk together melted butter, mustard, maple syrup, Worcestershire, and garlic powder, and season liberally with salt and pepper.

3. In a large bowl, combine celery, carrots, onion, oil, and chopped herbs. Season with salt and pepper and toss to coat.

4. Place vegetable mixture in a large, oven-safe skillet. Nestle cabbage in the center, on top of the vegetables, and brush all over with half the melted butter mixture. Pour half of vegetable broth into the bottom of the skillet and cover cabbage with aluminum foil. Bake for 45 minutes.

5. When 45 minutes have passed, remove foil and brush with remaining butter mixture. Add remaining ¼ cup broth and bake until cabbage is tender and slightly charred, 45 minutes more. (Pierce cabbage with a paring knife to check if it's ready.)

6. Meanwhile, make gravy: In a small saucepan over medium heat, melt butter. Add onion and cook, stirring until soft, 6 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook, stirring occasionally, until mushrooms are soft and golden, about 4 minutes. Stir in flour and cook 1 minute, then whisk in 3 cups of broth and bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.)

7. Slice cabbage into large wedges and serve with gravy. Garnish with parsley and serve hot.

Lena Abraham Assistant Food Editor Lena Abraham is the assistant food editor at Delish.com, where she develops and shoots recipes for video and still photographs.

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Make This Whole Roasted Cabbage For Your Favorite Vegetarian

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Expecting a vegetarian at your table this Christmas? This roasted cabbage is the way to go! It's savory, sweet, and salty on the outside and super tender on the inside. Want to adapt this recipe for vegans? Swap out the butter for vegan butter (we love Earth Balance) or olive oil!

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Expecting a vegetarian at your table this Christmas? This roasted cabbage is the way to go! It's savory, sweet, and salty on the outside and super tender on the inside.

Want to adapt this recipe for vegans? Swap out the butter for vegan butter (we love Earth Balance) or olive oil! Serve alongside our vegan mashed potatoes and vegan green bean casserole for a primo vegan feast.

Advertisement - Continue Reading Below

1. Preheat oven to 400°. Cut stem off cabbage so it can sit flat.

2. In a medium bowl, whisk together melted butter, mustard, maple syrup, Worcestershire, and garlic powder, and season liberally with salt and pepper.

3. In a large bowl, combine celery, carrots, onion, oil, and chopped herbs. Season with salt and pepper and toss to coat.

4. Place vegetable mixture in a large, oven-safe skillet. Nestle cabbage in the center, on top of the vegetables, and brush all over with half the melted butter mixture. Pour half of vegetable broth into the bottom of the skillet and cover cabbage with aluminum foil. Bake for 45 minutes.

5. When 45 minutes have passed, remove foil and brush with remaining butter mixture. Add remaining ¼ cup broth and bake until cabbage is tender and slightly charred, 45 minutes more. (Pierce cabbage with a paring knife to check if it's ready.)

6. Meanwhile, make gravy: In a small saucepan over medium heat, melt butter. Add onion and cook, stirring until soft, 6 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook, stirring occasionally, until mushrooms are soft and golden, about 4 minutes. Stir in flour and cook 1 minute, then whisk in 3 cups of broth and bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.)

7. Slice cabbage into large wedges and serve with gravy. Garnish with parsley and serve hot.

Lena Abraham Assistant Food Editor Lena Abraham is the assistant food editor at Delish.com, where she develops and shoots recipes for video and still photographs.

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Make This Whole Roasted Cabbage For Your Favorite Vegetarian

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Expecting a vegetarian at your table this Christmas? This roasted cabbage is the way to go! It's savory, sweet, and salty on the outside and super tender on the inside. Want to adapt this recipe for vegans? Swap out the butter for vegan butter (we love Earth Balance) or olive oil!

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Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan

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This Upside Down Party Lasagna is the answer to all your lasagna needs! Deliciously rich and meaty lasagna gets turned upside down right in front of your guests! Nothing can be better. It's also much easier to make than traditional lasagna and takes half the time. Plus video recipe tutorial!
The secret behind this Party Lasagna is that the creamy and rich meat sauce is wrapped in lasagna noodles so that the gooey cheese stays perfectly inside. It looks gorgeous just like a cake, and can be sliced easily! No wonder one of our readers said: "I'm Italian and usually think these variations are sacrilegious, but this looks amazing!" And truth be told, it's the best darn lasagna ever!

Party Lasagna is one of my favorite crowd-pleasing easy recipes, along with Philly Cheesecake Sloppy Joes, Slow Cooker Honey Garlic Chicken, Mongolian Beef, Party Sloppy Joes, Taco Pasta and Sheet Pan Chicken Fajitas.

How to Make the Best Upside Down Party Lasagna

Preheat oven to 375° F, and set aside a 4-quart Dutch oven or oven-safe pot. Spread with olive oil. This will prevent the lasagna noodles from sticking to the pot.

Step 1: Prepare Lasagna Noodles:

The regular dried Lasagna noodles or sheets work best for this recipe. There is a little secret to preparing your lasagna sheet in order get the best texture: Don't boil them! Instead, pour hot water over them in a pot and let them soak for about 30 minutes until they are tender. They are not cooked at this point, but will finish cooking in the oven. When they are ready, drain the water and cover them in a bit of oil so they don't stick.

Note: DO NOT use no-boil noodles for this recipe.

Step 2: Make Lasagna Sauce:

While the noodles are soaking, you can start making the lasagna sauce by browning ground beef using a cast iron or non-stick pan. Add in chopped onions, garlic, salt and pepper. Cook for about 8-10 minutes or until beef is browned and breaks into small crumbles. Drain the grease and add in tomato sauce. Bring it to boil and reduce heat. Simmer for about 20-30 minutes uncovered, stirring occasionally and cook until it's nice and thick. Remove from heat. The taste and consistency of the sauce are almost like Bolognese sauce.
Note: 1) If you use the ground beef that's leaner than 90% (90/10 meat to fat ratio), you won't need to drain the fat. 2) It's optional to add small amount of sugar and tomato paste if you like the slightly sweet flavor.
Step 3: Make Cheese Mix:

In a medium bowl, mix the ricotta cheese, parmesan and eggs into a paste.

Step 4: Assemble and Bake the Lasagna:

Lay 12-15 noodles into the Dutch oven or pot according to the video or the photo below (coat the pot with olive oil before hand). Add 1/2 of mozzarella and spread evenly. Then add 1/3 of meat mixture on top of mozzarella. Then slice 6 noodles in half widthwise and use 2 halves you cut to create a layer. Spread 1/2 of cheese mixture, followed by 1/3 of meat mixture and remaining mozzarella, saving just a large pinch. Repeat the layers and finish with the remaining meat mixture. Fold in the lasagna noodles to the center following the video (Trim sheets to fit if needed).

Add the last pinch of mozzarella on top of the pasta. Only sprinkle the middle part. ( Important: don't let them go down the sides or the lasagna will stick to the pan).

Cover the lasagna with aluminum foil (not touching noodles or cheese). Bake for 25 minutes and then bake another 20 minutes uncovered until the cheese is golden. Remove from the oven to cool 15-20 minutes before serving.
Note: 1) Make sure to rub inside of pot with oil to prevent the noodles from sticking to the pot. 2)Let your baked lasagna sit for about 15-20 minutes before flipping or cutting, otherwise, it can fall apart easily.
How to Serve Upside Down Lasagna

Invert the lasagna cake onto a large serving plate. Sprinkle with parmesan and optional basil. Cut them into pieces. You can serve it with salad and garlic bread.

Watch Now: How to Make Upside Down Party Lasagna

Time-saving Tips

For the lasagna sauce, I let the sauce simmer for 30 minutes and enable the flavor to develop. If you are short of time and your sauce is still watery, one trick is to add cornstarch and water mix to thicken it (1 tablespoon cornstarch + 2 tablespoon cold water).

Make Ahead Tips

Lasagna is a perfect recipe to make ahead and it freezes well. You can make it (except the baking process) in advance up to 24 hours. Store it in the refrigerator. Just bring it to the room temperature before you bake it.

If you want to freeze it, you need to finish the whole process including baking. Let it cool and store it in the freezer for up to 3 months. Defrost before heating.

The Best Party Lasagna (with Video)

Special Key Ingredients for the Best Lasagna

Ground Beef: If you use regular ground beef (fatter than 90% lean beef), you would need to strain out the fat after you brown the beef. You can also use a mix of pork and beef (1:2 ratio is ideal between pork and beef)

Lasagna Sheets: I prefer regular dried lasagna sheets, but you can also use fresh lasagna pasta. Avoid no-boil lasagna noodles for this recipe. I used Barilla brand.

Ricotta Cheese: It adds great flavor to the lasagna, but you can also substitute cottage cheese.

Tomato Sauce: The taste and liquid level of tomato sauce vary depending on the brand you use. If your tomato sauce doesn't have much liquid, you can add tomato paste to increase the tomato flavor and avoid adding water.

Sugar: If your tomato sauce is too sour, you can add sugar to balance out the flavor.

Check out our Lasagna Roll-ups for another fun lasagna recipe:

Looking for more Beef Recipes?
Editor Note: Post updated on 3/26/2018 with additional information.

© TIPBUZZ. Images and text on this website are copyright protected. Please do not post or republish without permission. If you want to republish this recipe, please link back to this post.
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The Best Upside Down Party Lasagna Recipe (with Video) | TipBuzz

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This Upside Down Party Lasagna is the answer to all your lasagna needs! Deliciously rich and meaty lasagna gets turned upside down right in front of your guests! Nothing can be better. It's also much easier to make than traditional lasagna and takes half the time. Plus video recipe tutorial!

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This Chicken Tikka Masala recipe is absolute perfection with a spiced yogurt marinade and a quick and easy masala sauce that is full of Indian flavors.
I'm a sucker for a good Tikka Masala. When I was in college there was a tasty Indian restaurant in town that was quite popular called The Bombay House. It seriously made me want to travel to India just to eat the food. Granted, this isn't an authentic Indian dish. It was actually made popular by Indian immigrants living in Europe and quickly became a classic.

Back to that little Indian restaurant. I've never had a dish there I didn't like. A few years ago I took a friend there who claimed to hate Indian food because it was bland and boring. I had no choice but to force her to eat at this place because whatever Indian food she had in the past was obviously not good Indian food. She ended up being blown away!

Despite all of the wonderful, mouth-watering, full flavored dishes, there's just something about a good tikka masala that just warms the soul. It's total comfort food.

That creamy tomato goodness, spiced with the aromatic spices of India is comfort food to this white girl. I've kept the spicing rather mild by Indian standards in this recipe. It's got some heat to it, but it definitely won't burn your face off. And let me tell you, this is just as good at the restaurant. All you need to go with it is some steamed rice and naan (Indian flatbread). I even have a recipe where you can make your own homemade Naan.

If you want to control or adjust the spice level in this recipe, you can cut down or eliminate the cayenne pepper all together. You can also try adding in only 1/3 of a jalapeno instead of the full amount. If you want to increase the spice level, I recommend doubling the amount of jalapeno or using a spicier pepper.

Watch the video below where I walk you through every step of this recipe in the very first episode of my cooking show in my newly remodeled kitchen! I'm pretty excited to finally be able to share it with you so be sure to check it out and subscribe so you never miss an episode.

MY OTHER RECIPES

Chicken Tikka Masala Recipe

Author: Rachel Farnsworth

2 chicken breasts, cut into one inch cubes

1 cup plain greek yogurt

1 lemon, juiced

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1. In a medium-sized bowl, combine the greek yogurt, lemon juice, cumin, cayenne pepper, pepper, cinnamon, salt, ginger, and cubed chicken. Stir until well combined and chicken is coated. Let marinate for at least an hour.

2. Heat a large skillet over medium-high heat. Cook chicken, stirring occasionally, until cooked through, about 5 to 7 minutes.

3. Remove the chicken from the pan and wipe the pan out before making the sauce.

4. For sauce:

5. Melt the butter in a medium sauce pan. Add in the garlic and jalapeno and saute for 1-2 minutes.

6. Add in the cumin, paprika, and gharam masala and toast for another minute. Add in the tomato sauce, season with salt and bring to a simmer.

7. Stir in the whipping cream and cooked chicken and cook until heated through, about 2 minutes.

8. Serve hot over rice.

1 tablespoon butter

2 cloves garlic, minced

1 jalapeno, minced

1 teaspoon ground cumin

2 teaspoon paprika

1 teaspoon gharam masala

1 (16 oz) can tomato sauce

½ teaspoon salt

1 cup heavy whipping cream

cilantro for garnish

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This Chicken Tikka Masala recipe is absolute perfection with a spiced yogurt marinade and a quick and easy masala sauce that is full of Indian flavors. I'm a sucker for a good Tikka Masala. When I was in college there was a tasty Indian restaurant in town that was quite popular called The Bombay House.

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Bangers and mash (a.k.a. sausage and potatoes with onion gravy) is the crowd-pleasing, filling, and easy dinner you've been waiting for.

What Is Bangers and Mash?

Bangers and mash is a traditional British dish that consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. It's a menu staple in pubs in the United Kingdom and Ireland.

Learn more: What Is Bangers and Mash and Where Does It Come From?

What's In Bangers and Mash?

These are the ingredients you'll need to make this homemade bangers and mash recipe:

· Sausage: This bangers and mash recipe starts with four links of pork sausage.
· Potatoes: Peel and cube two pounds of potatoes.
· Butter: Use butter for the mashed potatoes and to cook the onions.
· Milk: Milk is optional, but it ensures wonderfully creamy mashed potatoes.
· Seasonings: The mashed potatoes are seasoned with dry mustard, salt, and black pepper.
· Onions: You'll need two large onions.
· Broth: Use store-bought or homemade beef broth.
· Wine: Red wine gives the onion gravy an extra depth of flavor.

How to Make Bangers and Mash

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect when you make bangers and mash at home:

1. Cook the sausages until brown.
2. Boil, drain, mash, and season the potatoes.
3. Cook the onions in butter, then add the broth and wine. Cook until reduced.
4. Serve the sausages with the potatoes and pour the gravy on top.

Allrecipes Community Tips and Praise

"Super easy to make," according to Vic Solomon. "The red wine onion sauce was fantastic. Added sweet peas to the dish...this will definitely be included in the fall/winter rotation."

"This is a very easy recipe, and has turned into a family fave," raves Amy Schrader.I used leftover french onion soup for the gravy and it was perfect!"

"First time trying bangers and mash and I am glad I came across this recipe," says Joe. "The wine is a great addition to a traditional beef broth based gravy. I also added some thinly sliced red pepper with the onions for a little added color."

Editorial contributions by Corey Williams

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Bangers and mash (a.k.a. sausage and potatoes with onion gravy) is the crowd-pleasing, filling, and easy dinner you've been waiting for. Bangers and mash is a traditional British dish that consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. It's a menu staple in pubs in the United Kingdom and Ireland.

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If you've never tried rich, cheesy, and utterly decadent spanakopita, you need to remedy that ASAP - and we've got just the recipe for you! With this top-rated Greek spanakopita recipe, you'll have the most delicious savory pie of your life on the table in just over an hour.

What Is Spanakopita?

Spanakopita is a savory Greek pie that consists of a spinach-ricotta filling baked in a buttery phyllo crust.

Spanakopita Pronunciation

"Spanakopita" is pronounced "spah-nah-KO-pee-tuh."

How to Make Spanakopita

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect when you make this top-rated spanakopita:

Make the Filling

Saute onion, green onions, and garlic in olive oil until they're soft and lightly browned. Add spinach and parsley, then continue to saute until spinach is limp. Remove from heat and let cool. In a medium bowl, mix together eggs, ricotta, and feta. Stir into spinach mixture.

Assemble the Spanakopita

Lay one sheet of phyllo dough in a lightly oiled 9x9 inch baking pan. Brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat this process with two more sheets of phyllo. The sheets will overlap the pan. Spread the spinach and cheese mixture into the pan and fold overhanging dough over filling. Brush with oil, then layer with the remaining sheets of phyllo dough, brushing each with oil. Seal the filling with the overhanging dough.

Bake the Spanakopita

Bake for 30 to 40 minutes, until golden brown. Cut into squares and serve while it's still hot.

How to Store Spanakopita

Store leftover spanakopita in an airtight container in the fridge for up to three days. Reheat in the oven until heated through.

How to Freeze Spanakopita

The best way to freeze spanakopita? Freeze it before baking. It won't lose nearly as much flavor or texture this way, as the dish won't be cooked twice. Just assemble the spanakopita, wrap it in one layer or storage wrap and one layer of aluminum foil, then freeze for up to two months. Thaw in the fridge and cook according to the recipe.

You can also freeze spanakopita after baking: Simply let the dish cool and transfer it to a freezer-safe container. Freeze for up to two months. Thaw in the fridge and reheat in the oven until heated through.

Allrecipes Community Tips and Praise

"My apologies to the purists out there, but I also added fresh basil, chopped asparagus, mushrooms, and artichoke hearts," says S'more. "I have made it with none of the additions, all of the additions, and a combination of the 3 depending on what I had on hand and it always turns out phenomenal!"

"This is awesome," raves Sylvia C. "We ate the whole thing in 15 minutes. I will probably need to double this next time. I used a 9-oz. bag of pre-washed spinach, chopped, and it turned out great. This would be great with a Greek salad with olives."

"I used frozen spinach to save time," according to JoAnne Gauthier. "This was half-thawed and, when added to the hot mixture, it was just the right consistency and temp to keep moving and finish this. Great pie."

Editorial contributions by Corey Williams

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If you've never tried rich, cheesy, and utterly decadent spanakopita, you need to remedy that ASAP - and we've got just the recipe for you! With this top-rated Greek spanakopita recipe, you'll have the most delicious savory pie of your life on the table in just over an hour.

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Energy-Boosting Buddha Bowl Recipe by Tasty

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Here's what you need: olive oil, garlic, onion powder, cumin, paprika, butternut squash, mushroom, brussel sprout, salt, pepper, tahini, maple syrup, apple cider, fresh orange juice, water, quinoa, kale, lentils, red cabbage, beet, walnut, fresh parsley

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1. Meatballs + Tomato Sauce

One bag frozen meatballs (homemade are great too!), one 28-ounce can crushed tomatoes, 2 teaspoons dried Italian seasoning

Cook time: 3-4 hours on HIGH

Serve with: cooked pasta, green salad, garlic bread

Serves 4, can easily be doubled

2. Ginger Peach Chicken

2 pounds boneless, skinless chicken thighs, 12-ounce bag of frozen peach slices, 1 sliced red onion, 2 tablespoons brown sugar, 2 tablespoons Tamari or soy sauce, 1 tablespoon freshly grated ginger, 2 teaspoons ground coriander

Cook time: 4-5 hours on HIGH

Serve with: cooked white or brown rice, steamed veggies

Serves 6

3. Vegetable Beef Stew

2 pounds stew meat, 1 diced onion, 2 sliced carrots, 1 sliced parsnip, 1 large rutabaga (peeled and cut into cubes), 1/2 cup red wine, 2 tablespoons beef stock base or 3 bouillon cubes

Extra instructions: add 1 1/2 cups water to slow cooker

Cook time: 8-10 hours on LOW

Serve with: mashed potatoes or rice

Serves 4-6

4. Teriyaki Chicken

2 pounds chicken thighs, 1/2 cup soy sauce, 1/4 cup rice wine vinegar, 1/4 cup brown sugar, 1 can pineapple chunks

Cook time: 8 hours on LOW

Serve with: cooked white or brown rice, green veggies

Serves 4-6

5. Pork Country Ribs + BBQ Sauce

2 pounds boneless country ribs, one bottle BBQ sauce (your favorite kind)

Cook time: 8-10 hours on LOW

Serve with: mashed potatoes, veggies, and salad

Serves 4

6. Salsa Chicken

2 1/2 to 3 pounds boneless, skinless chicken (breast or thighs), 16-ounce jar of your favorite salsa

Cook time: 6-7 hours on LOW

Serving suggestions: rice bowls, tacos, enchilada filling, nachos, burritos

Serves 4-8, maybe more depending on how it's used after cooking

7. Mushroom Barley Stew

1 pound mushrooms, 2 sliced carrots, 1 sliced celery rib, 1 diced onion, 15 ounce can diced tomatoes, 1 cup uncooked barley

Extra instructions: add 2 quarts vegetable stock to the slow cooker before cooking

Cook time: 8 hours on LOW

Serve with: hot, crusty bread or rolls

Serves 4-6

8. Lentil-Butternut Squash Curry

1 diced onion, 2 cups red or brown lentils, 2 cups diced butternut squash, 1 large sliced carrot, 14-ounce can coconut milk, 15-ounce can diced tomatoes, 1 tablespoon curry powder, 2 teaspoons salt

Special instructions: Add 4 cups water to the slow cooker before cooking. Check halfway and add more water if needed. If soup is too thick at the end, add more water.

Cook time: 6-8 hours on LOW

Serve with: hot, cooked rice, flatbread, raita

Serves 8

9. Sausage Lentil Soup

12 to 14 ounces sliced kielbasa sausage, 2 cups brown lentils, 2 carrots (diced), 1 celery rib (diced), 1 diced onion, 3 minced garlic cloves, 15-ounce can diced tomatoes, 1/2 teaspoon Italian seasoning

Extra instructions: For best flavor, brown kielbasa and diced onion, let cool completely before adding to bag (optional, but results in a better flavor and texture), add 2 quarts of water or stock to the slow cooker before cooking

Cook time: 4-5 hours on HIGH

Serve with: fresh bread and/or rice

Serves 6

10. Sloppy Joes

One pound ground meat (pork, turkey, chicken, or beef), 1 diced onion, 1 diced green bell pepper, 15-ounce can tomato sauce (or 1 6-ounce can tomato paste mixed with 1 cup water), one Sloppy Joes seasoning mix packet

Cook time: 3-4 hours on HIGH

Serve with: buns, veggie fries

Serves 4-6

11. Cranberry-Mustard Pork

One (3-4 pound) pork roast (loin, shoulder, butt), 2 cups fresh or frozen cranberries, 1/2 cup brown sugar, 1 tablespoon brown or Dijon mustard, 1 diced onion, 1/2 teaspoon pumpkin pie spice, zest and juice of 1 orange

Cook time: 8-10 hours on LOW

Serve with: mashed potatoes or rice, steamed broccoli

Serves 6-8

12. Beef Stroganoff

2 pounds stew meat, 1 pound sliced mushrooms, 1 diced onion, 1/2 cup red wine, 1 tablespoon beef stock paste (or 2 bouillon cubes)

Extra directions: Add 1 cup water to slow cooker before cooking. Stir in 1/2 cup sour cream before serving (do not add freeze with other ingredients or add at beginning of cooking time or it will curdle)

Cook time: 8 hours on LOW

Serve with: rice or noodles

Serves 4-6

Slow Cooker Freezer Bag Tips + Hints

LABEL THE BAGS. Label them with the name of the recipe, cooking time, and any special instructions (adding liquid, etc.)

Bags can be thawed out in the fridge overnight before popping the contents into the slow cooker the next day, though it's really not necessary.

The bags can be frozen flat, but I prefer to freeze the bags upright to make them easier to pop into the slow cooker. If you plan on thawing the bags overnight (totally fine), then it doesn't matter how you freeze them.

I don't like to freeze potatoes. I also don't like broccoli or cauliflower cooked in a slow cooker (totally my preference!). If you prefer to add these veggies, by all means do. I recommend buying the already frozen bags and adding those instead of freezing your own. (Again, preference.)

The bags won't really take that much longer to cook if they are frozen when going into the slow cooker.

Searing the pork roast and stew meat adds flavor, but isn't completely necessary - it's a way to cut down on prep (and cooling time).

Some of these recipes don't include salt. This is on purpose so that salt can be added at the end according to personal taste.

If you chose to add dairy in the form of cream, milk, sour cream, yogurt, or cream cheese, do during the last 30-60 minutes (for low and high) so the dairy products don't curdle.

The cooking times I've given are the ones I typically use. The general rule of thumb is 6-8 hours on LOW or 3-5 on HIGH. For bigger cuts of meat, I prefer the longer, slower cooking time. It's totally up to you and your schedule.

Broth can be substituted for the wine - I'm not sure it really cooks off because of the lid on the slow cooker.

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12 MAKE-AHEAD SLOW COOKER FREEZER MEALS - Top 10 Recipes

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1. Meatballs + Tomato Sauce One bag frozen meatballs (homemade are great too!), one 28-ounce can crushed tomatoes, 2 teaspoons dried Italian seasoning Cook time: 3-4 hours on HIGH Serve with: cooked pasta, green salad, garlic bread Serves 4, can easily be doubled 2.

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Do you know how to make Pierogi? Buttery, crisp Polish Pierogies stuffed with potatoes, cheese, and sauerkraut are a holiday favorite from the very first bite for everyone who tries them.

There are a lot of steps to this Pierogi recipe but don't let that intimidate you. Anyone can make these! I recommend diving in and making a big batch at one time, so you can freeze some for later.

It's also a ton of fun to turn Pierogi making into a big event. Grab friends and family and spend an afternoon rolling, stuffing and cooking these delicious dumplings together.

My sister Jenny taught me how to make Polish pierogies years ago; the same way that her Mother-In-Law Jane taught her to make them. Last time we were together for Christmas, we made a double batch of these pierogies and our small crowd ate almost all of them!
(Side note: Did you know that the plural for pierogi can be pierogies OR just pierogi? I clarified that with Jane before sharing this recipe for the first time five years ago. And Webster dictionary has confirmed it once again. However, I know that many of you will email me to tell me that there is only one way to spell pierogi and I am doing it wrong. All in a day's work, my friends. I can't win them all.)
What is a Pierogi?

Pierogies are a dough dumpling traditionally stuffed with potatoes, cheese, and/or sauerkraut. First boiled and then fried in butter, these little potato-filled pockets are irresistible.

I'm including our family's favorite combination of potato, cheese, and sauerkraut in the recipe below. We serve these pierogies with Polish Kapusta and everyone loves the combination.

I'm told that while Jane was growing up, it was common to ask your guests ahead of time whether they preferred potato/cheese or sauerkraut/cheese pierogies. Many people are very particular about their pierogi fillings!

I discovered this for myself when I asked how you all like your pierogies! There are countless other filling options: meats, fruits, vegetables, the combinations are endless.

How To Make Pierogi

Making homemade Pierogi starts with a great filling. Simmer peeled, cut potatoes in a pot of water for 15 minutes until fork tender. Mash the cooked potatoes, then stick them in the fridge to cool completely.

While the potatoes cool, saute the chopped onion in a little olive oil until softened. Add the onion and oil to the cooled potatoes along with the sauerkraut and cheeses.

We learned how to make pierogies with Farmer's cheese, a pot cheese that comes in a container and is very soft. If you can not locate farmer's cheese in your market, you can substitute 2 ounces shredded Monterrey jack and 2 ounces ricotta cheese.

Store the filling in the refrigerator until your dough is ready.

Tip: To save time on the day you're making and serving your pierogies, make the filling a day or two in advance then keep it sealed tight in the fridge until ready to use.

We find it easiest to rotate in batches of six to manage the process most efficiently. 6 waiting, 6 boiling, 6 cooling, 6 frying, repeat. It sounds a little overwhelming initially, but once you have a little assembly line set up, it goes fairly smoothly. We fill 18 pierogies before starting the first batch boiling and then just keep rotating through the stages.

This is a half recipe and it can easily be multiplied for a crowd. We've found that this amount is much more manageable, especially for the first few times we made these.

Pierogi Dough

Pierogi dough is a simple mixture of flour, egg, water and just a touch of salt, not unlike homemade fresh pasta.

After mixing together the flour and salt, crack an egg into the center of the bowl and combine with the flour mixture. Gradually add hot water to the bowl until your dough is soft and slightly sticky.

If the dough appears too wet, add more flour a tablespoon at a time. Likewise, if the dough is too crumbly and dry, add more hot water a little at a time.

Chill the dough in the refrigerator for an hour or so until cool and firm.

Pierogi Recipe

Here comes the fun part. You get to roll out the dough, shape and stuff your pierogies, then give them a bath in boiling hot water.

Start the water boiling on the stove while you get all your ingredients out of the fridge and ready. Make sure to have a counter space or table cleaned and cleared so you can put the pierogies together without interruption.

First, divide the dough into four sections. Roll the first section out until it's very thin, about 1/8 inch in thickness. Cut this section into circles, then place a tablespoon of the potato filling on each side.

Fold the circles over and pinch the edges to seal. Repeat this with the other sections of the dough and then place your prepared pierogies in a single layer on a plate or pan.

Plop the dumplings a few at a time into the boiling water. If they stick to the bottom of the pot, give them a quick nudge with a spoon or spatula. When the pierogies rise to the top, scoop them out with a slotted spoon and place them on a buttered plate to cool for a few minutes.

Once slightly cooled, it's time to fry your waiting pierogies in butter. Fry a few at a time until the edges are brown and crisp.

If you have a team of folks working in the kitchen, you can set up an assembly line to make finishing these steps quicker and easier. Have someone assembling the dumplings, someone boiling, and someone frying.

You'll be ready to sit down to a delicious, buttery plate full of Polish Pierogies in no time. These are satisfying enough all on their own as a snack, appetizer or even a meal.

Pierogies pair especially well with cabbage dishes like this Cabbage and Sausage Skillet, Layered Cabbage Rolls, White Beans and Cabbage, or this Spicy Cabbage.

This recipe includes my family's standard filling of potato, sauerkraut, and cheese but you can use this same recipe as a guideline for cooking Pierogies with any kind of filling you like.

Leftover pierogies freeze like a charm, too! Place them on a single layer on a cookie sheet until just frozen (an hour or two) before sealing them in airtight containers and storing in the freezer.

Kitchen Tip: I use this pot, this pan, and this spider to make this recipe.

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Place the potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold.

In a small skillet over medium heat, warm the oil and then saute the onion until tender. Let them cool for a few minutes and then add the cooked onions to the bowl of cold mashed potatoes. Place the sauerkraut in a strainer and rinse very well under running water, for at least 3 minutes. Drain thoroughly and add the sauerkraut to the bowl with the potatoes. Add the cheese and stir to combine. Store in the refrigerator until ready to make the pierogies. The filling can be made a day or two in advance and refrigerated until needed.

Place the flour and salt in a large bowl and stir to combine. Make a small well with your hand and crack the egg into it. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. The photo on the left is too wet, the one on the right (with the spoon in the bowl) is perfect. Chill the dough in the refrigerator for at least an hour.

Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed.

Shaping pierogies: Divide the dough into four sections and roll out one of the sections very thin, to about 1/8" thickness. (This should be just a bit thinner than a pie crust.) Cut into circles and place 1 tablespoon of the potato filling on one side. Fold over the circle and pinch around the dough. Place the prepared pierogies in a single layer onto a waiting plate. Don't stack them or the dough will stick together.

Boiling pierogies: Drop the waiting pierogies into the water, a few at a time. Use a spoon or spatula to gently nudge them off the bottom of the pot if they stick. When they float to the surface of the water, lift them out carefully with a slotted spoon. Place them on a buttered plate and drizzle a small amount of melted butter on top of them to prevent sticking together. Let the boiled pierogies cool for a few minutes before frying them.

Frying pierogies: In a large skillet over medium heat, melt a tablespoon of butter. When the butter sizzles, place the boiled pierogies in the skillet in a single layer. Let them cook 2-3 minutes, until lightly browned on the edges, flip over and repeat. The pierogies will not turn brown all over, but the edges should crisp and be light brown. Remove the finished pierogies to a buttered baking dish.

We find it easiest to rotate in batches of six to manage the process most efficiently. 6 waiting, 6 boiling, 6 cooling, 6 frying, repeat. It sounds a little overwhelming initially, but once you have a little assembly line set up, it goes fairly smoothly. We fill 18 pierogies before starting the first batch boiling and then just keep rotating through the stages.

This is a half recipe and it can easily be multiplied for a crowd. We've found that this amount is much more manageable, especially for the first few times we made these.

Pin this now to remember it later

{originally published 2/20/14 - recipe notes and photos updated 1/26/19}

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Pierogi: Step-By-Step Recipe with Photographs | Barefeet In The Kitchen

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Do you know how to make Pierogi? Buttery, crisp Polish Pierogies stuffed with potatoes, cheese, and sauerkraut are a holiday favorite from the very first bite for everyone who tries them. There are a lot of steps to this Pierogi recipe but don't let that intimidate you. Anyone can make these!

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Who wants a heaping slice of this taco lasagna? I do, I do! This taco casserole recipe just uses a handful of ingredients and it's a huge hit with the family!

Oh, yes, that's right. I made you all a Mexican lasagna with tortillas instead of noodles. It's one of those easy weeknight recipes that the entire family gets excited about when they see it come out of the oven, all steamy and cheesy and gooey.

I mean, my family love love loves taco night. Thank goodness for that, because we seriously eat some form of tacos every couple of days. My fried tacos are always a hit.

In fact, I've been on a major scrambled egg taco kick lately. It's the easiest dinner in the world - scramble some eggs, stuff them in a steamy tortilla, top with cheddar, and drizzle on some hot sauce.

It's probably the most perfect comfort food on the planet and it takes about 5 minutes to make.

This taco bake is perfect for busy weeknights!

But, anyway! Sometimes we eat beef tacos like normal humans. And by sometimes, I mean a lot.

The kids never complain about tacos, but the husband starts to get this look in his eyes when he sees me pull out the tortilla warmer. A look that says, "can we maybe eat dinner with a fork just once this week?"

Forks. Pfft. Overrated.

But, I love the man, so I turned my love of tacos into this Mexican lasagna with tortillas! The recipe is just seven ingredients and beyond simple to throw together!

I use a can of Nacho Cheese Soup in here, because hello. Nacho cheese!

You can swap in cheddar soup or cream of chicken/mushroom soup, if you prefer! You could also probably get away with just melting up some Velveeta with milk in place of the canned soup. I mean, this is a pretty simple recipe and I can't imagine you'll be able to mess it up!

Pin this taco casserole to save for later!

Hope you love this spin on tacos as much as we do!

Update: Y'all loved this recipe so much that I decided we needed a burrito version as well! Check out my Burrito Casserole and give that a try too! I also made a chicken enchilada casserole that is similar to this guy.

Give this taco lasagna a try and let me know what you think!

Taco Lasagna

Ingredients

Instructions

1. Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.

2. Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.

3. Add the taco seasoning and water to the skillet and cook for 2 minutes.

4. Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.

5. Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.

6. Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.

7. Bake for 20 minutes or until hot and melty.

8. Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.

by Karly

Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

Affiliate Links: This blog contains affiliate links.

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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Taco Casserole - soon to be your new family favorite!

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Who wants a heaping slice of this taco lasagna? I do, I do! This taco casserole recipe just uses a handful of ingredients and it's a huge hit with the family! Oh, yes, that's right. I made you all a Mexican lasagna with tortillas instead of noodles.

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Whether you call this egg roll in a bowl or crack slaw, you're going to love this quick weeknight dinner recipe!
I've mentioned before that I've been doing a low carb keto diet off and on for the past 6 months or so. I lost 30 pounds in just a couple of months doing one earlier this year. Since then I've managed to keep the weight off and just do a week of the low carb diet here and there.

Well, the husband and I are having a little weight loss competition with each other (again! I won the first one!) and so I'm back to my low carb diet.

I've always said that I wouldn't share any funky low carb recipes here that need a bunch of special ingredients. The blog isn't changing much! But, I do want to share recipes that fit a low carb lifestyle and will be devoured by carb lovers! Which brings me to this crack slaw!

One of the foods that I really crave a lot is Chinese take out. I love fried rice - especially my bacon fried rice! Gyoza is another favorite of mine. But, let's be real. Egg rolls are where it's at. I have been known to go to the Panda Express drive through just for a couple of mediocre egg rolls when I'm lazy and desperate and not watching my carb intake.

I've shared our favorite egg rolls with you guys before, but the wrappers are loaded with carbs and frying egg rolls is pretty time consuming. No good! So, I basically just made the filling, dumped it in a bowl, and ate it with a fork.

This crack slaw is the perfect low carb Chinese food. I seriously could not get over how much this tastes like an egg roll. And my word, it's so much easier than actually frying egg rolls!

This dinner clocks in at less than 400 calories, 5 grams total carbs, 3 net carbs, 23 grams of fat, and 23 grams of protein (with the disclaimer that I cannot guarantee this information is accurate. It was calculated on My Fitness Pal's nutrition calculator and your mileage may vary).

Calories 324 Calories from Fat 207

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

It's pretty perfect for a low carb dinner and it's super filling and just packed with flavor. Best part? It's done in less than 20 minutes. You could absolutely swap in some ground chicken for the sausage and you'd save some fat. Low carb diets need fat though, so this is perfect for me!

Some of our favorite low carb recipes include this cheeseburger casserole, low carb stuffed peppers, and my low carb chicken salad.

Be sure you also check out my low carb Asian chicken lettuce wraps. They're a great low carb recipe that my whole family loves. My low carb meatloaf is pretty rad too and it's wrapped in bacon!

by Karly

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Sausage Egg Roll In A Bowl - Buns In My Oven

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Whether you call this egg roll in a bowl or crack slaw, you're going to love this quick weeknight dinner recipe! I've mentioned before that I've been doing a low carb keto diet off and on for the past 6 months or so. I lost 30 pounds in just a couple of months doing one ...

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This Stuffed French Bread is the ultimate dinner your family will love. Ready in only 30 minutes!
It was a little difficult to take a good picture of this Stuffed French Bread, but I HAD to share the recipe. It was so delicious! A cheesy and flavorful ground beef mixture stuffed inside French Bread. Holy moly, so good! It's even better if you use my homemade French bread recipe.

Another reason I love this comforting stuffed bread so much is because it's one of those easy 30-minute meals. Perfect for those tired, stressful, I-don't-feel-like-cooking nights. 🙂 The meat mixture requires a skillet prep of around 15 minutes, then you pop it in the oven for another 15. After that you're on your way to a crispy on the outside, yet soft on the inside, delish French bread sandwich!

French bread stuffed with a cheesy and flavorful hamburger mixture. Slice into pieces and serve like sandwiches!

By Life in the Lofthouse.com

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This Stuffed French Bread is the ultimate dinner your family will love. Ready in only 30 minutes! It was a little difficult to take a good picture of this Stuffed French Bread, but I HAD to share the recipe. It was so delicious! A cheesy and flavorful ground beef mixture stuffed inside French Bread.

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With 1 -2 Tbsp. bacon grease, saute the onion in the grease until the onions are translucent and golden, then add the cooked chicken pieces in and stir to coat.

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There's nothing more comforting than twice baked potatoes - unless you turn them into a casserole!

This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in a delicious casserole form!

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Pure comfort food. That's what this Twice Baked Potato Casserole is all about. Last week my husband had a potluck at work. He texted me saying that he needed me to make potato salad. Potato salad?? It just sounded so boring. I had made a baked potato salad for his coworkers before and it had gone over quite well and so I thought I'd make that again.

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But then I was feeling guilty about sending the same dish twice, even though it's been over a year, and I started thinking about twice baked potatoes, and how I could turn that into a salad and this casserole was born.

Now, you can forgo the second round of baking and serve this potato salad cold or warm instead of hot. Totally up to you. I think the melty cheese is what pushes me over the edge when I'm craving twice baked potatoes so I opted for that.

I started by baking up some russet potatoes. You can use whatever variety you like best. After a quick rub down of olive oil and kosher salt, they get baked up nice and crisp in the oven. I bake my potatoes on a sheet pan to keep my oven from getting all messy. You can wrap them in foil but then you won't get the super crispy skins which is what I was going for.

After the potatoes are baked up nice and tender, let them cool until you can handle them with ease. I left my skins on because the crispy potato skins are part of the twice baked potato experience. If that freaks you out, just peel the skin off. It comes off super easily after the potatoes are baked.

Now it's time to mix them with all of you favorite twice baked potato fixins. I used sour cream, sharp cheddar cheese, bacon, and green onions as well as a bit of mayo to help this casserole hold together and to make it extra creamy. It's a must.

I topped it with some extra cheese and bacon and stuck it back in the oven to get "twice baked". A final sprinkle of green onions to complete the twice baked look and this casserole is ready to go. The best part of this casserole is the crispy potato skin - sooo good!

How to make this TWICE BAKED POTATO CASSEROLE:

Twice Baked Potato Casserole

More comfort food!
Cheesy Chicken Broccoli and Rice Casserole Philly Cheesesteak Potato Skins Bacon Cheeseburger Pizza Pinwheels
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Twice Baked Potato Casserole + VIDEO - Mom On Timeout

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There's nothing more comforting than twice baked potatoes - unless you turn them into a casserole! This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in a delicious casserole form! Let's be friends! Sign up to get my new recipes in your inbox!

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Restaurant Style Blender Salsa with Baked Lime Tortilla Chips are so fresh and ready to eat in less than 10 minutes!

Well, good Monday morning! Are you all bright and beaming because you're happy to be alive?

Thought so!

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Me and my little munchkin had a bit of a girls weekend because my husband was off at his monthly National Guard drill. Even though I hate hate hate having him away and begrudgingly let the state of Oregon borrow him, we tried to make the most of the weekend. "Making the most of it" meaning: eating all the Halloween candy in the house, shopping, cookie making, sleeping in-ing {or at least trying to sleep in-daylight savings kind of screwed me over}, mini pie making, and salsa and chips making. A good weekend indeed!

AND, as a bonus, I was able to have a little free time to myself which means I caught up on blogging 🙂 Yippee! So be sure to check out our trip to Seattle and to vote on the Oreo Finalists desserts! I really mean it.

Anyways. This salsa is the bomb. I love fresh salsa a bunch and even posted a Sweet & Spicy Salsa a few years ago that is similar to this but, sometimes, you gotta make the old school, plain jane kind of salsa. I purposely made this plain and MILD because {1} I am a woosie {2} I like things plain and {3} I have a picky child. The end. Oh, and I had all the ingredients on hand. Aaaaand felt like Mexican. Which is every 12 hours these days.

I didn't have my favorite 'Hint of Lime' Tostitos hanging around, so I tried making my own. SO SO good 🙂 I love limey things. Especially crunchy salty limey things. These chips did not disappoint. Obviously they weren't the same because I baked them, but super delicious none the less. Fabulous time saver when you're in a pinch. Both of these items were ready in about 5 minutes each, so 10 minutes from now you could have this snack whipped up. Perfect for upcoming holiday parties! Hint hint.

Here's how you make it:

For the chips, start by cutting a few tortillas into wedges and throwing them into a bowl. Like so.

To that we're going to add 3 things: olive oil, salt and lime zest. First, toss the oil over the chips. Not a lot....1/2 tablespoon.

Then you'll mix together the salt and lime zest and make a margarita. WAIT. Wrong recipe.

Toss the salt and lime juice in with the tortilla wedges and place onto a baking sheet. If you want them to brown all even steven, place them in one nice even layer. Clearly I didn't care too much about that. Bake these at 350 degrees for 3-5 minutes or until browned, crispy and fragrant.

While the chips bake, we'll make the salsa. Pour 3 cans of petite diced tomatoes into a blender. I don't think it really matters if you use diced tomatoes instead of petite diced tomatoes since it's all getting blended anyways.

To the blender, add in some jalapenos, garlic, red onion and lime juice.

And don't forget a good handful of cilantro. Make sure you wash your cilantro well before adding it into the blender! I speak from experience.

Now add in a few seasonings and that's it! Pulse this in the blender until the desired consistency is reached. I like mine in itty-bitty chunks.

This right here is perfect! Pour this into a bowl and get ready to live.

Your chips should be just about ready, so pull those babies out and dig in!

This right here is a thing of delicious beauty. And, it's low fat and healthy too....assuming you don't eat it all yourself. Perfect as an after school snack or appetizer. The salsa can stay fresh in the fridge for up to 3 weeks in an airtight container. I'm sure it could last longer then that, but it's so good, you'll want to throw this onto everything in site.

I almost just ate this with a spoon that's how good it is. Or just another sign that I'm weird. The printable is below....have a great week!

Restaurant Style Blender Salsa with Baked Lime Tortilla Chips

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Restaurant Style Salsa with Baked Lime Tortilla Chips | Lauren's Latest

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Restaurant Style Blender Salsa with Baked Lime Tortilla Chips are so fresh and ready to eat in less than 10 minutes! Well, good Monday morning! Are you all bright and beaming because you're happy to be alive? Thought so!

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Slow Cooker Slow Cooker Salisbury Steak is one of our favorite comfort foods. Tender beef patties simmered in rich brown gravy with mushrooms and onions. This crockpot salisbury steak is perfect served over mashed potatoes, rice or pasta!
by Holly

Slow Cooker Salisbury Steak

This easy Salisbury steak one of our favorite family meals! I love using my slow cooker any time of year! We serve this on top of garlic mashed potatoes or rice but my all time favorite is serving it over cooked macaroni noodles. Add a side salad and you've got the perfect meal!

Since I'm the one who does most of the cooking, I love coming home to a ready meal and this easy slow cooker Salisbury Steak recipe tops my list.

The beef patties simmer all day in a rich gravy with mushrooms and onions resulting in a really flavorful dish and making them extra tender.

A lot of people confuse Salisbury steaks (which is a combination of ground beef in gravy) with Swiss Steak which is generally minute steak with a tomato-based sauce. (You can find my favorite Swiss steak recipe here).

Tips for Crockpot Salisbury Steak

This Easy Salisbury Steak can be prepared in a skillet but I love it in the slow cooker since it can be prepped ahead of time and it's ready right when we get home from soccer practice.

Homemade patties: it doesn't take long to make the beef patties homemade, and they taste absolutely delicious.

Sear the Patties: The simple step of searing the beef patties just helps them to hold their shape without falling apart plus browning meat always adds extra flavor!

Freeze Option: I often double the beef patties in this recipe and freeze half of them (without browning them first) for next time. If you happen to have pre-made frozen beef patties they can be used in this recipe as well with great results.

Ground Turkey Option: We have also made this recipe with ground turkey (I also add a bit of celery to the mixture) and a turkey gravy with great results. The patties always come out flavorful and fork tender.

Once seared the patties are layered in the Crock Pot with sliced onions and mushrooms. Next, I combine the gravy ingredients and pour it over the patties. While some recipes do call for cream of mushroom soup, I prefer this version with a richer darker gravy.

Easy Salisbury Steak Leftover Idea

Should you be lucky enough to have leftovers (we rarely do), this reheats perfectly and makes a great messy sandwich in a hamburger bun topped with sliced tomatoes and mayonnaise.

This easy salisbury steak recipe reheats perfectly and freezes well too!

What to Serve with Easy Salisbury Steak

Slow Cooker Salisbury Steak

Servings 6 servings

Author Holly Nilsson

Course Entree, Main Course, Slow Cooker

Cuisine American

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Slow Cooker Slow Cooker Salisbury Steak is one of our favorite comfort foods. Tender beef patties simmered in rich brown gravy with mushrooms and onions. This crockpot salisbury steak is perfect served over mashed potatoes, rice or pasta! by Holly This easy Salisbury steak one of our favorite family meals!

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This Chicken Rice Casserole is a crowd-pleasing dinner that comes together in under 5 minutes of prep time!

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This Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden. The creamy Alfredo sauce generously coats the juicy shrimp and noodles. Your family will be humming with every bite and will request it for dinner again and again. One of our favorite shrimp recipes!

This post may contain affiliate links. Read my disclosure policy.

If you cook the sauce while the pasta is on the stove, you can be done with the entire meal in under 30 minutes. It's so simple and has a short list of ingredients, but tastes restaurant quality. This homemade creamy shrimp pasta is way better than going out because it's not overly salty like dining out tends to be and you don't get the big bill at the end of your meal #winning!!

Watch How to Make Creamy Shrimp Pasta Recipe:

This is one of the best reviewed recipes on our blog and for good reason (read the glowing reviews here). Creamy shrimp pasta is super easy and tasty! Many of you have told me that you love it more than Olive Garden's Shrimp alfredo, which is an amazing compliment.

Want to Substitute the Wine?

No problem! Here is a great white wine substitute: squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/2 medium lemon) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.

Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.

Funny how that little bit of black pepper, parsley and parmesan cheese really fancies it up at the end, making it look and feel like fine dining. It's the perfect time to whip out that hand cranked pepper mill to set the mood! 😉

Pasta Recipes to Explore:

These are the most popular pasta recipes on our blog - the top rated and best loved.

⬇ Print-Friendly Shrimp Pasta Recipe:

Creamy Shrimp Pasta Recipe (VIDEO)

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta!

Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Tools We Used in this Recipe (Amazon affiliate links):

Love shrimp? Explore all of our top shrimp recipes here. I hope this easy shrimp pasta becomes a new favorite for you!

P.S. Because I've had loads of questions about omitting the wine - I think the wine really makes the flavor in this dish next-level delicious but if you prefer not to use it, the recipe still works, just replace it with chicken broth, season the sauce to taste and add a splash of lemon juice for extra flavor.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Creamy Shrimp Pasta Recipe (VIDEO) - NatashasKitchen.com

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This Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden. The creamy Alfredo sauce generously coats the juicy shrimp and noodles. Your family will be humming with every bite and will request it for dinner again and again. One of our favorite shrimp recipes! This post may contain affiliate links.

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This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce. Just like our favorite Chicken Stroganoff, this dish is served over tender egg noodles.
Loads of tender mushrooms add tons of flavor, while I most often use white mushrooms, portobello or cremini are a great addition as well.

A Quick Comfort Meal

Ground beef stroganoff is one of those comforting meals that is quick and easy to make, plus it can feed your whole family with a short list of ingredients! How about a hearty meal of beef stroganoff in less than 25 minutes? Count me in, this is perfect for a busy weeknight!

This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (and without cream of mushroom soup). I love dishes that come together so quickly (like Cabbage and Noodles or 20 Minute Fajitas) and even more so when everyone at the table wants seconds!

How to Make Ground Beef Stroganoff

You truly will not believe how crazy easy this is! You're literally just minutes away from getting this beef stroganoff on the table!

1. Brown beef, onions and garlic.

2. Add mushrooms, sauce & seasonings. Simmer a few minutes.

3. Start your egg noodles cooking!

4. Stir in sour cream and serve over egg noodles.

Beef Stroganoff Tips

Beef: This recipe can be slightly tweaked based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork. If using something other than beef, you'll likely want to add some extra beef bouillon for a richer flavor! I highly suggest using the condensed beef broth in a can (instead of the box) for the best flavor!

Mushrooms: Of course fresh mushrooms are best and while this recipe calls for white mushrooms, I've used a combination of white, cremini or portobello all with great results. In a pinch, you can use canned mushrooms as well.
Sauce:

Keep in mind that sour cream may curdle if it boils so the sauce is thickened and removed from the heat before it is added.

No sour cream? Greek yogurt is a good substitute (or if you just prefer it).

To Thicken Sauce: You can add a little bit of extra cornstarch slurry to reach desired consistency. Mix equal parts cornstarch and cold water and pour a little bit at a time while stirring sauce.

Flavor Boosters: We love this stroganoff exactly as written but if you'd like to spice it up a bit, add one of the following:

Stir in a teaspoon or so of dijon mustard

Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)

Add a couple of slices of chopped raw bacon along with the onion & beef

Add a small dash of smoked paprika and a dash of hot sauce

We typically serve this over egg noodles but it's great over mashed potatoes, sweet potatoes or even spooned into a roll sloppy joe style! Add a side salad and a loaf of crusty bread (to sop up any sauce left on your plate) for a great meal in under 30 minutes!

Got Leftovers?

Refrigerate leftovers in a sealed container 3-4 days.

Freeze: If freezing this ground stroganoff, leave out the noodles or potatoes and freeze just the stroganoff itself.

Reheat: If frozen, defrost leftovers in the fridge overnight. Drain off any liquid that has separated from the sauce (the cornstarch can sometimes cause separation). Heat in the microwave or on the stove top on low heat until warm.

Ground Beef Stroganoff

Servings 4 servings

Author Holly Nilsson

Course Main Course

Cuisine American

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Ground Beef Stroganoff (Hamburger) - Spend With Pennies

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This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce. Just like our favorite Chicken Stroganoff, this dish is served over tender egg noodles. Loads of tender mushrooms add tons of flavor, while I most often use white mushrooms, portobello or cremini are a great addition as well.

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by Holly Cranberry Salad is the perfect side for any turkey dinner! A delicious mixture of fresh homemade cranberry sauce combined with pecans, coconut, marshmallows and pineapple.
This salad reminds me of my favorite Millionaire Pie recipe with a deliciously tart cranberry twist!

Cranberry Salad

Cranberry salad is called a salad but it's not really salad at all (kind of like Watergate Salad or Strawberry Banana Salad). It's almost more like a dessert salad but we always serve it on the side of our turkey dinner, like Ambrosia Salad.

Regardless what you call it, my family loves this easy cranberry salad! Fresh tart of cranberries, juicy pineapple, pecans for crunch all in a sweet creamy base!

How to Make Cranberry Salad

This cranberry salad recipe starts with an easy homemade cranberry sauce. The cranberry sauce in this recipe uses a bit less sugar so it's more tart which balances the sweetness of the rest of the ingredients. You can certainly use a store bought whole berry cranberry sauce in place of the homemade version but this does change the recipe slightly since the store bought sauce is sweeter. Creating the homemade sauce is so easy, just a 3 items in a pot and let it boil and cool. Don't worry too much if your cranberry sauce seems a little runny, it thickens as it cools.

1. Make cranberry sauce and cool

2. Combine all ingredients

3. Refrigerate at least 4 hours

So easy right? This cranberry salad is going to become a new favorite in your house too; a little sweet, a little tart and a lot delicious!

In this recipe I don't add all of the cranberry sauce to the mixture because I'd like to keep the consistency a bit thicker. You can certainly add all of it if you'd like but the salad won't be quite as thick.

The little leftover cranberry mixture can be used to drizzle on anything sweet from Vanilla Bundt Cake to ice cream or even spread over Banana Bread! Remember it's a bit more tart than a traditional cranberry sauce so it goes well with something sweet!

If you don't have pecans on hand, walnuts are another great option.

This cranberry salad can be (and actually should be) made ahead of time. I try to make it at least 4 hours ahead but the day before is perfect too!

More Cranberry Dishes You'll Love

Millionaire Cranberry Salad

Servings 10 servings

Author Holly N.

Course Dessert, Salad, Side Dish

Cuisine American
REPIN this Fantastic Side Dish

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Millionaire Cranberry Salad - Spend With Pennies

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by Holly Cranberry Salad is the perfect side for any turkey dinner! A delicious mixture of fresh homemade cranberry sauce combined with pecans, coconut, marshmallows and pineapple. This salad reminds me of my favorite Millionaire Pie recipe with a deliciously tart cranberry twist!

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Shepherd's Pie Loaded Baked Potatoes are a fun, simple twist on a classic St. Patrick's Day meal.Carrots and potatoes and cheese, oh my! #SundaySupper has a menu from appetizers and dinners to breakfast and sides, and even desserts featuring root vegetables. These shepherd's pie loaded baked potatoes are a perfect way to enjoy a gluten free St. Patrick's Day!

You've gotta try this easy recipe...

My kids love a book called I Will Never Not Ever Eat a Tomato with Charlie and Lola from that cartoon TV show. They've actually never watched the show, but I stumbled upon the book in a little bookstore in Burlington, Vermont about two years ago. It was shortly after The Bug, following the unfortunate timing of stomach virus onset just after eating a spaghetti dinner, banned all tomato products from his life except ketchup. When I saw the title I knew he had to have it.

It is a super cute book, and one that I actually don't mind reading repeatedly. Little Lola is an extremely picky eater. Big brother Charlie does everything he can to get her to eat a nutritious dinner by insisting that he is giving her Orange Twiglets from Jupiter, Green Drops from Greenland, Cloud Fluff, and Sea Nibbles from the undersea grocery store, and not the carrots, peas, mashed potatoes, and fish sticks that she so despises. But the tables get turned on Charlie when, much to his surprise, she requests the most dreaded veggie of all - tomatoes - by asking for "moonsquirters".

Now I must say, as happy as I am that they enjoy reading the book, I was hoping the tactic would work for me. My kids are not picky eaters in the least, but The Bug doesn't care whether I call them tomatoes or moonsquirters - he is NOT going to eat them.

And Little Dude, well, he needs a book called "I Will Never Not Ever Eat a Potato" because the kids refuses any sort of potato. Well except fries (yes, even homemade oven fries, and not just the French fries he steals off of daddy's plate when we go out to eat) and that time that I made potato waffles. But calling it "cloud fluff" is not going to convince him to dig in to a pile of mashed potatoes. He won't eat them roasted or even loaded with cheese.

But it was definitely his loss that he won't eat them baked either, because the rest of us loved these...

These Shepherd's Pie Loaded Baked Potatoes were a total family-pleasing dinner.

Well, except my little picky potato dude, who ate all the filling but insisted that I remove all evidence of potato contamination from his plate. The Bug devoured his entire serving plus seconds, and even took some of the leftover filling in his thermos for lunch a couple days later. And The Hubby and I enjoyed ours as well. It really couldn't be easier, either. Bake some potatoes in the oven or microwave, cook up a simple filling with ground beef and frozen veggies, load those potatoes and top with plenty of cheese.

Now I know I'm gonna get flack. Shepherd's Pie has lamb. Shepherd's Pie has a more traditional brown gravy-type sauce. The potatoes aren't mashed. Can we just say it's inspired by Shepherd's Pie and leave it at that? It tastes good. Just go make it. Call it Beef and Veggie Loaded Baked Potatoes if you like. It's all good. I'm okay with that.

[Tweet "Shepherd's Pie Loaded Baked Potatoes - an easy and fun twist on a classic!"]

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Let me know what you think of these Shepherd's Pie Loaded Baked Potatoes!

Shepherd's Pie Loaded Baked Potatoes

A fun and easy twist on a classic recipe with a simple beef and vegetable filling for stuffed baked potatoes.

Ingredients

Instructions

1. Bake the potatoes in a 400°F oven for about an hour or until they can be pierced easily with a fork. Or you can cook in the microwave for about 10 minutes, rotating after five minutes.

2. While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any excess grease.

3. Stir in the tomato paste, Worcestershire sauce, and beef broth.

4. Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.

5. Cut a slit down the length of one potato then another one perpendicular to make an "x". Squeeze the sides of the potato to open it up and place in a glass baking dish. Repeat with the remaining potatoes.

6. Spoon the filling into the potatoes and top with shredded cheese.

7. Return to a 400°F oven for about 5 minutes, or place under the broiler for 2 or 3 minutes, or until cheese is melted and lightly browned.

by Brianne Izzo

Give it a 5 STAR rating and share your photos on Instagram with the hashtag #CKCrecipes!

Enjoy!

Here are some more creative takes on Shepherd's Pie...
Appetizers Breakfast Main Sides Desserts
And the rest of the #SundaySupper Root Vegetable Recipes...

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Shepherd's Pie Loaded Baked Potatoes are a fun, simple twist on a classic St. Patrick's Day meal. Carrots and potatoes and cheese, oh my! #SundaySupper has a menu from appetizers and dinners to breakfast and sides, and even desserts featuring root vegetables. These shepherd's pie loaded baked potatoes are a perfect way to enjoy a gluten free St.

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Creamy Garlic Butter Tuscan Shrimp (+ VIDEO)

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Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy rich garlic parmesan sauce filled with sun dried tomatoes and spinach!

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Salmon Patties, made from wild caught canned salmon, are an easy to make dinner time favorite in our house and are the best salmon cake recipe ever!
Why this recipe works:

This recipe is one of my most popular recipes and has been viewed almost 2 Million times.

It has also always been my family's favorite dinner. When I ask the kids what they want for dinner on their birthday, they say salmon patties.

Other than the taste, I love this recipe because it's an easy dinner that comes from the pantry. How many times have you gone to make dinner and realized that the only meat you have on hand is completely frozen?

Because this recipe uses canned salmon, it's easily available and is one of my favorite options for a quick and easy dinner on the table in less than 30 minutes.

How to make them:

1. If using canned salmon with bones and skin, decide whether you want to separate the meat or just mix everything together (photo 1).

2. Mix the canned salmon with egg (it binds all of the ingredients together), along with bread crumbs, green onions, parmesan, and lime juice (photo 2).

3. Form the salmon patties by hand and place them in screaming hot oil in a frying pan (photo 3). The screaming hot part is necessary to get that nice crispy outside.

4. Once they are crispy and golden brown on the bottom, flip them once to get crispy on the other side (photo 4). Once done, serve hot with your favorite sides.

More about canned salmon:

If you've never used canned salmon, I feel it is my duty to educate you first. And based on the sheer number of reader comments this recipe has gotten, people are very passionate about this subject.

Bottom line: you can eat the skin/bones/fat or you can leave them out. They are completely edible and it is 100% a matter of preference.

Canned salmon comes in two variations: with and without the skin and bones.

If you buy canned salmon without the skin and bones, it is very similar to canned tuna. You only need to drain it and follow the recipe.

If you buy canned salmon with the skin and bones, it's basically a chunk of the whole animal (minus the organs) that has been pressure cooked in an aluminum can. You can choose to eat everything in the can (skin, bones, spine, fat, etc.) or you can carefully pick them out and discard to separate the meat.

The bones are really soft because they've been soaking in liquid under pressure. The lightest squeeze in between your fingers crushes them. The bones, the skin, and the darker grey meat are full of nutrients.

Me? I pick through that canned salmon like I'm a surgeon and it is my patient.

Salmon patty recipe variations:

Throughout the years I've been constantly changing this recipe to add variation. My readers have made some really great suggestions too!

Instead of using panko bread crumbs, try making salmon patties with cornmeal. I've done this before (but used a mixture of cornmeal and breadcrumbs) and it gave my salmon cakes a great texture. You can also make them with crushed crackers.

Ever try salmon patties with mayonnaise? It makes them so moist with tons of added flavor.

I get asked all the time if these can be made with fresh salmon. My answer is yes - you can make these with fresh salmon if you want to cook the fresh salmon first, but because this recipe is based on what my mom made growing up, I will always recommend using canned salmon.

How about a salmon patty sauce? I think a basil garlic aioli or an easy remoulade would be amazing with these salmon cakes!

What to serve with salmon cakes:

The outside of my salmon patties is oh-so-perfectly crispy. The inside is moist and delicious.

We usually serve these up with a starch like rice or potatoes as well as a green vegetable such as a salad or wilted spinach. I also love eating them cold and leftover when they're mixed into a green salad with some delicious avocado. Sooooo good! That's why I always double or even triple the recipe.

Kitchen tools used:

Citrus Squeezer: These are the best ways to quickly get all of the juice out of a lemon, lime or orange without the seeds!
Spatula: One can never have too many good quality silcone spatulas, and this one is my favorite. It's a great size, has the perfect firmness, and doesn't leave a nasty silcone taste on your food.
Fry pan: I've been using Staub cookware for years. It gives your food a great crispy outside and distributes the heat evenly.
Nesting bowls: Every good recipe requires a good set of nesting bowls. I just ordered this set and love them! Light weight, great price, sturdy - perfect!

Related recipes:

Although this recipe has become a regular favorite in our house, we also like to mix it up a bit and make Crispy Southern Salmon Patties and Lemon Basil Salmon Patties, along with lots of other variations to keep things interesting!

I cook with salmon all the time. From fresh Pacific Northwest wild caught fillets cooked on a cedar plank to smoked salmon whipped up into an smoked salmon dip or creamy salmon pasta, our appetite craves the omega 3 filled goodness that salmon brings to the table.

Recipe video below!
Did you make this recipe? Please leave me a comment below to let me know what you think! I also love hearing of the different variations you all recommend! This recipe was originally published in June 2015 and has been updated with process photos, helpful information and cooking tips. Don't worry - I didn't change the recipe!

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Best Ever Salmon Patties RECIPE and VIDEO | Self Proclaimed Foodie

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Salmon Patties, made from wild caught canned salmon, are an easy to make dinner time favorite in our house and are the best salmon cake recipe ever! This recipe is one of my most popular recipes and has been viewed almost 2 Million times. It has also always been my family's favorite dinner.

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Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan

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Very simple and unbelievably delicious. I first had this when it was served at an impromptu Thanksgiving dinner given by a neighbor whose plans changed due to bad weather. She's long since moved to sunny Florida, but I have to thank Karen W. for this recipe since it's a real keeper. It's a great side for ham, pork or chicken, and of course, turkey. But it's so rich and filling, I often eat it alone as a main dish.

The casserole dish is from Pillivuyt and it's their "Eden" line. It's a 2 quart round gratin. Pillivuyt is made in France and this is guaranteed not to craze EVER. Their glazes are diamond-hard and this ceramic ware is durable. Of course it's pricey, but well worth it. Revol is another French manufacturer of the same quality. I purchased the Pillivuyt dish from Amazon.

Watch The Video

The Recipe

Buttery Broccoli Cheese Casserole

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Buttery Broccoli Cheese Casserole - The Midnight Baker

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Very simple and unbelievably delicious. I first had this when it was served at an impromptu Thanksgiving dinner given by a neighbor whose plans changed due to bad weather. She's long since moved to sunny Florida, but I have to thank Karen W. for this recipe since it's a real keeper.

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Bacon Chicken Alfredo Lasagna Roll Recipe by Tasty

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Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon.

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If you thought curly fries were the pinnacle of fry evolution, check this out.

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Shrimp Scampi Pasta with Asparagus... it really doesn't get any better than this! The light lemon garlic and herb sauce packs so much fresh and amazing flavor.

We took classic Shrimp Scampi and turned it into this shrimp scampi pasta recipe. Just like our Creamy Shrimp Pasta, this is perfect for busy weeknights because it's easy, takes less than 30 minutes and tastes like fine dining.

This post may contain affiliate links. Read my disclosure policy.

Shrimp Scampi Pasta Recipe:

Tossing shrimp scampi with pasta is our favorite way to serve scampi. The lemon butter scampi sauce is so fresh, vibrant and flavorful and goes so well with pasta.

Watch the video recipe below to see just how easy it is. You'll make this shrimp scampi pasta again and again!

What is the Best Shrimp for Scampi?

Look for raw shrimp (preferably wild caught) that are large 21-30 count. Slightly larger or smaller will still work but you will have to increase or decrease cooking time accordingly as shrimp can easily overcook.

Save prep time by purchasing shrimp that are already peeled and deveined. Tail on or tail off is based on preference. It's easier to eat without the tails but the presentation is nicer with tails on.

Can I Substitute Cooked Shrimp?

Cooking raw shrimp will give you the best flavor as it takes on the garlic flavors from the pan and will add flavor to the sauce, which is why we highly recommend raw shrimp.

If you have cooked shrimp on hand, be sure to fully thaw and thoroughly pat dry with paper towels. Add them to the pan just long enough to heat through. If you re-cook the shrimp, they will end up overcooked and rubbery.

How to Trim Asparagus:

Asparagus ends are fibrous and must be removed before cooking. The fastest way is by snapping off the ends and wherever they snap is where the fibrous part ends. You can also use a vegetable peeler to remove fibrous ends.

How to Make Shrimp Scampi Pasta:

With the exception of the pasta, the shrimp and scampi sauce come together in one pan. This recipe comes together fast so have all of your ingredients prepped and ready before you fire up the stove.

1. Bring a large pot of salted water to a boil and cook pasta until al-dente.

2. Place a large, deep pan over medium/high heat with 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes until crisp tender, stirring occasionally. Transfer asparagus to a plate.

3. In the same hot pant, add 2 Tbsp oil and 2 Tbsp butter. Once the butter melts, add garlic and sautee 1 minute. Add shrimp in a single layer, season with 1 tsp salt and 1/4 tsp black pepper and saute until shrimp are pink and opaque (2 min per side). Do not overcook.

4. Add 1/4 cup lemon juice, 1/3 cup parsley, 1 Tbsp lemon zest and stir to combine. Turn off heat, return pasta and asparagus to the pan and toss to combine. Serve with grated parmesan.

This shrimp scampi pasta with asparagus is so juicy and flavorful. Every noodle is coated with amazing fresh flavor.

Our Best Reviewed Pasta Recipes:

Watch How to Make Shrimp Scampi Pasta:

Mmm... this shrimp scampi pasta is ridiculously tasty. Enjoy this my friends!

Shrimp Scampi Pasta with Asparagus

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What's your favorite go-to (quick) weeknight meal?
Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Shrimp Scampi Pasta with Asparagus (VIDEO) - NatashasKitchen.com

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Shrimp Scampi Pasta with Asparagus... it really doesn't get any better than this! The light lemon garlic and herb sauce packs so much fresh and amazing flavor. We took classic Shrimp Scampi and turned it into this shrimp scampi pasta recipe.

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Get Spaghetti Pie Recipe from Food Network

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This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup to be exact. This recipe will become a staple in your household.

Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe. This Dill Pickle Soup is absolutely one of the best tasting soups you'll come across. It does help if you are a pickle lover, but in case you're not, this soup recipe might finally change your mind (it's that good). This pickle soup recipe was evenmade on THE CHEW and the chefs loved it. I was utterly flabbergasted when I saw this soup being made on TV.

Oh my goodness, again, THIS. PICKLE. SOUP. I'm completely addicted. I just can't stop eating it. It's the perfect amount of sour and savory pickle flavor and the thickness of the soup is just right. I'm in love with it. And it's the kind of love where you want to eat that thing for dinner and breakfast. I know you get me.

If you've been following here long enough, you'll know I'm dill pickle obsessed anyway. Hopefully, by now, you've also tried my Dill Pickle Dip, the BEST Dill Pickle Sandwich, Dill Pickle Butter (you have to), and my Dill Pickle Popcorn. They are all so delicious you just might turn into a pickle-loving fiend if you make them all.

This bowl of soup is comfort food to the max! It really is one of the most delicious tasting soups, as strange as it sounds. If you've had it...you know.

Polish Dill Pickle Soup

I'm not really sure where my adoration of dill pickles hails from. I grew up in a Polish home, where lots of traditional polish food was made. Pickles were a staple and a soup like dill pickle soup was not something out of the ordinary. I do know my Mom ate an entire jar of dill pickles one hot, August, night and proceeded to go into labor, with me. My Dad and I used to eat copious amounts of dill pickle sandwiches just because we loved them so much. He would have adored this soup. Don't worry Dad I've eaten enough for both of us.

This is also a quick and easy meal, taking no longer than 30 minutes to make. Many have asked if they can make this dill pickle soup in a slow cooker, but it doesn't really work, since you need to get it boiling. Plus, it's ready so quickly, it's already a time saver.

This post may contain affiliate links. Please read my disclosure policy.

I chopped my carrots and pickles with my small chopper. I know so many of you have one. But don't worry, you can chop with a knife too. The chopper is just faster and you do want the carrots and pickles made a little finer than a regular dice.

For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four.

Overall, I think you're going to find the overall preparation of this recipe very easy and straightforward.

Serve this dill pickle soup with mycrusty bread to make it a complete meal.

This soup is a very filling and hearty meal.

For more tasty and easy soups, check out all of mySOUP RECIPES. Also, this collection of 17 Comfort-Style Soups Your Family Will Love has some of my favorite meals all available in one collection of recipes.

If you still can't get enough pickles, make sure to try the recipes available in this collection of 12 Mouth-Puckering Dill Pickle Recipes, they are all amazing. My Fried Pickles are also something every pickle lover should know how to make. These Antipasto and Cheddar-Pickle Skewers will come in handy for a last-minute entertaining idea. If you are looking to take your Sunday mornings to a whole new level, make sure to serve up this Dill Pickle Bacon Bloody Mary to all your pickle-loving friends.

Just for fun, have you ever imagined making a fruit-based salsa with grapes? This Grape, Corn and Black Bean Salsa is going to rock your world. And if you have ever been looking for the perfect, green, cocktail for St. Patrick's Day, you might want to give these Glowing Geckos a try.

FYI: Please join our NEW NOBLE PIG FACEBOOK GROUP for a more in depth look at recipes, cooking tips and other member contributions.

Dill Pickle Soup Recipe

Dill Pickle Soup

This recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup. It will become a staple in your household.

Optional garnishes: sliced dill pickles, fresh dill and black pepper

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)

Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Dill Pickle Soup Reviews and Comments

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This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup to be exact. This recipe will become a staple in your household. Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe.

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Everyone needs a good homemade spaghetti sauce in their recipe collection and this one is mine. It's rich, meaty, deliciously seasoned and easy enough to make any night of the week.

I've worked on perfecting this Easy Homemade Spaghetti Sauce over the years and recently decided it was time to jot down the "little of this, and little of that" and share it with you all. There are some really great jarred sauces out there, but from time to time I feel the need to cook up a batch from scratch.

Because, after all, there are few things that will make your home feel cozier than having a pot of homemade sauce bubbling away on your stove.

This recipe was designed to be easy and use items I consider to be kitchen staples. Dry herbs, canned tomatoes, beef broth, onion, and garlic. All you need to do is defrost a pound of ground beef, get it started, and let it simmer while you boil your pasta.

With just a 30 minute simmer, the sauce will reach just the perfect consistency for spooning over a mound of cooked pasta. If you'd like, you can let it simmer longer for an even richer, thicker sauce.

TOMATOES

The most important aspect to ensure you end up with a sauce that has a nice acid balance is to choose the right canned tomato product. Canned whole San Marzano tomatoes are an excellent choice for sauce making. The plum style tomato is highly flavorful, sweet, and naturally less acidic than many other varieties. Authentic San Marzanos are grown in Italy and the cans will be marked as such, but the seeds are available and grown worldwide. I've had good luck with the less expensive U.S. grown and canned "San Marzano Style" tomatoes and will generally use what I find at a good price at my local store.

From time to time I will sub crushed tomatoes but always try to use a high quality Italian tomato product.

SEASONING

The seasonings are what you would expect - basil, oregano, and thyme - but I've also added a bit of fennel seed and just enough crushed red pepper to add a kick but not much heat. The fennel seed adds that somethin' somethin' that sets this sauce apart from your average run-of-the-mill sauce and makes it abundantly clear that you're eating something homemade. To amp the flavor, lightly crush the fennel seed before adding it to the pot.

Salt is vital but don't forget that canned tomato products have plenty of sodium so it's best to go light on the salt in the beginning. I find the 1/2 teaspoon I add at the beginning is enough for our taste. Always taste your sauce before serving and add additional seasoning only if you think it needs it.

THE BUTTER OPTION

For an even more velvety, flavor balanced sauce, try melting a couple of tablespoons of butter into the sauce at the end of the simmer time. I've added this as an optional step and honestly, I rarely find it needs it, but butter really does do something magical to tomato based sauces. Try it sometime!

THE PAN

It's vital to use a non-reactive pan when cooking with very acidic or alkaline foods like tomatoes. Reactive pans, including unlined aluminum, cast iron, and copper, can cause the food to pick up a metallic flavor. Instead, opt for a non-reactive pan with a stainless steel or enameled cast iron cooking surface. My favorites include this Le Creuset enameled cast iron pan and this less expensive but still very high quality stainless steel pan from Calphalon.

A slight variation on this sauce creates these incredible Meaty Lasagna Roll-Ups. The recipe includes complete make-ahead and freeze directions.

This sauce is a great starting point for so many Italian dishes from spaghetti to lasagna to a delicious baked ziti. Toss a simple green salad, slice a loaf of French bread, open a nice bottle of wine, and you've got yourself an incredible meal!

More easy Italian recipes you'll love:

My Mom's Legendary Italian Salad Dressing | Brown Eyed Baker
Easy Chicken Cacciatore with Pasta | The Wanderlust Kitchen
Easy Garlic Parmesan Knots | Valerie's Kitchen
Easy Tomato Basil Pasta with Veggies | Chelsea's Messy Apron
Creamy Sun Dried Tomato Pasta with Chicken | Well Plated by Erin
Skillet Lasagna | Valerie's Kitchen

Easy Homemade Spaghetti Sauce

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Everyone needs a good homemade spaghetti sauce in their recipe collection and this one is mine. It's rich, meaty, deliciously seasoned and easy enough to make any night of the week. I've worked on perfecting this Easy Homemade Spaghetti Sauce over the years and recently decided it was time to jot down the "little of this, and little of that" and share it with you all.

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Are You A Hummus Lover? Then You NEED Try These 4 Delicious Versions Of The Best Snack On Earth

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Chicken alfredo roll-ups are a dreamy, creamy weeknight dinner masterpiece.

3 tbsp. butter (plus more greasing the dish)

3 tbsp. flour

2 1/4 c. milk (preferably 2% or whole)

Juice of 1 lemon

2 tsp. chopped parsley

2 garlic cloves, minced

2 tbsp. cream cheese, softened

2 c. shredded rotisserie chicken

1/2 c. finely grated Parmesan

8 cooked lasagna noodles

kosher salt

Freshly ground black pepper

1. Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.

2. Melt butter in a large skillet over medium heat. Add garlic and sauté until garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and about 1 teaspoon of parsley. Season to taste with salt and pepper. Then stir in shredded chicken.

3. Spoon a thin layer of sauce onto the bottom of the baking dish.

4. Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups.

5. Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.

PIN IT FOR LATER

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Chicken alfredo roll-ups are a dreamy, creamy weeknight dinner masterpiece. 3 tbsp. butter (plus more greasing the dish) 3 tbsp. flour 2 1/4 c. milk (preferably 2% or whole) Juice of 1 lemon 2 tsp. chopped parsley 2 garlic cloves, minced 2 tbsp. cream cheese, softened 2 c.

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Stuffed cabbage rolls made easy.

Stuffed cabbage is a delicious traditional dish from eastern Europe. There are lots of ways to make it, but the most familiar way is to mix ground beef with onion, garlic, and cooked rice, wrap this filling in boiled cabbage leaves, cover it with tomato sauce, and bake it in a casserole dish. The juices from the meat ooze out into the rice and blend with the tomato sauce to make a yummy, hearty, savory meal.

Unfortunately, making it this way is a big hassle. You have to cook the cabbage first, and then mix up the filling, and then load it into the cabbage leaves and roll them up and put them in the dish and spoon on the tomato sauce...and then wait 45 minutes for the whole thing to cook.

So I decided it was time to give this complicated dish a makeover. Just like my Easy Crockpot Lasagna Ravioli and my Chicken Cordon Bleu Bites, these One Pot Unstuffed Cabbage Rolls have all the flavor of the original recipe, but they're way easier to make. No need to mess with boiling and stuffing and rolling up a bunch of cabbage leaves...just brown the meat, add the rest of the ingredients, and let it all simmer in one pot until it's done.

Stuffed cabbage that tastes just like Grandma's...but without all the work.

One Pot Unstuffed Cabbage Rolls

( printable recipe at bottom of post)

1 lb lean ground beef
2-3 garlic cloves, minced
1/2 cup onion, diced
1 small green cabbage head, chopped (about 4 cups)
2 (14.5 oz) cans diced tomatoes
1 (8oz) can tomato sauce
1/2 cup beef broth
1 teaspoon paprika
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon pepper

1. In a large, deep skillet or dutch oven, brown ground beef, onions and garlic together. Cook until browned and crumbly, 5 to 7 minutes; drain and discard grease.

2. Add cabbage, tomatoes, tomato sauce, broth, paprika, sugar, salt, and pepper and bring to a boil.

3. Cover and reduce heat, and simmer until cabbage is tender, about 30 minutes. Enjoy as is, or serve over rice.

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XO
Corey, Darryl, Big D & Little D

One Pot Unstuffed Cabbage Rolls

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One Pot Unstuffed Cabbage Rolls - Family Fresh Meals

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Stuffed cabbage rolls made easy. Stuffed cabbage is a delicious traditional dish from eastern Europe. There are lots of ways to make it, but the most familiar way is to mix ground beef with onion, garlic, and cooked rice, wrap this filling in boiled cabbage leaves, cover it with tomato sauce, and bake it in a casserole dish.

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This skillet shepherd's pie is loaded with flavorful beef and veggies then topped with fluffy and creamy mashed potatoes, then baked to perfection!
Shepherd's pie is the epitome of simple and homely comfort food. It's an easy and quite basic dish to put together, that's been around for a very long time and there are probably hundreds of variations of it.

Shepherd's pie is also commonly referred to as cottage pie and there is a difference. Cottage pie is usually made with beef and Shepherd's pie is usually made with lamb. I know, you're probably wondering why I'm calling this Shepherd's pie when it should be called cottage pie. It's because I've always known it as Shepherd's pie, and whenever I've made it that's what I've called it, so I'm going with it.

Another interesting fact to note about Shepherd's pie is that Scotland usually makes these pies with a pastry instead of mashed potatoes, which actually sounds great and I will definitely have to try this soon.

But let's talk about my recipe for a bit because the best compliment a cook gets is when the food is gone quickly and that's what happened when we made this. It was gone within minutes. As mentioned, I used ground beef for the pie and lots of frozen veggies. I decided to go with a mix here of peas, carrots, green beans, and corn. You can actually find this mix in the frozen food section. I then flavored this with Worcestershire sauce, a package of dry onion soup mix and beef broth. The end result was incredibly tasty and flavorful, just make sure you don't add too much salt as the onion soup mix already has some sodium in it.

After the meat mixture is done, all you have to do is make this easy, creamy and fluffy mashed potatoes, top your pie with the potatoes, then bake this for about 40 minutes. The smell in your home will be incredible and you'll have a hard time waiting to get this out of the oven and sink your teeth in it. Trust me, it's good!

Check out the recipe!

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Amount Per Serving (417 g)

Polyunsaturated Fat 1.254g

Monounsaturated Fat 7.795g

More delicious recipes from my kitchen
Mighty Moussaka Skillet Sloppy Joe Casserole One Pot Cheesy Chicken Broccoli and Rice Casserole Fiesta Chicken Skillet Cobbler Cheesy Mashed Potatoes with Bacon and Chives

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This skillet shepherd's pie is loaded with flavorful beef and veggies then topped with fluffy and creamy mashed potatoes, then baked to perfection! Shepherd's pie is the epitome of simple and homely comfort food. It's an easy and quite basic dish to put together, that's been around for a very long time and there are probably hundreds of variations of it.

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The Best Layered Lasagna Ever

Watch the recipe video here:

INGREDIENTS

Bolognese

2 tablespoons olive oil

2 tablespoons butter

1 onion, finely chopped

½ cup carrots, finely chopped

½ cup celery, finely chopped

1 pound ground beef

1 pound ground pork

½ cup tomato paste

Salt, to taste

Pepper, to taste

2 cups red wine

4 cups diced canned tomatoes

Ricotta Herb Mixture

15 ounces ricotta

½ cup basil, chopped

1 cup shredded Parmesan cheese

½ cup parsley, chopped

1 egg

Salt, to taste

Pepper, to taste

1 pound lasagna noodles, cooked

Mozzarella cheese, to taste

Parmesan cheese, to taste

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, and garlic. Cook, stirring occasionally, until golden brown.

3. Once the vegetables have caramelized, add in the ground beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.

4. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.

5. Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.

6. Bring the sauce to a simmer and cook for at least 30 minutes and then set aside.

7. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. Set aside.

8. In a 9 x 13-inch glass baking pan, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of ricotta. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, extra mozzarella, and Parmesan.

9. Cover the baking dish with foil and bake for 25 minutes.

10. Remove the foil and bake again for an additional 15 minutes until the cheese on top has browned and the bolognese is bubbling.

11. Slice, serve, and enjoy!

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This Insanely Delicious Layered Lasagna Is One For The Books

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Bolognese 2 tablespoons olive oil 2 tablespoons butter 1 onion, finely chopped ½ cup carrots, finely chopped ½ cup celery, finely chopped 1 pound ground beef 1 pound ground pork ½ cup tomato paste Salt, to taste Pepper, to taste 2 cups red wine 4 cups diced canned tomatoes Ricotta Herb Mixture 15 ounces ricotta ½ cup basil, chopped 1 cup shredded Parmesan cheese ½ cup parsley, chopped 1 egg Salt, to taste Pepper, to taste 1 pound lasagna noodles, cooked Mozzarella cheese, to taste Parmesan cheese, to taste 1.

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Fill a pre-made pie shell with a layer of spaghetti coated with egg white and Parmesan, spread with a creamy mix of egg yolk, ricotta, parsley and mozzarella, spoon in a meaty tomato sauce, then top with mozzarella and bake for a sensational party dish.

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Watch the recipe video here:

INGREDIENTS

3 tablespoons canola oil

½ onion, diced

4 cloves garlic, minced

¾ pound ground beef, 80:20 ratio of lean to fat

¾ pound ground sweet Italian sausage

1 teaspoon salt

1 teaspoon black pepper

28 ounces tomato sauce

15 ounces ricotta

½ cup shredded Parmesan

¼ cup basil,chopped

1 egg

18-20 cooked lasagna noodles

2 cups shredded mozzarella

½ cup marinara sauce, to serve

PREPARATION

1. Preheat oven to 375°F (190°C).

2. In a large pot over high heat, add oil, onions, and garlic, and cook until they begin to brown, stirring occasionally.

3. Add the beef, sausage, salt, and pepper, cooking until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir.

4. Add the tomato sauce, then reduce heat to a simmer, cooking the sauce down until the mixture becomes extremely thick, almost paste-like. Remove from heat and set aside.

5. In a bowl, combine the ricotta, Parmesan, basil, and egg, mixing until smooth. Set aside.

6. Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.

7. Spray a bundt pan with nonstick cooking spray, then lay about 10-12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should be just as tall as the center of the pan, and the other end of the noodles should hang over the sides of the pan.

8. Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked.

9. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer. 10. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.

11. Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern.

12. Sprinkle the rest of the mozzarella evenly on top.

13. Bake for approximately 45 minutes, or until the cheese is a deep golden brown.

14. Cool for about an hour, then carefully invert the ring onto a cutting board.

15. Slice the ring, then top with any extra Parmesan and basil.

16. Place a small bowl filled with marinara at the center of the ring, for dipping.

17. Serve!

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Want To Dominate The Appetizer Game? Bust Out This Lasagna Party Ring At Your Next Gathering

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3 tablespoons canola oil ½ onion, diced 4 cloves garlic, minced ¾ pound ground beef, 80:20 ratio of lean to fat ¾ pound ground sweet Italian sausage 1 teaspoon salt 1 teaspoon black pepper 28 ounces tomato sauce 15 ounces ricotta ½ cup shredded Parmesan ¼ cup basil,chopped 1 egg 18-20 cooked lasagna noodles 2 cups shredded mozzarella ½ cup marinara sauce, to serve 1.

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Love Chinese Take-Out But Hate All The Sodium? Make Your Own With One Of These 6 Dinners

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These are the prettiest low-carb tacos you'll ever see.

4 tomatoes

1 tbsp. extra-virgin olive oil

1 medium onion, chopped

1 lb. ground beef

1 packet taco seasoning

kosher salt

Freshly ground black pepper

2/3 c. shredded Mexican cheese

1/2 c. shredded iceberg lettuce

1/2 c. sour cream

1. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.

2. Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.

3. Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.

PIN IT FOR LATER:

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These are the prettiest low-carb tacos you'll ever see. 4 tomatoes 1 tbsp. extra-virgin olive oil 1 medium onion, chopped 1 lb. ground beef 1 packet taco seasoning kosher salt Freshly ground black pepper 2/3 c. shredded Mexican cheese 1/2 c. shredded iceberg lettuce 1/2 c.

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I'm proud to be partnering with Zaycon Fresh to bring you this post. I am being compensated, however all opinions are my own.

Taco Braid - Zaycon Fresh 93 / 7 Super Lean Ground Beef seasoned with taco seasoning, covered with shredded cheese and tomatoes and wrapped in a braided pizza dough. It's a fun and different way to eat a taco!

We went hiking today and we went yesterday.

Today we went farther up a mountain than we did yesterday, but yesterday was more exciting because we actually saw our first (and hopefully our last) Rattlesnake.
We were on that trail behind those houses again with the dog up in front of us.

He stopped to check something out in a bush and we heard this strange noise. It sounded like sprinklers to me, but there aren't any houses built where we were yet, so obviously it wasn't that. I hadn't heard anything like that in the area before, so it was strange.
Brady didn't do anything to it and backed away once again when we yelled to him. I have to say I was pretty impressed and I'd like to chalk it up to that Rattlesnake training he'd had when he was younger. Crisis averted!

That stinker was pretty darn difficult to spot. He blended in so nicely with the bushes and desert floor around him, but his rattle was so gosh darn loud. I wish I'd had my camera, but you've seen one picture of a Rattlesnake, you've seen them all. And like I said, hopefully we won't be seeing any more.

Today I have for you a Taco Braid.

Watch this quick video on how to make it!

We eat tacos quite a bit around here because they're easy and I like to make my own Homemade Taco Seasoning instead of buying the packets at the store. This time, I decided to change things up a bit and do something similar to our favorite Spinach Pepperoni Bread.

I used the Zaycon Fresh 93 / 7 Super Lean Ground Beef that I'd picked up and frozen a few weeks ago. It's awesome knowing that I freezer full of such a fantastic product and it's ready and waiting whenever I decided to make a dinner with ground beef.
I've been purchasing chicken from Zaycon Fresh (formerly Zaycon Foods) for 5 years now and something I will continue to do for as long as I possibly can. You can believe me when I say I have never purchased such good quality meat and it's so fresh, too!
Zaycon Fresh has fantastic sales on chicken, too - at $1.69 / lb! Honestly, I'd be surprised if you found a better product at a better price. I know I can't!

The braid was super easy to make and delicious to eat, so I'm sure it's something the whole family will enjoy.

Start by browning your Zaycon Fresh 93 / 7 Super Lean Ground Beef. Then place a package of refrigerated pizza dough onto a sheet of parchment that will fit a rimmed baking sheet and roll it out so that it's 10 X 15 inches. Make sure you use the parchment. It makes it so much easier to transfer the braid from your work surface to the baking sheet. Ask me how I know...

Next, use your cut slices into the long sides of the dough, making them 1 1/2 inches thick and 3 inches in. You'll be placing your ingredients down the middle.

Now, fold one end up and take the first two slices and fold them over to hold the end in place. Repeat with the dough slices, folding them over each other until just before you reach the last two at the opposite end.
Fold the remaining end up and wrap the last two slices over it.
Spread the melted butter over the top and sprinkle with cheese.

TA DA!!!! Look at that beauty! Really, don't be intimidated. Pre-made pizza dough, some really great ingredients and you've got yourself a beautiful and delicious dinner.

I think the family will be pleased.

Use these items to make your Taco Braid - my favorite parchment paper, pizza cutter, and basting brush.

Ingredients

Instructions

I rate everything I make on a scale of 1 - 4 with 4 being the best and this Taco Braid earned 4 rolling pins.
As I said, it was delicious and I really think your family will enjoy it. Mine certainly did.
The kids will have fun eating it and it will be a great dish to take to a party.
Remember, be sure to visit Zaycon Fresh to check out the beef and chicken sale and all the other wonderful products they have available. I think you'll love what you see.

If you like this Taco Braid, then you'll LOVE...

Check out these other great taco recipes from other bloggers around the web:
One Pot Cheesy Taco Skillet from Sweet C's Designs
Oven Baked Tacos from Cook Crave Inspire by Spend with Pennies
Copycat Meximelts from Life with the Crust Off
Taco French Bread Pizza from Life in the Lofthouse
Huevos Rancheros Tacos from Diethood

**This post contains a referral link as well as affiliate links. These links take you to a product (or products) that I recommend. I will receive a credit from any items purchased through those links and your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let's keep having fun in the kitchen!!

Find out what ingredients make the greatest tacos!

I give you BIG baking hugs and muffins!!

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Taco Braid - 365 Days of Baking and More

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I'm proud to be partnering with Zaycon Fresh to bring you this post. I am being compensated, however all opinions are my own. Taco Braid - Zaycon Fresh 93 / 7 Super Lean Ground Beef seasoned with taco seasoning, covered with shredded cheese and tomatoes and wrapped in a braided pizza dough.

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Slow cooker meatball stroganoff cooks quickly in the crock pot.

Quick Slow Cooker?

The oxymoron is intentional here.

Yes, you can make something that cooks relatively quickly in your slow cooker. The trick is using foods you have prepared in advance and/or have in your freezer. On high, this should take about 3 hours to cook.

This recipe is the next best thing to a freezer meal.

Meatballs-Yours Or The Store's

The choice is yours-the pre-made, ready cooked meatballs you buy frozen or your own homemade that you have frozen.

I'm not that crazy about the taste of the pre-made frozen variety of meatballs, so I make my own, in bulk, and freeze them. That's the secret to this meal being quick to make. The meatballs merely heat up in the sauce. As for the sauce, that only has to heat through as well.

Make Your Own And Freeze Them

When I find a super sale on ground beef, I buy it in bulk. Most of it I freeze in 1 to 1 1/2 pound portions but I will take about 2 pounds and make meatballs to freeze. They are so handy to have in your freezer for a rainy day.

I cook the meatballs then cool them to room temperature. Then I place them on a baking sheet to freeze. Once frozen, I pop the meatballs in a freezer bag for later use. Freezing the meatballs individually makes it easy to only take out as many as you need. I make mine with generic flavoring so I can use them in a variety of meals.

I give my recipe for the meatballs in the recipe card below. Feel free to add your favorite seasonings, although I do recommend using the gravy mix no matter what other herbs and spices you choose to use.

Watch The Video

The Recipe

Slow Cooker Meatball Stroganoff

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Slow Cooker Meatball Stroganoff - The Midnight Baker

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Slow cooker meatball stroganoff cooks quickly in the crock pot. Quick Slow Cooker? The oxymoron is intentional here. Yes, you can make something that cooks relatively quickly in your slow cooker. The trick is using foods you have prepared in advance and/or have in your freezer.

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Comfort food doesn't get any better than chicken fried steak. Combine that with a delicately herb-flavored cream gravy and it's like winning the jackpot!

I've always liked chicken fried steak but in times past, I'd confine this dish to something I only ate in a restaurant.

Reason for that is I'd tried many times to make a decent one where the coating actually stayed on the steak, but I was never successful at getting it to adhere.

I'd thought about this meal just the other day and searched Google for some recipes to see if I was missing some step or whatever. Most of the recipes I happened upon were standard coat with flour and fry. Nothing new there because that's the way I had tried it in the past. The last recipe I looked at was the one that I figured would work because the prep was quite different and there were steps added-steps that probably the restaurants use to make this.

That recipe came from Alton Brown. First he tenderized with one of those needle-type tenderizers because he used bottom round. I always used sirloin in past attempts so it was always tender, but it's the next step that I feel is the important one. And this time I used bottom round. I bought a roast and cut my own steaks (it's easy), but you can buy them pre-cut too.

First the steaks are coated with flour. Then you tenderize really well by stabbing the heck out of the steak. And here's the most important of all: You then dredge them again in the flour, dip in beaten egg and dredge the steaks in the flour again and you put them on a cookie cooling rack and let them sit for a little while. THIS fuses the coating onto the steak!

I didn't do too much altering of the original recipe. Things I changed was I used seasoned flour, used onion salt to season the gravy and replaced the bit of milk with cream because it just tastes better!

There are leftovers, and right now I have a hanker on to reheat those puppies and have a midnight snack! That's how totally delish these are.

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Chicken Fried Steak with Country Cream Gravy - The Midnight Baker

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Comfort food doesn't get any better than chicken fried steak. Combine that with a delicately herb-flavored cream gravy and it's like winning the jackpot! I've always liked chicken fried steak but in times past, I'd confine this dish to something I only ate in a restaurant.

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By This post may contain affiliate links. Read my disclosure policy.

Freezer Meals can save your sanity!

I am now convinced that each season of the year and each season of life is busy. Are you like me and do you keep thinking that things will slow down and I will have loads of time to get delicious meals on the table. Now that reality has set in, I did a little research and find some freezer meals that I can make on the days that aren't so intense so we can actually have a good dinner on the table on the crazy days. I have combed Pinterest and am bringing you some recipes that will help both you and I at dinner time!
Let's see those freezer recipes...
This Apple Pie Filling is genius! You can make it all at once and freeze it for up to a year and then, when ready to make a pie, defrost and fill your pie up! Smart School House has the full recipe!

Freezer meals aren't just for dinner any more! Make your school mornings easier with these pre-made DIY Uncrustable Peanut Butter and Jelly Freezer Sandwiches! Just make a bunch at one time, freeze them and pull them out and throw them in the lunche boxes!!

20 Slowecooker Freezer Meals in 4 Hours from Stockpiling Moms

Here is a great meatless option that makes enough for two meals. You can make these Cheese Enchiladas by Life as a Mom and serve one and save one for later.

I love many recipes that have a short list of ingredients, but this 5 Ingredient Beef Stroganoff that you can freeze by N has my complete attention.

Packed with protein, these freezer breakfast burritos by Yummy Healthy Easy are perfect for on the go mornings or even for dinner!
Sign up for the Princess Pinky Girl Newsletter and automatically receive our latest & greatest delivered right to your inbox! Follow Princess Pinky Girl on Facebook, Twitter, Pinterest and Instagram for all of the newest recipes, crafts, travels and updates! If you make a Princess Pinky Girl creation make sure you take a picture and share it on Instagram with @princesspinkygirl ! I love seeing your masterpieces!

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Freezer Meals to the Rescue - Princess Pinky Girl

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Freezer Meals can save your sanity! I am now convinced that each season of the year and each season of life is busy. Are you like me and do you keep thinking that things will slow down and I will have loads of time to get delicious meals on the table.

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Who says comfort food can't be quick and easy?! These Meatloaf Muffins are perfectly sized and they bake up quickly! Perfect for a weeknight meal!

.... On a hot summer night, would you offer your throat to the wolf with the red roses? Will he offer me his mouth? Yes. Will he offer me his teeth? Yes. Will he offer me his jaws? Yes. Will he offer me his hunger? Yes. Again, will he offer me his hunger? Yes! And will he starve without me? Yes! And does he love me? Yes. Yes. On a hot summer night, would you offer your throat to the wolf with the red roses? Yes. I bet you to say that to all the boys.

Sorry, wrong "meatloaf" ..... and now, I have that song stuck in my head.

Meatloaf (the food here - and maybe people feel this way about the guy?!) seems to be one of those things that people either love or they really hate. There is no middle ground, is there? Personally, I'm in the camp "love it" ... although we don't eat it too often. It takes about an hour to cook a regular meatloaf .... and I just don't have time for that on a weekday.

A few years ago, I started making these Meatloaf Muffins for those nights when we wanted meatloaf .... but faster than the traditional loaf. As a matter of fact, we pretty much have all of our different meatloaf variations in muffin form because they cook so quickly and they are perfectly portioned! This Meatloaf Muffins recipe is always a hit with my kiddos and guests. I hope you enjoy!

1 tbsp. butter

1 onion, chopped

1½ lb. lean ground beef

1 large egg, slightly beaten

1 cup milk

1 cup dried plain bread crumbs

Salt and pepper, to taste

3 tbsp. brown sugar

3 tbsp. prepared mustard

½ cup ketchup

1. Preheat oven to 350°F.

Note: I needed an extra muffin pan for a few of my Meatloaf Muffins. I got closer to 15 out of my batch.

Meatloaf .... do you prefer the muffin version or a traditional loaf? Or maybe you like the singer?! :D

Other Posts You May Enjoy:

Loaded Potato and Chicken Casserole

I hope you enjoy! Shared at these fun parties!

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Who says comfort food can't be quick and easy?! These Meatloaf Muffins are perfectly sized and they bake up quickly! Perfect for a weeknight meal! .... On a hot summer night, would you offer your throat to the wolf with the red roses? Will he offer me his mouth? Yes.

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Look no further for your Thanksgiving Turkey!! What an easy, no fuss, no mess way to impress your guests with this juicy, tender and incredibly flavorful Turkey Breast! Here's how to cook it in a crock pot! Even if it's not Thanksgiving, this is a great dinner recipe.

Ingredients:
7 lb. or less Turkey Breast (I used my 6.5 Quart Slow Cooker for this)
1/2 stick butter, cut into lots of pieces
Olive Oil

Rub:
2 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
1/4 tsp. Pepper
1 tsp. Poultry Seasoning
*For the crock pot cooking directions, click here

Watch how to make a turkey in a crock pot:
Click the back and forward buttons below for more Thanksgiving Slow Cooker Recipes!

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Thanksgiving Slow Cooker Hacks - Page 3 of 16 - Smart School House

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Look no further for your Thanksgiving Turkey!! What an easy, no fuss, no mess way to impress your guests with this juicy, tender and incredibly flavorful Turkey Breast! Here's how to cook it in a crock pot! Even if it's not Thanksgiving, this is a great dinner recipe. Ingredients: 7 lb.

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Cottage Pie is comfort food central! A tasty ground beef (mince) gravy filling topped with mashed potato, baked until golden perfection. Swap the beef for lamb, and you'll turn this into a Shepherd's Pie.

Easy to make, and freezes really well. I love this Cottage Pie so much, I make it all year round - even in the height of summer!

I am pretty sure I am the most frequent visitor of my website. Not just because it's my job. But also because it's my actual "recipe tin" - albeit a digital form of the old recipe boxes I used to collate recipes in.

I popped onto my blog to grab my Cottage Pie recipe....and had a moment of disbelief.

I hadn't shared Cottage Pie yet??

Me - the Potato Queen, the lover of all things gravy, the girl who craves hot comfort food even in the height of summer - hadn't posted Cottage Pie yet.

Well. I decided I better fix that quick smart!

Cottage Pie is a fabulous English classic, one that Australians have also adopted as one of our beloved winter favorites. Or in my case, all-year-round-favourite.

There is quite often confusion over the difference between Shepherd's Pie and Cottage Pie. Both are made the same way - a ground beef (mince) filling in a gravy sauce that is topped with mashed potato, then baked. (That crusty top is everything!!) The only difference is that Shepherd's Pie is made with lamb instead of beef.

So if you want, just swap the beef in this recipe with lamb and you'll have a Shepherd's Pie.

This is an easy Cottage Pie recipe. Actually, I am not sure how hard Cottage Pie recipes can be, but I'm sure there are posh versions around. 🙂 Mine is a classic, and I don't fiddle with it and try to fancy it up. Oh wait, I lie. Sometimes I add peas. And when I feel deserving of a treat, or if I'm making this for company, I add a big handful of cheese into the mashed potato. But for every day purposes, I don't feel the need to add cheese into the potato because Cottage Pie is so tasty as it is anyway.

The only tips I have for making Cottage Pie are:

1. To stop the potato from sinking into the filling, cool the filling first. But this isn't a deal breaker; and

2. Ensure the filling reduces down enough (see video) to ensure you don't end up with a watery filling after baking. It's so disappointing when you break through the potato to be greeted with a beef sitting in a watery sauce!

Those of you familiar with my Baby Hands will recognise that the hands in the video are not mine (see below recipe). My mother did most of the cooking for the video, I filmed and "directed". By "directed", I mean I stood behind the camera, instructing my mother to move "faster, faster, faster!" as she added the ingredients into the skillet (because, as I tell her, whenever I watch footage of my mother cooking, I feel like I'm watching a movie in slow motion - ba ha ha!!)

She hates being my hand model. Claims I stress her out. 😉

PS Is it just me who wants to do a face plant in this bowl?

Author: Nagi | RecipeTin Eats

1½ tbsp olive oil

2 garlic cloves, minced

1 onion, finely chopped

1 carrot, finely chopped*

1 rib celery, finely chopped*

750g / 1.5 lb ground beef (mince)

3 tbsp flour

3 tbsp tomato paste

2 cups beef stock / broth (500 ml)

½ cup red wine (125 ml) (optional - can omit)

1 beef bouillon cube, crumbled

2 tbsp Worcestershire sauce

1 tsp dried thyme or 3 sprigs fresh thyme

2 dried bay leaves

1.2 kg / 2.5 lb potatoes, peeled and cut into 2.5cm / 1" cubes

½ cup milk (125 ml)

2 tbsp / 30g butter

Nutmeg (optional)

Olive oil

1. Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 5 minutes or until softened and sweet.

2. Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.

3. Add flour and mix in, then add tomato paste and mix in.

4. Add beef stock, red wine, beef bouillon cube, Worcestershire sauce, thyme and bay leaves. Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 20 - 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video).

5. Transfer to 6 cup pie dish (1.5 litre / quart). Cover, then refrigerate to cool for 1 - 2 hours or overnight. (Note 2)

1. Preheat oven to 180C/350F.

2. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).

3. Add butter and mash until melted, then add milk and salt (+ optional nutmeg). Mash until smooth.

4. Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits), drizzle with olive oil.

5. Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

6. Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

Cottage Pie cooking video. Dozer fans - don't miss Life of Dozer at the end of the video! ??

Cottage Pie nutrition per serving, assuming 5 generous servings.

That's what Dozer looks like when he's peeved. In this case, I'm pretty sure he's cranky because he squeezed himself under this tiny table, waited so patiently for me to finish taking photos and he didn't get a taste test.

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Cottage Pie is comfort food central! A tasty ground beef (mince) gravy filling topped with mashed potato, baked until golden perfection. Swap the beef for lamb, and you'll turn this into a Shepherd's Pie. Easy to make, and freezes really well.

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These low carb stuffed peppers are the perfect answer to a busy weeknight! Even my kids gobbled these up.

You know, my daughter is twelve years old now. Like, I will die. She will be the death of me.

I literally do not know how my parents survived my tween/teen years, because I really don't think I can make it through this phase.

One minute the kid is so sweet and she's just like my little BFF. The next minute she's texting her friends about how I'm so terrible and all I ever do is scream at her. I mean...I don't think I've ever screamed at her? Raised my voice? Sure. Screamed? No.

How am I supposed to survive this?

Also, the arguing. She is, apparently, so much smarter than I am. She knows everything and the things I think that I know are obviously super wrong. So wrong that you can't even believe. The most wrongest thing in the world.

So. That's my life and it's a miracle that I'm still here living it.

Especially considering that I'm still over here going strong on this low carb thang. I mean, okay. Whatever - I took a week off and ate every carb in sight, but I regret nothing. I had recipes to develop for y'all and I just can't develop new recipes without EATING THEM, you guys. Not possible.

Anyway, I'm back on the low carb bandwagon and I created these low carb stuffed peppers and my whole family really liked them. The filling is a riff on these cream cheese chicken enchiladas. My son requests those at least once a week, but they were getting too hard for me to resist while not eating carbs. So, these peppers were born!

Each pepper half contains 5 net carbs.

As I've said before, I only share low carb recipes here that my entire family enjoys. This isn't, technically, a low carb blog and I plan to stay true to that! So, no funky ingredients for now! These are made with things you totally stock anyway.

Give these low carb stuffed peppers a try and report back! Curious to hear what you think!

Cream Cheese Chicken Stuffed Peppers

Ingredients:

Directions:

Serving Size 1 pepper half

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Cream Cheese Chicken Stuffed Peppers - Buns In My Oven

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These low carb stuffed peppers are the perfect answer to a busy weeknight! Even my kids gobbled these up. You know, my daughter is twelve years old now. Like, I will die. She will be the death of me. I literally do not know how my parents survived my tween/teen years, because I really don't ...

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This recipe may come as a shock to you, but today I'm going to show you how to make tortillas out of cauliflower... yes > CAULIFLOWER TORTILLAS. Check out the quick how-to video below, then scroll to the bottom of this post to print out the full recipe. Don't be scared.

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I've loved camping since I was a kid and I'm excited to share all of the fun parts of camping with my boys. From taking them as infants to sharing a luxurious cabin at the Barrie KOA. To celebrate camping and all of the delicious foods you can make around the campfire we have gathered 25 Camping Recipes that will make your next camping trip the best ever!

* Camping Recipe in the Photo - check out our Hungarian Goulash Recipe or as many call it, Hot Dog Stew!

1. Campfire Banana Boat Recipe | Source: The Clever Pink Pirate

2. Simple Grilled Onions Side Dish | Source: Earning & Saving with Sarah Fuller

3. Campfire Potatoes | Source: Cincy Shopper

4. Foiled Potatoes | Source: My Heavenly Recipes

5. S'mores Cones | Source: Thrifty Jinxy

6. Grilled Caramel Apple Crunch | Source: Coffee With Us 3

7. Boy Scout Supper | Source: Southern Krazed

8. Campfire Dump Cake | Source: Simply Budgeted

9. Sweet Onion Grilled Salmon | Source: Lori's Culinary Creations

10. Orange Peel Cinnamon Rolls | Source: Say Not Sweet Anne

11. Grilled Spicy New Potatoes | Source: Future Expat

12. Dutch Oven Texas Peach Cobbler | Source: My Turn for Us

13. 3 Cheese Bacon Campfire Potatoes | Source: Just 2 Sisters

14. Hawaiian Packets | Source: Around My Family Table

15. Grilled Meat 'n Potatoes Foil Packets | Source: Thrifty DIY Diva

16. Steak & Chicken Kabobs | Source: My Heavenly Recipes

17. Cheesy Ham and Egg Sandwiches | Source: Thrifty Jinxy

18. Breakfast on the Grill | Source: Mom VS The Boys

19. Grilled Potato Packets | Source: How to Have It All

20. Campfire Breakfast Burritos | Source: French Toasty

21. Campfire Quesadillas | Source: Dirty Gourmet

22. Italian Sausage and Potato Tin Foil Dinner | Source: One Sweet Appetite

23. Grilled Pizza | Source: A Mom's Take

24. Lumberjack Breakfast | Source: Echoes of Laughter

25. Campfire Philly Cheesesteak Sandwich | Source: Twin Dragonfly Designs

+ Check out these delicious S'mores recipes that are perfect for any camping trip.

And check out some of our favourite camping gear!

Do you have a favourite camping recipe you'd like to share? Leave it in the comments - we'd love to try it!

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I've loved camping since I was a kid and I'm excited to share all of the fun parts of camping with my boys. From taking them as infants to sharing a luxurious cabin at the Barrie KOA.

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By Pam Dana on .

I decided to do a round of Freezer Meals this last week! Originally, Jessica from Pretty Providence and I were going to do them together again, but I had a sick 2 year old and with her having a newborn baby girl, we decided not to risk it. RSV is popping up all over the place right now in babies... and I didn't want to chance her Nora getting sick.

All of these meals were pretty much a chicken and a sauce, so they were SO fast to put together. These are all the type of meals that I will serve with Rice and a quick veggie. I made 5 new recipes, plus 2 recipes from Freezer Meals from Round #1! And, I made 2 of each recipe! So, I ended up with 14 freezer meals in about 1 1/2 hours! Can I hear a WOO WOO!!

All the recipes are ingredients for ONE Freezer Meal. So, if you're doing two, then you'll need double what the typed recipe reads!
Recipe #1: French Chicken
I got this recipe from my sister, who got it from a friend. I have made it a ton of times, but this was my first time putting it together for a Freezer meal! It'll be nice to have it all ready! I generally just serve it with Rice!

4-6 Chicken Breasts (I use the Costco Pouches and generally 3 to 4 breasts is PLENTY for my family of 4)

1 can of Cranberry Sauce (I like Whole Berry best for this recipe)

8 oz of French Dressing

1 packet of Lipton Onion Soup Mix

Mix Chicken, Cranberry Sauce, French Dressing and Lipton Onion Soup Mix in a Gallon Freezer Ziplock Bag. After closing, take your hands and smash all the ingredients to combine.

To cook: Take the Freezer Meal out of the Freezer and hour before starting or run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!
Recipe #2: Teriyaki Chicken
This recipe is from my mother-in-law! It's a recipe that I generally bake, but have made using a crockpot before. It's one of my families favorites!

6-8 Bonesless, Skinless Chicken Thighs

1 Cup Teriyaki Sauce

1 Cup Water

2/3 Cup Brown Sugar

3 Cloves Garlic

A few slices of of Ginger

Add all ingredients to a Freezer Gallon Ziplock Bag! Don't stres about trimming up the Chicken Thighs too much, it's really not needed! One of the reasons I love crockpotting Chicken Thighs is because the fat melts and only adds to the taste!! Once bag is closed with all the air out use your hands to mix all the ingredients and make sure the Thighs are sitting in a good sauce!!

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!
Recipe #3: Sweet BBQ Chicken
I adapted this recipe from one that a friend shared with me from Just a Pinch Recipes. If you decide to use a Sweet BBQ Sauce, then you'll want to reduce the amount of Brown Sugar you use.

4-6 Chicken Breasts

12 oz bottle of BBQ Sauce

1/2 Cup Brown Sugar (I like mine really sweet, so I'll usually do a little bit more then this)

1/4 Cup Vinegar

1/8 teaspoon of Cayenne Pepper

1 tsp Garlic Powder

Once the chicken is cleaned, I like to rub it with the Cayenne Pepper. But, if you're in a hurry you can just add the Chicken to a Freezer Gallon Ziplock Bag and then add the rest of the ingredients. Once bag is closed, use your hands to mash all the ingredients together!

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!
Recipe #4: Creamy Chicken Italian-O
I got this recipe from Lisa actually! It's a yummy one! Enjoy!

4-6 Chicken Breasts

8 oz Cream Cheese

1 Can of Cream of Chicken

1 Dry Packet of Italian Seasoning

Take softened Cream Cheese, Cream of Chicken and Italian Seasoning and mix together in a bowl. Take cleaned chicken and place in a Freezer Gallon Ziplock Bag and top with the mixture. After Ziplock bag is closed, take your hands and push wet mixture to cover chicken.

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!

4-6 Chicken Breasts

1/2 a small bottle of Zesty Italian Dressing

1 Packet of Dry Ranch Dressing (3 TB)

1/2 Cup Water

1/2 TB of Minced Garlic

1/2 TB Chili Powder

1/2 TB Ground Cumin

Combine all ingredients in a Freezer Gallon Ziplock Bag. Once ziplock bag is closed, take your hands and combine all ingredients together well.

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!
Recipe #6: Garlic Lime Chicken Recipe #7: Worlds Best Chicken
It feels so good to have my Deep Freezer FULL! WooWoo!! I hope these recipes are ones that you and your family enjoy! Good luck filling up your freezers!

Want to keep up with us at Over the Big Moon....click here to learn how to subscribe!

Pam Dana

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By Pam Dana on . I decided to do a round of Freezer Meals this last week! Originally, Jessica from Pretty Providence and I were going to do them together again, but I had a sick 2 year old and with her having a newborn baby girl, we decided not to risk it.

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A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!
We survived spring break. It was a nice week spent with the kids. On the first day of spring break, my boys woke up and said that they were bored an hour later. I knew that I would have to get creative this week. Luckily the weather was nice and we spent a lot of time outside. We enjoyed spending time together as a family. It ended on such a beautiful day today on Easter Sunday. I hope you enjoyed spending it with your family as well!

One of our favorite meals of the week was this Creamy Lemon Chicken Piccatta. It was amazing. My favorite part was that it was a one pot meal and ready on the dinner table in 30 minutes!

It is just like the classic chicken piccata dish, but with the added lemon tang. It gives it such a fresh and delicious taste to this creamy sauce. The chicken has a delicious breading on the outside and it is perfect served over some pasta. Everyone in my family loved this meal. It had such a delicious flavor and will be one that we make again and again!

Recipe Adapted from The Pioneer Woman

Creamy Lemon Chicken Piccatta

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

*Utopia Kitchen Cooking Knives
A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!
*Staub Cast Iron Skillet

*Cuisinart Stainless Steel Chopper

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Creamy Lemon Chicken Piccata | The Recipe Critic

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A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love! We survived spring break. It was a nice week spent with the kids. On the first day of spring break, my boys woke up and...

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chicken piccata | Search Results | The Pioneer Woman

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Howdy! I'm a desperate housewife. I live in the country. I'm obsessed with butter, Basset Hounds, and Ethel Merman. Welcome to my frontier!

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Do you have your menu plan for the week ready?

I'm still working on mine and thought it would be a good idea to look for some recipes that include an inexpensive meat choice this week. Ground beef is an easy and delicious way to feed your family fast because let's face it, there are some weeks when we all need easy recipes for our Menu Plan Monday.

All you need to add to these Ground Beef Recipes is a tossed salad and maybe some warm crusty bread and adelicious dinner is served!

This is why I'm so happy we have our menu plan to help every week to make sure we have good meals on the table every night for our families no matter how busy our lives tend to be.

If you're struggling with getting meals together and on the table every night, I suggest you start planning out your meals. Get the kids involved with the planning also!

Have them pick a meal one night a week. And make sure they know they need to pick a healthy meal that includes vegetables. Make it fun for them!

Layers of cornbread, enchilada sauce, spiced ground beef and cheese,

baked until melted and topped with all your favorite taco fixings!

Egg noodles, melted cheese and a creamy tomato ground beef mixture make for one amazing, and family-friendly dinner! The entire family will love this simple and easy dish.

Hearty, filling, and family-friendly, this Italian Ground Beef Casserole with Biscuit Topping

is the perfect answer for an easy weeknight dinner.

You'll want to eat this with the flour tortillas or even on a bed of lettuce.

This recipe is that delicious!

Creamy, cheesy layers of noodle with garlic, onion, Italian spices and smothered in cheese. Just add some crusty bread and dinner is served!

Find What You Need at Amazon!
Don't forget to check out my hubby's blog, Manning the Wall.

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Recipe: Easy and Delicious Ground Beef Recipes

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Do you have your menu plan for the week ready? I'm still working on mine and thought it would be a good idea to look for some recipes that include an inexpensive meat choice this week.

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These baked turkey meatballs are easy, healthy, and freezer-friendly! Find instructions on how to make them ahead, freeze them, and bake them, plus SEVEN flavors so you'll never get bored with dinner.

I'm (finally) back with another epic post for you. Remember last month when I shared seven make ahead stir fry sauce recipes? Or these five make ahead freezer smoothie recipes?

Well. Today we're talking meatballs. Turkey meatballs to be exact.

Why turkey? Because it's healthier, and tastes just as good as beef. And at my grocery store, ground turkey and ground beef are the same price.

This post has been a long time in the making, because it takes a long time to test seven different flavors of turkey meatballs. That's right, SEVEN!

Are you ready? Let's go!

First of all, let's walk through how you freeze turkey meatballs. You can freeze them raw or cooked, but I prefer to freeze them raw.

Why raw? Because when you thaw them and bake them up, they taste no different than if you had baked them fresh.

I find when re-heating pre-cooked meatballs, you do tend to lose a bit of moisture. But this is still definitely an option if you'd prefer!

To freeze raw turkey meatballs:

1. Roll the meatballs into 1.5 tablespoon balls (I use this cookie scoop) and space out on a parchment-lined baking sheet. You don't need to space them out, just make sure they're not touching each other.

2. Freeze for 1-2 hours. This will depend on how many meatballs are on your tray. They should be frozen enough that they won't lose their shape when you toss them in a freezer bag. You can freeze them overnight if you'd like.

3. Portion out into large freezer bags. I like these gallon sized ziploc bags (27 cm for Canadians). Make sure to label your bags with the flavor, date, and re-heating instructions (see below).

4. To re-heat: thaw completely in the fridge. Bake for 20 minutes at 375°F.

To freeze baked turkey meatballs:

1. Roll into 1.5 tablespoon balls (I use this cookie scoop ).

2. Bake for 20 minutes at 375°F on a parchment-lined baking sheet. Allow to cool completely.

3. Portion out into large freezer bags. I like these gallon sized ziploc bags (27 cm for Canadians). Label with meatball flavor, date, and re-heating instructions (see below).

4. Heat oven to 300°F. Bake for 15 minutes, or until heated through.

All of these meatball variations are based off of a my basic baked turkey meatball recipe (below). There are a million other ways you can customize this recipe to your taste preferences. If you take this base recipe and customize it in another way, I'd love to hear about it!

Now let's get into the different ways I've customized these baked turkey meatballs

1. Thai Curry Baked Turkey Meatballs

Mmm these Thai curry turkey meatballs are so full of flavor! They have that typical collection of contrasting salty/sweet/sour/spicy flavors that Thai food is famous for. Tip: mix together the red curry paste, fish sauce, brown sugar with the egg before adding the rest of the ingredients so that the curry paste gets distributed evenly through the meatball.
How to serve these Thai Curry Baked Turkey Meatballs:

with a carrot & cucumber slaw

with steamed veggies and rice

2. Taco Baked Turkey Meatballs

These Taco Baked Turkey Meatballs are a general crowd-pleaser...perfect for picky eaters and kids. Everyone loves tacos! These simple meatballs have taco seasoning baked right in, and are served with optional salsa and sour cream.
How to serve these Taco Baked Turkey Meatballs:
Taco Baked Turkey Meatballs

3. Italian Baked Turkey Meatballs

I feel like it's sacrilege for me, a Canadian with no Italian heritage to share my Italian baked turkey meatball recipe with you, but here goes! It is simple: my base baked turkey meatball recipe with oregano, basil and parmesan cheese, and is taken to the next level when baked in marinara sauce and sprinkled with extra parmesan cheese. Simple is almost always best 😉
How to serve these Italian Baked Turkey Meatballs:

baked in marinara and served over zoodles + linguine

add to minestrone soup in place of sausage

4. Greek Baked Turkey Meatballs

Ever since these Feta-Stuffed Turkey Meatballs, I've been obsessed with Greek meatballs. The flavors are so simple, but so flavorful! These Greek baked turkey meatballs elevate the base recipe with lemon zest, garlic, feta cheese and oregano. Take them to the next level with a dollop of tzatziki.
How to serve these Greek Baked Turkey Meatballs:

Serve in a pita pocket with greek salad and tzatziki

Serve with roast potatoes, peppers and onion

5. Hoisin Ginger Baked Turkey Meatballs

Ever since making this Peanut Hoisin Stir Fry Sauce, I've been obsessed with the umami of hoisin...it has such a punch of flavor! These Asian meatballs add hoisin, soy sauce and ginger to the base recipe. No need for salt in this meatball, there is plenty from the hoisin and soy sauce.
How to serve these Hoisin Ginger Baked Turkey Meatballs:

serve on a soba noodle salad

serve in lettuce wraps with rice and thinly sliced bell peppers (plus extra hoisin)

6. Maple Chipotle Baked Turkey Meatballs

Maple & chipotle are one of those strangely compatible flavor combinations. The sweet maple plus the smoky and spicy chipotle is so perfect together. You can amp the spice up even more by adding a chopped chipotle pepper to the meatballs. This is a really fun flavor combination for adventurous eaters!
How to serve these Maple Chipotle Baked Turkey Meatballs:

Serve with sweet potato fries

Swap for the pork in these burrito bowls

7. Lemongrass & Ginger Baked Turkey Meatballs

These lemongrass and ginger baked turkey meatballs take a little bit more work upfront than the other six meatballs, but you are rewarded with the aromatic flavors of lemongrass, ginger and shallot. They are pureed in a food processor and cooked for several minutes before being added to our base baked turkey meatball recipe along with some soy sauce.
How to serve these Lemongrass Ginger Baked Turkey Meatballs:

Add to a stir fry (goes particularly well with Thai and Vietnamese flavors)

Make meatball bahn mi

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Healthy Baked Turkey Meatballs 7 Ways (Freezer-Friendly) | Sweet Peas and Saffron

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I'm (finally) back with another epic post for you. Remember last month when I shared seven make ahead stir fry sauce recipes? Or these five make ahead freezer smoothie recipes? Well. Today we're talking meatballs. Turkey meatballs to be exact. Why turkey? Because it's healthier, and tastes just as good as beef.

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GIANT BBQ SANDWICH TO FEED A CROWD

INGREDIENTS

1 rack baby back ribs, membrane removed (this is essential for de-boning)

Dry Rub

2 tablespoons paprika

1 tablespoon pepper

2 tablespoons brown sugar

2 teaspoons salt

1 teaspoons garlic powder

1 teaspoons onion powder

1 teaspoons cumin

1 teaspoons chili powder

Glaze

1 cup barbecue sauce

¼ cup honey

1 large loaf bread

¼ cup melted butter

1 tablespoon sesame seeds

2 large onions, sautéed or caramelized

2 tablespoons parsley, chopped

Pickles

White onion slices

PREPARATION

1. Preheat oven to 300°F/150°C.

2. Lay the ribs on a long sheet of aluminum foil.

3. Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps.

4. Wrap the foil around the ribs, making sure they're completely sealed. Use additional sheets if necessary. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking.

5. Bake the ribs for 3 to 3½ hours, until tender.

6. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts to help their removal.

7. Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they're super tender.

8. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. Set aside.

9. Slice the bread in half into the thickness of your choice, then butter both sides of the bread. Sprinkle sesame seeds on top, then toast your bread by broiling it for a few minutes. Keep a careful eye on it as it will burn extremely quickly.

10. With two long spatulas or knives, carefully transfer the glazed ribs to the bread, then top with onions, parsley, and the top bun.

11. Slice into about 2-inch sandwiches, and serve!

WATCH HOW TO MAKE IT HERE:

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This Giant BBQ Sandwich Is Everything You've Ever Wanted In Life

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1 rack baby back ribs, membrane removed (this is essential for de-boning) Dry Rub 2 tablespoons paprika 1 tablespoon pepper 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoons garlic powder 1 teaspoons onion powder 1 teaspoons cumin 1 teaspoons chili powder Glaze 1 cup barbecue sauce ¼ cup honey 1 large loaf bread ¼ cup melted butter 1 tablespoon sesame seeds 2 large onions, sautéed or caramelized 2 tablespoons parsley, chopped Pickles White onion slices 1.

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This pickle sub sandwich from Delish.com is a pickle lover's low-carb dream come true.

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If you love meatballs, then you need to make this. Like now! Such an easy dish yet so outrageously packed with flavor. Even my oldest son ate this and that speaks volumes! I melted freshly grated parmigiano-reggiano on top but you can use any shredded cheese you like. I used my rockcrok pot from Pampered Chef to make these because it is safe for the stove top and the broiler. If you don't have anything that is safe for both, just be sure to switch your meatballs into a broiler safe dish to melt the cheese. Serve with a side of pasta for a perfect dinner.

Hugs & Cookies Meatball Ingredients:

1 1/2 pounds ground beef (85% lean)
1 cup bread crumbs (I used Aleia's GF brand)
1 cup grated Parmesan cheese
2 eggs
salt to taste
1 Tablespoon milk

Sauce of your choice (approx two 24-oz jars)
Parmigiano-Reggiano or Mozzarella cheese to top it off with!

Mix all of the above ingredients and form your meatballs-not too large. I made 27 meatballs. Pan fry to brown them. Don't worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.

Pour some sauce in the bottom of your dish. Lay meatballs on top of the sauce. Cover with more sauce. Bake covered for 30 minutes. (Make sure they are cooked through. Uncover and dress the top up with lots of cheese! It should be covered with cheese!!! Broil for a few minutes until melted and bubbling. Serve with pasta and use the extra sauce. Had to make a second batch....it was THAT good!!!

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Outrageous Meatball Parm - Hugs and Cookies XOXO

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If you love meatballs, then you need to make this. Like now! Such an easy dish yet so outrageously packed with flavor. Even my oldest son ate this and that speaks volumes! I melted freshly grated parmigiano-reggiano on top but you can use any shredded cheese you like.

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Print Recipe
I've made many one pan dinners using my trusty baking sheets, but an entire classic Sunday dinner? This One Pan Meatloaf Dinner is perfect for a no-fuss delicious comfort food meal.

You'll be amazed at the fact that you can whip up everything from the mashed potatoes to the meatloaf to the green beans, all on one pan! Anything that leaves me with less dishes to clean is a winner in my book! You'll love the flavors in this dish.

Shared Food

For the mashed potatoes:

1 1/2 pounds russet potatoes, peeled and chopped into small pieces

1/3 cup water

1 tablespoon unsalted butter

2/3 cup milk

1 packet gravy mix and water, optional

For the mini meatloaves:

17-20 saltine crackers, crushed fine (about 2/3 cup)

1/4 cup whole milk

1/3 cup minced fresh parsley

3 tablespoons Worcestershire sauce

1 large egg

1 1/2 tablespoons Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 pounds ground beef

For the meatloaf glaze:

1/2 cup ketchup

1/4 cup packed light brown sugar

4 teaspoons cider vinegar

For the roasted green beans

1 pound fresh green beans, trimmed

1 1/2 tablespoons olive oil

Salt and pepper, to taste

1. Start by preheating the oven to 425 degrees. Place a large sheet of regular foil on a large (13x18) sheet pan. Spray both the sheet pan and the foil generously with nonstick cooking spray.

2. Place the peeled and chopped (into small pieces) potatoes along with a generous pinch of salt and pepper in the center of the foil.

3. Fold the foil up around the potatoes and add in the water. Seal the potatoes into a packet. Do not use heavy duty foil or more than one piece of foil or the potatoes won't cook properly.

4. Place in the oven for 10 minutes. Meanwhile, prepare the mini meatloaves.

5. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground beef and combine until well-mixed. Shape mixture into 6 oval loaves. Add to the tray with the potatoes. Mix the glaze ingredients and spread evenly over the top of the meatloaves.

6. Place in the oven for 20-25 minutes. Remove from the oven, and add the trimmed green beans in the last section of the sheet pan. Drizzle with olive oil and about 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss and place in the oven for another 15-20 minutes or until the beans are roasted and the meatloaf is cooked to an internal temperature of 160 degrees.

7. Remove from the oven, and carefully open the foil pack of potatoes. Transfer the potatoes to a large mixing bowl and add in the butter, milk, and salt and pepper to taste. Use a potato masher to mash the potatoes.

8. If desired, prepare the gravy packet according to package directions to serve with the potatoes.

9. Enjoy immediately.

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Whip up All the Fixings for the Ultimate in Comfort Food with This Amazing One Pan Meatloaf Dinner!

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I've made many one pan dinners using my trusty baking sheets, but an entire classic Sunday dinner? This One Pan Meatloaf Dinner is perfect for a no-fuss delicious comfort food meal.You'll be amazed at the fact that you can whip up everything from the mashed potatoes

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Print Recipe
Cooking a healthy meal for my family after a long day at work has always been a challenge. I needed something simple but interesting, healthy but delicious and above all, quick!

Your family will thank you for trying this recipe, starting with lean chicken meatballs with greek inspired flavors, crispy zucchini chips and fluffy rice pilaf. Everything cooks together so you and your family can all eat together!
For meatball:

1 package (10 ounces) chopped, frozen spinach

1.5 pounds ground chicken breast

3 cloves garlic, grated or minced

1 extra large egg

1 teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon black pepper

6 tablespoons crumbled reduced fat feta cheese

1 cup bread crumbs

1 teaspoon olive oil

For zucchini:

3 small zucchini, sliced into ¼ inch rounds

2 tablespoons olive oil

½ cup italian-seasoned bread crumbs

2 tablespoons grated parmesan cheese

2 tablespoons fresh oregano

1 tablespoon unsalted butter

1/2 medium onion, finely chopped

1/2 medium red bell pepper, finely chopped

1 1/2 teaspoons salt

2 cups long-grain white rice

2 1/2 cups chicken broth

Preheat oven to 350 degrees F
For meatballs:
Defrost the spinach according to package directions. Squeeze all of the water out of the spinach and place the spinach in a large bowl. Add all of the remaining ingredients and mix gently to combine. Form the mixture into 24 meatballs, about 1-½ inches in diameter.
For zucchini:
Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs, parmesan cheese, oregano and toss to coat.

1. Melt the butter in a large pan over medium heat.

2. Stir in the onion, bell pepper and 2 pinches of salt.

3. Decrease the heat to low and sweat onion and red pepper for 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, another 3 to 4 minutes.

4. Add the broth, Increase the heat and bring to a boil.

5. Pour rice into an oven safe dish and cover with tinfoil. Place meatballs and zucchini on a baking sheet beside rice and bake for 15 min .Remove baking sheet from oven let rice rest for 15min then fluff with fork and enjoy.

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Family Meals Made Simple with This Easy Greek Dinner! Done in Less Then 60 Min!

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Cooking a healthy meal for my family after a long day at work has always been a challenge. I needed something simple but interesting, healthy but delicious and above all, quick! Your family will thank you for trying this recipe, starting with lean chicken meatballs with greek inspired flavors,

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Today I am sharing my family's go-to baked beans recipe that has been in the family for decades - Anastasia's Best-Ever Baked Beans! These are a must-have at family barbecues! S imple to make, so darn good.

Pork and beans with sauteed onions, molasses, brown sugar, ketchup, mustard, and bacon... a big ol' dish of comfort.

Did I mention....bacon?!! These are the best stinkin' baked beans!! My sister always gets asked for the recipe when she brings this side dish to parties and gatherings.

These make the perfect side dish for so many meals, potlucks, picnics and barbecues. Simple to make. So good. Sure to become a new favorite. UPDATE: My friend, Marsha, aka The Better Baker, recently
won PEOPLE'S CHOICE at her local Beans Day festival using this recipe ! Head over to read her fun post!

Anastasia's Best-Ever Baked Beans

I am sharing these awesome baked beans at Weekend Potluck .
Thanks for stopping by!
Cheers!

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Today I am sharing my family's go-to baked beans recipe that has been in the family for decades - Anastasia's Best-Ever Baked Beans! These are a must-have at family barbecues! S imple to make, so darn good. Pork and beans with sauteed onions, molasses, brown sugar, ketchup, mustard, and bacon...

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Picky eaters. Just like dust bunnies and crumbs dropped and forgotten (or ignored?) in the corners of the kitchen, there's always a few in the room.

This salad is made for picky eaters. Minus the onions, maybe. Because who doesn't love spaghetti? And pepperoni? And olives doused with a tangy Italian dressing?

I made this pasta salad along with this Broccoli Salad for a potluck dinner a few weeks ago. I knew there were picky eaters in the crowd, and I knew there was a very slim chance those eaters were going to be partaking of broccoli, especially in a salad.

This was my offering for them. A crowd pleaser was in the house.

This salad has all the flavors of a classic Italian pizza, but with the crunch of cucumbers red bell pepper and slither of spaghetti topped with tangy Parmesan cheese.

The key to good pasta is to cook it in water that has been heavily seasoned with salt. That's where the flavor starts.

This salad comes together quickly and easily and is a snap to make for even the most novice of home cooks.

Sure, there's a bit of chopping to be done, but once you've wielded your way through the cucumbers, onion, red bell pepper and halved a few tomatoes, all that's left is shaking your groove thing. For the dressing that is.

Using a jar to make salad dressing might be the easiest shortcut you'll make this week.

You could easily double this dressing and keep it on hand for green salads throughout the week if you're looking for the second easiest shortcut of the week.

And the third shortcut? Forget making this salad for the masses and make it for yourself to eat for lunch for the week. With this ingredient list it will hold up well for several days on end.

If you're having a hard time finding mini pepperoni, you can always use the larger pieces and simply chop in half. Or use salami or chunks of chicken instead.

And if you're feeling like switching things up even more, feel free to use green, yellow or orange bell peppers or add marinated artichoke hearts to the mix.

This is one of those salads that totally works with what you have on hand. Or for pleasing those picky little eaters.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

Easy Italian Spaghetti Pasta Salad

Hey, thanks for stopping by, make it a great day and make something good.
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own. Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and to have each post delivered straight to your e-mail box.

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Easy Italian Spaghetti Pasta Salad | foodiecrush.com

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Picky eaters. Just like dust bunnies and crumbs dropped and forgotten (or ignored?) in the corners of the kitchen, there's always a few in the room. This salad is made for picky eaters. Minus the onions, maybe. Because who doesn't love spaghetti? And pepperoni? And olives doused with a tangy Italian dressing?

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Why buy the expensive deli chicken salad when you can make our Copycat Willow Tree Chicken Salad at home? (It's just as good!)
A few years back when I was pregnant with my daughter, I had food cravings like most pregnant woman do. One of my cravings was for Willow Tree chicken salad. Almost every day for lunch, I went to a little sandwich shop about a block away from my office, and I would get the exact same thing to eat: a Willow Tree chicken salad sandwich (and this sandwich shop specifically stated it was Willow Tree for good reason!) on sourdough bread, milk, and a piece of fruit.

Willow Tree Farm is a New England-area food company and poultry farm based out of Attleboro, Massachusetts, famous for their deli chicken salad and chicken pot pies. According to the Willow Tree website, they credit their chicken salad as one of the reasons the company has flourished over the years, and their products are also sold at grocery chains all along the East Coast of the United States.

My husband learned of my Willow Tree chicken salad craving - and being the sweetheart that he is - he set out to recreate this chicken salad recipe at home just for me. (It's always important to keep a pregnant lady happy!) 😉

Jack started with the recipe found online here (someone else must have had a similar craving) but tweaked it further after reading the ingredients which the folks at Willow Tree were nice enough to list on their website as well. I think Jack has come pretty close with the recipe we've listed below. Enjoy!
A few last notes: This recipe was originally shared here on A Family Feast in November 2012. We've updated the original photo (you can see that below - our food photography has definitely improved over the years) and we included a video as well (see above). Our readers love this recipe - even those readers who never tasted the original Willow Tree version! I do also want to thank the folks at Willow Tree for being such great sports about this copycat recipe. As you can see in the comments below, the folks at Willow Tree have been following along with our readers' comments and closely guarding the family's real chicken salad recipe!
Copycat Willow Tree Chicken Salad

Ingredients

1 pound cooked chicken breast

¾ cup mayonnaise

3 tablespoons finely minced celery

3 tablespoons finely minced onion

1 tablespoon brown sugar

1/8 teaspoon garlic powder

Pinch of salt

Pinch of pepper

Instructions

1. Using a stand mixer with paddle attachment, blend chicken breasts until thoroughly shredded, or shred by hand. (Note: Shredded chicken rather than diced chicken pieces will help recreate the original Willow Tree chicken salad texture.)

2. Remove bowl from the stand mixer and add in all other ingredients. Stir by hand to mix well.

3. Serve over lettuce leaves or in sandwiches.

You may also like:
Baked Chicken Salad 20+ Delicious Chicken Salad Recipes Thai Peanut Chicken Noodle Salad

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Copycat Willow Tree Chicken Salad - A Family Feast

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Why buy the expensive deli chicken salad when you can make our Copycat Willow Tree Chicken Salad at home? (It's just as good!) A few years back when I was pregnant with my daughter, I had food cravings like most pregnant woman do. One of my cravings was for Willow Tree chicken salad.

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This Slow Cooker Baked Ziti is actually made completely in the crockpot - even the pasta! It is so much easier than the traditional version but packs all of the same flavor! PIN IT FOR LATER
I know. I'm not even 50 words in and I've cheated already.

This Slow Cooker Baked Ziti is obviously NOT baked. Though I suppose if you were really set on it you could stir in an egg and some ricotta (although Serious Eats isn't upset my recipe's lack of it), spread it into a baking dish and bake it.

I, however, am not.

And I can celebrate National Pasta Day any which way I want! (And if you're looking for more ways to celebrate this momentous occasion - check out some bonus recipes from friends down below!)

If you've been following me for any length of time, you know that figuring out how to cook pasta in the slow cooker was pretty life changing for me.

Take this Slow Cooker BBQ Chicken Chili Mac for instance, or this Slow Cooker Healthier Hamburger Helper. We can't get enough!

I have one other confession: my Ziti is not Ziti. It's Penne.

But you know what? Ziti is not that easy to find around here, and since my "Baked" Ziti isn't all that traditional in the first place, why cause a big fuss about it?

I've got two little girls who cause a big fuss about enough things that a slight change in the shape of a pasta noodle doesn't rank very high on my list. You know??

Do you know what I love most about slow cooker dinners?

That moment, often around 5:00, when you would normally be all like, "Riiiiiiiight...... dinner.....", but instead you've got things totally under control. How much do you feel like a rockstar in that moment?

NOTES:

I used my trusty 4 qt slow cooker for this recipe and it was pretty full, but it worked. If you have a bigger one, it's maybe not a bad idea to use that!

Once again, these Slow Cooker Liners are lifesavers. I hate cleaning my crockpot!

Feel free to swap out the sauces, herbs, and cheese for those of your choice - it really is easy to customize to your tastes!

See how easy it is to make!

You might also like these other slow cooker pastas! Slow Cooker BBQ Chicken Chili Mac Slow Cooker Hamburger Helper More pasta recipes from the Food Holiday Bloggers!
Creamy Butternut Penne with Spinach and Parmesan // A Kitchen Addiction

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This Slow Cooker Baked Ziti is actually made completely in the crockpot - even the pasta! It is so much easier than the traditional version but packs all of the same flavor! PIN IT FOR LATER I know. I'm not even 50 words in and I've cheated already.

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No more relegating steak to special occasion status! Even inexpensive cuts of beef will satisfy when you use my Steak Marinade. Fire up your grill, STAT!

Whenever I experience some life event that calls for an extravagant culinary celebration, maybe a graduation, anniversary, or even a cheat meal after two hours of successful dieting, I usually opt for a big steak dinner. That's the time to pull out all the stops with an expensive cut of beef - maybe a prime ribeye, with a little butter melting on top, surrounded by a monster baked potato and some after-thought of a green vegetable (if only to alleviate the guilt from having such a decadent meal.) There's usually a nice bottle of red wine thrown into the mix too. Mmmm. Heaven.

I can honestly say I've never met a steak I didn't like, but I have met some that could do with a few hours in a well-constructed marinade. The beauty of the whole marinating process is that you can turn even an inexpensive cut of beef into something worthy of a special occasion, and I'm all for having a little extra "special" in our lives!

Marinating is one of those processes that makes you realize just how much science magic happens in the kitchen. The right marinade can make an impenetrable cut of meat sponge-up loads of flavor and yield its tense tissue for a tender result. All that happens because of the chemistry going on between your steak and the marinade. While there are undoubtedly as many steak marinade recipes as there are diners who won't touch that green vegetable I mentioned earlier, the good recipes have the same four fundamental ingredients to help move flavor into the meat and create that moist, tender, melt-in-your-mouth texture we all want in a good steak. This recipe is my favorite Steak Marinade for grilling your favorite cut of beef - it comes together in a flash and works its "science" overnight.

So what are the necessary ingredients for making the best steak marinade? You'll just need to remember this simple acronym: S-O-F-A. The "S" stands for salt, which is probably the most important ingredient in a marinade for steak, or any other meats, for that matter. Marinades in general have a hard time penetrating more than a few millimeters past the surface, but salt helps increase that depth a bit (through a boring but important process similar to osmosis). Salt also helps break down some of the proteins in the meat, ones that typically shrink during the cooking process and leave you wondering how much water you'll have to drink to digest that dry piece of sawdust on your plate. Breaking down those proteins means more moisture is retained during the cooking process. Plus it's, well, salt, which enhances even the most naturally flavorful foods. My marinade uses soy sauce to provide the salt as well as an extra savory, umami component.

The "O" stands for oil which serves two purposes: it works as a conduit for any flavorings that are only soluble in oil (garlic, one of my favorite "flavorizers," being one) and helps with consistent browning once the steak hits the grill. Mild, high-smoke-point oils are the preferred choice here for a bbq steak marinade, so I use a regular or light olive oil in the recipe (rather than extra-virgin, for example). "F" is for flavor, and the sky's the limit here, but you want to use strong flavors that will stand up to the natural flavor of the beef. I always use garlic and aromatics that have a little bit of gusto. In this Steak Marinade recipe, I've added Italian seasoning and pepper (freshly ground, of course), plus some Worcestershire sauce and Dijon mustard to do a little double-duty. They both add tons of flavor (seriously, Worcestershire sauce has like 50 ingredients!), but they also supplement that last mandatory marinade ingredient. "A" is for acid.

Whether you use citrus juice, vinegar, or even beer or wine, acid is essential for any marinade. Acid more than any other ingredient works to break down the connective tissue in steak, so it's your tough cut's best friend. I use red wine vinegar because I like the flavor, and Worcestershire sauce and mustard bring a little extra vinegar to play as well. It's important to understand that too much of a good thing can quickly become a bad thing, though, so keep the ratio of oil to vinegar at about 1 to ½ and choose the marinating time carefully. Otherwise, your tough cut will go from tender to mealy, and you might just ruin a steak you've spent a small fortune on.

Just a note about the cut of beef. I like to use Boneless Beef Loin New York Steak, which can hold its texture just fine in an overnight steak marinade. Beef, though, is like a lot of things: you get what you pay for. To determine how long to marinate steak, you just need to look at the price tag. Expensive prime cuts mean higher quality beef that's more tender and flavorful and doesn't need much fussing over. For those, you'll either need a quick steak marinade, with minimal exposure time to the acid you've chosen, or a low-acid version for longer, flavor-concentrating. The steak marinade Jamie Oliver makes for his beef filet, for example, suggests marinating for a few hours or overnight, but you'll notice his recipe is missing any additional acid beyond the little bit Worcestershire sauce and mustard provide.

I dare say my recipe is the best ribeye steak marinade you're going to try this grilling season . . . or the best New York Strip marinade . . . or the best whatever-is-on-sale-this-week marinade. It's definitely going to make your next bbq something special!

RECIPE NOTES:

Watch your fire: Now that you've carefully marinated your steak, you don't want to overcook it!

There's definitely an art to grilling the perfect steak. The same type of steak can vary in thickness plus the temperature will continue to rise another 5 or 10 degrees once you've removed it from the heat. The first thing to remember is to get your steak as close to room temperature as you can before grilling.

Remove it from the fridge at least 30 minutes before you plan to start the sizzling. It can be difficult to remember all those ranges for cooking times and temperatures for different degrees of doneness, especially if you're grilling for a crowd, so here's a handy graphic to help take the guesswork out of when to pull your steak off the fire:

Beer Me: For some aficionados' steak marinade beer needs to come first! Nothing makes better fajitas, right?

Feel free to use it in my recipe as a red wine vinegar replacement, and use a little chili powder and cumin instead of the Italian seasoning. I'd suggest a light lager-style, rather than a dark beer, to do its tenderizing duty without competing with the beef flavor.

You can also swap out the red wine vinegar and make a balsamic steak marinade to add additional sweetness to the dish.

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No more relegating steak to special occasion status! Even inexpensive cuts of beef will satisfy when you use my Steak Marinade. Fire up your grill, STAT! Whenever I experience some life event that calls for an extravagant culinary celebration, maybe a graduation, anniversary, or even a cheat meal after two hours of successful dieting, I ...

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An Easy Thai Satay Chicken In A Thick And Creamy Peanut Sauce with a special ingredient in the sauce that takes this satay from 'yeah, it's nice' to 'wow! It's spectacular!'

The one ingredient I add into it covers over 10 ingredients, so YOU don't have to worry about forgetting anything in the supermarket! Now this is a quick and easy Thai Satay Chicken recipe!

The thing about this Thai Satay Chicken recipe is that it may not be the authentic real deal directly from Thailand whatever, BUT it IS incredible and TASTES like take-out Thai, which, to me, is a crucial part of living.

This recipe is my answer to those moments you want a Thai Satay Chicken, but either:

A) you don't have time to be cubing chicken, soaking skewers and threading chicken onto those skewers while trying to avoid stabbing fingers and palms with said skewers.

OR

B) you just want an easy route. Aka lazy. This is for us.

Serve with the peanut sauce on the side OR drown the chicken in the satay sauce before it hits the table, I love both ways and can never decide which one is better, because in the end it's going to end up in sauce. Well, in this house anyway. But, serving the sauce on the side would suit most people for easier control of exactly how much sauce goes over this chicken.

The chicken is first marinaded in a beautiful sauce FULL of satay flavours, and seared in that sauce for extra flavours. Don't even try to skip this step. You'd be loco to rush ahead.

What makes this marinade extra special is using Thai red Curry Paste! Forget about buying a basket full of spices and ingredients, grinding them yourself and turning them into a paste, which is essentially what most Thai sauces are made from. No need when you can get a good Thai Paste at any supermarket.

Once you've seared your chicken, it then finishes cooking in the oven while you prepare this sauce. THIS SAUCE. God, help me. NOT just peanut butter and coconut milk. No, forget it. I don't roll like that. The peanut sauce also has Thai paste for an extra hit of flavour, plus other flavours to get that KAPOW.

From here, once the chicken is cooked through, you can pour the sauce straight into the pan and reserve maybe 1/4 cup for serving.

Or just drown it all in sauce. We love sauce. Can you tell?

Thai Satay Chicken to knock your socks off. If you like more Thai recipes, you might like this
Thai Chicken Meatball Salad Sticky Thai Chicken Wings
Thai Chicken with Noodles!

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The one ingredient I add into it covers over 10 ingredients, so YOU don't have to worry about forgetting anything in the supermarket! Now this is a quick and easy Thai Satay Chicken recipe!

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These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber,
avocado, shrimp and brown rice, then topped with a spicy mayo - YUM!

You don't need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over.

Then topped it with spicy mayo, soy sauce and Furikake which is a Japanese condiment made with blend of sesame seeds and seaweed and spices available at most health food stores, Amazon or you can just use sesame seeds.

I'm obsessed with Trader Joe's frozen brown rice, it's a great short cut for busy weeknights and the texture is perfect. Using their rice, this came together in less than 15 minutes. If you make the rice yourself, it's best to use short grain rice like you get from most Asian restaurants, the sticky texture is perfect for this.

This would also be great with crab meat to make a more traditional California roll, or even salmon or tuna!

Spicy California Shrimp Stack

Ingredients:

Directions:

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These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo - YUM! You don't need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over.

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Protein-Packed Buddha Bowl

INGREDIENTS

Protein-packed Buddha Bowl

Servings: 2-4
Marinade
2 tablespoons vegetable oil

½ teaspoon sesame oil

1 teaspoon hot sauce

2 teaspoons thyme

1 teaspoon paprika

½ teaspoon salt

8 ounces tofu

1 sweet potato, peeled and cubed

1 onion, sliced

2 cloves garlic, minced

1 tablespoon oil

Salt, to taste

Pepper, to taste

1 cup chickpeas

½ teaspoon salt

½ teaspoon pepper

1 teaspoon chili powder

1 teaspoon garlic powder

¼ cup carrots, shredded

1½ cups quinoa, cooked

1 cup greens

1 avocado, sliced

Juice of 1 lemon

PREPARATION

1. Preheat oven to 400ºF(200ºC).

2. Combine marinade ingredients in a small bowl and whisk to combine.

3. Add the marinade and tofu to a container and marinate for at least 30 minutes, up to a day.

4. Lay sweet potato, onion, and garlic on a baking sheet and drizzle with oil, salt, and pepper. Bake for 20-25 minutes.

5. Add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.

6. Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.

7. Fry the tofu in the same pan for about 10 minutes on each side. Slice tofu to your preference.

8. Combine the quinoa, carrots, greens avocado, chickpeas, and tofu in a medium-large bowl and top off with lemon juice

9. Enjoy!

Inspired by: This BuzzFeed post.

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Protein-packed Buddha Bowl Servings: 2-4 Marinade 2 tablespoons vegetable oil ½ teaspoon sesame oil 1 teaspoon hot sauce 2 teaspoons thyme 1 teaspoon paprika ½ teaspoon salt 8 ounces tofu 1 sweet potato, peeled and cubed 1 onion, sliced 2 cloves garlic, minced 1 tablespoon oil Salt, to taste Pepper, to taste 1 cup chickpeas ½ teaspoon salt ½ teaspoon pepper 1 teaspoon chili powder 1 teaspoon garlic powder ¼ cup carrots, shredded 1½ cups quinoa, cooked 1 cup greens 1 avocado, sliced Juice of 1 lemon 1.

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Shrimp Scampi Pasta with Asparagus... it really doesn't get any better than this! The light lemon garlic and herb sauce packs so much fresh and amazing flavor.

This shrimp scampi pasta recipe is perfect for busy weeknights because it's easy, comes together quickly (less than 30 minutes) and seriously tastes like fine dining, minus the big bill at the end of the night.

Watch the video recipe to see just how easy it is. You'll make this shrimp scampi pasta again and again!

Watch How to Make Shrimp Scampi Pasta:

Mmm... this shrimp scampi pasta is ridiculously tasty. Enjoy this my friends!

Ingredients for Shrimp Scampi Pasta:

1/2 lb spaghetti (cooked with 1 Tbsp salt + 1 Tbsp olive oil)
1 lb (or 1 bundle) asparagus, rinsed
3 Tbsp butter, divided
3 Tbsp olive oil, divided
4 cloves garlic, minced (about 1 1/2 Tbsp)
1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
Sea Salt and Pepper
1/4 cup freshly squeezed lemon juice (from 1 large or 2 small lemons)
1/3 cup fresh parsley, finely chopped
1 Tbsp grated lemon zest
Grated parmesan to serve

How to Make Shrimp Scampi Pasta with Asparagus:

1. Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.

2. Trim asparagus to remove fibrous ends. The fastest way is by snapping off the ends and wherever they snap is where the fibrous part ends. You can also use a vegetable peeler to remove fibrous ends. Cut asparagus into thirds.

3. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.

4. In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.

5. Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.

Shrimp Scampi Pasta with Asparagus

Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe!

Ingredients

½ lb spaghetti

1 lb (or 1 bundle) asparagus, rinsed

3 Tbsp butter, divided

3 Tbsp olive oil, divided

4 cloves garlic, minced (about 1½ Tbsp)

1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)

Sea Salt and Pepper

¼ cup fresh lemon juice (from 1 large or 2 small lemons)

⅓ cup fresh parsley, finely chopped

1 Tbsp grated lemon zest

Grated parmesan to serve

Instructions

1. Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.

2. Trim asparagus to remove fibrous ends. The fastest way is by snapping off the ends and wherever they snap is where the fibrous part ends. You can also use a vegetable peeler to remove fibrous ends. Cut asparagus into thirds.

3. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with ¼ tsp salt and ⅛ tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.

4. In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and ¼ tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.

5. Add ¼ cup lemon juice, ⅓ cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What's your favorite go-to (quick) weeknight meal?
This shrimp scampi pasta is so juicy and flavorful. Every noodle is coated with amazing fresh flavor. If you're a pasta lover, be sure to check out all of our pasta recipes here!

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Shrimp Scampi Pasta with Asparagus (VIDEO) - NatashasKitchen.com

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Shrimp Scampi Pasta with Asparagus... it really doesn't get any better than this! The light lemon garlic and herb sauce packs so much fresh and amazing flavor. This shrimp scampi pasta recipe is perfect for busy weeknights because it's easy, comes together quickly (less than 30 minutes) and seriously tastes like fine dining, minus the big bill at the end of the night.

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One pan wonders! This easy keto Mexican Cauliflower Rice is a skillet meal the whole family will love. They won't even notice it's low carb and grain-free. Primal and THM-friendly.
Mothers of children with Type 1 Diabetes are the hardest working women in show business. Seriously, I mean that. I do not have a child with Type 1 Diabetes but I am fortunate to be privy to an amazing group of women who do. And I am continually humbled by the work they have to put in just keeping their children healthy and on track. It's a full time job unto itself and many of them also juggle full time jobs on top of it. Long after most kids are sleeping through the night, these mums have to drag themselves out of bed several times to check their child's glucose levels and adjust as necessary. Despite major advances in technology, they constantly have to monitor and check, watch and listen. And make educated guesses as to what that kiddo's system is going to do, whether they will go high or low based on food, exercise, excitement and illness. And sometimes, despite their best efforts, the scary high or the scary low happens and they have to scramble madly to help their little one recover.

Blows. My. Mind. I am in awe of their dedication and the sheer force of will it takes to parent a child with diabetes. That's not adding in the fact that teachers and friends and other people in the child's life have to be educated on how to help too. Or the fact that kids are sometimes non-compliant, sneaking a sweet at school or at a friend's house. So I am truly honoured and humbled that they have invited me into the fold, to share and observe. All because I happen to make some recipes that their kids love and that aren't going to send those wacky blood glucose levels any wackier. Don't they know how lucky I feel to get to cook and bake for a living? Hearing from them and knowing that my low carb recipes help their kids stay on track is so unbelievably gratifying, I don't quite have the words to express it properly.
See just how easy this low carb keto meal is to make!
So you can imagine that these mind-blowing mothers have very little time for cooking and baking from scratch. And yet cooking and baking from scratch is what they have to do a lot of the time, if they are following a low carb diet for their child's health. I love to make complicated recipes but like any mother, I appreciate easy meals that all my kids love. I daresay that Type 1 D mums love it even more!

I spied a high carb version of this one pan Mexican Skillet on my friend Erin's blog, Dinners, Dishes and Desserts. And instantly I was like "Dude, I have to try that with cauliflower rice!". Of course, it wasn't as simple as simply swapping the real rice for cauli rice. It never is, of course. First, I left out the beans and corn, and back on a few other items (onions, tomatoes) to cut down on the carbs. And I also cut back on the broth, since cauliflower rice isn't going to absorb liquid in the same way. But the overall approach was the same. Cook everything in the same skillet, sprinkle with cheese, put the lid on for a few minutes, and it's ready to eat.

I worried that my kids would instantly turn up their noses, as they haven't really enjoyed cauli rice heretofore. But mixed with ground beef, taco seasoning and cheese? They absolutely devoured it! They loved it so much I made it again the next week and managed to snap some photos and take a little video. You won't believe how easy this delicious keto meal is to make. And this one goes out to all my hardworking Type 1 D moms. You guys rock my world and you need all the easy you can get. I hope your kids love it as much as mine do.

Mexican Cauliflower Rice Skillet Dinner

One pan wonders! This easy keto Mexican Cauliflower Rice is a skillet meal the whole family will love. They won't even notice it's low carb and grain-free. Primal and THM-friendly.

Ingredients

Instructions

1. In a large skillet over medium heat, brown the ground beef until almost cooked through (just a little pink). Add the onion and pepper and continue to cook until no longer pink. Stir in the taco seasoning.

2. Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium low and cook until the cauliflower rice begins to soften (8 to 10 minutes for frozen).

3. Sprinkle the skillet with the cheese and cover. Let cook until the cheese is melted, 3 or 4 minutes. Remove from heat and top with your favourite toppings like sour cream, avocado, and chopped cilantro.

by Carolyn

Recipe Notes

Serves 6. Each serving has 5.04g NET CARBS.

Food energy: 352kcal Total fat: 21.71g Calories from fat: 195 Cholesterol: 96mg Carbohydrate: 7.04g Total dietary fiber: 2.00g Protein: 29.09g

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Low Carb Mexican Cauliflower Rice Skillet Dinner

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One pan wonders! This easy keto Mexican Cauliflower Rice is a skillet meal the whole family will love. They won't even notice it's low carb and grain-free. Primal and THM-friendly. Mothers of children with Type 1 Diabetes are the hardest working women in show business. Seriously, I mean that.

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Philly Cheesesteak Pizza Star: http://bit.ly/2deK2hd Philly Cheesesteak Skins: http://bit.ly/2jZAqgF Crazy about Cheesesteak? So are we! Combine your favourite ingredients into delicious meals! You can now have the scrumptious Philly Cheesesteak with tons of variety. Our Facebook: https://www.facebook.com/twistedfoodsocial/ Our Instagram: https://www.instagram.com/twisted_food/ Any questions or suggestions? Leave them in the comments below!

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Hash Brown-Crusted Quiche with Sausage - take quiche up a notch by adding a crispy hash brown crust and flavorful sausage. Super easy and perfect for breakfast, brunch, or even dinner!
Oh my gosh, it's May! Weren't we just talking about soup and snow? Hopefully you're all thawed out now and looking forward to summer. The last few days brought us 90 degree temps...so I'm already making popsicles.

But first things first.

Mother's Day is only weeks away, and you're looking for the perfect quiche to serve for brunch, right? Or maybe you weren't, but now you realize what a great idea that is. Or maybe you were in need of a delicious breakfast for this weekend. Or maybe you love eggs for dinner. See, I've got your bases covered.

I actually served this for sister Jen's birthday in March. And then I proceeded to make it about 1,057 times since then.

It's so delicious, and of course super easy. Two of my favorite things.

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Hash Brown-Crusted Quiche with Sausage - take quiche up a notch by adding a crispy hash brown crust and flavorful sausage. Super easy and perfect for breakfast, brunch, or even dinner! Oh my gosh, it's May! Weren't we just talking about soup and snow? Hopefully you're all thawed out now and looking forward to summer.

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Pasta with Mushrooms and Prosciutto Recipe

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Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.

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When it comes to comfort food, it's pretty hard to beat good old spaghetti and meatballs.

From romantic date-night meals to easy family dinners, this simple (but delicious!) dish has a way of improving life's best moments.

Better still, this time-honored meal is just about as affordable as it is tasty. As everyone who's ever so much as spoken to a college student knows, pasta is dirt cheap - and the fixings don't have to break the bank, either.

But they don't call us Penny Hoarders for nothing. We're always looking for the best possible deal, and dinnertime is no exception.

So we cooked up some money-saving tips to help you make your favorite pasta dish easier on the grocery budget. Here's how to make spaghetti and meatballs even less expensive... and even better.

How to Make a Spaghetti and Meatballs Recipe as Affordable as Possible

So, how do we make this beloved, frugal staple even cheaper?

Well, first of all, it helps if you already practice thrifty grocery shopping habits , like and checking for cash-back rebates on apps like .

But what about for this dish, specifically?

Let's break it down. Three basic elements go into spaghetti and meatballs:
To make the meal as affordable as possible, we need to get the best price on each individual part.
Let's start at the bottom, shall we?

Obviously, spaghetti noodles are pretty cheap: You can usually find a pound of dry pasta for about a buck and a half. With a two-ounce serving size (which yields about a cup once cooked), that means you're looking at about 19 cents per plate. Not bad!

But you can do better - and it'll taste way better, too.

Homemade pasta is so good it'll make you wonder why you ever ate the dried stuff, and it costs literally cents to make. This basic recipe from The Prairie Homestead yields about a pound of fresh pasta, and calls for exactly four ingredients: flour, eggs, salt and water.

And unless you buy the fanciest pasture-raised eggs produced by the most spoiled chickens in the business, you probably don't spend more than $3 per dozen. That brings the total price of a pound of homemade pasta to just 90 cents, or 22.5 cents per generous 4-ounce serving.

It's true that the process of actually making the pasta is fairly labor-intensive. Rolling dough takes a lot more time and effort than simply opening a box.

But seriously - - trust me on this. Do yourself the culinary favor of eating freshly made pasta. It'll blow your mind.

A basic red sauce, at its heart, is simply a mix of tomatoes and Italian spices. You may already have everything you need to whip one together in your kitchen: tomatoes (canned or fresh), garlic (or garlic powder), salt and maybe some sugar.

Other popular ingredients are nearly as inexpensive: dried thyme, oregano, parsley, red pepper flakes and Worcestershire sauce appear in many recipes. If you want to be fancy, you might spring for red wine, fresh basil or a sauteed onion.

And although it might seem like the cost of ingredients adds up quickly, a simple scratch-made sauce is cheaper than most pre-made options, as Beth at Budget Bytes discovered - hers was just 29 cents per hearty half-cup serving. (The same size serving from the fancy jar I considered above costs $1.60.)

Your best bet? Check out your pantry (and garden!) and compare what you have to your favorite recipe. Don't be afraid to improvise. It's comfort food - it's supposed to be rustic!

The Meatballs

Hearty, stick-to-your-ribs meatballs are the star of this dish, and certainly its priciest component.

But never fear. You can have your meatballs and eat them, too.

Most meatball recipes call for ground meat, garlic, onions, spices, and binding agent like eggs, bread crumbs and milk.

Just as with the other ingredients, the vast majority of those components are pretty darn cheap. But the meat itself is a different story.

Ground beef isn't prohibitively expensive, but let's say you buy a one-pound package of lean beef for $5.

Considering the pasta and sauce alone cost just 51.5 cents per serving, adding a 4-ounce serving of meatballs could raise the price of the dish to $1.77 per serving - an increase of more than 340%.

So what's a hungry Penny Hoarder to do?

Clearly, you're not forgoing the best part of dinner. You're gonna have to find a cheaper meatball. (And don't you even about reaching for that bag of pre-made ones in the freezer aisle!)

You could also buy a fattier package of ground beef (like 80/20), which tends to be cheaper, but since some of that fat will drain off in cooking, you'll be left with less meat in your final product.

Or you might try your luck at a discount chain or ethnic grocery store , where prices tend to be lower overall.

But if you want to get serious about saving money on meatballs, the best way is to buy larger chunks of the animal at wholesale prices and then grind it down yourself, or ask your butcher nicely. That KitchenAid mixer you bought on Black Friday can fit a convenient meat-grinding attachment . It's not as scary as it seems!

It might sound intense, but you'll have a lot more control over the quality of meat in your finished product - and if you have the freezer space for it, buying meat in bulk will save you money on more than just spaghetti night.
You could also - *gasp* - go for homemade meatless meatballs.
Tons of amazing, creative vegetarian meatball recipes replace meat with everything from quinoa to eggplant to cauliflower. And since they all omit the most expensive ingredient, you'll save some pennies a life.

The Penny Hoarder's Favorite Frugal Spaghetti and Meatballs Recipe

Now that we've laid the groundwork for getting the best deal on every component of your go-to Friday night comfort food, here's our very favorite, knock-your-socks-off, super-thrifty spaghetti and meatballs recipe.

Note: We've included a classic meatball recipe... But even if you're a die-hard carnivore, don't be afraid to give alternative meatballs a try. You might just be surprised by how much you like them - and your wallet certainly won't complain!

Abe's Fave Spaghetti and Meatballs

This recipe is adapted from those shared by our friends at The Prairie Homestead , Budget Bytes and Carla at Food.com . It serves four people for about $3 per serving, and takes about 70 minutes from start to finish.
Ingredients:
Fresh pasta

Simple homemade marinara sauce (makes 6.5 cups, so you'll have leftovers!)

2 28-ounce cans crushed tomatoes ($1.84)

1 6-ounce can tomato paste (58 cents)

2 cloves fresh garlic (12 cents)
Nutritional information (per serving):
1 tablespoon olive oil (16 cents)
Total cost:
1 tablespoon mixed Italian seasoning (or whatever dried Italian herbs you have, to taste - oregano, basil, thyme, parsley, etc.) (5 cents)
Method:
Salt and pepper to taste (3 cents)

1 tablespoon sugar (3 cents)

Easy meatballs

Fresh Parmesan, for garnish (about $1, depending on fanciness of cheese and market price)

495 calories; 20g fat; 38g carbohydrate; 5g fiber; 16g sugar; 38g protein

About $8.83-$10.83 for the meal, or $2.20-$2.71 per serving.

Begin with the sauce. Finely chop the garlic and saute it in olive oil in a medium pot over medium-high heat. (If you like, you can skip this step and simply add garlic powder to the sauce later.)

Add the remaining ingredients and allow to simmer, loosely covered, for about an hour, stirring occasionally. Adjust seasoning to taste.
Ladle marinara and meatballs onto the pasta and garnish with a fresh-grated hard Italian cheese, like Parmesan.
While the sauce simmers, start the pasta. Combine flour and salt in a large bowl, and make a well in the center for the eggs. Work them together by hand until the mixture becomes a dough. Continue to knead for 8-10 minutes, adding water as needed if the dough won't stick together. (If it becomes too wet, add flour.)
Your Turn: What's your favorite spaghetti and meatballs recipe? How do you make it as affordable as possible? Let us know in the comments! Jamie Cattanach's work has been featured at Roads & Kingdoms, the BUST blog, Ms. Magazine, The Write Life and elsewhere. You can learn more and wave hello on Twitter: @jamiecattanach.
Knead the dough well: The better-incorporated it is, the smoother your pasta will be. Once it's assembled, smooth and satiny, roll the dough into a log and wrap it tightly in plastic wrap. Allow it to rest at room temperature for at least 30 minutes.

Now, begin your meatballs. Heat the oven to 400 degrees F. Mix all ingredients by hand in a large bowl until they come together. Shape into 1-1/2 inch balls and place evenly on a large baking sheet or pan. (Meatballs will drain, so line the pan with aluminum foil to catch the drippings!) Bake uncovered for about 25 minutes, until light brown.

While your meatballs bake and your sauce simmers, roll out and cook your pasta. Bring a large pot of salted water to boil. Then, cut the log of rested dough into smaller sections to make the process easier.

Roll the dough using a pasta roller or by hand, ensuring it's thin and even. If working with a rolling pin, start from the inside and move out toward the edges. Cut the dough into thin, even strips using a knife or a mixer attachment.

Check on your sauce and meatballs, as the pasta only takes about 3-4 minutes to cook in boiling water. Once the meatballs are brown and cooked through, drain off the excess fat for serving, and allow them to sit for two to three minutes. (Leftovers will freeze well in a zip-top bag once cool!)

Buon appetito!

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How to Make Spaghetti and Meatballs Even Cheaper (Yes, With Real Meat!)

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When it comes to comfort food, it's pretty hard to beat good old spaghetti and meatballs. From romantic date-night meals to easy family dinners, this simple (but delicious!) dish has a way of improving life's best moments. Better still, this time-honored meal is just about as affordable as it is tasty.

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There's always room for improvement. That's especially true when it comes to fueling, where it's easy to slip into food ruts and miss out on all the vitamins, minerals, and other nutritional elements we need to run and feel our best.

So we tapped certified sports nutritionist and professional triathlete Pip Taylor, APD, author of The Athlete's Fix, to weigh in on which hot new foods are worth putting on your plate for maximum performance.

"Adding variety in itself can be a great boost to an already good diet," says Taylor. "It's important to remember, of course, that the real key is having a consistently good diet, which is better than eating some great foods as an attempt to make up for lots of poor choices."

So while you're taking steps to make your diet healthy all around, here are some next-level training plates that will supercharge your diet even further.

The article Next Level Training Foods for Serious Cycling Nutrition originally appeared on Bicycling.

Many active runners turn to yogurt as their go-to for a probiotic-rich food that promotes gut health.
Related: Train Your Way to a Happy Stomach
"Kefir is really head and shoulders above yogurt when it comes to numbers and variety of different beneficial strains of probiotics," says Taylor. "Kefir can be quite sour and while some love the taste, others find they need to mix it with fruit or into a smoothie to really enjoy it. Aside from the probiotics, kefir is also a good source of protein, calcium and B vitamins."

" Green tea is well known for its antioxidant benefits, but matcha takes things to a whole new level," says Taylor.
Related: 5 Amazing Beverages for a Mid-Ride Boost
Matcha, which has been used for centuries in Asia and has high antioxidant properties, is different from green tea because rather than drinking water leaves have been steeped in, you're actually drinking the ground-up gourd leaves, too (try it in this Matcha Chia Pudding). Matcha is also good for runners who want a little lift but get jittery from coffee, Taylor says, because it contains a non-dietary amino acid called l-theanine that promotes relaxation.

"Teff is the 'new,' actually very old, grain on the gluten-free radar," says Taylor. "The ancient Ethiopian seed is a good source of iron and calcium as well as B vitamins. It also contains Vitamin K, a fat-soluble vitamin that is vital for bone health as well as blood clotting and is not found in many other grain or seed sources."

Teff also contains resistant starch, a type of fiber that can help with digestion, gut health, weight management, and blood-sugar control. It's similar to quinoa in carbohydrate and protein content, and is most commonly found in the form of flour. "You can incorporate it into baking recipes instead of more refined flours to increase the nutritional profile," Taylor suggests.

"Forbidden rice or black rice has some impressive nutritional qualities that are lacking in the white rice varieties," says Taylor. "It is a good source of fiber as well as minerals such as iron and copper, but most importantly contains very high levels of flavonoids phytonutrients-particularly anthocyanin, a type of antioxidant that has been linked with helping to prevent cardiovascular disease, protect against cancer, reduce inflammation, and improve brain and central nervous system function.

"Black rice can be used in range of dishes both savory and sweet, making it extremely versatile and an easy swap or addition in the kitchen."
Related: 9 Food Swaps Guaranteed to Boost Your Energy

While all varieties of carrots will help you meet your daily requirements of fiber, vitamin K, vitamin C, potassium, manganese, carotenoids, says Taylor, purple carrots pack an additional nutrition boost.
Related: 10 Dietary Supplements to Avoid
"Purple carrots are very high in the antioxidants [known as] anthocyanins," she says. "These have important anti-inflammatory and cancer fighting properties as well as being linked with vascular and eye health."

"Everyone knows the benefits of eating dark chocolate," says Taylor, "but you can get even greater health benefits from eating cacao nibs-the actual beans themselves, which have been minimally processed and contain no sugar." If you're not yet convinced of cacao's killer kitchen game, it is also an excellent source of antioxidants, magnesium, and iron.

Next: Banana-Free Potassium

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Next Level Training Foods for Serious Running Nutrition

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There's always room for improvement. That's especially true when it comes to fueling, where it's easy to slip into food ruts and miss out on all the vitamins, minerals, and other nutritional elements we need to run and feel our best.

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Best Clam Chowder

Any time of year, this delicious, creamy soup, Best Clam Chowder, is the perfect dish to serve for a lighter meal.

I love the magic of soup season--the comfort and ease of gathering 'round the table with family and friends! Planning a soup meal is quite simple, especially serving my yummy Best Clam Chowder as the main dish, with a side of hot bread and a basic green salad (or Classic Shrimp Salad with Thousand Island Dressing.) In the past, I've been intimidated to make Clam Chowder, because I was afraid it wouldn't be as tasty as a bowl that might be served at the beach, or at a really good restaurant. But this recipe is one of my favorites, and is one of the top recipes on my RE! Yay! :)

In fact, watch the video above and see for yourself how simple it is to make Clam Chowder ... Soup season means slowing down, inviting people in to your home, and sharing life ... and love.

Best Clam Chowder.

Clam Chowder is so easy to make, I always wonder why I don't make it more often. (We trypically make it around Christmas or the holidays.) Plus, this recipe has bacon (YUM!)It's comforting, filling, and delicious, and it's also the perfect "light" holiday meal.

Relax and enjoy.

Slowing down and enjoying the table experience means to be present in the moment!

Don't over complicate. If you're planning a soup night, keep it simple! Make the soup ahead of time, set out hot bread and a fresh salad. You don't need to be a slave to your kitchen! Planning a simple menu means more time with your guests. Get off social media. Ask everyone around the table to put their phones away. There's no need to be looking at what others are doing (scrolling through Facebook or Instagram, while you're at the table with dinner guests). Instead, if we only looked inside (our own windows), to not miss out on what's happening right at the table! Relish in the joys. Ask a lot of questions, get to know the people who are sitting around you. Look into their eyes, look for joys (and pains), and listen. Be present. Enjoy!

I have one small wish when we have guests over for dinner, besides being prepared, and desperately wanting to RELAX. My wish is to be present in the moment, to not worry about what's going on around me, but to really engage, right then and there. In the meantime, I love to entertain. And it's even better when "my cup runneth over" with a bowl of delicious comforting Best Clam Chowder!

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

Directions:

More Clam Chowder recipes: Manhattan Clam Chowder (Simply Recipes) Slow Cooker New England Clam Chowder (Baked by Rachel) Smoked Salmon Chowder (Pinch of Yum)

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Any time of year, this delicious, creamy soup, Best Clam Chowder, is the perfect dish to serve for a lighter meal. I love the magic of soup season--the comfort and ease of gathering 'round the table with family and friends!

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This easy hack results in a perfect roast chicken, and the veggies to go along with it!

Advertisement - Continue Reading Below

1/2 lb. yukon gold potatoes, quartered

Freshly ground black pepper

1 large bunch fresh thyme

1 large bunch fresh rosemary

1 3-4 lb. chicken, gizzards removed

1. Preheat oven to 425° and cover the hole of the Bundt pan with foil.

2. In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.

3. Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub olive oil all over the skin of the chicken, then season generously with salt and pepper.

4. Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and extra pan juices.

Lauren Miyashiro Food Director Lauren Miyashiro is the Food Director for Delish.com.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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This easy hack results in a perfect roast chicken, and the veggies to go along with it! Advertisement - Continue Reading Below 1/2 lb. yukon gold potatoes, quartered Freshly ground black pepper 1 large bunch fresh thyme 1 large bunch fresh rosemary 1 3-4 lb.

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Grilled Portobella Mushrooms with Spinach and Cheese (VIDEO!)

Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!

September? Apples? Pumpkins? Not yet! Let's GRILL. I'm not putting away the grill until there is snow on it. Deal? Deal.

Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.

I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season.

I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside.

I mean, who doesn't love those things? I just don't love what follows fall here in Michigan - 11 months of winter. Or so it seems.

I'll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he'll let me.

We made these mushrooms as a side dish for grilled chicken, but I've always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. They're perfect for Meatless Mondays, too!

Note: Make sure to scrape out the black gills of the mushrooms. Otherwise you'll get a lot of black liquid after your mushroom caps are cooked. Not appetizing! I use a grapefruit spoon to handle the job.

Love these? Try my pepperoni chicken parmesan stuffed mushrooms!

Here's a video of these grilled portobella mushrooms with spinach being made!

Grilled Portobella Mushrooms with Spinach and Cheese

Ingredients:

Directions:

Verdict: Loooove these!
Husband's take: I was worried that he wouldn't be into these because sometimes he doesn't love overly cheesy things, but he liked these grilled portobella mushrooms with spinach and CHEESE a lot! Maybe even more than I did!
Changes I would make: Nada.
Difficulty: Easy! Especially if you make someone else do the grilling!

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Grilled Portobella Mushrooms with Spinach and Cheese (VIDEO!)

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Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven! September? Apples? Pumpkins? Not yet! Let's GRILL. I'm not putting away the grill until there is snow on it. Deal?

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This baked spaghetti recipe is going to quickly become a new family favorite. I don't even make regular spaghetti anymore - we all love this comfort food version too much!

I've been holding out on you.

My family's favorite recipe. The one we eat over and over and over again. The one that every single person in my family, even the girl who hates everything, will eat. The one that is basically comfort on a plate.

This recipe, you guys. It's a winner in my family and I'm pretty sure it's going to be a winner in your family, too.

Just one word of warning...the creamy white sauce that goes in the pasta? Don't sneak a taste of it before you add it to the pasta. Just don't. You'll end up eating plain spaghetti, because once you start, you can't stop. It's amazing.

It feels wrong to eat cream cheese, sour cream, and cottage cheese by the spoonful, but I'm telling you right now that if you taste that mixture, you'll want to eat the whole bowl.

Move over, lasagna. We don't need you.

I've seen this called Million Dollar Spaghetti all over the internet. I think it's also pretty similar to Cheddar's spasagna recipe, but it's been so many years since I've had that, so I could be wrong! Whatever you want to call this dish, I'm sure it's going to be a new family favorite!

A lot of the recipes similar to this include a whole stick of butter in the dish. I'm telling you, I love butter just as much (more?) than the next guy, but it makes literally no difference in flavor in this dish. I've tried it. It's not worth the extra calories.

We have a tendency to eat this a little too often considering that we'd all like our pants to still fit. That's why I created a low carb version! It's not quite as decadent, but it's so good and perfectly satisfying. You'll love my cream cheese zoodles!

I hope you give this one a try and your family enjoys it as much as mine does. I'm not sure how anyone could dislike all this creamy cheesy goodness, to be honest! 😉

Creamy Baked Spaghetti

Ingredients:

Directions:

MORE OF OUR FAMILY FAVORITE RECIPES? YOU GOT IT.
Fried Tacos - you'll never settle for another taco.
Double Double Animal Style Burgers - skip the take out.

Amish Egg Noodles - the easiest side dish!

Chicken Parmesan Meatball Casserole - we love casseroles!

Nutella Brownies - eat dessert first!

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This baked spaghetti recipe is going to quickly become a new family favorite. I don't even make regular spaghetti anymore - we all love this comfort food version too much! I've been holding out on you. My family's favorite recipe. The one we eat over and over and over again.

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SHEET PAN PIZZA - this made -from-scratch recipe is so simple with a no-rise pizza crust and loaded up with all of your favorite toppings; it will become something everyone will love {and request}.
I love pizza. My family loves pizza. Needless to say, we have it weekly. We used to have Taco , but lately it's been Pizza . So easy and delicious, we often make this SHEET PAN PIZZA. It is the best homemade pizza we've ever made or had! And guess what? This meal is ready in a little over 30 minutes - even faster than delivery.

So why am I just now sharing this with you? Well I'm not sure, and I aplogize for waiting so long. Seriously, I do. But now I feel inspired to share it with you after having some amazingly scrumptious pizza aboard the Panama Canal Cruise with Princess Cruises. Their pizza was the bomb! Thin, crispy and just the right amount of cheese. Did I mention I love cheese too?

If you have been following me on social media or have seen my post for Nutella Donuts, then you're already aware I just returned from a dream cruise with Princess Cruises. And while I can't wait to share more about the trip in future posts (don't worry those are coming next), the first couple of things I want to share was food... I mean, come on, I'm a foodie at heart.

Here are a few things you can expect about the food on ALL Princess Cruises. You have the International Café {coffee, hot drink and pastry lovers will live here}, Burger and Hot Dog Grill, Soft Serve {ice cream} on Deck and Horizon Court Buffet, traditional dining room, specialty restaurants {the number of these available vary per ship} and the classic Pizzeria. The pizza was awarded "Best Pizza at Sea" from USA TODAY, and I couldn't agree more. This Neapolitan-style pizza is hand-tossed and freshly baked right there on deck. They are stocked with all your traditional favorites, frommargherita and pepperoni to the daily specials. I can't say how many times we ate this, but I know we can't count them on one hand.

The one thing I can say about dining aboard Princess Cruises is you will never go hungry. I didn't want to over eat or over indulge on this trip, which was hard to do, but I did great for breakfast and lunch, eating a light salad around . But come mid-afternoon, I was all about the soft-serve.

With that said, the must-do foodie experience is the Chef's Tasting. The Chef's Tasting includes a behind-the-scenes galley tour with champagne and hors d'oeuvres, followed by an extravagant multi-course dinner created and hosted by the executive chef on that ship! Each ship is unique in what it serves, and each meal is different because this is the one meal the chef gets to create what he wants. The rest of the menus are set for the whole season, so the Chef's Tasting iswhere the chef gets to play and make anything his foodie heart desires. Each Chef's Table experience for me has been amazingly scrumptious.

Let me share just a few pictures from this extraordinary meal.

APPETIZER. {THERE WERE 9 APPETIZERS!}

IN BETWEEN PALATE CLEANSER. {CHECK OUT THE ICE ENCLOSURE FOR THE SHERBET.}

MAIN. {MY HUSBAND'S DREAM COME TRUE, SO SAD HE WASN'T THERE TO ENJOY IT!}

DESSERT. {THIS WAS ON TOP OF A PLATE OF CHOCOLATES AND ANOTHER DESSERT!}

So while the destination of the Panama Canal Cruise made this trip a dream, the food made it even more enjoyable. Today, I finally share this SHEET PAN PIZZA with you inspired by a trip I will always remember. Enjoy friends. XOXO San

Want some more inspired recipes from Princess Cruises? Be sure to check these out: Nutella Donuts, Nojito, Southern Fried Catfish and Banana Oatmeal Chocolate Chip Cookies.

Don't forget to pin this to your favorite Pinterest board for later.

Ingredients

Directions

Notes

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This post was inspired & sponsored by Princess Cruises. All opinions expressed are my own. SHEET PAN PIZZA - this made-from-scratch recipe is so simple with a no-rise pizza crust and loaded up with all of your favorite toppings; it will become something everyone will love {and request}. I love pizza.

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I have finely perfected this Slow Cooker Chile Colorado Style Beef to make easily at home. Serve it in a warm tortilla and enjoy it's deliciousness. The leftovers, if there are any, are also amazing. See this recipe MADE ON VIDEO HERE.

So wow, it has been quiet around here! In my defense, I have been insanely busy. As in insanely-crazy busy. That happens when you leave everything until the last minute and then it piles up on you. Yeah, that's me, and it's a habit I want to break. How do you break a procrastination habit anyway?

But, I did not waste any time in sharing this recipe with you. I have been working on it for a while, trying different options to try get that "Chile Colorado" taste, but in a quick and easy way.

My fixation with Chile Colorado stems from my husband's obsession with the dish. I've heard for like...I don't know...15 years now about this epic Chile Colorado he used to eat at the doctor's dining room at the hospital. I kept telling him maybe he was just hungry and that's why it tasted so good. He says no, it was the best. Okay then. Sounds like a challenge.

However, while I love the authentic way it's made, with cubed meat dredged in flour and real chili peppers ground up to make the sauce, I often don't have the time to make it happen. I wanted the taste, but not the work. Who's with me on that?

So I have been playing with this recipe in the slow cooker and have FINALLY gotten it as close as I think I'm going to get it to "Chile Colorado"...and my husband loved it. Perfect right? He said it is as good, if not better than what he used to eat. I'll take it. And I guarantee mine is a 1000 times easier to make.

It couldn't have been easier to throw it all together. I mean seriously, a few things and boom, your dinner is served. So perfect for a cold evening.

Now, this sauce is my trick. After trying a few other things, even enchilada sauce, it just wasn't the same. This sauce, which is pretty much just dried chile peppers ground up with some liquid, is perfect...because that is what Chile Colorado is. But this is what makes it so easy to create.

This sauce is available at my grocery store in the Hispanic section. I'm pretty sure you can find it just about everywhere. If not, they do sell it on their website but you do have to pay shipping. Womp, womp. Or check your local Hispanic market. Outside of the United States, I have no idea what the availability will be. Sorry.

Now, because this is slow cooked and the sauce mixes with the juices from the meat, the finished sauce is not a thick, pouring sauce. It is very thin. But as you pull apart the tender meat, the sauce will get in to every crevice and flavor it perfectly. I prefer it runny to drizzle over burritos, but my hubby prefers it thicker, I will tell you how to achieve both.

So, these burritos are what we were eating today. We were thoroughly enjoying this little food fantasy lunch when...the phone rang..it was the kids telling us that snowmageddon had arrived, school was closing and to come get them, like now...oh well, lunch over.

I promise you will love this recipe, it has an exceptional flavor.

Print Recipe

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I have finely perfected this Slow Cooker Chile Colorado Style Beef to make easily at home. Serve it in a warm tortilla and enjoy it's deliciousness. The leftovers, if there are any, are also amazing. See this recipe MADE ON VIDEO HERE . So wow, it has been quiet around here!

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This Post May Contain Affiliate Links. Please See Our Disclosure Policy Here.
Copycat Chick-Fil-A Chicken NuggetsGo
Check out this Easy Copycat Chick-Fil-A Chicken Nuggets Recipe & Sauce!

If you are looking for a new Chicken Recipe, be sure to check out this Copycat Chick-Fil-A Chicken Nuggets Recipe! Make these Chicken Nuggets the next time you are hosting a party or making your kids nuggets to send in their school lunches! This is an easy recipe to make for Holiday Parties or Football Parties! Also great for Kids Birthday Parties since kids LOVE chicken nuggets! Plus, here are some more great Football Party Recipes and Appetizer Recipes!

Copycat Chick Fil A Chicken Nuggets & Sauce

INGREDIENTS:
Sauce:
1/2 cup Ken's Steakhouse Honey Mustard Dressing
1 tsp Sweet Baby Ray's BBQ Sauce
1/2 tsp Apple Cider Vinegar
Nuggets:
1 cup Dill Pickle Juice
1 lb Boneless Skinless Chicken Breasts
1 Egg
1 cup Milk
1 1/2 cup Flour
3 tbsp Powdered SUgar
2 tsp Salt
1 1/2 tsp Pepper
1/2 tsp Paprika
Peanut Oil

DIRECTIONS:
Combine honey mustard and BBQ sauce. Set aside.
Cut chicken into roughly 1″ pieces and place in zippered bag with pickle juice to marinate in refigerator for at least 4 hours.
Mix together milk and egg in a large bowl.
Drain pickle juice from chicken and add to egg mixture.
Toss to ensure all pieces are coated.
Drain excess egg mixture.
Heat oil on medium high to about 375.
In a zippered bag, add flour powdered sugar, paprika, salt and pepper. Shake well to mix.
Add chicken to zippered bag and shake to coat.
Cook chicken pieces in oil for until crispy and browned (about 3 to 4 minutes).
Drain on paper towels.

Copycat Chick-Fil-A Chicken Nuggets Recipe!

Plus, grab this Thermos at Amazon to store your Kids' Chicken Nuggets in! Receive Free Shipping with Amazon Prime, or Free Super Saver Shipping on orders of $35 or more! This is a great way to Send Chicken Nuggets in your Kids' Lunches!
Make sure you check out our Saving Money Blog and also our How to Coupon Page for more tips, tricks and videos on saving money and using coupons.
Make sure you Follow Me on Pinterest!

Pricing subject to Change at any time. Please make sure you check the current price on Amazon.com before purchasing.

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Copycat Chick-Fil-A Chicken Nuggets Recipe

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This Post May Contain Affiliate Links. Please See Our Disclosure Policy Here. Copycat Chick-Fil-A Chicken NuggetsGo Check out this Easy Copycat Chick-Fil-A Chicken Nuggets Recipe & Sauce! If you are looking for a new Chicken Recipe, be sure to check out this Copycat Chick-Fil-A Chicken Nuggets Recipe!

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I love love love steak. Are you a a carnivore like myself? I just love the idea of sinking my teeth into a thick juicy steak. I made these Marinated Herb Butter T-Bone Steaks yesterday. We food bloggers have to cook everything while there is sill plenty of daylight. Made them with the intention of saving mine till my husband got home from work. Well needless to say that did not happen. My intentions were good. I thought I will have one small bite and cover it back up with foil. Well then I made another agreement with myself. I will have one more small bite and step away. I bet you know how this story ends. They are so good that I just could not resist.

Have you tried any of my other beef recipes? Beef Tenderloin Red Pepper Rumaki, Dutch Oven Barbecue Beef Brisket, Beef Petite Shoulder with Pan Gravy and Beef Lo Mein are just a few of my favorites. There are so many great cuts of beef and wonderful recipes circling in my head. There are so many greats sides for a good cut of beef. Of course the first one that comes to mind is potatoes. They just go together like Fred and Ginger. I hope I am not dating myself with that comment. Can you imagine some Cream Cheese and Chive Stuffed Red Potatoes or Parmesan Herb Potatoes with that big juicy steak? I can clearly imagine it.

These Marinated Herb Butter T-Bone Steaks are marinated in a bath of wine, soy sauce and ginger, grilled to perfection and topped with a perfect blend of herbs and butter. Of course I used T-bones because they are one of my favorites but you could use Filet Mignon, New York Strip, Porterhouse, Ribeye or even Petite Shoulder. These are all great cuts of beef. Did you know that the T-Bone consists of two lean tender cuts of beef...the tenderloin and the strip. You can learn more about different cuts of beef at Certified Angus Beef.

So what are you waiting for? Grill yourself and your loved ones the steak of their dreams. How does the slogan go? "Beef. It's What's For Dinner"

Ingredients

Instructions

Other delicious beef recipes you will love!
Crock Pot Beef Stew for Two One Pot Beef and Macaroni

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Marinated Herb Butter T-Bone Steaks | Small Town Woman

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I love love love steak. Are you a a carnivore like myself? I just love the idea of sinking my teeth into a thick juicy steak. I made these Marinated Herb Butter T-Bone Steaks yesterday. We food bloggers have to cook everything while there is sill plenty of daylight.

# data[].attributes.attachment_link.readable_text
I love love love steak. Are you a a carnivore like myself? I just love the idea of sinking my teeth into a thick juicy steak. I made these Marinated Herb Butter T-Bone Steaks yesterday. We food bloggers have to cook everything while there is sill plenty of daylight. Made them with the intention of saving mine till my husband got home from work. Well needless to say that did not happen. My intentions were good. I thought I will have one small bite and cover it back up with foil. Well then I made another agreement with myself. I will have one more small bite and step away. I bet you know how this story ends. They are so good that I just could not resist.

Have you tried any of my other beef recipes? Beef Tenderloin Red Pepper Rumaki, Dutch Oven Barbecue Beef Brisket, Beef Petite Shoulder with Pan Gravy and Beef Lo Mein are just a few of my favorites. There are so many great cuts of beef and wonderful recipes circling in my head. There are so many greats sides for a good cut of beef. Of course the first one that comes to mind is potatoes. They just go together like Fred and Ginger. I hope I am not dating myself with that comment. Can you imagine some Cream Cheese and Chive Stuffed Red Potatoes or Parmesan Herb Potatoes with that big juicy steak? I can clearly imagine it.

These Marinated Herb Butter T-Bone Steaks are marinated in a bath of wine, soy sauce and ginger, grilled to perfection and topped with a perfect blend of herbs and butter. Of course I used T-bones because they are one of my favorites but you could use Filet Mignon, New York Strip, Porterhouse, Ribeye or even Petite Shoulder. These are all great cuts of beef. Did you know that the T-Bone consists of two lean tender cuts of beef...the tenderloin and the strip. You can learn more about different cuts of beef at Certified Angus Beef.

So what are you waiting for? Grill yourself and your loved ones the steak of their dreams. How does the slogan go? "Beef. It's What's For Dinner"

Ingredients

Instructions

Other delicious beef recipes you will love!
Crock Pot Beef Stew for Two One Pot Beef and Macaroni

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Marinated Herb Butter T-Bone Steaks | Small Town Woman

# data[].attributes.attachment_link.description
I love love love steak. Are you a a carnivore like myself? I just love the idea of sinking my teeth into a thick juicy steak. I made these Marinated Herb Butter T-Bone Steaks yesterday. We food bloggers have to cook everything while there is sill plenty of daylight.

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Slow Cooker Enchilada Casserole is the easiest recipe you will find for enchiladas!

This recipe for slow cooker chicken enchilada casserole is a one pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then when I get home, I shred the chicken, stir in corn tortillas strips, add some cheese and olives, stir, add a little more cheese and olives on top, cook for one more hour, and wow! Easy enchiladas and I don't have the huge mess all over my kitchen from frying tortillas, and rolling the enchiladas.

Below is the chicken after cooking with the enchilada sauce. Note that the other ingredients are not added until the chicken and sauce have cooked.

After the chicken and sauce have cooked I add the tortilla stripes, cheese and olives making it into a casserole.

I serve this chicken enchilada casserole with sour cream on top, refried beans and spanish rice. If you don't have a great recipe for Spanish rice, check this tutorial for from Lil' Luna, it's the recipe I use and it's amazing.

You can how to make this easy meal in the video below. You can follow me on YouTube .

This is one of my all-time favorite recipes on the site. Easy to throw in the crock pot and has great results!

Chicken Enchilada Casserole

You may also like: Slow Cooker Spicy Pinto Beans

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Slow Cooker Chicken Enchilada Casserole - The Magical Slow Cooker

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This recipe for slow cooker chicken enchilada casserole is a one pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker.

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Print Recipe
Anything that makes cooking dinner easier for me is a winner in my books. You may have made tons of one pan meals using just a baking sheet, but did you know your bundt pan has more uses than just for desserts?

This Roasted Rotisserie Style Bundt Pan Chicken simplifies Sunday dinner like no other! Roast up your chicken and veggies all at once using just a bundt pan and a baking sheet to catch any extra drippings! The veggies soak up all the delicious flavor dripping from the chicken, and it's all ready at the same time! You'll love this easy recipe for those busy nights!

Shared Food

6-7 pound whole chicken

1.5 pounds mini potatoes

1 bag carrots

½ pound salted butter, softened

1 sprig rosemary, minced

2 cloves garlic, minced

1. Preheat the oven to 450 degrees.

2. Prepare compound butter by mixing butter, rosemary and garlic in small bowl. Wrap in plastic wrap and chill until firm (approximately 1 hour).

3. Season the chicken by rubbing salt and pepper on the skin (feel free to add your own spices to this as well), then place slices of the prepared compound butter under the skin.

4. Spray your bundt pan with non-stick spray.

5. If you'd like to include vegetables, add them to the bottom of the bundt pan (potatoes and carrots).

6. Stick your chicken onto the bundt pan, forcing the center of the bundt pan through the center of the chicken.

7. Place a lined baking sheet underneath the bundt pan to catch any extra drippings that fall through the open hole in the pan.

8. Basting throughout the cooking process, roast the chicken and vegetables for 60-90 minutes, or until the thigh temperature reaches 160 degrees.

9. Rest the roast chicken for 10 minutes before slicing and serving.

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This Roasted Rotisserie Style Bundt Pan Chicken Simplifies Sunday Dinner Like No Other!

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Anything that makes cooking dinner easier for me is a winner in my books. You may have made tons of one pan meals using just a baking sheet, but did you know your bundt pan has more uses than just for desserts?This Roasted Rotisserie Style Bundt Pan Chicken