247tasty

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings

Easy, delicious, and simple! These three words best describe my experience with this Mongolian Ground Beef! In just 20 minutes of prepping and cooking time, dinner will surely be amazing! This recipe can serve up to 4 people. Give it a try now, and prepare to fall in love after one bite. Enjoy!

Ingredients:

1 tbsp garlic, grated
1 tbsp ginger, grated
1 tbsp cornstarch
1/4 c water (or beef broth)
1 lb. ground beef
4 green onions, sliced
1 tbsp brown sugar
3 tbsp soy sauce (gluten-free or tamari for gluten-free)
1 tbsp sesame oil
1 tbsp toasted sesame seeds
1 tbsp hoisin sauce (gluten-free for gluten-free)
1 tsp chili sauce, such as sambal oelek (or to taste)

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.

In a mixing bowl, add water, cornstarch, garlic, ginger, soy sauce, chili sauce, brown sugar, and hoisin sauce. Stir everything until well blended.

Add the mixture into the skillet, then stir until well combined. Simmer for a few minutes until the texture becomes thick.

Stir in the green onions.

Remove the skillet from the heat, then add the sesame seeds and sesame oil. Stir until well blended.

Serve right away. Enjoy!

Notes:

Feel free to add veggies to this dish if you prefer. Some suggestions are peppers, broccoli, and peas.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

I highly suggest serving this over rice. It is perfect to go with steamed or fried rice!

Nutrition Facts:

Calories 338, Fat 24g (Saturated 8g, Trans 1g), Cholesterol 80mg, Sodium 849mg, Carbs 8g (Fiber 0.5g, Sugars 3g), Protein 21g

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Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings

Enjoy this famous takeout food in the comfort of your home! This is my version of the Hunan Chicken! It is a combination of chicken, mushrooms, broccoli, and a lot more delicious things that you will surely love. Enjoy!

Ingredients:

HUNAN CHICKEN:

1 can of bamboo shoots, drained
3 cloves garlic, minced
1 tbsp cornstarch
1 lb. chicken breasts shaved thinly
4 oz. of mushrooms, sliced thinly
3 c broccoli florets
1 tbsp ginger, minced
1/4 c canola oil
1 green zucchini, cut into half-moon shapes

HUNAN SAUCE:

1 tbsp Sambal Oelek chili paste
1 tbsp rice wine vinegar
1/2 c chicken broth
2 tbsp low sodium soy sauce
2 tbsp oyster sauce
1 tsp cornstarch
1 tsp sugar

Directions:

In a large resealable bag, add cornstarch and chicken. Seal the bag and shake it until the chicken breasts are completely coated with cornstarch.

Place a pan on the stove and turn the heat to medium-high. Add canola oil and allow it to become hot.

Add the coated chicken breasts into the hot pan, then cook all sides for 3 minutes or until they turn golden brown. Transfer them onto a clean plate.

Add all the ingredients for the sauce into a mixing bowl and stir everything until well incorporated.

In the same pan, add ginger, broccoli, bamboo shoots, mushrooms, zucchini, and garlic. Sauté everything for about 3 minutes.

Pour in the sauce and stir until well blended. Make sure to scrape the bottom of the pan to get the browned bits.

Bring the chicken breasts back into the pan, then toss until coated with the sauce. Cook for another 2 minutes until the texture of the sauce becomes thick.

Serve and enjoy!

Nutrition Facts:

Calories: 337 kcal | Carbohydrates: 16g | Protein: 30g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 786mg | Potassium: 967mg | Fiber: 4g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 75.7mg | Calcium: 58mg | Iron: 1.7mg

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings

These Mini Meatloaf Muffins are amazing! Made with very simple ingredients, these heavenly treats are total comfort food! Give this recipe a try now, and I promise you that it is worth all your time and effort. Enjoy!

Ingredients:

1 tbsp barbecue sauce
1 Egg, lightly beaten
1/2 c onion, chopped
1/2 tsp freshly ground black pepper
1 1/2 tsp chili powder
2/3 c panko bread crumbs
1/2 tsp garlic powder
1 tbsp mustard
1/2 tsp salt
1 1/2 lbs. lean ground beef (or ground turkey)

Meatloaf Sauce:

1/4 tsp ground nutmeg
1/3 c light brown sugar
2 tsp Dijon mustard
1/2 c ketchup

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply a bit of oil to each cup of a muffin tin.

Add egg, mustard, salt, pepper, breadcrumbs, ground beef, 1 tbsp BBQ sauce, onion, chili powder, and garlic powder into a large bowl. Use your clean hands to mix everything until well incorporated.

Fill and press each muffin cup with the meat mixture.

Place the muffin tin in the preheated oven and bake the muffins for about 15 minutes or until done.

Meanwhile, add all the ingredients for the sauce into a large mixing bowl. Stir everything until well incorporated.

Remove the meatloaf from the oven, then use paper towels to remove any fat that surfaces on top. Pour the sauce over the meatloaf and spread it evenly. Make sure to cover it entirely.

Put the meatloaf back in the oven and bake for 15 more minutes. Remove from the oven.

Serve with mashed potatoes. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again.

Feel free to serve these meatballs with roasted veggies as well.

You can use ground turkey instead of ground beef if you prefer.

Nutrition Facts:

Calories: 138 kcal | Carbohydrates: 13g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 299mg | Potassium: 265mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

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Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 4 Servings

Meatballs and a delicious gravy over mashed potatoes, what’s not to like? This recipe will guide you to perfection! In just about an hour, dinner will be served. Enjoy!

Ingredients:

For The Meatballs:

1 teaspoon Worcestershire sauce
¼ c breadcrumbs (I used Panko)
2 tablespoons olive oil
1 tablespoon tomato ketchup
½ onion, grated
500g ground beef
½ teaspoon salt
1 teaspoon grounded black pepper
1 garlic, grated

For Gravy:

1 large onion, sliced
1 teaspoon smoked paprika
1 tablespoon BBQ sauce
1 tablespoon tomato ketchup
2 c beef stock
½ teaspoon freshly cracked black pepper
1 garlic, grated
2 tablespoons plain flour
Salt to taste
2 tablespoons butter

For Mashed Potatoes:

½ c milk (I used low-fat milk)
Salt and black pepper to taste
4 tablespoons salted butter
5 large potatoes, peeled and boiled till tender

Directions:

In a large mixing bowl, add all the ingredients for the meatballs aside from the olive oil. Use your clean hands to mix everything until well incorporated. Make 1-inch balls out of the meat mixture.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the meatballs into the hot skillet, then cook each side for a few minutes until they turn brown. Move them onto a clean plate.

Add butter to the same skillet and allow it to melt. Add the onion and sauté for a few minutes until soft.

Add the garlic and 2 tbsp of flour, then cook for a minute until aromatic. This will help remove the raw taste of the flour.

Gradually add the chicken broth and scrape the bottom of the skillet to get the browned bits. Simmer for about 3 minutes to thicken the sauce.

Add paprika, BBQ sauce, and tomato ketchup. Stir everything until well blended. Add more broth if the texture of the sauce becomes too thick. Season with a bit of salt and pepper.

Bring the meatballs back into the skillet, then toss to coat with the sauce. Remove from the heat.

For the Mashed Potatoes:

Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil. Add the potatoes and cook for a few minutes until fork-tender.

Transfer the cooked potatoes into a large bowl, then mash them.

Add salt, butter, milk, and pepper. Stir everything until well incorporated.

Serve the meatballs over the mashed potatoes and top with gravy. Enjoy!

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Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 6 Servings

The sauce alone of this Chicken Spaghetti is more than enough to let you know that you are in for a treat! Enjoy a quality dish in the comfort of your home. Try this recipe now!

Ingredients:

2 tbsp olive oil
4 tbsp butter
1 small yellow onion, diced
1 c mozzarella cheese, shredded
10 ounces diced tomatoes & green chilies
3 cloves garlic, minced
2 small boneless skinless chicken breasts
1 c cheddar cheese, shredded
8 ounces Thin Spaghetti
4 tbsp flour
4 ounces cream cheese, softened
¾ c milk
2 tsp Italian Seasoning
1 ½ c chicken broth
red pepper flakes & chopped parsley, to garnish
Salt/Pepper

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Cut the chicken into two lengthwise pieces. Use paper towels to pat them dry. Sprinkle Italian seasoning, salt, and pepper over the chicken to season.

Place a skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the chicken into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate. Slice them into small cuts.

For the Sauce:

In the same skillet over low heat, add butter and allow it to melt. Scrape the bottom to get the browned bits.

Add onions, then sauté for a few minutes until translucent. Add garlic and sauté for about a minute or until aromatic.

Add flour, then whisk and cook for about a minute to remove the raw taste.

Pour in chicken broth, then stir until well blended. Gradually add the milk and stir every addition until well blended as well.

Let it simmer for a few minutes.

Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.

Stir in the shredded cheddar cheese until completely melted.

Put the chicken back into the skillet together with the drained tomatoes, then toss until well combined.

Add the cooked pasta, then toss until fully coated with the delicious sauce. Transfer the mixture to a 9×13-inch casserole dish and spread it evenly.

Scatter mozzarella cheese over the dish.

To Bake:

Place it in the preheated oven and bake for about 15 minutes.

Broil for a few more minutes until the cheese turns golden brown.

Remove from the oven, then sprinkle freshly chopped parsley and red pepper flakes on top to garnish.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last for 3 days up to 3 months.

Reheat for a few minutes before serving again.

Nutrition Facts:
Calories: 547 kcal, Carbohydrates: 40g, Protein: 25g, Fat: 32g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 641mg, Potassium: 507mg, Fiber: 2g, Sugar: 5g, Vitamin A: 931IU, Vitamin C: 11mg, Calcium: 332mg, Iron: 2mg

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

In just about half an hour, this Creamy Chicken Mushroom is ready for serving! This is a must-try, I’m telling you! Dinner with your loved ones is going to be fantastic! The combination of all the flavors in this dish is simply the best!

Ingredients:

For the Searing

8 ounces cremini mushrooms, sliced
2 tablespoons olive oil
6 pieces chicken thighs, skinless and boneless

For the Creamy Sauce

3/4 c shredded Parmesan or 1/2 c grated/finely shredded Parmesan
1/2 c chicken broth
1 c heavy cream or heavy whipping cream
salt and pepper to taste
4 tablespoons unsalted butter
1 c spinach
1 teaspoon minced garlic
1 tablespoon flour or cornstarch (optional) if you want a thick creamy sauce
1/2 teaspoon garlic powder

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown.

Transfer them onto a clean plate. Season with a bit of salt and pepper to taste.

Put the cremini mushrooms into the empty skillet, then cook for a few minutes just until brown. Transfer them onto a clean plate.

Add butter to the same skillet and allow it to melt. Add the minced garlic and sauté for about a minute or until aromatic.

Add Parmesan cheese, heavy cream, and chicken broth. Stir until well blended. Add more salt and pepper if needed. Let the mixture simmer for about 2 minutes or until the texture of the sauce becomes thick.

Bring the mushrooms and chicken back into the skillet, then toss everything to coat. Simmer for another 5 to 10 minutes to reheat the chicken and mushrooms.

Add the spinach and cook just until wilted.

Serve right away with pasta or rice!

Notes:

Feel free to use chicken thighs instead of chicken breasts.

You can add slurry (cornstarch and water mixture) to make the sauce thicker.

Make sure to taste first before adding more seasonings.

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings

The amazing flavors and texture of this soup are sure winners! This Potato Corn Chowder is total comfort food that the whole family is going to love! A must-try recipe!

Ingredients:

3 c low-sodium chicken broth
4 medium potatoes, diced
2 slices thick-cut bacon, diced
1 medium onion, diced
3 c fresh or frozen corn
1 stalk celery, sliced
3/4 c whole milk or cream
1/2 tsp dried thyme
1 tsp minced garlic
2 tbsp cornstarch
1 tsp salt
cheese, green onions, and bacon bits as desired for serving
1/4 tsp black pepper

Directions:

Place a large pot on the stove and turn the heat to medium-high. Add the bacon and cook for a few minutes until crispy.

Add the celery and onion, then sauté for a few minutes until soft. Add salt, pepper, thyme, and garlic. Sauté for about a minute or until aromatic. Add the broth to deglaze the pot.

Add corn and potatoes, then stir until just combined. Let the mixture simmer and turn the heat down to medium.

Cover the pot with the lid, then cook everything for about 15 to 20 minutes or until the potatoes are fork-tender.

Turn the heat down to low, then add the slurry. Stir until well blended. Simmer for a few more minutes until the texture becomes thick.

Serve right away. Enjoy!

Notes:

Feel free to add more vegetables to this soup if you wish.

Add a bit of cayenne pepper for a spicy version.

You can add more meat to this if you wish. I suggest adding chicken breast or sausage.

Leftovers should be kept in the fridge.

Nutrition Facts:

Serving: 287grams | Calories: 281cal | Carbohydrates: 46g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 548mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 18.2mg | Calcium: 63mg | Iron: 1.8mg

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