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Prep time: 30 mins | Cook time: 2 hrs | Total time: 2 hrs 30 mins | Yield: 4 TO 6 SERVINGS

These are the best enchiladas! Incredibly saucy and cheesy with a milk kick. The ultimate comfort food and one of my family’s favorite dinner rotations!

Ingredients

1¼ lbs (566.99 grams) boneless chuck steaks, trimmed of fat
12 6” corn tortillas
3 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
3 tbsp chili powder
1 tsp granulated sugar
1 tbsp vegetable oil
15 oz. (425.24 grams) can tomato sauce
2 yellow onions, finely chopped
½ c. (125 ml) water
4 oz. (113.4 grams) sharp cheddar cheese, shredded, divided
4 oz. (113.4 grams) Monterey Jack cheese, shredded, divided
¼ c. (39.25 grams) chopped canned pickled jalapenos
⅓ c. (5.33 grams) chopped fresh cilantro
1 tsp salt

How to make The Best Authentic Beef Enchiladas

Step 1: Combine the garlic, chili powder, cumin, coriander, sugar, and salt in a small bowl until well mixed.

Step 2: In a Dutch oven, heat the oil over medium-high heat. Meanwhile, season the meat with salt. Once the oil is shimmering, add the meat to the Dutch oven and cook for about 6 to 8 minutes until both sides are browned. To a plate, transfer the meat.

Step 3: Adjust the heat to medium, then add the onions to the pot. Continue to cook for another 5 minutes until golden brown. Next, stir in the garlic mixture and cook for a minute more until aromatic. Pour in the tomato sauce and water. Bring everything to a boil and place the meat back in the pot with any accumulated juices. Put the lid on and adjust the heat to low. Let everything simmer for 1½ hours until the meat is fork-tender.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Over a medium bowl, strain the beef mixture. To another medium bowl, transfer the meat and any other solids. Break them into small pieces and combine them with half of the shredded cheeses, cilantro, and jalapenos.

Step 6: In the bottom of a 9 x 13-inch baking dish, spread ¾ cup of the sauce. Following the package directions, microwave the tortillas to soften. Down the middle of each tortilla, spread around ⅓ cup of the beef mixture. Tightly roll and lay in the baking dish, seam-side down. Over the enchiladas, evenly pour the rest of the sauce, spreading to cover the ends of the enchiladas.

Step 7: On top of the enchiladas, sprinkle the rest of the cheese. Using foil, tent the baking dish and place it in the preheated oven. Bake for about 25 minutes. Uncover and bake for another 5 to 10 minutes until the cheese browns slightly.

Step 8: Serve right away. You can keep any leftovers in an airtight container and store them in the fridge for up to 3 days.

Note:

To make ahead: You can prep the beef filling and sauce until step 5, then keep in a separate container and store in the fridge for up to 2 days. As directed, prep the rest of the recipe. Simply increase the covered baking time by 5 minutes.

Nutrition Facts:

calories: 708 kcal, carbohydrates: 63g, protein: 51g, fat: 51g, saturated fat: 25g, cholesterol: 151mg, sodium: 1427mg, potassium: 1278mg, fiber: 7g, sugar: 12g, vitamin a: 3010IU, vitamin c: 13.6mg, calcium: 598mg, iron: 9.6mg

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PREP TIME: 20 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 8

This beef barley soup is a complete meal in a bowl. A flavorful-packed soup loaded with nutritious veggies, tender beef, and plump barley. The best part is you can whip this up in advance and freeze it. This beef barley soup is rich and hearty. This will warm you up inside and out. Every spoonful screams comfort! Serve a big bowl of this delicious soup with biscuits or salad on the side.

Winter is not yet over and what’s the best way to warm you up from inside and out? I can name a bunch, but on top of my list is this nutritious beef barley soup. I use leftover cooked beef such as pot roast, steak, or roast beef. If you do not have any leftovers, you can also use a cubed chuck of flank steak.

This low in calorie soup is superbly the perfect choice for a healthy meal that your family deserves!

Ingredients

2 c. cooked beef
1 onion, chopped
1 garlic clove, minced
1 tbsp olive oil
2 carrots, sliced
1 bay leaf
1 stalk celery, sliced
6 c. reduced-sodium beef broth
½ green pepper, diced
⅔ c. barley
¼ tsp dried thyme
1 tbsp Worcestershire sauce
1 package beef gravy mix
2 tbsp fresh parsley or 2 tsp dried
salt & pepper to taste
2 tbsp red wine optional
1 can petite diced tomatoes 14-15 ounces, undrained

How to make Beef Barley Soup

Step 1: In oil, cook the onions and garlic over medium heat until tender. Then, add the rest of the ingredients. Bring everything to a boil, then decrease the heat. Put the lid on and simmer the soup for approximately 40 to 50 minutes or until the barley is cooked.

Step 2: When done, remove the bay leaves, and discard them.

Step 3: Ladle the beef barley soup into serving bowls and serve. Enjoy!

Note:

To reach your desired consistency, add more broth or water.

NUTRITION FACTS:

Calories: 149, Carbohydrates: 15g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 17mg, Sodium: 385mg, Potassium: 623mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2680IU, Vitamin C: 9.7mg, Calcium: 25mg, Iron: 1.5mg

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PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

This is a very delightful shrimp dish with roasted bell pepper matched with cream and Parmesan that makes a mouthwatering and lip-smacking sauce. A very easy and quick dish that requires only a few readily available ingredients to make. If you love shrimp and looking for another shrimp recipe to try, then this is a must! Feel free to use peeled shrimp. I prefer to use raw, medium-sized deveined shrimp with tails on. You can serve this shrimp with roasted pepper sauce over rice, with pasta, or even as a dip.

INGREDIENTS

3 tablespoons butter
1 pound peeled, deveined shrimps
½ tablespoon paprika
2 garlic cloves
½ teaspoon red pepper flakes, optional
12-ounce jar of roasted peppers
¾ c. Parmesan cheese, shredded
¾ c. Half and Half or heavy cream
chopped parsley to garnish
salt to taste

HOW TO MAKE SHRIMP IN ROASTED PEPPER SAUCE

Step 1: Into a blender or smoothie cup, place the roasted peppers along with the liquid from the jar and process until smooth.

Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the shrimps to the skillet and sprinkle with paprika and red pepper flakes. Cook the shrimps for approximately 5 minutes.

Step 3: Adjust the heat to low. Add the garlic to the shrimp and season with salt. Continue to cook for another minute. When done, set the shrimps aside.

Step 4: Add the roasted pepper puree to the same skillet. Adjust the heat to medium and cook for approximately 7 to 10 minutes until most of the liquid is gone. Next, add the half-and-half and Parmesan. Stir well and bring everything to a gentle simmer.

Step 5: Add the shrimps back to the skillet. Stir and heat the shrimp back up for another minute or two.

Step 6: Serve the shrimp in roasted pepper sauce right away garnished with some parsley and Parmesan. Enjoy!

NUTRITION FACTS:

Calories: 255 kcal, Carbohydrates: 12g, Protein: 10g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 53mg, Sodium: 1736mg, Potassium: 467mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2250IU, Vitamin C: 51mg, Calcium: 349mg, Iron: 2.4mg

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Prep Time: 30 mins | Cook Time: 6 hrs | Total Time: 6 hrs 30 mins | Servings: 6

Sloppy Joes are a true classic. A child’s favorite and a must in every home. This easy slow cooker sloppy Joe is my family’s favorite. It is my go-to recipe that I can prep in less than thirty minutes. All I need is to dump everything in my trusty slow cooker and set it to cook either on low or high. It’s perfect for busy weeknights as I can set it to cook without staying in the kitchen forever.

Sloppy Joes are made with ground beef, tomato sauce, brown sugar, and seasoning. A mixture of simple ingredients that combined to give you the best tasting sloppy Joes. Feel free to use ground turkey or a mix of ground beef and turkey. If you want a bit of heat, you can also add some chopped jalapenos. Serve this sloppy joe between buns, pizza topping, or on slider buns/bread rolls.

Ingredients

1 1/2 lbs ground beef
2 tsp vegetable oil
16 oz. tomato sauce
1/2 c. ketchup
1 tbsp Worcestershire sauce
2 tbsp brown sugar
1/2 tsp garlic powder
1 tsp prepared mustard
1/2 tsp onion powder
1/2 tsp smoked paprika
6 hamburger buns
6 slices of yellow cheese
Salt and pepper (to taste)

How to make Slow Cooker Sloppy Joes

Step 1: In a large pan, heat the oil over medium-high heat.

Step 2: Once the oil is hot, add the ground beef to the pan and sprinkle with salt and pepper. Cook the ground beef for about 6 to 8 minutes, breaking the meat into small chunks with a wooden spoon until no longer pink.

Step 3: To a slow cooker, transfer the ground beef and add the remaining ingredients. Mix well and set to cook for 3 hours on high or 6 hours on low.

Step 4: Onto the hamburger buns, spoon the meat, and top with cheese. Serve right away. Enjoy!

Nutrition Facts:

Calories: 592 kcal | Carbohydrates: 36g | Protein: 32g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 1081mg | Potassium: 724mg | Fiber: 2g | Sugar: 15g | Vitamin A: 793IU | Vitamin C: 7mg | Calcium: 316mg | Iron: 5mg

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Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6

Make this delicious orange chicken at home with this easy and quick recipe. Bite-sized chicken pieces in a sweet and slightly spicy orange sauce are best to serve over steamed rice for a simple, filling meal that’s better than takeout!

Ingredients

1 egg
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 teaspoons sesame oil
1/3 c. corn starch
Canola Oil for frying
3 tablespoons soy sauce

Sauce:

3 cloves garlic, finely minced
3 tablespoons soy sauce
1/3 c. rice wine vinegar, or dry sherry
3 tablespoons water
1/3 c. sugar
1/3 c. chicken broth
1 teaspoon canola oil
2 tablespoons corn starch
1 1/2 teaspoons minced ginger
pinch of red pepper flakes, optional
1 1/2 teaspoons fresh orange zest
2 tablespoons fresh orange juice

Garnish:

orange slices
sliced green onions

How to make Orange Chicken

Step 1: In a small deep fryer or heavy-bottomed pot, drizzle 1 to 2 inches of canola oil. Heat the oil to 375 degrees F.

Step 2: Place the sesame oil, egg, 3 tbsp soy sauce, and 1/3 c cornstarch in a large bowl. Mix well until you have a thin batter. Then, add the chicken pieces and toss to coat. Set aside for a couple of minutes. Once the oil is hot, add the chicken to the pot (in batches) and fry until done. Transfer the cooked chicken to a paper towel-lined plate while you prepare the sauce.

Sauce:

Step 3: In a bowl, whisk the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 c. sugar, 1/3 c rice wine vinegar, or dry sherry, 1/3 c chicken broth, and 2 tbsp corn starch until well blended. Set aside.

Step 4: In a large wok or skillet, heat 1 tsp canola oil over medium-high heat. To the hot oil, add the ginger. Garlic, and red pepper flakes (optional). Stir well and cook for about 30 seconds until aromatic. Add the sauce and continue to cook while stirring often, over medium heat until the sauce has thickened. This takes about 3 to 4 minutes.

Step 5: Toss in the chicken and serve immediately, garnished with some sliced green onions and slices of orange. Enjoy!

Nutrition Facts:

Calories: 310 kcal | Carbohydrates: 22g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 1200mg | Potassium: 447mg | Fiber: 1g | Sugar: 12g | Vitamin A: 87IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg

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PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | YIELD: 5 servings

This one-pot, Cajun chicken pasta is one of my top favorite weeknight meals. Incredibly easy to make and ready in no time. A scrumptious creamy pasta dish with chicken and sliced peppers perfect to enjoy by itself or with bread or a simple salad/veggies on the side.

INGREDIENTS

2 tbsp olive oil
1 lb chicken breast, cut into 1” pieces
1 tbsp minced garlic
2 to 3 tsp Cajun seasoning
1/2 c. diced yellow onion
2 1/2 c. uncooked penne pasta
1 small yellow bell pepper, seeds removed and sliced into thin strips
1 small red bell pepper, seeds removed and sliced into thin strips
freshly chopped parsley, for garnish
4 oz. cream cheese
2 c. chicken broth
1/3 c. water
1/2 c. shredded from the block Parmesan cheese

HOW TO MAKE ONE-POT CAJUN CHICKEN PASTA

Step 1: Sprinkle the chicken with 1 tsp Cajun seasoning and set aside.

Step 2: Heat the olive oil in a 12-inch pan or skillet over medium heat. Once the oil is hot, add the onions. Stir and cook for about 3 minutes. Next, add the chicken and sear all sides until brown. Then, add the garlic and stir. Continue to cook for another minute until the garlic is aromatic.

Step 3: To the pan. Add the uncooked pasta along with the chicken broth, water, sliced peppers, and the rest of the Cajun seasoning (for mild flavor, use 1 tsp or two for a full Cajun flavor). Stir well and bring everything to a boil. Adjust the heat to low, put the lid on, and simmer for about 22 minutes. Remove the cover and stir in the cream cheese and Parmesan cheese until the cheese has melted.

Step 4: Serve the Cajun chicken pasta right away when done garnished with some fresh parsley. Enjoy!

NOTE:

To make homemade Cajun seasoning, whisk 1 tsp paprika, 1 tsp garlic powder, half tsp onion powder, half tsp oregano, half tsp cayenne pepper, half tsp salt, 1/4 tsp black pepper, and 1/8 tsp red chili flakes.

NUTRITION FACTS:

CALORIES: 371.6KCAL, CARBOHYDRATES: 26G, PROTEIN: 30.2G, FAT: 15.6G, CHOLESTEROL: 77.9MG, SODIUM: 661.7MG, POTASSIUM: 288.3MG, FIBER: 1.7G, SUGAR: 1.7G

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Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 filet mignon steaks

Whip this easy recipe up easily and quickly and enjoy a delicious weeknight meal with pan-seared filet mignon in a light mushroom wine cream sauce. A mouthwatering, restaurant-quality meal without spending a fortune!

Ingredients

24-ounce filet mignon (beef tenderloin) steaks, 6-8 oz each, about 1 1/2-inch thick
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
1 small onion, finely diced
4 garlic cloves, minced
16 ounces of baby Bella mushrooms, thickly sliced
1 tablespoon fresh thyme, minced (or 1 teaspoon dry thyme)
1 1/2 c. beef broth
1/2 c. Merlot wine, or any dry red wine
1/2 c. whipping cream
1/2 teaspoon black pepper, divided
1 1/4 teaspoons sea salt, we use sea salt, divided

How to make Filet Mignon Recipe in Mushroom Sauce

Step 1: Heat 2 tbsp butter and 1 tbsp oil in a large, heavy-bottomed pan over medium-high heat. Once the butter has melted, add the sliced mushrooms and cook for about 6 minutes or until tender and most of the liquid is gone. Next, add the diced onion and continue to cook for another 3 minutes, stirring occasionally. Then, add the minced garlic along with 1 tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes more while stirring until the garlic is aromatic. To a large plate, transfer the mushrooms and wipe the pan clean using a wet paper towel.

Step 2: Sprinkle all sides of the steaks with 1 tsp salt and 1/4 tsp black pepper. Return the pan to medium/high heat and heat 2 tbsp butter and 1 tbsp oil. Add the seasoned steak to the pan once the butter is hot and finished foaming. Sear for about 3 to 5 minutes on each side (for medium-rare) or 5 to 6 minutes (medium), flipping the steaks once. To a plate with the mushrooms, transfer the cooked steaks.

Step 3: Pour half a cup of wine into the now-empty pan and boil over medium-high heat for about 3 minutes or until the wine is reduced by half, scraping the bottom of the pan. Next, add 1 1/2 c beef broth and let it boil for about 5 to 7 minutes until only 2/3 c of liquid remains in the pan. Then, stir in half c cream and allow to boil for approximately 2 minutes until the mixture has slightly thickened. To taste, season with salt and pepper.

Step 4: Return the steaks and mushrooms to the pan and spoon the sauce over the steaks. Continue to cook until just heated. When done, take the pan off the heat and serve the filet mignon right away garnished with some fresh sprigs of thyme. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 591, Calories from Fat 351, Fat 39g60%, Saturated Fat 18g113%, Cholesterol 180mg60%, Sodium 1008mg44%, Potassium 1412mg40%, Carbohydrates 10g3%, Fiber 1g4%, Sugar 3g3%, Protein 43g86%, Vitamin A 875IU18%, Vitamin C 5.8 mg7%, Calcium 99mg10%, Iron 3.7 mg21%

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COOK TIME: 1 HR | TOTAL TIME: 1 HR | YIELDS: 6

I am a fan of crescent rolls. And with this another amazing recipe, it’s now official that there is nothing crescent rolls can’t do!

This crescent roll stuffing is incredibly easy to whip up. It’s made with a few simple ingredients that you might already have on hand including tubes of crescent rolls. It’s an amazing and super delicious crescent roll stuffing that is probably the best stuffing you’ll ever make!

INGREDIENTS

1 Egg, lightly whisked
1/2 pound pork sausage, casings removed
1 tablespoon butter
1 stalk celery, finely chopped
2 cloves garlic, chopped
1 onion, chopped
1 carrot, finely chopped
2 tubes Crescent Rolls
1/4 cup minced fresh sage leaves
1/2 cup chicken stock
1/4 cup minced fresh parsley leaves

How to make Crescent Roll Stuffing

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a large nonstick skillet, cook the sausage, breaking the meat as it cooks, until browned. When done, drain the excess grease and wipe the skillet clean.

Step 3: Place the skillet back on medium heat. Add the butter and let it melt. Next, add the onion, carrots, and celery. Sprinkle with fresh herbs and add the sausage. To taste, season with salt and pepper. When done cooking, take the skillet off the heat and allow the mixture to cool a little.

Step 4: In the meantime, cut the crescent roll triangles into thirds. Into a bowl, roll each piece.

Step 5: Mix the crescent roll balls with the sausage mixture, egg, and chicken stock in a large bowl. Pour the mixture into a medium casserole dish. Place in the preheated oven and bake for about 45 minutes to 1 hour or until the top of the casserole is golden brown and the dough is fully cooked. You can tent the dish with foil if the top is browning too quickly.

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PREP TIME: 15 MINS | COOK TIME: 16 MINS to 18 MINS | YIELD: Makes 4 crunch wraps

Make the legendary Taco Bell crunch wrap at home with this easy recipe. If you love Taco Bell, especially their crunch wrap supreme, I’m pretty sure you’ll enjoy this copycat Taco Bell crunch wrap filled with mouthwatering cheesy beef and crispy tortilla shells.

INGREDIENTS

1 lb lean ground beef
1 medium tomato
4 (5”) tostada shells
5 (10”) large flour tortillas
2 tbsp store-bought or homemade taco seasoning
1 c. store-bought or homemade nacho cheese or queso dip
1/4 medium head iceberg lettuce
1/4 c. regular or reduced-fat sour cream
1/2 c. water

How to make Copycat Taco Bell Crunchwrap Supreme

Step 1: In the middle, arrange the oven rack, then preheat the oven to 350 degrees F. In the meantime, slice into fine shreds 1/4 iceberg lettuce and dice 1 tomato.

Step 2: In a hot large frying pan, add 1 lb of ground beef and cook over medium-high heat for about 5 minutes, stirring and breaking the meat into small pieces using a wooden spoon until the beef is completely cooked and beginning to brown.

Step 3: While cooking the ground beef, heat the tortillas and crisp up the tostada shells.

Step 4: In aluminium foil, stack five tortillas and wrap them fully. In the preheated oven, place 4 tostada shells directly on the oven rack in one layer. Heat for about 3 minutes until the tostada are crisp and the tortillas are warmed through. Keep the tostadas and tortilla aside.

Step 5: Stir 2 tbsp taco seasoning into the beef. Pour in half a cup of water. Stir and simmer for about 2 minutes over medium heat until the water is mostly gone. Take off the heat and stir in a cup of nacho cheese or queso dip.

Step 6: On a work surface, lay 4 tortillas. Onto the center of the tortillas, add a dollop of the cheesy beef, spreading it out on each tortilla to make a 5-inch round. On each tostada shell, spread 1 tbsp sou cream. On each round of cheesy beef, place a tostada, sour cream-side up. On top, sprinkle the lettuce and tomatoes. Into 4 pieces, tear the rest of the tortilla and add put a piece over each crunch wrap to cover the middle.

Step 7: Over the filling in the center, fold the top of a tortilla. Continue to fold the rest of the tortilla while holding the top-down and working clockwise towards the middle until the filling is fully covered (about 5 to 6 folds). Flip the crunch wrap over and do the same with the rest of the tortillas.

Step 8: On 2 heated frying pans or griddle, place the crunch wrap, folded-side down. Cook over medium heat for about 3 to 4 minutes per side until browned.

NOTES:

1. For this recipe, you can also use four (12-inches) extra-large flour tortillas as they are already big enough to fold over the filling.

2. You can make the filling ahead by combining the cooked beef and nacho cheese. Keep it in the fridge for up to 2 days.

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