Dinner

Prep Time: 15 mins | Cook Time: 45 mins | Cool time: 5 mins | Total Time: 1 hr | Servings: 6

Please your family and guests with this Easy Pizza Casserole. A delicious casserole that anyone can make in a snap! Plus, this freezes well so you can easily make two and simply pop the other in the freezer for a quick freezer meal.

Made with only a few ingredients and ready in no more than an hour, this impressive casserole is a straight winner! Crazy good, your family will be begging for more!

Ingredients

1 pound ground beef (or Italian Sausage)
6 ounces pepperoni
3 c. Mozzarella cheese
28 ounces can of crushed tomatoes (or 2 15 ounces cans of crushed tomatoes)
1 tsp garlic salt
1 tbsp Italian Seasoning
16 ounces Penne pasta
1/4 c. Parmesan cheese

How to make Easy Pizza Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Cook the ground beef until browned. When done, drain any excess grease.

Step 3: Add the crushed tomatoes, Italian seasoning, and garlic salt to the browned ground beef and stir until blended.

Step 4: In the meantime, cook the pasta following the package directions until al dente. Drain the pasta when done.

Step 5: Place half of the pasta in a 9 x 13-inch baking dish, then spoon over half of the meat mixture and top with Mozzarella cheese. On top, lay half of the pepperonis followed with a layer of the rested pasta, meat sauce, cheese, and pepperoni ending in Parmesan.

Step 6: Using foil, tent the casserole. Place in the preheated oven and bake for about 30 minutes. Uncover, return to the oven, and bake for 15 minutes more until the top is bubbly and brown.

Step 7: Remove from the oven when done and let the casserole cool for at least 5 minutes before serving.

Note:

This dish is a delicious time saver! Make two and simply pop the other in the oven for an easy freezer meal.

Nutrition Facts:

Amount Per Serving (6 g), Calories 841 | Calories from Fat 378 | Fat 42g 65% | Saturated Fat 18g 113% | Cholesterol 130mg 43% | Sodium 1534mg 67% | Potassium 892mg 25% | Carbohydrates 68g 23% | Fiber 5g 21% | Sugar 8g 9% | Protein 45g 90% | Vitamin A 710IU 14% | Vitamin C 12.4mg 15% | Calcium 426mg 43% | Iron 5.2mg 29%

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Prep Time: 10 mins | Cook Time: 4 hrs | Servings: 6 people

The first time I made this casserole, my kids gobbled it like there is no tomorrow! They love it so much that I have to include it in our favourite rotation. Taco Crock Pot Hashbrown Casserole is a breeze to make with only six ingredients. Prep this in just ten minutes and set it to cook in your trusty crockpot. No fuss, just mix, dump, and forget!

This casserole is a hefty one-pot meal perfect for busy weeknights and easy clean-up. A straight winner! If you love cheese like me, feel free to add extra cheese. You know what they say, there is no such thing as too much cheese! A little tip, make sure that you don’t thaw your hashbrowns or you’ll end up with overcooked hashbrowns. So add them to the crockpot while still frozen. That’s it! Happy cooking!

Ingredients

1 pound ground beef
2 cloves garlic minced
1 ounces packet taco seasoning
10.5 ounces cheddar cheese soup
30 ounces frozen shredded hashbrowns
2 c. shredded taco style cheese divided

How to make Taco Crock Pot Hashbrown Casserole

Step 1: Cook the ground beef until brown. Drain the grease when done.

Step 2: Place all the ingredients in a large bowl except for a cup of shredded cheese and mix until well combined. Then, transfer the mixture into a lightly greased 6-quart crockpot or casserole crockpot and top with the rest of the 1 cup shredded cheese.

Step 3: Cover with the lid, set on low, and cook for 4 to 5 hours or 2 to 2.5 hours on high.

Step 4: If using an oven-safe crock, transfer it to the broiler for about 90 seconds on high to brown the cheese. This step is optional but is highly suggested.

Note:

The cooking time varies depending on your slow cooker. Test and adjust accordingly.

Nutrition Facts:

Calories: 376kcal | Carbohydrates: 34g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1012mg | Potassium: 925mg | Fiber: 3g | Sugar: 2g | Vitamin A: 862IU | Vitamin C: 14mg | Calcium: 467mg | Iron: 4mg

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Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 6

I did not know the name of this dish until I got a little older. My mom cooked me this incredible dish many times than I can count! Old Fashioned Goulash or many people referred to as retro Goulash with ground beef, tomatoes, and macaroni, my ultimate favourite weeknight dinner from when I was a kid until now.

Ingredients

2 tablespoons Olive Oil
2 pounds Lean Ground Beef or Ground Turkey
1 lg Yellow Onion, diced
3 lg cloves garlic, pressed or finely minced
2 lg Bay Leaves
1 c. Low Sodium Beef Broth* (chicken broth if using ground turkey)
2 – 14.5 ounces cans Diced Tomatoes with juice
2 – 15 ounces cans Tomato Sauce
2 tsp Low Sodium Soy Sauce (or Worcestershire sauce)
2 teaspoons Seasoned Salt (such as Johnny’s®)
1 teaspoon Black Pepper
2 teaspoons Italian Seasoning
1 tablespoon Paprika
2 c. Uncooked Small Elbow Macaroni

How to make Old Fashioned Goulash

Step 1: Over medium-high, heat a dutch oven or soup pot. Once the pot is hot, add the oil along with the ground beef or turkey and cook until no longer pink, stirring occasionally. This takes about 10 minutes. When done, drain some of the excess greases.

Step 2: To the pot, add the diced onion, garlic, and bay leaves and cook for about 4 minutes while stirring at times. Then, stir in the broth, diced tomatoes, tomato sauce, soy sauce, seasoned salt, pepper, Italian seasoning, and paprika.

Step 3: Adjust the heat to low, cover the pot, and continue to cook for another 15 minutes while stirring often. After 15 minutes, add in the uncooked macaroni noodles and cook for 15 to 25 minutes more until the pasta is done.

Step 4: When done, discard the bay leaves and serve. Enjoy!

Note:

Feel free to increase the beef broth by a cup or so if you like a more soup-like goulash.

Nutrition Info:

Calories: 522kcal

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

This is the perfect meal excellent for the entire family – hearty and filling Chicken Broccoli Pasta Casserole. Easily and quickly throw this together in ten minutes using only simple ingredients and dinner is served in no more than thirty-five minutes! So good, everyone will be blown away!

Ingredients

8 ounces pasta
12 ounces broccoli (I used frozen cut broccoli)
2 tablespoons butter or olive oil
1 small onion, thinly sliced
4 cloves garlic, minced
3 tablespoons flour
1 c. chicken stock (vegetable stock could also be used)
1 1/2 c. milk
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon fresh-cracked black pepper
2 c. shredded sharp cheddar cheese, divided (8 ounces)
1 pound diced cooked chicken

HOW TO MAKE HEALTHY CHICKEN BROCCOLI PASTA CASSEROLE

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Cook the pasta in a large pot with salted boiling water until al dente. Add the broccoli to the pasta water about 2 minutes before the pasta is done and stir until mixed. When done, drain the pasta and broccoli.

Step 3: Melt the butter in a saute pan over medium-high heat. Once the butter has melted, add the onion to the pan and cook for about 3 minutes while stirring occasionally. Add in the garlic and cook for another 3 minutes, stirring at times.

Step 4: Over the onion and garlic mixture, sprinkle the flour and stir until well mixed. Continue to cook for a minute more before gradually adding in the stock. Stir until everything is incorporated and the mixture is almost smooth and no more clumps. Stir in the milk, Dijon mustard, salt, and pepper until blended. Cook further until the mixture is simmering, then take the sauce away from the heat and stir in a cup of shredded cheese until completely melted and blended.

Step 5: Transfer the cooked pasta, broccoli, chicken, and cheese sauce in a 9 x 13-inch baking dish and toss until blended, evening the ingredients out in the casserole dish.

Step 6: Place in the preheated oven and bake for about 15 minutes. Sprinkle the rest of the cheddar cheese on top, return to the oven, and bake for another 10 minutes until the cheese has melted.

Step 7: Remove from the oven and serve the casserole warm. Enjoy!

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Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 6

This casserole is a complete meal in one. A pretty comforting dish loaded with veggies, protein, and carbs. If you are pairing this with anything, I suggest a light salad of your choice for that absolute experience! Feel free to freeze it pre-baked or post-baked but I recommend freezing it before baking and just pop in the oven the next day because this scrumptious casserole is better when serving immediately!

Unlike the other time-consuming chicken pot pie, this Bubble Up Casserole uses biscuits and cream of chicken soup. Meaning, no kneading to make the pie dough. All you need are ingredients straight out of the cans but still guarantee the same slow-cooked flavour. And this casserole is made in a single casserole dish so the sauce soaks the bread. Feel free to make this cheesier by adding more shredded cheddar cheese on top in the last ten minutes of baking so the cheese melt and get bubbly. And make sure to serve this straight out of the oven!

Ingredients

2 c. chicken, cooked and shredded
1 can cream of chicken soup
1 c. sour cream
1 c. cheddar cheese, shredded
1 ½ c. of mixed frozen vegetables
1 teaspoon garlic powder
1 teaspoon salt
1 12-ounces can refrigerated biscuits

How to make Chicken Pot Pie Bubble Up Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Place the cooked and shredded chicken, cream of mushroom soup, sour cream, shredded cheddar cheese, mixed frozen veggies, garlic powder, and salt in a medium-sized bowl. Mix the ingredients with a spatula until well combined.

Step 3: Into fourths, cut the biscuits and add the pieces into the chicken mixture. Mix well until incorporated.

Step 4: Into a greased 9 x 13-inch casserole dish, transfer the chicken biscuit mixture and evenly spread.

Step 5: Place the casserole in the preheated oven and bake for about 35 to 45 minutes until bubbly and golden.

Nutrition Facts:

Calories: 866kcal | Carbohydrates: 86g | Protein: 30g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 2206mg | Potassium: 652mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2850IU | Vitamin C: 5mg | Calcium: 278mg | Iron: 7mg

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Prep time: 20 mins | Cook time: 2 hrs 45 mins | Total time: 3 hrs 20 mins | Resting time: 15 mins | Servings: 12

This is not only the best but also the perfect lasagna! With layers of homemade hearty beef and sausage sauce, ricotta, with piles of mozzarella and Parmesan, this scrumptious lasagna sure means business. Follow the step-by-step process and you are guaranteed the best lasagna of your life!

INGREDIENTS

Sauce:

1 pound Italian sausage mild or spicy, casings removed
3/4 pound ground beef extra lean
1 small onion chopped
3 cloves garlic minced
28 ounces crushed tomatoes, 1 can
6 ounces tomato paste, 1 can
8 ounces tomato sauce
1/2 c. water, if needed
1 tablespoon sugar
4 leaves basil chopped
1/2 teaspoon fennel seeds
1 tablespoon Italian seasoning
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
1/4 c. fresh parsley chopped

Cheese Mixture:

16 ounces ricotta cheese
1 large Egg
2 tablespoons fresh parsley chopped

Lasagna:

12 lasagna noodles oven ready
1 pound mozzarella cheese fresh, grated
1 c. Parmesan cheese freshly grated

HOW TO MAKE THE BEST LASAGNA

Step 1: To make the sauce, cook the sausage, beef, onion, and garlic on medium heat until the meats are completely cooked. Add in the remaining ingredients and let the mixture simmer for about 1 1/2 hours, covered. Make sure to stir the sauce occasionally.

Step 2: Combine the ricotta, egg, and parsley in a medium-size bowl to make the cheese mixture.

Step 3: To assemble: Prepare the oven. Preheat it to 375 degrees F. In the bottom of the lasagna dish, spread around 1 1/2 cups of the meat sauce, then arrange 4 noodles on top and spread the noodles with half of the ricotta mixture. Now, layer 1/3 mozzarella, 1 1/2 cups meat mixture, and 1/4 cup Parmesan. Do the same layer until you have used up all the ingredients. Finish the final layer with mozzarella and Parmesan.

Step 4: With foil, tent the lasagna and grease the foil facing the lasagna with cooking spray to prevent it from sticking. Place in the preheated oven and bake for about 25 minutes. Uncover and continue to bake for 25 minutes more.

Step 5: Remove the lasagna from the oven when done and allow it to rest for at least 15 minutes before slicing.

Tips:

1. For any leftovers, you can store them directly in the lasagna pan and make sure to wrap well with foil or plastic before keeping them in the fridge for up to 3 to 5 days. Or if desired, you can transfer the leftovers in an airtight container.

2. To reheat, pop in the microwave or oven while covered in foil for about 15 minutes at 350 degrees F or until heated through.

NUTRITION FACTS:

Calories: 572kcal (29%) | Carbohydrates: 34g (11%) | Protein: 32g (64%) | Fat: 34g (52%) | Saturated Fat: 16g (100%) | Cholesterol: 121mg (40%) | Sodium: 1103mg (48%) | Potassium: 745mg (21%) | Fiber: 3g (13%) | Sugar: 8g (9%) | Vitamin A: 1129IU (23%) | Vitamin C: 14mg (17%) | Calcium: 431mg (43%) | Iron: 4mg (22%)

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

I am obsessed with this easy Chicken Fettuccine Alfredo. The golden, pan-fried chicken and perfectly cooked pasta coated in the most luscious Parmesan garlic cream sauce is heaven on a plate! Bring your chicken and pasta game to the next level with this dreamy dish that will make your weeknight or any meal awe-inspiring!

INGREDIENTS

2 chicken breasts cut in half lengthwise
1/2 tsp garlic powder
Salt & pepper to taste
Flour for dredging
1 tbsp olive oil
3 tbsp butter divided
8 oz. uncooked fettuccine
4 oz. cream cheese (I used 1/2 block of Philly) softened
1 c. heavy/whipping cream
1/4 c. chicken broth
2 large cloves garlic minced
1 c. freshly grated Parmesan cheese

How to make Chicken Fettuccine Alfredo

Step 1: At least 30 minutes before starting with this recipe, remove the cream cheese from the fridge to soften it up. Alternately, you can microwave it for 20 to 30 seconds. Ready the Parmesan. Grate and set aside while prepping the other ingredients.

Step 2: Following the package directions, cook the fettuccine in a large pot of salted boiling water until al dente.

Step 3: While the fettuccine is cooking, slice the chicken breasts lengthwise to make 4 thinner cutlets. On both sides, season the cutlets with garlic powder and salt & pepper, then dredge in four.

Step 4: add olive oil with a tbsp butter in a deep skillet and heat over medium-high heat. Once hot, add the chicken to the pan and cook for about 5 minutes on each side until cooked through and golden. Set the chicken aside, then wipe the pan clean or give it a quick rinse to remove the grease.

Step 5: In the now-empty pan, add the rest of the 2 tbsp butter along with cream cheese, cream, chicken broth, and garlic. Heat over medium heat until the butter has melted. Using a spoon, help the cream cheese to melt in the sauce. After the cream cheese has been melted and is now completely incorporated into the sauce, allow the mixture to gently simmer for about 5 minutes until somewhat reduced, stirring occasionally.

Step 6: Meanwhile, cut the chicken into bite-size strips.

Step 7: Into the sauce, stir in the Parmesan, and allow it to cook for a minute until the sauce is thick enough, letting it cook a little longer if you want to further reduce the sauce. You can add a splash of hot pasta water to the sauce if it becomes too thick. And season according to taste.

Step 8: After draining the fettuccine, quickly add it to the skillet and toss it with the sauce. You can add the chicken on top if desired, or mix it in and grate extra Parmesan cheese on top.

NOTE:

I highly recommend using only heavy cream and not substituting it with anything like milk or any lower fat content as the sauce can easily separate.

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PREP TIME: 20 mins – 25 mins | COOK TIME: 1 hr 10 mins – 1 hr 30 mins | YIELD: Serves 8 – 10

Making our favourite lasagna does not have to be complicated and this easy recipe proves that. Delicious lasagna made with your favourite store-bought sauce and noodles that are cooked right in the sauce. And no matter how tempted you are to simply dig straight in, make sure to let the lasagna cool and set for at least 15 minutes ere serving.

INGREDIENTS

1 medium yellow onion
1 tbsp olive oil
1 lb lean ground beef
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 (24 to 25-oz.) jar marinara sauce (3 c.), such as Rao’s or Newman’s Own
12 oz. low-moisture mozzarella cheese, shredded (about 3 c.), divided
15 dry lasagna noodles (not no-boil, about 2/3 of a 1 lb box), divided
15 to 16 oz. whole-milk ricotta cheese (about 2 c.), divided

How to make Easy Lasagna

Step 1: Prepare the oven. Position the oven rack in the middle and preheat the oven to 400 degrees F.

Step 2: In a 12-inch or larger regular or cast-iron skillet, heat a tbsp olive oil over medium-high heat. Once hot, add the onion, a pound of ground beef, half tsp kosher salt, and 1/4 tsp freshly ground black pepper to the skillet and cook for about 6 to 8 minutes, breaking the meat into small pieces using a wooden spoon until the beef is cooked through. Set the ground beef mixture aside when done and cool for at least 5 minutes.

Step 3: In the bottom of a 9 x 13-inch baking dish, spread a thin layer of the sauce. Add the rest of the sauce to the ground beef mixture and stir.

Step 4: If needed, shred 12-ounces low-moisture mozzarella cheese (about 3 cups). In the baking dish, place 5 lasagna noodles. If needed, break the noodles to make only one layer, slightly overlapping the noodles. Over the noodles, dollop or spread a cup of ricotta cheese, top with 1 1/2 cups of the meat sauce, and sprinkle with a cup of the mozzarella. Do another layer once, then top with 5 more noodles and the rest of the sauce. Make sure to spread the sauce thin to fully cover the noodles. Set the remaining 1 cup of mozzarella aside for later. Tightly tent the dish with aluminium foil.

Step 5: Place in the preheated and bake for about an hour. Poke the lasagna using a knife to check if the noodles are done. Once the knife easily slides through the layers the lasagna is set, if not cover it again and bake for another 15 minutes.

Step 6: Remove the lasagna from the oven and sprinkle the rest of the mozzarella on top, then return to the oven and finish baking until the cheese has melted and turned light brown and the sauce is bubbling. This takes an additional 8 to 10 minutes.

Step 7: Allow the lasagna to cool for at least 15 minutes on a wire rack, then serve.

NOTES:

1. You can easily make this lasagna ahead. Just assemble and store in the fridge for up to 2 days or freeze for up to a month. Before baking, completely thaw the lasagna if frozen for about 2 days.

2. Tightly wrap any leftovers and store them in the fridge for up to 3 days.

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PREP TIME: 5 MINS | COOK TIME: 40 MINS | TOTAL TIME: 45 MINS | YIELD: 4 BAKED POTATOES

This Air fryer baked potato is crispy on the outside and tender inside. A quick, pretty easy side dish that you can serve with your favourite toppings. This recipe has been one of the most popular Air Fryer recipes. The truth is, this was the first recipe I tried when I got my Air Fryer. I was hesitant at first because of all the hype but I was surprised that air fryers are truly amazing! My mom even requested one for herself!

I never have to turn the oven on to make baked potatoes. My trusty air fryer can do the job for me even better as it takes the heavy grease and oils out of deep frying and all you have left is the best parts of a crispy-skinned baked potato. A convenient, easiest, and quickest way to produce the best-baked potatoes – crispy outside and fluffy inside.

I have lost count of how many times I earned simple praises because of this Air Fryer Baked Potato whenever I serve this for breakfast topped with our fave toppings or when I entertaining guests. Make sure to serve the potatoes straight out of the air fryer if serving with butter, cheese, or sour cream.

INGREDIENTS

4 medium potatoes
2 tbsp olive oil
salt and pepper, to taste

HOW TO MAKE AIR FRYER BAKED POTATO

Step 1: Into a large bowl, add the potatoes along with the olive oil, salt, and pepper. Toss to coat the potatoes, then transfer in the Air fryer Basket and cook for about 30 minutes at 400 degrees F.

Step 2: Flip the potatoes and continue to cook for another 10 to 15 minutes until the potatoes are fork-tender.

Step 3: When done, serve straight away with your favourite toppings. Enjoy!

NOTE:

To reheat leftover baked potatoes, place them into the air fryer and heat at 400 degrees F for about 4 to 5 minutes.

NUTRITION FACTS:

YIELD: 4 servings, SERVING SIZE: 1
Amount Per Serving: CALORIES: 221 | TOTAL FAT: 7g | SATURATED FAT: 1g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 0mg | SODIUM: 91mg | CARBOHYDRATES: 37g | FIBER: 4g | SUGAR: 2g | PROTEIN: 4g

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Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Servings: 6

This is pretty much the star side dish to our every Thanksgiving and Christmas holiday meals. Irresistible sweet maple pecan topping and the captivating sunrise colour of these Roasted Sweet Potato Slices utter festivity and happiness!

Ingredients

2 lbs sweet potatoes scrubbed, peeled if desired, and sliced crosswise into ½” rounds
2 tbsp melted butter
salt and pepper to taste
¼ c. maple syrup
1 tbsp brown sugar more or less to taste
½ c. chopped pecans

How to make Maple Pecan Roasted Sweet Potato Slices

Step 1: Prepare the oven. Preheat it to 450 degrees F. And using aluminium foil, line a rimmed baking sheet.

Step 2: In melted butter with salt and pepper, toss the sweet potatoes, then in an even layer, spread them on the prepared baking sheet. Place in the preheated oven and bake for about 20 minutes until the bottoms of the sweet potatoes are beginning to brown.

Step 3: Mix the maple syrup, brown sugar, and chopped pecans. After flipping the slices of sweet potatoes, evenly divide the maple syrup mixture over the sweet potatoes. Return to the oven and bake for 5 minutes more until the syrup is bubbly.

Notes:

1. To make this completely naturally sweetened, omit the brown sugar.

2. You can substitute butter with something like coconut oil to make this dairy-free and vegan.

3. Or you can use walnuts instead of pecans.

Tips:

1. It is very important to slice the potatoes into inch pieces or the roasting time on this recipe will be off.

2. For the tastiest topping, try putting the maple syrup into the centre of each sweet potato round.

3. Feel free to add a hint of your preferred spice like cinnamon, allspice, a pinch of nutmeg, or even pumpkin pie spice.

Make ahead:

You can make this ahead by prepping what you need. Keep the sliced sweet potatoes in an airtight container tent with a layer of damp paper towels. Make sure to tightly seal the container lid. In a small jar, combine maple syrup, and brown sugar. And keep the chopped pecans separately.

Nutrition Facts:

Serving: 1 serving, Calories: 278kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 577mg | Fiber: 5g | Sugar: 17g | Vitamin A: 21450IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

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