Dinner

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

This Grandma’s Homemade Potato Soup is one of my comfort foods! It is perfectly seasoned which makes each bite unforgettable! You have got to try this recipe if you want to taste perfection. Enjoy!

Ingredients:

3 tbsp all-purpose flour
1/4 to 1/2 c (1/2 to 1 stick) salted butter
1 (12 oz) can of evaporated milk
2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inches)
Kosher salt and freshly cracked black pepper, to taste
1/2 c chopped celery
1/2 c chopped sweet onion
Shredded cheese, for garnish, optional
Water to cover

Directions:

In a large container, add the potatoes, salt, pepper, flour, onion, and celery. Toss everything to combine. Let the mixture rest for at least 10 minutes while you prepare the rest of the ingredients.

Place a Dutch oven on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Put the potato mixture into the hot Dutch oven, then stir until coated with the melted butter.

Pour in water and make sure to cover all the potatoes. Allow the mixture to boil.

Add the milk and stir until well blended.

Turn the heat down to low, then simmer everything for about 30 minutes or until the potatoes are fork-tender.

Add more seasonings if needed. Make sure to taste it first before adding anything. Remove from the heat.

Sprinkle shredded cheese over each serving.

Serve right away. Enjoy!

Notes:

Feel free to use your preferred type of milk for this recipe.

You can add crumbled bacon over each serving if you like.

You can cook this in the slow cooker.

Put the potatoes into the slow cooker, followed by the celery, onions, and 2 cups of chicken broth.

Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.

Add flour dissolved in evaporated milk, then stir until well blended. Add salt and pepper to taste.

Cook for 30 more minutes or until the potatoes are fork-tender.

Serve right away. Enjoy!

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 5 to 6 Servings

These Thai Meatball Lettuce Wraps are always a sure hit whenever I serve them! Enjoy the flavors of all the ingredients in each bite! You will be so glad that you gave this recipe a try!

Ingredients:

For the meatballs:

2 cloves garlic, finely minced
1 1/2 tsp fish sauce
1 tsp salt
1 tbsp ginger, finely minced
2 tbsp lime juice (1–2 limes)
1/2 tsp sriracha
1–2 tbsp sweet chili sauce (for coating the meatballs once they are cooked)
1.5 lbs. of lean ground pork
4 scallions, thinly sliced

For the Cole slaw:

3 tbsp cilantro, chopped
1 scallion, finely sliced
1/4 c rice vinegar
5 mint leaves, rolled up and sliced
10 basil leaves, rolled up and sliced
5 tsp light mayonnaise
1 14 ounces bag Cole slaw mix (the kind with regular cabbage, purple cabbage, and carrots)
Extra cilantro for garnish (optional)
4 tsp sweet chili sauce
Extra lime for garnish
1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)

Directions:

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

In a mixing bowl, put all the ingredients for the meatballs aside from the sweet chili sauce. Use your clean hands to mix everything until well incorporated.

Apply cooking spray to the inside of a baking sheet. Form small meatballs out of the meat mixture.

Put the meatballs onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes or until done.

In a mixing bowl, add all the ingredients for the coleslaw. Stir everything until well incorporated.

In another bowl, add sweet chili sauce, rice vinegar, and mayonnaise. Stir everything until well blended. Transfer the mixture into the bowl with the coleslaw and stir to combine.

Remove the meatballs from the oven and transfer them into a large mixing bowl. Add 2 tbsp of the sweet chili sauce, then toss to coat.

Fill a lettuce cup with some coleslaw and 3 meatballs. Sprinkle freshly chopped cilantro on top, followed by a squeeze of lime juice.

Serve and enjoy!

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Yield: 4 Servings

If you are looking for a quick and easy recipe to try today, then this one is surely in the bag! This Mushroom and Garlic Spaghetti Dinner is a total family favorite! It has all the good things you would wish for in a healthy pasta dish. Mushrooms, pasta, cheese, and herbs, what’s not to love? Try this recipe now. You are so in for a treat. Enjoy!

Ingredients:

Freshly ground black pepper
2 tbsp coarsely chopped fresh parsley leaves
1 lb. dried spaghetti
Kosher salt
1/2 c grated Pecorino Romano cheese, plus more for serving
3 tbsp unsalted butter, divided
1 lb. cremini mushrooms, sliced
1/4 tsp red pepper flakes (optional)
6 cloves garlic, minced
1 tbsp olive oil

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and a bit of salt, then cook for a few minutes according to the package instructions. Set aside about 3/4 cup of the pasta water.

Drain and rinse the pasta with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.

Add the mushrooms, then sauté for about 5 minutes or until soft. Season with a bit of salt and pepper.

Add the garlic and red pepper flakes, then sauté for about a minute or just until aromatic.

Add the cooked pasta and cheese into the skillet with the sauce, then toss to coat. Cook for 2 more minutes.

Remove the skillet from the heat, then sprinkle freshly chopped parsley on top. Toss again to combine.

Sprinkle more cheese over each serving.

Serve right away. Enjoy!

Notes:

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

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 8 Servings

Heartwarming soup coming your way! This Crockpot French Onion Soup is total comfort food for the whole family! With simple ingredients, you will not be disappointed with this recipe at all! Try it now!

Ingredients:

1 clove garlic, minced
⅓ c dry sherry
3 large white onions, sliced
64 oz. beef broth (I use reduced sodium)
1 Bay Leaf
6 tbsp fresh Parmesan cheese, shredded
4 sprigs fresh thyme (or 1 tsp dried thyme)
1 tbsp Worcestershire sauce
½ c Emmental cheese, shredded
¾ c Gruyere cheese, shredded
2 tbsp brown sugar
8 slices dry French bread
3 tbsp butter

Directions:

Place a large non-stick pan on the stove and turn the heat to medium-low. Add butter and allow it to become hot.

Add the onions and brown sugar. Stir and cook for 20 minutes or until the onions caramelize.

Transfer the caramelized onions to the slow cooker. Add the rest of the ingredients as well, aside from the cheese and bread.

Stir everything until well incorporated.

Cover and seal the slow cooker, then cook the soup for about 6 to 8 hours on a low setting.

Discard the bay leaf. Spoon the soup into individual serving bowls.

Top each with cheese and the bread. Place them in the broiler for about 3 minutes or until the cheese turns golden brown.

Serve right away. Enjoy!

Notes:

You can slice the bread and toast it in the oven for about 5 minutes at 300 degrees F. Remove from the oven and allow it to cool at room temperature.

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 367 | Carbohydrates: 44g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 920mg | Potassium: 648mg | Fiber: 2g | Sugar: 7g | Vitamin A: 361IU | Vitamin C: 4mg | Calcium: 270mg | Iron: 3mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 10 Servings

Slow-cooked to perfection for about 8 hours, this Beef Stroganoff is so worth the time and effort you will put in! All you need are these simple ingredients and easy steps! With 10 servings, make sure to invite everyone over! Surprise them with this luscious dish. Enjoy!

Ingredients:

8 oz. of fresh mushrooms, sliced (or 8 oz of canned mushrooms, drained)
1 c sour cream
8 oz. of cream cheese (softened)
2½ lbs. of beef stew meat
parsley or thyme
1 packet of dried onion soup mix
Optional thickener: 1/2 teaspoon xanthan gum
1 (10.5 ounces) can of cream of mushroom soup or 1 recipe of Keto Condensed Cream of Mushroom Soup
salt and pepper to taste

Directions:

Apply cooking spray to the inside of a crockpot.

Add the mushroom slices, cream of mushroom soup, beef, and onion soup mix into the prepared crockpot. Stir everything until well incorporated.

Cover and seal the crockpot, then cook everything for about 6 to 8 hours on a low setting.

Thirty minutes before the cooking time ends, stir in the cream cheese until completely melted.

Add the sour cream as well and stir until well blended. Season with salt and pepper. Cook for the remainder of the cooking time.

Sprinkle freshly chopped thyme or parsley over each serving to garnish.

Serve right away over rice or egg noodles. Enjoy!

Notes:

Feel free to use cream of golden mushroom or regular cream of mushroom soup for this recipe.

You can serve this over riced cauliflower or zucchini noodles if you prefer.

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

Nutrition Facts:

Amount Per Serving: CALORIES: 420 | TOTAL FAT: 26.2g | SATURATED FAT: 0g | CHOLESTEROL: 145.3mg | SODIUM: 610.7mg | CARBOHYDRATES: 7.7g | NET CARBOHYDRATES: 7g | FIBER: 0.7g | SUGAR: 3.2g | PROTEIN: 39.4g

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings

This Greek Chicken Bake is simply amazing! Ready in less than an hour, this spectacular dish is perfect for dinner with your loved ones. Try it now and prepare to fall in love. Enjoy!

Ingredients:

1/2 c sliced Greek pepperoncini
3/4 c crumbled Feta Cheese (use more or less to taste)
4 very large boneless, skinless chicken breasts
1/2 c chopped or sliced Kalamata olives (or use black olives if you prefer)
1/2 c cherry tomato halves
2 teaspoons Greek Seasoning
fresh-ground black pepper to taste
2 teaspoons olive oil

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Remove any fat that coats each chicken breast.

Sprinkle Greek seasoning over the chicken breasts, then toss to coat all sides.

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

Put the chicken breasts into the hot skillet, then cook each side for about 2 minutes or until brown. Transfer them onto a cutting board and allow them to cool.

Cut the tomatoes into two, crumble the feta, drain the olives and slice them, and discard the seeds from the pepperoncini and cut it.

When the chicken breasts are cool enough to handle, slice each into 3 strips.

Apply cooking spray to the inside of an 8×13-inch casserole dish. Lay the chicken strips in it and arrange them in a single layer.

Scatter the pepperoncini, tomatoes, olives, and crumbled feta on top of the chicken strips. Sprinkle salt and pepper to taste.

Place the casserole dish in the preheated oven and bake for about 25 minutes or until done. Remove from the oven.

Serve right away. Enjoy!

Notes:

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

Nutrition Facts:

Amount Per Serving: Calories: 248 | Total Fat: 13g | Saturated Fat: 5g | Unsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 1010mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 1g | Protein: 28g

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

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

Layer after layer of scrumptious flavors in this Beef Enchilada Casserole! This is a total family favorite! It will only take you about an hour to prepare and cook this. Also, you only need 6 ingredients for this! What are you waiting for? It is time to go to your kitchen and start prepping. Enjoy!

Ingredients:

2 c Enchilada sauce
6 8-inch Flour tortillas
2 lbs. of Ground Beef
12 oz. Cheddar cheese, shredded
½ c yellow onion, diced
¼ c Taco seasoning

Directions:

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

Place a skillet on the stove and turn the heat to medium. Add the ground beef, then cook for about 5 minutes or until crumbly and brown.

Add the onions, then sauté for about 3 minutes or until translucent.

Stir in the taco seasoning and 1/4 cup of water until well blended. Cook for about 5 minutes or until mostly dry.

Apply cooking spray to the inside of an 11×9-inch casserole dish. Add about 1/2 cup of the enchilada sauce to the bottom of the prepared casserole dish and spread it evenly.

Add 2 tortillas over the enchilada sauce.

Add 1/3 of the beef, 1/2 cup of enchilada sauce, and 1 cup of cheese on top. Repeat the process until everything is arranged in layers.

Cover the baking dish with foil. Place it in the preheated oven and bake for about half an hour.

Remove the foil cover, then bake for 10 more minutes or until the cheese turns golden brown. Remove from the oven.

Serve and enjoy!

Notes:

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

Nutrition Facts:

calories: 483 kcal, carbohydrates: 21g, Protein: 27g, fat: 31g, saturated fat: 14g, Cholesterol: 100mg, Sodium: 969mg, potassium: 336mg, fiber: 1g, sugar: 5g, vitamin a: 745iu, vitamin c: 2mg, calcium: 296mg, iron: 3.3mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 2 to 4 Servings

In just 30 minutes, this Chicken Ramen is ready for serving! This will be the best dish you will serve for dinner tonight! From the noodles to the luscious sauce, everything about this is just perfect!

Ingredients:

1 tbsp packed dark or light brown sugar (I like dark)
1 large chicken breast (1/2 lb.), or thigh, chopped into small bite-size pieces
1 and 1/2 tsp ginger paste (or ~1-inch fresh ginger)
1/2 of 1 large red bell pepper (~2/3 c), chopped into small pieces
3/4 c chopped broccoli, chopped into small pieces
1 tbsp ketchup
2 oz. chopped mushrooms (~3/4 c) chopped into small pieces
Fine sea salt and freshly cracked pepper
2 tbsp reduced-sodium soy sauce
2 tbsp Worcestershire sauce
3 packages (3 oz. EACH) of ramen noodles, seasoning packets discarded
2 tbsp vegetable oil deleted
1 clove garlic
Garnish with a sprinkle of toasted sesame seeds, 3-4 green onions, 1-2 tbsp chopped cilantro, and a few drizzles of sesame oil
2-3 tsp Sriracha sauce

Directions:

Refer to the directions provided on the package of the Ramen noodles on how to cook them. Do not add the seasonings.

Instead, drizzle 1 tbsp of vegetable oil over the drained noodles, then toss to coat.

Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of oil and allow it to become hot.

Add ginger and garlic, then sauté for about a minute or until aromatic.

Add the mushrooms, red bell pepper, and broccoli. Stir-fry for about 3 minutes.

Add sriracha, soy sauce, ketchup, brown sugar, and Worcestershire sauce into a mixing bowl. Stir everything until well blended. Make sure to dissolve the sugar completely.

Slice the chicken into small cuts, then sprinkle salt and pepper over them to season.

Move aside the veggies from the skillet, then add the chicken to one side of it. Cook until all sides for 3 minutes.

Add the sauce, then stir everything until well incorporated.

Put the cooked noodles into the skillet, then toss everything until well combined. Drizzle a bit of sesame oil on top. Remove from the heat.

Sprinkle freshly chopped cilantro, green onions, and toasted sesame seeds over each serving to garnish.

Serve right away. Enjoy!

Nutrition Facts:

Calories:341kcal | Carbohydrates:20g | Protein:27g | Fat:17g | Saturated Fat:12g | Cholesterol:72 mg | Sodium:1053mg | Potassium:801mg | Fiber:2g | Sugar:12g | Vitamin A:285IU | Vitamin C:37mg | Calcium:46mg | Iron:2mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 8 Servings

Dinner with your loved ones is going to be amazing with this Taco Bake! Enjoy the meaty and cheesy flavors of this dish. Ready in less than an hour, this recipe is one to try!

Ingredients:

2.25 oz. sliced black olives
15 oz. of corn, drained
2 c cheddar cheese, divided
10 oz. Rotel, not drained
4 taco-size flour tortillas
1 package taco seasoning mix
1½ lbs. ground beef
1 chopped onion

Directions:

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

Put a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the onions, then sauté for a few minutes until soft.

Refer to the directions provided on the package of the taco seasoning on how to mix it. Add it into the skillet, then stir until well blended with the ground beef. Cook for about 10 minutes.

Add the corn, Rotel, and olives. Stir to combine.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Lay the tortillas at the bottom of the prepared baking dish and arrange them in a single layer.

Add about 1/2 of the beef mixture on top of each tortilla followed by cheese. Repeat the layers one more time ending with cheese.

Place the baking dish in the preheated oven and bake the Taco for 20 minutes or until the cheese turns golden brown.

Remove from the oven and let the Taco Bake rest for a few minutes before serving.

Serve with your favorite taco toppings and sour cream. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 1 month in the freezer.

Nutrition Facts:

Calories: 449 kcal | Carbohydrates: 22g | Protein: 25g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 474mg | Potassium: 483mg | Fiber: 2g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 7mg | Calcium: 255mg | Iron: 3mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

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

This is the best way to cook chicken breasts! Usually, chicken breasts lack flavor and juiciness but this recipe changes those things! The sauce is perfectly seasoned! You will surely love it!

Ingredients:

¼ c vegetable oil
1 c flour
2 large Eggs, beaten + 1 tbsp water
1 tsp smoked paprika – regular is fine if you don’t have smoked
2 large boneless, skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets
¼ tsp pepper
½ tsp salt
½ tsp garlic powder
1 tsp cayenne pepper
honey garlic sauce
2 tsp minced garlic
2 tbsp soy sauce
1 tbsp corn starch + 3 tbsp cold water
½ c honey

Directions:

Place a saucepan on the stove, then add the garlic, honey, and soy sauce. Stir to combine. Turn the heat to medium and allow the mixture to boil.

Add slurry (cornstarch and water mixture), then stir until well blended. Simmer the mixture for a few minutes until the texture becomes thick. Remove from the stove.

Add garlic powder, salt, pepper, flour, paprika, and cayenne pepper into a mixing bowl. Whisk everything until well incorporated.

In another bowl, add 1 tbsp of water and eggs. Whisk to combine.

Add each chicken into the bowl with the egg wash, then into the bowl with the flour mixture. Shake off any excess.

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

Add the chicken to the hot oil, then cook per side for about 5 minutes or until they turn golden brown and crispy.

Transfer the fried chicken to the pan with the delicious sauce, then toss to coat.

Serve right away. Enjoy!

Notes:

Feel free to add about 3 tbsp of buffalo sauce if you wish.

Nutrition Facts:

Calories: 527 kcal, Carbohydrates: 60 g, Protein: 30 g, Fat: 19 g, Saturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 154 mg, Sodium: 484 mg, Potassium: 539 mg, Fiber: 1 g, Sugar: 35 g, Vitamin A: 608 IU, Vitamin C: 2 mg, Calcium: 31 mg, Iron: 3 mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.