Dinner

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

Beef, cheese, rice, and a lot more! This casserole is a complete one that you and your family are going to enjoy! In just an hour of preparation and cooking, lunch or dinner will be served!

Ingredients:

1 ¼ c uncooked white long-grain rice, (not instant rice)
10.5 ounces cream of mushroom soup
¾ c onions, diced
1 pound ground beef, 85% lean
1 tbsp garlic, minced
Salt/Pepper
8 ounces sliced button mushrooms, washed
½ c sour cream
2 ½ c beef broth
2 c cheddar cheese, separated
½ c milk, any kind
1.5 tsp Italian seasoning
3 tbsp butter, separated

Directions:

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

Apply cooking spray to a 9×13-inch casserole dish. Set aside.

Place a large pot on the stove and turn the heat to medium-high. Add ground beef, then cook for a few minutes until crumbly and brown. Season with Italian seasonings, salt, and pepper to taste. Move it onto a clean plate.

In the same pot, add 2 tablespoons of butter and allow it to melt. Add the onions and sauté for a few minutes until translucent.

Add garlic and sauté for a minute or until aromatic.

Add rice, butter, and beef broth. Stir everything until well incorporated. Allow the mixture to boil.

Turn the heat to low, then cover the pot with the lid. Simmer for about 10 minutes.

Add mushrooms and cook for about 5 to 10 minutes.

Remove the pot from the heat, then allow it to rest for at least 10 minutes. Make sure not to stir.

Add sour cream, cream of mushroom soup, ground beef, 1/2 of the cheese, and milk. Stir everything until well incorporated.

Move the mixture into the prepared casserole dish and spread it evenly. Sprinkle the rest of the cheese on top. Cover the top with aluminum foil.

Place the casserole in the preheated oven and bake for about 20 minutes or until done.

Remove from the oven.

Serve and enjoy!

Notes:

Feel free to use corn, carrots, or frozen peas in this recipe in exchange for mushrooms.

Place any leftovers in an airtight container, then put them in the fridge or freezer. Thaw and reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 480 kcal, Carbohydrates: 23g, Protein: 33g, Fat: 28g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 1085mg, Potassium: 650mg, Fiber: 1g, Sugar: 3g, Vitamin A: 714IU, Vitamin C: 3mg, Calcium: 354mg, Iron: 3mg

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Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 8 to 10 Servings

This Pizza Lasagna is something to consider for a simple dinner with your loved ones! Ready in less than an hour, this recipe is one to try! It has all the components of a pizza just better. Enjoy!

Ingredients:

Sauce:

Two 29 ounces cans of tomato sauce
2 teaspoons oregano, dried
1 teaspoon salt
3 garlic cloves, minced
1 teaspoon pepper
1 yellow onion, chopped
2 teaspoons basil, dried
2 tablespoons olive oil, divided

Meat Filling:

8 ounces mushrooms, chopped
1.25 lbs. Italian seasoned ground turkey

Lasagna:

9 cooked lasagna noodles, cooked
1 teaspoon pepper
1/2 c chopped Italian parsley
30 ounces of ricotta cheese
6 ounces pepperoni
1 teaspoon salt
4 c mozzarella, shredded
2 Eggs, slightly beaten

Directions:

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

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

Add onion to the hot oil, then sauté for about 5 minutes or until soft. Season with a bit of salt and pepper to taste.

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

Add oregano, basil, and tomato sauce. Stir everything until well blended. Let it simmer for about 15 minutes.

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

Add the ground turkey into the hot skillet, then cook for a few minutes until crumbly and brown.

Transfer the browned meat onto a clean plate.

In the same skillet, add mushrooms and sauté for a few minutes until soft. Transfer to the same plate as the ground turkey.

In a mixing bowl, add Italian parsley, ricotta cheese, salt, pepper, and eggs. Stir everything until well incorporated.

Add 1/4 cup of the tomato sauce into a 13×9-inch baking dish and spread it evenly.

Place 3 lasagna noodles over the sauce and make sure to cover the bottom.

Add 1/3 of the ricotta mixture on top of the lasagna noodles and spread it evenly followed by 1/3 of the mozzarella cheese.

Top everything with 1/3 of the meat mixture, followed by pepperoni. Repeat the process with the rest of the ingredients until everything is arranged in layers.

Bake in the preheated oven for about 20 to 30 minutes or until done.

Serve and enjoy!

Nutrition Facts:

Calories: 707 kcal | Carbohydrates: 28g | Protein: 52g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 200mg | Sodium: 1453mg | Potassium: 602mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1245IU | Vitamin C: 7.1mg | Calcium: 535mg | Iron: 3.1mg

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

Total comfort food! This Shepherd’s Pie is a sure hit! Don’t wait another minute not knowing how delicious this is! Made with mashed potatoes, veggies, and ground beef, you will crave it all the time!

Ingredients:

Mashed Potato Topping:

salt and pepper to taste
¼ c sour cream
¼ to ½ c milk
2 lbs. potatoes, peeled and cut into big chunks
4 tbsp butter

Filling:

1 bay leaf
2 tbsp flour
2 cloves garlic, minced
1 tsp rosemary
½ c beef broth
1 lb. ground beef
1 tbsp tomato paste
½ tsp thyme
1 small onion, diced
1 tbsp Worcestershire sauce
2 c frozen peas, carrots, and corn medley

Directions:

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

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 potatoes into the boiling water, then cook for a few minutes until tender. Drain and put them into a large bowl.

Add milk, butter, salt, pepper, sour cream, and milk on top of the potatoes. Use a potato masher to mash all the ingredients.

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

Add 2 cups of frozen veggies and flour, then stir and cook for 5 minutes. Stir in the tomato paste and cook for a minute to remove the raw taste.

Add thyme, bay leaf, Worcestershire sauce, rosemary, and beef broth. Stir everything until well incorporated.

Allow the mixture to simmer, then immediately turn the heat down to low. Cook for another 10 minutes. Remove the bay leaves.

Transfer everything to a 9×13-inch baking dish and spread it evenly. Add the mashed potatoes on top and spread it evenly.

Place the pie in the preheated oven and bake for 30 minutes or until done.

Remove from the oven and allow the pie to rest for a few minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

Nutrition Facts:

Sodium: 163mg | Calcium: 63mg | Vitamin C: 24mg | Vitamin A: 432IU | Sugar: 3g | Fiber: 4g | Potassium: 636mg | Cholesterol: 48mg | Calories: 261 kcal | Saturated Fat: 7g | Fat: 15g | Protein: 13g | Carbohydrates: 19g | Iron: 4mg

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Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 6 Servings

Wrapped with delicious ingredients, these Bacon-Wrapped Armadillo Eggs are a must-try! You can cook them in the smoker or the oven. Either way works perfectly well! All you need for this are 7 ingredients. Ready in more than 2 hours, I promise you that this is worth all your time and effort! The best thing about these treats is that they are very versatile. You can eat them pretty much any time of the day!

Ingredients:

6 jalapenos (stems, core, and seeds removed)
2 tbsp Homemade Sweet Rub
12 slices bacon
1 c BBQ Sauce
1 lb. pork sausage
4 ounces cream cheese (softened)
4 ounces cheddar cheese (shredded)

Directions:

Prepare the smoker and preheat it to 250 degrees F.

Add cream cheese, 1 tbsp of sweet BBQ seasoning, and cheddar cheese into a mixing bowl. Stir everything until well incorporated.

Stuff each prepared jalapeno with some of the cream cheese mixture. Press it with the back of a spoon.

Cover each prepared jalapeno with 1/6 of the pork sausage followed by slices of bacon. Make sure to cover it completely. Use your clean hands for this process. Use toothpicks to secure each Bacon-wrapped Armadillo Egg.

Put over the preheated smoker and cover them. Cook for 2 hours or until done. Brush with BBQ sauce from time to time.

Serve right away. Enjoy!

Notes:

You can use oak hardwood, maple, or hickory for the smoker.

You can broil for about 2 minutes if you prefer.

Oven Method:

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

Repeat the process you did with the smoker until done.

Serve and enjoy!

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

Nutrition Facts:

Calories: 658kcal | Carbohydrates: 26g | Protein: 24g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 1448mg | Potassium: 493mg | Fiber: 1g | Sugar: 17g | Vitamin A: 904IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 3mg

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

You will be amazed at how easy it is to make this Roasted Cauliflower! With simple seasonings, this is something that will surprise everyone! Take those plain cauliflower florets to the next level with this recipe. You will not be disappointed at all! Enjoy!

Ingredients:

1 tsp garlic powder
1 tsp cumin
¼ c olive oil
1 tsp salt
1 ½ tsp paprika
¼ tsp pepper
1 tsp onion powder
¼ tsp chili powder
1 head cauliflower

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Line a sheet of parchment paper to the inside of a cookie sheet.

Rinse the cauliflower with water to remove any dirt. Slice it into small pieces, then put them into a large mixing bowl.

Drizzle olive oil and sprinkle the seasonings on top of the cauliflower florets. Toss them well to fully coat them.

Transfer the coated cauliflower florets onto the prepared cookie sheet and spread them evenly.

Place the cookie sheet in the preheated oven and bake the cauliflower florets for half an hour or until golden brown. After 15 minutes of cooking the florets, flip them over to cook the other sides.

Remove from the oven, then sprinkle a bit of salt and pepper on top.

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.

You can use frozen cauliflower florets for this recipe if you prefer.

Feel free to sprinkle chili powder on top before serving for a bit of spice.

Nutrition Facts:

Calories 164 | Calories from Fat 126 | Fat 14g22% | Saturated Fat 1g6% | Sodium 629mg27% | Potassium 464mg13% | Carbohydrates 8g3% | Fiber 3g13% | Sugar 2g2% | Protein 3g6% | Vitamin A 405IU8% | Vitamin C 69.3 mg84% | Calcium 36mg4% | Iron 1.2 mg7%

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Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 12 Servings

The amazing texture of these Potato Stacks with Garlic, Thyme, and Parmesan is something you will find constantly! I always crave these delicious treats. I’m sure you will too!

Ingredients:

2 pounds medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16-inch thick
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
2 garlic cloves, minced
1 1/2 c heavy cream
Freshly grated Parmesan cheese
1/2 teaspoon black pepper
1 sprig of fresh thyme

Directions:

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

Apply cooking spray to a 12-cup muffin pan.

Place a saucepan on the stove, then add nutmeg, cream, garlic, and thyme. Stir until well blended. Turn the heat to medium and allow the mixture to simmer.

Remove the pan from the heat right away and allow it to cool for a few minutes while you prepare the other ingredients.

Remove the thyme and discard it.

Place the potatoes into a mixing bowl, then sprinkle salt and pepper on top. Toss until fully coated.

Fill each cup with potato stacks. Make sure not to overfill it.

Top each potato stack with cream to fill each cup. Sprinkle with Parmesan cheese.

Place the muffin cups in the preheated oven and bake for about 25 to 30 minutes or until the potatoes are fork-tender and turn golden brown.

Remove from the oven and allow the Potato Stacks to cool for at least 5 minutes at room temperature.

Serve and enjoy!

Notes:

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

I recommend the use of cream for this recipe.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving Size: 1 potato stack Calories: 164 Sugar: 1.8 g Sodium: 251.7 mg Fat: 11.5 g Carbohydrates: 13.1 g Protein: 3 g Cholesterol: 35.2 mg

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Yield: 2 to 4 Servings

The Easy Mashed Potato is the best side dish ever! Made with basic ingredients such as potatoes, Parmesan cheese, garlic, olive oil, and parsley, this is perfect to go with your favorite protein dish! Try it now!

Ingredients:

1 garlic clove, minced
salt and pepper to taste
16 ounces (450 g) of red baby potatoes
1 tbsp (15 ml) olive oil
1 tsp (5 ml) freshly grated Parmesan cheese
1 tbsp (15 ml) fresh parsley, chopped
a sprinkle of fleur de sel sea salt, optional
2 tbsp (30 ml) melted butter

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

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 into the pot, then cook for a few minutes until they are fork-tender. Drain and allow them to cool. Use paper towels to pat them dry.

Add the boiled potatoes onto a rimmed cookie sheet, then press each gently with a masher.

Drizzle olive oil over the potatoes followed by salt and pepper.

Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes.

Add melted butter and garlic into a bowl. Stir until well incorporated.

Remove the potatoes from the oven, then brush each with the butter mixture.

Put the potatoes back in the oven and roast for additional 5 minutes.

Remove the potatoes from the oven and place them into a large mixing bowl. Sprinkle a bit of fleur de sel sea salt, grated

Parmesan cheese, and freshly chopped parsley on top.

Serve and enjoy!

Notes:

I highly recommend using Red Potatoes for this recipe for the best experience.

It is important to pat dry the potatoes before baking them to remove most of the liquid.

Do not mash the potatoes all the way through.

Nutrition Facts:

Amount Per Serving: CALORIES: 182 | TOTAL FAT: 10g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 5g | CHOLESTEROL: 16mg | SODIUM: 298mg | CARBOHYDRATES: 22g | FIBER: 2g | SUGAR: 1g | PROTEIN: 3g

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 5 Servings

I am so excited to share this recipe with you today! This One-Pan Cheesy Smoked Sausage Pasta is your new favorite! It will only take you about 35 minutes to prepare and cook this dish. Pasta, sausage, cheese, and a lot more in one serving. What’s not to love?

Ingredients:

1/2 c milk or heavy cream
1 tbsp minced garlic about 2-3 fresh cloves
2 c chicken broth
1 10 oz. can of diced tomatoes (with or without chiles) (like Rotel)
1 c shredded Cheddar-Jack cheese
1 c diced onion about 1 medium onion
1 lb. Smoked Turkey Sausage, sliced
salt and pepper to taste
1 tbsp extra virgin olive oil
1/3 c sliced scallions for garnish
8 oz. dry pasta like rotini, penne or farfalle

Directions:

Place a 5-quart pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the sausage and onions, then cook for a few minutes or until crumbly and brown.

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

Add milk, pasta, chicken broth, seasonings, and undrained tomatoes. Stir everything just until combined. Also, don’t forget to scrape the bottom of the pan to get the browned bits.

Cover the pan with the lid and allow the mixture to boil.

Turn the heat down to low, then simmer the dish for 15 minutes or until the pasta is al dente. Remove from the heat.

Add 1/2 cup of cheese and stir until completely melted.

Sprinkle the other half cup of cheese on top. Cover the pan with the lid and allow it to melt as well.

Scatter freshly chopped scallions on top to garnish.

Serve right away. Enjoy!

Notes:

Remove some of the thin liquid before adding the cheese to the dish.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 526kcal | Carbohydrates: 44g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 1350mg | Potassium: 277mg | Fiber: 2g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 10.7mg | Calcium: 251mg | Iron: 2mg

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Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 4 Servings

For an easy and quick recipe for today, I highly recommend this Chicken Stir Fry! Dinner with your loved ones is going to be amazing, I’m telling you!

Ingredients:

1-pound boneless, skinless chicken breast, cut into cubes
¾ c baby carrots, quartered
½ green bell pepper
2 c broccoli florets
White Pepper/Salt, to taste
½ c onion, sliced
3 cloves garlic
½ red bell pepper
3 tbsp peanut oil
2 sticks celery, diced

Sauce:

2 tbsp Cornstarch + 2 tbsp water
1 tbsp Hoisin Sauce
¼ tsp sesame oil
¼ c chicken broth
1-2 pinches red pepper flakes, optional
1 tbsp Sweet and Sour Sauce, I use La Choy brand
3 tbsp soy sauce
1 tbsp Honey

Optional Garnishes:

Cashews, peanuts, green onions, sesame seeds, crunchy chow Mein noodles

Directions:

Add water and cornstarch into a mixing bowl, then whisk until well blended.

Add the rest of the ingredients for the sauce into the same bowl with the dissolved cornstarch. Whisk everything until well combined.

Place a skillet on the stove and turn the heat to medium. Add peanut oil and allow it to become hot. Add garlic and onions, then sauté for about 3 minutes or until aromatic and translucent.

Turn the heat up to medium-high heat, then add the chicken and cook for a few minutes until brown. Stir in the broccoli and cook for about 2 minutes.

Add the rest of the veggies into the skillet, then cook for additional 2 minutes.

Stir in the sauce until well blended.

Simmer the mixture for a few minutes until the texture becomes thick.

Remove the skillet from the heat, then place the toppings over the dish.

Serve and enjoy!

Notes:

Feel free to use beef tips, ground chicken, sausage, or ground turkey for this recipe.

You can serve this with rice or noodles.

Feel free to add more paprika or hot sauce if you prefer.

Leftovers should be kept in the fridge.

Nutrition Facts:

Calories: 316 kcal, Carbohydrates: 20g, Protein: 28g, Fat: 14g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1043mg, Potassium: 770mg, Fiber: 3g, Sugar: 9g, Vitamin A: 4165IU, Vitamin C: 77mg, Calcium: 52mg, Iron: 2mg

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Cook Time: 30 mins | Total Time: 30 mins | Yield: 6 Servings

Since this casserole dish is low-carb, you will not feel guilty when you eat a lot of it! Ready in half an hour, this recipe will be the best decision you will ever make today! All you need for this are these basic ingredients which I know you already have! Try this recipe now. Enjoy!

Ingredients:

1/4 c chicken bone broth
2 teaspoons Sea salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)
1 teaspoon smoked paprika
6 slices Provolone cheese (4 ounces)
1/2 tablespoon Italian seasoning
1 large onion (cut in half, and sliced into thin slices)
4 ounces of Cream cheese
2 pounds of Ground beef

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-high. Add the ground beef, then cook for about 8 minutes until crumbly and brown. Sprinkle salt and pepper to season.

Add the onions and bell peppers, then sauté for a couple of minutes until soft. Sprinkle garlic powder, Italian seasoning, and smoked paprika.

Stir in chicken broth and cream cheese until well blended. Make sure to melt the cream cheese completely.

Pour the mixture into an 8×11-1/2-inch stoneware baking dish and spread it evenly. Place the provolone cheese slices over the mixture and arrange them in a single layer.

Place the baking dish in the preheated oven and bake the casserole for 10 to 15 minutes or until the cheese has completely melted.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories 689.7 | Fat 48.9g | Protein 52.5g | Total Carbs 9.7g | Net Carbs 7.2g | Fiber 2.5g | Sugar 5.4g

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