Dinner

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

All you need for this Cheesy Taco Pasta are five basic ingredients! This recipe can serve up to five people. In half an hour, dinner with your loved ones will be amazing! This is a must-try recipe. Meat, pasta, taco seasoning, salsa, and cheese in one dish. What’s not to love? Enjoy!

Ingredients:

1-ounce Taco seasoning
2 c Shredded Mexican cheese (divided)
1 ½ c Salsa
8 ounces Rotini
1 lb. Ground beef
½ c water

Directions:

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

Add the rotini pasta and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

Place another pot on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Discard any accumulated grease.

Add water and taco seasoning, then stir until well blended with the browned beef. Cook for a few more minutes until the water has dried up.

Put the cooked pasta together with salsa, then toss everything until well combined.

Scatter 1 1/2 cups of cheese over the pasta dish, then stir until completely melted.

Turn off the heat, then stir in the rest of the cheese until completely melted as well. Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes:

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

Nutrition Facts:

Calories: 592kcal | Carbohydrates: 43g | Protein: 33g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 1382mg | Potassium: 606mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1200IU | Vitamin C: 4mg | Calcium: 344mg | Iron: 3.3mg

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Prep Time: 7 mins | Cook Time: 23 mins | Total Time: 30 mins

These meatballs smothered in Dijon gravy are perfect for dinner with your loved ones! This recipe will only take you half an hour to prepare and cook. What are you waiting for? It is time to go to your kitchen and start prepping. Enjoy!

Ingredients:

Meatballs:

1 large Egg
1/4 teaspoon ground allspice
2 teaspoons dried parsley
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons milk
1 clove garlic, minced
1/4 teaspoon ground pepper
1/4 c seasoned bread crumbs
1 small onion, finely chopped
1.5-pound ground beef

Dijon Gravy:

3 tablespoons salted butter
1 c milk
2 teaspoons Dijon mustard
2 tablespoons all-purpose flour
1 1/2 c beef broth

Directions:

Add all the ingredients for the meatballs into a large mixing bowl. Coat your clean hands with a bit of oil, then mix everything until well incorporated. Form small balls out of the meat mixture. Put them onto a baking sheet and arrange them in a single layer.

Place the baking sheet in the freezer and allow the meatballs to chill for at least 10 minutes.

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

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

In the same empty skillet, add butter and allow it to melt.

Add flour, then whisk and cook for a minute until it turns into a roux.

Add the broth, then scrape the bottom of the skillet to get the browned bits. Stir everything until well blended. Simmer until thick. Stir in mustard and milk.

Put the meatballs back into the skillet, then toss to coat with the sauce. Let the meatballs simmer for a few more minutes.

Serve and enjoy!

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Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 2 Servings

Enjoy this dish in less than 30 minutes! This Creamy Crab, Chili, and Cherry Tomato Pasta is a quick and easy recipe that you can try for dinner tonight! It has everything you need to satisfy your cravings. Enjoy!

Ingredients:

Approx. 20 cherry tomatoes, halved
3 tbsp of low-fat cream cheese
1 clove of garlic, crushed
160 grams of spaghetti
Cooking Oil Spray
fresh Italian Parsley to serve
black pepper
2 red chilies, very finely chopped
150 grams of fresh crab meat (I use a mix of claw and white crab meat) – can use canned, if you prefer

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 until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Make sure to set aside some of the pasta water for later use.

Place a frying pan on the stove and turn the heat to medium. Add a bit of oil and allow it to become hot. Add garlic clove, then cook for about a minute or until aromatic.

Add chili and tomatoes, then cook for a few more minutes until soft.

Add a bit of pasta water and cream cheese, then stir until well blended.

Put the cooked pasta into the pan together with the crab meat, then toss everything until well incorporated. Cook for a few more minutes, then remove the pan from the heat.

Sprinkle freshly chopped parsley on top to garnish.

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 419 Total Fat 2.3 g 4% Saturated Fat 0.9 g5% Cholesterol 64 mg 21% Sodium 305 mg 13% Total Carbohydrates 68.4 g 23% Dietary Fiber 4 g16% Sugars 8.2 g Protein 27 g 54%

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This recipe was made easy with the use of the Air Fryer! These will be the best chicken wings you will ever have; I’m telling you! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go! I listed some notes so make sure to read them. Invite your friends over and surprise them with these delicious wings. Enjoy!

Ingredients:

1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
2 pounds of chicken wings
Nonstick cooking spray
Freshly ground black pepper
Kosher salt
1/4 cup hot sauce (such as Frank’s)
Blue cheese dressing, for serving
4 tablespoons melted butter

Directions:

Sprinkle salt and pepper over the chicken wings, then rub each to coat.

Apply cooking spray to the inside of an air fryer. Preheat it to about 380 degrees F.

Place the chicken wings into the air fryer, then cook for 12 minutes.

Turn the chicken wings and cook the other sides for 12 more minutes.

Meanwhile, add Worcestershire sauce, butter, garlic powder, and hot sauce into a mixing bowl. Stir everything until well blended.

Remove the chicken wings from the air fryer, then transfer them into the bowl with the sauce. Toss until fully coated.

Serve with ranch dressing and blue cheese dip. Enjoy!

Notes:

Feel free to use your preferred hot sauce for this recipe. I suggest using buffalo sauce.

I highly recommend serving this with mixed veggies, ranch, buffalo sauce, or blue cheese. You can also serve this with air-fried potatoes.

Make sure to pat dry the chicken wings before seasoning them and throwing them in the air fryer.

For the dressing, you can use ranch or blue cheese.

Feel free to make these chicken wings spicy.

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Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

Nothing can beat this ultimate comfort food! This beef stew was made easy with the use of a crockpot. Slow-cooked to perfection for 8 hours, just imagine the flavors in this dish. They are bursting with spectacular flavors in each bite! These are the things you will be needing and some easy steps for you to follow. I can’t think of any reason why you shouldn’t try this recipe. It is simply the best. Enjoy!

Ingredients:

1/2 onion (chopped)
3 russet potatoes, peeled and diced (peeled and diced into large pieces)
3 whole carrots (peeled and sliced)
1/2 teaspoon Salt
1 teaspoon Pepper
2 bay leaves
2 c water
(1) 16 ounces frozen green beans
2.5 pounds of stew meat
1/4 c Worcestershire sauce
(1) 14-ounce can of crushed tomatoes

Directions:

Add the potatoes and stew into a 6-quart crockpot.

Put the carrots, green beans, and onions over the potatoes and stew.

Sprinkle salt and pepper on top, followed by water, Worcestershire sauce, and crushed tomatoes.

Cover and seal the slow cooker, then cook everything for about 7 to 7 hours on a low setting or 3 to 4 hours on a high setting.

Let the beef stew rest for a few minutes to incorporate all the flavors.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again.

Feel free to use chuck roast for this recipe instead of stew meat.

You can use your preferred vegetables for this recipe as well

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Prep Time: 20 mins | Cook Time: 5 hrs 5 mins | Total Time: 5 hrs 25 mins | Yield: 6 Servings

Chicken, broccoli, and sweet potatoes in one serving! This recipe gives you everything you want! It is pretty easy to prepare and cook. All you need are these basic ingredients and simple steps, and you are good to go! Try it now!

Ingredients:

1 1/2 tablespoons olive oil
1/4 teaspoon cayenne pepper (more or less to taste for desired heat level)
6 large bone-in, skin-on chicken thighs, trimmed
2 1/2 pounds sweet potatoes, peeled and diced into 1 1/4-inch cube
1/4 c chicken broth
3/4 teaspoon dried rosemary or 2 1/2 teaspoon minced fresh
2 teaspoons paprika
1 (16 ounces) pkg. frozen broccoli florets
1 teaspoon dried thyme, or 1 tablespoon fresh minced
2 teaspoons packed light brown sugar
Fresh parsley, chopped (for garnish, optional)
4 cloves garlic, minced (1 1/2 tablespoons)
1 teaspoon onion powder
Salt and freshly ground black pepper

Directions:

Apply cooking spray to a 6-quart slow cooker, then arrange the sweet potatoes in a single layer in it.

Add salt, pepper, 1/2 of the garlic, and broth over the sweet potatoes.

Combine cayenne pepper, rosemary, brown sugar, paprika, thyme, and onion powder in a bowl. Top the potatoes with 1/2 of the seasoning mixture

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

Use paper towels to pat dry the chicken, then sprinkle salt and pepper. Rub each until fully coated.

Place the chicken into the pot, then sear each side for a few minutes until they turn golden brown. Remove from the pot and transfer the chicken into the slow cooker.

Sprinkle the rest of the seasoning mixture and garlic on top of the chicken in the slow cooker.

Cover and seal the slow cooker, then cook for about 4 1/2 hours on a low setting.

About half an hour before the cooking time ends, add the broccoli.

Serve and enjoy!

Note:

Feel free to use chicken breasts for this recipe instead of chicken thighs.

Nutrition Facts:

Calories 351 Calories from Fat 72 Fat 8g12% Saturated Fat 1g6% Cholesterol 94mg31% Sodium 222mg10% Potassium 1154mg33% Carbohydrates 45g15% Fiber 8g33% Sugar 10g11% Protein 24g48% Vitamin A 27715IU554% Vitamin C 72.6mg88% Calcium 112mg11% Iron 3mg17%

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Prep Time: 25 mins | Cook Time: 4 hrs 30 mins | Total Time: 4 hrs 55 mins | Yield: 4 Servings

Talk about a complete meal for the entire family! This Slow Cooker, Full Chicken Dinner will be the best thing you will ever serve today! The combination of chicken thighs, green beans, potatoes, and a savory sauce never gets old for me and my loved ones! Give this recipe a try now, and I promise you that it is worth all your time and effort! Ready in just about 5 hours. Enjoy!

Ingredients:

2 garlic cloves, minced
2 1/2 pounds bone-in chicken thighs
1 1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces can tomato sauce (not paste)
1/2 teaspoon dried rosemary
1-pound green beans with snipped ends
1/2 teaspoon dried thyme
1 1/2 pounds Yukon gold potatoes diced
2 tablespoons cooking oil

Directions:

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

Add the chicken thighs into the hot skillet, then cook each side for a few minutes until they turn brown.

Add green beans and potato slices into the slow cooker, then toss just until mixed.

Place the chicken thighs over the potato-beans mixture together with garlic.

Add rosemary, thyme, salt, pepper, and tomato sauce over the chicken thighs. Toss everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 4 1/2 hours on a high setting.

Serve right away. Enjoy!

Notes:

Feel free to use boneless chicken thighs for this recipe.

You can use any type of potato for this recipe as well.

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

Nutrition Facts:

Calories: 747 kcal | Carbohydrates: 34g | Protein: 47g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 236mg | Sodium: 1224mg | Potassium: 1623mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 38.4mg | Calcium: 142mg | Iron: 9.8mg

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Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings

Packed with scrumptious flavors, these Crockpot Lemon Garlic Butter Chicken Thighs are one to try! This recipe was made easy with the use of the crockpot. Slow-cooked for about 4 hours to perfection! Try this recipe now!

Ingredients:

4 garlic cloves, sliced or minced
1 tsp Italian seasoning
1/2 stick butter, diced
1/3 c low sodium chicken broth
1 tsp onion powder
Zest half a lemon
Juice of one lemon
1 tsp garlic powder
1/2 tsp paprika
6-8 boneless chicken thighs, skinless or with skin
Salt and pepper, to taste
Chopped fresh parsley and lemon slices, for garnish
1/2 tsp crushed red chili pepper flakes, or Cayenne (optional)

Directions:

Lay the chicken thighs at the bottom of the slow cooker and arrange them in a single layer.

In a mixing bowl, add lemon zest, lemon juice, and 1/3 cup of chicken broth. Stir until well blended. Add the mixture on top of the chicken thighs.

In another mixing bowl, add salt, pepper, Italian seasoning, crushed red chili pepper flakes, paprika, onion powder, and garlic powder. Whisk everything until well incorporated. Sprinkle the mixture on top of the chicken in the slow cooker. Stir everything until well incorporated.

Add the butter and minced garlic over the chicken thighs.

Cover and seal the slow cooker, then cook the chicken thighs for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.

Top each serving with freshly chopped parsley and lemon slices on the side.

Serve right away with rice, quinoa, zucchini noodles, or pasta!

Notes:

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

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Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Yield: 6 Servings

What a complete meal! This Sausage and Rice Skillet is what you just need to make your day! It will only take you 30 minutes to cook this. You can serve this any time of the day! A must-try recipe indeed. Enjoy!

Ingredients:

4 cloves garlic – minced
1/2 red bell pepper – sliced
5 tablespoons tomato paste
1 teaspoon paprika
1 small white onion – quartered and sliced
2 teaspoons olive oil
1 1/4 c low-sodium chicken broth – divided
1/2 teaspoon kosher sea salt
1 1/2 tablespoons parsley – chopped
1 1/4 c white rice
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
12 ounces package of smoked sausage
1/2 yellow bell pepper – sliced

Directions:

Refer to the directions provided on the package of rice on how to cook it.

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

Add the sausage into the hot skillet, then cook all sides for a few minutes until they turn brown. Transfer the sausage onto a clean plate.

In the same skillet, add the onion and peppers. Sauté for a few minutes until soft.

Add the garlic, then sauté for about a minute or until aromatic. Season with salt and pepper.

Remove the sauteed veggies from the skillet and put them onto the plate with the sausage.

In the empty skillet, add 3/4 cup of chicken broth and tomato paste. Scrape the bottom of the skillet to get the browned bits.

Stir until well incorporated. Stir in cayenne and paprika. Simmer the mixture for about a minute.

Put the cooked sausage, sauteed veggies, rice, chicken broth, and pepper back into the skillet. Toss everything until well combined.

Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories359 Fat17g 26% Saturated Fat6g 38% Cholesterol 40mg 13% Sodium799mg 35%Potassium405mg 12% Carbohydrates 38g 13% Fiber 2g8% Sugar 3g3% Protein12g 24% Vitamin A818IU16% Vitamin C 37mg45 % Calcium28mg 3% Iron2mg11%

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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 2 Servings

Enjoy the best Shrimp Fried Rice in the comfort of your home! Just follow these easy steps for they will guide you to perfection! It will take you less than an hour to prepare and cook this. You are so in for a treat!

Ingredients:

½ chopped finely Capsicum / Green Bell Pepper
1 teaspoon to taste
5 fat cloves, chopped finely Garlic
1 tablespoon chopped finely Ginger
Salt to taste
2 tablespoons Oil
1 teaspoon Sugar
1 chopped finely Green Chili
1 teaspoon or to taste Black Pepper Powder
2 c Basmati Rice cooked
a handful of finely chopped Spring Onion
1 teaspoon vinegar to taste
1 medium size chopped finely Onion

For Marinating Prawns:

1 teaspoon vinegar to taste
12 Prawns
1 teaspoon soy sauce to taste
Salt to taste
1 teaspoon Chili Powder

Directions:

Refer to the directions provided on the package of the Basmati rice on how to cook it. Make sure to add the spices yet.

Put the prawns into a mixing bowl together with 1 tsp vinegar, 1 tsp soy sauce, salt, and 1 tsp chili powder. Toss everything until the prawns are coated.

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

Add the prawns into the hot skillet, then cook each side for about 3 minutes or until done. Transfer them onto a clean plate.

In the same pan with a bit of oil, add ginger, capsicum, garlic, green chilis, and onions. Sauté for a few minutes until aromatic and soft.

Add salt, pepper, soy sauce, sugar, and vinegar. Stir everything until well blended. a

Put the prawns back into the skillet, then toss until completely coated with the delicious sauce.

Add the rice, then toss and cook for another 2 minutes. Remove from the heat.

Scatter freshly chopped spring onions, then toss until combined.

Serve right away. Enjoy!

Notes:

Make sure not to overcook the prawns because they will become rubbery.

Taste and add more seasonings according to your preference.

Nutrition Facts:

Calories 814 Calories from Fat 135 Fat 15g23% Saturated Fat 1g6% Trans Fat 0.1g Polyunsaturated Fat 4g Monounsaturated Fat 9g Cholesterol 8mg3% Sodium 60mg3% Potassium 239mg7% Carbohydrates 150g50% Fiber 3g13% Sugar 2g2% Protein 14g28% Vitamin A 307IU6% Vitamin C 0.01mg0% Calcium 58mg6% Iron 2mg11%

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