Dinner

Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 8 Servings

This recipe will always have a very special place in my heart. My father cooked this all the time when I was little. He taught me this recipe when I was about 10 years old. Since then, I’ve been cooking this. Now, I decided to share it with you as well! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this even better! Have a blessed day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1pound lean ground beef
19 ounces can of diced tomatoes (540 mL; include juices)
4.3 ounces can of green chiles (127 mL)
11.5 ounces can of corn kernels (340mL; drained)
19 ounces can of black beans (540 mL; drained & rinsed)
3 c chicken stock (or homemade bone broth)
1 bell pepper (diced)
1 red onion (diced)
¼ c taco seasoning

Directions:

1. Add the ground beef into a 6-quart slow cooker, then break it up with a spatula.

2. Add the tomatoes, green chilis, corn, black beans, bell pepper, chicken stock, taco seasoning, and red onion. Stir until well mixed.

3. Cover the slow cooker and cook for about 8 hours on a low setting.

4. Serve hot with your preferred toppings. Enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days or 3 months inside the freezer.

Nutrition Facts:

Serving: 1/8 of batch | Calories: 265kcal | Carbohydrates: 34g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 413mg | Potassium: 814mg | Fiber: 9g | Sugar: 6g | Vitamin A: 773IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 4mg

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Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins | Yield: 6 Servings

I love these treats so much! Every time my friends come over, I always make sure that I have these bad boys! Oh, man, try this recipe and I promise you that you are going to love it! Make sure to add a generous amount of cheese. Just do it and thank me later! Have a wonderful day, friends. Enjoy!

Ingredients:

1 lb lean ground beef
2 tbsp butter
1 small yellow onion, diced
8 oz brown mushrooms, minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper
3 bell peppers, split in half and de-seeded through the stem
8 oz shredded cheddar cheese, divided
1 c beef broth

Directions:

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

2. Place a large skillet on the stove and turn the heat to medium.

3. Add the ground beef, then cook until crumbly and brown.

4. Remove the ground beef from the skillet onto a clean plate.

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

6. Add the mushrooms and onion. Saute until soft.

7. Put the ground beef back to the skillet as well as the Worcestershire sauce, ketchup, beef broth, salt, and pepper. Stir until well mixed.

8. Fill each bell pepper with the mixture, then sprinkle a generous amount of cheese on top.

9. Place them inside the preheated oven and bake for about 45 minutes or until the cheese has melted completely.

10. Remove from the oven and allow it to cool for a few minutes at room temperature.

11. Serve and enjoy!

Nutrition Facts:

Yield: 6 servings, Amount per serving: Calories: 334g | Carbohydrates: 9g | Protein: 28g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 739mg | Potassium: 680mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2385g | Vitamin C: 77.9g | Calcium: 300g | Iron: 2.7g

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

Slowly but surely! This dish will be worth all your time and efforts! Give this recipe a try now and it would be the best decision you will ever make today! Have a blessed day, friends. Enjoy!

Ingredients:

2 pounds lean ground beef
1 medium yellow onion, diced
1 tsp garlic, minced
15 ounces marinara sauce
15 ounces stewed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp Italian seasoning
Red pepper flakes to taste
2 tbsp Worcestershire sauce
2 beef bouillon cubes
2 tbsp white sugar
Salt and pepper to taste
10 ounces frozen spinach, cooked
1 pound penne/rigatoni/bow tie pasta, cooked al dente
1/2 c Parmesan cheese, shredded
1 1/2 c Mozzarella cheese, shredded

Directions:

1. Place a skillet on the stove and turn the heat to medium-high.

2. Add the beef and cook until brown. Discard any excess grease.

3. Remove the beef from the skillet onto a 6-quart slow cooker.

4. In the same skillet, add garlic and onions. Saute until aromatic and soft.

5. Remove from the skillet, then transfer them into the slow cooker with the beef.

6. Add tomatoes, marinara sauce, Italian seasoning, basil, Worcestershire sauce, red pepper flakes, sugar, bouillon cubes, and crumbled beef. Stir until well combined.

7. Season with salt and pepper to taste.

8. Cover and cook on low heat for 6 hours.

9. Refer to the directions provided on the package of the pasta on how to cook it. Drain and put it into the slow cooker.

10. Add the mozzarella cheese and Parmesan cheese. Stir until well mixed.

11. Cover and cook for another 30 minutes on high heat.

12. Add the spinach and stir until wilted completely.

13. Serve and enjoy!

Nutrition Facts:

Total Fat 7.1g 26% | Cholesterol 76.8mg 46% | Sodium 1048.6mg 21% | Total Carbohydrate 57.9g 17% | Dietary Fiber 4.9g | Sugars 10.7g 87% | Protein 43.7g 27% | Vitamin A 244.5µg 19% | Vitamin C 17.1mg

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

Oh, my! A big thanks to my best friend, George, for this spectacular recipe! I am so glad that I gave it a try because I never would have tasted perfection if it weren’t for you! Try this recipe now and prepare to fall in love! This is probably the one thing that is missing in your life! Have a wonderful day, friends, and I hope you all love and appreciate this recipe today. Enjoy!

Ingredients:

1 large head of Broccoli cut into florets
3 tbsp vegetable oil
6 boneless chicken thighs skinless
3 cloves garlic peeled and finely chopped
3 green/spring onions trimmed and sliced
1-inch piece of ginger peeled and chopped
2 tbsp Hoisin Sauce or oyster sauce for less sweetness
3 tbsp light soy sauce (extra to taste)
6 tbsp honey approximately
6 tbsp hot water

Directions:

1. Saute the broccoli until soft. Set aside.

2. Place a wok on the stove and turn the heat to high.

3. Add oil and allow it to become hot.

4. Add the chicken thighs and cook each side for a few minutes until they turn brown. Remove from the wok onto a clean plate.

5. In the same wok, add garlic, ginger, and spring onion. Saute for about 30 seconds or until aromatic.

6. Put the chicken thighs back to the wok as well as the hoisin sauce, soy sauce, and hot water. Stir until well mixed, then allow the mixture to boil.

7. Drizzle honey on top.

8. Cover the wok and simmer for about 10 minutes or until done. The sauce should reduce its volume and the chicken thighs are cooked through.

9. Add the sauteed broccoli and toss until well combined.

10. Serve immediately and enjoy!

Nutrition Facts:

Calories: 408kcal (20%) | Carbohydrates: 24g (8%) | Protein: 38g (76%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Cholesterol: 161mg (54%) | Sodium: 1087mg (47%) | Potassium: 958mg (27%) | Fiber: 4g (17%) | Sugar: 13g (14%) | Vitamin A: 1075IU (22%) | Vitamin C: 137.8mg (167%) | Calcium: 101mg (10%) | Iron: 3mg (17%)

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Yield: 6 Servings

This recipe has always been a part of my family since I was a little kid. I remember my Grandma used to make this all the time! Lucky for me, she gave me the recipe! Now, I get to share it with you as well. How awesome is that? I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! As perfect as this recipe is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this recipe even better. Have a great day, friends, and I hope you are all well today. Enjoy!

Ingredients:

10 oz dried egg noodles
1 lb lean ground beef
2 cans (10.75 oz, each) condensed cream of mushroom soup
1 (15 oz) jar Lay’s French Onion Dip
1 c French’s fried onions

Directions:

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

2. Apply cooking spray in a 9×13-inch baking pan.

3. Place a large pot with water on the stove.

4. Add the egg noodles and cook until done. Drain and set aside.

5. Place a large skillet on the stove and turn the heat to medium-high.

6. Add the ground beef, then cook until crumbly and brown. Discard any excess grease.

7. Add the French onion dip and soups. Stir until well blended.

8. Add the cooked noodles and toss until well coated with the sauce.

9. Transfer the mixture into the prepared pan and spread it evenly.

10. Sprinkle fried onions on top.

11. Place it inside the preheated oven and bake for about 30 minutes or until done.

12. Remove from the oven and allow it to cool for a few minutes at room temperature.

13. Serve and enjoy!

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Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 12 Servings

This delicious dish is one of my favourites! You have got to bite your teeth into this, I’m telling you! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have the most beautiful day, friends. Enjoy!

Ingredients:

12 ounces spaghetti
2 chicken breasts cooked and chopped
1 cup Monterey Jack Cheese shredded
1/2 cup parmesan cheese shredded
1 cup sour cream
1 egg beaten
10 ounces package chopped spinach thawed
3 cloves garlic minced, or one tablespoon garlic powder
2 10 ounces cans cream of chicken soup
1 teaspoon onion powder
6 ounces French fried onions divided, this is equal to one can

Directions:

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

2. Add the noodles and cook until al dente.

3. Drain and rinse with cold water to stop the cooking process. Set aside.

4. In a mixing bowl, add egg, chopped chicken, cream of chicken soup, Monterey Jack cheese, sour cream, 1/2 of the fried onions, onion powder, garlic powder, and Parmesan cheese. Stir until well combined.

5. Add the cooked noodles into the chicken mixture and toss until well mixed.

6. Apply cooking spray in a 9×13-inch baking dish.

7. Transfer the mixture into the prepared baking dish.

8. Cover it with foil.

9. Preheat the oven to 175 degrees C or 350 degrees F.

10. Place it inside the preheated oven and bake for about 30 minutes.

11. Remove the foil, then sprinkle the rest of the onions on top.

12. Put it back inside the oven and bake for 5 more minutes or until done.

13. Serve and enjoy!

Nutrition Facts:

Calories 339 | Calories from Fat 153 | Fat 17g 26% | Saturated Fat 8g 50% | Cholesterol 59mg 20% | Sodium 320mg 14% | Potassium 331mg 9% | Carbohydrates 29g 10% | Fiber 2g 8% | Sugar 2g 2% | Protein 17g 34% | Vitamin A 3026IU 61% | Vitamin C 2mg 2% | Calcium 182mg 18% | Iron 1mg 6%

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Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 Servings

What a dish! The rich cheesy taste of it will satisfy all your cravings! What I love the most about this is the convenience. I mean, all you need is one pot and that’s it! Give this recipe a try and prepare to be amazed. Enjoy!

Ingredients:

8 oz baby spinach leaves, divided
1 c sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 oz)
1 large yellow onion, sliced
1 lb uncooked boneless, skinless chicken breasts (cut into 1/2″ bite-size pieces)
6 garlic cloves, sliced
1 lb dry linguine
2 tsp dried Italian seasoning
2 tsp kosher salt
1 tsp fresh ground pepper
1 tsp crushed red pepper flakes
4 c (32 oz) reduced-sodium chicken stock
1 c (8 oz) chardonnay wine
4 oz fresh Parmesan cheese, shredded

Directions:

1. In a 5-quart Dutch oven, add tomatoes, 1/2 of the spinach, garlic, chicken, Italian seasoning, onion, crushed red pepper, salt, and pepper. Stir until well mixed.

2. Place it on the stove and turn the heat to medium-high.

3. Add the chicken stock as well as the red wine. Stir until well mixed. Cover and allow the mixture to boil.

4. Cooking time will take about 8 minutes or until the pasta is firm to bite. Make sure to toss from time to time.

5. Remove the pot from the heat, then add the cheese. Toss again until the cheese has melted completely.

6. Add the rest of the spinach and toss again until wilted completely.

7. Serve hot and enjoy!

Notes:

1. For the Italian seasoning, mix 1 tsp rosemary, 1 tsp dried basil, 1 tsp dried thyme, 1 tsp rosemary. Stir until well mixed.

2. Feel free to add more red pepper flakes if you want them to be spicier.

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Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 Min | Yield: 8 Servings

This is by far the best fried rice I have ever had! The combination of all the flavours is superb! I highly recommend you give this one a try and taste it yourself! Have a beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

3 tbsp extra virgin olive oil
1/2 medium white onion, diced
1–3 jalapeño peppers, seeded and minced
3 cloves garlic, minced
2 c long-grain jasmine rice
2 c reduced-sodium chicken stock
1 (14.5-oz) can fire-roasted diced tomatoes
8 oz tomato sauce
1 c corn (frozen, fresh or canned and drained)
2 tbsp Mexican Seasoning Blend (recipe below)
1 tsp kosher salt
Chopped fresh cilantro

Mexican Seasoning Blend

4 tbsp New Mexico chile powder
2 tbsp smoked paprika
2 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano leaves
2 tsp crushed red pepper flakes
1 tsp cayenne pepper

Directions:

1. Place a 10-inch skillet on the stove and turn the heat to medium.

2. Add oil and allow it to become hot.

3. Add the jalapenos and onion, then saute until translucent. This will take about 3 minutes.

4. Add the garlic and saute until aromatic.

5. Stir in the rice until well coated with the ingredients. This will take about 3 minutes.

6. Add the tomatoes, tomato sauce, chicken stock, seasoning blend, corn, and salt. Stir until well mixed, then allow the mixture to boil.

7. Cover the pot and reduce the heat to low. Simmer for about 15 minutes or until the rice is soft.

8. Remove the skillet from the heat and sprinkle cilantro over the rice.

For the Mexican Seasoning Blend:

1. In an 8-ounce mason jar, add all the ingredients. Seal the bag and shake it until well combined.

2. Let it sit at room temperature.

Notes:

Make sure to store the herbs in an airtight container.

Once the colour of the herbs fades, replace them. They can last up to 9 months.

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Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 5 People

This incredible dish will surely make your day extra special! The rich crab taste is just too perfect! I have listed all the things you will be needing so all you have to do is to follow them step by step and you are good to go! A big thanks to my sister, Jane, for this awesome recipe. I never would have tasted perfection if it weren’t for you. Anyway, have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 8 oz package Crab Delight Chunk or Flake style will work
5 oz cream cheese
1/4 c sour cream
1 c shredded cheddar cheese
1 c shredded swiss cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder onion powder, pepper to taste
1 medium sweet onion sliced into thin rings

Directions:

1. Add the shredded crab meat into a mixing bowl.

2. Add sour cream, cream cheese, and shredded Swiss cheese. Stir until well combined.

3. Add the spices and onion, then stir again until well combined.

4. Apply cooking spray in a casserole dish.

5. Transfer the mixture into the prepared casserole dish and spread it evenly.

6. Sprinkle a generous amount of cheddar cheese on top.

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

8. Place it inside the preheated oven for about 30 minutes or until done.

9. Remove from the oven and allow it to cool at room temperature.

10. Serve warm and enjoy!

Nutrition Facts:

Serving: 6oz | Calories: 294cal | Carbohydrates: 3g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 295mg | Potassium: 103mg | Sugar: 1g | Vitamin A: 860IU | Calcium: 374mg | Iron: 0.4mg

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 to 5 Servings

Sausage and potatoes, anyone? Oh, man, you will surely fall in love with this dish in just one bite! Try this recipe now and I promise that it will be the best decision you will ever make today! Take a break from the traditional French fries or salad. This is the best way to cook potatoes! Well, you just have to give it a try and taste it yourself. Okay, enough with the long introduction. It is time to start prepping, am I right? Have a wonderful day, friends, and I hope you all love and appreciate this very simple recipe today. By the way, don’t forget to share this with your peers as well. I am sure that they are going to love it as much as we do!

Ingredients:

2 large russet potatoes, cut into 1-inch cubes
14 oz smoked sausage, sliced thin
1 small onion, chopped
1/2 c chopped bell pepper, green or red
1 clove garlic, minced
1/4 chicken stock
1 1/2 tsp paprika
1/4 tsp salt and pepper
1/4 tsp dried parsley
2 tsp vegetable oil

Directions:

1. Heat oil in a large skillet over medium heat.

2. Add the sausage, then cook until crumbly and brown.

3. Remove the sausage from the skillet onto a clean plate.

4. In the same skillet, add the potatoes and cook for a few minutes.

5. Add the garlic, onions, and pepper. Saute until soft and fragrant.

6. Add the chicken stock and stir until well mixed.

7. Cover the skillet and simmer for about 5 minutes.

8. Remove the cover, then stir in the spices.

9. Put the sausage back to the skillet and stir until well mixed.

10. Serve immediately and enjoy!

Note:

Serve this dish hot for the best flavours!

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