Lunch

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 12

Flaky pastry with sausages and melted cheese! These Puff-Pastry Baked Hotdogs require just three main ingredients to make. These delicious Puff-Pastry Baked Hotdogs are an excellent lunch, light dinner, or snack. Serve these with your favorite sauce and some fries on the side.

If you are craving a delicious, lighter meal, especially during the warmer months, these Puff-Pastry baked Hotdogs are perfect! You can even double the batch if feeding a large group. And the gooey cheese in every bite is seriously addicting!

Ingredients

12 Frankfurter Sausages (or use your favorite Hotdog Sausage)
12 slices Processed Gouda Cheese (you can use any easy melt kind)
2 rolls Frozen Puff-Pastry defrosted
Sesame Seeds to sprinkle (optional)
1 Egg, lightly beaten

How to make Puff-Pastry Baked Hotdogs

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: Using the baking paper, line two baking sheets.

Step 3: After unrolling each roll of puff pastry, slice each into 6 rectangular pieces.

Step 4: Slice each piece of the sausages lengthwise. Be very careful not to cut them all the way. Into the slits of each sausage, press the processed cheese, then pinch them to close.

Step 5: In the middle of each puff pastry, place a sausage (open side down). Then, fold over the sides and lightly brush with water to seal. On the baking sheet, place the puff pastry, seam side down. Do the same with the remaining ingredients. Make sure to leave a tiny gap between each hot dog.

Step 6: With egg, brush each hot dog and sprinkle with optional sesame seed.

Step 7: Place in the preheated oven and bake for about 22 to 25 minutes or until the hot dogs puffed and turned golden.

Note:

Serve these Puff-Pastry Baked Hotdogs with any sauce like tomato sauce, mustard, sweet chili, and more!

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Prep time: 25 mins | Cook time: 15 mins | Total time: 40 mins | Servings: 12

I am obsessed with these cheesy taco pockets! They are packed with zesty beef and tons of melted cheese all wrapped up in a tortilla.

I love how these cheesy taco pockets are easy to throw together using just a couple of simple ingredients. You can even use Pillsbury biscuits or crescent dough in place of tortilla wraps if desired. Just break them into individual biscuits, roll them out a bit, and spread the filling into the dough. After folding the edges over the filling, bake them for about 13 to 25 minutes at 375 degrees F. Easy peasy!

If you are looking for another delicious snack or appetizer, these cheesy taco pockets are a delicious option! They are also amazing as a quick pack-and-go lunch!

Ingredients

2 tbsp butter, melted
1 lb. ground beef
8 oz. cream cheese, room temp
½ c. salsa
1 packet of taco seasoning
1 c. cheddar cheese, shredded
sour cream, salsa, tomatoes, etc. for garnish
12 small flour tortillas

How to make Cheesy Taco Pockets

Step 1: Brown the ground beef, breaking the meat into chunks. Then, drain when done.

Step 2: Following the instructions on the packet, add the taco seasoning to the ground beef.

Step 3: Place the cream cheese in a medium-sized mixing bowl. Beat until almost fluffy. Gradually add the salsa and mix well.

Step 4: In the center of a tortilla, spread a spoonful of the salsa mixture. On top, spoon some ground beef and sprinkle with cheese.

Step 5: Fold the tortilla like a burrito, then place it on a greased cookie sheet.

Step 6: With the melted butter, brush the tops of the burritos. Place in the oven and bake for about 15 minutes at 350 degrees F or until golden brown.

Step 7: When done, take the dish out of the oven and serve the cheesy taco pockets immediately garnished with your favorite taco toppings. Enjoy!

Nutrition Facts:

Calories: 270 kcal | Carbohydrates: 18g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 678mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 1.5mg | Calcium: 125mg | Iron: 2.3mg

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PREP TIME: 15 mins | COOK TIME: 9 hrs | TOTAL TIME: 9 hrs 15 mins | SERVINGS: 6

Mouthwatering, melt-in-your-mouth tender meat served on toasted hoagie rolls with melted cheese. Serve this with the cooking broth for dipping for that bursting-with-flavor sandwich!

I am obsessed with this Crock Pot French Dip Sandwich! It’s an amazing lunch or dinner. The juicy, tender meat has been cooked low and slow for that melt-in-your-mouth deliciousness that is out of this world!

Ingredients

1 (2 1/2 to 3 lbs.) boneless chuck roast, trimmed of excess fat
1 tbsp Vegetable oil
1 garlic clove, minced
1/2 tsp pepper
2 large onions, sliced
2 tbsp Worcestershire sauce
1 bay leaf
1/4 tsp dried thyme
1 tsp salt, divided
12 slices Provolone cheese
2 c. beef broth (1 can is fine)
6 hoagie rolls

How to make Crock Pot French Dip Sandwich

Step 1: In a large skillet, heat the oil over medium-high heat. On both sides, sprinkle the roast with salt and pepper. Place in the hot skillet and sear for about 3 minutes on each side. Then, transfer the seared steak into a slow cooker.

Step 2: To the now-empty skillet, saute the onions for about 3 minutes until lightly browned. To the crock pot, transfer the onions followed by the rest of the half tsp salt, beef broth, Worcestershire sauce, bay leaf, garlic, and thyme. Put the lid on and set it to cook for 9 to 10 hours on low.

Step 3: Prepare the oven. Preheat it to 375 degrees.

Step 4: In half, cut the rolls. Line the inside of the hoagie roll with 2 slices of cheese. Place on the baking sheet and in the preheated oven. Bake for about 5 minutes or until the cheese has melted.

Step 5: In a bowl, transfer the meat and shred using a fork.

Step 6: Stuff each hoagie with beef and onions. Serve the French Dip Sandwich with the cooking liquid. Enjoy!

Nutrition Info.

Calories: 396 kcal

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

These stuffed Greek turkey burgers are insanely delicious. These are made with just six main ingredients. This recipe is easy and super healthy! And these burgers are excellent for any occasion! Even as a simple dinner idea perfect for meal prep lunches, cookouts, and a lot more! Serve these burgers over salad greens, on top of grain bowls with quinoa, or in a wrap or pita.

Ingredients

1 pound 97% lean turkey burger
3 c. (loosely packed) fresh spinach
1 teaspoon minced garlic
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon oregano
½ teaspoon ground pepper
1 large egg
½ c. crumbled feta
½ c. chopped sun-dried tomatoes
½ teaspoon salt (or to taste)

How to make Stuffed Greek Turkey Burgers

Step 1: Heat the oil in a large skillet over medium-high heat. Once hot, add the spinach and minced garlic. Saute for about 3 to 4 minutes or until the spinach has wilted. Into a small bowl or plate, transfer the spinach and let it cool a bit.

Step 2: Place the ground turkey in a large bowl and evenly sprinkle with the spices Fold in the cooled spinach, then add the egg. Stir in the sundried tomatoes along with the crumbled feta. Mix well using your hands.

Step 3: Scoop and shape about half a cup of burger mixture into patties to make 4 large patties or 6 smaller patties. Place the patties on a baking sheet and chill for about 30 minutes in the fridge. You can also do this a day ahead.

Step 4: Cook the burgers in a large oiled skillet or preheated grill for about 5 to 6 minutes per side until the internal temperature of the patties reaches 165 degrees F.

Step 5: Before serving, let the burgers rest for about 3 to 4 minutes. Serve the Stuffed Greek Turkey Burgers to salad, buns, etc. Enjoy!

Nutrition Facts:

Serving Size: 1 burger Calories: 247 Sugar: 4Sodium: 587 Fat: 14 Saturated Fat: 5 Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 11 Fiber: 5 Protein: 32 Cholesterol: 138

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Savory and a very beautiful tart made with three main ingredients that are married to perfection! This easy, quick, and delicious Butternut Squash, Courgette, and Blue Cheese Tart is a must-try! A winner-tart recipe to impress your family and guest!

Ingredients

2 tablespoons oil, divided
500 grams block of shortcrust pastry
3 shallots, peeled and thinly sliced
2 garlic cloves, peeled and minced
1 small butternut squash, peeled, halved and seeds removed
125 grams of blue cheese
1-2 courgettes, halved
1 egg, beaten
Flaky sea salt
Freshly ground black pepper
2 sprigs thyme, leaves picked
2 sprigs rosemary, leaves picked and finely chopped

How to make Butternut Squash, Courgette, and Blue Cheese Tart

Prepare the oven. Preheat it to 180 degrees C. In the oven, place a large baking tray.

Into a 3mm thickness, roll out the pastry and line the pastry tin. If needed, trim the excess overhang, Crimp a pattern into the edge using your fingers. Then, scrunch up a piece of baking parchment and line the inside of the pastry with it. Next, add the baking beans and blind bake for about 10 to 15 minutes or until the pastry feels dry and sandy. When done, remove the baking beans and parchment. Brush the inside of the pastry and the crimp edges with the egg wash using a pastry brush. Let it cool.

Heat 1 tbsp oil in a small frying pan. Once hot, add the shallots and fry until tender and beginning to become golden. Then, add the garlic along with the herbs and cook for a couple of minutes more. Set aside.

Thinly slice the courgette and butternut squash using a mandoline.

To the base of the pastry, add the shallot and herb mixture. On top, add the crumbled blue cheese in an even layer. Lay the slices of the butternut squash beginning from the outermost edge, curving the side up in two concentric circles. Make two circles of courgette. Do the same until you have reached the middle of the tart.

Coat with the rest of the oil and sprinkle with salt and pepper. Tent the tart with foil and bake in the preheated oven for about 35 to 40 minutes. Uncover and continue baking for another 10 to 15 minutes or until the top is golden brown.

Remove from the oven when done and allow the tart to rest for at least 20 minutes.

Slice and serve. Enjoy!

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PREP TIME: 15 mins | COOK TIME: 45 mins | SERVINGS: 12 people

This salad is chock-full of amazing flavors! This takes potato salad to the next level! Incredibly easy to whip up and ready in a breeze. If you have not tried this salad yet, you are already missing out! So make sure not to miss this and give this roasted potato salad recipe a try super soon!

Ingredients

Potatoes:

2 tbsp olive oil
3 lbs red potatoes, cut into small cubes
2 tsp pepper
2 tsp Lawry’s season salt

Salad:

1 tbsp yellow mustard
6 large eggs, hard-boiled to the doneness you prefer
1 c. mayonnaise
¼ tsp dill weed
½ tsp salt
1 medium red onion, diced
¼ tsp pepper
8 pieces bacon, cooked and diced

How to make Roasted Potato Salad

Potatoes:

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using foil or parchment paper, line a sheet pan.

Step 2: On the prepared baking pan, scatter the cubed potatoes and sprinkle with salt, pepper, and season salt. Then, drizzle with olive oil. Toss the potatoes with your hands, coating every single piece of potato.

Step 3: Place in the preheated oven and bake for about 30 to 45 minutes, uncovered, until the potatoes are crispy, turning once halfway through baking.

Step 4: Remove from the oven when done and let the potatoes cool for at least 15 minutes.

Salad:

Step 5: Place the potatoes in a large bowl along with the onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. If desired, set aside 1 to 2 eggs to use later.

Step 6: Gently stir using a spatula until the potatoes are evenly coated.

Step 7: Serve the salad either warm or chilled. If planning to keep it in the fridge, make sure to store the salad in an airtight container. Before serving, sprinkle the salad with optional chopped parsley. Enjoy!

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