51 Cheap Recipes for Families To Stay Under Budget

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. American Goulash

American Goulash Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

This Easy American Goulash Recipe is a one-pot classic made with ground beef, tender macaroni noodles, and a rich tomato sauce. Cheesy, comforting, and perfect for busy weeknights, it’s a family favorite you’ll make again and again.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (minced)
• 1 green bell pepper (seeded and diced)
• 8 cloves garlic (minced)
• 2 teaspoon salt (more or less to taste)
• 1 teaspoon freshly ground black pepper (more or less to taste)
• 1 tablespoon paprika ((optional))
• 2 pounds ground beef
• 1 tablespoon Italian seasoning
• 1 tablespoon Worcestershire sauce ((or soy sauce))
• 2 tablespoon tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 (15 ounce) cans diced tomatoes
• 2 bay leaves
• 2 cups low-sodium beef broth ((or 2 cups water))
• 2 cups elbow macaroni (uncooked)
• 2 cups cheddar cheese (shredded)

Instructions

1. Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Then, add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
2. Reduce the heat to medium and add the salt, pepper, and paprika to the veggies. Mix well.
3. Add the ground beef to the pot. Use a wooden spatula to break apart the meat into small crumbles. Stir frequently and continue to cook until meat is browned. Optional: Drain excess grease from the pot.
4. Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine and cook over medium heat for a minute or so. Stir in the tomato sauce and diced tomatoes and bring to a simmer. Add the bay leaves, cover, and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
5. Stir in the broth and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
6. Remove from the heat and discard the bay leaves. Stir in the shredded cheddar cheese until melted. Garnish with fresh parsley, if desired, and serve warm.

2. Slow Cooker Garlic Lemon Garlic Chicken

Slow Cooker Lemon Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 3

Slow Cooker Lemon Garlic Chicken only 5 Ingredients

Ingredients

• 3-4 Chicken breasts, I used 3 Never Any!
• lemon Juice, one whole lemon
• 3-4 garlic cloves
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp parsley

Instructions

1. Add chicken to 1 gallon sized baggy.
2. Add olive oil, lemon juice, salt, pepper and parsley to the bag and squeeze the bag to mix and marinate the chicken well. Take chicken out of baggie.
3. Add to slow cooker and cook for 6-8 hours on low.

3. Zucchini Stir Fry with Garlic and Sesame Seeds

Zucchini Stir Fry With Garlic and Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Easy and quick – this zucchini stir fry is gluten-free (with coconut aminos), dairy-free, vegan, and vegetarian. A perfect one-skillet meal is full of Asian flavors.

Ingredients

• 1 Tbsp sesame oil
• 2 medium onions (sliced)
• 3 small zucchinis (sliced and halved (or 2 medium zucchinis))
• 2 Tbsp soy sauce (or coconut aminos)
• 4 garlic cloves (minced)
• 2 tbsp sesame seeds
• salt and black pepper to taste

Instructions

1. Set your skillet over medium-high heat and add sesame oil. Add in the onions and cook for 3 minutes until tender.
2. Add in the zucchini and cook for another 5 minutes stirring throughout.
3. Add in the soy sauce and garlic. Cook for another 3-5 minutes.
4. Sprinkle the stir-fry with sesame seeds, cook for a minute and take off the stove.
5. Salt and pepper to taste.

4. Quick Chicken Teriyaki Rice Bowls

Chicken Teriyaki Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

These amazing Chicken Teriyaki Rice Bowls are ready in 20 minutes or less. Enjoy a delicious and healthy weeknight dinner recipe. Made without cornstarch

Ingredients

• 1 lb Boneless Skinless Chicken Breasts (cubed)
• 1 cup Carrots (sliced thinly)
• 2 cups Broccoli Florets
• 1/2 cup Edamame beans
• 1 tablespoon Sesame Oil (divided)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 2 teaspoons Sesame Seeds (optional)
• 2 tablespoons Light Brown Sugar
• 1/4 cup Low sodium Soy Sauce
• 3 tablespoons Rice Wine Vinegar
• 2 cups prepared Uncle Ben’s Rice (white or brown)

Instructions

1. Prepare rice according to the instructions in the box
2. In a small bowl, mix the light brown sugar, rice wine vinegar, and soy sauce together. Set aside
3. In a large skillet over medium-low heat add 1/2 of the oil. Sautee the garlic and ginger for 1-2 minutes or until fragrant
4. Add the veggies and saute 3-4 minutes. Remove from heat and set aside
5. Wipe the skillet and pour the remaining oil over medium-high heat. Stir-fry for 5-6 minutes or until the chicken is no longer pink on the inside
6. Place the veggies back in the skillet to warm up and pour in the sauce. Stir until the chicken and veggies are mixed in with the sauce. Remove from heat and sprinkle the sesame seeds on top
7. Divide the rice among 4 bowls. Add the chicken and veggies on top 
8. Enjoy!

5. Instant Pot Chicken and Broccoli

Instant Pot Chicken and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

A simple yet delicious Instant Pot chicken and broccoli meal that can be made easily in an Instant Pot.

Ingredients

• 1 lb chicken breasts (skinless and boneless)
• 1/2 cup onion (chopped)
• 2 cloves garlic (chopped)
• 2/3 cup chicken stock
• 1 tbsp soy sauce
• 3 cups broccoli florets (fresh or frozen, but thawed)
• 1/2 tbsp cornstarch
• olive oil (as desired, but not more than 2 tbsp)
• salt and pepper (to taste)

Instructions

1. Cut the chicken into bite-size pieces. Season with salt and pepper.
2. Set Instant pot to Saute and add olive oil.
3. Add onion and cook on “saute” for a few minutes until almost caramelized.
4. Add garlic and cook for 1 more minute.
5. Add chicken and toss to coat with oil. Cook for 1 minute.
6. Pour in the stock and the soy sauce.
7. Close the lid and cook at high pressure for 7 minutes.
8. Once done, do a quick pressure release and open the lid.
9. In a cup, combine cornstarch with 1/2 cup of cooking liquid and make a slurry.
10. On the Instant Pot, press “saute” and pour the slurry over the chicken while stirring well.
11. Add broccoli and close the Instant pot. Let the broccoli cook for 5-6 minutes on saute. (NO need for pressure cooking).
12. Open the lid, mix a bit and serve :]

6. Chicken Taco Casserole with Doritos

Gluten-Free Chicken Taco Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [’16’, ’16 servings’]

An easy casserole with Mexican inspired flavors, this gluten-free chicken taco casserole is sure to become a family favorite! It’s quick to whip up and makes a great freezer meal.

Ingredients

• 1 Tablespoon olive oil
• 1 pound ground chicken (or 2 cups cooked diced or shredded chicken)
• 1 (15 ounce) can black beans
• 1 (15 ounce) can corn
• 2 cups minute rice
• 1 1/2 cups milk
• 1 (10.5 ounce) can condensed cream of chicken soup (gluten-free if needed, see notes.)
• 1 (10 ounce) can mild RO*TEL diced tomatoes with green chilies
• 3 Tablespoons taco seasoning (or 1 packet)
• 1 cup shredded Mexican blend cheese
• 1 bag Taco Doritos (nacho cheese Doritos, or plain tortilla chips)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground chicken, sauté for 5 minutes until fully cooked, breaking up into small pieces as you go. Set aside. (Skip if using pre-cooked chicken.)
2. Drain and rinse the cans of black beans and corn.
3. In a large bowl, combine chicken, beans, corn, Minute rice, milk, cream of chicken soup, RO*TEL tomatoes, taco seasoning, and cheese.
4. Pour the mixture into a greased 2-quart casserole dish or 9×13-inch baking dish.
5. Crush Doritos and sprinkle over the casserole. Cover with aluminum foil.
6. Bake at 350°F for 30 minutes to 1 hour, removing the foil for the last 15 minutes. Ensure the casserole is golden brown and warm in the center, about 165°F on a digital instant read thermometer.

7. Tuna Pesto Pasta

The Best Tuna Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘6’, ‘6 Servings’]

Tuna pesto pasta is a creamy, comforting dish that is packed with flavor and is SO easy to make. Pasta is coated with a creamy herb sauce with lemon juice, parmesan, and tuna. With only a few ingredients you can have dinner ready in 30 minutes or less.

Ingredients

• 1 lb pasta
• 1 cup sundried tomatoes in oil
• 2 5 oz cans tuna
• 1 cup prepared pesto
• 1/2 cup reserved pasta cooking water
• 1 lemon squeezed
• 1/2-1 cup parmesan cheese
• Pinch red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and boil for recommended cooking time per the package instructions.
2. Once the pasta is done cooking turn the stove off, reserve 1/2 cup of pasta cooking water, then drain the pasta.
3. Add the pasta back to the pot and place on the stove. To the pasta, add pesto and reserved pasta cooking water a few tablespoons at and stir until the noodles are well combined with the pesto. Only add enough water to loosen up the pesto and coat the pasta.
4. Fold in the tuna, sundried tomatoes, lemon juice, parmesan, and red pepper flakes. Stir until well combined. Serve immediately.

8. Bean and Pasta Vegetarian Casserole

Bean and Pasta Vegetarian Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘2’]

A dump and bake dish that will please everyone, this bean and pasta vegetarian casserole makes a perfect healthy dinner.

Ingredients

• 2 tsp olive oil
• 3 cloves garlic
• 5 oz wholegrain pasta ((short, like farfalle))
• 1 cup white beans, cooked ((or canned))
• 1 ¼ cup vegetable broth ((concentrated and seasoned))
• ½ tsp thyme, dried
• ½ tsp chili flakes
• 4 oz kale leaves ((torn into leaves))
• 12 cherry tomatoes
• 2 tbsp parsley, fresh ((finely chopped))
• 1 cup basil, fresh ((torn into pieces))
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 230C/ 450 F.
2. In a stove top and oven proof medium sized casserole dish add the chopped garlic cloves and half the olive oil.
3. Cook the garlic on the stove until it begins to turn golden brown around the edges. Take off the heat. If you don’t have a casserole dish to fry your garlic in, just use a small pan and transfer, when the garlic is ready.
4. Add the white beans, whole wheat pasta, vegetable broth, kale, chili flakes, thyme and salt to the casserole dish. Mix everything together. Make sure the pasta is in contact with the broth.
5. Spread out the cherry tomatoes into the mix.
6. Bake for 35-40 minutes.
7. Halfway through the bake mix the casserole with a spatula to ensure all of the ingredients have an equal bake. At the end the pasta should be soft and cooked, and the broth almost completely evaporated.
8. Top casserole with parsley, basil and remaining teaspoon of olive oil. Season with pepper and salt to taste and enjoy.

9. Tater Tot Green Bean Casserole

Tater Tot Casserole with Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT27M · Total: PT32M · Yield: [‘6’]

Warm up with a cheesy tater tot casserole with green beans featuring savory beef, creamy soup, and golden tots—easy to make and always a hit!

Ingredients

• 1 pound lean ground beef (85/15 is recommended)
• 2 cups green beans (fresh or frozen, cut in 1″ pieces. *See Notes)
• 1 cup diced onion ((1 small onion))
• 2 cloves garlic (minced or pressed)
• 10 ounces condensed cream of mushroom soup (*See Notes)
• 2 cups shredded cheddar cheese (freshly shredded is recommended)
• 2 cups frozen tater tots (16 ounces, or half of a 32-ounce bag)
• 1/2 teaspoon salt (or more/less, to taste)
• 1/2 teaspoon ground black pepper (or more/less, to taste)
• sour cream
• chopped green onion
• chopped fresh parsley

Instructions

1. Preheat the oven to 425ºF.
2. Brown ground beef in a 10-12″ skillet over medium heat. Add green beans, chopped onion, and garlic to skillet and saute until onions turn translucent. Drain fat from pan.
3. Add condensed soup to ground beef and vegetable mixture, and stir to combine. If your skillet is oven-safe, continue on to the next step. Otherwise, add the mixture to a 2-quart casserole dish.
4. Sprinkle the grated cheese evenly over the green bean casserole, then add an even layer of tater tots over the top.
5. Bake, uncovered, for 20 minutes, until the tater tots are crispy and golden brown, and the edges of the casserole are bubbly. Let cool 5 minutes before serving. Garnish with sour cream, sliced green onion, or parsley, if desired.

10. Slow Cooker Beef Shin

Slow Cooker Beef Shin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘4’]

Slow cooker beef shin is an easy, healthy family meal. It’s a budget friendly cut of beef which is super flavoursome, and this recipe is great for meal prep and batch cooking.

Ingredients

• 500 g shin of beef
• 4 large carrots
• 2 onions
• 2 sticks celery
• 1 clove garlic
• 400 g tinned tomatoes
• 1 tbsp tomato puree
• 2 tbsp cornflour
• ½ beef stock cube or stock pot
• 1 bay leaf (or use rosemary or thyme)
• 1 tbsp caramelised onion chutney (optional)

Instructions

1. Peel and cut the onion into 2cm chunks. Wash the carrots and celery and cut into similar sized pieces. Peel and very finely chop the garlic.
2. Add the vegetables to the slow cooker, along with the bay leaf. Add the beef.
3. Stir the cornflour into 200ml cold water. Add the stock cube and tomato puree.
4. Add the cornflour mixture to the slow cooker along with the tinned tomatoes and onion chutney if using. Mix well.
5. Cook for 4-6 hours on high or 8-10 hours on low.

11. Tagliolini au Gratin with Ham

Tagliolini au gratin with ham and cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This very easy to make creamy tagliolini pasta au gratin recipe is based on Cipriani’s famous baked tagliolini. This version includes fresh cream instead of béchamel. So simple to make and so delicious this is also a great way to use up leftover holiday ham!

Ingredients

• 320 g tagliolini ((11oz) or tagliatelle)
• 150 g cooked ham ((5oz))
• 2 egg yolks
• 50 g Parmigiano cheese ((2oz) grated)
• 50 g butter ((2oz))
• 200 ml heavy cream (Italian panna da cucina) ((1 cup) you can also use single fresh cream but will need to reduce it or use less.)
• 1/2 handful fresh parsely
• salt (for pasta and to taste)
• black pepper (to taste)

Instructions

1. Put a pot of water on to boil for the pasta. When it starts to boil, add salt and bring to the boil again.
2. Cut the cooked ham into small pieces. 
3. In a bowl, whisk the cream together with the egg yolks, salt and pepper.
4. Add the cooked ham and mix.
5. Cook the pasta al dente in the boiling salted water according to the instructions on the packet. Save a cup of the cooking water when the pasta is almost cooked.
6. Drain the pasta and return it to the pan or pour into a large bowl. Add the butter and most of the grated Parmigiano cheese. Mix well. If necessary add a little of the pasta cooking water to get a creamy consistency.
7. Add the ham and cream mixture to the pasta and mix again. Then pour everything into a buttered oven dish. Sprinkle with more grated Parmigiano and add some small pieces of butter.
8. Bake in a hot 180 °c oven (356°F) for about 15 minutes until the top is crispy and golden. Wait 2-3 minutes before serving the tagliolini au gratin. Serve with a sprinkling of chopped fresh parsley.

12. Ground Chicken Meatballs in Sauce

Ground Chicken Meatballs in Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT85M · Yield: [’12’, ’12 meatballs’]

These ground chicken meatballs simmer right in the sauce, so they stay ridiculously tender and deeply flavorful every single time (no dry, sad meatballs here). They’re easy, unfussy, and happen to be on the lighter side without advertising it. Obviously perfect with pasta, but just as good tucked into a meatball sub or eaten straight from the pan with a fork on a weeknight when cooking feels personal.

Ingredients

• 1 tablespoon Olive oil
• 1 lb ground chicken
• 1 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• 1 teaspoon onion powder
• 2 cloves of garlic, grated to a paste or minced
• 1 teaspoon Italian seasoning
• 1/2 cup finely chopped onion
• 1 tablespoon Worcestershire sauce
• 1 egg
• 1/4 cup panko breadcrumbs
• 24 oz marinara; more if you wish. (Homemade or jarred work.)

Instructions

1. If making a homemade marinara sauce, get that done first. When you’re done, leave it on a low simmer and move on to the meatballs.
2. Line a baking sheet with parchment paper; set it aside.
3. Put all of the ingredients for the meatballs into a large mixing bowl and blend the mixture thoroughly. The meatball mixture will seem wet and tricky to work with, but that’s normal.
4. Lightly oil your hands with a bit of olive oil and start forming your meatballs into balls that’s measure about 1 x 1 inch, then carefully place the meatballs onto the parchment paper.
5. Put the tray of meatballs into the fridge to set for at least 30 minutes.
6. When it’s cook time, heat the olive oil in a cast iron skillet or non-stick pan. Gently place the meatballs into the pan one by one, and let them simmer for about 3-5 minutes or until golden brown.
7. Carefully flip the meatballs with tongs and let them simmer for another 3-5 minutes or until the other side is golden in color.
8. Add the sauce to the pan, covering the meatballs, and simmer on medium-low, covered with a lid, for about 30 minutes or until cooked through to an internal temperature of 165º F.
9. When ready, garnish the meatballs with chopped fresh basil and serve them with pasta or on fresh hoagies with mozzarella or provolone cheese.

13. Breakfast Skillet with Sweet Potatoes

Breakfast Skillet with Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 egg servings’]

Sweet and savory – this Breakfast Skillet with Sweet Potatoes is delicious and filling. A perfect easy recipe for breakfast. It’s Whole30, Paleo, vegetarian, dairy-free, and gluten-free.

Ingredients

• 3 tbsp olive oil
• 1 white onion (thinly sliced)
• 1 large sweet potato (peeled and thinly sliced)
• 2 cloves garlic (minced)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 can of chopped tomatoes (14 oz)
• 4 eggs
• A pinch of salt
• A pinch of black pepper
• Fresh parsley (chopped)

Instructions

1. Take a medium-sized skillet, heat up to medium-high heat, and add olive oil, white onion, and sweet potato. Sauté for 8-10 minutes or until the potatoes have cooked and crispened up. If potatoes are not cooking, add a splash of water, cover with a lid and let them steam for a while.
2. Next, add the garlic cloves to the pan, and let them cook for 30 seconds. Top up with onion powder, garlic powder, and paprika. Mix them in.
3. Pour the chopped tomatoes in, mix all the ingredients in the pan, and let them cook until the tomatoes are simmering.
4. Using the back of a large spoon, make 4 indents in the skillet and break in the eggs. Lower the heat, cover the skillet with a lid and let it cook for 6-7 minutes.
5. Once finished, season with salt, and black pepper, and sprinkle on some parsley.

14. Cast Iron Breakfast Skillet

Cast Iron Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [‘6’, ‘6 egg servings’]

This cast iron breakfast skillet is filling, nutritious, and full of flavors. An easy breakfast you can make for the whole family. Gluten-free, dairy-free, Paleo, and Whole30.

Ingredients

• 6 slices bacon (cut into small pieces)
• 2 tbsp olive oil
• 1 white onion (diced)
• 2 red bell pepper (diced)
• 2 large (sweet potatoes (peeled and diced into 1/2-inch cubes))
• 1/2 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp cinnamon
• A pinch of salt
• A pinch of black pepper
• 3 cups baby spinach
• 6 large eggs
• green onion (sliced)
• dill (chopped)

Instructions

1. Heat a skillet on medium heat and add the bacon. Sauté until crisp and remove.
2. Add the olive oil, onion, red bell pepper, and sauté for a couple of minutes until soft.
3. Next, add the cubed sweet potato sprinkle with paprika, cumin, garlic powder, cinnamon, salt, and black pepper. Give it a good stir,
4. Add in ¼ cup of water, lower the heat, cover either with a foil lid and cook for 10-12 minutes.
5. Add the bacon back to the skillet and top with the spinach (add a splash of extra water if needed). Stir and cook for a couple of minutes until wilted.
6. Next, create 6 indentations with the back of a spoon and crack an egg into each.
7. Cover with lid or foil and cook for another 6-7 minutes.
8. Once cooked, sprinkle with some sliced green onion and chopped dill.

15. One Skillet Cheeseburger Helper

Cheeseburger Helper Gluten Free Option is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 6

Cheeseburger Helper from scratch made in one pot with an easy gluten free option included. This will be the best Cheeseburger Helper you’ve ever had for dinner! It’s made with pantry staples you probably already have on hand.

Ingredients

• 1 tablespoon Butter
• 1/2 whole Onion, Diced Fine
• 1 clove Garlic, Minced
• 1 1/4 pounds Ground Beef (I prefer lean)
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Chili Powder
• 1/4 teaspoon Salt
• 1 tablespoon Tomato Paste
• 1/2 teaspoons Dijion Mustard (GF)
• 16 ounces Penne Or Large Macaroni Noodles (Brown Rice Noodles For Gluten Free)
• 4 cups Chicken Stock (GF)
• 1 cups Half and Half or Milk
• 3 cups Cheddar Cheese, Grated

Instructions

1. In a large deep skillet heat butter until melted over medium-high heat. Add onion and sauté until softened.
2. Add garlic and ground beef. Cook until beef is brown. Drain any excess fat.
3. Stir in garlic powder, chili powder, salt, tomato paste and dijion mustard.
4. Add pasta, chicken stock and half and half or milk. Stir until well combined. Bring to a simmer, cover and reduce heat to low. Cook for 14 minutes or until pasta is tender.
5. Add pasta, chicken stock and half and half or milk. Stir until well combined. Bring to a simmer, cover and reduce heat to low. Cook for 14 minutes or until pasta is tender.
6. Remove cover and cook an additional 1-2 minutes if runny. Remove from heat and stir in cheddar cheese until melted

16. Black Bean Quesadillas

Black Bean Quesadillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT5M · Yield: 8

Easy, simple black bean quesadillas made with just salsa, a can of black beans, cheese and tortillas.

Ingredients

• 1 15-ounce can black beans, drained and rinsed and dried off
• 1/2 cup your favorite salsa
• 1 1/2 cups grated Mexican-Style Cheese Blend
• 8 flour tortillas (the ones that are about 7” in diameter)
• Optional, for serving : guacamole, extra salsa, sour cream

Instructions

1. In a bowl, stir together the black beans and salsa.
2. Scoop the beans on half of a tortilla, top with a small handful of cheese (about 3 tablespoons).
3. Fold the tortilla in half, over the beans, and place in a skillet over medium-low heat. Let cook until the tortilla is golden brown on the first side, and then flip and repeat for the other side. Ensure the cheese is melted all throughout. If the outside burns before your cheese melts, your heat is too high. Lower the heat and proceed.
4. Repeat with all remaining tortillas. You can keep them warm in the oven or wrapped in a paper towerl. Serve with desired dipping sauces.

17. Boiled Rice and Chicken

Boiled Rice and Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT80M · Yield: [‘6’]

Traditional boiled rice and chicken is one of the most comforting, reliable dinners you could make: just a few ingredients, yet so much flavor.

Ingredients

• 1 chicken (medium Note 1)
• 2 celery sticks
• 2 carrots
• 1 onion ( medium)
• 2 garlic cloves
• 3 bay leaves
• 1 tablespoon coarse sea salt (less if using fine salt)
• 10 black peppercorns
• 2 cups long-grain rice
• 5 cups chicken stock (more if required)
• 1 chicken stock cube (optional)
• ¼ – ½ teaspoon fine sea salt (or Kosher, Note 2)
• freshly ground black pepper (generously)
• 2 tablespoons butter (salted or unsalted)
• a squeeze of fresh lemon juice
• 2 tablespoons chopped parsley

Instructions Boil chicken:

1. Prepare: Place the chicken in a large pot. Add the roughly chopped celery sticks, carrots, and halved onion, the whole garlic cloves, bay leaves, salt, and peppercorns. Cover it with plenty of cold water, about 1 inch/ 2 ½ cm above the chicken, and place the lid on top
2. Boil: Bring to a gentle boil on medium-high heat but don’t let the water come to a rolling boil.
3. Remove the foam.
4. Simmer: Turn down the heat and remove the lid. Simmer on low heat until cooked through but not overcooked, it should take about 45 minutes, but make sure to check that the chicken is cooked through. Carefully remove the chicken from the broth.
5. Strain the poaching liquid and discard the solids.
6. Remove the skin and the bones of the bird once it’s cool enough to handle. Shred the meat.

Chicken and rice

1. Wash the rice and place it in a large saucepan.
2. Add the shredded meat, about 5 cups of the broth, the crumbled chicken stock cube, ¼ – ½ salt (Note 2), and black pepper.
3. Cook rice: Bring to a boil, turn the heat down and simmer for about 15 minutes until the rice is soft but not mushy (check the rice packet’s instructions regarding the cooking time as well).
4. Check the liquid stand from time to time and add a little more of the broth if the dish seems dry.
5. Once the rice is cooked, stir in the butter.
6. Rest for 10-15 minutes, covered.
7. Adjust the taste with salt, plenty of freshly ground black pepper, and a squeeze of lemon juice.
8. Sprinkle with parsley and serve.

18. Vegan Stuffed Butternut Squash with Rice

Vegan Stuffed Butternut Squash with Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium butternut squashes, halved lengthwise and seeds removed
• 3 cups cooked brown rice
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, diced
• 1 cup carrot, finely diced (about 2 medium carrots)
• 2 cups fresh spinach, chopped
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons nutritional yeast (optional)
• 1/4 cup vegetable broth, plus more for adjusting filling moisture
• Fresh parsley, chopped, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
2. Place the squash halves cut side down on the sheet. Roast until tender when pierced, about 25 minutes; flip, brush with a little oil, and continue roasting for 15–25 minutes more. Remove from oven and let cool slightly.
3. If the rice isn’t ready, cook brown rice according to package instructions to yield about 3 cups cooked; fluff and set aside.
4. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic; sauté until translucent, about 4–5 minutes.”
5. Add mushrooms and carrot; cook until they begin to soften and their liquids evaporate, about 5–7 minutes.
6. Stir in spinach and cook until wilted, 1–2 minutes. Add chickpeas, tomatoes, cumin, paprika, oregano, salt, pepper, and nutritional yeast; cook and stir for 2 minutes to blend flavors.
7. Fold in the cooked rice and 1/4 cup vegetable broth, mixing until the filling is moistened. Add more broth a little at a time if it seems dry.
8. (Optional) Scoop a bit of squash flesh from each half and mix it into the filling to increase body; adjust seasoning if needed.
9. Carefully spoon the filling into each roasted squash half, packing gently to fill well.
10. Return the stuffed squash to the oven and bake uncovered for 10–15 minutes, until everything is heated through and flavors meld.
11. Garnish with chopped parsley and serve hot.

19. Instant Pot Sweet Potato Chickpea Curry

Instant Pot Sweet Potato Chickpea Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Instant Pot Sweet Potato Chickpea Curry is packed with veggies, hearty chickpeas and a creamy, flavorful coconut red curry sauce. It’s a quick and easy vegan dinner that’s great for meal prep!

Ingredients

• 1 tablespoon oil
• 1 medium onion (chopped)
• 1 large carrot (chopped into 1″ chunks)
• 3 cloves garlic (minced)
• 1 tablespoon freshly grated ginger
• 1 tablespoon ground turmeric
• 1 large sweet potato (chopped into 1″ chunks)
• 1 large red bell pepper (chopped)
• 1 tablespoon red curry paste
• 15 ounces chickpeas (rinsed and drained)
• 13.5 ounces full fat coconut milk
• 1 cup low sodium vegetable broth (or substitute with water)
• 5 ounces fresh baby spinach
• 2 tablespoons fresh lime juice (plus more for serving)
• Salt and pepper (to taste)

Instructions

1. Press the Sauté button on the Instant Pot and add the oil. Once heated, add the onion and carrot and cook for 5 minutes until softened. Add the garlic, ginger and turmeric and cook for 30 seconds more.
2. Add the sweet potato and red bell pepper and cook for 1 minute.
3. Add the red chili paste, chickpeas, coconut milk and vegetable broth and stir until well combined. Secure the lid and close the venting valve, and set for High Pressure for 10 minutes. The Instant Pot will take about 10 minutes to come to pressure.
4. Quick release the pressure by opening the venting valve when the cooking time is over, and remove the lid when safe to do so. Select the Sauté button and add the baby spinach. Cook for 2-3 minutes until wilted. Turn off the heat and add the lime juice and season with salt and freshly ground pepper to taste. Enjoy!

20. BBQ Chicken Sliders

BBQ Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 sliders’]

Quick and easy to make these bbq chicken sliders can be ready in 30 minutes. Great for serving at parties or casual gatherings.

Ingredients

• 6 mini buns (see notes below)
• 375 grams (13.2 ounces / 3 cups) of cooked chicken, diced or shredded
• ¼ cup barbecue sauce (or to taste)
• ½ red onion thinly sliced
• 120 grams (4.2 ounces / 1 cup) grated cheddar cheese, or 6-8 slices of processed cheddar cheese
• ¼ cup fresh parsley (finely chopped)
• 1 tablespoon butter
• 1 teaspoon Worcestershire sauce
• 1 tablespoon grated parmesan cheese

Instructions

1. Preheat the oven to 180°C (350°F). Grease or line the base of a rimmed baking sheet with baking paper.
2. Slice the dinner rolls in half lengthwise. Place the bottom half onto the prepared baking tray.
3. In a small bowl, place the chicken and barbecue sauce and mix until evenly coated. Spread the mixture evenly over the buns.
4. Top the chicken filling with sliced red onions.
5. Sprinkle over the chopped parsley.
6. Top with sliced cheese.
7. Place the top half of the rolls on top of the sliders.Mix the melted butter, stock powder, and parmesan cheese in a small bowl and brush the tops of the rolls with the mixture.
8. Loosely cover with foil. Bake covered for 15-20 minutes or until the bread is golden brown. Slice or pull apart the rolls before serving, hot or warm.

21. Kielbasa and Cabbage Skillet with Buttered Rice

Kielbasa and Cabbage Skillet with Buttered Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 12 ounces kielbasa, sliced into 1/4-inch rounds
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 small head green cabbage, shredded
• 1/2 cup chicken broth
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Optional: pinch of red pepper flakes

Instructions

1. 1) Rinse the rice under cold water until the water runs clear. In a small saucepan, combine the rice, water, and 1 tablespoon butter. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
2. 2) While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the kielbasa slices and cook until browned and warmed through, about 4–5 minutes. Transfer to a plate.
3. 3) In the same skillet, add the remaining 1 tablespoon butter. Add the onion and cook until softened and translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
4. 4) Stir in the shredded cabbage, paprika, salt, and pepper. Cook, stirring occasionally, until the cabbage is wilted and tender, about 6–8 minutes. Pour in the chicken broth and simmer 2–3 minutes to meld flavors.
5. 5) Return the kielbasa to the skillet and toss with the cabbage until heated through. Adjust seasoning with salt and pepper if needed.
6. 6) To serve, spoon buttered rice onto plates and top with the kielbasa and cabbage mixture. Garnish with optional red pepper flakes if desired.

22. Turmeric Chicken Thighs Skillet

Creamy Turmeric Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

These turmeric chicken thighs are cooked in the best fragrant creamy sauce, made with tasty spices and kale. Perfect for a family dinner!

Ingredients

• 4 chicken thighs (boneless, skinless)
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 1/4 tsp cardamom
• pinch salt
• pinch black pepper
• 1/2 onion (or shallot, diced)
• 2 garlic cloves (minced or finely diced)
• 1/2 tsp turmeric
• 2 tbsp fresh ginger (grated, adjust amount to taste)
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 cup kale (optional, stems removed, diced)

Instructions

1. Combine turmeric, ground ginger, cardamom, salt and black pepper in a bowl (the spices for the chicken thighs in the ingredients list). Add the chicken thighs and rub the spices all over to coat.
2. Drizzle olive oil in your skillet and heat on low-medium. Use tongs to place the chicken thighs and cook for 4-5 minutes each side, or until they are mostly cooked through (cook time will vary slightly according to their size). Set aside on a plate.
3. If the skillet looks dry add a touch more oil. Tip in the shallot or onion and cook for 4-5 minutes, until softened. Add the garlic, turmeric and fresh ginger for the sauce and cook for a further 1-2 minutes, stirring to combine.
4. Pour in the chicken stock and bring to a simmer. Reduce the heat slightly and pour in the heavy cream and add the shredded kale. Stir, then use tongs to place the chicken thighs back in the skillet. Spoon the sauce onto the chicken.
5. Cook for 4-5 minutes until the sauce has reduced and thickened, and the chicken thighs register at 165F / 75C at their deepest part. If the thighs are larger in size they may need a few more minutes. Season with salt and black pepper to taste.

23. Sheet Pan Chicken Thighs with Garlic and Honey

Sheet Pan Chicken Thighs with Garlic and Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

24. Loaded Baked Potato Soup

Gluten-Free Loaded Baked Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

This recipe for gluten free loaded potato soup is simple and easy and ready in just about 30 minutes on the stove top! This creamy soup is a gluten-free dinner that your whole family will love and is totally comforting.

Ingredients

• 4-6 large potatoes
• 1 cup bacon (chopped)
• 4 tbsp butter
• 1/2 onion (chopped finely)
• 2 tbsp minced garlic
• 1/4 cup gluten-free flour blend
• 2 1/2 cups milk (whole)
• 2 1/2 cups chicken broth
• 1 cup cheddar cheese (shredded)
• 1/2 cup sour cream
• salt & pepper to taste
• green onions (for garnish)

Instructions

1. Peel & chop the potatoes into small bite-sized cubes.
2. Boil the potatoes until fork tender (approx 8 minutes), drain, and set aside.
3. In a large pot, cook the chopped bacon until brown, remove from pot but reserve just over a tablespoon of the grease in the pan.
4. Add the butter and onion into the bacon fat and cook until onions are soft and translucent.
5. Add in garlic, cook 1 minute, stirring.
6. Whisk in flour then slowly add in broth and milk, stirring constantly to ensure there are no lumps.
7. Stir in cooked potatoes, sour cream, cheese, and ½ the cooked bacon.
8. Bring to a boil then remove from heat. Add salt & pepper to taste.
9. Serve the potato soup, garnishing with green onions, more shredded cheese, and bacon.

25. Slow Cooker Seven Layer Casserole

Slow Cooker Seven Layer Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Layer 1: 1 lb (450 g) ground beef, 1 small onion, finely diced, 2 cloves garlic, minced, 1 tsp chili powder, 1/2 tsp ground cumin, salt and pepper to taste
• Layer 2: 1 cup cooked white rice
• Layer 3: 1 can (15 oz) black beans, drained and rinsed
• Layer 4: 1 cup corn kernels
• Layer 5: 1 cup salsa
• Layer 6: 1 cup diced bell peppers (red and/or green)
• Layer 7: 1 cup shredded cheddar cheese

Instructions

1. 1. In a skillet over medium heat, brown the ground beef with the onion and garlic until the beef is fully cooked. Stir in chili powder, cumin, and salt/pepper to taste, then drain any excess fat.
2. 2. In a slow cooker, layer the ingredients in order: layer 1 the seasoned beef, layer 2 the cooked rice, layer 3 the black beans, layer 4 the corn, layer 5 the salsa, layer 6 the diced bell peppers, and layer 7 the shredded cheddar cheese.
3. 3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is tender, the flavors meld, and the cheese is melted.
4. 4. Gently stir to combine the layers, taste and adjust seasoning as needed, then serve.

26. Creamy Cheesy Beef and Shells

Creamy Beef and Shells is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

Creamy cheesy beef and shells is an easy, hearty dish. Perfect for those hectic weeknight and is delicious as leftovers.

Ingredients

• 8 ounces medium pasta shells
• 1 pound ground beef
• ½ medium onion diced
• 3 cloves garlic (minced)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups beef stock
• 1 15 ounce can tomato sauce
• 2 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon mustard powder
• 1/4 teaspoon red pepper flakes
• ¾ cup heavy cream
• Sat and pepper to taste
• 6 ounces shredded sharp cheddar cheese (about 1 1/2 cups)
• Fresh chopped parsley

Instructions

1. In a large pot of boiling water, cook pasta al dente according to the package directions.
2. Heat a 12-inch skillet on medium-high heat. Add the ground beef, and onions and cook until browned. Drain fat if needed and add in the garlic and cook another 30 seconds. Remove the beef and set aside.
3. Add the butter to the skillet and melt, add in the flour and whisk for a minute.
4. Gradually whisk in beef stock and tomato sauce. Bring to a boil, then reduce heat and simmer for 5-6 minutes. Stirring occasionally.
5. Whisk in Italian seasoning, paprika, mustard powder and red pepper flakes.
6. Whisk in heavy cream and add in cooked pasta and ground beef. Season with salt and pepper to taste.
7. Turn off heat and sprinkle with shredded cheese and let melt. (If you put a lid or cover on the skillet it will melt much faster.)
8. Sprinkle some fresh chopped parsley if desired. Serve!

27. Crockpot Lasagna

Crockpot Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 no-boil lasagna noodles
• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 24 oz (680 g) marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)
• 1/2 cup water or beef broth (optional, to thin sauce)

Instructions

1. 1. In a large skillet over medium heat, brown the ground beef with the chopped onion until no pink remains; drain excess fat.
2. 2. Add minced garlic and cook 1 minute, then stir in marinara sauce, dried basil, oregano, salt, and pepper. Simmer 5 minutes; if the sauce is very thick, stir in 1/2 cup water or beef broth.
3. 3. In a bowl, mix ricotta cheese, egg, chopped parsley, and half of the grated Parmesan until smooth.
4. 4. Layer the crockpot: spread a thin layer of sauce on the bottom, arrange a layer of noodles over the sauce, then dollop and spread half of the ricotta mixture over the noodles and sprinkle with 1 cup of mozzarella.
5. 5. Repeat layers with the remaining sauce, noodles, and ricotta mixture, then top with a final layer of sauce, the remaining mozzarella, and the remaining Parmesan.
6. 6. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the noodles are tender and the cheese is melted and bubbling.
7. 7. Remove the lid and let the lasagna rest for 15–20 minutes before slicing; taste and adjust seasoning if needed, then serve.

28. Cheesy Bolognese Pasta Bake

Cheesy Bolognese Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 People’]

An easy weeknight dinner recipe, Cheesy Bolognese Pasta Bake.Beef mince cooked with onions, pancetta, mushrooms, passata, garlic, tomato and optional chilli, if you like it spicy? Mix the bolognese with cooked pasta shells, into a casserole dish, sprinkle with Mozzarella and Parmesan and oven bake.A simple twist on the classic spaghetti bolognese.

Ingredients

• 1 tbsp Olive Oil
• 1 Onion (or 2 shallots)
• 500 g Beef Mince (1 lb) (Lean 5% mince if wanting to keep low fat or 15-20% for best flavour)
• 90 g Pancetta (3 oz) (or substitute bacon lardons / chopped bacon)
• 150 grams Mushrooms (5 oz) (chopped)
• 2 tbsp Tomato and Garlic Puree (or substitute with 2tbsp regular tomato puree and 1 clove of crushed garlic.)
• 1 tsp Chilli Puree / 1 fresh finely chopped chilli or 1/2 tsp chilli flakes (Optional)
• 500 grams Passata (2 ¼ cup) (substitute with strained, sieved tomatoes or tin of chopped tomatoes)
• 1 tbsp Mixed Herbs (We used Italian mixed herbs)
• 1 Bay leaf
• 300 grams Pasta Shells (3 cups) (or any pasta shape you like/have to hand)
• 100 grams Cherry Tomatoes (about 12) (optional)
• 100 grams Mozzarella or medium-mature cheddar (1 cup) (see note in the blog post about which cheese to use)
• Parmesan (if stronger taste desired)
• Salt & Pepper
• Fresh Basil or Parsley (torn & scattered on top)
• Parmesan Cheese

Instructions

1. Fry onions/shallots in olive oil over medium heat for 5 minutes until soft and golden
2. Add mince and pancetta, fry on medium heat, breaking down the mince with a spatula until the mince has just started to brown. (Do not overcook at this point as it will dry the meat out, remember it will continue to cook in sauce & in the oven.)
3. Add mushroom and stir through.
4. Stir through the tomato & garlic puree, chilli puree (if using), passata, herbs and season with salt & pepper before bringing to the boil. Leave to simmer for 15 minutes uncovered.Preheat Oven at 180°C fan/ 200°C /400°F/ Gas Mark 6.
5. Meanwhile, cook your pasta for 1/2 the recommended time stated on the packet. (remember it will continue to cook in the sauce in the oven so it’s ok that it is still firm when drained)
6. Add cherry tomatoes & drained pasta to the sauce and stir through making sure it is well mixed.
7. Pour the pasta and bolognese into a large ovenproof casserole dish
8. Sprinkle with your choice of cheese
9. Bake in the preheated oven (180°C fan/ 200°C /400°F/ Gas Mark 6) , uncovered for 15 minutes.
10. Finish with a sprinkle of fresh herbs and extra cheeseServe as it is, or with salad or garlic bread.

29. Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

30. Teriyaki Chicken Bowl with Rice and Steamed Vegetables

Teriyaki Chicken Thighs with Rice and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT55M · Yield: [‘6’, ‘6 People’]

This Teriyaki Chicken Bowl is based on one of our favorite family take out meals. Everyone loves the delicious sticky teriyaki sauce on juicy chicken with lots of extra to drizzle over the rice and vegetables.

Ingredients

• 3 Pounds Boneless Chicken Thighs
• 2 Tablespoons Canola Oil
• 6 Cups Vegetables steamed
• 5 Cups Rice cooked
• 1 Cups Soy Sauce
• ¾ Cup Brown Sugar
• 1 Teaspoon Ginger grated
• 1 Teaspoon Garlic grated
• 1 Teaspoon Cornstarch
• ¼ Cup Soy Sauce
• 1 Teaspoon Ginger grated
• 1 Teaspoon Garlic grated
• 2 Tablespoons Sesame Seeds garnish (optional)
• ¼ Green Onions chopped for garnish (optional)

Instructions

1. Start by adding the Teriyaki marinade ingredients to a food storage bag along with the chicken thighs. Push out the air and seal the bag. Then massage the outside of the bag and make sure the marinade coats all of the thigh pieces.
2. Let the chicken marinate for at least 15 minutes and up to 24 hours.
3. In a small pot, mix together soy sauce, brown sugar, grated garlic, grated ginger, and cornstarch to make the teriyaki sauce.
4. Then heat the mixture on medium heat. Bring to a simmer, and let cook for 2-3 minutes or until the teriyaki sauce thickens enough to coat the back of a spoon. Set the teriyaki sauce aside.
5. Heat a large skillet on medium-high heat and add cooking oil.
6. Then add the marinated chicken thighs to the pan and cook for 5-6 minutes until they are golden brown.
7. Turn the chicken over and brown on the second side for an additional 5-6 minutes.
8. Next baste the thighs with the teriyaki sauce.
9. Then turn the chicken pieces over, and baste the back side. Let the Sauce start to brown and thicken on the outside of the chicken.
10. Baste and turn two times giving every piece a thick, sticky coating of sauce.
11. Remove the teriyaki chicken thighs from the pan and let rest for 5minutes.
12. Slice against the grain at 45° angle, and serve with your favorite rice and steamed vegetable combination.
13. Place steamed rice and vegetables on the bottom of the bowl and then add sliced chicken and extra teriyaki sauce to the top.
14. Finish with sesame seeds and chopped green onions for a restaurant quality dinner.

31. Pasta with Broccoli

Pasta with Broccoli and Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT38M · Total: PT45M · Yield: [‘6’]

You’ll love my family’s one-pot Pasta with Broccoli recipe from Naples! The broccoli is cooked down until it coats the pasta in a garlicky sauce.

Ingredients

• 1 bunch broccoli ((or 1 pound frozen broccoli florets))
• 4 cloves garlic ((peeled & sliced))
• 1/4 cup olive oil ((plus extra to drizzle on each serving))
• 1/8 teaspoon red pepper flakes ((plus extra for serving))
• 1/4 teaspoon plus 1/3 teaspoon salt ((divided use))
• 5 1/2 cups warm water ((divided use))
• 1 pound medium pasta ((Such as rigatoni or penne. See notes.))
• 1/3 cup freshly grated Parmesan cheese ((plus extra for topping each serving))

Instructions

1. Rinse the broccoli and pat it dry. Cut off the thick stalks (and discard them) so that you have florets with 2-3 inches of the stems attached. Slice any thicker stems lengthwise in half. Slice your garlic into thin rounds.
2. Heat the olive oil in a 6-quart pasta pot on medium-high. Add the garlic and cook for two minutes, stirring so the garlic doesn’t burn.
3. Lower the heat to medium. Noting the time, add broccoli, pepper flakes and 1/4 teaspoon salt and stir. As soon as the oil evaporates, add 1/2 cup water (see notes) and stir.
4. Cover the pot and let the broccoli cook until it is soft, stirring occasionally. (See notes.) It should take about 25 minutes from the time you added the broccoli to the pot.
5. When the broccoli is soft, add 5 cups of water to the pot. Add in 1/3 teaspoon salt and give it a quick stir. Cover the pan and increase the heat to high. When the water is boiling, add the pasta and cook, uncovered, stirring frequently, until it is al dente.
6. When the pasta is cooked, do not drain it. Turn off the heat and add in 1/3 cup Parmesan, stirring to combine.
7. Serve with extra Parmesan, a drizzle of oil and red pepper flakes. Store leftovers in the refrigerator for up to four days.

32. Slow Cooker BBQ Chicken

Slow Cooker BBQ Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT4H · Total: PT4H · Yield: [‘5’, ‘5-6 Servings’]

This easy Slow Cooker BBQ Chicken recipe is just 2 ingredients! Grab your favorite bottle of bbq sauce and chicken breasts for a crowd-pleasing dump-and-go dinner. Customize this sweet and smokey Crockpot chicken with seasonings and veggies or shred it for pulled bbq chicken sandwiches! It’s gluten-free, keto, paleo, allergy-free, and perfectly kid-friendly! Great to meal prep and freezer-friendly!

Ingredients

• 2 lbs of Skinless, Boneless Chicken Breasts
• 18 oz BBQ Sauce (any kind, I use G. Hughes Hickory BBQ Sauce)
• 10 oz of Frozen Chopped Bell Peppers
• 1 1/2 Tsp Onion Powder
• 1 1/2 Tsp Garlic Powder
• 1 Tsp Black Pepper
• 1/2 TB Dried Parsley

Instructions

1. Add the raw chicken breasts to your slow cooker or Crockpot.
2. Pour the bottle of bbq sauce over the chicken and add in any extra veggies or seasonings you choose to use.
3. Cover the slow cooker and set it to low for 5-6 hours or high for 3-4 hours.
4. Uncover the chicken and serve whole or use two forks to shred the chicken in the sauce before serving.

33. Crock Pot Red Beans and Rice

Crock Pot Red Beans and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’, ‘6 -8 servings’]

This juicy dish is the perfect blend of red beans, smoked sausage, herbs, and veggies for a Cajun meal you won’t want to pass up.

Ingredients

• 1/3 cup onion chopped
• 1/2 teaspoon garlic powder
• 2 celery stalks diced
• 2 can 15oz red beans (rinsed and drained)
• 2 dried bay leaf
• 1 can 15oz tomato sauce
• 1 can 14.5oz diced tomatoes
• 1 cup chopped green bell peppers
• 1/2 teaspoon thyme
• 1 tablespoon Cajun seasoning
• 1 lb fully cooked smoked sausage (sliced into 1/2” pieces)
• 2 cups low sodium chicken broth
• 3-4 cups cooked rice

Instructions

1. In a 6-quart slow cooker, place onion, garlic, celery, beans, tomato sauce, diced tomatoes, bell peppers, thyme, Cajun seasoning, and sausage. Gently stir. Add bay leaves on top.
2. Cover and cook on low heat setting 8-10 hours or HIGH for 6-7 hours.
3. Serve over rice, and enjoy!

34. Veggie Fried Rice

Veggie Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 4

Yummy vegetable fried rice is a great recipe for any day. Easy to make, and great for adding leftovers, this is a nice way of getting your kids to eat vegetables.

Ingredients

• 4 cups leftover cooked jasmine rice
• 2 carrots
• ½ cup frozen peas
• 2 eggs
• 1 teaspoon sesame oil
• 2 garlic cloves
• 2 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 2-3 green onions

Instructions 1. Cook the Rice In Advance

1. Cooking a rice cooker or on the stovetop. Both options require 2 cups long grain rice and 4 cups water.
2. In the rice cooker, just set it to cook and start the next steps.
3. If you’re cooking on the stove, you’ll bring the water to a boil and then add your rice. Simmer for 15-20 mins until the rice is cooked.

2. Prepare the Vegetables and Sauce

1. Dice your carrots into ¼ inch cubes.Thaw the peas. Thinly slice the green onion and separate the whites from the greens.
2. Peel and mince your garlic.
3. In a small bowl, combine your oyster sauce, soy sauce, and sesame oil. Set aside.

3. Cook the Veggies

1. Once your skillet or wok has heated up on a medium-high heat setting, add your butter, onion whites, and carrots and saute for 2 minutes.
2. Add your peas and garlic and cook for another minute.

4. Scramble the Eggs

1. Crack 2 eggs into a bowl and whisk quickly. Pour them into the skillet along with your veggies and stir constantly until scrambled.

5. Add the Rice

1. Add your leftover rice to the pan and stir to combine everything. Let the rice sit in the pan, untouched, for 3-4 minutes to get a slightly browned texture on some of the grains.

6. Pour in the Sauce

1. Add your soy sauce mixture and stir until everything is coated in the sauce. Give it a taste and add more soy sauce or salt to your taste.
2. Serve garnished with green onions.

35. Old-Fashioned Baked Mac and Cheese

Old-Fashioned Baked Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Yield: [‘4’, ‘4 – 6 servings’]

This old-fashioned baked mac and cheese is a classic comfort-food recipe made with a simple roux, cheddar cheese, and an optional egg for the traditional baked texture. Creamy inside, golden on top, and perfect as a main dish or a holiday side.

Ingredients

• 9 oz macaroni
• 1¾ cups sharp cheddar (divided)
• 1 ⅓ cup Gruyere cheese (Note 1)
• 2 tablespoons butter
• ⅓ cup all-purpose flour
• 1 ½ cups full-fat milk
• 1 ½ teaspoon Dijon mustard
• ½ teaspoon sweet paprika powder
• ½ teaspoon fine sea salt (more to taste)
• ⅛ teaspoon black pepper
• 1 egg (small, Note 2)

Instructions

1. Preheat the oven to 350°F (180°C). Butter the casserole dish.
2. Cook pasta: Bring a large pot of water to a boil. Add salt generously and cook the macaroni for 1 minute less than indicated on the package. Drain well.9 oz macaroni
3. In the meantime, prepare the rest of the recipe.
4. Grate both types of cheese. Set them aside.1¾ cups sharp cheddar + 1 ⅓ cup Gruyere cheese

Make the sauce:

1. Roux: Melt the butter in a large saucepan. Sprinkle the flour on top and constantly stir for about 1 minute until the flour turns lightly golden.2 tablespoons butter + ⅓ cup all-purpose flour
2. Add milk: Slowly add the milk while whisking continuously to avoid lumps. Whisk until the mixture is lump-free.1 ½ cups full-fat milk
3. Add mustard, sweet paprika, salt, and pepper, and stir well to mix.1 ½ teaspoon Dijon mustard + ½ teaspoon sweet paprika powder + ½ teaspoon fine sea salt + ⅛ teaspoon black pepper
4. Simmer the white sauce for a couple of minutes until thickened while stirring constantly.
5. Add cheese: Turn off the heat and stir 2 cups of the Cheddar cheese and all the Gruyere cheese into the sauce. Stir well until almost completely melted. Crack the egg on top and stir it in as well. Adjust the taste with more salt if necessary.2 cups of the grated Cheddar + all Gruyere cheese + 1 egg
6. Add macaroni and stir well to combine.

Bake mac and cheese:

1. Assemble the dish: Pour the mixture into the prepared casserole dish. Sprinkle with the remaining ⅓ cup of Cheddar cheese.
2. Bake: for 20-25 minutes until the top of the dish is lightly golden. Don’t overbake the dish, or it will become dry. Serve immediately.

36. Broccoli Cheese Casserole

Broccoli Cheese Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

A Broccoli Cheese Casserole that offers itself as a side dish or a full out meal. It’s easy, comforting, and a total cinch to throw together.

Ingredients

• 10 oz steamed broccoli florets (about 3-4 cups)
• 1 10 oz can of Cream of Mushroom Soup
• 1 cup Minute Rice
• 1 cup grated medium or sharp cheddar cheese
• 1/2 cup Italian breadcrumbs
• 1 egg
• 2 tablespoon milk (or a generous splash, doesn’t have to be exact)
• 1 tablespoon mayonnaise
• 1 tablespoon butter, melted
• 1 tablespoon Herbes de provence
• 1/4 teaspoon sea salt, more to taste

Instructions

1. Preheat the oven to 350º F.
2. Steam the broccoli in the microwave as per the package’s directions instructions. (See notes for steaming fresh broccoli.)
3. While the broccoli is steaming, start making your rice mixture. Combine the rice, cream of mushrooms soup, egg, mayonnaise, grated cheese, milk, and a pinch of sea salt in a large mixing bowl. Fold/mix the ingredients with a large spoon or spatula until well combined.
4. When the broccoli is done steaming, let it cool enough to be handled. Transfer it to a cutting board and roughly chop the broccoli into bite-sized bits; transfer the broccoli florets to the bottom of your casserole or baking dish to cover the bottom and form a base.
5. Carefully pour the rice and cheese mixture over the broccoli and, using a spatula, evenly spread it out over the broccoli.
6. Transfer the Italian bread crumbs to a small bowl and mix in the Herbes de Provence. Pour the melted butter into it and, using a fork, mix the melted butter into the bread crumbs until they’re golden and crumbly.
7. Distribute the crumbly bread crumbs over the casserole evenly to create a crumb topping. Sprinkle a tiny bit of salt on top, then gently press down on the crumbs with the spatula.
8. Pop the casserole into the oven and bake, uncovered, for about 40 minutes. When done, the breadcrumb topping should have a nice golden-baked hue. Remove the casserole from the oven and let it stand for 5-10 minutes before cutting in to serve.

37. One Pan Healthy Sausage and Veggies

One Pan Healthy Sausage And Veggies – A Roasted To Perfection Sheet Pan Dinner | This DIY Life is a practical addition to this collection, with a straightforward method and adaptable serving options.

So simple to make and easy to love! This one pan healthy sausage and veggies recipe is roasted to perfection – and kid-friendly. It’s colorful and delicious. You can make this healthy sheet pan sausage and veggies meal to serve as a stand-alone meal or a side dish. Make with brats or any sausage you like – even vegan sausage!

Ingredients

• 1.25 pounds smoked sausage or bratwurst, cut into 1-inch pieces
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 medium red onion, cut into wedges
• 2 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1.25 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika (optional)
• Salt and ground black pepper, to taste
• Chopped fresh parsley (optional, for garnish)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
2. 2. In a large bowl, toss the sausage, peppers, onion, zucchini, tomatoes, and potatoes with olive oil, garlic, Italian seasoning, paprika, salt, and pepper until well coated.
3. 3. Spread in a single layer on the prepared sheet pan. Roast for 25–30 minutes, turning once halfway, until the sausage is cooked through and vegetables are tender and lightly caramelized.
4. 4. Optional: broil for 1–2 minutes for extra color, watching closely to prevent burning.
5. 5. Remove from oven, taste and adjust seasoning if needed. Garnish with parsley and serve hot.

38. Creamy Spinach Pesto Pasta

Creamy Spinach Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 People’]

This family friendly pasta is filled with light, bright flavor and a touch of cream. Ready in just 15 minutes, this dish is comforting pasta with a healthy twist.

Ingredients

• 1 lb Spaghetti
• 6 Cups Baby Spinach (loosely packed cups)
• 2 Cups Basil Leaves (loosely packed cups)
• 2-3 Clove Garlic
• 1 Lemon (juice only)
• ½ Cup Parmesan (grated)
• ½ Cup Extra Virgin Olive Oil
• ¼ Cup Heavy Cream
• Salt and Pepper

Instructions

1. Bring a large pot of generously salted water to a boil. Cook one pound of spaghetti according to package instructions. Reserve ¼ cup pasta water.
2. In a food processor, blend baby spinach, basil leaves, lemon juice, parmesan cheese, and olive oil until you have a smooth pesto.
3. In a large skillet, warm spinach basil pesto with cream and ¼ cup of pasta water. Season with salt and pepper as needed. Do not bring to a simmer. Pesto isn’t meant to be cooked.
4. Toss cooked spaghetti in spinach pasta sauce.
5. Sprinkle with freshly grated parmesan and serve.

39. Sheet Pan Pork Chops

Sheet Pan Pork Chops and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 pork chops’]

These sheet pan pork chops with vegetables are sweet, juicy, rich in flavors, and nutritious. It’s a perfect dinner for the family that’s low calorie, gluten-free, low carb, high protein, and dairy-free.

Ingredients

• 4 boneless pork chops (1-inch thick, ideally)
• 3 tbsp olive oil
• 1 tbsp honey
• 2 tsp paprika
• 1 teaspoon onion powder
• 1 tsp garlic powder
• 1 teaspoon dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb asparagus (trimmed)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 tbsp olive oil
• 1/4 tsp of salt

Instructions

1. Preheat the oven to 425F. Begin by lining a baking sheet with foil or parchment paper.
2. In a separate bowl, combine olive oil, honey, paprika, onion powder, garlic, dried oregano, salt, and pepper.
3. Toss the pork in it, so it’s fully covered with the mixture.
4. In a separate bowl, add in all the vegetables and toss in olive oil. Salt them and toss some more.
5. Spread the vegetables on the baking sheet but leave some space in the center. Place pork chops here.
6. Bake the pork with veggies in the oven for 15-20 minutes until pork chops reach 145F temperature. Try not to overcook the chops as they will dry out.

40. Sweet Chilli Chicken Sheet Pan Dinner

Sweet Chilli Chicken Sheet Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

Love sweet chili sauce? Make this healthy sweet chili chicken dinner you can quickly bake in the oven. Gluten-free and dairy-free.

Ingredients

• 4 chicken breasts (cubed into 1-inch pieces)
• 4 cups broccoli florets
• 2 red bell peppers (diced)
• 2 tsp sesame seeds
• 1/2 cup cilantro leaves
• 1 lime (sliced into 4 wedges)
• 2 tbsp sesame oil
• 3 tbsp sweet chilli sauce
• 2 tbsp fresh lime juice
• 2 cloves garlic (minced)
• 1/2 tsp ginger (grated)

Instructions

1. In a small bowl, mix all the sauce ingredients.
2. Preheat the oven to 400F. Oil your baking sheet.
3. In a separate bowl, add in the chicken breast cubes, cover with 1/3 cup of the sauce. Stir the chicken to coat it.
4. Add chicken onto the baking sheet, then spread broccoli and bell peppers around it. Drizzle the remaining sauce all over the veggies.
5. Bake in the oven for 15 minutes. Sprinkle with sesame seeds, cilantro leaves, and top up with lime wedges.

41. Slow Cooker Vegan Chili

The Best Slow Cooker Vegan Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT495M · Yield: [‘8’, ‘8 servings’]

The Best Slow Cooker Vegan Chili Recipe is wholesome, delicious and easy to make. Comforting and healthy freezable dinner packed with nutrients and flavors!

Ingredients

• 2 cups navy beans (soaked overnight or two 14 oz cans cooked beans)
• 2 cups black beans (soaked overnight or two 14 oz cans cooked beans)
• 1 cup grain mix (a combo of wheat berries, rye, spelt, millet and barley (see notes below), soaked overnight)
• 1 big yellow onion
• 3 cloves garlic
• 1 red bell pepper
• 1 green bell pepper
• 1 cup or 14 oz can sweet corn
• 2 14 oz cans diced tomatoes
• 2 14 oz cans tomato sauce
• 5-6 cups vegetable stock
• 2 red chili peppers (or jalapenos, adjust the hoteness to your liking)
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 2 bay leaves
• salt and freshly ground bell pepper to taste
• Vegan yogurt, avocados, lime and tortilla chips to serve

Instructions

1. Start with soaking your beans and grains in water overnight. If you don’t have time for that, just use canned beans and quinoa.
2. Dice the onion and bell peppers. Mince the garlic and chili peppers (I used two but if you like it hot, add more).
3. Put all the prepared ingredients in your slow cooker. Add sweet corn, diced tomatoes, tomato sauce and vegetable broth, as well as cumin, sweet paprika, bay leaves, salt and black pepper. Stir everything well to combine.
4. Cook on high for 6-8 hours or until cooked through. Adjust the seasoning to your taste. Serve hot with a spoonful of vegan yogurt, chopped avocados, jalapenos, lime and tortilla chips. Let cool and freeze in zipper bags for up to 3 months if desired. Enjoy!

42. One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

One Pot Mexican Rice Casserole is cheesy, satisfying and so easy to make! It’s on the table in 30 minutes and there’s only one pot to wash!

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 1 lb. boneless skinless chicken breast (optional; see notes for substitutions)
• 2 cloves garlic (minced)
• 2 tablespoons homemade taco seasoning (sub with your favorite store bought brand but adjust the amount if high in sodium)
• 1 tablespoon tomato paste
• 15 ounces fire roasted diced tomatoes (preferably low sodium)
• 2 cups chicken stock (sub with vegetable broth if desired)
• 1 cup white rice
• 15 ounces black beans (rinsed and drained)
• 1 cup fresh or frozen corn (thawed slightly if frozen)
• 1 cup grated Mexican blend cheese (or your favorite)
• 1/4 cup chopped cilantro (optional; for serving)
• lime wedges (optional; for serving)

Instructions

1. Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and cook for 3 minutes or until starting to soften.
2. While the onion cooks, cut the chicken breast into 1″ cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minutes, or until the chicken has lost most of it’s pink color. Add the garlic, spices, tomato paste, diced tomatoes and broth and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
3. Remove from heat and top with the grated cheese and chopped cilantro. Serve with lime wedges and enjoy!

43. Quinoa Tuna Casserole

Baked Tuna Casserole with Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

The classic tuna casserole with a twist. Replace the pasta with quinoa for a healthy protien packed dinner.

Ingredients

• 1 cup Quinoa ((uncooked))
• 3 ounces onion ((diced))
• 7 ounces peas ((frozen))
• 5 ounces bell pepper ((diced))
• 3 ounces grated cheese ((your choice of flavour))
• 9 ounces canned tuna ((2 cans, drained, flaked or solid))
• ¼ teaspoons black pepper
• 1 cup milk
• 1 ounce all-purpose flour
• 3 tablespoons butter ((divided))

Instructions

1. Prepare a 9×13 inch casserole dish and pre-heat the oven to 350º F.

Pre-Cook The Quinoa:

1. Rinse quinoa with cold water in a sieve.
2. Combine 2 cups of water and the washed quinoa in a medium sized pot.
3. Bring to a boil, reduce and cook until liquid is absorbed (about 15 minutes).
4. Remove from heat, fluff with a fork, and set aside until ready to use.

Make The Cream Sauce:

1. Add 2 tbsp. butter into a medium-pot.
2. Add the flour, and mix to combine.
3. Whisk in the milk.
4. Cook on medium-high heat, stirring frequently until thickened (about 5 minutes).

Make the Casserole:

1. In a small frying pan add 1 tbsp. of butter, the diced onion and the diced bell pepper.
2. Cook until the veggies are soft (about 6-7 minutes).
3. Remove from heat.
4. In a large prepared casserole dish combine the cooked vegetables, cooked quinoa, drained tuna, peas and cream sauce. Stir to combine.
5. Add in 1/2 of the grated cheese and mix.
6. Top the casserole with the remaining cheese.
7. Bake uncovered at 350º for about 25 minutes.

44. Crockpot Smothered Chicken Thighs

Crockpot Smothered Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 servings’]

These crockpot smothered chicken thighs are such an easy and delicious way to get dinner on the table. There’s nothing better than good, old-fashioned comfort food made easy.

Ingredients

• 6 to 8 boneless skinless chicken thighs
• 8 ounces fresh mushrooms (sliced)
• 1 large yellow onion (sliced)
• 2 cans cream of chicken (about 10.5 ounces each)
• 1 packet onion soup mix (such as Lipton)
• salt and pepper (to taste)

Instructions

1. Spray your crockpot with non-stick spray.
2. Add the onions and mushrooms.
3. Arrange the chicken thighs on top.
4. Cover with cream of chicken and add the onion soup mix.
5. Stir well and cook on low for 6 to 8 hours or on high for 4 hours.

45. One Pot Lemon Herb Chicken and Rice

One Pot Lemon Herb Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

One Pot Lemon Herb Chicken and Rice is cozy, rich, and flavorful. The chicken and rice is cooked in one pot with creamy flavors of lemon, herb, and dill. This easy weeknight meal takes less than 30 minutes to make with very little prep time.

Ingredients

• 2 tablespoons oil
• 3 boneless skinless chicken breasts
• salt and pepper
• 1 1/2 teaspoons italian seasoning
• 3 cloves garlic minced
• 1 cup long grain white rice
• 1 teaspoon turmeric
• 1 teaspoon italian seasoning
• 1/2 teaspoon dried dill
• juice of 1 lemon
• 1 10.5 oz can cream of chicken soup
• 2 cups chicken broth
• Lemon slices
• Parsley and or basil

Instructions

1. Season the chicken breasts on all sides with salt and pepper and italian seasoning. Be generous in seasoning. Heat the oil over medium heat in a skillet.
2. Once heated, add the chicken and sauté for 3 minutes per side. You want to brown the chicken but not cook it through. It should still be undercooked and pink in the middle. Remove the chicken from the skillet and set aside.
3. Over medium heat, add garlic, rice, turmeric, italian seasoning, and dried dill to the skillet with the left over pan drippings and remaining oil. Sauté and let the rice caramelize for about 30 seconds to 1 minute. Stir well so there’s no burning.
4. Add the lemon juice to deglaze the pan. Stir in the chicken broth and cream of chicken soup. Stir until well combined. Bring to a simmer uncovered.
5. Once the rice mixture is simmering, place the chicken on top of the rice and broth mixture. Cook covered at a steady simmer for 15 minutes or until your rice and chicken are cooked.
6. Once the rice is done cooking, garnish with fresh parsley, basil, and lemon slices and serve immediately.

46. Vegan White Lasagna

Vegan White Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 lasagna noodles (regular or no-boil)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups fresh spinach, roughly chopped
• 14 oz block firm tofu, drained and pressed
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 2 cups unsweetened plant-based milk (almond, soy, or oat)
• 3 tablespoons all-purpose flour
• 2 tablespoons vegan butter or olive oil (for roux)
• 1/4 teaspoon ground nutmeg
• 1 cup shredded vegan mozzarella (optional)
• Fresh parsley or basil, chopped for garnish (optional)

Instructions

1. 1. Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and set aside. If using regular noodles, cook them in salted water until al dente, then drain.
2. 2. In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until translucent, about 3-4 minutes. Add the mushrooms and cook until browned and their moisture evaporates, 5-7 minutes. Add the spinach and cook until wilted. Remove from heat.
3. 3. Prepare the tofu ricotta: crumble the tofu into a bowl and stir in nutritional yeast, lemon juice, salt, and pepper until the mixture resembles a crumbly filling.
4. 4. Make the béchamel sauce: In a saucepan over medium heat, melt the vegan butter (or add olive oil). Whisk in the flour to form a light roux. Gradually whisk in the plant-based milk, continuing to whisk until smooth and thickened. Season with salt, pepper, and nutmeg.
5. 5. Assemble the lasagna: Spread a thin layer of béchamel in the bottom of the prepared dish. Layer noodles, then tofu ricotta, then the sautéed vegetables, and a drizzle of béchamel. Repeat layers, ending with a top layer of béchamel. If using, sprinkle shredded vegan mozzarella on top.
6. 6. Bake the lasagna: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5-10 minutes, until the top is bubbly and lightly golden. Let stand for 10 minutes before slicing.
7. 7. Serve: Cut into portions and garnish with chopped parsley or basil, if desired.

47. 5-Ingredient Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘6’]

This simple recipe for crock pot chicken and gravy combines chicken, cream of chicken soup, and gravy packets in the slow cooker for a delicious, low-effort meal the whole family will enjoy.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 10.5 oz cream of chicken soup
• 2 (1 oz) packets of chicken gravy mix
• ½ tsp ground black pepper
• ½ tsp onion powder
• ½ cup water

Instructions

1. Place the chicken in the bottom of the Crock Pot.
2. Add soup, gravy, black pepper, onion powder, and water in a large bowl. Whisk until well combined. Then, pour over the chicken.
3. Cover and cook on high for 3-4 hours or on low for 6-7 hours.
4. Shred the chicken with two forks in the Crock Pot. Mix until chicken is coated in gravy.
5. Serve over rice or mashed potatoes, and enjoy!

48. Crock Pot Mexican Shredded Chicken

5-Ingredient Crock Pot Mexican Shredded Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [‘6’, ‘6 to 10 Servings’]

Easy Mexican shredded chicken for tacos, burritos, enchiladas, and more! This simple recipe turns out so perfectly tender and flavorful.

Ingredients

• 3 lbs boneless skinless chicken thighs (or breasts*)
• 1 (7-oz) can diced green chilis
• ½ large yellow onion (diced)
• 1 (14-oz.) can enchilada sauce
• 1 cup red salsa**
• Sea salt

Instructions

1. Add all of the ingredients for the Mexican shredded chicken to your crock pot or slow cooker.
2. Stir everything well until the chicken is coated in the ingredients.
3. Secure the lid on the crock pot and slow cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours.
4. Use tongs to transfer the chicken to a cutting board. Use two forks to shred chicken to your desired texture.
5. Transfer the shredded chicken back to the crock pot to soak up the juices until you’re ready to serve.
6. Serve as shredded chicken tacos, chicken enchiladas, burritos, or more!

49. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

50. Rosemary Chicken Fillets

Rosemary Chicken Fillets (Pan Fried) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT85M · Yield: [‘2’, ‘2 servings’]

These rosemary chicken fillets with turmeric are flavoured with herbs and spice, and make for an easy weeknight dinner. Pan fried rather than baked, they are quick to make with minimal ‘hands on’ cook time. A dairy-free and low histamine recipe. Serves 2 people.

Ingredients

• 2 chicken breasts (cut into small fillets)
• 1 tbsp rosemary (leaves picked, finely chopped)
• 1 tsp turmeric
• 2 tbsp apple juice
• 1 tbsp olive oil
• 1 garlic clove (finely diced)
• salt
• black pepper (optional)
• oil (for frying)

Instructions

1. Place the chicken breast fillets in a bowl and add the apple juice, oil, garlic, turmeric, rosemary, salt and pepper (if using). Combine so the fillets are coated in the herbs and spices. Cover the bowl and marinate in the fridge for an hour or so (low histamine readers see note above).
2. In a large pan, heat a little oil and then fry the chicken fillets for 4-5 minutes on each side or until they are cooked through. Use a meat thermometer for an internal temperature of 165F or ensure the chicken is white throughout.

51. Instant Pot Chicken Pasta

Instant Pot Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT3M · Total: PT25M · Yield: [‘8’]

This Instant Pot chicken pasta is a dump and go recipe that will for sure enter your weekly dinner rotation. It’s easy, delicious, and ready in just 25 minutes.

Ingredients

• 16 oz Rotini or Penne ((450g))
• 32 fl. oz. Chicken broth/stock ((1 liter))
• 1 lb Boneless/skinless chicken breasts, cut into 1″cubes ((500g))
• 8 oz. Cream cheese ((230g))
• 1 cup Sun-dried tomatoes ((julienne cut))
• 1 tbsp Italian seasoning
• 1½ tsp Minced garlic
• 1 tsp Salt
• ½ cup Parmesan cheese

Instructions

1. Add all ingredients, except parmesan cheese, into the inner pan, cutting the cream cheese into smaller chunks.
2. Stir everything, close the lid, and turn the valve to sealing position. (If you have the new model, it seals automatically).
3. Press “manual” or “pressure cook” (depending on your model) and set it to high pressure for 3 minutes.
4. When time is up manually release the pressure, by turning the valve to “venting” position.
5. Once all the pressure has been released, open the lid and mix everything well. Add Parmesan cheese and give it a final stir.
6. Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.