51 Easy Fun Dinner Ideas for a Family Night In

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. Air Fryer Popcorn Chicken

Extra Crispy Gluten-Free Air Fryer Popcorn Chicken (Allergy-Free, No Oil) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [‘2’, ‘2-3’]

No oil needed for this Extra Crispy Gluten-Free Air Fryer Popcorn Chicken recipe! A healthier, super crunchy version of your fast food favorite that’s top 8 allergy-free, a mom-approved quick & easy dinner idea, and kid-friendly!

Ingredients

• 1 LB Skinless Chicken Tenders (cut into small cubes)
• 1/2 Cup Corn Starch
• 1 Cup Unsweetened Lite Culinary Coconut Milk
• 1 Tsp Pickle Juice
• 3 Cups Finely Crushed Gluten-Free Corn Flake Cereal
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 1/2 Tsp Paprika
• 1/4 Tsp Black Pepper
• 1/4 Tsp Cayenne Pepper (optional)

Instructions

1. Once you’ve cubed your chicken tenders, place them to the side and set up your 3 coating stations, in order.
2. First, make a plate of the corn starch.
3. Second, mix the coconut milk and pickle juice together in a bowl.
4. Third, crush your corn flakes with the spices in a plastic bag before pouring out onto a plate.
5. Now take each chicken piece, coat in the corn starch, then dunk in the coconut milk, and finally roll in the corn flake crumbs before placing in your Air Fryer basket.
6. Repeat for all the pieces of chicken, evenly spacing them out in the Air Fryer basket (you may need to make two batches depending on the size of your Air Fryer.)
7. Close the Air Fryer and set the temperature to 400°F and the time to 10 minutes (7-8 minutes if doing two batches).
8. Now let it cook and get your ketchup ready to enjoy!

2. BBQ Chicken Sliders

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

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [’12’, ’12 sliders’]

Mini BBQ Chicken Sliders are tasty little baked sandwiches, filled with shredded barbecue chicken and cool, fresh cabbage slaw.

Ingredients

• 1 pound chicken breasts (skinless and boneless)
• 2 tablespoons olive oil (divided)
• ½ sweet onion (sliced)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon chili powder
• 1 cup Sweet Baby Ray’s Original BBQ sauce
• 12 Hawaiian sweet rolls
• 2 tablespoons melted butter
• 2 teaspoons light brown sugar
• ½ teaspoon italian seasoning
• 2 ½ cups coleslaw mix (or shredded cabbage)
• handful fresh cilantro (chopped)
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• Salt and pepper

Instructions

1. Spray or lightly butter a 7×11” or 9×13” rimmed baking sheet with softened butter, and preheat the oven to 350°F/180°C.
2. Season the chicken with salt, black pepper, and chili powder.
3. In a skillet, heat 1 tablespoon olive oil and sear the seasoned chicken on both sides, then transfer it into the oven to bake for 15 minutes or until the thickest part of the chicken reaches 165°F/74°C. Remove from the oven (don’t switch it off), and let the chicken rest for 5 minutes then shred it with two forks. Place the shredded chicken in a bowl and set aside.
4. In the same skillet, heat the remaining olive oil and saute the onions until translucent, about 3 minutes. Then transfer it into the bowl with the shredded chicken.
5. Add the BBQ sauce to the bowl and mix until the chicken is evenly coated in sauce.
6. Slice the rolls in half lengthwise leaving them intact, and place the bottom half in the prepared pan.
7. Spread the BBQ chicken mixture on the bottom rolls evenly and then cover with the top buns.
8. In a small bowl, combine the melted butter, light brown sugar, and Italian seasoning. Then brush the buns with the melted butter mixture.
9. Bake in the oven uncovered for 10-15 minutes or until the tops are golden brown.
10. As it bakes, prepare the slaw. In a medium bowl, combine the coleslaw mix with chopped cilantro, mayo, lime juice, and salt and pepper to taste.
11. When the sliders have finished baking, lift the top rolls off and spread the slaw over the chicken then cover with the top rolls. Serve with potato chips or fries on the side.

3. Yakisoba Noodles

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M

Yakisoba is a Japanese stir fry with a noodle base, lots of veggies, and a speedy sauce that’s salty-sweet and a little bit tangy. Serve as is for a satisfying meatless meal, or add chicken or shrimp for extra protein. Servings: 4 servings

Ingredients

• 8 ounces yakisoba noodles (may substitute spaghetti, plain ramen, or rice noodles)
• 8-10 Napa cabbage leaves (may substitute 8 ounces of thinly sliced green cabbage or slaw mix)
• ½ cup shredded carrots
• 2 teaspoons minced or grated fresh ginger
• 2 garlic cloves, minced
• 4 scallions, thinly sliced (root ends discarded)
• ¼ cup (60ml) soy sauce or tamari
• 2 tablespoons (34g) ketchup
• 2 tablespoons (30ml) Worcestershire sauce
• 1 tablespoon (12g) brown sugar
• 1 tablespoon (14g) toasted sesame oil
• 1 tablespoon vegetable or olive oil

Instructions

1. Combine the sauce ingredients: In a small bowl, stir together the scallions, soy sauce, ketchup, Worcestershire sauce, brown sugar, and sesame oil. Set aside.
2. Meanwhile, bring a large pot of water to a boil over high heat.
3. Add the noodles and cook according to the package directions.
4. Drain the noodles in a colander, and then set them aside.
5. While the noodles cook, thinly slice the cabbage leaves, and place them in a large bowl.
6. Add the carrots, ginger, and garlic to the bowl.
7. Heat the oil in a large skillet over medium-high heat. Add the vegetables and cook for 30 seconds without stirring. Then cook 2-3 minutes more, stirring frequently, until the cabbage is slightly wilted.
8. Add the noodles and the sauce to the skillet. Toss with tongs for 1-2 minutes, until the sauce is absorbed. Serve and enjoy!

4. Creamy Beet Pasta Sauce

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

This creamy beet pasta sauce is not only beautiful, but tastes amazing. If you prep some of your ingredient you can make this in less than 20 minutes.

Ingredients

• 1 cup raw cashews (soaked in hot water for at least 10 minutes)
• 8 oz pasta of choice (I used fusilli, can sub for gluten-free pasta)
• 1/2 cup water
• 1 small onion (diced)
• 1-2 tbsp water
• 1 large cooked beet (or 2 small beets, peeled *)
• 2 tbsp fresh orange juice
• 1/2 tsp orange zest
• 2 cloves garlic (minced)
• 3/4 tsp salt
• 1/4 cup pasta water
• 1/4 cup chopped dill
• 1/3 cup crumbled vegan feta (I used Violife)
• 1/3 cup chopped walnuts

Instructions

1. If you haven’t yet soaked your cashews, start by soaking them in hot water for at least 10 minutes.
2. Cook your pasta to package instructions and save 1/4 cup pasta water.
3. Sauté your diced onion with some water in a small saucepan over medium heat for 2-3 minutes until onion is soft.
4. Create your cashew cream. In a high speed blender combine cashews with water. Blend for around 1 minute until smooth and not grainy. If you are using a food processor you may have to scrape down the edges intermittently and blend longer.
5. To your cashew cream, add your cooked beet, cooked onion, orange juice, orange zest, salt, minced garlic, and pasta water. Blend for 1 minute until smooth.
6. Pour pink sauce over pasta and gently combine.
7. Serve immediately and top with vegan feta, fresh dill, and/or walnuts. You can also sprinkle on some vegan parmesan, nutritional yeast, or freshly ground black pepper.

5. Eggplant Lasagna

Gluten-free Vegan Eggplant Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

This vegan eggplant lasagna is a hearty yet healthy gluten-free dish full of Italian flavor and nutrients and is just perfect for a family dinner, meal prep lunch or guest gathering.

Ingredients

• 3 medium-sized eggplants
• 1 tbsp olive oil
• 2 carrots
• 1 large white onion
• 7 oz or 200 g tempeh
• 3 cloves garlic
• 1 14 oz or 400 g can marinara sauce
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 batch vegan béchamel sauce
• 1/2 batch vegan parmesan
• 1 tbsp fresh chopped parsley

Instructions Make vegan parmesan and vegan white sauce

1. Make vegan parmesan and vegan béchamel sauce. If you want to make it gluten-free, please use gluten free flour blend or 1.5 tbsp rice flour and 1.5 tbsp tapioca flour. If you made the white sauce ahead of time, you would need to reheat it later on, when you are done with the filling.

Prep the eggplants

1. Preheat the oven to 400F or 200C. Slice 3 large eggplants lengthwise with a very sharp knife. The eggplant noodles should be around 1/2 inch (1.3 cm) thick.Keep the sides, you will need them later for the filling.Lay them in a single layer on a baking tray (or two) with heatproof cooling rack on top.Alternatively, you can bake them on parchment paper. But I found that they are less watery if you use the cooling rack.If they don’t fit on one baking tray, bake them in batches.Sprinkle with salt and bake for about 12 minutes on each side.

Make the filling

1. Heat olive oil a large skillet or frying pan over medium-high heat.Alternatively, use a few tablespoons of veggie broth for sautéeing to make it oil-free. Add chopped onion, finely chopped carrots and eggplant sides and sautée for one or two minutes.Add tempeh crumbles (you can break a block of tempeh with your fingers or grind with a grinder) and minced garlic. Cook for about 5minutes, stirring occasionally.Add marinara sauce, Italian seasoning, salt and pepper, stir and cover with a lid. Let it all cook for 10more minutes or until the liquid is mostly adsorbed. You want the filling to be on the dry side, because the eggplants will release some more liquid and balance it all out.

Assemble vegetable lasagna with eggplant

1. Spread the rest of the marinara sauce on the bottom of a baking dish. I used 9 x 6 inch (23 x 16 cm) rectangular dish but you also can use a 13 x 9 inch (33 x 23 cm) dish or similar.Top the sauce with eggplant noodles,  followed by the filling,white sauce and vegan parmesan. Repeat the layering until everything has been used.If you are using a 9 x 6 inch dish, you would probably need 3eggplant noodles per layer. In this case, you would use 1/3 of the noodles, 1/3of the filling and 1/3 of the béchamel per layer. You will end up with 3 layers of eggplant, 3 layers of filling and 3 layers of béchamel and parmesan.

Bake

1. Cover the baking dish with tin foil and bake for 30 minutes or until it is bubbling and golden brown. If after 30 minutes, the top isn’t golden brown, broil it for a few minutes, making sure it doesn’t burn.Allow it to cool and settle for 10 minutes before cutting and serving. Use a long sharp knife or a chef’s knife to cut through eggplant layers.Take out a portion of the lasagna from the dish by sliding a rubber spatula under each piece and lifting it up.Garnish with fresh chopped parsley (or basil). Enjoy!

6. Baked Chicken Cutlets

Crispy Baked Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

7. Carne Asada Fries

Carne Asada Fries Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

Carne Asada Fries are made with crispy baked french fries smothered with tender grilled carne asada and delicious toppings like pico de gallo, melted cheese, sour cream, and guacamole.

Ingredients

• 1 recipe carne asada (See the ingredients and instructions below)
• 1 (2-pound) bag frozen French fries
• salt and black pepper (to season)
• 2 cups Colby Jack cheese (shredded)
• 1 jalapeño (sliced)
• 1 cup pico de gallo (more if desired)
• ½ cup guacamole (more if desired)
• ½ cup sour cream (more if desired)
• ½ cup orange juice
• 2 tablespoon soy sauce
• 2 tablespoon minced cilantro
• 1½ tablespoon fresh lime juice
• 1½ tablespoon vinegar
• 1 clove garlic (minced)
• 1½ teaspoon Mexican oregano
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• 1 pound skirt steak or flank steak
• 1 tablespoon olive oil

Instructions How to Make Carne Asada Fries

1. Prepare the carne asada ahead of time according to recipe instructions. Note that carne asada requires between 1-4 hours to marinate and takes approximately 20 or so minutes to grill.
2. Next, bake the frozen fries according to the package directions until they are golden and crispy. Remove the fries from the oven and reduce the oven temperature to 350 degrees Fahrenheit.
3. Line a large baking sheet (or the same one that was used for baking the fries) with parchment paper. Arrange the fries on top of the parchment paper and sprinkle them with salt and black pepper. Add the diced carne asada to the top of the fries in an even layer. Then sprinkle the cheese and sliced jalapeño over the top of the carne asada.
4. Transfer to the oven and bake for 6-8 minutes or until the cheese is melted.
5. Top with fresh pico de gallo, guacamole, and salsa, and serve with sliced limes and minced cilantro, if desired.

How to Make Carne Asada

1. Combine the marinade ingredients in a large bowl (orange juice, soy sauce, cilantro, lime juice, vinegar, garlic, oregano, cumin, salt, pepper, and chili powder), then transfer the marinade and steak to a large Ziplock bag. Seal tightly and marinate for 1-4 hours or up to 12 hours.
2. To cook, heat a large cast iron grill pan over high heat. Once hot, coat the pan with oil and add the steak. Cook for 6-10 minutes per side or until it is cooked to your desired doneness. Transfer the meat to a cutting board to rest for 10 minutes before slicing.

8. Pretzel Crusted Chicken

Pretzel Crusted Chicken Recipe 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’]

This Pretzel Crusted Chicken Recipe takes your favorite chicken tender recipe and puts a crunchy twist on them.

Ingredients

• 2 pounds chicken tenderloins
• 1/2 cup honey mustard dressing
• 2 eggs
• 1 tsp. paprika (divided)
• 1 tsp. garlic powder (divided)
• 1/2 tsp. pepper (divided)
• 1 cup regular bread crumbs
• 2 cups everything bagel seasoned thin pretzels ( {or regular thin pretzels}, finely crushed)
• Spray oil
• Honey mustard (for dipping)

Instructions

1. In a shallow dish whisk together ½ cup honey mustard dressing, 2 eggs and 1/2 tsp. paprika, 1/2 tsp. garlic powder and 1/4 tsp. pepper.
2. Add your chicken tenders to the egg mixture to coat.
3. Crush up the pretzels to a fine consistency (I used a food processor).
4. Mix the crushed pretzels with the bread crumbs and remaining paprika, garlic salt and pepper.
5. Coat each tender in the pretzel mix and set aside. Spray the inside of your air fryer basket with oil.
6. Place chicken tenders in a single layer, not touching in the basket. I can do about 4 in my basket. Spray the tops of the tenders with oil.
7. Air fry at 400 for 5-6 minutes, flip and air fry another 5-6 minutes or until the internal temperature reaches 165 degrees F. Repeat with remaining tenders. Serve with honey mustard dipping sauce.

To Bake these Pretzel Chicken Tenders:

1. Preheat oven to 400 degrees and grease a baking sheet.
2. In a shallow dish whisk together ½ cup honey mustard, 2 eggs and 1/2 tsp. paprika, 1/2 tsp. garlic powder and 1/4 tsp. pepper. Add your chicken tenders to the egg mixture to coat.
3. Crush up the pretzels to a fine consistency (I used a food processor). Mix the crushed pretzels with the bread crumbs and remaining paprika, garlic salt and teaspoon pepper. Coat each tender in the pretzel mix and set aside.
4. Place the chicken tenders on a baking sheet. Spray the tops of the tenders with oil.
5. Bake the chicken for 15-20 minutes until cooked through and browned and an internatl temperature of 165 degrees F. Serve with your favorite dipping sauce.

9. Purple Sweet Potato Gnocchi with Tahini Parsley Sauce

Purple Sweet Potato Gnocchi with Tahini Parsley Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 2

You won’t believe how easy homemade gnocchi can be! With the stunning color of purple sweet potatoes and the taste of creamy tahini with parsley and garlic, this gluten-free, vegan, nut-free, and paleo recipe will blow everyone’s mind! An elegant dinner or date night dish!

Ingredients

• Purple Sweet Potato Gnocchi:
• 1 Packed Cup Purple Sweet Potato Mash (from 1 large potato)
• 1/4 Cup Arrowroot Starch
• 1/2 Tsp Xanthan Gum*
• 3 TB Water
• Tahini Parsley Sauce:
• 2 TB Tahini
• 1/2 Tsp Minced Garlic
• 1/2 TB Fresh Minced Parsley
• 1/4 Tsp Onion Powder
• Dash of Black Pepper
• 2 TB Non-Dairy Milk or Water

Instructions

1. First, microwave your sweet potato until soft. Poke a few slits in it with a knife, wash, wrap in a paper towel and microwave for about 6-8 minutes.
2. Cut the potato in half lengthwise to allow it to cool before scooping out the flesh to get your 1 cup mashed.
3. In a large mixing bowl, combine the mashed potato, arrowroot, xanthan gum, and water. Use your hands to break it all up and knead into a dough ball.
4. Split the dough ball in half and then roll and form, with your hands, 2 logs (about 1 inch in diameter).
5. Then take a wet knife and slice 1/4 inch rounds. Place the rounds on a plate, and take the back of a fork to the rounds to make some nice little indents (perfect for holding the sauce!)
6. Bring a large pot of water to a boil on the stove. In two batches, place the gnocchi in the boiling water and wait for them to float to the top. This will take about 1-2 minutes. Then scoop out with a slotted spoon and place in a colander.
7. Once all the gnocchi and boiled, rinse them in cold water, drain, then spread them out on a plate.
8. To make the sauce, combine all the sauce ingredients in a small bowl and mix together.
9. Divide the gnocchi on to your plates, drizzle with the tahini sauce, and devour!

10. Buffalo Chicken Stuffed Zucchini Boats

Buffalo Chicken Stuffed Zucchini Boats 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’, ‘4 zucchini’]

This high protein buffalo chicken stuffed zucchini boats recipe is a super easy low carb and low calorie dinner idea. Simple ingredients with a spicy twist.

Ingredients

• 2 large zucchini (795 grams)
• 1 cup shredded cooked chicken (230 grams)
• 1 cup 1% cottage cheese (264 grams)
• 1/2 cup Franks Red Hot Sauce (127 mls)
• 3/4 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon parsley
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup light feta cheese (57 grams)

Instructions

1. Preheat oven to 400F
2. Cut each zucchini in half lengthwise and scoop the center out with a spoon.
3. Blend the cottage cheese until smooth.
4. In a bowl add the cooked chicken, the blended cottage cheese, Franks, and the seasonings. Mix together.
5. Spoon the filling mixture into the zucchini and bake for 20 minutes. Add the feta cheese and bake for an additional 10 minutes. Check on it as the bake time will depend on the size of the zucchini (you don’t want to over cook it and have it mushy).

11. Pancakes

Everyday Buttermilk Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 4

This has been my go-to pancake recipe for more years than I care to count because it produces tender, fluffy pancakes with minimal time and effort.

Ingredients

• 2 cups + 2 tablespoons (255 grams) all-purpose flour
• 2 teaspoons (8 grams) baking powder
• 1 teaspoon (6 grams) baking soda
• 1 teaspoon (6 grams) salt
• 5 tablespoons (62 grams) granulated sugar
• 4 large eggs
• 2 cups (16 ounces/ 454 grams) buttermilk (*seen note below for substitution)
• 4 tablespoons (56 grams) melted butter, PLUS an additional 4 – 6 tablespoons (56 – 84 grams) butter for the skillet

Instructions

1. Add the flour, baking powder, baking soda, salt, and sugar to a bowl and stir with a wire whisk to combine.
2. Add the eggs, buttermilk, and melted butter and whisk just until the ingredients are combined. You will have a few small lumps – that’s ok. It’s important to not overwork the batter.
3. Set a skillet over medium heat and add enough butter to generously coat the bottom of the skillet.
4. When the butter has melted, add the batter to the skillet to form pancakes. I usually use about 1/3 cup of batter per pancake – BUT, don’t add the batter all at once. Add a small amount of batter to the skillet to make small pancakes. As the batter begins to set, carefully add more batter to the top of each pancake. This is how to make thick, fluffy pancakes. (See photos above.)
5. When the tops of the pancakes are covered in small bubbles and the sides look set, they are ready to flip. Use a spatula to flip them over and cook until browned on the second side. (*See note below about monitoring temperature.)
6. Flip the pancakes out onto a plate, wipe out the skillet with a paper towel, or rinse it briefly in the sink, add a new pat of butter, and continue cooking pancakes until all of the batter has been used.
7. Serve with plenty of maple syrup, berry sauce, cherry sauce, or whatever you like to top your pancakes with.

12. Walking Tacos

Walking Tacos (aka Taco in a Bag) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Check out how to make walking tacos/taco in a bag, with seasoned ground beef filling, fresh veggies and your favorite condiments, like sour cream and salsa. They are prepared and eaten straight out of a bag of Doritos!

Ingredients

• 1 pound lean ground beef
• 2 tablespoons taco seasoning
• ¼ cup water
• 4 small bags Doritos tortilla chips (single serving size: 2.75 ounces/80 grams)
• salt (to taste)
• cheddar cheese (shredded)
• lettuce (shredded)
• red onion (sliced)
• fresh cilantro (chopped)
• salsa
• sour cream
• hot sauce

Instructions

1. In a skillet over medium-high heat, cook the ground beef and crumble it with a wooden spoon as it cooks. This should take about 6 to 7 minutes. Drain any grease, if needed.
2. Add the taco seasoning and water and mix well. Bring to a boil.
3. Reduce heat and simmer uncovered for 3 to 4 minutes, stirring occasionally, until thickened. Remove from heat. Season with some salt, if needed.
4. Gently crush the tortilla chips in the bags with your hands.
5. Cut each Doritos bag open with scissors across the length of the bag.
6. Spoon some taco meat on top of the crushed tortilla chips.
7. Add toppings as desired. Serve the taco bags with forks!

13. Fig, Pear, Walnut, Brie, Honey, and Goat Cheese Pizza

Fig, Pear, Walnut, Brie, Honey and Goat Cheese Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT15M · Total: PT1H15M · Yield: [‘8’, ‘8 slices’]

This is the best fig pizza! Fresh figs, pears, goat cheese, brie, caramelized onions, arugula, walnuts, honey and a fig balsamic glaze.

Ingredients

• 1/2 pound pizza dough
• 1 tbsp olive oil
• 1/4 onion, sliced in long strips
• 1/3 to 1/2 cup goat cheese, crumbled
• 70g brie cheese, sliced into thin strips
• 5 to 6 small figs, sliced
• 1/4 cup pear, diced
• 1/4 cup fig balsamic vinegar
• a handful of arugula
• a small handful of walnuts
• drizzle of honey

Instructions

1. If making homemade dough, prepare the dough according to the recipe. If using store bought dough, defrost to room temperature.
2. Start by caramelizing the onions on a pan with 1 teaspoon of olive oil over low to medium heat. Stir occasionally, and cook until the onions are a golden brown color (about 30 minutes to 1 hour).
3. When the onions are about halfway done, set the oven to 450F.
4. Roll out your pizza dough to make a 10-12 inch circle.
5. Spread 1 tablespoon of olive oil evenly over the pizza dough, leaving an edge around the circle for the crust.
6. Spread out the slices of brie cheese evenly. Sprinkle the goat cheese crumbles over the pizza, trying to fill in the gaps between the brie cheese slices.
7. Place the fig slices and caramelized onions evenly across the pizza. Sprinkle the diced pear over the pizza.
8. Bake until the crust is golden, about 10-15 minutes.
9. While the pizza is in the oven. Heat the balsamic vinegar on the stove until it comes to a low simmer. Continue to simmer the vinegar until it thickens up to a glaze consistency and reduces to about ⅓ of its original volume, about 5-10 minutes.
10. Remove the pizza from the oven. Spread a handful of arugula over the pizza. Top with a handful of small walnuts. Add a small honey drizzle over the pizza, followed by a light drizzle of your reduced balsamic glaze sauce. Serve immediately.

14. Salmon Sushi Bake

Easy Salmon Sushi Bake (No Rolling Required) 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’, ‘4 servings’]

All the flavor of your favorite salmon sushi roll – with none of the rolling. This easy salmon sushi bake layers seasoned sushi rice, nori, and flaky salmon in a baking dish and lets the oven do all the hard work. It’s finished with a drizzle of spicy gochujang aioli and fresh, crunchy toppings. Quick to make, perfect for prepping ahead, and as fab for weeknight dinners as it is for parties.

Ingredients

• 1 ½ cups short-grain sushi rice (rinsed well)
• 1 ⅔ cups water
• ½ teaspoon salt
• 1 tablespoon rice vinegar
• 14 oz salmon fillets ((approximately 400g))
• ¼ cup aioli (or mayo, or try my easy egg-free aioli)
• ¼ cup cream cheese
• 2 tablespoons light soy sauce
• 1 tablespoon sweet chili jam (or use sweet chilli sauce)
• 2 scallions ((spring onions), finely sliced)
• ½ cup fresh cilantro leaves ((coriander), roughly torn)
• 2 nori seaweed sheets
• ½ cucumber
• ½ teaspoon salt
• ½ cup fresh cilantro leaves ((coriander) )
• 2 scallions ((spring onions))
• 1 tablespoon sesame seeds
• 3 tablespoons aioli (or mayo)
• ½ tablespoon gochujang paste
• 2 tablespoons sweet chili jam (or sweet chilli sauce)

Instructions

1. Cook the rice.Preheat your oven to 350°F (180°C fan). Add 1 ½ cups rinsed short-grain rice, 1 ⅔ cups of water, and 1 teaspoon of salt to a small saucepan. Set over medium heat. When you see foamy bubbles on top, pop the lid on (or use a plate or a wooden board), reduce the heat to low, and cook undisturbed for 12 minutes.After 12 minutes, remove the pot from the heat and keep the lid on. Let the rice steam for another 10 minutes, then fluff up the grains with a fork, and stir in 1 tablespoon of rice vinegar.
2. Make the salmon mix. Remove the skin from the salmon fillets, then chop them up into bite-sized pieces. Pop them into a large mixing bowl with ¼ cup aioli, ¼  cup cream cheese, 2 tablespoons light soy sauce, 1 tablespoon sweet chili jam, 2 chopped scallions, and ½ cup of cilantro leaves. Mix well to combine, then set aside.
3. Prepare your baking dish.Line a small square or rectangular baking dish (I’m using a 9″x9″ square dish) with parchment paper. You don’t have to line it – I just find it makes it easier to get the bake out because you can literally lift it up and out with the baking paper.
4. Assemble and bake the sushi bake. Spread the cooked sushi rice into the base of the dish and press down firmly, making sure it gets into all four corners. Smooth the top of the rice with the back of your spoon. Place the nori seaweed sheets on top of the rice layer to cover it. Finish by spooning over the salmon mixture, smoothing it into an even, flat layer with the back of your spoon or a spatula. Pop into the oven and bake for 20 minutes until the salmon is pale pink and firm to the touch.
5. Prepare the toppings. While the bake is in the oven, slice the cucumber in half lengthways, then scoop out the seeds with a teaspoon and discard them. Add them to a small bowl with ½ teaspoon of salt and give them a good mix. Mix the gochujang paste with the aioli. Finely slice 1 scallion, then slice the other one finely lengthwise and place the long, thin slices in a glass of cold water (they’ll curl up this way).
6. Garnish and serve. Let the bake cool for a couple of minutes after baking. Drizzle with the gochujang aioli, then scatter over the chopped cucumber and finely sliced scallions.Finish with dollops of sweet chili jam, cilantro leaves, curly scallions, and sesame seeds. Slice into squares and serve warm, at room temperature, or cold.

15. Cap’n Crunch Chicken Fingers

Cap’n Crunch Chicken Fingers Recipe 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’, ‘4 Servings’]

Your family is going to rave about these Cap’n Crunch Chicken Fingers. They are a real treat as the sugary cereal becomes way less sweet when added to the chicken and paired with a mustard dipping sauce.

Ingredients

• 2 boneless skinless chicken breasts (sliced into 16 tenders)
• 1 cup AP flour
• Kosher salt and fresh ground pepper (to taste)
• ½ tsp paprika
• ½ tsp dry mustard
• 2 large eggs (beaten)
• 3 cups Captain Crunch cereal (crushed)
• Canola oil (for frying)
• ¼ cup mayonnaise
• ½ Tbsp Dijon mustard
• ½ Tbsp yellow mustard
• 1 ½ Tbsp honey
• ½ tsp apple cider vinegar
• 1/8 tsp garlic powder
• 1/8 tsp paprika
• 1/8 tsp Kosher salt
• Pinch fresh ground pepper

Instructions

1. To make the honey mustard sauce combine all the ingredients in a small bowl and stir until smooth. Cover and refrigerate until ready to use.
2. To make the chicken strips place the flour, paprika, dry mustard, salt, and pepper in a shallow bowl or in the first dish of a 3-step breading station.
3. Beat the eggs and pour them into a second shallow dish or the second dish of the breading station.
4. Place the 3 cups of crushed Captain Crunch cereal in a 3rd shallow bowl or the third dish of the breading station.
5. Working in batches, dip the chicken strips in the flour, making sure that the flour covers all the chicken. Then dip the floured chicken into the beaten eggs. Then place the egg-covered chicken into the crushed cereal turning to coat the chicken on all sides.
6. Place the cereal-coated chicken on a large tray or baking sheet. Repeat with the remaining chicken strips until they are all breaded.
7. Heat about 1/2 to 3/4 of an inch of canola oil in a large skillet or fry pan with high sides over medium heat.
8. Test to see if the oil is hot by dropping a few crumbs of crushed cereal in the oil. They should bubble gently.
9. Working in batches, fry the coated chicken strips until golden brown, turning occasionally until cooked through, about 5-7 minutes.
10. Remove them to a paper towel-lined platter. Immediately sprinkle with a pinch of salt and allow to cool slightly before eating.
11. Serve with the honey mustard sauce. Enjoy!

16. Vegan Burrito Bowl

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

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

Enjoy this Chipote-inspired vegan burrito bowl made with fajita veggies, guacamole, rice, and beans. This recipe is easy, healthy, and great to meal prep for lunch or dinner!

Ingredients

• 1 large green pepper, stemmed, cored, and sliced*
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large avocados, halved and pitted
• 2 teaspoons lime juice
• 1/4 cup red onion, finely chopped
• 1/2 jalapeño, stemmed, seeded, and finely chopped
• 2 tablespoons cilantro, finely chopped
• 1/4 teaspoon salt
• 2 cups cooked brown or white rice
• 1 can of black or pinto beans, drained and rinsed
• 1/2 cup frozen corn
• 1 cup romaine lettuce, chopped
• 3 Roma tomatoes, chopped
• Optional: 1/2 cup vegan cheese shreds(I like the Mexican 4 Cheese blend from Daiya)
• Optional: 1/4 cup vegan sour cream (Forager has a great vegan sour cream)
• Lime slices for garnish

Instructions

1. Prep the brown rice beforehand. I like to use frozen brown rice to make this recipe super quick and easy.
2. Heat a pan over high heat with olive oil. When the olive oil is shimmering, add the remaining fajita veggie ingredients to the pan. Cook for about 5-7 minutes until the veggies have softened. Set aside, and save the pot for the beans and corn.
3. Combine the avocado and lime juice in a small bowl. Mash until you get your desired consistency. Mix in the remaining ingredients (red onion, jalapeño, cilantro, and salt) until well-combined. Set aside.
4. Add the beans and corn to the pan you used for the fajita veggies. Heat through for about 5 minutes.
5. First layer the rice on the bottom, then the beans and corn over top. Next, add the fajita veggies, then lettuce, tomatoes, and guacamole. If you’re using vegan cheese and sour cream you can sprinkle the cheese and add a dollop of sour cream to finish off the bowls.
6. Serve with a lime slice and enjoy!

17. Salmon Stir Fry

Easy Salmon Stir Fry 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 bowls’]

Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!

Ingredients

• 1 lb salmon
• A pinch of salt
• A pinch of black pepper
• 1/2 tbsp olive oil
• 3 carrots (sliced)
• 1 medium red onion (sliced)
• 1 zucchini (sliced and halved)
• 8 mushrooms (halved)
• 1 yellow bell pepper (sliced)
• ¼ cup soy sauce (or coconut aminos)
• 2 tbsp honey
• 3 tsp sesame oil
• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 2 tsp cornstarch
• 1 tbsp sesame seeds
• 3 green onions (sliced)

Instructions

1. Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
2. Chop the veggies.
3. Combine all the ingredients for the sauce.

Salmon

1. Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn’t break apart.
2. Gently remove the salmon into a bowl.

Veggies

1. Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
2. Finally add in the rest of the vegetables and cook for 4-5 minutes.

Sauce

1. Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
2. Gently add in the cooked salmon and toss lightly.
3. Garnish with sesame seeds and green onion.

18. BBQ Shrimp and Grits

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

BBQ Shrimp and Grits is a classic southern dish featuring cheesy shrimp drizzled with BBQ sauce and topped with bacon!

Ingredients

• 4 cups water
• 1 cup stone ground grits ((can use yellow or white))
• 1/2 tsp. garlic salt
• 1 Tbsp. butter
• 2 oz. cream cheese
• 8 oz. smoked gouda cheese ((shredded))
• 1/4 tsp. cracked black pepper
• 1/2 cup heavy cream
• salt to taste
• 6 slices bacon ((cooked and crumbled))
• 1 lb. wild caught shrimp ((peeled and deveined))
• 1 tsp. minced garlic
• 1/2 cup tangy BBQ sauce ((any flavor))
• 1/2 cup green onions ((chopped))

Instructions SMOKED GOUDA GRITS

1. Bring water to a boil in a large saucepan. Add grits and garlic salt. Stir and reduce heat to low heat.
2. Cover and simmer grits about 30 minutes until done. Whisk frequently while cooking to avoid lumps.
3. Take grits off of heat.
4. Add butter, cream cheese, shredded gouda, and pepper. Stir until cheese is melted.
5. Add heavy cream and salt to taste. Stir, and cover grits until ready to serve.

SHRIMP

1. Cook bacon pieces in skillet over medium heat until crispy. Transfer to a paper towels to drain.
2. Drain grease from skillet, reserving 2 Tbsp. for shrimp.
3. Add shrimp to skillet and saute’ until pink on both sides over medium heat (about 2 minutes).
4. Add minced garlic and BBQ sauce. Stir a couple of times until shrimp is coated, then turn off heat.
5. Ladle grits into serving bowls, then spoon shrimp onto grits.
6. Top shrimp with crumbled bacon and green onions to garnish.

19. Tortilla Pizza

Simple Tortilla Pizza Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’]

Personal, thin crust pizza made with tortillas, delicious pizza sauce, part-skim mozzarella and your favorite toppings (pepperoni, sausage crumbles, black olives, tomato slices, fresh basil, you name it)! Use gluten free or low-carb tortillas if desired.

Ingredients

• 1 large (8″) flour tortilla (*see note below)
• 2 tablespoons pizza sauce (*see note below)
• ½ cup shredded part-skim mozzarella (*or cheese of choice)
• Pepperoni, black olives, peppers, onion, sausage crumbles, tomato slices, fresh basil

Instructions

1. Preheat oven (or toaster oven) to 350°F.
2. Spread pizza sauce on tortilla and sprinkle with cheese.
3. Add your favorite toppings.
4. Sprinkle with a little more cheese (if desired) and bake for about 10 minutes.
5. Cut pizza into slices and enjoy!

How to cook your pizza in an air fryer:

1. Set temp to 350°F and cook for 5-7 minutes (an air fryer tends to cook the pizza a little faster, and also results in a little more crisp). *Note: I used my Chefman TurboFry 5qt Air Fryer for testing. An 8 inch tortilla fits nicely in this model!

Storage instructions:

1. Cut leftover pizza into slices and store in an air-tight container in the refrigerator for 2-3 days. For best results, reheat at 350°F in your oven, toaster oven or air fryer (it should only take 5-10 minutes to warm). You can also reheat in the microwave if you’re in a big hurry, but the pizza won’t be as crispy.

20. Shrimp Fajitas

Best Shrimp Fajita Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

These Sheet Pan Shrimp Fajitas have been tested so every single ingredient is perfectly seasoned and cooked to perfection. This comes together in a flash anytime you need a quick meal.

Ingredients

• 1 pound 36-40 size shrimp (peeled, deveined and tails removed)
• 1/4 cup + 3 tablespoons olive oil (divided)
• 4 tablespoons taco seasoning (divided)
• 1 tablespoon fresh lime juice
• 2 bell peppers (any color, thinly sliced)
• 1 red onion (thinly sliced)
• Warmed tortillas, chopped cilantro and lime wedges, for serving

Instructions

1. Place shrimp, 1/4 cup olive oil, 2 tablespoons taco seasoning and lime juice in large zip top bag. Seal bag and massage contents until everything is well combined. Let stand at room temperature 30 minutes.
2. Preheat oven to 400 degrees F. Place peppers and onion on large rimmed baking pan. Drizzle vegetables with remaining 3 tablespoons oil and sprinkle with remaining 2 tablespoons taco seasoning. Toss to combine, then spread into even layer on pan.
3. Transfer to oven and cook 10 to 15 minutes or until vegetables begin to soften.
4. Stir vegetables and then spread into an even layer again. Remove shrimp from marinade; discard marinade. Arrange shrimp evenly over vegetables. Return to oven and cook 5 to 6 minutes longer or until shrimp reach an internal temperature of 145 degrees F and are opaque throughout.
5. Serve shrimp and vegetable mixture with tortillas, cilantro and lime wedges.

21. Chicken Tater Tot Casserole

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

Ingredients

• 2 cups cooked, shredded chicken
• 1 (10.5-ounce) can cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup frozen mixed vegetables, thawed
• 1 cup shredded cheddar cheese, divided
• 1 (28-32 ounce) bag frozen tater tots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. 2. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, milk, thawed vegetables, garlic powder, onion powder, and a pinch of salt and pepper. Stir until well mixed.
3. 3. Spread the chicken mixture evenly in the prepared dish. Sprinkle 1/2 cup of cheddar cheese over the filling.
4. 4. Scatter the frozen tater tots evenly over the filling, breaking some to fill gaps as needed.
5. 5. Bake for 35-40 minutes, until the casserole is bubbling and the tots are golden brown. Remove from oven and sprinkle the remaining 1/2 cup cheddar cheese over the top. Return to the oven for 5-7 minutes to melt the cheese.
6. 6. Let stand 5-10 minutes before serving. Garnish with chopped parsley if desired.

22. Jerk Chicken Rasta Pasta

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 people’]

This Rasta Pasta Recipe is the best jerk chicken pasta of your life! It’s lightly creamy, Jamaican goodness is full of irresistible flavor. Made in under 30 minutes, it’ll be your new go-to weeknight meal!

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts or thighs
• 1 Tablespoon lime juice (optional*)
• 3-4 Tablespoons jerk seasoning, divided (or 1 – 1 1/3 packets, we recommend great value brand. Season to taste!)
• 1 Tablespoon olive oil
• 4 Tablespoons butter
• 2 teaspoons minced garlic (or 4 garlic cloves, finely minced)
• 1/3 cup all purpose flour
• 4 cups whole milk (*this recipe does NOT work with 2% or lower)
• 3 bell peppers (I like to use 1 green and 2 colored)
• 4 green onions
• 1 cup parmesan cheese
• 1 lb. dried pasta of choice (I used penne)
• salt (to taste, we usually use around 1/2 teaspoon)

Instructions

1. Cut the raw chicken into 1″ cubes. Marinade the chicken by mixing the lime juice with 1.5 Tablespoons of jerk seasoning and pouring on the raw chicken. If able, marinade 2-24 hours. Or use immediately.
2. Boil the pasta then drain according to package directions while completing the directions below.
3. Heat the oil over medium heat. Add the chicken and cook until it turns white and is cooked through, reaching an internal temperature of 165*F. Remove from heat and put chicken in a bowl and set to the side.
4. Melt the butter over medium low heat in the fry pan. Add the minced garlic and cook for 2 minutes. Add the flour and stir to combine. Add one cup of milk. It will be separated and weird. Stir together. The easiest way to get it to combine is with a whisk. The texture at this point will be similar to mashed potatoes. See pictures above for guidance and to check consistency.
5. Add the remaining milk, one cup at a time, stirring to combine after each addition.
6. Stir in the remaining jerk seasoning. Add the chopped bell peppers and chopped green onion. Bring to a boil and simmer for 5 minutes. The sauce will have thickened. Add the chicken and parmesan cheese and stir until cheese has melted.
7. Stir in the cooked and drained noodles and stir to combine. Add more jerk seasoning and salt, if needed. Garnish with more green onions if desired. Serve and enjoy!

23. Loaded Baked Potato Board

Loaded Baked Potato Board is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large Russet Baking potatoes
• sea salt
• olive oil (for coating)
• 4 slices bacon (cooked and chopped)
• 8 slices pepperoni
• 1 cup shredded cheese
• 1/2 cup sliced turkey or chicken (chopped)
• 1/4 cup butter (softened)
• 1/4 cup sour cream
• 1/4 cup black olives (sliced)
• 2 oz soft cheese like blue or goat (crumbled)
• 1/2 onion (yellow or red, diced)
• 2 cups of chili
• 1/4 cup pickled jalapenos (sliced)
• salt (back pepper, garlic salt, for topping)

Instructions For the potatoes:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil.
3. Poke a few holes in each potato with a fork.
4. Rub cleaned potatoes all over with olive oil then sprinkle on all sides with sea salt.
5. Bake for 60 minutes. Remove from oven and let cool slightly.
6. Slice open in the center only (do not cut in half) and fluff the insides with a fork.
7. Place potatoes in the center of a platter or serving board.
8. Add toppings in bowls surrounding potatoes.
9. Be sure to add serving spoons and knives.
10. Serve warm and dig in!

24. Hibiscus Noodles

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

Ingredients

• 12 oz (340 g) rice noodles
• 1/2 cup dried hibiscus petals
• 2 cups hot water (for steeping hibiscus)
• 1/2 cup hibiscus infusion (strained from steeped hibiscus petals)
• 2 tablespoons neutral oil (or sesame oil for extra aroma)
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 8 oz (225 g) firm tofu, cubed
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 2 cups broccoli florets
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 2 tablespoons lime juice
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon chili flakes (or 1 small fresh chili, sliced)
• 2 green onions, sliced
• 1 tablespoon sesame seeds, toasted
• Salt and pepper to taste
• Optional garnish: fresh cilantro or lime wedges

Instructions

1. 1. Prepare the noodles and hibiscus infusion: Soak rice noodles in warm water until pliable, about 15–20 minutes, then drain. Place the hibiscus petals in 2 cups hot water and steep for 10–15 minutes; strain out the petals and reserve the infusion.
2. 2. Make the hibiscus sauce: In a small bowl, whisk together soy sauce, rice vinegar, lime juice, honey, and chili flakes. Stir in 1/2 cup of the hibiscus infusion to create a tangy, purple-tinted sauce.
3. 3. Brown the tofu and aromatics: In a large skillet or wok, heat the oil over medium-high heat. Add the tofu cubes and cook until browned on all sides, about 5–7 minutes. Add the minced garlic and grated ginger; cook 30 seconds until fragrant.
4. 4. Add vegetables: Stir in the red pepper, carrot, and broccoli; cook until just tender and still bright, 3–5 minutes.
5. 5. Combine noodles with sauce and vegetables: Add the drained noodles to the pan, pour in the hibiscus sauce, and toss to coat evenly. Cook 1–2 minutes to heat through and blend flavors.
6. 6. Finish and season: Taste and adjust with salt, pepper, and a squeeze more lime if desired. Scatter green onions and sesame seeds over the dish.
7. 7. Serve and enjoy: Serve hot, with optional cilantro or lime wedges on the side. Variations: for added protein, stir in cooked shrimp or chicken, or use extra chili for more heat.

25. Lamb Sliders

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

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT32M · Yield: [‘4’, ‘4 entree servings, or serves 6 to 8 as an appetizer’]

Lamb lollipops are elegant and incredibly flavorful, but super easy to prepare. They’re marinated with simple ingredients, seared in a hot skillet, and served with an herby yogurt sauce for dipping.

Ingredients

• 4 garlic cloves
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons packed fresh mint leaves
• 2 tablespoons packed fresh parsley leaves and tender stems
• 1 tablespoon light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup Greek yogurt
• 1 cup packed fresh parsley leaves and tender stems
• 1/2 cup packed fresh mint leaves
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• Pinch ground black pepper
• 2 Frenched racks of lamb (about 2 pounds, cut into individual ribs)
• Pomegranate arils and fresh mint and/or parsley (optional)

Instructions Make the Marinade:

1. Place garlic, lemon juice, oil, mint, parsley, brown sugar, salt and pepper in bowl of food processor fitted with blade attachment. Process until garlic and herbs are very finely chopped. Transfer marinade to large baking dish.

Make the Herby Yogurt Sauce:

1. In same food processor bowl (you don’t need to wash it), place yogurt, parsley, mint, lemon juice, salt and pepper and process until smooth. Place in covered container and transfer to refrigerator until ready to serve.
2. Place lamb chops in baking dish with marinade. Toss until all chops are completely coated in marinade. Cover dish and transfer to refrigerator at least 6 hours or up to overnight.
3. Heat large cast iron skillet over medium-high heat. In batches, transfer lamb chops to skillet (you do not need to add oil to skillet since the chops are coated in oily marinade) and cook 4 minutes, turning once halfway through, and gently pressing on chops as they cook so they make good contact with the pan.
4. Serve lamb lollipops with Herby Yogurt Sauce, and garnished with pomegranate arils and mint and/or parsley, if desired.

26. Ground Turkey Quesadilla

Sheet Pan Ground Turkey Quesadilla is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT1H · Yield: [‘6’, ‘6-12 servings’]

Whip up a baked Sheet Pan Ground Turkey Quesadilla with just a handful of ingredients and minimal prep time. Layers of melty cheese, fajita-seasoned ground turkey, peppers, and onions are sandwiched between extra-large tortilla shells and then baked in the oven, saving you loads of hands-on cooking time!

Ingredients

• (8) 10″ flour tortillas
• 1 pound ground turkey
• 4 large bell peppers – sliced
• 1 yellow onion – sliced
• (1) 15-ounce can black beans – drained and rinsed
• 4 tablespoons fajita seasoning blend
• 2 cups shredded Mexican cheese blend
• 3 tablespoons olive oil – divided

Instructions

1. Preheat your oven to 425°F, grease one 13×18″ baking sheet with one tablespoon of olive oil, and set aside a second 13×18″ baking sheet.
2. Place two tortillas on the long sides of the greased baking sheet, using a total of four tortillas. The tortillas will overlap where they meet in the center, and half the tortilla should hang over the edge of the baking sheet.
3. Place a tortilla in the middle of the short sides of the baking sheet, using a total of two tortillas. Half of the tortilla should hang over the edge of the baking sheet.
4. Place a single tortilla in the center of the baking sheet, covering the remaining open space in the center of the pan.
5. Heat one tablespoon of olive oil in a large frying pan over medium heat. Add the sliced peppers and onions to the pan and cook until soft, about 5-7 minutes.
6. Remove the cooked peppers and onions from the pan and set them aside. Add the ground turkey to the frying pan and cook the turkey until no pink remains, about 5 minutes.
7. Return the peppers and onions to the pan with the ground turkey. Add the black beans and mix until well combined.
8. Sprinkle the fajita seasoning over the ground turkey mixture. Mix until the turkey, peppers, onions, and beans are fully coated in the seasoning, then remove the quesadilla filling from the heat.
9. Cover the prepared tortilla shells in a layer of shredded cheese.
10. Top the cheese with the ground turkey and pepper mixture.
11. Place the remaining tortilla shell in the center of the ground turkey mixture, on top of the filling ingredients.
12. Fold the overhanging tortilla shells towards the center of the sheet pan, overlapping them as you go. Start with the tortillas on the short sides of the pan and finish with the tortillas on the long sides.
13. Lightly brush the remaining tablespoon of olive oil on the tops of the tortilla shells, then place the second sheet pan on top of the quesadilla to weigh it down.
14. Transfer both baking sheets to the oven and bake the ground turkey quesadilla for 20 minutes, then remove the top baking sheet and continue baking the quesadilla for an additional 5 minutes. When finished, remove from the oven and let it cool for at least 10 minutes before slicing into squares.
15. Top with your favorite quesadilla toppings, serve, and enjoy!

27. Skillet Taco Gnocchi

Easy Skillet Taco Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘6’, ‘6 servings’]

This Easy Skillet Taco Gnocchi make a great quick weeknight dinner with just six ingredients that the whole family will love.

Ingredients

• 1 lb ground beef or ground turkey
• 1 Jalapeno (diced (optional))
• 1 15 oz. canned tomatoes with green chiles
• 1 packet taco seasoning (plus water it calls for)
• 1 16 oz. package of potato gnocchi
• 1 ½ cups Mexican style shredded cheese (more or less to your liking )

Instructions

1. Heat your skillet over medium and add in the ground beef and jalapeno. Cook and drain any grease.
2. Meanwhile boil a pot of water and cook the gnocchi for 2-3 minutes until they float (according to instructions). (optional step: sauté the cooked gnocchi with some olive oil to add a little crisp)
3. Then add in the canned tomatoes, taco seasoning packet , and water to the meat mixture.
4. Stir and let cook until the sauce thickens for about 2 minutes.
5. Add in the cooked gnocchi, stir until all is combined, and top with the shredded cheese.
6. Place the cast iron under the broil in the oven until cheese melts/ is baked to your liking (or cover on the stove until melted).
7. Serve hot with additional topping of choice: sour cream, hot sauce, cilantro, salsa, etc!

28. Greek Lamb Gyro Skillet

Greek Lamb Gyro Skillet Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Olive oil, extra-virgin – 2 tablespoons
• Ground lamb – 1.5 pounds (680 g)
• Red onion – 1 medium, thinly sliced
• Garlic cloves – 3, minced
• Red bell pepper – 1 large, sliced
• Zucchini – 1 medium, sliced (optional)
• Dried oregano – 2 teaspoons
• Ground cumin – 1 teaspoon
• Paprika – 1 teaspoon
• Lemon juice – 2 tablespoons
• Salt – 1 teaspoon
• Black pepper – 1/2 teaspoon
• Pita bread or flatbreads – 4 rounds
• Tzatziki sauce – 1 cup
• Fresh parsley – 2 tablespoons, chopped

Instructions

1. 1. In a large bowl, combine lamb, oregano, cumin, paprika, minced garlic, lemon juice, salt, and pepper. Mix well and let rest 10 minutes to marinate.
2. 2. In a large skillet, heat olive oil over medium-high heat. Add onion and red pepper; sauté 4-5 minutes until softened.
3. 3. Push vegetables to the sides of the skillet and add the marinated lamb to the center. Cook, breaking up the meat with a spoon, 6-8 minutes until browned and cooked through.
4. 4. If using zucchini, add it to the skillet and cook 2-3 minutes more until just tender.
5. 5. Taste and adjust seasoning with more salt or a squeeze of lemon juice if desired. Sprinkle with fresh parsley.
6. 6. Serve the lamb skillet in warm pita rounds with tzatziki on the side or as a topping. Garnish with additional parsley if desired.

29. Ground Pork Stir Fry

Ground Pork Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Gluten-free, dairy-free, low-calorie, and high protein. This delicious Ground Pork Stir Fry is a yummy, easy and quick dinner anyone can make.

Ingredients

• 1 tbsp olive oil or avocado oil
• 1 lb ground pork
• 1 small broccoli head (chopped)
• 1/2 cup beef broth
• 4 tbsp soy sauce (low sodium or coconut aminos (gluten-free))
• 1 tbsp honey
• 6 cloves garlic (minced)
• 1 tbsp cornstarch
• 3 spring onions (sliced)

Instructions

1. Heat the oil in a frying pan over medium-high heat. Add the pork to the pan and cook the meat until it’s no longer pink, crumbling it while it’s cooking. That will take around 5-8 minutes.
2. Add chopped broccoli and stir it in. Then, pour in beef broth.
3. Cover with a lid and cook for about 5-7 minutes until the broccoli softens up.
4. In a separate small bowl, combine the sauce ingredients.
5. Lower the heat and pour the sauce all over the stir fry, mix and let it cook for another 3-5 minutes.
6. Finally, sprinkle the stir-fry with spring onions.

30. Zucchini Stir Fry

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.

31. Zucchini Spaghetti

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

Recipe details: Prep: PT30M · Cook: PT10M · Yield: [‘4’, ‘4 people’]

Zucchini spaghetti is fresh, herby and delicious. These gluten free zoodles tossed in a creamy vegan sauce make for a fabulous light meal.

Ingredients

• 450 grams zucchini ((1 lb approximately))
• 1/2 cup raw cashews
• 1/2 cup hot water
• 3 tbsp olive oil
• 5 garlic cloves (peeled and chopped roughly)
• 1 cup finely chopped white onions
• 2 tsp coarsely crushed black pepper
• salt to taste
• 3 tbsp chopped parsley
• 15 fresh mint leaves
• 2 tbsp lemon zest
• 1 cup unsweetened almond milk
• 2 tbsp lemon juice (freshly squeezed)

Instructions Prep work

1. Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

Making the sauce

1. Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.
2. Now, add the finely chopped white onions along with salt and pepper.
3. Mix well. Continue to cook till the onions are soft and translucent.
4. Tip in the herbs and saute till they are wilted.
5. Add the lemon zest next and stir once to combine.
6. Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.
7. Transfer the sautéed mixture to a blender. Drain the soaked  cashews and add them to the blender. Add the lemon juice to this.
8. Blend to a smooth and creamy sauce.

Tossing the zoodles in the sauce

1. Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.
2. Finish with a few grinds of whole black pepper and garnish with parsley before serving.

32. Korean Beef Bowl

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

Ingredients

• 1 lb (450 g) beef sirloin or flank steak, very thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon gochujang (Korean chili paste), optional for heat
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon rice vinegar or mirin
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil (for cooking)
• 2 cups uncooked jasmine rice (yields about 4 cups cooked)
• 2 cups broccoli florets
• 1/2 medium onion, sliced (optional)
• 2 green onions, sliced, for garnish
• 1 tablespoon sesame seeds, for garnish

Instructions

1. Rinse the rice and cook it according to the package instructions to yield about 4 cups cooked rice; keep warm.
2. In a bowl, whisk together the soy sauce, brown sugar, gochujang (if using), sesame oil, minced garlic, grated ginger, rice vinegar, and pepper to create the marinade.
3. Add the thinly sliced beef to the marinade and toss to coat; let it marinate for 15–20 minutes.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the beef from the marinade (reserve the marinade) and cook the beef for 2–3 minutes, until browned. Transfer to a plate.
5. In the same skillet, add the onion and broccoli; stir-fry for 3–4 minutes until the vegetables are crisp-tender.
6. Return the beef to the skillet with the vegetables. Pour in any remaining marinade and cook for 1–2 minutes, until the sauce thickens and coats the beef and vegetables.
7. To serve, scoop bowls with warm rice and top with the beef and vegetable mixture. Garnish with sliced green onions and sesame seeds.

33. Black Bean Lentil Burger

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

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cooked green or brown lentils (prepared from about 1/2 cup dry lentils, or use 1 can lentils, drained)
• 1/2 cup breadcrumbs (panko preferred)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro or parsley (optional)
• 1 large egg, or 1 tablespoon ground flaxseed + 3 tablespoons water (vegan binder)
• 1 tablespoon olive oil (plus extra for cooking)
• 2 tablespoons water (as needed to adjust moisture)

Instructions

1. 1. Prepare and measure the ingredients: rinse the black beans; if using dried lentils, cook until tender and then drain. Finely chop the onion and mince the garlic; measure breadcrumbs, spices, tomato paste, and the binder.
2. 2. Make the burger mixture: in a large bowl, roughly mash the black beans with a fork, leaving some texture. Add the lentils, onion, garlic, tomato paste, cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir in the breadcrumbs and the binder (egg or flax), along with the olive oil. Add water a little at a time until the mixture holds together but is not wet.
3. 3. Form patties: divide the mixture into four equal portions and shape into 1/2-inch-thick burgers. Chill 15–20 minutes to help them set.
4. 4. Cook: heat a skillet over medium heat and add a thin layer of oil. Cook the patties about 4–5 minutes per side, until the crust is golden and the centers are heated through. Add a splash of water to the pan if they look dry.
5. 5. Serve: place the burgers on buns and add toppings of your choice (lettuce, tomato, onion, avocado, spicy mayo, etc.). Serve immediately.

34. Baked Feta Chicken

The Best Feta Baked Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 Servings’]

Chicken is baked with feta, fresh tomatoes, garlic, and wine. It’s creamy, cheesy, and packed with flavor. Make this extremely easy low carb dinner in less than 30 minutes. Top with fresh basil and enjoy.

Ingredients

• 1 lb chicken boneless skinless chicken breasts
• 1 tablespoon creole seasoning
• 2 tablespoons olive oil
• 5 cloves garlic (minced)
• 1/2 cup white wine
• 10 oz grape tomatoes ( sliced in half)
• 1/2 cup feta cheese
• Handful of basil (sliced into ribbons)

Instructions

1. Preheat your oven to 350 degrees. Cover both sides of each chicken breast with the creole seasoning. Set aside.
2. In a large cast iron skillet, heat olive oil over medium heat. Once heated, add the garlic and cook for until fragrant (15 seconds). Add the chicken breasts and cook until browned 3-5 minutes. Flip and cook the other side for an additional 3-5 minutes until that side is browned as well.
3. Deglaze the pan with white wine. Add grape tomatoes and top the chicken with feta cheese. Place the cast iron skillet in the oven for 10 minutes or until the chicken is cooked through.

35. Mexican Meatloaf Recipe with Salsa

Mexican Meatloaf Recipe with Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds ground beef (85% lean)
• 1/2 cup breadcrumbs (panko or plain)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 2 cloves garlic, minced
• 1/3 cup prepared salsa (to mix into the meatloaf)
• 1 large egg
• 1/4 cup milk
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup prepared salsa (for topping and serving)

Instructions

1. 1. Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet.
2. 2. In a small bowl, combine the breadcrumbs and milk; let stand 2–3 minutes until the crumbs are moistened.
3. 3. In a large bowl, mix together the ground beef, moistened breadcrumbs, onion, bell pepper, garlic, cilantro, cumin, chili powder, smoked paprika (if using), salt, pepper, egg, and 1/3 cup salsa until just combined. Do not overmix.
4. 4. Shape the mixture into a loaf about 9×5 inches and place it in the prepared loaf pan or on the lined baking sheet.
5. 5. Spread 1/2 cup salsa over the top of the loaf as a glaze.
6. 6. Bake for 45–55 minutes, or until the meatloaf is cooked through and an internal thermometer reads 160°F (71°C). If the top browns too quickly, tent with foil.
7. 7. Let the loaf rest for 5–10 minutes, then slice and serve with extra salsa on the side.

36. Smoked Pork Loin

Smoked Pork Loin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [‘8’, ‘8 servings’]

This delicious smoked pork loin recipe will get you juicy, flavorful perfection! Whether you are using a pellet smoker, electric smoker, charcoal smoker or gas smoker, dry seasoning rub or brine, you have a perfect smoked pork loin roast in no time! Traeger, Pit Boss, Weber, Green Egg and More!

Ingredients

• 4-5 pound pork loin
• 4 tablespoons olive oil
• ½ cup brown sugar
• 2 tablespoon smoked paprika
• 2 tablespoon chili powder
• 2 tablespoon garlic powder
• 1½ tablespoon onion powder
• 1½ teaspoon cumin
• 2 teaspoon kosher salt
• 1 teaspoon black pepper

Instructions

1. Trim the fat cap on the pork loin, leaving a thin layer(about 1/4 inch) of fat on the meat.
2. Optional: score the fat cap by making shallow cuts across the surface of the fat, about 1 inch apart (don’t cut into the meat).
3. Preheat your smoker to 225° Fahrenheit.
4. In a small bowl, mix together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper to create a dry rub.
5. Coat the pork loin with olive and sprinkle evenly withthe dry rub on all sides.
6. Place the pork loin in the smoker and smoke until theinternal temperature reaches 145°F. Use a meatthermometer to accurately measure the internal temperature. It can takeanywhere from 2-3 hours.
7. Remove the pork loin from the smoker and let it rest for10-15 minutes before slicing and serving.
8. Enjoy your delicious smoked pork loin directly from the smoker with your choice of side dishes and sauces.

37. Citrus Marinated Chicken Tacos

Citrus Marinated Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 small jalapeño, finely minced (optional)
• 8 small corn tortillas (or 8-10 flour tortillas)
• 1/2 small red onion, thinly sliced
• 1 ripe avocado, sliced
• 1 cup pico de gallo or salsa
• 1/4 cup fresh cilantro leaves, chopped
• Lime wedges for serving

Instructions

1. 1. In a large bowl, whisk together lime juice, orange juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, pepper, and jalapeño. Remove 1/4 cup of the mixture and set aside for finishing sauce; add chicken thighs to the remaining marinade and toss to coat. Marinate 20–30 minutes in the refrigerator (or up to 4 hours for deeper flavor).
2. 2. While the chicken marinates, prep toppings: thinly slice red onion, slice avocado, chop cilantro, and prepare pico de gallo if making from scratch.
3. 3. If you reserved sauce, simmer the 1/4 cup of marinade in a small saucepan over medium heat for 2–3 minutes until slightly reduced; set aside.
4. 4. Preheat a large skillet over medium-high heat (or heat a grill). Remove chicken from marinade, allowing excess to drip off.
5. 5. Cook the chicken until browned and cooked through, about 6–8 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice.
6. 6. Warm tortillas in a dry skillet about 15–20 seconds per side, or wrap in a damp towel and microwave 20–30 seconds.
7. 7. Assemble tacos: place chicken slices into tortillas, top with red onion, avocado, pico de gallo, and cilantro. Drizzle with the finishing sauce if prepared, and serve with lime wedges.

38. Loaded Beef Burrito Bowls

Loaded Beef Burrito Bowls with Crispy Tortilla Shells 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’, ‘4 servings’]

The only thing better than loaded burrito bowls is when they’re served in edible, crispy tortilla shells! I’ll show you three easy ways to make the shells, then load them up with smoky beef and lots of fresh veggies. Plus, they’re ready in less than 30 minutes.

Ingredients

• 4 flour tortillas
• 2 tablespoons oil (vegetable or olive)
• 1 tablespoon oil (vegetable or olive)
• ½ an onion, finely diced
• 2 garlic cloves, crushed
• 1 teaspoon paprika
• 1 teaspoon chilli flakes
• 1 teaspoon ground cumin
• 1lb/500g ground beef mince
• 2 tablespoons tomato paste
• 2 teaspoons salt
• 2 large ripe tomatoes, finely diced
• 1 head of lettuce, chopped finely or shredded
• 1 can of black beans (14oz/400g)
• 4 tablespoons plain yogurt
• ½ cup grated cheese
• 1 lime, sliced into wedges

Instructions

1. Heat your oven to 350F/180C fan. There are a couple of ways you can do this, depending on your equipment. You can use a small oven-proof saucepan or an oven-proof bowl or you can drape the tortilla over an upside-down, empty large glass jar. Whichever method you choose, brush the side of the tortilla that will touch the pot, bowl or jar with oil. Press the tortilla into the pot or bowl to create a bowl shape, or press it down over the bottom of your upside-down jar. Bake for 12 minutes, until crispy all over. Remove carefully from the oven and let cool.
2. Add 1 tablespoon of oil to a large pan over medium heat, then add the diced onion. Cook, stirring for a couple of minutes until it softens and changes colour. At this point, add the garlic, paprika, chilli flakes and cumin. Stir them through the onion for another minute. Add the beef and break it up with your spoon. Cook, stirring for another 4 minutes until it starts to brown. At this point, add the tomato paste and mix it through the beef for another couple of minutes. Pour in the black beans, mix, then give it a taste, and add a bit more salt if you think it needs it. Remove the pan from the heat.
3. Divide the shredded lettuce between your crispy tortilla bowls, then top with the beef and black beans. Spoon over tomatoes, then finish with the yoghurt and the grated cheese. Serve with lime wedges on the side.

39. Vegan Hoisin Seitan Bao

Easy Vegan Hoisin Seitan Ch’kn Bao is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT9M · Total: PT19M · Yield: [‘2’]

Easy to make bao bun sandwiches are stuffed with Hoisin Seitan ‘chkn’ along with lots of herbs and pickles!

Ingredients

• 6 Bao Buns (allow 2-3 bao per person)
• 170 g Seitan Chicken
• 3 tbsp hoisin sauce
• 1 tsp sriracha mayo
• 1/2 tbsp neutral oil (for pan frying the seitan)
• 3 tbsp pickled onions (or kimchi)
• 3 tbsp fresh herbs (such as coriander and mint)

Instructions

1. Prepare your steamer to steam the bao. Put in some boiling water. Put the bao into the steamer basket and put the lid on.
2. Shred the seitan chicken (if it isn’t already in small pieces)
3. Gently pan fry the seitan chk’n until just crispy on the outside. Add the hoisin sauce.
4. Fry for a minute or so until all combined and warmed through.
5. Remove the bao from the steamer. (carefully!)
6. To serve each bao: Split the bun, then add the Hoisin Seitan Chicken, herbs, pickles and spicy mayo to taste.

40. Vegetarian Guacamole Quesadilla

Vegetarian Guacamole Quesadilla is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Vegetarian Guacamole Quesadilla, a tasty and simple Mediterranean, Vegetarian, and keto low carb diet friendly sandwich alternative recipe idea.

Ingredients

• Guacamole- 1 cup (give or take as desired.)
• Tortillas- 4 large.
• Black Beans- ½ cup cooked.
• Mozzarella Cheese- 1 ½ cups.
• Spray oil– as needed.
• Olive Oil– 1 tablespoon or as needed.
• Seasonings as desired. This can include Italian Seasonings
• See post for alternatives and details on ingredients.

Instructions

1. Prepare your guacamole as desired or use already made guacamole.
2. On a large flat surface such as a cutting board, lay out the first two tortillas. Top the tortillas with the black beans and then the cheese, Be sure to spread these ingredients evenly, leaving about 1/4- 1/2″ around the edges. Then place the remaining tortillas on top of the prepared tortillas and pinch the edges together to seal. Spray the top tortilla gently with the spray oil and add any optional seasonings.
3. In a large skillet, heat the oil on medium heat. Place one of the prepared tortillas in the heated skillet and cook for about three minutes. Flip the quesadilla over, spray season as desired, and cook until golden, about another three to four minutes. Repeat with the second prepared tortilla/quesadilla.
4. Allow this to cool a bit before serving or cutting into slices. Serve as desired.

41. Miso Glazed Salmon Bowl

Miso Glazed Salmon Bowl with Quick Pickles and Sesame Spinach Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 3 tablespoons white miso paste
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon honey
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, minced
• 2 cups uncooked jasmine rice
• 1 medium cucumber, thinly sliced
• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 4 cups baby spinach
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds, toasted
• 2 green onions, sliced (optional)
• 1 tablespoon neutral oil (for cooking salmon)

Instructions

1. 1. Cook the rice: rinse the jasmine rice and cook it according to package directions to yield about 4 to 5 cups of cooked rice; keep warm.
2. 2. Make quick pickles: in a bowl, toss the cucumber slices with the rice vinegar, sugar, and salt; let marinate 15–20 minutes while you prepare the rest.
3. 3. Prepare the miso glaze: in a small bowl whisk together miso paste, soy sauce, mirin, honey, grated ginger, and minced garlic until smooth.
4. 4. Preheat the oven to 400°F (200°C). Line a baking sheet and pat the salmon fillets dry; brush both sides with a portion of the miso glaze.
5. 5. Bake the salmon for 10–12 minutes, brushing with another light coat of glaze halfway through, until the fish is just cooked through and glossy.
6. 6. Sauté the spinach: in a large skillet, heat the sesame oil over medium heat; add the garlic and cook 30 seconds, then add the spinach and cook just until wilted; season with a pinch of salt.
7. 7. Assemble the bowls: divide the cooked rice among four bowls; top with the spinach, salmon fillets, and cucumber quick pickles; drizzle with any remaining glaze and sprinkle with sesame seeds and green onions.
8. 8. Serve immediately.

42. Buffalo Chicken Pasta

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

A true one-skillet recipe for Buffalo Chicken Pasta will be your family’s new favorite! Tender chicken and pasta in a mildly spicy and cheesy sauce is ready to eat in 45 minutes.

Ingredients

• 1 pound cooked chicken (3 cups shredded or diced, leftovers or rotisserie chicken work great!)
• 2 tablespoons olive oil
• ½ medium yellow onion (diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 cups low sodium chicken broth
• 1 14.5 oz can diced tomatoes
• 1 pound pasta of choice
• ½ cup Buffalo hot sauce
• 8 ounces cream cheese (cubed and softened to room temperature)
• 9 ounces shredded cheddar cheese (about 2 cups)
• 6 ounces shredded mozzarella cheese (about 1 ½ cups)
• Ranch or blue cheese dressing (for serving)
• Crumbled blue cheese or feta (for serving)

Instructions

1. Shred or dice cooked chicken into small pieces. Set aside.
2. Heat olive oil in a large skillet over medium heat. Cook onion and celery until onion becomes translucent, about 5 minutes. Stir in garlic, salt, and black pepper, and cook another 30 seconds.
3. Pour in chicken broth and canned tomatoes with all their juices. Bring to a boil.
4. Then add pasta. Stir to fully coat the pasta in the liquid. Bring back to a boil. Reduce heat, cover, and let simmer for 10 to 13 minutes, stirring intermittently, until pasta is al dente.
5. Reduce heat to low and add buffalo sauce, cubed cream cheese, and shredded cheeses. Stir until cheese is fully melted and incorporated.
6. Stir in shredded chicken.
7. Serve warm topped with a drizzle of ranch or blue cheese dressing, as well as crumbled blue cheese or feta over top. The pasta sauce will thicken as it cools.

43. Gouda Mac and Cheese

Stovetop Gouda Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 people’]

This super easy gouda mac and cheese is creamy, velvety, rich, and delicious. It’s super quick and you can make it in just under 30 minutes!

Ingredients

• 1 pound uncooked macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3/4 cups powdered milk (diluted in 2 1/2 cups of warm water)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 cups freshly shredded cheddar cheese
• 1/2 cup freshly shredded gouda cheese

Instructions

1. In a large saucepan cook the pasta in salted water until al dente or according to the packaging instructions.
2. Meanwhile, in another skillet melt the butter over medium-high heat. add in the all-purpose flour and keep stirring. cook until reaching brown color.
3. Slowly add in the diluted powdered milk, then whisk in the remaining seasonings (salt and pepper). Cook until the sauce starts to thicken a little bit.
4. Take the skillet off the heat and add the freshly shredded cheddar cheese and gouda. stir in until completely melted.
5. Add in the cooked pasta and toss with a wooden spoon until completely covered with the cheese sauce.
6. Add some salt and pepper to taste, and sprinkle some smoked paprika on top.
7. Serve immediately while hot!

44. Blackened Salmon Tacos

Blackened Salmon Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Spicy salmon, paired with avocado crema and your favorite toppings, makes Blackened Salmon Tacos a fun and tasty lunch or dinner.

Ingredients

• 1 avocado
• 1/4 cup cilantro (optional)
• 1/2 cup sour cream or yogurt
• 1/2 teaspoon salt (or more to taste)
• 1 lime (juiced (about 2 tbsp))
• ½ teaspoon garlic powder
• 1/2 teaspoon cumin powder
• 3 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 2 teaspoon dried thyme
• 2 teaspoon dried oregano
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 teaspoon fresh ground black pepper
• 1 teaspoon salt
• 1 – 1 ½ pounds of salmon filets
• 8-20 soft tortillas (corn or flour, makes 8-10 tacos, double thinner tortillas )
• Chopped lettuce
• Chopped Tomato
• Chopped Cilantro
• Chopped Red Onion
• Chopped or sliced avocado
• Mango Salsa

Instructions

1. In a small food processor combine crema ingredientss and pulse until well blended. Reefrigerate until needed.
2. Mix together spice blend or pour our some cajun seasoning mix into a bowl.
3. Heat tortillas in frying pan and keep warm in warm oven.
4. Prepare any toppings you are serving.
5. Check the salmon for bones and remove any found. Remove skin if desired. Cut into strips (optional)
6. Dip or sprinkle salmon with spice mix.
7. Heat a high heat tolerant pan on medium high until hot. Spray with non-stick spray and cook salmon on both sides to desired doneness.
8. Set out cooked salmon, tortillas, crema and toppings. Let guests assemble their own tacos

45. Spicy Turkey Lettuce Wraps

Spicy Turkey Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘2’, ‘2 people’]

These spicy turkey lettuce wraps are a fun family dinner and perfect for the weekend. The lettuce wraps offer a lower carb option, and make the dish gluten-free. Serves 2 generously.

Ingredients

• 1 tbsp olive oil
• 2 turkey breast fillets ((size suitable for 2 people))
• 1/4 white onion (diced)
• 1 garlic clove (minced or finely diced, more to taste)
• 1/2 bell pepper (diced)
• 1/2 small zucchini (diced)
• 1/2 tsp turmeric
• 1 tbsp fresh ginger (grated)
• 6 lettuce leaves
• 1 tbsp apple juice
• 4 tbsp tahini
• 1 tbsp fresh ginger (grated)
• 1 tsp extra virgin olive oil
• 1 tsp honey
• 5-6 tbsp water ((more if required))
• 1 tbsp sesame seeds
• 1 tbsp parsley

Instructions

1. If required, slice the turkey breast fillets into smaller pieces for ease of cooking. Fry the turkey in a large pan, in a little olive oil, until cooked through (about 8-10 minutes depending upon the size of the fillets). They should have an internal temperature of 165F if using a meat thermometer and be white throughout, with no pink meat.
2. Once cooked through remove from the pan and use two forks to shred the turkey.
3. Fry the onion and garlic in the same pan, until softened, around 5-6 minutes. Add the turmeric and stir to combine. Add the bell pepper, zucchini and grated ginger to the pan and fry for a further 5 minutes or until the vegetables are softened. Return the shredded turkey to the pan, along with the apple juice. If the mixture seems overly dry add a touch more juice. Stir well to combine.
4. Make the tahini dressing by combining all the ingredients and stirring (or whisking) until it forms a thin sauce. If required, add more water to preference.
5. Place the lettuce leaves on a large plate and spoon the turkey mixture into the centre of the leaves. Drizzle with the tahini dressing, and sprinkle with sesame seeds and parsley.

46. Ground Chicken Stuffed Peppers

Healthy Ground Chicken Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 people’]

This recipe for healthy ground chicken stuffed peppers is such a simple and easy dinner idea. Made with brown rice, veggies, ground chicken, and marinara these stuffed bell peppers are easy to make keto or low carb (make without the rice).

Ingredients

• 6 bell peppers (sliced in half and seeded)
• 1 tablespoon avocado oil
• 1 lb ground chicken
• 1 onion (diced)
• 1 green pepper (diced)
• 2 cloves garlic (minced)
• 2 cups broccoli (chopped)
• 2 cups cooked brown rice
• 2 cups marinara sauce (with no added sugar)
• 1 tablespoon Italian seasoning
• 3/4 cup part skim mozzarella

Instructions

1. Preheat the oven to 425F. Line a sheet pan with parchment paper. Arrange the sliced bell peppers.
2. Heat 1 tablespoon of avocado oil in a large pan over medium heat. Add the ground chicken and cook. Remove from pan and set aside.
3. Add another tablespoon of oil and then add the onion and green pepper. Saute until translucent, about 4 minutes. Add the additional veggies and stir for two minutes.
4. Transfer the chicken and the cooked rice to the pan. Combine and add the marinara and Italian seasoning.
5. Spoon the mixture into each pepper. Top with optional cheese.
6. Bake at 425 for 20-25 minutes or until cheese is bubbly.

47. Loaded Fajita Steak Nachos

Loaded Fajita Steak Nachos Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘6’]

This sheet pan loaded Fajita Steak Nachos recipe is the ultimate game day appetizer! Made with simple, healthy ingredients that will make you feel as good as they taste, plus they’re incredibly easy to make especially if you’re looking for ways to use up leftover steak or just looking for a fun way to serve steak to those picky eaters in your family!

Ingredients

• 12 oz steak
• 1 tbsp steak seasoning (or salt & pepper)
• 3 bell peppers (sliced into strips)
• 1 tbsp taco seasoning (or chili powder)
• 1 tbsp garlic or shallot infused olive oil (or extra virgin olive oil)
• 1 cup shredded cheese (mexican 3 cheese blend or cheddar are best)
• 1 bag tortilla chips
• 1/2 cup green onion (chopped)
• 1/4 cup cilantro leaves
• avocado (sliced or diced)

Instructions

1. Prep. Pre-heat oven to 425F and line a baking tray with parchment paper or aluminum foil. Season steak, allowing to sit for 30 minutes at room temperature before cooking. Slice bell peppers and prepare all of the nacho toppings.
2. Cook the steak. In a large skillet over medium to medium-high heat, cook the steak about 3-5 minutes on each side depending on desired doneness. Medium doneness is about 5 minutes per side. When the steak is cooked, set aside on a cutting board to allow the meat to rest while you prepare the peppers before slicing into thin strips.
3. Cook the peppers. In a medium mixing bowl add the bell pepper strips and toss with olive oil and taco seasoning. In the same pan that you cooked the steak, add the peppers over medium heat and cook until just tender.
4. Build the nachos. Create a single layer of chips on a large baking sheet using half of your tortilla chips and sprinkle with shredded cheese. Add another layer of chips using the remaining chips, topping with additional cheese. Then make an even layer of bell peppers and steak strips across the top of the chips, sprinkling once more with additional cheese if desired.
5. Bake. Bake the nachos at 425F until cheese is melted, about 5 minutes, keeping a close eye on them.
6. Add additional toppings. Once nachos are baked, add additional toppings like green onions, avocado, cilantro, and sour cream before serving.

48. Creamy Tomato Chicken Skillet

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

49. Air Fryer Orange Chicken

Air Fryer Orange Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This copycat takeout Air Fryer Orange Chicken features crispy air fried chicken and homemade orange sauce. It’s a healthy, light, and vibrant meal you can enjoy for easy weeknight dinners or meal prep! Naturally gluten free and dairy free.

Ingredients

• 3 chicken breasts (cubed)
• 3 tbsp corn starch (divided)
• salt and pepper (to taste)
• 1 cup orange juice
• 1 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp chili paste or chili oil
• 1 tbsp honey
• 1/2 tbsp orange zest
• orange slices
• sesame seeds

Instructions

1. Toss chicken cubes in ziplock with 2 tbsp corn starch, salt and pepper. Shake well to coat the chicken. Sift the chicken to remove excess corn starch.
2. Spray the tray of air fryer and place the chicken. Cook chicken at 400F for 8-10 minutes or until chicken registers 165 degrees internally or above. Be sure to turn the chicken halfway through.
3. Meanwhile add the orange juice, coconut aminos, rice vinegar, chili, orange zest and honey to a small pan and cook over medium low heat. Dissolve remaining 1 tbsp corn starch with about 2 tbsp of the liquid in pan, add that starchy liquid back into the pan and cook for 10 minutes, stirring often.
4. Pour orange sauce over the chicken. Garnish with sesame seeds and serve with orange slices.

50. Taco Gnocchi Skillet

Taco Gnocchi Skillet 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 people’]

This Taco Gnocchi Skillet has it all going on in one pan; taco-seasoned protein of choice, plenty of vegetables, pillowy bites of gnocchi, melty cheese, and crushed tortilla chips. This dish is flavorful with fun textures in every bite.

Ingredients

• 1 pound ground beef (pork, chicken, or turkey)
• 1 tablespoon olive or canola oil ((if using a lean protein))
• 1 pound pre-made gnocchi
• 1 10 ounce can Rotel
• 1 packet taco seasoning
• 1 medium white or yellow onion (finely diced)
• 1 green bell pepper (finely diced)
• 1 15.5 ounce can sweet corn
• 4 tablespoons chipotle en adobo pepper sauce ((optional, adds heat and smokiness))
• 1 cup Oaxaca or Monterey jack cheese (shredded)
• Crushed tortillas chips or tortilla strips ((be generous!))

Instructions

1. Heat oil in a pan over medium heat (if using a lean protein like ground chicken or turkey). Add ground meat and taco seasoning and cook for 5-7 minutes, using a wooden spoon to break the meat into smaller pieces.
2. Meanwhile, prepare gnocchi according to package directions. Strain and set aside until needed.
3. Strain excess grease. It’s okay to leave just a little bit of grease behind for the next step.
4. Add the diced onion and green bell pepper to the pan and cook for 3-4 minutes, stirring occasionally.
5. Add the can of Rotel, can of corn, and chipotle en adobo pepper sauce to the pan.
6. Lower heat to medium-low and simmer for 8-10 minutes, uncovered. The liquid will reduce down a bit.
7. Reduce heat to medium-low and add cooked gnocchi. Continue cooking another 2 minutes, gently stirring the gnocchi into the mix.
8. Remove the pan from heat. Top with shredded cheese and cover with a lid until the cheese melts. For the finale, top with crushed tortilla chips or tortilla strips and dig in!

51. Taco Pizza Rolls

Taco Pizza Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 12

Whether you’re looking for a fun twist on taco night or new tailgating recipes, Taco Pizza Rolls with ground beef, salsa, and cheese will be a hit.

Ingredients

• 1 teaspoon vegetable oil
• 1/2 pound ground beef, thawed
• 1/4 cup diced white or yellow onion
• 1 garlic clove, minced
• 1 1/2 teaspoons ground chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 cup salsa (homemade or store bought)
• Pizza dough (homemade or store bought in a can)
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro (plus more for garnish)

Instructions

1. Preheat oven to 425F. Lightly grease a muffin pan with cooking spray.Alternatively you can use an ungreased baking sheet. They will spread out more.
2. In a large skillet over medium heat, heat the oil. Once hot, add the ground beef, onion, garlic, chili powder, cumin, and salt. Cook until brown and no longer pink, about 7-10 minutes.
3. Remove from the heat and drain any grease that may have accumulated. Stir in the salsa.
4. On a lightly floured surface, roll the pizza dough into a 13×9 rectangle. Sprinkle the cheese on top of the dough then add the meat (if beef has extra liquid from the salsa, drain the liquid). Top with cilantro.
5. Starting with one of the long ends, tightly roll into a long roll. Using a serrated knife, slice into 1-inch slices. Place each slice into a muffin cup
6. Bake for 10-12 minutes or until golden brown. Cool for 5 minutes then garnish with cilantro and serve warm.

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.