51 Sunday Dinner Ideas for Your Fam - Clean Eating, Smart Living

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. Classic Southern Meatloaf

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

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘2’, ‘2 pound meatloaf’]

A delicious meatloaf that is perfectly seasoned and topped with a sweet savory glaze that makes this meatloaf a family favorite meal.

Ingredients

2 lbs Ground Chuck
1 c Diced Yellow Onion
1/2 c Diced Bell Pepper
3 tbs Milk
Couple of Dashes of Worcestershire Sauce
1 tbs Lea & Perrins Bold Steak Sauce
2 tbs Ketchup
1 tsp Kosher Salt (or to taste)
1/2 tsp Ground Black Pepper (or to taste)
1 tsp Onion Powder
1/4 tsp Garlic Powder
2 Eggs (lightly beaten)
1/4 c Plain Bread Crumbs
1/3 c Ketchup
2 tbs Brown Sugar
1/2 tsp Dry Mustard Powder
1 tbs Lea and Perrins Bold Steak Sauce

Instructions

Preheat oven to 375°F (190.5°C).
Line a baking sheet with aluminum foil and set aside.
Using a large mixing bowl; combine all of the ingredients for the meatloaf with a spatula. Use hands to finish mixing so that all of the ingredients are well combined. Transfer the meat mixture to the lined baking sheet and use your hands to form into a loaf.
Wash those hands then prepare the glaze. In a small mixing bowl combine the glaze ingredients with a whisk. The glaze will resemble the color of a barbecue sauce with a slight orange hue.
Spoon half of the glaze mixture onto the meatloaf and use a brush to spread it over the top. Set aside the remaining glaze for later.
Place the meatloaf into the oven and set a timer for 1 hour. Apply the remaining glaze to the top of the meatloaf and bake and additional 15 minutes, or until done. Allow the meatloaf to rest for 10 minutes then transfer to a serving platter.
Slice meatloaf into 1 inch slices for serving. Enjoy along with your favorite sides.

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2. Spicy Roasted Tomato White Bean Stew

Spicy Roasted Tomato White Bean Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT45M · Yield: [‘4’]

This Roasted Tomato White Bean Stew is spicy, hearty, and comforting! It’s made with healthy pantry ingredients and is great for meal prep and freezing!

Ingredients

17 ounces (500gr) cherry tomatoes ((or other tomatoes of choice))
2 tbsp olive oil, divided
½ tsp salt, divided
Freshly cracked black pepper
1 medium white onion, diced
3 garlic cloves, minced
1 tbsp tomato paste
½ tsp red pepper flakes ((optional))
3 (15 oz) cans butter beans, drained and rinsed ((or cannellini beans))
2 cups vegetable broth or water
1 bay leaf
¼ cup chopped parsley
3 cups chopped greens of choice such as spinach, kale, etc. ((optional))

Instructions

Pre-heat oven to 350ºF (180ºC). Add tomatoes to a baking dish, drizzle 1 tbsp olive oil, and season with ¼ tsp salt and black pepper. Toss to coat and bake for 25-30 minutes or until soft.
In the last 10 minutes of roasting the tomatoes, start making the stew. To a medium-sized pot, heat 1 tbsp olive oil. Once hot, add onion and cook over medium heat for 3-4 minutes, until fragrant.
Add garlic, chili flakes, and tomato paste, and cook for 2-3 minutes, until the tomato paste is caramelized and darkened in color. Make sure to stir often to prevent burning. If it starts to burn, you can deglaze the pot with a splash of white wine, broth, or water.
Next add white beans, vegetable broth, ¼ tsp salt, black pepper, and the bay leaf. At this point, the tomatoes should be ready, so take them out of the oven and smash each one with the back of a spoon to release the juices. Add them to the pot and stir.
Bring to a boil and simmer on medium-low heat for 15-20 minutes or until the stew has thickened and the onions are cooked through. Make sure to stir it from time to time.
Finally, stir in the chopped parsley and your greens of choice (if using) and cook for 2-3 more minutes. Remove from the heat, taste and adjust the flavor if needed, adding more salt or black pepper as taste. Serve!

3. Herb Crusted Salmon

Herb Crusted Salmon (Whole30, Paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 salmon fillets with tomatoes’]

A quick sheet pan dinner you can make! It’s refreshing, herby, garlicky, and full of nutrition. A low carb, Whole30, low calorie, high protein, and Paleo-friendly.

Ingredients

4 salmon fillets (around 1lb (skin on, raw))
8 garlic cloves (minced)
1/2 cup fresh parsley (finely chopped)
1/2 cup fresh basil (finely chopped)
1 tbsp olive oil
a pinch salt
a pinch of black pepper
5 cups cherry tomatoes
2 tbsp balsamic vinegar
a pinch salt
a pinch of black pepper

Instructions

Preheat the oven to 400F.
On a sheet pan with parchment paper on, assemble tomatoes on one side. Sprinkle with salt, black pepper, and drizzle with balsamic vinegar.
In a small bowl, press in garlic cloves, add finely chopped herbs and olive oil. Combine so the ingredients bind together and form a rub.
Place salmon fillets on the sheet pan, sprinkle with salt and black pepper. Then, rub the herb mixture on top.
Cook in the oven for 20 minutes until salmon is fully cooked and tomatoes are bursting.

4. Healthy Chicken Drumsticks

Healthy Baked Chicken Drumsticks (Easy Sheet Pan Dinner) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 Servings’]

Juicy herb-baked chicken drumsticks roasted on one pan with sweet potatoes, apples, and red onions. Ready in 45 minutes, naturally Paleo and Whole30. A weeknight dinner the whole family comes back to.

Ingredients

3 pounds chicken drumsticks (12 pieces, bone-in, skin on)
3 sweet potatoes (about 2 pounds or 1 kg, cut into 1-inch cubes and roughly the same size)
2 large sweet Honeycrisp apples (about 1 pound or 470 grams, cut in half, and then quarter each half)
2 medium red onions (about 1 pound or 500 grams, cut in half, and then quarter each half)
1 teaspoon salt, divided and freshly ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon dried sage
3-5 fresh Rosemary leaves (or half to one teaspoon of dried Rosemary)
1/3 cup extra virgin olive oil (plus two tablespoons, optional)

Instructions

Arrange a rack in the center of your oven, and preheat to 425 °F/ 220 °C
Take a large rimmed baking sheet and cover it with parchment paper; set it aside. You can also coat it with olive oil instead.
Thoroughly pat-dry the chicken drumsticks with paper towels. Get the chicken as dry as possible, as it will help with browning.
Spread the chicken drumsticks evenly on the baking sheet and season on both sides with salt (about 1/2 teaspoon).
Arrange the sweet potatoes, apples, and onions evenly in between the chicken drumsticks.
Season the vegetables with the rest of the salt (1/2 teaspoon), and then everything royally with freshly ground black pepper, garlic powder, and sage.
Tuck in fresh Rosemary leaves evenly across the sheet pan, and cover everything with olive oil. You might need two extra tablespoons, if desired, to cover all the edges.
Place in the oven for 30 minutes. Remove from oven, and stir the potatoes and apples.
Return pan to oven and roast for an additional 10 to 15 minutes or until the chicken is fully cooked, its juices run clear (or until an instant read thermometer inserted in the thickest part of the leg reads 165°F.), and the skin of the chicken, and potatoes are sufficiently browned.

5. Zesty Turkey Meatballs

Turkey Feta Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Fresh and zesty Turkey Feta Meatballs make for a cozy weeknight meal, especially when they only require one pan. Pair them with your favorite pasta, spaghetti squash, or load them into a warm hoagie roll. Whatever you choose, it’ll be delicious!

Ingredients

1 lb ground turkey (93% – 99% lean)
½ cup panko crumbs
1 egg
½ cup red or white onion (diced)
1½ tbsp fresh tarragon (diced)
1½ tsp balsamic vinegar
1 tsp dijon mustard
¼ cup crumbled feta cheese
½ tsp red pepper flakes
Dash salt + pepper
1 spaghetti squash
½ 14 oz can diced tomatoes
3.5 oz package crumbled feta cheese
16 oz tomato sauce

Instructions

First, we’ll start with the spaghetti squash. Preheat your oven to 400°F.
Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil.
Season with salt and pepper and place face down on a baking sheet. Bake for 30-40 minutes or until the squash can be shredded with a fork.
Next, let’s prepare the meatballs. In a mixing bowl, combine ground turkey, panko crumbs, 1/4 cup feta cheese, egg, onion, tarragon, balsamic vinegar, Dijon mustard, red pepper flakes, salt, and pepper.
Use a cookie scoop to scoop meatballs and place onto a greased skillet.
Heat skillet over medium-heat and let the meatballs brown on each side, about 5-8 minutes. Then, add diced tomatoes and tomato sauce.
Stir meatballs so they’re all covered in sauce.
Cover skillet with a lid and let the meatballs simmer for 15-20 minutes. The internal temperature of the meatballs should be 165°F.
When meatballs are done cooking, garnish with the rest of the crumbled feta cheese and more tarragon.
Place your meatballs over the shredded spaghetti squash (or noodles of choice) and enjoy!

6. Cheesy Broccoli Sausage Pasta Skillet

Cheesy Broccoli Sausage Pasta 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: 6

This Cheesy Broccoli Sausage Pasta Skillet is the perfect one-pan dinner.

Ingredients

1 tablespoon olive oil
1 lb. kielbasa smoked sausage , sliced into 1/2 inch thick rounds
2-3 cups of shredded cheese (we used Kraft Triple Cheddar Cheese)
1 – one small head of broccoli (washed and cut into pieces)
2 cups beef broth (may use water instead)
1/2 cup heavy whipping cream
10 oz. extra wide egg noodles (uncooked)
garlic powder
onion powder
salt & pepper
optional: Cajun Seasoning

Instructions

Pour olive oil into a deep skillet. Cook the sausage in the skillet with the olive oil on low heat until the sausage is lightly brown.
Remove the smoked sausage from the skillet. Remove broccoli florets from stalk and sauté broccoli in the pan for 3-4 minutes. You want the broccoli tender but, still crisp.
Add the sausage, uncooked pasta, beef broth, garlic powder, onion powder, salt, pepper to the skillet with the broccoli. Stir and cover. Cook 5 minutes.
Pour in the heavy whipping cream. Stir and push the broccoli down into the sauce. Cover and cook for 12 minutes more.
Remove the lid and add 2-3 cups of shredded cheese. Stir the cheese to mix it together with the pasta, sausage, and the broccoli. Simmer for 3 minutes on low heat or until the cheese is melted.
Taste and add more seasoning if needed. We added a little Cajun seasoning to our pasta.
Serve while hot. Enjoy!

7. Ancient Grain Bowl

Autumn Kale Salad with Roasted Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘5’, ‘5 servings’]

This Autumn Kale Salad with Roasted Squash is the perfect lunch or side dish to a family meal. It’s easy to make and filled with tons of delicious and nutritious ingredients!

Ingredients

10 oz shredded kale
1/2 cup honey mustard dressing
16 oz butternut squash (peeled and cubed)
16 oz brussel sprouts (halved)
1 cup farro (cooked)
6 oz raw green beans (chopped)
1/2 cup roasted pistachio pieces
1/2 cup dried cranberries

Instructions

First, preheat the oven to 425 degrees F
Next, cook the farro according to the package instructions
Peel and cube the butternut squash (if not pre-prepared from the store)
Prep the brussel sprouts by halving them
Line two baking trays with aluminum foil and drizzle with olive oil (or use nonstick spray)
Add the butternut squash in one tray, spreading out in a flat layer
Spray the tops of the squash pieces with nonstick spray or drizzle in olive oil
Bake the squash in the oven for about 40-50 minutes, flipping each piece halfway through
Add the brussel sprouts to the other tray, drizzle with olive oil and season with salt
Bake the brussel sprouts in the oven for 30-40 minutes, moving around halfway through to ensure all pieces get crispy
While the vegetables are cooking, cut the fresh green beans and gather other ingredients if you haven’t done so already
In a large bowl, add the kale and dressing
Mix the kale until it’s fully coated in the dressing and has a softer texture
When ready, remove the vegetables from the oven and let cool
The brussel sprouts should be crisp and squash caramelized but not burnt
Once the farro is cooked, it’s time to assemble the Autumn Kale Salad
Start by combining the kale with the farro
Add in the remaining ingredients one at a time
Toss the ingredients together until fully combined and distributed evenly
Serve and enjoy!

8. Stuffed Bell Peppers

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

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘6’]

These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection. A classic dish that’s comfort food at its finest!

Ingredients

6 bell peppers (any color, or a combination of colors)
2 teaspoons olive oil
1 1/2 pounds ground beef (I use 90% lean)
1/2 cup onion (finely chopped)
2 teaspoons garlic (minced)
1 1/2 cups cooked white rice (do not use raw rice)
salt and pepper to taste
15 ounce can tomato sauce
1/2 teaspoon Italian seasoning
1 1/2 cups mozzarella cheese (shredded, divided use)
2 tablespoons parsley (chopped)
cooking spray

Instructions

Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
Slice the tops off the peppers and remove the ribs and seeds inside.
Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
Cover the dish with foil and bake for 25 minutes.
While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
Add the ground beef and season with salt and pepper.
Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
Sprinkle with parsley, then serve.

9. Black Bean and Onion Pilaf

Hearty Vegetable Rice Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This simple but hearty vegetable rice pilaf makes a savory, satisfying side or meal. It is full of flavorful and immunity-boosting alliums (red onion, garlic, and chives) and nourishing vegetables. Plus, it’s a great make-ahead dish for meal prep!

Ingredients

1 tablespoon of oil of choice
1 medium red onion (chopped (reserve 2 tbsp, finely chopped, for topping))
2 garlic cloves (minced)
4-5 crimini (or button) mushrooms (sliced)
¼ cup of bell pepper (chopped (optional))
1 carrot (thinly sliced)
1 cup of brown rice (jasmine, long grain, short grain, basmati – all ok)
2 cups of vegetable broth
½ cup of green onions or chives (chopped)
1 cup of greens, chopped (swiss chard, kale, collard greens, or spinach)
1 15-ounce can of black beans, drained and rinsed
½ teaspoon of salt
½ teaspoon of chili powder
¼ cup of nutritional yeast (optional, but tasty)
1 teaspoon of fresh lemon juice

Instructions

In a deep skillet, add the oil and saute the onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes. Add rice and stir 30 seconds until glossy. Add vegetable broth, bring to a gentle boil, reduce heat to low, and simmer for 20 to 30 minutes until liquid is absorbed and rice is cooked.
Add the chives and greens to the pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice. Stir well and cover for 2-3 minutes to let beans and greens heat through. Plate and top with finely chopped red onion.

10. Fig and Brie Stuffed Chicken Breasts

Fig and Brie Stuffed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT50M · Yield: [‘4’, ‘4 Servings’]

Roasted Fig and Brie Stuffed Chicken Breasts are stuffed with sweet dried figs and creamy Brie cheese then slathered with a red-peppery glaze.

Ingredients

4 boneless skinless chicken breasts
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1 tablespoon Fresh thyme
4 tablespoons butter (divided)
2 shallots (thinly sliced)
2 garlic cloves (grated or minced)
8 ounces Brie cheese (cut into cubes)
⅓ cup dried figs (sliced in half)
8 wooden skewers (or toothpicks)
⅓ cup red pepper jelly
¼ cup red wine vinegar

Instructions Cut and Prepare the Chicken Breasts:

Pat the chicken with a paper towel to remove moisture. Place a chicken breast on a cutting board and hold it steady with one hand. With a sharp knife, cut a 3-inch slit into the side of the thickest part, slicing about ¾ of the way through to create a pocket. Be careful not to cut all the way through. Repeat with the remaining chicken breasts.
in a small dish combine the salt, pepper and paprika together. Hold the chicken breast with the pocket facing up. Open the pocket and sprinkle in half of the seasoning along with some thyme leaves. Repeat with the remaining chicken breasts, then set aside.

Stuff the Chicken Pockets:

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a medium skillet, melt 2 tablespoons butter over medium heat. Add the sliced shallots and sauté until softened, about 4 minutes. Stir in the garlic and cook until fragrant, then remove from the heat and let cool for 5 minutes.
Spoon some of the shallot mixture into each pocket, then add Brie cubes and a few pieces of fig. Secure the openings with wooden skewers or toothpicks and place the chicken breasts on the prepared baking sheet.
Melt the remaining 2 tablespoons of butter, pepper jelly and the vinegar in a small dish in the microwave and brush over the top and sides of the chicken. Sprinkle the remaining salt, pepper, and paprika over the chicken breasts, then transfer the baking sheet to the oven.
Bake for 18–20 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. Remove from the oven, tent loosely with foil, and let rest for 5 minutes. The carryover heat will bring the chicken up to the safe temperature of 165°F.
To Serve: Remove the wooden picks from each chicken breast, transfer to a serving platter and garnish with fresh thyme sprigs.

11. Mexican Bean Salad

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

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

2 cups cooked black beans (dried)
1/2 cup corn (canned, drained)
1 cup cherry tomatoes (halved)
1 small red onion (chopped)
1 red bell pepper (chopped)
1/4 cup fresh cilantro (chopped)
1/2 jalapeño (finely chopped)
1 lime (for freshly squeezed juice)
½ tsp lime zest (grated)
2 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1/4 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground garlic
1/4 tsp sea salt

Instructions

Add all the ingredients to a large bowl. Toss them well to combine.
Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

12. BBQ Chicken

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

Recipe details: Prep: PT20M · Cook: PT110M · Total: PT130M · Yield: [‘6’, ‘6 people’]

Roasted until sticky and golden, this oven-roasted whole barbecue chicken is what your dinner dreams are made of. It’s got smoky-sweet flavor, juicy meat that pulls right off the bone, and a glossy BBQ glaze that turns irresistibly caramelized in the oven. Add some crispy potatoes and caramelized veggies to the pan, and you’ve got a dish that everyone will talk about – with their mouths full.

Ingredients

2 kg 4.4lbs whole chicken
700 ml 3 cups BBQ sauce, homemade or store-bought
2 tablespoons olive oil
1 kg 2.2lbs roasting vegetables of choice (potatoes, carrots, brussels sprouts, etc. See post for more ideas)
690 g 2 1/2 cups Passata, or canned tomato sauce
3 tablespoons liquid smoke
105 g 1/2 cup stevia, brown sugar substitute, or sugar/sweetener of choice
2 1/4 teaspoons allspice
2 teaspoons sumac (or 118ml (1/2 cup apple cider/white vinegar))
1/2-1 teaspoon hot (sweet, or smoky paprika, adjust to your taste)
3/4 teaspoon cumin
3/4 teaspoon ground black pepper
2-3 teaspoons salt (to taste)

Instructions 1. Make BBQ Sauce (optional):

Add all of the BBQ sauce ingredients into a pot.
Cook on medium-high heat stirring occasionally for about 10-15 minutes, until the sauce has thickened. Allow it to cool to room temperature before step 2.

2. Marinade the chicken:

Place the chicken in a large, ziplock bag with 1.5 cups of BBQ sauce and olive oil, and refrigerate overnight. Save the rest of the BBQ Sauce for tomorrow.

3. Bake the chicken:

Preheat the oven to 200 degrees C/ 390 degrees F.
Place chicken upside down in a roasting tray, covering the surface of the chicken with any sauce leftover in the ziplock bag. I used a pastry brush to brush the bbq sauce over the chicken evenly.
Roast chicken in the preheated oven for 15 minutes.
Take it out after 15 minutes, and reduce the oven temperature to 140°C/285°F.
Turn the chicken over, add the veggies and any remaining BBQ sauce to the pan, stir the vegetables, cover the roasting pan with aluminum foil or a lid, and bake it for one hour.
After an hour, take it out and increase the temperature back up to 200°C/390°F.
Remove the foil or lid.
Place back into the oven, uncovered, and let the chicken cook for 35 minutes.
Check the chicken is ready by inserting a meat thermometer into the thickest part of the thigh. When the instant-read thermometer reads 75°C/165°F it is ready.
Let the chicken rest for 10 minutes before slicing. This keeps the chicken juices in the chicken, making the tender meat incredibly moist.

13. Spinach Feta Turkey Burgers

Spinach Feta Turkey Burgers 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’]

These Spinach Feta Turkey burgers are filled with zesty ranch flavoring and bites of crumbly feta cheese. They’re a great source of protein, and fabulous with a toasted bun – piled high with toppings. Perfect for summer bbq or just your weekly dinner round-up.

Ingredients

1 lb ground turkey (93%/7% works great)
1/4 cup chopped red onion
1/4 cup chopped spinach
1/4 cup feta cheese
1 packet dry ranch seasoning
4 buns brioche or pretzel buns
roma tomatoes (sliced)
butter lettuce
spicy pickle spears
red onion (fresh or sautéed)
mayo
crumbled feta
ranch dressing

Instructions

Combine feta, ground turkey, ranch packet, diced red onion, and spinach in a mixing bowl. Note: it’s crucial that the spinach and onion is diced finely. If it is too large, the burgers risk falling apart while cooking.
Fold together, and form into 4 burger patties ~1/2 inch thick.
Grease a skillet and heat stove to medium-high. Add the patties and cook for 4-5 minutes per side or until burgers reach 165°F.
Add sliced cheese or more crumbled feta 1 minute before burgers are removed from heat
Once burgers are cooked through, let them rest while you broil sliced and oiled buns for 2-3 minutes until golden.
Add the suggested toppings or toppings of choice and enjoy!!

14. Braised Short Ribs

Braised Short Ribs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT210M · Total: PT240M · Yield: [‘6’, ‘6 people’]

Slow cooked beef short ribs in a rich sauce made with red wine.

Ingredients

4-5 pounds short ribs
1 cup hot water
½ ounce dried morels (or porchini mushrooms)
2 tablespoons oil
4 carrots (chopped into 2 inch pieces)
2 celery stalks (chopped)
1 onion (diced)
2 cloves garlic (minced)
1 tablespoon tomato sauce
3 tablespoons flour
2 cups red wine
3 cups beef broth
1 sprig fresh rosemary
4 sprigs fresh thyme
5 sprigs fresh parsley
2 bay leaves
salt
pepper

Instructions

Place ribs on a platter and sprinkle salt and pepper on all sides if ribs
Place dried mushrooms in a bowl and cover with hot water for 10-15 minutes. Drain, reserving water and chop mushrooms into a fine dice.
In a heavy dutch oven pot, heat 2 tablespoons of oil over medium high heat
Add a few of the ribs and brown all sides. Once ribs are browned, remove from pan and add remaining ribs.
Chops carrots in large 2 inch pieces and dice celery and onions
Using the same pan, add onions, carrots and celery. Cook over medium heat scraping up any brown bits from the pan until soft and lightly browned.
Stir in garlic and saute for an additional 30 seconds, stirring well to prevent scorching
Add flour and tomato paste, stirring constantly until well combined and a deep color 1-2 minutes
Add 1 cup of red wine while stirring. Stir until reduced being certain to scrape up any bits from the pan.
Add remaining wine, beef broth, chopped mushrooms and reserved mushroom water
Add short ribs and any juices that have accumulated
Add fresh herbs and bay leaves
Cover with lid and place in preheated 300°F oven for 3 hours, turning meat halfway through
After 3 hours check to see if ribs are tender and then remove from broth and place on a plate. Cover ribs with foil to keep warm.
Remove herbs and bay leaves and let liquids cool for a few minutes, allowing fat to rise to the surface. Skim fat from the surface.
Place pot on the stove on high heat and bring to a boil. Reduce to a simmer and allow sauce to reduce until sauce is desired consistency, 10-15 minutes
Taste sauce and add additional salt and pepper, if needed
Serve ribs with sauce drizzled over the top.

15. Chicken Potato Salad

Leftover Roast Chicken Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT3M · Total: PT18M · Yield: [‘4’, ‘4 people’]

Transform your leftovers with this delicious and super easy Roast Chicken Potato Salad with crunchy vegetables and a herbaceous healthy green goddess dressing.

Ingredients

300 g roasted chicken (shredded)
300 g potatoes (roasted)
100 g green beans
1 bunch radish
2 tbsp capers
2 cup mixed herbs (flat leaf parsley, basil, chives)
1 cup Greek yoghurt
1 garlic clove
1 tsp lemon zest
1 tbsp olive oil (extra virgin)
salt (to taste)
pepper (to taste)

Instructions Salad

Shred leftover roast chicken into small pieces.
Cut leftover roast potatoes into bite-sized pieces.
Wash, trim and cut green beans in half.
Bring a medium sized pot of water to the boil. Add green beans and blanch quickly for 1-2 minutes.
Drain and run under cold water to stop the green beans from further cooking.
Trim and wash radishes well.
Cut into halves or quarters depending on size.

Salad Dressing

Wash parsley, basil and chives and shake dry.
In a small food processor, place parsley, basil, chives, garlic cloves, Greek yoghurt, lemon zest and extra virgin olive oil together.
Process together until smooth
Season with salt and pepper.

Assembly

In a large mixing bowl, add roast chicken, roast potatoes, green beans and radishes and toss together.
Use a large platter and scoop green goddess dressing, and spread on the bottom of plate.
Tumble roast chicken potato salad on top of green goddess dressing.
Scatter capers on top.
Season with salt and pepper to serve.

16. Spicy Tomato Basil Pasta

Spicy Tomato Basil Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’, ‘4 servings’]

This quick and easy spicy tomato basil pasta uses wholesome ingredients and is a wonderful blend of spicy, savory, and fresh flavors! It is a perfect budget-friendly, nutritious lunch or dinner dish to keep in the meal plan rotation!

Ingredients

16 ounces pasta of choice
2 Tablespoons of pressed garlic
1 teaspoon of red pepper flakes
3 Tablespoons of olive oil
8 ounces of mushrooms (sliced)
½ cup of fresh basil (sliced into shreds)
½ cup of spinach (sliced into shreds)
14.5 ounces of canned diced tomatoes
3-5 Roma tomatoes (deseeded and diced)
Salt and pepper to taste

Instructions

Cook pasta according to package instructions.
Sauté garlic and red pepper flakes in oil on medium-high heat until almost golden.
Add mushrooms and sauté for 2 to 3 minutes. Add basil and spinach, sauté for another minute or so.
Add canned tomatoes, stir, and heat for about a minute. Add fresh tomatoes, stir, and heat through for about a minute. Turn the heat low until ready to serve and gently mix the pasta in the sauce.

17. Rosemary Citrus Roast Chicken

Rosemary Roasted Chicken (Overnight Citrus Marinade) with Roasted Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘5’]

A super delicious and juicy chicken with lovely roasted potatoes.

Ingredients

1 roasting chicken (preferably organic)
2 tangerines (or 3)
1 oranges (or 2)
2 lemons (medium)
½ grapefruit
1 sprig fresh rosemary
6 cloves garlic (fresh, not in a jar)
¾ cup white wine (dry)
2 tsp salt
⅛ tsp black pepper (freshly ground)
6 medium potatoes (organic, if possible)

Instructions

Wash the chicken, removing giblets, and any feathers, fat etc. Place in a large glass bowl and squeeze all the citrus juices on to the chicken. Add the wine.
Pull the rosemary off the stem and scatter in and on the chicken, then sprinkle the salt inside and outside, also.
Slice the garlic and place it on top and inside the chicken, along with some freshly ground black pepper. Cover with plastic wrap and let marinate overnight, at least 12 hours. I turn the chicken over once during this time.
When you’re ready to cook the birdie, place it in a roasting pan, I trussed (cut a hole in each side of the skin opposite each leg, and pulled the legs through, but it usually opens up while cooking; use string if you want to be sure to keep it tied up properly) the chicken, but it’s not necessary (do not add the marinade.)
Preheat the oven to 375º F (191ºC)
Once the chicken is in the oven. Boil some potatoes in salted water until just partially cooked, drain the water and, with the lid on, shake the pot to “rough up” the potatoes. Add them to the roasting pan, next to the chicken. Taste a little of the potato to see if it needs additional salt, and if so, sprinkle some on. Continue to cook, until the chicken is done.
You can increase the oven temp by a bit if you want more browning or crispiness, the last few minutes (thermometer inserted in the thickest part of the bird, between the breast, thigh and leg should read 165ºF or 74ºC.) The chicken should be golden brown.
Let the chicken cool for about 10 minutes, covered loosely with a tent of aluminum foil, before slicing, to allow the juices to reabsorb into the meat.

18. French Onion Chicken and Rice Casserole

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

Ingredients

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 cup long-grain white rice
2 cups low-sodium chicken broth
2 large onions, thinly sliced
2 cloves garlic, minced
1 cup shredded Gruyère cheese or Swiss cheese
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/4 cup sour cream (optional)

Instructions

1. Preheat the oven to 375 F and lightly grease a 9×13 inch baking dish.
2. In a skillet, warm olive oil over medium heat and sauté the onions until golden and caramelized, about 6–8 minutes; add garlic and cook 1 minute more; season with salt and pepper.
3. In a large bowl, combine the uncooked rice, chicken broth, onions (with any liquid), and a pinch of salt; mix well and pour over the chicken in the baking dish.
4. Cover with foil and bake for 30 minutes, then remove foil to stir gently and sprinkle with thyme and paprika.
5. Return to the oven, top with shredded cheese, cover again, and bake until the rice is tender and the chicken reaches 165 F (about 10–15 minutes).
6. If using sour cream, dollop on top before serving and let stand 5 minutes.

19. Keto Beef Stroganoff Burgers

Beef Stroganoff Burgers 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’, ‘Makes 4 Servings’]

These one pot Keto Beef Stroganoff Burgers are loaded fresh herbs and spices, seared to perfection and then smothered in a rich, creamy sour cream sauce with mushrooms. An easy weeknight meal that will taste like you spent hours in the kitchen.

Ingredients

1 ½ pounds ground beef Click HERE to get FREE steak, chicken, or ground beef for a year)
3 tablespoons chopped Italian flat leaf parsley, extra for garnish
2 tablespoons Worcestershire sauce
3 large cloves garlic, minced, divided
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons butter
2 tablespoons olive oil (get 10% off Graza Olive Oil)
2 tablespoons cooking sherry (I use this brand)
1 small onion, diced
6 ounces cremini mushrooms, sliced (Click HERE to get up to 40% off produce)
1 cup beef stock
2 tablespoons beef bouillon granules (I use this brand)
¾ cup sour cream
1/2 cup heavy cream
1/4 cup grated parmesan

Instructions

In a large mixing bowl, combine ground beef, parsley, Worcestershire sauce, one clove of garlic, onion powder, garlic powder, sea salt and pepper.
Once mixture is well incorporated, form into 4 even patties. In a large sauté pan, over medium-high heat, sear the patties, browning on both sides. About 3 minutes each side. Remove patties from pan and set aside. (Note: patties will not be fully cooked at this stage.)
To the same pan, add butter, olive oil, and cooking sherry. Reduce heat to medium-low, add onion, mushrooms, and the remainder of the garlic. Sauté until onions are tender and slightly caramelized and mushrooms are tender.
Deglaze pan with beef stock. Use a rubber spatula to scrape off and mix in any bits of onion and garlic stuck to the bottom of the pan. Add beef bouillon granules and stir until dissolved.
Stir sour cream, heavy cream, and parmesan into sauce. Simmer for 10 to 15 minutes or until the sauce has reduced by 1/3 and has started to thicken. Add patties back to the sauce and let entire dish simmer, uncovered, on low for 10 minutes.

20. Spicy Pork Roast

Spicy Pork Roast (Pork Loin) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘8’, ‘8 servings’]

This spicy pork roast is my favorite roasted pork loin recipe. The meat is juicy and tender, coated with an incredible spice mixture that forms a delicious crust.

Ingredients

2.5 lbs boneless pork loin
¼ cup heavy cream
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
½ teaspoon red chili flakes
1 teaspoon black peppercorns
1 teaspoon coarse sea salt

Instructions

Preheat the oven to 400°F/200°C.
Roast the coriander, cumin, and mustard seeds in a hot, non-stick pan for about 2 minutes, shaking the pan frequently to prevent burning. Once they begin to pop, transfer them to a plate immediately.2 teaspoons coriander seeds + 1 teaspoon cumin seeds + 1 teaspoon yellow mustard seeds
Grind the black peppercorns in a mortar and pestle until coarse. Add the roasted seeds and pound again. Then, add the red chili flakes and salt and pound briefly.1 teaspoon black peppercorns + ½ teaspoon red chili flakes + 1 teaspoon coarse sea salt
Rub meat: Dry the meat with paper towels. Place it in a large bowl and pour the cream on top. Rub the pork loin all over.2.5 lbs boneless pork loin + ¼ cup heavy cream
Season the pork by spreading the spices on a large cutting board or plate. Turn the meat in the rub on all sides, with the first side having more spices sticking to it.
Roast pork: Place the pork, this side up, in a lightly oiled roasting pan and roast it for 50 minutes or until the internal temperature reaches 140°F/ 60°C. Don’t overcook, or the pork will be dry.
Let the pork rest for 10 minutes; the internal temperature will rise slightly, reaching about 145°F/ 62°C, the recommended temperature for juicy pork.

21. Traditional Southern Fried Chicken

Traditional Southern Fried Chicken Recipe Tried and True is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 pieces Fried Chicken’]

Tried and true recipe for classic Southern fried chicken that is pan fried crispy and golden brown.

Ingredients

2.5-3 lb Whole Chicken (cut up into 8 pieces)
2 c Buttermilk
2 tsp Hot Sauce
2.5 c All Purpose Flour
1.5 tsp Salt
1 tsp Ground Black Pepper
1/4 tsp Poultry Seasoning
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 tsp Paprika
1/2 tsp Creole Seasoning (or Cayenne Pepper)
1 Egg (beaten)
1 c Buttermilk
2 c Peanut Oil (for frying (or Vegetable Oil))

Instructions

Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce; add the chicken pieces and make sure they’re all coated well. Cover and refrigerate at least 4 hours to overnight.

Frying the Chicken

Add peanut oil to a cast iron skillet and heat over medium low.
Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside.
Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl; set aside.
Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan. Use a paper towel to gently dry the chicken pieces slightly.
Dredge each chicken pieces in the dry dredge mixture, then wet, then dry; shake off excess. Place dredged chicken pieces on a foil lined sheet pan. Repeat until all pieces are done.
Cooking in batches; begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.
Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).
Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.
Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.
Transfer the breasts to the lined sheet pan when done.
Serve after chicken has cooled 10 minutes.

22. Dutch Oven Pot Roast

Dutch Oven Pot Roast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT195M · Yield: [‘8’, ‘8 servings’]

A classic dutch oven pot roast is the ultimate comfort food. Made with simple ingredients, this fall-apart tender roast is braised with red wine, fresh herbs, and cooked alongside potatoes and carrots for a complete one-pot meal the whole family will love. This dinner is well-worth the wait.

Ingredients

4 pound beef chuck roast (at room temperature)
3 tablespoons olive oil
1 cup dry red wine (red wine blend, cabernet, or merlot is recommended)
3 cloves garlic (minced)
3 cups beef broth
3 stalks celery (cut into 4-inch pieces)
2 yellow onions (peeled and quartered)
4 whole carrots (peeled and cut into 1-inch chunks)
1.5 pounds new potatoes (skin-on and cut into bite-sized pieces)
2 rosemary (fresh)
2 thyme (fresh)
kosher salt
black pepper

Instructions

Preheat the oven to 350° degrees F.
Pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper.
Heat the olive oil in a dutch oven or heavy oven-proof pot (with a lid) over medium-high heat.
Carefully add the meat to the pot, searing for 3-4 minutes per side until a nice, browned crust has formed.
Remove the meat to a plate. Reduce the heat to medium and pour in the wine. Scrape the browned bits up from the bottom of the pot with a wooden spoon.
Stir in the garlic and stir.
Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.
Place the herbs on top, cover, and transfer to the oven.
Roast at 350° until the meat is fork-tender and easily shreds – about 3 to 4 hours.
Serve the roast with the veggies from the pot and spoon on liquid if desired.

23. Pressure Cooker Pot Roast

Old-Fashioned Pressure Cooker Pot Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT1H25M · Yield: 8

This Pressure Cooker Pot Roast recipe combines beef roast, broth, new potatoes, and chopped carrots to create hearty, flavorful, old-fashioned comfort food.

Ingredients

3 pounds beef chuck roast, about 2.5 inches thick, cut into 3 equal pieces
Salt and freshly ground pepper, for seasoning
1 tablespoon vegetable oil
2/3 cup diced onion (I used frozen)
3 1/2 cups water*
3 teaspoons beef base or 3 beef bouillon cubes*
1 tablespoon tomato paste
1 bay leaf
About 10 small new potatoes, optional
3 large carrots, cut into 2-inch pieces, optional
1/2 cup all-purpose flour (we prefer Wondra)
1/2 cup cold water

Instructions

Pat the roast dry with paper towels. Season both sides of the roast well with salt and pepper.
Select Sauté and preheat the pressure cooking pot. When hot, add the vegetable oil. Add the three pieces of roast to the cooking pot so that they lay flat in the pot. Cook until the beef is browned and releases easily from the pot, about 5 minutes. Transfer to a plate.
Add the onion to the cooking pot. Sauté for about 3 minutes until tender, stirring occasionally to scrape up any browned bits from the bottom of the pot.
Stir in the 3 1/2 cups water and beef base or bouillon,* tomato paste, and bay leaf.
Return the roast and any accumulated juices to the pot. Lock the lid in place. Select High Pressure and 50 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then use a quick release to release any remaining pressure.
When the valve drops, carefully remove the lid. Transfer the roast to a cutting board and cover with aluminum foil.
Add potatoes and carrots directly to the juices remaining in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Check the potatoes for doneness. If needed, select Sauté and simmer in the juices until potatoes reach your desired tenderness.
Use a slotted spoon to transfer the potatoes and carrots to a serving bowl and sprinkle with parsley. Cover with foil until ready to serve.
Pour the juices in the cooking pot through a mesh strainer into a fat separator. (You can skip the strainer if you like onions in your gravy. Be sure to remove the bay leaf, though!) Skim off any excess fat. Return the juices to the cooking pot.
In a small bowl, whisk together the flour and 1/2 cup cold water until smooth. Add ½ cup hot cooking juices to the flour mixture and stir to combine. Add the slurry to the pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with salt and pepper to taste.
To serve, cut the roast into pieces and place on a rimmed serving platter. Ladle half the gravy over the roast and pour the rest of the gravy into a gravy boat to serve with the potatoes and carrots.

24. Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 lettuce wraps’]

These teriyaki chicken lettuce wraps are crunchy, umami, and sweet. They’re low calorie, great for meal prep, high protein and dairy-free.

Ingredients

1 lb boneless skinless chicken breasts (diced)
1 tsp olive oil
1/4 cup soy sauce (preferably low sodium)
1/4 cup water
1 tbsp honey
1 tbsp rice vinegar
1 tbsp cornstarch
1 tsp sesame oil
2 tsp fresh ginger (grated)
2 cloves of garlic (minced)
Sweet gem lettuce
1 tsp sesame seeds
green onion (sliced)

Instructions

Start by combining soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a bowl.
Now, heat the olive oil in a skillet over medium-high heat. Add in chicken and cook it for 5 minutes on one side. After, flip the chicken with a spatula and cook for additional 3 minutes. The chicken should be slightly brown.
Pour the sauce into the skillet and cover all the chicken. Lower the heat and cook for another 3-5 minutes until the sauce thickens up.
Layout your sweet gem lettuce leaves and fill them up with teriyaki chicken.
Top with sesame seeds and green onion.

25. Chicken and Sweet Potato Casserole

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’]

This amazing chicken and sweet potato casserole has such a delicious combination of flavors! It’s comfort food made easy for you.

Ingredients

2 lbs shredded chicken (~900g)
1 cup barbecue sauce ((or a little more if you’d like))
16 oz yams cut into cubes (~500g)
1 tablespoon extra virgem olive oil
½ tablespoon honey
¼ teaspoon cumin
¼ teaspoon smoked paprika
⅛ teaspoon garlic powder
salt and pepper ((to taste))
1 cup shredded cheese ((mozzarella is a good option))
6 oz bacon ((optional))

Instructions

Preheat the oven to 425ºF (220ºC)
Cut the sweet potatoes into small cubes and trasnfer them to a 11″x7″ (30x20cm) baking dish.
Add olive oil, honey, salt, and spices to the sweet potatoes and toss to coat them evenly. Bake them covered with aluminum foil until tender (about 18 minutes). Remove foil and broil until golden brown (about 5 more minutes).
While the potatoes are cooking, add the barbecue sauce to the shredded chicken and mix everything until evenly coated. If using bacon, you can fry it on a skillet now and add it to the chicken.
Once Potatoes are ready, evenly distribute the shredded chicken mixture over the potatoes, sprinkle the cheese on top and bake it at 350ºF (180ºC) for about 10 minutes or until cheese is melted.

26. Seven Layer Salad

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

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

This classic seven layer salad is a timeless gluten free side dish that is perfect for potlucks, holidays, cookouts, and any gathering where you need to feed a crowd. Crisp iceberg lettuce, sweet peas, hard boiled eggs, green onions, tomatoes, crispy bacon, and cheddar cheese are layered in a trifle bowl and topped with a creamy homemade dressing that seals in all the freshness. Best of all it can be made a day ahead, making it the ultimate stress free make ahead salad!

Ingredients

1 medium head Iceberg Lettuce
1 cup Frozen Peas, thawed
6 hard boiled Eggs, chopped
1 cup Green Onions, chopped
2 medium Tomatoes, coarsely chopped
7 slices Bacon, cooked and crumbled
1 cup Cheddar Cheese, shredded
1 cup Mayonnaise
1 cup Sour Cream
2 Tbsp. Granulated Sugar
1/2 tsp. Sea Salt, divided
1/2 tsp. Coarse Ground Black Pepper, divided

Instructions

Rinse iceberg lettuce and then spin in a salad spinner to get all of the excess water off. Chop the lettuce and cover the bottom of your trifle bowl. Sprinkle with salt and pepper.
Spread thawed peas over the lettuce layer.
Spread the chopped hard boiled eggs over the pea layer. Sprinkle with salt and pepper.
Chop the green onions and spread over the hard boiled egg layer.
Coarsely chop the tomatoes and spread over the green onion layer. Sprinkle with salt and pepper.
Crumble the bacon over the tomato layer.
Sprinkle the shredded cheese over the bacon layer.
In a mixing bowl whisk the mayonnaise, sour cream and sugar until thoroughly combined. Spread this dressing over the last cheese layer. Spread the dressing all the way to the edges to seal the salad. If you would like to you can sprinkle the top with cheese, bacon and green onions. However, I like mine with just the dressing.
Cover the salad with plastic wrap and refrigerate for up to one day before serving.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

27. Garlic Herb Butter Roast Chicken

Garlic Herb Butter Roast Chicken with Root Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT75M · Total: PT120M · Yield: [‘4’]

Garlic Herb Butter Roast Chicken with Root Vegetables is a one-pan meal with rustic elegance that everyone will enjoy! The chicken is rubbed with a lemony butter and herb blend then roasted alongside earthy root vegetables like potatoes, carrots, turnips and shallots.

Ingredients

1 pound small or baby Yukon Gold potatoes (halved)
4 medium turnips (peeled and quartered)
4 large carrots (peeled and cut into even 2-inch pieces)
2 large shallots (peeled and quartered)
1 head garlic (separated into cloves (leave the peel on))
3 tablespoons olive oil
Salt and freshly ground black pepper (to taste)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 small lemon (zested and juiced)
5 cloves garlic (minced)
1 stick unsalted butter (softened)
1 teaspoon salt
Freshly ground black pepper (to taste)
1 (4 to 4 1/2 pound) roasting chicken
3 sprigs fresh rosemary
5 sprigs fresh thyme
1 small lemon (halved and seeded)
1/2 cup chicken broth
Crusty bread for soaking up the buttery juices and to spread the whole garlic cloves onto

Instructions Vegetables

Preheat oven to 400 degrees. Let the chicken sit out at room temperature while prepping the vegetables and butter.
Combine the vegetables in a large roasting pan. Drizzle with olive oil and season to taste with salt and black pepper.
Push the vegetables toward the outer edges of the roasting pan, making room for the chicken.

Herb Butter

Combine the parsley, rosemary and thyme in a small bowl. Sprinkle the vegetables with 1 tablespoon of the herb combination.
Add the lemon zest and juice, garlic, butter, salt and black pepper. Stir well to combine.

Chicken

Carefully separate the skin from the meat where possible and spread half the butter under the skin. Spread the other half of the butter over the chicken.
Stuff the cavity of the chicken with the lemon halves and herb sprigs.
Tie the legs together with butcher’s twine and tuck the wings under the upper back of the chicken.
Place the chicken in the center of the pan surrounded by the vegetables.
Drizzle the vegetables with the chicken broth.
Place in the preheated oven and roast for 1 to 1 1/4 hours or until a meat thermometer inserted into the thickest part of the thigh reads at least 165 degrees.
Tent with foil and let the chicken rest for 10-15 minutes. Carve as desired and serve with crusty bread to soak up the buttery juices and whole garlic cloves.

28. Chicken Scampi

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 people’]

An Italian inspired 30 minute meal packed full of rainbow veggies, chicken, and butter, lemon, garlic sauce.

Ingredients

1 1/ 2 lbs chicken tenderloins or tenders
1 teaspoon salt
2 teaspoons Italian seasoning
3 tablespoons flour
1 tablespoon olive oil
8 oz thin spaghetti (or your favorite pasta)
4 tablespoons butter
3-4 cloves garlic (minced )
1/2 medium red onion (thinly sliced)
1/2 red pepper (thinly sliced)
1/2 yellow pepper (thinly sliced)
1/2 orange pepper (thinly sliced)
1/2 green pepper (thinly sliced)
1 cup chicken stock
1/2 cup white wine
2 tablespoon lemon juice
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
fresh parsley for garnish

Instructions

Season chicken with salt and pepper and Italian seasonings on each side then gently pat.
Add flour to a plate and gently dredge each chicken tender in the flour, giving them a very thin coat of flour.
Heat a large pot of salted water for the pasta on high.
Heat olive oil in pan and then add chicken. Cook on medium on each side for 3-4 minutes until internal temperature reaches at least 165 degrees and then set aside.
Once the water comes to a boil, cook pasta for 5 minutes (or 1 minute less than recommended time on box). Once done, drain, rinse with cold water, and set aside. If using fresh pasta, see recipe notes.
Heat pan to medium and add butter to deglaze the pan from the chicken. And add garlic and onions. Cook for 1-2 minutes stirring often. Add the peppers, and stir and saute for another 1-2 minutes.
Add wine, lemon juice, and chicken stock and the rest of the Italian seasoning (1 1/2 teaspoons), to the pan and bring to a gentle boil. Reduce heat and let simmer for approximately 8-10 minutes – this is what will allow the alcohol to cook off and the peppers to soften.
Add pasta to sauce and mix and and chicken to pan and cook for another minute until pasta is reheated.
Plate, garnish with fresh parsley, and drizzle remaining sauce over plate.

29. Chicken Noodle Soup

Dutch Oven Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Dutch Oven Chicken Noodle Soup is the ultimate warm and cozy comfort food. Thanks to the combination of lean protein, fresh vegetables and broth, this soup will fill you up without weighing you down.

Ingredients

2 tablespoons butter
1 tablespoon minced garlic
1 cup diced white onion
2 cups chopped carrots
2 cups chopped celery
8 cups chicken stock
4 cups dry egg noodles
2 lbs cooked chicken breast – chopped/shredded
1/4 cup diced fresh parsley
Fresh thyme
Salt & pepper

Instructions

Melt butter over medium heat in a Dutch oven on the stove top. Add the garlic, onion, carrots and celery. Sauté until tender, about 7-10 minutes.
Add the chicken stock, increase the heat and bring to a boil.
Once boiling, add the egg noodles. Cook the egg noodles until tender, about 10 minutes.
Reduce the heat to a simmer, add the cooked chicken and fresh parsley. Separate the thyme leaves from the stems and add the fresh thyme. The thyme leaves can be gently pinched off of the stems. Start by pinching the top of the stem and gently running your fingers down to the bottom of the stem, collecting the leaves as you go. Pinch the leaves off of about 5 thyme stems.
Let the chicken noodle soup simmer for about 5 minutes. Add salt and pepper to taste. Serve and enjoy!

30. Instant Pot Meatballs

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

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT33M · Yield: [‘5’, ‘5 -6 Servings’]

Comforting, saucy, and ready in a fraction of the time — these Instant Pot Meatballs are a weeknight lifesaver. With just 10 minutes of active prep, you’ll have tender, flavorful meatballs simmered in rich tomato sauce. Perfect over pasta, tucked into subs, or served straight from the bowl with garlic bread for dipping.

Ingredients

1 lb. ground turkey or beef, (85-93% lean)
1/4 cup panko breadcrumbs
1/4 teaspoon salt
1/2 teaspoon Italian seasoning
1 tablespoon tomato paste
3 tablespoons minced yellow onion
1 large egg
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 cup grated parmesan cheese
1 tablespoon olive oil
1 25 oz jar tomato pasta sauce (marinara, tomato basil, etc.)
1/4 cup water
hot Spaghetti or other pasta
grated Parmesan cheese

Instructions

Add all the meatball ingredients to a large mixing bowl. Mix with your hands or a spatula until just combined — do not overmix.
Scoop 2–3 tablespoons of the meat mixture and roll into balls, about the size of a ping pong ball.
Drizzle olive oil into the bottom of the Instant Pot insert. Add the tomato pasta sauce and water. Gently stir to combine.
Gently place the meatballs on top of the sauce. Carefully turn to coat in sauce if desired, taking care not to let the meatballs touch the bottom of the pot.
Lock the lid, set the valve to the sealing position, and pressure cook on high pressure for 8 minutes. Natural-release the pressure for 5 minutes, then quick release the remaining pressure.
Serve over hot spaghetti with parmesan cheese and black pepper. Enjoy!

31. Southwestern Bison Chili

Southwestern Bison Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

This easy Southwestern Bison Chili recipe comes together in under 30 minutes and uses ground bison and a handful of panty staples to make the perfect chili recipe.

Ingredients

1 lb Ground Bison
32 oz tomato sauce
1/2 Onion Diced
1 can Rotel (green chilies and diced tomatoes)
1 can chili beans
1 can dark red kidney beans (drained and rinsed)
2 tablespoons Avocado Oil
2 tablespoons Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon Onion Powder
shredded cheese for topping (optional)
avocado for topping (optional)

Instructions

Add the avocado oil to a Dutch oven and heat to medium heat.
Add the diced onions to the Dutch oven and sauté for 3-4 minutes until translucent.
Add the ground bison to the Dutch oven and cook till browned. About 8 minutes.
To the pot, add the whole can of Rotel, chili beans (with the sauce in the can), kidney beans, and tomato sauce. Stir to combine.
Add in the chili powder, garlic powder, onion powder, cumin, salt, and pepper and stir. Let cook on low for as least 15 minutes or cover and let sit on low for a few hours.

Slow Cooker

Cook the ground bison over medium heat with the avocado oil until there is no pink left, about 6 minutes.
Add the ground bison, diced onion, chili beans with the sauce, kidney beans, the can of Rotel, and all the seasoning to a slow cooker and stir to combine.
Cover and cook on low for 8 hours or high for 4 hours.

32. Eggplant Parmesan

Baked Eggplant Parmesan Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT60M · Total: PT160M · Yield: [‘8’, ‘8 servings’]

A lighter take on a classic comfort food, this baked eggplant parmesan is a no-fry recipe that achieves tender eggplant with a crispy exterior and bold, savory flavor. Simple to prepare, it’s a family-friendly vegetarian main course or side dish!

Ingredients

2 medium eggplants (approximately 2 pounds total)
kosher salt (for sweating the eggplants)
2 cups panko breadcrumbs
1 Tablespoon italian seasoning
1 Tablespoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 large eggs
2 Tablespoons water
olive oil (spray or drizzle for eggplant)
2 ½ cup italian gravy (or store bought marinara)
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese

Instructions

Wash the eggplants and slice into approximately ½” – 1″ inch rounds. Lay them on a cooling rack or paper towels and generously salt each side of the eggplant with kosher salt. Allow the eggplant to sit for 1 hour to sweat out any extra bitterness and moisture.
Once eggplants have had time to sweat, rinse them thoroughly with water to remove any excess salt and then pat them completely dry.
Preheat the oven to 400° and line two sheet pans with parchment paper or foil.
Crack both eggs into a shallow dish or bowl with the water and scramble them together with a fork or whisk.
In a separate shallow dish or bowl, mix together the panko breadcrumbs, italian seasoning, garlic powder, salt, and pepper.
Working with 1-2 slices at a time, dip the eggplant into the egg mixture and then into the breadcrumb mixture. Make sure to allow the excess egg mixture to drip off of the eggplant before transferring to the breadcrumbs. Press breadcrumbs into all sides of the eggplant to make sure they stick properly to form a crust.
Place breaded eggplant slices on the prepared sheet pans and spray or drizzle them lightly with olive oil. Bake in the preheated oven for 25-30 minutes until golden brown. Rotate sheet pans halfway through baking to ensure even browning.
In a 9×13 baking dish, spread approximately ½ cup of sauce over the bottom of the pan. Layer half of the eggplant slices over the top of the sauce. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses.
Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until cheese is melted and bubbly.

33. Ground Beef Tacos

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

Ingredients

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste
1/2 cup tomato sauce or crushed tomatoes
8 small tortillas or taco shells
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup salsa

Instructions

1. Heat a tablespoon of oil in a skillet over medium heat and cook the onion until translucent.
2. Add garlic and cook 30 seconds.
3. Add ground beef and cook until browned; drain excess fat.
4. Stir in chili powder, cumin, paprika, and chili flakes; cook 1 minute, then stir in tomato sauce and simmer 5 minutes.
5. Warm the tortillas, then fill with the beef mixture and top with lettuce, tomatoes, cheese, sour cream, and salsa as desired.
6. Serve immediately with any extra toppings on the side.

34. Baked Lamb Chop

Easy Baked Lamb Chops Recipe with Mint Chimichurri is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Lamb Chops Recipe is incredibly easy and cooks in about 15 minutes. You can even add veggies in the same pan for a complete dinner. I serve this with an amazing mint chimichurri sauce that is also very easy to make. Its so delicious you wont want to waste a single drop.

Ingredients

2 lb lamb chops
1 tbsp olive oil
salt
pepper
1 cup parsley (fresh)
1 cup mint (fresh)
1/2 cup olive oil
1 tsp red pepper flakes
1 tsp salt
4 cloves garlic (omit for FODMAP diets)
1/2 tsp pepper

Instructions

Marinating your lamb is completely optional. If you want to marinade your lamb chops, chop all the marinade ingredients (listed under NOTES)in a blender and add to a large zip lock bag with your lamb chop for one hour or even overnight.
Preheat oven to 400 degrees.Remove all lamb chops from the plastic bag and season both sides with salt and pepper. Heat a large pan on high heat and add 1 tbsp of olive oil once heated. Then sear lamb chops on both sides for 1-2 minutes until they are browned.
Next, transfer to a large baking dish, or keep in your pan if it is oven safe up to 400 degrees. Add your preferred vegetables such as asparagus, broccolini, or cauliflower and bake at 400 degrees for 8-10 minutes.

35. Pan Fried Gnocchi

Crispy Pan Fried Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

This crispy pan fried gnocchi is a simple and quick recipe to make in only 20 minutes for an easy weeknight meal.

Ingredients

2 tbsp + 4 tbsp butter
1 package (500g) gnocchi*
1 tsp garlic, minced
½ tsp dried oregano
½ tsp dried thyme
3 tbsp parmesan cheese

Instructions

Melt the 2 tablespoons of butter in a saucepan over medium heat. Add the gnocchi and cook them for about 15 minutes until they are crispy and slightly golden on the outside. Keep the gnocchi in a flat layer so they cook evenly. Stir occasionally to change their position.
When the gnocchi are almost done cooking, start making the sauce. In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Once melted, add the garlic, oregano and thyme and cook for about 2 minutes, until fragrant. Don’t burn the garlic.
Pour the sauce over the gnocchi and stir to coat. Keep the gnocchi on low heat. Add the parmesan and stir until it is melted. Serve immediately. Enjoy!

36. Parmesan Crusted Chicken with Lemon Cream Sauce

Parmesan Crusted Chicken with Lemon Cream 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: [‘2’, ‘2 servings’]

This Parmesan Crusted Chicken with Lemon Cream Sauce is the perfect quick and easy weeknight meal. Tender, juicy chicken breast, coated in crispy parmesan cheese and herbs, topped with a rich lemony cream sauce. It is the perfect low carb, keto alternative to breaded and fried chicken.

Ingredients

1 cup heavy cream
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon pepper seasoning
1/2 cup finely grated Parmesan cheese
1 large egg
1/2 cup finely grated Parmesan cheese
2 teaspoons dried Italian seasoning
2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
1 pound chicken breasts, thinly sliced

Instructions

In a small saucepan over medium to medium-high heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer. Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken.
Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning. Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken.
Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)
Remove the chicken from the pan and top with the sauce.

37. Crispy Lemon Pepper Panko Chicken

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

Recipe details: Prep: PT10M · Cook: PT16M · Total: PT26M · Yield: [‘2’]

This lemon panko chicken breast is juicy, tender and has a crispy, lemon- and pepper-flavored shell.

Ingredients

⅛ teaspoon table salt
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper
¾ teaspoon freshly grated lemon zest (you need about ¼ of a large lemon for that)
2 tablespoons unseasoned panko bread crumbs
8 ounces boneless, skinless chicken breast
1 teaspoon mild olive oil (to rub on the chicken)
1 tablespoon mild olive oil (for frying the chicken)
fresh lemon juice, to taste

Instructions

Heat the oven to 400 degrees F.
Add salt, garlic powder, onion powder, red pepper flakes, black pepper and lemon zest to a shallow bowl or pie plate.
Mix with a fork until well combined and all dry seasonings are evenly moistened by the lemon zest.*
Add the panko and mix in well, using a fork. Set aside.
Set the chicken breast on a cutting board or a cutting mat. Cover with plastic wrap and pound into an even thickness using a meat mallet or a rolling pin.
Dry the chicken well using paper towels, then rub with olive oil on both sides.
Press both sides of the oiled chicken breast into the panko mix until all of the mix is on the chicken. Set aside.
Heat the remaining oil in a cast iron pan until shimmering.
Fry the chicken breast on both sides until the panko crust is golden-brown (about 4 minutes on each side).
Transfer the pan with the chicken into the oven. Bake the chicken until it is fully cooked and reaches an internal temperature of 165 degrees F. (About another 5 minutes, for a ¾-inch thick chicken breast.)
Transfer the chicken onto a plate and let cool for 3 minutes before serving. Sprinkle with a few drops of lemon juice to taste.

38. Creamy Tuscan Chicken with Gnocchi

Creamy Tuscan Chicken with Gnocchi 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

This creamy Tuscan chicken with gnocchi is a fantastic weeknight pasta dinner that comes together quickly and easily!

Ingredients

1 lb (450g) of chicken tenderloins, cut into bite-sized pieces
4 Tbsp (30g) Cornstarch, separated
1 Tbsp (14g) unsalted butter
1 Tbsp (15ml) olive oil
1/3 cup (80ml) of a dry white wine (Chardonnay, Sauvignon Blanc etc)
1 1/2 cups (375ml) of Chicken Stock
2 garlic cloves, minced
1 tsp (5ml) Italian Seasoning
1 cup (54g) sundried tomatoes, drained and sliced
1 Tbsp (15ml) Tomato Paste
2 Tbsp (30ml) heavy cream
2 cups (60g) baby spinach
2 Tbsp (30ml) very cold water
1/4 cup (23g) parmesan cheese, grated plius more for garnishing and serving
1 lb (454) of store-bought Gnocchi or your favorite pasta

Instructions

Toss the chicken with 2 Tbsp (15g) cornstarch until coated. Dust off excess.
Heat a 12″ non-stick skillet over medium-high heat. Add the butter and the oil. Once the butter and oil are sizzling, slowly add each piece of chicken and cook for a few minutes until the chicken is golden brown, then flip.
Continue to cook until the other side is browned. Don’t worry about cooking the chicken all the way through at this stage, you’ll do that in a later stage.
Once browned, transfer the chicken with a slotted spoon to a clean plate. Leaving the drippings in the pan.
Set a pot of salted water to boil for the Gnocchi.
Deglaze the chicken pan with white wine. Simmer until it’s reduced by 1/3. Then add the chicken stock, the sundried tomatoes, tomato paste, Italian Seasoning, and the garlic.
Add the chicken back in and simmer until the chicken is cooked through and the sauce starts to slowly come up to a boil.
Then in a small bowl mix the remaining 2 Tbsp of cornstarch (15g) with 2 Tbsp (30ml) of very cold water. Slowly add this mixture to the sauce, whisking as you go, thickening the sauce. If your sauce gets too thick, add more chicken stock or you can also add a ladle or two of the starchy pasta water too.
Then add the heavy cream, and the parmesan cheese. whisk to combine and then add the baby spinach, whisking until it starts to wilt. Taste it for seasoning and add salt and pepper if desired.
Set sauce aside, taking it off the heat.
Cook the Gnocchi for 5-8 minutes. Drain it and add the cooked gnocchi to the skillet to coat them with the sauce.
Serve skillet-to-table or transfer to a platter and serve with grated parmesan cheese and red pepper flakes if desired.

39. Hamburger Stew

Hamburger Stew Recipe 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 people’]

Learn how to make the best Hamburger Stew Recipe! This ground beef stew can be made in the instant pot, crockpot, or on the stove for dinner.

Ingredients

1 tablespoon olive oil
1 1/2 pounds ground beef
1 cup onion (chopped (one medium onion))
1 tablespoon minced garlic (3 cloves)
2 cups carrots (peeled and chopped)
2 cups potatoes (peeled and cut into small cubes)
1 tablespoon coconut aminos (or soy sauce)
1 teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 28 oz can petite diced tomatoes
1 cup beef broth
1 ½ tablespoon cornstarch (omit if paleo/Whole30)
¼ cup water
¾ cup frozen peas (defrosted)

Instructions Instant Pot Instructions

Select Sauté on the instant pot and add the oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened. Make sure to scrape up any browned bits off the bottom of the pot to avoid a burn notice
Cancel Sauté mode and add the rest of ingredients except for the cornstarch, water and peas. Stir until combined. Close the lid and set the valve to Sealing
Select ‘High Pressure’ for 8 minutes. (It will take about 20 minutes for the pressure to rise and start cooking. Tip: Microwave your broth to speed up the cook time.)
Once the stew has cooked, do a quick release on the vent.
Select Sauté mode and bring to boil. While the stew boils, in a small bowl, mix the cornstarch with water and add to the stew. Once the stew is boiling, cancel sauté mode.
Add the peas and stir until combined.

Stovetop Instructions

In a large pot over medium-high heat, add olive oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened.
Add the rest of the ingredients to the pot except for the cornstarch, water and peas. Stir until combined. Bring to a boil.
Reduce the heat and simmer for 30 minutes.
Once cooked, in a small bowl, mix the cornstarch with water and add to the stew.
Bring to boil; once the stew is boiling, reduce heat and simmer for 5 to 8 minutes.
Add the peas and stir until combined.

Crockpot Instructions

In a large pot over medium-high heat, add olive oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened.
Add the beef/vegetable mixture to the crockpot base along with the rest of ingredients to the pot except for the cornstarch, water and peas. Stir until combined
Cook on low for 6-8 hours or high for 4-6 hours.
Optional for thickening: The last hour the stew is cooking, mix cornstarch with water and add to the stew.
Turn the crockpot to high.
Before serving, add the peas and stir until combined.

40. Grilled Tilapia

Foil Packet Grilled Tilapia with Veggies 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’]

Tilapia is cooked in a foil packet on the grill with summer vegetables, butter, and lemon for a super fast, flavorful, and healthy summer meal!

Ingredients

4 tilapia fillets (6 oz each )
1 zucchini (sliced)
1 yellow squash (sliced)
½ lb. asparagus (trimmed and cut into thirds)
1 ¼ teaspoons Kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried dill
1 large lemon or 2 smaller lemons (thinly sliced)
4 Tablespoons unsalted butter (cut into thin slivers)
1 ½ Tablespoons capers
Cooking spray
Foil

Instructions

Preheat the grill to high (between 450-500 degrees)
For each packet, you will need 2 large (about 20 inches long) sheets of foil, or just 1 sheet of heavy duty aluminum foil.
Create four packet making stations with the foil, then spray each with cooking spray or brush with olive oil.
Mix together seasonings (salt, pepper, garlic powder, and dill) in a bowl. Layer each foil packet with one tilapia fillet and 1/4 of the veggies. Sprinkle evenly with the seasoning mixture, turning the fish over to coat both sides.
Place several slivers of butter on top of each packet, a few on both the fish and the veggies. Put two slices of lemon on top of the fish, then toss the capers over everything.
Fold the long sides of the foil in towards the center and roll over to seal, then roll up the short edges.
Place on the preheated grill, cover, and cook for 10-12 minutes. If the fillets were frozen, add a few minutes to the cooking time.
To serve, carefully remove the fish from the grill and peel back the foil layer. Fish are done when they are white (not translucent) and flake easily with a fork. Serve in the foil packet or on plates with the sauce from the bottom of the packet.

41. Instant Pot Chicken Thighs and Rice

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

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘6’]

Instant Pot Chicken Thighs and Rice is SO delicious, a one-pot meal, and budget-friendly. Perfect for the whole family and makes cooking during the week really easy!

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 cup carrots (diced)
½ cup white onion (chopped)
3 cloves garlic (minced)
1 teaspoon dried oregano
1 ½ cups uncooked long grain rice (rinsed well)
1 cup mushrooms (sliced)
3 cups low sodium chicken broth
1 pound chicken thighs or breasts (boneless, skinless)
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
¼ cup fresh parsley (chopped)
1 cup frozen peas (optional)
Parmesan cheese (optional)

Instructions

Lightly season chicken with salt and pepper. Set aside.
Set Instant Pot to saute on high. Add butter, oil, carrots and onion. Saute for 4-5 minutes, stirring occasionally, until soft and golden.
Add minced garlic, oregano, remaining salt & pepper and stir. Cook until fragrant, about 1 minute.
Add rinsed rice, then sliced mushrooms to pot.
Pour chicken broth into pot, to cover rice and vegetables (additional broth may be needed).
Place seasoned chicken thighs on top of the rice mixture. Do not stir.
Cover with the lid and set the valve to the sealing position. Cook on manual high pressure for 10 minutes.
When done, allow the pressure to release naturally for 10 minutes. Release remaining pressure manually.
After pressure has released, remove the lid. Remove chicken and shred into bite size pieces.
Stir in shredded chicken, chopped parsley and peas (if using).
Top with parmesan cheese and additional parsley if desired. Serve immediately.

42. Dutch Oven Chili without Meat

Dutch Oven Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Dutch Oven Chili is easy to make and comes together in just 1 pot! It’s hearty, filling, and packed with plant-based protein. Perfect to serve at a family dinner, alongside some fresh cornbread without buttermilk or pita chips.

Ingredients

1 tbsp olive oil ((or any other oil for cooking))
1 medium white onion, diced
2 medium red bell peppers, diced
3 cloves garlic, minced
2 green chilies, chopped ((seeds removed for less heat))
1 tbsp tomato paste
2 tsp ground cumin
1 ½ tsp ground coriander
1 ½ tsp chili powder ((add more for more heat))
1 ½ tsp smoked paprika
1 tsp dried oregano
3 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) chopped tomatoes
1 cup corn, from a can
2 cups vegetable broth or water
1 tbsp molasses or brown sugar ((optional))
1 tsp salt
Freshly cracked black pepper
2 tbsp cacao podwer ((we like Dutch processed cacao powde; optional))
Sour cream ((vegan or regular))
Cilantro
Pita chips

Instructions

To a Dutch oven, heat oil over medium heat. Add the onion and red peppers and cook for 5-6 minutes, stirring occasionally, until they are lightly brown.
Then, add tomato paste, chopped green chilies, minced garlic, and all of the spices – ground cumin, ground coriander, chili powder, smoked paprika, and dried oregano. Cook for 2-3 more minutes.
Add the canned tomatoes, black beans, corn, vegetable broth, molasses, cacao powder (optional), salt, and black pepper. Stir and bring to a boil. Turn the heat to low and cook for 40-50 minutes or until the chili thickens.
If you like, you can blend half of the chili for a thicker texture. Serve right away and top with fresh cilantro and sour cream (optional).

43. Pork Sausage and Rice Skillet

Pork Sausage and Rice Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 lb ground pork sausage
1 cup uncooked long-grain rice
2 cups chicken broth
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 cup frozen peas (optional)
Salt and pepper to taste
1 tablespoon olive oil

Instructions

1. In a large skillet, brown the sausage over medium heat; remove excess fat and set aside.
2. In the same skillet, add olive oil and sauté the onion and bell pepper until softened, about 5 minutes.
3. Add garlic and cook 30 seconds.
4. Return sausage to the skillet and stir in paprika and thyme.
5. Add rice and broth; bring to a simmer, then cover and cook 15–20 minutes until the rice is tender and the liquid is absorbed.
6. Stir in peas (if using); season with salt and pepper and serve.

44. Beef Braciole with Prosciutto and Parmesan

Beef Braciole with Prosciutto and Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT90M · Total: PT110M · Yield: [‘6’, ‘6 servings’]

A traditional Italian-American dish, beef braciole is a flank steak stuffed with prosciutto and Parmesan, then slowly braised in a hearty marinara.

Ingredients

2 pound flank steak (pounded thin)
Salt and pepper
Olive oil (for searing)
Olive oil (for cooking)
½ onion (diced)
2 garlic clove (finely chopped)
1 egg
2 oz prosciutto (about 4-5 slices, chopped)
½ cup panko breadcrumbs
¼ cup grated parmesan
Small bunch fresh parsley (chopped)
½ onion (diced)
3 garlic cloves (sliced or chopped)
2 tablespoons tomato paste
½ teaspoon red pepper flakes (optional for heat)
1 cup red wine
28 ounce canned crushed tomatoes (+ water)
Salt and pepper
Fresh parsley and basil (for garnish)

Instructions

Make the filling: Heat a drizzle of olive oil in a small pan and sauté the chopped onion and garlic until softened, about 3–4 minutes. Let cool slightly. Add the cooked onion mixture to a bowl along with the egg, prosciutto, breadcrumbs, parmesan and chopped parsley. Mix until well combined.
Prepare the steak: Lay the flank steak on a lined flat surface and dry with paper towels. Pound with a meat mallet until evenly flattened. Season both sides with salt and pepper.
Add the filling and roll: Spread the filling evenly over the steak, leaving a small border around the edges.
Starting from the long side, roll the steak tightly into a log. Tie with kitchen twine every 1–2 inches to secure. Season the outside with salt and pepper.
Sear the braciole: Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the rolled braciole on all sides until browned, about 6–8 minutes total. Remove to a plate and set aside.
Make the sauce: In the same pot, add the chopped onion and cook until softened, about 4–5 minutes. Add the garlic and red pepper flakes and cook for another minute. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half. Add the crushed tomatoes and about one cup of water, filling the can halfway with water to rinse. Season with salt and pepper.
Braise the braciole: Return the braciole to the pot along with any juices that collected on the plate. Partially cover and simmer gently for about 1½ hours, or until the meat is very tender.
Serve: Remove the braciole from the sauce and let rest for 10 minutes. Cut away the twine and slice into ½-inch rounds. Serve the slices with plenty of tomato sauce and garnish with fresh parsley and basil.

45. Honey Chicken Wings

3-Ingredient Honey Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT5M · Yield: [‘3’, ‘3 chicken wings’]

These honey chicken wings are crispy, sweet, and yummy. You can make them with just 3 ingredients and have them on high protein, Paleo, gluten-free, and dairy-free diets.

Ingredients

1 lb chicken wings
2 tbsp Italian seasoning
2 tbsp honey

Instructions

Preheat the oven to 450F.
Toss the wings with Italian seasoning until the wings are fully coated.
Place the chicken wings on a foiled baking sheet. Bake in the oven for 35-45 minutes until the wings get crispy and cook through thoroughly.
Remove the chicken wings from the oven and drizzle with honey before serving.

46. Pasta Arrabbiata

Pasta Arrabbiata – A Classic and Easy Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: 8

A quick and easy pasta dish you’re whole family will love.

Ingredients

¼ cup chopped white onions (you can use red onion or sweet onions)
1 tablespoon butter (unsalted or salted does not matter)
2 tablespoons extra virgin olive oil
1 can (14.5 oz.) fire roasted diced tomatoes, undrained
1 can (10 oz.) Rotel diced tomatoes & Green Chilies, undrained
1 can (8 oz.) tomato sauce
1 can (28 oz.) crushed tomatoes
½ teaspoon Kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
a pinch of sugar
½ cup fresh shredded Parmesan cheese, plus a bit more for topping
a few sprigs of fresh basil or fresh parsley
1 box (1 pound) of a pasta of your choice, I love using spaghetti or penne pasta -(because penne arrabbiata is also SO good.)

Instructions 1.

47. Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole (Fast & Easy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Your whole family will love this easy chicken bacon ranch casserole! It’s fast, creamy, cheesy, low carb, and needs just 7 common ingredients.

Ingredients

4 cups Boneless skinless chicken breasts ((cooked, cubed or shredded))
8 slices Bacon ((cooked, chopped))
3 cloves Garlic ((minced))
1 cup Ranch dressing
1 cup Mozzarella cheese ((shredded, divided))
1 cup Cheddar cheese ((shredded, divided))
5 cups Broccoli ((cut into florets))
1 lb Frozen spinach ((thawed, squeezed to drain well))

Instructions

Preheat the oven to 375 degrees F (191 degrees C).
If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9×13 in (23×33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.
Top with remaining shredded mozzarella and cheddar cheeses.
Bake for about 15 minutes, until hot and bubbly.

48. Baked Chicken Caprese

Chicken Caprese (Easy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Make my easy chicken Caprese recipe in just 30 minutes! Juicy chicken is bursting with sweet tomatoes, melty mozzarella, and fresh basil.

Ingredients

4 medium Boneless skinless chicken breasts
2 tbsp Olive oil
1 tsp Sea salt
1/4 tsp Black pepper
4 oz Fresh mozzarella cheese ((sliced))
2 medium Roma tomatoes ((sliced thinly))
2 tbsp Balsamic glaze
1/2 cup Fresh basil ((cut into ribbons))

Instructions

Preheat the oven to 400 degrees F (204 degrees C).
Place chicken breasts into a large baking dish, with enough room to have space between them. Brush with olive oil and season with salt and pepper, then repeat on the other side.
Bake for about 20 minutes, until the internal temperature reaches 150 degrees F (65 degrees C).
Top the chicken with mozzarella, then tomato slices. Bake for 5-10 more minutes, until the internal temperature reaches 165 degrees F (74 degrees C).
Let the chicken rest for 5 minutes. Drizzle with balsamic glaze and top with fresh basil.

49. Orzo Mac and Cheese

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

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

This creamy Orzo Mac and Cheese packs a ton of flavor in every bite! It’s savory, comforting, and so easy to make. The best part is that it comes together in less than 30 minutes!

Ingredients

2 ½ cups orzo (or small-shaped gluten-free pasta if needed)
3 tbsp butter*
4 tbsp flour (rice flour to make it gluten-free)
2 cups milk*
1 tsp dijon mustard ((optional))
½ tsp garlic powder ((optional))
¼ tsp ground nutmeg ((optional))
½ tsp salt
¼ tsp black pepper
1 cup shredded cheddar*
1 cup shredded smoked gouda

Instructions Cook orzo

Cook your orzo in boiling salted water until al dente, following the packaging instructions. In the meantime, make the sauce.

Roux

Into a medium pot or a cast-iron skillet, melt butter over medium-low heat. Once it starts to gently bubble, add the flour and whisk until a paste is formed. Let it cook for 2-3 minutes, bubbling gently.

Cheese sauce

Gradually add the milk while mixing constantly to prevent clumps from forming. Add in the Dijon mustard (optional), ground nutmeg (optional), garlic powder (optional), salt, and black pepper. Mix well.
Add the shredded cheese and use a spatula to stir until it melts.
Add the cooked orzo and stir until it’s well coated. At this point, you can taste and adjust the flavor if needed, maybe adding more salt or black pepper if desired. Serve right away!

50. Instant Pot Chicken Bacon Corn Chowder

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

Recipe details: Prep: PT30M · Cook: PT1H30M · Total: PT2H · Yield: 6

This delicious chicken bacon corn chowder will satisfy your craving for comfort food any day of the week. The best part is that it all cooks together quick in the Instant Pot. Next-day leftovers are even better!

Ingredients

4 split chicken breasts, cut into chunks
2 steamfresh bags of frozen corn
1 lb of bacon, chopped
1 medium onion, chopped
3 large Russet potatoes
2 32 oz boxes chicken stock
1 red pepper, chopped
8 oz cream cheese, softened
16 oz heavy cream

Instructions

Using the Saute function, brown bacon and onions in the Instant Pot
Drain any remaining grease
Add chicken, corn, potatoes, and broth
Seal and Pressure cook on high 90 minutes.
NPR
Season with salt and pepper as needed.
Add cream cheese and heavy cream and stir.
Top each bowl individually with red peppers

51. Garlic Chili Oil Noodles with Cilantro

Garlic Chili Oil Noodles with Cilantro is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘2’, ‘2 (with vegetables)’]

Easy, simple, and delicious, these Garlic Chili Oil Noodles come together in just 15 minutes! They’re finished with a generous amount of chopped cilantro for a fresh and tasty meal!

Ingredients

4 oz (110gr) noodles of choice, we use wheat noodles ((use gluten-free if needed))
1 tsp sesame oil
1 tbsp chili powder
½ vegetable bouillon cube, crumbled ((or sub with 1/4 tsp salt))
1 ½ tablespoons soy sauce ((use tamari if gluten-free))
3 cloves garlic, minced
1 tsp minced ginger ((optional))
1 green onion, thinly chopped
2 ½ tablespoons neutral oil ((we use light-tasting olive oil))
Juice of 1/2 lime
⅓ cup chopped fresh cilantro
1 tbsp oil, for cooking
½ medium red onion, sliced
1 medium carrot, sliced
1 medium red bell pepper, sliced

Instructions Cook noodles

Fill a medium pot with water and bring to a boil. Add ½ tsp salt and noodles and stir. Cook them according to packaging instructions. Then, drain and transfer to a plate. Add sesame oil and toss to coat. Set aside.

Chili oil

To a medium bowl, add soy sauce, chili powder, bouillon cube, garlic, ginger (optional), and spring onion. Mix until a paste has formed. If it appears too dry, add a little bit more soy sauce (but don’t overdo it).
Add a skillet over medium heat. Add the oil and heat until smoking hot. Once it starts to smoke, remove it from the heat and pour over the chili paste. Mix until well combined.

Vegetables

Using the same skillet, add more oil if needed and cook the vegetables for 5-6 minutes, until lightly golden, but still crunchy.

Assembling

Add the noodles to the skillet, alongside the chili oil, and toss until well coated. Remove from the heat if you haven’t already. Stir in the chopped cilantro and lime juice. Serve!

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.

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49. Orzo Mac and Cheese

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51. Garlic Chili Oil Noodles with Cilantro

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