Top 80 Easy Family Dinner Recipes Everyone Will Love in 2025

Getting dinner on the table every single night can feel like running a marathon that never ends. Trust me, I've been there – staring into the fridge at 5 PM, wondering what magical meal I can whip up with leftover chicken, half a bell pepper, and my kids' diminishing patience. That's exactly why I've put together this collection of easy family dinner recipes that have saved my sanity (and my family's stomachs) more times than I can count.

Over the years, I've discovered that the secret to stress-free weeknight cooking isn't about being a gourmet chef – it's about having a solid arsenal of simple, reliable recipes that everyone actually wants to eat. These meals have become the backbone of our family dinner rotation, and I'm excited to share them with you.

1. One-Pot Creamy Chicken and Rice

Equipment Needed:

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Measuring cups and spoons

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1½ cups long-grain white rice
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in your Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper, then add them to the pot. Cook for about 5-6 minutes until they're golden brown on all sides. Don't worry about cooking them through completely – they'll finish cooking with the rice.
2. Remove the chicken to a plate and set aside. In the same pot, add the diced onion and cook for 3-4 minutes until it's soft and translucent. Add the garlic and cook for another 30 seconds until fragrant.
3. Pour in the rice and stir it around for about a minute, letting it toast slightly in the oil. This step adds so much flavor to the final dish.
4. Add the chicken broth, heavy cream, paprika, and thyme. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pot – that's where all the flavor lives!
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Add the chicken back to the pot along with the frozen peas. Cover and continue cooking for another 5-7 minutes until the rice is tender and the chicken is cooked through.
7. Remove from heat and stir in the cheddar cheese until melted and creamy. Let it rest for 5 minutes before serving. Garnish with fresh parsley.

Best Pairings:

• A simple green salad with balsamic vinaigrette
• Garlic bread or crusty French bread
• Steamed broccoli or green beans
• A glass of crisp white wine for the adults

Nutrition Information (per serving, serves 6):

• Calories: 485
• Protein: 32g
• Carbohydrates: 42g
• Fat: 19g
• Fiber: 2g
• Sodium: 580mg

2. Sheet Pan Honey Garlic Salmon and Vegetables

Equipment Needed:

• Large rimmed baking sheet
• Parchment paper
• Small mixing bowl
• Silicone basting brush

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 3 tablespoons olive oil, divided

For the honey garlic sauce:

• ¼ cup honey
• 3 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated fresh ginger
• ½ teaspoon red pepper flakes (optional)
• Sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper. This is my go-to weeknight meal because everything cooks together, which means less cleanup!
2. Place the halved baby potatoes on the baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, toss to coat, and spread them out in a single layer. Pop them in the oven for 15 minutes to get a head start since they take longer to cook than everything else.
3. While the potatoes are roasting, whisk together all the honey garlic sauce ingredients in a small bowl. Set aside about 2 tablespoons of the sauce for serving later.
4. After 15 minutes, remove the baking sheet and push the potatoes to one side. Add the broccoli and bell peppers, drizzle with the remaining tablespoon of olive oil, and season with salt and pepper.
5. Make space in the center of the sheet pan for the salmon fillets. Place them skin-side down and brush generously with the honey garlic sauce.
6. Return everything to the oven and bake for 12-15 minutes, until the salmon flakes easily with a fork and the vegetables are tender with slightly crispy edges.
7. Drizzle the reserved sauce over the salmon, sprinkle with sesame seeds and sliced green onions, and serve immediately.

Best Pairings:

• Steamed jasmine or brown rice
• A crisp cucumber salad
• Miso soup
• Check out my Asian-inspired side dishes collection for more ideas

Nutrition Information (per serving, serves 4):

• Calories: 420
• Protein: 36g
• Carbohydrates: 38g
• Fat: 14g
• Omega-3 fatty acids: 2.2g
• Fiber: 4g
• Sodium: 680mg

3. Slow Cooker Beef and Bean Chili

Equipment Needed:

• 6-quart slow cooker
• Large skillet
• Can opener
• Wooden spoon

Ingredients:

• 2 lbs ground beef (85/15 lean)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• 2 cups beef broth
• 2 tablespoons tomato paste
• Salt and pepper to taste

Toppings:

• Shredded cheese
• Sour cream
• Chopped green onions
• Tortilla chips
• Fresh cilantro

Instructions:

1. Start by browning the ground beef in a large skillet over medium-high heat. I like to break it up really well with my wooden spoon so there aren't any large chunks. Once it's nicely browned (about 6-8 minutes), drain the excess fat.
2. Add the diced onion to the beef and cook for another 3-4 minutes until the onion softens. Toss in the garlic and cook for 30 seconds more. The smell at this point is absolutely incredible!
3. Transfer the beef mixture to your slow cooker. Add all the canned tomatoes, tomato sauce, and beans. Then sprinkle in all the spices and give everything a good stir.
4. Pour in the beef broth and add the tomato paste. Mix thoroughly until the tomato paste is well incorporated. I find using a whisk helps break up the tomato paste better than a spoon.
5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it cooks, the more the flavors meld together. I prefer the low and slow method when I have time.
6. About 30 minutes before serving, taste and adjust seasonings. Sometimes I add a bit more salt or a squeeze of lime juice to brighten it up.
7. Serve hot with all your favorite toppings. My kids love making their own "chili bar" where they can choose their own toppings.

Best Pairings:

• Homemade cornbread or corn muffins
• Baked potato or sweet potato
• Simple green salad
• Cold beer or iced tea

Nutrition Information (per serving, serves 8):

• Calories: 385
• Protein: 28g
• Carbohydrates: 35g
• Fat: 14g
• Fiber: 11g
• Sodium: 720mg

4. Baked Ziti with Hidden Vegetables

Equipment Needed:

• 9x13 inch baking dish
• Large pot for pasta
• Food processor
• Colander

Ingredients:

• 1 lb ziti pasta
• 1 lb ground Italian sausage
• 1 medium zucchini, finely chopped
• 1 cup mushrooms, finely chopped
• 1 carrot, finely grated
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) crushed tomatoes
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 egg
• 2 tablespoons fresh basil, chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F and spray your baking dish with cooking spray. Cook the ziti according to package directions, but stop 2 minutes short of the recommended time. The pasta will finish cooking in the oven, and this prevents mushy ziti!
2. While the pasta cooks, brown the Italian sausage in a large skillet, breaking it into small pieces. Here's my sneaky parent trick: once the meat is almost done, add the finely chopped zucchini, mushrooms, and grated carrot. The vegetables practically disappear into the meat, and my kids never know they're eating extra veggies!
3. Add the marinara sauce and crushed tomatoes to the meat mixture. Let it simmer for about 10 minutes while you prepare the cheese mixture.
4. In a bowl, combine the ricotta cheese, 1 cup of mozzarella, half the Parmesan, egg, basil, and Italian seasoning. Mix well and season with a bit of salt and pepper.
5. Drain the pasta and return it to the pot. Add the meat sauce and stir to combine. Pour half of this mixture into your prepared baking dish.
6. Drop spoonfuls of the ricotta mixture over the pasta and gently spread it out. Don't worry about making it perfect – rustic is beautiful!
7. Top with the remaining pasta mixture, then sprinkle with the remaining mozzarella and Parmesan cheeses.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and starting to brown on top.
9. Let it rest for 10 minutes before serving. This waiting time is crucial – it helps everything set up nicely for serving.

Best Pairings:

• Garlic bread or breadsticks
• Caesar salad
• Roasted vegetables
• A robust red wine

Nutrition Information (per serving, serves 8):

• Calories: 445
• Protein: 26g
• Carbohydrates: 48g
• Fat: 18g
• Fiber: 4g
• Sodium: 890mg

5. Teriyaki Chicken Stir-Fry

Equipment Needed:

• Large wok or skillet
• Sharp knife
• Cutting board
• Rice cooker (optional)

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

For the teriyaki sauce:

• ½ cup soy sauce
• ¼ cup water
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• ¼ teaspoon red pepper flakes

For serving:

• 4 cups cooked white or brown rice
• Sesame seeds
• Sliced green onions

Instructions:

1. First, make the teriyaki sauce by whisking together all sauce ingredients in a bowl until the cornstarch is completely dissolved. Set aside – this is going to make your kitchen smell amazing!
2. Heat 1 tablespoon of oil in your wok over high heat. Add the chicken pieces in a single layer (work in batches if needed) and let them sear without moving for about 2 minutes. This creates that nice golden crust we're after.
3. Flip the chicken and cook for another 2 minutes, then remove to a plate. The chicken won't be fully cooked yet, but that's okay – it'll finish cooking when we add it back later.
4. Add the remaining oil to the wok and toss in the broccoli and bell pepper. Stir-fry for 2-3 minutes until they start to soften but still have some crunch.
5. Add the snap peas and mushrooms, and continue stir-frying for another 2 minutes. Push all the vegetables to the sides of the wok, creating a well in the center.
6. Add the garlic and ginger to the center and cook for 30 seconds until fragrant. Then mix everything together – the smell at this point is absolutely incredible!
7. Return the chicken to the wok and give the teriyaki sauce another quick whisk before pouring it over everything. The sauce will start to thicken almost immediately.
8. Stir-fry for 2-3 more minutes until the chicken is cooked through and everything is coated in that glossy, delicious sauce.
9. Serve immediately over rice and garnish with sesame seeds and green onions.

Best Pairings:

• Egg rolls or pot stickers
• Miso soup
• Asian cucumber salad
• Green tea or sake

Nutrition Information (per serving, serves 4):

• Calories: 380
• Protein: 35g
• Carbohydrates: 42g
• Fat: 8g
• Fiber: 3g
• Sodium: 920mg

6. Creamy Tomato Tortellini Soup

Equipment Needed:

• Large soup pot or Dutch oven
• Immersion blender (optional but recommended)
• Ladle
• Wooden spoon

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 20 oz refrigerated cheese tortellini
• 2 cups fresh spinach
• ¼ cup fresh basil, chopped
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• Parmesan cheese for serving
• Crusty bread for serving

Instructions:

1. Melt the butter in your soup pot over medium heat. Add the diced onion and cook for about 5 minutes until it's soft and translucent. I love how the butter makes the onions extra sweet and flavorful.
2. Add the garlic and cook for another minute. Then pour in the crushed tomatoes and broth. Add the sugar (trust me on this – it balances the acidity of the tomatoes perfectly), oregano, and red pepper flakes.
3. Bring the soup to a simmer and let it cook for about 15 minutes, stirring occasionally. This is when your kitchen starts to smell like an Italian grandmother's!
4. If you like a smoother soup, use an immersion blender to partially blend it. I like to blend about half, leaving some texture. If you don't have an immersion blender, you can carefully transfer half to a regular blender, blend, and return it to the pot.
5. Stir in the heavy cream and bring back to a gentle simmer. Add the tortellini and cook according to package directions, usually 5-7 minutes.
6. In the last minute of cooking, add the fresh spinach and basil. They'll wilt quickly into the soup.
7. Taste and adjust seasonings. Sometimes I add a splash more cream if I want it extra rich, or a pinch more red pepper if we're feeling spicy.
8. Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread for dipping – it's mandatory in our house!

Best Pairings:

• Grilled cheese sandwiches
• Caesar salad
• Garlic breadsticks
• Italian sodas or wine

Nutrition Information (per serving, serves 6):

• Calories: 395
• Protein: 14g
• Carbohydrates: 48g
• Fat: 18g
• Fiber: 5g
• Sodium: 780mg

7. BBQ Pulled Pork Sandwiches (Slow Cooker)

Equipment Needed:

• 6-quart slow cooker
• Meat thermometer
• Two forks for shredding
• Large mixing bowl

Ingredients:

• 4-5 lb pork shoulder (also called pork butt)
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Salt and pepper

For the sauce:

• 1½ cups BBQ sauce (your favorite brand)
• ½ cup apple cider vinegar
• ½ cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce (optional)

For serving:

• 8-10 hamburger buns
• Coleslaw (store-bought or homemade)
• Pickle slices

Instructions:

1. Mix all the dry rub ingredients together in a small bowl. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the meat. Really massage it in there – don't be shy!
2. Place the seasoned pork in your slow cooker, fat side up. No need to add any liquid – the pork will create its own juices as it cooks.
3. Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours. You'll know it's done when the meat practically falls apart when you poke it with a fork. The internal temperature should reach 195-205°F.
4. While the pork is cooking, mix together all the sauce ingredients in a bowl. Set aside – we'll use this later.
5. Once the pork is done, carefully remove it from the slow cooker and place it in a large bowl. Let it rest for about 10 minutes until it's cool enough to handle.
6. Pour out all but about ½ cup of the juices from the slow cooker. Trust me, you want to keep some of those flavorful drippings!
7. Using two forks, shred the pork, discarding any large pieces of fat. This is my favorite part – the meat should just fall apart into perfect shreds.
8. Return the shredded pork to the slow cooker and add your BBQ sauce mixture. Stir well to combine and let it cook on LOW for another 30 minutes to let all those flavors meld together.
9. Pile the pulled pork high on hamburger buns, top with coleslaw and pickles, and prepare for happy faces around the dinner table!

Best Pairings:

• Corn on the cob
• Baked beans
• Mac and cheese
• Sweet potato fries
• Cold beer or sweet tea

Nutrition Information (per sandwich, makes 8-10):

• Calories: 485
• Protein: 28g
• Carbohydrates: 52g
• Fat: 18g
• Fiber: 2g
• Sodium: 980mg

8. Chicken Fajita Casserole

Equipment Needed:

• 9x13 inch baking dish
• Large skillet
• Sharp knife
• Cutting board

Ingredients:

• 3 cups cooked rice (white or brown)
• 1.5 lbs boneless, skinless chicken breasts, cut into strips
• 2 tablespoons olive oil
• 1 packet fajita seasoning
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 2 cups shredded Mexican cheese blend
• 1 cup salsa
• ½ cup sour cream

Toppings:

• Diced tomatoes
• Sliced jalapeños
• Fresh cilantro
• Avocado slices
• Extra sour cream
• Lime wedges

Instructions:

1. Preheat your oven to 350°F and spray your baking dish with cooking spray. Spread the cooked rice evenly in the bottom of the dish – this forms our delicious base layer.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sprinkle with half the fajita seasoning. Cook for about 5-6 minutes until the chicken is golden and cooked through. Remove to a plate.
3. In the same skillet (don't clean it – those browned bits add flavor!), add the sliced peppers and onions. Sprinkle with the remaining fajita seasoning and cook for about 5 minutes until they're softened but still have a little bite to them.
4. Add the cooked chicken back to the skillet along with the black beans and corn. Give everything a good stir and cook for another 2 minutes just to warm through.
5. In a small bowl, mix the salsa and sour cream together. This creates a creamy, tangy sauce that ties everything together beautifully.
6. Pour half of the salsa-sour cream mixture over the rice in your baking dish and spread it out. Then add all the chicken and vegetable mixture on top.
7. Drizzle the remaining salsa-sour cream mixture over the top, then sprinkle with all that glorious cheese.
8. Bake for 25-30 minutes until the cheese is melted and bubbly and the edges are starting to get golden brown.
9. Let it rest for 5 minutes before serving. Set out all the toppings and let everyone customize their portion – it's like fajita night but easier!

Best Pairings:

• Tortilla chips and guacamole
• Mexican street corn salad
• Margaritas or Mexican beer
• Churros for dessert

Nutrition Information (per serving, serves 8):

• Calories: 425
• Protein: 28g
• Carbohydrates: 45g
• Fat: 16g
• Fiber: 6g
• Sodium: 820mg

9. Classic Meatloaf with Mashed Potatoes

Equipment Needed:

• 9x5 inch loaf pan
• Large mixing bowl
• Potato masher
• Large pot for potatoes

Ingredients:

For the meatloaf:

• 2 lbs ground beef (80/20 blend)
• 1 cup breadcrumbs
• 1 medium onion, finely diced
• 2 eggs, beaten
• ½ cup milk
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the glaze:

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

For the mashed potatoes:

• 3 lbs russet potatoes, peeled and quartered
• ½ cup butter
• ½ cup warm milk
• Salt and pepper to taste
• Chives for garnish (optional)

Instructions:

1. Preheat your oven to 350°F. In a small bowl, mix together all the glaze ingredients and set aside. This sweet and tangy topping is what makes this meatloaf extra special!
2. In a large bowl, combine all the meatloaf ingredients. Here's my secret: use your hands to mix everything together, but don't overmix. You want it just combined – overworking the meat makes it tough.
3. Transfer the meat mixture to your loaf pan and shape it into a loaf. Smooth the top with your hands or a spatula.
4. Spread half of the glaze over the top of the meatloaf. Save the other half for later – we'll add it partway through cooking for extra flavor.
5. Bake for 45 minutes, then remove and spread the remaining glaze on top. Return to the oven for another 15-20 minutes until the internal temperature reaches 160°F.
6. While the meatloaf is cooking, make the mashed potatoes. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
7. Drain the potatoes well and return them to the hot pot. Let them sit for a minute to let excess moisture evaporate – this is key for fluffy mashed potatoes!
8. Add the butter and mash until smooth. Gradually add the warm milk until you reach your desired consistency. Season generously with salt and pepper.
9. Let the meatloaf rest for 10 minutes before slicing. This helps it hold together better when you cut it.

Best Pairings:

• Green beans or roasted carrots
• Dinner rolls
• Garden salad
• Apple pie for dessert

Nutrition Information (per serving, serves 6):

• Calories: 520
• Protein: 32g
• Carbohydrates: 48g
• Fat: 22g
• Fiber: 3g
• Sodium: 680mg

10. Vegetable Fried Rice

Equipment Needed:

• Large wok or skillet
• Rice cooker (for pre-cooking rice)
• Wooden spoon or wok spatula

Ingredients:

• 4 cups day-old cooked rice (cold)
• 3 tablespoons vegetable oil, divided
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• ½ cup corn kernels
• 4 green onions, sliced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• White pepper to taste
• Optional: diced ham, shrimp, or tofu

Instructions:

1. First things first – this recipe works best with day-old rice that's been refrigerated. Fresh rice is too moist and will make your fried rice mushy. I always make extra rice when I'm cooking just so I have some ready for fried rice later in the week!
2. Heat 1 tablespoon of oil in your wok over high heat. Add the beaten eggs and scramble them quickly, breaking them into small pieces. Remove them to a plate and set aside.
3. Add another tablespoon of oil to the wok. Toss in the frozen peas, carrots, and corn. Stir-fry for about 2-3 minutes until they're heated through and starting to get a little color.
4. Push the vegetables to the side and add the remaining oil to the center. Add the garlic and ginger, stirring for about 30 seconds until fragrant.
5. Now add your cold rice, breaking up any clumps with your spatula. This is where having day-old rice really matters – it breaks apart easily and doesn't stick together.
6. Stir-fry the rice for about 3-4 minutes, making sure to keep everything moving. You want some of the rice to get a little crispy on the bottom – that's where the magic happens!
7. Add the soy sauce, oyster sauce, and sesame oil. Toss everything together until the rice is evenly colored and heated through.
8. Add back the scrambled eggs and most of the green onions (save some for garnish). Give everything one final toss.
9. Taste and adjust seasonings – sometimes I add a bit more soy sauce or a pinch of white pepper.

Best Pairings:

• Egg rolls or spring rolls
• Hot and sour soup
• Stir-fried vegetables
• Fortune cookies for the kids

Nutrition Information (per serving, serves 6):

• Calories: 285
• Protein: 9g
• Carbohydrates: 42g
• Fat: 10g
• Fiber: 2g
• Sodium: 580mg

11. Cheesy Bacon Ranch Chicken Bake

Equipment Needed:

• 9x13 inch baking dish
• Meat mallet
• Mixing bowls
• Sharp knife

Ingredients:

• 4 large chicken breasts (about 2 lbs)
• 8 slices bacon, cooked and crumbled
• 1 packet ranch dressing mix
• 8 oz cream cheese, softened
• 1½ cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat your oven to 375°F and grease your baking dish. If your chicken breasts are thick, pound them to about ¾-inch thickness. This helps them cook evenly and stay juicy!
2. Season both sides of the chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden. They won't be cooked through – we just want that nice color.
3. Transfer the seared chicken to your baking dish, arranging them in a single layer.
4. In a mixing bowl, combine the softened cream cheese, ranch dressing mix, and chicken broth. Whisk until smooth and creamy. This mixture might seem thick at first, but it'll thin out beautifully in the oven.
5. Pour the ranch mixture over the chicken, making sure each piece is well coated. Sprinkle the crumbled bacon evenly over the top.
6. Mix the cheddar and mozzarella cheeses together, then sprinkle over everything. The combination of cheeses gives you both flavor and that perfect cheese pull!
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the chicken reaches 165°F and the cheese is bubbly and golden.
8. Let it rest for 5 minutes before serving. Garnish with fresh chives for a pop of color and fresh flavor.

Best Pairings:

• Loaded baked potatoes
• Steamed broccoli or green beans
• Garden salad with ranch dressing
• Garlic Texas toast

Nutrition Information (per serving, serves 4):

• Calories: 580
• Protein: 48g
• Carbohydrates: 8g
• Fat: 38g
• Fiber: 0g
• Sodium: 980mg

12. Beef Stroganoff with Egg Noodles

Equipment Needed:

• Large skillet or sauté pan
• Large pot for noodles
• Wooden spoon
• Measuring cups

Ingredients:

• 1.5 lbs beef sirloin, cut into thin strips
• 12 oz wide egg noodles
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 cup sour cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Start by cooking the egg noodles according to package directions. Drain and toss with a little butter to prevent sticking. Set aside and keep warm.
2. Season the beef strips generously with salt and pepper. Heat butter and olive oil in your large skillet over medium-high heat. Working in batches (don't overcrowd!), sear the beef strips for 1-2 minutes per side. Transfer to a plate.
3. In the same skillet, add the sliced onions and cook for 3-4 minutes until softened. Add the mushrooms and cook for another 5 minutes until they release their moisture and start to brown.
4. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir for about a minute – this helps thicken our sauce.
5. Gradually pour in the beef broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Bring to a simmer and let it cook for 3-4 minutes until the sauce starts to thicken.
6. Return the beef and any accumulated juices to the skillet. Simmer for 2-3 minutes just to warm through – don't overcook the beef or it'll get tough!
7. Remove from heat and stir in the sour cream. This is crucial – if the pan is too hot, the sour cream will curdle. The residual heat is perfect for creating that creamy sauce.
8. Serve immediately over the warm egg noodles and garnish with fresh parsley. This is comfort food at its finest!

Best Pairings:

• Crusty French bread
• Roasted asparagus
• Simple cucumber salad
• Red wine

Nutrition Information (per serving, serves 6):

• Calories: 485
• Protein: 28g
• Carbohydrates: 42g
• Fat: 22g
• Fiber: 2g
• Sodium: 520mg

13. Taco Tuesday Loaded Nachos

Equipment Needed:

• Large rimmed baking sheet
• Large skillet
• Can opener
• Cheese grater (if grating your own cheese)

Ingredients:

• 1 large bag (13 oz) tortilla chips
• 1 lb ground beef or turkey
• 1 packet taco seasoning
• 1 can (15 oz) refried beans
• 2 cups shredded Mexican cheese blend
• 1 cup shredded Monterey Jack cheese
• 1 can (4 oz) diced green chiles
• 1 cup pico de gallo or salsa
• 1 cup sour cream
• 1 cup guacamole
• ½ cup sliced jalapeños
• ½ cup sliced black olives
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Preheat your oven to 375°F. Line your baking sheet with parchment paper for easy cleanup – trust me, you'll thank me later!
2. Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat, then add the taco seasoning and water according to package directions. Let it simmer until thickened.
3. While the meat is cooking, warm the refried beans in a small saucepan or microwave. I like to add a splash of water to make them easier to spread.
4. Now for the fun part – assembly! Spread half the tortilla chips on your baking sheet. Using a spoon, dot half the warm refried beans over the chips. It doesn't have to be perfect – rustic is beautiful!
5. Sprinkle half the seasoned meat over the first layer, then add half of each cheese. Add the remaining chips, then repeat with the rest of the beans, meat, and cheese.
6. Scatter the green chiles over the top and bake for 10-15 minutes until the cheese is completely melted and starting to bubble at the edges.
7. Remove from the oven and immediately top with all your cold toppings: pico de gallo, dollops of sour cream and guacamole, jalapeños, olives, and cilantro.
8. Serve immediately with lime wedges. Put the whole sheet pan in the middle of the table and let everyone dig in – it's nacho average dinner!

Best Pairings:

• Mexican rice
• Margaritas or Mexican sodas
• Fresh fruit salad
• Churros for dessert

Nutrition Information (per serving, serves 6):

• Calories: 580
• Protein: 25g
• Carbohydrates: 48g
• Fat: 34g
• Fiber: 8g
• Sodium: 1120mg

14. Creamy Mushroom and Spinach Stuffed Shells

Equipment Needed:

• Large pot for pasta
• 9x13 inch baking dish
• Large skillet
• Piping bag or gallon zip-lock bag

Ingredients:

• 1 box (12 oz) jumbo pasta shells
• 2 tablespoons olive oil
• 16 oz mushrooms, finely chopped
• 3 cloves garlic, minced
• 10 oz frozen spinach, thawed and squeezed dry
• 15 oz ricotta cheese
• 1 cup shredded mozzarella, divided
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon nutmeg
• Salt and pepper to taste

For the sauce:

• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• ½ cup white wine (optional)
• 1 cup grated Parmesan cheese
• Salt, pepper, and nutmeg to taste

Instructions:

1. Cook the jumbo shells according to package directions, but stop 1 minute early. They'll finish cooking in the oven. Drain and rinse with cold water to stop the cooking process. Set aside on a baking sheet so they don't stick together.
2. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 8-10 minutes until they've released their moisture and are nicely browned. This concentrates their flavor beautifully!
3. Add the garlic and cook for another minute. Add the squeezed spinach and break it up with your spoon. Season with salt and pepper, then set aside to cool.
4. In a large bowl, mix the ricotta, ½ cup mozzarella, Parmesan, egg, Italian seasoning, and nutmeg. Add the cooled mushroom-spinach mixture and stir to combine.
5. For the sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly to prevent lumps. Add the wine if using.
6. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in the Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg.
7. Preheat oven to 375°F. Spread 1 cup of sauce in the bottom of your baking dish. Fill each shell with the ricotta mixture (I use a piping bag or zip-lock with the corner cut off) and arrange in the dish.
8. Pour the remaining sauce over the shells and sprinkle with the remaining ½ cup mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until bubbly.

Best Pairings:

• Garlic bread
• Caesar salad
• Roasted vegetables
• Italian wine

Nutrition Information (per serving, serves 6):

• Calories: 485
• Protein: 24g
• Carbohydrates: 52g
• Fat: 20g
• Fiber: 4g
• Sodium: 680mg

15. Asian Lettuce Wraps

Equipment Needed:

• Large skillet or wok
• Sharp knife
• Small mixing bowls
• Wooden spoon

Ingredients:

• 1 lb ground chicken or turkey
• 1 tablespoon vegetable oil
• 1 can (8 oz) water chestnuts, diced
• ½ cup mushrooms, diced
• 2 carrots, finely diced
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 head butter lettuce, leaves separated

For the sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes

For serving:

• Crispy rice noodles
• Chopped peanuts
• Fresh cilantro
• Lime wedges
• Sriracha sauce

Instructions:

1. First, make the sauce by whisking all sauce ingredients together in a small bowl until the cornstarch is dissolved. Set aside – this magical mixture will transform our simple ingredients!
2. Heat oil in your skillet over medium-high heat. Add the ground chicken and cook, breaking it up with your spoon, for about 5 minutes until it's no longer pink.
3. Add the water chestnuts, mushrooms, and carrots. Stir-fry for 3-4 minutes until the vegetables start to soften. The water chestnuts add such a nice crunch!
4. Create a well in the center and add the garlic and ginger. Cook for 30 seconds until fragrant, then mix everything together.
5. Give the sauce another quick whisk (the cornstarch likes to settle), then pour it over the chicken mixture. It'll thicken up quickly – keep stirring!
6. Cook for another 2-3 minutes until everything is well coated and the sauce is glossy. Remove from heat and stir in the green onions.
7. To serve, spoon the mixture into lettuce cups and let everyone add their own toppings. My kids love the crispy rice noodles on top!

Best Pairings:

• Egg drop soup
• Fried rice
• Spring rolls
• Asian cucumber salad

Nutrition Information (per serving, serves 4):

• Calories: 285
• Protein: 24g
• Carbohydrates: 18g
• Fat: 12g
• Fiber: 3g
• Sodium: 780mg

16. Loaded Baked Potato Soup

Equipment Needed:

• Large soup pot or Dutch oven
• Potato masher
• Ladle
• Sharp knife

Ingredients:

• 6 large russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 4 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• ⅓ cup flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese
• ½ cup sour cream
• Salt and pepper to taste

Toppings:

• Extra bacon bits
• Shredded cheese
• Green onions
• Sour cream
• Chives

Instructions:

1. Start by cooking the bacon in your soup pot until crispy. Remove with a slotted spoon and set aside on paper towels. Pour out all but 1 tablespoon of the bacon fat.
2. Add butter to the pot with the remaining bacon fat. Once melted, add the diced onion and cook for 5 minutes until soft. Add garlic and cook for another minute.
3. Sprinkle the flour over the onions and stir constantly for about 2 minutes. This creates a roux that'll thicken our soup perfectly.
4. Gradually add the chicken broth, whisking constantly to prevent lumps. Add the diced potatoes and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender. Using a potato masher, mash about half the potatoes right in the pot. This gives the soup body while keeping some chunks for texture.
6. Stir in the milk and heavy cream. Bring back to a gentle simmer – don't let it boil or the dairy might curdle.
7. Remove from heat and stir in the cheese until melted. Add the sour cream and half the cooked bacon. Season generously with salt and pepper.
8. Ladle into bowls and go crazy with toppings. In our house, more toppings = more happiness!

Best Pairings:

• Crusty bread or breadsticks
• Simple green salad
• Cold beer
• Apple crisp for dessert

Nutrition Information (per serving, serves 8):

• Calories: 420
• Protein: 14g
• Carbohydrates: 38g
• Fat: 24g
• Fiber: 3g
• Sodium: 720mg

17. Mediterranean Baked Cod

Equipment Needed:

• 9x13 inch baking dish
• Sharp knife
• Cutting board
• Small mixing bowl

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• ¼ cup capers, drained
• ½ red onion, thinly sliced
• 1 lemon, thinly sliced
• ¼ cup fresh basil, chopped
• 2 tablespoons fresh oregano
• ½ cup crumbled feta cheese
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F. Drizzle olive oil in your baking dish and spread it around. This creates a flavorful base and prevents sticking.
2. Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Arrange them in the baking dish with a little space between each fillet.
3. In a bowl, mix together the cherry tomatoes, olives, capers, red onion, and garlic. This Mediterranean mixture is what makes this dish so special!
4. Spoon the tomato mixture over and around the cod fillets. Tuck lemon slices between the fillets and scatter the herbs over everything.
5. Drizzle with a bit more olive oil and season the vegetables with salt and pepper. Don't be shy with the seasoning – it brings everything together.
6. Bake for 18-22 minutes until the cod flakes easily with a fork and the tomatoes have burst and created a light sauce.
7. Remove from oven and immediately sprinkle with crumbled feta. The heat will slightly soften it while keeping some texture.
8. Serve with lemon wedges for squeezing over the top. This bright, fresh meal makes me feel like I'm dining on the Mediterranean coast!

Best Pairings:

• Orzo or couscous
• Greek salad
• Warm pita bread
• White wine

Nutrition Information (per serving, serves 4):

• Calories: 285
• Protein: 32g
• Carbohydrates: 12g
• Fat: 14g
• Fiber: 3g
• Sodium: 580mg

18. Sloppy Joe Sliders

Equipment Needed:

• Large skillet
• Wooden spoon
• Baking sheet
• Pastry brush

Ingredients:

• 2 lbs ground beef
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• Salt and pepper to taste

For the sliders:

• 24 slider buns
• 3 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 tablespoon sesame seeds
• Pickle slices
• Shredded cheddar cheese (optional)

Instructions:

1. Brown the ground beef in your large skillet over medium-high heat, breaking it up as it cooks. Once browned, transfer to a plate and drain most of the fat, leaving about a tablespoon in the pan.
2. Add the onion and bell pepper to the skillet and cook for 5 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Return the beef to the skillet. In a bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, and chili powder. This homemade sauce beats the canned stuff every time!
4. Pour the sauce over the meat mixture and stir well. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the mixture thickens. Season with salt and pepper.
5. While the sloppy joe mixture simmers, prepare your slider buns. Preheat oven to 350°F. Slice the slider buns in half horizontally, keeping the top and bottom halves intact.
6. Place the bottom halves on a baking sheet. Mix the melted butter with garlic powder and brush on the cut sides of both halves.
7. Spoon the sloppy joe mixture onto the bottom buns, add pickle slices and cheese if using, then place the top buns on. Brush the tops with remaining butter and sprinkle with sesame seeds.
8. Bake for 10-12 minutes until the tops are golden and the cheese (if using) is melted. These disappear fast at our dinner table!

Best Pairings:

• Sweet potato fries
• Coleslaw
• Corn on the cob
• Watermelon slices

Nutrition Information (per slider, makes 24):

• Calories: 185
• Protein: 9g
• Carbohydrates: 22g
• Fat: 7g
• Fiber: 1g
• Sodium: 380mg

19. Chicken Parmesan Casserole

Equipment Needed:

• 9x13 inch baking dish
• Three shallow dishes for breading
• Meat mallet
• Wire rack

Ingredients:

• 4 large chicken breasts
• 2 cups Italian breadcrumbs
• 1 cup flour
• 3 eggs, beaten
• 1 cup grated Parmesan cheese, divided
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup fresh basil, chopped
• Olive oil spray
• Salt and pepper

Instructions:

1. Preheat oven to 375°F. Pound chicken breasts to about ½-inch thickness between plastic wrap. This ensures even cooking and tender results!
2. Set up your breading station: flour in the first dish, beaten eggs in the second, and breadcrumbs mixed with ½ cup Parmesan, Italian seasoning, and garlic powder in the third.
3. Season chicken with salt and pepper. Dredge each piece in flour, then egg, then the breadcrumb mixture, pressing gently to adhere.
4. Place breaded chicken on a wire rack set over a baking sheet. Spray both sides generously with olive oil spray. This gives us that crispy coating without deep frying!
5. Bake for 20 minutes, flip, and bake another 15 minutes until golden and cooked through (165°F internal temp).
6. Spread 1 cup marinara sauce in your baking dish. Cut the chicken into bite-sized pieces and arrange over the sauce.
7. Top with remaining marinara, then sprinkle with mozzarella and remaining Parmesan. Bake for 20-25 minutes until bubbly and golden.
8. Let rest for 5 minutes, then garnish with fresh basil before serving.

Best Pairings:

• Spaghetti or angel hair pasta
• Garlic bread
• Caesar salad
• Tiramisu for dessert

Nutrition Information (per serving, serves 6):

• Calories: 485
• Protein: 38g
• Carbohydrates: 42g
• Fat: 18g
• Fiber: 3g
• Sodium: 980mg

20. Shepherd's Pie

Equipment Needed:

• 9x13 inch baking dish
• Large skillet
• Potato masher
• Large pot

Ingredients:

For the meat layer:

• 2 lbs ground lamb or beef
• 1 large onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth
• 2 tablespoons flour
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• Salt and pepper

For the potato topping:

• 3 lbs russet potatoes, peeled and quartered
• ½ cup butter
• ½ cup warm milk
• 1 egg yolk
• Salt and pepper
• Paprika for sprinkling

Instructions:

1. Start with the potatoes. Boil them in salted water for 15-20 minutes until fork-tender. While they cook, let's work on that savory filling!
2. In a large skillet, brown the ground meat over medium-high heat, breaking it up as it cooks. Transfer to a plate and drain all but 1 tablespoon of fat.
3. In the same skillet, cook the onion and carrots for 5 minutes until starting to soften. Add garlic and cook for another minute.
4. Return the meat to the skillet and add tomato paste, stirring to coat everything. Cook for 2 minutes to develop the flavor.
5. Sprinkle flour over the mixture and stir for a minute. Add broth, Worcestershire sauce, herbs, and peas. Simmer for 10 minutes until thickened. Season well with salt and pepper.
6. Meanwhile, drain the potatoes and return them to the hot pot. Let them steam dry for a minute, then mash with butter and milk until smooth. Stir in the egg yolk (this helps them brown beautifully) and season.
7. Preheat oven to 400°F. Spread the meat mixture in your baking dish. Using a spoon or piping bag, dollop the mashed potatoes on top and spread gently. Create peaks and swirls with a fork – they'll get crispy!
8. Sprinkle with paprika and bake for 25-30 minutes until the top is golden and the filling is bubbling around the edges. Let rest for 10 minutes before serving.

Best Pairings:

• Green beans or roasted Brussels sprouts
• Irish soda bread
• Simple salad
• Guinness or red wine

Nutrition Information (per serving, serves 8):

• Calories: 425
• Protein: 24g
• Carbohydrates: 38g
• Fat: 20g
• Fiber: 4g
• Sodium: 480mg

21. Honey Sesame Chicken

Equipment Needed:

• Large skillet or wok
• Medium saucepan
• Mixing bowls
• Whisk

Ingredients:

• 2 lbs chicken thighs, cut into 1-inch pieces
• ½ cup cornstarch
• 3 eggs, beaten
• ¼ cup vegetable oil
• 3 green onions, sliced
• 2 tablespoons sesame seeds

For the sauce:

• ½ cup honey
• ¼ cup soy sauce
• 3 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• ½ teaspoon red pepper flakes

For serving:

• 4 cups cooked jasmine rice
• Steamed broccoli

Instructions:

1. Start by making the sauce. In a saucepan, whisk together honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Set aside – we'll heat it up later.
2. Set up your coating station: beaten eggs in one bowl, cornstarch in another. Season the chicken pieces with salt and pepper.
3. Dip each chicken piece in egg, then coat thoroughly in cornstarch. This double coating is what gives us that incredible crispy exterior!
4. Heat oil in your large skillet over medium-high heat. Working in batches (don't overcrowd!), fry the chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
5. While the chicken cooks, bring your sauce to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and becomes glossy.
6. Once all the chicken is cooked, return it to the skillet and pour the hot sauce over it. Toss everything together until the chicken is completely coated in that sticky, sweet glaze.
7. Remove from heat and sprinkle with sesame seeds and green onions. The aroma alone will have everyone rushing to the dinner table!
8. Serve immediately over rice with steamed broccoli on the side. The sauce is perfect for drizzling over everything!

Best Pairings:

• Steamed jasmine rice
• Stir-fried vegetables
• Egg rolls
• Green tea

Nutrition Information (per serving, serves 6):

• Calories: 445
• Protein: 28g
• Carbohydrates: 48g
• Fat: 16g
• Fiber: 1g
• Sodium: 720mg

22. Stuffed Bell Pepper Casserole

Equipment Needed:

• 9x13 inch baking dish
• Large skillet
• Rice cooker or pot
• Sharp knife

Ingredients:

• 1.5 lbs ground beef
• 6 bell peppers (mix of colors), diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups cooked rice
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups shredded mozzarella cheese, divided
• 1 cup shredded cheddar cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F and spray your baking dish with cooking spray. This deconstructed version of stuffed peppers is so much easier than the traditional method!
2. In a large skillet, brown the ground beef over medium-high heat. Remove to a plate and drain all but 1 tablespoon of fat from the pan.
3. Add the diced bell peppers and onion to the skillet. Cook for 5-7 minutes until they start to soften but still have a bit of crunch. Add garlic and cook for another minute.
4. Return the beef to the skillet along with the diced tomatoes, tomato sauce, Italian seasoning, and paprika. Let it simmer for 5 minutes to let the flavors meld together.
5. Remove from heat and stir in the cooked rice and 1 cup of mozzarella cheese. Mix everything together until well combined. Season with salt and pepper.
6. Transfer the mixture to your prepared baking dish and spread it out evenly. Top with the remaining mozzarella and all the cheddar cheese.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and starting to brown on top.
8. Let it rest for 5 minutes before serving. Garnish with fresh parsley. This gives you all the flavors of stuffed peppers without all the fussy work!

Best Pairings:

• Garlic bread
• Green salad
• Corn on the cob
• Chocolate chip cookies for dessert

Nutrition Information (per serving, serves 8):

• Calories: 385
• Protein: 24g
• Carbohydrates: 32g
• Fat: 18g
• Fiber: 3g
• Sodium: 620mg

23. Creamy Bacon Mac and Cheese

Equipment Needed:

• Large pot for pasta
• 9x13 inch baking dish
• Whisk
• Large saucepan

Ingredients:

• 1 lb elbow macaroni
• 8 slices bacon, cooked and crumbled
• 6 tablespoons butter
• 6 tablespoons flour
• 4 cups whole milk
• 1 cup heavy cream
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded Gruyere cheese
• 1 cup shredded mozzarella
• 1 teaspoon mustard powder
• ½ teaspoon cayenne pepper
• Salt and pepper to taste

For the topping:

• 1 cup panko breadcrumbs
• 3 tablespoons butter, melted
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh chives, chopped

Instructions:

1. Cook the macaroni according to package directions, but stop 1 minute short. It'll finish cooking in the oven. Drain and set aside.
2. While the pasta cooks, fry your bacon until crispy. Set aside on paper towels and crumble when cool. Save about 2 tablespoons of bacon fat – we'll use it for extra flavor!
3. In a large saucepan, melt butter with the reserved bacon fat over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. This roux is the foundation of our creamy sauce.
4. Gradually whisk in the milk and cream. Bring to a simmer and cook for 5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
5. Remove from heat and add all the cheeses (except the Parmesan for topping), mustard powder, and cayenne. Whisk until completely smooth and melted. Season with salt and pepper.
6. Add the cooked pasta and most of the bacon (save some for topping) to the cheese sauce. Stir until every piece of pasta is coated in that glorious cheese sauce.
7. Pour into your greased baking dish. Mix the panko, melted butter, Parmesan, and remaining bacon. Sprinkle this mixture over the top.
8. Bake at 375°F for 25-30 minutes until bubbly and golden brown on top. Let rest for 5 minutes, then garnish with chives. This is comfort food at its finest!

Best Pairings:

• BBQ pulled pork or ribs
• Coleslaw
• Cornbread
• Fresh fruit salad

Nutrition Information (per serving, serves 10):

• Calories: 625
• Protein: 26g
• Carbohydrates: 44g
• Fat: 38g
• Fiber: 2g
• Sodium: 820mg

24. Thai Basil Beef Stir-Fry

Equipment Needed:

• Large wok or skillet
• Sharp knife
• Small bowls for sauce
• Rice cooker

Ingredients:

• 1.5 lbs beef sirloin, sliced thin against the grain
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 Thai chiles, minced (or 1 jalapeño)
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 cups fresh Thai basil leaves

For the marinade:

• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil

For the sauce:

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• ¼ cup water

For serving:

• Jasmine rice
• Lime wedges
• Extra basil leaves

Instructions:

1. Start by marinating the beef. Combine the sliced beef with marinade ingredients and let it sit for 15 minutes while you prep everything else. This helps tenderize the meat and adds flavor.
2. Mix all the sauce ingredients in a small bowl and set aside. Having your sauce ready is crucial for stir-frying – everything moves fast!
3. Heat your wok over high heat until it's smoking. Add 1 tablespoon oil and swirl to coat. Add half the beef in a single layer and let it sear for 1 minute without moving. Flip and sear the other side. Remove to a plate and repeat with remaining beef.
4. Add the remaining oil to the wok. Add garlic and chiles, stirring for 10 seconds until fragrant. Don't let them burn!
5. Add the onion and bell pepper. Stir-fry for 2-3 minutes until they're crisp-tender. The high heat gives them that perfect wok char.
6. Return the beef to the wok and give the sauce a quick stir (cornstarch settles). Pour it over everything and stir-fry for 1-2 minutes until the sauce thickens and coats everything.
7. Remove from heat and add the basil leaves. Stir until they wilt – the residual heat is perfect for this. The aroma is absolutely intoxicating!
8. Serve immediately over jasmine rice with lime wedges on the side. That squeeze of lime at the end brightens everything up perfectly.

Best Pairings:

• Spring rolls
• Tom yum soup
• Thai iced tea
• Mango sticky rice for dessert

Nutrition Information (per serving, serves 4):

• Calories: 385
• Protein: 35g
• Carbohydrates: 18g
• Fat: 20g
• Fiber: 2g
• Sodium: 980mg

25. Chicken and Dumplings

Equipment Needed:

• Large Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Ladle

Ingredients:

For the chicken and broth:

• 3 lbs chicken thighs and breasts, bone-in
• 8 cups chicken broth
• 2 tablespoons butter
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons butter, cold
• 1 cup whole milk
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In your Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until vegetables start to soften. Add garlic and cook for another minute.
2. Add chicken pieces, broth, bay leaves, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes until the chicken is tender and cooked through.
3. Remove the chicken to a cutting board and let it cool slightly. Remove and discard the bay leaves. While it cools, let's make those fluffy dumplings!
4. For the dumplings, mix flour, baking powder, and salt in a bowl. Cut in the cold butter with a fork until the mixture looks like coarse crumbs. Stir in milk and parsley until just combined. Don't overmix – lumpy is good!
5. Shred the chicken, discarding skin and bones, and return it to the pot. Bring the broth back to a gentle simmer.
6. Drop the dumpling dough by large spoonfuls onto the simmering broth. You should get about 12 dumplings. Don't stir! The dumplings need to steam on top.
7. Cover tightly and simmer for 15 minutes without lifting the lid. The dumplings will puff up and cook through from the steam. This is the hardest part – no peeking!
8. After 15 minutes, check that the dumplings are cooked through (a toothpick should come out clean). Season the broth with salt and pepper. The result is pure comfort in a bowl!

Best Pairings:

• Buttermilk biscuits
• Simple green salad
• Sweet tea
• Apple cobbler for dessert

Nutrition Information (per serving, serves 8):

• Calories: 385
• Protein: 28g
• Carbohydrates: 32g
• Fat: 16g
• Fiber: 2g
• Sodium: 780mg

26. Baked Penne with Italian Sausage

Equipment Needed:

• Large pot for pasta
• Large skillet
• 9x13 inch baking dish
• Wooden spoon

Ingredients:

• 1 lb penne pasta
• 1.5 lbs Italian sausage (removed from casings)
• 1 jar (24 oz) marinara sauce
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup ricotta cheese
• 3 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• ¼ cup fresh basil, chopped
• 2 teaspoons Italian seasoning
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the penne according to package directions minus 2 minutes. It'll finish cooking in the oven. Drain and set aside – no need to rinse!
2. While the pasta cooks, brown the Italian sausage in a large skillet over medium-high heat, breaking it into bite-sized pieces. The smell of fennel and herbs from the sausage is amazing!
3. Remove the sausage to a plate. In the same skillet (keep those flavorful bits!), cook the onion for 5 minutes until soft. Add garlic and cook for another minute.
4. Add the marinara sauce, diced tomatoes, Italian seasoning, and red pepper flakes. Return the sausage to the skillet and simmer for 10 minutes. Taste and season with salt and pepper.
5. In a small bowl, mix the ricotta with ½ cup each of mozzarella and Parmesan, plus the fresh basil. This creamy mixture adds pockets of cheesy goodness throughout the dish!
6. Preheat your oven to 375°F and spray your baking dish. In a large bowl, combine the cooked pasta with the sausage sauce. Pour half into the baking dish.
7. Drop spoonfuls of the ricotta mixture over the pasta, then top with the remaining pasta. Sprinkle with the remaining mozzarella and Parmesan.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes until bubbly and golden. Let rest for 10 minutes before serving – if you can wait that long!

Best Pairings:

• Garlic bread
• Caesar salad
• Roasted zucchini
• Cannoli for dessert

Nutrition Information (per serving, serves 8):

• Calories: 520
• Protein: 28g
• Carbohydrates: 48g
• Fat: 24g
• Fiber: 3g
• Sodium: 980mg

27. Korean Beef Bowl

Equipment Needed:

• Large skillet
• Rice cooker
• Grater for ginger
• Small mixing bowl

Ingredients:

• 1.5 lbs ground beef
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• ½ cup soy sauce
• ⅓ cup brown sugar
• 2 tablespoons sesame oil
• ¼ teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 4 green onions, sliced
• 2 tablespoons sesame seeds

For serving:

• 4 cups cooked white rice
• Shredded carrots
• Sliced cucumbers
• Kimchi
• Fried egg (optional)
• Sriracha mayo

Instructions:

1. Start your rice in the rice cooker – we'll need it ready when the beef is done. This dish comes together so quickly!
2. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, red pepper flakes, and cornstarch. Set this sauce aside.
3. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until it's nicely browned and cooked through, about 5-7 minutes.
4. Push the beef to the sides of the pan and add the garlic and ginger to the center. Cook for 30 seconds until fragrant, then mix everything together.
5. Pour the sauce over the beef and stir well. Let it simmer for 2-3 minutes until the sauce thickens and coats the meat beautifully. The kitchen smells incredible at this point!
6. Remove from heat and stir in most of the green onions, saving some for garnish. Sprinkle with sesame seeds.
7. Serve over rice and let everyone customize their bowl with toppings. My kids love adding a fried egg on top – the runny yolk mixed with the sauce is heavenly!
8. Don't forget the sriracha mayo for those who like extra heat. This meal is on the table in under 20 minutes!

Best Pairings:

• Miso soup
• Edamame
• Asian slaw
• Mochi ice cream for dessert

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 32g
• Carbohydrates: 52g
• Fat: 18g
• Fiber: 2g
• Sodium: 1280mg

28. Chicken Pot Pie Casserole

Equipment Needed:

• 9x13 inch baking dish
• Large saucepan
• Whisk
• Can opener

Ingredients:

• 3 cups cooked chicken, diced
• 4 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• ⅓ cup flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• Salt and pepper to taste

For the topping:

• 1 can (16 oz) refrigerated biscuits
• 2 tablespoons butter, melted
• ½ teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F and grease your baking dish. This deconstructed version of chicken pot pie is so much easier than making pie crust!
2. In a large saucepan, melt butter over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until the vegetables are tender. This is your classic mirepoix base.
3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This creates our roux for thickening the sauce.
4. Gradually whisk in the chicken broth, making sure there are no lumps. Add the cream, thyme, and sage. Bring to a simmer and cook for 5 minutes until thickened.
5. Stir in the cooked chicken and frozen peas. Season generously with salt and pepper – remember, this is the only seasoning for the whole dish!
6. Pour the mixture into your prepared baking dish. Cut each biscuit in half and arrange them over the top of the filling.
7. Mix the melted butter with garlic powder and brush over the biscuits. This gives them amazing flavor and helps them brown beautifully.
8. Bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbling. Sprinkle with fresh parsley before serving. Pure comfort food!

Best Pairings:

• Simple green salad
• Cranberry sauce
• Dinner rolls
• Apple pie for dessert

Nutrition Information (per serving, serves 8):

• Calories: 385
• Protein: 22g
• Carbohydrates: 32g
• Fat: 20g
• Fiber: 2g
• Sodium: 820mg

29. Southwestern Black Bean Quinoa Bowl

Equipment Needed:

• Medium saucepan
• Large skillet
• Can opener
• Sharp knife

Ingredients:

• 1½ cups quinoa
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• Juice of 2 limes
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Toppings:

• Avocado slices
• Sour cream or Greek yogurt
• Shredded cheese
• Salsa
• Tortilla chips
• Hot sauce

Instructions:

1. Rinse the quinoa in a fine-mesh strainer until the water runs clear. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
2. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork. The quinoa should be fluffy and all the liquid absorbed.
3. While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add the bell peppers and onion. Cook for 5-7 minutes until they're tender but still have a little crunch.
4. Add garlic and cook for another minute. Stir in the black beans, corn, cumin, chili powder, and paprika. Cook for 3-4 minutes until everything is heated through.
5. Add the cooked quinoa to the skillet with the vegetables. Stir everything together and cook for another 2 minutes to let the flavors meld.
6. Remove from heat and stir in the lime juice and most of the cilantro (save some for garnish). Season with salt and pepper to taste.
7. Divide into bowls and let everyone add their favorite toppings. This is such a versatile dish – sometimes we add grilled chicken for extra protein!
8. The best part? Leftovers are even better the next day for lunch!

Best Pairings:

• Tortilla chips and guacamole
• Mexican street corn salad
• Margaritas or agua fresca
• Churros for dessert

Nutrition Information (per serving, serves 6):

• Calories: 285
• Protein: 11g
• Carbohydrates: 48g
• Fat: 6g
• Fiber: 9g
• Sodium: 420mg

30. French Onion Chicken Bake

Equipment Needed:

• 9x13 inch baking dish
• Large skillet
• Wooden spoon
• Cheese grater

Ingredients:

• 4 large chicken breasts
• 3 large onions, thinly sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup beef broth
• ½ cup dry white wine (or more broth)
• 1 tablespoon fresh thyme
• 2 cups shredded Gruyere cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F. Season chicken breasts generously with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Sear the chicken breasts for 3-4 minutes per side until golden brown. They won't be cooked through – that's okay! Transfer to your baking dish.
3. In the same skillet, melt butter with the remaining olive oil over medium heat. Add the sliced onions and a pinch of salt. This is where patience pays off!
4. Cook the onions for 20-25 minutes, stirring occasionally, until they're deeply caramelized and jammy. If they start to stick, add a splash of water and scrape up the brown bits.
5. Add garlic and thyme, cooking for another minute. Pour in the wine and broth, scraping up any browned bits. Let it simmer for 2-3 minutes.
6. Pour the onion mixture over the chicken breasts, making sure they're well covered. The onions create an incredible sauce as everything bakes.
7. Mix the Gruyere and mozzarella, then sprinkle over everything. Cover with foil and bake for 25 minutes.
8. Remove foil and bake for another 15-20 minutes until the cheese is bubbly and golden and the chicken reaches 165°F. Let rest for 5 minutes before serving. This tastes like French onion soup met chicken and they fell in love!

Best Pairings:

• Crusty French bread
• Roasted Brussels sprouts
• Simple arugula salad
• Red wine

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 42g
• Carbohydrates: 18g
• Fat: 26g
• Fiber: 2g
• Sodium: 580mg

31. Mexican Street Corn Pasta Salad

Equipment Needed:

• Large pot for pasta
• Large mixing bowl
• Grill pan or skillet
• Sharp knife

Ingredients:

• 1 lb pasta (like rotini or cavatappi)
• 4 cups corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 jalapeño, minced
• ½ red onion, finely diced
• ½ cup fresh cilantro, chopped
• ½ cup crumbled cotija cheese (or queso fresco)

For the dressing:

• ½ cup mayonnaise
• ½ cup sour cream
• Juice of 3 limes
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. This salad is served cold, so we want to cool that pasta down!
2. If using fresh corn, cut kernels from the cob. Heat olive oil in a grill pan or skillet over high heat. Add corn and cook without stirring for 2-3 minutes to get some char. Stir and cook another 2-3 minutes. This mimics that delicious street corn char!
3. If using frozen corn, thaw it first, then char it the same way. The little charred bits add so much flavor!
4. In a large bowl, whisk together all the dressing ingredients. Taste and adjust seasonings – you want it tangy, creamy, and slightly spicy.
5. Add the cooled pasta, charred corn, bell pepper, jalapeño, and red onion to the bowl with the dressing. Toss everything together until well coated.
6. Add most of the cilantro and cotija cheese, saving some for garnish. Give it another gentle toss.
7. Refrigerate for at least 30 minutes before serving to let the flavors meld. Before serving, give it a stir and garnish with remaining cilantro and cheese.
8. This is perfect for potlucks and barbecues – it actually gets better as it sits!

Best Pairings:

• Grilled chicken or steak
• Tortilla chips
• Watermelon slices
• Margaritas

Nutrition Information (per serving, serves 8):

• Calories: 385
• Protein: 10g
• Carbohydrates: 52g
• Fat: 18g
• Fiber: 3g
• Sodium: 320mg

32. Buffalo Chicken Stuffed Sweet Potatoes

Equipment Needed:

• Baking sheet
• Slow cooker
• Fork for shredding
• Small mixing bowl

Ingredients:

• 4 large sweet potatoes
• 2 lbs boneless, skinless chicken breasts
• ½ cup buffalo sauce, plus more for drizzling
• 4 oz cream cheese, softened
• ½ cup ranch dressing
• 1 cup shredded mozzarella cheese
• ½ cup crumbled blue cheese
• 4 green onions, sliced
• 2 tablespoons butter
• Salt and pepper to taste
• Celery sticks for serving

Instructions:

1. Preheat oven to 400°F. Scrub sweet potatoes and poke several times with a fork. Place on a baking sheet and bake for 45-60 minutes until tender when squeezed.
2. Meanwhile, place chicken breasts in your slow cooker with ¼ cup buffalo sauce. Cook on LOW for 4 hours or HIGH for 2 hours until easily shredded.
3. Remove chicken and shred with two forks. Return to slow cooker and add cream cheese, remaining buffalo sauce, and ranch dressing. Stir until creamy and combined.
4. When sweet potatoes are done, let them cool for 5 minutes. Cut lengthwise and fluff the insides with a fork, creating a well for the filling.
5. Season the sweet potato flesh with salt, pepper, and a pat of butter in each. This adds so much flavor to every bite!
6. Fill each sweet potato generously with the buffalo chicken mixture. Top with mozzarella and blue cheese.
7. Return to oven for 10 minutes until cheese is melted and bubbly. The combination of sweet and spicy is absolutely addictive!
8. Top with green onions and serve with celery sticks and extra buffalo sauce for drizzling. This healthy comfort food hybrid is always a hit!

Best Pairings:

• Ranch or blue cheese dressing for dipping
• Crispy kale chips
• Cold beer
• Carrot sticks

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 38g
• Carbohydrates: 42g
• Fat: 18g
• Fiber: 6g
• Sodium: 980mg

33. Tuscan White Bean and Sausage Soup

Equipment Needed:

• Large Dutch oven
• Wooden spoon
• Can opener
• Ladle

Ingredients:

• 1 lb Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups kale, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
• 1 bay leaf
• Parmesan rind (optional but amazing!)
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions:

1. In your Dutch oven, brown the Italian sausage over medium-high heat, breaking it into bite-sized pieces. Remove to a plate and set aside.
2. Add olive oil to the pot. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables start to soften. This classic soffritto base builds incredible flavor!
3. Add garlic and cook for another minute. Return the sausage to the pot along with the beans, broth, tomatoes, oregano, basil, red pepper flakes, and bay leaf.
4. If you have a Parmesan rind, add it now – it adds incredible umami depth as it melts into the soup!
5. Bring to a boil, then reduce heat and simmer for 20 minutes. The soup should start smelling absolutely divine at this point.
6. Stir in the kale and cook for another 5 minutes until wilted. Remove the bay leaf and Parmesan rind (if used).
7. For a heartier texture, mash some of the beans against the side of the pot with your spoon. This thickens the broth beautifully.
8. Season with salt and pepper. Serve hot with crusty bread and plenty of grated Parmesan on top. This soup is even better the next day!

Best Pairings:

• Crusty Italian bread
• Simple arugula salad
• Chianti wine
• Biscotti for dessert

Nutrition Information (per serving, serves 6):

• Calories: 385
• Protein: 22g
• Carbohydrates: 38g
• Fat: 16g
• Fiber: 9g
• Sodium: 820mg

34. Honey Mustard Glazed Pork Chops

Equipment Needed:

• Cast iron skillet
• Meat thermometer
• Basting brush
• Small saucepan

Ingredients:

• 4 thick-cut pork chops (1-inch thick)
• 2 tablespoons olive oil
• Salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the glaze:

• ⅓ cup honey
• 3 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons butter

Instructions:

1. Let pork chops sit at room temperature for 30 minutes before cooking. Pat them completely dry and season both sides with salt, pepper, garlic powder, and paprika.
2. Make the glaze by combining honey, both mustards, vinegar, garlic, and rosemary in a small saucepan. Simmer for 5 minutes until slightly thickened. Stir in butter and set aside.
3. Preheat oven to 400°F. Heat olive oil in your cast iron skillet over medium-high heat until shimmering.
4. Sear pork chops for 3-4 minutes per side until golden brown. That crust is where all the flavor lives!
5. Brush the tops of the pork chops generously with the honey mustard glaze, reserving some for serving.
6. Transfer the skillet to the oven and bake for 8-10 minutes until internal temperature reaches 145°F. The pork should be slightly pink in the center – that's perfect!
7. Remove from oven and let rest for 5 minutes. The temperature will continue to rise and the juices will redistribute.
8. Brush with more glaze before serving. The sweet and tangy glaze with the savory pork is absolutely irresistible!

Best Pairings:

• Roasted sweet potatoes
• Green beans with almonds
• Apple coleslaw
• Dinner rolls

Nutrition Information (per serving, serves 4):

• Calories: 385
• Protein: 32g
• Carbohydrates: 28g
• Fat: 16g
• Fiber: 1g
• Sodium: 480mg

35. Spinach and Artichoke Stuffed Chicken

Equipment Needed:

• Sharp knife
• Toothpicks
• 9x13 inch baking dish
• Mixing bowl

Ingredients:

• 4 large chicken breasts
• 8 oz cream cheese, softened
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup frozen spinach, thawed and squeezed dry
• ½ cup shredded mozzarella
• ½ cup grated Parmesan
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• Salt and pepper to taste
• Paprika for sprinkling

Instructions:

1. Preheat oven to 375°F. Using a sharp knife, cut a deep pocket in each chicken breast, being careful not to cut all the way through. Season inside and out with salt and pepper.
2. In a mixing bowl, combine cream cheese, artichokes, spinach, both cheeses, garlic, and Italian seasoning. Mix well – this is basically spinach artichoke dip inside chicken!
3. Divide the filling between the chicken breasts, stuffing it into the pockets. Secure with toothpicks if needed. Don't worry if some spills out – it'll create delicious crispy bits!
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown.
5. If your skillet isn't oven-safe, transfer chicken to a baking dish. Sprinkle tops with paprika for color.
6. Bake for 25-30 minutes until chicken reaches 165°F internal temperature. The filling should be hot and bubbly.
7. Let rest for 5 minutes before removing toothpicks and serving. The creamy, cheesy filling with the juicy chicken is restaurant-quality!
8. Any filling that escapes becomes crispy cheese bits that everyone fights over in our house!

Best Pairings:

• Garlic mashed potatoes
• Roasted asparagus
• Caesar salad
• White wine

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 42g
• Carbohydrates: 12g
• Fat: 28g
• Fiber: 3g
• Sodium: 780mg

36. Beef and Broccoli Lo Mein

Equipment Needed:

• Large wok or skillet
• Large pot for noodles
• Tongs
• Small bowls for sauce

Ingredients:

• 1 lb flank steak, sliced thin against the grain
• 8 oz lo mein noodles (or spaghetti)
• 3 cups broccoli florets
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

For the marinade:

• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

For the sauce:

• ¼ cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• ½ cup beef broth
• 1 teaspoon sesame oil

Instructions:

1. Marinate the beef slices in the marinade ingredients for 15 minutes while you prep everything else. This velveting technique keeps the beef incredibly tender!
2. Cook noodles according to package directions. In the last 2 minutes, add broccoli to the pot. Drain everything and set aside.
3. Mix all sauce ingredients in a bowl and set aside. Having everything ready is key for stir-frying!
4. Heat 1 tablespoon oil in your wok over high heat. Add beef in a single layer and let it sear for 1 minute without moving. Flip and sear another minute. Remove to a plate.
5. Add remaining oil to the wok. Add garlic and ginger, stirring for 15 seconds until fragrant.
6. Return the noodles and broccoli to the wok. Use tongs to toss everything together for 2 minutes.
7. Add the beef back to the wok. Give the sauce a quick stir (cornstarch settles) and pour it over everything.
8. Toss continuously for 2-3 minutes until the sauce thickens and coats everything beautifully. Serve immediately – this is takeout quality at home!

Best Pairings:

• Egg rolls or pot stickers
• Hot and sour soup
• Chinese cucumber salad
• Fortune cookies

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 32g
• Carbohydrates: 52g
• Fat: 16g
• Fiber: 3g
• Sodium: 1180mg

37. Mediterranean Chickpea Stew

Equipment Needed:

• Large pot or Dutch oven
• Can opener
• Wooden spoon
• Sharp knife

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 large zucchini, diced
• 1 red bell pepper, diced
• 1 cup Kalamata olives, pitted and halved
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon cinnamon
• ½ teaspoon cayenne pepper
• 2 cups fresh spinach
• Juice of 1 lemon
• ½ cup fresh parsley, chopped
• Feta cheese for serving
• Pita bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. This stew is all about building layers of flavor!
2. Add garlic and cook for another minute. Add cumin, paprika, cinnamon, and cayenne. Toasting the spices in oil releases their essential oils and intensifies their flavor.
3. Add chickpeas, crushed tomatoes, and vegetable broth. Bring to a simmer and cook for 10 minutes to let the flavors start melding.
4. Add the zucchini, bell pepper, and olives. Simmer for another 15 minutes until vegetables are tender but not mushy.
5. Stir in the spinach and cook just until wilted, about 2 minutes. The bright green color is so beautiful against the rich red stew!
6. Remove from heat and stir in lemon juice and half the parsley. The acid brightens all the flavors.
7. Taste and adjust seasonings. Sometimes I add a pinch of sugar if the tomatoes are too acidic.
8. Serve hot in bowls, topped with crumbled feta, remaining parsley, and warm pita bread for dipping. This healthy, hearty stew is comfort in a bowl!

Best Pairings:

• Greek salad
• Hummus and vegetables
• Warm pita or naan bread
• Baklava for dessert

Nutrition Information (per serving, serves 6):

• Calories: 285
• Protein: 12g
• Carbohydrates: 42g
• Fat: 10g
• Fiber: 11g
• Sodium: 680mg

38. Cheesy Taco Pasta

Equipment Needed:

• Large skillet with lid
• Wooden spoon
• Can opener
• Measuring cups

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 12 oz pasta shells or rotini
• 2 cups beef broth
• 1 cup salsa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 2 cups shredded Mexican cheese blend
• 1 cup sour cream

Toppings:

• Diced tomatoes
• Sliced jalapeños
• Crushed tortilla chips
• Fresh cilantro
• Avocado chunks
• Hot sauce

Instructions:

1. In your large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain excess fat if needed.
2. Add taco seasoning and stir to coat the meat. Cook for another minute to let those spices bloom.
3. Add the uncooked pasta, beef broth, and salsa to the skillet. Stir well and bring to a boil. The pasta cooks right in all that flavorful liquid!
4. Cover, reduce heat to medium-low, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
5. Add black beans and corn, stirring to heat through. The skillet should be getting pretty full at this point!
6. Remove from heat and stir in the cheese until melted. Then add the sour cream, stirring until creamy and combined.
7. Let it sit for 5 minutes to thicken up. The sauce continues to absorb into the pasta, making it extra flavorful.
8. Serve with all your favorite taco toppings. My kids love crushing tortilla chips on top for extra crunch! One-pot dinners don't get easier than this!

Best Pairings:

• Chips and guacamole
• Mexican rice
• Margaritas for adults
• Sopapillas for dessert

Nutrition Information (per serving, serves 6):

• Calories: 520
• Protein: 26g
• Carbohydrates: 58g
• Fat: 22g
• Fiber: 6g
• Sodium: 980mg

39. Lemon Herb Roasted Chicken Thighs

Equipment Needed:

• Rimmed baking sheet
• Small mixing bowl
• Meat thermometer
• Zester

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 2 lemons
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme
• 1 tablespoon honey
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed
• Lemon slices for garnish

Instructions:

1. Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels – this is crucial for crispy skin!
2. In a bowl, whisk together olive oil, garlic, lemon zest and juice, rosemary, thyme, honey, and paprika. This marinade is liquid gold!
3. Season chicken generously with salt and pepper on both sides. Place on a baking sheet and brush with half the herb mixture, getting under the skin where possible.
4. Toss baby potatoes with some of the remaining herb mixture and arrange around the chicken.
5. Roast for 25 minutes. The kitchen will start smelling absolutely incredible!
6. Add asparagus to the pan, tossing with any pan juices. Drizzle with remaining herb mixture.
7. Continue roasting for 15-20 minutes until chicken reaches 165°F and skin is golden and crispy. The potatoes should be crispy outside and fluffy inside.
8. Let rest for 5 minutes before serving. Garnish with lemon slices. The combination of crispy skin, juicy meat, and bright herbs is perfection!

Best Pairings:

• Greek salad
• Crusty bread to soak up juices
• White wine
• Lemon tart for dessert

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 32g
• Carbohydrates: 28g
• Fat: 26g
• Fiber: 4g
• Sodium: 420mg

40. Philly Cheesesteak Sloppy Joes

Equipment Needed:

• Large skillet
• Wooden spoon
• Sharp knife
• Cheese slicer

Ingredients:

• 1.5 lbs ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons beef broth
• 1 teaspoon cornstarch
• 8 slices provolone cheese
• 6 hoagie rolls
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Brown ground beef in a large skillet over medium-high heat, breaking it into small pieces. Remove to a plate and drain all but 1 tablespoon fat.
2. In the same skillet, add onions and bell peppers. Cook for 5 minutes until starting to soften. Add mushrooms and cook another 5 minutes until everything is tender and slightly caramelized.
3. Add garlic and cook for 30 seconds. Return beef to the skillet.
4. Mix beef broth and cornstarch in a small bowl. Add to the skillet along with ketchup and Worcestershire sauce. This creates a light sauce that holds everything together.
5. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper. The filling should be moist but not soupy.
6. Butter the hoagie rolls and toast them under the broiler until golden. This extra step prevents soggy bottoms!
7. Fill each roll generously with the meat mixture. Top with provolone cheese slices.
8. Place under the broiler for 1-2 minutes until cheese is melted and bubbly. Serve immediately – these are messy but so worth it!

Best Pairings:

• Crispy french fries
• Onion rings
• Pickle spears
• Cold beer

Nutrition Information (per serving, serves 6):

• Calories: 520
• Protein: 32g
• Carbohydrates: 38g
• Fat: 26g
• Fiber: 2g
• Sodium: 820mg

41. Creamy Cajun Shrimp Pasta

Equipment Needed:

• Large skillet
• Large pot for pasta
• Tongs
• Garlic press

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz fettuccine pasta
• 2 tablespoons Cajun seasoning, divided
• 3 tablespoons butter
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 4 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon
• Salt to taste

Instructions:

1. Cook fettuccine according to package directions. Reserve 1 cup pasta water before draining. This starchy water is liquid gold for adjusting sauce consistency!
2. Season shrimp with 1 tablespoon Cajun seasoning. Heat 1 tablespoon butter in a large skillet over medium-high heat.
3. Cook shrimp for 2 minutes per side until pink and cooked through. Remove to a plate – we'll add them back at the end to keep them tender.
4. In the same skillet, melt remaining butter. Add bell peppers and onion, cooking for 5 minutes until crisp-tender.
5. Add garlic and remaining Cajun seasoning, cooking for 30 seconds until fragrant. Your kitchen will smell like New Orleans!
6. Pour in cream and broth, bringing to a simmer. Let it reduce for 3-4 minutes until slightly thickened.
7. Add Parmesan cheese, stirring until melted and smooth. Add the cooked pasta, tossing to coat. If too thick, add pasta water a little at a time.
8. Return shrimp to the skillet, add lemon juice and parsley. Toss everything together and serve immediately. This restaurant-quality dish is ready in 30 minutes!

Best Pairings:

• Garlic bread
• Caesar salad
• White wine
• Key lime pie for dessert

Nutrition Information (per serving, serves 4):

• Calories: 620
• Protein: 38g
• Carbohydrates: 62g
• Fat: 24g
• Fiber: 3g
• Sodium: 980mg

42. Stuffed Pepper Soup

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Can opener
• Ladle

Ingredients:

• 1.5 lbs ground beef
• 1 large onion, diced
• 3 bell peppers (any colors), diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 cups cooked rice
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Brown ground beef in a large pot over medium-high heat. Remove to a plate and drain all but 1 tablespoon of fat.
2. Add onion and bell peppers to the pot. Cook for 5-7 minutes until vegetables start to soften. The peppers should still have a little bite to them.
3. Add garlic and cook for another minute. Return beef to the pot along with both types of tomatoes, broth, Italian seasoning, and paprika.
4. Bring to a boil, then reduce heat and simmer for 20 minutes. The flavors meld together beautifully during this time.
5. Stir in the cooked rice and simmer for 5 more minutes until heated through. The rice absorbs some of the flavorful broth.
6. Season with salt and pepper to taste. Sometimes I add a pinch of sugar if the tomatoes are too acidic.
7. Ladle into bowls and top with mozzarella cheese and fresh basil. The cheese melts into the hot soup creating pockets of gooey goodness.
8. This soup tastes even better the next day – if it lasts that long! It's all the flavors of stuffed peppers without the work.

Best Pairings:

• Crusty bread
• Side salad
• Garlic knots
• Chocolate chip cookies

Nutrition Information (per serving, serves 8):

• Calories: 385
• Protein: 22g
• Carbohydrates: 38g
• Fat: 16g
• Fiber: 4g
• Sodium: 680mg

43. Baked Chicken Enchiladas

Equipment Needed:

• 9x13 inch baking dish
• Large skillet
• Mixing bowl
• Cheese grater

Ingredients:

• 3 cups cooked, shredded chicken
• 8-10 flour tortillas
• 2 cups enchilada sauce, divided
• 1 can (4 oz) diced green chiles
• 1 cup sour cream
• 3 cups shredded Mexican cheese blend, divided
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Fresh cilantro for garnish

Toppings:

• Diced tomatoes
• Sliced avocado
• Sour cream
• Sliced jalapeños
• Green onions

Instructions:

1. Preheat oven to 350°F. Spray your baking dish with cooking spray and spread ½ cup enchilada sauce on the bottom.
2. In a large bowl, mix shredded chicken, green chiles, sour cream, 1½ cups cheese, black beans, cumin, and chili powder. This filling is so flavorful!
3. Warm tortillas in the microwave for 30 seconds to make them pliable. This prevents cracking when you roll them.
4. Place about ½ cup filling in the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
5. Pour remaining enchilada sauce over the rolled tortillas, making sure to cover all edges. This keeps them from drying out.
6. Sprinkle with remaining cheese. Cover with foil and bake for 25 minutes.
7. Remove foil and bake for another 10 minutes until cheese is bubbly and edges are slightly crispy.
8. Let rest for 5 minutes before serving. Top with all your favorites – we go all out with toppings in our house!

Best Pairings:

• Spanish rice
• Refried beans
• Chips and salsa
• Margaritas

Nutrition Information (per enchilada, makes 8-10):

• Calories: 385
• Protein: 24g
• Carbohydrates: 32g
• Fat: 18g
• Fiber: 4g
• Sodium: 820mg

44. Italian Wedding Soup

Equipment Needed:

• Large pot
• Baking sheet
• Small mixing bowl
• Ladle

Ingredients:

For the meatballs:

• 1 lb ground beef
• ½ lb ground pork
• ½ cup breadcrumbs
• ¼ cup milk
• 1 egg
• ¼ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper

For the soup:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 cup small pasta (like orzo)
• 4 cups fresh spinach
• Salt and pepper to taste
• Parmesan for serving

Instructions:

1. Preheat oven to 400°F. Mix all meatball ingredients in a bowl until just combined. Don't overmix or they'll be tough!
2. Roll mixture into small meatballs, about 1 inch in diameter. You should get about 30-35 meatballs. Place on a baking sheet.
3. Bake meatballs for 15 minutes until browned and cooked through. They'll finish cooking in the soup.
4. Meanwhile, heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes until softened.
5. Add chicken broth and bring to a boil. Add pasta and cook for 5 minutes.
6. Add the baked meatballs to the soup and simmer for 5 more minutes. The meatballs absorb some of the flavorful broth.
7. Stir in spinach and cook just until wilted, about 1 minute. Season with salt and pepper.
8. Serve hot with freshly grated Parmesan and crusty bread. Despite the name, this soup has nothing to do with weddings – but it's certainly worth celebrating!

Best Pairings:

• Crusty Italian bread
• Antipasto platter
• Caesar salad
• Tiramisu for dessert

Nutrition Information (per serving, serves 8):

• Calories: 325
• Protein: 20g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 2g
• Sodium: 780mg

45. BBQ Chicken Pizza

Equipment Needed:

• Pizza stone or baking sheet
• Rolling pin
• Pizza cutter
• Pastry brush

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 2 cups cooked chicken, shredded
• ¾ cup BBQ sauce, divided
• 1 tablespoon olive oil
• 1½ cups mozzarella cheese, shredded
• ½ cup cheddar cheese, shredded
• ½ red onion, thinly sliced
• ½ cup corn (optional)
• Fresh cilantro for garnish
• Ranch dressing for drizzling

Instructions:

1. Preheat oven to 475°F. If using a pizza stone, place it in the oven while preheating. This gives you that crispy crust!
2. Toss shredded chicken with ½ cup BBQ sauce. Set aside to let those flavors meld.
3. On a floured surface, roll out pizza dough to about 14 inches. Transfer to parchment paper if using a pizza stone, or directly onto a greased baking sheet.
4. Brush the dough with olive oil, then spread remaining BBQ sauce over it, leaving a 1-inch border for the crust.
5. Sprinkle half the mozzarella over the sauce. Add the BBQ chicken, red onion, and corn if using.
6. Top with remaining mozzarella and all the cheddar cheese. The two-cheese combo gives great flavor and melt!
7. Transfer to oven (slide parchment onto hot pizza stone if using) and bake for 12-15 minutes until crust is golden and cheese is bubbly.
8. Remove from oven and let cool for 2 minutes. Garnish with fresh cilantro and drizzle with ranch dressing. This combo is absolutely addictive!

Best Pairings:

• Coleslaw
• Corn on the cob
• Buffalo wings
• Cold beer

Nutrition Information (per slice, makes 8 slices):

• Calories: 285
• Protein: 18g
• Carbohydrates: 32g
• Fat: 10g
• Fiber: 1g
• Sodium: 680mg

46. Beef and Barley Soup

Equipment Needed:

• Large Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 8 cups beef broth
• 1 cup pearl barley
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat oil in your Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Brown in batches, making sure not to overcrowd. This step builds incredible flavor!
2. Remove beef to a plate. In the same pot, add onion, carrots, and celery. Cook for 5 minutes until starting to soften.
3. Add garlic and tomato paste, cooking for 1 minute while stirring. The tomato paste adds rich depth to the broth.
4. Return beef to the pot along with broth, barley, bay leaves, thyme, and diced tomatoes. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1½ hours, stirring occasionally. The long, slow simmer makes the beef incredibly tender.
6. Check the barley – it should be tender but still have a slight chew. If needed, simmer another 15 minutes.
7. Remove bay leaves and season with salt and pepper. The barley will have thickened the soup beautifully.
8. Ladle into bowls and garnish with fresh parsley. This hearty soup is a meal in itself and even better the next day!

Best Pairings:

• Crusty bread
• Simple green salad
• Red wine
• Apple pie for dessert

Nutrition Information (per serving, serves 8):

• Calories: 385
• Protein: 26g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 6g
• Sodium: 720mg

47. Teriyaki Salmon Rice Bowls

Equipment Needed:

• Non-stick skillet
• Rice cooker
• Small saucepan
• Whisk

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons vegetable oil
• 4 cups cooked jasmine rice
• 1 cucumber, diced
• 1 avocado, sliced
• 1 cup shredded carrots
• 2 cups edamame, shelled
• 4 green onions, sliced
• Sesame seeds for garnish

For the teriyaki sauce:

• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions:

1. Make the teriyaki sauce: In a small saucepan, combine soy sauce, brown sugar, vinegar, garlic, and ginger. Mix cornstarch with water and add to the pan.
2. Bring to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened. Set aside half for serving.
3. Pat salmon fillets dry and season with salt and pepper. Heat oil in a non-stick skillet over medium-high heat.
4. Cook salmon skin-side up for 4 minutes until golden. Flip and cook 3 more minutes. Brush with teriyaki sauce and cook 1 minute more.
5. While salmon cooks, prepare your bowls: Divide rice among 4 bowls. Arrange cucumber, avocado, carrots, and edamame on top.
6. Place a salmon fillet on each bowl. Drizzle with reserved teriyaki sauce.
7. Garnish with green onions and sesame seeds. These bowls are healthy, delicious, and restaurant-quality!
8. The best part? Everyone can customize their bowl with their favorite toppings.

Best Pairings:

• Miso soup
• Seaweed salad
• Green tea
• Mochi for dessert

Nutrition Information (per serving, serves 4):

• Calories: 620
• Protein: 42g
• Carbohydrates: 68g
• Fat: 20g
• Fiber: 6g
• Sodium: 980mg

48. Creamy Chicken and Rice Casserole

Equipment Needed:

• 9x13 inch baking dish
• Large mixing bowl
• Can opener
• Measuring cups

Ingredients:

• 3 cups cooked chicken, diced
• 2 cups instant rice, uncooked
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1½ cups chicken broth
• 1 bag (12 oz) frozen mixed vegetables
• 2 cups shredded cheddar cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the topping:

• 1 cup crushed Ritz crackers
• 4 tablespoons butter, melted

Instructions:

1. Preheat oven to 350°F and spray your baking dish with cooking spray. This one-dish wonder is pure comfort!
2. In a large bowl, mix together both soups, chicken broth, garlic powder, and onion powder until smooth.
3. Add uncooked rice, chicken, frozen vegetables, and 1 cup of cheese. Mix well – it might look soupy but the rice will absorb the liquid as it bakes.
4. Pour mixture into prepared baking dish and spread evenly. Cover tightly with foil.
5. Bake for 45 minutes. The rice should be tender and most liquid absorbed.
6. Remove foil and sprinkle with remaining cheese. Mix crushed crackers with melted butter and sprinkle over cheese.
7. Bake uncovered for 15 more minutes until topping is golden and casserole is bubbly.
8. Let rest for 5 minutes before serving. This classic casserole is comfort food at its finest – and so easy!

Best Pairings:

• Green beans
• Dinner rolls
• Garden salad
• Brownies for dessert

Nutrition Information (per serving, serves 8):

• Calories: 425
• Protein: 24g
• Carbohydrates: 42g
• Fat: 18g
• Fiber: 2g
• Sodium: 920mg

49. Loaded Potato Skins

Equipment Needed:

• Baking sheet
• Sharp knife
• Spoon for scooping
• Pastry brush

Ingredients:

• 6 large russet potatoes
• 4 tablespoons olive oil
• Salt and pepper
• 8 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 4 green onions, sliced
• Butter for serving (optional)

Instructions:

1. Preheat oven to 400°F. Scrub potatoes and poke several times with a fork. Rub with 2 tablespoons olive oil and sprinkle with salt.
2. Bake directly on oven rack for 50-60 minutes until tender. Let cool for 10 minutes until easy to handle.
3. Cut potatoes in half lengthwise. Scoop out most of the potato flesh, leaving about ¼ inch attached to the skin. Save the scooped potato for mashed potatoes later!
4. Brush both sides of potato skins with remaining olive oil. Season with salt and pepper.
5. Place skin-side up on a baking sheet. Bake for 10 minutes, flip, and bake 10 more minutes until crispy.
6. Fill each skin with cheese and bacon. Return to oven for 5 minutes until cheese melts.
7. Top with sour cream and green onions. These crispy, cheesy boats of deliciousness are always a crowd-pleaser!
8. Serve immediately while the skins are still crispy. They're perfect as an appetizer or side dish.

Best Pairings:

• Grilled steak
• BBQ chicken
• Caesar salad
• Cold beer

Nutrition Information (per serving, serves 6):

• Calories: 385
• Protein: 16g
• Carbohydrates: 38g
• Fat: 20g
• Fiber: 3g
• Sodium: 580mg

50. One-Pot Lasagna Soup

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Ladle
• Can opener

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 8 lasagna noodles, broken into pieces
• 2 teaspoons Italian seasoning
• ½ teaspoon red pepper flakes
• Salt and pepper to taste

For the cheese topping:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Fresh basil for garnish

Instructions:

1. Brown Italian sausage in a large pot, breaking it into small pieces. Remove to a plate.
2. In the same pot, cook onion for 5 minutes until soft. Add garlic and cook 30 seconds more.
3. Add both types of tomatoes, broth, Italian seasoning, and red pepper flakes. Return sausage to pot and bring to a boil.
4. Add broken lasagna noodles and cook for 10-12 minutes until tender, stirring occasionally to prevent sticking.
5. While soup cooks, mix ricotta, mozzarella, and Parmesan in a bowl. This cheese mixture is what makes it taste like lasagna!
6. Season soup with salt and pepper. The noodles will have absorbed some liquid, creating a thick, hearty soup.
7. Ladle into bowls and top with a dollop of the cheese mixture. It'll melt into the hot soup creating ribbons of cheesy goodness.
8. Garnish with fresh basil. This soup gives you all the lasagna flavors without the layering and long bake time!

Best Pairings:

• Garlic bread
• Caesar salad
• Red wine
• Cannoli for dessert

Nutrition Information (per serving, serves 8):

• Calories: 425
• Protein: 22g
• Carbohydrates: 38g
• Fat: 20g
• Fiber: 3g
• Sodium: 880mg

51. Honey Garlic Glazed Pork Tenderloin

Equipment Needed:

• Cast iron skillet
• Meat thermometer
• Basting brush
• Small mixing bowl

Ingredients:

• 2 pork tenderloins (about 2.5 lbs total)
• 2 tablespoons olive oil
• Salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the glaze:

• ½ cup honey
• ¼ cup soy sauce
• 4 cloves garlic, minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon red pepper flakes
• 2 tablespoons fresh thyme

Instructions:

1. Preheat oven to 425°F. Pat pork tenderloins dry and season all over with salt, pepper, garlic powder, and paprika. Let them sit at room temperature for 20 minutes.
2. Meanwhile, make the glaze by whisking together honey, soy sauce, garlic, vinegar, mustard, and red pepper flakes in a bowl. Reserve half for serving.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear tenderloins for 2-3 minutes per side until golden brown all over. This locks in the juices!
4. Brush the pork with half the glaze, making sure to coat all sides. Sprinkle with fresh thyme.
5. Transfer skillet to the oven and roast for 15-20 minutes, basting once halfway through, until internal temperature reaches 145°F.
6. Remove from oven and brush with more glaze. Tent with foil and let rest for 10 minutes – this is crucial for juicy pork!
7. The internal temperature will rise to 150°F while resting. Slice into medallions and drizzle with reserved glaze.
8. The result is perfectly pink, juicy pork with an incredible sweet and savory glaze. This restaurant-quality dish is surprisingly easy!

Best Pairings:

• Roasted Brussels sprouts
• Wild rice pilaf
• Sautéed apples
• Dinner rolls

Nutrition Information (per serving, serves 6):

• Calories: 285
• Protein: 34g
• Carbohydrates: 20g
• Fat: 8g
• Fiber: 0g
• Sodium: 680mg

52. Southwest Chicken Chili

Equipment Needed:

• Large pot or Dutch oven
• Can opener
• Wooden spoon
• Ladle

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 2 cans (15 oz each) white beans, drained
• 1 can (15 oz) corn, drained
• 1 can (4 oz) diced green chiles
• 4 cups chicken broth
• Juice of 2 limes
• Salt and pepper to taste

Toppings:

• Shredded cheese
• Sour cream
• Avocado
• Tortilla strips
• Fresh cilantro
• Lime wedges

Instructions:

1. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper, then sear for 3-4 minutes per side. Remove to a plate.
2. In the same pot, add onion and bell pepper. Cook for 5 minutes until softened. Add jalapeño and garlic, cooking for another minute.
3. Add chili powder, cumin, and oregano. Stir for 30 seconds until fragrant – toasting the spices makes such a difference!
4. Add white beans, corn, green chiles, and chicken broth. Nestle the chicken breasts back into the pot.
5. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through and tender.
6. Remove chicken and shred with two forks. Return shredded chicken to the pot and simmer for 10 more minutes.
7. Stir in lime juice and season with salt and pepper. The lime juice brightens all the flavors!
8. Serve hot with all your favorite toppings. This lighter take on chili is perfect year-round and always a hit!

Best Pairings:

• Cornbread muffins
• Tortilla chips
• Mexican rice
• Margaritas

Nutrition Information (per serving, serves 8):

• Calories: 325
• Protein: 28g
• Carbohydrates: 36g
• Fat: 8g
• Fiber: 9g
• Sodium: 620mg

53. Baked Zucchini Parmesan

Equipment Needed:

• 9x13 inch baking dish
• Mandoline slicer or sharp knife
• Three shallow dishes for breading
• Wire rack

Ingredients:

• 3 large zucchini, sliced ¼-inch thick
• 1 cup flour
• 3 eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan, divided
• 2 teaspoons Italian seasoning
• 2 cups marinara sauce
• 2 cups shredded mozzarella
• ¼ cup fresh basil, chopped
• Olive oil spray
• Salt and pepper

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment and place a wire rack on top. This setup gives us crispy zucchini without frying!
2. Set up breading station: flour in first dish, beaten eggs in second, and panko mixed with ½ cup Parmesan and Italian seasoning in third.
3. Season zucchini slices with salt and pepper. Let them sit for 10 minutes, then pat dry – this removes excess moisture for crispier results.
4. Dredge each zucchini slice in flour, then egg, then panko mixture, pressing gently to adhere.
5. Place breaded slices on the wire rack and spray both sides generously with olive oil spray. Bake for 20 minutes, flipping halfway through, until golden and crispy.
6. Reduce oven to 375°F. Spread ½ cup marinara in your baking dish. Layer half the zucchini, half the remaining marinara, and half the mozzarella. Repeat layers.
7. Top with remaining Parmesan. Bake for 25-30 minutes until bubbly and golden brown.
8. Let rest for 10 minutes before serving and garnish with fresh basil. This lighter version of eggplant parm is just as satisfying!

Best Pairings:

• Garlic bread
• Caesar salad
• Pasta with olive oil and garlic
• Italian wine

Nutrition Information (per serving, serves 6):

• Calories: 385
• Protein: 20g
• Carbohydrates: 42g
• Fat: 16g
• Fiber: 4g
• Sodium: 820mg

54. Chicken Fried Rice

Equipment Needed:

• Large wok or skillet
• Rice cooker
• Wooden spatula
• Small bowls for ingredients

Ingredients:

• 4 cups day-old cooked rice, cold
• 2 chicken breasts, diced small
• 3 tablespoons vegetable oil, divided
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• 4 green onions, sliced
• 3 cloves garlic, minced
• 2 tablespoons ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• White pepper to taste

Instructions:

1. Heat 1 tablespoon oil in your wok over high heat. Add beaten eggs and scramble quickly, breaking into small pieces. Remove to a plate.
2. Add another tablespoon oil. Add diced chicken and stir-fry for 3-4 minutes until cooked through and slightly golden. Remove to the plate with eggs.
3. Add remaining oil to the wok. Add garlic and ginger, stirring for 15 seconds until fragrant.
4. Add frozen vegetables and stir-fry for 2 minutes until heated through and slightly charred.
5. Add cold rice, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, letting some rice get crispy on the bottom. This is the secret to great fried rice!
6. Return chicken and eggs to the wok. Add soy sauce, oyster sauce, and sesame oil. Toss everything together for 2 minutes.
7. Add green onions and white pepper, give one final toss, and serve immediately.
8. The key to perfect fried rice is high heat, cold rice, and constant movement. It's better than takeout!

Best Pairings:

• Egg drop soup
• Spring rolls
• Chinese broccoli
• Fortune cookies

Nutrition Information (per serving, serves 6):

• Calories: 325
• Protein: 18g
• Carbohydrates: 42g
• Fat: 10g
• Fiber: 2g
• Sodium: 720mg

55. Creamy Mushroom Risotto

Equipment Needed:

• Heavy-bottomed pot
• Wooden spoon
• Ladle
• Small saucepan

Ingredients:

• 1½ cups Arborio rice
• 6 cups chicken or vegetable broth
• 16 oz mixed mushrooms, sliced
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 shallot, finely diced
• 3 cloves garlic, minced
• ½ cup dry white wine
• 1 cup grated Parmesan
• ¼ cup heavy cream
• 2 tablespoons fresh thyme
• Salt and pepper to taste
• Truffle oil (optional)

Instructions:

1. Heat broth in a small saucepan and keep warm over low heat. Warm broth is essential for proper risotto!
2. In a heavy-bottomed pot, heat 2 tablespoons butter and olive oil over medium-high heat. Add mushrooms and cook for 5-7 minutes until golden. Remove to a plate.
3. In the same pot, melt remaining butter. Add shallot and cook for 2 minutes until soft. Add garlic and cook 30 seconds more.
4. Add Arborio rice and stir for 2 minutes until edges are translucent. This toasting step adds nutty flavor.
5. Add wine and stir until absorbed. Now the patience begins! Add broth one ladle at a time, stirring constantly and waiting until absorbed before adding more.
6. Continue this process for 20-25 minutes until rice is creamy but still has a slight bite. You may not need all the broth.
7. Stir in mushrooms, Parmesan, cream, and thyme. The risotto should be creamy and flow slightly when plated.
8. Season with salt and pepper. Drizzle with truffle oil if using. Serve immediately – risotto waits for no one!

Best Pairings:

• Grilled asparagus
• Arugula salad
• Crusty bread
• White wine

Nutrition Information (per serving, serves 6):

• Calories: 385
• Protein: 12g
• Carbohydrates: 48g
• Fat: 16g
• Fiber: 2g
• Sodium: 620mg

56. BBQ Bacon Cheeseburger Meatloaf

Equipment Needed:

• 9x5 inch loaf pan
• Large mixing bowl
• Meat thermometer
• Small bowl for glaze

Ingredients:

• 2 lbs ground beef (80/20)
• 1 lb ground pork
• 1 cup breadcrumbs
• 2 eggs, beaten
• ½ cup milk
• 1 onion, finely diced
• 8 slices bacon, cooked and crumbled
• 1½ cups shredded cheddar cheese
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• Salt and pepper

For the glaze:

• ½ cup BBQ sauce
• ¼ cup ketchup
• 2 tablespoons brown sugar

Instructions:

1. Preheat oven to 350°F. Line your loaf pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, combine breadcrumbs and milk. Let soak for 5 minutes – this keeps the meatloaf moist!
3. Add ground beef, pork, eggs, onion, half the bacon, 1 cup cheese, Worcestershire, garlic powder, salt, and pepper. Mix gently with your hands until just combined.
4. Press half the mixture into the loaf pan. Create a shallow channel down the middle and fill with remaining cheese and bacon.
5. Top with remaining meat mixture, sealing the edges well. This creates a surprise cheese center!
6. Mix glaze ingredients and spread half over the meatloaf. Bake for 45 minutes.
7. Spread remaining glaze on top and bake for 20-30 more minutes until internal temperature reaches 160°F.
8. Let rest for 15 minutes before lifting out and slicing. The melted cheese center is incredible!

Best Pairings:

• Loaded mashed potatoes
• Mac and cheese
• Coleslaw
• Cornbread

Nutrition Information (per serving, serves 8):

• Calories: 520
• Protein: 32g
• Carbohydrates: 28g
• Fat: 32g
• Fiber: 1g
• Sodium: 880mg

57. Shrimp and Grits

Equipment Needed:

• Large saucepan
• Large skillet
• Whisk
• Wooden spoon

Ingredients:

For the grits:

• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk
• 4 tablespoons butter
• 1 cup sharp cheddar cheese, shredded
• Salt and pepper

For the shrimp:

• 1½ lbs large shrimp, peeled and deveined
• 4 slices bacon, chopped
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 bunch green onions, sliced
• 1 tablespoon Cajun seasoning
• ½ cup chicken broth
• 2 tablespoons heavy cream
• Juice of 1 lemon
• Hot sauce to taste

Instructions:

1. Start the grits: Bring water and milk to a boil in a saucepan. Slowly whisk in grits to prevent lumps. Reduce heat to low.
2. Cook grits for 20-25 minutes, stirring frequently, until thick and creamy. Cover and keep warm.
3. Meanwhile, cook bacon in a large skillet until crispy. Remove to a paper towel-lined plate.
4. Season shrimp with Cajun seasoning. In the bacon fat, cook shrimp for 2 minutes per side until pink. Remove to a plate.
5. Add butter to the skillet. Sauté garlic and white parts of green onions for 1 minute.
6. Add chicken broth, scraping up any browned bits. Simmer for 2 minutes, then add cream and lemon juice.
7. Finish the grits by stirring in butter and cheese. Season with salt and pepper. They should be creamy and smooth.
8. Return shrimp to the skillet just to warm through. Serve shrimp and sauce over grits, topped with bacon, green onion tops, and hot sauce. This Southern classic is pure comfort!

Best Pairings:

• Buttermilk biscuits
• Collard greens
• Cornbread
• Sweet tea

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 32g
• Carbohydrates: 38g
• Fat: 22g
• Fiber: 2g
• Sodium: 980mg

58. Greek Chicken Souvlaki Bowls

Equipment Needed:

• Grill pan or outdoor grill
• Wooden or metal skewers
• Mixing bowls
• Sharp knife

Ingredients:

For the chicken:

• 2 lbs chicken breast, cut into 1-inch cubes
• ¼ cup olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano
• 1 teaspoon dried oregano
• Salt and pepper

For the bowls:

• 2 cups cooked quinoa or rice
• 2 cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup Kalamata olives
• 1 cup crumbled feta cheese
• Pita bread, warmed

For the tzatziki:

• 1 cup Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons fresh dill
• Salt to taste

Instructions:

1. Marinate chicken: Mix olive oil, lemon juice, garlic, both oreganos, salt, and pepper. Add chicken and marinate for at least 30 minutes, up to 4 hours.
2. Make tzatziki: Mix all tzatziki ingredients in a bowl. Refrigerate until ready to use. This gets better as it sits!
3. If using wooden skewers, soak in water for 30 minutes. Thread chicken onto skewers.
4. Heat grill pan over medium-high heat. Grill chicken skewers for 3-4 minutes per side until cooked through and slightly charred.
5. While chicken cooks, prepare your bowls: Divide quinoa among 4 bowls. Arrange cucumbers, tomatoes, onion, and olives on top.
6. Remove chicken from skewers and place on bowls. Top with crumbled feta.
7. Serve with a generous dollop of tzatziki and warm pita bread on the side.
8. These bowls bring all the flavors of Greece to your dinner table. Fresh, healthy, and absolutely delicious!

Best Pairings:

• Greek salad
• Hummus and vegetables
• Spanakopita
• Baklava for dessert

Nutrition Information (per serving, serves 4):

• Calories: 520
• Protein: 42g
• Carbohydrates: 38g
• Fat: 22g
• Fiber: 6g
• Sodium: 880mg

59. Bacon Wrapped Pork Chops

Equipment Needed:

• Cast iron skillet
• Toothpicks
• Meat thermometer
• Tongs

Ingredients:

• 4 thick-cut pork chops (1½ inches thick)
• 8 slices bacon
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper
• Salt and pepper
• 2 tablespoons olive oil

Instructions:

1. Mix brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl. This sweet and spicy rub is amazing!
2. Pat pork chops dry and coat all sides with the spice rub. Let them sit at room temperature for 30 minutes.
3. Wrap 2 slices of bacon around each pork chop, securing with toothpicks. The bacon adds flavor and keeps the pork moist.
4. Preheat oven to 400°F. Heat olive oil in a cast iron skillet over medium-high heat.
5. Sear pork chops for 3-4 minutes per side until bacon starts to crisp. Don't worry if it's not fully cooked – it'll finish in the oven.
6. Transfer skillet to the oven and bake for 15-20 minutes until internal temperature reaches 145°F.
7. Remove from oven and let rest for 5 minutes. The bacon should be crispy and the pork perfectly juicy.
8. Remove toothpicks before serving. The combination of smoky bacon and perfectly seasoned pork is incredible!

Best Pairings:

• Loaded baked potatoes
• Grilled asparagus
• Applesauce
• Cornbread

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 38g
• Carbohydrates: 8g
• Fat: 32g
• Fiber: 1g
• Sodium: 720mg

60. Vegetable Pad Thai

Equipment Needed:

• Large wok or skillet
• Colander
• Small whisk
• Spatula

Ingredients:

• 8 oz rice noodles
• 3 tablespoons vegetable oil
• 3 eggs, beaten
• 1 cup extra-firm tofu, cubed
• 2 carrots, julienned
• 1 red bell pepper, sliced thin
• 4 green onions, sliced
• 3 cloves garlic, minced
• 1 cup bean sprouts

For the sauce:

• 3 tablespoons fish sauce (or soy sauce)
• 3 tablespoons brown sugar
• 2 tablespoons tamarind paste
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha

For serving:

• Crushed peanuts
• Lime wedges
• Fresh cilantro
• Extra bean sprouts

Instructions:

1. Soak rice noodles in hot water for 10 minutes until soft but not mushy. Drain and set aside.
2. Whisk all sauce ingredients together until sugar dissolves. Set aside – this is the magic that makes pad Thai!
3. Heat 1 tablespoon oil in your wok over high heat. Add eggs and scramble quickly. Remove to a plate.
4. Add another tablespoon oil. Fry tofu cubes for 3-4 minutes until golden. Remove to the plate with eggs.
5. Add remaining oil. Stir-fry carrots and bell pepper for 2 minutes. Add garlic and cook 30 seconds more.
6. Add drained noodles and sauce. Use tongs to toss everything together for 2-3 minutes until noodles are coated and heated through.
7. Add tofu, eggs, green onions, and bean sprouts. Toss for another minute just to warm everything.
8. Serve immediately with crushed peanuts, lime wedges, and cilantro. That squeeze of lime at the end is essential!

Best Pairings:

• Spring rolls
• Thai iced tea
• Coconut soup
• Mango sticky rice

Nutrition Information (per serving, serves 4):

• Calories: 385
• Protein: 16g
• Carbohydrates: 52g
• Fat: 14g
• Fiber: 4g
• Sodium: 920mg

61. Chicken Marsala

Equipment Needed:

• Large skillet
• Meat mallet
• Dredging plate
• Tongs

Ingredients:

• 4 chicken breasts, butterflied and pounded thin
• 1 cup all-purpose flour
• Salt and pepper
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• ¾ cup Marsala wine
• ¾ cup chicken broth
• ½ cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Place chicken between plastic wrap and pound to ¼-inch thickness. This ensures even cooking and tender results. Season both sides with salt and pepper.
2. Dredge chicken in flour, shaking off excess. The flour helps create a golden crust and thickens the sauce.
3. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Remove to a plate.
4. In the same skillet, add remaining butter and mushrooms. Cook for 5 minutes until mushrooms are browned and have released their moisture.
5. Add garlic and cook for 30 seconds. Pour in Marsala wine, scraping up any browned bits – that's pure flavor!
6. Add chicken broth and bring to a simmer. Cook for 5 minutes until reduced by half.
7. Stir in cream and return chicken to the skillet. Simmer for 5 minutes until chicken is cooked through and sauce has thickened.
8. Garnish with parsley and serve immediately. This elegant dish is restaurant-quality but so easy to make at home!

Best Pairings:

• Creamy mashed potatoes or pasta
• Sautéed green beans
• Garlic bread
• Italian wine

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 36g
• Carbohydrates: 28g
• Fat: 22g
• Fiber: 1g
• Sodium: 520mg

62. Loaded Baked Potato Casserole

Equipment Needed:

• 9x13 inch baking dish
• Large pot
• Potato masher
• Mixing bowl

Ingredients:

• 5 lbs russet potatoes, peeled and cubed
• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ cup butter, melted
• 1 cup whole milk, warmed
• 2 cups shredded cheddar cheese, divided
• 8 slices bacon, cooked and crumbled
• 4 green onions, sliced
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F. Boil potatoes in salted water for 15-20 minutes until fork-tender. Drain well.
2. Return potatoes to the hot pot and let them steam dry for 2 minutes. This removes excess moisture for fluffier potatoes.
3. Add cream cheese, sour cream, butter, and warm milk. Mash until smooth and creamy. The cream cheese makes these extra rich!
4. Stir in 1 cup cheddar cheese, half the bacon, half the green onions, garlic powder, salt, and pepper.
5. Spread mixture in a greased baking dish. Top with remaining cheese, bacon, and green onions.
6. Bake for 30-35 minutes until hot and bubbly with golden edges.
7. Let rest for 5 minutes before serving. This can be made ahead and refrigerated – just add 10 minutes to baking time.
8. This crowd-pleasing side dish has all the flavors of a loaded baked potato in casserole form!

Best Pairings:

• Grilled steak or chicken
• Roasted vegetables
• Garden salad
• Beer

Nutrition Information (per serving, serves 10):

• Calories: 385
• Protein: 12g
• Carbohydrates: 38g
• Fat: 22g
• Fiber: 3g
• Sodium: 480mg

63. Thai Red Curry Chicken

Equipment Needed:

• Large skillet or wok
• Can opener
• Wooden spoon
• Rice cooker

Ingredients:

• 1.5 lbs chicken thighs, cut into chunks
• 2 tablespoons vegetable oil
• 3 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup green beans, trimmed
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• ½ cup fresh basil leaves
• Jasmine rice for serving

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add curry paste and cook for 1 minute, stirring constantly. This blooms the spices and intensifies the flavor!
2. Add chicken pieces and cook for 5 minutes until browned on all sides. The chicken will finish cooking in the curry.
3. Pour in coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.
4. Add bell pepper, zucchini, and green beans. Simmer for 10-12 minutes until vegetables are tender and chicken is cooked through.
5. Stir in fish sauce and brown sugar. The fish sauce adds umami depth while the sugar balances the heat.
6. Remove from heat and add lime juice and half the basil leaves. The lime brightens everything up!
7. Serve over jasmine rice and garnish with remaining basil. The creamy, spicy curry is absolutely addictive.
8. Feel free to adjust the heat by using more or less curry paste. This curry tastes even better the next day!

Best Pairings:

• Jasmine or sticky rice
• Thai spring rolls
• Cucumber salad
• Thai iced tea

Nutrition Information (per serving, serves 4):

• Calories: 425
• Protein: 28g
• Carbohydrates: 18g
• Fat: 28g
• Fiber: 3g
• Sodium: 820mg

64. Cheesy Beef and Rice Skillet

Equipment Needed:

• Large skillet with lid
• Wooden spoon
• Can opener
• Measuring cups

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1½ cups long-grain white rice
• 1 can (14.5 oz) diced tomatoes
• 2½ cups beef broth
• 1 can (15 oz) corn, drained
• 1 bell pepper, diced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 cups shredded Mexican cheese blend
• Fresh cilantro for garnish
• Sour cream for serving

Instructions:

1. Brown ground beef in a large skillet over medium-high heat. Remove to a plate and drain all but 1 tablespoon fat.
2. Add onion to the skillet and cook for 3 minutes. Add garlic and cook 30 seconds more.
3. Add rice and stir for 1 minute to lightly toast. This adds great nutty flavor to the rice.
4. Return beef to skillet along with tomatoes, broth, corn, bell pepper, chili powder, and cumin. Stir well.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
6. Remove from heat and let stand 5 minutes. Fluff with a fork and stir in half the cheese.
7. Top with remaining cheese, cover, and let melt for 2-3 minutes.
8. Garnish with cilantro and serve with sour cream. This one-skillet meal is perfect for busy weeknights!

Best Pairings:

• Tortilla chips
• Guacamole
• Mexican salad
• Lime wedges

Nutrition Information (per serving, serves 6):

• Calories: 485
• Protein: 24g
• Carbohydrates: 52g
• Fat: 20g
• Fiber: 3g
• Sodium: 720mg

65. Lemon Butter Scallops

Equipment Needed:

• Large skillet
• Paper towels
• Tongs
• Small saucepan

Ingredients:

• 1½ lbs large sea scallops
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup dry white wine
• Juice and zest of 2 lemons
• ¼ cup fresh parsley, chopped
• 2 tablespoons capers
• Salt and pepper
• Lemon wedges for serving

Instructions:

1. Remove side muscles from scallops and pat completely dry with paper towels. This is crucial for a good sear! Season with salt and pepper.
2. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until shimmering.
3. Add scallops in a single layer, not touching. Don't move them for 3 minutes – let them develop that golden crust!
4. Flip scallops and cook another 2-3 minutes. They should be golden brown with a slightly translucent center. Remove to a plate.
5. Reduce heat to medium. Add remaining butter and garlic, cooking for 30 seconds until fragrant.
6. Add wine and lemon juice, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
7. Return scallops to the pan along with lemon zest, parsley, and capers. Baste with the sauce for 1 minute.
8. Serve immediately with lemon wedges. These restaurant-quality scallops are easier than you think!

Best Pairings:

• Angel hair pasta or risotto
• Sautéed spinach
• Crusty bread
• White wine

Nutrition Information (per serving, serves 4):

• Calories: 285
• Protein: 28g
• Carbohydrates: 8g
• Fat: 14g
• Fiber: 0g
• Sodium: 680mg

66. Stuffed Cabbage Rolls

Equipment Needed:

• Large pot
• 9x13 inch baking dish
• Sharp knife
• Mixing bowl

Ingredients:

• 1 large head green cabbage
• 1.5 lbs ground beef
• ½ lb ground pork
• 1 cup cooked rice
• 1 onion, finely diced
• 2 eggs, beaten
• 3 cloves garlic, minced
• 2 teaspoons paprika
• Salt and pepper

For the sauce:

• 1 can (28 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 1 tablespoon Worcestershire sauce

Instructions:

1. Core the cabbage and place in a large pot of boiling water for 5 minutes. Remove outer leaves as they soften. You'll need about 12 large leaves.
2. Mix ground beef, pork, rice, onion, eggs, garlic, paprika, salt, and pepper in a bowl. This filling is so flavorful!
3. Place ⅓ cup filling at the base of each cabbage leaf. Roll up, tucking in sides as you go. Secure with toothpicks if needed.
4. Mix all sauce ingredients together. Spread ½ cup sauce in the bottom of your baking dish.
5. Arrange cabbage rolls seam-side down in the dish. Pour remaining sauce over rolls.
6. Cover tightly with foil and bake at 350°F for 1½ hours until cabbage is tender and filling is cooked through.
7. Let rest for 10 minutes before serving. The sauce becomes rich and thick as it bakes.
8. These Old World comfort food classics are worth the effort – and they freeze beautifully!

Best Pairings:

• Mashed potatoes
• Rye bread
• Sour cream
• Apple cider

Nutrition Information (per serving, serves 6):

• Calories: 385
• Protein: 24g
• Carbohydrates: 32g
• Fat: 18g
• Fiber: 5g
• Sodium: 620mg

67. Honey Lime Chicken Enchiladas

Equipment Needed:

• 9x13 inch baking dish
• Large mixing bowl
• Saucepan
• Whisk

Ingredients:

• 3 cups cooked, shredded chicken
• 8 oz cream cheese, softened
• ⅓ cup honey
• ¼ cup lime juice
• 1 tablespoon chili powder
• ½ teaspoon cumin
• 10 flour tortillas
• 2 cups shredded Monterey Jack cheese, divided

For the sauce:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 oz) diced green chiles

Instructions:

1. Preheat oven to 350°F. Mix chicken, cream cheese, honey, lime juice, chili powder, and cumin in a bowl. The sweet and tangy filling is incredible!
2. For the sauce: Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually add broth, whisking until smooth.
3. Bring to a simmer and cook until thickened. Remove from heat and stir in sour cream and green chiles.
4. Pour ½ cup sauce in the bottom of your baking dish. Fill each tortilla with chicken mixture and ⅓ cup cheese. Roll and place seam-side down.
5. Pour remaining sauce over enchiladas. Top with remaining cheese.
6. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes until bubbly.
7. Let rest for 5 minutes before serving. The honey-lime combo with creamy sauce is absolutely divine!
8. Garnish with cilantro, lime wedges, and avocado slices. These are unlike any enchiladas you've had before!

Best Pairings:

• Spanish rice
• Black beans
• Chips and salsa
• Margaritas

Nutrition Information (per enchilada, makes 10):

• Calories: 385
• Protein: 22g
• Carbohydrates: 32g
• Fat: 20g
• Fiber: 2g
• Sodium: 580mg

68. Balsamic Glazed Chicken and Vegetables

Equipment Needed:

• Sheet pan
• Small saucepan
• Meat thermometer
• Pastry brush

Ingredients:

• 4 chicken breasts
• 2 cups Brussels sprouts, halved
• 2 cups baby potatoes, halved
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• Salt and pepper
• 2 teaspoons Italian seasoning

For the glaze:

• ½ cup balsamic vinegar
• ¼ cup honey
• 3 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary

Instructions:

1. Preheat oven to 425°F. On a large sheet pan, toss Brussels sprouts, potatoes, and onion with 2 tablespoons olive oil, salt, pepper, and Italian seasoning.
2. Push vegetables to the edges of the pan. Brush chicken with remaining oil and season with salt and pepper. Place in the center of the pan.
3. Roast for 20 minutes while you make the glaze.
4. For the glaze: Combine all glaze ingredients in a saucepan. Bring to a boil, then simmer for 8-10 minutes until reduced by half and syrupy.
5. After 20 minutes, brush chicken and vegetables with half the glaze. Return to oven for 15-20 minutes until chicken reaches 165°F.
6. Let rest for 5 minutes, then drizzle with remaining glaze. The caramelized vegetables and glazed chicken are incredible together!
7. The beauty of this dish is everything cooks together on one pan – easy cleanup!
8. The balsamic glaze adds restaurant-quality flavor with minimal effort.

Best Pairings:

• Garlic bread
• Mixed green salad
• Risotto
• Red wine

Nutrition Information (per serving, serves 4):

• Calories: 425
• Protein: 36g
• Carbohydrates: 42g
• Fat: 14g
• Fiber: 4g
• Sodium: 420mg

69. Tuna Noodle Casserole

Equipment Needed:

• 9x13 inch baking dish
• Large pot for pasta
• Can opener
• Mixing bowl

Ingredients:

• 12 oz egg noodles
• 2 cans (12 oz each) tuna, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of celery soup
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• ½ cup milk
• 1 small onion, diced
• 2 tablespoons butter
• Salt and pepper to taste

For topping:

• 1 cup crushed potato chips
• ½ cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350°F. Cook egg noodles according to package directions, drain and set aside.
2. In the same pot, melt butter and sauté onion for 3 minutes until soft. This adds so much flavor to the classic recipe!
3. Add both soups, milk, and cheese. Stir until smooth and cheese melts.
4. Add cooked noodles, tuna, and peas. Mix gently to combine – you don't want to break up the tuna too much.
5. Season with salt and pepper. Transfer to a greased baking dish.
6. Mix crushed chips with cheese and sprinkle over the top. This creates the most amazing crunchy topping!
7. Bake for 25-30 minutes until bubbly and golden on top.
8. Let rest for 5 minutes before serving. This classic comfort food never goes out of style!

Best Pairings:

• Green salad
• Dinner rolls
• Steamed vegetables
• Apple pie

Nutrition Information (per serving, serves 8):

• Calories: 385
• Protein: 22g
• Carbohydrates: 42g
• Fat: 14g
• Fiber: 2g
• Sodium: 820mg

70. Mexican Chicken Tortilla Soup

Equipment Needed:

• Large pot
• Blender
• Ladle
• Baking sheet

Ingredients:

• 2 lbs chicken breasts
• 8 cups chicken broth
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 onion, quartered
• 4 cloves garlic
• 2 jalapeños, halved
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 can (15 oz) black beans, drained
• 1 cup corn
• Juice of 2 limes
• Salt and pepper

Toppings:

• Tortilla strips
• Avocado
• Shredded cheese
• Sour cream
• Fresh cilantro
• Lime wedges

Instructions:

1. Place chicken in a pot with broth. Bring to a boil, then simmer for 20 minutes until cooked through. Remove chicken and shred.
2. Meanwhile, place tomatoes, onion, garlic, and jalapeños on a baking sheet. Drizzle with oil and roast at 425°F for 20 minutes until charred.
3. Transfer roasted vegetables to a blender with 1 cup of the cooking broth. Blend until smooth – this creates incredible depth of flavor!
4. Add blended mixture back to the pot with remaining broth. Add cumin and chili powder.
5. Bring to a simmer and add shredded chicken, beans, and corn. Simmer for 10 minutes.
6. Stir in lime juice and season with salt and pepper. The lime juice brightens everything up!
7. Ladle into bowls and let everyone add their favorite toppings. The crispy tortilla strips are a must!
8. This soup is even better the next day as the flavors continue to develop.

Best Pairings:

• Quesadillas
• Mexican rice
• Chips and guacamole
• Churros for dessert

Nutrition Information (per serving, serves 8):

• Calories: 285
• Protein: 26g
• Carbohydrates: 24g
• Fat: 8g
• Fiber: 5g
• Sodium: 720mg

71. Sausage and Peppers Pasta

Equipment Needed:

• Large pot for pasta
• Large skillet
• Wooden spoon
• Cheese grater

Ingredients:

• 1 lb penne pasta
• 1.5 lbs Italian sausage (hot or sweet)
• 3 bell peppers (any colors), sliced
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• ½ cup red wine (optional)
• 2 teaspoons Italian seasoning
• ½ teaspoon red pepper flakes
• ¼ cup fresh basil, chopped
• Parmesan cheese for serving
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
2. Meanwhile, remove sausage from casings and brown in a large skillet, breaking into bite-sized pieces. Remove to a plate.
3. In the same skillet, add peppers and onions. Cook for 8-10 minutes until softened and slightly caramelized.
4. Add garlic and cook for 30 seconds. Pour in wine (if using) and let it reduce for 1 minute.
5. Add crushed tomatoes, Italian seasoning, and red pepper flakes. Return sausage to the pan and simmer for 10 minutes.
6. Add drained pasta to the skillet with the sauce. Toss everything together, adding pasta water as needed to reach desired consistency.
7. Remove from heat and stir in fresh basil. The heat will wilt it perfectly.
8. Serve with freshly grated Parmesan. This hearty, rustic dish is pure Italian comfort!

Best Pairings:

• Garlic bread
• Caesar salad
• Red wine
• Tiramisu

Nutrition Information (per serving, serves 6):

• Calories: 520
• Protein: 24g
• Carbohydrates: 62g
• Fat: 20g
• Fiber: 5g
• Sodium: 880mg

72. Coconut Curry Shrimp

Equipment Needed:

• Large skillet or wok
• Rice cooker
• Can opener
• Wooden spoon

Ingredients:

• 1.5 lbs large shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 cup snap peas
• 1 red bell pepper, sliced
• 2 tablespoons lime juice
• ¼ cup fresh cilantro
• Salt to taste
• Jasmine rice for serving

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.
2. Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant – your kitchen will smell amazing!
3. Pour in coconut milk and diced tomatoes. Bring to a simmer and cook for 5 minutes to let flavors meld.
4. Add snap peas and bell pepper. Simmer for 3-4 minutes until vegetables are crisp-tender.
5. Add shrimp and cook for 3-4 minutes until pink and cooked through. Don't overcook or they'll get rubbery!
6. Stir in lime juice and season with salt. The lime juice brightens the rich coconut curry.
7. Garnish with cilantro and serve over jasmine rice. The creamy, mildly spiced curry is perfect for curry beginners!
8. This quick curry is ready in under 30 minutes but tastes like it simmered all day.

Best Pairings:

• Naan bread
• Cucumber raita
• Mango lassi
• Coconut rice

Nutrition Information (per serving, serves 4):

• Calories: 385
• Protein: 28g
• Carbohydrates: 18g
• Fat: 24g
• Fiber: 3g
• Sodium: 580mg

73. Shepherd's Pie Stuffed Potatoes

Equipment Needed:

• Baking sheet
• Large skillet
• Potato masher
• Spoon for scooping

Ingredients:

• 4 large russet potatoes
• 1 lb ground lamb or beef
• 1 onion, diced
• 2 carrots, diced small
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 tablespoons flour
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh thyme
• 4 tablespoons butter
• ½ cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper

Instructions:

1. Bake potatoes at 400°F for 60 minutes until tender. Let cool slightly, then cut in half lengthwise and scoop out flesh, leaving ¼-inch border.
2. Mash the scooped potato with butter, milk, and half the cheese. Season with salt and pepper. Set aside.
3. In a skillet, brown the meat over medium-high heat. Remove to a plate.
4. In the same skillet, cook onion and carrots for 5 minutes. Add garlic and tomato paste, cooking for 1 minute.
5. Sprinkle flour over vegetables and stir. Add broth, Worcestershire, and thyme. Return meat to pan with peas.
6. Simmer for 5 minutes until thickened. This creates a rich, savory filling.
7. Fill potato skins with meat mixture. Top with mashed potato mixture and remaining cheese.
8. Bake for 20 minutes until golden and bubbly. These individual shepherd's pies are perfect for portion control!

Best Pairings:

• Green beans
• Dinner rolls
• Red wine
• Apple crisp

Nutrition Information (per serving, serves 4):

• Calories: 520
• Protein: 28g
• Carbohydrates: 52g
• Fat: 24g
• Fiber: 6g
• Sodium: 680mg

74. Caprese Chicken Skillet

Equipment Needed:

• Large oven-safe skillet
• Meat mallet
• Sharp knife
• Small bowl

Ingredients:

• 4 chicken breasts, pounded thin
• 2 tablespoons olive oil
• Salt and pepper
• 1 teaspoon Italian seasoning
• 4 slices fresh mozzarella
• 2 large tomatoes, sliced thick
• ½ cup fresh basil leaves
• 2 cloves garlic, minced

For the balsamic glaze:

• ½ cup balsamic vinegar
• 2 tablespoons honey

Instructions:

1. Preheat oven to 400°F. Pound chicken to ½-inch thickness and season with salt, pepper, and Italian seasoning.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden.
3. Top each chicken breast with tomato slices and mozzarella. Transfer skillet to oven.
4. Bake for 10-12 minutes until chicken reaches 165°F and cheese is melted and bubbly.
5. Meanwhile, make the glaze: Simmer balsamic vinegar and honey in a small pan for 5-8 minutes until reduced by half and syrupy.
6. Remove skillet from oven and top with fresh basil leaves. The heat will wilt them slightly.
7. Drizzle with balsamic glaze before serving. The fresh mozzarella and tomatoes make this taste like summer!
8. This elegant dish is ready in under 30 minutes but looks and tastes restaurant-worthy.

Best Pairings:

• Garlic pasta
• Arugula salad
• Crusty bread
• White wine

Nutrition Information (per serving, serves 4):

• Calories: 385
• Protein: 38g
• Carbohydrates: 18g
• Fat: 18g
• Fiber: 1g
• Sodium: 420mg

75. Beef Enchilada Casserole

Equipment Needed:

• 9x13 inch baking dish
• Large skillet
• Can opener
• Wooden spoon

Ingredients:

• 1.5 lbs ground beef
• 1 onion, diced
• 2 cans (10 oz each) enchilada sauce
• 1 can (4 oz) diced green chiles
• 1 can (15 oz) black beans, drained
• 12 corn tortillas, cut into quarters
• 3 cups shredded Mexican cheese blend
• 1 cup sour cream
• 2 teaspoons cumin
• 1 teaspoon chili powder
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 350°F. Brown ground beef with onion in a large skillet. Drain excess fat.
2. Add 1 can enchilada sauce, green chiles, beans, cumin, and chili powder. Simmer for 5 minutes.
3. Spread ½ cup enchilada sauce in the bottom of your baking dish.
4. Layer half the tortilla pieces, half the meat mixture, and 1 cup cheese. Repeat layers.
5. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
6. Cover with foil and bake for 30 minutes. Remove foil and bake 15 more minutes until bubbly.
7. Let rest for 10 minutes before serving. Top with dollops of sour cream and fresh cilantro.
8. This deconstructed enchilada dish gives you all the flavors without the rolling!

Best Pairings:

• Spanish rice
• Refried beans
• Chips and salsa
• Margaritas

Nutrition Information (per serving, serves 8):

• Calories: 485
• Protein: 26g
• Carbohydrates: 38g
• Fat: 26g
• Fiber: 6g
• Sodium: 920mg

76. Creamy Lemon Chicken Orzo

Equipment Needed:

• Large skillet with lid
• Zester
• Wooden spoon
• Measuring cups

Ingredients:

• 1.5 lbs chicken thighs
• 2 tablespoons olive oil
• 1½ cups orzo pasta
• 3 cups chicken broth
• 1 cup heavy cream
• Zest and juice of 2 lemons
• 3 cloves garlic, minced
• 2 cups fresh spinach
• ½ cup sun-dried tomatoes, chopped
• ½ cup grated Parmesan
• 2 tablespoons fresh dill
• Salt and pepper

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2. Cook chicken skin-side down for 5 minutes until crispy. Flip and cook 5 more minutes. Remove to a plate.
3. In the same skillet, add garlic and cook for 30 seconds. Add orzo and toast for 1 minute, stirring constantly.
4. Add broth, cream, lemon zest and juice. Bring to a simmer and nestle chicken back in.
5. Cover and simmer for 15 minutes until orzo is tender and chicken is cooked through.
6. Remove chicken and stir in spinach, sun-dried tomatoes, and Parmesan. The spinach will wilt quickly.
7. Return chicken to the pan and garnish with fresh dill. The creamy, lemony orzo is like risotto but easier!
8. This one-pan wonder is perfect for weeknights when you want something special without the fuss.

Best Pairings:

• Greek salad
• Garlic bread
• White wine
• Lemon sorbet

Nutrition Information (per serving, serves 4):

• Calories: 620
• Protein: 36g
• Carbohydrates: 52g
• Fat: 28g
• Fiber: 3g
• Sodium: 680mg

77. BBQ Meatball Subs

Equipment Needed:

• Baking sheet
• Large mixing bowl
• Small cookie scoop
• Slow cooker

Ingredients:

• 2 lbs ground beef
• 1 cup breadcrumbs
• 2 eggs
• ½ cup milk
• ¼ cup Parmesan cheese
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• Salt and pepper
• 2 cups BBQ sauce, divided
• 6 hoagie rolls
• 2 cups shredded mozzarella
• Butter for rolls

Instructions:

1. Preheat oven to 400°F. Mix ground beef, breadcrumbs, eggs, milk, Parmesan, garlic powder, onion powder, salt, and pepper.
2. Using a cookie scoop, form into 24 meatballs and place on a lined baking sheet.
3. Bake for 20 minutes until browned and cooked through. The scoop ensures even-sized meatballs that cook uniformly!
4. Transfer meatballs to slow cooker with 1½ cups BBQ sauce. Cook on LOW for 2 hours to let flavors meld.
5. Split hoagie rolls and butter the insides. Toast under broiler until golden.
6. Place 4 meatballs in each roll, drizzle with remaining BBQ sauce, and top with mozzarella.
7. Return to broiler for 2-3 minutes until cheese melts. Watch carefully to prevent burning!
8. These messy, delicious subs are perfect for game day or casual dinners.

Best Pairings:

• Coleslaw
• Potato chips
• Pickles
• Cold beer

Nutrition Information (per sub, serves 6):

• Calories: 620
• Protein: 38g
• Carbohydrates: 62g
• Fat: 24g
• Fiber: 3g
• Sodium: 1120mg

78. Spinach and Feta Stuffed Salmon

Equipment Needed:

• Sharp knife
• Baking sheet
• Small mixing bowl
• Toothpicks

Ingredients:

• 4 salmon fillets (6 oz each)
• 4 oz cream cheese, softened
• 1 cup frozen spinach, thawed and squeezed dry
• ½ cup crumbled feta cheese
• 3 cloves garlic, minced
• 1 tablespoon fresh dill
• Zest of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper
• Lemon wedges for serving

Instructions:

1. Preheat oven to 375°F. Cut a pocket in each salmon fillet by slicing horizontally, being careful not to cut all the way through.
2. Mix cream cheese, spinach, feta, garlic, dill, and lemon zest. This Mediterranean-inspired filling is so flavorful!
3. Season salmon inside and out with salt and pepper. Divide filling among the pockets, securing with toothpicks if needed.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon for 2 minutes per side.
5. Transfer to oven and bake for 12-15 minutes until salmon flakes easily and reaches 145°F.
6. Let rest for 5 minutes before removing toothpicks. The creamy filling stays perfectly inside!
7. Serve with lemon wedges. The combination of rich salmon and tangy filling is absolutely divine.
8. This elegant dish is perfect for date night or entertaining guests.

Best Pairings:

• Roasted asparagus
• Rice pilaf
• Greek salad
• White wine

Nutrition Information (per serving, serves 4):

• Calories: 425
• Protein: 42g
• Carbohydrates: 6g
• Fat: 26g
• Fiber: 1g
• Sodium: 480mg

79. Sloppy Joe Pasta

Equipment Needed:

• Large pot
• Large skillet
• Can opener
• Wooden spoon

Ingredients:

• 1 lb pasta shells or rotini
• 1.5 lbs ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• ½ cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard
• 2 cups shredded cheddar cheese
• Green onions for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, brown ground beef in a large skillet over medium-high heat. Remove to a plate.
3. In the same skillet, cook onion and bell pepper for 5 minutes until softened. Add garlic and cook 30 seconds more.
4. Return beef to skillet. Add tomato sauce, ketchup, brown sugar, Worcestershire, and mustard. This creates the classic sloppy joe flavor!
5. Simmer for 10 minutes, stirring occasionally, until sauce thickens.
6. Add cooked pasta to the skillet and toss to combine. The pasta soaks up all that delicious sauce.
7. Remove from heat and stir in 1½ cups cheese until melted. Top with remaining cheese.
8. Garnish with green onions. This fun twist on sloppy joes is kid-approved and adult-loved!

Best Pairings:

• Garlic bread
• Coleslaw
• Pickles
• Chocolate chip cookies

Nutrition Information (per serving, serves 6):

• Calories: 520
• Protein: 28g
• Carbohydrates: 58g
• Fat: 20g
• Fiber: 3g
• Sodium: 820mg

80. Mediterranean Quinoa Bowls

Equipment Needed:

• Medium saucepan
• Baking sheet
• Mixing bowls
• Sharp knife

Ingredients:

• 1½ cups quinoa
• 3 cups vegetable broth
• 1 can (15 oz) chickpeas, drained
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup Kalamata olives
• 1 cup crumbled feta

For the dressing:

• ¼ cup olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 2 teaspoons oregano
• Salt and pepper

Instructions:

1. Rinse quinoa and cook in vegetable broth according to package directions. Fluff with a fork and let cool.
2. Toss chickpeas with olive oil, cumin, and paprika. Spread on a baking sheet and roast at 400°F for 20 minutes until crispy.
3. Whisk together all dressing ingredients. This bright, tangy dressing ties everything together!
4. In a large bowl, combine cooled quinoa with cucumbers, tomatoes, onion, and olives.
5. Add half the dressing and toss to combine. Let it sit for 10 minutes to absorb flavors.
6. Divide among bowls and top with roasted chickpeas and crumbled feta.
7. Drizzle with remaining dressing. These bowls are healthy, filling, and packed with Mediterranean flavors!
8. Perfect for meal prep – they actually get better after a day in the fridge!

Best Pairings:

• Warm pita bread
• Hummus
• Tzatziki
• Baklava for dessert

Nutrition Information (per serving, serves 4):

• Calories: 485
• Protein: 16g
• Carbohydrates: 58g
• Fat: 22g
• Fiber: 10g
• Sodium: 780mg

After years of getting dinner on the table night after night, I've learned that the best family meals aren't always the fanciest ones – they're the ones that bring everyone together around the table without stressing out the cook. These recipes have become our family's greatest hits, and I hope they'll become yours too.

Remember, cooking doesn't have to be perfect. Sometimes the pasta is a little overcooked, sometimes the vegetables are a bit too crispy, and that's okay. What matters is that you're feeding your family with love, creating memories, and maybe even getting them to eat a vegetable or two along the way.

Don't be afraid to make these recipes your own. Swap ingredients based on what you have on hand, adjust seasonings to your family's taste, and most importantly, have fun with it. Some of our favorite family meals started as happy accidents when I was improvising with leftovers!

I'd love to hear which recipes become your family favorites. Happy cooking, and here's to many delicious dinners ahead!