Greek Lemon Chicken Soup – A Refreshing, Comforting Classic

 Ingredients

1 tablespoon olive oil

1 small onion, finely diced

2 garlic cloves, minced

6 cups chicken broth

1/2 cup uncooked rice (white or Arborio rice works best)

1 lb cooked chicken breast, shredded

2 large eggs

Juice of 2 lemons (about 1/4 cup)

Salt and pepper to taste

Fresh parsley or dill for garnish (optional)

Directions

Sauté the onions and garlic: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute.

Add the broth and rice: Pour in the chicken broth and bring it to a boil. Stir in the rice and reduce the heat to a simmer. Cook until the rice is tender, about 15-20 minutes.

Prepare the egg-lemon mixture: While the rice is cooking, whisk the eggs and lemon juice together in a bowl until well combined.

Temper the eggs: To prevent curdling, slowly add a ladleful of hot soup to the egg-lemon mixture, whisking constantly. Add one or two more ladles of hot soup, still whisking, until the mixture is warmed.

Combine everything: Slowly pour the egg mixture back into the soup pot, stirring constantly. Add the shredded chicken and heat gently over low heat, making sure not to let it boil.

Season and serve: Season with salt and pepper to taste, then ladle the soup into bowls. Garnish with fresh parsley or dill if desired.

Simple Garlic Shrimp

 

Ingredients

1 ½ tablespoons olive oil

1 pound shrimp, peeled and deveined

salt to taste

6 cloves garlic, finely minced

¼ teaspoon red pepper flakes

3 tablespoons lemon juice

1 tablespoon caper brine

2 tablespoons cold butter, cut into 4 equal pieces, divided

⅓ cup chopped flat-leaf parsley, divided

1 teaspoon water, or as needed

Directions

Gather all ingredients.

Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.

Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.

Add garlic and red pepper flakes; cook and stir for 1 minute.

Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.

Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.

Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.

Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!

Spaghetti Aglio e Olio: A Simple Italian Classic

 Ingredients:

12 oz (340 g) spaghetti

1/3 cup extra virgin olive oil

6-8 garlic cloves, thinly sliced

1/2 tsp red pepper flakes (adjust to taste)

Salt (for pasta water and seasoning)

Freshly ground black pepper (optional)

1/4 cup fresh parsley, chopped

Freshly grated Parmesan cheese (optional)

Directions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.

Prepare the Garlic Oil: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté, stirring frequently, until the garlic turns golden brown and crispy (about 2-3 minutes). Be careful not to burn the garlic, as it will turn bitter.

Add Red Pepper Flakes: Once the garlic is golden, stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.

Toss the Pasta: Add the cooked, drained spaghetti to the skillet, along with about 1/2 cup of the reserved pasta water. Toss everything together until the pasta is coated in the garlic oil. If needed, add more pasta water to create a smooth, slightly glossy sauce.

Season and Garnish: Season with salt and freshly ground black pepper to taste. Stir in the chopped parsley and toss everything together one final time.

Serve: Serve the spaghetti hot, garnished with extra parsley and freshly grated Parmesan cheese, if desired.

Taco Spaghetti To Die For

 

INGREDIENTS:

1 tablespoon olive oil

1 pound ground beef*

1 (1.25-ounce) package taco seasoning

1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies

1 tablespoon tomato paste

8 ounces spaghetti

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 Roma tomato, diced

2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1: Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

2: Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

3: Remove from heat and top with cheeses. Cover until melted, about 2 minutes.

4: Serve immediately, garnished with tomato and cilantro, if desired.

SWEET POTATO BOATS FILLED WITH SPINACH, MUSHROOM & FETA TOPPED WITH CREAMY AVOCADO DRESSING

 

Ingredients

Prep Time: 20 minutes

Cook Time: 45–60 minutes

For the Sweet Potato Boats:

4 medium sweet potatoes, scrubbed

1 tbsp olive oil

Pinch of sea salt and pepper

For the Spinach & Mushroom Filling:

1 tbsp olive oil or butter

2 cups fresh spinach, chopped

2 cups mushrooms (cremini or baby bella), sliced

1 garlic clove, minced

¼ tsp sea salt

¼ tsp black pepper

½ tsp dried thyme or rosemary

For the Toppings:

½ cup crumbled feta cheese (or vegan feta)

1 tbsp fresh herbs (basil, parsley, or chives)

For the Creamy Avocado Dressing:

1 ripe avocado

2 tbsp Greek yogurt (or dairy-free yogurt)

1 tbsp olive oil

1 tbsp lemon juice

1 small garlic clove, grated

Salt and pepper to taste

Water to thin, as needed

Instructions

Step 1: Roast the Sweet Potatoes

Preheat oven to 400°F. Prick sweet potatoes a few times with a fork and place them on a lined baking sheet. Bake for 45–60 minutes or until tender and easily pierced with a knife. Let cool slightly before handling.

Step 2: Make the Avocado Dressing

While the sweet potatoes roast, combine avocado, yogurt, olive oil, lemon juice, grated garlic, salt, and pepper in a blender or small food processor. Blend until smooth and creamy, adding a splash of water as needed to thin. Chill until ready to serve.

Step 3: Sauté the Spinach and Mushrooms

Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned and their liquid has evaporated—about 6–8 minutes. Stir in garlic, chopped spinach, thyme, salt, and pepper. Cook just until spinach is wilted. Remove from heat.

Step 4: Prepare the Boats

Cut each roasted sweet potato in half lengthwise. Gently scoop out a bit of the flesh from each half to create a “boat,” leaving a thick enough layer to keep structure. Save the scooped flesh for mashed potatoes or soups.

Step 5: Fill the Boats

Divide the spinach-mushroom mixture evenly among the sweet potato halves. Top with a generous spoonful of creamy avocado dressing and a sprinkle of crumbled feta.

Step 6: Garnish and Serve

Finish with chopped fresh herbs and a light drizzle of olive oil if desired. Serve warm as a main dish or hearty side.

SAUSAGE GREEN BEAN POTATO CASSEROLE

 Ingredients

1 1/2 lbs sausage kielbasa or smoke sausage, sliced 1/4″ thick

2 lbs baby creamer potatoes, washed, sliced in half

2 15 oz cans green beans, drained

1/8 cup vegetable oil

1/4 cup butter

1 cup onions, chopped

3 cloves garlic, minced

1 tsp Slap Ya Mama® seasoning

1 tsp garlic powder

1 tsp pepper

1/2 tsp red pepper flakes

1/4 cup water

Instructions

Preheat oven to 400° and spray a 9×13 baking dish with a non stick spray.

Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.

Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat.

In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated.

Remove sausage from pan and when cool enough add to baggie.

Melt butter in frying pan and add onions and garlic, cook until onions are translucent.

Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.

Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.

Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.

Carefully remove from oven and enjoy!

Sloppy Joe Mini Pizzas

 Ingredients

1 pkg (20 oz each) lean ground turkey

1/3 cup finely chopped carrot

1 can (15 oz each) Manwich Original Sloppy Joe Sauce

1 can (16 oz each) refrigerated jumbo buttermilk biscuits (8 count)

1/2 cup Hunt’s Tomato Sauce-No Salt Added

1-1/2 cups shredded part-skim mozzarella cheese, divided

Directions

Preheat oven to 400°F. Spray large skillet and 2 large baking sheets with cooking spray. Heat skillet over medium-high heat. Add turkey and carrot; cook 5 to 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally. Stir in Sloppy Joe sauce.

Place 4 biscuits on each baking sheet; press each biscuit into a 5-inch round. Spread 1 tablespoon tomato sauce over each biscuit round. Top each with 2 tablespoons cheese and 1/3 cup meat mixture. Sprinkle tops evenly with remaining cheese.

Bake 10 to 12 minutes or until biscuits are browned and cheese melts.

How to Make Fried Rice at Home

Ingredients

2 Tablespoons Oil, divided

1 Cup Onion, chopped

½ Pound Boneless skinless chicken (Optional), cut into bite sized pieces (or boneless pork chop)

½ Tablespoon Butter

Kosher Salt, to taste

Ground Black Pepper, to taste

½ teaspoon Sesame oil

2 beaten Eggs

2 Cups Cold, cooked rice, grains separated/fluffed with a fork (day-old rice is great)

2 cloves Garlic, minced

1 Cup Frozen peas and carrots (thawed)

2 Tablespoons Soy Sauce, or to taste (reduced sodium is OK)

4 Green Onions (Optional), chopped

Directions

In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté them until they turn a nice brown color, about 8 – 10 minutes. Add the chicken (or pork) and season with salt and pepper to taste. Cook for 3 – 5 minutes until the meat is mostly cooked through. Remove the onions and meat from the pan and set them aside.

Season the beaten eggs with salt. Add ½ tablespoon of butter and oil to the pan and pour in beaten eggs. Cook the eggs, stirring occasionally, until they’re just cooked. If needed, break the eggs up into smaller pieces with a spatula. Remove the cooked eggs from the pan and set them aside.

Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the pan is hot, add the cooked rice, cooked onions and meat, and garlic. Cook, stirring occasionally, until everything is heated through, about 5 minutes.

Add the thawed peas and carrots and the soy sauce to rice mixture and sauté for 1 minute, mixing to combine.

Garnish with chopped green onions, if desired. Serve warm.

Cheddar Ranch Chicken Burgers: A Flavorful Twist on a Classic

 

Ingredients

For the Chicken Burgers:

1 pound ground chicken

1/2 cup shredded cheddar cheese

1/4 cup ranch dressing

1/4 cup finely chopped green onions

1/4 cup breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For Serving:

4 hamburger buns

Lettuce leaves

Sliced tomatoes

Sliced red onions

Additional ranch dressing

Cheddar cheese slices (optional)

Directions

Prepare the Chicken Mixture:

In a large mixing bowl, combine the ground chicken, shredded cheddar cheese, ranch dressing, chopped green onions, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated.

Form the Patties:

Divide the mixture into 4 equal portions and shape each portion into a patty about 1/2 inch thick. Make a slight indentation in the center of each patty to prevent them from puffing up during cooking.

Cook the Burgers:

Preheat your grill to medium-high heat. Alternatively, you can use a stovetop skillet over medium-high heat.

Cook the patties for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the burgers are fully cooked through. If desired, place a slice of cheddar cheese on each patty during the last minute of cooking to melt.

Toast the Buns:

While the burgers are cooking, lightly toast the hamburger buns on the grill or in a skillet until golden brown.

Assemble the Burgers:

Spread a layer of ranch dressing on the bottom half of each bun. Place a lettuce leaf on top, followed by a chicken patty. Add a slice of tomato and red onion. Top with the upper half of the bun.

Serve:

Serve the Cheddar Ranch Chicken Burgers immediately, with additional ranch dressing on the side if desired.

Easy Bourbon Chicken Recipe

 INGREDIENTS

1/2 teaspoon sesame oil

1 tablespoon canola oil

2 pounds chicken breast cut into 1 inch cubes

4 cloves garlic minced

1 teaspoon ginger minced

1/4 cup low sodium soy sauce

1/4 cup light or dark brown sugar

2 tablespoons bourbon

1/4 cup rice wine vinegar

1 teaspoon cornstarch

1 tablespoon water

sesame seeds for garnish if desired

green onions for garnish if desired

INSTRUCTIONS

Heat sesame oil and canola oil in a large skillet.

Add in chicken and saute until fully cooked and browned.

Add in garlic and ginger and saute for 1-2 minutes. (Add in more oil if needed)

In a medium bowl combine soy sauce, brown sugar, bourbon and rice wine vinegar.

Add sauce to the chicken and bring to a simmer. Cook for 2-3 minutes.

Meanwhile in a small bowl whisk together cornstarch and water.

Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 2-3 minutes.

If the sauce needs to thicken more add more cornstarch.

Serve immediately with sesame seeds and green onions for garnish, if desired

One-Pot Chicken and Orzo Pasta – Quick, Flavorful, and Easy to Make

 

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

1 cup orzo pasta

2 1/2 cups chicken broth

1 cup cherry tomatoes, halved

1 cup baby spinach

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley for garnish (optional)

Directions

Sear the chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Sear the chicken for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.

Sauté the vegetables: In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion is softened and translucent.

Add the orzo and broth: Stir in the orzo pasta, then pour in the chicken broth. Add the oregano, paprika, and cherry tomatoes. Bring the mixture to a simmer, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.

Return the chicken and cook: Add the cooked chicken back into the pot and stir everything together. Reduce the heat and let the orzo cook for about 8-10 minutes, or until the pasta is tender and the broth has mostly been absorbed.

Stir in the spinach and cheese: Once the orzo is cooked, stir in the baby spinach and let it wilt for 1-2 minutes. If desired, add grated Parmesan cheese for a creamy finish. Adjust seasoning with additional salt and pepper to taste.

Serve: Garnish with fresh parsley and serve hot. This dish pairs well with a side salad or garlic bread.

LongHorn Steakhouse Parmesan Crusted Chicken: A Savory Delight

 

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

For the Parmesan Crust:

1/2 cup grated Parmesan cheese

1/2 cup panko bread crumbs

1/4 cup melted butter

1/4 cup mayonnaise

2 tablespoons fresh parsley, chopped

1 teaspoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Directions

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C).

While the chicken is baking, prepare the Parmesan crust. In a medium bowl, combine the grated Parmesan cheese, panko bread crumbs, melted butter, mayonnaise, chopped parsley, lemon juice, garlic powder, and onion powder. Mix well until fully combined.

Remove the chicken from the oven and switch the oven to broil.

Spread the Parmesan crust mixture evenly over each chicken breast.

Place the skillet back in the oven under the broiler for 2-3 minutes, or until the topping is golden brown and crispy.

Remove from the oven and let the chicken rest for a few minutes before serving.

How to Prepare

Start by preheating your oven to 375°F (190°C). Season the chicken breasts generously with salt, pepper, garlic powder, and onion powder. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken breasts, searing them for 3-4 minutes on each side until they develop a beautiful golden-brown crust. This step locks in the juices, ensuring the chicken remains tender.

Transfer the skillet to the oven and bake the chicken for about 20-25 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). While the chicken is baking, prepare the Parmesan crust. In a mixing bowl, combine grated Parmesan cheese, panko bread crumbs, melted butter, mayonnaise, chopped parsley, lemon juice, garlic powder, and onion powder. Mix until the ingredients are well incorporated.

Once the chicken is fully cooked, remove it from the oven and switch the oven to broil. Evenly spread the Parmesan crust mixture over each chicken breast. Place the skillet back in the oven under the broiler for about 2-3 minutes. Keep a close eye to ensure the crust doesn’t burn. The topping should turn golden brown and crispy. Remove the skillet from the oven and let the chicken rest for a few minutes before serving.

Preparation Time

Preparation: 15 minutes

Cooking: 30 minutes

Total Time: 45 minutes

Servings

This recipe serves 4 people, making it perfect for a family dinner or a small gathering.

Extra Creamy Slow Cooker Cheeseburger Soup

INGREDIENTS

1 pound lean ground beef

1 (16 oz.) package velveeta, cubed

1 yellow onion, finely chopped

1 cup carrots, finely chopped

1/2 cup celery, finely chopped

4 small potatoes, peeled and diced

3 cups low-sodium chicken broth

2 cups whole milk

1/4 cup all-purpose flour

1/4 cup (1/2 stick) unsalted butter

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried parsley

Kosher salt and freshly ground pepper, to taste

Bacon bits

Cheddar cheese, grated

PREPARATION

Heat a large pan or skillet over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder.

Drain fat, then wipe out skillet with a paper towel. Melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

Place beef, along with onion, carrot, celery and potatoes in slow cooker and cover with chicken broth. Season with basil and parsley, the cover and cook on high for 3-4 hours, or until potatoes are tender.

Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 30 minutes, or until cheese is melted and soup is thick and smooth.

Serve hot, topped with cheese and bacon bits. Enjoy!

GRILLED CHEESE WITH GOUDA, ROASTED MUSHROOMS AND ONIONS

 

INGREDIENTS

8 ounces mushrooms, sliced

1 medium onion, sliced (the sweeter the better)

2 tablespoons olive oil

salt and pepper

4 tablespoons butter

4 slices bread of choice

1 cup gouda, shredded

INSTRUCTIONS

Preheat oven to 400-degrees F.

On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.

In a skillet stove top, melt 4 tablespoons butter over medium heat.

While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.

In the melted butter place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.

Crock Pot Macaroni Cheeseburger Soup – Effortless, Creamy Comfort

 

Ingredients

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1 cup milk or half-and-half

1 cup uncooked elbow macaroni

Fresh parsley, chopped (optional, for garnish)

Directions

Brown the beef: In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.

Transfer to the slow cooker: Add the cooked ground beef, chopped onion, minced garlic, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, salt, and pepper to the crock pot. Stir to combine.

Cook the soup: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.

Add macaroni and cheese: About 30 minutes before serving, stir in the uncooked macaroni and shredded cheese. Cover and cook on high for 30 minutes, or until the macaroni is tender and the cheese is fully melted.

Finish with milk: Stir in the milk or half-and-half just before serving for added creaminess. Adjust seasoning with salt and pepper if needed.

Garnish and serve: Ladle the soup into bowls and garnish with chopped parsley if desired.

Scalloped Potatoes

 INGREDIENTS

4cups thinly sliced potatoes

3tablespoons butter

3tablespoons flour

1 1⁄2cups milk

1teaspoon salt

1dash cayenne pepper

1cup grated sharp cheddar cheese

1⁄2cup grated cheese, to sprinkle on top

DIRECTIONS

In a small sauce pan, melt butter and blend in flour.

Let sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining cheese on top.

Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.

How To Make Icebox Pickles

 

Ingredients:

6 cups sliced, unpeeled cucumbers

1 cup sliced red onion

1 cup sliced green bell pepper

1 Tablespoon celery seed

1 Tablespoon salt

2 cups white sugar

1 cup white vinegar

How to make it:

Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.

BAKED GARLIC PARMESAN POTATO WEDGES

 

INGREDIENTS

3-4 large russet potatoes, sliced into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

½ cup shredded parmesan cheese

optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Easy Taco Bake Recipe

 

Ingredients 

1 lb Ground Beef

1 pkg Taco Seasoning

 Cup Water

Chili Cheese Corn Chips- to taste

1 Can Cheddar Cheese Soup

½ Cup Milk

8 to 12 oz Shredded Mozzarella

Toppings as desired

How to make it :

Brown ground beef and prepare as taco meat according to the seasoning package (using water).

Pour enough fritos into a 9 x9 pan to cover the bottom.

Top with taco meat.

Combine soup and milk in a sauce pan and heat through until smooth.

Top taco meat with cheese sauce.

Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).

Bake at 350 degrees for 10-15 minutes until bubbly.

Serve over lettuce and with desired topics.

ONE POT MEXICAN RICE CASSEROLE

 

Ingredients

1 Pound Ground Beef

1 Small Onion, Diced

Salt & Pepper, To Taste

2 Tablespoons Taco Seasoning

1 Teaspoon Garlic Powder

1 Cup Long Grain White Rice

1 1/2 Cups Beef Broth

1 15 Ounce Can Corn, Drained

8 Ounces Tomato Sauce

1/2 Cup Salsa

1 Cup Shredded Cheese

How To Make ONE POT MEXICAN RICE CASSEROLE

Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.

Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.

Stir in the rice, broth, corn, tomato sauce, and salsa.

Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.

Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.