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dirty spaghetti with ground beef sausage and peppers
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Dirty Spaghetti by @onestopchop

Spaghetti coated in a rich meat sauce with beef, sausage, and peppers.

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1. Brown ground beef and turkey sausage over medium-high heat until fully cooked (internal temp 160°F). Drain excess grease. 2. Add onion and peppers. Cook until softened, about 4–5 minutes. 3. Stir in garlic and cook 1 minute until fragrant. 4. Add tomato paste and cook 2–3 minutes to deepen flavor. 5. Add seasoning and stir. 6. Sprinkle in flour and cook 1–2 minutes. 7. Slowly add beef broth while stirring. Simmer until thickened. 8. Add cooked pasta and toss to coat. 9. Serve hot. Sauce should cling to pasta and appear rich and thick.

  • ground beef

  • turkey sausage

  • red pepper

  • green pepper

  • onion

  • garlic

  • tomato paste

  • flour

  • beef broth

  • spaghetti

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high protein chicken rice bowl with vegetables and yogurt sauce
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High Protein Chicken Rice Bowl by @foodinfivemins

Chicken, rice, and roasted vegetables with a yogurt sauce for an easy high protein meal.

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1. Preheat oven to 200°C (400°F). 2. Mix chicken with yogurt, garlic, spices, and lemon. 3. Bake for 20–25 minutes, flipping halfway, until cooked through (internal temp 165°F) and lightly golden. 4. Cook vegetables in a pan until softened and slightly charred. 5. Cook rice until tender and fluffy. 6. Mix yogurt sauce ingredients until smooth. 7. Slice chicken and assemble bowls with rice, chicken, vegetables, and sauce. 8. Serve or portion for meal prep. Chicken should be juicy and fully cooked.

  • chicken thighs

  • greek yogurt

  • garlic

  • paprika

  • cumin

  • lemon

  • red pepper

  • yellow pepper

  • zucchini

  • red onion

  • greek yogurt

  • cucumber

  • rice

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one pan lasagna with ground beef pasta and melted cheese
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Lazy One Pan Lasagna by @receptyodanicky

Ground beef, pasta, and sauce cooked together and topped with melted cheese.

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1. Cook ground beef in a large pan over medium heat until browned (internal temp 160°F). 2. Add onion, garlic, and carrots. Cook until softened, about 4–5 minutes. 3. Stir in tomato passata and seasoning. 4. Add broken lasagna sheets. 5. Stir and ensure pasta is covered with sauce. 6. Cover and simmer until pasta is tender, stirring occasionally, about 15–20 minutes. 7. Top with cheese. 8. Cover or broil until cheese is melted and bubbly. 9. Serve hot. Pasta should be tender and sauce thick.

  • ground beef

  • onion

  • garlic

  • carrots

  • tomato passata

  • lasagna sheets

  • cheese

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one pot spaghetti with ground beef sausage and tomato sauce
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One Pot Spaghetti by @caitlynskitchen

Spaghetti cooked with beef, sausage, and sauce in one pot for an easy dinner.

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1. Cook ground beef and sausage in a large pot over medium heat until browned with no pink remaining (internal temp 160°F). 2. Add onion and bell pepper. Cook until softened, about 3–5 minutes. 3. Stir in garlic and cook 30 seconds until fragrant. 4. Add tomatoes, broth, and sauce ingredients. Stir well. 5. Bring to a simmer. 6. Add spaghetti and press into liquid. 7. Cook uncovered, stirring occasionally, until pasta is tender and sauce thickens, about 10–15 minutes. 8. Add seasoning and stir. 9. Let sit a few minutes before serving. Pasta should be tender and coated in a thick sauce.

  • ground beef

  • italian sausage

  • onion

  • bell pepper

  • garlic

  • crushed tomatoes

  • chicken broth

  • spaghetti

  • italian seasoning

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sticky sesame chicken with green onions and sesame seeds on a white plate
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Sesame Chicken inspired by @cookinginthemidwest

Sticky sesame chicken with a glossy sweet-savory sauce and crispy edges. Inspired by @cookinginthemidwest, this is the version you’ll actually make—not just save.

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1. Heat pan to medium-high. Add peanut oil. 2. Cut chicken into bite-sized pieces. Pat dry. Toss with cornstarch, salt, pepper, garlic powder, and onion powder. 3. Cook chicken in a single layer. Let it brown before stirring. Cook until golden and internal temperature reaches 165°F. Remove. 4. Lower heat to medium. Add garlic. Cook 30 seconds. 5. Add honey, soy sauce, vinegar, ketchup, and sesame oil. Simmer 2–3 minutes. 6. Stir in slurry. Simmer until thick and glossy. 7. Return chicken. Toss until coated. 8. Finish with green onions and sesame seeds.

  • chicken breast

  • cornstarch

  • salt

  • black pepper

  • garlic powder

  • onion powder

  • peanut oil

  • honey

  • soy sauce

  • minced garlic

  • apple cider vinegar

  • ketchup

  • sesame oil

  • cornstarch slurry (cornstarch + water)

  • green onions

  • sesame seeds

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creamy chicken breast pasta with garlic parmesan and basil

Leftover Creamy Chicken Breast Pasta with Garlic and Basil

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1. Bring a large pot of salted water to a boil. Cook 6 oz pasta according to package instructions until al dente. Drain, reserve 0.5 cup pasta water. 2. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. 3. Add 1 clove garlic minced, sauté 30 seconds until fragrant, not browned. 4. Add thinly sliced chicken breast in a single layer. Cook 3-4 minutes per side until internal temperature 165°F, surface golden. 5. Remove chicken, set aside. 6. Add 0.5 cup heavy cream and 0.25 cup grated Parmesan to skillet. Simmer gently 2-3 minutes until sauce thickens and coats the back of a spoon. 7. Return chicken and pasta to skillet. Toss to combine. Add reserved pasta water 1 tbsp at a time if sauce is too thick. 8. Stir in 0.25 cup fresh basil leaves torn. 9. Turn off heat. Let rest 2 minutes. 10. Finish with extra basil leaves.

  • Chicken breast

  • Pasta

  • Olive oil

  • Garlic

  • Heavy cream

  • Parmesan cheese

  • Basil

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chicken and vegetable soup with leftover chicken breast carrots and celery
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Leftover Chicken and Vegetable Soup with Leftover Breast

Shredded chicken breast simmered in broth with vegetables for a simple soup.

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1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering. 2. Add 1 medium onion diced and 2 cloves garlic minced. Sauté 4-5 minutes until onion is translucent and soft. 3. Add 2 medium carrots diced and 2 stalks celery diced. Cook 3-4 minutes until vegetables start to soften. 4. Pour in 4 cups chicken broth. Bring to a boil, then reduce to medium-low heat. 5. Add leftover chicken breast shredded. Simmer 10 minutes until soup is hot and flavors meld. 6. Season with salt and pepper to taste. 7. Finish with 2 tbsp chopped fresh parsley off heat.

  • Chicken breast

  • Onion

  • Garlic

  • Carrot

  • Celery

  • Chicken broth

  • Olive oil

  • Parsley

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baked chicken casserole with mushrooms and melted cheese
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Baked Chicken Breast Casserole with Mushrooms and Cheese

Tender chicken baked with mushrooms, cream, and melted cheese for an easy dinner.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 3. Add 1 cup sliced mushrooms. Sauté 5-6 minutes until browned and moisture evaporates. 4. Add 1 clove garlic minced. Cook 30 seconds until fragrant. 5. Add 1.5 cups diced chicken breast in a single layer. Cook 4-5 minutes until heated through and lightly browned. 6. Stir in 0.5 cup cream and 0.25 cup grated cheese. Simmer 2-3 minutes until sauce thickens and coats spoon. 7. Transfer mixture to a baking dish. 8. Top with 0.25 cup shredded cheese. 9. Bake 15-20 minutes until cheese is bubbly and golden. 10. Let rest 5 minutes before serving. 11. Finish with fresh chopped basil.

  • Chicken breast

  • Mushrooms

  • Garlic

  • Cream

  • Cheese

  • Olive oil

  • Basil

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creamy mushroom pasta with sliced beef and thyme
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Creamy Mushroom Pasta with Sliced Eye of Round

Creamy pasta with mushrooms and sliced beef for a rich and simple dinner.

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1. Preheat oven to 400°F. Pat dry 1 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt. 2. Roast on rack 20-25 minutes until internal temperature reaches 135°F. Rest 10 minutes. 3. Thinly slice roast across grain. 4. Cook 8 oz pasta according to package until al dente. Drain and set aside. 5. Heat 1 tbsp olive oil in large skillet over medium heat. Add 8 oz sliced mushrooms and 1 minced garlic clove. Sauté 5-7 minutes until mushrooms are browned and garlic is fragrant. Pan should shimmer and mushrooms should have edges caramelized. 6. Add 0.5 cup heavy cream and 0.25 cup grated Parmesan cheese. Simmer 2 minutes until sauce thickens and coats spoon. 7. Stir in cooked pasta and sliced roast. Heat through 2 minutes. 8. Finish with 1 tbsp chopped fresh thyme off heat.

  • Eye of Round Roast

  • Olive Oil

  • Salt

  • Pasta

  • Mushrooms

  • Garlic

  • Heavy Cream

  • Parmesan Cheese

  • Thyme

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beef and vegetable soup with sliced eye of round carrots and celery
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Beef and Vegetable Soup with Sliced Eye of Round

Sliced eye of round simmered in broth with vegetables for a simple soup.

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1. Pat dry 1.5 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt. 2. Roast on rack in 400°F oven 20-25 minutes until internal temperature reaches 135°F. Rest 10 minutes. 3. Thinly slice roast across grain. 4. In large pot, heat 1 tbsp olive oil over medium heat. Add 1 cup diced onion, 2 minced garlic cloves, 1 cup diced carrot, and 1 cup diced celery. Sauté 5-7 minutes until vegetables soften and onions are translucent. 5. Add 4 cup beef broth and bring to boil. 6. Add sliced roast to pot. Reduce heat to medium-low and simmer soup 10 minutes to blend flavors. 7. Finish with 1 tbsp chopped fresh parsley off heat before serving.

  • Eye of Round Roast

  • Olive Oil

  • Salt

  • Onion

  • Garlic

  • Carrots

  • Celery

  • Beef Broth

  • Parsley

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