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Juicy chicken, garlic, and mushrooms simmer in a creamy herb sauce.

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1. Pat chicken breasts dry and season both sides with salt, black pepper, and paprika. 2. Heat a large skillet over medium heat. Add olive oil. 3. Place chicken in a single layer and cook 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and set aside. 4. Reduce heat to medium. In the same skillet, add mushrooms and cook 5–7 minutes until softened and lightly browned. 5. Add minced garlic and dried thyme. Cook 30–60 seconds until fragrant. 6. Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 3–5 minutes. 7. Stir in heavy cream and continue simmering 5–8 minutes until sauce thickens slightly. 8. Return chicken to the skillet and spoon sauce over top. Simmer 3–5 minutes until fully heated through. 9. In a separate skillet over medium heat, sauté green beans in olive oil for 6–8 minutes until tender-crisp. Season lightly with salt and pepper. 10. Serve chicken topped with creamy mushroom sauce alongside sautéed green beans.
  • chicken breasts

  • olive oil

  • garlic

  • mushrooms

  • heavy cream

  • chicken broth (sugar-free)

  • dried thyme

  • paprika

  • salt and pepper to taste

  • green beans

Ground beef, rice, and cheese cooked together in one pan for an easy dinner.

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1. Heat a large pan over medium-high heat. Add ground beef and onion. Cook until beef is browned and no pink remains. 2. Add garlic and seasoning. Cook 30–60 seconds until fragrant. 3. Add rice, broth, and sauce. Stir and bring to a simmer. 4. Reduce heat to low. Cover and cook 15–20 minutes until rice is tender and liquid is absorbed. 5. Turn heat to low. Add cheese and stir until melted and creamy. Rice should be soft and mixture cohesive.
  • ground beef

  • onion

  • garlic

  • rice

  • beef broth

  • tomato sauce

  • cheese

Chicken and rice cooked in a creamy cheese sauce and topped with bacon.

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1. Heat butter in a skillet over medium-high heat. 2. Add chicken and cook until mostly done and lightly browned (internal temp approaching 165°F). 3. Add onion and garlic. Cook until softened and fragrant. 4. Add rice and toast briefly for 1–2 minutes. 5. Add broth, bring to a boil, then reduce heat and cover. 6. Cook 15–20 minutes until rice is tender and liquid absorbed. 7. Stir in cheese and cream cheese until melted and creamy. 8. Top with bacon and melt. 9. Serve hot. Chicken should be fully cooked (165°F), rice tender, and mixture creamy.
  • chicken breast

  • butter

  • onion

  • garlic

  • rice

  • chicken broth

  • cheese

  • cream cheese

  • bacon

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

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

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

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

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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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

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

What is a classic meal?

Shredded rotisserie chicken in a bowl ready to be used in bowls, tacos, pasta, or soups.

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