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tuna stuffed baked potatoes with chives
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Baked Tuna Stuffed Potatoes

Baked potatoes filled with a creamy tuna, onion and sour cream mixture and topped with chives.

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1. Preheat oven to 400°F. 2. Pierce 2 large whole potatoes with fork. Bake directly on oven rack 45-50 minutes until tender when pierced with fork. 3. Meanwhile, heat 1 tbsp olive oil in skillet over medium heat until shimmering. 4. Add 1 small minced onion. Cook 3-4 minutes until translucent. 5. Stir in 6 oz canned tuna, drained and flaked, and 0.25 cup sour cream. Cook 2 minutes until heated through. 6. Remove potatoes from oven. Cut lengthwise and scoop out flesh into bowl, leaving 0.25 inch shell. 7. Mix potato flesh into tuna mixture. Season with 0.5 tsp salt. 8. Stuff mixture back into potato shells. Place on baking sheet. 9. Bake 10 minutes until tops are golden. 10. Finish with 1 tbsp chopped fresh chives sprinkled on top.

  • Potatoes

  • Onion

  • Tuna

  • Sour cream

  • Salt

  • Chives

  • Olive oil

Prep
Cook
Total
Serves4
DinnerAmerican
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tuna and vegetable casserole with golden cheddar in a baking dish

Tuna and Vegetable Casserole

Potatoes, tuna and mixed vegetables in a creamy cheddar sauce, baked until golden.

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1. Preheat oven to 375°F. 2. Cook 2 cups diced potato in boiling salted water until just tender, 8-10 minutes. Drain. 3. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. 4. Add 1 cup chopped onion and 1 cup chopped celery. Cook 5-6 minutes until softened. 5. Stir in 6 oz canned tuna, drained and flaked, and 1 cup frozen mixed vegetables. Cook 2 minutes until heated. 6. Add 1 cup cream and 0.5 cup grated cheddar cheese. Simmer 2 minutes until sauce thickens. 7. Combine cooked potatoes and tuna mixture. Transfer to baking dish. 8. Sprinkle 0.25 cup grated cheddar cheese on top. 9. Bake 20 minutes until casserole is bubbly and cheese is golden. 10. Rest 5 minutes before serving. 11. Finish with 1 tbsp chopped fresh parsley sprinkled on top.

  • Potato

  • Onion

  • Celery

  • Tuna

  • Frozen mixed vegetables

  • Cream

  • Cheddar cheese

  • Parsley

  • Olive oil

Prep
Cook
Total
Serves4
DinnerAmerican
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creamy tuna pasta with peas and parmesan
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Creamy Tuna Pasta with Peas

Pasta with canned tuna and peas in a creamy Parmesan sauce.

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1. Bring a pot of salted water to a boil. Cook 8 oz pasta until al dente, 8-10 minutes. Drain and set aside. 2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. 3. Add 1 small minced onion. Cook 3-4 minutes until translucent. 4. Add 6 oz canned tuna, drained and gently flaked. Stir 2 minutes until heated through. 5. Add 0.5 cup frozen peas. Cook 2 minutes until peas are heated. 6. Stir in 0.5 cup cream and 0.25 cup grated Parmesan cheese. Simmer gently 2 minutes until sauce thickens and coats spoon. 7. Add pasta to skillet. Toss to combine and warm through. 8. Finish with 1 tbsp chopped fresh parsley sprinkled over pasta.

  • Pasta

  • Tuna

  • Onion

  • Frozen peas

  • Cream

  • Parmesan cheese

  • Parsley

  • Olive oil

Prep
Cook
Total
Serves4
DinnerItalian
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loaded sweet potato skins with breakfast sausage and cheddar
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Loaded Breakfast Sausage Sweet Potato Skins

Baked sweet potato skins filled with breakfast sausage and cheddar, topped with sour cream and green onion.

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1. Preheat oven to 400°F. 2. Pierce 2 medium sweet potatoes with fork. Bake whole 45-50 minutes until tender when pierced. 3. Remove sweet potatoes; let cool 10 minutes. Cut in half lengthwise and scoop out flesh, leaving 0.25 inch shell. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 6. Remove sausage; drain excess fat. 7. Mix sausage with 1 cup sweet potato flesh, 0.5 cup shredded cheddar cheese, and 0.25 cup chopped green onion. 8. Fill sweet potato skins evenly with mixture. 9. Place filled skins on baking sheet. Bake 10 minutes until cheese melts and tops are golden. 10. Finish with a dollop of sour cream on each skin off heat.

  • sweet potato

  • olive oil

  • breakfast sausage

  • cheddar cheese

  • green onion

  • sour cream

Prep
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Total
Serves4
DinnerAmerican
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sausage stuffed potatoes with cheddar sour cream and chives
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Loaded Italian Sausage Stuffed Potatoes

Baked potatoes loaded with Italian sausage, onion, cheddar, sour cream and chives.

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1. Preheat oven to 400°F. 2. Pierce 4 large potatoes with fork. Place on baking sheet. Bake 45-60 minutes until tender when pierced with fork. 3. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 4. Add 1 lb Italian sausage, casing removed, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and no pink remains. Drain excess fat. 5. Add 0.5 cup diced onion. Sauté 3-4 minutes until translucent. 6. Cut baked potatoes in half lengthwise. Scoop out flesh into bowl, leaving 0.25 inch shell. 7. Mash potato flesh with 0.5 cup shredded cheddar and 0.25 cup sour cream. 8. Stir in cooked sausage and onions. Season with salt and pepper. 9. Spoon mixture back into potato shells. Top each with 0.25 cup shredded cheddar. 10. Bake stuffed potatoes 15 minutes until cheese melts and tops are golden. 11. Finish with chopped fresh chives.

  • potatoes

  • olive oil

  • Italian sausage

  • onion

  • cheddar

  • sour cream

  • chives

Prep
Cook
Total
Serves4
DinnerItalian
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sausage and white bean soup in a bowl
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Hearty Sausage and White Bean Soup

Italian sausage, white beans, carrot and onion simmered in a garlicky chicken broth.

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1. Heat 1 tbsp olive oil in large pot over medium-high heat until shimmering. 2. Add 1 lb Italian sausage, casing removed, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and no pink remains. Remove sausage and drain excess fat. 3. Add 1 cup diced onion and 1 cup diced carrot. Sauté over medium heat 5-6 minutes until onions are translucent. 4. Stir in 2 cloves minced garlic. Cook 30 seconds until fragrant. 5. Add 4 cups chicken broth, 2 cups canned white beans drained and rinsed, and cooked sausage. 6. Bring to simmer over medium heat. Simmer uncovered 15 minutes. 7. Season with salt and pepper. Finish with chopped fresh parsley.

  • olive oil

  • Italian sausage

  • onion

  • carrot

  • garlic

  • chicken broth

  • white beans

  • parsley

Prep
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Total
Serves4
SoupAmerican
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slow cooker honey garlic beef coated in a thick savoury sweet sauce
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Slow Cooker Honey Garlic Beef by @yummyrecipes88

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1. Place beef in slow cooker in a single layer. 2. Mix sauce ingredients. Pour over beef, coating evenly. 3. Cook on low 7–8 hours until beef is tender and shreds easily with a fork. 4. Remove beef and slice or shred. 5. Turn slow cooker to high. Stir in slurry. 6. Cook 10–15 minutes until sauce thickens and coats the back of a spoon. 7. Return beef and toss until fully coated and glossy. Serve hot.

  • beef roast

  • garlic

  • honey

  • soy sauce

  • beef broth

  • worcestershire sauce

  • black pepper

  • paprika

  • cornstarch

  • water

Prep
Cook
Total
Serves6
DinnerAmerican
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buffalo chicken wing rice bowl with celery and blue cheese
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Buffalo Chicken Wing Rice Bowl with Celery and Blue Cheese

Spicy buffalo chicken served over rice with celery and blue cheese.

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1. Remove skin from leftover chicken wings and shred meat. Set aside. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Add shredded chicken and 0.25 cup buffalo sauce. Cook 3-4 minutes, stirring, until sauce coats chicken and is hot. 3. In a bowl, combine 1 cup cooked white rice and 0.5 cup chopped celery. 4. Top rice and celery mixture with buffalo chicken. 5. Crumble 0.25 cup blue cheese over the top. 6. Garnish with chopped fresh chives.

  • Chicken wings

  • Buffalo sauce

  • White rice

  • Celery

  • Blue cheese

  • Olive oil

  • Chives

Prep
Cook
Total
Serves4
DinnerAmerican
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bbq chicken pasta bake with smoked gouda cheese
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BBQ Chicken Wing Pasta Bake with Smoked Gouda

Shredded chicken, smoky Gouda, and BBQ sauce baked into a cheesy pasta dinner.

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1. Preheat oven to 375°F. 2. Remove skin and shred meat from 1 lb leftover chicken wings. 3. Cook 8 oz pasta in boiling salted water until al dente, about 8-10 minutes. Drain and set aside. 4. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. Add shredded chicken and 0.5 cup BBQ sauce. Cook 3 minutes until sauce coats chicken. 5. Combine cooked pasta, BBQ chicken mixture, and 0.5 cup shredded smoked gouda in a bowl. Mix well. 6. Transfer mixture to a baking dish. Sprinkle additional 0.25 cup smoked gouda on top. 7. Bake uncovered for 15-20 minutes until cheese is melted and golden. 8. Remove from oven and let rest 5 minutes. 9. Finish with chopped fresh parsley.

  • Chicken wings

  • Pasta

  • BBQ sauce

  • Smoked gouda

  • Olive oil

  • Parsley

Prep
Cook
Total
Serves4
DinnerItalian
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Comfort Food Ground Beef Meals

A collection of comfort food ground beef meals without the recipe blog nuisance.

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