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bacon and spinach pasta with creamy garlic sauce and parmesan
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Bacon and Spinach Pasta with Garlic Cream Sauce

Pasta tossed with bacon, spinach, garlic, and a creamy parmesan sauce.

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1. Cook 8 oz dry pasta in boiling salted water until al dente, 8-10 minutes. Drain and reserve 0.5 cup pasta water. 2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, in single layer. Cook until crisp, 5-6 minutes. Remove bacon, drain excess fat. 3. Add 2 cloves garlic, minced, to bacon fat. Sauté until fragrant, 30 seconds, pan state: garlic softened. 4. Add 1 cup heavy cream and 0.25 tsp black pepper. Simmer gently, stirring, until sauce thickens and coats spoon, 2-3 minutes. 5. Stir in 3 cups fresh spinach, chopped, cook until wilted, 1-2 minutes. 6. Return bacon to pan. Add pasta and reserved pasta water. Toss to combine and warm through, 1-2 minutes. 7. Remove from heat. Finish with 2 tbsp grated Parmesan and fresh chopped parsley.

  • Pasta

  • Bacon

  • Garlic

  • Heavy cream

  • Spinach

  • Parmesan

  • Parsley

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cheeseburger rice with ground beef and melted cheese
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Cheeseburger Rice by @cookinginthemidwest

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

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cheesy ranch chicken rice with bacon and creamy sauce
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Cheesy Ranch Chicken Rice by @cookinginthemidwest

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

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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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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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buffalo shredded chicken sandwich with cheddar on toasted bun
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Buffalo Shredded Chicken Sandwich

Shredded chicken coated in buffalo sauce served on toasted buns with melted cheddar.

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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 2. Add 3 cups shredded rotisserie chicken in a single layer. Cook 4-5 minutes until warmed and lightly browned. 3. Stir in 0.5 cup buffalo sauce. Simmer 2-3 minutes until sauce thickens and coats the chicken. 4. Remove from heat. 5. Toast 4 sandwich buns. 6. Assemble sandwiches with buffalo shredded chicken and 0.5 cup shredded cheddar cheese. 7. Finish each sandwich with 2 tbsp chopped fresh parsley sprinkled on top.

  • olive oil

  • shredded rotisserie chicken

  • buffalo sauce

  • sandwich buns

  • cheddar cheese

  • parsley

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pulled pork and bean chili in a bowl with cilantro on top
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Hearty Pulled Pork and Bean Chili

Tender pulled pork simmered with beans, tomatoes, and spices for an easy chili dinner.

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1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering. 2. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 5 minutes until onions are translucent and peppers softened. 3. Add 2 cups pulled pork, 1 can (15 oz) drained and rinsed kidney beans, 1 can (15 oz) diced tomatoes, 1 tbsp chili powder, and 1 tsp cumin. 4. Stir to combine. Bring to a simmer over medium heat. 5. Reduce heat to low and simmer uncovered 20-25 minutes until chili thickens and flavors meld, stirring occasionally. 6. Remove from heat. Finish with 1 tbsp chopped fresh cilantro.

  • Olive oil

  • Onion

  • Bell pepper

  • Pulled pork

  • Kidney beans

  • Diced tomatoes

  • Chili powder

  • Cumin

  • Cilantro

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ground beef ramen bowls with mushrooms noodles and green onions
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Ground Beef Ramen Bowls

Ground beef ramen bowls with mushrooms and broth finished with green onions.

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1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat. 3. Add 1 cup sliced mushrooms and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until mushrooms are softened. 4. Stir in 4 cups beef broth, 3 tbsp soy sauce, 1 tbsp grated ginger, and 1 tsp sugar. Bring to a simmer. 5. Add 4 packages ramen noodles (discard seasoning packets). Cook 3-4 minutes until noodles are tender. 6. Remove from heat and finish with 2 tbsp sliced green onions.

  • ground beef

  • olive oil

  • mushroom

  • garlic

  • beef broth

  • soy sauce

  • ginger

  • sugar

  • ramen noodles

  • green onion

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ground-beef-rice-bowl-avocado
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Ground Beef Rice Bowl with Avocado

Ground beef served over rice with fresh avocado and lime for an easy dinner.

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1. Preheat a skillet over medium-high heat. Add 1 tbsp olive oil. Oil should shimmer. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook 6-8 minutes, breaking apart occasionally, until beef is browned and no pink remains. Internal temperature 160°F, firm texture. Drain fat. 3. Stir in 1 tsp garlic powder, 0.5 tsp salt. Cook 1 minute until spices coat beef. 4. Warm 4 cups cooked white rice in microwave or saucepan. 5. Slice 1 medium avocado thinly. 6. Serve beef over rice, topped with avocado slices. Finish with 1 tbsp lime juice drizzled over bowl.

  • ground beef

  • olive oil

  • garlic powder

  • salt

  • white rice

  • avocado

  • lime juice

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