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oven braised brisket with onions and pan juices
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Brisket

Slow-cooked brisket with onions and rich pan juices for a comforting family meal.

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1. Preheat oven to 300°F. 2. Pat brisket dry with paper towel. Season generously on all sides with salt, black pepper, and garlic powder. 3. Heat a large Dutch oven or heavy oven-safe roasting pan over medium-high heat. Sear brisket 4–5 minutes per side until a deep brown crust forms. 4. Remove brisket temporarily and add sliced onions to the same pot. Cook 5–7 minutes until softened and lightly browned. 5. Return brisket to the pot, placing it on top of the onions. Pour beef broth around (not over) the brisket so the top stays exposed. 6. Bring broth to a light simmer on the stovetop, then cover tightly with a lid or foil. 7. Transfer to oven and braise for 3–4 hours, until fork-tender. Internal temperature should reach 195–205°F for proper tenderness. 8. Remove from oven and let rest, covered, for at least 20 minutes before slicing. 9. Slice against the grain and spoon pan juices and onions over top before serving.

  • beef brisket

  • salt

  • black pepper

  • garlic powder

  • onions

  • gluten-free beef broth

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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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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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loaded baked potato soup with bacon and cheddar cheese
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Loaded Baked Potato Soup by @bytesbyry

Creamy potato soup with bacon and cheddar for an easy and filling dinner.

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1. Cook bacon in a large pot over medium heat until crispy and browned. Remove and set aside. 2. Add diced onion and celery. Cook until softened and slightly translucent, about 4–5 minutes. 3. Add butter and melt. Stir in flour and cook 1–2 minutes until lightly golden. 4. Slowly add chicken stock while stirring until smooth. 5. Add potatoes and simmer until fork tender and easily pierced, about 15–20 minutes. 6. Stir in milk and cream. 7. Add seasonings and simmer until slightly thickened and creamy. 8. Stir in cheese until fully melted and smooth. 9. Add bacon back in and stir. 10. Serve hot. Soup should be thick, creamy, and potatoes soft but not falling apart.

  • bacon

  • onion

  • celery

  • butter

  • flour

  • chicken stock

  • milk

  • heavy cream

  • russet potatoes

  • cheddar 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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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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