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steak pasta bake with diced steak pasta tomato sauce and melted mozzarella
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Steak Pasta Bake

Diced steak baked with pasta, tomato sauce, and melted mozzarella for an easy oven dinner.

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1. Preheat oven to 375°F. 2. Cook 8 oz pasta according to package instructions until al dente. Drain and set aside. 3. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 4. Pat 1 lb steak diced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 3-4 minutes until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 5. Reduce heat to medium. Add 1 cup diced onion and 2 cloves minced garlic to skillet. Cook until onion is translucent, about 4-5 minutes. 6. Add 1 cup tomato sauce and simmer 2-3 minutes until sauce thickens and coats onion and garlic. 7. Return steak to skillet and stir to combine. 8. Add cooked pasta and 1 cup shredded mozzarella cheese. Stir gently to combine and heat through. 9. Transfer mixture to a greased 9x9 inch baking dish. Sprinkle 1/2 cup shredded mozzarella cheese evenly on top. 10. Bake 15-20 minutes until cheese is melted and bubbly. 11. Finish with 2 tbsp chopped fresh basil sprinkled on top after baking.

  • pasta

  • olive oil

  • steak

  • onion

  • garlic

  • tomato sauce

  • mozzarella cheese

  • basil

  • salt

  • black pepper

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steak and rice casserole with peppers onions cheddar and parsley
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Steak and Rice Casserole

Seared steak baked with rice, bell pepper, onion, tomato sauce, and melted cheddar cheese.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 3. Pat 1 lb steak diced dry. Add to skillet in a single layer. Sear 2-3 minutes until browned and internal temperature reaches 130°F. Remove steak and set aside. 4. Add 1 cup diced onion and 1 cup diced bell pepper to skillet. Cook over medium heat until softened, about 5 minutes. 5. Stir in 3 cups cooked rice, 1 cup tomato sauce, and seared steak. Cook 3-4 minutes until sauce thickens and coats ingredients. 6. Transfer mixture to a greased 9x13 inch baking dish. 7. Sprinkle 1 cup shredded cheddar cheese evenly on top. 8. Bake uncovered 15-20 minutes until cheese is melted and bubbly. 9. Remove from oven and rest 5 minutes. 10. Finish with 2 tbsp chopped fresh parsley.

  • steak

  • olive oil

  • onion

  • bell pepper

  • cooked rice

  • tomato sauce

  • cheddar cheese

  • parsley

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steak and potato casserole with onion garlic and parsley
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Steak and Potato Casserole

Seared steak baked with golden potatoes, onion, and garlic in a simple casserole dinner.

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1. Preheat oven to 375°F. 2. Peel and dice 2 medium potatoes into 0.5 inch cubes. 3. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add steak in single layer. Sear 3-4 minutes per side until browned, internal temperature 130-135°F for medium-rare. 6. Remove steak, rest 5 minutes, then chop into bite-sized pieces. 7. In same skillet, add 1 tbsp olive oil if needed. Add diced potatoes. Cook over medium heat 8-10 minutes until edges are golden and potatoes are tender when pierced. 8. Add 1 diced onion and 2 minced garlic cloves. Cook 3 minutes until onions are translucent. 9. Return steak pieces to skillet. Stir to combine. 10. Transfer mixture to baking dish. Bake uncovered 15 minutes until casserole is heated through and potatoes are fully tender. 11. Rest casserole 5 minutes before serving. 12. Finish with 2 tbsp chopped fresh parsley sprinkled on top.

  • Potatoes

  • Steak

  • Salt

  • Black pepper

  • Olive oil

  • Onion

  • Garlic

  • Parsley

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creamy steak pasta with sliced steak garlic parmesan sauce and parsley
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Creamy Steak Pasta

Tender steak tossed with pasta in a creamy garlic parmesan sauce for a comforting dinner.

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1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. 2. Cook 8 oz dried pasta in boiling water until al dente, 8-10 minutes. Drain and set aside. 3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 4. Pat 1 lb steak thinly sliced dry. Add to skillet in a single layer. Sear 2-3 minutes per side until browned and internal temperature reaches 130°F for medium-rare. Remove steak and rest 5 minutes. 5. Add 1 cup diced onion and 2 cloves minced garlic to skillet. Cook over medium heat until onions are translucent, about 4 minutes. 6. Pour in 1 cup heavy cream and 0.5 cup beef broth. Bring to a simmer and cook 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Stir in 0.5 cup grated Parmesan cheese until melted and sauce is creamy. 8. Return sliced steak and cooked pasta to skillet. Toss to combine and heat through over low heat for 1-2 minutes. 9. Remove from heat. Finish with 2 tbsp chopped fresh parsley.

  • steak

  • dried pasta

  • olive oil

  • onion

  • garlic

  • heavy cream

  • beef broth

  • Parmesan cheese

  • parsley

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rotisserie chicken noodle soup with carrots celery egg noodles and dill
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Rotisserie Chicken Noodle Soup

Shredded rotisserie chicken simmered with carrots, celery, and egg noodles in a warm broth.

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1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering. 2. Add 1 cup diced carrot, 1 cup diced celery, and 1 cup diced onion. Sauté 5-6 minutes until vegetables are softened and onions are translucent. 3. Add 2 cloves minced garlic and cook 1 minute until fragrant. 4. Pour in 8 cups chicken broth and bring to a simmer. 5. Add 2 cups shredded rotisserie chicken and 6 oz dried egg noodles. 6. Simmer 8-10 minutes until noodles are tender. 7. Season with salt and pepper to taste. 8. Finish with 2 tbsp chopped fresh dill.

  • olive oil

  • carrot

  • celery

  • onion

  • garlic

  • chicken broth

  • rotisserie chicken

  • dried egg noodles

  • salt

  • black pepper

  • fresh dill

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pork loin rice casserole with cheddar cheese onion and chives
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Pork Loin Rice Casserole

Tender pork loin and rice baked with creamy mushroom sauce and melted cheddar for a warm, comforting casserole dinner.

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1. Preheat oven to 375°F. 2. Cook 1 cup white rice according to package instructions. 3. Cut 1 lb pork loin into 1-inch cubes, pat dry, season with salt and pepper. 4. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 5. Add pork cubes in a single layer, cook 5-6 minutes turning occasionally until browned and internal temperature reaches 145°F. Remove and set aside. 6. In the same skillet, add 1/2 cup diced onion and 2 cloves minced garlic, cook 3-4 minutes until onions are translucent. 7. Add 1 cup cream of mushroom soup and 1/2 cup chicken broth, stir and simmer 2-3 minutes until sauce thickens and coats onion mixture. 8. Return pork and cooked rice to skillet, stir to combine and warm through 2 minutes. 9. Transfer mixture to a greased 9x9-inch baking dish. 10. Sprinkle 1 cup shredded cheddar cheese evenly on top. 11. Bake uncovered 15 minutes until cheese is melted and bubbly. 12. Remove from oven and finish with 2 tbsp chopped fresh chives.

  • pork loin

  • olive oil

  • onion

  • garlic

  • cream of mushroom soup

  • chicken broth

  • white rice

  • cheddar cheese

  • chives

  • salt

  • pepper

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pork loin white bean soup with diced pork beans garlic onion and parsley
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Leftover Pork Loin and White Bean Soup

Tender pork loin and white beans simmer together with garlic and onion for a warm, comforting soup that’s easy to prepare.

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1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering. 2. Add 1 small onion, diced, and 2 cloves garlic, minced. Cook 4-5 minutes until onions are translucent and fragrant. 3. Add 1 cup cooked white beans and 1 cup diced pork loin. Stir to combine. 4. Pour in 3 cups chicken broth. Bring to a boil over medium-high heat. 5. Reduce heat to medium-low and simmer 15 minutes uncovered until flavors meld and soup slightly thickens. 6. Season with salt and pepper to taste. 7. Finish with 1 tbsp chopped fresh parsley off heat.

  • Pork loin

  • White beans

  • Onion

  • Garlic

  • Chicken broth

  • Fresh parsley

  • Olive oil

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creamy pork loin pasta with sliced pork parmesan cream sauce and parsley
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Leftover Creamy Pork Loin Pasta

Tender pork loin and pasta tossed in a creamy parmesan sauce with garlic and onion. A warm, comforting dinner that comes together quickly.

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1. Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package instructions until al dente. Drain and set aside. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 3. Cut 1 lb pork loin into 1/2-inch slices, pat dry, season with salt and pepper. 4. Add pork slices in a single layer, cook 4-5 minutes per side until browned and internal temperature reaches 145°F. Remove pork and set aside. 5. Reduce heat to medium, add 1/2 cup diced onion and 2 cloves minced garlic to the skillet, cook 3-4 minutes until onions are translucent. 6. Add 1 cup heavy cream and 1/2 cup grated Parmesan cheese, stir and simmer 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Return pork and cooked pasta to skillet, toss gently to combine and warm through for 2 minutes. 8. Remove from heat and finish with 2 tbsp chopped fresh parsley.

  • pork loin

  • olive oil

  • onion

  • garlic

  • heavy cream

  • Parmesan cheese

  • pasta

  • parsley

  • salt

  • pepper

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baked pork loin and potato casserole with sliced potatoes onion and pork loin
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Leftover Baked Pork Loin and Potato Casserole

Tender pork loin and sliced potatoes bake together with onion and broth in this hearty casserole that works well for simple family dinners.

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1. Preheat oven to 400°F. 2. Thinly slice 1 lb potatoes and 8 oz pork loin. 3. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 4. Add 1 small diced onion and cook 4-5 minutes until translucent. 5. Add potatoes and cook 5 minutes, stirring occasionally, until edges begin to brown. 6. Add pork slices to skillet. Stir to combine. 7. Pour 1 cup chicken broth over mixture. Bring to simmer and cook 2-3 minutes until broth slightly reduces and coats ingredients. 8. Transfer mixture to a baking dish. Cover with foil. 9. Bake 25-30 minutes until potatoes are tender when pierced with fork. 10. Remove foil and bake 5 more minutes to lightly brown top. 11. Let rest 5 minutes before serving. 12. Finish with 1 tbsp chopped fresh chives.

  • Potatoes

  • Pork loin

  • Onion

  • Chicken broth

  • Fresh chives

  • Olive oil

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cheesy taco meat pasta with seasoned ground beef and melted cheddar in a skillet
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Cheesy Taco Meat Pasta

Seasoned taco beef, tender pasta, and melted cheddar combine into a warm skillet dinner that’s quick to make and satisfying for busy weeknights.

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1. Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package directions until al dente. Drain and set aside. 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 3. Add 1 lb ground beef, patted dry, in a single layer. Cook 4-5 minutes until browned, breaking up meat. Drain fat. 4. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat until onions are translucent, about 3 minutes. 5. Stir in 2 tbsp taco seasoning and 1/2 cup water. Simmer on medium-low until sauce thickens and coats meat, about 2-3 minutes. 6. Reduce heat to low. Add cooked pasta and 1 cup shredded cheddar cheese to skillet. Stir until cheese melts and coats pasta and meat evenly. 7. Remove from heat and finish with chopped fresh cilantro.

  • pasta

  • ground beef

  • onion

  • garlic

  • taco seasoning

  • water

  • cheddar cheese

  • olive oil

  • cilantro

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