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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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eye of round roast tacos with cabbage slaw and cilantro
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Eye of Round Roast Tacos with Fresh Slaw

Sliced eye of round roast served in tacos with fresh slaw and lime.

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1. Preheat oven to 400°F. Pat dry 1.5 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt. 2. Place roast on a rack in a roasting pan. Roast 20-25 minutes until internal temperature reaches 135°F for medium rare. Remove and rest 10 minutes. 3. Thinly slice roast across the grain. 4. In a bowl, combine 2 cup shredded cabbage, 0.5 cup shredded carrot, 0.25 cup chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, and pinch salt. Toss to make fresh slaw. 5. Warm 8 small corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds each side. 6. Assemble tacos with sliced roast and fresh slaw. 7. Finish with a squeeze of fresh lime juice on top before serving.

  • Eye of Round Roast

  • Olive Oil

  • Salt

  • Cabbage

  • Carrot

  • Cilantro

  • Lime Juice

  • Corn Tortillas

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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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Leftover Shredded Chicken and Potato Skillet

Crispy potatoes and shredded chicken cooked together in a simple skillet dinner.

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1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 2 cups diced peeled potato in a single layer. Cook 8-10 minutes, turning occasionally, until golden brown and tender when pierced with a fork. 3. Push potatoes to one side. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes without stirring until edges brown, then stir and cook 2 more minutes. 4. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat 4-5 minutes until onions are translucent. 5. Stir in 1 tsp smoked paprika, salt, and pepper. Cook 1-2 minutes to blend flavors. 6. Remove from heat and sprinkle 0.25 cup chopped fresh parsley as finishing element.

  • olive oil

  • potato

  • rotisserie chicken

  • onion

  • garlic

  • smoked paprika

  • parsley

  • salt

  • black pepper

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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-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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leftover ground beef flatbread pizzas with cheese olives and peppers
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Leftover Ground Beef Flatbread Pizzas

Leftover ground beef baked on flatbread with cheese, sauce, and vegetables for an easy dinner.

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1. Preheat oven to 425°F. 2. Place 2 flatbreads on a baking sheet. 3. Heat a large skillet over medium-high heat until hot and dry. 4. Add 1 tbsp olive oil and swirl until shimmering. 5. Add 2 cups shredded leftover ground beef in a single layer. Cook undisturbed 2 minutes until edges brown, then stir and cook 1 more minute to heat through. 6. Spread 0.5 cup pizza sauce evenly over each flatbread. 7. Distribute beef evenly over flatbreads. 8. Sprinkle 1.5 cups shredded mozzarella cheese evenly on top. 9. Add 0.5 cup sliced black olives and 0.5 cup sliced bell pepper evenly over each pizza. 10. Bake 10-12 minutes until cheese melts and crust is crispy. 11. Remove from oven and finish with fresh chopped basil sprinkled over pizzas.

  • flatbreads

  • olive oil

  • leftover ground beef

  • pizza sauce

  • mozzarella cheese

  • black olives

  • bell pepper

  • basil

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ground beef taco soup with beans corn tomatoes and broth
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Ground Beef Taco Soup

Ground beef simmered with beans, corn, and tomatoes in a flavorful broth for an easy dinner.

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1. Heat a large pot 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 diced onion and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent. 4. Stir in 1 can (15 oz) black beans drained and rinsed, 1 can (15 oz) corn drained, 1 can (14.5 oz) diced tomatoes with juice, 4 cups beef broth, 2 tbsp taco seasoning, 1 tsp salt, and 0.5 tsp black pepper. 5. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes. 6. Remove from heat and finish with 2 tbsp chopped fresh cilantro.

  • ground beef

  • olive oil

  • onion

  • garlic

  • canned black beans

  • canned corn

  • canned diced tomatoes

  • beef broth

  • taco seasoning

  • salt

  • black pepper

  • cilantro

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steak salad bowls with sliced steak greens tomatoes and cucumber
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Steak Salad Bowls

Sliced steak served over fresh greens with tomatoes, cucumber, and lemon dressing for an easy dinner.

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1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 2. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 3. In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 cup sliced cucumber. 4. Slice rested steak thinly. 5. Add steak slices to salad bowl. 6. Drizzle 2 tbsp olive oil and 1 tbsp lemon juice over salad. Toss gently to combine. 7. Finish with 2 tbsp chopped fresh parsley sprinkled on top.

  • steak

  • olive oil

  • mixed salad greens

  • cherry tomatoes

  • cucumber

  • lemon juice

  • parsley

  • salt

  • black pepper

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This steak ramen soup features sliced steak served in beef broth with ramen noodles, mushrooms, green onions, ginger, and cilantro.
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Steak Rice Bowls

Sliced steak served over rice with sautéed vegetables and soy sauce for an easy skillet dinner.

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1. Cook 1 cup long grain rice according to package instructions. Set aside and keep warm. 2. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 3. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to the skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 4. In the same skillet, add 1 cup sliced bell pepper and 1 cup sliced onion. Cook over medium heat until softened and edges brown, about 5-7 minutes. 5. Add 2 cloves minced garlic and 2 tbsp soy sauce. Cook 1-2 minutes until sauce thickens and coats vegetables. 6. Return steak to skillet, stir to combine and heat through. 7. Serve steak and vegetable mixture over rice. 8. Finish with 2 tbsp chopped fresh green onions sprinkled on top.

  • steak

  • olive oil

  • long grain rice

  • bell pepper

  • onion

  • garlic

  • soy sauce

  • green onions

  • salt

  • black pepper

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