Creamy Beef and Shells

 

Creamy Beef and Shells 

Ingredients:

1 lb ground beef

8 oz medium pasta shells

1 small onion, chopped

2 cloves garlic, minced

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes

1 cup heavy cream

1 cup beef broth

1 tsp Italian seasoning

1/2 tsp paprika

1/2 tsp garlic powder

Salt and pepper to taste

1 cup shredded cheddar cheese

2 tbsp olive oil

Instructions:

Cook pasta shells according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.

Add ground beef to the skillet, cooking until browned. Drain excess fat.

Stir in minced garlic and cook for another 1-2 minutes.

Add tomato sauce, diced tomatoes, beef broth, heavy cream, Italian seasoning, paprika, garlic powder, salt, and pepper. Stir well to combine.

Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.

Stir in cooked pasta shells and shredded cheddar cheese. Cook until the cheese is melted and the sauce is creamy.

Adjust seasoning with salt and pepper to taste before serving.

Notes:

For added veggies, mix in spinach or peas during the last few minutes of cooking.

Substitute ground beef with ground turkey for a leaner option.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 500 per serving | Servings: 4-6

Grandma’s Meat and Tater Hot Dish 🥘

 

Grandma’s Meat and Tater Hot Dish 

Ingredients:

1 lb ground beef (or ground turkey)

1 small onion, chopped

2 cloves garlic, minced

1 can (10.5 oz) cream of mushroom soup

1/2 cup sour cream

1 cup frozen mixed vegetables (peas, carrots, corn)

2 cups shredded cheddar cheese

1 bag (32 oz) frozen tater tots

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 375°F (190°C). Grease a large baking dish.

In a large skillet, cook ground beef with chopped onion and garlic over medium heat until browned. Drain excess fat.

Stir in the cream of mushroom soup and sour cream until well combined. Season with salt and pepper.

Add the frozen mixed vegetables to the meat mixture, stirring to combine.

Pour the mixture into the prepared baking dish. Sprinkle shredded cheddar cheese over the top.

Arrange frozen tater tots in a single layer over the cheese.

Bake for 30-35 minutes, or until the tater tots are golden and crispy.

Garnish with fresh parsley before serving.

Notes:

For extra flavor, sprinkle a little paprika over the tater tots before baking.

Use ground chicken or turkey for a lighter version.

Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins | Kcal: ~450 per serving | Servings: 6

Easy Fall-Off-the-Bone Oven-Baked Ribs 🍖

 Easy Fall-Off-the-Bone Oven-Baked Ribs 

Ingredients:

2 racks baby back ribs

1/4 cup brown sugar

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional, for heat)

2 cups BBQ sauce (store-bought or homemade)

Instructions:

Preheat oven to 150°C (300°F).

Prepare the Ribs:

Remove the membrane from the back of the ribs for better tenderness. To do this, use a knife to lift a corner of the membrane and then pull it off with your fingers or a paper towel.

Season the Ribs:

Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and cayenne pepper in a bowl.

Rub the spice mixture generously over both sides of the ribs.

Bake the Ribs:

Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet.

Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bone.

Caramelize with BBQ Sauce:

Remove the ribs from the oven and carefully unwrap the foil.

Brush the ribs generously with BBQ sauce on both sides.

Increase the oven temperature to 220°C (425°F) and return the ribs to the oven, uncovered, for 10-15 minutes until the sauce is bubbly and caramelized.

Serve:

Let the ribs rest for a few minutes before slicing.

Serve with extra BBQ sauce on the side.

Notes:

For even more flavor, marinate the ribs in the dry rub overnight in the refrigerator before baking.

Prep Time: 15 mins | Cooking Time: 3 hours | Total Time: 3 hours 15 mins | Kcal: 600 kcal/serving | Servings: 4

Stuffed Cabbage Rolls 🥬🍖

 

Stuffed Cabbage Rolls 

Ingredients:

For the Cabbage Rolls:

1 large head of cabbage

500g ground beef or pork (or a mix)

1/2 cup cooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

For the Tomato Sauce:

1 can (400g) crushed tomatoes

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp olive oil

1 tbsp tomato paste

1 tsp sugar

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1 cup beef or chicken broth

Instructions:

Prepare the Cabbage:

Bring a large pot of water to a boil.

Remove the core from the cabbage and carefully peel off 12 large leaves.

Blanch the cabbage leaves in boiling water for 2-3 minutes until softened, then drain and set aside.

Make the Filling:

In a large bowl, mix ground meat, cooked rice, chopped onion, garlic, egg, paprika, salt, and pepper until well combined.

Assemble the Rolls:

Place a heaping tablespoon of the meat mixture in the center of each cabbage leaf.

Fold in the sides of the leaf, then roll it up from the bottom to enclose the filling.

Repeat with the remaining leaves and filling.

Prepare the Tomato Sauce:

Heat olive oil in a saucepan over medium heat; sauté onions and garlic until softened.

Stir in tomato paste and cook for 1 minute.

Add crushed tomatoes, sugar, oregano, basil, salt, pepper, and broth; simmer for 10 minutes.

Cook the Cabbage Rolls:

Preheat oven to 180°C (350°F).

Spread a thin layer of tomato sauce on the bottom of a large baking dish.

Place the cabbage rolls seam-side down in the dish.

Pour the remaining tomato sauce over the rolls.

Cover with foil and bake for 1 hour, until the rolls are tender and cooked through.

Serve:

Garnish with fresh parsley before serving.

Notes:

Serve with sour cream for a traditional touch.

Prep Time: 30 mins | Cooking Time: 1 hr | Total Time: 1 hr 30 mins | Kcal: 350 kcal/serving | Servings: 4

Grits, Sausage, and Toast with Cheese Eggs

 

Grits, Sausage, and Toast with Cheese Eggs 

Ingredients:

1 cup stone-ground grits

4 cups water or chicken broth

1/2 cup milk or heavy cream

2 tbsp butter

Salt and pepper to taste

Instructions:

Bring water or chicken broth to a boil in a medium saucepan.

Slowly stir in the grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally, until thick and creamy.

Stir in milk or heavy cream, butter, salt, and pepper. Cook for an additional 5 minutes. Keep warm.

Sausage

Ingredients:

8 sausage links or patties (pork, turkey, or chicken)

Instructions:

Cook sausage in a skillet over medium heat for 8-10 minutes, turning occasionally, until browned and cooked through.

Drain on paper towels and keep warm.

Toast

Ingredients:

4 slices of bread (your choice)

Butter, for spreading

Instructions:

Toast the bread in a toaster or on a skillet until golden brown.

Spread butter on each slice while warm.

Cheese Eggs

Ingredients:

4 large eggs

1/4 cup milk or cream

1/2 cup shredded cheddar cheese (or your favorite cheese)

2 tbsp butter

Salt and pepper to taste

Instructions:

Whisk eggs with milk or cream in a bowl until well combined.

Melt butter in a non-stick skillet over medium heat.

Pour the egg mixture into the skillet, gently stirring as it cooks.

When eggs are almost set, sprinkle in the shredded cheese and continue cooking until the cheese is melted and the eggs are fully cooked.

Season with salt and pepper to taste.

Serve Together:

Plate the creamy grits alongside the sausage, buttered toast, and cheesy scrambled eggs.

Notes:

Add a splash of hot sauce or a sprinkle of fresh herbs to the eggs for extra flavor.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 500 kcal/serving | Servings: 4

Steak & Eggs with Fries and Bacon 🍳🥩🍟

 Steak & Eggs with Fries and Bacon

Ingredients:

2 ribeye or sirloin steaks

Salt and pepper to taste

1 tbsp olive oil

2 tbsp butter

2 cloves garlic, crushed

1 sprig fresh rosemary or thyme (optional)

Instructions:

Season the steaks generously with salt and pepper on both sides.

Heat olive oil in a skillet over medium-high heat until hot.

Sear the steaks for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.

Add butter, garlic, and rosemary or thyme (if using) to the skillet. Baste the steaks with the melted butter for an additional minute.

Remove steaks from the skillet and let them rest for 5 minutes before slicing.

Eggs

Ingredients:

4 large eggs

1 tbsp butter

Salt and pepper to taste

Instructions:

Heat butter in a non-stick skillet over medium heat.

Crack the eggs into the skillet and cook them to your preferred style: sunny-side-up, over-easy, or scrambled.

Season with salt and pepper.

Fries

Ingredients:

4 large russet potatoes, cut into fries

2 tbsp vegetable oil

Salt and pepper to taste

Optional: Paprika or garlic powder for extra flavor

Instructions:

Preheat oven to 220°C (425°F).

Soak the cut fries in cold water for 30 minutes, then drain and pat dry.

Toss the fries with vegetable oil, salt, pepper, and any additional seasonings.

Spread fries in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes, flipping halfway, until golden and crispy.

Bacon

Ingredients:

8 slices of bacon

Instructions:

Cook the bacon in a skillet over medium heat until crispy.

Drain on paper towels.

Serve Together:

Plate the steak slices alongside the eggs, crispy fries, and bacon strips.

Notes:

Add a side of ketchup or steak sauce for dipping the fries or steak.

Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 50 mins | Kcal: 800 kcal/serving | Servings: 4

Slow Cooker Sausage and Peppers Ravioli Lasagna 🍝🌶️

 

Slow Cooker Sausage and Peppers Ravioli Lasagna 

Ingredients:

1 lb Italian sausage (use chicken or turkey sausage)

1 bell pepper, sliced

1 onion, sliced

2 cups marinara sauce

1 (25 oz) package frozen cheese ravioli

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tsp Italian seasoning

Salt and pepper, to taste

Instructions:

In a skillet, cook sausage over medium heat until browned. Drain excess fat.

Add sliced bell pepper and onion to the skillet and cook until softened, about 5 minutes.

In a slow cooker, spread a thin layer of marinara sauce on the bottom.

Layer with one-third of the frozen ravioli.

Top with half of the sausage, pepper, and onion mixture.

Sprinkle with one-third of the shredded mozzarella cheese and some grated Parmesan cheese.

Repeat layers, ending with a layer of marinara sauce and the remaining cheeses on top.

Sprinkle Italian seasoning, salt, and pepper over the top.

Cover and cook on low for 4-5 hours, until the ravioli is tender and the cheese is melted and bubbly.

Let it sit for 10 minutes before serving.

Notes:

Serve with a side salad or garlic bread for a complete meal.

Prep Time: 15 mins | Cooking Time: 4-5 hours | Total Time: 4-5 hours 15 mins | Kcal: 450 | Servings: 6