Tag Archives: easy

Fully Loaded Burger Bowls

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Fully Loaded Burger Bowls

Fully Loaded Burger Bowls Recipe - Family Fresh Meals

So for all you carb avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself! These Fully Loaded Burger Bowls are burgers, filled with your favorite topping! It a whole new way to burger!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 690
Author: Corey Valley

INGREDIENTS
2 lb extra lean beef
2.5 teaspoons Lawry’s Seasoned Salt
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper Ground
3 teaspoon Worcestershire sauce
4 TB butter
2 cups sliced mushrooms
2 cups of cheddar cheese. shredded divided
10 slices of bacon cooked and diced
diced chives bacon BBQ sauce, ranch for topping

INSTRUCTIONS

  • Mix together beef, seasoned salt, garlic powder, black pepper and Worcestershire sauce. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
  • In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
  • Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
  • Bake at 350 covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.


NUTRITION
Calories: 690kcal | Carbohydrates: 4g | Protein: 71g | Fat: 49g | Saturated Fat: 28g | Cholesterol: 230mg | Sodium: 2391mg | Fiber: 0g | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 2mg | Calcium: 439mg | Iron: 7mg



 

Easy Taco Mac

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Easy Taco Mac

This Easy Taco Mac is a quick one pan, 30 minute meal packed with taco meat, noodles and cheese!

This Easy Taco Mac is a quick one pan, 30 minute meal packed with taco meat, noodles and cheese!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 445
Author: Annie Holmes

INGREDIENTS
1 pound ground turkey or beef
1 (10 ounce) can tomatoes with green chilies
1 cup broth (chicken or beef broth)
1 cup milk
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning
1 1/2 cup elbow noodles
1 1/2 cup shredded cheddar cheese

INSTRUCTIONS

  • In a large skillet brown the ground turkey or ground beef over medium heat, drain off any grease.
  • Add the undrained can of Ro-Tel, broth, milk, tomato sauce and taco seasoning.
  • Increase heat to medium high until the mixture begins to simmer.
  • Stir in noodles and reduce heat to low, cover and allow to cook for 15-20 minutes.
  • When noodles are tender stir in shredded cheddar cheese.


NUTRITION
Calories: 445kcal | Carbohydrates: 15g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 125mg | Sodium: 503mg | Fiber: 1g | Sugar: 2g |



 

Baked Cajun Garlic Butter Cod

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Baked Cajun Garlic Butter Cod

Baked cajun garlic butter cod on a plate with lemon slices underneath and a fork pulling apart the flakes of cod to show the color and tenderness.

A tender and juicy cod filet baked in a buttery Cajun seasoning with garlic cloves and olive oil making this cod a flavorful and delicious dinner.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 463
Author: ALYSSA RIVERS

INGREDIENTS
3 cod filets cut in half
salt and pepper
Cajun Garlic Butter Sauce:
1/4 cup butter melted
1 Tablespoon olive oil
3 garlic cloves minced
1 Tablespoon Cajun Seasoning

INSTRUCTIONS

  • Preheat oven to 400 degrees. In a 9×13 inch baking dish add the cod and sprinkle with salt and pepper
  • To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic and cajun. Spread evenly over the fish.
  • Bake for about 15 minutes or until the fish is opaque and flakes easily.


NUTRITION
Calories: 463kcal | Carbohydrates: 1g | Protein: 80g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 214mg | Sodium: 312mg | Fiber: 1g | Sugar: 1g | Vitamin A: 991IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg



 

Easy Fish Taco Recipe

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Easy Fish Taco Recipe

Fish tacos topped with homemade cabbage and the BEST fish taco sauce.

Quick & Easy Fish Tacos Recipe! Fried white fish (cod or tilapia) served in flour tortillas and topped with homemade cabbage slaw, a chipotle Ranch sauce and topped with avocado, cheese and tomatoes.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 376
Author: Valentina’s Corner

INGREDIENTS
4 medium flour tortillas
1 lb cod fillets
2 Tbsp canola oil, for frying
bowl 1-
1/3 cup heavy whipping cream
fish seasoning, bowl 2-
1/4 cup all-purpose flour, measured then sifted
1 tsp ground paprika
¼ tsp ground cumin
2 tsp chili powder
½ tsp garlic powder
½ tsp salt, or to taste
¼ tsp ground black pepper
cabbage slaw-
1 cup green cabbage, finely shredded
1/2 cup red cabbage, finely shredded
1 carrot, julienned
1/2 red onion, sliced
fish taco sauce-
3 Tbsp ranch dressing
3 Tbsp sour cream
1/4 cup mayonnaise
2 Tbsp lime juice
2 tsp sriracha or hot sauce
fish taco toppings-
1/4 cup crumbled feta or cotija cheese
1/3 cup chopped cilantro
1/3 cup tomatoes, cubed
1 lime

INSTRUCTIONS

  • Shred and julienne ingredients for the slaw. Combine and set aside.
  • In a bowl, whisk together the ingredients for the sauce and set aside.
  • Prepare the 2 bowls for the fish breading. Add ingredients from bowl 1 in one bowl and ingredients for bowl 2 in a separate bowl.
  • Dredge the cod fillets into the first bowl, then completely coat in the seasoned flour.
  • Once the oil is hot, add fish fillets and cook 2-4 minutes per side, or until the fillets are flakey and cooked.
  • Meanwhile, warm the tortillas and cut toppings.
  • Add cooked fish to a tortilla. Generously top with slaw, desired topping and drizzle with sauce and fresh lime juice.
  • Enjoy!


NUTRITION
Calories: 376kcal | Carbohydrates: 20g | Protein: 18g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 652mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2602IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 2mg



 

Pizza and Pepperoni Braid

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Pizza and Pepperoni Braid

Pizza Braid made with mozzarella cheese and pepperoni

A fun and easy twist on traditional pizza that is ready fast.  Grab a can of refrigerated pizza dough and let me show you how easily and quickly this recipe comes together. 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 120
Author: Lois

INGREDIENTS
1 can 8 oz refrigerated pizza dough
1/3 cup pizza sauce
1/2 cup mozzarella shredded cheese
Pepperoni slices
1/2 tsp Italian seasoning
2 TBS. melted butter

INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Unroll the can of refrigerated pizza dough onto a baking tray that has been sprayed with non-stick cooking spray or you can line the tray with parchment paper.
  • Press the dough into a rectangle shape.
  • Spread the pizza sauce down the center of the dough.
  • Add the pepperoni slices on top of the tomato sauce.
  • Add the mozzarella cheese.
  • Using a pizza cutter or sharp knife, cut the dough into strips on both sides of the toppings.
  • Fold one strip over the toppings and then fold one strip from the opposite side over the first strip.
  • Repeat to form a braid.
  • Brush the braid with the melted butter and sprinkle the top with the Italian seasoning.
  • Bake 18 to 20 minutes or until light golden brown.
  • Cut into slices and serve warm with extra tomato sauce on the side.


NUTRITION
Calories: 120kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 201mg | Fiber: 1g | Sugar: 1g |



 

Easy Baked Reuben Casserole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Easy Baked Reuben Casserole

easy baked reuben casserole on a serving fork

Easy baked reuben casserole is a quick and easy dinner made with corned beef, sauerkraut, Swiss cheese and Thousand Island dressing topped with rye bread. It tastes like the classic reuben sandwich, only in casserole form.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 10
Calories: 269
Author: Dee

INGREDIENTS
1 pound sauerkraut, rinsed and drained, with most of the liquid squeezed out
1/2 teaspoon ground black pepper
1 teaspoon sea salt
1 pound sliced corned beef, torn into large pieces
12 slices Swiss cheese
1/4 cup Thousand Island dressing
4 slices rye bread, torn into smaller pieces
2 tablespoons melted butter

INSTRUCTIONS

  • Preheat oven to 350 degrees
  • Grease a 9 X 13-inch baking dish with cooking spray, oil or butter
  • Spread the sauerkraut evenly over the bottom of the baking dish, and season with sea salt and pepper
  • Layer the corned beef over the sauerkraut
  • Layer the Swiss cheese over the beef
  • Spread the dressing evenly over the cheese, and top with rye bread
  • Drizzle the melted butter over the bread
  • Bake for 30 minutes, remove from oven, slice, and serve warm


NUTRITION
Calories: 269kcal | Carbohydrates: 11g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 1039mg | Fiber: 2g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 7mg | Calcium: 306mg | Iron: 2mg



 

BBQ Chicken Tostadas

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

BBQ Chicken Tostadas

Easy BBQ Chicken Tostada recipe from The Weeknight Dinner Cookbook

Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. With your favorite barbecue sauce and cheese, what’s not to love?!

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: 693
Author: Brianne

INGREDIENTS
8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
3 cups cooked and shredded chicken
1 1/2 cups of your favorite barbecue sauce, divided
2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
3 green onions, very thinly sliced (optional)

INSTRUCTIONS

  • Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
  • Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
  • Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
  • Bake for 6 to 8 minutes, just until the cheese is melted.
  • Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.


NUTRITION (For 2)
Calories: 693kcal | Carbohydrates: 66g | Protein: 31g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 1730mg | Fiber: 3g | Sugar: 36g | Vitamin A: 825IU | Vitamin C: 4mg | Calcium: 359mg | Iron: 2.3mg



 

Cilantro Lime Chicken

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Cilantro Lime Chicken

Easy Cilantro Lime Chicken with deliciously tasty marinade, low in carbs and perfect for keto, paleo, and whole30 diets.

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 8
Calories: 187
Author: Sheena Strain

INGREDIENTS
8 Boneless skinless chicken thighs , about 2lb
MARINADE
1 cup cilantro leaves, packed , measure un-chopped leaves, about 1/2 bunch
1 tsp lime zest
1/4 cup lime juice , about 3 limes
3 cloves garlic , chopped
1 tsp cumin
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
Garnish
cilantro leaves
lime wedges

INSTRUCTIONS

  • Add all the marinade ingredients to a blender, and pulse until smooth.
  • Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
  • Let it marinate in the fridge for 30 minutes or up to 4 hours.

Stove Top Method

  • Heat a cast iron grill pan on a medium high heat and brush with olive oil
  • Grill each piece of chicken for about 5 minutes per side or until it reaches an internal temperature of 165°F, check using a digital meat thermometer. (I do not recommend this method for cooking bone in thighs, use the oven or the grill.)

Oven Baked Method

  • Preheat your oven to 375°F
  • Bake the marinated boneless skinless chicken thighs for 25-30 minutes, Bone in thighs usually take about 45 minutes to cook.
  • Check that they are fully cooked to an internal temperature of 165°F by using a digital meat thermometer.

Grilling Method

  • Sear the chicken pieces for about two to three minutes per side over the hottest part of the grill first.
  • You may need to move the chicken to the less hot part off the grill to finish cooking it, especially if you are using bone in thighs as they will take longer to cook than boneless skinless or pounded thin chicken breast and may burn before they are fully cooked if left over the hottest part of the grill.
  • Boneless skinless thighs may take about 4-5 mins per side to cook, bone in thighs can take up to 15 minutes per side.
  • Check that it is fully cooked to an internal temperature of 165°F using a digital meat thermometer.


NUTRITION
Calories: 187kcal | Carbohydrates: 1g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

 

Easy Taco Casserole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Easy Taco Casserole

This taco casserole is an awesome meal prep recipe or perfect for a paleo or gluten-free weeknight meal. Preparation is simple, just mix everything together, oven bake it, and pull out a delicious beef taco casserole for the family!

Prep Time: 20 minutes
Cook Time: 1 Hour
Total Time: 1 Hour, 20 minutes
Servings: 6-8
Calories: 518
Author: Bailey

INGREDIENTS
2 lbs lean ground beef
2 tsp chili powder
1.5 tsp cumin
2 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne (optional)
2 tbsp minced garlic
1 medium white onion, diced
2 green peppers, diced
2 medium russet potatoes, cut in a small dice (about 2 cups)
3/4 cup salsa
1 (4 oz) can mild green chiles, drained
1 (4 oz) can sliced black olives, drained
1 (14 oz) can diced tomatoes, drained

INSTRUCTIONS

  • Preheat the oven to 350 degrees F.
  • In a large skillet over medium heat, brown the ground beef. While it’s browning, add in minced garlic and white onion and incorporate well with the beef
  • While it’s browning, add the green peppers, potatoes, salsa, green chiles, black olives and diced tomatoes to a large casserole dish
  • Once the beef is mostly browned, transfer it to a strainer and strain out all of the excess grease. Place back into the pan and mix in all of the spices and incorporate well
  • Then, transfer the taco meat and onion mixture into the casserole dish, and use a large spoon to stir in with the other ingredients. Once it’s well combined and evenly distributed, cover with foil or lid, place it in the oven and bake for 45 minutes-1 hour, or until the potatoes are baked all the way through when pierced with a fork
  • Remove from the oven and serve


NUTRITION
Calories: 518kcal | Carbohydrates: 31g | Protein: 38g | Fat: 28g | Saturated Fat: –| Cholesterol: –| Sodium: –| Fiber: 6g | Sugar: –| Vitamin A: –| Vitamin C: –| Calcium: –| Iron: —



 

Coconut Curry Chicken

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Coconut Curry Chicken

This coconut curry chicken can be created in one-pot and is packaged with full of flavors!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 411
Author: Angela

INGREDIENTS
1 lb boneless-skinless chicken breast or thighs cut into 1-inch pieces
3 cloves minced garlic
2 tbsp finely minced ginger
2 tsp ground-coriander
2 tsp yellow-curry-powder
3 tbsp red-curry-paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
1 tbsp lime-juice
3 tbsp coconut-oil separated
1 large red-bell-pepper
1 can full-fat coconut-milk NOT lite
½ medium yellow-onion
1-2 tbsp brown-sugar
2 tsp fish-sauce (optional)
¼ cup cilantro and/or basil diced
fine sea-salt and freshly cracked pepper
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
Optional: chopped peanuts or cashews

INSTRUCTIONS

  • Begin with prepping ingredients: mince the garlic, mince the ginger and dice the onion. Then peel ginger using a vegetable peeler or spoon then finely mince it.
  • Thinly slice the red bell pepper in long vertical strips then cut these bits in horizontally.
  • Heat 2 tbsp coconut-oil in a large-deep skille- over medium-high-heat. Then add the onion & saute for 3-5minutes, or till onions are starting to receive golden.
  • Add the ginger and garlic. Stir to coat everything with all the oil. Reduce the heat to low then add the red curry paste, curry powder and coriander. Stir frequently for 2-3minutes, or till fragrant and lightly toasted.
  • Return the heat to medium-high. Then add the remaining 1 tbsp coconut-oil & red pepper. Stir for a few minutes then add the bite-sized parts of chicken.
  • Sprinkle on pepper and salt to taste (I add 1 tsp fine sea salt and ½ tsp pepper). Cook, stirring frequently about 4-5minutes, or till the chicken is browned on each side, but not cooked .
  • Pour in the brown sugar, coconut-milk and lime juice (to taste, I begin with only 1 tbsp). Stir till chicken is cooked through (juices run clear & it’s cooked to 165°F) and curry is a little thickened. If desired, stir in the fish sauce.
  • Serve over rice with/or naan bread. Garnish dishes with basil, cilantro, or crushed cashews/peanuts. Serve extra lime wedges from both sides if desired.