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Easy Layered Taco Bake

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 Layered Taco Bake

closeup, slice, taco bake topped with sour cream and tomatoes

Taco Bake (sometimes known as Mexican Pizza) is a simple and quick weeknight meal with layers of tortillas, ground beef and salsa con queso!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 349
Author: Brandie @ The Country Cook

INGREDIENTS
1 pound ground beef
1 packet taco seasoning
water as called for on back of seasoning packet
3 (8- inch) flour tortillas
1/2 cup salsa con queso
1 1/2-2 cups shredded Mexican cheese blend

INSTRUCTIONS

  • Brown and crumble ground beef.
  • Drain excess grease.
  • Add in taco seasoning and water (following directions on back of seasoning packet).
  • Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
  • Give it a good stir until thoroughly combined.
  • Preheat oven to 350F degrees.
  • Spray an 8-inch round baking pan with nonstick cooking spray.
  • Layer the bottom of the pan with a flour tortilla.
  • Now add about 1/3 of the ground beef taco filling on the the first layer.
  • Then add 1/3 of the shredded cheese.
  • Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
  • Bake at 350F degrees for about 15-20 minutes until cheese is melted and edges are slightly golden brown.
  • Allow to cool for a couple of minutes. Slice and serve.


NUTRITION
Calories: 349kcal | Carbohydrates: 2g | Protein: 21g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 625mg | Potassium: 275mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 0.3mg | Calcium: 269mg | Iron: 1.7mg



 

Keto Turkey Soup

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:

Keto Turkey Soup

black bowl and spoon filled with leftover turkey soup in front of large serving pot with ladle and soup

Leftover turkey soup is hearty, flavorful, and comforting. You can easily throw this homemade turkey soup together within 20 minutes! Adults and kids will devour it and be asking for seconds.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 382
Author: Taryn

INGREDIENTS
1 tbsp butter
1 tbsp olive oil
½ cup onion chopped
½ cup celery chopped
¼ cup carrot chopped
16 oz cauliflower rice
1 quart chicken or turkey stock
4 cups dark cooked turkey meat shredded
1 tbsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp dried dill
½ cup heavy cream
½ cup crumbled bacon

INSTRUCTIONS

  • Heat the butter and olive oil over medium heat in a large stock pot. Add the onions, celery, and carrots and cook until softened. Add the cauliflower rice, reduce the heat to low, and cover the pot with a lid. Steam the cauliflower for 5 minutes.
  • Add the stock, turkey, and seasonings. Simmer for 5 minutes. Stir in the cream and bacon. Adjust the seasoning if needed.


NUTRITION
Calories: 382kcal | Carbohydrates: 8g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 1526mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1350IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 2mg



 

Cranberry Pecan Crusted Salmon

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:

Cranberry Pecan Crusted Salmon

Cranberry Pecan Crusted Salmon :: snag some yummy leftover cranberry sauce to whip up this sweet and savory salmon!

Snag some yummy leftover cranberry sauce to whip up this sweet + savory salmon! This Cranberry Pecan Crusted Salmon makes a perfect post-Thanksgiving lunch or dinner!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 429
Author: JENN LAUGHLIN

INGREDIENTS
1/4 cup finely chopped pecans
1/4 cup panko breadcrumbs
1/8 tsp salt
1/4 tsp parsley
2 TBSP unsalted butter
2 salmon fillets (approx. 4-6 ounces each) fresh or thawed if frozen
1/4 cup cranberry sauce
serve atop 2-4 cups fresh baby spinach or with your favorite veggie side!

INSTRUCTIONS

Preheat oven to 400°F.

  • Combine pecans, panko, salt, and parsley in a small bowl.
  • Melt butter and pour over pecan mixture, tossing to coat.
  • Pat salmon dry and spread with cranberry sauce, about 2 TBSP per filet, then top with pecan topping.
  • Bake 10-15 minutes, until salmon is tender and flakes easily with a fork. The general rule of thumb is 10 minutes of cook time per inch of thickness, which should help you adjust times based on the cut used.
  • After removing the skin, plate the steamy salmon atop the fresh baby spinach as a salad, or gently wilt spinach in a skillet with a little butter and a pinch of salt. I typically go the salad route for salmon lunches and the wilted, cooked route with the spinach when serving salmon up for dinner. Choose your favorite method! Enjoy!


NUTRITION
Calories: 429kcal | Carbohydrates: 21g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 262mg | Fiber: 2g | Sugar: 14g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg



 

Thanksgiving Pizza

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:

Thanksgiving Pizza

Thanksgiving Pizza Slice

This Thanksgiving Pizza recipe is the BEST way to eat Thanksgiving leftovers. It has turkey, mashed potatoes, stuffing and more all in a puff pastry crust!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 279
Author: Tonia

INGREDIENTS
1 puff pastry sheet, thawed according to the instructions on the package
1/2 cup mashed potatoes
5 tbsp gravy,, divided
1/4 cup corn
1/4 cup green bean casserole
1/2 cup chopped turkey
1/2 cup stuffing
1/2 cup shredded cheddar cheese
1/4 cup French fried onions
1/4 tsp freshly ground black pepper
Basil, parsley, or thyme, for garnish

INSTRUCTIONS

  • Preheat oven to 400 degrees.
  • Gently press puff pastry sheet into a greased 9-inch tart pan (or use a 9-inch pie pan). Trim the corners and use them into fill in any empty spaces along the sides of the pan.
  • Spread the mashed potatoes over the bottom and drizzle with two tablespoons of gravy.
  • Sprinkle with corn and green bean casserole.
  • Top with turkey, stuffing, and three tablespoons of gravy.
  • Sprinkle with shredded cheddar cheese.
  • Bake at 400 degrees for 18-20 minutes.
  • Sprinkle with French fried onions and bake for an additional 3-5 minutes.
  • Garnish with basil, parsley or thyme and freshly ground black pepper.


NUTRITION
Calories: 279kcal | Carbohydrates: 22g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 277mg | Fiber: 1g | Sugar: 1g |

 

Turkey Grilled Cheese with Cranberry Brie

Happy Thanksgiving! On a regular day, this would be just another dinner recipe post. However, you most likely have already had your meal, so here is a recipe that I think looks really good, is easy, and uses your leftovers. Gobble, gobble!

Turkey Grilled Cheese with Cranberry Brie

Turkey Grilled Cheese with Cranberry and Brie Cheese

Because it uses leftover turkey and cranberry sauce, this sandwich is very easy to make and only takes minutes to go from skillet to taste buds.
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1
Author: Life Tastes Good

INGREDIENTS
2 slices of thick cut bread
1 tablespoon butter, softened
3-4 ounces leftover Thanksgiving turkey
1-2 tablespoons leftover Easy Homemade Cranberry Sauce (or your favorite canned sauce)
2-3 ounces Brie cheese, rind removed

INSTRUCTIONS

  • Heat a skillet over medium heat. While the skillet is heating up, slice the cheese, butter the bread evenly all over, and have the turkey and cranberry sauce handy, because this will move quickly.
  • Once the skillet is sufficiently heated, place one slice of bread buttered side down in the hot skillet. Listen to the beautiful sound of that sizzle, but not for too long, or else your bread will burn and that will be sad.
  • Top the bread slice with a couple slices of turkey and salt it as needed, then spoon on a tablespoon or two of cranberry sauce, and top that with the brie cheese. I use about 2-3 ounces of cheese per sandwich, but this is not rocket science folks, so use what looks good to you.
  • Top the cheese with the other slice of bread, buttered side up, and then lift up the sandwich just a bit to see how the toasting is coming along. Once you’ve built the sandwich, the bottom slice of bread should be nicely toasted, but I like to check before flipping it over just in case I was moving at lightning speed for a change 😉
  • When the bottom slice of bread is toasted to your liking, carefully flip it over to toast the top side of bread. It only takes about a minute to get nicely toasted. This will also warm the inside ingredients of the sandwich and melt the cheese nicely. You’ll be able to see the cheese melting while you are toasting the bread. When the sandwich is toasted to your liking on both sides and the cheese is nice and melty, remove it from the skillet to a cutting board. Cut in half and enjoy!

 

Vegan Avocado Pesto Pasta

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:

Vegan Avocado Pesto Pasta

Overhead view of white bowl filled with pasta and tomatoes with lemon and avocado in background

Vegan avocado pesto pasta is a filling twist on classic pesto. Made in less than 15 minutes, this quick recipe is packed with flavor and healthy ingredients.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 416
Author: Cassidy

INGREDIENTS
8 ounces dry pasta of choice
1 medium avocado, skin and seed removed
2 tablespoons olive oil
1 and 1/2 cups basil, loosely packed
1 cup frozen spinach, thawed
3 cloves garlic
1/4 cup cashews
2 tablespoons lemon juice, from one lemon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt

INSTRUCTIONS

  • Cook pasta according to package instructions.
  • Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
  • Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.


NUTRITION
Calories: 416kcal | Carbohydrates: 52g | Protein: 11g | Fat: 2g | Saturated Fat: 2g | Sodium: 183mg | Fiber: 6g | Sugar: 2g |



 

Cheesy Taco Pockets

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:

Cheesy Taco Pockets

Taco pockets on parchment paper with salsa in the background

Taco Pockets are a quick fix on a busy weeknight. Cream cheese, salsa, seasoned ground beef and melted cheddar cheese are wrapped up in soft tacos and baked for a delicious and super convenient grab-and-go school lunch or afternoon snack.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 12
Calories: 270
Author: HOLLY

INGREDIENTS
1 lb ground beef
1 packet taco seasoning
8 oz cream cheese room temp
1/2 cup salsa
1 cup cheddar cheese shredded
2 tablespoon butter melted
12 small flour tortillas
sour cream salsa, tomatoes, etc. for garnish

INSTRUCTIONS

  • Cook ground beef, crumble and drain.
  • Add packet of taco seasoning and follow instructions on packet to season ground beef.
  • In a medium sized mixing bowl, beat cream cheese until almost fluffy. Slowly add in salsa and blend well.
  • Take a tortilla and spread a spoon full of the salsa mixture in the center. Spoon some ground beef on top of the salsa mixture (enough to cover the salsa). Top with cheese.
  • Fold the tortilla up as you would a burrito. Place on greased cookie sheet.
  • Brush tops of the burritos with melted butter. Bake at 350°F for 15 minutes or until golden brown. Remove from oven and garnish with taco toppings.


NUTRITION
Calories: 270kcal | Carbohydrates: 18g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 678mg | Fiber: 1g | Sugar: 2g | Vitamin A: 735% | Vitamin C: 2%| Calcium: 125% | Iron: 2%



 

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



 

Parmesan Crusted Tilapia

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:

Parmesan Crusted Tilapia

Overhead image of crispy golden brown parmesan crusted tilapia with lemon and garlic

A delicious, easy and healthy Parmesan Crusted Tilapia made with only 5 ingredients and ready in 15 minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 250
Author: Blair

INGREDIENTS
4 tilapia fillets (about 8 ounces each)
2 tablespoons salted butter, melted
Juice from 1 lemon
1 teaspoon garlic powder
¼ cup grated Parmesan
Salt and pepper, to taste
Lemon wedges, for serving
Minced fresh parsley, for serving

INSTRUCTIONS

  • Preheat oven to BROIL on HIGH and place a rack about 5-6 inches from the broiler unit. Line a rimmed baking sheet with foil and spray with cooking spray. Set aside.
  • Pat tilapia dry and season with salt and pepper, to taste.
  • Combine melted butter, lemon juice, and garlic powder in a small bowl. Brush the butter mixture on both sides of the fish.
  • Place the fish on the prepared baking sheet, bottom side UP, and broil for 5 minutes. Flip the fish over, sprinkle with Parmesan cheese, and return to the broiler for 5-6 more minutes. The fish will flake easily with a fork when it’s done.
  • Garnish with lemon wedges and parsley.


NUTRITION
Calories: 250kcal | Carbohydrates: 3g | Protein: 37g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 234mg | Vitamin A: 230IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 1mg



 

Taco Pizza

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:

Taco Pizza

easy homemade taco pizza

This easy taco pizza is made with a crescent roll crust and a tasty hit with the whole family. With simple ingredients, you can whip up this filling meal in under 30 minutes!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6-8
Calories: 372
Author: Erika Bragdon

INGREDIENTS
2 tubes (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1 pound ground beef or ground turkey
1–2 envelopes or 2–4 Tbsp taco seasoning, to taste
1 medium tomato, chopped
2 cups shredded Mexican cheese
1 cup shredded lettuce
optional: avocado, taco sauce, hot sauce, black beans

INSTRUCTIONS

Preheat the oven to 375 degrees.

  • Unroll the crescent roll dough and lay out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.
  • While the crescent rolls are baking, mix the softened cream cheese and sour cream together. Remove any lumps with a whisk. Set aside.
  • Brown the ground beef and drain. Add a can of drained black beans, optional, for more protein if desired. Add the taco seasoning and 1/4 cups of water. Simmer for 3-5 minutes, stirring occasionally.
  • When the crescent roll pizza crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes. Spread the sour cream / cream cheese mixture over the crescent rolls. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, tomatoes, cheese, and any other desired toppings.
  • Cut into serving-size pieces and serve immediately or store in the refrigerator for cold taco pizza to be served later.


NUTRITION
Calories: 372kcal | Carbohydrates: 12g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 556mg | Fiber: 1g | Sugar: 2g |