This is a simple and delicious recipe for beef tacos. The combination of spices and toppings makes for a flavorful meal that everyone will love. Makes: 2 cups Source: Spice Island Taco Seasoning Ingredients 1 lb ground beef 3 tbsp Spice Island Taco Seasoning 3/4 cup water 1 can (15 oz) black beans, drained and rinsed Directions In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat. Add the Spice Island Taco Seasoning and water to the skillet. Stir to combine and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened. Add the black beans to the skillet and stir to combine. Cook for an additional 2-3 minutes, or until heated through.

Chicken Pot Pie Skillet is a comforting and hearty dish that combines tender chicken, vegetables, and a creamy sauce, all topped with flaky biscuits. This one-pan meal is perfect for busy weeknights and is sure to please the whole family. Source: Dinners Ready! by Ree Drummond (2023), p. 166 Makes: 6 servings Cook Time: 30 minutes Ingredients 2 tbsp butter 2 tbsp olive oil 3 chicken breast cutlets salt and pepper to taste 1 unbaked refrigerated pie crust (sold in a roll) 1 tsp fresh thyme leaves 1/2 cup plus 2 tbsp heavy cream 1 yellow onion, diced 3 cloves garlic, minced 1/4 cup all purpose flour 2 cups low sodium chicken broth 2 cups mixed frozen vegetables Directions Preheat the oven to 425°F. Heat the butter and olive oil in a large oven-safe skillet over medium heat. Season chicken with salt and pepper on both sides. Then add to the skillet. Cook until golden on both sides, about 3-4 minutes per side. Meanwhile unroll the pie crust onto parchment paper and sprinkle half of the thyme on top. Run a rolling pin over the crust to press the thyme into the crust. Brush 2 tbsp of the heavy cream over the surface of the crust. Lay the dough round on a sheet pan until golden, 9-10 minutes. Set aside. Remove the chicken from the skillet to a plate. Add the onion and garlic to the skillet and cook until onion starts to soften, stirring frequently about 4-5 minutes. Sprinkle the flour over the onion and garlic and stir to coat. Cook stirring for 1 minute until onion is well coated and the flour is cooked a bit. Pour in the chicken broth and stir to combine. Let the mixture simmer for 3 minutes until it thickens slightly. Stir in the remaining (1/2 cup) heavy cream. Add a pinch of salt and pepper, the remaining (1/2 tsp) thyme. Reduce heat to low. Let simmer for 5 minutes. Transfer the chicken to a cutting board and chop into bite-sized pieces. Add mixed vegetables to the sauce and stir to combine. Add the chicken back to the skillet and stir to combine. Let the mixture simmer for a few minutes. Taste and adjust seasoning if necessary. Ladle the mixture into bowls and top with the pie crust. Sprinkle remaining thyme on top. Variations Add a pinch of tumeric to the sauce for a golden color. Use biscuit dough instead of pie crust for a different texture.

This is a quick and easy recipe for chicken tacos that can be made in under 30 minutes. The chicken is marinated in a tangy lemonade mixture, then cooked until tender. Serve with your favorite toppings for a delicious meal. Ingredients 1 lb chicken breast, boneless, skinless, cut into pieces 1 cup lemonade 2 tbsp olive oil 1 tbsp lime juice 1 1/2 tsp Worcestershire sauce 1/2 tsp garlic powder 1/2 tsp onion powder 1 bay leaf 1 (12 oz) package corn tortillas 2 large tomatoes, chopped 1 Head lettuce, shredded 1 (8 oz) package sharp cheddar cheese, shredded 1 (8 oz) container salsa 1 (8 oz) container sour cream Directions Combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce in a large skillet over medium heat. Stir in garlic powder, onion powder, and bay leaf. Simmer until chicken is tender and juices run clear, 15 to 20 minutes. Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place chopped tomatoes, lettuce, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

This Chickpea Tikka Masala is a delicious and easy-to-make vegetarian dish that is perfect for a weeknight dinner. The chickpeas are cooked in a rich and creamy tomato sauce, flavored with spices like cumin, coriander, and garam masala. Serve it over rice or with naan for a satisfying meal. Source: The Minimalist Kitchen, p. 84 Servings: 4 Hands-On Time: 15 minutes Total Time: 25 minutes Ingredients Rice 1 cup rice 1 tbsp butter, unsalted 1/4 tsp salt Chickpea Sauce 1 tbsp olive oil 1 cup sweet onion, diced 1/4 tsp salt 3/4 tsp salt 3 cloves garlic, minced 1 tbsp curry powder 1/2 tsp ground cumin 1/2 tsp cinnamon 2 (15 oz) cans crushed tomatoes, fire-roasted 1/3 cup coconut milk, full-fat 2 (15 oz) cans chickpeas, drained and rinsed Garnish (optional) 1 dash lime juice plain yogurt, to taste siracha, to taste Directions In a large sauté pan, heat the olive oil over medium heat. Add the onion and (1/4 tsp) salt and sauté for 4 minutes, until softened. Add the garlic, cook for 30 seconds Stir in the (3/4 tsp) salt, curry powder, cumin, and cinnamon and cook for 1 minute. Add the crushed tomatoes and coconut milk and bring to a simmer. Add the chickpeas and simmer for 15 minutes. Meanwhile, in a medium saucepan, combine the rice, butter, and (1/4 tsp) salt with 2 cups water.

This classic meatloaf recipe is a family favorite. It’s easy to make and can be customized with your favorite spices and sauces. Serve it with mashed potatoes and green beans for a comforting meal. Source: Joy of Cooking (2019), p. 505 Serves 6 Ingredients 2 tbsp vegetable oil 1 large onion, finely chopped 3 cloves garlic, finely chopped 1 1/2 lb ground beef 1 cup dry bread crumbs 2/3 cup ketchup 1/2 cup fresh parsley, chopped 1/2 cup (2 oz) Parmesan cheese, grated (optional) 3 eggs, lightly beaten 1 tsp smoked paprika (optional) 1 tsp salt 1/2 tsp black pepper Directions Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 6-8 minutes. Add garlic and sauté for another 1-2 minutes. In a large bowl, combine the ground beef, bread crumbs, ketchup, parsley, Parmesan cheese (if using), eggs, smoked paprika (if using), salt, and black pepper. Add the sautéed onion and garlic to the bowl and mix until well combined. Knead the mixture with your hands until it holds together. Transfer the mixture to the prepared loaf pan and shape it into a loaf. Place the loaf pan on a baking sheet to catch any drips. Bake in the preheated oven for 1 hour 15 minutes or until the internal temperature reaches 160°F (70°C). The top should be firm to the touch and has shrunken slightly from the sides of the pan. Pour off excess fat and let the meatloaf rest for 15 minutes before slicing. Brush the top with ketchup or barbecue sauce if desired.

Retro Salisbury Steak is a classic comfort food dish that brings back memories of family dinners and hearty meals. This recipe features seasoned ground beef patties smothered in a rich mushroom sauce, served with mashed potatoes or rice. It’s a nostalgic dish that warms the heart and satisfies the appetite. Source: Dinners Ready! by Ree Drummond (2023), p. 200 Makes: 4 servings Cook Time: 25 minutes Ingredients 1 1/2 lb ground beef, lean 1/2 cup bread crumbs, seasoned 1 (1 oz) packet french onion soup mix 4 dashes Worcestershire sauce 4 tbsp BBQ sauce, your favorite salt and pepper, to taste 1 tbsp olive oil 1 tbsp butter, salted 1 tbsp flour 1/4 cup white wine, dry 1 1/2 cups beef broth, low sodium parsley, fresh, chopped, for garnish Directions In a large bowl, combine the ground beef, bread crumbs, (1/2) french onion soup mix. Add the Worcestershire sauce, (2 tbsp) BBQ sauce, and season with salt and pepper. Mix until well combined. Form the mixture into 8 oval patties, about 1/2 inch thick. Mark the patties with a fork to create a grill mark pattern and set aside. Heat the olive oil and butter in a large skillet over medium heat. Add the patties to the skillet, marked side down, and cook 5 minutes one side. Flip the patties and cook for an additional 3-4 minutes on the other side. Ensure they resemble a grilled steak. Remove the patties from the skillet and set aside on a plate. Pour off all but 3 tablespoons of the drippings from the skillet. Reduce the heat to medium-low. Sprinkle the flour over the drippings and whisk to combine. This should create a roux, scraping up any bits from the bottom of the pan. Let it cook for 1-2 minutes until it turns a light brown color. Pour in the white wine and stir to combine, scraping up any bits from the bottom of the pan. Add the beef broth and stir to combine. Add the remaining french onion soup mix and the remaining (2 tbsp) BBQ sauce. Stir to combine. Bring the mixture to a simmer and let it cook for 4-5 minutes until it thickens slightly. Return the patties to the skillet and spoon the sauce over them. Turn the heat to low and let the patties simmer in the sauce for 5-10 minutes until heated through. Spoon the sauce over the patties while they simmer. Serve 1-2 patties per plate, topped with sauce and garnished with parsley. Variations After you remove the patties from the skillet, add (8 oz) sliced mushrooms and cook them for 5 minutes until before moving forward with the sauce.

Caramelized onions are a delicious and versatile ingredient that can be used in a variety of dishes. They are made by slowly cooking onions over low heat until they become soft, sweet, and golden brown. This process can take anywhere from 30 minutes to an hour, depending on the quantity of onions and the desired level of caramelization. Source: Dinners Ready! by Ree Drummond (2023), p. 12 Makes: 2 half pint jars ...

This is a classic Italian-American dish that features breaded and fried chicken cutlets topped with marinara sauce and melted cheese. It’s a comforting and satisfying meal that’s perfect for any occasion. Source: Cooking for Two (2014) p. 108 Serves: 2 Total Time: 1 hour 15 minutes Ingredients Sauce 1 (28 oz) can of peeled tomatoes, drained 2 tbsp extra virgin olive oil 2 cloves garlic, minced 2 tbsp fresh basil, chopped 1/4 tsp sugar, plus extra as needed salt to taste Chicken & Spaghetti 1/4 cup all-purpose flour 1 large egg 3/4 cups of panko breadcrumbs 1/4 cup fontina cheese, shredded 1/4 cup parmesan cheese, grated 1/4 cup whole milk mozzarella cheese, shredded 2 (6-8 oz) boneless, skinless chicken breasts, trimmed & pounded if necessary salt and pepper to taste 6 tbsp vegetable oil 1 tbsp fresh basil, chopped 4 oz spaghetti, cooked according to package directions Directions Make the Sauce Pulse the peeled tomatoes in a food processor until coarsely ground, 6 to 8 pulses. Cook oil and garlic in a medium saucepan over medium heat. Stirring often until garlic is fragrant, but not browned, about 2 minutes. Stir in pulsed tomatoes, bring to a simmer, until the sauce is slightly thickened, about 10-15 minutes. Off heat, stir in basil, sugar, and season with salt and sugar to taste. Bread the Chicken Adjust oven rack 4 inches from the broiler and heat the broiler. Set up a breading station with 3 shallow dishes: 1st dish: flour seasoned with salt and pepper 2nd dish: egg, beaten 3rd dish: panko breadcrumbs mixed with Parmesan cheese Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in the flour, shaking off excess. Dip the chicken in the egg, allowing excess to drip off. Coat the chicken with the panko mixture, pressing gently to adhere. Fry the Chicken Line a large plate with triple layer of paper towels. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until golden brown, about 4-6 minutes per side. Chicken should be cooked through and register 160°F on an instant-read thermometer. Transfer the chicken to a paper towel-lined plate to drain briefly. Place the chicken on a rimmed baking sheet. Create the Cheese Topping Combine mozzarella & fontina in a bowl. Sprinkle cheese mixture over the chicken covering as much surface as possible. Broil until the cheese is melted and begins to brown, about 2-4 minutes. Transfer the chicken to a serving platter and top each breast with 2 tbsps of sauce and sprinkle with basil. Cook the Pasta and Serve Meal Meanwhile, bring 4 quarts of water to a boil in a large pot. Add pasta and 1 tbsp of salt and cook until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and return to pot. Add remaining sauce to pasta and toss to combine. Season with salt and pepper to taste. Add reserved pasta water as needed to adjust consistency. Serve the pasta with the chicken.

It’s hard to beat the crunch and tang of pickled red onions. They add a pop of color and flavor to any dish, from tacos to salads. This quick and easy recipe will have you enjoying homemade pickled red onions in no time! Source: Dinner’s Ready! by Ree Drummond (2023), p. 12 Makes: 1 (16-ounce) jar Cooking Time: 12 minutes, plus 1 hour to pickle Ingredients 2/3 cup distilled white vinegar 2 teaspoons sugar 1/2 teaspoon kosher salt 1 medium red onion, halved and thinly sliced 2/3 cup water Directions In a small saucepan, combine the vinegar, sugar, salt, and 2/3 cup water. Bring to a gentle boil over medium heat. Stirring until the sugar and salt dissolve. Remove from heat and let cool for 5 minutes. Add the onions and let them simmer for 30 seconds. Transfer the onions to a 16-ounce jar. And pour enough of the pickling liquid over the onions to cover them completely. Let cool to room temperature, then screw on the lid and refrigerate for at least 1 hour before using. The pickled red onions will keep in the refrigerator for up to 2 weeks. Will deepen in flavor and color as they sit.

Banana Nut Muffins are a delicious and easy-to-make treat that are perfect for breakfast or a snack. This recipe uses Krusteaz Banana Nut Muffin Mix, which makes the process quick and simple. The muffins are moist, flavorful, and packed with banana and nutty goodness. Source: Krusteaz Banana Nut Muffin Mix Serving Size: 2 muffins Servings: 6 Ingredients 1 box of Krusteaz Banana Nut Muffin Mix 1/2 cup of water 1/3 cup of vegetable oil 3 eggs Directions Preheat oven to 400°F (200°C). Line muffin pan with paper liners. In a large bowl, combine the muffin mix, water, vegetable oil, and eggs. Fill each muffin cup about 2/3 full with batter. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature. Store in an airtight container.