easy recipe

Check out this easy recipe for the best spaghetti & meatball tacos from Delish.com!

Spaghetti & Meatball Tacos

chicken

bread crumbs

c. Parmesan,

Italian seasoning

garlic powder

kosher salt

black pepper

spaghetti

c. marinara

flat-bottom taco shells

https://streaming.hearstdigitalstudios.com/633a3866-857c-4d64-92d7-0633b9d43e46/video_rover_16x9_1080p_hd_1600184645_76411.mp4

What could be more fun than fork twirling? Oh, THIS.

Spaghetti & Meatball Tacos Will Make Your Kids SO Excited

This super luscious Chicken and Broccoli Pasta with Lemon Cream Sauce comes together quickly for a weeknight dinner and uses only a few simple ingredients.

Chicken and Broccoli Pasta with Lemon Cream Sauce

lb. frozen broccoli florets (0.85)

lb. rotini pasta (1.30)

boneless, skinless chicken thighs (about 2/3 lb. total) (1.97)

salt and peppers (0.05)

olive oil (0.16)

garlic (0.16)

lemon (0.59)

chicken broth (0.07)

heavy cream (1.80)

Take the broccoli florets out of the freezer and allow them to thaw. When they are soft enough to cut, chop them into smaller, bite-sized pieces. Set the broccoli aside to fully thaw until you are ready to use them.

Bring a large pot of water to boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander.

While the water for the pasta is heating, season both sides of the chicken thighs with a pinch of salt and pepper. Heat a deep skillet over medium flame, then add the olive oil. Tilt the skillet to coat the surface in oil, then add the chicken thighs. Cook the thighs on both sides until golden brown and cooked through (about 5 minutes each side). Remove the thighs to a cutting board and let rest.

While the chicken is cooking, zest the lemon using a zester or small-holed cheese grater and mince the garlic. Once the chicken has been removed from the skillet, turn the heat down to medium-low, and add the garlic. Sauté the garlic for 1-2 minutes, or just until it is soft and fragrant.

Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom of the skillet. Add the heavy cream, about 1 tsp of the lemon zest, and 2 Tbsp of the lemon's juice. Stir to combine, and allow the cream to come up to a gentle simmer. Simmer the sauce for a few minutes, or until it thickens slightly. Taste the sauce and adjust the salt, pepper, or lemon if needed. Season the sauce liberally so the flavors are not diluted once combined with the pasta, broccoli, and chicken.

Chop the cooked chicken into small pieces, then add it to the cream sauce in the skillet along with the drained pasta and chopped broccoli florets. Stir to combine and coat everything in sauce. Allow the chicken, broccoli, and pasta to heat through, then serve.

Give your dessert game an upgrade with this easy recipe for cheesecakeadillas from Delish.com.

Cheesecakeadilla

block cream cheese, softened

sugar

pure vanilla extract

flour tortillas

butter

cinnamon sugar

strawberries

Melted chocolate, for drizzling

Made this with Greek Yogurt, Lemon Extract, and Raspberries.  Low carb, low fat, and absolutley delicious!!!

https://streaming.hearstdigitalstudios.com/7576b192-aa88-49c0-8828-07de7363f36d/video_rover_16x9_1080p_hd_1562881545_77381.mp4

You've never seen cheesecake like this before!

Cheesecake + Quesadilla = Our Newest Dessert Of Choice

A few pantry staples are needed for these juicy Sweet and Sour Pork Chops with Vegetables, making them a quick and easy alternative to take-out.

Sweet and Sour Pork Chops with Vegetables

brown sugar (0.32)

rice vinegar (0.96)

ketchup (0.20)

water (0.00)

soy sauce (0.08)

cornstarch

pork

salt and pepper (0.05)

Tbsp cooking oil (0.08)

frozen stir fry vegetables (1.65)

Add the brown sugar, rice vinegar, ketchup, water, soy sauce, and cornstarch to a bowl and whisk until the sugar and cornstarch are dissolved. Set the sauce aside.

Season the pork chops with a pinch of salt and pepper on each side.

Preheat a large skillet over medium, or just slightly above medium. Once the skillet is nice and hot, add the cooking oil and swirl to coat the surface. Add the pork chops and cook for about 5 minutes on each side, or until they are nicely browned. Remove the pork chops to a clean plate and cover with a second plate (turned upside down) to keep them warm.

Add the frozen vegetables to the skillet and continue to cook and stir over medium for about two minutes, or just long enough to take some of the ice off (they may still be icy in the center). Give the sauce a brief stir in case any of the cornstarch has settled, then add it to the skillet with the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and go from a cloudy brown to a shiny glaze.

Add the cooked pork chops back to the skillet with the vegetables and sauce. Let the pork chops simmer in the sauce for 2-3 minutes more, or until the internal temperature reaches 145ºF. Serve hot, over rice or noodles.

Look no further for perfect Texas chili than this recipe from Delish.com.

Best Texas Chili Recipe

bacon

beef

onion,

jalapeños, minced

garlic,

tomato paste

tbsp. ancho chili powder

tbsp. chipotle chili powder

oregano

tbsp. cumin

28 oz. can crushed tomatoes

c. lager beer

low-sodium beef broth

water

Shredded cheddar,

Sour cream,

chives,

Cornbread,

I would recommend matching the written directions to the video directions. The written directions don't say to drain the fat from the beef searing. I didn't watch the video, so this turned out a thin, soupy disaster. Terrible.

Wonderful recipe. I changed it up by using both ground Sirloin as well as a cubed up Chuck Roast and adding the proverbial kidney and pinto beans plus added more diced tomatoes than called for - used the new product RoTel Diced Tomatoes with Serrano Pepper and it added another level of zing.

https://streaming.hearstdigitalstudios.com/df66ad3e-79ff-4285-ab99-781f810808bc/video_rover_16x9_1080p_hd_1558129602_12387.mp4

Serve with a hunk of Texas-sized cornbread.

Here's How To Make Real Texas Chili

Up the dinner anti with this recipe for the best shrimp scampi roll-ups from Delish.com!

Shrimp Scampi Roll-Ups

tbsp. all-purpose flour

c. whole milk

c. parsley,

red pepper flakes

dry white wine

c. shredded mozzarella, divided

c. Parmesan

lb. large shrimp, peeled and deveined, roughly chopped

lemon

lasagna noodles

ricotta

The video shows to put mozzarella on top of the sauce on the noodle before you roll them but the recipe doesn’t indicate that.  They were very tasty but I’ll add the extra mozzarella next time before rolling.

https://streaming.hearstdigitalstudios.com/manual_upload/58dbe129d559306540901191/mp4/Shrimp_Scampi_Roll-Ups_FRONT_1490805049_4000_hd_v3.mp4

The easiest and best way to make shrimp tonight.

Shrimp Scampi Roll-Ups Will Make You See Lasagna Noodles in a Whole New Light!

These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It&#x27;s a must-have recipe for turning an ordinary morning into something extra-special.

Fluffy and Crisp Buttermilk Waffles

all-purpose flour

baking powder

baking soda

salt

buttermilk

unsalted butter (melted and cooled to room temperature)

eggs

vanilla extract

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!

Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.

https://content.jwplatform.com/videos/0U5LOrad.mp4

These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It’s a must-have recipe for turning an ordinary morning into something extra-special. Whether you choose to top the waffles with the standard butter and syrup, fresh fruit, whipped cream, sprinkles, chocolate chips, or some combination… you are going to fall in love with this waffle recipe!

Check out this easy recipe for crazy good pizza tornados--recipe from Delish.com!

Pizza Tornados

cherry tomatoes

green bell peppers,

c. small button mushrooms

c. sliced pepperoni

basil leaves

tube refrigerated pizza dough

olive oil

c. mozzarella

An easy homemade hot chocolate mix that makes the most decadent hot cocoa!

Homemade Hot Chocolate Mix

chocolate (finely chopped)

cocoa powder

dry milk powder

Process all of the ingredients in a food processor until ground to a powder, 30 to 60 seconds. Transfer to an airtight container and store at room temperature for up to 2 months.

To Make Hot Chocolate: Heat 1 cup of milk (whole, 2% or 1%) in a small saucepan over medium heat until it starts to steam and bubbles appear around the edge of the saucepan. Add ¼ cup of the hot chocolate mix and continue to heat, whisking constantly, until simmering, 2 to 3 minutes longer. Pour into a mug and serve.

While technically a mornay sauce due to the cheese, this is my go-to béchamel sauce anytime I need a white sauce!

The Best Béchamel Sauce

unsalted butter

milk

nutmeg

provolone cheese

Parmesan cheese

Salt and pepper (to taste)

In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma.

Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly.

Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper.

These smoky Roasted Corn Quesadillas are a fast and filling lunch that can be kept in the freezer for a fast meal or snack.&nbsp;

Roasted Corn Quesadillas

chicken* (2.50)

corn kernels (0.75)

green onions, sliced (0.20)

green chiles, drained (1.27)

oz shredded cheese* (1.08)

tsp cumin (0.03)

salt (0.02)

8-inch tortillas (1.67)

Combine the chopped chicken, corn kernels (no need to thaw first), sliced green onions, diced green chiles, shredded cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.

Place 1/2 cup of the chicken and corn mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (I filled 7 tortillas before running out).

Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Cut each quesadilla into thirds and serve.

Bibimbap is the ultimate bowl meal with plenty of color, flavor, and texture to keep your taste buds happy and your stomach full.

Bibimbap - The Ultimate Bowl Meal

jasmine rice (0.75)

Tbsp cooking oil (0.02)

spinach,

tsp toasted sesame oil (0.11)

beef (1.99)

Tbsp chili garlic sauce (0.13)

Tbsp soy sauce (0.09)

Tbsp brown sugar (0.04)

carrot (0.11)

cucumber (1.69)

green onions (0.21)

eggs (1.08)

kimchi (0.82)

Tbsp sesame seeds (0.08)

If your rice is not already cooked, begin that first and prepare the rest of the bowl ingredients as the rice cooks. You'll need 4 cups cooked rice.

Prepare the sautéed spinach next. Heat a large skillet over medium flame and add the cooking oil. Swirl to coat the skillet, then add the fresh spinach. Sauté the spinach for a few minutes, or just until it is wilted. Drizzle the sesame oil over top and season lightly with a pinch of salt. Remove the spinach from the skillet to a clean bowl.

Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce, and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.

Prepare the fresh vegetables. Peel and grate the carrot using a large holed cheese grater. Thinly slice the cucumber, and slice the green onions.

Fry or soft boil 4 large eggs (Or however many bowls you plan on eating immediately. If meal prepping, cook the egg fresh each day.)

Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked spinach, 1/4 of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, an a tablespoon or so of kimchi. Sprinkle sliced green onions and sesame seeds over top. There are no hard measurements needed for each ingredient per bowl, just divide the ingredients evenly or as you see fit.

A simple, creamy, wild rice soup made in the slow cooker and topped with roasted mushrooms.

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

dry wild rice

carrots, chopped

low-sodium veggie or chicken broth

thyme + 3 thyme sprigs

bay leaves

paprika

kosher salt and pepper

mushrooms,

(8 tablespoons) butter

1. In the bowl of your slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours.&nbsp;2. During the last 30 minutes of cooking,&nbsp;stir in the 1/2 cup grated parmesan and the milk. Cook until warmed through. Remove the bay leaves and discard.3. About an hour before serving, preheat the oven to 425 degrees F.&nbsp;In a 9x13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.&nbsp;4. Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup.&nbsp;5. Divide the soup among bowls and top with fresh thyme and parmesan. Eat!

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