few ingredients

This easy meatloaf recipe is the best thing since sliced bread (Oh crap, that's bad now!! Forgot about carbs). Oh, well. It's still good. So eat it. &nbsp;

The Easiest and BEST Meatloaf You Will Ever Make

box Stove Top Stuffing ((any flavor))

beef

eggs

ketchup ((or more if you'd like))

water ((or a little more if your beef is super lean))

Preheat oven to 350 degrees and grease a bread loaf pan.

In a large bowl, mix together all of the ingredients, but set aside half of the ketchup for later.

You guessed it, now fill the pan with your mixture.&nbsp;

Top it with the remaining ketchup and spread it evenly over the top. You can also use BBQ sauce, chili sauce or a combination of sauces. Whatever.

Bake for 45-60 minutes. Every oven varies so don't blame me if you screw it up.

Enjoy! I'd wait a few minutes before slicing it up. Serve with mashed potatoes, veggies or anything thing else you'd like! Yum Yum in my Tum Tum.

&quot;This is so easy and makes a great hurry-up dessert &quot;

Peach Cobbler Crumb Cake

16-oz can peaches in light syrup

yellow cake mix

butter

If you&#39;re looking for quick and easy family dinner recipes, your search ends here. This delicious meal is effortless! It also only requires 4 cheap ingredients plus the toppings of your choice.

Lazy Enchiladas (Frozen Taquito Casserole)

(20 pack) frozen taquitos

(16 ounces) can refried beans

(19 ounces) can enchilada sauce

shredded cheese

sour cream ((for serving))

Preheat oven to 400 degrees F and grease a 9x13 baking dish.

Scoop the refried beans into the bottom of your dish and spread them out evenly with the back of a large spoon.

Place the frozen taquitos in a single layer over the refried beans, placing four of them in the opposite direction in order to cover as much surface as possible.

Evenly pour the enchilada sauce over top and bake for 20 minutes.

Remove the dish from the oven and sprinkle with shredded cheese.

Bake for an additional 5 minutes, or until the cheese is melted.

Enjoy with sour cream and anything else you&#39;d like such as shredded lettuce, fresh tomato, guacamole, jalapeños, etc.

A fun and easy family dinner idea made with just a few ingredients! Kids especially love the whimsical cupcake shape and savory flavor. This is such a creative and delicious muffin tin recipe, perfect for a quick family meal or filling snack. 

Mini Meatball Cupcakes

small frozen meatballs ((1 ounces size))

(8 ounces) tube Pillsbury crescent dough sheet

pizza sauce

mozzarella cheese

Cook the meatballs according to the package instructions, only cut the cook time in half since they will be cooking again once they are stuffed into the Pillsbury crust.

Preheat oven to 375 degrees (this happens to be the same temperature that my Costco brand meatballs were cooking at).

While the meatballs are cooking, open the tube of sheet dough and place it onto a large cutting board. Use a pizza cutter to cut it into 24 equal squares.

Grease a 24-count mini muffin tin with cooking spray and place your cut dough squares into each cup.

Use a small spoon to evenly distribute about a teaspoon of pizza sauce onto the bottom of the dough.

Place your cooked meatballs on top of the sauce and push them down so that the sauce kind of spreads and wraps around them.

Top with approximately one more teaspoon of pizza sauce.

Evenly top each sauce-covered meatball with shredded mozzarella cheese. You could also add a little parmesan if you’d like!

Bake for 10-14 minutes or until the dough is thoroughly cooked.

Allow them to cool for a few minutes before removing from the pan. We usually dip them in the remaining pizza sauce we have left in the jar because we like things extra saucy.

This delicious herbed potato salad with preserved lemon and mustard dressing is the perfect summer picnic salad. The potato salad has no egg, no mayo and is naturally vegan and gluten-free. A guaranteed potluck hit!

Herbed Potato Salad (No Mayo, No Egg)

salt

green onions, (thinly sliced (white and green parts kept separate))

apple cider vinegar (,

Dijon mustard

extra virgin olive oil (and more to drizzle)

celery salt, (plus more to taste)

black pepper, (to taste)

flat-leaf parsley leaves, (finely chopped)

dill fronds, (roughly chopped)

Place your sliced potatoes and one tablespoon of salt in a large saucepan. Cover the potatoes with cold water. The water should be about 1 inch / 2 cm above the potatoes.

Place the pot on high heat until the water boils. Then reduce the heat and simmer until the potatoes are fork tender – about 8 to 10 minutes. You should be able to easily pierce a potato with a paring knife, but they should not fall apart. Drain the potatoes in a colander.

While the potatoes are cooking, grab a large bowl (large enough to fit the potatoes later). Whisk together the chopped preserved lemon (or lemon zest and lemon juice), the vinegar, dijon mustard, olive oil and celery salt to create a vinaigrette. Add the white parts of the sliced green onions (reserve the green part for the herb mix).

Once drained, tip the warm potatoes into the bowl with the lemon mustard dressing. Gently toss the cooked potatoes to coat all the pieces in the dressing.

Add the chopped herbs and reserved green onion once the potatoes have cooled to room temperature. Or add them immediately to serve warm.

Taste and season with more salt (or celery salt), a generous grind of black pepper and finish with a good drizzle of olive oil.

Party pretzel bites

milk

yeast

flour

tsp sea salt flakes

water

tbsp bicarbonate of soda

Lightly grease a large bowl with oil and set aside.

Place milk and yeast into mixing bowl, then mix <nobr>2 min/37°C/speed 1</nobr>.

Add flour and salt, then knead <nobr>Dough /2 min</nobr>. Transfer dough onto a silicone bread mat or lightly floured work surface and form into a ball. Place in prepared bowl and cover with plastic wrap, then leave to prove in a warm place until doubled in size (approx. 45 minutes). Clean and dry mixing bowl.

Line 2 baking trays (40 x 35 cm) and set aside.

Transfer dough onto a silicone bread mat or lightly floured work surface. Divide dough into 4 equal portions and roll each portion into a smooth rope (approx. 35 cm long). Cut each rope into bite size pieces (approx. 3 cm) at an angle to form triangle shapes. Place onto prepared baking trays.

Place water (approx. 1L) and bicarbonate of soda into a large saucepan and bring to the boil. In batches, carefully drop pretzel bites (approx. 5 at a time) into boiling water and cook for 20 seconds. Using a slotted spoon, remove and drain pretzels before placing them back onto baking trays and immediately sprinkling pretzels bites with salt. Bake for 12 minutes (200°C) or until golden brown. Place pretzels bites onto a wire rack to cool or serve warm (see Tips).

These brownies prove that sometimes less is more. With just five simple ingredients, you can create a rich and fudgy dessert that will satisfy any chocolate craving.

5-ingredient Healthy Brownies Recipe by Tasty

dark chocolate, melted

honey

whole wheat flour

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small microwave-safe bowl, microwave the chocolate in 15 to 30-second intervals, stirring occasionally, until completely melted. Set aside.

While the chocolate cools a bit, beat the eggs thoroughly with a whisk until foamy and pale.

Pour in the honey and melted chocolate and whisk until fully combined.

Sprinkle in the whole wheat flour and salt. Fold the batter together with a spatula just until the flour disappears.

Pour the batter into a greased 8x8-inch (20x20 cm) baking tin and spread the top into an even layer.

Bake for 15 minutes, until the batter has just begun to set.

Let the brownies cool at least another 30 minutes before slicing and serving.

https://vid.tasty.co/output/54712/mp4_640x640/1507056850

Today I&#39;m going to teach you how to make a world class Vodka Sauce using a jar of sauce, and it&#39;s not any old jar of sauce, it&#39;s Antonio Carlo! Antonio Carlo is from Genoa, Italy and he makes the best sauce you will ever have regardless that it&#39;s in a jar, it is truly a homemade Italian masterpiece! All you need for this recipe is pancetta, sliced garlic, a jar of sauce, vodka of course, heavy cream, and some freshly shredded pecorino romano cheese. We are going to spice up your Valentine&#39;s Day with this recipe and you won&#39;t even break a sweat. But, I assure you your valentine better get you a lovely gift after this meal because it is a creamy little plate of love! Are you ready? Let&#39;s make it!

Easy Vodka Sauce

olive oil

oz pancetta

black pepper

garlic

red pepper flakes

lb rigatoni

vodka

heavy cream

oz pecorino romano

Heat up a pan with olive oil and add in the pancetta, salt, and cracked black pepper. Saute the pancetta for about 3 - 5 minutes on medium heat and when the fat starts rendering add in the sliced garlic and crushed red pepper flakes. Saute that for just a few minutes until the garlic is slightly golden and fragrant.

Boil the rigatoni in salted water according to package directions until al dente.

Once the garlic is slightly golden, pour in the vodka and let that simmer on medium-high heat for about 3 minutes to let the alcohol burn out. Next, pour in the marinara sauce, give it a stir, and bring the pan to a boil. Once it comes to a boil, lower it to a simmer, and let that simmer for 3 - 5 minutes. Then, pour in the heavy cream, give it a stir, and bring the pan back up to a boil. Once it comes to a boil, lower it to a simmer, and let that sauce simmer together for about 5 minutes.

Then add in the al dente rigatoni and toss it with the vodka sauce. Grate some pecorino romano over the top and serve it up! Enjoy!!

https://www.youtube.com/watch?v=4-pGEdEjH3k

Vodka sauce for your spicy lover! #valentinesdinner

If you&#39;re looking for a delicious ooey gooey treat for Easter; my ooey gooey carrot butter cake is just the thing to wow your guests!  This is a simple and easy recipe that tastes like you worked all day in the kitchen. But, in reality it&#39;s just pantry ingredients including a box of cake mix, cream cheese, butter, carrots and shredded coconut! SO if you&#39;ve got the fever for an ooey gooey carroty treat...let&#39;s make it!!

Ooey Gooey Carrot Butter Cake

carrot cake mix

coconut flakes

carrots

oz cream cheese (softened)

oz sugar

First make the dough, combine: 1 box of cake mix, 1 stick of softened butter, 2 eggs and mix. Then mix in the shredded carrots and coconut flakes.

Dip your fingers in ice water and press the dough into the bottom of a 9x13 greased baking dish

In another bowl, add 1 softened block of cream cheese, 1 stick of softened butter, 2 eggs, and 16 oz. of powdered sugar.

Scoop out 2 tbsp. of the powdered sugar and set aside for garnish

Mix the ingredients together (it will be slightly lumpy)

Pour the batter over the bottom layer and smooth it out.

Bake in the oven at 350 degrees F for at least 1 hour.

Remove from the oven, sprinkle powdered sugar over the top, and let it rest for at least 1 hour.

Slice and serve them up! ENJOY! =-)

My Crockpot Mojo Pork recipe, I can say with complete confidence, is the best way you can make a boston butt roast from now until eternity! Trust and believe that once you make this recipe you will be utterly shocked at what a handful of onions, lemon, and seasoning can do to a boston butt roast, slow cooked in a crockpot! My kids grew up eating this once a week and I always made sure to buy the biggest boston butt roast I could find because we would eat so much of it that it was hard to use it for leftovers the next day. For night one you are going to serve this with white steamy hot rice, covered in the juices from the bottom of the pot, and topped with the mojo pork. And if and only if you have leftovers you will be lucky enough to make my kids second favorite meal: Pigs in a Potato! It&#39;s really going to be difficult for you to choose which dinner you like the best, but you can&#39;t make either of the dinners until you begin with this recipe blog; my incredibly easy and sinfully delicious Crockpot Mojo Pork. Are you ready to make your new favorite dinner? Let&#39;s party! 

Melissa Jo's Crockpot Mojo Pork

pork boston butt roast

½ tbsp adobo seasoning per pound of boston butt roast

Sazon (divided)

tsp black pepper (divided)

lemons (juiced & divided)

onion (sliced)

Take your boston butt roast and stab it with a knife on both sides to create little holes. Then, take the slices of garlic and place one in each hole, pressing it into the pork. Place the boston butt in a crockpot, drizzle olive oil over the top, and rub the oil into both sides of the pork.

Season the boston butt roast on both sides with the adobo seasoning, half a packet of Sazon, and ½ tsp cracked black pepper. Add in the juice of 1 lemon and the sliced onion over the top of the boston butt roast. Then, shake in the other half of the Sazon packet and ½ tsp cracked black pepper. Lastly, add in the juice of 1 lemon over the top and a drizzle of olive oil (optional).

Pop the lid on the crockpot and set it to high for 5 - 6 hours or low for 8 hours. Serve the pork over white rice and garnish with sliced green onions. Enjoy!

https://www.youtube.com/watch?v=r3AEhEYSaQc

The best 2 dinners you’ll ever make 😿 MAKE IT #CrockpotRecipe

I&#39;ve made several stuffed chicken recipes and this one is my latest and greatest! Many people just think of stuffing chicken breasts, but actually stuffing chicken thighs is superior in my opinion! For starters, it&#39;s simple to do and you get the juicy meat from the chicken thigh and the crispy skin, stuffed with incredible flavor. This flavor profile is so delicious featuring Dan-O’s Spicy Seasoning, Dan-O’s Italiano-o Seasoning, and fire roasted tomatoes. We are going to use a can of fire roasted tomatoes and not only just the tomatoes themselves but the liquid as well. We&#39;re going to make a simple marinade using the juice from the can of fire roasted tomatoes and we are going to use the tomatoes in the cheesy cream cheese mixture to stuff our thighs. Are you ready to party? Let&#39;s make it!

Fire Roasted Stuffed Chicken Thighs

14.5 oz can diced fire roasted tomatoes

tbsp + ½ tsp Dan-O’s Italian-o seasoning (divided)

½ tbsp Dan-O’s Spicy seasoning (divided)

parmesan cheese

onions

chicken thighs

Place a colander on top of a measuring cup and pour the can of fire roasted tomatoes into the colander. Using a spoon, push the juices out of the tomatoes into the measuring cup (you're going to get about ½ cup of the fire roasted tomato juice). Once you have about a ½ cup of the fire roasted tomato juice in the measuring cup, set the drained fire roasted tomatoes aside. In the measuring cup with the tomato juice, add olive oil, 1 tbsp Dan-O’s Italian-o seasoning, and 1 tbsp Dan-O’s Spicy seasoning. Mix that together until combined. Set it aside.

In a large bowl add in softened cream cheese, shredded mozzarella, shredded parmesan, drained fire roasted tomatoes, 1 tbsp Dan-O’s Italian-o seasoning, ½ tbsp Dan-O’s Spicy seasoning, and the chopped green onions (save some of the green onions for garnish). Mix that together until everything is combined.

Now, place your chicken thighs into a baking dish. Begin peeling back the skin on each piece of chicken, take a heaping spoonful of the cream cheese mixture, spread it on top of the chicken, and then pull the skin back over the chicken to cover the cream cheese mixture. Next, sprinkle about ½ tsp of Dan-O’s Italian-o seasoning evenly over top of the chicken. Then, pour the tomato juice oil mixture evenly over top of the chicken thighs. Lastly, sprinkle the remaining chopped green onions over the top for garnish.

Bake in the oven at 375°F for 55 minutes to 1 hour. Enjoy!

In my opinion the best way to make corn on the cob is wrapped in foil and roasted in the oven. Not only is it incredibly easy but it&#39;s wildly flavorful. The corn stays so sweet and crisp and bursts in your mouth with every bite! And even better you can pop it in the oven like I did right alongside your easy Sticky BBQ Chicken. Don&#39;t forget your Mashed Potatoes and Pina Colada Cake for dessert! Whether you are grilling chicken or barbecuing chicken, this roasted corn in the oven is so simple you&#39;re not going to believe how delicious it is! All you need are some corn cobs, ranch seasoning, garlic herb butter, queso fresco, and you&#39;re going to surely be in for a treat! Let&#39;s make it!

Ranch Roasted Corn Cobs

Kerrygold garlic and herb butter

hidden valley ranch seasoning mix

corn (snapped in half (8 pieces total))

oz queso fresco cheese

Paprika (sprinkle on each piece of corn)

Remove the husks from your corn on the cobs and snap them in half using your hands.

In a bowl combine softened garlic and herb butter and ranch seasoning. Set it aside.

Lay out a piece of aluminum foil and sprinkle some queso fresco or parmesan cheese in the center. Grab one of the corn pieces and take about a tbsp of that ranch butter mixture and smear it all of the corn coating both sides. Lay the buttered corn on top of the cheese and sprinkle some more of the queso fresco or parmesan over the top of the corn. Then, shake some paprika over both sides of the corn. Roll the tin foil up, so that the corn is fully wrapped in it. Repeat this process for all the pieces of corn!

Note: You can also add the queso fresco at the end once the corn is done roasting, but if you like gooey crispy cheese pieces add it before roasting. 

Place the wrapped corn straight into the oven on the rack and place a baking sheet on the rack underneath them in case there is any drippings. Roast them at 400°F for 45 minutes. Enjoy!

https://www.youtube.com/watch?v=OK0IldfnoTg

Crispy Ranch Roasted 🌽 cobs in the oven!

This yummy family dinner recipe is super easy to make with just a few common ingredients! Simply dump everything into a large baking dish and you&#39;ve got yourself a kid approved meal for busy weeknights.

Dump & Bake Cheesy Meatball Rice Casserole

Minute instant white rice

(24 ounces) jar pasta sauce

frozen meatballs

parmesan

garlic powder & Italian seasoning ((to taste))

Preheat oven to 375° F and grease a 9x13 baking dish.

Mix together the uncooked instant rice, jar of pasta sauce, can of undrained diced tomatoes, water, and any additional seasoning you&#39;d like to use. Place the mixture onto the bottom of your prepared dish (you can also mix everything together directly in the dish if you&#39;d like).

Place the frozen meatballs on top of the mixture and cover tightly with foil. Make sure the foil is covering the entire dish so that the rice can fully steam and cook.

Bake in the center rack of your oven for 45 minutes.

Remove the foil and evenly sprinkle on your cheeses. Bake again, uncovered, for 5-10 minutes, or until the cheese is melted to your liking.

High protein, healthy, delicious, and super easy to make with just 2 ingredients! You&#39;re going to love this easy way of making low carb flatbread in your oven with just cottage cheese and eggs. It makes for the perfect sandwich wraps and pizza crust.

2 Ingredient Cottage Cheese Flatbread Recipe

cottage cheese

seasoning ((optional))

Preheat oven to 350° F and line a sheet pan with parchment paper. Lightly spray the parchment paper with cooking spray or rub with a bit of oil.

Place the cottage cheese, eggs, and seasoning (I use garlic powder and Italian seasoning) into a food processor or blender and pulse for about 30 seconds or until the mixture is creamy. You can also use an immersion blender or NutriBullet. Whatever gets the job done!

Pour the mixture onto your prepared sheet pan and cook in the center rack of your oven for 25-35 minutes, or until golden brown and cooked through.

Remove from the oven and allow it to cool for a few minutes.

If using as a pizza crust, top with sauce, cheese, and your favorite toppings and place it back into your hot oven for a few minutes. For making sandwich wraps, simply load it up, roll it into a log, and cut down the center to make two generously sized wraps.

Just over here solving the problem of an easy weeknight dinner for you and me. When I was a teacher and a specialist at the Palm Beach County School District with two little boys that not only had homework, but practice for baseball, basketball, and football. The last thing I wanted to do was stand there and prepare, saute, baste, and cook all night. However, you can&#39;t live on fast food, so I am bringing you a family favorite of mine that takes all of five minutes to prep using easy to find grocery store ingredients such as knorr broccoli cheddar rice, frozen broccoli, cheddar cheese, rotisserie chicken, and some ingredients you already have in your refrigerator. This is the recipe that I made at least once a week that not one person in my family could even resist and trust me I have picky eaters. If you don&#39;t like to use wine when you&#39;re cooking, check out my question section and you can easily substitute equal parts chicken stock for the wine listed in this recipe. Are you ready? Let&#39;s make it!

Knorr Broccoli Rice & Chicken Bake

packets Knorr Broccoli Cheddar Rice

broccoli florets (no need to thaw)

¼ of a small red onion (finely diced)

dry white wine

chicken stock

½ tsp Tony's creole seasoning

cheddar cheese (divided)

rotisserie chicken (shredded)

In a 9x13 baking dish add in melted butter, both packets of Knorr Broccoli Cheddar Rice, frozen broccoli, red onion, garlic, white wine, chicken stock, tony's creole seasoning, 1 cup of shredded cheddar cheese, and the shredded rotisserie chicken. Toss that all together until everything is fully incorporated.

Sprinkle 1 cup of shredded cheddar cheese evenly over the top and bake in the oven at 375°F for 40 minutes. Once it's done let it rest for 10 minutes before serving. Enjoy!

https://www.youtube.com/watch?v=pnuQ-cxeJLY

It’s amazing what a couple packets of Knorr can do 🤷🏼‍♀️ #5minuteprepdinner

Top 15 few ingredients recipes from across the web

The most viewed few ingredients recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Easiest and BEST Meatloaf You W...

Peach Cobbler Crumb Cake

Lazy Enchiladas (Frozen Taquito Cas...

Mini Meatball Cupcakes

Herbed Potato Salad (No Mayo, No Eg...

Party pretzel bites

5-ingredient Healthy Brownies Recip...

Easy Vodka Sauce

Ooey Gooey Carrot Butter Cake

Melissa Jo's Crockpot Mojo Pork

Fire Roasted Stuffed Chicken Thighs

Ranch Roasted Corn Cobs

Dump & Bake Cheesy Meatball Rice Ca...

2 Ingredient Cottage Cheese Flatbre...

Knorr Broccoli Rice & Chicken Bake

Top 15 few ingredients recipes from across the web

The most viewed few ingredients recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Easiest and BEST Meatloaf You W...

Peach Cobbler Crumb Cake

Lazy Enchiladas (Frozen Taquito Cas...

Mini Meatball Cupcakes

Herbed Potato Salad (No Mayo, No Eg...

Party pretzel bites

5-ingredient Healthy Brownies Recip...

Easy Vodka Sauce

Ooey Gooey Carrot Butter Cake

Melissa Jo's Crockpot Mojo Pork

Fire Roasted Stuffed Chicken Thighs

Ranch Roasted Corn Cobs

Dump & Bake Cheesy Meatball Rice Ca...

2 Ingredient Cottage Cheese Flatbre...

Knorr Broccoli Rice & Chicken Bake

The most viewed few ingredients recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine