BetterMealRecipes

Whip up a flavorful weeknight dinner with this One-Pot Mexican Beef and Rice, a simple yet delicious dish that combines ground beef, rice, and a blend of Mexican spices. This easy meal is perfect for busy nights and is sure to please the whole family.

Ingredients:

1 lb ground beef

1 onion, chopped

1 bell pepper, chopped

1 packet taco seasoning

1 cup long-grain rice

1 can (10 oz) diced tomatoes and green chilies

1 can (15 oz) black beans, drained and rinsed

1 1/2 cups beef broth

1 cup frozen corn

1 cup shredded cheddar cheese

Fresh cilantro, chopped for garnish

Salt and pepper to taste

Instructions:

In a large skillet or pot, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.

Add the chopped onion and bell pepper to the pot with the beef and sauté until they are soft.

Stir in the taco seasoning and rice, cooking for about 2 minutes until the rice is lightly toasted.

Pour in the diced tomatoes and green chilies, black beans, beef broth, and frozen corn. Stir to combine everything well.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is cooked through and most of the liquid is absorbed.

Remove from heat and sprinkle the shredded cheddar cheese on top. Cover for a few minutes to allow the cheese to melt.

Garnish with chopped cilantro before serving.

Details:

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4-6

Enjoy this One-Pot Mexican Beef and Rice as a hearty and satisfying dish that brings a taste of Mexico to your dinner table with minimal cleanup.

Here’s how to whip up some Sweet and Spicy Honey Pepper Chicken along with Creamy Macaroni Cheese:

Ingredients:

For the Honey Pepper Chicken:

• 2 boneless, skinless chicken breasts

• Salt and pepper to taste

• 1 tablespoon olive oil

• 1/2 cup honey

• 1/4 cup soy sauce

• 1 tablespoon apple cider vinegar

• 1 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon ground cayenne pepper

For the Creamy Macaroni Cheese:

• 8 ounces macaroni pasta

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups milk

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• Salt and pepper to taste

• Chopped parsley for garnish

Directions:

1. Season your chicken breasts with some salt and pepper.

2. Heat up olive oil in a skillet over medium heat. Cook your chicken until it’s golden and fully cooked, about 6-7 minutes per side. Once done, take them out of the skillet and set them aside.

3. In the same skillet, mix together honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and ground cayenne pepper. Let it simmer until it thickens a bit, stirring occasionally, for around 2-3 minutes.

4. Slice up your cooked chicken into strips and put them back into the skillet with the honey pepper sauce. Make sure the chicken gets coated evenly with the sauce, then set it aside while you tackle the macaroni cheese.

5. Cook your macaroni pasta following the instructions on the package, then drain it and set it aside.

6. In a separate pot, melt your butter over medium heat. Stir in the flour and cook for about a minute, stirring constantly. Gradually whisk in the milk until you’ve got a smooth sauce. Keep stirring and cooking until the sauce thickens up, which should take around 2-3 minutes.

7. Take the pot off the heat and stir in your shredded cheddar and mozzarella cheese until they melt and blend smoothly. Season the sauce with salt and pepper to your liking.

8. Mix your cooked pasta with the cheese sauce until everything’s well coated.

9. To serve, plate up your creamy macaroni cheese and pile on the honey pepper chicken. Sprinkle some chopped parsley on top for a bit of freshness.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes Calories: 780 kcal | Servings: 4 portions

_____Ingredients:_____

– 1 and 1/2 cups all-purpose flour

– 1/2 cup almond flour

– 1 tablespoon poppy seeds

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 cup granulated sugar

– 3 large eggs, room temperature

– 1/2 cup unsalted butter, melted

– 1/2 cup sour cream, room temperature

– Zest of 1 orange

– 1/4 cup freshly squeezed orange juice

– 1 teaspoon vanilla extract

_____Directions:_____

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the all-purpose flour, almond flour, poppy seeds, baking powder, baking soda, and salt.

3. In a large bowl, whisk together the granulated sugar and eggs until pale and creamy.

4. Add the melted butter, sour cream, orange zest, orange juice, and vanilla extract to the egg mixture and whisk until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 280 kcal | Servings: 10 servings

Recipe credits: morselship

RECIPE BELOW

Ingredients:

For the crust:

– 1 1/2 cups graham cracker crumbs

– 1/4 cup granulated sugar

– 6 tablespoons (84g) unsalted butter, melted

For the cheesecake:

– 16 ounces cream cheese, softened

– 1/2 cup granulated sugar

– 4 large eggs, separated

– 1 teaspoon vanilla extract

– 1 cup sour cream

– 1 cup granulated sugar

– 2 cups sliced strawberries

For the strawberry topping:

– 2 cups sliced strawberries

– 2 tablespoons granulated sugar

– 2 tablespoons cornstarch

– 2 tablespoons lemon juice

Instructions:

1. Preheat oven to 325°F (165°C).

2. Prepare the crust and press into a 9-inch springform pan.

3. Beat the cream cheese until smooth, then add sugar and beat until combined.

4. Beat in eggs, one at a time, followed by vanilla extract.

5. Beat in sour cream and sugar until combined.

6. Arrange strawberries on top of the cheesecake batter.

7. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

8. Let cool completely on a wire rack.

9. Prepare the strawberry topping by mixing strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens.

10. Spread the topping over the cooled cheesecake.

11. Refrigerate for at least 4 hours or overnight before serving.

Elevate your dinner with this Gourmet Cheesy Meatloaf Delight, blending juicy ground beef with a mix of cheeses for a melt-in-your-mouth experience. Topped with a savory tomato sauce, this meatloaf is not just comforting—it’s a cheesy revelation that’s sure to please any palate.

Ingredients:

2 lbs ground beef

1 cup breadcrumbs

1/2 cup milk

2 eggs, beaten

1 cup cheddar cheese, shredded

1/2 cup parmesan cheese, grated

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 cup fresh parsley, chopped

1 cup tomato sauce

Instructions:

Preheat the oven to 375°F (190°C).

In a large bowl, combine ground beef, breadcrumbs, milk, and eggs. Mix until well combined.

Add cheddar cheese, parmesan cheese, onion, garlic, Worcestershire sauce, salt, pepper, paprika, and parsley. Mix until everything is evenly distributed.

Transfer the meat mixture into a loaf pan, shaping it to fit.

Pour the tomato sauce over the top of the meatloaf.

Bake in the preheated oven for 1 hour or until the meatloaf is cooked through and the juices run clear.

Let the meatloaf rest for 10 minutes before slicing and serving.

Details:

Prep Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Kcal: 480 kcal

Servings: 6 servings

This Gourmet Cheesy Meatloaf Delight is the perfect centerpiece for a hearty family dinner, bringing comfort and gourmet flavors to your table!

Ingredients:

• 1 head iceberg lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup cucumbers, sliced

• 1 cup frozen peas, thawed

• 6 hard-boiled eggs, chopped

• 2 cups shredded cheddar cheese

• 8 slices bacon, cooked and crumbled

• Dressing:

◦ 1 cup mayonnaise

◦ 1/2 cup sour cream

◦ 2 tablespoons sugar

◦ Salt and pepper to taste

Directions:

1. In a large clear bowl, layer the salad ingredients starting with iceberg lettuce at the bottom, followed by cherry tomatoes, cucumbers, frozen peas, hard-boiled eggs, shredded cheddar cheese, and finally, the crumbled bacon on top.

2. In a small bowl, whisk together mayonnaise, sour cream, sugar, salt, and pepper until smooth.

3. Spread the dressing evenly over the top layer of bacon, ensuring to cover the edges to seal the salad.

4. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.

5. Serve chilled, making sure to scoop down deep to get a bit of each layer.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 420 kcal | Servings: 8 servings

#EatWellLiveBetterDaily #homemade #easyrecipes #easydinners

Ingredients:

Coleslaw:

– 14 ounce bag 3-color coleslaw mix

– 1 large apple, chopped

– ½ cup dried cranberries

– ½ cup chopped walnuts

– 4 green onions, sliced

Dressing:

– ¾ cup mayo

– ¾ cup plain yogurt or sour cream

– ¼ cup honey

– ¾ teaspoon dried, ground ginger

Directions:

1. In a large bowl, combine the coleslaw mix, chopped apple, dried cranberries, chopped walnuts, and sliced green onions.

2. In a separate small bowl, whisk together the mayo, plain yogurt or sour cream, honey, and dried ground ginger until well combined.

3. Pour the dressing over the coleslaw mixture and stir until all ingredients are evenly coated.

4. For a less creamy coleslaw, you can adjust the dressing by using 1/2 cup mayo, 1/2 cup plain yogurt, 3 tablespoons honey, and 1/2 teaspoon ginger.

5. Serve the Apple Cranberry Coleslaw immediately or refrigerate until ready to serve. Enjoy as a side dish with your favorite main courses.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes | Kcal: (calories per serving) | Servings: 12

“Enjoy a savory twist with Chicken Stuffed Crescent Rolls. Tender chicken wrapped in flaky crescent dough creates a flavorful handheld meal perfect for any occasion.”

Ingredients:

• 2 8 oz cans Pillsbury crescent roll dough
• 2 cans cream of chicken soup
• 8 oz package cream cheese, softened
• 2-3 cups shredded cooked chicken
• 1 package Italian dressing mix (or 3 tablespoons)
• 2-3 green onions, chopped (optional)
  Directions:

1. Preheat the Oven: Preheat your oven to 375°F.
2. Prepare the Creamy Base: In a medium pot over medium heat, combine the softened cream cheese and both cans of cream of chicken soup. Stir until smooth.
3. Add Flavor: Sprinkle in the Italian dressing mix, stirring until well combined. Reduce heat to low to keep warm.
4. Mix in Chicken: Transfer most of the creamy mixture to a large bowl, reserving some for serving later. Add shredded cooked chicken and chopped green onions (if using). Mix until combined.
5. Prepare the Crescent Rolls: Unroll the crescent roll dough onto a baking sheet, separating into individual triangles.
6. Fill and Roll: Spoon chicken mixture onto each crescent roll triangle. Roll up the dough, starting from the wide end, to encase the filling.
7. Bake: Place filled crescent rolls in the preheated oven and bake for 9-12 minutes, until golden brown.
8. Serve: Serve warm, optionally topped with the remaining creamy gravy.

Ingredients:

• 1 cup quick oats

• 2 ripe bananas

• 1/2 cup chopped raw walnuts

• 1/4 cup chocolate chips

• 1/4 cup dried cranberries

• 1 tbsp chia seeds

• 1 tbsp all-natural, no-sugar-added peanut butter

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Mash the bananas with a fork until smooth.

3. In a mixing bowl, combine the mashed bananas, oats, walnuts, chocolate chips, cranberries, chia seeds, and peanut butter. Mix well.

4. Using a heaping tablespoon, scoop the mixture onto a greased cookie sheet or parchment paper.

5. Bake for 15-17 minutes, until the cookies are golden brown.

6. Let them cool, then enjoy!