Simple meals are the best, and one sheet meals are so versatile and to be honest they rock my world. When I have veggies that need to be used or I am leaving town for a few days, or maybe I just need a quick dinner, this type of meal […]
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Tomato Pesto Pasta with Shrimp and Zucchini is such a comforting meal. Well, is there anything more satisfying than a bowl of delicious pasta? I must admit that my family, including me, couldn’t live without pasta. Actually, this is one of my husband’s favorite dishes. […]
Comforting, delicious and most definitely an easy Homemade Hamburger Helper. Most of you already have these ingredients in your fridge and trust me it is far better than the one you get from the box in your grocery store.
My family loves this so much…
Well, to be honest, they love anything with pasta and cheese. That being said, it is no brainer that the skillet is licked clean each time I make this beef and cheese pasta.
Lately, I have been making this with gluten-free pasta and it is equally fantastic. I just feel so much better when I eat gluten-free meals on my cheat days. By the way, I am on a low carb diet. Well, it is not a diet because it became part of my lifestyle.
Anyhow, the taste of this yumminess is very comforting and it warms you up like a blanket, especially in the cold winter day. Also, it makes a perfect lunch or dinner as well as if you have any leftovers.
Just place in the airtight container and in the fridge. You can keep it for up to 3 days. You can also double the recipe if you have a large family or big eaters.
If you try Homemade Hamburger Helper recipe or any other from my website, please tag me on INSTAGRAM. @sandraseasycooking #sandraseasycooking Thank you so much in advance!
I am very grateful for all your love and support… Now, let’s get cooking!
Simple, easy and delicious dinner idea.
- 1 lb ground beef 20/80
- ½ tbsp. onion powder
- 1 tsp. dried parsley
- 1 tsp garlic powder
- 1 tsp. salt, or to taste
- 1 tsp. ground black pepper
- 8 oz Mexican table cream
- 2 cups cooked shells or macaroni
- 1 cup pasta beef sauce, or any other on hand
- 2 cups mild cheddar cheese, shredded
- a sprinkle of red hot chili flakes
- Cook pasta according to the pack, but make sure not to overcook it. It's the best if it is "al dente" (cooked to be firm to the bite).
- In a large skillet, add beef, onion powder, garlic powder, salt, black pepper, and parsley then stir very well.
- Cook over medium-high heat until beef is completely browned and done.
- Add in pasta sauce, mix then pour table cream, and bring to a gentle bubbling.
- Cook for about 5 minutes, then add in cooked pasta. You can use any pasta that is similar to shells or macaroni. Gluten-free or vegetable pasta works well as well.
- Stir in about 1 cup of cheddar cheese. Sprinkle remaining cheese on top, cover the skillet with a fitted lid and let sit for a couple of minutes before serving so the cheese could melt.
- Garnish with more dry parsley and red hot chili flakes if you wish.
I served it with steamed asparagus that after it's done, I seasoned it with a good pinch of sea salt, a drizzle of olive oil a good squeeze of lemon. It is absolutely perfect with this beef and cheese pasta or hamburger helper.
You can use a combination of shredded mild cheddar cheese and ragu cheese sauce or just ragu cheese sauce. Whatever you feel like using, or whatever you have in your fridge.
You may use ground turkey or chicken instead of beef. You may add vegetables such as blanched broccoli, or peas and carrots.
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Alright, boys and girls, let’s talk… You know when 5 PM hits the clock and you know that you should probably start preparing dinner, but you find yourself either on Pinterest or Instagram, liking pictures or re-pinning, or maybe, just maybe you have one more life left […]
Easy-Peasy dinner… Don’t you agree with me?! Once in a while my meals, dinners, in particular, seem to look like this, one pot! Well, if I am being honest, it’s more often than you think. It’s only less demanding and just combines everything into one dish. My […]
Hello everybody! I took some much needed time off to spend it on myself and appreciate each second with my Lil gang.
It’s so essential to simply focus and energize, to get out and smell the roses. I was truly losing myself in the middle. Thus, I did what I had to do.
Nowadays, I am depending on speedy, like really quick dinners, and in whatever chance that those dinners incorporate easy shortcuts, then be it.
There is definitely nothing wrong with that. So, today I am sharing a recipe that is barely a recipe, but it is flavorful, delicious and extremely easy.
I made ravioli from scratch before, and they are amazing, but I really do not have the time to make them all the time, so I believe that frozen, home-style ravioli are pretty delicious, particularly if you get a great quality because you can really see the difference.
On top of all it is
Ravioli sautéed with Spinach and Goat Cheese
- 1 pk. frozen Ravioli 1 pound + salt, for water
- 1 tbsp. Olive Oil
- 2-3 cups Fresh Spinach
- Pinch of Salt and Black Pepper
- 1/8 tsp. Garlic powder
- 1/2 tsp. Dry Parsley
- 1/2 tsp. Lemon juice optional
- Goat cheese per serving size
- Boil water, and add a salt – generous pinch of salt. Add Frozen Ravioli. When the ravioli are floating they’re done.
- On the other side, heat olive oil in a medium-sized pan and add fresh spinach – if frozen, defrost and squeeze the water out as much as possible. Carefully, add spinach to the oil and saute for a couple of minutes on medium-high heat. Season with salt, and pepper. Just a pinch.
- Drain the ravioli, and cook them with sauteed spinach for a couple of seconds on a medium-high, just to coat them with oil. Squeeze just a bit of lemon juice if you want fresh citrus flavor, but it is not necessary.
- Sprinkle with Dry parsley or even Italian herbs would work.
- When you plate it, add a tablespoon or so, of crumbled goat cheese.
You may use other vegetables, just make sure to cook them enough. Spinach cooks really fast. Ravioli that I used are BEEF ravioli, you may use any that you have or like.
You do not need hours of cooking and standing in the kitchen to create one amazing meal. You really do not! That is the whole point of this blog. 99% of my recipes are easy because I do not have hours to stand and cook, […]
When it comes to delicious salads, most of the time I go with this tasty Mixed Greens Salad with Pineapple. It is really easy and satisfying, to say the least. Nonetheless, it is healthy, and a great to eat it for dinner or even before […]
I was going through the Spanish cookbook and stumbled across Spanish Chicken, which was cooked slightly different than this one. I love adding my own twists on original recipes. Well, traditional recipes without losing the taste or the sense where that particular dish coming from.
With that being said, I added smoked paprika, because it has a little pinch of heat. Then ground black pepper, and the addition of thyme. The recipe that I was looking at said to cook chicken with the rice.
Anyways, I really do not like mushy rice. So, I thought that it will be because the chicken needs more time to cook, so, I cooked it separately. It was entirely delectable and tasty, and my rice was great.
I could truly live on side dishes. I attempt to make every day something else, yet most asked dinners are those, particularly pasta or something with chicken.
Well, I included notes directly under the ingredients so you could understand that I like adding spices individually. In some cases, we cook for 2 or 3 people. So, I needed you to realize that you do not have to make an entire 10 pounds of chicken. This way works magnificently.
Spanish Chicken over Saffron Rice
- 6 Chicken thighs Also this depends on how many people
- Zest and juice of 1 lemon
- 1/2 teaspoon Salt for each piece, to taste
- 1/4 teaspoon Ground Black pepper for each piece
- 1/2 teaspoon Onion powder
- 1 teaspoon Spanish Paprika spicy smoked paprika
- 1 teaspoon Sweet Paprika
- Pinch Crushed Chili Flakes
- Pinch Dry Parsley
- 1/4-1/2 Chopped Onion
- Couple of stems Fresh Thyme *optional take the leaves off, also use it as a garnish if possible
- 2 tbsp Olive oil
YELLOW “SAFFRON” RICE
- 1½ tablespoon Olive oil
- ½ cup onions chopped
- 2 cups Rice
- 3½ cups Chicken Broth low sodium (vegetable or beef would work fine, too)
- 1 Knorr Chicken Bouillon cube
- 2 pinches Saffron threads soaked in 3 tablespoons of hot water for 15 minutes
- Salt to taste only if needed
- Wash the chicken and place in a large mixing bowl. Add lemon juice and lemon zest and rub all over the chicken.
- Add/rub the rest of the ingredients on each chicken. Rub all over and under the skin if there is the skin. The skin gives you a wonderful flavor and keeps it moist rather than dry. Add fresh thyme (optional) and chopped onion, mix everything one more time.
Cover the bowl with a plastic wrap/film and let it marinate for 30 minutes to up to 1 hour. Make sure it is n the fridge.
- Preheat the oven to 400F/200C.
- Arrange the chicken in the baking pan in a single layer and drizzle with olive oil, OR Drizzle the chicken with olive oil in the mixing bowl, then place on the roasting wire rack. I prefer roasting it because the hot air circulating around the chicken, however, without the rack is fine too.
- Bake it for about 45 minutes or until the chicken is golden and reaches the internal temperature of 165F/75C.
Turn the chicken on the other side after 15 minutes of baking/roasting.
If you want an extra crunchy skin, turn your broiler ON and let cook under the broiler for a couple of minutes. I do this at the very end.
- After the rice is done, arrange the chicken on top of the rice and garnish with fresh/or dry herbs, and roasted bell pepper if you made it with the chicken.
How to Make Yellow Rice
- Wash the rice a couple of times and drain it.
- In a pot, heat olive oil. When the oil is hot enough, add onion and stir-fry for a couple of minutes, or until softened, try not to burn. The heat should be on medium high. Stir in rice and stir-fry for 2 minutes, keep mixing.
- Pour in the broth, Chicken Bouillon cube, saffron with the soaking water and a pinch of salt (you can always add more later if needed). Turn your heat to high and bring to a boil.
- When it starts boiling, cover and turn the temperature to low heat, to simmer.
- Let the rice simmer on low heat for 15 minutes. After 15 minutes, turn the heat off completely. DO NOT take off the lid. Let the rice steam for 5 minutes covered. Use a fork to fluff up the rice.
If you do not wish to make it from scratch, you can always get bagged yellow rice. It is called Arroz Amarillo
Add a pinch of turmeric for extra yellow color. Get a good quality of Saffron threads, it is so worth it and a little goes a long way.
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My version of Chicken Fettuccine Alfredo is probably one of my favorite meals. I just love the whole thing; creamy sauce, pease, and the chosen. It is such an easy meal, yet satisfying. Anyhow, I am a visual person and I believe having a video […]