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Ingredients You’ll Need

(Serves 6–8)

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 4 cups beef broth
• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (10.5 oz) condensed tomato soup
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 can (14.5 oz) cut green beans, drained
• 1 can (15.25 oz) corn, drained
• Salt and black pepper to taste

How to Make Ground Beef Vegetable Soup

Step 1: Brown the Beef
In a large Dutch oven (5 to 6-quart), heat the olive oil over medium heat.
Add the ground beef, diced onion, and minced garlic.
Cook until the beef is browned and no longer pink, crumbling it as it cooks.

Step 2: Sauté the Veggies
Stir in the carrots and celery. Sauté for 6–8 minutes until slightly softened.

Step 3: Add Seasonings
Mix in the Italian seasoning and bay leaf. Cook for another 2 minutes to release the flavors.

Step 4: Build the Soup
Add the diced potatoes, beef broth, diced tomatoes, condensed tomato soup, tomato paste, Worcestershire sauce, green beans, and corn.
Stir everything together thoroughly.

Step 5: Simmer and Serve
Bring the soup to a boil, then reduce the heat and cover. Simmer for 35–40 minutes, or until the vegetables are tender and the broth is rich and flavorful.

Serving Suggestions

• Serve with warm dinner rolls or crusty bread
• Add a sprinkle of shredded Parmesan or cheddar cheese on top
• Pair with a light side salad for a full meal

These no-bake caramel chocolate crunch bars are crunchy, caramelly, and absolutely irresistible! Perfect for summer or any time you want an easy, crowd-pleasing dessert.

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 24 bars
Calories: 265kcal

Ingredients

• 80 club crackers (multi-grain or regular)
• 1 cup (227g) butter
• 2 cups (200g) graham cracker crumbs
• 1 cup (212g) firmly packed brown sugar
• ½ cup milk
• ⅓ cup (71g) sugar
• ⅔ cup (170g) creamy peanut butter
• ½ cup (85g) semi-sweet chocolate chips
• ½ cup (85g) butterscotch chips

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Instructions

1. Line an ungreased 9×13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary.
2. In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk, and sugar. Bring to a boil and boil for 5 minutes, stirring constantly (begin timing from when you see the first bubbles).
3. Remove from heat and spread half of the butter mixture evenly over the crackers. Place another single layer of crackers evenly over the butter mixture, cutting to fit if necessary. Spread the remaining butter mixture evenly over the crackers. Top evenly with the remaining crackers.
4. In a small saucepan or in the microwave, combine peanut butter, chocolate chips, and butterscotch chips. Melt over medium-low heat, stirring constantly. Spread evenly over the top layer of crackers.
5. Cover and chill for at least 1 hour. Lift the foil overhang and remove the bars from the pan. Cut into bars. Store in the refrigerator.

Notes

RECIPE NOTES & TIPS

• Use wet hands when spreading the caramel mixture to prevent sticking.
• Stir constantly during the 5-minute boil.
• These bars taste best chilled – I always prefer them straight from the fridge!
• Store in the fridge for up to 5 days in an airtight container.
• Freezing – freeze for up to 3 months in an airtight container.
• Make ahead – perfect for preparing a day or two before serving.

Nutrition

Calories: 265kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 268mg | Fiber: 1g | Sugar: 19g

Nutrition information is provided as a courtesy only and should be viewed as an estimate not a guarantee.

Ingredients

Ingredients for the Hot Honey Infused Feta Chicken

Chicken Breasts
Lean and protein-rich, chicken breasts form the base of this dish. Look for pieces of similar thickness to ensure even cooking.

Hot Honey
The star of the show. You can use store-bought hot honey or make your own by warming honey with red pepper flakes. This brings both sweetness and heat, balancing the rich feta.

Feta Cheese
Tangy and crumbly, feta adds a burst of salty creaminess. It contrasts the sticky honey glaze and adds Mediterranean flair.

Fresh Thyme
Just a sprinkle of thyme elevates the flavor profile with earthy herbal notes. It complements the honey and chicken without overpowering.

Garlic Powder & Smoked Paprika
These two spices season the chicken for added depth. Garlic powder brings a subtle kick, while smoked paprika adds warmth and a hint of smokiness.

Olive Oil
Used for searing the chicken, olive oil gives a beautiful crust and enhances the flavor with its fruity richness.

Salt & Pepper
Essential for seasoning and enhancing all the other ingredients.

How To Make the Hot Honey Infused Feta Chicken

Step 1: Season the Chicken

Pat your chicken breasts dry with a paper towel. Rub them generously with olive oil, garlic powder, smoked paprika, salt, and pepper. Let them sit while you preheat the skillet.

Step 2: Sear to Golden Perfection

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for about 3-4 minutes per side until golden brown. Don’t worry about cooking them through yet.

Step 3: Add the Hot Honey Glaze

Lower the heat and pour hot honey over the chicken. Tilt the pan slightly and use a spoon to baste the glaze over the tops. Let it bubble and thicken slightly for 1-2 minutes.

Step 4: Bake to Finish

Transfer the skillet to a preheated 375°F (190°C) oven and bake for 10-12 minutes, or until the chicken is cooked through and juicy.

Step 5: Top with Feta and Thyme

Remove from the oven and immediately sprinkle with crumbled feta and fresh thyme. Let it rest for 5 minutes so everything can meld together beautifully.

Ingredients:

• 1 package (8.5 oz) cornbread mix
• 1 cup sour cream
• 1 can (15 oz) cream-style corn
• 1 can (4 oz) green chilies, drained
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cooked bacon
• 1/2 cup diced green onions
• 2 eggs
• 1/4 cup melted butter
• Salt and pepper, to taste

 Directions – Simple Steps, Delicious Payoff

Step 1: Preheat the Oven

Set your oven to 375°F (190°C) to ensure it’s piping hot when the casserole goes in.

Step 2: Mix the Casserole

In a large mixing bowl, stir together:

• Cornbread mix
• Sour cream
• Cream-style corn
• Green chilies
• Half of the cheddar cheese
• Bacon
• Green onions
• Eggs
• Melted butter

Season the mixture with salt and pepper to your liking. This one-bowl step makes cleanup a breeze!

Step 3: Transfer to Baking Dish

Grease a skillet or baking dish (9×9-inch square or similar) and pour in the cornbread mixture. Smooth it out with a spatula for even baking.

Step 4: Top with Cheese

Sprinkle the remaining shredded cheddar cheese evenly over the top. This creates a gooey, golden crust you’ll want to dive right into.

Step 5: Bake

Bake for 25–30 minutes, or until the casserole is set in the center and the top is golden brown. A toothpick inserted into the center should come out clean or with just a few crumbs.

Step 6: Rest & Serve

Let the casserole cool for a few minutes before slicing. This helps it set and makes serving easier.

Ingredients

Instructions

Ingredients

For the Steak:

• 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes

• 1 tbsp soy sauce

• 1 tbsp gochujang (Korean chili paste)

• 1 tbsp honey

• 1 tsp sesame oil

• 1 tsp garlic powder

• ½ tsp onion powder

• ¼ tsp salt

• ⅛ tsp black pepper

For the Rice:

• 1 cup cooked rice (white, brown, or jasmine)

For the Spicy Cream Sauce:

• ½ cup mayonnaise

• ¼ cup sour cream

• 1 tbsp sriracha

• ¼ tsp salt

• ⅛ tsp black pepper

1. Marinate the steak by mixing soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours).

2. Heat a skillet or grill pan over medium-high heat. Cook the marinated steak for 3–4 minutes per side until the desired doneness is reached. Remove from heat and let it rest for a few minutes.

3. Make the spicy cream sauce by whisking together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until smooth. Adjust seasoning as needed.

4. Assemble the bowls by adding a scoop of cooked rice to each bowl. Top with steak cubes and drizzle generously with the spicy cream sauce.

Ingredients

For the Beef

• • 1 lb lean ground beef (93% preferred)
  • 1 yellow onion, diced

• 1 taco seasoning packet (or 2 tbsp homemade)

For the Sweet Potatoes

• • 2 medium sweet potatoes, peeled and diced

• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• Salt and pepper to taste

For Serving

• 1 avocado, sliced
• 1 cup cottage cheese (low-fat or full-fat)
• 2 tbsp hot honey (store-bought or homemade)

How to Make Ground Beef Hot Honey Bowl

Step 1: Preheat the Oven

Preheat your oven to 400°F. This step is crucial for roasting the sweet potatoes perfectly.

Step 2: Roast the Sweet Potatoes

In a mixing bowl, toss diced sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, cinnamon, salt, and pepper until well coated. Spread them evenly on a baking sheet. Roast in the oven for 40–45 minutes, stirring halfway through to ensure even cooking.

Step 3: Cook the Ground Beef

While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add diced onion and cook until softened. Then add the ground beef to the skillet. Season with taco seasoning and cook until browned and flavorful.

Step 4: Assemble Your Bowls

In each bowl, layer roasted sweet potatoes followed by ground beef. Top with slices of avocado and a generous scoop of cottage cheese.

Step 5: Drizzle with Hot Honey

Finish off your bowls by drizzling hot honey over the top. You can also garnish with chopped cilantro, red pepper flakes, or a lime wedge if desired.

Enjoy your delicious Ground Beef Hot Honey Bowl!

Juicy Garlic Parmesan Chicken Meatloaf Ingredients

• Dive into the deliciousness of Juicy Garlic Parmesan Chicken Meatloaf with these essential components!

For the Meatloaf

• Ground Chicken – The star ingredient, perfect for a tender meatloaf; ground turkey or lean pork can be used for variety.
• Parmesan Cheese – Adds a savory richness and helps form a delightful crust; substitute with Romano cheese for a different flavor.
• Panko Breadcrumbs – Keeps the meatloaf moist and gives it structure; regular breadcrumbs work just as well if needed.
• Eggs – Essential for binding ingredients together; they help maintain the meatloaf’s integrity during baking.
• Minced Garlic – For a fragrant flavor boost; adjust the quantity to suit your taste preferences.
• Garlic Powder – Adds an extra layer of garlic goodness and enhances the flavor profile.
• Onion Powder – Elevates the savory notes and complements the garlic beautifully.
• Dried Basil & Parsley – Infuse an herby freshness; fresh herbs can elevate the dish even more!
• Salt and Pepper – Key for seasoning; remember to adjust based on your taste.
• Whole Milk – Ensures a creamy, moist texture; can be swapped for plant milk if you’re dairy-free.
• Unsalted Butter – Used in the creamy garlic glaze for added richness; provides a luscious finish to the meatloaf.

For the Glaze

• Additional Parmesan – A sprinkle of this after glazing takes the flavor up a notch; don’t skip it!
• Fresh Parsley – Brightens up the presentation and flavor with a lovely touch of color.

Gather these ingredients, and you’re on your way to crafting a memorable meal that warms the heart!

How to Make Juicy Garlic Parmesan Chicken Meatloaf

1. Preheat your oven. Set it to 190°C (375°F) so it’s ready for baking your luscious meatloaf. Prepare a baking sheet lined with parchment paper or grease a loaf pan to prevent sticking.
2. Mix the ingredients. In a large bowl, combine your ground chicken, Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk. Stir gently until everything is just combined, being careful not to overmix for tenderness.
3. Shape the loaf. Form the mixture into a loaf shape with your hands, then transfer it onto the prepared baking sheet or into your greased loaf pan. This step is crucial for that classic meatloaf style!
4. Bake it right. Place the meatloaf in your preheated oven and bake for 40-45 minutes, or until the internal temperature reaches 74°C (165°F). The aroma will make your mouth water!
5. Prepare the glaze. While the meatloaf is baking, melt some unsalted butter in a saucepan over medium heat. Add the minced garlic and sauté it until fragrant. Mix in additional Parmesan and parsley, cooking until slightly thickened, about 2-3 minutes.

   Glaze and finish. Brush the creamy glaze generously over the cooked meatloaf, then return it to the oven for an extra 5-7 minutes. This will create a beautiful, golden-brown crust.

6. Rest and serve. Let the meatloaf rest for 5 minutes after baking to allow the juices to settle. Slice it up and garnish with extra parsley for a fresh touch!