General Recipes

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

If you are looking for a recipe that can be cooked in just 30 minutes, then this is the one for you! You will be surprised by the delicious flavors of this dish. All you need are these simple ingredients. You don’t need to worry about leftovers because I promise you that there won’t be any! Serve this over rice, and you have yourself a meal to remember. Enjoy!

Ingredients:

3 tsp cornstarch dissolved in 1/4 c water

Salt and pepper to taste

1/4 c ketchup

1/3 c soy sauce

1/3 c onion, diced

1/2 c honey

3-4 boneless, skinless chicken breasts

2 tbsp vegetable oil

Sesame seeds & green onion for topping

Rice for serving

4 garlic cloves, minced

Directions:

Put the chicken in the bottom of your Instant Pot. Sprinkle salt and pepper on top to season.

Add onion, soy sauce, honey, oil, ketchup, and garlic into a mixing bowl. Stir everything until well incorporated. Add the mixture on top of the chicken.

Cover and seal the Instant Pot, then cook the chicken breasts for about 15 minutes on a high setting. Transfer them onto a clean plate.

Combine the 1/4 cup of water and 3 tsp of cornstarch, then put it into the Instant Pot. Stir to combine.
Press the “Sauté” button on the Instant Pot, then cook everything for 5 minutes or until the texture of the sauce becomes thick.

Slice the chicken breasts into small pieces, then put them back into the Instant Pot. Toss to coat with the delicious sauce.

Sprinkle sesame seeds and chopped green onions on top to garnish.

Serve right away. Enjoy!

Nutrition Facts:

Calories: 246 kcal (12%) | Carbohydrates: 28g (9%) | Protein: 13g (26%) | Fat: 6g (9%) | Saturated Fat: 4g (20%) | Cholesterol: 36mg (12%) | Sodium: 877mg (37%) | Potassium: 290mg (8%) | Sugar: 25g (28%) | Vitamin A: 70IU (1%) | Vitamin C: 1.8mg (2%) | Calcium: 11mg (1%) | Iron: 0.7mg (4%)

INSTANT POT HONEY GARLIC CHICKEN

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings If you are looking for a recipe that can be cooked in… General Recipes INSTANT POT HONEY GARLIC CHICKEN European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 246 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tsp cornstarch dissolved in 1/4 c water
• Salt and pepper to taste
• 1/4 c ketchup
• 1/3 c soy sauce
• 1/3 c onion, diced
• 1/2 c honey
• 3-4 boneless, skinless chicken breasts
• 2 tbsp vegetable oil
• Sesame seeds & green onion for topping
• Rice for serving
• 4 garlic cloves, minced

Instructions

Put the chicken in the bottom of your Instant Pot. Sprinkle salt and pepper on top to season.

Add onion, soy sauce, honey, oil, ketchup, and garlic into a mixing bowl. Stir everything until well incorporated. Add the mixture on top of the chicken.

Cover and seal the Instant Pot, then cook the chicken breasts for about 15 minutes on a high setting. Transfer them onto a clean plate.

Combine the 1/4 cup of water and 3 tsp of cornstarch, then put it into the Instant Pot. Stir to combine.
Press the “Sauté” button on the Instant Pot, then cook everything for 5 minutes or until the texture of the sauce becomes thick.

Slice the chicken breasts into small pieces, then put them back into the Instant Pot. Toss to coat with the delicious sauce.

Sprinkle sesame seeds and chopped green onions on top to garnish.

Serve right away. Enjoy!

Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings

Cheesy, meaty, and insanely delicious! This Crock Pot Beefy Potato Taco Casserole is simply the best! 4 hours of cooking time is so worth it once you get to taste it! With 6 servings, everyone gets to eat this spectacular dish! Invite your friends over and surprise them with this casserole. I’m sure they are going to love it!

Ingredients:

1 oz packet of taco seasoning

10.5 oz. cheddar cheese soup

1 c beef broth

4 c potatoes, sliced

1 lb. ground beef

2 c shredded cheddar cheese

2 cloves garlic, minced

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the garlic, then sauté for about a minute or until aromatic. Remove any accumulated fat that surfaces.

Apply cooking spray to the inside of a 6-quart Crockpot.

Scatter the potato slices to the bottom of the prepared crockpot. Add the ground beef over them and make sure to cover them well. Sprinkle the taco seasoning on top, followed by the soup and cheese.

Slowly add the beef broth around the ingredients.

Cover and seal the pot, then cook everything for about 4 to 5 hours on a low setting or 2 hours on a high setting.

Remove from the oven and allow it to cool for at least 10 minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

Notes:

Feel free to broil this casserole if you prefer.

Leftovers should be kept in an airtight container, then put in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 390 kcal | Carbohydrates: 25g | Protein: 30g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 1088mg | Potassium: 1123mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1021IU | Vitamin C: 18mg | Calcium: 340mg | Iron: 7mg

Crock Pot Beefy Potato Taco Casserole

Rebecca Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings Cheesy, meaty, and insanely delicious! This Crock Pot Beefy Potato… General Recipes Crock Pot Beefy Potato Taco Casserole European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 390 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 oz packet of taco seasoning
• 10.5 oz. cheddar cheese soup
• 1 c beef broth
• 4 c potatoes, sliced
• 1 lb. ground beef
• 2 c shredded cheddar cheese
• 2 cloves garlic, minced

Instructions

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the garlic, then sauté for about a minute or until aromatic. Remove any accumulated fat that surfaces.

Apply cooking spray to the inside of a 6-quart Crockpot.

Scatter the potato slices to the bottom of the prepared crockpot. Add the ground beef over them and make sure to cover them well. Sprinkle the taco seasoning on top, followed by the soup and cheese.

Slowly add the beef broth around the ingredients.

Cover and seal the pot, then cook everything for about 4 to 5 hours on a low setting or 2 hours on a high setting.

Remove from the oven and allow it to cool for at least 10 minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

Notes

Feel free to broil this casserole if you prefer. Leftovers should be kept in an airtight container, then put in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Servings

You can eat a lot of these heavenly treats and not feel guilty about it! These Spring Rolls are super healthy! They are the perfect appetizers to serve whenever you have guests over. A must-try recipe indeed!

Ingredients:

2 tbsp cornstarch

24 8-inch square spring roll wrappers

2 carrots, sliced thinly

2 tsp sesame oil

canola oil for frying

1/4 c low sodium soy sauce

8 oz. bamboo shoots sliced thinly

2 cloves garlic, minced

1/4 c canola oil, divided

8 c napa cabbage, sliced thinly

2 tbsp mirin

Directions:

Place a large, heavy skillet on the stove and turn the heat to medium-high. Add 1/2 of the canola oil and allow it to become hot.

Add the napa cabbage into the hot skillet, then cook for 8 minutes or until it dries out a bit.

Add the garlic, bamboo shoots, and carrots. Sauté for about a minute or until aromatic. Stir in the sesame oil, soy sauce, and mirin.

Remove the skillet from the stove and allow the mixture to cool.

Add 2 tbsp of water and cornstarch into a small ramekin. Stir to dissolve the cornstarch completely.

Lay out the wrappers onto a flat surface, then brush each with the cornstarch mixture. Fill each with 2 tbsp of the cabbage mixture, then roll it up and seal. Repeat the process with the rest of the wrappers and cabbage mixture.

Place a Dutch oven on the stove and turn the heat to medium. Add about 3-inches of oil and allow it to become hot.

Add the spring rolls in batches into the hot oil, then cook for about 3 minutes or until they turn golden brown. Move them onto a plate lined with paper towels to drain any oil.

Serve and enjoy!

Nutrition Facts:

Calories: 143 kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Cholesterol: 1mg | Sodium: 214mg | Potassium: 104mg | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 7.3mg | Calcium: 32mg | Iron: 0.8mg

Spring Rolls

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 24 Servings You can eat a lot of these heavenly treats and not feel… General Recipes Spring Rolls European Print This

Serves: 24 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 143 calories 3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp cornstarch
• 24 8-inch square spring roll wrappers
• 2 carrots, sliced thinly
• 2 tsp sesame oil
• canola oil for frying
• 1/4 c low sodium soy sauce
• 8 oz. bamboo shoots sliced thinly
• 2 cloves garlic, minced
• 1/4 c canola oil, divided
• 8 c napa cabbage, sliced thinly
• 2 tbsp mirin

Instructions

Place a large, heavy skillet on the stove and turn the heat to medium-high. Add 1/2 of the canola oil and allow it to become hot.

Add the napa cabbage into the hot skillet, then cook for 8 minutes or until it dries out a bit.

Add the garlic, bamboo shoots, and carrots. Sauté for about a minute or until aromatic. Stir in the sesame oil, soy sauce, and mirin.

Remove the skillet from the stove and allow the mixture to cool.

Add 2 tbsp of water and cornstarch into a small ramekin. Stir to dissolve the cornstarch completely.

Lay out the wrappers onto a flat surface, then brush each with the cornstarch mixture. Fill each with 2 tbsp of the cabbage mixture, then roll it up and seal. Repeat the process with the rest of the wrappers and cabbage mixture.

Place a Dutch oven on the stove and turn the heat to medium. Add about 3-inches of oil and allow it to become hot.

Add the spring rolls in batches into the hot oil, then cook for about 3 minutes or until they turn golden brown. Move them onto a plate lined with paper towels to drain any oil.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings

The combination of rice and beans never gets old! I’ve been making this dish for a long time now. You can say that I have perfected it! I kid you not! This recipe is a step-by-step process that you need to follow. They will guide you to perfection! Try it now!

Ingredients:

2 c long-grain brown rice

1 teaspoon ground cumin

¼ teaspoon red pepper flakes, or to taste

14.5 ounces 1 can diced tomatoes

1 large bell pepper, diced

1 medium onion, diced

16 ounces 1 can of black beans, rinsed

2 garlic cloves, minced

4 c vegetable broth

¼ c cilantro, chopped

¼ c extra virgin olive oil

Directions:

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the onion and sauté for about 3 minutes or until soft.

Add the bell pepper, then sauté for a few minutes until soft as well.

Add garlic, red pepper flakes, and cumin. Sauté for about a minute or until aromatic.

Add the tomato slices, then sauté until soft as well.

Stir in the vegetable broth and rice. Allow the mixture to boil.

Cover the skillet with the lid, then turn the heat down to low. Cook the rice for about 45 minutes or until cooked through.

Add the cilantro and black beans, then stir until well incorporated. Remove from the heat.

Serve and enjoy!

Notes:

This is best served with a fresh salad, chicken dish, or cooked veggies.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 445 kcal | Carbohydrates: 74g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 617mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 33.6mg | Calcium: 70mg | Iron: 3.9mg

Red Rice and Beans

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings The combination of rice and beans never gets old! I’ve… General Recipes Red Rice and Beans European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 445 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c long-grain brown rice
• 1 teaspoon ground cumin
• ¼ teaspoon red pepper flakes, or to taste
• 14.5 ounces 1 can diced tomatoes
• 1 large bell pepper, diced
• 1 medium onion, diced
• 16 ounces 1 can of black beans, rinsed
• 2 garlic cloves, minced
• 4 c vegetable broth
• ¼ c cilantro, chopped
• ¼ c extra virgin olive oil

Instructions

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the onion and sauté for about 3 minutes or until soft.

Add the bell pepper, then sauté for a few minutes until soft as well.

Add garlic, red pepper flakes, and cumin. Sauté for about a minute or until aromatic.

Add the tomato slices, then sauté until soft as well.

Stir in the vegetable broth and rice. Allow the mixture to boil.

Cover the skillet with the lid, then turn the heat down to low. Cook the rice for about 45 minutes or until cooked through.

Add the cilantro and black beans, then stir until well incorporated. Remove from the heat.

Serve and enjoy!

Notes

This is best served with a fresh salad, chicken dish, or cooked veggies. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings

You only need a few ingredients for this recipe. This Bubble Up Pizza is one of the best pizza recipes out there! In less than an hour, you can enjoy this spectacular pizza! You don’t need to worry about leftovers because I know that there won’t be any! Don’t forget to share this recipe with everyone. I’m sure that they are going to love it as much as we do!

Ingredients:

1 Jar of pizza sauce Bought or homemade – or you can use 2 small cans of tomato sauce with Italian seasoning

1/2 c Shredded Cheddar Cheese optional

2 c Shredded Mozzarella Cheese

2 Cans of Biscuits the cheapest plan will do

Pizza toppings any that you like -we did pepperoni

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking pan.

Remove the biscuits from the can and separate them. Slice each into four with a biscuit cutter. Scatter them to the bottom of the prepared baking pan.

Spread the pizza sauce on top of the biscuits. Make sure to cover them well. Sprinkle the shredded Mozzarella cheese. Top with your favorite toppings followed by the cheddar cheese.

Place the pizza in the preheated oven and bake for about 35 minutes or until the top turns golden brown.

Remove the pizza from the oven and let it rest for a few minutes at room temperature.

Slice the pizza into even pieces.

Serve and enjoy!

Notes:

Feel free to add your favorite pizza toppings.

Add more cheese if you like!

Leftovers should be kept in the fridge. Reheat them before serving again.

Nutrition Facts:

Calories 365 kcal, Carbohydrates 35g, Protein 13g, Fat 19g, Saturated Fat 7g, Cholesterol 30mg, Sodium 1105mg, Potassium 333mg, Fiber 2g, Sugar 5g, Vitamin A 457IU, Vitamin C 3mg, Calcium 227mg, Iron 3mg

Bubble Up Pizza Recipe

Rebecca Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings You only need a few ingredients for this recipe. This Bubble Up… General Recipes Bubble Up Pizza Recipe European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 365 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Jar of pizza sauce Bought or homemade – or you can use 2 small cans of tomato sauce with Italian seasoning
• 1/2 c Shredded Cheddar Cheese optional
• 2 c Shredded Mozzarella Cheese
• 2 Cans of Biscuits the cheapest plan will do
• Pizza toppings any that you like -we did pepperoni

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking pan.

Remove the biscuits from the can and separate them. Slice each into four with a biscuit cutter. Scatter them to the bottom of the prepared baking pan.

Spread the pizza sauce on top of the biscuits. Make sure to cover them well. Sprinkle the shredded Mozzarella cheese. Top with your favorite toppings followed by the cheddar cheese.

Place the pizza in the preheated oven and bake for about 35 minutes or until the top turns golden brown.

Remove the pizza from the oven and let it rest for a few minutes at room temperature.

Slice the pizza into even pieces.

Serve and enjoy!

Notes

Feel free to add your favorite pizza toppings. Add more cheese if you like! Leftovers should be kept in the fridge. Reheat them before serving again.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

For a quick and easy recipe today, you have got to try this one! This Easy Low Carb Cheeseburger Soup has all the things you would wish for in a soup! It is a complete package that the whole family is going to love. Enjoy!

Ingredients:

1 tablespoon mustard (yellow)

4 slices bacon, thick cut

1/4 teaspoon smoked paprika

4 ounces of cream cheese, softened to room temperature

1/4 teaspoon salt

2 tablespoons butter, unsalted

1 pound ground beef

1/4 teaspoon pepper

6 ounces of cheddar cheese, shredded

1/2 tsp garlic powder

1/4 c heavy whipping cream

2 c beef broth or beef stock

2 tablespoons tomato paste

Directions:

Roughly chop the bacon into small pieces.

Place a Dutch oven on the stove and turn the heat to medium-high. Add the chopped bacon, then cook for a few minutes until crispy. Remove from the pot and transfer them onto a clean plate lined with paper towels to drain any fat. Put the bacon grease into a container and use it for something else.

In the empty Dutch oven, add butter and allow it to melt. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add smoked paprika, tomato paste, cream cheese, garlic powder, salt, pepper, and mustard. Stir everything until well incorporated.

Add cream and beef broth, then deglaze the pot by scraping the bottom to get the stuck bits. Give it a good stir. Reduce the heat to low, then simmer the mixture for a few minutes.

Stir in the cheese until completely melted. Add the bacon to the dish.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the freezer. Reheat for a few minutes before serving again.

Leftovers can last up to 3 months when frozen.

Nutrition Facts:

Calories 783 | Calories from Fat 594 | Fat 66g 102% | Saturated Fat 33g 165% | Cholesterol 212mg 71% | Sodium 1858mg 77% | Potassium 643mg 18% | Carbohydrates 4g 1% | Sugar 2g2% | Protein 40g 80% | Vitamin A 1400IU 28% | Vitamin C 1.7mg 2% | Calcium 371mg 37% | Iron 3.4mg 19%

Easy Low Carb Cheeseburger Soup

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings For a quick and easy recipe today, you have got to try… General Recipes Easy Low Carb Cheeseburger Soup European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 783 calories 66 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon mustard (yellow)
• 4 slices bacon, thick cut
• 1/4 teaspoon smoked paprika
• 4 ounces of cream cheese, softened to room temperature
• 1/4 teaspoon salt
• 2 tablespoons butter, unsalted
• 1 pound ground beef
• 1/4 teaspoon pepper
• 6 ounces of cheddar cheese, shredded
• 1/2 tsp garlic powder
• 1/4 c heavy whipping cream
• 2 c beef broth or beef stock
• 2 tablespoons tomato paste

Instructions

Roughly chop the bacon into small pieces.

Place a Dutch oven on the stove and turn the heat to medium-high. Add the chopped bacon, then cook for a few minutes until crispy. Remove from the pot and transfer them onto a clean plate lined with paper towels to drain any fat. Put the bacon grease into a container and use it for something else.

In the empty Dutch oven, add butter and allow it to melt. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add smoked paprika, tomato paste, cream cheese, garlic powder, salt, pepper, and mustard. Stir everything until well incorporated.

Add cream and beef broth, then deglaze the pot by scraping the bottom to get the stuck bits. Give it a good stir. Reduce the heat to low, then simmer the mixture for a few minutes.

Stir in the cheese until completely melted. Add the bacon to the dish.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the freezer. Reheat for a few minutes before serving again. Leftovers can last up to 3 months when frozen.

Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 20 mins | Yield: 6 to 8 Servings

Slow-cooked to perfection for about 4 hours, this Beef Tips and Gravy is surely a must-try! Tender beef smothered in a delicious sauce; nothing can beat that!

Ingredients:

BEEF TIPS:

4-6 garlic cloves, minced (may sub 1 tsp garlic powder)

1 tsp salt

1 tbsp vegetable oil

1 onion, chopped (may sub 1 tsp onion powder)

1/2 tsp pepper

1 1/2 pounds beef chuck roast or sirloin, trimmed of excess fat, cut into large bite-size pieces

GRAVY:

½ teaspoon EACH dried parsley, paprika

1 tsp Dijon mustard

1 1/2 tsp beef bouillon

1 tbsp low sodium soy sauce

1/4 teaspoon EACH dried oregano, dried thyme

1/2 c all-purpose flour

1-4 tbsp unsalted butter

4 c low sodium beef broth

Directions:

Put the beef pieces onto a chopping board. Sprinkle 1 tsp salt and 1/2 tsp pepper on top, then toss to coat.

Apply cooking spray to the inside of a 6-quart slow cooker.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of vegetable oil and allow it to become hot.

Add the beef in batches into the hot skillet, then sear each side for 2 minutes. Transfer them into the prepared slow cooker.

Repeat the process with the rest. Add the garlic and onions over the meat.

In the same skillet, add 4 tbsp of butter and allow it to melt. Scrape the bottom to get the browned bits. Add flour, then whisk and cook for about a minute.

Stir in the rest of the ingredients for the gravy and let it boil.

Turn the heat down to low, then simmer for a few minutes until the texture becomes thick. Transfer it to the slow cooker.

Cover and seal the slow cooker, then cook everything for 3 to 4 hours on a high setting or 5 to 7 hours on a low setting. Taste and add more seasonings if needed.

Serve and enjoy!

Notes:

I highly suggest serving this over pasta, mashed potatoes, or rice.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

SLOW COOKER BEEF TIPS AND GRAVY

Rebecca Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 20 mins | Yield: 6 to 8 Servings Slow-cooked to perfection for about 4 hours, this… General Recipes SLOW COOKER BEEF TIPS AND GRAVY European Print This

Serves: 6-8 Prep Time: 20 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BEEF TIPS:
• 4-6 garlic cloves, minced (may sub 1 tsp garlic powder)
• 1 tsp salt
• 1 tbsp vegetable oil
• 1 onion, chopped (may sub 1 tsp onion powder)
• 1/2 tsp pepper
• 1 1/2 pounds beef chuck roast or sirloin, trimmed of excess fat, cut into large bite-size pieces
• GRAVY:
• ½ teaspoon EACH dried parsley, paprika
• 1 tsp Dijon mustard
• 1 1/2 tsp beef bouillon
• 1 tbsp low sodium soy sauce
• 1/4 teaspoon EACH dried oregano, dried thyme
• 1/2 c all-purpose flour
• 1-4 tbsp unsalted butter
• 4 c low sodium beef broth

Instructions

Put the beef pieces onto a chopping board. Sprinkle 1 tsp salt and 1/2 tsp pepper on top, then toss to coat.

Apply cooking spray to the inside of a 6-quart slow cooker.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of vegetable oil and allow it to become hot.

Add the beef in batches into the hot skillet, then sear each side for 2 minutes. Transfer them into the prepared slow cooker.

Repeat the process with the rest. Add the garlic and onions over the meat.

In the same skillet, add 4 tbsp of butter and allow it to melt. Scrape the bottom to get the browned bits. Add flour, then whisk and cook for about a minute.

Stir in the rest of the ingredients for the gravy and let it boil.

Turn the heat down to low, then simmer for a few minutes until the texture becomes thick. Transfer it to the slow cooker.

Cover and seal the slow cooker, then cook everything for 3 to 4 hours on a high setting or 5 to 7 hours on a low setting. Taste and add more seasonings if needed.

Serve and enjoy!

Notes

I highly suggest serving this over pasta, mashed potatoes, or rice. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 8 Servings

This recipe was made easy with the use of a slow cooker! Cooked to perfection for hours, you probably have a concrete idea as to how this soup would taste! You are so in for a treat!

Ingredients:

2 c shredded pepper-jack cheese or shredded cheddar cheese

1/2 tsp salt

1/4 c all-purpose flour

1-pound lean ground beef

3 c chicken broth

1 c shredded carrots

1 small white or yellow onion, chopped

2 c milk I use 2%

8 slices of cooked bacon, chopped

1 tsp dried parsley

1 tsp dried basil

4 small russet potatoes, peeled and diced

1/2 tsp black pepper

Green onion, chopped (for garnish)

3 tbsp butter

Directions:

In a large crock pot, add dried basil, carrots, onions, parsley, potatoes, and chicken broth. Stir just until combined.

Cover and seal the pot, then cook everything for about 8 hours on a low setting or 4 hours on a high setting until the potatoes are fork-tender.

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat. Move the browned beef into the crockpot with the rest of the ingredients together with the crumbled bacon. Give it a good stir to combine.

In the same skillet, add butter and allow it to melt over medium heat. Add flour, then whisk and cook for a minute. Stir in salt, milk, and pepper. Transfer everything into the crockpot together with the shredded cheese. Stir to combine.

Cover and seal the pot once more, then cook for another 20 minutes or until the cheese has melted completely.

Serve and enjoy!

Notes:

Leftovers should be kept in the fridge. Reheat before serving again.

Slow Cooker Bacon Cheeseburger Soup

Rebecca Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 8 Servings This recipe was made easy with the use of a… General Recipes Slow Cooker Bacon Cheeseburger Soup European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c shredded pepper-jack cheese or shredded cheddar cheese
• 1/2 tsp salt
• 1/4 c all-purpose flour
• 1-pound lean ground beef
• 3 c chicken broth
• 1 c shredded carrots
• 1 small white or yellow onion, chopped
• 2 c milk I use 2%
• 8 slices of cooked bacon, chopped
• 1 tsp dried parsley
• 1 tsp dried basil
• 4 small russet potatoes, peeled and diced
• 1/2 tsp black pepper
• Green onion, chopped (for garnish)
• 3 tbsp butter

Instructions

In a large crock pot, add dried basil, carrots, onions, parsley, potatoes, and chicken broth. Stir just until combined.

Cover and seal the pot, then cook everything for about 8 hours on a low setting or 4 hours on a high setting until the potatoes are fork-tender.

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat. Move the browned beef into the crockpot with the rest of the ingredients together with the crumbled bacon. Give it a good stir to combine.

In the same skillet, add butter and allow it to melt over medium heat. Add flour, then whisk and cook for a minute. Stir in salt, milk, and pepper. Transfer everything into the crockpot together with the shredded cheese. Stir to combine.

Cover and seal the pot once more, then cook for another 20 minutes or until the cheese has melted completely.

Serve and enjoy!

Notes

Leftovers should be kept in the fridge. Reheat before serving again.

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 6 Servings

I am so excited to share this recipe with you because I know that you are going to love it! This Cheeseburger Soup is total comfort food! The combination of all the ingredients complements very well with each other to make such a delicious dish. Ready in less than an hour, you will be so glad that you gave this recipe a try!

Ingredients:

1 lb. ground beef, browned and drained

2 ½ c milk (divided use)

1 tbsp beef bouillon granules (about 4 cubes)

½ lb. bacon crisply cooked and crumbled

1 clove garlic, minced

2 c potatoes, peeled and cubed

3 tbsp all-purpose flour

2 carrots, peeled and grated

½ tsp salt

8 oz. Velveeta, cubed

1 ½ c water

1 small onion, chopped

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.

In the same skillet with the ground beef, then add potatoes, carrots, onion, garlic, water, bouillon, and salt. Stir everything until well incorporated. Allow the mixture to boil.

Turn the heat down to low, then simmer everything for a few minutes until the potatoes are easily pierced with a fork.

Add 2 cups of milk, then stir until well blended.

Combine the rest of the milk with flour. Add it into the skillet, then stir to mix. Allow the mixture to boil until the texture becomes thick.

Stir in the cheese until melted. Remove from the heat.

Scatter the crumbled bacon on top to garnish.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 568 kcal | Carbohydrates: 25g | Protein: 31g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 105mg | Sodium: 1363mg | Potassium: 925mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3947IU | Vitamin C: 11mg | Calcium: 381mg | Iron: 4mg

Cheeseburger Soup

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 6 Servings I am so excited to share this recipe with you because I… General Recipes Cheeseburger Soup European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 568 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. ground beef, browned and drained
• 2 ½ c milk (divided use)
• 1 tbsp beef bouillon granules (about 4 cubes)
• ½ lb. bacon crisply cooked and crumbled
• 1 clove garlic, minced
• 2 c potatoes, peeled and cubed
• 3 tbsp all-purpose flour
• 2 carrots, peeled and grated
• ½ tsp salt
• 8 oz. Velveeta, cubed
• 1 ½ c water
• 1 small onion, chopped

Instructions

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.

In the same skillet with the ground beef, then add potatoes, carrots, onion, garlic, water, bouillon, and salt. Stir everything until well incorporated. Allow the mixture to boil.

Turn the heat down to low, then simmer everything for a few minutes until the potatoes are easily pierced with a fork.

Add 2 cups of milk, then stir until well blended.

Combine the rest of the milk with flour. Add it into the skillet, then stir to mix. Allow the mixture to boil until the texture becomes thick.

Stir in the cheese until melted. Remove from the heat.

Scatter the crumbled bacon on top to garnish.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings

This Cheeseburger Soup is so comforting! The incredible flavors in this soup are very satisfying! Try this recipe now. Enjoy!

Ingredients:

¾ c Carrots, shredded

¼ c sour cream

3 c chicken broth

½ pound ground beef

¼ c all-purpose flour okay to use gluten-free here

¾ c onion, chopped

1 tsp dried parsley flakes

¾ tsp salt

12 ounces pepper jack Velveeta, cut into cubes

¼ tsp pepper

1-½ c milk

1 tsp dried basil

4 tbsp butter, divided

4 c peeled potatoes, diced, about 1-¾ lbs.

¾ c celery, diced

Directions:

Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer it to a mixing bowl.

In the same pan, add butter and allow it to melt.

Add carrots, onion, celery, basil, and parsley. Sauté for a few minutes until soft.

Bring the browned beef back into the pan together with potatoes and broth. Scrape the bottom of the pan to get the browned bits. Let it boil.

Turn the heat down to low, then cover the pan with the lid. Simmer for a couple of minutes until the potatoes are fork-tender.

Place a small skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add flour, then whisk and cook for a minute.

Add the soup and stir until well blended. Let it boil.

Turn the heat down to low, then add cheese, milk, salt, and pepper. Stir everything until well blended.

Remove the pan from the stove, then stir in the sour cream.

Serve and enjoy!

Nutrition Facts:

Calories: 352 kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg

Cheeseburger Soup from Taste of Home

Rebecca Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings This Cheeseburger Soup is so comforting! The incredible flavors in… General Recipes Cheeseburger Soup from Taste of Home European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 352 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¾ c Carrots, shredded
• ¼ c sour cream
• 3 c chicken broth
• ½ pound ground beef
• ¼ c all-purpose flour okay to use gluten-free here
• ¾ c onion, chopped
• 1 tsp dried parsley flakes
• ¾ tsp salt
• 12 ounces pepper jack Velveeta, cut into cubes
• ¼ tsp pepper
• 1-½ c milk
• 1 tsp dried basil
• 4 tbsp butter, divided
• 4 c peeled potatoes, diced, about 1-¾ lbs.
• ¾ c celery, diced

Instructions

Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer it to a mixing bowl.

In the same pan, add butter and allow it to melt.

Add carrots, onion, celery, basil, and parsley. Sauté for a few minutes until soft.

Bring the browned beef back into the pan together with potatoes and broth. Scrape the bottom of the pan to get the browned bits. Let it boil.

Turn the heat down to low, then cover the pan with the lid. Simmer for a couple of minutes until the potatoes are fork-tender.

Place a small skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add flour, then whisk and cook for a minute.

Add the soup and stir until well blended. Let it boil.

Turn the heat down to low, then add cheese, milk, salt, and pepper. Stir everything until well blended.

Remove the pan from the stove, then stir in the sour cream.

Serve and enjoy!