Main Dish Recipes

Prep: 25 mins | Cook: 1 hr 5 mins | Total: 1 hr 30 mins | Servings: 8 | Yield: 8 servings

Broccoli, mac & cheese, bacon – my ultimate go-to for extreme comfort. Cheesy, with lovely flavours and textures hat just cracks in your mouth. A light, gooey, and an adventurous dish that is perfect for everyone.

Ingredients

1 (16 ounces) package elbow macaroni

6 slices bacon

2 teaspoons butter

1 head broccoli, cut into florets

1 small onion, chopped

3 large eggs eggs

2 cups of milk

salt and pepper to taste

¼ teaspoon adobo seasoning

2 cups shredded Cheddar cheese, divided

2 cups shredded mozzarella cheese, divided

20 eaches frozen bite-size potato nuggets (such as Tater Tots®)

HOW TO MAKE BROCCOLI MAC AND CHEESE WITH BACON-TATER TOT TOPPING

Step 1: Bring to a boil a large pot of salted water over high heat. Add and cook the macaroni for about 8 minutes or until al dente. Drain and rinse in cold water.

Step 2: Prepare the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 3: Use cooking spray to grease a 9 x 13-inch baking dish.

Step 4: Cook the bacon in a skillet over medium heat for about 10 minutes or until brown and crispy.

Step 5: Once done, crumble the bacon on a paper towel-lined plate and set aside.

Step 6: In the same skillet, melt a tsp butter. Once melted, add and cook the onion and broccoli for about 5 minutes until soft and the onion is translucent.

Step 7: Combine the eggs, milk, and the rest of the butter in a large mixing bowl. Season with adobo seasoning, salt, and pepper before adding in a cup of Cheddar cheese, broccoli mixture, a cup mozzarella cheese, and half of the potato nuggets.

Step 8: Transfer the macaroni into the baking dish followed by the cheese mixture. Stir until incorporated.

Step 9: Sprinkle over the remaining cheddar cheese, mozzarella cheese, potato nuggets, and crumbled bacon. Use aluminium foil to cover the dish.

Step 10: Bake in the preheated oven for about 40 to 45 minutes or until golden brown.

Step 11: Once done, remove from the oven and allow to cool on a wire rack at room temperature before serving. Enjoy!

Nutrition Facts:

Per Serving: 543.7 calories; protein 29.7g 59% DV; carbohydrates 53.8g 17% DV; fat 23.5g 36% DV; cholesterol 132.6mg 44% DV; sodium 655.4mg 26% DV.

Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 4 | Yield: 4 servings

A super simple shrimp recipe that your whole family will adore. A must-try and to keep. Not fussy, with a few pantry ingredients, and ready in less than 25 minutes. Excellent addition to your weekly menu rotation. Lovely, buttery, garlic-y shrimp with parsley, pair it with a bottle of wine for a simple, intimate date night.

Ingredients

1 ½ tablespoon olive oil

1 pound shrimp, peeled and defined

salt to taste

6 cloves garlic, finely minced

¼ teaspoon red pepper flakes

3 tablespoons lemon juice

1 tablespoon caper brine

1 ½ teaspoon cold butter

⅓ cup chopped Italian flat-leaf parsley, divided

1 ½ tablespoon cold butter

water, as needed

HOW TO MAKE SIMPLE BUTTERY GARLIC SHRIMP WITH PARSLEY

Step 1: Heat olive oil in a large skillet over high heat. Once hot, add the shrimps and pan-fry for about a minute.

Step 2: To taste, season the shrimps with salt. Flip and cook the other side for another minute.

Step 3: Stir in the red pepper flakes and garlic. Continue to cook for a minute more before adding in the lemon juice, 1 1/2 teaspoon of cold butter, 1/2 of the parsley, and caper brine. Stir well to combine.

Step 4: Remain cooking until the butter is melted, about a minute more, and add in 1 1/2 tablespoons of cold butter. Cook for another 2 minutes or until the sauce had thickened.

Step 5: Transfer the shrimps into a serving bowl.

Step 6: If the sauce is too thick, add in a tsp water and cook for 2 minutes more. If needed, season with more salt.

Step 7: Ladle the sauce over the shrimps and sprinkle with the remaining parsley before serving. Enjoy!

Nutrition Facts:

Per Serving: 195.9 calories; protein 19.1g 38% DV; carbohydrates 2.9g 1% DV; fat 12g 18% DV; cholesterol 188.1mg 63% DV; sodium 243.7mg 10% DV.

Prep: 20 mins | Cook: 1 hr 10 mins | Total: 1 hr 30 mins | Servings: 8 | Yield: 1 to 9-inch quiche
Easy and no doubt delicious crustless cheeseburger quiche. My family’s favourite breakfast quiche. A pie-like dish with all the goodness of a cheeseburger! Mouthwatering and super tasty. So good you’ll never turn your back until it’s all gone!

Ingredients

3 thick slices bacon, diced

½ small yellow onion, diced

1 ½ pounds lean ground beef

salt and ground black pepper to taste

1 tablespoon garlic salt

1 tablespoon onion powder

1 cup shredded Cheddar cheese, divided

6 large eggs eggs

½ cup mayonnaise

½ cup heavy whipping cream

HOW TO MAKE CRUSTLESS CHEESEBURGER QUICHE

Step 1: Prepare the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Cook the bacon and onion in a large skillet over medium heat for about 5 minutes or until brown.

Step 3: Stir in the beef. To taste, season with salt and pepper. Continue to cook for another 5 minutes or until no longer pink.

Step 4: For extra flavours, season with garlic salt and onion powder. Cook for 5 minutes more or until brown. Drain any excess oil.

Step 5: Into a 9-inch pie plate, add and press on the bottom the beef mixture. Sprinkle over 3/4 cup shredded cheddar cheese.

Step 6: Combine the eggs, heavy cream, and mayonnaise in a medium bowl until incorporated. Pour this over the beef and cheese mixture.

Step 7: Bake in the preheated oven for about 45 minutes or until cooked through.

Step 8: Sprinkle over the remaining cheddar cheese and continue to bake for 10 minutes more or until the cheese is melted.

Step 9: Once done, remove from the oven and allow to cool on a wire rack at room temperature before serving. Enjoy!

Nutrition Facts:

Per Serving: 453.6 calories; protein 26.7g 53% DV; carbohydrates 2.7g 1% DV; fat 37.1g 57% DV; cholesterol 240.7mg 80% DV; sodium 1081.4mg 43% DV.

Prep: 15 mins | Cook: 9 hrs | Total: 9 hrs 15 mins | Servings: 6 | Yield: 6 servings

I have a collection of slow cooker recipes. I know, I am obsessed! And I can’t see why not – slow cooker recipes are the best friend of busy bees like myself, plus they come out great always! Never spend eternity in the chicken, put everything in a slow cooker and go. I love this ham and scalloped potatoes the most because it is budget-friendly like most of the slow cooker recipes I’ve stumbled upon, and it’s delicious!

Ingredients

1 cup of water

½ teaspoon cream of tartar

5 medium (2-1/4″ to 3″ dia, raw)s potatoes, thinly sliced

1 cup chopped onion

salt and ground black pepper to taste

2 cups of milk

¼ cup all-purpose flour

1 cup shredded Cheddar cheese

2 cups cubed smoked ham

HOW TO MAKE SLOW COOKER HAM AND SCALLOPED POTATOES

Step 1: Add water and the cream of tartar in a large mixing bowl. Whisk until incorporated.

Step 2: Add in and stir the potatoes until evenly coated. Then, take them out of the salted water.

Step 3: Arrange the onions and potatoes into the slow cooker then season with salt and pepper to taste.

Step 4: Heat milk and flour in a saucepan over medium heat. Continuously stir for about 5 minutes or until boiling. To taste, season with salt and pepper.

Step 5: Pour half of the milk sauce over the potato and onion mixture. Add in the ham and cheddar cheese followed by the rest of the milk sauce.

Step 6: Cover the slow cooker and cook for about 9 to 10 hours on low or on high for about 4 1/2 to 5 hours.

Nutrition Facts:

Per Serving: 394.2 calories; protein 20.1g 40% DV; carbohydrates 41.7g 14% DV; fat 16.4g 25% DV; cholesterol 51.5mg 17% DV; sodium 741.2mg 30% DV.

Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 20 | Yield: 20 servings

For someone who loves shrimps and all kinds of seafood, these cheesy and melty shrimp nachos are perfect. This is the next big star on your next Taco Tuesday, with excellent flavour and texture, I am pretty sure that everyone will go gaga over this mouthwatering dish. Ready in under 20 minutes with a few pantry essentials, this dish is a keeper. A must-try!

Ingredients

1 (14.5 ounces) package tortilla chips, or to taste

2 pounds shredded Monterey Jack cheese

1 ½ pound large peeled and deveined cooked shrimp, tails removed and shrimp quartered

1 cup mayonnaise

4 peppers chipotle peppers in adobo sauce, chopped

½ cup chopped fresh cilantro

¼ cup dried minced onion (such as McCormick® Coarse Grind Blend White and Green Onions)

1 ½ tablespoon ground cumin

¼ teaspoon ground black pepper

HOW TO MAKE CHEESY, MELTY SHRIMP NACHOS

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: Use aluminium foil to line a baking sheet.

Step 3: Into the prepared baking sheet, arrange the tortilla chips.

Step 4: Mix the mayonnaise, Monterey Jack cheese, chipotle peppers in adobo sauce, minced onion, cilantro, black pepper, and cumin in a large mixing bowl until incorporated.

Step 5: Add scoops of the mixture to fill the tortilla chips.

Step 6: Bake in the preheated oven for about 3 minutes.

Step 7: Adjust the oven to broil and broil the nachos for 3 minutes more or until a bit toasted or brown.

Step 8: Once done, take the nachos out of the oven and allow to cool for at least 2 minutes on a wire rack before serving. Enjoy!

Nutrition Facts:

Per Serving: 387.1 calories; protein 20.1g 40% DV; carbohydrates 15g 5% DV; fat 27.7g 43% DV; cholesterol 111mg 37% DV; sodium 481.6mg 19% DV.

Prep: 10 mins | Cook: 6 hrs 10 mins | Total: 6 hrs 20 mins | Servings: 8 | Yield: 8 servings

Savoury, melt-in-your-mouth beef tips with egg noodles. This is pure comfort in a mouthful! If you are looking for the cosiest and creamiest beef tips with egg noodles, then, you are in the right place. This takes time to set but this is guaranteed one of the easiest to prepare, and comes out excellent always! This dish is the perfect dinner meal that your loved ones will surely love and enjoy.

Ingredients:

2 pounds sirloin tips, cubed

½ yellow onion, chopped

2 (10.75 ounces) cans condensed cream of mushroom soup

1 cup milk

½ cup red wine

1 (1.25 ounce) package beef with onion soup mix

2 (16 ounce) packages egg noodles

HOW TO MAKE CREAMIEST BEEF TIPS WITH EGG NOODLES

Step 1: Cook the beef sirloin tips in a large skillet over medium-high heat. Saute with the onion and cook for approximately 5 minutes or until the cooked through and the onion is translucent.

Step 2: Mix the milk, mushroom soup, and red wine in a large mixing bowl until well combined. Pour this over the beef. Stir well until the sirloin is evenly coated with the sauce.

Step 3: Adjust the heat to medium-low and continue to simmer for about 2 hours or until the beef is soft and tender.

Step 4: Cook for 4 hours more at low heat until the beef breaks apart.

Step 5: In a large pot with boiling salted water, cook the egg noodles for about 5 minutes or until al dente. Once done, drain and rinse in cold water.

Step 6: Scoop the cooked beef tips over the egg noodles with a ladle. Serve and enjoy!

Nutrition Facts:

Per Serving: 684.3 calories; protein 38.2g 77% DV; carbohydrates 90.6g 29% DV; fat 16.9g 26% DV; cholesterol 145.5mg 49% DV; sodium 901.6mg 36% DV.

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 12 | Yield: 12 muffins

I love apples! And there is nothing better to enjoy them than these apple pie muffins. Loaded with fresh apples with a few pantry ingredients, these lovely muffins will surely be the new talk of the town. Easy and quick to make, with excellent taste and texture. I enjoy these fantastic muffins with freshly brewed coffee for breakfast or snacks. This can be a perfect dessert, too.

Ingredients

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 egg

1 cup buttermilk

½ cup butter, melted

1 teaspoon vanilla extract

1 ½ cups packed brown sugar

2 cups diced apples

½ cup packed brown sugar

⅓ cup all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons butter, melted

HOW TO MAKE APPLE PIE MUFFINS

Step 1: Prepare the oven. Preheat it to 190 degrees C or 375 degrees F.

Step 2: Use a cooking spray to grease a 12-cup muffin tin or line with muffin paper.

Step 3: Mix the baking soda, 2 1/4 cups of flour, and salt in a large mixing bowl until combined.

Step 4: Combine the buttermilk, egg, vanilla, 1/2 cup melted butter, and 1 1/2 cups of brown sugar in a small mixing bowl until the sugar is completely dissolved.

Step 5: Add the egg mixture into the flour mixture and add in the diced apples. Stir until incorporated.

Step 6: Place spoonfuls of the batter into each greased or lined muffin tins until the top.

Step 7: Mix 1/3 cup of flour, cinnamon, and 1/2 cup of brown sugar in a small mixing bowl until incorporated. Add in 2 tbsp of melted butter and mix using a fork until well combined.

Step 8: Add and spread the cinnamon mixture on top of each muffin.

Step 9: Bake in the preheated oven for about 25 minutes or until the muffin bounces back when lightly pressed.

Step 10: Once done, take the muffins out of the oven and allow to cool on a wire rack at room temperature.

Nutrition Facts:

Per Serving: 311.6 calories; protein 4.2g 8% DV; carbohydrates 51.1g 17% DV; fat 10.5g 16% DV; cholesterol 41.7mg 14% DV; sodium 305.6mg 12% DV.

Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings: 12 | Yield: 12 muffins

Ever wonder how your bake sale will go up a notch? Try these caramelized oatmeal raisins muffin. I’ve shared this exact recipe with a friend who’s just starting a baking business. She earned praises, and boost her sale three times! With a nice, deep oatmeal flavour, these muffins hit the chart. Super delicious, with excellent texture, and every bite is simply heaven! This is indeed a must-try and to keep. Perfect for the fast-approaching holiday, too. Give a basket of these lovely muffins to friends and loved ones and I am pretty sure they will be asking you for the recipe.

Ingredients

¼ cup butter

⅔ cup rolled oats

⅔ cup brown sugar, divided

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

⅔ cup of water

1 ½ cups all-purpose flour

⅓ cup rolled oats

4 teaspoons baking powder

2 teaspoons wheat germ

1 egg, lightly beaten

1 cup evaporated milk

1 ⅓ cups raisins

1 tablespoon all-purpose flour

HOW TO MAKE CARAMELIZED OATMEAL RAISIN MUFFINS

Step 1: Prepare the oven. Preheat it to 190 degrees C or 375 degrees F.

Step 2: Use a cooking spray to grease a muffin pan and line it with paper liners.

Step 3: Melt the butter in a skillet over medium heat. Once melted, add in 2/3 cup of oats, cinnamon, 1/3 cup brown sugar, and allspice. Continue to cook until brown.

Step 4: Pour in 2/3 cup water and add in the remaining 1/3 cup brown sugar. Stir until the sugar is dissolved and continue to cook until the sauce is a bit thick.

Step 5: Whisk the baking powder, flour, 1/3 cup of uncooked oats, and wheat germ in a large mixing bowl until combined.

Step 6: Combine evaporated milk and egg in a small mixing bowl until creamy.

Step 7: Make a hole in the centre of the flour mixture, then, pour in the egg mixture. Use your hands to mix until it is nice and fluffy.

Step 8: Add the raisins and fold them into the batter.

Step 9: Place scoops of the batter into the prepared muffin cups.

Step 10: Bake in the preheated oven for about 25 to 30 minutes or until the muffins are cooked through.

Step 11: Allow the muffins to cool at room temperature and serve. Enjoy!

Nutrition Facts:

Per Serving: 256.4 calories; protein 5.2g 11% DV; carbohydrates 46.2g 15% DV; fat 6.6g 10% DV; cholesterol 31.8mg 11% DV; sodium 181.5mg 7% DV.

Prep: 10 mins | Cook: 55 mins | Additional: 10 mins | Total: 1 hr 15 mins | Servings: 12 | Yield: 1 9×13-inch casserole

You all know by now my great love for casserole. I think they are a genius invention along with slow cooker recipes. Economic, super easy to put together, and comes out excellent always. This dish is not only a great breakfast casserole, but you can also enjoy this even during lunch, or dinner. The ingredients are pretty simple and mostly are pantry essentials. If you love cheese, potatoes, and bacon, I am one hundred sure that you’ll dig this. Cheesy Amish Breakfast Casserole is a complete meal in a pan that can easily feed the crowd.

Ingredients

1 pound sliced bacon, diced

1 sweet onion, chopped

4 cups frozen shredded hash brown potatoes, thawed

9 large eggs, lightly beaten

2 cups shredded Cheddar cheese

1 ½ cups small curd cottage cheese

1 ¼ cups shredded Swiss cheese

HOW TO MAKE CHEESY AMISH BREAKFAST CASSEROLE

Step 1: Prepare the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Use cooking spray to grease a 9 x 13-inch baking dish.

Step 3: Cook the bacon and onion in a large skillet over medium-high heat for about 10 minutes or until the bacon is greasy and the onion is translucent. Drain any excess grease and transfer the cooked bacon and onion into a large mixing bowl.

Step 4: In a bowl, combine the eggs, potatoes, cottage cheese, Cheddar cheese, and Swiss cheese until incorporated. Add this to the prepared baking dish.

Step 5: Bake in the preheated oven for about 45 to 50 minutes or until the cheese has melted and the eggs are cooked.

Step 6: Allow the casserole to cool for at least 5 minutes or a wire rack before slicing into 12 small slices.

Step 7: Serve and enjoy!

Nutrition Facts:

Per Serving: 313.7 calories; protein 21.7g 43% DV; carbohydrates 12.1g 4% DV; fat 22.8g 35% DV; cholesterol 187.5mg 63% DV; sodium 608.7mg 24% DV.

Prep: 20 mins | Cook: 1 hr 20 mins | Total: 1 hr 40 mins | Servings: 6 | Yield: 6 stuffed peppers
Bell peppers are super excellent to use for stuffing. Like this beef and rice stuffed bell peppers that are a breeze to prepare and comes out perfect always! A real nice presentation to impress the crowd and your guests. Pop of colours, mouthwatering with crazy texture – this dish will be an impressive addition to your holiday menu.

Ingredients

6 eaches bell peppers

2 ½ cups chunky tomato sauce

½ onion, very thinly sliced

1 cup beef broth

¼ teaspoon red pepper flakes

1 ½ pounds lean ground beef

1 ½ cups cooked rice

½ cup freshly shredded Parmigiano-Reggiano cheese

¼ cup chopped fresh flat-leaf parsley

½ cup chunky tomato sauce, divided

4 cloves garlic, minced

2 teaspoons salt

½ teaspoon freshly ground black pepper

1 tablespoon chopped fresh flat-leaf parsley, divided

HOW TO MAKE BEEF AND RICE STUFFED BELL PEPPERS

Step 1: Prepare the oven. Preheat it to 190 degrees C or 375 degrees F.

Step 2: Cut the top section of the peppers and remove the stems and seeds. At the bottom of the peppers, slice a small part and poke 4 holes for the juice to flow and assist to stand and reduce the liquid content.

Step 3: Combine 2 1/2 cups of tomato sauce, red pepper flakes, beef broth, and onion in the prepared baking dish. Stir to combine and spread evenly.

Step 4: In an upright position, arrange the bell peppers over the tomato sauce mixture.

Step 5: Mix the cooked rice, ground beef, 1/4 cup parsley, 2 tablespoons tomato sauce, Parmigiano-Reggiano cheese, garlic, salt, and pepper in a large mixing bowl and stir until incorporated.

Step 6: Stuff the peppers with the meat mixture and add a tbsp tomato sauce on top.

Step 7: Use parchment paper to cover the dish followed by aluminium foil. Then, put the dish on a baking sheet. Bake in the preheated oven for about an hour. Removing the cover and continue baking for 20 to 30 minutes more.

Step 8: Sprinkle the peppers with half tsp parsley. Bathe them with the juices.

Step 9: Once done, remove from the oven and serve immediately. Enjoy!

Notes:

In this recipe, use any variety of ground meat.

It is recommended to cover the dish with parchment paper first before foil as foil reacts easily to acidic food while baking.

Note that sheet pan takes time to cook.

Nutrition Facts:

Per Serving: 375.8 calories; protein 30.3g 61% DV; carbohydrates 26.3g 9% DV; fat 16.9g 26% DV; cholesterol 82.2mg 27% DV; sodium 1724mg 69% DV.