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Jazzed Up Couscous
Dinner

Jazzed Up Couscous

3.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Stir together couscous and boiling water in a large, heatproof bowl. Cover with plastic wrap, and set aside for 10 minutes.
  2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Stir in onions and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the diced Roma tomatoes, and cook until the tomatoes release their juice and the mixture begins to thicken.
  3. 3 Fluff the couscous with a fork, then fold in the tomato mixture and cheese. Serve immediately as the cheese is melting.

By Nicole

Air Fryer Breakfast Frittata
Breakfast American

Air Fryer Breakfast Frittata

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an air fryer to 360 degrees F (180 degrees C). Spray a nonstick 6x2-inch cake pan with cooking spray.
  2. 2 Combine sausage, eggs, cheese, bell pepper, green onion, and cayenne pepper in a large bowl; mix well to combine.
  3. 3 Pour egg mixture into the prepared cake pan.
  4. 4 Cook in the preheated air fryer until frittata is set, 18 to 20 minutes.

By bdweld

Dark Beer Cheese Soup

Dark Beer Cheese Soup

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

By EMMALA

Buffalo Chicken Taquitos
Dinner American

Buffalo Chicken Taquitos

4.9

Prep
15 min
Cook
315 min
Total
330 min

Instructions

  1. 1 Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
  2. 2 Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
  3. 3 Preheat oven to 425 degrees F (220 degrees C).
  4. 4 Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
  5. 5 Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

By Stacey

Deconstructed Big Mac
Lunch American

Deconstructed Big Mac

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine mayonnaise, ketchup, dill pickle relish, sugar, vinegar, and garlic in a small bowl. Whisk until well combined and set sauce aside.
  2. 2 Divide ground beef into 10 rounds, 3/4 ounce each, and shape into a small patties. Season with salt and pepper.
  3. 3 Heat a skillet over medium-high heat and cook mini burgers until brown and cooked through, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
  4. 4 Lay lettuce leaves on a large platter. Drizzle a small bit of sauce on top of the leaves. Place hamburger patties on top of the lettuce.
  5. 5 Drizzle more sauce on top of the patties and sprinkle with onion, tomatoes, and cheese. Add toasted bun and a pickle to the platter for garnish.

By LaDonna Langwell

Scrumptious Stuffed Chicken Breasts
Dinner American

Scrumptious Stuffed Chicken Breasts

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken with salt and pepper.
  2. 2 Mix ham, mayonnaise, sour cream, Cheddar-Monterey Jack cheese blend, mozzarella cheese, Parmesan cheese, onion powder, garlic powder, and smoked paprika together in a large bowl. Place 1/2 cup mixture on each chicken breast. Roll chicken over filling, wrap with 2 slices bacon, and secure with toothpicks.
  3. 3 Place bread crumbs in a shallow bowl. Roll each chicken breast in bread crumbs to coat. Place chicken in a baking dish.
  4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By brenmatt65

Heather's Beef Enchiladas
Dinner Mexican

Heather's Beef Enchiladas

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 12x6-inch hotel pan or casserole dish with cooking spray.
  2. 2 Mix together garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano in a small bowl until well combined. Set aside.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until crumbly and no longer pink, about 10 minutes. Drain and discard excess grease. Add black beans, water, taco seasoning, and garlic powder mixture; cook and stir until most of liquid is evaporated, 5 to 10 minutes.
  4. 4 Meanwhile, heat butter in a separate skillet over medium heat; cook and stir green onions in hot butter until softened, about 5 minutes. Mix in condensed soup, sour cream, and green chile peppers until well combined; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
  5. 5 Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
  6. 6 Stir milk into remaining soup mixture until sauce is smooth; remove from heat.
  7. 7 Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam-side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle remaining 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
  8. 8 Bake in the preheated oven until cheese is melted and edges of casserole are browned, 30 to 35 minutes.

By Heather