This easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It’s bursting with flavor and ready in less than 30 minutes! Looking for more of my breakfast favorites? Try Hawaiian French Toast Casserole, Sheet Pan Pancakes, Gallo Pinto, and Breakfast Skillet! Ingredients Needed: How to make Breakfast…
This easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It’s bursting with flavor and ready in less than 30 minutes!
The magic of this tasty dish right here is a combo of Asian fried rice, with Western breakfast ingredients. And it’s not breakfast appropriate only; it makes a delicious hearty dinner as well, bursting with flavor from the sausage, veggies, eggs and Canadian bacon. And if you love this recipe, try my Kimchi Fried Rice and Ham Fried Rice!
Ingredients Needed:
How to make Breakfast Fried Rice:
Cook Meat: Place Canadian bacon in a single layer in a non-stick or cast iron pan over medium heat then cook undisturbed for 2 minutes. Stir, then cook undisturbed again for 1 minute. Remove to a very large bowl. Add pork sausage, crumbling it with a meat chopper to small pieces, until browned. Add to bowl with the Canadian bacon, leaving some of the grease in the pan.
Sauté Veggies and Scramble Eggs: Add 1 Tablespoon oil or butter to the pan if there isn’t much grease. Add veggies, seasoning them with salt and pepper. Sauté over medium heat for a few minutes until tender then stir in garlic and cook for 30 seconds. Remove to the same bowl. Melt 2 tablespoons of butter in pan, then add eggs, stirring and cooking until scrambled. Remove to the same bowl.
Heat Rice: Add remaining 2 tablespoons of butter to the pan and once melted, add rice, spreading into an even layer. Cook over medium-high heat and add green onion, soy sauce, and sesame oil. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.
Serve: Return meat and veggies from bowl back to the pan and toss to combine. Taste and season the breakfast egg fried rice with additional soy sauce, salt or pepper, as needed.
Make Ahead Instructions:
To Make Ahead: The bacon and sausage can be cooked ahead of time, kept in an airtight container. All the vegetables can be chopped and stored in the fridge for up to a day in advance.
Our easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It's bursting with flavor and ready in 30 minutes!
Cook meats: Add Canadian bacon in a single layer to a large non-stick skillet or cast iron pan over medium heat. Cook undisturbed for 2 minutes. Stir and cook undisturbed for 1 minute. Remove to a large bowl. Add pork sausage to skillet and cook over medium heat, crumbling into small pieces as it cooks, until browned. Remove to bowl with Canadian bacon.
Sauté Veggies: (If there’s no grease left in the pan from the meat, add 1 Tablespoon oil or butter). Add veggies to the pan. Season with salt and pepper. Sauté over medium high heat for a few minutes until tender. Stir in garlic and cook 30 seconds. Remove to same bowl.
Scramble Eggs: Reduce heat to medium low. Add 2 Tablespoons of butter to the pan. Once melted, add eggs and cook until scrambled, stirring occasionally. Remove eggs to bowl.
Fry Rice: Add remaining 2 Tablespoons of butter to the pan and once melted, add rice. Spread rice into an even layer and cook over medium-high heat. Add green onion, soy sauce, sesame oil and toss to combine. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.
Combine: Return everything in the bowl back to the pan and toss to combine. Taste and season with additional soy sauce, salt or pepper.
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Notes
Make Ahead Instructions: The meats can be cooked ahead, stored in an airtight container. All the vegetables can be chopped then kept in the fridge for up to a day in advance.
Our delicious American Goulash recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It’s made all in one pan and is picky-eater approved! Want more pasta dishes? Try Tuscan Chicken Pasta, Manicotti, Boursin Pasta, and Pastalaya! How to make American Goulash (Beefaroni): Make Sauce: Sauté onion in pan then add…
Our delicious American Goulash recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It’s made all in one pan and is picky-eater approved!
American Goulash they’ll devour (even picky eaters!).
Whether you call it American Goulash or Beefaroni, you have to admit, this pasta dish a totally comfort classic! It’s made all in one pan in about 30 minutes, making it a winner for busy weeknights. I’ve also included instructions to make goulash in the instant pot or slow cooker.
How to make American Goulash (Beefaroni):
Make Sauce: Sauté onion in pan then add garlic. Add ground beef and season with salt and pepper. Cook, using a meat chopper or spatula to crumble it to small pieces. Add dry spices and cook for 1-2 minutes. Pour in tomato sauce, tomato paste, sugar, Worcestershire, and 1 ½ cups beef broth. Simmer on low for 15-20 minutes.
Cook Pasta: Add the additional ¾ cup broth and uncooked pasta. Cook until pasta is tender then stir in the cheese, allowing it to melt.
Freezing Instructions:
To Freeze: Allow to cool completely then place in a freezer safe container and freeze for up to 2 months. Thaw completely in the fridge, then add a splash of broth when reheating, if needed.
Recipe Variations:
Instant Pot: Push setting on Instant Pot to sauté then cook ground beef and onion. Drain grease, add spices, then cook for 1 minute. Turn off Instant Pot then stir in tomato sauce, paste, sugar, Worcestershire, and 1 ½ cups beef broth (don’t add any extra broth). Dump in macaroni noodles, stir, then close lid and seal and set to high pressure for 4 minutes. Do a quick release, stir, and add cheese.
Crock Pot: Cook onion and ground beef in a pan on the stove then add spices and cook for 2 minutes. Stir in tomato sauce, paste, sugar, Worcestershire, and 1 cup of beef broth. Cook on high for 2 hours or on low for 4 hours. Cook pasta separately according to package instructions, then stir in the cooked noodles and cheese, stirring until melted.
Delicious American Goulash made with ground beef and elbow pasta in a flavorful and cheesy red sauce. It's made all in one pan and is picky-eater approved!
Sauté onions and cook beef: Heat a large skillet with sides, over medium heat. Add oil. Once hot, add onion and saute for several minutes into tender and translucent. Add garlic and cook for 30 seconds. Push onion to the side and add ground beef and season well with salt and pepper. Cook until browned, crumbling it into very small pieces as it cooks. Add all dry spices and cook for 1-2 minutes.
Finish sauce: Stir in the tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth. Simmer on low for 15-20 minutes. Taste and add additional seasonings, if needed.
Add pasta: Stir in additional ¾ cup broth and uncooked pasta. Cook until pasta is tender. Stir in freshly grated cheese and allow to melt. Serve immediately.
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To Freeze: Allow to cool completely then place in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before heating. Add a splash of additional broth when reheating, if needed.Instant Pot Beefaroni: Cook onion and ground beef on sauté setting in Instant Pot. Drain grease and add dry spices and cook for 1 minute. Turn off Instant Pot and stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth (don’t add any additional beef broth). Pour in macaroni noodles, stir, and place lid on seal and set to high pressure for 4 minutes. Do a quick release when finished, stir, and add grated cheese.Crock Pot Beefaroni: Cook onion and ground beef on stove. Add dry spices and cook for 2 minutes. Stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 cup beef broth and cook on high for 2 hours or on low for 4 hours. Cook pasta separately. Add cooked noodles and grated cheese, and stir until cheese has melted.
This easy Lasagna recipe is completely elevated, with a flavorful red sauce, béchamel white sauce, and ground beef and sausage. It’s the only recipe you need! Looking for more Italian recipes? Try this Tomato Basil Pasta, Manicotti, or Calzones! How to make Lasagna: Cook Meat: Brown the ground beef and sausage, using a meat chopper…
This easy Lasagna recipe is completely elevated, with a flavorful red sauce, béchamel white sauce, and ground beef and sausage. It’s the only recipe you need!
Can I tell you what makes this Italian lasagna recipe so special? It’s the easy béchamel sauce (just a fancy name for a white sauce made from flour, butter and milk), that makes it SO much tastier and more authentic (at least in Northern Italy), than using ricotta. I’m convinced it’s the best way to make homemade lasagna!
Cook Meat: Brown the ground beef and sausage, using a meat chopper or spatula. Drain grease then transfer meat to a food processor and pulse only 3-4 times to chop it into very small pieces (I love this step because it makes the sauce more smooth and delicious). Remove to a bowl and set aside.
Make Red Sauce: Add olive oil in the same skillet and add garlic, stirring constantly for 30 seconds. Add onion, spinach, and bell pepper and cook on medium high until softened, about 2-3 minutes. Pulse in the food processor until almost puréed then pour back in pan. Add canned tomatoes and sauce, squishy the tomatoes to break them down and stir to combine. Add Italian seasoning, and salt and pepper. Cover, reduce heat and simmer for 20-30 minutes. Stir in meat and fresh basil.
Cook Lasagna Noodles: Reduce noodle cooking time by half what the box says, then drain and lay on a greased baking sheet so they don’t stick together. Or, if you’re using no-boil noodles, don’t cook them.
Make Béchamel Sauce: Melt butter in a medium size saucepan over medium heat then add the flour, stirring constantly for 2 minutes. Gradually pour in milk, whisking constantly until smooth. Season with salt and pepper then cook over medium heat, stirring regularly so it doesn’t burn. Cook until it thickens, about 5-7 minutes.
How to Layer Lasagna: There will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end. Lightly grease a 9×13 dish then layer 3 lasagna noodles in the bottom. Spoon ⅓ of the red sauce over the noodles, followed by ⅓ of the white sauce, parmesan and mozzarella cheeses, spreading all the way to the edge. Repeat with another layer of noodles, red sauce, white sauce, then cheeses. Finish the lasagna layers with the final layer of noodles, red sauce, white sauce, and cheeses.
Bake: Cook lasagna uncovered at 350°F for at least 40 minutes, or longer, until golden at the edges and bubbly. It’s important to let the lasagna cool for at least 15-20 minutes before serving.
To Make Ahead: Both the white and red sauces can be made in advance. You can also assemble the entire lasagna and cover it with plastic wrap then tinfoil and keep it in the fridge for up to 2 days. Bake as directed.
To Freeze Lasagna: Freeze the lasagna before or after baking (if freezing an unbaked lasagna, you don’t need to pre-cook the noodles. Just add them dry). Cover pan with plastic wrap and a double layer of aluminum foil. Freeze for up to two months. Thaw lasagna in the fridge before removing covering and baking as directed. Or, bake lasanga from frozen (if in an aluminum disposable pan) for 1 ½ hours, just keep it covered with foil, but remove the plastic wrap. Uncover and bake for another 45 minutes, or until it’s hot and bubbly.
Recipe Variations:
Bottled Pasta Sauce: Substitute a 48oz jar of pasta sauce, in place of the homemade red sauce. Heat it in a large skillet and stir in cooked meat and chopped basil.
Fresh Mozzarella: Use thin layers of fresh sliced mozzarella cheese instead of shredded mozzarella cheese.
This easy Lasagna recipe has a flavorful homemade red sauce, béchamel white sauce, and ground beef and sausage. It is a truly delicious homemade lasagna and will be the new favorite meal at your house.
Brown meat: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease. (Optional) Add meat to a food processor and pulse just 3-4 times until it’s broken up into very small pieces. Remove to a bowl.
Sauté Veggies: In the same skillet over medium-high heat, add olive oil. When oil is hot, add the garlic, stirring constantly for 30 seconds. Add the onion, spinach and bell pepper. Continue cooking on medium-high heat until the vegetables are softened –about 2-3 minutes. Remove from heat and transfer them to the same food processor. Pulse several times until they’re nearly pureed. Return mixture to the skillet.
Finish red sauce: Add whole peeled tomatoes, squishing them into the sauce, and tomato sauce and stir to combine. Add Italian seasoning, salt and pepper to taste. Stir. Cover and allow the sauce to simmer for about 20-30 minutes on low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved crumbled ground beef and sausage, and fresh basil.
Cook Pasta: While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using no-boil noodles).
Béchamel white sauce: Add the butter to a medium size saucepan or large skillet. Over medium heat. Once melted, add the flour, stirring constantly to combine 2 minutes. Gradually add in the milk, whisking until smooth. Season with salt and pepper. Cook over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens– about 5-7 minutes.
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray. Keep in mind that there will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end.
Assemble: Start by layering the bottom of your greased pan with 3 lasagna noodles. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses. Add the final layer of noodles, then red sauce, white sauce and cheeses.
Bake for at least 40-50 minutes, or until lasagna is hot and bubbling. Allow to rest for at least 20 minutes or longer, before serving, so it can set up to slice.
Tomatoes*: If you can’t find whole canned San Marzano tomatoes, you could substitute 14oz can diced tomatoes and 6oz can tomato paste.Mozzarella: Could also use thin layers of fresh mozzarella cheese instead of shredded mozzarella cheese.Red Sauce: You can use a 48oz jar of pasta sauce instead of making it from scratch. Warm sauce in a large skillet and stir in cooked meat and fresh basil.Make Ahead Instructions: Both the white and red sauces can be made in advance. You can also assemble the entire lasagna and cover it with plastic wrap then tinfoil and keep it in the fridge for up to 2 days. Bake as directed.To Freeze Lasagna: Freeze the lasagna before or after baking (if freezing an unbaked lasagna, you don’t need to pre-cook the noodles. Just add them dry). Cover pan with plastic wrap and a double layer of aluminum foil. Freeze for up to two months. Thaw lasagna in the fridge before removing covering and baking as directed. Or, bake lasanga from frozen (if in an aluminum disposable pan) for 1 ½ hours, just keep it covered with foil, but remove the plastic wrap. Uncover and bake for another 45 minutes, or until it’s hot and bubbly.
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes! Do you love 30 minute meals? Make sure to try Shrimp Alfredo, Chicken Marsala Pasta, Honey Mustard Chicken, and Mediterranean Meatball Bowls! How to Make Cajun…
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes!
Weeknights just got an upgrade with this easy cajun chicken pasta! It’s made all in one pan with simple pantry ingredients that come together so harmoniously. It’s easy to customize with your favorite veggies, and it has a mild to medium spice, so my kids love it too. Check out my tips below for adjusting the spice level for your family, and if you want a healthier version. I’ve also included adaptations and information for anyone counting their macros or looking for high protein meals.
How to Make Cajun Chicken Pasta:
Sauté Chicken and Veggies: Cook pasta then drain, rinse with cold water, and set aside. Add butter to a skillet then add garlic and cook for a couple minutes. Add chicken and vegetables then season with cajun seasoning. Cook for 3-4 minutes, until chicken is almost cooked through. Add milk and cream cheese then stir for 2-3 minutes until cream cheese is melted and sauce is smooth.
Serve: Add pasta and cheese to the pan then stir to combine and season with salt and pepper if needed.
Recipe Variations:
Spice Level: This pasta has a mild to medium spice level, if you want it less spicy, start with just 1 teaspoon of cajun seasoning, or more than 2 teaspoons (or a sprinkle of cayenne), for more spicy pasta.
Pasta: I usually use farfalle (bowtie) pasta, but you can substitute 8 oz of penne, shells, rotini, linguine, or your favorite pasta.
Make it Healthier:
Use whole grain pasta.
Add extra veggies: Look in your fridge and use up what you have. Some of my favorites are: sliced bell peppers, spinach, asparagus, mushrooms, broccoli, zucchini, etc.
Use olive oil instead of butter, or reduce the butter in half.
Use low fat cream cheese and skim milk in the sauce, and don’t add the parmesan cheese.
Make Ahead Instructions:
Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It's made all in one pan and on the table in 20 minutes!
Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
Cook chicken: In a large pot or skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Add the chicken pieces (and any desired vegetables*) and season with cajun seasoning. Cook for 3-4 minutes, until chicken is nearly cooked through.
Add milk and cream cheese, stirring well until cream cheese has melted and sauce is smooth, 2-3 minutes. Stir in pasta, parmesan cheese, salt and pepper. Serve immediately.
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Notes
Vegetables: this is a great recipe to add extra veggie produce you need to use from the fridge, like bell peppers, spinach, broccoli, asparagus, zucchini or mushrooms. Sauté them in a little olive oil, salt and pepper before cooking the chicken, then stir in at the end.Healthy Swaps: Use whole grain pasta, substitute olive oil for butter (or cut the butter amount in half). Use low fat cream cheese and skim milk.Make Ahead Instructions:Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes! Do you love 30 minute meals? Make sure to try Shrimp Alfredo, Chicken Marsala Pasta, Honey Mustard Chicken, and Mediterranean Meatball Bowls! How to Make Cajun…
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes!
Weeknights just got an upgrade with this easy cajun chicken pasta! It’s made all in one pan with simple pantry ingredients that come together so harmoniously. It’s easy to customize with your favorite veggies, and it has a mild to medium spice, so my kids love it too. Check out my tips below for adjusting the spice level for your family, and if you want a healthier version. I’ve also included adaptations and information for anyone counting their macros or looking for high protein meals.
How to Make Cajun Chicken Pasta:
Sauté Chicken and Veggies: Cook pasta then drain, rinse with cold water, and set aside. Add butter to a skillet then add garlic and cook for a couple minutes. Add chicken and vegetables then season with cajun seasoning. Cook for 3-4 minutes, until chicken is almost cooked through. Add milk and cream cheese then stir for 2-3 minutes until cream cheese is melted and sauce is smooth.
Serve: Add pasta and cheese to the pan then stir to combine and season with salt and pepper if needed.
Recipe Variations:
Spice Level: This pasta has a mild to medium spice level, if you want it less spicy, start with just 1 teaspoon of cajun seasoning, or more than 2 teaspoons (or a sprinkle of cayenne), for more spicy pasta.
Pasta: I usually use farfalle (bowtie) pasta, but you can substitute 8 oz of penne, shells, rotini, linguine, or your favorite pasta.
Make it Healthier:
Use whole grain pasta.
Add extra veggies: Look in your fridge and use up what you have. Some of my favorites are: sliced bell peppers, spinach, asparagus, mushrooms, broccoli, zucchini, etc.
Use olive oil instead of butter, or reduce the butter in half.
Use low fat cream cheese and skim milk in the sauce, and don’t add the parmesan cheese.
Make Ahead Instructions:
Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It's made all in one pan and on the table in 20 minutes!
Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
Cook chicken: In a large pot or skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Add the chicken pieces (and any desired vegetables*) and season with cajun seasoning. Cook for 3-4 minutes, until chicken is nearly cooked through.
Add milk and cream cheese, stirring well until cream cheese has melted and sauce is smooth, 2-3 minutes. Stir in pasta, parmesan cheese, salt and pepper. Serve immediately.
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Notes
Vegetables: this is a great recipe to add extra veggie produce you need to use from the fridge, like bell peppers, spinach, broccoli, asparagus, zucchini or mushrooms. Sauté them in a little olive oil, salt and pepper before cooking the chicken, then stir in at the end.Healthy Swaps: Use whole grain pasta, substitute olive oil for butter (or cut the butter amount in half). Use low fat cream cheese and skim milk.Make Ahead Instructions:Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
This homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich. Want more sandwich recipes? You will love this Meatloaf Sandwich, Pimento Cheese BLT, Cuban Sandwich, and French Onion Burgers! How to make a Patty…
This homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich.
I’m not one that’s usually drawn to “patty melts” when eating at a restaurant, but after constant nagging from my husband, I began creating our own recipe. WOW. If I had to pick one super hearty comfort food, now, this Patty Melt recipe at the top of my list. DANG it’s delicious. The sourdough bread combined with the caramelized onions and quick burger sauce will make your taste buds sing! It’s 100% restaurant worthy and couldn’t be easier to make!
How to make a Patty Melt:
Prep Toppings: Make burger sauce by mixing all the ingredients in a bowl. (Can be made up to several days ahead).
Caramelize Onions: Heat a cast iron skillet over medium heat then add butter and oil. Once melted, add onions and season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized, about 20 – 25 minutes. Add a splash of water as needed, if the onions seem to be drying out. Remove to plate then set aside. (Can be made 1-2 days ahead).
Make Burger Patties: Divide meat into five patties (about 4.8 ounces each) and shape them them roughly the same shape as the bread you’re using. Handle the meat as little as possible. Season generously on both sides with salt and pepper.
Cook patties: Heat a flat-top griddle or cast iron pan over medium-high heat and grease with 1 Tablespoon oil. Add burger patties and cook for 3-4 minutes, flipping once, until medium-rare, or as desired (I like to cook them to medium rare/slightly pink inside, as they will cook more as they rest, and when added to the patty melt). Remove to plate to rest.
Assemble: Wipe pan clean and lower pan heat to medium-low. Butter one side of each piece of bread then place one buttered side of bread face down in hot pan. Top with a slice of cheese, beef patty, a spoonful of onions, drizzle of burger sauce, another slice of cheese, and top slice of bread (butter side facing up). Cook for a few minutes, until bread is toasted on the bottom. Gently flip then cook on opposite side until golden and cheese is melted.
Serve this easy patty melt with leftover burger sauce for dipping, if desired.
Make Ahead Instructions:
To Make Ahead: The sauce can be made ahead of time and kept in the fridge until ready to assemble the homemade patty melt. The caramelized onions could also be cooked 1-2 days ahead, and reheated for a few seconds before serving.
The BEST homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich.
Burger Sauce: Add sauce ingredients in a bowl and mix to combine. Set aside.
Caramelize Onions: Heat a cast iron skillet over medium heat. Add 1 Tablespoon butter and 1 Tablespoon oil and once melted, add onions then season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized, about 20 – 25 minutes. Add a splash of water as needed, if the onions seem to be drying out. Remove to plate and set aside.
Form Burger Patties: Divide meat into five patties (4.8 oz each) and shape each into thin patties, roughly the same shape as the bread slices. Handle the meat as little as possible. Season patties generously on both sides with salt and pepper.
Cook Patties: Heat a flat-top griddle or cast iron pan over medium-high heat. Grease with 1 tablespoon oil. Add burger patties and cook for 3-4 minutes, flipping once, until medium-rare (I like to cook them to medium rare/slightly pink inside, as they will cook more as they rest, and in the patty melt). Remove to plate to rest.
Assemble Patty Melts: Wipe griddle/pan clean. Reduce pan heat to medium-low. Butter one side of each piece of bread. Place buttered side of bread face down in hot pan. Top with a slice of cheese, beef patty, a spoonful of onions, drizzle of burger sauce, another slice of cheese, and top slice of bread (butter side facing up). Cook for a few minutes, until bread is toasted on the bottom. Gently flip and cook on opposite side until golden, and cheese is melted.
Serve with leftover burger sauce for dipping, if desired.
Notes
Nutritional info does not include burger sauce.Sourdough Bread: I like to buy square loaf sourdough—1.5lb loaf with about 12 slices.Make Ahead Instructions: The sauce can be made ahead of time and kept in the fridge until ready to assemble the homemade patty melt. The caramelized onions could also be cooked 1-2 days ahead, and reheated for a few seconds before serving.
This delicious and easy Ground Beef Tacos recipe has a flavorful beef filling inside a crispy fried corn tortilla. Looking for more Mexican recipes? Try these Pupusas, Chicken Tinga, or Chilaquiles! How to make Ground Beef Tacos: Cook Meat: Combine all of the taco seasoning ingredients in a bowl and set aside. Place ground beef…
This delicious and easy Ground Beef Tacos recipe has a flavorful beef filling inside a crispy fried corn tortilla.
We have some version of tacos every week–which is impressive because we rarely repeat meals, because of all the recipe creating I do. The taco meat is made with your own pantry spices, which taste much better than a packet from the store. And my favorite way to level-up traditional ground beef tacos is by pan-frying the corn tortillas to make our own crispy taco shell. It gives these tacos an irresistible crunch and makes them something special. (I also love them with homemade corn tortillas). Serve with Mexican rice, and toppings like pico de gallo and guacamole, and I’m in heaven.
How to make Ground Beef Tacos:
Cook Meat: Combine all of the taco seasoning ingredients in a bowl and set aside. Place ground beef in a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon or meat chopper until browned. Add spices and stir well. Add black beans and heat on low to keep it warm.
Fry Taco Shells: Pour enough oil in a medium pot or skillet so it’s about 1-inch deep. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the hot oil, laying it flat, while folding the other end over, but keep it out of the oil. It will create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla. Remove to a paper towel lined plate.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or your favorite toppings. Serve with a side of Mexican Rice or Elotes (Mexican Corn) and a glass of Horchata.
Make Ahead and Freezing Instructions:
To Make Ahead: The ground beef taco meat can be made up to a few days in advance, stored in the fridge. The taco shells can be fried a day in advance, stored in a brown paper bag at room temperature.
To Freeze: Freeze taco meat in a freezer safe bag or container for up to 3 months.
Recipe Variations:
Meat: Swap the beef for ground turkey or ground chicken.
Slow cooker ground beef taco meat: Add beef, seasoning, and a cup or two of your favorite salsa in a crockpot and cook on low for 3-4 hours. Use a meat chopper or wooden spoon to break up the meat and discard liquid. Stir in black beans.
Combine taco seasoning spices in a small bowl, and set aside.
Make the taco meat: Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Stir in black beans. Keep on low heat while you fry the tortillas.
Crunchy tortilla shells: Fill a medium pot or skillet with enough oil to fill about 1-inch up the sides. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the oil, laying it flat, while folding the other end over (but out of the oil, to create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla, until crisp. Remove to a paper towel lined plate, and repeat with remaining tortillas.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or other desired toppings. Serve with a side of Mexican rice.
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Notes
Serving size is for 2 tacos.Meat: Feel free to swap the beef for ground turkey or ground chicken.Toppings: Use all of your favorite toppings, I love pico de gallo, homemade guacamole (found in my cookbook!), pickled onions and sautéed mushrooms.Slow Cooker: Dump beef, seasoning, and a cup or two of your favorite salsa in a crockpot. Cook on high for 2-3 hours or low for 4-5 hours. Use a meat chopper or wooden spoon to break up the meat and discard any liquid. Stir in black beans then make tortillas as instructed in recipe, add toppings, and serve.Make Ahead Instructions: The taco filling can be made up to a few days in advance and just rewarmed on the stove. The taco shells can be fried a day in advance and stored in a brown paper bag.Freezing Instructions: Let cool completely then dump taco meat in a freezer safe bag or container and place in the freezer for up to 3 months.
Our easy high protein Pizza Crust recipe will help you crush your goals while still allowing indulgence in a delicious cheesy pizza! The crust is so flavorful and you’ll have pizza ready in just 30 minutes. Try our other high protein recipes, like Grilled Chicken Sandwich, Salmon Tacos, Greek Burgers with Feta Aioli, or Slow…
Our easy high protein Pizza Crust recipe will help you crush your goals while still allowing indulgence in a delicious cheesy pizza! The crust is so flavorful and you’ll have pizza ready in just 30 minutes.
Feeling pretty great about this healthy Protein Pizza!
The most important thing about our high protein pizza recipe is that it actually tastes good! I’m not about to share healthy food that tastes gross. It has a simple protein pizza crust that doesn’t require any rising, and this flavorful base can be covered in all of your favorite pizza toppings.
How to make Protein Pizza:
Protein Pizza Dough: Mix flour, baking powder, Italian seasoning and salt in a bowl. Stir Greek yogurt into flour mixture then mix well, to form a dough. Place a piece of parchment paper on the counter then dust lightly with flour. Using well-floured hands, scoop dough onto parchment, then roll into a 14-inch circle, dusting the top with flour to keep it from sticking.
Pre-Bake: Transfer the dough to a pizza stone or large baking sheet and pre-bake dough for 8 minutes at 400ºF.
Add Toppings: Remove crust from oven then add sauce and toppings. Bake homemade protein pizza for an additional 10 minutes, or until cheese is melted and crust is golden.
Protein Pizza Crust: Mix flour, baking powder, Italian seasoning and salt in a bowl. Stir Greek yogurt into flour mixture and mix well, to form a dough. Place a piece of parchment paper on the counter and dust lightly with flour. Using well-floured hands, scoop dough onto parchment and roll into a 14-inch circle, dusting the top with flour to keep it from sticking.
Pre-bake crust: Transfer the dough to a pizza stone or large baking sheet and pre-bake dough for 8 minutes.
Add toppings and bake: Remove from oven then add sauce and toppings. Bake for an additional 10 minutes, or until cheese is melted and crust is golden.
Notes
Yield: one 14-inch pizza. Serving size is ¼ of the pizza.Greek Yogurt: Cottage cheese may be substituted for greek yogurt, just make sure to blend it first.
Our easy Shrimp Alfredo recipe has tender shrimp in a creamy and flavorful sauce and it’s ready in just 20 minutes. It’s a restaurant worthy dish for a fraction of the cost. Looking for more seafood recipes? Try this Poke Bowl, Cedar Plank Salmon, or Shrimp Tacos! How to make Shrimp Alfredo: Cook pasta according…
Our easy Shrimp Alfredo recipe has tender shrimp in a creamy and flavorful sauce and it’s ready in just 20 minutes. It’s a restaurant worthy dish for a fraction of the cost.
I can’t think of a better comfort food meal than homemade Shrimp Alfredo; It’s creamy, flavorful, and hits the spot every single time. But mostly, I love how it’s fast enough for a weeknight, but fancy enough for any special occasion. Meals made in 30 minutes or less are my jam!
How to make Shrimp Alfredo:
Cook pasta according to package instructions, drain and set aside. Grate parmesan cheese and set aside to come to room temperature. This will help it melt smoothly in the sauce.
Make Alfredo Sauce: Melt butter in a large pan then add garlic, stirring frequently for one minute then pour in cream, bringing to a simmer for 3-4 minutes, stirring often. Whisk in parmesan cheese over low until smooth then season with salt and pepper to taste. Toss in noodles.
Cook Shrimp: Season shrimp with salt and pepper then melt a tablespoon butter in a large skillet over medium high heat. Add shrimp and cook until pink, about 2-3 minutes. Serve noodles with a scoop of shrimp on top then garnish with fresh parsley, if desired. Serve with crusty bread and a wedge salad.
Recipe Variations:
Lighter Alfredo Sauce: Replace the heavy cream with whole milk or half and half. It won’t be as creamy, so you can thicken it up with a cornstarch slurry. For an even healthier version, use the sauce in my Skinny Chicken Alfredo recipe.
Add More Seafood: Top with Seared Scallops to make delicious seafood alfredo.
Add Chicken: I love to toss in grilled chicken for a Chicken and Shrimp Alfredo.
Vegetables: Add steamed broccoli right before serving, or any of your favorite cooked vegetables.
Cajun: Sprinkle shrimp with cajun seasoning before cooking then add ½ teaspoon cayenne pepper to the alfredo sauce, or more if spicy.
Cook pasta according to package instructions. Drain and set aside.
Grate parmesan cheese and set aside, to allow it to come to room temperature.
Alfredo Sauce: Heat a large sauce pan over medium heat. Add butter and cook until melted. Add garlic, stirring frequently for 1 minute. Add cream and whisk to combine, bring to a simmer and cook for 3-4 minutes, stirring often. Turn heat to low and add parmesan cheese, whisking until smooth. Season with salt and pepper to taste. Add pasta and toss to coat.
Season shrimp with salt and pepper. Melt 1 tablespoon butter or oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes.
Serve noodles with a few shrimp on top. Garnish with fresh parsley, if desired.
Video
Notes
Parmesan Cheese: Avoid using pre-shredded parmesan as it won’t melt as smoothly or taste as good as freshly grated. Healthier Alfredo Sauce: substitute milk or half and half for the cream. Add a cornstarch slurry, if needed, to thicken the sauce. Or use the sauce from our Skinny Chicken Alfredo recipe.Seafood Alfredo: Add Seared Scallops to make this a heavenly seafood alfredo!Chicken and Shrimp Alfredo: Cook some chicken in a hot oiled skillet, before cooking the shrimp.Cajun Shrimp Alfredo: Season shrimp with cajun seasoning before cooking. Add ½ teaspoon cayenne pepper to alfredo sauce (or more, if you want it spicy).
We have tons of healthy School Lunch Ideas for kids (and a free printable you could hang in the kitchen) to help with burn-out from the grind of making kids lunches each day. And, if you need some kid-friendly meal ideas, try our popular Hawaiian Meatballs, Spaghetti Pie, Sweet and Sour Chicken, or Pizza Sliders.…
We have tons of healthy School Lunch Ideas for kids (and a free printable you could hang in the kitchen) to help with burn-out from the grind of making kids lunches each day.
As a mom of 4 school-age kids, I get how packing a healthy lunch for them each day is a grind! I created this free school lunch ideas pdf years ago for our family to use and things have gone more smoothly ever since. I laminated mine so it has lasted for years.
I’ve also included my best 4 best tips to winning the school lunch game; just read on.
Tip #1: Have pre-made or freezer-friendly options:
Have items in your fridge or freezer you can just throw in a lunchbox and your done! This works well for breakfast items, too, for an easy grab-n-go morning.
When making dinner, make extra so you have enough to heat in a food thermos for school lunch the next day. This works well for pastas, soups, and casseroles, like:
Tip #3: Pack Lunch the Night Before (Have Kids Help!)
Fresh Sandwich Trick: To keep sandwiches from getting soggy, place cheese slices directly on the bread, and then the mayo and mustard on top of the cheese. This establishes a barrier to the bread and will keep it fresh, especially if you’re making it the night before.
Tip #4: Have the Right Equipment
Lunch Box Containers: I’ve tried them all, and I always come back to these simple bento-style containers that don’t have a million parts to clean, are easy to open, dishwasher-friendly, and leak proof. But these Bentgo boxes are a really popular choice as well.
Thermos Containers our our favorite for enjoying leftover hot food for lunch.
Breakfast Fried Rice is my new favorite mash-up.
