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Tag Archives: Easy Weeknight dinner

Garlic-Parm Zucchini Sauté

Garlic-Parm Zucchini Sauté

INGREDIENTS

1 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

3 large zucchini, cut into rounds

1/2 tsp. dried oregano

1/2 tsp. Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

1/4 c. freshly grated Parmesan

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, approximately thirty seconds. Add zucchini and oregano. Cook until zucchini is tender, about ten minutes. Season with salt, pepper, and a pinch red pepper flakes. Top with Parmesan and serve warm.

Source Delish

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Keto Taco Casserole

A cheesy keto taco casserole that is excellent for family dinners and potlucks alike!

Keto Taco Casserole

Ingredients

2 lbs ground beef or turkey

1/2 large onion, diced

2 cloves garlic, minced

1/2 large bell pepper, diced

1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)

4 eggs

2 C. Mexican cheese, shredded

Directions

Preheat the oven to 350°

1. In a skillet heated on medium-high heat, cook the ground beef with the green peppers, onions, and garlic. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.

2. Transfer the beef mixture to a casserole dish and spread it out evenly. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.

3. Top the casserole evenly with the remaining cheese, and bake uncovered in the preheated oven for twenty-five minutes, or until the cheese is melted and bubbly. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Source Curbing Carbs

Sauteed Brussels Sprouts with Garlic and Parmesan

Sauteed Brussels Sprouts with Garlic and Parmesan

The most fabulous quick and easy Sauteed Brussels Sprouts recipe with garlic and parmesan. These tender Brussels sprouts are delicious plain, or with a balsamic drizzle.

Sauteed Brussels Sprouts Recipe with Garlic and Parmesan

Ingredients

1 1/2 lbs. Brussels sprouts

2 Tbsp. olive oil

1 tsp. salt

1/4 tsp. black pepper

2 Tbsp butter

2 tsp. minced garlic

1/4 C. grated parmesan cheese

Directions

1. Heat olive oil in a large skillet over medium heat. Toss the Brussels sprouts and toss to coat. Spice up with salt and pepper. Cook, undisturbed, for approximately six-eight minutes, then stir and cook another six-eight minutes until Brussels sprouts are fork-tender.

2. Add butter and garlic to the pan. Stir until butter is fully melted and garlic is fragrant. Stir in parmesan cheese. Cook one-two minutes longer. Serve immediately.

Source Creme De La Crumb

Finger lickin Good BBQ Chicken Tenders

Baked BBQ Chicken Tenders

Ingredients

 2 lbs chicken tenders or wings

3 Tbsp. oil

 1 1/2 Tbsp. paprika

1 tsp. garlic powder

 1/2 tsp. salt

 1 C. bbq sauce

Directions 

Preheat oven to 375° F. 

1. Place the chicken tenders in a large plastic bag with oil and massage into the chicken. Add in paprika, garlic powder, and salt. Rub the chicken tenders again and dump everything into a casserole dish.

2. Bake for twenty minutes then remove chicken tenders. Brush with the bbq sauce and next place back into the oven for another ten-fifteen minutes or until the chicken is cooked through at a safe temperature. 

3. Remove from oven and let rest for five-ten minutes before eating . Serve with a salad. Enjoy!

Source The Diary of a Real Housewife

Keto Pork Chops in Parmesan Basil Cream Sauce

Keto Pork Chops in Parmesan Basil Cream Sauce

Ingredients

4 boneless pork chops Thick cut

1 Tbsp. Butter unsalted

1 Tbsp. Olive oil

1 C. onion Chopped

3 Cloves garlic minced

½ C. Bone broth

1 C. Heavy whipping cream

1 tsp. Basil

1/2 tsp. Garlic powder

¾ C. Parmesan cheese

2 Tbsp. parsley Chopped

Salt and pepper to taste

Directions

1. Start by heating up one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-high heat. Add salt and pepper to taste to both sides of the pork chops.

2. Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.

3. Into the same skillet, add the chopped onion. Cook for two-three minutes until it begins to brown and turn tender. Add in the three cloves of minced garlic and cook for an additional thirty seconds.

4. Pour in the ½ cup of bone broth and 1 cup of heavy whipping cream. Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens. Mix in two tablespoons of chopped parsley, and stir to combine.

5. Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.

Source Mom Foodie

Low carb and keto friendly Philly Cheesesteak Sandwiches

Philly Cheesesteak Stuffed Peppers

INGREDIENTS

8 oz deli sliced roast beef, sliced into thin strips

8 slices provolone cheese

4 large green or red peppers, tops removed, discard seeds and sliced lengthwise

1 onion, diced

1 cup sliced mushrooms, optional

2 Tbsp. butter

2 Tbsp. olive oil

1 garlic clove, minced

Directions

1. Preheat your oven to 400. Remove the tops of the peppers and take out all the seeds. Meanwhile, heat a skillet over medium heat and add butter and oil. Add onions and mushrooms and cook until caramelized, approximately thirty minutes. Add garlic and cook until fragrant.

2. Add the roast beef to mushroom mixture and cook for five minutes. Line each pepper with a slice of cheese. Fill with the meat mixture then top with another slice of provolone. Bake until cheese is golden, about fifteen-twenty minutes.

Source Wide open eats

Healthy Buffalo Chicken Cauliflower Casserole

This Creamy Buffalo Chicken Cauliflower Casserole is cheesy, spicy, and crazy delicious! It’s low in carbs, suitable for those following a keto diet, and gluten free!

Creamy Buffalo Chicken Cauliflower Casserole

Ingredients

1.5 lbs cooked chicken *diced or shredded

5 C. riced cauliflower * from one large head

1/2 C. Frank’s Redhot buffalo sauce

8 oz cream cheese *at room temperature

8 oz sharp cheddar cheese *shredded from block

Directions

1. Preheat your oven to 375°F. In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese. The mixture will be thick. Spread into a medium casserole dish and top with the remaining cheddar cheese.

2. Cover loosely with aluminum foil and bake for twenty-five minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling. Garnish with extra Buffalo sauce and fresh, minced parsley, if desired. Serve hot.

Delicious Little Bites

Korean Beef Bibimbap from HelloFresh

This recipe takes its name from the Korean word for mixing rice. Which is just what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and beef tossed with garlic, ginger, and soy.

Korean Beef Bibimbap with veggies and mushrooms

Ingredients

2 Zucchini

4 scallions

8 oz button mushrooms

12 oz carrots

4 garlic cloves

1.5 C. Jasmine or cauliflower rice

2 thumb ginger

10 tsp. White wine vinegar

2 Tbsp. sesame oil

20 oz ground beef, chicken or turkey

4 Tbsp. Soy sauce

1-4 tsp. siracha sauce (Be careful, it’s hot)

2 Tbsp. sugar

4 tsp. Olive Oil, divided

Salt and pepper

Directions

1. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince the garlic.

2. In a medium saucepan, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, fifteen-eighteen minutes. Keep covered off heat until ready to serve.

3. Meanwhile, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and as much sriracha as you like.

4. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until just tender, three-four minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Season with salt and pepper. Cook, stirring, until tender, four-five minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, three-five minutes. Season with salt and pepper. Transfer to bowl with other veggies.

5. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, twenty-thirty seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, three-four minutes. Drain any excess grease from pan. Increase heat to high and cook until beef is browned, crisp, and cooked through, two-three minutes. Stir in remaining soy sauce and cook until mostly evaporated, one-two minutes.

6. Fluff rice with a fork; divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Source HelloFresh

Juicy Monterey Jack Burgers from HelloFresh

Melty Monterey Jack Burgers

Ingredients

24 ounce Yukon potatoes

1 red onion

2 cloves garlic

1 Tbsp fry seasoning

10 tsp. balsamic vinegar

4 Tbsp mayonnaise

2 tsp. sugar

1 Tbsp. olive oil

20 ground beef

1 C. Monterey Jack cheese

Salt and pepper

4 hamburger buns

Ingredients

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Mince or grate 1 clove garlic (2 cloves for 4 servings). Halve, peel, and thinly slice onion. In a small bowl, combine the mayonnaise and as much garlic as you like (start with a pinch, then taste and add more from there if desired). Season with salt and pepper.

2. Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (all the seasoning for 4 servings), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, eight-ten minutes. (TIP: If onion starts to brown too quickly, add a splash of water.) Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a second small bowl. Wash out pan.

4. Shape beef into two equal-sized patties (four for 4 servings); season all over with salt and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack. Cover pan to melt cheese and allow patties to finish cooking, 1-2 minutes.

5. Halve buns and toast until golden. Spread toasted buns with ketchup and garlic mayo to taste. Fill each with a patty and as much onion jam as you like. Serve with zucchini on the side.

A better photo is coming soon 😋

Source HelloFresh

Pork and veggie Bibimbap with carrots, zucchini and rice

This recipe takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.

Pork and veggie Bibimbap with carrots, zucchini and Jasmine rice

Ingredients

1.5 C. Jasmine rice

4 Scallions, thinly sliced

12 oz carrots

2 zucchini

2 thumb ginger, peel and mince

4 garlic cloves, minced

10 tsp white wine vinegar

2 Tbsp. Sesame oil

4 tsp. Sriracha sauce, divided

4 Tbsp. Soy sauce, divided

20 oz ground pork

2 Tbsp. Sugar

3 Tbsp. Olive oil, divided

Salt and pepper

Directions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, fifteen- eighteen minutes. Keep covered off heat until ready to serve.

2. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger. Mince garlic.

3. In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), up to half the sriracha, and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.

4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrot ribbons; season with salt and pepper. Cook, stirring, until slightly softened, three – four minutes. Remove from pan and set aside. Pour another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, three-five minutes per side. Remove from pan and set aside with carrots.

5. Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

Sorry that this photo looks awful. A better one is coming soon. I promise you that this one was delicious!

Source www.hellofresh.com