#deliciouslyfilling

[sisiiro-momo]

This Slow Cooker Mexican Chicken recipe is bursting with flavor, combining tender chicken with zesty salsa, black beans, and corn. Finished with melted cheese, fresh cilantro, and a squeeze of lime juice, it's a deliciously satisfying dish perfect for busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1 lime, juiced. 1/2 cup sour cream optional. Tortilla chips or rice, for serving.

Instructions: In a slow cooker, add chicken breasts. Pour salsa, black beans, and corn over the chicken. Sprinkle taco seasoning over the top. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. About 30 minutes before serving, shred the chicken using two forks and stir in shredded cheese until melted. Add chopped cilantro and lime juice, stir well. Serve over tortilla chips or rice, garnish with sour cream if desired, and enjoy!

Prep Time: 10 minutes

Cook Time: 360 minutes

LA Photographie 365

[katjaruge]

These Beefy Beans Stuffed Potatoes are hearty and satisfying, combining the goodness of baked potatoes with a savory beef and beans filling. Perfect for a comforting meal, especially when served with sides of cornbread and coleslaw.

Ingredients: 4 large russet potatoes. 1 lb ground beef. 1 can 15 oz of baked beans. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil. Optional toppings: sour cream, chopped green onions.

Instructions: Preheat oven to 400F 200C. Wash and scrub the potatoes. Pierce each potato several times with a fork or knife. Rub the potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for about 45-60 minutes, or until tender. While the potatoes are baking, in a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion, bell pepper, and minced garlic to the skillet with the ground beef. Cook until vegetables are softened. Stir in the baked beans and cook until heated through. Once the potatoes are done, remove them from the oven and let cool slightly. Slice each potato lengthwise and fluff the insides with a fork. Spoon the beefy beans mixture into each potato. Top each stuffed potato with shredded cheddar cheese. Return the potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Serve hot with optional toppings like sour cream and chopped green onions.

Prep Time: 15 minutes

Cook Time: 60 minutes

Precious Jewels Mamma

[triplecanopy]

These Beefy Beans Stuffed Potatoes are hearty and satisfying, combining the goodness of baked potatoes with a savory beef and beans filling. Perfect for a comforting meal, especially when served with sides of cornbread and coleslaw.

Ingredients: 4 large russet potatoes. 1 lb ground beef. 1 can 15 oz of baked beans. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil. Optional toppings: sour cream, chopped green onions.

Instructions: Preheat oven to 400F 200C. Wash and scrub the potatoes. Pierce each potato several times with a fork or knife. Rub the potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for about 45-60 minutes, or until tender. While the potatoes are baking, in a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion, bell pepper, and minced garlic to the skillet with the ground beef. Cook until vegetables are softened. Stir in the baked beans and cook until heated through. Once the potatoes are done, remove them from the oven and let cool slightly. Slice each potato lengthwise and fluff the insides with a fork. Spoon the beefy beans mixture into each potato. Top each stuffed potato with shredded cheddar cheese. Return the potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Serve hot with optional toppings like sour cream and chopped green onions.

Prep Time: 15 minutes

Cook Time: 60 minutes

Precious Jewels Mamma

[mikestoleyobike]

These Beefy Beans Stuffed Potatoes are hearty and satisfying, combining the goodness of baked potatoes with a savory beef and beans filling. Perfect for a comforting meal, especially when served with sides of cornbread and coleslaw.

Ingredients: 4 large russet potatoes. 1 lb ground beef. 1 can 15 oz of baked beans. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil. Optional toppings: sour cream, chopped green onions.

Instructions: Preheat oven to 400F 200C. Wash and scrub the potatoes. Pierce each potato several times with a fork or knife. Rub the potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for about 45-60 minutes, or until tender. While the potatoes are baking, in a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion, bell pepper, and minced garlic to the skillet with the ground beef. Cook until vegetables are softened. Stir in the baked beans and cook until heated through. Once the potatoes are done, remove them from the oven and let cool slightly. Slice each potato lengthwise and fluff the insides with a fork. Spoon the beefy beans mixture into each potato. Top each stuffed potato with shredded cheddar cheese. Return the potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Serve hot with optional toppings like sour cream and chopped green onions.

Prep Time: 15 minutes

Cook Time: 60 minutes

Precious Jewels Mamma

[little-rocknrolla]

Baked Ziti is a classic Italian-American comfort food dish that combines pasta, marinara sauce, and cheese. It's hearty, flavorful, and perfect for feeding a crowd or enjoying as leftovers.

Ingredients: 1 lb ziti pasta. 1 jar 24 oz marinara sauce. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook ziti pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Add the dried oregano, basil, and marinara sauce and mix well. For 5 minutes, let it cook. Put cooked ziti, the marinara sauce mixture, ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese in a large bowl. Add pepper and salt. Put the mixture in a baking dish that has been greased. Add the rest of the grated Parmesan and mozzarella cheeses on top. Place the dish in the oven and bake for 20 minutes with the foil closed. Once you take off the foil, bake for another 10 minutes or until the cheese is bubbly and golden brown. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

pixelos

[nixfallera]

This Grilled Chicken Strawberry Salad is a delightful combination of tender grilled chicken, sweet strawberries, crunchy pecans, and tangy feta cheese, all brought together with a balsamic vinaigrette dressing. It's a perfect summer salad that's both refreshing and satisfying.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 6 cups mixed salad greens. 1 cup fresh strawberries, sliced. 1/2 cup red onion, thinly sliced. 1/4 cup crumbled feta cheese. 1/4 cup chopped pecans. 1/4 cup balsamic vinaigrette dressing.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the chicken breasts and brush them with olive oil. The chicken should be cooked all the way through and no longer pink in the middle after about 6 to 7 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. Cut the strawberries into thin slices and put them in a large salad bowl. Add the red onion, crumbled feta cheese, and chopped pecans. Place the chicken strips that have been grilled on top of the salad. Spread the balsamic vinaigrette dressing on top of the salad. Toss everything together gently to coat the ingredients with the dressing and mix them all together. Enjoy your delicious Grilled Chicken Strawberry Salad right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Squiggly Digg

[leonalansing]

Butter Chicken is a classic Indian dish known for its rich and creamy tomato-based sauce. Marinated chicken is cooked in a flavorful blend of spices, butter, and cream, resulting in a dish that's both comforting and satisfying.

Ingredients: 500g chicken breast, diced. 1 cup plain yogurt. 2 tablespoons butter. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon garam masala. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. 1/2 cup tomato puree. 1/2 cup cream. Salt, to taste. Fresh cilantro, chopped, for garnish.

Instructions: Let the chicken dices sit in the yogurt for at least an hour in the fridge. Melt the butter in a big pan over medium-low heat. Add the chopped onion and cook until the onion turns clear. Grate the ginger and mince the garlic, and cook until the smell is nice. Add the turmeric, cumin, coriander, chili powder, and garam masala. Stir them in. Just a minute or two. Put the yogurt and chicken that has been marinated into the pan. The chicken is done when it's no longer pink. Add the cream and tomato puree. Let the sauce cook for 10 to 15 minutes until it gets thicker. To taste, add salt to the food. Add fresh cilantro as a garnish before serving.

Prep Time: 60 minutes

Cook Time: 30 minutes

moses lake first church of the nazarene

[the-mcvoldemort-is-back]

Beef Taco Salad is a tasty and filling Mexican salad made with seasoned ground beef, fresh vegetables, and toppings of your choice. It's an easy and quick meal that's great for a casual get-together or dinner during the week.

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup diced tomatoes. 1 cup black beans. 1 cup corn kernels. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. 1/4 cup diced green bell pepper. 1/4 cup diced red bell pepper. 1/4 cup chopped fresh cilantro. 2 cups lettuce leaves. 1/4 cup sour cream. 1/4 cup salsa. 1/4 cup crushed tortilla chips.

Instructions: Cook the ground beef in a pan over medium-low heat until it turns brown. Get rid of extra fat. Follow the directions on the package to add taco seasoning and water to the cooked beef. Let it cook on low heat for a few minutes until it gets thicker. Dice the tomatoes, black beans, corn, red onion, cheddar cheese, green bell pepper, red bell pepper, and cilantro. Put them all in a large bowl. Mix the cooked beef into the bowl, then toss everything together. Put some lettuce on each plate and then add the beef and vegetable mix on top of it. Add sour cream and salsa, and then top with crushed tortilla chips. Have fun with your tasty beef taco salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

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