Ingredients

• 1 box cheesy Mexican rice (e.g., Old El Paso)
• 1 lb ground beef
• 1 packet taco seasoning
• ½ cup water
• 1 can evaporated milk
• 16 oz Velveeta cheese
• 7 oz canned diced green chilies
• 8 oz shredded pepper jack
• 1 cup shredded sharp cheddar
• 1 cup sour cream
• Spicy ranchero sauce (Taco Bell)
• 4 large burrito-size flour tortillas

Instructions

1. Prepare rice as directed. Brown beef, drain, add seasoning and water, simmer.
2. Make cheese sauce with evaporated milk, Velveeta, chilies, and pepper jack. Stir over low heat until smooth.
3. Heat skillet, add cheddar and a tortilla. Melt, then top with another tortilla and flip.
4. Assemble with sour cream, ranchero, beef, cheese sauce, and rice. Roll into burrito. Serve warm.

Ingredients

Major Ingredients

• Pasta (approx. 12 oz)
• Sausages (12–16 oz, caramelized red onion or your favorite)
• Mushrooms (8 oz, sliced)
• White wine (½ cup)
• Chicken or vegetable stock (1 to 1½ cups)
• Heavy cream (1 cup)
• Parmesan cheese (½ cup, grated)
• Spinach (1–2 cups)
• Fresh parsley (chopped)

Minor Ingredients

• Garlic (2–3 cloves, minced)
• Olive oil or butter (1–2 tablespoons)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil or butter in a pot. Cook mushrooms until browned, then remove.
2. Brown sausage in the same pot. Add garlic and sauté briefly.
3. Deglaze with white wine, scraping up browned bits.
4. Add stock and cream, bring to a simmer.
5. Return mushrooms to the pot. Add pasta and cook until tender.
6. Stir in Parmesan, parsley, and spinach. Cook until spinach wilts.
7. Season to taste with salt and pepper. Serve warm.

Notes

Assumed ingredient quantities based on standard one-pot pasta methods. Wine can be substituted with extra stock.

Ingredients

Major Ingredients

• ¾ cup long grain white rice
• ⅓ cup tomato sauce
• 1½ cups water (approx.)

Minor Ingredients

• 1 tablespoon oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Pinch of oregano
• ½ teaspoon cumin
• 1 tablespoon chicken bouillon (Maggi brand preferred)
• 1 teaspoon salt (adjust to taste)

Instructions

1. Heat oil in a Dutch oven over medium heat. Add rice and toast until lightly golden.
2. Add tomato sauce and sauté for a minute.
3. Stir in seasonings and chicken bouillon until rice is evenly coated.
4. Add water and stir. Cover and simmer until rice is cooked through and fluffy.
5. Fluff with a fork and serve hot.

Notes

Family recipe traditionally cooked in a well-loved Dutch oven. Adjust liquid and salt as needed based on bouillon and rice type.

Ingredients

Major Ingredients

• 1 lb shrimp, peeled, deveined, and chopped
• Juice of 2 limes
• Juice of 1 lemon
• 2 Roma tomatoes, diced
• ½–1 cucumber, diced
• 3 jalapeños, finely chopped
• ½ red onion, finely diced
• ¼ cup fresh cilantro, chopped (or parsley)

Minor Ingredients

• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Black pepper (to taste)
• Salt (to taste)

Instructions

1. Chop shrimp and submerge in lime and lemon juice. Refrigerate for 1½ hours until opaque.
2. Dice and mix vegetables in a bowl.
3. Drain shrimp (optional) and add to vegetables.
4. Drizzle with olive oil and season with garlic powder, salt, and pepper.
5. Mix well and chill or serve immediately with chips or tostadas.

Notes

Be sure to use safe shrimp and fresh citrus. Season to your preference. Parsley can be used if cilantro isn’t your thing.

Ingredients

Major Ingredients

• 1.5 lbs chicken thighs, bite-sized
• ½ cup flour
• ½ cup cornstarch
• 1 egg
• Water (as needed)
• Neutral oil (for frying)

Minor Ingredients

• Salt and pepper (to taste)
• Dash of sesame oil

Instructions

1. Mix batter ingredients. Coat chicken pieces.
2. Fry chicken in hot oil until golden. Set aside. Optional: double-fry.
3. Make sauce in same pan. Simmer and thicken with slurry.
4. Toss chicken in sauce. Garnish and serve.

Notes

Double-frying boosts crispiness. Use fresh citrus for best flavor. Sauce quantities are flexible.

Ingredients

Major Ingredients

• 2 chicken breasts, halved
• 16 oz gnocchi
• 3 carrots, diced
• 3 celery stalks, diced
• ½ onion, diced (optional)
• 1–2 cups fresh spinach
• 3 cups chicken broth
• 2 cups milk
• 2 cups heavy whipping cream

Minor Ingredients

• 1 tablespoon oil (plus extra for seasoning)
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 tablespoons butter
• Garlic and herb seasoning (to taste)
• Thyme (to taste)
• Italian seasoning (to taste)
• Salt and pepper (to taste)

Instructions

1. Season chicken with oil, garlic and herb seasoning, and thyme.
2. Sear in pot over medium-high heat, 4–5 mins per side. Set aside.
3. In same pot, melt butter. Add celery, carrots, and onion. Cook 6 mins.
4. Add garlic, cook 1–2 mins. Stir in flour and cook 2–3 mins.
5. Add broth, milk, and cream. Stir and simmer.
6. Season soup base. Shred chicken and return to pot.
7. Stir in spinach and bring to a boil.
8. Add gnocchi, cook 2–3 mins until tender.
9. Serve hot.

Notes

Can reduce cream for a lighter version. Seasonings may be adjusted to taste.

Ingredients

Major Ingredients

• 2 chicken breasts
• About 12 oz egg noodles
• 1 bag frozen peas (approx. 10 oz)
• 1 family-sized can cream of chicken soup (22–26 oz)
• 1 cup milk

Minor Ingredients

• 4 tablespoons butter
• 1–2 teaspoons minced garlic
• ½ teaspoon chicken bouillon powder (optional)
• Salt and pepper (to taste)
• 1–2 tablespoons sour cream (optional)

Instructions

1. Cook chicken with salt and pepper. Dice and set aside.
2. Boil egg noodles. Drain and set aside.
3. In skillet, melt butter and sauté garlic. Add peas and heat through.
4. Add cream of chicken soup and milk. Stir until smooth.
5. Add diced chicken back into the pan. Mix well.
6. Season with bouillon, salt, pepper, and sour cream if using.
7. Mix in cooked noodles until fully coated. Serve warm.

Notes

This is a quick and budget-friendly dinner that’s creamy, filling, and easy to customize. Sour cream and bouillon are optional enhancements.

Ingredients

Major Ingredients

• Thinly sliced chicken (about 1–1.5 lbs)
• Provolone cheese slices (2 per sandwich)
• Bread loaves or sub rolls
• Shredded lettuce (1 bag, 8 oz)
• Tomato (sliced)

Minor Ingredients

• Butter (2 tablespoons)
• Salt and pepper (to taste)
• Garlic powder (to taste)
• Onion powder (to taste)
• Italian seasoning (to taste)
• Mayonnaise (½ cup)
• Red wine vinegar (2 tablespoons)
• Pepperoncini (⅓ cup, sliced)
• Parmesan cheese (⅓ cup + extra for topping)
• Red onion (½, thinly sliced)

Instructions

1. Preheat a skillet over medium heat. Add butter and melt.
2. Add sliced chicken and season with spices. Cook thoroughly.
3. In a bowl, whisk mayo and red wine vinegar with spices to make dressing.
4. Add pepperoncini, Parmesan, red onion, and lettuce to the dressing. Mix well.
5. Preheat oven to 400°F.
6. Slice bread and lay on baking sheet. Add chicken and provolone.
7. Bake for 2–3 minutes until cheese melts.
8. Top with tomato slices, grinder salad, and Parmesan. Serve.

Notes

Seasoning amounts were estimated. Bread and salad mix-ins can be adjusted to taste.

Ingredients

Major Ingredients

• 1 lb chicken breast or thighs, trimmed
• 1 cup barbecue sauce (approx.)
• Slider buns (e.g., King’s Hawaiian, 1 pack)
• Colby Jack cheese slices
• Shredded cheddar cheese (½–1 cup)
• Bacon (6–8 slices, cooked and chopped)

Minor Ingredients

• 1 tablespoon minced garlic
• 1 tablespoon white vinegar
• 1–2 teaspoons Ranch seasoning mix
• 2–3 tablespoons melted butter
• Salt and pepper (to taste)

Instructions

1. Place trimmed chicken in crock pot with garlic, vinegar, BBQ sauce, and seasonings.
2. Cook on low for 4–6 hours until chicken is tender and shreds easily.
3. Shred chicken and stir into sauce.
4. Preheat oven to 350°F.
5. Lay bottom slider buns in a baking dish and top with Colby Jack cheese.
6. Add shredded chicken, cheddar, and bacon.
7. Cover with top buns. Brush with melted butter mixed with Ranch seasoning.
8. Bake for 15 minutes until golden and melty. Serve warm.

Notes

Use leftovers creatively—quesadillas, wraps, or more sliders. Adjust seasoning to your preference.

Ingredients

Major Ingredients

• New York strip steak (1, 1–1½ inches thick)

Minor Ingredients

• Coarse salt (to season)
• Cracked black pepper (to finish)
• Avocado oil (2–3 tablespoons)
• Unsalted butter (2–3 tablespoons)
• Shallots (1–2, halved or sliced)
• Garlic (2–3 cloves, smashed)
• Fresh thyme (a few sprigs)

Instructions

1. Pat steak dry and season with coarse salt.
2. Heat avocado oil in cast iron skillet over medium-high until smoking.
3. Place steak in skillet. Sear 2 minutes per side, flipping once.
4. Flip once more, lower heat, and add butter, shallots, garlic, and thyme.
5. Baste steak with melted butter for 1 minute.
6. Remove steak, season with cracked pepper, and let rest for 5–8 minutes.
7. Slice and serve.

Notes

Adjust cooking times to preference. Basting adds flavor. Resting prevents juice loss.

Ingredients

Major Ingredients

• Mexican chorizo (about ½ lb, crumbled)
• Grated cheese (2–3 cups; Oaxaca, Monterey Jack, or mozzarella)
• 1 small onion, chopped
• 2 cloves garlic, minced

Minor Ingredients

• Olive oil or reserved chorizo fat (for sautéing)
• Corn tortilla chips or triangles (for serving)

Instructions

1. Preheat oven to 400°F.
2. Cook crumbled chorizo in a skillet over medium heat until crispy. Set aside, keeping the fat.
3. Sauté chopped onion and garlic in the reserved chorizo fat until soft.
4. In an oven-safe dish, layer grated cheese, then top with onions and chorizo.
5. Bake for 10–15 minutes until cheese is melted and bubbly.
6. Serve hot with corn tortilla chips.

Notes

Cheese blend and garlic amounts were inferred. Adjust to taste. Serve immediately for best texture.