What's for Dinner, simplified.

On The Menu This Week

• Crispy Rolled Chipotle Beef Tacos | Half Baked Harvest | 45 minutes

• Lasagna Soup | A Farm Girl Dabbles | 35 minutes

• Beef Taco Salad | The Recipe Critic | 30 minutes

• Italian Drunken Noodles | The Cozy Apron | 45 minutes

• Honey Garlic Pork Rice Bowls | The Savory Drop | 25 minutes

Dinnertime = family time.

PROTEIN
1½ lb bulk Italian sausage (links or ground)
1 lb spicy Italian sausage
1 lb boneless pork loin
1 lb lean ground beef

PRODUCE
3 yellow onions
2 red onions
1 head garlic
3 bell peppers (1 red, 1 yellow, 1 orange)
1 bunch fresh basil
1 bunch fresh parsley
1 bunch fresh cilantro
1 avocado
1 head romaine lettuce
2 roma tomatoes
1 bunch green onions
1 bag broccoli florets
1 bag shredded carrots

DAIRY
8 oz ricotta
8 oz shredded mozzarella
8 oz grated parmesan
16 oz sour cream
1 small carton milk

PANTRY / CANNED / GRAINS
2 (14.5 oz) cans fire-roasted diced tomatoes
1 (28 oz) can diced tomatoes
1 small can tomato paste
1 can black beans
1 bag frozen corn or 1 can corn
1 32 oz box chicken stock
1 box mafalda pasta
1 box pappardelle noodles
1 bag tortilla strips
1 bag jasmine rice
cornstarch

SEASONINGS / SAUCES / OILS
dried oregano
Italian seasoning
taco seasoning
crushed red pepper flakes
salt
black pepper
sesame seeds
soy sauce
honey
sesame oil
vegetable oil
olive oil

Crispy Rolled Chipotle Beef Tacos | Half Baked Harvest | 45 minutes

Ingredients

• 1 1/2 pounds ground beef or chicken

• 1 yellow onion, sliced

• 1 tablespoon chili powder

• 2 teaspoons garlic powder

• 2 teaspoons chipotle chile powder, or 2 canned chipotle chiles, chopped

• 2 teaspoons smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1 can red enchilada sauce

• 2 cups shredded Mexican cheese

• 16-20 flour tortillas

• olive oil, for rubbing

Cilantro Ranch

• 1 cup plain Greek yogurt or sour cream

• 1 cup fresh cilantro

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried dill

• 1/4 cup lime juice

• 1 teaspoon kosher salt

Instructions

1. Preheat the oven to 425° F.

2. In a large skillet, combine the ground meat and onions. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili powder, garlic powder, chipotle powder or chiles, paprika, cumin, oregano, and salt. Pour over 1/2 cup water. Cook for 2-5 minutes until the water has cooked out. Mix in 1/2 cup enchilada sauce. Remove from the heat.

3. Spoon 2 tablespoons of the meat down the middle of each tortilla. Roll up and place seam-side down on a baking sheet. Rub the tops with oil. Bake for 12-15 minutes, until crispy all around.

4. Pour over the remaining enchilada sauce. Scatter the cheese over the tacos. Bake for another 10 minutes until the cheese is melted.

5. To make the ranch, blend everything in a blender until smooth.

6. Serve the tacos with plenty of ranch and avocado

Lasagna Soup | A Farm Girl Dabbles | 35 minutes

Ingredients

• 2 teaspoons olive oil

• 1½ pounds bulk Italian sausage

• 1 extra-large yellow onion, chopped (about 3 cups chopped)

• 4 large garlic cloves, minced

• 2 teaspoons dried oregano

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon crushed red pepper flakes

• 3 tablespoons tomato paste (add more for even deeper tomato flavor)

• 2 cans (14.5 ounces each) fire-roasted diced tomatoes

• 2 bay leaves

• 6 cups low-sodium chicken stock

• 8 ounces mafalda pasta (fusilli and farfalle are also great options)

• ½ cup fresh basil leaves, thinly sliced sliced thinly
  

Cheesy Yum:

• 8 ounces ricotta

• ½ cup grated Parmesan cheese

• ¼ teaspoon kosher salt

• freshly ground black pepper, to taste

• 2 cups shredded mozzarella cheese

Instructions

1. SOUP: Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.

2. Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.

3. Stir in tomato paste and cook for 2 minutes more.

4. Add diced tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.

5. Meanwhile, prepare pasta in a separate saucepan according to package directions, just to al dente. Do not over cook. Drain.

6. CHEESY YUM: In a medium bowl, create the "cheesy yum" by combining the ricotta, Parmesan, salt, and pepper. Set aside.

7. SERVE: Stir fresh basil into soup right before serving. Then add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum, plus additional shredded mozzarella over the top.

Beef Taco Salad | The Recipe Critic | 30 minutes

Ingredients

Beef

• 1 tablespoon olive oil

• ½ diced red onion

• 1 pound lean ground beef

• 2 cloves minced garlic

• ¼ cup water

• 2 tablespoons taco seasoning
  

Salad

• 1 head shredded Romaine lettuce,

• ½ chopped red onion

• 2 diced tomatoes

• 1 cup corn, frozen or canned

• 1 cup black beans, drained and rinsed

• 1 diced avocado

• ½ cup chopped fresh cilantro

• tortilla strips

• salt and pepper, to taste

Dressing

• 1 cup sour cream

• ¼ cup milk

• 2 teaspoons minced cilantro

• 2 tablespoons lime juice

• 2 tablespoons taco seasoning

• salt and pepper to taste

Instructions

1. Heat 1 tablespoon olive oil over medium-high heat in a large skillet, and saute ½ diced red onion until translucent. Add 1 pound lean ground beef and cook until mostly browned. Add 2 cloves minced garlic and saute for another minute.
   

2. Add ¼ cup water and 2 tablespoons taco seasoning to the pan and coat the beef evenly with the seasoning. Cook until the water has evaporated and all the beef is coated in seasoning and cooked through. Remove from heat and allow the beef to cool a bit.

3. While the beef is cooling, add 1 head shredded Romaine lettuce, ½ chopped red onion 2 diced tomatoes 1 cup corn, 1 cup black beans, 1 diced avocado ½ cup chopped fresh cilantro tortilla strips, salt and pepper, to taste, to a large bowl and then make the taco salad dressing.
   

4. In a small bowl, whisk together 1 cup sour cream, ¼ cup milk, 2 teaspoons minced cilantro, 2 tablespoons lime juice, 2 tablespoons taco seasoning, and salt and pepper to taste.
   

5. Once the beef has cooled, top the salad with the beef and dressing. Toss it to coat everything evenly, and serve it fresh!

Italian Drunken Noodles | The Cozy Apron | 45 minutes

Ingredients

• 8 ounces pappardelle noodles, uncooked

• Olive oil

• 4 spicy Italian sausage links, casings removed

• 1 large onion, quartered and sliced thinly

• 1 ½ teaspoons salt

• 1 teaspoon Italian seasoning

• ½ teaspoon cracked black pepper

• 1 red bell pepper, cored and thinly sliced

• 1 yellow bell pepper, cored and thinly sliced

• 1 orange bell pepper, cored and thinly sliced

• 4 cloves garlic, pressed through garlic press

• ½ cup white white (or use chicken broth)

• 1 (28 ounce) can diced tomatoes, with juice

• 2 tablespoons flat-leaf parsley, chopped

• ¼ cup fresh basil leaves, julienned, divided use

Instructions

1. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and keep them warm while you prepare the sauce.
   

2. Place a large, heavy-bottom pan or braising pot over medium-high heat, and add about 2 tablespoons of olive oil; once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
   

3. Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine.
   

4. Add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
   

5. Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 to 4 minutes to blend the flavors, then turn the heat off.
   

6. To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and stir in the chopped parsley and about half of the julienned basil.
   

7. Add the cooked pappardelle noodles directly into the sauce, and using tongs, gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
   

8. To serve, add equal portions of the Italian drunken noodles to bowls, and garnish with a sprinkle of the remaining julienned basil (you can even top with shaved parmesan, if desired, and an extra drizzle of olive oil).

Honey Garlic Pork Rice Bowls | The Savory Drop | 25 minutes

Ingredients

• 1 lb boneless pork loin, thinly sliced

• 3 tablespoons honey

• 3 tablespoons soy sauce

• 1 tablespoon sesame oil

• 4 garlic cloves, minced

• 1 tablespoon cornstarch

• 1 tablespoon water

• 2 tablespoons vegetable oil

• 2 cups cooked jasmine rice

• 1 cup steamed broccoli florets

• ½ cup grated carrots

• 2 tablespoons sliced green onions

• 1 teaspoon sesame seeds (optional)

Instructions

1. Prepare the Pork: Start by slicing the pork loin thinly across the grain. This ensures tenderness and helps it cook quickly in the pan. Season lightly with a pinch of salt and pepper.

2. Make the Honey Garlic Sauce: In a small bowl, mix together the honey, soy sauce, sesame oil, and minced garlic. In a separate cup, whisk cornstarch and water to make a slurry—this will help thicken the sauce later.

3. Cook the Pork: Heat vegetable oil in a large skillet over medium-high heat. Add the sliced pork and cook for about 3-4 minutes per side, until it’s nicely browned and just cooked through.

4. Add the Sauce: Pour the honey garlic mixture over the pork. Let it bubble for a minute, then stir in the cornstarch slurry. Stir gently until the sauce thickens and glazes the pork. It should be glossy, sticky, and absolutely mouthwatering.

5. Assemble the Bowls: Spoon a generous portion of jasmine rice into bowls. Top with the honey garlic pork, then add steamed broccoli and grated carrots for freshness and crunch. Garnish with green onions and sesame seeds if desired

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