What's for Dinner, simplified.

This week's list includes some comforting recipes to help get your New Year off to a great start! 🍴 

On The Menu

• Baked Ziti with Sausage | Allrecipes

• Taco Tuesday Ground Beef Tacos | Carlsbad Cravings

• Creamy Chicken and Wild Rice Soup | Half Baked Harvest

• One-Pot Chicken Alfredo | The Recipe Critic

• Slow Cooker Beef Stew | The Pioneer Woman

Goal: Let’s Bring Family Dinner Back

Baked Ziti with Sausage

Derived from the archives of Allrecipes 

Ingredients

• 1 pound dry ziti pasta

• 1 onion, chopped

• 1 pound lean ground beef

• 2 (26 ounce) jars spaghetti sauce

• 6 ounces provolone cheese, sliced

• 1 ½ cups sour cream

• 6 ounces mozzarella cheese, shredded

• 2 tablespoons grated Parmesan cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C).

3. Butter a 9x13-inch baking dish and spread 1/2 of the ziti in the bottom of the prepared dish. Top with Provolone cheese then top with sour cream.

4. Add 1/2 of the meat sauce, remaining ziti, mozzarella cheese, and remaining meat sauce. Top with grated Parmesan cheese.

5. Bake in the preheated oven until heated through and cheeses have melted, about 30 minutes.

Taco Tuesday Ground Beef Tacos

Derived from the archives of Carlsbad Cravings 

INGREDIENTS:

• 2lbs ground beef

• 1 onion, diced

• 2 tomatoes, diced

• 1 head lettuce, shredded

• 1/4 cup cilantro

• 12 taco shells or tortillas

• 2 cups shredded cheddar cheese

• sour cream for serving

• salsa for serving

• 3 tbsp taco seasoning

• salt

Instructions

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with standing taco shells. Evenly divide 1 cup cheese between taco shells. Bake the taco shells for 8 minutes (baking crisps up the shells and the cheese prevents the shell from becoming soggy).

2. Meanwhile, brown beef and onions in a large skillet, breaking up clumps of beef as you cook. When almost browned, add all seasonings and garlic and continue to cook until beef is completely cooked through. Drain off any excess grease (if there is any).

3. Add refried beans, salsa and green chilies. Stir over medium-low heat until the beans are completely incorporated into the beef mixture. Taste and season with salt and hot sauce or cayenne pepper to taste if desired.

4. Evenly divide taco meat between taco shells followed by 1 cup remaining cheese. Bake at 350 degrees F for 15-18 minutes or until cheese is completely melted.

5. Top tacos with lettuce and other desired toppings such as tomatoes, sour cream or guacamole.

Creamy Chicken and Wild Rice Soup

Derived from the archives of Half-Baked Harvest

Ingredients

• 1 pound boneless, skinless chicken breasts

• 1 1/2 cups dry wild rice blend

• 6 carrots, chopped

• 3 stalks celery, chopped

• 2 medium shallots, chopped

• 6 cups low-sodium chicken broth

• 2 tablespoons chopped fresh thyme or 2 teaspoons dried

• 1 tablespoon chopped fresh sage or 1 teaspoon dried

• 1/2 teaspoon crushed red pepper flakes

• 2 cups fresh baby spinach or kale

• 2 tablespoons chopped fresh parsley

• 1 cup heavy cream or whole milk

• 1/2 cup grated parmesan, plus more for serving

• kosher salt and black pepper

• 6 tablespoons salted butter, melted

• 2 pounds mixed mushrooms, roughly torn (not a fan? Increase other veggies instead)

• 2 sprigs fresh rosemary

• 4 cloves garlic, smashed

• zest from 1 lemon

Instructions

Slow Cooker

1. In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Add 1/2 cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours. 

2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 30 minutes. Stir in the parsley. If the soup is thick, add an additional 1/2 cup water.

3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp

4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 

5. Divide the soup among bowls and top with rosemary and additional parmesan.

Instant Pot

1. In the bowl of your instant pot, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Cover and cook on high pressure for 15 minutes. Quick release the steam.

2. Switch the instant pot to sauté. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 10 minutes. Stir in the parsley.

3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.

4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 

5. Divide the soup among bowls and top with rosemary and additional parmesan.

Stove-Top

1. In a large soup pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.

2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley.

3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.

4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 

5. Divide the soup among bowls and top with rosemary and additional parmesan.

Notes

Leftovers: If eating this leftover, the rice will soak up a good amount of liquid. It will still taste great, but if you’d like for it to be soup again, you will need to add broth. Or just eat good flavored rice!

Slow Cooker: please note that slow cookers can vary and some are having issues with their rice getting mushy. I recommend to start checking for doneness around 5 hours on low. If the soup gets too thick, add water to thin. 

One Pot Cajun Chicken Alfredo

Derived from the archives of The Recipe Critic

Ingredients

Dressing

• 1 pound boneless skinless chicken breast cut into bite-size pieces

• 2 tablespoons olive oil

• 2 teaspoon Cajun seasoning

• 2 teaspoons minced garlic about 2 cloves

• 1 ½ cups chicken broth

• 1 cup half and half

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• ¼ teaspoon garlic powder

• 8 ounces uncooked fettuccini pasta

• ½ cup grated parmesan cheese

Instructions

1. Heat a large pot over medium-high heat and add 2 tablespoons olive oil. Add 1 pound boneless skinless chicken breast cut into bite-size pieces and half of the 2 teaspoon Cajun seasoning.

2. Cook for about 5-7 minutes, stirring periodically until the chicken is cooked to an internal temperature of 165 degrees Fahrenheit and is no longer pink. Add 2 teaspoons minced garlic and continue cooking for 1 minute.

3. Add 1 ½ cups chicken broth, 1 cup half and half, the remaining half of the Cajun seasoning, 1 teaspoon salt, 1 teaspoon ground black pepper, and ¼ teaspoon garlic powder to the pot and stir to combine. Add 8 ounces uncooked fettuccini pasta (you can break this in half if you would like) and stir.

4. Cover the pot with a lid and bring to a rapid boil. Once boiling, remove the lid and reduce the heat to medium-low. Continue to cook for 10-12 minutes until the noodles are al dente and there is only about ¼ inch of liquid along the bottom. I recommend stirring frequently to avoid the noodles clumping together as they cook.

5. Remove from heat and add ½ cup grated parmesan cheese, stirring until it is fully melted. Serve immediately.

Slow Cooker Beef Stew

Derived from the archives of Pioneer Woman

Ingredients

• 2 1/2 lb. beef stew meat

• 1 1/2 cups beef stock

• 3/4 cup red wine (can use more beef stock instead)

• 3 Tbsp. tomato paste

• 3 Tbsp. Worcestershire sauce

• 1/4 cup all-purpose flour

• 3 cloves garlic, chopped

• 1 1/2 tsp. seasoned salt

• 1/2 tsp. ground black pepper, plus more to taste

• 4 sprigs thyme

• 1 onion, cut into 1-inch pieces

• 3 carrots, cut into 1-inch pieces

• 3 stalks celery, cut into 1-inch pieces

• 8 oz. whole mushrooms (white or baby bella), halved

• Kosher salt, to taste

• Cooked, wide egg noodles or mashed potatoes, for serving

• 2 Tbsp. chopped, fresh parsley

Instructions

1. Place the beef in the base of a 6-quart slow cooker.

2. Whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, garlic, seasoned salt, and ground black pepper in a large liquid measuring cup. Pour over top of the beef.

3. Add the thyme sprigs, then the onion, carrot, celery, and mushrooms over top. Cover and cook on high for 4 to 5 hours, stirring halfway through.

4. Remove the thyme sprigs, seasoning with more salt and pepper to taste.

5. Serve over cooked wide egg noodles or mashed potatoes and sprinkle with parsley.

Tell us what your favorite recipe is this week! And don’t forget to share us with a friend.

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