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- What's for Dinner, simplified.
What's for Dinner, simplified.
Today, we’re adding timelines to help with your weekly planning. Each week, we’ll highlight the prep and cook time for every recipe— making things easier, one innovation at a time.
Korean Ground Beef Rice Bowls | The Recipe Critic | 20 minutes
One Pot Marry Me Chicken Pasta | Half Baked Harvest | 30 minutes
Skillet Honey Mustard Pork Chops | The Recipe Critic | 30 minutes
Crockpot Honey Garlic Chicken | Half Baked Harvest | 15 minute prep
Crockpot Pot Roast | Carlsbad Cravings | 20 minutes prep
Goal: Dinner conversation. Not chaos.
📋 GROCERY LIST |
🥩 PROTEINS/MEAT: |
☐ 1 1/2 lbs chicken breast |
☐ 1 1/2 lbs ground beef |
☐ 2 lbs chicken thighs |
☐ 3 lbs chuck roast |
☐ 4 pork chops (6 oz each) |
🥬 PRODUCE: |
☐ 3 1/2 lbs red or gold potatoes |
☐ 1/2 cup sun-dried tomatoes |
☐ 2 bulbs garlic |
☐ 2 cups broccoli florets |
☐ 4 carrots |
☐ 5 onions |
☐ fresh basil |
☐ fresh ginger |
🧀 DAIRY: |
☐ 1 1/2 cup heavy cream |
☐ 1 cup parmesan cheese |
☐ 6 tbsp butter |
🍝 GRAINS/PASTA/RICE: |
☐ 1 lb penne pasta |
☐ 5 cups rice |
🥫 CANNED/BOXED: |
☐ 3 quarts broth |
🍯 CONDIMENTS/SAUCES: |
☐ 1 cup honey |
☐ 1 cup soy sauce |
☐ 1/2 cup stone ground mustard |
☐ 1/2 tbsp lemon juice |
☐ 1/4 cup brown sugar |
☐ 2 tbsp hoisin sauce |
🌿 HERBS/SPICES: |
☐ 1 1/2 tsp paprika |
☐ 1 tsp italian seasoning |
☐ 1 tsp sesame oil |
☐ 1/2 tsp red pepper flakes |
☐ 1/4 tsp cayenne pepper |
☐ fresh rosemary |
☐ fresh thyme |
🗄️ PANTRY STAPLES: |
☐ black pepper |
☐ cornstarch |
☐ flour |
☐ olive oil |
☐ salt |
Korean Ground Beef Rice Bowls
Derived from the archives of The Recipe Critic
⏱️ Total Time: 20 minutes | ||
💡 Prep Note: Complete bowl - ready in 20 minutes | ||
INGREDIENTS: | ||
• 1.5 lbs ground beef | ||
• 4 garlic cloves | ||
• 1 tbsp fresh ginger | ||
• 4 green onions | ||
• 1/2 cup soy sauce | ||
• 1/4 cup brown sugar | ||
• 3 cups rice | ||
• 3 cups chicken broth | ||
• 1 tsp sesame oil | ||
• 1/2 tsp red pepper flakes | ||
• olive oil | ||
• salt | ||
• black pepper |
Instructions
Prepare rice according to package directions.
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease.
In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
Serve over hot rice and garnish with green onions and sesame seeds.
One Pot Marry Me Chicken Pasta
Derived from the archives of Half Baked Harvest
⏱️ Total Time: 30 minutes | ||
💡 Prep Note: Complete one-pot pasta meal | ||
INGREDIENTS: | ||
• 1.5 lbs chicken breast | ||
• 3 garlic cloves | ||
• 1/2 cup sun-dried tomatoes | ||
• 1/4 cup fresh basil | ||
• 1 lb penne pasta | ||
• 1 cup heavy cream | ||
• 1 cup parmesan cheese | ||
• 2 tbsp butter | ||
• 1 cup chicken broth | ||
• 1 tsp Italian seasoning | ||
• 1 tsp paprika | ||
• olive oil | ||
• salt | ||
• black pepper |
Instructions
In a large pot set over medium-high heat, cook the oil from the sun-dried tomato jar with the chicken and 2 teaspoons of Italian seasoning. Cook for 5 minutes until the chicken is cooked through. Scoop the chicken out of the pot and set aside.
Add the butter, garlic, and 2 teaspoons of Italian seasoning. Cook until fragrant, about 2 minutes. Add the pasta and 2 cups of water. Cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the milk, cream cheese, and parmesan. Mix until creamy.
Slide the chicken into the pasta, add the spinach, sun-dried tomatoes, and parmesan, and gently mix. Remove from the heat and stir in the basil.
Serve the pasta immediately with fresh parmesan and basil. Enjoy!
Honey Mustard Pork Chops
Derived from the archives of The Recipe Critic
⏱️ Total Time: 30 minutes | ||
💡 Prep Note: Allow potatoes to cook while doing the pork chops | ||
INGREDIENTS: | ||
• 4 pork chops (6 oz each) | ||
• 3 garlic cloves | ||
• 1/2 cup honey | ||
• 1/2 cup stone ground mustard | ||
• 1 1/2 tbsp lemon juice | ||
• 2 lbs russet or gold potatoes, peeled & quartered | ||
• ½ cup heavy cream (or milk), warmed | ||
• 1/2 tsp paprika | ||
• 1/4 tsp cayenne pepper | ||
• olive oil | ||
• salt | ||
• black pepper |
Put the peeled and quartered potatoes in a pot and cover with cold salted water. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 min) then let sit until the pork chops are done.
Combine honey, mustard, lemon juice, garlic, paprika, salt, ground black pepper, and cayenne pepper together in a small bowl.
Pat pork chops completely dry with paper towels, then season on both sides with salt and pepper.
Heat olive oil in a large 14-inch skillet over medium high heat. Add the pork chops in a single layer and cook for about 4-5 minutes.
Flip the pork chops and spread the honey mustard sauce evenly over the tops. Cook for an additional 4-5 minutes, until the centers reach an internal temperature of 145°F. Use a meat thermometer to check.
Meanwhile, drain potatoes well and return them to the pot. Add butter and begin mashing. Stir in warm cream/milk gradually until creamy. Season with salt and pepper to taste.
Remove pork chops from the heat and enjoy with the potatoes.
Crockpot Honey Garlic Chicken
Derived from the archives of Half Baked Harvest
⏱️ Total Time: 15 minute prep, 4 hours cook time | ★ Can be made ahead | |
💡 Prep Note: Slow cooker - set and forget! Cook rice 30 minutes before serving. | ||
INGREDIENTS: | ||
• 2 lbs chicken thighs | ||
• 4 garlic cloves | ||
• 1 tbsp fresh ginger | ||
• 2 cups broccoli florets | ||
• 1/2 cup honey | ||
• 1/2 cup soy sauce | ||
• 2 tbsp hoisin sauce | ||
• 2 cups rice | ||
• 2 cups chicken broth | ||
• olive oil | ||
• cornstarch | ||
• salt | ||
• black pepper |
Instructions
In the bowl of your slow cooker, add the chicken and garlic.
In a bowl, mix the tamari, ketchup, honey, chili paste, rice vinegar, and pepper. Pour the honey sauce over the chicken. Add the broccoli. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
Cook rice accordingly to package directions, replacing water with broth if desired.
Crank the heat on the slow cooker to high. Remove the lid. Cook for 25 minutes to thicken the sauce.
Serve the chicken, broccoli, and sauce over bowls of rice topped with herbs and sesame seeds. Enjoy!
Crockpot Pot Roast
Derived from the archives of Carlsbad Cravings
⏱️ Total Time: 20 min prep, 8 hours cook time | ★ Can be made ahead | |
💡 Prep Note: Slow cooker - vegetables cook with roast | ||
INGREDIENTS: | ||
• 3 lbs chuck roast | ||
• 1.5 lbs carrots | ||
• 1.5 lbs potatoes | ||
• 1 onion | ||
• 4 garlic cloves | ||
• 32 oz beef broth | ||
• 2 sprigs fresh rosemary | ||
• 2 sprigs fresh thyme | ||
• olive oil | ||
• flour | ||
• salt | ||
• black pepper |
Instructions
Pat roast dry and sprinkle evenly all over with kosher salt, onion powder, garlic powder and pepper and rub into roast. Set aside.
Prepare vegetables and add to the bottom of a lightly greased 6 qt. (or larger) slow cooker.
Heat vegetable oil over medium-high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and place on top of vegetables in the crockpot. Add whole garlic cloves into the crevices of the roast (on the top and bottom usually where there is a seam of fat).
Whisk together all of the remaining roast ingredients in a medium bowl and pour over roast and vegetables. It won’t seem like very much liquid but the vegetables will release a lot of liquid as they cook.
Cook on low for 8-10 hours (RECOMMENDED) or on high for 4-6 hours OR until roast is tender.
Once tender, shred roast into small pieces and continue to cook on low for 20-30 minutes for the roast to absorb juices.
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