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Spaghetti & Smashed Meatballs BIG BATCH Pasta 🍝 Episode 5 Per serving* (makes 10): 665 Calories 50g Protein 80g Carbs 15g Fat Meatballs 1360g (48oz) 93% lean ground beef 40g (1/3 cup) Parmigiano Reggiano, grated 5g (1 Tbsp) nutritional yeast 30g (2 Tbsp) olive oil 1 1/2 Tbsp coarse...

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Stealth Health Life

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48,900 просмотров • 2 месяцев назад •via TikTok

ЕдаЗдоровье и велнес#stealthhealth#bigbatch#mealprep#highproteinrecipe
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Spaghetti and Meatballs Ingredients Meatballs: * 1 lb Ground Beef * 1 Hawaiian Roll (crumbled) * 1/4 cup Parmesan (grated) * 1 Egg * 1/4 cup Milk * 2 tsp Garlic Powder * 1 tsp Onion Powder * 2 tsp Kosher Salt * 2 tsp Black Pepper * 1 tsp Italian Seasoning Sauce: * 1/4 cup Olive Oil * 1 Small Onion (diced) * 5 Garlic Cloves (thinly sliced) * 2 (15 oz) Cans Tomato Sauce * 1 Tbsp Sugar (adjust to taste) * 1 Cup cherry tomatoes (optional) * 1 tsp Italian Seasoning * 1/2 tsp Red Pepper Flakes (optional) * 2 tsp Garlic Powder * Salt & Pepper (to taste) * 1/4 cup Fresh Basil (chopped) * 1 Tbsp Liver Spread (optional) Pasta: * 1 lb Spaghetti * Salt (for boiling water) * Parmesan (for serving) Instructions 1. Make the Meatballs: * Mix all meatball ingredients until just combined. Roll into 1-inch balls. 2. Cook the Meatballs: * Heat oil in a pan over medium heat. Brown meatballs for 5 minutes, then set aside. 3. Make the Sauce: * In the same pan, cook garlic on low for 3 minutes. Add onion and cook for 1 minute. * Stir in tomato sauce, cherry tomatoes (if using), liver spread (if using), and seasonings. Simmer on low for 20 minutes, stirring occasionally. 4. Simmer the Meatballs: * Add meatballs to the sauce, cover, and simmer for 20 minutes until fully cooked. Stir in fresh basil. 5. Cook the Pasta: * Boil spaghetti in salted water per package instructions. Drain and toss with a bit of sauce. 6. Serve: * Plate spaghetti, top with meatballs and sauce, and garnish with Parmesan. Tips: * Avoid overmixing the meatball mixture to keep them tender. * Simmer the sauce longer for a richer flavor. * Serve with garlic bread for the perfect meal. Enjoy your delicious Spaghetti and Meatballs! 🍝 #spaghetti #meatballs #recipe #lunchideas #dinnerideas #food #easyrecipe
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Spaghetti and Meatballs Ingredients Meatballs: * 1 lb Ground Beef * 1 Hawaiian Roll (crumbled) * 1/4 cup Parmesan (grated) * 1 Egg * 1/4 cup Milk * 2 tsp Garlic Powder * 1 tsp Onion Powder * 2 tsp Kosher Salt * 2 tsp Black Pepper * 1 tsp Italian Seasoning Sauce: * 1/4 cup Olive Oil * 1 Small Onion (diced) * 5 Garlic Cloves (thinly sliced) * 2 (15 oz) Cans Tomato Sauce * 1 Tbsp Sugar (adjust to taste) * 1 Cup cherry tomatoes (optional) * 1 tsp Italian Seasoning * 1/2 tsp Red Pepper Flakes (optional) * 2 tsp Garlic Powder * Salt & Pepper (to taste) * 1/4 cup Fresh Basil (chopped) * 1 Tbsp Liver Spread (optional) Pasta: * 1 lb Spaghetti * Salt (for boiling water) * Parmesan (for serving) Instructions 1. Make the Meatballs: * Mix all meatball ingredients until just combined. Roll into 1-inch balls. 2. Cook the Meatballs: * Heat oil in a pan over medium heat. Brown meatballs for 5 minutes, then set aside. 3. Make the Sauce: * In the same pan, cook garlic on low for 3 minutes. Add onion and cook for 1 minute. * Stir in tomato sauce, cherry tomatoes (if using), liver spread (if using), and seasonings. Simmer on low for 20 minutes, stirring occasionally. 4. Simmer the Meatballs: * Add meatballs to the sauce, cover, and simmer for 20 minutes until fully cooked. Stir in fresh basil. 5. Cook the Pasta: * Boil spaghetti in salted water per package instructions. Drain and toss with a bit of sauce. 6. Serve: * Plate spaghetti, top with meatballs and sauce, and garnish with Parmesan. Tips: * Avoid overmixing the meatball mixture to keep them tender. * Simmer the sauce longer for a richer flavor. * Serve with garlic bread for the perfect meal. Enjoy your delicious Spaghetti and Meatballs! 🍝 #spaghetti #meatballs #recipe #lunchideas #dinnerideas #food #easyrecipe

Gideon General

97,500 просмотров • 1 год назад

CREAMY ITALIAN SAUSAGE RIGATONI BIG BATCH Pasta 🍝 Episode 1 Per serving (11 servings) 625 Calories 55g Protein 61g Carbs 17g Fat — LOW FAT ITALIAN SAUSAGE: 1360g (48oz) 96% ground beef 2 Tbsp Morton’s kosher salt 1 Tbsp black pepper 1 Tbsp paprika 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp Italian seasoning 1 Tbsp sugar 2 tsp crushed fennel 1 tsp red chili flakes 1 tsp baking soda 15g olive oil (add to pan when cooking) BLENDED CREAM SAUCE: 900g (32oz) cottage cheese 336g (1 can) fat free evaporated milk 120g (1 cup) Parmigiano reggiano 100g (1 cup) Fontina 60g (1/2 cup) Pecorino Romano AROMATICS: 3 diced yellow onions 20 cloves garlic 2 tsp red chili flakes 1 tsp crushed fennel 1/2 tsp black pepper 5g (1 tsp) oil PASTA: 784g (28oz) rigatoni or pasta of choice Handful of parsley and chives — 1.) Combine sausage seasoning blend thoroughly. Add to lean ground beef, mix, rest for at least 15 minutes 2.) Blend all cream sauce ingredients until smooth, place to side. 3.) Heat olive oil in a large pot. Add beef in an even layer and cook undisturbed for 5 minutes before breaking apart. Continue cooking until browned, then remove. 4.) In the same pot, brown onions. Add garlic, red chili flakes, fennel, black pepper, and olive oil. Cook 2–3 minutes. 5.) Return beef to the pot. Reduce heat to low and stir in the cream sauce. 6.) Cook rigatoni in salted water until just shy of al dente. Add to the sauce and toss to coat. Add parsley and chives if using. Thin with milk or pasta water if needed. Divide into 11 servings. As always, I recommend storing all meal preps frozen - and simply reheating in the microwave for 5-6 mins (stir once halfway)! This ensures best flavor retention over time. If the sauce seems too dry, add a small splash of milk or water while reheating 👨‍🍳 - ENTIRE RECIPE MACROS 6900 Calories 605g Protein 670g Carbs 187g Fat Adjust serving size based on your needs : 10 servings = 690 Cals, 61g Protein 12 servings = 575 Cals, 50g Protein 15 servings = 460 Cals, 40g Protein Enjoy!! #stealthhealth #mealprep #highproteinrecipe
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CREAMY ITALIAN SAUSAGE RIGATONI BIG BATCH Pasta 🍝 Episode 1 Per serving (11 servings) 625 Calories 55g Protein 61g Carbs 17g Fat — LOW FAT ITALIAN SAUSAGE: 1360g (48oz) 96% ground beef 2 Tbsp Morton’s kosher salt 1 Tbsp black pepper 1 Tbsp paprika 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp Italian seasoning 1 Tbsp sugar 2 tsp crushed fennel 1 tsp red chili flakes 1 tsp baking soda 15g olive oil (add to pan when cooking) BLENDED CREAM SAUCE: 900g (32oz) cottage cheese 336g (1 can) fat free evaporated milk 120g (1 cup) Parmigiano reggiano 100g (1 cup) Fontina 60g (1/2 cup) Pecorino Romano AROMATICS: 3 diced yellow onions 20 cloves garlic 2 tsp red chili flakes 1 tsp crushed fennel 1/2 tsp black pepper 5g (1 tsp) oil PASTA: 784g (28oz) rigatoni or pasta of choice Handful of parsley and chives — 1.) Combine sausage seasoning blend thoroughly. Add to lean ground beef, mix, rest for at least 15 minutes 2.) Blend all cream sauce ingredients until smooth, place to side. 3.) Heat olive oil in a large pot. Add beef in an even layer and cook undisturbed for 5 minutes before breaking apart. Continue cooking until browned, then remove. 4.) In the same pot, brown onions. Add garlic, red chili flakes, fennel, black pepper, and olive oil. Cook 2–3 minutes. 5.) Return beef to the pot. Reduce heat to low and stir in the cream sauce. 6.) Cook rigatoni in salted water until just shy of al dente. Add to the sauce and toss to coat. Add parsley and chives if using. Thin with milk or pasta water if needed. Divide into 11 servings. As always, I recommend storing all meal preps frozen - and simply reheating in the microwave for 5-6 mins (stir once halfway)! This ensures best flavor retention over time. If the sauce seems too dry, add a small splash of milk or water while reheating 👨‍🍳 - ENTIRE RECIPE MACROS 6900 Calories 605g Protein 670g Carbs 187g Fat Adjust serving size based on your needs : 10 servings = 690 Cals, 61g Protein 12 servings = 575 Cals, 50g Protein 15 servings = 460 Cals, 40g Protein Enjoy!! #stealthhealth #mealprep #highproteinrecipe

Stealth Health Life

841,000 просмотров • 3 месяцев назад

My new favorite pasta 🍝 recipe is below! Ditalini pasta (about 1/2 a box) 1 shallot, finely chopped 2-3 cloves garlic, minced 1 can tomato sauce 1/3 cup heavy cream 3 tbsp grated parmesan 2 tbsp chopped fresh basil Meatballs: 1 lb ground beef 1/2 cup breadcrumbs 1 egg 1-2 cloves garlic, minced 1-2 tbsp finely chopped shallot 1 tbsp finely chopped parsley 1 tsp salt Pepper Olive oil for cooking Mix all meatball ingredients until just combined. Roll into teaspoon sized balls and brown in olive oil. Remove and set aside. Cook ditalini pasta in salted boiling water until al dente. In the same pan that you cooked the meatballs in, sauté the shallot and garlic until fragrant. Add tomato sauce and simmer 3-4 minutes, then stir in the cream. Add meatballs, cooked pasta, parmesan, and basil. Toss everything together, taste for seasoning, and serve with extra parm on top 🤍🍝 #pasta #meatballs #dinnerideas #easydinner #pastarecipe
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My new favorite pasta 🍝 recipe is below! Ditalini pasta (about 1/2 a box) 1 shallot, finely chopped 2-3 cloves garlic, minced 1 can tomato sauce 1/3 cup heavy cream 3 tbsp grated parmesan 2 tbsp chopped fresh basil Meatballs: 1 lb ground beef 1/2 cup breadcrumbs 1 egg 1-2 cloves garlic, minced 1-2 tbsp finely chopped shallot 1 tbsp finely chopped parsley 1 tsp salt Pepper Olive oil for cooking Mix all meatball ingredients until just combined. Roll into teaspoon sized balls and brown in olive oil. Remove and set aside. Cook ditalini pasta in salted boiling water until al dente. In the same pan that you cooked the meatballs in, sauté the shallot and garlic until fragrant. Add tomato sauce and simmer 3-4 minutes, then stir in the cream. Add meatballs, cooked pasta, parmesan, and basil. Toss everything together, taste for seasoning, and serve with extra parm on top 🤍🍝 #pasta #meatballs #dinnerideas #easydinner #pastarecipe

thisbykelsey

11,900 просмотров • 9 месяцев назад

Honey Garlic Meatballs #meatballs #honeygarlic #easyrecipe #mealprep #dinnerideas #quickrecipes #highprotein 16 servings total 99 Cals/serving 6g Protein 5g Fat 3g Carbs 1lb Lean ground beef/pork 1/4 cup Onions (chopped) 1/4 cup Green onion (chopped) 2 cloves Garlic (chopped) 1 1/2 tsp Ginger (minced) 1 tsp Salt 1 tsp Black pepper 1 tsp Chili powder 1 1/2 tbsp Olive oil (for frying) Sauce: 1 1/2 tbsp Butter 3 cloves Garlic (chopped) 2 tbsp Honey 1/4 cup Soy sauce Slurry: 3 tbsp Water 2 tsp Cornstarch Sear meatballs in oil on med/high heat for 2-3 min Finish in oven for 10-15min at 400F Add to sauce and let cool
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Honey Garlic Meatballs #meatballs #honeygarlic #easyrecipe #mealprep #dinnerideas #quickrecipes #highprotein 16 servings total 99 Cals/serving 6g Protein 5g Fat 3g Carbs 1lb Lean ground beef/pork 1/4 cup Onions (chopped) 1/4 cup Green onion (chopped) 2 cloves Garlic (chopped) 1 1/2 tsp Ginger (minced) 1 tsp Salt 1 tsp Black pepper 1 tsp Chili powder 1 1/2 tbsp Olive oil (for frying) Sauce: 1 1/2 tbsp Butter 3 cloves Garlic (chopped) 2 tbsp Honey 1/4 cup Soy sauce Slurry: 3 tbsp Water 2 tsp Cornstarch Sear meatballs in oil on med/high heat for 2-3 min Finish in oven for 10-15min at 400F Add to sauce and let cool

saltNpiipa

254,700 просмотров • 1 год назад

Crispy Garlic Parmesan Beef Wraps 🌯🧀 Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4 INGREDIENTS Garlic Parmesan Beef Filling 1 lb ground beef (80/20) 2 tbsp olive oil 1 yellow onion, finely diced 1 tbsp fresh garlic, minced 1 1/2 tbsp tomato paste 1 tbsp garlic powder 1 tsp onion powder 1 tsp Italian seasoning 1 tsp black pepper Salt to taste 1 tbsp Worcestershire sauce 1/2 cup beef broth or water 1/2 cup grated Parmesan cheese Garlic Parmesan Sauce 1/2 cup mayonnaise 1/3 cup freshly grated Parmesan cheese 2 cloves garlic, finely grated 1 tsp lemon juice 1 tbsp fresh parsley, chopped 1/2 tsp garlic powder 1/4 tsp black pepper Pinch of salt Assembly 4 large tortilla wraps 1 1/2 cups shredded mozzarella cheese 1/2 cup caramelized onions 2 tbsp garlic butter Oil for pan frying INSTRUCTIONS 1. Heat olive oil in a skillet over medium-high heat. Sauté diced onion for 3–4 minutes until soft, then add garlic for 30 seconds. 2. Add ground beef and cook until browned. Drain excess fat, then stir in tomato paste, salt, pepper, garlic powder, onion powder, and Italian seasoning for 1–2 minutes. 3. Pour in Worcestershire sauce and beef broth. Simmer uncovered for 5–7 minutes until liquid reduces. Turn off heat and stir in Parmesan. 4. Whisk together all sauce ingredients until smooth and chill until ready. 5. Lay out tortillas and spread 1 tbsp sauce near the center. Layer with 1/4 cup beef, 2 tbsp mozzarella, and caramelized onions. Fold bottom up, tuck sides in, and roll tightly. 6. Heat oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side until golden and crispy, brushing with garlic butter. 7. Rest for 1–2 minutes, slice in half, and serve with extra sauce for dipping. #recipe #cooking #asmr #foodtok
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Crispy Garlic Parmesan Beef Wraps 🌯🧀 Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4 INGREDIENTS Garlic Parmesan Beef Filling 1 lb ground beef (80/20) 2 tbsp olive oil 1 yellow onion, finely diced 1 tbsp fresh garlic, minced 1 1/2 tbsp tomato paste 1 tbsp garlic powder 1 tsp onion powder 1 tsp Italian seasoning 1 tsp black pepper Salt to taste 1 tbsp Worcestershire sauce 1/2 cup beef broth or water 1/2 cup grated Parmesan cheese Garlic Parmesan Sauce 1/2 cup mayonnaise 1/3 cup freshly grated Parmesan cheese 2 cloves garlic, finely grated 1 tsp lemon juice 1 tbsp fresh parsley, chopped 1/2 tsp garlic powder 1/4 tsp black pepper Pinch of salt Assembly 4 large tortilla wraps 1 1/2 cups shredded mozzarella cheese 1/2 cup caramelized onions 2 tbsp garlic butter Oil for pan frying INSTRUCTIONS 1. Heat olive oil in a skillet over medium-high heat. Sauté diced onion for 3–4 minutes until soft, then add garlic for 30 seconds. 2. Add ground beef and cook until browned. Drain excess fat, then stir in tomato paste, salt, pepper, garlic powder, onion powder, and Italian seasoning for 1–2 minutes. 3. Pour in Worcestershire sauce and beef broth. Simmer uncovered for 5–7 minutes until liquid reduces. Turn off heat and stir in Parmesan. 4. Whisk together all sauce ingredients until smooth and chill until ready. 5. Lay out tortillas and spread 1 tbsp sauce near the center. Layer with 1/4 cup beef, 2 tbsp mozzarella, and caramelized onions. Fold bottom up, tuck sides in, and roll tightly. 6. Heat oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side until golden and crispy, brushing with garlic butter. 7. Rest for 1–2 minutes, slice in half, and serve with extra sauce for dipping. #recipe #cooking #asmr #foodtok

Zach Choi

24,400 просмотров • 5 часов назад

Recipe (serves 4): 🍝300g spaghetti 🍝1 white onion 🍝1 tsp minced garlic 🍝1 tsp crushed chillies 🍝400g tomato passata with basil 🍝400g crushed tomatoes 🍝100ml pasta water 🍝1 tbsp smoked paprika 🍝salt and pepper, to your liking 🍝8 meatballs 🍝10g grated parmesan 🍝fresh basil Method: 👩🏽‍🍳boil pasta in water with salt 👩🏽‍🍳fry onions until slightly soft, then add the garlic and chilli 👩🏽‍🍳fry together for 2 minutes, then add in the passata, crushed tomatoes and pasta water 👩🏽‍🍳once the sauce starts to bubble, mix in the smoked paprika, salt & pepper and add in the meatballs 👩🏽‍🍳toss meatballs around for 2-3 minutes until coated in sauce, then reduce to a simmer for ~ 10 minutes 👩🏽‍🍳once pasta is cooked, drain the water, add in back into your pot, then mix ~ 4 heaped spoons of sauce in with it 👩🏽‍🍳divide pasta equally into 4, top each portion with 2 meatballs each, then divide any remaining sauce on top of them 👩🏽‍🍳garnish each portion with parmesan and fresh basil Macros per portion: 📊574kcals - 36P | 12F | 80C | 6Fi #meatballs #pasta #highprotein
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Recipe (serves 4): 🍝300g spaghetti 🍝1 white onion 🍝1 tsp minced garlic 🍝1 tsp crushed chillies 🍝400g tomato passata with basil 🍝400g crushed tomatoes 🍝100ml pasta water 🍝1 tbsp smoked paprika 🍝salt and pepper, to your liking 🍝8 meatballs 🍝10g grated parmesan 🍝fresh basil Method: 👩🏽‍🍳boil pasta in water with salt 👩🏽‍🍳fry onions until slightly soft, then add the garlic and chilli 👩🏽‍🍳fry together for 2 minutes, then add in the passata, crushed tomatoes and pasta water 👩🏽‍🍳once the sauce starts to bubble, mix in the smoked paprika, salt & pepper and add in the meatballs 👩🏽‍🍳toss meatballs around for 2-3 minutes until coated in sauce, then reduce to a simmer for ~ 10 minutes 👩🏽‍🍳once pasta is cooked, drain the water, add in back into your pot, then mix ~ 4 heaped spoons of sauce in with it 👩🏽‍🍳divide pasta equally into 4, top each portion with 2 meatballs each, then divide any remaining sauce on top of them 👩🏽‍🍳garnish each portion with parmesan and fresh basil Macros per portion: 📊574kcals - 36P | 12F | 80C | 6Fi #meatballs #pasta #highprotein

Piera Cafolla / Plates & Plans

118,500 просмотров • 3 месяцев назад

One-Pan Mini Meatball Pasta with Vodka Sauce 🍅 homemade mini meatballs & vodka sauce, melty mozzarella, all made in one pan… what could be better?! This easy weeknight pasta recipe is comfort food at its finest. ❤️‍🔥 Skip to step 5 if you want to use premade meatballs! Serves 4-6 For the meatballs: • ½ lb 80/20 ground beef • ½ lb ground pork • ½ cup Italian-seasoned breadcrumbs • ⅓ cup whole milk • ⅓ cup finely grated Parmesan • 1 large egg • 2 cloves garlic, finely minced • 2 tbsp fresh parsley, finely chopped • 1 tsp Italian seasoning • 1/2 tsp Salt, pepper, dried parsley, and red pepper flakes • 1 tbsp olive oil, for cooking For the pasta: • 3 to 3½ cups chicken broth (start with 3, add more if needed) • 2 cups vodka sauce • Pasta (about 1 lb), I used shellbows • ¾ cup shredded mozzarella cheese • 1 tbsp fresh parsley, chopped 🤌🏼 How to: 1. To start the mini meatballs, in a large bowl, stir together the breadcrumbs and milk. Let sit 2-3 minutes until absorbed. 2. Add the beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes to the bowl. Gently mix by hand just until combined, don’t overmix. 3. Roll into small meatballs, ¾-1 inch each (should make about 35-40 total). 4. Heat 1 tbsp olive oil in a large, wide skillet or braiser over medium heat. Add meatballs in a single layer, working in batches if needed. Cook 3-4 minutes per side until browned all over, then set aside. 5. Add pasta directly into the skillet along with the chicken broth and vodka sauce. Cover and simmer for 10-12 minutes, or until your pasta is al dente, stirring occasionally and adding a splash more broth if the pan looks dry. 6. Mix in your mini meatballs and let them finish cooking through in the sauce for a few minutes, until they reach 160°F in the center. Top with mozzarella and parsley, cover, and let the cheese melt. #pastarecipe #easydinner #vodkapasta #creatorsearchinsights #cookingstuff
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One-Pan Mini Meatball Pasta with Vodka Sauce 🍅 homemade mini meatballs & vodka sauce, melty mozzarella, all made in one pan… what could be better?! This easy weeknight pasta recipe is comfort food at its finest. ❤️‍🔥 Skip to step 5 if you want to use premade meatballs! Serves 4-6 For the meatballs: • ½ lb 80/20 ground beef • ½ lb ground pork • ½ cup Italian-seasoned breadcrumbs • ⅓ cup whole milk • ⅓ cup finely grated Parmesan • 1 large egg • 2 cloves garlic, finely minced • 2 tbsp fresh parsley, finely chopped • 1 tsp Italian seasoning • 1/2 tsp Salt, pepper, dried parsley, and red pepper flakes • 1 tbsp olive oil, for cooking For the pasta: • 3 to 3½ cups chicken broth (start with 3, add more if needed) • 2 cups vodka sauce • Pasta (about 1 lb), I used shellbows • ¾ cup shredded mozzarella cheese • 1 tbsp fresh parsley, chopped 🤌🏼 How to: 1. To start the mini meatballs, in a large bowl, stir together the breadcrumbs and milk. Let sit 2-3 minutes until absorbed. 2. Add the beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes to the bowl. Gently mix by hand just until combined, don’t overmix. 3. Roll into small meatballs, ¾-1 inch each (should make about 35-40 total). 4. Heat 1 tbsp olive oil in a large, wide skillet or braiser over medium heat. Add meatballs in a single layer, working in batches if needed. Cook 3-4 minutes per side until browned all over, then set aside. 5. Add pasta directly into the skillet along with the chicken broth and vodka sauce. Cover and simmer for 10-12 minutes, or until your pasta is al dente, stirring occasionally and adding a splash more broth if the pan looks dry. 6. Mix in your mini meatballs and let them finish cooking through in the sauce for a few minutes, until they reach 160°F in the center. Top with mozzarella and parsley, cover, and let the cheese melt. #pastarecipe #easydinner #vodkapasta #creatorsearchinsights #cookingstuff

Carly’s Cookbook 🤌🏼

35,200 просмотров • 2 месяцев назад

BIG BATCH SERIES, Episode 2 Big Batch Baked Ziti Makes 15 servings: 610 Calories 45g Protein 72g Carbs 15g Fat — Meat Sauce 30g (2 Tbsp) olive oil 2 yellow onions 1360g (48oz) 96% lean ground beef 170g (6oz) tomato paste 1360g (2 24oz jars) marinara sauce 300g (1.5 cups) red lentils 900g (4 cups) beef bone broth Seasonings: 1.5 Tbsp coarse kosher salt 2 Tbsp garlic powder 2 Tbsp Italian seasoning 2 tsp black pepper Pasta 900g (32oz) ziti pasta Cheese Mixture 240g (1 cup) 2% cottage cheese 240g (1 cup) part-skim ricotta 50g (1/2 cup) Parmigiano Reggiano Handful chopped fresh basil Topping 228g (2 cups) part-skim mozzarella, shredded 340g (1 1/2 cups) marinara sauce - Equipment needed: - Large stockpot or Dutch oven (6qt+ recommended) - Handi-foil medium foil roaster rack - Instructions: 1. Cook diced onions in olive oil w large pinch of salt until softened and lightly browned. Push to the side or remove, add beef, and sear until browned, then break up and combine. Add tomato paste and seasonings and cook until darkened (5 mins) 2. Add dry lentils, bone broth, and marinara, bring to a boil, then cover and simmer until lentils are soft and sauce is thickened (45-60 mins) 3. Cook ziti in salted water until just al dente, then drain. Add pasta to a large foil roaster rack, combine with meat sauce and cheese mixture, mix thoroughly, then top with marinara and mozzarella 4. Bake uncovered at 400 degrees for 20-30 minutes or until cheese is melted and browned, then let sit 10 minutes before serving Split into 15 even servings, store frozen, and enjoy! Additional notes: - Make sure to taste the meat sauce and the pasta for salt before combining. If either taste bland, adjust salt to taste - Lentils will retain some texture when cooked this way (in an acidic sauce) - I find it’s a positive and they break down more in the finished dish, but if you want them softer, just add the tomato sauce after simmering for 30-45 mins #stealthhealth #mealprep
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BIG BATCH SERIES, Episode 2 Big Batch Baked Ziti Makes 15 servings: 610 Calories 45g Protein 72g Carbs 15g Fat — Meat Sauce 30g (2 Tbsp) olive oil 2 yellow onions 1360g (48oz) 96% lean ground beef 170g (6oz) tomato paste 1360g (2 24oz jars) marinara sauce 300g (1.5 cups) red lentils 900g (4 cups) beef bone broth Seasonings: 1.5 Tbsp coarse kosher salt 2 Tbsp garlic powder 2 Tbsp Italian seasoning 2 tsp black pepper Pasta 900g (32oz) ziti pasta Cheese Mixture 240g (1 cup) 2% cottage cheese 240g (1 cup) part-skim ricotta 50g (1/2 cup) Parmigiano Reggiano Handful chopped fresh basil Topping 228g (2 cups) part-skim mozzarella, shredded 340g (1 1/2 cups) marinara sauce - Equipment needed: - Large stockpot or Dutch oven (6qt+ recommended) - Handi-foil medium foil roaster rack - Instructions: 1. Cook diced onions in olive oil w large pinch of salt until softened and lightly browned. Push to the side or remove, add beef, and sear until browned, then break up and combine. Add tomato paste and seasonings and cook until darkened (5 mins) 2. Add dry lentils, bone broth, and marinara, bring to a boil, then cover and simmer until lentils are soft and sauce is thickened (45-60 mins) 3. Cook ziti in salted water until just al dente, then drain. Add pasta to a large foil roaster rack, combine with meat sauce and cheese mixture, mix thoroughly, then top with marinara and mozzarella 4. Bake uncovered at 400 degrees for 20-30 minutes or until cheese is melted and browned, then let sit 10 minutes before serving Split into 15 even servings, store frozen, and enjoy! Additional notes: - Make sure to taste the meat sauce and the pasta for salt before combining. If either taste bland, adjust salt to taste - Lentils will retain some texture when cooked this way (in an acidic sauce) - I find it’s a positive and they break down more in the finished dish, but if you want them softer, just add the tomato sauce after simmering for 30-45 mins #stealthhealth #mealprep

Stealth Health Life

177,700 просмотров • 6 месяцев назад

The Secret to Soft, Tender Meatballs! No frying or baking! The secret to making soft, juicy Italian meatballs is cooking them directly in the sauce. AD🇮🇹I'm using @Bionaturae San Marzano and Strained Tomatoes for a beautifully textured sauce. I love that Bionaturae products are 100% organic and made in Italy! Craving classic Italian meatballs? Italian Meatballs Recipe For the Tomato Sauce: 2 cans @bionaturae San Marzano Tomatoes 2 jars @bionaturae Strained Tomatoes Extra virgin olive oil 3 garlic cloves Fresh basil 1/2 cup water Salt & black pepper For the Meatballs: 1 lb (454 g) ground beef 1/2 lb (227 g) ground pork 2 slices of bread, soaked in milk and squeezed 1 large egg 1 cup grated Parmigiano Reggiano 1 garlic clove, grated Fresh parsley, chopped Salt & black pepper Instructions: 1. Heat olive oil in a large pot with the garlic until fragrant. 2. Crush the Bionaturae San Marzano tomatoes and add them to the pot along with the strained tomatoes, water, basil, salt, and pepper. Stir and bring to a gentle simmer. 3. In a large bowl, combine beef, pork, soaked bread, egg, Parmigiano, grated garlic, chopped parsley, salt, and pepper. Mix it all up! 4. Shape the mixture into meatballs and drop them directly into the simmering sauce. 5. Cover and simmer on low heat for about 40 minutes, stirring gently occasionally, until the meatballs are fully cooked. #italianfood #easyrecipe #fyp
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The Secret to Soft, Tender Meatballs! No frying or baking! The secret to making soft, juicy Italian meatballs is cooking them directly in the sauce. AD🇮🇹I'm using @Bionaturae San Marzano and Strained Tomatoes for a beautifully textured sauce. I love that Bionaturae products are 100% organic and made in Italy! Craving classic Italian meatballs? Italian Meatballs Recipe For the Tomato Sauce: 2 cans @bionaturae San Marzano Tomatoes 2 jars @bionaturae Strained Tomatoes Extra virgin olive oil 3 garlic cloves Fresh basil 1/2 cup water Salt & black pepper For the Meatballs: 1 lb (454 g) ground beef 1/2 lb (227 g) ground pork 2 slices of bread, soaked in milk and squeezed 1 large egg 1 cup grated Parmigiano Reggiano 1 garlic clove, grated Fresh parsley, chopped Salt & black pepper Instructions: 1. Heat olive oil in a large pot with the garlic until fragrant. 2. Crush the Bionaturae San Marzano tomatoes and add them to the pot along with the strained tomatoes, water, basil, salt, and pepper. Stir and bring to a gentle simmer. 3. In a large bowl, combine beef, pork, soaked bread, egg, Parmigiano, grated garlic, chopped parsley, salt, and pepper. Mix it all up! 4. Shape the mixture into meatballs and drop them directly into the simmering sauce. 5. Cover and simmer on low heat for about 40 minutes, stirring gently occasionally, until the meatballs are fully cooked. #italianfood #easyrecipe #fyp

Giovanni Siracusa

124,800 просмотров • 10 дней назад

Creamy Steak Pasta BIG BATCH Meal Prep, Episode 5 Per Serving (Makes 10) 690 Calories 51g Protein 74g Carbs 20g Fat - Steak 900g (32 oz) flank steak Salt and black pepper 30g (2 Tbsp) avocado oil Sauce Base: 2 large sweet onions 900g (32 oz) beef bone broth 1 Tbsp black pepper + 1 tsp thyme Garlic powder + Kinders Caramelized Onion Butter seasoning (optional) Cream Sauce: 120g (0.5 cup) reduced fat cream cheese 354g (1 can) fat free evaporated milk 600g (2.5 cups) cottage cheese Black pepper + Garlic powder to taste Cheeses: 80g (3/4 cup) Parmigiano reggiano 100g (1 cup) Gruyère Pasta: 900g (32 oz) penne - Instructions 1.) Season steak heavily with salt, lightly with black pepper, and rest on a wire rack for 1–4 hours, or cook immediately 2.) Heat oil in a large pot over high heat. Sear steak 4–6 minutes per side until deeply browned (work in batches if needed). Transfer to a cutting board and rest while finishing everything else 3.) In the same pot, add onions, deglaze with water, and cook until browned. Add pepper, thyme, garlic powder, and kinders caramelized onion seasoning. Add beef bone broth and boil until fully reduced. 4.) While beef bone broth reduces, in a separate pot cook pasta until al dente, and dice steak 5.) Blend cream cheese, evaporated milk, and cottage cheese until smooth. Reduce heat on pot to low and whisk in the cream sauce until combined. 6.) Add pasta, steak, and parmesan. Mix, then add Gruyère and mix again. Cover and cook on low for 10–15 minutes until thickened. Split into 10 even servings, and enjoy! — #stealthhealth #mealprep #mealpreprecipes #bigbatch
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Creamy Steak Pasta BIG BATCH Meal Prep, Episode 5 Per Serving (Makes 10) 690 Calories 51g Protein 74g Carbs 20g Fat - Steak 900g (32 oz) flank steak Salt and black pepper 30g (2 Tbsp) avocado oil Sauce Base: 2 large sweet onions 900g (32 oz) beef bone broth 1 Tbsp black pepper + 1 tsp thyme Garlic powder + Kinders Caramelized Onion Butter seasoning (optional) Cream Sauce: 120g (0.5 cup) reduced fat cream cheese 354g (1 can) fat free evaporated milk 600g (2.5 cups) cottage cheese Black pepper + Garlic powder to taste Cheeses: 80g (3/4 cup) Parmigiano reggiano 100g (1 cup) Gruyère Pasta: 900g (32 oz) penne - Instructions 1.) Season steak heavily with salt, lightly with black pepper, and rest on a wire rack for 1–4 hours, or cook immediately 2.) Heat oil in a large pot over high heat. Sear steak 4–6 minutes per side until deeply browned (work in batches if needed). Transfer to a cutting board and rest while finishing everything else 3.) In the same pot, add onions, deglaze with water, and cook until browned. Add pepper, thyme, garlic powder, and kinders caramelized onion seasoning. Add beef bone broth and boil until fully reduced. 4.) While beef bone broth reduces, in a separate pot cook pasta until al dente, and dice steak 5.) Blend cream cheese, evaporated milk, and cottage cheese until smooth. Reduce heat on pot to low and whisk in the cream sauce until combined. 6.) Add pasta, steak, and parmesan. Mix, then add Gruyère and mix again. Cover and cook on low for 10–15 minutes until thickened. Split into 10 even servings, and enjoy! — #stealthhealth #mealprep #mealpreprecipes #bigbatch

Stealth Health Life

203,600 просмотров • 6 месяцев назад

CHILI CHEESE RICE BOWLS BIG BATCH Bowls 🍚 Episode 1 Per Bowl (Makes 10): 655 Calories 52g Protein 73g Carbs 15g Fat - Rice: 720g (4 cups) long grain rice 900g (32oz) beef bone broth 10g (2 packets) Sazón Peppers & Onions: 45g (3 Tbsp) olive oil 3 red bell peppers, diced 3 green bell peppers, diced 2 yellow onions, diced Beef & Seasonings: 1350g (48oz) 96% ground beef 140g (1 can) tomato paste 2 Tbsp chipotle chili powder 1 Tbsp black pepper 1 Tbsp cumin 1 Tbsp coarse salt Chili Add-Ins: 425g (1 can) black beans, drained 450g (16oz) beef bone broth 1 Tbsp cornstarch + 1 Tbsp cold water High-Protein Nacho Cheese Sauce 450g (16oz) 2% cottage cheese 240g (1 cup) fat-free milk 30g (1/4 cup) cheddar cheese powder 10 slices reduced-fat American cheese - Instructions 1.) Add rice, beef bone broth and Sazón to a large rice cooker and cook. Alternatively, cook on the stovetop. 2.) Heat olive oil in a large pot. Add peppers and onions and cook until softened and browned. Push to the side, add beef and brown. Mix in tomato paste and seasonings and cook about 5 minutes, until beef is cooked through. 3.) Add black beans, then beef bone broth and cornstarch slurry (corn starch mixed with cold water). Simmer until completely thickened. I usually simmer while I prep the cheese sauce and while the rice finishes cooking. 4.) Blend cottage cheese, milk and cheddar powder until completely liquified. Add American cheese and blend again until smooth and creamy. 5.) Divide rice between 10 bowls. Add a spoonful of cheese sauce, chili, then more cheese sauce over the top. Garnish with chives or green onions, and enjoy! These store frozen and reheat VERY well. My favorite method is to place in the microwave straight from frozen for 5-6 minutes, covered, then letting it sit for another 5-6 minutes covered to finish. This allows the food to gently finish coming up to heat and creates the best texture. #stealthhealth #bigbatch #mealprep #bigbatchmeals #highproteinrecipes
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CHILI CHEESE RICE BOWLS BIG BATCH Bowls 🍚 Episode 1 Per Bowl (Makes 10): 655 Calories 52g Protein 73g Carbs 15g Fat - Rice: 720g (4 cups) long grain rice 900g (32oz) beef bone broth 10g (2 packets) Sazón Peppers & Onions: 45g (3 Tbsp) olive oil 3 red bell peppers, diced 3 green bell peppers, diced 2 yellow onions, diced Beef & Seasonings: 1350g (48oz) 96% ground beef 140g (1 can) tomato paste 2 Tbsp chipotle chili powder 1 Tbsp black pepper 1 Tbsp cumin 1 Tbsp coarse salt Chili Add-Ins: 425g (1 can) black beans, drained 450g (16oz) beef bone broth 1 Tbsp cornstarch + 1 Tbsp cold water High-Protein Nacho Cheese Sauce 450g (16oz) 2% cottage cheese 240g (1 cup) fat-free milk 30g (1/4 cup) cheddar cheese powder 10 slices reduced-fat American cheese - Instructions 1.) Add rice, beef bone broth and Sazón to a large rice cooker and cook. Alternatively, cook on the stovetop. 2.) Heat olive oil in a large pot. Add peppers and onions and cook until softened and browned. Push to the side, add beef and brown. Mix in tomato paste and seasonings and cook about 5 minutes, until beef is cooked through. 3.) Add black beans, then beef bone broth and cornstarch slurry (corn starch mixed with cold water). Simmer until completely thickened. I usually simmer while I prep the cheese sauce and while the rice finishes cooking. 4.) Blend cottage cheese, milk and cheddar powder until completely liquified. Add American cheese and blend again until smooth and creamy. 5.) Divide rice between 10 bowls. Add a spoonful of cheese sauce, chili, then more cheese sauce over the top. Garnish with chives or green onions, and enjoy! These store frozen and reheat VERY well. My favorite method is to place in the microwave straight from frozen for 5-6 minutes, covered, then letting it sit for another 5-6 minutes covered to finish. This allows the food to gently finish coming up to heat and creates the best texture. #stealthhealth #bigbatch #mealprep #bigbatchmeals #highproteinrecipes

Stealth Health Life

297,300 просмотров • 1 месяц назад

Sticky Honey Garlic Meatballs & Broccoli Skillet Ingredients: 1 bag frozen meatballs 1–1½ lbs fresh broccoli, cut into florets 1 tbsp olive oil ¼ cup water ½ cup honey ⅓ cup low-sodium soy sauce ⅓ cup ketchup 2 tbsp minced garlic 1½ tbsp rice vinegar 1 tsp ground ginger 1½ tbsp cornstarch + 3 tbsp cold water Directions: 1. Heat olive oil in a large skillet over medium heat. Add frozen meatballs and cook according to package directions until browned and heated through to 165°F. Remove and set aside. 2. Add broccoli and ¼ cup water to the skillet. Cover and steam for 3–4 minutes. Remove the lid and cook another 2–3 minutes. 3. Whisk together honey, soy sauce, ketchup, garlic, vinegar, ginger, and sesame oil. 4. Pour sauce into the skillet with the broccoli and bring to a gentle simmer. Stir in the cornstarch mixed with cold water and cook until thickened. 5. Add meatballs back to the skillet and toss everything together until coated in that sticky honey garlic sauce. Simmer for 2–3 minutes. 6. Serve over cooked white rice. #EasyDinnerIdeas #FamilyDinner #BudgetFriendlyMeals #WeeknightDinner #OnePanDinner
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Sticky Honey Garlic Meatballs & Broccoli Skillet Ingredients: 1 bag frozen meatballs 1–1½ lbs fresh broccoli, cut into florets 1 tbsp olive oil ¼ cup water ½ cup honey ⅓ cup low-sodium soy sauce ⅓ cup ketchup 2 tbsp minced garlic 1½ tbsp rice vinegar 1 tsp ground ginger 1½ tbsp cornstarch + 3 tbsp cold water Directions: 1. Heat olive oil in a large skillet over medium heat. Add frozen meatballs and cook according to package directions until browned and heated through to 165°F. Remove and set aside. 2. Add broccoli and ¼ cup water to the skillet. Cover and steam for 3–4 minutes. Remove the lid and cook another 2–3 minutes. 3. Whisk together honey, soy sauce, ketchup, garlic, vinegar, ginger, and sesame oil. 4. Pour sauce into the skillet with the broccoli and bring to a gentle simmer. Stir in the cornstarch mixed with cold water and cook until thickened. 5. Add meatballs back to the skillet and toss everything together until coated in that sticky honey garlic sauce. Simmer for 2–3 minutes. 6. Serve over cooked white rice. #EasyDinnerIdeas #FamilyDinner #BudgetFriendlyMeals #WeeknightDinner #OnePanDinner

Autumn Jackpot

93,400 просмотров • 13 дней назад

Creamy fajita pasta Ingredients For the chicken: 1 lb boneless chicken breast , cut into small cubes Salt to taste 1 tbsp garlic powder 1 tbsp smoked paprika powder 1/4 tsp chili powder 1/2 tsp black pepper 1/2 tsp cumin powder 2 tbsp oil + more for cooking For the veggies: 1 cup mixed bell pepper, thinly sliced 1/2 red onion, sliced 1 tbsp oil For the sauce: 1 tbsp oil 2 tbsp butter 2 tbsp tomato paste 5-6 cloves of garlic, minced 1/2 cup unsweetened heavy whipping cream 1/2 cup chicken stock 8oz cheddar cheese , shredded 1 tbsp freshly chopped parsley Salt to taste 1 tsp black pepper 1 tsp smoked paprika powder 1 tsp red pepper flakes 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tsp cumin powder To assemble: 8oz Penne Pasta ( boiled according to packet instructions ) Method: Marinade the chicken: In a bowl add chicken, season with salt , pepper, chili powder, paprika powder, garlic powder, cumin powder. Add oil and mix until well combined. Marinate for at least an hour. In a pan heat some oil , add marinated chicken and cook for 8-10 min or until cooked through. Remove and set aside In the same pan add some more oil, add bell peppers and onions, sauté for 2-3 min until onions are translucent and peppers are slightly tender. Remove and set aside Now in the same pan add oil and butter on medium low heat, once the butter is melted add garlic. Sauté for 1 min or until fragrant. Add tomato paste and spices, salt , pepper, red pepper flakes, paprika, garlic powder, cumin. Mix to combine. Add in chicken stock and heavy whipping cream. Bring the mixture to boil. And cook until the sauce thickens . Add in shredded cheddar cheese. Mix and cook on medium low until the sauce has thickened. Add parsley and mix. Add sautéed vegetables , boiled pasta and chicken. Mix until well combined. Garnish with Italian seasoning and serve warm. #recipe #fajitapasta #pasta
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Creamy fajita pasta Ingredients For the chicken: 1 lb boneless chicken breast , cut into small cubes Salt to taste 1 tbsp garlic powder 1 tbsp smoked paprika powder 1/4 tsp chili powder 1/2 tsp black pepper 1/2 tsp cumin powder 2 tbsp oil + more for cooking For the veggies: 1 cup mixed bell pepper, thinly sliced 1/2 red onion, sliced 1 tbsp oil For the sauce: 1 tbsp oil 2 tbsp butter 2 tbsp tomato paste 5-6 cloves of garlic, minced 1/2 cup unsweetened heavy whipping cream 1/2 cup chicken stock 8oz cheddar cheese , shredded 1 tbsp freshly chopped parsley Salt to taste 1 tsp black pepper 1 tsp smoked paprika powder 1 tsp red pepper flakes 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tsp cumin powder To assemble: 8oz Penne Pasta ( boiled according to packet instructions ) Method: Marinade the chicken: In a bowl add chicken, season with salt , pepper, chili powder, paprika powder, garlic powder, cumin powder. Add oil and mix until well combined. Marinate for at least an hour. In a pan heat some oil , add marinated chicken and cook for 8-10 min or until cooked through. Remove and set aside In the same pan add some more oil, add bell peppers and onions, sauté for 2-3 min until onions are translucent and peppers are slightly tender. Remove and set aside Now in the same pan add oil and butter on medium low heat, once the butter is melted add garlic. Sauté for 1 min or until fragrant. Add tomato paste and spices, salt , pepper, red pepper flakes, paprika, garlic powder, cumin. Mix to combine. Add in chicken stock and heavy whipping cream. Bring the mixture to boil. And cook until the sauce thickens . Add in shredded cheddar cheese. Mix and cook on medium low until the sauce has thickened. Add parsley and mix. Add sautéed vegetables , boiled pasta and chicken. Mix until well combined. Garnish with Italian seasoning and serve warm. #recipe #fajitapasta #pasta

iramsfoodstory

1,900,000 просмотров • 1 год назад

Crispy cheeseburger wraps Ingredients For the beef mixture: 1 lb ground beef ( 80% lean, 20% fat ) 2 tbsp oil 1 yellow onion, finely diced 1 tbsp fresh garlic, minced 1 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tbsp garlic powder 2 tsp smoked paprika powder 1 tsp onion powder 1 large jalapeño, chopped 1 tbsp Worcestershire sauce 1/2 cup water For the cheese burger sauce: 1/2 cup mayonnaise 2 tbsp ketchup 1 tbsp yellow mustard 1/2 tsp Worcestershire sauce 1 1/2 tbsp finely minced dill pickles 1 tbsp pickle juice 1 tsp finely minced onion 1/2 tsp garlic powder 1/4 tsp smoked paprika 1/2 tsp sugar 1/4 tsp black pepper To assemble: 9 medium tortilla wraps 1 1/2 cup Mexican style four cheese 1/2 cup caramelized onions 1/3 cup picked jalapeños, chopped Oil for pan frying Method: Heat 1 tbsp oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Add beef and cook, breaking it up, until browned and fully cooked. Drain excess fat if needed, leaving a little behind. Add tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder. Cook 1–2 minutes. Add Worcestershire sauce jalapeños and water. Simmer uncovered 5–7 minutes, stirring occasionally, until the liquid has completely reduced and the beef is moist but not watery. Taste and adjust salt if needed. Remove from heat and cool slightly. For the sauce, mix mayonnaise, ketchup, mustard, Worcestershire sauce, pickles, pickle juice, onion, garlic powder, smoked paprika, sugar and black pepper until smooth. Refrigerate until ready to use. Lay out the tortillas and spread about 1 tbsp sauce slightly below the center. Add about 1/4 cup beef, 2 tbsp cheese, caramelized onions and pickled jalapeños. Fold the bottom over the filling, fold in the sides and roll tightly. Heat a thin layer of oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crispy. Continue cooking until all sides are crisp and the cheese is melted. Rest 1–2 minutes, slice in half and serve immediately with extra cheeseburger sauce. #recipe #cheeseburger
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Crispy cheeseburger wraps Ingredients For the beef mixture: 1 lb ground beef ( 80% lean, 20% fat ) 2 tbsp oil 1 yellow onion, finely diced 1 tbsp fresh garlic, minced 1 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tbsp garlic powder 2 tsp smoked paprika powder 1 tsp onion powder 1 large jalapeño, chopped 1 tbsp Worcestershire sauce 1/2 cup water For the cheese burger sauce: 1/2 cup mayonnaise 2 tbsp ketchup 1 tbsp yellow mustard 1/2 tsp Worcestershire sauce 1 1/2 tbsp finely minced dill pickles 1 tbsp pickle juice 1 tsp finely minced onion 1/2 tsp garlic powder 1/4 tsp smoked paprika 1/2 tsp sugar 1/4 tsp black pepper To assemble: 9 medium tortilla wraps 1 1/2 cup Mexican style four cheese 1/2 cup caramelized onions 1/3 cup picked jalapeños, chopped Oil for pan frying Method: Heat 1 tbsp oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Add beef and cook, breaking it up, until browned and fully cooked. Drain excess fat if needed, leaving a little behind. Add tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder. Cook 1–2 minutes. Add Worcestershire sauce jalapeños and water. Simmer uncovered 5–7 minutes, stirring occasionally, until the liquid has completely reduced and the beef is moist but not watery. Taste and adjust salt if needed. Remove from heat and cool slightly. For the sauce, mix mayonnaise, ketchup, mustard, Worcestershire sauce, pickles, pickle juice, onion, garlic powder, smoked paprika, sugar and black pepper until smooth. Refrigerate until ready to use. Lay out the tortillas and spread about 1 tbsp sauce slightly below the center. Add about 1/4 cup beef, 2 tbsp cheese, caramelized onions and pickled jalapeños. Fold the bottom over the filling, fold in the sides and roll tightly. Heat a thin layer of oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crispy. Continue cooking until all sides are crisp and the cheese is melted. Rest 1–2 minutes, slice in half and serve immediately with extra cheeseburger sauce. #recipe #cheeseburger

iramsfoodstory

16,700,000 просмотров • 1 месяц назад

Lasagna Soup might just be better rhan the baked version. FULL RECIPE BELOW. Ingredients: - 1 lb ground beef -1 lb ground Italian sausage - 1 onion, diced - 3 cloves garlic, minced - 6-8 cups beef broth - 2 cups crushed tomato sauce - 1 can (14.5 oz) diced tomatoes (optional) - 3 Tbsp tomato paste - 1 tsp Italian seasoning - 1 Tbsp all purpose seasoning (Natures Seasoning) - 1/2 tsp salt to taste - 1/4 tsp black pepper to taste - 12-15 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cups fresh spinach, chopped (optional) - Fresh basil, chopped (for garnish) Instructions: 1. Cook the Beef and Sausage: In a large pot or Dutch oven, cook the ground beef and sausage over medium heat until browned. Drain any excess fat. 2. Sauté Vegetables: Add the diced onion, peppers, carrots, celery, and garlic to the pot and cook until the onions are translucent, about 5 minutes. 3. Add Liquids and Seasonings: add tomato paste and cook out 2-3 minutes. Next, Pour in the beef broth, tomato sauce, and diced tomatoes. Stir in the Italian seasoning, natures seasoning, salt, and black pepper. Bring to a boil. 4. Cook Noodles: Add the broken lasagna noodles to the pot and reduce the heat to a simmer. Cook until the noodles are tender, about 10-12 minutes. 6. Serve: Ladle the soup into bowls and garnish with fresh basil. Top with ricotta mixture. #soup #soupseason #lasagnasoup #onestopchop
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Lasagna Soup might just be better rhan the baked version. FULL RECIPE BELOW. Ingredients: - 1 lb ground beef -1 lb ground Italian sausage - 1 onion, diced - 3 cloves garlic, minced - 6-8 cups beef broth - 2 cups crushed tomato sauce - 1 can (14.5 oz) diced tomatoes (optional) - 3 Tbsp tomato paste - 1 tsp Italian seasoning - 1 Tbsp all purpose seasoning (Natures Seasoning) - 1/2 tsp salt to taste - 1/4 tsp black pepper to taste - 12-15 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cups fresh spinach, chopped (optional) - Fresh basil, chopped (for garnish) Instructions: 1. Cook the Beef and Sausage: In a large pot or Dutch oven, cook the ground beef and sausage over medium heat until browned. Drain any excess fat. 2. Sauté Vegetables: Add the diced onion, peppers, carrots, celery, and garlic to the pot and cook until the onions are translucent, about 5 minutes. 3. Add Liquids and Seasonings: add tomato paste and cook out 2-3 minutes. Next, Pour in the beef broth, tomato sauce, and diced tomatoes. Stir in the Italian seasoning, natures seasoning, salt, and black pepper. Bring to a boil. 4. Cook Noodles: Add the broken lasagna noodles to the pot and reduce the heat to a simmer. Cook until the noodles are tender, about 10-12 minutes. 6. Serve: Ladle the soup into bowls and garnish with fresh basil. Top with ricotta mixture. #soup #soupseason #lasagnasoup #onestopchop

OneStopChop

875,000 просмотров • 2 лет назад

Crispy beef Shawarma Ingredients For the beef: 2 lb beef ( Ribeye) , thinly sliced Salt to taste 1 tsp black pepper 1/2 tsp red chili powder 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp cumin powder 1 tsp onion powder 1/2 tsp coriander powder 1 tbsp lemon juice 1 yellow onion thinly sliced 1 tbsp garlic, freshly minced 1 tbsp pomegranate molasses 2 tbsp oil (for marinating) + more for cooking the beef For the shawarma glaze: 1/2 cup oil 1 tbsp red pepper paste or tomato paste 1 tbsp sumac Pinch of salt 2 tbsp pomegranate molasses For the sumac onion: 1 red onion, thinly sliced Squeeze of lemon juice 1 tsp sumac 1 tbsp parsley, freshly chopped Salt to taste 1 tbsp oil For the garlic sauce 1/2 cup mayonnaise 3 tbsp sour cream 1 tbsp garlic powder Salt to taste 1/2 tsp black pepper 1 tbsp lemon juice Splash of water to thin out the sauce To assemble: 6 thin pita bread 1 cup tomato, seeded and diced French fries Method: Marinate the beef: In a bowl, combine the beef with sliced onions, salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, and onion powder. Add the lemon juice, pomegranate molasses, minced garlic, and oil. Mix well until evenly coated. Cover and marinate for at least 2 hours or overnight. Make the glaze: Mix the oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside. Prepare the sumac onions: Toss together the sliced onion, lemon juice, sumac, parsley, salt, and oil. Set aside. Make the garlic sauce: In a bowl, combine the mayonnaise, sour cream, lemon juice, salt, black pepper, garlic powder, and a splash of water. Mix until smooth. Heat oil in a skillet over medium-high heat. Cook the marinated beef in batches for 8–10 minutes until browned, slightly charred, and cooked through. Assemble: Spread garlic sauce on the pita, then add the beef, sumac onions, fries, and diced tomatoes. Roll tightly, toast for 1–2 minutes per side, then brush with the shawarma glaze and cook until golden and crispy. Serve warm with extra garlic sauce and fries. #beefshawarma #crispyshawarma #shawarma
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Crispy beef Shawarma Ingredients For the beef: 2 lb beef ( Ribeye) , thinly sliced Salt to taste 1 tsp black pepper 1/2 tsp red chili powder 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp cumin powder 1 tsp onion powder 1/2 tsp coriander powder 1 tbsp lemon juice 1 yellow onion thinly sliced 1 tbsp garlic, freshly minced 1 tbsp pomegranate molasses 2 tbsp oil (for marinating) + more for cooking the beef For the shawarma glaze: 1/2 cup oil 1 tbsp red pepper paste or tomato paste 1 tbsp sumac Pinch of salt 2 tbsp pomegranate molasses For the sumac onion: 1 red onion, thinly sliced Squeeze of lemon juice 1 tsp sumac 1 tbsp parsley, freshly chopped Salt to taste 1 tbsp oil For the garlic sauce 1/2 cup mayonnaise 3 tbsp sour cream 1 tbsp garlic powder Salt to taste 1/2 tsp black pepper 1 tbsp lemon juice Splash of water to thin out the sauce To assemble: 6 thin pita bread 1 cup tomato, seeded and diced French fries Method: Marinate the beef: In a bowl, combine the beef with sliced onions, salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, and onion powder. Add the lemon juice, pomegranate molasses, minced garlic, and oil. Mix well until evenly coated. Cover and marinate for at least 2 hours or overnight. Make the glaze: Mix the oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside. Prepare the sumac onions: Toss together the sliced onion, lemon juice, sumac, parsley, salt, and oil. Set aside. Make the garlic sauce: In a bowl, combine the mayonnaise, sour cream, lemon juice, salt, black pepper, garlic powder, and a splash of water. Mix until smooth. Heat oil in a skillet over medium-high heat. Cook the marinated beef in batches for 8–10 minutes until browned, slightly charred, and cooked through. Assemble: Spread garlic sauce on the pita, then add the beef, sumac onions, fries, and diced tomatoes. Roll tightly, toast for 1–2 minutes per side, then brush with the shawarma glaze and cook until golden and crispy. Serve warm with extra garlic sauce and fries. #beefshawarma #crispyshawarma #shawarma

iramsfoodstory

1,700,000 просмотров • 4 месяцев назад

RECIPE BELOW! Soon as it gets cold, that means chili! And chili be GOOD! 2 pounds ground beef 1 can diced tomatoes 1 can chili beans 2 cups tomato sauce 6 oz tomato paste 1.5 cups beef broth 3 tbsps chili powder 1 tbsp onion powder 1 tbsp garlic powder 1/2 tbsp kosher salt 1 tsp cayenne pepper (more or less depending on spice) 1 tsp oregano 2 tsp cumin 1/2 onion diced 1 small green pepper diced 4 cloves garlic, minced 2 tbsp butter 1 tsp beef bouillon Salt to taste as needed Sauté pepper, onion, and garlic. Add ground beef and cook down. Add half seasonings half way through and continue to cook ground beef until no more pink. Add tomato paste and beef bouillon and continue to cook. Add diced tomatoes, tomato sauce, chili beans and beef broth. Add the other half of your seasonings and simmer for 1 hour. Enjoy with some sour cream, cheese and cornbread!
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RECIPE BELOW! Soon as it gets cold, that means chili! And chili be GOOD! 2 pounds ground beef 1 can diced tomatoes 1 can chili beans 2 cups tomato sauce 6 oz tomato paste 1.5 cups beef broth 3 tbsps chili powder 1 tbsp onion powder 1 tbsp garlic powder 1/2 tbsp kosher salt 1 tsp cayenne pepper (more or less depending on spice) 1 tsp oregano 2 tsp cumin 1/2 onion diced 1 small green pepper diced 4 cloves garlic, minced 2 tbsp butter 1 tsp beef bouillon Salt to taste as needed Sauté pepper, onion, and garlic. Add ground beef and cook down. Add half seasonings half way through and continue to cook ground beef until no more pink. Add tomato paste and beef bouillon and continue to cook. Add diced tomatoes, tomato sauce, chili beans and beef broth. Add the other half of your seasonings and simmer for 1 hour. Enjoy with some sour cream, cheese and cornbread!

My Family Finds

3,800,000 просмотров • 2 лет назад

One Pot Ravioli Soup Ingredients: 1 tbsp olive oil 1 small yellow onion, diced 1 tbsp minced garlic 1 tbsp Italian seasoning 2 tbsp tomato paste 1 lb Italian sausage, mild 5 cups chicken broth 28 oz crushed tomatoes 20 oz spinach and riccotta ravioli, refrigerated 2 cups chopped spinach 1 cup heavy cream Salt Pepper Grated Parmesan (optional) 1️⃣ In a large pot, heat olive oil over medium-high heat. Add in onion, salt, and pepper. Sauté for 3 minutes 2️⃣ Add in garlic and Italian seasoning. Sauté for 1 minute, then mix in tomato paste and cook for another minute 3️⃣ Add sausage and cook until browned and fully cooked through 4️⃣ Add in chicken broth, crushed tomatoes, ravioli, salt, and pepper. Bring to a boil and then simmer for 3-4 minutes or until ravioli cooked al dente 5️⃣ Add in spinach and heavy cream. Stir until spinach wilts 6️⃣ Sprinkle salt and pepper to your liking and serve with grated parmesan #soupseason #soup #fallrecipes #dinnerideas #comfortfood #easyrecipe #ravioli #spinach
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One Pot Ravioli Soup Ingredients: 1 tbsp olive oil 1 small yellow onion, diced 1 tbsp minced garlic 1 tbsp Italian seasoning 2 tbsp tomato paste 1 lb Italian sausage, mild 5 cups chicken broth 28 oz crushed tomatoes 20 oz spinach and riccotta ravioli, refrigerated 2 cups chopped spinach 1 cup heavy cream Salt Pepper Grated Parmesan (optional) 1️⃣ In a large pot, heat olive oil over medium-high heat. Add in onion, salt, and pepper. Sauté for 3 minutes 2️⃣ Add in garlic and Italian seasoning. Sauté for 1 minute, then mix in tomato paste and cook for another minute 3️⃣ Add sausage and cook until browned and fully cooked through 4️⃣ Add in chicken broth, crushed tomatoes, ravioli, salt, and pepper. Bring to a boil and then simmer for 3-4 minutes or until ravioli cooked al dente 5️⃣ Add in spinach and heavy cream. Stir until spinach wilts 6️⃣ Sprinkle salt and pepper to your liking and serve with grated parmesan #soupseason #soup #fallrecipes #dinnerideas #comfortfood #easyrecipe #ravioli #spinach

Liv’s Fresh Prep

529,200 просмотров • 2 лет назад

Healthier Sticky HONEY Garlic Chicken Meatballs 🔥🍯🧄 Meatballs: -1 lb 97% lean ground chicken breast -1 large egg -2 tbsp panko breadcrumbs -2 green onions, finely sliced -2 cloves garlic, minced -1 tbsp low-sodium soy sauce -½ tsp garlic powder -½ tsp onion powder -¼ tsp ground ginger -¼ tsp black pepper -Pinch of red pepper flakes -Sprinkle of salt Sticky Honey Garlic Sauce: -¼ cup low-sodium soy sauce -3 tbsp honey (try not to add as much as I did) -1 tbsp oyster sauce -1 tbsp chili garlic sauce -1½ tbsp rice vinegar -2 cloves garlic, minced -¼ tsp ground ginger -½ tsp sesame oil -3 tbsp water Slurry -1 tsp cornstarch -1 tbsp cold water For Serving -Cilantro-lime rice -Broccoli -Sliced green onions -Sesame seeds Instructions: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper (or spray sheet with cooking oil) 2. Add the ground chicken, egg, panko, green onions, garlic, soy sauce, garlic powder, onion powder, ground ginger, black pepper, red pepper flakes and a sprinkle of salt to a large bowl. 3. Gently mix until everything is just combined. Don't overmix. The mixture may be slightly sticky because the chicken is so lean! 4. Form into about 11 golf ball sized meatballs. Wet your hands if needed to keep the mixture from sticking. 5. Arrange on a baking sheet and bake at 400°F for 14 minutes (or until cooked through) 6. Broil for 1–2 minutes, just until lightly browned. Meatballs should reach 165°F internally. 7. While the meatballs bake, make the sauce. Add the soy sauce, honey, oyster sauce, chili garlic sauce, rice vinegar, garlic, ground ginger, sesame oil and water to a skillet or saucepan. 8. Bring to a gentle simmer over medium heat and cook for about 2 minutes, stirring occasionally. 9. In a small bowl, whisk together 1 tsp cornstarch + 1 tbsp cold water until completely smooth. 10. Slowly whisk the slurry into the simmering sauce. Cook for another 1–2 minutes, until the sauce is thick and glossy. 11. If you want the sauce a little thicker, mix an additional ½ tsp cornstarch + ½ tbsp cold water and add it gradually until the glaze reaches your desired consistency. 12. Transfer the sauce to a wide skillet if you made it in a saucepan. Add the cooked meatballs and gently toss until they're completely coated. 13. Let the meatballs cook in the sauce over low heat for 1–2 minutes, just long enough for the glaze to cling to them. 14. Remove from heat and finish with sliced green onions + sesame seeds. Serve with cilantro-lime rice and broccoli!! So good!!! #fyp #explorepage✨ #easyrecipe #recipes #healthy
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Healthier Sticky HONEY Garlic Chicken Meatballs 🔥🍯🧄 Meatballs: -1 lb 97% lean ground chicken breast -1 large egg -2 tbsp panko breadcrumbs -2 green onions, finely sliced -2 cloves garlic, minced -1 tbsp low-sodium soy sauce -½ tsp garlic powder -½ tsp onion powder -¼ tsp ground ginger -¼ tsp black pepper -Pinch of red pepper flakes -Sprinkle of salt Sticky Honey Garlic Sauce: -¼ cup low-sodium soy sauce -3 tbsp honey (try not to add as much as I did) -1 tbsp oyster sauce -1 tbsp chili garlic sauce -1½ tbsp rice vinegar -2 cloves garlic, minced -¼ tsp ground ginger -½ tsp sesame oil -3 tbsp water Slurry -1 tsp cornstarch -1 tbsp cold water For Serving -Cilantro-lime rice -Broccoli -Sliced green onions -Sesame seeds Instructions: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper (or spray sheet with cooking oil) 2. Add the ground chicken, egg, panko, green onions, garlic, soy sauce, garlic powder, onion powder, ground ginger, black pepper, red pepper flakes and a sprinkle of salt to a large bowl. 3. Gently mix until everything is just combined. Don't overmix. The mixture may be slightly sticky because the chicken is so lean! 4. Form into about 11 golf ball sized meatballs. Wet your hands if needed to keep the mixture from sticking. 5. Arrange on a baking sheet and bake at 400°F for 14 minutes (or until cooked through) 6. Broil for 1–2 minutes, just until lightly browned. Meatballs should reach 165°F internally. 7. While the meatballs bake, make the sauce. Add the soy sauce, honey, oyster sauce, chili garlic sauce, rice vinegar, garlic, ground ginger, sesame oil and water to a skillet or saucepan. 8. Bring to a gentle simmer over medium heat and cook for about 2 minutes, stirring occasionally. 9. In a small bowl, whisk together 1 tsp cornstarch + 1 tbsp cold water until completely smooth. 10. Slowly whisk the slurry into the simmering sauce. Cook for another 1–2 minutes, until the sauce is thick and glossy. 11. If you want the sauce a little thicker, mix an additional ½ tsp cornstarch + ½ tbsp cold water and add it gradually until the glaze reaches your desired consistency. 12. Transfer the sauce to a wide skillet if you made it in a saucepan. Add the cooked meatballs and gently toss until they're completely coated. 13. Let the meatballs cook in the sauce over low heat for 1–2 minutes, just long enough for the glaze to cling to them. 14. Remove from heat and finish with sliced green onions + sesame seeds. Serve with cilantro-lime rice and broccoli!! So good!!! #fyp #explorepage✨ #easyrecipe #recipes #healthy

taryneliseee

205,000 просмотров • 2 месяцев назад

Sopa Albondigas con Fideo! If you’re looking for a meal that is quick, easy, + kid friendly! I got you. My kiddos are obsessed with those meatballs. 👌🏽 Tips: 1. use fresh chicken broth for more flavor 2. Fideo soaks up a lot of the broth the longer it sits. If you notice this you can add more water or broth and just add more tomato bouillon. 3. Never boil! Soft simmer the whole time. 4. For light and tender meatballs. Remove them after 20 minutes, set aside. Cook everything else then add the meat back in. Recipe: Meatballs • 1 lb ground beef or half pork half beef • ¼ cup uncooked rice •. 3 tablespoons chopped cilantro • ¼ onion, finely chopped • 2 small garlic cloves, minced • 1 tsp Mexican oregano • 1 ¼ tsp kosher salt • ½ tsp garlic powder • ½ tsp onion powder • ¼ tsp ground cumin • ½ tsp thyme • ½ tsp smoked paprika • ¼ tsp black pepper • 1 egg Sauce: •. 4 Roma tomatoes • ¼ onion • 2 garlic cloves • ½–1 chipotle pepper (optional • 8-9 cups water or broth • 2-1/2 tsp tomato bouillon • 2 tsp chicken bouillon •. Salt to taste • 2 tbsp vegetable oil Vegetables & Noodles • 1 large russet potato (or 2 medium) • fideo pasta (about 7oz) • 3 sprigs fresh cilantro • 2 sprigs fresh mint •. 2 serranos, whole Directions 1. Make the meatballs In a bowl, mix the ground beef, rice, onion, garlic, egg, cilantro, and seasonings until just combined. Roll into 12–14 small meatballs and set aside. 2. Blend the tomatoes, onion, garlic, and chipotle with 1 cup of water until smooth. 3. Heat oil in a large pot. Pour in the blended tomato mixture and cook for about 5 minutes until it deepens in color. 4. Add the remaining water, bouillon, salt. Bring to a gentle simmer. 5. Simmer the meatballs Carefully drop the meatballs into the simmering broth. Cover and cook for 15 minutes. 6. Stir in the potato chunks along with whole sprigs of cilantro and mint. Simmer for 5 minutes. 7. In a separate pan, toast the fideo in a little oil until golden. Add it to the soup about 5 minutes after the potatoes 8. Finish cooking Simmer another 10–15 9. Taste and adjust seasoning if needed.
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Sopa Albondigas con Fideo! If you’re looking for a meal that is quick, easy, + kid friendly! I got you. My kiddos are obsessed with those meatballs. 👌🏽 Tips: 1. use fresh chicken broth for more flavor 2. Fideo soaks up a lot of the broth the longer it sits. If you notice this you can add more water or broth and just add more tomato bouillon. 3. Never boil! Soft simmer the whole time. 4. For light and tender meatballs. Remove them after 20 minutes, set aside. Cook everything else then add the meat back in. Recipe: Meatballs • 1 lb ground beef or half pork half beef • ¼ cup uncooked rice •. 3 tablespoons chopped cilantro • ¼ onion, finely chopped • 2 small garlic cloves, minced • 1 tsp Mexican oregano • 1 ¼ tsp kosher salt • ½ tsp garlic powder • ½ tsp onion powder • ¼ tsp ground cumin • ½ tsp thyme • ½ tsp smoked paprika • ¼ tsp black pepper • 1 egg Sauce: •. 4 Roma tomatoes • ¼ onion • 2 garlic cloves • ½–1 chipotle pepper (optional • 8-9 cups water or broth • 2-1/2 tsp tomato bouillon • 2 tsp chicken bouillon •. Salt to taste • 2 tbsp vegetable oil Vegetables & Noodles • 1 large russet potato (or 2 medium) • fideo pasta (about 7oz) • 3 sprigs fresh cilantro • 2 sprigs fresh mint •. 2 serranos, whole Directions 1. Make the meatballs In a bowl, mix the ground beef, rice, onion, garlic, egg, cilantro, and seasonings until just combined. Roll into 12–14 small meatballs and set aside. 2. Blend the tomatoes, onion, garlic, and chipotle with 1 cup of water until smooth. 3. Heat oil in a large pot. Pour in the blended tomato mixture and cook for about 5 minutes until it deepens in color. 4. Add the remaining water, bouillon, salt. Bring to a gentle simmer. 5. Simmer the meatballs Carefully drop the meatballs into the simmering broth. Cover and cook for 15 minutes. 6. Stir in the potato chunks along with whole sprigs of cilantro and mint. Simmer for 5 minutes. 7. In a separate pan, toast the fideo in a little oil until golden. Add it to the soup about 5 minutes after the potatoes 8. Finish cooking Simmer another 10–15 9. Taste and adjust seasoning if needed.

Belinda Gonzalez

1,400,000 просмотров • 1 год назад