I was first introduced to TURKEY TACOS fifteen years ago by the great Rachael Ray and her 30 minute meals. All these years later, though I don’t refer to her recipe anymore, there are a few basics that are with me forever. #1 – no need to EVER buy taco seasoning – just keep chili powder, cumin, and allspice on hand and you’ve got your own anytime, anywhere. #2 – not sure if this is from her, but, want to feel like a boss? To warm a soft tortilla, just place it directly on the stove top over a very low flame, watching it like a hawk and turn it continuously. So, like I said, use the link above for the real deal (and measurements, if desired!) – or find below my sinfully simple riff:

2 packages ground turkey
Sea Salt grinder
2 garlic cloves
chili powder (handful)
cumin (little less)
allspice (even less)
Stand and Stuff Taco Shells

Toppings as desired:
Mild Green Salsa
Red Sauce
Sriracha
guacamole
Shredded Cheese

Brown the ground turkey in a pan (my Le Creuset lives on my stove and nothing quite beats the taste)
Add the whole, peeled cloves to remove before serving
Sprinkle sea salt, lots of chili powder, a little less cumin, and then a little less allspice (I eyeball it and keep adding the spices – it’s never been anything but delish)
That’s it!!

Fill the Stand and Stuff shells with ground turkey and load up on whatever toppings you like. I LOVE the green salsa and a little cheddar.

In a pinch? Serve with Goya Rice and Red Beans from the PANTRY, and some bag butter lettuce salad.

YUM. Enjoy! xo

Great option to come home to chicken soup thanks to therecipecritic.com.
*Recipe note: Don’t forget to add uncooked rice last hour of cooking. If time doesn’t permit then add cup of cooked rice at end OR use brown rice if you want to add at start.
YUM

Recipe thanks to CC!

“I serve with frozen peas and microwavable sweet potatoes (which take about 7 minutes) and dinner is DONE! You can also make the meatloaf ahead (if you have time in the morning or night before) and keep it in the refrigerator in the loaf pan until you are ready to throw it in the oven. If you do this, let it sit out on the counter for about 20 mins before you put it in the oven – it will cook more evenly It bakes for quite a while and the sides are easy, so you can get a lot of other stuff done while dinner cooks! It’s good for kids but the person who likes it the best in our family is my father-in-law!”

1 package of meatloaf mix

1 egg

A 3-4 squirts of ketchup

A few shakes of worcestershire sauce

A tiny bit of milk

A palm full of breadcrumbs

A sprinkle of McCormicks Montreal Steak seasoning (if desired – my gang likes this add)

Could also add a bit of dried parsley (fresh is nice too, but this is easy meatloaf so I tend to do all easy ingredients)

Mix with a fork instead of hands to keep the meatloaf light.

Throw it in a loaf pan (spray with cooking spray) add ketchup across the top before baking

Bake at 350 for ~45/50 mins.

A divine chicken recipe loved by all, including the choosiest of kiddos. The recipe had me at “Super Easy” “!0 Minutes” and “No Marinating”. I serve over my fave Jasmati rice. Enjoy! xo CH

This recipe is a MUST make. Biggest surprise hit of the blog for me. Enjoy! xo CH

*Update: this is now on a solid rotation at our house – it’s SO good! I love using McCormick’s Montreal spice in place of the Italian seasoning, and I have never added the smoked paprika. I love to serve with a side of rice pilaf and delicious spinach (see the SIDES page on this site for more info).

Best Baked Pork Tenderloin by Creme de la Crumb.

Recipe thanks to SA

“My sons favorite! Given to me by a fab cook friend – this Indian dish is her only shortcut!”

Ingredients:
1 jar patak mild curry paste
1 jar patak hot curry paste
1 can coconut milk
1 can diced tomatoes
Boneless chicken thighs cut into pieces (can use up to 8 packages but today I did 3)

Directions:
Put all ingredients into crockpot and cook for several hours. Serve over Basmati rice.

Add ons to make fancier or feel more authentic: bowls of cilantro, toasted coconut, toasted peanuts, any kind of chutney

Recipe thanks to NG!

“Wanted to share my go to recipe. Not my original, but oh so yummy!”
Enjoy How Sweet Eats “Asiago Portobello Burgers with Roasted Red Peppers and Balsamic Glaze.”

Recipe thanks to BS!

“I add Borsari salt and Worcester sauce to taste. I also doubled the recipe and it makes 2 casseroles.”
Martha Stewart’s Shepherd’s Pie

Sinfully simple and SO good!

Reality tour: I’ve made it twice and haven’t even added chicken and it’s still so good,and I don’t use the sesame.

Enjoy Katie Lee’s Chicken Cauliflower Fried Rice

Recipe thanks to NT!

“Rice pilaf and roasted vegetables are good choices for side dishes. I like to roast the veggies in the pan so the cheesy pesto gravy mixes with them. Using purchased pesto makes this dish super easy to prepare.”

4 pork tenderloins (about 2 1/4 pounds)
8 tablespoons purchased pesto (you can’t go wrong if you use more)
3 ounces thinly sliced provolone cheese, cut into 1/2-inch-wide strips

PREPARATION

Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Spread pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet with veggies if you like!

Bake tenderloins 45 mins.