Easy Hamburger Stew Recipe

Anyone else trying to feed picky eaters? You just don't like it when you spend a lot of time planning and preparing dinner for everyone to complain about. Arg! I have good news for you. This quick and easy dinner stew is made with simple and inexpensive ingredients, takes little time to prepare, perfect for busy weekdays nights and is a family favorite!

It is made only with minced meat, pasta shells, tomato soup, cheese and spices. It doesn't sound good, but when it all comes together it's like eating a cheeseburger from the pan. A very relaxing meal, especially in winter.

SOOO is cheesy and delicious! I like to serve it with salad or broccoli (whatever I have) so I can think a little healthy.

You will start by cooking and emptying the pasta according to the package instructions.

Next, fry the beef in a large frying pan with a small garlic powder, salt and pepper. If you want, you can also throw out a chopped onion.

After the beef is browned, mix the pasta shells, tomato soup, some water and half the cheese with beef and mix them all.

Pour it into a large 9 × 13 greased baking dish.

Add the remaining cheese and then bake in a 375 degree oven covered with foil for 20 minutes. Cook and cook for another 10 minutes to fry the cheese. I also like turning the oven to make some toast to fry the last few minutes.

This easy casserole is enough to serve 6-8 people, depending on the appetite. Usually there are leftovers the next day, and reheating in the microwave is also good!

You can also handle it with a little sour cream, chopped tomatoes, jalapeños or anything else you want, but it doesn't really need it. Surprisingly full of flavor!

source = https://www.instrupix.com/easy-hamburger-casserole-recipe-4-ingredients/

Easy Hamburger Stew Recipe

A Pan Gnocchi with sundried tomatoes and white beans

A healthy vegetarian recipe for a pan gnocchi with sun-dried tomatoes, white beans, spinach and mushrooms! Ready in 30 minutes.

Ugh! October 1st! Is this crazy or what?!

A crazy city in my mind in October… My sister's wedding, Kai's 2nd birthday, Ben's 2nd non-birthday (I'll leave this ?).

And it's time for the October thesis crisis. It should start to look like a real thesis soon, not a random piece here and there. (Sorry for the thesis speech between now and December 14. I'm stuck in the basement I was working on during the day and I'm going crazy ... I even went to the point of talking to myself!)

So basically I will need some easy recipes for my October until my arm. And today I have a very easy recipe for us: a pan gnocchi!

Have you ever eaten fried pan gnocchi? ALL awesome SORTS.

I first saw Nigella do this and then I had to try it for myself. Here's the deal: packaged gnocchi, some olive oil, salt and pepper and hot pan. Cook to the bottom. They are crispy on the outside and soft on the inside. So awesome!

I got this idea and added a few ingredients to turn this pan gnocchi into a full meal: white beans for some proteins, spinach and mushrooms for some nutrient content, and sun-dried tomatoes to increase flavor.

I made sure I rolled these sun-dried tomatoes beautifully and nicely, because (let me call it crazy) big sun-dried tomato pieces are no good for me. Sun dried tomato flavor is very strong and we don't want anything very good ?

In addition to sun-dried tomatoes, I added paprika flakes for a touch. 1/2 teaspoon is enough for me, feel free to add more or less to taste!

And cheese. Of course. I can't forget the Parmesan cheese. A nice shower just before serving.

Easy peasy, healthy, vegetarian, made with a group of pantry staples and ready in 30 minutes. And it's just a frying pan.

source = https://sweetpeasandsaffron.com/pan-fried-gnocchi-with-sundried-tomatoes-and-white-beans/

A Pan Gnocchi with sundried tomatoes and white beans

Low Carb Chicken Parmesan Zucchini Stuffed

Quick and easy keto pumpkin boat recipe made with ground chicken, marinara and cheese.

If you're looking for easy keto food ideas, these chicken parmesan stuffed pumpkin boats are a slam dunk. Even my kids love this simple, healthy and low-carb recipe.

Pumpkin provides the perfect crunch, and chicken stuffing is super cheesy and delicious. Parmesan gets the irresistible toast goodness that makes a difference.

How To Make Chicken Parmesan Pumpkin Trays

Ground chicken makes this recipe completely smooth. Simply cook and chop, and then mix with a few glasses of tomato sauce and plenty of cheese for delicious filling.

Cut your pumpkins in half and then use a melon bale or spoon to dig up the intestines. You can thinly roll the dice into the stuffing process or save it for later making zucchini pies or add to any recipe.

After making your boats, place them in a large, oiled cooking dish.

Fill it generously with your chicken mixture and then fill it with lots of mozzarella and parmesan cheese.

Cook for about 25 minutes and then say HELLO to the tastiest low carb dish on the planet!

These pumpkin boats are a family favorite even for those who are not trying to track their carbohydrates. I usually serve with side garlic bread to add a little more ingredient to kids and husbands big appetite.

source = https://www.instrupix.com/low-carb-chicken-parmesan-stuffed-zucchini-boats/

Low Carb Chicken Parmesan Zucchini Stuffed



In the sweet, crunchy, moist, garlic, delicious chicken mood? Then this Crispy Honey Garlic Chicken is the only recipe you will need to meet your chicken wishes.

If you like chicken dishes, you also want to make my Best Healthy Grilled Chicken, this Plate Chicken Chicken, Potato and Green Beans or this Healthy Chicken Plate Pan.

Oftentimes I forget to add a bit of sweet to meats. Not that I’m making a recipe and I skip over that part, but that I CAN add sweet to meat. (Also, it rhymes, so that’s just fun.) I’m always about the spices, the sauces, the rubs, but forget that honey (or maple syrup or brown sugar) just adds that perfect sweetness to a lot of foods.

It’s especially good on meats to caramelize the outside and give it that nice crust. Plus, who can resist a bit of sweet mixed with a bit of crunch, plus all the goodness of garlic? Not this girl. No, sirree.

I have to admit, I modeled this dish after one I got at an Asian restaurant near our house. I ordered the chicken on a whim and devoured the entire entree. My husband and I, we usually order two different dishes and then share but not this time! Once I had it I knew I had to recreate it in my kitchen so I could make it whenever I wanted it/needed it.


The first thing I did when making this chicken dish was to make the sauce. You want to make the sauce first so that when the chicken is done, you can pour the finished sauce all over it, coating every nook and cranny — kind of like how they make chicken wings at sports bars (except, of course, way better).

To make the sauce, you whisk together the honey, soy sauce, and garlic in a saucepan and let it come to a boil. Then, I added the cornstarch to cold water, mixed it together, then added that mixture into the honey mixture, stirring away again until it was all nice and rich and thick. I then took the pan off the stove and set aside for a bit.

Next, I dredged the chicken pieces in an egg wash before rolling them in the flour and spice mixture. I made sure to coat all the pieces well so that every millimeter was covered in the batter. To cook the chicken, I cooked each side for 4-5 minutes in hot oil. I wanted the chicken to be crispy all over the outside and moist (but done) in the middle.

Finally — the best part — when the chicken is done cooking, I tossed it all in the honey garlic sauce. You can either add the chicken to the saucepan (if it’s big enough) or add the chicken to a bowl and pour the sauce over it that way. I used tongs to make sure all the chicken was coated. It’s still hot at this point so you probably don’t want to use your hands.


If there is no cornstarch to thicken the sauce, you can also use rice or wheat flour, arrowroot, potato starch, tapioca or ground flaxseed, but the consistency may be slightly thinner or thicker depending on the substitute you choose.

You can also cook longer to thicken the sauce, or if you want a thicker, creamy sauce, try adding Greek yogurt or sour cream.

source = https://www.lecremedelacrumb.com/crispy-honey-garlic-chicken/


Vegetable Potato Fritters

These potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. The recipe for these fritters is of course 100 % vegan!

I liked it with apple sauce pastries! My grandmother would make the best vegetable pies all over the world. As a child, I couldn't get enough of them! I haven't made pies for a while, but these vegetable pies with red lentils turned out to be very tasty and relaxing.

Use a little extra protein for your pies using red lentils. Make more vegan potato recipes, you can also like papa bravasim with aioli. They are also delicious with Sriracha mayonnaise. I also like to add vegan chickpea curry potatoes.


Breakfast includes potato fritters and eggs. However, use the super jump egg and make vegan pies. They will still be very good together. Some pies are "vegan by accident", meaning there are no animal products for unknown reasons in the recipe. Good for vegans to us!


  • potatoes
  • carrots
  • red lentils
  • garlic
  • one small red onion
  • all-purpose flour
  • smoked and regular paprika powder
  • majoram
  • salt and pepper
As always, a separate recipe at the end of this article, with full content management and recipe instructions.

You can also sub half of the carrots with zucchini if you want to add more vegetables. Or even use sweet potatoes instead of regular potatoes. I’ve also found a recipe for Greek zucchini fritters I would like to try.


  • easy to make
  • ready in less than 25 minutes
  • packed with protein (thanks to the red lentils!)
  • healthy
  • kid-friendly
  • delicious
  • budget-friendly


Grate the potatoes and carrots. In a large bowl, combine cooked red lentils with garlic, onions and spices. Heat a little oil in a large saucepan and add about 1 1/2 heaped tablespoons to the frying pan. Cook over medium heat in a sticky pan. Alternatively, it can be used in the oven for an oil-free version.

Vegetable Potato Fritters