Recipes Epic

Kielbasa Sausage Cheesy Potato Casserole
Hearty Comfort: Kielbasa Sausage Cheesy Potato Casserole
Ingredients:
1 lb sausage kielbasa, cut ¼" thick then cut each piece into 4
3 large potatoes, peeled, diced into ½" cubes
1 cup diced onions
2 cloves garlic, minced
1 tsp Slap Ya Mama® seasoning
1 tsp pepper
1 cup chicken broth
1 cup heavy cream
10.5 oz can cheddar cheese soup (I used half a can)
1 cup sharp cheddar cheese
½ cup water, may need more, use ⅛ cup at a time
Directions:
Preheat oven to 350°F and lightly spray a 13 x 9 baking dish or a 3-quart baking dish with non-stick cooking spray. Set aside.
In a Dutch oven or larger stock pot, add cut sausages with about ½ cup of water (might need to add more water as sausage browns. Add ⅛ of a cup at a time).
Cook over medium heat until water is evaporated and sausage is browned a bit then add diced onions, cook for 3-4 minutes and add garlic. Cook until onions are translucent.
After sausage has browned and onions are translucent, add diced potatoes to pot.
Pour chicken broth, heavy cream, ½ can of cheddar cheese soup, seasoning, and pepper into the pot. Stir.
Cook over low heat just until the mixture starts to boil. Turn off heat and add cheese to the pot.
Mix everything together and pour into the prepared baking dish. Add additional cheddar cheese on top, if desired.
Cover with foil and bake for 65-75 minutes or until potatoes are tender.
Remove from oven and remove foil. Place back in the oven for 10 additional minutes.
Carefully remove from oven and enjoy!
Prep Time: 30 minutes | Cook Time: 1 hour 25 minutes | Total Time: 1 hour 55 minutes
Kcal: 515 kcal | Servings: 6 servings

Philly Cheesesteak Pasta
Savory Philly Cheesesteak Twist on Classic Pasta
Ingredients:
2 tablespoons olive oil
1 pound ground beef
½ yellow or sweet onion, diced
Salt and pepper, to taste
2 teaspoons Worcestershire sauce
1 green bell pepper, stem and seeds removed, diced
8 ounces elbow macaroni, uncooked
1 cup water
14.5 ounce can of beef broth, or 2 cups beef broth
½ cup 2% milk
2 ounces cream cheese, cut into small cubes
½ cup mozzarella cheese, shredded
6 to 8 ounces provolone cheese, sliced and torn into pieces
Chopped fresh parsley for garnish
Directions:
Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
Add Worcestershire, green bell pepper, macaroni noodles, water, and beef broth. Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
Keeping the skillet over low heat add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
Garnish with chopped parsley.
Tips:
For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
Wait to add the peppers until the next step rather than trying to rush cooking by sautéing them together. The onions need longer to cook and you want the peppers to be slightly crisp at the end.
Worcestershire sauce gives this recipe a little zip and the classic flavors of a Philly cheesesteak. But if your kids are picky about bold flavors, you can omit them.

Hot Fudge Chocolate Pudding Cake

Ingredients:

1 cup all-purpose flour (or plain flour)
1/2 cup white granulated sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract

FUDGE SAUCE:

1/2 cup white granulated sugar
1/2 cup packed light brown sugar
3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)
1-1/4 cups boiling water

Directions:

Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
FOR THE CAKE: Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder, and salt. Add in the milk, butter, and vanilla; whisk until smooth and fairly lump-free.
Pour the batter into the prepared baking pan or dish and spread evenly.
FOR THE SAUCE: Combine together the remaining 1/2 cup white sugar, brown sugar, and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
Bake 35 minutes or until the center is almost set. Remove from oven. Allow to cool for 15 minutes.
Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of the pan over the top of each serve of cake.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 252 kcal | Servings: 4 servings

Texas Twinkies - Jalapeños Stuffed with Smoked Brisket
Spicy Texas Twinkies: Jalapeños Stuffed with Smoked Brisket
Ingredients:
12-16 extra large jalapeños
16 ounces cream cheese, softened
1 lb smoked brisket, pulled
1 lb chorizo (optional)
2 cups smoked gouda, shredded
½ cup Jeff's original rub
12-14 slices thick-cut bacon
Jeff's original sauce
Directions:
Prepare the Jalapeños:
Cut a "T" into each jalapeño by cutting halfway through the pepper just below the stem, then cutting a slit from the top of the "T" to the tip of the pepper.
Carefully pry open the pepper and deseed and devein the peppers with a thin, sharp knife. Rinse under cold water to remove any remaining seeds.
Make the Stuffing:
In a bowl, combine 2 cups of pulled brisket, 16 ounces of softened cream cheese, 2 cups of shredded smoked gouda, and 1/2 cup of Jeff's original rub. Mix well.
Stuff the Peppers:
Fill each jalapeño with the stuffing mixture.
Wrap with Bacon:
Stretch thick slices of bacon and wrap a single piece around each stuffed pepper. Secure with a toothpick.
Prepare the Smoker:
Set up your smoker for cooking at 225°F (107°C) with indirect heat. Use pecan wood for smoke, and if your smoker uses a water pan, fill it up.
Cook the Peppers:
Place the peppers directly on the grate and cook for about 3 hours, or until the bacon has a good bite-through and the peppers are soft to your liking.
Glaze and Finish:
When the peppers are ready to eat, glaze them with thinned barbecue sauce. Increase the heat to 350°F (175°C) and cook for an additional 15 minutes.
Serve:
Serve the Texas Twinkies immediately.
Prep Time: 30 minutes | Cooking Time: 3 hours 15 minutes | Total Time: 3 hours 45 minutes
Kcal: 450 kcal per serving | Servings: 12 servings

Chocolate Raspberry Cupcakes
Ingredients:
For the Chocolate Cupcakes
1 cup (125g) all-purpose flour, spooned and leveled
1/4 cup + 1 tablespoon (25g) Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp espresso powder (optional)
1/4 cup (56g) softened, unsalted butter
3/4 cup (150g) granulated white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/4 cup (61g) sour cream, at room temperature
For the Raspberry Chocolate Ganache
4 oz (113g) semi-sweet chocolate, chopped
1/4 cup + 2 tablespoon (90ml) heavy cream
1/4 cup (85g) raspberry preserves
For the Raspberry Buttercream
3/4 cup (168g) unsalted butter, softened
A pinch of salt
1 1/2 cups (195g) powdered sugar
1/2 cup (16g) freeze-dried raspberries, measured then ground
1 tsp vanilla extract
1/4 cup (85g) raspberry preserves
Instructions:
For the Chocolate Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
Cream together granulated sugar and butter until fluffy. Add in the egg, egg yolk, and vanilla, mixing well. Incorporate the milk and sour cream on low speed, then blend in the dry ingredients.
Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
For the Raspberry Chocolate Ganache: Heat the heavy cream until steaming. Pour over the chopped chocolate, let sit for 2 minutes, then stir. Mix in the raspberry preserves and let cool for 15 minutes before transferring to a piping bag.
For the Raspberry Buttercream: Beat the butter and salt until smooth and fluffy. Gradually add powdered sugar, then the ground freeze-dried raspberries, raspberry preserves, and vanilla. Beat until light and fluffy.
Assembling the Cupcakes: Core each cupcake and fill with ganache. Pipe raspberry buttercream on top and garnish with a fresh raspberry.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

Crab Fettuccine Alfredo 🦀🍝

Indulge in the luxurious flavors of this creamy Crab Fettuccine Alfredo. This delectable dish combines tender lump crabmeat with rich and creamy Alfredo sauce, served over perfectly cooked fettuccine pasta. It's a seafood lover's dream come true!

Ingredients:
- 1 pound fettuccini pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black or white pepper
- 1 pound lump crabmeat

Directions:
1. Cook the fettuccini pasta according to the package directions until al dente. Drain and set aside.

2. In a large skillet, melt the butter over medium heat. Add the flour and whisk to combine. Cook the flour and butter together for 30-60 seconds, then slowly add the milk. Add the milk a small amount at a time, whisking well between each addition.

3. Cut the cream cheese into small chunks and add them to the sauce, stirring until melted and fully incorporated.

4. Add the freshly grated Parmesan cheese, chopped fresh parsley, garlic powder, onion powder, salt, and pepper to the sauce. Whisk until smooth and well combined.

5. Gently stir in the lump crabmeat and allow the sauce to cook on low heat until the crab is heated through.

6. Toss the cooked fettuccini with the sauce until evenly coated, or serve the pasta topped with the sauce.

Prep Time: 15 min
Cooking Time: 15 min
Total Time: 30 min
Servings: 4

Chicken Ricotta Meatballs with Spinach Alfredo Sauce 🌟🍴
Ingredients:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon Italian seasoning
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Additional:
- Cooked pasta, for serving
Directions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix well.
3. Form into 1-inch meatballs and place on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, until cooked through and lightly golden.
5. While meatballs are baking, make the sauce: In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant.
6. Stir in heavy cream and Parmesan, bring to a simmer, and let cook until slightly thickened, about 5 minutes.
7. Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted.
8. Serve meatballs over cooked pasta, topped with the spinach Alfredo sauce.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 650 kcal | Servings: 4 servings

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Dinner tonight was a hit! Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken that's bursting with flavor and cheese! 🍽️🧀🌿
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions:
1. Preheat oven to 375°F (190°C).
2. Make a deep cut along the side of each chicken breast to create a pocket. Be careful not to cut all the way through.
3. Stuff each chicken breast with equal amounts of roasted red peppers, spinach, and mozzarella cheese.
4. Secure the opening with toothpicks if necessary.
5. In a small bowl, mix together the olive oil, garlic powder, Italian seasoning, salt, and pepper. Brush this mixture over both sides of the chicken breasts.
6. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink inside.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings

Smothered Chicken and Rice
Southern Comfort: Smothered Chicken and Rice
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 can (10.75 oz) cream of chicken soup
1 can (10.75 oz) cream of mushroom soup
1 can (14 oz) chicken broth
1 cup long-grain white rice, uncooked
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
Directions:
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Add to the skillet and cook until browned on both sides, about 2-3 minutes per side.
Remove the chicken and set aside. In the same skillet, add the onion and bell pepper, and sauté until softened, about 5 minutes.
In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
In a baking dish, layer the sautéed onions and bell peppers, then place the browned chicken on top. Pour the soup and rice mixture over the chicken.
Cover with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is cooked through.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 510 kcal | Servings: 4 servings

Raspberry Cream Cheese Bites 🍓✨
Ingredients:
For the Bites:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, plus more for garnish
- 1/4 cup white chocolate chips, melted
- 2 sheets of puff pastry, thawed
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Filling: In a bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the raspberries and melted white chocolate.
3. Assemble the Bites: Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares (about 3x3 inches). Place a spoonful of the raspberry cream cheese mixture in the center of each square. Fold the corners of the pastry over the filling and pinch to seal. Place the bites on the prepared baking sheet.
4. Bake: Bake for 15-18 minutes, or until the pastry is golden brown and puffed.
5. Prepare the Glaze: While the bites are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
6. Finish the Bites: Once the bites are baked, let them cool slightly. Drizzle with the vanilla glaze and garnish with fresh raspberries.
7. Serve and Enjoy: Serve the raspberry cream cheese bites warm or at room temperature as a delightful dessert or a sweet snack.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes
Kcal: 150 kcal per bite | Servings: Makes about 24 bites

Honey Butter Skillet Corn 🌽
Experience the perfect blend of sweetness and savory flavors with this delightful Honey Butter Skillet Corn recipe. Made with just a handful of ingredients and ready in minutes, it's ideal for busy weeknights or as a comforting side for any occasion. With honey-infused corn kernels and creamy cream cheese, every bite is irresistibly delicious!
Ingredients:
- 2 tablespoons butter (salted preferred)
- 2 tablespoons honey
- 1 bag (16 oz) frozen corn
- 2 ounces cream cheese, cut into chunks
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
1. In a skillet pan, melt the butter and honey over medium-high heat. Once melted, add the frozen corn and cook for 5-8 minutes, stirring occasionally, until the corn is cooked through.
2. Add the chunks of cream cheese, salt, and black pepper to the skillet. Stir everything together and let it cook for another 3-5 minutes, stirring occasionally, until the cream cheese is melted and the mixture is well combined.
3. Serve the Honey Butter Skillet Corn immediately. Any leftovers can be stored in a covered container in the fridge.
Prep Time: 5 min
Cooking Time: 10 min
Total Time: 15 min
Servings: 6

Decadent German Chocolate Pecan Pound Cake Delight
Ingredients:

For the Cake:

1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup sour cream
1 cup German chocolate, chopped
1 cup pecans, chopped and toasted
For the German Chocolate Pecan Glaze:

1 cup German chocolate, chopped
½ cup heavy cream
½ cup pecans, chopped and toasted
Directions:

Preheat Oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
Fold in Chocolate and Pecans: Fold in the chopped German chocolate and toasted pecans.
Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top.
Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.
For the German Chocolate Pecan Glaze:

Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
Melt Chocolate: Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
Glaze the Cake: Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans. Enjoy!
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Kcal: 450 kcal per serving | Servings: 12 servings

Reese's Peanut Butter Cup Cheesecake🍫🥜
Ingredients:
2 cups crushed chocolate graham crackers
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup smooth peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup heavy cream
2 cups chopped Reese's Peanut Butter Cups
Chocolate ganache (optional for topping)
Additional Reese's Peanut Butter Cups for decoration
Directions:
Preheat oven to 325°F (165°C). Mix crushed graham crackers with melted butter and press into the bottom of a 9-inch springform pan. Set aside.
In a large bowl, beat cream cheese, peanut butter, sugar, and vanilla until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Stir in heavy cream.
Fold in chopped Reese's Peanut Butter Cups and pour the mixture over the crust.
Bake for 55-60 minutes, or until the center is just set and the top appears dull. Remove from oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
Refrigerate overnight. Before serving, top with chocolate ganache and decorate with additional Reese's Peanut Butter Cups.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 8 hours 30 minutes (includes chilling)
Kcal: 720 kcal | Servings: 12 servings

Cabbage Soup 🥣
Ingredients:
1/2 head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon red pepper flakes
Few shakes of black pepper
1/2 teaspoon salt (optional)
Instructions:
Prepare Ingredients:
Chop cabbage.
Dice celery, onion, carrots, and bell pepper.
Mince garlic.
Saute Vegetables:
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Add Garlic:
Stir in minced garlic and cook until fragrant.
Pour in Broth:
Pour in chicken broth.
Incorporate Tomatoes and Cabbage:
Stir in tomatoes and cabbage.
Simmer:
Bring to a boil and then reduce heat to a simmer.
Cook until cabbage is tender, approximately 15-20 minutes.
Season:
Stir in oregano, basil, red pepper flakes, black pepper, and salt (if using).
Adjust Seasoning:
Taste broth and adjust seasoning if needed.
Serve:
Ladle soup into bowls.
Serve and enjoy!
This delicious and hearty cabbage soup is perfect for a cozy meal, and it's packed with flavor and nutritious vegetables! 🥬🍲

🌮 Chicken Taco Marinade

This Chicken Taco Marinade infuses the chicken with vibrant flavors from lime, garlic, and spices, making it perfect for grilling. Serve the marinated and grilled chicken in tacos with your favorite toppings for a delicious meal.

Ingredients
- 1.25 to 1.5 lbs boneless skinless chicken thighs or breasts
- ¼ cup olive oil
- ¼ cup fresh lime juice, plus 1 teaspoon zest (~3-4 limes)
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1¼ teaspoons ground chili powder
- ½ teaspoon dried oregano
- Fine sea salt and pepper
- Serving Suggestions: See Note 1

Directions
1. **Prep**: Trim the chicken breasts of fat and slice them evenly in half widthwise. Pound the pieces to an even thickness (using a meat mallet or the bottom of a frying pan) to ensure even grilling. Place the prepared chicken in a large resealable bag and set aside. For thighs, trim excess fat and place in a large resealable bag.
2. **Marinade**: In a bowl, whisk together ¼ cup olive oil, 1 teaspoon lime zest, ¼ cup freshly squeezed lime juice, 2 teaspoons minced garlic, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon onion powder, 1¼ teaspoons chili powder, ½ teaspoon oregano, and salt and pepper to taste (add 1½ teaspoons salt and 1 teaspoon pepper). Whisk until smooth and remove 2 tablespoons of the mixture, setting it aside for later.
3. **Coat Chicken**: Add the rest of the marinade to the bag with the chicken. Seal the bag and knead with your hands to ensure all the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and preferably 2-3 hours. Do not marinate longer than 5 hours (the acid from the limes will start to dry out the chicken).
4. **Grill**: Preheat a grill to medium-high heat (about 450°F). Generously oil the grill (drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Do not skip this step.
5. **Grill Cont.**: Using tongs, pick up the chicken from the bag, allowing excess marinade to drip off. Place the chicken flat on the grill. Grill the chicken, turning only once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165°F and the meat is nicely charred). When the chicken is ready to flip, it should come up off the grill grates easily (use a sharp metal turner to scrape up and flip the chicken to the other side).
6. **Baste**: Working quickly to keep the grill lid closed as much as possible, baste the chicken with the reserved marinade as you grill and after flipping. Timing will vary based on the size of the chicken and the actual heat of the grill.
7. **Rest & Enjoy**: Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for 5-10 minutes so the juices can redistribute. Thinly slice or chop. Taste and add more salt if needed. Drizzle on some more lime juice and enjoy!

Prep Time: 10 min | Total Time: 50 min | Servings: 4

Cheesy Beef Taco Pasta
3 pounds of ground beef
1 box of small shells
1 pack of Velveeta cheese
Hand full of sharp cheddar cheese
2 packs of taco seasoning
1 Can of original Rotel 
1/2 cup of milk
Brown the ground beef and drain
Boil water for the shells then drain once cooked
Cut up full block of velveeta place in pan that you cooked the beef in and while the cheese is melting add the milk continue to mix until
Combined
Add the shells to the cheese and the beef mix well
Then add the taco seasoning and the rotel mix together well then add a handful of cheddar cheese mix well then serve

🍽️ Spinach Garlic Baked Turkey Meatballs

These Spinach Garlic Baked Turkey Meatballs are a delicious and healthy option for a quick meal. Packed with fresh spinach and garlic, these meatballs are baked to perfection and can be enjoyed on their own, with pasta, or in a sandwich.

Ingredients
- 2 lbs ground turkey
- 2 large eggs
- ½ cup almond meal
- 3 garlic cloves, grated
- 3 ounces fresh baby spinach, chopped (approx 1½ cups)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon ground pepper

Directions
1. Preheat the oven to 400°F.
2. Mix all ingredients with your hands until just blended. Do not overmix.
3. Roll into balls slightly larger than golf ball size. Transfer to a greased, rimmed baking sheet. Freeze for 15 minutes to firm up meatballs.
4. Once meatballs are firm, wet hands and roll again for smooth, tight meatballs.
5. Bake for 20 minutes or until almost cooked through. Then broil on high for 4 minutes to brown the tops.

Prep Time: 5 min | Total Time: 30 min | Servings: 9

🧀🥓🥔 Cracked Out Chicken Tater Tot Casserole 🧀🥓🥔
Ingredients:
- 3 cups chopped cooked chicken
- 16 oz sour cream
- 1 (10.5 oz) can unsalted cream of chicken soup
- 1 (1 oz) package ranch dressing mix
- 1 cup chopped cooked bacon
- 2 cups shredded cheddar cheese
- 1 (30 to 32 oz) bag frozen tater tots
Directions:
1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
2. In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon, and cheese.
3. Fold in frozen tater tots.
4. Spoon mixture into prepared pan.
5. Bake uncovered for 40-45 minutes, until bubbly.

🍪 Cookie Dough Dip

Indulge in the deliciousness of Cookie Dough Dip, a creamy, sweet treat that's perfect for dipping your favorite snacks.

Ingredients
1 8 oz package cream cheese, room temperature
⅓ cup unsalted butter, room temperature
⅓ cup confectioners' sugar
¼ cup light brown sugar, packed
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup milk chocolate chips
Directions
Using a mixer, beat the butter and cream cheese together until light and fluffy.
Add in the brown sugar, salt, vanilla extract, and powdered sugar. Mix until smooth.
Fold in the chocolate chips.
Serve immediately with graham crackers, Ritz crackers, pretzels, or other goodies for dipping.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes | Servings: 10

🍲 Busy Day Soup

Busy Day Soup is a hearty and comforting meal perfect for those hectic days when you need a satisfying dish with minimal effort. This soup combines ground beef, mixed vegetables, and macaroni in a savory broth, making it a family favorite.

Ingredients
- 1 lb ground beef
- 1 packet onion soup mix
- 1¾ cup mixed frozen vegetables
- 5 cups water
- 1 can diced tomatoes (28oz can)
- 1 cup uncooked macaroni

Directions
1. In a large soup pot, brown the ground beef over medium heat. Drain the fat.
2. Pour in the water, onion soup mix, and diced tomatoes with their juice. Simmer for 1 hour on medium-low heat.
3. Add the macaroni and mixed frozen vegetables. Cook for an additional 15 minutes on medium heat. Serve hot.

Prep Time: 5 min | Total Time: 1 hr 30 min | Servings: 6