Creamy Ranch Chicken Skillet Creamy Ranch Chicken with Garlic and Herbs Ingredients: 4 boneless, skinless chicken breasts 1 tablespoon olive oil 1 tablespoon butter 2 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese 1 tablespoon ranch seasoning mix Salt and pepper to taste 2 tablespoons chopped parsley (for garnish) Directions: Season the chicken breasts with salt, pepper, and half of the ranch seasoning mix. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden and cooked through. Remove and set aside. In the same skillet, reduce heat to medium. Add the minced garlic and cook for 30 seconds. Pour in the chicken broth and stir to deglaze the pan. Add heavy cream, remaining ranch seasoning, and Parmesan cheese. Stir well until smooth and slightly thickened (about 3–5 minutes). Return the chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes to blend flavors. Garnish with chopped parsley and serve warm with mashed potatoes, pasta, or rice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 460 kcal | Servings: 4 servings #ranchchicken #creamychickendinner #easychickenrecipes #ranchflavor #skilletmeals #comfortfoodrecipes #creamygarlicchicken #onepanmeals #chickenwithsauce #easyweeknightdinner #homestylechicken #herbychicken #ranchskillet #familyfavorites #quickmeals #cheesychicken #chickenbreastrecipes #saucydinner #garliccreamchicken #weeknightcomfort Creamy, dreamy, ranch-flavored chicken perfection! This skillet dinner is bursting with flavor and ready in just 30 minutes.

Beef Sausage, Onion, Bell Peppers & Tomatoes over Rice Savory Beef Sausage Stir-Fry with Peppers, Tomatoes & Steamed Rice Ingredients: 1 lb beef sausage links or ground beef sausage, sliced 1 tablespoon olive oil 1 medium onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 2 large tomatoes, chopped 2 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon dried oregano Salt and pepper to taste 2 cups cooked white or brown rice Optional: chopped fresh parsley or green onions for garnish Directions: Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned, about 5–7 minutes. Remove and set aside. In the same skillet, sauté the onions and bell peppers until softened, about 4–5 minutes. Add garlic and sauté for 30 seconds until fragrant. Stir in the chopped tomatoes, smoked paprika, oregano, salt, and pepper. Let simmer for 5–7 minutes until the tomatoes break down into a light sauce. Return the cooked sausage to the pan and stir to coat in the sauce. Simmer everything together for 2–3 minutes. Serve hot over cooked rice and garnish with parsley or green onions if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 460 kcal | Servings: 4 servings #beefsausage #pepperstirfry #ricedish #quickdinners #familymeal #easyweeknightmeal #savorysupper #comfortfoodbowl #heartyrecipes #bellpeppers #sausageandrice #tomatoesskillet #garlicflavors #onepanmeals #budgetfriendlydinner #easymeals #meatylovers #simplehomecooking #30minutemeals #weeknightwinner Sautéed sausage, sweet peppers, and tomatoes all over fluffy rice? YES, PLEASE! This meal hits every comfort note.

Spicy Meatball and Pepper Pasta Fiery Spicy Meatball and Roasted Pepper Pasta in Zesty Tomato Sauce Ingredients: 1 lb (450g) ground beef 1/4 cup breadcrumbs 1 egg 2 cloves garlic, minced 1/2 teaspoon chili flakes (adjust to taste) 1 teaspoon Italian seasoning Salt and pepper to taste 2 tablespoons olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 small onion, sliced 2 cups tomato passata or crushed tomatoes 1 tablespoon tomato paste 1/2 teaspoon smoked paprika 12 oz (340g) penne or rigatoni pasta Fresh basil or parsley, for garnish Grated Parmesan cheese, to serve Directions: In a bowl, mix ground meat, breadcrumbs, egg, garlic, chili flakes, Italian seasoning, salt, and pepper. Form into small meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides (about 8–10 minutes). Remove and set aside. In the same skillet, sauté onion and bell peppers until softened, about 5–6 minutes. Stir in tomato paste, smoked paprika, and passata. Simmer for 10 minutes until sauce thickens slightly. Return meatballs to the pan and cook for another 5–7 minutes until fully cooked through. Meanwhile, cook pasta according to package instructions. Drain and toss with the sauce. Serve hot, garnished with fresh herbs and Parmesan. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 560 kcal | Servings: 4 servings #meatballpasta #spicypasta #pepperpasta #heartymeals #weeknightdinners #pastaandmeatballs #easycomfortfood #homemadepasta #chilipasta #zestytomatosauce #dinnerrecipes #italiandinner #spicycomfortfood #pastanight #rusticrecipes #easyfamilydinner #savoryflavors #meatballmadness #pastalovers #onepanmeals Turn up the heat This Spicy Meatball and Pepper Pasta is a bold, satisfying dish with every bite delivering fire and flavor!

Shrimp and Squash Casserole Cheesy Baked Shrimp and Summer Squash Casserole Ingredients: 1 tablespoon olive oil 1 pound shrimp, peeled and deveined 2 medium yellow squash, thinly sliced 1 zucchini, thinly sliced (optional for color contrast) 1/2 onion, finely chopped 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika 1/2 cup sour cream 1/2 cup mayonnaise 1 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon dried thyme 1/4 teaspoon red pepper flakes (optional) 1/2 cup crushed butter crackers or panko breadcrumbs 1 tablespoon melted butter Chopped parsley, for garnish Directions: Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant, about 3–4 minutes. Add squash and zucchini to the skillet, season with salt, pepper, and paprika. Cook for 5–6 minutes until slightly softened. Stir in the shrimp and cook for 2–3 minutes just until pink. Remove from heat. In a large bowl, mix sour cream, mayonnaise, cheddar cheese, Parmesan, thyme, and red pepper flakes. Fold in the shrimp and squash mixture until well combined. Pour into prepared baking dish. In a small bowl, mix crushed crackers (or panko) with melted butter. Sprinkle evenly over the casserole. Bake uncovered for 20–25 minutes until golden and bubbly. Garnish with chopped parsley and serve warm. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 460 kcal | Servings: 6 servings #shrimpbake #squashcasserole #comfortfood #southernrecipes #cheesycasserole #shrimpdinner #bakedshrimp #seafoodcasserole #summerrecipes #zucchinirecipes #easyentertaining #homemadegoodness #squashseason #weeknightdinner #onepanmeals #cheddarcheese #parmesanbake #familyfavorites #ovenbaked #herbyflavors This cheesy Shrimp and Summer Squash Casserole is what comfort food dreams are made of Bubbly, golden, and SO good!

If you’re craving a quick and delicious meal that packs a punch of flavor, this Mexican Zucchini and Ground Beef Skillet is your answer! Perfect for busy weeknights, it’s a one-pan wonder that’s sure to please the whole family. Ingredients: - 1 pound ground beef - 2 medium zucchinis, diced - 1 small onion, chopped - 2 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes, undrained - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Fresh cilantro, for garnish (optional) Directions: 1. Start by heating the olive oil in a large skillet over medium heat. 2. Toss in the chopped onion and minced garlic, cooking until the onion becomes translucent, which should take about 3-4 minutes. 3. Next, add the ground beef, breaking it apart with a spatula as it cooks. Keep an eye on it until it's evenly browned, around 5-7 minutes. If there's excess fat, feel free to drain it. 4. Stir in the diced zucchini, the diced tomatoes along with their juicy goodness, chili powder, cumin, paprika, salt, and pepper. Let this simmer for another 5-7 minutes until the zucchini is nice and tender. 5. Now for the cheesy goodness! Sprinkle the shredded cheddar cheese over the top and cover the skillet. Let it cook for about 2-3 minutes, or until the cheese is melted and bubbly. 6. Finally, remove the skillet from the heat and garnish with fresh cilantro if you're feeling fancy. Serve warm, and enjoy every savory bite! Nutritional Values (per serving, serves 4): - Calories: 350 - Protein: 26g - Fat: 23g - Carbohydrates: 10g - Fiber: 2g Serving size: Approximately 1 cup #DeliciousDinners #OnePanMeals #MexicanCuisine #ZucchiniRecipes #ComfortFood