Step By Step Video

INGREDIENTS:

• 8 ounces pasta
• 2 persian cucumbers, chopped
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, chopped
• 1/2 red onion, chopped
• 1/2 cup olives, pitted and halved
• 1/2 cup crumbled feta cheese

Dressing

• 2 tablespoons olive oil
• juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

INSTRUCTIONS:

• Cook pasta according to package instructions. Drain and rinse with cold water.
• In a large bowl, whisk together 2 tablespoons olive oil, the juice of 1 lemon, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
• Add 8 ounces cooked and cooled pasta to the bowl.
• Stir in 2 chopped Persian cucumbers
• 1/2 chopped red onion
• 1/2 cup olives
• 1 cup halved cherry tomatoes
• 1 chopped green bell pepper
• Toss everything together until evenly coated with the dressing.
• Taste and adjust seasoning if needed.
• Top with 1/2 cup crumbled feta cheese.

Frequently Asked Questions

Can I make Greek pasta salad ahead of time?

Yes! Greek pasta salad tastes even better after chilling for a few hours, making it perfect for meal prep and gatherings.

What pasta works best for Greek pasta salad?

Fusilli, rotini, penne, or bowtie pasta all work well because they hold the dressing nicely.

How long does Greek pasta salad last in the fridge?

Store it in an airtight container in the refrigerator for up to 3–4 days.

Can I add protein to Greek pasta salad?

Absolutely! Grilled chicken, chickpeas, or grilled shrimp are great additions.

Do I serve Greek pasta salad cold?

Yes, this pasta salad is best served chilled or cold.

Can I use bottled dressing instead?

Yes, but homemade dressing gives the freshest flavor and only takes a few minutes to make.

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Greek Pasta Salad with Feta and Veggies

Fresh, flavorful, and easy to make — this Greek Pasta Salad is packed with crisp veggies, feta cheese, and a zesty homemade dressing. Perfect for summer BBQs, meal prep, or an easy side dish! 🥒🍅🫒🧀

Course Main Course

Cuisine Mediterranean

Keyword Salad, Garden Salad, Fresh, Easy, Quick, Vegetarian, Side Dish

Ingredients

• 8 ounces pasta
• 2 persian cucumbers chopped
• 1 cup cherry tomatoes halved
• 1 green bell pepper chopped
• 1/2 red onion chopped
• 1/2 cup olives pitted and halved
• 1/2 cup crumbled feta cheese

Dressing

• 2 tablespoons olive oil
• juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

• Cook pasta according to package instructions. Drain and rinse with cold water.
• In a large bowl, whisk together 2 tablespoons olive oil, the juice of 1 lemon, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
• Add 8 ounces cooked and cooled pasta to the bowl.
• Stir in 2 chopped Persian cucumbers
• 1/2 chopped red onion
• 1/2 cup olives
• 1 cup halved cherry tomatoes
• 1 chopped green bell pepper
• Toss everything together until evenly coated with the dressing.
• Taste and adjust seasoning if needed.
• Top with 1/2 cup crumbled feta cheese.

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The post Greek Pasta Salad with Feta and Fresh Veggies appeared first on Tasty Homemade Recipes.

Step By Step 16 Bean Soup Recipe

INGREDIENTS

• 1 bag of 16 Bean Soup mix (16 oz)
• 3 stalks celery, chopped
• 3 carrots, diced
• 1/2 onion, chopped (large)
• 2 garlic, sliced
• 1 tablespoon oregano, dried
• salt and pepper
• 3 cups of water
• 1/2 cup orzo

INSTRUCTIONS

1. Rinse Beans
   • Sort through beans and remove any debris. Rinse 2-3 times well under cold water.
2. Prep Vegetables
   • Chop 3-4 celery sticks, 3 carrots, 1/2 onion, and 2 garlic.
3. Add to Slow Cooker
   • Add beans, onion, garlic, celery, carrots, 1 tbsp olive oil, 1 tbsp tomato sauce, 1 tsp oregano, salt and pepper and 4-6 cups water.
4. Cook
   • Cover and cook on High for 4 to 5 hours, or until beans are tender.
5. Check During Cooking
   • Stir once or twice if possible. If mixture becomes too dry, add a little more water.
6. Add Orzo
   • Stir in 1/2 cup orzo during the last 20 to 30 minutes of cooking.
7. Season
   • Adjust the taste before serving.
8. Serve
   • Spoon into bowls and serve warm.

🫘 Beans in a Typical 16 Bean Mix + Their Nutrition Benefits

• Pinto beans – High in fiber and protein; supports heart health and stable blood sugar
• Navy beans (white beans) – Rich in folate and fiber; good for digestion and cholesterol support
• Black beans – High in antioxidants; supports brain and heart health
• Kidney beans (red beans) – Great source of iron and protein; supports energy and blood health
• Great Northern beans – Mild flavor; high in fiber for gut health
• Lima beans (butter beans) – Good source of magnesium and potassium; supports muscle and heart function
• Black-eyed peas – High in folate; supports energy and cell health
• Pink beans – High fiber and protein; helps keep you full longer
• Small red beans – Rich in antioxidants; supports immunity
• Yellow split peas – High in protein and fiber; helps digestion and fullness
• Green split peas – Good plant protein; supports steady energy
• Garbanzo beans (chickpeas) – High in protein and iron; supports muscle and blood health
• Cranberry beans (borlotti beans) – Rich in antioxidants and fiber; supports heart health
• Baby lima beans – High in potassium; supports blood pressure balance
• White kidney beans (cannellini beans) – High in fiber; supports digestion and heart health
• Mung beans (sometimes included) – Easy to digest; supports gut health and energy

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🌱 Overall Nutrition of 16 Bean Mix

• High in plant-based protein
• Very high in dietary fiber
• Rich in iron, magnesium, potassium, and folate
• Supports heart health, digestion, and steady energy
• Low in fat and naturally cholesterol-free
• Budget friendly

A mix of beans provides important nutrients such as:

• Iron (supports healthy blood)
• Magnesium (supports muscle and nerve function)
• Potassium (helps regulate blood pressure)
• Folate (important for cell health)

Budget-Friendly 16 Bean Soup – Under $1 Per Serving!

This hearty 16 bean soup is not only filling and healthy, but incredibly affordable—perfect for feeding a family on a budget.

Total Cost (5–8 Servings) $5.40 – $6.10 per pot. Only $0.70 – $1.00 per serving

Ingredient Cost Breakdown (2026)

• 16 bean mix (16 oz): $3.00
• Celery: ~$0.95
• Carrots: ~$0.50–$0.70
• Onion: ~$0.30–$0.50
• Garlic: ~$0.15–$0.25
• Orzo: ~$0.30–$0.50
• Seasonings + water: ~$0.20

How to Make 16 Bean Soup with Orzo (Stovetop)

1. Rinse Beans (16 oz)
Rinse and sort beans. Optional: soak overnight.

2. Cook Vegetables
Heat 1–2 tbsp oil. Cook 1 chopped onion, 3-4 chopped celery, and 3 chopped carrots for 5–7 minutes.
Add 2 minced garlic and cook 1 minute.

3. Add Beans & Liquid
Stir in beans, 1 tbs tomato sauce, 1 tsp oregano, salt,and pepper.
Add 4–6 cups water or broth.

4. Simmer
Bring to a boil, then cover and simmer:

• Soaked: 60–90 min
• Unsoaked: 2–3 hours
  Stir and add liquid if needed.

5. Add Orzo (1/2 cup)
Cook for last 10–15 minutes.

6. Serve
Adjust seasoning and serve warm.

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16 Bean Soup Recipe: Hearty, Healthy & Easy One-Pot Comfort Food

A hearty and nutritious 16 bean soup made with tender beans, fresh vegetables, and orzo, all simmered together in one pot. This easy, comforting recipe is packed with protein, fiber, and flavor—perfect for a wholesome meal any day of the week.

Course Salad

Cuisine Mediterranean

Keyword 16 bean soup, 16 bean soup recipe, bean soup, bean soup recipe, mixed bean soup, slow cooker 16 bean soup

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Author Eva Riazati Tasty Homemade Recipes

Cost $6

Ingredients

• 1 bag of 16 Bean Soup mix 16 oz
• 3 stalks celery chopped
• 3 carrots diced
• 1/2 onion chopped (large)
• 2 garlic sliced
• 1 tablespoon oregano dried
• salt and pepper
• 3 cups of water
• 1/2 cup orzo

Instructions

• Rinse Beans – Sort through beans and remove any debris. Rinse well under cold water.
• Prep Vegetables – Chop celery, carrots, onion, and garlic.
• Add to Slow Cooker – Add beans, onion, garlic, celery, carrots, oregano, salt and pepper and 3 cups water.
• Cook – Cover and cook on High for 4 to 5 hours, or until beans are tender.
• Check During Cooking – Stir once or twice if possible. If mixture becomes too dry, add a little more water.
• Add Orzo – Stir in orzo during the last 20 to 30 minutes of cooking.
• Season – Adjust the taste before serving.
• Serve – Spoon into bowls and serve warm.

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The post Mixed Bean Soup Recipe: Hearty, Healthy ($1 Per Serving) appeared first on Tasty Homemade Recipes.

Ingredients for Green Bean & Beef Filling

• 1 lb fresh green bean cut into 1/2 inch pieces
• 2 tablespoon olive oil
• 1 onion chopped
• 1 pound ground beef
• 1 tsp tumeric
• 1/4 tsp cayenne pepper
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 tablespoon tomato paste
• 1 cup water

Ingredients to make rice

• 8 cups water
• 3 1/2 cups Basmati rice
• 1 1/2 tsp salt
• 6 tablespoon of olive oil divided
• bloomed saffron

INSTRACTIONS:

Step 1:Prepare the Green Bean & Beef Filling

• Trim the ends of 1 pound fresh green beans and cut them into ½-inch pieces.
• Bring 4 cups of water to a boil. Add the green beans and cook for 5 minutes until slightly tender. Drain and rinse with cold water. Set aside.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 pound ground beef and cook, breaking it up, until browned and no longer pink.
• Add 1 chopped onion and sauté until soft and lightly golden.
• Stir in 1 teaspoon turmeric, ¼ teaspoon cayenne pepper, 1 teaspoon curry powder, ½ teaspoon cinnamon, and 1 teaspoon salt. Cook for about 5 minutes so the spices bloom and become fragrant.
• Add 2 tablespoons tomato paste and 1 cup water, stirring well to create a flavorful sauce.
• Mix in the green beans, reduce heat to low, cover, and simmer for about 20 minutes, until the beans are fully tender and the mixture is saucy. If needed, add a splash of water to keep it from drying out.
• Taste and adjust seasoning if needed. Set the filling aside.

Step 2: Parboil the Rice

• Bring 8 cups of water to a rolling boil in a large pot. Add 1½ teaspoons salt.
• Rinse 3½ cups basmati rice 2–3 times until the water runs mostly clear to remove excess starch.
• Add the rinsed rice to the boiling water and cook for about 6 minutes, stirring once or twice. The rice should be parboiled — tender on the outside but still firm in the center. You should be able to break a grain with your fingernail, but it should still have a small opaque core.
• Drain the rice in a colander and rinse briefly with cool water to stop the cooking. Let it drain well while you prepare for layering.

Step 3: Layer the Rice and Steam to Form the Tahdig

• Return the pot to medium-high heat. Once dry, add 3 tablespoons olive oil.
• Arrange enough thinly sliced potatoes (usually 1–2, depending on size) in a single layer on the bottom of the pot to form the tahdig.
• Spread about one-third of the parboiled rice over the potatoes. Drizzle some of the ¼ cup bloomed saffron over the rice, then add one-third of the green bean and beef filling.
• Repeat the layers two more times, finishing with a mound of rice on top (higher in the center). Use the handle of a spoon to poke a few holes in the rice to help steam escape.
• Pour ⅓ cup water around the edges of the pot. Wrap the lid in a clean kitchen towel and cover tightly.
• Cook over medium-high heat for 15 minutes to build steam.
• Drizzle the remaining 3 tablespoons olive oil over the rice, cover again, reduce heat to medium-low, and steam for another 30 minutes until fully cooked.

Step 4: Serve

Gently fluff the rice to mix some of the filling through while keeping layers visible.

Serve warm with Salad Shirazi and plain yogurt topped with dried mint or dill.

Top Tips for Perfect Lubia Polo Every Time

• The filling can be made a day ahead and reheated before layering.
• A nonstick pot works best for crispy tahdig.
• You can swap potatoes for lavash or pita bread for a different style of crust.
• For a vegetarian version, replace beef with sautéed mushrooms.

Frequently Asked Questions – Lubia Polo

1. What is Lubia Polo?
Lubia Polo is a traditional Iranian (Persian) rice dish made with green beans, ground beef, tomato paste, and aromatic spices, layered with fluffy basmati rice and often served with crispy tahdig.

2. Can I make Lubia Polo vegetarian?
Yes! Replace the ground beef with sautéed mushrooms or another favorite vegetable. The cooking process stays the same.

3. What is tahdig and how do I get it crispy?
Tahdig is the golden, crispy layer of rice at the bottom of the pot. Using thinly sliced potatoes or a bit of oil on the bottom and steaming the rice properly helps create a perfect tahdig.

4. Can I make the green bean filling ahead of time?
Absolutely! The filling can be made a day in advance. Simply reheat it slightly before layering with the rice.

5. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with 2 tablespoons of water over medium heat. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.

6. Can I use frozen green beans?
Yes, but reduce the initial boiling time slightly since frozen beans are already partially cooked.

7. What kind of rice is best for Lubia Polo?
Basmati rice is ideal for this dish because of its long grains and fragrant flavor, which hold up well in layering and steaming.

8. How do I know when the rice is parboiled?
The rice should be tender on the outside but still firm in the center. You should be able to break a grain with your fingernail, but it should have a slightly opaque core.

Bloomed Saffron: The Secret to Golden, Flavorful Rice

Saffron is one of the most prized spices in the world, harvested from the delicate stigma of the crocus flower, primarily from Iran, Spain, and Kashmir. Just a tiny pinch of saffron has the power to transform a dish — it adds a warm, floral aroma, a subtle earthy flavor, and, most importantly, a beautiful golden-yellow hue to your rice.

To unlock its full potential, we use bloomed saffron. Blooming saffron means dissolving the threads in a little liquid — in our case, we crush about ½ teaspoon of saffron onto a small ice cube. As the ice melts, the saffron releases its vibrant color and fragrance, creating a potent, flavorful liquid. When added to Lubia Polo (or any Persian rice dish), this saffron infusion not only gives the rice that signature golden tint but also infuses each grain with an unmistakably rich and aromatic taste.

Bloomed saffron is a simple trick that makes a huge difference — a little goes a long way, turning ordinary rice into a stunning, flavorful centerpiece.

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Lubia Polo Persian Green Bean Rice

Lubia Polo is a classic Persian rice dish made with basmati rice layered with tender green beans, tomatoes, warm spices, and seasoned meat, all steamed together until fluffy and aromatic.

Course Main Course

Cuisine persian

Keyword Iranian green bean rice, Loobia Polo, lubia polo, Persian green bean rice, persian rice

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6 people

Calories 800kcal

Author Eva Riazati

Ingredients

Ingredients for Green Bean & Beef Filling

• 1 lb fresh green bean cut into 1/2 inch pieces
• 2 tablespoon olive oil
• 1 onion chopped
• 1 pound ground beef
• 1 tsp tumeric
• 1/4 tsp cayenne pepper
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 tablespoon tomato paste
• 1 cup water

Ingredients to make rice

• 8 cups water
• 3 1/2 cups Basmati rice
• 1 1/2 tsp salt
• 6 tablespoon of olive oil divided
• bloomed saffron

Instructions

Step 1: Make the Green Bean & Beef Filling

• Trim and cut 1 lb green beans into ½-inch pieces. Boil in 4 cups water for 5 minutes until slightly tender, then drain and rinse with cold water.
• In a large skillet, heat 2 tbsp olive oil over medium heat. Brown 1 lb ground beef. Add 1 chopped onion and cook until soft and lightly golden. Stir in 1 tsp turmeric, ¼ tsp cayenne, 1 tsp curry powder, ½ tsp cinnamon, and 1 tsp salt; cook 5 minutes until fragrant.
• Mix in 2 tbsp tomato paste and 1 cup water to make a sauce. Add the green beans, cover, and simmer on low for about 20 minutes until tender and saucy, adding a splash of water if needed. Adjust seasoning and set aside.

Step 2: Parboil the Rice

• Bring 8 cups water and 1½ tsp salt to a boil. Rinse 3½ cups basmati rice until mostly clear, then boil for about 6 minutes until tender outside but still firm in the center. Drain, rinse briefly with cool water, and let drain well.

Step 3: Layer & Steam (Tahdig)

• Heat the pot over medium-high and add 3 tbsp olive oil. Arrange thin potato slices in a single layer on the bottom.
• Layer one-third of the rice, drizzle with some bloomed saffron, then add one-third of the filling. Repeat twice more, finishing with rice mounded on top. Poke a few holes for steam vents.
• Pour ⅓ cup water around the edges. Wrap the lid in a towel and cover. Cook on medium-high 15 minutes to build steam. Drizzle 3 tbsp olive oil over the rice, reduce to medium-low, and steam 30 minutes until fully cooked.

Step 4: Serve

• Gently fluff to mix slightly while keeping layers visible. Serve warm with Shirazi salad and yogurt with dried mint or dill.

The post Lubia Polo Persian Green Bean Rice Recipe appeared first on Tasty Homemade Recipes.

INGREDIENTS

• 1 large English cucumber, sliced into thin half-moons (about 2½ cups)
• 1 pound tomatoes, chopped
• ½ red onion, thinly sliced
• Juice of ½ lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper, to taste
• 2 tablespoons crumbled feta cheese
• Chopped fresh herbs: basil, thyme, and mint (as desired)

INSTRUCTIONS

• Chop the cucumber, tomatoes, and red onion into small pieces.
• In a large bowl, combine the cucumber, tomatoes, and red onion.
• Drizzle with lemon juice, balsamic vinegar, and olive oil.
• Season with salt and pepper to taste.
• Add the crumbled feta and chopped herbs.
• Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.

FAQ

Can I make this salad ahead of time?
Yes, but for the best texture, add the feta and herbs just before serving. The vegetables can be prepped a few hours ahead.

What kind of tomatoes work best?
Heirloom, vine-ripened, or Roma tomatoes are great choices. Choose ripe, juicy tomatoes for the best flavor.

Can I substitute the herbs?
Yes. Parsley, dill, or oregano can be used if you don’t have basil, thyme, or mint.

How can I reduce the sharpness of red onion?
Soak the sliced onion in cold water for 5–10 minutes before adding it to the salad.

Is this salad vegan?
It’s vegetarian as written. To make it vegan, omit the feta or use a dairy-free alternative.

Simple Tips for an Even Better Cucumber Tomato Feta Salad

• Use ripe, in-season tomatoes for the best taste.
• Slice the onion very thinly or soak it to soften its sharpness.
• Chill the salad for a short time before serving for a more refreshing result.
• Add salt cautiously—feta provides a salty bite.
• Turn this into a light meal by adding chickpeas, grilled chicken, or cooked quinoa.

How to Store Cucumber Tomato Salad with Feta

Store in an airtight container in the refrigerator.

For best texture, store without dressing and add it just before serving.

Keep feta separate if possible to prevent excess moisture.

Salad is best within 24 hours, but can last up to 2 days refrigerated.

Stir gently before serving and drain off any excess liquid if needed.

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Cucumber Tomato Salad with Feta 🥒

Cucumber tomato salad with feta is a light, flavorful side dish made with fresh vegetables and a simple dressing, perfect for summer meals or easy weeknight dinners.

Course Salad

Cuisine Mediterranean

Keyword cucumber tomato salad, easy summer salad, fresh cucumber salad, how to make cucumber tomato salad with feta, Mediterranean salad, simple side dish, tastyhomemaderecipes, tomato cucumber feta salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 158kcal

Author Eva Riazati

Ingredients

• 1 large English cucumber sliced into thin half-moons (about 2½ cups)
• 1 pound tomatoes chopped
• ½ red onion thinly sliced
• Juice of ½ lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper to taste
• 2 tablespoons crumbled feta cheese
• Chopped fresh herbs: basil thyme, and mint (as desired)

Instructions

• Chop the cucumber, tomatoes, and red onion into small pieces.
• In a large bowl, combine the cucumber, tomatoes, and red onion.
• Drizzle with lemon juice, balsamic vinegar, and olive oil.
• Season with salt and pepper to taste.
• Add the crumbled feta and chopped herbs.
• Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.

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The post Cucumber Tomato Salad with Feta 🥒 appeared first on Tasty Homemade Recipes.

Ingredients:

• 1 whole roasting chicken (about 5–6 lb / 2.25–2.75 kg)
• 1 cup baby carrots
• 1 large yellow onion, peeled and quartered
• ½ lb (225 g) brussels sprouts
• 3 stalks celery, cut into 2-inch pieces
• 3 garlic cloves
• Fresh rosemary
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)

Instructions for Roasted Chicken with vegetables:

1. Preheat Oven: Preheat the oven to 425 °F (220 °C).
2. Temper Chicken: Remove the chicken from the fridge and let it sit at room temperature while you prepare the vegetables.
3. Pat Dry: Pat the chicken dry with paper towels, inside and out.
4. Prepare Vegetables: In a large roasting dish, arrange baby carrots, onion, fresh rosemary, celery, and garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat.

5.Butter Chicken: Place the chicken breast-side up on top of the prepared vegetables in the roasting dish. Drizzle the outside of the chicken with olive oil, season liberally with salt and pepper. Gently loosen the skin over the breast and spread softened butter underneath and on top.

6.Roast: Roast in the oven for 60–90 minutes (depending on size) until the internal temperature reaches 165 °F (75 °C) at the thickest part of the thigh, or the juices run clear.

Rest: Remove the chicken from the oven and let it rest for 15–20 minutes before carving to retain the juices.

Serve: Carve the chicken and serve with the roasted vegetables.

Frequently Asked Questions 

Q: Can I use frozen vegetables?
A: Fresh vegetables are best, but thawed and patted-dry frozen vegetables can also be used.

Q: Can I use boneless chicken?
A: Yes, but cooking time will be shorter—about 45–60 minutes depending on size.

Q: Can I add other herbs?
A: Thyme or sage pair beautifully with roasted chicken.

Easy Tips for Perfect Roasted Chicken and Vegetables

• Dry the chicken first – Pat the chicken dry with paper towels so the skin roasts instead of steaming.
• Season generously – Use salt, pepper, garlic, paprika, rosemary, thyme, or lemon zest. Season under the skin too for more flavor.
• Use similar-size vegetables – Cut potatoes, carrots, onions, and squash into even pieces so everything cooks evenly.
• Don’t overcrowd the pan – Spread everything out in one layer so it roasts, not steams.
• Add oil, not water – Toss vegetables with olive oil so they caramelize nicely.
• High heat works best – Roast at 400–425°F (205–220°C) for golden skin and tender veggies.
• Rest before serving – Let the chicken rest 5–10 minutes so the juices stay inside.
• Finish with fresh flavor – Add a squeeze of lemon or sprinkle fresh herbs just before serving for a fresh taste.

How to Store Roasted Chicken

• Let the chicken cool slightly — do not leave it out longer than 2 hours.
• Place in an airtight container or wrap tightly with foil or plastic wrap.
• Store in the refrigerator for 3–4 days.
• For longer storage, freeze in a freezer-safe bag or container for up to 3 months.
• Label with the date before storing.
• Reheat until the chicken is steaming hot before eating.

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Roasted Chicken with vegetables

Juicy roasted chicken with tender, flavorful vegetables—an easy, delicious, and satisfying meal for family or friends.

Course Main Course

Cuisine American

Keyword Chicken and vegetable dinner, Easy roasted chicken recipe, Healthy roasted chicken dinner, Juicy roasted chicken with veggies, Oven roasted chicken, Roast chicken recipe, Roasted chicken with vegetables

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5 people

Author Eva Riazati

Ingredients

• 1 whole roasting chicken about 5–6 lb / 2.25–2.75 kg
• 1 cup baby carrots
• 1 large yellow onion peeled and quartered
• ½ lb 225 g brussels sprouts
• 3 stalks celery cut into 2-inch pieces
• 3 garlic cloves
• Fresh rosemary
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste

Instructions

• Preheat Oven: Heat to 425 °F (220 °C).
• Prepare Chicken: Let chicken sit at room temperature; pat dry inside and out.
• Prepare Vegetables: Toss carrots, onion, celery, garlic, and rosemary with olive oil, salt, and pepper in a roasting dish.
• Butter & Season: Place chicken breast-side up on vegetables. Rub outside with olive oil, season generously, and spread softened butter under and over the skin.
• Roast: Cook 60–90 minutes, until internal temperature reaches 165 °F (75 °C) or juices run clear.
• Rest & Serve: Let chicken rest 15–20 minutes before carving. Serve with roasted vegetables.

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The post Roasted Chicken with Vegetables appeared first on Tasty Homemade Recipes.

Italian Wedding Soup is not actually served at weddings — the name comes from the Italian phrase “minestra maritata,” which means “married soup.” It refers to the perfect “marriage” of flavors between the meat and the greens in the broth. This soup has roots in Southern Italy, where families traditionally made it with whatever meat and seasonal greens they had on hand, turning simple ingredients into a nourishing, comforting meal passed down through generations.

Italian Wedding Soup – Watch How To Make It

Ingredients for the Meatballs:

• 16 oz ground beef
• 1/2 cup fresh white bread crumbs (from dried bread made with freshly milled flour)
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 cup finely shredded parmesan
• 1 egg
• salt and pepper to taste
• 1 Tbsp olive oil

Ingredients for the Soup:

• 1 Tbsp olive oil
• 1 1/4 cup carrots, chopped
• 1 1/4 cup onion, chopped
• 3/4 cup celery, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 – 4 cups water
• 1 cup dry acini di pepe or orzo pasta
• 6 oz fresh spinach, roughly chopped
• Finely shredded parmesan, for serving

Instructions for the meatballs:

Add 16 oz ground beef to a large mixing bowl. Stir in the bread crumbs, parsley, oregano, Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon pepper, mixing with a spatula or clean hands until well combined.

Form the mixture into small meatballs, about ¾ to 1 inch in size, and place them on a large plate.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully add half of the meatballs (about 8–10, depending on size) in a single layer, leaving space between them.

Cook for about 4 minutes, turning occasionally to brown 2–3 sides evenly, until the meatballs develop a golden crust.

Transfer the browned meatballs to a clean plate, keeping the skillet with the oil on the heat. Repeat the same browning process with the remaining meatballs, making sure not to overcrowd the pan. Don’t worry if the meatballs aren’t fully cooked—they will finish cooking in the soup.

Instructions for the Soup:

For the soup, start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the carrots, onions, and celery and cook, stirring occasionally, until softened, about 6–8 minutes.

Add the garlic and sauté for an additional minute until fragrant.

Pour in 4 cups beef broth and 2–4 cups water (depending on how thick you want the soup), then season with salt and black pepper to taste.

Bring to a boil, add about 1 cup pasta.

and the browned meatballs

then reduce the heat to medium-low.
Place the lid on the pot and cook the soup over low heat, stirring occasionally, until the pasta is soft and the meatballs are fully cooked, about 10 minutes.

Add the spinach during the final 1 minute of cooking.

Enjoy! ❤️

How to Make Italian Wedding Soup – Pin it for later

Tips for Making the Best Italian Wedding Soup

Keep Meatballs Small and Tender – Shape meatballs about ¾ to 1 inch so they cook evenly and stay soft in the soup. Overly large meatballs can take longer to cook and may become dense.

Brown Meatballs for Extra Flavor – Searing the meatballs before adding them to the soup enhances their flavor and helps them hold together while simmering.

Add Greens at the Final Minute – Fresh spinach, escarole, or kale should be added in the last minute of cooking to keep their color vibrant and texture tender.

Adjust Broth and Water for Desired Thickness – Use 4 cups broth and 2–4 cups water depending on whether you want a thicker, hearty soup or a lighter, more brothy version.

Season Gradually – Taste as you go. Salt and pepper should be adjusted after combining all ingredients so the flavors are balanced.

Simmer Gently – Keep the soup at a low simmer to allow flavors to meld without overcooking the meatballs or pasta.

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Italian Wedding Soup FAQ

Q: Why is it called “Italian Wedding Soup”?
A: The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the harmonious combination of meat and greens, not actual weddings.

Q: Can I make the meatballs ahead of time?
A: Yes! You can prepare and brown the meatballs a day in advance, store them in the fridge, and add them to the soup when ready to cook.

Q: Can I use different greens?
A: Absolutely! Spinach, escarole, kale, or Swiss chard all work well. Add them at the end to keep them bright and tender.

Q: Can I substitute honey or sugar in the meatballs?
A: Some recipes call for a small amount of sugar or honey for flavor, but it’s optional.

Q: Can I freeze Italian Wedding Soup?
A: Yes, you can freeze the soup without the pasta. Add cooked pasta when reheating for best texture.

Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta separately or add it in the last 10 minutes of cooking, depending on how firm you like it.

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Italian Wedding Soup

A comforting Italian soup featuring tender mini meatballs, fresh greens, and small pasta simmered in a flavorful broth—perfect for a cozy meal any day.

Course Main Course, Soup

Cuisine Italian

Keyword easy soup recipe, hearty soup, homemade soup, Italian soup recipe, Italian Wedding Soup, keto comfort food,, meatball soup, mini meatballs, pasta soup

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 240kcal

Ingredients

For the Meatballs

• 16 oz 1 lb ground beef
• ½ cup bread crumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• ¼ teaspoon black pepper

For the Soup

• 1 tablespoon olive oil for sautéing vegetables
• 2 medium carrots diced
• 2 celery stalks diced
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups beef broth
• 2 –4 cups water depending on desired soup thickness
• 1 cup small pasta such as acini di pepe or orzo
• Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
• 2 cups fresh spinach or other greens

Instructions

• Prepare the Meatballs: In a large mixing bowl, combine 16 oz ground beef, ½ cup bread crumbs, 2 tbsp chopped parsley, 1 tsp oregano, ¼ cup grated Parmesan, 1 egg, 1 tsp salt, and ¼ tsp pepper. Mix with a spatula or clean hands until well combined.
• Shape Meatballs: Form the mixture into small meatballs, about ¾–1 inch, and place them on a plate.
• Brown Meatballs: Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Brown half of the meatballs, turning occasionally to color 2–3 sides, about 4 minutes. Transfer to a plate and repeat with the remaining meatballs. (Meatballs won’t be fully cooked yet.)
• Sauté Vegetables: In a large pot, heat 1 Tbsp olive oil over medium-high heat. Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion, sauté until softened, about 6–8 minutes. Add 2 minced garlic cloves and cook 1 more minute.
• Add Broth and Pasta: Pour in 4 cups beef broth and 2–4 cups water (depending on desired thickness). Season with ½ tsp salt and ¼ tsp pepper. Bring to a boil, add 1 cup pasta and the browned meatballs, then reduce heat to medium-low.
• Simmer Soup: Cover and simmer, stirring occasionally, until pasta is tender and meatballs are cooked through, about 10 minutes.
• Add Greens: Stir in 2 cups fresh spinach (or other greens) during the last minute of cooking.
• Serve: Taste and adjust seasoning if needed. Serve hot, optionally garnished with extra grated Parmesan.

The post Italian Wedding Soup (Video) 🍲 appeared first on Tasty Homemade Recipes.

INGREDIENTS

• ½ cup sliced or slivered almonds
• 1 cup frozen shelled edamame, thawed
• ½ small head red cabbage, finely sliced
• 2 cups shredded broccoli and carrot mix
• 1 medium red bell pepper, very thinly sliced
• 1 cup shredded carrots (about 2 carrots)
• ½ cup chopped fresh cilantro

For the Dressing:

• ¼ cup rice vinegar
• 1.5 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions:

Roast the Almonds:

Preheat your oven to 350°F (175°C). Spread the sliced or slivered almonds in a single layer on a baking sheet. Roast for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from oven and let cool.

Prepare the Salad:

In a large mixing bowl, combine red cabbage, shredded broccoli-carrot mix, shredded carrots, bell pepper, edamame, roasted almonds, and chopped cilantro.

Make the Dressing:

In a small bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth and well combined.

Add Almonds and Toss:
Add the roasted almonds to the salad and pour the dressing over everything. Toss well until all ingredients are evenly coated.

Toss the Salad:

Pour the dressing over the salad ingredients and toss until everything is evenly coated.

Serve:

Serve immediately for maximum crunch or refrigerate for 15–20 minutes to let flavors meld.

Tips

Toasting the almonds brings out extra flavor and crunch — don’t skip!

Adjust honey or sweetener to taste depending on your desired sweetness.

Add cooked chicken, shrimp, or tofu for extra protein.

For meal prep, store the dressing separately to keep vegetables crisp.

FAQ

Q: Can I make this salad Keto-friendly? A: Yes! Replace honey with erythritol or monk fruit sweetener and reduce or skip edamame and carrots to lower carbs.

Q: Can I use other nuts instead of almonds? A: Cashews, peanuts, or sunflower seeds work well; roast them the same way for extra flavor.

Q: How far in advance can I prepare this salad? A: You can prep the vegetables a day ahead but keep the dressing separate until serving to prevent sogginess.

What to Serve It With

This crunchy Asian Cabbage Salad pairs well with:

• Grilled or baked chicken – adds protein and makes a complete meal.
• Shrimp or fish – light and flavorful for a healthy dinner.
• Tofu or tempeh – perfect for a vegetarian or vegan option.
• Rice or quinoa bowls – use the salad as a fresh, crunchy topping.
• Spring rolls or dumplings – serves as a refreshing side.

It’s versatile and works as a side dish, light lunch, or part of a meal prep.

Storing Your Asian Cabbage Salad for Maximum Freshness

Store salad in an airtight container in the refrigerator for up to 2 days.

Keep the dressing separate until ready to serve.

Nutritional Value (approx. per serving, serves 4)

• Calories: 180 kcal
• Protein: 7 g
• Fat: 10 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Sugar: 7 g

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Asian Cabbage Salad

This Asian cabbage salad is a crunchy, colorful mix of fresh vegetables, edamame, roasted almonds, and a flavorful peanut-ginger dressing.

Course Salad, Side Dish

Cuisine Asian inspired

Keyword Broccoli Salad, Crunchy cabbage salad, healthy cabbage salad, Peanut ginger salad, Vegetarian Asian salad

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 21 minutes minutes

Servings 4 people

Calories 200kcal

Author Eva Riazati

Ingredients

For the Salad

• ½ cup sliced or slivered almonds
• 1 cup frozen shelled edamame thawed
• ½ small head red cabbage finely sliced
• 2 cups shredded broccoli and carrot mix
• 1 medium red bell pepper very thinly sliced
• 1 cup shredded carrots about 2 carrots
• ½ cup chopped fresh cilantro

For the Dressing:

• ¼ cup rice vinegar
• 1.5 tablespoons honey or substitute with keto-friendly sweetener
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions

• Preheat your oven to 350°F (175°C). Spread the sliced or slivered almonds in a single layer on a baking sheet. Roast for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from oven and let cool.
• In a large mixing bowl, combine red cabbage, shredded broccoli-carrot mix, shredded carrots, bell pepper, edamame, and chopped cilantro.
• In a small bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth and well combined.
• Add the roasted almonds to the salad and pour the dressing over everything. Toss well until all ingredients are evenly coated.
• Serve immediately for maximum crunch, or refrigerate for 15–20 minutes to let flavors meld.

Notes

• Roast the almonds for extra crunch and flavor.
• Make it Keto-friendly: replace honey with erythritol or monk fruit sweetener, and reduce or skip edamame and carrots.
• Meal prep tip: store salad and dressing separately in airtight containers to keep vegetables crisp.
• Protein options: add grilled chicken, shrimp, tofu, or tempeh to make it a complete meal.
• Flavor tweak: add a splash of sesame oil or sprinkle sesame seeds for extra Asian flavor.
• Serving idea: pairs well with rice bowls, spring rolls, dumplings, or as a side for grilled meats.
• Storage: best eaten within 2 days; do not freeze as vegetables will become soggy.

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Video how to make Spaghetti Sauce with Beef Ground

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• 2 tsp garlic powder
• 2 cans diced tomatoes (15 oz each)
• 1 can tomato sauce (15 oz)
• 2 bay leaves
• 2 tsp dried oregano
• 2 tsp white sugar
• 2 tsp salt
• 1 tsp pepper
• 1 cup grated Parmesan cheese

Instructions:

Cook the beef and onion
In a large skillet or saucepan over medium heat, cook 1 pound ground beef with 1 large chopped onion until the beef is browned and the onion is soft. Drain any excess fat.

Add garlic, seasonings, and tomatoes
Stir in 2 tsp garlic powder, 2 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, 3/4 tsp pepper, and 2 tsp white sugar. Cook for 1–2 minutes until fragrant, then pour in 2 cans (15 oz each) diced tomatoes and 1 can (15 oz) tomato sauce. Stir to combine.

Simmer the sauce
Reduce the heat to low and let the sauce simmer gently for 20 – 25 minutes, stirring occasionally, to let the flavors meld.

Taste and adjust
Remove the bay leaves. Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Add Parmesan
Stir in 1 cup grated Parmesan cheese. Simmer for an additional 5 minutes.

Serve
Serve hot over your favorite cooked pasta. Enjoy with extra Parmesan on top if desired.

Tips for the Best Italian Pasta Sauce

• Use fresh ingredients when possible – Fresh basil gives the sauce a brighter, more vibrant flavor.
• Brown the beef well – Browning adds depth and richness to the sauce. Don’t rush this step.
• Simmer low and slow – Letting the sauce simmer gently allows the flavors to meld and develop fully.
• Taste as you go – Adjust salt, pepper, or sugar at the end to perfectly balance the flavors.
• Skip the bay leaves if you prefer – But leaving them in while simmering adds a subtle earthy note.
• Make it ahead – This sauce tastes even better the next day; store in the fridge or freeze for later.
• Pair wisely – Serve with your favorite pasta, like spaghetti, penne, or rigatoni, and sprinkle extra Parmesan on top.
• Optional kick – Add a pinch of red pepper flakes for a little heat.

Refrigerating and Freezing Your Italian Pasta Sauce

• Refrigerator: Let the sauce cool completely, then store in an airtight container for up to 4–5 days.
• Freezer: Cool completely and transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months.
• Reheating: Thaw frozen sauce in the fridge overnight, then reheat gently on the stove over low-medium heat, stirring occasionally.
• Tip: The sauce often tastes even better the next day as the flavors continue to meld.

Q & A for Italian Pasta Sauce Recipe

Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Ground turkey or chicken works well, though the sauce will be slightly lighter in flavor.

Q: Can I make this sauce ahead of time?
A: Yes! It actually tastes even better the next day. Store in the fridge for up to 4–5 days or freeze for up to 3 months.

Q: Do I have to use fresh basil?
A: No, dried basil works fine too. Use about 3–4 tablespoons dried if you don’t have fresh.

Q: Can I make the sauce spicier?
A: Yes! Add a pinch of red pepper flakes while simmering for a little heat.

Q: Can I use fresh tomatoes instead of canned?
A: Definitely! Use about 6–8 medium ripe tomatoes, peeled and chopped, in place of the canned diced tomatoes.

Q: How thick should the sauce be?
A: It should be thick enough to coat the pasta but still saucy. Simmer longer if you want a thicker consistency.

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Italian Pasta Sauce with Ground Beef

A hearty Italian pasta sauce made with ground beef, tomatoes, garlic, and herbs for a rich, comforting meal.

Course Main Course

Cuisine Italian-American cuisine

Keyword pasta sauce, ground beef pasta sauce, Italian meat sauce, easy pasta sauce recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 205kcal

Cost $9

Equipment

• Large saucepan or Dutch oven
• Wooden spoon or spatula
• Measuring spoons
• Can opener

Ingredients

• 1 pound 450 g ground beef
• 1 large onion chopped
• 2 tsp garlic powder
• 2 tsp dried oregano
• 2 bay leaves
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 2 tsp white sugar
• 2 cans 15 oz / 425 g each diced tomatoes
• 1 can 15 oz / 425 g tomato sauce

Instructions

• In a large saucepan, cook 1 lb ground beef and 1 chopped large onion over medium heat until beef is browned and onion is soft. Drain excess fat.
• Add 2 cans (15 oz each) diced tomatoes and 1 can (15 oz) tomato sauce. Stir to combine.
• Stir in 2 tsp garlic powder, 2 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, 3/4 tsp pepper, and 2 tsp sugar.
• Simmer on low, partially covered, for 20–25 minutes, stirring occasionally. Remove bay leaves before serving.
• Stir in 1 cup of Parmesan cheese until fully incorporated.

Try these next time:

Creamy Indian Butter Chicken Recipe (Video)

The post Italian Pasta Sauce with Ground Beef (Video)🍅 appeared first on Tasty Homemade Recipes.

Ingredients:

• 8 slices of bacon, chopped
• 1 small head of cabbage, chopped
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)

Instructions for Fried Cabbage with Bacon recipe:

• Start by preparing the cabbage. Remove the core, then slice it thinly for a more uniform texture I used a slicer for this step and wore a glove for safety.

• Chop the bacon into small pieces (8 slices of bacon).
• In a large skillet over medium heat, cook the bacon until crispy. Once done, remove it from the pan and set it aside, leaving the bacon grease in the skillet.

• Add the sliced cabbage to the skillet, stirring to coat it in the bacon grease. Season with salt and pepper to taste

• Cook, stirring occasionally, until the cabbage becomes tender and lightly caramelized, about 10-15 minutes.

• Add the crispy bacon back to the pan, stir everything together, and cook for another minute.

• Serve warm and enjoy!

Health Benefits of Cabbage in Fried Cabbage and Bacon 🥬🥓

1. Rich in Nutrients – Packed with vitamins C and K, which support immunity and bone health.
2. High in Fiber – Aids digestion and promotes gut health.
3. Antioxidant-Rich – Contains powerful antioxidants that help reduce inflammation.
4. Supports Heart Health – May help lower cholesterol and improve blood pressure.
5. Low in Calories – A great way to add volume and nutrients to meals without extra calories.
6. Blood Sugar Control – Helps regulate blood sugar levels due to its fiber content.
7. Hydration & Detox – High water content helps keep you hydrated and supports natural detoxification.

Even when fried, cabbage retains many of its benefits, making it a delicious and nutritious addition to your meal! 🥬🥓

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Why This Fried Cabbage with Bacon Recipe is Keto & Healthy

• Low in Carbs: Cabbage is a nutrient-dense, low-carb vegetable, making it perfect for a keto diet.
• High in Healthy Fats: Bacon adds satisfying fats that help keep you full and support ketosis.
• Nutrient-Packed: Cabbage is rich in fiber, vitamins C and K, and antioxidants, promoting overall health.
• No Added Sugars or Carbs: This recipe keeps it simple with just cabbage, bacon, salt, and pepper—no hidden carbs!

A delicious and easy way to enjoy a keto-friendly, wholesome meal!

TRY these Keto Recipes next time:

• Keto English Breakfast
• Best Keto Ground Beef Casserole Recipe
• Keto Broccoli Soup

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Fried Cabbage with Bacon

Fried Cabbage with Bacon Recipe is a quick and delicious dish featuring tender cabbage sautéed with crispy bacon for a savory, smoky flavor.

Course breakfast, lunch, dinner

Cuisine American

Keyword fried cabbage, fried cabbage with bacon, saute cabbage

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Eva Riazati Tasty Homemade Recipes

Ingredients

• 8 slices of bacon chopped
• 1 small head of cabbage chopped
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste

Instructions

• Thinly slice 1 small head of cabbage (about 6 cups) after removing the core.
• Chop 6 slices of bacon into small pieces.
• Cook bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving the grease.
• Add cabbage to the skillet, stirring to coat in bacon grease. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
• Cook for 10-15 minutes, stirring occasionally, until tender and slightly caramelized.
• Stir in crispy bacon and cook for another minute.
• Serve warm and enjoy!

The post Fried Cabbage with Bacon Recipe 🥓(Video) appeared first on Tasty Homemade Recipes.

Ingredients:

• Olive oil spray
• 2 pounds ground beef
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 4 ounces cream cheese, cubed
• 1 cup cheddar cheese, shredded (divided)
• 2 tablespoons parsley, chopped (for garnish)

Instructions:

• Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly spray a baking dish with olive oil.

• Cook the Beef: Heat a large skillet over medium heat. Cook, stirring occasionally, until the beef is browned and fully cooked (about 5-7 minutes). Drain excess fat if needed. Add salt, pepper, garlic powder, and onion powder.

• Melt the Cream Cheese: Reduce heat to low and stir in the cubed cream cheese. Cook for another 1-2 minutes, stirring until melted and well combined with the beef.

• Add Cheese to the Beef Mixture: Turn off the heat and stir in ½ cup of shredded cheddar, mixing until fully melted into the beef.

• Bake: Transfer the beef mixture to the greased baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top. Place the casserole in the oven and bake at 375°F for 10 minutes, or until the cheese is melted and bubbly.

• Garnish & Serve: Remove from the oven, sprinkle with chopped parsley, and let it rest for a few minutes before serving.

Tips for the Best Casserole:

Use fresh cheese – Shred your own cheddar for better melting and texture.

Adjust seasoning – Add a pinch of red pepper flakes for a bit of spice.

Creamier texture – Stir in a splash of heavy cream or sour cream for extra richness.

Want more veggies? Add cooked mushrooms, spinach, or bell peppers to the beef mixture before baking.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in the microwave in 30-second intervals or in the oven at 350°F (175°C) until heated through.

FAQ

Can I use a different type of cheese?
Yes! Try mozzarella, Monterey Jack, or even pepper jack for a different flavor.

What can I serve with this casserole?
It pairs well with a simple green salad, roasted veggies, or cauliflower rice for a complete meal.

Can I use full-fat cream cheese?
Absolutely! Full-fat cream cheese will make it even richer and creamier.

Enjoy this easy, cheesy, and satisfying Keto Ground Beef Casserole for a comforting low-carb meal!

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Try These Next:

Keto Broccoli Soup 🥦

Classic Egg Salad 🥚

Keto English Breakfast 🍳

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Keto Ground Beef Casserole

Keto ground beef casserole is a hearty, low-carb dish made with seasoned ground beef, cheese, and a creamy sauce, baked until bubbly and golden.

Course Main Course

Cuisine American

Keyword easydinner, ground beef casserole

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Ingredients

• Olive oil spray
• 2 pounds ground beef
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 4 ounces cream cheese cubed
• 1 cup cheddar cheese shredded (divided)
• 2 tablespoons parsley chopped (for garnish)

Instructions

• Preheat oven to 375°F (190°C) and lightly spray a baking dish with olive oil.
• In a skillet over medium heat, cook ground beef with salt, pepper, garlic powder, and onion powder until browned (5-7 minutes). Drain excess fat if needed.
• Reduce heat to low, stir in cream cheese, and cook until melted and combined (1-2 minutes).
• Transfer beef mixture to the baking dish and sprinkle ½ cup cheddar on top.
• Bake for 15 minutes until cheese is melted and bubbly.
• Sprinkle remaining ½ cup cheddar on top, broil for 1-2 minutes until golden.
• Top with parsley, let rest, and enjoy!

The post Best Keto Ground Beef Casserole Recipe (Video) appeared first on Tasty Homemade Recipes.