(You might also enjoy these recipes: Easy Chicken Alfredo Pasta and One‑Pot Garlic Butter Shrimp). My son, Clay, gobbles up this stroganoff recipe every single time we make it. This is a kid-friendly recipe that brings comfort to your home.

Why You’ll Love This Creamy Beef Stroganoff

• Ultra creamy sauce that clings to every noodle so you get all the flavors in each bite.
• Tender beef cooked just right (no overcooking).
• Loaded with mushrooms and aromatics for depth.
• Simple pantry ingredients, no fancy techniques.
• Perfect comfort food for dinner + leftovers taste great.

Kitchen Equipment Needed

• Large heavy skillet or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Whisk
• Measuring cups & spoons
• Colander (for draining noodles)

Ingredients

• BEEF SIRLOIN STRIPS — Choose a tender cut like sirloin or tenderloin; slice across the grain for maximum tenderness.
• BUTTER — For sautéing vegetables, gives richness and depth.
• OLIVE OIL — Helps prevent butter burning and aids in searing meat.
• ONION (DICED) — Adds savory sweetness as the base.
• GARLIC (MINCED) — Lifts flavor with aromatic punch.
• MUSHROOMS (SLICED) — Earthy, meaty texture that soaks up sauce.
• ALL‑PURPOSE FLOUR — Helps thicken the sauce into a silky coating.
• BEEF BROTH — Provides savory backbone; use low‑sodium if you salt separately.
• WORCESTERSHIRE SAUCE — Adds umami and depth.
• DIJON MUSTARD — A little tang to balance the richness.
• SOUR CREAM — The star of “creamy” — don’t boil after adding.
• PAPRIKA (SMOKY OR SWEET) — Brings color and mild warmth.
• SALT & PEPPER — To taste.
• EGG NOODLES (COOKED) — Classic pairing, but you can serve over rice or pasta if desired.

Instructions (How to Make the Stroganoff)

1. Pat beef strips dry and season with salt & pepper.
2. In a large skillet or Dutch oven, heat olive oil + half the butter over medium‑high. Sear beef in batches until browned but not fully cooked; remove and reserve.
3. Add remaining butter, then sauté onion until translucent. Add garlic and mushrooms, cook until mushrooms release moisture and begin browning.
4. Sprinkle flour over veggies, stir for 1 minute to cook slightly.
5. Gradually whisk in beef broth, deglazing any browned bits. Stir in Dijon mustard, Worcestershire sauce, and paprika.
6. Simmer sauce until it thickens mildly.
7. Return beef (and juices) to pan; reduce heat. Stir in sour cream gently (don’t boil). Let it heat through until creamy.
8. Taste and adjust salt/pepper. Serve over warm egg noodles or your preferred base.

Tips

• Slice beef thin and against the grain so it’s tender.
• Don’t overcrowd the pan — sear in batches for better browning.
• Add sour cream off heat or over very low heat, otherwise it may curdle.
• Use low‑sodium broth so you control salt.
• Let your sauce rest a moment after off heat to thicken further.
• If sauce gets too thick, whisk in a splash of broth or milk (don’t boil).

Variations

1. Ground Beef Stroganoff — Swap sirloin strips for lean ground beef for a quicker, budget version.
2. Chicken Stroganoff — Use chicken breast or thighs in place of beef.
3. Cream Cheese Blend — Use half sour cream + half cream cheese for extra richness.
4. Wine or Brandy Add — Deglaze with white wine or cognac before broth for depth (optional).
5. Vegetarian Stroganoff — Use mushrooms, tofu or seitan in place of beef, and vegetable broth.

People Also Ask

Q: What cut of beef is best for creamy beef stroganoff?
A: A tender, quick‑cooking cut like sirloin, tenderloin, or ribeye is ideal. Tougher cuts require longer cooking and may become chewy.

Q: Can I make beef stroganoff ahead or freeze leftovers?
A: Yes — store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2 months. Reheat gently and add a splash of broth if sauce thickens.

How to Store Leftovers

Let the stroganoff cool slightly before transferring to airtight containers. In the refrigerator, it will stay good for 3–4 days. Reheat gently on the stovetop over low heat, stirring and adding a little broth (or water) if the sauce thickens or seems dry. For longer storage, freeze in freezer‑safe containers for up to 2 months. Thaw overnight in fridge before reheating.

In conclusion, this Best Creamy Beef Stroganoff recipe is your ticket to hearty, comforting dinners that feel gourmet but are easy to prepare. As a single mom, I am always looking for a wholesome but simple dinner that can come together quickly.

More Wholesome Dinner Ideas

• Fried Chicken Legs
• Stovetop Chili
• Tater Tot Casserole
• Greek Burgers
• Ground Beef Dorito Casserole

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Beef Stroganoff

Creamy beef stroganoff is made with tender strips of well seasoned steak swimming in a creamy sour cream based sauce served over noodles, mashed potatoes, or rice! This is the best stroganoff recipe and makes for an easy dinner.

Course Dinner

Cuisine American

Keyword beef stroganoff, creamy beef stroganoff

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Author Kelsey

Equipment

• Cast Iron Skillet
• measuring cups and spoons
• Kitchen Knives

Ingredients

• 1 pound steak sirloin or your favorite cut
• steak seasoning of your choice to taste
• 2 tablespoons olive oil
• 1 cup mushrooms sliced
• 1 small onion white or yellow sliced
• 2-4 cloves garlic minced
• 2 tablespoons flour
• 1 cup beef broth
• 1 teaspoon better than bouillon
• 1/2 cup sour cream
• salt to taste
• pepper to taste

Instructions

• Beat the sirloin steaks on both sides using a meat mallet, and then cut them into thin strips. Season with salt, pepper and your favorite steak seasoning.
• Sear the steak in hot olive oil for 5-6 minutes, stirring occasionally. Then transfer to a paper towel-lined plate.
• Add mushrooms, onions, and garlic into the skillet. Saute for 5-6 minutes, stirring with a spatula until tender.
• Add flour to the pan, stir, and coat well. Cook for an additional 2-3 minutes.
• Pour the broth into the skillet and add better than bullion and mix thoroughly, breaking up all the lumps of flour. Bring to a boil.
• Mix in the sour cream, and still well. Let simmer for 2 – 3 minutes.
• Add steak to the skillet, cook on low heat for 5-8 minutes, covered. Add 1-2 tablespoons of water or broth if it seems dry.
• Serve with butter noodles, over mashed potatoes or on a bed of fluffy rice.

The post Beef Stroganoff Recipe appeared first on Bake Me Some Sugar.

It doesn’t get much better than warming up to a hot bowl of this 30-minute stovetop chili! The spices blend perfectly with the ground beef and beans, giving you a delicious homemade chili every time! Another stovetop favorite is this beef stroganoff recipe.

Craving more delicious weeknight meal ideas? Try my tater tot casserole, bubble pizza with canned biscuits, or John Wayne casserole.

Popular Reasons People Love This Stovetop Chili

• 30-Minute Dinner Recipe: If you want a quick and easy dinner that can be made any night of the week, this ground beef chili is a must. Great for busy weeknights. 
• Perfect Meal for A Large Crowd: Want to feed a crowd? Just serve this chili in a large Dutch oven and watch everyone return for seconds. 
• Versatile: You can change up the ingredients to customize them to fit your personal preference for ingredients. 
• Taste Better The Next Day: This one-pot meal tastes even better the next day. 

Ingredients Needed

Ground Beef: Reach for lean ground beef for this recipe. You could swap with ground turkey if you would like. 

Beans: Black beans, kidney beans, pinto beans, or chili beans with seasoning can be used. 

Chili Seasoning: Reach for your favorite brand of chili seasoning. I love the Kinder chili seasoning. 

Tomato Juice: V8 juice is my go-to tomato juice for this chili. 

How to Make Stove Top Chili

Here is a quick walkthrough on how to make this easy chili recipe on the stove. Full directions and measurements are in the printable recipe card at the bottom of the post.

To prepare this dish, start by browning the ground beef in a Dutch oven and removing any excess grease. 

Next, add the tomatoes, tomato juice, beans, and seasoning to the beef and mix everything thoroughly. 

Bring the mixture to a boil and let it simmer for 20 minutes. Once it’s ready, serve the hot dish with your preferred toppings.

Variations to Recipe

Vegetables: Add in diced onions and bell peppers for added flavor. I do recommend sauteing them with ground beef.

Rotel: Consider swapping the diced tomatoes with a can of Rotel for added flavor.

Ground Meat: From ground venison, sausage, pork, chicken, or turkey. Any ground meat will work for swapping or adding to the ground beef.

Spicy: Want to elevate the heat? Add some diced hot peppers like serranos, jalapenos, or crushed red pepper flakes.

What to Serve With Chili

If you grew up in the Midwest, you would find that cinnamon rolls were traditionally served with chili. Or you might want a more basic cornbread, garlic bread, or some buttered biscuits.

Some areas worldwide serve chili with a bed of rice, polenta, or even quinoa. Feel free to serve up your chili any way you would like.

Storing

Store any leftover chili in an airtight container in the fridge for 3-4 days. Then, you can warm it up in the microwave or on the stovetop. This is a delicious chili that reheats well the next day. 

You can also freeze this homemade chili recipe. Just place it in a freezer-friendly container. Freeze for 1-3 months. Then, thaw in the fridge the night before or defrost straight from the freezer. 

Topping Ideas For a Chili Bar

Serve up this chili with various toppers, and let your family and friends enjoy a chili bar. 

• Sour Cream 
• Green Onions 
• Tortilla Chips 
• Saltine Crackers 
• Hot Sauce 
• Shredded Cheese 
• Sliced Jalapenos 
• Cilantro 
• Kimchi
• Sauteed Onions 

FAQs

More Easy Meals

• Steak Rub Recipe
• Huli Huli Ribs
• Bierocks
• Shake and Bake Pork Chops
• Tuscan Chicken

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Stovetop Chili

Whip up this 30 minute stovetop chili for an easy weeknight dinner. Loaded with ground beef, beans, chili seasoning and more. The ultimate easy chili recipe that is family friendly.

Course Dinner

Cuisine American

Keyword easy chili recipe, stovetop chili

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 144kcal

Author Kelsey

Equipment

• Dutch Oven
• Ground Beef Chopper

Ingredients

• 1-2 pounds ground beef
• 4 cans beans black red, or combination, rinsed & drained
• 1 can petite diced tomatoes
• 1/4 cup chili seasoning any variety store-bought or homemade
• 46 ounces tomato juice any variety

Instructions

• In your Dutch Oven or large pot add your ground beef. Cook until it is browned and fully cook. Drain off excess grease.
• Then add in the diced tomatoes with juice, tomato juice, beans, and seasoning. Stir well and mix with the beef.
• Bring the chili to a boil and then lower the heat to low and simmer for 20 minutes. You need to stir often.
• Once done, serve with your favorite toppings.

Nutrition

Serving: 1g | Calories: 144kcal | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 38mg | Potassium: 153mg | Calcium: 10mg | Iron: 1mg

The post Stovetop Chili appeared first on Bake Me Some Sugar.

They say if you serve this chicken, it will result in a marriage proposal—it is that tasty! The creamy sun-dried tomato sauce is out of this world. 

You have been missing out if you haven’t heard of Marry Me Chicken yet! It’s similar to a dish you can get at Olive Garden but better! This chicken dish takes minimal effort to make at home. Serve over a bed of angel hair pasta or mashed potatoes, or eat it plain. A flavorful, tender chicken breasts recipe that is great for busy weeknights. 

Check out my other easy chicken dinners: Tuscan chicken, buffalo chicken pasta, smothered chicken with gravy, or even this Swiss chicken bake.

Why You’ll Love Marry Me Chicken

• The recipe is relatively easy and quick to prepare, requiring only one pan.
• It makes for a delicious and satisfying meal that can be enjoyed by the whole family.
• The creamy and savory sauce pairs well with the chicken cutlets, creating a balanced and flavorful dish.
• The use of sun-dried tomatoes adds a unique and tasty twist to the dish.
• The dish is customizable to personal preferences by adjusting the seasoning and adding favorite ingredients.
• It can be served with various sides such as mashed potatoes, pasta, rice, or vegetables, making it a versatile meal option.
• The dish can be made in advance and reheated for later meals, making it a convenient meal prep option.
• It is a great recipe to impress guests with a restaurant-quality meal that is easy to prepare at home.

Ingredients

Chicken—For this recipe, you will want to use boneless, skinless chicken. You can use boneless chicken thighs or tenderloins and adjust the cooking time accordingly. 

Oil – You can use olive, avocado, or canola oil. 

Butter – Unsalted butter is what I used for this recipe. 

Garlic – Reach for jarred minced garlic or freshly minced garlic. 

Heavy Cream – Heavy cream will add a rich and creamy sauce to the dish. 

Parmesan – Shredded parmesan cheese adds rich and tangy flavor to the chicken dish. This makes a flavorful parmesan sauce that stands out and provides rich flavor. 

Seasonings – Chili flakes, Italian seasoning, basil leaves, and better-than-bullion chicken flavor. The bullion replaces chicken stock in this recipe. 

​Sundried Tomatoes – Reach for a jar and use it to add flavor to this dish. 

How To Make Marry Me Chicken

Heat olive oil and butter in a cast iron skillet until hot. Add the chicken and cook for 6-8 minutes on each side or until fully cooked. Remove chicken from the skillet and set it aside.

To prepare the sauce, add minced garlic to the skillet and sauté until fragrant, about 30 seconds. Add heavy cream, sun-dried tomatoes, Italian seasoning, chili flakes, and Better Than Bouillon Chicken flavor. Stir the ingredients well and let them cook for a few minutes.

Add Parmesan cheese to the sauce and stir until it melts. Once the cheese is melted, add the chicken to the skillet and cook for approximately 5 minutes to reheat it.

To serve, sprinkle extra Parmesan cheese and chopped basil leaves over the chicken and sauce. Pair with your favorite side dishes and enjoy.

Variations

1. Swap chicken breasts with boneless skinless chicken thighs for a different texture and flavor.
2. Add vegetables like spinach, mushrooms, or broccoli to the sauce for extra nutrition and flavor.
3. Use different types of cheese such as Gouda, Fontina, or Gruyere to switch up the flavor profile.
4. Replace the heavy cream with coconut or almond milk to make the recipe dairy-free.
5. Use fresh tomatoes instead of sun-dried tomatoes for a lighter and fresher taste.
6. Add some white wine or chicken broth to the sauce for this Italian chicken recipe.
7. Use herbs and spices like thyme, rosemary, or smoked paprika to add depth to the sauce.
8. For a spicier version, increase the chili flakes or add some cayenne pepper.
9. Make it a one-pan meal by adding cooked pasta or rice to the skillet and letting it simmer in the sauce.
10. Grill or bake the chicken instead of pan-frying for a fun twist on this Italian chicken recipe. 

Tips For Making 

• Trim your skinless chicken breasts or thighs. Remove any white pieces or fatty areas before you cook. If you use large chicken breasts, cook longer or cut them into smaller pieces. 
• Use a large pan to ensure that no chicken overlaps on the pan, or it can cause an uneven cook. 
• Use a wooden spoon to remove any brown bits stuck on the bottom of the pan to help remove the bits and add richness to the chicken dish. 
• I recommend using a meat thermometer to ensure you reach a proper internal temperature of 165 degrees. 
• Allow your chicken to rest for 5-10 minutes before plating and dishing up. 
• Make sure to allow time for the flavorful sauce to cook in the pan to become thicker and become a cream sauce. Allowing it to simmer a bit enriches the flavor and thickens it. 
• Allowing your chicken to get a golden brown color on the outside adds tons of flavor and texture to the dish. 

FAQs

Why is it called Marry Me Chicken?

The origin of the name “Marry Me Chicken” is uncertain, but the dish is rumored to have gotten its name from its delicious and irresistible taste. The story goes that if you make it for someone, they will want to marry you. 

While there is no evidence to support this claim, it is a fun and playful name for a dish that has become popular among home cooks and food bloggers. Regardless of its name, the Marry Me Chicken recipe is a delicious and flavorful dish that is sure to impress anyone who tries it.

What should you serve with Marry Me Chicken?

1. Pasta: Serve the chicken and sauce over your favorite pasta, such as linguine, fettuccine, or penne.
2. Rice: Serve the chicken and sauce over a fluffy white or brown rice bed.
3. Vegetables: Roasted or steamed vegetables make a great side dish, such as broccoli, asparagus, zucchini, or green beans.
4. Salad: A light and refreshing salad, such as a Caesar salad or a mixed green salad with a balsamic vinaigrette, complements the creamy chicken.
5. Bread: Serve with a slice of crusty bread or garlic bread to soak up the sauce.
6. Potatoes: Mashed, roasted, or baked potatoes would all be delicious options.
7. Grains: Quinoa, couscous, or farro would be excellent choices for the meal.

More Chicken Recipes

Here are a few more easy chicken recipes you can whip up and make for any night of the week. From simple 30-minute dinners to casseroles for a hands-off cooking approach.

• Baked Chicken Breast
• Olive Garden Chicken Pasta
• Mexican Chicken Spaghetti Casserole

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Marry Me Chicken

Marry Me Chicken is tender juicy chicken smothered in a creamy sauce made with heavy cream, sun-dried tomatoes, Italian seasoning & cheese. Learn how to make this 30 minute boneless skinless chicken recipe.

Course Dinner

Cuisine American, Italian

Keyword marry me chicken, marry me chicken recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Kelsey

Equipment

• Cast Iron Skillet
• Kitchen Knives
• measuring cups and spoons

Ingredients

• 2 large chicken breasts cut into cutlets
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2-3 tablespoons garlic minced
• 2 cups heavy cream
• 1 cup parmesan
• 1 teaspoon Italian seasoning
• 1 teaspoon chili flakes
• 1 16 ounce jar sun-dried tomatoes chopped
• 1 tablespoon better than boullion chicken flavored
• basil leaves as garnish optional

Instructions

• Add olive oil and butter to a cast iron skillet. Once hot, add chicken. Cook for 6-8 minutes, flip and cook for an additional 6-8 minutes or until the chicken is done. Remove from pan and set aside.
• Prepare sauce by adding garlic and sauteeing until fragrant, about 30 seconds. Pour in heavy cream, tomatoes, and seasonings. Stir well. After it cooks for a few minutes, add the parmesan cheese.
• After the cheese has melted, add the chicken back to the pan. Cook for about 5 minutes to reheat the chicken. Serve with extra parmesan cheese, chopped basil and your favorite side dishes.

The post 30 Minute Marry Me Chicken Recipe appeared first on Bake Me Some Sugar.

Serve your creamy Tuscan chicken with a bed of pasta, and rice, or even pair with your favorite roasted vegetables for a comfort food dinner that kids and adults will devour down to the last drops.

If you are a fan of chicken, I have a few more recipes for you to consider for meals later on in the month. Try out my Kung Pao chicken, oven-baked chicken breasts, or my buffalo chicken pasta. All are great family-friendly meals. Or try my easy-marry-me chicken recipe for another tasty dish.

What is Tuscan Chicken

Tuscan chicken is a delicious chicken recipe that was created by the Tuscany cuisine. A chicken breast that is paired with herbs, sun-dried tomatoes, and spinach, and smothered in a creamy and rich sauce.

You can serve it with crusty bread for soaking up the sauce or even noodles to elevate the overall flavor of the dish.

Reasons You Will Love This Recipe…

• This easy chicken recipe is loaded with flavor. It is a blend of savory, salty, and tantalizing flavors all in one dish.
• You will find the chicken is smothered in a rich and creamy sauce. It is great for elevating the presentation value and flavor.
• You will find the prep of this dish is easy, and it doesn’t take that long to cook up either.
• Easily customize the recipe with different ingredients to tailor to your flavor preferences.

Ingredients

Chicken: Reach for a lean and skinless chicken breast for this recipe. Now you can use other cuts but I find the boneless skinless chicken is best.

Italian Seasoning: This is a blend of herbs that is going to add a lot of depth to the chicken.

Garlic: Fresh minced garlic is used to help offer complexity to the chicken. You can also buy jarred minced garlic for a shortcut.

Salt and Pepper: You will season the chicken with additional salt and black pepper.

Chicken Broth: You will use chicken broth for the base of the sauce. It will help to tenderize the chicken as well.

Heavy Cream: Heavy whipping cream is going to richen the sauce and create a creamy texture.

Spinach: You will add in some spinach at the end of cooking to cook till it is wilted down. It will add some earthy tones but also nutrients and color to the chicken.

Sundried Tomatoes: You can find these at the store, and they offer a sweet and tangy flavor which makes this dish over the top in the flavor department.

Parmesan Cheese: I love parmesan as it offers a nutty but also tangy twist of flavor. Chicken and parmesan go together nicely.

Lemon Juice: The lemon will balance out the flavors in this chicken dish. The citrus truly completes the recipe.

Variations to Recipe and Substitutes

Vegetables: Consider adding in some vegetables for added flavor. Artichokes, asparagus, mushrooms, bell peppers would add lots of flavor.

Cheese: Pecorino or Romano would be a great swap for the parmesan cheese. Or you can opt for a dairy-free substitute if you need it.

Red Pepper Flakes: Want a spicy chicken? If so, add some red pepper flakes, 1/4-1/2 teaspoon depending on how spicy you want the chicken.

White Wine: Instead of the lemon juice or in addition to the lemon juice add a splash of white wine. You could do 1/4 cup to richen the savory sauce even more.

Half and Half: Light up the sauce a bit with half and half instead of heavy cream. It will light up the dish a good amount.

Protein: Use any type of boneless chicken cuts you would like. You can do bone-in but just know you have to adjust the cooking time. Or add in some shrimp for a double meat dish.  Or make a Tuscan salmon with salmon filets. Just use an instant-read thermometer to ensure you cook the salmon or protein fully. 

What to Serve With This Chicken Tuscan Recipe

Here are a few items that you can serve along with the chicken Tuscan to create a complete meal that will win everyone over. This Tuscan garlic chicken is one dish I love to make for the whole family or dinner guests as it is an easy chicken dinner that is a great dish to plate up for a stunning presentation value. 

• Pasta of choice
• Rice or Cauliflower Rice 
• Mashed Potatoes 
• Quinoa
• Crusty Bread 
• Salad 
• Zucchini noodles
• Roasted Vegetables or Grilled Veggies
• Etc. 

Expert Tips For Success

• Season to your liking. You can add more or less of the Italian seasoning, salt, pepper, and other ingredients.
• Make sure to use a meat thermometer to ensure the chicken reaches the internal temperature of 165 degrees. This is important to ensure you cook your chicken fully and remove it from the pan once it reaches the proper temperature to prevent overcooking. 
• Use a heavy-duty skillet so you get an even cook on the chicken and the sauce. Cheaper pans can create hot spots and you get an uneven cook on the food. 
• You want to create a nice sear on the chicken in the large skillet. To do so heat on medium heat and cook 2-3 minutes on one side to get a golden brown color to the chicken. This adds tons of flavor to the skinless chicken breasts. 
• The browned bits in the pan can be scraped when you add broth and use a wooden spoon to remove them from the pan. It will make the cream sauce ingredients even more flavorful. 
• If your boneless chicken breasts are too thick, place the chicken in a Ziploc bag or between plastic wrap and use a rolling pin to help pound out the chicken to make it thinner. That will help cook chicken quicker and more evenly. 

Storing

Refrigerate: Refrigerate any of the chicken and sauce you do not eat in an airtight container. The chicken will be stored for 3-4 days in the fridge. Then reheat as you would like.

Freezing: You can also freeze leftovers for 2-3 months. Place in a freezer-friendly container and then thaw in the fridge 24 hours before you plan to eat. Or defrost and reheat straight from the freezer.

FAQs

More Easy Dinner Ideas

• Burgers in the Oven
• Chicken Stuffing Casserole
• Taco Spaghetti

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Tuscan Chicken

Tuscan Chicken is a fantastic easy chicken recipe. Made with juicy chicken breasts, fresh spinach, sundried tomatoes, smothered in a creamy Italian seaoned cream sauce.

Course Dinner

Cuisine Italian

Keyword creamy tuscan chicken, tuscan chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 566kcal

Author Kelsey

Equipment

• Skillet
• Whisk
• Wooden Spoon
• Meat Thermometer

Ingredients

• 2 Tablespoons Oil
• 4 Chicken Breasts
• 1 teaspoon Italian Seasoning
• 1 teaspoon Minced Garlic
• Salt and Pepper to taste
• 1 cup Chicken Broth
• 1 cup Heavy Whipping Cream 35%
• 1 cup Spinach
• 1/2 cup Sundried Tomatoes oil drained
• Parmesan Cheese to taste
• 2 Tablespoon Lemon Juice

Instructions

• Heat a large skillet on medium heat with a little oil in the pan.
• Season your chicken with the salt, pepper, and Italian seasoning. Do both sides of the meat. Then place the chicken in a single layer in the pan.
• Sear one side for 4-5 minutes or until golden brown. then flip and repeat on the oher side of the chicken. You want to ensure the chicken is fully cooked. The internal temperaure should read 165 degrees F.
• Increase the heat to medium-high, and add in the chicken broht. Use a woodne spoon to lightly scrape the botom of the pan to remove any stuck on bits.
• Next you will stir in the heavy cream slowly, and reduce hte heat to medium. Alllow the mixture to simmer and reduce by half. This takes around 8-10 minutes.
• Add in the sundried tomatoes and spinach, and cook until the spinach is wiled.
• Dish up the chicken, and top with parmesan cheese and some fresh lemon juice.

Notes

Chicken: Any cut of chicken can be used, but make sure the chicken fully cooks. Different cuts of bone-in chicken will take longer to cook. 

Sauce: You can use half and half instead of heavy cream to lighten the dish a bit. I do recommend using a whisk to get a creamy sauce. 

Lemon: The fresh lemon juice is optional but it will enhance the flavors tremendously. 

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 11g | Protein: 52g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 517mg | Potassium: 1431mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1776IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 3mg

The post Tuscan Chicken Recipe appeared first on Bake Me Some Sugar.

Not to mention this Mexican spaghetti casserole is a kid-friendly dinner. Give it a try for when you want something a little different to serve up your crew. This is a fun taco night dinner that will shock your family. It is a complete meal in one. The best part of all, even picky eaters will gobble up this great recipe. 

This Taco Spaghetti Is…

• Easy 30-minute dinner that takes minimal effort to make. 
• A one-pot meal is a fantastic pasta dish. 
• This is a ground beef dinner that is a budget-friendly dinner idea. 
• A Mexican dinner idea that is a perfectly seasoned meat mixture that uses a packet of taco seasoning. 
• A Mexican spaghetti recipe that uses lean ground beef, tender pasta, diced tomatoes, and more. 
• Kid-friendly dinner that kids will enjoy gobbling up. 

Ingredients You Need

Ground beef – Make sure to drain off the fat once cooked. I prefer a lean ground beef. 

Diced onion – Yellow or white onions offer the best flavor. Finely chop the onion so it doesn’t overtake the flavors of the dish. 

Rotel – Diced tomatoes with green chiles. Rotel tomatoes have tons of flavor. If you can’t find it use a can of diced tomatoes and a can of green chilies in replace of Rotel. 

Water

Spaghetti Noodles – I used spaghetti noodles but you can change it out for a different shape of pasta. Leave the uncooked spaghetti noodles whole or break in half if you don’t have a large enough pan. 

Tomato sauce – This helps enhance the flavor of the pasta dish. 

Taco seasoning  – Use any taco seasoning or make homemade. This is going to give the meat mixture that taco meat flavor for the taco form. 

Shredded cheese – I used sharp cheddar but feel free to swap with a Mexican cheese blend or another variety. 

Modification And Swaps

There are so many ways you can change up this pasta recipe. Here are a few quick changes you could make. 

• Use ground Turkey or chicken in replace of beef. 
• Add in a can of beans. Black beans, pinto, etc. 
• Use a Mexican cheese blend of other flavors of cheese. 
• Mix in a can of drained corn. 
• Instead of spaghetti noodles swap out with angel hair, elbow, shells, rigatoni, etc. 
• Add in ⅓ cup heavy cream right before serving to give a creamier texture. 
• Etc. 
• Pour into a casserole dish, top with cheese and make a taco spaghetti casserole, to melt cheese in oven.

How to Make 

Full directions and measurements for this taco spaghetti recipe are in the printable recipe card at the bottom of the post. 

1. Start by adding ground beef to a large skillet on medium heat. Crumble the meat up, and then add in the onion to cook with beef. 
2. Once the meat is fully cooked. Then drain off any grease from crumbled hamburger meat. 
3. Add in the taco seasoning, tomato sauce, and Rotel with juice in the can. Stir for a second to incorporate. 

4. Add in the water and stir to combine. Bring to a boil. Break spaghetti noodles in half and place in the skillet. Push down gently to submerge the pasta. 
5. Reduce the heat to low and place the lid on the skillet. Let the spaghetti mixture simmer for around 15 minutes or until the pasta is cooked. 
6. Once the pasta is done, stir in ½ the cheese. Then mix and serve with extra cheese, a dollop of sour cream, cilantro, or other toppings of choice. 

Craving More Taco Recipes

Taco cornbread casserole. |  Chicken Walking Tacos. |  Pulled Pork Tacos | Shrimp Tacos. | Lobster Tacos

How to Store Leftovers

Refrigerate: This makes quite a lot of Rotel spaghetti with ground beef. So for us, we did have extra leftovers. Simply store it in a covered airtight container in the refrigerator for 2-3 days. The whole family will love the leftovers of this delicious dish. 

How to Reheat: To reheat you can warm up in the microwave for a quick reheat. If you make a donut shape with pasta, leaving an empty space in the center of the plate, it reheats more evenly. 

Helpful Tips  

Drain off the grease by using tongs and a paper towel. Gently push the meat to one side of the pan. Then with tongs wad up some paper towels. Use the paper towel to soak up excess grease in the pan. 

It is important to let the dish simmer to cook the pasta. I used my tongs to gently move the pasta around a couple of times to prevent pasta from clumping together. 

Once the pasta is fully cooked stir in some of the cheese. This will help thicken up the dish just a bit. Then use the remaining cheese to top each individual plate. 

FAQs

Here are some helpful questions and answers for this one-pot ground beef recipe. This taco pasta recipe is one that is easy, but these questions can help you cook with success.

More Dinner Recipes

Here are more easy dinner ideas like this one pot taco pasta! Try out these other dinner recipes.

• Crack Chicken Spaghetti Squash
• French Dip Sliders
• Condensed Canned Soup Recipes

Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Taco Spaghetti Recipe

Taco Spaghetti is a one pot dinner that is loaded with seasoned ground beef, Rotel, tender pasta, and topped with cheese and sour cream. An easy one pot Mexican spaghetti recipe.

Course Dinner

Cuisine Mexican

Keyword creamy taco spaghetti, ground beef recipe, mexican dinner idea, mexican spaghetti mexican spaghetti recipe, one pot ground beef recipe, one pot taco pasta, rotel spaghetti with ground beef, spaghetti taco, taco spaghetti casserole

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 -10 servings

Calories 556kcal

Author Kelsey

Equipment

• Manual Rotary Cheese Grater
• MJIYA Silicone Kitchen Tongs (7 inch), High Heat Resistant to 480°F 
• Deep 12 Inch Skillet

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning or 1/4 cup homemade taco seasoning
• 8 ounces tomato sauce
• 1 can Rotel 10 ounces
• 1/4 cup onion diced
• 3 cups water
• 8-9 ounces spaghetti noodles
• 2 cups shredded cheese sharp
• Topping: Sour cream cilantro, etc. (optional)

Instructions

• In a large skillet on the stove, heat on medium-high and cook your ground beef. I did season with salt and pepper, but this is optional.
• Add in the diced onion when the ground beef is mostly cooked. Finish cooking until the meat is fully cooked then drain off grease.
• Pour in the taco seasoning, tomato sauce, and Rotel with the juice. Mix well.
• Pour in the water, and then break spaghetti noodles in half and place in skillet.
• Cover the pasta with water, by pushing it down gently into the water. Bring the mixture to a boil.
• Once the taco spaghetti mixture is boiling reduce heat to low and simmer for 15 minutes or until the pasta is done.
• When the spaghetti is done I stir in 1 cup of cheese to give it a creamy texture.
• Then serve with cilantro, more cheese, and sour cream, or serve the taco spaghetti plain.

Video

Notes

Pasta – I used a protein pasta but any spaghetti noodles works for this. Make sure that you press into water or the pasta will not soften.

Fan Pasta – When I put pasta in the pot I kind of fanned it out spreading it over the pan. This helps prevent sticking. You can open and lightly stir with tongs while cooking to ensure the pasta won't stick.

Rotel – If you can't find rotel do a can of diced tomatoes and a small 4 ounce can of green chiles in replace. Leave the juice in the cans.

Nutrition

Serving: 1g | Calories: 556kcal | Carbohydrates: 69g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 880mg | Fiber: 4g | Sugar: 4g

The post One Pot Taco Spaghetti Recipe appeared first on Bake Me Some Sugar.

This is a great dinner idea that you can use fresh chicken or even rotisserie chicken. This is an easy meal to throw together for a quick meal. Check out my salsa chicken, it is a 30 minute dinner recipe.

This Buffalo Chicken Pasta Recipe Is…

• A Cheesy Pasta
• Perfect Weeknight Meal
• Topped with Blue Cheese Crumbles
• Family Friendly
• Complete Meal
• Easy Chicken Dinner

Make sure to check out my classic buffalo chicken dip recipe as well, for more buffalo recipes.

Ingredients Needed

• Pasta – So you can use any medium-style pasta. Rotini, spiral pasta, penne pasta, and more.
• Olive Oil – You will need just a little oil for cooking your chopped chicken.
• Chicken – Any boneless chicken works for this chicken dinner. You can use leftover chicken that isn’t overly seasoned. Just season the same as the recipe card, just heat to warm the chicken up. Then move on to the next steps.
• Salt and Pepper – Flavor to taste.
• Ranch Seasoning – This is the packet dry ranch. You can buy ranch or make homemade dry ranch seasoning.
• Cream Cheese – This adds a super creamy and rich texture to the chicken and pasta.
• Milk – You can use whole milk for a richer flavor or 2% or Skim to lighten up the pasta dish.
• Chicken Broth – The chicken broth helps to really enhance the flavor even more.
• Buffalo Hot Sauce – You can buy mild, medium, or a hot sauce. Pick for your heat tolerance.
• Blue Cheese – I used blue cheese crumbles. Or drizzle with a blue cheese dressing instead if you want.
• Cheese – I reached for cheddar cheese, sharp cheddar is our favorite for this pasta buffalo chicken.

How to Make

Full steps on how to make buffalo chicken pasta is in the printable recipe card. This is a visual walk through on how it is made.

Step One: Cook the pasta with the package directions to al dente. Then heat oil in large skillet. Cook seasoned chicken over medium heat.

Cook the chicken until it is completely cooked.

Step Two: Next you will remove the chicken and then add in the cream cheese, sour cream, broth, and bring to a simmer. You want the cream cheese to melt.

Step Three: Add in the buffalo sauce and milk and cook until smooth and creamy.

Step Four: Next add in the chicken and cooked pasta, stirring to coat. Then add in half the blue cheese and cheddar cheese.

Step Five: Sprinkle the rest of the cheese on top, and top with the green onions.

Variations To Recipe

Here are a few ways to change up this easy buffalo chicken pasta recipe. From changes with pasta noodles to different ways to top this creamy buffalo chicken pasta.

• Use your favorite pasta for this. Medium type of pasta works. Rotini, shells, elbow, bowtie pasta, etc.
• If you don’t like blue cheese leave it off, and drizzle with ranch on top of buffalo pasta or serve it plain.
• Make sure to use skinless chicken breasts or thighs Just trim the chicken an then cook fully in the skillet.
• Season the pasta in a large pot with salt as you are cooking your pasta.
• Drizzle with extra buffalo sauce if you want to dress up the pasta more.
• Pour the pasta in a casserole dish or leave in cast iron skillet. Bake at 400 degrees until the cheese is melted on top. This takes about 5-10 minutes.

Storing Leftovers

Refrigerate: If you don’t eat all the buffalo chicken pasta casserole, simply store in an airtight container. The pasta dish can store for 3-4 days.

Reheat: Then to reheat just warm in the microwave or in the oven. If you heat up the chicken dish in the oven then cover with foil an heat at 350 degrees until it is warmed through.

Freezing: For freezing you can freeze this dish but the buffalo chicken sauce can become a bit gritty once it thaws after being frozen. I recommend for best results not to freeze the pasta dinner.

Common Questions

Want more skillet dinner ideas?

• Skillet Chicken Pot Pie
• Kung Pao Chicken
• Beef Stir Fry
• Taco Rice Skillet

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Buffalo Chicken Pasta

Buffalo Chicken Pasta is an easy dinner idea that you can make any night of the week. This is a diced chicken, cream cheese, buffalo hot sauce, shredded cheese, and more. This creamy chicken dinner is so easy and carries a punch of heat.

Course Dinner

Cuisine American

Keyword best buffalo chicken, buffalo chicken pasta, buffalo chicken pasta recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 481kcal

Author Kelsey

Equipment

• 1 Large Skillet
• 1 Strainer

Ingredients

• 3 cups Pasta uncooked
• 1 1/2 Tablespoons Olive Oil
• 3 cups Chicken chopped
• Salt and Pepper to taste
• 1 Tablespoon Ranch Seasoning
• 4-8 ounce Cream Cheese softened (as desired)
• 1 cup Sour Cream
• 1/2 cup Milk as desired (optional)
• 1-2 cups Chicken Broth as needed
• 1/4 cup Buffalo-style Hot Sauce
• 1/2 cup Blue Cheese divided
• 1 cup Cheddar Cheese
• 1 Green Onion sliced thin

Instructions

• Cook your pasta as directed on the package. Drain but do not rinse in cold water.
• Then in a large skillet heat oil over medium heat.
• Season the diced chicken with salt, pepper, and ranch seasoning.
• When the oil is hot, add in the chicken and cook for 6-8 minutes or until the diced chicken is fully cooked.
• Remove the chicken and place on a clean plate.
• Then in the same skillet add your chicken broth, and bring to a simmer. Then stir in the sour cream and cream cheese. Mix until the cream cheese is fully melted.
• Next add in the buffalo sauce, and milk. Then add in most of the shredded cheese. Reserve some for topping. Mix until cheese is melted.
• Add in diced cooked chicken and pasta. Stir to coat.
• Top with remaining cheese and green onions. Then serve and enjoy this buffalo chicken pasta dish.

Notes

Chicken – You can use pre-cooked chicken if you want. Just season with the ranch and salt and pepper. 

Pasta – Now you can use any medium size pasta for this chicken dinner. 

Bake – Want to finish this dish off in the oven? Top with cheese and then bake in the oven at 400 degrees until the cheese is melted. 

Nutrition

Serving: 1g | Calories: 481kcal | Carbohydrates: 29g | Protein: 19g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 685mg | Potassium: 277mg | Fiber: 1g | Sugar: 4g | Vitamin A: 859IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 1mg

The post Buffalo Chicken Pasta Recipe appeared first on Bake Me Some Sugar.

You get the same restaurant quality pepper steak and rice but made at home. Best part of all is the steak reheats really well for leftovers.

This Pepper Steak Recipe Is…

• Quick and Easy Pepper Steak Recipe
• A Popular Local Chinese Restaurant Favorite Dish
• Fun Weeknight Meal
• Gluten Free
• Minimal Ingredients

Ingredients

Steak – I used a flank steak that was thinly sliced. You are welcome to use any cut of beef. Higher quality beef will provide a more tender steak result.

Onion – White or a yellow onion work best for this recipe. I used white this time.

Pepper – Red bell pepper or green bell peppers work. Feel free to do a mix of peppers if you would like. I find that red peppers are sweet peppers where bell peppers are more savory.

Seasonings – Salt, pepper, and ginger. Now, I used powder ginger but you could grate and use fresh ginger for a stronger ginger flavor.

Cornstarch – You will mix the cornstarch with wet ingredients, which makes a slurry. This is what creates that thick savory sauce.

Soy Sauce and Water – The other ingredients for the sauce. You are welcome to use low-sodium soy sauce if you are watching your sodium intake.

Oil – You will want a little bit of oil to heat up and sear the steak till golden brown.

How to Make

Full directions on how to make this pepper steak stir-fry are in the printable recipe card at the bottom of the post. This is a quick walk through on this Chinese American dish. An easy meal with simple ingredients.

Step One: The first steps is to prep your beef and slice into thin strips. The thinner the strips the easier it will be to eat. Too thick of pieces can become chewy.

Step Two: Slice up the peppers and onions and set to the side. Heat a pan with oil on medium-high heat.

Step Three: Season the steak with salt and pepper. Don’t use a ton of salt, because of the soy sauce.

Step Four: Place steak into the hot oil and sear for 3-4 minutes. Then add in the pepper and onions and saute to finish cooking.

Step Five: Next you will grab a bowl and add your water, cornstarch, soy sauce, and ginger. Mix well.

Step Six: Pour the sauce into the steak mixture and cook for a minute until sauce is coating all the beef and peppers. Then serve!

Variations To Recipe And Tips

Here are a few changes you can make to this Chinese pepper steak recipe you can alter to fit your preference.

• For a lower carb, serve with cauliflower rice.
• Swap out the white rice for brown rice or even a Jasmine rice. Jasmine has a stronger flavor so just take note in that.
• Top with sesame seeds, red pepper flakes, or even green onions slivers.
• Cut against the grain on your steak. This will help the muscle fibers to break down and not be as chewy.
• Feel free to use low sodium soy sauce instead of regular to lower sodium.
• Skirt steak, rib eye, round steak, flank, or any other cut of beef works. Look for tender steaks to slice for a tender cut of meat.
• Cooking steak in a single layer helps to create a nice sear on the steak.
• You can add a little sugar to sweeten up the pepper steak if you want. We prefer to not have the sweet.
• Toss in other fresh vegetables like zucchini, broccoli, etc. This will give your dish even more flavor. Stir Fries are great for using up produce. I have even done snap peas in the past.

Storing

Refrigerate – Any leftovers you have you can store in the fridge in an airtight container. You will find it stores for 2-3 days in the fridge.

Reheat – To reheat you can warm it up in the microwave. You will find if you heat it up on the stovetop it can burn the sauce.

Frequently Asked Questions

Related Recipes

• Stuffed Pepper Casserole
• Hot Dog Chili
• Blackstone Steak and Potatoes
• Pineapple Chicken Kabobs

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Pepper Steak with Rice

Pepper Steak with Rice is a delicious sliced steak paired with bell peppers and onions smothered in a savory sauce. Learn how to make pepper steak with just a few ingredients at home.

Course Dinner

Cuisine Chinese

Keyword pepper steak, pepper steak recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Calories 214kcal

Author Kelsey

Equipment

• 1 Large Skillet

Ingredients

• 2 pounds thinly sliced flank steak
• 1 tablespoon oil
• 2 bell peppers
• 1 medium white onion
• pinch of salt and pepper
• 1/2 teaspoon ground ginger
• 1/2 cup soy sauce
• 1/2 cup water
• 2 tablespoons cornstarch
• 2 cups white rice optional

Instructions

• Add oil into a large skillet and heat on medium to medium-high temperature.
• Thinly slice your steak, peppers, and onions.
• Season your steak with salt and pepper, and massage the salt and pepper into the steak.
• Toss the steak into the hot skillet and sear the steak. I cook the steak for about 5 minutes.
• Add in the sliced peppers and onions, and saute with the steak.
• Once the steak and veggies are done, work on the sauce.
• Add the water, soy sauce, cornstarch, and ginger in a bowl. Whisk to combine the ingredients.
• Pour the sauce into the skillet and stir, the sauce will instantly stick to the steak and veggies.
• Once the sauce is thickened, serve over a bed of white rice. To cook the rice just cook as directed on the package.

Notes

Steak – Flank, flat iron, skirt, ribeye, KC strips, all work. Depending on quality of steak will vary in the tenderness of steak. 

Peppers – Red bell peppers work as well as green bell peppers. You can do a mix of the two varieties if you want, or do two of the same. 

Vegetables – If you want toss in other fresh ingredients. Snap peas, broccoli, zucchini, etc. 

Rice – We serve pepper steak over a bed of white rice. Now you don’t have to do this. You could also do brown rice, cauliflower rice, etc. 

Nutrition

Serving: 8g | Calories: 214kcal | Carbohydrates: 43g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 815mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 932IU | Vitamin C: 39mg | Calcium: 22mg | Iron: 1mg

The post Pepper Steak and Rice appeared first on Bake Me Some Sugar.

If you plan to have a hot dog bar for a gathering or birthday this chili sauce for hot dogs is great to have on hand. Just plug in the crockpot and let it handle keeping it warm as you dish up your meal. Also, check out my puff pastry pigs in a blanket!

You can make this chili dog sauce on the stovetop as well. I will share directions for that in the recipe card at the bottom of this post.

This Crockpot Chili Dog Recipe Is…

• Easy Everyday Ingredients
• Quick Prep
• Hands Off Cooking
• Keep Warm In Crockpot Until Ready To Serve
• Family Favorite
• Kid Friendly

Ingredients Needed

Here is all you need for this coney sauce for hot dogs. A simple and easy chili with no beans recipe.

Ground Beef – Cook the beef, and then drain off grease. I used 90/10 beef, so it was leaner. You can also use ground turkey if you want.

Tomato Sauce – Grab a can of tomato sauce and then use it to help be the base to the chili sauce.

Ketchup and Mustard – This offers a tangy component to the sauce that really elevates the flavor.

Worcestershire Sauce – The Worcestershire is a deep richness that brings out so much flavor in your chili sauce.

Seasoning – Salt, Pepper, Chili Powder, and Minced Onions are what I used for this sauce.

Water – The water helps to thin out the chili sauce just a bit. I love when you pour the sauce of the hot dog in a bun, the sauce soaks into all the nooks and crannies.

How to Make

Full steps on how to make chili dog sauce is in the printable recipe card at the bottom of the page. This is a quick walk through on how to make the homemade hot dog chili.

Step One: Start by cooking your ground beef on the stovetop, over medium heat. Crumble the beef until fully cooked and no longer pink. Drain off excess grease.

Step Two: Next add the beef into the crockpot. Pour in the ketchup, mustard, water, Worcestershire, and seasonings.

Step Three: Stir well then cover and cook for 2 hours on low heat.

Step Four: Once the time is up, grab your hot dogs and buns and serve on top with your favorite hot dog toppings.

How To Make Chili Dog Sauce on Stovetop

Start by cooking your ground beef in a skillet on the stove. Then you will add all the ingredients into the pan and bring to a full boil. Once it boils, reduce heat and simmer 15 minutes. Stir occasionally to prevent burning.

Storing Leftovers

Refrigerate – You will want to refrigerate any leftover crock pot hot dog chili. Just store in an airtight container in the fridge for 2-3 days. Then reheat as you would like. Whether it be on the stovetop or microwave.

Freezing – This recipe for hotdog chili does freeze as well. Just place in a freezer container or freezer bag. Remove as much air as possible in the bag if you go that route. Freeze for 3-4 months. Thaw in the fridge overnight, then reheat as you wish.

What to Serve With Slow Cooker Hot Dog Chili

Not sure what to pair with this slow cooker chili dog recipe? Here are a few of our favorites.

• Potato Chips
• Vegetables and Dip
• Cucumber and Onions
• Vegetable Salad
• French Fries
• Etc.

Frequently Asked Questions

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Hot Dog Chili

Chili dogs never tasted so good. This homemade hot dog chili is going to transform your hot dog game. This crockpot version helps to elevate all the flavors of this hot dog chili sauce.

Course Dinner

Cuisine American

Keyword chili dog, chili hot dog, hot dog chili

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 8

Calories 170kcal

Author Kelsey

Equipment

• 1 Crockpot 

Ingredients

• 1 pound ground beef Cooked and drained
• 1/2 cup ketchup
• 1 1/2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons yellow mustard
• 5 ounces tomato sauce
• 1/3 cup water
• 1/2 teaspoon minced onions
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1/2 teaspoons brown sugar optional (If you want sweet sauce)

Instructions

• Start by cooking your ground beef until no longer pink. Make sure to drain off any grease. Then pour the meat into the crockpot.
• Next you will add in the tomato sauce, ketchup, mustard, Worcestershire sauce, water, and all seasonings. If you want your sauce to be slightly sweet add in the brown sugar. Otherwise, leave it out.
• Stir well, and then cover and cook on low for 2 hours.
• Remove lid and serve with your hot dogs, chips, fries, or even top a burger with the hot dog chili!

Skillet Directions

• Cook ground beef in a skillet, until no longer pink. Drain off any excess oil and grease.
• Add in all the other ingredients and stir well. Then bring the mixture up to a boil.
• Reduce heat and simmer for 15-20 minutes. Stir occasionally, and then serve up as you would like.

Notes

 Meat – Ground turkey, chicken or pork work in replace of the ground beef. 

Sweetness – Adding the brown sugar will add a hint of sweetness and balance out the acidic components a bit. This is of course optional. 

Storing – Store any leftover chili dog sauce in the fridge in an airtight container for 2-3 days. 

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 482mg | Potassium: 287mg | Fiber: 1g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg

The post Crockpot Hot Dog Chili Recipe appeared first on Bake Me Some Sugar.

This steak recipe is one of our go-to’s. Great for cleaning out your produce drawer, or using frozen vegetables from the freezer. Either method, the soy sauce stir fry sauce gives this dish phenomenal flavor.

This is a dinner that doesn’t take a ton of effort. So if you have a busy week in store, give this recipe a try on one of your nights.

This Beef Stir Fry Recipe Is…

• Seasoned tender steak
• You can use any vegetables you want
• Simple Prep
• Quick cook time
• Flavorful stir fry
• Meal Prep friendly

Ingredients You Will Need

Steak – Don’t feel you have to buy the highest quality of steak. Just buy an affordable cut of steak. Cut against the grain to help ensure you get a more tender steak.

Sesame Seeds – The perfect topping to the seasoned stir fry.

Oil – Canola or vegetable oil work for searing the steak. Then you will use sesame oil for flavoring your sauce.

Seasonings – Chili Powder and garlic powder are the two spices I used.

Soy Sauce – If you don’t want all the sodium use a low sodium soy sauce. You can also use a Coconut Aminos as a soy sauce substitute.

Vegetables – Bell peppers, snap peas, green onions are the veggies I used. Feel free to reach for your favorite vegetables.

Lime – Fresh lime juice balances out all the flavors and will truly enhance the stir fry sauce and steak.

Cornstarch and Water – This is a cornstarch slurry which will thicken your sauce as it cooks.

Variations To Recipe

• Use any vegetables you want. Broccoli, Peppers, asparagus, zucchini, etc.
• Swap out the steak with diced chicken, pork, or even go meatless.
• Stir in some cooked rice at the end, or spaghetti style noodles.
• If you don’t want to make homemade stir fry sauce, you can always buy your favorite. A teriyaki stir fry sauce would be delicious.

How to Make

Full steps on how to make this stir fry are in the printable recipe card. This is a visual walk through on how it is made.

Step One: In a large skillet heat over medium heat. Once the skillet is hot you will add the sesame seeds. Cook for 3-4 minutes toasted them till golden.

Step Two: Remove the sesame seeds to a small bowl. Then some oil in pan.

Step Three: Pat dry your steak, and season with chili powder and garlic powder. Then toss into the pan and sear the steak on both sides for about 4-5 minutes per side.

Step Four: When the steak is fully cooked, remove and slice into thin strips once it is cool enough to handle. Toss in the vegetables and cook until they are tender.

Step Five: Add the sesame oil and soy sauce, cornstarch, and water into a bowl and mix. Pour the mixture into skillet and stir until it is thickened.

Step Six: Toss in the steak, and stir. Drizzle with lime and toasted sesame seeds and serve.

FAQs

More Beef Recipes

• Ground Beef Dorito Casserole
• Korean Beef
• Patty Melt Sliders
• Goulash

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Beef Stir Fry Recipe

Beef Stir Fry is a delicious dinner idea made with sliced steak, tons of vegetables and a stir fry sauce that is homemade. Such a simple and easy steak recipe for any night of the week. Best of all it is a kid-friendly dinner.

Course Dinner

Cuisine Asian

Keyword beef stir fry, stir fry recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 47kcal

Author Kelsey

Equipment

• 1 Large Skillet

Ingredients

• 2 4 ounce steaks
• 1 teaspoon canola oil
• 1 teaspoon chili powder
• 1 1/2 teaspoons garlic powder
• 2 cups Snap Peas chopped
• 2 green onions diced
• 1 medium sweet bell pepper chopped
• 1 medium lime juiced

Stir Fry Sauce

• 2 teaspoons sesame oil
• 1/4 cup soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon cold water

Instructions

• In a large skillet turn the heat to medium. Then when the skillet is hot toss in the sesame seeds and toast till golden brown, stirring occassionally. This takes 2-4 minutes.
• Next remove the sesame seeds from the skillet and add in the 1 teaspoon of canola or vegetable oil. Let it get hot.
• While oil is heating pat dry the steaks and then add the chili powder and garlic powder to the steaks on both sides.
• Place steaks in the skillet and cook for 4-5 minutes per side or until the steak is done to your preference. Remove and place on a plate to rest.
• Toss the vegetables that are diced into the same skillet and saute for 2-5 minutes or until you have reached the desired doneness.
• Slice your steak into thin strips while your vegetables are cooking.
• Toss your steak back into the pan, and then stir to combine.
• Mix up the sesame oil, water, cornstarch and soy sauce. Pour into the pan with the steak and vegetables and stir until combined.
• Once done plate up your beef stir fry and top with the toasted sesame seeds. Drizzle with lime juice if you would like.

Notes

Steak – Any cut of steak works. Tri tip, flat iron steaks, ribeye, etc. Feel free to use what you have. 

Vegetables – Feel free to use any vegetables you enjoy. Broccoli, zucchini and more are great to mix in. 

Soy Sauce – You are welcome to use a Coconut Aminos if you would like or a low sodium soy sauce. 

Nutrition

Serving: 1g | Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 548mg | Potassium: 125mg | Fiber: 2g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg

The post Quick Beef Stir Fry Recipe appeared first on Bake Me Some Sugar.

If you love pasta, let me treat you to a few more incredible recipes. Philly cheesesteak pasta, Cajun chicken pasta, or creamy shrimp pasta. Or Hasselback chicken with Nashville sauce.

I can’t take credit for this recipe, it is a variation to The Pioneer Women! She has incredible meals, and I just had to try this recipe.

Must Have Ingredients For Penna Vodka

Vodka Sauce | This is a homemade sauce you use tomato sauce, vodka, heavy cream and more.

Penne Pasta | Cook your pasta as directed in the direction. You an swap out the pasta to something else if need be. A homemade vodka sauce pasta!

Chicken | Here you have a grilled chicken that you top your penne vodka dinner.

How to Make

Full directions and ingredient is in the list printable below in the recipe card.

Step One: The first thing to do is to heat your grill or a grill pan to medium-high heat. You will rub your chicken with oil and season.

Grill the chicken for around 3-4 minutes on one side and then flip to the other. You want to cook the chicken until it is fully cooked and reaches 165 degrees internal temperature.

Step Two: You will cook your penne pasta as directed on the back of the box. Once the pasta is done, drain and set aside. Same for the chicken, place to side and slice.

Step Three: Now, in a skillet, you will add in your oil, butter, and allow the butter to melt. Now add in onions and garlic and saute on medium heat.

Now you will carefully add in your vodka (watch for open flames) and bring the mixture to a boil for 2 minutes.

Step Four: Then stir in your crushed tomatoes, seasonings and reduce to low heat.

Toss in your heavy cream stirring well to incorporate.

Step Five: When your mixture is well mixed, stir in the cooked pasta, and top with sliced chicken and garnish with fresh basil and grated parmesan cheese.

How to Store Leftovers

If you have leftover penne vodka with chicken, simply pour into an airtight container and store in the fridge. You can do single serve containers to meal prep for lunch or dinners.

Or one big container. Then reheat in the microwave or reheat on the stove. Just cook on low and you might need to add a bit of cream or chicken broth to the cream sauce if it appears to be too thick.

Add just enough to thin it up a little bit.

Looking for More Easy Dinner Ideas

• Instant Pot Shrimp Boil
• Beef Stroganoff
• Patty Melt Sliders
• Sausage Balls
• Instant Pot Chicken Chili

FAQs

Common questions when making this penne alla vodka recipe.

What to Serve With

Not sure what to serve with this chicken vodka sauce? Here are some great ideas below that will compliment the dish.

• Texas Roadhouse Rolls
• Breadsticks
• Crisp Green Salad
• Side of Vegetables
• Breadsticks
• Etc

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Penne Alla Vodka with Chicken

Penne Alla Vodka with Chicken is a creamy marinara sauce, with the perfect splash of vodka to add the perfect amount of flavor. Topped with a chicken breast, and ready to serve up for dinner. Give this vodka sauce pasta a try.

Course Dinner

Cuisine Italian

Keyword chicken pasta, chicken penne, chicken penne pasta, chicken vodka pasta, chicken vodka sauce, creamy tomato pasta, pasta alla vodka, penna alla vodka recipe, penne alla vodka, penne alla vodka recipe, penne alla vodka with chicken, penne vodka pasta, recipe for penne alla vodka with chicken, vodka pasta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 -10 servings

Calories 466kcal

Author Kelsey

Equipment

• Deep 12 Inch Skillet
• Vegetable Chopper
• Garlic Press
• Kitchen Shears

Ingredients

• 4 tablespoons oil divided
• 1/2 teaspoon black pepper divided
• 1 teaspoon salt divided
• 4 boneless chicken breasts
• 1 pound dry penne pasta
• 3 cloves garlic finey minced
• 3 tablespoons butter
• 1 white or yellow onion diced finely
• 1 cup vodka
• 1 cup heavy cream
• 1 can crushed tomatoes 14 ounces
• 1/8 teaspoon crushed red pepper flakes optional

Instructions

• Start by heating up a grill or a pan on the stove. Rub your raw chicken breasts with 2 tablespoons of the oil. Then season with 1/2 the salt and pepper.
• Place your chickne in the skillet cooking for at least 3-5 minutes on one side before flipping. Cook your chicken breasts all the way through. Depending on the thickness will depend on how long it takes. Reach 165 degrees internal temperature.
• Now while the chicken is cooking, boil up water and cook your penne pasta as directed on the back of the box. When done drain, and set aside. Same for chicken when it is done cooking.
• In a large 12-inch skillet you will do medium high heat and add in the rest of the olive oil, and butter. Let the butter melt down.
• Add in your onions and saute for 2-3 minutes, then add in the minced garlic. Carefully pour in the vodka (be cautious if open flames) and bring the mixture to a boil and cook for 2 minutes.
• Stir in your can of crushed tomatoes, and the rest of the salt and peper and pepper flakes.
• Now reduce the heat and gently and slowly stir in your heavy cream. Add the penne cooked pasta and toss in the sauce. Top with the sliced grilled chicken.
• You can now serve up your penne alla vodka with chicken! I did a little freshly grated parmesan and basil on the top of mine. Both are optional.

Notes

Meatless – If you want to make this a meatless penne alla vodka, just leave out the chicken and cook the pasta in the sauce as directed.

Storing – Store leftovers in an airtight container in the fridge for 2-3 days. Then reheat in the microwave if you would like.

Pasta – Any shape of pasta works for this recipe. Just make sure that your pasta fully cooks is the key.

Nutrition

Serving: 1g | Calories: 466kcal | Carbohydrates: 21g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 381mg | Fiber: 2g | Sugar: 2g

The post Penne Alla Vodka with Chicken Recipe appeared first on Bake Me Some Sugar.

This creamy and cheesy skillet dish is so easy to make, and if you love spaghetti squash this is a new recipe to try out. My whole family loves crack chicken, so this dinner idea was already a home run.

This Crack Chicken and Spaghetti Squash Recipe Is..

• Keto chicken recipe (leave out milk)
• Creamy
• Loaded with ranch and bacon flavor
• Family friendly
• Reheats well

Ingredients You Will Need

• Spaghetti Squash
• Broth
• Milk (optional)
• Cream Cheese
• Sour Cream
• Dry Ranch Powder
• Shredded Cheese
• Bacon
• Chicken

How to Make

Full directions on how to make this crack chicken and spaghetti squash are in the printable recipe card at the bottom of the post. This is a visual walk through for readers.

Step One: Preheat the oven and then work on the spaghetti squash. Take a sharp knife and slice the squash through the middle lengthwise. Then take a spoon and remove the seeds and discard seeds.

Step Two: Now you will place spaghetti squash cut side down on a baking sheet with edges. Then add in 1/3 cup water to the pan.

Step Three: Bake for 30-40 minutes or until the water is absorbed, and the squash has turned a light golden orange color.

Step Four: Once the squash is done remove and let cool a bit. Then use a fork to scrape out the spaghetti squash noodles and set it aside.

Step Five: Place bacon in a skillet and cook until it is fully cooked. Place on a paper towel lined plate, and chop into bite size pieces once cooled.

Step Six: While the squash is cooking you will use bacon grease that is in the skillet. Dice up your boneless chicken. Season with salt, pepper and powdered ranch, and cook fully till golden brown and cooked through.

Step Seven: Next, remove the chicken and place on a plate and clean out the skillet. Then pour in the chicken broth and bring to a simmer.

Step Eight: Pour in the sour cream and cream cheese and cook till melted and combined. Add milk if you would like to thin it out a bit.

Step Nine: Season with ranch to taste, and then pour in the spaghetti squash noodles and coat in the sauce. Toss in the bacon and chicken.

Garnish with extra bacon pieces, cheese, and green onions or even parsley! Serve and enjoy.

What To Serve With Your Skillet Crack Chicken

Not sure what to serve with this spaghetti squash and chicken? Here are a few of our favorite pairings that you might enjoy.

• Veggies of Choice – Roasted, steamed, etc.
• Salad
• Bread or rolls
• Etc.

Storing Leftovers

You can store any of this keto crack chicken in the fridge in an airtight container. It will store for 2-3 days. Then when you want to eat some, reheat in the microwave for a quick reheat.

If you do want to reheat in the oven, make sure to place the mix in a covered dish. This is going to help prevent it from drying out as you reheat in the oven. I personally prefer the microwave method.

FAQs

Common questions when making this spaghetti squash and chicken recipe.

Craving More Meal Ideas

• Pan Seared Salmon
• Salsa Chicken
• Pecan Crusted Chicken
• Lemon Pepper Chicken Wings

Print

Crack Chicken And Spaghetti Squash

Crack Chicken And Spaghetti Squash is a delicious dinner. Seasoned diced chicken, ranch, cheese, bacon, and squash all team up for a satisfying dinner. This is a keto friendly chicken recipe as well.

Course Dinner

Cuisine American

Keyword  chicken and spaghetti squash,  crack chicken,  keto crack chicken,  keto dinner recipe,  spagetti squash and chicken,  spaghetti squash and chicken recipe, chicken recipe, crack chicken with spaghetti squash, keto dinner, spaghetti squash recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 -6

Calories 435kcal

Author Kelsey

Equipment

• MJIYA Silicone Kitchen Tongs (7 inch), High Heat Resistant to 480°F 
• Baking Sheet
• Deep 12 Inch Skillet

Ingredients

• 1 Spaghetti Squash approximately 2 pounds
• 1/3 cup water
• 5 slices Bacon
• 3 cups Boneless Chicken diced in cubes
• Salt and Pepper to taste
• 1 Tablespoon Ranch Seasoning
• 1-2 cups Chicken Broth as needed
• 6 ounces Cream Cheese softened
• 1 cup Sour Cream
• 1/2 cup Milk as desired (optional)
• Shredded Cheddar Cheese optional garnish

Instructions

• Preheat the oven to 400 degrees. Then slice spaghetti squash lengthwise down the middle.
• Scoop out the seeds of the squash and discard the seeds. Then grab a rimmed pan and place the squash cut side down. Pour in 1/3 cup of water.
• Bake the squash for 30-40 minutes until the water is absorbed and the squash turns golden orange.
• While the squash is cooking you will grab a skillet and pan cook your bacon until it is done. Remove and place on a paper towel lined plate. Then chop into bite size pieces.
• In the same skillet, you will dice up chicken and then season with salt, pepper and around 1/2 teaspoon of the ranch mix. Then pan sear the chicken in the bacon grease until golden brown and fully cooked. Then remove chicken from the pan.
• Clean the skillet out and then add in the broth and bring to a simmer. Once it is simmering add in the sour cream and cream cheese.
• Mix until it is fully melted. You can add milk to help thin out the sauce and stretch the sauce even more to make more sauce if you want.
• Add in the ranch seasoning, and stir well.
• Once the squash is done, remove and use a fork to scrape out the flesh making it into noodles. Put noodles in the skillet and add in the bacon and chicken. Stir to coat all the ingredients.
• Season to your liking, and to with cheese, parsley or even green onions.

Notes

How to Know Squash Is Done: Take your squash and flip one of the halves over. Take a fork or knife and run it down the flesh lengthwise and if the squash is soft and forms spaghetti-like noodles the squash is done.

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 16g | Protein: 30g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 131mg | Sodium: 888mg | Fiber: 2g | Sugar: 8g

The post Crack Chicken And Spaghetti Squash Recipe appeared first on Bake Me Some Sugar.