@annmarielawrence_

32G PROTEIN ONE POT PHILLY CHEESE STEAK PASTA P.S. WE JUST launched our NEW and revamped, “Weight Loss Accelerator” Recipe guide! comment below “recipes” if you want a FREE copy! MACROS AND CALORIES PER SERVING (5 servings about 2 cups per) 461 calories 32g protein 20g carbs 27g fat INGREDIENTS; - 1 table spoon minced garlic - 1lb skirt steak thinly sliced across the grain - seasonings to taste; Italian seasoning, salt, pepper - 1 cup white mushrooms sliced - 1 medium sweet yellow onion - 1 yellow, red, and orange bell pepper thinly sliced - 3 1/2 cups beef broth - 1/2 cup heavy cream 1/2 water mix - 8oz protein pasta of choice (I like barilla brand) - 4 slices provolone cheese INSTRUCTIONS; - In a large pot or dutch oven over medium-high heat, spray oil and add minced garlic. Arrange sliced steak in a single layer in skillet and cook, undisturbed, until underside is browned, about 2 minutes. Stir and continue to cook, stirring occasionally, until no longer pink, 1 to 2 minutes more. Transfer steak to a large bowl. - Reduce heat to medium. In same skillet, cook mushrooms, peppers, and onions Transfer to bowl with steak. - Increase heat to medium-high. Pour in broth, scraping any browned bits from bottom of pan. Stir in heavy cream and water mixture and bring to a simmer. Add uncooked pasta in a single layer and return to a simmer. Cover and cook, stirring occasionally, until pasta is al dente and sauce is thickened, 10 to 12 minutes. - Stir in provolone until melted. Return beef mixture to skillet and toss until coated. #weightloss #weightlosstransformation #highprotein#mealprep #healthydinner #highproteindinner #healthycheesesteak #phillycheesesteak #onepotpasta #easydinner

♬ original sound - AnnMarie - Fat Loss Coach

@cookinginthemidwest

Cheesy Taco Potato Skillet is an easy dinner recipe the whole family loves! INGREDIENTS 5 small/medium potatoes olive oil + salt, pepper, garlic powder, and paprika (for potatoes) 1 lb ground beef 1/2 tsp salt and pepper 1/4 tsp cayenne 2 tsp chili powder 1 tsp each of cumin, paprika, and dried cilantro 1 tbsp minced garlic Shredded cheddar cheese 1 1/2 cups white Queso Sour cream Cilantro INSTRUCTIONS Peel, wash potatoes, and cut up into cubes. Toss with olive oil, salt, pepper, garlic powder, and paprika (I don’t use exact measurements for this part). Cook potatoes in the air fryer at 400 degrees for about 20-25 minutes shaking them around at least a couple times while they cook. Heat a skillet over medium high heat. Add the ground beef to the skillet and cook until browned. Drain any extra grease. Season with salt, cayenne, chili powder, cumin, paprika, dried cilantro, and black pepper. Add minced garlic and stir well. Once the potatoes and ground beef are cooked combine them together in the skillet and top with shredded cheddar cheese. Put the skillet in the oven at 400 degrees F to melt the cheese. Pour warmed up Queso over them. Top with sour cream and cilantro. This is also good wrapped up in tortillas as burritos! #potatoes #tacotuesday #easyrecipes #easydinner #mealideas #groundbeef

♬ original sound - Cooking in the Midwest

@heresyourbite

Creamy Pesto Chicken Pasta Bake ✨ My most viral recipe of 2024! What a year it’s been. I’m truly so grateful for all the love and support you’ve shown me this year. Cheers to a delicious 2025! Here’s how to make it: 1lb pasta of choice 1/2 cup sun-dried tomatoes + oil 1lb chicken 1 tbsp butter 1/2 yellow onion, diced Salt and pepper, to taste
1 tsp red pepper flakes (to taste) 1 tsp smoked paprika (to taste) 1 tsp oregano (to taste) 6-8 cloves of garlic, minced (to taste) 2 cups heavy cream (room temp) 1-2 cups cooked broccoli 2 handfuls spinach 6-8 oz freshly shredded parmesan cheese (divided) 8 oz freshly shredded mozzarella (divided) 1/2 cup pesto, to taste (I recommend Costco brand) Parsley to garnish
1. Preheat oven to 350°F. Place the cream on the counter to come to room temp. 2. Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside. 3. In a large oven-safe saucepan or dutch oven, heat 1 tbsp of sun-dried tomato oil over medium heat. Cook the chicken until it's no longer pink, then remove it from the pan and set it aside. Let it rest for a few minutes before cutting into bite-sized pieces. 4. In the same pan, melt the butter and add salt, pepper, red pepper, paprika, and oregano. Stir to toast, then toss in the onion and sauté for about 4 minutes. Add the garlic and cook for another 30 seconds. 5. Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly. 6. Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted. 7. Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto. 8. Top with the remaining mozzarella and parmesan cheese. 9. Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly. 10. Sprinkle with fresh parsley, a little more parmesan, and enjoy! #pastabake #chickenpesto #pesto #pestopasta #pestochicken #pasta #pastarecipe #easyrecipe #easyrecipes #easymeal #easydinner #dinnerideas #dinner #foodtok #cooking

♬ 2024 mashup - minlee 민리