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TACO CASSEROLE

Taco Pasta is the solution for busy days when you crave a satisfying meal but don’t have much time. A blend of cheesy pasta loaded with ground beef and taco flavor will be a hit with the entire family!

INGREDIENT OPTIONS:

Can I substitute the Velveeta cheese?

Try using 4 ounces of cream cheese instead or you can just add additional shredded cheese to the sauce.  

Can I use a different type of pasta?

Yes! This pasta will work with any bite-size pasta.  Just be sure to check the cooking time on the box and adjust as needed.

Can I use pre-shredded cheese?

I recommend using freshly shredded cheese in order to create a creamy sauce for this recipe.  The pre-shredded cheese does not melt as well with the anti-caking additives.

Can I use different cheeses?

Yes!  You can use Colby jack or pepper jack cheese with this recipe.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

MORE TACO INSPIRED RECIPES:

TACO STUFFED AVOCADOS – TACO ZUCCHINI BOATS – LOW CARB TACO CASSEROLE – TACO CHEESE STUFFED MEATBALLS

ONE POT TACO PASTA

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

ONE POT TACO PASTA is an easy weeknight dinner idea made in one pot or skillet in less than 30 minutes. All that great taco flavor blended with cheese and pasta for a filling meal.

Print

Ingredients

• 1 onion, finely diced
• 1 pound ground beef
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 packet taco season
• 1 can Rotel tomatoes
• 2 cups beef broth
• 1 cup milk
• 8 ounces of shell pasta
• 4 ounces Velveeta cheese, diced
• 1 cup cheddar cheese
• 1 cup Monterey Jack cheese

Instructions

1. In a large skillet or Dutch oven, cook the ground beef and chopped onion together over medium heat. Break the meat with a spatula until the ground beef is browned and cooked. Drain any excess grease from the pan.
2. Add garlic and tomato paste to the pan and cook through for about one minute until the garlic is fragrant and the tomato paste is combined with the meat mixture.
3. Add the pasta, tomatoes, broth, milk and taco seasoning to the pot. Bring to a low boil then cover pot with lid. Cook everything together until the pasta is cooked through (Refer to the cooking instructions provided on the pasta box and prepare it accordingly based on the recommended cooking time). Make sure the pasta is submerged in the liquid. Stir occasionally to ensure the pasta does not stick to the bottom of the pot.
4. After cooking for the allotted time on the box of pasta, check the pasta. Cook for an additional minute or two if needed or until pasta is tender.
5. Once the pasta is tender, turn the heat off. Slowly add the cheese to the pot and stir until melted.
6. Serve immediately. Garnish with parsley or cilantro, additional cheese, jalapenos, or sour cream.
   

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 838Total Fat 50gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 18gCholesterol 192mgSodium 1533mgCarbohydrates 35gFiber 3gSugar 9gProtein 60g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post ONE POT TACO PASTA appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! This recipe was originally published on June 7, 2015.

Crockpot Chicken Recipe

I am most definitely a fan of the typical bbq pulled chicken sandwiches. But sometimes you want something a little different.

Back when I was a kid, chicken nuggets were my thing. (now, not so much, ewww)

That was back before every food was slathered and dipped in ranch dressing. So the popular chicken nugget dips were barbeque or honey mustard. I always chose the honey mustard. This memory came back to me when I was trying to create a Shredded Chicken Sandwich Recipe that wasn’t barbeque.

I went back to my good ol’ honey mustard. But I ditched the nuggets and went for chicken thighs.

The best part is that this is a crockpot meal. And only 4 ingredients! No real prep. Just toss the chicken, honey, mustard and some water into the slow cooker and be on your way.

Thicken sauce with a little cornstarch slurry before serving. Then Enjoy!

I made a simple red/purple cabbage slaw the night before. Serve the pulled honey mustard chicken on a brioche bun and top with slaw.

BOOM! This ain’t yo’ chicken nuggets and dippers anymore. This is a primo meal made from real ingredients!

If you are looking for a unique and flavorful sandwich, give this Shredded Chicken Sandwich Recipe a try. It is as satisfying as a traditional bbq pulled chicken sandwich. But this sandwich isn’t weighed down with a ton of bbq sauce. The flavors are fresh and mild so that the chicken can really shine.

Slow Cooker Honey Mustard Chicken

Yield: 8

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

This Slow Cooker Honey Mustard Shredded Chicken Sandwich Recipe is an easy dinner made in your crockpot with just 4 ingredients! A pulled chicken sandwich with sweet and tangy honey mustard flavor!

Print

Ingredients

Chicken

• 3 lbs Chicken Thighs, boneless, skinless
• 1/4 Cup Honey
• 3 Tablespoons Whole Grain Dijon Mustard
• 1/4 Cup Water
• 2 Tablespoons Water, additional
• 2 teaspoons Cornstarch

Slaw

• 2 Cups Red Cabbage, chopped or shredded
• 1/4 Cup Olive Oil
• 3 Tablespoons Apple Cider Vinegar
• Pinch of Salt/Pepper
• 1 teaspoon Whole Grain Dijon Mustard
• 2 teaspoons Honey
• 2 teaspoons Sugar

Instructions

Chicken

1. Mix honey, mustard and the 1/4 cup water. Pour mixture into large slow cooker.
2. Add chicken thighs to slow cooker and toss with sauce.
3. Cook on low for 4-4½ hours.
4. Mix 2 Tb water and cornstarch and add to the slow cooker. Shred chicken and cook for 20 more minutes or until thickened.
5. Salt and pepper to taste.

Slaw

1. Mix all ingredients. Refrigerate overnight for best results.
2. Serve honey mustard chicken on a soft roll with slaw on top.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 399Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 208mgSodium 498mgCarbohydrates 15gFiber 1gSugar 13gProtein 42g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Broccoli Cheese Stuffed Chicken Breast

I find stuffed chicken breasts to be a bit of a pain to prepare. The filling always tries to ooze out and I never feel like I can get enough filling inside the chicken for my preference. That is why this Broccoli Cheese Chicken Breast Recipe is so great. It is basically like stuffed chicken but without the hassle. We are just spreading the ‘filling’ on top. The topping is cream cheese, cheddar and just enough broccoli buds to add that great flavor.

Ingredients Needed For Cheesy Broccoli Chicken (screenshot for grocery list)

• Boneless, Skinless Chicken Breasts
• Salt/Pepper
• Cream Cheese
• Mayonnaise
• Shredded Cheddar Cheese
• Garlic Powder
• Broccoli

How To Make Chicken Breasts Topped With Broccoli And Cheese

1. Preheat oven to 425ºF
2. Place chicken breast in large greased roasting dish. Season with salt and pepper.
3. Mix cream cheese, mayo, 1/2 cup shredded cheese, garlic powder, salt/pepper and broccoli buds.
4. Spread cream cheese mixture over chicken breasts. Top with remaining shredded cheese.
5. Bake for 20 minutes. Check internal temp, cover with foil and bake for 15-20 more minutes or until 165ºF internal temp.

What To Serve With This Chicken

Lemon Dill Green Beans – Pressure Cooker Artichokes – Broccoli Salad – Caprese Pasta Salad

More Chicken Dinner Recipes

Green Chile Cream Cheese Stuffed Chicken Breast – Baked Lemon Pepper Chicken – Rotisserie Chicken Salad – Spinach Artichoke Smothered Chicken

Broccoli Cheese Chicken Breast Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Try this Broccoli Cheese Chicken Breast Recipe for an easy, flavorful low carb dinner. Boneless chicken breast topped with cream cheese, cheddar and broccoli baked to perfection.

Print

Ingredients

• 4 Boneless, Skinless Chicken Breasts - pound to even thickness
• Salt/Pepper - to taste
• 8 ounces Cream Cheese - softened
• 1/4 Cup Mayonnaise
• 1 Cup Shredded Cheddar Cheese - divided
• 1 teaspoon Garlic Powder
• 1 Cup Broccoli Buds (the green flowery ends, no stems)

Instructions

1. Preheat oven to 425ºF
   
2. Place chicken breast in large greased roasting dish. Season with salt and pepper.
   
3. Mix cream cheese, mayo, 1/2 cup shredded cheese, garlic powder, salt/pepper and broccoli buds.
   
4. Spread cream cheese mixture over chicken breasts. Top with remaining shredded cheese.
   
5. Bake for 20 minutes. Check internal temp, cover with foil and bake for 15-20 more minutes or until 165ºF internal temp.

Notes

More broccoli can be added if preferred. Don't go overboard or the broccoli could make the topping watery.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 1209Total Fat 56gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 27gCholesterol 477mgSodium 950mgCarbohydrates 10gFiber 2gSugar 3gProtein 152g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Low Carb Taco Bake

This low carb, Keto-friendly casserole comes together quick and easy. The most important step is to brown your cauliflower rice. If cauliflower-rice isn’t toasted it tends to be soft and kind of soggy. Cook your chicken however you prefer, I usually poach it. Then just mix and bake.

The toppings are what really make this dish. Avocados, olives, lettuce, tomatoes, sour cream and cilantro to start. Add any other low carb topping you prefer. You could even crunch up some low carb tortilla chips as a topping.

This is more of a low carb diet recipe rather than strict Keto.

Ingredients Needed For Chicken Taco Bake (screenshot for grocery list)

• Chicken Tenders or Breast
• Frozen Cauliflower Rice
• Rotel Diced Tomatoes
• Taco Seasoning
• Shredded Mexican Cheese Blend

Toppings:

• Grape Tomatoes
• Black Olives
• Avocado
• Lettuce
• Sour Cream
• Cilantro
• Hot Sauce

How To Make Low Carb Taco Casserole

1. Cook chicken using preferred method. I prefer to poach chicken: cover and simmer in gently boiling water 15-20 minutes. Chop and set aside.
2. Preheat oven to 350ºF
3. Pan fry the cauliflower rice in oil over medium/high heat until browned.
4. Combine chicken, cauliflower rice, diced tomatoes and taco seasoning. Toss until evenly mixed.
5. Transfer mixture to a greased oven safe dish. Top with shredded cheese.
6. Bake 15 minutes.
7. Serve with preferred toppings.

More Casserole Recipes

Low Carb Unstuffed Cabbage Casserole – Low Carb Taco Casserole – Broccoli Cheese Rice Casserole – Easy Tuna Casserole – One Pot Taco Casserole

Low Carb Chicken Taco Casserole

Yield: 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Low Carb Chicken Taco Casserole is a filling dinner recipe for the whole family. Cauliflower rice and chicken with all the taco flavor and toppings.

Print

Ingredients

• 1.5 Lbs Chicken Tenders or Breast - cooked, chopped/shredded
• 3 Cups Frozen Cauliflower Rice
• 1 (10oz) Can Rotel Diced Tomatoes
• 1oz Packet Taco Seasoning
• 8 ounces Shredded Mexican Cheese Blend
• Toppings:
• Grape Tomatoes
• Black Olives
• Avocado
• Lettuce
• Sour Cream
• Cilantro
• Hot Sauce

Instructions

1. Cook chicken using preferred method. I prefer to poach chicken: cover and simmer in gently boiling water 15-20 minutes. Chop and set aside.
2. Preheat oven to 350ºF
3. Pan fry the cauliflower rice in oil over medium/high heat until browned.
4. Combine chicken, cauliflower rice, diced tomatoes and taco seasoning. Toss until evenly mixed.
5. Transfer mixture to a greased oven safe dish. Top with shredded cheese.
   Bake 15 minutes.
6. Serve with preferred toppings.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 582Total Fat 35gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 21gCholesterol 89mgSodium 1731mgCarbohydrates 35gFiber 6gSugar 4gProtein 33g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Homemade Poke Bowls

Now you can skip the sushi or poke bowl restaurant and make your own fresh flavorful Poke Sushi Bowls right at home. Add as much or as little as you prefer. Drizzle with sauce, add extras, it’s your call.

What Is Usually In A Poke Bowl?

The most important ingredient to focus on is the sushi grade tuna. It must be sushi grade and it must come from a trusted source. I order mine online from KnowSeafood.com. But, you can get it at Asian grocery stores as well.

Aside from the sushi grade fish, Poke bowls typically have rice, vegetables, fruits, sauces, seeds and more. Here are some ingredient ideas to get you going: avocado, cucumber, pineapple, carrots, mango, lemon, pickled ginger, toasted sesame seeds, dried seaweed, edamame, jalapeños, radishes, green onions, creamy-spicy sauce and soy dressing.

For a vegetarian bowl you can use fried tofu in place of the fish. For low carb just adjust the dressing and swap cauliflower rice in for the regular rice.

As a short cut I use frozen sticky rice. You can find it in the refrigerated vegetable section in the grocery store. Just microwave and cool before making the poke bowls.

Ingredients Needed For Poke Sushi Bowls (screenshot for grocery list)

• White Rice
• Sushi Grade Tuna
• Soy Sauce or Tamari
• Toasted Sesame Oil
• Toasted Sesame Seeds
• English Cucumber
• Avocados
• Pickled Ginger
• Green Onions
• Lemon
• Honey
• Chili Garlic Sauce
• Mayonnaise
• Sriracha

How To Make Homemade Poke Sushi Bowls

1. Prep rice then let cool in refrigerator.
2. Combine tuna, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil and 1 Tablespoon toasted sesame seeds. Refrigerate while prepping the other ingredients.
3. Combine the sauce ingredients. Taste and adjust to your preference.
4. Mix mayo and sriracha, adjust to taste.
5. Assemble poke bowls by layering rice, tuna, cucumbers, avocado, lemon and ginger. Top with green onions and sauces. Serve.

More Homemade Sushi Recipes

Spicy Crab Sushi Bowl – California Roll Sushi Bowl – Salmon Sushi Bowls – Teriyaki Chicken Broccoli Stir Fry – Asian Cucumber Salad – Ramen Cabbage Salad

Tuna Poke Bowl Recipe

Yield: 4

Prep Time: 30 minutes

Total Time: 30 minutes

This Tuna Poke Bowl Recipe is a quick and easy homemade sushi bowl with ahi tuna poke as the star. A simple blend of tuna, rice, avocado, cucumber and a flavorful sauce.

Print

Ingredients

• 2 Cups White Rice - cooked & cooled
• 1 Lb Cubed Sushi Grade Tuna
• 1 teaspoon Soy Sauce or Tamari
• 1 teaspoon Toasted Sesame Oil
• 1 Tablespoon Toasted Sesame Seeds
• 1 English Cucumber - sliced, quartered
• 2 Avocados - pitted, sliced thin
• 1/4 Cup Sliced Pickled Ginger - chopped
• 4 Green Onions - sliced
• 1/2 Lemon - sliced ultra thin (optional)
• Sauce:
• 1/4 Cup Soy Sauce or Tamari
• 2 Tablespoons Toasted Sesame Oil
• 1/4 Cup Honey
• 1 teaspoon Chili Garlic Sauce
• 1/4 Cup Mayonnaise
• 2 teaspoons Sriracha

Instructions

1. Prep rice then let cool in refrigerator.
2. Combine tuna, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil and 1 Tablespoon toasted sesame seeds. Refrigerate while prepping the other ingredients.
3. Combine the sauce ingredients. Taste and adjust to your preference.
4. Mix mayo and sriracha, adjust to taste.
5. Assemble poke bowls by layering rice, tuna, cucumbers, avocado, lemon and ginger. Top with green onions and sauces. Serve.

Notes

More ingredient options: pineapple, carrots, mango, dried seaweed, edamame, jalapeños, radishes, green onions,

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 765Total Fat 45gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 36gCholesterol 25mgSodium 2042mgCarbohydrates 78gFiber 10gSugar 26gProtein 18g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Tuna Poke Bowl Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! Originally posted 1/20/18. Post, recipe and photos updated 3/4/21.

Low Carb Chicken Salad

Chicken Salad is a constant menu item at my house. Being so quick and easy it is perfect for a busy lifestyle. Plus you can make it ahead and always have something to grab and go when needed.

Chicken salad can be flavored in so many ways. This recipe brings together bacon and ranch for a truly indulgent chicken salad.

You can cook the chicken however you prefer: grilled, pan fried or even use a rotisserie chicken. My preferred method is to poach the chicken.

Or, check out this tutorial for OVEN BAKED CHICKEN BREAST.

Ingredients Needed For Ranch Bacon Chicken Salad (screenshot for grocery list)

• Chicken Breast (or thighs)
• Bacon
• Celery
• Red Onion
• Parsley
• Fresh or Freeze Dried Dill
• Dry Ranch Seasoning
• Mayonnaise
• Lemon
• Salt/Pepper

How To Make Bacon Ranch Chicken Salad

1. Cook chicken using preferred method. I poach the chicken (simmer in water 15-20 minutes). Chop and set aside.
2. Prep bacon.
3. Combine all ingredients. Mix until fully combined.
4. Serve cold on bread, tortillas or a salad.

More Chicken Salad Recipes

Cranberry Pecan Chicken Salad – Rotisserie Chicken Salad – Pesto Chicken Salad – Bacon Avocado Chicken Salad – Chicken Salad with Grapes – Cilantro Lime Chicken Salad

Bacon Ranch Chicken Salad

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Perfect for lunch or dinner, this Bacon Ranch Chicken Salad is filling, nutritious and tasty! The great flavors of ranch dressing mixed with bacon take this Chicken Salad Recipe to the next level! A Low Carb and Keto friendly compliant lunch option.

Print

Ingredients

• 2 Lbs Chicken Breast (or thighs) - cooked, chopped
• 5 Slices Bacon - cooked, chopped
• 2 Celery Ribs - sliced
• 1/4 Cup Finely Chopped Red Onion
• Handful Fresh Parsley - chopped
• 1 Tablespoon Fresh or Freeze Dried Dill
• 2-3 teaspoons Dry Ranch Seasoning (to preference)
• 1 Cup Mayonnaise
• Squeeze of Lemon Juice (optional)
• Salt/Pepper - to taste

Instructions

1. Cook chicken using preferred method. I poach the chicken (simmer in water 15-20 minutes). Chop and set aside.
2. Prep bacon.
3. Combine all ingredients. Mix until fully combined.
4. Serve cold on bread, tortillas or a salad.

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Nutrition Information

Yield 6 Serving Size g
Amount Per Serving Calories 561Total Fat 36gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 28gCholesterol 154mgSodium 761mgCarbohydrates 4gFiber 1gSugar 1gProtein 51g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Perfect Filet Mignon

When I was a young adult I was super intimidated by cooking steak at home. For years I always went to the steakhouse when I had a craving. Thankfully I eventually faced my fear and started cooking steak at home. And you know, once you start cooking steak at home you realize just how easy it is. It’s so silly the things we think are beyond our skill level when all it takes is a little bit of practice and guidance.

This Filet Mignon cooked in a cast iron pan is basic. No frills or extras, just good seared filet butter and herbs. Sear on the stovetop then finish off in the oven.

Ingredients Needed For Easy Filet Mignon (screenshot for grocery list)

• Filet Mignon
• Oil (mild, high cook-temp oil)
• Kosher or Sea Salt
• Unsalted Butter
• Fresh Thyme or Rosemary

How To Cook Filet Mignon In A Cast Iron Pan

1. Allow steaks to sit at room temp for 30 minutes. Pat dry and salt generously.
2. Preheat oven to 400ºF
3. Heat oil in cast iron pan (or oven safe pan) over medium/high heat for 2-3 minutes.
4. Carefully place Filet Mignon into hot pan (watch out for oil splatter). Pan fry 2-3 minutes or until the first side down has a deep brown crust. Flip steaks then top with butter and herbs.
5. Turn off burner and transfer pan to preheated oven.
6. Cook in oven 2-6 minutes to desired doneness.

How To Get A Good Sear On Your Steak

Pat your steaks dry with a paper towel to remove any moisture.

Take your steaks out to sit at room temp 30-60 minutes before cooking.

Salt your steaks – generously.

Get that pan hot before adding the steaks.

How To Cook Your Steak To Preference

The most accurate way to cook your steak to preference is by using a meat thermometer to check the internal temp.

• Rare: 125-130º F
• Medium Rare: 135º F
• For Medium: 140-145º F
• Medium Well: 155º F
• Well Done: 160-165º F

I personally like to live on the wild side with a little risk. So I don’t use a thermometer I use the finger test. Here is a great detailed explanation of using the finger test for cooking steak: Easiest Way To Tell When Your Steak Is Done

What To Serve With Filet Mignon

Tuscan Shrimp Pasta – Herb Butter Skillet Corn – Strawberry Spinach Salad – Pressure Cooker Artichokes – Broiled Lobster Tail

Cooking Filet Mignon in Cast Iron Pan

Yield: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

Cooking Filet Mignon in Cast Iron Pan is the easiest way. Pan seared filet mignon gets finished off in the oven for a great outer crust and juicy, tender inside. Top with herbs and butter for the ultimate steak dinner recipe.

Print

Ingredients

• 2 Filet Mignon (approx 1" thick)
• 3 Tb Oil (mild, high cook-temp oil)
• Pinch Kosher or Sea Salt
• 2 Tablespoons Unsalted Butter
• Fresh Thyme or Rosemary

Instructions

1. Allow steaks to sit at room temp for 30 minutes. Pat dry and salt generously.
2. Preheat oven to 400ºF
3. Heat oil in cast iron pan (or oven safe pan) over medium/high heat for 2-3 minutes.
4. Carefully place Filet Mignon into hot pan (watch out for oil splatter). Pan fry 2-3 minutes or until the first side down has a deep brown crust. Flip steaks then top with butter and herbs.
5. Turn off burner and transfer pan to preheated oven.
6. Cook in oven 2-6 minutes to desired doneness.

Notes

Rare: 125-130º F
Medium Rare: 135º F
For Medium: 140-145º F
Medium Well: 155º F
Well Done: 160-165º F

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Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 517Total Fat 47gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 29gCholesterol 113mgSodium 114mgCarbohydrates 0gFiber 0gSugar 0gProtein 23g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Creamy Shrimp Pasta Recipe

This Creamy Tuscan Shrimp Pasta comes together quick and easy but seems like a complicated fancy dinner. Let them think you spent hours on dinner when really it takes 30 minutes or less.

This shrimp pasta is packed with flavors. Fresh spinach, marinated artichoke hearts, sun dried tomatoes and capers to name a few. They all blend perfectly together in the creamy sauce.

If you’re going low carb this can be for you too. Just sub the wine with broth and ditch the pasta for a Keto friendly meal.

Ingredients Needed For Creamy Shrimp Pasta (screenshot for grocery list)

• Oil
• Shrimp
• Salt/Pepper
• Butter
• Garlic
• White Wine
• Heavy Cream
• Capers
• Sun Dried Tomatoes
• Italian Seasoning
• Smoked Paprika
• Marinated Artichokes Hearts
• Fresh Baby Spinach
• Pasta
• Dried Red Pepper Flakes
• Shredded Parmesan

How To Make Creamy Tuscan Shrimp

1. Heat oil in large pan over medium/high heat. Ad shrimp to pan, sprinkle with salt and pepper. Cook shrimp until pink and cooked through. Remove from pan and set aside.
2. Decrease heat to medium. Melt butter in pan.
3. Add garlic and sun dried tomatoes, sauté 1 minute.
4. Add wine to pan. Simmer until wine decreases by about half (2-3 minutes).
5. Add heavy cream, capers, Italian seasoning and paprika. Simmer 4-5 minutes or until mixture has almost thickened to sauce consistency.
6. Add artichokes and spinach. Cook 2 minutes to wilt spinach and finish thickening sauce.
7. Return shrimp to pan. Stir until shrimp are coated in sauce. Salt and pepper to taste.
8. Serve with pasta, rice or vegetables. Top with red pepper flakes and shredded parmesan.

More Easy Date Night Recipes

Easy Broiled Lobster Tails – Spaghetti with Meat Sauce – Cajun Crab Pasta Alfredo – Easy Shrimp Creole – Baked Salmon – Cast Iron Ribeye Steak

Easy Tuscan Shrimp Pasta

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This Easy Tuscan Shrimp Pasta recipe is perfect for an indulgent dinner, date night or Valentine’s Day. Plump shrimp in a creamy sauce with spinach, artichokes and sun dried tomatoes.

Print

Ingredients

• 2 Tablespoons Oil
• 1 Lb Shrimp - deveined, peeled
• Pinch Salt/Pepper
• 2 Tablespoons Unsalted Butter
• 4 Garlic Cloves - minced
• 1/2 Cup White Wine (or broth)
• 1½ Cups Heavy Cream
• 1 Tablespoon Drained Capers
• 5 ounces Sun Dried Tomatoes - drained, chopped
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon Smoked Paprika
• 1 Cup Chopped Marinated Artichokes Hearts
• 5 ounces Fresh Baby Spinach - chopped
• 16 ounces Pasta - cooked
• Pinch Dried Red Pepper Flakes
• 1/4 Cup Shredded Parmesan

Instructions

1. Heat oil in large pan over medium/high heat. Ad shrimp to pan, sprinkle with salt and pepper. Cook shrimp until pink and cooked through. Remove from pan and set aside.
2. Decrease heat to medium. Melt butter in pan.
3. Add garlic and sun dried tomatoes, sauté 1 minute.
4. Add wine to pan. Simmer until wine decreases by about half (2-3 minutes).
5. Add heavy cream, capers, Italian seasoning and paprika. Simmer 4-5 minutes or until mixture has almost thickened to sauce consistency.
6. Add artichokes and spinach. Cook 2 minutes to wilt spinach and finish thickening sauce.
7. Return shrimp to pan. Stir until shrimp are coated in sauce. Salt and pepper to taste.
8. Serve with pasta, rice or vegetables. Top with red pepper flakes and shredded parmesan.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 905Total Fat 51gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 20gCholesterol 359mgSodium 1362mgCarbohydrates 68gFiber 10gSugar 18gProtein 44g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Easy Tuscan Shrimp Pasta appeared first on WonkyWonderful.

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Best Way To Cook Lobster Tail

Broiling lobster tails is the best method, in my opinion. It is quick, easy and the texture of the lobster is perfection. I like to keep things simple with lemon, butter and lobster. Let the lobster shine.

How To Prep Lobster Tails

Use sharp kitchen scissors to cut from open end to the tail fins. Pull the lobster meat out of the shell to sit on the top. Remove dark vein down the middle of the lobster meat.

See above video for example.

Ingredients Needed For Buttery Lobster Tails (screenshot for grocery list)

• Lobster Tails
• Unsalted Butter
• Lemon
• Salt/Pepper
• Fresh Parsley

How To Broil Lobster Tails

1. Prep lobster tails: Use sharp kitchen scissors to cut from open end to the tail fins. Pull the lobster meat out of the shell to sit on the top, leaving it attached at the tail end. Remove dark vein down the middle of the lobster meat.
2. Preheat broiler on high 500ºF
3. Combine melted butter, lemon zest, lemon juice, salt and pepper. Set half aside for dipping.
4. Place lobster tails onto rimmed baking sheet. Spoon half of butter mixture over the tops of the lobster tails.
5. Broil on high (500ºF) 8-10 minutes or until cooked through. (When done lobster tails will have a bright red shell and white meat. The internal temp will be 140º-145ºF.) Time will vary depending on size of lobster tails.
6. Sprinkle with chopped parsley, salt and pepper. Serve with remaining melted butter mixture for dipping.

How Long To Broil Lobster Tails

Broiling on high (500ºF) lobster tails should take 8-10 minutes. 8 minutes for small tails and 10 minutes for medium/large tails. If you have extra large lobster tails add 1-2 extra minutes.

What To Serve With Lobster Tails

Pan Fried Green Beans – Strawberry Spinach Salad – Pressure Cooker Artichokes – Oven Roasted Asparagus – Fresh Fall Salad

Easy Broiled Lobster Tail Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Make this Easy Broiled Lobster Tail Recipe any time you want an indulgent dinner. Cooking lobster this way takes just 10 minutes and is perfect for date night, holidays or Valentine’s Day Dinner.

Print

Ingredients

• 4 Lobster Tails
• 1/2 Cup Unsalted Butter
• Zest from 1 Lemon
• Juice from 1/2 a Lemon
• Generous Pinch Salt/Pepper
• Fresh Parsley - finely chopped

Instructions

1. Prep lobster tails: Use sharp kitchen scissors to cut from open end to the tail fins. Pull the lobster meat out of the shell to sit on the top, leaving it attached at the tail end. Remove dark vein down the middle of the lobster meat.
2. Preheat broiler on high 500ºF
3. Combine melted butter, lemon zest, lemon juice, salt and pepper. Set half aside for dipping.
4. Place lobster tails onto rimmed baking sheet. Spoon half of butter mixture over the tops of the lobster tails.
5. Broil on high (500ºF) 8-10 minutes or until cooked through. (When done lobster tails will have a bright red shell and white meat. The internal temp will be 140º-145ºF.) Time will vary depending on size of lobster tails.
6. Sprinkle with chopped parsley, salt and pepper. Serve with remaining melted butter mixture for dipping.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 368Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 267mgCarbohydrates 14gFiber 1gSugar 8gProtein 23g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Easy Broiled Lobster Tail Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Baked Pork Tenderloin

Pork Tenderloin is a great inexpensive dinner that is easy to prepare. Just roast it in the oven with veggies for a full meal.

Be sure longer cooking vegetables such as potatoes or carrots are cut small to ensure they cook through. Vegetables with shorter cook times like asparagus or peppers can be added half way through cook time. (P.S. I’m old-school and do not want any pink in my pork)

Ingredients Needed For Pork Tenderloin And Carrots (screenshot for grocery list)

• Pork Tenderloin
• Oil
• Smoked Paprika
• Garlic Powder
• Onion Powder
• Salt/Pepper
• Carrots
• Stone Ground Mustard
• Honey

How To Make Baked Pork Tenderloin

1. Preheat oven to 425ºF
2. Mix paprika, garlic powder, onion powder, salt and pepper.
3. Place pork tenderloins on greased rimmed baking sheet. Rub with oil then spread spice mixture evenly over the pork, rub in.
4. Toss carrots with 1 Tablespoon oil, salt and pepper. Arrange in an even layer on pan next to pork.
5. Bake for 20 minutes. Check internal temp. Bake 5-10 more minutes or until internal temp reaches just below 145ºF.
6. Mix mustard and honey. Spread glaze over pork tenderloins and bake 2-3 more minutes or until 145ºF internal temp.
7. Let rest 5 minutes. Slice and serve.

What Temp To Cook Pork Tenderloin To

The National Pork Board recommends cooking pork tenderloin to an internal temperature of 145°F.

More Easy Dinner Recipes

Beef Meximelts – Slow Cooker Jambalaya – Dutch Oven Pot Roast – Unstuffed Cabbage Casserole – One Pot Taco Casserole – Sheet Pan Chicken Fajitas

Oven Roasted Pork Tenderloin

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Oven Roasted Pork Tenderloin and carrots is an easy one pan dinner recipe. Spice rubbed pork tenderloin roasted with carrots then topped with honey mustard glaze will be a new favorite weeknight meal.

Print

Ingredients

• 2 (1 Lb) Pork Tenderloins
• 2 Tablespoons Oil - divided
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• Pinch Salt/Pepper
• 1.5 Lbs Carrots - peeled, sliced to 1/2" rounds
• 2 Tablespoons Stone Ground Mustard
• 2 Tablespoons Honey

Instructions

1. Preheat oven to 425ºF
2. Mix paprika, garlic powder, onion powder, salt and pepper.
3. Place pork tenderloins on greased rimmed baking sheet. Rub with oil then spread spice mixture evenly over the pork, rub in.
4. Toss carrots with 1 Tablespoon oil, salt and pepper. Arrange in an even layer on pan next to pork.
5. Bake for 20 minutes. Check internal temp. Bake 5-10 more minutes or until internal temp reaches just below 145ºF.
6. Mix mustard and honey. Spread glaze over pork tenderloins and bake 2-3 more minutes or until 145ºF internal temp.
7. Let rest 5 minutes. Slice and serve.

Notes

*Please note that I am old-school and do not like to see any pink in my pork* (you do you)

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 245Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 18mgSodium 146mgCarbohydrates 25gFiber 6gSugar 15gProtein 8g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Oven Roasted Pork Tenderloin appeared first on WonkyWonderful.