92 recipes. Page 3 of 11.
Ground chicken simmers with diced vegetables and a compact tomato sauce for these four sandwiches. Reduce the filling until it holds together on a bun, then add toppings at serving. Use a temperature check for the ground poultry.
Pan-cooked salmon sits over cooked rice with mango salsa and optional avocado. Mix the spice blend once, reserve two teaspoons for the citrus marinade and use the remainder on the fish. Prepare the cold salsa separately so utensils used for raw salmon never touch the ready-to-eat fruit.
Four thin chicken cutlets become four toasted sandwiches with cheddar, cooked bacon and ranch mayonnaise. Cook the chicken fully before assembling. Moderate skillet heat gives the cheese time to melt before the thick bread burns.
Potatoes and vegetables simmer in broth while a separate milk sauce supplies the cheese base. Combine them over gentle heat and stir in cooked ham at the end. This is a large batch, so choose a pot with room for the full quart of milk and pound of cheddar.
Drained canned tuna, breadcrumbs and an egg form these pan-cooked patties with cheddar mixed inside. Drain well and keep the patties at a consistent thickness so they hold together. Check the egg-bound center is cooked, not just the browned exterior.
Seasoned beef, ketchup, mustard and cheddar bake over a French-fry base. Pre-cook the fries according to their package before layering; the covered base will soften under sauce and cheese. Pickles add a cool finishing contrast after baking.
Jumbo shells hold ground beef, peppers, onion and two cheeses beneath a ready-made cheese sauce. This main method uses the listed ground-beef option. Cook the filling before stuffing and reserve half the shredded cheeses for the top.
Cheesy beef and shells casserole combines separately boiled pasta with fully cooked ground beef, condensed tomato soup, broth, onion, garlic, and two cheeses. Fold half the cheese into the filling, scatter the rest on top, and bake at 375°F until the center reaches 165°F. Allow about 60–70 minutes, including preparation, baking, and a short rest.
Six beef-and-cheese burritos are served beside seasoned oven fries in this version. The potatoes are cut and soaked before baking, while salsa moistens the skillet filling. Fries stay outside the burritos so the lettuce and sour cream can be added at assembly.