Looking for super Cheesy Ground Beef Quesadillas? You’ve come to the right place! Well seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They’re sure to become a favourite in your home as they are in ours.

If you know me and you follow Girl Heart Food you know that I’m a HUGE fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a method of getting more cheese in my pie hole, lol.

Seriously, though, hubby and I enjoy quesadillas on the regular. They’re super easy to whip up, you can put as little or as much as you want in ’em and they always taste amazing.

I’ve shared other varieties with you guys before, like chicken, lentil, and even breakfast quesadillas.  Today though? Ground beef quesadillas.  One thing they all have in common—>Cheese…and lots of it! You gotta have quesadillas with cheese, if you ask me! Tell me you don’t wanna grab some through your screen….if only, right?!

These cheesy quesadillas come together in no time at all with some pretty basic ingredients you probably already have on hand. I’m pretty confident they’ll be in high rotation in your home as they are ours.

Ingredients

• 1/2 tbsp olive oil
• 1 lb ground beef -I used ‘extra lean’
• 1 tsp chili powder
• 1 tsp chipotle chili powder
• 1/2 tsp oregano
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 2 tbsp unsalted beef stock
• 12 oz shredded cheese blend -about 3 cups (or combination of cheddar, monterey jack and pizza mozzarella)
• 6 flour tortillas -mine were about 7 – 8 inch diameter
• cooking spray -to grease pan

Instructions

1. Preheat oven to 200 F (to keep quesadillas warm while cooking batches).
2. In a pan (I used non stick) on medium heat add olive oil.
3. When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more.
4. Remove beef from pan into a bowl. If there is any excess grease drain/remove.
5. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas  (on one side of them). NOTE: reserve the remaining 4 ounces (or cup of cheese).
6. Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.
7. Distribute ground beef on top of cheese.  Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
8. Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (on medium low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don't burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
9. Cut each half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy!

Cooked in a delicious garlic butter sauce, these tender Steak Bites are made with sirloin steak for juicy, mouthwatering bite-size pieces every time! Enjoy these garlic butter steak bites for an easy, low-carb snack or with your favorite sides for a fast and simple dinner.

These fragrant and easy steak bites are the perfect dinner for anyone who loves delicious and easy recipes…but hates cooking. Ready to enjoy in just 10 minutes, these tender little bites are fantastic right out of the skillet, or with all your favorite sides.

Requiring just a handful of simple ingredients and a hot skillet, the whole family will be begging for this easy steak bite recipe on repeat.

Ingredients

• 
  
• 1.5 pounds sirloin steak - cut into small cubes
• 1 tbsp olive oil
• salt and pepper - to season
• 4 tbsp salted butter
• 5 cloves garlic - minced
• 1/2 tsp fresh ground black pepper - plus more to taste
• 2 tbsp fresh parsley - finely chopped

Instructions

1. Add olive oil to a large skillet over medium-high heat. Once the pan is hot add the steak in a single layer, working in batches as needed. Sprinkle with salt and pepper to season. Cook the steak for 4-5 minutes, stirring often. 
2. Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter; cook for approximately 1 minute. Stir to coat the steak bites with the garlic butter and continue to cook for an additional 1-2 minutes.
3. Remove pan from heat and sprinkle with fresh chopped parsley, salt, and pepper, to taste. Enjoy!

But, it’s no secret, Rice Krispie Treats have always been the key to my heart. Knowing how to make rice krispie treats has gotten me far in life.

Years ago I shared a story about my favorite treat. How sometimes when I make a batch of krispie treats I have eaten the whole 13×9 before my kids even arrive home from school. I’ve made myself sick many times overeating this treat. But it’s the perfect back to school snack! For me.

I have no willpower. The lure of marshmallow is too powerful. I am weak.

But, it’s not ANY rice krispie treat that has this effect on me. For instance, store bought individually wrapped treats? YUCK. Barf. So fake tasting.

Or I’m sure you’ve experienced the Rice Krispies Treat Square that has been pressed into a crunchy square of grossness. Too hard to enjoy, not the soft and chewy treat you’ve come to love over the years!

INGREDIENTS

•  6 Tbsp unsalted butter
•  16 oz mini marshmallows, divided
•  1 tsp pure vanilla extract
•  6 cups rice krispies cereal

INSTRUCTIONS

1. Line a 9-inch square baking dish with parchment paper. Set aside.
2. In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
3. Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows.
4. Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
5. Allow to set, about 1 hour. Cut and enjoy!

This was one of those recipes that was meant to be. I had taken out 6 chicken breasts and the plan was to make homemade chicken nuggets…similar to Chick-fil-a.

Much like my Tuscan Garlic Chicken Pasta recipe, you’ll have tender chicken with a delicious, creamy tuscan sauce!

Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it’s ready at dinner time!

INGREDIENTS

• FOR THE CHICKEN:
•  1 cup flour
•  2 tsp salt
•  1 1/2 tsp pepper
•  2 tsp Italian seasoning
•  1 Tbsp powdered sugar
•  6 boneless, skinless chicken breasts
•  1 cup milk
•  1 tsp lemon juice
•  3 Tbsp olive oil
• FOR THE SAUCE:
•  2 Tbsp olive oil
•  4 cloves garlic, minced
•  1/4 cup sun dried tomatoes in oil, drained and finely diced
•  3 Tbsp cornstarch, divided
•  1 cup chicken broth
•  3 cup fresh spinach, roughly chopped
•  1 cup heavy cream
•  1 cup milk
•  1 tsp salt
•  1/2 tsp pepper (don’t skimp on this)
•  1 cup parmesan cheese, grated
•  1 box (16oz) linguine noodles

INSTRUCTIONS

1. Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time!
2. PRO TIP: Did you know that soaking the chicken in milk and lemon helps it become more tender for cooking?
3. When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.
4. Drain chicken from milk marinade and dip into the flour, coating evenly.
5. Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.
6. Bake chicken in 350 degree oven for about 18-20 minutes.
7. PRO TIP: If you smash your chicken with a meat tenderizer before dipping in coating, this helps it become the same thickness throughout, resulting in more even cooking.
8. While the chicken bakes, cook your linguine (or favorite pasta) according to package.
9. To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.
10. Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.
11. Add chicken broth, whisk until combined. Cook for about 5 minutes.
12. In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.
13. Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.
14. Stir and heat on low until chicken and noodles are done.
15. Serve in a large bowl and enjoy.

Well, I am here to bring you the best prime rib recipe with a few tips and tricks for cooking the perfect tender and juicy prime rib every single time.

You are going to bring your A- game to Christmas dinner with a flavorful and bold prime rib roast that is actually really simple to make!

With these easy to follow steps you will have a perfect Christmas dinner that will be loved by all.

Prime rib is top of the line meat that tastes just as AMAZING as it looks.

The marbled cut and beautiful bone structure is just what you need to have this slice of heaven on your plate.

Cooking prime rib does not have to take long.

It is best to have a crispy outside and a tender, juicy inside.

With this garlic butter herb prime rib recipe you will have the PERFECT prime rib dinner this holiday season!

Ingredients

• 2-6 pounds bone prime rib boned and tied
• 1 cup butter softened
• 5 cloves garlic minced
• 1 Tablespoon thyme finely chopped
• 1 Tablespoon oregano finely chopped
• 1 Tablespoon rosemary finely chopped
• 1 Tablespoon salt
• 1 teaspoon pepper

Instructions

1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.
2. In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and plave in a roasting pan or large skillet with the fat side up.
3. Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
4. Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.

You won’t find many recipes on my blog that are easier than these baked chicken tacos. You can get as creative as you’d like with the filling choices, and they only take a few minutes to assemble. That means you can make a giant batch of crispy, cheesy tacos and refrigerate or freeze for later.

And if there’s one thing we can all agree on, it’s that having crispy tacos at the ready is one of the biggest life upgrades out there.

You’ll need a wire rack and baking sheet or two baking sheets, extra thin corn tortillas, shredded cheese, and your choice of cooked chicken for filling. I’ll give you a few recipes and ideas for chicken below.

Ingredients

• 6 Extra Thin Corn Tortillas I used Mission
• 6 oz Cooked Chicken Breast chopped or shredded (or your choice of filling)
• 1/2 C (56g) Shredded Cheddar or your choice of cheese

Instructions

1. Preheat the oven to 400F.
2. Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. (This will make the tortillas easier to fold.)
3. Add the chicken and peppers (or your choice of filling) to one half of each tortilla. Top with cheese before folding over. Gently press down to seal each taco. (If you notice any tearing in the tortillas, you need to microwave the tortillas for another 15-30 seconds.)

My family doesn’t love traditional fast food. Which I suppose is a good thing, except when I’m looking to just pick up a quick, on the go meal I’m limited by their taste buds!

Fortunately (or not) for us, our Panera Bread has a drive through, and it’s one of the “fast food” choices we all love. Except it’s pricey. They don’t have a dollar menu!

With today’s Broccoli Cheese Soup recipe, we may never have to actually go to Panera again.

When I can make Panera Broccoli Cheddar Soup at home, I know I’m saving us some money and a trip out.

From start to finish, this Copycat Panera Broccoli Cheese Soup recipe takes less than 30 minutes.

Real talk: It will probably take less time to make this soup at home than it would to get everyone in the car and drive to Panera. Not to mention the drive back home!

Copycat Panera Broccoli Cheese Soup is the perfect weeknight dinner idea when you are staring at your pantry unsure what to make! Most of the ingredients are things we almost always have on hand, so it’s super easy to pull together at the last minute.

You can always use fresh broccoli to make Panera Broccoli Cheese Soup, but it’s ok if you want to reach into the freezer for a bag of frozen broccoli florets. We’ve all done it a time or two and they’ll be just as delicious in this soup!

My Panera Broccoli Cheese Soup recipe makes 3-4 decent sized bowls of soup…but you can easily double the recipe if you have hungry eaters, and this is your main dish.

Keep this soup vegetarian by using vegetable broth in place of the chicken broth.

INGREDIENTS

•  1/4 cup unsalted butter
•  1/2 cup diced onions (yellow or white)
•  1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
•  2 1/2-3 cups broccoli florets, chopped small
•  1 1/2 cups chicken broth
•  1 cup milk (I use skim/fat free)
•  1 cup heavy whipping cream
•  1/4 cup all-purpose flour
•  1 1/2 tsp kosher salt
•  1/2 tsp black pepper
•  pinch of crushed red pepper flakes (or more as desired)
•  2 cups shredded cheddar cheese

INSTRUCTIONS

1. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
2. Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
3. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

When you’re not sure what to make for dinner, this creamy coconut curry chicken always comes through.

It’s fast, flavorful, and healthy! This is one of my husband’s all time favorite meals, and while I tend to prefer veggies over meat (hiiii butternut squash curry), this is one of my favorites as well.

Today we’re using red curry in this dish alongside yellow curry powder and a good amount of coriander. If you’re wondering what coconut curry tastes like, it’s a bit sweet, but mostly savory with hints of spice from the red curry. Red curry is typically made from crushed red chilies, garlic, lemongrass, shallots, ginger, and fish paste. We amp up those flavors with additional garlic, ginger, and onions.

So as far as spiciness: I would rate this dish as mild, but it does depend on the brand of red curry you use. I’ve found Thai Kitchen is generally quite mild.

Ingredients

• 3 tablespoons coconut oil, separated
• 1/2 medium yellow onion, diced (~1/2 cup)
• 3 cloves minced garlic (~1 and 1/2 teaspoons)
• 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
• 2 teaspoons yellow curry powder
• 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
• 2 teaspoons ground coriander
• 1 large red bell pepper
• 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
• Fine sea salt and freshly cracked pepper
• 1 can full fat coconut milk (NOT lite)
• 1 tablespoon lime juice
• 1-2 tablespoons brown sugar
• 2 teaspoons fish sauce, optional
• 1/4 cup cilantro and/or basil, diced
• Serve over/with: cooked basmati rice and naan bread with additional lime wedges
• Optional: chopped peanuts or cashews

Instructions

1. Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
2. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
3. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
4. Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (Note 1). If desired, stir in the fish sauce.
5. Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.

My ten year old steak loving son is always begging for steak every single week.  He loves steak and potatoes, and I love easy meals, so it is a win win situation.  Nothing better than steak and potatoes…  am I right?   Cooked in a buttery garlic herb sauce, this meal is full of flavor and one your family will love!

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
• 3 garlic cloves minced
• 1 teaspoon thyme chopped
• 1 teaspoon rosemary chopped
• 1 teaspoon oregano chopped
• 1 1/4 pounds sirloin steaks cut into 1 inch cubes
• salt and pepper

Instructions

1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
3. Top the steak with fresh chopped herbs.

Ingredients

• 
  
• 4 lb boneless pork loin trimmed if desired
• 1 cup apple juice (or soda)
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 cups barbecue sauce as desired

Instructions

1. Place pork loin in a 4-6 quart crock pot and pour in apple juice.
2. Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
3. Cover and cook on low until fall apart tender -- 8 to 10 hours. 
4. Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

This crock pot french dip sandwich recipe is one of my favorite slow cooker recipes, and also, crazy enough, one of my most popular, too! It’s been pinned and tried by over 80,000 people on Pinterest and in my humble opinion is the best French Dip recipe there is! Especially if you’re after a French Dip Crock Pot dinner recipe.

Ingredients

• 3 pound chuck roast
• 2 T vegetable oil
• 2 cans Campbell's French Onion Soup
• 1 can Beef Consomme Soup
• 8 hoagie rolls
• 8-16 slices provolone (depending on if you want one or two pieces of cheese on each sandwich

Instructions

1. Brown Chuck Roast in vegetable oil on both sides
2. Add soups to chuck roast in the crockpot
3. Slow cook on high for four hours or on low for 8-10 hours
4. When slow cooker is done, move your roast to a bowl, remove fatty pieces and shred the meat.
5. Pour the juice from the crockpot into a pan that you can simmer in your stovetop
6. ** If you like a creamier french dip au jus combine 1 tablespoon of cornstarch and 1 tablespoon of cold water. Then, add that mixture to the soups and boil until you reach the consistency you want
7. Otherwise, simmer au jus juice to reduce it to half (This will be your french dip sauce and it will be dang good.)
8. Put your shredded meat onto hoagie rolls or french bread slices and top with provolone cheese
9. Put sandwiches in the oven on low broil until the cheese is as browned as you like it - ENJOY!

Everything Bagel Chicken Tenders are perfect for a quick and easy weeknight dinner! Serve these crispy baked chicken tenders with sweet and tangy maple mustard dipping sauce for a meal that will be a hit with the whole family!

INGREDIENTS

• CHICKEN TENDERS
• 1 1/4 pounds chicken tenders
• 1/2 cup panko or gluten-free panko
• 2 tablespoons everything bagel seasoning
• Kosher salt and fresh ground black pepper to taste
• 1 egg
• MAPLE MUSTARD DIPPING SAUCE
• 1/4 cup dijon mustard
• 2 tablespoons maple syrup
• 1/2 teaspoon sriracha
• Kosher salt and fresh ground black pepper to taste

INSTRUCTIONS

1. Preheat oven to 400° F. and line a baking sheet with foil or parchment paper. If using foil spray it with cooking spray.
2. Take two pie plates or shallow bowls. Crack an egg in one, add a splash of water and whisk together. Add the panko and everything bagel seasoning to the other and combine.
3. Take several chicken tenders and coat them in the egg wash. Use a fork to move them into the panko mixture and toss them around until coated. Place them on the prepared baking sheet in a single layer. Repeat the process until all the chicken is coated.
4. Bake for 12-15 minutes depending on their size. The chicken is cooked through when the internal temperature is 165° F. 
5. While the chicken bakes whisk together the ingredients for the dipping sauce. Serve with the finished chicken tenders.