Beef and Squash Medley Savory Ground Beef and Roasted Squash Skillet Ingredients: 1 lb (450g) ground beef 1 tablespoon olive oil 1 yellow onion, chopped 2 garlic cloves, minced 1 zucchini, chopped 1 yellow squash, chopped 1/2 teaspoon dried thyme 1/2 teaspoon smoked paprika Salt and pepper to taste 1 tablespoon tomato paste 1/4 cup beef broth or water 1 tablespoon chopped fresh parsley (optional) Directions: Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft. Add garlic and cook for another 30 seconds. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6–8 minutes. Stir in tomato paste, thyme, paprika, salt, and pepper. Mix well. Add zucchini and yellow squash. Cook for 5–6 minutes, stirring occasionally, until vegetables are tender. Pour in beef broth and let simmer for 3 minutes, allowing the flavors to meld and liquid to reduce slightly. Garnish with chopped parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 340 kcal | Servings: 4 servings #beefrecipes #squashseason #easyweeknightdinner #comfortfood #lowcarbdinner #glutenfree #beefskillet #healthycomfortfood #groundbeefideas #homecookedmeals #quickdinner #zucchiniandbeef #squashrecipes #familyfriendlydinner #heartyandhealthy #veggiemedley #savoryskillet #paleoapproved #balancedplate #cozyfood Cozy up with this savory ground beef and squash medley—hearty, healthy, and ready in just 30 minutes! A simple weeknight win.

Garlic and Parmesan Mushroom Pasta Creamy Garlic Mushroom Pasta with Parmesan Ingredients: 8 oz fettuccine or spaghetti 2 tbsp olive oil 3 tbsp unsalted butter 4 cloves garlic, minced 12 oz cremini or white mushrooms, sliced 1/2 cup grated Parmesan cheese 1/2 cup heavy cream 1/4 cup pasta water (reserved) Salt and freshly ground black pepper, to taste 1 tbsp chopped parsley (optional, for garnish) Directions: Cook pasta according to package directions. Reserve 1/4 cup of the pasta water before draining. In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until golden and tender. Lower the heat and stir in heavy cream and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy. Add cooked pasta to the skillet. Toss to coat evenly, adding reserved pasta water as needed for consistency. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 480 kcal | Servings: 4 servings #vegetarianpasta #mushroompasta #garlicparmesan #easyweeknightdinner #comfortfood #italianinspired #creamygarlicsauce #meatlessmeal #pastaaddict #homecookedmeal #pastarecipe #cheesypasta #quickandeasy #dinnerinspo #parmesanlove #flavorfulpasta #easyitalianrecipe #pastaheaven #garliclovers #cozyfood Creamy, cheesy, and packed with golden mushrooms — this Garlic & Parmesan Mushroom Pasta is what dinner dreams are made of!

Cincinnati Chili Spiced Cincinnati Chili Over Spaghetti with Cheddar & Onions Ingredients: 2 lbs ground beef 1 large onion, finely chopped 2 cloves garlic, minced 2 cups beef broth 1 can (15 oz) tomato sauce 2 tbsp apple cider vinegar 1 tbsp Worcestershire sauce 2 tbsp chili powder 1 tbsp unsweetened cocoa powder 1 tsp ground cinnamon 1 tsp ground allspice 1/2 tsp ground cloves 1/4 tsp cayenne pepper 1 bay leaf 1 tsp salt 1/2 tsp black pepper 1 lb cooked spaghetti 2 cups shredded cheddar cheese 1 cup diced onion 1 can (15 oz) kidney beans, drained and rinsed (optional) Directions: In a large pot over medium heat, add ground beef and break it up thoroughly with a spoon, but do not brown it. Add chopped onion and garlic to the pot and sauté for 2-3 minutes. Stir in beef broth, tomato sauce, vinegar, Worcestershire, and all spices, including cocoa powder, cinnamon, allspice, and bay leaf. Bring to a simmer and reduce heat to low. Let it cook uncovered for 1.5 to 2 hours, stirring occasionally. Remove bay leaf and season with salt and pepper to taste. For traditional "5-way" Cincinnati Chili, layer as follows: 1-way: Just the chili 2-way: Chili over spaghetti 3-way: Chili, spaghetti, and shredded cheddar 4-way: Add onions OR beans 5-way: Add both onions AND beans Serve hot and enjoy with oyster crackers if desired. Prep Time: 10 minutes | Cooking Time: 2 hours | Total Time: 2 hours 10 minutes Kcal: 460 kcal | Servings: 6 servings #cincinnatichili #5waychili #midwesternrecipes #comfortfood #spaghettichili #regionalfood #classicchili #heartymeals #familydinner #chilicravings #beefrecipes #americanchili #iconicdishes #cheddarcheese #groundbeef #cocoaandspice #homemadechili #weeknightdinner #cozyfood #chilioverpasta Ever tried chili over spaghetti? Cincinnati Chili is a flavor bomb with warming spices like cinnamon and cocoa—give your taste buds a treat tonight!

Autumn Harvest Quinoa Salad Warm Autumn Quinoa Salad with Roasted Squash, Apples, and Cranberries Ingredients: 1 cup quinoa 2 cups water or vegetable broth 1 cup diced butternut squash 1 tablespoon olive oil Salt and pepper to taste 1 medium apple, diced 1/3 cup dried cranberries 1/4 cup chopped pecans or walnuts 1/4 cup crumbled goat cheese or feta (optional) 2 tablespoons chopped fresh parsley For the dressing: 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly golden. Rinse the quinoa under cold water, then combine with water or broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly. In a large bowl, combine cooked quinoa, roasted squash, diced apple, cranberries, nuts, and parsley. Add cheese if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour dressing over salad and toss gently to combine. Serve warm, at room temperature, or chilled. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #quinoasalad #fallrecipes #harvestsalad #butternutsquashrecipes #autumncooking #healthyfallfood #vegetarianmeals #mealprepideas #cranberries #applequinoa #glutenfreerecipes #plantbasedeats #mapledressing #cozyfood #seasonaleats #superfoodsalad #quinoarecipes #healthysalads #nourishingbowls #warmquinoasalad Warm, cozy, and full of fall flavor This Autumn Harvest Quinoa Salad with roasted squash, apples, and cranberries is your new seasonal go-to!

Angel's Old Fashioned Beef Stew Hearty Homestyle Beef Stew with Potatoes, Carrots, and Herbs Ingredients: 2 lbs beef chuck, cut into 1 ½-inch cubes Salt and freshly ground black pepper, to taste 3 tablespoons all-purpose flour 3 tablespoons olive oil or vegetable oil 1 large yellow onion, chopped 3 garlic cloves, minced 3 tablespoons tomato paste 1 cup dry red wine (or additional beef broth) 4 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 2 bay leaves 4 large carrots, peeled and cut into 1-inch pieces 3 large potatoes, peeled and cut into chunks 2 celery stalks, chopped Fresh parsley, chopped (for garnish) Directions: Season beef with salt and pepper, then toss with flour to lightly coat. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown beef on all sides. Transfer to a plate. In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook for 2 more minutes. Pour in red wine and scrape up any browned bits. Let simmer 2–3 minutes. Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to low, cover, and simmer for 1½ hours. Add carrots, potatoes, and celery. Cover and cook another 45 minutes or until vegetables and beef are tender. Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley. Prep Time: 20 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes Kcal: Approximately 465 kcal per serving | Servings: 6 servings #beefstew #homestylecooking #comfortfood #wintermeals #stewseason #oldfashionedrecipes #heartymeals #familydinner #slowcooking #classicbeefstew #dutchovenrecipes #rusticfood #soulfood #traditionalcooking #potatoandcarrot #slowcookbeef #stewedbeef #homecookedmeal #fallrecipes #cozyfood Nothing says comfort like Angel's Old Fashioned Beef Stew — tender beef, rich broth, and hearty vegetables in every spoonful!