TITAN SAUSAGE, MUSHROOM & KALE DEEP DISH Ingredients: 1 deep-dish crust 1 lb cooked sausage, crumbled 1 ½ cups sliced mushrooms 2 cups chopped kale, sautéed 2 cloves garlic, minced ½ cup diced onions 1 ½ cups shredded mozzarella or fontina Salt & pepper to taste 1 tbsp olive oil Instructions: 1⃣ Sauté onions, garlic, mushrooms, and kale in olive oil until tender. 2⃣ Mix in cooked sausage, season with salt & pepper. 3⃣ Spread mixture evenly into pre-baked crust. 4⃣ Top with cheese. 5⃣ Bake at 375°F (190°C) for 25-30 min until cheese melts and crust is golden. 6⃣ Serve hearty and flavorful! Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 4

Beef and Bell Pepper Pasta Savory Beef and Sweet Bell Pepper Tagliatelle Ingredients: 8 oz tagliatelle or fettuccine pasta 1 tablespoon olive oil 1 pound ground beef 1 red bell pepper, sliced thin 1 yellow bell pepper, sliced thin 1 green bell pepper, sliced thin 1 small onion, finely chopped 3 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes (optional) 1/2 cup beef broth 1/2 cup tomato passata or crushed tomatoes 1/4 cup heavy cream Salt and freshly cracked black pepper to taste 1/4 cup grated Parmesan cheese Fresh parsley or basil, for garnish Directions: Cook the pasta in salted boiling water according to package directions. Reserve 1/2 cup of pasta water before draining. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2–3 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant. Stir in ground beef and cook, breaking it up with a spoon, until browned and cooked through. Add the sliced bell peppers, oregano, and red pepper flakes. Cook for 5–7 minutes until peppers are softened. Pour in the beef broth and tomato passata. Simmer for 5 minutes, allowing the sauce to reduce slightly. Stir in the heavy cream and simmer for another 2 minutes. Season with salt and black pepper. Add the cooked pasta to the skillet and toss everything together. If needed, add a splash of reserved pasta water to loosen the sauce. Sprinkle with Parmesan and garnish with fresh herbs. Serve immediately. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 540 kcal | Servings: 4 servings #beefrecipes #pastadinner #bellpeppers #beefpasta #comfortfood #italianinspired #easymeals #weeknightdinner #homemadepasta #groundbeefrecipes #onepanmeals #savorydishes #tagliatelle #creamybeefpasta #familymeals #quickdinner #pastaideas #dinnerrecipes #freshingredients #cheesypasta Hearty, colorful, and packed with flavor! Try this creamy Beef and Bell Pepper Pasta for your next cozy dinner. It's rich, satisfying, and done in 30 minutes!

Beef and Kale Soup Hearty Beef and Kale Soup with Root Vegetables and Herbs Ingredients: 1 tablespoon olive oil 1 lb (450g) beef stew meat, cubed 1 onion, diced 2 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 1 parsnip, peeled and diced (optional) 6 cups beef broth 1 teaspoon dried thyme 1 bay leaf Salt and pepper, to taste 3 cups chopped kale (stems removed) 1 tablespoon apple cider vinegar (optional, for brightness) Directions: In a large soup pot, heat olive oil over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside. In the same pot, sauté the onion and garlic for 2–3 minutes until fragrant. Add carrots, celery, and parsnip. Cook for another 5 minutes, stirring occasionally. Return the beef to the pot. Pour in the beef broth and add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until the beef is tender. Stir in chopped kale and cook uncovered for another 10–15 minutes until the kale is wilted but still vibrant. Finish with apple cider vinegar for added depth. Adjust seasoning as needed before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes Kcal: 310 kcal | Servings: 4 servings #beefsoup #kalesoup #healthycomfortfood #heartybeef #souprecipe #winterwarmers #nutritiousmeals #slowcookedsoup #onepotmeals #stewmeat #souplovers #kaleandbeef #lowcarbsoup #homemadesoup #easybeefsoup #leafygreens #rootvegetables #comfortinabowl #souprecipeideas #wholesomeeating Cozy up with a bowl of Hearty Beef and Kale Soup – packed with tender beef, root veggies, and vibrant kale for a nutrient-rich comfort meal!

Looking for a hearty, one-pan dish that’s both delicious and easy to whip up? Try this Ground Beef and Chopped Cabbage skillet! It's a comforting meal that's perfect for busy weeknights. Ingredients: - 1 small cabbage, chopped - 1 lb ground beef - 1 can diced tomatoes (15 oz) - 1 cup onions, chopped - 2 garlic cloves, minced - 1 tablespoon bouillon powder Directions: 1. In a large skillet over medium heat, brown the ground beef until it’s fully cooked, breaking it apart as it cooks. 2. Toss in the chopped onions and minced garlic, sautéing them together until the onions turn translucent and fragrant. 3. Add the chopped cabbage and diced tomatoes to the skillet, mixing all the ingredients for a hearty combination. 4. Sprinkle in the bouillon powder and season with salt and pepper to taste. Stir everything together. 5. Cover the skillet and let it cook for about 10-15 minutes, stirring occasionally until the cabbage is tender and lovely. 6. Serve hot and enjoy this delicious dish! Nutritional Values (per serving): - Serving Size: 1 cup - Calories: 320 - Protein: 20g - Carbohydrates: 15g - Fat: 20g - Fiber: 4g #ComfortFood #OnePanMeal #HealthyEating #EasyRecipes #DinnerIdeas

Chicken with Cabbage and Vinegar Braised Chicken with Caramelized Cabbage and Vinegar Glaze Ingredients: 6 bone-in, skin-on chicken thighs 1 tablespoon olive oil Salt and pepper to taste 1 small green cabbage, thinly sliced 1 yellow onion, thinly sliced 3 garlic cloves, minced 1/2 cup apple cider vinegar 1 tablespoon brown sugar (optional, for balance) 1/2 teaspoon crushed red pepper flakes (optional) 1/2 cup chicken broth Fresh parsley, for garnish Directions: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken, skin side down, for 5–7 minutes until golden and crisp. Flip and cook another 3–4 minutes. Remove and set aside. In the same pan, add onion and cook for 2–3 minutes until softened. Stir in garlic, then add the sliced cabbage. Sauté for 5 minutes until slightly wilted and browned at the edges. Pour in apple cider vinegar, scraping up any browned bits from the pan. Stir in brown sugar and red pepper flakes if using. Nestle the chicken back into the pan over the cabbage. Pour in chicken broth and bring to a simmer. Cover and reduce heat to low. Braise for 25–30 minutes, or until the chicken is cooked through and tender. Uncover, increase heat slightly, and cook 5 more minutes to reduce the liquid and intensify the flavors. Garnish with fresh parsley and serve warm with crusty bread or potatoes. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 370 kcal | Servings: 4 servings #chickendinner #cabbagerecipes #vinegarchicken #braisedchicken #comfortfood #simpleingredients #heartymeals #homestylecooking #cabbageandchicken #dutchovencooking #savorydinner #fallrecipes #rusticmeals #easyfamilydinner #budgetfriendlyrecipes #weeknightmeals #classicflavors #applecidervinegar #tenderchicken #braisedmeat Cozy up with this rustic Chicken with Cabbage and Vinegar A savory, tangy braised dish perfect for chilly nights or Sunday dinner.