Easy Dinner Recipe with This One Pot Cheesy Ravioli!

If you’re tight for time during the week, this is a recipe you should have on hand. This easy one pot cheesy ravioli is not only a delicious filling meal, but it’s quick and simple to make. Your family will be begging for more one they give this dish a try!

You can even play around with the recipe and try different types of ravioli,  spinach and cheese or mushroom and cheese – the possibilities are endless!

  • 1 small onion
  • 1lb ground beef
  • 2 cups sliced mushrooms
  • 2 garlic cloves minced
  • 1 teaspoon vegetable oil
  • 2 jars of tomato pasta sauce
  • 1 cup of water
  • 1 tablespoon dried italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pack of four-cheese ravioli
  • 1 cup shredded cheese
  1. In a large pot over medium heat, cook ground beef until there is no longer any pink.
  2. Drain beef and set aside. Wipe pot clean.
  3. In the same pot over medium-high heat, heat oil, and then add onions, mushrooms, and saute until tender.
  4. Add in minced garlic and saute for about 1 minute.
  5. Add in beef, pasta sauce, water, italian seasoning, salt, and pepper.
  6. Bring sauce to a boil then add in ravioli.
  7. Reduce heat, cover, and allow to simmer until pasta is cooked through.
  8. Stir in cheese, and serve right away.
  9. Enjoy!

Take Advantage Of McDonald’s Secret Menu For Brunch, Dinner, And Dessert

If you are like me, you like McDonald’s, but will always need a “reason” to eat there.

This justification has ranged from “Graduation Day” to “It’s Friday so I’ve earned this” and everything in between.

Well, if you were looking for an excuse to drop by the golden arches, then trying out the “Secret Menu” is a good one.

It doesn’t matter what meal you stop by for, these confidential combos have got you covered!

McBrunch Burger

Breakfast is the most important meal of the day, so go big or go home!

McCrepe

Order some hotcakes with a yogurt parfait on the side and eat like royalty!

Land, Sea And Air Burger

Trouble deciding between a chicken, fish, or beef patty? Why not all of them at once!

Big McChicken

With two burger patties and THREE chicken burgers, we cannot guarantee your safety should you choose to eat this…

I hope you saved room for dessert!

You Have Got to Try This Triple Chocolate Beef Been Chili!

If you’re a chocolate lover then you are going to love this Triple Chocolate Beef Bean Chili! I had to do a double take myself when I looked over this recipe, but after I tried it, I fell in love instantly! Give it a try today…you’ll be glad you did!

  • 1⁄2 lb. dried pinto beans, soaked overnight and drained
  • 1 bay leaf
  • 2 chipotle chiles
  • 1 dried ancho chile
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1⁄2 teaspoon ground cinnamon
  • 1 lb. boneless beef chuck, trimmed and cut into 1″ cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 cup olive oil
  • 4 cloves garlic, chopped
  • 2 large white onions, chopped
  • 1 (6-oz.) can tomato paste
  • 1 (15-oz.) can crushed tomatoes
  • 1 (12-oz.) chocolate stout beer (use guinness)
  • 1 1⁄2 tablespoon brown sugar
  • 2 1⁄2 cups chicken stock
  • 2 oz. semisweet chocolate, finely chopped
  • 2 tablespoon lime juice
  • Sour cream and roughly chopped cilantro, to garnish
  1. Put beans and bay leaf into a large pot and cover with 3″ water; bring to a boil. Reduce heat to medium-low; cook, covered, and stirring occasionally, until beans are tender, 60-90 minutes. Drain beans, discarding bay leaf; set aside.
  2. Heat a 6-qt. pot over medium-high heat. Add chiles, and cook, turning once, until toasted, about 5 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 20 minutes. Drain chiles, reserving ½ cup soaking liquid; transfer chiles and liquid to a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.
  3. Add oil to pan and return to medium-high heat. Season beef with salt and pepper and, working in batches, add beef to pan; cook, stirring occasionally, until browned on all sides, 4–6 minutes. Using a slotted spoon, transfer beef to a bowl. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce, cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, beer, sugar, and stock; bring to a boil. Reduce heat to medium-low; cook until beef is very tender, 1-1 ½ hours. Stir in reserved beans, along with chocolate, juice, salt, and pepper. Serve ladle into bowls with sour cream and cilantro.

Crisp-Cup Chicken Pot Pie Is A Comfort Food Classic

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If you love delicious comfort food, but don’t want to spend hours in the kitchen, then this is the recipe for you! This chicken pot pie is made entirely in an Instant Pot, which means you get dinner on the table fast.

For the Chicken Pot Pie

  • 2 sheets frozen puff pastry dough thawed
  • Cooking Spray
  • 1 tablespoon canola oil
  • 1 cup onion chopped
  • 1 cup carrot chopped
  • 1/2 cup celery chopped
  • 1 3/4 cups broth from Pressure Cooker Rotisserie-Style Chicken
  • 2 teaspoons all-purpose flour
  • 3 cups Pressure Cooker Rotisserie-Style Chicken chopped skinned and boned
  • 2 ounces cream cheese 1/3-less-fat
  • 2 tablespoons flat-leaf parsley chopped
  • 2 teaspoons fresh thyme chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground

For the Rotisserie-Style Chicken

  • 1 whole frying chicken 3 1/2 – 3 3/4 pound
  • 1 tablespoon Greek seasoning
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried Italian seasoning
  • 1 tablespoon olive oil
  • 1 can chicken broth 14.5-ounce can

For the Crisp-Cut Chicken Pot Pie

  1. Cook the Rotisserie-Style Chicken prior to cooking the Chicken Pot Pie (recipe below)
  2. Preheat oven to 400°F.
  3. Place 1 sheet of pastry dough on a work surface lightly dusted with flour.
  4. Cut the dough with a 4-inch round cutter into 3 rounds (about 1 1/4 ounces each).
  5. Gently roll each round into a 6-inch circle.
  6. Place dough on a baking sheet coated with cooking spray. Bake at 400°F for 15 minutes or until golden brown; set aside.
  7. Repeat procedure with remaining puff pastry.
  8. Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, carrot, and celery; cook, stirring constantly, 4 minutes or until lightly browned.
  9. Gradually whisk 1⁄4 cup of the broth into flour in a medium bowl. Whisk in remaining broth. Add broth mixture to vegetables, scraping pot to loosen brown bits.
  10. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 2 minutes. When time is up, open the lid using Quick Pressure Release.
  11. Add chicken; cook 1 minute, stirring occasionally, or until thoroughly heated. Turn cooker off. Remove inner pot from cooker.
  12. Add cream cheese to chicken mixture, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.

To Cook the Rotisserie-Style Chicken

  1. Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
  2. Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  3. Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
  4. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
  5. Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.

Recipe Credit: Time Inc.

Get Dinner On The Table Quick With This Easy Pasta Dish

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Can dinner get any easier than this? I don’t think so! This Cheddar Fontina Penne is going to be your new go-to weekday meal when you’re just too tired and busy to make anything. Not only is this recipe quick and easy, but it’s delicious and will please your whole family, so grab your Instant Pot and get ready to make some dinner magic!

  • 1 1/3 tablespoon extra-virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 3 3/4 cups Water
  • 1 package multigrain penne 14.5-ounces
  • 2/3 cup evaporated milk low fat
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper ground
  • 2 teaspoons all-purpose flour
  • 3 ounces sharp white cheddar cheese shredded,about 3/4 cup
  • 3 ounces fontina cheese shredded, about 3⁄4 cup
  • 1 cup grape tomatoes halved
  • 1/4 cup scallions finely chopped
  1. Remove lid from a 6-quart Instant Pot. Press [Sauté]; use [Adjust] to select “Normal” mode. When the word “Hot” appears, swirl in 1 tablespoon of the oil.
  2. Add panko; cook, stirring constantly, 1 minute or until golden brown. Turn cooker off. Remove panko from inner pot; set aside. Wipe inner pot with a paper towel.
  3. Add 3 1/2 cups of the water and pasta to cooker. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 3 minutes pressure cooking time. Open the cooker using Quick Pressure Release.
  4. Remove pasta with a slotted spoon; place in a medium bowl. Add milk, garlic powder, salt, black pepper and red pepper to cooking liquid. Combine remaining 1/4 cup water and flour in a small bowl; gradually add to milk mixture, stirring with a whisk.
  5. With lid off, press [Sauté], and use [Adjust] to select “More” mode. Bring to a boil; cook 5 minutes or until slightly thick. Turn cooker off.
  6. Add cheeses, stirring until cheeses melt. Stir in cooked pasta, tossing gently to coat.
  7. Heat a medium non-stick skillet over medium-high heat. Add remaining 1/3 tablespoon oil to pan; swirl to coat. Add tomatoes; sauté 2 minutes or until soft.
  8. Top pasta mixture with tomatoes and scallions; sprinkle with panko.
  9. Note: For a smooth sauce, be sure to combine the flour and water before adding it to the pot.

Recipe Credit: Time Inc.

Sweet & Sticky Sriracha Ribs Are Fall-Off-The-Bone Good!

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These ribs are so, so yummy! They’re the perfect dinner to make when you’re short on time, but don’t want to sacrifice any delicious flavor. These Sticky & Sweet Sriracha Ribs were made in an Instant Pot and they only had to cook for 35 minutes! They come out perfectly tender, juicy, and the meat just falls off the bone. YUM!

Buy your own Instant Pot HERE with the coupon code SHAREDFOOD.

  • 1/2 cup White vinegar
  • 1/4 cup dark brown sugar packed
  • 1 teaspoon chili powder
  • 1 teaspoon paprika preferably smoked
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 pounds baby back ribs cut into individual ribs
  • 3 tablespoons apricot jam
  • 1-2 tablespoons sriracha hot sauce
  1. Insert the steam rack into the Instant Pot and add the vinegar.
  2. In a small bowl, combine the brown sugar, chili powder, paprika, cumin, salt, and pepper to make the rub.
  3. Put the ribs into a large bowl, sprinkle with the rub, and toss to coat evenly. Stack the ribs on the steam rack.
  4. Lock the lid. Press Manual and cook on high pressure for 20 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
  5. Line a rimmed baking sheet with aluminum foil and transfer the ribs to it. Remove the steam rack from the Instant Pot.
  6. Press Cancel, then press Sauté. Whisk the jam and sriracha into the sauce, and simmer until thickened, about 10 minutes. Skim off and discard as much fat as you can from the sauce.
  7. Preheat broiler.
  8. Spoon half of the sauce over the ribs. Broil until slightly charred, 2 to 3 minutes. Flip the ribs, spoon over the remaining sauce, and broil 2 to 3 minutes more. Serve immediately.

Recipe Credit: Sara Quessenberry and Kate Merker by Instant Pot

Tater Tot Chicken Pot Pie is Anything but Boring!

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This recipe is definitely a winner! I hate to admit it, but I might actually like it more than the traditional pot pie I grew up on (don’t tell my Mom!). The Tater Tot crust is so delicious and full of flavor, and the whole meal is super quick and easy to make. Serve this for dinner tonight and your whole family will be begging for seconds.

  • 2 cups mixed veggies
  • 10.5 ounce can cream of chicken soup
  • ¼ cup milk
  • 1 teaspoon onion, finely diced
  • ½ teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 1 bag frozen tater tots
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, mixed veggies, soup, milk, onion, and spices, then spread evenly into a baking dish or cast-iron skillet.
  3. Cover the mixture with a layer or tater tots.
  4. Bake 25-30 minutes, or until the filling is hot and bubbly, and the tater tots are cooked through and golden brown. Let sit 5 minutes, then serve. Enjoy!

This Is The Holiday Dish You Never Knew You Needed

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Sometimes the most unexpected combinations can make for the most delicious recipes. As it turns out, Cheetos and turkey go together perfectly! The Cheetos make the perfect crunchy, crispy crust with just the right amount of heat. Are you brave enough to try this?

  • 1 bag Flaming hot cheetos
  • 4 Turkey legs
  • 3 cups buttermilk
  • 1 cup pickle brine
  • 1 head garlic, smashed
  • 6 tablespoons kosher salt, separated
  • 2-3 turns with a pepper grinder
  • 3 cups flour
  • 2 cups Flamin’ Hot Cheetos
  • 2 tablespoons paprika
  • 2 tablespoons cayenne
  • 2 tablespoons garlic powder
  1. Mix buttermilk, pickle brine, garlic and 3 tablespoons kosher salt in a large bowl. Add Turkey and stir to coat.
  2. Cover and let Turkey brine in the fridge for at least 2-4 hours to overnight. Remove Turkey from fridge, and as it comes to room temperature prepare your coating.
  3. Place Hot Cheetos into a food processor and pulse until there are no chunks left.
  4. Mix together the flour, Hot Cheeto dust, 3 tablespoons kosher salt, paprika, cayenne and garlic powder.
  5. Heat oil in a heavy-bottomed pan with high sides. Place a thermometer on the side of your pan so you can keep the oil temperature around 375 degrees.
  6. When your oil is heated, take the turkey piece by piece from the brine and dredge it in the flour mixture.
  7. Fry each piece until golden brown, usually between 14-16 minutes per side, depending on the size of the Turkey pieces, taking care not to crowd the pan while frying. Let cool on a wire rack.

Mom Sparks A Debate When She Admits To Charging Her Family $40 For Christmas Dinner

When we were kids, it seemed like whenever Christmas rolled around our homes magically transformed into a winter wonderland.

Stockings were hung, holiday cookies were baked, and the Christmas tree was decorated seemingly overnight. Of course, as adults, we know all the hard work that goes into preparing for the holidays. Because we are the ones doing it!

Home Alternative

That’s why a new plan to take the stress out of the holidays cooked up by British mom Gemma Andrews has everyone divided. It sounds ridiculous at first, but the mother of four (soon to be five) swears it’s the only thing that makes Christmas bearable for her extended family.

In the past, Andrews had guests no-show her Christmas dinner, after she had already paid for the food and drinks. The next year, everyone “forgot” the dish they were meant to bring for a potluck dinner.

CMR

That left Andrews scrambling to buy and prepare a dinner herself.

After putting up with all that, while cooking the entire Christmas dinner herself, Andrews had reached her limit. Her solution was to charge guests to her Christmas dinner $40 up front, and says the simple trick has guaranteed everyone in her family a merry Christmas.

But not everyone was convinced.

Crockpot Meatloaf Is A Dinner That Your Whole Family Will Love

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My whole family loves meatloaf, but sometimes I dread turning on the oven and want to pull out my trusty crockpot instead.

This Crockpot Meatloaf is so simple to make in the slow cooker, and it’s just as moist and delicious as the classic you know and love. Serve this with your favorite fixin’s for a meal full of flavor.

  • 2 tablespoons olive oil
  • 2 cups onions, diced
  • 2 teaspoons kosher salt
  • Freshly ground pepper, to taste
  • 2 tablespoons tomato paste
  • ⅓ cup chicken broth
  • 3 tablespoons soy sauce
  • 3 pounds lean ground beef
  • ½ cup fresh parsley, finely chopped
  • 2 eggs
  • ½ cup breadcrumbs
  • 1 cup ketchup
  1. In a medium pan over medium heat, heat up the olive oil, then saute the onions until soft but not yet browned. Season with salt and pepper, then mix in the chicken broth, soy sauce, and tomato paste until well-combined. Set aside.
  2. In a large mixing bowl, mix together the ground beef, sauteed onion mixture, parsley, eggs, and breadcrumbs until just combined – do not overmix.
  3. Prepare your slow cooker with a lining of 3 sheets of foil, directly on top of each other. Fold the sides over to create a handle you can later use to remove the meatloaf.
  4. Add the meatloaf mixture to the slow cooker on top of the foil and form into a loaf. Evenly spread ketchup on top, then cover and cook meatloaf on low about 4 hours, or until it reaches 160 degrees.
  5. When meatloaf is cooked, carefully remove from the slow cooker using the foil handles. If desired, broil the meatloaf in the oven 2-5 minutes, or until the ketchup has caramelized. Enjoy!

Carson Daly Turned Thanksgiving Dinner Into The Perfect Tribute To His Late Mother

Thanksgiving is all about food, family and spending some quality time with loved ones. Whether you’re thankful for all the fortune in your life or happy to put 2017 behind you and start a new year fresh, Thanksgiving is an important time for reflection.

Many of us will sit back to think about those who will not be joining us at Thanksgiving dinner, making for a bittersweet event.

Carson Daly’s mother passed away in September at her home in Palm Desert, California after suffering from a heart attack.

“There are no words for the loss of mom. Thank u for the incredible outpouring of love. It helps. Please hug the ones you love most tonight,” he tweeted.

Daly’s collegues from Today announced her passing in a statement just a day after The Voice won the 2017 Emmy for outstanding reality competition.

Matt Lauer read a statement from Daly, saying, “It is with heavy hearts that we announce the passing of our mother, wife, grandmother, Pattie Daly Caruso.”

“She passed away peacefully on Sunday, Sept. 17. Kiki, as she was known to her grandchildren and many others, touched so many lives with her kindness, her giant spirit and her love of life. She’ll be terribly missed by her family and the world, but her spark will shine for eternity.”

Just five weeks after his mom passed away, Daly’s stepfather, Richard Caruso, also died after battling bone cancer.

While his mother may be gone, she has not been forgotten this Thanksgiving.

The Voice and Today Show host shared a glimpse into his Thanksgiving meal that he was cooking in memory of his late mom and we can’t help but get emotional.

The Most-Ordered Foods From Your Favorite Restaurant Chains

You probably have a go-to dish at your favorite restaurant. Burger and fires? Chicken fingers? Steak dinner?

But is your go-to the same as everyone else’s? Let’s find out!

Who doesn’t love a burger with bacon and a giant onion ring? No one, that’s who. The Legendary Burger is the most ordered menu item.

Shocking, right? I for sure thought this one would be the Bloomin’ Onion. But I guess they aren’t called the Outback Bloomin’ Onion house. The Special Sirloin is the most ordered menu item.

Even though for the most part these biscuits are brought to you without being ordered, you can still request them to take home. Over 350 million of the Cheddar Bay Biscuits are produced each year.

Loaded Potato Skins are the most popular menu item at TGI Fridays, and honestly it makes sense. The appetizer debuted in 1974 and it has been flawless ever since.

Ready for more?