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Freezes well up to 3 months. Top with shredded cheese and sour cream. Double the batch and freeze half for an easy future week.
Use rotisserie chicken to save 20 minutes. Refrigerates 4 days; add a splash of broth when reheating to loosen.
Use bone-in pork chops for more flavor. Let meat rest 3 minutes after cooking for juicier results.
Make all 5 jars Sunday night. Keeps refrigerated up to 5 days. Sweeten with honey or brown sugar. Add banana slices fresh each morning.
Cook eggs low and slow for the creamiest result. Add hot sauce or shredded cheese while eggs are still wet.
Use crushed tomatoes for a chunkier soup. American cheese melts best; sharp cheddar adds more flavor.
Cover tightly while baking so steam cooks the rice. Add frozen peas in the last 5 minutes for extra color and nutrition.
Make a double batch of the sauce and freeze in portions. Sauce improves overnight. Use 80/20 beef for richer flavor.
Serve over polenta or crusty bread to soak up the sauce. Chicken thighs stay juicier than breasts in this dish.
Keeps refrigerated 4 days. Eat cold or reheat a slice in the microwave 60 seconds. Swap vegetables based on what you have.
Use any vegetables you have on hand. Finish with a squeeze of lemon for brightness. Reserve pasta water to loosen the sauce.
Italian sausage links work great sliced into coins. Use a mix of red and green peppers for better presentation.
A splash of heavy cream or whole milk makes it rich. Pair with garlic bread or a grilled cheese sandwich.
Broil the shredded pork on a sheet pan 3 minutes for crispy edges. Use as tacos, burritos, or rice bowls. Freezes beautifully.
Set out toppings in small bowls — shredded cheese, sour cream, salsa, and diced avocado — and let everyone build their own.
Assemble a day ahead, refrigerate unbaked, then bake when ready. Use red enchilada sauce from a can for convenience.
Use canned salsa if you don't want to make sauce from scratch. Refried beans spread on the tortilla add richness.
Wrap individually in foil and freeze. Microwave 2 minutes from frozen for a grab-and-go breakfast. Substitute sausage for beans for extra protein.
Use leftover carnitas or rotisserie chicken to cut time to 10 minutes. Top with shredded cabbage and lime crema for a bright finish.
Partially mash the beans with a potato masher for a creamier texture. Serve with warm tortillas or cornbread on the side.
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