u/ErinAronowitz

I love a quick, satisfying dinner that is also delicious, and these Ground Beef and Broccoli Stir Fry Noodles are exactly that.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/06/30-minute-ground-beef-and-broccoli-stir-fry-noodles/

INGREDIENTS
1 lb ground beef 90/10 or 96/4 depending on how lean you want it
2 tbsp olive oil
1 tsp seasoning salt Lawry's
1 tbsp corn starch
3 cloves fresh garlic
2 tsp fresh ginger
6 oz lo mein noodles or spaghetti
12 oz fresh broccoli cut into small florets
Stir Fry Sauce
5 tbsp soy sauce low sodium
1 tsp rice vinegar
3 tsp sesame oil
2 tbsp brown sugar or honey
1 cup beef broth
1/2 cup water

INSTRUCTIONS
Heat the oil on medium heat in a large skillet. Add the beef, 1 tsp seasoning salt, and cornstarch. Cook until the meat is slightly browned.
Boil a large pot of water. Once the water is boiling, cook your lo mein noodles according to the package instructions.
Add in the broccoli pieces, garlic, ginger, and 2 tablespoons of water. Cover the pan and steam for about 5 minutes on medium heat or until the broccoli is tender and still bright green.
As the meat and broccoli are cooking, make your stir fry sauce by combining the soy sauce, beef broth, water, rice vinegar, sesame oil, and brown sugar in a small bowl. Whisk with a fork to combine.
Once your broccoli is tender, add in your cooked lo mein, and stir fry sauce. Mix well to combine and let the sauce heat up until it is bubbling. This will thicken it as it works with the cornstarch already in the pan. Make sure all the ingredients are coated in sauce and then remove them from heat and enjoy.

If you love classic lasagna but don’t love the time it takes to layer, bake, and clean up afterward, this Crockpot Lasagna Soup is the perfect solution.

Full Printable Recipe, Process Shots, and Details Here: https://spinachandbacon.com/2026/08/04/easy-crockpot-lasagna-soup-best-slow-cooker-recipe/

INGREDIENTS
2 tbsp olive oil
1/2 yellow onion diced
2 cloves garlic minced
1 lb ground beef
1 tsp seasoning salt
1 tsp oregano
28 oz crushed tomatoes can
8 oz tomato sauce can (I use Spanish Style by Goya)
4 cups beef broth
2 inch chunk of fresh parmagiano reggiano plus extra to top your soup later on
5 large basil leaves
1/2 cup heavy cream
4 oz mascarpone cheese or ricotta
1 cup shredded mozzarella cheese

INSTRUCTIONS
Add the olive oil to a pan on medium heat. Add the onions and cook for 5 minutes. Add the ground beef ,seasoning salt, and oregano. When the ground beef is about halfway done, add in the garlic and cook until the meat is brown.
Transfer the beef mixture to the slow cooker.
Add the tomato sauce and crushed tomatoes.
Then add in the broth, basil, and parmesan rind.
Cook on LOW for 6 hours or HIGH for 3 hours.
Add the broken lasagna noodles during the final 30 minutes of cooking
After 30 minutes, add in the cream, half of your mascarpone, and any additional parmesan you would like.
Ladle the soup into bowls and top with mozzarella cheese and additional mascarpone cheese.
Garnish with fresh basil and extra Parmesan before serving.

Buffalo chicken sandwiches are always a crowd favorite for parties, game days, and casual gatherings. You can even turn this recipe into a buffalo chicken slider platter by using smaller buns or Hawaiian rolls.

Full PRINTABLE Recipe and Extra Details: https://spinachandbacon.com/2026/05/27/buffalo-chicken-sandwich/

INGREDIENTS  
1 lb chicken breast
4 brioche buns
1 egg
3 cups seasoned breadcrumbs
1 cup parmesan cheese
8 oz ranch dressing
8 oz shredded cole slaw mix usually a mix of shredded cabbage and shredded carrots
cheddar cheese slices 1 or 2 slices for each sandwich
lettuce optional
6 oz franks buffalo wing sauce
avocado oil spray

INSTRUCTIONS 
Slice the chicken breasts vertically (not horizontally) to create 3-4 thin cutlets per breast. Season all sides with salt and pepper.
Prepare two shallow bowls. Crack the egg into one bowl and pour the breadcrumbs and parmesan cheese into another.
Add 1 tsp salt and 1/2 tsp black pepper to the egg and mix well. 
Dip each piece of chicken into the egg mixture and then into the breadcrumb mixture. Once in the breadcrumb mixture, lay each piece of chicken on it’s side and gently push down until the chicken fattens into a thin cutlet and is fully coated on both sides.
Place the cutlet on a parchment paper lined baking sheet and repeat with remaining pieces of chicken. Spray the chicken generously with oil spray and bake in the oven at 400F for 20-23 minutes flipping them halfway through. Chicken is safe to eat as long as it is at least 165F.
While the chicken is baking, toast your buns. Once the buns are toasted, lay a slice of cheddar cheese on one half. The residual heat will melt the cheese.
In a bowl combine the cole slaw mix with most of the ranch dressing. You want to save some of the ranch dressing to add some to the bottom half of the brioche bun. 
Once the chicken is done cooking, add some ranch dressing to a roll, followed by a piece of chicken, some buffalo wing sauce, cole slaw mix, and optional lettuce.

If you’re looking for the best breakfast tacos recipe, these crispy bacon and egg breakfast tacos are everything you want in a quick, satisfying morning meal. Packed with crispy bacon, fluffy scrambled eggs, melted cheese, and your favorite toppings, they’re perfect for busy weekdays, weekend brunch, or even breakfast for dinner. I serve mine with some homemade avocado lime crema and they are truly the best homemade breakfast.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/06/30/the-best-breakfast-tacos/

INGREDIENTS
8 slices bacon
6 eggs
1/4 cup cottage cheese or 2 tablespoons of milk
avocado oil spray
salt and pepper to taste
8 small flour tortillas
8 slices cheddar cheese ultra thin slices work best
1/2 cup shredded cheddar or Mexican blend cheese
1 avocado
2 limes
1/3 cup sour cream
2 tbsp water

INSTRUCTIONS
cook the bacon in a skillet over medium heat until its starting to get crispy. Transfer to a paper towel lined plate. Leave it whole or crumble it into bite-size pieces.

Preheat the oven to 375F

whisk together the eggs, cottage cheese (or milk), and salt and pepper. Add some olive oil or butter to a skillet over low heat and gently cook the eggs until they're soft, fluffy, and just set.

spray a parchment lined sheet pan with avocado oil spray. Lay down the flour tortillas.

fill each tortilla with sliced cheese, a slice of bacon, and scrambled eggs. Top with shredded cheese. Do not fold the tortillas over yet.

Place the tacos in the oven for 5 minutes to soften the tortillas. Remove them from the oven and fold over the tortillas. Place back in the oven for additional 10 minutes or until the tortilla is getting golden brown.

While they are baking, make your avocado lime crema but combining mashed avocado, lime juice, sour cream, and water.

Once tacos are done baking, remove them from the oven and serve with the avocado lime crema.

This recipe is rich, creamy, cheesy, loaded with garlic, and packed with chicken and pasta. It’s comfort food at its finest. The best part? You don’t have to leave your house to enjoy those same comforting flavors.

Full Recipe and Details: Copycat Buffalo Wild Wings Garlic Parmesan Chicken Pasta

INGREDIENTS
1 lb chicken breast
2 tbsp olive oil
1 tsp Lawry's seasoning salt enough to coat both sides of each piece of chicken
1 lb penne pasta
2 tbsp butter
1/2 cup whipped cream cheese
1/2 cup Buffalo Wild Wings Garlic Parmesan Sauce
1 cup reserved pasta water once your pasta is done boiling, save 1 cup of water before you drain the pasta
1.5 tbsp ranch dressing
1 1/4 cup heavy cream
salt and pepper as needed

INSTRUCTIONS

Add olive oil to a large skillet and heat on medium heat. Add chicken breast to the pan and sprinkle seasoning salt on all sides so that it has a nice coating. Cook undisturbed for 7 minutes, flip and cook for another 7 minutes. Once the temperature of the chicken is 155F/160F in the thickest part, remove it from the pan and let it rest on a cutting board. The temperature of the chicken will continue to rise as it rests.

While the chicken is cooking, boil the water in a large pot and add 1 tbsp of salt to the water. Add your pasta and boil per the package instructions. Once it is cooked, reserve 1 cup of pasta water and then drain the pasta.

Add the butter, cream cheese, garlic parmesan sauce, and reserved pasta water to the skillet that you used for your chicken. Heat on medium low heat, stirring frequently. Add your heavy cream and continue to stir.

Once your sauce is fully combined, add your pasta and mix well until fully combined.

After the chicken has rested for around 10 minutes, cut the chicken into bite sized pieces and add it to your pasta. Serve immediately and enjoy!

These zucchini and corn fritters are a wonderful mix of mid summer vegetables blended together with cheese in a savory pancake. I paired them with a creamy chimichurri sauce for an herby bite, and I sat back and inhaled way too many to count.

Full Printable Recipe and Details: https://spinachandbacon.com/2022/08/02/zucchini-and-corn-fritters/

2 cups Corn I used frozen corn, thawed
1 cup Shredded Zucchini Tightly Packed with the water squeezed out
1 cup Flour
1 large Egg
1 tsp Baking Powder
2/3 cup Seltzer plain
1 cup Shredded Cheese cheddar, queso fresco, manchego, etc
1/3 cup Yellow Onion finely diced
1/2 tsp sea salt
1/4 tsp black pepper
Vegetable Oil enough to cover the bottom of the pan, and you will likely need to add more as you cook these

1. Add corn to a large bowl and let it thaw slightly
2. Shred your zucchini using a cheese grater or food processor. Add the zucchini to a fine mesh sieve to drain out as much water as possible.
3. Heat up the oil in the pan. Add enough oil to cover just the bottom of the pan. You will add more later on.
4. Once the water is drained out of your zucchini, add it to the bowl with the corn.
5. Add remaining ingredients to the bowl and mix well.
6. Cook fritters in batches by adding a heaping spoonful to the hot oil and pat down with the back of a spoon.
7. Once the bottom starts to get golden brown, use a spatula to flip it carefully.
8. Once both sides are cooked add them to a paper towel lined plate to cool slightly. Repeat with the remaining batter.

Everything roasts together on one pan, chicken sausage, baked pierogi, and caramelized cabbage. Once it’s done cooking, it gets drizzled with a sweet and tangy maple mustard sauce.

Full Recipe and Extra Details: https://spinachandbacon.com/2026/06/30/sheet-pan-sausage-and-pierogi-with-cabbage/

Ingredients:
1 lb chicken apple sausage Aidell’s brand
1 lb fresh or frozen pierogi about 15 of them
1 cabbage a head of cabbage
2 tbsp olive oil
1 tsp seasoning salt
2 tbsp mustard
2 tbsp mayonnaise
2 tbsp maple syrup

I bought the pierogi from Costco in the refrigerated section.

preheat the oven to 400F
add sausage to a sheet pan
add the pierogi to the sheet pan
slice the cabbage into wedges and lay them down on the sheet pan
drizzle olive oil all over the sausage, pierogi, and cabbage. Then, season with seasoning salt.
Bake for 25 – 30 minutes, flipping everything over after about 15 minutes.

Drizzle with maple mustard.

Buffalo Chicken Doritos Nachos! Soooo goood but you can’t pile on too much or else the doritos get soggy!