Preparation time: 15 minutes Cooking time: 2 hours Total time: 2 hours 15 minutes Serves: 6-8

Ingredients:

• 2 lbs beef chuck or round, cut into 2-inch chunks
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 2 potatoes, peeled and diced
• 1 ear of corn, cut into 3 pieces
• 1 chayote, peeled and diced (optional)
• 1/2 head of cabbage, chopped
• 2 bay leaves
• 1 teaspoon of dried oregano
• Salt and pepper, to taste
• 8 cups of water

Instructions for Caldo de Res (Mexican Beef Soup) recipe:

1. In a large pot, heat a tablespoon of oil over medium heat. Add the beef and brown on all sides.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the carrots, celery, potatoes, corn, chayote, cabbage, bay leaves, oregano, salt, pepper, and water. Bring to a boil.
4. Reduce heat to low, cover and simmer for 2 hours, or until the beef is tender.
5. Taste and adjust seasoning as needed.

To dress it up, you can garnish with fresh cilantro, avocado slices, diced onion, and lime wedges.

Nutrition per serving (based on 8 servings): Calories: 350 Fat: 12g Carbohydrates: 28g Protein: 32g

The post Caldo de Res (Mexican Beef Soup) recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Preparation Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour Serves: 6-8

Ingredients:

• 1 lb spaghetti
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese

Instructions for Baked Spaghetti recipe:

1. Preheat oven to 350°F (175°C).
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, brown ground beef over medium heat. Drain any excess fat.
4. Add onion and garlic to the skillet and cook for an additional 2-3 minutes.
5. Add crushed tomatoes, tomato paste, water, basil, oregano, salt, and pepper to the skillet and stir to combine.
6. Bring the mixture to a simmer and let cook for 10-15 minutes, or until it thickens.
7. In a large baking dish, layer cooked spaghetti and meat sauce. Repeat the layers until all of the spaghetti and sauce is used.
8. Sprinkle Parmesan and mozzarella cheese on top of the final layer.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.

To dress it up:

• You can top it with chopped parsley or basil before serving
• Add some red pepper flakes for a little heat

Nutrition per serving (based on 8 servings): Calories: 454 Fat: 17g Carbs: 45g Protein: 26g

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Ingredients:

• 3-4 pound beef roast (chuck or rump roast)
• 1 packet of ranch seasoning mix
• 1 packet of au jus gravy mix
• 1/2 stick of butter
• 8 pepperoncini peppers

Preparation Time: 15 minutes Cooking Time: 8-10 hours (slow cooker) or 4-6 hours (pressure cooker) Total Time: 8-10 hours (slow cooker) or 4-6 hours (pressure cooker) Serves: 8-10

Instructions for Mississippi Pot Roast recipe:

1. Place the beef roast in the slow cooker.
2. Sprinkle the ranch seasoning mix and the au jus gravy mix over the roast.
3. Place the butter on top of the roast.
4. Add the pepperoncini peppers around the roast.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
6. Once the roast is cooked, remove it from the slow cooker and shred it with two forks.
7. Serve the shredded beef on buns or with mashed potatoes.

To dress it up:

• Serve the shredded beef on toasted buns with melted cheese and a side of roasted vegetables.
• Garnish with chopped fresh parsley or chives.

Nutrition per serving (based on 8 servings): Calories: 364 Fat: 27g Carbs: 2g Protein: 28g Note: Nutritional information will vary depending on the cut of beef used and serving size.

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Ingredients:

• 1 1/2 lbs ground beef
• 1/4 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tbsp Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp butter
• 2 cups beef broth
• 2 tbsp flour
• 1 tbsp tomato paste

Preparation Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes

Instructions for Salisbury Steak recipe:

1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, onion powder, garlic powder, salt and pepper. Mix well.
2. Form the mixture into 4 equal-sized patties.
3. In a large skillet over medium-high heat, melt the butter. Add the patties to the skillet and cook for about 4-5 minutes per side, or until browned and fully cooked. Remove the patties from the skillet and set them aside.
4. In the same skillet, add the beef broth and flour and stir to combine. Bring the mixture to a boil and let it simmer for about 3-4 minutes, or until it thickens.
5. Stir in the tomato paste and cook for an additional 2 minutes.
6. Return the patties to the skillet and spoon the gravy over them.
7. Cover the skillet and let it simmer for about 5 minutes, or until the patties are heated through.

To serve:

• Serve the Salisbury Steak on plates, spooning gravy over the top.
• Accompany the dish with mashed potatoes, green beans, or carrots.
• Add a sprinkle of parsley or chives on top of it for a beautiful presentation.

Nutrition per serving (1 patty with gravy):

• Total calories: 468
• Total fat: 30 g
• Total carbs: 16 g
• Total protein: 28 g

This can be a pretty high-calorie dish, you may want to consider serving it with a salad or roasted vegetables.

The post Salisbury Steak recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Preparation time: 15 minutes Cooking time: 2-3 hours Total time: 2-3 hours 15 minutes

This recipe serves 4-6 people.

Ingredients:

• 4-5 lb corned beef brisket
• 1 large head of green cabbage, cut into wedges
• 4-5 medium carrots, peeled and cut into chunks
• 4-5 medium potatoes, peeled and cut into chunks
• 1 large onion, cut into wedges
• 2 cloves of garlic, minced
• 1 cup of beef broth
• 1 tbsp whole grain mustard
• 1 tsp black pepper
• 1 tsp caraway seeds (optional)

Instructions for Corned Beef and Cabbage recipe:

1. Preheat the oven to 350 degrees F.
2. In a Dutch oven or large, oven-safe pot, place the corned beef brisket, beef broth, whole grain mustard, black pepper, and caraway seeds (if using).
3. Bring the mixture to a simmer over medium-high heat, then cover and place in the preheated oven.
4. Cook for 2-3 hours, or until the corned beef is tender.
5. Remove the pot from the oven and add the cabbage, carrots, potatoes, onion, and garlic. Stir to combine.
6. Return the pot to the oven and continue cooking for an additional 30-45 minutes, or until the vegetables are tender.
7. Remove from the oven and let it rest for a few minutes before slicing.
8. Serve with a side of whole grain mustard.

To dress it up, you can make a nice presentation by placing the corned beef on a platter and arranging the vegetables around it. Additionally, you can garnish it with fresh parsley or thyme.

Nutrition per serving (based on 6 servings): Calories: 600 Fat: 37g Carbs: 20g Protein: 48g

Please note that the nutrition information may vary based on the brand of corned beef used and the serving size.

The post Corned Beef and Cabbage recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Preparation time: 30 minutes Cooking time: 1 hour and 20 minutes Total time: 1 hour and 50 minutes Serves: 8-10 people

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 (28 oz) can of crushed tomatoes
• 2 (6 oz) cans of tomato paste
• 1/2 cup of water
• 2 tablespoons of sugar
• 1 teaspoon of dried basil leaves
• 1/2 teaspoon of fennel seeds
• 1 teaspoon of Italian seasoning
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 12 lasagna noodles
• 15 oz of ricotta cheese
• 1 egg
• 1/4 cup of grated Parmesan cheese
• 4 cups of shredded mozzarella cheese
• Fresh basil for garnish (optional)

Instructions for World’s Best Lasagna recipe:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat.
3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in crushed tomatoes, tomato paste, water, sugar, basil, fennel seeds, Italian seasoning, salt and pepper. Bring to a boil, then reduce heat and let simmer for about 20 minutes.
5. Cook lasagna noodles according to package instructions. Drain and set aside.
6. In a separate bowl, mix together ricotta cheese, egg, and Parmesan cheese.
7. Spread a small amount of meat sauce on the bottom of a 9×13 inch baking dish.
8. Place 3 noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the mozzarella cheese.
9. Repeat layers of noodles, ricotta mixture, and mozzarella cheese twice more.
10. Pour remaining meat sauce over the top, spreading it evenly.
11. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until cheese is golden brown and bubbly.
12. Let cool for 10-15 minutes before serving. Garnish with fresh basil, if desired.

Nutrition per serving:

• Calories: 553
• Fat: 30g
• Carbohydrates: 39g
• Protein: 28g

Note that these values can vary depending on the ingredients and the proportion you use.

The post World’s Best Lasagna recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Serves: 4

Ingredients:

• 4 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp olive oil

Instructions for Air Fryer Chicken Thighs recipe:

1. Preheat the air fryer to 390F (200C).
2. Season the chicken thighs with salt, pepper, paprika, garlic powder, onion powder, thyme, and oregano.
3. Rub olive oil on the chicken.
4. Place the chicken thighs in the air fryer basket and cook for 20 minutes or until the internal temperature reaches 165F (74C).
5. Remove the chicken from the air fryer and let it rest for a few minutes before serving.

To dress it up, you can garnish the chicken with fresh herbs such as parsley or cilantro, and serve it with a side of roasted vegetables or a salad.

Nutrition per serving (based on 4 servings): Calories: 245 Fat: 16g Carbs: 1g Protein: 27g

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Preparation time: 15 minutes Cooking time: 1 hour Total time: 1 hour 15 minutes Serves: 8

Ingredients:

• 4 cups cooked and shredded chicken
• 10 corn tortillas
• 2 cups grated cheddar cheese
• 1 can (10 oz) cream of chicken soup
• 1 can (10 oz) diced tomatoes and green chilies
• 1 cup sour cream
• 1/2 cup milk
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions for King Ranch Chicken Casserole recipe:

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine the cream of chicken soup, diced tomatoes and green chilies, sour cream, milk, minced garlic, cumin, salt, and pepper.
3. Spread about 1/4 cup of the sauce mixture on the bottom of a 9×13 inch baking dish.
4. Place 4 tortillas on top of the sauce, overlapping them slightly.
5. Layer half of the chicken, 1/3 of the grated cheese, and 1/2 cup of the sauce mixture on top of the tortillas.
6. Repeat the layers with the remaining tortillas, chicken, cheese, and sauce.
7. Bake the casserole for 40-45 minutes, or until the cheese is melted and the sauce is bubbly.
8. Let it cool for 5 minutes before serving.

To dress it up, you can garnish it with chopped fresh cilantro and a dollop of sour cream before serving.

Nutrition per serving (1/8 of the recipe):

• Calories: 463
• Fat: 29g
• Carbs: 24g
• Protein: 27g

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Preparation time: 15 minutes Cooking time: 45 minutes Total time: 60 minutes Serves: 6 people

Ingredients:

• 2 cups cooked rice
• 2 cups cooked, shredded chicken
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1/4 cup butter
• salt and pepper to taste

Instructions for Broccoli, Rice, Cheese, and Chicken Casserole recipe:

1. Preheat your oven to 350°F (180°C).
2. In a large mixing bowl, combine the cooked rice, chicken, and broccoli.
3. In a small saucepan, melt the butter over medium heat.
4. Add the flour to the melted butter and whisk until a paste forms.
5. Slowly add the milk to the flour mixture, whisking constantly to prevent lumps.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for a few minutes until it thickens.
7. Pour the milk mixture over the rice, chicken, and broccoli, and stir to combine.
8. Transfer the mixture to a 9×13-inch casserole dish.
9. Top the casserole with the shredded cheese.
10. Bake the casserole for 30-45 minutes, or until the cheese is melted and the casserole is hot and bubbly.

To dress up the casserole, you could try garnishing it with fresh herbs like parsley or chives, or adding a sprinkle of paprika or red pepper flakes for a little extra flavor and color.

Nutrition per serving (based on 6 servings):

• Calories: 400
• Fat: 20g
• Carbohydrates: 36g
• Protein: 23g

The post Broccoli, Rice, Cheese, and Chicken Casserole recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Yield: 4 servings

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 3 cups uncooked noodles (such as egg noodles or spaghetti, broken into small pieces)
• 1 cup frozen peas

Instructions for Quick and Easy Chicken Noodle Soup recipe:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
2. Add the chicken to the pot and cook until it is no longer pink, about 5 minutes.
3. Add the chicken broth, water, salt, pepper, thyme, and basil to the pot. Bring the mixture to a boil.
4. Add the noodles and peas to the pot and cook until the noodles are tender, about 10 minutes.
5. Serve the soup hot.

To dress it up, you could try adding a sprinkle of fresh herbs, such as parsley or chives, on top of each serving. You could also serve the soup with a side of crusty bread or crackers.

Per serving, this recipe has about:

• 372 calories
• 7.5 g fat
• 45 g carbs
• 32 g protein

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