Easy Homemade Recipes

Slow Cooker Philly Cheesesteak

Ingredients

1 pound beef sirloin, thinly sliced
1 large onion, sliced
1 large bell pepper, sliced (any color)
1 cup beef broth
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
4 hoagie rolls
4 slices provolone cheese

Directions

Lightly season the thinly sliced beef with salt and pepper.

Place the beef, sliced onion, and sliced bell pepper in the slow cooker. Pour in the beef broth and add the Worcestershire sauce. Stir to combine.

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the meat is tender.

Adjust the seasoning as needed. Don’t worry if it looks runny at first. If you want it thicker, whisk 1 teaspoon cornstarch with a little of the cooking liquid, then stir it back into the slow cooker and cook for 10–15 minutes more.

Split and toast the hoagie rolls if you’d like, then fill them with the beef and vegetable mixture and top with provolone cheese.

If you want the cheese extra melty, broil the sandwiches for 1–3 minutes until the cheese is melted and bubbly. Serve hot.

Cheese Steak Tacos with Buffalo Fries

Ingredients
8 taco shells (soft flour tortillas or hard shells)
1 pound steak, thinly sliced (flank, skirt, or sirloin)
1 medium onion, sliced
1 bell pepper, sliced
1 1/2 cups shredded cheese (cheddar, provolone, or American)
1/4 cup buffalo sauce, plus more for drizzling
1 bag frozen fries or 3 medium potatoes, cut into fries
2 tablespoons olive oil
Salt and freshly cracked black pepper, to taste

Directions
Cook the fries according to the package directions, or roast homemade fries at 425°F (220°C) for 25–30 minutes until golden and crisp. If you want extra flavor, toss them with a little buffalo sauce after cooking.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper, then season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until they’re softened and a little caramelized.

Turn the heat up to medium-high and add the remaining olive oil if the pan looks dry. Add the thinly sliced steak, season with a little more salt and pepper, and cook for 2–4 minutes until browned and cooked through. Don’t worry if it looks a little messy at first — it comes together fast.

Add the onions and peppers back into the skillet and toss everything together so the flavors mix well.

Warm the taco shells in a 350°F (175°C) oven for 3–5 minutes, just until they’re soft and ready to fill.

Fill each taco shell with the steak, onion, and pepper mixture, then top with cheese and a drizzle of buffalo sauce. If you like, you can add a little more cheese so it gets nice and melty.

Serve the tacos hot with the buffalo fries on the side.

Cake Mix Peanut Butter Cookies

Ingredients
1 box cake mix (any variety; 15–16 oz)
1 cup peanut butter (creamy or crunchy)
1/2 cup vegetable oil
2 large eggs

Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, combine the cake mix, peanut butter, oil, and eggs. Stir until a thick cookie dough forms. Don't worry if it looks a little sticky at first.

Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, just until the edges are lightly golden. You'll want to keep an eye on them so they stay soft and chewy.

Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack. Enjoy!

Jerk Lemon Pepper Salmon

Ingredients
4 salmon fillets (about 6 oz each)
2 tablespoons jerk seasoning
1 tablespoon lemon pepper seasoning
1 lemon, juiced
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)

Directions
Bring the salmon out of the fridge for 10–15 minutes so it can lose a bit of its chill. Pat the fillets dry with paper towels.

Preheat your grill to medium-high, or set your oven to 400°F.

In a bowl, whisk together the jerk seasoning, lemon pepper seasoning, lemon juice, and olive oil. Don’t worry if it looks a little runny at first.

Rub the mixture over both sides of the salmon fillets. Season with salt and pepper to taste.

Oil the grill grates or a baking sheet. Place the salmon skin-side down on the grill, or on the prepared sheet if you’re baking.

Cook on the grill for 6–8 minutes per side, or in the oven for 10–14 minutes, until the salmon flakes easily and reaches 145°F in the center.

Remove from the heat and let it rest for 2–3 minutes. Garnish with fresh herbs if you like, then serve.

Butter Pecan Layer Cake

Ingredients
2 2/3 cups chopped pecans
1 1/4 cups (2 1/2 sticks) unsalted butter, softened, divided
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
3/4–1 cup milk (whole or buttermilk)
3–4 cups powdered sugar (for frosting)
Pinch of salt
1–2 tablespoons milk or cream (for frosting)
1/2 teaspoon vanilla (optional, for frosting)

Directions
Preheat the oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.

Toast the pecans in a dry skillet over medium heat for 4–6 minutes until fragrant and golden. Let them cool while you make the batter.

In a large bowl, cream 1 cup of the softened butter with the granulated sugar until pale and fluffy, about 3–5 minutes. Don’t rush this step, since it helps the cake turn out light.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients to the butter mixture gradually, alternating with the milk if you’re using it, and mix until just combined. Don’t worry if it looks a little thick at first.

Fold in the toasted pecans gently.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the frosting, beat the remaining 1/4 cup of butter until creamy. Gradually add the powdered sugar and milk or cream until you get a smooth, spreadable consistency. Add a pinch of salt and the optional vanilla if you’d like a little extra flavor.

To assemble, place one cake layer on a serving plate and spread with frosting. Add the second layer, more frosting, then finish with the top layer. Use the remaining frosting to coat the top and sides. If you want a cleaner finish, do a thin crumb coat first and chill the cake briefly before frosting it fully.

Decorate with extra pecans or a caramel drizzle if you like, then slice and serve.

Weight Loss Cabbage Soup

Ingredients

8 cups vegetable broth (low-sodium if watching sodium; or water + bouillon)
1 yellow onion, chopped
3 cloves garlic, minced
1 head cabbage, chopped (green or a mix of green and savoy)
2 carrots, sliced
2 celery stalks, sliced
1 (14.5 oz) can diced tomatoes (with juices)
Salt and pepper to taste
Optional: herbs such as thyme sprigs or 1 bay leaf

Directions

Heat the vegetable broth in a large pot over medium heat until it’s shimmering.

Add the chopped onion and minced garlic. Sauté for 3-5 minutes until the onion is translucent and fragrant.

Stir in the chopped cabbage, sliced carrots, sliced celery, and diced tomatoes with their juices.

Season with salt, pepper, and any optional herbs you’d like to use.

Bring everything to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 30-40 minutes, stirring occasionally, until the vegetables are tender. Don’t worry if it looks runny at first; it thickens a little as it cooks.

Remove any bay leaf or thyme stems, taste, and adjust the seasoning if needed. Serve hot and enjoy.

Mexican Shrimp in Garlic Sauce with Flour Tortillas

Ingredients
1 pound shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons olive oil
1 cup diced tomatoes
1/4 cup chopped cilantro
1 lime, juiced
1 teaspoon chili powder
Salt and freshly ground black pepper, to taste
Flour tortillas (6-8 small or 4 large)

Directions
Heat a large skillet over medium heat and add the olive oil. Let it warm until the oil shimmers, then add the minced garlic. Sauté for 20-30 seconds until fragrant. Don’t let it brown.

Add the shrimp in a single layer and sprinkle with chili powder, salt, and pepper. Cook for 1-2 minutes on each side until the shrimp are pink and opaque.

Stir in the diced tomatoes and lime juice. Cook for another 30-60 seconds just to warm the tomatoes through. Don’t worry if it looks a little saucy at first.

Remove from heat and stir in the chopped cilantro. Taste and adjust the seasoning if needed.

Warm the flour tortillas, then spoon the shrimp mixture into them. Serve right away with extra lime and cilantro if you like.

Cheesy Spaghetti Bread

Ingredients
1 loaf French bread (about 12–16 inches)
1 cup cooked spaghetti (leftover or freshly cooked and drained)
1 cup marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons minced garlic
4 tablespoons butter, softened
1 teaspoon Italian seasoning
Salt and pepper to taste

Directions
Preheat your oven to 375°F (190°C). Position a rack in the center.

Slice the French loaf in half lengthwise so you have two long halves.

In a bowl, combine the cooked spaghetti, marinara sauce, shredded mozzarella, minced garlic, Italian seasoning, and salt and pepper. Toss until the noodles are evenly coated. If the spaghetti is very saucy, drain a little so the filling isn’t watery.

Spread the softened butter evenly over the cut sides of both bread halves.

Divide the spaghetti mixture between the two halves, pressing gently so it nests into the bread without overflowing.

Place the filled halves on a baking sheet, and line it with foil or parchment for easier cleanup if you like. Bake for 15–20 minutes, until the bread edges are crisp and the cheese is fully melted. If you want a browned top, switch to broil for 1–2 minutes—just watch closely.

Remove from the oven, let it rest for 2–3 minutes, then slice into portions and serve warm.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Ingredients
2 pounds pork tenderloin
1/2 cup brown sugar
1/2 cup balsamic vinegar
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon dried thyme
1 tablespoon cornstarch

Directions
Whisk the glaze: In a medium bowl, combine the brown sugar, balsamic vinegar, minced garlic, salt, pepper, and dried thyme. Mix until just combined and the sugar starts to dissolve.

Heat the skillet: Warm the olive oil in a heavy skillet over medium-high heat until it’s shimmering.

Sear the pork: Pat the pork tenderloin dry, then sear each side in the hot skillet for 1–2 minutes. You’re just looking for a nice brown crust here.

Add to the crockpot: Place the seared pork in the slow cooker and pour the glaze over the top, turning it so it’s nicely coated.

Slow-cook: Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the pork is tender and cooked through. Don’t worry if it looks a little saucy at first.

Rest and slice: Remove the pork and let it rest for 5–10 minutes before slicing against the grain so it stays juicy.

Thicken the sauce (optional): If you’d like a thicker glaze, whisk the cornstarch with a little cold water, stir it into the sauce, and cook until it thickens.

Serve: Arrange the sliced pork on a platter and spoon the warm glaze over the top.

Cajun Prawn and Steak Alfredo

Ingredients
200g fettuccine pasta
200g shrimp/prawns, peeled and deveined
200g steak, thinly sliced (sirloin or rump)
2 tablespoons Cajun seasoning
2 tablespoons olive oil
2 cloves garlic, minced
200ml heavy cream
50g Parmesan cheese, grated
Salt and freshly ground black pepper, to taste
Fresh parsley for garnish

Directions
Bring a large pan of salted water to a rolling boil. Cook the fettuccine according to the package instructions until al dente. Reserve 60–120ml (1/4–1/2 cup) of the pasta water, then drain and set aside.

In a bowl, toss the prawns and sliced steak with the Cajun seasoning, making sure everything gets evenly coated.

Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 30–60 seconds until fragrant.

Add the seasoned prawns and steak to the skillet in a single layer. Sear the prawns for 1–2 minutes per side and the steak for 1–3 minutes per side, depending on how you like it.

Remove the cooked steak and prawns to a plate and let them rest for a moment.

Reduce the heat to medium-low, pour in the heavy cream, and stir, scraping up any browned bits from the pan. Simmer gently for 2–3 minutes. Don’t worry if it looks a little runny at first, it’ll come together.

Stir in the grated Parmesan until it melts and the sauce thickens, adding a splash of the reserved pasta water if you need to loosen it or help it coat the pasta nicely.

Return the steak and prawns to the skillet along with the drained fettuccine. Toss until everything is well coated and heated through.

Season with salt and freshly ground black pepper, then garnish with parsley and a little extra Parmesan before serving.