Give your rice some zip and zest with this Cilantro Lime Rice recipe! It might be inspired by Chipotle, but it tastes SO much better when you make it at home. Stuff it into burritos, add it to bowls, or serve it as the perfect Taco Night side!

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The easiest way to upgrade your rice!

On its own, rice is pretty ho-hum. It benefits from some jazzing up, whether it’s Lemon Rice, Turmeric Rice, or this cilantro lime rice recipe.

• By simply adding lime zest, juice, garlic, and cilantro, you’ll add bright, herbaceous flavor to your rice. It’s delish!
• While Tex-Mex dishes like Crockpot Mexican Chicken are a natural pairing for cilantro lime rice, it’s surprisingly versatile. I’ve been making it to serve with Caribbean, Middle Eastern, and Asian dishes like Green Curry too.
• Use my cooking technique and your rice will turn out delightfully fluffy. No soggy, clumpy rice here!

Everything about this cilantro lime rice recipe is easy-peasy, so I love adding it to my weekend meal prep routine. I’ll make a double batch and have it on hand for Steak Bowls and taco night!

How to Make Cilantro Lime Rice

Rinse the Rice. This removes the starchiness, giving you the nice, fluffy texture you want. Add the rice to a sieve and run cold water over it until the water running off is clear, not cloudy.

Bring to a Boil. Add the rinsed rice, water, and salt to a pan and bring to a boil over high heat.

Simmer. Reduce the heat to low, cover the pan, and simmer for 12 minutes. (I’ve got an entire primer on How to Cook White Rice for some additional tips!)

Steam. Remove the pan from the heat and let the rice sit inside (still covered!) for 10 minutes.

Finish. Add the lime zest and juice, garlic, and cilantro. Season with additional salt if needed and ENJOY!

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Cilantro Lime Rice

This homemade cilantro lime rice recipe might be inspired by Chipotle, but it tastes SO much better. Add it to burritos, bowls and more!

Course Side Dish

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Resting Time 10 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings (2 cups of rice)

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup long grain rice I used Jasmine
• 1 ½ cups water or vegetable broth
• Pinch kosher salt omit if using broth
• 1 lime zest and juice
• 1 small clove garlic finely chopped
• ½ cup finely chopped fresh cilantro

Instructions

• In a sieve, rinse the rice well and drain, swishing it until the water runs clear. Add it to a medium saucepan with the water and salt.
  
• Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat all the way to low. Let gently simmer covered for 12 minutes (don’t peek!), then remove from the heat. Let steam 10 minutes, still covered.
  
• While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, garlic, and cilantro. Taste and adjust the seasoning as desired.
  

Notes

• TO STORE: Store the cilantro lime rice in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Warm the rice in the microwave until it’s heated through.
• TO FREEZE: Pack the rice into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 172kcal | Carbohydrates: 38g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.4mg

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These Air Fryer Sweet Potato Fries are delightfully crispy, incredibly easy, and made with only a few simple ingredients! Pair them with your favorite dipping sauce and just try not to eat them all.

Restaurant-style sweet potato fries at home.

A dead ringer for their deep-fried counterparts, these crispy air fryer sweet potato fries have the irresistibility of your restaurant favorites!

• Like these baked Sweet Potato Fries, there’s ZERO deep frying. The air fryer gets the fries perfectly crispy with a fraction of the oil!
• You can make the fries with just oil and salt and they’ll be delicious, or upgrade them with one of the flavor variations below.
• As a bonus, these air fryer sweet potato fries are easy and weeknight-friendly too. Just like Air Fryer French Fries and Air Fryer Frozen French Fries, you only need a handful of ingredients to make them and you probably have most of them in your pantry already!

How to Make Sweet Potato Fries in the Air Fryer

Prepare. Peel and cut the sweet potatoes lengthwise into strips. Then, preheat the air fryer.

Season. Drizzle with oil and sprinkle with seasoning. Toss to coat.

Arrange. The sweet potatoes steam when crowded together, instead of getting crispy. For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.

Cook. Air fry sweet potato fries for 4 minutes, flip, then continue for 4 to 8 additional minutes, until they’re as crispy as you’d like. Sprinkle with a bit more salt to make the flavor pop. ENJOY!

What to Serve With Air Fryer Sweet Potato Fries

• Sandwiches. Pair your crispy sweet potato fries with my Apple Grilled Cheese with Turkey or Spicy Chicken Sandwich.
• Burgers. You can’t beat burgers and fries! Try my Blue Cheese Burger or make it meatless with my Portobello Mushroom Burger.
• Sauces and Toppings. Go to town and top these sweet potato fries with Instant Pot Chili and cheese, or keep it simple with a side of ketchup, ranch dressing, or homemade Barbecue Sauce for dipping.

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Air Fryer Sweet Potato Fries

These easy air fryer sweet potato fries are a reader favorite! Crispy and delicious, you only need 3 simple ingredients to make them.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 3 to 4 people

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large or 2 small/medium sweet potatoes about 1 pound
• 2 teaspoons extra virgin olive oil*
• ½ teaspoon kosher salt plus additional for serving
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• Chopped fresh chives

Instructions

• Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
  
• Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
• To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
• Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
  
• Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

• Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 ½ quarts and I can add about ⅓ of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
• Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

• Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
  
• Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!
  

Video

Notes

• *You can make the sweet potato fries with no oil if you prefer, but they will not be as crisp. Be sure to coat the fryer basket very well with nonstick spray.
• In the recipe video, I am making a curry variation with salt, black pepper, and 1 tablespoon curry powder.
• TO STORE: Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• TO REHEAT: For the best results, rewarm leftover fries in the air fryer at 375°F or in a 400°F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
• TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

 

 

Nutrition

Serving: 1of 3 | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10853IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

The best way to get fall-off-the-bone tender ribs.

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue flavor that you love, thanks to my Homemade BBQ Sauce.
• You’ll need less than 10 minutes of prep to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• And of course, they’re fall-off-the-bone tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Ribs in a Crockpot

Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

Pour Half Over the Ribs. Save the rest for serving.

Slow Cook. Cook on low for 8 hours. Ribs are safe to eat at 145 degrees F, but the temperature should be at 190 degrees F or higher to ensure the most tender meat. You can use an instant read thermometer to check the exact temperature. Serve immediately with the reserved sauce, and ENJOY!

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Crockpot Ribs

This easy crockpot ribs recipe is perfect for a crowd! Slow cooked in sweet, spicy sauce for fall-off-the-bone-tender meat.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 ½ to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• ½ cup molasses
• 2 tablespoons apple cider vinegar
• ½ teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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If you love to pluck the darkest, crispiest veggies right from the pan, Air Fryer Broccoli is for you! Deeply charred and ultra crispy, this is broccoli at its most addictive, with very little oil required. Ready in just 15 minutes!

Crispy air fryer broccoli is going to be your new goes-with-anything side dish!

If you’re a fan of broccoli with dark crispy edges (like Grilled Broccoli), you’ll go crazy for this air fryer broccoli recipe. It’s the best!

• Thanks to the air fryer’s high-powered convection fan, it makes food wicked crispy in a fraction of the time—just 10 minutes! Plus unlike Roasted Broccoli, you don’t need to wait for the oven to preheat.
• This mega crisping power makes the air fryer an excellent way to make this air fryer broccoli super crispy and delicious without a lot of oil.
• This is a recipe that you can customize based on the ingredients you add for seasoning. Air fryer broccoli pairs with everything from pasta to Asian Chicken Meatballs!

How to Make Air Fryer Broccoli

Chop. Cut the broccoli florets SMALL (think broccoli bites). This will give the insides a chance to tenderize before the outsides completely char.

Preheat the Air Fryer. Add the broccoli and water. Don’t overcrowd the basket!

Cook and Toss. Air fry broccoli for 8 to 12 minutes at 400 degrees F. Top as desired and ENJOY!

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Air Fryer Broccoli

Adding a splash of water gives you air fryer broccoli that's tender on the inside and crispy on the outside. Done in just 15 minutes!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 152kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound broccoli florets cut into small, evenly sized pieces (about 4 to 5 cups florets, 2 small heads, or 2 pounds with stalks attached)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon granulated sugar optional; helps with caramelization
• 2 tablespoons water

OPTIONAL TOPPINGS:

• 1 teaspoon lemon zest from about 1 medium lemon
• 1 tablespoon freshly squeezed lemon juice about ½ medium lemon
• 2 tablespoons freshly grated Parmesan cheese
• Pinch red pepper flakes

Instructions

• Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
  
• Preheat your air fryer to 400°F according to the manufacturer’s instructions (for my air fryer that is 3 minutes preheat time).
• Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 4 minutes.
• Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 4 to 8 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
  
• Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with the lemon zest, lemon juice, Parmesan, and/or red pepper flakes. Stir to coat. Serve hot.

Video

Notes

• TO STORE. Refrigerate the broccoli for up to 5 days.
• TO REHEAT. Rewarm the broccoli in the air fryer or a regular oven at 350 degrees F.
• TO COOK FROZEN BROCCOLI IN THE AIR FRYER: Add the frozen broccoli florets to the air fryer and air fry for 5 minutes (this will allow the broccoli to thaw a bit and the seasonings to stick). Remove them to the bowl, then toss with the oil and seasonings. Return to the air fryer and cook 6 to 10 additional minutes, tossing a few times throughout, until it is crisped to your liking.

Nutrition

Serving: 1of 3 | Calories: 152kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Potassium: 494mg | Fiber: 4g | Sugar: 3g | Calcium: 111mg | Iron: 1mg

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A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.

The next time you have a pound of ground beef and need to know what to make for dinner, this easy ground beef recipe is your answer!

• It’s flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal rotation.
• A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates alike.

Most often, the phrase “meat and potatoes” means a lack of eating adventure. A “meat and potatoes” person shies away from green vegetables, plant-based proteins like tofu, and spices.

As someone who embraces a diverse diet and certainly doesn’t want to waste her time on bland food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?

Well my meat and potatoes friends, I hereby admit the fault of my prejudice. It turns out that you’ve been onto something all along.

An Easy Ground Beef Recipe

Lean ground beef is a versatile protein.

It’s healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables (like in Ground Beef Stroganoff).

Most often, my easy ground beef recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Bowl.

Until this simple skillet recipe came along, it didn’t occur to me to cook beef with something as basic as white potatoes, because I assumed the results would be ho-hum.

Ummmmm, this assumption is from the same girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for lunch.

Nice logic, Erin. (Ben I am sure would be happy to give you endless examples of my contradictory behaviors, but we’ll save that for a different post. Or never.)

While the ingredient list here looks basic, the results are anything but dull (same with my Ground Beef and Cottage Cheese Bowls).

This ground beef and potatoes skillet is homey and classic to be certain—so yes, the “meat and potatoes” persons in your life will approve—but it’s also interesting enough to appease those seeking more from their meal.

What we have is a ground beef dinner idea for all!

How to Make Ground Beef and Potatoes

Key Ingredients

• Lean Ground Beef. The flavorful and scrumptious meat for this dish. I don’t typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.
• Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef (or mash them with ground beef like in Shepherd’s Pie). They’re nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
• Red Bell Pepper. Adds a touch of color, freshness, and sweetness.
• Worcestershire Sauce. Gives the dish depth and umami flavor.
• Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
• Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.
• Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.

The Directions

1. Sauté the potatoes in oil.

2. Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.

4. Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days. 
• To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
• To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 

What to Serve with Ground Beef and Potatoes

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Ground Beef and Potatoes

This easy ground beef and potatoes recipe is a one-pan dinner the whole family will love. A classic ground beef recipe — delicious topped with cheese or eggs.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons canola oil
• 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
• 1 pound 93% lean ground beef
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus additional to taste
• ¼ teaspoon ground black pepper
• 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
• 2 green onions sliced
• FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)

Instructions

• Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
  
• Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
  
• Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
• Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
  
• Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
• TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 

 

Nutrition

Serving: 1(of 4) | Calories: 387kcal | Carbohydrates: 28g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 74mg | Potassium: 1045mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1484IU | Vitamin C: 66mg | Calcium: 53mg | Iron: 4mg

Our Favorite Ground Beef Recipes

If you enjoy easy, satisfying dinners like this Ground Beef and Potatoes skillet, don’t miss my collection of Quick and Easy Ground Beef Dinner Ideas!

From cozy casseroles to quick skillet meals, there’s something for every craving.

Try favorites like my Mexican Casserole, Crockpot Hamburger Soup, or Shepherd’s Pie—all simple, hearty recipes perfect for busy weeknights.

Whoever said I love you a bushel and a peck must have been specifically thinking of homemade Apple Cider. Fresh apples, water, spices, and a touch of sweetener are all you need to make the best-ever version of this fall classic right on your stovetop.

This homemade apple cider recipe is absolutely 100% worth it.

If you’re wondering if apple cider is worth it to make from scratch, the answer is YES. Not only is apple cider easy to make at home (truly!), but its fresh, pure taste is one to savor.

This homemade cider exceeded my expectation, both in the intensity of its apple flavor, and the fact that it was not overly sweet.

• Store-bought apple cider is usually full of added sugars. Making cider yourself means you control the sweetness. You can use a natural sweetener (like pure maple syrup) and only add as much as you need.
• The heat processing store-bought apple cider goes through can suppress the natural flavor of the apples. When you make homemade apple cider, you don’t lose a speck of its appley-ness. The flavor is robust and true to real apples.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Apple. The star of the show! Thanks to their juiciness and sweetness, apples provide both liquid and flavor for the cider. Feel free to use a variety of apples you enjoy. The sweeter the apples, the less sweetener you will need to add later.
• Oranges. Oranges add a sweet, citrus flavor that acts as a perfect complement to the apples and spices.
• Cinnamon Sticks. Imparts delicious, warm, and cozy flavor.
• Cloves. Lightly sweet and warm, cloves are the perfect pairing with cinnamon.
• Optional Spices. For an extra layer of spice, you can add some nutmeg, star anise, allspice berries, and/or whole black peppercorns to your cider.
• Maple Syrup. Naturally sweetens the cider with a rich, caramel-like flavor. Add as much or as little as you like. You can swap the maple syrup for packed brown sugar if you prefer.
• Vanilla. Elevates all the flavors and wraps them in a big cozy hug.

How to Make Apple Cider

Assemble. Add the apples to a pot. Cut both oranges, then peel one of them. Place the oranges and spices in the pot. Pour in the water.

Simmer. Bring the mixture to a rapid simmer, then reduce the heat to low. Let simmer for 2 hours.

Mash. Remove the unpeeled orange slices. Mash the remaining ingredients. Simmer for 1 hour more.

Finish. Strain the hot cider. Return the cider to the clean pot, then stir in the syrup (or sugar) and vanilla. ENJOY!

Serving Suggestions

• Serve It Warm or Cold. Early in the fall when it’s still warm, I love serving this homemade apple cider cold from the refrigerator with a splash of ginger ale. It’s spot-on for the season but still refreshing (as is this Apple Cider Cocktail). Later this season, I love sipping hot mugs of it…both with and without a warming splash of bourbon or rum.
• Make It Boozy. Speaking of bourbon and rum! The below recipe is for a non-alcoholic apple cider. If you’d like to make an apple cider drink with alcohol, simply stir in two tablespoons of your base liquor of choice (whiskey, rum, bourbon, and brandy will all pair well). Or, use it to top off a glass of bubbly for an Apple Cider Mimosa (the perfect drink for Thanksgiving and Christmas).

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Apple Cider

The best easy apple cider from scratch! Fresh apples simmered with warm spices a touch of orange, and maple syrup or brown sugar to taste.

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12 cups

Calories 134kcal

Author Erin Clarke / Well Plated

Ingredients

• 10 to 12 medium apples cut into quarters (no need to peel or core), use a mix of varieties — Fuji, Gala, Honeycrisp, Granny Smith, McIntosh, Jonathan, etc.
• 2 large oranges
• 4 to 5 cinnamon sticks 2- to 3-inches each
• 1 tablespoon whole cloves or 1 teaspoon ground cloves
• Optional spices: 1 whole nutmeg, 1 star anise, 1 teaspoon allspice berries, and/or 4 whole black peppercorns
• 1 gallon (16 cups) water filtered if possible
• ½ cup pure maple syrup or packed dark brown sugar, plus additional to taste
• 1 teaspoon pure vanilla extract
• Apple slices and cinnamon sticks for serving
• Bourbon or rum optional for serving; use 2 tablespoons per drink

Instructions

• In a very large stockpot, place the apples. Quarter the oranges, then remove the peels from one orange (leave the peels on the second orange). Add to the pot with the cinnamon sticks, cloves, and any optional spices. Cover with the water—you'll need at least 1 1/2 inches of open space at the top of the pot for the cider to simmer; add less of the water if your pot isn't quite large enough to hold it all and maintain that space.
  
• Bring the water to a rapid simmer over high heat. Reduce the heat to low, cover, and let simmer for 2 hours, until the apples and oranges are completely soft.
  
• Remove the orange sections with the peels still on (leave the second, peeled orange in). With a potato masher, mash the fruit against the bottom of the pot to break it down and release more flavor (if you don't have a masher, use a wooden spoon and press the fruit on the side of the pot). Continue simmering, uncovered, for 1 hour more. Your kitchen will smell amazing.
  
• Strain the cider through a fine mesh strainer or a cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
• If desired, return the strained cider to the pot (remove any remaining solids from the pot first). Add the maple syrup or brown sugar and the vanilla, stirring to combine and heating the cider gently if desired. Taste and adjust the sweetness as desired, adding 1 tablespoon of sweetener at a time (the amount you need will vary based on personal taste and the tartness of the apples). Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.

Video

Notes

• FOR SLOW COOKER APPLE CIDER: Add the apples, oranges, spices, and water as directed to a slow cooker. Cook on LOW for for 6 to 8 hours or on HIGH for 3 to 4 hours. Roughly an hour before the cider is done, remove the unpeeled oranges and mash the remaining fruit in the slow cooker. Strain the cider into a clean pitcher or bowl, then stir in the syrup and vanilla. 
• FOR INSTANT POT APPLE CIDER: Add the apples, oranges, spices, and water (make sure it’s enough to cover the ingredients) to an Instant Pot and stir. Cover and cook on HIGH for 15 minutes, then let the pressure release naturally. Remove the unpeeled oranges, and mash the remaining fruit. Strain the cider into a clean pitcher or bowl. Stir in the syrup and vanilla. 
• TO STORE: Refrigerate cider in an airtight storage container (a glass carafe or jar works well) or covered pitcher for up to 1 week.
• TO REHEAT: Very gently rewarm the cider in a pot on the stovetop over low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe bottle or jar for up to 3 months. Place the frozen cider container in a bowl (to catch any runoff), then let it thaw overnight in the refrigerator before serving.
• TO MAKE AHEAD: For ease, freeze your cider in large ice cube trays. You can use the frozen cubes for smoothies or slushies. Or, you can let the cubes thaw and enjoy them as is, mixed into a cocktail (hello, Hot Buttered Bourbon), or in recipes like Apple Cider Caramel Sauce or Apple Cider Chicken.

Nutrition

Serving: 1cup (of 12) | Calories: 134kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Potassium: 256mg | Fiber: 5g | Sugar: 27g | Vitamin A: 155IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 0.4mg

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The next time you are tasked with feeding a large group, might I suggest a triple batch of Taco Soup? It’s an easy, delicious, and quick budget meal everyone will love!

A budget-friendly dinner done in just 10 minutes!

I’m not precisely sure what it is about many Mexican-inspired recipes that allow them to taste so good for so little dinero, but this easy taco soup is the concept incarnate.

A mere read of the ingredients—white beans, corn, tomatoes, and spices—may leave you skeptical, but trust me, it is excellent!

This taco soup boasts a tantalizing Southwest flavor (like this Crockpot Chicken Enchilada Soup), and the lovely contrast of the creamy beans with the crunchy chips pleases with every bite.

While this taco soup is by no means comparable to a truly authentic Mexican recipe or a stew that has been simmering on the stove all day, when you are looking for a quick, healthy, and tasty meal, it is hard to find a recipe better suited for the task (although, this Vegetarian Chili is equally as wonderful).

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• White Beans. Packed with protein and loaded with fiber, the white beans make this easy taco soup filling and satisfying. (They’re also my secret ingredient in this Mexican-inspired Breakfast Quesadilla.)
• Diced Tomatoes. Lend this simple soup bold and robust tomato flavor. Try fire-roasted tomatoes for a little extra heat and depth if you’d like some extra pizzaz.
• Mexican Corn. While fresh or frozen corn is usually my preference (like in this Grilled Corn Salad), in this case, canned Mexican corn is a great option since it contributes tons of extra flavor without needing to spend extra cash.
• Water. When preparing soup on a budget, water is the obvious choice for a cooking liquid because it’s FREE. Plus it’s calorie-free and sodium-free too!.
• Parsley. Adds color and freshness.
• Spices. Other taco soups often call for a packet of taco seasoning or ranch powder. While delicious, they’re often packed with sodium. Instead, this recipe calls for a homemade spice blend of cumin, chili powder, oregano, garlic powder, and onion powder.

Recipe Variations

• Taco Soup with Ground Beef or Turkey. If you like, you can sauté lean ground beef or ground turkey on the side, pat it dry, then stir it into the soup at the end. (Or try this Healthy Turkey Chili.)
• Taco Soup with Chicken. Stir in some cooked, shredded chicken to the soup while it simmers. Here’s How to Cook Shredded Chicken.
• Taco Soup with Black Beans. Swap the white beans for black beans.

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Taco Soup

An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. It's ready in just 10 minutes!

Course Soup

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cans Great Northern Beans (14-ounce cans) rinsed and drained
• 1  can diced tomatoes in their juices (28 ounces)
• 1 can Mexican-style corn (14 ounces) drained
• 1 cup water
• 2 tablespoons chili powder
• 2 teaspoons dried parsley flakes
• 2 teaspoons ground cumin
• ¾ teaspoon dried oregano
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• Toppings: Crushed tortilla chips freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado

Instructions

• Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
  
• Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
  

Video

Notes

• TO STORE: This easy taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
• TO FREEZE: Store easy taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
• TO REHEAT: Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.

Nutrition

Serving: 1(of 6) without toppings | Calories: 81kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg

Give your fall baking list an upgrade with these scrumptious Pumpkin Oatmeal Cookies. They’re the right amount of sweet, perfectly chewy, and are made with healthy ingredients.

The coziest cookies you’ll ever eat!

If you’re the first in line for pumpkin spice lattes every fall (er, late summer) and always help yourself to a second slice of pumpkin pie on Thanksgiving, let me introduce you to a new way to work some pumpkin goodness into your life: pumpkin oatmeal cookies!

When you’re craving cozy pumpkin flavor, these cookies deliver:

• Pumpkin Spice. Need I Say More? My fall baking list always includes something with pumpkin and warm spices. While I’m a huge fan of Healthy Pumpkin Bread and Pumpkin Sheet Cake, there’s just something extra special about these delightful little cookies.
• The Perfect Texture. Chewy on the outside and tender and moist on the inside, they’ve got the ideal pumpkin cookie texture (just like these Pumpkin Snickerdoodles).
• The Maple Glaze is Next Level. While there are many who might turn down a regular oatmeal cookie (not these Healthy Oatmeal Cookies or my classic Oatmeal Cookies though), these pumpkin cookies with that heavenly maple glaze can’t be ignored.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• White Whole Wheat Flour. I opted to use white whole wheat flour for this recipe because it contains more nutrients than white flour.
• Pumpkin Puree. For delicious pumpkin flavor and a nutrition boost! Pumpkin is rich in vitamins and helps keep these as low calorie pumpkin oatmeal cookies. (If you want to use up your leftover pumpkin puree, try this Pumpkin Oatmeal.)
• Rolled Oats. Along with the pumpkin, oats are the co-star of these cookies. They give the cookies their texture. Packed with fiber, oats are also a healthy addition to these cookies.
• Pumpkin Pie Spice. The blend of spices we’ve all come to know and love in our pumpkin-flavored treats.
• Cinnamon. Because when it comes to pumpkin, you can never have enough cinnamon.
• Coconut Sugar. Although coconut sugar is a natural sweetener, it provides all the caramel-like goodness that these cookies need. You could also use light brown sugar if you prefer.
• Egg Yolk. Important for the perfect chewy texture.
• Maple Syrup. Another way to add natural sweetness to these cookies. Plus, it tastes incredible with pumpkin!
• Vanilla. Vanilla makes these cookies taste extra warm and cozy.
• Maple Glaze. An optional but highly recommended finishing touch.

How to Make Pumpkin Oatmeal Cookies

Melt the Coconut Oil. Preheat the oven.

Mix the Dry Ingredients. Whisk the dry ingredients together.

Mix the Wet Ingredients. Stir the sugar into the oil, then whisk in the remaining wet ingredients.

Prepare the Dough. Stir the wet ingredients into the dry.

Get Ready to Bake. Drop cookie dough balls onto a baking sheet.

Bake. Bake pumpkin oatmeal cookies at 350 degrees F for 11 to 12 minutes. Make the glaze.

Frost the Cookies. ENJOY!

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Pumpkin Oatmeal Cookies

These healthy pumpkin oatmeal cookies are soft and chewy, and they're made with maple syrup, coconut oil, and whole grains. So easy!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 cookies

Calories 185kcal

Author Erin Clarke / Well Plated

Ingredients

For the Pumpkin Oatmeal Cookies:

• ½ cup coconut oil
• 1 cup white whole wheat flour (plus 2 tablespoons)
• ¾ cup old-fashioned rolled oats
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup packed coconut sugar or substitute light brown sugar
• 1 large egg yolk at room temperature
• ½ cup pumpkin purée not pumpkin pie filling
• ⅓ cup pure maple syrup
• 1 teaspoon pure vanilla extract

For the Maple Glaze (optional):

• ½ cup powdered sugar sifted
• ½ to 1 tablespoon milk any kind of dairy or non-dairy milk you like or cream
• 1 tablespoon pure maple syrup
• ¼ teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a microwave-safe medium bowl, melt the coconut oil and set aside to cool.
• In a large bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  
• To the bowl with the coconut oil, add the coconut sugar, and stir until well combined. Once combined, whisk in the egg yolk. Add the pumpkin, maple syrup, and vanilla, and whisk until the mixture is well blended. It will be very thick.
  
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
  
• Stir and fold the batter by hand with a rubber spatula or spoon, just until combined and the flour disappears. The dough will be very thick and will seem dry, but keep stirring and folding and it will come together. Do not overmix.
  
• With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls. Roll into balls and place on the baking sheet, leaving about 1 1/2 inches between each. Lightly flatten the tops of the balls to help the cookies spread in the oven, but do not flatten them completely.
  
• Bake the cookies for 11 to 12 minutes, until very lightly browned on the edges, dry to the touch, and still appearing soft in the centers. Allow the cookies to cool 4 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
  
• While the cookies cool, make the glaze: In a medium bowl, whisk together the powdered sugar, 1/2 tablespoon milk, maple syrup, and vanilla until evenly combined. If the glaze is too thick to drizzle, add additional milk 1/2 teaspoon at a time until you reach your desired consistency.
• To frost: Transfer the cookies to a plate or clean sheet of parchment. Dip a fork into the glaze and drizzle it over the top of the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze sets, about 20 minutes. Enjoy!
  

Notes

• TO STORE: The cookies’ flavor is best on Day 2. Store leftovers in an airtight storage container lined with paper towels at room temperature for up to 1 week.
• TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cookie, without glaze | Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Potassium: 69mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1382IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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