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17 of Our Best Meat Free Recipes

First and foremost, let me state that our blog is not a vegetarian food blog. We have our share of recipes featuring beef, chicken, pork, and more. However, from time to time, we enjoy vegetarian recipes. We are sharing some of our favorite meat free recipes here.

Note: We understand that during quarantine, meat selection at some grocery stores is limited. Hope this post helps you come up with ideas for your family meals.

Tasty Meat Free Recipes You’re Gonna Love

Anytime I try to sneak in a “meat free” recipe at home, my husband gives me a weird look. And then he sneaks in a comment ” You know what would be REALLY good in this?” LOL. True story. He is definitely a meat and potatoes kind of guy.

Reasons why working meat free recipes into your meal routine makes sense:

  1. Meat is relatively expensive. Cutting back helps you stretch your grocery budget.
  2. Your body could use a break. Consult your doc for specific advice, but personally, my body enjoys a digestive break when I work in more meals with lots of veggies vs. all the protein.
  3. Variety. Meat and potatoes (or chicken, or pork…) …mix things up by trying new recipes. You might be surprised.
  4. Availability. At the time this post was written, the availability of certain meat, chicken, pork, and seafood is limited in certain areas due to the COVID-19 quarantine. These recipes can help you during this time.

Our Best Meat Free Recipe Ideas:

Hearty Cabbage Soup

Cabbage Soup Recipe
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3.5 from 2 votes

Hearty + Healthy Cabbage Soup

Every bowl of this savory cabbage soup is packed with colorful veggies. Slow simmered to perfection, this flavorful soup is wholesome and filling.
Course Soup
Cuisine American
Keyword cabbage soup
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 10
Calories 86kcal
Author Buy This Cook That

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 onion peeled, chopped
  • 2 stalks celery chopped, with leaves
  • 2 carrots large, chopped
  • 1/2 head cabbage chopped
  • 2 bell peppers seeded, chopped
  • 2 cups broccoli chopped
  • 2 cups cauliflower chopped
  • 1 zucchini chopped
  • 15 ounces diced tomatoes undrained
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth or vegetable broth
  • hot sauce optional, to taste

Instructions

Stovetop Instructions

  • Wash and prepare all vegetables according to recipe list.
  • In a large soup pot, heat olive oil to medium high. Stir in the garlic, onion, celery and carrots. Cook and stir until the garlic is golden and the onions are transclucent, about 10 minutes.
  • Add the remaining vegetables. Sprinkle with salt and pepper. Cook and stir for 10-15 minutes. The vegetables will be crisp tender.
  • Next stir in the undrained tomatoes, broth, bay leaves, and Italian seasoning. Combine and bring to a low boil, stirring frequently.
  • Reduce heat to a simmer, cover, and cook for 1 – 2 hours, stirring occasionally, until the carrots are tender. Season with more salt, pepper, and hot sauce to taste.

Crockpot / Slowcooker Instructions

  • Wash and prepare vegetables according to recipe list.
  • In a 6 quart crockpot or slowcooker, stir together all ingredients.
  • Cover and cook on low for 8 hours or on high for 4-5 hours.

Nutrition

Serving: 1g | Calories: 86kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 791mg | Potassium: 569mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3066IU | Vitamin C: 92mg | Calcium: 73mg | Iron: 1mg

Ricotta Stuffed Shells

a plate of pasta shells stuffed with ricotta and spinach filling
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3 from 2 votes

Spinach + Basil Ricotta Stuffed Shells

A delicious pasta dinner idea. Jumbo pasta shells are filled with a creamy, savory ricotta filling featuring fresh baby spiach and basil. Topped with marinara and melty mozzarella.
Course Pasta
Cuisine Italian
Keyword stuffed shells
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 Servings
Calories 510kcal
Author Buy This Cook That

Ingredients

  • 12 ounces jumbo pasta shells
  • 2 cups ricotta cheese
  • 3/4 cup parmesan cheese divided
  • 1/4 cup sour cream
  • 1 teaspoon dried Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 egg lightly beaten
  • 1 cup baby spinach leaves heaping, chopped
  • 1/2 cup basil leaves chopped
  • 2 cups marinara sauce
  • 4 ounces mozzarella cheese

Instructions

  • First, prepare the pasta shells according to package directions for AL DENTE. You want to slightly undercook the shells so they won’t be too soft after baking. Drain and set aside.
  • Preheat oven to 350 degrees Fahrenheit. Spoon about 1/2 cup of the marinara sauce into the bottom of a lightly greased 8×10 baking dish. Set aside.
  • In a large bowl, stir together the ricotta cheese, 1/2 cup of parmesan cheese, sour cream, salt, pepper, and all seasonings. Combine until smooth. TASTE it and re-season to your preference. Then add the egg.
  • Gently fold in the fresh chopped spinach and basil until well incorporated.
  • Next, transfer the ricotta filling to a piping bag (or ziplock bag). Snip off of the end and fill each shell with the mixture.
  • Place each shell into the baking dish on top of the marinara. Repeat until all shells have been filled.
  • Spoon the remaining sauce over the top of the shells and top with mozzarella cheese. Sprinkle with parmesan.
  • Cover and bake for 30 minutes. You can remove the foil during the last 5 minutes of baking if desired to melt the cheese until bubbly.

Nutrition

Serving: 1g | Calories: 510kcal | Carbohydrates: 51g | Protein: 28g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 1132mg | Potassium: 566mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1618IU | Vitamin C: 7mg | Calcium: 464mg | Iron: 3mg

Tomato + Pesto Portabella Mushrooms

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5 from 5 votes

Hello, Portabellos! Marinated Tomato and Pesto Portabello Mushrooms

This recipe for portabello mushrooms is out of this world good. Stuffed with marinated tomatoes, topped with melty cheese and basil pesto, you can enjoy this as a hearty side dish or a meat-free dinner.
Course Side Dish
Cuisine Italian
Keyword portabella mushrooms, portabello mushrooms
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 198kcal
Author Buy This Cook That

Ingredients

  • 6 large portabello mushroom caps
  • 1 to mato diced
  • 1 cup cubed mozzarella cheese
  • 1/2 cup prepared pesto
  • 2 TB olive oil divided
  • 1 TB balsamic vinegar
  • 1/2 tsp minced garlic
  • Pinch of salt
  • Pinch of black pepper

Instructions

  • Preheat oven to 400 degrees.
  • In a small bowl, combine the tomatoes, balsamic vinegar, garlic, 1 teaspoon of the olive oil, salt and pepper. Stir and let rest at room temperature while preparing the mushrooms.
  • Wash and pat dry the mushroom caps. Gently scrape the inside of the mushrooms. Brush both sides lightly with the remaining olive oil.
  • Flip the mushrooms so the smooth side is down on a wire rack over a baking pan. Evenly spoon the marinated tomato mixture into each mushroom. Top with cheese cubes.
  • Position oven rack into top position. Bake for about 10 minutes, until the cheese is melted and the mushrooms are firm-tender. Broil for 1 – 2 minutes to toast the cheese if desired.
  • Remove from oven, and spoon pesto over the top of each mushroom.

Nutrition

Serving: 1Mushroom | Calories: 198kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 318mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Calcium: 130mg | Iron: 0.5mg

Broccoli Cheddar Soup

A woman dipping a spoon into a bowl of broccoli cheddar soup
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5 from 1 vote

Broccoli Cheddar Soup

Warm, creamy, and full of flavor, this easy recipe for Broccoli Cheddar Soup will be your new fave. Made 100% from scratch in one pot, too!
Course Soup
Cuisine American
Keyword broccoli cheddar soup
Prep Time 30 minutes
Cook Time 30 minutes
Servings 10
Calories 338.47kcal
Author Buy This Cook That

Ingredients

  • 6 tablespoons butter
  • 1 onion small, peeled, finely diced
  • 1/3 cup all purpose flour
  • 2 cloves garlic finely minced
  • 5 1/2 cups vegetable broth more as needed for desired consistency
  • 9 cups broccoli fresh, washed, trimmed, chopped into 1/2 inch sized pieces (stems and florests)
  • 2 cups half & half
  • 3/4 teaspoon nutmeg more to taste
  • 3/4 teaspoon black pepper more to taste
  • 3 1/2 cups sharp cheddar cheese shredded
  • salt to taste

Instructions

  • First, in a large pot melt the butter over medium heat. Stir in the onion and cook until soft, about 5 minutes.
  • Then add the garlic. Cook and stir constantly for 1 minute.
  • Next whisk in the flour, stirring constantly until the mixture is smooth and bubbly, about 2 minutes.
  • Gradually whisk in the vegetable broth until smooth. Stir in the broccoli. Bring to a low boil while stirring frequently.
  • Reduce the heat to low and simmer until the broccoli is tender, about 8 – 10 minutes. (Cook longer if you prefer soft broccoli.)
  • Next, add the half & half, nutmeg, and pepper. Using a handheld blender, break up some of the broccoli pieces in the pot. This step is 100% optional, but helps give the soup a nice consistency.
  • Remove the pot from heat and stir in the shredded cheese until melted and well combined. Salt to taste.

Nutrition

Serving: 1g | Calories: 338.47kcal | Carbohydrates: 14.26g | Protein: 14.28g | Fat: 25.9g | Saturated Fat: 16.21g | Cholesterol: 77.5mg | Sodium: 870.13mg | Potassium: 381mg | Fiber: 2.5g | Sugar: 3.31g | Vitamin A: 1563.08IU | Vitamin C: 74.49mg | Calcium: 380.1mg | Iron: 1.12mg

Baked Ziti

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4.25 from 12 votes

Spinach Alfredo Baked Ziti

Deliciously easy, this recipe for baked ziti is creamy, with alfredo sauce, three cheeses, and fresh spinach. So good, your entire family will love it.
Course Pasta
Cuisine Italian
Keyword baked ziti, Bertolli, best pasta sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 Servings
Calories 465kcal
Author Buy This Cook That

Ingredients

  • 1.5 cups ricotta cheese
  • 2 cups mozzarella cheese shredded, divided
  • 1 egg beaten
  • 1/4 cup basil leaves chopped
  • 1/4 teaspoon black pepper
  • 8 ounces ziti pasta cooked al dente, drained, hot
  • 15.2 ounces Bertolli Creamy Alfredo Sauce with Cauliflower & Milk
  • 2 handfuls baby spinach chopped
  • 1/4 cup bread crumbs
  • 1/4 cup parmesan cheese shredded

Instructions

  • First, preheat your oven to 350 degrees Fahrenheit.
  • In a small bowl, stir together the ricotta cheese, 1 1/2 cups of shredded mozzarella, egg, basil, and black pepper until combined. Set aside.
  • Then in a separate bowl, combine the hot, prepared pasta, fresh spinach, Bertolli Creamy Alfredo Sauce with Cauliflower & Milk. Fold in the ricotta mixture.
  • Transfer to an 8×11 baking dish. Sprinkle with the remaining mozzarella, bread crumbs and parmesan cheese.
  • Cover with foil and bake for 30 minutes. Uncover and pop under the broiler for 2 – 3 minutes until the cheese is golden brown and melted.

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 38g | Protein: 26g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 126mg | Sodium: 896mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1590IU | Vitamin C: 3mg | Calcium: 397mg | Iron: 1.6mg

Mushroom Wraps

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4.84 from 6 votes

Balsamic Portabella Mushroom Wraps

This sandwich wrap recipe is full of tender, savory mushrooms, crisp romaine lettuce, ripe tomatoes, and topped with a fast-fresh basil mayonnaise that brings all of the flavors together.
Course Sandwich
Cuisine Italian
Keyword mushroom wraps, portabella mushrooms, portobello mushrooms
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 Half Wrap
Calories 390kcal
Author Buy This Cook That

Ingredients

For the Basil Mayo

  • 1 cup mayonnaise
  • 1 cup basil leaves fresh, packed
  • 2 cloves garlic crushed
  • juice of half a lemon
  • sea salt to taste
  • black pepper to taste

For the Mushroom Wraps

  • 4 portabella mushrooms large, cleaned, dried, stem and gills removed
  • 4 tablespoon balsamic vinegar
  • 3 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 spinach wraps large
  • 3 cups romaine lettuce chopped
  • 1 tomato sliced
  • 1/2 cup parmesan cheese shredded

Instructions

For the Basil Mayo

  • In a small food processor add the mayo, fresh basil leaves, crushed garlic cloves, the juice of half a lemon.
  • Pulse and process until the basil is chopped and the mixture is the desired consistency.
  • Taste, add salt and pepper as desired, and pulse again to combine.
  • Transfer to a bowl or small jar and chill until ready to serve.

For the Mushroom Wraps

  • First, prepare the clean and dry portabella mushrooms by removing the stem and scooping out the gills (soft inside brown material) with a small spoon.
  • In a small bowl, combine the balsamic vinegar, olive oil, salt and pepper.
  • Next, brush both sides of the mushrooms with the balsamic mixture. Turn them cap side DOWN on a baking sheet. Pour the remaining balsmic and oil over the mushrooms. Set aside for several minutes to give the mushrooms time to absorb the flavors.
  • Heat a well-oiled grill or grill pan to medium high. Place the mushrooms cap side DOWN on the grill. Grill approximately 3 – 4 minutes. Flip, and cook an additional 3 – 4 minutes.
  • Then transfer to a dish and cover with foil. When ready to serve, slice the mushrooms into thin strips.
  • To assemble, evenly spread the basil mayo over a spinach wrap. Place a handful of chopped lettuce in the center. Top with tomato slices, parmesan cheese, and the mushroom strips.
  • Carefully fold the mushroom wrap by tucking in each side, then folding the wrap over on itself, burrito style. Slice and serve with more of the basil mayo if desired.

Nutrition

Serving: 0.5Wrap | Calories: 390kcal | Carbohydrates: 23g | Protein: 7g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 579mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1940IU | Vitamin C: 3.5mg | Calcium: 169mg | Iron: 2.4mg

Bucatini Pasta in Chianti Sauce

Bucatini Pasta in Chianti Sauce | Buy This Cook That
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5 from 4 votes

Bucatini Pasta in Chianti Sauce

Hearty bucatini pasta is served in a homemade Chianti Classico sauce. Flavored with rich Chianti Classico wine, roasted garlic, olives and fresh basil, this pasta recipe is easy and soon to be your new favorite.
Course Pasta
Cuisine Italian
Keyword bucatini pasta
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 Servings
Calories 382kcal
Author Buy This Cook That

Ingredients

  • 1 head garlic
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons extra virgin olive oil divided
  • 1 shallot peeled and finely sliced
  • 1/2 cup olives sliced, black or green
  • 2/3 cup Santa Margherita Chianti Classico Riserva
  • 28 ounces crushed tomatoes
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 12 ounces bucatini pasta prepared to package directions
  • 1/4 cup reserved pasta cooking water
  • 1/2 cup parmesan cheese shredded, plus optional amount for serving
  • 3 tablespoons basil fresh, chopped, plus more for serving

Instructions

  • Preheat oven to 350 degrees. Slice the end off of a whole head of garlic. Place the garlic in foil and drizzle with one teaspoon of the olive oil. Fold the foil to secure the garlic so the oil will not spill out. Bake in the oven for 45 minutes. Remove and set aside.
  • In a large sauce pan or skillet, heat one tablespoon of olive oil over medium heat. Cook the shallots for 5 minutes, stirring frequently, until they are tender and translucent.
  • Stir in the olives and cook another 2 – 3 minutes until heated through.
  • Add the Santa Margherita Chianti Classico Riserva, crushed tomatoes, pressed roasted garlic, salt and pepper. Stir to combine well. Bring to a low boil, stirring frequently.
  • Reduce to low and simmer for 20 minutes, stirring occasionally.
  • Prepare the bucatini pasta according to package directions for al dente. When done, using tongs, directly transfer the bucatini from the cooking water to the prepared chianti sauce.
  • Add the remaining olive oil and 1/4 cup of pasta water. Toss the pasta into the chianti sauce using the tongs until heated through. 
  • Fold in the parmesan cheese and basil, tossing to combine. 
  • Serve hot with additional parmesan and basil if desired.

Notes

Time can be reduced by using store-bought roasted garlic, or by preparing it ahead of time in bulk. (You can store the extra in small jars of olive oil at room temperature.)
This recipe is best served with al dente pasta. 
Adjust the amount of pasta water needed based on your preference. It helps the starches in the pasta form a thickened sauce that clings to the bucatini.
Nutritional value does not include the addition of extra cheese or basil. 

Nutrition

Serving: 1g | Calories: 382kcal | Carbohydrates: 55g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 585mg | Potassium: 554mg | Fiber: 4g | Sugar: 7g | Vitamin A: 445IU | Vitamin C: 14.1mg | Calcium: 172mg | Iron: 2.7mg

Grilled Citrus Spring Salad

This healthy Grilled Citrus Spring Salad is loaded with seasonal asparagus, sliced radishes, and peas. Plus extra flavor from feta cheese and glazed pecans.
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5 from 2 votes

Grilled Citrus Spring Salad

Bursting with flavor, crunch, and texture, this gorgeous spring salad features a homemade Grilled Citrus Vinaigrette, seasonal spring vegetables, feta cheese, and sweet, candied pecans. 
Course Salad
Cuisine American
Keyword spring salad
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 353kcal
Author Buy This Cook That

Ingredients

  • 2 oranges one sliced, one cut in wedges
  • 2 lemons one sliced, one cut in wedges
  • 5 cups spring salad greens
  • 8 radishes thinly sliced, about 1 cup
  • 12 asparagus spears chopped, about 1 cup
  • 1 cup green peas
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 cloves garlic pressed
  • 1/2 teaspoon citrus zest
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup Emerald® Glazed Pecans
  • 1/4 cup Feta cheese crumbles

Instructions

  • Prepare all of your vegetables as noted in the recipe above. Set aside.
  • Heat your grill to 400 degrees. Make sure it is cleaned and oiled.
    Place the citrus slices and wedges on the grill. Grill each side for a minute or two. All you are looking for is to warm them through and get gorgeous grill marks.
    Transfer the grilled oranges and lemons to a dish and set aside.
  • To make the vinaigrette, you will use the juice of the grilled citrus WEDGES. In a small jar, combine warm orange juice, lemon juice, extra virgin olive oil, honey, cider vinegar, garlic, salt, pepper, a bit of citrus zest. Shake well.
  • Arrange a large serving platter or bowl with the spring greens and grilled citrus slices.
  • In a smaller bowl, toss the radishes, asparagus, and peas with 1/4 cup of the prepared vinaigrette. Scoop the vegetables and arrange on the bed of salad greens.
  • Top the salad with a the Glazed Pecans and sprinkle with feta cheese. Serve with additional dressing if desired.

Notes

Nutritional value is calculated using ALL of the vinaigrette. However, you will likely only use half of it, so the calorie and carb count is technically lower than what is listed.

Nutrition

Serving: 1Serving | Calories: 353kcal | Carbohydrates: 38g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 327mg | Potassium: 480mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1420IU | Vitamin C: 100.7mg | Calcium: 130mg | Iron: 2.6mg

Pineapple Pepper Rice

Pineapple Pepper Rice
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0 from 0 votes

Pineapple Pepper Rice

A tasty rice side dish with sweet bell peppers, pineapple and cilantro.
Course Side Dish
Cuisine American
Keyword pineapple rice
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Calories 301kcal
Author Buy This Cook That

Ingredients

  • 1 1/2 cups uncooked brown rice not instant or quick cook
  • 2 1/2 cups chicken broth
  • 1 teaspoon vegetable all purpose seasoning blend
  • 1 cup chopped white onion
  • 1 cup chopped bell peppers any color or mix
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 cup crushed pineapple undrained
  • 3 tablespoons soy sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 1 tablespoon fresh chopped cilantro

Instructions

  • In a pot with a tight fitting lid, combine rice, chicken broth and vegetable seasoning. Bring to a low boil, stir. Cover with lid, reduce heat to low and simmer for 20 minutes or according to package cooking time. Do not stir while cooking.
  • Chop onion and bell peppers into small diced pieces. Set aside.
  • When rice is done cooking, heat garlic and oil on medium heat in a separate large skillet. Add onions and peppers, stir and saute for 5 to 10 minutes until vegetables start to soften.
  • Stir in crushed pineapple, soy sauce, ginger and pepper. Reduce heat to a simmer. Add rice, combine well. Heat through, about 5 minutes. Add cilantro and serve.

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 56g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 866mg | Potassium: 443mg | Fiber: 4g | Sugar: 15g | Vitamin A: 840IU | Vitamin C: 49.6mg | Calcium: 59mg | Iron: 2mg

Hashbrown Casserole

A serving spoon piled high with cheesy potato casserole
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5 from 1 vote

Cheesy Ranch Hashbrown Casserole

A tried and true family favorite! Perfect for all of your family gatherings, this hashbrown casserole is loaded with flavor.
Course Side Dish
Cuisine American
Keyword hashbrown casserole
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12 Servings
Calories 375kcal
Author Buy This Cook That

Ingredients

  • 3 cups Borden® Cheese Thick Cut Cheddar divided
  • 16 ounces sour cream
  • 21 ounces cream of mushroom soup 2 regular sized cans
  • 1 ounce dry ranch seasoning mix 1 package
  • 32 ounces frozen hashbrowns
  • 1 stick butter melted
  • 3/4 cup French fried onions

Instructions

  • First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8×12 baking pan with non stick spray.
  • In a large bowl, stir together 2.5 cups of the shredded cheese, sour cream, soup, and ranch mix until well combined.
  • Next, fold in the hashbrowns, working from the bottom to make sure the cheese mixture is well incorporated into the potatoes.
  • Transfer the hashbrown mixture to the prepared baking dish. Pour melted butter evenly over the top.
  • Sprinkle the top with the remaining cheddar cheese and add French fried onions.
  • Cover loosely with foil and bake for 1 hour. Remove the foil and bake an additional 10 minutes until the top is golden and the cheese is bubbly.

Nutrition

Serving: 1g | Calories: 375kcal | Carbohydrates: 20g | Protein: 12g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 848mg | Potassium: 359mg | Fiber: 1g | Sugar: 1g | Vitamin A: 754IU | Vitamin C: 7mg | Calcium: 257mg | Iron: 1mg

French Onion Soup

Foolproof French Onion Soup
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5 from 1 vote

French Onion Soup

Delicious, savory, and so simple, this foolproof recipe for French Onion Soup is a family favorite. Made with caramelized yellow onions, beef broth, dry white wine and simple seasonings. Topped with toasted, cheesy bread.
Course Soup
Cuisine French
Keyword French onion soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings
Calories 504kcal
Author Buy This Cook That

Ingredients

For the French Onion Soup

  • 4 tablespoons butter
  • 7 yellow onions peeled, halved, sliced (8 cups sliced)
  • 1 teaspoon sea salt
  • 1 teaspoon brown sugar
  • 4 tablespoons all purpose flour
  • 3/4 cup dry white wine
  • 6 cups Swanson® Beef Broth
  • 1 bay leaf
  • 1/2 teaspoon black pepper more to taste

For the Cheese Bread

  • 1 loaf French bread cut into 1 inch slices
  • 4 tablespoons butter or olive oil
  • 8 ounces Gruyere cheese sliced or shredded
  • 4 ounces cheddar cheese sliced or shredded

Instructions

For the French Onion Soup

  • In a large pot or dutch oven, melt the butter over medium heat.
  • Layer in the sliced onions and sea salt and let cook WITHOUT stirring for 15 minutes. 
  • After 15 minutes have passed, reduce heat to medium low. Stir the brown sugar into the onions. 
  • Stir and continue to cook, stirring frequently, until the onions are golden brown, about 10 minutes.
  • Add the flour and stir into the onions. Cook and stir for 3 – 5 minutes until the flour is well incorporated and the consistency of paste. 
  • Pour the white wine over the cooked onion mixture, scraping the brown bits from the bottom of the pot. Stir until the mixture is thick.
  • Gradually add the Swanson® Beef Broth, stirring well to combine. Add the bay leaf and pepper.
  • Heat to a low boil, stirring frequently. Reduce heat to a simmer and cook, stirring occasionally, until the soup has thickened, about 15 minutes.

For the Cheese Bread

  • Turn on oven broiler. 
  • Lightly brush the sliced French bread with butter or olive oil. Arrange in a single layer on a baking sheet. Place under the broiler for 1 – 2 minutes until lightly toasted.
  • Remove the bread from the oven and evenly top each slice of bread with the two types of cheese. 
  • Return the bread to the broiler for another 1 – 2 minutes, watching carefully so it does not burn. The bread is done when the cheese is melted and the bread is browned.

To Serve

  • Ladle the prepared French Onion Soup into bowls. Top each bowl with prepared cheese bread, placing the cheese side up. Serve with additional pieces of cheese bread if desired.

Notes

Nutritional information may vary based on the type of bread and cheese used.

Nutrition

Serving: 1Bowl with 2 Slices of Cheese Bread | Calories: 504kcal | Carbohydrates: 41g | Protein: 21g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 1505mg | Potassium: 354mg | Fiber: 2g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 7.1mg | Calcium: 449mg | Iron: 2.7mg

Roasted Vegetable Pizza

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5 from 3 votes

Roasted Vegetable Alfredo Pizza

Author Buy This Cook That

Ingredients

  • 3/4 cup RAGÚ Cheese Creations Classic Alfredo Sauce 21.5 oz jar (more to taste)
  • 1 cup fresh broccoli florets chopped
  • 1 medium tomato sliced
  • 1/2 cup finely sliced red onion
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup shredded Parmesan cheese
  • 2 TB olive oil divided
  • For the Pizza Crust
  • 2 cups AP flour
  • 1 TB fast acting yeast
  • 1 TB sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2/3 cup warm water plus additional 1 – 2 TB if needed

Instructions

  • Preheat oven to 375 degrees. Brush a baking sheet lightly with a little of the olive oil. Spread the broccoli and onions in a single layer on the baking sheet. Drizzle with 1 TB of olive oil, and toss with your hands to coat.
  • Roast the vegetables in the oven for about 15 minutes while preparing the pizza dough.
  • For the crust, in a large bowl stir together half of the flour with all other dry ingredients. Stir in the water and combine well. Gradually work in the remaining flour. Add additional 1 – 2 tablespoons of water as needed.
  • Gather the dough into a ball and place in a greased bowl. Cover with a damp, warm towel. Let rest and rise for 15 minutes.
  • Remove the vegetables from the oven, transfer them to another container. On the same baking sheet, press the risen dough onto the pan. Spread it out to desired thickness.
  • Evenly spread the Alfredo sauce on top of the dough. Sprinkle with half of the mozzarella and arrange the roasted vegetables and tomatoes. Top with the remaining mozzarella and Parmesan cheese.
  • Bake for 20 minutes on center oven rack or until the bottom of the crust is golden and the cheese is melted through.

Patatas Bravas

Patatas Bravas is an addictive appetizer that starts with crisp oven-roasted potatoes and is topped with a to-die-for homemade garlic tomato sauce.
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5 from 1 vote

Patatas Bravas with Garlic Tomato Sauce

This Spanish-inspired appetizer recipe is a mouthful of adventure in every bite. Golden, crisp roasted potatoes are topped with a homemade garlic tomato sauce, mayo, and chopped green onions. 
Course Appetizer
Cuisine Spanish
Keyword patatas bravas
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 207kcal
Author Buy This Cook That

Ingredients

  • 4 cups petite potatoes washed, dried, halved
  • 2 tablespoons olive oil divided
  • 4 cloves garlic thinly sliced
  • 1/2 onion diced
  • 2 cups red tomatoes chopped
  • 1/2 tablespoon cider vinegar
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 1/4 teaspoon cayenne pepper
  • 5-6 shakes hot sauce to taste
  • mayonnaise optional
  • green onion optional

Instructions

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss the prepared potatoes with 1 tablespoon of olive oil and season with half of the salt and half the black pepper. 
  • Bake the potatoes for 45 – 50 minutes, flipping each potato halfway through cooking. 
  • While the potatoes are baking, cook the garlic in the remaining olive oil over medium-low heat. Stir constantly and cook until the garlic starts to turn golden. 
  • Add the onions and paprika. Cook and stir the garlic, onions and paprika mixture for about 5 minutes until the onion is translucent. 
  • Stir in the tomatoes. Add the vinegar, remaining paprika, sugar, cayenne, hot sauce and the rest of the salt and pepper. Combine well.
  • Increase heat to medium high. Bring mixture to a boil, stirring frequently. Reduce to low and simmer for 15 minutes until the tomatoes are tender and the sauce thickens slightly.
  • Transfer the tomato sauce to a blender or food processor. Blend until the sauce is smooth. Set aside until the potatoes are done.
  • To serve, arrange the roasted potatoes on a serving dish. Top with a generous amount of the garlic tomato sauce. 
  • Serve with additional tomato sauce, mayonnaise and chopped green onions if desired.

Notes

Nutritional information does NOT include the addition of mayonnaise or green onions.

Nutrition

Serving: 1cup | Calories: 207kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 338mg | Potassium: 851mg | Fiber: 4g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 42.7mg | Calcium: 34mg | Iron: 1.5mg

Okra + Tomatoes

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5 from 2 votes

Poor Girl’s Okra and Tomatoes

A decidedly Southern and simple side dish featuring garden fresh okra and tomatoes. Serve over rice for a fast, wholesome addition to any meal.
Course Side Dish
Cuisine American
Keyword okra and tomatoes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 48kcal
Author Buy This Cook That

Ingredients

  • 4 cups okra thick chopped
  • 3 cups tomato chopped
  • 2 stalks celery chopped, with leaves
  • 1/2 onion chopped
  • 3 cups water
  • 1 tablespoon olive oil
  • 1/2 tablespoon garlic minced
  • 2 teaspoons Cajun seasoning more or less to taste

Instructions

  • In a medium saucepan or pot, heat the garlic in oil over medium-high heat until you smell the garlic.
  • Stir in the okra, celery, and onion. Cook and stir for 5 minutes until they start to brown.
  • Add the tomatoes, water, and cajun seasoning. Stir and simmer for 30 minutes, or until the okra is tender. Stir occasionally while cooking.
  • Taste and re-season as desired. Serve over hot rice.

Nutrition

Serving: 1g | Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 19mg | Potassium: 329mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 20.1mg | Calcium: 55mg | Iron: 0.6mg

Artichoke Dip Tortilla Cups

Spinach Artichoke Dip Tortilla Cups
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5 from 6 votes

Spinach Artichoke Dip Tortilla Cups

Warm and cheesy spinach artichoke dip is baked in crispy, golden tortilla cups for a fun and totally portable snack.
Course Appetizer
Cuisine American
Keyword spinach artichoke dip, tortilla cups
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24
Calories 114kcal
Author Buy This Cook That

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 1/2 cups 2% milk divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups Monterey jack cheese shredded, divided
  • 1 cup grated parmesan cheese
  • 14 ounces artichoke hearts drained, chopped
  • 10 ounces frozen chopped spinach thawed, drained
  • 8 flour tortillas 8 inch, low carb

Instructions

  • Heat butter over medium low heat in a medium sized sauce pan. Whisk in the flour and whisk and cook until smooth and bubbly, about 5 minutes.
  • Gradually whisk in one cup of milk, slowly. Add the salt and pepper. Bring the mixture to a boil, whisking constantly. 
  • Remove from heat and stir in the two types of cheese. Combine until melted. Stir in the artichokes and spinach. Add the additional milk and return to heat and warm through. 
  • Heat oven to 350 degrees. Lightly spray a muffin pan with non stick spray. 
  • Cut 3 circles out of each tortilla. Press each circle into the bottom of each muffin cup. Bake for 8 – 10 minutes until the cups are golden and slightly crisp.
  • Remove the pan from the oven. Fill each cup with a generous portion of spinach artichoke dip. Sprinkle with additional Monterey jack cheese. Return to the oven and broil for 2 – 3 minutes until the cheese is bubbly and golden.
  • Transfer the tortilla cups to a wire rack. Repeat with the process with another 12 cups. Serve warm.

Notes

These are best served warm + fresh so the shell stays crisp. 
They can be reheated, but please note the shell will be soft.

Nutrition

Serving: 1g | Calories: 114kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 281mg | Potassium: 87mg | Sugar: 1g | Vitamin A: 1685IU | Vitamin C: 4.1mg | Calcium: 146mg | Iron: 0.8mg

Baked Omelette

One of my favorite breakfast recipes: Farmer's Baked Omelette.
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4.75 from 4 votes

Farmhouse Baked Omelette

A wholesome + nutritious start to your morning, this no-fuss baked omelette will make your morning amazing.
Course Breakfast
Cuisine American
Keyword baked omelette
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 263kcal
Author Buy This Cook That

Ingredients

  • 2 tbsp salted butter
  • 8 large eggs
  • 4 tbsp McCormick Breakfast Toppers Southwest Chipotle flavor divided
  • 1/4 cup sour cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp baking powder
  • 3 oz cream cheese cubed
  • 1/2 red bell pepper small diced
  • 1 handful fresh baby spinach chopped
  • 1/2 cup Monterrey jack cheese shredded

Instructions

  • Preheat oven to 350 degrees F. Place the butter in an 8 inch skillet or pie dish. Melt in the oven. Swirl the butter around the bottom and sides of the dish to coat all sides.
  • In a large bowl, briskly whisk together the eggs, 3 tablespoons of the McCormick Breakfast Topper, sour cream, salt, pepper and baking soda. Pour into the prepared buttered dish.
  • Evenly drop the cream cheese cubes in the egg mixture. Sprinkle the bell pepper and spinach on top. Bake for 15 minutes.
  • Remove the baked omelette from the oven and sprinkle with the shredded cheese. Return to the oven and bake for 15 minutes.
  • Remove from the oven and sprinkle with the remaining Breakfast Topper. Serve warm.

Notes

Recipe can be made the night before and reheated. Or, make it ahead and bake in the morning.

Nutrition

Serving: 1g | Calories: 263kcal | Carbohydrates: 3g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 257mg | Sodium: 419mg | Potassium: 224mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1535IU | Vitamin C: 14.1mg | Calcium: 142mg | Iron: 1.7mg

Ginger Udon Noodle Soup

Udon noodles are oh so comforting, the perfect chew, satisfying, and especially yummy in this homemade ginger soup.
Print Pin
4.67 from 3 votes

Crave Worthy Udon Noodle Ginger Soup

A slurp worthy soup of satisfying udon noodles in a mushroom and ginger broth.
Course Soup
Cuisine Asian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 151kcal
Author Buy This Cook That

Ingredients

  • 1 tablespoon vegetable oil
  • 3 green onions thinly sliced, white parts and green parts separated
  • 1 1/2 inch piece fresh ginger peeled and grated
  • 1/2 tablespoon minced garlic
  • Pinch crushed red pepper flakes
  • 3 cups sliced mushrooms any
  • 8 cups chicken broth
  • 2 tablespoons rice wine vinegar
  • 15 ounces JSL Fortune Udon Noodles
  • Soy sauce to taste
  • Sriracha sauce for garnish
  • Fresh cilantro for garnish

Instructions

  • In a large sauce pan or pot, heat vegetable oil on medium high. Stir in the grated ginger, garlic, white part of the onions, and red pepper flakes. Cook and stir for 3 to 5 minutes until the garlic is golden and the ginger is aromatic. (The smell is amazing.)
  • Add the fresh sliced mushrooms and stir. Pour the chicken broth over the top and stir in the rice wine vinegar.
  • Bring to a low boil and add the JSL Fortune Udon Noodles. Boil for 2 minutes. Reduce heat to simmer.
  • Season with soy sauce as desired.
  • Serve hot and garnish with Sriracha and fresh cilantro as desired.

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 23g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1499mg | Potassium: 427mg | Fiber: 2g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 24.3mg | Calcium: 23mg | Iron: 1mg

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