Category Archives: The Pioneer Woman

This Bold 5-Ingredient Sheet Pan Steak Supper From The Pioneer Woman Will Brighten Your Table

When it comes to quick and easy five-ingredient meals, you can rely on The Pioneer Woman for a healthy and scrumptious weeknight option. With fresh cherry tomatoes, crunchy bell peppers and juicy cuts of boneless ribeye steaks, this bright and bold sheet pan wonder from Ree Drummond is everything you need in a well-balanced meat and veggie dish. *chef’s kiss*

Related: Simple and Satisfying Recipes That Use 5 Ingredients or Less

Steak Sheet Pan Supper

Active Time: 20 minutes
Total Time: 20 minutes
Yields: 2 servings

Ingredients:

2 red bell peppers, cut into thick rounds
2 yellow bell peppers, cut into thick rounds
1 large yellow onion, cut into thick rounds (large rings only)
2 cups whole cherry tomatoes
Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick
4 tsp Montreal steak seasoning
4 Tbsp olive oil
4 Tbsp salted butter
1 loaf crusty, artisan-style French bread, for serving

Related: The Pioneer Woman’s Cheesiest, Most Comforting Recipes Ever

Directions:

1. Position an oven rack on the highest level in the oven. Preheat the broiler on high.

2. Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.

3. Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren’t touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.

4. Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.

5. Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

Watch the How-To Video for Steak Sheet Pan Supper


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

When it comes to quick and easy meals, you can rely on Ree Drummond for an instant classic family staple. With a plethora of diverse palate-pleasing spices and hearty beans and cheeses, this one-pot wonder from The Pioneer Woman is everything you need from an easy chicken-forward chili recipe. Bon appetit!

Related: Ree Drummond’s Best Holiday Desserts (From Cookies to Cheesecake)

The Pioneer Woman’s Fast White Chicken Chili

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yields: 6 servings

Ingredients:

1 Tbsp ground coriander
1 Tbsp ground cumin
2 tsp dried oregano
½ tsp paprika
½ tsp crushed red pepper flakes
1 tsp kosher salt
½ tsp freshly ground black pepper
3 Tbsp olive oil
4 skinless, boneless chicken breasts (1 ½ to 2 pounds total)
3 cups low-sodium chicken broth
½ cup heavy cream
2 Tbsp masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

Related: 100 Popular Chicken Breast Recipes You Need to Try

Special Equipment: Pressure cooker

Directions:

1. Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.

2. Add olive oil to a pressure cooker, set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.

3. Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.

4. Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.

5. Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.

6. Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

Related: The Pioneer Woman’s Cheesiest, Most Comforting Recipes Ever

Watch the How-To Video:


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Headshot of Ree Drummond set against a close-up of her broccoli and rice casserole

The Pioneer Woman’s Broccoli Rice Casserole is a Comforting Twist on a Classic Side

There are a few things we all crave when we’re sitting down for that iconic Thanksgiving meal: fall flavours, harvest-inspired platters and plenty of soul-warming, comforting options. With that said — as much as we can’t get enough of seasonal classics like stuffing and cranberry sauce — there’s also plenty of room at the table for new spins on savoury side dishes. Enter the queen of home-cooking comfort food, The Pioneer Woman Ree Drummond, and her latest perfect-for-Thanksgiving casserole recipe. 

Made from a delectable mix of long-grain rice, broccoli and a plethora of cheeses, this easy-to-prepare casserole is creamy and oh-so comforting — making it a delicious addition to your Thanksgiving (and everyday, really) dinner table.

Related: The Pioneer Woman’s Must-Try Casserole Recipes

Ree Drummond holding her cheesy broccoli and rice casserole

Best Broccoli Rice Casserole

Total Time: 50 minutes
Serves: 10 to 12

Ingredients:

4 Tbsp (1/2 stick) salted butter
1 medium yellow onion, finely diced
1 clove garlic, grated
4 Tbsp all-purpose flour
1/2 tsp dry mustard
1/4 tsp cayenne
3 cups whole milk
4-oz cream cheese, at room temperature
1/2 cup grated Parmesan
1 tsp freshly ground black pepper
1/2 tsp kosher salt
1/2 tsp paprika
8-oz processed cheese, cubed
3 cups grated sharp Cheddar
8 cups small broccoli florets
6-oz diced pimentos, drained
2 1/2 cups cooked long-grain rice

Related: The Pioneer Woman’s Ultimate Comfort Food Recipes

Directions:

 1. Preheat the oven to 350°F.

 2. In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.

 3. Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.

 4. In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

Looking for more of The Pioneer Woman’s easy comfort-food meals to warm your dinner table? Try one of these recipes from Ree Drummond this week!

Watch The Pioneer Woman and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.


Chicken Fajita Salad

Ree Drummond’s Crowd-Pleasing Chicken Fajita Salad is a Show-Stopping Main

You may not believe it, but Ree Drummond has taken everything you love about chicken fajitas and created a healthy, family-sized meal salad that will please your eyes and your taste buds. Once you’ve grilled your chicken, bell pepper and corn, arrange them on a bed of romaine and butter lettuce along with avocado, lime and Cotija cheese, then finish it with a homemade cilantro-lime dressing. It’s a simple yet impressive dish that will let you show off your presentation skills. Make The Pioneer Woman’s chicken fajita salad the centerpiece on your dinner table tonight, and watch your family devour every morsel!

Related: The Pioneer Woman’s 25 Cheesiest Recipes Ever

Ree Drummond’s Chicken Fajita Salad Recipe

Total Time: 50 minutes
Serves:
6

Fajita Mix Ingredients:
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp garlic powder
1 tsp granulated sugar
1 tsp kosher salt
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper

Salad Ingredients:
4 Tbsp olive oil, plus more for brushing the grill
6 boneless, skinless chicken breasts
2 red bell peppers, quartered
2 yellow bell peppers, quartered
3 ears corn, silks and husks removed, halved crosswise
3 avocados, halved and pitted
1/2 lime, for squeezing

Cilantro Lime Dressing Ingredients:
1/2 cup olive oil
2 Tbsp fresh cilantro, chopped
1 tsp lime zest plus 1/4 cup lime juice
1 tsp kosher salt
1/2 tsp chili flakes

Assembly Ingredients:
1 head romaine lettuce, leaves separated
1 head butter lettuce, leaves separated
1 bunch fresh cilantro sprigs, whole
1 pint grape tomatoes, halved lengthwise
4 limes, halved crosswise
1 wheel cotija cheese, broken into large chunks

Related: 15 Food Network Canada Chef Cookbooks You Need in Your Collection

Fajita Mix Directions:

1. Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.

Salad Directions:

1. Heat a grill or grill pan over medium-high heat and brush with olive oil.

2. Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.

3. While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.

4. Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.

5. Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

Cilantro Lime Dressing Directions:

1. Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.

Assembly Directions:

1. Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.

Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s Top Cooking Tips for Easier Weeknight Dinners will help you get started.

Watch The Pioneer Woman and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

The-Pioneer-Woman-16-Minute-Honey-Garlic-Shrimp-Skewers

16 Minutes Until Dinner With The Pioneer Woman’s Honey-Garlic Shrimp Skewers

This sweet and garlicky skillet recipe is one of Ree Drummond’s all-time favourite 16-minute meals, and it’s easy to see why! The Pioneer Woman often enjoys this simple dish as a quick option when dining solo as it’s packed with flavour and zero-fuss.

Ree starts with a sticky-sweet glaze made of sriracha sauce, honey and crushed garlic and cooks up the shrimp in minutes. She serves it on a bed of wilted garlic spinach with a sprinkle of fresh parsley for a bright finish.

Related: The Pioneer Woman’s Best 16-Minute Meals

The Pioneer Woman's 16-Minute Honey-Garlic Shrimp Skewers

Honey-Garlic Shrimp Skewers

Active Time: 16 minutes
Total Time: 16 minutes
Serves:
2 servings

Ingredients:

Shrimp
1/2 cup honey
2 Tbsp sriracha
1 tsp crushed red pepper
3 cloves garlic, grated
1 lime, zested and juiced
2 Tbsp chopped fresh parsley
20 shrimp (16-20 count), peeled and deveined
Kosher salt and freshly ground black pepper

Spinach
2 Tbsp olive oil
12 oz baby spinach
2 cloves garlic, grated
Kosher salt and freshly ground black pepper

Special equipment:
4 metal skewers

Ree Drummond with honey-garlic shrimp skewers and glass of white wint

Directions:

1. Heat a grill pan over medium-high heat and a large skillet over medium heat.

2. For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 Tbsp of the parsley. Set the glaze aside.

3. Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.

Related: The Pioneer Woman’s Best Seafood Recipes

4. For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.

5. Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.

The Pioneer Woman's 16-Minute Honey-Garlic Shrimp Skewers

Want more recipes from The Pioneer Woman? Ree’s got your cravings covered with her 30 best Tex-Mex recipes.

Ree Drummond Tomato Soup 2.0

Ree Drummond’s Tomato Soup 2.0 is a Feel-Good Pantry Staple Lunch

In her Staying Home special, Ree Drummond turns canned tomato soup on its head in this easy at-home recipe that’s comforting, simple and can be made with ingredients that you probably already have in your kitchen. Golden croutons made from thick-cut garlic-parmesan Texas toast make for the perfect accompaniment to this hearty lunchtime soup. The pantry-friendly dish starts with store-bought pesto, condensed tomato soup and dried herbs before Ree adds a large splash of heavy cream (if you have it on hand) to make for a creamy, velvety finish.

Related: Ree Drummond’s Easiest Dinner Recipes to Make This Week

The Pioneer Woman’s Tomato Soup 2.0

Active Time: 10 minutes
Total Time: 30 minutes
Serves:
6

Ingredients:

Garlic Bread Croutons
6 pieces store-bought frozen garlic cheese bread, cut into large cubes (about 1 inch)
1/4 cup freshly grated Parmesan

Tomato Soup
1/4 cup olive oil
3 Tbsp jarred pesto, plus more for serving
About 50 oz condensed tomato soup (I’m using one 26-oz can and two 10.75-oz cans)
One 14.5-oz can diced tomatoes
1/2 cup freshly grated Parmesan, plus more for serving
2 Tbsp sherry cooking wine
1 Tbsp dried parsley leaves
Kosher salt and freshly ground black pepper
3 to 4 Tbsp heavy cream

Directions:

1. For the garlic bread croutons: Preheat the oven to 425°F.

2. Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, 7 to 8 minutes. Set aside.

3. For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavours to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream.

Related: The Pioneer Woman’s Cheesiest Recipes

4. Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side.

Want to finish off with something sweet? Try Ree Drummond’s rustic strawberry tart.

Ree Drummond’s Rustic Strawberry Tart is the Perfect Way to Celebrate Canada Day

Baking doesn’t always require hours in a hot kitchen, especially if you try something as quick and simple as The Pioneer Woman‘s rustic strawberry tart. Ree Drummond skips the homemade pastry and opts for store-bought pie crusts to cut down on prep time, then she fills it with ripe summer strawberries and bakes the tart for 30 minutes until golden. Topped with sweetened whipped cream, it’s the perfect dessert for your Canada Day celebration at home.

Related: Ina Garten’s Easy Recipes That Start with Store-Bought Ingredients

The Pioneer Woman’s Rustic Strawberry Tart and Sweetened Whipped Cream

Total Time: 1 hour (plus cooling time)
Serves:
6

Ingredients:
4 cups strawberries, halved
1/2 cup granulated white sugar
2 Tbsp all-purpose flour, plus more for dusting your work surface
1 tsp vanilla extract
1 tsp lemon zest
1 tsp lemon juice
2 store-bought pie dough crusts, thawed if frozen
1 large egg
1 Tbsp water plus a splash
1/3 cup apricot preserves
Sweetened Whipped Cream, for serving, recipe follows

Sweetened Whipped Cream:
1 cup heavy cream
1 tsp granulated white sugar

Related: The Pioneer Woman’s Best Summer Grilling Recipes

Directions:

1. Preheat the oven to 400°F.

2. Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.

3. Lightly flour your work surface so the crust doesn’t stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.

4. Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined sheet pan.

5. Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren’t too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.

Related: The Pioneer Woman’s 30 Most Popular Cake and Pie Recipes

6. In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.

7. Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.

8. When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.

Sweetened Whipped Cream:

1. With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.

Related: Red and White Desserts to Celebrate Canada Day

If you’re looking for more of Ree Drummond’s kitchen shortcuts, check out The Pioneer Woman’s Top Cooking Tips for Easier Weeknight Dinners.

Watch The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Lasagna dish on a table

One Dish, Four Ways: Our Hosts Put Their Own Spin on a Classic Lasagna

Is there any dish more synonymous with comfort food than a good old fashioned lasagna? Fresh pasta, ooey gooey cheese, a rich sauce… It’s no wonder this dish is a fail-proof staple for beginner cooks and seasoned chefs alike. With the weather outside making us want to stay in and indulge, we’re thinking it’s time to gather around the table and put a spin on this classic meal. To get you inspired, we’ve lined up four irresistible variations on lasagna from our Food Network Canada hosts.

1. Anna Olson’s Roasted Vegetable Lasagna with Four Cheeses

This meatless recipe for roasted vegetable lasagna by Anna Olson, host of Fresh with Anna Olson, ups the ante on traditional lasagnas by including a four-cheese blend and delicious roasted carrots, parsnips and Roma tomatoes. You’ll be wondering how you ever managed with one-cheese recipes as you taste the distinct flavours of ricotta, Parmesan, Asiago, and Swiss Gruyere blended into a sauce and mixed with the vegetables between sheets of fresh lasagna.

2. Ree Drummond’s Slow-Cooker Lasagna

Plated lasagna dish

Chef and host of The Pioneer Woman, Ree Drummond offers up a delicious slow-cooker lasagna that’s heavy on flavor and light on prep work. A simple three-step recipe that has you combining your meat and cheese mixtures with layers of lasagna noodles (broken to fit your slow cooker), there’s little left to do but sit back in anticipation of this fool-proof dinner that’s sure to become a family favourite.

3. Giada De Laurentiis’ Spicy One-Skillet Lasagna

Lasagna in a skillet

Fans of easy-cook recipes will love this delicious one-skillet lasagna from Giada De Laurentiis of Giada Entertains. This recipe combines a medley of unexpected flavours ingredients like spicy Italian sausage, lemon zest and red pepper flakes to turn up the heat on this classic dish. With just one skillet needed to pull off this savoury spin on traditional lasagna, you’ll love the quick prep time – and easy clean-up!

4. Ina Garten’s Portobello Mushroom Lasagna

Portobello mushroom lasagna dish

Looking for a meatless lasagna recipe that doesn’t skimp on that hearty texture? Chef Ina Garten of the Barefoot Contessa has you covered with her Portobello mushroom lasagna . With rich ingredients like whole milk, butter, flour, Portobello mushrooms and Parmesan, this lasagna is every bit the indulgence you’d want from this classic dish, minus the meat.

Looking for more crowd-pleasing comfort food? Check out these must-try slow-cooker recipes and the cheese-stuffed recipes  that will have you drooling!

The Pioneer Woman's Chicken Skillet Lasagna

The Pioneer Woman’s Top Cooking Tips for Easier Weeknight Dinners

Let’s face it: you’ve got enough on your plate during busy weeknights. While we’d all love to be a master chef, the last thing you need at the end of a long day is to improvise an elaborate meal that sucks up your time and energy. Luckily, The Pioneer Woman has some tips and tricks for making weeknight suppers a cinch.

Get the recipe for The Pioneer Woman’s Skillet Chicken Lasagna

Simple Supper in a Skillet

Making a scratch-made lasagna can be a grueling day-long affair that blows through an array of pots, kitchen utensils, and cutting boards. Forget that hassle, and instead, make The Pioneer Woman’s Skillet Chicken Lasagna in a skillet! This one-pot, one-pan Italian favourite not only minimizes mess but cuts the prep time to 10 minutes. Plus, the dish reheats beautifully – just throw the leftovers in the fridge or freezer and it’s ready to go for weeknight meals. For another inspiring skillet dish that can be pulled together in 16 minutes flat, try Ree Drummond’s Pepperoni Chicken recipe.

The Pioneer Woman's Perfect Pot RoastGet the recipe for The Pioneer Woman’s Perfect Pot Roast

One and Done

One-pot meals are a lifesaver! It only takes 15 minutes to prep The Pioneer Woman’s Perfect Pot Roast, and then just “set it and forget it” on the stovetop.  Using a large pot or Dutch oven, let beef simmer in wine, fresh thyme, and rosemary for 3-4 hours until tender. Then, serve pulled or sliced alongside a savoury side, like Grilled Taters with Onion and Garlic. Freeze the leftover meat and make The Pioneer Woman’s Hot Hawaiian Beef Sandwiches for another meal!

DIY Dinner

The Pioneer Woman’s Beef Tacos makes meals easy and fun! Put a tasty taco bar on the table, featuring ground beef sautéed with spicy seasoning and fixings like Cheddar Jack cheese, tomatoes, and lettuce. Then start an assembly line and let the family create their own taco masterpieces.

The Pioneer Woman's Kale Pasta Mason JarGet the recipe for The Pioneer Woman’s Kale Pasta Mason Jar Salad

Mason Jar Salad

Take 15 minutes to prep The Pioneer Woman’s Kale Pasta Mason Jar Salad and you’ve got a speedy side for weeknight dinners. It’s easy: just layer pasta, kale, tomato, pine nuts, mozzarella, and olive oil dressing in a mason jar. When it’s time to dig in, shake up the jar, pour into a bowl, and serve family-style. It also makes a fun, portable lunch that the kids will love.

Make the Slow Cooker Your BFF

Slow cookers make cooking a breeze: just plug it in, flip a switch, and watch dinner cook while you take care of other business (like relaxing!). For a  crowd-pleaser, try The Pioneer Woman’s Slow-Cooker Bolognese. While you’re at the office, let the rich, tangy meat sauce braise for 6 hours in the crockpot, and then all you have to do is serve a scoop over spaghetti and add grated Parmesan, basil, and parsley. It’ll be ready when you get home, and you can freeze the leftovers for future weeknight dinners.

Hot Hawaiian Beef SandwichesGet the recipe for The Pioneer Woman’s Hot Hawaiian Beef Sandwiches

Cook Once, Eat Twice

If you’re making a meal, why not cook once but eat twice? Turn pot roast leftovers into The Pioneer Woman’s Hot Roast Beef Sandwiches. A comfort classic, each sandwich is layered with provolone, sliced beef, and Ree Drummond’s homemade dressing. Pro tip: assemble a batch the night before and refrigerate for the next day’s dinner. Eating with your hands is a guaranteed hit!

Get the recipe for The Pioneer Woman’s Spanish Baked Salmon

Sheet Pan Supper

Meals that use multiple pots and pans make kitchen clean-up a hassle. Minimize mess with The Pioneer Woman’s Spanish Baked Salmon: this lightning-fast feast only requires one sheet pan to turn salmon fillets, croutons, red peppers, and green olives into a Spanish-inspired feast. It’s so easy that you’ll be tempted to use a sheet pan every night.

Breakfast For Dinner

Who says you can’t have breakfast for dinner? The Pioneer Woman’s Potato Hash makes a mouth-watering meal anytime and takes only 5 minutes to prepare. Topped with fried egg, russet and sweet potatoes are mixed with red bell peppers, yellow squash, onion, and zucchini. This tasty hash is everything!

The Pioneer Woman's Potato HashGet the recipe for The Pioneer Woman’s Potato Hash

Save the Scraps

Don’t toss the scraps – save ‘em for your next recipe! With The Pioneer Woman’s Roasted Potato Peels, turn russet potato peels into a roasted side dish, salad topper or snack. Or upcycle pie scraps into crunchy Cheese and Chipotle Scrap Crackers. A cost-saving and green-friendly kitchen hack!

Overnight Cooking

The Pioneer Woman’s Overnight Chicken Broth is so simple that you can make it in your sleep – literally. Before bedtime, put chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt and pepper into a large slow cooker. Cover with water by 2 inches and then cook on low for 10-12 hours overnight. The next morning, strain the broth through a fine-mesh strainer and refrigerate in mason jars. You’ve got ready-to-use chicken broth for soups and stews.

Make and Reheat Meal

With The Pioneer Woman’s Brie and Broccoli Quiche, no one will guess that this dish is a reheat. This rich, flavourful quiche uses thick slices of chopped Brie, giving the dish a velvety smooth texture that’ll have everyone swooning. Make it ahead of time and then store in the freezer or fridge until you’re ready to serve it.

The Pioneer Woman's Make-Ahead Thanksgiving TurkeyGet the recipe for The Pioneer Woman’s Make-Ahead Thanksgiving Turkey

Make-Ahead Turkey

Turkey isn’t just for Thanksgiving! It makes a healthy and hearty weeknight meal with Ree Drummond’s ingenious hack: cut the bird into six sections, which will expedite the roasting time, and cook the night before. The next day, just reheat the bird for an hour and you’ve got a gourmet dinner on the table. Save the leftovers for turkey sandwiches, soups,  stir-fries, or casseroles. Get the recipe for The Pioneer Woman’s Make-Ahead Thanksgiving Turkey.

For more great recipes, watch The Pioneer Woman Saturdays at 12:00 PM E/T.

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