5 Ingredient Meals

Curry Beef Puffs

Published

1 week ago

July 26, 2025

Curry Beef Puffs

Bite into these flaky Curry Beef Puffs and enjoy the burst of rich, savory flavors. These golden snacks are perfect for parties or a cozy evening treat. Easy to make and full of taste!

Ingredients Table

Ingredient	Quantity
Olive oil	3 tablespoons
Yellow onion (finely diced)	1 large
Garlic (minced)	2 large cloves
Lean ground beef	1 lb (455 g)
McCormick® Curry Powder	2 tablespoons
Ground cumin	½ teaspoon
Sugar	¼ teaspoon
Black pepper	¼ teaspoon
Kosher salt	1 teaspoon (plus more to taste)
Beef broth	⅔ cup (155 mL)
Cornstarch	1 tablespoon
Frozen puff pastry	2 sheets
Egg	1 large
Water (for egg wash)	1 tablespoon
Fresh cilantro (for garnish)	12 sprigs

Ingredients Description

This recipe uses lean ground beef cooked with onions, garlic, and flavorful curry spices. A touch of beef broth thickened with cornstarch adds richness. These tasty fillings are wrapped in puff pastry and baked until golden. Garnished with fresh cilantro, they’re perfect for any occasion.

Cooking Instructions

Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic for 3–4 minutes until soft.
Add ground beef and cook until browned. Drain excess fat.
Mix in curry powder, cumin, sugar, pepper, and salt. Stir well and cook for 2 more minutes.
In a cup, mix beef broth and cornstarch. Pour into skillet and stir. Simmer until thick (3–5 minutes). Let filling cool.
Thaw puff pastry for 25–35 minutes until soft but firm. Cut each sheet into 6 squares (about 5 inches).
Place 2½–3 tablespoons of beef filling in the center of each square. Fold into triangles and seal the edges using a fork.
Chill the puffs in the fridge for 20 minutes.
Preheat oven to 400°F (200°C). Whisk egg and water. Brush each puff with egg wash.
Bake for 18–20 minutes until puffed and golden. Repeat for the second tray.
Let rest 10 minutes. Garnish each with a cilantro sprig and serve.

Nutrition Info (Approx. per serving)

Calories: 280
Protein: 12g
Fat: 18g
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Sodium: 380mg

Cooking Tips

Don’t overfill the pastry or it may burst while baking.
Chilling the puffs helps them stay crisp and flaky.
Use parchment paper to prevent sticking and make cleanup easier.
You can freeze the uncooked puffs and bake directly from frozen.

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Fall Harvest Pot Pie Skillet

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5 Ingredient Meals

Spaghetti Carbonara

Published

6 days ago

July 27, 2025

Samriha Maher

Spaghetti Carbonara Recipe – Silky Italian Pasta in Just 30 Minutes

Why Spaghetti Carbonara Is a Must-Try Recipe

Weeknight superhero made in under 30 minutes
Super short ingredient list with pantry staples
Restaurant-worthy rich, silky, and velvety pasta dinner

What Is Spaghetti Carbonara?

Spaghetti Carbonara is a classic Italian pasta dish made with a few simple ingredients—eggs, guanciale or bacon, hard cheese like Parmesan or Pecorino Romano, and black pepper. The result is a creamy, savory sauce without using any cream!

Spaghetti Carbonara vs Alfredo: What’s the Difference?

Carbonara gets its creamy texture from eggs and cheese, making it lighter and more savory. Alfredo, on the other hand, is made with heavy cream and butter, resulting in a much richer, denser sauce.

Ingredients

Ingredient	Quantity
Spaghetti	12 oz (340 g)
Eggs (room temperature)	4 large
Parmesan or Pecorino Romano (finely grated)	1 cup (100 g)
Bacon or pancetta	6 oz (170 g), diced
Garlic (optional)	2 cloves, minced
Salt & Black Pepper	To taste
Fresh Parsley (for garnish)	2 tbsp, chopped

Instructions

Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, heat a large skillet over medium heat. Add diced bacon and cook until crispy. Add garlic (if using) and sauté for 1 more minute. Turn off the heat.
In a bowl, whisk together eggs and grated cheese until smooth. Season with black pepper.
Immediately add the hot, drained pasta to the skillet with the bacon. Quickly pour in the egg mixture and toss vigorously to coat the pasta, adding pasta water a little at a time until a creamy sauce forms.
Serve hot, topped with more grated cheese, black pepper, and chopped parsley.

Nutrition Facts (Per Serving)

Calories: 480
Protein: 21g
Carbohydrates: 48g
Fat: 23g
Sodium: 560mg

5 Ingredient Meals

Fall Harvest Pot Pie Skillet

Published

1 week ago

July 26, 2025

Samriha Maher

Fall Harvest Pot Pie Skillet

Bursting with autumn flavors, this Fall Harvest Pot Pie Skillet is a warm, comforting meal that brings together hearty vegetables, creamy chicken filling, and a golden flaky puff pastry crust. Perfect for a cozy family dinner!

Ingredients

Filling	Quantity
Unsalted butter	2 tablespoons
Leek (white and light green parts only, chopped)	1
Garlic, minced	2 cloves
Butternut squash (cut into 1/2 inch pieces)	1½ cups (300 g)
Carrot, diced	½ cup (60 g)
Gold potato (cut into 1/2 inch cubes)	½ cup (100 g)
Kosher salt	½ teaspoon (plus more to taste)
Freshly ground black pepper	¼ teaspoon (plus more to taste)
Chicken broth	1½ cups (360 mL)
Brussels sprouts	½ cup (50 g)
Campbell’s® Cream of Chicken Soup	1 can
Fresh thyme, chopped	1 tablespoon
Fresh sage, chopped	½ tablespoon
Heavy cream	¼ cup (60 mL)
Parmesan cheese, finely grated	1½ tablespoons
Cooked chicken, cubed	1 cup (200 g)

Crust	Quantity
Puff pastry, thawed	1 sheet
Egg	1 large
Water	1 teaspoon

About the Ingredients

Leeks & Garlic: Build a flavorful aromatic base.
Butternut Squash, Carrots & Potatoes: Classic fall vegetables for heartiness and sweetness.
Campbell’s® Cream of Chicken Soup: Provides creamy texture and savory richness.
Fresh Herbs: Thyme and sage add fragrant fall flavor.
Puff Pastry: A buttery and flaky crust that bakes to golden perfection.

Cooking Instructions

Preheat oven to 400°F (200°C).
In a 10-inch cast iron skillet, melt butter over medium heat. Sauté leek and garlic for 5 minutes until tender and slightly browned.
Add butternut squash, carrots, and potatoes. Season with salt and pepper, and cook for 2 minutes to combine flavors.
Pour in chicken broth and simmer for 8–10 minutes until vegetables begin to soften and liquid reduces by half.
Add Brussels sprouts and stir.
Mix in the cream of chicken soup, thyme, sage, heavy cream, parmesan cheese, and cooked chicken. Bring to a gentle simmer and season to taste.
Remove from heat and roll puff pastry to fit skillet. Lay pastry over the top, trim excess, and tuck edges inside the skillet.
Crimp edges with a fork and cut 4 vents in the center. Decorate with extra pastry cutouts if desired.
Mix egg and water, then brush over the pastry. Bake for 30–35 minutes or until golden and bubbling.
Let cool for 10 minutes before serving. Enjoy!

Nutrition Info (Approx. per serving)

Calories: 420 kcal
Protein: 18g
Carbohydrates: 32g
Fat: 24g
Sugar: 4g
Fiber: 4g

Cooking Tips

Swap in rotisserie chicken to save time on prep.
For a vegetarian version, use vegetable broth and omit the chicken.
You can prep the filling in advance and refrigerate until ready to bake.
To enhance the golden color, add a pinch of turmeric to the egg wash.

5 Ingredient Meals

Basil And Pesto Hasselback Chicken

Published

1 week ago

July 26, 2025

Samriha Maher

Basil And Pesto Hasselback Chicken

This basil and pesto hasselback chicken is a burst of freshness on your plate! Tender chicken breast is sliced and stuffed with creamy pesto and fresh basil, then roasted to perfection. It’s a simple yet flavorful dish that’s perfect for a quick weeknight dinner.

Ingredients

Ingredient	Quantity
Chicken breasts	4
Red pesto	2 tablespoons
Fresh basil (roughly chopped)	1 handful
Mozzarella cheese	½ cup (50 g)

About the Ingredients

Chicken breasts: Boneless and skinless for easy slicing and stuffing.
Red pesto: Adds bold, herby flavor with a hint of tang.
Fresh basil: Brings brightness and freshness to the dish.
Mozzarella cheese: Melts into a creamy, cheesy layer inside the chicken.

Cooking Instructions

Preheat your oven to 350°F (180°C).
Slice each chicken breast about 1 cm (½ inch) apart, cutting 85% through without cutting all the way.
In a pan over medium heat, cook the red pesto and chopped basil until the basil is just wilted.
Add the mozzarella and stir until melted into a smooth mixture. Let it cool slightly.
Fill each cut in the chicken breasts with about 1 teaspoon of the pesto-cheese mixture.
Place the stuffed chicken in a baking dish and bake in the center of the oven for 18-22 minutes, or until the chicken is fully cooked and juices run clear.