Family Dinners
Taco French Bread Pizza
Taco French Bread Pizza
This Taco French Bread Pizza is simple to make and bursting with taco flavor! Perfect for busy weeknights, it transforms a classic taco into a cheesy, crispy pizza. A family favorite you’ll want to make again and again!
Ingredients
| Ingredient | Amount |
|---|---|
| French bread loaf | 1 |
| Lean ground beef | 1 pound |
| Taco seasoning mix | 1 packet (1 ounce) |
| Refried beans | 1 can (16 ounces) |
| Shredded cheddar cheese (or Colby/Jack blend) | 2 cups |
| Tomato, diced | 1 small |
| Sliced black olives | 1 can (4 ounces) |
| Green onions, thinly sliced | 2 |
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium-high heat, brown the ground beef. Drain any grease.
- Add taco seasoning and cook according to packet instructions. Simmer for 10 minutes and remove from heat.
- Slice the French bread in half lengthwise and place both halves cut-side up on a greased baking sheet.
- Warm the refried beans in the microwave, then spread them evenly over both bread halves.
- Top with the taco beef, then sprinkle with cheese, tomatoes, black olives, and green onions.
- Bake for 12–15 minutes or until cheese is melted and bubbly.
- Let cool for 5 minutes, slice, and serve warm. Enjoy!
Estimated Nutrition (per serving)
- Calories: 410
- Protein: 22g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 5g
- Sugar: 4g
Cooking Tips
- You can use ground turkey or chicken as a leaner alternative to beef.
- Make it spicy by adding jalapeños or hot sauce before baking.
- For extra crispiness, broil the pizza for 1–2 minutes at the end.
- Customize toppings with sour cream, guacamole, or chopped cilantro after baking.
Sheet-Pan Crispy Cheddar Pork Chops
If you’re looking for a tasty spin on pork chops, this is it! The crispy, cheesy texture paired with roasted veggies makes this an irresistible dinner idea. This one-pan meal is simple, quick, and perfect for busy weeknights.
Ingredients
| Item | Quantity |
|---|---|
| Bone-in thick cut pork chops | 4 pieces |
| Salt and pepper | To taste |
| Eggs | 2 |
| Milk | ¼ cup |
| Panko bread crumbs | 1½ cups |
| Shredded cheddar cheese | 1½ cups |
| Italian seasoning | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Brussels sprouts (halved) | 1 pound |
| Baby potatoes (quartered) | 1 pound |
| Olive oil | 2 tablespoons |
Instructions
- Preheat the oven to 425°F (220°C). Spray a sheet pan with non-stick cooking spray.
- In a shallow bowl, whisk together eggs and milk.
- In a separate dish, mix panko breadcrumbs, shredded cheddar, Italian seasoning, and garlic powder.
- Season pork chops with salt and pepper. Dip each in the egg mixture, then coat with the panko mix.
- Place coated pork chops on the prepared baking sheet.
- In a bowl, toss Brussels sprouts and baby potatoes with olive oil, salt, and pepper. Spread on the sheet pan beside the pork chops.
- Bake for 15 minutes. Flip pork chops and continue baking for another 12–15 minutes, or until internal temperature reaches 145°F (63°C).
- Let rest for 5 minutes before serving. Enjoy!
Estimated Nutrition (per serving)
- Calories: 540
- Protein: 45g
- Carbohydrates: 28g
- Fat: 28g
- Fiber: 5g
Cooking Tips
- Use a meat thermometer to avoid overcooking.
- You can substitute sweet potatoes or green beans for the vegetables.
- For extra flavor, marinate the pork chops in buttermilk for an hour before breading.
Sheet Pan Steak Fajitas
This oven-baked sheet pan steak fajita recipe is a quick, colorful, and flavorful way to enjoy fajitas at home—without hovering over a stovetop. Ready in under 30 minutes!
Ingredients
| Ingredient | Amount |
|---|---|
| Flank steak, sliced against the grain | 1 lb |
| Chili powder | 2 tsp |
| Ground cumin | 1 tsp |
| Garlic powder | 1 tsp |
| Paprika | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Olive oil | ¼ cup |
| Minced garlic | 1 tsp |
| Onion, thinly sliced | 1 |
| Red bell pepper, sliced | 1 |
| Yellow bell pepper, sliced | 1 |
| Green bell pepper, sliced | 1 |
| Flour or corn tortillas | 8 |
| Lime wedges & fresh cilantro | For topping |
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and pepper.
- In a large bowl, add sliced steak, onions, and peppers. Drizzle with olive oil and add minced garlic. Toss to coat evenly.
- Sprinkle seasoning over mixture and toss again until everything is well coated.
- Line a large sheet pan with foil. Spread the steak and vegetables evenly in a single layer.
- Bake for 12–20 minutes, depending on your preferred steak doneness.
- Optional: Wrap tortillas in foil and warm on the corner of the pan during the last 5 minutes.
- Serve hot with lime wedges, chopped cilantro, and optional toppings like sour cream or guacamole.
Nutrition Facts (Per Serving – Approx. 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 28g |
| Carbs | 18g |
| Fat | 23g |
| Sugar | 4g |
| Sodium | 410mg |
Cooking Tips
- Slice against the grain: This keeps the steak tender and easier to chew.
- Use multiple colors of peppers: It makes the dish more vibrant and tasty.
- For extra char: Broil the fajitas for 2–3 minutes at the end of baking.
- Gas stove tortilla tip: Toast tortillas directly over flame for smoky char marks.
- Make-ahead option: Marinate steak overnight with spices for deeper flavor.
Lemon Garlic Parmesan Chicken Tenders
Crispy, oven-baked chicken tenders with tangy lemon, garlic, and parmesan flavors. No flour, no frying, just addictive crunch and juicy chicken!
Ingredients
| Item | Amount |
|---|---|
| Egg (large) | 1 |
| Olive oil | 2 tbsp |
| Lemon juice | 2 tbsp (or juice of ½ lemon) |
| Fresh parsley (chopped) | 1 tbsp |
| Garlic (minced) | 2 tsp |
| Salt | ¾ tsp |
| Black pepper (cracked) | ¼ tsp |
| Chicken tenders | 28 oz |
| Panko breadcrumbs | 1 cup |
| Seasoned breadcrumbs | ½ cup |
| Paprika | 1 tsp |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Fresh grated parmesan cheese | ¼ cup |
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or tray.
- In a bowl, whisk together the egg, olive oil, lemon juice, parsley, garlic, salt, and pepper.
- Dip chicken tenders in the mixture and let sit for 5 minutes (optional: marinate for 30–60 mins).
- In a separate bowl, mix breadcrumbs, paprika, garlic powder, onion powder, and parmesan.
- Coat each tender in the crumb mixture, pressing lightly to adhere.
- Arrange tenders on the baking sheet and lightly spray with cooking spray.
- Bake for 10 minutes. Flip and bake another 5–10 minutes until golden and crispy.
- Optional: Broil for 2–3 minutes for extra crispiness.
- Serve with your favorite dipping sauce and enjoy!
Estimated Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 30g |
| Carbohydrates | 22g |
| Fat | 18g |
| Fiber | 1g |
| Sodium | 580mg |
Cooking Tips
- Use olive oil spray for extra crispiness without deep frying.
- Marinating longer boosts flavor and tenderness.
- For a gluten-free version, use gluten-free breadcrumbs and Panko.
- Pair with honey mustard, ranch, or garlic mayo for dipping.
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