Tag: FamilyDinner

Polenta
June 11, 2026

Polenta

Polenta is a comforting Italian staple known for its creamy texture and versatility. Warm, rich, and satisfying, it can be served soft and velvety or cooled and crisped to perfection. Whether paired with hearty sauces, roasted vegetables, or enjoyed on its own, polenta transforms simple …

Appetizers
-
by CookDiaries
Crispy Smashed Potatoes
June 9, 2026

Crispy Smashed Potatoes

Crispy oven-roasted smashed potatoes are boiled, pressed flat, and baked until crunchy. They are served over a base of smooth lemon garlic whipped feta, making this an easy holiday side dish that pairs hot potatoes with a cool dip. Prep Time:20minutes minsCook Time:40minutes minsServings:8 serves Ingredients The Potatoes: …

Simple
-
by CookDiaries
Green Chile Chicken Enchilada
April 19, 2026

Green Chile Chicken Enchilada

Whether you’re feeding a hungry crowd or looking for tasty leftovers to enjoy throughout the week, this enchilada pie has you covered. It’s a perfect balance of protein, vegetables and cheesy goodness. It’s a satisfying meal that’s as nutritious as it is delicious.

Prep:30 min
Cook:4 hours
Yield:6 servings

Ingredients

  • 3 cups shredded cooked chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) mild green enchilada sauce
  • 1 can (4 to 4-1/2 ounces) chopped green chiles
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 9 corn tortillas (6 inches)
  • 3 cups shredded Colby-Monterey Jack cheese
  • Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

Directions

Step 1

In a large bowl, combine the first 7 ingredients. Cut three 30×6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the side of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice.

Step 2

Cook, covered, on low for 4 hours or until a thermometer reads 165°. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, lime wedges, salsa and sour cream.

Nutrition Facts

1 serving: 541 calories, 27g fat (15g saturated fat), 116mg cholesterol, 1202mg sodium, 36g carbohydrate (2g sugars, 6g fiber), 39g protein.

Chicken
-
by CookDiaries
Crispy Skin Slow Cooker Turkey
March 1, 2026

Crispy Skin Slow Cooker Turkey

Crispy Skin Slow Cooker Turkey is THE MOST succulent Turkey, WITHOUT brining OR marinading! This Turkey will have EVERYONE talking! Prep Time:10minutes minsCook Time:4hours hrs 20minutes minsServings:8 people Ingredients Herb Butter Homemade Gravy Instructions  Crisp the Skin Gravy Notes Recipe Notes 1. Turkey Size Guide 2. Herb Substitutions 3. Gluten-Free …

Chicken
-
by CookDiaries
Lasagna Soup
February 15, 2026

Lasagna Soup

Easy to make, low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup, ready on the dinner table, with minimal effort and maximum taste! Prep Time:10minutes minsCook Time:4hours hrsServings:8 serves …

Pasta, Soups & Salads
-
by CookDiaries
Seafood Lasagna
January 30, 2026

Seafood Lasagna

Seafood Lasagna is the perfect dish when comfort food meets something a little more special. Creamy, cheesy layers bake together with tender seafood and golden pasta to create a rich, satisfying meal that feels worthy of a celebration. Elegant enough for holiday tables yet simple enough to prepare ahead, it’s the kind of dinner that brings restaurant-style flavor straight to your kitchen.

Prep Time:1hour hour
Cook Time:40minutes minutes
Servings:12 people

Ingredients

Seafood, Lasagna, and Cheese

  • ▢12 lasagna noodles
  • ▢1 pound shrimp
  • ▢1 pound crab meat or imitation crab
  • ▢12 ounces quartered scallops
  • ▢2 cups mozzarella cheese
  • ▢2 cups parmesan cheese

Sauce

  • ▢18 ounces canned clam chowder
  • ▢1 cup heavy whipping cream
  • ▢3 tablespoons lemon juice
  • ▢½ cup parmesan cheese
  • ▢1 teaspoon salt
  • ▢½ teaspoon pepper

Cheese Mixture

  • ▢16 ounces ricotta cheese
  • ▢1 egg
  • ▢2 teaspoons minced garlic
  • ▢½ cup fresh chopped parsley
  • ▢½ teaspoon salt

Instructions 

Seafood, Lasagna, and Cheese

  • Cook the 12 lasagna noodles according to the package instructions. Drain and set aside.
  • Preheat the oven to 350 degrees Fahrenheit, and prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray.
  • In a large skillet, cook the 1 pound shrimp and 12 ounces quartered scallops until the shrimp is pink. Mix the 1 pound crab meat in and set aside
  • In another bowl, mix the 2 cups mozzarella cheese and 2 cups parmesan cheese.

Sauce

  • In a separate bowl, combine the 18 ounces canned clam chowder, 1 cup heavy whipping cream, 3 tablespoons lemon juice, ½ cup parmesan cheese, 1 teaspoon salt, and ½ teaspoon pepper. Whisk together well.

Ricotta Cheese Mixture

  • In a medium bowl, add the 16 ounces ricotta cheese, 1 egg, 2 teaspoons minced garlic, ½ cup fresh chopped parsley, and ½ teaspoon salt. Whisk to combine.

To Assemble

  • To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then ⅓ of the shredded cheeses.
  • Repeat the process with sauce, noodles, ricotta, seafood, and cheese twice more, finishing with the cheese mixture on top.
  • Cover and bake in the preheated oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.
  • Remove from oven and allow to cool for about 10 minutes before serving.

Notes

Storage: Wrap and refrigerate lasagna for up to 5 days, or freeze before or after baking for up to 3 months. Reheat from frozen at 375°F for 30–40 minutes or use the microwave for single servings; if baking from frozen, add 20–30 minutes to the bake time.

Nutrition

Serving: 1servingCalories: 475kcalCarbohydrates: 29gProtein: 32gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 146mgSodium: 1490mgPotassium: 321mgFiber: 1gSugar: 2gVitamin A: 1128IUVitamin C: 6mgCalcium: 478mgIron: 2mg

Seafood
-
by CookDiaries
Chili Bake
January 26, 2026

Chili Bake

This chili tortilla bake is a weeknight workhorse that doesn’t taste like Tuesday. It’s assembled in minutes, bakes up bubbly and golden, and feeds a hungry crowd without fuss. Leftovers reheat beautifully, and the whole thing has the just-slightly-messy comfort food appeal that turns a regular dinner …

Dinner & Lunch
-
by CookDiaries
Cornbread Taco Bake
January 25, 2026

Cornbread Taco Bake

Like a taco bowl, but bigger, this cornbread taco bake features a cheesy cornbread topping layered over a savory casserole of taco-seasoned ground beef, corn and peppers. Also like tacos, this casserole can be easily customized. Prep:20 minCook:25 minYield:6 servings Ingredients Directions Nutrition Facts 1 …

Dinner & Lunch
-
by CookDiaries
Hamburger Macaroni Casserole
January 23, 2026

Hamburger Macaroni Casserole

If you’re looking for a hearty dish that can feed a crowd, hamburger macaroni casserole is a great bet. It’s two layers; a bottom layer of creamy macaroni with a beefy tomato layer on top. It’s all crowned with a layer of grated cheddar cheese and baked until bubbly. The simple, comforting flavors will appeal even to picky eaters, and for being a substantial dish,  it is easy to throw together.

Prep:20 min
Cook:25 min
Yield:8 servings

Ingredients

  • 1 package (7 ounces) elbow macaroni
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15 ounces) Italian tomato sauce
  • 1 large egg
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/2 cups 2% milk
  • 2 tablespoons butter, melted
  • 1 tablespoon minced fresh parsley
  • 1 cup shredded cheddar cheese

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through.
  2. Drain macaroni; transfer to a greased 13×9-in. baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts

1 each: 357 calories, 18g fat (9g saturated fat), 91mg cholesterol, 721mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 21g protein.

Pasta
-
by CookDiaries
Poor Man’s Meal
January 22, 2026

Poor Man’s Meal

The phrase “poor man’s meal” came about during the Great Depression, when many families struggled to put food on the table. While there are many variations of the recipe, all typically feature a combination of potatoes, onions and some type of inexpensive meat. This poor …

Dinner & Lunch
-
by CookDiaries