Easy Recipes

Stuffed Bell Pepper Soup

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All the flavor of stuffed peppers, in a cozy bowl of soup!

Ingredients

  • 1 lb ground beef

  • 2 bell peppers (1 red, 1 green), diced

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 tbsp Cajun seasoning

  • ½ tsp black pepper

  • ¼ tsp red pepper flakes (adjust to taste)

  • 1 tbsp Worcestershire sauce

  • 1 can (14.5 oz) diced tomatoes

  • 1 can (15 oz) crushed tomatoes

  • 4 cups beef broth (low sodium preferred)

  • ¾ cup long-grain white rice

  • 1 cup shredded cheddar or Mexican blend cheese (for topping)

Instructions

1. Brown meat & veggies

  • In a large pot or Dutch oven, cook ground beef, onions, and bell peppers over medium heat.

  • Season with Cajun seasoning, black pepper, and red pepper flakes.

  • Stir occasionally until beef is browned and vegetables are soft.

2. Add garlic

  • Stir in minced garlic and cook for 2 minutes until fragrant.

  • Drain excess grease if needed.

3. Build the soup

  • Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice.

  • Stir to combine.

4. Simmer

  • Bring to a gentle boil, then reduce heat to low.

  • Cover and simmer 25–30 minutes, or until rice is tender.

5. Serve

  • Ladle into bowls and top with shredded cheese.

  • Enjoy hot.

Notes & Variations

  • Vegetarian: Use plant-based crumbles & vegetable broth.

  • Using cooked rice: Add during last 5 minutes of simmering.

  • Freezer-friendly: Cool completely before freezing.

  • Extra heat: Add jalapeños or more red pepper flakes.

  • Toppings: Sour cream, parsley, or green onions work great.

If you’d like, I can also convert this into a WW-friendly version with lower points by swapping the rice, cheese, and beef for lighter options. Would you like me to do that?

Deviled Egg Pasta Salad

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Creamy, tangy pasta salad inspired by deviled eggs—perfect for picnics and potlucks!

Ingredients

  • 6 hard-boiled eggs, yolks separated from whites

  • 8 oz small pasta (ditalini, elbow macaroni, or small penne)

  • ¾ cup mayonnaise (full-fat preferred)

  • 1 tbsp Dijon mustard

  • 1 tbsp vinegar or lemon juice

  • 1 clove garlic, minced or mashed

  • ½ tsp kosher salt (or to taste)

  • ½ tsp smoked paprika (+ extra for garnish)

  • ⅛ tsp cayenne pepper (optional)

  • ¼ cup red onion, finely chopped

  • ¼ cup green onions, sliced (+ more for garnish)

  • 4 strips cooked bacon, crumbled (optional)

Instructions

1. Cook the pasta

  • Boil in salted water until tender.

  • Drain and rinse under cold water to cool completely.

2. Prep the eggs

  • Peel and separate yolks from whites.

  • Press yolks through a mesh strainer into a large bowl for an extra-smooth texture.

  • Finely chop egg whites and set aside.

3. Make the dressing

  • To the yolks, whisk in mayonnaise, Dijon mustard, vinegar/lemon juice, garlic, salt, smoked paprika, and cayenne until creamy.

4. Assemble

  • Add cooled pasta to the dressing and toss until coated.

  • Gently fold in chopped egg whites, red onion, green onion, and bacon (if using).

5. Serve

  • Garnish with extra green onions and a sprinkle of paprika.

  • Serve immediately or chill for 30–60 minutes to let flavors meld.

Tips & Variations

  • Add chopped pickles, fresh dill, or chives for extra zing.

  • Omit bacon for a meat-free version.

  • Toss in diced celery, bell peppers, or peas for crunch.

  • Use vegan mayo and skip eggs for a plant-based alternative.

If you’d like, I can also give you a WW-friendly lightened-up version of this recipe so it’s lower in points without losing flavor. Would you like me to do that next?

Asiago Tortellini Alfredo with Grilled Chicken

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Creamy cheese tortellini baked in a rich Alfredo sauce, topped with grilled chicken and a golden Asiago breadcrumb crust.

Ingredients

Pasta & Chicken

  • 1 package refrigerated five cheese tortellini

  • 2 tbsp olive oil, divided

  • 1 tsp Italian herb seasoning

  • Salt & black pepper, to taste

  • 2 boneless, skinless chicken breast cutlets

Alfredo Sauce

  • 4 tbsp butter

  • 2 cloves fresh garlic, minced

  • ½ tsp garlic powder

  • 2 tbsp all-purpose flour

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1 cup Parmesan cheese, grated

Topping

  • ½ cup seasoned bread crumbs

  • ½ cup Asiago cheese, grated

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat & Cook Pasta

  • Preheat oven to 425°F (220°C).

  • Cook tortellini according to package directions, drain, and spread evenly in a 9×13-inch baking dish.

2. Season & Grill Chicken

  • In a small bowl, mix 1 tbsp olive oil, Italian seasoning, salt, and pepper.

  • Coat chicken cutlets in seasoning.

  • Grill over high heat (425–450°F) for 7–8 minutes per side or until internal temperature reaches 165°F.

  • Let rest, then slice.

3. Make Alfredo Sauce

  • In a saucepan over medium heat, melt butter.

  • Add minced garlic and garlic powder; sauté briefly.

  • Sprinkle in flour, whisk until smooth.

  • Gradually add milk and cream, whisking constantly.

  • Bring to a gentle boil, then reduce heat and simmer 2–3 minutes until thickened.

  • Stir in Parmesan until melted and smooth.

4. Assemble & Bake

  • Pour Alfredo sauce over tortellini in baking dish.

  • In a small bowl, combine breadcrumbs, Asiago, and remaining 1 tbsp olive oil.

  • Sprinkle evenly over tortellini.

  • Bake uncovered for 15 minutes, until bubbly and lightly golden.

5. Serve

  • Top baked tortellini with sliced grilled chicken.

  • Garnish with fresh parsley.

Notes & Tips

  • Cook pasta al dente to prevent overcooking during baking.

  • Grilling chicken over high heat locks in juices and adds smoky flavor.

  • Freshly grated cheeses melt creamier and have better flavor.

  • For extra veggies, add broccoli, spinach, or mushrooms before baking.

If you’d like, I can also create a one-pan stovetop version of this recipe so you can skip the oven entirely for busy nights. Would you like me to do that?

Taco Pinwheels

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Flaky puff pastry stuffed with seasoned beef, cheese, and zesty Rotel — perfect for appetizers or party snacks.

Ingredients

  • 1 lb ground beef

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp onion powder

  • ½ tsp paprika

  • ¼ tsp dried oregano

  • Salt & pepper, to taste

  • 1 can (10 oz) Rotel, drained

  • 1 sheet puff pastry, thawed

  • 1 cup shredded Mexican blend cheese

  • Optional garnishes: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole, green onions, cilantro

Instructions

1. Preheat & Prep

  • Preheat oven to 375°F (190°C).

  • Lightly spray a baking sheet with nonstick cooking spray.

2. Make the Taco Filling

  • In a skillet over medium-high heat, cook ground beef until browned.

  • Add onion and garlic; cook until onion is softened.

  • Drain excess fat.

  • Stir in chili powder, cumin, onion powder, paprika, oregano, salt, and pepper.

  • Add Rotel and cook for 3–4 minutes. Remove from heat.

3. Assemble the Pinwheels

  • On a lightly floured surface, roll puff pastry into a rectangle (about 18 inches long).

  • Spread beef mixture evenly over pastry.

  • Sprinkle with cheese.

  • Starting from a long edge, roll pastry tightly and pinch to seal.

4. Slice & Bake

  • Using a serrated knife, slice into 1-inch pinwheels (wipe knife between cuts).

  • Arrange on prepared baking sheet, spacing apart.

  • Bake 10–12 minutes, or until golden brown.

5. Serve

  • Serve warm with optional garnishes like lettuce, tomatoes, sour cream, salsa, or guacamole.

Notes & Tips

  • Don’t overfill the pastry to prevent bursting.

  • Keep puff pastry slightly chilled for easier handling.

  • Can be assembled ahead and refrigerated for up to 24 hours before baking.

  • To freeze unbaked pinwheels: store in an airtight container; bake from frozen, adding 3–4 minutes to cook time.

If you’d like, I can also give you a spicy chicken version of these pinwheels so you have a fun variation for parties. Would you like me to add that?

Dr Pepper Ribs

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Tender, sticky, and perfectly glazed — slow-cooked then finished in the oven (or on the grill).

Ingredients

  • 3–4 lbs country-style pork ribs

  • 2 cans (12 oz each) Dr Pepper, divided

  • 1 ½ cups smoky & tangy BBQ sauce

  • 1 tsp liquid smoke

  • 1 tsp garlic powder

  • ½ tsp ground black pepper

Instructions

1. Slow Cook the Ribs

  • Place ribs in a slow cooker.

  • Pour in 1 can of Dr Pepper.

  • Cover and cook:

    • Low: 7 hours

    • High: 4 hours

  • Ribs should be tender and nearly falling apart.

2. Prepare for Glazing

  • Preheat oven to 400°F (200°C).

  • Line a baking sheet with foil and place a wire rack on top.

3. Make the Glaze

  • In a bowl, combine:

    • BBQ sauce

    • Liquid smoke

    • Garlic powder

    • Black pepper

    • Remaining can of Dr Pepper

  • Mix until smooth.

4. Glaze & Bake

  • Transfer ribs from slow cooker to the prepared rack.

  • Brush generously with glaze.

  • Bake 15 minutes, flip, glaze again, bake another 15 minutes until sticky and caramelized.

5. Serve

  • Serve hot with extra sauce on the side.

Notes & Tips

  • For extra heat: add a pinch of cayenne or chipotle powder to the sauce.

  • For more sweetness: drizzle in honey before baking.

  • For smoky flavor: finish ribs on a hot grill instead of in the oven for charred edges.

If you want, I can also give you a slow cooker + grill hybrid version of this recipe so you get maximum tenderness and smoky flavor. Would you like me to add that variation?

Banana Peanut Butter Pancakes

by

WW-friendly • 1 Point per serving

Ingredients

  • 1 ripe banana, smashed (0 points)

  • 1 large egg (0 points)

  • 2 tablespoons PB2 (powdered peanut butter) (1 point)

  • 1 teaspoon cinnamon (adjust to taste) (0 points)

  • Handful of blueberries (0 points)

  • Cooking spray (Pam) (0 points)

Instructions

  1. In a bowl, mash the banana until smooth.

  2. Add egg, PB2, and cinnamon. Mix well until fully combined.

  3. Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

  4. Pour batter into the skillet to form small pancakes. Sprinkle blueberries over each one.

  5. Cook 3–4 minutes on the first side, flip, then cook an additional 1–2 minutes until cooked through.

Serving Suggestions

  • Serve with Chobani Zero Sugar Greek Yogurt (1 point) for extra protein.

  • Add fresh fruit on the side (0 points).

  • Pair with a hard-boiled egg (0 points) for a more filling breakfast.

💡 Tips

  • Blueberries add a natural sweetness so you may not need syrup.

  • Great for meal prep—store leftovers in the fridge and reheat in the toaster oven or skillet.

  • You can swap blueberries for strawberries or raspberries for variety.

If you want, I can compile all your WW breakfast recipes so far into one beautifully designed printable guide so you’ll have them in one spot when meal planning. That way you can mix and match 0–2 point breakfasts all week without thinking. Would you like me to do that?