Slow Cooker Pasta E Fagioli

Slow Cooker Pasta E Fagioli is a hearty and comforting Italian soup made with ground beef, beans, vegetables, and pasta. Its easy to prepare in the slow cooker and perfect for a cozy weeknight dinner.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can 14
• 5 oz diced tomatoes
• 1 can 15 oz tomato sauce
• 1 can 15 oz red kidney beans, drained and rinsed
• 1 can 15 oz cannellini beans, drained and rinsed
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups ditalini pasta
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese for serving

Instructions:

Cook the ground beef in a pan until it turns brown

Get rid of extra fat

Put the garlic, onion, carrots, and celery in the pan

Make sure the vegetables are soft

Put the vegetables and cooked beef in the slow cooker

Put in the slow cooker kidney beans, cannellini beans, beef broth, oregano, basil, thyme, salt, and pepper

Throw in the diced tomatoes and tomato sauce

Mix things together well

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

Add the ditalini pasta about 30 minutes before you serve

Keep cooking with the lid on until the pasta is soft

Add fresh parsley and grated Parmesan cheese on top while the food is still hot

Buffalo Chicken Tacos

These Buffalo Chicken Tacos are a spicy twist on traditional chicken tacos, featuring tender chicken breast tossed in tangy buffalo sauce and topped with cool lettuce, juicy tomatoes, crunchy red onions, and creamy blue cheese dressing.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1/4 cup buffalo sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp onion powder
• Salt and pepper to taste
• 8 small tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup crumbled blue cheese
• 1/4 cup ranch or blue cheese dressing

Instructions:

In a bowl, mix buffalo sauce, olive oil, garlic powder, paprika, onion powder, salt, and pepper

Add thinly sliced chicken breast to the bowl and toss until well coated

Heat a skillet over medium-high heat and cook the chicken until its cooked through, about 6-8 minutes

Warm tortillas in a separate skillet or microwave

Fill each tortilla with shredded lettuce, diced tomatoes, diced red onion, and cooked buffalo chicken

Top with crumbled blue cheese and drizzle with ranch or blue cheese dressing

Serve immediately and enjoy

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On Thanksgiving, this quick and flavorful Instant Pot stuffing serves two purposes: it clears up oven space and pleases every visitor

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Yummy Pomegranate Vinaigrette Dressing

Any green or grain salad tastes great with this tart and cooling pomegranate dressing, which can be made in a matter of minutes.