Quick & Easy 3-INGREDIENT Dinners You Can Make TONIGHT! | Tasty Cheaper Meal Ideas | Julia Pacheco
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Recipes in this Video
7 recipes
Ingredients
- ●1 lb Italian sausage
- ●1 cup small pasta shells
- ●1 can (14.5 oz) diced tomatoes
- ●2 cups chicken broth
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp Italian seasoning
- ●1/2 tsp red pepper flakes
- ●Salt and pepper to taste
- ●2 tbsp olive oil
- ●Fresh basil for garnish
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add chopped onion and minced garlic, sauté until onion is translucent.
- 3Add Italian sausage to the pot, breaking it apart with a spoon, and cook until browned.
- 4Stir in the diced tomatoes, chicken broth, and Italian seasoning.
- 5Bring the mixture to a boil, then add the pasta shells.
- 6Reduce heat to a simmer, cover, and cook for about 10-12 minutes or until pasta is al dente.
- 7Stir in the mozzarella and Parmesan cheese until melted and creamy.
- 8Season with salt, pepper, and red pepper flakes to taste.
- 9Remove from heat and let sit for a few minutes to thicken.
- 10Garnish with fresh basil before serving.
Equipment
Large potWooden spoonMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 can (16 oz) refrigerated biscuit dough
- ●1 cup shredded cheddar cheese
- ●1 cup cream of chicken soup
- ●1/2 cup milk
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 cup green onions, chopped (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded chicken, cream of chicken soup, milk, garlic powder, onion powder, black pepper, and salt. Mix well.
- 3Cut the biscuit dough into quarters and add it to the chicken mixture. Stir until the biscuit pieces are well coated.
- 4Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- 5Sprinkle the shredded cheddar cheese on top of the mixture.
- 6If using, sprinkle the chopped green onions over the cheese.
- 7Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and cooked through.
- 8Remove from the oven and let it cool for a few minutes before serving.
Equipment
9x13 inch baking dishmixing bowlmeasuring cupsmeasuring spoonsspatula
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup grated Parmesan cheese
- ●1 cup breadcrumbs
- ●2 eggs
- ●1/2 cup all-purpose flour
- ●1 tsp garlic powder
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup olive oil
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
- 3In another shallow dish, beat the eggs.
- 4Place the flour in a third shallow dish.
- 5Dredge each chicken breast in flour, shaking off the excess.
- 6Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- 7Coat the chicken in the breadcrumb mixture, pressing gently to adhere.
- 8In a large oven-safe skillet, heat the olive oil over medium heat.
- 9Add the coated chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown.
- 10Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 11Remove from the oven and let rest for a few minutes before garnishing with fresh parsley and serving.
Equipment
ovenskilletshallow dishes for breadingmeat thermometer
Ingredients
- ●2 pounds potatoes (Yukon Gold or Russet)
- ●1/2 cup milk
- ●1/4 cup unsalted butter
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder (optional)
- ●1/4 cup sour cream (optional)
Instructions
- 1Peel the potatoes and cut them into evenly sized chunks.
- 2Place the potato chunks in a large pot and cover with cold water.
- 3Add 1/2 tsp of salt to the water and bring to a boil over medium-high heat.
- 4Once boiling, reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- 5Drain the potatoes in a colander and return them to the pot.
- 6Add the butter, milk, salt, pepper, and garlic powder (if using) to the potatoes.
- 7Mash the potatoes using a potato masher or a hand mixer until smooth and creamy.
- 8If desired, stir in sour cream for extra creaminess.
- 9Taste and adjust seasoning as needed.
- 10Serve warm, garnished with fresh herbs if desired.
Equipment
large potcolanderpotato mashermeasuring cupsmeasuring spoons
low-carb
Ingredients
- ●1 lb Italian sausage (bulk or casings removed)
- ●1 cup shredded mozzarella cheese
- ●1/4 cup grated Parmesan cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp Italian seasoning
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●1 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a mixing bowl, combine the Italian sausage, garlic powder, onion powder, Italian seasoning, black pepper, and salt. Mix well until all ingredients are evenly incorporated.
- 3Take a portion of the sausage mixture and flatten it in your hand to form a small patty.
- 4Place a tablespoon of shredded mozzarella cheese in the center of the patty.
- 5Carefully fold the sausage around the cheese, sealing it completely to form a ball. Repeat with the remaining mixture.
- 6Place the stuffed sausage balls on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 20-25 minutes, or until the sausage is cooked through and the cheese is melted and bubbly.
- 8Remove from the oven and let cool for a few minutes before serving.
- 9Garnish with chopped fresh parsley before serving.
Equipment
mixing bowlbaking sheetparchment paper
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1/2 cup soy sauce
- ●1/4 cup brown sugar
- ●1/4 cup honey
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tbsp sesame oil
- ●1 tbsp cornstarch
- ●2 tbsp water
- ●1/2 tsp sesame seeds (for garnish)
- ●2 green onions, chopped (for garnish)
Instructions
- 1In a bowl, mix together soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil to create the teriyaki sauce.
- 2Place the chicken thighs in a large zip-top bag or a shallow dish and pour the teriyaki sauce over the chicken. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 3Preheat your grill or a grill pan over medium-high heat.
- 4Remove the chicken from the marinade, reserving the marinade for later use.
- 5Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- 6While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil.
- 7In a small bowl, mix cornstarch and water to create a slurry. Add this to the boiling marinade to thicken it, stirring constantly until it reaches your desired consistency.
- 8Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
- 9Serve the sliced chicken drizzled with the thickened teriyaki sauce, and garnish with sesame seeds and chopped green onions.
Equipment
grillmixing bowlzip-top bagsaucepangrill pan
Ingredients
- ●1 cup jasmine rice
- ●1 1/4 cups water
- ●1/2 tsp salt
- ●1 tbsp olive oil (optional)
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 2Add the rinsed rice to the Instant Pot.
- 3Pour in the water and add salt and olive oil if using.
- 4Close the lid of the Instant Pot and ensure the valve is set to sealing.
- 5Select the 'Rice' function or set to manual high pressure for 4 minutes.
- 6Once the cooking time is complete, allow the pressure to release naturally for 10 minutes.
- 7After 10 minutes, carefully switch the valve to venting to release any remaining pressure.
- 8Open the lid and fluff the rice with a fork before serving.
Equipment
Instant Potmeasuring cupsmeasuring spoonsfork