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Easy Cook Meal, 2577 Sandpiper Drive, Tucker, GA (2026)

04/21/2025

Pasta Primavera
Ingredients
10 ounces penne pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, sliced
1 yellow squash, sliced into thin half-moons
1 zucchini, sliced into thin half-moons
1 bunch asparagus, chopped into 1-inch pieces
1 cup cherry tomatoes, halved
1 cup thinly sliced red onion
1 teaspoon sea salt
½ cup frozen peas, thawed
¾ cup grated pecorino cheese
3 tablespoons fresh lemon juice
Red pepper flakes
1 cup fresh basil leaves, plus more for garnish
¼ cup fresh tarragon, optional
Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
Season to taste, garnish with more basil, and serve.

04/21/2025

Crockpot Beef Tips and Noodles

Ingredients
1 lb stew meat (you can bump this up to 2 lbs for a meatier dish)
1 packet of Lipton onion soup mix
1 packet of brown gravy mix
1 (10.5 oz) can of cream of mushroom soup
1 small can of mushrooms (optional, but highly recommended for extra flavor!)
1 can of beef broth (use the empty cream of mushroom soup can to measure)
Egg noodles (cooked separately according to the package directions)

Instructions
Prepare the Crockpot: Start by gathering all your ingredients. In your crockpot, place the stew meat, Lipton onion soup mix, brown gravy mix, cream of mushroom soup, and mushrooms (if using them). Make sure everything is well mixed.

Add the Beef Broth: Next, take the empty cream of mushroom soup can and fill it with beef broth. Pour the broth into the crockpot and stir everything together. This ensures the flavors meld perfectly as they cook.

Slow Cook to Perfection: Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours. The goal is to let the beef become so tender that it practically melts in your mouth. Plus, the gravy will thicken and develop a rich, deep flavor during the cooking process.

Cook the Egg Noodles: About 15 minutes before you’re ready to serve, cook the egg noodles according to the package directions. Once they’re done, drain them and set them aside.

Serve and Enjoy: To serve, place a generous helping of noodles on each plate and top them with the succulent beef tips and plenty of that savory gravy. This meal is comfort food at its finest!

04/20/2025

Whole Wheat Bread

ingredients
To Proof Yeast
½ cup warm water (not hot)
3 tablespoons liquid honey (not creamed)
2 ¼ teaspoons Instant yeast (or sub active dry)
Whole Wheat Bread
¾ cup warm milk (microwave for 30-40 seconds)
2 tablespoons canola oil
1 ½ teaspoons salt
¾ cup all purpose flour
2-3 cups whole wheat flour

Instructions
Proof the yeast
In a liquid measuring cup or small bowl, whisk together warm water, honey and yeast.
Let sit for 5-10 minutes until bubbly.
If it does not become bubbly, your yeast is dead and the loaf will not rise. Start again with new yeast.

Whole Wheat Bread
In the bowl of a stand mixer (you can also mix this dough by hand, it will just require a little more muscle!), stir together warm milk, oil and salt.
Whisk in frothy yeast mixture and all purpose flour.
Place the bowl in the stand mixer fitted with a dough hook and add 1 cup of whole wheat flour.
Turn the mixer on low and knead until combined, scraping the flour off the sides of the bowl as necessary.
Gradually add just enough flour to form a tacky dough -- a few tablespoons at a time. Allow the flour to be worked into the dough completely before adding more.
When the dough pulls away from the sides of the mixer and is tacky but not sticky, it is ready. When you touch it, the dough should not come off onto your fingers, but it will feel tacky.
Drizzle canola oil around the edges of the bowl and over the dough, twisting and turning until the ball of dough is lightly coated in oil.
Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free place to rise until doubled, about 1 and a half hours.
Punch dough down and dust lightly with flour (not too much! Just enough so that you can work with it). Roll out into an 8" wide strip, pressing it out with your hands or use a rolling pin. It's important to pop any large bubbles so you do not get air holes in your baked loaf.
Roll the dough up tightly and pinch the seam to seal. Place dough seam-side down in a lightly greased 4.5 x 8.5" loaf pan (8" or 9" will work fine) and cover with a lightly greased piece of plastic wrap -- this will ensure it does not stick.
Let rise in a warm, draft-free place for 45 minutes or until doubled.
Bake at 350 degrees F for 30 minutes or until light golden brown -- it should sound hollow when tapped. For a golden brown loaf, brush the top lightly with canola oil in the last 10 minutes of baking.
Remove from the oven and let bread cool 5-10 minutes in loaf pan before removing it and placing it on a wire rack -- you cannot leave it in the pan or it will become soggy!
Let cool completely (3-4 hours) before slicing.

04/20/2025

Zesty Italian Pasta Salad

Equipment
Glass Mixing Bowls

Ingredients
Pasta Salad
16 oz rotini pasta
10 oz salami (chopped into ¼ inch pieces)
1 cup English cucumber (quartered and sliced)
2 cups grape tomatoes (halved)
1 ½ cups bell peppers (diced, I like two use two different colors)
½ cup red onion (chopped)
8 oz black olives (drained and sliced)
8 oz fresh mozzarella pearls
½ cup parmesan cheese (shredded)
½ cup parsley (chopped)
Dressing
1 ¼ cup olive oil
3 tbsp lemon juice (freshly squeezed)
1 ½ tbsp Italian seasoning
2 tsp sugar
3 tbsp red wine vinegar
2 tsp garlic (minced)
1 tsp Dijon mustard
½ tsp salt
½ tsp black pepper
Instructions
In a large pot, cook pasta according to the package directions on the box for al dente. Drain in a large colander and rinse with cold water to cool the pasta down. Then set aside.
Add, olive oil, lemon juice, Italian seasoning, sugar, red wine vinegar, Dijon mustard, salt, and black pepper to a medium bowl. Whisk until well combined and set aside.
Add cooked pasta and the remaining pasta salad ingredients to a large bowl. Then pour dressing over the top. Mix until well combined!
Serve cold, and enjoy!

04/20/2025

Crockpot Beef and Broccoli

Ingredients:

1 1/2 lbs beef flank steak, sliced thin
3 cups broccoli florets
1/2 cup soy sauce
1/4 cup beef broth
1/4 cup brown sugar
2 tbsp sesame oil
2 tbsp cornstarch
4 garlic cloves, minced
Instructions:

Add sliced beef, soy sauce, beef broth, brown sugar, sesame oil, and garlic to the crockpot.
Cook on low for 4 hours.
In the last 30 minutes, mix cornstarch with 1/4 cup water and stir it into the sauce. Add broccoli and cook for an additional 30 minutes.
Serve over rice.

04/20/2025

Deviled Egg Pasta Salad

Ingredients
6 hardboiled eggs
8 ounces ditalini, small penne, or elbow macaroni
3/4 cup mayonnaise
1 1/2 tablespoons dijon mustard
1 teaspoon white vinegar, or fresh lemon juice
1 clove garlic, finely minced or crushed to paste
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoon red onion, finely chopped
2 tablespoons green onions
1/4 cup cooked and crumbled bacon (OPTIONAL)
Instructions
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the pasta is cooking, peel the eggs and separate the yolks from the whites.
Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!

04/20/2025

Huge Bacon Cheeseburger Burrito with Bacon & Creamy Cheese Sauce
Ingredients:
1 lb ground beef
8 slices cooked bacon
1 cup shredded cheddar cheese
1/2 cup cheese sauce
1/4 cup sour cream
4 large flour tortillas
1/4 cup diced onions (optional)
Full recipe

04/20/2025

Ina Garten’s Summer Garden Pasta

Ingredients:

4 pints cherry tomatoes, halved
Extra virgin olive oil, as needed (approximately 1/2 cup)
6 cloves garlic, minced
18 large basil leaves, julienned, plus more for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt, to taste (about 1 teaspoon)
1/2 teaspoon freshly ground black pepper
1 lb angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus more for serving
Preparation:

In a large bowl, combine the halved cherry tomatoes, 1/2 cup of extra virgin olive oil, minced garlic, julienned basil, red pepper flakes, salt, and black pepper. Stir everything together gently.
Cover the bowl with plastic wrap and let it sit at room temperature for about 4 hours. This resting period allows the flavors to meld and the tomatoes to soften slightly, creating a delicious, fresh sauce.
When you’re ready to eat, bring a large pot of salted water to a boil. Add a splash of olive oil to the water and then cook the angel hair pasta according to the package directions, usually just a few minutes as angel hair is very thin.
Drain the pasta well, then add it directly into the bowl with the marinated cherry tomatoes.
Add 1 1/2 cups of freshly grated Parmesan cheese and toss everything together until the pasta is evenly coated with the tomato mixture.
Serve the pasta with additional julienned basil and more Parmesan cheese sprinkled on top for added flavor and presentation.

04/20/2025

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Ingredients

Vinaigrette
6 Tbsp balsamic vinegar
1/4 cup olive oil
2 tsp dijon mustard
2 tsp honey
1 clove garlic , minced
Salt and freshly ground black pepper

Salad
2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
1 (10.5 oz)pkg. grape tomatoes, halved
2/3 cup chopped walnuts, toasted
4 oz feta cheese, crumbled (scant 1 cup)

Instructions
Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.

Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

04/20/2025

Savory Cowboy Baked Beans with Ground Beef Recipe

Ingredients
– 1 lb ground beef
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 cup barbecue sauce
– 1/2 cup ketchup
– 1/2 cup brown sugar
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 teaspoon mustard (yellow or dijon)
– 1 teaspoon chili powder
– 1/2 teaspoon black pepper
– Salt to taste
– Fresh parsley for garnish (optional)

Makes: About 6 servings

How to Make Cowboy Baked Beans with Ground Beef?
1. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary (nobody likes a greasy dish!).
2. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 5 minutes—this is when your kitchen will start smelling incredible!
3. Stir in the kidney beans, pinto beans, barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, chili powder, black pepper, and salt. Mix thoroughly to combine all those flavors.
4. Reduce the heat to low and let the mixture simmer, uncovered, for about 20-30 minutes, stirring occasionally. This allows the beans to absorb all those yummy flavors and the mixture will thicken up a bit.
5. Taste and adjust seasoning as desired. Maybe a pinch more salt, perhaps a splash of hot sauce? It’s all up to your taste!
6. Remove from heat and let it sit for a few minutes. Serve warm, garnished with fresh parsley if you’re feeling fancy!

Easy Cook Meal

04/21/2025

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