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These 5 Hearty Dinners Will Warm The Soul

Make one of these dinners for someone in need!

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5 Hearty Dinners To Warm The Soul

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Layered Ham And Cheese Potato Bake

Servings: 6
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Servings: 6

INGREDIENTS

5 potatoes, peeled

2 teaspoons salt

1 teaspoon pepper

8-10 slices ham

7-8 slices mozzarella cheese

5 slices bacon, cooked and crumbled

¼ cup parsley, chopped

2 cups shredded mozzarella cheese

1 cup heavy cream

2 eggs

PREPARATION

1. Preheat oven to 350°F (180°C).

2. Slice the peeled potatoes into ½-centimeter slices.

3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.

4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.

5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.

6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.

7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.

8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.

9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.

10. Bake for about 40 minutes, until the cheese is a deep golden brown.

11. Cool slightly, slice, then serve!

12. Enjoy!

Classic Lasagna

Servings: 12
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Servings: 12

INGREDIENTS

Bolognese

2 tablespoons olive oil

2 tablespoons butter

1 onion, finely chopped

½ cup carrots, finely chopped

½ cup celery, finely chopped

1 pound ground beef

1 pound ground pork

½ cup tomato paste

Salt, to taste

Pepper, to taste

2 cups red wine

4 cups diced canned tomatoes

Ricotta Herb Mixture

15 ounces ricotta

½ cup basil, chopped

1 cup shredded Parmesan cheese

½ cup parsley, chopped

1 egg

Salt, to taste

Pepper, to taste

1 pound lasagna noodles, cooked

Mozzarella cheese, to taste

Parmesan cheese, to taste

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, and garlic. Cook, stirring occasionally, until golden brown.

3. Once the vegetables have caramelized, add in the ground beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.

4. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.

5. Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.

6. Bring the sauce to a simmer and cook for at least 30 minutes and then set aside.

7. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. Set aside.

8. In a 9x13-inch glass baking pan, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of ricotta. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, extra mozzarella, and Parmesan.

9. Cover the baking dish with foil and bake for 25 minutes.

10. Remove the foil and bake again for an additional 15 minutes until the cheese on top has browned and the bolognese is bubbling.

11. Slice, serve, and enjoy!

Inspired by the recipe here

Chicken Fajita Chicken And Veggie Bake

Servings: 6-8
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Servings: 6-8

INGREDIENTS

Fajita Seasoning

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

¼ teaspoon cayenne pepper

½ teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

½ onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 tablespoon olive oil

1 cup rice, long grain

2 cups chicken broth

1½ pounds chicken tenders

Garnish

Tomatoes, chopped

Cilantro, chopped

Cheese

Lime wedge

PREPARATION

1. Preheat oven to 375°F (190°C).

2. In a medium bowl, combine spices to make fajita seasoning, or use store-bought.

3. In a large bowl, combine, onion, peppers, and chicken.

4. Add oil and seasoning, and mix until seasoning is fully incorporated.

5. In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.

6. Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.

7. Serve with tomatoes, cilantro, and cheese, if desired.

8. Enjoy!

Chicken And Biscuits Bake

Servings: 6
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Servings: 6

INGREDIENTS

6 tablespoons butter

1 onion, chopped

½ cup flour

3 cups chicken broth

1 teaspoon salt

1 teaspoon pepper

1 cup heavy cream

2½ cups frozen mixed vegetables

1 rotisserie chicken, shredded

2 tubes biscuit dough

PREPARATION

1.Preheat oven to 350˚F (180˚C).

2. In a large pot over medium-high heat, melt the butter.

3. Add the onion, stir until softened. About 1 minute.

4. Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.

5. Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.

6. Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.

7. Add the mixed vegetables and shredded chicken, stir until fully incorporated.

8. Transfer to a 9x13-inch baking dish.

9. Evenly top with 12 pieces of biscuit dough.

10. Bake for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.

11. Cool slightly before serving.

12. Enjoy!

Chicken Alfredo Lasagna

Servings: 6-8
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Servings: 6-8

INGREDIENTS

4-6 boneless, skinless chicken breasts

4-6 teaspoons salt

4-6 teaspoons pepper

4-6 teaspoons garlic powder

4 tablespoons canola oil

3 cloves garlic, minced

½ medium white onion, finely chopped

2 cups heavy cream

½ cup Parmesan cheese

1 cup parsley, chopped

10-12 lasagna noodles, cooked

2 cups shredded mozzarella cheese

6 strips bacon, cooked and crumbled

PREPARATION

1. Preheat oven to 350°F (180°C).

2. Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.

3. Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.

4. In the residual oil, add the garlic and onions, stirring constantly until the mixture has started to brown.

5. Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.

6. Cook for 1 additional minute, then remove from heat.

7. In a 9x13-inch rectangular baking pan, spread about ¼ of the cream mixture on the bottom.

8. Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.

9. Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.

10. Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.

11. Bake for about 25 minutes, until the cheese is golden brown.

12. Cool for about 15 minutes, slice, and serve!

13. Enjoy!