Recipes with Nancy

Shrimp Dirty Rice

Ingredients:

1 lb (450g) large shrimp, peeled and deveined

1 cup (180g) long-grain white rice

2 cups (480ml) chicken broth

1/2 lb (225g) ground beef

1 small onion, diced

1 green bell pepper, diced

2 celery stalks, diced

2 cloves garlic, minced

1 tsp paprika

1/2 tsp cayenne pepper (optional)

1/2 tsp thyme

Salt and pepper to taste

2 tbsp olive oil

Chopped parsley for garnish

Directions:

In a large skillet, heat 1 tbsp oil over medium heat. Cook ground beef until browned. Remove and set aside.

In the same skillet, add remaining oil and sauté onion, bell pepper, and celery for 5–6 minutes until softened.

Stir in garlic, paprika, thyme, and cayenne; cook for 1 minute.

Add rice and toast for 2 minutes while stirring.

Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes or until rice is tender.

Add cooked beef and shrimp to the skillet. Cover and cook for 5–6 more minutes, or until shrimp are pink and cooked through.

Fluff rice, adjust seasoning, and garnish with parsley.

Notes:
You can substitute shrimp with diced chicken for variation.

Prep Time: 15 minutes | Cooking Time: 30 minutes
Kcal: 580 kcal | Servings: 4 servings

Smothered Hamburger Steaks in Gravy

Ingredients:

1 lb (450g) ground beef

1/4 cup (25g) breadcrumbs

1 egg

1/2 tsp onion powder

Salt and pepper

1 tbsp oil

For Gravy:

1 onion, sliced

2 tbsp flour

2 cups (480ml) beef broth

Salt and pepper

Directions:

Mix ground beef, breadcrumbs, egg, onion powder, salt, and pepper. Form 4 patties.

In a skillet, heat oil and cook patties 4–5 minutes per side. Remove and set aside.

In same pan, sauté onions until soft.

Add flour and stir for 1 minute, then slowly add broth, whisking until smooth.

Simmer until thickened, return patties, and coat with gravy. Simmer 5–10 minutes.

Notes:
Serve with mashed potatoes or rice for a hearty meal.

Prep Time: 10 minutes | Cooking Time: 25 minutes
Kcal: 580 kcal | Servings: 4 servings

Homemade Easy Cheesy Pizza Pockets

Ingredients:

1 can (14 oz / 400g) refrigerated pizza dough or homemade

1 cup (100g) shredded mozzarella

1/2 cup (120ml) pizza sauce

1/2 cup (60g) chopped chicken ham or turkey pepperoni

1 egg, beaten (for brushing)

Directions:

Preheat oven to 375°F (190°C).

Roll out dough and cut into rectangles.

On one half of each rectangle, spoon sauce, sprinkle cheese, and add meat.

Fold dough over and seal edges with a fork.

Brush tops with beaten egg.

Bake for 15–18 minutes until golden brown. Cool slightly before serving.

Notes:
Serve with extra marinara or ranch dipping sauce.

Prep Time: 10 minutes | Cooking Time: 18 minutes
Kcal: 440 kcal | Servings: 6 pizza pockets

Crockpot Cheesy Taco Beef & Rice

Ingredients:

1 lb (450g) ground beef

1 packet taco seasoning

1 cup (180g) uncooked long-grain rice

2 cups (480ml) beef broth

1 can (14.5 oz / 400g) diced tomatoes, drained

1 cup (100g) shredded cheddar cheese

Directions:

Brown ground beef in a skillet and drain fat.

Add to crockpot with taco seasoning, rice, broth, and tomatoes. Stir well.

Cover and cook on LOW for 4–5 hours or until rice is tender.

Stir in cheddar cheese and let melt before serving.

Notes:
Add frozen corn or black beans for extra texture.

Prep Time: 10 minutes | Cooking Time: 5 hours
Kcal: 610 kcal | Servings: 6 servings

Cheesy Garlic Chicken Wraps

Ingredients:

2 cups (300g) cooked shredded chicken

1/2 cup (60g) shredded mozzarella cheese

1/4 cup (60g) cream cheese, softened

2 garlic cloves, minced

1/2 tsp Italian seasoning

4 large tortillas

Butter or oil for searing

Directions:

In a bowl, mix shredded chicken, mozzarella, cream cheese, garlic, and seasoning until well combined.

Divide mixture among tortillas and roll tightly into wraps.

Heat a skillet over medium heat with a bit of butter or oil.

Sear each wrap seam-side down for 2–3 minutes per side until golden and crisp.

Serve warm with a dipping sauce of choice.

Notes:
These freeze well before searing — just thaw and cook later.

Prep Time: 10 minutes | Cooking Time: 10 minutes
Kcal: 450 kcal | Servings: 4 wraps

Crockpot Creamy Cheddar Ranch Chicken & Broccoli Pasta

Ingredients:

2 boneless skinless chicken breasts

2 cups (480ml) chicken broth

1 packet ranch seasoning

1 cup (240ml) heavy cream or milk

2 cups (100g) shredded cheddar cheese

3 cups (300g) cooked pasta (add at end)

2 cups (180g) steamed broccoli florets

Directions:

Place chicken, broth, and ranch seasoning in crockpot. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

Remove chicken, shred it, and return to pot.

Stir in cream and cheddar cheese until melted.

Add cooked pasta and broccoli. Stir to combine and warm through for 10–15 minutes.

Notes:
Swap broccoli with peas or spinach for variation.

Prep Time: 10 minutes | Cooking Time: 6 hours (LOW)
Kcal: 670 kcal | Servings: 6 servings

Cheesy Taco Potatoes

Ingredients:

4 medium russet potatoes, cubed

1 lb (450g) ground beef

1 packet taco seasoning

1/2 cup (120ml) water

1 cup (100g) shredded cheddar cheese

1/4 cup (60ml) sour cream

Chopped green onions for garnish

Directions:

Preheat oven to 400°F (200°C). Toss cubed potatoes with olive oil, salt, and pepper. Roast for 30 minutes, flipping halfway.

Meanwhile, cook ground beef in a skillet until browned. Drain fat.

Add taco seasoning and water, simmer until thickened, about 5 minutes.

Once potatoes are crispy, spoon taco beef over them in a baking dish.

Sprinkle with cheese and return to oven for 5–10 minutes to melt.

Serve with a dollop of sour cream and garnish with green onions.

Notes:
Top with jalapeños or guacamole for extra flavor.

Prep Time: 10 minutes | Cooking Time: 35 minutes
Kcal: 620 kcal | Servings: 4 servings

Chorizo Breakfast Burrito

Ingredients:

8 oz (225g) beef chorizo or spicy ground beef

4 large eggs

1/4 cup (60ml) milk

1 cup (100g) shredded cheddar cheese

1/2 cup (60g) diced bell peppers

1/4 cup (30g) chopped onions

4 flour tortillas (8-inch)

1 tbsp butter or oil

Salt and pepper to taste

Directions:

In a skillet over medium heat, cook chorizo until browned and fully cooked. Remove and set aside.

In the same skillet, sauté bell peppers and onions for 3–4 minutes until tender.

In a bowl, whisk eggs, milk, salt, and pepper.

Pour eggs into skillet with peppers/onions and scramble until just set.

Warm tortillas in a dry skillet or microwave.

Assemble burritos: add eggs, chorizo, and cheese to each tortilla.

Roll tightly, tucking in sides. Optional: sear seam-side down for 1–2 minutes until golden.

Notes:
Wrap in foil and refrigerate for up to 3 days for an easy grab-and-go breakfast.

Prep Time: 10 minutes | Cooking Time: 15 minutes
Kcal: 470 kcal | Servings: 4 burritos

Mashed Potatoes with Ground Beef Gravy

Ingredients:

2 lbs (900g) potatoes, peeled and cubed

4 tbsp (60g) butter

1/2 cup (120ml) milk

Salt and pepper to taste

For Ground Beef Gravy:

1 lb (450g) ground beef

1 small onion, diced

2 tbsp all-purpose flour

1 1/2 cups (360ml) beef broth

1/2 tsp garlic powder

Salt and pepper

Directions:

Boil potatoes in salted water until fork-tender, about 15–20 minutes.

Drain and mash with butter and milk until smooth. Season with salt and pepper.

Meanwhile, cook ground beef and onion in a skillet until browned. Drain excess fat.

Sprinkle flour over beef, stir, and cook 1–2 minutes.

Slowly stir in beef broth and garlic powder. Simmer until thickened, about 5–7 minutes.

Season gravy and spoon over mashed potatoes to serve.

Notes:
Add a splash of cream to the mash for extra richness.

Prep Time: 15 minutes | Cooking Time: 25 minutes
Kcal: 520 kcal | Servings: 4 servings

Garlic Shrimp Pasta

Ingredients:

8 oz (225g) spaghetti or linguine

1 lb (450g) shrimp, peeled and deveined

3 tbsp butter

4 cloves garlic, minced

1/2 tsp red pepper flakes (optional)

1 tbsp lemon juice

2 tbsp chopped parsley

Salt and pepper to taste

Directions:

Cook pasta in salted water. Reserve 1/2 cup (120ml) pasta water. Drain.

In a skillet, melt butter over medium heat. Add garlic and red pepper flakes, cook 1 minute.

Add shrimp and cook 2–3 minutes per side until pink.

Add lemon juice, reserved pasta water, and cooked pasta. Toss to combine.

Season with salt and pepper, sprinkle with parsley, and serve.

Notes:
Add spinach or cherry tomatoes for extra freshness.

Prep Time: 10 minutes | Cooking Time: 15 minutes
Kcal: 510 kcal | Servings: 4 servings