Name: Slow Cooker French Onion Roast
Yield: 16 4 ounce servings
Ingredients: 2 teaspoons olive oil; 4 medium yellow onion (sliced thin); 2 Tablespoons water; 2 Tablespoons minced garlic; 4 pound beef chuck roast (fat trimmed); 1/3 cup balsamic vinegar; 2 cups low-sodium beef broth; 2 Tablespoons Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 Tablespoons resh thyme

Slow Cooker French Onion Roast

January 21, 2026 by Dinner Tonight

This French Onion Roast cooks low and slow in your slow cooker for an impressive roast! Perfect for a cold day or a busy week.

Slow Cooker French Onion Roast

Servings

16 4 ounce servings

Servings

16 4 ounce servings

Slow Cooker French Onion Roast

Servings

16 4 ounce servings

Servings

16 4 ounce servings

Ingredients

2 teaspoons olive oil
4 medium yellow onion sliced thin
2 Tablespoons water
2 Tablespoons minced garlic
4 pound beef chuck roast fat trimmed
1/3 cup balsamic vinegar
2 cups low-sodium beef broth
2 Tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons resh thyme

Servings: 4 ounce servings

Units:

Instructions

In a skillet heat the olive oil over low to medium heat, add the onions and cook until the onions are almost caramelized. Use up to 2 tablespoons of water to help in the cooking process if onions start to stick to the pan. This takes about 30-35 minutes.
In a slow cooker place the beef roast, caramelized onion, and garlic.
Add the balsamic vinegar, beef broth, worcestershire sauce, salt, pepper and fresh thyme.
Cook on high for 4-6 hours or on low for 8-10 hours.
Note: the onions can be caramelized the day before and stored in the refrigerator until ready to add to the slow cooker.

Recipe Notes

Philly Cheesesteak Casserole

January 15, 2026 by Dinner Tonight

This family-friendly, delicious Philly Cheesesteak Casserole is a quick way to use up leftover ground beef. It packs a nutritious punch with protein, vegetables, and great flavor!

You can use this recipe to feed the whole family or portion out for meal prep lunches.

Philly Cheesesteak Casserole

Servings

4 servings

Servings

4 servings

Philly Cheesesteak Casserole

Servings

4 servings

Servings

4 servings

Ingredients

3/4 pound lean ground beef
1 cup medium red bell pepper thinly sliced
1 cup medium green bell pepper thinly sliced
1/2 cup medium yellow onion diced
1 cup mushrooms diced
1 Tablespoon minced garlic
1 1/2 teaspoons Italian seasoning
1 teaspoon paprika
3 cups frozen cauliflower rice
4 ounces plain greek yogurt
1/2 cup mozzarella cheese shredded

Servings: servings

Units:

Instructions

In a large, oven safe skillet over medium heat, add the bell peppers, onions, and garlic. Cook about 5 minutes and add the pre-cooked ground beef. Continue cooking until beef is warm and vegetables are tender.
Reduce the heat to low, add the seasonings and stir to incorporate. Add cauliflower rice and plain Greek yogurt. Stir into the meat mixture until well incorporated.
Top with shredded mozzarella, covering top of skillet mixture. Bake for 10-12 minutes or until cheese is melted.
Carefully remove from oven, let sit 5-10 minutes. Garnish with fresh parsley, if desired, before serving.
Note: If you don’t have an oven safe skillet, you can spread the mixture into a 9x13 casserole dish after step 3 (before adding the cheese).

Burger Bowls with Sweet Potato Wedges

January 15, 2026 by Dinner Tonight

Life gets busy, but you still have to eat! These Burger Bowls are a delicious addition to any menu–packed with protein, fiber & flavor!

Plus, this recipe allows you to prep extra ground beef for other meals during the week. Stay tuned for another recipe to add to your weekly menu to use up that extra ground beef.

Burger Bowls with Sweet Potato Wedges

Servings

4 servings

Servings

4 servings

Burger Bowls with Sweet Potato Wedges

Servings

4 servings

Servings

4 servings

Ingredients

Bowl

3/4 pound lean ground beef
8 cups of greens of choice
Burger Toppings: onions (1/2 cup), tomatoes (1/2 cup), cheese (1/4 cup), 1/4 cup pickles

Sweet Potato Wedges*

1 medium sweet potatoes washed
1/2 Tablespoon Avocado Oil
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 Tablespoons parsley for garnish

Sauce

1/2 cup plain nonfat Greek yogurt
2 Tablespoons low-sodium ketchup
2 teaspoons yellow mustard
1 teaspoon white vinegar or apple cider vinegar
1/2 teaspoon onion powder

Servings: servings

Units:

Instructions

If using frozen sweet potato fries, bake them according to the package and skip to step 6.
Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper
While oven preheats, slice sweet potato (with skin intact) into wedges about ¼ to ½ inch thick. Place sweet potato wedges on the baking sheet.
In a small bowl, combine oil, garlic powder, and chili powder. Drizzle over sweet potatoes and toss well to coat.
Arrange sweet potatoes in a single layer on baking sheet and bake for 20-25 minutes, flipping when undersides have begun to crisp. Baking time may vary based on the thickness of potato slices and amount of moisture in the potatoes
While potatoes are in the oven, prepare the rest of the ingredients.
In a large skillet, over medium heat add ground to skillet, season with salt and pepper. Break up and cook the ground beef to a temperature of 155 degrees F or until no longer pink. Cook your 3 lbs. of ground beef and set aside 1 lbs for this recipe. Cool and save the other meat for other recipes.
Make the sauce by adding all ingredients to a small bowl and stirring until smooth. Taste and adjust seasonings as needed. Set aside
Assemble bowls by placing 2 cups of leafy greens in each bowl. Top each bowl with 4 oz (¼ pound) of ground beef and the rest of your favorite burger toppings. Add a few sweet potato wedges or serve on the side. Drizzle special sauce over burger bowl and enjoy.

Recipe Notes

*Can use store-bought sweet potato fries to save time, this may alter the nutritional information.

Beef Teriyaki Skillet

December 15, 2025 by Dinner Tonight

Make weeknight dinners easy with this flavorful beef teriyaki skillet. Tender beef, colorful vegetables, and a rich teriyaki glaze come together for a quick, delicious meal that’s simple to prepare and sure to impress.

Beef Teriyaki Skillet

Servings

4 servings

Servings

4 servings

Beef Teriyaki Skillet

Servings

4 servings

Servings

4 servings

Ingredients

Teriyaki Sauce

1/2 cup reduced sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1 teaspoon crushed red pepper
2 Tablespoons crushed garlic
1/2 cup red onion thinly sliced
1 teaspoon fresh ginger grated
3 Tablespoons rice vinegar

Skillet

1 pound Flank Steak sliced into 1/2 inch strips
1 medium red bell pepper sliced
1 cup broccoli florets
1 cup frozen edamame
1/2 cup prepared teriyaki sauce
1 Tablespoon sesame oil
1 Tablespoon fresh garlic minced

Servings: servings

Units:

Instructions

Teriyaki Sauce

Prepare onion, ginger and garlic.
In a small saucepan add soy sauce, water, brown sugar, crushed red pepper, onion, garlic, ginger, and rice vinegar.
In a separate small bowl make a paste with water and corn starch. Whisk the paste into the saucepan.
Bring the saucepan to a boil over high heat and then reduce to a low heat.
Stirring occasionally, simmer for 5-7 minutes or until desired thickness is achieved.
Store in an airtight glass container in the refrigerator for up to 1 week.

Skillet

On a clean cutting board, trim any excess fat from the flank steak. Slice steak into ½ inch slices.
On a separate cutting board from the steak cutting board (to avoid cross contamination) dice red bell pepper.
Add ½ tablespoon of sesame oil to pan and cook steak to desired doneness with an internal temperature of 145 degrees. Transfer cooked steak to a bowl, keep warm.
Add remaining sesame oil to pan and sauté garlic. Once garlic is cooked, add vegetables and cook thoroughly.
Add cooked steak back to pan with cooked vegetables. Add teriyaki sauce and mix with all vegetables and steak.
Enjoy this easy and quick weeknight recipe!

Recipe Notes

Busy with life? Use a low sodium Teriyaki Sauce from the store. Or make the recipe above and store it in your refrigerator for future use. Store bought teriyaki sauce will affect nutritional qualities of final recipe.

Homemade Hamburger Helper

September 8, 2025 by Dinner Tonight

Whip up this one-skillet wonder in just 25 minutes! Ground beef, elbow pasta, and a cheddar cheese sauce come together to create a family favorite. Perfect for those busy nights when you need something tasty and satisfying on the table fast. Whether you have picky eaters or just crave some cheesy comfort, this Homemade Hamburger Helper is sure to please everyone!

Homemade Hamburger Helper

Servings

8 1 1/2 cup servings

Servings

8 1 1/2 cup servings

Homemade Hamburger Helper

Servings

8 1 1/2 cup servings

Servings

8 1 1/2 cup servings

Ingredients

1 pound extra lean ground beef (96% Lean/4% Fat)
1/2 cup onion finely chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons unsalted tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons beef bouillon
2 3/4 cups water
9 ounces elbow macaroni noodles (approx 2 ½ cups)
2 cups lowfat shredded cheddar cheese
1/4 cup plain nonfat Greek yogurt
1/4 cup skim milk

Servings: 1 1/2 cup servings

Units:

Instructions

In a large deep skillet with a lid, cook the ground beef and onion on medium-high heat until ground beef until it’s no longer pink and it has reached 155-degree Fahrenheit.
Add onion powder, garlic powder, beef bouillon, pepper, tomato paste and Worcestershire sauce into the ground beef and stir until it’s combined well.
Add the water and elbow noodles. Stir to combine and bring to a boil.
Once boiling, cover the pan with the lid, and reduce heat to medium-low. Let it cook for 15 minutes or until all the liquid is absorbed and the pasta is cooked. Remove from heat.
Add shredded cheese, yogurt, and milk. Stir until combined. Serve immediately.

Recipe Notes

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