If you are trying to figure out what to make for dinner, this quick Ravioli Sauce is the answer. We love this meaty sauce to serve over cheese ravioli or any hearty pasta and it comes together in one large skillet.

 There’s less than 10 ingredients in this one pot meal and you are likely to have everything you need on hand. I love easy dinners that use kitchen staples.

Just take me to the Ravioli Sauce Recipe!

If you are just looking for the recipe, just keep scrolling to the very end for a printable recipe card with ingredients and full instructions. Otherwise, read on for step by step photos and directions on how to make this easy meal!

Ingredients for Ravioli with Meat Sauce Recipe

• ground beef
• tomato sauce or marinara sauce
• milk or heavy cream
• Italian Seasoning
• kosher salt
• sugar
• granulated garlic
• Ravioli – frozen ravioli, refrigerated or fresh ravioli – any kind of ravioli will work here.
• fresh basil for garnish – optional

How to Make Ravioli with Meat Sauce

1. Add lean ground beef to a deep skillet and break up with a wooden spoon as it browns. Drain any excess grease. 
2. Stir in tomato sauce, milk and seasonings.
3. Add frozen or refrigerated ravioli and stir to combine. 
4. Bring mixture to a boil, cover and cook 10 minutes, stirring occasionally. 
5. Remove from heat when ravioli is heated through and garnish with fresh basil if desired. 

This easy Ravioli Sauce is the perfect way to top store-bought ravioli and it is made with simple ingredients and it’s the perfect meal for busy weeknights.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Flipboard, Instagram and Facebook!

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Ravioli with Meat Sauce

Ravioli Sauce is a quick and easy recipe made with ground beef and tomato sauce, perfect for frozen or refrigerated ravioli. A great 30 minute meal!

Course Ground Beef

Cuisine American

Keyword 30 minute meal, ground beef recipes, one pot meal, pasta, ravioli

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 664kcal

Author Milisa

Ingredients

• 1 pound lean ground beef
• 2 cups tomato sauce or marinara sauce
• 1 cup milk
• 1 tablespoon Italian Seasonings
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon granulated garlic
• 25 oz frozen or refrigerated ravioli
• fresh basil for garnish – optional

Instructions

• Brown ground beef in a skillet, breaking it up as it cooks. Drain any excess grease.
• Add tomato sauce, milk, Italian seasonings, salt, sugar and garlic, stirring to combine.
• Add ravioli and stir until well coated.
• Bring mixture to a boil, cover and cook 10 minutes. Stir occasionally.
• When ravioli is heated through, remove from heat and serve with fresh basil if desired.

Notes

• Pasta: This sauce will work with any pasta but it is especially good with homemade ravioli, or tortellini.
• Meat: Italian sausage can be substituted for the ground beef if desired. 
• Spicy Sauce: Add red pepper flakes for a spicy pasta sauce. 
• Toppings: Top the finished ravioli with fresh grated fresh Parmesan cheese or mozzarella cheese. Fresh herbs like basil or parsley can be sprinkled over the top of the simple sauce.
• Storage: Store leftovers in an airtight container in the refrigerator 2-3 days or freeze up to 3 months.
• Reheat: Cook leftover ravioli in a saucepan over medium heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 664kcal | Carbohydrates: 49g | Protein: 53g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 148mg | Sodium: 1851mg | Fiber: 5g | Sugar: 8g

Need more inspiration? Our Ground Beef Recipes that save busy nights will have dinner solved in no time.

 
More Pasta Dishes to Try

• Sausage Goulash is a family favorite dinner that can be on the table in under 30 minutes with bold flavors.
• Bacon White Cheddar Pasta is for the serious mac and cheese lovers. This easy dinner has tons of flavor and lots of crispy bacon!
• Easy Baked Rigatoni is a hearty recipe made with ground beef that will have everyone running to the dinner table. 
• Manicotti is filled with sausage and cheese filling with a delicious red sauce that is baked to perfection.
• Creamy Tuscan Ravioli with spinach and tomatoes is a quick dinner for busy weeknights that is just as delicious as your favorite Italian restaurant.

The post Ravioli with Meat Sauce appeared first on Miss in the Kitchen.

Dump cake is my go-to easy dessert and this peach and pineapple combo is my best one yet! It is the kind of recipe that just makes life easier. Keep it on hand for those days when you need dessert without a lot of fuss.

Why You’ll Love This Recipe

• Easy pantry dessert recipe with simple ingredients you can keep stocked for last-minute baking.
• Warm fruit dump cake with buttery topping that tastes like you spent far more time on it than you did.
• Perfect for potlucks, holidays and family gatherings because it serves a crowd and is always a hit.

Ingredients for Peach Pineapple Dump Cake Recipe

• Canned sliced peaches
• Crushed pineapple
• Butter cake mix
• Butter
• Brown sugar

How to Make Peach Pineapple Dump Cake

1. Add the fruit Heat the oven to 350°F. Drain the peaches and spread them evenly into a 9 x 13-inch baking dish. Spoon the crushed pineapple over the peaches and spread into an even layer.
2. Add the topping Sprinkle the dry cake mix evenly over the fruit. Melt the butter and drizzle evenly over the cake mix. Sprinkle brown sugar over the top.
3. Bake Place cake in the oven for 45 to 50 minutes or until the top is golden brown and the fruit is bubbling around the edges.

Serve Cool slightly before serving. Spoon into bowls and serve warm with a scoop of vanilla ice cream or sweetened whipped cream if desired.

This Peach Pineapple Dump Cake is one of those dependable desserts you’ll come back to again and again. It’s quick, simple and always disappears fast. Keep a few cans of fruit and a cake mix in the pantry and dessert is never far away.

If you try this peach pineapple dump cake recipe, leave a comment and star rating below to let others know how it turned out. Tag us on social media, we love seeing your creations!

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Peach Pineapple Dump Cake

Peach Pineapple Dump Cake is the ultimate easy dessert with just 5 ingredients and perfect for ay day of the week.

Course Cakes

Cuisine American

Keyword dump cake

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 559kcal

Author Milisa

Ingredients

• 1 can Crushed Pineapple 20 oz, do not drain
• 1 can Sliced Peaches in heavy syrup 29 oz, do not drain
• 1 box Yellow Cake Mix
• ½ cup brown sugar
• 1 cup butter melted
• Vanilla Ice Cream for serving if desired

Instructions

• Preheat oven to 375°.
• Pour peaches and crushed pineapple with juice into a 9 x 13 inch baking dish. Mix and spread evenly.
• Sprinkle dry cake mix over fruit in an even layer.
• Melt butter and drizzle all over the top.
• Sprinkle brown sugar over the top.
• Bake for 45 minutes or until filling is bubbly around the edges and the top is golden brown.
• Cool about 20 minutes before serving.
• Top with vanilla ice cream if desired.

Notes

Store cooled cake, covered with plastic wrap 1 – 2 days. Cake may be refrigerated up to 3 days.

Nutrition

Serving: 1g | Calories: 559kcal | Carbohydrates: 83g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 664mg | Potassium: 209mg | Fiber: 3g | Sugar: 56g | Vitamin A: 921IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 2mg

More Dump Cakes to Try

Pineapple Dump Cake

Strawberry Lemon Dump Cake

Blackberry Dump Cake

Apple Dump Cake

The post Peach Pineapple Dump Cake appeared first on Miss in the Kitchen.

No Bake Strawberry Cheesecakes and No Bake Blackberry Cheesecake are always a hit for family get togethers and this blueberry version is just as amazing. If you are entertaining guests, this make ahead Lemon Blueberry Tiramisu is always a hit.

This easy blueberry and lemon cheesecake comes together in about 10 minutes and can be layered into individual glasses or served in pie or classic cheesecake form. It’s light and fluffy, full of blueberry flavor and not too overly sweet, the perfect summer dessert but also great for anytime of year.

Ingredients Needed for No Bake Blueberry Cheesecake Recipe

• Heavy Whipping Cream or Cool Whip
• Powdered Sugar
• Cream Cheese – Room temperature
• Blueberry Pie Filling
• Lemons
• Fresh Blueberries

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How to Make No Bake Blueberry Cheesecake Shooters

1. Add heavy cream to a mixing bowl and beat at low speed with an electric mixer for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form. 
2. Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering. 

3. Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2- 2 minutes.
4. Add blueberry pie filling, lemon zest and lemon juice. 
5. Continue to beat until well combined.
6. Add 2 cups of reserved whipped cream.

7. Fold in until well combined.

8. Fill piping bag with blueberry filling and another with the remaining sweetened whipped cream.

9. Layer into 5 oz dessert glasses  or small bowls: berry mixture, whipped cream, blueberries and repeat. 
10. Garnish with more blueberries and a slice of lemon if desired.
11. Chill in refrigerator for 4 hours or overnight before serving.

If you are looking for a quick and easy dessert for entertaining, this No Bake Blueberry Cheesecake is sure to impress. It’s so simple to make with just a few ingredients and comes together in about 10 minutes. The creamy filling and saucy blueberries come together for the best bo bake cheesecake filling.

If you love this recipe as much as we do, please leave a comment and a star rating to let others know how it turned out.

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No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake is a quick and easy dessert to serve for any occasion. Made tons of blueberry and lemon flavor and layered with homemade whipped cream. 

Course No Bake Desserts

Cuisine American

Keyword blueberry cheesecake, blueberry dessert, blueberry-lemon cheesecake, Easter dessert, no bake dessert, purple dessert

Prep Time 10 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 Servings

Calories 477kcal

Author Milisa

Ingredients

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 8 ounces cream cheese softened
• 21 ounce can blueberry pie filling
• zest of 2 lemons
• 1 tablespoon lemon juice
• 1 cup blueberries
• lemon slices optional garnish

Instructions

• Add heavy whipping cream to a mixer bowl and beat at low speed for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form. 
• Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering. 
• Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2- 2 minutes.
• Add blueberry pie filling, lemon zest and lemon juice. 
• Continue to beat until well combined.
• Fold in 2 cups of reserved whipped cream until thoroughly combined.
• Fill pastry bags with blueberry filling and another with the remaining sweetened whipped cream.
• Layer into 5 oz dessert glasses  or small bowls: blueberry filling, whipped cream, blueberries and repeat. 
• Garnish with more blueberries and a slice of lemon if desired.
• Chill for 4 hours or overnight before serving.

Notes

To Make a Pie: Prepare according to directions. Fill a prepared 9 inch graham cracker crust. Top with sweetened whipped cream. Garnish with fresh blueberries and lemon slices. Chill 6 hours or overnight before serving. 

Variation: Add a layer of crushed graham crackers into the dessert glasses if desired. 

Pie Filling: Any flavor of pie filling can be substituted. 

Storage: No bake cheesecakes can be refrigerated up to 3 days. 

Occasions: Perfect for any holiday including Easter, 4th of July, Thanksgiving or Christmas. Great for celebrations and special occasions. 

Nutrition

Serving: 1g | Calories: 477kcal | Carbohydrates: 39g | Protein: 5g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 240mg | Fiber: 1g | Sugar: 12g

More No Bake Cheesecake Recipes to Try

• No Bake Raspberry Cheesecakes
• No Bake Strawberry Cheesecake
• No Bake Cherry Cheesecake 
• No Bake Oreo Cheesecake
• No Bake Peanut Butter Cheesecake
• Berry Icebox Cake

The post No Bake Blueberry Cheesecake appeared first on Miss in the Kitchen.

Pizza is always a surefire hit for any meal of the day at our house and these mini pizzas and the kids love them for a quick and easy snack. The whole family loves these and you can even make them ahead and reheat in just 1-2 minutes. We also love these Air Fryer Calzones for a quick meal. 

Ingredients for Mini Pizzas Recipe

• Olive Oil
• Canned Biscuits + all purpose flour for rolling
• Marinara Sauce or Pizza Sauce
• Cooked Sausage
• Pepperoni slices or mini pepperoni
• Shredded Mozzarella

How to Air Fry Mini Pizzas

1. Preheat air fryer to 400° for 5 minutes.
2. Unroll biscuit dough and pull each biscuit into 2 layers.
3. Sprinkle a cutting board with a bit of flour and roll biscuit into about a 3 inch circle with a rolling pin.
4. Top with marinara sauce or homemade pizza sauce.
5. Add sausage and pepperoni.

6. Top with shredded mozzarella.
7. Spray air fryer basket with olive oil (or lightly brush).
8. Use a spatula to place the pizzas in the air fryer, cooking 2 or 3 at a time.

9. Cook in the air fryer for 4 minutes or until golden brown. Repeat with remaining ingredients.
10. Place pizzas on a wire rack as they come out of the air fryer to keep the crust from becoming soggy.

For an even easier little pizzas, try making these Air Fryer English Muffin Pizzas. Using english muffins makes personal pizzas super quick and delicious. Add a garden salad and peppercorn ranch for a complete meal.

We love making homemade pizza dough for Bacon Cheeseburger Pizzas but these delicious mini pizzas are the best for nights that it seems like we really don’t have time to cook. 

If you need a quick and easy dinner, this air fryer mini pizzas recipe is just the ticket. Everyone can make their own mini pizzas with their favorite pizza toppings and it’s so much fun to get the whole family cooking together.

If you have tried this Mini Pizzas air fryer recipe leave a comment and star rating below so others will know how it turned out.

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Mini Pizzas

Mini Pizzas cook in just 4 minutes in the air fryer! Make them with everyone's favorite toppings for a family favorite dinner, lunch or snack.

Course Main Dishes

Cuisine American

Keyword air fryer pizzas, biscuit pizzas, mini pepperoni pizza, mini pizzas, sausage pizza

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 16 mini pizzas

Calories 150kcal

Author Milisa

Ingredients

• 1 can Grands Biscuits
• 2 tablespoons all purpose flour for rolling
• 1 – 2 teaspoons olive oil
• 1 cup marinara sauce
• ½ pound cooked sausage
• 4 ounces pepperoni slices
• 8 ounces shredded mozzarella cheese

Instructions

• Preheat air fryer to 400° for 5 minutes.
• Separate biscuits into 2 layers.
• Lightly flour a cutting board and use a rolling pin to roll each biscuit half into about a 3 inch circle.
• Top each dough circle with 2 teaspoons of marinara sauce.
• Add pepperoni and sausage and top with cheese.
• Spray air fryer basket lightly with olive oil or brush on.
• Use a spatula to place pizzas in air fryer basket, cooking 2 or 3 at a time with space in between.
• Cook for 4 minutes at 400° or until golden brown.
• Place on a wire rack and repeat with remaining ingredients.
• Serve pizzas immediately or cool completely on wire rack before refrigerating.

Notes

Oven Directions

1. Line a rimmed baking sheet with parchment paper or lightly grease with cooking spray or olive oil.
2. Preheat Oven to 375°.
3. Place pizzas onto the baking sheet about 2 inches apart.
4. Bake for 8-10 minutes or until crust is browned and cheese is melted. 

How to Store & Reheat

Storage: Cool pizzas completely on a wire rack if you are not serving immediately. Store leftover mini pizzas in zip top baggies or an airtight container in refrigerator up to 3 days. 

Reheat: Reheat in air fryer, toaster oven or oven for 2 – 5 minutes at 350°. 

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 433mg | Sugar: 2g

More Air Fryer Recipes to Try

Grilled Cheese Sticks

English Muffin Pizzas

Pretzel Dogs

Calzone

The post Mini Pizzas appeared first on Miss in the Kitchen.

Steak fajitas are one of our restaurant favorites and I have to say this Fajita Pasta is a close second, so good that we’ve made it twice this week. Serve it up with skillet Mexican Street Corn for a complete meal.

Ingredients Needed for Ground Beef Fajita Pasta

• Ground Beef 80/20
• Onions
• Bell Peppers
• Ground Cumin
• Granulated Garlic
• Chili Powder
• Black Pepper
• Cornstarch
• Brown Sugar or honey
• Orange Juice or Pineapple Juice
• Soy Sauce
• Cooked Pasta: Ziti, Penne or Macaroni
• Tomatoes
• Cilantro

How to Make Fajita Pasta

1. Brown the ground beef in a large skillet, breaking it up as it cooks to brown on all sides. If you have more than a few tablespoons of grease, drain the excess.
2. Slice the bell peppers and onions and add to the skillet with browned ground beef. Continue to cook until vegetables are softened.

   

3. In a bowl combine the cumin, garlic, chili powder, pepper, cornstarch and brown sugar or honey.
4. Whisk in the orange juice and soy sauce.

   

5. Pour mixture into the ground beef and veggies mixture.
6. Stir often and bring the mixture to a low boil.
7. Add the cooked and drained pasta and mix well, cooking about 2 minutes.

   

8. Remove from heat and garnish with cilantro.
9. Serve with diced tomatoes and a dollop of sour cream if desired.

Leftovers are just as good reheated the next day. Refrigerate and just add a little orange juice or lime juice to the pan to reheat.

When you need a 30 minute dinner try this Fajita Pasta with ground beef. It’s so simple to make with just a few pantry ingredients and is sure to please the whole family.

If you love this recipe as much as we do, please leave a comment and a star rating to let others know how it turned out.

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Fajita Pasta

Ground Beef Pasta with ground beef is a quick and easy weeknight meal. Full of the best fajita flavors mixed with pasta for a hearty meal everyone can agree on.

Course Ground Beef

Cuisine American

Keyword 30 minute meal, beef fajita pasta, ground beef recipe, pasta recipe with ground beef

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 789kcal

Author Milisa

Ingredients

• 1 ½ pounds lean ground beef
• 2 cups diced onions
• 2 cups sliced bell peppers
• 1 tablespoon ground cumin
• 1 tablespoon granulated garlic
• 1 tablespoon chili powder
• 1 ½ teaspoons black pepper
• 1 ½ tablespoons cornstarch
• ⅓ cup brown sugar or honey
• 2 cups orange juice or pineapple juice
• ¼ cup soy sauce
• 12 ounces cooked pasta ziti, penne or cavatappi
• cilantro
• diced tomatoes for serving

Instructions

• Brown the ground beef in a large skillet, breaking it up as it cooks to brown on all sides. If you have more than a few tablespoons of grease, drain the excess.
• Add peppers and onions to the skillet with browned ground beef. Continue to cook, stirring occasionally until vegetables are softened.
• In a bowl combine cumin, garlic, chili powder, pepper, cornstarch and brown sugar or honey. Whisk in the orange juice and soy sauce.
• Pour mixture into the skillet. Stir often and bring the mixture to a low boil. 
• Stir in the cooked and drained pasta, cooking about 2 minutes.
• Garnish with cilantro.
• Serve with diced tomatoes if desired.

Notes

Store leftover pasta in an airtight container in the refrigerator up to 4 days.

Reheat in a pan with 1-2 tablespoons orange juice or water over medium heat. Cover the pan, stir occasionally until heated through.

Nutrition

Serving: 1g | Calories: 789kcal | Carbohydrates: 87g | Protein: 59g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1153mg | Fiber: 7g | Sugar: 40g

More Ground Beef Recipes to Try

Ground Beef Enchiladas

Burrito Bake

Mexican Cornbread

Spanish Rice with Ground Beef

The post Ground Beef Fajita Pasta appeared first on Miss in the Kitchen.

Leftover ham is the best for making quick dinners and these loaded baked potatoes were a huge hit with our whole family. You can even bake the potatoes ahead to make this even quicker for busy nights.

Why You’ll Love This Recipe

• Easy weeknight dinner with simple ingredients – everything cooks quickly and comes together in one pan.
• Perfect way to use leftover ham – no waste and big flavor that everyone loves.
• Hearty, budget-friendly meal – loaded baked potatoes that actually fill you up.

Ingredients for Loaded Ham and Broccoli Potatoes

• Russet potatoes
• Olive oil
• Butter
• Salt
• Black pepper
• Petit Jean Meats Ham – chopped
• Broccoli (fresh or frozen)
• Cheddar cheese

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

How to Make Ham, Broccoli & Cheese Baked Potatoes

1. Bake the potatoes Scrub potatoes clean and pat dry. Rub with olive oil and sprinkle with salt if you like (I skip this for lower salt intake). Bake at 400°F for 50–60 minutes or until fork tender.
2. Prep the broccoli If using frozen broccoli, thaw under cool water and drain well. If using fresh, steam if desired.
3. Fluff the potatoes Slice each potato open and gently fluff the inside with a fork. Add butter, salt and pepper.
4. Load them up Top each potato with broccoli, ham and plenty of shredded cheddar cheese.
5. Melt the cheese Return to the oven for 15 minutes or until the cheese is melted and bubbly and broccoli is heated through.

Make It a Meal

These loaded baked potatoes are hearty on their own, but you can serve them with a simple side salad or cucumber onion salad for an easy, balanced dinner.

There’s just something about a baked potato piled high with all the good stuff that feels like home to me. This is one of those meals I make when I don’t feel like overthinking dinner but still want something warm and satisfying on the table. It’s simple, it uses what I already have on hand, and somehow it always hits the spot.

If you’ve got leftover ham and a few potatoes, you’re already halfway there. Once you try it, don’t be surprised if it becomes one of those easy go-to dinners you keep coming back to.

Have you tried this Ham, Broccoli and Cheese Stuffed Potatoes recipe? Leave a comment and rating below to let others know how it turned out.

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Ham Broccoli and Cheese Baked Potatoes

Ham, Broccoli and Cheese Baked Potatoes are an easy, hearty dinner made with fluffy baked potatoes loaded with ham, broccoli and melty cheddar cheese. Perfect for using leftover ham and creating a budget-friendly family meal.

Course Main Dishes

Cuisine American

Keyword leftover ham recipes, loaded baked potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 647kcal

Author Milisa

Ingredients

• 4 russet potatoes medium to large
• 2 tablespoons olive oil
• ¼ cup butter melted
• 1 tablespoon kosher salt plus more for if salting potatoes before baking
• 1 tablespoon black pepper
• 1 ½ cups Petit Jean Meats Ham diced
• 1 ½ cups broccoli fresh or frozen
• 1 ½ cups cheddar cheese shredded

Instructions

• Preheat oven to 400°. Line a baking sheet with parchment paper.
• Scrub potatoes clean and pat dry. Make a 1/8 inch slit down the length of each potato or prick with a fork. Rub with olive oil and sprinkle with salt if you like (I skip this for lower salt intake). Bake at 400°F for 50–60 minutes or until fork tender.
• Prep the broccoli If using frozen broccoli, thaw under cool water and drain well. If using fresh, steam if desired.
• Slice each potato open and gently fluff the inside with a fork. Add butter, salt and pepper.
• Top each potato with broccoli, ham and shredded cheddar cheese.
• Return to the oven for 15 minutes or until the cheese is melted and bubbly and broccoli is heated through.
• Serve immediately.

Notes

• Add a dollop of sour cream or Greek yogurt for extra creaminess
• Swap cheddar for Monterey Jack or Colby cheese
• Sprinkle with green onions or crispy bacon for extra flavor
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
  Reheat in the oven at 350°F until warmed through or chop it up and heat in a skillet on the stove top.

Nutrition

Calories: 647kcal | Carbohydrates: 43g | Protein: 27g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 2758mg | Potassium: 1199mg | Fiber: 4g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 42mg | Calcium: 358mg | Iron: 3mg

More Leftover Ham Recipes

Baked Ham Penne Pasta

Ham & Egg Bake

Ham Spinach & Mushroom Quiche

Ham & Cheese Cruffins

The post Ham Broccoli and Cheese Baked Potatoes appeared first on Miss in the Kitchen.

I think barley gets a bad wrap and if you’ve only tried the quick cooking barley or only had over cooked barley, you might be turning your nose up at this salad. Try this salad and I think it will change your mind plus,
barley is high in nutrients, fiber and a great option to help keep blood sugar regulated.

Why You’ll Love This Recipe

• Fresh and hearty barley salad with simple ingredients – chewy barley paired with crisp cucumbers, peppers and crunchy radishes makes every bite satisfying.
• Easy make-ahead salad for meal prep or gatherings – it holds up well in the fridge and actually gets better as it sits.
• Light, flavorful homemade vinaigrette – made with pantry staples and fresh herbs for a bright, balanced flavor.

How to Make White Bean Barley Salad

1. Cook the barley Prepare barley according to package directions. Drain an rinse under cold water, draining excess liquid. Set aside.
2. Prep the vegetables Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
3. Rinse the beans Drain and rinse the white beans under cold water to remove excess starch and improve flavor.
4. Combine the salad In a large bowl, add cooled barley, white beans, and all of the chopped vegetables. Toss gently to combine.
5. Make the dressing In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.

6. Toss everything together Pour the dressing over the salad and mix until everything is evenly coated.
7. Chill and serve Refrigerate for at least 30 minutes before serving for the best flavor.

Serving Ideas

Serve this white bean barley salad alongside grilled meats, sandwiches, or as part of any potluck spread. It’s also perfect for packing up for lunches during the week.

This is the kind of recipe that easily becomes a staple. It’s simple, flexible and made with ingredients you probably already have on hand. Whether you’re prepping lunches for the week or need something reliable for a get-together, this salad delivers every time without overcomplicating things.

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White Bean Barley Salad

A fresh and hearty white bean barley salad loaded with crisp vegetables and tossed in a simple homemade vinaigrette. This easy make-ahead salad is perfect for meal prep, potlucks, or a light, satisfying lunch.

Course Side Dishes

Cuisine American

Keyword barley salad, make ahead sides

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Servings 12

Calories 208kcal

Author Milisa

Ingredients

• 4 cups cooked pearl barley (cooked according to package directions 35-40 minutes)
• 2 cups cucumbers diced
• 1 bell pepper diced (I used 1/2 green and 1/2 red)
• 1 cup red onion diced
• 1 cup radishes diced
• 2 cans navy beans 16 ounces each or any white beans

For the Dressing

• ½ cup olive oil
• ½ cup white wine vinegar
• ½ cup honey
• 2 tablespoons granulated garlic
• 2 tablespoons dried thyme
• 1 tablespoon fresh parsley
• 1 ½ teaspoons kosher salt
• ½ teaspoon red pepper flakes

Instructions

• Rinse cooked barley under cold water, drain well and set aside.
• Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
• Drain and rinse the white beans under cold water, drain well.
• In a large bowl, add cooled barley, white beans and all of the chopped vegetables. Toss gently to combine.
• In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.
• Pour the dressing over the salad and mix until everything is evenly coated.
• Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

• Add crumbled feta or Parmesan cheese for extra richness.
• Toss in grilled chicken or shrimp to make it a full meal.
• Swap white beans for chickpeas, kidney beans or black beans depending on what you have on hand.
• This salad is great cold or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.

Nutrition

Calories: 208kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 302mg | Potassium: 179mg | Fiber: 3g | Sugar: 13g | Vitamin A: 409IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 2mg

More Hearty Sides You’ll Love

Carbonara Beans

Macaroni Ham Salad

Frito Corn Salad

Chickpea Cucumber Salad

The post White Bean Barley Salad appeared first on Miss in the Kitchen.

I tend to forget how much I love classic Egg Salad and when my husband suggested we add ham for a quick lunch, I knew it was going to be a big hit.

Why You’ll Love This Recipe

• Perfect way to use leftover holiday ham – This easy ham salad recipe turns extras into something totally new and crave-worthy.
• Easy to make ahead – Hard boiled eggs can be made ahead of time and the salad can be refrigerated for a couple of days.
• Creamy, tangy flavor with just the right crunch – The combination of eggs, pickles, and mustard gives it that classic deli-style taste.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Salad

• Petit Jean Meats Ham
• Hard boiled eggs
• Mayonnaise
• Yellow mustard
• Bread and butter pickles or dill pickles
• Dried dill
• Granulated garlic
• Kosher salt
• Black pepper
• Hawaiian rolls
• Lettuce
• Red onion

How to Make Ham and Egg Salad Recipe

1. Chop the ingredients – Dice the ham into small pieces. Chop the hard boiled eggs and pickles.

2. Crisp up ham – Place a skillet over medium-high heat. Add ham, stirring occasionally. Cook until ham just starts to crisp. Remove from heat and set aside.

3. Mix the dressing – In a large bowl, stir together pickles, mayonnaise, yellow mustard, dried dill, granulated garlic, salt, and pepper.
4. Combine everything – Add the diced eggs and ham to the bowl. Stir until everything is well coated and creamy.
5. Serve – Spoon onto Hawaiian rolls with lettuce and sliced red onion.

If you’ve got leftover ham sitting in the fridge after a big holiday meal, these brunch sliders are exactly what you need to make next.

This is one of those recipes that doesn’t look fancy but always disappears fast. It’s simple, satisfying and a great way to turn leftovers into something everyone actually gets excited about.

If you try this Ham and Egg Salad Recipe, let me know how it turns out with a comment and star rating below.

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Ham and Egg Salad

Creamy ham and egg salad made with leftover ham, hard boiled eggs, and simple pantry ingredients. Perfect for Easter brunch, easy lunches, or quick sandwiches on soft Hawaiian rolls.

Course Sandwiches

Cuisine American

Keyword egg salad sandwich, ham salad sandwiches, leftover ham recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 216kcal

Author Milisa

Ingredients

• 4 ounces Petit Jean Meats Ham diced
• 8 hard boiled eggs see tips below for easy to peel eggs
• ½ cup bread and butter pickles diced
• ⅓ cup mayonnaise
• 2 tablespoons yellow mustard
• 2 teaspoons dried dill
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 ½ teaspoons black pepper
• 12 Hawaiian Rolls for serving
• 1 cup lettuce for serving
• red onion slices for serving

Instructions

• Place a skillet over medium-high heat. Add diced ham and cook, stirring occasionally just until ham starts to crisp. Remove from heat and set aside.
• Dice hard boiled eggs.
• In a large bowl, combine mayonnaise, mustard, diced pickles, dill, garlic, salt and pepper.
• Fold in chopped eggs and ham.
• Serve on Hawaiian rolls with lettuce and red onion.

Notes

Easy Peel Hard Boiled Eggs: Bring a pot of water to a boil. Add eggs and cook for 12 minutes. Drain eggs and place in a bowl of ice water – about 5 cups of water and 3 cups of ice. Chill eggs for 10 minutes. Drain the water from the eggs and crack on the large end. Peel under cool running water. Rinse eggs and pat dry with paper towels.

Store leftover ham and egg salad in an airtight container in the refrigerator up to 3 days. Stir before serving.

Variations:

Add red pepper flakes for a spicy kick.

Use fresh herbs if you have them. Substitute dill for parsley if desired.

Serve in lettuce cups, on toasted bread, bagels or croissants.

Nutrition

Calories: 216kcal | Carbohydrates: 17g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 529mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 269IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg

More Ham & Egg Recipes to Try

Ham and Egg Bake

Ham and Egg Breakfast Rolls

Ham, Spinach and Mushroom Quiche

Breakfast Sandwiches

The post Ham and Egg Salad appeared first on Miss in the Kitchen.

This easy casserole couldn’t be easier to make and it’s full of delicious flavors. Serve it with Cheesy Hashbrown Casserole or Crispy Hash Browns for a family favorite.

Why You’ll Love This Recipe

• Easy breakfast casserole with crescent rolls that comes together fast with just a few ingredients.
• Perfect make-ahead brunch recipe with ham and eggs for holidays, weekends or busy mornings.
• Hearty, cheesy breakfast bake for a crowd that’s filling, flavorful and always a hit.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Bake

• Crescent dough
• Eggs
• Salt
• Pepper
• Onion
• Red bell pepper
• Petit Jean sliced ham
• Swiss cheese

How to Make Ham and Egg Bake

1. Press the dough: Unroll the crescent dough and press it evenly into a greased 9 x 13 baking dish, sealing the seams.
2. Add the cheese: Layer Swiss cheese slices over the dough to cover the bottom.
3. Mix the eggs: In a bowl, beat eggs with salt and pepper until well combined. Pour evenly over the cheese.
4. Layer the toppings: Sprinkle chopped onion and half of the red bell peppers over the eggs.
5. Add diced ham, then top with the remaining bell peppers.

Bake: Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden.

Cool and serve: Let cool for a few minutes before slicing and serving. Cut into large slices to serve as an entrée or small squares to serve as a brunch appetizer.

This is one of those breakfasts that just works when you need something dependable without overthinking it. You get a flaky base, savory ham, and a cheesy egg layer all in one pan. It’s simple, dependable, and always disappears fast, whether you’re serving breakfast, brunch or even breakfast-for-dinner.

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Ham and Egg Bake

Course Main Dishes

Cuisine American

Keyword breakfast casserole, brunch casserole, leftover ham

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Calories 271kcal

Author Milisa

Ingredients

• 8 ounce crescent dough
• 8 ounces Petit Jean Sliced Ham diced
• 6 slices Swiss Cheese
• 6 eggs
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• ½ onion diced
• ½ bell pepper diced

Instructions

• Preheat oven to 375°.
• Unroll crescent dough and press into the bottom of a 9 x 13 inch casserole dish. Press seams together.
• Place cheese slices over crescent dough in a single layer.
• Beat eggs in a bowl with salt and pepper.
• Pour over cheese layer.
• Sprinkle onions and half of peppers over the egg mixture.
• Add chopped ham and remaining peppers.
• Bake for 35 – 40 minutes or until eggs are set and crust is golden brown.
• Remove from oven and cut into squares.
• Serve hot or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator up to 2 days. 

Reheat in toaster oven or oven for 3- 5 minutes or until heated through.

Nutrition

Serving: 2g | Calories: 271kcal | Carbohydrates: 13g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 921mg | Potassium: 165mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 1mg

More Brunch Favorites

Hashbrown Breakfast Casserole

Baked Denver Omelet

Ham and Egg Salad

Ham, Mushroom & Spinach Quiche

The post Ham and Egg Bake appeared first on Miss in the Kitchen.

I love how simply this homemade pudding comes together. I’ve made homemade pudding many times but this was the first time making it with sweetened condensed milk. It was just as delicious as my standard recipe that uses butter, sugar and vanilla extract.

Why You’ll Love This Recipe

• Classic recipe, old-fashioned banana pudding made from scratch – This is the kind of creamy banana pudding recipe that tastes just like Grandma’s, rich, smooth and full of real banana flavor.
• Easy homemade pudding with simple steps and no shortcuts – If you’ve been searching for an easy banana pudding recipe without instant pudding mix, this one delivers that thick, silky texture with just a little stovetop time.
• Perfect make-ahead dessert for holidays, potlucks and family gatherings – This no bake dessert chills beautifully and gets even better after a few hours, making it one of the best banana pudding recipes to prep ahead.

Ingredients for Simple Banana Pudding

• Whole Milk
• Sweetened Condensed Milk
• All Purpose Flour
• Ripe Bananas
• Vanilla Wafers or Chessman Cookies (shortbread cookies)
• Sweetened Whipped Cream or Cool Whip – optional for topping

How to Make the Best Banana Pudding Recipe

1. Add milk, sweetened condensed milk and flour to a saucepan and whisk together. 
2. Place over medium heat, whisking constantly until mixture is thickened and just starts to boil. 
3. Remove from heat. 
4. Beat egg yolks in a bowl and temper by adding about a cup of the milk mixture and whisking together. 
5. Pour the egg mixture into the pan and whisk together. Return to the stove and bring mixture back to a low boil. Whisk constantly and cook at a low boil for 2 minutes. 
6. Remove from heat. 

7. Spoon pudding mixture into individual serving dishes about 2 tablespoons. Add a layer of banana slices, pudding and nilla wafers and repeat the layers once more. 

8. Top pudding with whipped cream, a banana slice and a vanilla wafer. 
9. Chill for 3 hours in refrigerator or serve warm if desired. 

Make up to 1 day in advance. Cover with plastic wrap and refrigerate until ready to serve. 

Variations

• You can make this into one large dessert by layering into a large bowl, trifle bowl or deep pie dish. 
• Skip the bananas if you are not a fan.
• Substitute in sliced peaches, strawberries or drained crushed pineapple for bananas.
• Make a meringue to top your pudding with the leftover egg whites. 

This easy banana pudding is one of those desserts you’ll come back to again and again. It’s simple, comforting and full of that classic flavor everyone loves. Whether you’re making it for a weeknight treat or bringing it to a gathering, it’s always a hit and never lasts long.

If you try this Easy Banana Pudding Recipe, please leave a comment and a star rating below to let everyone know how it turned out.

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Easy Banana Pudding

Easy Banana Pudding is so simple to whip up for any occasion. A simple 5 ingredient homemade pudding layered with sliced bananas and vanilla wafers. The classic dessert that everyone loves!

Course Desserts

Cuisine American

Keyword banana pudding parfaits, homemade banana pudding

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5 servings

Calories 657kcal

Author Milisa

Ingredients

• 2 ½ cups whole milk
• 14 ounce can sweetened condensed milk
• ⅓ cup all purpose flour
• 2 egg yolks
• 2 bananas
• 35 vanilla wafer cookies
• ½ cup whipped topping

Instructions

• In a saucepan, combine milk, sweetened condensed milk and flour. Whisk together until smooth.
• Place over medium heat, whisking continually until thickened and just starts to boil.
• Remove from heat.
• Place egg yolks in a bowl and whisk in about 1 cup of hot filling mixture.
• Mix egg mixture back into filling. Return to medium heat and continue whisking, bringing to a low boil.
• Boil for 2 minutes, whisking continually.
• Remove from heat.
• Spoon about 2 tablespoons of filling into serving dishes. Layer with sliced bananas, filling and vanilla wafers. Repeat layers ending with pudding.
• Top with whipped topping, a slice of banana and a vanilla wafer.
• Refrigerate for 3 hours or until chilled.

Notes

Pudding may be served warm if desired.

Nutrition

Serving: 1g | Calories: 657kcal | Carbohydrates: 102g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 123mg | Sodium: 300mg | Fiber: 2g | Sugar: 80g

More No Bake Desserts to Try

No Bake Strawberry Cheesecake

No Bake Lemon Chiffon Cheesecake

Lemon Blueberry Tiramisu

No Bake Blueberry Cheesecake

The post Easy Banana Pudding appeared first on Miss in the Kitchen.