7 COZY DINNER RECIPES

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 Contents
Slow Cooker Beef Stew
Creamy Herb Chicken
Baked Ravioli
Sausage Tortellini Soup
Garlic Parmesan Pasta
Ground Beef and Broccoli
Stuffed Chicken Breast
 SLOW COOKER BEEF STEW
6 SERVINGS PREP TIME: COOK TIME:
20 MIN 4 HRS

INGREDIENTS DIRECTIONS
2 ½ pounds stew meat 1. Cut meat into 1-inch cubes and sprinkle with with
½ teaspoon each: pepper, pepper, garlic salt, and celery salt. Toss to coat. Sprinkle
garlic salt, celery salt with flour and rub it into the surface of the meat.
1/4 cup flour 2. Heat 3 tbsp. olive oil in a large skillet over medium-high
3-6 tablespoons olive oil heat. Brown the meat in batches for 45 seconds. Add
3 tablespoons cold butter, more oil if needed. Transfer to the slow cooker.
divided 3. Reduce heat to medium and melt 1 tbsp. butter. Add
2 cups yellow onion, diced the onions and cook for 5 minutes. Add garlic and cook
4 cloves garlic, minced for 1 minute. Add a splash of wine and use a silicone
1 cup cabernet sauvignon spatula to deglaze the pan, loosening up any brown
4 cups beef broth remnants. Transfer the onions/garlic to the slow cooker.
2 beef bouillon cubes 4. Add remaining ingredients except for the peas and 2
2 tablespoons tbsp. cold butter.
Worcestershire sauce 5. Cook on low for 7 ½ - 8 hours or high for 3½ - 4 hours,
3 tablespoons tomato until the vegetables are softened and the potatoes are
paste fork tender. Add the peas during the last 15 minutes.
5 medium carrots, cut 6. Remove the bay leaves and rosemary stem.
into 1-inch chunks 7. Turn off the heat. Swirl in 2 tablespoons of cold butter
1 lb. baby Yukon gold and serve!
potatoes, halved or
quartered
2 bay leaves
1 sprig rosemary
1 cup frozen peas

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RECIPE SOURCE: https://thecozycook.com/slow-cooker-beef-stew/

 CREAMY HERB CHICKEN
4 SERVINGS PREP TIME: COOK TIME:
10 MIN 20 MIN

INGREDIENTS DIRECTIONS
2 large boneless skinless 1. Slice each chicken breast in half lengthwise to create 2
chicken breasts thinner slices. Cover with plastic wrap and use the
Salt/Pepper, to taste textured side of a meat mallet to pound each piece to
2 teaspoons dry Italian ½ inch thick. Pat dry.
seasoning 2. Season each side of the chicken with salt, pepper, and
3 tablespoons flour Italian seasoning. Sprinkle with the flour and rub it over
1-2 tablespoons olive oil the surface of each side.
3. Heat the oil in a deep 12-inch skillet over medium-high
Sauce heat. Add the chicken and sear in batches for 4 to 5
1 cup chicken broth minutes per side, until a golden crust forms. Remove
10.5 oz. cream of chicken and set aside.
soup 4. Turn off the heat. Add a splash of the broth and use a
¾ cup sour cream silicone spatula to deglaze the bottom and sides of the
¼ cup milk skillet. Add the remaining broth and seasonings. Bring
2 teaspoons lemon juice to a boil, then reduce to a simmer.
5. Stir in the cream of chicken soup until fully combined.
Seasonings Gradually stir in the sour cream until combined,
1 teaspoon EACH: onion followed by the milk, then the lemon juice.
powder, garlic powder, 6. Add the chicken back to the skillet and spoon the sauce
basil, oregano over the top. Simmer for 5 minutes, then serve!
½ teaspoon EACH:
mustard powder, dried
parsley

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Chicken Soup recipe, Pro
Tips, Storage info, and more!

RECIPE SOURCE: https://thecozycook.com/herb-chicken/

 BAKED RAVIOLI
6 SERVINGS PREP TIME: COOK TIME:
10 MIN 40 MIN

INGREDIENTS DIRECTIONS
3/4 lb. ground beef 1. Preheat oven to 350 degrees.
Salt and pepper, to taste 2. Season the ground beef with salt and pepper and add
½ teaspoon each: onion it to a large skillet over medium-high heat. Cook and
powder, dried basil, dried crumble it for 3 minutes. Add the seasonings, hot
oregano, mustard powder sauce, Worcestershire sauce, and onions and cook for 5
1 teaspoon hot sauce more minutes. Add the garlic and cook for 1 more
1 teaspoon Worcestershire minute. Drain grease, reduce heat to low.
sauce 3. Spread 3/4 cup of marinara sauce on the bottom of a 9
1 small yellow onion, x 13-inch baking dish and add the rest to the skillet
diced with the meat. Add the half and half and stir to
3 cloves garlic, minced combine. Remove from heat.
24 oz. marinara sauce 4. Arrange half of the ravioli on the bottom of the dish
1/2 cup half and half and top with half of the meat sauce and ½ cup
2 cups mozzarella cheese, mozzarella cheese.
divided 5. Top with remaining ravioli, then the remaining meat
20 oz. refrigerated ravioli, sauce and mozzarella.
uncooked 6. Cover and bake for 35 minutes.
7. Remove cover and broil at 450 to brown the top
slightly. It’ll take just 1-2 minutes, watch it closely
View this recipe on my site during this time. Serve!
for Pro Tips, Storage info, and
more!

RECIPE SOURCE: https://thecozycook.com/baked-ravioli/

 SAUSAGE TORTELLINI SOUP
5 SERVINGS PREP TIME: COOK TIME:
10 MIN 25 MIN

INGREDIENTS DIRECTIONS
1 pound ground Italian 1. Remove the casings from the sausage if you
sausage purchased links. Cook and crumble the sausage
1 yellow onion diced and diced onions over medium-high heat until the
3 cloves garlic minced onions are softened and the sausage is cooked
3 Tablespoons flour through, 8-10 minutes. Drain grease. Add the garlic
1 teaspoon dried basil and cook for 1 minute.
½ teaspoon oregano 2. Add the flour and cook for 1-2 minutes to remove
1 pinch cayenne, optional the raw flour taste.
1 teaspoon hot sauce 3. Add basil, oregano, cayenne, hot sauce, mustard
½ teaspoon mustard powder, pepper, and red pepper flakes. Stir to
powder combine.
¼ teaspoon pepper 4. Add the chicken broth and use a silicone spatula to
1 pinch red pepper flakes “clean” the bottom of the pot. Slowly stir in the
1 cup heavy cream heavy cream. Bring to a boil, reduce to a simmer.
5 cups chicken broth 5. Add the kale and tortellini and simmer for 3-5
2 cups kale chopped minutes. (If your tortellini needs longer cooking
2 cups tortellini just time, add the tortellini first, then the kale during
under 10 oz. (refrigerated the last 5 minutes.) Serve!
or frozen)
Salt/ to taste

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Crock Pot instructions, and
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RECIPE SOURCE: thecozycook.com/sausage-tortellini-soup/

 GARLIC PARMESAN PASTA
4 SERVINGS PREP TIME: COOK TIME:
10 MIN 10 MIN

INGREDIENTS DIRECTIONS
1. Melt 2 tablespoons of butter over medium heat in a
½ cup Parmesan cheese,
large skillet.
finely grated
2. Add the minced garlic and cook for 1-2 minutes, stirring
3 tablespoons butter,
occasionally.
divided
3. Add the chicken broth and optional seasonings. Slowly
4 cloves fresh garlic,
add the milk, stirring as you do so. Bring to a boil.
minced
4. Add the pasta noodles. You can break them in half for a
2 cups chicken broth
better fit, or allow them to heat and use kitchen tongs
1 cup milk
to twist them into the skillet as they soften.
8 oz. angel hair pasta
5. Let the pasta simmer for 4-5 minutes, stirring
Optional Seasonings: ¼
occasionally to ensure the noodles don't stick together.
tsp each: onion powder,
Reduce heat to low.
oregano, thyme, parsley,
6. Add 1 tablespoon of butter to the warm pasta and toss
pepper.
to coat.
7. Gradually sprinkle in the Parmesan cheese, stirring as
NOTES you do so, until smooth and well-combined. The pasta
will thicken upon standing. Serve!
Angel hair cooks very quickly.
Refer to the time on package
and set a timer to avoid
overcooking, as overcooked
noodles become clumpy.

*Grate the Parmesan cheese

from a block to ensure it
melts well and tastes the
best!

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for Pro Tips, Storage info, and
more!

RECIPE SOURCE: https://thecozycook.com/garlic-parmesan-pasta/

 GROUND BEEF AND BROCCOLI
4 SERVINGS PREP TIME: COOK TIME:
10 MIN 20 MIN

INGREDIENTS DIRECTIONS
1 tablespoon peanut oil 1. Combine cornstarch + cold water in a covered container
3 cups broccoli florets and shake to combine.
1 lb. ground beef 2. Combine remaining sauce ingredients in a medium
1 yellow onion diced bowl and set aside. *Start with 1 tablespoon of honey
1 red bell pepper, sliced and add another at the end if desired.
Salt/white pepper, to 3. Heat the oil over medium heat. Add the broccoli and
taste cook for 4-5 minutes, until slightly softened. Remove
and set aside.
Sauce 4. Season the beef with salt/pepper. Cook and crumble
2 Tablespoons cornstarch the ground beef and diced onions over medium-high
+ 2 tablespoons cold heat until browned and cooked through. Drain grease.
water Add sliced bell peppers and cook for 1 minute.
1 cup beef broth 5. Add sauce mixture and bring to a boil. Let it
1/4 cup soy sauce simmer/reduce for 2-3 minutes. Shake the cornstarch
3 tablespoons packed mixture, then slowly stir it into the sauce until
brown sugar thickened.
1-2 tablespoons honey 6. Reduce heat to low. Add broccoli back and stir to
2 cloves garlic minced combine and heat through. Garnish with green onions
1/2 teaspoon ground and serve over rice!
ginger
1 teaspoon toasted
sesame oil

For Serving
3 cups cooked, rice any
kind

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for Pro Tips, Storage info, and
more!

RECIPE SOURCE: https://thecozycook.com/ground-beef-and-broccoli/

 STUFFED CHICKEN BREAST
4 SERVINGS PREP TIME: COOK TIME:
20 MIN 25 MIN

INGREDIENTS DIRECTIONS
4 boneless skinless 1. Preheat oven to 375° F.
chicken breasts 2. Heat 2 tsps. oil in a large skillet over medium heat. Add
Salt and pepper, to taste the spinach and garlic and cook until wilted, 3-4
½ teaspoon paprika minutes. Let cool.
1 tablespoon olive oil 3. Set the spinach/garlic and sundried tomatoes aside.
Combine remaining filling ingredients, then gently stir
Filling in the spinach/garlic and tomatoes. Set aside.
2 teaspoons olive oil 4. Pat the chicken dry. Use a sharp paring knife to create a
3 cups packed spinach, pocket for the stuffing.
roughly chopped 5. Stuff each chicken breast with the filling. Sprinkle the
4 cloves garlic, minced top of the chicken with salt, pepper, and paprika.
1/3 cup sun-dried 6. Heat 1 tbsp. oil in a large skillet over medium-high heat.
tomatoes, Add 2 chicken breasts at a time and sear each side until
drained/chopped it begins to turn golden, 2-3 minutes.
4 oz. cream cheese, 7. If your skillet is not oven safe, transfer the chicken to a
softened baking dish.
1 cup shredded 8. Bake at 375° for 17-20 minutes, or until the thickest
mozzarella cheese part of the chicken reaches 165°. Rest for 5 minutes
1/3 cup Parmesan, grated prior to serving.
½ teaspoon EACH: dried
basil, dried oregano
¼ teaspoon onion powder
1 pinch red pepper flakes

NOTES
Instead of olive oil, I like to
use reserved oil from the sun-
dried tomatoes in this recipe!

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more!

RECIPE SOURCE: https://thecozycook.com/stuffed-chicken-breast/

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