Name: Cheater’s Slow-Cooker Beef Bourguignon
Ingredients: 5 slices bacon (diced); 3 lbs. beef chunk (cubed); Kosher salt and freshly ground black pepper; 3 Tbsp all-purpose flour; 8 oz. pearl onions (peeled); 4 carrots (peeled and sliced into 1-inch pieces); 1 quart cremini mushrooms (quartered); 3 garlic cloves (minced); 2 cups beef broth; 1 + ¼ cups red wine; 2 Tbsp tomato paste; 1 bay leaf; 2 Tbsp unsalted butter; 2 Tbsp chopped fresh thyme; ⅓ cup chopped fresh parsley; Mashed potatoes (for serving)

Curried Cauliflower and Chickpea Dump Dinner

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Thank you Food Network for the recipe!

Ingredients

2 cups low-sodium vegetable broth
1 13.5-oz. can unsweetened coconut milk
4 garlic cloves (finely grated)
1 Tbsp finely grated peeled fresh ginger (1-2-inch piece)
1 serrano chile pepper (stemmed and finely chopped)
2 + ½ tsp curry powder
Kosher salt
2 15.5-oz. cans chickpeas (drained and rinsed)
2 cups lightly packed baby spinach (roughly chopped)
1 + ½ cups basmati rice
½ medium head cauliflower
½ small red onion (thinly sliced)
Cilantro leaves, plain yogurt, and lime wedges to serve

Instructions

Preheat the oven to 425°F and spray a 9×13-inch baking dish with nonstick cooking spray.
Whisk the vegetable broth, coconut milk, ginger, garlic, serrano, curry powder, and 2 teaspoons of salt together in a medium bowl until well combined. Add the chickpeas and spinach and stir to coat.
Spread the rice evenly on the bottom of the prepared dish. Pour in the coconut milk mixture and distribute it evenly over the rice. Scatter the cauliflower and onion over top, making sure to spread it all the way to the edges.
Cover tightly with foil and bake until the vegetables have softened, but are still vibrant — about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through — 20-25 minutes.
Let the mixture sit for 5 minutes to allow the rice to absorb more moisture. Serve topped with cilantro, a drizzle of yogurt, and lime wedges for squeezing.

Find it online: https://shesafullonmonet.com/delicious-dump-dinner-recipes/

Curried Cauliflower and Chickpea Dump Dinner

Ingredients

2 cups low-sodium vegetable broth

1 13.5-oz. can unsweetened coconut milk

4 garlic cloves (finely grated)

1 Tbsp finely grated peeled fresh ginger (1-2-inch piece)

1 serrano chile pepper (stemmed and finely chopped)

2 + ½ tsp curry powder

Kosher salt

2 15.5-oz. cans chickpeas (drained and rinsed)

2 cups lightly packed baby spinach (roughly chopped)

1 + ½ cups basmati rice

½ medium head cauliflower

½ small red onion (thinly sliced)

Cilantro leaves, plain yogurt, and lime wedges to serve

Instructions

Preheat the oven to 425°F and spray a 9×13-inch baking dish with nonstick cooking spray.

Whisk the vegetable broth, coconut milk, ginger, garlic, serrano, curry powder, and 2 teaspoons of salt together in a medium bowl until well combined. Add the chickpeas and spinach and stir to coat.

Spread the rice evenly on the bottom of the prepared dish. Pour in the coconut milk mixture and distribute it evenly over the rice. Scatter the cauliflower and onion over top, making sure to spread it all the way to the edges.

Cover tightly with foil and bake until the vegetables have softened, but are still vibrant — about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through — 20-25 minutes.

Let the mixture sit for 5 minutes to allow the rice to absorb more moisture. Serve topped with cilantro, a drizzle of yogurt, and lime wedges for squeezing.