May 2020

I love to eat but I don’t want to get fat! I know, it’s not easy. Good thing this recipe is guilt-free and will not have me worrying about the scales! This chicken enchilada is a quick and easy meal to prepare. It’s creamy, cheesy, super delish, and fat-free! Another Mexican dish that I will surely keep in my recipe list. It is indeed a wonderful dish with a restaurant quality and definitely, not a belly buster.

INGREDIENTS

16 ounces of fat-free sour cream

1 can fat-free cream of chicken soup

1 tablespoon of fresh chopped cilantro (1/2 Tbsp. dried)

2 1/2 cups of cooked shredded chicken breast

1 can Mexican Rotel

1 cup of chopped onions (optional)

8 low carb tortillas

1 cup of shredded pepper jack and Colby cheese blend

1 can dice green chiles

How to make Skinny Chicken Sour Cream Enchiladas

Step 1: Place the sour cream, soup, and cilantro in a saucepan. Mix and heat through. Make sure to keep stirring or else you’ll get a huge hot mess as the mixture will bubble up quickly. Then, set aside.

Step 2: Grease your pan with a cooking spray.

Step 3: Put the chicken, Rotel, onions, and green chiles in the prepared pan. Combine and heat until the onions were translucent. You can skip the onions (if desired). Without the onions, combine the mixture for a few minutes until the flavors and juices are blended.

Step 4: Put 2 tablespoons of the chicken mixture in the tortillas.

Step 5: Roll the tortillas and place them seam side down (to make sure they will not unravel) in an 8 x 11-inch greased dish.

Step 6: Generously pour or spread the sour cream over the enchiladas and top with the remaining cheese. Place inside the oven and bake at 350 degrees for 25-30 minutes or until the cheese is bubbly and melted.

Step 7: Once baked, remove from the oven and serve. Enjoy!

Skinny Chicken Sour Cream Enchiladas

Rebecca I love to eat but I don’t want to get fat! I know, it’s not easy. Good thing this recipe is guilt-free and will not have me worrying about the… Main Dish Recipes Skinny Chicken Sour Cream Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 16 ounces of fat-free sour cream
• 1 can fat-free cream of chicken soup
• 1 tablespoon of fresh chopped cilantro (1/2 Tbsp. dried)
• 2 1/2 cups of cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup of chopped onions (optional)
• 8 low carb tortillas
• 1 cup of shredded pepper jack and Colby cheese blend
• 1 can dice green chiles

Instructions

Step 1: Place the sour cream, soup, and cilantro in a saucepan. Mix and heat through. Make sure to keep stirring or else you'll get a huge hot mess as the mixture will bubble up quickly. Then, set aside.

Step 2: Grease your pan with a cooking spray.

Step 3: Put the chicken, Rotel, onions, and green chiles in the prepared pan. Combine and heat until the onions were translucent. You can skip the onions (if desired). Without the onions, combine the mixture for a few minutes until the flavors and juices are blended.

Step 4: Put 2 tablespoons of the chicken mixture in the tortillas.

Step 5: Roll the tortillas and place them seam side down (to make sure they will not unravel) in an 8 x 11-inch greased dish.

Step 6: Generously pour or spread the sour cream over the enchiladas and top with the remaining cheese. Place inside the oven and bake at 350 degrees for 25-30 minutes or until the cheese is bubbly and melted.

Step 7: Once baked, remove from the oven and serve. Enjoy!

 

My summer cake! It’s pretty and super delicious. The cake is soft, moist and the citrusy flavor is rich – I’m in love!

INGREDIENTS

3 cups of all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 cup of unsalted butter, softened

2 cups of sugar

3 eggs

1/2 c. buttermilk

1/2 c. sour cream

4 Tbsp. lemon juice

Zest of 2 lemons ( about 2 tablespoons)

1 tsp. vanilla

How to make Italian Lemon Pound Cake

Step 1: Prepare the oven by preheating it to 300 degrees F.

Step 2: Sift the flour, baking powder, and salt in a bowl and set aside. Beat the cream, butter, and sugar in another bowl until light and fluffy. Add the eggs one at a time, then, mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

Step 3: Combine half of the flour mixture into the butter mixture. Whisk in the buttermilk and add the remaining flour mixture. Mix until well-incorporated. Spray your bundt pan with a baking spray. Now, carefully pour the cake batter into the prepared bundt pan.

Step 4: Place inside the preheated oven and bake for 70-80 minutes. Insert a knife in the middle of the cake, when it comes out clean your cake is done. Don’t remove the cake yet from the bundt pan, let it cool first for 5 minutes. Then, transfer the cake on a cake platter. Generously spread the lemon glaze over the warm cake to make sure that the glaze will soak into the cake. Let it cool completely. Once cooled, drizzle the top of the cake with lemon cream cheese frosting. Slice, serve, and enjoy!

Italian Lemon Pound Cake

Rebecca My summer cake! It’s pretty and super delicious. The cake is soft, moist and the citrusy flavor is rich – I’m in love! INGREDIENTS 3 cups of all-purpose flour 1… Main Dish Recipes Italian Lemon Pound Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups of all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup of unsalted butter, softened
• 2 cups of sugar
• 3 eggs
• 1/2 c. buttermilk
• 1/2 c. sour cream
• 4 Tbsp. lemon juice
• Zest of 2 lemons ( about 2 tablespoons)
• 1 tsp. vanilla

Instructions

Step 1: Prepare the oven by preheating it to 300 degrees F.

Step 2: Sift the flour, baking powder, and salt in a bowl and set aside. Beat the cream, butter, and sugar in another bowl until light and fluffy. Add the eggs one at a time, then, mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

Step 3: Combine half of the flour mixture into the butter mixture. Whisk in the buttermilk and add the remaining flour mixture. Mix until well-incorporated. Spray your bundt pan with a baking spray. Now, carefully pour the cake batter into the prepared bundt pan.

Step 4: Place inside the preheated oven and bake for 70-80 minutes. Insert a knife in the middle of the cake, when it comes out clean your cake is done. Don't remove the cake yet from the bundt pan, let it cool first for 5 minutes. Then, transfer the cake on a cake platter. Generously spread the lemon glaze over the warm cake to make sure that the glaze will soak into the cake. Let it cool completely. Once cooled, drizzle the top of the cake with lemon cream cheese frosting. Slice, serve, and enjoy!

I love tacos and my boyfriend can finish 3 big bowls of spaghetti in one sitting! He loves spaghetti so much that whenever we eat out it is what he always wanted but every time I’m craving for tacos we without fail end up ordering spaghetti which is super unfair! That is why I fall hard for this recipe. No more unsatisfied cravings for me, and more spaghetti for my boyfriend. And this is very easy and quick to prepare. Just toss everything in one pot and when almost ready to serve, sprinkle the cheese and some cilantro on it. It’s gooey, undeniably delicious, comforting, and practical. Indeed a one-pot wonder with my favorite taco flavor in spaghetti form. Who can say no to this? Definitely, not me or my boyfriend. This recipe did not fail me. I sure am very satisfied (and my boyfriend of course!).

INGREDIENTS:

1 tablespoon of olive oil

1 pound ground beef*

1 (1.25-ounce) package taco seasoning

1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies

1 Tbsp. tomato paste

8 ounces of spaghetti

1/2 c. shredded cheddar cheese

1/2 c. shredded mozzarella cheese

1 Roma tomato, diced

2 tablespoons of chopped fresh cilantro leaves

HOW TO MAKE ONE POT TACO SPAGHETTI

Step 1: In a large stockpot or Dutch oven heat the olive over medium-high heat. Add the ground beef and cook for 3-5 minutes or until browned. Crumble the beef while it cooks and stirs in the taco seasoning. Drain any accumulated fats.

Step 2: Mix the Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Cover and bring to a boil. Lower the heat and simmer for about 13-16 minutes or until the pasta is cooked through.

Step 3: Once cooked, remove from heat and sprinkle with cheese. Cover the pot for 2 minutes so the cheese melts.

Step 4: Transfer to a serving plate. Garnish with tomato and cilantro before serving. Enjoy!

ONE POT TACO SPAGHETTI

Rebecca I love tacos and my boyfriend can finish 3 big bowls of spaghetti in one sitting! He loves spaghetti so much that whenever we eat out it is what he… Main Dish Recipes ONE POT TACO SPAGHETTI European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 tablespoon of olive oil
• 1 pound ground beef*
• 1 (1.25-ounce) package taco seasoning
• 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
• 1 Tbsp. tomato paste
• 8 ounces of spaghetti
• 1/2 c. shredded cheddar cheese
• 1/2 c. shredded mozzarella cheese
• 1 Roma tomato, diced
• 2 tablespoons of chopped fresh cilantro leaves

Instructions

Step 1: In a large stockpot or Dutch oven heat the olive over medium-high heat. Add the ground beef and cook for 3-5 minutes or until browned. Crumble the beef while it cooks and stirs in the taco seasoning. Drain any accumulated fats.

Step 2: Mix the Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Cover and bring to a boil. Lower the heat and simmer for about 13-16 minutes or until the pasta is cooked through.

Step 3: Once cooked, remove from heat and sprinkle with cheese. Cover the pot for 2 minutes so the cheese melts.

Step 4: Transfer to a serving plate. Garnish with tomato and cilantro before serving. Enjoy!

The Great Swedish Meatballs with the most beautiful thick and fluffy gravy are smothered. The meatballs are full of wonderful flavor. You’ll quickly accept that these are the best you have got. And the sauce – you can’t miss the rich, delicious gravy sauce that the browned up meatball bits smother these meatballs in. Those pieces of meatball trapped at the bottom of the pan make the gravy what it is. I could almost drink it! Just make sure to make a little extra if you serve these over an egg noodle bed – you ‘re going to want a portion to slurp down.

Ingredients:

MEATBALLS

3 lb ground beef

1 white onion, diced

2 eggs, lightly beaten

1 c seasoned dry bread crumbs

1/2 c fresh chopped flat-leaf parsley

2 tsp coarse ground salt

1 tsp coarse ground pepper

GRAVY

4 Tbsp all-purpose flour

2 10.5-OZ can(s) beef consomme

1 Tbsp Worcestershire sauce

2 c milk

1 tsp coarse ground salt

1 tsp coarse ground pepper

SERVING/PLATING

12 oz medium egg noodle

1/4 c butter

3 Tbsp fresh chopped flat-leaf parsley

Directions:

Place over medium to high heat a large non-stick frying pan. As the pan heats, blend well ground beef, diced onion, bacon, breadcrumbs, parsley, salt, and pepper together. Shape a mixture into meatballs of 3/4- to 1-inch

Brown meatballs on both sides, in lots, if desired. Using a slotted spoon to remove brown meatballs to a heat-proof dish, leaving drippings in pan.

Sprinkle flour and whisk until mixed. Cook for 3-4 minutes or until the flour turns golden brown and sweet.]

In Consumé and Worcestershire whisk slowly. To remove lumps, add milk, salt, and pepper continuously. Cook, stir regularly or thicken for 5-6 minutes before gravel starts. Add meatballs back to the pot together with the remaining jus; thoroughly cover the meatballs. Cook for ten-15 minutes and cook until the meatballs are cooked for lower to moderate heat.

Toss soft fried buttered egg noodles to coat. Divide the noodles into six dinner pots. Cover with 4-6 meatballs and some of the gravy; scatter with chopped fresh parsley.

SWEDISH MEATBALLS RECIPE

Rebecca The Great Swedish Meatballs with the most beautiful thick and fluffy gravy are smothered. The meatballs are full of wonderful flavor. You’ll quickly accept that these are the best you… Main Dish Recipes SWEDISH MEATBALLS RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• MEATBALLS
• 3 lb ground beef
• 1 white onion, diced
• 2 eggs, lightly beaten
• 1 c seasoned dry bread crumbs
• 1/2 c fresh chopped flat-leaf parsley
• 2 tsp coarse ground salt
• 1 tsp coarse ground pepper
• GRAVY
• 4 Tbsp all-purpose flour
• 2 10.5-OZ can(s) beef consomme
• 1 Tbsp Worcestershire sauce
• 2 c milk
• 1 tsp coarse ground salt
• 1 tsp coarse ground pepper
• SERVING/PLATING
• 12 oz medium egg noodle
• 1/4 c butter
• 3 Tbsp fresh chopped flat-leaf parsley

Instructions

Place over medium to high heat a large non-stick frying pan. As the pan heats, blend well ground beef, diced onion, bacon, breadcrumbs, parsley, salt, and pepper together. Shape a mixture into meatballs of 3/4- to 1-inch

Brown meatballs on both sides, in lots, if desired. Using a slotted spoon to remove brown meatballs to a heat-proof dish, leaving drippings in pan.

Sprinkle flour and whisk until mixed. Cook for 3-4 minutes or until the flour turns golden brown and sweet.]

In Consumé and Worcestershire whisk slowly. To remove lumps, add milk, salt, and pepper continuously. Cook, stir regularly or thicken for 5-6 minutes before gravel starts. Add meatballs back to the pot together with the remaining jus; thoroughly cover the meatballs. Cook for ten-15 minutes and cook until the meatballs are cooked for lower to moderate heat.

Toss soft fried buttered egg noodles to coat. Divide the noodles into six dinner pots. Cover with 4-6 meatballs and some of the gravy; scatter with chopped fresh parsley.

A delight for meat-and-potato lovers — tasty meatloaf filled with cheesy mashed potatoes.

Ingredients:

2 lb ground beef

1 cup onion, diced, sauteed

3 cloves garlic, minced, sauteed

1 ½ cups grated parmesan cheese, divided

2 eggs

1 cup panko breadcrumbs

2 tsp salt

1 ½ tsp pepper

2 tsp Worcestershire sauce

½ cup milk

½ cup fresh parsley, finely chopped

For Glaze:

1 ½ cups ketchup

½ cup brown sugar

2 tsp mustard powder

2 tsp onion powder

2 tsp paprika

¼ cup tomato paste

For Mashed Potatoes:

1 lb peeled Yukon gold potato, chopped

2 tbsp butter

1 tsp salt

½ tsp pepper

1 cup milk

28 slices bacon, sliced

Directions:

Preheat oven at about 350 degrees F (180 degrees C).

Mix the steak, fried onions and garlic, parmesan, bacon, panko, salt, pepper, Worcestershire, butter, and parsley in a big pot. Set aside.

In another cup, add ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste to make the glaze. Reserve half the glaze in a different bowl after the preparation of the meatloaf. Set aside.

Mash cooked potatoes, butter, salt, pepper, milk, and parmesan in a large bowl to achieve desired consistency. Set aside.

Fill a bundt pan with slices of bacon and spread a coating of glaze on the interior of the bacon using a pastry brush.

Add 2⁄3 meat to the bottom of the pan, stretch the sides and center of the pan and make a bowl for the mashed potatoes.

Add the mashed potatoes in the bowl, then smooth out. Use the remaining meat to top the mashed potatoes, smooth out, cover with the raw meat glaze on top and fold the bacon slices over the top of the meat. Cover and bake with foil for 1 hour. After 30 minutes remove the foil and carefully drain some of the fat before putting it back in the oven.

Place on top of the bundt pan a cooling rack and turn over to a baking sheet.

Remove the bundt pan, and cover the reserved glaze with the meatloaf.

BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF

Rebecca A delight for meat-and-potato lovers — tasty meatloaf filled with cheesy mashed potatoes. Ingredients: 2 lb ground beef 1 cup onion, diced, sauteed 3 cloves garlic, minced, sauteed 1 ½… Main Dish Recipes BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 4 voted )

Ingredients

• 2 lb ground beef
• 1 cup onion, diced, sauteed
• 3 cloves garlic, minced, sauteed
• 1 ½ cups grated parmesan cheese, divided
• 2 eggs
• 1 cup panko breadcrumbs
• 2 tsp salt
• 1 ½ tsp pepper
• 2 tsp Worcestershire sauce
• ½ cup milk
• ½ cup fresh parsley, finely chopped
• For Glaze:
• 1 ½ cups ketchup
• ½ cup brown sugar
• 2 tsp mustard powder
• 2 tsp onion powder
• 2 tsp paprika
• ¼ cup tomato paste
• For Mashed Potatoes:
• 1 lb peeled Yukon gold potato, chopped
• 2 tbsp butter
• 1 tsp salt
• ½ tsp pepper
• 1 cup milk
• 28 slices bacon, sliced

Instructions

Preheat oven at about 350 degrees F (180 degrees C).

Mix the steak, fried onions and garlic, parmesan, bacon, panko, salt, pepper, Worcestershire, butter, and parsley in a big pot. Set aside.

In another cup, add ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste to make the glaze. Reserve half the glaze in a different bowl after the preparation of the meatloaf. Set aside.

Mash cooked potatoes, butter, salt, pepper, milk, and parmesan in a large bowl to achieve desired consistency. Set aside.

Fill a bundt pan with slices of bacon and spread a coating of glaze on the interior of the bacon using a pastry brush.

Add 2⁄3 meat to the bottom of the pan, stretch the sides and center of the pan and make a bowl for the mashed potatoes.

Add the mashed potatoes in the bowl, then smooth out. Use the remaining meat to top the mashed potatoes, smooth out, cover with the raw meat glaze on top and fold the bacon slices over the top of the meat. Cover and bake with foil for 1 hour. After 30 minutes remove the foil and carefully drain some of the fat before putting it back in the oven.

Place on top of the bundt pan a cooling rack and turn over to a baking sheet.

Remove the bundt pan, and cover the reserved glaze with the meatloaf.

This dinner is super easy and can be made in about 30 minutes in a skillet on your table. It is food for comfort and perfect for cooler weather. I don’t know about you, but once the weather turns a little chilly, I want all the comfort foods.

This is made entirely from scratch, without using condensed soup. But don’t allow that to scare you off making these chops. I promise that this dish isn’t so much harder to make than soup opening and it’s so much healthier and more tasteful. It’s a massive flavor that makes the use of real ingredients (this’s the secret!) and so it goes to the sauce with all the taste that comes with the same pan.

Ingredients:

1 tbsp butter

1 clove garlic, pressed

6 pork chops

salt and pepper to taste

1 (8 oz) can mushroom, drained

1 cup dry sherry

1 (10.5 oz) can beef broth

2 tbsp cornstarch

2 tbsp water

Directions:

Preheat oven at about 350 degrees F (175 degrees C).

Melt the butter over moderate heat in a large skillet. Add the garlic, saute until it is fragrant. Coat the pork chops with salt and pepper, then fry them in the skillet until browned on both sides, about 3 minutes. Shift the pork chops to a Dutch oven or baking pan.

Pour the mushrooms with the pork drippings and garlic into the skillet, then whisk in the sherry and beef broth, removing any bits of pork stuck to the plate. Bring to boil, then pour into the baking pan over the pork chops. Cover with an aluminum foil, or a lid.

Bake 45 minutes in the preheated oven, then cut the deck or foil and bake for another 15 minutes. Take the cakes from the pot and put the platter over medium heat on the stove. Mix the corn starch and water. Stir in the cornstarch mixture and cook, approx. 2 minutes, until the juices in the pan boil. Spread sauce and serve over the chops.

Grandma’s Pork Chops In Mushroom Gravy

Rebecca This dinner is super easy and can be made in about 30 minutes in a skillet on your table. It is food for comfort and perfect for cooler weather. I… Main Dish Recipes Grandma’s Pork Chops In Mushroom Gravy European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp butter
• 1 clove garlic, pressed
• 6 pork chops
• salt and pepper to taste
• 1 (8 oz) can mushroom, drained
• 1 cup dry sherry
• 1 (10.5 oz) can beef broth
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

Preheat oven at about 350 degrees F (175 degrees C).

Melt the butter over moderate heat in a large skillet. Add the garlic, saute until it is fragrant. Coat the pork chops with salt and pepper, then fry them in the skillet until browned on both sides, about 3 minutes. Shift the pork chops to a Dutch oven or baking pan.

Pour the mushrooms with the pork drippings and garlic into the skillet, then whisk in the sherry and beef broth, removing any bits of pork stuck to the plate. Bring to boil, then pour into the baking pan over the pork chops. Cover with an aluminum foil, or a lid.

Bake 45 minutes in the preheated oven, then cut the deck or foil and bake for another 15 minutes. Take the cakes from the pot and put the platter over medium heat on the stove. Mix the corn starch and water. Stir in the cornstarch mixture and cook, approx. 2 minutes, until the juices in the pan boil. Spread sauce and serve over the chops.

Notes

Per Serving: 209 calories; 8.1 g total fat; 59 mg cholesterol; 609 mg sodium. 10.7 g carbohydrates; 19.2 g protein.

I’ve got to share this. I must because this by far is the tastiest thing I had in weeks! I’ve been busy for the past couple of weeks, unable to cook, so I resort to take outs and fast foods. Now, that I’ve got a chance to have a decent meal, this is the very first dish that came to mind. Ah, I missed homecooked meals. And this delicious Chicken Macaroni Casserole that is loaded with tender chicken, with creamy cheese sauce is all I need. Did I mention it is one of the best comfort food? And it’s so easy to prepare. This is one hearty meal to enjoy any time of the day, and by the way, I sneak in some veggies in it too like peas, carrots, and green beans and it’s a winner!

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later…

Chicken Macaroni Recipe

INGREDIENTS

10-12 oz cooked chicken

1 ½ cups of macaroni uncooked

1 can cream of celery soup

1 cup of shredded cheddar cheese

1/3 cup of milk

¼ cup of mayonnaise

½ teaspoon dry mustard

½ cup of breadcrumbs

2 tablespoons of butter, melted

½ teaspoon paprika

HOW TO MAKE CHICKEN MACARONI CASSEROLE

Step 1: Put water in a pot. Once water is boiling put in the macaroni and cook following package instruction. Drain and set aside.

Step 2: Cut the chicken into small bite-size pieces. You can use either leftover chicken or if none, use uncooked chicken.

Step 3: In a large bowl, combine the cream of chicken soup or cream of mushroom (depends on what you prefer to use), cheese, milk, mayonnaise, and mustard.

Step 4: Then, mix in the bite-size chicken pieces and cooked macaroni into the soup mixture.

Step 5: Now, pour everything into a greased casserole baking dish.

Step 6: Meanwhile, in another bowl, combine the breadcrumbs, paprika, and melted butter. Mix well until blended.

Step 7: Sprinkle over the casserole.

Step 8: Place the casserole inside the oven and bake for 30 to 40 minutes, uncovered at 350 degrees.

Step 9: Once cooked, remove from the oven and serve immediately. Enjoy!

CHICKEN MACARONI CASSEROLE

Rebecca I’ve got to share this. I must because this by far is the tastiest thing I had in weeks! I’ve been busy for the past couple of weeks, unable to… Main Dish Recipes CHICKEN MACARONI CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 20 voted )

Ingredients

• 10-12 oz cooked chicken
• 1 ½ cups of macaroni uncooked
• 1 can cream of celery soup
• 1 cup of shredded cheddar cheese
• 1/3 cup of milk
• ¼ cup of mayonnaise
• ½ teaspoon dry mustard
• ½ cup of breadcrumbs
• 2 tablespoons of butter, melted
• ½ teaspoon paprika

Instructions

Step 1: Put water in a pot. Once water is boiling put in the macaroni and cook following package instruction. Drain and set aside.

Step 2: Cut the chicken into small bite-size pieces. You can use either leftover chicken or if none, use uncooked chicken.

Step 3: In a large bowl, combine the cream of chicken soup or cream of mushroom (depends on what you prefer to use), cheese, milk, mayonnaise, and mustard.

Step 4: Then, mix in the bite-size chicken pieces and cooked macaroni into the soup mixture.

Step 5: Now, pour everything into a greased casserole baking dish.

Step 6: Meanwhile, in another bowl, combine the breadcrumbs, paprika, and melted butter. Mix well until blended.

Step 7: Sprinkle over the casserole.

Step 8: Place the casserole inside the oven and bake for 30 to 40 minutes, uncovered at 350 degrees.

Step 9: Once cooked, remove from the oven and serve immediately. Enjoy!

Tired of eating potatoes the conventional way? Instead of having french fries why not take it to the next level? This recipe is pretty easy to make and unlike your regular potato fries, it is by far the quickest do-over to love potatoes even more! This is an awesome way to spice up your dinner routine (I know because my kids love this dish so much they can finish one big serving in one sitting). It’s creamy, cheesy and without a doubt mouthwatering. All you got to do is chopped those potatoes and smothered them in a creamy ranch sauce and top them with bacon and cheese (lots of cheese if you prefer, well, I do!). Once you taste this Ranch potato you’ll never look potatoes the same way again and that’s the truth.

Ingredients

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes

1 can cream of mushroom soup, undiluted

1 1/4 cups of milk

1 envelope ranch dressing mix

1 1/2 cups of  shredded cheddar cheese, divided

salt and pepper

6 slices bacon, cooked and crumbled

How To Make Easy Ranch Potatoes

Step 1. Prepare a saucepan. Pour water in the pan and add in the potatoes. Make sure that the amount of water is enough to cover the potatoes. Bring to a boil and cook for about 10-12 minutes or until the potatoes are half cooked. Then, drain the potatoes.

Step 2. Carefully transfer the potatoes into a 13 x 9-inch greased baking dish.

Step 3. Combine the salad dressing mix, soup, 1 cup of cheese, and milk. Add a dash of salt and pepper for additional flavor. And mix with the potatoes.

Step 4. And then top with the remainder of the cheese and bacon.

Step 5. Place the baking dish inside the oven and bake for 25-30 minutes at 350 degrees or until the potatoes are completely cooked. Make sure to not overcook it though.

Easy Ranch Potatoes Recipe

Rebecca Tired of eating potatoes the conventional way? Instead of having french fries why not take it to the next level? This recipe is pretty easy to make and unlike your… Main Dish Recipes Easy Ranch Potatoes Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 can cream of mushroom soup, undiluted
• 1 1/4 cups of milk
• 1 envelope ranch dressing mix
• 1 1/2 cups of  shredded cheddar cheese, divided
• salt and pepper
• 6 slices bacon, cooked and crumbled

Instructions

Step 1. Prepare a saucepan. Pour water in the pan and add in the potatoes. Make sure that the amount of water is enough to cover the potatoes. Bring to a boil and cook for about 10-12 minutes or until the potatoes are half cooked. Then, drain the potatoes.

Step 2. Carefully transfer the potatoes into a 13 x 9-inch greased baking dish.

Step 3. Combine the salad dressing mix, soup, 1 cup of cheese, and milk. Add a dash of salt and pepper for additional flavor. And mix with the potatoes.

Step 4. And then top with the remainder of the cheese and bacon.

Step 5. Place the baking dish inside the oven and bake for 25-30 minutes at 350 degrees or until the potatoes are completely cooked. Make sure to not overcook it though.

I am so excited to share this recipe with you today! I was looking for something to eat the other day and I found egg noodles and beef in my fridge. So, I started to think of dishes that the main ingredients are noodles and beef. At first, I thought of Beef noodles soup but I didn’t have most of the ingredients so I came up with this dish instead. It was a good thing that I went for this recipe because it was amazing! I don’t know about you but just by looking at the photo, I kind of taste it! These simple steps will guide you to the perfect meal! You just need to follow it! Enjoy!

Ingredients

2 pounds sirloin tips, cubed

½ yellow onion, chopped

2 (10.75 ounces) cans condensed cream of mushroom soup

1 cup milk

½ cup red wine

1 (1.25 ounce) package beef with onion soup mix

2 (16 ounce) packages egg noodles

How to make Creamy Beef Tips with Egg Noodles

Place a large skillet in the stove and turn the heat to medium-high. Grease lightly and saute onion, once translucent, add the beef sirloin tips. Cook for 5 minutes or until the beef turns brown.

In a large bowl, combine milk, red wine, creamy mushroom soup, and the sauteed beef sirloin tip. Put back into the skillet and make sure that the beef sirloin is fully covered by the soup mixture. Turn the heat to low and simmer. Cover the skillet and cook for 2 hours or until the beef is tender. Check occasionally.

Turn the stove to its lowest amount of heat and cook further about 4 hours until the beef is really tender and breaking apart.

In a large pot, pour water and season with a little amount of salt then bring to a boil. When boiling, add the egg noodles and cook for about 5 minutes or until the texture is firm. Stir two or three times to prevent the noodles from sticking together. Drain and place to a large bowl.

Add the beef tips on top of the noodles. Serve and enjoy!

Creamy Beef Tips with Egg Noodles

Rebecca I am so excited to share this recipe with you today! I was looking for something to eat the other day and I found egg noodles and beef in my… Main Dish Recipes Creamy Beef Tips with Egg Noodles European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds sirloin tips, cubed
• ½ yellow onion, chopped
• 2 (10.75 ounces) cans condensed cream of mushroom soup
• 1 cup milk
• ½ cup red wine
• 1 (1.25 ounce) package beef with onion soup mix
• 2 (16 ounce) packages egg noodles

Instructions

Place a large skillet in the stove and turn the heat to medium-high. Grease lightly and saute onion, once translucent, add the beef sirloin tips. Cook for 5 minutes or until the beef turns brown.

In a large bowl, combine milk, red wine, creamy mushroom soup, and the sauteed beef sirloin tip. Put back into the skillet and make sure that the beef sirloin is fully covered by the soup mixture. Turn the heat to low and simmer. Cover the skillet and cook for 2 hours or until the beef is tender. Check occasionally.

Turn the stove to its lowest amount of heat and cook further about 4 hours until the beef is really tender and breaking apart.

In a large pot, pour water and season with a little amount of salt then bring to a boil. When boiling, add the egg noodles and cook for about 5 minutes or until the texture is firm. Stir two or three times to prevent the noodles from sticking together. Drain and place to a large bowl.

Add the beef tips on top of the noodles. Serve and enjoy!

Whenever we have this casserole it always feels like Thanksgiving. It’s super flavorful and my kids always love this for dinner. This recipe is so easy to make, you can even prepare this earlier in a day. Just cover and refrigerate until you’re ready to bake. Pop in the oven and serve with a big side of mashed potato or your favorite veggies. My favorite is the cheese topping because I love the crunch of it in every bite. Or you can leave it off, your choice. Either way, this casserole will still be as amazing as it ever will be!

Ingredients

Cornbread (about 4 cups, crumbled)

4 large chicken breast, cooked and cubed

1 10.5 oz can of Cream of Mushroom Soup

1/2 teaspoon poultry seasoning (optional)

4 eggs, boiled and chopped

1 small onion, chopped

1/2 teaspoon black pepper

1 stalk celery, diced

2 cups chicken broth

2 tablespoon melted butter

1/4 teaspoon salt

For the Gravy

1/2 cup unsalted butter

1/2 cup all-purpose flour

1-quart chicken stock

1/3 cup of heavy cream

1/4 teaspoon salt

1/2 teaspoon black pepper

pinch of cayenne pepper

How to make Chicken and Dressing Casserole

Step 1: In a bowl, combine all the ingredients except the gravy ingredients.

Step 2: Greased a 9 x 13-inch casserole dish and carefully pour the mixture in the prepared dish. Place inside the oven and bake at 350 degrees for 40-50 minutes or until set.

Step 3: Meanwhile, put the butter in a saucepan and melt over medium heat.

Step 4: Mix in the flour and cook for about 2 minutes.

Step 5: Slowly whisk in the chicken stock. Continue cooking for 4-6 minutes in low heat and stir continuously until the mixture is thick enough to coat the back of a spoon.

Step 6: Then, stir in the heavy cream and season with salt, pepper, and cayenne pepper.

Step 7: Remove the casserole from the oven and generously pour the gravy over the top. Serve with mashed potato on the side. Enjoy!

Chicken and Dressing Casserole - The Perfect Weeknight Meal!

Rebecca Whenever we have this casserole it always feels like Thanksgiving. It’s super flavorful and my kids always love this for dinner. This recipe is so easy to make, you can… Main Dish Recipes Chicken and Dressing Casserole – The Perfect Weeknight Meal! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 23 voted )

Ingredients

• Cornbread (about 4 cups, crumbled)
• 4 large chicken breast, cooked and cubed
• 1 10.5 oz can of Cream of Mushroom Soup
• 1/2 teaspoon poultry seasoning (optional)
• 4 eggs, boiled and chopped
• 1 small onion, chopped
• 1/2 teaspoon black pepper
• 1 stalk celery, diced
• 2 cups chicken broth
• 2 tablespoon melted butter
• 1/4 teaspoon salt
• For the Gravy
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1-quart chicken stock
• 1/3 cup of heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• pinch of cayenne pepper

Instructions

Step 1: In a bowl, combine all the ingredients except the gravy ingredients.

Step 2: Greased a 9 x 13-inch casserole dish and carefully pour the mixture in the prepared dish. Place inside the oven and bake at 350 degrees for 40-50 minutes or until set.

Step 3: Meanwhile, put the butter in a saucepan and melt over medium heat.

Step 4: Mix in the flour and cook for about 2 minutes.

Step 5: Slowly whisk in the chicken stock. Continue cooking for 4-6 minutes in low heat and stir continuously until the mixture is thick enough to coat the back of a spoon.

Step 6: Then, stir in the heavy cream and season with salt, pepper, and cayenne pepper.

Step 7: Remove the casserole from the oven and generously pour the gravy over the top. Serve with mashed potato on the side. Enjoy!