General Recipes

This is how our moms make our favourite chicken! Using butter, flour, evaporated milk, and cream of chicken soup, anyone can easily throw together this delicious Butter Baked Chicken! I’ve just made this again last night, and as always, my husband and kids enjoyed the crispy, moist, and tender chicken with some sliced potatoes on the side (and a simple side salad for me!).

This is for sure a keeper and a must-try! I’ve even tried a different approach, and they are delish! One time, I substituted the cream of chicken soup with mushroom, and we cannot even tell the difference! Some say cream of celery will work great as well. If time permits, I marinate the chicken in the evaporated a little longer, so it coats the chicken from inside out.

Ingredients

1/4 c. butter

4 chicken breasts (I use boneless skinless)

1 c. flour

1 can Cream of Chicken soup

1 can evaporate milk (12 ounces)

1/4 c. water

1 1/2 tsp salt

1/8 tsp pepper

How to make Mom’s Butter Baked Chicken

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: In a small dish, pour a little evaporated milk, enough to dip the chicken in.

Step 3: In the milk, dip each chicken, then roll in the seasoned (with salt and pepper) flour.

Step 4: In a 13 x 9-inch, add the butter and allow it to melt. Once the butter has melted, add the chicken to the pan. Place in the preheated oven and bake for about 30 minutes.

Step 5: In the meantime, whisk the water, can of soup, and remaining evaporated milk until combined.

Step 6: Remove the pan from the oven. Turn the chicken on the other side, then pour the soup mixture over. Return the pan into the oven and resume baking for additional 30 minutes or until the chicken is nice and golden brown.

PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR | SERVINGS: 4

If you are searching for another easy way to cook chicken breast, look no more. This Smothered (moist and tender) Chicken with Creamed Spinach, Bacon, Mushrooms is what you are looking for! Incredibly delicious and packed with comforting and healthy ingredients all in a single dish!

Ingredients

Chicken:

1.5 pounds chicken breast skinless, boneless (4 small chicken breast or 2 large chicken breast, halved)

1 tbsp butter

¼ tsp paprika

¼ tsp lemon pepper seasoning

Salt

Creamed spinach:

4 garlic cloves minced

1 tbsp vegetable oil

10 ounces spinach fresh

⅔ c. mozzarella cheese shredded

⅔ c. half and half

Other Ingredients:

4 slices bacon cooked, chopped

4 ounces mushrooms sliced

4 slices Pepper Jack cheese or Monterrey Jack Cheese with Jalapenos

1 tbsp vegetable oil

How to make Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Grease the bottom of a baking dish. For this recipe, I used a 13 x 9 x 4-inch deep oval casserole dish.

Step 3: On both sides of the chicken, sprinkle a generous amount of salt, lemon pepper seasoning, and a small amount of paprika. Onto the prepared baking dish, place the chicken breast flat-side-down.

Step 4: Place in the preheated oven and bake for about 15 to 20 minutes.

Creamed spinach:

Step 5: In a large skillet, heat 1 tbsp vegetable oil over medium heat. Once the oil is hot, add the spinach to the skillet and cook for about a minute or two, covered, until completely heated and begin to wilt. Take off the heat, then add the minced garlic and half-and-half. Bring the mixture to a boil, then add the shredded mozzarella cheese, stirring constantly for about 30 seconds over high heat until the mozzarella begins to melt.

Step 6: Decrease the heat to a simmer, stirring constantly for another 30 seconds to a minute until you have a nice, smooth creamed spinach. To taste, season with salt, then take off the heat.

Mushrooms:

Step 7: Heat 1 tbsp vegetable oil in another pan. Once hot, add the sliced mushrooms to the pan and cook for about 1 to 2 minutes over high-medium heat or until caramelized.

Smothered chicken assembly:

Step 8: By this time, the chicken breast is done. Remove them from the oven and top each with the creamed spinach, chopped cooked bacon, cooked mushrooms, and broken slices of pepper jack cheese. Return in the oven and resume baking (uncovered) for additional 15 to 20 minutes until the chicken is cooked through and the juices run clear.

Step 9: If desired, broil the chicken in the last 2 to 4 minutes of cooking.

Nutrition Facts:

Amount per Serving: Calories 611 | Fat 40g 62% | Saturated Fat 22g 138% | Cholesterol 185mg 62% | Sodium 709mg 31% | Potassium 1259mg 36% | Carbohydrates 7g 2% | Fiber 1g 4% | Sugar 1g 1% | Protein 54g 108% | Vitamin A 7330IU 147% | Vitamin C 23.8mg 29% | Calcium 430mg 43% | Iron 3.1mg 17%

Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 6 PATTIES

Enjoy an ultra-satisfying meal with this comforting, crazy delicious chopped steak with mushroom gravy! Serve these juicy, well-seasoned patties over mashed potatoes or mashed cauliflower, and do not forget to top it off with a generous amount of mushroom gravy sauce.

Ingredients

Chopped Steak Patties:

1 large egg

2 lbs ground sirloin

1/3 c. panko breadcrumbs

1 tbsp Worcestershire sauce

1 tsp garlic powder

1/2 tsp smoked paprika

1 tsp onion powder

3 tbsp butter, divided

1 tsp salt

1/2 tsp ground black pepper

Mushroom Gravy:

1 large onion, peeled and chopped

1 1/2 lbs button mushrooms, sliced

1/2 tsp dried thyme

1/4 c. all-purpose flour

1/2 c. cooking sherry

3 c. beef broth

How to make Chopped Steak with Mushroom Gravy

Step 1: Place the ground sirloin, egg, panko, Worcestershire, salt, and all spices in a mixing bowl. Mix using your hand to evenly distribute the spices throughout the meat. Into 6 equal portions, divide the mixture, then press each into half-inch patties.

Step 2: Heat a large saute pan over medium heat. Melt 1 tbsp butter, then add the chopped steak patties and cook for about 5 minutes on each side, flipping once. When done, transfer the patties to a holding plate and tightly tent with foil.

Step 3: Begin chopping the onion while the patties are cooking. Also, slice the mushrooms thinly.

Step 4: Melt the rest of the 2 tbsp butter in the same pan. Add the onions once the butter has melted and sauteed for about 3 minutes. Add the mushrooms and thyme. Stir and continue to cook for approximately 5 minutes to sweat out the juices from the mushrooms.

Step 5: To the pan, add the flour, stirring constantly. Cook for another minute or two until the flour turned lightly brown. Stir in the beef broth followed by the sherry. Let the mixture simmer for about 5 to 7 minutes until your desired thickness. Then, return the patties to the pan and rewarm.

Step 6: Remove from the heat when done and serve the chopped steak warm with a handsome share of mushroom gravy. This is best served with mashed potatoes or mashed cauliflower. Enjoy!

Notes:

I love this with cheese, too! Smother the Chopped Steak and Mushrooms with cheese, if desired.

If desired, you can shape 4 extra-large patties.

Nutrition Facts:

Serving: 1patty, calories: 487kcal | carbohydrates: 14g | protein: 36g | fat: 30g | saturated fat: 13g | cholesterol: 153mg | sodium: 1058mg | potassium: 970mg | fiber: 2g | sugar: 4g | vitamin a: 308iu | vitamin c: 5mg | calcium: 57mg | iron: 5mg

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4

This is my mom’s favourite! Chicken Puttanesca with, of course, chicken in an easy and quick tomato, olive and caper sauce. It’s packed with flavour, super hearty, and a Classic!

Ingredients

4 chicken thighs (bone-in and skin on)

1 tablespoon olive oil

salt and pepper to taste

1/2 teaspoon red chilli pepper flakes

1 onion, diced

4 cloves garlic, chopped

2 anchovy fillets, chopped

1/2 cup chicken broth

1 tablespoon capers

1 (14 ounces) can diced tomatoes (or marinara sauce)

1/2 cup olives, pitted and coarsely chopped

salt and pepper to taste

1 teaspoon oregano (or Italian seasoning)

1 tablespoon fish sauce (optional)

How to make Chicken Puttanesca

Step 1: In a large skillet, heat the oil over medium-high heat. Meanwhile, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 3 to 5 minutes on each side until lightly golden brown. Set aside with done.

Step 2: To the same pan, add the onion and cook for approximately 3 to 5 minutes until tender. Stir in the garlic, red pepper flakes, and anchovies and continue to cook for another minute until aromatic.

Step 3: Pour in the chicken broth. While the broth simmers, scrape the brown bits from the bottom of the pan using a wooden spoon.

Step 4: Now, add the tomatoes followed by the capers, olives, oregano, and chicken. Put the lid on and simmer the mixture for about 15 minutes over medium-low heat or until the chicken is cooked. Alternately, after adding the tomatoes, capers, olives, oregano, and chicken, cover the pan with a lid or foil and place in a preheated 400 degrees F or 200 degrees C oven for about 15 minutes or until the chicken is cooked through. You can also, pour everything into a slow cooker and set it to cook the chicken for 2 to 3 hours on high or 4 to 6 hours on low.

Notes:

Set aside the bacon or pancetta after cooking them in a pan. In the same pan, add the chicken and cook in the bacon grease. Then, add the bacon to the pasta sauce.

Feel free to swap chicken thighs with drumsticks, legs, or breasts.

For this recipe, you can also use boneless and skinless chicken.

Substitute the broth with white wine or clam juice.

If desired, you can add 1 tbsp balsamic vinegar and tomato paste.

Nutrition Facts:

Calories 310 | Fat 14.4g (Saturated 3.2, Trans 0) | Cholesterol 103mg | Sodium 830mg | Carbs 9.1g (Fiber 2.6g, Sugars 4.1g) | Protein 35.8g

PREP TIME: 30 MINS | TOTAL TIME: 55 MINS | YIELDS: 4 servings

This is another wonderful dish loaded with ricotta and chicken stuffed pasta in a bed of delicious creamy Alfredo sauce. A must-try and a keeper recipe!

INGREDIENTS

MANICOTTI FILLING:

3 c. shredded cooked chicken

1 (8-ounces) package manicotti

1 (10-ounces) package frozen spinach, defrosted and drained

1 1/2 cups shredded mozzarella, divided

2 1/2 cups ricotta cheese

3/4 cup freshly grated Parmesan, divided

1 teaspoon Italian seasoning

Pinch red pepper flakes

Freshly ground black pepper

Kosher salt

ALFREDO SAUCE:

1/2 cup freshly grated Parmesan

4 tablespoons butter

1/4 cup all-purpose flour

2 1/2 cups milk

2 cloves garlic, minced

Juice of 1/2 a lemon

Freshly ground black pepper

Kosher salt

2 tablespoons freshly chopped parsley, plus more for garnish

How to make Chicken Manicotti

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Cook the manicotti in a large pot of salted boiling water for about 5 minutes until al dente. Drain when done.

Step 3: To make the ricotta filling, combine the chicken with spinach, ricotta, a cup mozzarella, half cup Parmesan, and Italian seasoning in a large bowl, then season with salt, pepper, and a pinch of red pepper flakes.

Step 4: For the Alfredo, melt the butter in a large skillet over medium heat. Once the butter has melted, add the garlic and cook for about a minute until aromatic. Stir in the flour and cook for an additional minute. Add the milk, stirring constantly. Bring the mixture to a simmer, then stir in the Parmesan. Simmer for another 2 to 3 minutes or until the sauce has thickened. Lastly, add the lemon juice followed by parsley. To taste, season with salt and pepper.

Step 5: Spoon a few scoops of Alfredo sauce in the bottom of a 9 x 13-inch baking dish. Smooth it to an even layer. Add the ricotta mixture into the manicotti and pour it into the baking dish. Top everything with the rest of the Alfredo sauce and sprinkle with the rest of the half cup of mozzarella and 1/4 cup Parmesan.

Step 6: Place in the preheated oven and bake for about 15 to 20 minutes, covered until the cheese has melted.

Step 7: Serve right away garnished with parsley. Enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

Today, I am planning to surprise my husband with a simple date night meal. It’s our Anniversary, and I know he loves Cajun Chicken Alfredo so much, so I am dressing it up tonight. I found this amazing recipe that I have been meaning to try for weeks now with Cajun seasoned chicken and broccoli stuffed shells in the most delicious Alfredo sauce clothed in melted cheese! I am pretty sure he is going to love my surprise!

Ingredients

2 tbsp butter

1 c. chicken, cooked and shredded or diced

1 c. broccoli, cooked and diced

1 lb large pasta shells (gluten-free for gluten-free)

2 cloves garlic, chopped

1/2 tbsp cajun seasoning

1 c. ricotta

1/2 c. parmigiano reggiano (Parmesan), grated

2 c. cream (and/or milk)

2 green onions, thinly sliced

1/2 tbsp cajun seasoning

1 tsp lemon zest

1 c. mozzarella, shredded

1/2 c.parmigiano reggiano (Parmesan), grated

How to make Cajun Chicken Alfredo Stuffed Shells

Step 1: Following the package directions, cook the pasta shell. When done, individually set them aside to cool.

Step 2: In the meantime, allow the butter to melt in a saucepan over medium heat. Once the butter has melted, add the garlic and cook for about a minute or until aromatic. Then, stir in the cream, Parmesan, and Cajun seasoning. Bring the mixture to a boil, then decrease the heat to a simmer for about 5 minutes.

Step 3: To a large bowl, combine the ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning.

Step 4: Into a large baking pan, pour the Cajun seasoning. Then, stuff the shells with the chicken mixture. Place the stuffed shells in the pan and sprinkle with mozzarella.

Step 5: Place the pan into a 325 degrees F or 180 degrees C oven and bake for approximately 20 minutes, or the cheese has melted, and the sides are bubbling.

Nutrition Facts:

Calories 1276 | Fat 78g (Saturated 46g, Trans 0.3g) | Cholesterol 277mg | Sodium 702mg | Carbs 94g (Fiber 4g, Sugars 7g) | Protein 48g

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | YIELDS: 4 servings

I am obsessed with these Tex-Mex Meatballs! They’re packed with flavours, super easy to make, and ready in no time! I like to throw them on a roll to make a killer sub with some extra sauce and melty cheddar cheese on top. I’m pretty sure no one can say no to these amazing Tex-Mex Meatballs!

INGREDIENTS

2 cups shredded Mexican cheese blend, divided

1 1/2 pounds ground beef

1/2 cup panko bread crumbs

2 cloves garlic, minced

1 jalapeño, finely chopped

1 teaspoon ground cumin

1 tablespoon extra-virgin olive oil

1/2 large onion, chopped

1 large egg

2 tablespoons chopped chipotle chiles in adobo sauce

1 (15-ounces) can crushed tomatoes

Kosher salt

Freshly ground black pepper

2 tablespoons freshly chopped parsley, plus more for garnish

How to make Tex-Mex Meatballs

Step 1: Place the combined ground beef, a cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin in a medium bowl. Season with salt and pepper, then mix well until combined.

Step 2: Shape the mixture into meatballs.

Step 3: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in one layer and sear for about 2 minutes on each side. When done, transfer the seared meatballs to a plate.

Step 4: In the same skillet, add the onion and saute for about 5 minutes until soft. Add the crushed tomatoes and chipotle in adobo, stir, and bring the mixture to a boil. Now, adjust the heat to medium-low and place the meatballs back to the skillet. Put the lid on and simmer for about 10 minutes or until the meatballs are cooked through.

Step 5: Remove the cover, then top with the rest of the cheese. Replace the lid to allow the cheese to melt. This takes approximately 2 minutes.

Step 6: Before serving, garnish with parsley. Enjoy!

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 10

I so love this rich and flavorful pasta! It’s easy and a breeze to make using only a few simple ingredients. This One-Pot Cajun Seasoning Alfredo is loaded with tender chunks of chicken with smoky sausage pieces smothered in a crazy delicious homemade Alfredo sauce. Leftovers are amazing, too. Just reheat them slowly over low heat as needed, add more chicken broth to keep the sauce from separating. Serve this one-pot meal to a big crowd or half the recipe for a smaller group.

Ingredients

14 ounces smoked sausage, sliced on the diagonal

1 lb. chicken cut into bite-sized pieces

4 tbsp olive oil

1 lb. penne pasta, uncooked

4 cloves garlic, minced

2 1/2 c. heavy cream

1-quart low-sodium chicken broth

1 1/2 tbsp Cajun seasoning, plus more to taste

Italian Parsley garnish

4 ounces Parmesan cheese freshly shredded, more as needed

1/2 tsp of kosher salt

freshly ground black pepper to taste

HOW TO MAKE ONE-POT CAJUN CHICKEN ALFREDO

Step 1: Sprinkle the chicken with salt and pepper.

Step 2: Heat olive oil in a large cooking pot (that has a lid) over medium-high heat. Once hot, add the chicken to the pot and cook until brown. Add the sausage and continue to cook further until lightly brown.

Step 3: Add the garlic, stir, and cook for additional 2 minutes.

Step 4: To the pot, add the chicken broth, heavy cream, dried pasta, and Cajun seasoning. Stir until combined, then bring to a simmer over medium-high heat.

Step 5: Adjust the heat to low, put the lid on, and cook for approximately 15 to 20 minutes or until the pasta is tender.

Step 6: When done, take the pot off the heat, then gradually stir in the Parmesan cheese.

Step 7: Before serving, stir in some chopped parsley and season with extra Cajun seasoning. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 654 | Calories from Fat 414 | Fat 46g71% | Saturated Fat 21g131% | Cholesterol 134mg45% | Sodium 704mg31% | Potassium 383mg11% | Carbohydrates 39g13% | Fiber 2g8% | Sugar 2g2% | Protein 22g44% | Vitamin A 1511IU30% | Vitamin C 1mg1% | Calcium 196mg20% | Iron 2mg11%

Prep Time: 30 mins | Cook Time: 1 hr 35 mins | Servings: 10

This is another fantastic recipe you should try. Amazing lasagna with a flair of Tex-Mex and layers of beef mixture, refried beans, chillies, noodles, and cheese, then sour cream, cheese, green onions, olives, and tomatoes for the topping. This Mexican Lasagna is loaded with all the goodness, it’s hard to miss!

INGREDIENTS

16 ounces box uncooked lasagna noodles

2 pounds 93% or 96% lean ground beef

4 ounces can chop green chillies

16 ounces can refried beans

2 8-ounces bags Colby Jack cheese shredded, divided use

1 pkg. taco seasoning or Homemade Taco Seasoning

24 ounces jar Pace mild or medium chunky salsa divided use (or your favourite salsa)

16 ounces ctn. sour cream

2.25 ounces can ripe olives sliced, drained, for garnish

2 c. water

3 small Roma tomatoes chopped, for garnish

3 green onions chopped, for garnish

How to make Mexican Lasagna

Step 1: Cook the beef in a skillet over medium heat until brown. Drain when done, then add the beans, chillies, taco seasoning, and 2 heaping tablespoonfuls of salsa. Mix well until combined. Continue to heat through for additional 5 minutes over medium heat.

Step 2: On the bottom of a well-greased 9 x 13-inch baking dish, spread at least a cup of the meat mixture. This will prevent the noodles from sticking.

Step 3: Over the meat mixture, layer a row of four noodles. Spread on top 1/3 of the rest of the beef mixture and sprinkle with a cup of cheese. Do the same layers twice.

Step 4: Whisk the rest of the salsa with water until combined, then pour this on top of the lasagna.

Step 5: Place inside a 350 degrees oven and bake the lasagna for about an hour and a half, covered, until the noodles are fork-tender. Remove the cover, then top with sour cream, cheese, olives, onions, then tomatoes.

Step 6: Return to the oven and bake the lasagna for additional 5 to 15 minutes or until the cheese has melted.

Step 7: Remove from the oven when done and allow the lasagna to stand for at least 10 to 15 minutes before slicing.

NOTES:

Cover the noodles as much as you can when pouring the salsa/water mixture to prevent the noodles from drying out while baking.

To prevent the noodles from sticking to the bottom of the pan, make sure to spread at least a cup of the beef mixture on the bottom of the pan.

If desired, you can use enchilada sauce with salsa, then pour it on top.

The baking time varies depending on your oven, so make sure to check the noodles by pricking them with a fork. The casserole is cooked when the noodles are tender.

You can pre-cooked the lasagna noodles to al dente. Over the casserole, spread the salsa without mixing it with water. Place in the oven and bake for about 30 to 40 minutes or until bubbly. Remove from the oven and spread over the sour cream, add cheese, green onions, olives, and tomatoes. Bake for another 5 to 10 minutes until the cheese has melted.

Enjoy all your favourite classic taco flavours in a form of lasagna with this easy recipe. Incredibly easy to whip up using just a few simple ingredients and ready in under an hour. Put a fun twist on classic lasagna and your fave taco with this easy and quick recipe.

If you love Mexican dishes, this Taco Lasagna is a must! It’s perfect for busy days as you can throw this together without a fuss. This recipe uses pre-cooked lasagna noodles, plus you do not even have to measure the portions when assembling this lasagna. If you like more beef and less ricotta mixture or vice versa, that’s perfectly fine!

Ingredients

1 package of lasagna noodles

1 lb. lean ground beef

2 packages taco seasoning

15 oz. ricotta cheese

1 Egg

green onions

diced tomatoes

sour cream

24 oz. mild Pace salsa

5 c. shredded Mexican style cheese

How to make Taco Lasagna

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Cook the beef until no longer pink. Drain when done, then add in the taco seasoning. Mix well and set aside.

Step 3: Add the eggs to a bowl along with the ricotta cheese. Stir until incorporated.

Step 4: Layout the lasagna noodles in a baking dish. For a large lasagna, we use five noodles. Over the lasagna noodles, add a layer of ricotta mixture, beef, 1/3 of the salsa, the cheese. Feel free to add more beef and less ricotta or vice versa. Repeat the same layer twice.

Step 5: Place the baking dish in the preheated oven and bake the taco lasagna for about 40 minutes, covered. Remove from the oven when done and allow the taco lasagna to cool before slicing.

Step 6: To serve, slice, and top the taco lasagna with a dollop of sour cream, chopped green onions, and diced tomatoes. Enjoy!