General Recipes

The kids are back to school. I have to go back to the office. We all need to adjust the big time. I have been working at home for more than a year since the pandemic started and the kids are homeschooled. Working in the comfort of your home and at the office is very different. While staying at home, I was able to multi-task – work, meetings, and chores. But since we are all back to our normal life and routine, I have to think of ways to accommodate both work and house chores, especially prepping meals for my family. Thank goodness for simple recipes I’ve collected over time. They are very convenient and the perfect option for busy days. Like this cheesy zucchini rice. It’s a delicious side dish that even my fussiest eaters love! It’s made with only a few readily available ingredients and super easy to throw together. This has been our favorite side dish for years. And I go-to an easy, quick, and nutritious meal.

Ingredients

1 medium or 2 small zucchini, grated (about 2 c.)

1 c. white rice

1 c. shredded sharp cheddar cheese

2 c. chicken broth

1/2 tsp garlic powder

1-2 tbsp milk

1 tsp salt, plus pepper to taste

How to make Cheesy Zucchini Rice

Step 1: Place the rice and broth in a medium saucepan. Stir well and bring to a boil.

Step 2: Once boiling, decrease the heat to a simmer. Put the lid on and cook for about 15 to 20 minutes or until the liquid has been absorbed.

Step 3: Take the pan off the heat, then stir in the zucchini, cheese, garlic powder, and salt and pepper. If the sauce is too thick, add more milk to thin the sauce out.

Step 4: Serve the cheesy zucchini rice immediately. Enjoy!

Cheesy Zucchini Rice

cherly The kids are back to school. I have to go back to the office. We all need to adjust the big time. I have been working at home for more… General Recipes Cheesy Zucchini Rice European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium or 2 small zucchini, grated (about 2 c.)
• 1 c. white rice
• 1 c. shredded sharp cheddar cheese
• 2 c. chicken broth
• 1/2 tsp garlic powder
• 1-2 tbsp milk
• 1 tsp salt, plus pepper to taste

Instructions

Step 1: Place the rice and broth in a medium saucepan. Stir well and bring to a boil.

Step 2: Once boiling, decrease the heat to a simmer. Put the lid on and cook for about 15 to 20 minutes or until the liquid has been absorbed.

Step 3: Take the pan off the heat, then stir in the zucchini, cheese, garlic powder, and salt and pepper. If the sauce is too thick, add more milk to thin the sauce out.

Step 4: Serve the cheesy zucchini rice immediately. Enjoy!

Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Yield: 4 SERVINGS

Enjoy a restaurant-quality meal at home with this easy skillet chicken smothered in a mouthwatering balsamic caramelized onion cream sauce. Crazy good you’ll never think that this takes only simple ingredients to make!

Ingredients

1 tbsp olive oil

4 small boneless, skinless chicken breasts (or thighs)

4 tbsp butter

1/2 tsp garlic powder

1 c. finely chopped onions

1 tsp fresh thyme

2 tsp sugar

pinch of red pepper flakes

1 c. EACH: chicken broth AND heavy cream

4 tsp balsamic vinegar

salt and pepper

How to make Skillet Chicken in Balsamic Caramelized Onion Cream Sauce

Step 1: Season the chicken breast with salt, pepper, and garlic powder on all sides. In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 6 to 12 minutes until the chicken is cooked through. The cooking time varies depending on the size of the chicken. The chicken is done when the internal temperature reaches 165 degrees F. To a plate, transfer the chicken when done.

Step 2: To the same skillet, add butter and onions. Stir the onions and cook for about 12 to 15 minutes over medium-low heat until the onions are softened and deepen in color, stirring often. Next, add the thyme along with the red pepper flakes, sugar, and balsamic vinegar. Allow the vinegar to cook for a few minutes.

Step 3: To make the sauce, gradually pour in the chicken broth while stirring with a whisk. Adjust the heat to high and cook for about 2 to 3 minutes until the sauce has reduced and slightly thickened. Then, decrease the heat and add the cream. Return the chicken breasts to the skillet once the sauce begins to simmer and spoon the sauce over. To thin out the sauce, add more broth until you reached your desired consistency.

Step 4: Serve the chicken in balsamic caramelized onion cream sauce right away. Enjoy!

Skillet Chicken in Balsamic Caramelized Onion Cream Sauce

cherly Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Yield: 4 SERVINGS Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Skillet Chicken in Balsamic Caramelized Onion Cream Sauce European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 4 small boneless, skinless chicken breasts (or thighs)
• 4 tbsp butter
• 1/2 tsp garlic powder
• 1 c. finely chopped onions
• 1 tsp fresh thyme
• 2 tsp sugar
• pinch of red pepper flakes
• 1 c. EACH: chicken broth AND heavy cream
• 4 tsp balsamic vinegar
• salt and pepper

Instructions

Step 1: Season the chicken breast with salt, pepper, and garlic powder on all sides. In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 6 to 12 minutes until the chicken is cooked through. The cooking time varies depending on the size of the chicken. The chicken is done when the internal temperature reaches 165 degrees F. To a plate, transfer the chicken when done.

Step 2: To the same skillet, add butter and onions. Stir the onions and cook for about 12 to 15 minutes over medium-low heat until the onions are softened and deepen in color, stirring often. Next, add the thyme along with the red pepper flakes, sugar, and balsamic vinegar. Allow the vinegar to cook for a few minutes.

Step 3: To make the sauce, gradually pour in the chicken broth while stirring with a whisk. Adjust the heat to high and cook for about 2 to 3 minutes until the sauce has reduced and slightly thickened. Then, decrease the heat and add the cream. Return the chicken breasts to the skillet once the sauce begins to simmer and spoon the sauce over. To thin out the sauce, add more broth until you reached your desired consistency.

Step 4: Serve the chicken in balsamic caramelized onion cream sauce right away. Enjoy!

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 6-8

This simple side dish pairs well with just about anything. Delicious and super easy to throw together using a few simple ingredients. Complete your meal and enjoy a filling dinner with this garlic Parmesan zucchini casserole.

Ingredients

2 eggs

2 tbsp melted butter

4 c. grated zucchini I used about 3.5 medium zucchini

1 tbsp minced garlic

½ c. grated Parmesan cheese, plus an additional 2 tbsp

½ c. shredded cheddar cheese

1 c. shredded mozzarella cheese

½ c. Panko breadcrumbs

½ c. finely diced onion I like to use frozen diced onion as a shortcut

½ tsp salt

How to make Garlic Parmesan Zucchini Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease a small baking dish, and set aside.

Step 2: In a colander, place the zucchini and sprinkle with salt. Let the zucchini sit for approximately 10 minutes. Squeeze the moisture out after 10 minutes. You can wrap the zucchini in a dish towel, squeeze it, and wring it out a few times to make sure you get most of the water out of the zucchini.

Step 3: Place the zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese into the prepared dish. Mix well using your hands, pressing the mixture gently and evenly. Place in the preheated oven and bake for about 20 minutes, uncovered.

Step 4: In the meantime, mix the melted butter, bread crumbs, and 2 tbsp Parmesan cheese in a small bowl until well combined.

Step 5: Take the zucchini out of the oven after 20 minutes and sprinkle over the buttered bread crumbs. Place the dish back in the oven and bake for another 5 to 10 minutes or until the top is crispy and golden brown.

Notes:

To shred the zucchini, you can use a handheld box grater or food processor.

Do not skip the step where you drain the zucchini to avoid the casserole from getting mushy.

For a bright burst of color and flavor, garnish the casserole with fresh herbs like chopped fresh parsley.

Nutrition Facts:

Serving: 1/6 of the casserole | Calories: 225 kcal | Carbohydrates: 8g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 594mg | Potassium: 299mg | Fiber: 1g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 16.2mg | Calcium: 291mg | Iron: 1mg

Garlic Parmesan Zucchini Casserole

cherly Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 6-8 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes Garlic Parmesan Zucchini Casserole European Print This

Serves: 6-8 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 225 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 2 tbsp melted butter
• 4 c. grated zucchini I used about 3.5 medium zucchini
• 1 tbsp minced garlic
• ½ c. grated Parmesan cheese, plus an additional 2 tbsp
• ½ c. shredded cheddar cheese
• 1 c. shredded mozzarella cheese
• ½ c. Panko breadcrumbs
• ½ c. finely diced onion I like to use frozen diced onion as a shortcut
• ½ tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease a small baking dish, and set aside.

Step 2: In a colander, place the zucchini and sprinkle with salt. Let the zucchini sit for approximately 10 minutes. Squeeze the moisture out after 10 minutes. You can wrap the zucchini in a dish towel, squeeze it, and wring it out a few times to make sure you get most of the water out of the zucchini.

Step 3: Place the zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese into the prepared dish. Mix well using your hands, pressing the mixture gently and evenly. Place in the preheated oven and bake for about 20 minutes, uncovered.

Step 4: In the meantime, mix the melted butter, bread crumbs, and 2 tbsp Parmesan cheese in a small bowl until well combined.

Step 5: Take the zucchini out of the oven after 20 minutes and sprinkle over the buttered bread crumbs. Place the dish back in the oven and bake for another 5 to 10 minutes or until the top is crispy and golden brown.

Notes

To shred the zucchini, you can use a handheld box grater or food processor. Do not skip the step where you drain the zucchini to avoid the casserole from getting mushy. For a bright burst of color and flavor, garnish the casserole with fresh herbs like chopped fresh parsley.

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

Impressive and the best salmon pasta you’ll ever make! This recipe is fairly easy to make and ready in no time. If serving 2 to 4 people, make less pasta. Or serve with a side salad or some garlic bread if serving 4 people and adjust the salmon to 3/4 lb or so.

INGREDIENTS

1/2 lb fresh salmon

3 cloves garlic, minced

1/4 tsp onion powder

1 tbsp butter

1 tbsp olive oil

1 tbsp fresh parsley, chopped

1 tbsp flour

1/2 c. dry white wine or chicken broth

3/4 c. heavy/whipping cream

1/2 c. freshly grated Parmesan cheese

8 oz. spaghetti or other pasta, uncooked

Juice from 1/2 medium lemon (about 1 tablespoon)

Salt & pepper to taste

How to make Salmon Pasta with a Creamy Garlic Sauce

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.

Step 2: Sprinkle the salmon with onion powder, some salt, and pepper.

Step 3: In a skillet, heat the olive oil and butter over medium-high heat. Add the salmon to the hot skillet and cook for a few minutes on each side. On a plate, transfer the salmon and set it aside.

Step 4: Adjust the heat to medium, then add the flour to the now-empty skillet. Cook for about 30 seconds, stirring almost constantly. Then, stir in the garlic and wine. Allow it to bubble for about 20 seconds or so before adding in the cream and lemon juice. Whisk in the Parmesan once the sauce is smooth.

Step 5: Return the salmon to the pan. Using a spoon, break the salmon into bite-size pieces, then gently toss in the sauce. Continue to cook for 3 to 5 minutes more or until the sauce has thickened and the salmon is fully cooked.

Step 6: Once the pasta is done, drain and add to the skillet along with 1 tbsp of the pasta water, and parsley. Toss gently.

Step 7: Serve the salmon pasta with a creamy garlic sauce right away with more Parmesan cheese. Enjoy!

NOTES:

If the salmon has skin, easily peel it off just before adding the salmon back to the pan. Or keep the skin on if desired.

Start adding half the amount of lemon, then adjust accordingly.

NUTRITION FACTS:

Calories: 591 kcal, Carbohydrates: 47g, Protein: 25g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 264mg, Potassium: 497mg, Fiber: 2g, Sugar: 2g, Vitamin A: 959IU, Vitamin C: 4mg, Calcium: 196mg, Iron: 2mg

Salmon Pasta with a Creamy Garlic Sauce

cherly PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Impressive… General Recipes Salmon Pasta with a Creamy Garlic Sauce European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 591 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 lb fresh salmon
• 3 cloves garlic, minced
• 1/4 tsp onion powder
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp flour
• 1/2 c. dry white wine or chicken broth
• 3/4 c. heavy/whipping cream
• 1/2 c. freshly grated Parmesan cheese
• 8 oz. spaghetti or other pasta, uncooked
• Juice from 1/2 medium lemon (about 1 tablespoon)
• Salt & pepper to taste

Instructions

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.

Step 2: Sprinkle the salmon with onion powder, some salt, and pepper.

Step 3: In a skillet, heat the olive oil and butter over medium-high heat. Add the salmon to the hot skillet and cook for a few minutes on each side. On a plate, transfer the salmon and set it aside.

Step 4: Adjust the heat to medium, then add the flour to the now-empty skillet. Cook for about 30 seconds, stirring almost constantly. Then, stir in the garlic and wine. Allow it to bubble for about 20 seconds or so before adding in the cream and lemon juice. Whisk in the Parmesan once the sauce is smooth.

Step 5: Return the salmon to the pan. Using a spoon, break the salmon into bite-size pieces, then gently toss in the sauce. Continue to cook for 3 to 5 minutes more or until the sauce has thickened and the salmon is fully cooked.

Step 6: Once the pasta is done, drain and add to the skillet along with 1 tbsp of the pasta water, and parsley. Toss gently.

Step 7: Serve the salmon pasta with a creamy garlic sauce right away with more Parmesan cheese. Enjoy!

Notes

If the salmon has skin, easily peel it off just before adding the salmon back to the pan. Or keep the skin on if desired. Start adding half the amount of lemon, then adjust accordingly.

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

This one-skillet dish is a sure winner! Incredibly easy to make and guarantee the best pork chop dinner in mouthwatering creamy garlic and herb wine sauce.

Ingredients

Pork Chops:

2 tbsp butter

4 boneless pork chops

Pork Chop Dredging Mixture:

½ tsp garlic powder

¼ c. all-purpose flour

½ tsp onion powder

Salt and freshly ground pepper to taste

1 tsp Italian seasoning

Creamy Herb and Wine Sauce:

2 cloves garlic, minced

2 tbsp butter

¼ lemon (juice of fresh lemon)

½ c. heavy cream

½ c. chicken stock

1 tsp Italian seasoning

½ c. dry white wine

4 sprigs of fresh thyme (leaves only)

1 tbsp flour (or use leftover flour from pork chops dredging)

How to make Boneless Pork Chops in Creamy Garlic and Herb Wine Sauce

Step 1: Place the flour, garlic powder, onion powder, and Italian seasoning in a large bowl. Generously season with salt and pepper. Mix well until combined.

Step 2: In the dry mixture, dredge the pork chops.

Step 3: In a large skillet, heat 2 tbsp butter over medium-high heat. Add the pork chops to the hot skillet and sear for about 3 to 4 minutes on each side. Adjust the heat to medium when cooking the second side. To a plate, transfer the pork chops and cover to keep them warm.

Step 4: To make the creamy garlic and herb sauce, add 2 tbsp butter to the same skillet along with the minced garlic. Cook over medium heat for about 1 to 2 minutes. To the butter mixture, add the flour and mix well.

Step 5: Over medium heat, pour the wine and simmer for about 1 minute. Then, pour in the chicken stock and heavy cream. Into the pan, squeeze a bit of lemon, then add the fresh thyme and Italian seasoning. To taste, season with salt and pepper. Let everything simmer for about 2 to 3 minutes. If needed, add more seasoning according to taste.

Step 6: To assemble: Adjust the heat to low and place the pork chops back in the pan. Over the pork chops, drizzle some of the sauce, and reheat for 2 to 3 minutes over low or until the pork chops are done.

Nutrition Facts:

Amount Per Serving: Calories 452, Calories from Fat 288, Fat 32g49%, Saturated Fat 17g106%, Cholesterol 161mg54%, Sodium 221mg10%, Potassium 593mg17%, Carbohydrates 13g4%, Fiber 1g4%, Sugar 1g1%, Protein 31g62%, Vitamin A 835IU17%, Vitamin C 9.2 mg11%, Calcium 58mg6%, Iron 1.9 mg11%

Boneless Pork Chops in Creamy Garlic and Herb Wine Sauce

cherly Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes Boneless Pork Chops in Creamy Garlic and Herb Wine Sauce European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 452 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pork Chops:
• 2 tbsp butter
• 4 boneless pork chops
• Pork Chop Dredging Mixture:
• ½ tsp garlic powder
• ¼ c. all-purpose flour
• ½ tsp onion powder
• Salt and freshly ground pepper to taste
• 1 tsp Italian seasoning
• Creamy Herb and Wine Sauce:
• 2 cloves garlic, minced
• 2 tbsp butter
• ¼ lemon (juice of fresh lemon)
• ½ c. heavy cream
• ½ c. chicken stock
• 1 tsp Italian seasoning
• ½ c. dry white wine
• 4 sprigs of fresh thyme (leaves only)
• 1 tbsp flour (or use leftover flour from pork chops dredging)

Instructions

Step 1: Place the flour, garlic powder, onion powder, and Italian seasoning in a large bowl. Generously season with salt and pepper. Mix well until combined.

Step 2: In the dry mixture, dredge the pork chops.

Step 3: In a large skillet, heat 2 tbsp butter over medium-high heat. Add the pork chops to the hot skillet and sear for about 3 to 4 minutes on each side. Adjust the heat to medium when cooking the second side. To a plate, transfer the pork chops and cover to keep them warm.

Step 4: To make the creamy garlic and herb sauce, add 2 tbsp butter to the same skillet along with the minced garlic. Cook over medium heat for about 1 to 2 minutes. To the butter mixture, add the flour and mix well.

Step 5: Over medium heat, pour the wine and simmer for about 1 minute. Then, pour in the chicken stock and heavy cream. Into the pan, squeeze a bit of lemon, then add the fresh thyme and Italian seasoning. To taste, season with salt and pepper. Let everything simmer for about 2 to 3 minutes. If needed, add more seasoning according to taste.

Step 6: To assemble: Adjust the heat to low and place the pork chops back in the pan. Over the pork chops, drizzle some of the sauce, and reheat for 2 to 3 minutes over low or until the pork chops are done.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4

Make this easy one-pan French Onion Smothered Pork Chops in less than forty minutes and impress your family with the best pork chop dinner!

Ingredients

4 boneless pork chops about 1–1 ½” thick

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 yellow onions were peeled, cut in half, and sliced into half-moon-shaped slices

1 c. plus 4 tablespoons beef stock

¼ teaspoon garlic powder

½ teaspoon dried thyme

2 ½ tablespoons all-purpose flour

1 c. shredded Gruyere cheese or Swiss

4 slices provolone cheese

fresh thyme sprigs for adding to the pan

½ teaspoon kosher salt

1/4 teaspoon black pepper

How to make One Pan French Onion Smothered Pork Chops

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In a large cast-iron or other oven-safe skillets, heat the butter and olive oil over medium-high heat. Then, add the sliced onions and saute for about 3 to 5 minutes until tender. Next, add 4 tbsp beef stock and cook for another 12 to 15 minutes or until the onions are very tender and golden brown, stirring often.

Step 3: In the meantime, season all sides of the pork chops with salt, black pepper, thyme, and garlic powder. On a plate, transfer the onions, but do not wipe the skillet.

Step 4: Adjust the heat to medium. If needed, add more oil to the skillet. Lay the pork chops and cook for about 3 to 4 minutes on each side until golden brown. To a plate, transfer the pork chops.

Step 5: To the pan, return the cooked onions and sprinkle with flour. Stir well and cook for about 1 minute. Pour in the rest of 1 c beef stock and let the mixture come to a boil, stirring often. To taste, season with salt and pepper.

Step 6: Return the pork chops to the pan and spoon some beef stock on top. Then, top the pork chops with slices of provolone cheese and generously sprinkle with shredded Gruyere (around 1/4 c of each pork chop).

Step 7: To the pork chops, add a couple of sprigs of fresh thyme. Place in the preheated oven and bake for about 8 to 10 minutes or until the cheese has melted and is gooey.

Step 8: On top of the cheese, spoon some of the beef stock/onion mixtures. If desired, garnish with extra black pepper. Serve and enjoy!

One Pan French Onion Smothered Pork Chops

cherly Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Make… General Recipes One Pan French Onion Smothered Pork Chops European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 boneless pork chops about 1–1 ½” thick
• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 yellow onions were peeled, cut in half, and sliced into half-moon-shaped slices
• 1 c. plus 4 tablespoons beef stock
• ¼ teaspoon garlic powder
• ½ teaspoon dried thyme
• 2 ½ tablespoons all-purpose flour
• 1 c. shredded Gruyere cheese or Swiss
• 4 slices provolone cheese
• fresh thyme sprigs for adding to the pan
• ½ teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In a large cast-iron or other oven-safe skillets, heat the butter and olive oil over medium-high heat. Then, add the sliced onions and saute for about 3 to 5 minutes until tender. Next, add 4 tbsp beef stock and cook for another 12 to 15 minutes or until the onions are very tender and golden brown, stirring often.

Step 3: In the meantime, season all sides of the pork chops with salt, black pepper, thyme, and garlic powder. On a plate, transfer the onions, but do not wipe the skillet.

Step 4: Adjust the heat to medium. If needed, add more oil to the skillet. Lay the pork chops and cook for about 3 to 4 minutes on each side until golden brown. To a plate, transfer the pork chops.

Step 5: To the pan, return the cooked onions and sprinkle with flour. Stir well and cook for about 1 minute. Pour in the rest of 1 c beef stock and let the mixture come to a boil, stirring often. To taste, season with salt and pepper.

Step 6: Return the pork chops to the pan and spoon some beef stock on top. Then, top the pork chops with slices of provolone cheese and generously sprinkle with shredded Gruyere (around 1/4 c of each pork chop).

Step 7: To the pork chops, add a couple of sprigs of fresh thyme. Place in the preheated oven and bake for about 8 to 10 minutes or until the cheese has melted and is gooey.

Step 8: On top of the cheese, spoon some of the beef stock/onion mixtures. If desired, garnish with extra black pepper. Serve and enjoy!

PREP TIME: 5 MINS | COOK TIME: 15 MINS | YIELD: 4 servings

Juicy and tender garlic pan-seared pork chops smothered in an incredibly creamy mushroom sauce. It’s the perfect weeknight meal that you can easily and quickly whip up in a snap! Enjoy these garlic pork chops with creamy mushroom sauce with cauliflower rice, zucchini noodles, or pasta.

INGREDIENTS

2 tbsp butter

2 tbsp olive oil

4 pork chops, bone-in or boneless (about 1” thick)

1 tsp garlic powder

1 tsp paprika

Salt and fresh cracked black pepper, to taste

Mushroom sauce:

4-5 garlic cloves, crushed

1 1/2 c. heavy cream

1 tsp Italian seasoning

1/2 c. (125ml) chicken broth

1 c. sliced brown mushrooms

Salt and pepper to taste

1 tbsp fresh chopped parsley

HOW TO MAKE GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

Step 1: In a small bowl, place the paprika, garlic powder, salt, and pepper. Mix well until combined. Using kitchen paper towels, pat the pork chops dry and generously season with the spice mix.

Step 2: In a skillet, heat the olive oil and butter over medium-high heat until the butter has melted. Then, add the pork chops to the hot skillet and sear for about 3 to 5 minutes on each side until browned. In a warm plate, transfer the pork chops and set them aside.

Step 3: Add the mushrooms to the now-empty skillet and stir fry until golden brown, scraping the leftover bits from the bottom of the pan.

Step 4: Next, add the garlic to the pan, along with the parsley and Italian seasoning. Stir fry for 30 seconds more, then pour in the broth and add the cream. Stir and simmer for about 3 to 4 minutes until the mixture has slightly thickened. If needed, adjust the seasoning.

Step 5: Return the pork chops to the skillet along with the accumulated juices. Let everything simmer for another 2 to 3 minutes or until the pork chops are cooked to your desired doneness.

Step 6: Before serving, garnish with the rest of the fresh parsley. Enjoy right away with cauliflower rice, zucchini noodles, or pasta.

Nutrition Facts:

Energy 573.86 kcal, Fat 40.59 g, Protein 44.15 g, Carbs 7.32 g, Saturated Fat 15.4 g, Polyunsat Fat 3.89 g, Monounsat Fat 16.4 g, Sugars 2.54 g, Cholesterol 180.29 mg, Sodium 271.58 mg, Potassium 968.96 mg, Fiber 1.03 g

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

cherly PREP TIME: 5 MINS | COOK TIME: 15 MINS | YIELD: 4 servings Juicy and tender garlic pan-seared pork chops smothered in an incredibly creamy mushroom sauce. It’s the perfect… General Recipes GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 537.86 calories 40.59 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 4 pork chops, bone-in or boneless (about 1” thick)
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and fresh cracked black pepper, to taste
• Mushroom sauce:
• 4-5 garlic cloves, crushed
• 1 1/2 c. heavy cream
• 1 tsp Italian seasoning
• 1/2 c. (125ml) chicken broth
• 1 c. sliced brown mushrooms
• Salt and pepper to taste
• 1 tbsp fresh chopped parsley

Instructions

Step 1: In a small bowl, place the paprika, garlic powder, salt, and pepper. Mix well until combined. Using kitchen paper towels, pat the pork chops dry and generously season with the spice mix.

Step 2: In a skillet, heat the olive oil and butter over medium-high heat until the butter has melted. Then, add the pork chops to the hot skillet and sear for about 3 to 5 minutes on each side until browned. In a warm plate, transfer the pork chops and set them aside.

Step 3: Add the mushrooms to the now-empty skillet and stir fry until golden brown, scraping the leftover bits from the bottom of the pan.

Step 4: Next, add the garlic to the pan, along with the parsley and Italian seasoning. Stir fry for 30 seconds more, then pour in the broth and add the cream. Stir and simmer for about 3 to 4 minutes until the mixture has slightly thickened. If needed, adjust the seasoning.

Step 5: Return the pork chops to the skillet along with the accumulated juices. Let everything simmer for another 2 to 3 minutes or until the pork chops are cooked to your desired doneness.

Step 6: Before serving, garnish with the rest of the fresh parsley. Enjoy right away with cauliflower rice, zucchini noodles, or pasta.

PREP TIME: 5 MINS | COOK TIME: 45 MINS | TOTAL TIME: 50 MINS | SERVINGS: 6

Tender and incredibly flavorful baked Parmesan chicken – the perfect weeknight meal that anyone can throw together in a snap using only six ingredients. Coated chicken breasts with well-balanced flavor that are baked to perfection. Serve this for an impressive dinner that will blow everyone away, even your fussiest eaters!

If chicken is a staple in your home, then you have to try this recipe. It’s easy and quick to make less to no effort. To make the chicken perfectly moist, I suggest spreading a thin layer of sauce on the bottom of the pan. Pop in the oven, and this baked chicken Parmesan is ready before you know it!

I love this baked Parmesan chicken for great reasons. The chicken is baked to perfection – moist and super juicy! And I am blown by the melted, crispy cheese layer on top. This is a fool-proof recipe that is very hard to mess up. A no-fuss and guaranteed to be one of the best chicken meals you’ll ever make!

Ingredients

1/2 c. Parmesan cheese and reserve more for top

6 chicken breasts

1 teaspoon garlic powder

1 c. light mayonnaise or Greek yoghurt, I used ½ of each, and it was amazing!

1 1/2 teaspoons seasoning salt

1/2 teaspoon pepper

HOW TO MAKE BAKED PARMESAN CHICKEN

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 9 x 13-inch pan. Inside the prepared pan, lay the chicken.

Step 2: Combine the remaining ingredients and evenly spread this on each piece. This will ensure the chicken won’t dry out while baking.

Step 3: On top of the chicken, sprinkle the remaining fresh Parmesan.

Step 4: Place in the preheated oven and bake for about 45 minutes, uncovered.

Step 5: Remove from the oven when done and serve the baked Parmesan chicken right away. Enjoy!

Nutrition Facts:

Calories546kcal (27%), Carbohydrates1g, Protein51g (102%), Fat36g (55%), Saturated Fat7g (35%), Cholesterol166mg (55%), Sodium1214mg (51%), Potassium857mg (24%), Fiber1g (4%), Sugar1g (1%), Vitamin A157IU (3%), Vitamin C3mg (4%), Calcium113mg (11%), Iron1mg (6%)

BAKED PARMESAN CHICKEN

cherly PREP TIME: 5 MINS | COOK TIME: 45 MINS | TOTAL TIME: 50 MINS | SERVINGS: 6 Tender and incredibly flavorful baked Parmesan chicken – the perfect weeknight meal that… General Recipes BAKED PARMESAN CHICKEN European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 546 calories 36 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. Parmesan cheese and reserve more for top
• 6 chicken breasts
• 1 teaspoon garlic powder
• 1 c. light mayonnaise or Greek yoghurt, I used ½ of each, and it was amazing!
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon pepper

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 9 x 13-inch pan. Inside the prepared pan, lay the chicken.

Step 2: Combine the remaining ingredients and evenly spread this on each piece. This will ensure the chicken won’t dry out while baking.

Step 3: On top of the chicken, sprinkle the remaining fresh Parmesan.

Step 4: Place in the preheated oven and bake for about 45 minutes, uncovered.

Step 5: Remove from the oven when done and serve the baked Parmesan chicken right away. Enjoy!

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4

If you are looking for a simple yet elegant meal, then this stuffed pork tenderloin is a must! It’s the perfect weeknight dinner that you can whip up in a breeze using only a few simple ingredients. Enjoy this perfectly roasted pork tenderloin stuffed with spinach, cheese, and sun-dried tomatoes any time for family or even for entertaining.

INGREDIENTS

1 1/2 tbsp olive oil

1 1/4 lb pork tenderloin

1/3 c. sun-dried tomatoes, sliced

1 tbsp chopped parsley

1/2 box of frozen spinach, thawed and excess water squeezed out

1 tsp Italian seasoning

3/4 c. shredded mozzarella cheese

1 lb small potatoes, sliced or cut into 1-inch pieces

Salt and pepper to taste

Cooking spray

How to make Stuffed Pork Tenderloin

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a sheet pan and grease with cooking spray.

Step 2: Start cut a deep slit down the length of the pork. Be careful not to cut all the way through. Like a book, lay the pork open and pound to about 3/4-inch thickness using a meat mallet. Then, sprinkle the pork with Italian seasoning, salt, and pepper. On one side of the pork, layer the spinach, cheese, and sun-dried tomatoes.

Step 3: Tightly roll the pork up and secure it with some kitchen twine. Tie the string around 2 to 3 inches apart. Then, generously season the pork with salt and pepper. On the lined sheet pan, place the pork.

Step 4: In a bowl, place the potatoes and drizzle with olive oil. Toss to coat the potatoes well and sprinkle with salt and pepper.

Step 5: Place in the preheated oven and bake for about 30 minutes or until the potatoes are fork-tender and browned. The pork is done once its internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium).

Step 6: Take the dish out of the oven and allow it to rest for about 5 minutes. Then, take the string off the pork. Slice the pork and sprinkle with parsley. Serve right away with the potatoes. Enjoy!

NUTRITION FACTS:

Calories: 271 kcal | Carbohydrates: 7g | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 254mg | Potassium: 1010mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4385IU | Vitamin C: 5.5mg | Calcium: 178mg | Iron: 3.2mg

Stuffed Pork Tenderloin

cherly Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4 If you are looking for a simple yet elegant meal, then this stuffed… General Recipes Stuffed Pork Tenderloin European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 271 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 tbsp olive oil
• 1 1/4 lb pork tenderloin
• 1/3 c. sun-dried tomatoes, sliced
• 1 tbsp chopped parsley
• 1/2 box of frozen spinach, thawed and excess water squeezed out
• 1 tsp Italian seasoning
• 3/4 c. shredded mozzarella cheese
• 1 lb small potatoes, sliced or cut into 1-inch pieces
• Salt and pepper to taste
• Cooking spray

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a sheet pan and grease with cooking spray.

Step 2: Start cut a deep slit down the length of the pork. Be careful not to cut all the way through. Like a book, lay the pork open and pound to about 3/4-inch thickness using a meat mallet. Then, sprinkle the pork with Italian seasoning, salt, and pepper. On one side of the pork, layer the spinach, cheese, and sun-dried tomatoes.

Step 3: Tightly roll the pork up and secure it with some kitchen twine. Tie the string around 2 to 3 inches apart. Then, generously season the pork with salt and pepper. On the lined sheet pan, place the pork.

Step 4: In a bowl, place the potatoes and drizzle with olive oil. Toss to coat the potatoes well and sprinkle with salt and pepper.

Step 5: Place in the preheated oven and bake for about 30 minutes or until the potatoes are fork-tender and browned. The pork is done once its internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium).

Step 6: Take the dish out of the oven and allow it to rest for about 5 minutes. Then, take the string off the pork. Slice the pork and sprinkle with parsley. Serve right away with the potatoes. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

Enjoy an easy yet elegant weeknight meal with this mouthwatering salmon pesto pasta. This is made with only a few simple ingredients and ready in less than thirty minutes. For this recipe, you are welcome to use either jarred or homemade pesto.

INGREDIENTS

1 tbsp olive oil

1 tbsp butter

1 lb. fresh salmon

1/4 tsp garlic powder

1/3 c. pesto (click for my recipe or use your preferred jarred variety)

1/3 c. chicken broth or dry white wine

1/4 c. heavy/whipping cream

Flour for dredging

Freshly grated Parmesan cheese optional

8 oz. uncooked pasta

1/2 tsp lemon juice, optional

Salt & pepper to taste

How to make Salmon Pesto Pasta

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.

Step 2: Season the salmon with garlic powder, salt, and pepper. Then, coat all sides of the salmon with flour.

Step 3: Heat the oil and butter in a skillet over medium-high heat. Add the salmon to the hot skillet and cook for about 3 minutes per side until lightly golden.

Step 4: When done, remove the pan from the heat and transfer the salmon to a plate. Set aside. Discard the grease, leaving the nice browned bits on the bottom of the pan. There is no need to wipe the pan out.

Step 5: Pour the chicken broth into the pan and add the pesto. Cook on the stove for about 30 seconds, scraping the brown bits off the bottom of the pan.

Step 6: Now, add the cream along with the lemon juice. Allow the sauce to simmer for about 1 minute. Return the salmon to the pan. Using a spoon, break the salmon into pieces. Then, decrease the heat and allow it to cook gently for approximately 5 minutes or so until the sauce has thickened.

Step 7: When the pasta is done, drain and toss it with the sauce. Serve the salmon pesto pasta right away garnished with some freshly grated Parmesan cheese. Enjoy!

NUTRITION FACTS:

Calories: 567 kcal, Carbohydrates: 46g, Protein: 32g, Fat: 28g, Saturated Fat: 8g, Cholesterol: 92mg, Sodium: 349mg, Potassium: 709mg, Fiber: 2g, Sugar: 2g, Vitamin A: 768IU, Vitamin C: 2mg, Calcium: 68mg, Iron: 2mg

Salmon Pesto Pasta

cherly PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 Enjoy an easy yet elegant weeknight meal with this mouthwatering salmon pesto pasta.… General Recipes Salmon Pesto Pasta European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 567 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb. fresh salmon
• 1/4 tsp garlic powder
• 1/3 c. pesto (click for my recipe or use your preferred jarred variety)
• 1/3 c. chicken broth or dry white wine
• 1/4 c. heavy/whipping cream
• Flour for dredging
• Freshly grated Parmesan cheese optional
• 8 oz. uncooked pasta
• 1/2 tsp lemon juice, optional
• Salt & pepper to taste

Instructions

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.

Step 2: Season the salmon with garlic powder, salt, and pepper. Then, coat all sides of the salmon with flour.

Step 3: Heat the oil and butter in a skillet over medium-high heat. Add the salmon to the hot skillet and cook for about 3 minutes per side until lightly golden.

Step 4: When done, remove the pan from the heat and transfer the salmon to a plate. Set aside. Discard the grease, leaving the nice browned bits on the bottom of the pan. There is no need to wipe the pan out.

Step 5: Pour the chicken broth into the pan and add the pesto. Cook on the stove for about 30 seconds, scraping the brown bits off the bottom of the pan.

Step 6: Now, add the cream along with the lemon juice. Allow the sauce to simmer for about 1 minute. Return the salmon to the pan. Using a spoon, break the salmon into pieces. Then, decrease the heat and allow it to cook gently for approximately 5 minutes or so until the sauce has thickened.

Step 7: When the pasta is done, drain and toss it with the sauce. Serve the salmon pesto pasta right away garnished with some freshly grated Parmesan cheese. Enjoy!