General Recipes

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings

Serve this over pasta, rice, or mashed potatoes, and you have yourself a meal to remember! Beef patties smothered in a delicious sauce are what you just might need today! Try this recipe now. Enjoy!

Ingredients:

FOR THE STEAK:

1/2 tsp (2.5 ml) mustard powder

2 tsp (10 ml) Worcestershire sauce

1/4 tsp (1.25 ml) kosher salt

1 tsp (5 ml) onion powder

lots of fresh ground black pepper, or to taste

1 lb (454 grams) ground beef

1/2 tsp (2.5 ml) garlic salt

1 tbsp (15 ml) cooking oil, for searing beef patties

1/4 c (30 grams) breadcrumbs

1 large (1) Egg

FOR THE MUSHROOM GRAVY:

kosher salt or sea salt, or to taste

2 cloves (2 cloves) garlic, minced

1/4-1/2 c (30-60 grams) flour, depending on how thick you like your gravy

3 tbsp (30 grams) butter

8 oz. (227 grams) mushrooms, sliced

black pepper to taste

3 c (720 ml) broth (beef, chicken, or vegetable)

1 (1) medium onion, sliced

Directions:

Add all the ingredients for the steak into a large mixing bowl. Whisk everything until well incorporated.

Use your clean hands to make 4 equal patties out of the meat mixture.

Place a large pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the patties into the hot pan, then sear each side for about a minute to give them a nice toast. Move them to a clean plate.

In the same pan, add the onion and mushrooms. Sauté for a few minutes until they become soft. Add butter and allow it to melt.

Stir in the garlic and sauté for about a minute or until aromatic. Add the flour, then whisk and cook for about a minute as well.

Add 1 cup of beef stock, then scrape the bottom of the pan to get the browned bits.

Turn the heat up to high, then stir in the rest of the broth, salt, and pepper. Let it boil.

Adjust the heat down to low and simmer the mixture for 5 minutes or until it becomes thick.

Bring the patties back into the pan and toss to coat with the sauce. Remove from the heat.

Serve over pasta, rice, or mashed potatoes. Enjoy!

Notes:

Leftovers should be kept in the fridge. Reheat before serving again.

Nutrition Facts:

Calories: 480 kcal, carbohydrates: 19g, Protein: 25g, fat: 33g, saturated fat: 13g, Cholesterol: 142mg, Sodium: 1373mg, potassium: 581mg, fiber: 1g, sugar: 4g, vitamin a: 620IU, vitamin c: 4mg, calcium: 52mg, iron: 3.6mg

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 Servings

Juicy meat smothered in a creamy sauce; this is total comfort food! In less than an hour, you can have the most satisfying dish to serve today. Enjoy!

Ingredients:

½ teaspoon garlic powder

¼ teaspoon paprika

3 tbsp olive oil

¼ c flour

Salt, to taste

4 pork chops

½ teaspoon onion powder

Gravy:

1 beef bouillon cube or 1 tsp better than bouillon

4 tbsp Butter

1/3 c half and half

1 tsp garlic powder

1 tsp low sodium soy sauce, can sub-Worcestershire sauce

¼ tsp dried sage

¼ tsp dried rosemary

2 c chicken broth

2-3 drops of Kitchen Bouquet, optional

1 tsp onion powder

¼ tsp dried thyme

4 tbsp Flour

Directions:

For the Pork Chops:

Sprinkle salt over the pork chops and rub each to coat. Allow the meat to rest for at least half an hour.

Wrap each pork chop with a saran, then use a meat mallet to gently pound it to even pieces.

Add garlic powder, onion, flour, and paprika into a bowl. Whisk everything to combine.

In another bowl, add the seasonings, chicken broth, beef bouillon, and soy sauce. Stir to combine.

Use paper towels to pat dry the pork chops. Add each into the bowl with the flour mixture and toss to coat.

Place a large pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the pork chops in batches, then sear each side for about 2 minutes or until golden brown. Transfer them to a clean plate. Sear the remaining pork chops.

To Make the Gravy:

In the same empty pan over medium-high heat, add butter and allow it to melt.

Add flour, then whisk and cook for about a minute or until it becomes a bit brown.

Stir in the broth mixture and half & half until well incorporated.

Turn the heat down to medium-low, then bring back the pork chops and toss to coat with the sauce. Cover and cook for 10 more minutes.

Serve and enjoy!

Nutrition Facts:

Calories: 497 kcal, Carbohydrates: 15g, Protein: 32g, Fat: 34g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 766mg, Potassium: 668mg, Fiber: 1g, Sugar: 1g, Vitamin A: 493IU, Vitamin C: 9mg, Calcium: 49mg, Iron: 2mg

Pork Chops in Gravy (Smothered Pork Chops)

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 Servings Juicy meat smothered in a creamy sauce; this is total comfort food!… General Recipes Pork Chops in Gravy (Smothered Pork Chops) European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 497 calories 34 fat

Rating: 4.0/5

( 2 voted )

Ingredients

• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• 3 tbsp olive oil
• ¼ c flour
• Salt, to taste
• 4 pork chops
• ½ teaspoon onion powder
• Gravy:
• 1 beef bouillon cube or 1 tsp better than bouillon
• 4 tbsp Butter
• 1/3 c half and half
• 1 tsp garlic powder
• 1 tsp low sodium soy sauce, can sub-Worcestershire sauce
• ¼ tsp dried sage
• ¼ tsp dried rosemary
• 2 c chicken broth
• 2-3 drops of Kitchen Bouquet, optional
• 1 tsp onion powder
• ¼ tsp dried thyme
• 4 tbsp Flour

Instructions

For the Pork Chops:

Sprinkle salt over the pork chops and rub each to coat. Allow the meat to rest for at least half an hour.

Wrap each pork chop with a saran, then use a meat mallet to gently pound it to even pieces.

Add garlic powder, onion, flour, and paprika into a bowl. Whisk everything to combine.

In another bowl, add the seasonings, chicken broth, beef bouillon, and soy sauce. Stir to combine.

Use paper towels to pat dry the pork chops. Add each into the bowl with the flour mixture and toss to coat.

Place a large pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the pork chops in batches, then sear each side for about 2 minutes or until golden brown. Transfer them to a clean plate. Sear the remaining pork chops.

To Make the Gravy:

In the same empty pan over medium-high heat, add butter and allow it to melt.

Add flour, then whisk and cook for about a minute or until it becomes a bit brown.

Stir in the broth mixture and half & half until well incorporated.

Turn the heat down to medium-low, then bring back the pork chops and toss to coat with the sauce. Cover and cook for 10 more minutes.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings

Cooked to perfection for more than 4 hours, this amazing dish will surely make your day extra special! I like eating this with rice! The sauce alone is more than enough to satisfy my cravings! You have got to try this recipe. It is perfect, I’m telling you!

Ingredients:

1 medium onion, minced

1 tbsp olive oil or butter

4–5 pork loin chops, boneless

1/2 c (120ml) chicken broth

1 1/2 pounds (600 grams) of yellow potatoes, peeled and diced

4 ounces (120 grams) of cream cheese, softened

1 tsp crushed red chili pepper flakes, optional

3/4 c grated Parmesan cheese

1 tbsp Italian seasoning

6 cloves garlic, minced

1 c heavy whipping cream

Sea salt and fresh cracked black pepper

2 c mushrooms, chopped

Directions:

Lay the potatoes on the bottom of the slow cooker and arrange them in a single layer. Scatter cracked pepper on top.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.

Add heavy cream, cream cheese, and chicken broth to the pan. Stir everything until well blended.

Reduce the heat to low, then simmer the mixture for about 10 minutes or until it becomes thick.

Add the Parmesan cheese and stir until melted completely. Season with Italian seasoning to taste. If it gets too dry, add a bit of cream.

Place a skillet on the stove and turn the heat to medium-high. Add the pork chops, then sear each side for a few minutes until they turn golden brown. Season with salt to taste. Transfer them into the slow cooker over the potatoes.

In the same skillet, add the onion and mushrooms. Sauté for a few minutes until they become soft. Deglaze the skillet by scraping the bottom. Transfer everything into the slow cooker together with the sauce.

Cover and seal the slow cooker, then cook everything for 3 to 4 hours on a high setting or 6 to 8 hours on a low setting. Dish out!

Sprinkle the grated Parmesan cheese, freshly chopped parsley, and red chili pepper flakes over each serving to garnish.

Serve and enjoy!

Nutrition Facts:

Energy 488.95 kcal Fat 25.88 g Protein 36.54 g Carbs 27.44 g Saturated Fat 11.54 g Polyunsat Fat 2.15 g Monounsat Fat 9.17 g Sugar 3.39 g Cholesterol 126.39 mg Sodium 482.43 mg Potassium 1163.32 mg Fiber 2.91 g

CROCKPOT CREAMY GARLIC PORK CHOPS WITH MUSHROOMS AND POTATOES

Rebecca Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings Cooked to perfection for more than 4 hours, this amazing… General Recipes CROCKPOT CREAMY GARLIC PORK CHOPS WITH MUSHROOMS AND POTATOES European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 488.95 calories 25.88 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium onion, minced
• 1 tbsp olive oil or butter
• 4–5 pork loin chops, boneless
• 1/2 c (120ml) chicken broth
• 1 1/2 pounds (600 grams) of yellow potatoes, peeled and diced
• 4 ounces (120 grams) of cream cheese, softened
• 1 tsp crushed red chili pepper flakes, optional
• 3/4 c grated Parmesan cheese
• 1 tbsp Italian seasoning
• 6 cloves garlic, minced
• 1 c heavy whipping cream
• Sea salt and fresh cracked black pepper
• 2 c mushrooms, chopped

Instructions

Lay the potatoes on the bottom of the slow cooker and arrange them in a single layer. Scatter cracked pepper on top.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.

Add heavy cream, cream cheese, and chicken broth to the pan. Stir everything until well blended.

Reduce the heat to low, then simmer the mixture for about 10 minutes or until it becomes thick.

Add the Parmesan cheese and stir until melted completely. Season with Italian seasoning to taste. If it gets too dry, add a bit of cream.

Place a skillet on the stove and turn the heat to medium-high. Add the pork chops, then sear each side for a few minutes until they turn golden brown. Season with salt to taste. Transfer them into the slow cooker over the potatoes.

In the same skillet, add the onion and mushrooms. Sauté for a few minutes until they become soft. Deglaze the skillet by scraping the bottom. Transfer everything into the slow cooker together with the sauce.

Cover and seal the slow cooker, then cook everything for 3 to 4 hours on a high setting or 6 to 8 hours on a low setting. Dish out!

Sprinkle the grated Parmesan cheese, freshly chopped parsley, and red chili pepper flakes over each serving to garnish.

Serve and enjoy!

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 3 Servings

Loaded with delicious flavors, this Chili Chicken is total comfort food! Serve it with your favorite side dishes, and you have yourself a meal to remember. Enjoy!

Ingredients:

To Fry the Chicken:

1 ½ tsp soya sauce (naturally brewed)

1 Egg white (use only as needed) or 2 tablespoons water

1½ to 2 tbsp all-purpose flour (Maida) (optional)

¼ tsp pepper powder (crushed pepper)

1 ½ tsp red chili sauce (sweet & spicy, less spicy kind)

⅛ tsp Salt or as needed

2 to 3 tbsp cornstarch (white corn flour)

¼ tsp red chili powder (optional) or paprika or red chili paste

250g of chicken boneless cubes (½ pound)

Seasoning for the Chili Chicken:

2 to 3 tbsp water

¼ tsp pepper powder

½ to 1 tsp sugar

½ tsp red chili powder (optional) or paprika or red chili paste

1 tbsp soya sauce (naturally brewed)

¾ to 1 tsp vinegar (any or apple cider)

2 tbsp red chili sauce (adjust to taste) (sweet and spicy)

2 tbsp tomato ketchup

Other Ingredients:

¼ to ½ c bell pepper (capsicum) – cubed

1 medium onion, thinly sliced or cubed

greens for garnish

1½ tablespoon oil

1 to 3 tbsp Spring onion

1 to 2 green chilies, slit and deseeded (optional)

1 tbsp garlic, finely chopped

1 sprig of spring onion or scallions, chopped (optional)

Directions:

Slice the chicken into 1/2-inch cuts. Put them into a large bowl. Add soy sauce, salt, black pepper powder, salt, and red chili powder over the chicken pieces. Toss to coat.

Add plain flour, corn flour, and egg. Use your clean hands to mix everything to coat the chicken pieces once more. Set them aside.

Slice the bell pepper, onions, and green chilis into thin pieces.

In a mixing bowl, add chili sauce, sugar, water, soy sauce, vinegar, red chili powder, and tomato ketchup. Stir until well blended. Set aside.

Place a deep pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the chicken pieces in batches into the hot pan, then cook each side for a few minutes until they turn golden brown.

Move them to a clean plate lined with paper towels. Repeat the process with the rest of the chicken.

Place another pan on the stove and turn the heat to high. Add oil and allow it to become hot. Add the garlic and sauté for about a minute or just until aromatic.

Add the green chilis, capsicum, onions, and spring onion whites. Sauté the veggies for a few minutes until soft.

Pour in the sauce and stir to combine. Let it simmer for a few minutes until it becomes thick. Add salt and pepper to season.

Add the fried chicken into the sauce, then toss to coat.

Remove from the heat and sprinkle freshly chopped green onions on top to garnish.

Serve with rice or noodles. Enjoy!

Notes

Leftovers should be kept in the fridge.

Nutrition Facts:

Calories: 441 kcal | Carbohydrates: 25g | Protein: 19g | Fat: 29g | Saturated Fat: 5g |Cholesterol: 63mg | Sodium: 966mg | Potassium: 298mg | Fiber: 2g | Sugar: 12g | Vitamin A: 904IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg

CHILLI CHICKEN RECIPE

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 3 Servings Loaded with delicious flavors, this Chili Chicken is total comfort food! Serve… General Recipes CHILLI CHICKEN RECIPE European Print This

Serves: 3 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 441 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• To Fry the Chicken:
• 1 ½ tsp soya sauce (naturally brewed)
• 1 Egg white (use only as needed) or 2 tablespoons water
• 1½ to 2 tbsp all-purpose flour (Maida) (optional)
• ¼ tsp pepper powder (crushed pepper)
• 1 ½ tsp red chili sauce (sweet & spicy, less spicy kind)
• ⅛ tsp Salt or as needed
• 2 to 3 tbsp cornstarch (white corn flour)
• ¼ tsp red chili powder (optional) or paprika or red chili paste
• 250g of chicken boneless cubes (½ pound)
• Seasoning for the Chili Chicken:
• 2 to 3 tbsp water
• ¼ tsp pepper powder
• ½ to 1 tsp sugar
• ½ tsp red chili powder (optional) or paprika or red chili paste
• 1 tbsp soya sauce (naturally brewed)
• ¾ to 1 tsp vinegar (any or apple cider)
• 2 tbsp red chili sauce (adjust to taste) (sweet and spicy)
• 2 tbsp tomato ketchup
• Other Ingredients:
• ¼ to ½ c bell pepper (capsicum) – cubed
• 1 medium onion, thinly sliced or cubed
• greens for garnish
• 1½ tablespoon oil
• 1 to 3 tbsp Spring onion
• 1 to 2 green chilies, slit and deseeded (optional)
• 1 tbsp garlic, finely chopped
• 1 sprig of spring onion or scallions, chopped (optional)

Instructions

Slice the chicken into 1/2-inch cuts. Put them into a large bowl. Add soy sauce, salt, black pepper powder, salt, and red chili powder over the chicken pieces. Toss to coat.

Add plain flour, corn flour, and egg. Use your clean hands to mix everything to coat the chicken pieces once more. Set them aside.

Slice the bell pepper, onions, and green chilis into thin pieces.

In a mixing bowl, add chili sauce, sugar, water, soy sauce, vinegar, red chili powder, and tomato ketchup. Stir until well blended. Set aside.

Place a deep pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the chicken pieces in batches into the hot pan, then cook each side for a few minutes until they turn golden brown.

Move them to a clean plate lined with paper towels. Repeat the process with the rest of the chicken.

Place another pan on the stove and turn the heat to high. Add oil and allow it to become hot. Add the garlic and sauté for about a minute or just until aromatic.

Add the green chilis, capsicum, onions, and spring onion whites. Sauté the veggies for a few minutes until soft.

Pour in the sauce and stir to combine. Let it simmer for a few minutes until it becomes thick. Add salt and pepper to season.

Add the fried chicken into the sauce, then toss to coat.

Remove from the heat and sprinkle freshly chopped green onions on top to garnish.

Serve with rice or noodles. Enjoy!

Notes

Leftovers should be kept in the fridge.

If you are having trouble cooking ribs because you do not have a grill, then those troubles will finally come to an end! With this recipe, you will surely have the best ribs ever! This was made easy with the use of a crockpot! I always serve these ribs with rice or mashed potatoes! They taste immaculate! Total finger-licking-good! The best thing about this recipe is that you let the crockpot do all the work for you! Toss in all the ingredients and wait for about 6 hours, that’s it! Okay, enough with the long introduction. I know that you want to proceed with the steps right away! Invite your friends over and surprise them with these heavenly treats. Enjoy!

Ingredients:

Salt and Pepper

1 Whole Onion

Liquid Smoke

Package of Country Style Ribs (pork) or you can use beef ribs too. You also can use boneless or bone-in packs of ribs

Garlic Cloves

BBQ sauce of your choice (I love me some honey BBQ)

Directions:

Chop the garlic and onions into small cuts. Scatter them into the crockpot. Make sure to cover the bottom.

Lay the ribs over the onions and garlic.

Drizzle each rib with a bit of Hickory liquid smoke followed by the BBQ sauce. Make sure to cover the ribs with the sauce entirely.

Sprinkle salt and pepper on top of the ribs to season.

Cover and seal the crockpot, then cook the ribs for 6 hours on a low setting.

After 6 hours, check if the meat falls off the bone. Dish out right away!

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Don’t forget to share this recipe with everyone!

Melt in your Mouth Crock Pot Ribs

Rebecca If you are having trouble cooking ribs because you do not have a grill, then those troubles will finally come to an end! With this recipe, you will surely have… General Recipes Melt in your Mouth Crock Pot Ribs European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Salt and Pepper
• 1 Whole Onion
• Liquid Smoke
• Package of Country Style Ribs (pork) or you can use beef ribs too. You also can use boneless or bone-in packs of ribs
• Garlic Cloves
• BBQ sauce of your choice (I love me some honey BBQ)

Instructions

Chop the garlic and onions into small cuts. Scatter them into the crockpot. Make sure to cover the bottom.

Lay the ribs over the onions and garlic.

Drizzle each rib with a bit of Hickory liquid smoke followed by the BBQ sauce. Make sure to cover the ribs with the sauce entirely.

Sprinkle salt and pepper on top of the ribs to season.

Cover and seal the crockpot, then cook the ribs for 6 hours on a low setting.

After 6 hours, check if the meat falls off the bone. Dish out right away!

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Don't forget to share this recipe with everyone!

Yield: 4 Servings

I am so excited to share this recipe with you today because I know that you are going to love it! For this recipe, you will only need three basic ingredients! BBQ sauce, ribs, and Dr. Pepper. This was made easy with the use of a slow cooker! Cooked to perfection for almost 8 hours, just imagine how delicious these ribs will taste! All you need to do is to put all the ingredients into the crockpot and wait for these ribs to fall off the bone! Pretty easy, right? Here you go! Just follow these easy steps for they will guide you to perfection! Serve these ribs as is or with your favorite sides. Enjoy!

Ingredients:

1 heaping c of BBQ sauce

12 oz. of Dr. Pepper

1 rack of baby back pork ribs

Directions:

With a knife, remove the silver coating from the ribs and discard it. We don’t need that!

Slice the ribs into small cuts. (Make sure that they will fit in the slow cooker.)

Lay the ribs into the slow cooker and arrange them in a single layer. Pour in the BBQ sauce and Dr. Pepper on top of the ribs, making sure to coat them entirely.

Cover and seal the slow cooker, then cook the ribs for about 6 to 8 hours on a low setting. The meat should fall off the bones or fork-tender. Dish out!

Serve and enjoy!

Notes:

Drizzle each serving with more BBQ sauce. Thank me later!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

I highly recommend serving these delicious ribs with a salad, mixed veggies, fries, corn, or a buttery baked potato!

The BEST 3 Ingredient Crockpot Ribs (Cheap and Easy!)

Rebecca Yield: 4 Servings I am so excited to share this recipe with you today because I know that you are going to love it! For this recipe, you will only… General Recipes The BEST 3 Ingredient Crockpot Ribs (Cheap and Easy!) European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 heaping c of BBQ sauce
• 12 oz. of Dr. Pepper
• 1 rack of baby back pork ribs

Instructions

With a knife, remove the silver coating from the ribs and discard it. We don't need that!

Slice the ribs into small cuts. (Make sure that they will fit in the slow cooker.)

Lay the ribs into the slow cooker and arrange them in a single layer. Pour in the BBQ sauce and Dr. Pepper on top of the ribs, making sure to coat them entirely.

Cover and seal the slow cooker, then cook the ribs for about 6 to 8 hours on a low setting. The meat should fall off the bones or fork-tender. Dish out!

Serve and enjoy!

Notes

Drizzle each serving with more BBQ sauce. Thank me later! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. I highly recommend serving these delicious ribs with a salad, mixed veggies, fries, corn, or a buttery baked potato!

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 4 Servings

This recipe only requires 15 minutes of your time! This Chicken Pasta is a quick and easy recipe that you can try for a busy night! It has all the things you need! Noodles, chicken, and a delicious sauce. What’s not to like? Enjoy!

Ingredients:

3 cloves of garlic, minced

1/2 bell pepper, chopped

1/2 medium yellow onion, chopped

1/2 c mozzarella or Italian blend cheese

3 c cooked pasta 1.5 c dry pasta

1 c marinara sauce

2 chicken breasts, cut into strips

1/4 c Parmesan cheese optional

1/2 tsp EACH salt, pepper, & garlic powder

1 tbsp olive oil

Directions:

Place a saucepan with 2 cups of water on the stove and turn the heat to high. Allow the water to boil.

Add about 1 1/2 cups of pasta noodles and a bit of salt, then cook for about 10 minutes or until al dente. Drain and rinse with cold water to stop the cooking process.

Slice the chicken breasts into small strips.

Place a pan on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Add the bell peppers and onions, then sauté for a few minutes until soft.

Stir in the garlic and cook for about a minute or just until aromatic.

Add the chicken strips, then cook for a few minutes until they turn golden brown. Season with garlic powder, salt, and pepper to taste.

Stir in the marinara sauce until well blended. Let the mixture simmer for about 5 minutes.

Add the cooked noodles into the pan with the sauce, then toss to coat.

Remove the pan from the heat, then stir in the cheese.

Sprinkle freshly chopped herbs and Parmesan cheese on top to garnish.

Serve and enjoy!

Quick and Easy 15-minute Chicken Pasta

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 4 Servings This recipe only requires 15 minutes of your time! This Chicken Pasta… General Recipes Quick and Easy 15-minute Chicken Pasta European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves of garlic, minced
• 1/2 bell pepper, chopped
• 1/2 medium yellow onion, chopped
• 1/2 c mozzarella or Italian blend cheese
• 3 c cooked pasta 1.5 c dry pasta
• 1 c marinara sauce
• 2 chicken breasts, cut into strips
• 1/4 c Parmesan cheese optional
• 1/2 tsp EACH salt, pepper, & garlic powder
• 1 tbsp olive oil

Instructions

Place a saucepan with 2 cups of water on the stove and turn the heat to high. Allow the water to boil.

Add about 1 1/2 cups of pasta noodles and a bit of salt, then cook for about 10 minutes or until al dente. Drain and rinse with cold water to stop the cooking process.

Slice the chicken breasts into small strips.

Place a pan on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Add the bell peppers and onions, then sauté for a few minutes until soft.

Stir in the garlic and cook for about a minute or just until aromatic.

Add the chicken strips, then cook for a few minutes until they turn golden brown. Season with garlic powder, salt, and pepper to taste.

Stir in the marinara sauce until well blended. Let the mixture simmer for about 5 minutes.

Add the cooked noodles into the pan with the sauce, then toss to coat.

Remove the pan from the heat, then stir in the cheese.

Sprinkle freshly chopped herbs and Parmesan cheese on top to garnish.

Serve and enjoy!

This Creamy Tuscan Chicken Pasta is one of my favorite dishes to serve to my loved ones! It is simple yet very flavorful! All you need are these ingredients and easy steps! You have got to give this recipe a try. Enjoy!

Ingredients:

For the Pasta:

1 tbsp butter (0.5 ounces, 14 grams)

1 lb. penne or other pasta (454 grams)

For the Chicken and Sauce:

5 cloves garlic, finely minced

1 tsp dried Italian seasoning (or oregano)

1 ½ lb. chicken breasts (454 grams)

8.5 oz. jar (241 grams) sundried tomatoes in oil, drained (yields about 6 ounces 170 grams)

¾ c Parmesan cheese (3 ounces, 85 grams)

1 red bell pepper, diced

¾ c chicken broth (6 ounces, 170 grams)

¾ c Parmesan cheese (3 ounces, 85 grams)

2 tbsp olive or vegetable oil

1 ½ c cream or half and a half (12 ounces, 340 grams)

1 medium onion, diced

Red pepper flakes, salt, and pepper to taste

6 oz. bag of baby spinach leaves, whole or roughly chopped (170 grams)

Directions:

Pasta:

Refer to the directions provided on the package of the noodles on how to cook them. Drain and put them back into the pot.

Add butter until coated.

Chicken and Sauce:

Wrap each chicken breast with plastic, then gently pound to flatten each out. Slice into a horizontal cut. Sprinkle salt and pepper to season.

Place a skillet on the stove and turn the heat to high. Add 1 tbsp of oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate and slice them into small cuts.

In the same pan, add another tablespoon of oil and allow it to become hot. Add the onions and sauté for a few minutes until translucent.

Add the bell pepper, then sauté for a few more minutes until soft.

Add the Italian seasoning, garlic, and sundried tomatoes. Sauté for a minute or until aromatic.

Pour in the broth, then scrape the bottom of the skillet to get the browned bits.

Stir in the cream until well blended. Let the mixture simmer for about 2 minutes.

Stir in the Parmesan cheese until melted completely.

Remove the skillet from the heat, then add the spinach and cook until wilted. Sprinkle salt and pepper to season.

Serve the sauce with the cooked noodles and chicken. Enjoy!

Creamy Tuscan Chicken Pasta

Rebecca This Creamy Tuscan Chicken Pasta is one of my favorite dishes to serve to my loved ones! It is simple yet very flavorful! All you need are these ingredients and… General Recipes Creamy Tuscan Chicken Pasta European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Pasta:
• 1 tbsp butter (0.5 ounces, 14 grams)
• 1 lb. penne or other pasta (454 grams)
• For the Chicken and Sauce:
• 5 cloves garlic, finely minced
• 1 tsp dried Italian seasoning (or oregano)
• 1 ½ lb. chicken breasts (454 grams)
• 8.5 oz. jar (241 grams) sundried tomatoes in oil, drained (yields about 6 ounces 170 grams)
• ¾ c Parmesan cheese (3 ounces, 85 grams)
• 1 red bell pepper, diced
• ¾ c chicken broth (6 ounces, 170 grams)
• ¾ c Parmesan cheese (3 ounces, 85 grams)
• 2 tbsp olive or vegetable oil
• 1 ½ c cream or half and a half (12 ounces, 340 grams)
• 1 medium onion, diced
• Red pepper flakes, salt, and pepper to taste
• 6 oz. bag of baby spinach leaves, whole or roughly chopped (170 grams)

Instructions

Pasta:

Refer to the directions provided on the package of the noodles on how to cook them. Drain and put them back into the pot.

Add butter until coated.

Chicken and Sauce:

Wrap each chicken breast with plastic, then gently pound to flatten each out. Slice into a horizontal cut. Sprinkle salt and pepper to season.

Place a skillet on the stove and turn the heat to high. Add 1 tbsp of oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate and slice them into small cuts.

In the same pan, add another tablespoon of oil and allow it to become hot. Add the onions and sauté for a few minutes until translucent.

Add the bell pepper, then sauté for a few more minutes until soft.

Add the Italian seasoning, garlic, and sundried tomatoes. Sauté for a minute or until aromatic.

Pour in the broth, then scrape the bottom of the skillet to get the browned bits.

Stir in the cream until well blended. Let the mixture simmer for about 2 minutes.

Stir in the Parmesan cheese until melted completely.

Remove the skillet from the heat, then add the spinach and cook until wilted. Sprinkle salt and pepper to season.

Serve the sauce with the cooked noodles and chicken. Enjoy!

Nothing beats our mom’s cooking, right? In my case, I always look up to my mom in a lot of things especially when it comes to food! She taught me everything I know. This recipe is my version of her famous recipe! You will be amazed at how easy it is to make this Butter Baked Chicken! In just an hour or so, you can have the most satisfying dish to serve today. Try it now!

Ingredients:

1 1/2 tsp salt

1/4 c water

1/8 tsp pepper

1/4 c butter

1 can Cream of Chicken soup

1 c flour

4 chicken breasts (I use boneless, skinless)

1 can of evaporated milk (12 ounces)

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

In a mixing bowl, add the evaporated milk.

Add a bit of evaporated milk into a mixing bowl.

In another mixing bowl, add salt, pepper, and flour. Whisk everything until well incorporated.

Add each chicken breast into the bowl with the evaporated milk and toss to coat. Transfer it into the bowl with the flour mixture, then toss again to coat. Shake off any excess. Repeat the process with the rest of the chicken.

Add butter to a 13×9-inch baking pan. Let it melt in the preheated oven.

Add the chicken pieces to the prepared baking pan. Make sure to leave a small space between each chicken. Put them in the oven and bake for half an hour.

In a mixing bowl, add the rest of the evaporated milk and a can of soup. Stir to combine.

Remove the pan from the oven, then add the soup mixture on top of the chicken.

Put the pan back in the oven and bake for another half an hour or until done.

Remove the pan from the oven.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Mom’s Butter Baked Chicken

Rebecca Nothing beats our mom’s cooking, right? In my case, I always look up to my mom in a lot of things especially when it comes to food! She taught me… General Recipes Mom’s Butter Baked Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 tsp salt
• 1/4 c water
• 1/8 tsp pepper
• 1/4 c butter
• 1 can Cream of Chicken soup
• 1 c flour
• 4 chicken breasts (I use boneless, skinless)
• 1 can of evaporated milk (12 ounces)

Instructions

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

In a mixing bowl, add the evaporated milk.

Add a bit of evaporated milk into a mixing bowl.

In another mixing bowl, add salt, pepper, and flour. Whisk everything until well incorporated.

Add each chicken breast into the bowl with the evaporated milk and toss to coat. Transfer it into the bowl with the flour mixture, then toss again to coat. Shake off any excess. Repeat the process with the rest of the chicken.

Add butter to a 13x9-inch baking pan. Let it melt in the preheated oven.

Add the chicken pieces to the prepared baking pan. Make sure to leave a small space between each chicken. Put them in the oven and bake for half an hour.

In a mixing bowl, add the rest of the evaporated milk and a can of soup. Stir to combine.

Remove the pan from the oven, then add the soup mixture on top of the chicken.

Put the pan back in the oven and bake for another half an hour or until done.

Remove the pan from the oven.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.