General Recipes

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

This Chicken Puttanesca is one of my favorite dishes to serve on the weekends! My family loves it so much! It is a complete meal. From the noodles to the delicious sauce, every bite is such a treat! Try this recipe now!

Ingredients:

1 onion, diced

1/2 tsp red chili pepper flakes

1/2 c chicken broth

4 cloves garlic, chopped

1 tbsp olive oil

1 (14 oz.) can of diced tomatoes (or marinara sauce)

salt and pepper to taste

4 chicken thighs (bone-in and skin-on)

2 anchovy fillets, chopped

1 tbsp fish sauce (optional)

1 tbsp capers

1 tsp oregano (or Italian seasoning)

1/2 c olives, pitted and coarsely chopped

Directions:

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

Sprinkle salt and pepper over the chicken thighs, then toss to coat. Put them into the hot skillet, then sear for 5 minutes per side. Move them to a clean plate.

Sauté the onion in the same skillet until translucent. Add the garlic, red pepper flakes, and anchovies. Sauté for about a minute or just until aromatic.

Add the chicken broth into the skillet and scrape the bottom to get the browned bits. Simmer the mixture for a few minutes.

Add chicken, tomatoes, olives, capers, and oregano into the skillet. Stir everything until well incorporated.

Turn the heat down to medium-low and cover the skillet with the lid. Simmer everything for 15 minutes. Remove from the heat.

Serve and enjoy!

Notes:

Slow Cooker Method:

Put all the ingredients into the slow cooker. Stir everything just until combined.

Cover and seal the slow cooker, then cook everything for 2 to 3 hours on a high setting or 4 to 6 hours on a low setting.

Serve and enjoy!

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

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

Chopped Steak with Mushroom Gravy Recipe

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings This Chicken Puttanesca is one of my favorite dishes to serve on… General Recipes Chopped Steak with Mushroom Gravy Recipe European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 310 calories 14.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 onion, diced
• 1/2 tsp red chili pepper flakes
• 1/2 c chicken broth
• 4 cloves garlic, chopped
• 1 tbsp olive oil
• 1 (14 oz.) can of diced tomatoes (or marinara sauce)
• salt and pepper to taste
• 4 chicken thighs (bone-in and skin-on)
• 2 anchovy fillets, chopped
• 1 tbsp fish sauce (optional)
• 1 tbsp capers
• 1 tsp oregano (or Italian seasoning)
• 1/2 c olives, pitted and coarsely chopped

Instructions

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

Sprinkle salt and pepper over the chicken thighs, then toss to coat. Put them into the hot skillet, then sear for 5 minutes per side. Move them to a clean plate.

Sauté the onion in the same skillet until translucent. Add the garlic, red pepper flakes, and anchovies. Sauté for about a minute or just until aromatic.

Add the chicken broth into the skillet and scrape the bottom to get the browned bits. Simmer the mixture for a few minutes.

Add chicken, tomatoes, olives, capers, and oregano into the skillet. Stir everything until well incorporated.

Turn the heat down to medium-low and cover the skillet with the lid. Simmer everything for 15 minutes. Remove from the heat.

Serve and enjoy!

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

This Chicken Puttanesca is one of my favorite dishes to serve on the weekends! My family loves it so much! It is a complete meal. From the noodles to the delicious sauce, every bite is such a treat! Try this recipe now!

Ingredients:

1 onion, diced

1/2 tsp red chili pepper flakes

1/2 c chicken broth

4 cloves garlic, chopped

1 tbsp olive oil

1 (14 oz.) can of diced tomatoes (or marinara sauce)

salt and pepper to taste

4 chicken thighs (bone-in and skin-on)

2 anchovy fillets, chopped

1 tbsp fish sauce (optional)

1 tbsp capers

1 tsp oregano (or Italian seasoning)

1/2 c olives, pitted and coarsely chopped

Directions:

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

Sprinkle salt and pepper over the chicken thighs, then toss to coat. Put them into the hot skillet, then sear for 5 minutes per side. Move them to a clean plate.

Sauté the onion in the same skillet until translucent. Add the garlic, red pepper flakes, and anchovies. Sauté for about a minute or just until aromatic.

Add the chicken broth into the skillet and scrape the bottom to get the browned bits. Simmer the mixture for a few minutes.

Add chicken, tomatoes, olives, capers, and oregano into the skillet. Stir everything until well incorporated.

Turn the heat down to medium-low and cover the skillet with the lid. Simmer everything for 15 minutes. Remove from the heat.

Serve and enjoy!

Notes:

Slow Cooker Method:

Put all the ingredients into the slow cooker. Stir everything just until combined.

Cover and seal the slow cooker, then cook everything for 2 to 3 hours on a high setting or 4 to 6 hours on a low setting.

Serve and enjoy!

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

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

Chicken Puttanesca

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings This Chicken Puttanesca is one of my favorite dishes to serve on… General Recipes Chicken Puttanesca European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 310 calories 14.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 onion, diced
• 1/2 tsp red chili pepper flakes
• 1/2 c chicken broth
• 4 cloves garlic, chopped
• 1 tbsp olive oil
• 1 (14 oz.) can of diced tomatoes (or marinara sauce)
• salt and pepper to taste
• 4 chicken thighs (bone-in and skin-on)
• 2 anchovy fillets, chopped
• 1 tbsp fish sauce (optional)
• 1 tbsp capers
• 1 tsp oregano (or Italian seasoning)
• 1/2 c olives, pitted and coarsely chopped

Instructions

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

Sprinkle salt and pepper over the chicken thighs, then toss to coat. Put them into the hot skillet, then sear for 5 minutes per side. Move them to a clean plate.

Sauté the onion in the same skillet until translucent. Add the garlic, red pepper flakes, and anchovies. Sauté for about a minute or just until aromatic.

Add the chicken broth into the skillet and scrape the bottom to get the browned bits. Simmer the mixture for a few minutes.

Add chicken, tomatoes, olives, capers, and oregano into the skillet. Stir everything until well incorporated.

Turn the heat down to medium-low and cover the skillet with the lid. Simmer everything for 15 minutes. Remove from the heat.

Serve and enjoy!

Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 4 Servings

The sauce alone of this Chicken Manicotti is more than enough to satisfy all your cravings today! In just about an hour, dinner with your loved ones is going to be very special! This recipe is surely a must-try!

Ingredients:

FOR THE MANICOTTI FILLING:

1 1/2 cups shredded mozzarella, divided

1 teaspoon Italian seasoning

Kosher salt

3/4 cup freshly grated Parmesan, divided

Freshly ground black pepper

1 (8-ounce) package of manicotti

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

A pinch of red pepper flakes

3 cups shredded cooked chicken

2 1/2 cups ricotta cheese

FOR THE ALFREDO SAUCE:

Juice of 1/2 a lemon

1/4 cup all-purpose flour

2 cloves garlic, minced

4 tablespoons butter

1/2 cup freshly grated Parmesan

Kosher salt

2 tablespoons freshly chopped parsley, plus more for garnish

Freshly ground black pepper

2 1/2 cups milk

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the manicotti and a bit of salt into the pot with boiling water, then cook for about 5 minutes or until al dente. Drain and rinse with cold water to stop the cooking process.

For the Ricotta Filling:

Add ricotta, 1 cup mozzarella cheese, salt, pepper, spinach, chicken, 1/2 cup Parmesan cheese, Italian seasoning, and red pepper flakes into a mixing bowl. Stir everything until well incorporated.

For the Alfredo Sauce:

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

Add the flour, then whisk and cook for about 1 minute to remove the raw taste.

Whisk in the milk until well blended. Let the mixture simmer.

Add the Parmesan cheese and stir until melted. Simmer the sauce for about 2 minutes or until it becomes thick.

Add the parsley, lemon juice, salt, and pepper, then stir to combine.

Add a couple of tablespoons of Alfredo sauce into a 9×13-inch baking dish and spread it evenly. Make sure to cover the bottom entirely.

Add the ricotta mixture into the baking dish over the Alfredo sauce layer and spread it evenly. Repeat the process one more time.

Scatter the Parmesan cheese and mozzarella cheese on top. Cover it with foil.

Place the baking dish in the preheated oven and bake the Chicken Manicotti for 20 minutes or until the cheese is melted.

Remove from the oven and sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Chicken Manicotti

Rebecca Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 4 Servings The sauce alone of this Chicken Manicotti is more than enough to… General Recipes Chicken Manicotti European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE MANICOTTI FILLING:
• 1 1/2 cups shredded mozzarella, divided
• 1 teaspoon Italian seasoning
• Kosher salt
• 3/4 cup freshly grated Parmesan, divided
• Freshly ground black pepper
• 1 (8-ounce) package of manicotti
• 1 (10-ounce) package of frozen spinach, defrosted and drained
• A pinch of red pepper flakes
• 3 cups shredded cooked chicken
• 2 1/2 cups ricotta cheese
• FOR THE ALFREDO SAUCE:
• Juice of 1/2 a lemon
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 4 tablespoons butter
• 1/2 cup freshly grated Parmesan
• Kosher salt
• 2 tablespoons freshly chopped parsley, plus more for garnish
• Freshly ground black pepper
• 2 1/2 cups milk

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the manicotti and a bit of salt into the pot with boiling water, then cook for about 5 minutes or until al dente. Drain and rinse with cold water to stop the cooking process.

For the Ricotta Filling:

Add ricotta, 1 cup mozzarella cheese, salt, pepper, spinach, chicken, 1/2 cup Parmesan cheese, Italian seasoning, and red pepper flakes into a mixing bowl. Stir everything until well incorporated.

For the Alfredo Sauce:

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

Add the flour, then whisk and cook for about 1 minute to remove the raw taste.

Whisk in the milk until well blended. Let the mixture simmer.

Add the Parmesan cheese and stir until melted. Simmer the sauce for about 2 minutes or until it becomes thick.

Add the parsley, lemon juice, salt, and pepper, then stir to combine.

Add a couple of tablespoons of Alfredo sauce into a 9×13-inch baking dish and spread it evenly. Make sure to cover the bottom entirely.

Add the ricotta mixture into the baking dish over the Alfredo sauce layer and spread it evenly. Repeat the process one more time.

Scatter the Parmesan cheese and mozzarella cheese on top. Cover it with foil.

Place the baking dish in the preheated oven and bake the Chicken Manicotti for 20 minutes or until the cheese is melted.

Remove from the oven and sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

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

These Cajun Chicken Alfredo Stuffed Shells are loaded with a meaty filling and covered in a delicious rich sauce! You can never go wrong with these treats! It will only take you half an hour to prepare and cook these. Enjoy!

Ingredients:

2 tbsp butter

1 c ricotta

1/2 c Parmigiano Reggiano (Parmesan), grated

1 c chicken, cooked and shredded or diced

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

1 c mozzarella, shredded

2 green onions, thinly sliced

1 c broccoli, cooked and diced

1 tsp lemon zest

1/2 tbsp Cajun seasoning

2 cloves garlic, chopped

2 c cream (and/or milk)

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta shells into the boiling water, then cook according to the package instructions. Drain and rinse with cold water to stop the cooking process.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the garlic into the hot pan, then sauté for a minute or just until aromatic.

Add the Cajun seasoning, cream, and Parmesan cheese. Stir everything until well incorporated. Allow the mixture to boil.

Turn the heat down to low, then simmer for about 5 minutes.

In a mixing bowl, add the Parmesan cheese, ricotta cheese, Cajun seasoning, broccoli, lemon zest, green onions, and shredded chicken. Stir everything until well incorporated.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Add the sauce mixture into a large baking pan and spread it evenly.

Fill each pasta shell with the chicken mixture, then lay them into the prepared baking pan in a single layer. Make sure to leave a small space between each shell.

Scatter the mozzarella cheese over the stuffed shells.

Place the baking pan in the preheated oven and bake the Cajun Chicken Alfredo Stuffed Shells for 20 minutes or until the cheese turns golden brown.

Remove from the oven.

Serve and enjoy!

Nutrition Facts:

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

Cajun Chicken Alfredo Stuffed Shells

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings These Cajun Chicken Alfredo Stuffed Shells are loaded with a meaty filling… General Recipes Cajun Chicken Alfredo Stuffed Shells European Print This

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

Nutrition facts: 1276 calories 78 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 1 c ricotta
• 1/2 c Parmigiano Reggiano (Parmesan), grated
• 1 c chicken, cooked and shredded or diced
• 1 lb. large pasta shells (gluten-free for gluten-free)
• 1 c mozzarella, shredded
• 2 green onions, thinly sliced
• 1 c broccoli, cooked and diced
• 1 tsp lemon zest
• 1/2 tbsp Cajun seasoning
• 2 cloves garlic, chopped
• 2 c cream (and/or milk)

Instructions

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta shells into the boiling water, then cook according to the package instructions. Drain and rinse with cold water to stop the cooking process.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the garlic into the hot pan, then sauté for a minute or just until aromatic.

Add the Cajun seasoning, cream, and Parmesan cheese. Stir everything until well incorporated. Allow the mixture to boil.

Turn the heat down to low, then simmer for about 5 minutes.

In a mixing bowl, add the Parmesan cheese, ricotta cheese, Cajun seasoning, broccoli, lemon zest, green onions, and shredded chicken. Stir everything until well incorporated.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Add the sauce mixture into a large baking pan and spread it evenly.

Fill each pasta shell with the chicken mixture, then lay them into the prepared baking pan in a single layer. Make sure to leave a small space between each shell.

Scatter the mozzarella cheese over the stuffed shells.

Place the baking pan in the preheated oven and bake the Cajun Chicken Alfredo Stuffed Shells for 20 minutes or until the cheese turns golden brown.

Remove from the oven.

Serve and enjoy!

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

These Tex-Mex Meatballs are very satisfying! In just half an hour of preparation and cooking time, you can enjoy these delicious treats! You are so in for a treat! You don’t need to worry about leftovers because these meatballs will be gone in just a few minutes. Enjoy!

Ingredients:

1 large Egg

2 cloves garlic, minced

2 cups shredded Mexican cheese blend, divided

1 jalapeño, finely chopped

1 1/2 pounds of ground beef

1/2 cup panko bread crumbs

1 (15-ounce) can of crushed tomatoes

1 tablespoon extra-virgin olive oil

2 tablespoons chopped chipotle chiles in adobo sauce

1 teaspoon ground cumin

1/2 large onion, chopped

2 tablespoons freshly chopped parsley, plus more for garnish

Kosher salt

Freshly ground black pepper

Directions:

Add egg, salt, pepper, cumin, ground beef, breadcrumbs, garlic, parsley, 1 cup of cheese, and jalapeno into a large mixing bowl. Use your clean hands to mix everything until well incorporated. Make meatballs out of the meat mixture.

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

Add the meatballs into the hot skillet, then sear each side for about 2 minutes or until they turn brown. Move them onto a clean plate.

In the same skillet, add onion and sauté for about 5 minutes or until soft.

Add the chipotle in adobo and crushed tomatoes, then stir until well incorporated. Allow the mixture to boil.

Turn the heat down to medium-low, then put the meatballs back into the skillet. Toss until coated with the delicious sauce.

Cover the skillet, then simmer the meatballs for 10 minutes or until fully cooked.

Scatter the rest of the cheese over the meatballs. Cover the skillet and cook the cheese for 2 minutes or until melted.

Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Tex-Mex Meatballs

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings These Tex-Mex Meatballs are very satisfying! In just half an hour of… General Recipes Tex-Mex Meatballs European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large Egg
• 2 cloves garlic, minced
• 2 cups shredded Mexican cheese blend, divided
• 1 jalapeño, finely chopped
• 1 1/2 pounds of ground beef
• 1/2 cup panko bread crumbs
• 1 (15-ounce) can of crushed tomatoes
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped chipotle chiles in adobo sauce
• 1 teaspoon ground cumin
• 1/2 large onion, chopped
• 2 tablespoons freshly chopped parsley, plus more for garnish
• Kosher salt
• Freshly ground black pepper

Instructions

Add egg, salt, pepper, cumin, ground beef, breadcrumbs, garlic, parsley, 1 cup of cheese, and jalapeno into a large mixing bowl. Use your clean hands to mix everything until well incorporated. Make meatballs out of the meat mixture.

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

Add the meatballs into the hot skillet, then sear each side for about 2 minutes or until they turn brown. Move them onto a clean plate.

In the same skillet, add onion and sauté for about 5 minutes or until soft.

Add the chipotle in adobo and crushed tomatoes, then stir until well incorporated. Allow the mixture to boil.

Turn the heat down to medium-low, then put the meatballs back into the skillet. Toss until coated with the delicious sauce.

Cover the skillet, then simmer the meatballs for 10 minutes or until fully cooked.

Scatter the rest of the cheese over the meatballs. Cover the skillet and cook the cheese for 2 minutes or until melted.

Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

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

Noodles, chicken, sausage, and a rich sauce! You will surely love this One Pot Cajun Chicken Alfredo! In just 20 minutes, dinner is served. Enjoy!

Ingredients:

1 qt. low-sodium chicken broth

2 1/2 c heavy cream

14 ounces of smoked sausage, sliced on the diagonal

4 tbsp olive oil

1 lb. penne pasta, uncooked

1/2 tsp of kosher salt

freshly ground black to taste

1 lb. chicken, cut into bite-sized pieces

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

pepper

4 cloves garlic, minced

Italian Parsley garnish

4 ounces of parmesan cheese, freshly shredded, more as needed

Directions:

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

Sprinkle salt and pepper over the chicken pieces, then toss to coat.

Add the chicken pieces into the pot, then sear each side for a few minutes until they turn golden brown. Transfer them onto a clean plate.

Add the sausage into the same skillet, then cook for a few minutes until brown.

Add the garlic and sauté for about a minute or just until aromatic.

Stir in the Cajun seasoning, chicken broth, dried pasta, and heavy cream until well blended. Simmer the mixture for a few minutes.

Cover the pot, then turn the heat down to low and cook for another 15 minutes or until the noodles are al dente.

Turn off the heat, then add the Parmesan cheese and stir right away until melted completely and well incorporated.

Add the freshly chopped parsley and stir until well blended. Season with a bit more Cajun seasoning. Dish out!

Serve and enjoy!

Notes:

I highly recommend using heavy cream for this recipe.

Make sure to use freshly shredded Parmesan cheese for the best flavor!

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

Nutrition Facts:

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%

One Pot Cajun Chicken Alfredo

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 10 Servings Noodles, chicken, sausage, and a rich sauce! You will surely love this… General Recipes One Pot Cajun Chicken Alfredo European Print This

Serves: 10 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 654 calories 46 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 qt. low-sodium chicken broth
• 2 1/2 c heavy cream
• 14 ounces of smoked sausage, sliced on the diagonal
• 4 tbsp olive oil
• 1 lb. penne pasta, uncooked
• 1/2 tsp of kosher salt
• freshly ground black to taste
• 1 lb. chicken, cut into bite-sized pieces
• 1 1/2 tbsp Cajun seasoning, plus more to taste
• pepper
• 4 cloves garlic, minced
• Italian Parsley garnish
• 4 ounces of parmesan cheese, freshly shredded, more as needed

Instructions

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

Sprinkle salt and pepper over the chicken pieces, then toss to coat.

Add the chicken pieces into the pot, then sear each side for a few minutes until they turn golden brown. Transfer them onto a clean plate.

Add the sausage into the same skillet, then cook for a few minutes until brown.

Add the garlic and sauté for about a minute or just until aromatic.

Stir in the Cajun seasoning, chicken broth, dried pasta, and heavy cream until well blended. Simmer the mixture for a few minutes.

Cover the pot, then turn the heat down to low and cook for another 15 minutes or until the noodles are al dente.

Turn off the heat, then add the Parmesan cheese and stir right away until melted completely and well incorporated.

Add the freshly chopped parsley and stir until well blended. Season with a bit more Cajun seasoning. Dish out!

Serve and enjoy!

Notes

I highly recommend using heavy cream for this recipe. Make sure to use freshly shredded Parmesan cheese for the best flavor! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 30 mins | Cook Time: 1 mins | Total Time: 31 mins | Yield: 10 Servings

Layer after layer of delicious Mexican flavors, this lasagna will surely be a hit! Dinner will be awesome if you try this recipe. Enjoy!

Ingredients:

16 ounces box of uncooked lasagna noodles

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

16 ounces can of refried beans

4 ounces can of chopped green chilies

16 ounces sour cream

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

2 pounds 93% or 96% lean ground beef

2 c water

1 pack of taco seasoning or Homemade Taco Seasoning

3 small Roma tomatoes, chopped, for garnish

3 green onions, chopped, for garnish

2.25 ounces can ripe olives, sliced, drained, for garnish

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.

Stir in the taco seasoning, beans, 2 tbsp of salsa, and chilis until well blended. Simmer the mixture for 5 minutes. Remove from the heat.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Add 1 cup of the meat mixture into the prepared baking dish and spread it evenly to the bottom.

Add 4 lasagna noodles on top of the meat mixture. Make sure to cover it well.

Add 1/3 of the meat mixture, followed by 1 cup of cheese on top of the lasagna noodles. Repeat the process until everything is arranged in layers.

In a mixing bowl, add water and the rest of the salsa. Stir until well blended. Add the mixture on top of the layers and spread it evenly. Cover with foil.

Place the baking dish in the preheated oven and bake the lasagna for about 1 hour and 30 minutes or until done.

Remove the foil cover, then add sour cream, cheese, olives, onions, and tomatoes on top. Make sure to lay them in individual layers. Bake for another 5 to 15 minutes or until the cheese melts completely.

Remove the lasagna from the oven and allow it to rest for at least 10 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Notes:

Feel free to use enchilada sauce instead of salsa.

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

Nutrition Facts:

Calories: 449 kcal | Carbohydrates: 47g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 898mg | Potassium: 726mg | Fiber: 5g | Sugar: 7g | Vitamin A: 887IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 4mg

Mexican Lasagna

Rebecca Prep Time: 30 mins | Cook Time: 1 mins | Total Time: 31 mins | Yield: 10 Servings Layer after layer of delicious Mexican flavors, this lasagna will surely be… General Recipes Mexican Lasagna European Print This

Serves: 10 Prep Time: 30 mins Cooking Time: 1 min 1 min

Nutrition facts: 449 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 ounces box of uncooked lasagna noodles
• 24 ounces jar Pace mild or medium chunky salsa, divided use (or your favorite salsa)
• 16 ounces can of refried beans
• 4 ounces can of chopped green chilies
• 16 ounces sour cream
• 2 8 ounces bags of Colby Jack cheese, shredded, divided use
• 2 pounds 93% or 96% lean ground beef
• 2 c water
• 1 pack of taco seasoning or Homemade Taco Seasoning
• 3 small Roma tomatoes, chopped, for garnish
• 3 green onions, chopped, for garnish
• 2.25 ounces can ripe olives, sliced, drained, for garnish

Instructions

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.

Stir in the taco seasoning, beans, 2 tbsp of salsa, and chilis until well blended. Simmer the mixture for 5 minutes. Remove from the heat.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9x13-inch baking dish.

Add 1 cup of the meat mixture into the prepared baking dish and spread it evenly to the bottom.

Add 4 lasagna noodles on top of the meat mixture. Make sure to cover it well.

Add 1/3 of the meat mixture, followed by 1 cup of cheese on top of the lasagna noodles. Repeat the process until everything is arranged in layers.

In a mixing bowl, add water and the rest of the salsa. Stir until well blended. Add the mixture on top of the layers and spread it evenly. Cover with foil.

Place the baking dish in the preheated oven and bake the lasagna for about 1 hour and 30 minutes or until done.

Remove the foil cover, then add sour cream, cheese, olives, onions, and tomatoes on top. Make sure to lay them in individual layers. Bake for another 5 to 15 minutes or until the cheese melts completely.

Remove the lasagna from the oven and allow it to rest for at least 10 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Notes

Feel free to use enchilada sauce instead of salsa. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

I can’t count how many times I made this Taco Lasagna! I learned this recipe several years now, and I’m still in love with it to this day! It will surely make your day extra special! It is loaded with your favorite taco flavors! Ready in just about an hour, you will not be disappointed with this recipe at all. Enjoy!

Ingredients:

5 c shredded Mexican-style cheese

sour cream

diced tomatoes

1 package of lasagna noodles

1 lb. lean ground beef

green onions

2 packages of taco seasoning

15 oz. ricotta cheese

1 Egg

24 oz. mild Pace salsa

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

In a skillet over medium-high heat, add the ground beef. Cook for a few minutes until crumbly and brown. Remove any fat that surfaces.

Sprinkle the taco seasoning in the skillet on top of the ground beef, then stir everything until well blended. Remove the skillet from the stove.

Stir in the ricotta cheese and eggs in a mixing bowl until well incorporated.

Place 5 lasagna noodles into the bottom of a baking dish. Make sure to cover the bottom part.

Add ricotta mixture, beef, 1/3 of salsa over the noodles, and cheese in individual layers. Repeat the process until all the ingredients are used. Cover the entire baking dish with foil.

Place the baking dish in the preheated oven and bake the lasagna for about 40 minutes or until done.

Remove the lasagna from the oven and allow it to rest for a few minutes before serving.

Slice the lasagna into even servings.

Top each serving with chopped green onions, a dollop of sour cream, and tomato.

Serve and enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat before serving again.

Taco Lasagna

Rebecca I can’t count how many times I made this Taco Lasagna! I learned this recipe several years now, and I’m still in love with it to this day! It will… General Recipes Taco Lasagna European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 c shredded Mexican-style cheese
• sour cream
• diced tomatoes
• 1 package of lasagna noodles
• 1 lb. lean ground beef
• green onions
• 2 packages of taco seasoning
• 15 oz. ricotta cheese
• 1 Egg
• 24 oz. mild Pace salsa

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

In a skillet over medium-high heat, add the ground beef. Cook for a few minutes until crumbly and brown. Remove any fat that surfaces.

Sprinkle the taco seasoning in the skillet on top of the ground beef, then stir everything until well blended. Remove the skillet from the stove.

Stir in the ricotta cheese and eggs in a mixing bowl until well incorporated.

Place 5 lasagna noodles into the bottom of a baking dish. Make sure to cover the bottom part.

Add ricotta mixture, beef, 1/3 of salsa over the noodles, and cheese in individual layers. Repeat the process until all the ingredients are used. Cover the entire baking dish with foil.

Place the baking dish in the preheated oven and bake the lasagna for about 40 minutes or until done.

Remove the lasagna from the oven and allow it to rest for a few minutes before serving.

Slice the lasagna into even servings.

Top each serving with chopped green onions, a dollop of sour cream, and tomato.

Serve and enjoy!

Notes

Leftovers should be kept in an airtight container, then in the fridge. Reheat before serving again.

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

This Filet Mignon in Mushroom Wine Sauce is total comfort food for the whole family! It is very easy to cook! In less than an hour, dinner will be served and it’s going to be delicious! Try this recipe now!

Ingredients:

1 1/2 c low sodium beef broth

4 6 ounces each filet mignon steaks (about 1 1/2-inch thick)

4 tablespoons unsalted butter, divided

1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must

Salt and Pepper to taste

16 ounces of baby Bella mushrooms, thickly sliced

1/2 c Barefoot Merlot

1 small or 1/2 medium yellow onion finely diced

4 medium garlic clove cream

2 tablespoons olive oil, divided

Directions:

In a large pan over medium-high heat, add 2 tbsp of butter and 1 tbsp oil. Allow them to become hot.

Add the mushroom slices into the hot pan and sauté for about 5 minutes or until soft. Add the onion and sauté for 5 minutes as well or until translucent.

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

Sprinkle salt, thyme, and pepper to season. Stir to combine and transfer the mixture to a clean plate.

Use paper towels to pat dry the steaks. Sprinkle salt and pepper on top, then rub each to coat.

In the same pan over medium-high heat, add 2 tbsp of butter and a tbsp of oil. Allow them to become hot.

Add the steaks into the hot pan, then cook each side for about 5 minutes or until cooked according to your preference.

Remove the steaks from the pan and move them to the plate with the sauteed veggies.

In the same pan, add ½ cup of Merlot and scrape the bottom to deglaze it. Simmer everything for about 3 minutes to reduce its volume.

Stir in ½ cup of cream until well blended and simmer for 2 more minutes. Taste, then add more salt and pepper if needed. Dish out!

Serve right away. Enjoy!

Filet Mignon in Mushroom Wine Sauce

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings This Filet Mignon in Mushroom Wine Sauce is total comfort food for… General Recipes Filet Mignon in Mushroom Wine Sauce European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c low sodium beef broth
• 4 6 ounces each filet mignon steaks (about 1 1/2-inch thick)
• 4 tablespoons unsalted butter, divided
• 1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
• Salt and Pepper to taste
• 16 ounces of baby Bella mushrooms, thickly sliced
• 1/2 c Barefoot Merlot
• 1 small or 1/2 medium yellow onion finely diced
• 4 medium garlic clove cream
• 2 tablespoons olive oil, divided

Instructions

In a large pan over medium-high heat, add 2 tbsp of butter and 1 tbsp oil. Allow them to become hot.

Add the mushroom slices into the hot pan and sauté for about 5 minutes or until soft. Add the onion and sauté for 5 minutes as well or until translucent.

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

Sprinkle salt, thyme, and pepper to season. Stir to combine and transfer the mixture to a clean plate.

Use paper towels to pat dry the steaks. Sprinkle salt and pepper on top, then rub each to coat.

In the same pan over medium-high heat, add 2 tbsp of butter and a tbsp of oil. Allow them to become hot.

Add the steaks into the hot pan, then cook each side for about 5 minutes or until cooked according to your preference.

Remove the steaks from the pan and move them to the plate with the sauteed veggies.

In the same pan, add ½ cup of Merlot and scrape the bottom to deglaze it. Simmer everything for about 3 minutes to reduce its volume.

Stir in ½ cup of cream until well blended and simmer for 2 more minutes. Taste, then add more salt and pepper if needed. Dish out!

Serve right away. Enjoy!

Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 4 Servings

The sauce alone of this Chicken Teriyaki is more than enough to let you know that you are in for a treat! Chicken breasts are slow-cooked to perfection for more than 4 hours, you can expect only delicious flavors! I always serve this amazing dish over cooked rice with some steamed veggies on the side. It is a very simple dish that the whole family is going to love! I usually do not have a problem with leftovers because this dish is so delicious, it will be gone in just a few minutes after serving! I love slow-cooker recipes because you just need to toss everything in them and cook. Pretty easy, right? Anyway, try this recipe. I promise you that it is worth all the time and effort. Enjoy!

Ingredients:

1 c chicken broth

1/3 c brown sugar

2 tbsp sesame seeds

3 garlic cloves, minced

1/2 c teriyaki sauce

1 lb. chicken breasts, boneless, skinless, diced

Directions:

In a mixing bowl, add chicken broth, garlic, sesame seed, teriyaki sauce, and brown sugar. Whisk everything until well incorporated.

Add the chicken breasts into the bowl with the sauce, then toss to coat. Make sure that they are coated well.

Move the chicken breasts and the sauce into the crockpot.

Cover and seal the crockpot, then cook the chicken breasts for about 4 to 6 hours on a low setting or until they become tender. Dish out!

Sprinkle freshly chopped herbs over each serving to garnish.

Serve right away over rice. Enjoy!

Notes:

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

Slow-Cooker Chicken Teriyaki

Rebecca Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 4 Servings The sauce alone of this Chicken Teriyaki is more than… General Recipes Slow-Cooker Chicken Teriyaki European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c chicken broth
• 1/3 c brown sugar
• 2 tbsp sesame seeds
• 3 garlic cloves, minced
• 1/2 c teriyaki sauce
• 1 lb. chicken breasts, boneless, skinless, diced

Instructions

In a mixing bowl, add chicken broth, garlic, sesame seed, teriyaki sauce, and brown sugar. Whisk everything until well incorporated.

Add the chicken breasts into the bowl with the sauce, then toss to coat. Make sure that they are coated well.

Move the chicken breasts and the sauce into the crockpot.

Cover and seal the crockpot, then cook the chicken breasts for about 4 to 6 hours on a low setting or until they become tender. Dish out!

Sprinkle freshly chopped herbs over each serving to garnish.

Serve right away over rice. Enjoy!

Notes

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