General Recipes

Total time: 45 mins | Serves: 12

Insanely delicious Raspberry Oatmeal Crumble Bars! Make these amazing bars any time at home using only a few simple ingredients that you might already have in your pantry. Serve these slightly chewy Raspberry Oatmeal Crumble Bars that are bursting with raspberry jam either for breakfast or dessert.

My kids love these Raspberry Oatmeal Crumble Bars. They are incredible with buttery, oatmeal crust, and a sweet raspberry layer topped with tasty oatmeal crumble. Crazy good, you’ll find it hard to stop eating them!

I am obsessed with the over-the-top combination of the butter oatmeal crust/crumbles and the raspberry jam. I love how the crust is a little crispy as it goes so well with the soft and slightly jam and crumble topping. These Raspberry Oatmeal Crumble Bars are super addictive, you’ll probably be tempted to delay your diet!

INGREDIENTS

1/2 c. brown sugar, packed

3/4 c. (1 1/2 sticks) unsalted butter, softened

1 tsp vanilla extract

1/2 c. granulated sugar

1 1/2 c. all-purpose flour

1 (18 ounces) jar of raspberry jam

1/2 tsp baking powder

1 1/2 c. rolled oats, NOT quick cook or instant

1/2 tsp salt

How to make Raspberry Oatmeal Crumble Bars

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, grease an 8-inch square baking dish, and set aside.

Step 2: Place the butter and sugars in a large mixing bowl. Mix well using an electric mixer until smooth. Then, stir in the vanilla extract, oats, flour, salt, and baking powder until well blended.

Step 3: Into the bottom of the prepared pan, firmly press 3/4 of the oat mixture. Over the oat mixture, evenly spread the jam and crumble the rest of the oat mixture on top.

Step 4: Place in the preheated oven and bake for about 30 to 40 minutes or until the top is lightly golden brown. Remove from the oven when done and allow the bars to cool fully. This takes about 2 hours.

Step 5: Slice and serve. Enjoy!

These Raspberry Oatmeal Crumble Bars Are Insanely Delicious

Rebecca Total time: 45 mins | Serves: 12 Insanely delicious Raspberry Oatmeal Crumble Bars! Make these amazing bars any time at home using only a few simple ingredients that you might… General Recipes These Raspberry Oatmeal Crumble Bars Are Insanely Delicious European Print This

Serves: 12

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. brown sugar, packed
• 3/4 c. (1 1/2 sticks) unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 c. granulated sugar
• 1 1/2 c. all-purpose flour
• 1 (18 ounces) jar of raspberry jam
• 1/2 tsp baking powder
• 1 1/2 c. rolled oats, NOT quick cook or instant
• 1/2 tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, grease an 8-inch square baking dish, and set aside.

Step 2: Place the butter and sugars in a large mixing bowl. Mix well using an electric mixer until smooth. Then, stir in the vanilla extract, oats, flour, salt, and baking powder until well blended.

Step 3: Into the bottom of the prepared pan, firmly press 3/4 of the oat mixture. Over the oat mixture, evenly spread the jam and crumble the rest of the oat mixture on top.

Step 4: Place in the preheated oven and bake for about 30 to 40 minutes or until the top is lightly golden brown. Remove from the oven when done and allow the bars to cool fully. This takes about 2 hours.

Step 5: Slice and serve. Enjoy!

Prep time: 10 mins | Cook time: 10 mins | Serves: 4

Chicken Piccata is a classic Italian favorite. It is simple to make. Quick, and delicious. Chicken Piccata is tender chicken in a buttery lemony sauce. It is a restaurant-quality meal that you can easily make at home.

INGREDIENTS

2 tbsp capers, drained

1/4 c. all-purpose flour

2 large boneless, skinless chicken breasts

3 garlic cloves, smashed

1/3 c. dry white wine

4 tbsp unsalted butter, chopped

Juice from 1 lemon

3 tbsp extra-virgin olive oil, divided

Fresh parsley, chopped, for serving (optional)

Kosher salt and freshly ground black pepper, to taste

How to Make Classic Chicken Piccata

Step 1: In half lengthwise, slice the chicken breasts. Between two pieces of plastic wrap or wax paper, place each slice of chicken and pound to about half an inch thickness. Then, season with salt and pepper.

Step 2: To a shallow dish, add flour, salt, and pepper. Stir well until combined.

Step 3: Dredge the chicken in flour, one piece at a time, pressing the flour into the chicken. Gently shake the excess off and set the floured chicken aside.

Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cutlets in batches to the skillet and cook for about 2 minutes, undisturbed until one side is deep golden brown. Flip the cutlets and continue to cook for another 30 seconds until nearly cooked through. To a plate, transfer the cutlets and set them aside.

Step 5: To the same skillet, add the garlic and the rest of the olive oil. Cook for about 2 minutes until the garlic is golden brown, stirring often. Pour in the wine and add the capers. Cook for additional 3 minutes, scraping any brown bits from the pan until the liquid is almost gone. Next, pour in half a cup of water. Add the butter and swirl the pan as the butter melts. This takes about a minute.

Step 6: Place the cutlets back into the skillet and cook for about 2 minutes until the chicken is completely cooked and the sauce has thickened. Take off the heat when done and stir in the lemon juice. As needed, adjust the seasoning.

Step 7: Serve the Chicken Piccata immediately. Enjoy!

Classic Chicken Piccata – An Old-World Italian Favorite

Rebecca Prep time: 10 mins | Cook time: 10 mins | Serves: 4 Chicken Piccata is a classic Italian favorite. It is simple to make. Quick, and delicious. Chicken Piccata is… General Recipes Classic Chicken Piccata – An Old-World Italian Favorite European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp capers, drained
• 1/4 c. all-purpose flour
• 2 large boneless, skinless chicken breasts
• 3 garlic cloves, smashed
• 1/3 c. dry white wine
• 4 tbsp unsalted butter, chopped
• Juice from 1 lemon
• 3 tbsp extra-virgin olive oil, divided
• Fresh parsley, chopped, for serving (optional)
• Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: In half lengthwise, slice the chicken breasts. Between two pieces of plastic wrap or wax paper, place each slice of chicken and pound to about half an inch thickness. Then, season with salt and pepper.

Step 2: To a shallow dish, add flour, salt, and pepper. Stir well until combined.

Step 3: Dredge the chicken in flour, one piece at a time, pressing the flour into the chicken. Gently shake the excess off and set the floured chicken aside.

Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cutlets in batches to the skillet and cook for about 2 minutes, undisturbed until one side is deep golden brown. Flip the cutlets and continue to cook for another 30 seconds until nearly cooked through. To a plate, transfer the cutlets and set them aside.

Step 5: To the same skillet, add the garlic and the rest of the olive oil. Cook for about 2 minutes until the garlic is golden brown, stirring often. Pour in the wine and add the capers. Cook for additional 3 minutes, scraping any brown bits from the pan until the liquid is almost gone. Next, pour in half a cup of water. Add the butter and swirl the pan as the butter melts. This takes about a minute.

Step 6: Place the cutlets back into the skillet and cook for about 2 minutes until the chicken is completely cooked and the sauce has thickened. Take off the heat when done and stir in the lemon juice. As needed, adjust the seasoning.

Step 7: Serve the Chicken Piccata immediately. Enjoy!

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 servings

I love this classic Italian soup. It is a hearty soup with veggies, shredded chicken, and flavor-packed homemade broth. This is another one of my favorite soup recipes that I can easily make in a single pot.

Ingredients

4 cloves garlic, chopped

4 bone-in-skin-on chicken thighs, 2 lbs

3 celery ribs, chopped, about 2 c.

1 medium onion, chopped, about 1 c.

3 medium carrots, chopped, about 1 ½ c.

1 can of no-salt diced tomatoes

2 medium russet potatoes, peeled and cut into 3/4” cubes

2 dry bay leaves

4 c. water

1 carton of low-sodium chicken stock

1 large yellow bell pepper, chopped

½ c. dry ditalini pasta

Fresh black pepper, to taste

1 tablespoon kosher salt

½ c. fresh chopped Italian parsley

How to make Sicilian Chicken Soup

Step 1: Place the chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt in at least a 6-quart large soup pot. Mix well and pour in the chicken stock and water. To taste, season with salt and pepper. Put the lid on and bring everything to a boil.

Step 2: Adjust the heat to low and simmer for about 30 minutes, partially covered until the chicken is tender. Using a pair of tongs, take the chicken out of the pot. To the soup, add the pasta and cook for another 13 to 15 minutes or until the pasta is tender.

Step 3: Using two forks, shred the chicken, discarding the skin and bones. To the pot, add the shredded chicken. Continue to cook for a couple of minutes until the potatoes are done. Then, discard the bay leaves.

Step 4: Lastly, stir in the parsley. Take the pot off the heat and serve the soup immediately. Enjoy!

Tips:

I do not recommend using chicken breasts to make this soup. A great option is chicken drumsticks. Plus, the chicken broth also makes an amazing broth.

Make sure to season the soup well from the beginning. I start with 2 tsp salt and adjust it if needed.

Sicilian Chicken Soup

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 servings I love this classic Italian soup. It is a hearty soup with… General Recipes Sicilian Chicken Soup European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cloves garlic, chopped
• 4 bone-in-skin-on chicken thighs, 2 lbs
• 3 celery ribs, chopped, about 2 c.
• 1 medium onion, chopped, about 1 c.
• 3 medium carrots, chopped, about 1 ½ c.
• 1 can of no-salt diced tomatoes
• 2 medium russet potatoes, peeled and cut into 3/4” cubes
• 2 dry bay leaves
• 4 c. water
• 1 carton of low-sodium chicken stock
• 1 large yellow bell pepper, chopped
• ½ c. dry ditalini pasta
• Fresh black pepper, to taste
• 1 tablespoon kosher salt
• ½ c. fresh chopped Italian parsley

Instructions

Step 1: Place the chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt in at least a 6-quart large soup pot. Mix well and pour in the chicken stock and water. To taste, season with salt and pepper. Put the lid on and bring everything to a boil.

Step 2: Adjust the heat to low and simmer for about 30 minutes, partially covered until the chicken is tender. Using a pair of tongs, take the chicken out of the pot. To the soup, add the pasta and cook for another 13 to 15 minutes or until the pasta is tender.

Step 3: Using two forks, shred the chicken, discarding the skin and bones. To the pot, add the shredded chicken. Continue to cook for a couple of minutes until the potatoes are done. Then, discard the bay leaves.

Step 4: Lastly, stir in the parsley. Take the pot off the heat and serve the soup immediately. Enjoy!

Notes

I do not recommend using chicken breasts to make this soup. A great option is chicken drumsticks. Plus, the chicken broth also makes an amazing broth. Make sure to season the soup well from the beginning. I start with 2 tsp salt and adjust it if needed.

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

This Italian Chicken Pasta is a great dinner dish option that anyone can whip up easily and quickly. Tender and juicy chicken with pasta smothered in a scrumptious white wine Parmesan cheese sauce. It is an easy one-pan meal with loads of amazing and impressive flavor!

Ingredients

Pasta:

2 tablespoons Oil

5 Boneless, skinless chicken breast cutlets

½ c. Flour

12 ounces of Spaghetti noodles

1 teaspoon Garlic powder

2 teaspoon Italian seasoning

1 teaspoon Salt

¼ teaspoon Pepper

Sauce:

4 teaspoons Minced garlic

4 tablespoons Butter

1 Onion, Chopped

½ c. Parmesan cheese, grated

2 Small tomatoes, diced

1 c. White wine

1 tablespoon Flour

1 c. Heavy whipping cream

½ teaspoon Salt

¼ teaspoon Red pepper flakes

1 teaspoon Italian seasoning

How to make Italian Chicken Pasta

Step 1: Following the package directions, cook the spaghetti until al dente. Drain when done and set aside.

Step 2: To a Ziploc bag, add the rest of the pasta ingredients except for the chicken. Seal the bag and shake well.

Step 3: To the Ziploc, add the chicken and shake until coated.

Step 4: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the coated chicken to the hot oil. Cook until each side is browned and cooked through. Set the chicken aside when done.

To make the sauce:

Step 5: In the same skillet, melt the butter over medium heat. Once the butter has melted, add the onions and saute until softened. Then, add the tomatoes and garlic. Saute for another 30 seconds. Next, stir in the flour.

Step 6: Into the skillet, pour the white wine, and cook for another 3 minutes. Add the red pepper flakes and Italian seasoning. Stir well.

Step 7: Stir in the heavy whipping cream and Parmesan cheese. Cook further until the sauce has thickened.

Step 8: Into the sauce, toss in the cooked spaghetti, coating it completely with the sauce. Return the chicken to the skillet.

Step 9: Serve and enjoy!

Tips:

I do not recommend using cooking wine. Regular drinking of wine is always the best option. The best options are Chardonnay, Riesling, or Pinot Grigio.

You can swap the white wine with a non-alcoholic variant, such as lemon juice, white wine vinegar, or rice vinegar.

Nutrition Facts:

Per Serving: Calories: 798 | Total Fat: 41g | Saturated Fat: 20g | Trans Fat: 1g | Unsaturated Fat: 18g | Cholesterol: 218mg | Sodium: 1080mg | Carbohydrates: 43g | Fiber: 2g | Sugar: 4g | Protein: 53g

Italian Chicken Pasta

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 This Italian Chicken Pasta is a great dinner dish option that anyone can… General Recipes Italian Chicken Pasta European Print This

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

Nutrition facts: 798 calories 41 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pasta:
• 2 tablespoons Oil
• 5 Boneless, skinless chicken breast cutlets
• ½ c. Flour
• 12 ounces of Spaghetti noodles
• 1 teaspoon Garlic powder
• 2 teaspoon Italian seasoning
• 1 teaspoon Salt
• ¼ teaspoon Pepper
• Sauce:
• 4 teaspoons Minced garlic
• 4 tablespoons Butter
• 1 Onion, Chopped
• ½ c. Parmesan cheese, grated
• 2 Small tomatoes, diced
• 1 c. White wine
• 1 tablespoon Flour
• 1 c. Heavy whipping cream
• ½ teaspoon Salt
• ¼ teaspoon Red pepper flakes
• 1 teaspoon Italian seasoning

Instructions

Step 1: Following the package directions, cook the spaghetti until al dente. Drain when done and set aside.

Step 2: To a Ziploc bag, add the rest of the pasta ingredients except for the chicken. Seal the bag and shake well.

Step 3: To the Ziploc, add the chicken and shake until coated.

Step 4: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the coated chicken to the hot oil. Cook until each side is browned and cooked through. Set the chicken aside when done.

To make the sauce:

Step 5: In the same skillet, melt the butter over medium heat. Once the butter has melted, add the onions and saute until softened. Then, add the tomatoes and garlic. Saute for another 30 seconds. Next, stir in the flour.

Step 6: Into the skillet, pour the white wine, and cook for another 3 minutes. Add the red pepper flakes and Italian seasoning. Stir well.

Step 7: Stir in the heavy whipping cream and Parmesan cheese. Cook further until the sauce has thickened.

Step 8: Into the sauce, toss in the cooked spaghetti, coating it completely with the sauce. Return the chicken to the skillet.

Step 9: Serve and enjoy!

Notes

I do not recommend using cooking wine. Regular drinking of wine is always the best option. The best options are Chardonnay, Riesling, or Pinot Grigio. You can swap the white wine with a non-alcoholic variant, such as lemon juice, white wine vinegar, or rice vinegar.

Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 6 servings

This three-ingredient crockpot chicken and gravy is a delicious dinner option best served with rice or mashed potatoes. For extra flavor, you can also add frozen vegetables to the gravy, such as tomatoes and celery. I know I do this most of the time and it makes this chicken and gravy extra amazing! There are also several variations you make to this simple recipe to suit your needs.

This chicken and gravy have been one of my family’s top favorite menu rotations for years! We love the tender chicken breasts soaked in a scrumptious gravy. For a filling meal, we serve this with rice or mashed potatoes. This dish is a no-fuss and super easy to make using just three ingredients. If you are searching for a hassle-free dinner to accommodate your busy schedule, then this crockpot chicken and gravy is a must-try! This is one of the most convenient dinners perfect for everyone!

Ingredients

1 (10.75 ounces) can cream of chicken soup

2 (0.87 ounces) envelopes of chicken gravy mix

3 to 4 boneless, skinless chicken breasts

HOW TO MAKE CROCKPOT CHICKEN AND GRAVY

Step 1: In a crockpot, place the chicken breasts. Then, add the chicken broth. Set to cook for 3 hours on high or until the chicken is easily pulled apart.

Step 2: Into a saucepan, pour 2 cups of the chicken broth/juices from the crockpot. Discard the remaining broth. Into the pan, add the gravy packets and stir well. Let it simmer on low until the gravy has thickened.

Step 3: In the meantime, take the chicken breasts out of the crockpot and shred them into larger pieces.

Step 4: Over the chicken, pour the gravy. Serve the chicken and gravy with mashed potatoes or rice. Enjoy!

Variations:

For this recipe, you can also use chicken thighs or tenderloins in place of chicken breasts.

If using frozen chicken breasts, adjust the cooking time accordingly.

If desired, you can add frozen vegetables to the gravy such as tomatoes or celery.

If you prefer, you can use any gravy mix in place of chicken gravy mix.

Nutrition Facts:

Calories: 331 kcal | Carbohydrates: 12g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1203mg | Potassium: 496mg | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 1.7mg | Calcium: 51mg | Iron: 1.3mg

CROCKPOT CHICKEN AND GRAVY

Rebecca Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 6 servings This three-ingredient crockpot chicken and gravy is a delicious dinner… General Recipes CROCKPOT CHICKEN AND GRAVY European Print This

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

Nutrition facts: 331 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (10.75 ounces) can cream of chicken soup
• 2 (0.87 ounces) envelopes of chicken gravy mix
• 3 to 4 boneless, skinless chicken breasts

Instructions

Step 1: In a crockpot, place the chicken breasts. Then, add the chicken broth. Set to cook for 3 hours on high or until the chicken is easily pulled apart.

Step 2: Into a saucepan, pour 2 cups of the chicken broth/juices from the crockpot. Discard the remaining broth. Into the pan, add the gravy packets and stir well. Let it simmer on low until the gravy has thickened.

Step 3: In the meantime, take the chicken breasts out of the crockpot and shred them into larger pieces.

Step 4: Over the chicken, pour the gravy. Serve the chicken and gravy with mashed potatoes or rice. Enjoy!

Notes

For this recipe, you can also use chicken thighs or tenderloins in place of chicken breasts. If using frozen chicken breasts, adjust the cooking time accordingly. If desired, you can add frozen vegetables to the gravy such as tomatoes or celery. If you prefer, you can use any gravy mix in place of chicken gravy mix.

Reese’s is my favorite! It is my favorite candy since I was little. And Reese’s treat us with a smooth, yummy, and creamy Reese’s spread! And this just blew my mind! The first thing I did was to use this delicious concoction to make a fun, tasty treat.

I have made this Reese’s Peanut Butter Cream Cheese Ball that’s covered in chocolate chips. I pair this up with Nilla wafers, apples, or even graham crackers. Little do I know, I have made the perfect holiday appetizer! Now my whole family is obsessed with this Peanut Butter Cream Cheese Ball!

This Reese’s Peanut Butter Cream Cheese Ball is super easy to whip up. You simply need to mix all the ingredients, lay the mixture in the middle of a long sheet of wax paper, and shape it into a ball. After the Peanut Butter Cream Cheese Ball is set, roll it on mini chocolate chips. This is one of the easiest, most straightforward recipes you’ll ever make! A huge bonus if you love Reese’s as I do.

INGREDIENTS

1 c. powdered sugar

3/4 c. Reese’s spreads

8 ounces cream cheese

1 c. mini chocolate chips

3 tablespoon brown sugar

How to make Reese’s Peanut Butter Cream Cheese Ball

Step 1: In a bowl, place the cream cheese, powdered sugar, Reese’s spread, and brown sugar. Mix well using a mixer until combined.

Step 2: On top of each piece of wax paper, place the mixture. Into the middle, pull all the ends of the paper to make a ball out of the mixture.

Step 3: Into a Ziploc bag, place the ball of cheese, and freeze for 2 hours.

Step 4: After 2 hours, remove from the freezer and take the ball of cheese out of the bag and wax paper. Into a circle, gently shape the ball. Across a plate, spread the mini chocolate chips.

Step 5: Over the chocolate chips, roll the ball, coating all sides. To make sure all sides are covered, gently push the chocolate chips onto the ball.

Step 6: Let the ball firm up in the fridge.

Step 7: For an appetizer cheese spread, serve the peanut butter cream cheese ball with graham crackers, apples, and Nilla wafers. Enjoy!

Reese’s Peanut Butter Cream Cheese Ball

Rebecca Reese’s is my favorite! It is my favorite candy since I was little. And Reese’s treat us with a smooth, yummy, and creamy Reese’s spread! And this just blew my… General Recipes Reese’s Peanut Butter Cream Cheese Ball European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. powdered sugar
• 3/4 c. Reese's spreads
• 8 ounces cream cheese
• 1 c. mini chocolate chips
• 3 tablespoon brown sugar

Instructions

Step 1: In a bowl, place the cream cheese, powdered sugar, Reese's spread, and brown sugar. Mix well using a mixer until combined.

Step 2: On top of each piece of wax paper, place the mixture. Into the middle, pull all the ends of the paper to make a ball out of the mixture.

Step 3: Into a Ziploc bag, place the ball of cheese, and freeze for 2 hours.

Step 4: After 2 hours, remove from the freezer and take the ball of cheese out of the bag and wax paper. Into a circle, gently shape the ball. Across a plate, spread the mini chocolate chips.

Step 5: Over the chocolate chips, roll the ball, coating all sides. To make sure all sides are covered, gently push the chocolate chips onto the ball.

Step 6: Let the ball firm up in the fridge.

Step 7: For an appetizer cheese spread, serve the peanut butter cream cheese ball with graham crackers, apples, and Nilla wafers. Enjoy!

Chicken Chow Mein is one of my favorite Chinese takeout dishes. You’ll get everything in one serving; chicken, veggies, classic chow mein noodles, and the best chow mein sauce. I prefer this homemade version because this is healthier than takeout. Plus, this is incredibly easy and quick to make!

Ingredients

3 tablespoons olive oil

1 pound chicken breast, boneless, skinless (cut into bite-sized strips)

12 ounces Chow Mein noodles (uncooked)

2 garlic cloves

2 c. cabbage

1/2 bunch green onions – sliced

1 large carrot, julienned

Chow Mein Sauce:

3 tablespoons light sesame oil (not toasted)

3 tablespoons low sodium soy sauce

1/2 c. chicken broth

6 tablespoons oyster sauce

1 tablespoon granulated sugar

1 tablespoon cornstarch

HOW TO MAKE CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE

Step 1: Place the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch in a small mixing bowl. Mix well using a whisk until blended and set aside.

Step 2: Following the package directions, cook the noodles. Drain when done and rinse with cold water. Set aside.

Step 3: Heat the olive oil in a large wok or large saute pan over medium heat. Then, add the chicken and cook until golden brown. Set the chicken aside when done.

Step 4: To the wok/pan, add the carrots, cabbage, and pressed garlic. Continue to cook for a couple of minutes or until the veggies are a little soft and the cabbage is slightly translucent.

Step 5: Return the chicken to the pan and pour the sauce over it. Cook for additional 2 minutes.

Step 6: Serve the chicken chow mein right away garnished with some chopped green onions. Enjoy!

Notes:

For this recipe, you are welcome to add any veggies you prefer, such as Bok choy, bean sprouts, celery, broccoli, spinach, kale, or baby corn.

You can swap the chicken with beef, shrimp, or pork.

For a vegetarian variety, use vegetable broth in place of chicken. You can also use baked tofu instead of meat.

CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE

Rebecca Chicken Chow Mein is one of my favorite Chinese takeout dishes. You’ll get everything in one serving; chicken, veggies, classic chow mein noodles, and the best chow mein sauce. I… General Recipes CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons olive oil
• 1 pound chicken breast, boneless, skinless (cut into bite-sized strips)
• 12 ounces Chow Mein noodles (uncooked)
• 2 garlic cloves
• 2 c. cabbage
• 1/2 bunch green onions – sliced
• 1 large carrot, julienned
• Chow Mein Sauce:
• 3 tablespoons light sesame oil (not toasted)
• 3 tablespoons low sodium soy sauce
• 1/2 c. chicken broth
• 6 tablespoons oyster sauce
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch

Instructions

Step 1: Place the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch in a small mixing bowl. Mix well using a whisk until blended and set aside.

Step 2: Following the package directions, cook the noodles. Drain when done and rinse with cold water. Set aside.

Step 3: Heat the olive oil in a large wok or large saute pan over medium heat. Then, add the chicken and cook until golden brown. Set the chicken aside when done.

Step 4: To the wok/pan, add the carrots, cabbage, and pressed garlic. Continue to cook for a couple of minutes or until the veggies are a little soft and the cabbage is slightly translucent.

Step 5: Return the chicken to the pan and pour the sauce over it. Cook for additional 2 minutes.

Step 6: Serve the chicken chow mein right away garnished with some chopped green onions. Enjoy!

Notes

For this recipe, you are welcome to add any veggies you prefer, such as Bok choy, bean sprouts, celery, broccoli, spinach, kale, or baby corn. You can swap the chicken with beef, shrimp, or pork. For a vegetarian variety, use vegetable broth in place of chicken. You can also use baked tofu instead of meat.

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Yield: 6 servings

This Walking Taco Casserole is a Mexican favorite. A well-known home-style dish in the Southwest with ground beef, Frito chips, and shredded cheese. All these are layered in a taco dish and topped with tomatoes, olives, and lettuce. A delicious taco casserole with our favorite taco flavors.

This Walking Taco Casserole is a great weeknight meal option. It is super quick and simple to make. This recipe is brilliant. For a hot meal, you can take this Walking Taco Casserole on campings or anywhere. This is also excellent to serve on tailgating. This casserole is a delicious, portable meal. Make a big pan of this to easily feed a huge crowd. Other wonderful toppings options are black olives, taco sauce, chopped cilantro, sliced or diced avocado, and fresh or pickled minced jalapenos. To serve, enjoy this casserole with your preferred toppings. To make a taco salad, place the shredded lettuce in individual bowls and simply top them with the walking taco casserole.

Ingredients

1 c. Onion, chopped

3 ounces Cream cheese

1 ½ pounds Ground beef

1 packet of taco seasoning

1 c. Shredded taco blend cheese

2-3 c. Fritos corn chips

1 Roma tomato, chopped

1 can green chilis

Salsa and sour cream for garnish

1-2 c. Shredded lettuce

HOW TO MAKE WALKING TACO CASSEROLE

Step 1: Ready the oven. Preheat it to 350 degrees F.

Step 2: Cook the ground beef and onion in an oven-safe skillet over medium-high heat, stirring often until browned and the onions have softened.

Step 3: Mix the taco seasoning, green chilis, and cream cheese in a large skillet and cook until cream cheese has melted and bubbly. Add the corn chips along with the shredded cheese. Place in the preheated oven and bake for about 20 minutes.

Step 4: When done, take the casserole out of the oven and top with tomato and shredded lettuce. You can also top it with salsa or sour cream if desired. Enjoy!

Nutrition Facts:

Per Serving: Calories: 1705, Total Fat: 105g, Cholesterol: 130mg, Sodium: 1924mg, Carbohydrates: 145g

WALKING TACO CASSEROLE

Rebecca Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Yield: 6 servings This Walking Taco Casserole is a Mexican favorite. A well-known home-style dish… General Recipes WALKING TACO CASSEROLE European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 1705 calories 105 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. Onion, chopped
• 3 ounces Cream cheese
• 1 ½ pounds Ground beef
• 1 packet of taco seasoning
• 1 c. Shredded taco blend cheese
• 2-3 c. Fritos corn chips
• 1 Roma tomato, chopped
• 1 can green chilis
• Salsa and sour cream for garnish
• 1-2 c. Shredded lettuce

Instructions

Step 1: Ready the oven. Preheat it to 350 degrees F.

Step 2: Cook the ground beef and onion in an oven-safe skillet over medium-high heat, stirring often until browned and the onions have softened.

Step 3: Mix the taco seasoning, green chilis, and cream cheese in a large skillet and cook until cream cheese has melted and bubbly. Add the corn chips along with the shredded cheese. Place in the preheated oven and bake for about 20 minutes.

Step 4: When done, take the casserole out of the oven and top with tomato and shredded lettuce. You can also top it with salsa or sour cream if desired. Enjoy!

Prep time: 5 mins | Cook Time: 45 mins | Total time: 50 mins | Yield: 4 sandwiches

Enjoy a filling sandwich for brunch or dinner with this delicious sandwich layered with flavor-packed ground beef patty, caramelized onions, melty cheese, and secret sauce. This patty melts with secret sauce and is a big hit at home. To save time, you can make the secret sauce in advance and keep it in the fridge for a few days.

Ingredients

Patty melts:

3 medium Vidalia onions, thinly sliced

1½ lbs ground beef

2 tsp Worcestershire sauce

8 tbsp unsalted butter

12 slices of sourdough bread

½ c. Secret Sauce

6 slices of Cheddar cheese

1 tsp kosher salt

½ tsp ground black pepper

Secret Sauce:

¼ c. mayonnaise

¼ c. Dijon mustard

½ tsp hot sauce

1 tbsp barbecue sauce

HOW TO MAKE PATTY MELTS WITH SECRET SAUCE

Secret sauce:

Step 1: In a small bowl, place the mustard, mayonnaise, barbecue sauce, and hot sauce. Mix well until blended. Cover the bowl and keep it in the fridge for up to 3 days.

Patty melts:

Step 2: In a large bowl, place the ground beef, Worcestershire sauce, salt, and pepper. Mix well until just combined and form the mixture into six oval patties.

Step 3: To a medium-sized cast-iron skillet, melt 2 tbsp butter over medium heat. Once the butter has melted, add the onions and cook until soft and golden brown, stirring constantly.

Step 4: To a large cast-iron skillet, transfer the ground beef patties and cook for about 2 minutes over medium-high heat until the patties are browned and completely cooked. Set the patties aside when done and wipe the skillet clean.

Step 5: Spread 1 tbsp secret sauce onto one side of bread and top with 2 tbsp caramelized onions, a slice of cheese, 1 patty, and drizzle with another 1 tbsp secret sauce. On top, place another slice of bread. Do the same for the rest of the bread, Secret Sauce, caramelized onions, cheese, and patties.

Step 6: Return the cleaned large skillet to the stovetop and heat over medium-high heat. Add 2 tbsp butter and melt. Individually cook the sandwiches for about 3 minutes on each side until golden brown and heated through, flipping only once.

Step 7: Serve the sandwiches immediately. Enjoy!

Tips:

For this recipe, you can swap unsalted butter with margarine. Simply adjust the salt and butter.

You can keep any leftover secret sauce in an airtight container and store it in the fridge. Before using, let it come to room temperature.

Nutritional Facts:

Calories: 694 kcal | Carbohydrates: 42g | Protein: 27g | Total Fat: 46g | Cholesterol: 103mg | Sodium: 1009mg | Calcium: 229mg

PATTY MELTS WITH SECRET SAUCE

Rebecca Prep time: 5 mins | Cook Time: 45 mins | Total time: 50 mins | Yield: 4 sandwiches Enjoy a filling sandwich for brunch or dinner with this delicious sandwich… General Recipes PATTY MELTS WITH SECRET SAUCE European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 694 calories 46 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Patty melts:
• 3 medium Vidalia onions, thinly sliced
• 1½ lbs ground beef
• 2 tsp Worcestershire sauce
• 8 tbsp unsalted butter
• 12 slices of sourdough bread
• ½ c. Secret Sauce
• 6 slices of Cheddar cheese
• 1 tsp kosher salt
• ½ tsp ground black pepper
• Secret Sauce:
• ¼ c. mayonnaise
• ¼ c. Dijon mustard
• ½ tsp hot sauce
• 1 tbsp barbecue sauce

Instructions

Secret sauce:

Step 1: In a small bowl, place the mustard, mayonnaise, barbecue sauce, and hot sauce. Mix well until blended. Cover the bowl and keep it in the fridge for up to 3 days.

Patty melts:

Step 2: In a large bowl, place the ground beef, Worcestershire sauce, salt, and pepper. Mix well until just combined and form the mixture into six oval patties.

Step 3: To a medium-sized cast-iron skillet, melt 2 tbsp butter over medium heat. Once the butter has melted, add the onions and cook until soft and golden brown, stirring constantly.

Step 4: To a large cast-iron skillet, transfer the ground beef patties and cook for about 2 minutes over medium-high heat until the patties are browned and completely cooked. Set the patties aside when done and wipe the skillet clean.

Step 5: Spread 1 tbsp secret sauce onto one side of bread and top with 2 tbsp caramelized onions, a slice of cheese, 1 patty, and drizzle with another 1 tbsp secret sauce. On top, place another slice of bread. Do the same for the rest of the bread, Secret Sauce, caramelized onions, cheese, and patties.

Step 6: Return the cleaned large skillet to the stovetop and heat over medium-high heat. Add 2 tbsp butter and melt. Individually cook the sandwiches for about 3 minutes on each side until golden brown and heated through, flipping only once.

Step 7: Serve the sandwiches immediately. Enjoy!

Notes

For this recipe, you can swap unsalted butter with margarine. Simply adjust the salt and butter. You can keep any leftover secret sauce in an airtight container and store it in the fridge. Before using, let it come to room temperature.

Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 servings

If you love the famous Olive Garden Chicken and Gnocchi Soup, then this homemade version is worth the try! It is incredibly easy to prepare and tastes as good as the original. Throw this Chicken and Gnocchi Soup together in under thirty minutes, and enjoy the creamy and delicious homemade version of your favorite restaurant dish at home!

I love this copycat recipe of Olive Garden’s Chicken and Gnocchi Soup. It is super simple, a no-fuss, and inexpensive. It is one of the best copycat recipes I’ve tried, and this instantly became my top favorite!

Ingredients

1 tbsp olive oil

2 tsp minced garlic

4 boneless, skinless chicken breasts, cooked and diced

½ white onion, diced

½ c. shredded carrots

4 c. low sodium chicken broth

1 tsp thyme

16 oz. potato gnocchi

1 stalk of celery, chopped

1 c. fresh spinach, roughly chopped

2 c. half and half

salt and pepper

How to make Olive Garden Copycat Chicken & Gnocchi Soup

Step 1: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the celery, onions, garlic, and carrots to the pot. Cook for about 2 to 3 minutes or until translucent.

Step 2: To the pot, add the chicken and pour in the chicken broth. Season with salt, pepper, and thyme. Bring everything to a boil, then gently stir in the gnocchi. Let it boil for an additional 3 to 4 minutes, then decrease the heat to a simmer. Cook for about 10 minutes.

Step 3: Next, whisk in the half-and-half and spinach. Continue to cook for 1 to 2 minutes more or until the spinach has wilted. If needed, season with more salt and pepper.

Step 4: Remove from the heat when done and serve the chicken and gnocchi soup immediately. Enjoy!

Tips:

You can substitute 1 c of the half-and-half with heavy cream if you want an even more creamy richness.

Nutrition Facts:

Calories: 523 kcal, Carbohydrates: 52 g, Protein: 31 g, Fat: 22 g, Saturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 99 mg, Sodium: 622 mg, Potassium: 799 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 3859 IU, Vitamin C: 7 mg, Calcium: 184 mg, Iron: 5 mg

Olive Garden Copycat Chicken & Gnocchi Soup

Rebecca Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 servings If you love the famous Olive Garden Chicken and Gnocchi Soup, then… General Recipes Olive Garden Copycat Chicken & Gnocchi Soup European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 523 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 2 tsp minced garlic
• 4 boneless, skinless chicken breasts, cooked and diced
• ½ white onion, diced
• ½ c. shredded carrots
• 4 c. low sodium chicken broth
• 1 tsp thyme
• 16 oz. potato gnocchi
• 1 stalk of celery, chopped
• 1 c. fresh spinach, roughly chopped
• 2 c. half and half
• salt and pepper

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the celery, onions, garlic, and carrots to the pot. Cook for about 2 to 3 minutes or until translucent.

Step 2: To the pot, add the chicken and pour in the chicken broth. Season with salt, pepper, and thyme. Bring everything to a boil, then gently stir in the gnocchi. Let it boil for an additional 3 to 4 minutes, then decrease the heat to a simmer. Cook for about 10 minutes.

Step 3: Next, whisk in the half-and-half and spinach. Continue to cook for 1 to 2 minutes more or until the spinach has wilted. If needed, season with more salt and pepper.

Step 4: Remove from the heat when done and serve the chicken and gnocchi soup immediately. Enjoy!

Notes

You can substitute 1 c of the half-and-half with heavy cream if you want an even more creamy richness.