General Recipes

Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr, 20 mins | Yield: 4 servings

This homemade version of the popular take-out dish baked sweet and sour chicken is healthier and a million times better! Incredibly easy to throw together using only basic ingredients. This sweet and sour chicken is crisp on the outside. The sweet and sour flavor fused right into the juicy chicken. Serve this flavor-packed baked sweet and sour chicken over rice garnished with some sesame seeds and chopped green onions.

Ingredients

2 large eggs, beaten

1 lb boneless, skinless chicken breasts, cut into 1” chunks

½ c. cornstarch

¼ c. vegetable oil

Kosher salt and freshly ground black pepper, to taste

SWEET AND SOUR SAUCE:

1 tbsp soy sauce

¾ c. sugar

¼ c. ketchup

½ tsp garlic powder

½ c. apple cider vinegar

How to make Baked Sweet and Sour Chicken

Step 1: Prepare the oven. Preheat it to 325 degrees F. Using a nonstick spray, lightly grease a baking dish.

Step 2: In a large bowl, place the sugar, vinegar, ketchup, soy sauce, and garlic powder. Mix well and set aside. Sprinkle the chicken with salt and pepper.

Step 3: Place the chicken in a large bowl. Season with salt and pepper. Add the cornstarch and gently toss to coat the chicken. Into the eggs, coat the chicken one piece at a time.

Step 4: In a large saucepan, heat the vegetable oil. Once the oil is hot, add the chicken to the pan and cook for about 1 to 2 minutes until golden brown. To a paper towel-lined plate, transfer the cooked chicken to drain the excess oil.

Step 5: To the prepared baking dish, place the chicken and drizzle with sweet and sour cream. Bake in the preheated oven and bake for about 55 minutes, flipping the chicken every 15 minutes to ensure that the chicken will be evenly coated.

Step 6: Remove from the oven when done and serve the baked sweet and sour chicken immediately. Enjoy!

Baked Sweet and Sour Chicken

Rebecca Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr, 20 mins | Yield: 4 servings This homemade version of the popular take-out dish baked sweet… General Recipes Baked Sweet and Sour Chicken European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large eggs, beaten
• 1 lb boneless, skinless chicken breasts, cut into 1” chunks
• ½ c. cornstarch
• ¼ c. vegetable oil
• Kosher salt and freshly ground black pepper, to taste
• SWEET AND SOUR SAUCE:
• 1 tbsp soy sauce
• ¾ c. sugar
• ¼ c. ketchup
• ½ tsp garlic powder
• ½ c. apple cider vinegar

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees F. Using a nonstick spray, lightly grease a baking dish.

Step 2: In a large bowl, place the sugar, vinegar, ketchup, soy sauce, and garlic powder. Mix well and set aside. Sprinkle the chicken with salt and pepper.

Step 3: Place the chicken in a large bowl. Season with salt and pepper. Add the cornstarch and gently toss to coat the chicken. Into the eggs, coat the chicken one piece at a time.

Step 4: In a large saucepan, heat the vegetable oil. Once the oil is hot, add the chicken to the pan and cook for about 1 to 2 minutes until golden brown. To a paper towel-lined plate, transfer the cooked chicken to drain the excess oil.

Step 5: To the prepared baking dish, place the chicken and drizzle with sweet and sour cream. Bake in the preheated oven and bake for about 55 minutes, flipping the chicken every 15 minutes to ensure that the chicken will be evenly coated.

Step 6: Remove from the oven when done and serve the baked sweet and sour chicken immediately. Enjoy!

Prep time: 15 mins | Cook time: 10 mins | Rise time: 1 hr | Total time: 1 hr 25 mins | Servings: 14

These are the best Cheesy Garlic Breadsticks! Made with homemade pizza crust and a few toppings. Serve these cheesy goodness breadsticks with your favorite pasta for a restaurant-quality meal at home!

Ingredients

Dough:

1 ½ tbsp olive oil

1 ⅛ tsp active dry yeast

¾ c. warm water

1 tsp granulated sugar

½ tsp white vinegar

1 ½ – 2 c. bread flour, or all-purpose flour

¾ tsp salt

Topping:

2 cloves garlic, minced

1 ½ tbsp salted butter

1 ¼ c. shredded mozzarella cheese

⅓ c. freshly grated Parmesan cheese

How to make Cheesy Garlic Breadsticks

Step 1: Place half a cup of warm water, sugar, and yeast in a stand mixer. Mix well and allow the mixture to rest for about 5 minutes. Next, add the rest of the 1/4 c. warm water, olive oil, salt, and vinegar.

Step 2: Whisk the ingredients at medium-low speed. Slowly add the flour. Knead using your knuckles for a couple of minutes or until the dough is slightly sticky and smooth. Using a dry towel, cover the bowl and let the dough rest for an hour in a warm place.

Step 3: Prepare the oven. Preheat it to 475 degrees F with a pizza stone inside. You can also use an upside-down cookie sheet instead of a pizza stone. Gently punch the dough. On a counter, lay a large piece of parchment paper. Spread the dough using a rolling pin or your hands into about a 1/3-inch thick rectangle.

Step 4: Place the melted butter and garlic in a small bowl. Mix well, then evenly spread the mixture over the dough up to the edges. Sprinkle with Parmesan and mozzarella on top.

Step 5: To the hot pizza stone in the oven, transfer the dough. Bake for about 8 to 12 minutes or until bubbly and golden.

Step 6: Remove from the oven when done and serve the breadsticks with your favorite dipping sauce, such as ranch or marinara sauce. Enjoy!

Notes:

Make the dough about 3 to 4 hours before baking the breadsticks, and simply keep it in the fridge to rise.

If planning to freeze, prep the dough and grease with non-stick cooking spray. Place the dough in a freezer-safe bag and freeze for up to 2 to 3 months.

Cheesy Garlic Breadsticks

Rebecca Prep time: 15 mins | Cook time: 10 mins | Rise time: 1 hr | Total time: 1 hr 25 mins | Servings: 14 These are the best Cheesy Garlic… General Recipes Cheesy Garlic Breadsticks European Print This

Serves: 14 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Dough:
• 1 ½ tbsp olive oil
• 1 ⅛ tsp active dry yeast
• ¾ c. warm water
• 1 tsp granulated sugar
• ½ tsp white vinegar
• 1 ½ – 2 c. bread flour, or all-purpose flour
• ¾ tsp salt
• Topping:
• 2 cloves garlic, minced
• 1 ½ tbsp salted butter
• 1 ¼ c. shredded mozzarella cheese
• ⅓ c. freshly grated Parmesan cheese

Instructions

Step 1: Place half a cup of warm water, sugar, and yeast in a stand mixer. Mix well and allow the mixture to rest for about 5 minutes. Next, add the rest of the 1/4 c. warm water, olive oil, salt, and vinegar.

Step 2: Whisk the ingredients at medium-low speed. Slowly add the flour. Knead using your knuckles for a couple of minutes or until the dough is slightly sticky and smooth. Using a dry towel, cover the bowl and let the dough rest for an hour in a warm place.

Step 3: Prepare the oven. Preheat it to 475 degrees F with a pizza stone inside. You can also use an upside-down cookie sheet instead of a pizza stone. Gently punch the dough. On a counter, lay a large piece of parchment paper. Spread the dough using a rolling pin or your hands into about a 1/3-inch thick rectangle.

Step 4: Place the melted butter and garlic in a small bowl. Mix well, then evenly spread the mixture over the dough up to the edges. Sprinkle with Parmesan and mozzarella on top.

Step 5: To the hot pizza stone in the oven, transfer the dough. Bake for about 8 to 12 minutes or until bubbly and golden.

Step 6: Remove from the oven when done and serve the breadsticks with your favorite dipping sauce, such as ranch or marinara sauce. Enjoy!

Notes

Make the dough about 3 to 4 hours before baking the breadsticks, and simply keep it in the fridge to rise. If planning to freeze, prep the dough and grease with non-stick cooking spray. Place the dough in a freezer-safe bag and freeze for up to 2 to 3 months.

Total prep time: 30-40 mins | Servings: 6

This Panera Broccoli Cheddar Soup is a delicious, comforting soup. It is easily made with simple ingredients like flour, broccoli, and cheese. A simple dinner that you can make in no time.

Summer time is over, and it is starting to get chilly. Soup season is fast approaching. Last night, I made this Panera Broccoli Cheddar Soup, and as expected, it was a blast! This soup is low calories with only 417 calories per serving.

This delicious soup tastes exactly like Panera. Nutritious, delicious, and will warm you up from inside and out. This Panera broccoli cheddar soup is one of my ultimate favorite soup recipes. It is Indeed a must-try and a keeper!

Ingredients

1 c. of diced onion

⅓ c. of chopped celery

¼ c. and 1 tablespoon of unsalted butter

2 c. of milk

1 c. of matchstick carrots

2 c. of cooked and chopped broccoli florets

¼ c. of all-purpose flour

2 c. of shredded sharp cheddar cheese

Salt and pepper to taste

2 c. of chicken broth

HOW TO MAKE PANERA BROCCOLI CHEDDAR SOUP

Step 1: In a saucepan, melt 1 tbsp butter over medium heat. Once the butter has melted, add the onions and celery to the pan and cook until softened. Set aside when done.

Step 2: To the saucepan, add 1/4 c. butter and 1/4 c. flour. Mix well. Cook for about 3 minutes while stirring constantly.

Step 3: To the pan, stir in the milk and chicken broth. To taste, season with salt and pepper. Put the lid on and let everything simmer for approximately 15 minutes.

Step 4: Then, add the carrots along with the broccoli, onions, and celery. Replace the lid and continue to simmer for additional 15 minutes.

Step 5: Stir in the cheddar cheese until completely melted.

Step 6: Take the pan off the heat and serve the Panera Broccoli Cheddar Soup right away. Enjoy!

Nutritional Facts:

Per serving: CALORIES: 413 | TOTAL FAT: 31g | CHOLESTEROL: 90 mg | SODIUM: 610 mg | CARBOHYDRATES: 19g | FIBER: 3g | SUGAR: 7g | PROTEIN: 17g

PANERA BROCCOLI CHEDDAR SOUP

Rebecca Total prep time: 30-40 mins | Servings: 6 This Panera Broccoli Cheddar Soup is a delicious, comforting soup. It is easily made with simple ingredients like flour, broccoli, and cheese.… General Recipes PANERA BROCCOLI CHEDDAR SOUP European Print This

Serves: 6 Prep Time: 30 mins- 40 mins

Nutrition facts: 413 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. of diced onion
• ⅓ c. of chopped celery
• ¼ c. and 1 tablespoon of unsalted butter
• 2 c. of milk
• 1 c. of matchstick carrots
• 2 c. of cooked and chopped broccoli florets
• ¼ c. of all-purpose flour
• 2 c. of shredded sharp cheddar cheese
• Salt and pepper to taste
• 2 c. of chicken broth

Instructions

Step 1: In a saucepan, melt 1 tbsp butter over medium heat. Once the butter has melted, add the onions and celery to the pan and cook until softened. Set aside when done.

Step 2: To the saucepan, add 1/4 c. butter and 1/4 c. flour. Mix well. Cook for about 3 minutes while stirring constantly.

Step 3: To the pan, stir in the milk and chicken broth. To taste, season with salt and pepper. Put the lid on and let everything simmer for approximately 15 minutes.

Step 4: Then, add the carrots along with the broccoli, onions, and celery. Replace the lid and continue to simmer for additional 15 minutes.

Step 5: Stir in the cheddar cheese until completely melted.

Step 6: Take the pan off the heat and serve the Panera Broccoli Cheddar Soup right away. Enjoy!

This stuffed pepper soup is a hearty, comforting soup with all the flavors of our favorite stuffed bell pepper. This simple soup is made with just basic ingredients such as tomatoes, ground beef, and rice. A scrumptious soup with bold, exciting flavors.

This stuffed pepper soup is one of the coziest soup recipes. This has a home-style flavor that reminds us of our childhood. The peppers and tomatoes have a faintly sweet flavor that blends well with the flavor of the beef. This is like a traditional stuffed pepper in a soup form.

The rice gives this soup some body and great texture making this soup a satisfying weeknight dinner option.

This stuffed pepper soup has been one of my favorites and go-to for so many years. This soup is not only delightfully filling, but incredibly easy to throw together. Ladle the soup into bowls and serve with fresh bread or with a side salad or roasted veggies.

Ingredients

1 lb of ground sirloin

1 c. white rice

1 green bell pepper, chopped

1 c. of finely diced onion

1/4 tsp dried thyme

1 (15 oz.) can of tomato sauce

Salt and pepper to taste

1 (14 oz.) can of chicken broth

1 (29 oz.) can of diced tomatoes

1/4 tsp dried sage

HOW TO MAKE STUFFED PEPPER SOUP

Step 1: In a large stock pot, drain the grease from the meat. Then, add the pepper and onion. Cook for a few minutes until the onion is slightly transparent but not brown.

Step 2: To the pot, add the tomatoes along with the broth, tomato sauce, sage, thyme, and other ingredients. Season with salt and pepper. Put the lid on and gently boil for about 30 to 45 minutes or until the peppers have softened.

Step 3: In two cups of water, boil the rice and cook until done.

Note:

Feel free to add extra pepper depending on how you want your soup to taste. Or simply omit the pepper if preferred.

STUFFED PEPPER SOUP

Rebecca This stuffed pepper soup is a hearty, comforting soup with all the flavors of our favorite stuffed bell pepper. This simple soup is made with just basic ingredients such as… General Recipes STUFFED PEPPER SOUP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 lb of ground sirloin
• 1 c. white rice
• 1 green bell pepper, chopped
• 1 c. of finely diced onion
• 1/4 tsp dried thyme
• 1 (15 oz.) can of tomato sauce
• Salt and pepper to taste
• 1 (14 oz.) can of chicken broth
• 1 (29 oz.) can of diced tomatoes
• 1/4 tsp dried sage

Instructions

Step 1: In a large stock pot, drain the grease from the meat. Then, add the pepper and onion. Cook for a few minutes until the onion is slightly transparent but not brown.

Step 2: To the pot, add the tomatoes along with the broth, tomato sauce, sage, thyme, and other ingredients. Season with salt and pepper. Put the lid on and gently boil for about 30 to 45 minutes or until the peppers have softened.

Step 3: In two cups of water, boil the rice and cook until done.

Notes

Feel free to add extra pepper depending on how you want your soup to taste. Or simply omit the pepper if preferred.

This beef stroganoff is a wonderful weeknight meal that you can easily make in a crockpot. It is a filling, creamy, and tender stew. A comforting meal with a mouth-tender stewing of beef, onion, and mushrooms in a delightfully creamy sauce.

Ingredients

1-1/2 lbs boneless beef chuck eye roast (trim the fat), cut into 2” cubes

1 can less-sodium beef broth, divided

8 oz. old-fashioned wide egg noodles

1 tablespoon vegetable oil

8 oz. button mushrooms, sliced

1/2 c. red wine

1 medium yellow onion, thinly sliced

4 garlic cloves, minced

1 tablespoon Worcestershire sauce

3 tablespoons cornstarch

1 tablespoon Dijon mustard

4 oz. cream cheese, cut into 1” cubes

1 c. sour cream

2 tablespoons chopped fresh parsley, for garnish (optional)

2 teaspoons kosher salt, divided

1/2 teaspoon ground black pepper, divided

HOW TO MAKE CROCK POT BEEF STROGANOFF

Step 1: In a covered container, reserve a half cup of broth and place it in the fridge until ready to use.

Step 2: Sprinkle both sides of the beef with 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add half of the beef and cook for about 6 to 8 minutes or until all sides are browned, turning the beef often. To a crockpot, transfer the beef. Do the same for the rest of the beef.

Step 3: In the same skillet, add the onion and mushrooms. Cook for about 8 to 10 minutes or until the mushrooms are well browned, stirring often. Mix in half tsp salt and 1/4 tsp pepper. Add this to the crockpot.

Step 4: Into the pan, pour in the red wine and deglaze the pan. Pour this into the crockpot.

Step 5: To the crockpot, add the garlic, mustard, Worcestershire sauce, and beef broth. Stir well. Put the lid on and set to cook for 8 hours on low or 4 hours on high.

Step 6: take the lid off and coarsely break the beef up using a wooden spoon.

Step 7: Mix the cornstarch with the reserved half cup broth in a small bowl until smooth. Into the beef mixture in the crockpot, stir in the cornstarch mixture.

Step 8: If needed, return the crockpot to the High setting. Replace the lid and continue to cook for another 15 to 20 minutes or until the sauce has thickened.

Step 9: In the meantime, cook the noodles following the package directions until al dente. Drain when done.

Step 10: To the crockpot, add the cream cheese and sour cream. Stir well until blended, and the cream cheese has melted.

Step 11: Serve the beef stroganoff right away over noodles

CROCK POT BEEF STROGANOFF

Rebecca This beef stroganoff is a wonderful weeknight meal that you can easily make in a crockpot. It is a filling, creamy, and tender stew. A comforting meal with a mouth-tender… General Recipes CROCK POT BEEF STROGANOFF European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-1/2 lbs boneless beef chuck eye roast (trim the fat), cut into 2” cubes
• 1 can less-sodium beef broth, divided
• 8 oz. old-fashioned wide egg noodles
• 1 tablespoon vegetable oil
• 8 oz. button mushrooms, sliced
• 1/2 c. red wine
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 3 tablespoons cornstarch
• 1 tablespoon Dijon mustard
• 4 oz. cream cheese, cut into 1” cubes
• 1 c. sour cream
• 2 tablespoons chopped fresh parsley, for garnish (optional)
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon ground black pepper, divided

Instructions

Step 1: In a covered container, reserve a half cup of broth and place it in the fridge until ready to use.

Step 2: Sprinkle both sides of the beef with 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add half of the beef and cook for about 6 to 8 minutes or until all sides are browned, turning the beef often. To a crockpot, transfer the beef. Do the same for the rest of the beef.

Step 3: In the same skillet, add the onion and mushrooms. Cook for about 8 to 10 minutes or until the mushrooms are well browned, stirring often. Mix in half tsp salt and 1/4 tsp pepper. Add this to the crockpot.

Step 4: Into the pan, pour in the red wine and deglaze the pan. Pour this into the crockpot.

Step 5: To the crockpot, add the garlic, mustard, Worcestershire sauce, and beef broth. Stir well. Put the lid on and set to cook for 8 hours on low or 4 hours on high.

Step 6: take the lid off and coarsely break the beef up using a wooden spoon.

Step 7: Mix the cornstarch with the reserved half cup broth in a small bowl until smooth. Into the beef mixture in the crockpot, stir in the cornstarch mixture.

Step 8: If needed, return the crockpot to the High setting. Replace the lid and continue to cook for another 15 to 20 minutes or until the sauce has thickened.

Step 9: In the meantime, cook the noodles following the package directions until al dente. Drain when done.

Step 10: To the crockpot, add the cream cheese and sour cream. Stir well until blended, and the cream cheese has melted.

Step 11: Serve the beef stroganoff right away over noodles

Prep time: 5 mins | Cook time: 15 mins | Servings: 20

These scrumptious fudge only take five minutes to whip up! This recipe has been one of the easiest fudge recipes I’ve tried. All you need to make these melt-in-your-mouth fudge are simple ingredients such as chocolate chips, evaporated milk, marshmallows, and chopped nuts, among some of the basic pantry ingredients. I prefer throwing a big batch, especially during Christmas as I also love packing these fudge in cute jars (stick personalized notes on each jar) and give as a gift.

This Paula Deen’s 5-Minute Fudge reminds me of pecan pie. Frankly, this tastes exactly like pecan pie! It is a facile microwave fudge recipe that you can make at any time. This tasty fudge is excellent for holiday platters and gift-giving. This recipe has been one of my top favorites for years! My go-to whenever I am craving something sweet that I can easily and quickly make at home.

I love this fudge. I have been making this for years. Simple to make requires just basic ingredients, and guarantees to come out perfect always! It is unbelievable how I can whip this up with minimal effort, while everyone thinks that I spend all my energy making this fudge.

Ingredients

2/3 c. evaporated milk

1 and ⅔ c. white sugar

1 tbsp unsalted butter

1 (6 oz.) package of milk chocolate chips

1 tsp pure vanilla extract

16 large marshmallows

1 c. chopped nuts

½ tsp salt

HOW TO MAKE PAULA DEEN’S 5-MINUTES FUDGE

Step 1: In a saucepan, add the sugar, milk, butter, and salt. Cook for about 5 minutes, stirring continuously.

Step 2: Next, add the chocolate chips while stirring constantly until the chocolate chips have melted. Take the pan off the heat, then stir in the marshmallows, vanilla, and nuts.

Step 3: Into an 8-inch pan, pour the mixture and let it cool. Once set, slice the fudge into squares. Enjoy!

PAULA DEEN’S 5-MINUTES FUDGE

Rebecca Prep time: 5 mins | Cook time: 15 mins | Servings: 20 These scrumptious fudge only take five minutes to whip up! This recipe has been one of the easiest… General Recipes PAULA DEEN’S 5-MINUTES FUDGE European Print This

Serves: 20 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2/3 c. evaporated milk
• 1 and ⅔ c. white sugar
• 1 tbsp unsalted butter
• 1 (6 oz.) package of milk chocolate chips
• 1 tsp pure vanilla extract
• 16 large marshmallows
• 1 c. chopped nuts
• ½ tsp salt

Instructions

Step 1: In a saucepan, add the sugar, milk, butter, and salt. Cook for about 5 minutes, stirring continuously.

Step 2: Next, add the chocolate chips while stirring constantly until the chocolate chips have melted. Take the pan off the heat, then stir in the marshmallows, vanilla, and nuts.

Step 3: Into an 8-inch pan, pour the mixture and let it cool. Once set, slice the fudge into squares. Enjoy!

Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Serving: 4-6

My family adores this pizza burger pie. It’s one of their most requested and the best pie recipe I’ve ever tried! This is perfect for an easy weeknight dinner and excellent to serve on any occasion. From simple pizza bread crust to the delicious flavors of the hot beef – this pizza burger pie will no doubt become one of the most requested dishes of your family.

I like this pizza burger pie as is, but you are welcome to make modifications. Like replacing the beef with chicken. I have tried this, and it works! You can even use leftover rotisserie or grilled chicken. For the kids, you can serve this pizza burger pie with some fries or wedges along the side. I recommend garnishing this pie with some herbs such as basil or thyme. I promise this makes a whole lot of difference! I prefer a little bit of kick so I add some red pepper flakes on top. You can even add your ave veggies or pizza toppings such as mushrooms, bell peppers, olives, and others. As for the sauces, you can swap them with chipotle or barbecue sauce. This recipe is fun, changeable, and uncomplicated.

Ingredients

1 egg

1 ½ c. all-purpose flour

1 teaspoon sugar

½ c. water

½ c. sour cream

¼ c. shortening

1 c. shredded mozzarella cheese

2 ¼ teaspoons active dry yeast

Filling:

1 tablespoon minced onion

½ teaspoon dry Italian seasoning

1 pound of ground beef

4 ounces canned sliced mushrooms, optional

¾ c. tomato paste

1 teaspoon table salt

1/4 teaspoon black pepper

How to make Pizza Burger Pie

Step 1: To make the filling, whisk the flour, yeast, sugar, and salt in a medium mixing bowl until blended. In a saucepan, heat the sour cream over medium heat. Pour in the water and add the shortening. Cook at 120 to 130 degrees F. Next, add the flour mixture and egg. Beat by hand until the mixture is lightly smooth.

Step 2: Into a greased pie pan, spread the mixture and top with cheese. Place in the oven and bake for about 30 to 35 minutes at 375 degrees F or until lightly golden brown.

Step 3: Slice and serve the pizza burger pie immediately. Enjoy!

Pizza Burger Pie

Rebecca Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Serving: 4-6 My family adores this pizza burger pie. It’s one of their most requested… General Recipes Pizza Burger Pie European Print This

Serves: 4-6 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 1 ½ c. all-purpose flour
• 1 teaspoon sugar
• ½ c. water
• ½ c. sour cream
• ¼ c. shortening
• 1 c. shredded mozzarella cheese
• 2 ¼ teaspoons active dry yeast
• Filling:
• 1 tablespoon minced onion
• ½ teaspoon dry Italian seasoning
• 1 pound of ground beef
• 4 ounces canned sliced mushrooms, optional
• ¾ c. tomato paste
• 1 teaspoon table salt
• 1/4 teaspoon black pepper

Instructions

Step 1: To make the filling, whisk the flour, yeast, sugar, and salt in a medium mixing bowl until blended. In a saucepan, heat the sour cream over medium heat. Pour in the water and add the shortening. Cook at 120 to 130 degrees F. Next, add the flour mixture and egg. Beat by hand until the mixture is lightly smooth.

Step 2: Into a greased pie pan, spread the mixture and top with cheese. Place in the oven and bake for about 30 to 35 minutes at 375 degrees F or until lightly golden brown.

Step 3: Slice and serve the pizza burger pie immediately. Enjoy!

PREP TIME: 20 mins | COOK TIME: 10 mins | TOTAL TIME: 30 mins | SERVINGS: 6

Easy and quick, this bacon cheeseburger pie is a delicious family meal that is sure to be a big hit! All you need are simple ingredients and thirty minutes to make this scrumptious bacon cheeseburger pie. If you have any leftovers, keep them in an airtight container and store them in the fridge for up to 2-3 days. You can also freeze the pie for an even quicker meal.

INGREDIENTS

1 pound cooked extra lean ground beef

1 package Pillsbury reduced fat crescent rolls

2 tablespoons mustard I used honey Dijon

1/4 c. panko crumbs

2 tablespoons ketchup

4 slices bacon, cooked (I use Oscar Mayer center cut, 2 slices

2/3 c. reduced-fat shredded grated cheese – I use a 3 cheese blend

How to make Bacon cheeseburger pie

Step 1: In a pan, cook the ground beef until browned. Drain when done. Then, cook the bacon and drain the excess grease.

Step 2: Prepare the oven. Preheat it to 350 degrees F. Ready an 8-inch pie dish. Grease and set aside.

Step 3: In the prepared pie plate, spread the crescent rolls. Slightly trim the edges if needed to completely cover the entire dish.

Step 4: Place in the preheated oven and bake the dough for about 5 minutes.

Step 5: Place the cooked ground beef, ketchup, mustard, panko crumbs, 1/3 c cheese, and 2 slices of crumbled cooked bacon in a bowl. Make sure to set aside 1/3 of the cheese and 2 slices of crumbled-cooked bacon. Mix well until combined.

Step 6: Into the dough shell, place the beef mixture and top with the rest of the cheese and crumbled bacon. Place in the preheated oven and bake for about 8 to 10 minutes.

Step 7: Remove from the oven when done and slice the pie into 6 pieces. Serve right away. Enjoy!

NOTES:

Personal Points: 8

Smart Points – Blue/Green/Purple: 8

Points Plus: 7

8 personal points and freestyle SP on all 3 MyWW programs or 7 points plus (old program)

Nutrition Facts:

Per serving. Calories 295 Fat 10.3g Sat fat 4.2g Carbs 24.9g Fiber 1g  Sugar 5.6g Protein 24.2g

Bacon cheeseburger pie

Rebecca PREP TIME: 20 mins | COOK TIME: 10 mins | TOTAL TIME: 30 mins | SERVINGS: 6 Easy and quick, this bacon cheeseburger pie is a delicious family meal that… General Recipes Bacon cheeseburger pie European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 295 calories 10.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound cooked extra lean ground beef
• 1 package Pillsbury reduced fat crescent rolls
• 2 tablespoons mustard I used honey Dijon
• 1/4 c. panko crumbs
• 2 tablespoons ketchup
• 4 slices bacon, cooked (I use Oscar Mayer center cut, 2 slices
• 2/3 c. reduced-fat shredded grated cheese - I use a 3 cheese blend

Instructions

Step 1: In a pan, cook the ground beef until browned. Drain when done. Then, cook the bacon and drain the excess grease.

Step 2: Prepare the oven. Preheat it to 350 degrees F. Ready an 8-inch pie dish. Grease and set aside.

Step 3: In the prepared pie plate, spread the crescent rolls. Slightly trim the edges if needed to completely cover the entire dish.

Step 4: Place in the preheated oven and bake the dough for about 5 minutes.

Step 5: Place the cooked ground beef, ketchup, mustard, panko crumbs, 1/3 c cheese, and 2 slices of crumbled cooked bacon in a bowl. Make sure to set aside 1/3 of the cheese and 2 slices of crumbled-cooked bacon. Mix well until combined.

Step 6: Into the dough shell, place the beef mixture and top with the rest of the cheese and crumbled bacon. Place in the preheated oven and bake for about 8 to 10 minutes.

Step 7: Remove from the oven when done and slice the pie into 6 pieces. Serve right away. Enjoy!

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

Savory and aromatic pepper steak made with simple ingredients. The perfect weeknight dinner with juicy, tender steak and bell peppers coated in rich umami, peppery flavored sauce.

Ingredients

6 teaspoons vegetable oil, divided

1 tablespoon minced garlic

1 ¼ pound top sirloin steak

⅓ c. low-sodium chicken broth

1 tablespoon rice vinegar

3 tablespoons soy sauce

1 tablespoon granulated sugar

2 teaspoons dark sesame oil

1 tablespoon cornstarch

1 green bell pepper, chopped into bite-size pieces

1 red bell pepper, chopped into bite-size pieces

6 green onions, white portions sliced, green portion chopped into 2” pieces

¼ c. Shaoxing wine

1 tablespoon peeled and minced fresh ginger

Salt

2 teaspoons cracked black pepper

How to make the Best Ever Pepper Steak

Step 1: Place the steak on a cutting board and tent it with plastic wrap. Using the flat side of a meat mallet, pound the steak. Into 1/3 inch thick strips, slice the steak to about 2 inches long. Using paper towels, pat dries the steak and separate the pieces that are sticking together. Set aside.

Step 2: In a mixing bowl, place the chicken broth, Shaoxing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil, and cornstarch. Mix well until combined and set aside.

Step 3: On moderately high heat, preheat a non-stick skillet. Add 2 teaspoons vegetable oil, then add half of the steak. Quickly spread the steak into a single layer with enough space in between. Lightly sprinkle the steak with salt.

Step 4: Sear the steak on the first side for about 45 to 60 seconds until browned. Quickly flip and sear the other side for an additional 45 to 60 seconds until brown. To a sheet, foil or plate, transfer the steak.

Step 5: Repeat with 2 tbsp vegetable oil and the rest of the steak. To the empty skillet, add the last 2 tbsp of oil and heat over moderately high heat. Then, add the bell peppers. Saute for about 3 to 4 minutes or until slightly tender, stirring often.

Step 6: To the skillet, add the green onions along with garlic and ginger. Saute for another minute. Give the sauce mixture a final stir and pour this into the skillet. Let everything cook until the sauce has thickened and the steak is done.

Step 7: Take the skillet off the heat and serve the pepper steak warm. Enjoy!

Nutrition Facts:

Calories: 341Kcl, Fat: 13g20%, Saturated Fat: 7g44%, Cholesterol: 84mg28%, Sodium: 847mg37%, Potassium: 806mg23%, Carbohydrates: 15g5%, Fiber: 3g13%, Sugar: 7g8%, Protein: 35g70%, Vitamin C: 100mg121%, Calcium: 66mg7%, Iron 3mg17%

Best Ever Pepper Steak

Rebecca Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins | Servings: 4 Savory and aromatic pepper steak made with simple ingredients. The perfect weeknight dinner… General Recipes Best Ever Pepper Steak European Print This

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

Nutrition facts: 341 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 teaspoons vegetable oil, divided
• 1 tablespoon minced garlic
• 1 ¼ pound top sirloin steak
• ⅓ c. low-sodium chicken broth
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon granulated sugar
• 2 teaspoons dark sesame oil
• 1 tablespoon cornstarch
• 1 green bell pepper, chopped into bite-size pieces
• 1 red bell pepper, chopped into bite-size pieces
• 6 green onions, white portions sliced, green portion chopped into 2” pieces
• ¼ c. Shaoxing wine
• 1 tablespoon peeled and minced fresh ginger
• Salt
• 2 teaspoons cracked black pepper

Instructions

Step 1: Place the steak on a cutting board and tent it with plastic wrap. Using the flat side of a meat mallet, pound the steak. Into 1/3 inch thick strips, slice the steak to about 2 inches long. Using paper towels, pat dries the steak and separate the pieces that are sticking together. Set aside.

Step 2: In a mixing bowl, place the chicken broth, Shaoxing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil, and cornstarch. Mix well until combined and set aside.

Step 3: On moderately high heat, preheat a non-stick skillet. Add 2 teaspoons vegetable oil, then add half of the steak. Quickly spread the steak into a single layer with enough space in between. Lightly sprinkle the steak with salt.

Step 4: Sear the steak on the first side for about 45 to 60 seconds until browned. Quickly flip and sear the other side for an additional 45 to 60 seconds until brown. To a sheet, foil or plate, transfer the steak.

Step 5: Repeat with 2 tbsp vegetable oil and the rest of the steak. To the empty skillet, add the last 2 tbsp of oil and heat over moderately high heat. Then, add the bell peppers. Saute for about 3 to 4 minutes or until slightly tender, stirring often.

Step 6: To the skillet, add the green onions along with garlic and ginger. Saute for another minute. Give the sauce mixture a final stir and pour this into the skillet. Let everything cook until the sauce has thickened and the steak is done.

Step 7: Take the skillet off the heat and serve the pepper steak warm. Enjoy!

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 4

I am a big fan of this Mexican Pasta Shell with Ground Beef. This is a fantastic meal that I can easily and quickly make at any time. And also a great make-ahead dinner option.

Ingredients

¼ c. oil

1.5 lbs ground beef

Garlic clove

Sazon perfecta seasoning

2 c. medium-size pasta shells

4 tbsp granulated knorr tomato bouillon

4 c. water

2 tbsp granulated knorr chicken bouillon

3 diced serrano chiles

1 can of Rotel

A handful of chopped cilantro

Half of an onion

2 packets of the red sazon

1 bay leaf

Black pepper

Garlic and onion powder to taste

How to make Mexican Pasta Shells with Ground Beef

Step 1: In a skillet, cook the ground beef, chopped garlic, black pepper, and Sazon perfecta seasoning.

Step 2: Meanwhile, drizzle 1/4 c oil in a deep skillet. Add the brown pasta shells.

Step 3: Once the ground beef is done, drain the excess grease and add the ground beef mixture to the pasta shells along with 4 c water, 2 tbsp granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tbsp granulated knorr tomato bouillon. Next, add the half chopped onion, a can of Rotel, chopped cilantro, 2 packets of red Sazon, 1 bay leaf, and garlic. You can also add onion powder according to your preference.

Step 4: Stir well. Put the lid on and cook over medium-high heat until the shells are al dente.

Notes:

For a vegetarian variety, omit the meat and use black beans or quinoa instead. You can also use plant-based cheese.

You can swap the ground beef with ground chicken or ground turkey.

If desired, you can also add extra veggies such as black beans, diced carrots, or red onion.

If you want to spice this dish up, add some diced jalapeno, cayenne pepper, or red pepper flakes.

In an airtight container, keep any leftovers and store them in the fridge for up to 5 days.

To reheat from freezing, place the frozen Mexican pasta shell with ground beef in a baking dish with salsa and cheese. Bake for about 45 to 60 minutes until bubbling and completely warmed.

Nutrition Facts:

Calories 439 Kcal, Fat: 29g, Saturated Fat: 12g, Trans Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Cholesterol: 88 mg, Sodium: 886 mg, Potassium: 459 mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 6g, Protein: 22g, Vitamin C: 2mg, Calcium: 156 mg, Iron: 3 mg.

Mexican Pasta Shells with Ground Beef

Rebecca Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 4 I am a big fan of this Mexican Pasta Shell with Ground Beef.… General Recipes Mexican Pasta Shells with Ground Beef European Print This

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

Nutrition facts: 439 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c. oil
• 1.5 lbs ground beef
• Garlic clove
• Sazon perfecta seasoning
• 2 c. medium-size pasta shells
• 4 tbsp granulated knorr tomato bouillon
• 4 c. water
• 2 tbsp granulated knorr chicken bouillon
• 3 diced serrano chiles
• 1 can of Rotel
• A handful of chopped cilantro
• Half of an onion
• 2 packets of the red sazon
• 1 bay leaf
• Black pepper
• Garlic and onion powder to taste

Instructions

Step 1: In a skillet, cook the ground beef, chopped garlic, black pepper, and Sazon perfecta seasoning.

Step 2: Meanwhile, drizzle 1/4 c oil in a deep skillet. Add the brown pasta shells.

Step 3: Once the ground beef is done, drain the excess grease and add the ground beef mixture to the pasta shells along with 4 c water, 2 tbsp granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tbsp granulated knorr tomato bouillon. Next, add the half chopped onion, a can of Rotel, chopped cilantro, 2 packets of red Sazon, 1 bay leaf, and garlic. You can also add onion powder according to your preference.

Step 4: Stir well. Put the lid on and cook over medium-high heat until the shells are al dente.

Notes

For a vegetarian variety, omit the meat and use black beans or quinoa instead. You can also use plant-based cheese. You can swap the ground beef with ground chicken or ground turkey. If desired, you can also add extra veggies such as black beans, diced carrots, or red onion. If you want to spice this dish up, add some diced jalapeno, cayenne pepper, or red pepper flakes. In an airtight container, keep any leftovers and store them in the fridge for up to 5 days. To reheat from freezing, place the frozen Mexican pasta shell with ground beef in a baking dish with salsa and cheese. Bake for about 45 to 60 minutes until bubbling and completely warmed.