General Recipes

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

I can’t count how many times I’ve made this delicious dish! It’s kind of like my comfort food. It will only take you 40 minutes to prepare and cook this. With simple ingredients, this recipe is surely a must-try. Enjoy!

Ingredients:

For The Chicken:

Cracked pepper

Juice half a lemon

1 tsp garlic powder

4 tbsp flour (all-purpose or tapioca)

1 tsp salt

2 large boneless and skinless chicken breasts, halved horizontally to make 4

For The Sauce:

2 tbsp minced garlic (or 6-8 cloves garlic, minced)

2 tsp oil

Lemon slices or wedges, to serve

2-3 tbsp lemon juice (adjust to your tastes)

2/3 c light cooking cream

1 tbsp butter

1¼ c chicken broth (stock)

1 tsp cornstarch (corn flour) mixed with 1 tbsp of water

2 tsp dried Italian mixed herbs

2 tbsp fresh parsley

Directions:

Sprinkle salt, pepper, and garlic powder over the chicken breasts. Rub each to coat.

Get one slice of the lemon and squeeze it on top of each fillet.

In a bowl with flour, add the chicken and toss each to coat. Remove any excess flour.

Place a large skillet on the stove and turn the heat to medium-high. Add butter and oil.

Add the chicken breasts into the hot skillet, then cook each side for 5 minutes or until they turn golden brown. Move them to a clean plate.

In the empty skillet, add garlic and onion. Sauté for a few minutes until aromatic and soft.

Turn the heat down to low, then add broth, salt, and pepper. Stir to combine. Scrape the bottom of the skillet to deglaze it.

Stir in the cream until well incorporated. Simmer everything for about 5 minutes or until thick.

Stir in the lemon juice until blended, then simmer for one more minute. Sprinkle the Italian herbs and stir to combine.

Put the chicken breasts back into the skillet and toss to coat with the sauce. Dish out!

Serve and enjoy!

Nutrition Facts:

Calories: 228 kcal | Carbohydrates: 14g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 951mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 15.8mg | Calcium: 60mg | Iron: 1.4mg

LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings I can’t count how many times I’ve made this delicious dish! It’s… General Recipes LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE European Print This

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

Nutrition facts: 228 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For The Chicken:
• Cracked pepper
• Juice half a lemon
• 1 tsp garlic powder
• 4 tbsp flour (all-purpose or tapioca)
• 1 tsp salt
• 2 large boneless and skinless chicken breasts, halved horizontally to make 4
• For The Sauce:
• 2 tbsp minced garlic (or 6-8 cloves garlic, minced)
• 2 tsp oil
• Lemon slices or wedges, to serve
• 2-3 tbsp lemon juice (adjust to your tastes)
• 2/3 c light cooking cream
• 1 tbsp butter
• 1¼ c chicken broth (stock)
• 1 tsp cornstarch (corn flour) mixed with 1 tbsp of water
• 2 tsp dried Italian mixed herbs
• 2 tbsp fresh parsley

Instructions

Sprinkle salt, pepper, and garlic powder over the chicken breasts. Rub each to coat.

Get one slice of the lemon and squeeze it on top of each fillet.

In a bowl with flour, add the chicken and toss each to coat. Remove any excess flour.

Place a large skillet on the stove and turn the heat to medium-high. Add butter and oil.

Add the chicken breasts into the hot skillet, then cook each side for 5 minutes or until they turn golden brown. Move them to a clean plate.

In the empty skillet, add garlic and onion. Sauté for a few minutes until aromatic and soft.

Turn the heat down to low, then add broth, salt, and pepper. Stir to combine. Scrape the bottom of the skillet to deglaze it.

Stir in the cream until well incorporated. Simmer everything for about 5 minutes or until thick.

Stir in the lemon juice until blended, then simmer for one more minute. Sprinkle the Italian herbs and stir to combine.

Put the chicken breasts back into the skillet and toss to coat with the sauce. Dish out!

Serve and enjoy!

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

It will only take you 40 minutes to prepare and cook this Sheet Pan Greek Chicken! You have got to give this a try if you want to taste perfection. You are so in for a treat!

Ingredients:

1 1/2 tablespoons balsamic vinegar

1 red pepper, cut into 2-inch pieces

1/4 teaspoon salt

1/4 c chopped feta (omit for Paleo/Whole30)

2 cloves garlic, crushed

1/2 c artichoke hearts

2 c cherry tomatoes

1 red onion. cut into eighths

1 lemon

2 large chicken breasts, cut in half, or 4 chicken thighs

2 tablespoons chopped fresh basil

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

2/3 c Kalamata olives

1/4 c olive oil

1 teaspoon dried oregano

1 yellow pepper, cut into 2-inch pieces

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Scatter the tomatoes, lemon wedges, artichoke hearts, red onion slices, and pepper slices onto a roasting tray.

Mix oregano, garlic, vinegar, olive oil, and paprika in a bowl.

Add 1/3 of the sauce on top of the veggies followed by salt and pepper. Toss everything until coated well.

Lay the chicken pieces over the veggies, then brush each with the sauce. Be generous!

Place the roasting tray in the preheated oven and bake everything for 25 minutes.

Remove the tray from the oven, then scatter the olives, feta, chopped basil, and the rest of the sauce on top of the chicken pieces. Bake in the oven for 10 more minutes.

Remove the tray from the oven, then sprinkle freshly chopped basil on top of the Sheet Pan with Greek Chicken to garnish.

Serve and enjoy!

Nutrition Facts:

Calories: 354 kcal | Carbohydrates: 17g | Protein: 27g | Fat: 20g | Sodium: 884mg | Fiber: 5g | Sugar: 7g

Sheet Pan Greek Chicken

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings It will only take you 40 minutes to prepare and cook this… General Recipes Sheet Pan Greek Chicken European Print This

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

Nutrition facts: 354 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 tablespoons balsamic vinegar
• 1 red pepper, cut into 2-inch pieces
• 1/4 teaspoon salt
• 1/4 c chopped feta (omit for Paleo/Whole30)
• 2 cloves garlic, crushed
• 1/2 c artichoke hearts
• 2 c cherry tomatoes
• 1 red onion. cut into eighths
• 1 lemon
• 2 large chicken breasts, cut in half, or 4 chicken thighs
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 2/3 c Kalamata olives
• 1/4 c olive oil
• 1 teaspoon dried oregano
• 1 yellow pepper, cut into 2-inch pieces

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Scatter the tomatoes, lemon wedges, artichoke hearts, red onion slices, and pepper slices onto a roasting tray.

Mix oregano, garlic, vinegar, olive oil, and paprika in a bowl.

Add 1/3 of the sauce on top of the veggies followed by salt and pepper. Toss everything until coated well.

Lay the chicken pieces over the veggies, then brush each with the sauce. Be generous!

Place the roasting tray in the preheated oven and bake everything for 25 minutes.

Remove the tray from the oven, then scatter the olives, feta, chopped basil, and the rest of the sauce on top of the chicken pieces. Bake in the oven for 10 more minutes.

Remove the tray from the oven, then sprinkle freshly chopped basil on top of the Sheet Pan with Greek Chicken to garnish.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings

These Mexican Shredded Beef Tacos are total crowd-pleasers! Made with simple ingredients, these delicious treats never fail to make our gathering extra special! This is a chuck roast cooked in a delicious sauce for more than 8 hours! Just imagine how it would taste in all those hours! Anyway, I know for sure that you are going to love this dish. Invite your friends over and surprise them with these meaty treats! You don’t need to worry about leftovers because there will be none! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

1 c beef broth

1/2 teaspoon salt

3 pounds beef chuck roast

1 tablespoon ground mild chili powder

1 white onion, diced

4 ounces tomato paste

1 teaspoon ground cumin

Optional/Toppings:

diced onions

cilantro

Cotija cheese

12 tortillas a

Directions:

Add the onions to the bottom of a 6-quart Crockpot and spread them evenly. Lay the chuck roast on top.

In a mixing bowl, add the seasonings, tomato paste, and beef broth. Stir everything until well incorporated.

Add the sauce mixture on top of the chuck roast in the crockpot. Make sure to cover it well.

Cover and seal the Crockpot, then cook everything for about 8 hours on a low setting or 4 hours on a high setting.

When the chuck roast is fork-tender, use two forks to shred it into small cuts. Dish out!

Serve right away with tortillas and your favorite toppings. Enjoy!

Notes:

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

Do not rush this dish. The longer it cooks, the more tender it gets!

Nutrition Facts:

Calories: 1000 kcal

Mexican Shredded Beef Tacos for a Crowd

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings These Mexican Shredded Beef Tacos are total crowd-pleasers! Made with… General Recipes Mexican Shredded Beef Tacos for a Crowd European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 1000 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c beef broth
• 1/2 teaspoon salt
• 3 pounds beef chuck roast
• 1 tablespoon ground mild chili powder
• 1 white onion, diced
• 4 ounces tomato paste
• 1 teaspoon ground cumin
• Optional/Toppings:
• diced onions
• cilantro
• Cotija cheese
• 12 tortillas a

Instructions

Add the onions to the bottom of a 6-quart Crockpot and spread them evenly. Lay the chuck roast on top.

In a mixing bowl, add the seasonings, tomato paste, and beef broth. Stir everything until well incorporated.

Add the sauce mixture on top of the chuck roast in the crockpot. Make sure to cover it well.

Cover and seal the Crockpot, then cook everything for about 8 hours on a low setting or 4 hours on a high setting.

When the chuck roast is fork-tender, use two forks to shred it into small cuts. Dish out!

Serve right away with tortillas and your favorite toppings. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Do not rush this dish. The longer it cooks, the more tender it gets!

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings

This Mexican Shredded Beef will surely satisfy all your cravings today! Beef roast slow-cooked to perfection for about 8 hours, well, dinner will be awesome for sure! Try this recipe now, and I promise you that it will be the best decision you will ever make. Enjoy!

Ingredients:

1 tsp ground cumin

1 tbsp lime juice

1 tsp pepper

1/2 tsp cinnamon (optional)

2 tbsp ground ancho chilis

1 large onion, sliced

4 cloves garlic, chopped

3 lbs. beef roast (such as chuck, the eye of round, etc.)

1/4 c orange juice

1 tbsp ground chipotle chilis

2 tsp cocoa powder (optional)

2 tsp salt

1 tbsp oregano

Directions:

In a mixing bowl, add ancho chilis, salt, pepper, cinnamon, cocoa, chipotle chilis, oregano, and cumin. Whisk everything until well incorporated.

Sprinkle the seasonings over the beef roast, then rub it to coat. Make sure to coat it well. Lay it on the bottom of the slow cooker.

Add the rest of the ingredients into the slow cooker and stir just until combined.

Cover and seal the slow cooker, then cook the beef roast for about 8 hours on a low setting or until fork-tender.

Remove the beef and onions from the slow cooker. Place the beef roast onto a cutting board, then use two forks to shred it into small pieces. Discard any excess fat around it.

Place a pan on the stove and turn the heat to medium-high. Stir in the sauce and simmer for a few minutes until the texture becomes a bit thick.

Remove the pan from the stove, and then add the shredded beef and toss to coat with the delicious sauce.

Serve and enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge.

Nutrition Facts:

Calories 244 | Fat 14g (Saturated 5g, Trans 0) | Cholesterol 85mg | Sodium 321mg | Carbs 4g (Fiber 1g, Sugars 1g) | Protein 24g

Mexican Shredded Beef

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings This Mexican Shredded Beef will surely satisfy all your cravings… General Recipes Mexican Shredded Beef European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 244 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp ground cumin
• 1 tbsp lime juice
• 1 tsp pepper
• 1/2 tsp cinnamon (optional)
• 2 tbsp ground ancho chilis
• 1 large onion, sliced
• 4 cloves garlic, chopped
• 3 lbs. beef roast (such as chuck, the eye of round, etc.)
• 1/4 c orange juice
• 1 tbsp ground chipotle chilis
• 2 tsp cocoa powder (optional)
• 2 tsp salt
• 1 tbsp oregano

Instructions

In a mixing bowl, add ancho chilis, salt, pepper, cinnamon, cocoa, chipotle chilis, oregano, and cumin. Whisk everything until well incorporated.

Sprinkle the seasonings over the beef roast, then rub it to coat. Make sure to coat it well. Lay it on the bottom of the slow cooker.

Add the rest of the ingredients into the slow cooker and stir just until combined.

Cover and seal the slow cooker, then cook the beef roast for about 8 hours on a low setting or until fork-tender.

Remove the beef and onions from the slow cooker. Place the beef roast onto a cutting board, then use two forks to shred it into small pieces. Discard any excess fat around it.

Place a pan on the stove and turn the heat to medium-high. Stir in the sauce and simmer for a few minutes until the texture becomes a bit thick.

Remove the pan from the stove, and then add the shredded beef and toss to coat with the delicious sauce.

Serve and enjoy!

Notes

Leftovers should be kept in an airtight container, then in the fridge.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings

You only need 5 ingredients for this casserole. Yes, you read it right! Enjoy the scrumptious flavors in each bite of this Enchilada Casserole! This recipe can yield up to 6 servings.

Ingredients:

15 oz. black beans, rinsed and drained

8 corn tortillas 6-inches

½ c tomatoes, chopped, optional topping

½ avocado, chopped, optional topping

1 c shredded Mexican cheese blend

1 lb. lean ground beef

15 oz. enchilada sauce 1 can

Directions:

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

Apply cooking spray to the inside of a 9×11-inch baking pan.

Place a large 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 and discard any fat that surfaces. Move the browned beef into a large mixing bowl.

Add 1/2 enchilada sauce and 1/2 cheese into the bowl with the ground beef. Stir everything until well incorporated.

Lay 4 tortillas at the bottom of the prepared baking dish. Add 1/2 of the beef mixture, 1/2 of the beans, and 1/4 cup of enchilada sauce on top of the tortillas and spread them evenly. Make sure to arrange them in individual layers. Repeat the process one more time.

Scatter shredded cheese on top of the last layer. Cover the entire baking dish with foil.

Place the baking dish in the preheated oven and bake the casserole for half an hour. Remove from the oven.

Serve and enjoy!

Notes:

Feel free to top each serving with avocado and tomatoes.

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

Nutrition Facts:

Calories: 397 kcal | Carbohydrates: 40 g | Protein: 30 g | Fat: 13 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 65 mg | Sodium: 812 mg | Potassium: 704 mg | Fiber: 11 g | Sugar: 6 g | Vitamin A: 729 IU | Vitamin C: 5 mg | Calcium: 180 mg | Iron: 4 mg

5 Ingredient Ground Beef Enchilada Casserole Recipe

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings You only need 5 ingredients for this casserole. Yes, you read it… General Recipes 5 Ingredient Ground Beef Enchilada Casserole Recipe European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 397 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 15 oz. black beans, rinsed and drained
• 8 corn tortillas 6-inches
• ½ c tomatoes, chopped, optional topping
• ½ avocado, chopped, optional topping
• 1 c shredded Mexican cheese blend
• 1 lb. lean ground beef
• 15 oz. enchilada sauce 1 can

Instructions

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

Apply cooking spray to the inside of a 9×11-inch baking pan.

Place a large 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 and discard any fat that surfaces. Move the browned beef into a large mixing bowl.

Add 1/2 enchilada sauce and 1/2 cheese into the bowl with the ground beef. Stir everything until well incorporated.

Lay 4 tortillas at the bottom of the prepared baking dish. Add 1/2 of the beef mixture, 1/2 of the beans, and 1/4 cup of enchilada sauce on top of the tortillas and spread them evenly. Make sure to arrange them in individual layers. Repeat the process one more time.

Scatter shredded cheese on top of the last layer. Cover the entire baking dish with foil.

Place the baking dish in the preheated oven and bake the casserole for half an hour. Remove from the oven.

Serve and enjoy!

Notes

Feel free to top each serving with avocado and tomatoes. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 5 Servings

Chicken and veggies in one dish! Dinner will be awesome if you only try this recipe! Ready in less than an hour. Enjoy!

Ingredients:

1¼ pounds boneless, skinless chicken breast, tenders, or thighs (if large, cut in half)

3 small heads of broccoli, chopped into pieces (about 4–5 c total)

3 tbsp fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)

1/2 c avocado or olive oil

1 small red onion, diced into larger chunks

3–4 medium carrots, peeled and cut into skinny sticks

1 c cherry or grape tomatoes

¼ tsp black pepper

3 tbsp balsamic vinegar

2 c button mushrooms, halved or quartered if large

½ tsp sea salt

4 garlic cloves, minced

1 tsp brown or Dijon mustard (optional)

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line with parchment paper the inside of a baking sheet.

In a mixing bowl, add mustard, salt, pepper, balsamic vinegar, oil, and basil. Stir everything until well incorporated.

In a large glass container, add the chicken and half of the balsamic sauce. Toss the chicken to coat.

Place the bowl in the fridge and marinate the chicken for at least 4 hours overnight.

Chop the veggies into small pieces, then put them into a pan aside from the tomatoes. Pour the sauce on top of the veggies, then toss to coat. Lay the chicken on top of the veggies.

Place the pan in the preheated oven and bake for 10 minutes.

Remove the veggies from the pan and bake the chicken for additional 10 minutes.

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

Serve with cooked veggies. Enjoy!

Nutrition Facts:

CALORIES: 393 | SUGAR: 7G | SODIUM: 325MG | FAT: 23G | CARBOHYDRATES: 13G | FIBER: 3G | PROTEIN: 29G

Sheet Pan Balsamic Chicken and Veggies

Rebecca Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 5 Servings Chicken and veggies in one dish! Dinner will be awesome if you… General Recipes Sheet Pan Balsamic Chicken and Veggies European Print This

Serves: 5 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 393 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1¼ pounds boneless, skinless chicken breast, tenders, or thighs (if large, cut in half)
• 3 small heads of broccoli, chopped into pieces (about 4–5 c total)
• 3 tbsp fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
• 1/2 c avocado or olive oil
• 1 small red onion, diced into larger chunks
• 3–4 medium carrots, peeled and cut into skinny sticks
• 1 c cherry or grape tomatoes
• ¼ tsp black pepper
• 3 tbsp balsamic vinegar
• 2 c button mushrooms, halved or quartered if large
• ½ tsp sea salt
• 4 garlic cloves, minced
• 1 tsp brown or Dijon mustard (optional)

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line with parchment paper the inside of a baking sheet.

In a mixing bowl, add mustard, salt, pepper, balsamic vinegar, oil, and basil. Stir everything until well incorporated.

In a large glass container, add the chicken and half of the balsamic sauce. Toss the chicken to coat.

Place the bowl in the fridge and marinate the chicken for at least 4 hours overnight.

Chop the veggies into small pieces, then put them into a pan aside from the tomatoes. Pour the sauce on top of the veggies, then toss to coat. Lay the chicken on top of the veggies.

Place the pan in the preheated oven and bake for 10 minutes.

Remove the veggies from the pan and bake the chicken for additional 10 minutes.

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

Serve with cooked veggies. Enjoy!

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings

This Chicken Stew can be cooked in one pot for only about an hour! It is loaded with amazing flavors that you and your loved ones are going to like! A must-try recipe indeed!

Ingredients:

5 c chicken broth or stock, divided

2 tablespoons all-purpose flour

2 tablespoons avocado oil, divided

1 medium sweet onion, cut into 12 wedges

Kosher salt and freshly ground black pepper

6 garlic cloves, chopped

12 ounces baby white potatoes, scrubbed and quartered

1 1/2 pounds chicken thighs, boneless, skinless, cut into 2-inch chunks

1/4 c fresh chopped parsley

1 dried bay leaf

3 medium carrots, peeled and sliced diagonally into 1/2-inch pieces

Directions:

Use paper towels to pat dry the chicken thighs, then season them with salt and pepper. Make sure to coat each well.

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

Add the chicken thighs into the hot Dutch oven, then cook all sides for 5 minutes or until they turn brown. Move them to a clean plate.

In the same pot, add the onions and carrots. Sauté for a few minutes until translucent and soft. Add the garlic and sauté just until aromatic.

Stir in 1/2 cup of chicken stock and scrape the bottom of the pot to deglaze it.

Add 1/2 cup of broth and flour into a mixing bowl, then whisk to combine. Stir the mixture into the pot together with the rest of the chicken broth.

Stir in salt, pepper, and bay leaf to combine. Let it boil, then turn the heat down to medium-low and simmer everything for 25 minutes.

Stir in the potatoes and cook for 20 minutes.

Remove the pot from the heat, then add the chopped parsley and stir to combine. Remove the bay leaf and discard it.

Dish out. Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving Size: Calories: 486 Sugar: 12.1 g Sodium: 679.7 mg Fat: 14.6 g Carbohydrates: 42.6 g Protein: 44.9 g Cholesterol: 168.8 mg

One-Pot Chicken Stew

Rebecca Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings This Chicken Stew can be cooked in one… General Recipes One-Pot Chicken Stew European Print This

Serves: 4-6 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 486 calories 14.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 c chicken broth or stock, divided
• 2 tablespoons all-purpose flour
• 2 tablespoons avocado oil, divided
• 1 medium sweet onion, cut into 12 wedges
• Kosher salt and freshly ground black pepper
• 6 garlic cloves, chopped
• 12 ounces baby white potatoes, scrubbed and quartered
• 1 1/2 pounds chicken thighs, boneless, skinless, cut into 2-inch chunks
• 1/4 c fresh chopped parsley
• 1 dried bay leaf
• 3 medium carrots, peeled and sliced diagonally into 1/2-inch pieces

Instructions

Use paper towels to pat dry the chicken thighs, then season them with salt and pepper. Make sure to coat each well.

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

Add the chicken thighs into the hot Dutch oven, then cook all sides for 5 minutes or until they turn brown. Move them to a clean plate.

In the same pot, add the onions and carrots. Sauté for a few minutes until translucent and soft. Add the garlic and sauté just until aromatic.

Stir in 1/2 cup of chicken stock and scrape the bottom of the pot to deglaze it.

Add 1/2 cup of broth and flour into a mixing bowl, then whisk to combine. Stir the mixture into the pot together with the rest of the chicken broth.

Stir in salt, pepper, and bay leaf to combine. Let it boil, then turn the heat down to medium-low and simmer everything for 25 minutes.

Stir in the potatoes and cook for 20 minutes.

Remove the pot from the heat, then add the chopped parsley and stir to combine. Remove the bay leaf and discard it.

Dish out. Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 8 mins | Total Time: 50 mins | Yield: 8 Servings

This recipe was made easy with the help of an Instant Pot! It is ready in less than an hour! You can expect only the good things about these Stuffed Shells! Meaty and cheesy, what’s not to love?

Ingredients:

15 ounces of ricotta cheese

1 Egg

1-pound lean ground beef

4 c mozzarella cheese, shredded, divided (about 1 pound)

1 tbsp Italian seasoning

2 c water

8 ounces jumbo pasta shells (conchiglie pasta)

24 ounces pasta sauce

1/2 c Parmesan cheese

1 tsp garlic powder

1 tsp salt

Directions:

Press the “Sauté” button on your Instant Pot. Add the ground beef, then cook for about 10 minutes or until crumbly and brown. Sprinkle the seasonings and salt to taste. Stir to combine.

In a mixing bowl, add 3 cups of mozzarella cheese, ricotta cheese, Parmesan cheese, and egg. Beat everything until well incorporated. Move the mixture inside a piping bag. Fill each of the pasta shells with it.

Remove any accumulated fat from the Instant Pot, then add 1/4 cup of water. Scrape the bottom to get the browned bits.

Place the stuffed pasta shells on top of the ground beef and arrange them in a single layer.

Add the pasta sauce and water. Make sure not to stir.

Cover and seal the pot, then press the “Manual” button and cook for about 8 minutes on a high setting. Let the pressure release quickly.

Add the rest of the cheese, then cover the pot again and allow it to melt for a few minutes. Give a nice stir just to combine.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1serving,Calories: 499 kcal | Carbohydrates: 30g | Protein: 38g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 1283mg | Potassium: 665mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 6mg | Calcium: 504mg | Iron: 3mg

Stuffed Shells (Instant Pot)

Rebecca Prep Time: 20 mins | Cook Time: 8 mins | Total Time: 50 mins | Yield: 8 Servings This recipe was made easy with the help of an Instant Pot!… General Recipes Stuffed Shells (Instant Pot) European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 8 mins 8 mins

Nutrition facts: 499 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 15 ounces of ricotta cheese
• 1 Egg
• 1-pound lean ground beef
• 4 c mozzarella cheese, shredded, divided (about 1 pound)
• 1 tbsp Italian seasoning
• 2 c water
• 8 ounces jumbo pasta shells (conchiglie pasta)
• 24 ounces pasta sauce
• 1/2 c Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt

Instructions

Press the "Sauté" button on your Instant Pot. Add the ground beef, then cook for about 10 minutes or until crumbly and brown. Sprinkle the seasonings and salt to taste. Stir to combine.

In a mixing bowl, add 3 cups of mozzarella cheese, ricotta cheese, Parmesan cheese, and egg. Beat everything until well incorporated. Move the mixture inside a piping bag. Fill each of the pasta shells with it.

Remove any accumulated fat from the Instant Pot, then add 1/4 cup of water. Scrape the bottom to get the browned bits.

Place the stuffed pasta shells on top of the ground beef and arrange them in a single layer.

Add the pasta sauce and water. Make sure not to stir.

Cover and seal the pot, then press the "Manual" button and cook for about 8 minutes on a high setting. Let the pressure release quickly.

Add the rest of the cheese, then cover the pot again and allow it to melt for a few minutes. Give a nice stir just to combine.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings

Dinner is served in just about an hour! This Savory Tomato, Feta, and Basil Pie is something you will crave pretty much all the time! All you need to do is to follow these easy steps for they will guide you to perfection. Enjoy!

Ingredients:

For the Tomatoes:

salt

3 large tomatoes

For the Pie Crust:

1 ¼ c flour

½ c butter

2 to 4 tbsp of ice water

¼ tsp salt

For the Pie Filling:

1 c shredded mozzarella cheese, divided

a handful of basil leaves, julienned

pepper

¾ c mayonnaise

salt

1 medium onion, diced

1 (6 oz) package of crumbled feta cheese

1 clove of garlic, minced

2 tsp extra virgin olive oil

Directions:

For the Tomatoes:

Slice the tomatoes into thin cuts. Put them into a colander and sprinkle salt on top. Drain them while you prepare the rest of the ingredients.

For the Pie Crust:

In the food processor, add salt and flour. Pulse a few times to incorporate.

Slice the butter into small cubes and put them into the food processor with the flour mixture. Pulse again to combine.

Add a bit of water, then pulse again until a dough forms.

Sprinkle flour onto a flat surface, then place the dough on it. Use your hands to shape it into a ball. Wrap it with plastic and refrigerate for half an hour.

For the Filling:

Place a skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the onions and cook for a few minutes until a bit caramelized.

Add the garlic and sauté for about a minute or just until aromatic. Stir in salt to season. Remove the skillet from the heat and allow the mixture to cool.

Remove the tomatoes from the colander and pat them dry with paper towels.

In a mixing bowl, add 1/2 cup of mozzarella cheese and mayonnaise. Stir to combine.

To Assemble:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Remove the dough from the fridge and place it onto a flat surface. Unroll it to 1/8-inch. Put it into the prepared pan and trim the sides.

Add the rest of the mozzarella cheese to the bottom of the pie followed by the caramelized onions.

Top with half of the tomatoes followed by salt and pepper.

Add 1/2 of the feta cheese on top of the tomatoes followed by basil. Repeat the layers one more time.

Place the pan in the preheated oven and bake for about 25 minutes.

Remove the pie from the oven and allow it to cool.

Serve warm. Enjoy!

Nutrition Facts:

Calories: 430 kcal

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

You might not order pizza ever again once you taste this amazing BBQ Chicken Pizza! I’m telling you; it is insanely delicious! With very simple ingredients, you can have something to love by your family! Ready in just half an hour, this recipe is surely a must-try! Don’t wait another minute not knowing how delicious this is. Start prepping now! I promise you that it is worth the effort. Enjoy!

Ingredients:

Fresh cilantro, chopped

1/4 c red onion slices

2 c mozzarella cheese

1/3 c BBQ sauce, more if needed

1-2 c shredded or sliced chicken

1 pizza dough, or flatbread

Directions:

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

Brush a pizza stone with oil.

Unroll the pizza dough and lay it onto the prepared pizza stone.

Add 1/4 cup of BBQ sauce over the pizza dough and spread it evenly. Make sure to cover it entirely.

In a mixing bowl, add shredded chicken and the rest of the BBQ sauce. Stir to combine.

Scatter the mozzarella cheese on top of the dough and make sure to cover it followed by the chicken mixture and onions.

Place the pizza stone in the preheated oven and bake the pizza for about 18 to 22 minutes or until the cheese has melted completely.

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

Serve and enjoy!

Notes:

Make sure to leave about a 1/2-inch border without the sauce

Feel free to add ranch if you prefer.

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

Nutrition Facts:

Calories: 330 kcal | Carbohydrates: 39g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 897mg | Potassium: 167mg | Fiber: 1g | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 0.8mg | Calcium: 194mg | Iron: 2.1mg

BBQ Chicken Pizza Recipe

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings You might not order pizza ever again once you taste this amazing… General Recipes BBQ Chicken Pizza Recipe European Print This

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

Nutrition facts: 330 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Fresh cilantro, chopped
• 1/4 c red onion slices
• 2 c mozzarella cheese
• 1/3 c BBQ sauce, more if needed
• 1-2 c shredded or sliced chicken
• 1 pizza dough, or flatbread

Instructions

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

Brush a pizza stone with oil.

Unroll the pizza dough and lay it onto the prepared pizza stone.

Add 1/4 cup of BBQ sauce over the pizza dough and spread it evenly. Make sure to cover it entirely.

In a mixing bowl, add shredded chicken and the rest of the BBQ sauce. Stir to combine.

Scatter the mozzarella cheese on top of the dough and make sure to cover it followed by the chicken mixture and onions.

Place the pizza stone in the preheated oven and bake the pizza for about 18 to 22 minutes or until the cheese has melted completely.

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

Serve and enjoy!

Notes

Make sure to leave about a 1/2-inch border without the sauce Feel free to add ranch if you prefer. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.