General Recipes

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

This easy dish is ready to be devoured in just half an hour of cooking time! Enjoy the creamy sauce of this Garlic Shrimp Pasta! You will be so glad that you tried this recipe!

Ingredients:

5 cloves garlic, minced

1/4 c dry white wine such as Sauvignon Blanc (or substitute low-sodium chicken broth)

1 lb. fresh or frozen raw shrimp, peeled, tails removed (if frozen, thaw in the refrigerator overnight before using)

1/2-1 tsp crushed red pepper flakes divided (use less if sensitive to spice; 1 tsp will have a good kick)

2 tbsp extra-virgin olive oil divided

3 tbsp freshly grated Parmesan cheese, plus additional as desired

1 tsp kosher salt, divided

1 tsp black pepper, divided

1 shallot, peeled and diced

Zest and juice of 1 large or 2 small lemons

24 oz of mixed vegetables of your choice, fresh or frozen. If frozen, thaw and drain

2 tbsp chopped fresh parsley, plus additional as desired

8 oz. whole-wheat linguine or similar thin pasta noodles

Directions:

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

Make sure to set aside 1/4 cup of the pasta water for later use.

Use paper towels to pat dry the washed shrimp.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add shallot and sauté for about 2 minutes or until soft. Add the garlic and sauté for a minute or just until aromatic.

Add the shrimp, 1/2 tsp black pepper, 1/4 red pepper, and 1/2 tsp salt. Stir and cook for about 3 minutes, then move them to a clean plate.

In the same empty skillet, add 1 tbsp olive oil and allow it to become hot. Add the veggies, 1/2 tsp salt, 1/2 tsp red pepper, and 1/2 tsp black pepper. Stir-fry for about 5 minutes.

Add the wine and deglaze the skillet by scraping the sides and bottom. Simmer for a few minutes to remove the alcohol contents.

Add the shrimp back into the skillet with the sauce, then toss to coat. Cook for 2 minutes.

Add lemon juice and lemon zest, then stir to combine.

Add the cooked pasta, then toss to coat. Add the reserved pasta water if needed. Remove from the heat.

Top each serving with parsley and Parmesan cheese.

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: 1(of 4) CALORIES: 408 kcal | CARBOHYDRATES: 53g | PROTEIN: 28g | FAT: 10g | SATURATED FAT: 2g | POLYUNSATURATED FAT: 1g | MONOUNSATURATED FAT: 6g | TRANS FAT: 0.01g | CHOLESTEROL: 146mg | POTASSIUM: 619mg | FIBER: 1g | SUGAR: 1g | VITAMIN A: 2415IU | VITAMIN C: 44mg | CALCIUM: 156mg | IRON: 4mg

Prep Time: 9 mins | Cook Time: 6 mins | Total Time: 15 mins | Yield: 3 to 4 Servings

In just 15 minutes of preparation and cooking time, these Garlic Butter Chicken Bites are ready for serving! Dinner with your loved ones will surely be amazing! All you need to do is to follow these easy steps, and you are good to go. Enjoy!

Ingredients:

2 tablespoons finely chopped fresh parsley

1 tablespoon olive oil

2 tablespoons all-purpose flour

Salt and freshly ground black pepper

1 1/4-pound boneless, skinless chicken breasts, cut into 1 1/4-inch piece

1 1/2 tablespoons minced fresh garlic (4 cloves)

1 1/2 teaspoons Italian seasoning

3 tablespoons unsalted butter, divided

Directions:

Use paper towels to pat dry the chicken breasts.

In a mixing bowl, add flour, 1/2 tsp pepper, 3/4 tsp salt, and Italian seasoning. Whisk everything until well incorporated.

Sprinkle the flour mixture over the chicken breasts, then rub each to coat.

Place a 12-inch non-stick skillet on the stove and turn the heat to medium-high. Add 1 tablespoon of butter and 1 tablespoon of olive oil, then allow them to become hot.

Add the seasoned chicken breasts into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Make sure to leave a small space between each chicken to cool them all evenly.

Add the rest of the butter and allow it to melt.

Add parsley and garlic, then stir and cook for about a minute or just until aromatic. Dish out!

Serve right away. Enjoy!

Notes:

Serve this with steamed veggies, rice, etc.

Feel free to add more parsley 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 394 | Calories from Fat 189 | Fat 21g 32% | Saturated Fat 9g 56% | Cholesterol 151mg 50% | Sodium 422mg 18% | Potassium 784mg 22% | Carbohydrates 8g 3% | Fiber 1g 4% | Sugar 1g 1% | Protein 42g 84% | Vitamin A 1242IU 25% | Vitamin C 18mg 22% | Calcium 54mg 5% | Iron 2mg 11%

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

You need this recipe in your life! This Tomato, Ricotta Tart is total comfort food for the whole family! Enjoy the summer flavors in this tart!

Ingredients:

FOR THE CRUST:

¼ tsp baking powder

¼ tsp ground black pepper

¼ c extra virgin olive oil

1 ¼ c all-purpose flour

¼ tsp kosher salt

2 tbsp pine nuts, lightly toasted and coarsely chopped

3 tbsp ice water

FOR THE FILLING:

¾ c part-skim ricotta cheese

½ tsp kosher salt

½ c chopped fresh basil, divided

2 cloves garlic, minced

½ c Gruyere cheese, shredded, divided

1 large Egg, lightly beaten

1 lb. fresh tomatoes, seeded and cut into 1/4-inch-thick slices

Directions:

Prepare the oven and preheat it to 225 degrees C or 450 degrees F.

Apply cooking spray to the inside of a 9-inch pie pan.

Add pine nuts, baking powder, flour, pepper, and salt to the food processor. Pulse a few times until well incorporated.

In a mixing bowl, add water and olive oil. Stir to combine.

Add the mixture into the food processor, then pulse again until a crumbly dough forms. Transfer it to the prepared pan.

Spread it to the sides and bottom.

Place the pan in the preheated oven and bake the dough for 10 minutes or until done. Let it cool at room temperature.

Add 1/4 cup of gruyere cheese, egg, garlic, salt, 1/4 of the basil, and ricotta cheese into a mixing bowl. Whisk everything until well incorporated. Add the mixture on top of the prepared dough and spread it evenly.

Add the tomato slices, overlappingly around the ricotta mixture layer. Sprinkle the rest of the gruyere cheese on top.

Place it in the oven and bake for about 25 minutes or until the top turns golden brown. Remove from the oven.

Sprinkle the rest of the basil on top to garnish and slice into even pieces.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Serving: 1 SLICE | Calories: 229 KCAL | Carbohydrates: 18 G | Protein: 9 G | Fat: 14 G | Fiber: 1 G | Sugar: 2 G

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings

These Tuscan Style Stuffed Mushrooms are simply the best! I’ve been making this dish for years now, and I’m still in love with it to this day! You need this recipe in your life, I’m telling you! Ready in just 35 minutes. Enjoy!

Ingredients:

Mushrooms:

½ teaspoon dried thyme

4 Portobello mushrooms

1 large Egg

¼ teaspoon garlic salt

½ teaspoon dried paprika

2 tablespoons olive oil

60 grams of soft goat cheese – use a vegetarian version if required

50 grams of fresh baby spinach

3 tablespoons plain – (all-purpose) flour (replace with gluten-free flour blend if needed)

30 grams Parmesan cheese – grated (use a vegetarian hard cheese if required, as Parmesan isn’t vegetarian)

¼ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon dried oregano

Sauce:

½ teaspoon dried oregano

90 ml white wine

1 tablespoon olive oil

2 cloves garlic – peeled and minced

1 teaspoon paprika

1 tablespoon chopped parsley

120 ml vegetable stock

1 brown onion – peeled and sliced

A pinch of salt and pepper

1 medium courgetti – zucchini, chopped into chunks

50 g Parmesan cheese – grated (use a vegetarian hard cheese if required, as Parmesan isn’t vegetarian)

1 red bell pepper – de-seeded and sliced

90 g fresh baby spinach

90 ml double (heavy) cream

160 g sun-dried tomatoes – I like the bright red one from the deli counter

Directions:

Mushrooms:

Remove the stalk of each mushroom by cutting it. Chop them finely and set them aside.

Crack the egg into a mixing bowl and whisk it until creamy.

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

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

Toss the mushrooms into the bowl with the beaten egg, then into the flour mixture. Shake off any excess and put them into the pan. Cook for a few minutes until all sides turn golden brown. Move them onto a tray.

In the same pan, add spinach, a bit of water, salt, and pepper. Cook the spinach until wilted.

Chop the goat cheese into small cuts and scatter them on top of the mushrooms followed by the spinach, Parmesan cheese, and paprika.

Sauce:

In the same pan over medium heat, add oil and allow it to become hot. Add the onion and sauté for a few minutes until translucent.

Add the chopped mushroom stalks, sun-dried tomatoes, garlic, paprika, Courgetti, oregano, and red pepper. Stir and cook for about 2 minutes.

Stir in the wine to combine and simmer for 2 minutes. Add salt, pepper, and vegetable stock. Stir and simmer for 5 more minutes.

Grill the mushrooms for about 2 to 3 minutes or until the cheese has melted completely.

Add cream, spinach, and Parmesan cheese to the sauce. Stir to combine. Add the mushrooms and cook for 3 more minutes.

Remove from the heat.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Nutrition Facts:

Calories: 509 kcal | Carbohydrates: 40g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 953mg | Potassium: 2175mg | Fiber: 8g | Sugar: 21g | Vitamin A: 5930IU | Vitamin C: 76.1mg | Calcium: 377mg | Iron: 6.7mg

Rebecca Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings These Tuscan Style Stuffed Mushrooms are simply the best! I’ve been making… General Recipes Tuscan Style Stuffed Mushrooms Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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

Loaded with delicious flavors, this Cashew Chicken is something you will crave all the time! It will only take you 20 minutes to prepare and cook this. Serve it in lettuce wraps. You are so in for a treat!

Ingredients:

1/4 c hoisin sauce

1 tbsp rice vinegar

3/4 c unsalted cashews

1 c low-sodium chicken broth

5 green onions, chopped, divided

2 lbs. of boneless, skinless chicken breasts, cut into small pieces

1/2 tsp freshly grated ginger

1 head of green leafy lettuce (romaine, bib, or butter)

salt and freshly ground black pepper

2 tsp sesame oil or substitute canola oil

2 tbsp low-sodium soy sauce

1-2 tsp Sriracha hot sauces to taste

3 cloves garlic, minced

2 tbsp cornstarch

Directions:

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

Add cornstarch, ginger, vinegar, soy sauce, chicken stock, and hoisin sauce into a mixing bowl. Stir everything to combine.

Place a large skillet on the stove and turn the heat to medium. Drizzle a bit of oil and allow it to become hot.

Add the chicken pieces into the hot skillet, then cook for about 5 minutes or until brown. Add garlic and sauté for a minute or just until aromatic.

Turn the heat down to low, then pour in the sauce and stir to combine. Make sure to scrape the bottom of the skillet to get the browned bits.

Stir in the sriracha, most of the green onions, and cashews to combine. Remove from the heat.

Sprinkle the rest of the green onions on top to garnish.

Serve in cold lettuce cups. Enjoy!

Notes:

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

Nutrition Facts:

Calories: 400 kcal | Carbohydrates: 20g | Protein: 44g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 833mg | Potassium: 1056mg | Fiber: 2g | Sugar: 7g | Vitamin A: 715IU | Vitamin C: 11.3mg | Calcium: 55mg | Iron: 3mg

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

Baked to perfection for almost 2 hours, you can expect only the good flavors in this Shepherd’s Pie! You will not be disappointed with this pie at all. Enjoy!

Ingredients:

Mashed Potato Topping

¼ to ½ c milk

salt and pepper, to taste

4 tbsp butter

2 lbs. potatoes, peeled and cut into big chunks

¼ c sour cream

Filling

2 tbsp flour

½ c beef broth

1 lb. ground beef

1 tbsp tomato paste

1 small onion, diced

1 tsp rosemary

½ tsp thyme

1 tbsp Worcestershire sauce

2 c frozen peas, carrots, and corn medley

1 bay leaf

2 cloves garlic, minced

Directions:

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

In a large pot with boiling water, add the potatoes and cook for a few minutes until tender. Drain and put them into a large mixing bowl.

Add milk, salt, pepper, butter, and sour cream into the bowl with the potatoes. Mash them until well incorporated.

Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the onions and garlic, then sauté for a few minutes. Discard any accumulated fat.

Stir in 2 cups of frozen veggies and cook for a few minutes until cooked through. Make sure to stir from time to time.

Whisk in flour until well combined with the rest of the ingredients.

Stir in the tomato paste and cook for about a minute.

Add the rosemary, bay leaf, beef broth, thyme, and Worcestershire sauce. Stir everything until well blended.

Simmer the mixture for a few minutes, then turn the heat down to low and cook for a few more minutes. Remove from the heat.

Discard the bay leaf, then transfer everything into a 9×13-inch baking dish and spread it evenly.

Add the mashed potatoes on top of the meat mixture and spread it evenly. Bake for half an hour or until the top turns golden brown.

Serve and enjoy!

Nutrition Facts:

Calories: 261 kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 4mg

Shepherd’s Pie

Rebecca Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 10 Servings Baked to perfection for almost 2 hours, you can expect… General Recipes Shepherd’s Pie European Print This

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

Nutrition facts: 261 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Mashed Potato Topping
• ¼ to ½ c milk
• salt and pepper, to taste
• 4 tbsp butter
• 2 lbs. potatoes, peeled and cut into big chunks
• ¼ c sour cream
• Filling
• 2 tbsp flour
• ½ c beef broth
• 1 lb. ground beef
• 1 tbsp tomato paste
• 1 small onion, diced
• 1 tsp rosemary
• ½ tsp thyme
• 1 tbsp Worcestershire sauce
• 2 c frozen peas, carrots, and corn medley
• 1 bay leaf
• 2 cloves garlic, minced

Instructions

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

In a large pot with boiling water, add the potatoes and cook for a few minutes until tender. Drain and put them into a large mixing bowl.

Add milk, salt, pepper, butter, and sour cream into the bowl with the potatoes. Mash them until well incorporated.

Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the onions and garlic, then sauté for a few minutes. Discard any accumulated fat.

Stir in 2 cups of frozen veggies and cook for a few minutes until cooked through. Make sure to stir from time to time.

Whisk in flour until well combined with the rest of the ingredients.

Stir in the tomato paste and cook for about a minute.

Add the rosemary, bay leaf, beef broth, thyme, and Worcestershire sauce. Stir everything until well blended.

Simmer the mixture for a few minutes, then turn the heat down to low and cook for a few more minutes. Remove from the heat.

Discard the bay leaf, then transfer everything into a 9x13-inch baking dish and spread it evenly.

Add the mashed potatoes on top of the meat mixture and spread it evenly. Bake for half an hour or until the top turns golden brown.

Serve and enjoy!

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 to 6 Servings

This Creamy Garlic Butter Chicken is packed with incredible flavors that you and your loved ones are going to enjoy! Ready in just 20 minutes, you have got to give this recipe a try. Enjoy!

Ingredients:

1 c chicken broth

1 1/2 pounds chicken quarters, cut and separate the thighs and drumsticks

3 dashes of cayenne pepper

4 tbsp unsalted butter, melted

Salt

Ground black pepper

2 tbsp grated Parmesan cheese

1/4 c heavy whipping cream

1/4 tsp salt or more to taste

1 tbsp chopped parsley

15 cloves garlic, peeled and top trimmed off

Directions:

Sprinkle salt and pepper over the chicken thighs, then rub each to coat.

Place a skillet on the stove and turn the heat to medium. Drizzle a bit of oil and allow it to become hot.

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

In the empty skillet, add butter and allow it to melt. Add garlic and sauté for a minute or just until aromatic.

Add the Parmesan cheese, heavy whipping cream, and chicken broth. Deglaze by scraping the bottom of the skillet. Stir to combine all the ingredients.

Add the chicken thighs back into the skillet, then toss until coated with the sauce. Season with salt and cayenne pepper to taste.

Turn the heat down to low, then simmer for a few minutes to cook the chicken thighs.

Remove the skillet from the heat. Sprinkle freshly chopped parsley on top to garnish.

Serve over cooked pasta noodles. Enjoy!

Notes:

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

Nutrition Facts:

Amount Per Serving: Calories448 | Total Fat31g | Saturated Fat13g | Trans Fat0g | Unsaturated Fat16g | Cholesterol188mg | Sodium511mg | Carbohydrates4g | Fiber0g | Sugar1g | Protein38g

CREAMY GARLIC BUTTER CHICKEN

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 to 6 Servings This Creamy Garlic Butter Chicken is packed with incredible flavors… General Recipes CREAMY GARLIC BUTTER CHICKEN European Print This

Serves: 4-6 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 448 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c chicken broth
• 1 1/2 pounds chicken quarters, cut and separate the thighs and drumsticks
• 3 dashes of cayenne pepper
• 4 tbsp unsalted butter, melted
• Salt
• Ground black pepper
• 2 tbsp grated Parmesan cheese
• 1/4 c heavy whipping cream
• 1/4 tsp salt or more to taste
• 1 tbsp chopped parsley
• 15 cloves garlic, peeled and top trimmed off

Instructions

Sprinkle salt and pepper over the chicken thighs, then rub each to coat.

Place a skillet on the stove and turn the heat to medium. Drizzle a bit of oil and allow it to become hot.

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

In the empty skillet, add butter and allow it to melt. Add garlic and sauté for a minute or just until aromatic.

Add the Parmesan cheese, heavy whipping cream, and chicken broth. Deglaze by scraping the bottom of the skillet. Stir to combine all the ingredients.

Add the chicken thighs back into the skillet, then toss until coated with the sauce. Season with salt and cayenne pepper to taste.

Turn the heat down to low, then simmer for a few minutes to cook the chicken thighs.

Remove the skillet from the heat. Sprinkle freshly chopped parsley on top to garnish.

Serve over cooked pasta noodles. Enjoy!

Notes

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: 45 mins | Total Time: 1 hr 5 mins | Yield: 10 Serving

This Spaghetti Casserole is total comfort food for this whole family! It only requires very simple ingredients and is ready in just about an hour. Try it now!

Ingredients:

26 oz. spaghetti sauce (1 jar)

8 oz. cream cheese

1 lb. ground beef (you could also use ground turkey)

¼ c sour cream

1 c shredded cheddar cheese

¼ c butter (softened)

8 oz. cottage cheese

8 oz. spaghetti noodles (uncooked)

Directions:

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

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

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

Add the pasta to the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

In a mixing bowl, add cream cheese, cottage cheese, and sour cream. Stir everything until well incorporated.

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

Stir in the spaghetti sauce to the skillet until well blended with the ground beef.

Spread 1/2 of the cooked noodles in the prepared baking pan, followed by the cheese mixture. Make sure to cover the noodles entirely.

Add the other half of the noodles over the cheese mixture, followed by the meat sauce.

Place the pan in the preheated oven and bake the casserole for 30 minutes.

Scatter the cheddar cheese on top and bake for 15 more minutes or until the cheese turns golden brown. Remove the casserole from the oven.

Serve and enjoy!

Nutrition Facts:

Calories: 414 kcal | Carbohydrates: 23 g | Protein: 19 g | Fat: 28 g | Saturated Fat: 14 g | Cholesterol: 88 mg | Sodium: 689 mg | Potassium: 491 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 946 IU | Vitamin C: 5 mg | Calcium: 153 mg | Iron: 2 mg

Million Dollar Casserole (Spaghetti Casserole) Recipe

Rebecca Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 10 Serving This Spaghetti Casserole is total comfort food for this whole… General Recipes Million Dollar Casserole (Spaghetti Casserole) Recipe European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 414 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 26 oz. spaghetti sauce (1 jar)
• 8 oz. cream cheese
• 1 lb. ground beef (you could also use ground turkey)
• ¼ c sour cream
• 1 c shredded cheddar cheese
• ¼ c butter (softened)
• 8 oz. cottage cheese
• 8 oz. spaghetti noodles (uncooked)

Instructions

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

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

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

Add the pasta to the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

In a mixing bowl, add cream cheese, cottage cheese, and sour cream. Stir everything until well incorporated.

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

Stir in the spaghetti sauce to the skillet until well blended with the ground beef.

Spread 1/2 of the cooked noodles in the prepared baking pan, followed by the cheese mixture. Make sure to cover the noodles entirely.

Add the other half of the noodles over the cheese mixture, followed by the meat sauce.

Place the pan in the preheated oven and bake the casserole for 30 minutes.

Scatter the cheddar cheese on top and bake for 15 more minutes or until the cheese turns golden brown. Remove the casserole from the oven.

Serve and enjoy!

Prep Time: 25 mins | Cook Time: 40 mins | Total Time: 1 hr 5 mins | Yield: 8 Servings

This cheesy treat is ready in just about an hour of preparation and cooking time! You will surely love this incredible casserole! Just follow these easy steps and you are good to go. Enjoy!

Ingredients:

1 1/2 c finely shredded sharp cheddar

1 1/2 c finely shredded Monterey Jack Cheese

3 cloves garlic, minced

1 c long-grain white rice (uncooked)

1 medium onion, chopped

1/2 tsp paprika

1 (15 oz.) can of tomato sauce

1 medium head of green cabbage, chopped

1-pound lean ground beef

1 (14.5 oz.) can of low-sodium beef broth

2 tbsp olive oil

1/2 tsp onion powder

1/4 tsp ground cayenne pepper

2 tbsp brown sugar

Directions:

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

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

Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the onion, then sauté for a few more minutes until soft. Add the garlic and saute for about a minute or just until aromatic. Remove any accumulated grease.

Add the rice, tomato sauce, beef broth, onion powder, paprika, brown sugar, and cayenne. Stir everything until well blended.

Simmer for about 20 minutes or until the rice is cooked through.

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

Add the cabbage slices into the hot skillet, then cook for about 5 minutes or until soft. Transfer them into the prepared casserole dish and spread them evenly to the bottom.

Add half of the ground beef mixture over the cabbage followed by 1/2 of the cheese mixture.

In the same empty skillet, add 1 tbsp of olive oil and allow it to become hot. Add the rest of the cabbage and cook for 5 minutes or until soft. Transfer it to the casserole dish on top of the cheese layer.

Add the rest of the beef mixture on top, followed by the rest of the cheese. Cover it with foil.

Place the casserole dish in the preheated oven and bake for about 20 minutes.

Remove the foil cover and bake for 20 more minutes or until the cheese turns golden brown.

Remove from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Nutrition Facts:

Total Fat 19g 24% Cholesterol 73.7mg 25% Sodium 428.5mg 19% Total Carbohydrate 14.9g 5% Sugars 5.8g Protein 24.8g 50% Vitamin A15% Vitamin C10%

CABBAGE ROLL CASSEROLE

Rebecca Prep Time: 25 mins | Cook Time: 40 mins | Total Time: 1 hr 5 mins | Yield: 8 Servings This cheesy treat is ready in just about an hour… General Recipes CABBAGE ROLL CASSEROLE European Print This

Serves: 8 Prep Time: 25 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c finely shredded sharp cheddar
• 1 1/2 c finely shredded Monterey Jack Cheese
• 3 cloves garlic, minced
• 1 c long-grain white rice (uncooked)
• 1 medium onion, chopped
• 1/2 tsp paprika
• 1 (15 oz.) can of tomato sauce
• 1 medium head of green cabbage, chopped
• 1-pound lean ground beef
• 1 (14.5 oz.) can of low-sodium beef broth
• 2 tbsp olive oil
• 1/2 tsp onion powder
• 1/4 tsp ground cayenne pepper
• 2 tbsp brown sugar

Instructions

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

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

Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the onion, then sauté for a few more minutes until soft. Add the garlic and saute for about a minute or just until aromatic. Remove any accumulated grease.

Add the rice, tomato sauce, beef broth, onion powder, paprika, brown sugar, and cayenne. Stir everything until well blended.

Simmer for about 20 minutes or until the rice is cooked through.

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

Add the cabbage slices into the hot skillet, then cook for about 5 minutes or until soft. Transfer them into the prepared casserole dish and spread them evenly to the bottom.

Add half of the ground beef mixture over the cabbage followed by 1/2 of the cheese mixture.

In the same empty skillet, add 1 tbsp of olive oil and allow it to become hot. Add the rest of the cabbage and cook for 5 minutes or until soft. Transfer it to the casserole dish on top of the cheese layer.

Add the rest of the beef mixture on top, followed by the rest of the cheese. Cover it with foil.

Place the casserole dish in the preheated oven and bake for about 20 minutes.

Remove the foil cover and bake for 20 more minutes or until the cheese turns golden brown.

Remove from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

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

This delicious Sausage and Cabbage skillet is one to try! It will only take you 30 minutes to prepare and cook this amazing dish. All you need are these 6 basic ingredients and easy steps, and you are good to go! This is total comfort food for the whole family! Don’t wait another minute not knowing how delicious this dish is. Enjoy!

Ingredients:

1 small head of cabbage, shredded

4 fully cooked sausages, sliced into circles 1/4 inch thick

2 1/2 tablespoons olive or avocado oil

1/2 teaspoon black pepper

1 teaspoon salt

1 tablespoon garlic, minced

Directions:

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

Add the sausage slices into the hot skillet, then cook for about 2 minutes or until they turn brown. Transfer them onto a clean plate.

In the same skillet, add another tbsp of oil and allow it to become hot. Add the garlic and sauté for about a minute or until aromatic.

Stir in the shredded, crushed red pepper flakes, salt, and pepper in the skillet. Cook for 10 minutes or until the cabbage is soft.

Put the sausage slices back into the skillet, then toss to combine with the rest of the ingredients. Cook for 3 more minutes.

Season with a bit of salt if needed. Dish out!

Serve right away. Enjoy!

Notes:

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

I like to serve this with steamed rice.

To shred the cabbage:

Remove the outer leaves of the cabbage.

Slice the cabbage into 4 pieces and remove the core. Place them onto a cutting board and begin slicing them thinly.

Nutrition Facts:

Sodium: 1492mg, calcium: 94mg, vitamin c: 85mg, vitamin a: 523iu, sugar: 8g, fiber: 6g, potassium: 386mg, Cholesterol: 60mg, Calories: 308 kcal, saturated fat: 4g, fat: 21g, Protein: 16g, carbohydrates: 18g, iron: 2mg

EASY SAUSAGE & CABBAGE SKILLET

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings This delicious Sausage and Cabbage skillet is one to try! It will… General Recipes EASY SAUSAGE & CABBAGE SKILLET European Print This

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

Nutrition facts: 308 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small head of cabbage, shredded
• 4 fully cooked sausages, sliced into circles 1/4 inch thick
• 2 1/2 tablespoons olive or avocado oil
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon garlic, minced

Instructions

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

Add the sausage slices into the hot skillet, then cook for about 2 minutes or until they turn brown. Transfer them onto a clean plate.

In the same skillet, add another tbsp of oil and allow it to become hot. Add the garlic and sauté for about a minute or until aromatic.

Stir in the shredded, crushed red pepper flakes, salt, and pepper in the skillet. Cook for 10 minutes or until the cabbage is soft.

Put the sausage slices back into the skillet, then toss to combine with the rest of the ingredients. Cook for 3 more minutes.

Season with a bit of salt if needed. Dish out!

Serve right away. Enjoy!