General Recipes

This Farmer’s Casserole is one of my family’s favorite breakfast casseroles. It is super easy to throw together and incredibly great if you are expecting a company.

Ingredients

8 large eggs, beaten – or, 2 c. egg substitute

1 1/2 c. shredded Pepperjack cheese

6 c. frozen, shredded hash brown potatoes

6 slices of diced cooked Canadian bacon

2 (12 cans) of evaporated milk – regular or 2%

1/4 teaspoon salt

1/4 teaspoon black pepper

2 sliced green onions

How to make Farmer’s Casserole

Step 1: Butter a 3-quart rectangular baking dish. In the bottom, evenly arrange the potatoes and sprinkle with cheese, followed by ham and green onions.

Step 2: Whisk the eggs, milk, salt, and pepper in a large mixing bowl. Then, pour this over the potato mixture.

Step 3: Tent the baking dish and place it in the fridge until ready to bake.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Remove the cover and place the baking dish in the preheated oven. Bake for about 1 hour 15 minutes or until the middle is set. Adjust the baking time to 1 hour 30 minutes, if baking the casserole chilled.

Step 6: Take the casserole out of the oven when done and allow it to stand for about 5 minutes.

Step 7: Serve and enjoy!

Notes:

For this recipe, you can use any cheese you prefer, such as Swiss, Colby, Monterey, and Sharp Cheddar.

For a little kick, you can add a bit of hot sauce to the egg mixture.

You can swap Canadian bacon with crumbled cooked breakfast sausage patties.

If desired, you can replace regular milk with evaporated milk. To prevent the casserole from getting watery, I suggest sticking to whole milk.

Frozen Potatoes O’Brien with peppers is also an amazing variety.

Pair this with veggies like mushrooms, chopped spinach, and chopped broccoli.

To freeze, tightly wrap the completely cooled casserole in plastic wrap and aluminium foil. Store in the freezer for up to 2 months. Before baking, thaw the casserole in the fridge. Take the plastic wrap off and bake the casserole for about 10 to 15 minutes at 350 degrees F.

Farmer’s Casserole

Rebecca This Farmer’s Casserole is one of my family’s favorite breakfast casseroles. It is super easy to throw together and incredibly great if you are expecting a company. Ingredients 8 large… General Recipes Farmer’s Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 large eggs, beaten – or, 2 c. egg substitute
• 1 1/2 c. shredded Pepperjack cheese
• 6 c. frozen, shredded hash brown potatoes
• 6 slices of diced cooked Canadian bacon
• 2 (12 cans) of evaporated milk – regular or 2%
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sliced green onions

Instructions

Step 1: Butter a 3-quart rectangular baking dish. In the bottom, evenly arrange the potatoes and sprinkle with cheese, followed by ham and green onions.

Step 2: Whisk the eggs, milk, salt, and pepper in a large mixing bowl. Then, pour this over the potato mixture.

Step 3: Tent the baking dish and place it in the fridge until ready to bake.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Remove the cover and place the baking dish in the preheated oven. Bake for about 1 hour 15 minutes or until the middle is set. Adjust the baking time to 1 hour 30 minutes, if baking the casserole chilled.

Step 6: Take the casserole out of the oven when done and allow it to stand for about 5 minutes.

Step 7: Serve and enjoy!

I know some people don’t like coleslaw. But I guarantee that after you’ve tried this recipe, you’ll enjoy coleslaw like I always do!

I especially love KFC’s coleslaw. Their coleslaw is famous for great reasons. I have been meaning to share this recipe and I feel that this is a perfect time. Beware, this recipe is very simple, you’ll find yourself making this over and over again! To start, all you need are just a few readily available ingredients and a large enough bowl to fit all of them. If your cravings hit, you don’t have to order take-out or drive to KFC. You can make KFC’s hit right at home!

With the same richness and amazing texture, you’ll find it hard to tell the difference. This homemade coleslaw, not only tastes like KFC, but is so amazingly easy and quick to whip up. This is a winner recipe that you can make in the comfort of your home. A very simple recipe that requires little to no effort yet guarantees the best coleslaw you’ll ever make! If you love KFC’s coleslaw, then you are in for a huge treat!

Ingredients

¼ c. well-shaken buttermilk

1 tablespoon finely grated onion

½ c. mayonnaise

⅓ c. sugar

¼ c. whole milk

¼ c. of shredded carrot

2 ½ tablespoons fresh lemon juice

1 ½ tablespoon white vinegar

8 c. of finely diced cabbage

½ teaspoon of salt

⅛ teaspoon of black pepper

How to make The Famous KFC Coleslaw

Step 1: Into a large bowl, place all the ingredients except for the cabbage and carrot. Mix well until completely blended. Then, add the cabbage and carrot. Mix well until incorporated.

Step 2: Place the bowl in the fridge and let the mixture sit there for at least 4 hours.

Step 3: Before serving, stir the coleslaw. Enjoy!

The Famous KFC Coleslaw Recipe

Rebecca I know some people don’t like coleslaw. But I guarantee that after you’ve tried this recipe, you’ll enjoy coleslaw like I always do! I especially love KFC’s coleslaw. Their coleslaw… General Recipes The Famous KFC Coleslaw Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 2.7/5

( 3 voted )

Ingredients

• ¼ c. well-shaken buttermilk
• 1 tablespoon finely grated onion
• ½ c. mayonnaise
• ⅓ c. sugar
• ¼ c. whole milk
• ¼ c. of shredded carrot
• 2 ½ tablespoons fresh lemon juice
• 1 ½ tablespoon white vinegar
• 8 c. of finely diced cabbage
• ½ teaspoon of salt
• ⅛ teaspoon of black pepper

Instructions

Step 1: Into a large bowl, place all the ingredients except for the cabbage and carrot. Mix well until completely blended. Then, add the cabbage and carrot. Mix well until incorporated.

Step 2: Place the bowl in the fridge and let the mixture sit there for at least 4 hours.

Step 3: Before serving, stir the coleslaw. Enjoy!

Active: 5 mins | Inactive: 45 mins | Servings: 6-8

My mom loves lemon bars. So, when I introduced her to this lemon pie recipe, she was hesitant at first. But when she tasted it, she instantly loved this pie! If you are constantly trying out new recipes, you should never miss this lemon pie recipe. It’s not only decadent but incredibly easy to whip up using just six simple ingredients. This dessert I made nearly from scratch. I used my blender, thus the name “Blender Lemon Pie recipe”. And because this pie is the easiest to make, this has become one of my most requested desserts!

To make things easier, I use a frozen pie shell. Place the rest of the ingredients in my blender to make the citrusy pie filling. Pop in the oven and bake. I love this pie with some dust of powdered sugar so I suggest not skipping that.

This pie is excellent if you love lemon bars. This pie tastes exactly like a lemon bar, but in pie form. It is a great summer dessert to serve on any occasion!

INGREDIENTS

1/2 c (1 stick) unsalted butter, melted

4 large eggs

1 lemon, sliced into wedges, seeds removed

1 tsp vanilla extract

powdered sugar, garnish

1 1/4 c. sugar

1 frozen pie shell

How to make Lemon Pie

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

Step 2: In a blender, place the eggs, butter, lemon slices, sugar, and vanilla extract. Pulse until you have a mostly smooth mixture.

Step 3: Into the frozen pie shell, pour the lemon filling. Place in the preheated oven and bake for about 45 minutes or until the pie is set.

Step 4: Take the pie out of the oven and allow it to cool completely.

Step 5: Before serving, dust the pie with powdered sugar. Slice and serve. Enjoy!

A Blender Lemon Pie Recipe That You Will Love

Rebecca Active: 5 mins | Inactive: 45 mins | Servings: 6-8 My mom loves lemon bars. So, when I introduced her to this lemon pie recipe, she was hesitant at first.… General Recipes A Blender Lemon Pie Recipe That You Will Love European Print This

Serves: 6-8

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 12 voted )

Ingredients

• 1/2 c (1 stick) unsalted butter, melted
• 4 large eggs
• 1 lemon, sliced into wedges, seeds removed
• 1 tsp vanilla extract
• powdered sugar, garnish
• 1 1/4 c. sugar
• 1 frozen pie shell

Instructions

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

Step 2: In a blender, place the eggs, butter, lemon slices, sugar, and vanilla extract. Pulse until you have a mostly smooth mixture.

Step 3: Into the frozen pie shell, pour the lemon filling. Place in the preheated oven and bake for about 45 minutes or until the pie is set.

Step 4: Take the pie out of the oven and allow it to cool completely.

Step 5: Before serving, dust the pie with powdered sugar. Slice and serve. Enjoy!

Total time: 45 mins | Servings: 6-8

This casserole is very irresistible, packed with amazing flavors, and a great weeknight dinner perfect for all ages!

INGREDIENTS

2 tbsp unsalted butter

2 tbsp extra-virgin olive oil

1 lb lean ground beef

8 ounces baby portobello mushrooms, sliced

4 cloves garlic, minced

1 yellow onion, finely chopped

2 tsp Italian seasoning

1 (16 ounces) package of potato dumplings or gnocchi

1 (15 ounces) can cream of mushroom soup

2 tbsp Worcestershire sauce

1 c. heavy whipping cream

kosher salt and freshly ground pepper, to taste

2 c. Swiss cheese, grated

How to make Mushroom and Swiss Cheeseburger Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick spray or butter, lightly grease a 9 x 13-inch baking dish.

Step 2: In a large pan or skillet, melt the butter over medium-high heat. Add the onion and mushrooms. Saute for about 6 to 8 minutes or until tender. To taste, season with salt and pepper. Next, add the minced garlic, stir, and cook for another 1 to 2 minutes or until aromatic. Sprinkle with Italian seasoning.

Step 3: To the pan/skillet, add the ground beef and cook until no longer pink. If needed, drain the grease. Then, stir in the Worcestershire sauce, cream of mushroom soup, and heavy whipping cream.

Step 4: Adjust the heat to medium and cook for an additional 3 to 5 minutes. Stir in the potato dumplings and cook for 5 minutes more. At this point, you can mix everything in a 9 x 13-inch casserole dish if your skillet isn’t big enough.

Step 5: Into the prepared baking dish, transfer the mixture, and top with Swiss cheese. Tent using aluminium foil and bake in the preheated oven for about 30 minutes. Uncover and broil for 2 to 3 minutes or until the cheese has browned and bubbly.

Step 6: Remove from the oven when done and serve the casserole immediately. Enjoy!

Mushroom and Swiss Cheeseburger Casserole

Rebecca Total time: 45 mins | Servings: 6-8 This casserole is very irresistible, packed with amazing flavors, and a great weeknight dinner perfect for all ages! INGREDIENTS 2 tbsp unsalted butter… General Recipes Mushroom and Swiss Cheeseburger Casserole European Print This

Serves: 6-8

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 1 lb lean ground beef
• 8 ounces baby portobello mushrooms, sliced
• 4 cloves garlic, minced
• 1 yellow onion, finely chopped
• 2 tsp Italian seasoning
• 1 (16 ounces) package of potato dumplings or gnocchi
• 1 (15 ounces) can cream of mushroom soup
• 2 tbsp Worcestershire sauce
• 1 c. heavy whipping cream
• kosher salt and freshly ground pepper, to taste
• 2 c. Swiss cheese, grated

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick spray or butter, lightly grease a 9 x 13-inch baking dish.

Step 2: In a large pan or skillet, melt the butter over medium-high heat. Add the onion and mushrooms. Saute for about 6 to 8 minutes or until tender. To taste, season with salt and pepper. Next, add the minced garlic, stir, and cook for another 1 to 2 minutes or until aromatic. Sprinkle with Italian seasoning.

Step 3: To the pan/skillet, add the ground beef and cook until no longer pink. If needed, drain the grease. Then, stir in the Worcestershire sauce, cream of mushroom soup, and heavy whipping cream.

Step 4: Adjust the heat to medium and cook for an additional 3 to 5 minutes. Stir in the potato dumplings and cook for 5 minutes more. At this point, you can mix everything in a 9 x 13-inch casserole dish if your skillet isn’t big enough.

Step 5: Into the prepared baking dish, transfer the mixture, and top with Swiss cheese. Tent using aluminium foil and bake in the preheated oven for about 30 minutes. Uncover and broil for 2 to 3 minutes or until the cheese has browned and bubbly.

Step 6: Remove from the oven when done and serve the casserole immediately. Enjoy!

Cook time: 3 hrs | Prep time: 15 mins | Serves: 10

This smothered chicken is a staple at home. My family loves every bite of this delicious fall-apart tender chicken in a creamy sauce. To make this amazing chicken dinner, all you need are a few simple ingredients and your trusty crockpot.

I love family-friendly meals that I can easily whip up without the fuss. This Southern comfort food is one of my top go-to for great reasons. I serve this smothered chicken over mashed potatoes or rice with our fave veggies on the side for a complete meal perfect for my entire family!

Ingredients

1/4 cup Gallo family wine, Pinot grigo

3 large chicken breast halves

1/4 cup heavy cream

1 tablespoon Italian seasoning

2 tablespoons flour

1 tablespoon paprika

2 cups Swanson 100% fat-free, low sodium chicken broth

2 cloves, grated garlic

1 teaspoon sea salt

1 teaspoon pepper

HOW TO MAKE CROCK POT SMOTHERED CHICKEN

Step 1: Cut off the excess skin and fat from the chicken breast. Then, lay the chicken breast on a cutting board and slice it into pieces.

Step 2: Pour 2 cups of broth and wine into a crockpot and add the chicken.

Step 3: Place the heavy cream and 2 tablespoons of flour in a bowl. Mix well and pour this over the chicken.

Step 4: Into the pot, grate the garlic, and add the seasonings.

Step 5: Set to cook on high for 3 hours or until the chicken is tender. Serve the smothered chicken immediately over rice or mashed potatoes. Enjoy!

Notes:

If you like a thicker gravy, set the chicken aside and place some of the sauce in a bowl. Whisk in around 1 tbsp or more flour until the lumps are gone. Then, pour this back into the sauce. Allow the sauce to heat while stirring until thickened.

If watching carbs, this smothered chicken is great to pair with potatoes, rice, or even mashed cauliflower.

CROCK POT SMOTHERED CHICKEN

Rebecca Cook time: 3 hrs | Prep time: 15 mins | Serves: 10 This smothered chicken is a staple at home. My family loves every bite of this delicious fall-apart tender… General Recipes CROCK POT SMOTHERED CHICKEN European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1/4 cup Gallo family wine, Pinot grigo
• 3 large chicken breast halves
• 1/4 cup heavy cream
• 1 tablespoon Italian seasoning
• 2 tablespoons flour
• 1 tablespoon paprika
• 2 cups Swanson 100% fat-free, low sodium chicken broth
• 2 cloves, grated garlic
• 1 teaspoon sea salt
• 1 teaspoon pepper

Instructions

Step 1: Cut off the excess skin and fat from the chicken breast. Then, lay the chicken breast on a cutting board and slice it into pieces.

Step 2: Pour 2 cups of broth and wine into a crockpot and add the chicken.

Step 3: Place the heavy cream and 2 tablespoons of flour in a bowl. Mix well and pour this over the chicken.

Step 4: Into the pot, grate the garlic, and add the seasonings.

Step 5: Set to cook on high for 3 hours or until the chicken is tender. Serve the smothered chicken immediately over rice or mashed potatoes. Enjoy!

Notes

If you like a thicker gravy, set the chicken aside and place some of the sauce in a bowl. Whisk in around 1 tbsp or more flour until the lumps are gone. Then, pour this back into the sauce. Allow the sauce to heat while stirring until thickened. If watching carbs, this smothered chicken is great to pair with potatoes, rice, or even mashed cauliflower.

Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins | Servings: 8

This pepperoni pizza casserole has been my family’s favorite for years! It is made with rotini, pizza sauce, dried pepperoni, and mozzarella cheese, among the other simple ingredients. This casserole is incredibly easy to throw together. A no-fuss, very simple, yet insanely delectable!

Make this pepperoni pizza casserole in under thirty minutes using only five main ingredients and impress everyone with the best pizza in a casserole! Super good, even your non-pizza lover friends or family will enjoy every bite of this delicious pizza casserole!

This pepperoni pizza casserole is a great breakfast/brunch option. This is also an amazing pick to serve on special occasions such as parties, potlucks, and holidays. If you have not tried this simple recipe yet, you should very soon! It’s a must-try and surely a keeper!

Ingredients

24 ounces of Pizza sauce

12 ounces Rotini

½ c. Whole pepperoni

1 c. Diced pepperoni

1 tsp Oregano, dried

2 ½ c. Mozzarella cheese, shredded

How to make Pepperoni Pizza Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick cooking spray, grease the casserole dish and set aside.

Step 2: Following the package directions, cook the pasta in a large pot of salted boiling water. Drain when done and place the pasta back in the pot. Then, add the pizza sauce along with the diced pepperoni and 1 1/2 c mozzarella cheese. Mix well.

Step 3: Into the prepared dish, pour the mixture, and top with the rest of the cheese, pepperoni, and a sprinkle of oregano.

Step 4: Place in the preheated oven and bake for about 7 to 10 minutes or until the cheese has melted. Remove from the oven when done, and serve the casserole right away. Enjoy!

Note:

Dice the pepperonis and keep some whole. I find it easier to eat the pepperoni when well combined into the casserole dish. Or use mini pepperoni instead.

Nutritional Facts:

Calories: 389 kcal, Carbohydrates: 37g, Protein: 19 g, Fat: 18g, Saturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 50 mg, Sodium: 1041mg, Potassium: 465 mg, Fiber: 3g, Sugar: 5g, Vitamin A: 609IU, Vitamin C: 6 mg, Calcium: 205 mg, Iron: 2 mg

Pepperoni Pizza Casserole

Rebecca Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins | Servings: 8 This pepperoni pizza casserole has been my family’s favorite for years! It is… General Recipes Pepperoni Pizza Casserole European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 389 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 24 ounces of Pizza sauce
• 12 ounces Rotini
• ½ c. Whole pepperoni
• 1 c. Diced pepperoni
• 1 tsp Oregano, dried
• 2 ½ c. Mozzarella cheese, shredded

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick cooking spray, grease the casserole dish and set aside.

Step 2: Following the package directions, cook the pasta in a large pot of salted boiling water. Drain when done and place the pasta back in the pot. Then, add the pizza sauce along with the diced pepperoni and 1 1/2 c mozzarella cheese. Mix well.

Step 3: Into the prepared dish, pour the mixture, and top with the rest of the cheese, pepperoni, and a sprinkle of oregano.

Step 4: Place in the preheated oven and bake for about 7 to 10 minutes or until the cheese has melted. Remove from the oven when done, and serve the casserole right away. Enjoy!

Notes

Dice the pepperonis and keep some whole. I find it easier to eat the pepperoni when well combined into the casserole dish. Or use mini pepperoni instead.

Total time: 20 mins | Servings: 2-4

My kids were not impressed when they saw this creamy pesto veggie skillet. I admit this is not the prettiest, but this is one of the most amazing skillet dinners I’ve made! To make this all you need are just simple ingredients that you might already have on hand. Whip this up in under thirty minutes and enjoy a life-changing weeknight meal that even your fussiest eaters will ask for over and over again!

The star of the show is of course the sauce. The sauce binds everything together and creates this beautiful and tasty skillet meal. This creamy pesto veggie skillet might not be the prettiest dinner, but it does not disappoint. You are welcome to use any vegetable combination and still expect great results!

INGREDIENTS

2 tbsp olive oil

1 clove of garlic, minced

1 jar (8 ounces) pesto sauce

2-3 medium carrots, chopped

1 medium onion, sliced

1/3 c. Parmesan cheese, grated

8 ounces of small mushrooms

Kosher salt and freshly ground pepper, to taste

1 c. heavy cream

How to make Creamy Pesto Veggie Skillet

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the onions and carrots to the skillet once the oil is hot and cook for about 5 minutes or until they begin to soften. Then, add the mushrooms and continue to cook for another 3 to 4 minutes or until the veggies are tender. Next, add the garlic and cook for an additional minute.

Step 2: To the skillet, add the pesto sauce and cream. Stir well and adjust the heat to medium. Allow everything to simmer for about 3 to 5 minutes, stirring often, until the sauce has thickened.

Step 3: Add the Parmesan cheese and stir well until melted. To taste, season with salt and pepper.

Step 4: Remove from the heat when done and serve the creamy pesto veggie skillet topped with extra Parmesan cheese. Enjoy!

Creamy Pesto Veggie Skillet

Rebecca Total time: 20 mins | Servings: 2-4 My kids were not impressed when they saw this creamy pesto veggie skillet. I admit this is not the prettiest, but this is… General Recipes Creamy Pesto Veggie Skillet European Print This

Serves: 2-4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 1 clove of garlic, minced
• 1 jar (8 ounces) pesto sauce
• 2-3 medium carrots, chopped
• 1 medium onion, sliced
• 1/3 c. Parmesan cheese, grated
• 8 ounces of small mushrooms
• Kosher salt and freshly ground pepper, to taste
• 1 c. heavy cream

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the onions and carrots to the skillet once the oil is hot and cook for about 5 minutes or until they begin to soften. Then, add the mushrooms and continue to cook for another 3 to 4 minutes or until the veggies are tender. Next, add the garlic and cook for an additional minute.

Step 2: To the skillet, add the pesto sauce and cream. Stir well and adjust the heat to medium. Allow everything to simmer for about 3 to 5 minutes, stirring often, until the sauce has thickened.

Step 3: Add the Parmesan cheese and stir well until melted. To taste, season with salt and pepper.

Step 4: Remove from the heat when done and serve the creamy pesto veggie skillet topped with extra Parmesan cheese. Enjoy!

I always love pork chop. My mom used to tell me that pork chops seem slightly tricky to get right, and I could not agree more. The secret to success is browning the pork chops before baking. It’s a proven method that I lived by for years! I have my favorite pork chop recipes, and one of them is this Parmesan baked pork chops. Incredibly easy to whip up and require only minimal prep work.

To make these Parmesan baked pork chops all you need are a few simple ingredients that you might already have on hand. Rub olive oil into the chops and make sure to coat them well in the cheese mixture. Pop in the oven, and in under an hour you have super moist, tender, and flavor-packed pork chops on your dinner table! I serve these Parmesan baked pork chops alongside my favorite steamed/roasted veggies, mashed potatoes, pasta, or even rice.

If you are searching for another great meal to add to your menu rotation, then you have to give this Parmesan baked pork chops recipe a try very soon. It’s simple, pretty straightforward, and guarantees one of the best weeknight dinners that your entire family will absolutely love!

Ingredients

1 tablespoon olive oil

4 boneless pork chops, 1/2-inch thick

1 cup Italian bread crumbs

1 cup Parmesan cheese

1 teaspoon garlic powder

1 teaspoon black pepper

How to make Parmesan Baked Pork Chops

Step 1: Place the Parmesan cheese, Italian bread crumbs, black pepper, and garlic powder on a plate. Mix well until combined.

Step 2: Drizzle the pork chops with olive oil and rub to coat. In the cheese mixture, dip the pork chops, and press the mixture to ensure the pork chops are evenly coated.

Step 3: Using tin foil, line a pan and grease with cooking spray.

Step 4: On the prepared pan, lay the pork chops. Place in the preheated 350 degrees oven and bake for about 40 to 45 minutes.

Parmesan Baked Pork Chops

Rebecca I always love pork chop. My mom used to tell me that pork chops seem slightly tricky to get right, and I could not agree more. The secret to success… General Recipes Parmesan Baked Pork Chops European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 4 boneless pork chops, 1/2-inch thick
• 1 cup Italian bread crumbs
• 1 cup Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Instructions

Step 1: Place the Parmesan cheese, Italian bread crumbs, black pepper, and garlic powder on a plate. Mix well until combined.

Step 2: Drizzle the pork chops with olive oil and rub to coat. In the cheese mixture, dip the pork chops, and press the mixture to ensure the pork chops are evenly coated.

Step 3: Using tin foil, line a pan and grease with cooking spray.

Step 4: On the prepared pan, lay the pork chops. Place in the preheated 350 degrees oven and bake for about 40 to 45 minutes.

Prep time: 25 mins | Cook time: 35 mins | Total time: 60 mins | Servings: 6

Moist, delicious meatloaf in a muffin pan. These meatloaf muffins are a fun way to enjoy our favorite. Incredibly easy to whip up, a no-fuss, and guarantee to put smiles on everyone’s faces!

Ingredients

1 ½ lb ground beef chuck

1 tbsp extra-virgin olive oil

Cooking spray, or melted butter, for greasing pan

½ c. finely chopped onion

1 medium clove garlic, finely minced

1 c. ketchup, divided

1 large egg, beaten

1 tsp Worcestershire sauce

½ tsp dried oregano

1/2 c. soft fine breadcrumbs

½ tsp dried thyme

¾ tsp kosher salt

½ tsp freshly ground black pepper

How to make Meatloaf in a muffin pan

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray or melted butter, lightly grease a muffin pan.

Step 2: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onion to the pan and cook for about 3 minutes or until lightly browned and soft.

Step 3: To the skillet, add the finely minced garlic. Continue to cook for another minute, stirring.

Step 4: In a small bowl, place the ground beef with ½ c ketchup, breadcrumbs, beaten egg, Worcestershire sauce, salt, black pepper, oregano, and thyme. Mix well until combined. Then, add the sauteed veggies and mix until incorporated. Into the prepared muffin cups, press the meat mixture.

Step 5: Place in the preheated oven and bake for about 20 minutes. Then, top each meatloaf muffin with around 1 tbsp of the rest of the ketchup. Resume baking for another 5 to 10 minutes. The meatloaf muffin is done once its internal temperature reaches at least 160 degrees F.

Notes:

Make sure to finely chop the onion and garlic to prevent the muffins from breaking.

Placing a rimmed baking pan or a sheet of foil under the muffin tin will help catch any overflow in case you overfilled the muffin cups.

Feel free to mix in other finely minced vegetables with the mixture, such as half c bell peppers or carrots.

If desired, add about 1.4 c freshly grated Parmesan or Romano cheese to the mix.

Swap ketchup with chili sauce to top the muffins.

Meatloaf in a muffin pan

Rebecca Prep time: 25 mins | Cook time: 35 mins | Total time: 60 mins | Servings: 6 Moist, delicious meatloaf in a muffin pan. These meatloaf muffins are a fun… General Recipes Meatloaf in a muffin pan European Print This

Serves: 6 Prep Time: 25 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ lb ground beef chuck
• 1 tbsp extra-virgin olive oil
• Cooking spray, or melted butter, for greasing pan
• ½ c. finely chopped onion
• 1 medium clove garlic, finely minced
• 1 c. ketchup, divided
• 1 large egg, beaten
• 1 tsp Worcestershire sauce
• ½ tsp dried oregano
• 1/2 c. soft fine breadcrumbs
• ½ tsp dried thyme
• ¾ tsp kosher salt
• ½ tsp freshly ground black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray or melted butter, lightly grease a muffin pan.

Step 2: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onion to the pan and cook for about 3 minutes or until lightly browned and soft.

Step 3: To the skillet, add the finely minced garlic. Continue to cook for another minute, stirring.

Step 4: In a small bowl, place the ground beef with ½ c ketchup, breadcrumbs, beaten egg, Worcestershire sauce, salt, black pepper, oregano, and thyme. Mix well until combined. Then, add the sauteed veggies and mix until incorporated. Into the prepared muffin cups, press the meat mixture.

Step 5: Place in the preheated oven and bake for about 20 minutes. Then, top each meatloaf muffin with around 1 tbsp of the rest of the ketchup. Resume baking for another 5 to 10 minutes. The meatloaf muffin is done once its internal temperature reaches at least 160 degrees F.

Notes

Make sure to finely chop the onion and garlic to prevent the muffins from breaking. Placing a rimmed baking pan or a sheet of foil under the muffin tin will help catch any overflow in case you overfilled the muffin cups. Feel free to mix in other finely minced vegetables with the mixture, such as half c bell peppers or carrots. If desired, add about 1.4 c freshly grated Parmesan or Romano cheese to the mix. Swap ketchup with chili sauce to top the muffins.

Meat lovers are in for a treat! These mouthwatering steak bites are perfectly seared in a garlic butter sauce. The secret to the perfect meat crust is your pan should be extremely hot! Serve these steak bites as an impressive appetizer or as a hearty dinner option over mashed potatoes.

I love steak! And whenever I want a simple, quick meat fix, this steak bites recipe is my go-to. These delicious steak bites with garlic butter are incredibly easy to throw together using only a few ingredients and in no time! This recipe is also excellent if you are looking for a fun way to serve your steak. I am pretty sure your kid will fall deep!

Whipping these steak bites up is as easy as eating them. For this recipe, I use sirloin steak as they are very tender and flavorful. Not to mention, they fit the bill. But you are welcome to use tenderloin, rib eye, or New York strip steak if desired.

Ingredients

½ – 1 pound flat iron or top sirloin steak, cut into 1” pieces

⅓ c. olive oil

½ c. soy sauce

¼ c. Worcestershire sauce

1 tsp minced garlic

1 tbsp dried parsley

1 tsp black pepper

2 tbsp dried basil

How to make Steak Bites with Garlic Butter

Step 1: In a large ziplock bag, place all the ingredients except for the steak. Seal the bag and shake to mix. Then, add the pieces of steak and close the bag. Gently shake to evenly coat the meat with the marinade. Marinate for at least 3 hours in the fridge.

Step 2: Take the pieces of steak out of the bag and shake the excess marinade off. Gently place the steak in a hot large skillet. Discard the marinade.

Step 3: Cook the steak for about 3 minutes for medium-well doneness.

Step 4: Remove from the heat when done and serve the steak bites with garlic butter right away. Enjoy!

Steak Bites with Garlic Butter

Rebecca Meat lovers are in for a treat! These mouthwatering steak bites are perfectly seared in a garlic butter sauce. The secret to the perfect meat crust is your pan should… General Recipes Steak Bites with Garlic Butter European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ – 1 pound flat iron or top sirloin steak, cut into 1” pieces
• ⅓ c. olive oil
• ½ c. soy sauce
• ¼ c. Worcestershire sauce
• 1 tsp minced garlic
• 1 tbsp dried parsley
• 1 tsp black pepper
• 2 tbsp dried basil

Instructions

Step 1: In a large ziplock bag, place all the ingredients except for the steak. Seal the bag and shake to mix. Then, add the pieces of steak and close the bag. Gently shake to evenly coat the meat with the marinade. Marinate for at least 3 hours in the fridge.

Step 2: Take the pieces of steak out of the bag and shake the excess marinade off. Gently place the steak in a hot large skillet. Discard the marinade.

Step 3: Cook the steak for about 3 minutes for medium-well doneness.

Step 4: Remove from the heat when done and serve the steak bites with garlic butter right away. Enjoy!