General Recipes

PREP TIME: 20 MINS | TOTAL TIME: 20 MINS | YIELD: 8 people

Summer is not yet over with this perfect cold side dish. It’s very easy and quick to make using only a few simple ingredients that you might already have on hand. A delicious salad that is packed with shredded cheddar cheese, bacon, green onions, and crumbled potato chips. To prevent the chips from getting soggy, add them to the salad right before serving.

Make this amazing cheddar bacon ranch pasta salad easily and in under twenty minutes. This salad is not only great for summer, but all year round! Start making this salad right away. It’s a must-try! Insanely good you might need to double the recipe as this goes out super fast!

I love salads because they are no fuss to make. I have a list of my favorite salad recipes, and this cheddar bacon ranch pasta salad is on the top of my list! My family has been enjoying this salad for years. We love it, especially during the hot weather, but we also enjoy this any time of the year.

Ingredients

1/2 c. real bacon bits

4 c fusilli noodles, uncooked

1/2 c. ranch dressing

1 bunch of green onions, chopped

2 c. shredded cheddar cheese

1 tablespoon onion powder

1 c. mayo

1 tablespoon garlic powder

1 1/2 c. Ruffles potato chips

1 teaspoon salt

1 teaspoon pepper

How to make Cheddar Bacon Ranch Pasta Salad

Step 1: Following the package directions, cook the Fusilli. When done, rinse with cold water.

Step 2: Into a large mixing bowl, place the cold pasta along with the mayo and ranch dressing. Mix well until the pasta is thoroughly coated. Next, add the shredded cheddar cheese, chopped green onions, real bacon bits, salt, pepper, onion powder, and garlic powder. Mix well until combined.

Step 3: Add the crumbled potato chips to the salad before serving. This will prevent the chips from getting soggy. Enjoy!

Cheddar Bacon Ranch Pasta Salad

Rebecca PREP TIME: 20 MINS | TOTAL TIME: 20 MINS | YIELD: 8 people Summer is not yet over with this perfect cold side dish. It’s very easy and quick to… General Recipes Cheddar Bacon Ranch Pasta Salad European Print This

Serves: 8 Prep Time: 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. real bacon bits
• 4 c fusilli noodles, uncooked
• 1/2 c. ranch dressing
• 1 bunch of green onions, chopped
• 2 c. shredded cheddar cheese
• 1 tablespoon onion powder
• 1 c. mayo
• 1 tablespoon garlic powder
• 1 1/2 c. Ruffles potato chips
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

Step 1: Following the package directions, cook the Fusilli. When done, rinse with cold water.

Step 2: Into a large mixing bowl, place the cold pasta along with the mayo and ranch dressing. Mix well until the pasta is thoroughly coated. Next, add the shredded cheddar cheese, chopped green onions, real bacon bits, salt, pepper, onion powder, and garlic powder. Mix well until combined.

Step 3: Add the crumbled potato chips to the salad before serving. This will prevent the chips from getting soggy. Enjoy!

Prep time: 15 mins | Cook time: 1 hr | Total time: 1 hr 15 mins | Servings: 6

This cheesy and hearty meatball Parmesan Soup is the best soup I’ve ever tasted! It is very comforting and incredibly delicious! Enjoy hot garnished with basil.

Ingredients

Meatballs:

1 egg, lightly beaten

1 pound ground chuck – equals 22-1½” meatballs

¼ c. Parmesan cheese, grated

1/8 tsp red pepper flakes

½ c. regular breadcrumbs

½ tsp Italian seasoning

½ tsp kosher salt

½ tsp ground black pepper

Soup:

2 tbsp butter, unsalted

2 tbsp olive oil

1 medium sweet yellow onion, diced

4 c. unsalted chicken broth

3 garlic cloves, minced

1 28-ounces can of crushed tomatoes

2 tbsp fresh basil, chopped

1 tbsp granulated sugar dissolved in 1½ c. hot water

1 tsp Italian seasoning

2 bay leaves

¼ tsp red pepper flakes

2 tsp fresh oregano, chopped (or ½ tsp dried)

8 ounces uncooked small shell pasta or your favorite small pasta

1 baguette, sliced and toasted

1/3 c. Parmesan cheese, grated

4 c. shredded Italian cheese blend or shredded mozzarella

½ tsp kosher salt

1 tsp ground black pepper

How to make Cheesy Parmesan Meatball Soup

Meatballs:

Step 1: In a large mixing bowl, mix the meatball ingredients. Then, form the mixture into about 1 1/2-inch ball. Set aside.

Soup:

Step 2: Heat the olive oil and butter in a Dutch oven or large, heavy-bottomed saucepan. Once hot, add the diced onion and saute until soft and translucent. Then, add the minced garlic and continue to cook for another 30 seconds.

Step 3: Pour in the chicken broth and add the meatballs, crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano, and red pepper flakes. Mix well and bring everything to a boil. Once boiling, decrease the heat to a simmer and cook for 30 minutes more.

Step 4: To the pot, add the dried pasta. Simmer for about 10 minutes, stirring often, until the pasta is al dente.

Step 5: Take the bay leaves out and discard them.

Step 6: Stir in 1/3 grated Parmesan cheese, put the lid on, and cook further over low heat until the cheese has melted and the soup has thickened.

To serve:

Step 7: To broil, preheat the oven. In the meantime, put the bowls on a rimmed baking sheet, evenly spaced. Into the oven-proof bowls, ladle the soup and top with 1/4 c shredded cheese. Place in the oven and broil until the cheese has melted and is bubbly.

Step 8: Before serving, garnish the Cheesy Parmesan Meatball Soup with some chopped fresh basil. Enjoy!

Nutrition Facts:

Calories: 803 kcal (40%) Carbohydrates: 53g (18%) Protein: 45g (90%) Fat: 45g (69%) Saturated Fat: 21g (131%) Cholesterol: 156mg (52%) Sodium: 1399mg (61%) Potassium: 928mg (27%) Fiber: 4g (17%) Sugar: 11g (12%) Vitamin A: 1095IU (22%) Vitamin C: 14mg (17%) Calcium: 600mg (60%) Iron: 5.2mg (29%)

Cheesy Parmesan Meatball Soup Recipe

Rebecca Prep time: 15 mins | Cook time: 1 hr | Total time: 1 hr 15 mins | Servings: 6 This cheesy and hearty meatball Parmesan Soup is the best soup… General Recipes Cheesy Parmesan Meatball Soup Recipe European Print This

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

Nutrition facts: 803 calories 45 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatballs:
• 1 egg, lightly beaten
• 1 pound ground chuck – equals 22-1½” meatballs
• ¼ c. Parmesan cheese, grated
• 1/8 tsp red pepper flakes
• ½ c. regular breadcrumbs
• ½ tsp Italian seasoning
• ½ tsp kosher salt
• ½ tsp ground black pepper
• Soup:
• 2 tbsp butter, unsalted
• 2 tbsp olive oil
• 1 medium sweet yellow onion, diced
• 4 c. unsalted chicken broth
• 3 garlic cloves, minced
• 1 28-ounces can of crushed tomatoes
• 2 tbsp fresh basil, chopped
• 1 tbsp granulated sugar dissolved in 1½ c. hot water
• 1 tsp Italian seasoning
• 2 bay leaves
• ¼ tsp red pepper flakes
• 2 tsp fresh oregano, chopped (or ½ tsp dried)
• 8 ounces uncooked small shell pasta or your favorite small pasta
• 1 baguette, sliced and toasted
• 1/3 c. Parmesan cheese, grated
• 4 c. shredded Italian cheese blend or shredded mozzarella
• ½ tsp kosher salt
• 1 tsp ground black pepper

Instructions

Meatballs:

Step 1: In a large mixing bowl, mix the meatball ingredients. Then, form the mixture into about 1 1/2-inch ball. Set aside.

Soup:

Step 2: Heat the olive oil and butter in a Dutch oven or large, heavy-bottomed saucepan. Once hot, add the diced onion and saute until soft and translucent. Then, add the minced garlic and continue to cook for another 30 seconds.

Step 3: Pour in the chicken broth and add the meatballs, crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano, and red pepper flakes. Mix well and bring everything to a boil. Once boiling, decrease the heat to a simmer and cook for 30 minutes more.

Step 4: To the pot, add the dried pasta. Simmer for about 10 minutes, stirring often, until the pasta is al dente.

Step 5: Take the bay leaves out and discard them.

Step 6: Stir in 1/3 grated Parmesan cheese, put the lid on, and cook further over low heat until the cheese has melted and the soup has thickened.

To serve:

Step 7: To broil, preheat the oven. In the meantime, put the bowls on a rimmed baking sheet, evenly spaced. Into the oven-proof bowls, ladle the soup and top with 1/4 c shredded cheese. Place in the oven and broil until the cheese has melted and is bubbly.

Step 8: Before serving, garnish the Cheesy Parmesan Meatball Soup with some chopped fresh basil. Enjoy!

PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 4

I love these beef and pepper rice bowls. It is packed with flavor and very hearty easily made with ground beef, bell peppers, and jalapenos. If you are looking for an amazingly easy and quick dinner option that you can whip up in under thirty minutes, then you have to give these beef and pepper rice bowls a try. It is super delicious, everyone will be asking in seconds!

This beef and pepper rice bowl is a staple at home. This is one of my go-to and favorites for an incredibly delicious and easy weeknight dinner (not to mention, healthy!).

You can store any leftovers in an airtight container and keep them in the fridge. When ready to serve, reheat the individual servings in the microwave. Or place the entire batch in a pot and reheat it on the stove.

I enjoy these beef and pepper rice bowls as is, but you are welcome to swap the rice with cauliflower rice for a low-carb option. Before adding the beef, heat the cauliflower rice.

INGREDIENTS

1 medium onion, diced

2 tablespoons butter

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeno, diced

½ c. soy sauce

1 pound of ground beef

1 tablespoon garlic powder

Optional: rice

1 teaspoon salt

2 teaspoons pepper

How to make Beef and Pepper Rice Bowls

Step 1: Melt the butter in a large pan. Once the butter has melted, add the onion, green bell pepper, red bell pepper, and jalapeno. Then, add the ground beef and cook for about 5 minutes or until the ground beef is completely cooked and the veggies have softened.

Step 2: Drain when done and return the ground beef to the pan. Next, add the soy sauce and seasonings. Stir well until blended.

Step 3: Remove from the heat when done and serve the beef and pepper rice bowls with cooked rice. Enjoy!

Beef and Pepper Rice Bowls

Rebecca PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 4 I love these beef and pepper rice bowls. It is packed with flavor… General Recipes Beef and Pepper Rice Bowls European Print This

Serves: 14 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium onion, diced
• 2 tablespoons butter
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno, diced
• ½ c. soy sauce
• 1 pound of ground beef
• 1 tablespoon garlic powder
• Optional: rice
• 1 teaspoon salt
• 2 teaspoons pepper

Instructions

Step 1: Melt the butter in a large pan. Once the butter has melted, add the onion, green bell pepper, red bell pepper, and jalapeno. Then, add the ground beef and cook for about 5 minutes or until the ground beef is completely cooked and the veggies have softened.

Step 2: Drain when done and return the ground beef to the pan. Next, add the soy sauce and seasonings. Stir well until blended.

Step 3: Remove from the heat when done and serve the beef and pepper rice bowls with cooked rice. Enjoy!

Prep time: 30 mins | Cook time: 30 mins | Total time: 1-hr | Yield: 12 Muffins

These loaded Denver omelette muffins are an amazing pick-me-up breakfast or brunch. Super cheesy, crispy, and delicious. These delicious muffins are a great way to start your day with a bang!

Breakfast is a must! I make sure not to skip breakfast because for me it is the most important meal of the day. I enjoy planning breakfast/brunch. One of my top favorites and go-to for breakfast or brunch is these fun, tasty loaded Denver Omelet Muffins. I whipped up a large batch, froze it, and simply pop in the microwave for a quick, grab-and-go breakfast.

Ingredients

5 eggs (whisked)

2 1/4 c. shredded hash browns (thawed and press with a paper towel)

1 tbsp olive oil

1/4 c. ham (diced into 1/4-inch pieces)

3 tbsp red bell pepper (diced)

3 tbsp green bell pepper (diced)

1 1/2 c. Cheddar/Jack Cheese

2 tbsp milk

salt and pepper to taste

3 green onion stalks (diced)

How to make Loaded Denver Omelet Muffins

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using cooking spray, grease a muffin pan. Set aside.

Step 2: Place the thawed hash browns and 1tbsp of olive oil in a large bowl. Mix well until combined. Pour into the prepared muffin pan and tightly press the mixture using your fingers, shaping each into the pan. Into each one, add 1 tbsp of cheese.

Step 3: Place in the preheated oven and bake for about 15 minutes or until the edges have browned and the cheese has melted.

Step 4: Beat the eggs, milk, salt, and pepper in a small bowl until blended. Then, add the ham, green & red bell peppers, and green onions.

Step 5: With the egg mixture, fill each muffin cup and top with extra cheese. Place in the preheated oven and bake for approximately 15 minutes.

Nutrition Facts:

Yield: 12 Muffins, Serving Size: 1 Muffin
Amount Per Serving: Calories 225, Total Fat 16g, Saturated Fat 5g, Trans Fat 0g, Unsaturated Fat 10g, Cholesterol 95mg, Sodium 424mg, Carbohydrates 14g, Fiber 1g, Sugar 1g, Protein 8g

Loaded Denver Omelet Muffins

Rebecca Prep time: 30 mins | Cook time: 30 mins | Total time: 1-hr | Yield: 12 Muffins These loaded Denver omelette muffins are an amazing pick-me-up breakfast or brunch. Super… General Recipes Loaded Denver Omelet Muffins European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 225 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 eggs (whisked)
• 2 1/4 c. shredded hash browns (thawed and press with a paper towel)
• 1 tbsp olive oil
• 1/4 c. ham (diced into 1/4-inch pieces)
• 3 tbsp red bell pepper (diced)
• 3 tbsp green bell pepper (diced)
• 1 1/2 c. Cheddar/Jack Cheese
• 2 tbsp milk
• salt and pepper to taste
• 3 green onion stalks (diced)

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using cooking spray, grease a muffin pan. Set aside.

Step 2: Place the thawed hash browns and 1tbsp of olive oil in a large bowl. Mix well until combined. Pour into the prepared muffin pan and tightly press the mixture using your fingers, shaping each into the pan. Into each one, add 1 tbsp of cheese.

Step 3: Place in the preheated oven and bake for about 15 minutes or until the edges have browned and the cheese has melted.

Step 4: Beat the eggs, milk, salt, and pepper in a small bowl until blended. Then, add the ham, green & red bell peppers, and green onions.

Step 5: With the egg mixture, fill each muffin cup and top with extra cheese. Place in the preheated oven and bake for approximately 15 minutes.

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

This Gluten-free garlic maple Dijon chicken is a staple at home. It is a very easy and quick chicken dish that you can easily make using only simple ingredients and ready in less than an hour. A great dinner option with loads of flavor and complimenting sweet heat perfection!

I treasure easy and quick recipes. They are a lifesaver, especially during the busiest days. This garlic maple Dijon chicken is insanely good everyone thinks I spent an eternity in the kitchen making this. For an easy and quick filling meal, serve this amazingly great juicy chicken with rice/quinoa or a simple salad.

Make sure not to miss this, easy chicken recipe. It’s a must and surely a keeper!

Ingredients

4 garlic cloves, minced

4 boneless, skinless chicken breasts

4 tbsp maple syrup

¼ tsp cayenne pepper

1 tbsp parsley flakes

4 tbsp Dijon mustard

freshly ground pepper and herbamere or sea salt to taste

2 tbsp olive oil, plus 1 ½ tsp for the baking dish

How to make Gluten-free Garlic Maple Dijon Chicken

Step 1: Prepare the oven. Preheat it to 450 degrees. Grease a large enough baking dish with olive oil.

Step 2: Heat 2 tbsp olive oil in a small saucepan over medium-low heat. Once the oil is hot, add the minced garlic to the pan and cook until tender and lightly browned. Take off the heat and whisk in the maple syrup and mustard. Next, add the spices and mix well.

Step 3: In the prepared baking dish, lay the chicken breasts and sprinkle them with herbamere and freshly ground pepper. On top, pour the garlic mustard mixture, covering the chicken.

Step 4: Place in the preheated oven and bake for about 30 minutes, uncovered, or until the chicken is no longer pink in the middle. Note that the cooking time varies depending on the size of the chicken.

Nutrition Facts:

Calories: 260 kcal | Carbohydrates: 15g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 305mg | Potassium: 506mg | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 3.1mg | Calcium: 46mg | Iron: 0.8mg

Garlic Maple Dijon Chicken – Gluten Free

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4 This Gluten-free garlic maple Dijon chicken is a staple at home. It is… General Recipes Garlic Maple Dijon Chicken – Gluten Free European Print This

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

Nutrition facts: 260 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 garlic cloves, minced
• 4 boneless, skinless chicken breasts
• 4 tbsp maple syrup
• ¼ tsp cayenne pepper
• 1 tbsp parsley flakes
• 4 tbsp Dijon mustard
• freshly ground pepper and herbamere or sea salt to taste
• 2 tbsp olive oil, plus 1 ½ tsp for the baking dish

Instructions

Step 1: Prepare the oven. Preheat it to 450 degrees. Grease a large enough baking dish with olive oil.

Step 2: Heat 2 tbsp olive oil in a small saucepan over medium-low heat. Once the oil is hot, add the minced garlic to the pan and cook until tender and lightly browned. Take off the heat and whisk in the maple syrup and mustard. Next, add the spices and mix well.

Step 3: In the prepared baking dish, lay the chicken breasts and sprinkle them with herbamere and freshly ground pepper. On top, pour the garlic mustard mixture, covering the chicken.

Step 4: Place in the preheated oven and bake for about 30 minutes, uncovered, or until the chicken is no longer pink in the middle. Note that the cooking time varies depending on the size of the chicken.

Servings: 4

This delicious one-pot, chicken pot pie is a very comforting dish that you can easily make in less than thirty minutes. A filling dish with a fusion of Chicken Pot Pie filling and Chicken & Dumplings in a single pot.

Ingredients

1-1/2 c. shredded chicken breast (1/2 pound pre-cooked)

4 tbsp butter or vegan butter

1 c. sliced carrots

1 large shallot or small onion, chopped

4 ounces mushrooms, sliced

2 cloves garlic, pressed or minced

pinch dried thyme

3 tbsp gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)

1 c. milk (any kind, I use unsweetened almond milk)

2 c. chicken stock or broth

1 tsp poultry seasoning

12 ounces package of gluten-free gnocchi

1 large or 2 small stalks of celery, thinly sliced

1/2 c. frozen peas

homemade seasoned salt and pepper

How to make One-Pot Gnocchi Chicken Pot Pie

Step 1: Mel the butter in a hot Dutch oven over medium-high heat. Then, add the carrots, mushrooms, celery, and shallots/onions. Stir well and saute for about 3 to 4 minutes or until the mushrooms have released their liquid and evaporated. Season with homemade seasoning salt, and pepper. Cook further until the veggies have softened, slightly decreasing the heat if needed. This takes an additional 6 to 7 minutes. Next, add the garlic along with the poultry seasoning, and dried thyme. Saute for another 1 to 2 minutes or until the garlic is aromatic.

Step 2: Over the vegetables, sprinkle the flour. Stir and cook for about a minute. Gradually pour in the chicken broth while stirring to prevent lumps. Next, pour in the milk and adjust the heat to medium-high. Bring everything to a boil and cook for another 5 to 6 minutes, stirring often, until the gnocchi is tender. Then, add the chicken and peas. If needed, season with more salt and/or pepper. Stir well.

Step 3: Into bowls, ladle the pot pie, and serve right away. Enjoy!

NOTE:

If using a 16-ounce box of gnocchi, just increase the amount of broth and/or milk.

One Pot Gnocchi Chicken Pot Pie

Rebecca Servings: 4 This delicious one-pot, chicken pot pie is a very comforting dish that you can easily make in less than thirty minutes. A filling dish with a fusion of… General Recipes One Pot Gnocchi Chicken Pot Pie European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-1/2 c. shredded chicken breast (1/2 pound pre-cooked)
• 4 tbsp butter or vegan butter
• 1 c. sliced carrots
• 1 large shallot or small onion, chopped
• 4 ounces mushrooms, sliced
• 2 cloves garlic, pressed or minced
• pinch dried thyme
• 3 tbsp gluten-free flour (I use Bob's Red Mill 1-to-1 Baking Flour)
• 1 c. milk (any kind, I use unsweetened almond milk)
• 2 c. chicken stock or broth
• 1 tsp poultry seasoning
• 12 ounces package of gluten-free gnocchi
• 1 large or 2 small stalks of celery, thinly sliced
• 1/2 c. frozen peas
• homemade seasoned salt and pepper

Instructions

Step 1: Mel the butter in a hot Dutch oven over medium-high heat. Then, add the carrots, mushrooms, celery, and shallots/onions. Stir well and saute for about 3 to 4 minutes or until the mushrooms have released their liquid and evaporated. Season with homemade seasoning salt, and pepper. Cook further until the veggies have softened, slightly decreasing the heat if needed. This takes an additional 6 to 7 minutes. Next, add the garlic along with the poultry seasoning, and dried thyme. Saute for another 1 to 2 minutes or until the garlic is aromatic.

Step 2: Over the vegetables, sprinkle the flour. Stir and cook for about a minute. Gradually pour in the chicken broth while stirring to prevent lumps. Next, pour in the milk and adjust the heat to medium-high. Bring everything to a boil and cook for another 5 to 6 minutes, stirring often, until the gnocchi is tender. Then, add the chicken and peas. If needed, season with more salt and/or pepper. Stir well.

Step 3: Into bowls, ladle the pot pie, and serve right away. Enjoy!

Notes

If using a 16-ounce box of gnocchi, just increase the amount of broth and/or milk.

PREP TIME: 15 MINS | COOK TIME: 45 MINS | SERVINGS: 12 people

This roasted potato salad is seasoned to perfection! A great salad option that you can easily and quickly make at any time. It’s great to serve at a BBQ or as a side dish. This salad is seriously delicious, every bite is flavor-loaded. Level up your game with this amazing roasted potato salad and say no more to pale, boring, regular potato salad.

Ingredients

Potatoes:

2 tbsp olive oil

3 lbs red potatoes, cut into small cubes

2 tsp Lawry’s season salt

2 tsp pepper

Salad:

8 pieces bacon, cooked and diced

1 medium red onion, diced

1 c. mayonnaise

¼ tsp dill weed

1 tbsp yellow mustard

¼ tsp pepper

½ tsp salt

6 large eggs, hard-boiled to your preferred doneness

How to make Roasted Potato Salad

Potatoes:

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using foil or parchment paper, line a sheet pan.

Step 2: On the prepared baking pan, place the cubed potatoes and season with salt and pepper. On top, drizzle the olive oil. Toss the potatoes using your hands, coating every piece.

Step 3: Place in the preheated oven and bake for about 30 to 45 minutes, uncovered, or until the potatoes are crispy, flipping once halfway through baking. Remove from the oven when done and let the potatoes cool for at least 15 minutes.

Salad:

Step 4: Place the potatoes, onion, bacon, eggs, mayonnaise, mustard, and dill weed in a large bowl. Season with salt and pepper. Set aside 1 to 2 eggs to set on top if desired.

Step 5: Gently stir using a spatula to completely mix the ingredients and make to make sure every potato is coated.

Step 6: Serve the roasted potato salad warm or cold. Before serving, garnish the salad with some chopped parsley if desired. Enjoy! If planning to keep it in the fridge, transfer the salad to an airtight container.

Roasted Potato Salad

Rebecca PREP TIME: 15 MINS | COOK TIME: 45 MINS | SERVINGS: 12 people This roasted potato salad is seasoned to perfection! A great salad option that you can easily and… General Recipes Roasted Potato Salad European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Potatoes:
• 2 tbsp olive oil
• 3 lbs red potatoes, cut into small cubes
• 2 tsp Lawry's season salt
• 2 tsp pepper
• Salad:
• 8 pieces bacon, cooked and diced
• 1 medium red onion, diced
• 1 c. mayonnaise
• ¼ tsp dill weed
• 1 tbsp yellow mustard
• ¼ tsp pepper
• ½ tsp salt
• 6 large eggs, hard-boiled to your preferred doneness

Instructions

Potatoes:

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using foil or parchment paper, line a sheet pan.

Step 2: On the prepared baking pan, place the cubed potatoes and season with salt and pepper. On top, drizzle the olive oil. Toss the potatoes using your hands, coating every piece.

Step 3: Place in the preheated oven and bake for about 30 to 45 minutes, uncovered, or until the potatoes are crispy, flipping once halfway through baking. Remove from the oven when done and let the potatoes cool for at least 15 minutes.

Salad:

Step 4: Place the potatoes, onion, bacon, eggs, mayonnaise, mustard, and dill weed in a large bowl. Season with salt and pepper. Set aside 1 to 2 eggs to set on top if desired.

Step 5: Gently stir using a spatula to completely mix the ingredients and make to make sure every potato is coated.

Step 6: Serve the roasted potato salad warm or cold. Before serving, garnish the salad with some chopped parsley if desired. Enjoy! If planning to keep it in the fridge, transfer the salad to an airtight container.

This one-pot black pepper chicken is a mouthwatering dish that is excellent any day, even during the busiest days. It is very easy and quick to make using only a few simple ingredients. For an easy, filling weeknight meal, serve this savory packed of flavor one-pot black pepper chicken over or alongside brown rice or quinoa.

If you are searching for another easy and quick dinner, then you have to give this incredibly delicious one-pot meal a try. It’s a great addition to your weekly menu rotation!

Ingredients

2 tbsp olive oil

1 red bell pepper, seeded and cut into strips

1-1/2 lbs boneless, skinless chicken breasts, cut into cubes

1” fresh ginger root, peeled and finely chopped

1 tbsp coconut palm sugar or honey

2 cloves garlic, peeled and finely minced

3 tbsp white vinegar, divided

3 tbsp lite soy sauce, divided (optional, coconut aminos, Tamari, or Bragg Liquid Aminos)

1-1/2 tsp freshly ground black pepper

How to make One-Pot Black Pepper Chicken

Step 1: Place half of the soy sauce, half of the vinegar, and the sweetener in a medium-sized bowl. Mix well until blended. Then, add the chicken and toss to coat. Put in the fridge and marinate the chicken for about 30 minutes.

Step 2: In a skillet, heat the oil to medium-low heat. Once the oil is hot, add garlic and ginger. Cook for about 30 seconds or until the garlic is golden and aromatic. Be very careful not to burn the garlic.

Step 3: To the skillet, add the marinated chicken along with any of the juices in the bowl. Continue to cook for another 3 minutes before adding the bell pepper strips, the rest of the soy sauce, vinegar, and black pepper. Cook further until the peppers have softened and the chicken is completely cooked. This takes another 10 minutes.

Step 4: Remove from the heat when done and serve the chicken right away over brown rice or quinoa. Enjoy!

One-Pot Black Pepper Chicken Recipe

Rebecca This one-pot black pepper chicken is a mouthwatering dish that is excellent any day, even during the busiest days. It is very easy and quick to make using only a… General Recipes One-Pot Black Pepper Chicken Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 1 red bell pepper, seeded and cut into strips
• 1-1/2 lbs boneless, skinless chicken breasts, cut into cubes
• 1” fresh ginger root, peeled and finely chopped
• 1 tbsp coconut palm sugar or honey
• 2 cloves garlic, peeled and finely minced
• 3 tbsp white vinegar, divided
• 3 tbsp lite soy sauce, divided (optional, coconut aminos, Tamari, or Bragg Liquid Aminos)
• 1-1/2 tsp freshly ground black pepper

Instructions

Step 1: Place half of the soy sauce, half of the vinegar, and the sweetener in a medium-sized bowl. Mix well until blended. Then, add the chicken and toss to coat. Put in the fridge and marinate the chicken for about 30 minutes.

Step 2: In a skillet, heat the oil to medium-low heat. Once the oil is hot, add garlic and ginger. Cook for about 30 seconds or until the garlic is golden and aromatic. Be very careful not to burn the garlic.

Step 3: To the skillet, add the marinated chicken along with any of the juices in the bowl. Continue to cook for another 3 minutes before adding the bell pepper strips, the rest of the soy sauce, vinegar, and black pepper. Cook further until the peppers have softened and the chicken is completely cooked. This takes another 10 minutes.

Step 4: Remove from the heat when done and serve the chicken right away over brown rice or quinoa. Enjoy!

I am borderline addicted to this chick-fil-a chicken salad recipe. This might be a copycat of the famous chick-fil-a, but this is equally good! To make this, all you need are a few simple ingredients that you might already have on hand. Simply mix everything and slather on grilled sandwiches or croissants. Add a piece of lettuce, and voila! You have the best copycat of the well-known chick-fill-a!

This chick-fil-a chicken salad is a summer staple. I enjoy making this whenever I am craving something light and fresh. Every bite is loaded with flavor. If you also love chick-fil-a like I do and are searching for a great recipe nearest to the original, then you have to give this copycat recipe a try very soon. I honestly cannot tell the difference!

For this recipe, I used cooked chicken. Did I mention that this recipe is excellent to use up any leftover cooked chicken? To make things a lot easier and quicker, you are welcome to use rotisserie chicken. I throw together a big batch, making sure that I have enough for everyone. This chick-fil-a chicken salad is one of the most requested during picnics, trips to the park, and potlucks. I also love this with some Saltine crackers for an easy and quick lunch or even snack.

Ingredients

1 minced hard-boiled egg

2 c. cooked chicken breasts

1/3 c. diced celery

1/2 teaspoon sugar

1 c. mayonnaise

1/3 c. sweet pickle relish

1/4 teaspoon salt

1/4 teaspoon pepper

How to make Copycat Chick-fil-a Chicken Salad

Step 1: Into tiny chunks, slice the cooked chicken and put them in a mixing bowl. Then, add the rest of the ingredients and mix well.

Step 2: To make a sandwich, spread butter on one side of each piece of bread. Place on the grill until lightly toasted. For the grilled sandwich, spread the chicken salad and top with a piece of lettuce. Serve and enjoy!

Copycat Chick-fil-a Chicken Salad Recipe

Rebecca I am borderline addicted to this chick-fil-a chicken salad recipe. This might be a copycat of the famous chick-fil-a, but this is equally good! To make this, all you need… General Recipes Copycat Chick-fil-a Chicken Salad Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 minced hard-boiled egg
• 2 c. cooked chicken breasts
• 1/3 c. diced celery
• 1/2 teaspoon sugar
• 1 c. mayonnaise
• 1/3 c. sweet pickle relish
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Step 1: Into tiny chunks, slice the cooked chicken and put them in a mixing bowl. Then, add the rest of the ingredients and mix well.

Step 2: To make a sandwich, spread butter on one side of each piece of bread. Place on the grill until lightly toasted. For the grilled sandwich, spread the chicken salad and top with a piece of lettuce. Serve and enjoy!

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4 people

Put a fun, delicious twist to your regular egg salad with this easy egg salad recipe with the best dressing. This is made with hard-boiled eggs with chives, dill, celery, and onion in a simple yet creamiest, very tasty Dijon mayonnaise dressing. Make sure not to skip this easy recipe, once you’ve tasted this salad, you’ll want to make this again and again!

I love this egg salad. This has the best dressing, and it is very easy and quick to throw together. I seldom left with any leftovers, but if I have some, I love that I can store the leftovers in the fridge for up to 3 to 5 days. So whenever I crave it, I can just grab it from the fridge. Note that you should not leave this salad at room temperature for longer than two hours.

You can use this egg salad as a sandwich between slices of bread, in a croissant, as an open-faced sandwich, or even stuffed in a wrap or pita. My husband also loves this salad stuffed in halved avocados. As for me, I especially enjoy this salad as lettuce wraps. Or for an easy and quick breakfast, lather this salad onto a toasted sandwich.

Ingredients

Salad:

3 tablespoons dill, chopped

8 hard-boiled eggs

3 tablespoons red onion, finely chopped

3 tablespoons chives, chopped

2 tablespoons celery, finely chopped

Dressing:

2 teaspoons lemon juice

1/3 c. mayonnaise

2 teaspoons Dijon mustard

1 garlic clove, minced

1/2 teaspoon paprika

1/4 teaspoon ground pepper

1/2 teaspoon salt

How to make Egg Salad Recipe with the Best Dressing

Step 1: Start by cooking the eggs. Let it cool when done, then peel and chop the eggs. Into a salad bowl, place the eggs and add the finely chopped celery, red onion, dill, and chives.

Step 2: Place the dressing ingredients in another bowl. Mix well until blended, then gently stir this into the egg salad until completely coated.

Step 3: Serve and enjoy!

Nutrition Facts:

Amount Per Serving: Calories 290, Calories from Fat 216, Fat 24g37%, Saturated Fat 5g31%, Cholesterol 380mg127%, Sodium 565mg25%, Potassium 146mg4%, Carbohydrates 2g1%, Sugar 2g2%, Protein 13g26%, Vitamin A 800IU16%, Vitamin C 3.3 mg4%, Calcium 50mg5%, Iron 1.2 mg7%

Egg Salad Recipe with the Best Dressing

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4 people Put a fun, delicious twist to your regular egg salad with this… General Recipes Egg Salad Recipe with the Best Dressing European Print This

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

Nutrition facts: 290 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Salad:
• 3 tablespoons dill, chopped
• 8 hard-boiled eggs
• 3 tablespoons red onion, finely chopped
• 3 tablespoons chives, chopped
• 2 tablespoons celery, finely chopped
• Dressing:
• 2 teaspoons lemon juice
• 1/3 c. mayonnaise
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt

Instructions

Step 1: Start by cooking the eggs. Let it cool when done, then peel and chop the eggs. Into a salad bowl, place the eggs and add the finely chopped celery, red onion, dill, and chives.

Step 2: Place the dressing ingredients in another bowl. Mix well until blended, then gently stir this into the egg salad until completely coated.

Step 3: Serve and enjoy!