General Recipes

Servings: 8

This is an amazing salad loaded with oven-baked potatoes, bacon, cheddar, chives, and a base of sour cream, mayo, and Greek yoghurt. If you love the classic potato salad, you’ll love this loaded bacon cheddar baked potato salad more! It’s insanely easy to whip up using ingredients you might already have on hand. This delicious salad is a must on every occasion!

The weather is slowly warming up. And I am looking forward to summer. We have plans on staying at our summer house near the beach the entire summer. Backyard BBQ, family, and good friends are the best part of summer. This year I am going to introduce my newest favorite loaded bacon cheddar baked potato salad. I am pretty sure that this salad will be a huge hit!

INGREDIENTS

10 ounces bacon

2 pounds russet potatoes – cubed

5 green onions; diced

4 ounces cheddar cheese – grated

2 tablespoons sour cream

2 tablespoons mayonnaise

1/2 c. Greek yoghurt

3 teaspoons chives; diced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

HOW TO MAKE LOADED BACON CHEDDAR BAKED POTATO SALAD

Step 1: In a pot with boiling salted water, boil the cubed potatoes for about 15 minutes or until tender.

Step 2: In the meantime, cook the bacon until crisp. Set aside to cool. Once cool enough to handle, crumble the cooked bacon.

Step 3: In a colander, drain the cubed potatoes when done and set them aside.

Step 4: Grate the cheese while the potatoes are cooling. Then, dice the green onions and chives.

Step 5: Place the potatoes, Greek yoghurt, sour cream, mayo, cheese, bacon, and green onions in a large bowl. Mix well until combined. Season with salt and pepper. Mix again. At this point, you can add more salt if needed.

Step 6: Serve the salad right away or tent and chill until ready to eat. Enjoy!

LOADED BACON CHEDDAR BAKED POTATO SALAD

Rebecca Servings: 8 This is an amazing salad loaded with oven-baked potatoes, bacon, cheddar, chives, and a base of sour cream, mayo, and Greek yoghurt. If you love the classic potato… General Recipes LOADED BACON CHEDDAR BAKED POTATO SALAD European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 10 ounces bacon
• 2 pounds russet potatoes - cubed
• 5 green onions; diced
• 4 ounces cheddar cheese - grated
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1/2 c. Greek yoghurt
• 3 teaspoons chives; diced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

Step 1: In a pot with boiling salted water, boil the cubed potatoes for about 15 minutes or until tender.

Step 2: In the meantime, cook the bacon until crisp. Set aside to cool. Once cool enough to handle, crumble the cooked bacon.

Step 3: In a colander, drain the cubed potatoes when done and set them aside.

Step 4: Grate the cheese while the potatoes are cooling. Then, dice the green onions and chives.

Step 5: Place the potatoes, Greek yoghurt, sour cream, mayo, cheese, bacon, and green onions in a large bowl. Mix well until combined. Season with salt and pepper. Mix again. At this point, you can add more salt if needed.

Step 6: Serve the salad right away or tent and chill until ready to eat. Enjoy!

Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Serves: 8 slices

This white cheddar and bacon quiche is my newest favorite. It is made with a few simple (readily) available ingredients and ready in under an hour. If you love quiche and you are searching for a new recipe to try, then you have to give this simple recipe a try very soon!

Everything with bacon is love. At my house, bacon is a staple. I always have a stash of bacon. We love bacon not only for breakfast/brunch, but even for lunch and dinner. It’s a winner ingredient that everyone loves. Mix it with the sharpness and creaminess of the white cheddar among the other simple ingredients, then you have made an over-the-top quiche that will impress even the fussiest eaters!

Quiche is for me already a complete dish. The perfect dish with a slight crunch crust filled with fluffy, cheesy egg filling. Pair this white cheddar and bacon quiche with fresh fruit salad, or a smoothie for breakfast, or with a simple salad for dinner.

Ingredients

8 eggs

4 slices of bacon, cooked and roughly chopped

¼ cup minced green onion

8 ounces sharp cheddar cheese, grated

1 cup milk (I use skim)

1 unbaked 9” pie crust (I use store-bought)

1 teaspoon salt

1 teaspoon pepper

How to make White Cheddar and Bacon Quiche

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

Step 2: Place the eggs, milk, onions, salt, and pepper in a large bowl. Mix well until combined. Add the bacon and cheddar. Stir well until incorporated.

Step 3: Into the pie crust, pour the mixture. To prevent the filling from spilling over into the oven, place the pie on a rimmed baking sheet. Place in the preheated oven and bake for about 45 minutes or until the quiche is golden and the middle is set.

Step 4: Take the quiche out of the oven when done and allow it to stand for about 10 minutes before slicing. Enjoy!

White Cheddar and Bacon Quiche

Rebecca Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Serves: 8 slices This white cheddar and bacon quiche is my newest favorite. It is… General Recipes White Cheddar and Bacon Quiche European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 eggs
• 4 slices of bacon, cooked and roughly chopped
• ¼ cup minced green onion
• 8 ounces sharp cheddar cheese, grated
• 1 cup milk (I use skim)
• 1 unbaked 9” pie crust (I use store-bought)
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

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

Step 2: Place the eggs, milk, onions, salt, and pepper in a large bowl. Mix well until combined. Add the bacon and cheddar. Stir well until incorporated.

Step 3: Into the pie crust, pour the mixture. To prevent the filling from spilling over into the oven, place the pie on a rimmed baking sheet. Place in the preheated oven and bake for about 45 minutes or until the quiche is golden and the middle is set.

Step 4: Take the quiche out of the oven when done and allow it to stand for about 10 minutes before slicing. Enjoy!

Total time: 35 mins | Servings: 4

This chicken and mushrooms are infused with so much flavor. The chicken is perfectly seasoned with herbs. Then, pan-seared and baked until juicy. It’s a great weeknight dinner option perfect to serve pasta, quinoa, or rice. Easily make these three herb chicken and mushrooms any time and in no time for a filling meal excellent even during the busiest days!

Ingredients

1 tbsp extra-virgin olive oil

8 chicken thighs (about 4 lbs), skin on

1 tbsp snipped flat-leaf Italian parsley

2 tbsp snipped fresh rosemary

2 tbsp snipped fresh thyme

8 oz. fresh button or cremini mushrooms, halved and/or quartered

1 tbsp all-purpose flour

½ c. dry white wine or chicken broth

1 c. chicken broth

2 tbsp Dijon-style mustard

¼ tsp kosher salt

⅛ tsp black pepper

How to make Three Herb Chicken and Mushrooms

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: On both sides, season the chicken with salt, pepper, 1 tbsp rosemary, and 1 tbsp thyme.

Step 3: In a 12-inch cast-iron skillet or very large oven-going skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken, skin-side down, and sear for about 5 to 7 minutes or until the first side is browned. Flip the pieces of chicken and transfer the skillet into the preheated oven. Bake the chicken for about 15 to 20 minutes or until the internal temperature of the chicken reaches at least 170 degrees F. When done, remove it from the oven and set the chicken aside.

Step 4: In the now-empty skillet, add the mushrooms. Cook for about 4 minutes over medium-high heat, stirring often. Then, stir in the flour. Pour in the chicken broth, and wine, and add the mustard. Continue to cook, stirring, until the mixture has thickened and bubbly. Take the skillet off the heat and add the rest of the rosemary, thyme, and parsley.

Step 5: Pour the mushroom sauce over the chicken and serve. Enjoy!

Nutrition Facts:

Per Serving: 757 calories; fat 54g; cholesterol 310mg; saturated fat 14g; carbohydrates 6g; mono fat 23g; poly fat 11g; insoluble fiber 1g; sugars 2g; protein 55g; vitamin a 353.8IU; vitamin c 4.6mg; thiamin 0.2mg; riboflavin 0.7mg; niacin equivalents 14mg; vitamin b6 1mg; folate 22.4mcg; vitamin b12 1.3mcg; sodium 722mg; potassium 756mg; calcium 36mg; iron 2.8mg.

Three Herb Chicken and Mushrooms

Rebecca Total time: 35 mins | Servings: 4 This chicken and mushrooms are infused with so much flavor. The chicken is perfectly seasoned with herbs. Then, pan-seared and baked until juicy.… General Recipes Three Herb Chicken and Mushrooms European Print This

Serves: 4

Nutrition facts: 757 calories 54 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp extra-virgin olive oil
• 8 chicken thighs (about 4 lbs), skin on
• 1 tbsp snipped flat-leaf Italian parsley
• 2 tbsp snipped fresh rosemary
• 2 tbsp snipped fresh thyme
• 8 oz. fresh button or cremini mushrooms, halved and/or quartered
• 1 tbsp all-purpose flour
• ½ c. dry white wine or chicken broth
• 1 c. chicken broth
• 2 tbsp Dijon-style mustard
• ¼ tsp kosher salt
• ⅛ tsp black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: On both sides, season the chicken with salt, pepper, 1 tbsp rosemary, and 1 tbsp thyme.

Step 3: In a 12-inch cast-iron skillet or very large oven-going skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken, skin-side down, and sear for about 5 to 7 minutes or until the first side is browned. Flip the pieces of chicken and transfer the skillet into the preheated oven. Bake the chicken for about 15 to 20 minutes or until the internal temperature of the chicken reaches at least 170 degrees F. When done, remove it from the oven and set the chicken aside.

Step 4: In the now-empty skillet, add the mushrooms. Cook for about 4 minutes over medium-high heat, stirring often. Then, stir in the flour. Pour in the chicken broth, and wine, and add the mustard. Continue to cook, stirring, until the mixture has thickened and bubbly. Take the skillet off the heat and add the rest of the rosemary, thyme, and parsley.

Step 5: Pour the mushroom sauce over the chicken and serve. Enjoy!

PREP TIME: 10 mins | COOK TIME: 20 mins | SERVINGS: 4 people

This one-pan meal with pan-seared succulent chicken in a white wine sauce with garlic, tomatoes, and mushrooms is a very flavorful dish that you can easily make in under twenty minutes. Put a delicious Italian twist to your regular chicken meal with this simple recipe and serve it with your favorite small pasta such as orzo and some crusty Italian bread.

INGREDIENTS

2 tbsp chopped fresh garlic

4 large chicken cutlets, boneless, skinless chicken breasts, cut into ¼” thin cutlets

1 tbsp dried oregano, divided

½ c. all-purpose flour, more for later

8 ounces Baby Bella or white mushrooms, cleaned, trimmed, and sliced

Extra Virgin Olive Oil,

14 ounces grape tomatoes, halved

½ c. white wine

1 tbsp freshly squeezed lemon juice, juice of ½ lemon

Handful baby spinach, optional

¾ c. chicken broth

1 tsp salt, divided

1 tsp black pepper, divided

How to make Italian-Style Skillet Chicken with Tomatoes and Mushrooms

Step 1: Pat dry the chicken cutlets, then season with a half tbsp dried oregano, half tsp salt, and half tsp black pepper on all sides. Dredge the chicken cutlets in flour, coating all sides. Shake the excess off and set it aside.

Step 2: In a large cast-iron skillet with a lid, heat 2 tbsp olive oil. Add the cutlets to the hot oil and cook for about 3 minutes or so on all sides until browned. To a plate, transfer the chicken cutlets when done.

Step 3: In the now-empty skillet, add more oil if needed. Then, add the mushrooms and briefly saute for about a minute or so over medium-high heat. Next, add the tomatoes, garlic, the rest of the ½ tbsp oregano, ½ tsp salt, ½ tsp pepper, and 2 tsp flour. Continue to cook for additional 3 minutes, stirring.

Step 4: To the skillet, pour in the white wine and cook until slightly reduced. Add the lemon juice and pour in the chicken broth. Bring everything to a boil before returning the chicken to the skillet. Cook for 3 minutes more over high heat. Then, adjust the heat to medium-low. Put the lid on and cook further until the chicken is completely cooked and the internal temperature of the chicken reaches about 165 degrees F. This takes another 7 to 8 minutes.

Step 5: Just before serving, stir in a handful of baby spinach if desired. Serve the dish immediately with your preferred small pasta such as orzo and some crusty Italian bread. Enjoy!

NOTES:

To make in advance, slice the chicken breasts into cutlets. After cleaning the mushrooms, slice them.

You can keep any leftovers in the fridge for up to 4 days. Before serving, add a little water and reheat on the stovetop over medium heat, covered.

NUTRITION FACTS:

Calories: 306.7 kcal, Carbohydrates: 19.5g, Protein: 39.2g, Fat: 4.9g, Saturated Fat: 1.1g, Trans Fat: 0.1g, Cholesterol: 108.8mg, Sodium: 947.7mg, Potassium: 979.8mg, Fiber: 2.4g, Vitamin A: 903IU, Vitamin C: 21.4mg, Calcium: 56.1mg, Iron: 2.4mg

Italian-Style Skillet Chicken with Tomatoes and Mushrooms

Rebecca PREP TIME: 10 mins | COOK TIME: 20 mins | SERVINGS: 4 people This one-pan meal with pan-seared succulent chicken in a white wine sauce with garlic, tomatoes, and mushrooms… General Recipes Italian-Style Skillet Chicken with Tomatoes and Mushrooms European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins2 20 mins2

Nutrition facts: 306.7 calories 4.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp chopped fresh garlic
• 4 large chicken cutlets, boneless, skinless chicken breasts, cut into ¼” thin cutlets
• 1 tbsp dried oregano, divided
• ½ c. all-purpose flour, more for later
• 8 ounces Baby Bella or white mushrooms, cleaned, trimmed, and sliced
• Extra Virgin Olive Oil,
• 14 ounces grape tomatoes, halved
• ½ c. white wine
• 1 tbsp freshly squeezed lemon juice, juice of ½ lemon
• Handful baby spinach, optional
• ¾ c. chicken broth
• 1 tsp salt, divided
• 1 tsp black pepper, divided

Instructions

Step 1: Pat dry the chicken cutlets, then season with a half tbsp dried oregano, half tsp salt, and half tsp black pepper on all sides. Dredge the chicken cutlets in flour, coating all sides. Shake the excess off and set it aside.

Step 2: In a large cast-iron skillet with a lid, heat 2 tbsp olive oil. Add the cutlets to the hot oil and cook for about 3 minutes or so on all sides until browned. To a plate, transfer the chicken cutlets when done.

Step 3: In the now-empty skillet, add more oil if needed. Then, add the mushrooms and briefly saute for about a minute or so over medium-high heat. Next, add the tomatoes, garlic, the rest of the ½ tbsp oregano, ½ tsp salt, ½ tsp pepper, and 2 tsp flour. Continue to cook for additional 3 minutes, stirring.

Step 4: To the skillet, pour in the white wine and cook until slightly reduced. Add the lemon juice and pour in the chicken broth. Bring everything to a boil before returning the chicken to the skillet. Cook for 3 minutes more over high heat. Then, adjust the heat to medium-low. Put the lid on and cook further until the chicken is completely cooked and the internal temperature of the chicken reaches about 165 degrees F. This takes another 7 to 8 minutes.

Step 5: Just before serving, stir in a handful of baby spinach if desired. Serve the dish immediately with your preferred small pasta such as orzo and some crusty Italian bread. Enjoy!

Notes

To make in advance, slice the chicken breasts into cutlets. After cleaning the mushrooms, slice them. You can keep any leftovers in the fridge for up to 4 days. Before serving, add a little water and reheat on the stovetop over medium heat, covered.

Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins | servings: 8

I am in love with this garlic bread spread. It’s the best great garlic bread I’ve ever tasted! The best part is this garlic bread is made with a few simple ingredients you probably find in your pantry. Throw this excellent garlic bread spread in no time and serve with marinara sauce or garlic butter sauce for dipping.

This simple garlic bread spread recipe is not only very easy and fast to make but versatile, too. If you want to spice things up, you can add 1 tbsp of hot sauce. You can even add 1 c shredded cooked chicken if you want to make this garlic bread healthier. You are also welcome to add more fresh herbs or mix in other seasonings (about 1 to 2 tsp) such as Italian seasoning, Salad Supreme, or even onion powder. Or you can simply stick with this exact recipe. Either way, this garlic bread spread is going to be a huge hit!

Ingredients

1/2 c. butter, softened

1 large loaf of Italian bread, cut in half lengthwise

4 oz. cream cheese, softened

1 head of roasted garlic

1 c. Italian cheese mix, shredded

1 tsp Maldon sea salt

1 tbsp parsley, coarsely chopped

How to make Garlic Bread Spread

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Place the butter and cream cheese in a stand mixer. Beat well until combined. Then, add the shredded cheeses, roasted garlic, and parsley. Mix again until blended.

Step 3: Onto each piece of bread, slather the mixture and place the bread on a rimmed baking sheet. Place in the preheated oven and bake for about 10 to 15 minutes or until the cheese has melted and bubbly.

Step 4: When done, remove from the oven and sprinkle the garlic bread with flaky sea salt. Before serving, slice the garlic bread spread into breadsticks or cubes. Enjoy!

Notes:

You can substitute 1 tsp garlic powder with roasted garlic.

In the oven, pre-toast the bread for about 3 to 4 minutes if you prefer crunchy bread. Then, slather with the cheese spread.

Nutrition Facts:

Calories: 590 kcal | Carbohydrates: 38g | Protein: 10g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 48mg | Sodium: 726mg | Potassium: 173mg | Fiber: 2g | Sugar: 22g | Vitamin A: 585IU | Vitamin C: 0.7mg | Calcium: 45mg | Iron: 1.6mg

Garlic Bread Spread

Rebecca Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins | servings: 8 I am in love with this garlic bread spread. It’s the best great… General Recipes Garlic Bread Spread European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 590 calories 44 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1/2 c. butter, softened
• 1 large loaf of Italian bread, cut in half lengthwise
• 4 oz. cream cheese, softened
• 1 head of roasted garlic
• 1 c. Italian cheese mix, shredded
• 1 tsp Maldon sea salt
• 1 tbsp parsley, coarsely chopped

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Place the butter and cream cheese in a stand mixer. Beat well until combined. Then, add the shredded cheeses, roasted garlic, and parsley. Mix again until blended.

Step 3: Onto each piece of bread, slather the mixture and place the bread on a rimmed baking sheet. Place in the preheated oven and bake for about 10 to 15 minutes or until the cheese has melted and bubbly.

Step 4: When done, remove from the oven and sprinkle the garlic bread with flaky sea salt. Before serving, slice the garlic bread spread into breadsticks or cubes. Enjoy!

Notes

You can substitute 1 tsp garlic powder with roasted garlic. In the oven, pre-toast the bread for about 3 to 4 minutes if you prefer crunchy bread. Then, slather with the cheese spread.

Prep Time: 10 mins | Cook Time: 15 mins | Marinating Time: 2 hrs | Total Time: 2 hrs 25 mins | Servings: 4

This lemon ginger-soy marinated grilled chicken is my newest grill favorite. The ingredients you need to make the simple marinade are the ingredients you might already have on hand from lemon juice, soy sauce, garlic cloves, and a few more. The chicken is marinated for at last 2 hours to make sure it bursts with flavor, juicy, and tender chicken all the time!

The first time I made this grilled chicken, I knew this would be a huge hit. I served it with a cold drink, and a large ear of sweet corn and everyone loved every bit of this grilled chicken. Since then, this scrumptious lemon ginger-soy marinated grilled chicken has become our summer staple!

Ingredients

2 tbsp olive oil

1/4 c. lemon juice

1/4 c. soy sauce

2 medium garlic cloves, minced

2 tbsp minced fresh ginger

2 tbsp minced fresh parsley

1-1/2 pounds boneless, skinless chicken thighs or breasts

1 tsp kosher salt

1/2 tsp ground black pepper

How to make Lemon Ginger Soy Marinated Grilled Chicken

Step 1: Place the lemon juice, soy sauce, olive oil, ginger, garlic, parsley, salt, and pepper in a large bowl. Mix well until blended.

Step 2: In a sealable bag or a bowl, place the chicken and pour the marinade over it. Seal the bag and put it on a plate or covered bowl. Let the chicken marinate for at least 2 hours in the fridge up to overnight.

Step 3: Take the chicken out of the marinade and pat them dry using paper towels. Discard the marinade. Place the chicken on the grill and cook over medium-high heat, flipping often, until the internal temperature of the chicken reaches 165 degrees F.

Step 4: Serve the lemon ginger-soy marinated grilled chicken warm. Enjoy!

Note:

Keep the grilled chicken in the fridge for up to 6 days.

Nutrition Facts:

Serving: 6oz piece of chicken | Calories: 281 kcal | Carbohydrates: 4.2g | Protein: 34.7g | Fat: 14.1g | Saturated Fat: 2.7g | Cholesterol: 143mg | Sodium: 1636mg | Potassium: 110mg | Fiber: 0.7g | Sugar: 0.7g | Calcium: 44mg | Iron: 2mg

Lemon Ginger Soy Marinated Grilled Chicken

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Marinating Time: 2 hrs | Total Time: 2 hrs 25 mins | Servings: 4 This lemon ginger-soy marinated grilled chicken… General Recipes Lemon Ginger Soy Marinated Grilled Chicken European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 281 calories 14.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 1/4 c. lemon juice
• 1/4 c. soy sauce
• 2 medium garlic cloves, minced
• 2 tbsp minced fresh ginger
• 2 tbsp minced fresh parsley
• 1-1/2 pounds boneless, skinless chicken thighs or breasts
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

Step 1: Place the lemon juice, soy sauce, olive oil, ginger, garlic, parsley, salt, and pepper in a large bowl. Mix well until blended.

Step 2: In a sealable bag or a bowl, place the chicken and pour the marinade over it. Seal the bag and put it on a plate or covered bowl. Let the chicken marinate for at least 2 hours in the fridge up to overnight.

Step 3: Take the chicken out of the marinade and pat them dry using paper towels. Discard the marinade. Place the chicken on the grill and cook over medium-high heat, flipping often, until the internal temperature of the chicken reaches 165 degrees F.

Step 4: Serve the lemon ginger-soy marinated grilled chicken warm. Enjoy!

Notes

Keep the grilled chicken in the fridge for up to 6 days.

Prep time: 15 mins | Cook time: 1 hr 15 mins | Total time: 1 hr 30 mins| Yield: 8 SERVINGS

This casserole is an amazing dish with hash brown, bacon, sausage, and loads of cheese. A great make-ahead dish for an easy and quick breakfast that’s also great for lunch, or even dinner.

INGREDIENTS

3 cloves Garlic, minced

1 small Onion, chopped

6 large Eggs

1/4 c (60 ml) Milk

3 slices Bacon, cut into 1/2-inch pieces

1/2 c (115 grams) Sour Cream

12 oz (340 grams) shredded Cheddar Cheese, divided (about 3 c.)

1/2 lb (227 grams) uncooked Sausage, removed from casings if needed

20 oz (567 grams) package of refrigerated Hash Browns

(optional toppings) chopped green onions or chopped parsley

1 Red Bell Pepper, diced

1/2 tsp (2.5 ml) Salt

1/4 tsp (1.25 ml) Black Pepper, or to taste

HOW TO MAKE HASH BROWN BREAKFAST CASSEROLE W/ BACON & SAUSAGE

Step 1: Prepare the oven. Preheat it to 375 degrees F. Ready a 9 x 13-inch baking dish. Grease and set aside. If using an oven-safe skillet, skip this step.

Step 2: Place the eggs, milk, sour cream, salt, and pepper in a large bowl. Whisk well until blended. Add most of the cheese (reserving around half a cup of cheese for topping) and whisk well until blended. Set aside.

Step 3: Place the bacon in a hot large 12-inch skillet over medium-high heat and cook until browned. Then, add the onions and garlic. Continue to cook for another minute until tender. Next, add the sausage and cook for additional 5 minutes until browned and completely cooked, breaking the sausage into small pieces as it cooks.

Step 4: Add the hash browns and red bell peppers to the skillet after the sausage has browned. Continue to cook for 5 minutes more or until the potatoes are a little browned.

Step 5: Mix the sausage/potato mixture with the egg mixture until combined. Pour this over the prepared baking dish and top with the reserved cheese. Using foil, tent the casserole dish and place it in the preheated oven. Bake for about 35 minutes. Uncover and resume baking for 25 minutes more or until the casserole is completely cooked and the cheese has melted. Give the casserole a gentle stir if it is not cooked through and bake for additional 10 minutes, uncovered.

Step 6: Remove from the oven when done and serve the casserole right away garnished with some green onion and minced parsley. Enjoy!

Nutrition Facts:

calories: 487 kcal, carbohydrates: 29g, protein: 22g, fat: 31g, saturated fat: 11g, cholesterol: 143mg, sodium: 945mg, potassium: 656mg, fiber: 2g, sugar: 3g, vitamin a: 900IU, vitamin c: 29.7mg, calcium: 247mg, iron: 1.5mg

HASH BROWN BREAKFAST CASSEROLE W/ BACON & SAUSAGE

Rebecca Prep time: 15 mins | Cook time: 1 hr 15 mins | Total time: 1 hr 30 mins| Yield: 8 SERVINGS This casserole is an amazing dish with hash brown,… General Recipes HASH BROWN BREAKFAST CASSEROLE W/ BACON & SAUSAGE European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 1 hr 15 mins 1 hr 15 mins

Nutrition facts: 487 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves Garlic, minced
• 1 small Onion, chopped
• 6 large Eggs
• 1/4 c (60 ml) Milk
• 3 slices Bacon, cut into 1/2-inch pieces
• 1/2 c (115 grams) Sour Cream
• 12 oz (340 grams) shredded Cheddar Cheese, divided (about 3 c.)
• 1/2 lb (227 grams) uncooked Sausage, removed from casings if needed
• 20 oz (567 grams) package of refrigerated Hash Browns
• (optional toppings) chopped green onions or chopped parsley
• 1 Red Bell Pepper, diced
• 1/2 tsp (2.5 ml) Salt
• 1/4 tsp (1.25 ml) Black Pepper, or to taste

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Ready a 9 x 13-inch baking dish. Grease and set aside. If using an oven-safe skillet, skip this step.

Step 2: Place the eggs, milk, sour cream, salt, and pepper in a large bowl. Whisk well until blended. Add most of the cheese (reserving around half a cup of cheese for topping) and whisk well until blended. Set aside.

Step 3: Place the bacon in a hot large 12-inch skillet over medium-high heat and cook until browned. Then, add the onions and garlic. Continue to cook for another minute until tender. Next, add the sausage and cook for additional 5 minutes until browned and completely cooked, breaking the sausage into small pieces as it cooks.

Step 4: Add the hash browns and red bell peppers to the skillet after the sausage has browned. Continue to cook for 5 minutes more or until the potatoes are a little browned.

Step 5: Mix the sausage/potato mixture with the egg mixture until combined. Pour this over the prepared baking dish and top with the reserved cheese. Using foil, tent the casserole dish and place it in the preheated oven. Bake for about 35 minutes. Uncover and resume baking for 25 minutes more or until the casserole is completely cooked and the cheese has melted. Give the casserole a gentle stir if it is not cooked through and bake for additional 10 minutes, uncovered.

Step 6: Remove from the oven when done and serve the casserole right away garnished with some green onion and minced parsley. Enjoy!

Prep Time: 15 mins | Cook Time: 15 mins | Chicken Marinating Time: 30 mins | Total Time: 30 mins | Servings: 4

This basil chicken in coconut curry sauce is a mouthwatering dish with tons of delicious spice and flavor. It’s incredibly easy to whip up and ready in a snap. This amazing chicken dish is another great addition to your weekly menu rotation.

Ingredients

2 tablespoons olive oil, divided

½ teaspoon cumin

½ teaspoon ground cloves

½ teaspoon cinnamon

½ teaspoon ground cardamom

½ teaspoon chili powder

¼ teaspoon ground turmeric

1 pound skinless, boneless chicken breasts, cut into 1” pieces (you can substitute for thighs)

¾ c. chopped onion (from 1 medium onion)

5 cloves garlic, minced

½ teaspoon salt

1 14-ounces can of coconut milk

1 teaspoon Worcestershire sauce

½ teaspoon ground black pepper

1 tablespoon finely chopped fresh ginger

2 jalapeno peppers, minced (for less kick, remove the seeds)

2-3 c. cooked brown rice (or use white rice, quinoa, cauliflower rice, or whatever you desire)

⅓ c. fresh basil leaves, chopped (plus more for topping, if desired)

How to make Basil Chicken in Coconut Curry Sauce

Step 1: In a small bowl, place all the spices. Mix well until blended.

Step 2: In a large bowl, place the chicken and sprinkle the spice mixture over it. Allow the chicken to sit for about 30 minutes.

Step 3: In a large skillet, heat 1 tbsp oil over medium-high heat. Once the oil is hot, add the onion and jalapeno to the skillet and cook for about 3 minutes. Add the garlic and continue to cook for another minute until aromatic. In a medium-sized bowl, transfer the mixture.

Step 4: In the now-empty skillet, add the rest of the tablespoon oil and add half of the pieces of chicken. Spread the chicken to make sure they are not overcrowded. Cook the chicken pieces for a couple of minutes per side until lightly brown and cooked through. Add the cooked chicken to the bowl of onion/jalapeno. Do the same with the rest of the chicken.

Step 5: Into the skillet, pour the coconut milk. Cook over medium-high heat and stir until the sauce has thickened and begins to bubble a little. Then, stir in the Worcestershire sauce.

Step 6: Into the skillet, return the chicken and onion/jalapeno. Add the basil and ginger, then cook for additional 2 minutes.

Step 7: Remove from the heat when done and serve the basil chicken over rice. On top, spoon extra coconut curry sauce. If desired, garnish with more basil. Enjoy!

Basil Chicken in Coconut Curry Sauce

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Chicken Marinating Time: 30 mins | Total Time: 30 mins | Servings: 4 This basil chicken in coconut curry sauce… General Recipes Basil Chicken in Coconut Curry Sauce European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil, divided
• ½ teaspoon cumin
• ½ teaspoon ground cloves
• ½ teaspoon cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon chili powder
• ¼ teaspoon ground turmeric
• 1 pound skinless, boneless chicken breasts, cut into 1” pieces (you can substitute for thighs)
• ¾ c. chopped onion (from 1 medium onion)
• 5 cloves garlic, minced
• ½ teaspoon salt
• 1 14-ounces can of coconut milk
• 1 teaspoon Worcestershire sauce
• ½ teaspoon ground black pepper
• 1 tablespoon finely chopped fresh ginger
• 2 jalapeno peppers, minced (for less kick, remove the seeds)
• 2-3 c. cooked brown rice (or use white rice, quinoa, cauliflower rice, or whatever you desire)
• ⅓ c. fresh basil leaves, chopped (plus more for topping, if desired)

Instructions

Step 1: In a small bowl, place all the spices. Mix well until blended.

Step 2: In a large bowl, place the chicken and sprinkle the spice mixture over it. Allow the chicken to sit for about 30 minutes.

Step 3: In a large skillet, heat 1 tbsp oil over medium-high heat. Once the oil is hot, add the onion and jalapeno to the skillet and cook for about 3 minutes. Add the garlic and continue to cook for another minute until aromatic. In a medium-sized bowl, transfer the mixture.

Step 4: In the now-empty skillet, add the rest of the tablespoon oil and add half of the pieces of chicken. Spread the chicken to make sure they are not overcrowded. Cook the chicken pieces for a couple of minutes per side until lightly brown and cooked through. Add the cooked chicken to the bowl of onion/jalapeno. Do the same with the rest of the chicken.

Step 5: Into the skillet, pour the coconut milk. Cook over medium-high heat and stir until the sauce has thickened and begins to bubble a little. Then, stir in the Worcestershire sauce.

Step 6: Into the skillet, return the chicken and onion/jalapeno. Add the basil and ginger, then cook for additional 2 minutes.

Step 7: Remove from the heat when done and serve the basil chicken over rice. On top, spoon extra coconut curry sauce. If desired, garnish with more basil. Enjoy!

Prep Time: 10 mins | Cook Time: 35 mins | Resting Time: 5 mins | Total Time: 45 mins | Servings: 4

Succulent chicken smothered in a sweet and savory honey mustard sauce, then baked to perfection! It’s a mouthwatering chicken dinner that you can easily and quickly make at any time. And a great healthy meal option perfect for the entire family!

Ingredients

1-1/2 tbsp olive oil, divided

4 (4 oz. each) boneless, skinless chicken breasts

1/4 c. honey

1 tbsp yellow mustard

1 tbsp Dijon mustard

1 tbsp wholegrain mustard

1/8 tsp paprika

1/2 tsp white vinegar

4 sprigs of fresh rosemary, optional but recommended

1 tsp (or to taste) chicken seasoning blend

How to make Baked Honey Mustard Chicken

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish. Set aside.

Step 2: In a skillet, heat 1 tbsp olive oil. In the meantime, season all sides of the chicken breasts with a chicken seasoning blend. To the hot skillet, add the chicken breasts and sear for about 2 minutes per side until browned.

Step 3: To make the honey mustard sauce: In a small mixing bowl, place 1/2 tbsp olive oil, honey, mustards, white vinegar, and paprika. Mix well until blended.

Step 4: To the prepared baking dish, transfer the cooked chicken breasts and pour the honey mustard sauce on top. Flip the chicken until all sides are covered. Between the chicken breasts, lay the sprigs of rosemary. Tent the dish with foil and place it in the preheated oven. Bake for about 20 minutes.

Step 5:Remove the foil and continue to bake for another 15 minutes or until the chicken is completely cooked. Note that the cooking time of the chicken varies depending on the size/thickness of the chicken.

Step 6: Take the dish out of the oven when done and allow the chicken to stand for about 5 minutes before serving. Enjoy!

Notes:

WW FREESTYLE POINTS: 6

Nutrition Facts:

Amount Per Serving: Calories 247, Calories from Fat 72, Fat 8g12%, Saturated Fat 1g5%, Cholesterol 72mg24%, Sodium 260mg11%, Potassium 430mg12%, Carbohydrates 18g6%, Fiber 0g0%, Sugar 17g19%, Protein 24g48%, Vitamin A 65IU1%, Vitamin C 1.3 mg2%, Calcium 6mg1%, Iron 0.7 mg4%

Baked Honey Mustard Chicken

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Resting Time: 5 mins | Total Time: 45 mins | Servings: 4 Succulent chicken smothered in a sweet and savory… General Recipes Baked Honey Mustard Chicken European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 247 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-1/2 tbsp olive oil, divided
• 4 (4 oz. each) boneless, skinless chicken breasts
• 1/4 c. honey
• 1 tbsp yellow mustard
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 1/8 tsp paprika
• 1/2 tsp white vinegar
• 4 sprigs of fresh rosemary, optional but recommended
• 1 tsp (or to taste) chicken seasoning blend

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish. Set aside.

Step 2: In a skillet, heat 1 tbsp olive oil. In the meantime, season all sides of the chicken breasts with a chicken seasoning blend. To the hot skillet, add the chicken breasts and sear for about 2 minutes per side until browned.

Step 3: To make the honey mustard sauce: In a small mixing bowl, place 1/2 tbsp olive oil, honey, mustards, white vinegar, and paprika. Mix well until blended.

Step 4: To the prepared baking dish, transfer the cooked chicken breasts and pour the honey mustard sauce on top. Flip the chicken until all sides are covered. Between the chicken breasts, lay the sprigs of rosemary. Tent the dish with foil and place it in the preheated oven. Bake for about 20 minutes.

Step 5:Remove the foil and continue to bake for another 15 minutes or until the chicken is completely cooked. Note that the cooking time of the chicken varies depending on the size/thickness of the chicken.

Step 6: Take the dish out of the oven when done and allow the chicken to stand for about 5 minutes before serving. Enjoy!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4

This cheese-baked chicken with mushrooms recipe is another easy chicken dinner with juicy chicken breasts clothed in melty mozzarella cheese with layers of scrumptious caramelized mushrooms. Pair this chicken dish with a green salad or serve over rice, pasta, or Zucchini Noodles.

Ingredients

2 tbsp olive oil, divided

1 tbsp butter, divided

MUSHROOMS:

1 large yellow onion, sliced

8 oz. sliced mushrooms

3 cloves garlic, minced

salt and fresh ground pepper, to taste

CHICKEN BREASTS:

4 oz. shredded part-skim mozzarella cheese

4 (1 lb. total) boneless, skinless chicken breasts, pounded down to 1/4” thickness

1/2 tsp garlic powder

1/2 tsp smoked or sweet paprika

chopped fresh parsley, for garnish

1/2 c. low sodium chicken broth

1 tsp Italian Seasoning

salt and fresh ground pepper, to taste

How to make Cheesy Baked Chicken with Mushrooms

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish, and set aside.

Step 2: Heat half tbsp each butter and olive oil in a large skillet over medium-high heat. Once the butter has melted, add the sliced mushrooms and onions to the skillet and season with salt and pepper. Cook for about 5 minutes, then add the garlic. Continue to cook for another 30 seconds or until aromatic.

Step 3: To the prepared baking dish, transfer half of the mushrooms and set the remaining aside for later.

Step 4: Add the remaining butter and olive oil to the same skillet. In the meantime, season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning. To the hot oil, add the chicken breasts (do this in batches if needed) and sear for about 2 minutes on each side or until the chicken breasts are lightly browned.

Step 5: Arrange the chicken breasts on top of the mushrooms in the baking dish.

Step 6: Place the skillet back on the stove and pour in the chicken broth. Deglaze the pan and bring everything to a boil. Cook for another 4 to 5 minutes or until the liquid has been reduced.

Step 7: Over the chicken breasts, add the remaining mushroom mixture, top with cheese, and pour the prepared chicken broth on top. Place in the preheated oven and bake for about 15 minutes, uncovered, or until the chicken is completely cooked.

Step 8: Serve the cheesy baked chicken with mushrooms right away garnished with some fresh parsley. Enjoy!

Notes:

WW FREESTYLE POINTS: 6

TO STORE LEFTOVERS: Keep any leftovers in an airtight container and store them in the fridge for up to 3 days.

Nutrition Facts:

Amount Per Serving: Calories 323, Calories from Fat 153, Fat 17g26%, Saturated Fat 6g30%, Cholesterol 98mg33%, Sodium 345mg14%, Potassium 698mg20%, Carbohydrates 7g2%, Fiber 1g4%, Sugar 2g2%, Protein 33g66%, Vitamin A 380IU8%, Vitamin C 5.3 mg6%, Calcium 246mg25%, Iron 1.1 mg6%

Cheesy Baked Chicken with Mushrooms

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4 This cheese-baked chicken with mushrooms recipe is another easy chicken dinner with juicy… General Recipes Cheesy Baked Chicken with Mushrooms European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 323 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil, divided
• 1 tbsp butter, divided
• MUSHROOMS:
• 1 large yellow onion, sliced
• 8 oz. sliced mushrooms
• 3 cloves garlic, minced
• salt and fresh ground pepper, to taste
• CHICKEN BREASTS:
• 4 oz. shredded part-skim mozzarella cheese
• 4 (1 lb. total) boneless, skinless chicken breasts, pounded down to 1/4” thickness
• 1/2 tsp garlic powder
• 1/2 tsp smoked or sweet paprika
• chopped fresh parsley, for garnish
• 1/2 c. low sodium chicken broth
• 1 tsp Italian Seasoning
• salt and fresh ground pepper, to taste

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish, and set aside.

Step 2: Heat half tbsp each butter and olive oil in a large skillet over medium-high heat. Once the butter has melted, add the sliced mushrooms and onions to the skillet and season with salt and pepper. Cook for about 5 minutes, then add the garlic. Continue to cook for another 30 seconds or until aromatic.

Step 3: To the prepared baking dish, transfer half of the mushrooms and set the remaining aside for later.

Step 4: Add the remaining butter and olive oil to the same skillet. In the meantime, season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning. To the hot oil, add the chicken breasts (do this in batches if needed) and sear for about 2 minutes on each side or until the chicken breasts are lightly browned.

Step 5: Arrange the chicken breasts on top of the mushrooms in the baking dish.

Step 6: Place the skillet back on the stove and pour in the chicken broth. Deglaze the pan and bring everything to a boil. Cook for another 4 to 5 minutes or until the liquid has been reduced.

Step 7: Over the chicken breasts, add the remaining mushroom mixture, top with cheese, and pour the prepared chicken broth on top. Place in the preheated oven and bake for about 15 minutes, uncovered, or until the chicken is completely cooked.

Step 8: Serve the cheesy baked chicken with mushrooms right away garnished with some fresh parsley. Enjoy!

Notes

WW FREESTYLE POINTS: 6 TO STORE LEFTOVERS: Keep any leftovers in an airtight container and store them in the fridge for up to 3 days.