General Recipes

Prep Time: 20 mins | Cook Time: 60 mins | Total Time: 1 hr 20 mins | Yield: 10

This sheet pan roast pork tenderloin with potatoes and carrots is a great healthy dinner option perfect for your entire family. Enjoy succulent, incredibly tender, and moist pork tenderloin with this simple recipe any time. Great results do not mean extra effort. Sometimes all it takes is minimal ingredients and less effort to acquire amazing results!

Ingredients

1/2 c. extra virgin olive oil

2 pounds of boneless pork tenderloins

4–6 tbsp high-quality balsamic vinegar

1 whole head of garlic, peeled and minced

2–3 heaping tbsp pure honey

1/2 c. onion, minced

1 pound baby carrots, cut into 1/4” thick pieces

2 pounds of baby potatoes, roughly diced (about 2/3” diameter)

1/4 c. fresh rosemary leaves, minced

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

HOW TO MAKE SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

Step 1: Prepare the oven. Put the oven rack in the lower-middle position and preheat it to 350 degrees F. Using foil, line a large baking pan and generously grease. Pat dry all the excess moisture from the pork tenderloins using paper towels. In the middle of the greased-foiled pan, place the pork tenderloins and set them aside.

Step 2: Place the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper in a large bowl. Mix well using a whisk until well blended. Set aside 1/3 c of the marinade in another small bowl. Into the rest of the marinade, toss the potatoes and carrots.

Step 3: Evenly coat the pork with the reserved 1/3 c marinade, making sure all sides are coated. Around the pork tenderloins, place the potato/carrot mixture. Ensure that the marinade is dispersed evenly.

Step 4: Place in the preheated oven and roast for about 45 to 50 minutes or until the internal temperature of the thickest part of the meat reaches 145 degrees F. Note that the cooking time varies depending on your oven. If the pork is done before the veggies, transfer the pork to a platter and cover it with foil to keep it warm.

Step 5: If the veggies require a longer time to cook, adjust the oven temperature to 425 degrees F and continue to roast the veggies until tender and browned.

Step 6: Before slicing, let the roasts rest for at least 5 to 10 minutes at room temperature. Drizzle the pork with the pan juices and serve with carrots and potatoes. Enjoy!

Nutrition Facts:

Serving Size: 1 Calories: 536 | Sugar: 60.8 g | Sodium: 575.8 mg | Fat: 15.2 g | Carbohydrates: 81.4 g | Fiber: 4 g | Protein: 23.6 g | Cholesterol: 57.1 mg

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

Rebecca Prep Time: 20 mins | Cook Time: 60 mins | Total Time: 1 hr 20 mins | Yield: 10 This sheet pan roast pork tenderloin with potatoes and carrots is… General Recipes SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 60 mins 60 mins

Nutrition facts: 536 calories 15.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. extra virgin olive oil
• 2 pounds of boneless pork tenderloins
• 4–6 tbsp high-quality balsamic vinegar
• 1 whole head of garlic, peeled and minced
• 2–3 heaping tbsp pure honey
• 1/2 c. onion, minced
• 1 pound baby carrots, cut into 1/4” thick pieces
• 2 pounds of baby potatoes, roughly diced (about 2/3” diameter)
• 1/4 c. fresh rosemary leaves, minced
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

Step 1: Prepare the oven. Put the oven rack in the lower-middle position and preheat it to 350 degrees F. Using foil, line a large baking pan and generously grease. Pat dry all the excess moisture from the pork tenderloins using paper towels. In the middle of the greased-foiled pan, place the pork tenderloins and set them aside.

Step 2: Place the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper in a large bowl. Mix well using a whisk until well blended. Set aside 1/3 c of the marinade in another small bowl. Into the rest of the marinade, toss the potatoes and carrots.

Step 3: Evenly coat the pork with the reserved 1/3 c marinade, making sure all sides are coated. Around the pork tenderloins, place the potato/carrot mixture. Ensure that the marinade is dispersed evenly.

Step 4: Place in the preheated oven and roast for about 45 to 50 minutes or until the internal temperature of the thickest part of the meat reaches 145 degrees F. Note that the cooking time varies depending on your oven. If the pork is done before the veggies, transfer the pork to a platter and cover it with foil to keep it warm.

Step 5: If the veggies require a longer time to cook, adjust the oven temperature to 425 degrees F and continue to roast the veggies until tender and browned.

Step 6: Before slicing, let the roasts rest for at least 5 to 10 minutes at room temperature. Drizzle the pork with the pan juices and serve with carrots and potatoes. Enjoy!

This pasta dish got your busy days covered. It is so easy to whip up in no time and guarantees the best creamy Italian sausage and tomato pasta you’ll ever taste!

INGREDIENTS

2 tbsp olive oil

1 pound Italian sausage (454 grams)

1 tbsp butter (.5 ounces, 14 grams)

5 cloves of garlic, minced

1 pound box of penne or other pasta (454 grams)

1 medium onion, chopped

1 red bell pepper, chopped

15 ounces can (chopped) tomatoes (425 grams)

3/4 c. sundried tomatoes, chopped (100 grams)

1 chicken bouillon cube

1/2 c. water

1 c. heavy cream

1/2 c. Parmesan cheese (1.5 ounces, 43 grams)

a handful of fresh basil leaves (about 1.5 ounces, 43 grams), chopped

a large handful of baby spinach (about 2.3 ounces, 65 grams), chopped or not

salt and pepper to taste

How to make Creamy Italian Sausage and Tomato Pasta

Step 1: In a pot with boiling salted water, cook the pasta until al dente. Drain when done and toss the pasta with butter.

To make the sauce:

Step 2: In olive oil, saute the chopped onion and red pepper for about 1 minute. Then, add the sausage and cook until no longer pink. Next, add the minced garlic along with the chopped sundried tomato. Continue to cook for a minute more.

Step 3: Now, add the chopped tomatoes, bouillon cube, and 1/2 cup of water. Cook further until bubbly.

Step 4: Pour in the cream and allow the sauce to simmer for approximately 2 minutes.

Step 5: Sprinkle in the Parmesan cheese and stir until melted. Then, turn the heat off.

Step 6: To the sauce, add the baby spinach. Stir and allow the sauce to rest for about a1 to 2 minutes before stirring in the chopped basil. To taste, season with salt and pepper.

Step 7: Toss the sauce with the hot buttered pasta. Enjoy!

Creamy Italian Sausage and Tomato Pasta

Rebecca This pasta dish got your busy days covered. It is so easy to whip up in no time and guarantees the best creamy Italian sausage and tomato pasta you’ll ever… General Recipes Creamy Italian Sausage and Tomato Pasta European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 tbsp olive oil
• 1 pound Italian sausage (454 grams)
• 1 tbsp butter (.5 ounces, 14 grams)
• 5 cloves of garlic, minced
• 1 pound box of penne or other pasta (454 grams)
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 15 ounces can (chopped) tomatoes (425 grams)
• 3/4 c. sundried tomatoes, chopped (100 grams)
• 1 chicken bouillon cube
• 1/2 c. water
• 1 c. heavy cream
• 1/2 c. Parmesan cheese (1.5 ounces, 43 grams)
• a handful of fresh basil leaves (about 1.5 ounces, 43 grams), chopped
• a large handful of baby spinach (about 2.3 ounces, 65 grams), chopped or not
• salt and pepper to taste

Instructions

Step 1: In a pot with boiling salted water, cook the pasta until al dente. Drain when done and toss the pasta with butter.

To make the sauce:

Step 2: In olive oil, saute the chopped onion and red pepper for about 1 minute. Then, add the sausage and cook until no longer pink. Next, add the minced garlic along with the chopped sundried tomato. Continue to cook for a minute more.

Step 3: Now, add the chopped tomatoes, bouillon cube, and 1/2 cup of water. Cook further until bubbly.

Step 4: Pour in the cream and allow the sauce to simmer for approximately 2 minutes.

Step 5: Sprinkle in the Parmesan cheese and stir until melted. Then, turn the heat off.

Step 6: To the sauce, add the baby spinach. Stir and allow the sauce to rest for about a1 to 2 minutes before stirring in the chopped basil. To taste, season with salt and pepper.

Step 7: Toss the sauce with the hot buttered pasta. Enjoy!

PREP TIME: 15 MINS | COOK TIME: 35 MINS | TOTAL TIME: 50 MINS | SERVINGS: 6

This Sausage and Pierogi Casserole is an impressive, very irresistible casserole packed with sausage, onions, and frozen pierogis and covered with a creamy cheese sauce. It is a great dinner option if you are looking for an easy and quick meal, especially during busy days. The best part is you can prep this in advance, and when ready to serve, layer the casserole and pop it in the oven. This casserole can also be frozen (unbaked) for up to 3 months.

INGREDIENTS

1 tbsp olive oil

½ large onion, chopped

1 c. mushrooms, sliced

½ bell pepper, chopped

3 mild or hot Italian sausages

¼ c. whole milk

10 ounces cream of mushroom soup

1 ½ c. cheddar cheese, grated

20 frozen pierogies

How to make Sausage and Pierogi Casserole

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

Step 2: At the bottom of a 9 x 13-inch baking dish, place the frozen pierogis in a single layer.

Step 3: In a frying pan, heat the oil over medium heat. Once the oil is hot, add the onion, pepper, and mushrooms to the pan and saute for a few minutes. Over the frozen pierogies, pour the vegetables.

Step 4: Remove the sausages from their casings and cook them in the now-empty pan, breaking them down as it cooks. In the casserole dish, layer the sausage.

Step 5: Into a measuring cup, measure out the milk. To the milk, add the can of mushroom soup and stir well. Evenly pour this over the top of the casserole and sprinkle with cheddar cheese.

Step 6: Place in the preheated oven and bake for about 35 minutes.

NOTES:

For this recipe, you can use any flavor of pierogis you prefer.

You can make pierogis and simply freeze them 20 minutes in advance.

Swap sausage with bacon, pepperoni, or cooked chicken.

Feel free to use different soup variations – the cream of chicken or cream of bacon is great options!

You can substitute cheddar cheese with a Monterey jack or mozzarella.

NUTRITION FACTS:

Serving: 6g, Calories: 553 kcal, Carbohydrates: 41g, Protein: 24g, Fat: 33g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 76mg, Sodium: 1284mg, Potassium: 495mg, Fiber: 2g, Sugar: 3g, Vitamin A: 615IU, Vitamin C: 15mg, Calcium: 245mg, Iron: 3mg

Sausage and Pierogi Casserole

Rebecca PREP TIME: 15 MINS | COOK TIME: 35 MINS | TOTAL TIME: 50 MINS | SERVINGS: 6 This Sausage and Pierogi Casserole is an impressive, very irresistible casserole packed with… General Recipes Sausage and Pierogi Casserole European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 553 calories 33 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• ½ large onion, chopped
• 1 c. mushrooms, sliced
• ½ bell pepper, chopped
• 3 mild or hot Italian sausages
• ¼ c. whole milk
• 10 ounces cream of mushroom soup
• 1 ½ c. cheddar cheese, grated
• 20 frozen pierogies

Instructions

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

Step 2: At the bottom of a 9 x 13-inch baking dish, place the frozen pierogis in a single layer.

Step 3: In a frying pan, heat the oil over medium heat. Once the oil is hot, add the onion, pepper, and mushrooms to the pan and saute for a few minutes. Over the frozen pierogies, pour the vegetables.

Step 4: Remove the sausages from their casings and cook them in the now-empty pan, breaking them down as it cooks. In the casserole dish, layer the sausage.

Step 5: Into a measuring cup, measure out the milk. To the milk, add the can of mushroom soup and stir well. Evenly pour this over the top of the casserole and sprinkle with cheddar cheese.

Step 6: Place in the preheated oven and bake for about 35 minutes.

Notes

For this recipe, you can use any flavor of pierogis you prefer. You can make pierogis and simply freeze them 20 minutes in advance. Swap sausage with bacon, pepperoni, or cooked chicken. Feel free to use different soup variations - the cream of chicken or cream of bacon is great options! You can substitute cheddar cheese with a Monterey jack or mozzarella.

Prep Time: 10 mins | Cook Time: 1 hr | Cooling time: 3 hrs | Servings: 10 pieces

This Southern Buttermilk Pie is a classic pie that stays one of the most-loved pies for years! This pie is stuffed with a sweet and tangy custard and lightly dusted with nutmeg on top. For the complete experience, serve the pie with a big dollop of whipped cream and top with some fresh berries.

This Southern sweet dessert is decadent and velvety. For best results, make sure to thoroughly chill the pie before slicing. Serve chilled and store any leftovers in the fridge for a quick dessert.

Ingredients

3 large eggs

1 9” deep dish pie crust, frozen or homemade

3 tbsp all-purpose flour

⅛ tsp ground nutmeg plus additional for the top

1 tsp pure vanilla extract

½ c. butter (salted or unsalted) melted

1 c. buttermilk (not fat-free)

1 tbsp lemon juice

1 ½ c. granulated sugar

whipped cream for serving, optional

¼ tsp salt

How to make Southern Buttermilk Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F. On a baking sheet, place the pie crust and set it aside.

Step 2: Sift the sugar, flour, salt, and nutmeg in a medium mixing bowl.

Step 3: Place the buttermilk, butter, eggs, lemon juice, and vanilla in another mixing bowl. Mix well until combined.

Step 4: Into the dry ingredients, add the wet ingredients, and mix well until blended. Into the pie shell, evenly pour the mixture, and lightly sprinkle with extra nutmeg on top if desired. Place in the preheated oven and bake for about 50 to 60 minutes or until the center of the pie is set when shaken gently. Check the pie at the 30 minutes mark. And to prevent over-browning, tent the edges.

Step 5: Take the pie out of the oven and onto a cooling rack. Before slicing, cool the pie completely.

Step 6: Slice and serve the pie with a dollop of whipped cream if desired. Enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 344 kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 266mg | Potassium: 85mg | Fiber: 1g | Sugar: 31g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Southern Buttermilk Pie

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Cooling time: 3 hrs | Servings: 10 pieces This Southern Buttermilk Pie is a classic pie that stays one of… General Recipes Southern Buttermilk Pie European Print This

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

Nutrition facts: 344 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 large eggs
• 1 9” deep dish pie crust, frozen or homemade
• 3 tbsp all-purpose flour
• ⅛ tsp ground nutmeg plus additional for the top
• 1 tsp pure vanilla extract
• ½ c. butter (salted or unsalted) melted
• 1 c. buttermilk (not fat-free)
• 1 tbsp lemon juice
• 1 ½ c. granulated sugar
• whipped cream for serving, optional
• ¼ tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. On a baking sheet, place the pie crust and set it aside.

Step 2: Sift the sugar, flour, salt, and nutmeg in a medium mixing bowl.

Step 3: Place the buttermilk, butter, eggs, lemon juice, and vanilla in another mixing bowl. Mix well until combined.

Step 4: Into the dry ingredients, add the wet ingredients, and mix well until blended. Into the pie shell, evenly pour the mixture, and lightly sprinkle with extra nutmeg on top if desired. Place in the preheated oven and bake for about 50 to 60 minutes or until the center of the pie is set when shaken gently. Check the pie at the 30 minutes mark. And to prevent over-browning, tent the edges.

Step 5: Take the pie out of the oven and onto a cooling rack. Before slicing, cool the pie completely.

Step 6: Slice and serve the pie with a dollop of whipped cream if desired. Enjoy!

Prep time: 3 mins | Cook time: 20 mins | Total time: 23 mins | Serves: 4

These are one of the best pork chops I’ve tried! Melt-in-your-mouth, insanely delicious, and super easy to whip up using minimal ingredients that you’ll probably find in your kitchen. These Korean-style marinated pork chops are irresistible and excellent to pair with mashed potatoes, your favorite salad, or roasted broccoli. You can even enjoy these delicious pork chops over rice or noodles. I would suggest whipping up some extra sauce if serving these chops over noodles.

Thick cut, beautiful, and juicy pork chops never fail to put smiles on everyone’s faces. If you, too, love the same and then you have to give this Korean-inspired Pork Chops Recipe a try very soon. It’s a nice, fun, and delicious way to put some exciting twist to your good old pork chops.

INGREDIENTS

1 tbsp olive oil

4 cloves garlic, minced

4 pork chops

1/4 c. soy sauce, low sodium

1 tsp ginger, minced

2 tbsp honey

1 tsp sesame oil

black pepper to taste

2 tsp sriracha sauce

HOW TO MAKE KOREAN-STYLE PORK CHOPS

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

Step 2: Place the soy sauce, honey, garlic, ginger, sesame oil, and sriracha sauce in a medium-size bowl. Mix well and pour this over the pork chops. Let the pork chops marinate for approximately 20 minutes.

Step 3: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet (without the marinade) and sear for about 5 minutes until the first side has browned. Then, flip and pour in the rest of the marinate. Continue to cook the other side for additional 5 minutes.

Step 4: Transfer the skillet into the preheated oven and bake for about 10 minutes or until the pork chops are fully cooked.

Tip:

For this recipe, I used about 1-inch thick pork chops. If using not very thick chops, you might not need to finish cooking them in the oven.

Nutrition Facts:

Calories: 294 kcal (15%) | Carbohydrates: 11g (4%) | Protein: 29g (58%) | Fat: 13g (20%) | Saturated Fat: 3g (19%) | Cholesterol: 89mg (30%) | Sodium: 660mg (29%) | Potassium: 540mg (15%) | Sugar: 8g (9%) | Vitamin C: 2.7mg (3%) | Calcium: 18mg (2%) | Iron: 1mg (6%)

KOREAN STYLE PORK CHOPS

Rebecca Prep time: 3 mins | Cook time: 20 mins | Total time: 23 mins | Serves: 4 These are one of the best pork chops I’ve tried! Melt-in-your-mouth, insanely delicious,… General Recipes KOREAN STYLE PORK CHOPS European Print This

Serves: 4 Prep Time: 3 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 294 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 4 cloves garlic, minced
• 4 pork chops
• 1/4 c. soy sauce, low sodium
• 1 tsp ginger, minced
• 2 tbsp honey
• 1 tsp sesame oil
• black pepper to taste
• 2 tsp sriracha sauce

Instructions

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

Step 2: Place the soy sauce, honey, garlic, ginger, sesame oil, and sriracha sauce in a medium-size bowl. Mix well and pour this over the pork chops. Let the pork chops marinate for approximately 20 minutes.

Step 3: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet (without the marinade) and sear for about 5 minutes until the first side has browned. Then, flip and pour in the rest of the marinate. Continue to cook the other side for additional 5 minutes.

Step 4: Transfer the skillet into the preheated oven and bake for about 10 minutes or until the pork chops are fully cooked.

Notes

For this recipe, I used about 1-inch thick pork chops. If using not very thick chops, you might not need to finish cooking them in the oven.

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

This is a creamy lasagna yet light. An impressive dish loaded with shredded chicken, mushrooms, spinach, no-boil lasagna, and a tasty milk-based sauce. A must-try and a keeper!

INGREDIENTS

2 c. shredded cooked chicken

2 1/2 tablespoons olive oil

2 tablespoons minced garlic

1 c. chopped onion

8 ounces white mushrooms, thinly sliced

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

1 teaspoon dried oregano

1 1/4 teaspoon kosher salt, divided

2 c. low-sodium chicken stock

2 c. whole milk

1/4 c. all-purpose flour

1/4 teaspoon Nutmeg

1/2 c. shredded Parmesan cheese

1 1/4 c. shredded mozzarella cheese

8 no-boil (oven-ready) lasagna noodles

1 (6 ounces) bag of fresh baby spinach

HOW TO MAKE CHICKEN MUSHROOM AND SPINACH LASAGNA

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: On medium-high, heat a large saute pan. Drizzle the oil to the hot pan and add the onions along with the garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp of salt. Cook for about 5 minutes, stirring often until the mushrooms have softened and the liquid from the mushrooms has evaporated.

Step 3: Then, add the spinach, stir, and cook until wilted and all of the spinach moisture has evaporated. Take the pan off the heat and add the cooked chicken. Stir and set aside.

Step 4: To make the slurry, whisk half a cup of chicken stock with flour in a small bowl until you have a thick milky consistency. Set aside.

Step 5: Mix the rest of the 1 1/2 cups of chicken broth, milk, nutmeg, and 1 tsp of salt in a small saucepan. Bring everything to a slow simmer over medium heat, stirring often. While stirring constantly, add the slurry to the mixture once it begins to bubble up. Let the mixture simmer for about 5 to 8 minutes, stirring often. Then, add the Parmesan cheese, stir, and take off the heat.

Step 6: Into the bottom of a 10 x 10-inch square baking dish, pour half a cup of the sauce and top with 2 noodles, 1 c. chicken mixture, 1 c. sauce, and 1/4 c mozzarella. Ensure the noodles are completely covered in sauce. Feel free to lightly press down the noodles. Do the same layers twice (noodles, chicken, sauce, and cheese). For the final layer, you’ll have a little more sauce and cheese.

Step 7: Using aluminium foil, tent the baking dish and place it in the preheated oven. Bake for about 25 minutes. Remove the cover and resume baking for additional 15 minutes. You can broil the lasagna for about 2 to 3 minutes until the top is golden brown. Remove from the oven when done and allow the lasagna to stand for about 15 to 20 minutes.

Step 8: Slice and serve. Enjoy!

NUTRITION FACTS:

Serving Size: Calories: 328 | Sugar: 5.6 g | Sodium: 812.7 mg | Fat: 10.1 g | Carbohydrates: 33.5 g | Protein: 24.4 g | Cholesterol: 39 mg

CHICKEN MUSHROOM AND SPINACH LASAGNA

Rebecca Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Yield: 8 This is a creamy lasagna yet light. An impressive dish loaded… General Recipes CHICKEN MUSHROOM AND SPINACH LASAGNA European Print This

Serves: 8 Prep Time: 25 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 328 calories 10.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c. shredded cooked chicken
• 2 1/2 tablespoons olive oil
• 2 tablespoons minced garlic
• 1 c. chopped onion
• 8 ounces white mushrooms, thinly sliced
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 1/4 teaspoon kosher salt, divided
• 2 c. low-sodium chicken stock
• 2 c. whole milk
• 1/4 c. all-purpose flour
• 1/4 teaspoon Nutmeg
• 1/2 c. shredded Parmesan cheese
• 1 1/4 c. shredded mozzarella cheese
• 8 no-boil (oven-ready) lasagna noodles
• 1 (6 ounces) bag of fresh baby spinach

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: On medium-high, heat a large saute pan. Drizzle the oil to the hot pan and add the onions along with the garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp of salt. Cook for about 5 minutes, stirring often until the mushrooms have softened and the liquid from the mushrooms has evaporated.

Step 3: Then, add the spinach, stir, and cook until wilted and all of the spinach moisture has evaporated. Take the pan off the heat and add the cooked chicken. Stir and set aside.

Step 4: To make the slurry, whisk half a cup of chicken stock with flour in a small bowl until you have a thick milky consistency. Set aside.

Step 5: Mix the rest of the 1 1/2 cups of chicken broth, milk, nutmeg, and 1 tsp of salt in a small saucepan. Bring everything to a slow simmer over medium heat, stirring often. While stirring constantly, add the slurry to the mixture once it begins to bubble up. Let the mixture simmer for about 5 to 8 minutes, stirring often. Then, add the Parmesan cheese, stir, and take off the heat.

Step 6: Into the bottom of a 10 x 10-inch square baking dish, pour half a cup of the sauce and top with 2 noodles, 1 c. chicken mixture, 1 c. sauce, and 1/4 c mozzarella. Ensure the noodles are completely covered in sauce. Feel free to lightly press down the noodles. Do the same layers twice (noodles, chicken, sauce, and cheese). For the final layer, you’ll have a little more sauce and cheese.

Step 7: Using aluminium foil, tent the baking dish and place it in the preheated oven. Bake for about 25 minutes. Remove the cover and resume baking for additional 15 minutes. You can broil the lasagna for about 2 to 3 minutes until the top is golden brown. Remove from the oven when done and allow the lasagna to stand for about 15 to 20 minutes.

Step 8: Slice and serve. Enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 5 people

This recipe is easily made with minimal ingredients either on your stovetop or in a crockpot. A spicy, rich in tomato flavor, and scrumptious Italian sausage soup with orzo that’s perfect for an easy and quick weeknight meal.

Say no more to bland soup with this easy Italian sausage soup with orzo. Ladle the soup into bowls and top each serving with a few tablespoons of cream and a generous amount of Parmesan cheese. Then, serve with some crusty bread to scoop out all the goodness!

Ingredients

1 tablespoon Olive Oil

500 g. Mild Italian Sausage

1 c. Orzo Pasta

½ onion

1 tablespoon Garlic

2 teaspoons Italian Seasoning

1 28-ounces Crushed Tomato

½ teaspoon red Chili Flakes (optional)

4 c. Chicken Broth

¼ c. Half and Half

2 c. Spinach (Tightly Packed)

½ c. Parmesan Cheese (to serve)

salt and pepper to taste

How to make Italian Sausage Soup With Orzo

Step 1: In a heavy bottom pan, heat the oil. Then, add the chopped onion and garlic. Cook for a few minutes until the onion has softened and the garlic is aromatic.

Step 2: Into small pieces, roughly break the sausage and add to the pan. Cook for about 5 to 6 minutes, stirring often until browned. Make sure to break the bigger chunks of sausage as it cooks.

Step 3: Pour in the stocks and scrape the bottom of the pan to release any browned bits. Next, add the tomatoes, Italian seasoning, chili flakes, salt, and pepper. Stir and bring to a boil. Once boiling, add in the Orzo Pasta and stir. Put the lid on and continue to cook for an additional 8 to 10 minutes over medium-low heat until the pasta is almost cooked, stirring occasionally.

Step 4: Then, add the spinach, stir, and cook for 2 minutes more.

Step 5: Turn the heat off and whisk in the half-and-half.

Step 6: Serve the Italian sausage soup with orzo right away with a generous topping of Parmesan cheese. Enjoy!

Nutrition Facts:

Serving: 200g | Calories: 597 kcal | Carbohydrates: 27g | Protein: 27g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 1760mg | Potassium: 597mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1385IU | Vitamin C: 19.9mg | Calcium: 315mg | Iron: 2.9mg

Italian Sausage Soup With Orzo

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 5 people This recipe is easily made with minimal ingredients either on your stovetop… General Recipes Italian Sausage Soup With Orzo European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 597 calories 41 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon Olive Oil
• 500 g. Mild Italian Sausage
• 1 c. Orzo Pasta
• ½ onion
• 1 tablespoon Garlic
• 2 teaspoons Italian Seasoning
• 1 28-ounces Crushed Tomato
• ½ teaspoon red Chili Flakes (optional)
• 4 c. Chicken Broth
• ¼ c. Half and Half
• 2 c. Spinach (Tightly Packed)
• ½ c. Parmesan Cheese (to serve)
• salt and pepper to taste

Instructions

Step 1: In a heavy bottom pan, heat the oil. Then, add the chopped onion and garlic. Cook for a few minutes until the onion has softened and the garlic is aromatic.

Step 2: Into small pieces, roughly break the sausage and add to the pan. Cook for about 5 to 6 minutes, stirring often until browned. Make sure to break the bigger chunks of sausage as it cooks.

Step 3: Pour in the stocks and scrape the bottom of the pan to release any browned bits. Next, add the tomatoes, Italian seasoning, chili flakes, salt, and pepper. Stir and bring to a boil. Once boiling, add in the Orzo Pasta and stir. Put the lid on and continue to cook for an additional 8 to 10 minutes over medium-low heat until the pasta is almost cooked, stirring occasionally.

Step 4: Then, add the spinach, stir, and cook for 2 minutes more.

Step 5: Turn the heat off and whisk in the half-and-half.

Step 6: Serve the Italian sausage soup with orzo right away with a generous topping of Parmesan cheese. Enjoy!

PREP TIME: 30 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1 HR | SERVINGS: 8

Are you searching for another delicious breakfast idea, then you have to give this cheesy bacon hash brown pie a try. It’s a very simple pie that you can easily whip up any time using ingredients that you have on hand. Loaded with bacon, cheddar cheese, and hash browns that are baked to golden and crispy perfection! Serve a slice with your favorite toppings such as chives, a dollop of sour cream, and extra shredded cheese.

This is a very versatile pie. You can stick to the recipe or add a fun twist like adding some veggies such as mushrooms, peppers, or spinach to the mix before baking. This cheesy bacon, hash brown pie is insanely good no one can be able to resist this!

Ingredients

3 large eggs

4 slices of bacon, chopped

1 ½ c. cheddar cheese (170 g.)

½ onion, chopped

⅓ c. whole milk (80 ml

3 c. frozen hash browns, thawed (200 g.)

½ tsp salt

¼ tsp black pepper

SUGGESTED TOPPINGS:

Additional shredded cheese

Sour cream

Chives

How to make Cheesy Bacon Hash Brown Pie

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Cook the bacon in a well-greased 8 to 9-inch cast-iron skillet over medium heat until the bacon is crispy and the fat has been rendered. To a paper towel-lined plate, transfer the bacon.

Step 3: To the now-empty skillet, add the onion. Adjust the heat to medium-low and cook the onion for about 4 minutes until softened and translucent.

Step 4: Place the eggs, milk, salt, and pepper in a large bowl. Mix well until combined. Then, mix in the hash browns, cheese, bacon, and onion.

Step 5: Before dumping the hash brown into the cast-iron skillet, ensure it is well-greased with bacon grease, and if needed, grease with non-stick cooking spray. Into the pan, evenly spread the hash brown mixture. Place in the preheated oven and bake for about 30 to 35 minutes or until the edges are crispy.

Step 6: Remove from the oven when done and serve the cheesy bacon, and hash brown pie right away. Enjoy!

Nutrition Facts:

Sodium: 395mg, Calcium: 183mg, Vitamin C: 7mg, Vitamin A: 318IU, Sugar: 1g, Fiber: 1g, Potassium: 313mg, Cholesterol: 92mg, Calories: 229 kcal, Saturated Fat: 7g, Fat: 14g, Protein: 11g, Carbohydrates: 16g, Iron: 1mg

Cheesy Bacon Hash Brown Pie

Rebecca PREP TIME: 30 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1 HR | SERVINGS: 8 Are you searching for another delicious breakfast idea, then you have to give… General Recipes Cheesy Bacon Hash Brown Pie European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 229 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 large eggs
• 4 slices of bacon, chopped
• 1 ½ c. cheddar cheese (170 g.)
• ½ onion, chopped
• ⅓ c. whole milk (80 ml
• 3 c. frozen hash browns, thawed (200 g.)
• ½ tsp salt
• ¼ tsp black pepper
• SUGGESTED TOPPINGS:
• Additional shredded cheese
• Sour cream
• Chives

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Cook the bacon in a well-greased 8 to 9-inch cast-iron skillet over medium heat until the bacon is crispy and the fat has been rendered. To a paper towel-lined plate, transfer the bacon.

Step 3: To the now-empty skillet, add the onion. Adjust the heat to medium-low and cook the onion for about 4 minutes until softened and translucent.

Step 4: Place the eggs, milk, salt, and pepper in a large bowl. Mix well until combined. Then, mix in the hash browns, cheese, bacon, and onion.

Step 5: Before dumping the hash brown into the cast-iron skillet, ensure it is well-greased with bacon grease, and if needed, grease with non-stick cooking spray. Into the pan, evenly spread the hash brown mixture. Place in the preheated oven and bake for about 30 to 35 minutes or until the edges are crispy.

Step 6: Remove from the oven when done and serve the cheesy bacon, and hash brown pie right away. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 3

Flaky, tender, very delicious lemon butter, salmon that you can easily whip up in less than thirty minutes. An elegant and scrumptious dinner with pan-seared salmon with a simple yet impressive lemon butter sauce that’s perfect for a quick meal anytime!

INGREDIENTS

Sauce:

4 tablespoons butter

¼ c. lemon juice

1 small garlic clove, minced

1 tablespoon freshly chopped parsley

Salmon:

2 tablespoons avocado oil or olive oil

3 salmon fillets, about 6 ounces each, skin on or off

1 teaspoon Old Bay Seasoning or to taste

How to make Lemon Butter Salmon

Step 1: With Old Bay Seasoning or salt & pepper, season the salmon fillets.

Step 2: Heat the olive oil in a large non-stick pan over high heat. Once the oil is hot, add the fillets to the pan. Adjust the heat to medium-low and cook the fillets for about 5 to 6 minutes, undisturbed, until well browned and cooked about halfway through. Flip and continue to cook the other side of the fillets for additional 5 minutes or until cooked to your desired doneness.

Step 3: In the meantime, bring the lemon juice to a boil in a small skillet or saucepan. Adjust the heat to low and cook for about 3 minutes, stirring often. Decrease the heat to very low, then add the cold butter. Stir constantly to allow the butter to slowly melt. Add the parsley, garlic, salt, and pepper once the butter is melted halfway. Continue to cook for another minute, then take the pan off the heat.

NOTE:

Adjust the cooking time depending on the thickness of the salmon fillets. To ensure the doneness, use an instant-read thermometer. The fillets are properly cooked once the internal temperature reaches 140-145 degrees F.

TIPS:

Make sure the first side of the salmon is cooked halfway through before turning it around.

The best salmon has a firm texture, and moist appearance, with a fresh odor. Ensure to keep the salmon for up to 2 days in the coldest part of the fridge before cooking.

Thaw the frozen salmon completely before using it.

To help the fish cook evenly, allow the salmon fillets to rest for about 30 minutes on the counter to let them come to room temperature.

To ensure the salmon flips easily, use a non-stick skillet.

NUTRITION FACTS:

Calories: 382 kcal, Carbohydrates: 3g, Protein: 34g, Fat: 25g, Saturated Fat: 10g, Cholesterol: 125mg, Sodium: 184mg, Potassium: 882mg, Fiber: 1g, Sugar: 1g, Vitamin A: 896IU, Vitamin C: 15mg, Calcium: 47mg, Iron: 2mg

Lemon Butter Salmon

Rebecca PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 3 Flaky, tender, very delicious lemon butter, salmon that you can easily whip up… General Recipes Lemon Butter Salmon European Print This

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

Nutrition facts: 382 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Sauce:
• 4 tablespoons butter
• ¼ c. lemon juice
• 1 small garlic clove, minced
• 1 tablespoon freshly chopped parsley
• Salmon:
• 2 tablespoons avocado oil or olive oil
• 3 salmon fillets, about 6 ounces each, skin on or off
• 1 teaspoon Old Bay Seasoning or to taste

Instructions

Step 1: With Old Bay Seasoning or salt & pepper, season the salmon fillets.

Step 2: Heat the olive oil in a large non-stick pan over high heat. Once the oil is hot, add the fillets to the pan. Adjust the heat to medium-low and cook the fillets for about 5 to 6 minutes, undisturbed, until well browned and cooked about halfway through. Flip and continue to cook the other side of the fillets for additional 5 minutes or until cooked to your desired doneness.

Step 3: In the meantime, bring the lemon juice to a boil in a small skillet or saucepan. Adjust the heat to low and cook for about 3 minutes, stirring often. Decrease the heat to very low, then add the cold butter. Stir constantly to allow the butter to slowly melt. Add the parsley, garlic, salt, and pepper once the butter is melted halfway. Continue to cook for another minute, then take the pan off the heat.

Notes

Adjust the cooking time depending on the thickness of the salmon fillets. To ensure the doneness, use an instant-read thermometer. The fillets are properly cooked once the internal temperature reaches 140-145 degrees F. TIPS: Make sure the first side of the salmon is cooked halfway through before turning it around. The best salmon has a firm texture, and moist appearance, with a fresh odor. Ensure to keep the salmon for up to 2 days in the coldest part of the fridge before cooking. Thaw the frozen salmon completely before using it. To help the fish cook evenly, allow the salmon fillets to rest for about 30 minutes on the counter to let them come to room temperature. To ensure the salmon flips easily, use a non-stick skillet.

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

This is a very delicious pasta with chunks of salmon and spinach in a simple, creamy Parmesan sauce. This is the perfect dinner option if you are searching for another easy and quick meal to whip up, especially on busy days. A delicious staple that deserves a spot on your regular menu rotation.

For the salmon, I suggest choosing a wild-caught variety. I love this type as it appears moist and doesn’t dry out. Also, make sure to pick a bright pink color salmon. As for the pasta, you are welcome to use any pasta that you prefer, such as penne, fettuccine, campanelle, ziti, and rigatoni. But avoid small pasta varieties like orzo, stortini, ditalini, etc. And use fresh baby spinach (avoid store-bought frozen spinach bags) as they are tender and tasty.

INGREDIENTS

3 tablespoons butter

2 garlic cloves, minced

1 pound salmon skinless and boneless – one piece or multiple pieces

1 medium onion, chopped

1 c. heavy cream

6 ounces of baby spinach

1 c. Parmesan cheese, grated

2 tablespoons parsley, chopped

salt and pepper to taste

8 ounces uncooked pasta I use campanelle

HOW TO MAKE SALMON PASTA WITH SPINACH

Step 1: Following the package directions, cook the pasta until al dente.

Step 2: In the meantime, cook the onion in butter for about 4 to 5 minutes over medium heat. Then, add the salmon and continue to cook for an additional 5 to 7 minutes, breaking the salmon into flakes as it cooks. Next, add the spinach and cook further until wilted. This takes another 1 to 2 minutes.

Step 3: To the pan, add the heavy cream along with the Parmesan, garlic, salt, and pepper. Mix well and bring everything to a gentle boil. Then, add the cooked pasta and chopped parsley. Stir well.

Step 4: Before serving, garnish the salmon pasta with spinach with some parsley and grated Parmesan. Enjoy!

NUTRITION FACTS:

Calories: 729 kcal, Carbohydrates: 49g, Protein: 41g, Fat: 45g, Saturated Fat: 24g, Cholesterol: 184mg, Sodium: 594mg, Potassium: 1068mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6000IU, Vitamin C: 24.7mg, Calcium: 424mg, Iron: 3.5mg

SALMON PASTA WITH SPINACH

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 This is a very delicious pasta with chunks of salmon and spinach in… General Recipes SALMON PASTA WITH SPINACH European Print This

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

Nutrition facts: 729 calories 45 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons butter
• 2 garlic cloves, minced
• 1 pound salmon skinless and boneless – one piece or multiple pieces
• 1 medium onion, chopped
• 1 c. heavy cream
• 6 ounces of baby spinach
• 1 c. Parmesan cheese, grated
• 2 tablespoons parsley, chopped
• salt and pepper to taste
• 8 ounces uncooked pasta I use campanelle

Instructions

Step 1: Following the package directions, cook the pasta until al dente.

Step 2: In the meantime, cook the onion in butter for about 4 to 5 minutes over medium heat. Then, add the salmon and continue to cook for an additional 5 to 7 minutes, breaking the salmon into flakes as it cooks. Next, add the spinach and cook further until wilted. This takes another 1 to 2 minutes.

Step 3: To the pan, add the heavy cream along with the Parmesan, garlic, salt, and pepper. Mix well and bring everything to a gentle boil. Then, add the cooked pasta and chopped parsley. Stir well.

Step 4: Before serving, garnish the salmon pasta with spinach with some parsley and grated Parmesan. Enjoy!