General Recipes

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 4

Juicy and flavorful pan-seared pork chops smothered in a mouthwatering rich-onion gravy. Throw this dish together any time in less than an hour and serve with your favorite steamed/roasted veggies, cauliflower rice, or even rice for a filling meal that deserves a spot on your regular menu rotation.

Ingredients

PORK CHOPS:

2 tbsp olive oil

2 tbsp unsalted butter

1 lb. bone-in pork chops, 1” thick

1/4 tsp fresh ground pepper

1 tsp poultry seasoning or seasoning salt

ONION GRAVY:

3 cloves garlic, minced

1 tbsp unsalted butter

1 large yellow onion, thinly sliced

1/2 tbsp chopped fresh thyme

1/4 c. heavy cream

1/2 c. low sodium chicken broth

chopped fresh parsley for garnish

pinch of salt

How to make Smothered Pork Chops

Step 1: Sprinkle the pork chops with seasoning salt and pepper.

Step 2: In a large skillet, heat the oil and butter over medium-high heat. Add the pork chops to the melted butter and cook for about 5 minutes on each side until golden brown. To a plate, transfer the seared pork chops. Cover and set aside.

Step 3: Add another tbsp of butter to the now-empty skillet. Once the butter has melted, add the sliced onions and season with a pinch of salt. Cook the onions for about 12 minutes, stirring often, until the onions have softened and caramelized. Then, add the garlic along with the fresh thyme. Cook for additional 30 seconds before pouring in the chicken broth. Scrape the browned bits from the bottom of the pan using a wooden spoon. Stir in the heavy cream and let everything simmer for about a minute.

Step 4: To the skillet, add the pork chops back along with the pork juices. Adjust the heat to medium-low and cook further until the meat is cooked through and the sauce has thickened. This takes another 3 minutes.

Step 5: Take the pan off the heat when done. Before serving, garnish the smothered pork chops with some parsley. Enjoy!

Notes:

WW FREESTYLE POINTS: 12

To decrease the pints to 10, use Half & Half instead of Heavy Cream and use extra virgin olive oil in place of olive oil.

TO STORE LEFTOVERS: In an airtight container, place the completely cooled pork chops and store them in the fridge for up to 4 days.

Nutrition Facts

Amount Per Serving (4 oz.), Calories 353, Calories from Fat 261, Fat 29g45%, Saturated Fat 12g60%, Cholesterol 102mg34%, Sodium 228mg10%, Potassium 377mg11%, Carbohydrates 4g1%, Fiber 1g4%, Sugar 1g1%, Protein 19g38%, Vitamin A 525IU11%, Vitamin C 4.1mg5%, Calcium 40mg4%, Iron 0.8mg4%

Smothered Pork Chops

Rebecca Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 4 Juicy and flavorful pan-seared pork chops smothered in a mouthwatering rich-onion gravy. Throw… General Recipes Smothered Pork Chops European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 353 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• PORK CHOPS:
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 lb. bone-in pork chops, 1” thick
• 1/4 tsp fresh ground pepper
• 1 tsp poultry seasoning or seasoning salt
• ONION GRAVY:
• 3 cloves garlic, minced
• 1 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 tbsp chopped fresh thyme
• 1/4 c. heavy cream
• 1/2 c. low sodium chicken broth
• chopped fresh parsley for garnish
• pinch of salt

Instructions

Step 1: Sprinkle the pork chops with seasoning salt and pepper.

Step 2: In a large skillet, heat the oil and butter over medium-high heat. Add the pork chops to the melted butter and cook for about 5 minutes on each side until golden brown. To a plate, transfer the seared pork chops. Cover and set aside.

Step 3: Add another tbsp of butter to the now-empty skillet. Once the butter has melted, add the sliced onions and season with a pinch of salt. Cook the onions for about 12 minutes, stirring often, until the onions have softened and caramelized. Then, add the garlic along with the fresh thyme. Cook for additional 30 seconds before pouring in the chicken broth. Scrape the browned bits from the bottom of the pan using a wooden spoon. Stir in the heavy cream and let everything simmer for about a minute.

Step 4: To the skillet, add the pork chops back along with the pork juices. Adjust the heat to medium-low and cook further until the meat is cooked through and the sauce has thickened. This takes another 3 minutes.

Step 5: Take the pan off the heat when done. Before serving, garnish the smothered pork chops with some parsley. Enjoy!

Notes

WW FREESTYLE POINTS: 12 To decrease the pints to 10, use Half & Half instead of Heavy Cream and use extra virgin olive oil in place of olive oil. TO STORE LEFTOVERS: In an airtight container, place the completely cooled pork chops and store them in the fridge for up to 4 days.

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 30 bars

These are the best-salted caramel bars loaded with plenty of chocolate chips. A very addicting treat with a gooey caramel center. These bars also freeze great, and once thawed they taste exactly like fresh-baked.

Ingredients

2 large eggs

1 c. unsalted butter, softened

1/2 c. granulated sugar

1 c. packed light brown sugar

1 tsp vanilla extract

1 tsp flaked sea salt

1 tsp baking soda

14 oz. sweetened condensed milk

2 c. semisweet chocolate chips

10 oz. soft caramels, unwrapped

2 1/2 c. all-purpose flour

1 tsp kosher salt

How to make Salted Caramel Chocolate Chip Cookie Bars

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using foil, line a 9 x 13-inch baking dish and generously grease with nonstick cooking spray.

Step 2: Place the softened butter with both sugars in the bowl of an electric mixer. Beat for about 2 minutes until light and fluffy. Then, add the eggs along with the vanilla, salt, and baking soda. Beat again and scrape the sides using a spatula. Adjust the speed to low, then add the flour, beating until blended before stirring in the chocolate chips.

Step 3: Into the bottom of the prepared baking dish, press half of the cookie dough.

Step 4: Add the sweetened condensed milk and unwrapped caramels to a medium sauce pot. Let the caramels melt over medium-low heat, stirring until smooth. Over the cookie dough base, pour the caramel filling. Over the filling, drop the rest of the cookie dough into small teaspoon-sized clumps. Then, place in the preheated oven and bake for about 25 to 30 minutes or until the center of the bar is just set.

Step 5: Remove from the oven when done and sprinkle with sea salt flakes. Let the bars cool fully. By the edges of the foil, lift the bars out of the pan. Cut and keep in an airtight container for up to 3 days at room temperature.

Note:

You can also freeze these bars and simply thaw them before enjoying them.

Nutrition Facts:

Serving: 1bar, calories: 285 kcal, carbohydrates: 39g, protein: 3g, fat: 13g, saturated fat: 7g, cholesterol: 33mg, sodium: 239mg, potassium: 164mg, fiber: 1g, sugar: 28g, vitamin a: 250iu, vitamin c: 0.4mg, calcium: 69mg, iron: 1.4mg

Salted Caramel Chocolate Chip Cookie Bars

Rebecca Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 30 bars These are the best-salted caramel bars loaded with plenty of chocolate chips.… General Recipes Salted Caramel Chocolate Chip Cookie Bars European Print This

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

Nutrition facts: 285 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large eggs
• 1 c. unsalted butter, softened
• 1/2 c. granulated sugar
• 1 c. packed light brown sugar
• 1 tsp vanilla extract
• 1 tsp flaked sea salt
• 1 tsp baking soda
• 14 oz. sweetened condensed milk
• 2 c. semisweet chocolate chips
• 10 oz. soft caramels, unwrapped
• 2 1/2 c. all-purpose flour
• 1 tsp kosher salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using foil, line a 9 x 13-inch baking dish and generously grease with nonstick cooking spray.

Step 2: Place the softened butter with both sugars in the bowl of an electric mixer. Beat for about 2 minutes until light and fluffy. Then, add the eggs along with the vanilla, salt, and baking soda. Beat again and scrape the sides using a spatula. Adjust the speed to low, then add the flour, beating until blended before stirring in the chocolate chips.

Step 3: Into the bottom of the prepared baking dish, press half of the cookie dough.

Step 4: Add the sweetened condensed milk and unwrapped caramels to a medium sauce pot. Let the caramels melt over medium-low heat, stirring until smooth. Over the cookie dough base, pour the caramel filling. Over the filling, drop the rest of the cookie dough into small teaspoon-sized clumps. Then, place in the preheated oven and bake for about 25 to 30 minutes or until the center of the bar is just set.

Step 5: Remove from the oven when done and sprinkle with sea salt flakes. Let the bars cool fully. By the edges of the foil, lift the bars out of the pan. Cut and keep in an airtight container for up to 3 days at room temperature.

Notes

You can also freeze these bars and simply thaw them before enjoying them.

PREP TIME: 20 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 10 people

Beautiful and a very delightful cake. This peach and blueberry Greek yoghurt cake is perfectly moist with amazing textures and topped with fresh fruits. Before serving, dust this cake with some powdered sugar.

Ingredients

2 eggs

1 ½ c. all-purpose flour

½ tsp baking soda

1 tsp baking powder

1 c. sugar

½ c. Greek yoghurt

½ tsp vanilla

2 peaches, sliced into wedges

2 ounces butter, softened

1 tsp granulated sugar

6 ounces blueberries

How to make Peach and Blueberry Greek Yogurt Cake

Step 1: For this recipe, use a 9 x 3-inch springform pan.

Step 2: Prepare the oven. Position the oven rack in the center and preheat the oven to 350 degrees F. Using butter or cooking spray, grease the side and bottom of the pan. Using the parchment paper, line the pan (9 x 13-inch springform pan or a 9-inch round cake pan). Do not forget to grease the parchment paper.

Step 3: Into a medium bowl, sift the flour, baking powder, and baking soda.

Step 4: Place the butter, sugar, and 2 eggs in another bowl. Beat for about 2 to 3 minutes on high speed until the mixture is very light and fluffy. Then, add the vanilla and Greek yoghurt. Beat for a minute more or until creamy and light. While the mixer is running on low speed, add the flour and beat until just combined. DO NOT OVERMIX.

Step 5: To the prepared pan, transfer the cake batter and top with sliced peaches. On top, evenly scatter the blueberries in the spaces between each peach slice. Then, sprinkle with 1 tsp granulated sugar. Place in the preheated oven and bake for about 1 hour until golden and a toothpick inserted in the center of the cake comes out clean. If desired, you can add more slices of peach and blueberries on top halfway through baking.

Step 6: Transfer the cake to a wire rack and let it cool in the pan for about 40 minutes. Then, remove the cake from the pan.

Nutrition Facts:

Amount per Serving: Calories 229, Fat 6g 9%, Saturated Fat 3g 19%, Trans Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Cholesterol 45mg 15%, Sodium 112mg 5%, Potassium 159mg 5%, Carbohydrates 41g 14%, Fiber 1g 4%, Sugar 25g 28%, Protein 5g 10%, Vitamin A 297IU 6%, Vitamin C 4mg 5%, Calcium 40mg 4%, Iron 1mg 6%

Peach and Blueberry Greek Yogurt Cake

Rebecca PREP TIME: 20 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 10 people Beautiful and a very delightful cake. This peach and blueberry… General Recipes Peach and Blueberry Greek Yogurt Cake European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 229 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 1 ½ c. all-purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• 1 c. sugar
• ½ c. Greek yoghurt
• ½ tsp vanilla
• 2 peaches, sliced into wedges
• 2 ounces butter, softened
• 1 tsp granulated sugar
• 6 ounces blueberries

Instructions

Step 1: For this recipe, use a 9 x 3-inch springform pan.

Step 2: Prepare the oven. Position the oven rack in the center and preheat the oven to 350 degrees F. Using butter or cooking spray, grease the side and bottom of the pan. Using the parchment paper, line the pan (9 x 13-inch springform pan or a 9-inch round cake pan). Do not forget to grease the parchment paper.

Step 3: Into a medium bowl, sift the flour, baking powder, and baking soda.

Step 4: Place the butter, sugar, and 2 eggs in another bowl. Beat for about 2 to 3 minutes on high speed until the mixture is very light and fluffy. Then, add the vanilla and Greek yoghurt. Beat for a minute more or until creamy and light. While the mixer is running on low speed, add the flour and beat until just combined. DO NOT OVERMIX.

Step 5: To the prepared pan, transfer the cake batter and top with sliced peaches. On top, evenly scatter the blueberries in the spaces between each peach slice. Then, sprinkle with 1 tsp granulated sugar. Place in the preheated oven and bake for about 1 hour until golden and a toothpick inserted in the center of the cake comes out clean. If desired, you can add more slices of peach and blueberries on top halfway through baking.

Step 6: Transfer the cake to a wire rack and let it cool in the pan for about 40 minutes. Then, remove the cake from the pan.

PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1-HR | YIELD: 6–8 (nutrition is for 8)

Are you searching for another easy recipe to use up your extra summer produced? Then, you have to give this sweet corn and zucchini pie a try very soon. It is super simple to whip up and the best dish to serve for a meatless dinner. This delicious pie is loaded with mushrooms, sweet corn, and zucchini baked into an amazing cheesy crustless pie. A no-fuss pie that even your fussiest eaters will love and enjoy!

INGREDIENTS

4 eggs, beaten

half of a yellow onion, diced

4 tbsp butter

2 ears of sweet corn

8 oz. sliced mushrooms

2 large zucchini, sliced very thinly (about 4 c.)

1 tsp dried oregano

1 tbsp dried basil

12 oz. shredded cheese (I used both Mozzarella and Swiss)

1/2 tsp salt

How to make Sweet Corn And Zucchini Pie

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

Step 2: In a large, deep skillet, melt the butter over medium-high heat. Then, add the onions, zucchini, and mushrooms. While cooking the veggies, cut the cob off the corn kernels. Then, add them to the pan and continue to cook for an additional 5 to 10 minutes or until the veggies have softened. Take off the heat when done.

Step 3: Stir in the basil, oregano, salt, cheese, and the beaten eggs to the mixture once it has cooled off for a couple of minutes. Using the parchment paper, line a pie pan (9-inch or larger). Alternately, you can just grease the pan using a nonstick spray. To the prepared pan, transfer the mixture and lay the slices of zucchini flat on top. Over the zucchini, sprinkle a little more cheese. Tent with foil and place in the preheated oven. Bake for about 20 minutes, then remove the foil. Bake for another 5 minutes until the top is browned. Before cutting the pie, allow it to stand for about 10 to 15 minutes.

Nutrition Facts:

Calories Per Serving: 235, Total Fat 15.6g 20%, Cholesterol 135.5mg 45%, Sodium 456.7mg 20%, Total Carbohydrate 9.3g 3%, Dietary Fiber 1.9g 7%, Sugars 4.6g, Protein 16.2g 32%, Vitamin A 152.8µg 17%, Vitamin C 16.8mg 19%, Iron 1.7mg 9%, Potassium 449.7mg 10%, Phosphorus 323.6mg 26%

Sweet Corn And Zucchini Pie

Rebecca PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1-HR | YIELD: 6–8 (nutrition is for 8) Are you searching for another easy recipe to use up… General Recipes Sweet Corn And Zucchini Pie European Print This

Serves: 6-8 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 235 calories 15.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 eggs, beaten
• half of a yellow onion, diced
• 4 tbsp butter
• 2 ears of sweet corn
• 8 oz. sliced mushrooms
• 2 large zucchini, sliced very thinly (about 4 c.)
• 1 tsp dried oregano
• 1 tbsp dried basil
• 12 oz. shredded cheese (I used both Mozzarella and Swiss)
• 1/2 tsp salt

Instructions

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

Step 2: In a large, deep skillet, melt the butter over medium-high heat. Then, add the onions, zucchini, and mushrooms. While cooking the veggies, cut the cob off the corn kernels. Then, add them to the pan and continue to cook for an additional 5 to 10 minutes or until the veggies have softened. Take off the heat when done.

Step 3: Stir in the basil, oregano, salt, cheese, and the beaten eggs to the mixture once it has cooled off for a couple of minutes. Using the parchment paper, line a pie pan (9-inch or larger). Alternately, you can just grease the pan using a nonstick spray. To the prepared pan, transfer the mixture and lay the slices of zucchini flat on top. Over the zucchini, sprinkle a little more cheese. Tent with foil and place in the preheated oven. Bake for about 20 minutes, then remove the foil. Bake for another 5 minutes until the top is browned. Before cutting the pie, allow it to stand for about 10 to 15 minutes.

Prep time: 9 mins | Cook time: 6 mins | Total time: 15 mins | Servings: 3 (or 4 smaller servings)

These garlic butter chicken bites are an amazing quick meal perfect to pair with sauteed or steamed vegetables such as squash, zucchini, asparagus, or broccoli. Super easy to make using minimal ingredients and guarantee to please everyone around the dinner table.

Ingredients

1 tablespoon olive oil

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

3 tablespoons unsalted butter, divided

1 1/2 teaspoons Italian seasoning

2 tablespoons all-purpose flour

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

2 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper

How to make Garlic Butter Chicken Bites

Step 1: On medium-high, preheat a 12-inch non-stick skillet. In the meantime, dab all sides of the chicken with paper towels.

Step 2: Over the chicken, sprinkle the flour, Italian seasoning, and your preferred amount of salt and pepper. Toss well to coat the chicken well.

Step 3: To a skillet, add 1 tbsp of each olive oil and butter. Tilt the pan to evenly coat with melted butter and olive oil. In a single layer, add the chicken, leaving enough space between each piece. Cook the chicken for about 3 minutes until golden brown. Flip and continue to cook the other side for another 2 minutes or so until almost cooked through.

Step 4: In small pieces, add the rest of the 2 tbsp butter along with the garlic and parsley. Cook for an additional minute. At this point, the internal temperature of the thickest part of the chicken should be 165 degrees.

Step 5: Serve the garlic butter chicken bites immediately. Enjoy!

Notes:

Feel free to double the amount of parsley for extra herb flavor. You can also juice, half of the lemon for another layer of flavor.

These bites are also perfect to serve with lemon couscous. To make the lemon couscous, place 1 (14.5 ounces) can of chicken broth, 2 tablespoons lemon and 2 tablespoons water in a small saucepan. Bring to a boil, then add 1 c Couscous (not pearl). Take off the heat and allow the lemon couscous to stand for about 5 minutes. Before serving, fluff the lemon couscous.

These garlic butter chicken bites are also excellent with sauteed or steamed vegetables like squash, zucchini, asparagus, or broccoli.

Nutrition Facts:

Amount Per Serving: Calories 394, Calories from Fat 189, Fat 21g32%, Saturated Fat 9g56%, Cholesterol 151mg50%, Sodium 422mg18%, Potassium 784mg22%, Carbohydrates 8g3%, Fiber 1g4%, Sugar 1g1%, Protein 42g84%, Vitamin A 1242IU25%, Vitamin C 18mg22%, Calcium 54mg5%, Iron 2mg11%

Garlic Butter Chicken Bites

Rebecca Prep time: 9 mins | Cook time: 6 mins | Total time: 15 mins | Servings: 3 (or 4 smaller servings) These garlic butter chicken bites are an amazing quick… General Recipes Garlic Butter Chicken Bites European Print This

Serves: 3 Prep Time: 9mins Cooking Time: 6 mins 6 mins

Nutrition facts: 394 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch piece
• 3 tablespoons unsalted butter, divided
• 1 1/2 teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons minced fresh garlic (4 cloves)
• 2 tablespoons finely chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

Step 1: On medium-high, preheat a 12-inch non-stick skillet. In the meantime, dab all sides of the chicken with paper towels.

Step 2: Over the chicken, sprinkle the flour, Italian seasoning, and your preferred amount of salt and pepper. Toss well to coat the chicken well.

Step 3: To a skillet, add 1 tbsp of each olive oil and butter. Tilt the pan to evenly coat with melted butter and olive oil. In a single layer, add the chicken, leaving enough space between each piece. Cook the chicken for about 3 minutes until golden brown. Flip and continue to cook the other side for another 2 minutes or so until almost cooked through.

Step 4: In small pieces, add the rest of the 2 tbsp butter along with the garlic and parsley. Cook for an additional minute. At this point, the internal temperature of the thickest part of the chicken should be 165 degrees.

Step 5: Serve the garlic butter chicken bites immediately. Enjoy!

Notes

Feel free to double the amount of parsley for extra herb flavor. You can also juice, half of the lemon for another layer of flavor. These bites are also perfect to serve with lemon couscous. To make the lemon couscous, place 1 (14.5 ounces) can of chicken broth, 2 tablespoons lemon and 2 tablespoons water in a small saucepan. Bring to a boil, then add 1 c Couscous (not pearl). Take off the heat and allow the lemon couscous to stand for about 5 minutes. Before serving, fluff the lemon couscous.  These garlic butter chicken bites are also excellent with sauteed or steamed vegetables like squash, zucchini, asparagus, or broccoli.

PREP TIME: 5 MINS | COOK TIME: 15 MINS | TOTAL TIME: 20 MINS | SERVINGS: 8

Are you looking for an amazing weeknight dinner? Look no further as this sausage, broccoli pasta is a great option! Made in a single pot, with minimal ingredients, and ready in under twenty minutes – this delicious pasta meal hits all the right spots! Penne pasta, Italian sausage, and broccoli florets tossed in a tasty creamy Parmesan sauce. Enjoy this pasta dish with a simple side salad or crust bread for a complete, filling meal that your entire family will love! Make sure to give this easy recipe a try very soon. It’s a game-changer!

Ingredients

1 pound ground Italian sausage, mild or spicy

2 cloves garlic, minced

5 tbsp butter, divided

1 pound uncooked penne pasta

4 c. water

1 c. heavy cream

1 head of broccoli, chopped into bite-sized pieces

1 c. grated Parmesan cheese, plus more for serving

1 tsp salt

1/4 tsp ground black pepper

How to make One-Pot Sausage Broccoli Pasta

Step 1: Melt 1 tbsp butter in a large skillet over medium-high heat. Once the butter has melted, add the sausage to the skillet and cook for about 5 minutes until browned. To a paper towel-lined plate, transfer the sausage when done. Set aside.

Step 2: To the same skillet, add the penne pasta, minced garlic, salt, pepper, and water. Bring everything to a boil and cook for about 7 minutes, stirring often. Next, add the chopped broccoli along with the heavy cream. Continue to cook for another 5 minutes while stirring occasionally.

Step 3: To the skillet, add the rest of the 4 tbsp butter, Parmesan cheese, and sausage. Cook further until the pasta is al dente and the sauce is smooth. This takes an additional 1 to 2 minutes.

Step 4: Remove from the heat when done and serve the sausage, broccoli pasta right away with extra Parmesan cheese. Enjoy!

Nutrition Facts:

Sodium: 1005mg, Calcium: 223mg, Vitamin C: 69mg, Vitamin A: 1238IU, Sugar: 3g, Fiber: 4g, Potassium: 548mg, Cholesterol: 114mg, Calories: 653 kcal, Saturated Fat: 20g, Fat: 41g, Protein: 23g, Carbohydrates: 49g, Iron: 2mg

One-Pot Sausage Broccoli Pasta

Rebecca PREP TIME: 5 MINS | COOK TIME: 15 MINS | TOTAL TIME: 20 MINS | SERVINGS: 8 Are you looking for an amazing weeknight dinner? Look no further as this… General Recipes One-Pot Sausage Broccoli Pasta European Print This

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

Nutrition facts: 653 calories 41 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground Italian sausage, mild or spicy
• 2 cloves garlic, minced
• 5 tbsp butter, divided
• 1 pound uncooked penne pasta
• 4 c. water
• 1 c. heavy cream
• 1 head of broccoli, chopped into bite-sized pieces
• 1 c. grated Parmesan cheese, plus more for serving
• 1 tsp salt
• 1/4 tsp ground black pepper

Instructions

Step 1: Melt 1 tbsp butter in a large skillet over medium-high heat. Once the butter has melted, add the sausage to the skillet and cook for about 5 minutes until browned. To a paper towel-lined plate, transfer the sausage when done. Set aside.

Step 2: To the same skillet, add the penne pasta, minced garlic, salt, pepper, and water. Bring everything to a boil and cook for about 7 minutes, stirring often. Next, add the chopped broccoli along with the heavy cream. Continue to cook for another 5 minutes while stirring occasionally.

Step 3: To the skillet, add the rest of the 4 tbsp butter, Parmesan cheese, and sausage. Cook further until the pasta is al dente and the sauce is smooth. This takes an additional 1 to 2 minutes.

Step 4: Remove from the heat when done and serve the sausage, broccoli pasta right away with extra Parmesan cheese. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings

This is my favorite pork chop recipe. Succulent pork chops smothered in a delightful creamy garlic spinach sauce. It’s the perfect weeknight dinner that I’m pretty sure everyone will love!

INGREDIENTS

2 tsp olive oil

2 tbsp butter

3 pork chops, boneless

1 tsp paprika

6 cloves garlic, finely minced

1/3 c. vegetable or chicken stock

1 small yellow onion, minced

1 3/4 c. half and a half or heavy cream

1 tsp Italian seasoning

Fresh chopped parsley

1/4 c. fresh grated Parmesan cheese, optional

1 tsp crushed red chili pepper flakes, optional

3 c. baby spinach

Salt and fresh cracked pepper, to taste

HOW TO MAKE BONELESS PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

Step 1: In a large skillet, heat the oil over medium-high heat. In the meantime, season both sides of the pork chops with paprika, salt, and pepper. Once the oil is hot, add the pork chops to the skillet and sear for about 3 to 5 minutes per side or until cooked through. Note that the cooking time of the chops depends on their thickness. Set the seared pork chops aside when done.

Step 2: In the same pan with the remaining cooking juices, melt the butter. Then, add the garlic along with the onion, Italian seasoning, and red crushed chili pepper. Stir fry for about 1 minute or until aromatic. Next, pour in the vegetable or chicken stock. Let the mixture slightly reduce.

Step 3: Adjust the heat to low and add the half-and-half or heavy cream to the pan. Let the creamy sauce simmer gently. To taste, adjust the salt and pepper.

Step 4: To the pan, add the spinach leaves and let them wilt. If using, add the Parmesan cheese. Stir and let the sauce simmer for a minute more or until the cheese has melted.

Step 5: Into the pan, return the pork chops, and reheat. Sprinkle with parsley and spoon the sauce over the pork chops. Over steamed, vegetables, zucchini noodles, or cauliflower rice, serve the boneless pork chops with creamy garlic spinach sauce. Enjoy!

Note:

If desired, you can use dry white wine in place of vegetable stock.

Nutrition Facts:

Energy 513.46 kcal, Fat 30.99 g, Protein 47.38 g, Carbs 12.21 g, Saturated Fat 12.14 g, Polyunsat Fat 4.38 g, Monounsat Fat 11.7 g, Sugar 1.13 g, Cholesterol 154.05 mg, Sodium 472.71 mg, Potassium 1499.57 mg, Fiber 3.98 g

BONELESS PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings This is my favorite pork chop recipe. Succulent pork chops smothered in a delightful creamy garlic spinach… General Recipes BONELESS PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE European Print This

Serves: 3 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 513.46 calories 30.99 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tsp olive oil
• 2 tbsp butter
• 3 pork chops, boneless
• 1 tsp paprika
• 6 cloves garlic, finely minced
• 1/3 c. vegetable or chicken stock
• 1 small yellow onion, minced
• 1 3/4 c. half and a half or heavy cream
• 1 tsp Italian seasoning
• Fresh chopped parsley
• 1/4 c. fresh grated Parmesan cheese, optional
• 1 tsp crushed red chili pepper flakes, optional
• 3 c. baby spinach
• Salt and fresh cracked pepper, to taste

Instructions

Step 1: In a large skillet, heat the oil over medium-high heat. In the meantime, season both sides of the pork chops with paprika, salt, and pepper. Once the oil is hot, add the pork chops to the skillet and sear for about 3 to 5 minutes per side or until cooked through. Note that the cooking time of the chops depends on their thickness. Set the seared pork chops aside when done.

Step 2: In the same pan with the remaining cooking juices, melt the butter. Then, add the garlic along with the onion, Italian seasoning, and red crushed chili pepper. Stir fry for about 1 minute or until aromatic. Next, pour in the vegetable or chicken stock. Let the mixture slightly reduce.

Step 3: Adjust the heat to low and add the half-and-half or heavy cream to the pan. Let the creamy sauce simmer gently. To taste, adjust the salt and pepper.

Step 4: To the pan, add the spinach leaves and let them wilt. If using, add the Parmesan cheese. Stir and let the sauce simmer for a minute more or until the cheese has melted.

Step 5: Into the pan, return the pork chops, and reheat. Sprinkle with parsley and spoon the sauce over the pork chops. Over steamed, vegetables, zucchini noodles, or cauliflower rice, serve the boneless pork chops with creamy garlic spinach sauce. Enjoy!

Notes

If desired, you can use dry white wine in place of vegetable stock.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8

This is a very scrumptious Thai Chicken Noodle Soup that is loaded with epic flavors. An amazing soup packed with chicken, veggies, and rice noodles. Super easy to whip up and ready in no time. And a great dinner meal, excellent for fall, or even all year round!

Ingredients

2 garlic cloves, minced

1 tbsp coconut oil

1.5 pounds boneless, skinless chicken breast, cooked and shredded

1 c. red onion, thinly sliced

1 tbsp minced fresh ginger

3 tbsp red curry paste

1/2 c. halved snow peas

2 carrots, sliced

1 red pepper, julienned

14 ounces coconut milk (in a can)

6 c. chicken broth

2 tbsp of fresh lime juice

8 ounces brown rice noodles

Optional: top with sliced avocado and sliced green onions

1/3 c. fresh cilantro, diced

How to make Thai Chicken Noodle Soup

Step 1: Add the coconut oil to a hot large dutch oven or soup pot over medium-high heat. To the melted coconut oil, add the red onions and cook for about 3 to 4 minutes until translucent. Then, add the garlic and ginger and continue to cook, stirring, until aromatic.

Step 2: To the pot, add the red curry paste. Stir well and cook for an additional 2 to 3 minutes until the mixture has thickened. Then, pour in the chicken broth. Bring everything to a boil and decrease it to a simmer before adding the shredded chicken.

Step 3: Cook the brown rice noodles in a medium pot with boiling water for about 4 minutes. Drain when done and rinse in cold water.

Step 4: To the chicken broth pot, add the noodles, carrots, red pepper, and snow peas

Step 5: To a blender or food processor, pour in about a cup of broth from the pot. Add the can of coconut milk and pulse until the mixture is creamy. Pour this into the soup pot, stir, and let everything simmer for about 5 minutes.

Step 6: Squeeze in fresh lime juice and add fresh cilantro. Stir well. Ladle into serving bowls and serve. If desired, top each with sliced avocado and some sliced green onions. Enjoy!

Nutrition Facts:

Serving Size: 1 1/2 c., Calories: 282, Sugar: 3 g, Sodium: 931 mg, Fat: 9 g, Saturated Fat: 6 g, Carbohydrates: 29 g, Fiber: 1 g, Protein: 21 g, Cholesterol: 49 mg

Thai Chicken Noodle Soup

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8 This is a very scrumptious Thai Chicken Noodle Soup that is loaded with… General Recipes Thai Chicken Noodle Soup European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 282 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 garlic cloves, minced
• 1 tbsp coconut oil
• 1.5 pounds boneless, skinless chicken breast, cooked and shredded
• 1 c. red onion, thinly sliced
• 1 tbsp minced fresh ginger
• 3 tbsp red curry paste
• 1/2 c. halved snow peas
• 2 carrots, sliced
• 1 red pepper, julienned
• 14 ounces coconut milk (in a can)
• 6 c. chicken broth
• 2 tbsp of fresh lime juice
• 8 ounces brown rice noodles
• Optional: top with sliced avocado and sliced green onions
• 1/3 c. fresh cilantro, diced

Instructions

Step 1: Add the coconut oil to a hot large dutch oven or soup pot over medium-high heat. To the melted coconut oil, add the red onions and cook for about 3 to 4 minutes until translucent. Then, add the garlic and ginger and continue to cook, stirring, until aromatic.

Step 2: To the pot, add the red curry paste. Stir well and cook for an additional 2 to 3 minutes until the mixture has thickened. Then, pour in the chicken broth. Bring everything to a boil and decrease it to a simmer before adding the shredded chicken.

Step 3: Cook the brown rice noodles in a medium pot with boiling water for about 4 minutes. Drain when done and rinse in cold water.

Step 4: To the chicken broth pot, add the noodles, carrots, red pepper, and snow peas

Step 5: To a blender or food processor, pour in about a cup of broth from the pot. Add the can of coconut milk and pulse until the mixture is creamy. Pour this into the soup pot, stir, and let everything simmer for about 5 minutes.

Step 6: Squeeze in fresh lime juice and add fresh cilantro. Stir well. Ladle into serving bowls and serve. If desired, top each with sliced avocado and some sliced green onions. Enjoy!

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 6

I love this pasta recipe with bright and bold flavors. It’s incredibly easy to whip up in no time. It’s a delicious, healthy vegetable pasta packed with roasted asparagus, zucchini, yellow squash, and bell peppers tossed in a simple lemon garlic butter sauce.

Ingredients

1 pound Pasta – penne, gluten-free

Roasted Vegetables:

2 tablespoons olive oil

1 large zucchini squash, halved and cut into ¼” slices

2 bell peppers, thinly sliced and cut into 2” pieces

1 large yellow squash, halved and cut into ¼” slices

1 pound asparagus, ends trimmed and cut into 2” pieces

1 red onion, thinly sliced and cut into 2” pieces

1 teaspoon Italian seasoning

1 teaspoon salt

¼ teaspoon black pepper

Lemon Garlic Butter Sauce:

3 cloves garlic, crushed

4 tablespoons butter or use vegan butter

¼ c. basil finely chopped

1 lemon zest and juice

¼ – ½ c. reserved pasta water

½ c. Parmesan cheese

1 c. cherry tomatoes, halved

1 teaspoon salt to taste

How to make Pasta Primavera with Lemon Garlic Butter

Step 1: Following the package directions, cook the pasta. Set aside a half cup of pasta water and drain the rest.

Roasted Vegetables:

Step 2: Prepare the oven. Preheat it to 425 degrees.

Step 3: In a large bowl with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, and 1 tsp Italian seasonings, toss the zucchini, squash, peppers, onion, and asparagus. On a large parchment paper-lined baking sheet, transfer the vegetables. Place in the preheated oven and bake for about 15 to 17 minutes or until the veggies have softened.

Lemon Garlic Butter Sauce:

Step 4: Add the butter to the same pot you cooked the pasta along with the lemon juice and zest, and crushed garlic. Saute for about 1 to 2 minutes over medium-low heat or until the garlic is a little browned.

Step 5: Then, add the cooked pasta, 1/4 c of the reserved pasta water, and vegetables. Toss well until coated.

Step 6: Next, add the chopped basil along with the Parmesan cheese, tomatoes, and 1 tsp salt. Toss again.

Step 7: Enjoy right away with extra Parmesan cheese and basil.

Notes:

These are the best gluten-free pasta perfect to use for this recipe:

Ancient Elbow Harvest (made from quinoa and some corn)

Jovial Fusilli Pasta (made from brown rice)

Barilla Penne Pasta (made from corn and rice)

Easily make this pasta Vegan by using a vegan butter substitute like Earth Balance. For the cheese, use a vegan Parmesan cheese or nutritional yeast flakes.

Nutrition Facts:

Amount Per Serving: Calories 488, Calories from Fat 153, Fat 17g26%, Saturated Fat 7g44%, Cholesterol 27mg9%, Sodium 856mg37%, Potassium 706mg20%, Carbohydrates 70g23%, Fiber 7g29%, Sugar 9g10%, Protein 17g34%, Vitamin A 2445IU49%, Vitamin C 83.5mg101%, Calcium 177mg18%, Iron 3.7mg21%

Pasta Primavera with Lemon Garlic Butter

Rebecca Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 6 I love this pasta recipe with bright and bold flavors. It’s incredibly easy… General Recipes Pasta Primavera with Lemon Garlic Butter European Print This

Serves: 6 Prep Time: 25 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 488 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound Pasta - penne, gluten-free
• Roasted Vegetables:
• 2 tablespoons olive oil
• 1 large zucchini squash, halved and cut into ¼” slices
• 2 bell peppers, thinly sliced and cut into 2” pieces
• 1 large yellow squash, halved and cut into ¼” slices
• 1 pound asparagus, ends trimmed and cut into 2” pieces
• 1 red onion, thinly sliced and cut into 2” pieces
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• Lemon Garlic Butter Sauce:
• 3 cloves garlic, crushed
• 4 tablespoons butter or use vegan butter
• ¼ c. basil finely chopped
• 1 lemon zest and juice
• ¼ - ½ c. reserved pasta water
• ½ c. Parmesan cheese
• 1 c. cherry tomatoes, halved
• 1 teaspoon salt to taste

Instructions

Step 1: Following the package directions, cook the pasta. Set aside a half cup of pasta water and drain the rest.

Roasted Vegetables:

Step 2: Prepare the oven. Preheat it to 425 degrees.

Step 3: In a large bowl with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, and 1 tsp Italian seasonings, toss the zucchini, squash, peppers, onion, and asparagus. On a large parchment paper-lined baking sheet, transfer the vegetables. Place in the preheated oven and bake for about 15 to 17 minutes or until the veggies have softened.

Lemon Garlic Butter Sauce:

Step 4: Add the butter to the same pot you cooked the pasta along with the lemon juice and zest, and crushed garlic. Saute for about 1 to 2 minutes over medium-low heat or until the garlic is a little browned.

Step 5: Then, add the cooked pasta, 1/4 c of the reserved pasta water, and vegetables. Toss well until coated.

Step 6: Next, add the chopped basil along with the Parmesan cheese, tomatoes, and 1 tsp salt. Toss again.

Step 7: Enjoy right away with extra Parmesan cheese and basil.

Notes

These are the best gluten-free pasta perfect to use for this recipe: Ancient Elbow Harvest (made from quinoa and some corn) Jovial Fusilli Pasta (made from brown rice) Barilla Penne Pasta (made from corn and rice) Easily make this pasta Vegan by using a vegan butter substitute like Earth Balance. For the cheese, use a vegan Parmesan cheese or nutritional yeast flakes.

Prep time: 9 mins | Cook time: 6 mins | Total time: 15 mins | Servings: 3 (or 4 smaller servings)

These delicious garlic butter chicken bites are an amazing dinner ready in less than fifteen minutes. For a quick meal, serve these chicken bites with sauteed or steamed vegetables. This is also great with lemon couscous.

Ingredients

1 tablespoon olive oil

3 tablespoons unsalted butter, divided

1 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/4” pieces

1 1/2 teaspoons Italian seasoning

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

2 tablespoons all-purpose flour

2 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper

How to make Garlic Butter Chicken Bites

Step 1: On medium-high, preheat a 12-inch non-stick skillet. Using paper towels, dab the chicken dry on all sides. Over the chicken, sprinkle the flour, Italian seasoning, and your preferred amount of salt and pepper (I use around 3/4 teaspoon salt and 1/2 teaspoon pepper). Toss well until the chicken is evenly coated.

Step 2: To a skillet, add a tablespoon each olive oil and butter. Tilt the pan to evenly coat with oil and melted butter. In an even layer, add the chicken to the skillet. Make sure to leave enough space between each piece. Cook the chicken for about 3 minutes. Flip and continue to cook the other side for another 2 minutes or until the chicken is nearly completely cooked.

Step 3: In small pieces, add the rest of the 2 tablespoons of butter, garlic, and parsley. Continue to cook for another minute until the chicken is no longer pink in the center and the internal temperature reaches 165 degrees.

Step 4: Remove from the oven when done and serve the garlic butter chicken bites immediately. Enjoy!

Notes:

Double the parsley for extra herb flavor. Also, juice half of the lemon for another layer of flavor.

Enjoy this dish with a side of lemon couscous. To make the lemon couscous, place 1 (14.5 ounces) can of chicken broth, 2 tablespoons lemon and 2 tablespoons water in a small saucepan. Bring to a boil, then add 1 c. couscous (not pearl). Take the pan off the heat and allow the lemon couscous to stand for about 5 minutes. Fluff before serving.

These chicken bites are also perfect to serve with sauteed or steamed vegetables like squash, zucchini, asparagus, or broccoli.

Nutrition Facts:

Amount Per Serving: Calories 394, Calories from Fat 189, Fat 21g32%, Saturated Fat 9g56%, Cholesterol 151mg50%, Sodium 422mg18%, Potassium 784mg22%, Carbohydrates 8g3%, Fiber 1g4%, Sugar 1g1%, Protein 42g84%, Vitamin A 1242IU25%, Vitamin C 18mg22%, Calcium 54mg5%, Iron 2mg11%

Garlic Butter Chicken Bites

Rebecca Prep time: 9 mins | Cook time: 6 mins | Total time: 15 mins | Servings: 3 (or 4 smaller servings) These delicious garlic butter chicken bites are an amazing… General Recipes Garlic Butter Chicken Bites European Print This

Serves: 3 Prep Time: 9mins Cooking Time: 6 mins 6 mins

Nutrition facts: 394 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/4” pieces
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 tablespoons minced fresh garlic (4 cloves)
• 2 tablespoons all-purpose flour
• 2 tablespoons finely chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

Step 1: On medium-high, preheat a 12-inch non-stick skillet. Using paper towels, dab the chicken dry on all sides. Over the chicken, sprinkle the flour, Italian seasoning, and your preferred amount of salt and pepper (I use around 3/4 teaspoon salt and 1/2 teaspoon pepper). Toss well until the chicken is evenly coated.

Step 2: To a skillet, add a tablespoon each olive oil and butter. Tilt the pan to evenly coat with oil and melted butter. In an even layer, add the chicken to the skillet. Make sure to leave enough space between each piece. Cook the chicken for about 3 minutes. Flip and continue to cook the other side for another 2 minutes or until the chicken is nearly completely cooked.

Step 3: In small pieces, add the rest of the 2 tablespoons of butter, garlic, and parsley. Continue to cook for another minute until the chicken is no longer pink in the center and the internal temperature reaches 165 degrees.

Step 4: Remove from the oven when done and serve the garlic butter chicken bites immediately. Enjoy!

Notes

Double the parsley for extra herb flavor. Also, juice half of the lemon for another layer of flavor. Enjoy this dish with a side of lemon couscous. To make the lemon couscous, place 1 (14.5 ounces) can of chicken broth, 2 tablespoons lemon and 2 tablespoons water in a small saucepan. Bring to a boil, then add 1 c. couscous (not pearl). Take the pan off the heat and allow the lemon couscous to stand for about 5 minutes. Fluff before serving. These chicken bites are also perfect to serve with sauteed or steamed vegetables like squash, zucchini, asparagus, or broccoli.