General Recipes

PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | SERVINGS: 4

This is another chicken recipe that is super easy to throw together. It’s made with only minimal ingredients and ready in a breeze. Moist chicken smothered in mozzarella, Parmesan, and marinara sauce. Enjoy this cheesy mozzarella chicken bake over pasta or with garlic bread on the side.

INGREDIENTS

2 tbsp olive oil

4 large chicken breasts, boneless, skinless

1/2 tsp garlic powder

1.5 c. marinara sauce

1 c. shredded mozzarella

1/2 c. freshly grated Parmesan cheese

Salt & pepper to taste

How to make Cheesy Mozzarella Chicken Bake

Step 1: Prepare the oven. Adjust the rack in the center and preheat it to 375 degrees F.

Step 2: In the meantime, season all sides of the chicken with garlic powder and salt & pepper.

Step 3: In a skillet, heat the oil over medium-high heat. Add the chicken to the hot oil and sear for about 5 minutes on each side. To the prepared baking dish, transfer the chicken when done. Over the chicken, pour the marinara sauce and evenly spread it around, and sprinkle with Parmesan followed by the mozzarella. Place in the preheated oven and bake for about 20 minutes, uncovered. If using smaller chicken breasts, bake for about 15 minutes. Set the oven to broil for about 3 to 4 minutes or until the cheese has lightly browned.

Step 4: Remove from the oven when done and allow the chicken to rest for about 5 minutes before serving. Note that the chicken is done once the internal temperature of the thickest part reaches 165 degrees F.

NOTES:

Searing the chicken is optional. In the baking dish, lay the raw chicken breasts and proceed with the recipe. Bake for at least 30 minutes until the internal temperature of the thickest part reaches 165 degrees F.

Keep in mind that the baking time of the chicken depends on the size of the chicken breasts.

For this recipe, you can also use a large oven-safe skillet.

NUTRITION FACTS:

Calories: 481 kcal, Carbohydrates: 6g, Protein: 60g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 178mg, Sodium: 1111mg, Potassium: 1177mg, Fiber: 1g, Sugar: 4g, Vitamin A: 763IU, Vitamin C: 9mg, Calcium: 303mg, Iron: 2mg

Cheesy Mozzarella Chicken Bake

Rebecca PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | SERVINGS: 4 This is another chicken recipe that is super easy to throw together. It’s… General Recipes Cheesy Mozzarella Chicken Bake European Print This

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

Nutrition facts: 481 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 4 large chicken breasts, boneless, skinless
• 1/2 tsp garlic powder
• 1.5 c. marinara sauce
• 1 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan cheese
• Salt & pepper to taste

Instructions

Step 1: Prepare the oven. Adjust the rack in the center and preheat it to 375 degrees F.

Step 2: In the meantime, season all sides of the chicken with garlic powder and salt & pepper.

Step 3: In a skillet, heat the oil over medium-high heat. Add the chicken to the hot oil and sear for about 5 minutes on each side. To the prepared baking dish, transfer the chicken when done. Over the chicken, pour the marinara sauce and evenly spread it around, and sprinkle with Parmesan followed by the mozzarella. Place in the preheated oven and bake for about 20 minutes, uncovered. If using smaller chicken breasts, bake for about 15 minutes. Set the oven to broil for about 3 to 4 minutes or until the cheese has lightly browned.

Step 4: Remove from the oven when done and allow the chicken to rest for about 5 minutes before serving. Note that the chicken is done once the internal temperature of the thickest part reaches 165 degrees F.

Notes

Searing the chicken is optional. In the baking dish, lay the raw chicken breasts and proceed with the recipe. Bake for at least 30 minutes until the internal temperature of the thickest part reaches 165 degrees F. Keep in mind that the baking time of the chicken depends on the size of the chicken breasts. For this recipe, you can also use a large oven-safe skillet.

PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 3

Drumsticks are my daughter’s favorite part of a chicken. This buttermilk roast chicken with garlic is another great recipe to use drumsticks. It is incredibly easy to throw together in a breeze using minimal ingredients. The chicken drumsticks are marinated for twenty-four hours in a simple buttermilk marinade. Marinating the chicken drumsticks guarantee tender chicken and the flavors to sip into the drumsticks. Bake in the oven until juicy and tender, and broil for a few minutes to get more color.

Ingredients

1 tbsp olive oil

6 chicken drumsticks

1 c. buttermilk

5 garlic cloves, minced

½ tsp black pepper, freshly ground

½ c. fresh parsley, minced

½ tsp salt

How to make Buttermilk Roast Chicken with Garlic

Step 1: In a small bowl, place the buttermilk, olive oil, minced garlic, minced fresh parsley, salt, and black pepper. Whisk well until blended. In a gallon freezer bag, place the drumsticks. Over the chicken, pour the buttermilk marinade. Evenly distribute the marinade on the entire drumsticks. Before closing the bag, make sure to squeeze out as much air into the bag as possible. Place the freezer bag in the fridge to marinate the chicken for 24 hours.

Step 2: Once ready to bake, preheat the oven to 400 degrees F. Remove the chicken from the fridge. In a medium-size casserole dish (I use a 2.5-quart oval casserole dish that is 13 x 9-inches deep), lay the chicken and pour the marinade on top. Place in the preheated oven and roast the drumsticks for about 30 to 45 minutes or until browned, scorched in spots, and the juices run clear. To get more color, you can broil the chicken drumsticks for about 5 to 10 minutes.

Step 3: Remove from the oven when done and serve the buttermilk roast chicken with garlic right away with the sauce from the pan. Enjoy!

Nutrition Facts:

Amount per Serving: Calories 343, Fat 21g 32%, Saturated Fat 5g 31%, Cholesterol 148mg 49%, Sodium 635mg 28%, Potassium 521mg 15%, Carbohydrates 6g 2%, Sugar 4g 4%, Protein 29g 58%, Vitamin A 1045IU 21%, Vitamin C 14.9mg 18%, Calcium 130mg 13%, Iron 1.7mg 9%

Buttermilk Roast Chicken with Garlic

Rebecca PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 3 Drumsticks are my daughter’s favorite part of a chicken. This buttermilk roast chicken… General Recipes Buttermilk Roast Chicken with Garlic European Print This

Serves: 3 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 343 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 6 chicken drumsticks
• 1 c. buttermilk
• 5 garlic cloves, minced
• ½ tsp black pepper, freshly ground
• ½ c. fresh parsley, minced
• ½ tsp salt

Instructions

Step 1: In a small bowl, place the buttermilk, olive oil, minced garlic, minced fresh parsley, salt, and black pepper. Whisk well until blended. In a gallon freezer bag, place the drumsticks. Over the chicken, pour the buttermilk marinade. Evenly distribute the marinade on the entire drumsticks. Before closing the bag, make sure to squeeze out as much air into the bag as possible. Place the freezer bag in the fridge to marinate the chicken for 24 hours.

Step 2: Once ready to bake, preheat the oven to 400 degrees F. Remove the chicken from the fridge. In a medium-size casserole dish (I use a 2.5-quart oval casserole dish that is 13 x 9-inches deep), lay the chicken and pour the marinade on top. Place in the preheated oven and roast the drumsticks for about 30 to 45 minutes or until browned, scorched in spots, and the juices run clear. To get more color, you can broil the chicken drumsticks for about 5 to 10 minutes.

Step 3: Remove from the oven when done and serve the buttermilk roast chicken with garlic right away with the sauce from the pan. Enjoy!

Prep time: 35 mins | Cook time: 35 mins | Yield: 5 servings

This is a complete meal in a pot with proteins, vegetables, and grains. A delicious meal that you can easily throw together in less than thirty-five minutes. This simple recipe is also excellent to incorporate leftovers at home. Serve this chicken and rice alongside Mediterranean salad or roasted mushrooms for a quick, filling meal perfect for everyone!

INGREDIENTS

2 tbsp butter

1.5 lbs boneless, skinless chicken breasts, cut into 1” chunks

1 sweet onion, chopped

5 cloves garlic, minced

1 c. uncooked white rice

15 oz. can of diced tomatoes

2 c. chicken broth

8 oz. smoked ham, diced

3/4 c. frozen green peas

1 tsp dried thyme leaves

1 green bell pepper, diced

1/2 tsp ground cayenne

1 tsp paprika

How to make Chicken And Rice

Step 1: In a dutch oven or large pot, melt the butter over medium heat. Spread the melted butter over the bottom of the pot. Then, add the chicken and cook for about 5 minutes on all sides, stirring often. Add the ham and stir.

Step 2: To the chicken and ham in the pot, add the onion, bell pepper, and garlic. Continue to cook for a couple of minutes until the onion is translucent, stirring often. Next, add the diced tomatoes along with the liquid in the can. Pour in the chicken broth and season with thyme, paprika, and cayenne. Mix well.

Step 3: Bring everything to a boil. Put the lid on and adjust the heat to medium-low. Simmer for about 20 minutes until the rice is tender and the liquid is mostly absorbed.

Step 4: To taste, season with salt. Lastly, stir in the green beans.

TIPS:

The amount that calls for this recipe is for dried whole leaves and not powdered.

Feel free to adjust the cayenne depending on your preference.

Serve this dish warm, garnished with some chopped fresh parsley. Enjoy with Mediterranean salad or roasted mushrooms.

NUTRITION FACTS:

Amount Per Serving: Calories 550 (23% from fat), Total Fat 14g 22%, Saturated Fat 6g 28%, Cholesterol 148mg 49%, Sodium 840mg 35%, Net Carb 41g, Total Carb 45.5g 15%, Dietary Fiber 4.5g 17%, Sugars 8g, Protein 57g, Vitamin A 22%, Vitamin C 43%, Calcium 7%, Iron 26%

Chicken And Rice

Rebecca Prep time: 35 mins | Cook time: 35 mins | Yield: 5 servings This is a complete meal in a pot with proteins, vegetables, and grains. A delicious meal that… General Recipes Chicken And Rice European Print This

Serves: 5 Prep Time: 35 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 550 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 1.5 lbs boneless, skinless chicken breasts, cut into 1” chunks
• 1 sweet onion, chopped
• 5 cloves garlic, minced
• 1 c. uncooked white rice
• 15 oz. can of diced tomatoes
• 2 c. chicken broth
• 8 oz. smoked ham, diced
• 3/4 c. frozen green peas
• 1 tsp dried thyme leaves
• 1 green bell pepper, diced
• 1/2 tsp ground cayenne
• 1 tsp paprika

Instructions

Step 1: In a dutch oven or large pot, melt the butter over medium heat. Spread the melted butter over the bottom of the pot. Then, add the chicken and cook for about 5 minutes on all sides, stirring often. Add the ham and stir.

Step 2: To the chicken and ham in the pot, add the onion, bell pepper, and garlic. Continue to cook for a couple of minutes until the onion is translucent, stirring often. Next, add the diced tomatoes along with the liquid in the can. Pour in the chicken broth and season with thyme, paprika, and cayenne. Mix well.

Step 3: Bring everything to a boil. Put the lid on and adjust the heat to medium-low. Simmer for about 20 minutes until the rice is tender and the liquid is mostly absorbed.

Step 4: To taste, season with salt. Lastly, stir in the green beans.

Notes

The amount that calls for this recipe is for dried whole leaves and not powdered. Feel free to adjust the cayenne depending on your preference. Serve this dish warm, garnished with some chopped fresh parsley. Enjoy with Mediterranean salad or roasted mushrooms.

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVES: 6 people

This creamy garlic butter Tuscan mushrooms dish is an impressive low-carb meal with tons of amazing flavors! A delicious weeknight dinner perfects to serve with just about anything. Throw this together easily in less than twenty-five minutes for a quick dinner that your whole family will surely love!

INGREDIENTS

4 cloves garlic, finely diced

2 tbsp salted butter

1 small onion, chopped

5 ounces (150 grams) jarred sun-dried tomato strips in oil, (reserve 1 tbsp of the jarred oil for cooking)

21 ounces (600 grams) of mushrooms, washed and dried with a paper towel

1 1/2 c. heavy cream

1/2 c. fresh grated Parmesan cheese

3 c. baby spinach leaves, washed

1 tsp cornstarch, OPTIONAL (for a thicker sauce, whisk cornstarch with 1 tbsp)

1/2 c. white wine, (OPTIONAL)

1 tbsp fresh parsley, chopped

1 tsp dried Italian herbs

Salt and pepper, to taste

HOW TO MAKE CREAMY GARLIC BUTTER TUSCAN MUSHROOMS

Step 1: Melt the butter in a large skillet over medium-high heat. To the melted butter, add the onion and saute until translucent. Then, add the garlic and continue to cook for another minute until aromatic. Next, add the sun-dried tomatoes and oil and cook for additional 2 minutes. This will release the flavors from the sun-dried tomatoes. Add the mushrooms and cook for approximately 5 minutes more.

Step 2: At this point, you can add the white wine or broth (if using). Let it decrease in half, scraping any bits off from the bottom of the pan. This step is optional.

Step 3: Adjust the heat to low-medium heat, then add the cream. Bring everything to a gentle simmer, stirring often. To taste, season with salt and pepper.

Step 4: To the pan, add the spinach leaves and let them wilt. Next, add the Parmesan cheese. Simmer the sauce for a minute more until the cheese has melted. You can add the milk/cornstarch mixture to the middle of the pan and continue to simmer while stirring vigorously until the sauce has thickened.

Step 5: Stir in the herbs. Serve the creamy garlic butter Tuscan mushrooms garnished with some parsley. Enjoy this over mashed cauliflower, zucchini noodles, or steamed veggies. You can also serve this over rice, mashed potatoes, or even pasta.

NUTRITION FACTS:

Calories: 281 kcal | Carbohydrates: 16g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Sodium: 158mg | Fiber: 4g | Sugar: 10g | Iron: 3mg

CREAMY GARLIC BUTTER TUSCAN MUSHROOMS

Rebecca PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVES: 6 people This creamy garlic butter Tuscan mushrooms dish is an impressive low-carb meal… General Recipes CREAMY GARLIC BUTTER TUSCAN MUSHROOMS European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 281 calories 26 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cloves garlic, finely diced
• 2 tbsp salted butter
• 1 small onion, chopped
• 5 ounces (150 grams) jarred sun-dried tomato strips in oil, (reserve 1 tbsp of the jarred oil for cooking)
• 21 ounces (600 grams) of mushrooms, washed and dried with a paper towel
• 1 1/2 c. heavy cream
• 1/2 c. fresh grated Parmesan cheese
• 3 c. baby spinach leaves, washed
• 1 tsp cornstarch, OPTIONAL (for a thicker sauce, whisk cornstarch with 1 tbsp)
• 1/2 c. white wine, (OPTIONAL)
• 1 tbsp fresh parsley, chopped
• 1 tsp dried Italian herbs
• Salt and pepper, to taste

Instructions

Step 1: Melt the butter in a large skillet over medium-high heat. To the melted butter, add the onion and saute until translucent. Then, add the garlic and continue to cook for another minute until aromatic. Next, add the sun-dried tomatoes and oil and cook for additional 2 minutes. This will release the flavors from the sun-dried tomatoes. Add the mushrooms and cook for approximately 5 minutes more.

Step 2: At this point, you can add the white wine or broth (if using). Let it decrease in half, scraping any bits off from the bottom of the pan. This step is optional.

Step 3: Adjust the heat to low-medium heat, then add the cream. Bring everything to a gentle simmer, stirring often. To taste, season with salt and pepper.

Step 4: To the pan, add the spinach leaves and let them wilt. Next, add the Parmesan cheese. Simmer the sauce for a minute more until the cheese has melted. You can add the milk/cornstarch mixture to the middle of the pan and continue to simmer while stirring vigorously until the sauce has thickened.

Step 5: Stir in the herbs. Serve the creamy garlic butter Tuscan mushrooms garnished with some parsley. Enjoy this over mashed cauliflower, zucchini noodles, or steamed veggies. You can also serve this over rice, mashed potatoes, or even pasta.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

This is another amazing one-pan meal with lush chicken and spinach smothered in an impressive creamy paprika sauce. The combination of flavors of this chicken dish is to die for!

Ingredients

2 tbsp unsalted butter

4 Chicken Breasts (boneless & skinless)

1 tsp Smoked Paprika (for seasoning chicken)

¼ tsp Salt and Pepper (each for seasoning chicken)

Creamy Paprika Sauce:

4 cloves garlic, minced

1 tbsp butter

1 tbsp flour (sifted)

1 tsp fresh lemon juice (juice of squeezed lemon)

½ c. dry white wine

½ c. heavy cream

2 c. fresh spinach

½ c. chicken broth (sodium-free)

1 tsp paprika

½ tsp salt

How to make Chicken and Spinach in Creamy Paprika Sauce

Step 1: Season both sides of the chicken with salt, pepper, and paprika. Evenly rub the seasonings.

Step 2: In a large skillet or cast-iron skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet and sear the first side for about 3 minutes. Flip the chicken and adjust the heat to medium. Continue to sear the other side for 3 minutes more. On a plate, transfer the cooked chicken and set it aside.

Step 3: To make the creamy sauce, start by melting 1 tbsp butter in the same skillet. Then, add the garlic and cook for about 2 minutes, stirring occasionally. Using a sifter, add the flour and mix well. Pour in the wine and continue to cook for another 1 to 2 minutes. This will let the alcohol evaporate.

Step 4: Next, whisk in the chicken broth followed by the heavy cream and lemon juice. Season with salt and paprika. Stir well and let everything simmer for about 2 minutes. Adjust the seasoning if needed.

Step 5: To the skillet with the sauce, add the spinach and cook for 2 minutes more or until wilted.

Step 6: Add the chicken back to the skillet. Put the lid on and continue to cook for an additional 2 to 3 minutes (if using thin chicken breasts) or 5 to 7 minutes (for thick chicken).

Step 7: Remove from the heat when done and serve the chicken and spinach in the creamy paprika sauce right away. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 330, Calories from Fat 180, Fat 20g31%, Saturated Fat 11g69%, Cholesterol 128mg43%, Sodium 726mg32%, Potassium 624mg18%, Carbohydrates 6g2%, Fiber 1g4%, Protein 25g50%, Vitamin A 2585IU52%, Vitamin C 15.8 mg19%, Calcium 51mg5%, Iron 1.4 mg8%

Chicken and Spinach in Creamy Paprika Sauce

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 This is another amazing one-pan meal with lush chicken and spinach smothered in… General Recipes Chicken and Spinach in Creamy Paprika Sauce European Print This

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

Nutrition facts: 330 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp unsalted butter
• 4 Chicken Breasts (boneless & skinless)
• 1 tsp Smoked Paprika (for seasoning chicken)
• ¼ tsp Salt and Pepper (each for seasoning chicken)
• Creamy Paprika Sauce:
• 4 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp flour (sifted)
• 1 tsp fresh lemon juice (juice of squeezed lemon)
• ½ c. dry white wine
• ½ c. heavy cream
• 2 c. fresh spinach
• ½ c. chicken broth (sodium-free)
• 1 tsp paprika
• ½ tsp salt

Instructions

Step 1: Season both sides of the chicken with salt, pepper, and paprika. Evenly rub the seasonings.

Step 2: In a large skillet or cast-iron skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet and sear the first side for about 3 minutes. Flip the chicken and adjust the heat to medium. Continue to sear the other side for 3 minutes more. On a plate, transfer the cooked chicken and set it aside.

Step 3: To make the creamy sauce, start by melting 1 tbsp butter in the same skillet. Then, add the garlic and cook for about 2 minutes, stirring occasionally. Using a sifter, add the flour and mix well. Pour in the wine and continue to cook for another 1 to 2 minutes. This will let the alcohol evaporate.

Step 4: Next, whisk in the chicken broth followed by the heavy cream and lemon juice. Season with salt and paprika. Stir well and let everything simmer for about 2 minutes. Adjust the seasoning if needed.

Step 5: To the skillet with the sauce, add the spinach and cook for 2 minutes more or until wilted.

Step 6: Add the chicken back to the skillet. Put the lid on and continue to cook for an additional 2 to 3 minutes (if using thin chicken breasts) or 5 to 7 minutes (for thick chicken).

Step 7: Remove from the heat when done and serve the chicken and spinach in the creamy paprika sauce right away. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | YIELD: 4 people

This one-pot pasta is one of the best pasta recipes! It is a breeze to make using only a few simple ingredients. An easy pasta dinner that you can whip up any time. I love this pasta as is, but feel free to add shrimp or spinach if desired.

I enjoy home-cooked meals, and that includes Italian pasta. For best results, use spaghetti. I do not recommend thicker pasta such as fettuccine as they are harder to cook. As for the tomatoes, I love to use Campari tomatoes because they are juicier, sweeter, and less acidic. Enjoy a healthy, easy, and quick pasta meal whenever with this the best one-pot pasta recipe!

Ingredients

6 cloves garlic, minced

1 c. chopped onion

2 tbsp olive oil

14 ounces (400 grams) of fresh tomatoes, diced

2 c. chicken broth

8 ounces (226 grams) of spaghetti

1/4 c. shredded Parmesan cheese

1 tbsp chopped Italian parsley

1 tbsp chopped Italian basil

1/4 tsp salt or to taste

How to make One-Pot Pasta

Step 1: In a wide skillet, pan, or pot, heat the oil over medium heat. Once the oil is hot, add the onion and garlic to the pan and cook for about 3 minutes until they begin to brown. Next, add the tomatoes along with the chicken broth, Italian basil, and spaghetti.

Step 2: Using a spatula, press the spaghetti to submerge it in the liquid. You can break the spaghetti before cooking in halves if using a not wide enough pan or pot. Put the lid on and adjust the heat to medium-low. Cook for another 8 minutes or until the pasta is al dente. Pour in a little bit more chicken broth if the pasta is not cooked after 8 minutes. Replace the lid and cook for an additional 1 to 2 minutes.

Step 3: Remove the cover and season with salt. Turn the heat off and sprinkle the pasta with Parmesan cheese and parsley. Serve the pasta immediately. Enjoy!

Note:

If desired, you can add spinach and shrimp to the pasta.

NUTRITION FACTS:

Yield: 4 people, Serving Size: 1
Amount Per Serving: Calories 223, Total Fat 9g, Saturated Fat 2g, Trans Fat 0g, Unsaturated Fat 7g, Cholesterol 6mg, Sodium 690mg, Carbohydrates 29g, Fiber 3g, Sugar 7g, Protein 8g

One Pot Pasta (The Best Recipe!)

Rebecca PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | YIELD: 4 people This one-pot pasta is one of the best pasta recipes! It is… General Recipes One Pot Pasta (The Best Recipe!) European Print This

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

Nutrition facts: 223 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 cloves garlic, minced
• 1 c. chopped onion
• 2 tbsp olive oil
• 14 ounces (400 grams) of fresh tomatoes, diced
• 2 c. chicken broth
• 8 ounces (226 grams) of spaghetti
• 1/4 c. shredded Parmesan cheese
• 1 tbsp chopped Italian parsley
• 1 tbsp chopped Italian basil
• 1/4 tsp salt or to taste

Instructions

Step 1: In a wide skillet, pan, or pot, heat the oil over medium heat. Once the oil is hot, add the onion and garlic to the pan and cook for about 3 minutes until they begin to brown. Next, add the tomatoes along with the chicken broth, Italian basil, and spaghetti.

Step 2: Using a spatula, press the spaghetti to submerge it in the liquid. You can break the spaghetti before cooking in halves if using a not wide enough pan or pot. Put the lid on and adjust the heat to medium-low. Cook for another 8 minutes or until the pasta is al dente. Pour in a little bit more chicken broth if the pasta is not cooked after 8 minutes. Replace the lid and cook for an additional 1 to 2 minutes.

Step 3: Remove the cover and season with salt. Turn the heat off and sprinkle the pasta with Parmesan cheese and parsley. Serve the pasta immediately. Enjoy!

Notes

If desired, you can add spinach and shrimp to the pasta.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

I love chicken, and I am always on the search for a great chicken recipe. This low-carb Greek Yoghurt Chicken is not only incredibly easy and quick to throw together, but this is perfect for a healthy chicken dinner, too! Tender, crispy, and delicious chicken lightly coated in a simple yoghurt and mayonnaise mixture. Serve this with a simple side salad or steamed/roasted veggies for a simple and quick meal anytime!

This low-carb Greek Yoghurt Chicken takes only minutes to make. A no-fuss recipe that is excellent for busy days, if you have a fairly short time to prep dinner, or you simply do not have the energy to come up with a rather complicated meal. It’s a great dinner option that your entire family will surely love!

Ingredients

1.5-pound chicken tenders (whole) or chicken breasts (cut in quarters)

2 tbsp mayonnaise

5 ounces plain Greek yoghurt (I used 5% fat yoghurt)

½ c. grated Parmesan cheese

1 tsp garlic powder

Parsley (chopped, for garnish)

¼ tsp salt

¼ tsp black pepper

oil spray

How to make Low Carb Greek Yoghurt Chicken

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick oil spray, lightly grease a 12-inch oven-proof pan or 9 x 9-inch baking dish. Set aside.

Step 2: Place the Greek yoghurt, mayonnaise, Parmesan cheese, garlic powder, salt, and pepper in a medium bowl. Mix well until combined. Add the chicken and toss to lightly coat with the yoghurt mixture.

Step 3: To the prepared baking dish, transfer the thinly coated chicken. Note not to add too much or extra mixture. Place in the preheated oven and bake for about 25 to 30 minutes or until the chicken is completely cooked.

Step 4: Put the pan under the broiler for about 2 to 3 minutes or until the top is lightly browned.

Step 5: Remove from the oven when done and serve the Greek Yoghurt Chicken right away garnished with some chopped parsley (optional). Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 319, Calories from Fat 117, Fat 13g20%, Saturated Fat 4g25%, Trans Fat 1g, Cholesterol 125mg42%, Sodium 591mg26%, Potassium 707mg20%, Carbohydrates 2g1%, Fiber 1g4%, Sugar 1g1%, Protein 45g90%, Vitamin A 166IU3%, Vitamin C 2mg2%, Calcium 188mg19%, Iron 1mg6%

Low Carb Greek Yoghurt Chicken

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 I love chicken, and I am always on the search for a great… General Recipes Low Carb Greek Yoghurt Chicken European Print This

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

Nutrition facts: 319 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.5-pound chicken tenders (whole) or chicken breasts (cut in quarters)
• 2 tbsp mayonnaise
• 5 ounces plain Greek yoghurt (I used 5% fat yoghurt)
• ½ c. grated Parmesan cheese
• 1 tsp garlic powder
• Parsley (chopped, for garnish)
• ¼ tsp salt
• ¼ tsp black pepper
• oil spray

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick oil spray, lightly grease a 12-inch oven-proof pan or 9 x 9-inch baking dish. Set aside.

Step 2: Place the Greek yoghurt, mayonnaise, Parmesan cheese, garlic powder, salt, and pepper in a medium bowl. Mix well until combined. Add the chicken and toss to lightly coat with the yoghurt mixture.

Step 3: To the prepared baking dish, transfer the thinly coated chicken. Note not to add too much or extra mixture. Place in the preheated oven and bake for about 25 to 30 minutes or until the chicken is completely cooked.

Step 4: Put the pan under the broiler for about 2 to 3 minutes or until the top is lightly browned.

Step 5: Remove from the oven when done and serve the Greek Yoghurt Chicken right away garnished with some chopped parsley (optional). Enjoy!

PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR | SERVINGS: 4

Tender and moist chicken breasts smothered in a scrumptious creamed spinach, sun-dried tomatoes, and bacon. This mouthwatering chicken dinner proves that chicken breast is not boring!

Ingredients

Baked Chicken Breasts:

1 tbsp butter

0.5 ounces Italian Dressing mix packet (half the packet)

1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)

Creamed spinach:

4 garlic cloves, minced

1 tbsp vegetable oil

⅔ c. half and half

⅛ tsp salt

⅔ c. mozzarella cheese, shredded

6 ounces baby spinach fresh

Other ingredients:

4 slices Pepper Jack cheese or Monterey cheese with jalapenos

4 slices of bacon cooked

¼ c. sun-dried tomatoes, drained of oil, chopped into smaller bites

How to make Sun-Dried Tomato, Spinach, and Bacon Chicken

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

Step 2: Grease the bottom of the baking dish. Season both sides of the chicken breasts with the Italian salad dressing mix. To the prepared baking dish, lay the chicken breasts, flat-side down. Then, place in the preheated oven and bake for about 15 to 20 minutes.

Creamed spinach:

Step 3: Meanwhile, drizzle 1 tbsp vegetable oil in a large skillet and heat over medium heat. Once the oil is hot, add the spinach and cook for just 1 to 2 minutes or until it begins to wilt. Take the pan off the heat, then add the garlic and half-and-half. Return to the heat and bring everything to a boil. Next, add the shredded mozzarella and cook over high heat while stirring for about 30 seconds or until the cheese begins to melt. Decrease the heat to a simmer. Keep stirring for another 30 seconds to 1 minute until you have a nice and smooth creamed spinach. If the mixture ends up watery, bring it to a boil again to cook off the extra liquid while stirring. To taste, season with salt. When done, take the skillet off the heat.

Smothered Chicken Breasts:

Step 4: Once the chicken breasts are done baking, take them out of the oven and quickly top each with the creamed spinach, sun-dried tomatoes followed by chopped cooked bacon, and broken slices of pepper jack cheese. Return to the oven and resume baking for another 15 to 20 minutes, uncovered, until the chicken is cooked through, no longer pink in the center, and the juices run clear.

Nutrition Facts:

Amount per Serving: Calories 766, Fat 58g 89%, Saturated Fat 25g 156%, Cholesterol 204mg 68%, Sodium 1068mg 46%, Potassium 939mg 27%, Carbohydrates 10g 3%, Fiber 1g 4%, Sugar 3g 3%, Protein 49g 98%, Vitamin A 4860IU 97%, Vitamin C 18.6mg 23%, Calcium 419mg 42%, Iron 3.7mg 21%

Sun-Dried Tomato, Spinach, and Bacon Chicken

Rebecca PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR | SERVINGS: 4 Tender and moist chicken breasts smothered in a scrumptious creamed spinach, sun-dried tomatoes,… General Recipes Sun-Dried Tomato, Spinach, and Bacon Chicken European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 766 calories 58 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Baked Chicken Breasts:
• 1 tbsp butter
• 0.5 ounces Italian Dressing mix packet (half the packet)
• 1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)
• Creamed spinach:
• 4 garlic cloves, minced
• 1 tbsp vegetable oil
• ⅔ c. half and half
• ⅛ tsp salt
• ⅔ c. mozzarella cheese, shredded
• 6 ounces baby spinach fresh
• Other ingredients:
• 4 slices Pepper Jack cheese or Monterey cheese with jalapenos
• 4 slices of bacon cooked
• ¼ c. sun-dried tomatoes, drained of oil, chopped into smaller bites

Instructions

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

Step 2: Grease the bottom of the baking dish. Season both sides of the chicken breasts with the Italian salad dressing mix. To the prepared baking dish, lay the chicken breasts, flat-side down. Then, place in the preheated oven and bake for about 15 to 20 minutes.

Creamed spinach:

Step 3: Meanwhile, drizzle 1 tbsp vegetable oil in a large skillet and heat over medium heat. Once the oil is hot, add the spinach and cook for just 1 to 2 minutes or until it begins to wilt. Take the pan off the heat, then add the garlic and half-and-half. Return to the heat and bring everything to a boil. Next, add the shredded mozzarella and cook over high heat while stirring for about 30 seconds or until the cheese begins to melt. Decrease the heat to a simmer. Keep stirring for another 30 seconds to 1 minute until you have a nice and smooth creamed spinach. If the mixture ends up watery, bring it to a boil again to cook off the extra liquid while stirring. To taste, season with salt. When done, take the skillet off the heat.

Smothered Chicken Breasts:

Step 4: Once the chicken breasts are done baking, take them out of the oven and quickly top each with the creamed spinach, sun-dried tomatoes followed by chopped cooked bacon, and broken slices of pepper jack cheese. Return to the oven and resume baking for another 15 to 20 minutes, uncovered, until the chicken is cooked through, no longer pink in the center, and the juices run clear.

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4

This is an amazing pasta and chicken dish. The combination of mayonnaise and pesto makes a delicious sauce that binds this dish together. It’s easy and quick to throw together, making this delicious pesto penne with chicken and cherry tomatoes a great option for busy days.

Ingredients

olive oil

2 chicken breasts, sliced thin

16 oz. green beans, French cut frozen, unthawed

3/4 tsp Lawry’s seasoned salt

1 box of cherry tomatoes, sliced in half

3/4 c. mayonnaise

1/4 c. pesto

1 & 1/2 tbsp white vinegar

1 tbsp salt, for boiling water

16 oz. penne pasta

1/4 c. Parmesan, shredded

1/2 tsp steak seasoning

more Parmesan, for garnish

1/2 tsp salt

1/4 tsp pepper

How to make 30 Minute Pesto Penne with Chicken and Cherry Tomatoes

Step 1: Cook the penne in a large pot (or high-sided skillet) with salted boiling water for 5 minutes. Add the green beans after 5 minutes and continue to cook for another 4 minutes. Once the pasta is al dente and the green beans are just barely tender, completely drain them and add them back to the pot. Drizzle with a few tsp of oil.

Step 2: While the penne and green beans are cooking, slice each breast into thin strips. Pat them dry and sprinkle with your preferred amount of Lawry’s and steak seasoning.

Step 3: Add about 1 to 2 tsp oil to a hot skillet over medium-high heat. Swirl to coat the bottom of the pan. Cook the chicken strips in batches until brown. This takes about 2 minutes. Then, flip the chicken and continue to cook the other side for another minute until browned. Repeat with the rest of the chicken strips. On a cutting board, transfer the cooked chicken strips. Chop the chicken pieces into bite-size strips once slightly cooled.

Step 4: Whisk the mayonnaise, pesto, vinegar, salt, and pepper in a small bowl until combined. Then, slice the tomatoes and shred the Parmesan.

Step 5: To the drained pasta, add the sauce along with the tomatoes, Parmesan, and chopped chicken. Toss well. Before serving, garnish with the shredded Parmesan. Serve hot. Enjoy!

Nutrition Facts:

Serving: 1 chicken breast, calories: 973 kcal, carbohydrates: 97 g, protein: 46 g, fat: 44 g, saturated fat: 8 g, polyunsaturated fat: 20 g, monounsaturated fat: 9 g, trans fat: 1 g, cholesterol: 99 mg, sodium: 3139 mg, potassium: 1070 mg, fiber: 7 g, sugar: 9 g, vitamin a: 1490 iu, vitamin c: 28 mg, calcium: 185 mg, iron: 4 mg

30 Minute Pesto Penne with Chicken and Cherry Tomatoes

Rebecca Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4 This is an amazing pasta and chicken dish. The combination of mayonnaise and… General Recipes 30 Minute Pesto Penne with Chicken and Cherry Tomatoes European Print This

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

Nutrition facts: 973 calories 44 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• olive oil
• 2 chicken breasts, sliced thin
• 16 oz. green beans, French cut frozen, unthawed
• 3/4 tsp Lawry's seasoned salt
• 1 box of cherry tomatoes, sliced in half
• 3/4 c. mayonnaise
• 1/4 c. pesto
• 1 & 1/2 tbsp white vinegar
• 1 tbsp salt, for boiling water
• 16 oz. penne pasta
• 1/4 c. Parmesan, shredded
• 1/2 tsp steak seasoning
• more Parmesan, for garnish
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

Step 1: Cook the penne in a large pot (or high-sided skillet) with salted boiling water for 5 minutes. Add the green beans after 5 minutes and continue to cook for another 4 minutes. Once the pasta is al dente and the green beans are just barely tender, completely drain them and add them back to the pot. Drizzle with a few tsp of oil.

Step 2: While the penne and green beans are cooking, slice each breast into thin strips. Pat them dry and sprinkle with your preferred amount of Lawry's and steak seasoning.

Step 3: Add about 1 to 2 tsp oil to a hot skillet over medium-high heat. Swirl to coat the bottom of the pan. Cook the chicken strips in batches until brown. This takes about 2 minutes. Then, flip the chicken and continue to cook the other side for another minute until browned. Repeat with the rest of the chicken strips. On a cutting board, transfer the cooked chicken strips. Chop the chicken pieces into bite-size strips once slightly cooled.

Step 4: Whisk the mayonnaise, pesto, vinegar, salt, and pepper in a small bowl until combined. Then, slice the tomatoes and shred the Parmesan.

Step 5: To the drained pasta, add the sauce along with the tomatoes, Parmesan, and chopped chicken. Toss well. Before serving, garnish with the shredded Parmesan. Serve hot. Enjoy!

Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Servings: 6

Are you searching for another amazing pasta dish? Then, you have to give this spaghetti carbonara a try very soon. This pasta is tossed in a scrumptious Parmesan-egg sauce with very savory pancetta. A very rich pasta dish that is perfect with crisp white wine such as Pinot Grigios or Gris, or a light, pear, or citrus-flavored wine. Enjoy a deliciously creamy pasta meal with this easy and quick recipe any time. This spaghetti carbonara is surely a must-try and for keeps!

Ingredients

3 eggs

1 lb spaghetti

2 cloves garlic, minced

6 slices pancetta or bacon, chopped

freshly ground black pepper

1 c. Parmesan cheese, shredded

How to make Spaghetti Carbonara

Step 1: In a bowl, place the eggs, Parmesan cheese, and black pepper. Whisk until well blended and set aside.

Step 2: On medium heat, cook the pancetta until crisp. Set aside when done. In the now-empty pan, add the garlic and cook for about a minute until aromatic.

Step 3: Following the package direction, cook the pasta in a pot with boiling salted water until al dente. Reserve about 1 cup of the pasta water, then drain the pasta.

Step 4: In the pan with the garlic, place the hot pasta and toss well to coat. Immediately take off the heat and pour in the egg mixture. Toss well using tongs, adding the reserved pasta water as needed. Then, add the pancetta/bacon. Stir well.

Step 5: Before serving, garnish the spaghetti carbonara with parsley/Parmesan. Enjoy!

Notes:

Before starting, make sure to let the eggs out at room temperature.

Be sure to cook the pasta until firm or al dente.

The starch helps with the consistency of the sauce so ensure not to rinse the pasta.

Be prepared because the heat of the pasta will cook the egg.

Little by little add the reserved pasta water until you reached your desired consistency.

Nutrition information:

Calories: 437 | Carbohydrates: 57g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 395mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 0.3mg | Calcium: 227mg | Iron: 1.6mg

Spaghetti Carbonara

Rebecca Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Servings: 6 Are you searching for another amazing pasta dish? Then, you have to give… General Recipes Spaghetti Carbonara European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 437 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 eggs
• 1 lb spaghetti
• 2 cloves garlic, minced
• 6 slices pancetta or bacon, chopped
• freshly ground black pepper
• 1 c. Parmesan cheese, shredded

Instructions

Step 1: In a bowl, place the eggs, Parmesan cheese, and black pepper. Whisk until well blended and set aside.

Step 2: On medium heat, cook the pancetta until crisp. Set aside when done. In the now-empty pan, add the garlic and cook for about a minute until aromatic.

Step 3: Following the package direction, cook the pasta in a pot with boiling salted water until al dente. Reserve about 1 cup of the pasta water, then drain the pasta.

Step 4: In the pan with the garlic, place the hot pasta and toss well to coat. Immediately take off the heat and pour in the egg mixture. Toss well using tongs, adding the reserved pasta water as needed. Then, add the pancetta/bacon. Stir well.

Step 5: Before serving, garnish the spaghetti carbonara with parsley/Parmesan. Enjoy!

Notes

Before starting, make sure to let the eggs out at room temperature. Be sure to cook the pasta until firm or al dente. The starch helps with the consistency of the sauce so ensure not to rinse the pasta. Be prepared because the heat of the pasta will cook the egg. Little by little add the reserved pasta water until you reached your desired consistency.