General Recipes

PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR | SERVINGS: 6 people

This cheesy pasta bake with chicken and bacon never fails to impress even my fussiest eaters! A great weeknight dinner to serve with a big side of salad. Easily make a gluten-free or even a vegetarian version if desired.

INGREDIENTS

1 tablespoon vegetable oil

3 large chicken breasts – cut into bite size chunks

6 rashers cooked bacon – chopped

1 large onion – peeled and chopped

120 ml double (heavy) cream

1 yellow bell pepper – de-seeded and chopped

1 red bell pepper – de-seeded and chopped

1 tablespoon tomato puree

2 cloves garlic – peeled and minced

½ teaspoon dried thyme

½ teaspoon dried oregano

800 grams tinned chopped tomatoes

100 grams of fresh baby spinach

100 grams mozzarella – grated

100 grams strong cheddar cheese – grated

400 grams dried pasta shapes (I used rigatoni)

Small bunch of parsley – roughly torn

pinch of salt and pepper

How to make Cheesy Pasta Bake With Chicken And Bacon

Step 1: Prepare the oven. Preheat it to 190 degrees C or 375 degrees F. Cook the pasta in a large pan with boiling water for a minute less than the package directions. Drain when done.

Step 2: In a large frying pan, heat the oil over medium heat. To the hot oil, add the chicken and cook for about 5 minutes. Then, add the onion and continue to cook for another 3 to 4 minutes or until the onions have softened. Next, add the chopped peppers, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for an additional 2 to 3 minutes.

Step 3: To the pan, stir in the tinned tomatoes followed by the cream. Bring everything to a gentle boil. Add the pasta along with the spinach and cooked bacon. Stir well.

Step 4: To a large baking dish, transfer everything and sprinkle the cheddar and mozzarella on top. Bake in the preheated oven for about 20 to 25 minutes or until the cheese is golden brown.

Step 5: Remove from the oven when done and serve right away garnished with parsley. Enjoy!

NOTES:

Feel free to whip this up in advance to the point where you sprinkle the cheese on top. Allow the dish to cool before covering with foil. Place in the fridge for up to 1 day. An hour before cooking, remove from the fridge and chill. Heat in the oven for about 10 minutes at 190 degrees C or 375 degrees F, covered. Uncover and resume heating for 15 minutes more or until heated through. Keep in mind that the dish will be less saucy, so add a couple of tbsp stock or hot water before heating the pasta.

You can freeze the cooked pasta. Allow it to cool, then cover and freeze. When ready to serve, defrost in the fridge overnight. Reheat for about 20 to 25 minutes at 190 degrees C or 375 degrees F, covered with foil, until heated through.

For this recipe, I love to use rigatoni but feel free to use most pasta shapes such as Spiralli (pasta spirals), Penne (tubes cut on the diagonal), Fusilli (pasta twists), and Farfalle (pasta bows). The cooking time will be the same.

If you want to make a vegetarian version of this pasta bake, you can swap the chicken with chunky pieces of courgette (zucchini) or mushroom. Entirely leave the bacon out or simply swap it with vegetarian chorizo or smoky chickpeas (chickpeas fried with smoked paprika, cumin, salt, and pepper). Make sure the cheeses you use are vegetarian versions.

Want to make a gluten-free version? Simple. Substitute the pasta with gluten-free pasta and use a gluten-free tomato paste. For the cheese, make sure to use gluten-free, too.

NUTRITION FACTS:

Calories: 657 kcal, Carbohydrates: 62g, Protein: 33g, Fat: 30g, Saturated Fat: 15g, Cholesterol: 108mg, Sodium: 637mg, Potassium: 911mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3040IU, Vitamin C: 82.3mg, Calcium: 300mg, Iron: 3.5mg

Cheesy Pasta Bake With Chicken And Bacon Recipe

Rebecca PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR | SERVINGS: 6 people This cheesy pasta bake with chicken and bacon never fails to impress… General Recipes Cheesy Pasta Bake With Chicken And Bacon Recipe European Print This

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

Nutrition facts: 657 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon vegetable oil
• 3 large chicken breasts - cut into bite size chunks
• 6 rashers cooked bacon - chopped
• 1 large onion - peeled and chopped
• 120 ml double (heavy) cream
• 1 yellow bell pepper - de-seeded and chopped
• 1 red bell pepper - de-seeded and chopped
• 1 tablespoon tomato puree
• 2 cloves garlic - peeled and minced
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 800 grams tinned chopped tomatoes
• 100 grams of fresh baby spinach
• 100 grams mozzarella - grated
• 100 grams strong cheddar cheese - grated
• 400 grams dried pasta shapes (I used rigatoni)
• Small bunch of parsley - roughly torn
• pinch of salt and pepper

Instructions

Step 1: Prepare the oven. Preheat it to 190 degrees C or 375 degrees F. Cook the pasta in a large pan with boiling water for a minute less than the package directions. Drain when done.

Step 2: In a large frying pan, heat the oil over medium heat. To the hot oil, add the chicken and cook for about 5 minutes. Then, add the onion and continue to cook for another 3 to 4 minutes or until the onions have softened. Next, add the chopped peppers, salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for an additional 2 to 3 minutes.

Step 3: To the pan, stir in the tinned tomatoes followed by the cream. Bring everything to a gentle boil. Add the pasta along with the spinach and cooked bacon. Stir well.

Step 4: To a large baking dish, transfer everything and sprinkle the cheddar and mozzarella on top. Bake in the preheated oven for about 20 to 25 minutes or until the cheese is golden brown.

Step 5: Remove from the oven when done and serve right away garnished with parsley. Enjoy!

Notes

Feel free to whip this up in advance to the point where you sprinkle the cheese on top. Allow the dish to cool before covering with foil. Place in the fridge for up to 1 day. An hour before cooking, remove from the fridge and chill. Heat in the oven for about 10 minutes at 190 degrees C or 375 degrees F, covered. Uncover and resume heating for 15 minutes more or until heated through. Keep in mind that the dish will be less saucy, so add a couple of tbsp stock or hot water before heating the pasta. You can freeze the cooked pasta. Allow it to cool, then cover and freeze. When ready to serve, defrost in the fridge overnight. Reheat for about 20 to 25 minutes at 190 degrees C or 375 degrees F, covered with foil, until heated through. For this recipe, I love to use rigatoni but feel free to use most pasta shapes such as Spiralli (pasta spirals), Penne (tubes cut on the diagonal), Fusilli (pasta twists), and Farfalle (pasta bows). The cooking time will be the same. If you want to make a vegetarian version of this pasta bake, you can swap the chicken with chunky pieces of courgette (zucchini) or mushroom. Entirely leave the bacon out or simply swap it with vegetarian chorizo or smoky chickpeas (chickpeas fried with smoked paprika, cumin, salt, and pepper). Make sure the cheeses you use are vegetarian versions. Want to make a gluten-free version? Simple. Substitute the pasta with gluten-free pasta and use a gluten-free tomato paste. For the cheese, make sure to use gluten-free, too.

PREP TIME: 30 MINS | COOK TIME: 30 MINS

This flavorful red beans and rice with sausage is my family’s new favorite. The combination of flavors from the sausage and red beans is superb! Plus, this recipe is incredibly easy and quick to whip up. A must-try and for keeps!

INGREDIENTS

2 tablespoons butter

2 pounds smoked sausage, sliced 1/4-inch thick

3 cloves garlic, minced

2 c. diced onions

3 stalks of celery, diced

2 15.5-ounce cans of kidney beans, one drained, use juice from another can

1 c. green pepper, diced small

2 teaspoons Slap ya mama® seasoning

10.5 ounces can Rotel®

1/4 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

1 1/2 c. white rice

1 1/2 c. water, divided

2 c. beef broth

1 teaspoon pepper

How to make Red Beans and Rice with Sausage

Step 1: Place the sliced sausage in a large stock pot or Dutch oven with half a cup of water. Put the lid on and cook over medium-high heat until the sausage has browned and the water has evaporated, stirring occasionally. During browning the sausage, you might need to add extra water. If needed, add 1/8 cup at time water. To a plate, transfer the browned sausage and set it aside.

Step 2: Melt the butter in the pan. Once the butter has melted, add the diced onions, celery, and bell pepper. Cook until the veggies have softened and the onions are translucent. Then, add the garlic and continue to cook for a minute more until aromatic. Return the sausage to the pot.

Step 3: Into the pan, pour in the beef broth and 1 cup of water. Add the beans, Rotel, and rice, Stir well. Then, add the seasoning, pepper, cayenne pepper, and red pepper flakes. Stir again.

Step 4: Bring everything to a simmer. Put the lid on and cook for additional 25 minutes over low/medium heat, stirring often.

Step 5: Take the pan off the heat, but leave the lid on. Allow the red beans and rice with sausage to sit for about 10 minutes before serving. Enjoy!

Red Beans and Rice with Sausage

Rebecca PREP TIME: 30 MINS | COOK TIME: 30 MINS This flavorful red beans and rice with sausage is my family’s new favorite. The combination of flavors from the sausage and… General Recipes Red Beans and Rice with Sausage European Print This

Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons butter
• 2 pounds smoked sausage, sliced 1/4-inch thick
• 3 cloves garlic, minced
• 2 c. diced onions
• 3 stalks of celery, diced
• 2 15.5-ounce cans of kidney beans, one drained, use juice from another can
• 1 c. green pepper, diced small
• 2 teaspoons Slap ya mama® seasoning
• 10.5 ounces can Rotel®
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 1/2 c. white rice
• 1 1/2 c. water, divided
• 2 c. beef broth
• 1 teaspoon pepper

Instructions

Step 1: Place the sliced sausage in a large stock pot or Dutch oven with half a cup of water. Put the lid on and cook over medium-high heat until the sausage has browned and the water has evaporated, stirring occasionally. During browning the sausage, you might need to add extra water. If needed, add 1/8 cup at time water. To a plate, transfer the browned sausage and set it aside.

Step 2: Melt the butter in the pan. Once the butter has melted, add the diced onions, celery, and bell pepper. Cook until the veggies have softened and the onions are translucent. Then, add the garlic and continue to cook for a minute more until aromatic. Return the sausage to the pot.

Step 3: Into the pan, pour in the beef broth and 1 cup of water. Add the beans, Rotel, and rice, Stir well. Then, add the seasoning, pepper, cayenne pepper, and red pepper flakes. Stir again.

Step 4: Bring everything to a simmer. Put the lid on and cook for additional 25 minutes over low/medium heat, stirring often.

Step 5: Take the pan off the heat, but leave the lid on. Allow the red beans and rice with sausage to sit for about 10 minutes before serving. Enjoy!

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 4 SERVINGS

I love the cheesy enchilada, and this skillet version is the easiest and the quickest cheesy enchilada recipe. No rolling or folding is needed. All you need to do is simply throw everything in your skillet, and you are all good! Enjoy all your favorite enchilada flavors without a fuss with this mouthwatering cheesy enchilada rice skillet. And the melted cheese on top is to die for! A one-skillet meal that is perfect for a filling dinner any time!

INGREDIENTS

1 tbsp olive oil

1 c. uncooked rice

2 cloves garlic, minced

1 small onion, diced

1 c. canned corn kernels, drained

1 bell pepper, diced

1/2 c. Old El Paso™ mild green enchilada sauce

3/4 c. Old El Paso™ mild enchilada sauce

1/2 tsp chili powder

1/4 tsp oregano

1/4 tsp cumin

1 c. canned black beans, drained and rinsed

2 tbsp chopped fresh cilantro leaves

1 c. shredded Mexican blend cheese

Kosher salt and freshly ground black pepper, to taste

HOW TO MAKE CHEESY ENCHILADA RICE SKILLET

Step 1: Following the package directions, cook the rice in a large saucepan with 1 1/2 c water. Set aside when done.

Step 2: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the garlic, onion, and bell pepper to the skillet. Cook for approximately 2 to 3 minutes, stirring often, until the onions are translucent.

Step 3: To the skillet, add the rice, corn, black beans, enchilada sauces, chili powder, cumin, and oregano. Stir well and continue to cook for another 2 to 3 minutes until heated through. To taste, season with salt and pepper.

Step 4: Take the skillet off the heat when done and sprinkle the cheese on top. Put the lid on and let it sit for about 2 minutes or until the cheese has melted.

Step 5: Before serving, garnish with some cilantro. Enjoy the cheesy enchilada, rice skillet right.

CHEESY ENCHILADA RICE SKILLET

Rebecca Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 4 SERVINGS I love the cheesy enchilada, and this skillet version is the easiest… General Recipes CHEESY ENCHILADA RICE SKILLET European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 1 c. uncooked rice
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 c. canned corn kernels, drained
• 1 bell pepper, diced
• 1/2 c. Old El Paso™ mild green enchilada sauce
• 3/4 c. Old El Paso™ mild enchilada sauce
• 1/2 tsp chili powder
• 1/4 tsp oregano
• 1/4 tsp cumin
• 1 c. canned black beans, drained and rinsed
• 2 tbsp chopped fresh cilantro leaves
• 1 c. shredded Mexican blend cheese
• Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Following the package directions, cook the rice in a large saucepan with 1 1/2 c water. Set aside when done.

Step 2: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the garlic, onion, and bell pepper to the skillet. Cook for approximately 2 to 3 minutes, stirring often, until the onions are translucent.

Step 3: To the skillet, add the rice, corn, black beans, enchilada sauces, chili powder, cumin, and oregano. Stir well and continue to cook for another 2 to 3 minutes until heated through. To taste, season with salt and pepper.

Step 4: Take the skillet off the heat when done and sprinkle the cheese on top. Put the lid on and let it sit for about 2 minutes or until the cheese has melted.

Step 5: Before serving, garnish with some cilantro. Enjoy the cheesy enchilada, rice skillet right.

YIELD: Serves 4 to 6

This easy dinner never fails to impress everyone around the dinner table. The rich umami flavor and meaty texture of the mushroom stun even the meat-eaters. This mushroom and garlic spaghetti dinner is a very savory meatless meal that you can easily whip up in minutes. A no-fuss recipe with sauteed mushrooms, lots of garlic, and spaghetti tossed in an impressive rich sauce. This is a scrumptious, irresistible, and very satisfying vegetarian dish that you’ll want to make again and again!

INGREDIENTS

1 tbsp olive oil

3 tbsp unsalted butter, divided

1 lb. dried spaghetti

1 lb. cremini mushrooms, sliced

6 cloves garlic, minced

2 tbsp coarsely chopped fresh parsley leaves

1/4 tsp red pepper flakes (optional)

1/2 c. grated Pecorino Romano cheese, plus more for serving

Kosher salt

Freshly ground black pepper

How to make Mushroom and Garlic Spaghetti Dinner

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente (about 7 to 9 minutes).

Step 2: In a large skillet, heat 1 tbsp butter and oil over medium heat. Once the oil is shimmering, add the mushrooms to the skillet and sprinkle with salt and pepper. Cook for about 5 minutes until tender and browned. Next, add the garlic, red pepper flakes (optional), and the rest of the butter. Cook for another minute.

Step 3: Reserve 3/4 c. of the pasta water. Then, drain the pasta and add it to the skillet along with the reserved cooking water and cheese. Toss well and continue to cook for additional 2 minutes over medium heat until the cheese has melted and the sauce has thickened. Stir in the parsley.

Step 4: Serve the mushroom and garlic spaghetti in shallow bowls. Sprinkle with extra cheese. Enjoy!

Note:

You can keep any leftovers in an airtight container and store them in the fridge for up to 4 days.

Nutrition Facts:

Calories 417, Fat 12.2 g (18.8%), Saturated 6.1 g (30.4%), Carbs 61.5 g (20.5%), Fiber 3.1 g (12.4%), Sugars 3.4 g Protein, 15.6 g (31.2%) Sodium, 168.9 mg (7.0%)

Mushroom and Garlic Spaghetti Dinner

Rebecca YIELD: Serves 4 to 6 This easy dinner never fails to impress everyone around the dinner table. The rich umami flavor and meaty texture of the mushroom stun even the… General Recipes Mushroom and Garlic Spaghetti Dinner European Print This

Serves: 4-6

Nutrition facts: 417 calories 12.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 lb. dried spaghetti
• 1 lb. cremini mushrooms, sliced
• 6 cloves garlic, minced
• 2 tbsp coarsely chopped fresh parsley leaves
• 1/4 tsp red pepper flakes (optional)
• 1/2 c. grated Pecorino Romano cheese, plus more for serving
• Kosher salt
• Freshly ground black pepper

Instructions

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente (about 7 to 9 minutes).

Step 2: In a large skillet, heat 1 tbsp butter and oil over medium heat. Once the oil is shimmering, add the mushrooms to the skillet and sprinkle with salt and pepper. Cook for about 5 minutes until tender and browned. Next, add the garlic, red pepper flakes (optional), and the rest of the butter. Cook for another minute.

Step 3: Reserve 3/4 c of the pasta water. Then, drain the pasta and add it to the skillet along with the reserved cooking water and cheese. Toss well and continue to cook for additional 2 minutes over medium heat until the cheese has melted and the sauce has thickened. Stir in the parsley.

Step 4: Serve the mushroom and garlic spaghetti in shallow bowls. Sprinkle with extra cheese. Enjoy!

Notes

You can keep any leftovers in an airtight container and store them in the fridge for up to 4 days.

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 5 to 6

This is a very decadent soup, cheesy, thick, and incredibly easy to whip up in less than an hour. A versatile soup that you can easily turn into a healthier soup by simply using chicken or turkey sausage in place of beef/pork. Omit the cheese and use skim milk instead of whole. If you do not want to leave the cheese behind, sprinkle each serving with a little cheese on top.

Ingredients

1 14-oz. smoked sausage, chopped into ½” pieces

1 tbsp olive oil

3 garlic cloves, minced or pressed

½ c. finely diced onion

3½ c (about 2 large) russet potatoes, peeled and diced medium

5 tbsp (71 grams) butter salted or unsalted is fine

2 celery ribs, diced small

¼ c. and 1 tbsp (44 grams) all-purpose flour

4 c (2 15-ounces cans) chicken broth

6 oz (about 1½ c.) shredded cheddar cheese, plus more as desired for topping

2 c. milk any percentage

Sour cream, optional for topping

¼ tsp black pepper

Salt

How to make Cheesy Sausage Potato Soup

Step 1: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced sausage to the pot and cook until lightly browned. To a bowl, transfer the sausage and set it aside.

Step 2: In the now-empty pot, add the onions and cook for about 5 minutes over medium heat, stirring occasionally, until the onions have just started to turn translucent around the edges. Then, add the garlic and continue to cook for a minute more until lightly golden and aromatic. Next, pour in the chicken broth and add the potatoes and celery. Bring everything to a simmer and cook further until the potatoes are easily mashed using a fork. This takes another 10 to 15 minutes.

Step 3: Roughly mash about half of the potatoes in the pot using a potato masher or spatula.

Step 4: Melt the butter in a medium pot over medium heat. To the melted butter, add the flour. Continue to cook, stirring for about a minute until the flour starts to turn lightly golden. Gradually drizzle in the milk, stirring constantly until the lumps are gone. While still stirring, continue to cook for additional 5 minutes until the mixture has thickened.

Step 5: Take the pot off the heat and gradually stir in the cheese, a handful at a time. Stir in the cheese sauce once all the cheese has melted. Season with pepper and salt if needed.

Step 6: Return the sausage to the pot and stir. Ladle the cheesy sausage potato soup into serving bowls. Top each with sour cream and extra cheese. Enjoy!

Cheesy Sausage Potato Soup

Rebecca Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 5 to 6 This is a very decadent soup, cheesy, thick, and incredibly easy… General Recipes Cheesy Sausage Potato Soup European Print This

Serves: 5-6 Prep Time: 15 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 14-oz. smoked sausage, chopped into ½” pieces
• 1 tbsp olive oil
• 3 garlic cloves, minced or pressed
• ½ c. finely diced onion
• 3½ c (about 2 large) russet potatoes, peeled and diced medium
• 5 tbsp (71 grams) butter salted or unsalted is fine
• 2 celery ribs, diced small
• ¼ c. and 1 tbsp (44 grams) all-purpose flour
• 4 c (2 15-ounces cans) chicken broth
• 6 oz (about 1½ c.) shredded cheddar cheese, plus more as desired for topping
• 2 c. milk any percentage
• Sour cream, optional for topping
• ¼ tsp black pepper
• Salt

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced sausage to the pot and cook until lightly browned. To a bowl, transfer the sausage and set it aside.

Step 2: In the now-empty pot, add the onions and cook for about 5 minutes over medium heat, stirring occasionally, until the onions have just started to turn translucent around the edges. Then, add the garlic and continue to cook for a minute more until lightly golden and aromatic. Next, pour in the chicken broth and add the potatoes and celery. Bring everything to a simmer and cook further until the potatoes are easily mashed using a fork. This takes another 10 to 15 minutes.

Step 3: Roughly mash about half of the potatoes in the pot using a potato masher or spatula.

Step 4: Melt the butter in a medium pot over medium heat. To the melted butter, add the flour. Continue to cook, stirring for about a minute until the flour starts to turn lightly golden. Gradually drizzle in the milk, stirring constantly until the lumps are gone. While still stirring, continue to cook for additional 5 minutes until the mixture has thickened.

Step 5: Take the pot off the heat and gradually stir in the cheese, a handful at a time. Stir in the cheese sauce once all the cheese has melted. Season with pepper and salt if needed.

Step 6: Return the sausage to the pot and stir. Ladle the cheesy sausage potato soup into serving bowls. Top each with sour cream and extra cheese. Enjoy!

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

Easy and quick – this thirty-minute dish is your best option for a last-minute dinner! Very scrumptious and a simple weeknight meal. Feel free to use canned chicken if you are short on time. You can even use whatever veggies are available instead of green beans and cherry tomatoes.

Ingredients

olive oil

2 chicken breasts, sliced thin

1/2 tsp steak seasoning

16 oz. penne pasta

16 oz. green beans, French cut frozen, unthawed

3/4 tsp Lawry’s seasoned salt

1/4 c. pesto

3/4 c. mayonnaise

1 & 1/2 tbsp white vinegar

1/4 c. Parmesan, shredded

1 box of cherry tomatoes, sliced in half

1 tbsp salt, for boiling water

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: In a large pot (or high-side skillet), bring the water to a boil. Add a tbsp salt. Then, add the penne to the boiling water and cook for 5 minutes.

Step 2: Add the frozen green beans to the pot after 5 minutes of cooking the penne. Set the timer to 4 minutes. Once the pasta is al dente and the green beans are just barely tender, drain them and place them back in the pot. Drizzle with a few tsp oils and stir.

Step 3: Into thin strips, slice each chicken breast. Pat the pieces dry and sprinkle with Lawry’s and steak seasoning.

Step 4: Drizzle about 1 to 2 tsp oil in a hot skillet over medium-high heat, coating the pan with oil. Add a couple of the chicken strips to the skillet once the oil shimmers, ensuring there is enough space between the strips. Cook them for about 2 minutes until brown. Flip and continue to cook the other side for a minute more or until browned. On a cutting board, transfer the cooked chicken strips and let them cool for a little before chopping them into bite-size strips.

Step 5: Place the mayonnaise, pesto, vinegar, salt, and pepper in a small bowl. Mix well until blended.

Step 6: In the meantime, slice the tomatoes and shred the Parmesan.

Step 7: To the drained pasta, add the sauce, tomatoes, Parmesan, and chopped chicken. Toss well and serve immediately, garnished with some shredded Parmesan. 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 Easy and quick – this thirty-minute dish is your best option for a… 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
• 1/2 tsp steak seasoning
• 16 oz. penne pasta
• 16 oz. green beans, French cut frozen, unthawed
• 3/4 tsp Lawry's seasoned salt
• 1/4 c. pesto
• 3/4 c. mayonnaise
• 1 & 1/2 tbsp white vinegar
• 1/4 c. Parmesan, shredded
• 1 box of cherry tomatoes, sliced in half
• 1 tbsp salt, for boiling water
• more Parmesan, for garnish
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

Step 1: In a large pot (or high-side skillet), bring the water to a boil. Add a tbsp salt. Then, add the penne to the boiling water and cook for 5 minutes.

Step 2: Add the frozen green beans to the pot after 5 minutes of cooking the penne. Set the timer to 4 minutes. Once the pasta is al dente and the green beans are just barely tender, drain them and place them back in the pot. Drizzle with a few tsp oils and stir.

Step 3: Into thin strips, slice each chicken breast. Pat the pieces dry and sprinkle with Lawry's and steak seasoning.

Step 4: Drizzle about 1 to 2 tsp oil in a hot skillet over medium-high heat, coating the pan with oil. Add a couple of the chicken strips to the skillet once the oil shimmers, ensuring there is enough space between the strips. Cook them for about 2 minutes until brown. Flip and continue to cook the other side for a minute more or until browned. On a cutting board, transfer the cooked chicken strips and let them cool for a little before chopping them into bite-size strips.

Step 5: Place the mayonnaise, pesto, vinegar, salt, and pepper in a small bowl. Mix well until blended.

Step 6: In the meantime, slice the tomatoes and shred the Parmesan.

Step 7: To the drained pasta, add the sauce, tomatoes, Parmesan, and chopped chicken. Toss well and serve immediately, garnished with some shredded Parmesan. Enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 people

I always have been a BBQ fan. The more reason why I super love this easy BBQ Chicken Pasta Salad. This has a perfectly rich, delicious BBQ mayonnaise sauce, corn, bell peppers, black beans, and juicy chicken breast. A Southern Style BBQ chicken pasta salad that is amazing to serve with buffalo wings or pulled pork.

Whenever I serve this BBQ chicken pasta salad I expect no leftovers. But if there is, simply store it in the fridge for up to 3 days. You can also freeze this salad, just make sure to freeze the sauce separately.

Ingredients

2 boneless, skinless chicken breast halves

2 tbsp vegetable oil

1/2 jalapeno peppers de-seeded, deveined and minced

1 c bbq sauce

1 red onion, chopped

1 c. mayonnaise

1 orange bell pepper, seeded and diced

1 red bell pepper, seeded and diced

15 oz. can of black beans, rinsed and drained

1 c. corn

1/4 c. minced fresh cilantro

1 lb. small pasta shells

1/2 tsp kosher salt

1/4 tsp coarse ground pepper

How to make BBQ Chicken Pasta Salad

Step 1: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 4 to 6 minutes per side. When done, set the chicken aside.

Step 2: To the now-empty skillet, add the onions and jalapenos. Cook for about 2 to 3 minutes until tender, stirring occasionally.

Step 3: In a large pot with boiling water, cook the pasta a minute shy of the directions on the package. Drain when done and rinse.

Step 4: In a large bowl, whisk the bbq sauce, mayonnaise, salt, and pepper.

Step 5: Into bite-sized pieces, chop the chicken. Into a large bowl with the dressing, add the pieces of chicken, onions, jalapenos, bell peppers, corn, black beans, and cilantro. Toss well until coated.

Step 6: Serve and enjoy!

Nutrition Facts:

Calories: 607 kcal | Carbohydrates: 73g | Protein: 18g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 933mg | Potassium: 608mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1130IU | Vitamin C: 43.2mg | Calcium: 49mg | Iron: 2.4mg

BBQ Chicken Pasta Salad

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 people I always have been a BBQ fan. The more reason why I… General Recipes BBQ Chicken Pasta Salad European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 607 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 boneless, skinless chicken breast halves
• 2 tbsp vegetable oil
• 1/2 jalapeno peppers de-seeded, deveined and minced
• 1 c bbq sauce
• 1 red onion, chopped
• 1 c. mayonnaise
• 1 orange bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 15 oz. can of black beans, rinsed and drained
• 1 c. corn
• 1/4 c. minced fresh cilantro
• 1 lb. small pasta shells
• 1/2 tsp kosher salt
• 1/4 tsp coarse ground pepper

Instructions

Step 1: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 4 to 6 minutes per side. When done, set the chicken aside.

Step 2: To the now-empty skillet, add the onions and jalapenos. Cook for about 2 to 3 minutes until tender, stirring occasionally.

Step 3: In a large pot with boiling water, cook the pasta a minute shy of the directions on the package. Drain when done and rinse.

Step 4: In a large bowl, whisk the bbq sauce, mayonnaise, salt, and pepper.

Step 5: Into bite-sized pieces, chop the chicken. Into a large bowl with the dressing, add the pieces of chicken, onions, jalapenos, bell peppers, corn, black beans, and cilantro. Toss well until coated.

Step 6: Serve and enjoy!

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6

I love beef stroganoff, and this slow cooker version is my favorite! This is a healthier version, pretty savory, and most of all, incredibly easy to whip up. This creamy beef stroganoff is made with no cream of soup, yet this is still very rich. It’s a scrumptious dish perfect to serve over spiral egg noodles, mashed potatoes, or rice.

Ingredients

1 c. sliced mushrooms (preferably fresh, not canned)

1 ½ – 2 lbs stew meat

6 oz. cream cheese, cut into 1-inch cubes, – softened

2 c. beef broth (I used low sodium)

3 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tbsp minced garlic

1 c. sour cream

4 tbsp cornstarch (or flour) + ½ c. beef broth

2 tsp Italian seasoning

12 oz. short pasta noodles – cooked following the package instructions (egg noodles are traditionally served with stroganoff

but penne, macaroni, or spiral also works great)

salt and pepper to taste I used about 1 tsp salt and ½ tsp black pepper)

How to make Slow Cooker Creamy Beef Stroganoff

Step 1: Into a lightly greased slow cooker, add the stew meat and sprinkle with Italian seasoning, and salt and pepper. Then, top with mushrooms. Pour in the beef broth and add the garlic, Dijon mustard, and Worcestershire sauce. Put the lid on and set it to cook for 8 to 9 hours on low.

Step 2: Whisk the cornstarch (or flour) with half a cup of beef broth. Stir this into the slow cooker about 30 minutes before serving. Then, add the cream cheese along with sour cream and continue to cook on high for an additional 20 to 30 minutes, stirring often, until the cream cheese and sour cream are well blended and the sauce has thickened.

Step 3: Adjust the salt and pepper according to taste. Add the noodles and stir.

Step 4: Serve the creamy beef stroganoff right away. If desired, garnish with some cracked black pepper and fresh thyme. Enjoy!

Note:

This creamy beef stroganoff pairs well with spiral egg noodles, mashed potatoes, or rice.

Nutrition Facts:

Calories: 773 kcal, Carbohydrates: 48 g, Protein: 70 g, Fat: 32 g, Saturated Fat: 15 g, Cholesterol: 215 mg, Sodium: 684 mg, Potassium: 1301 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 640 IU, Vitamin C: 2 mg, Calcium: 161 mg, Iron: 7 mg

Slow Cooker Creamy Beef Stroganoff

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6 I love beef stroganoff, and this slow cooker version is my… General Recipes Slow Cooker Creamy Beef Stroganoff European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 773 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. sliced mushrooms (preferably fresh, not canned)
• 1 ½ - 2 lbs stew meat
• 6 oz. cream cheese, cut into 1-inch cubes, - softened
• 2 c. beef broth (I used low sodium)
• 3 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp minced garlic
• 1 c. sour cream
• 4 tbsp cornstarch (or flour) + ½ c. beef broth
• 2 tsp Italian seasoning
• 12 oz. short pasta noodles - cooked following the package instructions (egg noodles are traditionally served with stroganoff
• but penne, macaroni, or spiral also works great)
• salt and pepper to taste I used about 1 tsp salt and ½ tsp black pepper)

Instructions

Step 1: Into a lightly greased slow cooker, add the stew meat and sprinkle with Italian seasoning, and salt and pepper. Then, top with mushrooms. Pour in the beef broth and add the garlic, Dijon mustard, and Worcestershire sauce. Put the lid on and set it to cook for 8 to 9 hours on low.

Step 2: Whisk the cornstarch (or flour) with half a cup of beef broth. Stir this into the slow cooker about 30 minutes before serving. Then, add the cream cheese along with sour cream and continue to cook on high for an additional 20 to 30 minutes, stirring often, until the cream cheese and sour cream are well blended and the sauce has thickened.

Step 3: Adjust the salt and pepper according to taste. Add the noodles and stir.

Step 4: Serve the creamy beef stroganoff right away. If desired, garnish with some cracked black pepper and fresh thyme. Enjoy!

Notes

This creamy beef stroganoff pairs well with spiral egg noodles, mashed potatoes, or rice.

Prep Time: 10 mins | Total Time: 10 mins | Yield: 4 servings

This classic tuna salad is insanely easy and quick to throw together. It is made with only a few simple ingredients and ready in less than 10 minutes. This delicious tuna salad is an excellent option for an easy and fast lunch. Made with flavorful tuna and crunchy celery mixed with mayo, mustard, relish, and a dash of lemon juice. This tuna salad is great over salad or on a sandwich with some lettuce and sliced red onion. You can also serve this tuna salad with crackers on the side or even on toasted bread.

This classic tuna salad recipe is very versatile. It’s a great base recipe for a scrumptious tuna salad. If desired, you can add other ingredients such as some sliced cherry tomatoes, chickpeas, diced apples, chopped red onion, avocado, hard-boiled egg, diced bell peppers, or sun-dried tomatoes. If you want some heat, feel free to add some diced jalapeno peppers and swap Dijon with spicy mustard. Or to make a healthier version, substitute mayo with pureed avocado or simply add pieces of cut-up avocado. The possibilities are endless with this incredible classic tuna salad recipe! My ultimate favorite is to turn this classic tuna salad into a tuna melt sandwich by spreading it on toasted bread, and then topping it with lettuce, tomato, and a slice of Swiss or provolone cheese. Broil this for about a minute/or oven. Easy peasy!

Ingredients

1 tbsp Dijon mustard

1/2 c. mayonnaise

18 oz. tuna, drained well

1 tbsp lemon juice

1/2 c. celery minced

2 tbsp sweet relish

1/4 tsp coarse ground black pepper

How to make Classic Tuna Salad

Step 1: In a large bowl, combine the mayonnaise, mustard, relish, pepper, and lemon juice. Then, add the tuna along with the celery. Mix well until blended.

Step 2: Keep in the fridge for about an hour before serving.

Nutrition Facts:

Calories: 315 kcal | Carbohydrates: 3g | Protein: 25g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 606mg | Potassium: 261mg | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 1.8mg | Calcium: 27mg | Iron: 2.3mg

Classic Tuna Salad

Rebecca Prep Time: 10 mins | Total Time: 10 mins | Yield: 4 servings This classic tuna salad is insanely easy and quick to throw together. It is made with only… General Recipes Classic Tuna Salad European Print This

Serves: 4 Prep Time: 10 mins

Nutrition facts: 315 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp Dijon mustard
• 1/2 c. mayonnaise
• 18 oz. tuna, drained well
• 1 tbsp lemon juice
• 1/2 c. celery minced
• 2 tbsp sweet relish
• 1/4 tsp coarse ground black pepper

Instructions

Step 1: In a large bowl, combine the mayonnaise, mustard, relish, pepper, and lemon juice. Then, add the tuna along with the celery. Mix well until blended.

Step 2: Keep in the fridge for about an hour before serving.

PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 8

Filling and hearty chili. This old-fashioned chili recipe is a must-try. It is super easy to whip up in no time and guarantees blends of perfect flavors. If you want to make this vegetarian, simply skip the ground beef and replace it with more beans. For a more wonderful result, add a tsp of cinnamon along with the other spices. Cinnamon balances the other spices, and it adds warmth to this already amazing chili!

Ingredients

2 cans tomatoes, diced (15 oz. cans)

2 lbs ground beef or turkey

1 small yellow onion about 1 ½ c. diced

2 small green peppers about 2 c. diced

6 oz. can tomato paste

2 cans of kidney beans, drained and rinsed (15 oz. cans)

2 tbsp garlic powder

3 tbsp chili powder

2 tbsp onion powder

3 tbsp cumin

1 tsp chipotle powder

1 tbsp paprika

15 oz. can of tomato sauce

½ tsp cayenne pepper

15 oz. water

½ tsp baking soda, optional

½ tbsp salt

1 tsp white pepper

How to make Chili

Step 1: Saute the diced peppers and onions in a large dutch oven until they begin to caramelize and the onions are translucent. Then, add the seasonings except for the baking soda and continue to cook for another 1 to 2 minutes while stirring.

Step 2: To the pot with the veggies, add the ground meat, and cook further until just cooked.

Step 3: Then, add the tomato sauce, diced tomatoes, water, and tomato paste. Bring everything to a simmer and continue to cook for another 15 minutes over medium-low heat before adding the drained beans.

Step 4: Whisk in the baking soda. Keep stirring until the bubbles are gone over medium heat.

Step 5: Take the chili off the heat when done and serve immediately. Enjoy!

Notes:

Make sure to stir constantly to prevent the chili from burning.

Feel free to make the ground beef in advance in large batches. Simply freeze them. Or use pre-cooked ground beef.

To cut the acidity in the tomatoes, do not skip the baking soda.

Nutrition Facts:

Sodium: 1181mg | Calcium: 84mg | Vitamin C: 34mg | Vitamin A: 2127IU | Sugar: 7g | Fiber: 5g | Potassium: 939mg | Cholesterol: 81mg | Calories: 365 kcal | Saturated Fat: 9g | Fat: 24g | Protein: 23g | Carbohydrates: 16g | Iron: 6mg

Chili

Rebecca PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 8 Filling and hearty chili. This old-fashioned chili recipe is a must-try. It is… General Recipes Chili European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 365 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cans tomatoes, diced (15 oz. cans)
• 2 lbs ground beef or turkey
• 1 small yellow onion about 1 ½ c. diced
• 2 small green peppers about 2 c. diced
• 6 oz. can tomato paste
• 2 cans of kidney beans, drained and rinsed (15 oz. cans)
• 2 tbsp garlic powder
• 3 tbsp chili powder
• 2 tbsp onion powder
• 3 tbsp cumin
• 1 tsp chipotle powder
• 1 tbsp paprika
• 15 oz. can of tomato sauce
• ½ tsp cayenne pepper
• 15 oz. water
• ½ tsp baking soda, optional
• ½ tbsp salt
• 1 tsp white pepper

Instructions

Step 1: Saute the diced peppers and onions in a large dutch oven until they begin to caramelize and the onions are translucent. Then, add the seasonings except for the baking soda and continue to cook for another 1 to 2 minutes while stirring.

Step 2: To the pot with the veggies, add the ground meat, and cook further until just cooked.

Step 3: Then, add the tomato sauce, diced tomatoes, water, and tomato paste. Bring everything to a simmer and continue to cook for another 15 minutes over medium-low heat before adding the drained beans.

Step 4: Whisk in the baking soda. Keep stirring until the bubbles are gone over medium heat.

Step 5: Take the chili off the heat when done and serve immediately. Enjoy!

Notes

Make sure to stir constantly to prevent the chili from burning. Feel free to make the ground beef in advance in large batches. Simply freeze them. Or use pre-cooked ground beef. To cut the acidity in the tomatoes, do not skip the baking soda.