General Recipes

Prep time: 30 mins | Cook time: 35 mins | Total time: 1 hr 5 mins | Yield: 16 SQUARES

Easily make these fudgy brownies from scratch with this simple recipe. With chewy center and perfectly cracked tops, I am pretty sure that everyone will fall head over heels with these moist and decadent brownies! A little bonus – you can use the same recipe to make raspberry brownies!

Ingredients

2 eggs

200 grams (7 ounces) block of dark or semi-sweet chocolate, roughly chopped

1 teaspoon vanilla essence OR 1/2 teaspoon vanilla extract

125 grams (4.5 ounces/½ c.) unsalted butter, softened

½ c. brown sugar, lightly packed

½ c. unsweetened cocoa powder

½ c. caster sugar

1/2 teaspoon salt

½ c. plain flour / all-purpose flour

How to make Fudgy Brownies from Scratch

Step 1: Prepare the oven. Preheat it to 160 degrees C/320 degrees F (if using fan/convection) or 180 degrees C/355 degrees F (for the standard). After greasing a 20 cm or 8-inch square tin, line it with baking paper, making sure to leave at least a 3cm/1-inch overhang to easily remove the brownie.

Step 2: In a small heat-proof bowl, place the chopped chocolate. Heat in the microwave for a minute on full power. Stir and microwave for additional 30 seconds. Stir the chocolate until smooth. You can microwave the chocolate in 10 seconds bursts if needed until the chocolate is fully melted. Keep it aside.

Step 3: In a large mixing bowl, place the softened butter and sugars. Cream the butter and sugar using a whisk or a handheld electric mixer until well blended. Next, add the eggs, one at a time, beating well after each addition until you have a pale and creamy mixture. Then, whisk in the vanilla until incorporated.

Step 4: To the large mixing bowl, add the melted chocolate and mix well. Then, add the cocoa powder, flour, and salt. Whisk until you have a thick batter.

Step 5: Into the prepared tin, pour the batter, and evenly spread it out. Place in the preheated oven and bake for about 30 to 35 minutes or until the brownie doesn’t wobble when moved. Remove from the oven when done and let the brownie cool for about 10 minutes in the tin before inverting to a wire rack to cool fully.

Notes:

Storage:

Place the brownie in an airtight container and keep it unrefrigerated for up to 7 days.

You can freeze the uncooked batter. Simply keep it in an airtight container and freeze it for up to 3 months. Defrost in the fridge overnight and bake as directed.

Substitutions & Tips:

You can swap 200 grams of chopped dark chocolate with 1 heaped c. of dark chocolate chips. I suggest using only high-quality dark chocolate not the compound because they easily meltdown. Note that if you opt to use milk chocolate the brownie will end up a lot sweeter.

If needed, use all brown sugar or all caster sugar. Just remember that the texture of the brownie will be a bit less fudgy, but it will still taste amazing.

To make raspberry brownies, follow the same recipe. Into the prepared tin, scrape half of the batter and evenly top with half c fresh or thawed raspberries. Over the raspberries, spread the rest of the batter. On top, evenly distribute the other half of the raspberries. Then, bake as instructed.

Nutrition Facts:

SERVING SIZE: 1/16th of a brownie
Amount Per Serving: CALORIES: 206 | TOTAL FAT: 11.3g | SATURATED FAT: 6.5g | TRANS FAT: 0g | UNSATURATED FAT: 2g | CHOLESTEROL: 39.9mg | SODIUM: 12.2mg | CARBOHYDRATES: 23.9g | FIBER: 1g | SUGAR: 19.3g | PROTEIN: 2.6g

Fudgy Brownies from Scratch

Rebecca Prep time: 30 mins | Cook time: 35 mins | Total time: 1 hr 5 mins | Yield: 16 SQUARES Easily make these fudgy brownies from scratch with this simple… General Recipes Fudgy Brownies from Scratch European Print This

Serves: 16 Prep Time: 30 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 206 calories 11.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 200 grams (7 ounces) block of dark or semi-sweet chocolate, roughly chopped
• 1 teaspoon vanilla essence OR 1/2 teaspoon vanilla extract
• 125 grams (4.5 ounces/½ c.) unsalted butter, softened
• ½ c. brown sugar, lightly packed
• ½ c. unsweetened cocoa powder
• ½ c. caster sugar
• 1/2 teaspoon salt
• ½ c. plain flour / all-purpose flour

Instructions

Step 1: Prepare the oven. Preheat it to 160 degrees C/320 degrees F (if using fan/convection) or 180 degrees C/355 degrees F (for the standard). After greasing a 20 cm or 8-inch square tin, line it with baking paper, making sure to leave at least a 3cm/1-inch overhang to easily remove the brownie.

Step 2: In a small heat-proof bowl, place the chopped chocolate. Heat in the microwave for a minute on full power. Stir and microwave for additional 30 seconds. Stir the chocolate until smooth. You can microwave the chocolate in 10 seconds bursts if needed until the chocolate is fully melted. Keep it aside.

Step 3: In a large mixing bowl, place the softened butter and sugars. Cream the butter and sugar using a whisk or a handheld electric mixer until well blended. Next, add the eggs, one at a time, beating well after each addition until you have a pale and creamy mixture. Then, whisk in the vanilla until incorporated.

Step 4: To the large mixing bowl, add the melted chocolate and mix well. Then, add the cocoa powder, flour, and salt. Whisk until you have a thick batter.

Step 5: Into the prepared tin, pour the batter, and evenly spread it out. Place in the preheated oven and bake for about 30 to 35 minutes or until the brownie doesn’t wobble when moved. Remove from the oven when done and let the brownie cool for about 10 minutes in the tin before inverting to a wire rack to cool fully.

Notes

Storage: Place the brownie in an airtight container and keep it unrefrigerated for up to 7 days. You can freeze the uncooked batter. Simply keep it in an airtight container and freeze it for up to 3 months. Defrost in the fridge overnight and bake as directed. Substitutions & Tips: You can swap 200 grams of chopped dark chocolate with 1 heaped c. of dark chocolate chips. I suggest using only high-quality dark chocolate not the compound because they easily meltdown. Note that if you opt to use milk chocolate the brownie will end up a lot sweeter. If needed, use all brown sugar or all caster sugar. Just remember that the texture of the brownie will be a bit less fudgy, but it will still taste amazing. To make raspberry brownies, follow the same recipe. Into the prepared tin, scrape half of the batter and evenly top with half c fresh or thawed raspberries. Over the raspberries, spread the rest of the batter. On top, evenly distribute the other half of the raspberries. Then, bake as instructed.

Prep time: 25 mins | Cook time: 25 mins | Makes: 8 servings

This chicken Piccata with lemon sauce is a must-try! A delicate, tangy, and very delicious chicken meal that is perfect for an easy and quick weeknight meal and impressive enough for entertaining. The chicken is coated and seasoned in Parmesan and parsley and seared until golden. Before serving, drizzle the chicken with the amazing light lemon sauce. For the lemon sauce, always go after freshly squeezed lemon juice as it makes a whole lot of difference! I do not recommend using bottled lemon juice as you’ll not get the same bright, fresh flavor that we are aiming for.

Ingredients

2 tbsp butter

8 boneless, skinless chicken breast halves (4 oz. each)

3 tbsp olive oil, divided

1/2 c. egg substitute

5 tbsp lemon juice, divided

2 tbsp plus 1/4 c. dry white wine or chicken broth, divided

3 garlic cloves, minced

1/2 c. all-purpose flour

1/4 c. minced fresh parsley

1/2 c. grated Parmesan cheese

1/2 tbsp salt

1/8 tsp hot pepper sauce

How to make Chicken Piccata with Lemon Sauce

Step 1: To 1/4-inch thickness, flatten the chicken. Place the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, garlic, and hot pepper sauce in a shallow dish. Mix well. In a different shallow bowl, whisk the flour with Parmesan cheese, parsley, and salt. In the flour mixture, coat the chicken, then dip in the egg substitute mixture and dredge again with the flour mixture.

Step 2: Heat 1-1/2 tsp oil in a large nonstick skillet. Then, add the chicken breast halves and sear for about 3 to 5 minutes per side until no longer pink and the juices run clear. Set the chicken aside when done and keep warm. Drain the drippings and cook the rest of the chicken.

Step 3: Melt the butter in the now-empty pan. Pour in the rest of the wine and lemon juice. Bring everything to a boil. Cover and cook until the sauce has reduced by a fourth. When done, drizzle this over the chicken.

Step 4: Serve and enjoy!

Nutrition Facts:

1 chicken breast half: 232 calories, 9g fat (4g saturated fat), 75mg cholesterol, 346mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Chicken Piccata with Lemon Sauce

Rebecca Prep time: 25 mins | Cook time: 25 mins | Makes: 8 servings This chicken Piccata with lemon sauce is a must-try! A delicate, tangy, and very delicious chicken meal… General Recipes Chicken Piccata with Lemon Sauce European Print This

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

Nutrition facts: 232 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 8 boneless, skinless chicken breast halves (4 oz. each)
• 3 tbsp olive oil, divided
• 1/2 c. egg substitute
• 5 tbsp lemon juice, divided
• 2 tbsp plus 1/4 c. dry white wine or chicken broth, divided
• 3 garlic cloves, minced
• 1/2 c. all-purpose flour
• 1/4 c. minced fresh parsley
• 1/2 c. grated Parmesan cheese
• 1/2 tbsp salt
• 1/8 tsp hot pepper sauce

Instructions

Step 1: To 1/4-inch thickness, flatten the chicken. Place the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, garlic, and hot pepper sauce in a shallow dish. Mix well. In a different shallow bowl, whisk the flour with Parmesan cheese, parsley, and salt. In the flour mixture, coat the chicken, then dip in the egg substitute mixture and dredge again with the flour mixture.

Step 2: Heat 1-1/2 tsp oil in a large nonstick skillet. Then, add the chicken breast halves and sear for about 3 to 5 minutes per side until no longer pink and the juices run clear. Set the chicken aside when done and keep warm. Drain the drippings and cook the rest of the chicken.

Step 3: Melt the butter in the now-empty pan. Pour in the rest of the wine and lemon juice. Bring everything to a boil. Cover and cook until the sauce has reduced by a fourth. When done, drizzle this over the chicken.

Step 4: Serve and enjoy!

Prep/Total Time: 30 mins | Makes: 4 servings

I love simple recipes that I can easily and quickly throw together any time or even with my busy schedule. This Spinach and Mushroom Smothered Chicken is my favorite fancy meal for dinner and date night. Delicious and fancy, but is not tricky to make.

Moist chicken breasts with melted cheese, spinach, and mushrooms. Not only that this is very scrumptious but gluten-free and low-carb! It is the perfect weeknight meal that your family deserves. Pair this up with mashed potatoes for a filling dinner any time. For a low-card side, I suggest serving this with cauliflower mash.

If you are looking for another chicken dish that your family will surely love, then you have to give this Spinach and Mushroom Smothered Chicken a try very soon!

Ingredients

1/2 tsp rotisserie chicken seasoning

4 boneless, skinless chicken breast halves (4 oz. each)

1-1/2 tsp olive oil

3 green onions, sliced

2 tbsp chopped pecans

1-3/4 c. sliced fresh mushrooms

2 slices reduced-fat provolone cheese, halved

3 c. fresh baby spinach

How to make Spinach and Mushroom Smothered Chicken

Step 1: Start by preheating a grill or broiler.

Step 2: In the meantime, heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the mushrooms and green onions to the skillet and saute until tender. Then, add the spinach and pecans. Stir and cook until the spinach has wilted. Take off the heat and keep warm.

Step 3: With the seasoning, sprinkle the chicken. Place on an oiled grilled rack and grill, covered. You can also cook the chicken on a greased broiler pan for about 5 minutes on each side until the internal temperature of the chicken reached 165 degrees.

Step 4: On top, place the cheese and grill/broil until the cheese has melted.

Step 5: Serve right away topped with the mushroom mixture. Enjoy!

Nutrition Facts:

1 serving: 203 calories, 9g fat (2g saturated fat), 68mg cholesterol, 210mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, and 1 fat.

Spinach and Mushroom Smothered Chicken

Rebecca Prep/Total Time: 30 mins | Makes: 4 servings I love simple recipes that I can easily and quickly throw together any time or even with my busy schedule. This Spinach… General Recipes Spinach and Mushroom Smothered Chicken 9 Print This

Serves: 4 Prep Time: 30 mins

Nutrition facts: 200 calories 203 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 tsp rotisserie chicken seasoning
• 4 boneless, skinless chicken breast halves (4 oz. each)
• 1-1/2 tsp olive oil
• 3 green onions, sliced
• 2 tbsp chopped pecans
• 1-3/4 c. sliced fresh mushrooms
• 2 slices reduced-fat provolone cheese, halved
• 3 c. fresh baby spinach

Instructions

Step 1: Start by preheating a grill or broiler.

Step 2: In the meantime, heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the mushrooms and green onions to the skillet and saute until tender. Then, add the spinach and pecans. Stir and cook until the spinach has wilted. Take off the heat and keep warm.

Step 3: With the seasoning, sprinkle the chicken. Place on an oiled grilled rack and grill, covered. You can also cook the chicken on a greased broiler pan for about 5 minutes on each side until the internal temperature of the chicken reached 165 degrees.

Step 4: On top, place the cheese and grill/broil until the cheese has melted.

Step 5: Serve right away topped with the mushroom mixture. Enjoy!

Prep Time: 8 mins | Cook Time: 10 mins | Servings: 4

Are you looking for another perfect weeknight meal for your family that you can easily and quickly make? You are in luck! This Simple Salisbury Steak might be what you are looking for. It is made with pantry ingredients and ready in no time. Salisbury steak served with mashed potatoes, or delicious veggies is one of the most comforting meals that your family deserves.

This easy recipe is a solid and fool-proof recipe. I have been making this simple Salisbury steak for years, and this has been part of my family’s favorite menu rotation. It is super easy to make using ingredients that you might already have on hand. If you are like me who’s keeping things simple at home, then this recipe is perfect for you. This Salisbury steak might be very simple, but this is very delicious and is here to impress!

Ingredients

Patties:

1/3 c. Bread Crumbs

1 pound Lean Ground Beef

2 teaspoons Ketchup

1 teaspoon Worcestershire

1 teaspoon Mustard

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

Gravy:

1/2 teaspoon Worcestershire

2 packets of Brown Gravy Mix

1 teaspoon Ketchup

2 c. hot Water

How to make Simple Salisbury Steak

Step 1: In a large bowl, place the patties’ ingredients. Using your hands, massage the ingredients until blended.

Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add the patties and cook both sides until no longer pink.

Step 3: Adjust the heat to low.

Step 4: In the meantime, whisk the gravy mix and water until well combined. Stir in the ketchup and Worcestershire until incorporated. Then, pour this into the skillet. Let everything simmer until the gravy has thickened and warmed.

Note:

I suggest using lean ground beef for best results. Consider making homemade beef gravy to make this recipe a little more from scratch.

Nutrition Facts:
Calories: 200 kcal | Carbohydrates: 8g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 217mg | Potassium: 422mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Calcium: 30mg | Iron: 3mg

Simple Salisbury Steak

Rebecca Prep Time: 8 mins | Cook Time: 10 mins | Servings: 4 Are you looking for another perfect weeknight meal for your family that you can easily and quickly make?… General Recipes Simple Salisbury Steak European Print This

Serves: 4 Prep Time: 8 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Patties:
• 1/3 c. Bread Crumbs
• 1 pound Lean Ground Beef
• 2 teaspoons Ketchup
• 1 teaspoon Worcestershire
• 1 teaspoon Mustard
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• Gravy:
• 1/2 teaspoon Worcestershire
• 2 packets of Brown Gravy Mix
• 1 teaspoon Ketchup
• 2 c. hot Water

Instructions

Step 1: In a large bowl, place the patties' ingredients. Using your hands, massage the ingredients until blended.

Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add the patties and cook both sides until no longer pink.

Step 3: Adjust the heat to low.

Step 4: In the meantime, whisk the gravy mix and water until well combined. Stir in the ketchup and Worcestershire until incorporated. Then, pour this into the skillet. Let everything simmer until the gravy has thickened and warmed.

Notes

I suggest using lean ground beef for best results. Consider making homemade beef gravy to make this recipe a little more from scratch.

Prep Time: 45 mins | Cook Time: 15 mins | Total Time: 1 hr | Servings: 2 people

I love making homemade pizza. I have a lot of pizza recipes I enjoy making, but this spicy chicken and pickled jalapeno pizza are the nearest to my heart. Easily make this at home without any special pizza gear, and enjoy Mexican pizza any time with this scrumptious spicy chicken and pickled jalapeno pizza!

Ingredients

1 c. cubed Mozzarella cheese

1 c. pickled jalapenos

Pizza dough:

1 tsp yeast

3/4 c. warm water

1 tsp salt

2 c. all-purpose unbleached flour

Chicken:

1 tbsp olive oil

1 chicken breast

1/2 tsp chipotle powder

freshly ground pepper

1 tbsp crushed New Mexican chile or your choice of chili powder

1/4 tsp salt

Garlic-oil sauce:

2 garlic cloves, minced

pinch of salt

2 tbsp olive oil

How to make Spicy Chicken and Pickled Jalapeno Pizza

Step 1: Add 1 tsp yeast to a mixing bowl with 3/4 c warm water. Mix well until the yeast has completely dissolved into the water. Then, add 2 c of flour along with 1 tsp salt. Mix well using a spoon.

Step 2: Onto a work surface, dump the flour mixture. Using your hands, knead the flour until you have formed a cohesive ball. Add a little more flour if the dough is sticking to your fingers.

Step 3: Tent the mixing bowl and allow the dough to rise for 1 to 2 hours (min of 30 minutes).

Step 4: For the garlic-oil sauce, finely mince 2 garlic cloves. Add the minced garlic to 2 tbsp olive oil and sprinkle with a pinch of salt. Using the back of a spoon, smooth the garlic into the oil. Set aside.

Step 5: Into bite-sized pieces, chop a single chicken breast and toss the pieces into the seasoning ingredients in a bowl. Next, cook the chicken in oil over medium-high heat until a little undercooked. Set aside.

Step 6: In half, tear the dough ball. Grab the first piece of the dough and tear it in half. Using a rolling pin, quickly roll the dough out and allow it to sit for a few minutes. This will decrease the elasticity of the dough. After a couple of minutes, roll the dough to your preferred thinness.

Step 7: Bake at 400 degrees for about 1 to 2 minutes. Remove from the oven and add a thin layer of the garlic-oil sauce. Top with chicken followed by cheese and pickled jalapenos. Return to the oven and continue to bake for another 8 to 10 minutes or until the edges begin to brown.

Step 8: Serve the spicy chicken and pickled jalapeno pizza immediately, garnished with some chopped cilantro, crema, and extra pickled jalapenos if desired. Enjoy!

Spicy Chicken and Pickled Jalapeno Pizza

Rebecca Prep Time: 45 mins | Cook Time: 15 mins | Total Time: 1 hr | Servings: 2 people I love making homemade pizza. I have a lot of pizza recipes… General Recipes Spicy Chicken and Pickled Jalapeno Pizza European Print This

Serves: 2 Prep Time: 45 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. cubed Mozzarella cheese
• 1 c. pickled jalapenos
• Pizza dough:
• 1 tsp yeast
• 3/4 c. warm water
• 1 tsp salt
• 2 c. all-purpose unbleached flour
• Chicken:
• 1 tbsp olive oil
• 1 chicken breast
• 1/2 tsp chipotle powder
• freshly ground pepper
• 1 tbsp crushed New Mexican chile or your choice of chili powder
• 1/4 tsp salt
• Garlic-oil sauce:
• 2 garlic cloves, minced
• pinch of salt
• 2 tbsp olive oil

Instructions

Step 1: Add 1 tsp yeast to a mixing bowl with 3/4 c warm water. Mix well until the yeast has completely dissolved into the water. Then, add 2 c of flour along with 1 tsp salt. Mix well using a spoon.

Step 2: Onto a work surface, dump the flour mixture. Using your hands, knead the flour until you have formed a cohesive ball. Add a little more flour if the dough is sticking to your fingers.

Step 3: Tent the mixing bowl and allow the dough to rise for 1 to 2 hours (min of 30 minutes).

Step 4: For the garlic-oil sauce, finely mince 2 garlic cloves. Add the minced garlic to 2 tbsp olive oil and sprinkle with a pinch of salt. Using the back of a spoon, smooth the garlic into the oil. Set aside.

Step 5: Into bite-sized pieces, chop a single chicken breast and toss the pieces into the seasoning ingredients in a bowl. Next, cook the chicken in oil over medium-high heat until a little undercooked. Set aside.

Step 6: In half, tear the dough ball. Grab the first piece of the dough and tear it in half. Using a rolling pin, quickly roll the dough out and allow it to sit for a few minutes. This will decrease the elasticity of the dough. After a couple of minutes, roll the dough to your preferred thinness.

Step 7: Bake at 400 degrees for about 1 to 2 minutes. Remove from the oven and add a thin layer of the garlic-oil sauce. Top with chicken followed by cheese and pickled jalapenos. Return to the oven and continue to bake for another 8 to 10 minutes or until the edges begin to brown.

Step 8: Serve the spicy chicken and pickled jalapeno pizza immediately, garnished with some chopped cilantro, crema, and extra pickled jalapenos if desired. Enjoy!

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 5 Servings

I am super excited to share this scrumptious New Orleans Jambalaya recipe. It’s an easy and quick dish packed with amazing flavors. A great meal with shrimp, chicken, sausage, onions, garlic, Cajun seasonings, and bright colorful bell peppers.

INGREDIENTS

1 lb. raw shrimp, deveined and tail removed

2 boneless/skinless chicken breasts, cut into bite-sized pieces

4 tbsp olive oil, divided

2 c. long-grain rice

1 medium red onion, diced

3 small bell peppers (a combination of green, red, yellow, and orange), chopped

4 cloves of garlic, pressed or minced

3 c. chicken broth

1 jalapeno, cored, seeded, and diced

1 14-oz. package of Eckrich Smoked Sausage, sliced

1 28-oz. can of crushed tomatoes

Homemade Cajun spice blend (see ingredients below)

2 ribs of celery, chopped

Optional garnishes: green onions and fresh parsley leaves

1 + 1/4 c. okra

Salt and pepper

HOMEMADE CAJUN SPICE BLEND – COMBINE ALL INGREDIENTS

1/2 tsp onion powder

1 tsp paprika

1 tsp black pepper

1/4 tsp dried thyme

1 tsp dried oregano

1/2 tsp garlic powder

1 tsp cayenne pepper (or less if you don’t like spicy foods!)

1 + 1/2 tsp sea salt

How to make New Orleans Jambalaya

Step 1: Add 2 tbsp of olive oil to a large, heavy pan with a lid. Then, add the celery along with the bell pepper, onion, jalapeno, and garlic. Cook the veggies for about 4 minutes over medium-high heat until they start getting tender.

Step 2: Sprinkle the pieces of chicken with salt and pepper. To the pan with the veggies, heat another 2 tbsp olive oil. Add the chicken and Eckrich Smoked Sausage. Continue to cook, stirring often, until the chicken is no longer pink and almost cooked.

Step 3: Pour in the chicken broth and add the crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, mix the ingredients well. Next, add two bay leaves. Put the lid on and adjust the heat to medium-low. Let the jambalaya simmer for about 25 minutes or until the rice is completely cooked and tender. Stir the ingredients every 4 to 5 minutes while the jambalaya is shimmering. This will prevent the rice from sticking and burning.

Step 4: To the jambalaya, fold in the shrimp and okra. Replace the cover and let the shrimp cook until done. Take the bay leaves and discard them. If needed, season with more salt and pepper. You can also adjust the heat by adding extra cayenne pepper if desired.

Step 5: Serve the jambalaya immediately, garnished with some green onions and fresh parsley leaves. Enjoy!

Nutrition Facts:

Serves: 5

Calories Per Serving: 656, Cholesterol 182.1mg 61%, Sodium 1159.8mg 50%, Total Carbohydrate 74.6g 27%, Dietary, Fiber 7.3g 26%, Sugars 10.5g, Protein 38g 76%, Vitamin A 186.7µg 21%, Vitamin C 181.5mg 202%

New Orleans Jambalaya Recipe

Rebecca Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 5 Servings I am super excited to share this scrumptious New Orleans Jambalaya recipe.… General Recipes New Orleans Jambalaya Recipe European Print This

Serves: 5 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 656 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. raw shrimp, deveined and tail removed
• 2 boneless/skinless chicken breasts, cut into bite-sized pieces
• 4 tbsp olive oil, divided
• 2 c. long-grain rice
• 1 medium red onion, diced
• 3 small bell peppers (a combination of green, red, yellow, and orange), chopped
• 4 cloves of garlic, pressed or minced
• 3 c. chicken broth
• 1 jalapeno, cored, seeded, and diced
• 1 14-oz. package of Eckrich Smoked Sausage, sliced
• 1 28-oz. can of crushed tomatoes
• Homemade Cajun spice blend (see ingredients below)
• 2 ribs of celery, chopped
• Optional garnishes: green onions and fresh parsley leaves
• 1 + 1/4 c. okra
• Salt and pepper
• HOMEMADE CAJUN SPICE BLEND – COMBINE ALL INGREDIENTS
• 1/2 tsp onion powder
• 1 tsp paprika
• 1 tsp black pepper
• 1/4 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp cayenne pepper (or less if you don’t like spicy foods!)
• 1 + 1/2 tsp sea salt

Instructions

Step 1: Add 2 tbsp of olive oil to a large, heavy pan with a lid. Then, add the celery along with the bell pepper, onion, jalapeno, and garlic. Cook the veggies for about 4 minutes over medium-high heat until they start getting tender.

Step 2: Sprinkle the pieces of chicken with salt and pepper. To the pan with the veggies, heat another 2 tbsp olive oil. Add the chicken and Eckrich Smoked Sausage. Continue to cook, stirring often, until the chicken is no longer pink and almost cooked.

Step 3: Pour in the chicken broth and add the crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, mix the ingredients well. Next, add two bay leaves. Put the lid on and adjust the heat to medium-low. Let the jambalaya simmer for about 25 minutes or until the rice is completely cooked and tender. Stir the ingredients every 4 to 5 minutes while the jambalaya is shimmering. This will prevent the rice from sticking and burning.

Step 4: To the jambalaya, fold in the shrimp and okra. Replace the cover and let the shrimp cook until done. Take the bay leaves and discard them. If needed, season with more salt and pepper. You can also adjust the heat by adding extra cayenne pepper if desired.

Step 5: Serve the jambalaya immediately, garnished with some green onions and fresh parsley leaves. Enjoy!

Prep Time: 20 mins | Cook Time: 7 mins | Servings: 4

This is my ultimate favorite salad! Asian Noodle Salad tossed in a peanut dressing. It’s great for picnics, lunch, or barbecue. Made with egg noodles, thinly sliced red cabbage, julienned carrots, and radishes in an impressive spicy peanut dressing.

Ingredients

Asian Noodle Salad:

2-3 green onions, sliced

150 grams/6 ounces of medium egg noodles

5 radishes, sliced thinly

10 grams/1/4 c. cilantro

1 tablespoon sesame seeds

1 large carrot, julienned thinly

⅓ of cabbage head (3 c. red cabbage)

Peanut Dressing:

2 tablespoons sesame oil

2 tablespoons chunky peanut butter

2 tablespoons rice vinegar or any other plain vinegar

1 clove of garlic, pressed

1 teaspoon grated fresh ginger

2 teaspoons Sriracha sauce or 1 teaspoon dried chili flakes

4 tablespoons soy sauce (I use Kikkoman)

1 tablespoon honey

How to make Asian Noodle Salad in Peanut Dressing

Step 1: Following the package directions, cook the egg noodles.

Step 2: Place the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger, and pressed garlic in a small bowl. Mix well until combined.

Step 3: Drain the egg noodles when done and place them in a large salad bowl. Over the hot noodles, pour the peanut dressing. Let it sit to come to room temperature.

Step 4: In the meantime, prep the vegetables. Very thinly slice the red cabbage using a mandolin slicer. Into thin julienne, cut the carrot and thinly slice the radishes. Lastly, slice the green onions and chop the cilantro.

Step 5: Add the sliced red cabbage and radishes to the room temperature noodles along with the julienned carrots, green onion, cilantro, and sesame seeds. Mix well.

Step 6: Serve this salad on its own or pair this up with Asian salmon for an easy and quick dinner at home.

Notes:

Feel free to swap egg noodles with Ramen noodles, vermicelli, or spaghetti.

Instead of peanut butter, you can use almond or cashew butter.

Nutrition Facts:

Calories: 335 kcal | Carbohydrates: 43g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 1164mg | Potassium: 640mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6075IU | Vitamin C: 53.6mg | Calcium: 108mg | Iron: 3mg

Asian Noodle Salad in Peanut Dressing

Rebecca Prep Time: 20 mins | Cook Time: 7 mins | Servings: 4 This is my ultimate favorite salad! Asian Noodle Salad tossed in a peanut dressing. It’s great for picnics,… General Recipes Asian Noodle Salad in Peanut Dressing European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 7 mins 7 mins

Nutrition facts: 335 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Asian Noodle Salad:
• 2-3 green onions, sliced
• 150 grams/6 ounces of medium egg noodles
• 5 radishes, sliced thinly
• 10 grams/1/4 c. cilantro
• 1 tablespoon sesame seeds
• 1 large carrot, julienned thinly
• ⅓ of cabbage head (3 c. red cabbage)
• Peanut Dressing:
• 2 tablespoons sesame oil
• 2 tablespoons chunky peanut butter
• 2 tablespoons rice vinegar or any other plain vinegar
• 1 clove of garlic, pressed
• 1 teaspoon grated fresh ginger
• 2 teaspoons Sriracha sauce or 1 teaspoon dried chili flakes
• 4 tablespoons soy sauce (I use Kikkoman)
• 1 tablespoon honey

Instructions

Step 1: Following the package directions, cook the egg noodles.

Step 2: Place the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger, and pressed garlic in a small bowl. Mix well until combined.

Step 3: Drain the egg noodles when done and place them in a large salad bowl. Over the hot noodles, pour the peanut dressing. Let it sit to come to room temperature.

Step 4: In the meantime, prep the vegetables. Very thinly slice the red cabbage using a mandolin slicer. Into thin julienne, cut the carrot and thinly slice the radishes. Lastly, slice the green onions and chop the cilantro.

Step 5: Add the sliced red cabbage and radishes to the room temperature noodles along with the julienned carrots, green onion, cilantro, and sesame seeds. Mix well.

Step 6: Serve this salad on its own or pair this up with Asian salmon for an easy and quick dinner at home.

Notes

Feel free to swap egg noodles with Ramen noodles, vermicelli, or spaghetti. Instead of peanut butter, you can use almond or cashew butter.

PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4

Enjoy an Asian-style dinner in the comfort of your home with this easy Asian Salmon and Noodles. Perfectly cooked salmon serve over noodles with mushrooms and snow peas that are tossed in Sriracha flavored, honey-sesame sauce. My ultimate favorite salmon recipe!

Ingredients

Asian noodles:

5 green onions, chopped

1 tbsp olive oil

¼ c. honey

1 tbsp sesame seeds

¼ c. soy sauce

¼ c. chicken stock

2 c. snow peas end trimmed (around 60 snow peas)

1 tsp Sriracha sauce, substitute with any other hot sauce if you don’t have Sriracha

½ pound pasta, preferably Fettuccine (half a pound)

2 tbsp sesame oil

10 button mushrooms, sliced, or 1 Portobello mushroom, sliced

Asian salmon:

1 lb. salmon

2 tbsp cooking oil

1 tbsp soy sauce

1 tbsp honey

salt & pepper

How to make Asian salmon and noodles

Asian Noodles:

Step 1: In a large frying pan, heat the cooking oil over medium heat. To the pan, add the chopped green onions and sesame seeds once the oil is hot. Cook for about 2 to 3 minutes, stirring often. Next, add the sliced mushrooms and continue to cook for 2 minutes more. Take the pan off the heat and add the soy sauce, honey, chicken stock, sesame oil, and Sriracha. Stir well.

Step 2: Boil the snow peas in another pan for about 3 to 5 minutes until tender but still crunchy. Drain when done.

Step 3: Following the package directions, cook the pasta in a large pan with boiling water until al dente. Drain the pasta when done.

Step 4: In the large frying pan with the vegetables, add the drained snow peas and pasta. Toss well and heat over medium-low heat.

Asian salmon:

Step 5: Prepare the broiler and preheat it.

Step 6: Generously season the non-skin side of the salmon with salt and pepper. To a hot large skillet, drizzle the oil. Then, add the salmon, skin-side up, and sear for about 4 minutes. To prevent the salmon from sticking to the bottom of the skillet, make sure to move the salmon around.

Step 7: Turn the fish over to the skin side after 4 minutes and continue to sear the other side for another 3 minutes over high heat. Feel free to remove the skin of the salmon at this point if you do not like it.

Step 8: Whisk the honey and soy sauce. To soften the honey, heat it a little in the microwave or on the stovetop. Then, brush the salmon with the mixture and broil for about 3 minutes. Midway through broiling, brush the salmon with more sauce if desired. Broil the salmon until the top is slightly charred.

Step 9: Serve the salmon right away or keep it covered until ready to serve. Keep the salmon covered for a few minutes if it is slightly undercooked in the middle to let the salmon continue cooking. Enjoy!

Nutrition Facts:

Amount per Serving: Calories 671, Fat 27g 42%, Saturated Fat 3g 19%, Cholesterol 62mg 21%, Sodium 1170mg 51%, Potassium 1056mg 30%, Carbohydrates 72g 24%, Fiber 4g 17%, Sugar 27g 30%, Protein 35g 70%, Vitamin A 730IU 15%, Vitamin C 34mg 41%, Calcium 80mg 8%, Iron 4mg 22%

Asian salmon and noodles

Rebecca PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4 Enjoy an Asian-style dinner in the comfort of your home with this easy… General Recipes Asian salmon and noodles European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 671 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Asian noodles:
• 5 green onions, chopped
• 1 tbsp olive oil
• ¼ c. honey
• 1 tbsp sesame seeds
• ¼ c. soy sauce
• ¼ c. chicken stock
• 2 c. snow peas end trimmed (around 60 snow peas)
• 1 tsp Sriracha sauce, substitute with any other hot sauce if you don't have Sriracha
• ½ pound pasta, preferably Fettuccine (half a pound)
• 2 tbsp sesame oil
• 10 button mushrooms, sliced, or 1 Portobello mushroom, sliced
• Asian salmon:
• 1 lb. salmon
• 2 tbsp cooking oil
• 1 tbsp soy sauce
• 1 tbsp honey
• salt & pepper

Instructions

Asian Noodles:

Step 1: In a large frying pan, heat the cooking oil over medium heat. To the pan, add the chopped green onions and sesame seeds once the oil is hot. Cook for about 2 to 3 minutes, stirring often. Next, add the sliced mushrooms and continue to cook for 2 minutes more. Take the pan off the heat and add the soy sauce, honey, chicken stock, sesame oil, and Sriracha. Stir well.

Step 2: Boil the snow peas in another pan for about 3 to 5 minutes until tender but still crunchy. Drain when done.

Step 3: Following the package directions, cook the pasta in a large pan with boiling water until al dente. Drain the pasta when done.

Step 4: In the large frying pan with the vegetables, add the drained snow peas and pasta. Toss well and heat over medium-low heat.

Asian salmon:

Step 5: Prepare the broiler and preheat it.

Step 6: Generously season the non-skin side of the salmon with salt and pepper. To a hot large skillet, drizzle the oil. Then, add the salmon, skin-side up, and sear for about 4 minutes. To prevent the salmon from sticking to the bottom of the skillet, make sure to move the salmon around.

Step 7: Turn the fish over to the skin side after 4 minutes and continue to sear the other side for another 3 minutes over high heat. Feel free to remove the skin of the salmon at this point if you do not like it.

Step 8: Whisk the honey and soy sauce. To soften the honey, heat it a little in the microwave or on the stovetop. Then, brush the salmon with the mixture and broil for about 3 minutes. Midway through broiling, brush the salmon with more sauce if desired. Broil the salmon until the top is slightly charred.

Step 9: Serve the salmon right away or keep it covered until ready to serve. Keep the salmon covered for a few minutes if it is slightly undercooked in the middle to let the salmon continue cooking. Enjoy!

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6

This one-pot meal with rice, chicken, shrimp, and sausages is a must! It is super easy to make in a single pot and ready in no time. Enjoy this flavorful jambalaya with some crusty bread and a side salad for a filling meal that everyone will love!

Ingredients

1 lb shrimp, peeled and deveined

6 oz. andouille sausage, sliced into ¼-inch rounds

1 lb boneless, skinless chicken breasts, cubed

1 tbsp olive oil

1 yellow onion, diced

2 bell peppers, diced (you can also use red, green, yellow, etc.)

3 cloves garlic, minced

1/4 tsp sweet paprika

1 tsp oregano

2 tbsp tomato paste

1 (14.5 ounces can) diced tomatoes

2 c. low-sodium fat-free chicken broth

1 c. long grain rice

1 tsp cajun seasoning, or to taste

2 celery ribs, diced

dried parsley, for garnish

2 green onions, thinly sliced, for garnish

salt and fresh ground pepper, to taste

How to make Jambalaya

Step 1: Heat the olive oil in a large Dutch oven over medium heat. Once the oil is hot, add the onions, celery, and bell peppers to the pot and season with salt and pepper. Cook for approximately 4 minutes until just tender. Next, add the garlic. Stir and continue to cook for another minute.

Step 2: To the pot, add the chicken, sweet paprika, and oregano. Stir well and cook for 5 minutes more until all sides of the chicken are browned.

Step 3: Next, add the prepared sausage along with the tomato paste. Stir and cook for an additional minute. Lastly, pour in the chicken broth and add the crushed tomatoes, rice, and Cajun seasoning. Bring everything to a boil, then adjust the heat to medium-low. Put the lid on and cook further until the rice is tender and most of the liquid is absorbed. This takes another 20 minutes.

Step 4: Add the shrimp to the pot and cook for 4 to 5 minutes or until the shrimp is cooked through and pink. When done, take the pot off the heat.

Step 5: Serve the Jambalaya right away garnished with some sliced green onions and dried parsley. Enjoy!

Note:

WW FREESTYLE SMART POINTS: 4

Nutrition Facts:

Amount Per Serving: Calories 371, Calories from Fat 117, Fat 13g20%, Saturated Fat 4g20%, Trans Fat 1g, Polyunsaturated Fat 2g, Monounsaturated Fat 6g, Cholesterol 72mg24%, Sodium 518mg22%, Potassium 821mg23%, Carbohydrates 35g12%, Fiber 3g12%, Sugar 5g6%, Protein 27g54%, Vitamin A 1746IU35%, Vitamin C 62mg75%, Calcium 66mg7%, Iron 2mg11%

Jambalaya Recipe

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6 This one-pot meal with rice, chicken, shrimp, and sausages is a must! It… General Recipes Jambalaya Recipe European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 371 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb shrimp, peeled and deveined
• 6 oz. andouille sausage, sliced into ¼-inch rounds
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 bell peppers, diced (you can also use red, green, yellow, etc.)
• 3 cloves garlic, minced
• 1/4 tsp sweet paprika
• 1 tsp oregano
• 2 tbsp tomato paste
• 1 (14.5 ounces can) diced tomatoes
• 2 c. low-sodium fat-free chicken broth
• 1 c. long grain rice
• 1 tsp cajun seasoning, or to taste
• 2 celery ribs, diced
• dried parsley, for garnish
• 2 green onions, thinly sliced, for garnish
• salt and fresh ground pepper, to taste

Instructions

Step 1: Heat the olive oil in a large Dutch oven over medium heat. Once the oil is hot, add the onions, celery, and bell peppers to the pot and season with salt and pepper. Cook for approximately 4 minutes until just tender. Next, add the garlic. Stir and continue to cook for another minute.

Step 2: To the pot, add the chicken, sweet paprika, and oregano. Stir well and cook for 5 minutes more until all sides of the chicken are browned.

Step 3: Next, add the prepared sausage along with the tomato paste. Stir and cook for an additional minute. Lastly, pour in the chicken broth and add the crushed tomatoes, rice, and Cajun seasoning. Bring everything to a boil, then adjust the heat to medium-low. Put the lid on and cook further until the rice is tender and most of the liquid is absorbed. This takes another 20 minutes.

Step 4: Add the shrimp to the pot and cook for 4 to 5 minutes or until the shrimp is cooked through and pink. When done, take the pot off the heat.

Step 5: Serve the Jambalaya right away garnished with some sliced green onions and dried parsley. Enjoy!

I do not know anyone who does not enjoy a good old slice of banana bread. I always love banana bread. I can eat it for breakfast, snacks, and even dessert. It is one of my absolute favorite treats. I have made many varieties of banana bread, but my heart always goes to this copycat recipe of Starbucks banana bread. Not only that, this tastes amazing, but this is also very easy to whip up using only a few simple ingredients. I love nuts, so I add chopped walnuts to my batter. You can omit it if desired and make this banana bread plain and simple. For a real treat, you can add some chocolate chips.

This copycat recipe is a must-try, especially if you love Starbucks banana bread as I do. Enjoy a slice or two of this moist, delicious, and very comforting banana bread any time with this easy recipe.

INGREDIENTS

1 egg

2 c. flour

3 bananas, mashed very well

1 tsp baking soda

1⅛ c. sugar

2 tbsp buttermilk or milk

½ c. vegetable or canola oil

½ tsp vanilla

½ c. chopped walnuts (optional)

¼ tsp salt

HOW TO MAKE COPYCAT STARBUCKS BANANA BREAD

Step 1: Prepare the oven. Preheat it to 325 degrees.

Step 2: To a small bowl, add the flour, baking soda, and salt. Mix well and set aside.

Step 3: In another bowl, whisk the egg, sugar, and oil until blended.

Step 4: To the wet ingredients, add the dry ingredients and stir well until you have a thick and dry mixture. Then, add the milk followed by the vanilla and bananas. Mix well until blended. Lastly, fold in the walnuts.

Step 5: Into a loaf pan, pour the batter, and bake for about 50 to 75 m

COPYCAT STARBUCKS BANANA BREAD RECIPE

Rebecca I do not know anyone who does not enjoy a good old slice of banana bread. I always love banana bread. I can eat it for breakfast, snacks, and even… General Recipes COPYCAT STARBUCKS BANANA BREAD RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 2 c. flour
• 3 bananas, mashed very well
• 1 tsp baking soda
• 1⅛ c. sugar
• 2 tbsp buttermilk or milk
• ½ c. vegetable or canola oil
• ½ tsp vanilla
• ½ c. chopped walnuts (optional)
• ¼ tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees.

Step 2: To a small bowl, add the flour, baking soda, and salt. Mix well and set aside.

Step 3: In another bowl, whisk the egg, sugar, and oil until blended.

Step 4: To the wet ingredients, add the dry ingredients and stir well until you have a thick and dry mixture. Then, add the milk followed by the vanilla and bananas. Mix well until blended. Lastly, fold in the walnuts.

Step 5: Into a loaf pan, pour the batter, and bake for about 50 to 75 m