General Recipes

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 36

I have been looking for the perfect oatmeal cookies for my mom. This simple recipe guarantees the best oatmeal cookies – crispy edges and soft and chewy in the middle. Easily whip up a big batch and simply store this tasty treat in the fridge for up to 3 days or freeze for up to 3 months.

Ingredients

2 large eggs

1 c. unsalted butter

3/4 c. granulated sugar

1/2 tsp baking powder

2 tsp vanilla extract

1 tsp Kosher salt

2 1/4 c. all-purpose flour

2 tsp baking soda

1 1/4 c. light brown sugar, packed

Optional: 1 tsp cinnamon

2 c. old-fashioned oats

How to make Oatmeal Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper or silicone mat, line a baking sheet.

Step 2: In a large mixing bowl, cream the butter and sugars. Then, add the eggs along with vanilla. Mix well until blended.

Step 3: To the mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon (optional). Mix well until just blended. Lastly, stir in the oats.

Step 4: Onto the prepared baking sheets, place the cookie dough. I use a medium cookie scoop. Place in the preheated oven and bake for about 7 to 10 minutes or until the edges of the cookies turn just lightly golden brown. For softer cookies, remove the cookies a little early or bake slightly longer if you want crispier cookies.

Step 5: Allow the cookies to rest for about 2 minutes on the pan before transferring them onto cooling racks.

Notes:

Keep the cookies in a covered container for up to 3 days.

Make sure to cool the cookies completely before placing them in a freezer bag or container. Then, freeze for up to 3 months. An hour before serving, take the cookies out of the freezer. Pop in the microwave for 10 to 15 seconds or eat frozen.

Nutrition Facts:

Serving: 1cookie | Calories: 140 kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 45mg | Sugar: 11g | Vitamin A: 170IU | Calcium: 15mg | Iron: 0.6mg

Oatmeal Cookies

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 36 I have been looking for the perfect oatmeal cookies for my mom. This… General Recipes Oatmeal Cookies European Print This

Serves: 36 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 140 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large eggs
• 1 c. unsalted butter
• 3/4 c. granulated sugar
• 1/2 tsp baking powder
• 2 tsp vanilla extract
• 1 tsp Kosher salt
• 2 1/4 c. all-purpose flour
• 2 tsp baking soda
• 1 1/4 c. light brown sugar, packed
• Optional: 1 tsp cinnamon
• 2 c. old-fashioned oats

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper or silicone mat, line a baking sheet.

Step 2: In a large mixing bowl, cream the butter and sugars. Then, add the eggs along with vanilla. Mix well until blended.

Step 3: To the mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon (optional). Mix well until just blended. Lastly, stir in the oats.

Step 4: Onto the prepared baking sheets, place the cookie dough. I use a medium cookie scoop. Place in the preheated oven and bake for about 7 to 10 minutes or until the edges of the cookies turn just lightly golden brown. For softer cookies, remove the cookies a little early or bake slightly longer if you want crispier cookies.

Step 5: Allow the cookies to rest for about 2 minutes on the pan before transferring them onto cooling racks.

Notes

Keep the cookies in a covered container for up to 3 days. Make sure to cool the cookies completely before placing them in a freezer bag or container. Then, freeze for up to 3 months. An hour before serving, take the cookies out of the freezer. Pop in the microwave for 10 to 15 seconds or eat frozen.

Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Yield: 8 SERVINGS

This slow-cooker dish is made with only a few readily available ingredients and guarantees to come out superb always! A complete meal in one with melt-in-your-mouth pork chops with rice and tons of melty cheese. An amazing weeknight dinner that’s perfect for busy days, super budget-friendly, and incredibly easy to throw together. It’s another of my favorite pork chop dish – hearty, filling, and nutritious! Leftovers are great, too. Top any leftovers with some toast for a quick weeknight meal. Or easily divide the recipe in half if serving smaller portions.

Ingredients

1 stick of butter, cubed

4 boneless pork chops

1 c. water

2 c. chicken broth

1 – 10.5 ounces can cream of mushroom soup

1 teaspoon dried onion flakes

1 teaspoon garlic powder

2 c. rice (long-grain white rice)

1 to 1-1/2 c. shredded cheddar cheese

1 c. water (to add toward the end with the rice)

1 teaspoon salt

1 teaspoon pepper

How to make Slow Cooker Pork Chops and Rice

Step 1: Using a non-stick spray, grease a slow cooker. Place the pork chops followed by the mushroom soup, chicken broth, water, garlic powder, onion flakes, salt, and pepper. On top, add the cubed stick of butter.

Step 2: Cover the slow cooker and set it on low setting for 7 hours.

Step 3: Take the lid off after 7 hours. Using a fork, shred the pork chops.

Step 4: Next, add the rice and pour in 1 more c of water. Stir well so the rice is covered with liquid. Cover the slow cooker again and set it on high setting for 45 minutes to an hour.

Step 5: Once the rice is cooked, remove the lid and stir in the shredded cheese.

Step 6: Serve the pork chops and rice right away. Enjoy!

Note:

Feel free to add 1 or 1-1/2 cups of shredded cheese if desired.

Nutrition Facts:

YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 460 | TOTAL FAT: 32g | SATURATED FAT: 16g | TRANS FAT: 1g | UNSATURATED FAT: 14g | CHOLESTEROL: 111mg | SODIUM: 1116mg | CARBOHYDRATES: 15g | FIBER: 1g | SUGAR: 1g | PROTEIN: 27g

Slow Cooker Pork Chops and Rice

Rebecca Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Yield: 8 SERVINGS This slow-cooker dish is made with only a few readily… General Recipes Slow Cooker Pork Chops and Rice European Print This

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

Nutrition facts: 460 calories 32 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 stick of butter, cubed
• 4 boneless pork chops
• 1 c. water
• 2 c. chicken broth
• 1 - 10.5 ounces can cream of mushroom soup
• 1 teaspoon dried onion flakes
• 1 teaspoon garlic powder
• 2 c. rice (long-grain white rice)
• 1 to 1-1/2 c. shredded cheddar cheese
• 1 c. water (to add toward the end with the rice)
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

Step 1: Using a non-stick spray, grease a slow cooker. Place the pork chops followed by the mushroom soup, chicken broth, water, garlic powder, onion flakes, salt, and pepper. On top, add the cubed stick of butter.

Step 2: Cover the slow cooker and set it on low setting for 7 hours.

Step 3: Take the lid off after 7 hours. Using a fork, shred the pork chops.

Step 4: Next, add the rice and pour in 1 more c of water. Stir well so the rice is covered with liquid. Cover the slow cooker again and set it on high setting for 45 minutes to an hour.

Step 5: Once the rice is cooked, remove the lid and stir in the shredded cheese.

Step 6: Serve the pork chops and rice right away. Enjoy!

Notes

Feel free to add 1 or 1-1/2 cups of shredded cheese if desired.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4

This is a delicious autumnal pappardelle pasta perfect for entertaining and date nights with your favorite bottle of red wine. A hearty dish with fresh rosemary and portobello mushrooms that you can whip up easily and in under thirty minutes.

INGREDIENTS

2 tbsp (30 grams) unsalted butter

3 tbsp (45 ml) extra-virgin olive oil

1/2 tsp red chili flakes

2 shallots, halved lengthwise and thinly sliced

3 (350 grams) portobello mushroom caps (10 -12 oz.), sliced into 1” pieces

1 garlic clove, finely sliced

8 oz (225 grams) pappardelle pasta, fresh or dried

2 tsp finely chopped fresh rosemary leaves

1 tsp balsamic vinegar

2 tbsp (30 grams) tomato paste

1 chunk (50 grams) Parmigiano Reggiano or Parmesan cheese

Kosher salt

HOW TO MAKE PAPPARDELLE PASTA WITH ROSEMARY PORTOBELLO MUSHROOM SAUCE

Step 1: In a large skillet, add the oil, shallots, and season with a pinch of salt. Cook over medium heat until the shallots have softened but not browned, stirring often.

Step 2: To the pan, add the mushrooms and continue to cook for a couple of minutes more. Stir well and season with half tsp salt. Cook further until the mushrooms are tender and the liquid has evaporated.

Step 3: In the meantime, cook the pasta in a large pot of salted boiling water until al dente. Reserve half c of the pasta water before draining the pasta.

Step 4: To the mushrooms, add the garlic, rosemary, chili, tomato paste, vinegar, and butter. Pour in 1/3 c of the pasta water. Stir well and heat over medium heat until the mixture is saucy. Next, add the pasta and gently toss using tongs to coat. If the pasta seems dry, just add more pasta water. Adjust the seasoning according to taste.

Step 5: Take off the heat when done and serve the pasta topped with curls of Parmigiano cheese. Enjoy!

NUTRITION FACTS:

Calories: 394 kcal | Carbohydrates: 47g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Sodium: 92mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg

PAPPARDELLE PASTA WITH ROSEMARY PORTOBELLO MUSHROOM SAUCE

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4 This is a delicious autumnal pappardelle pasta perfect for entertaining and date nights… General Recipes PAPPARDELLE PASTA WITH ROSEMARY PORTOBELLO MUSHROOM SAUCE European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 394 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp (30 grams) unsalted butter
• 3 tbsp (45 ml) extra-virgin olive oil
• 1/2 tsp red chili flakes
• 2 shallots, halved lengthwise and thinly sliced
• 3 (350 grams) portobello mushroom caps (10 -12 oz.), sliced into 1” pieces
• 1 garlic clove, finely sliced
• 8 oz (225 grams) pappardelle pasta, fresh or dried
• 2 tsp finely chopped fresh rosemary leaves
• 1 tsp balsamic vinegar
• 2 tbsp (30 grams) tomato paste
• 1 chunk (50 grams) Parmigiano Reggiano or Parmesan cheese
• Kosher salt

Instructions

Step 1: In a large skillet, add the oil, shallots, and season with a pinch of salt. Cook over medium heat until the shallots have softened but not browned, stirring often.

Step 2: To the pan, add the mushrooms and continue to cook for a couple of minutes more. Stir well and season with half tsp salt. Cook further until the mushrooms are tender and the liquid has evaporated.

Step 3: In the meantime, cook the pasta in a large pot of salted boiling water until al dente. Reserve half c of the pasta water before draining the pasta.

Step 4: To the mushrooms, add the garlic, rosemary, chili, tomato paste, vinegar, and butter. Pour in 1/3 c of the pasta water. Stir well and heat over medium heat until the mixture is saucy. Next, add the pasta and gently toss using tongs to coat. If the pasta seems dry, just add more pasta water. Adjust the seasoning according to taste.

Step 5: Take off the heat when done and serve the pasta topped with curls of Parmigiano cheese. Enjoy!

If you are looking for another pie recipe, this key lime pie recipe is a must! It’s an incredible pie that I loved for years now and for years to come. A tropical pie with toasted coconut in the crust. A tarty pie that will sweep you off your feet.

I love key lime pie. I have tried different key lime pie recipes in the past and nothing can compare to this simple key lime pie recipe. I never have a problem with it. The filling sets perfectly and this tastes superb!

Ingredients:

Crust:

1/3 c. butter, melted

1/4 c. shredded coconut, lightly toasted

12 whole Graham Crackers (the complete 4-section pieces)

Filling:

2 whole egg yolks

1/2 c. Key Lime juice

1 14-ounces can sweeten condensed milk

1/2 tablespoon lime zest (or more according to taste)

HOW TO MAKE KEY LIME PIE

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

Step 2: In a Ziploc bag or food processor, place the Graham crackers. Crush until you have fine crumbs. Into a bowl, pour the crushed Graham crackers. Then, add the toasted coconut. Add the melted butter and mix well.

Step 3: Into a pie pan, press the crumbs to make a crust.

Step 4: Place in the preheated oven and bake the crust for about 5 minutes or until golden and set. Remove from the oven when done and set the crust aside to cool a bit.

Step 5: In a mixer bowl, add the lime zest, lime juice, and egg yolks. Mix well to make the filling. Then, add the condensed milk. Mix well at high speed until the filling starts to thicken.

Step 6: Into the crust, pour the filling. Return to the oven and bake for another 15 minutes. Then, take the pie off the oven and let it cool fully.

Step 7: Place the pie in the fridge and chill for at least 2 hours.

Step 8: Slice and serve. Enjoy!

KEY LIME PIE

Rebecca If you are looking for another pie recipe, this key lime pie recipe is a must! It’s an incredible pie that I loved for years now and for years to… General Recipes KEY LIME PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Crust:
• 1/3 c. butter, melted
• 1/4 c. shredded coconut, lightly toasted
• 12 whole Graham Crackers (the complete 4-section pieces)
• Filling:
• 2 whole egg yolks
• 1/2 c. Key Lime juice
• 1 14-ounces can sweeten condensed milk
• 1/2 tablespoon lime zest (or more according to taste)

Instructions

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

Step 2: In a Ziploc bag or food processor, place the Graham crackers. Crush until you have fine crumbs. Into a bowl, pour the crushed Graham crackers. Then, add the toasted coconut. Add the melted butter and mix well.

Step 3: Into a pie pan, press the crumbs to make a crust.

Step 4: Place in the preheated oven and bake the crust for about 5 minutes or until golden and set. Remove from the oven when done and set the crust aside to cool a bit.

Step 5: In a mixer bowl, add the lime zest, lime juice, and egg yolks. Mix well to make the filling. Then, add the condensed milk. Mix well at high speed until the filling starts to thicken.

Step 6: Into the crust, pour the filling. Return to the oven and bake for another 15 minutes. Then, take the pie off the oven and let it cool fully.

Step 7: Place the pie in the fridge and chill for at least 2 hours.

Step 8: Slice and serve. Enjoy!

Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Serving Size: 6-8

This mouthwatering Cajun Lasagna is my favorite Sunday dinner. A crowd-pleasing lasagna with a richer depth of flavor. And leftovers are amazing, too!

INGREDIENTS

1 pound andouille sausage, fresh, casing removed

1 pound ground turkey

1 bell pepper, diced

1 red onion, diced

1 stalk celery, diced

4 cloves garlic, minced

2 c. chicken broth

1 6-ounces can of tomato paste

1 28-ounces can of crushed tomatoes

1 1/2 tbsp creole seasoning

1/2 bunch Italian parsley, minced

1 tbsp garlic powder

1 tbsp onion powder

1 tsp crushed red pepper

1 tbsp Italian seasonings

1 tbsp black pepper

1 tsp sugar

1 box of lasagna noodles, dried

RICOTTA/CHEESE MIXTURE:

2 eggs, beaten

1 c. parmigiano reggiano cheese, grated

2 c. jack cheese, grated

2 c. sharp cheddar cheese, grated

2 c. ricotta cheese

extra virgin olive oil

8 ounces fresh mozzarella cheese, grated

How to make Cajun Lasagna

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

Step 2: Cook the pasta in a large pot of salted boiling water for 6 minutes until al dente. When done, rinse with warm water. Drain and toss to coat with oil. Set aside.

Step 3: Combine the seasonings, reserve 1 tbsp ricotta/cheese mixture, and split the rest of the seasons in half. Set aside.

Step 4: Drizzle 2 tbsp olive oil in a hot large soup pot over medium heat. Then, add the onion, bell pepper, and celery. Cook for about 5 minutes, stirring often. Add the garlic and continue to cook for another minute.

Step 5: To the pot, add the ground turkey and andouille sauce. Break the meat into small pieces and season with half of the seasoning blend. Continue to cook for 15 minutes until browned.

Step 6: Stir in the tomato paste and cook for additional 5 minutes.

Step 7: Next, add the crushed tomatoes and pour in the chicken broth. Sprinkle with the rest of the seasoning blend. Stir well.

Step 8: Adjust the heat to medium-low and add the parsley. Cook for 20 minutes more, stirring often, uncovered.

ASSEMBLE THE RICOTTA/CHEESE MIXTURE:

Step 9: Combine the sharp, jack, and mozzarella cheese. Set aside.

Step 10: Whisk the eggs, ricotta, Parmigiano Reggiano, 1 c sharp, jack, and mozzarella cheese mixture with the rest of the seasoning blend. Set aside.

ASSEMBLE THE LASAGNA:

Step 11: Evenly spread about 1 c of pasta sauce in the bottom of a large greased 13 x 9-inch casserole dish. Lay the lasagna noodles, slightly overlapping each other. Then, top with extra pasta sauce and around 6 tbsp of the ricotta/cheese mixture.

Step 12: On top of the ricotta/cheese mixture, sprinkle with a handful of the rest of the grated cheeses. Do the same layers again (lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese).

Step 13: Top the last layer with noodles followed by the pasta sauce and the rest of the grated cheeses.

Step 14: Using foil, tent the casserole. Place in the preheated oven and bake for about 30 minutes. Uncover and resume baking for another 20 minutes.

Step 15: Take the casserole out of the oven and let it cool for about 10 minutes before serving. Enjoy with garlic bread.

NOTE:

You can use smoked sausage in place of the fresh andouille sausage. Simply dice it into small pieces.

Cajun Lasagna

Rebecca Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Serving Size: 6-8 This mouthwatering Cajun Lasagna is my favorite Sunday dinner. A… General Recipes Cajun Lasagna European Print This

Serves: 6-8 Prep Time: 10 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound andouille sausage, fresh, casing removed
• 1 pound ground turkey
• 1 bell pepper, diced
• 1 red onion, diced
• 1 stalk celery, diced
• 4 cloves garlic, minced
• 2 c. chicken broth
• 1 6-ounces can of tomato paste
• 1 28-ounces can of crushed tomatoes
• 1 1/2 tbsp creole seasoning
• 1/2 bunch Italian parsley, minced
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp crushed red pepper
• 1 tbsp Italian seasonings
• 1 tbsp black pepper
• 1 tsp sugar
• 1 box of lasagna noodles, dried
• RICOTTA/CHEESE MIXTURE:
• 2 eggs, beaten
• 1 c. parmigiano reggiano cheese, grated
• 2 c. jack cheese, grated
• 2 c. sharp cheddar cheese, grated
• 2 c. ricotta cheese
• extra virgin olive oil
• 8 ounces fresh mozzarella cheese, grated

Instructions

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

Step 2: Cook the pasta in a large pot of salted boiling water for 6 minutes until al dente. When done, rinse with warm water. Drain and toss to coat with oil. Set aside.

Step 3: Combine the seasonings, reserve 1 tbsp ricotta/cheese mixture, and split the rest of the seasons in half. Set aside.

Step 4: Drizzle 2 tbsp olive oil in a hot large soup pot over medium heat. Then, add the onion, bell pepper, and celery. Cook for about 5 minutes, stirring often. Add the garlic and continue to cook for another minute.

Step 5: To the pot, add the ground turkey and andouille sauce. Break the meat into small pieces and season with half of the seasoning blend. Continue to cook for 15 minutes until browned.

Step 6: Stir in the tomato paste and cook for additional 5 minutes.

Step 7: Next, add the crushed tomatoes and pour in the chicken broth. Sprinkle with the rest of the seasoning blend. Stir well.

Step 8: Adjust the heat to medium-low and add the parsley. Cook for 20 minutes more, stirring often, uncovered.

ASSEMBLE THE RICOTTA/CHEESE MIXTURE:

Step 9: Combine the sharp, jack, and mozzarella cheese. Set aside.

Step 10: Whisk the eggs, ricotta, Parmigiano Reggiano, 1 c sharp, jack, and mozzarella cheese mixture with the rest of the seasoning blend. Set aside.

ASSEMBLE THE LASAGNA:

Step 11: Evenly spread about 1 c of pasta sauce in the bottom of a large greased 13 x 9-inch casserole dish. Lay the lasagna noodles, slightly overlapping each other. Then, top with extra pasta sauce and around 6 tbsp of the ricotta/cheese mixture.

Step 12: On top of the ricotta/cheese mixture, sprinkle with a handful of the rest of the grated cheeses. Do the same layers again (lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese).

Step 13: Top the last layer with noodles followed by the pasta sauce and the rest of the grated cheeses.

Step 14: Using foil, tent the casserole. Place in the preheated oven and bake for about 30 minutes. Uncover and resume baking for another 20 minutes.

Step 15: Take the casserole out of the oven and let it cool for about 10 minutes before serving. Enjoy with garlic bread.

Notes

You can use smoked sausage in place of the fresh andouille sausage. Simply dice it into small pieces.

PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | SERVINGS: 8

Cozy, very comforting, and an incredibly easy recipe that you can make using simple ingredients you probably already have on hand. This hamburger casserole is one of my long-time favorite dishes. It’s delicious and hearty. We cannot get over the cheesy goodness of this amazing hamburger casserole!

For this recipe, all you need are ground beef, cream of mushroom soup, tomato soup, corn, spices, macaroni noodles, and cheese. Pop in the oven and bake for minutes. Enjoy this hamburger casserole with a simple side salad, your favorite veggies, or bread for a filling family weeknight meal.

If you have not tried this hamburger casserole yet, you should soon! It’s one of those satisfying meals that you can easily and quickly throw together at any time. The perfect meal that your entire family will surely ask for over and over again!

INGREDIENTS

1 onion, chopped

1 pound of ground beef

1 can whole kernel corn, drained

1 can of tomato soup

1 1/2 cups macaroni noodles, cooked and drained

1 can cream of mushroom soup

Grated cheddar cheese enough to cover the casserole

2 teaspoons chili powder

HOW TO MAKE HAMBURGER CASSEROLE

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

Step 2: Following the package directions, cook the macaroni noodles until al dente.

Step 3: Cook the ground beef and onion until the meat is no longer pink. Then, season with chili powder, salt, and pepper.

Step 4: Whisk the cream soups and corn. Add this to the cooked hamburger followed by the macaroni. Toss well.

Step 5: Transfer everything to a 9 x 13-inch baking dish. Place in the preheated oven and bake for about 35 to 40 minutes. In the last 15 minutes, cover the casserole with grated cheese.

Step 6: Serve right away with bread or a simple side salad. Enjoy!

Nutrition Facts:

Amount Per Serving (177 g): Calories 317, Calories from Fat 108, Fat 12g18%, Saturated Fat 4g25%, Cholesterol 40mg13%, Sodium 62mg3%, Potassium 296mg8%, Carbohydrates 35g12%, Fiber 2g8%, Sugar 1g1%, Protein 15g30%, Vitamin A 365IU7%, Vitamin C 1mg1%, Calcium 27mg3%, Iron 1.9 mg11%

HAMBURGER CASSEROLE

Rebecca PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | SERVINGS: 8 Cozy, very comforting, and an incredibly easy recipe that you can make using… General Recipes HAMBURGER CASSEROLE European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 317 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 onion, chopped
• 1 pound of ground beef
• 1 can whole kernel corn, drained
• 1 can of tomato soup
• 1 1/2 cups macaroni noodles, cooked and drained
• 1 can cream of mushroom soup
• Grated cheddar cheese enough to cover the casserole
• 2 teaspoons chili powder

Instructions

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

Step 2: Following the package directions, cook the macaroni noodles until al dente.

Step 3: Cook the ground beef and onion until the meat is no longer pink. Then, season with chili powder, salt, and pepper.

Step 4: Whisk the cream soups and corn. Add this to the cooked hamburger followed by the macaroni. Toss well.

Step 5: Transfer everything to a 9 x 13-inch baking dish. Place in the preheated oven and bake for about 35 to 40 minutes. In the last 15 minutes, cover the casserole with grated cheese.

Step 6: Serve right away with bread or a simple side salad. Enjoy!

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

Summer will never be over with this easy pesto penne with chicken and cherry tomatoes. A satisfying thirty-minute dish perfect for a last-minute dinner. You can also use whatever veggies you have on hand instead of the cherry tomatoes and green beans.

Ingredients

2 chicken breasts, sliced thin

16 oz. penne pasta

16 oz. green beans, French cut frozen, unthawed

3/4 tsp Lawry’s seasoned salt

olive oil

1/2 tsp steak seasoning

3/4 c. mayonnaise

1/4 c. pesto

1/4 c. Parmesan, shredded

1 & 1/2 tbsp white vinegar

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: Cook the penne in a large pot with salted boiling water for exactly 5 minutes.

Step 2: Add the frozen green beans to the pot with the penne after 5 minutes. Continue to cook for another 4 minutes. Once the pasta is al dente and the green beans are just barely tender, drain completely and place them back in the pot. Then, stir in a few tsp of oil.

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

Step 4: Drizzle oil into a hot skillet over medium-high heat. Add a couple of the chicken strips to the skillet once the oil is shimmering, leaving enough space in between the strips. Sear for about 2 minutes until brown. Flip the chicken strips and continue to sear for a minute more until the other side is browned. On a cutting board, transfer the cooked chicken strips and allow them to rest. Chop them into bite-sized strips once cooled.

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

Step 6: Then, slice the tomatoes and shred the Parmesan.

Step 7: Add the sauce to the pasta along with tomatoes, Parmesan, and chopped chicken. Toss well. Garnish with some shredded Parmesan and 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 Summer will never be over with this easy pesto penne with chicken 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

• 2 chicken breasts, sliced thin
• 16 oz. penne pasta
• 16 oz. green beans, French cut frozen, unthawed
• 3/4 tsp Lawry's seasoned salt
• olive oil
• 1/2 tsp steak seasoning
• 3/4 c. mayonnaise
• 1/4 c. pesto
• 1/4 c. Parmesan, shredded
• 1 & 1/2 tbsp white vinegar
• 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: Cook the penne in a large pot with salted boiling water for exactly 5 minutes.

Step 2: Add the frozen green beans to the pot with the penne after 5 minutes. Continue to cook for another 4 minutes. Once the pasta is al dente and the green beans are just barely tender, drain completely and place them back in the pot. Then, stir in a few tsp of oil.

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

Step 4: Drizzle oil into a hot skillet over medium-high heat. Add a couple of the chicken strips to the skillet once the oil is shimmering, leaving enough space in between the strips. Sear for about 2 minutes until brown. Flip the chicken strips and continue to sear for a minute more until the other side is browned. On a cutting board, transfer the cooked chicken strips and allow them to rest. Chop them into bite-sized strips once cooled.

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

Step 6: Then, slice the tomatoes and shred the Parmesan.

Step 7: Add the sauce to the pasta along with tomatoes, Parmesan, and chopped chicken. Toss well. Garnish with some shredded Parmesan and serve hot. Enjoy!

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 10 (Makes about 40 meatballs)

Scrumptious and super easy to throw together. These juicy turkey meatballs are packed with amazing flavors of garlic, Parmesan cheese, and herbs and tossed in a delicious simple Garlic Parmesan Cream Sauce. A delectable, easy, and quick weeknight meal perfect for everyone!

Ingredients

Turkey Meatballs:

1 small onion, finely diced

2 pounds ground turkey 93/7% lean

2 ounces sliced bread

6 garlic cloves

1 extra-large egg

2 tablespoons minced fresh parsley

2 tablespoons milk for soaking bread

1/2 c. shaved Parmesan cheese

1 teaspoon crushed red pepper flakes

salt

2 teaspoons fresh oregano or 1 tsp dried oregano

Garlic Parmesan Sauce:

2 cloves of garlic

1 c. heavy whipping cream

1 1/2 teaspoon garlic powder

1 c. chicken stock or broth

1/2 c. dry Parmesan cheese

salt

1 1/2 tablespoons cornstarch

fresh cracked black pepper

1 tablespoon minced fresh parsley

Garnish:

minced fresh parsley

shaved Parmesan cheese

How to make Turkey Meatballs In Creamy Garlic Parmesan Sauce

Step 1: Start by squeezing gently the milk out of the bread. In a mixing bowl, place the wet bread and break it into small pieces. Add the rest of the meatball ingredients to the bowl and mix well.

Step 2: Over medium heat, preheat an oven-safe pan while rolling the meatballs.

Step 3: Prepare the oven. Preheat it to 350 degrees.

Step 4: To get an even amount of the meat mixture, use a cookie scoop. Or simply use your hands and get the meatballs into the same sizes.

Step 5: After rolling the meatballs, place them on a cutting board lined with parchment paper.

Step 6: Into the preheated pan, drizzle the oil. Cook the meatballs for a couple of minutes until the first side is done. To loosen the meatballs, gently shake the pan and flip the meatballs one by one.

Step 7: In the meantime, combine the sauce ingredients. Over the meatballs, pour the sauce.

Step 8: Place the pan in the preheated oven and bake the meatballs for about 15 to 18 minutes.

Step 9: Remove the meatballs from the oven when done and serve right away garnished with some shaved Parmesan cheese and parsley. Enjoy!

Nutrition Facts:

Calories: 267 kcal | Carbohydrates: 7g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 261mg | Potassium: 373mg | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 3.2mg | Calcium: 158mg | Iron: 1.4mg

Turkey Meatballs In Creamy Garlic Parmesan Sauce

Rebecca Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 10 (Makes about 40 meatballs) Scrumptious and super easy to throw together. These juicy… General Recipes Turkey Meatballs In Creamy Garlic Parmesan Sauce European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 267 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Turkey Meatballs:
• 1 small onion, finely diced
• 2 pounds ground turkey 93/7% lean
• 2 ounces sliced bread
• 6 garlic cloves
• 1 extra-large egg
• 2 tablespoons minced fresh parsley
• 2 tablespoons milk for soaking bread
• 1/2 c. shaved Parmesan cheese
• 1 teaspoon crushed red pepper flakes
• salt
• 2 teaspoons fresh oregano or 1 tsp dried oregano
• Garlic Parmesan Sauce:
• 2 cloves of garlic
• 1 c. heavy whipping cream
• 1 1/2 teaspoon garlic powder
• 1 c. chicken stock or broth
• 1/2 c. dry Parmesan cheese
• salt
• 1 1/2 tablespoons cornstarch
• fresh cracked black pepper
• 1 tablespoon minced fresh parsley
• Garnish:
• minced fresh parsley
• shaved Parmesan cheese

Instructions

Step 1: Start by squeezing gently the milk out of the bread. In a mixing bowl, place the wet bread and break it into small pieces. Add the rest of the meatball ingredients to the bowl and mix well.

Step 2: Over medium heat, preheat an oven-safe pan while rolling the meatballs.

Step 3: Prepare the oven. Preheat it to 350 degrees.

Step 4: To get an even amount of the meat mixture, use a cookie scoop. Or simply use your hands and get the meatballs into the same sizes.

Step 5: After rolling the meatballs, place them on a cutting board lined with parchment paper.

Step 6: Into the preheated pan, drizzle the oil. Cook the meatballs for a couple of minutes until the first side is done. To loosen the meatballs, gently shake the pan and flip the meatballs one by one.

Step 7: In the meantime, combine the sauce ingredients. Over the meatballs, pour the sauce.

Step 8: Place the pan in the preheated oven and bake the meatballs for about 15 to 18 minutes.

Step 9: Remove the meatballs from the oven when done and serve right away garnished with some shaved Parmesan cheese and parsley. Enjoy!

PREP TIME: 20 MINS | COOK TIME: 25 MINS | TOTAL TIME: 45 MINS | SERVINGS: 8

Enjoy layers of zesty meat sauce, ricotta cheese, and tender Ziti noodles in this amazingly easy baked Ziti. Incredibly easy to whip up and ready in less than an hour. It’s a great weeknight meal that everyone will love! Packed this into individual freezer bags and freeze for an easy and quick meal.

Ingredients

1 egg

1 small onion, diced

1 lb. Italian sausage

28 oz. pasta sauce or marinara sauce

2 tsp Italian seasoning

15 oz. ricotta cheese

2 tbsp fresh parsley

½ c. water

16 oz. Ziti

¼ c. Parmesan cheese, shredded

2 c. mozzarella cheese, shredded

14 oz. diced tomatoes, undrained

How to make Easy Baked Ziti

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

Step 2: Cook the ground sausage and onion while breaking the meat into small pieces until browned and the onion has softened. Drain the excess grease when done. Next, add the Italian seasoning along with water, tomatoes, and pasta sauce. Let everything simmer for about 10 to 15 minutes or until the mixture has thickened.

Step 3: Cook, the Ziti in a large pot of salted boiling water until al dente. Drain the Ziti when done and rinse.

Step 4: Place the ricotta, egg, parsley, 1 c mozzarella cheese, and Parmesan cheese in a small bowl. Mix well.

Step 5: To the bottom of a greased 9 x 13-inch pan, add a thin (around a cup) layer of the sauce. Top with half of the Ziti, followed by a layer of ricotta and half of the sauce.

Step 6: Over the last layer, add the rest of the Ziti, sauce, and cheese. Place in the preheated oven and bake for about 25 to 30 minutes or until golden and bubbly.

NOTES:

To Freeze the Baked Ziti:

If planning to freeze the whole casserole in one piece, ensure to line the dish with aluminium foil before you assemble the casserole. Bake as directed and let the casserole cool completely. You can chill it in the fridge and freeze it in the pan. Then, take the casserole off the pan and wrap it in aluminium foil and plastic wrap. Label and store in the fridge.

Alternately, you can portion the casserole into smaller pieces and place them in freezer bags. Label the bag and store it in the freezer.

NUTRITION FACTS:

Calories: 598, Carbohydrates: 54g, Protein: 34g, Fat: 27g, Saturated Fat: 11g, Cholesterol: 97mg, Sodium: 1257mg, Potassium: 816mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1005IU, Vitamin C: 15mg, Calcium: 485mg, Iron: 3.6mg

Easy Baked Ziti

Rebecca PREP TIME: 20 MINS | COOK TIME: 25 MINS | TOTAL TIME: 45 MINS | SERVINGS: 8 Enjoy layers of zesty meat sauce, ricotta cheese, and tender Ziti noodles in… General Recipes Easy Baked Ziti European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 598 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 1 small onion, diced
• 1 lb. Italian sausage
• 28 oz. pasta sauce or marinara sauce
• 2 tsp Italian seasoning
• 15 oz. ricotta cheese
• 2 tbsp fresh parsley
• ½ c. water
• 16 oz. Ziti
• ¼ c. Parmesan cheese, shredded
• 2 c. mozzarella cheese, shredded
• 14 oz. diced tomatoes, undrained

Instructions

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

Step 2: Cook the ground sausage and onion while breaking the meat into small pieces until browned and the onion has softened. Drain the excess grease when done. Next, add the Italian seasoning along with water, tomatoes, and pasta sauce. Let everything simmer for about 10 to 15 minutes or until the mixture has thickened.

Step 3: Cook, the Ziti in a large pot of salted boiling water until al dente. Drain the Ziti when done and rinse.

Step 4: Place the ricotta, egg, parsley, 1 c mozzarella cheese, and Parmesan cheese in a small bowl. Mix well.

Step 5: To the bottom of a greased 9 x 13-inch pan, add a thin (around a cup) layer of the sauce. Top with half of the Ziti, followed by a layer of ricotta and half of the sauce.

Step 6: Over the last layer, add the rest of the Ziti, sauce, and cheese. Place in the preheated oven and bake for about 25 to 30 minutes or until golden and bubbly.

Notes

To Freeze the Baked Ziti: If planning to freeze the whole casserole in one piece, ensure to line the dish with aluminium foil before you assemble the casserole. Bake as directed and let the casserole cool completely. You can chill it in the fridge and freeze it in the pan. Then, take the casserole off the pan and wrap it in aluminium foil and plastic wrap. Label and store in the fridge. Alternately, you can portion the casserole into smaller pieces and place them in freezer bags. Label the bag and store it in the freezer.

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVES: 8 people

This fantastic side dish is truly a head-turner. Scrumptious pan-fried broccoli and crispy bacon perfectly baked in cheesy and creamy garlic, Parmesan sauce and topped with melty mozzarella. It’s an amazing low-carb side dish that even your fussiest eaters will love!

INGREDIENTS

2 tbsp butter

8 oz (250 grams) bacon, roughly chopped

1 1/2 c (400 ml) light cream (or for a richer sauce, you can use heavy or thickened cream)

1 onion, diced

5 cloves garlic, finely chopped

1 1/2 tsp cornstarch mixed with 1 tablespoon water cornstarch slurry

1/3 c. fresh shredded or grated Parmesan cheese

1/2 c. fresh shredded or grated mozzarella

1 lb (500 grams) broccoli florets, from 2-3 broccoli heads – stems removed

Salt and pepper to season

HOW TO MAKE CREAMY GARLIC PARMESAN BROCCOLI & BACON

Step 1: On medium, preheat your broiler.

Step 2: In a large oven-safe skillet, fry the bacon over medium heat until crispy. To a paper towel-lined plate, transfer the bacon and set it aside.

Step 3: Leave only around 1 to 2 tbsp of bacon grease in the pan and drain the rest. Add the butter and let it melt. Once the butter has melted, add the onion and saute for about 2 minutes or until translucent, scraping the browned bits from the bottom of the pan. Next, add the broccoli and sprinkle with salt and pepper. Continue to cook for another 3 minutes, stirring often, or until the broccoli just turns vibrant.

Step 4: To the pan, add the garlic and stir well through the broccoli. Cook for 30 minutes more or until aromatic. Add the cream and adjust the heat to low. Simmer everything for about 3 to 4 minutes until the sauce has thickened, stirring often. Stir in the cornstarch slurry if the sauce turned out too thin.

Step 5: Return the bacon to the pan and stir well. On top, sprinkle the mozzarella and Parmesan cheese. Broil for about 2 to 3 minutes or until the cheese is golden and bubbly and the broccoli is cooked to your desired doneness.

Step 6: If desired, sprinkle with extra pepper. Serve the creamy garlic, Parmesan broccoli and bacon right away garnished with some fresh chopped parsley, thyme, or rosemary. Enjoy!

NOTES:

Simmer the broccoli for about 3 minutes in the cream sauce before broiling. This will result in tender-crisp broccoli.

Or simmer the broccoli in the sauce for about 5 to 6 minutes before broiling. Put the lid on for at least a minute or two. This will ensure softer pieces of broccoli.

NUTRITION FACTS:

Calories: 339 kcal | Carbohydrates: 8g | Protein: 9g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 330mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 975IU | Vitamin C: 52.5mg | Calcium: 167mg | Iron: 0.6mg