General Recipes

Prep Time: 5 mins | Cook Time: 8 mins | Total Time: 13 mins | Yield: 6 to 8 Servings

The best indeed! I’ve always been a huge fan of corn. I have tried a lot of recipes before, but this one is still and always will be my favorite! It is very easy. All you need are these three ingredients and a pot of water. Start by boiling the water and adding all the ingredients. You just need to wait for about 8 minutes, and that’s it! You already have the most delicious corn ever! This recipe can yield up to 8 servings. Make sure to double the ingredients if you are serving more than that! In less than 15 minutes, you will surely enjoy this Corn on the Cob! Invite your friends over, and surprise them with this simple recipe. Also, don’t forget to share it with them. I’m sure that they are going to like it more than we do! Anyway, enough with the long introduction. It is time to go to your kitchen and start prepping. Enjoy!

Ingredients:

1 stick Challenge butter

1 c milk

6-8 ears of corn, husks, and silks removed and cut in half (if desired)

Directions:

Add water halfway through a large pot. Place it on the stove and turn the heat to high. Allow the water to boil.

Add the butter and milk, then stir to combine.

Turn the heat down to medium, then add the corn and cook for about 6 to 8 minutes or until done.

Transfer the corn onto a serving plate.

Serve right away. Enjoy!

Notes:

You don’t need to worry about leftovers because I am certain that there won’t be any!

Nutrition Facts:

Calories: 110kcal

Best Way to Cook Corn on the Cob

Rebecca Prep Time: 5 mins | Cook Time: 8 mins | Total Time: 13 mins | Yield: 6 to 8 Servings The best indeed! I’ve always been a huge fan of… General Recipes Best Way to Cook Corn on the Cob European Print This

Serves: 6-8 Prep Time: 5 mins Cooking Time: 8 mins 8 mins

Nutrition facts: 110 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 stick Challenge butter
• 1 c milk
• 6-8 ears of corn, husks, and silks removed and cut in half (if desired)

Instructions

Add water halfway through a large pot. Place it on the stove and turn the heat to high. Allow the water to boil.

Add the butter and milk, then stir to combine.

Turn the heat down to medium, then add the corn and cook for about 6 to 8 minutes or until done.

Transfer the corn onto a serving plate.

Serve right away. Enjoy!

Notes

You don't need to worry about leftovers because I am certain that there won't be any!

I know you already have a recipe for Mac and Cheese but have you tried cooking it in the slow cooker? Allow me to share this recipe with you today! All you need are these 10 basic ingredients and a slow cooker! In just a little bit more than 2 hours, you will surely have the best Mac and Cheese ever! I kid you not! Don’t skip this recipe. I promise you that it is worth all the time and effort! Surprise everyone and don’t forget to share the recipe with them as well. Enjoy!

Ingredients:

2 1/2 c whole milk

1 16 oz. package of shredded sharp cheddar

8 oz. Velveeta

6 tbsp butter

1 12 oz. can of evaporated milk

8 oz. of cream cheese

16 oz. elbow macaroni

1/2 tsp dry mustard

1 tbsp salt

1/2 tsp black pepper

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the elbow macaroni and 1 tbsp of salt into the boiling water, then cook for 6 minutes or until firm to bite. Drain and rinse with cold water to stop the cooking process.

Apply cooking spray to the inside of your slow cooker.

Put all the ingredients for the Mac and Cheese into the slow cooker aside from 1/4 cup of cheddar cheese. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook for about 2 to 3 hours on a high setting. Make sure to stir 2 times during the cooking time.

Sprinkle the reserved 1/4 cup of cheddar cheese on top. Allow it to melt completely. Dish out!

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Slow Cooker Macaroni & Cheese

Rebecca I know you already have a recipe for Mac and Cheese but have you tried cooking it in the slow cooker? Allow me to share this recipe with you today!… General Recipes Slow Cooker Macaroni & Cheese European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 c whole milk
• 1 16 oz. package of shredded sharp cheddar
• 8 oz. Velveeta
• 6 tbsp butter
• 1 12 oz. can of evaporated milk
• 8 oz. of cream cheese
• 16 oz. elbow macaroni
• 1/2 tsp dry mustard
• 1 tbsp salt
• 1/2 tsp black pepper

Instructions

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the elbow macaroni and 1 tbsp of salt into the boiling water, then cook for 6 minutes or until firm to bite. Drain and rinse with cold water to stop the cooking process.

Apply cooking spray to the inside of your slow cooker.

Put all the ingredients for the Mac and Cheese into the slow cooker aside from 1/4 cup of cheddar cheese. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook for about 2 to 3 hours on a high setting. Make sure to stir 2 times during the cooking time.

Sprinkle the reserved 1/4 cup of cheddar cheese on top. Allow it to melt completely. Dish out!

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings

Enjoy this Cheeseburger Soup in the comfort of your home! Ready in just an hour and 20 minutes, you will not be disappointed with this at all! Gather all the ingredients now, and start prepping!

Ingredients:

¼ c sour cream

3 c chicken broth

¾ c onion, chopped

¼ tsp pepper

1-½ c milk

4 c peeled potatoes, diced, about 1-¾ lbs.

¼ c all-purpose flour okay to use gluten-free here

12 ounces pepper jack Velveeta, cut into cubes

1 tsp dried basil

¾ c Carrots, shredded

¾ tsp salt

1 tsp dried parsley flakes

¾ c celery, diced

½ pound ground beef

4 tbsp butter, divided

Directions:

Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer it to a bowl.

Add butter to the same pan and allow it to melt. Add onion, carrots, parsley, celery, and basil. Sauté for a few minutes until soft.

Bring the browned beef back into the pan together with the potatoes and broth, then toss everything to combine. Deglaze the pan by scraping the bottom of it to get the browned bits. Allow the mixture to boil.

Turn the heat down to low, then cover the pan with the lid and let it simmer until the potatoes are fork-tender.

Place a small skillet on the stove and turn the heat to medium. Add butter and let it melt. Add the flour, then whisk and cook for about a minute. Transfer it to the pot with the soup and stir to combine.

Turn the heat down to low, then stir in the milk, cheese, salt, and pepper until well incorporated.

Remove the pan from the stove, then add sour cream and stir to combine. Dish out!

Serve and enjoy!

Nutrition Facts:

Calories: 352 kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg

Cheeseburger Soup from Taste of Home

Rebecca Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings Enjoy this Cheeseburger Soup in the comfort of your home!… General Recipes Cheeseburger Soup from Taste of Home European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 352 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c sour cream
• 3 c chicken broth
• ¾ c onion, chopped
• ¼ tsp pepper
• 1-½ c milk
• 4 c peeled potatoes, diced, about 1-¾ lbs.
• ¼ c all-purpose flour okay to use gluten-free here
• 12 ounces pepper jack Velveeta, cut into cubes
• 1 tsp dried basil
• ¾ c Carrots, shredded
• ¾ tsp salt
• 1 tsp dried parsley flakes
• ¾ c celery, diced
• ½ pound ground beef
• 4 tbsp butter, divided

Instructions

Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer it to a bowl.

Add butter to the same pan and allow it to melt. Add onion, carrots, parsley, celery, and basil. Sauté for a few minutes until soft.

Bring the browned beef back into the pan together with the potatoes and broth, then toss everything to combine. Deglaze the pan by scraping the bottom of it to get the browned bits. Allow the mixture to boil.

Turn the heat down to low, then cover the pan with the lid and let it simmer until the potatoes are fork-tender.

Place a small skillet on the stove and turn the heat to medium. Add butter and let it melt. Add the flour, then whisk and cook for about a minute. Transfer it to the pot with the soup and stir to combine.

Turn the heat down to low, then stir in the milk, cheese, salt, and pepper until well incorporated.

Remove the pan from the stove, then add sour cream and stir to combine. Dish out!

Serve and enjoy!

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

Total comfort food! This Potato Soup is one of my favorite soups ever! It is made from simple ingredients. In just half an hour, you can enjoy this! Serve it with toasted bread, and you have yourself a meal to remember. Enjoy!

Ingredients:

2-1/2 pounds peeled and diced Yukon Gold potatoes about 5 c

4 c chicken broth

1 c milk

1 c onion, chopped

1/2 tsp black pepper

1 garlic clove, chopped

1 tbsp cornstarch

1 tsp fresh thyme leaves

fresh thyme leaves for garnish

1 tsp salt

2 tbsp unsalted butter

2 tbsp olive oil

Directions:

Place a Dutch oven on the stove and turn the heat to medium. Add 2 tbsp of olive oil and 2 tbsp of butter, then let them become hot.

Add the onions, ten saute for a few minutes until soft.

Add the thyme and garlic, then saute for about a minute or just until aromatic.

Add the potato slices and chicken broth, then stir to combine. Cook for about 10 minutes.

Reduce the heat to low, then mash the potatoes.

In a small bowl, add 1 cup of milk and cornstarch. Stir to combine. Pour the mixture into the pot, then stir to combine. Cook for 5 more minutes or until the texture of the soup becomes thick. Sprinkle salt and pepper to season. Dish out!

Garnish each serving with freshly chopped thyme.

Serve and enjoy!

Notes:

I highly recommend using Yukon Gold Potatoes for this recipe.

Serve this soup with crumbled bacon, cheese, and sour cream on top.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1g | Calories: 192 kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 754mg | Fiber: 3g | Sugar: 3g

BEST Potato Soup

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings Total comfort food! This Potato Soup is one of my favorite soups… General Recipes BEST Potato Soup European Print This

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

Nutrition facts: 192 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2-1/2 pounds peeled and diced Yukon Gold potatoes about 5 c
• 4 c chicken broth
• 1 c milk
• 1 c onion, chopped
• 1/2 tsp black pepper
• 1 garlic clove, chopped
• 1 tbsp cornstarch
• 1 tsp fresh thyme leaves
• fresh thyme leaves for garnish
• 1 tsp salt
• 2 tbsp unsalted butter
• 2 tbsp olive oil

Instructions

Place a Dutch oven on the stove and turn the heat to medium. Add 2 tbsp of olive oil and 2 tbsp of butter, then let them become hot.

Add the onions, ten saute for a few minutes until soft.

Add the thyme and garlic, then saute for about a minute or just until aromatic.

Add the potato slices and chicken broth, then stir to combine. Cook for about 10 minutes.

Reduce the heat to low, then mash the potatoes.

In a small bowl, add 1 cup of milk and cornstarch. Stir to combine. Pour the mixture into the pot, then stir to combine. Cook for 5 more minutes or until the texture of the soup becomes thick. Sprinkle salt and pepper to season. Dish out!

Garnish each serving with freshly chopped thyme.

Serve and enjoy!

Notes

I highly recommend using Yukon Gold Potatoes for this recipe. Serve this soup with crumbled bacon, cheese, and sour cream on top. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings

This recipe will always have a special place in my heart. I loved eating this Homemade Potato Soup growing up. Well, I’m still in love with it to this day! You will only need a few ingredients for this. You will surely have the most satisfying soup ever. Enjoy!

Ingredients:

1/4 to 1/2 c (1/2 to 1 stick) salted butter

1 (12 oz.) can of evaporated milk

Kosher salt and freshly cracked black pepper, to taste

2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)

Water to cover

3 tbsp all-purpose flour

Shredded cheese, for garnish, optional

1/2 c chopped sweet onion

1/2 c chopped celery

Directions:

In a mixing bowl, add salt, pepper, flour, onion, and celery. Toss everything until well combined. Let it rest for at least 10 minutes.

Place a Dutch oven on the stove and turn the heat to medium. Add butter and allow it to melt. Add the potato mixture, then toss until coated with the melted butter.

Pour in water and make sure to submerge the potatoes. Allow it to boil.

Add the milk and stir until well combined. Turn the heat down to low, then simmer for 30 minutes or until the potatoes are fork-tender. Season with a bit of salt and pepper. Simmer until the texture becomes thick. Dish out!

Sprinkle shredded cheese over each serving.

Serve and enjoy!

Notes:

Feel free to use your preferred kind of milk for this recipe.

You can garnish this with crumbled bacon if you prefer.

You can use an Instant Pot or slow cooker to cook this dish.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Grandma's Homemade Potato Soup

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings This recipe will always have a special place in my heart. I… General Recipes Grandma’s Homemade Potato Soup European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 to 1/2 c (1/2 to 1 stick) salted butter
• 1 (12 oz.) can of evaporated milk
• Kosher salt and freshly cracked black pepper, to taste
• 2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
• Water to cover
• 3 tbsp all-purpose flour
• Shredded cheese, for garnish, optional
• 1/2 c chopped sweet onion
• 1/2 c chopped celery

Instructions

In a mixing bowl, add salt, pepper, flour, onion, and celery. Toss everything until well combined. Let it rest for at least 10 minutes.

Place a Dutch oven on the stove and turn the heat to medium. Add butter and allow it to melt. Add the potato mixture, then toss until coated with the melted butter.

Pour in water and make sure to submerge the potatoes. Allow it to boil.

Add the milk and stir until well combined. Turn the heat down to low, then simmer for 30 minutes or until the potatoes are fork-tender. Season with a bit of salt and pepper. Simmer until the texture becomes thick. Dish out!

Sprinkle shredded cheese over each serving.

Serve and enjoy!

Notes

Feel free to use your preferred kind of milk for this recipe. You can garnish this with crumbled bacon if you prefer. You can use an Instant Pot or slow cooker to cook this dish. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 5 to 6 Servings

Meatballs, lettuce, and coleslaw, these delicious treats will surely be a hit for the whole family! Ready in less than an hour, this recipe is one to try. Enjoy!

Ingredients:

For the meatballs:

2 cloves garlic, finely minced

1/2 tsp sriracha

4 scallions, thinly sliced

1 1/2 tsp fish sauce

2 tbsp lime juice (1–2 limes)

1–2 tbsp sweet chili sauce (for coating the meatballs once they are cooked)

1.5 lbs. of lean ground pork

1 tsp salt

1 tbsp ginger, finely minced

For the cole slaw:

10 basil leaves, rolled up and sliced

4 tsp sweet chili sauce

5 tsp light mayonnaise

5 mint leaves, rolled up and sliced

1/4 c rice vinegar

1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)

3 tbsp cilantro, chopped

1 scallion, finely sliced

1 14 ounces bag coleslaw mix (the kind with regular cabbage, purple cabbage, and carrots)

Extra cilantro for garnish (optional)

Extra lime for garnish

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

In a large mixing bowl, add all the ingredients for the meatballs aside from the sweet chili sauce. Use your clean hands to mix everything until well incorporated.

Apply cooking spray to the inside of a baking sheet.

Make small meatballs out of the meat mixture, then place them onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes or until done.

Add all the ingredients for the coleslaw into a mixing bowl. Stir everything until well incorporated.

In another mixing bowl, add the sweet chili sauce, rice vinegar, and mayonnaise. Stir everything until well blended. Add the mixture into the bowl with the coleslaw, then toss to coat.

Remove the meatballs from the oven, then move them into a large mixing bowl. Add 2 tbsp of the sweet chili sauce, then toss to coat.

Stuff a lettuce cup with coleslaw and 3 meatballs.

Serve and enjoy!

Thai meatball lettuce wraps

Rebecca Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 5 to 6 Servings Meatballs, lettuce, and coleslaw, these delicious treats will surely be… General Recipes Thai meatball lettuce wraps European Print This

Serves: 5-6 Prep Time: 30 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the meatballs:
• 2 cloves garlic, finely minced
• 1/2 tsp sriracha
• 4 scallions, thinly sliced
• 1 1/2 tsp fish sauce
• 2 tbsp lime juice (1–2 limes)
• 1–2 tbsp sweet chili sauce (for coating the meatballs once they are cooked)
• 1.5 lbs. of lean ground pork
• 1 tsp salt
• 1 tbsp ginger, finely minced
• For the cole slaw:
• 10 basil leaves, rolled up and sliced
• 4 tsp sweet chili sauce
• 5 tsp light mayonnaise
• 5 mint leaves, rolled up and sliced
• 1/4 c rice vinegar
• 1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)
• 3 tbsp cilantro, chopped
• 1 scallion, finely sliced
• 1 14 ounces bag coleslaw mix (the kind with regular cabbage, purple cabbage, and carrots)
• Extra cilantro for garnish (optional)
• Extra lime for garnish

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

In a large mixing bowl, add all the ingredients for the meatballs aside from the sweet chili sauce. Use your clean hands to mix everything until well incorporated.

Apply cooking spray to the inside of a baking sheet.

Make small meatballs out of the meat mixture, then place them onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes or until done.

Add all the ingredients for the coleslaw into a mixing bowl. Stir everything until well incorporated.

In another mixing bowl, add the sweet chili sauce, rice vinegar, and mayonnaise. Stir everything until well blended. Add the mixture into the bowl with the coleslaw, then toss to coat.

Remove the meatballs from the oven, then move them into a large mixing bowl. Add 2 tbsp of the sweet chili sauce, then toss to coat.

Stuff a lettuce cup with coleslaw and 3 meatballs.

Serve and enjoy!

Yield: 4 to 6 Servings

This is a complete meal that the whole family is going to love! This Mushroom and Garlic Spaghetti Dinner is the best thing you will ever serve today! Made from simple ingredients which I’m pretty sure you already have, there’s no reason why you shouldn’t give this recipe a try! Ready in less than an hour. Enjoy!

Ingredients:

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

3 tbsp unsalted butter, divided

Freshly ground black pepper

1 lb. dried spaghetti

2 tbsp coarsely chopped fresh parsley leaves

1 lb. cremini mushrooms, sliced

1 tbsp olive oil

1/4 tsp red pepper flakes (optional)

Kosher salt

6 cloves garlic, minced

Directions:

Place a large pot on the stove and turn the heat to high. Allow the water to boil.

Add the noodles to the boiling water, then cook according to the directions on the package. Drain and set aside 3/4 cup of the pasta water for later use.

Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.

Add the mushrooms into the hot skillet, then saute for about 5 minutes or until soft. Season with salt and pepper to taste.

Add the garlic and red pepper flakes, then saute for about a minute or until aromatic.

Add the reserved pasta water into the skillet together with the cooked noodles and cheese. Toss everything until well combined. Cook for 2 more minutes or until the texture becomes thick. Dish out!

Sprinkle more cheese over each serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Mushroom and Garlic Spaghetti Dinner

Rebecca Yield: 4 to 6 Servings This is a complete meal that the whole family is going to love! This Mushroom and Garlic Spaghetti Dinner is the best thing you will… General Recipes Mushroom and Garlic Spaghetti Dinner European Print This

Serves: 4-6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

Place a large pot on the stove and turn the heat to high. Allow the water to boil.

Add the noodles to the boiling water, then cook according to the directions on the package. Drain and set aside 3/4 cup of the pasta water for later use.

Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.

Add the mushrooms into the hot skillet, then saute for about 5 minutes or until soft. Season with salt and pepper to taste.

Add the garlic and red pepper flakes, then saute for about a minute or until aromatic.

Add the reserved pasta water into the skillet together with the cooked noodles and cheese. Toss everything until well combined. Cook for 2 more minutes or until the texture becomes thick. Dish out!

Sprinkle more cheese over each serving.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 8 Servings

I love everything about this French Onion Soup. From the caramelized onions to the melted cheese, it is just pure joy! It may take you more than 6 hours to prepare and cook this but I promise you that it is worth all the time and effort! A must-try recipe indeed!

Ingredients:

¾ c Gruyere cheese, shredded

6 tbsp fresh Parmesan cheese, shredded

2 tbsp brown sugar

½ c Emmental cheese, shredded

1 tbsp Worcestershire sauce

4 sprigs fresh thyme (or 1 tsp dried thyme)

1 clove garlic, minced

8 slices dry French bread

3 large white onions, sliced

⅓ c dry sherry

1 Bay Leaf

3 tbsp butter

64 oz. beef broth (I use reduced sodium)

Directions:

Place a large non-stick pan on the stove and turn the heat to medium-low. Add butter and allow it to melt.

Add the onions and brown sugar, then cook for 20 minutes or until the onions have caramelized. Transfer them into the slow cooker together with the rest of the ingredients aside from the cheese and bread.

Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting.

Remove the bay leaf. Dish out the soup into individual bowls.

Add dry bread slices and cheese over each serving. Place them in the broiler and broil for about 3 minutes or until the top turns golden brown.

Remove from the oven.

Serve and enjoy!

Notes:

You can dry the loaf yourself. Place it in an oven preheated to 300 degrees F for about 5 minutes.

Remove from the oven and let it cool at room temperature. Slice into even pieces.

Nutrition Facts:

Calories: 367 | Carbohydrates: 44g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 920mg | Potassium: 648mg | Fiber: 2g | Sugar: 7g | Vitamin A: 361IU | Vitamin C: 4mg | Calcium: 270mg | Iron: 3mg

Crockpot French Onion Soup

Rebecca Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 8 Servings I love everything about this French Onion Soup. From the… General Recipes Crockpot French Onion Soup European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 6 hrs 6 hrs

Nutrition facts: 367 calories 12 fat

Rating: 4.0/5

( 2 voted )

Ingredients

• ¾ c Gruyere cheese, shredded
• 6 tbsp fresh Parmesan cheese, shredded
• 2 tbsp brown sugar
• ½ c Emmental cheese, shredded
• 1 tbsp Worcestershire sauce
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 clove garlic, minced
• 8 slices dry French bread
• 3 large white onions, sliced
• ⅓ c dry sherry
• 1 Bay Leaf
• 3 tbsp butter
• 64 oz. beef broth (I use reduced sodium)

Instructions

Place a large non-stick pan on the stove and turn the heat to medium-low. Add butter and allow it to melt.

Add the onions and brown sugar, then cook for 20 minutes or until the onions have caramelized. Transfer them into the slow cooker together with the rest of the ingredients aside from the cheese and bread.

Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting.

Remove the bay leaf. Dish out the soup into individual bowls.

Add dry bread slices and cheese over each serving. Place them in the broiler and broil for about 3 minutes or until the top turns golden brown.

Remove from the oven.

Serve and enjoy!

Notes

You can dry the loaf yourself. Place it in an oven preheated to 300 degrees F for about 5 minutes. Remove from the oven and let it cool at room temperature. Slice into even pieces.

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

Tender meat smothered in a delicious sauce! This Slow Cooker Beef Stroganoff is nothing but perfection! 8 hours of cooking time is so worth it once you have your first bite! You will surely enjoy this dish!

Ingredients:

8 oz. fresh mushrooms, sliced (or, 8 ounces of canned mushrooms, drained)

1 c sour cream

8 oz. of cream cheese, softened

1 recipe or packet of onion soup mix (our homemade recipe is easy!)

10.5 oz. condensed cream of mushroom soup

2½ lbs. beef stew meat

optional thickener: ½ tsp or 1 tbsp of cornstarch

optional garnish: fresh parsley or thyme

salt and black pepper to taste

Directions:

Apply cooking spray to the inside of a crockpot.

Put the onion soup mix, stew meat, mushroom slices, and cream of mushroom soup into the crockpot. Stir everything until well incorporated.

Cover and seal the crockpot, then cook everything for about 6 to 8 hours on a low setting.

Remove the cover 30 minutes before the cooking time ends, then add the softened cream cheese and sour cream. Stir until well blended. Season with salt and pepper. Dish out!

Sprinkle freshly chopped thyme or parsley over each serving to garnish.

Serve right away over rice or noodles. Enjoy!

Notes:

Combine 1 tsp of olive oil and 1/2 tsp of xanthan gum, then pour it into the crockpot. Stir until well blended. It will thicken the sauce.

Leftovers should be kept in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

You can make this ahead of time. Just make sure to finish cooking it within 3 days.

Sour cream and cream cheese should be at room temperature before using them.

Feel free to use your preferred type of cream of soup for this recipe.

Nutrition Facts:

Serving: 10 servings, Calories: 420 kcal | Carbohydrates: 7.7g | Protein: 39.4g | Fat: 26.2g | Cholesterol: 145.3mg | Sodium: 610.7mg | Fiber: 0.7g | Sugar: 3.2g

Slow Cooker Beef Stroganoff

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 10 Servings Tender meat smothered in a delicious sauce! This Slow Cooker… General Recipes Slow Cooker Beef Stroganoff European Print This

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

Nutrition facts: 420 calories 26.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz. fresh mushrooms, sliced (or, 8 ounces of canned mushrooms, drained)
• 1 c sour cream
• 8 oz. of cream cheese, softened
• 1 recipe or packet of onion soup mix (our homemade recipe is easy!)
• 10.5 oz. condensed cream of mushroom soup
• 2½ lbs. beef stew meat
• optional thickener: ½ tsp or 1 tbsp of cornstarch
• optional garnish: fresh parsley or thyme
• salt and black pepper to taste

Instructions

Apply cooking spray to the inside of a crockpot.

Put the onion soup mix, stew meat, mushroom slices, and cream of mushroom soup into the crockpot. Stir everything until well incorporated.

Cover and seal the crockpot, then cook everything for about 6 to 8 hours on a low setting.

Remove the cover 30 minutes before the cooking time ends, then add the softened cream cheese and sour cream. Stir until well blended. Season with salt and pepper. Dish out!

Sprinkle freshly chopped thyme or parsley over each serving to garnish.

Serve right away over rice or noodles. Enjoy!

Notes

Combine 1 tsp of olive oil and 1/2 tsp of xanthan gum, then pour it into the crockpot. Stir until well blended. It will thicken the sauce. Leftovers should be kept in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again. You can make this ahead of time. Just make sure to finish cooking it within 3 days. Sour cream and cream cheese should be at room temperature before using them. Feel free to use your preferred type of cream of soup for this recipe.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings

If you want a low-carb dish to eat for dinner, then this Greek Chicken Bake is one to try! The combination of all the flavors complements very well with each other to make such a delicious dish. Try it now!

Ingredients

1/2 c chopped or sliced Kalamata olives (or use black olives if you prefer)

1/2 c sliced Greek peperoncini

1/2 c cherry tomato halves

4 very large boneless, skinless chicken breasts

2 teaspoons olive oil

fresh-ground black pepper to taste

3/4 c crumbled Feta Cheese (use more or less to taste)

2 teaspoons Greek Seasoning

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Apply cooking spray to the inside of a 9×12-inch casserole dish.

Remove any fat that coats each chicken breast. Sprinkle Greek seasoning on top, then rub each to coat.

Place a large frying pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the chicken breasts into the hot pan, then sear each side for about 2 minutes or until they turn brown. Transfer them to a chopping board and allow the to cool for a few minutes.

Drain the olives and cut them as well as the tomatoes and pepperoncini.

Slice each chicken breast into 3 cuts lengthwise.

Lay the chicken breasts into the prepared casserole dish and arrange them in a single layer.

Scatter the olives, pepperoncini, tomatoes, and crumbled feta on top of the chicken breasts. Sprinkle salt and pepper to season.

Place the casserole dish in the preheated oven and bake for about 25 minutes or until the cheese turns golden brown.

Remove the Greek Chicken Bake from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Amount Per Serving: Calories: 248 | Total Fat: 13g | Saturated Fat: 5g | Unsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 1010mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 1g | Protein: 28g

GREEK CHICKEN BAKE

Rebecca Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings If you want a low-carb dish to eat for dinner, then this… General Recipes GREEK CHICKEN BAKE European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 248 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c chopped or sliced Kalamata olives (or use black olives if you prefer)
• 1/2 c sliced Greek peperoncini
• 1/2 c cherry tomato halves
• 4 very large boneless, skinless chicken breasts
• 2 teaspoons olive oil
• fresh-ground black pepper to taste
• 3/4 c crumbled Feta Cheese (use more or less to taste)
• 2 teaspoons Greek Seasoning

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Apply cooking spray to the inside of a 9x12-inch casserole dish.

Remove any fat that coats each chicken breast. Sprinkle Greek seasoning on top, then rub each to coat.

Place a large frying pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the chicken breasts into the hot pan, then sear each side for about 2 minutes or until they turn brown. Transfer them to a chopping board and allow the to cool for a few minutes.

Drain the olives and cut them as well as the tomatoes and pepperoncini.

Slice each chicken breast into 3 cuts lengthwise.

Lay the chicken breasts into the prepared casserole dish and arrange them in a single layer.

Scatter the olives, pepperoncini, tomatoes, and crumbled feta on top of the chicken breasts. Sprinkle salt and pepper to season.

Place the casserole dish in the preheated oven and bake for about 25 minutes or until the cheese turns golden brown.

Remove the Greek Chicken Bake from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.