General Recipes

Cook Time: 15 mins | Servings: 4 people

I have quite a long list of my favorite pasta dishes. But lately, I have been obsessing with this chicken Diavolo pasta. It is a spicy pasta dish that is sinfully delicious! Creamy pasta with sun-dried tomatoes, fresh baby spinach, and bow-tie pasta. It is the perfect one-pan, pasta dish for an easy and quick weeknight meal. And also great to serve to guests or on date nights!

INGREDIENTS

2 tablespoons olive oil

1 pound fresh boneless, skinless chicken breasts, cut into bite-sized pieces.

12 oz. bow tie pasta, cooked and drained

1/2 teaspoon Cayenne Pepper (adjust to personal preference)

2 teaspoons minced garlic

1/2 teaspoon crushed red pepper flakes (adjust to personal preference)

6 oz. sun-dried tomatoes, chopped

1 1/2 c. heavy cream

1 1/2 c. Parmesan cheese

1/4 c. unsalted butter

optional: Salt and pepper to taste

2 c. Fresh Baby Spinach, chopped or torn (stems removed)

How to make Chicken Diavolo Pasta

Step 1: Into bite-sized pieces, cut the chicken. Then, chop the spinach and sun-dried tomatoes. Following the package directions, cook the pasta in a large pot of salted boiling water. Drain the pasta when done.

Step 2: Add the olive oil and cayenne pepper to a large saute pan. Swirl the pan and add the chicken. Cook the chicken for about 8 minutes in the spicy oil until cooked through.

Step 3: Adjust the heat to medium-low once the chicken is completely cooked. Add the butter along with the garlic and continue to cook for another 1 to 2 minutes or until the butter has melted. Next, pour in the heavy cream and add the crushed red pepper flakes. Let everything simmer for about 5 minutes.

Step 4: Decrease the heat before adding the Parmesan cheese. Quickly stir and cook until heated through. Lastly, add the spinach and sun-dried tomatoes along with the drained pasta. Toss well.

Step 5: Serve the Chicken Diavolo Pasta right away when done. Enjoy!

NOTE:

Feel free to omit the cayenne if you do not like spicy food. Or add more for an extra kick!

Chicken Diavolo Pasta

Rebecca Cook Time: 15 mins | Servings: 4 people I have quite a long list of my favorite pasta dishes. But lately, I have been obsessing with this chicken Diavolo pasta.… General Recipes Chicken Diavolo Pasta European Print This

Serves: 4 Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil
• 1 pound fresh boneless, skinless chicken breasts, cut into bite-sized pieces.
• 12 oz. bow tie pasta, cooked and drained
• 1/2 teaspoon Cayenne Pepper (adjust to personal preference)
• 2 teaspoons minced garlic
• 1/2 teaspoon crushed red pepper flakes (adjust to personal preference)
• 6 oz. sun-dried tomatoes, chopped
• 1 1/2 c. heavy cream
• 1 1/2 c. Parmesan cheese
• 1/4 c. unsalted butter
• optional: Salt and pepper to taste
• 2 c. Fresh Baby Spinach, chopped or torn (stems removed)

Instructions

Step 1: Into bite-sized pieces, cut the chicken. Then, chop the spinach and sun-dried tomatoes. Following the package directions, cook the pasta in a large pot of salted boiling water. Drain the pasta when done.

Step 2: Add the olive oil and cayenne pepper to a large saute pan. Swirl the pan and add the chicken. Cook the chicken for about 8 minutes in the spicy oil until cooked through.

Step 3: Adjust the heat to medium-low once the chicken is completely cooked. Add the butter along with the garlic and continue to cook for another 1 to 2 minutes or until the butter has melted. Next, pour in the heavy cream and add the crushed red pepper flakes. Let everything simmer for about 5 minutes.

Step 4: Decrease the heat before adding the Parmesan cheese. Quickly stir and cook until heated through. Lastly, add the spinach and sun-dried tomatoes along with the drained pasta. Toss well.

Step 5: Serve the Chicken Diavolo Pasta right away when done. Enjoy!

Notes

Feel free to omit the cayenne if you do not like spicy food. Or add more for an extra kick!

This moist, light, and lemony cake is the perfect cake for every occasion. A beautiful cake decorated with almonds. If you do not want an overly sweet dessert, adjust the sugar to taste (I reduced the sugar to about 200 grams).

Ingredients

275 g (1 1/3 c.) caster sugar

120 g (1 stick) unsalted butter softened

1 vanilla bean, split and seeds scraped

240 g (2 1/2 c.) almond meal

4 eggs, separated and at room temperature

300 g (10 1/2 ounces) ricotta

1/4 c. lemon zest

Icing sugar, for dusting

Flaked almonds, to decorate

How to make Lemon, Ricotta, and Almond Flourless Cake

Step 1: Prepare the oven. Preheat it to 160 degrees C (fan-forced) or 325 degrees F (fan-forced). Using the baking paper, line a 20 cm round cake tin and set it aside.

Step 2: In an electric mixer, place the butter along with the 165 g caster sugar, vanilla seeds, and lemon zest. Beat for about 8 to 10 minutes or until pale and creamy, scraping down the sides of the bowl. Next, slowly add the egg yolks, a piece at a time, and beat until well combined. Then, add the almond meal and mix well until blended. Lastly, fold in the ricotta.

Step 3: In a clean bowl, beat the egg whites using a hand-held electric mixer until soft peaks form. Slowly add the rest of the sugar and beat well. Into the cake mixture, gently fold a third of the egg whites. Do the same with the remaining egg whites.

Step 4: Into the prepared cake tin, pour the mixture. Using a palette knife, smooth the tops, and decorated them with almond flakes. Place in the preheated oven and bake for about 40 to 45 minutes or until the cake is firm to the touch.

Step 5: Remove the cake from the oven and let it cool fully in the cake tin. Before serving, dust the cake with icing sugar.

Lemon, Ricotta and Almond Flourless Cake

Rebecca This moist, light, and lemony cake is the perfect cake for every occasion. A beautiful cake decorated with almonds. If you do not want an overly sweet dessert, adjust the… General Recipes Lemon, Ricotta and Almond Flourless Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 275 g (1 1/3 c.) caster sugar
• 120 g (1 stick) unsalted butter softened
• 1 vanilla bean, split and seeds scraped
• 240 g (2 1/2 c.) almond meal
• 4 eggs, separated and at room temperature
• 300 g (10 1/2 ounces) ricotta
• 1/4 c. lemon zest
• Icing sugar, for dusting
• Flaked almonds, to decorate

Instructions

Step 1: Prepare the oven. Preheat it to 160 degrees C (fan-forced) or 325 degrees F (fan-forced). Using the baking paper, line a 20 cm round cake tin and set it aside.

Step 2: In an electric mixer, place the butter along with the 165 g caster sugar, vanilla seeds, and lemon zest. Beat for about 8 to 10 minutes or until pale and creamy, scraping down the sides of the bowl. Next, slowly add the egg yolks, a piece at a time, and beat until well combined. Then, add the almond meal and mix well until blended. Lastly, fold in the ricotta.

Step 3: In a clean bowl, beat the egg whites using a hand-held electric mixer until soft peaks form. Slowly add the rest of the sugar and beat well. Into the cake mixture, gently fold a third of the egg whites. Do the same with the remaining egg whites.

Step 4: Into the prepared cake tin, pour the mixture. Using a palette knife, smooth the tops, and decorated them with almond flakes. Place in the preheated oven and bake for about 40 to 45 minutes or until the cake is firm to the touch.

Step 5: Remove the cake from the oven and let it cool fully in the cake tin. Before serving, dust the cake with icing sugar.

Prep time: 20 mins | Cook time: 18 mins | Total time: 38 mins | Servings: 36 wontons

If you are looking for a winner appetizer or snack, then you should never miss these shrimp wonton chips! These wonton chips are super easy to whip up using simple ingredients. A favorite of many, even your fussiest eaters will enjoy every bite!

My kids love these extra light and crunchy wonton chips tender shrimp. These have become one of their favorite after-school snacks. Super addictive and gone super quick! Lightly sprinkle these shrimp wonton chips with scallion for a fun, pop of color. Serve these shrimp wonton chips by themselves or with a dipping sauce like ginger sauce, etc. Enjoy them right away or make them in advance. Simply freeze and reheat at 300 degrees F oven until nice and crisp.

Ingredients

2 Eggs

1/4 c. chopped scallion, greens only

36 wontons wrap

1/8 teaspoon ginger powder

1 pound raw shrimp, peeled and finely chopped

Vegetable or corn oil for frying

1/4 teaspoon salt

1/4 teaspoon black pepper

How to make Shrimp Wonton Chips

Step 1: Heat 1-inch deep oil in a large skillet over medium heat.

Step 2: Using paper towels, pat the shrimp dry. Then, mix the shrimp with scallion, salt, pepper, ginger, and one egg.

Step 3: In a small bowl, beat the other egg. On the twelve wantons, brush and even the layer of the beaten egg. On each wonton, spread around 1 tsp of the shrimp filling.

Step 4: Into the hot oil, carefully drop about 3 to 4 wontons, shrimp-side down, and cook for about 1 to 1 1/2 minutes until the bottom of the wontons is golden. Adjust the heat accordingly, if the wontons cook too fast or too long. Flip the wontons once and fry the other side for another 15 seconds. To a cooling rack, transfer the wonton chips. Fry the rest of the wontons.

Notes:

Make sure to use small chunks of shrimp as they stick better during frying.

Do not overcrowd the pan. Fry the wontons in small batches.

Shrimp Wonton Chips

Rebecca Prep time: 20 mins | Cook time: 18 mins | Total time: 38 mins | Servings: 36 wontons If you are looking for a winner appetizer or snack, then you… General Recipes Shrimp Wonton Chips European Print This

Serves: 36 Prep Time: 20 mins Cooking Time: 18 mins 18 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Eggs
• 1/4 c. chopped scallion, greens only
• 36 wontons wrap
• 1/8 teaspoon ginger powder
• 1 pound raw shrimp, peeled and finely chopped
• Vegetable or corn oil for frying
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Step 1: Heat 1-inch deep oil in a large skillet over medium heat.

Step 2: Using paper towels, pat the shrimp dry. Then, mix the shrimp with scallion, salt, pepper, ginger, and one egg.

Step 3: In a small bowl, beat the other egg. On the twelve wantons, brush and even the layer of the beaten egg. On each wonton, spread around 1 tsp of the shrimp filling.

Step 4: Into the hot oil, carefully drop about 3 to 4 wontons, shrimp-side down, and cook for about 1 to 1 1/2 minutes until the bottom of the wontons is golden. Adjust the heat accordingly, if the wontons cook too fast or too long. Flip the wontons once and fry the other side for another 15 seconds. To a cooling rack, transfer the wonton chips. Fry the rest of the wontons.

Notes

Make sure to use small chunks of shrimp as they stick better during frying. Do not overcrowd the pan. Fry the wontons in small batches.

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

All you need to throw this elegant dish together is six simple ingredients. Whip this up any time in under thirty minutes and enjoy a restaurant-quality meal perfect for your entire family, entertaining, even date nights!

I have always loved chicken and fettuccine. It’s my favorite combination that never fails to impress everyone. And with this recipe, you’ll get both plus the impressive and irresistible creamy roasted pepper sauce. Dare to try this winner chicken fettuccine, and I’m pretty sure that this will become your newest favorite pasta and chicken dish! This simple recipe is also excellent, even without the chicken. Or you can swap chicken with shrimp and sausage, and it’ll be equally amazing!

INGREDIENTS

1 tablespoon olive oil

½ pound chicken, cut into pieces

16-ounce jar of roasted peppers

1 garlic clove, finely chopped

¼ c. chopped fresh parsley

½ c. Half&Half (or heavy cream)

grated Parmesan cheese to garnish

8 ounces fettuccine

salt and pepper

How to make Chicken Fettuccine

Step 1: Following the package directions, cook the fettuccine in a large pot of boiling water. Drain when done and rinse under cold water. Set aside.

Step 2: In the meantime, cut half of the peppers into small pieces. Into a food processor, place the remaining peppers along with the liquid from the jar. You can also a bullet blender. Blend the peppers until smooth.

Step 3: Into a large, non-stick pan, drizzle the olive oil. Place the chicken in the hot pan and sear for approximately 5 minutes over medium heat, sprinkle the chicken with some salt and pepper.

Step 4: To the pan, add the garlic and continue to cook for 30 seconds more. Then, add the chopped and blended peppers along with the half-and-half. Continue to cook for another 10 minutes, stirring often, until the sauce begins to thicken.

Step 5: Add the fettuccine to the pan, followed by parsley. Toss well and sprinkle with Parmesan cheese. Serve and enjoy!

NUTRITION FACTS:

Calories: 685 kcal, Carbohydrates: 43g, Protein: 25g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 58mg, Sodium: 235mg, Potassium: 283mg, Fiber: 2g, Sugar: 2g, Vitamin A: 150IU, Vitamin C: 0.8mg, Calcium: 40mg, Iron: 2.5mg

Chicken Fettuccine

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 All you need to throw this elegant dish together is six simple ingredients.… General Recipes Chicken Fettuccine European Print This

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

Nutrition facts: 685 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• ½ pound chicken, cut into pieces
• 16-ounce jar of roasted peppers
• 1 garlic clove, finely chopped
• ¼ c. chopped fresh parsley
• ½ c. Half&Half (or heavy cream)
• grated Parmesan cheese to garnish
• 8 ounces fettuccine
• salt and pepper

Instructions

Step 1: Following the package directions, cook the fettuccine in a large pot of boiling water. Drain when done and rinse under cold water. Set aside.

Step 2: In the meantime, cut half of the peppers into small pieces. Into a food processor, place the remaining peppers along with the liquid from the jar. You can also a bullet blender. Blend the peppers until smooth.

Step 3: Into a large, non-stick pan, drizzle the olive oil. Place the chicken in the hot pan and sear for approximately 5 minutes over medium heat, sprinkle the chicken with some salt and pepper.

Step 4: To the pan, add the garlic and continue to cook for 30 seconds more. Then, add the chopped and blended peppers along with the half-and-half. Continue to cook for another 10 minutes, stirring often, until the sauce begins to thicken.

Step 5: Add the fettuccine to the pan, followed by parsley. Toss well and sprinkle with Parmesan cheese. Serve and enjoy!

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

This fancy and indulgent pasta dish is incredibly easy to whip up and ready in under thirty minutes. A restaurant-quality dish with spaghetti and shrimp tossed in a luscious Red Wine Tomato Sauce dish. Perfect for an elegant weeknight meal, entertaining, and even date nights!

Ingredients

1 tbsp olive oil

1 pound shrimp, peeled

⅛ tsp red pepper flakes

Salt and Pepper for seasoning

Red Wine Sauce:

½ onion, chopped

6 cloves garlic

1 tbsp olive oil

28 ounces diced tomatoes (1 can)

½ c. tomato puree (from the can)

½ c. red wine (such as Chianti)

1 tsp Italian seasoning

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

½ c. fresh basil leaves

Pasta:

½ c. Parmesan Cheese

8 oz. Spaghetti

How to make Garlic Shrimp Pasta in Red Wine Tomato Sauce

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the hot oil and generously season with salt, black pepper, and red pepper flakes. Cook the shrimps for approximately 2 minutes, flipping once, until just cooked. To a large plate, transfer the shrimps.

Step 2: To make the sauce, heat 1 tbsp olive oil in a large skillet over medium heat. Then, add the onion and garlic. Cook until the onion is translucent and the garlic is aromatic. Next, add the tomato puree and continue to cook for a minute more. Then, add the diced tomatoes and pour in the wine. Bring everything to a boil before adding the basil, garlic powder, onion powder, Italian seasoning, and salt. Adjust the heat to low and let the sauce simmer.

Step 3: In the meantime, cook the spaghetti following the package directions. Drain well when done and set aside.

Step 4: To assemble, toss the spaghetti and shrimp into the simmering red wine tomato sauce until well coated.

Step 5: To serve, garnish the pasta with Parmesan cheese. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 464, Calories from Fat 81, Fat 9g14%, Saturated Fat 2g13%, Cholesterol 294mg98%, Sodium 2127mg92%, Potassium 859mg25%, Carbohydrates 55g18%, Fiber 3g13%, Sugar 7g8%, Protein 38g76%, Vitamin A 1485IU30%, Vitamin C 68.3 mg83%, Calcium 368mg37%, Iron 5.3 mg29%

Garlic Shrimp Pasta in Red Wine Tomato Sauce

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 This fancy and indulgent pasta dish is incredibly easy to whip up and… General Recipes Garlic Shrimp Pasta in Red Wine Tomato Sauce European Print This

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

Nutrition facts: 464 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 1 pound shrimp, peeled
• ⅛ tsp red pepper flakes
• Salt and Pepper for seasoning
• Red Wine Sauce:
• ½ onion, chopped
• 6 cloves garlic
• 1 tbsp olive oil
• 28 ounces diced tomatoes (1 can)
• ½ c. tomato puree (from the can)
• ½ c. red wine (such as Chianti)
• 1 tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ c. fresh basil leaves
• Pasta:
• ½ c. Parmesan Cheese
• 8 oz. Spaghetti

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the hot oil and generously season with salt, black pepper, and red pepper flakes. Cook the shrimps for approximately 2 minutes, flipping once, until just cooked. To a large plate, transfer the shrimps.

Step 2: To make the sauce, heat 1 tbsp olive oil in a large skillet over medium heat. Then, add the onion and garlic. Cook until the onion is translucent and the garlic is aromatic. Next, add the tomato puree and continue to cook for a minute more. Then, add the diced tomatoes and pour in the wine. Bring everything to a boil before adding the basil, garlic powder, onion powder, Italian seasoning, and salt. Adjust the heat to low and let the sauce simmer.

Step 3: In the meantime, cook the spaghetti following the package directions. Drain well when done and set aside.

Step 4: To assemble, toss the spaghetti and shrimp into the simmering red wine tomato sauce until well coated.

Step 5: To serve, garnish the pasta with Parmesan cheese. Enjoy!

PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1-HR | YIELD: 6–8 (nutrition is for 8)

Enjoy summer all year round with this impressively delicious crustless sweet corn and zucchini pie. Incredibly easy to throw together and one of the best recipes to use summer produce. Perfect for even your picky eaters, this cheesy vegetarian pie is guaranteed to be a huge hit always!

INGREDIENTS

4 eggs, beaten

4 tbsp butter

2 large zucchini, sliced very thinly (about 4 c.)

2 ears of sweet corn

8 oz. sliced mushrooms

half of a yellow onion, diced

12 oz. shredded cheese (I used both Mozzarella and Swiss)

1 tsp dried oregano

1 tbsp dried basil

1/2 tsp salt

How to make Sweet Corn And Zucchini Pie

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

Step 2: In a large, deep skillet, melt the butter over medium-high heat. Once the butter has melted, add the onions to the skillet along with the zucchini and mushrooms. In the meantime, cut the corn kernels off the cob, then add them to the skillet. Saute for about 5 to 10 minutes until the veggies have softened. Once done, take off the heat.

Step 3: Stir in the basil, oregano, salt, cheese, and the beaten eggs once the veggie mixture has cooled for a couple of minutes.

Step 4: Using the parchment paper, line an 8-inch or large pie pan or simply grease the pan using a nonstick spray. Pour the mixture into the prepared pan. On top, arrange the slices of zucchini (lay them flat) and sprinkle with a little more cheese.

Step 5: Tent the pie with a greased foil and place it in the preheated oven. Bake for about 20 minutes. Uncover and continue to bake for 5 minutes more until the top is brown. Remove from the oven when done and allow the pie to cool for about 10 to 15 minutes before slicing. Serve garnished with some fresh herbs such as parsley and cilantro. Enjoy!

Nutrition Facts:

Calories Per Serving: 235, Total Fat 15.6g 20%, Cholesterol 135.5mg 45%, Sodium 456.7mg 20%, Total Carbohydrate 9.3g 3%, Dietary Fiber 1.9g 7%, Sugars 4.6g, Protein 16.2g 32%, Vitamin A 152.8µg 17%, Vitamin C 16.8mg 19%, Iron 1.7mg 9%, Potassium 449.7mg 10%, Phosphorus 323.6mg 26%

Sweet Corn And Zucchini Pie

Rebecca PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1-HR | YIELD: 6–8 (nutrition is for 8) Enjoy summer all year round with this impressively delicious crustless… General Recipes Sweet Corn And Zucchini Pie European Print This

Serves: 6-8 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 235 calories 15.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 eggs, beaten
• 4 tbsp butter
• 2 large zucchini, sliced very thinly (about 4 c.)
• 2 ears of sweet corn
• 8 oz. sliced mushrooms
• half of a yellow onion, diced
• 12 oz. shredded cheese (I used both Mozzarella and Swiss)
• 1 tsp dried oregano
• 1 tbsp dried basil
• 1/2 tsp salt

Instructions

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

Step 2: In a large, deep skillet, melt the butter over medium-high heat. Once the butter has melted, add the onions to the skillet along with the zucchini and mushrooms. In the meantime, cut the corn kernels off the cob, then add them to the skillet. Saute for about 5 to 10 minutes until the veggies have softened. Once done, take off the heat.

Step 3: Stir in the basil, oregano, salt, cheese, and the beaten eggs once the veggie mixture has cooled for a couple of minutes.

Step 4: Using the parchment paper, line an 8-inch or large pie pan or simply grease the pan using a nonstick spray. Pour the mixture into the prepared pan. On top, arrange the slices of zucchini (lay them flat) and sprinkle with a little more cheese.

Step 5: Tent the pie with a greased foil and place it in the preheated oven. Bake for about 20 minutes. Uncover and continue to bake for 5 minutes more until the top is brown. Remove from the oven when done and allow the pie to cool for about 10 to 15 minutes before slicing. Serve garnished with some fresh herbs such as parsley and cilantro. Enjoy!

PREP TIME: 35 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1 HR 5 MINS | YIELD: 8 Servings

It is squash season, and I am planning on making my family’s favorite chicken pot pie spaghetti squash casserole. It’s incredibly delicious and a low-carb version of your favorite chicken pot pie.

INGREDIENTS

2 c. shredded chicken (or turkey)

5 c. cooked spaghetti squash

4 garlic cloves, chopped

3/4 c. diced onion

2 c. frozen peas and carrots

4 tbsp of flour

4 tbsp of butter

2 c. whole milk

10 oz. button mushrooms, sliced

1 tsp poultry seasoning

1/2 c. grated Parmesan cheese, divided

1 tsp fresh rosemary, chopped

1/4 Panko breadcrumbs

1 tsp salt

Fresh black pepper to taste

HOW TO MAKE CHICKEN POT PIE SPAGHETTI SQUASH CASSEROLE

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: In a large skillet, melt the butter over medium-low heat. Once the butter has melted, add the onions and cook for about 10 minutes, stirring often until the onions have softened. Next, stir in the garlic and continue to cook for a minute more.

Step 3: To the skillet, add the mushrooms along with salt, pepper, poultry seasoning, and rosemary. Cook for another 5 minutes or until the mushrooms are browned. Then, stir in the frozen peas along with the carrots. Whisk in the flour and cook further (for a minute more) before gradually pouring in the milk.

Step 4: Scrape up the bottom of the skillet using a wooden spoon, then whisk in the milk. Simmer the filling for about 3 to 4 minutes until the mixture has thickened.

Step 5: Add the chicken to the skillet, followed by 1/4 c. Parmesan cheese. Take the skillet off the heat and adjust the seasoning according to taste.

Step 6: Into a large bowl with the cooked spaghetti squash, pour the filling. Gently stir and transfer everything into a greased 9 x 13-inch baking dish. Sprinkle the rest of the Parmesan and bread crumbs on top.

Step 7: Place in the preheated oven and bake for about 30 minutes. Then, set the oven to broil for 3 to 4 minutes to brown the top even more.

CHICKEN POT PIE SPAGHETTI SQUASH CASSEROLE

Rebecca PREP TIME: 35 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1 HR 5 MINS | YIELD: 8 Servings It is squash season, and I am planning on making… General Recipes CHICKEN POT PIE SPAGHETTI SQUASH CASSEROLE European Print This

Serves: 8 Prep Time: 35 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c. shredded chicken (or turkey)
• 5 c. cooked spaghetti squash
• 4 garlic cloves, chopped
• 3/4 c. diced onion
• 2 c. frozen peas and carrots
• 4 tbsp of flour
• 4 tbsp of butter
• 2 c. whole milk
• 10 oz. button mushrooms, sliced
• 1 tsp poultry seasoning
• 1/2 c. grated Parmesan cheese, divided
• 1 tsp fresh rosemary, chopped
• 1/4 Panko breadcrumbs
• 1 tsp salt
• Fresh black pepper to taste

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: In a large skillet, melt the butter over medium-low heat. Once the butter has melted, add the onions and cook for about 10 minutes, stirring often until the onions have softened. Next, stir in the garlic and continue to cook for a minute more.

Step 3: To the skillet, add the mushrooms along with salt, pepper, poultry seasoning, and rosemary. Cook for another 5 minutes or until the mushrooms are browned. Then, stir in the frozen peas along with the carrots. Whisk in the flour and cook further (for a minute more) before gradually pouring in the milk.

Step 4: Scrape up the bottom of the skillet using a wooden spoon, then whisk in the milk. Simmer the filling for about 3 to 4 minutes until the mixture has thickened.

Step 5: Add the chicken to the skillet, followed by 1/4 c. Parmesan cheese. Take the skillet off the heat and adjust the seasoning according to taste.

Step 6: Into a large bowl with the cooked spaghetti squash, pour the filling. Gently stir and transfer everything into a greased 9 x 13-inch baking dish. Sprinkle the rest of the Parmesan and bread crumbs on top.

Step 7: Place in the preheated oven and bake for about 30 minutes. Then, set the oven to broil for 3 to 4 minutes to brown the top even more.

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 4

Easily throw together this outstanding Spinach Madeline with this easy recipe. An impressive twist on the traditional creamed spinach with a kick. Enjoy this Spinach Madeline with any of your meals for a complete weeknight dinner that everyone will love!

Ingredients

2 tbsp extra virgin olive oil

12 ounces frozen chopped spinach, cooked and drained (with drained liquid reserved)

2 tbsp unbleached all-purpose flour

1 small onion, chopped finely (about ½ c.)

½ c. milk

1 tsp Worcestershire sauce

¼ c. spinach cooking liquid

¾ tsp celery salt

¾ tsp garlic salt

¼ c pepperjack cheese, for topping

¾ c. pepper jack cheese

Kosher salt, to taste

½ tsp freshly ground black pepper

How to make Spinach Madeline

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using nonstick cooking spray, grease a 1.5-quart baking dish, and set aside.

Step 2: In a microwave-safe container, place the uncooked frozen spinach and cook without extra liquid. Strain the cooked spinach over a bowl or a liquid measuring cup. Set the cooking liquid aside.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the onion to the skillet once the oil is simmering. Cook until softened, stirring constantly.

Step 4: Stir the measured flour into the onions until the onions are coated. Cook for a couple of minutes until the flour starts to turn golden brown.

Step 5: Gradually pour in the milk followed by the spinach liquid while constantly stirring until the sauce has thickened. Then, add the Worcestershire along with the celery salt, garlic salt, and black pepper. Adjust the kosher salt according to taste.

Step 6: Take the pan off the heat. Quickly add in 3/4 c pepper jack cheese and the cooked, drained spinach. Stir well and pour everything into the prepared baking dish. On top, sprinkle the extra pepper jack.

Step 7: Place in the preheated oven and bake for about 30 to 40 minutes or until the cheese has browned.

Step 8: Serve the Spinach Madeline right away. Enjoy!

Notes:

Easily double or triple the recipe if feeding a huge crowd.

To make this Spinach Madeline in advance, prep as directed and transfer the dish into the prepared baking dish. DO NOT BAKE instead cover and store in the fridge for 1 to 2 days. Once ready to serve, simply bake as directed.

Nutrition Facts:

YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 236 | TOTAL FAT: 17g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 9g | CHOLESTEROL: 30mg | SODIUM: 955mg | CARBOHYDRATES: 11g | FIBER: 3g | SUGAR: 1g | PROTEIN: 12g

Spinach Madeline

Rebecca Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 4 Easily throw together this outstanding Spinach Madeline with this easy recipe. An impressive… General Recipes Spinach Madeline European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 236 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp extra virgin olive oil
• 12 ounces frozen chopped spinach, cooked and drained (with drained liquid reserved)
• 2 tbsp unbleached all-purpose flour
• 1 small onion, chopped finely (about ½ c.)
• ½ c. milk
• 1 tsp Worcestershire sauce
• ¼ c. spinach cooking liquid
• ¾ tsp celery salt
• ¾ tsp garlic salt
• ¼ c pepperjack cheese, for topping
• ¾ c. pepper jack cheese
• Kosher salt, to taste
• ½ tsp freshly ground black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using nonstick cooking spray, grease a 1.5-quart baking dish, and set aside.

Step 2: In a microwave-safe container, place the uncooked frozen spinach and cook without extra liquid. Strain the cooked spinach over a bowl or a liquid measuring cup. Set the cooking liquid aside.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the onion to the skillet once the oil is simmering. Cook until softened, stirring constantly.

Step 4: Stir the measured flour into the onions until the onions are coated. Cook for a couple of minutes until the flour starts to turn golden brown.

Step 5: Gradually pour in the milk followed by the spinach liquid while constantly stirring until the sauce has thickened. Then, add the Worcestershire along with the celery salt, garlic salt, and black pepper. Adjust the kosher salt according to taste.

Step 6: Take the pan off the heat. Quickly add in 3/4 c pepper jack cheese and the cooked, drained spinach. Stir well and pour everything into the prepared baking dish. On top, sprinkle the extra pepper jack.

Step 7: Place in the preheated oven and bake for about 30 to 40 minutes or until the cheese has browned.

Step 8: Serve the Spinach Madeline right away. Enjoy!

Notes

Easily double or triple the recipe if feeding a huge crowd. To make this Spinach Madeline in advance, prep as directed and transfer the dish into the prepared baking dish. DO NOT BAKE instead cover and store in the fridge for 1 to 2 days. Once ready to serve, simply bake as directed.

PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | YIELD: 4 people

This amazing one-pot Italian braised chicken is a must-try. Tender and juicy chicken braised in a delicious tomato and basil sauce. If you are looking for an incredible weeknight meal that’s excellent for the entire family, then you should not miss this easy recipe!

You’ll fall in love not only with the taste but with the aroma of this incredible dish. Enjoy this delicious and hearty Italian Braised Chicken any time with this extremely simple recipe!

Ingredients

2 tbsp olive oil

1 pound (0.4 kg) of chicken thighs

14 ounces (400 grams) half can of a 28 ounces (800 grams) can of whole peeled tomatoes

salt

ground black pepper

1 c. diced onion (1/2 onion)

10 fresh Italian basil leaves, chopped

1 tsp brown sugar

3 cloves garlic, minced

1 tbsp chopped Italian parsley for garnishing

salt to taste

How to make Italian Braised Chicken

Step 1: Using water, rinse the chicken thighs and pat dry using paper towels. On both sides, season the chicken thighs with salt and pepper.

Step 2: In a food processor, puree the tomatoes.

Step 3: Once an Xtreme braiser over high heat is already hot, lay the chicken thighs on the braiser, skin-side-down. Cook the chicken until both sides are brown. Set the chicken aside, saving the juice from the chicken.

Step 4: Adjust the heat to medium and drizzle olive oil on the braiser. Add the onion and garlic. Cook for a few minutes or until the diced onion has softened, stirring often. Then, add the tomato puree along with the basil. Stir well.

Step 5: To the braiser, return the chicken with the juice. Put the lid on and simmer for about 15 to 20 minutes over low heat or until the chicken is tender. Stir in the salt and brown sugar.

Step 6: Serve the Italian braised chicken right away garnished with some parsley. Enjoy!

NUTRITION FACTS:

Serving Size: 4 people
Amount Per Serving: Calories 352, Total Fat 26g, Saturated Fat 6g, Cholesterol 111mg, Sodium 95mg, Carbohydrates 10g, Fiber 2g, Sugar 5g, Protein 20g

Italian Braised Chicken

Rebecca PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | YIELD: 4 people This amazing one-pot Italian braised chicken is a must-try. Tender and juicy chicken… General Recipes Italian Braised Chicken European Print This

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

Nutrition facts: 352 calories 26 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 1 pound (0.4 kg) of chicken thighs
• 14 ounces (400 grams) half can of a 28 ounces (800 grams) can of whole peeled tomatoes
• salt
• ground black pepper
• 1 c. diced onion (1/2 onion)
• 10 fresh Italian basil leaves, chopped
• 1 tsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp chopped Italian parsley for garnishing
• salt to taste

Instructions

Step 1: Using water, rinse the chicken thighs and pat dry using paper towels. On both sides, season the chicken thighs with salt and pepper.

Step 2: In a food processor, puree the tomatoes.

Step 3: Once an Xtreme braiser over high heat is already hot, lay the chicken thighs on the braiser, skin-side-down. Cook the chicken until both sides are brown. Set the chicken aside, saving the juice from the chicken.

Step 4: Adjust the heat to medium and drizzle olive oil on the braiser. Add the onion and garlic. Cook for a few minutes or until the diced onion has softened, stirring often. Then, add the tomato puree along with the basil. Stir well.

Step 5: To the braiser, return the chicken with the juice. Put the lid on and simmer for about 15 to 20 minutes over low heat or until the chicken is tender. Stir in the salt and brown sugar.

Step 6: Serve the Italian braised chicken right away garnished with some parsley. Enjoy!

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 6

Everything we love about enchilada in a squash casserole! I never hesitated to make this green chili enchilada spaghetti squash casserole because I know that my family will love this including my picky eaters. I put the mixture back into the squash shell to make it more fun for the kids, but you can dump everything into a casserole dish.

Ingredients

Spaghetti Squash:

1 tablespoon extra virgin olive oil

salt and pepper

1 spaghetti squash, cut in half with seeds removed

Chicken Mixture:

1 large onion, diced

1 lb chicken tenders

1 10-ounces can of green enchilada sauce

2 4-ounces cans of diced green chilis

1/3 c. sour cream

salt and pepper

Final:

cilantro coarsely chopped

2 c. Mexican blend cheese

Tapatio to taste

How to make Green Chili Enchilada Spaghetti Squash Casserole

Spaghetti Squash:

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

Step 2: Using foil or parchment paper, line a cookie sheet.

Step 3: Over the cleaned spaghetti squash halves, drizzle the olive oil and sprinkle with salt and pepper. Then, place onto the prepared cookie sheet, oil-side-down. Pop in the preheated oven and bake for about 45 minutes.

Chicken Mixture:

Step 4: Heat the oil in a skillet over medium-high heat. After drying the chicken tenders, sprinkle them with salt and pepper. Once the oil is hot, add the chicken tenders to the skillet and cook for about 5 minutes. Then, add the onions and continue to cook for another 3 minutes until translucent.

Step 5: To the skillet with the chicken tenders and onions, add the green chilis and green enchilada sauce. Let everything simmer for about 30 minutes or until reduced, stirring often. Shred the chicken using forks, then stir in the sour cream.

To assemble:

Step 6: Once done, take the squash off the oven and let it cool for about 10 minutes.

Step 7: After 10 minutes, scrape the spaghetti squash using a fork into a large bowl.

Step 8: To the bowl with the spaghetti squash, add the chicken mixture and stir well. You can either put the mixture back into the spaghetti squash shells or a casserole dish. On top, sprinkle the cheese.

Step 9: On a low broiler, bake the casserole for about 8 minutes or until the cheese has melted or slightly browned.

Step 10: Serve the casserole right away with cilantro and a sprinkle of Tapatio. Enjoy!

Green Chili Enchilada Spaghetti Squash Casserole

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 6 Everything we love about enchilada in a squash casserole! I never… General Recipes Green Chili Enchilada Spaghetti Squash Casserole European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Spaghetti Squash:
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1 spaghetti squash, cut in half with seeds removed
• Chicken Mixture:
• 1 large onion, diced
• 1 lb chicken tenders
• 1 10-ounces can of green enchilada sauce
• 2 4-ounces cans of diced green chilis
• 1/3 c. sour cream
• salt and pepper
• Final:
• cilantro coarsely chopped
• 2 c. Mexican blend cheese
• Tapatio to taste

Instructions

Spaghetti Squash:

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

Step 2: Using foil or parchment paper, line a cookie sheet.

Step 3: Over the cleaned spaghetti squash halves, drizzle the olive oil and sprinkle with salt and pepper. Then, place onto the prepared cookie sheet, oil-side-down. Pop in the preheated oven and bake for about 45 minutes.

Chicken Mixture:

Step 4: Heat the oil in a skillet over medium-high heat. After drying the chicken tenders, sprinkle them with salt and pepper. Once the oil is hot, add the chicken tenders to the skillet and cook for about 5 minutes. Then, add the onions and continue to cook for another 3 minutes until translucent.

Step 5: To the skillet with the chicken tenders and onions, add the green chilis and green enchilada sauce. Let everything simmer for about 30 minutes or until reduced, stirring often. Shred the chicken using forks, then stir in the sour cream.

To assemble:

Step 6: Once done, take the squash off the oven and let it cool for about 10 minutes.

Step 7: After 10 minutes, scrape the spaghetti squash using a fork into a large bowl.

Step 8: To the bowl with the spaghetti squash, add the chicken mixture and stir well. You can either put the mixture back into the spaghetti squash shells or a casserole dish. On top, sprinkle the cheese.

Step 9: On a low broiler, bake the casserole for about 8 minutes or until the cheese has melted or slightly browned.

Step 10: Serve the casserole right away with cilantro and a sprinkle of Tapatio. Enjoy!