General Recipes

Prep Time: 15 mins | Cook Time: 3 hrs | Total Time: 3 hrs 15 mins | Yield: 4 Servings

Slow-cooked to perfection for more than 3 hours, this Bacon, Garlic Chicken Breast is simply the best! You only need 4 ingredients for this recipe. Chicken, bacon, garlic, and brown sugar! That’s it! Do not wait another minute not knowing how delicious this is! This recipe can yield up to 4 servings. Make sure to double the ingredients if you are serving more than that. Enjoy!

Ingredients:

1/3 c brown sugar

8-12 slices of bacon

4 chicken breasts, boneless and skinless

2 tsp garlic, minced (about 2 cloves)

Optional:

1/2 tsp salt, or to taste

fresh parsley, chopped, for garnish

1/4 tsp black pepper, freshly ground or to taste

Directions:

Add minced garlic, pepper, salt, and brown sugar into a mixing bowl. Stir everything to combine.

Season the chicken breasts by rubbing each with the seasonings. Wrap each with 2 slices of bacon and place them into your crockpot. Arrange them in a single layer.

Add the rest of the seasonings over the chicken.

Cover and seal the pot, then cook everything for about 3 hours on a low setting or until done.

Remove from the crockpot and transfer them onto a clean serving plate. Allow them to cool for a few minutes before serving.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

Make sure to thaw the chicken entirely before cooking.

The chicken is done cooking when it registers to about 165 degrees F.

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

Feel free to use chicken thighs in this recipe. You just have to cook them for 5 hours on a low setting.

Nutrition Facts:

Calories 405 | Calories from Fat 108 | Fat 12g 18% | Saturated Fat 3g 15% | Cholesterol 160mg 53% | Sodium 833mg 35% | Potassium 941mg 27% | Carbohydrates 19g 6% | Sugar 18g 20% | Protein 54g 108% | Vitamin A 68IU 1% | Vitamin C 3mg 4% | Calcium 29mg 3% | Iron 1mg 6%

Slow Cooker Bacon Garlic Chicken Breast

Rebecca Prep Time: 15 mins | Cook Time: 3 hrs | Total Time: 3 hrs 15 mins | Yield: 4 Servings Slow-cooked to perfection for more than 3 hours, this Bacon,… General Recipes Slow Cooker Bacon Garlic Chicken Breast European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 405 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 c brown sugar
• 8-12 slices of bacon
• 4 chicken breasts, boneless and skinless
• 2 tsp garlic, minced (about 2 cloves)
• Optional:
• 1/2 tsp salt, or to taste
• fresh parsley, chopped, for garnish
• 1/4 tsp black pepper, freshly ground or to taste

Instructions

Add minced garlic, pepper, salt, and brown sugar into a mixing bowl. Stir everything to combine.

Season the chicken breasts by rubbing each with the seasonings. Wrap each with 2 slices of bacon and place them into your crockpot. Arrange them in a single layer.

Add the rest of the seasonings over the chicken.

Cover and seal the pot, then cook everything for about 3 hours on a low setting or until done.

Remove from the crockpot and transfer them onto a clean serving plate. Allow them to cool for a few minutes before serving.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes

Make sure to thaw the chicken entirely before cooking. The chicken is done cooking when it registers to about 165 degrees F. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Feel free to use chicken thighs in this recipe. You just have to cook them for 5 hours on a low setting.

Prep Time: 5 mins | Cook Time: 3 hrs | Total Time: 3 hrs 5 mins | Yield: 8 Sandwiches

These Chicken Bacon Ranch Sandwiches are perfect to serve on any occasion! With all these simple ingredients which I’m pretty sure you already have; you can have the most satisfying treats today! From the chicken to the toasted hoagie rolls, you will be so glad that you tried this recipe. Enjoy!

Ingredients:

1 tsp garlic powder

1 packet ranch seasoning

8 slices cheddar cheese

3 chicken breasts, boneless, skinless

8 slices bacon, crumbled

1 c cheddar cheese

8 hoagie rolls

16 oz. cream cheese 2 boxes

Directions:

In the slow cooker, add ranch seasoning, garlic powder, chicken, cheddar cheese, and cream cheese. Stir just until combined.

Cover and seal the slow cooker, then cook everything for about 7 to 8 hours on a low setting or 3 to 4 hours on a high setting.

To Toast the Hoagie Rolls:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Line the inside of a baking sheet with parchment paper.

Brush each hoagie roll with butter, then place them onto the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the rolls for about 5 to 10 minutes or until they turn golden brown.

Remove the toasted hoagie roll from the oven.

To Serve:

Top each hoagie roll with chicken, crumbled bacon, and cheddar cheese.

Serve and enjoy!

Notes:

I highly suggest using chicken breast for this recipe. I do not recommend chicken thighs because of the fat.

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

Nutrition Facts:

Calories: 508 kcal | Carbohydrates: 3g | Protein: 33g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 163mg | Sodium: 846mg | Potassium: 533mg | Sugar: 1g | Vitamin A: 935IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg

Slow Cooker Chicken Bacon Ranch Sandwiches

Rebecca Prep Time: 5 mins | Cook Time: 3 hrs | Total Time: 3 hrs 5 mins | Yield: 8 Sandwiches These Chicken Bacon Ranch Sandwiches are perfect to serve on… General Recipes Slow Cooker Chicken Bacon Ranch Sandwiches European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 508 calories 39 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp garlic powder
• 1 packet ranch seasoning
• 8 slices cheddar cheese
• 3 chicken breasts, boneless, skinless
• 8 slices bacon, crumbled
• 1 c cheddar cheese
• 8 hoagie rolls
• 16 oz. cream cheese 2 boxes

Instructions

In the slow cooker, add ranch seasoning, garlic powder, chicken, cheddar cheese, and cream cheese. Stir just until combined.

Cover and seal the slow cooker, then cook everything for about 7 to 8 hours on a low setting or 3 to 4 hours on a high setting.

To Toast the Hoagie Rolls:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Line the inside of a baking sheet with parchment paper.

Brush each hoagie roll with butter, then place them onto the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the rolls for about 5 to 10 minutes or until they turn golden brown.

Remove the toasted hoagie roll from the oven.

To Serve:

Top each hoagie roll with chicken, crumbled bacon, and cheddar cheese.

Serve and enjoy!

Notes

I highly suggest using chicken breast for this recipe. I do not recommend chicken thighs because of the fat. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

This Chicken Stroganoff is total comfort food! You will not feel guilty at all even if you eat a lot of this because it is low in calories and fat! A must-try recipe indeed. Enjoy!

Ingredients:

2 garlic cloves, minced

300 grams | 10 ounces white mushrooms, sliced

1 tablespoon flour

600 grams / 1.2-pound chicken breasts (mini chicken breasts/chicken tenders)

Low-calorie cooking spray (I used Fry Light)

150 grams | ⅔ c fat-free Quark cheese

500 ml | 2 c beef stock, from a stock cube

1 teaspoon Worcestershire sauce

1 onion, finely diced

1 tablespoon Dijon mustard

2 tablespoons chopped parsley

Salt and pepper

To serve

Chopped parsley to garnish

pasta, rice, mashed potatoes

Directions:

Sprinkle salt and pepper over the chicken breasts, then toss to coat.

Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then sear each side for about 3 minutes. Add a bit of stock if the chicken breasts get too dry. Transfer them onto a clean plate.

In the same skillet, add a bit of beef stock and scrape the bottom to get the browned bits. Put the onions and cook for about 5 minutes or until soft.

Add the garlic and sauté until aromatic.

Add the mushrooms and sauté until soft.

Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Add the rest of the beef stock, then stir until well blended. Simmer for a few minutes.

Add the Quark, mustard, and Worcestershire sauce. Stir until well blended. Reduce the heat to low and cook for 3 more minutes.

Put the chicken breasts back into the skillet, then toss to coat. Cook for 5 more minutes.

Stir in the freshly chopped parsley. Taste and add more seasonings if needed. Remove from the heat.

Serve and enjoy!

Notes:

Serve this over rice or pasta.

I used small cuts of chicken breasts for this recipe.

Leftovers should be kept in the fridge.

Nutrition Facts:

Calories: 256 kcal | Carbohydrates: 11g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 500mg | Potassium: 1087mg | Fiber: 1g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 8.4mg | Calcium: 29mg | Iron: 1.7mg

Chicken Stroganoff | Slimming Friendly

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings This Chicken Stroganoff is total comfort food! You will not feel guilty… General Recipes Chicken Stroganoff | Slimming Friendly European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 256 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 garlic cloves, minced
• 300 grams | 10 ounces white mushrooms, sliced
• 1 tablespoon flour
• 600 grams / 1.2-pound chicken breasts (mini chicken breasts/chicken tenders)
• Low-calorie cooking spray (I used Fry Light)
• 150 grams | ⅔ c fat-free Quark cheese
• 500 ml | 2 c beef stock, from a stock cube
• 1 teaspoon Worcestershire sauce
• 1 onion, finely diced
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped parsley
• Salt and pepper
• To serve
• Chopped parsley to garnish
• pasta, rice, mashed potatoes

Instructions

Sprinkle salt and pepper over the chicken breasts, then toss to coat.

Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then sear each side for about 3 minutes. Add a bit of stock if the chicken breasts get too dry. Transfer them onto a clean plate.

In the same skillet, add a bit of beef stock and scrape the bottom to get the browned bits. Put the onions and cook for about 5 minutes or until soft.

Add the garlic and sauté until aromatic.

Add the mushrooms and sauté until soft.

Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Add the rest of the beef stock, then stir until well blended. Simmer for a few minutes.

Add the Quark, mustard, and Worcestershire sauce. Stir until well blended. Reduce the heat to low and cook for 3 more minutes.

Put the chicken breasts back into the skillet, then toss to coat. Cook for 5 more minutes.

Stir in the freshly chopped parsley. Taste and add more seasonings if needed. Remove from the heat.

Serve and enjoy!

Notes

Serve this over rice or pasta. I used small cuts of chicken breasts for this recipe. Leftovers should be kept in the fridge.

Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 10 Servings

This recipe was made easy with the help of a slow cooker! You will not be disappointed with this dish at all! Refried beans for dinner? Yes, please! Ready in just about 6 hours. Enjoy!

Ingredients:

2 garlic cloves, peeled

4 chicken bouillon cubes

1 pound pinto beans

1/8 teaspoon cayenne pepper

6 c water

1 sweet yellow onion

1/2 c salted butter (wait to add this at the end)

2 tablespoons cooking oil

Directions:

You can soak the beans overnight if you prefer.

Drain the beans and remove any unwanted things like small rocks.

Cut the onion into quarters.

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

Add the sliced onions into the hot skillet, then sauté for a few minutes until all sides turn a bit brown.

Place the beans into the slow cooker and spread them evenly.

Transfer the cooked onions over the beans to the slow cooker.

Add water, cayenne pepper, garlic, and chicken bouillon cubes into the slow cooker. Stir a bit.

Cover and seal the slow cooker, then cook the dish for about 5 hours on a high setting or 10 hours on a low setting.

Reserve a bit of the broth from the slow cooker for later use.

Stir in the butter, then blend everything with an immersion blender.

If the texture becomes too thick, add the reserved broth and stir until smooth.

Serve and enjoy!

Notes:

Instant Pot:

Press the “Sauté” button on your Instant Pot, then add oil and allow it to become hot.

Add the onions and sauté until brown. Stir in the rest of the ingredients aside from the butter. Cook for about 35 minutes on a high setting.

Do a natural release of the pressure, then stir in the butter.

Serve and enjoy!

Nutrition Facts:

Calories: 188 kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 474mg | Potassium: 242mg | Fiber: 4g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 2.1mg | Calcium: 39mg | Iron: 1mg

Slow Cooker Refried Beans

Rebecca Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 10 Servings This recipe was made easy with the help of a… General Recipes Slow Cooker Refried Beans European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 6 hrs 6 hrs

Nutrition facts: 188 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 garlic cloves, peeled
• 4 chicken bouillon cubes
• 1 pound pinto beans
• 1/8 teaspoon cayenne pepper
• 6 c water
• 1 sweet yellow onion
• 1/2 c salted butter (wait to add this at the end)
• 2 tablespoons cooking oil

Instructions

You can soak the beans overnight if you prefer.

Drain the beans and remove any unwanted things like small rocks.

Cut the onion into quarters.

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

Add the sliced onions into the hot skillet, then sauté for a few minutes until all sides turn a bit brown.

Place the beans into the slow cooker and spread them evenly.

Transfer the cooked onions over the beans to the slow cooker.

Add water, cayenne pepper, garlic, and chicken bouillon cubes into the slow cooker. Stir a bit.

Cover and seal the slow cooker, then cook the dish for about 5 hours on a high setting or 10 hours on a low setting.

Reserve a bit of the broth from the slow cooker for later use.

Stir in the butter, then blend everything with an immersion blender.

If the texture becomes too thick, add the reserved broth and stir until smooth.

Serve and enjoy!

Notes

Instant Pot: Press the "Sauté" button on your Instant Pot, then add oil and allow it to become hot. Add the onions and sauté until brown. Stir in the rest of the ingredients aside from the butter. Cook for about 35 minutes on a high setting. Do a natural release of the pressure, then stir in the butter. Serve and enjoy!

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

This delicious dish is loaded with incredible flavors that everyone is going to love! This Crockpot Pinto Beans is slow-cooked to perfection for about 8 hours! Just imagine all the flavors that will come out with those long hours of boiling! Serve this for dinner and I promise you that you will have a good time. Enjoy!

Ingredients:

½ teaspoon pepper Use ¼ teaspoon if you prefer less spice.

1 ½ teaspoon sea salt

1-pound dry pinto beans

1 bay leaf, optional but recommended if vegetarian

1 tablespoon bacon fat or ham hock or 2 pieces, chopped raw bacon

6 cups water 7 cups if not soaking beans prior

Directions:

Place the beans into a colander and rinse them under running water. Discard any unwanted things like stones, etc.

Add warm water into a large bowl, then place beans in it. Make sure to submerge them. Allow the beans to soak overnight.

Drain the beans and put them into your slow cooker, followed by raw bacon, salt, pepper, 6 cups of water, and bacon fat. Stir everything until well blended.

Cover and seal the slow cooker, then cook the dish for about 8 hours on a low setting or 5 hours on a high setting.

You can add more seasonings if necessary. Make sure to taste it first before adding anything. Dish out!

Serve right away. Enjoy!

Notes:

You can skip the part when you soak the beans overnight if you prefer. Beans will take longer to cook though when they are not soaked for a long time.

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

Crockpot pinto beans

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings This delicious dish is loaded with incredible flavors that everyone… General Recipes Crockpot pinto beans European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ teaspoon pepper Use ¼ teaspoon if you prefer less spice.
• 1 ½ teaspoon sea salt
• 1-pound dry pinto beans
• 1 bay leaf, optional but recommended if vegetarian
• 1 tablespoon bacon fat or ham hock or 2 pieces, chopped raw bacon
• 6 cups water 7 cups if not soaking beans prior

Instructions

Place the beans into a colander and rinse them under running water. Discard any unwanted things like stones, etc.

Add warm water into a large bowl, then place beans in it. Make sure to submerge them. Allow the beans to soak overnight.

Drain the beans and put them into your slow cooker, followed by raw bacon, salt, pepper, 6 cups of water, and bacon fat. Stir everything until well blended.

Cover and seal the slow cooker, then cook the dish for about 8 hours on a low setting or 5 hours on a high setting.

You can add more seasonings if necessary. Make sure to taste it first before adding anything. Dish out!

Serve right away. Enjoy!

Notes

You can skip the part when you soak the beans overnight if you prefer. Beans will take longer to cook though when they are not soaked for a long time. 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: 1 mins | Marinade Time: 1 hr | Total Time: 1 hr 11 mins | Yield: 6 Servings

Chicken thighs should be marinated like this! I know that you are going to love this recipe! Just follow these easy steps, and you are good to go. Enjoy!

Ingredients:

1 tbsp fresh parsley leaves, chopped, plus more for garnish

1 tbsp fresh thyme leaves, chopped

3 tbsp soy sauce

1 tsp salt

1 1/2 tsp lemon zest

2 tbsp brown sugar

1/2 tsp pepper

2 tsp minced garlic

1/2 c olive oil

Directions:

In a large mixing bowl, add all the ingredients for the marinade. Whisk everything until well blended.

Add 2 lbs of chicken thighs into the bowl with the marinade, then toss to coat. Make sure to submerge them entirely.

Cover the bowl with plastic wrap, then place it in the fridge. Allow the chicken to marinate for 1 hour or overnight.

Remove the chicken thighs from the marinade. Cook them according to your need.

Serve and enjoy!

Notes:

I highly suggest marinating these chicken thighs for 24 hours for the best flavors!

Feel free to add hot sauce or red pepper flakes to the marinade if you want a spicy version.

You can also add herbs such as dill, basil, rosemary, or chives.

You can cook these marinated chicken thighs in the oven or over the grill.

Oven Method:

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

Place the chicken thighs onto a baking pan and arrange them in a single layer.

Place the pan in the preheated oven and bake the chicken thighs for about 25 minutes.

Serve and enjoy!

Grill Method:

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

Place the chicken thighs over the grill, then cook for about 6 to 7 minutes on each side.

Serve and enjoy!

Nutrition Facts:

Calories: 183 kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 893mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

Chicken Thigh Marinade

Rebecca Prep Time: 10 mins | Cook Time: 1 mins | Marinade Time: 1 hr | Total Time: 1 hr 11 mins | Yield: 6 Servings Chicken thighs should be marinated… General Recipes Chicken Thigh Marinade European Print This

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

Nutrition facts: 183 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp fresh parsley leaves, chopped, plus more for garnish
• 1 tbsp fresh thyme leaves, chopped
• 3 tbsp soy sauce
• 1 tsp salt
• 1 1/2 tsp lemon zest
• 2 tbsp brown sugar
• 1/2 tsp pepper
• 2 tsp minced garlic
• 1/2 c olive oil

Instructions

In a large mixing bowl, add all the ingredients for the marinade. Whisk everything until well blended.

Add 2 lbs of chicken thighs into the bowl with the marinade, then toss to coat. Make sure to submerge them entirely.

Cover the bowl with plastic wrap, then place it in the fridge. Allow the chicken to marinate for 1 hour or overnight.

Remove the chicken thighs from the marinade. Cook them according to your need.

Serve and enjoy!

Yield: 5 to 6 Servings

The sauce alone of this dish is more than enough for you to crave it all the time! These Sweet and Spicy Coca-Cola Chicken Wings are perfect for any occasion. Whether you are having guests over or just a simple family dinner, these chicken wings are total crowd-pleasers!

Ingredients:

For the Wings:

3 tbsp olive oil

Kosher salt

4 pounds of chicken wings, drumettes, and flats separated

Black pepper

For the Sauce:

3/4 c dark brown sugar

2/3 c tomato paste

1 1/2 c Coca-Cola

5 garlic cloves, crushed

1 tsp kosher salt

1/3 c red pepper, hot sauce (like cayenne or tabasco pepper sauce)

1 tbsp smoked Spanish paprika

Directions:

For the Wings:

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

Lay a metal rack over two baking sheets.

Line the inside of another baking sheet with foil.

Use paper towels to pat dry the chicken wings. Put them into a large bowl followed by olive oil, salt, and pepper. Toss the chicken to coat. Transfer them onto the baking sheets and arrange them in a single layer.

Place the baking sheets in the preheated oven and bake the chicken wings for about 45 minutes to 1 hour or until done. You can broil them if you want.

For the Sauce:

Place a saucepan on the stove and turn the heat to high.

Stir in the tomato paste, brown sugar, garlic, and Coca-Cola. Stir everything until well blended and allow the mixture to boil.

Reduce the heat to low, then whisk and simmer the sauce for about 5 to 10 minutes. Add hot sauce and salt if needed.

Remove the pan from the heat.

Remove the chicken wings from the oven, then toss them in the sauce. Bake for additional 7 minutes.

Serve with the rest of the sauce. Enjoy!

Notes:

Leftovers should be kept in the fridge. Reheat before serving again.

Sweet and Spicy Coca-Cola Chicken Wings

Rebecca Yield: 5 to 6 Servings The sauce alone of this dish is more than enough for you to crave it all the time! These Sweet and Spicy Coca-Cola Chicken Wings… General Recipes Sweet and Spicy Coca-Cola Chicken Wings European Print This

Serves: 5-6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Wings:
• 3 tbsp olive oil
• Kosher salt
• 4 pounds of chicken wings, drumettes, and flats separated
• Black pepper
• For the Sauce:
• 3/4 c dark brown sugar
• 2/3 c tomato paste
• 1 1/2 c Coca-Cola
• 5 garlic cloves, crushed
• 1 tsp kosher salt
• 1/3 c red pepper, hot sauce (like cayenne or tabasco pepper sauce)
• 1 tbsp smoked Spanish paprika

Instructions

For the Wings:

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

Lay a metal rack over two baking sheets.

Line the inside of another baking sheet with foil.

Use paper towels to pat dry the chicken wings. Put them into a large bowl followed by olive oil, salt, and pepper. Toss the chicken to coat. Transfer them onto the baking sheets and arrange them in a single layer.

Place the baking sheets in the preheated oven and bake the chicken wings for about 45 minutes to 1 hour or until done. You can broil them if you want.

For the Sauce:

Place a saucepan on the stove and turn the heat to high.

Stir in the tomato paste, brown sugar, garlic, and Coca-Cola. Stir everything until well blended and allow the mixture to boil.

Reduce the heat to low, then whisk and simmer the sauce for about 5 to 10 minutes. Add hot sauce and salt if needed.

Remove the pan from the heat.

Remove the chicken wings from the oven, then toss them in the sauce. Bake for additional 7 minutes.

Serve with the rest of the sauce. Enjoy!

Notes

Leftovers should be kept in the fridge. Reheat before serving again.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 5 Servings

Everything about this Bourbon Chicken is scrumptious! From the chicken to the thick sauce, you will surely crave it all the time! Serve this over rice. Enjoy!

Ingredients:

3 tsp garlic, minced

⅔ c brown sugar

¼ c ketchup

¼ c apple juice

½ tsp ground ginger

1 tbsp cornstarch + 1 tsp

½ tsp onion powder

⅛ to ¼ tsp red pepper flakes optional

½ tsp pepper

¼ c water

4 chicken breasts

½ c soy sauce

2 tbsp sesame oil

Directions:

Slice the chicken breasts into small cuts. Use paper towels to pat them dry. Put them into a large bowl followed by 1 tbsp of cornstarch. Toss to coat.

Place a large skillet on the stove and turn the heat to medium. Add sesame oil and allow it to become hot.

Add the coated chicken into the hot skillet, then cook all sides for a few minutes until they turn golden brown. Remove any accumulated juice from the skillet.

Combine minced garlic, ketchup, apple juice, ground ginger, soy water, sauce, 1 tsp cornstarch, and pepper in a bowl. Add it into the skillet and stir to combine. Make sure to deglaze the skillet by scraping the bottom. Allow the mixture to boil.

Reduce the heat to low, then simmer the sauce for about 7 minutes. Make sure to stir from time to time.

Remove the skillet from the heat and allow the sauce to thicken by leaving it at room temperature for at least 5 minutes.

Serve and enjoy!

Notes:

I highly recommend serving this over rice.

You can use 1/4 cup of apple juice in exchange for bourbon.

Feel free to use chicken thighs for this recipe.

Make sure to use a large skillet.

Nutrition Facts:

Calories: 411 kcal | Carbohydrates: 37g | Protein: 41g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1625mg | Potassium: 823mg | Fiber: 1g | Sugar: 33g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

Bourbon Chicken

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 5 Servings Everything about this Bourbon Chicken is scrumptious! From the chicken to the… General Recipes Bourbon Chicken European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 411 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tsp garlic, minced
• ⅔ c brown sugar
• ¼ c ketchup
• ¼ c apple juice
• ½ tsp ground ginger
• 1 tbsp cornstarch + 1 tsp
• ½ tsp onion powder
• ⅛ to ¼ tsp red pepper flakes optional
• ½ tsp pepper
• ¼ c water
• 4 chicken breasts
• ½ c soy sauce
• 2 tbsp sesame oil

Instructions

Slice the chicken breasts into small cuts. Use paper towels to pat them dry. Put them into a large bowl followed by 1 tbsp of cornstarch. Toss to coat.

Place a large skillet on the stove and turn the heat to medium. Add sesame oil and allow it to become hot.

Add the coated chicken into the hot skillet, then cook all sides for a few minutes until they turn golden brown. Remove any accumulated juice from the skillet.

Combine minced garlic, ketchup, apple juice, ground ginger, soy water, sauce, 1 tsp cornstarch, and pepper in a bowl. Add it into the skillet and stir to combine. Make sure to deglaze the skillet by scraping the bottom. Allow the mixture to boil.

Reduce the heat to low, then simmer the sauce for about 7 minutes. Make sure to stir from time to time.

Remove the skillet from the heat and allow the sauce to thicken by leaving it at room temperature for at least 5 minutes.

Serve and enjoy!

Notes

I highly recommend serving this over rice. You can use 1/4 cup of apple juice in exchange for bourbon. Feel free to use chicken thighs for this recipe. Make sure to use a large skillet.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

The incredible flavors in this dish are just perfect! From the seared beef to the rich sauce, everything about this is delicious! Serve it over rice, and you have yourself a meal to remember. Just like the one in P.F Chang’s you will crave this all the time. Enjoy!

Ingredients:

3 garlic cloves, minced

1/4 c water

1/2 c low sodium soy sauce

A pinch of red pepper flakes

green onions, sliced for garnish

1/4 c cornstarch

1 1/2 lbs. flank steak, sliced thin

3 tbsp vegetable oil

1 tsp minced ginger

1/2 c brown sugar

Directions:

Add the flank steak and cornstarch inside a large resealable bag. Seal and shake the bag to coat the steak with cornstarch.

Place a large skillet on the stove and turn the heat to high. Add vegetable oil and allow it to become hot. Add the flank steak, then cook each side for a few minutes until brown.

Remove the steak from the skillet and transfer them onto a clean plate.

Add water, brown sugar, garlic, soy sauce, and ginger into a mixing bowl. Stir everything to combine. Pour it into the same skillet.

Scrape the bottom of the skillet to deglaze it. Allow it to boil.

Add the steak back into the skillet, then toss to coat with the sauce.

Remove the skillet from the heat, then sprinkle freshly chopped green onions and red pepper flakes on top to garnish.

Serve over rice with stir-fried veggies on the side. Enjoy!

Notes:

To make the sauce thicker, add cornstarch dissolved in water.

Leftovers should be kept in the fridge, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories479kcal (24%) | Carbohydrates38g (13%) | Protein38g (76%) | Fat19g (29%) | Saturated Fat12g (60%) | Cholesterol102mg (34%) | Sodium1162mg (48%) | Potassium683mg (20%) | Fiber1g (4%) | Sugar27g (30%) | Vitamin C0.7mg (1%) | Calcium68mg (7%) | Iron3.5mg (19%)

SUPER EASY MONGOLIAN BEEF (TASTES JUST LIKE P.F. CHANGS!)

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings The incredible flavors in this dish are just perfect! From the seared… General Recipes SUPER EASY MONGOLIAN BEEF (TASTES JUST LIKE P.F. CHANGS!) European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 479 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 garlic cloves, minced
• 1/4 c water
• 1/2 c low sodium soy sauce
• A pinch of red pepper flakes
• green onions, sliced for garnish
• 1/4 c cornstarch
• 1 1/2 lbs. flank steak, sliced thin
• 3 tbsp vegetable oil
• 1 tsp minced ginger
• 1/2 c brown sugar

Instructions

Add the flank steak and cornstarch inside a large resealable bag. Seal and shake the bag to coat the steak with cornstarch.

Place a large skillet on the stove and turn the heat to high. Add vegetable oil and allow it to become hot. Add the flank steak, then cook each side for a few minutes until brown.

Remove the steak from the skillet and transfer them onto a clean plate.

Add water, brown sugar, garlic, soy sauce, and ginger into a mixing bowl. Stir everything to combine. Pour it into the same skillet.

Scrape the bottom of the skillet to deglaze it. Allow it to boil.

Add the steak back into the skillet, then toss to coat with the sauce.

Remove the skillet from the heat, then sprinkle freshly chopped green onions and red pepper flakes on top to garnish.

Serve over rice with stir-fried veggies on the side. Enjoy!

Notes

To make the sauce thicker, add cornstarch dissolved in water. Leftovers should be kept in the fridge, then in the fridge. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 Servings

You will surely crave this all the time once you taste it! This Spanish Omelette or Tortilla is one of my favorite breakfast dishes! It only takes 35 minutes to prepare and cook this. Try it now and prepare to fall in love. Enjoy!

Ingredients:

1 tbsp chives, chopped, for garnish

1/2 tsp salt or to taste

1 large onion, sliced

6 Eggs

1 lb. potatoes such as Yukon Gold, peeled, sliced ¼-inch thin

1/2 tsp pepper or to taste

1/2-1 c olive oil

Directions:

In a large mixing bowl, add the eggs, salt, and pepper. Whisk everything until well blended.

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

Add the potatoes into the hot skillet, then cook all sides for a few minutes until they turn golden brown.

Remove the golden potatoes from the skillet and transfer them into the bowl with the beaten eggs. Toss to coat.

In the same skillet, add onions and cook for about 5 minutes or until a bit caramelized. Transfer them into the bowl with potatoes and eggs, then stir to combine.

Leave a bit of oil in the same skillet and remove the rest.

Transfer the egg mixture into the skillet, then cook each side for 3 minutes or until it forms an omelet.

Remove the omelet from the skillet and transfer it onto a clean serving plate.

Sprinkle freshly chopped chives on top to garnish.

Serve hot. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 291 kcal (15%) | Carbohydrates: 16g (5%) | Protein: 7g (14%) | Fat: 22g (34%) | Saturated Fat: 4g (25%) | Cholesterol: 164mg (55%) | Sodium: 262mg (11%) | Potassium: 415mg (12%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 259IU (5%) | Vitamin C: 17mg (21%) | Calcium: 39mg (4%) | Iron: 2mg (11%)

Spanish Omelette or Tortilla

Rebecca Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 Servings You will surely crave this all the time once you taste it!… General Recipes Spanish Omelette or Tortilla European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 291 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp chives, chopped, for garnish
• 1/2 tsp salt or to taste
• 1 large onion, sliced
• 6 Eggs
• 1 lb. potatoes such as Yukon Gold, peeled, sliced ¼-inch thin
• 1/2 tsp pepper or to taste
• 1/2-1 c olive oil

Instructions

In a large mixing bowl, add the eggs, salt, and pepper. Whisk everything until well blended.

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

Add the potatoes into the hot skillet, then cook all sides for a few minutes until they turn golden brown.

Remove the golden potatoes from the skillet and transfer them into the bowl with the beaten eggs. Toss to coat.

In the same skillet, add onions and cook for about 5 minutes or until a bit caramelized. Transfer them into the bowl with potatoes and eggs, then stir to combine.

Leave a bit of oil in the same skillet and remove the rest.

Transfer the egg mixture into the skillet, then cook each side for 3 minutes or until it forms an omelet.

Remove the omelet from the skillet and transfer it onto a clean serving plate.

Sprinkle freshly chopped chives on top to garnish.

Serve hot. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.