General Recipes

Servings: 4

This is a wonderful one-skillet meal that’s made with only fresh ingredients. A family’s favorite meal with loads of buttery flavor. A great option for a simple yet filling weeknight dinner that you can throw together in under thirty minutes. And you can also make this ahead of time. Enjoy a delicious dinner with lush chicken, green beans, and mushrooms in a slightly creamy sauce with this easy and quick recipe any time!

Ingredients

1 tbsp olive oil

1 tbsp butter

½ pound French green beans

4 boneless, skinless chicken thighs thinly sliced

1 tsp onion powder

4 cloves garlic, minced

10 ounces mushrooms

½ c. heavy cream (or half-and-half + 1 tbsp flour for a lighter version)

½ c. chicken broth unsalted

⅔ c. grated Parmesan cheese more for garnish

Salt and lemon pepper (to taste)

How to make One Skillet Chicken with Green Beans

Step 1: In a microwave-safe dish with ½ cup (125ml) water, arrange the green beans. Microwave for about 8 to 10 minutes or until the green beans are done with still crisp.

Step 2: Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced chicken to the hot pan and sprinkle with salt and lemon pepper. Sear the chicken for approximately 4 minutes per side or until lightly brown. Then, add the garlic along with onion powder, precooked beans, and mushrooms. Continue to cook for another 4 to 5 minutes or until cooked to your liking, stirring.

Step 3: Pour in the chicken broth and add the heavy cream. Cook further until the sauce has thickened a little.

Step 4: Then, add the Parmesan cheese and stir until completely combined. Adjust the salt and pepper according to taste.

Step 5: Remove from the heat when done and serve the chicken with green beans right away with more cheese if you’d like. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 406, Calories from Fat 243, Fat 27g42%, Saturated Fat 13g81%, Cholesterol 170mg57%, Sodium 507mg22%, Potassium 700mg20%, Carbohydrates 9g3%, Fiber 2g8%, Sugar 3g3%, Protein 32g64%, Vitamin A 1090IU22%, Vitamin C 11.4 mg14%, Calcium 241mg24%, Iron 2.1 mg12%

One Skillet Chicken with Green Beans

Rebecca Servings: 4 This is a wonderful one-skillet meal that’s made with only fresh ingredients. A family’s favorite meal with loads of buttery flavor. A great option for a simple yet… General Recipes One Skillet Chicken with Green Beans European Print This

Serves: 4

Nutrition facts: 406 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• ½ pound French green beans
• 4 boneless, skinless chicken thighs thinly sliced
• 1 tsp onion powder
• 4 cloves garlic, minced
• 10 ounces mushrooms
• ½ c. heavy cream (or half-and-half + 1 tbsp flour for a lighter version)
• ½ c. chicken broth unsalted
• ⅔ c. grated Parmesan cheese more for garnish
• Salt and lemon pepper (to taste)

Instructions

Step 1: In a microwave-safe dish with ½ cup (125ml) water, arrange the green beans. Microwave for about 8 to 10 minutes or until the green beans are done with still crisp.

Step 2: Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced chicken to the hot pan and sprinkle with salt and lemon pepper. Sear the chicken for approximately 4 minutes per side or until lightly brown. Then, add the garlic along with onion powder, precooked beans, and mushrooms. Continue to cook for another 4 to 5 minutes or until cooked to your liking, stirring.

Step 3: Pour in the chicken broth and add the heavy cream. Cook further until the sauce has thickened a little.

Step 4: Then, add the Parmesan cheese and stir until completely combined. Adjust the salt and pepper according to taste.

Step 5: Remove from the heat when done and serve the chicken with green beans right away with more cheese if you’d like. Enjoy!

PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4 people

Simple yet super impressive. This over-the-top creamy chicken pesto pasta is your best option for a delicious simple weeknight dinner. Another pasta dish that is super easy to whip up using readily available ingredients. If desired, you can make pesto from scratch or use store-bought to make life easier.

Ingredients

2 tbsp olive oil

Roasted Tomatoes

3 cloves garlic, minced

10 ounces cherry tomatoes (sliced in half)

Chicken Pesto Pasta:

1.5 pounds of chicken breast (2 skinless, boneless chicken breasts)

2 tbsp olive oil

¼ c. basil pesto

¼ tsp paprika

8 ounces pasta (bow-tie, penne, or fusilli)

¼ c. pine nuts (optional)

½ c. heavy cream

¼ tsp salt

¼ tsp black pepper

How to make Creamy Chicken Pesto Pasta

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

Step 2: Mix the cherry tomatoes that are sliced in half with 2 tbsp olive oil and minced garlic. Then, spread this in a casserole dish. Place in the preheated oven and roast for about 20 minutes.

Step 3: Thinly slice 2 large chicken breasts in half horizontally and sprinkle with salt, pepper, and paprika.

Step 4: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, place the chicken in the skillet and cook for about 5 minutes on each side until completely cooked. To a plate, transfer the chicken, then thinly slice.

Step 5: Following the package directions, cook the pasta in a large pot of salted boiling water. Drain the pasta when done.

Step 6: To the skillet where you cook the chicken, add the pasta, basil pesto, and cream. Gently stir and bring the mixture to a simmer, coating the pasta with the sauce.

Step 7: Top the pasta with the sliced cooked chicken, then roasted tomatoes and pine nuts if desired. Sprinkle with more salt and pepper as needed and some crushed red pepper flakes. Enjoy!

Nutrition Facts:

Amount per Serving: Calories 764, Fat 42g 65%, Saturated Fat 11g 69%, Trans Fat 1g, Polyunsaturated Fat 6g, Monounsaturated Fat 16g, Cholesterol 151mg 50%, Sodium 511mg 22%, Potassium 997mg 28%, Carbohydrates 49g 16%, Fiber 3g 13%, Sugar 4g 4%, Protein 47g 94%, Vitamin A 1212IU 24%, Vitamin C 19mg 23%, Calcium 79mg 8%, Iron 3mg 17%

Creamy Chicken Pesto Pasta

Rebecca PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4 people Simple yet super impressive. This over-the-top creamy chicken pesto pasta is your… General Recipes Creamy Chicken Pesto Pasta European Print This

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

Nutrition facts: 764 calories 42 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• Roasted Tomatoes
• 3 cloves garlic, minced
• 10 ounces cherry tomatoes (sliced in half)
• Chicken Pesto Pasta:
• 1.5 pounds of chicken breast (2 skinless, boneless chicken breasts)
• 2 tbsp olive oil
• ¼ c. basil pesto
• ¼ tsp paprika
• 8 ounces pasta (bow-tie, penne, or fusilli)
• ¼ c. pine nuts (optional)
• ½ c. heavy cream
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

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

Step 2: Mix the cherry tomatoes that are sliced in half with 2 tbsp olive oil and minced garlic. Then, spread this in a casserole dish. Place in the preheated oven and roast for about 20 minutes.

Step 3: Thinly slice 2 large chicken breasts in half horizontally and sprinkle with salt, pepper, and paprika.

Step 4: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, place the chicken in the skillet and cook for about 5 minutes on each side until completely cooked. To a plate, transfer the chicken, then thinly slice.

Step 5: Following the package directions, cook the pasta in a large pot of salted boiling water. Drain the pasta when done.

Step 6: To the skillet where you cook the chicken, add the pasta, basil pesto, and cream. Gently stir and bring the mixture to a simmer, coating the pasta with the sauce.

Step 7: Top the pasta with the sliced cooked chicken, then roasted tomatoes and pine nuts if desired. Sprinkle with more salt and pepper as needed and some crushed red pepper flakes. Enjoy!

Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Servings: 6

Start your summer right with this baked Parmesan zucchini fries. No, these are not your typical fries, these are the best zucchini fries you’ll ever make! Not to mention healthy! Pair these zucchini fries with your favorite dips, such as ranch or ketchup. Super good, even your fussiest eaters will enjoy every bite! Summer will never be bored with these tasty baked Parmesan zucchini fries.

Ingredients

Cooking spray OR oil

Flour mix:

½ tsp garlic powder

¼ tsp salt

⅓ c. flour

Egg wash:

1 large egg

Parmesan bread crumbs:

1 tbsp Italian seasoning

¼ tsp salt

½ tsp garlic powder

¾ c. breadcrumbs

ground black pepper to taste

⅓ c. grated Parmesan cheese

Zucchini:

1 lb zucchini, cut into ½” sticks

How to make Baked Parmesan Zucchini Fries

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: Using oil or cooking spray, grease a baking sheet. If desired, line the baking sheet with aluminium foil for easy cleanup, but note that the fries could turn out slightly crispy. Make sure not to use silicone baking mats or parchment to prevent the fries will be soggy.

Step 3: In a shallow dish or large Ziplock bag, place the flour mix ingredients, and mix well.

Step 4: In a different shallow bowl, beat the egg well.

Step 5: In a third shallow dish, combine the Parmesan breadcrumbs ingredients.

Step 6: Dredge the zucchini fries first in the flour mix, then coat with beaten egg and generously coat with the breadcrumb mix.

Step 7: Place in the preheated oven and bake for about 20 minutes or until crisp, turning the zucchini once. Using an offset spatula, loosen the zucchini if it sticks to the pan.

Step 8: Remove from the oven when done and serve the baked Parmesan zucchini fries right away with your preferred dips. Enjoy!

Nutrition Facts:

Calories: 171 kcal, Carbohydrates: 19g, Protein: 7g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 32mg, Sodium: 395mg, Potassium: 259mg, Fiber: 2g, Sugar: 3g, Vitamin A: 255IU, Vitamin C: 13.5mg, Calcium: 116mg, Iron: 1.7mg

Baked Parmesan Zucchini Fries

Rebecca Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Servings: 6 Start your summer right with this baked Parmesan zucchini fries. No, these are… General Recipes Baked Parmesan Zucchini Fries European Print This

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

Nutrition facts: 171 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cooking spray OR oil
• Flour mix:
• ½ tsp garlic powder
• ¼ tsp salt
• ⅓ c. flour
• Egg wash:
• 1 large egg
• Parmesan bread crumbs:
• 1 tbsp Italian seasoning
• ¼ tsp salt
• ½ tsp garlic powder
• ¾ c. breadcrumbs
• ground black pepper to taste
• ⅓ c. grated Parmesan cheese
• Zucchini:
• 1 lb zucchini, cut into ½” sticks

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: Using oil or cooking spray, grease a baking sheet. If desired, line the baking sheet with aluminium foil for easy cleanup, but note that the fries could turn out slightly crispy. Make sure not to use silicone baking mats or parchment to prevent the fries will be soggy.

Step 3: In a shallow dish or large Ziplock bag, place the flour mix ingredients, and mix well.

Step 4: In a different shallow bowl, beat the egg well.

Step 5: In a third shallow dish, combine the Parmesan breadcrumbs ingredients.

Step 6: Dredge the zucchini fries first in the flour mix, then coat with beaten egg and generously coat with the breadcrumb mix.

Step 7: Place in the preheated oven and bake for about 20 minutes or until crisp, turning the zucchini once. Using an offset spatula, loosen the zucchini if it sticks to the pan.

Step 8: Remove from the oven when done and serve the baked Parmesan zucchini fries right away with your preferred dips. Enjoy!

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

Impressive meals do not mean spending too much in the kitchen, sometimes you have to take a shortcut to dinner yet still guarantee the best meals that your family deserves. Enjoy all the good in life in a single sheet pan with this chicken and shrimp fajitas. Serve this in taco boats with your favorite toppings such as sour cream, shredded cheese, Pico de Gallo, chopped cilantro, or diced scallions. The best part is you can even prep this in the morning and bake it in time for dinnertime. And this is also perfect if you are expecting guests. Easy, no-fuss, fast, and perfect for lazy dinners!

Ingredients

2 boneless, skinless chicken breasts, diced

3 tbsp olive oil

1 yellow bell pepper, cut into strips

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 orange bell pepper, cut into strips

12 extra-large uncooked shrimp, peeled, tail on

1/4 purple onion, thinly sliced

1 package (6.7 ounces) Old El Paso™ soft tortilla taco boats

1 package (0.85 ounces) Old El Paso™ chicken taco seasoning mix

How to make Sheet-Pan Chicken and Shrimp Fajitas

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a rimmed baking sheet.

Step 2: Into the prepared baking sheet, spread the peppers, onion, shrimp, and chicken in an even layer, then sprinkle with taco seasoning and drizzle with olive oil. Gently toss everything.

Step 3: Place in the preheated oven and bake for about 15 to 18 minutes or until the chicken is completely cooked.

Step 4: Remove from the oven when done and serve the fajitas in taco boat top with your favorite toppings. Enjoy!

TIP:

Feel free to serve the fajitas with your desired toppings such as sour cream, shredded cheese, pico de gallo, chopped cilantro, or diced scallions.

Sheet-Pan Chicken and Shrimp Fajitas

Rebecca Prep time: 10 mins | Total time: 30 mins | Servings: 4 Impressive meals do not mean spending too much in the kitchen, sometimes you have to take a shortcut… General Recipes Sheet-Pan Chicken and Shrimp Fajitas European Print This

Serves: 4 Prep Time: 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 boneless, skinless chicken breasts, diced
• 3 tbsp olive oil
• 1 yellow bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 12 extra-large uncooked shrimp, peeled, tail on
• 1/4 purple onion, thinly sliced
• 1 package (6.7 ounces) Old El Paso™ soft tortilla taco boats
• 1 package (0.85 ounces) Old El Paso™ chicken taco seasoning mix

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a rimmed baking sheet.

Step 2: Into the prepared baking sheet, spread the peppers, onion, shrimp, and chicken in an even layer, then sprinkle with taco seasoning and drizzle with olive oil. Gently toss everything.

Step 3: Place in the preheated oven and bake for about 15 to 18 minutes or until the chicken is completely cooked.

Step 4: Remove from the oven when done and serve the fajitas in taco boat top with your favorite toppings. Enjoy!

Notes

Feel free to serve the fajitas with your desired toppings such as sour cream, shredded cheese, pico de gallo, chopped cilantro, or diced scallions.

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Servings: 5

This baked eggplant rollatini is one of the best Italian dishes that you should never miss! The eggplants are stuffed with ricotta, Parmesan cheese, and loads of fresh basil, then topped with rich tomato sauce and melty freshly grated cheese. Experience all the exciting flavors of this rollatini anytime with this easy recipe!

Ingredients

1 egg

2 large eggplants, sliced lengthwise (1/4” thick slices)

1/2 c. mozzarella cheese

1/2 c. Parmesan cheese, shredded

1 c. ricotta cheese

2 garlic cloves, minced

3 tbsp fresh basil, chopped

2 1/2 c. tomato sauce

fresh basil, chopped

1/4 tsp salt

1/2 tsp black pepper

How to make Baked Eggplant Rollatini

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

Step 2: After removing the stems of the eggplants, slice the eggplants into 1/4-inch lengthwise hick slices. Sprinkle both sides with salt and set aside to “sweat” for 10 minutes. After 10 minutes, pat the eggplants dry using paper towels and wipe the excess salt.

Step 3: On a lightly greased pan, lay the eggplant. Place in the preheated oven and bake for about 10 minutes. Take the eggplants out of the oven when done and allow them to cool.

Step 4: In the meantime, place the ricotta cheese, Parmesan, egg, salt & pepper, minced garlic, and fresh basil in a bowl. Mix well.

Step 5: On the bottom of a casserole or baking dish, spread a thin layer of sauce. On the cooled eggplant, spoon about 1 to 2 tbsp of the ricotta filling. Roll the eggplant and place the baking dish with sauce. Do the same for the remaining eggplants.

Step 6: Over the eggplants, spoon 1 to 1 1/2 c of marinara sauce and sprinkle with mozzarella cheese. Using foil, cover the dish or use a lid. Place in the oven and bake for about 30 minutes. Then, remove the foil and continue to bake for another 10 minutes.

Notes:

To reheat, warm the eggplants for about 10 to 15 minutes at 350 degrees F oven.

To freeze, prep as instructed, but do not bake. Keep the rollatini in a sealed container and freeze. Before baking, thaw the rollatini.

Nutrition Facts:

Amount Per Serving: Calories 263 | Calories from Fat 96 | Fat 10.7g 16% | Cholesterol 70.3mg 23% | Sodium 538.9mg 22% | Carbohydrates 28g 9% | Sugar 11.7 g 13% | Protein 18.3 g 37% | Vitamin A 600IU 12% | Vitamin C 46.2 mg 56%

Baked Eggplant Rollatini

Rebecca Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Servings: 5 This baked eggplant rollatini is one of the best Italian dishes that you… General Recipes Baked Eggplant Rollatini European Print This

Serves: 5 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 263 calories 10.7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 2 large eggplants, sliced lengthwise (1/4” thick slices)
• 1/2 c. mozzarella cheese
• 1/2 c. Parmesan cheese, shredded
• 1 c. ricotta cheese
• 2 garlic cloves, minced
• 3 tbsp fresh basil, chopped
• 2 1/2 c. tomato sauce
• fresh basil, chopped
• 1/4 tsp salt
• 1/2 tsp black pepper

Instructions

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

Step 2: After removing the stems of the eggplants, slice the eggplants into 1/4-inch lengthwise hick slices. Sprinkle both sides with salt and set aside to “sweat” for 10 minutes. After 10 minutes, pat the eggplants dry using paper towels and wipe the excess salt.

Step 3: On a lightly greased pan, lay the eggplant. Place in the preheated oven and bake for about 10 minutes. Take the eggplants out of the oven when done and allow them to cool.

Step 4: In the meantime, place the ricotta cheese, Parmesan, egg, salt & pepper, minced garlic, and fresh basil in a bowl. Mix well.

Step 5: On the bottom of a casserole or baking dish, spread a thin layer of sauce. On the cooled eggplant, spoon about 1 to 2 tbsp of the ricotta filling. Roll the eggplant and place the baking dish with sauce. Do the same for the remaining eggplants.

Step 6: Over the eggplants, spoon 1 to 1 1/2 c of marinara sauce and sprinkle with mozzarella cheese. Using foil, cover the dish or use a lid. Place in the oven and bake for about 30 minutes. Then, remove the foil and continue to bake for another 10 minutes.

Notes

To reheat, warm the eggplants for about 10 to 15 minutes at 350 degrees F oven. To freeze, prep as instructed, but do not bake. Keep the rollatini in a sealed container and freeze. Before baking, thaw the rollatini.

The kids are back to school. I have to go back to the office. We all need to adjust the big time. I have been working at home for more than a year since the pandemic started and the kids are homeschooled. Working in the comfort of your home and at the office is very different. While staying at home, I was able to multi-task – work, meetings, and chores. But since we are all back to our normal life and routine, I have to think of ways to accommodate both work and house chores, especially prepping meals for my family. Thank goodness for simple recipes I’ve collected over time. They are very convenient and the perfect option for busy days. Like this cheesy zucchini rice. It’s a delicious side dish that even my fussiest eaters love! It’s made with only a few readily available ingredients and super easy to throw together. This has been our favorite side dish for years. And I go-to an easy, quick, and nutritious meal.

Ingredients

1 medium or 2 small zucchini, grated (about 2 c.)

1 c. white rice

1 c. shredded sharp cheddar cheese

2 c. chicken broth

1/2 tsp garlic powder

1-2 tbsp milk

1 tsp salt, plus pepper to taste

How to make Cheesy Zucchini Rice

Step 1: Place the rice and broth in a medium saucepan. Stir well and bring to a boil.

Step 2: Once boiling, decrease the heat to a simmer. Put the lid on and cook for about 15 to 20 minutes or until the liquid has been absorbed.

Step 3: Take the pan off the heat, then stir in the zucchini, cheese, garlic powder, and salt and pepper. If the sauce is too thick, add more milk to thin the sauce out.

Step 4: Serve the cheesy zucchini rice immediately. Enjoy!

Cheesy Zucchini Rice

Rebecca The kids are back to school. I have to go back to the office. We all need to adjust the big time. I have been working at home for more… General Recipes Cheesy Zucchini Rice European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium or 2 small zucchini, grated (about 2 c.)
• 1 c. white rice
• 1 c. shredded sharp cheddar cheese
• 2 c. chicken broth
• 1/2 tsp garlic powder
• 1-2 tbsp milk
• 1 tsp salt, plus pepper to taste

Instructions

Step 1: Place the rice and broth in a medium saucepan. Stir well and bring to a boil.

Step 2: Once boiling, decrease the heat to a simmer. Put the lid on and cook for about 15 to 20 minutes or until the liquid has been absorbed.

Step 3: Take the pan off the heat, then stir in the zucchini, cheese, garlic powder, and salt and pepper. If the sauce is too thick, add more milk to thin the sauce out.

Step 4: Serve the cheesy zucchini rice immediately. Enjoy!

Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Yield: 4 SERVINGS

Enjoy a restaurant-quality meal at home with this easy skillet chicken smothered in a mouthwatering balsamic caramelized onion cream sauce. Crazy good you’ll never think that this takes only simple ingredients to make!

Ingredients

1 tbsp olive oil

4 small boneless, skinless chicken breasts (or thighs)

4 tbsp butter

1/2 tsp garlic powder

1 c. finely chopped onions

1 tsp fresh thyme

2 tsp sugar

pinch of red pepper flakes

1 c. EACH: chicken broth AND heavy cream

4 tsp balsamic vinegar

salt and pepper

How to make Skillet Chicken in Balsamic Caramelized Onion Cream Sauce

Step 1: Season the chicken breast with salt, pepper, and garlic powder on all sides. In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 6 to 12 minutes until the chicken is cooked through. The cooking time varies depending on the size of the chicken. The chicken is done when the internal temperature reaches 165 degrees F. To a plate, transfer the chicken when done.

Step 2: To the same skillet, add butter and onions. Stir the onions and cook for about 12 to 15 minutes over medium-low heat until the onions are softened and deepen in color, stirring often. Next, add the thyme along with the red pepper flakes, sugar, and balsamic vinegar. Allow the vinegar to cook for a few minutes.

Step 3: To make the sauce, gradually pour in the chicken broth while stirring with a whisk. Adjust the heat to high and cook for about 2 to 3 minutes until the sauce has reduced and slightly thickened. Then, decrease the heat and add the cream. Return the chicken breasts to the skillet once the sauce begins to simmer and spoon the sauce over. To thin out the sauce, add more broth until you reached your desired consistency.

Step 4: Serve the chicken in balsamic caramelized onion cream sauce right away. Enjoy!

Skillet Chicken in Balsamic Caramelized Onion Cream Sauce

Rebecca Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Yield: 4 SERVINGS Enjoy a restaurant-quality meal at home with this easy skillet chicken smothered… General Recipes Skillet Chicken in Balsamic Caramelized Onion Cream Sauce 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 tbsp olive oil
• 4 small boneless, skinless chicken breasts (or thighs)
• 4 tbsp butter
• 1/2 tsp garlic powder
• 1 c. finely chopped onions
• 1 tsp fresh thyme
• 2 tsp sugar
• pinch of red pepper flakes
• 1 c. EACH: chicken broth AND heavy cream
• 4 tsp balsamic vinegar
• salt and pepper

Instructions

Step 1: Season the chicken breast with salt, pepper, and garlic powder on all sides. In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 6 to 12 minutes until the chicken is cooked through. The cooking time varies depending on the size of the chicken. The chicken is done when the internal temperature reaches 165 degrees F. To a plate, transfer the chicken when done.

Step 2: To the same skillet, add butter and onions. Stir the onions and cook for about 12 to 15 minutes over medium-low heat until the onions are softened and deepen in color, stirring often. Next, add the thyme along with the red pepper flakes, sugar, and balsamic vinegar. Allow the vinegar to cook for a few minutes.

Step 3: To make the sauce, gradually pour in the chicken broth while stirring with a whisk. Adjust the heat to high and cook for about 2 to 3 minutes until the sauce has reduced and slightly thickened. Then, decrease the heat and add the cream. Return the chicken breasts to the skillet once the sauce begins to simmer and spoon the sauce over. To thin out the sauce, add more broth until you reached your desired consistency.

Step 4: Serve the chicken in balsamic caramelized onion cream sauce right away. Enjoy!

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 6-8

This simple side dish pairs well with just about anything. Delicious and super easy to throw together using a few simple ingredients. Complete your meal and enjoy a filling dinner with this garlic Parmesan zucchini casserole.

Ingredients

2 eggs

2 tbsp melted butter

4 c. grated zucchini I used about 3.5 medium zucchini

1 tbsp minced garlic

½ c. grated Parmesan cheese, plus an additional 2 tbsp

½ c. shredded cheddar cheese

1 c. shredded mozzarella cheese

½ c. Panko breadcrumbs

½ c. finely diced onion I like to use frozen diced onion as a shortcut

½ tsp salt

How to make Garlic Parmesan Zucchini Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease a small baking dish, and set aside.

Step 2: In a colander, place the zucchini and sprinkle with salt. Let the zucchini sit for approximately 10 minutes. Squeeze the moisture out after 10 minutes. You can wrap the zucchini in a dish towel, squeeze it, and wring it out a few times to make sure you get most of the water out of the zucchini.

Step 3: Place the zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese into the prepared dish. Mix well using your hands, pressing the mixture gently and evenly. Place in the preheated oven and bake for about 20 minutes, uncovered.

Step 4: In the meantime, mix the melted butter, bread crumbs, and 2 tbsp Parmesan cheese in a small bowl until well combined.

Step 5: Take the zucchini out of the oven after 20 minutes and sprinkle over the buttered bread crumbs. Place the dish back in the oven and bake for another 5 to 10 minutes or until the top is crispy and golden brown.

Notes:

To shred the zucchini, you can use a handheld box grater or food processor.

Do not skip the step where you drain the zucchini to avoid the casserole from getting mushy.

For a bright burst of color and flavor, garnish the casserole with fresh herbs like chopped fresh parsley.

Nutrition Facts:

Serving: 1/6 of the casserole | Calories: 225 kcal | Carbohydrates: 8g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 594mg | Potassium: 299mg | Fiber: 1g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 16.2mg | Calcium: 291mg | Iron: 1mg

Garlic Parmesan Zucchini Casserole

Rebecca Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 6-8 This simple side dish pairs well with just about anything. Delicious and super… General Recipes Garlic Parmesan Zucchini Casserole European Print This

Serves: 6-8 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 225 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 2 tbsp melted butter
• 4 c. grated zucchini I used about 3.5 medium zucchini
• 1 tbsp minced garlic
• ½ c. grated Parmesan cheese, plus an additional 2 tbsp
• ½ c. shredded cheddar cheese
• 1 c. shredded mozzarella cheese
• ½ c. Panko breadcrumbs
• ½ c. finely diced onion I like to use frozen diced onion as a shortcut
• ½ tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease a small baking dish, and set aside.

Step 2: In a colander, place the zucchini and sprinkle with salt. Let the zucchini sit for approximately 10 minutes. Squeeze the moisture out after 10 minutes. You can wrap the zucchini in a dish towel, squeeze it, and wring it out a few times to make sure you get most of the water out of the zucchini.

Step 3: Place the zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese into the prepared dish. Mix well using your hands, pressing the mixture gently and evenly. Place in the preheated oven and bake for about 20 minutes, uncovered.

Step 4: In the meantime, mix the melted butter, bread crumbs, and 2 tbsp Parmesan cheese in a small bowl until well combined.

Step 5: Take the zucchini out of the oven after 20 minutes and sprinkle over the buttered bread crumbs. Place the dish back in the oven and bake for another 5 to 10 minutes or until the top is crispy and golden brown.

Notes

To shred the zucchini, you can use a handheld box grater or food processor. Do not skip the step where you drain the zucchini to avoid the casserole from getting mushy. For a bright burst of color and flavor, garnish the casserole with fresh herbs like chopped fresh parsley.

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

Impressive and the best salmon pasta you’ll ever make! This recipe is fairly easy to make and ready in no time. If serving 2 to 4 people, make less pasta. Or serve with a side salad or some garlic bread if serving 4 people and adjust the salmon to 3/4 lb or so.

INGREDIENTS

1/2 lb fresh salmon

3 cloves garlic, minced

1/4 tsp onion powder

1 tbsp butter

1 tbsp olive oil

1 tbsp fresh parsley, chopped

1 tbsp flour

1/2 c. dry white wine or chicken broth

3/4 c. heavy/whipping cream

1/2 c. freshly grated Parmesan cheese

8 oz. spaghetti or other pasta, uncooked

Juice from 1/2 medium lemon (about 1 tablespoon)

Salt & pepper to taste

How to make Salmon Pasta with a Creamy Garlic Sauce

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.

Step 2: Sprinkle the salmon with onion powder, some salt, and pepper.

Step 3: In a skillet, heat the olive oil and butter over medium-high heat. Add the salmon to the hot skillet and cook for a few minutes on each side. On a plate, transfer the salmon and set it aside.

Step 4: Adjust the heat to medium, then add the flour to the now-empty skillet. Cook for about 30 seconds, stirring almost constantly. Then, stir in the garlic and wine. Allow it to bubble for about 20 seconds or so before adding in the cream and lemon juice. Whisk in the Parmesan once the sauce is smooth.

Step 5: Return the salmon to the pan. Using a spoon, break the salmon into bite-size pieces, then gently toss in the sauce. Continue to cook for 3 to 5 minutes more or until the sauce has thickened and the salmon is fully cooked.

Step 6: Once the pasta is done, drain and add to the skillet along with 1 tbsp of the pasta water, and parsley. Toss gently.

Step 7: Serve the salmon pasta with a creamy garlic sauce right away with more Parmesan cheese. Enjoy!

NOTES:

If the salmon has skin, easily peel it off just before adding the salmon back to the pan. Or keep the skin on if desired.

Start adding half the amount of lemon, then adjust accordingly.

NUTRITION FACTS:

Calories: 591 kcal, Carbohydrates: 47g, Protein: 25g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 264mg, Potassium: 497mg, Fiber: 2g, Sugar: 2g, Vitamin A: 959IU, Vitamin C: 4mg, Calcium: 196mg, Iron: 2mg

Salmon Pasta with a Creamy Garlic Sauce

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 Impressive and the best salmon pasta you’ll ever make! This recipe is fairly… General Recipes Salmon Pasta with a Creamy Garlic Sauce European Print This

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

Nutrition facts: 591 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 lb fresh salmon
• 3 cloves garlic, minced
• 1/4 tsp onion powder
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp flour
• 1/2 c. dry white wine or chicken broth
• 3/4 c. heavy/whipping cream
• 1/2 c. freshly grated Parmesan cheese
• 8 oz. spaghetti or other pasta, uncooked
• Juice from 1/2 medium lemon (about 1 tablespoon)
• Salt & pepper to taste

Instructions

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.

Step 2: Sprinkle the salmon with onion powder, some salt, and pepper.

Step 3: In a skillet, heat the olive oil and butter over medium-high heat. Add the salmon to the hot skillet and cook for a few minutes on each side. On a plate, transfer the salmon and set it aside.

Step 4: Adjust the heat to medium, then add the flour to the now-empty skillet. Cook for about 30 seconds, stirring almost constantly. Then, stir in the garlic and wine. Allow it to bubble for about 20 seconds or so before adding in the cream and lemon juice. Whisk in the Parmesan once the sauce is smooth.

Step 5: Return the salmon to the pan. Using a spoon, break the salmon into bite-size pieces, then gently toss in the sauce. Continue to cook for 3 to 5 minutes more or until the sauce has thickened and the salmon is fully cooked.

Step 6: Once the pasta is done, drain and add to the skillet along with 1 tbsp of the pasta water, and parsley. Toss gently.

Step 7: Serve the salmon pasta with a creamy garlic sauce right away with more Parmesan cheese. Enjoy!

Notes

If the salmon has skin, easily peel it off just before adding the salmon back to the pan. Or keep the skin on if desired. Start adding half the amount of lemon, then adjust accordingly.

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

This one-skillet dish is a sure winner! Incredibly easy to make and guarantee the best pork chop dinner in mouthwatering creamy garlic and herb wine sauce.

Ingredients

Pork Chops:

2 tbsp butter

4 boneless pork chops

Pork Chop Dredging Mixture:

½ tsp garlic powder

¼ c. all-purpose flour

½ tsp onion powder

Salt and freshly ground pepper to taste

1 tsp Italian seasoning

Creamy Herb and Wine Sauce:

2 cloves garlic, minced

2 tbsp butter

¼ lemon (juice of fresh lemon)

½ c. heavy cream

½ c. chicken stock

1 tsp Italian seasoning

½ c. dry white wine

4 sprigs of fresh thyme (leaves only)

1 tbsp flour (or use leftover flour from pork chops dredging)

How to make Boneless Pork Chops in Creamy Garlic and Herb Wine Sauce

Step 1: Place the flour, garlic powder, onion powder, and Italian seasoning in a large bowl. Generously season with salt and pepper. Mix well until combined.

Step 2: In the dry mixture, dredge the pork chops.

Step 3: In a large skillet, heat 2 tbsp butter over medium-high heat. Add the pork chops to the hot skillet and sear for about 3 to 4 minutes on each side. Adjust the heat to medium when cooking the second side. To a plate, transfer the pork chops and cover to keep them warm.

Step 4: To make the creamy garlic and herb sauce, add 2 tbsp butter to the same skillet along with the minced garlic. Cook over medium heat for about 1 to 2 minutes. To the butter mixture, add the flour and mix well.

Step 5: Over medium heat, pour the wine and simmer for about 1 minute. Then, pour in the chicken stock and heavy cream. Into the pan, squeeze a bit of lemon, then add the fresh thyme and Italian seasoning. To taste, season with salt and pepper. Let everything simmer for about 2 to 3 minutes. If needed, add more seasoning according to taste.

Step 6: To assemble: Adjust the heat to low and place the pork chops back in the pan. Over the pork chops, drizzle some of the sauce, and reheat for 2 to 3 minutes over low or until the pork chops are done.

Nutrition Facts:

Amount Per Serving: Calories 452, Calories from Fat 288, Fat 32g49%, Saturated Fat 17g106%, Cholesterol 161mg54%, Sodium 221mg10%, Potassium 593mg17%, Carbohydrates 13g4%, Fiber 1g4%, Sugar 1g1%, Protein 31g62%, Vitamin A 835IU17%, Vitamin C 9.2 mg11%, Calcium 58mg6%, Iron 1.9 mg11%

Boneless Pork Chops in Creamy Garlic and Herb Wine Sauce

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 This one-skillet dish is a sure winner! Incredibly easy to make and guarantee… General Recipes Boneless Pork Chops in Creamy Garlic and Herb Wine Sauce European Print This

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

Nutrition facts: 452 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pork Chops:
• 2 tbsp butter
• 4 boneless pork chops
• Pork Chop Dredging Mixture:
• ½ tsp garlic powder
• ¼ c. all-purpose flour
• ½ tsp onion powder
• Salt and freshly ground pepper to taste
• 1 tsp Italian seasoning
• Creamy Herb and Wine Sauce:
• 2 cloves garlic, minced
• 2 tbsp butter
• ¼ lemon (juice of fresh lemon)
• ½ c. heavy cream
• ½ c. chicken stock
• 1 tsp Italian seasoning
• ½ c. dry white wine
• 4 sprigs of fresh thyme (leaves only)
• 1 tbsp flour (or use leftover flour from pork chops dredging)

Instructions

Step 1: Place the flour, garlic powder, onion powder, and Italian seasoning in a large bowl. Generously season with salt and pepper. Mix well until combined.

Step 2: In the dry mixture, dredge the pork chops.

Step 3: In a large skillet, heat 2 tbsp butter over medium-high heat. Add the pork chops to the hot skillet and sear for about 3 to 4 minutes on each side. Adjust the heat to medium when cooking the second side. To a plate, transfer the pork chops and cover to keep them warm.

Step 4: To make the creamy garlic and herb sauce, add 2 tbsp butter to the same skillet along with the minced garlic. Cook over medium heat for about 1 to 2 minutes. To the butter mixture, add the flour and mix well.

Step 5: Over medium heat, pour the wine and simmer for about 1 minute. Then, pour in the chicken stock and heavy cream. Into the pan, squeeze a bit of lemon, then add the fresh thyme and Italian seasoning. To taste, season with salt and pepper. Let everything simmer for about 2 to 3 minutes. If needed, add more seasoning according to taste.

Step 6: To assemble: Adjust the heat to low and place the pork chops back in the pan. Over the pork chops, drizzle some of the sauce, and reheat for 2 to 3 minutes over low or until the pork chops are done.