General Recipes

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

Make this easy one-pan French Onion Smothered Pork Chops in less than forty minutes and impress your family with the best pork chop dinner!

Ingredients

4 boneless pork chops about 1–1 ½” thick

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 yellow onions were peeled, cut in half, and sliced into half-moon-shaped slices

1 c. plus 4 tablespoons beef stock

¼ teaspoon garlic powder

½ teaspoon dried thyme

2 ½ tablespoons all-purpose flour

1 c. shredded Gruyere cheese or Swiss

4 slices provolone cheese

fresh thyme sprigs for adding to the pan

½ teaspoon kosher salt

1/4 teaspoon black pepper

How to make One Pan French Onion Smothered Pork Chops

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

Step 2: In a large cast-iron or other oven-safe skillets, heat the butter and olive oil over medium-high heat. Then, add the sliced onions and saute for about 3 to 5 minutes until tender. Next, add 4 tbsp beef stock and cook for another 12 to 15 minutes or until the onions are very tender and golden brown, stirring often.

Step 3: In the meantime, season all sides of the pork chops with salt, black pepper, thyme, and garlic powder. On a plate, transfer the onions, but do not wipe the skillet.

Step 4: Adjust the heat to medium. If needed, add more oil to the skillet. Lay the pork chops and cook for about 3 to 4 minutes on each side until golden brown. To a plate, transfer the pork chops.

Step 5: To the pan, return the cooked onions and sprinkle with flour. Stir well and cook for about 1 minute. Pour in the rest of 1 c beef stock and let the mixture come to a boil, stirring often. To taste, season with salt and pepper.

Step 6: Return the pork chops to the pan and spoon some beef stock on top. Then, top the pork chops with slices of provolone cheese and generously sprinkle with shredded Gruyere (around 1/4 c of each pork chop).

Step 7: To the pork chops, add a couple of sprigs of fresh thyme. Place in the preheated oven and bake for about 8 to 10 minutes or until the cheese has melted and is gooey.

Step 8: On top of the cheese, spoon some of the beef stock/onion mixtures. If desired, garnish with extra black pepper. Serve and enjoy!

One Pan French Onion Smothered Pork Chops

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4 Make this easy one-pan French Onion Smothered Pork Chops in less than forty… General Recipes One Pan French Onion Smothered Pork Chops 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

• 4 boneless pork chops about 1–1 ½” thick
• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 yellow onions were peeled, cut in half, and sliced into half-moon-shaped slices
• 1 c. plus 4 tablespoons beef stock
• ¼ teaspoon garlic powder
• ½ teaspoon dried thyme
• 2 ½ tablespoons all-purpose flour
• 1 c. shredded Gruyere cheese or Swiss
• 4 slices provolone cheese
• fresh thyme sprigs for adding to the pan
• ½ teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

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

Step 2: In a large cast-iron or other oven-safe skillets, heat the butter and olive oil over medium-high heat. Then, add the sliced onions and saute for about 3 to 5 minutes until tender. Next, add 4 tbsp beef stock and cook for another 12 to 15 minutes or until the onions are very tender and golden brown, stirring often.

Step 3: In the meantime, season all sides of the pork chops with salt, black pepper, thyme, and garlic powder. On a plate, transfer the onions, but do not wipe the skillet.

Step 4: Adjust the heat to medium. If needed, add more oil to the skillet. Lay the pork chops and cook for about 3 to 4 minutes on each side until golden brown. To a plate, transfer the pork chops.

Step 5: To the pan, return the cooked onions and sprinkle with flour. Stir well and cook for about 1 minute. Pour in the rest of 1 c beef stock and let the mixture come to a boil, stirring often. To taste, season with salt and pepper.

Step 6: Return the pork chops to the pan and spoon some beef stock on top. Then, top the pork chops with slices of provolone cheese and generously sprinkle with shredded Gruyere (around 1/4 c of each pork chop).

Step 7: To the pork chops, add a couple of sprigs of fresh thyme. Place in the preheated oven and bake for about 8 to 10 minutes or until the cheese has melted and is gooey.

Step 8: On top of the cheese, spoon some of the beef stock/onion mixtures. If desired, garnish with extra black pepper. Serve and enjoy!

PREP TIME: 5 MINS | COOK TIME: 15 MINS | YIELD: 4 servings

Juicy and tender garlic pan-seared pork chops smothered in an incredibly creamy mushroom sauce. It’s the perfect weeknight meal that you can easily and quickly whip up in a snap! Enjoy these garlic pork chops with creamy mushroom sauce with cauliflower rice, zucchini noodles, or pasta.

INGREDIENTS

2 tbsp butter

2 tbsp olive oil

4 pork chops, bone-in or boneless (about 1” thick)

1 tsp garlic powder

1 tsp paprika

Salt and fresh cracked black pepper, to taste

Mushroom sauce:

4-5 garlic cloves, crushed

1 1/2 c. heavy cream

1 tsp Italian seasoning

1/2 c. (125ml) chicken broth

1 c. sliced brown mushrooms

Salt and pepper to taste

1 tbsp fresh chopped parsley

HOW TO MAKE GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

Step 1: In a small bowl, place the paprika, garlic powder, salt, and pepper. Mix well until combined. Using kitchen paper towels, pat the pork chops dry and generously season with the spice mix.

Step 2: In a skillet, heat the olive oil and butter over medium-high heat until the butter has melted. Then, add the pork chops to the hot skillet and sear for about 3 to 5 minutes on each side until browned. In a warm plate, transfer the pork chops and set them aside.

Step 3: Add the mushrooms to the now-empty skillet and stir fry until golden brown, scraping the leftover bits from the bottom of the pan.

Step 4: Next, add the garlic to the pan, along with the parsley and Italian seasoning. Stir fry for 30 seconds more, then pour in the broth and add the cream. Stir and simmer for about 3 to 4 minutes until the mixture has slightly thickened. If needed, adjust the seasoning.

Step 5: Return the pork chops to the skillet along with the accumulated juices. Let everything simmer for another 2 to 3 minutes or until the pork chops are cooked to your desired doneness.

Step 6: Before serving, garnish with the rest of the fresh parsley. Enjoy right away with cauliflower rice, zucchini noodles, or pasta.

Nutrition Facts:

Energy 573.86 kcal, Fat 40.59 g, Protein 44.15 g, Carbs 7.32 g, Saturated Fat 15.4 g, Polyunsat Fat 3.89 g, Monounsat Fat 16.4 g, Sugars 2.54 g, Cholesterol 180.29 mg, Sodium 271.58 mg, Potassium 968.96 mg, Fiber 1.03 g

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

Rebecca PREP TIME: 5 MINS | COOK TIME: 15 MINS | YIELD: 4 servings Juicy and tender garlic pan-seared pork chops smothered in an incredibly creamy mushroom sauce. It’s the perfect… General Recipes GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 537.86 calories 40.59 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 4 pork chops, bone-in or boneless (about 1” thick)
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and fresh cracked black pepper, to taste
• Mushroom sauce:
• 4-5 garlic cloves, crushed
• 1 1/2 c. heavy cream
• 1 tsp Italian seasoning
• 1/2 c. (125ml) chicken broth
• 1 c. sliced brown mushrooms
• Salt and pepper to taste
• 1 tbsp fresh chopped parsley

Instructions

Step 1: In a small bowl, place the paprika, garlic powder, salt, and pepper. Mix well until combined. Using kitchen paper towels, pat the pork chops dry and generously season with the spice mix.

Step 2: In a skillet, heat the olive oil and butter over medium-high heat until the butter has melted. Then, add the pork chops to the hot skillet and sear for about 3 to 5 minutes on each side until browned. In a warm plate, transfer the pork chops and set them aside.

Step 3: Add the mushrooms to the now-empty skillet and stir fry until golden brown, scraping the leftover bits from the bottom of the pan.

Step 4: Next, add the garlic to the pan, along with the parsley and Italian seasoning. Stir fry for 30 seconds more, then pour in the broth and add the cream. Stir and simmer for about 3 to 4 minutes until the mixture has slightly thickened. If needed, adjust the seasoning.

Step 5: Return the pork chops to the skillet along with the accumulated juices. Let everything simmer for another 2 to 3 minutes or until the pork chops are cooked to your desired doneness.

Step 6: Before serving, garnish with the rest of the fresh parsley. Enjoy right away with cauliflower rice, zucchini noodles, or pasta.

PREP TIME: 5 MINS | COOK TIME: 45 MINS | TOTAL TIME: 50 MINS | SERVINGS: 6

Tender and incredibly flavorful baked Parmesan chicken – the perfect weeknight meal that anyone can throw together in a snap using only six ingredients. Coated chicken breasts with well-balanced flavor that are baked to perfection. Serve this for an impressive dinner that will blow everyone away, even your fussiest eaters!

If chicken is a staple in your home, then you have to try this recipe. It’s easy and quick to make less to no effort. To make the chicken perfectly moist, I suggest spreading a thin layer of sauce on the bottom of the pan. Pop in the oven, and this baked chicken Parmesan is ready before you know it!

I love this baked Parmesan chicken for great reasons. The chicken is baked to perfection – moist and super juicy! And I am blown by the melted, crispy cheese layer on top. This is a fool-proof recipe that is very hard to mess up. A no-fuss and guaranteed to be one of the best chicken meals you’ll ever make!

Ingredients

1/2 c. Parmesan cheese and reserve more for top

6 chicken breasts

1 teaspoon garlic powder

1 c. light mayonnaise or Greek yoghurt, I used ½ of each, and it was amazing!

1 1/2 teaspoons seasoning salt

1/2 teaspoon pepper

HOW TO MAKE BAKED PARMESAN CHICKEN

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 9 x 13-inch pan. Inside the prepared pan, lay the chicken.

Step 2: Combine the remaining ingredients and evenly spread this on each piece. This will ensure the chicken won’t dry out while baking.

Step 3: On top of the chicken, sprinkle the remaining fresh Parmesan.

Step 4: Place in the preheated oven and bake for about 45 minutes, uncovered.

Step 5: Remove from the oven when done and serve the baked Parmesan chicken right away. Enjoy!

Nutrition Facts:

Calories546kcal (27%), Carbohydrates1g, Protein51g (102%), Fat36g (55%), Saturated Fat7g (35%), Cholesterol166mg (55%), Sodium1214mg (51%), Potassium857mg (24%), Fiber1g (4%), Sugar1g (1%), Vitamin A157IU (3%), Vitamin C3mg (4%), Calcium113mg (11%), Iron1mg (6%)

BAKED PARMESAN CHICKEN

Rebecca PREP TIME: 5 MINS | COOK TIME: 45 MINS | TOTAL TIME: 50 MINS | SERVINGS: 6 Tender and incredibly flavorful baked Parmesan chicken – the perfect weeknight meal that… General Recipes BAKED PARMESAN CHICKEN European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 546 calories 36 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. Parmesan cheese and reserve more for top
• 6 chicken breasts
• 1 teaspoon garlic powder
• 1 c. light mayonnaise or Greek yoghurt, I used ½ of each, and it was amazing!
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon pepper

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 9 x 13-inch pan. Inside the prepared pan, lay the chicken.

Step 2: Combine the remaining ingredients and evenly spread this on each piece. This will ensure the chicken won’t dry out while baking.

Step 3: On top of the chicken, sprinkle the remaining fresh Parmesan.

Step 4: Place in the preheated oven and bake for about 45 minutes, uncovered.

Step 5: Remove from the oven when done and serve the baked Parmesan chicken right away. Enjoy!

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4

If you are looking for a simple yet elegant meal, then this stuffed pork tenderloin is a must! It’s the perfect weeknight dinner that you can whip up in a breeze using only a few simple ingredients. Enjoy this perfectly roasted pork tenderloin stuffed with spinach, cheese, and sun-dried tomatoes any time for family or even for entertaining.

INGREDIENTS

1 1/2 tbsp olive oil

1 1/4 lb pork tenderloin

1/3 c. sun-dried tomatoes, sliced

1 tbsp chopped parsley

1/2 box of frozen spinach, thawed and excess water squeezed out

1 tsp Italian seasoning

3/4 c. shredded mozzarella cheese

1 lb small potatoes, sliced or cut into 1-inch pieces

Salt and pepper to taste

Cooking spray

How to make Stuffed Pork Tenderloin

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a sheet pan and grease with cooking spray.

Step 2: Start cut a deep slit down the length of the pork. Be careful not to cut all the way through. Like a book, lay the pork open and pound to about 3/4-inch thickness using a meat mallet. Then, sprinkle the pork with Italian seasoning, salt, and pepper. On one side of the pork, layer the spinach, cheese, and sun-dried tomatoes.

Step 3: Tightly roll the pork up and secure it with some kitchen twine. Tie the string around 2 to 3 inches apart. Then, generously season the pork with salt and pepper. On the lined sheet pan, place the pork.

Step 4: In a bowl, place the potatoes and drizzle with olive oil. Toss to coat the potatoes well and sprinkle with salt and pepper.

Step 5: Place in the preheated oven and bake for about 30 minutes or until the potatoes are fork-tender and browned. The pork is done once its internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium).

Step 6: Take the dish out of the oven and allow it to rest for about 5 minutes. Then, take the string off the pork. Slice the pork and sprinkle with parsley. Serve right away with the potatoes. Enjoy!

NUTRITION FACTS:

Calories: 271 kcal | Carbohydrates: 7g | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 254mg | Potassium: 1010mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4385IU | Vitamin C: 5.5mg | Calcium: 178mg | Iron: 3.2mg

Stuffed Pork Tenderloin

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4 If you are looking for a simple yet elegant meal, then this stuffed… General Recipes Stuffed Pork Tenderloin European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 271 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 tbsp olive oil
• 1 1/4 lb pork tenderloin
• 1/3 c. sun-dried tomatoes, sliced
• 1 tbsp chopped parsley
• 1/2 box of frozen spinach, thawed and excess water squeezed out
• 1 tsp Italian seasoning
• 3/4 c. shredded mozzarella cheese
• 1 lb small potatoes, sliced or cut into 1-inch pieces
• Salt and pepper to taste
• Cooking spray

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a sheet pan and grease with cooking spray.

Step 2: Start cut a deep slit down the length of the pork. Be careful not to cut all the way through. Like a book, lay the pork open and pound to about 3/4-inch thickness using a meat mallet. Then, sprinkle the pork with Italian seasoning, salt, and pepper. On one side of the pork, layer the spinach, cheese, and sun-dried tomatoes.

Step 3: Tightly roll the pork up and secure it with some kitchen twine. Tie the string around 2 to 3 inches apart. Then, generously season the pork with salt and pepper. On the lined sheet pan, place the pork.

Step 4: In a bowl, place the potatoes and drizzle with olive oil. Toss to coat the potatoes well and sprinkle with salt and pepper.

Step 5: Place in the preheated oven and bake for about 30 minutes or until the potatoes are fork-tender and browned. The pork is done once its internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium).

Step 6: Take the dish out of the oven and allow it to rest for about 5 minutes. Then, take the string off the pork. Slice the pork and sprinkle with parsley. Serve right away with the potatoes. Enjoy!

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

Enjoy an easy yet elegant weeknight meal with this mouthwatering salmon pesto pasta. This is made with only a few simple ingredients and ready in less than thirty minutes. For this recipe, you are welcome to use either jarred or homemade pesto.

INGREDIENTS

1 tbsp olive oil

1 tbsp butter

1 lb. fresh salmon

1/4 tsp garlic powder

1/3 c. pesto (click for my recipe or use your preferred jarred variety)

1/3 c. chicken broth or dry white wine

1/4 c. heavy/whipping cream

Flour for dredging

Freshly grated Parmesan cheese optional

8 oz. uncooked pasta

1/2 tsp lemon juice, optional

Salt & pepper to taste

How to make Salmon Pesto Pasta

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

Step 2: Season the salmon with garlic powder, salt, and pepper. Then, coat all sides of the salmon with flour.

Step 3: Heat the oil and butter in a skillet over medium-high heat. Add the salmon to the hot skillet and cook for about 3 minutes per side until lightly golden.

Step 4: When done, remove the pan from the heat and transfer the salmon to a plate. Set aside. Discard the grease, leaving the nice browned bits on the bottom of the pan. There is no need to wipe the pan out.

Step 5: Pour the chicken broth into the pan and add the pesto. Cook on the stove for about 30 seconds, scraping the brown bits off the bottom of the pan.

Step 6: Now, add the cream along with the lemon juice. Allow the sauce to simmer for about 1 minute. Return the salmon to the pan. Using a spoon, break the salmon into pieces. Then, decrease the heat and allow it to cook gently for approximately 5 minutes or so until the sauce has thickened.

Step 7: When the pasta is done, drain and toss it with the sauce. Serve the salmon pesto pasta right away garnished with some freshly grated Parmesan cheese. Enjoy!

NUTRITION FACTS:

Calories: 567 kcal, Carbohydrates: 46g, Protein: 32g, Fat: 28g, Saturated Fat: 8g, Cholesterol: 92mg, Sodium: 349mg, Potassium: 709mg, Fiber: 2g, Sugar: 2g, Vitamin A: 768IU, Vitamin C: 2mg, Calcium: 68mg, Iron: 2mg

Salmon Pesto Pasta

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 Enjoy an easy yet elegant weeknight meal with this mouthwatering salmon pesto pasta.… General Recipes Salmon Pesto Pasta European Print This

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

Nutrition facts: 567 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb. fresh salmon
• 1/4 tsp garlic powder
• 1/3 c. pesto (click for my recipe or use your preferred jarred variety)
• 1/3 c. chicken broth or dry white wine
• 1/4 c. heavy/whipping cream
• Flour for dredging
• Freshly grated Parmesan cheese optional
• 8 oz. uncooked pasta
• 1/2 tsp lemon juice, optional
• 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: Season the salmon with garlic powder, salt, and pepper. Then, coat all sides of the salmon with flour.

Step 3: Heat the oil and butter in a skillet over medium-high heat. Add the salmon to the hot skillet and cook for about 3 minutes per side until lightly golden.

Step 4: When done, remove the pan from the heat and transfer the salmon to a plate. Set aside. Discard the grease, leaving the nice browned bits on the bottom of the pan. There is no need to wipe the pan out.

Step 5: Pour the chicken broth into the pan and add the pesto. Cook on the stove for about 30 seconds, scraping the brown bits off the bottom of the pan.

Step 6: Now, add the cream along with the lemon juice. Allow the sauce to simmer for about 1 minute. Return the salmon to the pan. Using a spoon, break the salmon into pieces. Then, decrease the heat and allow it to cook gently for approximately 5 minutes or so until the sauce has thickened.

Step 7: When the pasta is done, drain and toss it with the sauce. Serve the salmon pesto pasta right away garnished with some freshly grated Parmesan cheese. Enjoy!

Prep Time: 30 mins | Cook Time: 35 mins | Total Time: 1 hr 5 mins | Servings: 6

Simple and delicious, this chicken and dumplings are the best meal to warm you up inside and out. My family’s favorite and one of my most loved recipes. For this recipe, I use rotisserie chicken, but I make the dumplings from scratch. This easy recipe is a foolproof recipe and guarantees the most amazing dumplings you’ll ever make!

Ingredients

4 tablespoons unsalted butter, melted

1 rotisserie chicken, white and dark meat shredded and skin removed

1/2 teaspoon smoked paprika

1 sweet onion, diced

2 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

4 c. chicken stock

2 c. all-purpose flour

4 teaspoons baking powder

6 small carrots, peeled and diced

3 ribs celery, diced (about 1 c.)

3/4 c. milk

1 can cream of onion soup you can also use cream of chicken or cream of celery

1/2 c. fresh parsley, finely chopped

1 teaspoon salt

How to make Simply Delicious Chicken and Dumplings

Step 1: Melt 2 tbsp butter in a large stockpot over medium heat. Once the butter has melted, add the carrots along with the celery, onion, and parsley. Sprinkle all the seasonings including salt and pepper. Cook for about 5 to 8 minutes or until the veggies are beginning to soften.

Step 2: To the pot, add the cream of onion soup along with the chicken stock and shredded rotisserie chicken. Mix well and bring everything to a low boil, then decrease the heat to a gentle simmer.

Step 3: Combine the flour with the baking powder and salt. Mix the milk with the melted butter. Into the flour mixture, pour the milk mixture, and mix well using a spatula until you have a smooth ball of dough. Scoop the mixture using a 1.5 tbsp capacity, cookie scoop and drop the dumpling batter balls into the simmering stew. Do this one at a time until you have used up all the dough. You should have about 15 dumplings.

Step 4: Put the lid on and cook for about 25 minutes on a low simmer until done.

Step 5: Serve the chicken dumplings right away. Enjoy!

Nutrition Info.

Calories: 504 kcal

Simply Delicious Chicken and Dumplings

Rebecca Prep Time: 30 mins | Cook Time: 35 mins | Total Time: 1 hr 5 mins | Servings: 6 Simple and delicious, this chicken and dumplings are the best meal… General Recipes Simply Delicious Chicken and Dumplings European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 504 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tablespoons unsalted butter, melted
• 1 rotisserie chicken, white and dark meat shredded and skin removed
• 1/2 teaspoon smoked paprika
• 1 sweet onion, diced
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 4 c. chicken stock
• 2 c. all-purpose flour
• 4 teaspoons baking powder
• 6 small carrots, peeled and diced
• 3 ribs celery, diced (about 1 c.)
• 3/4 c. milk
• 1 can cream of onion soup you can also use cream of chicken or cream of celery
• 1/2 c. fresh parsley, finely chopped
• 1 teaspoon salt

Instructions

Step 1: Melt 2 tbsp butter in a large stockpot over medium heat. Once the butter has melted, add the carrots along with the celery, onion, and parsley. Sprinkle all the seasonings including salt and pepper. Cook for about 5 to 8 minutes or until the veggies are beginning to soften.

Step 2: To the pot, add the cream of onion soup along with the chicken stock and shredded rotisserie chicken. Mix well and bring everything to a low boil, then decrease the heat to a gentle simmer.

Step 3: Combine the flour with the baking powder and salt. Mix the milk with the melted butter. Into the flour mixture, pour the milk mixture, and mix well using a spatula until you have a smooth ball of dough. Scoop the mixture using a 1.5 tbsp capacity, cookie scoop and drop the dumpling batter balls into the simmering stew. Do this one at a time until you have used up all the dough. You should have about 15 dumplings.

Step 4: Put the lid on and cook for about 25 minutes on a low simmer until done.

Step 5: Serve the chicken dumplings right away. Enjoy!

PREP TIME: 5 MINS | TOTAL TIME: 6 HRS 5 MINS | SERVINGS: 6

Crockpot Spaghetti – the ultimate comfort food and the best spaghetti and meatballs I ever tasted! Simple, no fuss, and require less effort to make. Family-friendly and my kids’ favorite weeknight meal. Throw this together on your next pasta night and impress everyone! Crazy good, I am pretty sure everyone will love and ask for this again and again!

INGREDIENTS

MEATBALLS:

1 large egg, beaten

1 pound of ground beef

1 teaspoon kosher salt

1/4 cup freshly chopped parsley

1/4 cup bread crumbs

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1/4 cup freshly grated Parmesan

SAUCE:

1/2 yellow onion, finely chopped

2 (28 ounces) cans of crushed tomatoes

3/4 pound spaghetti

2 teaspoons dried oregano

Red pepper flakes

1 clove of garlic, minced

Freshly ground black pepper

1 1/2 cups low-sodium chicken broth

2 tablespoons tomato paste

Kosher salt

Freshly chopped parsley, for garnish

Grated Parmesan, for garnish

How to make Crock-Pot Spaghetti

Step 1: Place the ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes in large bowls. Mix well until just combined, then shape the mixture into 16 meatballs. At the bottom of a crockpot, place the meatballs.

Step 2: Add the crushed tomatoes, tomato paste, onion, oregano, and garlic to a different large bowl. Mix well until combined, then season with salt, pepper, and red pepper flakes. Over the meatballs, pour the sauce.

Step 3: Cover and set to cook for 3 hours on high or 5 hours on low.

Step 4: Pour in the broth spaghetti, breaking the noodles in half so they fit. Stir well to coat the noodles. Cover the pot and resume to cook for another 1 1/2 hours on low, stirring about every 30 minutes to break any clumps of noodles. As needed, add extra broth.

Step 5: Before serving, garnish the spaghetti with Parmesan and parsley. Enjoy!

Crock-Pot Spaghetti

Rebecca PREP TIME: 5 MINS | TOTAL TIME: 6 HRS 5 MINS | SERVINGS: 6 Crockpot Spaghetti – the ultimate comfort food and the best spaghetti and meatballs I ever tasted!… General Recipes Crock-Pot Spaghetti European Print This

Serves: 6 Prep Time: 5 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• MEATBALLS:
• 1 large egg, beaten
• 1 pound of ground beef
• 1 teaspoon kosher salt
• 1/4 cup freshly chopped parsley
• 1/4 cup bread crumbs
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup freshly grated Parmesan
• SAUCE:
• 1/2 yellow onion, finely chopped
• 2 (28 ounces) cans of crushed tomatoes
• 3/4 pound spaghetti
• 2 teaspoons dried oregano
• Red pepper flakes
• 1 clove of garlic, minced
• Freshly ground black pepper
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• Kosher salt
• Freshly chopped parsley, for garnish
• Grated Parmesan, for garnish

Instructions

Step 1: Place the ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes in large bowls. Mix well until just combined, then shape the mixture into 16 meatballs. At the bottom of a crockpot, place the meatballs.

Step 2: Add the crushed tomatoes, tomato paste, onion, oregano, and garlic to a different large bowl. Mix well until combined, then season with salt, pepper, and red pepper flakes. Over the meatballs, pour the sauce.

Step 3: Cover and set to cook for 3 hours on high or 5 hours on low.

Step 4: Pour in the broth spaghetti, breaking the noodles in half so they fit. Stir well to coat the noodles. Cover the pot and resume to cook for another 1 1/2 hours on low, stirring about every 30 minutes to break any clumps of noodles. As needed, add extra broth.

Step 5: Before serving, garnish the spaghetti with Parmesan and parsley. Enjoy!

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

This easy slow cooker taco pasta is a must-try and for keeps! It’s incredibly easy to make using just simple ingredients. Browning the beef is a bonus as it makes this taco pasta beyond amazing! Then, dump the beef into your slow cooker, stir in the rest of the ingredients, and set to cook either on a low or high setting. When almost ready, add the pasta, cook a few minutes more, and then stir in the cheese. Easy peasy!

Slow cooker recipes are gems. They are the perfect option for busy days. Just like this slow cooker taco pasta. Ten minutes is all that is required to prep this. Insanely delicious and always a crowd favorite!

INGREDIENTS

1 bell pepper (chopped)

1 lb lean ground beef

12 oz. shell pasta shapes (whole grain or white)

1 c. jarred salsa (I used mild)

15 oz. can of crushed tomatoes

15 oz. can corn (drained)

2 ½ c water or low sodium chicken broth (I used one 14.5 oz. can of chicken broth plus enough water to total 2 ½ c.)

3 tbsp taco seasoning

1 c. shredded cheddar cheese

salt and pepper

How to make Easy Slow Cooker Taco Pasta

Step 1: Add the beef in a hot large skillet over medium heat. Season the beef with salt and pepper, and cook until brown, stirring occasionally. To your slow cooker, transfer the beef, then add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.

Step 2: Cover and set to cook for 5 to 6 hours on low or 2 to 3 hours on high.

Step 3: To the slow cooker, stir in the pasta. Continue to cook for another 10 to 20 minutes on high. Note that the cooking time of the pasta varies depending on your slow cooker. I suggest chicken for 10 minutes for the doneness.

Step 4: Before serving, stir in the cheddar cheese. Enjoy!

NUTRITION FACTS:

Serving: 1/8 recipe | Calories: 396 kcal | Carbohydrates: 48g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 742mg | Fiber: 7g | Sugar: 8g

Easy Slow Cooker Taco Pasta

Rebecca Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 8 This easy slow cooker taco pasta is a must-try and for… General Recipes Easy Slow Cooker Taco Pasta European Print This

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

Nutrition facts: 396 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 bell pepper (chopped)
• 1 lb lean ground beef
• 12 oz. shell pasta shapes (whole grain or white)
• 1 c. jarred salsa (I used mild)
• 15 oz. can of crushed tomatoes
• 15 oz. can corn (drained)
• 2 ½ c water or low sodium chicken broth (I used one 14.5 oz. can of chicken broth plus enough water to total 2 ½ c.)
• 3 tbsp taco seasoning
• 1 c. shredded cheddar cheese
• salt and pepper

Instructions

Step 1: Add the beef in a hot large skillet over medium heat. Season the beef with salt and pepper, and cook until brown, stirring occasionally. To your slow cooker, transfer the beef, then add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.

Step 2: Cover and set to cook for 5 to 6 hours on low or 2 to 3 hours on high.

Step 3: To the slow cooker, stir in the pasta. Continue to cook for another 10 to 20 minutes on high. Note that the cooking time of the pasta varies depending on your slow cooker. I suggest chicken for 10 minutes for the doneness.

Step 4: Before serving, stir in the cheddar cheese. Enjoy!

Prep Time: 5 mins | Cook Time: 6 hrs | Total Time: 6 hrs 5 mins | Servings: 6

This is another crockpot chicken recipe that you should not miss! A budget-friendly meal that you can make using five ingredients. It’s my favorite, and go-to when I need something simple, and I can easily serve when I get home from work. All you need to do is dump everything in the slow cooker and set it to cook. I often use frozen chicken, especially when I need to let this hang out longer. And it is an affordable option. Serve this crockpot Mississippi chicken by itself or a with sliced provolone cheese, even on rub rolls with melted provolone cheese. For a filling weeknight meal, enjoy this over rice, egg noodles, or mashed potatoes.

Ingredients

½ c. salted butter (1 stick)

3 pounds boneless, skinless chicken breasts

1 packet ranch dressing mix

6 pepperoncini peppers

1 packet au jus gravy mix

HOW TO MAKE CROCKPOT MISSISSIPPI CHICKEN

Step 1: To the bottom of your slow cooker, add the chicken breasts and sprinkle over both packets of au jus gravy mix and ranch dressing mix. On top, add the stick of butter and peperoncini peppers.

Step 2: Put the lid on and set it to cook for 6 to 8 hours on low. Remove the cover when done and shred the chicken using two forks.

Step 3: Serve the Mississippi chicken by itself or in a sandwich with sliced provolone cheese. Enjoy!

Notes:

For this recipe, I use frozen chicken breasts (about 3 pounds). I think this is a cheaper option, and it works amazing if you need to let the chicken hang for about 8 hours or more. Also, the frozen chicken cooks up incredibly without thawing.

If using chicken thighs, simply cut the butter in half as there is more fat in this type of cut.

You can also serve this on rub rolls with melted provolone cheese. This is also great over rice, egg noodles, or mashed potatoes.

Nutrition Facts:

Calories: 410 kcal | Carbohydrates: 3g | Protein: 48g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 772mg | Potassium: 864mg | Vitamin A: 575IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 0.9mg

CROCK POT MISSISSIPPI CHICKEN

Rebecca Prep Time: 5 mins | Cook Time: 6 hrs | Total Time: 6 hrs 5 mins | Servings: 6 This is another crockpot chicken recipe that you should not miss!… General Recipes CROCK POT MISSISSIPPI CHICKEN European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 6 hrs 6 hrs

Nutrition facts: 410 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c. salted butter (1 stick)
• 3 pounds boneless, skinless chicken breasts
• 1 packet ranch dressing mix
• 6 pepperoncini peppers
• 1 packet au jus gravy mix

Instructions

Step 1: To the bottom of your slow cooker, add the chicken breasts and sprinkle over both packets of au jus gravy mix and ranch dressing mix. On top, add the stick of butter and peperoncini peppers.

Step 2: Put the lid on and set it to cook for 6 to 8 hours on low. Remove the cover when done and shred the chicken using two forks.

Step 3: Serve the Mississippi chicken by itself or in a sandwich with sliced provolone cheese. Enjoy!

Notes

For this recipe, I use frozen chicken breasts (about 3 pounds). I think this is a cheaper option, and it works amazing if you need to let the chicken hang for about 8 hours or more. Also, the frozen chicken cooks up incredibly without thawing. If using chicken thighs, simply cut the butter in half as there is more fat in this type of cut. You can also serve this on rub rolls with melted provolone cheese. This is also great over rice, egg noodles, or mashed potatoes.

TOTAL TIME: 55 MINS | PREP TIME: 35 MINS | COOK TIME: 30 MINS | SERVINGS: 4-6

This baked pork tenderloin is easy to make. It’s the best-baked pork tenderloin, bursting with flavor, and incredibly juicy! Enjoy this melt-in-your-mouth pork tenderloin for a fancy meal, and do not forget the unbelievable self-basting herb butter.

INGREDIENTS

3 tbsp butter, sliced into 6 pads

1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2–2 ½ pounds total)

4 c. warm water

2 tbsp brown sugar

2 tbsp apple cider vinegar

1 c. ice cubes

1/4 c. kosher salt

2 tbsp lemon juice

SPICE MIX:

1 teaspoon EACH salt, onion powder

1 tablespoon EACH chili powder, garlic powder

1/4 tsp pepper

1/2 tsp smoked paprika

HERBS TO ADD LATER:

1/2 teaspoon EACH dried parsley, dried basil, dried oregano, dried thyme

HOW TO MAKE THE BEST BAKED PORK TENDERLOIN

Step 1: Prepare the oven. Preheat it to 400 degrees F. On a baking sheet, lay two long pieces of foil.

Step 2: Combine the salt with warm water in a gallon-size freezer bag until the salt is completely dissolved. Stir in the apple cider vinegar, brown sugar, and ice. Then, add the pork. Brine the pork for 20 minutes. Exactly 20 minutes, take the pork from the brine, rinse, and pat them very dry.

Step 3: In a small bowl, place the Spice Mix ingredients. Mix well, then evenly rub this to the entire pork.

Step 4: In a large skillet, heat 2 tbsp vegetable oil over medium-high heat. Add the pork tenderloins to the skillet once the oil is very hot and just smoking. Sear the pork until all sides are golden. You may need to sear the pork in batches. To a foil, transfer the pork when done.

Step 5: Evenly sprinkle the rest of the herbs (parsley, basil, oregano, thyme) over the pork tenderloins. Rub them into the pork, then drizzle each pork evenly with 1 tbsp lemon juice (total of 2 tbsp). Lastly, top each tenderloin with 3 pads of butter. Completely enclose each tenderloin with the foil.

Step 6: Place in the preheated oven and bake for about 12 to 25 minutes until the internal temperature of the pork reaches between 145 and 150 degrees F or 63 and 65 degrees C. Note that the cooking time of the pork varies depending on the thickness of the meat. The meat with being a little pink in the middle and juicy. Unwrap the pork and check the temperature. And if need to continue baking, wrap the pork again.

Step 7: Loosen the foil when the pork is done. This way the steam can escape. Allow the pork to stand for about 5 to 10 minutes, then slice. To taste, season with extra salt and pepper.

Step 8: Serve the baked pork tenderloin with the butter sauce accumulated. Enjoy!

BEST BAKED PORK TENDERLOIN

Rebecca TOTAL TIME: 55 MINS | PREP TIME: 35 MINS | COOK TIME: 30 MINS | SERVINGS: 4-6 This baked pork tenderloin is easy to make. It’s the best-baked pork tenderloin,… General Recipes BEST BAKED PORK TENDERLOIN European Print This

Serves: 4-6 Prep Time: 35 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp butter, sliced into 6 pads
• 1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2–2 ½ pounds total)
• 4 c. warm water
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 c. ice cubes
• 1/4 c. kosher salt
• 2 tbsp lemon juice
• SPICE MIX:
• 1 teaspoon EACH salt, onion powder
• 1 tablespoon EACH chili powder, garlic powder
• 1/4 tsp pepper
• 1/2 tsp smoked paprika
• HERBS TO ADD LATER:
• 1/2 teaspoon EACH dried parsley, dried basil, dried oregano, dried thyme

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. On a baking sheet, lay two long pieces of foil.

Step 2: Combine the salt with warm water in a gallon-size freezer bag until the salt is completely dissolved. Stir in the apple cider vinegar, brown sugar, and ice. Then, add the pork. Brine the pork for 20 minutes. Exactly 20 minutes, take the pork from the brine, rinse, and pat them very dry.

Step 3: In a small bowl, place the Spice Mix ingredients. Mix well, then evenly rub this to the entire pork.

Step 4: In a large skillet, heat 2 tbsp vegetable oil over medium-high heat. Add the pork tenderloins to the skillet once the oil is very hot and just smoking. Sear the pork until all sides are golden. You may need to sear the pork in batches. To a foil, transfer the pork when done.

Step 5: Evenly sprinkle the rest of the herbs (parsley, basil, oregano, thyme) over the pork tenderloins. Rub them into the pork, then drizzle each pork evenly with 1 tbsp lemon juice (total of 2 tbsp). Lastly, top each tenderloin with 3 pads of butter. Completely enclose each tenderloin with the foil.

Step 6: Place in the preheated oven and bake for about 12 to 25 minutes until the internal temperature of the pork reaches between 145 and 150 degrees F or 63 and 65 degrees C. Note that the cooking time of the pork varies depending on the thickness of the meat. The meat with being a little pink in the middle and juicy. Unwrap the pork and check the temperature. And if need to continue baking, wrap the pork again.

Step 7: Loosen the foil when the pork is done. This way the steam can escape. Allow the pork to stand for about 5 to 10 minutes, then slice. To taste, season with extra salt and pepper.

Step 8: Serve the baked pork tenderloin with the butter sauce accumulated. Enjoy!