General Recipes

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

These easy eggplant Parmesan stacks are your best option if you find yourself craving eggplant Parmesan. Throw these stacks together without a fuss and quick, and enjoy perfectly grilled eggplants in a simple fresh tomato sauce with melty cheese.

Ingredients

FRESH TOMATO SAUCE:

1 clove of garlic, minced

2 tbsp olive oil

4-5 fresh basil leaves, chopped

1 tsp oregano

1-2 pinches of hot pepper flakes (if desired)

14 small Roma tomatoes (or large grape tomatoes/sliced in half lengthwise)

2-3 pinches of salt

STACKS:

8 slices thick round eggplant (1/4”)

1/4 c. freshly grated Parmesan cheese (or more)

8 slices of firm mozzarella cheese (or more if you prefer)

How to make Easy Eggplant Parmesan Stacks

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using 1 to 2 tbsp olive oil, lightly drizzle an oven-proof baking dish.

Step 2: Add the olive oil, garlic, and halved tomatoes to a small frying pan and sprinkle with oregano, chopped basil leaves, salt, and hot pepper flakes. Stir gently and cook over medium heat or until you reached your desired doneness.

Step 3: Add the sliced eggplant to a medium bowl with a tsp of salt. Toss well and allow the eggplant to sit for about 20 minutes. Then, drain the eggplant but do not rinse. This step is not required if using a globe or Italian, even Rosa Bianca. I also rarely do this step only with older eggplant.

Step 4: On a barbecue or pan grill, grill the slices of eggplant on both sides. On the prepared baking dish, lay 4 eggplant slices and top with a slice of mozzarella, then 2 to 3 cooked tomatoes, 1 to 2 tsp Parmesan cheese. On top, place another grilled eggplant and repeat. A slight drizzle on each stack with olive oil.

Step 5: Place in the preheated oven and bake for about 10 minutes or until the cheese has melted.

Step 6: Serve the eggplant Parmesan stacks right away when done. Enjoy!

Nutrition Facts:

Calories: 319 kcal | Carbohydrates: 15g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 662mg | Potassium: 750mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2312IU | Vitamin C: 32mg | Calcium: 397mg | Iron: 1mg

Easy Eggplant Parmesan Stacks

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 4 These easy eggplant Parmesan stacks are your best option if you find yourself… General Recipes Easy Eggplant Parmesan Stacks European Print This

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

Nutrition facts: 319 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FRESH TOMATO SAUCE:
• 1 clove of garlic, minced
• 2 tbsp olive oil
• 4-5 fresh basil leaves, chopped
• 1 tsp oregano
• 1-2 pinches of hot pepper flakes (if desired)
• 14 small Roma tomatoes (or large grape tomatoes/sliced in half lengthwise)
• 2-3 pinches of salt
• STACKS:
• 8 slices thick round eggplant (1/4”)
• 1/4 c. freshly grated Parmesan cheese (or more)
• 8 slices of firm mozzarella cheese (or more if you prefer)

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using 1 to 2 tbsp olive oil, lightly drizzle an oven-proof baking dish.

Step 2: Add the olive oil, garlic, and halved tomatoes to a small frying pan and sprinkle with oregano, chopped basil leaves, salt, and hot pepper flakes. Stir gently and cook over medium heat or until you reached your desired doneness.

Step 3: Add the sliced eggplant to a medium bowl with a tsp of salt. Toss well and allow the eggplant to sit for about 20 minutes. Then, drain the eggplant but do not rinse. This step is not required if using a globe or Italian, even Rosa Bianca. I also rarely do this step only with older eggplant.

Step 4: On a barbecue or pan grill, grill the slices of eggplant on both sides. On the prepared baking dish, lay 4 eggplant slices and top with a slice of mozzarella, then 2 to 3 cooked tomatoes, 1 to 2 tsp Parmesan cheese. On top, place another grilled eggplant and repeat. A slight drizzle on each stack with olive oil.

Step 5: Place in the preheated oven and bake for about 10 minutes or until the cheese has melted.

Step 6: Serve the eggplant Parmesan stacks right away when done. Enjoy!

PREP TIME: 35 MINS | COOK TIME: 35 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 6 servings

What is your favorite eggplant recipe? Mine is this delicious sheet pan eggplant Parmesan. Breaded eggplant slices and baked until golden perfection. With the perfect crunch and loads of melty cheese on top, this eggplant Parmesan is no doubt the best eggplant dish you’ll ever make!

INGREDIENTS

2 eggs

2 tbsp olive oil

1 medium eggplant, cut into 1/4” slices

1 tbsp water

1 c. panko breadcrumbs

1 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

1 (25 oz) jar of marinara sauce

1/4 c. grated Parmesan cheese

julienned fresh basil, optional

8 oz. mozzarella cheese, shredded

How to make Sheet Pan Eggplant Parmesan

Step 1: Onto paper towels, spread the sliced eggplant in one layer, and generously sprinkle with salt. Allow the eggplants to sit for about 15 minutes. Then, flip and sprinkle the other side with salt. Let the eggplant sit for 15 minutes more. After the time is up, rinse the eggplant with water, then pat them dry with clean paper towels.

Step 2: Prepare the oven. Preheat it to 375 degrees.

Step 3: In a shallow dish, place the panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, and garlic powder. Mix well until combined.

Step 4: Lightly beat the eggs with water in another dish.

Step 5: In the egg, dip the eggplant slices, then dredge in the breadcrumb mixture, gently pressing the slices to coat both sides evenly.

Step 6: Drizzle with olive oil on a pan lined with sheet, foil, spreading the oil around to cover the entire pan. Then, in a single layer, lay the breaded eggplant.

Step 7: Place in the preheated oven and bake for about 15 minutes, then flip the eggplant slices and continue to bake the other side for another 10 minutes. Remove from the oven and spoon the sauce onto the eggplant slices and sprinkle with shredded cheese. Bake for another 10 minutes or until the cheese has melted.

Step 8: Before serving, garnish the eggplant Parmesan with fresh basil. Enjoy!

Nutrition Facts:

Calories Per Serving: 434, Total Fat 26.2g 40%, Cholesterol 148.3mg 49%, Sodium 1400mg 58%, Total Carbohydrate 30.3g 10%, Dietary Fiber 7.5g 30%, Sugars 12.4g, Protein 22.9g 46%

Sheet Pan Eggplant Parmesan

Rebecca PREP TIME: 35 MINS | COOK TIME: 35 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 6 servings What is your favorite eggplant recipe? Mine is this delicious… General Recipes Sheet Pan Eggplant Parmesan European Print This

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

Nutrition facts: 434 calories 26.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 2 tbsp olive oil
• 1 medium eggplant, cut into 1/4” slices
• 1 tbsp water
• 1 c. panko breadcrumbs
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 (25 oz) jar of marinara sauce
• 1/4 c. grated Parmesan cheese
• julienned fresh basil, optional
• 8 oz. mozzarella cheese, shredded

Instructions

Step 1: Onto paper towels, spread the sliced eggplant in one layer, and generously sprinkle with salt. Allow the eggplants to sit for about 15 minutes. Then, flip and sprinkle the other side with salt. Let the eggplant sit for 15 minutes more. After the time is up, rinse the eggplant with water, then pat them dry with clean paper towels.

Step 2: Prepare the oven. Preheat it to 375 degrees.

Step 3: In a shallow dish, place the panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, and garlic powder. Mix well until combined.

Step 4: Lightly beat the eggs with water in another dish.

Step 5: In the egg, dip the eggplant slices, then dredge in the breadcrumb mixture, gently pressing the slices to coat both sides evenly.

Step 6: Drizzle with olive oil on a pan lined with sheet, foil, spreading the oil around to cover the entire pan. Then, in a single layer, lay the breaded eggplant.

Step 7: Place in the preheated oven and bake for about 15 minutes, then flip the eggplant slices and continue to bake the other side for another 10 minutes. Remove from the oven and spoon the sauce onto the eggplant slices and sprinkle with shredded cheese. Bake for another 10 minutes or until the cheese has melted.

Step 8: Before serving, garnish the eggplant Parmesan with fresh basil. Enjoy!

Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Servings: 10 CUPS

Hearty, very comforting, and flavorful. Easily make this sausage tortellini soup at home in minutes and enjoy it with garlic bread with cheese.

Ingredients

1 small yellow onion, diced

3 cloves garlic, minced

1 lb ground Italian sausage, hot or mild

3 tbsp flour

½ tsp oregano

1 tsp dried basil

1 tsp hot sauce

½ tsp mustard powder

1 c. heavy cream

5 c. chicken broth

1 pinch cayenne, optional

2 c. refrigerated tortellini, just under 10 ounces

2 c. kale

1 pinch of red pepper flakes

¼ tsp pepper

Salt/ to taste

How to make Sausage Tortellini Soup

Step 1: If you are using links, remove the casings from the sausage. Cook the sausage and diced onions for about 8 to 10 minutes over medium-high heat until the onions have softened and the sausage is done, breaking the sausage into smaller pieces as it cooks. Drain the grease when done, and add the garlic to the sausage and onion. Continue to cook for another minute.

Step 2: Stir in the flour and cook for another 1 to 2 minutes until the raw flour taste is gone.

Step 3: To the skillet, add 1 teaspoon dried basil, half teaspoon oregano, cayenne, 1 teaspoon hot sauce, half teaspoon mustard powder, and 1/4 teaspoon pepper. Stir well.

Step 4: Pour in the chicken broth and scrape the bottom of the pot using a silicone spatula. Next, add the cream. Bring everything to a boil, then decrease the heat to a simmer.

Step 5: Now, add the kale along with the tortellini. Simmer the soup for about 3 to 4 minutes. Or you can add the tortellini first if it needs time to cook, then in the last five minutes, add the kale. Adjust the salt according to taste.

Step 6: To a serving bowl, ladle the soup and top with a pinch of red pepper flakes. Enjoy hot garlic bread with cheese.

Notes:

You can add the rind from a block of Parmesan or Romano cheese upon adding the broth for even more flavor and let the sauce simmer. Discard any remaining at the end.

Swap kale with 2 to 3 cups of spinach. Add this once the tortellini is cooked, and allow the spinach to wilt for about 30 seconds.

Storage:

Keep the soup in an airtight container and store it in the fridge for up to 3 days. If desired, you can boil the tortellini separately. Add them to the bowls directly when serving.

You can also freeze the soup, but separately boil the tortellini to prevent it from getting overly soft.

Nutrition Facts:

Calories: 314 kcal, Carbohydrates: 15g, Protein: 12g, Fat: 23g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 836mg, Potassium: 318mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1736IU, Vitamin C: 26mg, Calcium: 86mg, Iron: 2mg

Sausage Tortellini Soup

Rebecca Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Servings: 10 CUPS Hearty, very comforting, and flavorful. Easily make this sausage tortellini soup at… General Recipes Sausage Tortellini Soup European Print This

Serves: 10 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 314 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb ground Italian sausage, hot or mild
• 3 tbsp flour
• ½ tsp oregano
• 1 tsp dried basil
• 1 tsp hot sauce
• ½ tsp mustard powder
• 1 c. heavy cream
• 5 c. chicken broth
• 1 pinch cayenne, optional
• 2 c. refrigerated tortellini, just under 10 ounces
• 2 c. kale
• 1 pinch of red pepper flakes
• ¼ tsp pepper
• Salt/ to taste

Instructions

Step 1: If you are using links, remove the casings from the sausage. Cook the sausage and diced onions for about 8 to 10 minutes over medium-high heat until the onions have softened and the sausage is done, breaking the sausage into smaller pieces as it cooks. Drain the grease when done, and add the garlic to the sausage and onion. Continue to cook for another minute.

Step 2: Stir in the flour and cook for another 1 to 2 minutes until the raw flour taste is gone.

Step 3: To the skillet, add 1 teaspoon dried basil, half teaspoon oregano, cayenne, 1 teaspoon hot sauce, half teaspoon mustard powder, and 1/4 teaspoon pepper. Stir well.

Step 4: Pour in the chicken broth and scrape the bottom of the pot using a silicone spatula. Next, add the cream. Bring everything to a boil, then decrease the heat to a simmer.

Step 5: Now, add the kale along with the tortellini. Simmer the soup for about 3 to 4 minutes. Or you can add the tortellini first if it needs time to cook, then in the last five minutes, add the kale. Adjust the salt according to taste.

Step 6: To a serving bowl, ladle the soup and top with a pinch of red pepper flakes. Enjoy hot garlic bread with cheese.

Notes

You can add the rind from a block of Parmesan or Romano cheese upon adding the broth for even more flavor and let the sauce simmer. Discard any remaining at the end. Swap kale with 2 to 3 cups of spinach. Add this once the tortellini is cooked, and allow the spinach to wilt for about 30 seconds. Storage: Keep the soup in an airtight container and store it in the fridge for up to 3 days. If desired, you can boil the tortellini separately. Add them to the bowls directly when serving. You can also freeze the soup, but separately boil the tortellini to prevent it from getting overly soft.

Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Yields: 2 servings

I have been craving chicken Florentine pasta for a while. This has been my favorite since childhood. Bowtie pasta in a delicious saucy chicken Florentine sauce. You can stir the chicken in before serving or serve the chicken on the side.

Ingredients

Florentine Sauce:

1 c. cream, half-and-half, or use all heavy cream

1 tablespoon garlic (fresh 4 to 5 cloves, minced)

3/4 c. four-cheese blend (or use shredded Asiago-Fontina cheese, half and a half)

1/4 c. white onion (small diced)

120 g. spinach (around 4 c., fresh baby spinach)

4 sun-dried tomatoes (oil-packed, small diced + 1 tablespoon oil)

1/4 c. chicken stock

Parsley (freshly chopped)

1/2 tsp oregano

Chicken:

2 tablespoons olive oil

1 pound chicken (boneless, breast or thigh)

Salt and black pepper

1/2 pound pasta (Farfalle bowtie or penne pasta)

How to make Chicken Florentine Pasta

Step 1: Cook the pasta in a pot of salted boiling water for about 10 to 12 minutes or until just al dente. Drain the pasta when done and set it aside. Make sure to set aside 1 c. of pasta water for later.

Step 2: Add 2 tbsp oil and fresh spinach to a hot large deep saute pan over medium heat. Sprinkle with salt and saute until the spinach has wilted. To a plate lined with a paper towel, transfer the spinach and set it aside.

Step 3: Wipe the skillet clean and add 1 tablespoon each of oil and sun-dried tomato oil. Heat over medium heat. Meanwhile, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the pan and cook both sides until completely cooked and a nice crust forms. Transfer the chicken to a plate when done and set aside.

Step 4: To make the sauce, add the rest of the oil to the pan. Then, add the chopped onion and saute for about 2 minutes until soft. Next, add the garlic, chopped sun-dried tomatoes, and oregano. Saute for another minute, making sure not to let the garlic burn. Pour in the half-and-half (milk-cream) and chicken stock. Bring everything to a boil, then simmer for about 3 to 4 minutes until the sauce has thickened. Lastly, stir in the shredded cheese and chopped drained spinach until completely incorporated. Adjust the salt and pepper according to taste.

Step 5: To the sauce, add the drained pasta. Carefully stir until fully coated, then stir in the chicken. Alternately, you can serve the chicken on the side. Before serving, garnish with some fresh chopped parsley. Enjoy!

Chicken Florentine Pasta

Rebecca Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Yields: 2 servings I have been craving chicken Florentine pasta for a while. This has… General Recipes Chicken Florentine Pasta European Print This

Serves: 2 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Florentine Sauce:
• 1 c. cream, half-and-half, or use all heavy cream
• 1 tablespoon garlic (fresh 4 to 5 cloves, minced)
• 3/4 c. four-cheese blend (or use shredded Asiago-Fontina cheese, half and a half)
• 1/4 c. white onion (small diced)
• 120 g. spinach (around 4 c., fresh baby spinach)
• 4 sun-dried tomatoes (oil-packed, small diced + 1 tablespoon oil)
• 1/4 c. chicken stock
• Parsley (freshly chopped)
• 1/2 tsp oregano
• Chicken:
• 2 tablespoons olive oil
• 1 pound chicken (boneless, breast or thigh)
• Salt and black pepper
• 1/2 pound pasta (Farfalle bowtie or penne pasta)

Instructions

Step 1: Cook the pasta in a pot of salted boiling water for about 10 to 12 minutes or until just al dente. Drain the pasta when done and set it aside. Make sure to set aside 1 c. of pasta water for later.

Step 2: Add 2 tbsp oil and fresh spinach to a hot large deep saute pan over medium heat. Sprinkle with salt and saute until the spinach has wilted. To a plate lined with a paper towel, transfer the spinach and set it aside.

Step 3: Wipe the skillet clean and add 1 tablespoon each of oil and sun-dried tomato oil. Heat over medium heat. Meanwhile, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the pan and cook both sides until completely cooked and a nice crust forms. Transfer the chicken to a plate when done and set aside.

Step 4: To make the sauce, add the rest of the oil to the pan. Then, add the chopped onion and saute for about 2 minutes until soft. Next, add the garlic, chopped sun-dried tomatoes, and oregano. Saute for another minute, making sure not to let the garlic burn. Pour in the half-and-half (milk-cream) and chicken stock. Bring everything to a boil, then simmer for about 3 to 4 minutes until the sauce has thickened. Lastly, stir in the shredded cheese and chopped drained spinach until completely incorporated. Adjust the salt and pepper according to taste.

Step 5: To the sauce, add the drained pasta. Carefully stir until fully coated, then stir in the chicken. Alternately, you can serve the chicken on the side. Before serving, garnish with some fresh chopped parsley. Enjoy!

PREP TIME: 5 MINS | COOK TIME: 15 MINS | TOTAL TIME: 20 MINS | YIELD: 4-6 people

Pan-seared chicken in a creamy garlic butter sauce. This is one of my family’s favorite rotations for great reasons and my go-to recipe during busy days. Made with only a few simple ingredients, you can throw this chicken meal together in less than twenty minutes! Serve this with plain spaghetti for an easy and quick meal anytime.

One-pan meals are wonderful! They not only taste superb, but are incredibly easy to make. Like this creamy garlic butter chicken. Everything is cooked in one pan. The best part is you can whip this up in minutes! This recipe is a must on your weekly rotation!

INGREDIENTS

4 tbsp unsalted butter, melted

1 1/2 pounds chicken quarters, cut and separate the thighs and drumsticks

15 cloves garlic, peeled and top trimmed off

Ground black pepper

Salt

1 c. chicken broth

2 tbsp grated Parmesan cheese

1/4 c. heavy whipping cream

3 dashes of cayenne pepper

1 tbsp chopped parsley

1/4 tsp salt or more to taste

HOW TO MAKE CREAMY GARLIC BUTTER CHICKEN

Step 1: Sprinkle all sides of the chicken with salt and pepper. In a skillet over medium heat, place the chicken, skin-side down, and pan-fry until both sides are golden brown and crispy. Remove the chicken from the skillet when done and set it aside. Then, discard the oil.

Step 2: In the same skillet, add the melted butter and garlic. Saute the garlic for a few seconds. Pour in the chicken broth and add the heavy whipping cream and Parmesan cheese. Stir well. Add the chicken back to the skillet and sprinkle with cayenne pepper and salt. Decrease the heat and simmer until the chicken is cooked through, turning it a few times as it cooks.

Step 3: Stir in the chopped parsley and turn the heat off. Serve the creamy garlic butter chicken right away with plain spaghetti. Enjoy!

NUTRITION FACTS:

Yield: 6, Serving Size: 6
Amount Per Serving: Calories 448, Total Fat 31g, Saturated Fat 13g, Trans Fat 0g, Unsaturated Fat 16g, Cholesterol 188mg, Sodium 511mg, Carbohydrates 4g, Fiber 0g, Sugars 1g, Protein 38g

CREAMY GARLIC BUTTER CHICKEN

Rebecca PREP TIME: 5 MINS | COOK TIME: 15 MINS | TOTAL TIME: 20 MINS | YIELD: 4-6 people Pan-seared chicken in a creamy garlic butter sauce. This is one of… General Recipes CREAMY GARLIC BUTTER CHICKEN European Print This

Serves: 4-6 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 448 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp unsalted butter, melted
• 1 1/2 pounds chicken quarters, cut and separate the thighs and drumsticks
• 15 cloves garlic, peeled and top trimmed off
• Ground black pepper
• Salt
• 1 c. chicken broth
• 2 tbsp grated Parmesan cheese
• 1/4 c. heavy whipping cream
• 3 dashes of cayenne pepper
• 1 tbsp chopped parsley
• 1/4 tsp salt or more to taste

Instructions

Step 1: Sprinkle all sides of the chicken with salt and pepper. In a skillet over medium heat, place the chicken, skin-side down, and pan-fry until both sides are golden brown and crispy. Remove the chicken from the skillet when done and set it aside. Then, discard the oil.

Step 2: In the same skillet, add the melted butter and garlic. Saute the garlic for a few seconds. Pour in the chicken broth and add the heavy whipping cream and Parmesan cheese. Stir well. Add the chicken back to the skillet and sprinkle with cayenne pepper and salt. Decrease the heat and simmer until the chicken is cooked through, turning it a few times as it cooks.

Step 3: Stir in the chopped parsley and turn the heat off. Serve the creamy garlic butter chicken right away with plain spaghetti. Enjoy!

This chili relleno casserole is my newest favorite casserole with layers of cheese, ground beef, corn tortillas, and green chilis. A scrumptious casserole that you can throw together easily and quickly. Enjoy the flavors of chili Relleno in a casserole fuss-free! Serve this as a hearty, quick breakfast or filling weeknight dinner that your entire family will surely love!

Ingredients

16 oz. refried beans

1½ lbs ground beef

1 lb grated cheese

1 onion finely chopped

12 corn tortillas

27 oz. green chilies 1 can, whole chilies, preferably Hatch brand

TOPPING:

¼ c. flour

4 eggs beaten well

2 tsp hot sauce

¼ tsp onion powder

¼ tsp paprika

1 tsp salt

½ c. evaporated milk small can

How to make Chili Relleno Casserole

Step 1: Using cooking spray, grease a 9 x 13-inch pan and set aside.

Step 2: Place the eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder in a large bowl. Mix well until blended and set aside.

Step 3: Cook the ground beef and onions in a large skillet over medium heat for about 5 to 7 minutes or until the onions have softened and the meat is no longer pink.

Step 4: To the pan with the ground beef and onion, add the refried beans. Stir well until incorporated.

Step 5: Into 1-inch wide strips, cut the tortillas. In the bottom of the prepared pan, lay half of the tortillas. Evenly spread half of the green chilies over the strips and sprinkle with half of the cheese. Next, top with another layer of tortillas, then green chilies.

Step 6: On top of the green chilies, pour the egg mixture. Evenly spread the meat and beans on top and sprinkle with the rest of the cheese.

Step 7: Tent the pan with foil and place it in a 375 degree oven. Bake for about 45 minutes. In the last 5 minutes of baking, take the foil off.

Chili Relleno Casserole

Rebecca This chili relleno casserole is my newest favorite casserole with layers of cheese, ground beef, corn tortillas, and green chilis. A scrumptious casserole that you can throw together easily and… General Recipes Chili Relleno Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 6 voted )

Ingredients

• 16 oz. refried beans
• 1½ lbs ground beef
• 1 lb grated cheese
• 1 onion finely chopped
• 12 corn tortillas
• 27 oz. green chilies 1 can, whole chilies, preferably Hatch brand
• TOPPING:
• ¼ c. flour
• 4 eggs beaten well
• 2 tsp hot sauce
• ¼ tsp onion powder
• ¼ tsp paprika
• 1 tsp salt
• ½ c. evaporated milk small can

Instructions

Step 1: Using cooking spray, grease a 9 x 13-inch pan and set aside.

Step 2: Place the eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder in a large bowl. Mix well until blended and set aside.

Step 3: Cook the ground beef and onions in a large skillet over medium heat for about 5 to 7 minutes or until the onions have softened and the meat is no longer pink.

Step 4: To the pan with the ground beef and onion, add the refried beans. Stir well until incorporated.

Step 5: Into 1-inch wide strips, cut the tortillas. In the bottom of the prepared pan, lay half of the tortillas. Evenly spread half of the green chilies over the strips and sprinkle with half of the cheese. Next, top with another layer of tortillas, then green chilies.

Step 6: On top of the green chilies, pour the egg mixture. Evenly spread the meat and beans on top and sprinkle with the rest of the cheese.

Step 7: Tent the pan with foil and place it in a 375 degree oven. Bake for about 45 minutes. In the last 5 minutes of baking, take the foil off.

Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 8 people

This casserole is my family’s forever favorite! Made with frozen tater tots, cooked chicken, bacon, Ranch dressing mix, cheddar cheese, sour cream, and a can of cream of chicken soup. This cracked-out chicken, tater tot casserole is to die for! You can easily throw this together and bake it right away or keep it in the fridge or freeze it until ready to serve. This amazing casserole is a great make-ahead option perfect for even your fussiest eaters!

Ingredients

2 pounds bag of frozen tater tots

3 c. chopped cooked chicken

1 c. chopped cooked bacon

16 ounces sour cream

2 c. shredded cheddar cheese

1 (10.75 ounces) can cream of chicken soup

1 (1 ounce) package of dry Ranch dressing mix

HOW TO MAKE CRACKED OUT CHICKEN TATER TOT CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees. Using cooking spray, lightly grease a 9 x 13-inch pan and set aside.

Step 2: Place the chicken, sour cream, soup, Ranch mix, bacon, and cheese in a large bowl. Mix well until combined, then fold in the frozen tater tots.

Step 3: Into the prepared pan, spoon the mixture. Place in the preheated oven and bake for about 40 to 45 minutes or until the casserole is bubbly.

Notes:

For this recipe, you can also use turkey bacon.

Feel free to use low-fat sour cream.

There is no need to thaw the tater tots before adding them to the casserole.

Prep this casserole in advance and keep it in the fridge or freeze for later.

You may need a couple of minutes to the baking time if planning to bake this casserole right away after taking it out of the fridge.

Thaw the frozen casserole completely before baking as instructed.

Thaw the frozen casserole completely and tent it with aluminium foil. Reheat for about 30 to 40 minutes at 350 degrees F oven until fully heated.

CRACKED OUT CHICKEN TATER TOT CASSEROLE

Rebecca Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 8 people This casserole is my family’s forever favorite! Made with frozen tater tots,… General Recipes CRACKED OUT CHICKEN TATER TOT CASSEROLE European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 5 voted )

Ingredients

• 2 pounds bag of frozen tater tots
• 3 c. chopped cooked chicken
• 1 c. chopped cooked bacon
• 16 ounces sour cream
• 2 c. shredded cheddar cheese
• 1 (10.75 ounces) can cream of chicken soup
• 1 (1 ounce) package of dry Ranch dressing mix

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees. Using cooking spray, lightly grease a 9 x 13-inch pan and set aside.

Step 2: Place the chicken, sour cream, soup, Ranch mix, bacon, and cheese in a large bowl. Mix well until combined, then fold in the frozen tater tots.

Step 3: Into the prepared pan, spoon the mixture. Place in the preheated oven and bake for about 40 to 45 minutes or until the casserole is bubbly.

Notes

For this recipe, you can also use turkey bacon. Feel free to use low-fat sour cream. There is no need to thaw the tater tots before adding them to the casserole. Prep this casserole in advance and keep it in the fridge or freeze for later. You may need a couple of minutes to the baking time if planning to bake this casserole right away after taking it out of the fridge. Thaw the frozen casserole completely before baking as instructed. Thaw the frozen casserole completely and tent it with aluminium foil. Reheat for about 30 to 40 minutes at 350 degrees F oven until fully heated.

Cook time: 95 mins | Active time: 30 mins | Total time: 95 mins | Serves: 6 to 8 servings

These are the best-roasted potatoes ever! Perfectly seasoned and roasted until crisp and deep brown. Insanely delicious, not to mention gluten-free and vegan!

Ingredients

4 lbs (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

1/2 tsp (4 grams) baking soda

5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat

3 medium cloves garlic, minced

A small handful of picking fresh rosemary leaves, finely chopped

A small handful of fresh parsley leaves, minced

Kosher salt

Freshly ground black pepper

How to make The Best Roast Potatoes Ever

Step 1: Into the middle position, adjust the oven rack. Preheat the oven to 450 degrees F or 230 degrees C. If using a convection oven, preheat to 400 degrees F or 200 degrees C.

Step 2: In a large pot, pour in 2 quarts or 2 liters of water. Bring to a boil over high heat, then add 2 tbsp kosher salt, baking soda, and potatoes. Stir well and return to a boil. Decrease the heat to a simmer and cook for about 10 minutes until the potato chunks are slightly tender.

Step 3: In the meantime, whisk the olive oil with duck fat, or beef fat with rosemary, garlic, and a couple of grinds of black pepper in a small saucepan. Cook for about 3 minutes over medium heat while stirring and shaking the pan until the garlic just starts to turn golden. Through a fine-mesh strainer, right away strain the oil into a large bowl. Separately set aside the garlic and rosemary mixture.

Step 4: Carefully drain the potatoes once cooked and return them to the pot. Allow the potatoes to rest for around 30 seconds to ensure that the excess moisture evaporates. Then, place the potatoes in the bowl with the infused oil and season with more salt and pepper to taste. Toss the potatoes to coat, roughly shaking the bowl, until you have a thick layer of mashed potatoes.

Step 5: To a large rimmed baking sheet, empty the contents of the bowl. Evenly spread the potatoes. Place in the preheated oven and roast the potatoes for about 20 minutes, undisturbed. Release any stuck potatoes using a thin, flexible metal spatula and shake the pan to flip the potatoes. Resume roasting the potatoes for another 30 to 40 minutes or until the potatoes are crisp and deep brown, shaking and turning the potatoes a couple of times as they roast.

Step 6: Remove the potatoes from the oven and transfer them to a large bowl. Add the garlic/rosemary mixture along with the minced parsley. Toss to coat. To taste, season with extra salt and pepper. Serve right away. Enjoy!

NUTRITION FACTS (PER SERVING):
CALORIES 289, FAT 9g, CARBS 49g, PROTEIN 6g

The Best Roast Potatoes Ever

Rebecca Cook time: 95 mins | Active time: 30 mins | Total time: 95 mins | Serves: 6 to 8 servings These are the best-roasted potatoes ever! Perfectly seasoned and roasted… General Recipes The Best Roast Potatoes Ever European Print This

Serves: 6-8 Prep Time: 95 mins

Nutrition facts: 289 calories 9 fat

Rating: 5.0/5

( 1 voted )

Prep Time: 15 mins | Cook Time: 7 mins | Servings: 4

If you are looking for another easy meal idea for your family, you have to give this Parmesan-crusted chicken a try. This is especially great for all the chicken lovers out there! Tender and juicy on the inside with an amazing crunch. I am pretty sure your entire family will love everything about this chicken meal! Serve this delicious Parmesan-crusted chicken with just about anything for a filling, perfect weeknight dinner idea! This is also a must addition to your weekly menu rotation.

Ingredients

2 tablespoons Olive Oil

4 tablespoons Butter

2 pounds Boneless Skinless Chicken Breast

1 teaspoon minced Garlic

2 c. Shredded Parmesan Cheese

1 tablespoon Water

1 egg

1/2 teaspoon salt

1/2 teaspoon Black Pepper

How to make Parmesan Crusted Chicken

Step 1: In half, slice each breast and pound them around half-inch thickness.

Step 2: In a shallow bowl, place the egg and water. Beat until combined. Then, add the garlic, salt, and pepper. Stir again until blended.

Step 3: In a separate shallow bowl, place the Parmesan.

Step 4: In the egg mixture, dip each piece of chicken, evenly coating the chicken.

Step 5: Let the excess egg drip off before dredging the chicken Parmesan. On top of the chicken, sprinkle more Parmesan. Now, press the chicken gently, flip and do the same on the other side to completely coat the chicken. Then, shake the excess Parmesan off. Do this for the rest of the chicken.

Step 6: In a large skillet, heat the butter and oil over high heat. Once the butter has melted, add the chicken to the skillet and cook for about 3 minutes, undisturbed. After 3 minutes, lightly press the chicken with a spatula and flip the chicken over. Cook the other side of the chicken without moving until browned. To a plate, transfer the cooked chicken.

Nutrition Facts:

Calories: 656 kcal | Carbohydrates: 3g | Protein: 69g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 261mg | Sodium: 1436mg | Potassium: 917mg | Fiber: 1g | Sugar: 1g | Vitamin A: 915IU | Vitamin C: 3mg | Calcium: 575mg | Iron: 1mg

Parmesan Crusted Chicken

Rebecca Prep Time: 15 mins | Cook Time: 7 mins | Servings: 4 If you are looking for another easy meal idea for your family, you have to give this Parmesan-crusted… General Recipes Parmesan Crusted Chicken European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 7 mins 7 mins

Nutrition facts: 656 calories 40 fat

Rating: 3.0/5

( 4 voted )

Ingredients

• 2 tablespoons Olive Oil
• 4 tablespoons Butter
• 2 pounds Boneless Skinless Chicken Breast
• 1 teaspoon minced Garlic
• 2 c. Shredded Parmesan Cheese
• 1 tablespoon Water
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon Black Pepper

Instructions

Step 1: In half, slice each breast and pound them around half-inch thickness.

Step 2: In a shallow bowl, place the egg and water. Beat until combined. Then, add the garlic, salt, and pepper. Stir again until blended.

Step 3: In a separate shallow bowl, place the Parmesan.

Step 4: In the egg mixture, dip each piece of chicken, evenly coating the chicken.

Step 5: Let the excess egg drip off before dredging the chicken Parmesan. On top of the chicken, sprinkle more Parmesan. Now, press the chicken gently, flip and do the same on the other side to completely coat the chicken. Then, shake the excess Parmesan off. Do this for the rest of the chicken.

Step 6: In a large skillet, heat the butter and oil over high heat. Once the butter has melted, add the chicken to the skillet and cook for about 3 minutes, undisturbed. After 3 minutes, lightly press the chicken with a spatula and flip the chicken over. Cook the other side of the chicken without moving until browned. To a plate, transfer the cooked chicken.

Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: 6 servings

Insanely good your family will devour this scrumptious Italian chicken right up! This Italian chicken is another easy dinner idea you should include in your weekly menu rotation.

Ingredients

Chicken:

3 tbsp olive oil

6 boneless, skinless chicken breasts

1 c. all-purpose flour

2 tsp Italian seasoning

1 tbsp powdered sugar

1 tsp lemon juice

1 c. whole milk

2 tsp kosher salt

1 ½ tsp black pepper

Sauce:

4 cloves garlic, minced

2 tbsp olive oil

1 c. chicken broth

1 c. heavy cream

3 c. fresh spinach, roughly chopped

3 tbsp cornstarch, divided

1 c. whole milk

¼ c. sun-dried tomatoes in oil drained and finely diced

1 box (16 ounces) of linguine noodles

1 c. Parmesan cheese, grated

1 tsp kosher salt

½ tsp pepper (don’t skimp on this)

How to make Italian Chicken?

Step 1: Into a bowl, place the raw chicken breast. Pour in the milk and add the lemon juice. Cover the bowl and keep it in the fridge for 2 to 4 hours.

Step 2: Whisk the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate, or shallow dish to make the chicken crust. Remove the chicken from the marinade, shake the excess off, and dip each into the flour, making sure to evenly coat the chicken.

Step 3: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken strips to the skillet and cook for about 3 minutes per side. When done, transfer the cooked chicken strips onto a foil-lined baking sheet.

Step 4: Place in the oven and bake for about 18 to 20 minutes at 350 degrees.

Step 5: In the meantime, cook the linguine following the package directions. You can use any of your favorite pasta.

Step 6: In the same skillet, add olive oil. Scrape the browned bits from the bottom of the pan. Then, add the garlic and sun-dried tomatoes. Heat for a few minutes over medium heat. Over the tomatoes. Sprinkle 1 tbsp cornstarch and stir well. Pour in the chicken broth and stir well until blended. Continue to cook the sauce for another 5 minutes.

Step 7: Place the rest of the cornstarch in a small bowl. Add the milk and mix well until the lumps are gone. Stir this into the broth. While stirring constantly, add the cream, spinach, and salt & pepper.

Step 8: Adjust the heat to low and simmer the sauce until thickened and the spinach wilted. Then, add the Parmesan cheese. Stir well and simmer over low heat until the chicken and noodles are cooked.

Step 9: In a large bowl, ladle the Italian Chicken and serve right away. Enjoy!

Nutrition Facts:

Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 695 | Total Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Unsaturated Fat: 19g | Cholesterol: 169mg | Sodium: 1785mg | Carbohydrates: 38g | Fiber: 2g | Sugar: 3g | Protein: 50g

Italian Chicken

Rebecca Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: 6 servings Insanely good your family will devour this scrumptious Italian chicken… General Recipes Italian Chicken European Print This

Serves: 6 Prep Time: 2 hrs 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 695 calories 37 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 3 tbsp olive oil
• 6 boneless, skinless chicken breasts
• 1 c. all-purpose flour
• 2 tsp Italian seasoning
• 1 tbsp powdered sugar
• 1 tsp lemon juice
• 1 c. whole milk
• 2 tsp kosher salt
• 1 ½ tsp black pepper
• Sauce:
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 c. chicken broth
• 1 c. heavy cream
• 3 c. fresh spinach, roughly chopped
• 3 tbsp cornstarch, divided
• 1 c. whole milk
• ¼ c. sun-dried tomatoes in oil drained and finely diced
• 1 box (16 ounces) of linguine noodles
• 1 c. Parmesan cheese, grated
• 1 tsp kosher salt
• ½ tsp pepper (don’t skimp on this)

Instructions

Step 1: Into a bowl, place the raw chicken breast. Pour in the milk and add the lemon juice. Cover the bowl and keep it in the fridge for 2 to 4 hours.

Step 2: Whisk the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate, or shallow dish to make the chicken crust. Remove the chicken from the marinade, shake the excess off, and dip each into the flour, making sure to evenly coat the chicken.

Step 3: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken strips to the skillet and cook for about 3 minutes per side. When done, transfer the cooked chicken strips onto a foil-lined baking sheet.

Step 4: Place in the oven and bake for about 18 to 20 minutes at 350 degrees.

Step 5: In the meantime, cook the linguine following the package directions. You can use any of your favorite pasta.

Step 6: In the same skillet, add olive oil. Scrape the browned bits from the bottom of the pan. Then, add the garlic and sun-dried tomatoes. Heat for a few minutes over medium heat. Over the tomatoes. Sprinkle 1 tbsp cornstarch and stir well. Pour in the chicken broth and stir well until blended. Continue to cook the sauce for another 5 minutes.

Step 7: Place the rest of the cornstarch in a small bowl. Add the milk and mix well until the lumps are gone. Stir this into the broth. While stirring constantly, add the cream, spinach, and salt & pepper.

Step 8: Adjust the heat to low and simmer the sauce until thickened and the spinach wilted. Then, add the Parmesan cheese. Stir well and simmer over low heat until the chicken and noodles are cooked.

Step 9: In a large bowl, ladle the Italian Chicken and serve right away. Enjoy!