General Recipes

Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 6 SERVINGS

Enjoy a complete meal with this easy dish with lush, crisp-tender chicken, fork-tender potatoes, and spinach in a delicious garlic Parmesan cream sauce. It’s a family-approved meal that will surely blow everyone away!

INGREDIENTS

3 tbsp unsalted butter, divided

6 bone-in, skin-on chicken thighs

16 oz. baby Dutch potatoes, halved

3 c. baby spinach, roughly chopped

2 tbsp chopped fresh parsley leaves

1 tbsp Italian seasoning

Kosher salt and freshly ground black pepper, to taste

GARLIC PARMESAN CREAM SAUCE:

4 cloves garlic, minced

1/4 c. unsalted butter

1/2 c. freshly grated Parmesan

2 tbsp all-purpose flour

1 tsp dried thyme

1/2 c. half and half

1/2 tsp dried basil

Kosher salt and freshly ground black pepper, to taste

1 c. chicken broth, or more, as needed

HOW TO MAKE CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.

Step 2: Sprinkle all sides of the chicken with Italian seasoning, salt, and pepper.

Step 3: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet, skin-side down. Sear for about 2 to 3 minutes on each side until golden brown. Set the chicken aside when done.

Step 4: In the same skillet, melt the rest of the 1 tbsp butter. To the melted butter, stir in the spinach and cook for about 2 minutes, stirring often, until the spinach starts to wilt. Set the spinach aside when done.

Step 5: For the garlic, Parmesan cream sauce, melt the butter in the now-empty skillet over medium heat. Then, add the garlic and cook for about 1 to 2 minutes, stirring often, until aromatic. Now, stir in the flour for about a minute until lightly browned.

Step 6: Slowly whisk in the chicken broth and add thyme and basil. Continue to cook for another 1 to 2 minutes while stirring constantly until blended. Next, whisk in the half-and-half followed by the Parmesan until slightly thickened. This takes 1 to 2 minutes more. As needed, add more milk to thin out the mixture. To taste, season with salt and pepper.

Step 7: In the prepared baking dish, arrange the chicken in a single layer and top with potatoes, spinach, and cream sauce.

Step 8: Put in the preheated oven and roast for about 25 to 30 minutes or until fully cooked and the internal temperature of the chicken reaches 165 degrees F.

Step 9: Remove from the oven when done and serve the chicken and potatoes right away. If desired, garnish with some parsley. Enjoy!

NOTES:

For a quicker cooking time, you can slice the potatoes into thirds or fourths.

What is half-and-half? It is an equal portion of whole milk and cream. Swap 1 c. half-and-half with a mixture of 3/4 c. whole milk plus 1/4 c. heavy cream or 2/3 c skim or low-fat milk plus 1/3 c heavy cream.

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Rebecca Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 6 SERVINGS Enjoy a complete meal with this easy dish with lush, crisp-tender chicken,… General Recipes CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp unsalted butter, divided
• 6 bone-in, skin-on chicken thighs
• 16 oz. baby Dutch potatoes, halved
• 3 c. baby spinach, roughly chopped
• 2 tbsp chopped fresh parsley leaves
• 1 tbsp Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• GARLIC PARMESAN CREAM SAUCE:
• 4 cloves garlic, minced
• 1/4 c. unsalted butter
• 1/2 c. freshly grated Parmesan
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 c. half and half
• 1/2 tsp dried basil
• Kosher salt and freshly ground black pepper, to taste
• 1 c. chicken broth, or more, as needed

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.

Step 2: Sprinkle all sides of the chicken with Italian seasoning, salt, and pepper.

Step 3: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet, skin-side down. Sear for about 2 to 3 minutes on each side until golden brown. Set the chicken aside when done.

Step 4: In the same skillet, melt the rest of the 1 tbsp butter. To the melted butter, stir in the spinach and cook for about 2 minutes, stirring often, until the spinach starts to wilt. Set the spinach aside when done.

Step 5: For the garlic, Parmesan cream sauce, melt the butter in the now-empty skillet over medium heat. Then, add the garlic and cook for about 1 to 2 minutes, stirring often, until aromatic. Now, stir in the flour for about a minute until lightly browned.

Step 6: Slowly whisk in the chicken broth and add thyme and basil. Continue to cook for another 1 to 2 minutes while stirring constantly until blended. Next, whisk in the half-and-half followed by the Parmesan until slightly thickened. This takes 1 to 2 minutes more. As needed, add more milk to thin out the mixture. To taste, season with salt and pepper.

Step 7: In the prepared baking dish, arrange the chicken in a single layer and top with potatoes, spinach, and cream sauce.

Step 8: Put in the preheated oven and roast for about 25 to 30 minutes or until fully cooked and the internal temperature of the chicken reaches 165 degrees F.

Step 9: Remove from the oven when done and serve the chicken and potatoes right away. If desired, garnish with some parsley. Enjoy!

Notes

For a quicker cooking time, you can slice the potatoes into thirds or fourths. What is half-and-half? It is an equal portion of whole milk and cream. Swap 1 c. half-and-half with a mixture of 3/4 c. whole milk plus 1/4 c. heavy cream or 2/3 c skim or low-fat milk plus 1/3 c heavy cream.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4 steaks

Cabbage is an underrated vegetable, but we soon realized that cabbage makes great meals. I especially love these roasted cabbage steaks. They are surprisingly delicious, perfectly seasoned, and super easy to make. You only need very simple ingredients that we already have in our pantry. Also, these roasted cabbage steaks make an amazing meal on their own and pair so well with a lot of dishes.

Ingredients

3 tablespoons olive oil

2 small cabbage heads

1 tablespoon garlic powder

2 teaspoon paprika

½ teaspoon salt or to taste

How to make Roasted Cabbage Steaks

Step 1: After cutting the stems off the cabbage heads, slice the cabbage in half, then the half into half again to make four flat discs that are around 1/4 to 1-inch thickness.

Step 2: On a baking sheet lined with parchment paper, place the cabbage steaks and sprinkle each with red pepper flakes (optional).

Step 3: With olive oil, brush the cabbage, completely coating them. Season the cabbage steaks with salt, garlic powder, and paprika. Turn the cabbage on the side and do the same thing. If desired, you can sprinkle each cabbage with a pinch of red pepper flakes.

Step 4: Place in a 400 degrees F oven and bake for about 25 minutes or until the leaves of the cabbage are browned and the middle is tender.

Step 5: Serve right away. Enjoy!

Notes:

Serve it with:

1. Serve the cabbage steaks with your favorite pasta and sauce or enjoy them on their own.

2. The cabbage steaks also pair well with grains such as quinoa, bulgur, millet, barley, farro, and wheat (most of all spinach rice).

3. You can top the cabbage steaks with diced tofu.

4. Or enjoy with riced cauliflower, roasted eggplant, and sauteed mushrooms.

Store and reheat:

Cool the cabbage steaks completely, then place them in a container. Tightly cover with a lid and keep in the fridge for up to 3 days. To reheat, pop in the microwave for a couple of minutes or transfer on a baking sheet and reheat in a 350 degrees F oven until warmed through.

Nutrition Facts:

Calories: 200 kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 306mg | Potassium: 651mg | Fiber: 9g | Sugar: 12g | Vitamin A: 427IU | Vitamin C: 134mg | Calcium: 146mg | Iron: 2mg

Roasted Cabbage Steaks

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4 steaks Cabbage is an underrated vegetable, but we soon realized that cabbage makes… General Recipes Roasted Cabbage Steaks European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons olive oil
• 2 small cabbage heads
• 1 tablespoon garlic powder
• 2 teaspoon paprika
• ½ teaspoon salt or to taste

Instructions

Step 1: After cutting the stems off the cabbage heads, slice the cabbage in half, then the half into half again to make four flat discs that are around 1/4 to 1-inch thickness.

Step 2: On a baking sheet lined with parchment paper, place the cabbage steaks and sprinkle each with red pepper flakes (optional).

Step 3: With olive oil, brush the cabbage, completely coating them. Season the cabbage steaks with salt, garlic powder, and paprika. Turn the cabbage on the side and do the same thing. If desired, you can sprinkle each cabbage with a pinch of red pepper flakes.

Step 4: Place in a 400 degrees F oven and bake for about 25 minutes or until the leaves of the cabbage are browned and the middle is tender.

Step 5: Serve right away. Enjoy!

Notes

Serve it with: 1. Serve the cabbage steaks with your favorite pasta and sauce or enjoy them on their own. 2. The cabbage steaks also pair well with grains such as quinoa, bulgur, millet, barley, farro, and wheat (most of all spinach rice). 3. You can top the cabbage steaks with diced tofu. 4. Or enjoy with riced cauliflower, roasted eggplant, and sauteed mushrooms. Store and reheat: Cool the cabbage steaks completely, then place them in a container. Tightly cover with a lid and keep in the fridge for up to 3 days. To reheat, pop in the microwave for a couple of minutes or transfer on a baking sheet and reheat in a 350 degrees F oven until warmed through.

PREP TIME: 5 MINS | COOK TIME: 18 MINS | TOTAL TIME: 25 MINS | SERVINGS: 6

Incredibly juicy, tender, and flavor-packed baked chicken breasts. These as the best-baked chicken breasts that you can easily prep and make in under twenty-five minutes! Perfectly seasoned and baked and pairs so well with just about anything. If you love chicken, then you should give these baked chicken breasts a try very soon! This will become your family’s favorite and your go-to an easy and fast weeknight dinner, especially on busy days.

Ingredients

2 tbsp extra virgin olive oil

2 lbs boneless, skinless chicken breasts about 4 medium-size breasts

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika or chili powder

1 tsp kosher salt

1/2 tsp black pepper

How to make Baked Chicken Breasts

Step 1: Prepare the oven. Preheat it to 450 degrees. Lightly pound the chicken breasts to an even thickness.

Step 2: In a 13 x 9-inch baking dish, pour the olive oil. Add the chicken breasts and lightly coat them in oil, then arrange them side by side.

Step 3: Place the salt, pepper, garlic powder, onion powder, and chili powder (or paprika) in a small bowl. Mix well and sprinkle both sides of the chicken, rubbing the seasoning mixture using your hands. Then, arrange the chicken breasts side by side, not overlapping the pieces.

Step 4: Place in the preheated oven and bake for about 15 to 20 minutes or until the juices run clear and the internal temperature of the chicken reaches 160 to 170 degrees.

Step 5: Tent the chicken with foil and let them rest for about 5 to 10 minutes. This will let the juices settle.

Step 6: Slice the baked chicken breasts and serve hot. Enjoy!

Notes:

In an airtight container, keep the leftover cooked chicken breasts and store them in the fridge for up to 4 days.

Or freeze the completely cooled chicken for up to 6 months. For easy portioning, I suggest wrapping each piece of chicken breast in wax paper.

Nutrition Facts:

Calories: 215 kcal, Carbohydrates: 1g, Protein: 32g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 97mg, Sodium: 563mg, Potassium: 559mg, Fiber: 1g, Sugar: 1g, Vitamin A: 45IU, Vitamin C: 1.8mg, Calcium: 8mg, Iron: 0.6mg

Baked Chicken Breasts

Rebecca PREP TIME: 5 MINS | COOK TIME: 18 MINS | TOTAL TIME: 25 MINS | SERVINGS: 6 Incredibly juicy, tender, and flavor-packed baked chicken breasts. These as the best-baked chicken… General Recipes Baked Chicken Breasts European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 18 mins 18 mins

Nutrition facts: 215 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp extra virgin olive oil
• 2 lbs boneless, skinless chicken breasts about 4 medium-size breasts
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika or chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 450 degrees. Lightly pound the chicken breasts to an even thickness.

Step 2: In a 13 x 9-inch baking dish, pour the olive oil. Add the chicken breasts and lightly coat them in oil, then arrange them side by side.

Step 3: Place the salt, pepper, garlic powder, onion powder, and chili powder (or paprika) in a small bowl. Mix well and sprinkle both sides of the chicken, rubbing the seasoning mixture using your hands. Then, arrange the chicken breasts side by side, not overlapping the pieces.

Step 4: Place in the preheated oven and bake for about 15 to 20 minutes or until the juices run clear and the internal temperature of the chicken reaches 160 to 170 degrees.

Step 5: Tent the chicken with foil and let them rest for about 5 to 10 minutes. This will let the juices settle.

Step 6: Slice the baked chicken breasts and serve hot. Enjoy!

Notes

In an airtight container, keep the leftover cooked chicken breasts and store them in the fridge for up to 4 days. Or freeze the completely cooled chicken for up to 6 months. For easy portioning, I suggest wrapping each piece of chicken breast in wax paper.

Servings: 20 meatballs

Meatless meatballs are my new favorite! They make an explosive option for your usual meatballs. Serve these meatless meatballs over zoodles, spaghetti, or spaghetti squash. You can also use them as a hoagie filling or enjoy these delicious meatballs on their own.

Ingredients

1 pound / 453 grams of white mushrooms, finely chopped (use a food processor to save time)

1 tbsp olive oil

1 tbsp butter

2 garlic cloves, minced

½ c. finely chopped onion

½ c. quick-cooking oats

½ c. breadcrumbs (I used gluten-free breadcrumbs)

2 eggs, divided

¼ tsp dried oregano

3 c. of your favorite tomato sauce

Pinch cayenne pepper

4 to 5 tbsp grated Parmesan cheese

½ c. shredded mozzarella cheese (or any other cheese you prefer)

1 tsp salt

4 tbsp fresh chopped parsley

¼ tsp ground black pepper

How to make Chef John’s Meatless Meatballs?

Step 1: In a large skillet, heat the olive oil over medium-high heat. To the hot oil, add the mushrooms and sprinkle with a pinch of salt. Cook the mushrooms for about 10 minutes, stirring occasionally until the liquid has evaporated.

Step 2: To the mushrooms, stir in the butter and continue to cook for another 5 minutes over medium heat until golden brown. Then, add the onions and saute for 5 minutes more until translucent. Lastly, add the garlic and cook for another minute until aromatic.

Step 3: In a large mixing bowl, transfer the mushroom mixture. Add the oats and stir well until blended before adding in the Parmesan cheese, breadcrumbs, parsley, 1 egg, salt, pepper, oregano, and cayenne pepper (if using). Combine everything using a fork until the mixture is crumbly. Then, stir in the rest of the egg until incorporated. Note that the mixture should hold upon pressing. Place the bowl in the fridge, covered, for at least 2 hours (preferably overnight).

Step 4: Prepare the oven when ready to cook. Preheat it to 450 degrees F or 230 degrees C. Using the parchment paper, line a baking sheet.

Step 5: Damp your hands to roll 1 tbsp of the mixture into a meatball. On the prepared baking sheet, arrange the meatballs.

Step 6: Place in the preheated oven and bake for about 15 to 20 minutes or until golden brown. Take the meatballs out of the oven when done and allow them to cool completely.

Step 7: You can serve the meatballs right away or keep them completely cooled meatballs in the fridge or freeze them until ready to use.

Step 8: In a large skillet (or saucepan), bring the tomato sauce to a boil, then decrease the heat to a simmer. Into the sauce, gently stir in the meatballs coated, and simmer for approximately 30 to 45 minutes. Then, sprinkle the meatballs with mozzarella cheese. Put the lid on and cook for another 4 to 5 minutes until the cheese has melted.

Step 9: Sprinkle the meatballs with some chopped fresh parsley and serve the meatballs over zoodles, spaghetti, or spaghetti squash. You can also use them as a hoagie filling or enjoy the meatballs on their own.

Nutrition Facts:

One naked meatball (i.e., sans tomato sauce and cheese) yields 48 calories, 2 grams of fat, 5 grams of carbs, and 3 grams of protein.

Chef John’s Meatless Meatballs

Rebecca Servings: 20 meatballs Meatless meatballs are my new favorite! They make an explosive option for your usual meatballs. Serve these meatless meatballs over zoodles, spaghetti, or spaghetti squash. You can… General Recipes Chef John’s Meatless Meatballs European Print This

Serves: 20

Nutrition facts: 48 calories 2 fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1 pound / 453 grams of white mushrooms, finely chopped (use a food processor to save time)
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, minced
• ½ c. finely chopped onion
• ½ c. quick-cooking oats
• ½ c. breadcrumbs (I used gluten-free breadcrumbs)
• 2 eggs, divided
• ¼ tsp dried oregano
• 3 c. of your favorite tomato sauce
• Pinch cayenne pepper
• 4 to 5 tbsp grated Parmesan cheese
• ½ c. shredded mozzarella cheese (or any other cheese you prefer)
• 1 tsp salt
• 4 tbsp fresh chopped parsley
• ¼ tsp ground black pepper

Instructions

Step 1: In a large skillet, heat the olive oil over medium-high heat. To the hot oil, add the mushrooms and sprinkle with a pinch of salt. Cook the mushrooms for about 10 minutes, stirring occasionally until the liquid has evaporated.

Step 2: To the mushrooms, stir in the butter and continue to cook for another 5 minutes over medium heat until golden brown. Then, add the onions and saute for 5 minutes more until translucent. Lastly, add the garlic and cook for another minute until aromatic.

Step 3: In a large mixing bowl, transfer the mushroom mixture. Add the oats and stir well until blended before adding in the Parmesan cheese, breadcrumbs, parsley, 1 egg, salt, pepper, oregano, and cayenne pepper (if using). Combine everything using a fork until the mixture is crumbly. Then, stir in the rest of the egg until incorporated. Note that the mixture should hold upon pressing. Place the bowl in the fridge, covered, for at least 2 hours (preferably overnight).

Step 4: Prepare the oven when ready to cook. Preheat it to 450 degrees F or 230 degrees C. Using the parchment paper, line a baking sheet.

Step 5: Damp your hands to roll 1 tbsp of the mixture into a meatball. On the prepared baking sheet, arrange the meatballs.

Step 6: Place in the preheated oven and bake for about 15 to 20 minutes or until golden brown. Take the meatballs out of the oven when done and allow them to cool completely.

Step 7: You can serve the meatballs right away or keep them completely cooled meatballs in the fridge or freeze them until ready to use.

Step 8: In a large skillet (or saucepan), bring the tomato sauce to a boil, then decrease the heat to a simmer. Into the sauce, gently stir in the meatballs coated, and simmer for approximately 30 to 45 minutes. Then, sprinkle the meatballs with mozzarella cheese. Put the lid on and cook for another 4 to 5 minutes until the cheese has melted.

Step 9: Sprinkle the meatballs with some chopped fresh parsley and serve the meatballs over zoodles, spaghetti, or spaghetti squash. You can also use them as a hoagie filling or enjoy the meatballs on their own.

Additional time: 1 hr | Total time: 1 hr 15 mins | Prep time: 15 mins | Servings: 8 | Yield: 1-9 inch pie

I am a full-time working time. I have three kids, and my husband is not always around because of his work. And because of my busy schedule, most of the time I don’t get a chance to make fancy meals. Although, I make sure to throw together decent meals for my kids. Nowadays, it is quite easy to meal prep. You’ll find thousands of recipes online that you can recreate, even treats! Also, I am very lucky to have kids that always willing to help their mommy out.

A few weeks ago, I had downtime and had the chance to cook fancy meals for my family. My kids were very happy. For the dessert, they picked the easiest dessert. Their favorite is coconut cream Pie. This decadent dessert takes little effort to whip up using only five simple ingredients. For this recipe, you can use your preferred pie crust to make this pie. I double the coconut topping because my kids love it so much. This recipe is wonderful! It’s incredibly easy to make and tastes fantastic! This coconut cream pie has been my family’s favorite and go-to dessert for any occasion.

Ingredients

1 ½ c. milk

1 (5 oz) package of instant vanilla pudding mix

1 (8 oz) container frozen whipped topping, thawed

1 ½ c. flaked coconut

1 (9”) pie shell, baked

How to make Coconut Cream Pie I

Step 1: Place the pudding mix and milk in a large bowl. Mix well until the pudding mixture has thickened. Then, fold in 1 c of coconut and half of the non-dairy whipped topping.

Step 2: Into the prepared pie crust, pour the mixture. On top, spread the remaining non-dairy whipped topping and sprinkle with the rest of the coconut.

Step 3: Place the pie in the fridge.

Step 4: When ready, serve the pie chilled. Enjoy!

Nutrition Facts:

Per Serving: 358 calories; protein 3.7g; carbohydrates 42.7g; fat 19.8g; cholesterol 3.7mg; sodium 439.4mg.

Coconut Cream Pie I

Rebecca Additional time: 1 hr | Total time: 1 hr 15 mins | Prep time: 15 mins | Servings: 8 | Yield: 1-9 inch pie I am a full-time working time.… General Recipes Coconut Cream Pie I European Print This

Serves: 8 Prep Time: 1 hr 15 mins

Nutrition facts: 358 calories 19.8 fat

Rating: 4.1/5

( 9 voted )

Ingredients

• 1 ½ c. milk
• 1 (5 oz) package of instant vanilla pudding mix
• 1 (8 oz) container frozen whipped topping, thawed
• 1 ½ c. flaked coconut
• 1 (9”) pie shell, baked

Instructions

Step 1: Place the pudding mix and milk in a large bowl. Mix well until the pudding mixture has thickened. Then, fold in 1 c of coconut and half of the non-dairy whipped topping.

Step 2: Into the prepared pie crust, pour the mixture. On top, spread the remaining non-dairy whipped topping and sprinkle with the rest of the coconut.

Step 3: Place the pie in the fridge.

Step 4: When ready, serve the pie chilled. Enjoy!

TOTAL TIME: 40 MINS | SERVES: 4

This is an amazing casserole with zucchini and lean beef. A very versatile recipe that you can throw together in minutes. This recipe calls for only six simple ingredients, but you can add or swap other ingredients. You can use ground turkey, ground, or shredded chicken in place of ground beef. You can even add corn or cheese. The possibilities are endless, and you do not have to worry because this casserole will taste great no matter!

I like serving this casserole with rice or spaghetti. Feel free to use your favorite pasta and serve with garlic bread on the side. You can also enjoy this in tacos or burritos. This recipe deserves a five-star rating. It is a true keeper and must have in your weekly menu rotation.

INGREDIENTS

1 pound lean ground beef

2 medium zucchini, fresh cut in 1/4” chunks

1⁄2 medium onion, chopped

salt and pepper

1 tsp ground cumin

2 garlic cloves, chopped

1 c. salsa, jarred with tomatoes, onions, and chiles

HOW TO MAKE ZUCCHINI AND GROUND BEEF CASSEROLE

Step 1: Cook the ground beef along with the chopped onions, chopped garlic, salt, and pepper over medium heat until the meat is no longer pink and well cooked. This takes about 10 minutes.

Step 2: To the ground beef mixture adds the jarred salsa and cumin. Put the lid on and simmer for about 10 minutes over low heat or until the flavors have blended.

Step 3: Remove the cover and add the zucchini chunks. Replace the lid and continue to cook for another 10 minutes or until the zucchini is cooked, but not too tender.

NOTE:

Feel free to add more ingredients to this dish, such as ground turkey, and ground or shredded chicken instead of ground beef, corn, or cheese. Serve this with spaghetti (or other pasta), rice, and even in tacos or burritos.

NUTRITION FACTS:

Serving Size: 1 (292) gram, Servings Per Recipe: 4
Calories: 243.4, Calories from Fat 107 g 44 %, Total Fat 11.9 g 18 %, Saturated Fat 4.7 g 23 %, Cholesterol 73.7 mg 24 %, Sodium 472.9 mg 19 %, Total Carbohydrate 9.1 g 3 %, Dietary Fiber 2.3 g 9 %, Sugars 5 g 20 %, Protein 25.2 g 50 %

ZUCCHINI AND GROUND BEEF CASSEROLE

Rebecca TOTAL TIME: 40 MINS | SERVES: 4 This is an amazing casserole with zucchini and lean beef. A very versatile recipe that you can throw together in minutes. This recipe… General Recipes ZUCCHINI AND GROUND BEEF CASSEROLE European Print This

Serves: 4

Nutrition facts: 243.4 calories 11.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound lean ground beef
• 2 medium zucchini, fresh cut in 1/4” chunks
• 1⁄2 medium onion, chopped
• salt and pepper
• 1 tsp ground cumin
• 2 garlic cloves, chopped
• 1 c. salsa, jarred with tomatoes, onions, and chiles

Instructions

Step 1: Cook the ground beef along with the chopped onions, chopped garlic, salt, and pepper over medium heat until the meat is no longer pink and well cooked. This takes about 10 minutes.

Step 2: To the ground beef mixture adds the jarred salsa and cumin. Put the lid on and simmer for about 10 minutes over low heat or until the flavors have blended.

Step 3: Remove the cover and add the zucchini chunks. Replace the lid and continue to cook for another 10 minutes or until the zucchini is cooked, but not too tender.

Notes

Feel free to add more ingredients to this dish, such as ground turkey, and ground or shredded chicken instead of ground beef, corn, or cheese. Serve this with spaghetti (or other pasta), rice, and even in tacos or burritos.

PREP TIME: 30 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 8 servings

Summer is not yet over with these baked tomatoes and zucchini. It is the perfect recipe to use all your extras tomatoes and zucchinis. This is my kid’s favorite side dish with an attention-grabber cheddar Parmesan panko topping. You can even serve this as the main course for a meatless weeknight dinner.

INGREDIENTS

4 tbsp butter

2 tbsp extra virgin olive oil

1 ½ tbsp fresh garlic

1 ½ c. fresh grated Parmesan cheese

½ tsp freshly grated black pepper

2 c. large dice Vidalia onion

1 ½ c. panko bread crumbs, divided

2 c. extra sharp cheddar cheese, shredded and divided (we use Cracker Barrel)

2 lbs fresh zucchini, trimmed and cut into quarter-inch thick circles

1 tsp dry oregano

1 tsp kosher salt

¼ c. fresh basil, chopped (Don’t chop until needed in the recipe)

1 ½ lbs fresh garden tomatoes, sliced into quarter-inch thick circles (we used Big Beef and Early Girls)

How to make Baked Tomatoes and Zucchini with Cheddar, Parmesan Panko Topping

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

Step 2: Heat the oil in a medium saute pan over medium heat. Add the onions to the pan once the oil is hot and saute for about 3 minutes. Then, add the garlic along with the butter and oregano. Continue to cook for 2 minutes more.

Step 3: Take the pan off the heat and stir in the salt, pepper, and 1 cup of each Panko, Parmesan, and cheddar cheese. Set aside.

Step 4: Using pan spray, grease a 9 x 9-inch or 8 x 10-inch pan or dish.

Step 5: Into the prepared pan, pour the rest of the 1 c. Panko. On top, layer the zucchini slices to completely cover the bottom, then sprinkle with the rest of the half c. Parmesan.

Step 6: Over the zucchini and Parmesan, layer the tomatoes, and cover with the rest of the shredded cheddar cheese.

Step 7: At this point, chop the fresh basil and add it to the reserved topping. Mix well and spread on top of the tomatoes and cheese.

Step 8: Place in the preheated oven and bake for about 35 minutes, uncovered. You can cover the pan with foil if the top is browning too quickly.

Step 9: Using a fork, poke the center of the dish to check the doneness. It is done when the zucchini is tender, and the top is browned.

Step 10: Remove from the oven when done and allow the dish to sit for about 10 minutes before slicing into 8 or more portions. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 413, Total Fat 27g 35%, Saturated Fat 14.1g, Trans Fat 0.3g, Polyunsaturated Fat 1.7g, Monounsaturated Fat 9.2g 0%, Cholesterol 61.6mg 21%, Sodium 1062.6mg 46%, Total Carbohydrate 23.4g 9%, Dietary Fiber 2.7g 10%, Sugars 5.1g, Protein 20.2g 40%

Baked Tomatoes and Zucchini with Cheddar Parmesan Panko Topping

Rebecca PREP TIME: 30 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 8 servings Summer is not yet over with these baked tomatoes and… General Recipes Baked Tomatoes and Zucchini with Cheddar Parmesan Panko Topping European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 413 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp butter
• 2 tbsp extra virgin olive oil
• 1 ½ tbsp fresh garlic
• 1 ½ c. fresh grated Parmesan cheese
• ½ tsp freshly grated black pepper
• 2 c. large dice Vidalia onion
• 1 ½ c. panko bread crumbs, divided
• 2 c. extra sharp cheddar cheese, shredded and divided (we use Cracker Barrel)
• 2 lbs fresh zucchini, trimmed and cut into quarter-inch thick circles
• 1 tsp dry oregano
• 1 tsp kosher salt
• ¼ c. fresh basil, chopped (Don’t chop until needed in the recipe)
• 1 ½ lbs fresh garden tomatoes, sliced into quarter-inch thick circles (we used Big Beef and Early Girls)

Instructions

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

Step 2: Heat the oil in a medium saute pan over medium heat. Add the onions to the pan once the oil is hot and saute for about 3 minutes. Then, add the garlic along with the butter and oregano. Continue to cook for 2 minutes more.

Step 3: Take the pan off the heat and stir in the salt, pepper, and 1 cup of each Panko, Parmesan, and cheddar cheese. Set aside.

Step 4: Using pan spray, grease a 9 x 9-inch or 8 x 10-inch pan or dish.

Step 5: Into the prepared pan, pour the rest of the 1 c. Panko. On top, layer the zucchini slices to completely cover the bottom, then sprinkle with the rest of the half c. Parmesan.

Step 6: Over the zucchini and Parmesan, layer the tomatoes, and cover with the rest of the shredded cheddar cheese.

Step 7: At this point, chop the fresh basil and add it to the reserved topping. Mix well and spread on top of the tomatoes and cheese.

Step 8: Place in the preheated oven and bake for about 35 minutes, uncovered. You can cover the pan with foil if the top is browning too quickly.

Step 9: Using a fork, poke the center of the dish to check the doneness. It is done when the zucchini is tender, and the top is browned.

Step 10: Remove from the oven when done and allow the dish to sit for about 10 minutes before slicing into 8 or more portions. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 45 MINS | TOTAL TIME: 55 MINS | SERVES: 8

This is one of the best casseroles you can make! It is made with only seven ingredients, and you can easily whip this up in under an hour. My go-to comfort food with chicken and zucchini in a delicious cream sauce topped with stuffing. Insanely good, you’ll want to make this casserole again and again!

If you are looking for another excellent weeknight meal for your family, then you have to try this chicken zucchini casserole. This is also the perfect recipe if you have extra zucchini.

If desired, you can prep this recipe the night before and simply pop it in the fridge. Bake this the next day for an easy and quick meal. You do not have to worry about the zucchini because it’ll turn out perfect and not mushy. And the stuffing is to die for!

Ingredients

½ c. butter, melted

6 oz. boxed stuffing mix (such as Stove Top)

3 boneless, skinless chicken breasts, cooked and diced

4 diced zucchini (about 4-5 c.)

½ c. sour cream

10 ½ oz. canned cream of chicken soup

½ onion, diced

How to make Chicken Zucchini Casserole

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

Step 2: Place the stuffing mix and melted butter in a large bowl. Mix well until combined and reserve half a cup for the topping.

Step 3: To the stuffing in the large bowl, add the zucchini along with the cooked chicken, cream of chicken soup, onion, and sour cream.

Step 4: In a greased 9 x 13-inch glass pan, evenly spread the zucchini mixture. On top, sprinkle the reserved stuffing mix.

Step 5: Place in the preheated oven and bake for about 40 to 50 minutes or until the casserole is completely cooked and the top is golden brown.

Note:

To save time and add savory flavor, you can use a rotisserie chicken from the deli.

Nutrition Facts:

Calories: 268 kcal · Carbohydrates: 11 g · Protein: 12 g · Fat: 20 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 68 mg · Sodium: 533 mg · Potassium: 480 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 787 IU · Vitamin C: 19 mg · Calcium: 51 mg · Iron: 1 mg

Chicken Zucchini Casserole Recipe

Rebecca PREP TIME: 10 MINS | COOK TIME: 45 MINS | TOTAL TIME: 55 MINS | SERVES: 8 This is one of the best casseroles you can make! It is made… General Recipes Chicken Zucchini Casserole Recipe European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 268 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c. butter, melted
• 6 oz. boxed stuffing mix (such as Stove Top)
• 3 boneless, skinless chicken breasts, cooked and diced
• 4 diced zucchini (about 4-5 c.)
• ½ c. sour cream
• 10 ½ oz. canned cream of chicken soup
• ½ onion, diced

Instructions

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

Step 2: Place the stuffing mix and melted butter in a large bowl. Mix well until combined and reserve half a cup for the topping.

Step 3: To the stuffing in the large bowl, add the zucchini along with the cooked chicken, cream of chicken soup, onion, and sour cream.

Step 4: In a greased 9 x 13-inch glass pan, evenly spread the zucchini mixture. On top, sprinkle the reserved stuffing mix.

Step 5: Place in the preheated oven and bake for about 40 to 50 minutes or until the casserole is completely cooked and the top is golden brown.

Notes

To save time and add savory flavor, you can use a rotisserie chicken from the deli.

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6

This casserole is everything! It’s the perfect make-ahead dish that you can easily and quickly throw together using only a few simple ingredients. Not to mention, the perfect Keto low-carb meal option. It is packed with bacon, egg, spinach, cheese, mushrooms, and peppers. Rev up your mornings with this filling casserole!

Ingredients

6 slices of bacon, cooked and crumbled

2 eggs

1 1/2 c. egg whites (you can use 6-7 eggs, if you don’t want to use egg whites)

1 1/4 c. shredded cheddar cheese

1 c. sliced mushrooms

1/2 c. chopped green peppers

1/2 c. chopped red onions

1/2 c. chopped red peppers

salt and pepper to taste

2-3 c. frozen spinach – thawed and drained (thaw the spinach and drain the excess water)

How to make Keto Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 9 x 13-inch baking dish.

Step 2: Over medium-high heat, place a skillet. Add the chopped veggies except for the spinach and saute for a couple of minutes until tender.

Step 3: To the bottom of the baking dish, add the veggies, evenly spreading them. On top, add a layer of spinach.

Step 4: In a small bowl, beat the egg whites and eggs, then season with salt and pepper and pour over the veggies.

Step 5: On top, sprinkle the crumbled bacon and shredded cheese.

Step 6: Place in the preheated oven and bake for about 35 minutes. When done, take the casserole out of the oven and let it cool.

Step 7: Serve and enjoy!

Notes:

For this recipe, you can use any variety of shredded cheese.

If desired, you can use fresh spinach.

Tightly cover any leftovers and keep them in the fridge for up to 3 to 4 days.

You can also freeze this dish for up to 3 months. Make sure to cover the dish tightly.

Bake the mixture in a muffin tin to make muffins.

Keto Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6 This casserole is everything! It’s the perfect make-ahead dish that you can easily… General Recipes Keto Low-Carb Bacon, Egg, and Spinach Breakfast Casserole European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 slices of bacon, cooked and crumbled
• 2 eggs
• 1 1/2 c. egg whites (you can use 6-7 eggs, if you don't want to use egg whites)
• 1 1/4 c. shredded cheddar cheese
• 1 c. sliced mushrooms
• 1/2 c. chopped green peppers
• 1/2 c. chopped red onions
• 1/2 c. chopped red peppers
• salt and pepper to taste
• 2-3 c. frozen spinach - thawed and drained (thaw the spinach and drain the excess water)

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 9 x 13-inch baking dish.

Step 2: Over medium-high heat, place a skillet. Add the chopped veggies except for the spinach and saute for a couple of minutes until tender.

Step 3: To the bottom of the baking dish, add the veggies, evenly spreading them. On top, add a layer of spinach.

Step 4: In a small bowl, beat the egg whites and eggs, then season with salt and pepper and pour over the veggies.

Step 5: On top, sprinkle the crumbled bacon and shredded cheese.

Step 6: Place in the preheated oven and bake for about 35 minutes. When done, take the casserole out of the oven and let it cool.

Step 7: Serve and enjoy!

Notes

For this recipe, you can use any variety of shredded cheese. If desired, you can use fresh spinach. Tightly cover any leftovers and keep them in the fridge for up to 3 to 4 days. You can also freeze this dish for up to 3 months. Make sure to cover the dish tightly. Bake the mixture in a muffin tin to make muffins.

Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 6

Meatless dinner does not have to be boring. Try this melt-in-your-mouth, gluten-free ricotta eggplant casserole for a light and delicious dinner that even your fussiest eaters will love!

Ingredients

3 eggs

3 eggplants

3 c. tomato passata or marinara

1.5 c. Parmesan cheese, grated, divided into 1 cup + ½ c. (about 5.5 ounces – 155 g. total)

14 ounces fresh ricotta cheese 400 grams

olive oil spray

sea salt and freshly cracked pepper

2 tablespoons fresh oregano leaves, chopped

2 teaspoon fresh basil leaves, chopped

How to make Ricotta Eggplant Casserole

Step 1: Prepare the oven. Preheat it to 430 degrees F or 220 degrees C.

Step 2: After removing the ends of the eggplants, thinly slice them into a round millimeter or 0.2 inches thick lengthwise.

Step 3: On a baking sheet lined with parchment paper, arrange the eggplant slices. Depending on the size of your oven, you may need to use two baking sheets or bake the eggplants in batches.

Step 4: Drizzle the eggplant slices with olive oil and sprinkle with salt and freshly cracked pepper. Place in the preheated oven and bake for about 25 minutes. After baking, remove from the oven and set the eggplants aside.

Step 5: Mix the tomato passata with 1 tbsp oregano and 2 tsp basil in a bowl. Place the ricotta in another bowl along with 1 c. Parmesan, eggs, and the rest of the oregano. Mix well and set aside.

Step 6: Arrange a single layer of eggplant in a 9 x 13-inch or 23 x 33 cm baking dish. Top with a layer of tomato sauce, followed by a layer of cheese mixture. Do the same layers again (eggplant, tomato sauce, and cheese mixture). Over the cheese mixture, sprinkle the rest of the half cup of the Parmesan.

Step 7: Place in the oven and bake for about 30 minutes at 430 degrees F or 220 degrees C or until the cheese is golden brown. Adjust the oven temperature to 355 degrees or 180 degrees C if the casserole begins browning too much.

Step 8: Take the casserole out of the oven when done and let it cool a bit before slicing. Enjoy!

Nutrition Facts:

Amount Per Serving (1 portion (⅙th)), Calories 345, Calories from Fat 162, Fat 18g28%, Saturated Fat 10g63%, Cholesterol 137mg46%, Sodium 1115mg48%, Potassium 1081mg31%, Carbohydrates 24g8%, Fiber 9g38%, Sugar 13g14%, Protein 23g46%, Vitamin A 1240IU25%, Vitamin C 13.6 mg16%, Calcium 490mg49%, Iron 3.3 mg18%

Ricotta Eggplant Casserole

Rebecca Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 6 Meatless dinner does not have to be boring. Try this melt-in-your-mouth,… General Recipes Ricotta Eggplant Casserole European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 345 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 eggs
• 3 eggplants
• 3 c. tomato passata or marinara
• 1.5 c. Parmesan cheese, grated, divided into 1 cup + ½ c. (about 5.5 ounces - 155 g. total)
• 14 ounces fresh ricotta cheese 400 grams
• olive oil spray
• sea salt and freshly cracked pepper
• 2 tablespoons fresh oregano leaves, chopped
• 2 teaspoon fresh basil leaves, chopped

Instructions

Step 1: Prepare the oven. Preheat it to 430 degrees F or 220 degrees C.

Step 2: After removing the ends of the eggplants, thinly slice them into a round millimeter or 0.2 inches thick lengthwise.

Step 3: On a baking sheet lined with parchment paper, arrange the eggplant slices. Depending on the size of your oven, you may need to use two baking sheets or bake the eggplants in batches.

Step 4: Drizzle the eggplant slices with olive oil and sprinkle with salt and freshly cracked pepper. Place in the preheated oven and bake for about 25 minutes. After baking, remove from the oven and set the eggplants aside.

Step 5: Mix the tomato passata with 1 tbsp oregano and 2 tsp basil in a bowl. Place the ricotta in another bowl along with 1 c. Parmesan, eggs, and the rest of the oregano. Mix well and set aside.

Step 6: Arrange a single layer of eggplant in a 9 x 13-inch or 23 x 33 cm baking dish. Top with a layer of tomato sauce, followed by a layer of cheese mixture. Do the same layers again (eggplant, tomato sauce, and cheese mixture). Over the cheese mixture, sprinkle the rest of the half cup of the Parmesan.

Step 7: Place in the oven and bake for about 30 minutes at 430 degrees F or 220 degrees C or until the cheese is golden brown. Adjust the oven temperature to 355 degrees or 180 degrees C if the casserole begins browning too much.

Step 8: Take the casserole out of the oven when done and let it cool a bit before slicing. Enjoy!