General Recipes

Potato pancakes are giving way to a traditional Jewish dish, Potato Latkes. Thicker than our usual potato pancakes and more crunchy, coarse, and brown. These latkes are a great addition to your potato recipe collection.

These potato latkes are the best I’ve had in years! I love potato pancakes, but these latkes just steal the spotlight. Fluffy, crunchy, and delicious! If you have not tried these potato latkes yet, you are already missing out! These are amazing, and the kids will love every bite of them!

Ingredients

2 eggs

1 large onion

2 large Russet potatoes

1/2 c. all-purpose flour

1/2 teaspoon black pepper

1 teaspoon baking powder

oil, for frying

2 teaspoons coarse kosher salt (or 1 tsp fine sea salt), plus more for sprinkling

How to make Potato Latkes

Step 1: After grating the potatoes and onion, place them in a clean dish towel, then squeeze and wring out as much liquid as you can. To a large bowl, transfer the potatoes and onion. Then, add the eggs along with flour, salt, baking powder, and pepper. Mix well to make sure the flour is completely absorbed.

Step 2: In a pan, heat the oil. To the hot oil, drop a heaping tablespoon of batter. Flatten the batter using a spatula to form it into a disc. Do this in batches so as not to overcrowd the pan. Cook the latkes for about 5 minutes until the edges are brown and crispy. Flip and continue to cook the other side for 5 minutes more until deep brown.

Step 3: To a plate lined with a paper towel. Transfer the latkes. While still warm, sprinkle them with salt. Serve and enjoy!

Tips:

Serve these potato latkes with sour cream and/or applesauce.

Cook the potato latkes to your preferred thickness. These latkes are usually thicker than potato pancakes, and more crunchy, coarse, and brown.

Potato Latkes Recipe

Rebecca Potato pancakes are giving way to a traditional Jewish dish, Potato Latkes. Thicker than our usual potato pancakes and more crunchy, coarse, and brown. These latkes are a great addition… General Recipes Potato Latkes Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 1 large onion
• 2 large Russet potatoes
• 1/2 c. all-purpose flour
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder
• oil, for frying
• 2 teaspoons coarse kosher salt (or 1 tsp fine sea salt), plus more for sprinkling

Instructions

Step 1: After grating the potatoes and onion, place them in a clean dish towel, then squeeze and wring out as much liquid as you can. To a large bowl, transfer the potatoes and onion. Then, add the eggs along with flour, salt, baking powder, and pepper. Mix well to make sure the flour is completely absorbed.

Step 2: In a pan, heat the oil. To the hot oil, drop a heaping tablespoon of batter. Flatten the batter using a spatula to form it into a disc. Do this in batches so as not to overcrowd the pan. Cook the latkes for about 5 minutes until the edges are brown and crispy. Flip and continue to cook the other side for 5 minutes more until deep brown.

Step 3: To a plate lined with a paper towel. Transfer the latkes. While still warm, sprinkle them with salt. Serve and enjoy!

Tips:

Serve these potato latkes with sour cream and/or applesauce.

Cook the potato latkes to your preferred thickness. These latkes are usually thicker than potato pancakes, and more crunchy, coarse, and brown.

Yield: about 24 meatballs

Meatballs are a must at home. They are an excellent appetizer, great with spaghetti with your favorite sauce, even in sandwiches! These are the best-baked meatballs that you can easily make at any time. They are packed with flavors and incredibly tender!

These Incredible baked meatballs are crowd-approved. I have been making these meatballs for years. My kids are obsessed with these meatballs, and I always make a huge batch for later. And my daughter refers to these meatballs as mini meatloaves. If planning to double or triple the recipe, just freeze the second batch. You can reheat the meatballs with sauce topped with cheese. Then, serve as a meatball sandwich. And I always have leftover rind from the Parmesan. What I would do is place it in a crockpot with marinara sauce and allow it to simmer. This is great for boosting the flavor of most sauces or soups. You should try it, too!

Make sure to give these incredible baked meatballs a try very soon. I am pretty sure that your kids will be blown away!

INGREDIENTS

2 eggs, beaten with 1/2 c. milk

1 lb hamburger, grass-fed if desired

1/2 c. grated Parmesan

1/2 tsp dried oregano

1 c. panko or breadcrumbs

2-3 cloves garlic, minced

1 small onion, minced or grated (1/2 a large onion)

1/4 c. minced fresh flat-leaf parsley or basil

1 tsp salt

freshly ground pepper to taste

How to make Jen’s Incredible Baked Meatballs

Step 1: Using your hands, combine all the ingredients until well mixed.

Step 2: Into golf ball size meatballs, shape the mixture.

Step 3: Place in a 350 degrees F oven and bake the meatballs for about 30 minutes.

NOTES:

Use crushed Rice Chex for a gluten-free version.

If planning on making a big batch, I suggest mixing all the ingredients, but do not include the beef. This will prevent overworking the meat.

Jen’s Incredible Baked Meatballs

Rebecca Yield: about 24 meatballs Meatballs are a must at home. They are an excellent appetizer, great with spaghetti with your favorite sauce, even in sandwiches! These are the best-baked meatballs… General Recipes Jen’s Incredible Baked Meatballs European Print This

Serves: 24

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs, beaten with 1/2 c. milk
• 1 lb hamburger, grass-fed if desired
• 1/2 c. grated Parmesan
• 1/2 tsp dried oregano
• 1 c. panko or breadcrumbs
• 2-3 cloves garlic, minced
• 1 small onion, minced or grated (1/2 a large onion)
• 1/4 c. minced fresh flat-leaf parsley or basil
• 1 tsp salt
• freshly ground pepper to taste

Instructions

Step 1: Using your hands, combine all the ingredients until well mixed.

Step 2: Into golf ball size meatballs, shape the mixture.

Step 3: Place in a 350 degrees F oven and bake the meatballs for about 30 minutes.

Notes

Use crushed Rice Chex for a gluten-free version. If planning on making a big batch, I suggest mixing all the ingredients, but do not include the beef. This will prevent overworking the meat.

If you are looking for another easy stovetop dinner, then you have to try this cheesy tomato ground beef and rice. It’s a complete meal with ground beef, rice, corn, and loads of melty cheese in a creamy tomato sauce. The perfect weeknight dinner that you can easily whip up in less than thirty minutes!

This simple recipe ticks all the boxes. Not only that this is a certified family-approved meal, but this is excellent for busy days. Easy, quick, and filling. This recipe is not rocket science, nor requires hard-to-find ingredients. This cheesy tomato, ground beef and rice have been my favorite and go-to for years! A must and a keeper!

Ingredients

1 pound lean ground beef

1/2 c. yellow onion, diced

8.5 ounces of canned corn

1 c. 2% milk

10.75 ounces condensed tomato soup

1/2 tablespoon dried chives

1/2 tablespoon dehydrated minced onion

2 1/2 c. cheddar cheese blend, shredded

1 1/2 c. instant rice, uncooked

1 teaspoon salt

1 teaspoon pepper

How to make Cheesy Tomato Ground Beef and Rice

Step 1: Following the package directions, cook the rice.

Step 2: In the meantime, cook the ground beef with a dab of butter or margarine in a large frying pan over medium-high heat. Add the diced onions as you cook the ground beef. Drain the excess grease from the pan once the ground beef is completely cooked.

Step 3: Adjust the heat to medium and add the corn to the ground beef and onion, along with tomato soup, milk, and cooked rice. Mix well. Season with salt & pepper, minced onion, and dried chives. Mix again.

Step 4: Simmer for about 10 minutes before stirring in 2 cups of shredded cheddar.

Step 5: On top, sprinkle the rest of the half cup cheese. DO NOT STIR. Just let the cheese melt. Enjoy!

Cheesy Tomato Ground Beef and Rice

Rebecca If you are looking for another easy stovetop dinner, then you have to try this cheesy tomato ground beef and rice. It’s a complete meal with ground beef, rice, corn,… General Recipes Cheesy Tomato Ground Beef and Rice European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound lean ground beef
• 1/2 c. yellow onion, diced
• 8.5 ounces of canned corn
• 1 c. 2% milk
• 10.75 ounces condensed tomato soup
• 1/2 tablespoon dried chives
• 1/2 tablespoon dehydrated minced onion
• 2 1/2 c. cheddar cheese blend, shredded
• 1 1/2 c. instant rice, uncooked
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

Step 1: Following the package directions, cook the rice.

Step 2: In the meantime, cook the ground beef with a dab of butter or margarine in a large frying pan over medium-high heat. Add the diced onions as you cook the ground beef. Drain the excess grease from the pan once the ground beef is completely cooked.

Step 3: Adjust the heat to medium and add the corn to the ground beef and onion, along with tomato soup, milk, and cooked rice. Mix well. Season with salt & pepper, minced onion, and dried chives. Mix again.

Step 4: Simmer for about 10 minutes before stirring in 2 cups of shredded cheddar.

Step 5: On top, sprinkle the rest of the half cup cheese. DO NOT STIR. Just let the cheese melt. Enjoy!

Cook time: 35 mins | Total time: 55 mins | Prep time: 20 mins | Servings: 24

This is not your typical sweet brownies. It’s made with eggs, onion, butter, milk, cheese, and spinach. Yes, spinach! These savory spinach brownies taste great and are perfect even for your fussiest eaters. My kids even call it breakfast brownies. If you are looking for another way to enjoy spinach, then these spinach brownies are a must! Incredibly easy to throw together, ready in a snap, and tastes surprisingly good! For this recipe, I use frozen spinach, but feel free to swap it with fresh if desired.

These spinach brownies are an amazing appetizer, even great to bring to potlucks. I brought this many times in the office, and they all dig this! This easy spinach brownies recipe is another must-try. Make sure not to miss this!

Ingredients

2 eggs

1 onion, chopped

1 c. all-purpose flour

1 tsp baking powder

½ c. butter, melted

1 c. milk

1 (8 oz) package of shredded mozzarella cheese

1 tsp salt

1 (10 oz) package spinach, rinsed and chopped

How to make Spinach Brownies

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Ready a 9 x 13-inch baking dish. Grease and set aside.

Step 2: In a medium saucepan, place the spinach. Pour in enough water to cover the spinach. Bring to a boil, then decrease the heat. Simmer for about 3 minutes until the spinach is limp. Drain and set aside.

Step 3: Place the flour, salt, and baking powder in a large bowl. Mix well until blended, then whisk in the eggs, milk, and butter. Then, stir in the spinach along with the onion and mozzarella cheese.

Step 4: To the prepared baking dish, transfer the mixture. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the middle of the brownies come out clean.

Step 5: Remove from the oven when done and allow the brownies to cool before serving. Enjoy!

Nutrition Facts:

Per Serving: 92 calories; protein 4.1g; carbohydrates 5.6g; fat 6g; cholesterol 32.5mg; sodium 216.4mg.

Spinach Brownies

Rebecca Cook time: 35 mins | Total time: 55 mins | Prep time: 20 mins | Servings: 24 This is not your typical sweet brownies. It’s made with eggs, onion, butter,… General Recipes Spinach Brownies European Print This

Serves: 24 Cooking Time: 35 mins 35 mins

Nutrition facts: 92 calories 6 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 2 eggs
• 1 onion, chopped
• 1 c. all-purpose flour
• 1 tsp baking powder
• ½ c. butter, melted
• 1 c. milk
• 1 (8 oz) package of shredded mozzarella cheese
• 1 tsp salt
• 1 (10 oz) package spinach, rinsed and chopped

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Ready a 9 x 13-inch baking dish. Grease and set aside.

Step 2: In a medium saucepan, place the spinach. Pour in enough water to cover the spinach. Bring to a boil, then decrease the heat. Simmer for about 3 minutes until the spinach is limp. Drain and set aside.

Step 3: Place the flour, salt, and baking powder in a large bowl. Mix well until blended, then whisk in the eggs, milk, and butter. Then, stir in the spinach along with the onion and mozzarella cheese.

Step 4: To the prepared baking dish, transfer the mixture. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the middle of the brownies come out clean.

Step 5: Remove from the oven when done and allow the brownies to cool before serving. Enjoy!

PREP TIME: 20 MINS | COOK TIME: 30 MINS | TOTAL TIME: 50 MINS | SERVINGS: 6

This is a pretty easy pie to do whenever you want to. For this recipe, I use store-bought or prepared pie to make life easier. My love for cheeseburgers goes way back. There were times that I only want a cheeseburger and nothing else. So my mom came up with different cheeseburger recipes. One that captured my attention is this bacon cheeseburger pie. Not your dessert type of pie, but a savory pie with everything I love about a cheeseburger. And the bacon is a huge bonus!

Lean meat, onion, along with my favorite cheeseburger toppings in a cheesy golden brown flaky crust. All the amazing flavors in one bite are my definition of pure bliss, and this bacon cheeseburger pie gives me maximum happiness. Sounds cheesy, but hey, Cheeseburger is my number one love!

Ingredients

1 Egg

1 lb lean ground beef

1 uncooked pie crust (store-bought or prepared)

1 onion, chopped

⅓ c. panko bread crumbs

3 tbsp barbecue sauce

1 tbsp ketchup

5 slices of raw bacon, chopped

2 tsp Worcestershire sauce

2 c. cheddar cheese, shredded

1 tsp yellow mustard

¼ c. milk

½ tsp black pepper

How to make Bacon Cheeseburger Pie

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

Step 2: Cook the ground beef with onion and beef until the meat is no longer pink. Drain well when done and take off the heat. Next, stir in the bread crumbs along with the mustard, barbecue sauce, ketchup, Worcestershire, and pepper. Pour everything into the prepared pie crust.

Step 3: Place the cheese, milk, and egg in a small bowl. Mix well until combined and spread this on top of the meat mixture.

Step 4: Using foil or a pie shield, cover the edges of the pie crust. This will prevent over-browning. Place in the preheated oven and bake for about 15 minutes. Take the foil off and continue to bake for another 15 minutes.

NUTRITION FACTS:

Calories: 575, Carbohydrates: 23g, Protein: 29g, Fat: 39g, Saturated Fat: 17g, Cholesterol: 130mg, Sodium: 702mg, Potassium: 426mg, Fiber: 1g, Sugar: 5g, Vitamin A: 470IU, Vitamin C: 1.7mg, Calcium: 320mg, Iron: 3.1mg

Bacon Cheeseburger Pie

Rebecca PREP TIME: 20 MINS | COOK TIME: 30 MINS | TOTAL TIME: 50 MINS | SERVINGS: 6 This is a pretty easy pie to do whenever you want to. For… General Recipes Bacon Cheeseburger Pie European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 575 calories 39 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Egg
• 1 lb lean ground beef
• 1 uncooked pie crust (store-bought or prepared)
• 1 onion, chopped
• ⅓ c. panko bread crumbs
• 3 tbsp barbecue sauce
• 1 tbsp ketchup
• 5 slices of raw bacon, chopped
• 2 tsp Worcestershire sauce
• 2 c. cheddar cheese, shredded
• 1 tsp yellow mustard
• ¼ c. milk
• ½ tsp black pepper

Instructions

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

Step 2: Cook the ground beef with onion and beef until the meat is no longer pink. Drain well when done and take off the heat. Next, stir in the bread crumbs along with the mustard, barbecue sauce, ketchup, Worcestershire, and pepper. Pour everything into the prepared pie crust.

Step 3: Place the cheese, milk, and egg in a small bowl. Mix well until combined and spread this on top of the meat mixture.

Step 4: Using foil or a pie shield, cover the edges of the pie crust. This will prevent over-browning. Place in the preheated oven and bake for about 15 minutes. Take the foil off and continue to bake for another 15 minutes.

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | YIELD: 4 servings

Summer is not yet over with this grilled chicken and asparagus pesto pasta. Super delicious with tons of flavors. Enjoy this warm or cold for a simple and healthy weeknight dinner perfect for everybody!

Ingredients

1 lb asparagus, woody ends cut off

2 boneless, skinless chicken breasts

1/2 of a lemon, juiced

1 tsp Italian seasoning

12 oz. rotini pasta, gluten-free if needed

3 tbsp shredded Pecorino Romano or Parmesan cheese

1/3 c. pesto

Fresh chopped basil and more Pecorino Romano for garnish

2 tbsp toasted pine nuts

Olive oil, kosher salt, and fresh ground black pepper to taste

How to make Grilled Chicken and Asparagus Pesto Pasta

Step 1: Following the package directions, cook the pasta. Drain when done and place the drained pasta into a large serving bowl.

Step 2: In the meantime, prepare the grill. Preheat it to medium-high heat.

Step 3: Sprinkle the chicken with Italian seasoning, salt, and pepper. Lay the asparagus on a baking sheet lined with foil in a single layer. Then, drizzle the asparagus with olive oil and season with salt & pepper. Toss well to coat the asparagus.

Step 4: Onto the prepared grill, lay the chicken, and grill for about 6 minutes. Turn the chicken over and grill the other side for another 6 minutes or until the internal temperature of the chicken reads 160 to 165 degrees F. Remove the chicken from the grill when done and allow it to rest for about 5 minutes before slicing the chicken.

Step 5: Place the prepared asparagus horizontally onto the grill grates while the chicken cooks. Grill the asparagus for about 2 minutes. Using tongs, roll or flips the asparagus and grill for a minute or two more. Then, cut the asparagus into about 2-inch pieces.

Step 6: To the bowl with the pasta, add the chopped chicken and asparagus. Then, add the pesto along with the lemon juice and shredded Romano or Parmesan cheese. Sprinkle with salt and pepper. Toss to coat the chicken and asparagus. Adjust the seasoning according to taste.

Step 7: If desired, garnish the chicken and asparagus with toasted pine nuts and some chopped fresh basil. Enjoy warm or cold.

Nutrition Facts:

YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 404 | TOTAL FAT: 17g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 12g | CHOLESTEROL: 59mg | SODIUM: 229mg | CARBOHYDRATES: 34g | FIBER: 4g | SUGAR: 2g | PROTEIN: 31g

Grilled Chicken and Asparagus Pesto Pasta

Rebecca PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | YIELD: 4 servings Summer is not yet over with this grilled chicken and asparagus pesto… General Recipes Grilled Chicken and Asparagus Pesto Pasta European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins1 15 mins1

Nutrition facts: 404 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb asparagus, woody ends cut off
• 2 boneless, skinless chicken breasts
• 1/2 of a lemon, juiced
• 1 tsp Italian seasoning
• 12 oz. rotini pasta, gluten-free if needed
• 3 tbsp shredded Pecorino Romano or Parmesan cheese
• 1/3 c. pesto
• Fresh chopped basil and more Pecorino Romano for garnish
• 2 tbsp toasted pine nuts
• Olive oil, kosher salt, and fresh ground black pepper to taste

Instructions

Step 1: Following the package directions, cook the pasta. Drain when done and place the drained pasta into a large serving bowl.

Step 2: In the meantime, prepare the grill. Preheat it to medium-high heat.

Step 3: Sprinkle the chicken with Italian seasoning, salt, and pepper. Lay the asparagus on a baking sheet lined with foil in a single layer. Then, drizzle the asparagus with olive oil and season with salt & pepper. Toss well to coat the asparagus.

Step 4: Onto the prepared grill, lay the chicken, and grill for about 6 minutes. Turn the chicken over and grill the other side for another 6 minutes or until the internal temperature of the chicken reads 160 to 165 degrees F. Remove the chicken from the grill when done and allow it to rest for about 5 minutes before slicing the chicken.

Step 5: Place the prepared asparagus horizontally onto the grill grates while the chicken cooks. Grill the asparagus for about 2 minutes. Using tongs, roll or flips the asparagus and grill for a minute or two more. Then, cut the asparagus into about 2-inch pieces.

Step 6: To the bowl with the pasta, add the chopped chicken and asparagus. Then, add the pesto along with the lemon juice and shredded Romano or Parmesan cheese. Sprinkle with salt and pepper. Toss to coat the chicken and asparagus. Adjust the seasoning according to taste.

Step 7: If desired, garnish the chicken and asparagus with toasted pine nuts and some chopped fresh basil. Enjoy warm or cold.

Prep Time: 15 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 20 mins | Yield: 6

If you are looking for an easy weeknight meal, this lemon roasted chicken and potatoes are a must! Pan-roasted, tender, and juicy chicken and potatoes in a delicious lemon spice combo. It’s an amazing one-pan meal with tons of flavor!

INGREDIENTS

2 1/2 pounds bone-in-skin-on chicken thighs

1/4 c. olive oil

1 1/2 pounds russet potatoes, about 2 large, peeled, halved + cut into wedges

4 cloves garlic, minced

3 tablespoons fresh lemon juice

1 tablespoon Italian seasoning

1 teaspoon dried thyme

1 teaspoon onion powder

1/2 teaspoon paprika

1 large onion, peeled and quartered

1 lemon, thinly sliced

1/4 teaspoon crushed red pepper flakes

2 tablespoons lemon zest, about 3–4 lemons

Kosher salt and fresh black pepper

Fresh parsley, chopped, for garnish

HOW TO MAKE LEMON ROASTED CHICKEN AND POTATOES

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using the parchment paper, line a rimmed baking pan and set aside.

Step 2: Mix the olive oil with lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes until well combined.

Step 3: To a large bowl, add the chicken, potatoes, and onions. Then, pour over the lemon spice mixture. To taste, season with salt and pepper. Toss well.

Step 4: On the prepared baking pan, arrange the chicken (skin-side up), potatoes, and onions. If desired, lightly season with salt and pepper.

Step 5: Tightly cover the pan with aluminium foil and place it in the preheated oven. Bake for about 40 minutes.

Step 6: Remove the foil. Using a spoon, toss the potatoes around and spoon the pan juices on top of the chicken. Put the slices of lemon on top and continue to bake for another 25 to 30 minutes or until the chicken is completely cooked and the potatoes are fork-tender.

Step 7: When done, remove the pan from the oven and allow the chicken and potatoes to rest for about 5 to 10 minutes. Before serving, garnish with some fresh parsley. Enjoy!

NOTES:

You can use chicken drumsticks instead of thighs if desired, and the bake time is the same.

Use baby gold in place of russet potatoes. If using baby gold, you do not need to peel or cut them anymore.

Thoroughly season the chicken and potatoes with salt as it enhances their flavor and makes the chicken juicy.

Nutrition Facts:

Amount Per Serving: Calories 421, Total Fat 17.4g 22%, Cholesterol 177.6mg 59%, Sodium 187.6mg 8%, Total Carbohydrate 26.3g 10%, Sugars 2.4g, Protein 40.3g 81%, Vitamin A2%, Vitamin C22%

LEMON ROASTED CHICKEN AND POTATOES

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 20 mins | Yield: 6 If you are looking for an easy weeknight meal,… General Recipes LEMON ROASTED CHICKEN AND POTATOES European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 1 hr 5 mins 1 hr 5 mins

Nutrition facts: 421 calories 17.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 pounds bone-in-skin-on chicken thighs
• 1/4 c. olive oil
• 1 1/2 pounds russet potatoes, about 2 large, peeled, halved + cut into wedges
• 4 cloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1 tablespoon Italian seasoning
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 large onion, peeled and quartered
• 1 lemon, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons lemon zest, about 3–4 lemons
• Kosher salt and fresh black pepper
• Fresh parsley, chopped, for garnish

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using the parchment paper, line a rimmed baking pan and set aside.

Step 2: Mix the olive oil with lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes until well combined.

Step 3: To a large bowl, add the chicken, potatoes, and onions. Then, pour over the lemon spice mixture. To taste, season with salt and pepper. Toss well.

Step 4: On the prepared baking pan, arrange the chicken (skin-side up), potatoes, and onions. If desired, lightly season with salt and pepper.

Step 5: Tightly cover the pan with aluminium foil and place it in the preheated oven. Bake for about 40 minutes.

Step 6: Remove the foil. Using a spoon, toss the potatoes around and spoon the pan juices on top of the chicken. Put the slices of lemon on top and continue to bake for another 25 to 30 minutes or until the chicken is completely cooked and the potatoes are fork-tender.

Step 7: When done, remove the pan from the oven and allow the chicken and potatoes to rest for about 5 to 10 minutes. Before serving, garnish with some fresh parsley. Enjoy!

Notes

You can use chicken drumsticks instead of thighs if desired, and the bake time is the same. Use baby gold in place of russet potatoes. If using baby gold, you do not need to peel or cut them anymore. Thoroughly season the chicken and potatoes with salt as it enhances their flavor and makes the chicken juicy.

Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins | Serves: 6

I have been loving this roasted chicken and vegetables. It’s one of my family’s favorite. Super easy to make and a complete meal in one pan. Tender and juicy roasted chicken over a bed of tender, flavorful veggies.

INGREDIENTS

4 medium potatoes were peeled and cut into cubes

2 lbs chicken breasts, thighs, or drumsticks

4 tbsp olive oil

1 large onion, cut into wedges

6 cloves garlic, minced

1 c. kalamata olives

1 red bell pepper, roughly chopped

1 tbsp balsamic vinegar

1 tsp smoked paprika

2 c. cherry tomatoes or regular tomatoes, cut into quarters

3 basil leaves, chopped

salt and pepper to taste

HOW TO MAKE ROASTED CHICKEN AND VEGETABLES

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: To a large bowl, add the potatoes, onion, tomatoes, peppers, and olives. In a different bowl, add the chicken. Over the veggies, add half each of the garlic, oil, vinegar, salt, pepper, and paprika, then add the other half of the chicken. Toss well.

Step 3: Into a large 9 x 13-unch baking dish, dump the veggies. On top, arrange the veggies. Place in the preheated oven and bake for about an hour or until the chicken is completely cooked and the potatoes are tender.

Step 4: When ready to serve, sprinkle the fresh basil on top of the chicken and veggies. Drizzle with the pan juices and serve right away. Enjoy!

NOTES:

Keep the leftovers in an airtight container and store them in the fridge for up 4 days. If desired, you can store the veggies and chicken in separate containers.

To reheat, transfer the leftovers to a baking dish and cover them with foil. Reheat for about 10 minutes at 375 degrees or until warmed through. Or reheat in the microwave.

You can also freeze any leftovers for up to 4 months. Simply keep them in an airtight container or large freezer bag. Just note that the veggies will soften a little.

Nutrition Facts:

Calories: 370 kcal (19%) | Carbohydrates: 22g (7%) | Protein: 18g (36%) | Fat: 24g (37%) | Saturated Fat: 5g (31%) | Cholesterol: 54mg (18%) | Sodium: 421mg (18%) | Potassium: 821mg (23%) | Fiber: 5g (21%) | Sugar: 4g (4%) | Vitamin A: 1229IU (25%) | Vitamin C: 54mg (65%) | Calcium: 70mg (7%) | Iron: 5mg (28%)

ROASTED CHICKEN AND VEGETABLES

Rebecca Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins | Serves: 6 I have been loving this roasted chicken and vegetables. It’s one… General Recipes ROASTED CHICKEN AND VEGETABLES European Print This

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

Nutrition facts: 370 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 medium potatoes were peeled and cut into cubes
• 2 lbs chicken breasts, thighs, or drumsticks
• 4 tbsp olive oil
• 1 large onion, cut into wedges
• 6 cloves garlic, minced
• 1 c. kalamata olives
• 1 red bell pepper, roughly chopped
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 2 c. cherry tomatoes or regular tomatoes, cut into quarters
• 3 basil leaves, chopped
• salt and pepper to taste

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: To a large bowl, add the potatoes, onion, tomatoes, peppers, and olives. In a different bowl, add the chicken. Over the veggies, add half each of the garlic, oil, vinegar, salt, pepper, and paprika, then add the other half of the chicken. Toss well.

Step 3: Into a large 9 x 13-unch baking dish, dump the veggies. On top, arrange the veggies. Place in the preheated oven and bake for about an hour or until the chicken is completely cooked and the potatoes are tender.

Step 4: When ready to serve, sprinkle the fresh basil on top of the chicken and veggies. Drizzle with the pan juices and serve right away. Enjoy!

Notes

Keep the leftovers in an airtight container and store them in the fridge for up 4 days. If desired, you can store the veggies and chicken in separate containers. To reheat, transfer the leftovers to a baking dish and cover them with foil. Reheat for about 10 minutes at 375 degrees or until warmed through. Or reheat in the microwave. You can also freeze any leftovers for up to 4 months. Simply keep them in an airtight container or large freezer bag. Just note that the veggies will soften a little.

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

This is a homemade version of our favorite Chinese takeout. Delicious beef and broccoli stir fry is perfect to serve with rice for an easy and quick weeknight dinner.

Ingredients

Beef:

1 lb. beef, round cut into strips; or, another TENDER cut

¼ c. low sodium soy sauce

½ c. beef broth

1 tsp cornstarch

1 tsp brown sugar

1 tsp dried onion powder

¼ tsp ground ginger or more to taste

½ tsp dried garlic powder or more to taste

1 tbsp toasted sesame oil

minced fresh garlic and minced fresh ginger to taste

Broccoli:

1 lb. broccoli florets

1 tbsp oil

How to make Beef and Broccoli Stir Fry?

Step 1: To marinate the beef, first mix the beef broth with soy sauce, sesame oil, brown sugar, cornstarch, spices, and fresh garlic/ginger, if used in a medium bowl until well combined. Then, stir in the beef and set it aside.

Step 2: In a large saute pan, heat 1 tbsp oil over medium heat. Once the oil is hot, add the broccoli to the pan and stir fry for about 5 minutes until the broccoli is just tender. Set the broccoli aside when done.

Step 3: Adjust the heat to medium-high. In the same pan, add the beef with the marinade and stir-fry for about 30 seconds to 2 minutes until the beef is just cooked. Adjust the cooking time depending on how you want the beef.

Step 4: Into the beef, stir in the broccoli, and simmer for about 30 to 60 seconds or until the sauce has thickened. To taste, add more soy sauce or salt.

Tips:

For best results, ensure to use the correct cut of the beef and slice the beef into even strips against the grain. Also, make sure not to overcook the beef, or it will be tough.

So the broccoli doesn’t get smashed when you stir them into the beef and sauce, make sure not to overcook the broccoli either.

If desired, marinate the beef for a few hours in the fridge to get maximum flavor. But do not marinate longer or overnight.

Nutrition Facts:

Serving: 1serving, Calories: 451 kcal, Carbohydrates: 11g, Protein: 35g, Fat: 30g, Saturated Fat: 10g, Polyunsaturated Fat: 17g, Cholesterol: 99mg, Sodium: 804mg, Fiber: 4g, Sugar: 3g

Beef and Broccoli Stir Fry

Rebecca Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4 This is a homemade version of our favorite Chinese takeout. Delicious beef and… General Recipes Beef and Broccoli Stir Fry European Print This

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

Nutrition facts: 451 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Beef:
• 1 lb. beef, round cut into strips; or, another TENDER cut
• ¼ c. low sodium soy sauce
• ½ c. beef broth
• 1 tsp cornstarch
• 1 tsp brown sugar
• 1 tsp dried onion powder
• ¼ tsp ground ginger or more to taste
• ½ tsp dried garlic powder or more to taste
• 1 tbsp toasted sesame oil
• minced fresh garlic and minced fresh ginger to taste
• Broccoli:
• 1 lb. broccoli florets
• 1 tbsp oil

Instructions

Step 1: To marinate the beef, first mix the beef broth with soy sauce, sesame oil, brown sugar, cornstarch, spices, and fresh garlic/ginger, if used in a medium bowl until well combined. Then, stir in the beef and set it aside.

Step 2: In a large saute pan, heat 1 tbsp oil over medium heat. Once the oil is hot, add the broccoli to the pan and stir fry for about 5 minutes until the broccoli is just tender. Set the broccoli aside when done.

Step 3: Adjust the heat to medium-high. In the same pan, add the beef with the marinade and stir-fry for about 30 seconds to 2 minutes until the beef is just cooked. Adjust the cooking time depending on how you want the beef.

Step 4: Into the beef, stir in the broccoli, and simmer for about 30 to 60 seconds or until the sauce has thickened. To taste, add more soy sauce or salt.

Notes

For best results, ensure to use the correct cut of the beef and slice the beef into even strips against the grain. Also, make sure not to overcook the beef, or it will be tough. So the broccoli doesn’t get smashed when you stir them into the beef and sauce, make sure not to overcook the broccoli either. If desired, marinate the beef for a few hours in the fridge to get maximum flavor. But do not marinate longer or overnight.

Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Servings: 10

Crockpot recipes are a life savior! They are very easy to prep and super versatile. I have my favorites and this cheesy potatoes and chicken made it to my top picks. Made with boneless, skinless chicken, potatoes, Velveeta, onion, and milk. All dump in the pot and cook low and slow.

Delicious meals do not mean crazy ingredients and difficult steps, even spending eternity in the kitchen. Most of the time the simplest meals are the ones that require only a few ingredients and less fuss. Just like this creamy and rich crockpot dinner with loads of lush chicken and fork-tender potatoes. The perfect weeknight dinner for the entire family!

The other day, I was only left with chicken and potatoes. Thinking what to make of them, I raided the fridge and found Velveeta and milk. The first thing that came to my mind is my other favorite crockpot recipe, but have no smoked sausage. I have to improvise and swapped smoked sausage with chicken instead. Gosh! This dish turned out fantastic! I added a bit of milk to thin out the sauce. Feel free to adjust the sauce to your preference. And for this recipe, you do not need to parboil the potatoes because of the added milk. I cannot wait to make these cheesy potatoes and chicken again!

Ingredients

1.5 pounds boneless, skinless chicken, cut into large cubes

8 potatoes, peeled and cut into small cubes

16 ounces Velveeta, cubed

1 onion, diced

2 c. milk

salt and pepper to taste

How to make Crock Pot Cheesy Potatoes and Chicken?

Step 1: In a 6-quart slow cooker, place the potatoes, then add the rest of the ingredients (cubed skinless chicken, onion, milk, Velveeta, and salt & pepper).

Step 2: Cover the slow cooker and set to cook the potatoes and chicken for 4 to 6 hours on low or 2 to 3 hours on high, stirring often.

Nutrition Facts:
Calories: 315 kcal | Carbohydrates: 30g | Protein: 28g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 818mg | Potassium: 1107mg | Fiber: 4g | Sugar: 7g | Vitamin A: 541IU | Vitamin C: 20mg | Calcium: 375mg | Iron: 6mg

Crock Pot Cheesy Potatoes and Chicken

Rebecca Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Servings: 10 Crockpot recipes are a life savior! They are very easy to… General Recipes Crock Pot Cheesy Potatoes and Chicken European Print This

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

Nutrition facts: 315 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.5 pounds boneless, skinless chicken, cut into large cubes
• 8 potatoes, peeled and cut into small cubes
• 16 ounces Velveeta, cubed
• 1 onion, diced
• 2 c. milk
• salt and pepper to taste

Instructions

Step 1: In a 6-quart slow cooker, place the potatoes, then add the rest of the ingredients (cubed skinless chicken, onion, milk, Velveeta, and salt & pepper).

Step 2: Cover the slow cooker and set to cook the potatoes and chicken for 4 to 6 hours on low or 2 to 3 hours on high, stirring often.