General Recipes

Prep time: 10 mins | Cook time: 4 hrs | Yields: 4 servings

This is another easy crockpot recipe that guarantees the best dinner! Tender and juicy ranch pork chops are perfect to serve over rice or pasta. A great new addition to your weekly rotation that your entire family will love!

There is so much to love about these crockpot ranch pork chops. It’s incredibly easy to whip up, insanely delicious, and leftovers are great! Plus, you do not need to tire yourself in the kitchen as this takes only ten minutes to prep, then leave everything to cook in your crockpot.

INGREDIENTS

4 boneless pork chops, or up to 6 pork chops

4 oz. cream cheese, softened

10.75 oz. cream of mushroom soup, 1 can

2 tbsp dried parsley

1 tsp garlic powder

1 tsp dried dill weed

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp dried basil

cooked rice or pasta, for serving

1/3 c. white wine, (or chicken broth)

fresh parsley, chopped, for garnish (optional)

HOW TO MAKE CROCK POT RANCH PORK CHOPS

Step 1: Add the cream of mushroom to a medium bowl along with the cream cheese, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Mix the ingredients using a hand mixer (or spatula) for about 2 to 4 minutes on a low setting until only small clumps of cream cheese remain.

Step 2: To a bowl, add the white wine (or chicken broth). Gently fold in with the cream for about 2 to 4 minutes until the cream is completely absorbed.

Step 3: In the bottom of a 6-quart crockpot, arrange the pork chops in an even layer. On top, pour the ranch mixture and spread to cover the chops. Put the lid on and set to cook for 8 hours on low or 4 hours on high.

Step 4: Enjoy the ranch pork chops over rice or pasta. If desired, garnish with parsley. Enjoy!

NUTRITION FACTS:
Calories: 375 kcal | Carbohydrates: 7g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 701mg | Potassium: 679mg | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1.7mg

CROCK POT RANCH PORK CHOPS

Rebecca Prep time: 10 mins | Cook time: 4 hrs | Yields: 4 servings This is another easy crockpot recipe that guarantees the best dinner! Tender and juicy ranch pork chops… General Recipes CROCK POT RANCH PORK CHOPS European Print This

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

Nutrition facts: 375 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 boneless pork chops, or up to 6 pork chops
• 4 oz. cream cheese, softened
• 10.75 oz. cream of mushroom soup, 1 can
• 2 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp dried dill weed
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• cooked rice or pasta, for serving
• 1/3 c. white wine, (or chicken broth)
• fresh parsley, chopped, for garnish (optional)

Instructions

Step 1: Add the cream of mushroom to a medium bowl along with the cream cheese, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Mix the ingredients using a hand mixer (or spatula) for about 2 to 4 minutes on a low setting until only small clumps of cream cheese remain.

Step 2: To a bowl, add the white wine (or chicken broth). Gently fold in with the cream for about 2 to 4 minutes until the cream is completely absorbed.

Step 3: In the bottom of a 6-quart crockpot, arrange the pork chops in an even layer. On top, pour the ranch mixture and spread to cover the chops. Put the lid on and set to cook for 8 hours on low or 4 hours on high.

Step 4: Enjoy the ranch pork chops over rice or pasta. If desired, garnish with parsley. Enjoy!

Prep Time: 10 mins | Cook Time: 6 hrs 20 mins | Total Time: 6 hrs 30 mins | Servings: 8

Hearty and delicious – this cheesy chicken penne would be your perfect companion on busy days. It is a family-friendly meal that even your fussiest eaters will love! Easily make this in your trusty slow cooker using simple ingredients that you might already have on hand.

If you are looking for another pasta dish to serve to your family or guests, then this slow cooker cheesy chicken penne is a must! Throw in the ingredients in your slow cooker except for the pasta, cheese, and sour cream and leave them to cook. When almost ready to serve, stir in the three remaining ingredients, and dinner is ready!

Ingredients

1 1/2 c. sliced mushrooms

1 1/2 pounds boneless, skinless chicken breasts

1/2 teaspoon dried leaf tarragon can substitute oregano or thyme here

1/2 c. chicken broth

1 small sweet yellow onion, diced

1/4 teaspoon pepper

21 ounces cream of chicken soup (two-10.5 ounce cans) Don’t add water

Add at the end:

1 pound penne pasta, cooked according to package directions on the stove-top

2 c. shredded cheddar cheese divided

1 c. sour cream

How to make Slow Cooker Cheesy Chicken Penne?

Step 1: To your slow cooker, add the cream of chicken soup and chicken broth. Stir well until smooth. Then, add the tarragon along with the pepper, mushrooms, and onions. Stir again before adding the chicken breasts.

Step 2: Put the lid on and set it to cook for 6 hours on low.

Step 3: When almost ready to serve, cook the pasta following the package directions until al dente.

Step 4: Using two forks, shred the chicken. Then, add the sour cream and half of the cheese. Stir well.

Step 5: Next, add the pasta and stir until incorporated.

Step 6: On top, sprinkle the rest of the cheese. Replace the lid and cook for another 20 minutes on low.

Step 7: Ladle into serving plates and serve right away. Enjoy!

Note:

You can omit the mushrooms and just add an extra half c broth to replace the moisture from the mushrooms and onions.

Nutrition Facts:

Calories: 563 kcal | Carbohydrates: 53g | Protein: 36g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 105mg | Sodium: 881mg | Potassium: 673mg | Fiber: 2g | Sugar: 5g | Vitamin A: 636IU | Vitamin C: 5mg | Calcium: 274mg | Iron: 2mg

Slow Cooker Cheesy Chicken Penne

Rebecca Prep Time: 10 mins | Cook Time: 6 hrs 20 mins | Total Time: 6 hrs 30 mins | Servings: 8 Hearty and delicious – this cheesy chicken penne would… General Recipes Slow Cooker Cheesy Chicken Penne European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 6 hrs 20 mins 6 hrs 20 mins

Nutrition facts: 563 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c. sliced mushrooms
• 1 1/2 pounds boneless, skinless chicken breasts
• 1/2 teaspoon dried leaf tarragon can substitute oregano or thyme here
• 1/2 c. chicken broth
• 1 small sweet yellow onion, diced
• 1/4 teaspoon pepper
• 21 ounces cream of chicken soup (two-10.5 ounce cans) Don't add water
• Add at the end:
• 1 pound penne pasta, cooked according to package directions on the stove-top
• 2 c. shredded cheddar cheese divided
• 1 c. sour cream

Instructions

Step 1: To your slow cooker, add the cream of chicken soup and chicken broth. Stir well until smooth. Then, add the tarragon along with the pepper, mushrooms, and onions. Stir again before adding the chicken breasts.

Step 2: Put the lid on and set it to cook for 6 hours on low.

Step 3: When almost ready to serve, cook the pasta following the package directions until al dente.

Step 4: Using two forks, shred the chicken. Then, add the sour cream and half of the cheese. Stir well.

Step 5: Next, add the pasta and stir until incorporated.

Step 6: On top, sprinkle the rest of the cheese. Replace the lid and cook for another 20 minutes on low.

Step 7: Ladle into serving plates and serve right away. Enjoy!

Notes

You can omit the mushrooms and just add an extra half c broth to replace the moisture from the mushrooms and onions.

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

This is one of the best weeknight dinners that your family deserves! Sauteed chicken with garlic, sun-dried tomatoes, and spinach, then smothered in a scrumptious, mouthwatering Asiago cheese cream sauce. The perfect example of a simple recipe that not only tastes great but looks appetizing, too!

Ingredients

1 pound chicken breast, sliced in half, chopped

⅓ c. sun-dried tomatoes with oil 2 tbsp

3 garlic cloves, minced

salt

2 c. spinach, fresh

1 c. half and a half and more (half milk – half cream to form a lighter cream)

¼ tsp paprika

1 c. Asiago cheese, shredded

8 ounces penne pasta (use gluten-free brown rice penne, for gluten-free version)

¼ tsp salt

How to make Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach?

Step 1: Following the package directions, cook the pasta. Drain when done and rinse.

Step 2: For this recipe, use sun-dried tomatoes in oil. You can chop them into smaller bites if they are too big.

Step 3: In 2 tbsp olive oil, heat the sun-dried tomatoes and chopped garlic over medium heat. Add the chopped chicken breast and generously season with salt and paprika. Then, cook until done.

Step 4: Pour in 1 c of the half-and-half and season with 1/4 tsp salt. Bring the mixture to a boil, then add half c. of grated Asiago cheese. Stir well for a few seconds until the cheese has started melting. Then, adjust the heat to a medium and continue stirring until the cheese has completely melted. You can add the rest of the Asiago cheese if the sauce turned out too thin while stirring constantly over medium heat. Or add 1/3 c of half-and-half if the sauce is too thick, stirring well. Adjust the salt depending to taste.

Step 5: To the sauce, add the cooked and drained pasta. Next, add the spinach and stir well. Put the lid on and simmer over low heat until the spinach has wilted. Give everything a final stir before serving.

Nutrition Facts:

Amount per Serving: Calories 547, Fat 17g 26%, Saturated Fat 9g 56%, Cholesterol 111mg 37%, Sodium 740mg 32%, Potassium 1054mg 30%, Carbohydrates 52g 17%, Fiber 3g 13%, Sugars 5g 6%, Protein 44g 88%, Vitamin A 1990IU 40%, Vitamin C 10.4mg 13%, Calcium 406mg 41%, Iron 2.6mg 14%

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Rebecca PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4 This is one of the best weeknight dinners that your family deserves! Sauteed… General Recipes Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach European Print This

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

Nutrition facts: 547 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound chicken breast, sliced in half, chopped
• ⅓ c. sun-dried tomatoes with oil 2 tbsp
• 3 garlic cloves, minced
• salt
• 2 c. spinach, fresh
• 1 c. half and a half and more (half milk - half cream to form a lighter cream)
• ¼ tsp paprika
• 1 c. Asiago cheese, shredded
• 8 ounces penne pasta (use gluten-free brown rice penne, for gluten-free version)
• ¼ tsp salt

Instructions

Step 1: Following the package directions, cook the pasta. Drain when done and rinse.

Step 2: For this recipe, use sun-dried tomatoes in oil. You can chop them into smaller bites if they are too big.

Step 3: In 2 tbsp olive oil, heat the sun-dried tomatoes and chopped garlic over medium heat. Add the chopped chicken breast and generously season with salt and paprika. Then, cook until done.

Step 4: Pour in 1 c of the half-and-half and season with 1/4 tsp salt. Bring the mixture to a boil, then add half c. of grated Asiago cheese. Stir well for a few seconds until the cheese has started melting. Then, adjust the heat to a medium and continue stirring until the cheese has completely melted. You can add the rest of the Asiago cheese if the sauce turned out too thin while stirring constantly over medium heat. Or add 1/3 c of half-and-half if the sauce is too thick, stirring well. Adjust the salt depending to taste.

Step 5: To the sauce, add the cooked and drained pasta. Next, add the spinach and stir well. Put the lid on and simmer over low heat until the spinach has wilted. Give everything a final stir before serving.

PREP TIME: 30 MINS | COOK TIME: 25 MINS | TOTAL TIME: 55 MINS | YIELD: 8 servings

For all the veggie lovers, this baked rigatoni is for you! Filled with delicious veggies and top with melty cheese. This Veggie Lover’s Baked Rigatoni is one hearty and scrumptious vegetarian dinner that even your fussiest eaters will love!

Ingredients

olive oil

1 large onion, diced

5-ounce container of fresh spinach (or 4-6 c. of loose spinach)

10-ounce container of cherry tomatoes

2 portobello mushroom caps, diced

1 medium zucchini, diced

1 green bell pepper, diced

9 cloves of garlic, minced

2 tsp dried basil

1 pound rigatoni pasta

25 ounces pasta sauce (I used mushroom flavor)

2 c. shredded mozzarella cheese

1 3/4 c. grated Parmesan cheese

1 tsp salt

1/2 tsp pepper

How to make Veggie Lover’s Baked Rigatoni?

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

Step 2: Coat the cherry tomatoes with 1/8 c olive oil. On a baking sheet, place the cherry tomatoes in an even layer.

Step 3: Place the cherry tomatoes in the preheated oven and roast for about 15 minutes or until the tomatoes begin to wilt and burst.

Step 4: Following the package directions, cook the Rigatoni and set it aside.

Step 5: Place the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tbsp olive oil in a large skillet. Stir well and saute for about 12 to 15 minutes over medium heat or until the liquid has released and the veggies are beginning to cook down. Next, add the spinach and continue to cook for another 2 to 3 minutes until wilted. Then, stir in the sauce.

Step 6: To the sauce with the veggies, add the roasted tomatoes.

Step 7: In a bowl, combine the mozzarella and Parmesan cheese. To the sauce, add 1 c of the cheese mixture. Stir well.

Step 8: Mix the rigatoni with the sauce and pour everything into a 13 x 9-inch baking dish. On top, sprinkle the rest of the cheese.

Step 9: Place in the oven and bake for about 10 minutes at 425 degrees or until the cheese is bubbly and starting to brown.

Nutrition Facts:

YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 375 | TOTAL FAT: 15g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 35mg | SODIUM: 1283mg | CARBOHYDRATES: 43g | FIBER: 6g | SUGAR: 9g | PROTEIN: 19g

Veggie Lover's Baked Rigatoni

Rebecca PREP TIME: 30 MINS | COOK TIME: 25 MINS | TOTAL TIME: 55 MINS | YIELD: 8 servings For all the veggie lovers, this baked rigatoni is for you! Filled… General Recipes Veggie Lover’s Baked Rigatoni European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 375 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• olive oil
• 1 large onion, diced
• 5-ounce container of fresh spinach (or 4-6 c. of loose spinach)
• 10-ounce container of cherry tomatoes
• 2 portobello mushroom caps, diced
• 1 medium zucchini, diced
• 1 green bell pepper, diced
• 9 cloves of garlic, minced
• 2 tsp dried basil
• 1 pound rigatoni pasta
• 25 ounces pasta sauce (I used mushroom flavor)
• 2 c. shredded mozzarella cheese
• 1 3/4 c. grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp pepper

Instructions

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

Step 2: Coat the cherry tomatoes with 1/8 c olive oil. On a baking sheet, place the cherry tomatoes in an even layer.

Step 3: Place the cherry tomatoes in the preheated oven and roast for about 15 minutes or until the tomatoes begin to wilt and burst.

Step 4: Following the package directions, cook the Rigatoni and set it aside.

Step 5: Place the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tbsp olive oil in a large skillet. Stir well and saute for about 12 to 15 minutes over medium heat or until the liquid has released and the veggies are beginning to cook down. Next, add the spinach and continue to cook for another 2 to 3 minutes until wilted. Then, stir in the sauce.

Step 6: To the sauce with the veggies, add the roasted tomatoes.

Step 7: In a bowl, combine the mozzarella and Parmesan cheese. To the sauce, add 1 c of the cheese mixture. Stir well.

Step 8: Mix the rigatoni with the sauce and pour everything into a 13 x 9-inch baking dish. On top, sprinkle the rest of the cheese.

Step 9: Place in the oven and bake for about 10 minutes at 425 degrees or until the cheese is bubbly and starting to brown.

PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | SERVINGS: 8 people

This is the best Apple Crumb Cake with loads of apple slices topped with the most amazing crumb topping. A dream cake with plenty of crunchy crumb topping that is to die for!

INGREDIENTS

Cake:

1 large egg

1/4 c. granulated sugar

3/4 c. all-purpose flour

1 tsp baking powder

1/8 tsp baking soda

3/4 tsp pure vanilla extract

1/4 c. + 2 tbsp of milk

1/4 c. + 2 tsp vegetable or canola oil

1/2 tsp ground cinnamon

2 tbsp granulated sugar

3/4 tsp ground cinnamon

1 tbsp apple cider vinegar

2 to 3 medium apples, washed, peeled, cored, and sliced ( I used Red Delicious and Golden Delicious)

1/8 tsp salt

Topping:

1/3 c. granulated sugar

1/3 c. packed light brown sugar

1/2 tsp salt

1 tsp ground cinnamon

1 and 1/2 c. all-purpose flour

1/2 c. unsalted butter, melted and cooled

How to make The Best Apple Crumb Cake?

Step 1: Ready an 8-inch round springform pan. Grease and flour, then set aside.

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

Step 3: To make the topping, combine the granulated sugar, light brown sugar, cinnamon, salt, and flour in a medium bowl. Then, add the melted butter. Using a fork, fluff the mixture to create crumbs. Set aside.

Cake:

Step 4: Place the flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium mixing bowl. Mix well until combined.

Step 5: Add the milk to a large measuring cup along with the vanilla, oil, and egg. Mix well until smooth.

Step 6: To the dry ingredients, add the wet ingredients. Mix using a wooden spoon until just combined. A couple of lumps in the batter are fine. Make sure not to over mix.

Step 7: Into the prepared pan, pour the cake batter.

Step 8: Place the apple slices in a medium bowl with 2 tbsp sugar, half tsp cinnamon, and apple cider vinegar. Toss well to coat the apple slices.

Step 9: Over the batter, arrange the slices of apples and top with crumb topping, making sure to completely cover the apple slices.

Step 10: Place in the preheated oven and bake for about 30 to 35 minutes or until the topping is golden brown. Remove from the oven when done and allow the cake to cool completely in the pan.

Step 11: Once cooled, invert the cake onto a serving plate or stand. Slice the cake and serve. Or store in a covered container for up to 4 days.

NUTRITION FACTS:

Calories: 321 kcal | Carbohydrates: 36g | Protein: 2g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 215mg | Potassium: 92mg | Sugar: 26g | Vitamin A: 395IU | Calcium: 50mg | Iron: 0.7mg

The Best Apple Crumb Cake Recipe

Rebecca PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | SERVINGS: 8 people This is the best Apple Crumb Cake with loads of apple slices… General Recipes The Best Apple Crumb Cake Recipe European Print This

Serves: 8 Prep Time: 15 mins1 Cooking Time: 30 mins 30 mins

Nutrition facts: 321 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cake:
• 1 large egg
• 1/4 c. granulated sugar
• 3/4 c. all-purpose flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 3/4 tsp pure vanilla extract
• 1/4 c. + 2 tbsp of milk
• 1/4 c. + 2 tsp vegetable or canola oil
• 1/2 tsp ground cinnamon
• 2 tbsp granulated sugar
• 3/4 tsp ground cinnamon
• 1 tbsp apple cider vinegar
• 2 to 3 medium apples, washed, peeled, cored, and sliced ( I used Red Delicious and Golden Delicious)
• 1/8 tsp salt
• Topping:
• 1/3 c. granulated sugar
• 1/3 c. packed light brown sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 and 1/2 c. all-purpose flour
• 1/2 c. unsalted butter, melted and cooled

Instructions

Step 1: Ready an 8-inch round springform pan. Grease and flour, then set aside.

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

Step 3: To make the topping, combine the granulated sugar, light brown sugar, cinnamon, salt, and flour in a medium bowl. Then, add the melted butter. Using a fork, fluff the mixture to create crumbs. Set aside.

Cake:

Step 4: Place the flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium mixing bowl. Mix well until combined.

Step 5: Add the milk to a large measuring cup along with the vanilla, oil, and egg. Mix well until smooth.

Step 6: To the dry ingredients, add the wet ingredients. Mix using a wooden spoon until just combined. A couple of lumps in the batter are fine. Make sure not to over mix.

Step 7: Into the prepared pan, pour the cake batter.

Step 8: Place the apple slices in a medium bowl with 2 tbsp sugar, half tsp cinnamon, and apple cider vinegar. Toss well to coat the apple slices.

Step 9: Over the batter, arrange the slices of apples and top with crumb topping, making sure to completely cover the apple slices.

Step 10: Place in the preheated oven and bake for about 30 to 35 minutes or until the topping is golden brown. Remove from the oven when done and allow the cake to cool completely in the pan.

Step 11: Once cooled, invert the cake onto a serving plate or stand. Slice the cake and serve. Or store in a covered container for up to 4 days.

Prep Time: 5 mins | Roasting time: 1 hr | Cook Time: 15 mins | Total Time: 1 hr 20 mins | Servings: 4

Enjoy a bowl of this creamy and smooth white bean soup with rosemary, roasted garlic, and Parmesan with this easy recipe. Top it with crumbled bacon before serving if desired. Perfect for a light and healthy meal any time of the week!

Ingredients

Roasted garlic:

1 tbsp oil

3 heads garlic, top 1/8” removed

Soup:

1 onion, diced

3 cloves garlic, chopped

1 tbsp oil

3 (14.5 oz) cans of white beans, rinsed and drained

4 c. chicken broth (or vegetable broth)

1/4 c. Parmigiano Reggiano (Parmesan cheese), grated (optional)

2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)

salt and pepper to taste

1 tbsp lemon juice

How to make Rosemary and Roasted Garlic White Bean Soup?

Roasted garlic:

Step 1: On top of the exposed garlic, drizzle the oil. Wrap the garlic in aluminium foil. Place in a preheated 350 degrees F or 180 degrees C oven and roast for about 60 to 90 minutes or until super tender or lightly golden brown.

Soup:

Step 2: In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the onions to the pan and cook for approximately 5 to 7 minutes or until the onions have softened. Then, add the garlic and continue to cook for another minute until aromatic.

Step 3: Pour in the broth and add the beans and rosemary. Bring everything to a boil, then decrease the heat and simmer for about 5 minutes.

Step 4: Take the roasted garlic out of the oven when done and squeeze it out of the heads to the soup. Using a blender, food processor, or a stick blender, puree the soup. Then, stir in the Parmesan and lemon juice. To taste, season with salt and pepper.

Notes:

You can add a pinch of red pepper flakes with the garlic.

Feel free to use dried beans for this recipe. Just soak them overnight and cook following the package directions.

Enjoy the soup topped with bacon.

You can roast the garlic a day before for a quick meal.

Nutrition Facts: Calories 372, Fat 11g (Saturated 1g, Trans 0), Cholesterol 7mg, Sodium 366mg, Carbs 90g (Fiber 16g, Sugars 6g), Protein 31g

Rosemary and Roasted Garlic White Bean Soup

Rebecca Prep Time: 5 mins | Roasting time: 1 hr | Cook Time: 15 mins | Total Time: 1 hr 20 mins | Servings: 4 Enjoy a bowl of this creamy… General Recipes Rosemary and Roasted Garlic White Bean Soup European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 1 hr 15 mins 1 hr 15 mins

Nutrition facts: 372 calories 11 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• Roasted garlic:
• 1 tbsp oil
• 3 heads garlic, top 1/8” removed
• Soup:
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 tbsp oil
• 3 (14.5 oz) cans of white beans, rinsed and drained
• 4 c. chicken broth (or vegetable broth)
• 1/4 c. Parmigiano Reggiano (Parmesan cheese), grated (optional)
• 2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• salt and pepper to taste
• 1 tbsp lemon juice

Instructions

Roasted garlic:

Step 1: On top of the exposed garlic, drizzle the oil. Wrap the garlic in aluminium foil. Place in a preheated 350 degrees F or 180 degrees C oven and roast for about 60 to 90 minutes or until super tender or lightly golden brown.

Soup:

Step 2: In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the onions to the pan and cook for approximately 5 to 7 minutes or until the onions have softened. Then, add the garlic and continue to cook for another minute until aromatic.

Step 3: Pour in the broth and add the beans and rosemary. Bring everything to a boil, then decrease the heat and simmer for about 5 minutes.

Step 4: Take the roasted garlic out of the oven when done and squeeze it out of the heads to the soup. Using a blender, food processor, or a stick blender, puree the soup. Then, stir in the Parmesan and lemon juice. To taste, season with salt and pepper.

Notes

You can add a pinch of red pepper flakes with the garlic. Feel free to use dried beans for this recipe. Just soak them overnight and cook following the package directions. Enjoy the soup topped with bacon. You can roast the garlic a day before for a quick meal.

PREP TIME: 10 MINS | COOK TIME: 6 HRS | TOTAL TIME: 6 HRS 10 MINS | YIELD: 12 servings

This is one of my most prized recipes. Easily make this in a slow cooker, Instant Pot, or stovetop. And enjoy a creamy broth of green enchilada sauce, Salsa Verde, cheeses, and tender shredded chicken whenever with this easy recipe.

Ingredients

1 c. half and a half or heavy cream

1 recipe Seeking Good Eats Green Enchilada Sauce or 1 (28 ounces) can of green enchilada sauce

2.5 pounds boneless, skinless chicken breasts or thighs

2 c. Monterey jack cheese

24 ounces of chicken broth

4 ounces cream cheese, cubed at room temperature (or softened)

salt and pepper to taste

4 ounces green salsa (salsa verde)

How to make Green Enchiladas Chicken Soup

Slow Cooker:

Step 1: Add the chicken breast or thighs to a 6-quart slow cooker along with the green enchilada sauce, and chicken broth. Set to cook for 6 to 8 hours on low.

Step 2: Once done, take the chicken from the slow cooker and shred. Return the shredded chicken to the slow cooker and add the jack cheese, cream cheese, half and half, and green salsa. Set the slow cooker to warm and stir until the cheeses have melted. Next, add the hot sauce and extra salsa.

Step 3: Top with avocado, cilantro, green onion, and sour cream. Serve right away. Enjoy!

Instant Pot:

Step 1: In your Instant Pot, add the chicken and pour in 1 c broth. Set to cook for 8 minutes on high pressure. Then, do a quick release of pressure for 8 minutes.

Step 2: Take the chicken from the pot and shred it.

Step 3: While the pot is on saute medium, pour in the rest of the broth and add the shredded chicken, green enchilada sauce, and salsa. Heat until warm, then add the cheese and the rest of the ingredients. Stir well until the cheese has melted. If needed, season with salt and pepper.

Stovetop:

Step 1: Add the chicken and broth to a large stockpot. Simmer until the chicken is pull-apart tender. Then, take the chicken out of the pot and shred it.

Step 2: Return the shredded chicken to the pot and add the enchilada sauce, half and half, jack cheese, cream cheese, and green salsa. Stir and heat until the soup is warmed through and the cheese has melted. If needed, season with salt and pepper.

Step 3: Serve the green enchilada chicken soup right away with extra green salsa, hot sauce, and sour cream on the side. Enjoy!

Notes:

This soup is mild to medium spice. If you want more kick, add green salsa, green chili hot sauce, or diced jalapenos.

Before adding the cream cheese to the soup, make sure that is it softened.

You can add diced vegetables such as mushrooms, zucchini, bell peppers, or onion to the soup. If you prefer more heat, add jalapeno pepper. If desired, you can even add black beans, white beans, or corn.

Nutrition Facts:

YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 346 | TOTAL FAT: 17g | SATURATED FAT: 9g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 130mg | SODIUM: 962mg | CARBOHYDRATES: 7g | NET CARBOHYDRATES: 6g | FIBER: 1g | SUGAR: 4g | PROTEIN: 39g

Green Enchiladas Chicken Soup

Rebecca PREP TIME: 10 MINS | COOK TIME: 6 HRS | TOTAL TIME: 6 HRS 10 MINS | YIELD: 12 servings This is one of my most prized recipes. Easily make… General Recipes Green Enchiladas Chicken Soup European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 6 hrs 6 hrs

Nutrition facts: 346 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. half and a half or heavy cream
• 1 recipe Seeking Good Eats Green Enchilada Sauce or 1 (28 ounces) can of green enchilada sauce
• 2.5 pounds boneless, skinless chicken breasts or thighs
• 2 c. Monterey jack cheese
• 24 ounces of chicken broth
• 4 ounces cream cheese, cubed at room temperature (or softened)
• salt and pepper to taste
• 4 ounces green salsa (salsa verde)

Instructions

Slow Cooker:

Step 1: Add the chicken breast or thighs to a 6-quart slow cooker along with the green enchilada sauce, and chicken broth. Set to cook for 6 to 8 hours on low.

Step 2: Once done, take the chicken from the slow cooker and shred. Return the shredded chicken to the slow cooker and add the jack cheese, cream cheese, half and half, and green salsa. Set the slow cooker to warm and stir until the cheeses have melted. Next, add the hot sauce and extra salsa.

Step 3: Top with avocado, cilantro, green onion, and sour cream. Serve right away. Enjoy!

Instant Pot:

Step 1: In your Instant Pot, add the chicken and pour in 1 c broth. Set to cook for 8 minutes on high pressure. Then, do a quick release of pressure for 8 minutes.

Step 2: Take the chicken from the pot and shred it.

Step 3: While the pot is on saute medium, pour in the rest of the broth and add the shredded chicken, green enchilada sauce, and salsa. Heat until warm, then add the cheese and the rest of the ingredients. Stir well until the cheese has melted. If needed, season with salt and pepper.

Stovetop:

Step 1: Add the chicken and broth to a large stockpot. Simmer until the chicken is pull-apart tender. Then, take the chicken out of the pot and shred it.

Step 2: Return the shredded chicken to the pot and add the enchilada sauce, half and half, jack cheese, cream cheese, and green salsa. Stir and heat until the soup is warmed through and the cheese has melted. If needed, season with salt and pepper.

Step 3: Serve the green enchilada chicken soup right away with extra green salsa, hot sauce, and sour cream on the side. Enjoy!

Notes

This soup is mild to medium spice. If you want more kick, add green salsa, green chili hot sauce, or diced jalapenos. Before adding the cream cheese to the soup, make sure that is it softened. You can add diced vegetables such as mushrooms, zucchini, bell peppers, or onion to the soup. If you prefer more heat, add jalapeno pepper. If desired, you can even add black beans, white beans, or corn.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6

If you love Mexican Street Corn, you’ll go crazy over this Mexican Street Corn Soup! All our favorite flavors are bundled in a soup. Very comforting, insanely delicious, and to die for!

This soup is my family’s favorite. It is not only delicious but easy and quick to whip up. I enjoy the perfect warmth of this soup, but if you want more kick, feel free to add extra jalapenos. If you have any leftovers, keep them in an airtight container and store them in the fridge for up to 5 days. To reheat, dump in a saucepan and heat over medium-low heat until the soup is warmed through.

INGREDIENTS

1 small white onion, chopped

1 jalapeno, minced

4 tbsp butter

5 cloves garlic, minced

1 c. freshly chopped cilantro

3 tbsp flour

1 tsp chili powder

2 tsp ground cumin

4 c. chicken stock

1 tbsp sugar

6 c. frozen corn kernels about 30 ounces

1 1/2 c. heavy cream, half and half, or milk

2 tsp salt

Toppings:

1 jalapeno, sliced

1/2 c. crumbled cotija cheese

1/2 pound bacon, cooked and crumbled

How to make Mexican Street Corn Soup?

Step 1: In a large saucepan, melt the butter over medium heat. Once the butter has melted, add the onions and minced jalapenos to the pan and saute for about 5 minutes. Add the garlic, stir, and continue to cook for a minute more.

Step 2: Into the pan, and stir in the flour, cumin, and chili powder. Cook for 1 to 2 minutes more before pouring in the chicken stock. Stir well until smooth. Next, add the corn along with the sugar and salt. Once the mixture is boiling, adjust the heat to low and simmer for about 10 minutes.

Step 3: For the soup, stir in the cream and cilantro. Serve the Mexican Street Corn Soup warm topped with crumbled bacon, cotija, and jalapeno slices. Enjoy!

Nutrition Facts:

Calories: 687 kcal | Carbohydrates: 45g | Protein: 16g | Fat: 51g | Saturated Fat: 26g | Cholesterol: 142mg | Sodium: 1797mg | Potassium: 590mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1585IU | Vitamin C: 11.7mg | Calcium: 133mg | Iron: 2.3mg

Mexican Street Corn Soup

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6 If you love Mexican Street Corn, you’ll go crazy over this Mexican Street… General Recipes Mexican Street Corn Soup European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 15 mins1 15 mins1

Nutrition facts: 687 calories 51 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small white onion, chopped
• 1 jalapeno, minced
• 4 tbsp butter
• 5 cloves garlic, minced
• 1 c. freshly chopped cilantro
• 3 tbsp flour
• 1 tsp chili powder
• 2 tsp ground cumin
• 4 c. chicken stock
• 1 tbsp sugar
• 6 c. frozen corn kernels about 30 ounces
• 1 1/2 c. heavy cream, half and half, or milk
• 2 tsp salt
• Toppings:
• 1 jalapeno, sliced
• 1/2 c. crumbled cotija cheese
• 1/2 pound bacon, cooked and crumbled

Instructions

Step 1: In a large saucepan, melt the butter over medium heat. Once the butter has melted, add the onions and minced jalapenos to the pan and saute for about 5 minutes. Add the garlic, stir, and continue to cook for a minute more.

Step 2: Into the pan, and stir in the flour, cumin, and chili powder. Cook for 1 to 2 minutes more before pouring in the chicken stock. Stir well until smooth. Next, add the corn along with the sugar and salt. Once the mixture is boiling, adjust the heat to low and simmer for about 10 minutes.

Step 3: For the soup, stir in the cream and cilantro. Serve the Mexican Street Corn Soup warm topped with crumbled bacon, cotija, and jalapeno slices. Enjoy!

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 servings

This is not your typical schnitzel. It is made with chicken instead of veal. A simplified version of the authentic German Wiener Schnitzel that is equally great. Tender, juicy meat with a crunchy coating, these delicious pan-seared German chicken schnitzel is best to serve with a warm potato salad for the perfect weeknight international meal!

INGREDIENTS

1 tbsp canola oil

4 (6 oz.) skinless, boneless thinly sliced chicken breasts

1 large egg, lightly beaten

1/2 c. all-purpose flour

1/8 tsp freshly grated nutmeg

1/4 c. milk

1 c. Panko breadcrumbs

1/2 tsp garlic powder

cooking spray

1/8 tsp cayenne pepper

1/4 tsp kosher salt

2 tbsp finely chopped fresh flat-leaf parsley

How to make Homestyle and pan-seared German chicken schnitzel

Step 1: Prepare the oven. Preheat it to 350 degrees. Using foil, line a rimmed baking sheet and grease with non-stick cooking spray.

Step 2: Sprinkle the chicken cutlets with salt and freshly ground pepper.

Step 3: Grab 3 shallow dishes. Mix half cup flour with 1/8 tsp cayenne and nutmeg in the first dish. Place 1/4 c. milk and 1 lightly beaten egg in the second dish. In the last dish, combine the Panko bread crumbs with parsley, and garlic powder.

Step 4: In the flour mixture, dredge the chicken cutlets, then dip in the milk/egg mixture and coat in the panko mixture. Shake the excess off.

Step 5: In a large nonstick skillet, heat the canola oil over medium-high heat. Swirl the skillet to coat the bottom. To the hot pan, add 2 chicken breast halves and sear for about 2 to 3 minutes or until all sides of the cutlets are nicely browned.

Step 6: On the prepared baking sheet, transfer the chicken cutlets. Cook the rest of the chicken cutlets, adding more oil to the skillet if needed.

Step 7: Once all the cutlets are seared, bake them in the preheated oven for about 15 minutes or until the chicken cutlets are done.

NUTRITION FACTS:

Serving Size: 1 Calories: 272 | Sugar: 2 | Sodium: 379 | Fat: 8 | Saturated Fat: 1 | Unsaturated Fat: 6 | Trans Fat: 0 | Carbohydrates: 33 | Fiber: 2 | Protein: 17 | Cholesterol: 73

Homestyle and pan-seared German chicken schnitzel

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 servings This is not your typical schnitzel. It is made with chicken instead… General Recipes Homestyle and pan-seared German chicken schnitzel European Print This

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

Nutrition facts: 272 calories 8 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 tbsp canola oil
• 4 (6 oz.) skinless, boneless thinly sliced chicken breasts
• 1 large egg, lightly beaten
• 1/2 c. all-purpose flour
• 1/8 tsp freshly grated nutmeg
• 1/4 c. milk
• 1 c. Panko breadcrumbs
• 1/2 tsp garlic powder
• cooking spray
• 1/8 tsp cayenne pepper
• 1/4 tsp kosher salt
• 2 tbsp finely chopped fresh flat-leaf parsley

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees. Using foil, line a rimmed baking sheet and grease with non-stick cooking spray.

Step 2: Sprinkle the chicken cutlets with salt and freshly ground pepper.

Step 3: Grab 3 shallow dishes. Mix half cup flour with 1/8 tsp cayenne and nutmeg in the first dish. Place 1/4 c. milk and 1 lightly beaten egg in the second dish. In the last dish, combine the Panko bread crumbs with parsley, and garlic powder.

Step 4: In the flour mixture, dredge the chicken cutlets, then dip in the milk/egg mixture and coat in the panko mixture. Shake the excess off.

Step 5: In a large nonstick skillet, heat the canola oil over medium-high heat. Swirl the skillet to coat the bottom. To the hot pan, add 2 chicken breast halves and sear for about 2 to 3 minutes or until all sides of the cutlets are nicely browned.

Step 6: On the prepared baking sheet, transfer the chicken cutlets. Cook the rest of the chicken cutlets, adding more oil to the skillet if needed.

Step 7: Once all the cutlets are seared, bake them in the preheated oven for about 15 minutes or until the chicken cutlets are done.

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

Are you looking for an easy, comforting meal? This homemade Salisbury steak would be your new favorite. Mouthwatering Salisbury steak smothered in an insanely delicious mushroom gravy. Pair this with mashed potatoes, rice, and even egg noodles for a hearty meal perfect for the entire family!

Ingredients

Steaks:

1 large egg

1 tsp oil

1 lb ground beef

¼ c. bread crumbs

1 tsp mustard

2 tsp ketchup

½ tsp dried parsley

1 green pepper finely chopped

¼ tsp fine sea salt

½ tsp dried onion powder

Gravy:

½ lb. brown button mushrooms, sliced

2 tbsp flour

2 tbsp butter

1 tsp ketchup

1 tsp Worcestershire sauce

1 ½ c. beef stock

½ tsp dried onion powder

How to make Homemade Salisbury Steak

Beef patties:

Step 1: In a large bowl, place the steak ingredients (egg, ground beef, bread crumbs, mustard, ketchup, dried parsley, green pepper, onion powder, and sea salt) except for the oil. Mix well until combined. I suggest using an electric mixer with a hook attachment as it is less messy.

Step 2: Into 4-6 firm patties, shape the beef mixture. In the center of each patty, create a shallow indentation. This will help the patties to hold their shape as they cook.

Step 3: In a large skillet, heat the oil. Once the oil is hot, add the steaks to the skillet and sear for about 3 to 5 minutes until all sides are browned. To a plate, transfer the cooked beef patties.

Gravy:

Step 4: To make the Roux, melt the butter in the same skillet (don’t wipe the skillet) over medium heat. To the melted butter, stir in the flour and cook until starting to brown. Then, stir in the stock.

Step 5: Add ketchup, Worcestershire sauce, and onion powder to the gravy. Next, add the mushrooms. Bring the gravy to a boil, then simmer for about 5 minutes.

Step 6: Add the steaks to the gravy and cook for about 10 to 15 minutes, covered, until the steaks are completely cooked.

Homemade Salisbury Steak

Rebecca Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 4 Are you looking for an easy, comforting meal? This homemade Salisbury steak would… General Recipes Homemade Salisbury Steak European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Steaks:
• 1 large egg
• 1 tsp oil
• 1 lb ground beef
• ¼ c. bread crumbs
• 1 tsp mustard
• 2 tsp ketchup
• ½ tsp dried parsley
• 1 green pepper finely chopped
• ¼ tsp fine sea salt
• ½ tsp dried onion powder
• Gravy:
• ½ lb. brown button mushrooms, sliced
• 2 tbsp flour
• 2 tbsp butter
• 1 tsp ketchup
• 1 tsp Worcestershire sauce
• 1 ½ c. beef stock
• ½ tsp dried onion powder

Instructions

Beef patties:

Step 1: In a large bowl, place the steak ingredients (egg, ground beef, bread crumbs, mustard, ketchup, dried parsley, green pepper, onion powder, and sea salt) except for the oil. Mix well until combined. I suggest using an electric mixer with a hook attachment as it is less messy.

Step 2: Into 4-6 firm patties, shape the beef mixture. In the center of each patty, create a shallow indentation. This will help the patties to hold their shape as they cook.

Step 3: In a large skillet, heat the oil. Once the oil is hot, add the steaks to the skillet and sear for about 3 to 5 minutes until all sides are browned. To a plate, transfer the cooked beef patties.

Gravy:

Step 4: To make the Roux, melt the butter in the same skillet (don’t wipe the skillet) over medium heat. To the melted butter, stir in the flour and cook until starting to brown. Then, stir in the stock.

Step 5: Add ketchup, Worcestershire sauce, and onion powder to the gravy. Next, add the mushrooms. Bring the gravy to a boil, then simmer for about 5 minutes.

Step 6: Add the steaks to the gravy and cook for about 10 to 15 minutes, covered, until the steaks are completely cooked.