General Recipes

Prep Time: 10 mins | Bake Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 15 Meatballs (large) & 30 meatballs (Appetizer Sized)

Coca-cola meatballs? I was hesitant at first, but gosh, these meatballs turned out amazing! You can make 15 large meatballs for dinner or 30 small meatballs for an appetizer. My family loves these coca-cola meatballs so much that they instantly climb up the ladder to our favorites! We enjoy these delicious meatballs over pasta, mashed potatoes, or rice with a simple veggie side dish to complete the meal!

If you have not tried this coca-cola meatballs recipe yet, you have to! You’ll be surprised with the tangy, rich sauce. It is no doubt that this dish is surely for all the coca-cola addicts out there!

Ingredients

1 egg

450 g. (1 lb) Lean Ground Beef

1 c. Coca-Cola

1/2 c. Seasoned Bread Crumbs

1/2 Green Bell Pepper

1 small Onion, finely chopped, divided

1/2 tsp Salt, divided

2 tsp Fresh Garlic, crushed

1/2 tsp Black Pepper, divided

1 c. Tomato Sauce, (thick ketchup)

1 tbsp Water

2 tbsp Worcestershire Sauce

How to make Coca-Cola Meatballs?

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Using cooking spray, grease a 20 x 30 cm or 8 x 12-inch oven dish.

Step 2: Place the beef, bread crumbs, egg, water, half of the chopped onion, half of the Green Bell Pepper (if using), and a half each of salt & black pepper in a large mixing bowl. Mix well. Shape the mixture into balls and place it on the prepared oven dish in a single layer.

Step 3: Combine the rest of the onion, salt, and pepper in a small bowl. Then, add the garlic along with the tomato sauce, coca-cola, Worcestershire Sauce, and green bell pepper. Mix well until incorporated, then pour this on top of the meatballs.

Step 4: Place in the preheated oven and bake for about 50 to 60 minutes, turning the meatballs twice, until the sauce is bubbly and the meatballs are cooked through.

Nutrition Facts:

Yield: 15 Large Meatballs, Serving Size: Per Meatball
Amount Per Serving: Calories 106, Total Fat 4g, Saturated Fat 2g, Trans Fat 0g, Unsaturated Fat 2g, Cholesterol 39mg, Sodium 262mg, Carbohydrates 7g, Fiber 1g, Sugars 3g, Protein 10g

Coca-Cola Meatballs

Rebecca Prep Time: 10 mins | Bake Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 15 Meatballs (large) & 30 meatballs (Appetizer Sized) Coca-cola meatballs? I was… General Recipes Coca-Cola Meatballs European Print This

Serves: 15 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 106 calories 4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 450 g. (1 lb) Lean Ground Beef
• 1 c. Coca-Cola
• 1/2 c. Seasoned Bread Crumbs
• 1/2 Green Bell Pepper
• 1 small Onion, finely chopped, divided
• 1/2 tsp Salt, divided
• 2 tsp Fresh Garlic, crushed
• 1/2 tsp Black Pepper, divided
• 1 c. Tomato Sauce, (thick ketchup)
• 1 tbsp Water
• 2 tbsp Worcestershire Sauce

Instructions

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Using cooking spray, grease a 20 x 30 cm or 8 x 12-inch oven dish.

Step 2: Place the beef, bread crumbs, egg, water, half of the chopped onion, half of the Green Bell Pepper (if using), and a half each of salt & black pepper in a large mixing bowl. Mix well. Shape the mixture into balls and place it on the prepared oven dish in a single layer.

Step 3: Combine the rest of the onion, salt, and pepper in a small bowl. Then, add the garlic along with the tomato sauce, coca-cola, Worcestershire Sauce, and green bell pepper. Mix well until incorporated, then pour this on top of the meatballs.

Step 4: Place in the preheated oven and bake for about 50 to 60 minutes, turning the meatballs twice, until the sauce is bubbly and the meatballs are cooked through.

Creamy, thick, and hearty – these are the category of the best soup. And this potato soup ticks all the boxes! I love this, especially for a comforting fall dinner, but I never hesitate to make this soup all year round. My family loves this delicious potato soup, and for us, this is the best potato soup ever!

Ingredients

3 tbsp butter

1 large onion, diced

3 cloves garlic, minced

1 pound bacon, chopped

2 stalks of celery, diced

8 potatoes, peeled and cubed

4 c. chicken broth or enough to cover potatoes

1/2 c. thinly sliced carrots

1 tsp dried tarragon

3 tbsp flour

1 c. heavy cream or half and half

Salt and pepper to taste

1/3 c. kale can use frozen, thawed Kale as well, stems removed and chopped fine

How to make The Best Potato Soup?

Step 1: In a Dutch oven, cook the bacon until crisp. Set the bacon aside when done and drain the grease, keeping only about 1/4 c. in the pot.

Step 2: In the same pot, cook the celery, carrot, and onion with the bacon grease until tender. Then, stir in the minced garlic and continue to cook for another minute. Next, add the potatoes, toss to coat, and cook for another 3 to 4 minutes. Return the bacon to the pot and pour in enough broth to cover the potatoes. Put the lid on and simmer until the potatoes are fork-tender.

Step 3: Melt the butter in a heavy saucepan over medium heat. Once the butter has melted, stir in the flour and cook while whisking for about 2 minutes until the flour taste is gone.

Step 4: In a slow stream while still stirring, add the cream. Continue to cook until the mixture has thickened. Then, add the Tarragon along with the kale.

Step 5: Into the potato mixture, stir the cream mixture. To taste, season with salt and pepper. Enjoy!

The Best Potato Soup

Rebecca Creamy, thick, and hearty – these are the category of the best soup. And this potato soup ticks all the boxes! I love this, especially for a comforting fall dinner,… General Recipes The Best Potato Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound bacon, chopped
• 2 stalks of celery, diced
• 8 potatoes, peeled and cubed
• 4 c. chicken broth or enough to cover potatoes
• 1/2 c. thinly sliced carrots
• 1 tsp dried tarragon
• 3 tbsp flour
• 1 c. heavy cream or half and half
• Salt and pepper to taste
• 1/3 c. kale can use frozen, thawed Kale as well, stems removed and chopped fine

Instructions

Step 1: In a Dutch oven, cook the bacon until crisp. Set the bacon aside when done and drain the grease, keeping only about 1/4 c. in the pot.

Step 2: In the same pot, cook the celery, carrot, and onion with the bacon grease until tender. Then, stir in the minced garlic and continue to cook for another minute. Next, add the potatoes, toss to coat, and cook for another 3 to 4 minutes. Return the bacon to the pot and pour in enough broth to cover the potatoes. Put the lid on and simmer until the potatoes are fork-tender.

Step 3: Melt the butter in a heavy saucepan over medium heat. Once the butter has melted, stir in the flour and cook while whisking for about 2 minutes until the flour taste is gone.

Step 4: In a slow stream while still stirring, add the cream. Continue to cook until the mixture has thickened. Then, add the Tarragon along with the kale.

Step 5: Into the potato mixture, stir the cream mixture. To taste, season with salt and pepper. Enjoy!

Yield: 8 servings

Packed with flavor and the best variation of my favorite pasta Fagioli! Whip up a big pot of this amazing soup and save some in the fridge or freezer for a quick weeknight meal. The best part about this recipe is this is super budget-friendly. Another tick in the box of my go-to recipes!

Ingredients

2 cloves garlic, minced

1 small onion, chopped (equal to 1 c.)

1 lb ground beef

8 oz. Ditalini pasta, precooked weight

1 large carrot, chopped (equal to 1 c.)

3 stalks of celery, chopped (equal to 1 c.)

2 cans (8 oz. each) tomato sauce

1 can (28 oz) crushed tomatoes

1 can (15 oz) beef broth

1 can (15 oz) of white kidney beans, with liquid

1 can (15 oz) of red kidney beans, with liquid

1 tsp dried oregano

1/2 tsp dried thyme

1 tsp dried basil

1 tsp salt

1/2 tsp black pepper

How to make Pasta Fagioli Soup?

Step 1: Cook the ground beef in a large pot over medium heat until no longer pink. When done, drain any liquid from the cooked beef.

Step 2: To the cooked beef, stir in the chopped onions along with the carrots, celery, and minced garlic. Continue to cook for 10 minutes, stirring often.

Step 3: Then, add the crushed tomatoes, tomato sauce, beef broth, and red and white kidney beans (with the liquid). Stir well and season with salt, pepper, oregano, basil, and thyme. Simmer the soup for about an hour, stirring on occasion.

Step 4: Cook the ditalini pasta when the soup has only ten minutes to simmer for about 7 minutes or until slightly firmer than al dente. Make sure not to overcook the pasta. Drain the pasta when done and add to the soup. Stir well and simmer for additional 10 minutes.

Step 5: Serve the soup right away. You can keep any leftovers in an airtight container in the fridge or freezer.

Pasta Fagioli Soup

Rebecca Yield: 8 servings Packed with flavor and the best variation of my favorite pasta Fagioli! Whip up a big pot of this amazing soup and save some in the fridge… General Recipes Pasta Fagioli Soup European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cloves garlic, minced
• 1 small onion, chopped (equal to 1 c.)
• 1 lb ground beef
• 8 oz. Ditalini pasta, precooked weight
• 1 large carrot, chopped (equal to 1 c.)
• 3 stalks of celery, chopped (equal to 1 c.)
• 2 cans (8 oz. each) tomato sauce
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) beef broth
• 1 can (15 oz) of white kidney beans, with liquid
• 1 can (15 oz) of red kidney beans, with liquid
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

Step 1: Cook the ground beef in a large pot over medium heat until no longer pink. When done, drain any liquid from the cooked beef.

Step 2: To the cooked beef, stir in the chopped onions along with the carrots, celery, and minced garlic. Continue to cook for 10 minutes, stirring often.

Step 3: Then, add the crushed tomatoes, tomato sauce, beef broth, and red and white kidney beans (with the liquid). Stir well and season with salt, pepper, oregano, basil, and thyme. Simmer the soup for about an hour, stirring on occasion.

Step 4: Cook the ditalini pasta when the soup has only ten minutes to simmer for about 7 minutes or until slightly firmer than al dente. Make sure not to overcook the pasta. Drain the pasta when done and add to the soup. Stir well and simmer for additional 10 minutes.

Step 5: Serve the soup right away. You can keep any leftovers in an airtight container in the fridge or freezer.

Prep time: 25 mins | Cook time: 25 mins | Ready in 50 mins | Servings: 6

This is the ultimate comfort food that anyone can easily whip up all year round! Scrumptious Italian Wedding Soup packed with homemade meatballs, fresh veggies, and pasta.

Ingredients

Meatballs:

8 ounces ground pork

8 ounces lean ground beef

1/2 c. fresh, hearty white bread crumbs

1 1/2 teaspoons minced fresh oregano

1/4 c. chopped fresh parsley

1/2 c. finely shredded Parmesan

1 tablespoon olive oil

1 large egg

Salt and freshly ground black pepper

Soup:

4 cloves garlic, minced (1 1/2 tablespoon)

1 tablespoon olive oil

1 1/4 c. diced yellow onion

1 1/4 c. (1/4”) diced carrots

3/4 c. (1/4”) diced celery

1 c. dry acini de pepe or orzo pasta

Finely shredded Parmesan, for serving

5 (14.5 ounces) cans of low-sodium chicken broth

6 ounces fresh spinach, chopped

How to make Italian Wedding Soup?

Meatballs:

Step 1: In a large mixing bowl, place the beef and pork. Add the bread crumbs along with the parsley, oregano, Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well, even breaking the mixture up using your hands. Form the mixture into very small (about 3/4-inch to 1-inch) meatballs. To a large plate, transfer the meatballs.

Step 2: In a large non-stick skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add half of the meatballs to the skillet and cook for about 2 to 4 minutes until all sides are brown, turning the meatballs often.

Step 3: To a plate lined with paper towels, transfer the cooked meatballs. Leave the oil in the skillet and cook the other half of the meatballs.

Soup:

Step 4: Meanwhile, drizzle 1 tbsp olive oil in a large pot. Heat over medium-high heat, then add the carrots, onions, and celery. Cook the veggies for approximately 6 to 8 minutes until softened. Add the garlic and continue to cook for a minute more.

Step 5: To the pot, pour in the chicken broth. To taste, season with salt and pepper. Bring the mixture to a boil, then add the pasta and meatballs. Adjust the heat to medium or medium-low.

Step 6: Put the lid on and continue to cook for another 10 minutes until the pasta is tender and the meatballs are completely cooked, stirring often. In the last minute of cooking, add the spinach.

Step 7: Remove from the heat when done and serve right away garnished with Parmesan cheese. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 396, Calories from Fat 180, Fat 20g31%, Saturated Fat 6g38%, Cholesterol 85mg28%, Sodium 362mg16%, Potassium 911mg26%, Carbohydrates 25g8%, Fiber 3g13%, Sugar 4g4%, Protein 29g58%, Vitamin A 7490IU150%, Vitamin C 16.6 mg20%, Calcium 190mg19%, Iron 4mg22%

Italian Wedding Soup

Rebecca Prep time: 25 mins | Cook time: 25 mins | Ready in 50 mins | Servings: 6 This is the ultimate comfort food that anyone can easily whip up all… General Recipes Italian Wedding Soup European Print This

Serves: 6 Prep Time: 25 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 396 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatballs:
• 8 ounces ground pork
• 8 ounces lean ground beef
• 1/2 c. fresh, hearty white bread crumbs
• 1 1/2 teaspoons minced fresh oregano
• 1/4 c. chopped fresh parsley
• 1/2 c. finely shredded Parmesan
• 1 tablespoon olive oil
• 1 large egg
• Salt and freshly ground black pepper
• Soup:
• 4 cloves garlic, minced (1 1/2 tablespoon)
• 1 tablespoon olive oil
• 1 1/4 c. diced yellow onion
• 1 1/4 c. (1/4”) diced carrots
• 3/4 c. (1/4”) diced celery
• 1 c. dry acini de pepe or orzo pasta
• Finely shredded Parmesan, for serving
• 5 (14.5 ounces) cans of low-sodium chicken broth
• 6 ounces fresh spinach, chopped

Instructions

Meatballs:

Step 1: In a large mixing bowl, place the beef and pork. Add the bread crumbs along with the parsley, oregano, Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well, even breaking the mixture up using your hands. Form the mixture into very small (about 3/4-inch to 1-inch) meatballs. To a large plate, transfer the meatballs.

Step 2: In a large non-stick skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add half of the meatballs to the skillet and cook for about 2 to 4 minutes until all sides are brown, turning the meatballs often.

Step 3: To a plate lined with paper towels, transfer the cooked meatballs. Leave the oil in the skillet and cook the other half of the meatballs.

Soup:

Step 4: Meanwhile, drizzle 1 tbsp olive oil in a large pot. Heat over medium-high heat, then add the carrots, onions, and celery. Cook the veggies for approximately 6 to 8 minutes until softened. Add the garlic and continue to cook for a minute more.

Step 5: To the pot, pour in the chicken broth. To taste, season with salt and pepper. Bring the mixture to a boil, then add the pasta and meatballs. Adjust the heat to medium or medium-low.

Step 6: Put the lid on and continue to cook for another 10 minutes until the pasta is tender and the meatballs are completely cooked, stirring often. In the last minute of cooking, add the spinach.

Step 7: Remove from the heat when done and serve right away garnished with Parmesan cheese. Enjoy!

Servings: 8-12 (1 c. per serving)

If you love New Orleans’s traditional dirty rice, I am pretty sure that you’ll dig this Southern version. It’s made with ground meat instead of chicken gizzards and livers, but this tastes so close to the other original you’ll not mind the slight difference. Mix in the seasonings, and you’ll have an incredibly flavorful rice meal that you can easily make from scratch.

My husband enjoys this Southern Style Dirty Rice more than anyone! He’s constantly requesting it, and I don’t mind because this has been my family’s top pick for years, and I can easily throw this together in a snap. This is also a complete meal by itself.

Ingredients

2 tablespoons of butter

2 pounds of ground meat

2 tablespoons minced Onion(used McCormick’s)

1 tablespoon minced garlic

3 c. uncooked long-grain white rice(used uncle ben’s)

1 1/2 tablespoons of Zatarain’s Dehydrated Sweet Bell Peppers

6 1/2 c. water

2 tablespoons soy sauce

dash of paprika on top for taste

4 tablespoons Creole Seasoning (used Zatarain’s)

How to make Southern Style Dirty Rice?

Step 1: In a large skillet, cook the ground beef over medium-high heat, breaking the meat into small pieces as it cooks, until no longer pink. Drain when done and set aside.

Step 2: Bring the water to a boil in a large saucepan. Then, add the seasonings along with the butter. Stir well before adding the meat and rice. Return the mixture to a boil, then adjust the heat to low. Put the lid on and simmer for about 25 minutes or until the rice is tender.

Step 3: Take the pan off the heat when done and let the dirty rice stand for about 5 minutes before fluffing with a fork.

Step 4: Serve the Southern Style Dirty Rice with a dash of paprika. Enjoy!

Note:

Feel free to use fresh peppers and onion if desired.

Southern Style Dirty Rice

Rebecca Servings: 8-12 (1 c. per serving) If you love New Orleans’s traditional dirty rice, I am pretty sure that you’ll dig this Southern version. It’s made with ground meat instead… General Recipes Southern Style Dirty Rice European Print This

Serves: 8-12

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons of butter
• 2 pounds of ground meat
• 2 tablespoons minced Onion(used McCormick's)
• 1 tablespoon minced garlic
• 3 c. uncooked long-grain white rice(used uncle ben's)
• 1 1/2 tablespoons of Zatarain's Dehydrated Sweet Bell Peppers
• 6 1/2 c. water
• 2 tablespoons soy sauce
• dash of paprika on top for taste
• 4 tablespoons Creole Seasoning (used Zatarain's)

Instructions

Step 1: In a large skillet, cook the ground beef over medium-high heat, breaking the meat into small pieces as it cooks, until no longer pink. Drain when done and set aside.

Step 2: Bring the water to a boil in a large saucepan. Then, add the seasonings along with the butter. Stir well before adding the meat and rice. Return the mixture to a boil, then adjust the heat to low. Put the lid on and simmer for about 25 minutes or until the rice is tender.

Step 3: Take the pan off the heat when done and let the dirty rice stand for about 5 minutes before fluffing with a fork.

Step 4: Serve the Southern Style Dirty Rice with a dash of paprika. Enjoy!

Notes

Feel free to use fresh peppers and onion if desired.

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVES: 6

Potatoes are a staple at home. We can make anything out of potatoes, even include them in any meal. If you are looking for a special way to serve your potatoes, then this fork-tender baby potatoes in a creamy garlic sauce is a must! Made with five main ingredients, you can easily throw this delicious side dish together in under twenty-five minutes.

I love simple recipes that I can whip up easily and quickly. I am a full-time working mom, but I never (ever) compromise my family’s sake. I always find time to make decent meals for them, especially after a long day. We enjoy a delicious weeknight dinner while catching up with how our days go.

While cooking the potatoes, I am making the sauce on the side. By the time the potatoes are done, the sauce is good. All I need to do is toss the potatoes into the creamy, garlicky, buttery sauce, and dinner is served! We love to pair this up with chicken, pork, and even steak for a fancy dinner.

INGREDIENTS

2 tbs butter

10 baby (chat) potatoes

¾ c. cream

2 cloves garlic, minced (or use a little if you don’t like garlic)

salt and pepper

2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)

HOW TO MAKE BABY POTATOES WITH CREAMY GARLIC SAUCE

Step 1: After washing the potatoes, cut them into bite-sized pieces. Boil the potatoes over low heat until fork-tender.

Step 2: Melt the butter in a saucepan. Once the butter has melted, add the garlic and cook for about 2 to 3 minutes over low heat. Then, add the cream and continue to cook for another 10 minutes until the mixture is thick enough to coat the potatoes.

Step 3: Add the drained potatoes to the cream sauce along with parsley. Season with salt and pepper.

BABY POTATOES WITH CREAMY GARLIC SAUCE

Rebecca PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVES: 6 Potatoes are a staple at home. We can make anything out of potatoes,… General Recipes BABY POTATOES WITH CREAMY GARLIC SAUCE European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 tbs butter
• 10 baby (chat) potatoes
• ¾ c. cream
• 2 cloves garlic minced (or use a little if you don't like garlic)
• salt and pepper
• 2 tablespoons fresh parsley chopped (or 1 tablespoon dried parsley)

Instructions

Step 1: After washing the potatoes, cut them into bite-sized pieces. Boil the potatoes over low heat until fork-tender.

Step 2: Melt the butter in a saucepan. Once the butter has melted, add the garlic and cook for about 2 to 3 minutes over low heat. Then, add the cream and continue to cook for another 10 minutes until the mixture is thick enough to coat the potatoes.

Step 3: Add the drained potatoes to the cream sauce along with parsley. Season with salt and pepper.

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

Enjoy a Greek-style macaroni cheese pie at home with this simple Tastitsio recipe. This has layers of malty macaroni cheese in a spiced lamb mince. See notes for the beef & cheddar Mac & cheese version.

Ingredients

2 tablespoons olive oil

500 g. lean lamb mince

235 g. dry elbow macaroni reserves the pasta water

50 g. butter

1 large onion, diced

2 garlic cloves

2 teaspoons tomato puree

1 lamb stockpot

1 teaspoon ground cinnamon

1 tablespoon fresh mint leaves

50 g. plain flour

125 ml of full-fat milk

135 g. plain natural yoghurt

80 g. Kefalotyri cheese or Parmesan

Shetland sea salt

freshly ground black pepper

1 teaspoon whole cumin seeds, toasted and ground

How to make Pastitsio – Greek Macaroni Pie

Step 1: Prepare the oven. Preheat it to 180 degrees C or 375 degrees F.

Step 2: Following the package directions, cook the macaroni in a large pot of salted boiling water until al dente. Drain the pasta in a colander when done, reserving 300ml of pasta water. Rinse under cold water and set aside.

Step 3: In a saute pan, heat the oil. Add the onion and garlic to the hot oil and saute for about 8 to 10 minutes until soft. Then, add the lamb mince and sprinkle with salt and pepper. Continue to cook until all sides are brown.

Step 4: To make a lamb stock, whisk the lamb stock cube with the pasta water. Pour this into the lamb mixture and add the ground spices along with the tomato puree and chopped mint. Gently simmer for about 10 to 15 minutes until the mixture has thickened.

Step 5: In a small saucepan, melt the butter. To the melted butter, stir in the flour and cook for about a minute, stirring. Take the pan off the heat and stir in the milk and yoghurt.

Step 6: Place the pan back on the heat and cook for another 5 minutes. Take it from the heat again and whisk in half of the grated cheese.

Step 7: Combine the cooked macaroni with the cheese sauce. Then, into the bottom of a medium-sized baking dish, spoon half of the mixture and top with the spiced lamb mince, then the rest of the macaroni. Over the macaroni, sprinkle the rest of the cheese.

Step 8: Place in the preheated oven and bake for about 30 minutes or until the top is golden and bubbly.

Step 9: Remove from the oven when done and serve the Greek macaroni pie with a simple side salad. Enjoy!

Notes:

If you want to make a beef & cheddar Mac & cheese version, just swap the lamb with ground beef. Also, use beef stock in place of lamb stock. Use 135 grams (1.5 c.) of grated mature cheddar instead of Kefalotyri (or Parmesan).

Per serving of the Pastitsio, you’ll get 20 Smart Points.

Nutrition Facts:
Calories: 587 kcal | Carbohydrates: 41g | Protein: 27g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 293mg | Potassium: 218mg | Fiber: 2g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 2.3mg | Calcium: 232mg | Iron: 2.5mg

Pastitsio - Greek Macaroni Pie

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 6 Enjoy a Greek-style macaroni cheese pie at home with this simple Tastitsio recipe.… General Recipes Pastitsio – Greek Macaroni Pie European Print This

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

Nutrition facts: 587 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil
• 500 g. lean lamb mince
• 235 g. dry elbow macaroni reserves the pasta water
• 50 g. butter
• 1 large onion, diced
• 2 garlic cloves
• 2 teaspoons tomato puree
• 1 lamb stockpot
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh mint leaves
• 50 g. plain flour
• 125 ml of full-fat milk
• 135 g. plain natural yoghurt
• 80 g. Kefalotyri cheese or Parmesan
• Shetland sea salt
• freshly ground black pepper
• 1 teaspoon whole cumin seeds, toasted and ground

Instructions

Step 1: Prepare the oven. Preheat it to 180 degrees C or 375 degrees F.

Step 2: Following the package directions, cook the macaroni in a large pot of salted boiling water until al dente. Drain the pasta in a colander when done, reserving 300ml of pasta water. Rinse under cold water and set aside.

Step 3: In a saute pan, heat the oil. Add the onion and garlic to the hot oil and saute for about 8 to 10 minutes until soft. Then, add the lamb mince and sprinkle with salt and pepper. Continue to cook until all sides are brown.

Step 4: To make a lamb stock, whisk the lamb stock cube with the pasta water. Pour this into the lamb mixture and add the ground spices along with the tomato puree and chopped mint. Gently simmer for about 10 to 15 minutes until the mixture has thickened.

Step 5: In a small saucepan, melt the butter. To the melted butter, stir in the flour and cook for about a minute, stirring. Take the pan off the heat and stir in the milk and yoghurt.

Step 6: Place the pan back on the heat and cook for another 5 minutes. Take it from the heat again and whisk in half of the grated cheese.

Step 7: Combine the cooked macaroni with the cheese sauce. Then, into the bottom of a medium-sized baking dish, spoon half of the mixture and top with the spiced lamb mince, then the rest of the macaroni. Over the macaroni, sprinkle the rest of the cheese.

Step 8: Place in the preheated oven and bake for about 30 minutes or until the top is golden and bubbly.

Step 9: Remove from the oven when done and serve the Greek macaroni pie with a simple side salad. Enjoy!

Notes

If you want to make a beef & cheddar Mac & cheese version, just swap the lamb with ground beef. Also, use beef stock in place of lamb stock. Use 135 grams (1.5 c.) of grated mature cheddar instead of Kefalotyri (or Parmesan). Per serving of the Pastitsio, you’ll get 20 Smart Points.

Yield: about 4 servings

This is a very comforting one-pan meal with smoked sausage, potatoes, caramelized onions, and more. Savory and infused with a combination of amazing flavors. This saucy Hungarian red potato goulash is my family’s top favorite meal to cosy up during cold nights.

Ingredients

1 (14 oz) smoked sausage, sliced on the bias into thin medallions

Olive oil

10 medium-size red skin potatoes, peeled and sliced into ½-inch thick circles (about 2 ¾ pounds)

2 tbsp butter

1 garlic clove, pressed through a garlic press

2 onions, quartered and thinly sliced

1 ½ tsp paprika

1 ½ c. chicken stock

1 tbsp chopped flat-leaf parsley

Salt

¾ tsp freshly cracked black pepper

How to make Saucy Hungarian Red Potato Goulash?

Step 1: Heat about 1 tbsp oil in a large, deep, non-stick pan (or medium non-stick pot) over medium-high heat. Add the smoked sausage medallions to the hot oil and cook for a couple of minutes to caramelize and deep brown. Using a slotted spoon, take the sausage from the pan and set it aside.

Step 2: Melt the butter in the same pan/pot. Then, add the sliced onions and allow them to caramelize for about 5 to 7 minutes. Add in the garlic and season with salt, freshly cracked black pepper, and paprika. Stir well and continue to cook until the garlic is fragrant.

Step 3: Into the caramelized onions/garlic mixture, fold in the sliced potatoes. Pour in the chicken stock and stir well until the potatoes are evenly coated. Partially cover the pan/pot and simmer for about 10 minutes or until the sauce has thickened and the potatoes are tender, stirring once or twice as it cooks.

Step 4: Return the caramelized sausage into the pan/pot. Add the parsley and gently stir until incorporated. Drizzle with a bit of olive oil and season with more salt and pepper if desired.

Step 5: Remove from the heat when done and serve the goulash immediately with bread, Enjoy!

Saucy Hungarian Red Potato Goulash

Rebecca Yield: about 4 servings This is a very comforting one-pan meal with smoked sausage, potatoes, caramelized onions, and more. Savory and infused with a combination of amazing flavors. This saucy… General Recipes Saucy Hungarian Red Potato Goulash European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (14 oz) smoked sausage, sliced on the bias into thin medallions
• Olive oil
• 10 medium-size red skin potatoes, peeled and sliced into ½-inch thick circles (about 2 ¾ pounds)
• 2 tbsp butter
• 1 garlic clove, pressed through a garlic press
• 2 onions, quartered and thinly sliced
• 1 ½ tsp paprika
• 1 ½ c. chicken stock
• 1 tbsp chopped flat-leaf parsley
• Salt
• ¾ tsp freshly cracked black pepper

Instructions

Step 1: Heat about 1 tbsp oil in a large, deep, non-stick pan (or medium non-stick pot) over medium-high heat. Add the smoked sausage medallions to the hot oil and cook for a couple of minutes to caramelize and deep brown. Using a slotted spoon, take the sausage from the pan and set it aside.

Step 2: Melt the butter in the same pan/pot. Then, add the sliced onions and allow them to caramelize for about 5 to 7 minutes. Add in the garlic and season with salt, freshly cracked black pepper, and paprika. Stir well and continue to cook until the garlic is fragrant.

Step 3: Into the caramelized onions/garlic mixture, fold in the sliced potatoes. Pour in the chicken stock and stir well until the potatoes are evenly coated. Partially cover the pan/pot and simmer for about 10 minutes or until the sauce has thickened and the potatoes are tender, stirring once or twice as it cooks.

Step 4: Return the caramelized sausage into the pan/pot. Add the parsley and gently stir until incorporated. Drizzle with a bit of olive oil and season with more salt and pepper if desired.

Step 5: Remove from the heat when done and serve the goulash immediately with bread, Enjoy!

This is a very easy and delicious potato recipe that you can throw together without a fuss. Serve this with ham or easily make it into a meal by tossing in ham to the mixture before baking, then enjoy it with a simple side salad.

Everyone loves this creamy, rich scalloped potato. This has been one of the most requested dishes at home. This pairs well with steak, chicken, or beef. You can even make this ahead and keep it in the freezer for an easy and quick meal.

Make sure to try this old-fashioned scalloped potatoes recipe. Make this with ham, or serve this with your favorite protein. Either way, you are guaranteed a filling meal perfect for your entire family!

Ingredients

4 tablespoons unsalted butter

5 c. potatoes, thinly sliced

3 tablespoons flour

1 teaspoon kosher salt

2 teaspoons garlic powder

2 3/4 c. evaporated milk

1 tablespoon onion powder

paprika, for garnish (optional)

dash cayenne pepper

How to make Old Fashioned Scalloped Potatoes

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready and grease a 9 x 13-inch casserole dish. Set aside.

Step 2: Melt the butter in a small saucepan. To the melted butter, whisk in the flour. Cook for about a minute, then pour in the milk and season with salt, garlic powder, onion powder, and cayenne pepper. Bring the mixture to a slow boil while stirring.

Step 3: Into the prepared casserole dish, layer half of the sliced potatoes and cover with half of the sauce. To taste, season with salt and pepper. Do the same layers with the remaining half of the sliced potatoes and sauce. Lastly, sprinkle the top with paprika.

Step 4: Place in the preheated oven and bake for about 1 hour.

Notes:

If desired, you can add some chopped ham to the mixture or serve the scalloped potatoes with ham.

Throw this potato dish in advance, cover it with a plastic bag, and freeze.

Before baking, remove the plastic and sprinkle some cheese on top.

Old Fashioned Scalloped Potatoes Recipe

Rebecca This is a very easy and delicious potato recipe that you can throw together without a fuss. Serve this with ham or easily make it into a meal by tossing… General Recipes Old Fashioned Scalloped Potatoes Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tablespoons unsalted butter
• 5 c. potatoes, thinly sliced
• 3 tablespoons flour
• 1 teaspoon kosher salt
• 2 teaspoons garlic powder
• 2 3/4 c. evaporated milk
• 1 tablespoon onion powder
• paprika, for garnish (optional)
• dash cayenne pepper

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready and grease a 9 x 13-inch casserole dish. Set aside.

Step 2: Melt the butter in a small saucepan. To the melted butter, whisk in the flour. Cook for about a minute, then pour in the milk and season with salt, garlic powder, onion powder, and cayenne pepper. Bring the mixture to a slow boil while stirring.

Step 3: Into the prepared casserole dish, layer half of the sliced potatoes and cover with half of the sauce. To taste, season with salt and pepper. Do the same layers with the remaining half of the sliced potatoes and sauce. Lastly, sprinkle the top with paprika.

Step 4: Place in the preheated oven and bake for about 1 hour.

Notes

If desired, you can add some chopped ham to the mixture or serve the scalloped potatoes with ham. Throw this potato dish in advance, cover it with a plastic bag, and freeze. Before baking, remove the plastic and sprinkle some cheese on top.

PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVES: 12 muffins

I am a morning person. I love making breakfast, and I never leave the house without drinking my coffee and eating my breakfast. I particularly enjoy a nutritious breakfast to rev up my day.

These muffins are small in size, but they are chock full of incredible benefits of eggs and vegetables! My kind of breakfast! You can make these with or without the veggies. Or replace the veggies with something else if desired. Feel free to customize this simple recipe to your heart’s desire!

Make your breakfast easy and quick with these delicious scrambled egg breakfast muffins. These are perfect for hectic mornings. Grab a piece or two from the fridge and eat. Or quickly reheat before eating. My kids also love these tasty muffins for their after-school snacks, even midnight snacks!

Ingredients

1 c. ham cooked and diced

12 large eggs

3 tbsp onion, diced

1/4 red pepper. diced

1/4 tsp garlic powder

1/4 c. fresh mushrooms, diced and sauteed

1/2 tsp seasoned salt

1/2 c. Baby spinach leaves. finely shredded

1 c. sharp cheddar cheese, shredded

to taste pepper

How to make Scrambled Egg Breakfast Muffins?

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

Step 2: Using non-stick cooking spray, generously grease a 12-cup muffin pan. You can use thick muffin liners.

Step 3: Whisk the eggs in a large mixing bowl. Then, add the rest of the ingredients (cooked ham, onion, red pepper, garlic powder, diced mushrooms, baby spinach leaves, cheese, seasoned salt, and pepper) and beat well until blended.

Step 4: Into each muffin liner, scoop about 1/3 c. Of the mixture. Repeat until all muffin liners are filled.

Step 5: Place in the preheated oven and bake for about 20 to 25 minutes or until the middle of the muffin is cooked through.

Note:

Swap ham with cooked bacon or sausage.

Nutrition Facts:

Calories: 141 kcal · Carbohydrates: 1 g · Protein: 11 g · Fat: 10 g · Saturated Fat: 4 g · Cholesterol: 203 mg · Sodium: 366 mg · Potassium: 134 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 559 IU · Vitamin C: 4 mg · Calcium: 97 mg · Iron: 1 mg

Scrambled Egg Breakfast Muffins Recipe

Rebecca PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVES: 12 muffins I am a morning person. I love making breakfast, and I never… General Recipes Scrambled Egg Breakfast Muffins Recipe European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 141 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. ham cooked and diced
• 12 large eggs
• 3 tbsp onion, diced
• 1/4 red pepper. diced
• 1/4 tsp garlic powder
• 1/4 c. fresh mushrooms, diced and sauteed
• 1/2 tsp seasoned salt
• 1/2 c. Baby spinach leaves. finely shredded
• 1 c. sharp cheddar cheese, shredded
• to taste pepper

Instructions

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

Step 2: Using non-stick cooking spray, generously grease a 12-cup muffin pan. You can use thick muffin liners.

Step 3: Whisk the eggs in a large mixing bowl. Then, add the rest of the ingredients (cooked ham, onion, red pepper, garlic powder, diced mushrooms, baby spinach leaves, cheese, seasoned salt, and pepper) and beat well until blended.

Step 4: Into each muffin liner, scoop about 1/3 c. Of the mixture. Repeat until all muffin liners are filled.

Step 5: Place in the preheated oven and bake for about 20 to 25 minutes or until the middle of the muffin is cooked through.

Notes

Swap ham with cooked bacon or sausage.