General Recipes

Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 6 Servings

Serve this with an ice-cold beer, and you have yourself a meal to remember! This BBQ Chicken is simply the best! The combination of all the ingredients complements very well with each other! Tender chicken smothered in a delicious sauce; it doesn’t get any better than that! In just about 4 hours, prepare to fall in love with this spectacular dish! Serve it over rice, pasta, or with buns for the best experience. Enjoy!

Ingredients:

salt to taste

1/4 c of brown sugar

2 pounds boneless, skinless chicken breasts

1/4 c Italian dressing

1 c BBQ sauce

1 tablespoon Worcestershire sauce

Directions:

Sprinkle a bit of salt over the chicken breasts, then rub each to coat. Place them in the bottom of the crockpot.

Add Worcestershire sauce, brown sugar, BBQ sauce, and Italian seasoning into a mixing bowl. Stir everything until well incorporated.

Add the mixture into the crockpot over the chicken breasts. Toss to coat.

Cover and seal the crockpot, then cook the chicken breasts for about 3 hours on a high setting.

Remove the chicken breasts from the pot and transfer them to a clean plate. Use two forks to shred them into small cuts.

Put them back into the pot, then stir just until combined.

Cover and seal the crockpot again, then cook everything for additional 15 minutes.

Serve right away over rice, pasta, or in buns. Enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Feel free to use chicken thighs instead of chicken breasts if you prefer. Either way, this dish is going to be delicious!

Nutrition Facts:

Calories: 342 kcal (17%) | Carbohydrates: 30g (10%) | Protein: 34g (68%) | Fat: 8g (12%) | Saturated Fat: 2g (10%) | Cholesterol: 95mg (32%) | Sodium: 691mg (29%) | Potassium: 719mg (21%) | Sugar: 26g (29%) | Vitamin A: 105IU (2%) | Vitamin C: 0.7mg (1%) | Calcium: 34mg (3%) | Iron: 1.3mg (7%)

THE BEST CROCKPOT BBQ CHICKEN

Rebecca Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 6 Servings Serve this with an ice-cold beer, and you have yourself… General Recipes THE BEST CROCKPOT BBQ CHICKEN European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 342 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• salt to taste
• 1/4 c of brown sugar
• 2 pounds boneless, skinless chicken breasts
• 1/4 c Italian dressing
• 1 c BBQ sauce
• 1 tablespoon Worcestershire sauce

Instructions

Sprinkle a bit of salt over the chicken breasts, then rub each to coat. Place them in the bottom of the crockpot.

Add Worcestershire sauce, brown sugar, BBQ sauce, and Italian seasoning into a mixing bowl. Stir everything until well incorporated.

Add the mixture into the crockpot over the chicken breasts. Toss to coat.

Cover and seal the crockpot, then cook the chicken breasts for about 3 hours on a high setting.

Remove the chicken breasts from the pot and transfer them to a clean plate. Use two forks to shred them into small cuts.

Put them back into the pot, then stir just until combined.

Cover and seal the crockpot again, then cook everything for additional 15 minutes.

Serve right away over rice, pasta, or in buns. Enjoy!

Notes

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again. Feel free to use chicken thighs instead of chicken breasts if you prefer. Either way, this dish is going to be delicious!

Yield: 6 Servings

With 4 ingredients, you can have the most satisfying food today! These Buffalo Chicken Sandwiches were made easier with the use of a slow cooker! Cooked to perfection for a few hours, you will not be disappointed with this recipe at all! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! My kids could not get enough of these sandwiches, that’s why I always make sure to have all the ingredients ready at all times! If you want to make this healthier, feel free to serve the chicken with lettuce. It is still going to be delicious! Try this recipe now, and prepare to be amazed. Enjoy!

Ingredients:

hoagie rolls for serving

2 tablespoons butter

1/2 packet of ranch seasoning mix (about 2 tablespoons)

3-4 large chicken breasts (about 1.5 lbs.)

1 (12 ounces) bottle of Frank’s Buffalo Wing Sauce

Directions:

Apply cooking spray to the inside of a slow cooker.

Place the chicken breasts in the bottom of the greased slow cooker.

Add the buffalo sauce and ranch seasoning over the chicken breasts. Stir everything to combine.

Cover and seal, the slow cooker and cook everything for 5 hours on a low setting or 3 hours on a high setting.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small cuts.

Put the shredded chicken breasts back into the slow cooker together with 2 tablespoons of butter. Stir to combine and make sure that the butter is completely melted. Dish out!

Serve and enjoy!

Notes:

Serve this with hoagie rolls, coleslaw, and blue cheese. Enjoy!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!)

Rebecca Yield: 6 Servings With 4 ingredients, you can have the most satisfying food today! These Buffalo Chicken Sandwiches were made easier with the use of a slow cooker! Cooked to… General Recipes Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!) European Print This

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• hoagie rolls for serving
• 2 tablespoons butter
• 1/2 packet of ranch seasoning mix (about 2 tablespoons)
• 3-4 large chicken breasts (about 1.5 lbs.)
• 1 (12 ounces) bottle of Frank’s Buffalo Wing Sauce

Instructions

Apply cooking spray to the inside of a slow cooker.

Place the chicken breasts in the bottom of the greased slow cooker.

Add the buffalo sauce and ranch seasoning over the chicken breasts. Stir everything to combine.

Cover and seal, the slow cooker and cook everything for 5 hours on a low setting or 3 hours on a high setting.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small cuts.

Put the shredded chicken breasts back into the slow cooker together with 2 tablespoons of butter. Stir to combine and make sure that the butter is completely melted. Dish out!

Serve and enjoy!

Notes

Serve this with hoagie rolls, coleslaw, and blue cheese. Enjoy! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 5 Servings

All the good things in one pot! Rice, chicken, and broccoli, it is a complete meal that the whole family is going to enjoy!

Ingredients:

2 c (500 ml) chicken broth

1 1/4 c (225 grams) long-grain white rice, uncooked

500 grams (1-pound) chicken thigh, cut into bite-size pieces

2 garlic cloves, minced

1 teaspoon dried thyme (or another herb of choice)

2 tablespoons (30 grams) unsalted butter

1 tablespoon olive oil

1 onion, finely chopped

1 large head of broccoli, broken / cut into small florets (~400-500 grams / 14 ounces – 1 pound

2 c (500 ml) milk (any, I use low fat)

2 c (200 grams) shredded mozzarella or cheddar (or other cheese of choice)

2.5 tablespoons flour (or 1 ½ tablespoons corn flour/cornstarch)

Finely chopped parsley, optional garnish

Salt and pepper

Directions:

Place a pot on the stove and turn the heat to high. Add butter and allow it to melt. Add the garlic and onion, then sauté for about 2 minutes or until aromatic and soft.

Reduce the heat to medium, then sprinkle the flour. Stir and cook for about a minute to remove the raw taste.

Gradually add 1/2 of the milk and stir every addition until well blended.

Stir in the rice, thyme, broth, salt, and pepper until well blended. Cover the pot with the lid and simmer.

Reduce the heat to medium-low, then cook the rice for about 12 minutes.

Remove the cover, then add the broccoli and press it. Cover and cook for 3 more minutes.

Prepare the broiler and preheat it.

Add 1/2 of the cheese into the pot, then stir to combine. Sprinkle the rest on top. Broil until the cheese has melted completely.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

I highly suggest using chicken breasts for this recipe.

Nutrition Facts:

Serving: 524g Calories: 576cal (29%) Carbohydrates: 47g (16%) Protein: 32g (64%) Fat: 28g (43%) Saturated Fat: 11g (69%) Cholesterol: 120mg (40%) Sodium: 392mg (17%) Potassium: 785mg (22%) Fiber: 3g (13%) Sugar: 7g (8%) Vitamin A: 1205IU (24%) Vitamin C: 92.1mg (112%) Calcium: 362mg (36%) Iron: 2.1mg (12%)

One Pot Broccoli, Chicken, and Rice Casserole

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 5 Servings All the good things in one pot! Rice, chicken, and broccoli, it… General Recipes One Pot Broccoli, Chicken, and Rice Casserole European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 576 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c (500 ml) chicken broth
• 1 1/4 c (225 grams) long-grain white rice, uncooked
• 500 grams (1-pound) chicken thigh, cut into bite-size pieces
• 2 garlic cloves, minced
• 1 teaspoon dried thyme (or another herb of choice)
• 2 tablespoons (30 grams) unsalted butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 large head of broccoli, broken / cut into small florets (~400-500 grams / 14 ounces - 1 pound
• 2 c (500 ml) milk (any, I use low fat)
• 2 c (200 grams) shredded mozzarella or cheddar (or other cheese of choice)
• 2.5 tablespoons flour (or 1 ½ tablespoons corn flour/cornstarch)
• Finely chopped parsley, optional garnish
• Salt and pepper

Instructions

Place a pot on the stove and turn the heat to high. Add butter and allow it to melt. Add the garlic and onion, then sauté for about 2 minutes or until aromatic and soft.

Reduce the heat to medium, then sprinkle the flour. Stir and cook for about a minute to remove the raw taste.

Gradually add 1/2 of the milk and stir every addition until well blended.

Stir in the rice, thyme, broth, salt, and pepper until well blended. Cover the pot with the lid and simmer.

Reduce the heat to medium-low, then cook the rice for about 12 minutes.

Remove the cover, then add the broccoli and press it. Cover and cook for 3 more minutes.

Prepare the broiler and preheat it.

Add 1/2 of the cheese into the pot, then stir to combine. Sprinkle the rest on top. Broil until the cheese has melted completely.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. I highly suggest using chicken breasts for this recipe.

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

This Chicken Casserole was cooked to perfection for about 8 hours in a slow cooker! Just imagine how delicious it is with all those hours of cooking! With these simple ingredients and easy steps, prepare to fall in love with this casserole! Surprise everyone with an amazing dinner dish! This recipe can yield up to 6 servings so make sure to double the ingredients if you are serving more than that! Okay, enough with the long introduction. It is time to start prepping! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

1 can (15 oz.) corn kernels, drained

1 medium onion, chopped

1 can 10.5 oz. cream of chicken soup

1 c cooked rice

1 1/2 c chicken stock

2 c cheddar cheese, shredded

freshly chopped parsley, to garnish

4 boneless, skinless chicken breasts

Directions:

Put the chicken breasts in the bottom of the slow cooker, followed by the onion slices.

In a mixing bowl, add the stock and soup. Stir them until well incorporated. Add the mixture on top of the chicken to the slow cooker.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small cuts. Put them back in the slow cooker. Give it a good stir until well combined.

Stir in the cheese, corn, and rice to combine.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 467

Slow Cooker Chicken Casserole

Rebecca Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6 Servings This Chicken Casserole was cooked to perfection for about 8… General Recipes Slow Cooker Chicken Casserole European Print This

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

Nutrition facts: 467 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 can (15 oz.) corn kernels, drained
• 1 medium onion, chopped
• 1 can 10.5 oz. cream of chicken soup
• 1 c cooked rice
• 1 1/2 c chicken stock
• 2 c cheddar cheese, shredded
• freshly chopped parsley, to garnish
• 4 boneless, skinless chicken breasts

Instructions

Put the chicken breasts in the bottom of the slow cooker, followed by the onion slices.

In a mixing bowl, add the stock and soup. Stir them until well incorporated. Add the mixture on top of the chicken to the slow cooker.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small cuts. Put them back in the slow cooker. Give it a good stir until well combined.

Stir in the cheese, corn, and rice to combine.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 24 mins | Total Time: 44 mins | Yield: 6 Servings

This is a cheeseburger to the next level! Packed with meat, cheese, onions, and a lot more, this Bacon Cheeseburger Grilled Cheese Casserole is super delicious! Serve this for dinner, and I promise you that everyone is going to love it! Don’t forget to share this recipe with

Ingredients:

1/2 c margarine

4 c shredded mozzarella and cheddar blend

1/4 c ketchup

1/2 c real bacon bits

1/4 c mayo

1-pound lean ground beef

2 teaspoons onion powder

1 c yellow onion, diced

1 tablespoon mustard

12 slices bread

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Prepare the oven and preheat it to 200 degrees or 400 degrees F.

Place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Remove any accumulated grease that surfaces.

Add the onion, then sauté for a few minutes until translucent.

Remove the skillet from the stove, then add ketchup, salt, pepper, mayonnaise, onion powder, bacon, and mustard. Stir everything until well incorporated.

Spread margarine over the bread slices. Slice each bread slice into two.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Lay the bread slices with the margarine facing down into the prepared baking dish. Top them with cheese.

Add the meat mixture over the bread and cheese. Spread it evenly and top with more cheese.

Top each piece of bread with the rest of the bread slices. Bake for 20 to 24 minutes or until done.

Serve and enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Bacon Cheeseburger Grilled Cheese Casserole

Rebecca Prep Time: 20 mins | Cook Time: 24 mins | Total Time: 44 mins | Yield: 6 Servings This is a cheeseburger to the next level! Packed with meat, cheese,… General Recipes Bacon Cheeseburger Grilled Cheese Casserole European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 24 mins 24 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c margarine
• 4 c shredded mozzarella and cheddar blend
• 1/4 c ketchup
• 1/2 c real bacon bits
• 1/4 c mayo
• 1-pound lean ground beef
• 2 teaspoons onion powder
• 1 c yellow onion, diced
• 1 tablespoon mustard
• 12 slices bread
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Prepare the oven and preheat it to 200 degrees or 400 degrees F.

Place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Remove any accumulated grease that surfaces.

Add the onion, then sauté for a few minutes until translucent.

Remove the skillet from the stove, then add ketchup, salt, pepper, mayonnaise, onion powder, bacon, and mustard. Stir everything until well incorporated.

Spread margarine over the bread slices. Slice each bread slice into two.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Lay the bread slices with the margarine facing down into the prepared baking dish. Top them with cheese.

Add the meat mixture over the bread and cheese. Spread it evenly and top with more cheese.

Top each piece of bread with the rest of the bread slices. Bake for 20 to 24 minutes or until done.

Serve and enjoy!

Notes

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 1 hr 15 mins | Yield: 10 Servings

This Pizza Casserole is loaded with spectacular flavors that everyone in the family is going to love! Ready in just about an hour, you will be glad that you tried this recipe!

Ingredients:

1 tbsp Olive Oil

1 Green Pepper, cut into bite-size pieces

1 tsp Italian Seasoning

8 oz. Mushrooms, sliced

14 oz. Cauliflower florets, cut into bite-size pieces

2.5 oz. Pepperoni

1/4 c Parmesan cheese, powdered

1.5 c Low-Carb Pasta Sauce, we use Rao’s Homemade Marinara

12 oz. Mozzarella cheese, shredded

2 lbs. Italian Sausage, if in casings remove from the casing before cooking

Directions:

In a heat-proof bowl, add 1 cup of water and the cauliflower slices. Cover it with a towel, then heat it in the microwave for about 3 minutes.

Drain and use paper towels to pat dry the cauliflower slices.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Place a large skillet on the stove and turn the heat to medium-high. Add the Italian sausage, then cook for about 15 minutes or until done. Transfer it onto a clean plate.

Add olive oil and mushrooms into the same skillet, then sauté for about 10 minutes or until soft and dry. Transfer the mushrooms onto a clean plate as well.

Apply cooking spray to the inside of a 13×9-inch casserole dish.

Add the green peppers, Italian sausage, cauliflower, and mushrooms into a large mixing bowl. Toss everything to combine.

Transfer half of the mixture into the prepared casserole dish and spread it evenly. Add half a cup of the pasta sauce on top, followed by half of the pepperoni and mozzarella cheese.

Add the rest of the toppings over the cheese layer. Repeat the process until everything is arranged in layers.

Combine Italian seasoning and Parmesan cheese, then sprinkle it over the casserole. Bake for half an hour until done.

Serve and enjoy!

Nutrition Facts:

calories: 519 kcal, carbohydrates: 7g, Protein: 27g, fat: 43g, saturated fat: 17g, polyunsaturated fat: 4g, monounsaturated fat: 15g, Cholesterol: 100mg, Sodium: 1195mg, potassium: 494mg, fiber: 3g, sugar: 3g, vitamin a: 14iu, vitamin c: 56mg, calcium: 54mg, iron: 9mg

LOW-CARB PIZZA CASSEROLE

Rebecca Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 1 hr 15 mins | Yield: 10 Servings This Pizza Casserole is loaded with spectacular flavors that everyone… General Recipes LOW-CARB PIZZA CASSEROLE European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 519 calories 43 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp Olive Oil
• 1 Green Pepper, cut into bite-size pieces
• 1 tsp Italian Seasoning
• 8 oz. Mushrooms, sliced
• 14 oz. Cauliflower florets, cut into bite-size pieces
• 2.5 oz. Pepperoni
• 1/4 c Parmesan cheese, powdered
• 1.5 c Low-Carb Pasta Sauce, we use Rao’s Homemade Marinara
• 12 oz. Mozzarella cheese, shredded
• 2 lbs. Italian Sausage, if in casings remove from the casing before cooking

Instructions

In a heat-proof bowl, add 1 cup of water and the cauliflower slices. Cover it with a towel, then heat it in the microwave for about 3 minutes.

Drain and use paper towels to pat dry the cauliflower slices.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Place a large skillet on the stove and turn the heat to medium-high. Add the Italian sausage, then cook for about 15 minutes or until done. Transfer it onto a clean plate.

Add olive oil and mushrooms into the same skillet, then sauté for about 10 minutes or until soft and dry. Transfer the mushrooms onto a clean plate as well.

Apply cooking spray to the inside of a 13x9-inch casserole dish.

Add the green peppers, Italian sausage, cauliflower, and mushrooms into a large mixing bowl. Toss everything to combine.

Transfer half of the mixture into the prepared casserole dish and spread it evenly. Add half a cup of the pasta sauce on top, followed by half of the pepperoni and mozzarella cheese.

Add the rest of the toppings over the cheese layer. Repeat the process until everything is arranged in layers.

Combine Italian seasoning and Parmesan cheese, then sprinkle it over the casserole. Bake for half an hour until done.

Serve and enjoy!

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

You will not be disappointed with this casserole at all! It is loaded with pork chops, potatoes, and cheese! Just the good things in one dish. Enjoy!

Ingredients:

2/3 c All-Purpose Flour

3 c Chicken Stock

4 tbsp Butter

2 tbsp Butter, Softened

1 whole Onion, Medium-Sized Cut In Half and Sliced Thin

1 tsp Granulated Garlic

8-9 whole Potatoes, Medium-Sized Cut under 1/4-inch Thick

2 c Milk

2 1/2 c Cheddar Cheese, Grated

6 whole Pork Chops

4 tbsp Extra Virgin Olive Oil

1/4 c Chives, Chopped

1 tsp Salt

3 tbsp Extra Virgin Olive Oil

1 tsp Pepper

Additional Chives For Garnishing (Optional)

Salt and Pepper To Taste

1 c All-Purpose Flour

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

In a large bowl with cold water, soak the potatoes before cooking them.
Place a large pan on the stove and turn the heat to medium-high. Add 4 tbsp of olive oil and butter. Allow them to become hot.

Add the onion to the hot pan, then sauté for a few minutes until brown.

Add about 2/3 cup of flour, then whisk and cook for about a minute. Add the chicken stock gradually and stir every addition until well blended. Stir in the milk as well. Simmer for a few minutes until thick.

Add chives and cheese, then stir until well blended. Remove the pan from the stove.

Drain the potatoes, then lay 1/2 of them into a 10×15-inch casserole dish.

Add 1/2 of the cheese sauce over the potatoes. Repeat the process until everything is arranged in layers. Bake for about 20 minutes.

In a mixing bowl, add granulated garlic, 1 cup flour, pepper, and salt. Whisk until well incorporated. Coat the pork chops with the flour mixture.

Place a heavy skillet on the stove and turn the heat to medium-high. Add 3 tbsp olive oil and 2 tbsp butter.

Add the pork chops in batches, then sear each side for a few minutes until golden brown. Transfer them on top of the potatoes.

Bake for 40 more minutes or until done.

Serve and enjoy!

CHEESY PORK CHOP POTATO CASSEROLE

Rebecca Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 6 Servings You will not be disappointed with this casserole at all!… General Recipes CHEESY PORK CHOP POTATO CASSEROLE European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2/3 c All-Purpose Flour
• 3 c Chicken Stock
• 4 tbsp Butter
• 2 tbsp Butter, Softened
• 1 whole Onion, Medium-Sized Cut In Half and Sliced Thin
• 1 tsp Granulated Garlic
• 8-9 whole Potatoes, Medium-Sized Cut under 1/4-inch Thick
• 2 c Milk
• 2 1/2 c Cheddar Cheese, Grated
• 6 whole Pork Chops
• 4 tbsp Extra Virgin Olive Oil
• 1/4 c Chives, Chopped
• 1 tsp Salt
• 3 tbsp Extra Virgin Olive Oil
• 1 tsp Pepper
• Additional Chives For Garnishing (Optional)
• Salt and Pepper To Taste
• 1 c All-Purpose Flour

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

In a large bowl with cold water, soak the potatoes before cooking them.
Place a large pan on the stove and turn the heat to medium-high. Add 4 tbsp of olive oil and butter. Allow them to become hot.

Add the onion to the hot pan, then sauté for a few minutes until brown.

Add about 2/3 cup of flour, then whisk and cook for about a minute. Add the chicken stock gradually and stir every addition until well blended. Stir in the milk as well. Simmer for a few minutes until thick.

Add chives and cheese, then stir until well blended. Remove the pan from the stove.

Drain the potatoes, then lay 1/2 of them into a 10x15-inch casserole dish.

Add 1/2 of the cheese sauce over the potatoes. Repeat the process until everything is arranged in layers. Bake for about 20 minutes.

In a mixing bowl, add granulated garlic, 1 cup flour, pepper, and salt. Whisk until well incorporated. Coat the pork chops with the flour mixture.

Place a heavy skillet on the stove and turn the heat to medium-high. Add 3 tbsp olive oil and 2 tbsp butter.

Add the pork chops in batches, then sear each side for a few minutes until golden brown. Transfer them on top of the potatoes.

Bake for 40 more minutes or until done.

Serve and enjoy!

Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings

Potatoes, sausage, beans, and a lot more in this spectacular casserole! I can’t think of any reason why you shouldn’t give this recipe a try! This is a total family comfort food. Enjoy!

Ingredients:

3 cloves garlic, minced

1 teaspoon pepper

½ teaspoon red pepper flakes

1½ pound sausage, kielbasa or smoked sausage, sliced ¼-inch thick

1 teaspoon garlic powder

¼ c butter

¼ c water

⅛ c vegetable oil

2 pounds of baby creamer potatoes, washed, sliced in half

1 c onions, chopped

2 15-ounce cans of green beans, drained

1 teaspoon Slap Ya Mama® seasoning

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Rinse the creamer potatoes with water and remove any dirt. Slice each into two and put them inside a large resealable bag.

Add the red pepper flakes, seasonings, pepper, and oil inside the bag with the potato slices. Seal and shake the bag to coat the potatoes with the ingredients.

Place a large frying pan on the stove and turn the heat to medium-high. Add water and sausage, then cook for a few minutes until the water has evaporated and the sausage turns brown.

Move the sausage slices to a clean plate and let them cool. Add them inside the bag.

In the empty pan, add butter and allow it to melt. Add the garlic and onions, then sauté for a few minutes until aromatic and soft. Let the veggies cool and place them inside the bag as well. Seal the bag and shake it to incorporate all the ingredients.

Transfer the mixture to the prepared baking dish and spread them evenly.

Cover the baking dish with foil and bake for 45 minutes.

Serve and enjoy!

Nutrition Facts:

Serving: 1 serving Sodium: 783mg | Calcium: 31mg | Vitamin C: 24mg | Vitamin A: 343IU | Sugar: 2g | Fiber: 3g | Potassium: 690mg | Cholesterol: 76mg | Calories: 437 kcal | Trans Fat: 1g | Monounsaturated Fat: 13g | Polyunsaturated Fat: 5g | Saturated Fat: 12g | Fat: 32g | Protein: 13g | Carbohydrates: 24g | Iron: 2mg

Sausage Green Bean Potato Casserole

Rebecca Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings Potatoes, sausage, beans, and a lot more in this spectacular… General Recipes Sausage Green Bean Potato Casserole European Print This

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

Nutrition facts: 437 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves garlic, minced
• 1 teaspoon pepper
• ½ teaspoon red pepper flakes
• 1½ pound sausage, kielbasa or smoked sausage, sliced ¼-inch thick
• 1 teaspoon garlic powder
• ¼ c butter
• ¼ c water
• ⅛ c vegetable oil
• 2 pounds of baby creamer potatoes, washed, sliced in half
• 1 c onions, chopped
• 2 15-ounce cans of green beans, drained
• 1 teaspoon Slap Ya Mama® seasoning

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Rinse the creamer potatoes with water and remove any dirt. Slice each into two and put them inside a large resealable bag.

Add the red pepper flakes, seasonings, pepper, and oil inside the bag with the potato slices. Seal and shake the bag to coat the potatoes with the ingredients.

Place a large frying pan on the stove and turn the heat to medium-high. Add water and sausage, then cook for a few minutes until the water has evaporated and the sausage turns brown.

Move the sausage slices to a clean plate and let them cool. Add them inside the bag.

In the empty pan, add butter and allow it to melt. Add the garlic and onions, then sauté for a few minutes until aromatic and soft. Let the veggies cool and place them inside the bag as well. Seal the bag and shake it to incorporate all the ingredients.

Transfer the mixture to the prepared baking dish and spread them evenly.

Cover the baking dish with foil and bake for 45 minutes.

Serve and enjoy!

Cook Time: 30 mins | Total Time: 30 mins | Yield: 6 Servings

If you are looking for a quick and easy recipe to try for tonight’s dinner, then this is one to try! This casserole is keto-friendly so you won’t feel guilty even if you eat a lot of it! Ready in just 30 minutes, this recipe is simply the best!

Ingredients:

3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)

2 teaspoons Sea salt

1 teaspoon smoked paprika

4 ounces of Cream cheese

6 slices Provolone cheese (4 ounces)

1/4 c chicken bone broth

1 large onion (cut in half, and sliced into thin slices)

1/2 tablespoon Italian seasoning

1/2 teaspoon Black pepper

1/2 teaspoon Garlic powder

2 pounds of Ground beef

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for about 10 minutes or until crumbly and brown. Sprinkle salt and pepper on top to season.

Add the onions and bell peppers, then sauté for a few more minutes until soft.

Add the chicken broth and cream cheese, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.

Transfer the mixture from the skillet into an 8×11-inch stoneware baking dish and spread it evenly. Place the provolone cheese slices over the dish.

Place the baking dish in the preheated oven and bake the casserole for 10 to 15 minutes or until the cheese melts completely. Remove from the oven.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories 689.7 | Fat 48.9g | Protein 52.5g | Total Carbs 9.7g | Net Carbs 7.2g | Fiber 2.5g | Sugar 5.4g

LOW-CARB KETO PHILLY CHEESESTEAK CASSEROLE RECIPE

Rebecca Cook Time: 30 mins | Total Time: 30 mins | Yield: 6 Servings If you are looking for a quick and easy recipe to try for tonight’s dinner, then this… General Recipes LOW-CARB KETO PHILLY CHEESESTEAK CASSEROLE RECIPE European Print This

Serves: 6 Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)
• 2 teaspoons Sea salt
• 1 teaspoon smoked paprika
• 4 ounces of Cream cheese
• 6 slices Provolone cheese (4 ounces)
• 1/4 c chicken bone broth
• 1 large onion (cut in half, and sliced into thin slices)
• 1/2 tablespoon Italian seasoning
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Garlic powder
• 2 pounds of Ground beef

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for about 10 minutes or until crumbly and brown. Sprinkle salt and pepper on top to season.

Add the onions and bell peppers, then sauté for a few more minutes until soft.

Add the chicken broth and cream cheese, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.

Transfer the mixture from the skillet into an 8×11-inch stoneware baking dish and spread it evenly. Place the provolone cheese slices over the dish.

Place the baking dish in the preheated oven and bake the casserole for 10 to 15 minutes or until the cheese melts completely. Remove from the oven.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then place them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings

This casserole is packed with delicious flavors that you will surely love! Pasta, chicken, bacon, and cheese in one serving, it’s just perfect! Try this recipe now. Enjoy!

Ingredients:

1 c shredded mozzarella cheese

½ c shredded cheddar cheese

1 tbsp Ranch Seasoning and Salad Dressing Mix, or more, to taste

8 oz. Rotini

2 tbsp chopped fresh parsley leaves

1 tbsp olive oil

4 slices bacon, diced

2 boneless, skinless chicken thighs, cut into 1-inch chunks

FOR THE ALFREDO SAUCE

¼ c freshly grated Parmesan

3 tbsp unsalted butter

Kosher salt and freshly ground black pepper, to taste

1 c heavy cream, or more, to taste

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Apply cooking spray to the inside of a 9×9-inch baking dish.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the garlic, then sauté for about a minute or until aromatic.

Slowly add the heavy cream, then whisk continuously until well blended. Cook for another minute.

Add the Parmesan cheese and stir for 2 minutes or until completely melted. Add more heavy cream if the texture of the sauce becomes too thick. Sprinkle salt and pepper to season. Remove from the heat.

Place a large skillet on the stove and turn the heat to medium-high. Add the bacon, then cook for 6 minutes or until crispy.

Transfer the bacon to a clean plate lined with paper towels to drain any accumulated grease.

Add the chicken, ranch seasoning, and 1 tbsp olive oil inside a resealable bag. Seal and shake it to coat.

Transfer the chicken to the same skillet with 1 tbsp of bacon grease, then sear each side for about 3 minutes or until brown.

Transfer onto a clean plate.

Refer to the directions provided on the package of pasta on how to cook it. Drain.

Put the cooked pasta noodles into the baking dish and spread them evenly.

Place the chicken and Alfredo sauce over the pasta. Top with bacon and cheese. Bake for 15 to 20 minutes or until done.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

CHICKEN BACON RANCH CASSEROLE

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings This casserole is packed with delicious flavors that you will surely love!… General Recipes CHICKEN BACON RANCH CASSEROLE European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c shredded mozzarella cheese
• ½ c shredded cheddar cheese
• 1 tbsp Ranch Seasoning and Salad Dressing Mix, or more, to taste
• 8 oz. Rotini
• 2 tbsp chopped fresh parsley leaves
• 1 tbsp olive oil
• 4 slices bacon, diced
• 2 boneless, skinless chicken thighs, cut into 1-inch chunks
• FOR THE ALFREDO SAUCE
• ¼ c freshly grated Parmesan
• 3 tbsp unsalted butter
• Kosher salt and freshly ground black pepper, to taste
• 1 c heavy cream, or more, to taste

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Apply cooking spray to the inside of a 9x9-inch baking dish.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the garlic, then sauté for about a minute or until aromatic.

Slowly add the heavy cream, then whisk continuously until well blended. Cook for another minute.

Add the Parmesan cheese and stir for 2 minutes or until completely melted. Add more heavy cream if the texture of the sauce becomes too thick. Sprinkle salt and pepper to season. Remove from the heat.

Place a large skillet on the stove and turn the heat to medium-high. Add the bacon, then cook for 6 minutes or until crispy.

Transfer the bacon to a clean plate lined with paper towels to drain any accumulated grease.

Add the chicken, ranch seasoning, and 1 tbsp olive oil inside a resealable bag. Seal and shake it to coat.

Transfer the chicken to the same skillet with 1 tbsp of bacon grease, then sear each side for about 3 minutes or until brown.

Transfer onto a clean plate.

Refer to the directions provided on the package of pasta on how to cook it. Drain.

Put the cooked pasta noodles into the baking dish and spread them evenly.

Place the chicken and Alfredo sauce over the pasta. Top with bacon and cheese. Bake for 15 to 20 minutes or until done.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!