General Recipes

Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 8 Servings

Today I woke up with a real hankering for tacos! It’s a good thing that I know this recipe! With the help of a slow cooker, this recipe was made easy! These Slow Cooker Queso Chicken Tacos are such perfect treats for the entire family! It will only take you 4 hours to prepare and cook them! With 8 servings, everyone gets to taste how delicious these tacos are! I listed some notes at the bottom so don’t forget to read them for some tips! Anyway, I know for sure that you are going to love this recipe! Try it now and don’t miss out on something awesome. Enjoy!

Ingredients:

1 (1-ounces) package of taco seasoning

1-1/2 c Mexican cheese dip (refrigerated or jarred)

2 lbs. boneless, skinless chicken breasts

1 (10-ounces) can Rotel diced tomatoes and green chilies

Directions:

In a 6-quart slow cooker, place the chicken breasts together with taco seasoning and tomatoes.

Cover and seal the slow cooker, then cook the chicken breasts for about 4 to 6 hours on a low setting.

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

Put the shredded chicken back into the slow cooker.

Add the cheese dip and stir everything until well blended. Dish out!

Serve right away with tacos shells and taco toppings. Enjoy!

Notes:

Leftover chicken should be kept in the freezer to keep them fresh until ready to use.

Feel free to add more cheese dip if you prefer.

Remove some of the liquids from the slow cooker if you like.

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

SLOW COOKER QUESO CHICKEN TACOS

Rebecca Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 8 Servings Today I woke up with a real hankering for tacos!… General Recipes SLOW COOKER QUESO CHICKEN TACOS European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (1-ounces) package of taco seasoning
• 1-1/2 c Mexican cheese dip (refrigerated or jarred)
• 2 lbs. boneless, skinless chicken breasts
• 1 (10-ounces) can Rotel diced tomatoes and green chilies

Instructions

In a 6-quart slow cooker, place the chicken breasts together with taco seasoning and tomatoes.

Cover and seal the slow cooker, then cook the chicken breasts for about 4 to 6 hours on a low setting.

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

Put the shredded chicken back into the slow cooker.

Add the cheese dip and stir everything until well blended. Dish out!

Serve right away with tacos shells and taco toppings. Enjoy!

Notes

Leftover chicken should be kept in the freezer to keep them fresh until ready to use. Feel free to add more cheese dip if you prefer. Remove some of the liquids from the slow cooker if you like. 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: 8 hrs | Additional Time: 4 mins | Total Time: 8 hrs 24 mins | Yield: 6 Servings

This Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is cooked to perfection for a couple of hours! Just imagine how delicious it will be! With 6 servings, this is the perfect dish to serve for dinner with your family! Tender meat smothered in a delicious glaze; you are so in for a treat!

Ingredients:

½ c. Water

1 tsp ground sage

2 tbsp Soy sauce

1 clove Garlic; crushed

½ c Brown sugar

2 lbs. Pork tenderloin

1 tbsp Cornstarch

½ tsp Salt

¼ tsp Pepper

¼ c Balsamic Vinegar

Directions:

In a mixing bowl, add sage, pepper, garlic, and salt. Whisk everything until well combined.

Sprinkle the mixed seasonings over the pork tenderloin, then rub it well to coat.

Place the tenderloin in your slow cooker together with 1/2 cup of water. Cover and seal, then cook for 6 to 8 hours on a low setting.

Meanwhile, prepare the glaze by mixing brown sugar, soy sauce, balsamic vinegar, water, and cornstarch in a saucepan. Stir everything until well incorporated.

Place the pan over the stove and turn the heat to medium. Simmer the mixture for 4 minutes or until the texture of the sauce becomes thick. Remove from the heat.

Brush the glaze over the roast one hour before the cooking time ends. I usually glaze it 3 or 4 times.

Let the Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin rest for a few minutes before serving.

Serve with more glaze. Enjoy!

Notes:

Feel free to broil the tenderloin for 2 minutes.

I highly recommend cooking the tenderloin on low heat.

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

Nutrition Facts:

Amount Per Serving: Calories 299 | Total Fat 6g | Saturated Fat2g | Trans Fat0g | Unsaturated Fat3g | Cholesterol110mg | Sodium563mg | Carbohydrates19g | Fiber0g | Sugar16g | Protein40g

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin Recipe

Rebecca Prep Time: 20 mins | Cook Time: 8 hrs | Additional Time: 4 mins | Total Time: 8 hrs 24 mins | Yield: 6 Servings This Crockpot Brown Sugar Balsamic… General Recipes Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin Recipe European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 8 hrs 4 mins 8 hrs 4 mins

Nutrition facts: 299 calories 6 fat

Rating: 3.5/5

( 4 voted )

Ingredients

• ½ c. Water
• 1 tsp ground sage
• 2 tbsp Soy sauce
• 1 clove Garlic; crushed
• ½ c Brown sugar
• 2 lbs. Pork tenderloin
• 1 tbsp Cornstarch
• ½ tsp Salt
• ¼ tsp Pepper
• ¼ c Balsamic Vinegar

Instructions

In a mixing bowl, add sage, pepper, garlic, and salt. Whisk everything until well combined.

Sprinkle the mixed seasonings over the pork tenderloin, then rub it well to coat.

Place the tenderloin in your slow cooker together with 1/2 cup of water. Cover and seal, then cook for 6 to 8 hours on a low setting.

Meanwhile, prepare the glaze by mixing brown sugar, soy sauce, balsamic vinegar, water, and cornstarch in a saucepan. Stir everything until well incorporated.

Place the pan over the stove and turn the heat to medium. Simmer the mixture for 4 minutes or until the texture of the sauce becomes thick. Remove from the heat.

Brush the glaze over the roast one hour before the cooking time ends. I usually glaze it 3 or 4 times.

Let the Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin rest for a few minutes before serving.

Serve with more glaze. Enjoy!

Notes

Feel free to broil the tenderloin for 2 minutes. I highly recommend cooking the tenderloin on low heat. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

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

This recipe was made easy with the use of a slow cooker! Cooked to perfection for about 6 hours, this Taco Pasta is simply the best! Just follow these easy steps and you are good to go. Enjoy!

Ingredients:

12 oz. shell pasta shapes (whole grain or white)

1 c jarred salsa (I used mild)

3 tbsp taco seasoning

1 bell pepper (chopped)

1 lb. lean ground beef

salt and pepper

15 oz. can corn (drained)

1 c shredded cheddar cheese

2 ½ c water or low sodium chicken broth (I used one 14.5 oz. can of

chicken broth plus enough water to total 2 ½ c)

15 oz. can of crushed tomatoes

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add the beef, then cook for a few minutes until crumbly and brown. Season with salt and pepper to taste.

Remove the browned beef from the skillet and place it into your slow cooker.

Add salsa, broth, taco seasoning, bell pepper, crushed tomatoes, and corn into the slow cooker with the ground beef. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.

Refer to the directions provided on the package of the noodles on how to cook them.

Drain the noodles and transfer them into the slow cooker with the meat mixture. Toss to combine.

Cover and cook for additional 10 minutes.

Add the cheddar cheese and stir until completely melted and well blended.

Serve and enjoy!

Notes:

I used a 5-quart slow cooker for this recipe.

Feel free to use ground turkey instead of ground beef.

Feel free to add veggies such as carrots, spinach, beans, etc.

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

Nutrition Facts:

Serving: 1/8 of recipe | Calories: 396 kcal | Carbohydrates: 48g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 742mg | Fiber: 7g | Sugar: 8g

Easy Slow Cooker Taco Pasta

Rebecca Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 8 Servings This recipe was made easy with the use of a… General Recipes Easy Slow Cooker Taco Pasta European Print This

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

Nutrition facts: 396 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 oz. shell pasta shapes (whole grain or white)
• 1 c jarred salsa (I used mild)
• 3 tbsp taco seasoning
• 1 bell pepper (chopped)
• 1 lb. lean ground beef
• salt and pepper
• 15 oz. can corn (drained)
• 1 c shredded cheddar cheese
• 2 ½ c water or low sodium chicken broth (I used one 14.5 oz. can of
• chicken broth plus enough water to total 2 ½ c)
• 15 oz. can of crushed tomatoes

Instructions

Place a large skillet on the stove and turn the heat to medium-high. Add the beef, then cook for a few minutes until crumbly and brown. Season with salt and pepper to taste.

Remove the browned beef from the skillet and place it into your slow cooker.

Add salsa, broth, taco seasoning, bell pepper, crushed tomatoes, and corn into the slow cooker with the ground beef. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.

Refer to the directions provided on the package of the noodles on how to cook them.

Drain the noodles and transfer them into the slow cooker with the meat mixture. Toss to combine.

Cover and cook for additional 10 minutes.

Add the cheddar cheese and stir until completely melted and well blended.

Serve and enjoy!

Notes

I used a 5-quart slow cooker for this recipe. Feel free to use ground turkey instead of ground beef. Feel free to add veggies such as carrots, spinach, beans, etc. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 8 Servings

This Crockpot Taco Soup Recipe only requires simple ingredients! From the ground beef to the taco seasoning, I’m pretty sure you already have them all! If you have time to spare before dinner, then this recipe is perfect! It may take you 8 hours to make this, but I promise you that it is worth all the time and effort! You just have to put all the ingredients in the crockpot and let it do its thing! Dinner will be awesome, for sure. Enjoy!

Ingredients:

¼ c taco seasoning

1 bell pepper (diced)

19 ounces can of diced tomatoes (540 mL; include juices)

1 red onion (diced)

4.3 ounces can of green chiles (127 mL)

11.5 ounces can of corn kernels (340mL; drained)

3 c chicken stock (or homemade bone broth)

19 ounces can of black beans (540 mL; drained & rinsed)

1-pound lean ground beef

Serving Suggestions:

cilantro

sour cream

tortilla

strips

cheese

avocado

Directions:

Add the ground beef to the bottom of a 6-quart slow cooker, then break it into small chunks with a spatula.

Put the taco seasoning, bell pepper, tomatoes, onion, green chilis, corn, chicken stock, and black beans into the slow cooker with the ground beef. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting. Dish out!

Serve right away with the toppings listed under ingredients. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months inside the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1/8 of batch, Calories: 265 kcal | Carbohydrates: 34g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 413mg | Potassium: 814mg | Fiber: 9g | Sugar: 6g | Vitamin A: 773IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 4mg

Crockpot Taco Soup Recipe

Rebecca Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 8 Servings This Crockpot Taco Soup Recipe only requires simple ingredients! From… General Recipes Crockpot Taco Soup Recipe European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 265 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c taco seasoning
• 1 bell pepper (diced)
• 19 ounces can of diced tomatoes (540 mL; include juices)
• 1 red onion (diced)
• 4.3 ounces can of green chiles (127 mL)
• 11.5 ounces can of corn kernels (340mL; drained)
• 3 c chicken stock (or homemade bone broth)
• 19 ounces can of black beans (540 mL; drained & rinsed)
• 1-pound lean ground beef
• Serving Suggestions:
• cilantro
• sour cream
• tortilla
• strips
• cheese
• avocado

Instructions

Add the ground beef to the bottom of a 6-quart slow cooker, then break it into small chunks with a spatula.

Put the taco seasoning, bell pepper, tomatoes, onion, green chilis, corn, chicken stock, and black beans into the slow cooker with the ground beef. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting. Dish out!

Serve right away with the toppings listed under ingredients. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months inside the freezer. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins | Yield: 6 Servings

These heavenly treats are packed with delicious flavors that will surely love! From the beef to the melted cheese on top, everything about them is perfect! You have got to give this recipe a try now. Enjoy!

Ingredients:

3 bell peppers, split in half and de-seeded through the stem

1 tbsp Worcestershire sauce

1 small yellow onion, diced

1/2 tsp Kosher salt

8 oz. brown mushrooms, minced

1 c beef broth

1/2 tsp fresh ground black pepper

8 oz. shredded cheddar cheese, divided

2 tbsp butter

2 tbsp ketchup

1 lb.

lean ground beef

Directions:

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

Put a large cast-iron skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Move it to a clean plate.

Add butter into the same skillet and let it melt. Add the mushrooms and onions, then saute for a few minutes until soft.

Bring the ground beef back to the skillet together with salt, pepper, Worcestershire sauce, ketchup, and beef broth. Stir everything until well incorporated.

Fill each half bell pepper with the meat mixture and top with 1/2 of the cheese. Place them into a baking pan with a cover and arrange them in a single layer.

Place the baking pan in the preheated oven and bake the Philly Cheesesteak Stuffed Peppers for 45 minutes.

Remove the cover, then bake for 5 more minutes or until the cheese turns golden brown.

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.

Nutrition Facts:

Calories: 334 kcal | Carbohydrates: 9g | Protein: 28g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 739mg | Potassium: 680mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2385IU | Vitamin C: 77.9mg | Calcium: 300mg | Iron: 2.7mg

Philly Cheesesteak Stuffed Peppers

Rebecca Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins | Yield: 6 Servings These heavenly treats are packed with delicious flavors… General Recipes Philly Cheesesteak Stuffed Peppers European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 1 hr 15 mins 1 hr 15 mins

Nutrition facts: 334 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 bell peppers, split in half and de-seeded through the stem
• 1 tbsp Worcestershire sauce
• 1 small yellow onion, diced
• 1/2 tsp Kosher salt
• 8 oz. brown mushrooms, minced
• 1 c beef broth
• 1/2 tsp fresh ground black pepper
• 8 oz. shredded cheddar cheese, divided
• 2 tbsp butter
• 2 tbsp ketchup
• 1 lb. lean ground beef

Instructions

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

Put a large cast-iron skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Move it to a clean plate.

Add butter into the same skillet and let it melt. Add the mushrooms and onions, then saute for a few minutes until soft.

Bring the ground beef back to the skillet together with salt, pepper, Worcestershire sauce, ketchup, and beef broth. Stir everything until well incorporated.

Fill each half bell pepper with the meat mixture and top with 1/2 of the cheese. Place them into a baking pan with a cover and arrange them in a single layer.

Place the baking pan in the preheated oven and bake the Philly Cheesesteak Stuffed Peppers for 45 minutes.

Remove the cover, then bake for 5 more minutes or until the cheese turns golden brown.

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.

Total Time: 6 hrs 10 mins | Yield: 8 Servings

Beef, noodles, and cheese in one dish! This recipe was made easy with the help of the slow cooker! You have got to give this recipe a try. It is simply the best. Enjoy!

Ingredients:

1/2 c Parmesan cheese, shredded

1 tsp dried oregano

2 tbsp white sugar

2 tbsp Worcestershire sauce

2 beef bouillon cubes

15 ounces of marinara sauce

2 pounds lean ground beef

1 medium yellow onion, diced

10 ounces frozen spinach, cooked

Red pepper flakes to taste

1 1/2 c Mozzarella cheese, shredded

1 tsp dried basil

15 ounces stewed tomatoes

1 tsp garlic, minced

Salt and pepper to taste

1 tsp Italian seasoning

1-pound penne/rigatoni/bow tie pasta, cooked al dente

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes \until crumbly and brown. Remove any fat that surfaces. Move the browned beef into a 6-quart slow cooker.

In the same skillet, add garlic and onions. Sauté for a few minutes until aromatic and soft. Transfer them into the slow cooker as well followed by sugar, tomatoes, salt, pepper, marinara sauce, Italian seasoning, oregano, bouillon cubes,

Worcestershire sauce, and red pepper flakes. Give it a good stir to combine.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting.

Refer to the directions provided on the package of the noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.

Put the cooked noodles together with mozzarella cheese and Parmesan cheese into the slow cooker.

Cover and seal the slow cooker once more and cook everything for 30 more minutes.

Stir in the spinach until wilted completely.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Total Fat 7.1g 26% | Cholesterol 76.8mg 46% | Sodium 1048.6mg 21% | Total Carbohydrate 57.9g 17% | Dietary Fiber 4.9g | Sugars 10.7g 87% | Protein 43.7g 27% | Vitamin A 244.5µg 19% | Vitamin C 17.1mg

Slow Cooker Beef and Cheese Pasta

Rebecca Total Time: 6 hrs 10 mins | Yield: 8 Servings Beef, noodles, and cheese in one dish! This recipe was made easy with the help of the slow cooker! You… General Recipes Slow Cooker Beef and Cheese Pasta European Print This

Serves: 8

Nutrition facts: 200 calories 7.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c Parmesan cheese, shredded
• 1 tsp dried oregano
• 2 tbsp white sugar
• 2 tbsp Worcestershire sauce
• 2 beef bouillon cubes
• 15 ounces of marinara sauce
• 2 pounds lean ground beef
• 1 medium yellow onion, diced
• 10 ounces frozen spinach, cooked
• Red pepper flakes to taste
• 1 1/2 c Mozzarella cheese, shredded
• 1 tsp dried basil
• 15 ounces stewed tomatoes
• 1 tsp garlic, minced
• Salt and pepper to taste
• 1 tsp Italian seasoning
• 1-pound penne/rigatoni/bow tie pasta, cooked al dente

Instructions

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes \until crumbly and brown. Remove any fat that surfaces. Move the browned beef into a 6-quart slow cooker.

In the same skillet, add garlic and onions. Sauté for a few minutes until aromatic and soft. Transfer them into the slow cooker as well followed by sugar, tomatoes, salt, pepper, marinara sauce, Italian seasoning, oregano, bouillon cubes,

Worcestershire sauce, and red pepper flakes. Give it a good stir to combine.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting.

Refer to the directions provided on the package of the noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.

Put the cooked noodles together with mozzarella cheese and Parmesan cheese into the slow cooker.

Cover and seal the slow cooker once more and cook everything for 30 more minutes.

Stir in the spinach until wilted completely.

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: 10 mins | Total Time: 30 mins | Yield: 4 Servings

Serve this Chinese Chicken and Broccoli over steamed rice, and you have yourself a meal to remember! Ready in just 30 minutes, this recipe is one to try. Enjoy!

Ingredients:

3 tbsp light soy sauce (extra to taste)

1-inch piece of ginger, peeled and chopped

3 tbsp vegetable oil

6 tbsp hot water

6 tbsp honey approximately

1 large head of Broccoli, cut into florets

6 boneless chicken thighs skinless

2 tbsp Hoisin Sauce or oyster sauce for less sweetness

3 cloves garlic, peeled and finely chopped

3 green/spring onions, trimmed and sliced

Directions:

You can either sauté or steam the broccoli. If you are going to sauté it, place a wok on the stove and turn the heat to high.

Add a bit of oil and allow it to become hot. Add the broccoli and sauté for a few minutes. Transfer them onto a clean plate.

In the same wok, add more oil and allow it to become hot.

Add the chicken thighs, then sear each side for a few minutes until they turn brown. Transfer them onto a clean plate as well.

In the same wok, add ginger, garlic, and spring onion. Sauté for about a minute or until aromatic.

Add the chicken thighs back into the skillet together with hot water, soy sauce, and hoisin sauce. Toss everything until well incorporated. Allow the mixture to boil.

Add honey on top, then cover the wok with the lid. Simmer everything for about 10 minutes or until the chicken thighs are done.

Put the sauteed broccoli, then toss until well incorporated with the rest of the ingredients.

Serve right away. Enjoy!

Notes:

Make sure to prepare all the ingredients before you start cooking.

High heat will prevent the ingredients from sticking to the wok.

Feel free to add slurry (cornstarch and water mixture) if you want the sauce to become thick.

Nutrition Facts:

Calories: 408 kcal (20%) | Carbohydrates: 24g (8%) | Protein: 38g (76%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Cholesterol: 161mg (54%) | Sodium: 1087mg (47%) | Potassium: 958mg (27%) | Fiber: 4g (17%) | Sugar: 13g (14%) | Vitamin A: 1075IU (22%) | Vitamin C: 137.8mg (167%) | Calcium: 101mg (10%) | Iron: 3mg (17%)

Chinese Chicken and Broccoli

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 Servings Serve this Chinese Chicken and Broccoli over steamed rice, and you have… General Recipes Chinese Chicken and Broccoli European Print This

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

Nutrition facts: 408 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp light soy sauce (extra to taste)
• 1-inch piece of ginger, peeled and chopped
• 3 tbsp vegetable oil
• 6 tbsp hot water
• 6 tbsp honey approximately
• 1 large head of Broccoli, cut into florets
• 6 boneless chicken thighs skinless
• 2 tbsp Hoisin Sauce or oyster sauce for less sweetness
• 3 cloves garlic, peeled and finely chopped
• 3 green/spring onions, trimmed and slicedv

Instructions

You can either sauté or steam the broccoli. If you are going to sauté it, place a wok on the stove and turn the heat to high.

Add a bit of oil and allow it to become hot. Add the broccoli and sauté for a few minutes. Transfer them onto a clean plate.

In the same wok, add more oil and allow it to become hot.

Add the chicken thighs, then sear each side for a few minutes until they turn brown. Transfer them onto a clean plate as well.

In the same wok, add ginger, garlic, and spring onion. Sauté for about a minute or until aromatic.

Add the chicken thighs back into the skillet together with hot water, soy sauce, and hoisin sauce. Toss everything until well incorporated. Allow the mixture to boil.

Add honey on top, then cover the wok with the lid. Simmer everything for about 10 minutes or until the chicken thighs are done.

Put the sauteed broccoli, then toss until well incorporated with the rest of the ingredients.

Serve right away. Enjoy!

Notes

Make sure to prepare all the ingredients before you start cooking. High heat will prevent the ingredients from sticking to the wok. Feel free to add slurry (cornstarch and water mixture) if you want the sauce to become thick.

Yield: 6 Servings

I am so excited to share this recipe with you today because I know that you are going to love it! This French Onion Beef Casserole is total comfort food for the entire family! With 6 servings, everyone gets to taste how awesome this casserole is! Made with simple ingredients, this casserole is pretty cheap when it comes to cost. Well, you only need 5 basic ingredients for this. I’m pretty sure you already have them! Anyway, surprise everyone with this spectacular casserole! You don’t need to worry about leftovers because there won’t be any. Enjoy!

Ingredients:

2 cans (10.75 oz. each) of condensed cream of mushroom soup

1 (15 oz) jar Lay’s French Onion Dip

1 lb. lean ground beef

1 c French fried onions

10 oz. dried egg noodles

Directions:

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

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

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the egg noodles and cook for a few minutes until done. Drain.

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove and discard any fat that surfaces.

Add the French onion dip and soups into the skillet, then stir to combine. Add the cooked egg noodles, then toss until fully coated with the sauce.

Move the mixture to the prepared pan and spread it evenly. Top everything with the fried onions.

Place the baking pan in the preheated oven and bake the French Onion Beef Casserole for about 25 to 30 minutes. Remove from the oven.

Serve and enjoy!

French Onion Beef Casserole

Rebecca Yield: 6 Servings I am so excited to share this recipe with you today because I know that you are going to love it! This French Onion Beef Casserole is… General Recipes French Onion Beef Casserole European Print This

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cans (10.75 oz. each) of condensed cream of mushroom soup
• 1 (15 oz) jar Lay’s French Onion Dip
• 1 lb. lean ground beef
• 1 c French fried onions
• 10 oz. dried egg noodles

Instructions

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

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

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the egg noodles and cook for a few minutes until done. Drain.

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove and discard any fat that surfaces.

Add the French onion dip and soups into the skillet, then stir to combine. Add the cooked egg noodles, then toss until fully coated with the sauce.

Move the mixture to the prepared pan and spread it evenly. Top everything with the fried onions.

Place the baking pan in the preheated oven and bake the French Onion Beef Casserole for about 25 to 30 minutes. Remove from the oven.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 12 Servings

This Monterey Chicken Spaghetti never fails to make our family dinner extra special! In less than an hour of cooking time and with 12 servings, you will surely have a great time with this dish. Enjoy!

Ingredients:

3 cloves garlic, minced, or one tablespoon of garlic powder

2 10 ounces cans cream of chicken soup

12 ounces spaghetti

2 chicken breasts, cooked and chopped

6 ounces French fried onions, divided, this is equal to one can

10 ounces package of chopped spinach, thawed

1 tsp onion powder

1 Egg, beaten

1/2 c Parmesan cheese, shredded

1 c Monterey Jack Cheese, shredded

1 c sour cream

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the spaghetti and a bit of salt, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

In a mixing bowl, add 1/2 of the fried onions, egg, sour cream, chopped chicken, Parmesan cheese, cheese of chicken soup, onion powder, garlic powder, and Monterey Jack cheese. Stir everything until well incorporated.

Add the cooked spaghetti into the bowl with the chicken mixture, then toss to coat.

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

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

Move the mixture from the bowl into the prepared baking dish and spread it evenly. Cover it with foil.

Place the baking dish in the preheated oven and bake the Monterey Chicken Spaghetti for about 30 minutes.

Remove the foil cover, then scatter the rest of the fried onions on top.

Put the baking dish back in the oven and bake for 5 more minutes or until done.

Remove from the oven and allow it to cool for a few minutes at room temperature.

Serve and enjoy!

Notes:

Make sure to thaw frozen spinach if you are using it.

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

Nutrition Facts:

Calories 339 Calories from Fat 153 Fat 17g26% Saturated Fat 8g50% Cholesterol 59mg20% Sodium 320mg14% Potassium 331mg9% Carbohydrates 29g10% Fiber 2g8% Sugar 2g2% Protein 17g34% Vitamin A 3026IU61% Vitamin C 2mg2% Calcium 182mg18% Iron 1mg6%

Monterey Chicken Spaghetti

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 12 Servings This Monterey Chicken Spaghetti never fails to make our family dinner extra… General Recipes Monterey Chicken Spaghetti European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 339 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves garlic, minced, or one tablespoon of garlic powder
• 2 10 ounces cans cream of chicken soup
• 12 ounces spaghetti
• 2 chicken breasts, cooked and chopped
• 6 ounces French fried onions, divided, this is equal to one can
• 10 ounces package of chopped spinach, thawed
• 1 tsp onion powder
• 1 Egg, beaten
• 1/2 c Parmesan cheese, shredded
• 1 c Monterey Jack Cheese, shredded
• 1 c sour cream

Instructions

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the spaghetti and a bit of salt, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

In a mixing bowl, add 1/2 of the fried onions, egg, sour cream, chopped chicken, Parmesan cheese, cheese of chicken soup, onion powder, garlic powder, and Monterey Jack cheese. Stir everything until well incorporated.

Add the cooked spaghetti into the bowl with the chicken mixture, then toss to coat.

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

Apply cooking spray to the inside of a 9x13-inch baking dish.

Move the mixture from the bowl into the prepared baking dish and spread it evenly. Cover it with foil.

Place the baking dish in the preheated oven and bake the Monterey Chicken Spaghetti for about 30 minutes.

Remove the foil cover, then scatter the rest of the fried onions on top.

Put the baking dish back in the oven and bake for 5 more minutes or until done.

Remove from the oven and allow it to cool for a few minutes at room temperature.

Serve and enjoy!

Notes

Make sure to thaw frozen spinach if you are using it. 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: 10 mins | Total Time: 20 mins | Yield: 6 Servings

This delicious Italian dish is one of my all-time favorites! You can cook it in one pot. All you need are these simple ingredients and you are good to go! A must-try recipe indeed!

Ingredients:

8 oz. (1 c) Chardonnay wine

4 oz. fresh Parmesan cheese, shredded

1 lb. boneless, skinless chicken breasts, cut into 1/2-inch bite-sized pieces

6 cloves garlic, sliced

8 oz. of baby spinach leaves, divided

32 oz. (4 c) reduced-sodium chicken stock

1 large yellow onion, sliced

2 tsp Italian seasoning

1 tsp crushed red pepper flakes

1 c sun-dried tomatoes packed in oil with Italian herbs, drained (about 7 oz.)

1 lb. dry linguine

2 tsp kosher salt

1 tsp fresh ground pepper

Directions:

Place a Dutch oven on the stove, then add chicken, garlic, pasta, 1/2 of the tomatoes, 1/2 of the spinach, crushed red pepper,

Italian seasoning, salt, and pepper. Stir everything until well incorporated.

Turn the heat to medium-high, then add then the wine and chicken stock. Cover the pot with the lid and allow the mixture to boil.

Cook the pasta for about 9 minutes or until firm to bite. Use a tong to toss everything until well combined.

Remove the pot from the heat, then immediately add the cheese and toss until completely melted.

Add the rest of the spinach and toss again until wilted.

Serve right away. Enjoy!

Notes:

Feel free to combine 1/2 tsp dried thyme, 1/2 tsp oregano, 1 tsp rosemary, and 1 tsp dried basil if you do not have Italian seasoning.

You can add more red pepper flakes if you prefer this dish to be spicier.

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

Nutrition Facts:

Calories: 562cal | Carbohydrates: 70g | Protein: 38g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 1303mg | Sugar: 4g | Fiber: 5g | Calcium: 324mg | Iron: 4mg

One Pot Cheesy Chicken Pasta

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 Servings This delicious Italian dish is one of my all-time favorites! You can… General Recipes One Pot Cheesy Chicken Pasta European Print This

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

Nutrition facts: 562 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz. (1 c) Chardonnay wine
• 4 oz. fresh Parmesan cheese, shredded
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch bite-sized pieces
• 6 cloves garlic, sliced
• 8 oz. of baby spinach leaves, divided
• 32 oz. (4 c) reduced-sodium chicken stock
• 1 large yellow onion, sliced
• 2 tsp Italian seasoning
• 1 tsp crushed red pepper flakes
• 1 c sun-dried tomatoes packed in oil with Italian herbs, drained (about 7 oz.)
• 1 lb. dry linguine
• 2 tsp kosher salt
• 1 tsp fresh ground pepper

Instructions

Place a Dutch oven on the stove, then add chicken, garlic, pasta, 1/2 of the tomatoes, 1/2 of the spinach, crushed red pepper,

Italian seasoning, salt, and pepper. Stir everything until well incorporated.

Turn the heat to medium-high, then add then the wine and chicken stock. Cover the pot with the lid and allow the mixture to boil.

Cook the pasta for about 9 minutes or until firm to bite. Use a tong to toss everything until well combined.

Remove the pot from the heat, then immediately add the cheese and toss until completely melted.

Add the rest of the spinach and toss again until wilted.

Serve right away. Enjoy!

Notes

Feel free to combine 1/2 tsp dried thyme, 1/2 tsp oregano, 1 tsp rosemary, and 1 tsp dried basil if you do not have Italian seasoning. You can add more red pepper flakes if you prefer this dish to be spicier. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.