General Recipes

This casserole is the perfect example of simple yet delicious! The cheesy taste in each bite is so difficult to resist! You will surely eat a lot today! This recipe is surely a must-try! Dinner is going to be awesome. Enjoy!

Ingredients:

1 (15-ounce) can of black beans (rinsed and drained)

2 c fresh tomatoes, chopped or 1 (15 ounces) can dice canned tomatoes

8 corn tortillas

¾ c nonfat sour cream

1 (1 ¼-ounce) package of taco seasoning mix

½ c onion (chopped)

1 pound extra lean ground beef (drained or rinsed!)

⅓ c reduced-fat Mexican cheese blend, shredded

1 (15-ounce) can kernel corn (drained)

⅓ of fresh cilantro, chopped, to taste (or less (or more)

¼ c canned jalapeno slices, chopped

Directions:

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. Add the onions and saute for about 3 minutes or until soft. Remove any accumulated grease.

Stir in the taco seasoning, tomatoes, black beans, chilis, and corn until well combined. Cook for 5 more minutes.

Apply cooking spray to the inside of a 12×8-inch baking dish.

Divide each tortilla into two, then lay 8 of them to the bottom of the prepared baking dish overlapping each other.

Add 1/2 of the meat mixture on top of the tortillas followed by sour cream.

Add the rest of the tortillas and meat mixture on top. Cover it with foil.

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

Place the baking dish in the preheated oven and bake the casserole for about 25 minutes or until done.

Remove the casserole from the oven, then scatter the cheese on top. Cover it and let the cheese melt for at least 5 minutes.

Top each serving with your favorite toppings such as black olives, tomatoes, salsa, etc.

Serve and enjoy!

Nutrition Facts:

Serving Size: ⅙th of the pan Calories: 355 Sugar: 8.2 Fat: 5.9 Saturated Fat: 2.2 Carbohydrates: 52.3 Fiber: 10.4 Protein: 26.7

Weight Watcher's Mexican Casserole

Rebecca This casserole is the perfect example of simple yet delicious! The cheesy taste in each bite is so difficult to resist! You will surely eat a lot today! This recipe… General Recipes Weight Watcher’s Mexican Casserole European Print This

Nutrition facts: 355 calories 5.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (15-ounce) can of black beans (rinsed and drained)
• 2 c fresh tomatoes, chopped or 1 (15 ounces) can dice canned tomatoes
• 8 corn tortillas
• ¾ c nonfat sour cream
• 1 (1 ¼-ounce) package of taco seasoning mix
• ½ c onion (chopped)
• 1 pound extra lean ground beef (drained or rinsed!)
• ⅓ c reduced-fat Mexican cheese blend, shredded
• 1 (15-ounce) can kernel corn (drained)
• ⅓ of fresh cilantro, chopped, to taste (or less (or more)
• ¼ c canned jalapeno slices, chopped

Instructions

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. Add the onions and saute for about 3 minutes or until soft. Remove any accumulated grease.

Stir in the taco seasoning, tomatoes, black beans, chilis, and corn until well combined. Cook for 5 more minutes.

Apply cooking spray to the inside of a 12x8-inch baking dish.

Divide each tortilla into two, then lay 8 of them to the bottom of the prepared baking dish overlapping each other.

Add 1/2 of the meat mixture on top of the tortillas followed by sour cream.

Add the rest of the tortillas and meat mixture on top. Cover it with foil.

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

Place the baking dish in the preheated oven and bake the casserole for about 25 minutes or until done.

Remove the casserole from the oven, then scatter the cheese on top. Cover it and let the cheese melt for at least 5 minutes.

Top each serving with your favorite toppings such as black olives, tomatoes, salsa, etc.

Serve and enjoy!

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

In just 30 minutes, you can enjoy this Chicken in Lemon Butter Caper Sauce! Taste perfection in the comfort of your home! This recipe is surely a must-try!

Ingredients:

Chicken:

2 tablespoons grated Parmesan cheese

⅓ c flour

4 boneless, skinless chicken breast halves (or use cutlets)

olive oil

salt and pepper

8 ounces angel hair pasta, cooked and drained

Sauce:

3 tablespoons fresh lemon juice

12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces and divided

1/4 c capers, rinsed

kosher salt

2 tablespoons finely chopped yellow onion

pepper

⅓ c Pinot Grigio wine I used Cavit

2 garlic cloves, minced

Directions:

For the Chicken:

Shape each chicken breast like a book by slicing it horizontally. Wrap it with plastic, then use a meat mallet to gently pound it to about 1/4-inch thick.

In a mixing bowl, add the grated Parmesan cheese, salt, flour, and pepper. Whisk everything until well incorporated.

Sprinkle the mixture on top of the chicken breasts, then toss to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Move them to a clean plate.

For the Sauce:

Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.

Add the onion into the hot pan, then sauté for a few minutes until soft.

Add garlic, then sauté for about a minute or until aromatic.

Add lemon juice and wine, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended and let it boil.

Reduce the heat to medium-low, then simmer the mixture for 5 minutes.

Add butter, then whisk until melted completely. Season with salt and pepper. Add the capers and stir until well combined.

Top each serving of pasta with chicken and sauce. Enjoy!

Notes:

Keep the leftovers in the fridge. Reheat for a few minutes before serving again.

CHICKEN IN LEMON BUTTER CAPER SAUCE

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings In just 30 minutes, you can enjoy this Chicken in Lemon Butter… General Recipes CHICKEN IN LEMON BUTTER CAPER SAUCE European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 2 tablespoons grated Parmesan cheese
• ⅓ c flour
• 4 boneless, skinless chicken breast halves (or use cutlets)
• olive oil
• salt and pepper
• 8 ounces angel hair pasta, cooked and drained
• Sauce:
• 3 tablespoons fresh lemon juice
• 12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces and divided
• 1/4 c capers, rinsed
• kosher salt
• 2 tablespoons finely chopped yellow onion
• pepper
• ⅓ c Pinot Grigio wine I used Cavit
• 2 garlic cloves, minced

Instructions

For the Chicken:

Shape each chicken breast like a book by slicing it horizontally. Wrap it with plastic, then use a meat mallet to gently pound it to about 1/4-inch thick.

In a mixing bowl, add the grated Parmesan cheese, salt, flour, and pepper. Whisk everything until well incorporated.

Sprinkle the mixture on top of the chicken breasts, then toss to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Move them to a clean plate.

For the Sauce:

Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.

Add the onion into the hot pan, then sauté for a few minutes until soft.

Add garlic, then sauté for about a minute or until aromatic.

Add lemon juice and wine, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended and let it boil.

Reduce the heat to medium-low, then simmer the mixture for 5 minutes.

Add butter, then whisk until melted completely. Season with salt and pepper. Add the capers and stir until well combined.

Top each serving of pasta with chicken and sauce. Enjoy!

Notes

Keep the leftovers in the fridge. Reheat for a few minutes before serving again.

Prep Time: 45 mins | Cook Time: 1 hr | Total Time: 1 hr 45 mins | Yield: 4 Servings

Enjoy this Italian dish in the comfort of your home! Chicken and pasta, what’s not to love? Try this recipe now! Try not to eat them all in one sitting!

Ingredients:

Chicken Spiedini:

1/3 c Parmesan cheese, grated

2 cloves garlic, minced

1 c bread crumbs

2 lbs. of chicken breasts, skinless and boneless

2 tsp lemon zest

2 tbsp olive oil

2 tbsp butter

1 tbsp fresh Italian parsley

Amogio Sauce:

1 tbsp basil, chopped

1/2 tsp each salt & pepper

1/2 tsp red chili pepper flakes

1 tbsp parsley

1/2 c butter

1/2 c lemon juice

1 tbsp garlic

1 c olive oil

Directions:

For Chicken Spiedini:

Grate the Parmesan cheese with a Microplane, zest the lemon, then chop the garlic and parsley.

In a mixing bowl, add the chopped garlic, chopped parsley, cheese, lemon zest, and bread crumbs. Stir everything until well incorporated.

Wrap each chicken breast with plastic, then use a meat mallet to gently pound each to about 1/2-inch thick. Slice them into small strips.

In a heat-proof bowl, add butter and let it melt in the microwave. Stir in the olive oil until well incorporated.

Coat each chicken strip with the butter-oil mixture and bread crumbs. Remove excess crumbs by shaking them.

Roll a chicken strip into a ball, then seal it with a skewer. Repeat with the rest.

For the Amogio Sauce:

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

Add salt, pepper, basil, lemon juice, butter, extra-virgin olive oil, garlic, parsley, and red pepper flakes into a saucepan. Stir everything until well incorporated.

Turn the heat to medium and let the mixture boil.

Pour the Amogio Sauce on top of the chicken making sure that they are coated. Bake for 15 minutes.

Flip the chicken and bake the other side for 15 more minutes or until they turn golden brown.

Cook the pasta according to the package instructions. Drain.

Add the sauce over the pasta, then toss to coat

Top each serving of pasta with the chicken. Enjoy!

Chicken Spiedini with Amogio Sauce

Rebecca Prep Time: 45 mins | Cook Time: 1 hr | Total Time: 1 hr 45 mins | Yield: 4 Servings Enjoy this Italian dish in the comfort of your home!… General Recipes Chicken Spiedini with Amogio Sauce European Print This

Serves: 4 Prep Time: 45 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken Spiedini:
• 1/3 c Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 c bread crumbs
• 2 lbs. of chicken breasts, skinless and boneless
• 2 tsp lemon zest
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp fresh Italian parsley
• Amogio Sauce:
• 1 tbsp basil, chopped
• 1/2 tsp each salt & pepper
• 1/2 tsp red chili pepper flakes
• 1 tbsp parsley
• 1/2 c butter
• 1/2 c lemon juice
• 1 tbsp garlic
• 1 c olive oil

Instructions

For Chicken Spiedini:

Grate the Parmesan cheese with a Microplane, zest the lemon, then chop the garlic and parsley.

In a mixing bowl, add the chopped garlic, chopped parsley, cheese, lemon zest, and bread crumbs. Stir everything until well incorporated.

Wrap each chicken breast with plastic, then use a meat mallet to gently pound each to about 1/2-inch thick. Slice them into small strips.

In a heat-proof bowl, add butter and let it melt in the microwave. Stir in the olive oil until well incorporated.

Coat each chicken strip with the butter-oil mixture and bread crumbs. Remove excess crumbs by shaking them.

Roll a chicken strip into a ball, then seal it with a skewer. Repeat with the rest.

For the Amogio Sauce:

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

Add salt, pepper, basil, lemon juice, butter, extra-virgin olive oil, garlic, parsley, and red pepper flakes into a saucepan. Stir everything until well incorporated.

Turn the heat to medium and let the mixture boil.

Pour the Amogio Sauce on top of the chicken making sure that they are coated. Bake for 15 minutes.

Flip the chicken and bake the other side for 15 more minutes or until they turn golden brown.

Cook the pasta according to the package instructions. Drain.

Add the sauce over the pasta, then toss to coat

Top each serving of pasta with the chicken. Enjoy!

Yield: 4 Servings

Everything you would hope for in a quiche is in this dish! I am so excited to share this recipe with you today because I know that you are going to love it! A family of four can enjoy this! Make sure to double the ingredients if you are serving more than that! Gather all the ingredients now, and start prepping. Enjoy!

Ingredients:

½ c shredded cheddar cheese

1 c milk

2 tablespoons sour cream

2 tablespoons taco seasoning

3 large Eggs

½ pound ground beef

1 (9-inch) deep-dish frozen pie crust

½ c salsa

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 a few minutes until crumbly and brown. Remove any fat that surfaces.

Add the taco seasoning and salsa. Stir until well blended and cook for about 2 minutes. Move everything into the prepared crust and spread it evenly.

Scatter the shredded cheddar cheese on top.

In a mixing bowl, add eggs, sour cream, and milk. Whisk everything until well incorporated. Add the mixture on top of the egg mixture layer and spread it evenly.

Place in the preheated oven and bake the quiche for about an hour or until done.

Remove the quiche from the oven and let it cool at room temperature for at least 10 minutes before serving.

Serve warm. Enjoy!

Notes:

You can use ground turkey for this recipe if you like.

Feel free to add veggies such as green pepper, corn, black beans, etc.

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

Make this the night before. Just make sure to refrigerate it until ready to bake.

TACO QUICHE

Rebecca Yield: 4 Servings Everything you would hope for in a quiche is in this dish! I am so excited to share this recipe with you today because I know that… General Recipes TACO QUICHE European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c shredded cheddar cheese
• 1 c milk
• 2 tablespoons sour cream
• 2 tablespoons taco seasoning
• 3 large Eggs
• ½ pound ground beef
• 1 (9-inch) deep-dish frozen pie crust
• ½ c salsa

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 a few minutes until crumbly and brown. Remove any fat that surfaces.

Add the taco seasoning and salsa. Stir until well blended and cook for about 2 minutes. Move everything into the prepared crust and spread it evenly.

Scatter the shredded cheddar cheese on top.

In a mixing bowl, add eggs, sour cream, and milk. Whisk everything until well incorporated. Add the mixture on top of the egg mixture layer and spread it evenly.

Place in the preheated oven and bake the quiche for about an hour or until done.

Remove the quiche from the oven and let it cool at room temperature for at least 10 minutes before serving.

Serve warm. Enjoy!

Notes

You can use ground turkey for this recipe if you like. Feel free to add veggies such as green pepper, corn, black beans, etc. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again. Make this the night before. Just make sure to refrigerate it until ready to bake.

Prep Time: 25 mins | Cook Time: 50 mins | Total Time: 1 hr 15 mins | Yield: 6 Servings

This Lemon Loaf Cake is insanely delicious! It will only take you about an hour to prepare and bake this cake. Don’t wait another minute not knowing how awesome this is. Enjoy!

Ingredients:

Cake Ingredients:

1/2 c vegetable oil

1 1/3 c sugar, divided

1/2 tsp kosher salt

2 tsp baking powder

3 Eggs

1/3 c freshly squeezed lemon juice

1 c plain whole-milk yogurt or sour cream

1/2 tsp pure vanilla extract

1 1/2 c all-purpose flour

2 tsp grated lemon zest or 2 tsp lemon extract

Glaze Ingredients:

2 tbsp freshly squeezed lemon juice

1 c powdered sugar

Directions:

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

Apply cooking spray to the inside of an 8 1/2-inch loaf pan, line it with parchment paper, brush with butter, and coat with flour.

In a mixing bowl, add salt, flour, and baking powder. Whisk everything until well incorporated.

In another mixing bowl, add the yogurt, vanilla, lemon zest, 1 cup of sugar, and eggs. Whisk everything to combine.

Transfer the flour mixture into the bowl with the egg mixture. Whisk to combine. Stir in vegetable oil.

Transfer the batter to the prepared loaf pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 50 minutes or until a toothpick comes out clean after inserting it into the middle.

Meanwhile, add 1/3 cup of lemon juice and the rest of the sugar into a saucepan over medium heat. Stir and simmer for a few minutes. Remove the pan from the stove.

Remove the cake from the oven and let it cool at room temperature. Use a fork to poke small holes over the cake.

Pour the lemon-sugar mixture on top of the cake and spread it evenly, making sure that the small holes are filled. Cool the cake completely before serving.

In a mixing bowl, add lemon juice and powdered sugar. Stir to blend. Pour the mixture on top of the cake and spread it evenly.

Slice the cake into even pieces.

Serve and enjoy!

Note:

Serve the cake with ice cream, fresh strawberries, or whipped cream on top.

Ina Garten's Lemon Loaf Cake

Rebecca Prep Time: 25 mins | Cook Time: 50 mins | Total Time: 1 hr 15 mins | Yield: 6 Servings This Lemon Loaf Cake is insanely delicious! It will only… General Recipes Ina Garten’s Lemon Loaf Cake European Print This

Serves: 6 Prep Time: 25 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cake Ingredients:
• 1/2 c vegetable oil
• 1 1/3 c sugar, divided
• 1/2 tsp kosher salt
• 2 tsp baking powder
• 3 Eggs
• 1/3 c freshly squeezed lemon juice
• 1 c plain whole-milk yogurt or sour cream
• 1/2 tsp pure vanilla extract
• 1 1/2 c all-purpose flour
• 2 tsp grated lemon zest or 2 tsp lemon extract
• Glaze Ingredients:
• 2 tbsp freshly squeezed lemon juice
• 1 c powdered sugar

Instructions

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

Apply cooking spray to the inside of an 8 1/2-inch loaf pan, line it with parchment paper, brush with butter, and coat with flour.

In a mixing bowl, add salt, flour, and baking powder. Whisk everything until well incorporated.

In another mixing bowl, add the yogurt, vanilla, lemon zest, 1 cup of sugar, and eggs. Whisk everything to combine.

Transfer the flour mixture into the bowl with the egg mixture. Whisk to combine. Stir in vegetable oil.

Transfer the batter to the prepared loaf pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 50 minutes or until a toothpick comes out clean after inserting it into the middle.

Meanwhile, add 1/3 cup of lemon juice and the rest of the sugar into a saucepan over medium heat. Stir and simmer for a few minutes. Remove the pan from the stove.

Remove the cake from the oven and let it cool at room temperature. Use a fork to poke small holes over the cake.

Pour the lemon-sugar mixture on top of the cake and spread it evenly, making sure that the small holes are filled. Cool the cake completely before serving.

In a mixing bowl, add lemon juice and powdered sugar. Stir to blend. Pour the mixture on top of the cake and spread it evenly.

Slice the cake into even pieces.

Serve and enjoy!

Notes

Serve the cake with ice cream, fresh strawberries, or whipped cream on top.

Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 6 Servings

The best indeed! This Garlic Baked Pork Tenderloin is a combination of delicious ingredients that you and your loved ones are going to love! You have got to try this recipe!

Ingredients:

1 teaspoon dried basil

2 tablespoons Italian Herb Seasoning Blend

1 teaspoon dried oregano

2 tablespoons extra virgin olive oil

1 teaspoon dried parsley

4 tablespoons butter, sliced into 4-6 pats

½ teaspoon dried sage

1 tablespoon Celtic Sea salt and fresh cracked pepper

1 teaspoon dried thyme

2 pounds pork tenderloin, optional: pre-marinated pork before cooking

2 tablespoons diced garlic

Directions:

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

Line the inside of a baking sheet with foil.

Add basil, garlic, sage, parsley, thyme, and oregano into a mixing bowl. Whisk everything until well incorporated.

Sprinkle salt and pepper over the pork tenderloin to season.

Place a large pan on the stove and turn the heat to medium. Add oil and allow it to become hot. Add the tenderloin, then sear for a few minutes until all sides turn brown. Move them to the prepared baking sheet.

Sprinkle the herbs on top of the tenderloin, then toss to coat. Top with pats of butter and wrap it with foil.

Place the baking sheet in the preheated oven and bake the tenderloin for 25 minutes or until done.

Remove from the oven and slice it into even pieces.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Amount Per Serving: Calories279 Total Fat15g Saturated Fat6g Trans Fat0g Unsaturated Fat8g Cholesterol107mg Sodium438mg Carbohydrates1g Fiber0g Sugar0g Protein33g

THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER

Rebecca Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 6 Servings The best indeed! This Garlic Baked Pork Tenderloin is a combination of… General Recipes THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 279 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 teaspoon dried basil
• 2 tablespoons Italian Herb Seasoning Blend
• 1 teaspoon dried oregano
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried parsley
• 4 tablespoons butter, sliced into 4-6 pats
• ½ teaspoon dried sage
• 1 tablespoon Celtic Sea salt and fresh cracked pepper
• 1 teaspoon dried thyme
• 2 pounds pork tenderloin, optional: pre-marinated pork before cooking
• 2 tablespoons diced garlic

Instructions

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

Line the inside of a baking sheet with foil.

Add basil, garlic, sage, parsley, thyme, and oregano into a mixing bowl. Whisk everything until well incorporated.

Sprinkle salt and pepper over the pork tenderloin to season.

Place a large pan on the stove and turn the heat to medium. Add oil and allow it to become hot. Add the tenderloin, then sear for a few minutes until all sides turn brown. Move them to the prepared baking sheet.

Sprinkle the herbs on top of the tenderloin, then toss to coat. Top with pats of butter and wrap it with foil.

Place the baking sheet in the preheated oven and bake the tenderloin for 25 minutes or until done.

Remove from the oven and slice it into even pieces.

Serve and enjoy!

Notes

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

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 6 Servings

If you want an easy and delicious dish to serve for dinner, then this is one to try! This Parmesan Chicken Bake will surely be a hit! It is made from basic ingredients that I’m pretty sure you already have. Try it now, and surprise everyone with the perfect dinner. Enjoy!

Ingredients:

1 cup light mayonnaise or Greek yogurt (I have done 1/2 of each as well)

1/2 teaspoon pepper

1/2 cup fresh Parmesan cheese, plus more for the top

1 teaspoon garlic powder

1 1/2 teaspoons seasoning salt (Not regular table salt)

6 boneless, skinless chicken breasts

Directions:

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

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

Place the chicken breasts into the prepared pan and arrange them in a single layer.

In a mixing bowl, add the salt, pepper, cheese, mayonnaise, and garlic powder. Whisk everything until well incorporated.

Top each chicken breast with the mixture, followed by Parmesan cheese.

Place the pan in the preheated oven and bake the Parmesan Chicken for about 45 minutes or until done.

Remove from the oven.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes in the microwave before serving again. I like it even more when reheated!

Feel free to add veggies to the pan if you prefer.

You can also add marinara sauce and buttered Panko breadcrumbs if you like.

I highly recommend serving this over pasta or rice!

Garnish with freshly chopped basil or Italian parsley.

Nutrition Facts:

Serving Size: 1 chicken breast, Calories: 500 | Sugar: 0g | Sodium: 953 mg | Fat: 22 g | Saturated Fat: 4 g | Unsaturated Fat: 10 g | Trans Fat: 0 g | Carbohydrates: 3 g | Fiber: 0 g | Protein: 70 g | Cholesterol: 193 mg

Parmesan Chicken Bake Recipe

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 6 Servings If you want an easy and delicious dish to serve for dinner,… General Recipes Parmesan Chicken Bake Recipe European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 500 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup light mayonnaise or Greek yogurt (I have done 1/2 of each as well)
• 1/2 teaspoon pepper
• 1/2 cup fresh Parmesan cheese, plus more for the top
• 1 teaspoon garlic powder
• 1 1/2 teaspoons seasoning salt (Not regular table salt)
• 6 boneless, skinless chicken breasts

Instructions

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

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

Place the chicken breasts into the prepared pan and arrange them in a single layer.

In a mixing bowl, add the salt, pepper, cheese, mayonnaise, and garlic powder. Whisk everything until well incorporated.

Top each chicken breast with the mixture, followed by Parmesan cheese.

Place the pan in the preheated oven and bake the Parmesan Chicken for about 45 minutes or until done.

Remove from the oven.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes in the microwave before serving again. I like it even more when reheated! Feel free to add veggies to the pan if you prefer. You can also add marinara sauce and buttered Panko breadcrumbs if you like. I highly recommend serving this over pasta or rice! Garnish with freshly chopped basil or Italian parsley.

Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Yield: 4 Servings

This French Onion Chicken is total comfort food for the whole family! Enjoy the delicious flavors in this dish. In almost 2 hours, it is ready for serving!

Ingredients:

1 tsp thyme, chopped

1 cup gruyere, grated

1 tbsp olive oil

salt and pepper to taste

1 lb. chicken breasts or thighs (optionally boneless and skinless)

2 lbs. onions, sliced

3 tbsp butter

2 tbsp flour

2 cloves garlic, chopped

2 tbsp Dijon mustard

1 tbsp balsamic vinegar

2 c beef broth or chicken broth

Directions:

Place a pan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onions and saute for about 3 minutes or until soft.

Add garlic, thyme, and flour. Whisk and cook for about a minute or until aromatic.

Pour in 1/2 of the broth, then deglaze the pan by scraping the bottom. Stir to combine and allow it to boil.

Turn the heat down to low, then simmer the mixture for 5 minutes.

Add oil to another pan over medium-high heat and allow it to become hot.

Sprinkle salt and pepper over the chicken thighs, then rub each to coat. Put them into the pan and sear each side for 4 minutes or until nicely brown.

Pour in the rest of the broth and stir to combine.

Stir in the mustard and balsamic vinegar until well incorporated. Simmer for about 5 minutes.

Add the onions to a heat-proof pan and spread them evenly. Lay the chicken over the onions followed by the broth. Cover the pan with foil.

Place the pan in the preheated oven and bake the dish for about 20 minutes.

Remove the cover, then top with cheese and bake for another 4 minutes or until the top turns golden brown.

Serve and enjoy!

Nutrition Facts:

Calories 473, Fat 23.7g (Saturated 11.3g, Trans 0g), Cholesterol 118mg, Sodium 708mg, Carbs 29.5g (Fiber 5.4g, Sugars 10g), Protein 40.6g

French Onion Chicken

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Yield: 4 Servings This French Onion Chicken is total comfort food… General Recipes French Onion Chicken European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 1 hr 35 mins 1 hr 35 mins

Nutrition facts: 473 calories 23.7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp thyme, chopped
• 1 cup gruyere, grated
• 1 tbsp olive oil
• salt and pepper to taste
• 1 lb. chicken breasts or thighs (optionally boneless and skinless)
• 2 lbs. onions, sliced
• 3 tbsp butter
• 2 tbsp flour
• 2 cloves garlic, chopped
• 2 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 2 c beef broth or chicken broth

Instructions

Place a pan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onions and saute for about 3 minutes or until soft.

Add garlic, thyme, and flour. Whisk and cook for about a minute or until aromatic.

Pour in 1/2 of the broth, then deglaze the pan by scraping the bottom. Stir to combine and allow it to boil.

Turn the heat down to low, then simmer the mixture for 5 minutes.

Add oil to another pan over medium-high heat and allow it to become hot.

Sprinkle salt and pepper over the chicken thighs, then rub each to coat. Put them into the pan and sear each side for 4 minutes or until nicely brown.

Pour in the rest of the broth and stir to combine.

Stir in the mustard and balsamic vinegar until well incorporated. Simmer for about 5 minutes.

Add the onions to a heat-proof pan and spread them evenly. Lay the chicken over the onions followed by the broth. Cover the pan with foil.

Place the pan in the preheated oven and bake the dish for about 20 minutes.

Remove the cover, then top with cheese and bake for another 4 minutes or until the top turns golden brown.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings

Enjoy homemade pizza like never before! This Chicken Bacon Ranch Pizza is ready in just half an hour! From the dough to the melted cheese on top, everything about this is spectacular! Dinner with your loved ones is going to be awesome! Try this recipe now!

Ingredients:

3 c (340g) shredded mozzarella cheese

1½ c (200g) chopped cooked chicken

1 lb (550g) homemade pizza dough or store-bought

4 strips bacon, cooked and crumbled

⅔ c (155ml) ranch dressing

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Sprinkle flour onto a flat surface, then place the dough on it. Unroll it to about a 15-inch round shape. Put it onto a pizza pan.

Add the Ranch dressing over the dough and spread it evenly. Scatter the shredded mozzarella cheese on top.

Add the chopped chicken and crumbled bacon on top of the cheese.

Place the pan in the preheated oven and bake the Chicken Bacon Ranch Pizza for about 15 minutes or until the top turns golden brown.

Remove from the oven and let it rest for a few minutes before serving.

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.

You can use your preferred type of Ranch for this recipe.

Feel free to use your preferred type of cheese as well.

Feel free to use any part of the chicken for this recipe. If you have leftover chicken, that would be perfect!

I like to serve this with one of these things:

Cheesy Breadsticks

Salad with Homemade Buttermilk Ranch

Simple Caesar Salad

Fresh fruit slices

Nutrition Facts:

Calories 364 | Calories from Fat 175 | Fat 19.4g30% | Saturated Fat 4.7g29% | Cholesterol 62mg21% | Sodium 881mg38% | Potassium 143mg4% | Carbohydrates 28g9% | Fiber 1g4% | Sugar 1.3g1% | Protein 17.5g35% | Vitamin C 1mg1% | Calcium 119mg12% | Iron 3mg17%

Chicken Bacon Ranch Pizza

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings Enjoy homemade pizza like never before! This Chicken Bacon Ranch Pizza is… General Recipes Chicken Bacon Ranch Pizza European Print This

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

Nutrition facts: 364 calories 19.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c (340g) shredded mozzarella cheese
• 1½ c (200g) chopped cooked chicken
• 1 lb (550g) homemade pizza dough or store-bought
• 4 strips bacon, cooked and crumbled
• ⅔ c (155ml) ranch dressing

Instructions

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Sprinkle flour onto a flat surface, then place the dough on it. Unroll it to about a 15-inch round shape. Put it onto a pizza pan.

Add the Ranch dressing over the dough and spread it evenly. Scatter the shredded mozzarella cheese on top.

Add the chopped chicken and crumbled bacon on top of the cheese.

Place the pan in the preheated oven and bake the Chicken Bacon Ranch Pizza for about 15 minutes or until the top turns golden brown.

Remove from the oven and let it rest for a few minutes before serving.

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. You can use your preferred type of Ranch for this recipe. Feel free to use your preferred type of cheese as well. Feel free to use any part of the chicken for this recipe. If you have leftover chicken, that would be perfect! I like to serve this with one of these things: Cheesy Breadsticks Salad with Homemade Buttermilk Ranch Simple Caesar Salad Fresh fruit slices

Prep Time: 20 mins | Total Time: 20 mins | Yield: 12 Servings

You don’t need an oven to make this Oreo Cheesecake! Refrigerate it until ready for serving, and you are good to go! It will only take you 20 minutes to make this delicious dessert! You only need 6 ingredients for this recipe. Try it now! You will be so glad that you did. Enjoy!

Ingredients:

1 1/4 c heavy whipping cream divided

1/2 c white chocolate chips

1 1/2 c powdered sugar

1/4 c melted butter

50 Oreo cookies (2 300g packages) divided

24 ounces cream cheese (3 250g/8 ounces packages)

Directions:

For the Crust:

In a food processor, add 1 package of Oreo cookies and melted butter. Pulse a few times until well incorporated.

Transfer the mixture into a 9-inch springform pan and spread it evenly. Press the sides and bottom to stay the mixture intact.

For the Filling:

Add 1/4 cup of cream and white chocolate chips into a heat-proof bowl. Beat until well incorporated.

Put the bowl in the microwave and heat until the chocolate chips are melted completely.

Remove and stir until the texture becomes smooth.

Add the cream cheese into a large mixing bowl, then beat until smooth. Stir in the melted chocolate and powdered sugar until well incorporated.

Add the rest of the cream and beat again until well blended.

Add the Oreo cookies except 5 into a resealable bag. Seal the bag and crush the Oreos. Transfer it to the bowl with the cheesecake filling.

Pour on top of the crust and spread it evenly. Make sure to cover the top. Cover it with plastic and refrigerate for about 5 hours or overnight.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge.

Nutrition Facts:

Calories: 646cal | Carbohydrates: 57g | Protein: 7g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 462mg | Potassium: 225mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1245IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 4.6mg

No Bake Oreo Cheesecake

Rebecca Prep Time: 20 mins | Total Time: 20 mins | Yield: 12 Servings You don’t need an oven to make this Oreo Cheesecake! Refrigerate it until ready for serving, and… General Recipes No Bake Oreo Cheesecake European Print This

Serves: 12 Prep Time: 20 mins

Nutrition facts: 646 calories 44 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 c heavy whipping cream divided
• 1/2 c white chocolate chips
• 1 1/2 c powdered sugar
• 1/4 c melted butter
• 50 Oreo cookies (2 300g packages) divided
• 24 ounces cream cheese (3 250g/8 ounces packages)

Instructions

For the Crust:

In a food processor, add 1 package of Oreo cookies and melted butter. Pulse a few times until well incorporated.

Transfer the mixture into a 9-inch springform pan and spread it evenly. Press the sides and bottom to stay the mixture intact.

For the Filling:

Add 1/4 cup of cream and white chocolate chips into a heat-proof bowl. Beat until well incorporated.

Put the bowl in the microwave and heat until the chocolate chips are melted completely.

Remove and stir until the texture becomes smooth.

Add the cream cheese into a large mixing bowl, then beat until smooth. Stir in the melted chocolate and powdered sugar until well incorporated.

Add the rest of the cream and beat again until well blended.

Add the Oreo cookies except 5 into a resealable bag. Seal the bag and crush the Oreos. Transfer it to the bowl with the cheesecake filling.

Pour on top of the crust and spread it evenly. Make sure to cover the top. Cover it with plastic and refrigerate for about 5 hours or overnight.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge.