General Recipes

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings

This Taco Spaghetti is total comfort food! I am so excited to share this recipe with you today because I know that you are going to love it! The cheesy and meaty taste of this dish is simply the best. Enjoy!

Ingredients:

1 (10.5 ounces) can cream of chicken soup

1½ c shredded cheddar cheese

⅔ c water

8 ounces spaghetti

1 (8 ounces) package of Velveeta cheese, cubed

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

1¼ lbs. lean ground beef or ground turkey

1 (1-ounce) package of taco seasoning

Directions:

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

Apply cooking spray to the inside of a 9×9-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 pasta and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

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 water and the taco seasoning, then stir until well incorporated and cook for 5 more minutes.

Turn the heat down to low, then add the Rotel tomatoes, soup, and Velveeta. Stir everything until well blended. Make sure that the cheese has melted completely.

Remove from the heat, then scatter the cheddar cheese on top.

Place it in preheated oven and bake for about 30 minutes or until done.

Remove the Taco Spaghetti 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.

TACO SPAGHETTI

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings This Taco Spaghetti is total comfort food! I am so excited to… General Recipes TACO SPAGHETTI European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (10.5 ounces) can cream of chicken soup
• 1½ c shredded cheddar cheese
• ⅔ c water
• 8 ounces spaghetti
• 1 (8 ounces) package of Velveeta cheese, cubed
• 1 (10 ounces) can Rotel diced tomatoes and green chilies undrained
• 1¼ lbs. lean ground beef or ground turkey
• 1 (1-ounce) package of taco seasoning

Instructions

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

Apply cooking spray to the inside of a 9x9-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 pasta and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

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 water and the taco seasoning, then stir until well incorporated and cook for 5 more minutes.

Turn the heat down to low, then add the Rotel tomatoes, soup, and Velveeta. Stir everything until well blended. Make sure that the cheese has melted completely.

Remove from the heat, then scatter the cheddar cheese on top.

Place it in preheated oven and bake for about 30 minutes or until done.

Remove the Taco Spaghetti 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.

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 8 Servings

Layer after layer of delicious flavors, this Beef Enchilada Casserole is surely a hit! Ready in less than an hour, you will be so glad that you gave this recipe a try. Enjoy!

Ingredients:

Enchilada Ingredients

12 soft corn tortillas, street taco size/individual taco size.

1 15 oz. can of black beans, drained and rinsed

1 pound ground beef

1.5 tsp cumin

½ tsp garlic powder

1 10 oz. can of red enchilada sauce

3 c shredded cheese, (I recommend the Mexican blend)

1 tbsp chili powder

1 12 oz. package of frozen whole kernel corn or canned corn, drained

1 16 oz. can of refried beans

¾ tsp salt

1 14.5 oz. petite diced tomatoes, undrained

Homemade Red Enchilada Sauce

6 oz. tomato sauce

1.5 c water

¼ c salsa

¼ tsp cumin, ground

1 tbsp olive oil

2.5 tsp chili powder

2 cloves garlic, minced

1 tsp parsley, dried

½ tsp oregano, dried

½ tsp basil, dried

⅛ tsp black pepper

⅛ tsp salt

Directions:

For Beef Enchilada Casserole:

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.

Add 1/2 of the enchilada sauce into a baking dish and spread it to the bottom.

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

Add 1/2 of the refried beans over 6 corn tortillas and spread it evenly. Place them into the baking dish over the sauce overlapping each other.

In a mixing bowl, add the browned beef, black beans, salt, pepper, spices, undrained tomatoes, corn, and the rest of the enchilada sauce. Stir everything until well incorporated.

Add 1/2 of the mixture on top of the corn tortillas and spread it evenly followed by 1 cup of cheese. Repeat the process until everything is arranged in layers ending with cheese.

Place the baking dish in the preheated oven and bake the casserole for about 35 minutes or until done.

Remove from the oven and allow it to rest for at least 5 minutes at room temperature.

Serve with sour cream, shredded lettuce, or avocado. Enjoy!

For the Gluten-Free Red Enchilada Sauce:

Place a saucepan on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add garlic and sauté for about a minute or until aromatic. Add salt, pepper, basil, oregano, chili powder, tomato sauce, parsley, salsa, and cumin. Stir everything until well blended. Add water and stir again. Allow the mixture to boil.

Turn the heat down to low, then simmer the sauce for about 15 to 20 minutes.

Notes:

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.

Nutrition Facts:

Calories: 379 kcal | Carbohydrates: 22g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 835mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 2mg | Calcium: 542mg | Iron: 3mg

Beef Enchilada Casserole Recipe

Rebecca Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 8 Servings Layer after layer of delicious flavors, this Beef Enchilada Casserole is surely… General Recipes Beef Enchilada Casserole Recipe European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 379 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Enchilada Ingredients
• 12 soft corn tortillas, street taco size/individual taco size.
• 1 15 oz. can of black beans, drained and rinsed
• 1 pound ground beef
• 1.5 tsp cumin
• ½ tsp garlic powder
• 1 10 oz. can of red enchilada sauce
• 3 c shredded cheese, (I recommend the Mexican blend)
• 1 tbsp chili powder
• 1 12 oz. package of frozen whole kernel corn or canned corn, drained
• 1 16 oz. can of refried beans
• ¾ tsp salt
• 1 14.5 oz. petite diced tomatoes, undrained
• Homemade Red Enchilada Sauce
• 6 oz. tomato sauce
• 1.5 c water
• ¼ c salsa
• ¼ tsp cumin, ground
• 1 tbsp olive oil
• 2.5 tsp chili powder
• 2 cloves garlic, minced
• 1 tsp parsley, dried
• ½ tsp oregano, dried
• ½ tsp basil, dried
• ⅛ tsp black pepper
• ⅛ tsp salt

Instructions

For Beef Enchilada Casserole:

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.

Add 1/2 of the enchilada sauce into a baking dish and spread it to the bottom.

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

Add 1/2 of the refried beans over 6 corn tortillas and spread it evenly. Place them into the baking dish over the sauce overlapping each other.

In a mixing bowl, add the browned beef, black beans, salt, pepper, spices, undrained tomatoes, corn, and the rest of the enchilada sauce. Stir everything until well incorporated.

Add 1/2 of the mixture on top of the corn tortillas and spread it evenly followed by 1 cup of cheese. Repeat the process until everything is arranged in layers ending with cheese.

Place the baking dish in the preheated oven and bake the casserole for about 35 minutes or until done.

Remove from the oven and allow it to rest for at least 5 minutes at room temperature.

Serve with sour cream, shredded lettuce, or avocado. Enjoy!

For the Gluten-Free Red Enchilada Sauce:

Place a saucepan on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add garlic and sauté for about a minute or until aromatic. Add salt, pepper, basil, oregano, chili powder, tomato sauce, parsley, salsa, and cumin. Stir everything until well blended. Add water and stir again. Allow the mixture to boil.

Turn the heat down to low, then simmer the sauce for about 15 to 20 minutes.

Notes

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.

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 4 Servings

Baked to perfection, these Potato Wedges are super legit! Serve them with your favorite dipping sauces, and you have yourself something to remember! This recipe can yield up to 4 servings. Make sure to double the recipe if you are serving more than that. Enjoy!

Ingredients:

3 tbsp olive oil

½ tsp freshly ground black pepper

4-6 russet potatoes

½ tsp paprika

2 tsp onion powder

1 tsp salt

2 tsp garlic powder

Directions:

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

Line the inside of a rimmed baking sheet with parchment paper. (Feel free to apply cooking spray instead)

Slice each potato into two, then cut each slice into 4 to 6 pieces. Put them into a large mixing bowl. Add enough water to submerge them. Soak the potatoes for about 15 minutes to 1 hour. Drain and use paper towels to pat them dry.

In a large ziplock bag, add the potato slices.

Add paprika, salt, pepper, garlic powder, and onion powder into a mixing bowl. Whisk everything until well incorporated.

Add the spices together with olive oil inside the bag with the potato slices. Seal the bag and shake it until the potatoes are fully coated with the spices and oil.

Remove the potato slices from the bag and place them onto the baking sheet. Make sure to leave a small space between each potato.

Place the baking sheet in the preheated oven and bake the potatoes for about half an hour. Turn them over and bake for 30 more minutes or until done.

Remove from the oven and allow the Potato Wedges to rest for a few minutes before serving.

Serve warm with your preferred dipping sauce. Enjoy!

Nutrition Facts:

Calories: 271 kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 916mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 12.4mg | Calcium: 32mg | Iron: 2mg

Potato Wedges

Rebecca Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 4 Servings Baked to perfection, these Potato Wedges are super legit! Serve… General Recipes Potato Wedges European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 271 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp olive oil
• ½ tsp freshly ground black pepper
• 4-6 russet potatoes
• ½ tsp paprika
• 2 tsp onion powder
• 1 tsp salt
• 2 tsp garlic powder

Instructions

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

Line the inside of a rimmed baking sheet with parchment paper. (Feel free to apply cooking spray instead)

Slice each potato into two, then cut each slice into 4 to 6 pieces. Put them into a large mixing bowl. Add enough water to submerge them. Soak the potatoes for about 15 minutes to 1 hour. Drain and use paper towels to pat them dry.

In a large ziplock bag, add the potato slices.

Add paprika, salt, pepper, garlic powder, and onion powder into a mixing bowl. Whisk everything until well incorporated.

Add the spices together with olive oil inside the bag with the potato slices. Seal the bag and shake it until the potatoes are fully coated with the spices and oil.

Remove the potato slices from the bag and place them onto the baking sheet. Make sure to leave a small space between each potato.

Place the baking sheet in the preheated oven and bake the potatoes for about half an hour. Turn them over and bake for 30 more minutes or until done.

Remove from the oven and allow the Potato Wedges to rest for a few minutes before serving.

Serve warm with your preferred dipping sauce. Enjoy!

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 8 Servings

If you are looking for a new and easy recipe to try for dessert today, then this is one to try! These Muddy Buddies are surely a must-try! The combination of all the ingredients complements very well with each other to make such delicious treats! It will only take you about 15 minutes to make them. Enjoy!

Ingredients:

4 tbsp salted butter, or add a pinch of salt if using unsalted butter

1 tsp vanilla extract

8 c Chex cereal (rice Chex, corn Chex, or a combination)

3/4 c creamy peanut butter

1 1/2 c semisweet chocolate chips

2 c powdered sugar

Directions:

Prepare the cereal by measuring it into a large mixing bowl.

Split the powdered sugar into two, then put them inside two individual resealable bags.

Place a saucepan on the stove and turn the heat to medium-low, add peanut butter, chocolate chips, salt, and butter. Stir until well blended. Make sure that everything is completely melted.

Remove the pan from the stove, then add the vanilla extract. Stir until well incorporated.

Transfer the mixture on top of the cereals into the mixing bowl. Toss everything until completely coated. Let them cool at room temperature.

Split the cereals into two, then put them inside the resealable bags. Seal the bag and shake it to combine.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them on your counter. They can last up to 7 days or 2 months in the freezer.

Feel free to use a container with a cover if you do not have a resealable bag.

You can add these things if you prefer.

Any small color candies

Reese’s pieces

Cookies and Cream, Muddy Buddies

Mini chocolate chips

Reese’s peanut butter cups

Nutrition Facts:

Calories: 720 kcal | Carbohydrates: 103g | Protein: 14g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 17mg | Sodium: 518mg | Potassium: 577mg | Fiber: 12g | Sugar: 50g | Vitamin A: 851IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 22mg

Muddy Buddies

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 8 Servings If you are looking for a new and easy recipe to try… General Recipes Muddy Buddies European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 720 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp salted butter, or add a pinch of salt if using unsalted butter
• 1 tsp vanilla extract
• 8 c Chex cereal (rice Chex, corn Chex, or a combination)
• 3/4 c creamy peanut butter
• 1 1/2 c semisweet chocolate chips
• 2 c powdered sugar

Instructions

Prepare the cereal by measuring it into a large mixing bowl.

Split the powdered sugar into two, then put them inside two individual resealable bags.

Place a saucepan on the stove and turn the heat to medium-low, add peanut butter, chocolate chips, salt, and butter. Stir until well blended. Make sure that everything is completely melted.

Remove the pan from the stove, then add the vanilla extract. Stir until well incorporated.

Transfer the mixture on top of the cereals into the mixing bowl. Toss everything until completely coated. Let them cool at room temperature.

Split the cereals into two, then put them inside the resealable bags. Seal the bag and shake it to combine.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them on your counter. They can last up to 7 days or 2 months in the freezer. Feel free to use a container with a cover if you do not have a resealable bag. You can add these things if you prefer. Any small color candies Reese’s pieces Cookies and Cream, Muddy Buddies Mini chocolate chips Reese’s peanut butter cups

These Easy Cinnamon Sugar Pecans have always been a part of my life since forever! I remember my grandma used to make these heavenly treats all the time! I am so grateful to her for this recipe because now, I get to share it with you! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go! The best thing about these is that they are perfect to eat pretty much any time of the day! The incredible flavors of these cinnamon-coated pecans are very addicting! It is so hard not to fall in love with them after one bite. Enjoy!

Ingredients:

1 Egg white

2 teaspoons water

1 lb. pecans (and/or almonds)

2 teaspoons vanilla extract

1 tablespoon ground cinnamon

1/2 teaspoon salt (or your preference)

1 c sugar

Directions:

Prepare the oven and preheat it to 250 degrees F.

Line the inside of a baking sheet with parchment paper.

In a large resealable bag, add salt, sugar, and cinnamon. Seal the bag and shake it to combine.

In a mixing bowl, add water, egg white, and vanilla. Whisk everything until well incorporated.

Stir the pecans into the bowl with the egg white mixture until well incorporated.

Transfer the mixture into the bag with the sugar mixture. Seal the bag and shake it until everything is well-coated.

Transfer coated pecans onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the pecans for about an hour. Make sure to stir every 15 minutes to evenly cook all sides.

Remove from oven and allow them to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Easy Cinnamon Sugar Pecans

Rebecca These Easy Cinnamon Sugar Pecans have always been a part of my life since forever! I remember my grandma used to make these heavenly treats all the time! I am… General Recipes Easy Cinnamon Sugar Pecans European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Egg white
• 2 teaspoons water
• 1 lb. pecans (and/or almonds)
• 2 teaspoons vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt (or your preference)
• 1 c sugar

Instructions

Prepare the oven and preheat it to 250 degrees F.

Line the inside of a baking sheet with parchment paper.

In a large resealable bag, add salt, sugar, and cinnamon. Seal the bag and shake it to combine.

In a mixing bowl, add water, egg white, and vanilla. Whisk everything until well incorporated.

Stir the pecans into the bowl with the egg white mixture until well incorporated.

Transfer the mixture into the bag with the sugar mixture. Seal the bag and shake it until everything is well-coated.

Transfer coated pecans onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the pecans for about an hour. Make sure to stir every 15 minutes to evenly cook all sides.

Remove from oven and allow them to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 to 5 Servings

Topped with a cheese mixture, everyone is surely going to love this dish! This is just mac and cheese, but with a twist! Try it now!

Ingredients:

For the pasta:

2 c fresh spinach

10 oz. rigatoni cavatappi or pasta of your choice

For the pumpkin cheese sauce:

1/4 c all-purpose flour

A pinch of cinnamon

1 c Libby’s 100% Pure Pumpkin Puree

½ c gruyere cheese

2 cloves garlic, minced

½ c white cheddar cheese, grated

2 tablespoons butter

2 c non-dairy milk or milk of your choice

freshly ground black pepper

A pinch of nutmeg

3/4 teaspoon salt, plus more to taste

For the topping:

1 tbsp melted butter

2 tablespoons walnuts, roughly chopped

2 c panko breadcrumbs

Directions:

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

Place a saucepan on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.

Add the garlic into the pan, then sauté for about a minute or just until aromatic. Whisk in a bit of flour.

Gradually add the milk and whisk every addition until well incorporated. Allow the mixture to boil.

Turn the heat down to low, then simmer it for a few minutes until the texture becomes thick.

Remove the pan from the heat, then immediately add salt, pepper, gruyere, and cheddar cheese. Stir everything until well blended.

Add the pumpkin puree, then stir again until well blended.

Add spinach together with the noodles into the pan with the sauce, then toss to coat. Transfer everything to a 9×9-inch baking dish and spread it evenly.

Add melted butter, bread crumbs, and walnuts into a mixing bowl. Scatter the mixture over the pasta mixture.

Place it in the preheated oven and bake for 25 minutes or until the top turns golden brown. Remove from the oven.

Serve and enjoy!

Baked White Cheddar Pumpkin Mac and Cheese

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 to 5 Servings Topped with a cheese mixture, everyone is surely going to… General Recipes Baked White Cheddar Pumpkin Mac and Cheese European Print This

Serves: 4-5 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the pasta:
• 2 c fresh spinach
• 10 oz. rigatoni cavatappi or pasta of your choice
• For the pumpkin cheese sauce:
• 1/4 c all-purpose flour
• A pinch of cinnamon
• 1 c Libby’s 100% Pure Pumpkin Puree
• ½ c gruyere cheese
• 2 cloves garlic, minced
• ½ c white cheddar cheese, grated
• 2 tablespoons butter
• 2 c non-dairy milk or milk of your choice
• freshly ground black pepper
• A pinch of nutmeg
• 3/4 teaspoon salt, plus more to taste
• For the topping:
• 1 tbsp melted butter
• 2 tablespoons walnuts, roughly chopped
• 2 c panko breadcrumbs

Instructions

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

Place a saucepan on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.

Add the garlic into the pan, then sauté for about a minute or just until aromatic. Whisk in a bit of flour.

Gradually add the milk and whisk every addition until well incorporated. Allow the mixture to boil.

Turn the heat down to low, then simmer it for a few minutes until the texture becomes thick.

Remove the pan from the heat, then immediately add salt, pepper, gruyere, and cheddar cheese. Stir everything until well blended.

Add the pumpkin puree, then stir again until well blended.

Add spinach together with the noodles into the pan with the sauce, then toss to coat. Transfer everything to a 9x9-inch baking dish and spread it evenly.

Add melted butter, bread crumbs, and walnuts into a mixing bowl. Scatter the mixture over the pasta mixture.

Place it in the preheated oven and bake for 25 minutes or until the top turns golden brown. Remove from the oven.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 8 Servings

Total comfort food, this Roasted Tomato Basil Soup is one to try! Enjoy this with some mini croutons on top. It is simply the best! This soup is loaded with incredible flavors. From the roasted tomatoes to the herbs, everything about this is very addicting. Enjoy!

Ingredients:

1 28-ounce can of San Marzano tomatoes, crushed

1 c basil, fresh, roughly chopped

1 tablespoon sugar

9 Roma tomatoes, sliced lengthwise

2 c chicken stock

2/3 c heavy cream

3 tablespoons extra virgin olive oil

4 garlic cloves, minced

1 tablespoon fresh thyme, minced

2 tablespoons unsalted butter

1 yellow onion, diced

1 teaspoon Kosher salt

½ teaspoon ground black pepper

Directions:

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

Add the tomato slices to the bottom of a baking sheet. Drizzle olive oil on top of them. Season them with salt and pepper.

Place the baking sheet in the preheated oven and roast the tomatoes for about an hour.

Remove the tomatoes from the oven and set them aside until ready to use.

Place a large pot on the stove and turn the heat to medium-high. Add 2 tablespoons of oil and allow it to become hot.

Add the onion into the pot, then sauté for 5 minutes or until soft.

Add the garlic and thyme, then sauté for a minute or until aromatic. Sprinkle salt and pepper to taste.

Turn the heat down to low, then add sugar, crushed tomatoes, and basil. Cover it with the lid, then cook for 10 minutes.

Add the roasted tomatoes and stock, then cook for 30 more minutes. Make sure to stir from time to time.

Puree the soup with an immersion blender. Put it back into the pot together with the cream. Stir until well blended.

For the Mini Croutons:

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

Slice the bread into small cuts, then drizzle with a bit of oil followed by the basil and garlic. Place them onto a baking tray.

Place the tray in the preheated oven and bake the croutons for 7 minutes or until done.

Serve them over the soup. Enjoy!

Notes:

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

Nutrition Facts:

Calories: 190 kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg

Roasted Tomato Basil Soup

Rebecca Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 8 Servings Total comfort food, this Roasted Tomato Basil Soup… General Recipes Roasted Tomato Basil Soup European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 20 mins 1 hr 20 mins

Nutrition facts: 190 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 28-ounce can of San Marzano tomatoes, crushed
• 1 c basil, fresh, roughly chopped
• 1 tablespoon sugar
• 9 Roma tomatoes, sliced lengthwise
• 2 c chicken stock
• 2/3 c heavy cream
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, minced
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper

Instructions

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

Add the tomato slices to the bottom of a baking sheet. Drizzle olive oil on top of them. Season them with salt and pepper.

Place the baking sheet in the preheated oven and roast the tomatoes for about an hour.

Remove the tomatoes from the oven and set them aside until ready to use.

Place a large pot on the stove and turn the heat to medium-high. Add 2 tablespoons of oil and allow it to become hot.

Add the onion into the pot, then sauté for 5 minutes or until soft.

Add the garlic and thyme, then sauté for a minute or until aromatic. Sprinkle salt and pepper to taste.

Turn the heat down to low, then add sugar, crushed tomatoes, and basil. Cover it with the lid, then cook for 10 minutes.

Add the roasted tomatoes and stock, then cook for 30 more minutes. Make sure to stir from time to time.

Puree the soup with an immersion blender. Put it back into the pot together with the cream. Stir until well blended.

For the Mini Croutons:

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

Slice the bread into small cuts, then drizzle with a bit of oil followed by the basil and garlic. Place them onto a baking tray.

Place the tray in the preheated oven and bake the croutons for 7 minutes or until done.

Serve them over the soup. Enjoy!

Notes

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

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

This Carrot Ginger Soup is perfect to eat pretty much any time of the day! You and your loved ones are going to enjoy this for sure! Ready in just about an hour, this recipe is worth all your time and effort. Enjoy!

Ingredients:

1-2 Garlic Cloves roughly chopped

1 tbsp Ginger, peeled and chopped

1 Small Onion, diced, about 1 c

A pinch of Black Pepper or to taste

2 tbsp Butter

Salt to taste if needed

6 c Chicken Broth

½ tsp Ground Turmeric

2 lbs. Carrots, peeled and cut into approximately 1-inch pieces

Directions:

Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt.

Put the onions into the pot, then sauté for about 5 minutes or until soft. Make sure to stir from time to time.

Add the ginger, garlic, turmeric, and carrots. Sauté for another 5 minutes or until soft and aromatic. Make sure to stir as well.

Pour in the chicken broth, then stir until well blended. Adjust the heat to high and allow the mixture to boil.

Reduce the heat to medium, then cover the pot with the lid. Cook the soup for about 50 minutes or until the carrots become fork-tender.

Take the pot off the stove, then use an immersion blender to process the soup.

Add more seasonings to the soup if needed. Make sure to taste it first before adding anything.

Serve right away. Enjoy!

Notes:

Add a bit of chicken broth if the texture of the soup becomes too thick. Be sure to add it gradually until you reach the best texture.

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

Nutrition Facts:

Calories: 116.8 kcal | Carbohydrates: 17.69g | Protein: 2.72g | Fat: 4.69g | Saturated Fat: 2.54g | Cholesterol: 10.03mg | Sodium: 998.78mg | Potassium: 698.6mg | Fiber: 4.54g | Sugar: 7.98g | Vitamin A: 25375.67IU | Vitamin C: 26.88mg | Calcium: 68.21mg | Iron: 1.03mg

Carrot Ginger Soup

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings This Carrot Ginger Soup is perfect to eat pretty much… General Recipes Carrot Ginger Soup European Print This

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

Nutrition facts: 116.8 calories 4.69 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-2 Garlic Cloves roughly chopped
• 1 tbsp Ginger, peeled and chopped
• 1 Small Onion, diced, about 1 c
• A pinch of Black Pepper or to taste
• 2 tbsp Butter
• Salt to taste if needed
• 6 c Chicken Broth
• ½ tsp Ground Turmeric
• 2 lbs. Carrots, peeled and cut into approximately 1-inch pieces

Instructions

Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt.

Put the onions into the pot, then sauté for about 5 minutes or until soft. Make sure to stir from time to time.

Add the ginger, garlic, turmeric, and carrots. Sauté for another 5 minutes or until soft and aromatic. Make sure to stir as well.

Pour in the chicken broth, then stir until well blended. Adjust the heat to high and allow the mixture to boil.

Reduce the heat to medium, then cover the pot with the lid. Cook the soup for about 50 minutes or until the carrots become fork-tender.

Take the pot off the stove, then use an immersion blender to process the soup.

Add more seasonings to the soup if needed. Make sure to taste it first before adding anything.

Serve right away. Enjoy!

Notes

Add a bit of chicken broth if the texture of the soup becomes too thick. Be sure to add it gradually until you reach the best texture. 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: 30 mins | Total Time: 45 mins | Yield: 3 Servings

These Pumpkin Wedges are the best side dish ever! Paired with tahini dip, these delicious treats will surely be the highlight of your dining experience. Enjoy!

Ingredients:

Roasted pumpkin:

3-4 tbsp olive oil

½ tsp turmeric powder

½ tsp ground coriander

½ tsp fine sea salt more to taste

1 small Hokkaido pumpkin 750 g/ 1.6 pound

⅛ tsp ground black pepper

1 tsp hot paprika powder

2 garlic cloves

1 tsp ground cumin

Yogurt tahini dip:

1 garlic clove

lemon juice to taste

fine sea salt

⅔ c Greek yogurt

pepper

1 tsp za’atar

1 tbsp tahini

Directions:

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

Line the inside of a baking tray with parchment paper.

Wash the pumpkin under running water to remove any dirt. Use paper towels to pat it dry. Cut it in half and remove the seeds inside. Slice each half into 0.6-inches pieces. Put them into a large mixing bowl.

Add the spices, olive oil, and grated garlic into a mixing bowl. Stir everything until well blended. Feel free to add more olive oil if you prefer. Season with a bit of salt and pepper.

Add the mixture on top of the pumpkin wedges, then toss to coat. Let them marinate for a few minutes.

Lay the pumpkin wedges onto the prepared baking tray and arrange them in a single layer.

Place the baking tray in the preheated oven and bake the pumpkin wedges for about 30 minutes or until done. Remove from the oven.

In a mixing bowl, add salt, pepper, lemon juice, za’atar, Greek yogurt, tahini, and grated garlic. Stir everything until well blended.

Serve the wedges with the delicious tahini dip. Enjoy!

Nutrition Facts:

Serving: 1/3 | Calories: 386 kcal | Carbohydrates: 28g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 6mg | Sodium: 467mg | Fiber: 5g | Sugar: 13g

The Best Roasted Pumpkin Recipe (Spicy Wedges)

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 3 Servings These Pumpkin Wedges are the best side dish ever! Paired with tahini… General Recipes The Best Roasted Pumpkin Recipe (Spicy Wedges) European Print This

Serves: 3 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 386 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Roasted pumpkin:
• 3-4 tbsp olive oil
• ½ tsp turmeric powder
• ½ tsp ground coriander
• ½ tsp fine sea salt more to taste
• 1 small Hokkaido pumpkin 750 g/ 1.6 pound
• ⅛ tsp ground black pepper
• 1 tsp hot paprika powder
• 2 garlic cloves
• 1 tsp ground cumin
• Yogurt tahini dip:
• 1 garlic clove
• lemon juice to taste
• fine sea salt
• ⅔ c Greek yogurt
• pepper
• 1 tsp za’atar
• 1 tbsp tahini

Instructions

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

Line the inside of a baking tray with parchment paper.

Wash the pumpkin under running water to remove any dirt. Use paper towels to pat it dry. Cut it in half and remove the seeds inside. Slice each half into 0.6-inches pieces. Put them into a large mixing bowl.

Add the spices, olive oil, and grated garlic into a mixing bowl. Stir everything until well blended. Feel free to add more olive oil if you prefer. Season with a bit of salt and pepper.

Add the mixture on top of the pumpkin wedges, then toss to coat. Let them marinate for a few minutes.

Lay the pumpkin wedges onto the prepared baking tray and arrange them in a single layer.

Place the baking tray in the preheated oven and bake the pumpkin wedges for about 30 minutes or until done. Remove from the oven.

In a mixing bowl, add salt, pepper, lemon juice, za'atar, Greek yogurt, tahini, and grated garlic. Stir everything until well blended.

Serve the wedges with the delicious tahini dip. Enjoy!

Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 10 Servings

Cheesy, meaty, and packed with more amazing flavors, this Pumpkin Chili is what you just need for dinner with your loved ones tonight! This is a must-try recipe that you should not skip. Enjoy!

Ingredients:

1 12 fl ounces bottle of pumpkin beer

1/2 c chicken broth

2 tablespoons chili powder

1 15.5 ounces can cannellini beans, drained and rinsed

1 15.5-ounce can of red kidney beans

1.3 pounds of ground turkey (extra lean)

6 small links (9 ounces) of chicken maple sausage

1 sweet onion, chopped

1 teaspoon oregano

1 teaspoon cumin

3 cloves of garlic, minced

1 yellow bell pepper, diced

1 28-ounce can of diced tomatoes

1 orange bell pepper, diced

4 tablespoons olive oil

1 29-ounce can of pumpkin purée

Sea Salt and pepper to taste

2 teaspoons brown sugar

1/2 teaspoon cayenne pepper (optional)

TO GARNISH:

Green onions, sliced

Grated cheddar cheese

Sour cream

Directions:

Slice each sausage, thinly. Set aside.

Place a heavy-bottomed pot on the stove and turn the heat to medium-high. Add 2 tablespoons of olive oil and allow to become hot.

Add the onion and garlic, then sauté for a few minutes until soft and aromatic.

Add the bell peppers, then sauté for 5 minutes or until soft. Set aside the sauteed veggies.

Add another 2 tablespoons of olive oil into the same pot and allow it to become hot.

Add sausage and turkey, then stir and cook for 10 minutes or until brown. Sprinkle salt and pepper to taste.

Put the sauteed veggies back into the same pot together with the spices, pumpkin, beans, tomatoes, chicken broth, and pumpkin beer. Stir everything until well incorporated.

Reduce the heat to low, then simmer everything for about 2 hours. Make sure to stir from time to time. Taste, then add more salt and pepper if needed.

Top each serving with green onions, grated cheddar cheese, and sour cream.

Serve and enjoy!

Notes:

You can remove the meat if you want this dish to be vegetarian.

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

Pumpkin Chili

Rebecca Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 10 Servings Cheesy, meaty, and packed with more amazing flavors, this Pumpkin… General Recipes Pumpkin Chili European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 12 fl ounces bottle of pumpkin beer
• 1/2 c chicken broth
• 2 tablespoons chili powder
• 1 15.5 ounces can cannellini beans, drained and rinsed
• 1 15.5-ounce can of red kidney beans
• 1.3 pounds of ground turkey (extra lean)
• 6 small links (9 ounces) of chicken maple sausage
• 1 sweet onion, chopped
• 1 teaspoon oregano
• 1 teaspoon cumin
• 3 cloves of garlic, minced
• 1 yellow bell pepper, diced
• 1 28-ounce can of diced tomatoes
• 1 orange bell pepper, diced
• 4 tablespoons olive oil
• 1 29-ounce can of pumpkin purée
• Sea Salt and pepper to taste
• 2 teaspoons brown sugar
• 1/2 teaspoon cayenne pepper (optional)
• TO GARNISH:
• Green onions, sliced
• Grated cheddar cheese
• Sour cream

Instructions

Slice each sausage, thinly. Set aside.

Place a heavy-bottomed pot on the stove and turn the heat to medium-high. Add 2 tablespoons of olive oil and allow to become hot.

Add the onion and garlic, then sauté for a few minutes until soft and aromatic.

Add the bell peppers, then sauté for 5 minutes or until soft. Set aside the sauteed veggies.

Add another 2 tablespoons of olive oil into the same pot and allow it to become hot.

Add sausage and turkey, then stir and cook for 10 minutes or until brown. Sprinkle salt and pepper to taste.

Put the sauteed veggies back into the same pot together with the spices, pumpkin, beans, tomatoes, chicken broth, and pumpkin beer. Stir everything until well incorporated.

Reduce the heat to low, then simmer everything for about 2 hours. Make sure to stir from time to time. Taste, then add more salt and pepper if needed.

Top each serving with green onions, grated cheddar cheese, and sour cream.

Serve and enjoy!

Notes

You can remove the meat if you want this dish to be vegetarian. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.