General Recipes

This Creamy Butter Baked Chicken is one of my favorite dishes to serve on weekends when everyone is around! My loved ones constantly crave this. I can’t blame them because it is very delicious! From the juicy chicken to the creamy sauce, everything about this is simply the best! Try this recipe now!

Ingredients:

1/4 c butter

1 can cream of chicken soup (condensed 10.5 ounces)

4 boneless, skinless chicken breasts

1 c flour

1 ½ teaspoons salt

1 can of evaporated milk (12 ounces)

Lemon wedges (optional)

1/8 teaspoon freshly ground pepper

Directions:

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

Slice the butter into small cuts, then scatter them to the bottom of a 9×13-inch baking dish.

Put the baking dish in the preheated oven and allow the butter to melt. Remove from the oven.

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

Add 4 ounces of evaporated milk into another mixing bowl.

Coat each chicken breast with milk and flour. Shake off any excess. Place it in the prepared baking dish. Repeat the process with the rest of the chicken breasts.

Place the baking dish in the preheated oven and bake the chicken for about 30 minutes or until done.

In a mixing bowl, add the can of soup and the rest of the evaporated milk. Stir until well blended.

Remove the chicken from the oven, then flip them over. Spread the milk mixture on top. Bake for another 30 minutes or until the texture of the sauce becomes thick.

Remove from the oven and let the dish 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.

Creamy Butter Baked Chicken

Rebecca This Creamy Butter Baked Chicken is one of my favorite dishes to serve on weekends when everyone is around! My loved ones constantly crave this. I can’t blame them because… General Recipes Creamy Butter Baked Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c butter
• 1 can cream of chicken soup (condensed 10.5 ounces)
• 4 boneless, skinless chicken breasts
• 1 c flour
• 1 ½ teaspoons salt
• 1 can of evaporated milk (12 ounces)
• Lemon wedges (optional)
• 1/8 teaspoon freshly ground pepper

Instructions

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

Slice the butter into small cuts, then scatter them to the bottom of a 9x13-inch baking dish.

Put the baking dish in the preheated oven and allow the butter to melt. Remove from the oven.

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

Add 4 ounces of evaporated milk into another mixing bowl.

Coat each chicken breast with milk and flour. Shake off any excess. Place it in the prepared baking dish. Repeat the process with the rest of the chicken breasts.

Place the baking dish in the preheated oven and bake the chicken for about 30 minutes or until done.

In a mixing bowl, add the can of soup and the rest of the evaporated milk. Stir until well blended.

Remove the chicken from the oven, then flip them over. Spread the milk mixture on top. Bake for another 30 minutes or until the texture of the sauce becomes thick.

Remove from the oven and let the dish 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: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 Servings

Made with simple ingredients, these Cheesy Ground Beef Quesadillas will surely be a hit at the dining table! It will only take you 35 minutes to make these treats. Try this recipe now!

Ingredients:

2 tablespoons Olive Oil, or as needed

6 8-inch Flour Tortillas

Beef:

1/2 c / 125ml Water or Low Sodium Beef Stock

1 heaped tbsp Tomato Puree (Tomato Paste in the US)

Olive Oil, as needed

1 pound / 500g Lean Ground Beef

1/2 teaspoon each: Onion Powder, Cayenne Pepper, Cornstarch/Corn flour

1/4 teaspoon Black Pepper

1 teaspoon each: Garlic Powder, Oregano, Salt

2 teaspoons each: Paprika, Cumin

Fillings:

1.5 c / 150g Cheddar, shredded

1 c Pickled Jalapenos, sliced (optional)

1 small White Onion, finely diced

1.5 c / 150g Monterey Jack, shredded

1 small Red Pepper (bell pepper), finely diced

1/2 can Black Beans, rinsed

Directions:

Add cayenne pepper, 1/2 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons cumin, 2 teaspoons paprika, oregano, 1/4 teaspoon pepper, and salt into a mixing bowl. Whisk everything until well incorporated.

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

Add the bell pepper and onion, then saute for about 3 minutes or just until soft.

Add the ground beef, then cook for a few minutes until crumbly and brown. Stir in the spices until well blended.

Add 1 tablespoon of tomato puree, then stir and cook for about a minute to remove the raw taste.

Add 1/2 cup of water, then deglaze the pan by scraping it. Stir in 1/2 tsp of cornstarch followed by 1/2 can of black beans. Let the mixture simmer for about 5 minutes. Move it into a large mixing bowl.

Wipe the pan clean with paper towels.

Coat each tortilla with oil, then put them into the hot pan. Top each with 1/4 cup of cheese, 1/2 cup of beef, jalapenos, and 1/4 cup of more cheese. Fold them in half and cook each side until golden brown.

Serve and enjoy!

Notes:

You can use any type of cheese for this recipe.

I highly recommend using lean beef for the best texture.

Make sure to cool the filling before using it.

Nutrition Facts:

Calories 587 | Calories from Fat 285 | Fat 31.67g 49% | Saturated Fat 14.132g 71% | Trans Fat 0.835g | Polyunsaturated Fat 2.34g | Monounsaturated Fat 11.805g | Cholesterol 104mg35% | Sodium 779mg32% | Potassium 698mg20% | Carbohydrates 38.6g13% | Fiber 4.6g18% | Sugar 3.61g4% | Protein 37.57g75% | Vitamin A 1325IU27% | Vitamin C 22.5 mg27% | Calcium 447mg45% | Iron 4.62 mg26%

CHEESY GROUND BEEF QUESADILLAS

Rebecca Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 Servings Made with simple ingredients, these Cheesy Ground Beef Quesadillas will surely be… General Recipes CHEESY GROUND BEEF QUESADILLAS European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 587 calories 31.67 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons Olive Oil, or as needed
• 6 8-inch Flour Tortillas
• Beef:
• 1/2 c / 125ml Water or Low Sodium Beef Stock
• 1 heaped tbsp Tomato Puree (Tomato Paste in the US)
• Olive Oil, as needed
• 1 pound / 500g Lean Ground Beef
• 1/2 teaspoon each: Onion Powder, Cayenne Pepper, Cornstarch/Corn flour
• 1/4 teaspoon Black Pepper
• 1 teaspoon each: Garlic Powder, Oregano, Salt
• 2 teaspoons each: Paprika, Cumin
• Fillings:
• 1.5 c / 150g Cheddar, shredded
• 1 c Pickled Jalapenos, sliced (optional)
• 1 small White Onion, finely diced
• 1.5 c / 150g Monterey Jack, shredded
• 1 small Red Pepper (bell pepper), finely diced
• 1/2 can Black Beans, rinsed

Instructions

Add cayenne pepper, 1/2 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons cumin, 2 teaspoons paprika, oregano, 1/4 teaspoon pepper, and salt into a mixing bowl. Whisk everything until well incorporated.

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

Add the bell pepper and onion, then saute for about 3 minutes or just until soft.

Add the ground beef, then cook for a few minutes until crumbly and brown. Stir in the spices until well blended.

Add 1 tablespoon of tomato puree, then stir and cook for about a minute to remove the raw taste.

Add 1/2 cup of water, then deglaze the pan by scraping it. Stir in 1/2 tsp of cornstarch followed by 1/2 can of black beans. Let the mixture simmer for about 5 minutes. Move it into a large mixing bowl.

Wipe the pan clean with paper towels.

Coat each tortilla with oil, then put them into the hot pan. Top each with 1/4 cup of cheese, 1/2 cup of beef, jalapenos, and 1/4 cup of more cheese. Fold them in half and cook each side until golden brown.

Serve and enjoy!

Notes

You can use any type of cheese for this recipe. I highly recommend using lean beef for the best texture. Make sure to cool the filling before using it.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 to 6 Servings

The cheese sauce of this dish is my favorite! It is very addicting and very hard to resist! Each bite is just amazing that you would want to eat it all! This is a total family favorite. A must-try!

Ingredients:

1 8-ounce can of tomato sauce

1 tsp seasoned salt

1 tsp Italian seasoning

1 large yellow onion, chopped

2 tbsp all-purpose flour

1 lb. lean ground beef

1/2 tsp garlic powder

salt and pepper, to taste

2 c shredded cheddar cheese

1 garlic clove, minced

½ c heavy cream

1/2 tsp smoked paprika

2 c pasta shells (can also use elbow pasta)

2 c low sodium beef broth

Directions:

Place a pan 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.

Remove some of the greases from the pan and leave about 2 tbsp of it. Add the onion, then sauté for about 5 minutes or until translucent.

Add garlic, then sauté for about a minute or just until aromatic. Add flour, then whisk and cook for a minute as well.

Slowly add the beef broth and stir continuously until well incorporated. Let the mixture boil.

Add the garlic powder, Italian seasoning, seasoned salt, pasta, tomato sauce, and smoked paprika. Toss everything to combine.

Cover the pan with the lid, then cook everything for about 15 minutes or until the pasta is al dente. Stir constantly to prevent the pasta from sticking to the pan.

Stir in the cheese and cream to combine.

Put the browned beef back into the pan, then stir to combine. Cook for 2 more minutes, then remove the pan from the heat.

Serve and enjoy!

Notes:

Feel free to add more water or broth if you prefer.

You can also your preferred type of pasta for this recipe.

Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.

Nutrition Facts:

Amount Per Serving: CALORIES: 590 | TOTAL FAT: 35g | SATURATED FAT: 18g | TRANS FAT: 1g | UNSATURATED FAT: 13g | CHOLESTEROL: 152mg | SODIUM: 870mg | CARBOHYDRATES: 25g | FIBER: 2g | SUGAR: 4g | PROTEIN: 42g

HOMEMADE HAMBURGER HELPER

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 to 6 Servings The cheese sauce of this dish is my favorite! It… General Recipes HOMEMADE HAMBURGER HELPER European Print This

Serves: 4-6 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 590 calories 35 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 8-ounce can of tomato sauce
• 1 tsp seasoned salt
• 1 tsp Italian seasoning
• 1 large yellow onion, chopped
• 2 tbsp all-purpose flour
• 1 lb. lean ground beef
• 1/2 tsp garlic powder
• salt and pepper, to taste
• 2 c shredded cheddar cheese
• 1 garlic clove, minced
• ½ c heavy cream
• 1/2 tsp smoked paprika
• 2 c pasta shells (can also use elbow pasta)
• 2 c low sodium beef broth

Instructions

Place a pan 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.

Remove some of the greases from the pan and leave about 2 tbsp of it. Add the onion, then sauté for about 5 minutes or until translucent.

Add garlic, then sauté for about a minute or just until aromatic. Add flour, then whisk and cook for a minute as well.

Slowly add the beef broth and stir continuously until well incorporated. Let the mixture boil.

Add the garlic powder, Italian seasoning, seasoned salt, pasta, tomato sauce, and smoked paprika. Toss everything to combine.

Cover the pan with the lid, then cook everything for about 15 minutes or until the pasta is al dente. Stir constantly to prevent the pasta from sticking to the pan.

Stir in the cheese and cream to combine.

Put the browned beef back into the pan, then stir to combine. Cook for 2 more minutes, then remove the pan from the heat.

Serve and enjoy!

Notes

Feel free to add more water or broth if you prefer. You can also your preferred type of pasta for this recipe. Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 Servings

This Parmesan Garlic Linguine is nothing but perfect! With simple ingredients and easy steps, this is the recipe to try today! Serve it for dinner, and I promise you that everyone is going to love it! With 4 servings, everyone gets to taste this dish. Enjoy!

Ingredients:

8 oz. cream cheese, softened and cut into smaller cubes

Freshly Ground Pepper

2-3 tbsp heavy cream

2 tbsp olive oil

1 c pasta water

1/2 c Parmesan cheese, plus more for topping

1 lb. linguine

Coarse or Flaky Salt

4-5 cloves of garlic, minced or pressed

Directions:

Refer to the directions provided on the package of the noodles on how to cook them. Drain and set them aside. Reserve some of the pasta water for later use.

Put the same empty pot on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add garlic and sauté for about a minute or until aromatic.

Add the cream cheese, then stir until well incorporated. Let it simmer for about 3 minutes or until completely melted.

Add pasta water, Parmesan cheese, and heavy cream. Stir everything until well blended.

Add the cooked pasta into the pot with the sauce, then toss to coat. Remove from the heat.

Sprinkle sea salt, freshly ground pepper, and grated Parmesan cheese over each serving.

Serve right away. Enjoy!

Notes:

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

You can add more cheese if you like. Just make sure to taste it first before adding anything to know if it is already too salty.

Nutrition Facts:

Calories: 756 kcal | Carbohydrates: 89g | Protein: 23g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 393mg |

Parmesan Garlic Linguine

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 Servings This Parmesan Garlic Linguine is nothing but perfect! With simple ingredients and… General Recipes Parmesan Garlic Linguine European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 756 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz. cream cheese, softened and cut into smaller cubes
• Freshly Ground Pepper
• 2-3 tbsp heavy cream
• 2 tbsp olive oil
• 1 c pasta water
• 1/2 c Parmesan cheese, plus more for topping
• 1 lb. linguine
• Coarse or Flaky Salt
• 4-5 cloves of garlic, minced or pressed

Instructions

Refer to the directions provided on the package of the noodles on how to cook them. Drain and set them aside. Reserve some of the pasta water for later use.

Put the same empty pot on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add garlic and sauté for about a minute or until aromatic.

Add the cream cheese, then stir until well incorporated. Let it simmer for about 3 minutes or until completely melted.

Add pasta water, Parmesan cheese, and heavy cream. Stir everything until well blended.

Add the cooked pasta into the pot with the sauce, then toss to coat. Remove from the heat.

Sprinkle sea salt, freshly ground pepper, and grated Parmesan cheese over each serving.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. You can add more cheese if you like. Just make sure to taste it first before adding anything to know if it is already too salty.

Yield: 2 Pies

I can’t count how many times I made this Southern Tomato Pie! It’s kind of a comfort food to me. All the ingredients to this are very easy to find. I’m pretty sure you already have some of them. Topped with cheese, each bite of this pie is an adventure to flavor town! Try this recipe now, and I promise you that it will not disappoint you at all!

Ingredients:

1 jar (4 ounces) of diced pimentos, drained

1/4 Vidalia onion, grated

8 ounces sharp cheddar

8 ounces Monterey jack

2 pre-baked pie crusts

kosher salt, to taste

minced onion, to taste

3-4 medium tomatoes, sliced

1 cup mayonnaise (add slowly until desired consistency; can use more or less)

8 ounces Parmesan

Grey Poupon Dijon Mustard

basil, for garnish

black pepper, to taste

sugar, to taste

Directions:

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

Slice the tomatoes, then place them onto a paper towel. Sprinkle a bit of sugar and kosher salt on top.

Cover the tomatoes with another paper towel and let them sit at room temperature for at least 5 to 10 minutes. Slowly squeeze the tomatoes to take away the liquid.

Add minced onion, Parmesan cheese, sharp cheddar cheese, pimentos, Monterey Jack cheese, freshly grated Vidalia onion, and black pepper into a large mixing bowl. Stir everything until well incorporated.

Coat the inside of the pie crust with Grey Poupon Dijon Mustard. Lay tomatoes into the prepared crust.

Spread the pimento cheese mixture on top of the tomatoes.

Place the pie in the preheated oven and bake for about 20 minutes. Broil for about 2 minutes or until the top turns golden brown. Remove from the oven.

Sprinkle freshly chopped basil on top to garnish.

Serve and enjoy!

Cook Time: 40 mins | Total Time: 40 mins | Yield: 8 Servings

This dish is keto-friendly! You can eat a lot of it and not feel guilty after! This dish is composed of mainly cabbage and bacon. It is pretty easy to prepare and cook. Just follow these steps for they will guide you to perfection! You are so in for a treat. Enjoy!

Ingredients:

1 large sweet onion (sliced into thin half-moons)

1/2 teaspoon Paprika

1 1/2 teaspoons Sea salt (to taste)

4 cloves Garlic (minced)

1/4 teaspoon Black pepper (to taste)

1 large head of Cabbage (shredded; ~20 c shredded)

8 slices Bacon

Directions:

In a single layer, arrange the bacon slices in a large pan. Place it on the stove and turn the heat to medium and cook the bacon for about 10 minutes or until they become crispy.

Transfer the crispy bacon onto a clean plate lined with paper towels to drain any fat.

In the same pan with the bacon grease, add onion and cook for 10 minutes to caramelize them.

Create a small well in the middle of the onions, then add the minced garlic in the middle. Sauté for about a minute or just until aromatic. Give it a good stir.

Add the cabbage, then sprinkle paprika, salt, and pepper to taste. Stir everything to combine.

Cover the pan with the lid, then cook the cabbage for about 15 to 25 minutes.

Crumble the bacon and scatter them over the cabbage. Toss to combine. Remove from the heat.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories143 | Fat9g | Protein5g | Total Carbs12g | Net Carbs8g | Fiber4g | Sugar7g

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings

If you want pie, then I highly recommend you try this recipe! It is such a treat! Ready in less than an hour, this will be the best decision you will ever make today. Enjoy!

Ingredients:

1 c grated sharp cheddar cheese 85 grams

1 9-inch pre-baked deep dish pie shell I used Pillsbury

8 slices of cooked bacon, crumbled

1 c grated mozzarella cheese 90 grams

3 green onions, chopped

4 large tomatoes, peeled and sliced

1 c mayonnaise 205 grams

Salt and pepper

10 fresh basil leaves, chopped

Directions:

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

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

Add the tomatoes to the boiling water, then blanch for about half a minute. Transfer them right away into a bowl with iced water. Peel them.

Slice the tomatoes and put them into a colander. Sprinkle salt on top and let them drain for at least 10 minutes.

Add a layer of tomato slices to the crust and spread them evenly to the bottom. Season with a bit of pepper.

Put 1/2 of the onions and basil over the tomato slices. Repeat the process until everything is arranged in layers.

In a mixing bowl, add mayonnaise and cheese. Stir until well blended. Pour the mixture on top of the tomatoes and spread it evenly. Scatter the bacon on top as well.

Place it in the preheated oven and bake for about 30 minutes or until the top turns golden brown.

Remove the Tomato Pie from the oven and allow it to cool for a few minutes at room temperature. Slice it into even servings.

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: 353 kcal | Carbohydrates: 20g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 626mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1088IU | Vitamin C: 13mg | Calcium: 194mg | Iron: 1mg

TOMATO PIE

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings If you want pie, then I highly recommend you try this recipe!… General Recipes TOMATO PIE European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 353 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c grated sharp cheddar cheese 85 grams
• 1 9-inch pre-baked deep dish pie shell I used Pillsbury
• 8 slices of cooked bacon, crumbled
• 1 c grated mozzarella cheese 90 grams
• 3 green onions, chopped
• 4 large tomatoes, peeled and sliced
• 1 c mayonnaise 205 grams
• Salt and pepper
• 10 fresh basil leaves, chopped

Instructions

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

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

Add the tomatoes to the boiling water, then blanch for about half a minute. Transfer them right away into a bowl with iced water. Peel them.

Slice the tomatoes and put them into a colander. Sprinkle salt on top and let them drain for at least 10 minutes.

Add a layer of tomato slices to the crust and spread them evenly to the bottom. Season with a bit of pepper.

Put 1/2 of the onions and basil over the tomato slices. Repeat the process until everything is arranged in layers.

In a mixing bowl, add mayonnaise and cheese. Stir until well blended. Pour the mixture on top of the tomatoes and spread it evenly. Scatter the bacon on top as well.

Place it in the preheated oven and bake for about 30 minutes or until the top turns golden brown.

Remove the Tomato Pie from the oven and allow it to cool for a few minutes at room temperature. Slice it into even servings.

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.

Yield: 6 to 8 Servings

Taste summer in this Zucchini Tomato Gratin! If you are not a fan of vegetables, then this dish will surely make you change your mind about them! With almost 8 servings, this dish is a total family favorite! Don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

1/4 teaspoon crushed red pepper, rubbed together between your hands to bring out the flavor, plus salt and pepper to taste

3 medium-sized zucchini squash, cut into 2-inch pieces

1 to 2 Roma or other smallish tomatoes, thinly sliced. You can also use grape tomatoes

1 to 2 ounces cheddar, Gruyere, or Swiss cheese, grated, plus 1/2 ounces Parmesan cheese, grated

1 tablespoon chopped fresh Italian parsley

3 yellow summer squash, cut into 2-inch pieces

1 Egg, beaten

Directions:

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

Place a large pan with water on the stove and turn the heat to high. Let the water boil. Add the squash and zucchini, then cook for about 10 minutes. Drain.

Transfer the squash into an oven-safe bowl and mash them. Move it into a colander and let it drain.

Add the mashed squash, egg, herbs, salt, pepper, and red pepper into an 11×8-inch baking dish. Stir everything until well incorporated.

Tuck some of the tomato slices underneath the squash mixture and put the rest on top.

Place it in the preheated oven and bake the gratin for about 10 minutes.

Remove from the oven and sprinkle the cheese on top. Bake for another 20 minutes.

Serve and enjoy!

Notes:

This dish is best served right away.

Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.

Zucchini Tomato Gratin Recipe

Rebecca Yield: 6 to 8 Servings Taste summer in this Zucchini Tomato Gratin! If you are not a fan of vegetables, then this dish will surely make you change your mind… General Recipes Zucchini Tomato Gratin Recipe European Print This

Serves: 6-8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 teaspoon crushed red pepper, rubbed together between your hands to bring out the flavor, plus salt and pepper to taste
• 3 medium-sized zucchini squash, cut into 2-inch pieces
• 1 to 2 Roma or other smallish tomatoes, thinly sliced. You can also use grape tomatoes
• 1 to 2 ounces cheddar, Gruyere, or Swiss cheese, grated, plus 1/2 ounces Parmesan cheese, grated
• 1 tablespoon chopped fresh Italian parsley
• 3 yellow summer squash, cut into 2-inch pieces
• 1 Egg, beaten

Instructions

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

Place a large pan with water on the stove and turn the heat to high. Let the water boil. Add the squash and zucchini, then cook for about 10 minutes. Drain.

Transfer the squash into an oven-safe bowl and mash them. Move it into a colander and let it drain.

Add the mashed squash, egg, herbs, salt, pepper, and red pepper into an 11x8-inch baking dish. Stir everything until well incorporated.

Tuck some of the tomato slices underneath the squash mixture and put the rest on top.

Place it in the preheated oven and bake the gratin for about 10 minutes.

Remove from the oven and sprinkle the cheese on top. Bake for another 20 minutes.

Serve and enjoy!

Notes

This dish is best served right away. Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.

Yield: 4 Servings

Everything about this Eggplant, Tomato Pie is the best! From the eggplant itself to the melted cheese, it is so difficult not to fall in love with this dish! I am so excited to share this recipe with you today because I know that you are going to love it! I have listed all the things you will be needing so just follow them step by step, and you are good to go!

Ingredients:

1 Egg

Cheddar cheese, shredded

1 Eggplant, peeled

1 tbsp butter, melted

1 onion, diced

2 cloves garlic

Breadcrumbs

2 tomatoes, sliced

1 tbsp pesto

Fresh parsley

Directions:

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

Cut the peeled eggplant into small cubes. Put them into the boiling water, then cook for a few minutes until cooked through. Drain and transfer them into a large mixing bowl.

Use a masher to mash the cooked eggplant slices.

Add melted butter, pesto, egg, bread crumbs, garlic, and onions. Stir all the ingredients to combine.

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

Apply cooking spray to the inside of a pie pan.

Slice a tomato and spread them to the bottom of the greased pan.

Place the eggplant mixture over the tomato slices.

Slice the other tomato, then scatter the slices over the eggplant mixture. Top everything with cheddar cheese and freshly chopped parsley.

Place the pie pan in the preheated oven and bake the Eggplant, Tomato Pie for about 30 minutes or until the top turns golden brown.

Remove the Eggplant, Tomato Pie from the oven.

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:

Servings: 4 Amount per serving: Calories 111 | %Daily Value* Total Fat 6g 8% | Saturated Fat 2.5g 12% | Cholesterol 49mg 16% | Sodium 66mg 3% | Total Carbohydrate 12.5g 5% | Dietary Fiber 5.5g 20% | Total Sugars 6.6g | Protein 3.9g | Vitamin D 6mcg 29% | Calcium 45mg 3% | Iron 1mg 4% | Potassium 470mg

Prep Time: 45 mins | Cook Time: 45 mins | Total Time: 1 hr 30 mins | Yield: 6 Servings

This is one of the best eggplant recipes you will ever find! It is loaded with delicious flavors, mainly marinara sauce, and cheese! This dish is ready in less than 2 hours. Enjoy!

Ingredients:

1 and 1/2 c marinara sauce

2 tbsp olive oil

1/2 tsp garlic powder

1 ½ c shredded mozzarella

2 Eggs, beaten

1/2 c Parmesan cheese, fresh grated

1/2 tsp black pepper

2 medium-sized eggplants, about 2 lbs. total

salt

2 tbsp minced parsley, optional for garnish

1 tsp kosher salt

1 tsp dried oregano

1 c panko bread crumbs

Directions:

Place the rack in the second portion of the oven. Preheat it to 200 degrees C or 400 degrees F.

Brush the inside of a large baking sheet with olive oil.

Cut each eggplant lengthwise into 1-inch slices. Sprinkle salt over them and allow them to rest for 30 minutes at room temperature.

Use paper towels to pat dry the eggplant slices. Sprinkle a bit of salt and pepper on top.

Add oregano, grated Parmesan cheese, garlic powder, black pepper, salt, panko bread crumbs, and pepper into a mixing bowl.

Whisk everything until well incorporated.

Beat in eggs into a separate mixing bowl.

Add each eggplant slice into the bowl with the beaten egg, then into the breadcrumb mixture. Make sure to coat it well and shake off any excess. Place them on the baking sheet. Repeat the process with the rest of the slices.

Put the baking sheet in the preheated oven and bake the eggplants for about 20 minutes on each side.

Add 1/4 cup of the marinara sauce and cheese on top of each eggplant. Bake for 10 more minutes. You can also broil them for another 2 minutes or just until the cheese turns golden brown. Remove from the oven.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 274 kcal | Carbohydrates: 21g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1116mg | Potassium: 638mg | Fiber: 6g | Sugar: 9g | Vitamin A: 753IU | Vitamin C: 9mg | Calcium: 297mg | Iron: 2mg

Crispy Baked Eggplant Parmesan

Rebecca Prep Time: 45 mins | Cook Time: 45 mins | Total Time: 1 hr 30 mins | Yield: 6 Servings This is one of the best eggplant recipes you will… General Recipes Crispy Baked Eggplant Parmesan European Print This

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

Nutrition facts: 274 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 and 1/2 c marinara sauce
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1 ½ c shredded mozzarella
• 2 Eggs, beaten
• 1/2 c Parmesan cheese, fresh grated
• 1/2 tsp black pepper
• 2 medium-sized eggplants, about 2 lbs. total
• salt
• 2 tbsp minced parsley, optional for garnish
• 1 tsp kosher salt
• 1 tsp dried oregano
• 1 c panko bread crumbs

Instructions

Place the rack in the second portion of the oven. Preheat it to 200 degrees C or 400 degrees F.

Brush the inside of a large baking sheet with olive oil.

Cut each eggplant lengthwise into 1-inch slices. Sprinkle salt over them and allow them to rest for 30 minutes at room temperature.

Use paper towels to pat dry the eggplant slices. Sprinkle a bit of salt and pepper on top.

Add oregano, grated Parmesan cheese, garlic powder, black pepper, salt, panko bread crumbs, and pepper into a mixing bowl.

Whisk everything until well incorporated.

Beat in eggs into a separate mixing bowl.

Add each eggplant slice into the bowl with the beaten egg, then into the breadcrumb mixture. Make sure to coat it well and shake off any excess. Place them on the baking sheet. Repeat the process with the rest of the slices.

Put the baking sheet in the preheated oven and bake the eggplants for about 20 minutes on each side.

Add 1/4 cup of the marinara sauce and cheese on top of each eggplant. Bake for 10 more minutes. You can also broil them for another 2 minutes or just until the cheese turns golden brown. Remove from the oven.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!