General Recipes

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings

The incredible flavors of this dish will surely satisfy all your cravings today! This Baked Eggplant Parmesan is simply the best! Try it now! It is ready for serving in just an hour.

Ingredients:

2 large Eggs

2 c marinara sauce

8 oz. fresh mozzarella, sliced

1/2 c freshly grated Parmesan cheese divided

1 tsp salt

¼ c chopped fresh basil

1 c all-purpose flour

3 medium eggplants

1 c panko bread crumbs

¼ tsp pepper

1 tsp garlic powder

1 tsp salt

1 c Italian-style bread crumbs

Directions:

Cut each eggplant into 1/4-inch round slices.

Line the inside of a baking sheet with paper towels.

Arrange the eggplant slices on the prepared baking sheet in a single layer. Top them with salt and let them rest for at least an hour.

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

Apply cooking spray to the inside of two large baking sheets.

In a mixing bowl, add flour, pepper, and salt. Whisk everything until well incorporated. Beat eggs into another bowl, then mix Italian breadcrumbs, garlic powder, and Panko breadcrumbs into another bowl.

Add each eggplant slice into the flour mixture, beaten eggs, and breadcrumb mixture. Make sure to coat and shake off any excess. Place it onto the prepared baking sheet. Repeat the process with the rest of the slices. Top them with Parmesan cheese.

Place the baking sheets in the preheated oven and roast the eggplants for about 10 minutes on each side.

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

Add 2 tbsp of marinara sauce to the bottom of the prepared baking dish and spread it evenly.

Lay 1/2 of the eggplant slices into the prepared baking dish over the marinara sauce. Top them with more marinara sauce, followed by mozzarella cheese slices, 1/2 of Parmesan cheese, and 1/2 of basil. Repeat the process until everything is arranged in layers. Bake for 20 minutes.

Serve and enjoy!

Nutrition Facts:

Calories: 435 kcal | Carbohydrates: 55g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1798mg | Potassium: 937mg | Fiber: 9g | Sugar: 13g | Vitamin A: 865IU | Vitamin C: 11mg | Calcium: 379mg | Iron: 4.2mg

BEST BAKED EGGPLANT PARMESAN

Rebecca Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings The incredible flavors of this dish will surely satisfy all your cravings… General Recipes BEST BAKED EGGPLANT PARMESAN European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 435 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large Eggs
• 2 c marinara sauce
• 8 oz. fresh mozzarella, sliced
• 1/2 c freshly grated Parmesan cheese divided
• 1 tsp salt
• ¼ c chopped fresh basil
• 1 c all-purpose flour
• 3 medium eggplants
• 1 c panko bread crumbs
• ¼ tsp pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1 c Italian-style bread crumbs

Instructions

Cut each eggplant into 1/4-inch round slices.

Line the inside of a baking sheet with paper towels.

Arrange the eggplant slices on the prepared baking sheet in a single layer. Top them with salt and let them rest for at least an hour.

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

Apply cooking spray to the inside of two large baking sheets.

In a mixing bowl, add flour, pepper, and salt. Whisk everything until well incorporated. Beat eggs into another bowl, then mix Italian breadcrumbs, garlic powder, and Panko breadcrumbs into another bowl.

Add each eggplant slice into the flour mixture, beaten eggs, and breadcrumb mixture. Make sure to coat and shake off any excess. Place it onto the prepared baking sheet. Repeat the process with the rest of the slices. Top them with Parmesan cheese.

Place the baking sheets in the preheated oven and roast the eggplants for about 10 minutes on each side.

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

Add 2 tbsp of marinara sauce to the bottom of the prepared baking dish and spread it evenly.

Lay 1/2 of the eggplant slices into the prepared baking dish over the marinara sauce. Top them with more marinara sauce, followed by mozzarella cheese slices, 1/2 of Parmesan cheese, and 1/2 of basil. Repeat the process until everything is arranged in layers. Bake for 20 minutes.

Serve and enjoy!

This Mac and Cheese recipe is super easy to make! With the help of a slow cooker, this will be very hassle-free! This is one of my favorite dishes to cook for my family. They just can’t get enough of it! The best thing about this is that you can just toss everything into the slow cooker and let it do its thing! I can’t think of any reason why you shouldn’t give this a try. Enjoy!

Ingredients:

1 16 oz. package of shredded sharp cheddar

1 12 oz. can evaporate milk

2 1/2 c whole milk

8 oz. Velveeta

8 oz. of cream cheese

16 oz. elbow macaroni

6 tbsp butter

1/2 tsp dry mustard

1 tbsp salt

1/2 tsp black pepper

Slow Cooker Mac and Cheese:

1 (16 oz.) package of shredded sharp cheddar

8 oz. cream cheese

1 (12 oz.) can of evaporated milk

16 oz. elbow macaroni

2 1/2 c milk

4 tbsp butter

1/2 tsp dry mustard

8 oz. Velveeta

1 tbsp salt

Directions:

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

Add the elbow macaroni and a bit of salt, then cook for a few minutes until firm to bite. Drain and rinse the macaroni with cold water to stop the cooking process.

Apply cooking spray to the inside of a slow cooker.

Put all the ingredients into the prepared slow cooker setting aside about 1/4 cup of shredded cheddar cheese. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 2 to 3 hours on a high setting. Make sure to stir twice during the cooking period.

Scatter the 1/4 cup of shredded cheddar cheese over the dish and allow it to melt completely.

Serve right away. Enjoy!

Slow Cooker Macaroni & Cheese

Rebecca This Mac and Cheese recipe is super easy to make! With the help of a slow cooker, this will be very hassle-free! This is one of my favorite dishes to… General Recipes Slow Cooker Macaroni & Cheese European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 16 oz. package of shredded sharp cheddar
• 1 12 oz. can evaporate milk
• 2 1/2 c whole milk
• 8 oz. Velveeta
• 8 oz. of cream cheese
• 16 oz. elbow macaroni
• 6 tbsp butter
• 1/2 tsp dry mustard
• 1 tbsp salt
• 1/2 tsp black pepper
• Slow Cooker Mac and Cheese:
• 1 (16 oz.) package of shredded sharp cheddar
• 8 oz. cream cheese
• 1 (12 oz.) can of evaporated milk
• 16 oz. elbow macaroni
• 2 1/2 c milk
• 4 tbsp butter
• 1/2 tsp dry mustard
• 8 oz. Velveeta
• 1 tbsp salt

Instructions

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

Add the elbow macaroni and a bit of salt, then cook for a few minutes until firm to bite. Drain and rinse the macaroni with cold water to stop the cooking process.

Apply cooking spray to the inside of a slow cooker.

Put all the ingredients into the prepared slow cooker setting aside about 1/4 cup of shredded cheddar cheese. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 2 to 3 hours on a high setting. Make sure to stir twice during the cooking period.

Scatter the 1/4 cup of shredded cheddar cheese over the dish and allow it to melt completely.

Serve right away. Enjoy!

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

Total comfort food! This Cheeseburger Soup is one to try! Serve this over dinner, and I promise you that everyone is going to love it. Enjoy!

Ingredients:

¼ c sour cream

3 c chicken broth

1 tsp dried parsley flakes

½ pound ground beef

1-½ c milk

¾ c Carrots, shredded

4 c peeled potatoes, diced, about 1-¾ lbs.

¾ c onion, chopped

4 tbsp butter, divided

¾ tsp salt

¾ c celery, diced

12 ounces pepper jack Velveeta, cut into cubes

1 tsp dried basil

¼ tsp pepper

¼ c all-purpose flour okay to use gluten-free here

Directions:

Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook until crumbly and brown. Transfer it to a mixing bowl.

Add butter to the same pan and allow it to melt. Add onion, celery, parsley, basil, and carrots. Sauté the veggies for a few minutes until soft.

Bring the browned beef back into the pan, then stir to combine.

Add the potatoes and broth. Make sure to deglaze the pan by scraping the bottom to get the browned bits. Let the mixture boil.

Turn the heat down to low, then cover the pan with the lid and simmer for about 10 minutes or until the potatoes are fork-tender.

Place a small skillet on the stove and turn the heat to medium. Add butter and let it melt. Add flour, then whisk and cook for about a minute.

Stir in the soup and let the mixture boil again while stirring constantly.

Turn the heat down to low, then stir in milk, cheese, salt, and pepper to combine.

Remove the pan from the heat, then add sour cream. Stir until well incorporated.

Serve and enjoy!

Nutrition Facts:

Calories: 352 kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg

Cheeseburger Soup from Taste of Home

Rebecca Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings Total comfort food! This Cheeseburger Soup is one to try!… General Recipes Cheeseburger Soup from Taste of Home European Print This

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

Nutrition facts: 352 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c sour cream
• 3 c chicken broth
• 1 tsp dried parsley flakes
• ½ pound ground beef
• 1-½ c milk
• ¾ c Carrots, shredded
• 4 c peeled potatoes, diced, about 1-¾ lbs.
• ¾ c onion, chopped
• 4 tbsp butter, divided
• ¾ tsp salt
• ¾ c celery, diced
• 12 ounces pepper jack Velveeta, cut into cubes
• 1 tsp dried basil
• ¼ tsp pepper
• ¼ c all-purpose flour okay to use gluten-free here

Instructions

Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook until crumbly and brown. Transfer it to a mixing bowl.

Add butter to the same pan and allow it to melt. Add onion, celery, parsley, basil, and carrots. Sauté the veggies for a few minutes until soft.

Bring the browned beef back into the pan, then stir to combine.

Add the potatoes and broth. Make sure to deglaze the pan by scraping the bottom to get the browned bits. Let the mixture boil.

Turn the heat down to low, then cover the pan with the lid and simmer for about 10 minutes or until the potatoes are fork-tender.

Place a small skillet on the stove and turn the heat to medium. Add butter and let it melt. Add flour, then whisk and cook for about a minute.

Stir in the soup and let the mixture boil again while stirring constantly.

Turn the heat down to low, then stir in milk, cheese, salt, and pepper to combine.

Remove the pan from the heat, then add sour cream. Stir until well incorporated.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings

This is indeed the best Potato Soup you will ever have! It will only take you 30 minutes to make this soup. Make sure to read the notes below for some suggestions. Enjoy!

Ingredients:

2 tbsp unsalted butter

1 c milk

1 garlic clove, chopped

4 c chicken broth

1 tsp fresh thyme leaves

1 tbsp cornstarch

2-1/2 pounds peeled and diced Yukon Gold potatoes about 5 c

2 tbsp olive oil

fresh thyme leaves for garnish

1 c onion, chopped

1/2 tsp black pepper

1 tsp salt

Directions:

Place a Dutch oven on the stove and turn the heat to medium. Add 2 tbsp of olive oil and 2 tbsp of butter, then allow them to become hot.

Put the onions into the hot Dutch oven, then sauté for 5 minutes or until soft.

Add the garlic and fresh thyme, then sauté for about a minute or until aromatic.

Add the potatoes and chicken broth, then stir just until combined. Let the mixture boil and cook the potatoes for about 10 minutes or until soft.

Reduce the heat to low, then mash the potatoes with a masher.

Stir in 1 tbsp of cornstarch dissolved in 1 cup of milk until well blended. Cook for another 5 minutes or until the texture of the soup becomes thick. Sprinkle salt and pepper to season. Remove from the heat.

Sprinkle freshly chopped thyme over each serving.

Serve right away. Enjoy!

Notes:

Feel free to use your preferred type of potatoes for this recipe. Although, I highly suggest using Yukon Gold.

Top each serving with crumbled bacon, cheese, and sour cream.

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

Nutrition Facts:

Serving: 1g, Calories: 192 kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 754mg | Fiber: 3g | Sugar: 3g

BEST Potato Soup

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings This is indeed the best Potato Soup you will ever have! It… General Recipes BEST Potato Soup European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 192 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp unsalted butter
• 1 c milk
• 1 garlic clove, chopped
• 4 c chicken broth
• 1 tsp fresh thyme leaves
• 1 tbsp cornstarch
• 2-1/2 pounds peeled and diced Yukon Gold potatoes about 5 c
• 2 tbsp olive oil
• fresh thyme leaves for garnish
• 1 c onion, chopped
• 1/2 tsp black pepper
• 1 tsp salt

Instructions

Place a Dutch oven on the stove and turn the heat to medium. Add 2 tbsp of olive oil and 2 tbsp of butter, then allow them to become hot.

Put the onions into the hot Dutch oven, then sauté for 5 minutes or until soft.

Add the garlic and fresh thyme, then sauté for about a minute or until aromatic.

Add the potatoes and chicken broth, then stir just until combined. Let the mixture boil and cook the potatoes for about 10 minutes or until soft.

Reduce the heat to low, then mash the potatoes with a masher.

Stir in 1 tbsp of cornstarch dissolved in 1 cup of milk until well blended. Cook for another 5 minutes or until the texture of the soup becomes thick. Sprinkle salt and pepper to season. Remove from the heat.

Sprinkle freshly chopped thyme over each serving.

Serve right away. Enjoy!

Notes

Feel free to use your preferred type of potatoes for this recipe. Although, I highly suggest using Yukon Gold. Top each serving with crumbled bacon, cheese, and sour cream. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings

This Grandma’s Homemade Potato Soup is one of my comfort foods! It is perfectly seasoned which makes each bite unforgettable! You have got to try this recipe if you want to taste perfection. Enjoy!

Ingredients:

3 tbsp all-purpose flour

1/4 to 1/2 c (1/2 to 1 stick) salted butter

1 (12 oz) can of evaporated milk

2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inches)

Kosher salt and freshly cracked black pepper, to taste

1/2 c chopped celery

1/2 c chopped sweet onion

Shredded cheese, for garnish, optional

Water to cover

Directions:

In a large container, add the potatoes, salt, pepper, flour, onion, and celery. Toss everything to combine. Let the mixture rest for at least 10 minutes while you prepare the rest of the ingredients.

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

Put the potato mixture into the hot Dutch oven, then stir until coated with the melted butter.

Pour in water and make sure to cover all the potatoes. Allow the mixture to boil.

Add the milk and stir until well blended.

Turn the heat down to low, then simmer everything for about 30 minutes or until the potatoes are fork-tender.

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

Sprinkle shredded cheese over each serving.

Serve right away. Enjoy!

Notes:

Feel free to use your preferred type of milk for this recipe.

You can add crumbled bacon over each serving if you like.

You can cook this in the slow cooker.

Put the potatoes into the slow cooker, followed by the celery, onions, and 2 cups of chicken broth.

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

Add flour dissolved in evaporated milk, then stir until well blended. Add salt and pepper to taste.

Cook for 30 more minutes or until the potatoes are fork-tender.

Serve right away. Enjoy!

Grandma's Homemade Potato Soup

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings This Grandma’s Homemade Potato Soup is one of my comfort foods! It… General Recipes Grandma’s Homemade Potato Soup European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp all-purpose flour
• 1/4 to 1/2 c (1/2 to 1 stick) salted butter
• 1 (12 oz) can of evaporated milk
• 2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inches)
• Kosher salt and freshly cracked black pepper, to taste
• 1/2 c chopped celery
• 1/2 c chopped sweet onion
• Shredded cheese, for garnish, optional
• Water to cover

Instructions

In a large container, add the potatoes, salt, pepper, flour, onion, and celery. Toss everything to combine. Let the mixture rest for at least 10 minutes while you prepare the rest of the ingredients.

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

Put the potato mixture into the hot Dutch oven, then stir until coated with the melted butter.

Pour in water and make sure to cover all the potatoes. Allow the mixture to boil.

Add the milk and stir until well blended.

Turn the heat down to low, then simmer everything for about 30 minutes or until the potatoes are fork-tender.

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

Sprinkle shredded cheese over each serving.

Serve right away. Enjoy!

Notes

Feel free to use your preferred type of milk for this recipe. You can add crumbled bacon over each serving if you like. You can cook this in the slow cooker. Put the potatoes into the slow cooker, followed by the celery, onions, and 2 cups of chicken broth. Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting. Add flour dissolved in evaporated milk, then stir until well blended. Add salt and pepper to taste. Cook for 30 more minutes or until the potatoes are fork-tender. Serve right away. Enjoy!

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings

This Grandma’s Homemade Potato Soup is one of my comfort foods! It is perfectly seasoned which makes each bite unforgettable! You have got to try this recipe if you want to taste perfection. Enjoy!

Ingredients:

3 tbsp all-purpose flour

1/4 to 1/2 c (1/2 to 1 stick) salted butter

1 (12 oz) can of evaporated milk

2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inches)

Kosher salt and freshly cracked black pepper, to taste

1/2 c chopped celery

1/2 c chopped sweet onion

Shredded cheese, for garnish, optional

Water to cover

Directions:

In a large container, add the potatoes, salt, pepper, flour, onion, and celery. Toss everything to combine. Let the mixture rest for at least 10 minutes while you prepare the rest of the ingredients.

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

Put the potato mixture into the hot Dutch oven, then stir until coated with the melted butter.

Pour in water and make sure to cover all the potatoes. Allow the mixture to boil.

Add the milk and stir until well blended.

Turn the heat down to low, then simmer everything for about 30 minutes or until the potatoes are fork-tender.

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

Sprinkle shredded cheese over each serving.

Serve right away. Enjoy!

Notes:

Feel free to use your preferred type of milk for this recipe.

You can add crumbled bacon over each serving if you like.

You can cook this in the slow cooker.

Put the potatoes into the slow cooker, followed by the celery, onions, and 2 cups of chicken broth.

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

Add flour dissolved in evaporated milk, then stir until well blended. Add salt and pepper to taste.

Cook for 30 more minutes or until the potatoes are fork-tender.

Serve right away. Enjoy!

Grandma's Homemade Potato Soup

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings This Grandma’s Homemade Potato Soup is one of my comfort foods! It… General Recipes Grandma’s Homemade Potato Soup European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp all-purpose flour
• 1/4 to 1/2 c (1/2 to 1 stick) salted butter
• 1 (12 oz) can of evaporated milk
• 2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inches)
• Kosher salt and freshly cracked black pepper, to taste
• 1/2 c chopped celery
• 1/2 c chopped sweet onion
• Shredded cheese, for garnish, optional
• Water to cover

Instructions

In a large container, add the potatoes, salt, pepper, flour, onion, and celery. Toss everything to combine. Let the mixture rest for at least 10 minutes while you prepare the rest of the ingredients.

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

Put the potato mixture into the hot Dutch oven, then stir until coated with the melted butter.

Pour in water and make sure to cover all the potatoes. Allow the mixture to boil.

Add the milk and stir until well blended.

Turn the heat down to low, then simmer everything for about 30 minutes or until the potatoes are fork-tender.

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

Sprinkle shredded cheese over each serving.

Serve right away. Enjoy!

Notes

Feel free to use your preferred type of milk for this recipe. You can add crumbled bacon over each serving if you like. You can cook this in the slow cooker. Put the potatoes into the slow cooker, followed by the celery, onions, and 2 cups of chicken broth. Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting. Add flour dissolved in evaporated milk, then stir until well blended. Add salt and pepper to taste. Cook for 30 more minutes or until the potatoes are fork-tender. Serve right away. Enjoy!

Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 5 to 6 Servings

These Thai Meatball Lettuce Wraps are always a sure hit whenever I serve them! Enjoy the flavors of all the ingredients in each bite! You will be so glad that you gave this recipe a try!

Ingredients:

For the meatballs:

2 cloves garlic, finely minced

1 1/2 tsp fish sauce

1 tsp salt

1 tbsp ginger, finely minced

2 tbsp lime juice (1–2 limes)

1/2 tsp sriracha

1–2 tbsp sweet chili sauce (for coating the meatballs once they are cooked)

1.5 lbs. of lean ground pork

4 scallions, thinly sliced

For the Cole slaw:

3 tbsp cilantro, chopped

1 scallion, finely sliced

1/4 c rice vinegar

5 mint leaves, rolled up and sliced

10 basil leaves, rolled up and sliced

5 tsp light mayonnaise

1 14 ounces bag Cole slaw mix (the kind with regular cabbage, purple cabbage, and carrots)

Extra cilantro for garnish (optional)

4 tsp sweet chili sauce

Extra lime for garnish

1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)

Directions:

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

In a mixing bowl, put all the ingredients for the meatballs aside from the sweet chili sauce. Use your clean hands to mix everything until well incorporated.

Apply cooking spray to the inside of a baking sheet. Form small meatballs out of the meat mixture.

Put the meatballs onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes or until done.

In a mixing bowl, add all the ingredients for the coleslaw. Stir everything until well incorporated.

In another bowl, add sweet chili sauce, rice vinegar, and mayonnaise. Stir everything until well blended. Transfer the mixture into the bowl with the coleslaw and stir to combine.

Remove the meatballs from the oven and transfer them into a large mixing bowl. Add 2 tbsp of the sweet chili sauce, then toss to coat.

Fill a lettuce cup with some coleslaw and 3 meatballs. Sprinkle freshly chopped cilantro on top, followed by a squeeze of lime juice.

Serve and enjoy!

Thai Meatball Lettuce Wraps

Rebecca Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 5 to 6 Servings These Thai Meatball Lettuce Wraps are always a sure hit… General Recipes Thai Meatball Lettuce Wraps European Print This

Serves: 5-6 Prep Time: 30 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the meatballs:
• 2 cloves garlic, finely minced
• 1 1/2 tsp fish sauce
• 1 tsp salt
• 1 tbsp ginger, finely minced
• 2 tbsp lime juice (1–2 limes)
• 1/2 tsp sriracha
• 1–2 tbsp sweet chili sauce (for coating the meatballs once they are cooked)
• 1.5 lbs. of lean ground pork
• 4 scallions, thinly sliced
• For the Cole slaw:
• 3 tbsp cilantro, chopped
• 1 scallion, finely sliced
• 1/4 c rice vinegar
• 5 mint leaves, rolled up and sliced
• 10 basil leaves, rolled up and sliced
• 5 tsp light mayonnaise
• 1 14 ounces bag Cole slaw mix (the kind with regular cabbage, purple cabbage, and carrots)
• Extra cilantro for garnish (optional)
• 4 tsp sweet chili sauce
• Extra lime for garnish
• 1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)

Instructions

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

In a mixing bowl, put all the ingredients for the meatballs aside from the sweet chili sauce. Use your clean hands to mix everything until well incorporated.

Apply cooking spray to the inside of a baking sheet. Form small meatballs out of the meat mixture.

Put the meatballs onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes or until done.

In a mixing bowl, add all the ingredients for the coleslaw. Stir everything until well incorporated.

In another bowl, add sweet chili sauce, rice vinegar, and mayonnaise. Stir everything until well blended. Transfer the mixture into the bowl with the coleslaw and stir to combine.

Remove the meatballs from the oven and transfer them into a large mixing bowl. Add 2 tbsp of the sweet chili sauce, then toss to coat.

Fill a lettuce cup with some coleslaw and 3 meatballs. Sprinkle freshly chopped cilantro on top, followed by a squeeze of lime juice.

Serve and enjoy!

Yield: 4 Servings

If you are looking for a quick and easy recipe to try today, then this one is surely in the bag! This Mushroom and Garlic Spaghetti Dinner is a total family favorite! It has all the good things you would wish for in a healthy pasta dish. Mushrooms, pasta, cheese, and herbs, what’s not to love? Try this recipe now. You are so in for a treat. Enjoy!

Ingredients:

Freshly ground black pepper

2 tbsp coarsely chopped fresh parsley leaves

1 lb. dried spaghetti

Kosher salt

1/2 c grated Pecorino Romano cheese, plus more for serving

3 tbsp unsalted butter, divided

1 lb. cremini mushrooms, sliced

1/4 tsp red pepper flakes (optional)

6 cloves garlic, minced

1 tbsp olive oil

Directions:

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, then cook for a few minutes according to the package instructions. Set aside about 3/4 cup of the pasta water.

Drain and rinse the pasta with cold water to stop the cooking process.

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

Add the mushrooms, then sauté for about 5 minutes or until soft. Season with a bit of salt and pepper.

Add the garlic and red pepper flakes, then sauté for about a minute or just until aromatic.

Add the cooked pasta and cheese into the skillet with the sauce, then toss to coat. Cook for 2 more minutes.

Remove the skillet from the heat, then sprinkle freshly chopped parsley on top. Toss again to combine.

Sprinkle more cheese over each serving.

Serve right away. Enjoy!

Notes:

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

Mushroom and Garlic Spaghetti Dinner

Rebecca Yield: 4 Servings If you are looking for a quick and easy recipe to try today, then this one is surely in the bag! This Mushroom and Garlic Spaghetti Dinner… General Recipes Mushroom and Garlic Spaghetti Dinner European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Freshly ground black pepper
• 2 tbsp coarsely chopped fresh parsley leaves
• 1 lb. dried spaghetti
• Kosher salt
• 1/2 c grated Pecorino Romano cheese, plus more for serving
• 3 tbsp unsalted butter, divided
• 1 lb. cremini mushrooms, sliced
• 1/4 tsp red pepper flakes (optional)
• 6 cloves garlic, minced
• 1 tbsp olive oil

Instructions

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, then cook for a few minutes according to the package instructions. Set aside about 3/4 cup of the pasta water.

Drain and rinse the pasta with cold water to stop the cooking process.

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

Add the mushrooms, then sauté for about 5 minutes or until soft. Season with a bit of salt and pepper.

Add the garlic and red pepper flakes, then sauté for about a minute or just until aromatic.

Add the cooked pasta and cheese into the skillet with the sauce, then toss to coat. Cook for 2 more minutes.

Remove the skillet from the heat, then sprinkle freshly chopped parsley on top. Toss again to combine.

Sprinkle more cheese over each serving.

Serve right away. Enjoy!

Notes

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

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

Heartwarming soup coming your way! This Crockpot French Onion Soup is total comfort food for the whole family! With simple ingredients, you will not be disappointed with this recipe at all! Try it now!

Ingredients:

1 clove garlic, minced

⅓ c dry sherry

3 large white onions, sliced

64 oz. beef broth (I use reduced sodium)

1 Bay Leaf

6 tbsp fresh Parmesan cheese, shredded

4 sprigs fresh thyme (or 1 tsp dried thyme)

1 tbsp Worcestershire sauce

½ c Emmental cheese, shredded

¾ c Gruyere cheese, shredded

2 tbsp brown sugar

8 slices dry French bread

3 tbsp butter

Directions:

Place a large non-stick pan on the stove and turn the heat to medium-low. Add butter and allow it to become hot.

Add the onions and brown sugar. Stir and cook for 20 minutes or until the onions caramelize.

Transfer the caramelized onions to the slow cooker. Add the rest of the ingredients as well, aside from the cheese and bread.

Stir everything until well incorporated.

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

Discard the bay leaf. Spoon the soup into individual serving bowls.

Top each with cheese and the bread. Place them in the broiler for about 3 minutes or until the cheese turns golden brown.

Serve right away. Enjoy!

Notes:

You can slice the bread and toast it in the oven for about 5 minutes at 300 degrees F. Remove from the oven and allow it to cool at room temperature.

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

Nutrition Facts:

Calories: 367 | Carbohydrates: 44g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 920mg | Potassium: 648mg | Fiber: 2g | Sugar: 7g | Vitamin A: 361IU | Vitamin C: 4mg | Calcium: 270mg | Iron: 3mg

Crockpot French Onion Soup

Rebecca Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 8 Servings Heartwarming soup coming your way! This Crockpot French Onion Soup… General Recipes Crockpot French Onion Soup European Print This

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

Nutrition facts: 367 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 clove garlic, minced
• ⅓ c dry sherry
• 3 large white onions, sliced
• 64 oz. beef broth (I use reduced sodium)
• 1 Bay Leaf
• 6 tbsp fresh Parmesan cheese, shredded
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 tbsp Worcestershire sauce
• ½ c Emmental cheese, shredded
• ¾ c Gruyere cheese, shredded
• 2 tbsp brown sugar
• 8 slices dry French bread
• 3 tbsp butter

Instructions

Place a large non-stick pan on the stove and turn the heat to medium-low. Add butter and allow it to become hot.

Add the onions and brown sugar. Stir and cook for 20 minutes or until the onions caramelize.

Transfer the caramelized onions to the slow cooker. Add the rest of the ingredients as well, aside from the cheese and bread.

Stir everything until well incorporated.

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

Discard the bay leaf. Spoon the soup into individual serving bowls.

Top each with cheese and the bread. Place them in the broiler for about 3 minutes or until the cheese turns golden brown.

Serve right away. Enjoy!

Notes

You can slice the bread and toast it in the oven for about 5 minutes at 300 degrees F. Remove from the oven and allow it to cool at room temperature. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

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

Slow-cooked to perfection for about 8 hours, this Beef Stroganoff is so worth the time and effort you will put in! All you need are these simple ingredients and easy steps! With 10 servings, make sure to invite everyone over! Surprise them with this luscious dish. Enjoy!

Ingredients:

8 oz. of fresh mushrooms, sliced (or 8 oz of canned mushrooms, drained)

1 c sour cream

8 oz. of cream cheese (softened)

2½ lbs. of beef stew meat

parsley or thyme

1 packet of dried onion soup mix

Optional thickener: 1/2 teaspoon xanthan gum

1 (10.5 ounces) can of cream of mushroom soup or 1 recipe of Keto Condensed Cream of Mushroom Soup

salt and pepper to taste

Directions:

Apply cooking spray to the inside of a crockpot.

Add the mushroom slices, cream of mushroom soup, beef, and onion soup mix into the prepared crockpot. Stir everything until well incorporated.

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

Thirty minutes before the cooking time ends, stir in the cream cheese until completely melted.

Add the sour cream as well and stir until well blended. Season with salt and pepper. Cook for the remainder of the cooking time.

Sprinkle freshly chopped thyme or parsley over each serving to garnish.

Serve right away over rice or egg noodles. Enjoy!

Notes:

Feel free to use cream of golden mushroom or regular cream of mushroom soup for this recipe.

You can serve this over riced cauliflower or zucchini noodles if you prefer.

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

Nutrition Facts:

Amount Per Serving: CALORIES: 420 | TOTAL FAT: 26.2g | SATURATED FAT: 0g | CHOLESTEROL: 145.3mg | SODIUM: 610.7mg | CARBOHYDRATES: 7.7g | NET CARBOHYDRATES: 7g | FIBER: 0.7g | SUGAR: 3.2g | PROTEIN: 39.4g

Slow Cooker Beef Stroganoff

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 10 Servings Slow-cooked to perfection for about 8 hours, this Beef Stroganoff… General Recipes Slow Cooker Beef Stroganoff European Print This

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

Nutrition facts: 420 calories 26.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz. of fresh mushrooms, sliced (or 8 oz of canned mushrooms, drained)
• 1 c sour cream
• 8 oz. of cream cheese (softened)
• 2½ lbs. of beef stew meat
• parsley or thyme
• 1 packet of dried onion soup mix
• Optional thickener: 1/2 teaspoon xanthan gum
• 1 (10.5 ounces) can of cream of mushroom soup or 1 recipe of Keto Condensed Cream of Mushroom Soup
• salt and pepper to taste

Instructions

Apply cooking spray to the inside of a crockpot.

Add the mushroom slices, cream of mushroom soup, beef, and onion soup mix into the prepared crockpot. Stir everything until well incorporated.

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

Thirty minutes before the cooking time ends, stir in the cream cheese until completely melted.

Add the sour cream as well and stir until well blended. Season with salt and pepper. Cook for the remainder of the cooking time.

Sprinkle freshly chopped thyme or parsley over each serving to garnish.

Serve right away over rice or egg noodles. Enjoy!

Notes

Feel free to use cream of golden mushroom or regular cream of mushroom soup for this recipe. You can serve this over riced cauliflower or zucchini noodles if you prefer. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.