General Recipes

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

This was by far the best casserole I have ever tried! This Tuna Noodle Casserole is made with very simple ingredients. From the tuna to the sauce, you will surely have a good time!

Ingredients:

4 tbsp butter, divided

3/4 c frozen peas

1 clove of garlic, minced

1 c freshly grated Parmesan cheese, divided

1/4 tsp salt

4 tbsp all-purpose flour

1/4 c onion, diced

2 tsp fresh lemon juice, more if desired

5 oz. canned albacore white tuna, packed in water, more if desired

2 tbsp fresh parsley leaves, minced

1 c milk, warmed

1 rib celery, diced

8 oz. medium-size shell pasta

1 14.5 oz. can of low-sodium chicken broth (just under 2 cups), warmed

1/4 tsp freshly ground black pepper

1/8 tsp dried dill weed

For the Topping:

1 tbsp butter, melted

1/2 c Ritz crackers, crushed

Directions:

Refer to the directions provided on the package of the noodles on how to cook them. Drain and set aside.

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

Add peas, garlic, celery, and onion. Saute for a few minutes until aromatic and soft. Transfer them onto a clean plate.

For the Sauce:

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

In the same empty pan, add the rest of the butter and allow it to melt. Add the flour, then whisk and cook for a minute.

Add the milk and chicken broth, then scape the bottom of the skillet to get the browned bits. Simmer for a few minutes until thick.

Turn the heat down to low, then stir in dill, lemon juice, parsley, salt, and 1/2 cup Parmesan cheese. Stir everything until well incorporated.

Remove the pan from the heat, then put the sauteed veggies back together with the cooked noodles and tuna. Toss everything until well combined.

Transfer the mixture to a 9×13-inch baking dish and spread it evenly. Scatter 1/2 cup of Parmesan cheese, followed by crushed Ritz crackers and melted butter.

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

Sere and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 424 kcal | Carbohydrates: 42g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 616mg | Potassium: 358mg | Fiber: 2g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 10.6mg | Calcium: 264mg | Iron: 1.8mg

Tuna Noodle Casserole

Rebecca Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings This was by far the best casserole I have ever tried! This… General Recipes Tuna Noodle Casserole European Print This

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

Nutrition facts: 424 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp butter, divided
• 3/4 c frozen peas
• 1 clove of garlic, minced
• 1 c freshly grated Parmesan cheese, divided
• 1/4 tsp salt
• 4 tbsp all-purpose flour
• 1/4 c onion, diced
• 2 tsp fresh lemon juice, more if desired
• 5 oz. canned albacore white tuna, packed in water, more if desired
• 2 tbsp fresh parsley leaves, minced
• 1 c milk, warmed
• 1 rib celery, diced
• 8 oz. medium-size shell pasta
• 1 14.5 oz. can of low-sodium chicken broth (just under 2 cups), warmed
• 1/4 tsp freshly ground black pepper
• 1/8 tsp dried dill weed
• For the Topping:
• 1 tbsp butter, melted
• 1/2 c Ritz crackers, crushed

Instructions

Refer to the directions provided on the package of the noodles on how to cook them. Drain and set aside.

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

Add peas, garlic, celery, and onion. Saute for a few minutes until aromatic and soft. Transfer them onto a clean plate.

For the Sauce:

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

In the same empty pan, add the rest of the butter and allow it to melt. Add the flour, then whisk and cook for a minute.

Add the milk and chicken broth, then scape the bottom of the skillet to get the browned bits. Simmer for a few minutes until thick.

Turn the heat down to low, then stir in dill, lemon juice, parsley, salt, and 1/2 cup Parmesan cheese. Stir everything until well incorporated.

Remove the pan from the heat, then put the sauteed veggies back together with the cooked noodles and tuna. Toss everything until well combined.

Transfer the mixture to a 9×13-inch baking dish and spread it evenly. Scatter 1/2 cup of Parmesan cheese, followed by crushed Ritz crackers and melted butter.

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

Sere and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.

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

The rich sauce of these Swedish Meatballs is very satisfying! You can enjoy this dish in just half an hour of prepping and cooking time! Gather all the ingredients now. Enjoy!

Ingredients:

Meatballs:

2 tbsp olive oil, divided

3 slices of white bread, crust were removed and cut into small cubes (about ½ c)

1 tsp salt

½ large onion, grated on the large holes of a box grater

1 lb. of ground beef

1 Egg

½ c milk

⅛ tsp garlic powder

½ tsp black pepper

¼ tsp ground allspice

1 lb. ground pork

¼ tsp ground nutmeg

1 tbsp salted butter

Sauce:

1 c heavy cream

⅓ c all-purpose flour

½ tsp salt

2 tbsp fresh parsley chopped, for garnish

¼ c salted butter

¼ tsp pepper

3 c beef broth

1 tbsp Worcestershire sauce

Directions:

In a mixing bowl, add milk and cubed bread. Allow the bread to soak for at least 10 minutes.

Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of olive oil and allow it to become hot.

Add onion into the hot skillet, then sauté for a few minutes until translucent. Move it onto a clean plate to cool.

In the bowl with the soaked bread, add allspice, ground pork, garlic powder, ground beef, salt, egg, nutmeg, pepper, and sauteed onions. Use your clean hands to mix everything until well incorporated.

Make 30 bite-size meatballs out of the meat mixture. Place them onto a baking sheet.

In the same skillet over medium-high heat, add the rest of the butter and oil.

Add the meatballs in batches into the hot skillet, then cook all sides for about 5 minutes or until they turn brown. Transfer them onto a clean plate. Cook the rest of the meatballs.

In the empty skillet, add 1/4 cup butter and allow it to melt. Add cream, Worcestershire sauce, broth, salt, and pepper. Whisk everything until well incorporated. Let it simmer for 2 minutes or until thick.

Bring the meatballs back into the skillet, then toss to coat with the sauce. Simmer for 10 more minutes. Remove from the heat.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away over rice, egg noodles, or mashed potatoes. Enjoy!

Notes:

You can bake these meatballs for about 20 minutes at 400 degrees F.

Leftovers should be kept in an airtight container, then put in the fridge.

Nutrition Facts:

Calories: 564 kcal | Carbohydrates: 12g | Protein: 24g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 997mg | Potassium: 473mg | Fiber: 1g | Sugar: 2g | Vitamin A: 804IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg

Swedish Meatballs

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 8 Servings The rich sauce of these Swedish Meatballs is very satisfying! You can… General Recipes Swedish Meatballs European Print This

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

Nutrition facts: 564 calories 47 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatballs:
• 2 tbsp olive oil, divided
• 3 slices of white bread, crust were removed and cut into small cubes (about ½ c)
• 1 tsp salt
• ½ large onion, grated on the large holes of a box grater
• 1 lb. of ground beef
• 1 Egg
• ½ c milk
• ⅛ tsp garlic powder
• ½ tsp black pepper
• ¼ tsp ground allspice
• 1 lb. ground pork
• ¼ tsp ground nutmeg
• 1 tbsp salted butter
• Sauce:
• 1 c heavy cream
• ⅓ c all-purpose flour
• ½ tsp salt
• 2 tbsp fresh parsley chopped, for garnish
• ¼ c salted butter
• ¼ tsp pepper
• 3 c beef broth
• 1 tbsp Worcestershire sauce

Instructions

In a mixing bowl, add milk and cubed bread. Allow the bread to soak for at least 10 minutes.

Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of olive oil and allow it to become hot.

Add onion into the hot skillet, then sauté for a few minutes until translucent. Move it onto a clean plate to cool.

In the bowl with the soaked bread, add allspice, ground pork, garlic powder, ground beef, salt, egg, nutmeg, pepper, and sauteed onions. Use your clean hands to mix everything until well incorporated.

Make 30 bite-size meatballs out of the meat mixture. Place them onto a baking sheet.

In the same skillet over medium-high heat, add the rest of the butter and oil.

Add the meatballs in batches into the hot skillet, then cook all sides for about 5 minutes or until they turn brown. Transfer them onto a clean plate. Cook the rest of the meatballs.

In the empty skillet, add 1/4 cup butter and allow it to melt. Add cream, Worcestershire sauce, broth, salt, and pepper. Whisk everything until well incorporated. Let it simmer for 2 minutes or until thick.

Bring the meatballs back into the skillet, then toss to coat with the sauce. Simmer for 10 more minutes. Remove from the heat.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away over rice, egg noodles, or mashed potatoes. Enjoy!

Notes

You can bake these meatballs for about 20 minutes at 400 degrees F. Leftovers should be kept in an airtight container, then put in the fridge.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings

Easy, delicious, and simple! These three words best describe my experience with this Mongolian Ground Beef! In just 20 minutes of prepping and cooking time, dinner will surely be amazing! This recipe can serve up to 4 people. Give it a try now, and prepare to fall in love after one bite. Enjoy!

Ingredients:

1 tbsp garlic, grated

1 tbsp ginger, grated

1 tbsp cornstarch

1/4 c water (or beef broth)

1 lb. ground beef

4 green onions, sliced

1 tbsp brown sugar

3 tbsp soy sauce (gluten-free or tamari for gluten-free)

1 tbsp sesame oil

1 tbsp toasted sesame seeds

1 tbsp hoisin sauce (gluten-free for gluten-free)

1 tsp chili sauce, such as sambal oelek (or to taste)

Directions:

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

In a mixing bowl, add water, cornstarch, garlic, ginger, soy sauce, chili sauce, brown sugar, and hoisin sauce. Stir everything until well blended.

Add the mixture into the skillet, then stir until well combined. Simmer for a few minutes until the texture becomes thick.

Stir in the green onions.

Remove the skillet from the heat, then add the sesame seeds and sesame oil. Stir until well blended.

Serve right away. Enjoy!

Notes:

Feel free to add veggies to this dish if you prefer. Some suggestions are peppers, broccoli, and peas.

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

I highly suggest serving this over rice. It is perfect to go with steamed or fried rice!

Nutrition Facts:

Calories 338, Fat 24g (Saturated 8g, Trans 1g), Cholesterol 80mg, Sodium 849mg, Carbs 8g (Fiber 0.5g, Sugars 3g), Protein 21g

Mongolian Ground Beef

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings Easy, delicious, and simple! These three words best describe my experience with… General Recipes Mongolian Ground Beef European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 338 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp garlic, grated
• 1 tbsp ginger, grated
• 1 tbsp cornstarch
• 1/4 c water (or beef broth)
• 1 lb. ground beef
• 4 green onions, sliced
• 1 tbsp brown sugar
• 3 tbsp soy sauce (gluten-free or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 tbsp hoisin sauce (gluten-free for gluten-free)
• 1 tsp chili sauce, such as sambal oelek (or to taste)

Instructions

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

In a mixing bowl, add water, cornstarch, garlic, ginger, soy sauce, chili sauce, brown sugar, and hoisin sauce. Stir everything until well blended.

Add the mixture into the skillet, then stir until well combined. Simmer for a few minutes until the texture becomes thick.

Stir in the green onions.

Remove the skillet from the heat, then add the sesame seeds and sesame oil. Stir until well blended.

Serve right away. Enjoy!

Notes

Feel free to add veggies to this dish if you prefer. Some suggestions are peppers, broccoli, and peas. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. I highly suggest serving this over rice. It is perfect to go with steamed or fried rice!

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings

Enjoy this famous takeout food in the comfort of your home! This is my version of the Hunan Chicken! It is a combination of chicken, mushrooms, broccoli, and a lot more delicious things that you will surely love. Enjoy!

Ingredients:

HUNAN CHICKEN:

1 can of bamboo shoots, drained

3 cloves garlic, minced

1 tbsp cornstarch

1 lb. chicken breasts shaved thinly

4 oz. of mushrooms, sliced thinly

3 c broccoli florets

1 tbsp ginger, minced

1/4 c canola oil

1 green zucchini, cut into half-moon shapes

HUNAN SAUCE:

1 tbsp Sambal Oelek chili paste

1 tbsp rice wine vinegar

1/2 c chicken broth

2 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tsp cornstarch

1 tsp sugar

Directions:

In a large resealable bag, add cornstarch and chicken. Seal the bag and shake it until the chicken breasts are completely coated with cornstarch.

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

Add the coated chicken breasts into the hot pan, then cook all sides for 3 minutes or until they turn golden brown. Transfer them onto a clean plate.

Add all the ingredients for the sauce into a mixing bowl and stir everything until well incorporated.

In the same pan, add ginger, broccoli, bamboo shoots, mushrooms, zucchini, and garlic. Sauté everything for about 3 minutes.

Pour in the sauce and stir until well blended. Make sure to scrape the bottom of the pan to get the browned bits.

Bring the chicken breasts back into the pan, then toss until coated with the sauce. Cook for another 2 minutes until the texture of the sauce becomes thick.

Serve and enjoy!

Nutrition Facts:

Calories: 337 kcal | Carbohydrates: 16g | Protein: 30g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 786mg | Potassium: 967mg | Fiber: 4g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 75.7mg | Calcium: 58mg | Iron: 1.7mg

Hunan Chicken

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings Enjoy this famous takeout food in the comfort of your home! This… General Recipes Hunan Chicken European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 337 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• HUNAN CHICKEN:
• 1 can of bamboo shoots, drained
• 3 cloves garlic, minced
• 1 tbsp cornstarch
• 1 lb. chicken breasts shaved thinly
• 4 oz. of mushrooms, sliced thinly
• 3 c broccoli florets
• 1 tbsp ginger, minced
• 1/4 c canola oil
• 1 green zucchini, cut into half-moon shapes
• HUNAN SAUCE:
• 1 tbsp Sambal Oelek chili paste
• 1 tbsp rice wine vinegar
• 1/2 c chicken broth
• 2 tbsp low sodium soy sauce
• 2 tbsp oyster sauce
• 1 tsp cornstarch
• 1 tsp sugar

Instructions

In a large resealable bag, add cornstarch and chicken. Seal the bag and shake it until the chicken breasts are completely coated with cornstarch.

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

Add the coated chicken breasts into the hot pan, then cook all sides for 3 minutes or until they turn golden brown. Transfer them onto a clean plate.

Add all the ingredients for the sauce into a mixing bowl and stir everything until well incorporated.

In the same pan, add ginger, broccoli, bamboo shoots, mushrooms, zucchini, and garlic. Sauté everything for about 3 minutes.

Pour in the sauce and stir until well blended. Make sure to scrape the bottom of the pan to get the browned bits.

Bring the chicken breasts back into the pan, then toss until coated with the sauce. Cook for another 2 minutes until the texture of the sauce becomes thick.

Serve and enjoy!

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

Made with ingredients you may already have; these Lemon Garlic Tuna Cakes are the best treats to serve today! The best thing about these cakes is that you can eat them pretty much any time of the day. Enjoy!

Ingredients:

1 large Egg

¼ c plain breadcrumbs

2 tbsp mayonnaise

¼ tsp salt

4 tbsp plain breadcrumbs

3 tbsp grated Parmesan cheese

2 tbsp olive oil, divided

¼ tsp black pepper

1 tsp lemon juice

1 tbsp lemon zest

¼ c grated Parmesan cheese

10 ounces tuna in water in two 5 oz. cans; well drained

1 tsp dried parsley

¼ c finely chopped white onion

3 garlic cloves, grated

Directions:

Add the tuna into a colander and let it drain.

In a mixing bowl, add garlic, egg, onion, Parmesan cheese, lemon juice, mayonnaise, lemon zest, salt, pepper, and dried parsley. Stir everything until well incorporated.

In a separate mixing bowl, add the grated cheese and the rest of the breadcrumbs. Stir both ingredients until well incorporated.

Use a scoop to get about 1/4 of the tuna mixture, then form it into a patty. Coat it with breading and remove any excess.

Repeat the process until you get more patties out of the tuna mixture.

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

Add the patties into the hot pan, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate and allow them to rest for about 5 minutes.

Serve with a lemon wedge and spinach on the side. Enjoy!

Notes:

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

Nutrition Facts:

Calories: 142 kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 302mg | Potassium: 80mg | Vitamin A: 85IU | Vitamin C: 1.9mg | Calcium: 80mg | Iron: 0.9mg

Lemon Garlic Tuna Cakes recipe

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 8 Servings Made with ingredients you may already have; these Lemon Garlic Tuna Cakes… General Recipes Lemon Garlic Tuna Cakes recipe European Print This

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

Nutrition facts: 142 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large Egg
• ¼ c plain breadcrumbs
• 2 tbsp mayonnaise
• ¼ tsp salt
• 4 tbsp plain breadcrumbs
• 3 tbsp grated Parmesan cheese
• 2 tbsp olive oil, divided
• ¼ tsp black pepper
• 1 tsp lemon juice
• 1 tbsp lemon zest
• ¼ c grated Parmesan cheese
• 10 ounces tuna in water in two 5 oz. cans; well drained
• 1 tsp dried parsley
• ¼ c finely chopped white onion
• 3 garlic cloves, grated

Instructions

Add the tuna into a colander and let it drain.

In a mixing bowl, add garlic, egg, onion, Parmesan cheese, lemon juice, mayonnaise, lemon zest, salt, pepper, and dried parsley. Stir everything until well incorporated.

In a separate mixing bowl, add the grated cheese and the rest of the breadcrumbs. Stir both ingredients until well incorporated.

Use a scoop to get about 1/4 of the tuna mixture, then form it into a patty. Coat it with breading and remove any excess.

Repeat the process until you get more patties out of the tuna mixture.

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

Add the patties into the hot pan, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate and allow them to rest for about 5 minutes.

Serve with a lemon wedge and spinach on the side. Enjoy!

Notes

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

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings

These Mini Meatloaf Muffins are amazing! Made with very simple ingredients, these heavenly treats are total comfort food! Give this recipe a try now, and I promise you that it is worth all your time and effort. Enjoy!

Ingredients:

1 tbsp barbecue sauce

1 Egg, lightly beaten

1/2 c onion, chopped

1/2 tsp freshly ground black pepper

1 1/2 tsp chili powder

2/3 c panko bread crumbs

1/2 tsp garlic powder

1 tbsp mustard

1/2 tsp salt

1 1/2 lbs. lean ground beef (or ground turkey)

Meatloaf Sauce:

1/4 tsp ground nutmeg

1/3 c light brown sugar

2 tsp Dijon mustard

1/2 c ketchup

Directions:

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

Apply a bit of oil to each cup of a muffin tin.

Add egg, mustard, salt, pepper, breadcrumbs, ground beef, 1 tbsp BBQ sauce, onion, chili powder, and garlic powder into a large bowl. Use your clean hands to mix everything until well incorporated.

Fill and press each muffin cup with the meat mixture.

Place the muffin tin in the preheated oven and bake the muffins for about 15 minutes or until done.

Meanwhile, add all the ingredients for the sauce into a large mixing bowl. Stir everything until well incorporated.

Remove the meatloaf from the oven, then use paper towels to remove any fat that surfaces on top. Pour the sauce over the meatloaf and spread it evenly. Make sure to cover it entirely.

Put the meatloaf back in the oven and bake for 15 more minutes. Remove from the oven.

Serve with mashed potatoes. Enjoy!

Notes:

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

Feel free to serve these meatballs with roasted veggies as well.

You can use ground turkey instead of ground beef if you prefer.

Nutrition Facts:

Calories: 138 kcal | Carbohydrates: 13g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 299mg | Potassium: 265mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

Mini Meatloaf Muffins

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings These Mini Meatloaf Muffins are amazing! Made with very simple ingredients, these… General Recipes Mini Meatloaf Muffins European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 138 calories 4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp barbecue sauce
• 1 Egg, lightly beaten
• 1/2 c onion, chopped
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp chili powder
• 2/3 c panko bread crumbs
• 1/2 tsp garlic powder
• 1 tbsp mustard
• 1/2 tsp salt
• 1 1/2 lbs. lean ground beef (or ground turkey)
• Meatloaf Sauce:
• 1/4 tsp ground nutmeg
• 1/3 c light brown sugar
• 2 tsp Dijon mustard
• 1/2 c ketchup

Instructions

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

Apply a bit of oil to each cup of a muffin tin.

Add egg, mustard, salt, pepper, breadcrumbs, ground beef, 1 tbsp BBQ sauce, onion, chili powder, and garlic powder into a large bowl. Use your clean hands to mix everything until well incorporated.

Fill and press each muffin cup with the meat mixture.

Place the muffin tin in the preheated oven and bake the muffins for about 15 minutes or until done.

Meanwhile, add all the ingredients for the sauce into a large mixing bowl. Stir everything until well incorporated.

Remove the meatloaf from the oven, then use paper towels to remove any fat that surfaces on top. Pour the sauce over the meatloaf and spread it evenly. Make sure to cover it entirely.

Put the meatloaf back in the oven and bake for 15 more minutes. Remove from the oven.

Serve with mashed potatoes. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again. Feel free to serve these meatballs with roasted veggies as well. You can use ground turkey instead of ground beef if you prefer.

Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 4 Servings

Meatballs and a delicious gravy over mashed potatoes, what’s not to like? This recipe will guide you to perfection! In just about an hour, dinner will be served. Enjoy!

Ingredients:

For The Meatballs:

1 teaspoon Worcestershire sauce

¼ c breadcrumbs (I used Panko)

2 tablespoons olive oil

1 tablespoon tomato ketchup

½ onion, grated

500g ground beef

½ teaspoon salt

1 teaspoon grounded black pepper

1 garlic, grated

For Gravy:

1 large onion, sliced

1 teaspoon smoked paprika

1 tablespoon BBQ sauce

1 tablespoon tomato ketchup

2 c beef stock

½ teaspoon freshly cracked black pepper

1 garlic, grated

2 tablespoons plain flour

Salt to taste

2 tablespoons butter

For Mashed Potatoes:

½ c milk (I used low-fat milk)

Salt and black pepper to taste

4 tablespoons salted butter

5 large potatoes, peeled and boiled till tender

Directions:

In a large mixing bowl, add all the ingredients for the meatballs aside from the olive oil. Use your clean hands to mix everything until well incorporated. Make 1-inch balls out of the meat mixture.

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

Add the meatballs into the hot skillet, then cook each side for a few minutes until they turn brown. Move them onto a clean plate.

Add butter to the same skillet and allow it to melt. Add the onion and sauté for a few minutes until soft.

Add the garlic and 2 tbsp of flour, then cook for a minute until aromatic. This will help remove the raw taste of the flour.

Gradually add the chicken broth and scrape the bottom of the skillet to get the browned bits. Simmer for about 3 minutes to thicken the sauce.

Add paprika, BBQ sauce, and tomato ketchup. Stir everything until well blended. Add more broth if the texture of the sauce becomes too thick. Season with a bit of salt and pepper.

Bring the meatballs back into the skillet, then toss to coat with the sauce. Remove from the heat.

For the Mashed Potatoes:

Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil. Add the potatoes and cook for a few minutes until fork-tender.

Transfer the cooked potatoes into a large bowl, then mash them.

Add salt, butter, milk, and pepper. Stir everything until well incorporated.

Serve the meatballs over the mashed potatoes and top with gravy. Enjoy!

Salisbury Meatballs and Mashed Potatoes

Rebecca Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 4 Servings Meatballs and a delicious gravy over mashed potatoes, what’s not… General Recipes Salisbury Meatballs and Mashed Potatoes European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For The Meatballs:
• 1 teaspoon Worcestershire sauce
• ¼ c breadcrumbs (I used Panko)
• 2 tablespoons olive oil
• 1 tablespoon tomato ketchup
• ½ onion, grated
• 500g ground beef
• ½ teaspoon salt
• 1 teaspoon grounded black pepper
• 1 garlic, grated
• For Gravy:
• 1 large onion, sliced
• 1 teaspoon smoked paprika
• 1 tablespoon BBQ sauce
• 1 tablespoon tomato ketchup
• 2 c beef stock
• ½ teaspoon freshly cracked black pepper
• 1 garlic, grated
• 2 tablespoons plain flour
• Salt to taste
• 2 tablespoons butter
• For Mashed Potatoes:
• ½ c milk (I used low-fat milk)
• Salt and black pepper to taste
• 4 tablespoons salted butter
• 5 large potatoes, peeled and boiled till tender

Instructions

In a large mixing bowl, add all the ingredients for the meatballs aside from the olive oil. Use your clean hands to mix everything until well incorporated. Make 1-inch balls out of the meat mixture.

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

Add the meatballs into the hot skillet, then cook each side for a few minutes until they turn brown. Move them onto a clean plate.

Add butter to the same skillet and allow it to melt. Add the onion and sauté for a few minutes until soft.

Add the garlic and 2 tbsp of flour, then cook for a minute until aromatic. This will help remove the raw taste of the flour.

Gradually add the chicken broth and scrape the bottom of the skillet to get the browned bits. Simmer for about 3 minutes to thicken the sauce.

Add paprika, BBQ sauce, and tomato ketchup. Stir everything until well blended. Add more broth if the texture of the sauce becomes too thick. Season with a bit of salt and pepper.

Bring the meatballs back into the skillet, then toss to coat with the sauce. Remove from the heat.

For the Mashed Potatoes:

Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil. Add the potatoes and cook for a few minutes until fork-tender.

Transfer the cooked potatoes into a large bowl, then mash them.

Add salt, butter, milk, and pepper. Stir everything until well incorporated.

Serve the meatballs over the mashed potatoes and top with gravy. Enjoy!

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 6 Servings

The sauce alone of this Chicken Spaghetti is more than enough to let you know that you are in for a treat! Enjoy a quality dish in the comfort of your home. Try this recipe now!

Ingredients:

2 tbsp olive oil

4 tbsp butter

1 small yellow onion, diced

1 c mozzarella cheese, shredded

10 ounces diced tomatoes & green chilies

3 cloves garlic, minced

2 small boneless skinless chicken breasts

1 c cheddar cheese, shredded

8 ounces Thin Spaghetti

4 tbsp flour

4 ounces cream cheese, softened

¾ c milk

2 tsp Italian Seasoning

1 ½ c chicken broth

red pepper flakes & chopped parsley, to garnish

Salt/Pepper

Directions:

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

Cut the chicken into two lengthwise pieces. Use paper towels to pat them dry. Sprinkle Italian seasoning, salt, and pepper over the chicken to season.

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

Add the chicken into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate. Slice them into small cuts.

For the Sauce:

In the same skillet over low heat, add butter and allow it to melt. Scrape the bottom to get the browned bits.

Add onions, then sauté for a few minutes until translucent. Add garlic and sauté for about a minute or until aromatic.

Add flour, then whisk and cook for about a minute to remove the raw taste.

Pour in chicken broth, then stir until well blended. Gradually add the milk and stir every addition until well blended as well.

Let it simmer for a few minutes.

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

Stir in the shredded cheddar cheese until completely melted.

Put the chicken back into the skillet together with the drained tomatoes, then toss until well combined.

Add the cooked pasta, then toss until fully coated with the delicious sauce. Transfer the mixture to a 9×13-inch casserole dish and spread it evenly.

Scatter mozzarella cheese over the dish.

To Bake:

Place it in the preheated oven and bake for about 15 minutes.

Broil for a few more minutes until the cheese turns golden brown.

Remove from the oven, then sprinkle freshly chopped parsley and red pepper flakes on top to garnish.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last for 3 days up to 3 months.

Reheat for a few minutes before serving again.

Nutrition Facts:
Calories: 547 kcal, Carbohydrates: 40g, Protein: 25g, Fat: 32g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 641mg, Potassium: 507mg, Fiber: 2g, Sugar: 5g, Vitamin A: 931IU, Vitamin C: 11mg, Calcium: 332mg, Iron: 2mg

Chicken Spaghetti

Rebecca Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 6 Servings The sauce alone of this Chicken Spaghetti is more than enough to… General Recipes Chicken Spaghetti European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 547 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 4 tbsp butter
• 1 small yellow onion, diced
• 1 c mozzarella cheese, shredded
• 10 ounces diced tomatoes & green chilies
• 3 cloves garlic, minced
• 2 small boneless skinless chicken breasts
• 1 c cheddar cheese, shredded
• 8 ounces Thin Spaghetti
• 4 tbsp flour
• 4 ounces cream cheese, softened
• ¾ c milk
• 2 tsp Italian Seasoning
• 1 ½ c chicken broth
• red pepper flakes & chopped parsley, to garnish
• Salt/Pepper

Instructions

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

Cut the chicken into two lengthwise pieces. Use paper towels to pat them dry. Sprinkle Italian seasoning, salt, and pepper over the chicken to season.

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

Add the chicken into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate. Slice them into small cuts.

For the Sauce:

In the same skillet over low heat, add butter and allow it to melt. Scrape the bottom to get the browned bits.

Add onions, then sauté for a few minutes until translucent. Add garlic and sauté for about a minute or until aromatic.

Add flour, then whisk and cook for about a minute to remove the raw taste.

Pour in chicken broth, then stir until well blended. Gradually add the milk and stir every addition until well blended as well.

Let it simmer for a few minutes.

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

Stir in the shredded cheddar cheese until completely melted.

Put the chicken back into the skillet together with the drained tomatoes, then toss until well combined.

Add the cooked pasta, then toss until fully coated with the delicious sauce. Transfer the mixture to a 9x13-inch casserole dish and spread it evenly.

Scatter mozzarella cheese over the dish.

To Bake:

Place it in the preheated oven and bake for about 15 minutes.

Broil for a few more minutes until the cheese turns golden brown.

Remove from the oven, then sprinkle freshly chopped parsley and red pepper flakes on top to garnish.

Serve right away. Enjoy!

Notes

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

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

In just about half an hour, this Creamy Chicken Mushroom is ready for serving! This is a must-try, I’m telling you! Dinner with your loved ones is going to be fantastic! The combination of all the flavors in this dish is simply the best!

Ingredients:

For the Searing

8 ounces cremini mushrooms, sliced

2 tablespoons olive oil

6 pieces chicken thighs, skinless and boneless

For the Creamy Sauce

3/4 c shredded Parmesan or 1/2 c grated/finely shredded Parmesan

1/2 c chicken broth

1 c heavy cream or heavy whipping cream

salt and pepper to taste

4 tablespoons unsalted butter

1 c spinach

1 teaspoon minced garlic

1 tablespoon flour or cornstarch (optional) if you want a thick creamy sauce

1/2 teaspoon garlic powder

Directions:

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

Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown.

Transfer them onto a clean plate. Season with a bit of salt and pepper to taste.

Put the cremini mushrooms into the empty skillet, then cook for a few minutes just until brown. Transfer them onto a clean plate.

Add butter to the same skillet and allow it to melt. Add the minced garlic and sauté for about a minute or until aromatic.

Add Parmesan cheese, heavy cream, and chicken broth. Stir until well blended. Add more salt and pepper if needed. Let the mixture simmer for about 2 minutes or until the texture of the sauce becomes thick.

Bring the mushrooms and chicken back into the skillet, then toss everything to coat. Simmer for another 5 to 10 minutes to reheat the chicken and mushrooms.

Add the spinach and cook just until wilted.

Serve right away with pasta or rice!

Notes:

Feel free to use chicken thighs instead of chicken breasts.

You can add slurry (cornstarch and water mixture) to make the sauce thicker.

Make sure to taste first before adding more seasonings.

Creamy Chicken Mushroom

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings In just about half an hour, this Creamy Chicken Mushroom is ready… General Recipes Creamy Chicken Mushroom European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Searing
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons olive oil
• 6 pieces chicken thighs, skinless and boneless
• For the Creamy Sauce
• 3/4 c shredded Parmesan or 1/2 c grated/finely shredded Parmesan
• 1/2 c chicken broth
• 1 c heavy cream or heavy whipping cream
• salt and pepper to taste
• 4 tablespoons unsalted butter
• 1 c spinach
• 1 teaspoon minced garlic
• 1 tablespoon flour or cornstarch (optional) if you want a thick creamy sauce
• 1/2 teaspoon garlic powder

Instructions

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

Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown.

Transfer them onto a clean plate. Season with a bit of salt and pepper to taste.

Put the cremini mushrooms into the empty skillet, then cook for a few minutes just until brown. Transfer them onto a clean plate.

Add butter to the same skillet and allow it to melt. Add the minced garlic and sauté for about a minute or until aromatic.

Add Parmesan cheese, heavy cream, and chicken broth. Stir until well blended. Add more salt and pepper if needed. Let the mixture simmer for about 2 minutes or until the texture of the sauce becomes thick.

Bring the mushrooms and chicken back into the skillet, then toss everything to coat. Simmer for another 5 to 10 minutes to reheat the chicken and mushrooms.

Add the spinach and cook just until wilted.

Serve right away with pasta or rice!

Notes

Feel free to use chicken thighs instead of chicken breasts. You can add slurry (cornstarch and water mixture) to make the sauce thicker. Make sure to taste first before adding more seasonings.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

Chicken and gravy? Nothing can beat that combination! Serve them over mashed potatoes or rice, and you have yourself a meal to remember! This is indeed The Ultimate Chicken Fried Steak. Try it now!

Ingredients:

1 c vegetable oil

1 ½ c buttermilk

4 cube steaks (about 1/3 pound each)

2 tsp TABASCO® Sauce (original)

½ tsp baking powder

1 ½ c all-purpose flour

½ tsp baking soda

2 Eggs

½ tsp onion powder

½ tsp smoked paprika

½ tsp garlic powder

2 tsp fresh ground black pepper, divided

2 tsp kosher salt or sea salt, divided

Chicken Fried Steak Gravy

4 tbsp flour

2 to 3 c of whole milk

4 tbsp grease

salt and pepper to taste

½ c heavy whipping cream

Directions:

Add garlic powder, flour, baking powder, 1 tsp black pepper, baking soda, 1 tsp salt, onion powder, and paprika into a mixing bowl. Whisk everything until well incorporated.

Add Tabasco sauce, buttermilk, and eggs into another mixing bowl. Whisk everything until well combined.

Use paper towels to pat dry the steaks. Sprinkle salt and pepper to season. Let them rest for a few minutes, then use paper towels again to pat them dry.

Coat each steak with the flour mixture and egg mixture. Shake off any excess. Transfer them onto a sheet pan.

Prepare the oven and preheat it to 250 degrees F.

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

Add 2 steaks into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the steaks. Place the steaks in the oven to keep them warm.

For the Gravy:

Leave about 4 tbsp of the oil from the skillet and place it on the stove over medium heat.

Add flour, then whisk and cook for about 3 minutes to remove the raw taste.

Add milk and cream, then whisk until well blended. Simmer for about 5 minutes or until the texture becomes smooth. Add more milk if needed. Sprinkle salt and pepper to season.

Serve the steak with the delicious gravy over mashed potatoes!

Notes:

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

Nutrition Facts:

Calories: 956 kcal | Carbohydrates: 53g | Protein: 51g | Fat: 58g | Saturated Fat: 28g | Cholesterol: 280mg | Sodium: 472mg | Potassium: 1017mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1025IU | Calcium: 346mg | Iron: 5.8mg

The Ultimate Chicken Fried Steak

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings Chicken and gravy? Nothing can beat that combination! Serve them over mashed… General Recipes The Ultimate Chicken Fried Steak European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 956 calories 58 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c vegetable oil
• 1 ½ c buttermilk
• 4 cube steaks (about 1/3 pound each)
• 2 tsp TABASCO® Sauce (original)
• ½ tsp baking powder
• 1 ½ c all-purpose flour
• ½ tsp baking soda
• 2 Eggs
• ½ tsp onion powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 2 tsp fresh ground black pepper, divided
• 2 tsp kosher salt or sea salt, divided
• Chicken Fried Steak Gravy
• 4 tbsp flour
• 2 to 3 c of whole milk
• 4 tbsp grease
• salt and pepper to taste
• ½ c heavy whipping cream

Instructions

Add garlic powder, flour, baking powder, 1 tsp black pepper, baking soda, 1 tsp salt, onion powder, and paprika into a mixing bowl. Whisk everything until well incorporated.

Add Tabasco sauce, buttermilk, and eggs into another mixing bowl. Whisk everything until well combined.

Use paper towels to pat dry the steaks. Sprinkle salt and pepper to season. Let them rest for a few minutes, then use paper towels again to pat them dry.

Coat each steak with the flour mixture and egg mixture. Shake off any excess. Transfer them onto a sheet pan.

Prepare the oven and preheat it to 250 degrees F.

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

Add 2 steaks into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the steaks. Place the steaks in the oven to keep them warm.

For the Gravy:

Leave about 4 tbsp of the oil from the skillet and place it on the stove over medium heat.

Add flour, then whisk and cook for about 3 minutes to remove the raw taste.

Add milk and cream, then whisk until well blended. Simmer for about 5 minutes or until the texture becomes smooth. Add more milk if needed. Sprinkle salt and pepper to season.

Serve the steak with the delicious gravy over mashed potatoes!

Notes

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