General Recipes

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

This Slow Cooker Steak Soup is one of my ultimate comfort foods! It is packed with incredible flavors that you and your loved one are going to like! Slow-cooked to perfection for 8 hours, this is worth all your time and effort! From the broth to the thick noodles, everything about this soup is unforgettable! I recommend serving this with crusty bread. Thank me later! Dinner will be awesome if you only give this recipe a try. Enjoy!

Ingredients:

2 c uncooked medium egg noodles

1 tablespoon Worcestershire sauce

¼ c flour

1 tablespoon tomato paste

4 c beef broth

2 tablespoons canola oil

½ teaspoon salt

2¼ pounds sirloin tip roast, cut into 1-inch cubes

½ teaspoon ground pepper

1 (1-ounce) envelope of dry onion soup mix

Directions:

In a large resealable bag, add flour, meat, salt, and pepper. Seal the bag, then shake it until all the ingredients are well incorporated. Make sure that the beef cubes are fully coated with the ingredients.

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

Remove the beef cubes from the bag, then shake off any excess flour. Put them into the skillet, then cook each side for a few minutes until brown. Transfer them to your slow cooker.

Add soup mix, tomato paste, Worcestershire sauce, and beef broth. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook for 8 hours on low pressure. Add the noodles, then cook for 15 to 30 minutes.

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.

SLOW COOKER STEAK SOUP

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings This Slow Cooker Steak Soup is one of my ultimate… General Recipes SLOW COOKER STEAK SOUP European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c uncooked medium egg noodles
• 1 tablespoon Worcestershire sauce
• ¼ c flour
• 1 tablespoon tomato paste
• 4 c beef broth
• 2 tablespoons canola oil
• ½ teaspoon salt
• 2¼ pounds sirloin tip roast, cut into 1-inch cubes
• ½ teaspoon ground pepper
• 1 (1-ounce) envelope of dry onion soup mix

Instructions

In a large resealable bag, add flour, meat, salt, and pepper. Seal the bag, then shake it until all the ingredients are well incorporated. Make sure that the beef cubes are fully coated with the ingredients.

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

Remove the beef cubes from the bag, then shake off any excess flour. Put them into the skillet, then cook each side for a few minutes until brown. Transfer them to your slow cooker.

Add soup mix, tomato paste, Worcestershire sauce, and beef broth. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook for 8 hours on low pressure. Add the noodles, then cook for 15 to 30 minutes.

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

Every bite of this Cheesesteak Style Sloppy Joe is just pure joy! From the delicious flavor of the well-seasoned ground beef to the melted cheese, everything is perfect! A must-try!

Ingredients:

4 slices white American or provolone cheese

4 rolls

¼ tsp garlic powder or 2 cloves garlic, minced

1 tbsp Worcestershire sauce

1 lb. ground beef

1 small onion, diced

1 green bell pepper, diced

1 tbsp cornstarch

½ c beef broth

2 tbsp unsalted butter

1 tsp salt

½ tsp black pepper

Directions:

Place a pan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Sprinkle salt and pepper on top to season. Stir until well blended. Transfer the browned beef onto a clean plate.

In the same pan, add butter and allow it to melt. Add bell pepper and onion, then saute for a few minutes until soft. This usually takes about 5 minutes.

Turn the heat down to low, then put the browned beef back into the pan together with the garlic powder.

Add beef broth and Worcestershire sauce, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended.

Add slurry (cornstarch and water mixture), then stir until well blended. Simmer for about 2 minutes or until thick.

Remove the pan from the heat, then place the slices of cheese on top. Allow them to melt.

Top the rolls with the mixture.

Serve and enjoy!

Notes:

If you want to add mushrooms, sauté them together with the other veggies.

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:

Serving: 0g | Calories: 562 kcal | Carbohydrates: 28g | Protein: 28g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 116mg | Sodium: 1379mg | Potassium: 516mg | Fiber: 1g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 26.3mg | Calcium: 326mg | Iron: 4.2mg

Cheesesteak Style Sloppy Joes

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 Servings Every bite of this Cheesesteak Style Sloppy Joe is just pure joy!… General Recipes Cheesesteak Style Sloppy Joes European Print This

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

Nutrition facts: 562 calories 36 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 slices white American or provolone cheese
• 4 rolls
• ¼ tsp garlic powder or 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 lb. ground beef
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 tbsp cornstarch
• ½ c beef broth
• 2 tbsp unsalted butter
• 1 tsp salt
• ½ tsp black pepper

Instructions

Place a pan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Sprinkle salt and pepper on top to season. Stir until well blended. Transfer the browned beef onto a clean plate.

In the same pan, add butter and allow it to melt. Add bell pepper and onion, then saute for a few minutes until soft. This usually takes about 5 minutes.

Turn the heat down to low, then put the browned beef back into the pan together with the garlic powder.

Add beef broth and Worcestershire sauce, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended.

Add slurry (cornstarch and water mixture), then stir until well blended. Simmer for about 2 minutes or until thick.

Remove the pan from the heat, then place the slices of cheese on top. Allow them to melt.

Top the rolls with the mixture.

Serve and enjoy!

Notes

If you want to add mushrooms, sauté them together with the other veggies. 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.

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 4 Servings

Oftentimes, chicken breasts lack flavor, but this recipe will change your mind about them! This Sun-Dried Tomato, Spinach, and Bacon Chicken are superbly delicious! A must-try recipe indeed!

Ingredients:

Baked Chicken Breasts:

1 tbsp butter

0.5 ounces Italian Dressing mix packet (half the packet)

1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)

Creamed Spinach:

6 ounces of baby spinach fresh

4 garlic cloves, minced

⅔ c half and half

1 tbsp vegetable oil

⅛ tsp salt

⅔ c mozzarella cheese, shredded

Other Ingredients:

4 slices Pepper Jack cheese or Monterey cheese with jalapenos

¼ c sun-dried tomatoes, drained of oil, chopped into smaller bites

4 slices of bacon cooked

Directions:

For the Chicken:

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

Coat the inside of a baking dish with butter.

Sprinkle the Italian salad dressing mix over the chicken pieces, then rub each until fully coated. Place them into the prepared baking dish and arrange them in a single layer.

Place the baking dish in the preheated oven and bake the chicken pieces for about 20 minutes or until done. Remove from the oven.

For the Creamed Spinach:

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

Add the spinach, then cook for about 2 minutes or just until wilted. Move it onto a clean plate.

In the empty skillet, add half & half and minced garlic. Stir and allow the mixture to boil.

Add the shredded mozzarella cheese, then stir until melted completely.

Turn the heat down to low, then simmer the mixture for a minute or until the texture becomes thick.

For the Smothered Chicken Breasts:

Divide the sun-dried tomatoes, pepper jack cheese, chopped bacon, and creamed spinach into portions. Top each chicken breast with the ingredients.

Put the chicken back in the oven and bake for 20 minutes.

Serve and enjoy!

Nutrition Facts:

Calories 766 | Fat 58g 89% | Saturated Fat 25g 156% | Cholesterol 204mg 68% | Sodium 1068mg 46% | Potassium 939mg 27% | Carbohydrates 10g 3% | Fiber 1g 4% | Sugar 3g 3% | Protein 49 g 98% | Vitamin A 4860IU 97% | Vitamin C 18.6mg 23% | Calcium 419mg 42% | Iron 3.7mg 21%

Sun-Dried Tomato, Spinach, and Bacon Chicken

Rebecca Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 4 Servings Oftentimes, chicken breasts lack flavor, but this recipe will change your mind… General Recipes Sun-Dried Tomato, Spinach, and Bacon Chicken European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 766 calories 58 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• Baked Chicken Breasts:
• 1 tbsp butter
• 0.5 ounces Italian Dressing mix packet (half the packet)
• 1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)
• Creamed Spinach:
• 6 ounces of baby spinach fresh
• 4 garlic cloves, minced
• ⅔ c half and half
• 1 tbsp vegetable oil
• ⅛ tsp salt
• ⅔ c mozzarella cheese, shredded
• Other Ingredients:
• 4 slices Pepper Jack cheese or Monterey cheese with jalapenos
• ¼ c sun-dried tomatoes, drained of oil, chopped into smaller bites
• 4 slices of bacon cooked

Instructions

For the Chicken:

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

Coat the inside of a baking dish with butter.

Sprinkle the Italian salad dressing mix over the chicken pieces, then rub each until fully coated. Place them into the prepared baking dish and arrange them in a single layer.

Place the baking dish in the preheated oven and bake the chicken pieces for about 20 minutes or until done. Remove from the oven.

For the Creamed Spinach:

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

Add the spinach, then cook for about 2 minutes or just until wilted. Move it onto a clean plate.

In the empty skillet, add half & half and minced garlic. Stir and allow the mixture to boil.

Add the shredded mozzarella cheese, then stir until melted completely.

Turn the heat down to low, then simmer the mixture for a minute or until the texture becomes thick.

For the Smothered Chicken Breasts:

Divide the sun-dried tomatoes, pepper jack cheese, chopped bacon, and creamed spinach into portions. Top each chicken breast with the ingredients.

Put the chicken back in the oven and bake for 20 minutes.

Serve and enjoy!

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

The rich sauce alone of this dish is more than enough to satisfy your cravings today! Wait until you bite your teeth into the chicken. It is simply the best! Hard to resist, you will surely eat a lot of this!

Ingredients:

Chicken thighs:

1 tsp Italian seasoning dried thyme, oregano

salt and pepper

4 chicken thighs, skin-on, bone-in

1 tbsp vegetable oil

Mushroom sauce:

⅛ tsp salt

1 c heavy cream

5 slices bacon, cooked, chopped

5 sprigs of fresh thyme

6 ounces white mushrooms

Directions:

For the Chicken:

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

Sprinkle salt, Italian herb seasoning mix, and pepper over the chicken thighs. Rub each well until coated.

Place a large skillet on the stove and turn the heat to medium-high. Add vegetable 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 brown. Remove from the heat.

Cover the inside of a baking sheet with aluminum foil, then place the chicken thighs on it. Arrange them in a single layer, skin-side up.

Place the baking sheet in the preheated oven and bake the chicken thighs for about 20 minutes or until they turn brown.

For the Mushroom Sauce:

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

Add the mushrooms into the hot skillet, then sauté for a few minutes until soft.

Add the bacon, then cook for a few minutes until crispy.

Add heavy cream, fresh thyme, and 1/8 tsp of salt. Stir everything until well blended. Let the mixture boil.

Turn the heat down to low, then simmer the sauce for about 2 minutes.

Remove the chicken thighs from the oven and place them into the skillet with the sauce. Toss to coat.

Serve and enjoy!

Nutrition Facts:

Calories 609 | Fat 55g 85% | Saturated Fat 25g 156% | Cholesterol 210mg 70% | Sodium 366mg 16% | Potassium 465mg 13% | Carbohydrates 4g 1% | Protein 24g 48% | Vitamin A 1020IU 20% | Vitamin C 3.2mg 4% | Calcium 61mg 6% | Iron 1.5mg 8%

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings The rich sauce alone of this dish is more than enough to… General Recipes Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce European Print This

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

Nutrition facts: 609 calories 55 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken thighs:
• 1 tsp Italian seasoning dried thyme, oregano
• salt and pepper
• 4 chicken thighs, skin-on, bone-in
• 1 tbsp vegetable oil
• Mushroom sauce:
• ⅛ tsp salt
• 1 c heavy cream
• 5 slices bacon, cooked, chopped
• 5 sprigs of fresh thyme
• 6 ounces white mushrooms

Instructions

For the Chicken:

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

Sprinkle salt, Italian herb seasoning mix, and pepper over the chicken thighs. Rub each well until coated.

Place a large skillet on the stove and turn the heat to medium-high. Add vegetable 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 brown. Remove from the heat.

Cover the inside of a baking sheet with aluminum foil, then place the chicken thighs on it. Arrange them in a single layer, skin-side up.

Place the baking sheet in the preheated oven and bake the chicken thighs for about 20 minutes or until they turn brown.

For the Mushroom Sauce:

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

Add the mushrooms into the hot skillet, then sauté for a few minutes until soft.

Add the bacon, then cook for a few minutes until crispy.

Add heavy cream, fresh thyme, and 1/8 tsp of salt. Stir everything until well blended. Let the mixture boil.

Turn the heat down to low, then simmer the sauce for about 2 minutes.

Remove the chicken thighs from the oven and place them into the skillet with the sauce. Toss to coat.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 12 Servings

This recipe will only take you less than 30 minutes to make! This Philly Cheese Steak Cheesy Bread is a combination of simple ingredients. I’m pretty sure you already have them! I can’t think of any reason why you shouldn’t give this recipe a try. It is something you ought to try! Enjoy!

Ingredients:

1 medium green bell pepper, sliced

1/4 c mayonnaise

1 loaf French bread, cut in half lengthwise

1 tbsp canola oil

1 tbsp Worcestershire sauce

4 oz. mushrooms, sliced

2 tbsp butter

1 medium yellow onion, sliced

10-12 slices Provolone cheese

salt and pepper to taste

16 oz. Ribeye Steak thinly sliced

Directions:

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

Sprinkle salt and pepper over the ribeye steaks, then toss them until fully coated.

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

Put the ribeye steaks into the hot skillet, then sear for 2 minutes on each side.

Add Worcestershire sauce, then toss the meat until fully coated. Transfer them onto a clean plate.

In the same empty skillet, add butter and allow it to melt. Add the onion, bell peppers, and mushrooms. Sauté the veggies for a few minutes until soft. Sprinkle salt and pepper to season.

Brush each bread with mayonnaise, then place the sauteed veggies and steaks on top. Sprinkle a generous amount of cheese over the steak.

Place the prepared bread slices in the preheated oven and bake for about 10 minutes or until the cheese has melted completely and turned golden brown. Remove from the oven.

Serve right away. Enjoy!

Nutrition Facts:

Calories270kcal (14%) | Carbohydrates21g (7%) | Protein13g (26%) | Fat15g (23%) | Saturated Fat6g (30%) | Cholesterol32mg (11%) | Sodium408mg (17%) | Potassium192mg (5%) | Fib

Philly Cheesesteak Cheesy Bread

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 12 Servings This recipe will only take you less than 30 minutes to make!… General Recipes PHILLY CHEESESTEAK CHEESY BREAD European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 270 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium green bell pepper, sliced
• 1/4 c mayonnaise
• 1 loaf French bread, cut in half lengthwise
• 1 tbsp canola oil
• 1 tbsp Worcestershire sauce
• 4 oz. mushrooms, sliced
• 2 tbsp butter
• 1 medium yellow onion, sliced
• 10-12 slices Provolone cheese
• salt and pepper to taste
• 16 oz. Ribeye Steak thinly sliced

Instructions

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

Sprinkle salt and pepper over the ribeye steaks, then toss them until fully coated.

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

Put the ribeye steaks into the hot skillet, then sear for 2 minutes on each side.

Add Worcestershire sauce, then toss the meat until fully coated. Transfer them onto a clean plate.

In the same empty skillet, add butter and allow it to melt. Add the onion, bell peppers, and mushrooms. Sauté the veggies for a few minutes until soft. Sprinkle salt and pepper to season.

Brush each bread with mayonnaise, then place the sauteed veggies and steaks on top. Sprinkle a generous amount of cheese over the steak.

Place the prepared bread slices in the preheated oven and bake for about 10 minutes or until the cheese has melted completely and turned golden brown. Remove from the oven.

Serve right away. Enjoy!

Prep Time: 45 mins | Cook Time: 1 hr | Total Time: 1 hr 45 mins | Yield: 12 Servings

This recipe will take teach the step-by-step process to make this Spinach and Cheese Stuffed Manicotti! It is a simple recipe that you will surely enjoy preparing. Lunch or dinner will be awesome again if you only give this one a try!

Ingredients:

10 oz. frozen spinach, thawed & squeezed dry

2 large Eggs

4 oz. of cream cheese

4 c marinara sauce (jarred or homemade)

15 oz. of part-skim ricotta cheese

1/2 c shredded Parmesan cheese

1 box (12 to 14 shells) manicotti noodles

1/2 c shredded Parmesan cheese, for topping

8 oz. shredded mozzarella cheese

1/2 tsp salt

1/2 tsp freshly ground black pepper

Directions:

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

Add eggs, salt, pepper, and cheese into a large mixing bowl. Stir everything until well incorporated. Transfer it to a piping bag.

Add 1 1/2 cups of marinara sauce to the bottom of a 9×13-inch baking pan and spread it evenly.

Fill each manicotti generously with the cheese mixture. Repeat the process with the rest of the ingredients. Place them in the prepared baking pan and arrange them in a single layer.

Pour the marinara sauce over the manicotti and spread it evenly. Make sure to cover them completely.

Sprinkle 1/2 cup of Parmesan cheese on top. Cover it with foil. Place it in the preheated oven and bake for about 50 minutes.

Remove the foil cover and bake for 10 more minutes.

Serve and enjoy!

Notes:

Feel free to use low-fat cream cheese or low-fat ricotta for this recipe.

You can omit the spinach entirely.

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

Nutrition Facts:

Serving: 1 stuffed manicotti, Calories: 347 kcal, Carbohydrates: 36g, Protein: 19g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 74mg, Sodium: 874mg, Potassium: 445mg, Fiber: 1g, Sugar: 5g, Vitamin A: 3630IU, Vitamin C: 7mg, Calcium: 339mg, Iron: 1.8mg

Spinach and Cheese Stuffed Manicotti

Rebecca Prep Time: 45 mins | Cook Time: 1 hr | Total Time: 1 hr 45 mins | Yield: 12 Servings This recipe will take teach the step-by-step process to make… General Recipes Spinach and Cheese Stuffed Manicotti European Print This

Serves: 12 Prep Time: 45 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 347 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 10 oz. frozen spinach, thawed & squeezed dry
• 2 large Eggs
• 4 oz. of cream cheese
• 4 c marinara sauce (jarred or homemade)
• 15 oz. of part-skim ricotta cheese
• 1/2 c shredded Parmesan cheese
• 1 box (12 to 14 shells) manicotti noodles
• 1/2 c shredded Parmesan cheese, for topping
• 8 oz. shredded mozzarella cheese
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

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

Add eggs, salt, pepper, and cheese into a large mixing bowl. Stir everything until well incorporated. Transfer it to a piping bag.

Add 1 1/2 cups of marinara sauce to the bottom of a 9x13-inch baking pan and spread it evenly.

Fill each manicotti generously with the cheese mixture. Repeat the process with the rest of the ingredients. Place them in the prepared baking pan and arrange them in a single layer.

Pour the marinara sauce over the manicotti and spread it evenly. Make sure to cover them completely.

Sprinkle 1/2 cup of Parmesan cheese on top. Cover it with foil. Place it in the preheated oven and bake for about 50 minutes.

Remove the foil cover and bake for 10 more minutes.

Serve and enjoy!

Notes

Feel free to use low-fat cream cheese or low-fat ricotta for this recipe. You can omit the spinach entirely. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Smothered in marinara sauce, these lasagna rolls will surely make your day extra special! This is a must-try recipe that you and your loved ones will truly enjoy!

Ingredients:

Homemade Marinara Sauce:

1 clove of garlic, minced

Pinch red chili flakes, optional

1 tbsp olive oil

1/3 tsp pepper

1 28 oz. can of whole, peeled tomatoes

3 tsp finely chopped fresh oregano

3/4 tsp salt

3 tsp finely chopped fresh basil

Lasagna Rolls:

Parmesan cheese

1 c grated mozzarella cheese

Fresh parsley and basil, roughly chopped

1/4 tsp pepper

1 1/2 c ricotta cheese

1/2 tsp salt

3/4 c frozen chopped spinach, thawed and squeezed dry in a paper towel

10 lasagna noodles, cooked

Directions:

For the Homemade Marinara Sauce:

Place a 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 tomatoes, then sauté for a few minutes until soft. Make sure to break them apart. Sprinkle salt and pepper on top to season. Let the mixture simmer for 15 minutes.

Stir in basil, red chili flakes, and oregano until well-mixed. Remove from the heat.

For the Lasagna Rolls:

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

In a mixing bowl, add spinach, salt, pepper, 1/2 of the mozzarella cheese, and ricotta cheese. Stir everything until well incorporated.

Add 1/3 of the tomato sauce into the prepared baking dish and spread it evenly.

Place a lasagna noodle over the sauce, followed by the cheese filling. Roll and seal each noodle. Repeat the process with the rest of the ingredients.

Lay the lasagna rolls into the prepared baking dish and pour the rest of the tomato sauce on top followed by mozzarella cheese. Cover it with foil.

Place the baking dish in the preheated oven and bake the lasagna rolls for about 15 minutes.

Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.

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

Serve and enjoy!

Lasagna Rolls with Homemade Marinara Sauce

Rebecca Smothered in marinara sauce, these lasagna rolls will surely make your day extra special! This is a must-try recipe that you and your loved ones will truly enjoy! Ingredients: Homemade… General Recipes Lasagna Rolls with Homemade Marinara Sauce European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Homemade Marinara Sauce:
• 1 clove of garlic, minced
• Pinch red chili flakes, optional
• 1 tbsp olive oil
• 1/3 tsp pepper
• 1 28 oz. can of whole, peeled tomatoes
• 3 tsp finely chopped fresh oregano
• 3/4 tsp salt
• 3 tsp finely chopped fresh basil
• Lasagna Rolls:
• Parmesan cheese
• 1 c grated mozzarella cheese
• Fresh parsley and basil, roughly chopped
• 1/4 tsp pepper
• 1 1/2 c ricotta cheese
• 1/2 tsp salt
• 3/4 c frozen chopped spinach, thawed and squeezed dry in a paper towel
• 10 lasagna noodles, cooked

Instructions

For the Homemade Marinara Sauce:

Place a 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 tomatoes, then sauté for a few minutes until soft. Make sure to break them apart. Sprinkle salt and pepper on top to season. Let the mixture simmer for 15 minutes.

Stir in basil, red chili flakes, and oregano until well mixed. Remove from the heat.

For the Lasagna Rolls:

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

In a mixing bowl, add spinach, salt, pepper, 1/2 of the mozzarella cheese, and ricotta cheese. Stir everything until well incorporated.

Add 1/3 of the tomato sauce into the prepared baking dish and spread it evenly.

Place a lasagna noodle over the sauce,, followed by the cheese filling. Roll and seal each noodle. Repeat the process with the rest of the ingredients.

Lay the lasagna rolls into the prepared baking dish and pour the rest of the tomato sauce on top followed by mozzarella cheese. Cover it with foil.

Place the baking dish in the preheated oven and bake the lasagna rolls for about 15 minutes.

Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.

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

Serve and enjoy!

Prep Time: 40 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs 10 mins | Yield: 4 Servings

Total comfort food, this Whole Clove Garlic Chicken Lasagna will be your new favorite! Made with amazing ingredients, you will not be disappointed with this at all! Try it now!

Ingredients:

Chicken

1 1/4 c chicken stock

3 sprigs of fresh rosemary

3 tablespoons unsalted butter, divided

2 tablespoons all-purpose flour

40 cloves garlic, skin removed

3 tablespoons heavy cream

4 chicken breasts

2 teaspoons freshly grated lemon zest

1 1/2 c white wine

Salt and freshly ground black pepper

Mushroom Layer

1 1/2 ounces dried porcini mushrooms, rehydrated in

2 tablespoons unsalted butter

boiling water

2 tablespoons truffle oil

3 1/3 c cremini mushrooms sliced

Bechamel

Nutmeg

1 c Parmesan

4 c milk

1/2 c butter

Lasagna

Mushrooms

1 c Parmesan

Bechamel

18 lasagna sheets

Directions:

For the Chicken:

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

Sprinkle salt and pepper over the chicken breasts, then rub each until fully coated.

Place a large oven-safe skillet on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.

Add the chicken into the hot skillet, then sear each side for 3 minutes or until they turn golden brown. Transfer them onto a clean plate.

In the same skillet, add the rest of the butter and allow it to melt. Add the garlic cloves, then sauté for about a minute or until aromatic.

Pour in the wine, then scrape the bottom of the skillet to get the browned bits.

Add cream, flour, lemon zest, chicken stock, and rosemary. Stir everything until well blended.

Put the chicken back into the skillet and toss to coat. Cover the skillet with the lid, then place it in the preheated oven and bake for 30 minutes or until done. Remove from the oven.

Use two forks to shred the chicken into small pieces, then toss again until coated with the sauce.

For the Mushroom Layer:

Caramelized the mushrooms for a few minutes in melted butter with rehydrated porcini, seasoned with salt, pepper, and truffle oil.

For the Bechamel:

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

Add flour, then whisk and cook for about a minute until it turns into a Roux.

Remove the pan from the heat, then gradually add the milk and whisk continuously until well blended. Allow the mixture to boil and become thick.

Add 1/2 of Parmesan cheese and nutmeg. Stir until well blended.

For the Lasagna:

Cover the bottom of a baking dish with sheets of lasagna.

Add some of the Bechamel over the lasagna sheets and spread it evenly.

Spread 1/3 of the chicken mixture on top, followed by more lasagna sheets.

Spread 1/2 of the mushrooms over the 2nd layer of the sheets followed by some of the Bechamel sauce. Repeat the process until everything is arranged in layers ending with the Bechamel sauce and cheese.

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

Serve and enjoy!

Whole Clove Garlic Chicken Lasagna

Rebecca Prep Time: 40 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs 10 mins | Yield: 4 Servings Total comfort food, this Whole Clove Garlic Chicken… General Recipes Whole Clove Garlic Chicken Lasagna European Print This

Serves: 4 Prep Time: 40 mins Cooking Time: 1 hr 30 mins 1 hr 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken
• 1 1/4 c chicken stock
• 3 sprigs of fresh rosemary
• 3 tablespoons unsalted butter, divided
• 2 tablespoons all-purpose flour
• 40 cloves garlic, skin removed
• 3 tablespoons heavy cream
• 4 chicken breasts
• 2 teaspoons freshly grated lemon zest
• 1 1/2 c white wine
• Salt and freshly ground black pepper
• Mushroom Layer
• 1 1/2 ounces dried porcini mushrooms, rehydrated in
• 2 tablespoons unsalted butter
• boiling water
• 2 tablespoons truffle oil
• 3 1/3 c cremini mushrooms sliced
• Bechamel
• Nutmeg
• 1 c Parmesan
• 4 c milk
• 1/2 c butter
• Lasagna
• Mushrooms
• 1 c Parmesan
• Bechamel
• 18 lasagna sheets

Instructions

For the Chicken:

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

Sprinkle salt and pepper over the chicken breasts, then rub each until fully coated.

Place a large oven-safe skillet on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.

Add the chicken into the hot skillet, then sear each side for 3 minutes or until they turn golden brown. Transfer them onto a clean plate.

In the same skillet, add the rest of the butter and allow it to melt. Add the garlic cloves, then sauté for about a minute or until aromatic.

Pour in the wine, then scrape the bottom of the skillet to get the browned bits.

Add cream, flour, lemon zest, chicken stock, and rosemary. Stir everything until well blended.

Put the chicken back into the skillet and toss to coat. Cover the skillet with the lid, then place it in the preheated oven and bake for 30 minutes or until done. Remove from the oven.

Use two forks to shred the chicken into small pieces, then toss again until coated with the sauce.

For the Mushroom Layer:

Caramelized the mushrooms for a few minutes in melted butter with rehydrated porcini, seasoned with salt, pepper, and truffle oil.

For the Bechamel:

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

Add flour, then whisk and cook for about a minute until it turns into a Roux.

Remove the pan from the heat, then gradually add the milk and whisk continuously until well blended. Allow the mixture to boil and become thick.

Add 1/2 of Parmesan cheese and nutmeg. Stir until well blended.

For the Lasagna:

Cover the bottom of a baking dish with sheets of lasagna.

Add some of the Bechamel over the lasagna sheets and spread it evenly.

Spread 1/3 of the chicken mixture on top, followed by more lasagna sheets.

Spread 1/2 of the mushrooms over the 2nd layer of the sheets followed by some of the Bechamel sauce. Repeat the process until everything is arranged in layers ending with the Bechamel sauce and cheese.

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

Serve and enjoy!

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

In just half an hour, this Easy Cheesy Chili Mac is ready to be devoured! Made with simple ingredients, you will crave this all the time! Also, you only need one pan for this! Try it now and prepare to fall in love. Enjoy!

Ingredients:

1 tsp garlic powder

1 1/2 c elbow noodles (I use Barilla gluten-free elbows)

2 tbsp chili powder

1/2 tsp of salt

1 (8 oz.) can of tomato sauce

1 lb. ground beef

1 tsp cumin

1 1/2 c shredded cheddar cheese

1 (10 oz.) can of tomatoes with green chilies

1 tsp oregano

1 c milk

1 c beef broth

Directions:

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

Add tomato sauce, spices, milk, a can of tomatoes, broth, and green chilis. Stir everything until well incorporated.

Turn the heat to medium-high, then allow the mixture to simmer.

Add the noodles, then stir until well combined. Turn the heat down to low, then cover the skillet with the lid. Cook the noodles for 15 more minutes or until al dente.

Sprinkle shredded cheddar cheese, then stir until well blended and melted completely.

Remove from the heat and sprinkle freshly chopped herbs on top to garnish.

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.

Make sure not to drain the canned tomatoes. It has a lot of flavors you don’t want to put to waste.

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

I suggest using low-sodium beef broth for this recipe.

Nutrition Facts:

Amount Per Serving: CALORIES: 418 | TOTAL FAT: 24g | SATURATED FAT: 11g | TRANS FAT: 1g | UNSATURATED FAT: 10g | CHOLESTEROL: 99mg | SODIUM: 1049mg | CARBOHYDRATES: 18g | FIBER: 2g | SUGAR: 1g | PROTEIN: 32g

Easy Cheesy Chili Mac

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings In just half an hour, this Easy Cheesy Chili Mac is ready… General Recipes Easy Cheesy Chili Mac European Print This

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

Nutrition facts: 418 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp garlic powder
• 1 1/2 c elbow noodles (I use Barilla gluten-free elbows)
• 2 tbsp chili powder
• 1/2 tsp of salt
• 1 (8 oz.) can of tomato sauce
• 1 lb. ground beef
• 1 tsp cumin
• 1 1/2 c shredded cheddar cheese
• 1 (10 oz.) can of tomatoes with green chilies
• 1 tsp oregano
• 1 c milk
• 1 c beef broth

Instructions

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

Add tomato sauce, spices, milk, a can of tomatoes, broth, and green chilis. Stir everything until well incorporated.

Turn the heat to medium-high, then allow the mixture to simmer.

Add the noodles, then stir until well combined. Turn the heat down to low, then cover the skillet with the lid. Cook the noodles for 15 more minutes or until al dente.

Sprinkle shredded cheddar cheese, then stir until well blended and melted completely.

Remove from the heat and sprinkle freshly chopped herbs on top to garnish.

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. Make sure not to drain the canned tomatoes. It has a lot of flavors you don't want to put to waste. Feel free to use your preferred type of milk for this recipe. I suggest using low-sodium beef broth for this recipe.

Talk about a complete breakfast! This Bacon, Egg & Cheese Biscuit Breakfast Casserole has always been my go-to recipe every time my kids would crave a delicious breakfast meal! The combination of all the ingredients is perfectly balanced. From the bacon to the biscuits, you will surely love this dish! I have listed all the things you will be needing so you just need to follow them step by step, and you are good to go! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

10 strips of cooked bacon cut into bite-sized pieces

1 green pepper, diced

8 ounces shredded cheddar cheese

1 medium onion, diced

1/2 c milk

4 tablespoons melted Butter

2 can Grands biscuits

10 eggs

Directions:

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

Pour melted butter into an 8×10-inch baking dish and spread it evenly. Make sure to coat the bottom.

Add milk and eggs into a large mixing bowl, then beat until well incorporated.

Cut the biscuits into 1/4 pieces, then put them into the bowl with the egg mixture. Toss until fully coated.

Add cheese, bacon, onions, and bell peppers. Stir everything until well combined.

Pour the mixture into the prepared baking dish and spread it evenly. Let it rest for at least 10 minutes before baking.

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

Wrap it with foil, then bake for additional 30 minutes or until done.

Remove the casserole from the oven and allow it to cool for a few minutes at room temperature.

Serve warm. Enjoy!

Notes:

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

Bacon Egg & Cheese Biscuit Breakfast Casserole

Rebecca Talk about a complete breakfast! This Bacon, Egg & Cheese Biscuit Breakfast Casserole has always been my go-to recipe every time my kids would crave a delicious breakfast meal! The… General Recipes Bacon Egg & Cheese Biscuit Breakfast Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 10 strips of cooked bacon cut into bite-sized pieces
• 1 green pepper, diced
• 8 ounces shredded cheddar cheese
• 1 medium onion, diced
• 1/2 c milk
• 4 tablespoons melted Butter
• 2 can Grands biscuits
• 10 eggs

Instructions

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

Pour melted butter into an 8x10-inch baking dish and spread it evenly. Make sure to coat the bottom.

Add milk and eggs into a large mixing bowl, then beat until well incorporated.

Cut the biscuits into 1/4 pieces, then put them into the bowl with the egg mixture. Toss until fully coated.

Add cheese, bacon, onions, and bell peppers. Stir everything until well combined.

Pour the mixture into the prepared baking dish and spread it evenly. Let it rest for at least 10 minutes before baking.

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

Wrap it with foil, then bake for additional 30 minutes or until done.

Remove the casserole from the oven and allow it to cool for a few minutes at room temperature.

Serve warm. Enjoy!

Notes

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