General Recipes

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 4 Servings

This Reuben Stromboli and Russian dressing are simply the best! Made with basic ingredients, this delicious treat is very difficult to resist! This is ready for serving in just 45 minutes. Try it now, and don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

egg for egg wash

12 oz. sauerkraut

1 pizza dough ball

2 tbsp caraway seeds

12 slices Swiss cheese

3/4 lbs. pastrami, sliced

Russian Dressing:

2 tbsp minced pickles

1 tsp Worcestershire

1 tbsp minced onion

1/4 c ketchup

1 c mayo

Directions:

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

Line a baking sheet with parchment paper.

Unroll the pizza dough and form it into a rectangle.

Top the pizza dough with pastrami and spread it evenly followed by one layer of cheese.

Place another pastrami pizza dough on top of the cheese layer. Make sure to leave a 1-inch border to the sides.

Wrap the sauerkraut with paper towels, then squeeze it to remove most of the water. Scatter the sauerkraut over the second dough.

Brush the dough with the egg wash, then roll it up and brush it with more egg wash. Top with caraway seeds.

Lay the Reuben Stromboli onto the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the Reuben Stromboli for about 20 to 25 minutes or until done.

Remove the Reuben Stromboli from the oven and allow it to rest for at least 15 minutes at room temperature.

In a mixing bowl, add all the ingredients for the dressing. Stir everything until well blended.

Serve the Reuben Stromboli with the dressing. Enjoy!

Reuben Stromboli

Rebecca Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 4 Servings This Reuben Stromboli and Russian dressing are simply the best! Made with… General Recipes Reuben Stromboli European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• egg for egg wash
• 12 oz. sauerkraut
• 1 pizza dough ball
• 2 tbsp caraway seeds
• 12 slices Swiss cheese
• 3/4 lbs. pastrami, sliced
• Russian Dressing:
• 2 tbsp minced pickles
• 1 tsp Worcestershire
• 1 tbsp minced onion
• 1/4 c ketchup
• 1 c mayo

Instructions

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

Line a baking sheet with parchment paper.

Unroll the pizza dough and form it into a rectangle.

Top the pizza dough with pastrami and spread it evenly followed by one layer of cheese.

Place another pastrami pizza dough on top of the cheese layer. Make sure to leave a 1-inch border to the sides.

Wrap the sauerkraut with paper towels, then squeeze it to remove most of the water. Scatter the sauerkraut over the second dough.

Brush the dough with the egg wash, then roll it up and brush it with more egg wash. Top with caraway seeds.

Lay the Reuben Stromboli onto the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the Reuben Stromboli for about 20 to 25 minutes or until done.

Remove the Reuben Stromboli from the oven and allow it to rest for at least 15 minutes at room temperature.

In a mixing bowl, add all the ingredients for the dressing. Stir everything until well blended.

Serve the Reuben Stromboli with the dressing. Enjoy!

This Reuben Crescent Bake is my go-to treat whenever I’m having guests over! It is very easy to prepare. All you need are these ingredients and steps, and you are good to go! Ready in less than an hour, this recipe is surely a must-try. Enjoy!

Ingredients:

1 large Egg white, lightly beaten

3/4 lb. sliced deli corned beef

1/2 c Thousand Island salad dressing

8-10 slices of Swiss Cheese

1 (14-ounce) can sauerkraut, drained

1/2 tsp Caraway Seeds

1 tube Crescent rolls

Directions:

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

Apply cooking spray to a baking dish.

Roll out a tube of crescent dough, then cut it in half. Put half of it into the prepared baking dish and press the sides to seal.

Place the dough in the preheated oven and bake for about 10 minutes or until it turns golden brown.

Remove the dough from the oven, then add 1/2 of the cheese on top and spread it evenly.

Spread the corned beef over the cheese layer.

In a mixing bowl, add Thousand Island Dressing and sauerkraut. Stir until well blended.

Pour the mixture on top of the corned beef layer and spread it evenly followed by the rest of the cheese.

Put the other half of the crescent roll dough on top, then press the edges to seal. Spread the rest of the cheese layer on top.

Brush the dough with beaten egg whites, then sprinkle the caraway seeds on top.

Place it in the preheated oven and bake for about 12 to 16 minutes or until the top turns golden brown.

Remove from the oven and allow it to rest for at least minutes at room temperature. Slice into even servings.

Serve and enjoy!

Reuben Crescent Bake Recipe

Rebecca This Reuben Crescent Bake is my go-to treat whenever I’m having guests over! It is very easy to prepare. All you need are these ingredients and steps, and you are… General Recipes Reuben Crescent Bake Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large Egg white, lightly beaten
• 3/4 lb. sliced deli corned beef
• 1/2 c Thousand Island salad dressing
• 8-10 slices of Swiss Cheese
• 1 (14-ounce) can sauerkraut, drained
• 1/2 tsp Caraway Seeds
• 1 tube Crescent rolls

Instructions

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

Apply cooking spray to a baking dish.

Roll out a tube of crescent dough, then cut it in half. Put half of it into the prepared baking dish and press the sides to seal.

Place the dough in the preheated oven and bake for about 10 minutes or until it turns golden brown.

Remove the dough from the oven, then add 1/2 of the cheese on top and spread it evenly.

Spread the corned beef over the cheese layer.

In a mixing bowl, add Thousand Island Dressing and sauerkraut. Stir until well blended.

Pour the mixture on top of the corned beef layer and spread it evenly followed by the rest of the cheese.

Put the other half of the crescent roll dough on top, then press the edges to seal. Spread the rest of the cheese layer on top.

Brush the dough with beaten egg whites, then sprinkle the caraway seeds on top.

Place it in the preheated oven and bake for about 12 to 16 minutes or until the top turns golden brown.

Remove from the oven and allow it to rest for at least minutes at room temperature. Slice into even servings.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 8 Servings

I am so excited to share this recipe with you today because I know that you are going to love it! This Unstuffed Cabbage Roll Casserole will be your new comfort food just after one bite! The excellent flavors of all the ingredients made this casserole unforgettable. Enjoy!

Ingredients:

½ lb. ground pork

3 cloves garlic, minced

1 can tomato soup

1 tbsp olive oil

1 onion, diced

2 ½ c cooked rice (brown or white)

2 tbsp tomato paste

3 tbsp fresh parsley

1 tsp dried dill

1 c tomato sauce

1 lb. lean ground beef

1 bay leaf

1 head cabbage, chopped, (approx. 8 c)

salt & pepper to taste

28 oz. diced tomatoes 1 can, with liquid

Directions:

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

Brush the inside of a 9×13-inch baking pan with butter.

Place a skillet on the stove and turn the heat to medium-high. Add ground pork, garlic, ground beef, and onion. Cook for a few minutes until crumbly and brown. Remove any accumulated grease in the skillet.

Add tomato paste, bay leaf, canned tomatoes, parsley, tomato soup, tomato sauce, dill, salt, and pepper. Stir everything until well blended. Cook for about 10 minutes.

Remove the skillet from the stove, then discard the bay leaf. Add the rice and stir until well combined.

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

Add the cabbage into the pan, then cook for a few minutes just until soft. Remove from the heat.

Lay 1/2 of the cabbage into the prepared baking pan, followed by 1/2 of the meat mixture. Repeat the process until everything is arranged in layers.

Place the pan in the preheated oven and bake the casserole for half an hour.

Remove the casserole from the oven.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer.

Nutrition Facts:

Calories: 320, Carbohydrates: 34g, Protein: 21g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 55mg, Sodium: 548mg, Potassium: 1055mg, Fiber: 5g, Sugar: 11g, Vitamin A: 700IU, Vitamin C: 62.1mg, Calcium: 110mg, Iron: 4mg

Unstuffed Cabbage Roll Casserole

Rebecca Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 8 Servings I am so excited to share this recipe with you today because… General Recipes Unstuffed Cabbage Roll Casserole European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 320 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ lb. ground pork
• 3 cloves garlic, minced
• 1 can tomato soup
• 1 tbsp olive oil
• 1 onion, diced
• 2 ½ c cooked rice (brown or white)
• 2 tbsp tomato paste
• 3 tbsp fresh parsley
• 1 tsp dried dill
• 1 c tomato sauce
• 1 lb. lean ground beef
• 1 bay leaf
• 1 head cabbage, chopped, (approx. 8 c)
• salt & pepper to taste
• 28 oz. diced tomatoes 1 can, with liquid

Instructions

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

Brush the inside of a 9×13-inch baking pan with butter.

Place a skillet on the stove and turn the heat to medium-high. Add ground pork, garlic, ground beef, and onion. Cook for a few minutes until crumbly and brown. Remove any accumulated grease in the skillet.

Add tomato paste, bay leaf, canned tomatoes, parsley, tomato soup, tomato sauce, dill, salt, and pepper. Stir everything until well blended. Cook for about 10 minutes.

Remove the skillet from the stove, then discard the bay leaf. Add the rice and stir until well combined.

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

Add the cabbage into the pan, then cook for a few minutes just until soft. Remove from the heat.

Lay 1/2 of the cabbage into the prepared baking pan, followed by 1/2 of the meat mixture. Repeat the process until everything is arranged in layers.

Place the pan in the preheated oven and bake the casserole for half an hour.

Remove the casserole from the oven.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer.

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

The combination of noodles, tuna, mushrooms, and a lot more ingredients made this casserole awesome! In just 40 minutes, you will surely enjoy this Grown-Up Tuna Noodle Casserole! It is time to go to your kitchen and start prepping. Enjoy!

Ingredients:

1 10.5 ounces Cream of mushroom soup

¾ cup Milk

8 ounces egg noodles or Rotini

½ large White onion, diced

4 ounces of Cream cheese

½ cup Sour cream

1 cup Colby jack cheese, shredded

8 ounces Tuna, drained, or 1.5 cups shredded chicken or turkey breast

3-4 medium Bella mushrooms, washed and sliced

1 cup French fried onions

1 teaspoon Garlic powder

Salt and pepper to taste

3 tablespoons Olive oil

Directions:

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

Slice the onions and mushrooms into small pieces.

Apply cooking spray to a baking dish.

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

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

Add the mushroom and onion slices into the hot pan, then sauté for a few minutes until soft.

Add the pasta to boiling water, then cook for a few minutes until firm to bite. Drain and set aside.

In the pan with the sauteed veggies, add garlic powder, mushroom soup, milk, cream cheese, and sour cream. Stir everything until well blended. Sprinkle a bit of salt and pepper to taste.

Add the cooked pasta into the pan with the sauce, then toss to coat.

Add the cooked chicken or tuna, then stir until well combined.

Move the pasta mixture into the prepared baking dish and spread it evenly.

Sprinkle a generous amount of cheese and 1 cup of French-fried onions over the dish.

Place it in the preheated oven and bake for about 10 minutes or until the top turns golden brown.

Serve right away. Enjoy!

Note:

Leftovers should be kept in the fridge. Reheat before serving again.

Nutrition Facts:

Serving: 1cup | Calories: 686 kcal | Carbohydrates: 47g | Protein: 31g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 151mg

Grown-Up Tuna Noodle Casserole Recipe

Rebecca Prep Time: 30 mins | Cook Time: 10 mins | Total Time: 40 mins | Yield: 4 Servings The combination of noodles, tuna, mushrooms, and a lot more ingredients made… General Recipes Grown-Up Tuna Noodle Casserole Recipe European Print This

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

Nutrition facts: 686 calories 42 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 10.5 ounces Cream of mushroom soup
• ¾ cup Milk
• 8 ounces egg noodles or Rotini
• ½ large White onion, diced
• 4 ounces of Cream cheese
• ½ cup Sour cream
• 1 cup Colby jack cheese, shredded
• 8 ounces Tuna, drained, or 1.5 cups shredded chicken or turkey breast
• 3-4 medium Bella mushrooms, washed and sliced
• 1 cup French fried onions
• 1 teaspoon Garlic powder
• Salt and pepper to taste
• 3 tablespoons Olive oil

Instructions

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

Slice the onions and mushrooms into small pieces.

Apply cooking spray to a baking dish.

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

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

Add the mushroom and onion slices into the hot pan, then sauté for a few minutes until soft.

Add the pasta to boiling water, then cook for a few minutes until firm to bite. Drain and set aside.

In the pan with the sauteed veggies, add garlic powder, mushroom soup, milk, cream cheese, and sour cream. Stir everything until well blended. Sprinkle a bit of salt and pepper to taste.

Add the cooked pasta into the pan with the sauce, then toss to coat.

Add the cooked chicken or tuna, then stir until well combined.

Move the pasta mixture into the prepared baking dish and spread it evenly.

Sprinkle a generous amount of cheese and 1 cup of French-fried onions over the dish.

Place it in the preheated oven and bake for about 10 minutes or until the top turns golden brown.

Serve right away. Enjoy!

Notes

Leftovers should be kept in the fridge. Reheat before serving again.

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

This Orzo with Shrimp and Feta is a very simple dish that you can try for today’s lunch or dinner. This recipe only requires about half an hour of preparation and cooking time. You will not be disappointed at all!

Ingredients:

12 jumbo shrimps, peeled and deveined

lemon juice to taste

1 teaspoon Old Bay Seasoning

2 tablespoons butter

chopped parsley and lemon wedges to garnish

1 c uncooked orzo pasta

½ c good quality feta cheese crumbles

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 into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

Use paper towels to pat dry the jumbo shrimps. Sprinkle the Old Bay Seasoning on top, then toss to coat.

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

Add the jumbo shrimps into the hot skillet, then cook each side for about 2 minutes. Remove them from the skillet and place them onto a clean plate.

In the empty skillet, add another tablespoon of butter and allow it to melt. Stir in the feta cheese and cooked pasta. Remove the skillet from the heat.

Lay the shrimp over the pasta mixture, then drizzle a lot of lemon juice on top.

Sprinkle more feta cheese and freshly chopped parsley on top to garnish.

Serve right away with lemon wedges. Enjoy!

Notes:

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

Nutrition Facts:

Calories: 538 kcal Carbohydrates: 44g Protein: 12g Fat: 13g Saturated Fat: 8g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 3g Cholesterol: 42mg Sodium: 660mg Potassium: 20mg Fiber: 2gSugar: 3g Vitamin A: 300IU Calcium: 150mg Iron: 0.2mg

Easy Orzo with Shrimp and Feta

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings This Orzo with Shrimp and Feta is a very simple dish that… General Recipes Easy Orzo with Shrimp and Feta European Print This

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

Nutrition facts: 538 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 jumbo shrimps, peeled and deveined
• lemon juice to taste
• 1 teaspoon Old Bay Seasoning
• 2 tablespoons butter
• chopped parsley and lemon wedges to garnish
• 1 c uncooked orzo pasta
• ½ c good quality feta cheese crumbles

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 into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

Use paper towels to pat dry the jumbo shrimps. Sprinkle the Old Bay Seasoning on top, then toss to coat.

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

Add the jumbo shrimps into the hot skillet, then cook each side for about 2 minutes. Remove them from the skillet and place them onto a clean plate.

In the empty skillet, add another tablespoon of butter and allow it to melt. Stir in the feta cheese and cooked pasta. Remove the skillet from the heat.

Lay the shrimp over the pasta mixture, then drizzle a lot of lemon juice on top.

Sprinkle more feta cheese and freshly chopped parsley on top to garnish.

Serve right away with lemon wedges. 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: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

Loaded with meat and vegetables, this Chicken Zucchini Bake with Bacon will be your new favorite! This recipe only requires basic ingredients which I’m pretty sure you already have. You can taste perfection in just half an hour of preparation! Give this recipe a try now. I promise you that it’s going to be a hit. Enjoy!

Ingredients:

6 strips bacon, cooked, drained, chopped

½ c Mozzarella cheese, shredded

0.5 ounces dry Ranch seasoning (½ packet)

4 chicken breasts, thinly sliced

½ c Parmesan cheese, shredded

1 zucchini, thinly sliced

Directions:

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

Lay four chicken breasts at the bottom of a casserole dish. Season the chicken breasts with dry Ranch seasoning mix.

Place the chopped bacon and zucchini slices over the chicken.

Scatter mozzarella and Parmesan cheese on top.

Place it in the preheated oven and bake for 20 minutes or until done. Broil for 3 minutes or until the cheese turns golden brown.

Remove the Chicken Zucchini Bake with Bacon from the oven and allow it to cool for a few minutes at room temperature.

Serve and enjoy!

Notes:

Feel free to use thinly sliced chicken breasts for this recipe if you prefer.

Cooking time depends on the size of the chicken.

Do not broil for a long time to prevent the dish from burning.

This dish is loaded with protein, so feel free to add veggies if you prefer.

You only need one pan for this recipe. It is very hassle-free and very easy to clean.

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

Nutrition Facts:

Calories 504 Fat 25g 38 % Saturated Fat 9 g 56 % Cholesterol 185mg 62 % Sodium 1038 mg 45 % Potassium 1051 mg 30 % Carbohydrates 4 g 1 % Sugar 1 g 1 % Protein 60 g 120 % Vitamin A 360 IU 7 % Vitamin C 11.5 mg 14 % Calcium 238 mg 24 % Iron 1.3 mg 7 %

Chicken Zucchini Bake with Bacon

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings Loaded with meat and vegetables, this Chicken Zucchini Bake with Bacon will… General Recipes Chicken Zucchini Bake with Bacon European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 504 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 strips bacon, cooked, drained, chopped
• ½ c Mozzarella cheese, shredded
• 0.5 ounces dry Ranch seasoning (½ packet)
• 4 chicken breasts, thinly sliced
• ½ c Parmesan cheese, shredded
• 1 zucchini, thinly sliced

Instructions

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

Lay four chicken breasts at the bottom of a casserole dish. Season the chicken breasts with dry Ranch seasoning mix.

Place the chopped bacon and zucchini slices over the chicken.

Scatter mozzarella and Parmesan cheese on top.

Place it in the preheated oven and bake for 20 minutes or until done. Broil for 3 minutes or until the cheese turns golden brown.

Remove the Chicken Zucchini Bake with Bacon from the oven and allow it to cool for a few minutes at room temperature.

Serve and enjoy!

Notes

Feel free to use thinly sliced chicken breasts for this recipe if you prefer. Cooking time depends on the size of the chicken. Do not broil for a long time to prevent the dish from burning. This dish is loaded with protein, so feel free to add veggies if you prefer. You only need one pan for this recipe. It is very hassle-free and very easy to clean. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings

The sauce alone of these Creamy White Chicken Enchiladas is more than enough to let you know that you are in for a treat! Just follow these easy steps for they will guide you to perfection! Enjoy and don’t forget to share this recipe with everyone!

Ingredients:

3 tbsp butter

2 c shredded, cooked chicken (can use a store-bought rotisserie chicken)

3 tbsp flour

2 c shredded Monterey Jack cheese (or mozzarella)

4 ounces can of diced green chiles

2 c chicken broth

salt & pepper & Adobo seasoning, to taste

1 c sour cream

10 flour tortillas (taco size)

Directions:

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

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

Add 1 cup of cheese, salt, Adobo seasoning, shredded chicken, and pepper into a mixing bowl. Stir everything until well incorporated.

Fill each tortilla with the chicken mixture, then roll it up and seal the sides.

Put the enchiladas into the prepared baking dish and arrange them in a single layer.

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

Add the flour into the hot pan, then whisk and cook for about a minute until it turns into a roux.

Add the chicken broth, then whisk until well combined.

Add sour cream and green chiles, then stir until well incorporated. Remove the pan from the heat.

Spread the sauce on top of the enchiladas. Sprinkle the rest of the shredded cheese on top.

Place the baking dish in the preheated oven and bake the enchiladas for about 20 to 25 minutes or until the cheese turns golden brown. Remove from the oven.

Serve and enjoy!

Note:

You can either boil or roast the chicken to easily shred it.

Nutrition Facts:

Calories: 502 kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1044mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 5.9mg | Calcium: 388mg | Iron: 2.5mg

Creamy White Chicken Enchiladas

Rebecca Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings The sauce alone of these Creamy White Chicken Enchiladas is more than… General Recipes Creamy White Chicken Enchiladas European Print This

Serves: 6 Prep Time: 15 Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• 3 tbsp butter
• 2 c shredded, cooked chicken (can use a store-bought rotisserie chicken)
• 3 tbsp flour
• 2 c shredded Monterey Jack cheese (or mozzarella)
• 4 ounces can of diced green chiles
• 2 c chicken broth
• salt & pepper & Adobo seasoning, to taste
• 1 c sour cream
• 10 flour tortillas (taco size)

Instructions

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

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

Add 1 cup of cheese, salt, Adobo seasoning, shredded chicken, and pepper into a mixing bowl. Stir everything until well incorporated.

Fill each tortilla with the chicken mixture, then roll it up and seal the sides.

Put the enchiladas into the prepared baking dish and arrange them in a single layer.

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

Add the flour into the hot pan, then whisk and cook for about a minute until it turns into a roux.

Add the chicken broth, then whisk until well combined.

Add sour cream and green chiles, then stir until well incorporated. Remove the pan from the heat.

Spread the sauce on top of the enchiladas. Sprinkle the rest of the shredded cheese on top.

Place the baking dish in the preheated oven and bake the enchiladas for about 20 to 25 minutes or until the cheese turns golden brown. Remove from the oven.

Serve and enjoy!

Notes

You can either boil or roast the chicken to easily shred it.

It’s almost the weekend! I can’t wait to make these Hot Turkey and Cheese Party Rolls! See, I like serving these treats on weekends because everyone is around. My family loves these rolls and they just couldn’t get enough of them! With very simple ingredients and easy steps, this recipe will be your new favorite to prepare! One thing is certain about these rolls they are insanely flavorful! The combination of all the flavors is perfectly balanced. Try this recipe now!

Ingredients:

1 teaspoon Poppy Seed

1 8 ounces Tube of Crescent Roll Dough

2 tablespoons Chopped Parsley

12 Slices of Colby Jack Cheese

¼ teaspoon Garlic Powder

12-16 Slices of Turkey (Deli Sliced)

1 Stick of Butter, Melted (½ c)

Directions:

Unroll the crescent dough, then cut it into 4 equal rectangles. Press them together to create a diagonal seam.

Fill each rectangle with cheese and 3 turkey slices. Roll it up and seal it. Repeat the process.

Cut each roll into three slices. You should get 12 rolls out of them.

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

Place the rolls into the greased baking dish and arrange them in a single layer.

Add parsley, garlic powder, and butter into a mixing bowl. Stir everything until well blended.

Brush each roll with the garlic mixture, then top with poppy seeds.

Place the baking dish in the preheated oven and bake the rolls for about 12 to 15 minutes or until they turn golden brown.

Remove the Hot Turkey and Cheese Party Rolls from the oven and allow them to cool for a few minutes at room temperature.

Serve and enjoy!

Notes:

These rolls are protein-packed snacks that the whole family is going to love!

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

Hot Turkey and Cheese Party Rolls!

Rebecca It’s almost the weekend! I can’t wait to make these Hot Turkey and Cheese Party Rolls! See, I like serving these treats on weekends because everyone is around. My family… General Recipes Hot Turkey and Cheese Party Rolls! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 teaspoon Poppy Seed
• 1 8 ounces Tube of Crescent Roll Dough
• 2 tablespoons Chopped Parsley
• 12 Slices of Colby Jack Cheese
• ¼ teaspoon Garlic Powder
• 12-16 Slices of Turkey (Deli Sliced)
• 1 Stick of Butter, Melted (½ c)

Instructions

Unroll the crescent dough, then cut it into 4 equal rectangles. Press them together to create a diagonal seam.

Fill each rectangle with cheese and 3 turkey slices. Roll it up and seal it. Repeat the process.

Cut each roll into three slices. You should get 12 rolls out of them.

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

Place the rolls into the greased baking dish and arrange them in a single layer.

Add parsley, garlic powder, and butter into a mixing bowl. Stir everything until well blended.

Brush each roll with the garlic mixture, then top with poppy seeds.

Place the baking dish in the preheated oven and bake the rolls for about 12 to 15 minutes or until they turn golden brown.

Remove the Hot Turkey and Cheese Party Rolls from the oven and allow them to cool for a few minutes at room temperature.

Serve and enjoy!

Notes

These rolls are protein-packed snacks that the whole family is going to love! Leftovers should be kept in an airtight container and put in the fridge.

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

A pack of this has all the good things! From the sausage to the shrimp, these Shrimp Foil Packets are sure to make your day! This recipe will only take you 25 minutes to prepare and cook. Try it now!

Ingredients:

1 andouille sausage, or chorizo (mild or spicy), slices

2 tbsp olive oil

fresh parsley, minced

1 lb. baby red potatoes, halved, or larger potatoes, cut into 1-inch pieces

1 1/2 tbsp Cajun seasoning

lemon, freshly squeezed

2 ears of corn, shucked and cut into quarters

Garnishes (optional)

1 lb. raw jumbo shrimp, 21-25 count or similar

Directions:

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

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

Add the corn and potato chunks into the boiling water, then cook for about 10 minutes or until tender. Transfer onto a clean plate and allow them to cool for a few minutes.

Make four 12×12-inch pieces of aluminum foil.

Add sausage, potatoes, corn, and shrimp to each of the prepared foils. Sprinkle Cajun seasoning and drizzle olive oil on top.

Fold and roll each foil up.

Place the packs over the preheated grill. Cover the grill and cook for 15 minutes. Remove from the grill.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away with lemon. Enjoy!

Notes:

For your homemade Cajun seasoning:

1 tsp garlic powder

3/4 kosher salt

1/2 tsp onion powder

1/4 tsp dried thyme

1/2 tsp black pepper

1/2 tsp cayenne

1/4 dried oregano

1 tsp paprika

Combine everything in a mixing bowl.

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

Nutrition Facts:

Calories 366 | Calories from Fat 126 | Fat 14g22% | Saturated Fat 3g15% | Cholesterol 300mg100% | Sodium 1454mg61% | Potassium 879mg25% | Carbohydrates 22g7% | Fiber 3g12% | Sugar 2g2% | Protein 37g74% | Vitamin A 1665IU33% | Vitamin C 9.7mg12% | Calcium 140mg14% | Iron 2.1mg12%

Shrimp Foil Packets

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings A pack of this has all the good things! From the sausage… General Recipes Shrimp Foil Packets European Print This

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

Nutrition facts: 366 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 andouille sausage, or chorizo (mild or spicy), slices
• 2 tbsp olive oil
• fresh parsley, minced
• 1 lb. baby red potatoes, halved, or larger potatoes, cut into 1-inch pieces
• 1 1/2 tbsp Cajun seasoning
• lemon, freshly squeezed
• 2 ears of corn, shucked and cut into quarters
• Garnishes (optional)
• 1 lb. raw jumbo shrimp, 21-25 count or similar

Instructions

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

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

Add the corn and potato chunks into the boiling water, then cook for about 10 minutes or until tender. Transfer onto a clean plate and allow them to cool for a few minutes.

Make four 12×12-inch pieces of aluminum foil.

Add sausage, potatoes, corn, and shrimp to each of the prepared foils. Sprinkle Cajun seasoning and drizzle olive oil on top.

Fold and roll each foil up.

Place the packs over the preheated grill. Cover the grill and cook for 15 minutes. Remove from the grill.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away with lemon. Enjoy!

Notes

For your homemade Cajun seasoning: 1 tsp garlic powder 3/4 kosher salt 1/2 tsp onion powder 1/4 tsp dried thyme 1/2 tsp black pepper 1/2 tsp cayenne 1/4 dried oregano 1 tsp paprika Combine everything in a mixing bowl. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings

After tasting this scrumptious dish, I’m sure you will crave it constantly! This Cheesy Shrimp and Grits is a must-try! A family of four will enjoy this. Ready in just 35 minutes!

Ingredients:

GRITS:

1 c yellow cornmeal grits

1 c shredded white cheddar cheese

2 c low-fat milk

2 tbsp salted butter

1 tsp Kosher salt

2 c water

SHRIMP & SAUCE:

1 tbsp butter

1 tsp cayenne pepper (use less if you don’t like spicy)

1 tsp hot sauce

4 slices bacon, chopped

3 cloves garlic, minced

1½ lbs. shrimp, peeled & deveined

3 tbsp cornstarch

1½ c low sodium chicken broth

1/2 tsp Kosher salt

1 c heavy cream

1/2 tsp freshly ground black pepper

1/2 c chopped green onions

1½ c chopped onion

1/4 c chopped fresh parsley

Directions:

For the Grits:

Place a large pot on the stove and turn the heat to medium. Add water, salt, and milk. Stir everything until well blended.

Simmer the mixture.

Add the grits, then whisk until well combined. Cook for about 10 minutes or until the texture becomes thick. Make sure to stir from time to time.

Add cheese and butter, then stir until well blended.

Remove the pot from the heat and cover it with the lid.

For the Shrimp and Sauce:

Place a large skillet on the stove and turn the heat to medium-high. Add bacon and cook for a few minutes until crispy.

Remove the crispy bacon from the skillet and move them onto a clean plate lined with paper towels to drain any grease.

In the same skillet, add the shrimp and cook each side for about 2 minutes. Move them onto a clean plate as well.

In the same skillet, add onions and sauté for a few minutes until translucent. Add garlic and sauté for a minute or until aromatic. Top with cornstarch and cook for another minute.

Pour in chicken stock and stir until well blended. Simmer the mixture for a minute or until the texture becomes thick.

Add salt, pepper, hot sauce, cayenne pepper, butter, and cream. Stir until well blended.

Put the shrimp and bacon back into the skillet together with parsley and green onions. Toss everything until well combined.

Serve and enjoy!

Nutrition Facts:

Serving: 1serving, Calories: 931 kcal, Carbohydrates: 53g, Protein: 56g, Fat: 54g, Saturated Fat: 30g, Cholesterol: 586mg, Sodium: 2735mg, Potassium: 708mg, Fiber: 2g, Sugar: 9g, Vitamin A: 2275IU, Vitamin C: 21.2mg, Calcium: 670mg, Iron: 5mg

Cheesy Shrimp and Grits

Rebecca Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings After tasting this scrumptious dish, I’m sure you will crave it constantly!… General Recipes Cheesy Shrimp and Grits European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 931 calories 54 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• GRITS:
• 1 c yellow cornmeal grits
• 1 c shredded white cheddar cheese
• 2 c low-fat milk
• 2 tbsp salted butter
• 1 tsp Kosher salt
• 2 c water
• SHRIMP & SAUCE:
• 1 tbsp butter
• 1 tsp cayenne pepper (use less if you don't like spicy)
• 1 tsp hot sauce
• 4 slices bacon, chopped
• 3 cloves garlic, minced
• 1½ lbs. shrimp, peeled & deveined
• 3 tbsp cornstarch
• 1½ c low sodium chicken broth
• 1/2 tsp Kosher salt
• 1 c heavy cream
• 1/2 tsp freshly ground black pepper
• 1/2 c chopped green onions
• 1½ c chopped onion
• 1/4 c chopped fresh parsley

Instructions

For the Grits:

Place a large pot on the stove and turn the heat to medium. Add water, salt, and milk. Stir everything until well blended.

Simmer the mixture.

Add the grits, then whisk until well combined. Cook for about 10 minutes or until the texture becomes thick. Make sure to stir from time to time.

Add cheese and butter, then stir until well blended.

Remove the pot from the heat and cover it with the lid.

For the Shrimp and Sauce:

Place a large skillet on the stove and turn the heat to medium-high. Add bacon and cook for a few minutes until crispy.

Remove the crispy bacon from the skillet and move them onto a clean plate lined with paper towels to drain any grease.

In the same skillet, add the shrimp and cook each side for about 2 minutes. Move them onto a clean plate as well.

In the same skillet, add onions and sauté for a few minutes until translucent. Add garlic and sauté for a minute or until aromatic. Top with cornstarch and cook for another minute.

Pour in chicken stock and stir until well blended. Simmer the mixture for a minute or until the texture becomes thick.

Add salt, pepper, hot sauce, cayenne pepper, butter, and cream. Stir until well blended.

Put the shrimp and bacon back into the skillet together with parsley and green onions. Toss everything until well combined.

Serve and enjoy!