General Recipes

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings

You will not be disappointed with this Steak Fajitas dish at all! You will surely enjoy this Mexican dish in just 25 minutes! The combination of the steak and veggies is just perfect! Serve this over rice, and you have yourself a meal to remember! Weekend lunch or dinner with your loved ones is going to be awesome, I’m sure of it! You don’t need to worry about leftovers because I know there won’t be any. Try this recipe now!

Ingredients:

½ tbsp onion powder

½ tbsp cumin

1 tbsp pepper

3 bell peppers, Julian cut

1 tbsp chili powder

2 white onions, Julian cut

⅓ c lime juice

2 pounds Flank steak, thinly sliced

1 tbsp garlic powder

2 tbsp Worcestershire sauce

Directions:

In a mixing bowl, add red pepper flakes, cumin, salt, onion powder, and chili powder. Whisk everything until well incorporated.

Place a large skillet on the stove and turn the heat to high. Add 2 tbsp of olive oil and allow it to become hot.

Add the mushrooms, bell peppers, and onion slices. Sauté for a few minutes until soft.

Add the minced garlic and 1/2 of the seasoning mix, then cook for about 2 minutes.

Move the veggies into a mixing bowl.

In the same skillet, add the flank steak slices and sprinkle the rest of the seasoning mixture on top as well as the Worcestershire sauce. Cook for about 3 minutes until all sides turn brown.

Put the veggies back into the skillet together with lime juice. Toss everything until well incorporated. Remove from the heat.

Top each serving with salsa, sour cream, guacamole, or cilantro.

Serve right away. Enjoy!

Note:

I highly suggest serving this over rice.

Nutrition Facts:

Calories: 380 kcal | Carbohydrates: 19g | Protein: 35g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 485mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 43.7mg | Calcium: 75mg | Iron: 3.8mg

STEAK FAJITAS

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings You will not be disappointed with this Steak Fajitas dish at all!… General Recipes STEAK FAJITAS European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 380 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ tbsp onion powder
• ½ tbsp cumin
• 1 tbsp pepper
• 3 bell peppers, Julian cut
• 1 tbsp chili powder
• 2 white onions, Julian cut
• ⅓ c lime juice
• 2 pounds Flank steak, thinly sliced
• 1 tbsp garlic powder
• 2 tbsp Worcestershire sauce

Instructions

In a mixing bowl, add red pepper flakes, cumin, salt, onion powder, and chili powder. Whisk everything until well incorporated.

Place a large skillet on the stove and turn the heat to high. Add 2 tbsp of olive oil and allow it to become hot.

Add the mushrooms, bell peppers, and onion slices. Sauté for a few minutes until soft.

Add the minced garlic and 1/2 of the seasoning mix, then cook for about 2 minutes.

Move the veggies into a mixing bowl.

In the same skillet, add the flank steak slices and sprinkle the rest of the seasoning mixture on top as well as the Worcestershire sauce. Cook for about 3 minutes until all sides turn brown.

Put the veggies back into the skillet together with lime juice. Toss everything until well incorporated. Remove from the heat.

Top each serving with salsa, sour cream, guacamole, or cilantro.

Serve right away. Enjoy!

Notes

I highly suggest serving this over rice.

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

Simple and delicious! This Polish Noodle dish is what you just might need today! Made with very simple ingredients, this recipe is one to try! This is perfect for a simple family dinner. Enjoy!

Ingredients:

16 oz. cottage cheese

½ c sour cream

16 oz. Egg noodles

½ c butter

¼ tsp ground black pepper

½ tsp sea salt

1 small onion, diced

Directions:

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

Add the diced onion into the hot pan, then sauté for a few minutes until translucent.

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

Add the egg noodles and a bit of salt into the boiling water, then cook for 5 minutes or until al dente. Drain and rinse with cold water to stop the cooking process. Put the noodles back into the pot.

Add sour cream, butter, sea salt, black pepper, onion mixture, and cottage cheese over the cooked noodles. Toss everything until well combined.

Put the pot back on the stove and turn the heat to medium. Stir and cook everything for another 8 minutes.

Remove the pot from the heat and allow the Polish Noodles to rest for at least 5 minutes before serving.

Serve and enjoy!

Notes:

Feel free to add fried breadcrumbs to this dish.

You can add vanilla sugar, 1/2 cup of sugar, honey, or cinnamon sugar to make this dish sweet.

You can use vegan butter as well.

Feel free to use your preferred pasta noodles for this recipe. I suggest using macaroni, fusilli, rotini, or penne.

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

Nutrition Facts

Per Serving: 545 calories; protein 20.8g; carbohydrates 57.2g; fat 26.1g; cholesterol 123mg; sodium 584.4mg.

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings Simple and delicious! This Polish Noodle dish is what you just might… General Recipes POLISH NOODLES (COTTAGE CHEESE AND NOODLES) European Print This

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

Nutrition facts: 545 calories 26.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 oz. cottage cheese
• ½ c sour cream
• 16 oz. Egg noodles
• ½ c butter
• ¼ tsp ground black pepper
• ½ tsp sea salt
• 1 small onion, diced

Instructions

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

Add the diced onion into the hot pan, then sauté for a few minutes until translucent.

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

Add the egg noodles and a bit of salt into the boiling water, then cook for 5 minutes or until al dente. Drain and rinse with cold water to stop the cooking process. Put the noodles back into the pot.

Add sour cream, butter, sea salt, black pepper, onion mixture, and cottage cheese over the cooked noodles. Toss everything until well combined.

Put the pot back on the stove and turn the heat to medium. Stir and cook everything for another 8 minutes.

Remove the pot from the heat and allow the Polish Noodles to rest for at least 5 minutes before serving.

Serve and enjoy!

Notes

Feel free to add fried breadcrumbs to this dish. You can add vanilla sugar, 1/2 cup of sugar, honey, or cinnamon sugar to make this dish sweet. You can use vegan butter as well. Feel free to use your preferred pasta noodles for this recipe. I suggest using macaroni, fusilli, rotini, or penne. 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: 55 mins | Total Time: 1 hr 5 mins | Yield: 10 Servings

The best indeed! I am proud to share this meatloaf recipe with you today because I am 100 percent certain that you and your loved ones are going to like it! It all starts by preheating the oven to 350 degrees F, you proceed to mix the ingredients. The rest comes easy after that! Don’t wait another minute not knowing how this simple recipe could make your day extra special! Just follow these easy steps, and you are good to go! This meatloaf can feed up to 10 people. Enjoy!

Ingredients:

1 c dried bread crumbs

2 tbsp prepared mustard

1 onion, chopped

1 ½ lb. ground beef

2 tbsp brown sugar

1 Egg

⅓ c ketchup

1 c milk

Salt and pepper to taste

Directions:

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

Apply cooking spray to a 9×5-inch baking dish.

In a large bowl, add breadcrumbs, ground beef, milk, onion, egg, salt, and pepper. Use your clean hands to mix everything until well incorporated.

Transfer the meat mixture to the prepared baking dish and spread it evenly.

In another bowl, add ketchup, brown sugar, and mustard. Stir everything until well blended.

Pour the mixture on top of the prepared meatloaf and spread it evenly.

Place the baking dish in the preheated oven and bake the meatloaf for about an hour or until done.

Remove the meatloaf from the oven and allow it to rest for a few minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

Notes:

If you want, you can also add mushrooms or green pepper.

Feel free to mix lamb, pork, and beef to make this meatloaf.

Nutrition Facts:

372 calories; protein 18.2g; carbohydrates 18.5g; fat 24.7g; cholesterol 98mg; sodium 334.6mg.

BEST MEATLOAF I EVER MADE

Rebecca Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 10 Servings The best indeed! I am proud to share this meatloaf… General Recipes BEST MEATLOAF I EVER MADE European Print This

Serves: 10 Prep Time: 10 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 372 calories 24.7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c dried bread crumbs
• 2 tbsp prepared mustard
• 1 onion, chopped
• 1 ½ lb. ground beef
• 2 tbsp brown sugar
• 1 Egg
• ⅓ c ketchup
• 1 c milk
• Salt and pepper to taste

Instructions

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

Apply cooking spray to a 9x5-inch baking dish.

In a large bowl, add breadcrumbs, ground beef, milk, onion, egg, salt, and pepper. Use your clean hands to mix everything until well incorporated.

Transfer the meat mixture to the prepared baking dish and spread it evenly.

In another bowl, add ketchup, brown sugar, and mustard. Stir everything until well blended.

Pour the mixture on top of the prepared meatloaf and spread it evenly.

Place the baking dish in the preheated oven and bake the meatloaf for about an hour or until done.

Remove the meatloaf from the oven and allow it to rest for a few minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

Notes

If you want, you can also add mushrooms or green pepper. Feel free to mix lamb, pork, and beef to make this meatloaf.

Prep Time: 45 mins | Cook Time: 10 mins | Total Time: 55 mins | Yield: 8 Servings

This Cheeseburger Soup is one of my ultimate comfort foods! A lot of things are happening in each spoonful of this amazing soup. The combination of ground beef, potatoes, cheese, and a lot more is surely a must-try!

Ingredients:

4 tbsp butter, divided

1-3/4 lbs. (about 4 c) cubed peeled potatoes

3/4 c chopped onion

1/4 c all-purpose flour

3/4 tsp salt

2 to 4 c shredded Velveeta

3/4 c diced celery

1/2 lb. ground beef

1/4 to 1/2 tsp pepper

1 tsp dried basil

3 c chicken broth

1 tsp dried parsley flakes

3/4 c shredded carrots

1/4 c sour cream

1-1/2 c whole milk

Directions:

Place a pot on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer onto a clean plate.

Add 1 tbsp of butter to the same pot and allow it to melt. Add celery, carrots, parsley, basil, and onion. Sauté for a few minutes until soft.

Add the broth and potatoes, then stir until well incorporated.

Put the ground beef back into the pot, then cook for 12 more minutes.

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

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

Transfer the flour mixture into the pot with the soup, then stir everything until well incorporated. Simmer for additional 2 minutes.

Turn the heat down to low, then add cheese, milk, salt, and pepper. Stir until well blended. Simmer for a few minutes until the cheese has melted.

Remove the pot from the heat, then stir in the sour cream.

Serve right away. Enjoy!

Notes:

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

You can use turkey or ground sirloin in exchange for ground beef.

Nutrition Facts:

1 Cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein

Cheeseburger Soup

Rebecca Prep Time: 45 mins | Cook Time: 10 mins | Total Time: 55 mins | Yield: 8 Servings This Cheeseburger Soup is one of my ultimate comfort foods! A lot… General Recipes Cheeseburger Soup European Print This

Serves: 8 Prep Time: 45 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 450 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp butter, divided
• 1-3/4 lbs. (about 4 c) cubed peeled potatoes
• 3/4 c chopped onion
• 1/4 c all-purpose flour
• 3/4 tsp salt
• 2 to 4 c shredded Velveeta
• 3/4 c diced celery
• 1/2 lb. ground beef
• 1/4 to 1/2 tsp pepper
• 1 tsp dried basil
• 3 c chicken broth
• 1 tsp dried parsley flakes
• 3/4 c shredded carrots
• 1/4 c sour cream
• 1-1/2 c whole milk

Instructions

Place a pot on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer onto a clean plate.

Add 1 tbsp of butter to the same pot and allow it to melt. Add celery, carrots, parsley, basil, and onion. Sauté for a few minutes until soft.

Add the broth and potatoes, then stir until well incorporated.

Put the ground beef back into the pot, then cook for 12 more minutes.

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

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

Transfer the flour mixture into the pot with the soup, then stir everything until well incorporated. Simmer for additional 2 minutes.

Turn the heat down to low, then add cheese, milk, salt, and pepper. Stir until well blended. Simmer for a few minutes until the cheese has melted.

Remove the pot from the heat, then stir in the sour cream.

Serve right away. Enjoy!

Notes

Feel free to use your preferred type of cheese for this recipe. You can use turkey or ground sirloin in exchange for ground beef.

Total comfort food, this Beef Lombardi will be your new favorite after one bite! Loaded with incredible flavors, you will not be disappointed with this at all! Try it now!

Ingredients:

1 (6 oz.) can of tomato paste

1 bay leaf

2 cloves garlic – minced

2 teaspoons honey

1/3 c chopped onion

1 tablespoon cornstarch

1 (10 oz.) can of diced tomatoes with green chiles – not drained

1 c grated Monterey Jack cheese

1 pound ground beef

1 c sour cream

1 28-ounce can of whole tomatoes – chopped and not drained

1 c Parmesan cheese – freshly grated

1 c grated Cheddar cheese

6 green onions, chopped

4 ounces cream cheese – softened

10-12 ounces Egg noodles – cooked but 3 minutes less than directions

Sliced black olives

Chopped parsley (optional)

1 teaspoon salt

¼ teaspoon black pepper

Directions:

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

Place the oven rack in the middle of the preheating oven.

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

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

Add the beef into the hot skillet, then cook for a few minutes until crumbly and brown.

Add onion, then sauté for a few minutes until soft. Season with salt and pepper to taste.

Add garlic, honey, and tomato paste. Sauté for about a minute or until aromatic.

Add the tomatoes, then stir until well combined. Simmer the mixture for about 3 minutes.

Stir in the bay leaf, then simmer everything for half an hour. Remove from the heat.

Refer to the directions provided on the package of pasta on how to cook it. Set aside 2 cups of the pasta water, then drain the pasta.

Combine the 2 cups of pasta water and sour cream in the same pot.

Add the pasta, then toss until fully coated. Transfer the mixture to the prepared baking dish and spread it evenly.

Transfer the beef mixture on top of the noodles and spread it evenly. Top the beef mixture with the cheese.

Place it in the preheated oven and bake for about 25 to 30 minutes or until the top turns golden brown.

Remove the Beef Lombardi from the oven and allow it to sit at room temperature for a few minutes.

Top with freshly chopped parsley, green onions, and black olives.

Serve and enjoy!

Notes:

Feel free to use your preferred cheese for this recipe.

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

Best Ever Beef Lombardi Recipe

Rebecca Total comfort food, this Beef Lombardi will be your new favorite after one bite! Loaded with incredible flavors, you will not be disappointed with this at all! Try it now!… General Recipes Best Ever Beef Lombardi Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (6 oz.) can of tomato paste
• 1 bay leaf
• 2 cloves garlic – minced
• 2 teaspoons honey
• 1/3 c chopped onion
• 1 tablespoon cornstarch
• 1 (10 oz.) can of diced tomatoes with green chiles – not drained
• 1 c grated Monterey Jack cheese
• 1 pound ground beef
• 1 c sour cream
• 1 28-ounce can of whole tomatoes – chopped and not drained
• 1 c Parmesan cheese – freshly grated
• 1 c grated Cheddar cheese
• 6 green onions, chopped
• 4 ounces cream cheese – softened
• 10-12 ounces Egg noodles – cooked but 3 minutes less than directions
• Sliced black olives
• Chopped parsley (optional)
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

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

Place the oven rack in the middle of the preheating oven.

Apply cooking spray to a 9x13-inch baking dish.

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

Add the beef into the hot skillet, then cook for a few minutes until crumbly and brown.

Add onion, then sauté for a few minutes until soft. Season with salt and pepper to taste.

Add garlic, honey, and tomato paste. Sauté for about a minute or until aromatic.

Add the tomatoes, then stir until well combined. Simmer the mixture for about 3 minutes.

Stir in the bay leaf, then simmer everything for half an hour. Remove from the heat.

Refer to the directions provided on the package of pasta on how to cook it. Set aside 2 cups of the pasta water, then drain the pasta.

Combine the 2 cups of pasta water and sour cream in the same pot.

Add the pasta, then toss until fully coated. Transfer the mixture to the prepared baking dish and spread it evenly.

Transfer the beef mixture on top of the noodles and spread it evenly. Top the beef mixture with the cheese.

Place it in the preheated oven and bake for about 25 to 30 minutes or until the top turns golden brown.

Remove the Beef Lombardi from the oven and allow it to sit at room temperature for a few minutes.

Top with freshly chopped parsley, green onions, and black olives.

Serve and enjoy!

Notes

Feel free to use your preferred cheese for this recipe. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 months in the freezer.

Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 2 lbs. Meatloaf

This Classic Southern Meatloaf Recipe is all you need for today’s lunch or dinner! You will surely love the moist texture of the meatloaf and the delicious glaze! Ready in just 1 hour 30 minutes. Enjoy!

Ingredients:

Meatloaf:

1 cup Diced Yellow Onion

2 pounds Ground Chuck

A couple of Dashes of Worcestershire Sauce

2 eggs, lightly beaten

1/4 cup Plain Bread Crumbs

1/2 teaspoon Ground Black Pepper, or to taste

2 tablespoons Ketchup

1 teaspoon Kosher Salt, or to taste

3 tablespoons Milk

1/4 teaspoon Garlic Powder

1 tablespoon Lea & Perrins Bold Steak Sauce

1/2 cup Diced Bell Pepper

1 teaspoon Onion Powder

Glaze Topping:

1/2 teaspoon Dry Mustard Powder

1 tablespoon Lea and Perrins Bold Steak Sauce

2 tablespoons Brown Sugar

1/3 cup Ketchup

Directions:

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

Line the inside of a baking sheet with foil.

Put all the ingredients for the meatloaf into a large mixing bowl. Use your clean hands to mix everything until well incorporated.

Transfer loaf the mixture onto the prepared baking sheet and spread it evenly. Shape it into a meatloaf.

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

Add 1/2 of the glaze over the meatloaf and spread it evenly covering the top.

Add the baking sheet to the preheated oven and bake the meatloaf for one hour.

Remove the baking sheet from the oven, then add the rest of the glaze over the meatloaf and spread it evenly. Bake for 15 more minutes.

Remove the meatloaf from the oven and allow it to sit for at least 10 minutes at room temperature to incorporate all the flavors. Slice it into even servings.

Serve and enjoy!

Notes:

I highly recommend using high-fat meat for this recipe. It makes the meatloaf moist.

Feel free not to add bell pepper and onion according to your preference.

Nutrition Facts:

Amount Per Serving: CALORIES: 389 | TOTAL FAT: 21g | SATURATED FAT: 8g | TRANS FAT: 1g | UNSATURATED FAT: 10g | CHOLESTEROL: 148mg | SODIUM: 645mg | CARBOHYDRATES: 14g | FIBER: 1g | SUGAR: 8g | PROTEIN: 34g

Classic Southern Meatloaf Recipe

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 2 lbs. Meatloaf This Classic Southern Meatloaf Recipe is all… General Recipes Classic Southern Meatloaf Recipe European Print This

Serves: 2 Prep Time: 15 mins Cooking Time: 1 hr 15 mins 1 hr 15 mins

Nutrition facts: 389 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatloaf:
• 1 cup Diced Yellow Onion
• 2 pounds Ground Chuck
• A couple of Dashes of Worcestershire Sauce
• 2 eggs, lightly beaten
• 1/4 cup Plain Bread Crumbs
• 1/2 teaspoon Ground Black Pepper, or to taste
• 2 tablespoons Ketchup
• 1 teaspoon Kosher Salt, or to taste
• 3 tablespoons Milk
• 1/4 teaspoon Garlic Powder
• 1 tablespoon Lea & Perrins Bold Steak Sauce
• 1/2 cup Diced Bell Pepper
• 1 teaspoon Onion Powder
• Glaze Topping:
• 1/2 teaspoon Dry Mustard Powder
• 1 tablespoon Lea and Perrins Bold Steak Sauce
• 2 tablespoons Brown Sugar
• 1/3 cup Ketchup

Instructions

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

Line the inside of a baking sheet with foil.

Put all the ingredients for the meatloaf into a large mixing bowl. Use your clean hands to mix everything until well incorporated.

Transfer loaf the mixture onto the prepared baking sheet and spread it evenly. Shape it into a meatloaf.

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

Add 1/2 of the glaze over the meatloaf and spread it evenly covering the top.

Add the baking sheet to the preheated oven and bake the meatloaf for one hour.

Remove the baking sheet from the oven, then add the rest of the glaze over the meatloaf and spread it evenly. Bake for 15 more minutes.

Remove the meatloaf from the oven and allow it to sit for at least 10 minutes at room temperature to incorporate all the flavors. Slice it into even servings.

Serve and enjoy!

Notes

I highly recommend using high-fat meat for this recipe. It makes the meatloaf moist. Feel free not to add bell pepper and onion according to your preference.

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

Easy and insanely delicious, this Chicken Saltimbocca is one to try! You can enjoy this in less than 30 minutes! This is the best way to cook chicken in my opinion! A must-try indeed!

Ingredients:

2 tsp of minced fresh sage

1 shallot, minced

1/2 c of chicken broth

2 tbsp of olive oil

1 tbsp of lemon juice

4 chicken cutlets, roughly 4 oz. each

2 tsp of fresh parsley, finely chopped

4 fresh sage leaves

1 tsp of flour (you can use gluten-free flour here if needed)

salt and pepper

1/3 c dry white wine (vermouth is a good option here)

4 slices of prosciutto (you could make 8 slices and have a slice on each

side if you want)

2 tbsp of butter

Directions:

Sprinkle salt and pepper over the chicken, then rub each until coated. Top each chicken with 1/2 tsp of minced sage, a slice of prosciutto, and sage leaf. Secure each with a toothpick.

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

Put the chicken with the prosciutto facing down into the hot skillet, then cook each side for about 3 to 5 minutes.

Transfer the chicken onto a clean plate, then cover them with foil to keep warm.

In the same empty skillet, add 1/2 of the oil and allow it to become hot.

Add the shallot, then sauté for about 2 minutes or until translucent. Add flour, then whisk and cook for a minute.

Add broth and wine, then deglaze the skillet by scraping the bottom. Stir everything until well incorporated. Let the mixture simmer for about 4 minutes or until thick. Stir in the lemon juice, butter, and parsley.

Bring the chicken back into the skillet, then simmer the dish for a minute.

Serve right away. Enjoy!

Easy Chicken Saltimbocca

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings Easy and insanely delicious, this Chicken Saltimbocca is one to try! You… General Recipes Easy Chicken Saltimbocca European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tsp of minced fresh sage
• 1 shallot, minced
• 1/2 c of chicken broth
• 2 tbsp of olive oil
• 1 tbsp of lemon juice
• 4 chicken cutlets, roughly 4 oz. each
• 2 tsp of fresh parsley, finely chopped
• 4 fresh sage leaves
• 1 tsp of flour (you can use gluten-free flour here if needed)
• salt and pepper
• 1/3 c dry white wine (vermouth is a good option here)
• 4 slices of prosciutto (you could make 8 slices and have a slice on each
• side if you want)
• 2 tbsp of butter

Instructions

Sprinkle salt and pepper over the chicken, then rub each until coated. Top each chicken with 1/2 tsp of minced sage, a slice of prosciutto, and sage leaf. Secure each with a toothpick.

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

Put the chicken with the prosciutto facing down into the hot skillet, then cook each side for about 3 to 5 minutes.

Transfer the chicken onto a clean plate, then cover them with foil to keep warm.

In the same empty skillet, add 1/2 of the oil and allow it to become hot.

Add the shallot, then sauté for about 2 minutes or until translucent. Add flour, then whisk and cook for a minute.

Add broth and wine, then deglaze the skillet by scraping the bottom. Stir everything until well incorporated. Let the mixture simmer for about 4 minutes or until thick. Stir in the lemon juice, butter, and parsley.

Bring the chicken back into the skillet, then simmer the dish for a minute.

Serve right away. Enjoy!

Total Time: 30 mins | Yield: 6 Servings

I learned about this recipe a couple of years ago. I’m still in love with it to this day! Now, allow me to share this recipe with you! It will only take you half an hour to prepare and bake this Zucchini Onion Pie! The freshness of the zucchini is a great addition to this recipe. You will be amazed by how delicious this pie is! By the way, this recipe can serve up to six people. Make sure to double the recipe and make two of them if you are serving more than that. Enjoy!

Ingredients:

3 c sliced zucchini

1 garlic clove, minced

3 Eggs

1 c biscuit/baking mix

1 small onion, chopped

1 c grated Parmesan cheese

1 tbsp minced fresh parsley

1/8 tsp pepper

1/2 c canola oil

1/4 tsp salt

Directions:

Add eggs, Parmesan cheese, canola oil, parsley, minced garlic, salt, and pepper into a large mixing bowl. Whisk everything until well incorporated.

Add the onion, baking mix, and zucchini. Stir everything until well incorporated.

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

Apply cooking spray to a 9-inch-deep dish pie plate.

Transfer the mixture to the prepared pie plate and spread it evenly.

Place the pie plate in the preheated oven and bake the pie for about 25 to 35 minutes or until the top turns golden brown.

Remove the pie from the oven.

Serve right away. Enjoy!

Notes:

You can use an 8-inch square pie plate for this recipe.

Feel free to use dill or basil instead of parsley.

Place any leftovers in an airtight container, then put them in the fridge.

Nutrition Facts:

1 slice: 353 calories, 27g fat (5g saturated fat), 104mg cholesterol, 627mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.

Zucchini Onion Pie

Rebecca Total Time: 30 mins | Yield: 6 Servings I learned about this recipe a couple of years ago. I’m still in love with it to this day! Now, allow me… General Recipes Zucchini Onion Pie European Print This

Serves: 6

Nutrition facts: 353 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c sliced zucchini
• 1 garlic clove, minced
• 3 Eggs
• 1 c biscuit/baking mix
• 1 small onion, chopped
• 1 c grated Parmesan cheese
• 1 tbsp minced fresh parsley
• 1/8 tsp pepper
• 1/2 c canola oil
• 1/4 tsp salt

Instructions

Add eggs, Parmesan cheese, canola oil, parsley, minced garlic, salt, and pepper into a large mixing bowl. Whisk everything until well incorporated.

Add the onion, baking mix, and zucchini. Stir everything until well incorporated.

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

Apply cooking spray to a 9-inch-deep dish pie plate.

Transfer the mixture to the prepared pie plate and spread it evenly.

Place the pie plate in the preheated oven and bake the pie for about 25 to 35 minutes or until the top turns golden brown.

Remove the pie from the oven.

Serve right away. Enjoy!

Notes

You can use an 8-inch square pie plate for this recipe. Feel free to use dill or basil instead of parsley. Place any leftovers in an airtight container, then put them in the fridge.

Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Yield: 8 Servings

You only need these simple ingredients and a slow cooker to cook this amazing Chicken Enchilada Casserole! If you have time to spare before any meal, then, by all means, give this recipe a try! It will be love at first bite!

Ingredients:

28 ounces can Red Enchilada Sauce I use El Pato Brand or Los Palmas

1.5 pounds of boneless, skinless raw chicken breasts (don’t use any more than 1.5 lbs., the casserole will seem dry if you do)

Add these items at the end:

2 c grated cheddar cheese divided

3.8 ounces can black olives divided

10 corn tortillas I use a 10-12-ounce package of soft corn tortillas

Directions:

Add the enchilada sauce to the bottom of the slow cooker and spread it evenly.

Lay the chicken breasts on top of the enchilada sauce.

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

When the chicken breasts are tender, use two forks to shred them into small pieces.

Cut the tortillas, then stir them into the slow cooker.

Add 1/2 of the olives and 1/2 cup of cheese, then stir again until well incorporated.

Scatter the rest of the olives and cheese on top of the dish.

Cover and seal the slow cooker once more, then cook everything for additional 40 minutes or an hour on a low setting.

Top each serving with sour cream if you like.

Serve and enjoy!

Notes:

Feel free to use ground beef, turkey, or boneless chicken thighs for this recipe.

I do not recommend using flour tortillas for this recipe because they make the dish soggy.

I highly recommend serving this with Spanish rice or refried pinto beans.

Nutrition Facts:

Calories: 398 kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg

Slow Cooker Chicken Enchilada Casserole

Rebecca Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Yield: 8 Servings You only need these simple ingredients and a… General Recipes Slow Cooker Chicken Enchilada Casserole European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 8 hrs 40 mins 8 hrs 40 mins

Nutrition facts: 398 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 28 ounces can Red Enchilada Sauce I use El Pato Brand or Los Palmas
• 1.5 pounds of boneless, skinless raw chicken breasts (don’t use any more than 1.5 lbs., the casserole will seem dry if you do)
• Add these items at the end:
• 2 c grated cheddar cheese divided
• 3.8 ounces can black olives divided
• 10 corn tortillas I use a 10-12-ounce package of soft corn tortillas

Instructions

Add the enchilada sauce to the bottom of the slow cooker and spread it evenly.

Lay the chicken breasts on top of the enchilada sauce.

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

When the chicken breasts are tender, use two forks to shred them into small pieces.

Cut the tortillas, then stir them into the slow cooker.

Add 1/2 of the olives and 1/2 cup of cheese, then stir again until well incorporated.

Scatter the rest of the olives and cheese on top of the dish.

Cover and seal the slow cooker once more, then cook everything for additional 40 minutes or an hour on a low setting.

Top each serving with sour cream if you like.

Serve and enjoy!

Notes

Feel free to use ground beef, turkey, or boneless chicken thighs for this recipe. I do not recommend using flour tortillas for this recipe because they make the dish soggy. I highly recommend serving this with Spanish rice or refried pinto beans.

Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 8 Servings

This recipe was made easy with the help of the Crockpot! These pork chops were cooked to perfection for about 5 hours! Give this recipe a try. I promise you that it will be the best decision you will ever make today. Enjoy!

Ingredients:

1/2 c light brown sugar, packed

1-3 tbsp red chili paste (I used Gourmet Garden)

1/4 c cornstarch

1 tsp minced garlic

3-5 lbs. boneless pork chops (thick cut 1-inch- 1 1/2-inch)

1 tsp black pepper

1/2 c ketchup

1/4 c low sodium soy sauce

1/2 tsp kosher salt

Directions:

In a 6-quart slow cooker, add all the ingredients aside for the pork chops and cornstarch. Stir everything until well incorporated.

Add the pork chops, then toss until fully coated with the sauce.

Cover and seal the slow cooker, then cook the pork chops for about 4 hours on a low setting.

In a mixing bowl, add 1/4 cup of water and 1/4 cup of cornstarch. Stir until well blended.

Pour the mixture into the slow cooker, then stir until well incorporated or the texture of the sauce becomes thick.

Cover and seal the slow cooker again, then cook everything for an additional one hour or until the pork chops are fork-tender.

Serve right away. Enjoy!

Notes:

Serve this with noodles, rice, or mashed potatoes.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for about 15 minutes in the oven at 350 degrees F.

Put the leftovers onto a baking sheet, then cover them with foil before reheating.

Leftovers can last up to 6 months in the freezer. Just make sure to put them in an airtight container.

Feel free to use bone-in pork chops for this recipe if you prefer. Make sure not to overcook them.

Crock Pot Pork Chops

Rebecca Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 8 Servings This recipe was made easy with the help of the… General Recipes Crock Pot Pork Chops European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c light brown sugar, packed
• 1-3 tbsp red chili paste (I used Gourmet Garden)
• 1/4 c cornstarch
• 1 tsp minced garlic
• 3-5 lbs. boneless pork chops (thick cut 1-inch- 1 1/2-inch)
• 1 tsp black pepper
• 1/2 c ketchup
• 1/4 c low sodium soy sauce
• 1/2 tsp kosher salt

Instructions

In a 6-quart slow cooker, add all the ingredients aside for the pork chops and cornstarch. Stir everything until well incorporated.

Add the pork chops, then toss until fully coated with the sauce.

Cover and seal the slow cooker, then cook the pork chops for about 4 hours on a low setting.

In a mixing bowl, add 1/4 cup of water and 1/4 cup of cornstarch. Stir until well blended.

Pour the mixture into the slow cooker, then stir until well incorporated or the texture of the sauce becomes thick.

Cover and seal the slow cooker again, then cook everything for an additional one hour or until the pork chops are fork-tender.

Serve right away. Enjoy!

Notes

Serve this with noodles, rice, or mashed potatoes. Place any leftovers in an airtight container, then put them in the fridge. Reheat for about 15 minutes in the oven at 350 degrees F. Put the leftovers onto a baking sheet, then cover them with foil before reheating. Leftovers can last up to 6 months in the freezer. Just make sure to put them in an airtight container. Feel free to use bone-in pork chops for this recipe if you prefer. Make sure not to overcook them.