General Recipes

Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hrs 10 mins | Yield: 4 Servings

This recipe was made easy with the help of a slow cooker! This Lemon Chicken is kind of a complete meal. You already have chicken, potatoes, and veggies in one serving! For a simple family dinner, I highly suggest giving this recipe a try! I promise you that it is worth all the time and effort! Happy cooking!

Ingredients:

4 cloves of garlic

2 tablespoons honey

6-8 chicken thighs – bone-in, skin on

A bunch of thin green asparagus

1-1.5-pound baby potatoes

1/2 tablespoon fresh thyme leaves

sea salt

1 lemon

1 red onion (peeled)

2 tablespoons olive oil

pepper

Directions:

Peel the onion and slice it into small cuts. Put them into the slow cooker.

Put the chicken thighs over the onions. Arrange them in a single layer.

Remove any dirt from the potatoes by putting them under running water. Slice them into two and put them into the slow cooker as well.

In a mixing bowl, add garlic, thyme, lemon zest, lemon juice, honey, olive oil, salt, and pepper. Stir until well combined and transfer it into the slow cooker.

Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.

About 20 minutes before the dish is cooked, add the asparagus. Finish cooking.

Serve and enjoy!

Notes:

Feel free to use celery or carrots instead of asparagus if you like.

Make sure to add the veggies about a few minutes away before the cooking time ends. You don’t want to overcook them.

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

Nutrition Facts:

Calories: 679 kcal | Carbohydrates: 35g | Protein: 38g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 176mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 2.8mg

SLOW-COOKER LEMON CHICKEN

Rebecca Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hrs 10 mins | Yield: 4 Servings This recipe was made easy with the help of a… General Recipes SLOW-COOKER LEMON CHICKEN European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 679 calories 43 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cloves of garlic
• 2 tablespoons honey
• 6-8 chicken thighs – bone-in, skin on
• A bunch of thin green asparagus
• 1-1.5-pound baby potatoes
• 1/2 tablespoon fresh thyme leaves
• sea salt
• 1 lemon
• 1 red onion (peeled)
• 2 tablespoons olive oil
• pepper

Instructions

Peel the onion and slice it into small cuts. Put them into the slow cooker.

Put the chicken thighs over the onions. Arrange them in a single layer.

Remove any dirt from the potatoes by putting them under running water. Slice them into two and put them into the slow cooker as well.

In a mixing bowl, add garlic, thyme, lemon zest, lemon juice, honey, olive oil, salt, and pepper. Stir until well combined and transfer it into the slow cooker.

Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.

About 20 minutes before the dish is cooked, add the asparagus. Finish cooking.

Serve and enjoy!

Notes

Feel free to use celery or carrots instead of asparagus if you like. Make sure to add the veggies about a few minutes away before the cooking time ends. You don't want to overcook them. 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: 25 mins | Total Time: 35 mins | Yield: 4 Servings

The flavors in this Bacon Wrapped Chicken are insanely delicious! From the spice mix to the crispy bacon coating, you will surely have a great time! Try this recipe now. You are so in for a treat!

Ingredients:

Seasoning:

1 ½ tsp onion powder

1 tsp cayenne pepper or use chili flakes or substitute with more smoked paprika

1 tsp pepper, freshly ground

½ tsp salt

1 ½ tsp smoked paprika

1 tsp garlic powder I used garlic granules, can use fresh minced garlic too

Chicken:

8 strips of bacon, thick ⅛-inch strips are best, regular ones can be used too

¼ c brown sugar feel free to adjust quantity as per YOUR taste preference

4 chicken breasts or use thin chicken tender cuts or large chicken thighs

Garnish:

Fresh parsley

Directions:

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

Add all the rub ingredients into a mixing bowl. (Garlic powder, salt, pepper, onion powder, smoked paprika, cayenne pepper, and brown sugar) Whisk everything until well incorporated. Sprinkle 1/2 of the seasonings over the chicken breasts, then rub each until fully coated.

Wrap the chicken with about 2 slices of bacon. Seal it with a toothpick. Repeat the process with the rest of the chicken and bacon. Place them into a baking dish and make sure to leave a small space in between. Top with the rest of the seasoning mix.

Place the baking dish in the preheated oven and bake the Bacon-Wrapped Chicken Breasts for about half an hour or until done.

Remove from the oven. Cool for a few minutes at room temperature to incorporate all the flavors.

Sprinkle freshly chopped parsley on top to garnish.

Serve with mashed potatoes. Enjoy!

Notes:

Feel free to use chicken thighs or chicken tenders for this recipe instead of chicken breasts.

You can use maple syrup instead of brown sugar.

Make sure to baste from time to time. You don’t want to put those drippings to waste.

You can broil it for about a minute for crispier bacon.

Nutrition Facts:

Calories: 503kcal | Carbohydrates: 16g | Protein: 54g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 174mg | Sodium: 850mg | Potassium: 978mg | Fiber: 1g | Sugar: 14g | Vitamin A: 662IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

Bacon Wrapped Chicken

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings The flavors in this Bacon Wrapped Chicken are insanely delicious! From the… General Recipes Bacon Wrapped Chicken European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 503 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Seasoning:
• 1 ½ tsp onion powder
• 1 tsp cayenne pepper or use chili flakes or substitute with more smoked paprika
• 1 tsp pepper, freshly ground
• ½ tsp salt
• 1 ½ tsp smoked paprika
• 1 tsp garlic powder I used garlic granules, can use fresh minced garlic too
• Chicken:
• 8 strips of bacon, thick ⅛-inch strips are best, regular ones can be used too
• ¼ c brown sugar feel free to adjust quantity as per YOUR taste preference
• 4 chicken breasts or use thin chicken tender cuts or large chicken thighs
• Garnish:
• Fresh parsley

Instructions

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

Add all the rub ingredients into a mixing bowl. (Garlic powder, salt, pepper, onion powder, smoked paprika, cayenne pepper, and brown sugar) Whisk everything until well incorporated. Sprinkle 1/2 of the seasonings over the chicken breasts, then rub each until fully coated.

Wrap the chicken with about 2 slices of bacon. Seal it with a toothpick. Repeat the process with the rest of the chicken and bacon. Place them into a baking dish and make sure to leave a small space in between. Top with the rest of the seasoning mix.

Place the baking dish in the preheated oven and bake the Bacon-Wrapped Chicken Breasts for about half an hour or until done.

Remove from the oven. Cool for a few minutes at room temperature to incorporate all the flavors.

Sprinkle freshly chopped parsley on top to garnish.

Serve with mashed potatoes. Enjoy!

Notes

Feel free to use chicken thighs or chicken tenders for this recipe instead of chicken breasts. You can use maple syrup instead of brown sugar. Make sure to baste from time to time. You don't want to put those drippings to waste. You can broil it for about a minute for crispier bacon.

You can forget about the other Egg Pie recipes because this one is the best! Just follow these steps for they will guide you to perfection! Invite your friends over, and surprise them with this delicious treat. Enjoy!

Ingredients:

Crust:

¾ c unsalted butter, cut into cubes and softened

¼ c cold water

3 tablespoons sugar

½ teaspoon salt

2 c all-purpose flour

Filling:

1 teaspoon fresh kalamansi or lemon juice

1 can condensed milk (14oz)

1 teaspoon vanilla extract

1 c evaporated milk

4 large Eggs, and another 1 large Egg with white and yolk separated

Directions:

To Make the Crust:

In a mixing bowl, add salt, sugar, and flour. Whisk everything until well incorporated.

Add the rest of the butter and beat until well blended.

Gradually add the cold water, then beat continuously until well blended.

Form the dough into a large round shape. Place it in the fridge to chill for half an hour.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it out with a rolling pin to 1/2 cm thick. Place it into a 9-inch baking dish. Trim the sides.

Pinch the dough with a fork. Place it in the fridge to chill.

To Make the Filling:

Add evaporated milk into a heat-proof bowl, then place it in the microwave. Heat for about a minute.

In another mixing bowl, add the egg yolk and 4 eggs. Whisk until well blended.

Add condensed milk, then beat until well blended as well. Stir in the lemon juice and vanilla extract.

Pour in evaporated milk, then stir until well incorporated.

Add the egg white into a mixing bowl, then beat until soft peaks form. Transfer it into the bowl with the egg mixture, then beat until well combined.

To Bake the Pie:

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

Transfer the filling to the prepared crust and spread it evenly.

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

Reduce the heat to about 325 degrees F and bake for another 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve and enjoy!

Egg Pie

Rebecca You can forget about the other Egg Pie recipes because this one is the best! Just follow these steps for they will guide you to perfection! Invite your friends over,… General Recipes Egg Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Crust:
• ¾ c unsalted butter, cut into cubes and softened
• ¼ c cold water
• 3 tablespoons sugar
• ½ teaspoon salt
• 2 c all-purpose flour
• Filling:
• 1 teaspoon fresh kalamansi or lemon juice
• 1 can condensed milk (14oz)
• 1 teaspoon vanilla extract
• 1 c evaporated milk
• 4 large Eggs, and another 1 large Egg with white and yolk separated

Instructions

To Make the Crust:

In a mixing bowl, add salt, sugar, and flour. Whisk everything until well incorporated.

Add the rest of the butter and beat until well blended.

Gradually add the cold water, then beat continuously until well blended.

Form the dough into a large round shape. Place it in the fridge to chill for half an hour.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it out with a rolling pin to 1/2 cm thick. Place it into a 9-inch baking dish. Trim the sides.

Pinch the dough with a fork. Place it in the fridge to chill.

To Make the Filling:

Add evaporated milk into a heat-proof bowl, then place it in the microwave. Heat for about a minute.

In another mixing bowl, add the egg yolk and 4 eggs. Whisk until well blended.

Add condensed milk, then beat until well blended as well. Stir in the lemon juice and vanilla extract.

Pour in evaporated milk, then stir until well incorporated.

Add the egg white into a mixing bowl, then beat until soft peaks form. Transfer it into the bowl with the egg mixture, then beat until well combined.

To Bake the Pie:

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

Transfer the filling to the prepared crust and spread it evenly.

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

Reduce the heat to about 325 degrees F and bake for another 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve and enjoy!

Cook Time: 37 mins | Yield: 4 Servings

Prepare to fall in love with this Filipino Chicken Adobo! After a few tweaks, I am proud to say that I came up with this perfect recipe! Try and taste it yourself! Ready in less than 40 minutes! Always eat adobo with rice. Thank me later!

Ingredients:

1/3 c chopped garlic

2 tablespoons cooking oil

zest from 1 lime or lemon

4 bay leaves

1/2 c cane vinegar or white vinegar

1 tablespoon fish sauce

4 pounds bone-in, skin-on chicken thighs and/or legs

3/4 c soy sauce

1/2 teaspoon black pepper

3 tablespoons sugar

chopped green onions and cilantro for garnish, optional

1/2 c sake or water

Directions:

Place a Dutch oven on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the chicken, then sear each side for about 10 minutes.

In a mixing bowl, add soy sauce, water/sake, sugar, bay leaves, vinegar, lime zest, chopped garlic, fish sauce, and pepper.

Whisk everything until well blended.

Add the sauce into the pot with the seared chicken thighs, then toss until coated. Scrape the bottom of the pot to deglaze.

Allow the mixture to boil.

Turn the heat down to medium-low, then simmer the adobo for about 25 minutes or until the sauce becomes thick. Remove and discard the bay leaves.

Serve over rice. Enjoy!

Notes:

Always serve this over rice for the best experience!

Feel free to simmer the adobo for a few more minutes to make it dry and oily.

Leftovers can last a few days in the fridge. Reheat them for a few minutes. They taste insanely delicious after reheating!

I highly suggest searing the chicken for better color and flavor!

Nutrition Facts:

Total Fat 35.6g | Trans Fat 0.2g 80% | Sodium 1842.7mg 3% | Total Carbohydrate 9.1g 2% | Dietary Fiber 0.5g | Sugars 5.3g 70% | Protein 35.2g 5% | Vitamin A 45.5µg 2% | Vitamin C 2.1mg

The Best Filipino Chicken Adobo

Rebecca Cook Time: 37 mins | Yield: 4 Servings Prepare to fall in love with this Filipino Chicken Adobo! After a few tweaks, I am proud to say that I came… General Recipes The Best Filipino Chicken Adobo European Print This

Serves: 4 Prep Time: 37 mins

Nutrition facts: 35.6 calories 0.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 c chopped garlic
• 2 tablespoons cooking oil
• zest from 1 lime or lemon
• 4 bay leaves
• 1/2 c cane vinegar or white vinegar
• 1 tablespoon fish sauce
• 4 pounds bone-in, skin-on chicken thighs and/or legs
• 3/4 c soy sauce
• 1/2 teaspoon black pepper
• 3 tablespoons sugar
• chopped green onions and cilantro for garnish, optional
• 1/2 c sake or water

Instructions

Place a Dutch oven on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the chicken, then sear each side for about 10 minutes.

In a mixing bowl, add soy sauce, water/sake, sugar, bay leaves, vinegar, lime zest, chopped garlic, fish sauce, and pepper.

Whisk everything until well blended.

Add the sauce into the pot with the seared chicken thighs, then toss until coated. Scrape the bottom of the pot to deglaze.

Allow the mixture to boil.

Turn the heat down to medium-low, then simmer the adobo for about 25 minutes or until the sauce becomes thick. Remove and discard the bay leaves.

Serve over rice. Enjoy!

Notes

Always serve this over rice for the best experience! Feel free to simmer the adobo for a few more minutes to make it dry and oily. Leftovers can last a few days in the fridge. Reheat them for a few minutes. They taste insanely delicious after reheating! I highly suggest searing the chicken for better color and flavor!

Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 4 Servings

I am so excited to share this recipe with you today because I know that you are going to like it! These Pan-Roasted Chicken Thighs are loaded with incredible flavors that you are pretty familiar with! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go. Enjoy!

Ingredients:

3 tbsp of unsalted butter, softened

1 lemon, sliced

4 chicken thighs, with bone and skin

Salt and pepper, to taste

3 tbsp of fresh rosemary and thyme, mixed and minced

Canola Oil

Zest of 1 lemon

Zest of 1 small orange

1 small orange, sliced

Directions:

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

Add the lemon zest, minced herbs, salt, pepper, garlic powder, orange zest, and butter into a mixing bowl. Whisk everything until well incorporated.

Use paper towels to pat dry the chicken thighs. Sprinkle the mixed seasonings over the chicken thighs, then rub each until fully covered including underneath the skin.

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

Add the chicken thighs, skin side down, into the hot skillet, then cook each side for about 10 minutes or until they turn golden brown.

Flip the chicken thighs over, then put the citrus slices over them. Remove from the heat.

Place the skillet in the preheated oven and roast the chicken thighs for 20 to 25 minutes or until done.

Remove from the oven and allow the Pan-Roasted Chicken Thighs to rest for a few minutes at room temperature.

Serve and enjoy!

Pan-Roasted Chicken Thighs

Rebecca Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 4 Servings I am so excited to share this recipe with you today because… General Recipes Pan-Roasted Chicken Thighs European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp of unsalted butter, softened
• 1 lemon, sliced
• 4 chicken thighs, with bone and skin
• Salt and pepper, to taste
• 3 tbsp of fresh rosemary and thyme, mixed and minced
• Canola Oil
• Zest of 1 lemon
• Zest of 1 small orange
• 1 small orange, sliced

Instructions

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

Add the lemon zest, minced herbs, salt, pepper, garlic powder, orange zest, and butter into a mixing bowl. Whisk everything until well incorporated.

Use paper towels to pat dry the chicken thighs. Sprinkle the mixed seasonings over the chicken thighs, then rub each until fully covered including underneath the skin.

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

Add the chicken thighs, skin side down, into the hot skillet, then cook each side for about 10 minutes or until they turn golden brown.

Flip the chicken thighs over, then put the citrus slices over them. Remove from the heat.

Place the skillet in the preheated oven and roast the chicken thighs for 20 to 25 minutes or until done.

Remove from the oven and allow the Pan-Roasted Chicken Thighs to rest for a few minutes at room temperature.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 to 6 Servings

The combination of all the ingredients in this chicken dish is superb! Each bite is amazing! Serve this for dinner tonight, and I promise you that everyone is going to be so happy!

Ingredients:

2 tbsp unsalted butter, cut into pieces

¼ c chopped parsley

3 garlic cloves, minced

¼ c dry white wine

¼ c fresh lemon juice

½ tsp crushed red pepper flakes

1 tbsp chopped fresh rosemary

1 chicken, 3½ pounds (1.75 kg), patted dry

2 tbsp olive oil

Salt and freshly ground pepper

Directions:

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

Lay the chicken onto a cutting board, then remove the tips of the wings. Turn it over, then slice through the backbone and remove it carefully. Open it up by slicing through the sides of the breastbone.

Flip it over, then press it to gently flatten it out. Use paper towels to pat it dry. Sprinkle salt and pepper all over the chicken to season.

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

Add the chicken into the hot skillet, then cover it. Cook the chicken for about 15 minutes or until golden brown.

Move the skillet to the preheated oven and cook the chicken for another 15 minutes or until done. Use an instant-read thermometer to check. It should read 160 degrees F.

Remove it from the oven, then place the chicken onto a clean plate.

Place the same skillet on the stove and turn the heat to medium-low. Add garlic and sauté for about a minute or until aromatic.

Add lemon juice and wine, then scrape the bottom of the skillet to get the browned bits.

Stir in the butter until melted. Simmer for 3 minutes or until the texture of the sauce becomes thick. Stir in the rosemary and parsley.

Put the chicken back into the skillet, then toss until coated with the delicious sauce.

Serve and enjoy!

ROASTED LEMON GARLIC BUTTER SPATCHCOCK CHICKEN

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 to 6 Servings The combination of all the ingredients in this chicken dish… General Recipes ROASTED LEMON GARLIC BUTTER SPATCHCOCK CHICKEN European Print This

Serves: 4-6 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp unsalted butter, cut into pieces
• ¼ c chopped parsley
• 3 garlic cloves, minced
• ¼ c dry white wine
• ¼ c fresh lemon juice
• ½ tsp crushed red pepper flakes
• 1 tbsp chopped fresh rosemary
• 1 chicken, 3½ pounds (1.75 kg), patted dry
• 2 tbsp olive oil
• Salt and freshly ground pepper

Instructions

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

Lay the chicken onto a cutting board, then remove the tips of the wings. Turn it over, then slice through the backbone and remove it carefully. Open it up by slicing through the sides of the breastbone.

Flip it over, then press it to gently flatten it out. Use paper towels to pat it dry. Sprinkle salt and pepper all over the chicken to season.

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

Add the chicken into the hot skillet, then cover it. Cook the chicken for about 15 minutes or until golden brown.

Move the skillet to the preheated oven and cook the chicken for another 15 minutes or until done. Use an instant-read thermometer to check. It should read 160 degrees F.

Remove it from the oven, then place the chicken onto a clean plate.

Place the same skillet on the stove and turn the heat to medium-low. Add garlic and sauté for about a minute or until aromatic.

Add lemon juice and wine, then scrape the bottom of the skillet to get the browned bits.

Stir in the butter until melted. Simmer for 3 minutes or until the texture of the sauce becomes thick. Stir in the rosemary and parsley.

Put the chicken back into the skillet, then toss until coated with the delicious sauce.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 Servings

This Bacon Wrapped Cream Cheese Stuffed Chicken Breast is just pure joy! Just imagine chicken wrapped with crispy bacon slices. I know you already have a concrete idea of how it would taste! Ready in less than an hour, you will surely have a good time with this delicious treat! Try it now, and prepare to fall in love with each bite. Enjoy!

Ingredients:

4 to 8 pieces of bacon

1/4 c Pepperjack cheese, shredded

2 tbsp green onion, chopped

4 tbsp cream cheese

1-pound Boneless, skinless chicken breast, cut into 4-4 oz. pieces

Directions:

Slice the chicken into quarters. Use a meat mallet to gently pound each chicken into about 1/4-inch-thick pieces.

In a mixing bowl, add Pepper Jack cheese, softened cream cheese, and chopped green onion. Stir everything until well incorporated.

Top each chicken in the middle with about 1/4 of the mixture. Roll it up from the long side towards the middle. Repeat the process with the rest of the chicken and cheese mixture.

Cover each chicken with 2 bacon slices. Wrap it well and lock it with a toothpick.

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

Lay the Bacon Wrapped Cream Cheese Stuffed Chicken Breasts into a baking dish. Place it in the preheated oven and bake for about half an hour or until done. Broil for 5 minutes to crisp the bacon wrap. Remove from the oven.

Serve the Bacon Wrapped Cream Cheese Stuffed Chicken Breasts right away. Enjoy!

Notes:

Feel free to baste the Bacon Wrapped Cream Cheese Stuffed Chicken Breasts with your favorite sauce, such as sweet and sour cream, marinade, or any grilling sauce.

Nutrition Facts:

Amount Per Serving: CALORIES: 371 | TOTAL FAT: 19g | SATURATED FAT: 8g | TRANS FAT: 0g | UNSATURATED FAT: 9g | CHOLESTEROL: 139mg | SODIUM: 560mg | CARBOHYDRATES: 1g | FIBER: 0g | SUGAR: 1g | PROTEIN: 46g

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 Servings This Bacon Wrapped Cream Cheese Stuffed Chicken Breast is just pure joy!… General Recipes Bacon Wrapped Cream Cheese Stuffed Chicken Breast European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 371 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 to 8 pieces of bacon
• 1/4 c Pepperjack cheese, shredded
• 2 tbsp green onion, chopped
• 4 tbsp cream cheese
• 1-pound Boneless, skinless chicken breast, cut into 4-4 oz. pieces

Instructions

Slice the chicken into quarters. Use a meat mallet to gently pound each chicken into about 1/4-inch-thick pieces.

In a mixing bowl, add Pepper Jack cheese, softened cream cheese, and chopped green onion. Stir everything until well incorporated.

Top each chicken in the middle with about 1/4 of the mixture. Roll it up from the long side towards the middle. Repeat the process with the rest of the chicken and cheese mixture.

Cover each chicken with 2 bacon slices. Wrap it well and lock it with a toothpick.

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

Lay the Bacon Wrapped Cream Cheese Stuffed Chicken Breasts into a baking dish. Place it in the preheated oven and bake for about half an hour or until done. Broil for 5 minutes to crisp the bacon wrap. Remove from the oven.

Serve the Bacon Wrapped Cream Cheese Stuffed Chicken Breasts right away. Enjoy!

Notes

Feel free to baste the Bacon Wrapped Cream Cheese Stuffed Chicken Breasts with your favorite sauce, such as sweet and sour cream, marinade, or any grilling sauce.

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

Easy, delicious, and simply the best! This Slow Cooker Taco Pasta is set to be the highlight of your day! Cooked to perfection for about 6 hours, this recipe will be the best decision you will ever make today. Enjoy!

Ingredients:

15 oz. can of crushed tomatoes

1 c shredded cheddar cheese

15 oz. can corn (drained)

salt and pepper

1 c jarred salsa (I used mild)

1 lb. lean ground beef

12 oz. shell pasta shapes (whole grain or white)

3 tbsp taco seasoning

1 bell pepper (chopped)

2 ½ c water or low sodium chicken broth ((I used one 14.5 ounces can of chicken broth plus enough water to total 2 ½ cups)

Directions:

Place a large skillet on the stove and turn the heat to medium-high.

Add the beef into the hot skillet, then cook for a few minutes until crumbly and brown. Season with salt and pepper to taste.

Move it into your slow cooker.

Add crushed tomatoes, taco seasoning, salsa, bell pepper, corn, and broth into the slow cooker with the browned beef. Stir until well incorporated. Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.

Add the pasta to the slow cooker, then cook for 10 minutes or until al dente.

Add the cheddar cheese, then stir a few times until melted completely.

Serve right away. Enjoy!

Notes:

Leftovers should be kept in the fridge. Reheat them for a few minutes before serving.

Feel free to add chopped carrot, onion, or spinach to this dish if you prefer.

You can use ground turkey for this dish instead of ground beef.

You can also add rinsed beans if you like.

Nutrition Facts:

Serving: 1/8 of recipe | Calories: 396 kcal | Carbohydrates: 48g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 742mg | Fiber: 7g | Sugar: 8g

Easy Slow Cooker Taco Pasta

Rebecca Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 | Yield: 8 Servings Easy, delicious, and simply the best! This Slow Cooker Taco Pasta… General Recipes Easy Slow Cooker Taco Pasta European Print This

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

Nutrition facts: 396 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 15 oz. can of crushed tomatoes
• 1 c shredded cheddar cheese
• 15 oz. can corn (drained)
• salt and pepper
• 1 c jarred salsa (I used mild)
• 1 lb. lean ground beef
• 12 oz. shell pasta shapes (whole grain or white)
• 3 tbsp taco seasoning
• 1 bell pepper (chopped)
• 2 ½ c water or low sodium chicken broth ((I used one 14.5 ounces can of chicken broth plus enough water to total 2 ½ cups)

Instructions

Place a large skillet on the stove and turn the heat to medium-high.

Add the beef into the hot skillet, then cook for a few minutes until crumbly and brown. Season with salt and pepper to taste.

Move it into your slow cooker.

Add crushed tomatoes, taco seasoning, salsa, bell pepper, corn, and broth into the slow cooker with the browned beef. Stir until well incorporated. Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.

Add the pasta to the slow cooker, then cook for 10 minutes or until al dente.

Add the cheddar cheese, then stir a few times until melted completely.

Serve right away. Enjoy!

Notes

Leftovers should be kept in the fridge. Reheat them for a few minutes before serving. Feel free to add chopped carrot, onion, or spinach to this dish if you prefer. You can use ground turkey for this dish instead of ground beef. You can also add rinsed beans if you like.

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings

Roasted Potatoes and Carrots for lunch or dinner? Yes, please! This amazing recipe is super easy to prepare and cook! It will only take you less than an hour. With simple ingredients and easy steps, I can’t think of any reason why you shouldn’t try this one. Enjoy!

Ingredients:

1 lb. whole carrots, peeled and cut into 1-inch-thick slices

1 lb. small potatoes, halved

1 tbsp garlic, minced

2 tbsp fresh parsley, chopped

cooking spray

3 tbsp olive oil

1/2 tsp dried thyme

2 tbsp butter, melted

1/4 tsp pepper

1 1/2 tsp salt

Directions:

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

Apply cooking spray to a sheet pan.

In a large mixing bowl, add thyme, salt, pepper, garlic, olive oil, and butter. Whisk everything until well incorporated.

Put the potatoes and carrots into the bowl with the seasonings, then toss everything until fully coated.

Transfer the coated potatoes and carrots onto the prepared sheet pan, then spread them evenly.

Place the sheet pan in the preheated oven and bake the veggies for about 30 to 40 minutes or until fork-tender.

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

Serve right away. Enjoy!

Notes:

Feel free to add more veggies to this if you wish. Some veggies you can add are green beans, asparagus, cauliflower, red onions, or broccoli.

You can top the veggies with shredded cheese before serving if you prefer.

Serve this with your preferred type of protein to turn it into a complete meal.

Garnish with your favorite toppings.

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

Nutrition Facts:

Calories: 187 kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 673mg | Potassium: 568mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12858IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg

Roasted Potatoes and Carrots

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings Roasted Potatoes and Carrots for lunch or dinner? Yes, please! This amazing… General Recipes Roasted Potatoes and Carrots European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 187 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. whole carrots, peeled and cut into 1-inch-thick slices
• 1 lb. small potatoes, halved
• 1 tbsp garlic, minced
• 2 tbsp fresh parsley, chopped
• cooking spray
• 3 tbsp olive oil
• 1/2 tsp dried thyme
• 2 tbsp butter, melted
• 1/4 tsp pepper
• 1 1/2 tsp salt

Instructions

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

Apply cooking spray to a sheet pan.

In a large mixing bowl, add thyme, salt, pepper, garlic, olive oil, and butter. Whisk everything until well incorporated.

Put the potatoes and carrots into the bowl with the seasonings, then toss everything until fully coated.

Transfer the coated potatoes and carrots onto the prepared sheet pan, then spread them evenly.

Place the sheet pan in the preheated oven and bake the veggies for about 30 to 40 minutes or until fork-tender.

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

Serve right away. Enjoy!

Notes

Feel free to add more veggies to this if you wish. Some veggies you can add are green beans, asparagus, cauliflower, red onions, or broccoli. You can top the veggies with shredded cheese before serving if you prefer. Serve this with your preferred type of protein to turn it into a complete meal. Garnish with your favorite toppings. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 12 Servings

These Insanely Healthy Oatmeal Cookies never fail to make my day extra special! With very simple ingredients, these heavenly treats are total crowd-pleasers! This recipe will only take you 20 minutes to prepare and bake! This is a great example that even vegan treats taste insanely delicious despite the ingredients! From the ripe bananas to the oats, everything about these cookies is simply amazing. Try this recipe now! Invite your friends over and surprise them with these cookies. Enjoy!

Ingredients:

1/2 c quinoa flakes or more oats

2 tbsp unsweetened cocoa powder

1/4 c mini chocolate chips

1 c rolled oats gluten-free if needed

2 ripe bananas

1 flax Egg 1 tbsp flaxseed meal + 3 tbsp water

Directions:

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

Apply cooking spray to a cookie sheet.

Add the bananas into a mixing bowl, then mash them. Add the flax egg and stir until well blended.

Add the rest of the ingredients into the bowl with the mashed bananas, then stir until well incorporated.

Transfer the dough onto the prepared cookie sheet and spread it evenly. Press it to the sides and bottom.

Place the cookie sheet in the preheated oven and bake the dough for about 13 to 15 minutes or until done.

Remove from the oven and allow it to cool at room temperature.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them on your counter or in the fridge. They can last up to 3 days.

Make sure to double the ingredients if you are serving more than 12 people.

Nutrition Facts:

Serving: 1cookie | Calories: 84 kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Sodium: 3mg | Potassium: 114mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1.7mg | Calcium: 12mg | Iron: 0.7mg

Insanely Healthy Oatmeal Cookies

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 12 Servings These Insanely Healthy Oatmeal Cookies never fail to make my day extra… General Recipes Insanely Healthy Oatmeal Cookies European Print This

Serves: 12 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 84 calories 2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c quinoa flakes or more oats
• 2 tbsp unsweetened cocoa powder
• 1/4 c mini chocolate chips
• 1 c rolled oats gluten-free if needed
• 2 ripe bananas
• 1 flax Egg 1 tbsp flaxseed meal + 3 tbsp water

Instructions

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

Apply cooking spray to a cookie sheet.

Add the bananas into a mixing bowl, then mash them. Add the flax egg and stir until well blended.

Add the rest of the ingredients into the bowl with the mashed bananas, then stir until well incorporated.

Transfer the dough onto the prepared cookie sheet and spread it evenly. Press it to the sides and bottom.

Place the cookie sheet in the preheated oven and bake the dough for about 13 to 15 minutes or until done.

Remove from the oven and allow it to cool at room temperature.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them on your counter or in the fridge. They can last up to 3 days. Make sure to double the ingredients if you are serving more than 12 people.