General Recipes

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

In just half an hour, this incredible dish is ready for serving! Enjoy the delicious flavors in this Linguine with Spinach and Sun-Dried Tomato Cream Sauce! Perfect for a simple family dinner!

Ingredients:

1 c Parmesan cheese, shredded

1 c half-and-half

3 cloves garlic, minced

6 ounces spinach

8 ounces linguine

⅓ c sun-dried tomatoes, chopped

5 basil leaves, fresh, finely chopped

¼ tsp paprika

¼ tsp salt

Directions:

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

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

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

Add the minced garlic and sun-dried tomatoes into the hot skillet, then sauté for about a minute or until aromatic. Add 1/4 tsp of salt, 1 cup half & half, and paprika. Stir everything until well blended. Allow the mixture to boil.

Turn the heat down to low, then add 1/2 cup of shredded Parmesan cheese and stir until well blended. Allow the cheese to melt completely. Add more cheese if the texture of the sauce is too thin and more half & half if the texture is too thick.

Stir in the spinach until wilted completely. This usually takes about a minute.

Add the cooked linguine, then toss until completely coated with the delicious sauce. Add more seasonings if needed.

Remove from the heat.

Sprinkle freshly chopped basil leaves on top to garnish.

Serve and enjoy!

Note:

You can combine 1/2 cup of heavy cream and 1/2 cup of whole milk for the half & half.

Nutrition Facts:

Calories 424 | Fat 14g 22% | Saturated Fat8g50% | Cholesterol39mg13% | Sodium630mg27% | Potassium 788mg23% | Carbohydrates53g18% | Fiber3g13% | Sugar5g6% | Protein 20g40% | Vitamin A 4565IU91% | Vitamin C16.8mg20% | Calcium428mg43% | Iron2.9mg16%

Linguine with Spinach and Sun-Dried Tomato Cream Sauce

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings In just half an hour, this incredible dish is ready for serving!… General Recipes Linguine with Spinach and Sun-Dried Tomato Cream Sauce European Print This

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

Nutrition facts: 424 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c Parmesan cheese, shredded
• 1 c half-and-half
• 3 cloves garlic, minced
• 6 ounces spinach
• 8 ounces linguine
• ⅓ c sun-dried tomatoes, chopped
• 5 basil leaves, fresh, finely chopped
• ¼ tsp paprika
• ¼ tsp salt

Instructions

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

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

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

Add the minced garlic and sun-dried tomatoes into the hot skillet, then sauté for about a minute or until aromatic. Add 1/4 tsp of salt, 1 cup half & half, and paprika. Stir everything until well blended. Allow the mixture to boil.

Turn the heat down to low, then add 1/2 cup of shredded Parmesan cheese and stir until well blended. Allow the cheese to melt completely. Add more cheese if the texture of the sauce is too thin and more half & half if the texture is too thick.

Stir in the spinach until wilted completely. This usually takes about a minute.

Add the cooked linguine, then toss until completely coated with the delicious sauce. Add more seasonings if needed.

Remove from the heat.

Sprinkle freshly chopped basil leaves on top to garnish.

Serve and enjoy!

Notes

You can combine 1/2 cup of heavy cream and 1/2 cup of whole milk for the half & half.

Yield: 2 Servings

The rich and creamy sauce of this dish is such a delight! You will surely enjoy this Creamy Sun-dried Tomato and Spinach Ravioli! Ready in just a couple of minutes, this recipe is one to try. Enjoy!

Ingredients:

1 8.8 ounces package of Store-Bought Ravioli (I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli)

Ingredients for the Sauce:

1 c of fresh Baby Spinach (roughly chopped)

1 c of Half and Half Milk

2–3 tbsp of Grated Parmesan Cheese (depending on how cheesy you like it)

1/4 c of Pasta Water

2 tbsp of Sun-dried Tomatoes in oil (roughly chopped)

2 cloves of Garlic (minced)

Salt and Pepper to taste

2 tbsp of Unsalted Butter

1 tsp of Dried Italian Herbs

1 tsp of Dijon Mustard (optional)

Optional Toppings:

Torn fresh Basil and Parmesan Cheese

Directions:

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

Add the ravioli into boiling water, then cook for a few minutes until al dente. Set aside about 1/4 cup of the pasta water for later use. Drain the pasta.

Place a large skillet on the stove and turn the heat to low-medium. Add butter and allow it to melt.

Add garlic, dried Italian herbs, and sun-dried tomatoes. Sauté for about 2 minutes or until aromatic.

Add Dijon mustard, milk, half & half, and 1/4 cup of pasta water. Sir everything until well blended. Simmer the mixture for about 5 minutes.

Stir in the Parmesan cheese until completely melted. Season with salt and pepper to taste.

Add the ravioli and spinach, then toss until well combined. Simmer the dish until the texture of the sauce becomes thick.

Remove from the heat.

Serve right away. Enjoy!

Notes:

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

Creamy Sun-dried Tomato and Spinach Ravioli

Rebecca Yield: 2 Servings The rich and creamy sauce of this dish is such a delight! You will surely enjoy this Creamy Sun-dried Tomato and Spinach Ravioli! Ready in just a… General Recipes Creamy Sun-dried Tomato and Spinach Ravioli European Print This

Serves: 2

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 8.8 ounces package of Store-Bought Ravioli (I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli)
• Ingredients for the Sauce:
• 1 c of fresh Baby Spinach (roughly chopped)
• 1 c of Half and Half Milk
• 2–3 tbsp of Grated Parmesan Cheese (depending on how cheesy you like it)
• 1/4 c of Pasta Water
• 2 tbsp of Sun-dried Tomatoes in oil (roughly chopped)
• 2 cloves of Garlic (minced)
• Salt and Pepper to taste
• 2 tbsp of Unsalted Butter
• 1 tsp of Dried Italian Herbs
• 1 tsp of Dijon Mustard (optional)
• Optional Toppings:
• Torn fresh Basil and Parmesan Cheese

Instructions

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

Add the ravioli into boiling water, then cook for a few minutes until al dente. Set aside about 1/4 cup of the pasta water for later use. Drain the pasta.

Place a large skillet on the stove and turn the heat to low-medium. Add butter and allow it to melt.

Add garlic, dried Italian herbs, and sun-dried tomatoes. Sauté for about 2 minutes or until aromatic.

Add Dijon mustard, milk, half & half, and 1/4 cup of pasta water. Sir everything until well blended. Simmer the mixture for about 5 minutes.

Stir in the Parmesan cheese until completely melted. Season with salt and pepper to taste.

Add the ravioli and spinach, then toss until well combined. Simmer the dish until the texture of the sauce becomes thick.

Remove from the heat.

Serve right away. 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: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings

This Sausage, Green Bean Potato Casserole is perfect on any occasion! With 8 servings, everyone gets to taste how delicious this is! It will only take you about an hour to prepare and cook this casserole. Try it now!

Ingredients:

3 cloves garlic, minced

½ teaspoon red pepper flakes

1½ pound sausage, kielbasa or smoked sausage, sliced ¼-inch thick

1 teaspoon garlic powder

¼ c water

2 pounds of baby creamer potatoes, washed, sliced in half

¼ c butter

2 15-ounce cans of green beans, drained

⅛ c vegetable oil

1 c onions, chopped

1 teaspoon pepper

1 teaspoon Slap Ya Mama® seasoning

Directions:

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

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

Place the creamer potatoes under running water to remove any dirt, then slice each into two. Put them inside a resealable bag together with oil, seasonings, red pepper flakes, and pepper. Seal the bag and shake it until everything is well incorporated.

Place a large frying pan on the stove and turn the heat to medium-high. Add water and sausage, then cook for a few minutes until brown. Let the sausage cool, then put it inside the bag as well.

In the same empty pan, add butter and allow it to melt.

Add the garlic and onions, then sauté for a few minutes until aromatic and soft.

Remove the pan from the heat and allow the veggies to cool.

Add the veggies inside the bag. Seal and shake it again until everything is well combined.

Transfer the mixture to the prepared baking dish and spread them evenly.

Cover the baking dish with foil, then place it in the preheated oven and bake the casserole for about 40 minutes or until done. Remove from the oven.

Serve right away. Enjoy!

Nutrition Facts:

Serving: 1 serving Sodium: 783mg | Calcium: 31mg | Vitamin C: 24mg | Vitamin A: 343IU | Sugar: 2g | Fiber: 3g | Potassium: 690mg | Cholesterol: 76mg | Calories: 437 kcal | Trans Fat: 1g | Monounsaturated Fat: 13g | Polyunsaturated Fat: 5g | Saturated Fat: 12g | Fat: 32g | Protein: 13g | Carbohydrates: 24g | Iron: 2mg

Sausage Green Bean Potato Casserole

Rebecca Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings This Sausage, Green Bean Potato Casserole is perfect on any… General Recipes Sausage Green Bean Potato Casserole European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 437 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 1½ pound sausage, kielbasa or smoked sausage, sliced ¼-inch thick
• 1 teaspoon garlic powder
• ¼ c water
• 2 pounds of baby creamer potatoes, washed, sliced in half
• ¼ c butter
• 2 15-ounce cans of green beans, drained
• ⅛ c vegetable oil
• 1 c onions, chopped
• 1 teaspoon pepper
• 1 teaspoon Slap Ya Mama® seasoning

Instructions

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

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

Place the creamer potatoes under running water to remove any dirt, then slice each into two. Put them inside a resealable bag together with oil, seasonings, red pepper flakes, and pepper. Seal the bag and shake it until everything is well incorporated.

Place a large frying pan on the stove and turn the heat to medium-high. Add water and sausage, then cook for a few minutes until brown. Let the sausage cool, then put it inside the bag as well.

In the same empty pan, add butter and allow it to melt.

Add the garlic and onions, then sauté for a few minutes until aromatic and soft.

Remove the pan from the heat and allow the veggies to cool.

Add the veggies inside the bag. Seal and shake it again until everything is well combined.

Transfer the mixture to the prepared baking dish and spread them evenly.

Cover the baking dish with foil, then place it in the preheated oven and bake the casserole for about 40 minutes or until done. Remove from the oven.

Serve right away. Enjoy!

Yield: 4 Servings

This is a complete meal that the whole family is going to love! You only need these basic ingredients and a skillet for this recipe! Try it for dinner, and prepare to be amazed! You don’t need to worry about leftovers because there won’t be any. Enjoy!

Ingredients:

½ c heavy cream (or half-and-half + 1 tbsp flour for a lighter version)

1 teaspoon onion powder

4 cloves garlic, minced

1 tbsp butter

Salt and lemon pepper (to taste)

⅔ c grated Parmesan cheese more for garnish

4 boneless, skinless chicken thighs thinly sliced

½ c chicken broth unsalted

10 ounces mushrooms

½ pound French green beans

1 tbsp olive oil

Directions:

Add the green beans and half a cup of water to an oven-proof dish.

Place the dish in the microwave and heat for about 10 minutes. Remove from the heat.

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

Sprinkle lemon pepper and salt over the chicken thighs to season. Place it in the hot skillet, then cook for a few minutes until all sides turn brown.

Add beans, mushrooms, onion powder, and garlic. Saute for about 5 minutes or until soft and aromatic.

Add the heavy cream and chicken broth, then stir everything until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.

Turn the heat down to low and simmer everything for a few minutes until the sauce becomes thick.

Stir in the Parmesan cheese and let it melt completely. Taste and add more seasonings if needed.

Top each serving with more Parmesan cheese.

Serve and enjoy!

Nutrition Facts:

Calories 406 | Calories from Fat 243 | Fat 27g42% | Saturated Fat 13g81% | Cholesterol 170mg57% | Sodium 507mg22% | Potassium 700mg20% | Carbohydrates 9g3% | Fiber 2g8% Sugar 3g3% | Protein 32g64% | Vitamin A 1090IU22% | Vitamin C 11.4mg14% | Calcium 241mg24% | Iron 2.1mg12%

One Skillet Chicken with Green Beans

Rebecca Yield: 4 Servings This is a complete meal that the whole family is going to love! You only need these basic ingredients and a skillet for this recipe! Try it… General Recipes One Skillet Chicken with Green Beans European Print This

Serves: 4

Nutrition facts: 406 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c heavy cream (or half-and-half + 1 tbsp flour for a lighter version)
• 1 teaspoon onion powder
• 4 cloves garlic, minced
• 1 tbsp butter
• Salt and lemon pepper (to taste)
• ⅔ c grated Parmesan cheese more for garnish
• 4 boneless, skinless chicken thighs thinly sliced
• ½ c chicken broth unsalted
• 10 ounces mushrooms
• ½ pound French green beans
• 1 tbsp olive oil

Instructions

Add the green beans and half a cup of water to an oven-proof dish.

Place the dish in the microwave and heat for about 10 minutes. Remove from the heat.

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

Sprinkle lemon pepper and salt over the chicken thighs to season. Place it in the hot skillet, then cook for a few minutes until all sides turn brown.

Add beans, mushrooms, onion powder, and garlic. Saute for about 5 minutes or until soft and aromatic.

Add the heavy cream and chicken broth, then stir everything until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.

Turn the heat down to low and simmer everything for a few minutes until the sauce becomes thick.

Stir in the Parmesan cheese and let it melt completely. Taste and add more seasonings if needed.

Top each serving with more Parmesan cheese.

Serve and enjoy!

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

If you haven’t decided on a recipe to try for today yet, then this one is the best option! This Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin will make your every meal extra special! This is an easy recipe you can try for a simple family dinner this weekend! Just imagine how a tenderloin wrapped in bacon would taste. Pretty awesome, right? Well, you just have to go ahead and try this recipe! 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:

6 bacon strips

2 tbsp brown sugar

1 1/2 lbs. pork tenderloin

1 tbsp grainy Dijon mustard

1 tbsp Cajun seasoning

3 tbsp apricot preserves

Directions:

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

Sprinkle the Cajun seasoning and brown sugar over the pork, then rub it until fully coated. Wrap it well with the slices of bacon.

Place an oven-proof skillet on the stove and turn the heat to medium. Add the tenderloin wrapped with bacon in it, then cook each side for about 10 minutes or until brown.

Remove the skillet from the stove, then move it into the preheated oven and bake the pork for about 15 minutes.

About 5 minutes before the cooking time ends, brush it with mustard and apricot reserves. Cook until done.

Remove the pork tenderloin from the oven and let it sit at room temperature for a few minutes.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Calories 361 | Fat 10.2g (Saturated 3.4g, Trans 0) | Cholesterol 135mg | Sodium 619mg | Carbs 15.2g (Fiber 0, Sugars 11.3g) | Protein 48.8g

Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings If you haven’t decided on a recipe to try for today yet,… General Recipes Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 361 calories 10.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 bacon strips
• 2 tbsp brown sugar
• 1 1/2 lbs. pork tenderloin
• 1 tbsp grainy Dijon mustard
• 1 tbsp Cajun seasoning
• 3 tbsp apricot preserves

Instructions

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

Sprinkle the Cajun seasoning and brown sugar over the pork, then rub it until fully coated. Wrap it well with the slices of bacon.

Place an oven-proof skillet on the stove and turn the heat to medium. Add the tenderloin wrapped with bacon in it, then cook each side for about 10 minutes or until brown.

Remove the skillet from the stove, then move it into the preheated oven and bake the pork for about 15 minutes.

About 5 minutes before the cooking time ends, brush it with mustard and apricot reserves. Cook until done.

Remove the pork tenderloin from the oven and let it sit at room temperature for a few minutes.

Serve and enjoy!

Notes

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

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 6 Servings

I am so excited to share this recipe with you today because I know that you are going to love it! This Stuffed Flank Steak is one of my comfort foods! It is loaded with incredible flavors! Ready in just an hour, you and your loved ones will surely have a great time with this! It requires simple ingredients and easy steps. This recipe can serve up to 6 people! Don’t wait another minute not knowing how awesome this dish is. Enjoy!

Ingredients:

2 c grated mozzarella cheese

1 10 oz. the package is frozen, chopped spinach, thawed and well-drained

1 2 lbs. flank steak, butterflied

1 tsp black pepper, separated

2 tbsp extra virgin olive oil

1 tsp salt, separated

1/2 c chopped sun-dried tomatoes

Directions:

Prepare the grill and preheat it to high.

Lay the butterflied steak onto a flat surface, then sprinkle salt and pepper on top. Rub it until fully coated.

Add the sun-dried tomatoes and spinach over the steak. Make sure to leave about a 2-inch border to the sides.

Roll the steak, then use kitchen twine to tie it. Make sure to leave a 1-inch space between each tie.

Brush olive oil all over the steak. Sprinkle salt and pepper all over the steak, then rub it well.

Place the Stuffed Flank Steak over the grill, then cook all sides for half an hour or until cooked to your preference.

Remove the Stuffed Flank Steak from the grill and let it rest for at least 10 minutes at room temperature before slicing it into even servings.

Serve and enjoy!

Notes:

Make sure to use a sharp knife to butterfly the steak. Place it onto a cutting board, then start by slicing through one side and moving your way to the other side.

Stuffed Flank Steak

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 6 Servings I am so excited to share this recipe with you today because… General Recipes Stuffed Flank Steak European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c grated mozzarella cheese
• 1 10 oz. the package is frozen, chopped spinach, thawed and well-drained
• 1 2 lbs. flank steak, butterflied
• 1 tsp black pepper, separated
• 2 tbsp extra virgin olive oil
• 1 tsp salt, separated
• 1/2 c chopped sun-dried tomatoes

Instructions

Prepare the grill and preheat it to high.

Lay the butterflied steak onto a flat surface, then sprinkle salt and pepper on top. Rub it until fully coated.

Add the sun-dried tomatoes and spinach over the steak. Make sure to leave about a 2-inch border to the sides.

Roll the steak, then use kitchen twine to tie it. Make sure to leave a 1-inch space between each tie.

Brush olive oil all over the steak. Sprinkle salt and pepper all over the steak, then rub it well.

Place the Stuffed Flank Steak over the grill, then cook all sides for half an hour or until cooked to your preference.

Remove the Stuffed Flank Steak from the grill and let it rest for at least 10 minutes at room temperature before slicing it into even servings.

Serve and enjoy!

Notes

Make sure to use a sharp knife to butterfly the steak. Place it onto a cutting board, then start by slicing through one side and moving your way to the other side.

Prep Time: 30 mins | Cook Time: 5 mins | Chill Time: 3 hrs 30 mins | Total Time: 4 hrs 5 mins | Yield: 8 Servings

Stuffed with incredible flavors, these Beef Pinwheels are set to take you on an awesome adventure of flavors! This recipe may seem like a lot of work, but I promise you that it is worth all the effort! Whether for a simple family dinner or a special occasion, these treats are perfect to serve. Enjoy!

Ingredients:

6 roasted bell peppers, cut open and patted dry

1 c shaved Parmesan cheese

1 teaspoon Himalayan salt

1 teaspoon finely chopped fresh thyme

2 c fresh baby spinach leaves

1 teaspoon freshly ground black pepper

2.2 pounds beef roast from the inside round

Directions:

Let the beef roast chill in the freezer for 25 minutes.

Slice the roast into 20 thin pieces. Pound each with a meat mallet to tenderize it.

Arrange 2 pieces of plastic film together onto a flat surface, then form them into one rectangle. Put the meat slices on top of the plastic overlappingly.

Sprinkle thyme, salt, and pepper over the meat to season.

Lay the bell peppers on top of the meat followed by the bell peppers. Top everything with shaved Parmesan cheese.

Roll the meat tightly and wrap it. Secure it with kitchen twine. Place it in the fridge to chill for at least 3 hours overnight.

Slice the roast into 8 even pieces.

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

Add the pinwheels into the hot skillet, then cook each side for about 3 minutes or until done. Transfer them onto a clean plate.

Serve and enjoy!

Nutrition Facts:

Serving: 1pinwheel, calories: 231kcal | carbohydrates: 2g | protein: 33g | fat: 10g | saturated fat: 4g | cholesterol: 86mg | sodium: 947mg | potassium: 519mg | fiber: 1g | sugar: 1g | vitamin a: 945iu | vitamin c: 15mg | calcium: 191mg | iron: 3mg

BEEF PINWHEELS

Rebecca Prep Time: 30 mins | Cook Time: 5 mins | Chill Time: 3 hrs 30 mins | Total Time: 4 hrs 5 mins | Yield: 8 Servings Stuffed with incredible… General Recipes BEEF PINWHEELS European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 231 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 roasted bell peppers, cut open and patted dry
• 1 c shaved Parmesan cheese
• 1 teaspoon Himalayan salt
• 1 teaspoon finely chopped fresh thyme
• 2 c fresh baby spinach leaves
• 1 teaspoon freshly ground black pepper
• 2.2 pounds beef roast from the inside round

Instructions

Let the beef roast chill in the freezer for 25 minutes.

Slice the roast into 20 thin pieces. Pound each with a meat mallet to tenderize it.

Arrange 2 pieces of plastic film together onto a flat surface, then form them into one rectangle. Put the meat slices on top of the plastic overlappingly.

Sprinkle thyme, salt, and pepper over the meat to season.

Lay the bell peppers on top of the meat followed by the bell peppers. Top everything with shaved Parmesan cheese.

Roll the meat tightly and wrap it. Secure it with kitchen twine. Place it in the fridge to chill for at least 3 hours overnight.

Slice the roast into 8 even pieces.

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

Add the pinwheels into the hot skillet, then cook each side for about 3 minutes or until done. Transfer them onto a clean plate.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

I can’t count how many times I made this Philly Cheesesteak Stromboli! I am very confident that you and your loved ones are going to love this! In less than an hour, you will surely enjoy these wonderful treats!

Ingredients:

1 (8 ounces) pkg shredded mozzarella cheese

1 teaspoon Italian seasoning

2 cloves garlic, minced

1 (8 ounces) bottle of Parmesan-peppercorn dressing, divided

1 green bell pepper, chopped

½ onion, chopped

1 (13.8 ounces) can of refrigerated pizza dough

½ teaspoon salt

1 teaspoon pepper

1 pound ground beef

Directions:

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

Apply cooking spray to a rimmed baking sheet.

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

Add the onion, garlic, and bell pepper to the skillet. Sauté the veggies for a few minutes until aromatic and soft. Remove and discard any accumulated fat. Add salt, pepper, and Italian seasoning to taste.

Roll out the dough to the prepared baking sheet. Press it to the bottom and sides.

Sprinkle 1 cup of cheese over the prepared dough.

Add the beef mixture over the cheese and spread it evenly. Make sure to cover the top entirely.

Sprinkle more cheese on top of the beef mixture, followed by a drizzle of ¼ cup of dressing.

Roll the dough and seal the sides by pressing them.

Lay it onto the prepared baking sheet. Make small shallow slices on top to put in layers.

Place the baking sheet in the preheated oven and bake the Stromboli for about 20 to 25 minutes or until it turns golden brown.

Remove the Stromboli from the oven and let it sit at room temperature for about 10 minutes. Slice it into even cuts.

Serve the Stromboli with the dressing. Enjoy!

Notes:

To Make the Side Dish:

Add 1 (12-oz) pkg classic salad, ½ cup balsamic vinaigrette, and ¼ cup grated Parmesan cheese into a large mixing bowl. Toss everything until well incorporated.

Philly Cheesesteak Stromboli

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins I can’t count how many times I made this Philly Cheesesteak Stromboli! I am very confident… General Recipes Philly Cheesesteak Stromboli European Print This

Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (8 ounces) pkg shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1 (8 ounces) bottle of Parmesan-peppercorn dressing, divided
• 1 green bell pepper, chopped
• ½ onion, chopped
• 1 (13.8 ounces) can of refrigerated pizza dough
• ½ teaspoon salt
• 1 teaspoon pepper
• 1 pound ground beef

Instructions

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

Apply cooking spray to a rimmed baking sheet.

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

Add the onion, garlic, and bell pepper to the skillet. Sauté the veggies for a few minutes until aromatic and soft. Remove and discard any accumulated fat. Add salt, pepper, and Italian seasoning to taste.

Roll out the dough to the prepared baking sheet. Press it to the bottom and sides.

Sprinkle 1 cup of cheese over the prepared dough.

Add the beef mixture over the cheese and spread it evenly. Make sure to cover the top entirely.

Sprinkle more cheese on top of the beef mixture, followed by a drizzle of ¼ cup of dressing.

Roll the dough and seal the sides by pressing them.

Lay it onto the prepared baking sheet. Make small shallow slices on top to put in layers.

Place the baking sheet in the preheated oven and bake the Stromboli for about 20 to 25 minutes or until it turns golden brown.

Remove the Stromboli from the oven and let it sit at room temperature for about 10 minutes. Slice it into even cuts.

Serve the Stromboli with the dressing. Enjoy!

Notes

To Make the Side Dish: Add 1 (12-oz) pkg classic salad, ½ cup balsamic vinaigrette, and ¼ cup grated Parmesan cheese into a large mixing bowl. Toss everything until well incorporated.

Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 12 Servings

All you need for this simple recipe are the basic ingredients! In just 1 hour and 20 minutes, this Olive, Bacon, and Cheese Bread is sure to make your day extra special! Try this recipe now!

Ingredients:

3 1/2 oz (100g) of bacon

7 oz (200g) city ham, already cooked — sold as “ready to serve”. Still, on the bone, it’s better! If you don’t want to bring back the whole ham at home, ask your butcher to slice it off for you.

5 fl ounces (15cl) of white wine

3 1/2 oz (100g) black olives

3 1/3 fl ounces (10cl) olive oil

4 Eggs

2 1/2 c (250g) all-purpose flour

3 1/2 oz (100g) green olives

1 tsp of baking powder (about 5g)

1/2 tsp salt

2 tbsp chopped parsley

5 oz (150g) grated swiss cheese or cheddar

1 large onion

Directions:

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

Apply cooking spray or brush butter to a 9×5-inch loaf pan.

Add eggs, salt, wine, and oil into a large mixing bowl. Whisk everything until well incorporated.

In another mixing bowl, add baking powder and flour. Whisk until well blended.

Transfer the flour mixture into the bowl with the egg mixture, then whisk until well combined.

Place a skillet on the stove and turn the heat to medium. Add bacon and cook for a few minutes until crisp.

Finely chop the onion, then add it to the skillet. Saute for a few minutes until soft.

Transfer the bacon and onion onto a clean plate lined with paper towels to drain excess grease.

Slice the ham, parsley, and olives into small pieces.

Add everything to the bowl with the egg mixture. Stir until well incorporated.

Transfer the mixture to the prepared loaf pan and spread it evenly.

Place the loaf pan in the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle.

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

Serve and enjoy!

Olive, Bacon, and Cheese Bread

Rebecca Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 12 Servings All you need for this simple recipe are the basic… General Recipes Olive, Bacon, and Cheese Bread European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 1/2 oz (100g) of bacon
• 7 oz (200g) city ham, already cooked — sold as “ready to serve”. Still, on the bone, it’s better! If you don’t want to bring back the whole ham at home, ask your butcher to slice it off for you.
• 5 fl ounces (15cl) of white wine
• 3 1/2 oz (100g) black olives
• 3 1/3 fl ounces (10cl) olive oil
• 4 Eggs
• 2 1/2 c (250g) all-purpose flour
• 3 1/2 oz (100g) green olives
• 1 tsp of baking powder (about 5g)
• 1/2 tsp salt
• 2 tbsp chopped parsley
• 5 oz (150g) grated swiss cheese or cheddar
• 1 large onion

Instructions

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

Apply cooking spray or brush butter to a 9x5-inch loaf pan.

Add eggs, salt, wine, and oil into a large mixing bowl. Whisk everything until well incorporated.

In another mixing bowl, add baking powder and flour. Whisk until well blended.

Transfer the flour mixture into the bowl with the egg mixture, then whisk until well combined.

Place a skillet on the stove and turn the heat to medium. Add bacon and cook for a few minutes until crisp.

Finely chop the onion, then add it to the skillet. Saute for a few minutes until soft.

Transfer the bacon and onion onto a clean plate lined with paper towels to drain excess grease.

Slice the ham, parsley, and olives into small pieces.

Add everything to the bowl with the egg mixture. Stir until well incorporated.

Transfer the mixture to the prepared loaf pan and spread it evenly.

Place the loaf pan in the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle.

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

Serve and enjoy!

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

This Mexican Shredded Beef is super easy to prepare and cook! You can either use a crockpot or an Instant Pot! Ready in just a couple of hours, this is surely worth all the time and effort. Enjoy!

Ingredients:

1 lime, juiced

2 tablespoons tomato paste

1/2 c beef broth

3.5-4 pounds chuck roast

Dry Rub Spices:

1/2 teaspoon cayenne pepper (optional, for added heat)

2 teaspoons cumin

1/2 tablespoon onion powder

1-2 teaspoon salt

2 teaspoons garlic powder

1 teaspoon ground black pepper

1/2 teaspoon paprika

2 tablespoons chili powder (I used McCormick brand)

Directions:

In a mixing bowl, add all the ingredients for the dry rub spices. Whisk everything until well incorporated.

In a separate mixing bowl, add tomato paste and beef broth. Stir until well blended.

Put the Chuck roast into the insert of your crockpot. Sprinkle the rub spices over and rub it until fully coated. Add the broth mixture on top.

Cover and seal the crockpot, then cook the roast for about 8 hours on a low setting.

Move the roast onto a clean plate, then with two forks, shred it into small pieces. Discard any excess fat.

Bring the shredded roast back into the pot together with lemon juice. Stir everything until well incorporated.

Serve right away. Enjoy!

Notes:

Instant Pot:

Repeat the process up until the step of the half cup of beef broth.

Press the “Manual” button and cook for about 90 minutes on a high setting.

Let the pressure release naturally, then transfer the roast onto a clean plate. Use two forks to shred it into small pieces. Discard any excess fat.

Put the shredded roast back into the Instant Pot together with lime juice. Stir everything until well combined.

Serve and enjoy!

I highly suggest cooking this for 8 hours in your slow cooker.

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

Nutrition Facts:

Serving: 0.5 cup | Calories: 214 kcal | Carbohydrates: 1g | Protein: 30.5g | Fat: 9.7g | Saturated Fat: 9.6g | Cholesterol: 94.1mg | Sodium: 546mg | Fiber: 0.5g | Sugar: 0.4g

MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE}

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Cups This Mexican Shredded Beef is super easy to prepare and… General Recipes MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE} European Print This

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

Nutrition facts: 214 calories 9.7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lime, juiced
• 2 tablespoons tomato paste
• 1/2 c beef broth
• 3.5-4 pounds chuck roast
• Dry Rub Spices:
• 1/2 teaspoon cayenne pepper (optional, for added heat)
• 2 teaspoons cumin
• 1/2 tablespoon onion powder
• 1-2 teaspoon salt
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 2 tablespoons chili powder (I used McCormick brand)

Instructions

In a mixing bowl, add all the ingredients for the dry rub spices. Whisk everything until well incorporated.

In a separate mixing bowl, add tomato paste and beef broth. Stir until well blended.

Put the Chuck roast into the insert of your crockpot. Sprinkle the rub spices over and rub it until fully coated. Add the broth mixture on top.

Cover and seal the crockpot, then cook the roast for about 8 hours on a low setting.

Move the roast onto a clean plate, then with two forks, shred it into small pieces. Discard any excess fat.

Bring the shredded roast back into the pot together with lemon juice. Stir everything until well incorporated.

Serve right away. Enjoy!

Notes

Instant Pot: Repeat the process up until the step of the half cup of beef broth. Press the "Manual" button and cook for about 90 minutes on a high setting. Let the pressure release naturally, then transfer the roast onto a clean plate. Use two forks to shred it into small pieces. Discard any excess fat. Put the shredded roast back into the Instant Pot together with lime juice. Stir everything until well combined. Serve and enjoy! I highly suggest cooking this for 8 hours in your slow cooker. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.