General Recipes

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings

In just 20 minutes of preparation and cooking time, this Easy Garlic Chicken is ready to be devoured! The combination of all the ingredients is perfect! The garlic sauce is my favorite. It made the chicken more delicious! Try this recipe now and just follow these easy steps for they will guide you to perfection. Try not to eat them all in one sitting. Enjoy!

Ingredients:

1-pound boneless, skinless chicken breasts

1/8 tsp red pepper flakes * optional

1 tbsp butter

1/4 tsp pepper

2 cloves garlic * minced

1/4 tsp dried thyme

1 tsp brown sugar

1/2 tsp salt

1 tbsp lemon juice

1 tbsp extra virgin olive oil

Directions:

In a mixing bowl, add garlic, olive oil, dried thyme, lemon juice, brown sugar, and red pepper flakes. Whisk everything until well incorporated.

Use paper towels to pat dry the chicken breasts. Sprinkle salt and pepper on top, then toss to coat.

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

Add the chicken breasts into the hot skillet, then sear for 4 minutes on one side. Flip and brush the top with the garlic mixture.

Turn the heat down to medium, then cook for 10 minutes. Dish out!

Serve and enjoy!

Notes:

Feel free to use chicken thighs if you prefer.

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.

I highly recommend serving this over rice or pasta.

Feel free to make this dish keto-friendly. I suggest using Swerve instead of sugar.

Nutrition Facts:

Serving: 1serving | Calories: 192 kcal | Carbohydrates: 1g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 424mg | Potassium: 419mg | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 3.3mg | Calcium: 8mg | Iron: 0.5mg

Easy Garlic Chicken

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings In just 20 minutes of preparation and cooking time, this Easy Garlic… General Recipes Easy Garlic Chicken European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 192 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-pound boneless, skinless chicken breasts
• 1/8 tsp red pepper flakes * optional
• 1 tbsp butter
• 1/4 tsp pepper
• 2 cloves garlic * minced
• 1/4 tsp dried thyme
• 1 tsp brown sugar
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil

Instructions

In a mixing bowl, add garlic, olive oil, dried thyme, lemon juice, brown sugar, and red pepper flakes. Whisk everything until well incorporated.

Use paper towels to pat dry the chicken breasts. Sprinkle salt and pepper on top, then toss to coat.

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

Add the chicken breasts into the hot skillet, then sear for 4 minutes on one side. Flip and brush the top with the garlic mixture.

Turn the heat down to medium, then cook for 10 minutes. Dish out!

Serve and enjoy!

Notes

Feel free to use chicken thighs if you prefer. 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. I highly recommend serving this over rice or pasta. Feel free to make this dish keto-friendly. I suggest using Swerve instead of sugar.

Total Time: 1 hr 40 mins | Yield: 6 to 8 Servings

The best indeed! This is the best recipe for roasted potatoes. I’m telling you, you are going to love it! This recipe can yield up to 8 servings and is ready in less than 2 hours. Enjoy!

Ingredients:

Freshly ground black pepper

A small handful of fresh parsley leaves, minced

3 medium cloves garlic, minced

1/2 tsp (4g) baking soda

5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat

Kosher salt

A small handful of picking fresh rosemary leaves, finely chopped

4 lbs. (about 2 kg) of russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

Directions:

Put the oven rack in the middle of the oven, then preheat it to 450 degrees F or 225 degrees C.

Place a large pot with 2 liters of water on the stove and turn the heat to high. Allow the water to boil.

Add the potatoes, baking soda, and 2 tbsp of kosher salt to the boiling water. Cook for 10 minutes or until fork tender.

Place a pan on the stove, then add olive oil, black pepper, rosemary, garlic, and fat. Stir everything until well blended. Turn the heat to medium and cook the mixture for about 3 minutes.

Strain the oil right away into a large mixing bowl. Set aside the garlic and rosemary individually.

Drain the potatoes and let them cool for about a minute.

Add the potatoes into the bowl with the strained oil followed by salt and pepper. Toss the potatoes to coat. Transfer them onto a large baking sheet. Bake them for 20 minutes. Flip and bake the other side for 20 more minutes.

Transfer the baked potatoes into a serving bowl followed by rosemary and garlic. Garnish with freshly chopped parsley.

Serve and enjoy!

Nutrition Facts:

Calories 289 | Total Fat 9g 11% | Saturated Fat 1g 6% | Cholesterol 0mg 0% | Sodium 977mg 42% | Total Carbohydrate 49g 18% | Dietary Fiber 5g 18% | Total Sugars 3g | Protein 6g | Vitamin C 23mg 117% | Calcium 40mg 3% | Iron 3mg 15% | Potassium 1229mg 26%

The Best Roast Potatoes Ever

Rebecca Total Time: 1 hr 40 mins | Yield: 6 to 8 Servings The best indeed! This is the best recipe for roasted potatoes. I’m telling you, you are going to… General Recipes The Best Roast Potatoes Ever European Print This

Serves: 6-8

Nutrition facts: 289 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Freshly ground black pepper
• A small handful of fresh parsley leaves, minced
• 3 medium cloves garlic, minced
• 1/2 tsp (4g) baking soda
• 5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
• Kosher salt
• A small handful of picking fresh rosemary leaves, finely chopped
• 4 lbs. (about 2 kg) of russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

Instructions

Put the oven rack in the middle of the oven, then preheat it to 450 degrees F or 225 degrees C.

Place a large pot with 2 liters of water on the stove and turn the heat to high. Allow the water to boil.

Add the potatoes, baking soda, and 2 tbsp of kosher salt to the boiling water. Cook for 10 minutes or until fork tender.

Place a pan on the stove, then add olive oil, black pepper, rosemary, garlic, and fat. Stir everything until well blended. Turn the heat to medium and cook the mixture for about 3 minutes.

Strain the oil right away into a large mixing bowl. Set aside the garlic and rosemary individually.

Drain the potatoes and let them cool for about a minute.

Add the potatoes into the bowl with the strained oil followed by salt and pepper. Toss the potatoes to coat. Transfer them onto a large baking sheet. Bake them for 20 minutes. Flip and bake the other side for 20 more minutes.

Transfer the baked potatoes into a serving bowl followed by rosemary and garlic. Garnish with freshly chopped parsley.

Serve and enjoy!

Yield: 4 Servings

This heartwarming soup is perfect for a simple dinner with your loved ones! You can enjoy this in less than an hour!

Ingredients:

SOUP:

4 medium ears of fresh corn

2 tbsp olive oil

2 cloves garlic, crushed

1 (14 1/2-oz) can of diced tomatoes, undrained

2 bay leaves

Black pepper, freshly ground

2 tbsp fresh parsley, minced

2 tsp peppercorns

2 lbs. Red King crab, legs and claws, meat separated from the shells, all bits of shell and cartilage removed, shells reserved

4 sprigs of fresh parsley

1 roasted red bell pepper, coarsely chopped

2 to 4 tbsp lemon juice, fresh squeezed, to taste

2 quarts water

1 c shallots, chopped

2 tbsp tomato paste

2 stalks of celery, coarsely chopped

2 tsp fresh thyme, minced, divided

3/4 tsp salt, or to taste

1 onion, coarsely chopped

4 sprigs of fresh thyme

1/3 c dry sherry

Salt, to taste

Directions:

Place a large pot on the stove, then add the crab shells and the rest of the ingredients for the stock. Stir everything until well blended. Turn the heat to high and let the mixture boil.

Bring the heat down to low, then simmer the mixture for an hour. Strain the stock.

Scrape the kernels and put them into a large bowl.

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

Add the shallots, then sauté for a few minutes until soft. Add 1 1/2 tsp of thyme and tomato paste. Stir and cook for about 3 minutes to remove the raw taste of the paste.

Stir in the dry sherry until well incorporated. Deglaze the pot by scraping the bottom to get the browned bits.

Stir in the crab stock and water until well incorporated. Simmer everything for about 10 minutes.

Puree the soup with an immersion blender. Season with salt and pepper to taste, then simmer for another 4 minutes. Stir in the rest of the ingredients.

Serve hot. Enjoy!

Crab & Sweet Corn Soup

Rebecca Yield: 4 Servings This heartwarming soup is perfect for a simple dinner with your loved ones! You can enjoy this in less than an hour! Ingredients: SOUP: 4 medium ears… General Recipes Crab & Sweet Corn Soup European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• SOUP:
• 4 medium ears of fresh corn
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 (14 1/2-oz) can of diced tomatoes, undrained
• 2 bay leaves
• Black pepper, freshly ground
• 2 tbsp fresh parsley, minced
• 2 tsp peppercorns
• 2 lbs. Red King crab, legs and claws, meat separated from the shells, all bits of shell and cartilage removed, shells reserved
• 4 sprigs of fresh parsley
• 1 roasted red bell pepper, coarsely chopped
• 2 to 4 tbsp lemon juice, fresh squeezed, to taste
• 2 quarts water
• 1 c shallots, chopped
• 2 tbsp tomato paste
• 2 stalks of celery, coarsely chopped
• 2 tsp fresh thyme, minced, divided
• 3/4 tsp salt, or to taste
• 1 onion, coarsely chopped
• 4 sprigs of fresh thyme
• 1/3 c dry sherry
• Salt, to taste

Instructions

Place a large pot on the stove, then add the crab shells and the rest of the ingredients for the stock. Stir everything until well blended. Turn the heat to high and let the mixture boil.

Bring the heat down to low, then simmer the mixture for an hour. Strain the stock.

Scrape the kernels and put them into a large bowl.

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

Add the shallots, then sauté for a few minutes until soft. Add 1 1/2 tsp of thyme and tomato paste. Stir and cook for about 3 minutes to remove the raw taste of the paste.

Stir in the dry sherry until well incorporated. Deglaze the pot by scraping the bottom to get the browned bits.

Stir in the crab stock and water until well incorporated. Simmer everything for about 10 minutes.

Puree the soup with an immersion blender. Season with salt and pepper to taste, then simmer for another 4 minutes. Stir in the rest of the ingredients.

Serve hot. Enjoy!

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 10 to 12 Servings

This Turmeric Cake with Blood Oranges is insanely delicious! I was so impressed by it the first time. I fell in love with it instantly. I’m sure you will too! Try this recipe and taste perfection yourself. Enjoy!

Ingredients:

1½ c all-purpose flour

1 tsp baking powder

2 to 3 blood oranges

1 tsp pure vanilla extract

¼ c low or full-fat milk

½ tsp sea salt

2 tbsp fresh turmeric, freshly grated

4 large Eggs

1 c plus 1 tbsp unsalted butter, divided

1 c granulated sugar

1 tsp ground cardamom

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F. Place the rack in the middle of the oven.

Brush the inside of a 9-inch cake pan with butter. Melt the rest for later use.

Remove about 1/2-inch from the top and bottom of each orange. Remove the skin by slicing through each orange.

When you remove the skin of the orange, horizontally slice each into round pieces.

Arrange the slices to the bottom of the prepared cake pan. Make sure to leave a small space between each slice.

Place a saucepan on the stove and turn the heat to medium-high. Add the freshly grated turmeric and milk. Stir until well blended and simmer for a few minutes. Remove from the heat.

Add flour, salt, cardamom, and baking powder into a large bowl. Whisk everything until well incorporated.

Add vanilla, sugar, and eggs into a separate mixing bowl. Whisk to combine.

Strain the turmeric mixture.

Create a small well in the middle of the flour mixture, then add the egg mixture to it. Mix until well incorporated.

Transfer the batter to the prepared baking sheet over the orange slices. Bake for 30 minutes or until done.

Remove the cake from the oven and let it rest for at least 10 minutes at room temperature.

Serve and enjoy!

Turmeric Cake with Blood Oranges

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 10 to 12 Servings This Turmeric Cake with Blood Oranges is insanely delicious! I… General Recipes Turmeric Cake with Blood Oranges European Print This

Serves: 10-12 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1½ c all-purpose flour
• 1 tsp baking powder
• 2 to 3 blood oranges
• 1 tsp pure vanilla extract
• ¼ c low or full-fat milk
• ½ tsp sea salt
• 2 tbsp fresh turmeric, freshly grated
• 4 large Eggs
• 1 c plus 1 tbsp unsalted butter, divided
• 1 c granulated sugar
• 1 tsp ground cardamom

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F. Place the rack in the middle of the oven.

Brush the inside of a 9-inch cake pan with butter. Melt the rest for later use.

Remove about 1/2-inch from the top and bottom of each orange. Remove the skin by slicing through each orange.

When you remove the skin of the orange, horizontally slice each into round pieces.

Arrange the slices to the bottom of the prepared cake pan. Make sure to leave a small space between each slice.

Place a saucepan on the stove and turn the heat to medium-high. Add the freshly grated turmeric and milk. Stir until well blended and simmer for a few minutes. Remove from the heat.

Add flour, salt, cardamom, and baking powder into a large bowl. Whisk everything until well incorporated.

Add vanilla, sugar, and eggs into a separate mixing bowl. Whisk to combine.

Strain the turmeric mixture.

Create a small well in the middle of the flour mixture, then add the egg mixture to it. Mix until well incorporated.

Transfer the batter to the prepared baking sheet over the orange slices. Bake for 30 minutes or until done.

Remove the cake from the oven and let it rest for at least 10 minutes at room temperature.

Serve and enjoy!

Prep Time: 25 mins | Cook Time: 55 mins | Total Time: 1 hr 20 mins | Yield: 12 Servings

I am so excited to share this recipe with you today because I know that you are going to love it! This Creamy Spinach and Mushroom Lasagna are one of my favorites! Enjoy lasagna like never before!

Ingredients:

3 c shredded mozzarella cheese, divided

¾ c freshly grated Parmesan, divided

2 tbsp chopped fresh parsley leaves

2 10 oz. packages of frozen chopped spinach, thawed and drained

1 15 oz. package of whole milk ricotta

9 lasagna noodles

FOR THE SAUCE

1 onion, diced

¼ c all-purpose flour

¼ c unsalted butter

Kosher salt and freshly ground black pepper, to taste

½ tsp dried oregano

1 tsp dried basil

2 cloves garlic, minced

3 c milk, at room temperature

A pinch of nutmeg

1 lb. cremini mushrooms, thinly sliced

Directions:

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

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

Add the onion, garlic, and mushrooms. Sauté for a few minutes until soft and aromatic.

Sprinkle the flour on top, then whisk and cook for a minute to remove the raw taste.

Add the milk slowly and whisk continuously until well blended. Simmer for 3 minutes or until the texture becomes thick.

Add nutmeg, oregano, and basil. Stir until well incorporated. Stir in salt and pepper to season.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the noodles and cook for a few minutes until al dente.

Add 1 cup of the mushroom sauce into a 9×13-inch baking dish and spread it evenly.

Add 3 lasagna noodles over the mushroom sauce, followed by 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Repeat the layers one more time.

Bake for about 35 to 45 minutes and broil for 2 minutes or until the top turns golden brown.

Remove the lasagna from the oven and allow it to cool for at least 15 minutes before serving.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

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

CREAMY SPINACH AND MUSHROOM LASAGNA

Rebecca Prep Time: 25 mins | Cook Time: 55 mins | Total Time: 1 hr 20 mins | Yield: 12 Servings I am so excited to share this recipe with you… General Recipes CREAMY SPINACH AND MUSHROOM LASAGNA European Print This

Serves: 12 Prep Time: 25 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c shredded mozzarella cheese, divided
• ¾ c freshly grated Parmesan, divided
• 2 tbsp chopped fresh parsley leaves
• 2 10 oz. packages of frozen chopped spinach, thawed and drained
• 1 15 oz. package of whole milk ricotta
• 9 lasagna noodles
• FOR THE SAUCE
• 1 onion, diced
• ¼ c all-purpose flour
• ¼ c unsalted butter
• Kosher salt and freshly ground black pepper, to taste
• ½ tsp dried oregano
• 1 tsp dried basil
• 2 cloves garlic, minced
• 3 c milk, at room temperature
• A pinch of nutmeg
• 1 lb. cremini mushrooms, thinly sliced

Instructions

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

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

Add the onion, garlic, and mushrooms. Sauté for a few minutes until soft and aromatic.

Sprinkle the flour on top, then whisk and cook for a minute to remove the raw taste.

Add the milk slowly and whisk continuously until well blended. Simmer for 3 minutes or until the texture becomes thick.

Add nutmeg, oregano, and basil. Stir until well incorporated. Stir in salt and pepper to season.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the noodles and cook for a few minutes until al dente.

Add 1 cup of the mushroom sauce into a 9x13-inch baking dish and spread it evenly.

Add 3 lasagna noodles over the mushroom sauce, followed by 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Repeat the layers one more time.

Bake for about 35 to 45 minutes and broil for 2 minutes or until the top turns golden brown.

Remove the lasagna from the oven and allow it to cool for at least 15 minutes before serving.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes

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

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings

This Mushroom, Spinach Frittata Recipe is super easy to make! In just 20 minutes, this treat is ready for serving! It is loaded with delicious and healthy ingredients! Try this recipe now!

Ingredients:

6 large eggs

3/4 c Shredded Cheese Blend (mozzarella, Monterey jack, cheddar), – divided

12 oz. Cremini Mushrooms, (sliced)

A pinch of salt and pepper

2 c Baby Spinach, (packed)

4 tbsp Avocado Oil, (divided)

Directions:

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

Place a cast-iron skillet on the stove and turn the heat to medium-high. Add 3 tablespoons of oil and allow it to become hot.

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

Add the spinach, then cook for about a minute or until wilted. Transfer the sauteed veggies onto a clean plate.

In the same skillet over medium heat, add 1 tablespoon of oil and allow it to become hot.

In a mixing bowl, add 1/2 cup of cheese, salt, pepper, and eggs. Whisk until well incorporated. Pour the mixture into the hot skillet and spread it evenly.

Immediately add the sauteed veggies over the eggs. Cook all sides for about 3 minutes.

Remove the skillet from the heat, then scatter the rest of the cheese on top.

Place the skillet in the preheated oven and bake the Mushroom, Spinach Frittata for about 5 minutes or until done. Broil for 2 more minutes or until the cheese turns golden brown.

Remove the Mushroom, Spinach Frittata from the oven and let it rest for a few minutes at room temperature. Slice into even servings.

Garnish each serving with freshly chopped parsley, salt, and pepper.

Serve and enjoy!

Nutrition Facts:

Calories235 | Total Fat19g | Saturated Fat6g | Trans Fat0g | Unsaturated Fat12g | Cholesterol204mg | Sodium158mg | Carbohydrates3g | Fiber1g | Sugar1g | Protein12g

Mushroom Spinach Frittata Recipe

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings This Mushroom, Spinach Frittata Recipe is super easy to make! In just… General Recipes Mushroom Spinach Frittata Recipe European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 235 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 large eggs
• 3/4 c Shredded Cheese Blend (mozzarella, Monterey jack, cheddar), - divided
• 12 oz. Cremini Mushrooms, (sliced)
• A pinch of salt and pepper
• 2 c Baby Spinach, (packed)
• 4 tbsp Avocado Oil, (divided)

Instructions

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

Place a cast-iron skillet on the stove and turn the heat to medium-high. Add 3 tablespoons of oil and allow it to become hot.

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

Add the spinach, then cook for about a minute or until wilted. Transfer the sauteed veggies onto a clean plate.

In the same skillet over medium heat, add 1 tablespoon of oil and allow it to become hot.

In a mixing bowl, add 1/2 cup of cheese, salt, pepper, and eggs. Whisk until well incorporated. Pour the mixture into the hot skillet and spread it evenly.

Immediately add the sauteed veggies over the eggs. Cook all sides for about 3 minutes.

Remove the skillet from the heat, then scatter the rest of the cheese on top.

Place the skillet in the preheated oven and bake the Mushroom, Spinach Frittata for about 5 minutes or until done. Broil for 2 more minutes or until the cheese turns golden brown.

Remove the Mushroom, Spinach Frittata from the oven and let it rest for a few minutes at room temperature. Slice into even servings.

Garnish each serving with freshly chopped parsley, salt, and pepper.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 5 Servings

These heavenly treats are packed with rice, salsa, meat, and veggies! They are a complete meal that the whole family is going to love! In just an hour, you can enjoy these Turkey Stuffed Peppers!

Ingredients:

2 c cooked brown rice

1/4 c spinach, frozen, thawed, drained, and squeeze (or ½ c fresh chopped)

2 c shredded mozzarella cheese

5 bell peppers, halved, core in but seeds removed

1/2 tsp chili powder

1 1/2 c mild tomato salsa

1/4 tsp black pepper

1/4 c water

1-pound ground turkey

1/2 tsp salt

Directions:

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

Add the ground turkey, pepper, salt, and chili powder. Cook for a few minutes until crumbly and brown.

Transfer the browned turkey into a mixing bowl together with spinach, 1 cup cheese, rice, and salsa. Stir everything until well incorporated.

Lay the pepper halves into a 9×13-inch baking dish and arrange them in a single layer.

Stuff each pepper with the filling and top with cheese. Add a bit of water to the bottom of the pan.

Apply cooking spray on a sheet of aluminum foil. Cover the stuffed peppers with it.

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

Place the baking pan in the preheated oven and bake the Turkey Stuffed Peppers for about 30 to 40 minutes or until done.

Remove the foil cover, then bake for 10 more minutes or until the cheese turns golden brown.

Remove the Turkey Stuffed Peppers from the oven and let them rest for a few minutes before serving.

Serve and enjoy!

Nutrition Facts:

Calories: 384cal | Carbohydrates: 31g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 1119mg | Potassium: 845mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4625IU | Vitamin C: 153.9mg | Calcium: 269mg | Iron: 2.2mg

Turkey Stuffed Peppers

Rebecca Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 5 Servings These heavenly treats are packed with rice, salsa, meat, and… General Recipes Turkey Stuffed Peppers European Print This

Serves: 5 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 384 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c cooked brown rice
• 1/4 c spinach, frozen, thawed, drained, and squeeze (or ½ c fresh chopped)
• 2 c shredded mozzarella cheese
• 5 bell peppers, halved, core in but seeds removed
• 1/2 tsp chili powder
• 1 1/2 c mild tomato salsa
• 1/4 tsp black pepper
• 1/4 c water
• 1-pound ground turkey
• 1/2 tsp salt

Instructions

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

Add the ground turkey, pepper, salt, and chili powder. Cook for a few minutes until crumbly and brown.

Transfer the browned turkey into a mixing bowl together with spinach, 1 cup cheese, rice, and salsa. Stir everything until well incorporated.

Lay the pepper halves into a 9x13-inch baking dish and arrange them in a single layer.

Stuff each pepper with the filling and top with cheese. Add a bit of water to the bottom of the pan.

Apply cooking spray on a sheet of aluminum foil. Cover the stuffed peppers with it.

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

Place the baking pan in the preheated oven and bake the Turkey Stuffed Peppers for about 30 to 40 minutes or until done.

Remove the foil cover, then bake for 10 more minutes or until the cheese turns golden brown.

Remove the Turkey Stuffed Peppers from the oven and let them rest for a few minutes before serving.

Serve and enjoy!

Yield: 6 Servings

Pasta and meatballs in one dish! This Swedish Meatball Pasta Bake is just pure perfection! Ready in just about an hour, this recipe is surely a must-try!

Ingredients for the Meatballs:

1/4 tsp nutmeg

3 cloves of garlic, minced

1 lb. ground pork

2/3 c milk

1/2 tsp pepper

1 lb. ground beef (I used 85/15.)

4 tbsp butter

1 and 1/4 c plain panko breadcrumbs

3 tbsp oil

2 tsp salt

1/2 tsp ground allspice

2 Eggs

2/3 c yellow onion, finely chopped

Ingredients for the Pasta:

2 c shell pasta

Ingredients for the Sauce:

4 c beef broth (I used low sodium, equivalent to a 32 oz. box.)

1/2 c water

6 tbsp butter

1/2 tsp black pepper

3 tbsp fresh parsley, finely chopped

1/4 c plus 3 tbsp all-purpose flour

1/2 c heavy cream

1 tbsp salt

1 tbsp Worcestershire sauce

Directions for the Meatballs:

In a large mixing bowl, add the Panko bread crumbs.

Place a skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onion, nutmeg, salt, allspice, and pepper. Stir and cook for 5 minutes or until the onion is soft.

Stir in the minced garlic and sauté for about 2 minutes or just until aromatic.

Reduce the heat to low, then stir in the milk until well blended. Let the mixture simmer. Transfer the mixture into the bowl with the breadcrumbs and stir to combine. Let it cool.

Beat in eggs into another mixing bowl. Stir in the onion mixture, ground beef, and ground pork until well incorporated.

Make 30 meatballs out of the mixture and place them in the fridge to chill for about half an hour.

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

Put the meatballs into the hot skillet and cook all sides for 15 minutes or until they turn brown. Move them into a baking dish. Repeat the process with the rest of the meatballs.

Refer to the directions provided on the package of the noodles on how to cook them. Lay them into a 9×13-inch baking dish.

To Assemble:

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

Transfer the meatballs to the baking dish on top of the cooked noodles.

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

Whisk in the flour and cook for 2 minutes to remove the raw taste.

Add salt, pepper, beef broth, Worcestershire sauce, and water. Stir until well blended and simmer for a few minutes.

Turn the heat down to low, then stir in the heavy cream and parsley. Cook for 10 more minutes or until the texture becomes thick.

Add the sauce on top of the meatballs and spread it evenly.

Place the baking dish in the preheated oven and bake the Swedish Meatball Pasta for about 30 minutes or until done.

Remove from the oven.

Serve and enjoy!

Swedish Meatball Pasta Bake Recipe

Rebecca Yield: 6 Servings Pasta and meatballs in one dish! This Swedish Meatball Pasta Bake is just pure perfection! Ready in just about an hour, this recipe is surely a must-try!… General Recipes Swedish Meatball Pasta Bake Recipe European Print This

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Ingredients for the Meatballs:
• 1/4 tsp nutmeg
• 3 cloves of garlic, minced
• 1 lb. ground pork
• 2/3 c milk
• 1/2 tsp pepper
• 1 lb. ground beef (I used 85/15.)
• 4 tbsp butter
• 1 and 1/4 c plain panko breadcrumbs
• 3 tbsp oil
• 2 tsp salt
• 1/2 tsp ground allspice
• 2 Eggs
• 2/3 c yellow onion, finely chopped
• Ingredients for the Pasta:
• 2 c shell pasta
• Ingredients for the Sauce:
• 4 c beef broth (I used low sodium, equivalent to a 32 oz. box.)
• 1/2 c water
• 6 tbsp butter
• 1/2 tsp black pepper
• 3 tbsp fresh parsley, finely chopped
• 1/4 c plus 3 tbsp all-purpose flour
• 1/2 c heavy cream
• 1 tbsp salt
• 1 tbsp Worcestershire sauce

Instructions

In a large mixing bowl, add the Panko bread crumbs.

Place a skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onion, nutmeg, salt, allspice, and pepper. Stir and cook for 5 minutes or until the onion is soft.

Stir in the minced garlic and sauté for about 2 minutes or just until aromatic.

Reduce the heat to low, then stir in the milk until well blended. Let the mixture simmer. Transfer the mixture into the bowl with the breadcrumbs and stir to combine. Let it cool.

Beat in eggs into another mixing bowl. Stir in the onion mixture, ground beef, and ground pork until well incorporated.

Make 30 meatballs out of the mixture and place them in the fridge to chill for about half an hour.

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

Put the meatballs into the hot skillet and cook all sides for 15 minutes or until they turn brown. Move them into a baking dish. Repeat the process with the rest of the meatballs.

Refer to the directions provided on the package of the noodles on how to cook them. Lay them into a 9x13-inch baking dish.

To Assemble:

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

Transfer the meatballs to the baking dish on top of the cooked noodles.

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

Whisk in the flour and cook for 2 minutes to remove the raw taste.

Add salt, pepper, beef broth, Worcestershire sauce, and water. Stir until well blended and simmer for a few minutes.

Turn the heat down to low, then stir in the heavy cream and parsley. Cook for 10 more minutes or until the texture becomes thick.

Add the sauce on top of the meatballs and spread it evenly.

Place the baking dish in the preheated oven and bake the Swedish Meatball Pasta for about 30 minutes or until done.

Remove from the oven.

Serve and enjoy!

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 6 Servings

Loaded with incredible flavors, these Vegan Lasagna Roll-Ups are going to be a sure hit! You will be amazed by how these plant-based treats could satisfy all your cravings! Ready in less than an hour. Try this recipe now!

Ingredients:

1 2/3 c (400 grams) hummuses

1/2 tablespoon soy sauce (gluten-free if needed)

1 small can of mushrooms, sliced

1/2 tablespoon oil

6-8 lasagna noodles (regular or gluten-free)

3.5 ounces (100 grams) of fresh spinach

1 onion, diced

7 ounces (200 grams) of vegan cheese

1 1/2 c (360 grams) marinara sauce

Salt and black pepper to taste

3 garlic cloves, minced

A few tablespoons of lemon juice (optional)

1/2 teaspoon cumin (optional)

1/2 teaspoon paprika (optional)

Directions:

Refer to the directions provided on the package of the noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.

Add half a cup of marinara sauce into a baking dish and spread it evenly. Make sure to cover the bottom.

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

Add the garlic, mushrooms, and onion. Sauté for a few minutes until aromatic and soft.

Stir in the spinach and soy sauce, then cook until wilted. Remove from the heat. Stir in the hummus until well blended.

Taste and add more seasonings if needed.

Prepare the oven and preheat it to 180 degrees C or 360 degrees F.

Spread about 1/4 cup of the hummus mixture over each cooked noodle, then roll it up. Put it into the prepared baking dish.

Repeat the process with the rest of the ingredients.

Add the rest of the marinara sauce on top of the roll-ups and spread it evenly.

Place the baking dish in the preheated oven and bake the roll-ups for about 20 to 25 minutes or until done.

Remove from the oven and sprinkle Vegan Parmesan Cheese on top to garnish.

Serve and enjoy!

Note:

Feel free to use tomato sauce in exchange for marinara sauce.

Nutrition Facts:

Fat11g17% | Carbohydrates 40g13% | Fiber6g24% | Sugar8g9% | Protein9g18%

Vegan Lasagna Roll-Ups

Rebecca Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 6 Servings Loaded with incredible flavors, these Vegan Lasagna Roll-Ups are going to be… General Recipes Vegan Lasagna Roll-Ups European Print This

Serves: 6 Prep Time: 25 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 2/3 c (400 grams) hummuses
• 1/2 tablespoon soy sauce (gluten-free if needed)
• 1 small can of mushrooms, sliced
• 1/2 tablespoon oil
• 6-8 lasagna noodles (regular or gluten-free)
• 3.5 ounces (100 grams) of fresh spinach
• 1 onion, diced
• 7 ounces (200 grams) of vegan cheese
• 1 1/2 c (360 grams) marinara sauce
• Salt and black pepper to taste
• 3 garlic cloves, minced
• A few tablespoons of lemon juice (optional)
• 1/2 teaspoon cumin (optional)
• 1/2 teaspoon paprika (optional)

Instructions

Refer to the directions provided on the package of the noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.

Add half a cup of marinara sauce into a baking dish and spread it evenly. Make sure to cover the bottom.

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

Add the garlic, mushrooms, and onion. Sauté for a few minutes until aromatic and soft.

Stir in the spinach and soy sauce, then cook until wilted. Remove from the heat. Stir in the hummus until well blended.

Taste and add more seasonings if needed.

Prepare the oven and preheat it to 180 degrees C or 360 degrees F.

Spread about 1/4 cup of the hummus mixture over each cooked noodle, then roll it up. Put it into the prepared baking dish.

Repeat the process with the rest of the ingredients.

Add the rest of the marinara sauce on top of the roll-ups and spread it evenly.

Place the baking dish in the preheated oven and bake the roll-ups for about 20 to 25 minutes or until done.

Remove from the oven and sprinkle Vegan Parmesan Cheese on top to garnish.

Serve and enjoy!

Notes

Feel free to use tomato sauce in exchange for marinara sauce.

Prep Time: 35 mins | Cook Time: 20 mins | Total Time: 55 mins | Yield: 4 Servings

I can’t count how many times I made this Copycat Longhorn Parmesan Crusted Chicken! This is perfect for a simple dinner with your loved ones! In less than an hour, you can enjoy this!

Ingredients:

Salt/Pepper, to taste

3 tbsp vegetable oil

4 skinless/boneless chicken breasts

Marinade (Shortcut- Use Italian Salad Dressing):

1 tbsp minced garlic

1 tsp lemon juice

1 tsp distilled white vinegar

2 tbsp Worcestershire sauce

1/2 tsp pepper

1/3 c ranch dressing

1/3 c olive oil

Parmesan Crust:

6 tbsp Buttermilk Ranch salad dressing, regular Ranch is fine as well

1/2 c Parmesan cheese, chopped into bits

1/2 c Provolone cheese, chopped into bits

2 tsp garlic powder

4 tbsp melted butter

3/4 c panko breadcrumbs

Directions:

In a mixing bowl, add all the ingredients for the marinade. Whisk everything until well combined.

Wrap each chicken breast with plastic, then use a meat mallet to pound it into 1/2-inch thick. Sprinkle salt and pepper to season.

Put the chicken into a freezer bag together with the marinade. Seal the bag and shake it to coat the chicken. Refrigerate for at least 30 minutes or overnight.

Place a skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot. Add the chicken and sear each side for 5 minutes or until they turn golden brown. Move them to a baking sheet.

For the Parmesan Crust:

Prepare the oven and preheat it to 450 degrees F.

Add the Ranch seasoning, Parmesan cheese, and Provolone cheese into an oven-safe bowl. Heat it in the microwave and stir to combine.

Pour the mixture over the chicken and spread it evenly.

Place the baking sheet in the preheated oven and broil for about 3 minutes.

In a mixing bowl, mix panko bread crumbs, garlic powder, and melted butter. Spread the mixture on top of the chicken, then broil for another minute.

Serve and enjoy!

Nutrition Facts:

Calories: 660 kcal, Carbohydrates: 13g, Protein: 35g, Fat: 52g, Saturated Fat: 21g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 1046mg, Potassium: 556mg, Fiber: 1g, Sugar: 2g, Vitamin A: 643IU, Vitamin C: 4mg, Calcium: 320mg, Iron: 2mg

Copycat Longhorn Parmesan Crusted Chicken

Rebecca Prep Time: 35 mins | Cook Time: 20 mins | Total Time: 55 mins | Yield: 4 Servings I can’t count how many times I made this Copycat Longhorn Parmesan… General Recipes Copycat Longhorn Parmesan Crusted Chicken European Print This

Serves: 4 Prep Time: 35 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 660 calories 52 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Salt/Pepper, to taste
• 3 tbsp vegetable oil
• 4 skinless/boneless chicken breasts
• Marinade (Shortcut- Use Italian Salad Dressing):
• 1 tbsp minced garlic
• 1 tsp lemon juice
• 1 tsp distilled white vinegar
• 2 tbsp Worcestershire sauce
• 1/2 tsp pepper
• 1/3 c ranch dressing
• 1/3 c olive oil
• Parmesan Crust:
• 6 tbsp Buttermilk Ranch salad dressing, regular Ranch is fine as well
• 1/2 c Parmesan cheese, chopped into bits
• 1/2 c Provolone cheese, chopped into bits
• 2 tsp garlic powder
• 4 tbsp melted butter
• 3/4 c panko breadcrumbs

Instructions

In a mixing bowl, add all the ingredients for the marinade. Whisk everything until well combined.

Wrap each chicken breast with plastic, then use a meat mallet to pound it into 1/2-inch thick. Sprinkle salt and pepper to season.

Put the chicken into a freezer bag together with the marinade. Seal the bag and shake it to coat the chicken. Refrigerate for at least 30 minutes or overnight.

Place a skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot. Add the chicken and sear each side for 5 minutes or until they turn golden brown. Move them to a baking sheet.

For the Parmesan Crust:

Prepare the oven and preheat it to 450 degrees F.

Add the Ranch seasoning, Parmesan cheese, and Provolone cheese into an oven-safe bowl. Heat it in the microwave and stir to combine.

Pour the mixture over the chicken and spread it evenly.

Place the baking sheet in the preheated oven and broil for about 3 minutes.

In a mixing bowl, mix panko bread crumbs, garlic powder, and melted butter. Spread the mixture on top of the chicken, then broil for another minute.

Serve and enjoy!