General Recipes

Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 20 mins | Yield: 6 Servings

Beef cooked slowly to perfection with a delicious and rich sauce, this Slow Cooker Beef Stew is total comfort food! Everyone is going to love this spectacular dish. Try it now!

Ingredients:

1 c high-quality Cabernet Sauvignon, Merlot works as well. See notes

4 c beef broth

2 teaspoons better than bouillon, or 2 beef bouillon cubes

5 medium carrots, cut into ¼ inch cubes

1 pound baby Yukon gold potatoes, halved or quartered

2 bay leaves

2 ½ lbs. of stew meat

1 large branch rosemary

1/4 c flour

2 tbsp Worcestershire Sauce

3 tbsp Tomato Paste

4 cloves garlic, minced

3 tbsp cold butter, separated

1 c frozen peas

1/4 c Cold Water + 3 tbsp Corn Starch, Optional

2 c yellow onion, diced

2-3 drops Kitchen Bouquet Browning + Seasoning Sauce, (Optional)- Adds an even richer darker color.

½ tsp black pepper

½ tsp garlic salt

3-6 tbsp olive oil

½ tsp celery salt

Directions:

Slice the stew meat into 1-inch pieces. Remove any fat the coats it. Season with celery salt, garlic salt, and pepper. Toss until fully covered.

Toss the meat slices with flour until coated as well.

Place a large skillet on the stove and turn the heat to medium-high. Add 3 tbsp of olive oil and allow it to become hot.

Add the meat slices, then cook for each side for barely a minute. Move them into the slow cooker. You may cook the meat in batches. Make sure to add more oil if necessary.

In the same skillet, add 1 tbsp of butter and allow it to melt. Add the onions, then saute for a few minutes until soft.

Add the garlic, then saute for a minute or until aromatic.

Add a bit of wine, then scrape the bottom of the skillet to get the browned bits. Move the mixture into the slow cooker with the beef.

In the slow cooker, add all the ingredients aside from the 2 tbsp of cold butter, peas, and dissolved cornstarch. Stir until well combined.

Cover and seal the slow cooker, then cook everything for about 7 1/2 hours to 8 hours or 4 hours on a high setting.

About 15 minutes before the cooking time ends, add stir in the peas. Add the slurry as well. Stir everything until well blended.

Discard the rosemary and bay leaves, then turn off the heat. Stir in 2 tbsp of cold butter.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Calories: 507 kcal, Carbohydrates: 35g, Protein: 49g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 132mg, Sodium: 1035mg, Potassium: 1377mg, Fiber: 5g, Sugar: 7g, Vitamin A: 658IU, Vitamin C: 41mg, Calcium: 93mg, Iron: 6mg

Slow Cooker Beef Stew

Rebecca Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 20 mins | Yield: 6 Servings Beef cooked slowly to perfection with a delicious and rich… General Recipes Slow Cooker Beef Stew European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 507 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c high-quality Cabernet Sauvignon, Merlot works as well. See notes
• 4 c beef broth
• 2 teaspoons better than bouillon, or 2 beef bouillon cubes
• 5 medium carrots, cut into ¼ inch cubes
• 1 pound baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 2 ½ lbs. of stew meat
• 1 large branch rosemary
• 1/4 c flour
• 2 tbsp Worcestershire Sauce
• 3 tbsp Tomato Paste
• 4 cloves garlic, minced
• 3 tbsp cold butter, separated
• 1 c frozen peas
• 1/4 c Cold Water + 3 tbsp Corn Starch, Optional
• 2 c yellow onion, diced
• 2-3 drops Kitchen Bouquet Browning + Seasoning Sauce, (Optional)- Adds an even richer darker color.
• ½ tsp black pepper
• ½ tsp garlic salt
• 3-6 tbsp olive oil
• ½ tsp celery salt

Instructions

Slice the stew meat into 1-inch pieces. Remove any fat the coats it. Season with celery salt, garlic salt, and pepper. Toss until fully covered.

Toss the meat slices with flour until coated as well.

Place a large skillet on the stove and turn the heat to medium-high. Add 3 tbsp of olive oil and allow it to become hot.

Add the meat slices, then cook for each side for barely a minute. Move them into the slow cooker. You may cook the meat in batches. Make sure to add more oil if necessary.

In the same skillet, add 1 tbsp of butter and allow it to melt. Add the onions, then saute for a few minutes until soft.

Add the garlic, then saute for a minute or until aromatic.

Add a bit of wine, then scrape the bottom of the skillet to get the browned bits. Move the mixture into the slow cooker with the beef.

In the slow cooker, add all the ingredients aside from the 2 tbsp of cold butter, peas, and dissolved cornstarch. Stir until well combined.

Cover and seal the slow cooker, then cook everything for about 7 1/2 hours to 8 hours or 4 hours on a high setting.

About 15 minutes before the cooking time ends, add stir in the peas. Add the slurry as well. Stir everything until well blended.

Discard the rosemary and bay leaves, then turn off the heat. Stir in 2 tbsp of cold butter.

Serve and enjoy!

Notes

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

Prep Time: 20 mins | Total Time: 20 mins | Servings: 6

This Mediterranean Chickpea Salad is packed with amazing flavors. Super easy and quick to make with different kinds of vegetables, feta cheese, and chickpeas covered in a simple yet delightful Mediterranean dressing. Serve this salad by itself or enjoy this flavorful and protein-packed chickpeas salad with sides like baked salmon, tenderloin tips, crispy chicken cutlets, and more!

Ingredients

1 Large Sweet Pepper or Bell Pepper stems and seeds removed

15 ounces Can Chickpeas drained and rinsed

1 English Cucumber halved lengthwise and cut into rough chunks

½ medium Red Onion, diced

2 tablespoons Chopped Fresh Oregano

½ c. Pitted Black or Kalamata Olives roughly chopped

½ c. Crumbled Feta Cheese

2 tablespoons Fresh Thyme Leaves

1 Pint Cherry Tomatoes, halved

Kosher salt and freshly ground black pepper to taste

¾ c. Brined Artichokes chopped

Dressing:

2-3 tablespoons Freshly Squeezed Lemon Juice

¼ c. Extra Virgin Olive Oil

1 tablespoon Honey

2 tablespoons White Wine Vinegar

1 Garlic Clove, minced

Kosher salt and freshly ground black pepper

1 teaspoon Dried Oregano

How to make Mediterranean Chickpea Salad

Step 1: Prep the veggies and put them in a large bowl. Then, add the chickpeas along with the olives, feta, fresh herbs, and a pinch of salt and pepper.

Step 2: Place the olive oil, lemon juice, white wine vinegar, honey, garlic, oregano, and a pinch of salt and pepper in a small bowl. Mix well to make the dressing.

Step 3: Before serving, pour the dressing over the salad. Toss well. Adjust the salt, pepper, or lemon juice if needed.

Step 4: Serve this salad by itself or with some sides. Enjoy!

Notes:

For this recipe, you can use any kind of tomato.

You can also use white onion instead of red.

Or swap the honey with maple syrup.

In a container, store any leftovers and place them in the fridge for up to 5 days.

Nutritional Facts:

Calories: 311 kcal | Carbohydrates: 35g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 419mg | Potassium: 566mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1594IU | Vitamin C: 63mg | Calcium: 164mg | Iron: 6mg

Mediterranean Chickpea Salad

Rebecca Prep Time: 20 mins | Total Time: 20 mins | Servings: 6 This Mediterranean Chickpea Salad is packed with amazing flavors. Super easy and quick to make with different kinds… General Recipes Mediterranean Chickpea Salad European Print This

Serves: 6 Prep Time: 20 mins

Nutrition facts: 311 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Large Sweet Pepper or Bell Pepper stems and seeds removed
• 15 ounces Can Chickpeas drained and rinsed
• 1 English Cucumber halved lengthwise and cut into rough chunks
• ½ medium Red Onion, diced
• 2 tablespoons Chopped Fresh Oregano
• ½ c. Pitted Black or Kalamata Olives roughly chopped
• ½ c. Crumbled Feta Cheese
• 2 tablespoons Fresh Thyme Leaves
• 1 Pint Cherry Tomatoes, halved
• Kosher salt and freshly ground black pepper to taste
• ¾ c. Brined Artichokes chopped
• Dressing:
• 2-3 tablespoons Freshly Squeezed Lemon Juice
• ¼ c. Extra Virgin Olive Oil
• 1 tablespoon Honey
• 2 tablespoons White Wine Vinegar
• 1 Garlic Clove, minced
• Kosher salt and freshly ground black pepper
• 1 teaspoon Dried Oregano

Instructions

Step 1: Prep the veggies and put them in a large bowl. Then, add the chickpeas along with the olives, feta, fresh herbs, and a pinch of salt and pepper.

Step 2: Place the olive oil, lemon juice, white wine vinegar, honey, garlic, oregano, and a pinch of salt and pepper in a small bowl. Mix well to make the dressing.

Step 3: Before serving, pour the dressing over the salad. Toss well. Adjust the salt, pepper, or lemon juice if needed.

Step 4: Serve this salad by itself or with some sides. Enjoy!

Notes:

For this recipe, you can use any kind of tomato.

You can also use white onion instead of red.

Or swap the honey with maple syrup.

In a container, store any leftovers and place them in the fridge for up to 5 days.

Prep time: 15 mins | Cook time: 25 mins | Marinate: 30 mins | Total time: 40 mins

These Greek Chicken Bowls are a delicious dinner option that is also excellent for meal prep. This dish has the perfect combination of fresh, crunchy cucumber salad, tender chicken breasts, and warm Greek-inspired rice. These Greek Chicken Bowls are already a complete healthy meal that will surely satisfy everyone!

INGREDIENTS

Greek Chicken & Marinade:

3 tablespoons lemon, juice of one lemon

1-1/2 lbs fresh chicken breast, sliced in half to make thinner

2 tablespoons oregano

2 tablespoons olive oil, plus 1 tsp for cooking

1 tablespoon white wine vinegar

1 teaspoon garlic powder

1 teaspoon kosher salt – use half if not using Kosher Salt

1/2 teaspoon black pepper

1/2 teaspoon thyme

Greek Cucumber Salad & Rice:

1 tablespoon olive oil

1/4 small red onion, diced small

2 c. chopped cucumber English cucumber or baby cucumbers

23 kalamata olives, sliced in half, black olives will work too

1/2 c. crumbled feta cheese

2 tablespoons white wine vinegar

4 Roma tomatoes flesh removed, chopped

1 teaspoon garlic powder

1 teaspoon oregano, dried

1/4 teaspoon dill weed, dried

1 teaspoon Kosher salt – salt to taste if not using kosher

2 c. white rice, cooked salted & peppered to taste

salt

pepper to taste

How to make Greek Chicken Bowls

Greek Chicken & Marinade:

Step 1: Place the raw chicken in a large ziplock bag, then add the marinade ingredients. Seal the bag and massage the marinade on the entire chicken breasts. In a bowl, place the bag and keep it in the fridge for at least 30 minutes up to 8 hours.

Step 2: After the chicken is done marinating, take the chicken from the marinade and discard the excess marinade. To get rid of the extra marinade (but not all), dab the chicken breasts with a paper towel.

Step 3: Drizzle 1 teaspoon of olive oil in a hot large skillet over medium heat. Then, add the chicken and cook for about 4 to 5 minutes per side until golden brown and the internal temperature of the chicken breast reaches 165 degrees.

Step 4: Set the chicken breasts aside when done and allow them to rest for about 8 to 10 minutes before slicing them into strips.

Greek Cucumber Salad:

Step 5: Into a bowl, toss the cucumber salad ingredients.

Greek Chicken Bowls:

Step 6: If serving right away, add half a cup of rice to each bowl and top with 3/4 c cucumber salad, and 4 ounces of diced chicken. If desired, place some extra feta on top. Or mix the chicken rice and keep the cucumber salad in a separate container if stored.

NOTE:

Feel free to swap the rice with either brown rice or couscous.

Nutrition Facts:

Serving Size: 1 Bowl (1/2 c. rice, 3/4 c cucumber salad, and 4 oz. chicken) Calories: 385, Fat: 13g, Saturated Fat: 4g, Carbohydrates: 17g, Fiber 2g, Sugars 2g, Protein 44g

Greek Chicken Bowls

Rebecca Prep time: 15 mins | Cook time: 25 mins | Marinate: 30 mins | Total time: 40 mins These Greek Chicken Bowls are a delicious dinner option that is also… General Recipes Greek Chicken Bowls European Print This

Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 385 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Greek Chicken & Marinade:
• 3 tablespoons lemon, juice of one lemon
• 1-1/2 lbs fresh chicken breast, sliced in half to make thinner
• 2 tablespoons oregano
• 2 tablespoons olive oil, plus 1 tsp for cooking
• 1 tablespoon white wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt - use half if not using Kosher Salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• Greek Cucumber Salad & Rice:
• 1 tablespoon olive oil
• 1/4 small red onion, diced small
• 2 c. chopped cucumber English cucumber or baby cucumbers
• 23 kalamata olives, sliced in half, black olives will work too
• 1/2 c. crumbled feta cheese
• 2 tablespoons white wine vinegar
• 4 Roma tomatoes flesh removed, chopped
• 1 teaspoon garlic powder
• 1 teaspoon oregano, dried
• 1/4 teaspoon dill weed, dried
• 1 teaspoon Kosher salt - salt to taste if not using kosher
• 2 c. white rice, cooked salted & peppered to taste
• salt
• pepper to taste

Instructions

Greek Chicken & Marinade:

Step 1: Place the raw chicken in a large ziplock bag, then add the marinade ingredients. Seal the bag and massage the marinade on the entire chicken breasts. In a bowl, place the bag and keep it in the fridge for at least 30 minutes up to 8 hours.

Step 2: After the chicken is done marinating, take the chicken from the marinade and discard the excess marinade. To get rid of the extra marinade (but not all), dab the chicken breasts with a paper towel.

Step 3: Drizzle 1 teaspoon of olive oil in a hot large skillet over medium heat. Then, add the chicken and cook for about 4 to 5 minutes per side until golden brown and the internal temperature of the chicken breast reaches 165 degrees.

Step 4: Set the chicken breasts aside when done and allow them to rest for about 8 to 10 minutes before slicing them into strips.

Greek Cucumber Salad:

Step 5: Into a bowl, toss the cucumber salad ingredients.

Greek Chicken Bowls:

Step 6: If serving right away, add half a cup of rice to each bowl and top with 3/4 c cucumber salad, and 4 ounces of diced chicken. If desired, place some extra feta on top. Or mix the chicken rice and keep the cucumber salad in a separate container if stored.

Notes

Feel free to swap the rice with either brown rice or couscous.

PREP TIME: 20 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 20 MINS | SERVINGS: 4

This Slow Cooker Greek Chicken is an absolutely delicious, easy, and healthy weeknight meal with juicy, moist chicken packed with bright Mediterranean flavors. For a simple meal, serve this delightful Greek chicken with pasta or salad.

Ingredients

2 lbs boneless, skinless chicken breasts or thighs

1 tbsp extra-virgin olive oil

1 jar roasted red peppers (12 oz), drained and chopped

1 medium red onion, cut into 1/2” chunks

3 tbsp red wine vinegar

1 tsp dried oregano

1 tbsp minced garlic from about 3 large cloves

1 tsp honey

1 tsp dried thyme leaves

1 c. kalamata olives, drained

Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/2 c. feta cheese, optional for serving

How to make Slow Cooker Greek Chicken

Step 1: Using a nonstick spray, lightly grease a 5-quart or large slow cooker.

Step 2: In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan, seasoned side down and sear the first side for about 1 to 2 minutes until golden. Flip the chicken and continue to sear the other side for another minute until brown. You can sear the chicken in batches if needed. To the prepared slow cooker, transfer the seared chicken.

Step 3: Around the chicken, avoiding the top, arrange the peppers, olives, and onions.

Step 4: Place the red wine vinegar, garlic, honey, oregano, and thyme in a small bowl or measuring cup. Mix well until blended, then pour this over the chicken and veggies.

Step 5: Cover the slow cooker and set it to cook the chicken and veggies on high for 1 1/2 to 2 hours or low for 3 to 4 hours until the chicken is completely cooked and the internal temperature reaches 165 degrees F.

Step 6: Serve the Greek Chicken warm, garnished with feta and fresh herbs. Enjoy!

Notes:

Adjust the cooking time accordingly depending on your slow cooker. To ensure the chicken is done properly, check early.

In the fridge, store any leftovers for up to 4 days. I suggest cutting the chicken into smaller pieces before gently reheating it in the microwave (with a splash of chicken stock). Or serve any leftover chicken over salad or mix it into hot pasta.

Nutrition Facts:

SERVING: 1(of 4) CALORIES: 399 kcal, CARBOHYDRATES: 13g, PROTEIN: 50g, FAT: 17g, SATURATED FAT: 4g, CHOLESTEROL: 140mg, FIBER: 2g, SUGAR: 9g

Slow Cooker Greek Chicken

Rebecca PREP TIME: 20 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 20 MINS | SERVINGS: 4 This Slow Cooker Greek Chicken is an absolutely delicious, easy, and… General Recipes Slow Cooker Greek Chicken European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 399 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 tbsp extra-virgin olive oil
• 1 jar roasted red peppers (12 oz), drained and chopped
• 1 medium red onion, cut into 1/2” chunks
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tbsp minced garlic from about 3 large cloves
• 1 tsp honey
• 1 tsp dried thyme leaves
• 1 c. kalamata olives, drained
• Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 c. feta cheese, optional for serving

Instructions

Step 1: Using a nonstick spray, lightly grease a 5-quart or large slow cooker.

Step 2: In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan, seasoned side down and sear the first side for about 1 to 2 minutes until golden. Flip the chicken and continue to sear the other side for another minute until brown. You can sear the chicken in batches if needed. To the prepared slow cooker, transfer the seared chicken.

Step 3: Around the chicken, avoiding the top, arrange the peppers, olives, and onions.

Step 4: Place the red wine vinegar, garlic, honey, oregano, and thyme in a small bowl or measuring cup. Mix well until blended, then pour this over the chicken and veggies.

Step 5: Cover the slow cooker and set it to cook the chicken and veggies on high for 1 1/2 to 2 hours or low for 3 to 4 hours until the chicken is completely cooked and the internal temperature reaches 165 degrees F.

Step 6: Serve the Greek Chicken warm, garnished with feta and fresh herbs. Enjoy!

Notes

Adjust the cooking time accordingly depending on your slow cooker. To ensure the chicken is done properly, check early. In the fridge, store any leftovers for up to 4 days. I suggest cutting the chicken into smaller pieces before gently reheating it in the microwave (with a splash of chicken stock). Or serve any leftover chicken over salad or mix it into hot pasta.

Prep time: 10 MINS | Cook time: 45 MINS | Additional time: 15 MINS | Total time: 1 HR 10 MINS | Yield: 10-12 SERVINGS

This casserole is packed with flavorful meats and potatoes, also perfectly cheesy, and undoubtedly a crowd-pleaser! If you are searching for another breakfast casserole that you can easily make, this Cheesy Potato Breakfast Casserole is an amazing option! This casserole has been my go-to holiday breakfast for years. It’s super good, and simple, yet filled with absolutely wonderful flavors! Also, leftovers reheat great!

I love that I can assemble this casserole the night before and pop this in the oven the next day. It makes life so much easier, especially during the busy holidays (or any day!). This cheesy, buttery, and peppery casserole is always a hit! Almost like hash browns smothered and covered. You can try slicing some ripe tomatoes and tossing them on top for an extra layer of goodness!

Ingredients

7 eggs

1 lb Italian Sausage, cooked

1/2 c. milk

1 yellow onion, chopped, sauteed in sausage grease

20 oz. bag frozen Diced Hash Browns

Salt & Pepper, to taste

8 oz. brick of Mild Cheddar Cheese, grated

How to make Cheesy Potato Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick spray, grease a medium (9 x 13-inch) casserole dish and set aside.

Step 2: Ready the onions and sausage.

Step 3: Place all the ingredients in a large mixing bowl including the sausage and onions. Mix well, then transfer the mixture into the prepared casserole dish. Make sure to set aside roughly 1 c of the cheese for later.

Step 4: Place in the preheated oven and bake the casserole for about 35 minutes. After 35 minutes, take the casserole out of the oven and sprinkle the reserved cheese on top. Then, resume baking for another 8 minutes.

Step 5: Once the casserole is done, let it rest for about 15 to 20 minutes before slicing.

Step 6: Serve and enjoy!

Cheesy Potato Breakfast Casserole

Rebecca Prep time: 10 MINS | Cook time: 45 MINS | Additional time: 15 MINS | Total time: 1 HR 10 MINS | Yield: 10-12 SERVINGS This casserole is packed with… General Recipes Cheesy Potato Breakfast Casserole European Print This

Serves: 10-12 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 7 eggs
• 1 lb Italian Sausage, cooked
• 1/2 c. milk
• 1 yellow onion, chopped, sauteed in sausage grease
• 20 oz. bag frozen Diced Hash Browns
• Salt & Pepper, to taste
• 8 oz. brick of Mild Cheddar Cheese, grated

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick spray, grease a medium (9 x 13-inch) casserole dish and set aside.

Step 2: Ready the onions and sausage.

Step 3: Place all the ingredients in a large mixing bowl including the sausage and onions. Mix well, then transfer the mixture into the prepared casserole dish. Make sure to set aside roughly 1 c of the cheese for later.

Step 4: Place in the preheated oven and bake the casserole for about 35 minutes. After 35 minutes, take the casserole out of the oven and sprinkle the reserved cheese on top. Then, resume baking for another 8 minutes.

Step 5: Once the casserole is done, let it rest for about 15 to 20 minutes before slicing.

Step 6: Serve and enjoy!

Yield: 6-8 servings

Hearty, delicious, and easy to make. This Breakfast Burrito Egg Casserole is a great dish to start your mornings right! You can also assemble this the night before and pop it in the oven the next day. Serve this scrumptious casserole with optional but recommended garnishes from sliced avocado, fresh cilantro leaves, tender stems, or salsa.

INGREDIENTS

10 large eggs

1 (20 oz) bag of frozen shredded potatoes (do not thaw)

1 (4 oz) can of chopped green chiles, drained

1 (15 oz) can of black beans, drained and rinsed

1 c. sour cream

1 c. whole or 2% milk

1 tsp kosher salt

1 1/2 c. shredded sharp cheddar cheese (about 6 oz.)

1/4 tsp freshly ground black pepper

Serving options: sliced avocado, fresh cilantro leaves, tender stems, salsa

Cooking spray

How to make Breakfast Burrito Egg Casserole

Step 1: In the middle, arrange the oven rack and preheat the oven to 375 degrees F.

Step 2: Using cooking spray, lightly grease a 13 x 9-inch baking dish.

Step 3: Into the prepared baking dish, place the shredded potatoes, beans, and chiles. Mix well, spreading the mixture into an even layer.

Step 4: In a large bowl, place the eggs, sour cream, milk, cheese, salt, and pepper. Mix well until blended, then pour this over the veggie mixture.

Step 5: Place in the preheated oven and bake for about 45 minutes or until the top of the casserole is golden brown and a knife inserted in the middle comes out clean.

Step 6: Remove the casserole from the oven when done and allow it to cool for about 5 minutes before slicing. Enjoy the breakfast burrito egg casserole with sliced avocado, fresh cilantro, and salsa.

NOTES:

Assemble this casserole in advance. Cover and keep in the fridge overnight. Before baking, allow the casserole to sit at room temperature while preheating the oven.

In a covered container, keep any leftovers and store them in the fridge for up to 5 days.

Breakfast Burrito Egg Casserole

Rebecca Yield: 6-8 servings Hearty, delicious, and easy to make. This Breakfast Burrito Egg Casserole is a great dish to start your mornings right! You can also assemble this the night… General Recipes Breakfast Burrito Egg Casserole European Print This

Serves: 6-8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 10 large eggs
• 1 (20 oz) bag of frozen shredded potatoes (do not thaw)
• 1 (4 oz) can of chopped green chiles, drained
• 1 (15 oz) can of black beans, drained and rinsed
• 1 c. sour cream
• 1 c. whole or 2% milk
• 1 tsp kosher salt
• 1 1/2 c. shredded sharp cheddar cheese (about 6 oz.)
• 1/4 tsp freshly ground black pepper
• Serving options: sliced avocado, fresh cilantro leaves, tender stems, salsa
• Cooking spray

Instructions

Step 1: In the middle, arrange the oven rack and preheat the oven to 375 degrees F.

Step 2: Using cooking spray, lightly grease a 13 x 9-inch baking dish.

Step 3: Into the prepared baking dish, place the shredded potatoes, beans, and chiles. Mix well, spreading the mixture into an even layer.

Step 4: In a large bowl, place the eggs, sour cream, milk, cheese, salt, and pepper. Mix well until blended, then pour this over the veggie mixture.

Step 5: Place in the preheated oven and bake for about 45 minutes or until the top of the casserole is golden brown and a knife inserted in the middle comes out clean.

Step 6: Remove the casserole from the oven when done and allow it to cool for about 5 minutes before slicing. Enjoy the breakfast burrito egg casserole with sliced avocado, fresh cilantro, and salsa.

Notes

Assemble this casserole in advance. Cover and keep in the fridge overnight. Before baking, allow the casserole to sit at room temperature while preheating the oven. In a covered container, keep any leftovers and store them in the fridge for up to 5 days.

Yield: 8 servings

This breakfast meal is loaded with creamy cheddar, potato, and egg base. A filling, delightful casserole to start your mornings right!

INGREDIENTS

12 large eggs

1 tbsp olive oil, plus more for the baking dish

2 c. shredded carrots

5 oz. baby spinach (about 5 packed c.)

8 oz. sliced white or brown mushrooms

2 c. frozen diced potatoes (do not thaw)

2 c. shredded sharp cheddar cheese

2 tsp kosher salt

1 c. roasted red pepper strips

1/4 tsp freshly ground black pepper

2 c. half-and-half

How to make Veggie Supreme Egg Bake

Step 1: In the middle of the oven, arrange the oven rack and preheat the oven to 375 degrees F. Using olive oil, grease a 9 x 13-inch baking dish and set aside.

Step 2: In a large frying pan, heat 1 tbsp oil over medium-high heat until shimmering. Once the oil is hot, add the mushrooms and carrots to the pan and cook for about 5 minutes until tender, stirring often. Next, add the spinach and toss well. Continue to cook for another 5 minutes until the spinach has wilted and most of the liquid has evaporated. Take the pan off the heat and add the potatoes and red peppers. Stir well.

Step 3: Into the prepared baking dish, pour the mixture into an even layer and evenly sprinkle with cheese. In a large bowl, whisk the eggs, milk, salt, and pepper. Then, pour this over the vegetables.

Step 4: Place in the preheated oven and bake for about 50 to 55 minutes or until the top is slightly golden-brown and a knife inserted in the center of the egg bake comes out clean. Remove from the oven when done and allow the egg to bake to cool for about 5 minutes.

Step 5: Slice and serve. Enjoy!

NOTES:

Make this egg bake ahead. Assemble the casserole and chill overnight. Or freeze unbaked. Just make sure to tightly cover the casserole and store it in the freezer for up to 3 months. Before baking, thaw in the fridge overnight.

For this recipe, you can swap jarred roasted red peppers with whole peppers. Into bite pieces, tear the whole peppers using your hands.

In an airtight container, store any leftovers and keep them in the fridge for up to 5 days.

Veggie Supreme Egg Bake

Rebecca Yield: 8 servings This breakfast meal is loaded with creamy cheddar, potato, and egg base. A filling, delightful casserole to start your mornings right! INGREDIENTS 12 large eggs 1 tbsp… General Recipes Veggie Supreme Egg Bake European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 large eggs
• 1 tbsp olive oil, plus more for the baking dish
• 2 c. shredded carrots
• 5 oz. baby spinach (about 5 packed c.)
• 8 oz. sliced white or brown mushrooms
• 2 c. frozen diced potatoes (do not thaw)
• 2 c. shredded sharp cheddar cheese
• 2 tsp kosher salt
• 1 c. roasted red pepper strips
• 1/4 tsp freshly ground black pepper
• 2 c. half-and-half

Instructions

Step 1: In the middle of the oven, arrange the oven rack and preheat the oven to 375 degrees F. Using olive oil, grease a 9 x 13-inch baking dish and set aside.

Step 2: In a large frying pan, heat 1 tbsp oil over medium-high heat until shimmering. Once the oil is hot, add the mushrooms and carrots to the pan and cook for about 5 minutes until tender, stirring often. Next, add the spinach and toss well. Continue to cook for another 5 minutes until the spinach has wilted and most of the liquid has evaporated. Take the pan off the heat and add the potatoes and red peppers. Stir well.

Step 3: Into the prepared baking dish, pour the mixture into an even layer and evenly sprinkle with cheese. In a large bowl, whisk the eggs, milk, salt, and pepper. Then, pour this over the vegetables.

Step 4: Place in the preheated oven and bake for about 50 to 55 minutes or until the top is slightly golden-brown and a knife inserted in the center of the egg bake comes out clean. Remove from the oven when done and allow the egg to bake to cool for about 5 minutes.

Step 5: Slice and serve. Enjoy!

Notes

Make this egg bake ahead. Assemble the casserole and chill overnight. Or freeze unbaked. Just make sure to tightly cover the casserole and store it in the freezer for up to 3 months. Before baking, thaw in the fridge overnight. For this recipe, you can swap jarred roasted red peppers with whole peppers. Into bite pieces, tear the whole peppers using your hands. In an airtight container, store any leftovers and keep them in the fridge for up to 5 days.

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 6 portions

If planning on feeding a crowd, this Baked Denver Omelet Breakfast Casserole is an excellent option. It is freezer-friendly and super delicious filled with peppers, onions, mushrooms, ham, and other pantry staples. Jump-start your day with this hearty, delicious, healthy thick omelette!

Ingredients

8 Eggs

1 tsp Butter

8-10 Button Mushrooms cut in half

1 tsp Olive Oil

1 tsp Ginger, grated

½ tsp Garlic, chopped

1 Red Bell Pepper, cut into bite-sized squares

1 Onion, cut into bite-sized squares

1 Green Bell Pepper cut into bite-sized squares

5-6 slices Ham cut into small pieces

1 tbsp Sriracha

Salt and Pepper to taste

How to make Baked Denver Omelet Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: In a pan, heat the butter and oil. Then, add the ginger and garlic. Saute for about 1 minute before adding in the mushrooms. Stir fry the mushrooms for about 3 to 4 minutes over high heat. Next, add the bell peppers and continue to stir fry for another 2 to 3 minutes. Then, add the onions and cook for 2 minutes more over high heat. To taste, season with salt and pepper. Turn the heat off before stirring in the ham.

Step 3: Beat the eggs, salt, and pepper. Set aside.

Step 4: Using oil, grease a 10 x 8-inch baking dish. Place the mixture into the prepared pan and evenly pour the egg mixture. On top, sprinkle the grated cheese, if using. Place in the preheated oven and bake for about 30 to 35 minutes or until the top is golden brown and completely cooked.

Step 5: Remove from the oven when done and allow the casserole to rest for a couple of minutes. Slice and serve. Or keep this casserole for later.

Notes:

Based on your preference, you can slice the veggies smaller or larger.

You can add cream, grated cheese, milk, or half-and-half to the eggs. Before adding the whisked eggs, make sure to quickly stir fry the veggies over high heat.

Divide the cooled veggies into muffin tins to make baked Denver omelette muffin cups. On top, pour the egg. Place in the oven or microwave until golden brown and completely cooked. If baking put it in the oven for about 10 to 12 minutes. If cooking in the microwave, cook on full power beginning with 2 minutes and adding 30 seconds until the edges are completely cooked.

Into your desired size, slice the casserole and keep them in an airtight container and freeze. To reheat, pop in the microwave for about 30 seconds to 1 minute.

Nutrition Facts:

Calories: 178 kcal | Carbohydrates: 6g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 233mg | Sodium: 421mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 45mg | Calcium: 39mg | Iron: 2mg

Baked Denver Omelet Breakfast Casserole

Rebecca Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 6 portions If planning on feeding a crowd, this Baked Denver Omelet Breakfast Casserole… General Recipes Baked Denver Omelet Breakfast Casserole European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 178 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 Eggs
• 1 tsp Butter
• 8-10 Button Mushrooms cut in half
• 1 tsp Olive Oil
• 1 tsp Ginger, grated
• ½ tsp Garlic, chopped
• 1 Red Bell Pepper, cut into bite-sized squares
• 1 Onion, cut into bite-sized squares
• 1 Green Bell Pepper cut into bite-sized squares
• 5-6 slices Ham cut into small pieces
• 1 tbsp Sriracha
• Salt and Pepper to taste

Instructions

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: In a pan, heat the butter and oil. Then, add the ginger and garlic. Saute for about 1 minute before adding in the mushrooms. Stir fry the mushrooms for about 3 to 4 minutes over high heat. Next, add the bell peppers and continue to stir fry for another 2 to 3 minutes. Then, add the onions and cook for 2 minutes more over high heat. To taste, season with salt and pepper. Turn the heat off before stirring in the ham.

Step 3: Beat the eggs, salt, and pepper. Set aside.

Step 4: Using oil, grease a 10 x 8-inch baking dish. Place the mixture into the prepared pan and evenly pour the egg mixture. On top, sprinkle the grated cheese, if using. Place in the preheated oven and bake for about 30 to 35 minutes or until the top is golden brown and completely cooked.

Step 5: Remove from the oven when done and allow the casserole to rest for a couple of minutes. Slice and serve. Or keep this casserole for later.

Notes

Based on your preference, you can slice the veggies smaller or larger. You can add cream, grated cheese, milk, or half-and-half to the eggs. Before adding the whisked eggs, make sure to quickly stir fry the veggies over high heat. Divide the cooled veggies into muffin tins to make baked Denver omelette muffin cups. On top, pour the egg. Place in the oven or microwave until golden brown and completely cooked. If baking put it in the oven for about 10 to 12 minutes. If cooking in the microwave, cook on full power beginning with 2 minutes and adding 30 seconds until the edges are completely cooked. Into your desired size, slice the casserole and keep them in an airtight container and freeze. To reheat, pop in the microwave for about 30 seconds to 1 minute.

Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Servings: 4 people

These are the best cabbage rolls! I love making this recipe. It is super simple and guarantees the best results! If you ever feel intimidated and scared of cabbage, this recipe will surely make you love cabbage! These delicious slow-cooker cabbage rolls are no doubt a great addition to your meal plan!

Ingredients

1 pound ground meat

1 head of cabbage

1 medium diced onion

3 cloves garlic

1 jar tomato sauce

2 eggs

1 c. uncooked rice

1 tsp Worcestershire sauce

1/2 tsp paprika

1 teaspoon sea salt

1 teaspoon black pepper

How to make Slow Cooker Cabbage Rolls

Step 1: Slice about 1/4-inch off the bottom of the cabbage head, In boiling water, place the whole cabbage head and boil for approximately 2 minutes. As the cabbage softens, peel off the leaves.

Step 2: In the boiling water, place the rest of the head back and do the same until you have 8 large cabbage leaves. Or skip the boiling part and just freeze the cabbage. Then, thaw. Note that you just need the leaves to soften enough to roll.

Step 3: Place the ground beef, ground pork, uncooked rice, 1/4 c tomato sauce, garlic powder, pepper, salt, and onion in a large bowl. Mix well until combined. Then, whisk in the eggs.

Step 4: In a different bowl, mix the tomato sauce, paprika, and Worcestershire sauce.

Step 5: In the center of a leaf, place 1/4 c of the meat mixture and roll the leaves up like a burrito.

Step 6: Into the slow cooker, pour enough sauce to cover the bottom. Over the sauce, place the cabbage rolls in two layers, seam-side down. Make sure they are not touching and the slow cooker is not crowded.

Step 7: Whisk the sauce ingredients and pour this over the rolls.

Step 8: Set to cook for 4 hours on high or 8 hours on low.

Slow Cooker Cabbage Rolls Make Ahead Meal Idea

Rebecca Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Servings: 4 people These are the best cabbage rolls! I love making this… General Recipes Slow Cooker Cabbage Rolls Make Ahead Meal Idea European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground meat
• 1 head of cabbage
• 1 medium diced onion
• 3 cloves garlic
• 1 jar tomato sauce
• 2 eggs
• 1 c. uncooked rice
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

Step 1: Slice about 1/4-inch off the bottom of the cabbage head, In boiling water, place the whole cabbage head and boil for approximately 2 minutes. As the cabbage softens, peel off the leaves.

Step 2: In the boiling water, place the rest of the head back and do the same until you have 8 large cabbage leaves. Or skip the boiling part and just freeze the cabbage. Then, thaw. Note that you just need the leaves to soften enough to roll.

Step 3: Place the ground beef, ground pork, uncooked rice, 1/4 c tomato sauce, garlic powder, pepper, salt, and onion in a large bowl. Mix well until combined. Then, whisk in the eggs.

Step 4: In a different bowl, mix the tomato sauce, paprika, and Worcestershire sauce.

Step 5: In the center of a leaf, place 1/4 c of the meat mixture and roll the leaves up like a burrito.

Step 6: Into the slow cooker, pour enough sauce to cover the bottom. Over the sauce, place the cabbage rolls in two layers, seam-side down. Make sure they are not touching and the slow cooker is not crowded.

Step 7: Whisk the sauce ingredients and pour this over the rolls.

Step 8: Set to cook for 4 hours on high or 8 hours on low.

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

Enjoy an Italian dining experience at home with this delightful Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce. This dish is an easy one-pot meal that you can throw together any time in a breeze.

Ingredients

Chicken:

½ c. flour

4 thin boneless, skinless chicken breasts, (or 2 thick ones, halved horizontally and paper towel dried)

1 tsp garlic powder

2 tbsp olive oil

2 tsp Italian seasoning

1 tsp salt

¼ tsp black pepper

Pasta:

12 ounces of spaghetti

White Wine, Parmesan Sauce:

4 garlic cloves, minced

4 tbsp butter

1 small yellow onion (or use ½ onion), chopped

2 scallions, chopped

1 tbsp flour

1 c. heavy cream

2 small tomatoes, diced

1 c. white wine

½ c. Parmesan cheese, shredded

¼ tsp crushed red pepper flakes

1 tsp Italian Seasoning

½ tsp salt, more to taste

How to make Italian Chicken Pasta in Creamy White Wine, Parmesan Cheese Sauce

Step 1: Horizontally cut the chicken breasts, making the pieces thin. Alternatively, use thin chicken breasts, then pat them dry with a paper towel.

Step 2: Place the flour, salt, black pepper, garlic powder, and Italian seasoning in a large bowl. Mix well until blended. In the flour mixture, place the chicken breasts and coat using tongs or a fork, pressing each chicken breast, flipping once until all sides are covered. Set aside.

Step 3: In a large skillet, heat 2 tbsp olive oil over medium-high heat. To the hot oil, sear the flour-coated chicken breasts for about 4 to 5 minutes per side or until all sides are golden brown and the chicken breasts are completely cooked, flipping once. When done, set the seared chicken breasts aside.

Step 4: To the pan, add the butter along with the diced yellow onion and minced garlic cloves. Cook for about 2 minutes over medium-high until the onions and garlic are translucent. Then, add the scallions along with the tomatoes and 1 tbsp flour. Stir well until combined.

Step 5: To the pan, add the heavy cream, wine, Italian Seasoning, salt, and red pepper flakes. Bring everything to a simmering point before adding a half cup of the shredded Parmesan cheese. Mix well using a wooden spoon or whisk until the mixture is smooth.

Step 6: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta when done, but DO NOT RINSE.

Step 7: To the skillet with the sauce, add the cooked pasta. Stir and cook for about 2 to 4 minutes over low heat. To taste, season with salt. On top, lay the chicken and allow it to warm up for about 5 minutes more.

Step 8: You can serve the chicken next to the pasta or on top and sprinkle it with Parmesan cheese. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 998, Calories from Fat 432, Fat 48g74%, Saturated Fat 25g156%, Trans Fat 1g, Cholesterol 192mg64%, Sodium 986mg43%, Potassium 935mg27%, Carbohydrates 86g29%, Fiber 5g21%, Sugar 5g6%, Protein 44g88%, Vitamin A 1992IU40%, Vitamin C 12mg15%, Calcium 264mg26%, Iron 4mg22%

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 Enjoy an Italian dining experience at home with this delightful Italian Chicken Pasta… General Recipes Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce European Print This

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

Nutrition facts: 998 calories 48 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• ½ c. flour
• 4 thin boneless, skinless chicken breasts, (or 2 thick ones, halved horizontally and paper towel dried)
• 1 tsp garlic powder
• 2 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp salt
• ¼ tsp black pepper
• Pasta:
• 12 ounces of spaghetti
• White Wine, Parmesan Sauce:
• 4 garlic cloves, minced
• 4 tbsp butter
• 1 small yellow onion (or use ½ onion), chopped
• 2 scallions, chopped
• 1 tbsp flour
• 1 c. heavy cream
• 2 small tomatoes, diced
• 1 c. white wine
• ½ c. Parmesan cheese, shredded
• ¼ tsp crushed red pepper flakes
• 1 tsp Italian Seasoning
• ½ tsp salt, more to taste

Instructions

Step 1: Horizontally cut the chicken breasts, making the pieces thin. Alternatively, use thin chicken breasts, then pat them dry with a paper towel.

Step 2: Place the flour, salt, black pepper, garlic powder, and Italian seasoning in a large bowl. Mix well until blended. In the flour mixture, place the chicken breasts and coat using tongs or a fork, pressing each chicken breast, flipping once until all sides are covered. Set aside.

Step 3: In a large skillet, heat 2 tbsp olive oil over medium-high heat. To the hot oil, sear the flour-coated chicken breasts for about 4 to 5 minutes per side or until all sides are golden brown and the chicken breasts are completely cooked, flipping once. When done, set the seared chicken breasts aside.

Step 4: To the pan, add the butter along with the diced yellow onion and minced garlic cloves. Cook for about 2 minutes over medium-high until the onions and garlic are translucent. Then, add the scallions along with the tomatoes and 1 tbsp flour. Stir well until combined.

Step 5: To the pan, add the heavy cream, wine, Italian Seasoning, salt, and red pepper flakes. Bring everything to a simmering point before adding a half cup of the shredded Parmesan cheese. Mix well using a wooden spoon or whisk until the mixture is smooth.

Step 6: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta when done, but DO NOT RINSE.

Step 7: To the skillet with the sauce, add the cooked pasta. Stir and cook for about 2 to 4 minutes over low heat. To taste, season with salt. On top, lay the chicken and allow it to warm up for about 5 minutes more.

Step 8: You can serve the chicken next to the pasta or on top and sprinkle it with Parmesan cheese. Enjoy!