General Recipes

This Green Chile Chicken Enchilada Casserole is the perfect quick and easy dish for a Mexican night! It’s filled with flavor with loads of melty cheese. Enjoy your favorite chicken enchilada without a fuss with this casserole version. Tastes like the traditional enchiladas, but is way too easy to make!

Ingredients

18 (6”) corn tortillas, torn in half

1 (16 oz.) package of shredded Monterey Jack cheese

1 (28 oz.) can of green chile enchilada sauce

4 skinless, boneless chicken breast halves

1 (8 oz.) container reduced fat sour cream

garlic salt to taste

How to make Quick and Easy Green Chile Chicken Enchilada Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Ready a medium baking dish. Lightly grease and set aside.

Step 2: After seasoning the chicken with garlic salt, arrange them in the prepared baking dish. Place in the preheated oven and bake for about 45 minutes or until the chicken is no longer pink and the juices run clear. The chicken is done when its internal temperature reaches at least 165 degrees F or 74 degrees C. Remove from the oven and allow the chicken to cool. Then, shred the chicken and set aside.

Step 3: Over the open flame of a gas stove burner, char each tortilla half using metal tongs for about a minute until lightly puffed.

Step 4: Into the bottom of a medium baking dish, pour about half an inch of enchilada sauce. On top, arrange 6 layers of tortillas in one layer. Then, sprinkle over half of the chicken followed by 1/3 of the cheese, half of the sour cream, and 1/3 of the rest of the enchilada sauce. Do the same layers. Then, coat the rest of the tortillas with some of the enchilada sauce, arranging the tortillas on top. Cover with the rest of the cheese and top everything off with the rest of the enchilada sauce.

Step 5: Tent the baking dish and place it in the preheated oven. Bake for about 45 minutes. Remove the casserole from the oven when cone and let it cool slightly.

Step 6: Serve and enjoy!

Quick and Easy Green Chile Chicken Enchilada Casserole

Rebecca This Green Chile Chicken Enchilada Casserole is the perfect quick and easy dish for a Mexican night! It’s filled with flavor with loads of melty cheese. Enjoy your favorite chicken… General Recipes Quick and Easy Green Chile Chicken Enchilada Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 18 (6”) corn tortillas, torn in half
• 1 (16 oz.) package of shredded Monterey Jack cheese
• 1 (28 oz.) can of green chile enchilada sauce
• 4 skinless, boneless chicken breast halves
• 1 (8 oz.) container reduced fat sour cream
• garlic salt to taste

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Ready a medium baking dish. Lightly grease and set aside.

Step 2: After seasoning the chicken with garlic salt, arrange them in the prepared baking dish. Place in the preheated oven and bake for about 45 minutes or until the chicken is no longer pink and the juices run clear. The chicken is done when its internal temperature reaches at least 165 degrees F or 74 degrees C. Remove from the oven and allow the chicken to cool. Then, shred the chicken and set aside.

Step 3: Over the open flame of a gas stove burner, char each tortilla half using metal tongs for about a minute until lightly puffed.

Step 4: Into the bottom of a medium baking dish, pour about half an inch of enchilada sauce. On top, arrange 6 layers of tortillas in one layer. Then, sprinkle over half of the chicken followed by 1/3 of the cheese, half of the sour cream, and 1/3 of the rest of the enchilada sauce. Do the same layers. Then, coat the rest of the tortillas with some of the enchilada sauce, arranging the tortillas on top. Cover with the rest of the cheese and top everything off with the rest of the enchilada sauce.

Step 5: Tent the baking dish and place it in the preheated oven. Bake for about 45 minutes. Remove the casserole from the oven when cone and let it cool slightly.

Step 6: Serve and enjoy!

Prep time: 20 mins | Cook time: 65 mins | Servings: 16 (4 quarts)

This is my favorite stew! It’s super comforting, easy to make, and filled with amazing flavors. This hamburger stew is also a great freezer or make-ahead meal for an even easier, quick, and carefree dinner, especially during winter months. This hearty stew is great to pair with breadsticks, buttery rolls, or biscuits to dunk into the delicious soup! But you can also serve this stew by itself. This stew is a mouthwatering one-pot meal that is satisfying on its own!

Ingredients

2 medium onions, chopped

2 lbs ground beef

4 cans (14-1/2 oz. each) stewed tomatoes, undrained

4 celery ribs, thinly sliced

8 medium carrots, thinly sliced

2 medium potatoes, peeled and cubed

2 c. water

3 tsp salt

1 tsp pepper

1/2 c. uncooked long-grain rice

How to make Favorite Hamburger Stew

Step 1: Cook the beef and onions in a Dutch oven over medium heat while breaking the meat into chunks until no longer pink. Then, add the tomatoes along with the carrots, celery, potatoes, water, and rice. To taste, season with salt and pepper.

Step 2: Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Let the stew simmer for about 30 minutes or until the veggies and rice are tender.

Step 3: Remove the cover and continue to simmer the stew for another 20 to 30 minutes or until the stew has thickened to your preferred consistency.

Notes:

Let the stew cool completely, then keep them in freezer containers. When ready to serve, thaw the frozen stew in the fridge overnight. The next day, transfer the stew to a saucepan and reheat while stirring often. If needed, add a bit of water.

If using beef that is 80% lean in place of lean ground beef saves 45 calories per 4-ounce serving of beef. I prefer lean as it is 29% lower in saturated fat.

Nutrition Facts:

1 cup: 191 calories, 7g fat (3g saturated fat), 35mg cholesterol, 689mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 12g protein.

Favorite Hamburger Stew

Rebecca Prep time: 20 mins | Cook time: 65 mins | Servings: 16 (4 quarts) This is my favorite stew! It’s super comforting, easy to make, and filled with amazing flavors.… General Recipes Favorite Hamburger Stew European Print This

Serves: 16 Prep Time: 20 mins Cooking Time: 65 mins 65 mins

Nutrition facts: 191 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 medium onions, chopped
• 2 lbs ground beef
• 4 cans (14-1/2 oz. each) stewed tomatoes, undrained
• 4 celery ribs, thinly sliced
• 8 medium carrots, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 c. water
• 3 tsp salt
• 1 tsp pepper
• 1/2 c. uncooked long-grain rice

Instructions

Step 1: Cook the beef and onions in a Dutch oven over medium heat while breaking the meat into chunks until no longer pink. Then, add the tomatoes along with the carrots, celery, potatoes, water, and rice. To taste, season with salt and pepper.

Step 2: Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Let the stew simmer for about 30 minutes or until the veggies and rice are tender.

Step 3: Remove the cover and continue to simmer the stew for another 20 to 30 minutes or until the stew has thickened to your preferred consistency.

Notes

Let the stew cool completely, then keep them in freezer containers. When ready to serve, thaw the frozen stew in the fridge overnight. The next day, transfer the stew to a saucepan and reheat while stirring often. If needed, add a bit of water. If using beef that is 80% lean in place of lean ground beef saves 45 calories per 4-ounce serving of beef. I prefer lean as it is 29% lower in saturated fat.

Prep time: 25 mins | Cook time: 45 mins | Total time: 1 hr 10 mins | Yield: 8-10 servings

Are you looking for a simple meal to serve to your family during busy days? This Shipwreck Stew is an amazing option! This stew is loaded with ground beef, veggies, and beans that will surely keep you full. This stew is perfect to pair with buttery rolls or garlic bread for an easy, cozy meal all year round!

This stew is a great freezer and make-ahead meal. You can keep this stew in freezer-safe containers or zip top bags and freeze it for up to 2 to 3 months. Or store in the fridge for up to 3 to 5 days. When ready to serve, reheat the stew in a saucepan or Dutch oven. If the stew is frozen, thaw it in the fridge overnight before reheating. In my opinion, this stew is even better each time it is reheated!

INGREDIENTS

5-7 potatoes, peeled (if desired) and sliced thin or cubed

2 lbs ground beef

1 large onion, sliced thinly or finely chopped

2 cans (15.5-16 ounces each) of dark red kidney beans, liquid included

2 cans (14.5 ounces each) of diced tomatoes, juice included

2 cans (15 ounces each) whole kernel corn, liquid included

salt & pepper to taste

5-7 stalks of celery, chopped

HOW TO MAKE SHIPWRECK STEW

Step 1: Cook the ground beef in a large pot over medium-high heat while breaking the meat into chunks as it cooks until browned. Drain the excess grease when done.

Step 2: To the ground beef, add the potatoes on top, followed by the onions, celery, kidney beans, corn, and tomatoes. To taste, season with salt and pepper.

Step 3: Cook the stew over medium-high heat until it begins to boil. Once boiling, adjust the heat to medium-low, put the lid on, and simmer for about 45 minutes, stirring often or until the veggies are tender.

NOTES:

Leftover stew is amazing and reheats perfectly.

You are welcome to add other spices or seasonings.

If you are looking for a great way to use leftover vegetables, this recipe is a great choice!

Easily make this stew in your slow cooker. First, cook the beef until browned, then all everything to your slow cooker and set it to cook for 6 to 8 hours on low.

NUTRITION FACTS:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 452 | Total Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Unsaturated Fat: 8g | Cholesterol: 81mg | Sodium: 165mg | Carbohydrates: 44g | Fiber: 6g | Sugar: 7g | Protein: 32g

SHIPWRECK STEW

Rebecca Prep time: 25 mins | Cook time: 45 mins | Total time: 1 hr 10 mins | Yield: 8-10 servings Are you looking for a simple meal to serve to… General Recipes SHIPWRECK STEW European Print This

Serves: 8-10 Prep Time: 25 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 452 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5-7 potatoes, peeled (if desired) and sliced thin or cubed
• 2 lbs ground beef
• 1 large onion, sliced thinly or finely chopped
• 2 cans (15.5-16 ounces each) of dark red kidney beans, liquid included
• 2 cans (14.5 ounces each) of diced tomatoes, juice included
• 2 cans (15 ounces each) whole kernel corn, liquid included
• salt & pepper to taste
• 5-7 stalks of celery, chopped

Instructions

Step 1: Cook the ground beef in a large pot over medium-high heat while breaking the meat into chunks as it cooks until browned. Drain the excess grease when done.

Step 2: To the ground beef, add the potatoes on top, followed by the onions, celery, kidney beans, corn, and tomatoes. To taste, season with salt and pepper.

Step 3: Cook the stew over medium-high heat until it begins to boil. Once boiling, adjust the heat to medium-low, put the lid on, and simmer for about 45 minutes, stirring often or until the veggies are tender.

Notes

Leftover stew is amazing and reheats perfectly. You are welcome to add other spices or seasonings. If you are looking for a great way to use leftover vegetables, this recipe is a great choice! Easily make this stew in your slow cooker. First, cook the beef until browned, then all everything to your slow cooker and set it to cook for 6 to 8 hours on low.

Total time: 30 mins | Serves: 8

Enjoy your favorite Reuben sandwich with this rich and creamy Reuben soup. This soup has the perfect balance of flavor that everyone loves. Serve a big serving of this soup with rye bread croutons for a comforting and easy weeknight dinner.

INGREDIENTS

1 lb cooked corned beef or pastrami, diced, fat removed

1 (32 ounces) carton of low-sodium chicken or beef stock

1 (8 ounces) package sauerkraut, rinsed and drained

4 carrots, chopped

1 yellow onion, chopped

3 cloves garlic, minced

1/3 c. cold water

1 (12-ounce) package of Swiss cheese, sliced

1/4 c. cornstarch

1 c. heavy cream

2 tbsp extra-virgin olive oil

1 tsp oregano

1 bay leaf

Croutons:

2-3 tbsp extra-virgin olive oil or butter, melted

kosher salt and freshly ground pepper, to taste

6 slices marbled rye bread

How to make Creamy Reuben Soup

Step 1: In a large stock pot, heat the olive oil over medium-high heat. Once the oil is hot, add the onion and carrot to the pot and saute for about 7 to 9 minutes until tender.

Step 2: Then, add the garlic along with the corned beef and cook for an additional 1 to 2 minutes or until aromatic. To taste, season with salt, pepper, and oregano.

Step 3: Into the pot, pour in the chicken stock. Next, add the sauerkraut. Stir well and bring everything to a boil. Once boiling, decrease the heat and allow the mixture to simmer for about 20 minutes.

Step 4: To make the slurry, whisk the cornstarch with cold water until well blended.

Step 5: Remove the bay leaf and discard, then stir the slurry into the soup. Continue to cook for 5 to 10 minutes more or until the soup has thickened.

Step 6: To the pot, add the heavy cream and Swiss cheese. Stir well and cook for additional 5 minutes or until the soup is thoroughly heated.

Step 7: To serve, ladle the soup into serving bowls and enjoy immediately with rye bread croutons.

Creamy Reuben Soup

Rebecca Total time: 30 mins | Serves: 8 Enjoy your favorite Reuben sandwich with this rich and creamy Reuben soup. This soup has the perfect balance of flavor that everyone loves.… General Recipes Creamy Reuben Soup European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb cooked corned beef or pastrami, diced, fat removed
• 1 (32 ounces) carton of low-sodium chicken or beef stock
• 1 (8 ounces) package sauerkraut, rinsed and drained
• 4 carrots, chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1/3 c. cold water
• 1 (12-ounce) package of Swiss cheese, sliced
• 1/4 c. cornstarch
• 1 c. heavy cream
• 2 tbsp extra-virgin olive oil
• 1 tsp oregano
• 1 bay leaf
• Croutons:
• 2-3 tbsp extra-virgin olive oil or butter, melted
• kosher salt and freshly ground pepper, to taste
• 6 slices marbled rye bread

Instructions

Step 1: In a large stock pot, heat the olive oil over medium-high heat. Once the oil is hot, add the onion and carrot to the pot and saute for about 7 to 9 minutes until tender.

Step 2: Then, add the garlic along with the corned beef and cook for an additional 1 to 2 minutes or until aromatic. To taste, season with salt, pepper, and oregano.

Step 3: Into the pot, pour in the chicken stock. Next, add the sauerkraut. Stir well and bring everything to a boil. Once boiling, decrease the heat and allow the mixture to simmer for about 20 minutes.

Step 4: To make the slurry, whisk the cornstarch with cold water until well blended.

Step 5: Remove the bay leaf and discard, then stir the slurry into the soup. Continue to cook for 5 to 10 minutes more or until the soup has thickened.

Step 6: To the pot, add the heavy cream and Swiss cheese. Stir well and cook for additional 5 minutes or until the soup is thoroughly heated.

Step 7: To serve, ladle the soup into serving bowls and enjoy immediately with rye bread croutons

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins

This Praline Crunch is super addictive! The combination of sweet and salty in every bite will make your mouth water! This tasty Praline Crunch is made with just a few simple ingredients; Crispix cereal, pecans, brown sugar, corn syrup, butter, vanilla, and baking soda. Mix everything, bake, and allow it to cool before breaking it into pieces. If desired, you can throw this Praline Crunch in advance and just keep these in an airtight container.

If you are looking for an amazing homemade gift or party treat, this Praline Crunch is a great option! Note that this recipe creates a ton, but if you desire to make more, that’s perfectly okay. I do most of the time because once my kids start eating this Praline Crunch, it’s hard to stop them!

Ingredients

½ c. butter

8 c. Crispix cereal

½ c. brown sugar, packed

½ teaspoon baking soda

½ c. corn syrup

1 teaspoon vanilla extract

2 c. pecan halves (I use salted)

HOW TO MAKE PRALINE CRUNCH

Step 1: Prepare the oven. Preheat it to 250 degrees F.

Step 2: In a large bowl, mix the cereal and pecans.

Step 3: Whisk the brown sugar, corn syrup, and butter in a large saucepan over medium-high heat. Bring everything to a boil, stirring often. Then, take the pan off the heat and mix in the vanilla along with the baking soda. When done, pour this over the cereal mixture. Toss well to evenly coat the cereal mixture.

Step 4: Into a 9 x 13-inch pan, pour the cereal mixture. Place in the preheated oven and bake for about 1 hour, stirring once every 20 minutes.

Step 5: Remove from the oven when done and let the Praline Crunch cool before pouring this onto parchment or wax paper. Before serving, break the praline into pieces.

Note:

When making the brown sugar/corn syrup mixture, use a large saucepan. Note that the mixture will bubble up when adding the baking soda.

PRALINE CRUNCH

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins This Praline Crunch is super addictive! The combination of sweet and salty in every… General Recipes PRALINE CRUNCH European Print This

Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c. butter
• 8 c. Crispix cereal
• ½ c. brown sugar, packed
• ½ teaspoon baking soda
• ½ c. corn syrup
• 1 teaspoon vanilla extract
• 2 c. pecan halves (I use salted)

Instructions

Step 1: Prepare the oven. Preheat it to 250 degrees F.

Step 2: In a large bowl, mix the cereal and pecans.

Step 3: Whisk the brown sugar, corn syrup, and butter in a large saucepan over medium-high heat. Bring everything to a boil, stirring often. Then, take the pan off the heat and mix in the vanilla along with the baking soda. When done, pour this over the cereal mixture. Toss well to evenly coat the cereal mixture.

Step 4: Into a 9 x 13-inch pan, pour the cereal mixture. Place in the preheated oven and bake for about 1 hour, stirring once every 20 minutes.

Step 5: Remove from the oven when done and let the Praline Crunch cool before pouring this onto parchment or wax paper. Before serving, break the praline into pieces.

Notes

When making the brown sugar/corn syrup mixture, use a large saucepan. Note that the mixture will bubble up when adding the baking soda.

Total time: 35 mins | Serves: 9

I have my favorite biscuit recipe. I believe we all do. As for me, this Butter Swim Biscuits recipe is my top pick. These biscuits are baked in butter until soft, moist, and flaky with crispy edges. To make these delicious biscuits all we need are a few basic ingredients; butter and buttermilk along with other pantry essentials. I love these biscuits to serve for breakfast with jam. Also excellent for soaking all the savory flavors of stews and chilis.

I especially love the light and flaky texture of these biscuits. Once baked these biscuits end up soft, moist, and packed with flavor. The dough swims in butter that steams the dough as it bakes. This traps a pocket of air inside that once the dough cools off. This guarantees the best textures that remind me of croissants, except these biscuits are low-maintenance!

If you love simple recipes that you can easily throw together at home. This biscuit recipe is a must! I assure you that these biscuits would be the most delicious and fluffy biscuits you’ll ever make!

INGREDIENTS

1/2 c. (1 stick) butter, melted

2 c. buttermilk

4 tsp baking powder

2 1/2 c. all-purpose flour

2 tsp salt

1 1/2 tbsp granulated sugar

How to make Butter Swim Biscuits

Step 1: Prepare the oven. Preheat it to 450 degrees F.

Step 2: Place the flour, baking powder, sugar, and salt in a medium bowl. Mix well until combined. Then, add the buttermilk and mix until you have just formed a moist dough.

Step 3: Into an 8 x 8-inch baking dish, pour the melted butter. On top, place the dough, spreading it across the pan using a spatula until the dough touches the sides.

Step 4: Into 9-equal squares, cut the dough. Place in the preheated oven and bake for about 20 to 25 minutes or until golden brown.

Butter Swim Biscuits: Soft And Delicious

Rebecca Total time: 35 mins | Serves: 9 I have my favorite biscuit recipe. I believe we all do. As for me, this Butter Swim Biscuits recipe is my top pick.… General Recipes Butter Swim Biscuits: Soft And Delicious European Print This

Serves: 9

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. (1 stick) butter, melted
• 2 c. buttermilk
• 4 tsp baking powder
• 2 1/2 c. all-purpose flour
• 2 tsp salt
• 1 1/2 tbsp granulated sugar

Instructions

Step 1: Prepare the oven. Preheat it to 450 degrees F.

Step 2: Place the flour, baking powder, sugar, and salt in a medium bowl. Mix well until combined. Then, add the buttermilk and mix until you have just formed a moist dough.

Step 3: Into an 8 x 8-inch baking dish, pour the melted butter. On top, place the dough, spreading it across the pan using a spatula until the dough touches the sides.

Step 4: Into 9-equal squares, cut the dough. Place in the preheated oven and bake for about 20 to 25 minutes or until golden brown.

Prep time: 10 mins | Cook time: 20 mins | Serves: 4

I love this Creamy Chicken Orzo. This is a simple meal that you can make quickly. The perfect cozy weeknight dinner with carrots, celery, onions, and garlic flavor. Serve this dish with some crusty bread for a filling, familiar dinner that your entire family will love!

This Creamy Chicken Orzo is one of the easiest and quickest meals you can make for your family. In under twenty minutes dinner is ready! This dish has basic veggies with a bit of garlic and a dash of creaminess. Enjoy a comforting, cozy, and creamy one-bowl dinner with this delightful Creamy Chicken Orzo with this easy recipe. If you are yet to try this, do it soon! It’s amazing and would be an amazing dinner rotation.

INGREDIENTS

1 small white onion, chopped

1 tbsp olive oil

3 cloves garlic, minced

2 ribs celery, chopped

2 large carrots, peeled and sliced

8 c. chicken broth

1 pound orzo pasta

1/2 tsp dried thyme

2 c. chicken, cooked and shredded

1/2 tsp dried rosemary

Kosher salt and freshly ground black pepper, to taste

Fresh parsley, minced, for serving

How to make Creamy Chicken Orzo

Step 1: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the onion to the pot along with the celery and carrots. Cook for about 5 minutes or until the onion is translucent. Then, add the garlic and continue to cook for another minute.

Step 2: To the pot, pour in the chicken broth and bring it to a boil.

Step 3: Add the chicken, orzo, dried thyme, and rosemary. Stir well and let everything simmer for about 20 minutes. Decrease the heat if needed until the orzo is completely cooled and most of the liquid has been absorbed.

Step 4: To taste, season with salt and pepper.

Step 5: Before serving, garnish with some fresh parsley. Enjoy!

Creamy Chicken Orzo: The Perfect Weeknight Meal

Rebecca Prep time: 10 mins | Cook time: 20 mins | Serves: 4 I love this Creamy Chicken Orzo. This is a simple meal that you can make quickly. The perfect… General Recipes Creamy Chicken Orzo: The Perfect Weeknight Meal European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small white onion, chopped
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 ribs celery, chopped
• 2 large carrots, peeled and sliced
• 8 c. chicken broth
• 1 pound orzo pasta
• 1/2 tsp dried thyme
• 2 c. chicken, cooked and shredded
• 1/2 tsp dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, minced, for serving

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the onion to the pot along with the celery and carrots. Cook for about 5 minutes or until the onion is translucent. Then, add the garlic and continue to cook for another minute.

Step 2: To the pot, pour in the chicken broth and bring it to a boil.

Step 3: Add the chicken, orzo, dried thyme, and rosemary. Stir well and let everything simmer for about 20 minutes. Decrease the heat if needed until the orzo is completely cooled and most of the liquid has been absorbed.

Step 4: To taste, season with salt and pepper.

Step 5: Before serving, garnish with some fresh parsley. Enjoy!

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 4 people

To make this smoked sausage Cajun Alfredo is made with just five ingredients. Simple ingredients that you might already have on hand; smoked sausage, pasta, Cajun seasoning, heavy cream, and Parmesan. Throw this dish together in less than fifteen minutes and enjoy an amazing dinner with your family, even two or three nights in a row!

This smoked sausage Cajun Alfredo has been my family’s favorite for a long time! It is super good, they are begging me to make this over and over again! This recipe has been one of my go-to for easy weeknight meals. This dish has the perfect amount of spice so I do not have to worry about this dish being too spicy for my children. But if you are still worried, you are welcome to decrease the amount of Cajun seasoning according to your preference. Also, if you want to use other shapes of pasta, you can! I also use turkey-smoked sausage to cut down on calories. And yes, it tastes as amazing if you use a regular smoked sausage!

For the perfect dinner, serve this Cajun Pasta with some bread, green beans, or salad. Make sure not to miss this, easy recipe. It’s a must-try and no doubt a keeper!

Ingredients

2 c. heavy cream

1 tablespoon Cajun seasoning

1 (14-ounce) package of turkey smoked sausage, cut into 1/4” slices

½ c. grated Parmesan cheese

8 oz. Pasta

HOW TO MAKE SMOKED SAUSAGE CAJUN ALFREDO

Step 1: Following the package directions, cook the pasta until al dente. Drain when done and set aside.

Step 2: In a large skillet, saute the sausage over medium-high heat for about 5 minutes, stirring often. Then, add the cream and Cajun seasoning. Bring everything to a boil. Once boiling, adjust the heat to low and let the mixture gently simmer for about 3 to 4 minutes or until thickened.

Step 3: Stir in the Parmesan cheese and toss in the pasta. Enjoy!

SMOKED SAUSAGE CAJUN ALFREDO

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 4 people To make this smoked sausage Cajun Alfredo is made with just five… General Recipes SMOKED SAUSAGE CAJUN ALFREDO European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c. heavy cream
• 1 tablespoon Cajun seasoning
• 1 (14-ounce) package of turkey smoked sausage, cut into 1/4” slices
• ½ c. grated Parmesan cheese
• 8 oz. Pasta

Instructions

Step 1: Following the package directions, cook the pasta until al dente. Drain when done and set aside.

Step 2: In a large skillet, saute the sausage over medium-high heat for about 5 minutes, stirring often. Then, add the cream and Cajun seasoning. Bring everything to a boil. Once boiling, adjust the heat to low and let the mixture gently simmer for about 3 to 4 minutes or until thickened.

Step 3: Stir in the Parmesan cheese and toss in the pasta. Enjoy!

Total prep time: 1 hr 40 mins | Yield: 16 servings

Moist chocolate cupcakes with a simple Graham crust filled with fluffy and light marshmallow filling then topped with a decadent milk chocolate ganache. These are the best dessert with delightful layers of our favorite s’mores!

Ingredients

Crust:

5 tbsp unsalted butter-melted

1 1/3 c. Graham crackers crumbs

5 tbsp sugar

Chocolate cupcakes:

½ c. vegetable oil

1 c. sugar

¾ tsp baking powder

6 tbsp Hershey’s Cocoa powder

¾ tsp baking soda

½ tsp salt

½ c. milk- room temperature

1 tsp vanilla

1 large egg-lightly beaten

½ c. boiling water

¾ c. plus 2 tablespoons all-purpose flour

Marshmallow filling:

½ c. sugar

2 egg whites

1 tsp vanilla

¼ tsp cream of tartar

Milk chocolate ganache:

10 ounces of milk chocolate-finely chopped

½ tbsp vegetable oil

1 cup heavy whipping cream

HOW TO MAKE HERSHEY S’MORES CUPCAKES

Crust:

Step 1: Prepare the oven. Preheat it to 325 degrees. In the middle of the oven, position the rack. Using 16 cupcake liners, line your cupcake tins. Set aside.

Step 2: In a small bowl, place the graham cracker crumbs, sugar, and melted butter. Stir well using a fork. Into the bottom of each cupcake liner, place about 1 1/2 tbsp of the mixture.

Step 3: Place in the preheated oven and bake for about 6 minutes. Remove from the oven when done and set aside to cool.

Cupcakes:

Step 4: In a bowl, whisk the cocoa, sugar, flour, baking powder, baking soda, and salt. Then, add the oil along with the milk, egg, and vanilla. Using a handheld electric mixer, beat everything for about 2 minutes on medium speed. Next, pour in the boiling water and continue beating until blended.

Step 5: Between the cupcake liners, equally divide the batter. Then, pour this on top of the crust.

Step 6: Bake the cupcakes for approximately 20 to 25 minutes. When done, remove them from the oven and let them cool in the pan. Once cooled, create a hollow in the middle of each cupcake using a sharp knife.

Marshmallow filling:

Step 7: In a heatproof bowl over a pot of simmering water, whisk the egg whites, sugar, and cream of tartar until the sugar has dissolved. Keep whisking until the egg is warm. Then, take the bowl off the heat and continue stirring until stiff peaks form. Next, add the vanilla and stir.

Step 8: Into a piping bag with a round tip, place the filling. Snip off the corner of the bag, then fill the cupcakes.

Step 9: After filling the cupcakes, return the cupcake tops.

Ganache:

Step 10: Melt the chopped milk chocolate with half tbsp vegetable oil in a small saucepan over low heat, stirring well until the mixture is completely smooth. Take the pan off the heat and stir in the cold heavy whipping cream until well blended.

Step 11: Onto the cupcakes, spread the ganache using a spoon.

HERSHEY S’MORES CUPCAKES

Rebecca Total prep time: 1 hr 40 mins | Yield: 16 servings Moist chocolate cupcakes with a simple Graham crust filled with fluffy and light marshmallow filling then topped with a… General Recipes HERSHEY S’MORES CUPCAKES European Print This

Serves: 16

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Crust:
• 5 tbsp unsalted butter-melted
• 1 1/3 c. Graham crackers crumbs
• 5 tbsp sugar
• Chocolate cupcakes:
• ½ c. vegetable oil
• 1 c. sugar
• ¾ tsp baking powder
• 6 tbsp Hershey’s Cocoa powder
• ¾ tsp baking soda
• ½ tsp salt
• ½ c. milk- room temperature
• 1 tsp vanilla
• 1 large egg-lightly beaten
• ½ c. boiling water
• ¾ c. plus 2 tablespoons all-purpose flour
• Marshmallow filling:
• ½ c. sugar
• 2 egg whites
• 1 tsp vanilla
• ¼ tsp cream of tartar
• Milk chocolate ganache:
• 10 ounces of milk chocolate-finely chopped
• ½ tbsp vegetable oil
• 1 cup heavy whipping cream

Instructions

Crust:

Step 1: Prepare the oven. Preheat it to 325 degrees. In the middle of the oven, position the rack. Using 16 cupcake liners, line your cupcake tins. Set aside.

Step 2: In a small bowl, place the graham cracker crumbs, sugar, and melted butter. Stir well using a fork. Into the bottom of each cupcake liner, place about 1 1/2 tbsp of the mixture.

Step 3: Place in the preheated oven and bake for about 6 minutes. Remove from the oven when done and set aside to cool.

Cupcakes:

Step 4: In a bowl, whisk the cocoa, sugar, flour, baking powder, baking soda, and salt. Then, add the oil along with the milk, egg, and vanilla. Using a handheld electric mixer, beat everything for about 2 minutes on medium speed. Next, pour in the boiling water and continue beating until blended.

Step 5: Between the cupcake liners, equally divide the batter. Then, pour this on top of the crust.

Step 6: Bake the cupcakes for approximately 20 to 25 minutes. When done, remove them from the oven and let them cool in the pan. Once cooled, create a hollow in the middle of each cupcake using a sharp knife.

Marshmallow filling:

Step 7: In a heatproof bowl over a pot of simmering water, whisk the egg whites, sugar, and cream of tartar until the sugar has dissolved. Keep whisking until the egg is warm. Then, take the bowl off the heat and continue stirring until stiff peaks form. Next, add the vanilla and stir.

Step 8: Into a piping bag with a round tip, place the filling. Snip off the corner of the bag, then fill the cupcakes.

Step 9: After filling the cupcakes, return the cupcake tops.

Ganache:

Step 10: Melt the chopped milk chocolate with half tbsp vegetable oil in a small saucepan over low heat, stirring well until the mixture is completely smooth. Take the pan off the heat and stir in the cold heavy whipping cream until well blended.

Step 11: Onto the cupcakes, spread the ganache using a spoon.

Cook time: 55 mins | Serves: 4

If you are looking for an amazing, low-carb dinner, this Chicken, Spinach, and Mushroom, Low-Carb Oven Dish is a must-try! This dish is loaded with wonderful flavors that you’ll crave over and over again.

This amazing dish is a very simple dinner made with just a couple of basic ingredients. This has chicken and veggies topped with loads of melted cheese. This chicken and veggies dish will no doubt please the crowd!

My family absolutely loves this dish. This Chicken, Spinach, and Mushroom, Low-Carb Oven Dish have been one of our favorite rotation for years! A wonderful main dish that does not need any side! Enjoy a fuss-free and filling weeknight dinner that your entire family will love!

Ingredients

¼ c. olive oil

6 thin sliced chicken breasts

½ c. chicken broth

1 container green onion cream cheese

1 small bag of fresh baby spinach

1 dash Weber Herb and Garlic Seasoning

1 large package of sliced mushrooms

8 ounces shredded mozzarella cheese

1 dash pepper

HOW TO MAKE CHICKEN SPINACH AND MUSHROOM LOW-CARB OVEN DISH

Step 1: In a pan, place the chicken in a single layer, then place the mushrooms and spinach on top. Sprinkle with seasonings.

Step 2: Combine the softened cream cheese with olive oil and chicken broth until blended. Pour this over the chicken.

Step 3: Using foil, cover the pan, but do not seal. Place in the oven and bake for about 20 minutes at 375 degrees. Uncover and continue baking for an additional 20 to 25 minutes.

Step 4: On top, sprinkle the mozzarella cheese and bake for 10 minutes more or until the cheese is beginning to brown.

Step 5: Remove from the oven when done and allow the dish to cool for about 10 minutes before serving. Enjoy!

Tip:

For this recipe, you can use turkey instead of chicken.

CHICKEN SPINACH AND MUSHROOM LOW CARB OVEN DISH

Rebecca Cook time: 55 mins | Serves: 4 If you are looking for an amazing, low-carb dinner, this Chicken, Spinach, and Mushroom, Low-Carb Oven Dish is a must-try! This dish is… General Recipes CHICKEN SPINACH AND MUSHROOM LOW CARB OVEN DISH European Print This

Serves: 4 Cooking Time: 55 mins 55 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c. olive oil
• 6 thin sliced chicken breasts
• ½ c. chicken broth
• 1 container green onion cream cheese
• 1 small bag of fresh baby spinach
• 1 dash Weber Herb and Garlic Seasoning
• 1 large package of sliced mushrooms
• 8 ounces shredded mozzarella cheese
• 1 dash pepper

Instructions

Step 1: In a pan, place the chicken in a single layer, then place the mushrooms and spinach on top. Sprinkle with seasonings.

Step 2: Combine the softened cream cheese with olive oil and chicken broth until blended. Pour this over the chicken.

Step 3: Using foil, cover the pan, but do not seal. Place in the oven and bake for about 20 minutes at 375 degrees. Uncover and continue baking for an additional 20 to 25 minutes.

Step 4: On top, sprinkle the mozzarella cheese and bake for 10 minutes more or until the cheese is beginning to brown.

Step 5: Remove from the oven when done and allow the dish to cool for about 10 minutes before serving. Enjoy!

Notes

For this recipe, you can use turkey instead of chicken.