General Recipes

Summer is over, but we still cannot get over this bacon ranch pasta salad. It has been my family’s favorite and excellent for summer barbecues. This salad never fails to impress everyone. I always bring this to potlucks, picnics, or any gatherings. Tender pasta clothed in creamy ranch dressing with bacon and loads of other goodies.

Say goodbye to boring pasta and make this scrumptious, easy-to-make bacon ranch pasta salad. Out of this world delicious and bursting with delightful flavors! This salad is a must and a keeper!

Light and flavorful – this bacon ranch pasta salad is the perfect salad not only for summer but all year round! I have tried different salad recipes before, but this recipe always stands out. It is made with just a few basic ingredients combined to make this amazing pasta salad! If you need a quick and easy side dish, you have to give this bacon ranch pasta salad a try. This is crazy good, even your pickiest eaters will love this pasta salad!

Ingredients

2 c. Frozen Peas

1/2 c. Cheddar & Mozzarella Cheese (Shredded)

1 c. Mayonnaise

2 Green Onions (Sliced)

8 ounces Pasta Mini Shells

2 tablespoons Ranch Seasoning

6 strips of Bacon (Chopped into small pieces)

How to make Bacon Ranch Pasta Salad

Step 1: Following the package directions, cook the pasta in a medium saucepan with salted boiling water until al dente. Drain the pasta when done and rinse with cold water. Then, place the cooked pasta in the fridge for about 10 to 15 minutes.

Step 2: Place the pasta in a large bowl along with the peas, green onion, cheese, mayonnaise, ranch seasoning, and bacon. Toss well to evenly coat the pasta.

Step 3: Chill the salad before serving.

Step 4: When ready to serve, top the salad with more bacon and cheese. Enjoy!

Bacon Ranch Pasta Salad

Rebecca Summer is over, but we still cannot get over this bacon ranch pasta salad. It has been my family’s favorite and excellent for summer barbecues. This salad never fails to… General Recipes Bacon Ranch Pasta Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c. Frozen Peas
• 1/2 c. Cheddar & Mozzarella Cheese (Shredded)
• 1 c. Mayonnaise
• 2 Green Onions (Sliced)
• 8 ounces Pasta Mini Shells
• 2 tablespoons Ranch Seasoning
• 6 strips of Bacon (Chopped into small pieces)

Instructions

Step 1: Following the package directions, cook the pasta in a medium saucepan with salted boiling water until al dente. Drain the pasta when done and rinse with cold water. Then, place the cooked pasta in the fridge for about 10 to 15 minutes.

Step 2: Place the pasta in a large bowl along with the peas, green onion, cheese, mayonnaise, ranch seasoning, and bacon. Toss well to evenly coat the pasta.

Step 3: Chill the salad before serving.

Step 4: When ready to serve, top the salad with more bacon and cheese. Enjoy!

Prep time: 15 mins | Inactive: 2 hrs | Yield: 12 bars

These Millionaire’s Shortbread Bars are a no-bake dessert that you can easily and quickly make at any time! These bars are made with simple ingredients. If you are searching for a no-fuss dessert, these Millionaire’s Shortbread Bars are an amazing option. This treat has three layers; the cookie base layer is topped with caramel, then chocolate. For an added layer of goodness, immediately sprinkle some course sea salt on top.

I love salted caramel and shortbread cookies. And the combination of chocolate and caramel is to die for! To combine all my favorites in one dessert, that’s a pretty smart move!

Ingredients

COOKIE LAYER:

1/2 tsp ground cinnamon

7 tbsp unsalted butter, melted

1 1/3 c. (10.5 oz.) shortbread cookies, crumbled in a food processor

CARAMEL LAYER:

1 (12 oz.) can sweetened condensed milk

1/4 c. brown sugar

6 tbsp unsalted butter

CHOCOLATE LAYER:

1 tbsp unsalted butter

Optional: Coarse ground sea salt for topping

1 c. semi-sweet chocolate chips

How to make No-Bake Millionaire’s Shortbread Bars

Step 1: To make the cookie layer, start by greasing an 8 x 8-inch baking well and set it aside. In a large bowl, place the cookie crumbs, cinnamon, and melted butter. Mix well until combined.

Step 2: Into the prepared pan, evenly press the shortbread mixture. Place in the fridge until firm.

Step 3: For the caramel layer, place the brown sugar, butter, and sweetened condensed milk in a small saucepan. Bring everything to a boil. Once boiling, adjust the heat to low and simmer while stirring occasionally until the mixture has thickened.

Step 4: Over the hardened shortbread base, pour the caramel. Then, return it to the fridge.

Step 5: Let the chocolate with 1 tbsp butter melt, then pour this over the caramel layer. On top, sprinkle some coarse sea salt.

Step 6: Place in the fridge until set before cutting into bars. Enjoy!

No-Bake Millionaire’s Shortbread Bars

Rebecca Prep time: 15 mins | Inactive: 2 hrs | Yield: 12 bars These Millionaire’s Shortbread Bars are a no-bake dessert that you can easily and quickly make at any time!… General Recipes No-Bake Millionaire’s Shortbread Bars European Print This

Serves: 12 Prep Time: 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• COOKIE LAYER:
• 1/2 tsp ground cinnamon
• 7 tbsp unsalted butter, melted
• 1 1/3 c. (10.5 oz.) shortbread cookies, crumbled in a food processor
• CARAMEL LAYER:
• 1 (12 oz.) can sweetened condensed milk
• 1/4 c. brown sugar
• 6 tbsp unsalted butter
• CHOCOLATE LAYER:
• 1 tbsp unsalted butter
• Optional: Coarse ground sea salt for topping
• 1 c. semi-sweet chocolate chips

Instructions

Step 1: To make the cookie layer, start by greasing an 8 x 8-inch baking well and set it aside. In a large bowl, place the cookie crumbs, cinnamon, and melted butter. Mix well until combined.

Step 2: Into the prepared pan, evenly press the shortbread mixture. Place in the fridge until firm.

Step 3: For the caramel layer, place the brown sugar, butter, and sweetened condensed milk in a small saucepan. Bring everything to a boil. Once boiling, adjust the heat to low and simmer while stirring occasionally until the mixture has thickened.

Step 4: Over the hardened shortbread base, pour the caramel. Then, return it to the fridge.

Step 5: Let the chocolate with 1 tbsp butter melt, then pour this over the caramel layer. On top, sprinkle some coarse sea salt.

Step 6: Place in the fridge until set before cutting into bars. Enjoy!

This recipe is awesome! It’s incredibly easy and quick to make using just a few pantry ingredients. Feel free to add some sliced potatoes to the chicken in the first thirty minutes of baking for an instant side that pairs so well with this delicious, lush butter-baked chicken.

My kids are obsessed with this butter-baked chicken! It’s a great alternative to the greasy fried chicken they are used to. The chicken breasts are dipped in milk and coated with seasoned flour and baked in melted butter. It’s an easy peasy recipe that guarantees one of the best chicken dinners you’ll ever make! Pair this butter-baked chicken with any of your preferred side dishes for a simple yet filling meal that your fussiest eaters will ask for over and over again!

If you are searching for a kid and family dinner, this butter-baked chicken is an amazing option. These chicken breasts not only taste great, but they come out super moist and tender!

Ingredients

1 can evaporated milk (12 ounces)

4 chicken breasts (I use boneless, skinless)

1 c. flour

1/8 tsp pepper

1/4 c. butter

1 1/2 tsp salt

1/4 c. water

1 can Cream of Chicken soup

How to make Mom’s Butter Baked Chicken

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: In a small dish, pour a little amount of the evaporated milk, making sure it is enough to dip your chicken in.

Step 3: Dip each piece of chicken in the milk, then roll each in the flour that has been seasoned with salt and pepper.

Step 4: In a 13 x 9-inch pan, melt the butter. Once the butter has melted, add the chicken and bake in the preheated oven for about 30 minutes.

Step 5: In the meantime, whisk the water, can of soup, and the remaining evaporated milk until well blended.

Step 6: After 30 minutes of baking, flip the chicken and pour the soup mixture on top. Return to the oven and continue baking for another 30 minutes or until the chicken is golden brown.

Mom’s Butter Baked Chicken

Rebecca This recipe is awesome! It’s incredibly easy and quick to make using just a few pantry ingredients. Feel free to add some sliced potatoes to the chicken in the first… General Recipes Mom’s Butter Baked Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 5 voted )

Ingredients

• 1 can evaporated milk (12 ounces)
• 4 chicken breasts (I use boneless, skinless)
• 1 c. flour
• 1/8 tsp pepper
• 1/4 c. butter
• 1 1/2 tsp salt
• 1/4 c. water
• 1 can Cream of Chicken soup

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: In a small dish, pour a little amount of the evaporated milk, making sure it is enough to dip your chicken in.

Step 3: Dip each piece of chicken in the milk, then roll each in the flour that has been seasoned with salt and pepper.

Step 4: In a 13 x 9-inch pan, melt the butter. Once the butter has melted, add the chicken and bake in the preheated oven for about 30 minutes.

Step 5: In the meantime, whisk the water, can of soup, and the remaining evaporated milk until well blended.

Step 6: After 30 minutes of baking, flip the chicken and pour the soup mixture on top. Return to the oven and continue baking for another 30 minutes or until the chicken is golden brown.

PREP TIME: 20 mins | COOK TIME: 40 mins | TOTAL TIME: 1 hr | SERVINGS: 4

This Mediterranean-style chicken dish is another amazing weekend dinner that is also great for entertaining. Low-carb, gluten-free, and packed with protein and veggies. I’m sure your mouth will water just by looking at this juicy chicken smothered in a delightful creamed cheese with bacon and mushrooms.

Ingredients

Chicken:

1.5-pound chicken breast, skinless, boneless (4 small chicken breast or 2 large chicken breast, halved)

1 tbsp butter

¼ tsp lemon pepper seasoning

¼ tsp paprika

Salt

Creamed spinach:

4 garlic cloves, minced

1 tbsp vegetable oil

10 ounces of spinach fresh

⅔ c. mozzarella cheese, shredded

⅔ c. half and half

Other Ingredients:

4 slices of bacon, cooked, chopped

1 tbsp vegetable oil

4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos

4 ounces mushrooms, sliced

How to make Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Grease the bottom of a baking dish with butter (for this recipe, I use a 13 x 9 x 4 inches deep oval casserole).

Step 3: Generously sprinkle all sides of the chicken breasts with salt, lemon pepper seasoning, and a little amount of paprika.

Step 4: Into the greased baking dish, place the chicken breasts, flat side down. Put in the preheated oven and bake for about 15 to 20 minutes.

Creamed spinach:

Step 5: In a large skillet, heat 1 tbsp vegetable oil over medium heat. Once the oil is hot, add the spinach to the skillet and cook for about 1 to 2 minutes or until the spinach is starting to wilt, covered.

Step 6: Take the skillet off the heat, then add the minced garlic and half-and-half. Return to the heat and bring everything to a boil. While stirring constantly, add the shredded mozzarella cheese, cooking over high heat until the cheese begins to melt. This takes about 30 seconds.

Step 7: Decrease the heat and cook for another 30 seconds to 1 minute while still stirring until the mixture is smooth. To taste, season with salt.

Mushrooms:

Step 8: Heat 1 tbsp oil in another pan. Then, add the sliced mushrooms and cook for about 1 to 2 minutes over medium-high heat until the mushrooms caramelize.

To assemble:

Step 9: Take the chicken out of the oven. On top of each chicken breast, place the creamed spinach, then chopped cooked bacon, cooked mushrooms, and broken slices of pepper jack cheese. Return to the oven and resume baking for another 15 to 20 minutes, uncovered, until the chicken is no longer pink in the middle and the juices run clear. In the last 2 to 4 minutes, broil the chicken if desired.

Nutrition Facts:

Amount per Serving: Calories 611, Fat 40g 62%, Saturated Fat 22g 138%, Cholesterol 185mg 62%, Sodium 709mg 31%, Potassium 1259mg 36%, Carbohydrates 7g 2%, Fiber 1g 4%, Sugar 1g 1%, Protein 54g 108%, Vitamin A 7330IU 147%, Vitamin C 23.8mg 29%, Calcium 430mg 43%, Iron 3.1mg 17%

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Rebecca PREP TIME: 20 mins | COOK TIME: 40 mins | TOTAL TIME: 1 hr | SERVINGS: 4 This Mediterranean-style chicken dish is another amazing weekend dinner that is also great… General Recipes Smothered Chicken with Creamed Spinach, Bacon, Mushrooms European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 611 calories 40 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 1.5-pound chicken breast, skinless, boneless (4 small chicken breast or 2 large chicken breast, halved)
• 1 tbsp butter
• ¼ tsp lemon pepper seasoning
• ¼ tsp paprika
• Salt
• Creamed spinach:
• 4 garlic cloves, minced
• 1 tbsp vegetable oil
• 10 ounces of spinach fresh
• ⅔ c. mozzarella cheese, shredded
• ⅔ c. half and half
• Other Ingredients:
• 4 slices of bacon, cooked, chopped
• 1 tbsp vegetable oil
• 4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos
• 4 ounces mushrooms, sliced

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Grease the bottom of a baking dish with butter (for this recipe, I use a 13 x 9 x 4 inches deep oval casserole).

Step 3: Generously sprinkle all sides of the chicken breasts with salt, lemon pepper seasoning, and a little amount of paprika.

Step 4: Into the greased baking dish, place the chicken breasts, flat side down. Put in the preheated oven and bake for about 15 to 20 minutes.

Creamed spinach:

Step 5: In a large skillet, heat 1 tbsp vegetable oil over medium heat. Once the oil is hot, add the spinach to the skillet and cook for about 1 to 2 minutes or until the spinach is starting to wilt, covered.

Step 6: Take the skillet off the heat, then add the minced garlic and half-and-half. Return to the heat and bring everything to a boil. While stirring constantly, add the shredded mozzarella cheese, cooking over high heat until the cheese begins to melt. This takes about 30 seconds.

Step 7: Decrease the heat and cook for another 30 seconds to 1 minute while still stirring until the mixture is smooth. To taste, season with salt.

Mushrooms:

Step 8: Heat 1 tbsp oil in another pan. Then, add the sliced mushrooms and cook for about 1 to 2 minutes over medium-high heat until the mushrooms caramelize.

To assemble:

Step 9: Take the chicken out of the oven. On top of each chicken breast, place the creamed spinach, then chopped cooked bacon, cooked mushrooms, and broken slices of pepper jack cheese. Return to the oven and resume baking for another 15 to 20 minutes, uncovered, until the chicken is no longer pink in the middle and the juices run clear. In the last 2 to 4 minutes, broil the chicken if desired.

Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 6 PATTIES

Nothing beats this mouthwatering chopped steak with mushroom gravy. It’s an amazing weeknight dinner best served over mashed potatoes or mashed cauliflower for a filling meal excellent for your entire family! Enjoy these Texas-style Steak Patties with Brown Gravy, Onions, and Mushrooms with this easy and quick recipe.

Ingredients

Chopped Steak Patties:

3 tbsp butter, divided

1 large egg

2 lbs ground sirloin

1/3 c. panko breadcrumbs

1 tsp onion powder

1 tbsp Worcestershire sauce

1 tsp garlic powder

1/2 tsp smoked paprika

1 tsp salt

1/2 tsp ground black pepper

Mushroom Gravy:

1 large onion, peeled and chopped

1 1/2 lbs button mushrooms, sliced

3 c. beef broth

1/4 c. all-purpose flour

1/2 tsp dried thyme

1/2 c. cooking sherry

How to make Chopped Steak with Mushroom Gravy

Step 1: Place the ground sirloin, egg, panko, Worcestershire, salt, and all spices in a mixing bowl. Mix well using your hands, evenly distributing the spices throughout the meat. Into 6 equal portions, divide the mixture and press each into half-inch patties.

Step 2: Heat a large saute pan over medium heat. Melt 1 tbsp butter into the pan. Then, add the chopped steak patties and cook for about 5 minutes on each side, flipping once. To a holding plate, transfer the cooked patties and tightly cover with foil.

Step 3: In the meantime, chop the onion and thinly slice the mushrooms.

Step 4: Into the empty pan, melt the rest of the 2 tbsp butter. Add the onions once the butter has melted and saute for about 3 minutes. Then, add the mushrooms and thyme. Stir and continue to cook for another 5 minutes to sweat out the juices from the mushrooms.

Step 5: To the pan, add the flour. Continue to cook while stirring constantly for about 1 to 2 minutes until the flour is lightly browned. Next, pour in the beef broth and sherry. Stir well and let everything simmer for about 5 to 7 minutes until the mixture has thickened. Return the patties to the gravy to rewarm.

Step 6: Once done, serve the chopped steak right away with the mushroom gravy. Enjoy with mashed cauliflower or potatoes.

Notes:

I love to smother the chopped steak and mushrooms with cheese to mix things up.

If desired, you can also create 4 extra-large patties instead of smaller ones.

Nutrition Facts:

Serving: 1patty, calories: 487 kcal, carbohydrates: 14g, protein: 36g, fat: 30g, saturated fat: 13g, cholesterol: 153mg, sodium: 1058mg, potassium: 970mg, fiber: 2g, sugar: 4g, vitamin a: 308iu, vitamin c: 5mg, calcium: 57mg, iron: 5mg

Chopped Steak with Mushroom Gravy Recipe

Rebecca Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 6 PATTIES Nothing beats this mouthwatering chopped steak with mushroom gravy. It’s an amazing… General Recipes Chopped Steak with Mushroom Gravy Recipe European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 487 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chopped Steak Patties:
• 3 tbsp butter, divided
• 1 large egg
• 2 lbs ground sirloin
• 1/3 c. panko breadcrumbs
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp ground black pepper
• Mushroom Gravy:
• 1 large onion, peeled and chopped
• 1 1/2 lbs button mushrooms, sliced
• 3 c. beef broth
• 1/4 c. all-purpose flour
• 1/2 tsp dried thyme
• 1/2 c. cooking sherry

Instructions

Step 1: Place the ground sirloin, egg, panko, Worcestershire, salt, and all spices in a mixing bowl. Mix well using your hands, evenly distributing the spices throughout the meat. Into 6 equal portions, divide the mixture and press each into half-inch patties.

Step 2: Heat a large saute pan over medium heat. Melt 1 tbsp butter into the pan. Then, add the chopped steak patties and cook for about 5 minutes on each side, flipping once. To a holding plate, transfer the cooked patties and tightly cover with foil.

Step 3: In the meantime, chop the onion and thinly slice the mushrooms.

Step 4: Into the empty pan, melt the rest of the 2 tbsp butter. Add the onions once the butter has melted and saute for about 3 minutes. Then, add the mushrooms and thyme. Stir and continue to cook for another 5 minutes to sweat out the juices from the mushrooms.

Step 5: To the pan, add the flour. Continue to cook while stirring constantly for about 1 to 2 minutes until the flour is lightly browned. Next, pour in the beef broth and sherry. Stir well and let everything simmer for about 5 to 7 minutes until the mixture has thickened. Return the patties to the gravy to rewarm.

Step 6: Once done, serve the chopped steak right away with the mushroom gravy. Enjoy with mashed cauliflower or potatoes.

Notes

I love to smother the chopped steak and mushrooms with cheese to mix things up. If desired, you can also create 4 extra-large patties instead of smaller ones.

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

Easy, quick, and delightful – this Chicken Puttanesca is an amazing chicken and pasta dish with flavorful tomato, olive, and caper sauce. Enjoy a classic, hearty Italian dinner at home any time with this simple recipe.

Ingredients

4 chicken thighs (bone in and skin on)

1 tbsp olive oil

1 onion, diced

salt and pepper to taste

4 cloves garlic, chopped

1 tbsp capers

1/2 tsp red chili pepper flakes

1/2 c. chicken broth

1 (14 oz.) can of diced tomatoes (or marinara sauce)

1/2 c. olives, pitted and coarsely chopped

1 tsp oregano (or Italian seasoning)

2 anchovy fillets, chopped

salt and pepper to taste

1 tbsp fish sauce (optional)

How to make Chicken Puttanesca

Step 1: In a large skillet, heat the oil over medium-high heat. In the meantime, season the chicken thighs with salt and pepper. Once the oil is hot, place the chicken thighs in the skillet and cook for about 3 to 5 minutes on each side until lightly golden brown. Set aside when done.

Step 2: In the now-empty skillet, cook the onion for about 3 to 5 minutes or until tender. Add the garlic, red pepper flakes, and anchovies. Continue to cook for another minute until aromatic.

Step 3: Pour in the chicken broth. Using a wooded spoon, scrape up the brown bits from the bottom of the pan while the broth simmers.

Step 4: To the skillet, add the tomatoes along with the capers, olives, oregano, and chicken. Put the lid on and simmer for about 15 minutes over medium-low heat until the chicken is cooked through. Alternatively, after adding the tomatoes, capers, olives, oregano, and chicken, cover the skillet with a lid or foil and place in a preheated 400 degrees F or 200 degrees C oven to bake for about 15 minutes or until the chicken is done. Another option is to put everything in a slow cooker and set it to cook on high for about 2 to 3 minutes or low for 4 to 6 hours until the chicken is cooked.

Tips:

In the pan, cook the bacon or pancetta. In the bacon grease, cook the chicken. Then, add the bacon to the pasta sauce.

You can swap the chicken thighs with legs, drumsticks, or breasts.

For this recipe, use boneless and skinless chicken.

Substitute the broth with white wine or clam juice if desired.

If desired, you can add 1 tbsp balsamic vinegar.

Or add 1 tbsp tomato paste.

Nutrition Facts: Calories 310, Fat 14.4g (Saturated 3.2, Trans 0), Cholesterol 103mg, Sodium 830mg, Carbs 9.1g (Fiber 2.6g, Sugars 4.1g), Protein 35.8g

Chicken Puttanesca

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 Easy, quick, and delightful – this Chicken Puttanesca is an amazing chicken and… General Recipes Chicken Puttanesca European Print This

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

Nutrition facts: 310 calories 14.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 chicken thighs (bone in and skin on)
• 1 tbsp olive oil
• 1 onion, diced
• salt and pepper to taste
• 4 cloves garlic, chopped
• 1 tbsp capers
• 1/2 tsp red chili pepper flakes
• 1/2 c. chicken broth
• 1 (14 oz.) can of diced tomatoes (or marinara sauce)
• 1/2 c. olives, pitted and coarsely chopped
• 1 tsp oregano (or Italian seasoning)
• 2 anchovy fillets, chopped
• salt and pepper to taste
• 1 tbsp fish sauce (optional)

Instructions

Step 1: In a large skillet, heat the oil over medium-high heat. In the meantime, season the chicken thighs with salt and pepper. Once the oil is hot, place the chicken thighs in the skillet and cook for about 3 to 5 minutes on each side until lightly golden brown. Set aside when done.

Step 2: In the now-empty skillet, cook the onion for about 3 to 5 minutes or until tender. Add the garlic, red pepper flakes, and anchovies. Continue to cook for another minute until aromatic.

Step 3: Pour in the chicken broth. Using a wooded spoon, scrape up the brown bits from the bottom of the pan while the broth simmers.

Step 4: To the skillet, add the tomatoes along with the capers, olives, oregano, and chicken. Put the lid on and simmer for about 15 minutes over medium-low heat until the chicken is cooked through. Alternatively, after adding the tomatoes, capers, olives, oregano, and chicken, cover the skillet with a lid or foil and place in a preheated 400 degrees F or 200 degrees C oven to bake for about 15 minutes or until the chicken is done. Another option is to put everything in a slow cooker and set it to cook on high for about 2 to 3 minutes or low for 4 to 6 hours until the chicken is cooked.

Notes

In the pan, cook the bacon or pancetta. In the bacon grease, cook the chicken. Then, add the bacon to the pasta sauce. You can swap the chicken thighs with legs, drumsticks, or breasts. For this recipe, use boneless and skinless chicken. Substitute the broth with white wine or clam juice if desired. If desired, you can add 1 tbsp balsamic vinegar. Or add 1 tbsp tomato paste.

PREP TIME: 30 mins | TOTAL TIME: 55 mins | YIELD: 4 servings

This Chicken Manicotti is a mouthwatering dish with pasta stuffed with ricotta and chicken in a creamy Alfredo sauce. It is an amazing weeknight dinner that is also great for entertaining. Easily make this Chicken Manicotti any time with this simple recipe.

INGREDIENTS

MANICOTTI FILLING:

3 cups shredded cooked chicken

1 (8 ounces) package of manicotti

1 (10 ounces) package frozen spinach, defrosted and drained

2 1/2 cups ricotta cheese

3/4 cup freshly grated Parmesan, divided

1 1/2 cups shredded mozzarella, divided

1 teaspoon Italian seasoning

Freshly ground black pepper

Pinch red pepper flakes

Kosher salt

ALFREDO SAUCE:

2 cloves garlic, minced

4 tablespoons butter

1/4 cup all-purpose flour

2 1/2 cup milk

Juice of 1/2 a lemon

Kosher salt

1/2 cup freshly grated Parmesan

Freshly ground black pepper

2 tablespoons freshly chopped parsley, plus more for garnish

How to make Chicken Manicotti

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Cook the manicotti in a large pot of salted boiling water for about 5 minutes until al dente. Drain when done.

Step 3: For the ricotta filling, combine the chicken, spinach, ricotta, 1 c. mozzarella, ½ c. Parmesan, and Italian seasoning in a large bowl. To taste, season with salt, pepper, and a pinch of red pepper flakes.

Step 4: For the Alfredo, melt the butter in a large skillet over medium heat. Once the butter has melted, add the garlic and cook for a minute until aromatic. Then, stir in the flour and continue to cook for another minute. Next, add the milk, stirring continuously. Bring the mixture to a simmer, then whisk in the Parmesan. Let everything simmer for about 2 to 3 minutes until the sauce has thickened. Then, add the lemon juice along with the parsley. To taste, season with salt and pepper.

Step 5: Add a few spoons of the Alfredo sauce to the bottom of a 9 x 13-inch baking dish. Smooth it out into an even layer. Into the manicotti, spoon the ricotta mixture and put them into the baking dish. On top, add the rest of the Alfredo sauce and sprinkle with the rest of the half c. mozzarella and 1/4 c. Parmesan.

Step 6: Tent the dish and place it in the preheated oven. Bake for about 15 to 20 minutes or until the cheese has melted.

Step 7: Before serving, garnish the Chicken Manicotti with parsley. Enjoy!

Chicken Manicotti

Rebecca PREP TIME: 30 mins | TOTAL TIME: 55 mins | YIELD: 4 servings This Chicken Manicotti is a mouthwatering dish with pasta stuffed with ricotta and chicken in a creamy… General Recipes Chicken Manicotti European Print This

Serves: 4 Prep Time: 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• MANICOTTI FILLING:
• 3 cups shredded cooked chicken
• 1 (8 ounces) package of manicotti
• 1 (10 ounces) package frozen spinach, defrosted and drained
• 2 1/2 cups ricotta cheese
• 3/4 cup freshly grated Parmesan, divided
• 1 1/2 cups shredded mozzarella, divided
• 1 teaspoon Italian seasoning
• Freshly ground black pepper
• Pinch red pepper flakes
• Kosher salt
• ALFREDO SAUCE:
• 2 cloves garlic, minced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/2 cup milk
• Juice of 1/2 a lemon
• Kosher salt
• 1/2 cup freshly grated Parmesan
• Freshly ground black pepper
• 2 tablespoons freshly chopped parsley, plus more for garnish

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Cook the manicotti in a large pot of salted boiling water for about 5 minutes until al dente. Drain when done.

Step 3: For the ricotta filling, combine the chicken, spinach, ricotta, 1 c. mozzarella, ½ c. Parmesan, and Italian seasoning in a large bowl. To taste, season with salt, pepper, and a pinch of red pepper flakes.

Step 4: For the Alfredo, melt the butter in a large skillet over medium heat. Once the butter has melted, add the garlic and cook for a minute until aromatic. Then, stir in the flour and continue to cook for another minute. Next, add the milk, stirring continuously. Bring the mixture to a simmer, then whisk in the Parmesan. Let everything simmer for about 2 to 3 minutes until the sauce has thickened. Then, add the lemon juice along with the parsley. To taste, season with salt and pepper.

Step 5: Add a few spoons of the Alfredo sauce to the bottom of a 9 x 13-inch baking dish. Smooth it out into an even layer. Into the manicotti, spoon the ricotta mixture and put them into the baking dish. On top, add the rest of the Alfredo sauce and sprinkle with the rest of the half c. mozzarella and 1/4 c. Parmesan.

Step 6: Tent the dish and place it in the preheated oven. Bake for about 15 to 20 minutes or until the cheese has melted.

Step 7: Before serving, garnish the Chicken Manicotti with parsley. Enjoy!

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

Looks fancy, super delicious, and easy & quick to make. These Cajun Chicken Alfredo Stuffed Shells are one of the best dishes you’ll ever make! Easily make this using just a few simple ingredients in less than thirty minutes. You can also make these Cajun Chicken Alfredo Stuffed Shells in small, individual-sized pans if desired. Serve these Cajun seasoned chicken and broccoli stuffed shells in a mouthwatering Alfredo sauce with loads of melty cheese with a simple side salad for the perfect weeknight meal or to impress your guests.

Ingredients

1 c. chicken, cooked and shredded or diced

2 tbsp butter

1 lb large pasta shells (gluten-free, for gluten-free)

2 cloves garlic, chopped

1/2 c. parmigiano Reggiano (Parmesan), grated

1/2 tbsp Cajun seasoning

2 c. cream (and/or milk)

1 c. ricotta

1 c. broccoli, cooked and diced

1/2 c. parmigiano Reggiano (Parmesan), grated

1 tsp lemon zest

1 c. mozzarella, shredded

1/2 tbsp Cajun seasoning

2 green onions, thinly sliced

How to make Cajun Chicken Alfredo Stuffed Shells

Step 1: Following the package directions, cook the pasta shells. Once done, set them aside individually to cool.

Step 2: In the meantime, let the butter melt in a saucepan over medium heat. Once the butter has melted, add the garlic and cook for about 1 minute until aromatic. Then, stir in the cream, Parmesan, and Cajun seasoning. Bring the mixture to a boil. Once boiling, decrease the heat and simmer for about 5 minutes.

Step 3: Combine the ricotta with chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning until well blended.

Step 4: Into a large pan, pour the Cajun Alfredo sauce.

Step 5: With the chicken mixture, stuff the pasta shells, then place them in the pan with the Cajun Alfredo sauce, then sprinkle with mozzarella.

Step 6: Place in the (preheated) oven and bake for about 20 minutes at 350 degrees F or 180 degrees C or until the cheese has melted and the sides are bubbling.

Nutrition Facts:

Calories 1276, Fat 78g (Saturated 46g, Trans 0.3g), Cholesterol 277mg, Sodium 702mg, Carbs 94g (Fiber 4g, Sugars 7g), Protein 48g

Cajun Chicken Alfredo Stuffed Shells

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 Looks fancy, super delicious, and easy & quick to make. These Cajun Chicken… General Recipes Cajun Chicken Alfredo Stuffed Shells European Print This

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

Nutrition facts: 1276 calories 78 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. chicken, cooked and shredded or diced
• 2 tbsp butter
• 1 lb large pasta shells (gluten-free, for gluten-free)
• 2 cloves garlic, chopped
• 1/2 c. parmigiano Reggiano (Parmesan), grated
• 1/2 tbsp Cajun seasoning
• 2 c. cream (and/or milk)
• 1 c. ricotta
• 1 c. broccoli, cooked and diced
• 1/2 c. parmigiano Reggiano (Parmesan), grated
• 1 tsp lemon zest
• 1 c. mozzarella, shredded
• 1/2 tbsp Cajun seasoning
• 2 green onions, thinly sliced

Instructions

Step 1: Following the package directions, cook the pasta shells. Once done, set them aside individually to cool.

Step 2: In the meantime, let the butter melt in a saucepan over medium heat. Once the butter has melted, add the garlic and cook for about 1 minute until aromatic. Then, stir in the cream, Parmesan, and Cajun seasoning. Bring the mixture to a boil. Once boiling, decrease the heat and simmer for about 5 minutes.

Step 3: Combine the ricotta with chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning until well blended.

Step 4: Into a large pan, pour the Cajun Alfredo sauce.

Step 5: With the chicken mixture, stuff the pasta shells, then place them in the pan with the Cajun Alfredo sauce, then sprinkle with mozzarella.

Step 6: Place in the (preheated) oven and bake for about 20 minutes at 350 degrees F or 180 degrees C or until the cheese has melted and the sides are bubbling.

PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | YIELD: 4 servings

I am forever obsessed with these mouthwatering Tex-Mex Meatballs! Seared meatballs packed with amazing flavors and smothered in cheesy goodness! And these meatballs are excellent to make a killer sub! Simply throw these delicious meatballs on a roll with more sauce and melt some extra cheese on top. Yum! Make sure not to miss out on these Tex-Mex Meatballs. They are game changers!

INGREDIENTS

1 tablespoon extra-virgin olive oil

1 1/2 pounds of ground beef

1/2 cup panko bread crumbs

2 cups shredded Mexican cheese blend, divided

2 cloves garlic, minced

1 jalapeño, finely chopped

1 teaspoon ground cumin

1/2 large onion, chopped

1 large egg

1 (15 ounces) can of crushed tomatoes

2 tablespoons chopped chipotle chiles in adobo sauce

Kosher salt

Freshly ground black pepper

2 tablespoons freshly chopped parsley, plus more for garnish

How to make Tex-Mex Meatballs

Step 1: Place the ground beef, 1 c of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin in a medium bowl. Season with salt and pepper. Mix well until blended, then shape the mixture into meatballs.

Step 2: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in a single layer and cook for about 2 minutes on each side. Once done, transfer the seared meatballs to a plate.

Step 3: In the now-empty skillet, add the onion. Cook for about 5 minutes, stirring until tender. Then, add the crushed tomatoes and chipotle in adobo. Stir well and bring everything to a boil. Once boiling, adjust the heat to medium-low. Place the meatballs back into the skillet. Put the lid on and continue to cook for another 10 minutes or until the meatballs are completely cooked.

Step 4: Remove the cover and sprinkle the rest of the cheese on top. Replace the lid and allow the cheese to melt for about 2 minutes.

Step 5: Before serving, garnish the Tex-Mex Meatballs with parsley. Enjoy!

Tex-Mex Meatballs

Rebecca PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | YIELD: 4 servings I am forever obsessed with these mouthwatering Tex-Mex Meatballs! Seared meatballs packed… General Recipes Tex-Mex Meatballs 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 tablespoon extra-virgin olive oil
• 1 1/2 pounds of ground beef
• 1/2 cup panko bread crumbs
• 2 cups shredded Mexican cheese blend, divided
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped
• 1 teaspoon ground cumin
• 1/2 large onion, chopped
• 1 large egg
• 1 (15 ounces) can of crushed tomatoes
• 2 tablespoons chopped chipotle chiles in adobo sauce
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons freshly chopped parsley, plus more for garnish

Instructions

Step 1: Place the ground beef, 1 c of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin in a medium bowl. Season with salt and pepper. Mix well until blended, then shape the mixture into meatballs.

Step 2: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in a single layer and cook for about 2 minutes on each side. Once done, transfer the seared meatballs to a plate.

Step 3: In the now-empty skillet, add the onion. Cook for about 5 minutes, stirring until tender. Then, add the crushed tomatoes and chipotle in adobo. Stir well and bring everything to a boil. Once boiling, adjust the heat to medium-low. Place the meatballs back into the skillet. Put the lid on and continue to cook for another 10 minutes or until the meatballs are completely cooked.

Step 4: Remove the cover and sprinkle the rest of the cheese on top. Replace the lid and allow the cheese to melt for about 2 minutes.

Step 5: Before serving, garnish the Tex-Mex Meatballs with parsley. Enjoy!

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 10

This is another amazing one-pot recipe with tender chunks of chicken and smoky sausage pieces tossed in a rich and delightful homemade Alfredo sauce. Super easy and quick to make and one of the best weeknight meals you’ll ever make!

This Cajun Chicken Alfredo has been my family’s favorite for years! My go-to when I need something easy, fast, and filling on the table. It is packed with flavors. Easily whip up a big batch if planning to serve a crowd. Or cut the recipe in half if serving a smaller group. And leftovers are also fantastic!

Ingredients

4 cloves garlic, minced

1 lb chicken, cut into bite-sized pieces

4 tbsp olive oil

14 ounces smoked sausage, sliced on the diagonal

1 qt. low-sodium chicken broth

2 1/2 c. heavy cream

1/2 tsp of kosher salt

freshly ground black pepper to taste

1 lb penne pasta, uncooked

Italian Parsley garnish

1 1/2 tbsp Cajun seasoning, plus more to taste

4 ounces Parmesan cheese, freshly shredded, more as needed

How to make One Pot Cajun Chicken Alfredo

Step 1: Sprinkle the chicken with salt and pepper. Heat the olive oil in a large cooking pot that has a lid over medium-high heat. Then, add the chicken and cook until brown. Next, add the sausage and continue to cook until the sausage is lightly browned. Then, add the garlic. Stir and cook for another 2 minutes.

Step 2: To the pot, pour in the chicken broth and add the heavy cream along with the dried pasta and Cajun seasoning. Stir well and bring everything to a simmer over medium-high heat.

Step 3: Adjust the heat to low. Put the lid on and cook for an additional 15 to 20 minutes or until the pasta is tender.

Step 4: Take the pot off the heat, then gradually stir in the Parmesan cheese.

Step 5: Add the chopped parsley and stir. To taste, sprinkle with extra Cajun seasoning.

Step 6: Serve this Cajun Chicken Alfredo immediately and enjoy!

Nutrition Facts:

Amount Per Serving: Calories 654, Calories from Fat 414, Fat 46g71%, Saturated Fat 21g131%, Cholesterol 134mg45%, Sodium 704mg31%, Potassium 383mg11%, Carbohydrates 39g13%, Fiber 2g8%, Sugar 2g2%, Protein 22g44%, Vitamin A 1511IU30%, Vitamin C 1mg1%, Calcium 196mg20%, Iron 2mg11%

One Pot Cajun Chicken Alfredo

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 10 This is another amazing one-pot recipe with tender chunks of chicken and smoky… General Recipes One Pot Cajun Chicken Alfredo European Print This

Serves: 10 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 654 calories 46 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cloves garlic, minced
• 1 lb chicken, cut into bite-sized pieces
• 4 tbsp olive oil
• 14 ounces smoked sausage, sliced on the diagonal
• 1 qt. low-sodium chicken broth
• 2 1/2 c. heavy cream
• 1/2 tsp of kosher salt
• freshly ground black pepper to taste
• 1 lb penne pasta, uncooked
• Italian Parsley garnish
• 1 1/2 tbsp Cajun seasoning, plus more to taste
• 4 ounces Parmesan cheese, freshly shredded, more as needed

Instructions

Step 1: Sprinkle the chicken with salt and pepper. Heat the olive oil in a large cooking pot that has a lid over medium-high heat. Then, add the chicken and cook until brown. Next, add the sausage and continue to cook until the sausage is lightly browned. Then, add the garlic. Stir and cook for another 2 minutes.

Step 2: To the pot, pour in the chicken broth and add the heavy cream along with the dried pasta and Cajun seasoning. Stir well and bring everything to a simmer over medium-high heat.

Step 3: Adjust the heat to low. Put the lid on and cook for an additional 15 to 20 minutes or until the pasta is tender.

Step 4: Take the pot off the heat, then gradually stir in the Parmesan cheese.

Step 5: Add the chopped parsley and stir. To taste, sprinkle with extra Cajun seasoning.

Step 6: Serve this Cajun Chicken Alfredo immediately and enjoy!