General Recipes

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 4 servings

Easily make this Kung Pao Chicken at home with this recipe and enjoy your favorite spicy sweet Chinese Stir-fry without ordering takeout. Throw this together in less than thirty minutes using just a few basic ingredients. This homemade version, in my opinion, is a million better than takeout!

Ingredients

Marinade:

1 tsp cornstarch

1 lb chicken, boneless, skinless, cut into chunks

1 tbsp rice wine, or white wine

2 tbsp soy sauce

Kung Pao Sauce:

3 cloves garlic, minced

3 tbsp soy sauce

1 tbsp cornstarch

1 tbsp rice wine, or white wine

1 tsp sesame oil

1 tsp ground ginger

1 tsp crushed red pepper flakes

1/4 c. chicken broth

Stir-fry:

1 red bell pepper, diced

3 tbsp vegetable oil, divided

1/4 c. dry roasted peanuts

1/4 c. diced green onion, sliced thinly

How to make Kung Pao Chicken

Step 1: To make the Kung Pao Chicken Marinade, mix 2 tbsp soy sauce with rice wine and 1 tsp cornstarch until smooth. Toss in the chicken until completely coated and allow this to sit for about 15 minutes.

Step 2: For the Kung Pao Chicken Sauce, place 3 tbsp soy sauce, and 1 tbsp cornstarch. 1 tbsp rice wine, chicken broth, sesame oil, garlic, and ginger in a small bowl. Mix well until blended.

Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Then, add the chicken and sear both sides for about 8 to 10 minutes until browned.

Step 4: To the skillet, add the rest of the vegetable oil along with the chopped bell pepper. Continue to cook for another 4 to 6 minutes, stirring often until tender. Then, add the peanuts and cook for a minute more until the peanuts begin to sizzle.

Step 5: Add the sauce and cook for another 2 minutes until the sauce has thickened.

Step 6: Before serving, stir in the green onions. Serve the Kung Pao Chicken right away. Enjoy!

Nutrition Facts:

Calories: 322 kcal | Carbohydrates: 12g | Protein: 17g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 1209mg | Potassium: 473mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1316IU | Vitamin C: 50mg | Calcium: 29mg | Iron: 2mg

Kung Pao Chicken

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 4 servings Easily make this Kung Pao Chicken at home with this recipe and… General Recipes Kung Pao Chicken European Print This

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

Nutrition facts: 322 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Marinade:
• 1 tsp cornstarch
• 1 lb chicken, boneless, skinless, cut into chunks
• 1 tbsp rice wine, or white wine
• 2 tbsp soy sauce
• Kung Pao Sauce:
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp rice wine, or white wine
• 1 tsp sesame oil
• 1 tsp ground ginger
• 1 tsp crushed red pepper flakes
• 1/4 c. chicken broth
• Stir-fry:
• 1 red bell pepper, diced
• 3 tbsp vegetable oil, divided
• 1/4 c. dry roasted peanuts
• 1/4 c. diced green onion, sliced thinly

Instructions

Step 1: To make the Kung Pao Chicken Marinade, mix 2 tbsp soy sauce with rice wine and 1 tsp cornstarch until smooth. Toss in the chicken until completely coated and allow this to sit for about 15 minutes.

Step 2: For the Kung Pao Chicken Sauce, place 3 tbsp soy sauce, and 1 tbsp cornstarch. 1 tbsp rice wine, chicken broth, sesame oil, garlic, and ginger in a small bowl. Mix well until blended.

Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Then, add the chicken and sear both sides for about 8 to 10 minutes until browned.

Step 4: To the skillet, add the rest of the vegetable oil along with the chopped bell pepper. Continue to cook for another 4 to 6 minutes, stirring often until tender. Then, add the peanuts and cook for a minute more until the peanuts begin to sizzle.

Step 5: Add the sauce and cook for another 2 minutes until the sauce has thickened.

Step 6: Before serving, stir in the green onions. Serve the Kung Pao Chicken right away. Enjoy!

Total time: 25 mins | Serves: 8

I have an egg-roll obsession and this egg roll soup is the best I’ve ever tasted before! Not to mention, incredibly easy and quick to make using just a few simple ingredients. I have made this soup, so many times for years! I love how this soup turns out so well every time! Enjoy your favorite egg roll without the fuss with this very comforting, easy-to-make egg roll soup recipe.

This healthy egg roll soup is super satisfying. If you are a huge fan of egg rolls, I’m pretty sure that you’ll dig this egg rolls soup!

INGREDIENTS

1 1/2 tsp sesame oil

1 lb ground pork

1 yellow onion, finely chopped

4 cloves garlic, minced

2 medium carrots, finely chopped

2 tsp fresh ginger, grated

1 small green cabbage, thinly sliced

2 tbsp extra-virgin olive oil

1/3 c. green onion, finely chopped, plus more for garnish

6 c. low-sodium chicken broth

How to make The Best Egg Roll Soup

Step 1: Sear the ground pork in a hot large stock pot or Dutch oven over medium-high heat until no longer pink.

Step 2: Drizzle in the olive oil and add the onion and carrot. Saute for about 8 to 10 minutes or until tender and translucent. Then, add the garlic and ginger and continue to cook for another minute or two until aromatic.

Step 3: Generously season with salt and pepper. Then, add the sesame oil and stir well.

Step 4: To the pot, add the cabbage along with the pork and chicken broth. Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Allow the soup to simmer for about 15 to 20 minutes or until the cabbage is soft.

Step 5: As needed, adjust the seasoning according to taste.

Step 6: Serve the egg roll soup hot garnished with some green onions. Enjoy!

The Best Egg Roll Soup You’ll Ever Taste

Rebecca Total time: 25 mins | Serves: 8 I have an egg-roll obsession and this egg roll soup is the best I’ve ever tasted before! Not to mention, incredibly easy and… General Recipes The Best Egg Roll Soup You’ll Ever Taste European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 tsp sesame oil
• 1 lb ground pork
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 medium carrots, finely chopped
• 2 tsp fresh ginger, grated
• 1 small green cabbage, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1/3 c. green onion, finely chopped, plus more for garnish
• 6 c. low-sodium chicken broth

Instructions

Step 1: Sear the ground pork in a hot large stock pot or Dutch oven over medium-high heat until no longer pink.

Step 2: Drizzle in the olive oil and add the onion and carrot. Saute for about 8 to 10 minutes or until tender and translucent. Then, add the garlic and ginger and continue to cook for another minute or two until aromatic.

Step 3: Generously season with salt and pepper. Then, add the sesame oil and stir well.

Step 4: To the pot, add the cabbage along with the pork and chicken broth. Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Allow the soup to simmer for about 15 to 20 minutes or until the cabbage is soft.

Step 5: As needed, adjust the seasoning according to taste.

Step 6: Serve the egg roll soup hot garnished with some green onions. Enjoy!

Cook time: 30 mins | Prep time: 15 mins | Serves: 6

I never thought that cauliflower would taste this good! I recently found this recipe and I am totally in for it! This loaded cauliflower casserole is packed with cauliflower mixed with cream cheese, sour cream, chives, and cheeses. It’s a great side dish option for a low-carb-friendly dinner. Incredibly easy and quick to make and simply amazing! If you are searching for a new idea to use cauliflower, this recipe is a must! I am pretty sure that you’ll dig this more than you enjoy loaded potato casserole! So good, even your pickiest eaters will love this delicious and healthy loaded cauliflower casserole!

Ingredients

1 1/2 cups sharp cheddar, finely shredded

1 1/2 cups Monterey jack cheese, finely shredded\

2 pounds cauliflower florets, cut into bite-size pieces

6 slice crispy cooked bacon, coarsely chopped

1/2 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup chopped fresh chives (reserve one tablespoon for the top)

salt and pepper, to taste

1 box cream cheese, softened (8 oz.)

How to make Loaded Cauliflower Casserole

Step 1: Begin by steaming the cauliflower for about 10 minutes until fork tender. In a colander, drain the cauliflower.

Step 2: Prepare the oven. Preheat it to 425 degrees. Ready a 9 x 13-inch baking dish. Grease and set aside.

Step 3: Place the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder in a large bowl. Mix well until combined, creamy, and smooth. Gently toss in the cauliflower. Half of the bacon, and chives. To taste, season with salt and pepper.

Step 4: Into the prepared casserole dish, spoon the mixture, and top with the rest of the bacon. Place in the preheated oven and bake for about 20 to 25 minutes, uncovered, until the cheese has melted.

Step 5: Remove from the oven when done and top the casserole with the rest of the chives.

Step 6: Serve and enjoy!

Loaded Cauliflower Casserole – A Delicious, Healthy Version Of A Classic Casserole

Rebecca Cook time: 30 mins | Prep time: 15 mins | Serves: 6 I never thought that cauliflower would taste this good! I recently found this recipe and I am totally… General Recipes Loaded Cauliflower Casserole – A Delicious, Healthy Version Of A Classic Casserole European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 1/2 cups sharp cheddar, finely shredded
• 1 1/2 cups Monterey jack cheese, finely shredded\
• 2 pounds cauliflower florets, cut into bite-size pieces
• 6 slice crispy cooked bacon, coarsely chopped
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
• salt and pepper, to taste
• 1 box cream cheese, softened (8 oz.)

Instructions

Step 1: Begin by steaming the cauliflower for about 10 minutes until fork tender. In a colander, drain the cauliflower.

Step 2: Prepare the oven. Preheat it to 425 degrees. Ready a 9 x 13-inch baking dish. Grease and set aside.

Step 3: Place the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder in a large bowl. Mix well until combined, creamy, and smooth. Gently toss in the cauliflower. Half of the bacon, and chives. To taste, season with salt and pepper.

Step 4: Into the prepared casserole dish, spoon the mixture, and top with the rest of the bacon. Place in the preheated oven and bake for about 20 to 25 minutes, uncovered, until the cheese has melted.

Step 5: Remove from the oven when done and top the casserole with the rest of the chives.

Step 6: Serve and enjoy!

Total prep time: 1 hr | Yield: 8 servings

This Bundt Cake Breakfast is one of my ultimate favorite breakfasts! It is superbly hearty and easy to make. This is made with breakfast staples; ham, eggs, bread, hash browns, milk, and cheese. And this recipe is so versatile, you are welcome to add whatever you want! This filling Bundt Cake Breakfast is indeed worth the try!

Ingredients

8 c. bread; diced in 3/4-inch cubes

1 heaping cup ham – diced in 3/4-inch cubes\

2 c. spinach; chopped

1/4 tsp black pepper

1/2 tsp salt

1/4 tsp garlic powder or minced garlic

2 c. shredded hash browns (I used frozen)

large pinch cayenne

1/4 c. green onions; chopped

2 c. of milk

12 large eggs (I used 8 jumbo eggs)

1 c. heavy cream

1 tsp dry mustard

2 c. shredded cheese

1/2 tsp salt

1/2 tsp black pepper

HOW TO MAKE BUNDT CAKE BREAKFAST

Step 1: In a pan, fry the spinach until wilted. Set the spinach aside. In the same pan, fry the hash brown until golden, stirring constantly. To taste, season with salt and pepper.

Step 2: In a baking dish, layer half sliced bread followed by the ham, then the spinach, and green onions. On top, add the hash brown, half of the grated cheese, and the rest of the bread.

Step 3: Beat the egg, milk, cream, salt, and spices until well combined, then pour this on top of the bread. Lightly press and set aside for about half an hour for the ingredients to absorb the mixture. Lastly, sprinkle the rest of the cheese on top.

Step 4: Place in the oven and bake at 400 degrees for about 40 minutes until done. Remove from the oven, place a flat plate on top, and turn the cake over. Slice and serve. Enjoy!

Variation:

If desired, you can swap the ham with bacon or kielbasa. Before using, fry until golden brown.

BUNDT CAKE BREAKFAST

Rebecca Total prep time: 1 hr | Yield: 8 servings This Bundt Cake Breakfast is one of my ultimate favorite breakfasts! It is superbly hearty and easy to make. This is… General Recipes BUNDT CAKE BREAKFAST European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 c. bread; diced in 3/4-inch cubes
• 1 heaping cup ham - diced in 3/4-inch cubes\
• 2 c. spinach; chopped
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp garlic powder or minced garlic
• 2 c. shredded hash browns (I used frozen)
• large pinch cayenne
• 1/4 c. green onions; chopped
• 2 c. of milk
• 12 large eggs (I used 8 jumbo eggs)
• 1 c. heavy cream
• 1 tsp dry mustard
• 2 c. shredded cheese
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

Step 1: In a pan, fry the spinach until wilted. Set the spinach aside. In the same pan, fry the hash brown until golden, stirring constantly. To taste, season with salt and pepper.

Step 2: In a baking dish, layer half sliced bread followed by the ham, then the spinach, and green onions. On top, add the hash brown, half of the grated cheese, and the rest of the bread.

Step 3: Beat the egg, milk, cream, salt, and spices until well combined, then pour this on top of the bread. Lightly press and set aside for about half an hour for the ingredients to absorb the mixture. Lastly, sprinkle the rest of the cheese on top.

Step 4: Place in the oven and bake at 400 degrees for about 40 minutes until done. Remove from the oven, place a flat plate on top, and turn the cake over. Slice and serve. Enjoy!

Variation:

If desired, you can swap the ham with bacon or kielbasa. Before using, fry until golden brown.

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: one 9×13 bar

These Ooey Gooey Bars are an amazing dessert made with vanilla butter cake topped with a delightful cream cheese layer. These tasty bars are surely hard to resist! For best results, you have to be patient and let this cake cool completely before cutting it into bars. These Ooey Gooey Bars not only taste superb, but also smell fantastic! One bite and you’ll be forever hooked! And you will even be tempted not to share!

Ingredients

CRUST:

1 egg

1 box yellow cake mix, dry- not prepared

8 tbsp butter, melted

GOOEY LAYER:

2 eggs, beaten

16 ounces powdered sugar

8 ounces cream cheese, softened

How to make Ooey Gooey Bars

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Place the cake mix, melted butter, and egg in a medium bowl. Mix well until blended and smooth.

Step 3: On the bottom of a greased baking pan, pat and evenly press the dough. Set aside.

Step 4: Beat the cream cheese in another large bowl. Then, add the eggs and continue beating for about 1 to 2 minutes until smooth. Next, add the powdered sugar and beat well until blended. Pour this over the crust.

Step 5: Place in the preheated oven and bake for about 25 to 30 minutes.

Step 6: Take the bar out of the oven when done and allow it to cool completely before cutting it into bars. Serve and enjoy!

Tips:

Make sure to cool the cake completely before cutting.

To make the vanilla cake, you can use either a cake mix or you can make it from scratch.

Make powdered sugar by mixing regular sugar and powdered sugar.

The cake is done once the top of the cream is golden brown. Do not let it cook for too long or it’ll never result in a creamy texture.

Nutrition Facts:

Calories: 462 Kcl, Total fat: 17 g, Saturated fat: 10 g, Trans fat: 0g, Unsaturated fat: 5 g, Cholesterol: 86 mg, Sodium: 457 mg, Carbohydrate: 75g, Fiber: 1g, Sugar: 57 g, Protein: 4 g

Ooey Gooey Bars

Rebecca Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: one 9×13 bar These Ooey Gooey Bars are an amazing dessert made with vanilla… General Recipes Ooey Gooey Bars European Print This

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

Nutrition facts: 462 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CRUST:
• 1 egg
• 1 box yellow cake mix, dry- not prepared
• 8 tbsp butter, melted
• GOOEY LAYER:
• 2 eggs, beaten
• 16 ounces powdered sugar
• 8 ounces cream cheese, softened

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Place the cake mix, melted butter, and egg in a medium bowl. Mix well until blended and smooth.

Step 3: On the bottom of a greased baking pan, pat and evenly press the dough. Set aside.

Step 4: Beat the cream cheese in another large bowl. Then, add the eggs and continue beating for about 1 to 2 minutes until smooth. Next, add the powdered sugar and beat well until blended. Pour this over the crust.

Step 5: Place in the preheated oven and bake for about 25 to 30 minutes.

Step 6: Take the bar out of the oven when done and allow it to cool completely before cutting it into bars. Serve and enjoy!

Notes

Make sure to cool the cake completely before cutting. To make the vanilla cake, you can use either a cake mix or you can make it from scratch. Make powdered sugar by mixing regular sugar and powdered sugar. The cake is done once the top of the cream is golden brown. Do not let it cook for too long or it’ll never result in a creamy texture.

Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 servings

This Shepherd’s Pie is a comforting meal perfect to serve during busy days. Throw this together in less than thirty minutes using just a few simple ingredients. So easy it’ll be hard to mess this up!

Ingredients

¼ onion

1 pound of ground beef

½ c. red wine can substitute for beef broth

1 teaspoon garlic, chopped

2-3 medium carrots, optional

3-4 medium potatoes

1 can of corn, drained

¼ c. grated Parmesan cheese

2 c. milk warmed

Salt and pepper to taste

1 packet brown gravy mix

1 carton of mushrooms, optional

How to make 30 Minute Shepherd’s Pie

Step 1: Boil the sliced potatoes until fork tender. In the meantime, chop the carrots (if using) and onions into bite-sized pieces. Place them in another skillet along with the ground meat and cook until the meat is almost browned.

Step 2: Into quarters, cut the mushrooms and add them to the beef mixture. Then, add the gravy packet, and 1 c. milk. Cook until the mixture has thickened. Pour in the red wine (or beef broth) and cook further. To taste, season with salt and pepper.

Step 3: Drain the potatoes when done and set them aside.

Step 4: In a skillet, add the melted butter, garlic, and milk. Bring to a boil, then add the potatoes. Mash and stir and season with salt and pepper.

Step 5: Into a greased oven-proof dish, transfer the beef mixture. On top, place the corn followed by the potatoes.

Step 6: On top, generously sprinkle the Parmesan cheese. Broil the pie until the cheese is golden brown.

Tips:

Make this in advance and keep it in the fridge. When ready to serve, bake at 400 degrees F for about 20 minutes until heated through. This can also be frozen.

For this recipe, you can use leftover mashed potatoes or make your fave mashed potato.

You can skip the corn, carrots, and mushrooms if desired.

30 Minute Shepherd’s Pie

Rebecca Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 servings This Shepherd’s Pie is a comforting meal perfect to serve during busy… General Recipes 30 Minute Shepherd’s Pie European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ onion
• 1 pound of ground beef
• ½ c. red wine can substitute for beef broth
• 1 teaspoon garlic, chopped
• 2-3 medium carrots, optional
• 3-4 medium potatoes
• 1 can of corn, drained
• ¼ c. grated Parmesan cheese
• 2 c. milk warmed
• Salt and pepper to taste
• 1 packet brown gravy mix
• 1 carton of mushrooms, optional

Instructions

Step 1: Boil the sliced potatoes until fork tender. In the meantime, chop the carrots (if using) and onions into bite-sized pieces. Place them in another skillet along with the ground meat and cook until the meat is almost browned.

Step 2: Into quarters, cut the mushrooms and add them to the beef mixture. Then, add the gravy packet and 1 c. milk. Cook until the mixture has thickened. Pour in the red wine (or beef broth) and cook further. To taste, season with salt and pepper.

Step 3: Drain the potatoes when done and set them aside.

Step 4: In a skillet, add the melted butter, garlic, and milk. Bring to a boil, then add the potatoes. Mash and stir and season with salt and pepper.

Step 5: Into a greased oven-proof dish, transfer the beef mixture. On top, place the corn followed by the potatoes.

Step 6: On top, generously sprinkle the Parmesan cheese. Broil the pie until the cheese is golden brown.

Notes

Make this in advance and keep it in the fridge. When ready to serve, bake at 400 degrees F for about 20 minutes until heated through. This can also be frozen. For this recipe, you can use leftover mashed potatoes or make your fave mashed potato. You can skip the corn, carrots, and mushrooms if desired.

Prep time: 10 mins | Cook time: 4 hrs | Total time: 4 hrs 10 mins | Yield: 7 cups

Slow cooker recipes are my favorite. One of my go-to is this slow cooker chicken burrito bowl. It is super easy to make. Just dump all the ingredients in your slow cooker, set them to cook either on high or low and come back to a filling, mouthwatering dinner! Before serving, shred the chicken and ladle the chicken burrito into serving bowls over rice and top with your favorite toppings such as shredded lettuce chopped tomatoes, or hot sauce. But my favorite is chopped avocados or guacamole. For that cheesy layer, you can generously sprinkle shredded cheese on top.

Ingredients

1 ½ c. fresh or frozen corn kernels, from about two ears of corn if using fresh

1 ½ lb boneless, skinless chicken breasts

½ c. finely chopped onions

1 packet of low-sodium taco seasoning

1 can black beans, rinsed and drained, preferably organic or reduced-sodium

1 can diced tomatoes and green chilies with juice

1 jar of your favorite salsa

½ c. finely chopped cilantro

Shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce is optional

Brown rice, cooked and hot, for serving

How to make Slow Cooker Chicken Burrito Bowl

Step 1: In a slow cooker, place the chicken and sprinkle it with taco seasoning. Add the corn, black beans, and onions. On top, pour the salsa and canned tomatoes. Set to cook for 4 hours on high or 6 to 8 hours on low.

Step 2: Before serving, shred the chicken using two forks. Then, add the cilantro and stir well.

Step 3: Serve the slow cooker chicken burrito bowl over brown rice with optional toppings. Enjoy!

Tips:

If serving as an appetizer, skip the rice and enjoy the chicken burrito with whole-grain tortilla chips.

This chicken burrito bowl is great for dinner prep. Make this in advance and store it in the fridge for a quick lunch or dinner.

Nutrition Facts:

Calories: 314 Kcl, Total fat: 5g, saturated fat: 1g, trans fat: 0g, Unsaturated fat: 3g, Cholesterol: 83mg, Sodium: 754mg, Carbohydrates: 31g, Fiber: 8g, Sugar: 5g, Protein: 38g.

Slow Cooker Chicken Burrito Bowl

Rebecca Prep time: 10 mins | Cook time: 4 hrs | Total time: 4 hrs 10 mins | Yield: 7 cups Slow cooker recipes are my favorite. One of my go-to… General Recipes Slow Cooker Chicken Burrito Bowl European Print This

Serves: 7 Prep Time: 10 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 314 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ c. fresh or frozen corn kernels, from about two ears of corn if using fresh
• 1 ½ lb boneless, skinless chicken breasts
• ½ c. finely chopped onions
• 1 packet of low-sodium taco seasoning
• 1 can black beans, rinsed and drained, preferably organic or reduced-sodium
• 1 can diced tomatoes and green chilies with juice
• 1 jar of your favorite salsa
• ½ c. finely chopped cilantro
• Shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce is optional
• Brown rice, cooked and hot, for serving

Instructions

Step 1: In a slow cooker, place the chicken and sprinkle it with taco seasoning. Add the corn, black beans, and onions. On top, pour the salsa and canned tomatoes. Set to cook for 4 hours on high or 6 to 8 hours on low.

Step 2: Before serving, shred the chicken using two forks. Then, add the cilantro and stir well.

Step 3: Serve the slow cooker chicken burrito bowl over brown rice with optional toppings. Enjoy!

Notes

If serving as an appetizer, skip the rice and enjoy the chicken burrito with whole-grain tortilla chips. This chicken burrito bowl is great for dinner prep. Make this in advance and store it in the fridge for a quick lunch or dinner.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6

Filling and packed with flavor – this easy Keto cheeseburger casserole is a great low-carb option for a cheeseburger. Hearty and cheesy with the same goodness as our favorite cheeseburger! Pair this casserole up with a simple side veggie like steamed green beans, roasted asparagus, or even a green salad.

INGREDIENTS

2 pounds extra lean ground beef

olive oil spray for the baking dish

1 tbsp minced fresh garlic

2 tbsp olive oil

1 medium onion, finely chopped (6 ounces)

2 tsp Diamond Crystal kosher salt or 1 teaspoon fine

¼ c. unsweetened ketchup

¼ c. avocado oil mayonnaise

1 tbsp mustard

1 ½ c. shredded sharp cheddar divided (6 ounces)

salt

¼ tsp black pepper

How to make Keto Cheeseburger Casserole, Hearty and Cheesy

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using olive oil, grease a 2-quart baking dish.

Step 2: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the beef and onions to the skillet and cook for about 5 minutes, breaking the meat up into chunks as it cooks until browned and the onion has softened.

Step 3: Carefully drain the mixture if there are liquids at the bottom of the skillet, then return the mixture to the skillet. Season with kosher salt, black pepper, and garlic. Stir and continue to cook for another minute.

Step 4: Turn off the heat, then add the mayonnaise to the mixture along with the unsweetened ketchup, mustard, and 1 cup cheddar, stirring.

Step 5: Into the prepared baking dish, transfer the mixture and sprinkle with the rest of the cheese.

Step 6: Place in the preheated oven and bake for about 15 minutes or until the cheese has melted and the casserole is completely heated. If desired, you can broil the dish for about 1 to 2 minutes. Simply place the broiler-safe baking dish about 6 inches below the heating element.

NOTE:

To easily turn this casserole into a complete meal, add about 1 to 2 cups of uncooked riced cauliflower to the meat and onion. If needed, add more olive oil.

NUTRITION FACTS:

Calories: 458 kcal | Carbohydrates: 4g | Protein: 38g | Fat: 31g | Saturated Fat: 7g | Sodium: 771mg | Sugar: 2g

Keto Cheeseburger Casserole, Hearty and Cheesy

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 Filling and packed with flavor – this easy Keto cheeseburger casserole is a… General Recipes Keto Cheeseburger Casserole, Hearty and Cheesy European Print This

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

Nutrition facts: 458 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds extra lean ground beef
• olive oil spray for the baking dish
• 1 tbsp minced fresh garlic
• 2 tbsp olive oil
• 1 medium onion, finely chopped (6 ounces)
• 2 tsp Diamond Crystal kosher salt or 1 teaspoon fine
• ¼ c. unsweetened ketchup
• ¼ c. avocado oil mayonnaise
• 1 tbsp mustard
• 1 ½ c. shredded sharp cheddar divided (6 ounces)
• salt
• ¼ tsp black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using olive oil, grease a 2-quart baking dish.

Step 2: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the beef and onions to the skillet and cook for about 5 minutes, breaking the meat up into chunks as it cooks until browned and the onion has softened.

Step 3: Carefully drain the mixture if there are liquids at the bottom of the skillet, then return the mixture to the skillet. Season with kosher salt, black pepper, and garlic. Stir and continue to cook for another minute.

Step 4: Turn off the heat, then add the mayonnaise to the mixture along with the unsweetened ketchup, mustard, and 1 cup cheddar, stirring.

Step 5: Into the prepared baking dish, transfer the mixture and sprinkle with the rest of the cheese.

Step 6: Place in the preheated oven and bake for about 15 minutes or until the cheese has melted and the casserole is completely heated. If desired, you can broil the dish for about 1 to 2 minutes. Simply place the broiler-safe baking dish about 6 inches below the heating element.

Notes

To easily turn this casserole into a complete meal, add about 1 to 2 cups of uncooked riced cauliflower to the meat and onion. If needed, add more olive oil.

Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr 20 mins | Yield: 4 servings

I am obsessed with this baked sweet and sour chicken! Pieces of chicken coated in a sticky, delightfully sweet, and sour sauce. This surely is a million better than takeout! Serve this baked sweet and sour chicken over rice for an easy and quick, yet mind-blowing weeknight dinner that your entire family will love! This baked sweet and sour chicken is also great paired with fried rice, Wontons, or even homemade egg rolls.

Ingredients

¼ c. vegetable oil

1 lb boneless, skinless chicken breasts, cut into 1” chunks

½ c. cornstarch

2 large eggs, beaten

Kosher salt and freshly ground black pepper, to taste

SWEET AND SOUR SAUCE:

½ c. apple cider vinegar

¼ c. ketchup

¾ c. sugar

½ tsp garlic powder

1 tbsp soy sauce

How to make Baked Sweet and Sour Chicken

Step 1: Prepare the oven. Preheat it to 325 degrees F. Using a non-stick spray, lightly grease a baking dish.

Step 2: For the sauce, place the sugar, vinegar, ketchup, soy sauce, and garlic powder in a large bowl. Mix well until blended and set aside.

Step 3: In a large bowl, place the chicken and season with salt and pepper. Add the cornstarch and gently toss to coat the chicken.

Step 4: Into the eggs, dip the chicken one piece at a time.

Step 5: In a large saucepan, heat the vegetable oil. Once the oil is hot, add the chicken and cook for about 1 to 2 minutes until golden brown.

Step 6: To a paper towel-lined plate, transfer the seared chicken. Repeat with the rest of the chicken.

Step 7: Into the prepared baking dish, place the chicken and pour the sauce over it. Bake the chicken in the preheated oven for about 55 minutes or until the sauce has thickened, turning the chicken every 15 minutes.

Step 8: Remove from the oven when done and serve the Baked Sweet and Sour Chicken right away. Enjoy!

Baked Sweet and Sour Chicken

Rebecca Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr 20 mins | Yield: 4 servings I am obsessed with this baked sweet and sour chicken!… General Recipes Baked Sweet and Sour Chicken European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c. vegetable oil
• 1 lb boneless, skinless chicken breasts, cut into 1” chunks
• ½ c. cornstarch
• 2 large eggs, beaten
• Kosher salt and freshly ground black pepper, to taste
• SWEET AND SOUR SAUCE:
• ½ c. apple cider vinegar
• ¼ c. ketchup
• ¾ c. sugar
• ½ tsp garlic powder
• 1 tbsp soy sauce

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees F. Using a non-stick spray, lightly grease a baking dish.

Step 2: For the sauce, place the sugar, vinegar, ketchup, soy sauce, and garlic powder in a large bowl. Mix well until blended and set aside.

Step 3: In a large bowl, place the chicken and season with salt and pepper. Add the cornstarch and gently toss to coat the chicken.

Step 4: Into the eggs, dip the chicken one piece at a time.

Step 5: In a large saucepan, heat the vegetable oil. Once the oil is hot, add the chicken and cook for about 1 to 2 minutes until golden brown.

Step 6: To a paper towel-lined plate, transfer the seared chicken. Repeat with the rest of the chicken.

Step 7: Into the prepared baking dish, place the chicken and pour the sauce over it. Bake the chicken in the preheated oven for about 55 minutes or until the sauce has thickened, turning the chicken every 15 minutes.

Step 8: Remove from the oven when done and serve the Baked Sweet and Sour Chicken right away. Enjoy!

Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8

I am all in for easy recipes like this Slow Cooker Enchilada Casserole. This casserole is one of the easiest one-pot enchilada recipes you’ll ever make. This is made with just a few simple ingredients (chicken, tortillas, enchilada sauce, olives, and tons of cheese). If you love casserole and enchiladas, then this recipe is for you!

This Slow Cooker Enchilada Casserole is filled with amazing flavors. This casserole is a great option for when you are craving enchiladas, but do not want to go through the hassle and mess of frying the tortillas and rolling the enchiladas. With less mess and less hassle, you’ll enjoy all your fave enchilada flavors with this easy slow cooker recipe!

Ingredients

10 corn tortillas

1.5 pounds boneless, skinless raw chicken breasts

28 ounces can of Red Enchilada Sauce

3.8 ounces can black olives divided

2 c. grated cheddar cheese divided

How to make Slow Cooker Chicken Enchilada Casserole

Step 1: Place the chicken breasts and enchilada sauce in a slow cooker. Set to cook for 4 hours on high or 6 to 8 hours on low. Once the chicken is cooked, shred it using two forks right in the slow cooker.

Step 2: Into strips, cut the tortillas, then add them to the chicken and sauce. Next, add half a c. of cheese and half of the olives. Stir well.

Step 3: Then, flatten the mixture. On top, add the remaining cheese and olives. Set to cook again for another 40 to 60 minutes on low.

Step 4: Serve the casserole topped with sour cream (optional). Enjoy!

Tips:

For this recipe, you can use varieties of meat such as the boneless, skinless chicken thigh or ground beef. If using ground beef, cut them in half before cooking.

If desired, you can even use cubed stew meat. If planning to use cooked chicken or turkey, cut the initial cooking time in half. Rotisserie chicken also works great!

If using green enchiladas instead of red, you might need to add extra tortillas.

Note that if planning to use flour tortillas that this casserole may turn out soggy.

Nutrition Facts:

Calories: 398 kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99 mg | Sodium: 1446 mg | Potassium: 422 mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3 mg | Calcium: 343 mg | Iron: 2 mg

Slow Cooker Chicken Enchilada Casserole

Rebecca Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8 I am all in for easy recipes like this… General Recipes Slow Cooker Chicken Enchilada Casserole European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 8 hrs 40 mins 8 hrs 40 mins

Nutrition facts: 398 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 10 corn tortillas
• 1.5 pounds boneless, skinless raw chicken breasts
• 28 ounces can of Red Enchilada Sauce
• 3.8 ounces can black olives divided
• 2 c. grated cheddar cheese divided

Instructions

Step 1: Place the chicken breasts and enchilada sauce in a slow cooker. Set to cook for 4 hours on high or 6 to 8 hours on low. Once the chicken is cooked, shred it using two forks right in the slow cooker.

Step 2: Into strips, cut the tortillas, then add them to the chicken and sauce. Next, add half a c. of cheese and half of the olives. Stir well.

Step 3: Then, flatten the mixture. On top, add the remaining cheese and olives. Set to cook again for another 40 to 60 minutes on low.

Step 4: Serve the casserole topped with sour cream (optional). Enjoy!

Notes

For this recipe, you can use varieties of meat such as the boneless, skinless chicken thigh or ground beef. If using ground beef, cut them in half before cooking. If desired, you can even use cubed stew meat. If planning to use cooked chicken or turkey, cut the initial cooking time in half. Rotisserie chicken also works great! If using green enchiladas instead of red, you might need to add extra tortillas. Note that if planning to use flour tortillas that this casserole may turn out soggy.