Main Dish Recipes

This cake has been the highlight of my day! I baked this today and I could not believe that it was a success!

I just learned about this recipe 3 days ago and it was love at first sight. I don’t know if it’s just me but this was the first time that I tasted this kind of cake. Well, my friends gave me Apple pecan cake before but I was hesitant to eat it for some reason. but now, I don’t know why I took this for granted before. It is amazing! Try this recipe today and for sure you’d be amazed too!

Ingredients

1 1/2 c. cooking oil

2 c. sugar

4 Eggs

3 c. all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 teaspoon salt

2 teaspoon vanilla

3 1/2 cups of Granny Smith apples, approximately 3-4 apples, peeled, chopped in small pieces

1 c. pecans, chopped small

Caramel Glaze

3/4 cups butter 1 1/2 sticks

1 cup light brown sugar

1/4 cup milk

1 tsp vanilla

HOW TO MAKE APPLE PECAN CAKE WITH CARAMEL GLAZE

Ready the oven then preheat to 325 degrees.

Add in eggs, sugar, and oil in a large bowl. Stir until well-mixed and creamy looking.

Whisk in together baking soda, flour, salt, and cinnamon in a medium-sized bowl. Add into the egg mixture.

Add the vanilla into the mix and stir until all ingredients are incorporated.

Add the apples and pecans into the mixture.

Apply grease and flour on the tube pan or two loaf pans and pour in the batter.

Bake in the oven for 1 hour at 325 degrees. at 50 minutes, check the doneness by pinching a toothpick in the middle. If the toothpick comes out clean, your cake is ready.

For making the glaze:

Turn the heat to low and melt the butter in a small pan.

Add in milk and brown sugar and stir.

Let it boil while on low heat then simmer while stirring.

Keep stirring while boiling for 10 minutes

Turn off the heat and add the vanilla. Stir until well-mixed and let it cool.

Top the cake with glaze once it is cool.

APPLE PECAN CAKE WITH CARAMEL GLAZE

Rebecca This cake has been the highlight of my day! I baked this today and I could not believe that it was a success! I just learned about this recipe 3… Main Dish Recipes APPLE PECAN CAKE WITH CARAMEL GLAZE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c. cooking oil
• 2 c. sugar
• 4 Eggs
• 3 c. all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoon vanilla
• 3 1/2 cups of Granny Smith apples, approximately 3-4 apples, peeled, chopped in small pieces
• 1 c. pecans, chopped small
• Caramel Glaze
• 3/4 cups butter 1 1/2 sticks
• 1 cup light brown sugar
• 1/4 cup milk
• 1 tsp vanilla

Instructions

Ready the oven then preheat to 325 degrees.

Add in eggs, sugar, and oil in a large bowl. Stir until well-mixed and creamy looking.

Whisk in together baking soda, flour, salt, and cinnamon in a medium-sized bowl. Add into the egg mixture.

Add the vanilla into the mix and stir until all ingredients are incorporated.

Add the apples and pecans into the mixture.

Apply grease and flour on the tube pan or two loaf pans and pour in the batter.

Bake in the oven for 1 hour at 325 degrees. at 50 minutes, check the doneness by pinching a toothpick in the middle. If the toothpick comes out clean, your cake is ready.

For making the glaze:

Turn the heat to low and melt the butter in a small pan.

Add in milk and brown sugar and stir.

Let it boil while on low heat then simmer while stirring.

Keep stirring while boiling for 10 minutes

Turn off the heat and add the vanilla. Stir until well-mixed and let it cool.

Top the cake with glaze once it is cool.

This Loaded Potato Soup brings me comfort and satisfied my cravings for bacon and potatoes. Super easy to make and quick to prepare. A hearty flavor-packed recipe in a bowl. Served it in a mug with a round loaf of bread for a cozy afternoon on the couch.

Ingredients

1 package (12 oz) bacon

1 1/2 cups of chopped onion

6 cups of Progresso™ chicken broth (from two 32-oz cartons)

2 lb baking potatoes, peeled, cubed

2/3 c. butter

3/4 c. Gold Medal™ all-purpose flour

4 cups of milk

1 tsp. salt

1 tsp. freshly ground pepper

1 c. diced cooked ham

1 container (8 oz) sour cream

2 1/2 cups of shredded sharp Cheddar cheese (10 oz)

3/4 cup of sliced green onions

How to make Loaded Potato Soup

Step 1: Put the bacon in a 12-inch skillet and cook over medium heat for 6-7 minutes or until crisp. Drain excess oil on paper towels, then crumble or cut the bacon crosswise into half-inch per piece (this way the bacon will cook uniformly). Set aside the crumbled bacon. Cook the onion in 2 tablespoons reserved bacon drippings over medium-high heat for 6 minutes or until almost tender.

Step 2: Mix the onion, broth, and potatoes in a 6-quarts oven. Heat until boiling then lowers the heat. Cook for 10 minutes or until the potatoes are tender.

Step 3: In the same pan, melt the butter over low heat. Whisk the flour until smooth. Cook while stirring for 1 minute. Then, moderately stir in 2 cups of milk. Carefully pour the milk mixture over the potato mixture. Add the remaining 2 cups of milk, salt, and pepper. Cook while stirring continuously over medium heat until the mixture is thick and bubbly.

Step 4: Add the ham, half of the crumbled bacon, sour cream, 2 cups of cheese, and half cup of the green onions. Cook until the cheese is melted and heated thoroughly. Sprinkle the top with the remaining crumbled bacon, half cup of cheese, and 1/4 cup of green onions. Serve and enjoy!

Loaded Potato Soup

Rebecca This Loaded Potato Soup brings me comfort and satisfied my cravings for bacon and potatoes. Super easy to make and quick to prepare. A hearty flavor-packed recipe in a bowl.… Main Dish Recipes Loaded Potato Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package (12 oz) bacon
• 1 1/2 cups of chopped onion
• 6 cups of Progresso™ chicken broth (from two 32-oz cartons)
• 2 lb baking potatoes, peeled, cubed
• 2/3 c. butter
• 3/4 c. Gold Medal™ all-purpose flour
• 4 cups of milk
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1 c. diced cooked ham
• 1 container (8 oz) sour cream
• 2 1/2 cups of shredded sharp Cheddar cheese (10 oz)
• 3/4 cup of sliced green onions

Instructions

Step 1: Put the bacon in a 12-inch skillet and cook over medium heat for 6-7 minutes or until crisp. Drain excess oil on paper towels, then crumble or cut the bacon crosswise into half-inch per piece (this way the bacon will cook uniformly). Set aside the crumbled bacon. Cook the onion in 2 tablespoons reserved bacon drippings over medium-high heat for 6 minutes or until almost tender.

Step 2: Mix the onion, broth, and potatoes in a 6-quarts oven. Heat until boiling then lowers the heat. Cook for 10 minutes or until the potatoes are tender.

Step 3: In the same pan, melt the butter over low heat. Whisk the flour until smooth. Cook while stirring for 1 minute. Then, moderately stir in 2 cups of milk. Carefully pour the milk mixture over the potato mixture. Add the remaining 2 cups of milk, salt, and pepper. Cook while stirring continuously over medium heat until the mixture is thick and bubbly.

Step 4: Add the ham, half of the crumbled bacon, sour cream, 2 cups of cheese, and half cup of the green onions. Cook until the cheese is melted and heated thoroughly. Sprinkle the top with the remaining crumbled bacon, half cup of cheese, and 1/4 cup of green onions. Serve and enjoy!

This recipe for a Sloppy Joe Casserole is something that I always make for a quick and easy family-friendly dinner. It’s a perfect alternative to serve our favorite Sloppy Joes on a bun and turn it into a delicious casserole topped with golden brown biscuits. This dish is so flavorful and a real crowd-pleaser. You can never go wrong with it. I’ll serve this next time that my friends are coming over for the game night. I’m confident that this will be a hit!

Ingredients

1lb cooked extra lean ground beef

1 cup of diced onions

1 can of sloppy joe sauce (Manwich) 398ml

⅔ cup of light shredded mozzarella cheese

1 7.5oz can of Pillsbury biscuits (In the 4 value pack, you can use bigger biscuits and weigh out or increase points)

1.5 tablespoons of melted reduced-calorie margarine

2 cloves of fresh garlic, diced

1 teaspoon of dried oregano

How to make Sloppy Joe Casserole

Step 1: Place a pan in a stove. Put the ground beef and onions and cook. Drain the excess fat.

Step 2: Prepare the oven by preheating it to 350 degrees F. Greased or spray a 9-inch square pan.

Step 3: Pour 1 can of sloppy joe sauce into the meat and let it simmer for 5 minutes. Make sure to stir the sauce to the meat well.

Step 4: Carefully pour the meat mixture into the prepared pan and top with cheese.

Step 5: Put 9 dough pieces on top of the mixture. You’ll be left with one extra biscuit.

Step 6: Place the pan in the oven and bake for 14 minutes.

Step 7:  Meanwhile, melt margarine and add diced garlic and oregano.

Step 8: Now, remove the pan from the oven and drizzle the top with the garlic butter.

Step 9: Return the dish in the oven and bake for another 6-8 minutes or until the biscuits on top are golden brown. Once cooked, transfer into a serving plate and serve. Enjoy!

Sloppy Joe Casserole

Rebecca This recipe for a Sloppy Joe Casserole is something that I always make for a quick and easy family-friendly dinner. It’s a perfect alternative to serve our favorite Sloppy Joes… Main Dish Recipes Sloppy Joe Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1lb cooked extra lean ground beef
• 1 cup of diced onions
• 1 can of sloppy joe sauce (Manwich) 398ml
• ⅔ cup of light shredded mozzarella cheese
• 1 7.5oz can of Pillsbury biscuits (In the 4 value pack, you can use bigger biscuits and weigh out or increase points)
• 1.5 tablespoons of melted reduced-calorie margarine
• 2 cloves of fresh garlic, diced
• 1 teaspoon of dried oregano

Instructions

Step 1: Place a pan in a stove. Put the ground beef and onions and cook. Drain the excess fat.

Step 2: Prepare the oven by preheating it to 350 degrees F. Greased or spray a 9-inch square pan.

Step 3: Pour 1 can of sloppy joe sauce into the meat and let it simmer for 5 minutes. Make sure to stir the sauce to the meat well.

Step 4: Carefully pour the meat mixture into the prepared pan and top with cheese.

Step 5: Put 9 dough pieces on top of the mixture. You'll be left with one extra biscuit.

Step 6: Place the pan in the oven and bake for 14 minutes.

Step 7:  Meanwhile, melt margarine and add diced garlic and oregano.

Step 8: Now, remove the pan from the oven and drizzle the top with the garlic butter.

Step 9: Return the dish in the oven and bake for another 6-8 minutes or until the biscuits on top are golden brown. Once cooked, transfer into a serving plate and serve. Enjoy!

Custard Pie is a classic dessert that most Moms served. Whenever I eat it, I can’t help but reminisce the times that my Mom made this; from a simple dinner dessert to a large gathering, this old fashioned pie was often requested. So, no wonder why it became my family’s tradition to serve a custard pie during gatherings. This also is a great gift to give to your friends or loved ones. Let them know that you’re the one who made it so they will feel important and loved. It is a simple dessert that is quick and pretty easy to make. But will always have a special place in our hearts. We grew up to this traditional treat and every bite brings us back to the days when our Moms are in the chicken preparing the perfect custard pie.

Now that I have kids of my own, I will make sure to continue the tradition. And I’m very pleased because I can see how much my kids love custard pie and that they know it’s history (place in our family). You can serve it plain or with some fresh berries and whipped cream.

INGREDIENTS

1 unbaked pie shell (I use Marie Callendar’s deep dish)

3 large eggs

1/2 cup of sugar

1/2 teaspoon of salt

1/2 teaspoon of nutmeg

2-2/3 cups of milk

1 teaspoon of pure vanilla extract

How to make Old Fashioned Custard Pie

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

Step 2: In a bowl, slightly beat the eggs. Add the sugar, salt, nutmeg, milk, and vanilla extract. Mix well and pour the mixture into the unbaked pie shell. Place in the preheated oven and bake for 35 to 40 minutes. Once baked, remove from the oven and let it cool.

Step 3: Sprinkle the top of the pie with fresh ground nutmeg before serving. Enjoy!

Old Fashioned Custard Pie

Rebecca Custard Pie is a classic dessert that most Moms served. Whenever I eat it, I can’t help but reminisce the times that my Mom made this; from a simple dinner… Main Dish Recipes Old Fashioned Custard Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 unbaked pie shell (I use Marie Callendar's deep dish)
• 3 large eggs
• 1/2 cup of sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of nutmeg
• 2-2/3 cups of milk
• 1 teaspoon of pure vanilla extract

Instructions

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

Step 2: In a bowl, slightly beat the eggs. Add the sugar, salt, nutmeg, milk, and vanilla extract. Mix well and pour the mixture into the unbaked pie shell. Place in the preheated oven and bake for 35 to 40 minutes. Once baked, remove from the oven and let it cool.

Step 3: Sprinkle the top of the pie with fresh ground nutmeg before serving. Enjoy!

A very simple recipe that saves us a lot of time when preparing. In less than 30 minutes you’ll have a delicious meal to serve for dinner!

Ingredients

2 cups of Flour

½ tsp. Baking Powder

1 pinch Salt

2 Tbsp. Butter

1 cup of buttermilk

2 quarts Chicken Broth

3 cups of Cooked Chicken

How to make Cracker Barrel Chicken and Dumplings

Step 1: Start by boiling the chicken. Once the chicken is thoroughly cooked, shred them into smaller pieces. Set aside and make the dumplings.

Step 2: If you have some leftover chicken in your fridge, feel free to use them. If that’s the case and you’re not boiling your chicken, you can make a broth by heating 2 quarts of store-bought chicken broth. You can also add a little of Better Than Bouillon Chicken Base (you can get it from Amazon). Put one spoonful of this base for extra flavor.

Step 3: In a medium-size bowl, combine the flour, baking powder, and salt.

Step 4: With a pastry blender (or fork), mix the butter along with the dry ingredients.

Step 5: Stir in the buttermilk with the dough until it forms like a ball.

Step 6: Knead the ball on a floured surface and use a rolling pin. And with a pizza cutter (if available), cut the dumplings into squares (about 2-inch strips). Make sure that you cut them about the same sizes so they will all cook the same.

Step 7: Place the dumplings back into the bowl. Making sure that they don’t stick, so dust each dumpling with a bit more flour. It’s okay if you’re using more flour because those extra flour will help create a thicker soup sauce.

Step 8: Boil the broth and carefully drop the dumplings a little at a time while continuously stirring. Cook the dumplings for about 15-20 minutes or until they are not doughy anymore. Then, add the cooked chicken into the pot. Once done, transfer to a bowl and serve. Enjoy!

Cracker Barrel Chicken and Dumplings Copycat Recipe

Rebecca A very simple recipe that saves us a lot of time when preparing. In less than 30 minutes you’ll have a delicious meal to serve for dinner! Ingredients 2 cups… Main Dish Recipes Cracker Barrel Chicken and Dumplings Copycat Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 32 voted )

Ingredients

• 2 cups of Flour
• ½ tsp. Baking Powder
• 1 pinch Salt
• 2 Tbsp. Butter
• 1 cup of buttermilk
• 2 quarts Chicken Broth
• 3 cups of Cooked Chicken

Instructions

Step 1: Start by boiling the chicken. Once the chicken is thoroughly cooked, shred them into smaller pieces. Set aside and make the dumplings.

Step 2: If you have some leftover chicken in your fridge, feel free to use them. If that's the case and you're not boiling your chicken, you can make a broth by heating 2 quarts of store-bought chicken broth. You can also add a little of Better Than Bouillon Chicken Base (you can get it from Amazon). Put one spoonful of this base for extra flavor.

Step 3: In a medium-size bowl, combine the flour, baking powder, and salt.

Step 4: With a pastry blender (or fork), mix the butter along with the dry ingredients.

Step 5: Stir in the buttermilk with the dough until it forms like a ball.

Step 6: Knead the ball on a floured surface and use a rolling pin. And with a pizza cutter (if available), cut the dumplings into squares (about 2-inch strips). Make sure that you cut them about the same sizes so they will all cook the same.

Step 7: Place the dumplings back into the bowl. Making sure that they don't stick, so dust each dumpling with a bit more flour. It's okay if you're using more flour because those extra flour will help create a thicker soup sauce.

Step 8: Boil the broth and carefully drop the dumplings a little at a time while continuously stirring. Cook the dumplings for about 15-20 minutes or until they are not doughy anymore. Then, add the cooked chicken into the pot. Once done, transfer to a bowl and serve. Enjoy!

This is for all the caramel lovers out there! Indulge your self to a caramel-coated (more like oozing with maple glaze) cake that’s so amazingly delicious. Not only the kids will love this but even the grown-ups will go crazy.

Ingredients

1 1/2 c. butter softened

2 cups of light brown sugar, packed

1 c. granulated sugar

5 large eggs

3 cups of all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 c. whole milk

1 8oz bag of toffee chips (I use Heath)

1 c. pecans, chopped

For the Caramel Drizzle

1 – 14 oz can sweeten condensed milk

1 c. brown sugar

2 tbsp. butter

1/2 tsp. vanilla extract

How to make Brown Sugar Carmel Pound Cake

Step 1: Prepare the oven by heating it to 325 degrees. Greased a 12-inch bundt pan with a cooking spray and dust with flour.

Step 2: In a bowl, beat the butter until creamy. Add the sugar and beat until fluffy. Then, add the eggs one a time.

Step 3: In a separate medium bowl, place the flour, baking powder, and salt. Combine until well mixed. Then, add the flour mix and milk alternately to the butter mixture. make sure to beat the mixture until just combined.

Step 4: And mix in the toffee chips and pecans onto the batter.

Step 5: Carefully pour the batter into the prepared bundt pan. Cover it with foil to prevent excess browning. Now, place the bundt pan inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 6: Remove from the oven and let it cool for 10 minutes before removing the cake from the bundt pan. Then, transfer to a wire rack to cool completely. Generously pour the caramel drizzle over the cooled cake.

How to make the Caramel Drizzle

Step 1: Combine the condensed milk and brown sugar in a medium bowl.  Heat over medium-high heat until boiling while whisking regularly. Then, lower the heat and simmer for 8 minutes (continuously whisking).

Step 2: Remove from the heat and mix the butter and vanilla. Let it cool for about 5 minutes. Just make sure to not cool it completely. We want to drizzle the caramel while it is still hot.

Brown Sugar Carmel Pound Cake Recipe

Rebecca This is for all the caramel lovers out there! Indulge your self to a caramel-coated (more like oozing with maple glaze) cake that’s so amazingly delicious. Not only the kids… Main Dish Recipes Brown Sugar Carmel Pound Cake Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c. butter softened
• 2 cups of light brown sugar, packed
• 1 c. granulated sugar
• 5 large eggs
• 3 cups of all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 c. whole milk
• 1 8oz bag of toffee chips (I use Heath)
• 1 c. pecans, chopped
• For the Caramel Drizzle
• 1 - 14 oz can sweeten condensed milk
• 1 c. brown sugar
• 2 tbsp. butter
• 1/2 tsp. vanilla extract

Instructions

Step 1: Prepare the oven by heating it to 325 degrees. Greased a 12-inch bundt pan with a cooking spray and dust with flour.

Step 2: In a bowl, beat the butter until creamy. Add the sugar and beat until fluffy. Then, add the eggs one a time.

Step 3: In a separate medium bowl, place the flour, baking powder, and salt. Combine until well mixed. Then, add the flour mix and milk alternately to the butter mixture. make sure to beat the mixture until just combined.

Step 4: And mix in the toffee chips and pecans onto the batter.

Step 5: Carefully pour the batter into the prepared bundt pan. Cover it with foil to prevent excess browning. Now, place the bundt pan inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 6: Remove from the oven and let it cool for 10 minutes before removing the cake from the bundt pan. Then, transfer to a wire rack to cool completely. Generously pour the caramel drizzle over the cooled cake.

How to make the Caramel Drizzle
Step 1: Combine the condensed milk and brown sugar in a medium bowl.  Heat over medium-high heat until boiling while whisking regularly. Then, lower the heat and simmer for 8 minutes (continuously whisking).

Step 2: Remove from the heat and mix the butter and vanilla. Let it cool for about 5 minutes. Just make sure to not cool it completely. We want to drizzle the caramel while it is still hot.

I love to eat but I don’t want to get fat! I know, it’s not easy. Good thing this recipe is guilt-free and will not have me worrying about the scales! This chicken enchilada is a quick and easy meal to prepare. It’s creamy, cheesy, super delish, and fat-free! Another Mexican dish that I will surely keep in my recipe list. It is indeed a wonderful dish with a restaurant quality and definitely, not a belly buster.

INGREDIENTS

16 ounces of fat-free sour cream

1 can fat-free cream of chicken soup

1 tablespoon of fresh chopped cilantro (1/2 Tbsp. dried)

2 1/2 cups of cooked shredded chicken breast

1 can Mexican Rotel

1 cup of chopped onions (optional)

8 low carb tortillas

1 cup of shredded pepper jack and Colby cheese blend

1 can dice green chiles

How to make Skinny Chicken Sour Cream Enchiladas

Step 1: Place the sour cream, soup, and cilantro in a saucepan. Mix and heat through. Make sure to keep stirring or else you’ll get a huge hot mess as the mixture will bubble up quickly. Then, set aside.

Step 2: Grease your pan with a cooking spray.

Step 3: Put the chicken, Rotel, onions, and green chiles in the prepared pan. Combine and heat until the onions were translucent. You can skip the onions (if desired). Without the onions, combine the mixture for a few minutes until the flavors and juices are blended.

Step 4: Put 2 tablespoons of the chicken mixture in the tortillas.

Step 5: Roll the tortillas and place them seam side down (to make sure they will not unravel) in an 8 x 11-inch greased dish.

Step 6: Generously pour or spread the sour cream over the enchiladas and top with the remaining cheese. Place inside the oven and bake at 350 degrees for 25-30 minutes or until the cheese is bubbly and melted.

Step 7: Once baked, remove from the oven and serve. Enjoy!

Skinny Chicken Sour Cream Enchiladas

Rebecca I love to eat but I don’t want to get fat! I know, it’s not easy. Good thing this recipe is guilt-free and will not have me worrying about the… Main Dish Recipes Skinny Chicken Sour Cream Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 16 ounces of fat-free sour cream
• 1 can fat-free cream of chicken soup
• 1 tablespoon of fresh chopped cilantro (1/2 Tbsp. dried)
• 2 1/2 cups of cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup of chopped onions (optional)
• 8 low carb tortillas
• 1 cup of shredded pepper jack and Colby cheese blend
• 1 can dice green chiles

Instructions

Step 1: Place the sour cream, soup, and cilantro in a saucepan. Mix and heat through. Make sure to keep stirring or else you'll get a huge hot mess as the mixture will bubble up quickly. Then, set aside.

Step 2: Grease your pan with a cooking spray.

Step 3: Put the chicken, Rotel, onions, and green chiles in the prepared pan. Combine and heat until the onions were translucent. You can skip the onions (if desired). Without the onions, combine the mixture for a few minutes until the flavors and juices are blended.

Step 4: Put 2 tablespoons of the chicken mixture in the tortillas.

Step 5: Roll the tortillas and place them seam side down (to make sure they will not unravel) in an 8 x 11-inch greased dish.

Step 6: Generously pour or spread the sour cream over the enchiladas and top with the remaining cheese. Place inside the oven and bake at 350 degrees for 25-30 minutes or until the cheese is bubbly and melted.

Step 7: Once baked, remove from the oven and serve. Enjoy!

 

My summer cake! It’s pretty and super delicious. The cake is soft, moist and the citrusy flavor is rich – I’m in love!

INGREDIENTS

3 cups of all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 cup of unsalted butter, softened

2 cups of sugar

3 eggs

1/2 c. buttermilk

1/2 c. sour cream

4 Tbsp. lemon juice

Zest of 2 lemons ( about 2 tablespoons)

1 tsp. vanilla

How to make Italian Lemon Pound Cake

Step 1: Prepare the oven by preheating it to 300 degrees F.

Step 2: Sift the flour, baking powder, and salt in a bowl and set aside. Beat the cream, butter, and sugar in another bowl until light and fluffy. Add the eggs one at a time, then, mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

Step 3: Combine half of the flour mixture into the butter mixture. Whisk in the buttermilk and add the remaining flour mixture. Mix until well-incorporated. Spray your bundt pan with a baking spray. Now, carefully pour the cake batter into the prepared bundt pan.

Step 4: Place inside the preheated oven and bake for 70-80 minutes. Insert a knife in the middle of the cake, when it comes out clean your cake is done. Don’t remove the cake yet from the bundt pan, let it cool first for 5 minutes. Then, transfer the cake on a cake platter. Generously spread the lemon glaze over the warm cake to make sure that the glaze will soak into the cake. Let it cool completely. Once cooled, drizzle the top of the cake with lemon cream cheese frosting. Slice, serve, and enjoy!

Italian Lemon Pound Cake

Rebecca My summer cake! It’s pretty and super delicious. The cake is soft, moist and the citrusy flavor is rich – I’m in love! INGREDIENTS 3 cups of all-purpose flour 1… Main Dish Recipes Italian Lemon Pound Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups of all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup of unsalted butter, softened
• 2 cups of sugar
• 3 eggs
• 1/2 c. buttermilk
• 1/2 c. sour cream
• 4 Tbsp. lemon juice
• Zest of 2 lemons ( about 2 tablespoons)
• 1 tsp. vanilla

Instructions

Step 1: Prepare the oven by preheating it to 300 degrees F.

Step 2: Sift the flour, baking powder, and salt in a bowl and set aside. Beat the cream, butter, and sugar in another bowl until light and fluffy. Add the eggs one at a time, then, mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

Step 3: Combine half of the flour mixture into the butter mixture. Whisk in the buttermilk and add the remaining flour mixture. Mix until well-incorporated. Spray your bundt pan with a baking spray. Now, carefully pour the cake batter into the prepared bundt pan.

Step 4: Place inside the preheated oven and bake for 70-80 minutes. Insert a knife in the middle of the cake, when it comes out clean your cake is done. Don't remove the cake yet from the bundt pan, let it cool first for 5 minutes. Then, transfer the cake on a cake platter. Generously spread the lemon glaze over the warm cake to make sure that the glaze will soak into the cake. Let it cool completely. Once cooled, drizzle the top of the cake with lemon cream cheese frosting. Slice, serve, and enjoy!

I love tacos and my boyfriend can finish 3 big bowls of spaghetti in one sitting! He loves spaghetti so much that whenever we eat out it is what he always wanted but every time I’m craving for tacos we without fail end up ordering spaghetti which is super unfair! That is why I fall hard for this recipe. No more unsatisfied cravings for me, and more spaghetti for my boyfriend. And this is very easy and quick to prepare. Just toss everything in one pot and when almost ready to serve, sprinkle the cheese and some cilantro on it. It’s gooey, undeniably delicious, comforting, and practical. Indeed a one-pot wonder with my favorite taco flavor in spaghetti form. Who can say no to this? Definitely, not me or my boyfriend. This recipe did not fail me. I sure am very satisfied (and my boyfriend of course!).

INGREDIENTS:

1 tablespoon of olive oil

1 pound ground beef*

1 (1.25-ounce) package taco seasoning

1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies

1 Tbsp. tomato paste

8 ounces of spaghetti

1/2 c. shredded cheddar cheese

1/2 c. shredded mozzarella cheese

1 Roma tomato, diced

2 tablespoons of chopped fresh cilantro leaves

HOW TO MAKE ONE POT TACO SPAGHETTI

Step 1: In a large stockpot or Dutch oven heat the olive over medium-high heat. Add the ground beef and cook for 3-5 minutes or until browned. Crumble the beef while it cooks and stirs in the taco seasoning. Drain any accumulated fats.

Step 2: Mix the Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Cover and bring to a boil. Lower the heat and simmer for about 13-16 minutes or until the pasta is cooked through.

Step 3: Once cooked, remove from heat and sprinkle with cheese. Cover the pot for 2 minutes so the cheese melts.

Step 4: Transfer to a serving plate. Garnish with tomato and cilantro before serving. Enjoy!

ONE POT TACO SPAGHETTI

Rebecca I love tacos and my boyfriend can finish 3 big bowls of spaghetti in one sitting! He loves spaghetti so much that whenever we eat out it is what he… Main Dish Recipes ONE POT TACO SPAGHETTI European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 tablespoon of olive oil
• 1 pound ground beef*
• 1 (1.25-ounce) package taco seasoning
• 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
• 1 Tbsp. tomato paste
• 8 ounces of spaghetti
• 1/2 c. shredded cheddar cheese
• 1/2 c. shredded mozzarella cheese
• 1 Roma tomato, diced
• 2 tablespoons of chopped fresh cilantro leaves

Instructions

Step 1: In a large stockpot or Dutch oven heat the olive over medium-high heat. Add the ground beef and cook for 3-5 minutes or until browned. Crumble the beef while it cooks and stirs in the taco seasoning. Drain any accumulated fats.

Step 2: Mix the Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Cover and bring to a boil. Lower the heat and simmer for about 13-16 minutes or until the pasta is cooked through.

Step 3: Once cooked, remove from heat and sprinkle with cheese. Cover the pot for 2 minutes so the cheese melts.

Step 4: Transfer to a serving plate. Garnish with tomato and cilantro before serving. Enjoy!

The Great Swedish Meatballs with the most beautiful thick and fluffy gravy are smothered. The meatballs are full of wonderful flavor. You’ll quickly accept that these are the best you have got. And the sauce – you can’t miss the rich, delicious gravy sauce that the browned up meatball bits smother these meatballs in. Those pieces of meatball trapped at the bottom of the pan make the gravy what it is. I could almost drink it! Just make sure to make a little extra if you serve these over an egg noodle bed – you ‘re going to want a portion to slurp down.

Ingredients:

MEATBALLS

3 lb ground beef

1 white onion, diced

2 eggs, lightly beaten

1 c seasoned dry bread crumbs

1/2 c fresh chopped flat-leaf parsley

2 tsp coarse ground salt

1 tsp coarse ground pepper

GRAVY

4 Tbsp all-purpose flour

2 10.5-OZ can(s) beef consomme

1 Tbsp Worcestershire sauce

2 c milk

1 tsp coarse ground salt

1 tsp coarse ground pepper

SERVING/PLATING

12 oz medium egg noodle

1/4 c butter

3 Tbsp fresh chopped flat-leaf parsley

Directions:

Place over medium to high heat a large non-stick frying pan. As the pan heats, blend well ground beef, diced onion, bacon, breadcrumbs, parsley, salt, and pepper together. Shape a mixture into meatballs of 3/4- to 1-inch

Brown meatballs on both sides, in lots, if desired. Using a slotted spoon to remove brown meatballs to a heat-proof dish, leaving drippings in pan.

Sprinkle flour and whisk until mixed. Cook for 3-4 minutes or until the flour turns golden brown and sweet.]

In Consumé and Worcestershire whisk slowly. To remove lumps, add milk, salt, and pepper continuously. Cook, stir regularly or thicken for 5-6 minutes before gravel starts. Add meatballs back to the pot together with the remaining jus; thoroughly cover the meatballs. Cook for ten-15 minutes and cook until the meatballs are cooked for lower to moderate heat.

Toss soft fried buttered egg noodles to coat. Divide the noodles into six dinner pots. Cover with 4-6 meatballs and some of the gravy; scatter with chopped fresh parsley.

SWEDISH MEATBALLS RECIPE

Rebecca The Great Swedish Meatballs with the most beautiful thick and fluffy gravy are smothered. The meatballs are full of wonderful flavor. You’ll quickly accept that these are the best you… Main Dish Recipes SWEDISH MEATBALLS RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• MEATBALLS
• 3 lb ground beef
• 1 white onion, diced
• 2 eggs, lightly beaten
• 1 c seasoned dry bread crumbs
• 1/2 c fresh chopped flat-leaf parsley
• 2 tsp coarse ground salt
• 1 tsp coarse ground pepper
• GRAVY
• 4 Tbsp all-purpose flour
• 2 10.5-OZ can(s) beef consomme
• 1 Tbsp Worcestershire sauce
• 2 c milk
• 1 tsp coarse ground salt
• 1 tsp coarse ground pepper
• SERVING/PLATING
• 12 oz medium egg noodle
• 1/4 c butter
• 3 Tbsp fresh chopped flat-leaf parsley

Instructions

Place over medium to high heat a large non-stick frying pan. As the pan heats, blend well ground beef, diced onion, bacon, breadcrumbs, parsley, salt, and pepper together. Shape a mixture into meatballs of 3/4- to 1-inch

Brown meatballs on both sides, in lots, if desired. Using a slotted spoon to remove brown meatballs to a heat-proof dish, leaving drippings in pan.

Sprinkle flour and whisk until mixed. Cook for 3-4 minutes or until the flour turns golden brown and sweet.]

In Consumé and Worcestershire whisk slowly. To remove lumps, add milk, salt, and pepper continuously. Cook, stir regularly or thicken for 5-6 minutes before gravel starts. Add meatballs back to the pot together with the remaining jus; thoroughly cover the meatballs. Cook for ten-15 minutes and cook until the meatballs are cooked for lower to moderate heat.

Toss soft fried buttered egg noodles to coat. Divide the noodles into six dinner pots. Cover with 4-6 meatballs and some of the gravy; scatter with chopped fresh parsley.