Main Dish Recipes

We all love Sloppy Joe. It has so much flavor and is crazy delicious! Traditionally, Sloppy Joe is served in a sandwich or a hamburger bun but today it’s not gonna be the case. We’re twisting it up a bit by preparing Sloppy Joe in a casserole. With the same beefy tomato feeling and a cheesy crust, this recipe makes a quick and satisfying weeknight dinner that everyone will love. It is so easy to make that you can even make a huge batch to serve for taco night with friends.

INGREDIENTS

1–1/2 pounds of lean ground beef

1 large white onion, diced

1 large green bell pepper, diced

2 tbsp. brown sugar

1 tbsp. Worcestershire sauce

2 tsp. dry mustard

1 tsp. garlic salt

1 (15 ounces) can of tomato sauce

3/4 c. ketchup

2 cups of all-purpose flour

3 tsp. baking powder

1 tsp. salt

1–1/3 cup milk

6 tablespoons of melted butter

2 large eggs

1–1/2 cups of shredded cheddar cheese

HOW TO MAKE SLOPPY JOE CASSEROLE

Step 1: Prepare the oven by preheating it to 400 degrees F.

Step 2: Cook the ground beef in a large skillet over medium heat until browned. Add the diced onion and bell pepper. Saute for about 5 minutes until tender. Mix in the brown sugar, Worcestershire sauce, dry mustard, and garlic salt. Then stir in the tomato sauce and ketchup. Mix until well combined. Lower the heat and let it simmer.

Step 3: Meanwhile, prepare the topping by adding the flour, baking powder, and salt in a large bowl. Whisk in the milk, melted butter, and eggs. Mix until all the ingredients are well incorporated. Then, fold in the shredded cheese.

Step 4: Carefully pour the meat mixture into a 13 x 9-inch baking dish. Evenly spread the topping over the meat mixture. Place inside the oven and bake at 400 degrees F for 25-30 minutes or until the crust is light golden brown. Serve immediately. Enjoy!

SLOPPY JOE CASSEROLE

Rebecca We all love Sloppy Joe. It has so much flavor and is crazy delicious! Traditionally, Sloppy Joe is served in a sandwich or a hamburger bun but today it’s not… Main Dish Recipes SLOPPY JOE CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 6 voted )

Ingredients

• 1–1/2 pounds of lean ground beef
• 1 large white onion, diced
• 1 large green bell pepper, diced
• 2 tbsp. brown sugar
• 1 tbsp. Worcestershire sauce
• 2 tsp. dry mustard
• 1 tsp. garlic salt
• 1 (15 ounces) can of tomato sauce
• 3/4 c. ketchup
• 2 cups of all-purpose flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1–1/3 cup milk
• 6 tablespoons of melted butter
• 2 large eggs
• 1–1/2 cups of shredded cheddar cheese

Instructions

Step 1: Prepare the oven by preheating it to 400 degrees F.

Step 2: Cook the ground beef in a large skillet over medium heat until browned. Add the diced onion and bell pepper. Saute for about 5 minutes until tender. Mix in the brown sugar, Worcestershire sauce, dry mustard, and garlic salt. Then stir in the tomato sauce and ketchup. Mix until well combined. Lower the heat and let it simmer.

Step 3: Meanwhile, prepare the topping by adding the flour, baking powder, and salt in a large bowl. Whisk in the milk, melted butter, and eggs. Mix until all the ingredients are well incorporated. Then, fold in the shredded cheese.

Step 4: Carefully pour the meat mixture into a 13 x 9-inch baking dish. Evenly spread the topping over the meat mixture. Place inside the oven and bake at 400 degrees F for 25-30 minutes or until the crust is light golden brown. Serve immediately. Enjoy!

This is one of those recipes that I kept on my list. It’s the simplest dessert that is very easy to make and just needs a few handfuls of ingredients. I’m a sucker for dessert even before I became a Mom. Now that I have kids, it paid off. I think they love me even more because of that. LOL. And this dessert is one of their favorites. It’s perfect because they get to enjoy their favorite snickers, apple, and caramel in one scrumptious salad. They get to help me prepare and make this. I like that for sure because we get to bond and catch up. Kids will never be kids, right? They will grow up pretty soon and I don’t want to miss every inch. For sure they’ll be making this dessert too even when they are all grown-up. Well, how can they not? It is freaking delicious – such a sinful dessert but worth every bite! You are also welcome to add more chocolate if you wish. My kids, they prefer their serving with additional chocolate shavings!

Ingredients

1-ounce package of instant vanilla pudding mix 5.1

1/2 cup of milk

A 1-ounce container of Cool Whip thawed, 16

3-4 in medium Golden delicious apples chopped bite-size pieces

5 in Snickers candy bars chopped bite-size pieces

1/2 cup of caramel sauce

HOW TO MAKE SNICKERS CARAMEL APPLE SALAD

Step 1: Place the vanilla pudding mix and milk in a large bowl. Whisk until well mixed.

Step 2: Use a spatula to fold in the cool whip until thoroughly combined.

Step 3: Mix the chopped apples and the chopped bite-size pieces of snickers candy bars.

Step 4: Generously drizzle the caramel sauce over the salad.

Step 5: Make sure to cover the bowl before placing it inside the fridge. Chill for an hour and transfer to some small serving bowl. Serve and enjoy!

SNICKERS CARAMEL APPLE SALAD

Rebecca This is one of those recipes that I kept on my list. It’s the simplest dessert that is very easy to make and just needs a few handfuls of ingredients.… Main Dish Recipes SNICKERS CARAMEL APPLE SALAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-ounce package of instant vanilla pudding mix 5.1
• 1/2 cup of milk
• A 1-ounce container of Cool Whip thawed, 16
• 3-4 in medium Golden delicious apples chopped bite-size pieces
• 5 in Snickers candy bars chopped bite-size pieces
• 1/2 cup of caramel sauce

Instructions

Step 1: Place the vanilla pudding mix and milk in a large bowl. Whisk until well mixed.

Step 2: Use a spatula to fold in the cool whip until thoroughly combined.

Step 3: Mix the chopped apples and the chopped bite-size pieces of snickers candy bars.

Step 4: Generously drizzle the caramel sauce over the salad.

Step 5: Make sure to cover the bowl before placing it inside the fridge. Chill for an hour and transfer to some small serving bowl. Serve and enjoy!

This delicious dip is made by artichokes, cucumber, bell peppers, hummus, pita chips, Greek yogurt, and a mixture of olive herb and lemon zest. It is best to layer it before serving, as the turkeys tend to get dry when they sit too long. It will be a good idea to prepare all ingredients. Skip the yogurt and add more hummus if you don’t eat milk or you want to maintain it vegan. Enjoy healthy foods with your family and friends.

Preparation time: 100 minutes
Cooking time: 100 minutes
Serve: 10

Ingredients:

1 medium cucumber, peeled and seeded

Kosher salt to taste

2 cups 2% Greek yogurt

2 tablespoons extra virgin olive oil

1 large clove garlic, finely grated

1/2 teaspoon dried mint or oregano

2 c fresh parsley leaves, chopped (about 1 large bunch)

1/2 cup chopped, pitted kalamata olives

1 teaspoon lemon zest

4 scallions, chopped

2 (14-oz) cans artichoke hearts, (drained and coarsely chopped)

2 c chopped jarred roasted red bell peppers

2 cups pita chips, crushed, plus more for serving

2 cups prepared hummus

1 cup crumbled feta, about 8 ounces

Directions:

Shred the cucumber on a grater box, tossed the cucumber with the salt and let it drain for 10 minutes in a strainer. Put the rest of the liquid out. In a medium bowl, mix drained cucumber with olive oil, yogurt, garlic, and mint.

In a small bowl, combine parsley, olives, citrus fruit zest, and scallions. In a cheesecloth piece or a strainer, place the artichokes, and dry. Repeat the process with peppers.

Put the dip in your favorite bowl in the medium 3 quarters glass bowl trifle. Spread the artichokes on the bottom, then on the top with a mixture of cucumber-yogurt, peppers, pita chips, hummus, feta, and olive-herb mixture.

Wrap and cool until chilled, for at least 1 hour or overnight, and then cover in the olive-herb mixture right before serving, when cooling overnight. Serve it with pita chips.

7-Layer Vegetarian Greek Dip

Rebecca This delicious dip is made by artichokes, cucumber, bell peppers, hummus, pita chips, Greek yogurt, and a mixture of olive herb and lemon zest. It is best to layer it… Main Dish Recipes 7-Layer Vegetarian Greek Dip European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium cucumber, peeled and seeded
• Kosher salt to taste
• 2 cups 2% Greek yogurt
• 2 tablespoons extra virgin olive oil
• 1 large clove garlic, finely grated
• 1/2 teaspoon dried mint or oregano
• 2 c fresh parsley leaves, chopped (about 1 large bunch)
• 1/2 cup chopped, pitted kalamata olives
• 1 teaspoon lemon zest
• 4 scallions, chopped
• 2 (14-oz) cans artichoke hearts, (drained and coarsely chopped)
• 2 c chopped jarred roasted red bell peppers
• 2 cups pita chips, crushed, plus more for serving
• 2 cups prepared hummus
• 1 cup crumbled feta, about 8 ounces

Instructions

Shred the cucumber on a grater box, tossed the cucumber with the salt and let it drain for 10 minutes in a strainer. Put the rest of the liquid out. In a medium bowl, mix drained cucumber with olive oil, yogurt, garlic, and mint.

In a small bowl, combine parsley, olives, citrus fruit zest, and scallions. In a cheesecloth piece or a strainer, place the artichokes, and dry. Repeat the process with peppers.

Put the dip in your favorite bowl in the medium 3 quarters glass bowl trifle. Spread the artichokes on the bottom, then on the top with a mixture of cucumber-yogurt, peppers, pita chips, hummus, feta, and olive-herb mixture.

Wrap and cool until chilled, for at least 1 hour or overnight, and then cover in the olive-herb mixture right before serving, when cooling overnight. Serve it with pita chips.

There are few better things than homemade Caramel Frosting and the cake is our recipe. You may be tempted to stick to the variety you have bought to cut back on time and any further steps, but we assure you that it is an effort-worthy frozen recipe. The majority of icing recipes are not as stirring, mixing, cooking, and caramelizing but most icings are not as delicious as this caramel icing, yet again.

The caramel topping is only one way of using caramel. Caramel can be viewed as a contributing ingredient in many popular foods to extend things a little. For example, candied apples and caramel are added to the stick by dipping apples with heat. In other ways, pralines also make extensive use of caramel, with sugar, which is usually caramelized, serving as a cover for nuts.

It’s a fudge-like frost that’s ideal for a spice cake or brown sucrose cake. On a chocolate cake, it would be great, too. Use this frosting caramel for ice-spice cake, jam cake, or the like. Dip the spatula into warm water if it’s hard and hard to disseminate. Frozen caramel is the work of love. It takes time and patience but always is a good result. Whether you only learn to make caramel frosting, or you are a seasoned veteran, try our caramel frosting recipe and you will probably never take a look back. Some things are simply better when done at home and this frosting recipe is no exception.

Ingredients:

1/2 cup butter

1/2 cup canned evaporated milk

1/2 cup brown sugar (heaping)

1 cap full of vanilla

1 box powdered sugar (1 lb)

Directions:

In a saucepan mix butter, evaporated milk, brown sugar, and vanilla with medium-high heat cooking until rolling boil.

Put all of the lumps in powdered sugar and frost smoothly.

Put over the cake and spread warmly (the frosting is set fast).

Caramel Frosting

Rebecca There are few better things than homemade Caramel Frosting and the cake is our recipe. You may be tempted to stick to the variety you have bought to cut back… Main Dish Recipes Caramel Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup butter
• 1/2 cup canned evaporated milk
• 1/2 cup brown sugar (heaping)
• 1 cap full of vanilla
• 1 box powdered sugar (1 lb)

Instructions

In a saucepan mix butter, evaporated milk, brown sugar, and vanilla with medium-high heat cooking until rolling boil.

Put all of the lumps in powdered sugar and frost smoothly.

Put over the cake and spread warmly (the frosting is set fast).

There are usually some of the sweetest varieties here. You should at least test it once if you’ve never picked fresh fruit before. The flavor will surprise you.  Now it is true that the ‘true’ strawberry shortcake is produced from sweet biscuits or a slice of a pound cake sometimes. And while I enjoy the other two, I believe that the shortcut made from strawberry made with homemade angel food cake is in a class of its own. Light, so moist and very fine, angel’s food cake is an ideal accompaniment to the juicy straws and light-as-a-cloud cream. So good.

There is so much food and sweet food perfect for fresh strawberries. This is also one of our favorites, one of the easiest and a good presentation. Strawberry Jar’s shortcake. Strawberry Shortcakes are ideal for barbecues, picnics, and pool parties in all of your backyard A simple cake is crumbled into jars and surrounded by a mixture of frosts and whips that protect the cake from too much strawberry. A simple and magnificent way to spend the summer. These lovely individual portions are as easy to carry as they are to eat, so you can even pack and picnic.

Ingredients:

1 Box Yellow Cake Mix (baked as per the directions in the packaging)

1 Can Vanilla Frosting

1 8 oz. Container Whipped Topping

1 qt. Fresh Strawberries Mixed With

1/4 cup Sugar

Directions:

Take the yellow cake mix and crumble into long chunks. In the bottom of 4 small canning jars, press a small amount of crumbled cake mix.

Mix the frosting and whipping topping in a small bowl.

In the cake layer, put a small amount of the mixture and spoon some strawberries over the frosting layer. Then add a new cake layer. Each jar must be top with a lid and a ring.

Refrigerate for 12 hours before serving

Strawberry Shortcake In A Jar

Rebecca There are usually some of the sweetest varieties here. You should at least test it once if you’ve never picked fresh fruit before. The flavor will surprise you.  Now it… Main Dish Recipes Strawberry Shortcake In A Jar European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Box Yellow Cake Mix (baked as per the directions in the packaging)
• 1 Can Vanilla Frosting
• 1 8 oz. Container Whipped Topping
• 1 qt. Fresh Strawberries Mixed With
• 1/4 cup Sugar

Instructions

Take the yellow cake mix and crumble into long chunks. In the bottom of 4 small canning jars, press a small amount of crumbled cake mix.

Mix the frosting and whipping topping in a small bowl.

In the cake layer, put a small amount of the mixture and spoon some strawberries over the frosting layer. Then add a new cake layer. Each jar must be top with a lid and a ring.

Refrigerate for 12 hours before serving

There’s nothing like a freshly cut watermelon in summer. That recipe from our friends at the National Watermelon Promotion Council is a boozy, colorful cocktail on the rocks that gives the sweet fruit justice. The Chef has created a simple sweet savory syrup from seedless melon and sugar to give every soup of the drink the bright, unmistakable flavor. Combine your favorite tequila and some pink juice and ice, and shake till your summer sipper is completely chilled, and mix the watermelon juice with the simple watermelon syrup. Serve it in glasses with coarse salt and lime juice (or sugar) and slice it into a punchy garnish with sparkling watermelon. The Watermelon Margaritas we wouldn’t mind some of them ourselves, ideal for those garden parties, the 4th of July Bash or your next block neighborhood party.

Ingredients:

For Watermelon Simple Syrup:

2 cups seedless watermelon, cubed

1 cup of sugar

For Watermelon Juice:

2 cups seedless watermelon

1/2 cup water

For Margarita

4 ounces silver tequila

4 ounces watermelon juice

2 ounces lime juice

1-ounce watermelon simple syrup

Garnishes: Coarse salt, lime wedges

Directions:

For the Watermelon Simple Syrup:

In a small saucepan, combine the watermelon with the sugar for medium heat. Push out the liquid and dissolve the sugar with a potato masher or other utensil to mash watermelon and sugar. Stirring frequently, simmer for 5 minutes. Pour the mixture over a bowl or jar with a fine-mesh sieve and press the watermelon to extract all the fluid. Set aside to the cool. Makes a simple syrup of over 1 cup.

For Watermelon Juice:

In a blender, combine the melon with water. Blend till smooth, pour over a bowl or jar with a thin mesh sieve.

In a cocktail shaker, combine tequila, sauerkraut juice, lime juice, and simple syrup with ice. Pour into glasses of lime juice and coarse salt, shake them thoroughly and cool, about 30 seconds. Add lime wedges and serve quickly

Watermelon Margaritas Recipe

Rebecca There’s nothing like a freshly cut watermelon in summer. That recipe from our friends at the National Watermelon Promotion Council is a boozy, colorful cocktail on the rocks that gives… Main Dish Recipes Watermelon Margaritas Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Watermelon Simple Syrup:
• 2 cups seedless watermelon, cubed
• 1 cup of sugar
• For Watermelon Juice:
• 2 cups seedless watermelon
• 1/2 cup water
• For Margarita
• 4 ounces silver tequila
• 4 ounces watermelon juice
• 2 ounces lime juice
• 1-ounce watermelon simple syrup
• Garnishes: Coarse salt, lime wedges

Instructions

For the Watermelon Simple Syrup:

In a small saucepan, combine the watermelon with the sugar for medium heat. Push out the liquid and dissolve the sugar with a potato masher or other utensil to mash watermelon and sugar. Stirring frequently, simmer for 5 minutes. Pour the mixture over a bowl or jar with a fine-mesh sieve and press the watermelon to extract all the fluid. Set aside to the cool. Makes a simple syrup of over 1 cup.

For Watermelon Juice:

In a blender, combine the melon with water. Blend till smooth, pour over a bowl or jar with a thin mesh sieve.

In a cocktail shaker, combine tequila, sauerkraut juice, lime juice, and simple syrup with ice. Pour into glasses of lime juice and coarse salt, shake them thoroughly and cool, about 30 seconds. Add lime wedges and serve quickly

This is definitely the recipe if you are a fan of the Hash-Brawn casserole and like meat and potatoes. It is straightforward and simple, from the beginning to the table in less than an hour. With every cooked meat you can make it; it is so versatile. Because why not I prefer to use leftovers. In particular, when in the refrigerator, I shall use pot roast, roast, or brisket. You can even use delicate roast beef (slice it thickly and cut it roughly), or brown beef too. Brewery beef works nicely if you have some extra minutes. Hamburger Hashbrown Casserole is a fast and easy dinner for a busy night. A creamy, delicious, and pure comfort, and it’s just a fresh night, ground beef recipe. Also, this is an excellent recipe for children,

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

4 c frozen hash brown potatoes, shredded and thawed

3 tablespoons vegetable oil

⅛ teaspoon ground black pepper

1 pound ground beef

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup of water

1 (.75 oz) packet of dry brown gravy mix

1 cup shredded Cheddar cheese, divided

Directions:

Preheat oven at about 350 ° F (175 ° C). Grease a square 9-inch baking dish.

In a bowl, mix the hash-brown potatoes, vegetable oil, and black pepper; press the mixture into the bottom of the baking dish.

Over medium-high heat, heat a large skillet. Cook the beef, garlic powder, and onion powder for 5 to 7 minutes and stir them. Drain and discard grease.

Mix in the cooked beef, water and gravy; bring to a boil. Reduce heat, cover the skillet, and cook for about 5 minutes until water evaporates. Fold the 1/2 c cheddar cheese. Onto the potato crust, spoon beef mixture.

In a preheated oven, bake it for 15 minutes. Remaining 1/2 cup Cheddar cheese should be sprinkled and baked, about 5 more minutes, until lightly browned.

Hamburger Hash Browns

Rebecca This is definitely the recipe if you are a fan of the Hash-Brawn casserole and like meat and potatoes. It is straightforward and simple, from the beginning to the table… Main Dish Recipes Hamburger Hash Browns European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 c frozen hash brown potatoes, shredded and thawed
• 3 tablespoons vegetable oil
• ⅛ teaspoon ground black pepper
• 1 pound ground beef
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup of water
• 1 (.75 oz) packet of dry brown gravy mix
• 1 cup shredded Cheddar cheese, divided

Instructions

Preheat oven at about 350 ° F (175 ° C). Grease a square 9-inch baking dish.

In a bowl, mix the hash-brown potatoes, vegetable oil, and black pepper; press the mixture into the bottom of the baking dish.

Over medium-high heat, heat a large skillet. Cook the beef, garlic powder, and onion powder for 5 to 7 minutes and stir them. Drain and discard grease.

Mix in the cooked beef, water and gravy; bring to a boil. Reduce heat, cover the skillet, and cook for about 5 minutes until water evaporates. Fold the 1/2 c cheddar cheese. Onto the potato crust, spoon beef mixture.

In a preheated oven, bake it for 15 minutes. Remaining 1/2 cup Cheddar cheese should be sprinkled and baked, about 5 more minutes, until lightly browned.

Chicken Parmesan baked oven is easy to make and valuable every minute! Look no further if you love the crispy crumb coating vs. the soggy crumb. This is the best Parmesan chicken you’ve ever made. Chicken Parmesan is one of the most beloved and most popular chicken recipes worldwide. Chicken Parmigiana is also named Chicken Parmigiana. But chicken often comes out too dry or has not a sufficient taste or season. Instead of mozzarella, the sauce is bland or cheddar cheese is used.

Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

4 skinless, boneless chicken breast halves

salt and freshly ground black pepper to taste

2 eggs

1 cup panko bread crumbs, or more as needed

½ cup grated Parmesan cheese

2 tbsp of all-purpose flour (add more if needed)

1 cup olive oil for frying

½ cup prepared tomato sauce

¼ cup fresh mozzarella, cut into small cubes

¼ cup chopped fresh basil

½ cup grated provolone cheese

¼ cup grated Parmesan cheese

1 tablespoon olive oil

Directions:

Preheat the oven at about 230 ° C (450 ° F).

Put chicken breasts on a heavy level surface, between two heavy plastic sheets (stringing freezer bags work well). Pound chicken firmly with a 1/2-inch thickness on the smooth side of the meat mallet. Sprinkle salt and pepper in the chicken thoroughly.

Beat the eggs and set aside in a shallow bowl.

Combine bread crumbs and 1/2 c Parmesan cheese in a separate bowl.

In a sifter or strainer, place flour; coat both sides uniformly over the chicken breasts.

Dip the chicken covered in flour in the beaten eggs. Transfer chicken breast to the mixture of breadcrumb, press the crumbs on both sides. Repeat this for each chicken breast. Set aside for 15 minutes.

In a large skillet, heat 1 c of olive oil over medium to high heat until it simmers. Cook chicken, about 2 minutes on both sides, until golden. Finish cooking the chicken in the oven.

In a baking dish place the chicken and add around 1/3 c of tomato sauce on each breast. Spread the same amount of mozzarella cheese, fresh basil, and provolone cheese in each chicken breast. Top of 1 to 2 tbsp of Parmesan cheese with 1 tbsp of olive oil.

Bake in a pre-heated oven for about 15-20 minutes before the cheese is bubbly browned, and chicken breast is not pink in the middle. The thermometer inserted into the middle should read at least 165 F (74 C) in an instant-reading position.

Crispy Chicken Parmesan

Rebecca Chicken Parmesan baked oven is easy to make and valuable every minute! Look no further if you love the crispy crumb coating vs. the soggy crumb. This is the best… Main Dish Recipes Crispy Chicken Parmesan European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 eggs
• 1 cup panko bread crumbs, or more as needed
• ½ cup grated Parmesan cheese
• 2 tbsp of all-purpose flour (add more if needed)
• 1 cup olive oil for frying
• ½ cup prepared tomato sauce
• ¼ cup fresh mozzarella, cut into small cubes
• ¼ cup chopped fresh basil
• ½ cup grated provolone cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil

Instructions

Preheat the oven at about 230 ° C (450 ° F).

Put chicken breasts on a heavy level surface, between two heavy plastic sheets (stringing freezer bags work well). Pound chicken firmly with a 1/2-inch thickness on the smooth side of the meat mallet. Sprinkle salt and pepper in the chicken thoroughly.

Beat the eggs and set aside in a shallow bowl.

Combine bread crumbs and 1/2 c Parmesan cheese in a separate bowl.

In a sifter or strainer, place flour; coat both sides uniformly over the chicken breasts.

Dip the chicken covered in flour in the beaten eggs. Transfer chicken breast to the mixture of breadcrumb, press the crumbs on both sides. Repeat this for each chicken breast. Set aside for 15 minutes.

In a large skillet, heat 1 c of olive oil over medium to high heat until it simmers. Cook chicken, about 2 minutes on both sides, until golden. Finish cooking the chicken in the oven.

In a baking dish place the chicken and add around 1/3 c of tomato sauce on each breast. Spread the same amount of mozzarella cheese, fresh basil, and provolone cheese in each chicken breast. Top of 1 to 2 tbsp of Parmesan cheese with 1 tbsp of olive oil.

Bake in a pre-heated oven for about 15-20 minutes before the cheese is bubbly browned, and chicken breast is not pink in the middle. The thermometer inserted into the middle should read at least 165 F (74 C) in an instant-reading position.

Healthy recipes aren’t coming to me easily. I find it difficult to find healthy recipes I like and look forward to doing, which is why when I discovered this recipe I rushed to the kitchen and tried making one. A delicious mini version of a taco is Wonton Tacos! Baked in small cups, the wrappers are then stuffed with taco meat, cheese and topped like a taco. These Wonton Tacos are a perfect treat or aperitif for parties. The secret trick to turn wonton wrappers into taco coats, by using two inverted muffin tins to create a shape containing all that delicious meat, veggies, and sauce. Wonton packs are the only thing you need to cook if you pick up a pre-cooked chicken in the food store.

Ingredients:

⅓ head red cabbage, sliced and chopped

4 small carrots, peeled and grated

¼ cup coleslaw dressing

¼ cup red wine vinegar

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

2 tablespoons sesame oil

1 pound ground chicken

¼ cup stir-fry sauce

14 wonton wrappers

Directions:

In a bowl, mix cabbage, carrot, coleslaw, vinegar, and soy sauce; cool to blend the flavors for an hour, for best result refrigerate for overnight.

Preheat oven at about 350 ° F (175 ° C).

Heat sésame oil in a saucepan over medium heat. Cook the chicken on a warm skillet, stir for 5 to 7 minutes until brown crumbly. Add stir-fry sauce, cover skillet, cook and reduce to low heat.

Form wonton wrappers into taco shapes and set between the cups of an inverted muffin tin.

Bake in the preheated oven for 4 to 5 minutes until firm and slightly browned. Into each wonton taco shell, top with slaw, and 2 to 3 tablespoons chicken mixture.

Note:

If desired, the ground chicken can be replaced with chicken breast or turkey.

Instead of the red cabbage, green cabbage can be used.

Instead of coleslaw dressing, plain yogurt can be used. If desired, olive oil may substitute sésame oil.

Use red pepper flakes in meat mixture as required for a spicy option.

Chicken Wonton Tacos Are a Genius #TacoTuesday Supper

Rebecca Healthy recipes aren’t coming to me easily. I find it difficult to find healthy recipes I like and look forward to doing, which is why when I discovered this recipe… Main Dish Recipes Chicken Wonton Tacos Are a Genius #TacoTuesday Supper European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• ⅓ head red cabbage, sliced and chopped
• 4 small carrots, peeled and grated
• ¼ cup coleslaw dressing
• ¼ cup red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 2 tablespoons sesame oil
• 1 pound ground chicken
• ¼ cup stir-fry sauce
• 14 wonton wrappers

Instructions

In a bowl, mix cabbage, carrot, coleslaw, vinegar, and soy sauce; cool to blend the flavors for an hour, for best result refrigerate for overnight.

Preheat oven at about 350 ° F (175 ° C).

Heat sésame oil in a saucepan over medium heat. Cook the chicken on a warm skillet, stir for 5 to 7 minutes until brown crumbly. Add stir-fry sauce, cover skillet, cook and reduce to low heat.

Form wonton wrappers into taco shapes and set between the cups of an inverted muffin tin.

Bake in the preheated oven for 4 to 5 minutes until firm and slightly browned. Into each wonton taco shell, top with slaw, and 2 to 3 tablespoons chicken mixture.

Note:

If desired, the ground chicken can be replaced with chicken breast or turkey.

Instead of the red cabbage, green cabbage can be used.

Instead of coleslaw dressing, plain yogurt can be used. If desired, olive oil may substitute sésame oil.

Use red pepper flakes in meat mixture as required for a spicy option.

This dish is a favorite classic. This is one of those recipes that can be quickly whipped and a long ingredients list must not be purchased to produce it. It can be eaten later even in advance and frozen. You can add these veggies to the pot directly if you want. I’ve always enjoyed this service with fresh vegetables like steamed broccoli, corn, or green beans. Also, a lovely green salad would be perfect with lots of veggies.

A taste of this casserole of chicken will tell you why it is so popular. And you need only six ingredients, it doesn’t hurt. The top and bottom of the Ritz Buttery Cracker offer a surprising taste and structure and the rich and creamy sauce is amazingly simple. If you want to lighten it a bit, you may omit the lower layer of crackers. In 1934 Nabisco introduced Ritz crackers, which were a buttery alternative to saltines. Many varieties exist today, including whole wheat, bacon, garlic butter, and low sodium.

Feel free to make the casserole, fully cooked or roasted, with two 9-size chicken breast strips. With frozen chicken, it is even faster and easier to prepare a recipe. An additional great option is a plump rotisserie chicken. The chicken saucepan is excellent on its own and can be served either with rice or noodles. Your family will repeatedly ask for this dish.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:

1 (10.5 oz) can condense cream of chicken with herbs soup

1 cup sour cream

½ cup sliced green onion

1 (3 cups ) family-size store-bought cooked rotisserie chicken de-boned, shredded

2 sleeves Ritz crackers, crushed

1/2 c (1 stick) melted salted butter

Directions:

Preheat oven at about 350 degrees F

In a 2.5-quarter baking dish, spray with no-stick cooking spray.

Mix the soup, sour cream, and green onions in a large bowl.

Then stir the chicken, spread the mixture in the dish.

Combine crushed crackers with melted butter in the same bowl.

Sprinkle over the saucepan the cracker mixture.

Bake until cracker turns golden brown and casserole bubble about 25-30 minutes.

RITZ CHICKEN CASSEROLE

Rebecca This dish is a favorite classic. This is one of those recipes that can be quickly whipped and a long ingredients list must not be purchased to produce it. It… Main Dish Recipes RITZ CHICKEN CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (10.5 oz) can condense cream of chicken with herbs soup
• 1 cup sour cream
• ½ cup sliced green onion
• 1 (3 cups ) family-size store-bought cooked rotisserie chicken de-boned, shredded
• 2 sleeves Ritz crackers, crushed
• 1/2 c (1 stick) melted salted butter

Instructions

Preheat oven at about 350 degrees F

In a 2.5-quarter baking dish, spray with no-stick cooking spray.

Mix the soup, sour cream, and green onions in a large bowl.

Then stir the chicken, spread the mixture in the dish.

Combine crushed crackers with melted butter in the same bowl.

Sprinkle over the saucepan the cracker mixture.

Bake until cracker turns golden brown and casserole bubble about 25-30 minutes.