Main Dish Recipes

Servings: 5 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

I so love these roasted veggies because it’s a breeze to make, not fussy, and pairs alongside anything! Carrots, baby potatoes, and beans seasoned in garlic and fresh herb – a delicious and healthy addition to your weekly menu.

Ingredients

1 1/4 lbs. baby red potatoes, halved and larger ones quartered

1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved

3 Tbsp olive oil, divided

1 Tbsp minced fresh thyme

1 Tbsp minced fresh rosemary

Salt and freshly ground black pepper

12 oz. green beans ends trimmed, halved

1 1/2 Tbsp minced garlic (4 cloves)

How to make Roasted Vegetables with Garlic and Herbs

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Add the potatoes, carrots, 2 1/2 tbsp olive oil, thyme, and rosemary. Toss and season with salt and pepper.

Step 3: In a rimmed 18 x 13-inch baking dish, transfer the potatoes mix and spread.

Step 4: Place inside the preheated oven and bake for about 20 minutes.

Step 5: Meanwhile, add the green beans in a bowl and toss with the rest of half tbsp olive oil. Season a bit with salt.

Step 6: Add the beans to the other vegetables in the rimmed pan along with garlic. Toss and evenly spread.

Step 7: Place the pan back in the oven and continue cooking for 20 minutes more or until the veggies are tender and a bit browned.

Step 8: Serve warm. Enjoy!

Note:

To roast the veggies evenly, try cutting them about the same size.

Nutrition Facts:

Amount Per Serving: Calories 217 | Fat 8g12% | Saturated Fat 1g6% | Sodium 87mg4% | Potassium 967mg28% | Carbohydrates 32g11% | Fiber 6g25% | Sugar 8g9% | Protein 4g8% | Vitamin A 15690IU314% | Vitamin C 26.4mg32% | Calcium 76mg8% | Iron 2.1mg12%

Roasted Vegetables with Garlic and Herbs

Rebecca Servings: 5 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes I so love these roasted veggies because it’s a breeze to make, not… Main Dish Recipes Roasted Vegetables with Garlic and Herbs European Print This

Serves: 5 Prep Time: 15 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 217 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 lbs. baby red potatoes, halved and larger ones quartered
• 1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
• 3 Tbsp olive oil, divided
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• Salt and freshly ground black pepper
• 12 oz. green beans ends trimmed, halved
• 1 1/2 Tbsp minced garlic (4 cloves)

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Add the potatoes, carrots, 2 1/2 tbsp olive oil, thyme, and rosemary. Toss and season with salt and pepper.

Step 3: In a rimmed 18 x 13-inch baking dish, transfer the potatoes mix and spread.

Step 4: Place inside the preheated oven and bake for about 20 minutes.

Step 5: Meanwhile, add the green beans in a bowl and toss with the rest of half tbsp olive oil. Season a bit with salt.

Step 6: Add the beans to the other vegetables in the rimmed pan along with garlic. Toss and evenly spread.

Step 7: Place the pan back in the oven and continue cooking for 20 minutes more or until the veggies are tender and a bit browned.

Step 8: Serve warm. Enjoy!

Note:

To roast the veggies evenly, try cutting them about the same size.

Servings: 4-6 servings

This is so good, my kids won’t turn their back until this is all gone! These crusty and cheesy potatoes will surely be on my regular menu rotation. With its superb flavours and texture, I am one hundred per cent certain you’ll go crazy over these tater tots.

Ingredients

1/2 cup finely grated Parmesan cheese with a sand consistency (don’t use shredded or Microplaned Parmesan cheese)

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)

FOR DIPPING (optional):

sour cream or Greek yoghurt (or a half-and-half mixture)

chopped scallions or chives

How to make Parmesan Garlic Roasted Baby Potatoes

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

Step 2: Add the grated cheese, garlic powder, paprika, oregano, salt, and pepper in a small bowl. Combine with a fork until incorporated.

Step 3: In a 9 x 13-inch baking dish, drizzle olive oil. Tilt the pan to evenly coat the entire bottom of the pan with olive oil.

Step 4: Evenly sprinkle over the bottom of the pan the cheese mixture. Do this slowly.

Step 5: In a single layer over the cheese mixture, arrange the potatoes, cut side down. To ensure the potatoes are flat and in place, lightly press them down.

Step 6: Place inside the preheated oven and bake for about 30 to 40 minutes or until the potatoes are soft and the cheese is browned.

Step 7: Take the pan out of the oven but leave the potatoes in the pan for at least 5 minutes.

Step 8: With a small spatula, carefully remove the potatoes from the pan making sure that the cheese is intact. If needed, use a paring knife to slice the cheese between the potatoes.

Step 9: Transfer cheese side up on a serving platter.

Step 10: If desired, serve with sour cream or Greek yoghurt or a half-and-half mixture and sprinkle with chopped scallions or chives.

NOTE:

Reheat any leftovers in a medium-hot non-stick skillet. Place potatoes cheese side up in the pan and heat for about a minute or two. Use tongs to flip them over, cheesy side down, and continue heating for a minute or two more or until crispy and heated through.

NUTRITIONAL FACTS:

For one prepared potato (2 halves): 45 calories, 2.0g fat, .6g sat.fat, 2mg cholesterol, 118mg sodium, 142mg potassium, 5.6g carbs, .9g fibre, 1.5g protein.

Weight Watchers SmartPoints: 1

Parmesan Garlic Roasted Baby Potatoes

Rebecca Servings: 4-6 servings This is so good, my kids won’t turn their back until this is all gone! These crusty and cheesy potatoes will surely be on my regular menu… Main Dish Recipes Parmesan Garlic Roasted Baby Potatoes European Print This

Serves: 4-6

Nutrition facts: 45 calories 2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup finely grated Parmesan cheese with a sand consistency (don't use shredded or Microplaned Parmesan cheese)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)
• FOR DIPPING (optional):
• sour cream or Greek yoghurt (or a half-and-half mixture)
• chopped scallions or chives

Instructions

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

Step 2: Add the grated cheese, garlic powder, paprika, oregano, salt, and pepper in a small bowl. Combine with a fork until incorporated.

Step 3: In a 9 x 13-inch baking dish, drizzle olive oil. Tilt the pan to evenly coat the entire bottom of the pan with olive oil.

Step 4: Evenly sprinkle over the bottom of the pan the cheese mixture. Do this slowly.

Step 5: In a single layer over the cheese mixture, arrange the potatoes, cut side down. To ensure the potatoes are flat and in place, lightly press them down.

Step 6: Place inside the preheated oven and bake for about 30 to 40 minutes or until the potatoes are soft and the cheese is browned.

Step 7: Take the pan out of the oven but leave the potatoes in the pan for at least 5 minutes.

Step 8: With a small spatula, carefully remove the potatoes from the pan making sure that the cheese is intact. If needed, use a paring knife to slice the cheese between the potatoes.

Step 9: Transfer cheese side up on a serving platter.

Step 10: If desired, serve with sour cream or Greek yoghurt or a half-and-half mixture and sprinkle with chopped scallions or chives.

NOTE:

Reheat any leftovers in a medium-hot non-stick skillet. Place potatoes cheese side up in the pan and heat for about a minute or two. Use tongs to flip them over, cheesy side down, and continue heating for a minute or two more or until crispy and heated through.

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6

I love a warm bowl of rich and creamy soup in Winter. And this Creamy Mushroom Chicken and Wild Rice Soup have been one of my go-to. The combination of all the ingredients makes my mouth water. This hearty and savoury bowl of goodness is a must-try and to to keep.

Ingredients

2 tablespoons butter

1 pound mushrooms, sliced

1 tablespoon butter

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

6 cups chicken broth

1 cup wild rice (or a blend of rice including wild rice)

1 1/2 cups chicken, cooked and diced or shredded

1 cup milk or cream

1 cup Parmigiano Reggiano (parmesan), grated

salt and pepper to taste

How to make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: In a pan, melt the butter over medium-high heat. Once melted, add the mushrooms and cook for about 10 to 15 minutes or until the liquids are released and evaporated. Set aside.

Step 2: In the same pan, add more butter. Melt before adding in the onions, carrots, and celery. Cook for about 8 to 10 minutes or until tender.

Step 3: Then, add in the garlic and thyme. Stir and cook for a minute or until fragrant.

Step 4: Pour in the broth, followed by rice and mushrooms. Bring the mixture to a boil. Adjust the heat and simmer for about 20 to 30 minutes, covered, until the rice is tender.

Step 5: Add in the milk, then, the cheese and stir. Cook some more until the cheese melts. To taste, season with salt and pepper.

Note:

Follow the direction on the packaging on how to go about cooking the rice. As the cooking time varies depending on the rice you use.

For a more intense mushroom flavour, soak an ounce of dried mushrooms in a cup of hot water for about 20 minutes. Chop after and add along with garlic plus the mushroom water into the broth.

Before you season with salt and pepper in Step 5, you can first add in 2 tbsp white miso paste.

Nutrition Facts:

Calories 443, Fat 20g (Saturated 9g, Trans 0.2g), Cholesterol 65mg, Sodium 676mg, Carbs 38g (Fiber 3g, Sugars 10g), Protein 27g

Creamy Mushroom Chicken and Wild Rice Soup

Rebecca Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6 I love a warm bowl of rich and creamy soup in Winter. And… Main Dish Recipes Creamy Mushroom Chicken and Wild Rice Soup European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 443 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons butter
• 1 pound mushrooms, sliced
• 1 tablespoon butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 6 cups chicken broth
• 1 cup wild rice (or a blend of rice including wild rice)
• 1 1/2 cups chicken, cooked and diced or shredded
• 1 cup milk or cream
• 1 cup Parmigiano Reggiano (parmesan), grated
• salt and pepper to taste

Instructions

Step 1: In a pan, melt the butter over medium-high heat. Once melted, add the mushrooms and cook for about 10 to 15 minutes or until the liquids are released and evaporated. Set aside.

Step 2: In the same pan, add more butter. Melt before adding in the onions, carrots, and celery. Cook for about 8 to 10 minutes or until tender.

Step 3: Then, add in the garlic and thyme. Stir and cook for a minute or until fragrant.

Step 4: Pour in the broth, followed by rice and mushrooms. Bring the mixture to a boil. Adjust the heat and simmer for about 20 to 30 minutes, covered, until the rice is tender.

Step 5: Add in the milk, then, the cheese and stir. Cook some more until the cheese melts. To taste, season with salt and pepper.

Note:

Follow the direction on the packaging on how to go about cooking the rice. As the cooking time varies depending on the rice you use.

For a more intense mushroom flavour, soak an ounce of dried mushrooms in a cup of hot water for about 20 minutes. Chop after and add along with garlic plus the mushroom water into the broth.

Before you season with salt and pepper in Step 5, you can first add in 2 tbsp white miso paste.

Yield: Serves 4 | Prep Time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes

Comfort in a bowl – this savoury soup is packed with tender rib-eye steak, mushrooms, and a whiff of ale! A very rich, hearty Steak and Ale Soup with Mushrooms to enjoy on cold nights with your family.

Ingredients:

2 rib-eye steaks (about 1 pound each), trimmed of excess fat and cubed

Salt

Black pepper

4 tablespoons flour, divided use

2 tablespoons butter

2 tablespoons avocado (or olive) oil

2 small white onions, quartered and sliced

16 ounces (1 pound) sliced mushrooms

4 cloves garlic, pressed through a garlic press

1 teaspoon Italian seasoning

1 cup ale (or “Fat Tire” amber ale)

6 cups beef stock

1 tablespoon chopped flat-leaf parsley

1 teaspoon fresh thyme leaves

How to make Steak and Ale Soup with Mushrooms

Step 1: In a large bowl, add the cubed steak. Sprinkle with several pinches of salt and black pepper followed by 2 tbsp flour. Then, toss to coat.

Step 2: Put over medium-high heat a large soup pot. Add in the butter and oil. Once the butter has melted and the pot is very hot, add in the steak cubes. Cook for about 3 minutes until all sides are brown. Make sure that the steak is rare inside, we only want colour on the outside. Remove the cooked cubed steak from the pot and set aside.

Step 3: if needed, drizzle more oil in the same pot. Then, add in the onions and mushrooms. Season with a pinch of salt and pepper. Griddle for about 10 to 12 minutes or until a bit golden.

Step 4: Add in the garlic. Stir until aromatic, then, add in the Italian seasoning and a cup of ale. Stir more. Vigorously simmer for approximately 5 minutes or until the liquid has reduced and slightly thickened.

Step 5: Whisk in the rest of the flour until incorporated. Pour in the hot beef stock and stir. Simmer, uncovered, over medium heat for about 20 to 22 minutes.

Step 6: Turn the heat off and place the browned steak back into the pot along with the juice.

Step 7: Let the soup sit for at least 5 minutes before serving. This way the steak will cook through a little in the hot soup.

Step 8: Sprinkle the parsley and thyme. Spoon the soup into bowls and serve alongside crusty bread and a cold ale. Enjoy!

NOTE:

For this recipe, you can use your favourite mushroom variety like sub crimini, shiitake, or a combination of each kind. And for that rich Ale flavour, I would recommend using a good quality ale. If you are asking, I always opt for some tender, juicy rib-eye steak. This may be a bit pricey but nothing beats its flavour and tenderness. Although, you can use sirloin or New York strip steak instead but keep an eye to make sure they will not be overcooked.

Nutrition Facts: 861 calories

Steak and Ale Soup with Mushrooms

Rebecca Yield: Serves 4 | Prep Time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes Comfort in a bowl – this savoury soup is packed with tender… Main Dish Recipes Steak and Ale Soup with Mushrooms European Print This

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

Nutrition facts: 861 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 rib-eye steaks (about 1 pound each), trimmed of excess fat and cubed
• Salt
• Black pepper
• 4 tablespoons flour, divided use
• 2 tablespoons butter
• 2 tablespoons avocado (or olive) oil
• 2 small white onions, quartered and sliced
• 16 ounces (1 pound) sliced mushrooms
• 4 cloves garlic, pressed through a garlic press
• 1 teaspoon Italian seasoning
• 1 cup ale (or “Fat Tire” amber ale)
• 6 cups beef stock
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon fresh thyme leaves

Instructions

Step 1: In a large bowl, add the cubed steak. Sprinkle with several pinches of salt and black pepper followed by 2 tbsp flour. Then, toss to coat.

Step 2: Put over medium-high heat a large soup pot. Add in the butter and oil. Once the butter has melted and the pot is very hot, add in the steak cubes. Cook for about 3 minutes until all sides are brown. Make sure that the steak is rare inside, we only want colour on the outside. Remove the cooked cubed steak from the pot and set aside.

Step 3: if needed, drizzle more oil in the same pot. Then, add in the onions and mushrooms. Season with a pinch of salt and pepper. Griddle for about 10 to 12 minutes or until a bit golden.

Step 4: Add in the garlic. Stir until aromatic, then, add in the Italian seasoning and a cup of ale. Stir more. Vigorously simmer for approximately 5 minutes or until the liquid has reduced and slightly thickened.

Step 5: Whisk in the rest of the flour until incorporated. Pour in the hot beef stock and stir. Simmer, uncovered, over medium heat for about 20 to 22 minutes.

Step 6: Turn the heat off and place the browned steak back into the pot along with the juice.

Step 7: Let the soup sit for at least 5 minutes before serving. This way the steak will cook through a little in the hot soup.

Step 8: Sprinkle the parsley and thyme. Spoon the soup into bowls and serve alongside crusty bread and a cold ale. Enjoy!

NOTE:

For this recipe, you can use your favourite mushroom variety like sub crimini, shiitake, or a combination of each kind. And for that rich Ale flavour, I would recommend using a good quality ale. If you are asking, I always opt for some tender, juicy rib-eye steak. This may be a bit pricey but nothing beats its flavour and tenderness. Although, you can use sirloin or New York strip steak instead but keep an eye to make sure they will not be overcooked.

PREP TIME: 10 mins | COOK TIME: 40 mins | TOTAL TIME: 50 mins | SERVINGS: 6 servings

Rich tomato broth, tender tortellini with crispy and cheesy crostini – this dish is to die for! A rich, creamy, and scrumptious soup to warm your heart on a cold winter night. Best paired with some garlic bread or green salad.

INGREDIENTS

Soup:

1 tablespoon vegetable oil

1 pound ground Italian Sausage

1/2 cup diced onion about 1/2 medium-sized onion

1 tablespoon minced garlic

28 ounces canned crushed tomatoes

32 ounces vegetable broth chicken works too

2 tablespoons fresh chopped basil

salt and pepper to taste

9 ounces refrigerated tortellini

2 cups packed fresh spinach

Crostini:

6 Baguette slices (about 1/3 of a baguette)

1 tablespoon butter

2 tablespoons freshly shredded Parmesan Cheese

HOW TO MAKE TORTELLINI SOUP WITH ITALIAN SAUSAGE & SPINACH

To make the Soup:

Step 1: Over medium-high heat, heat a large, heavy-bottomed pan. Add in vegetable oil once the pan is hot and saute the diced onion until soft.

Step 2: Add the crumbled Italian sausage and garlic into the pan. Continue cooking until the sausage is no longer pink.

Step 3: Add in and stir the crushed tomatoes, vegetable or chicken broth, basil, salt, and pepper. Bring the soup to a boil. Reduce the heat to low and simmer for about 20 to 30 minutes, covered.

Step 4: Now, add the tortellini and spinach. Simmer for 10 minutes more or until the pasta is tender.

Step 5: Sprinkle with shredded Parmesan before serving. Enjoy!

To make the Crostini:

Step 1: Slice in half-inch thickness the baguette. Spread butter on one side. Transfer into a hot skillet, butter side down, and toast until golden brown.

Step 2: Turn the bread on the other side and sprinkle over the Parmesan. Continue to toast until golden brown.

Step 3: Once done, place on a plate. If the cheese has not fully melted, quickly cover loosely with foil.

NOTES:

If you desire a creamier soup, just add half a cup of Greek yoghurt or sour cream.

NUTRITION FACTS:

Calories: 534kcal | Carbohydrates: 40g | Protein: 22g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1654mg | Potassium: 669mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1651IU | Vitamin C: 18mg | Calcium: 165mg | Iron: 4mg

TORTELLINI SOUP WITH ITALIAN SAUSAGE & SPINACH

Rebecca PREP TIME: 10 mins | COOK TIME: 40 mins | TOTAL TIME: 50 mins | SERVINGS: 6 servings Rich tomato broth, tender tortellini with crispy and cheesy crostini – this… Main Dish Recipes TORTELLINI SOUP WITH ITALIAN SAUSAGE & SPINACH European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 534 calories 33 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Soup:
• 1 tablespoon vegetable oil
• 1 pound ground Italian Sausage
• 1/2 cup diced onion about 1/2 medium-sized onion
• 1 tablespoon minced garlic
• 28 ounces canned crushed tomatoes
• 32 ounces vegetable broth chicken works too
• 2 tablespoons fresh chopped basil
• salt and pepper to taste
• 9 ounces refrigerated tortellini
• 2 cups packed fresh spinach
• Crostini:
• 6 Baguette slices (about 1/3 of a baguette)
• 1 tablespoon butter
• 2 tablespoons freshly shredded Parmesan Cheese

Instructions

To make the Soup:

Step 1: Over medium-high heat, heat a large, heavy-bottomed pan. Add in vegetable oil once the pan is hot and saute the diced onion until soft.

Step 2: Add the crumbled Italian sausage and garlic into the pan. Continue cooking until the sausage is no longer pink.

Step 3: Add in and stir the crushed tomatoes, vegetable or chicken broth, basil, salt, and pepper. Bring the soup to a boil. Reduce the heat to low and simmer for about 20 to 30 minutes, covered.

Step 4: Now, add the tortellini and spinach. Simmer for 10 minutes more or until the pasta is tender.

Step 5: Sprinkle with shredded Parmesan before serving. Enjoy!

To make the Crostini:

Step 1: Slice in half-inch thickness the baguette. Spread butter on one side. Transfer into a hot skillet, butter side down, and toast until golden brown.

Step 2: Turn the bread on the other side and sprinkle over the Parmesan. Continue to toast until golden brown.

Step 3: Once done, place on a plate. If the cheese has not fully melted, quickly cover loosely with foil.

NOTES:

If you desire a creamier soup, just add half a cup of Greek yoghurt or sour cream.

PREP TIME: 10 minutes | COOK TIME: 35 minutes | TOTAL TIME: 45 minutes | YIELD: 6 servings | SERVING SIZE: 1 cup

This recipe swift everybody off their feet! I am not surprised at all because this casserole is one heck of a meal. A pantry casserole that you can whip up in a heartbeat. Not fussy, just plain simple delicious dish that your family will love. Excellent addition to your weekly menu. This Chicken Bubble Biscuit Bake casserole is loaded with chicken, bacon, the taste of ranch, and store-bought (or you can make your own) biscuit.

Ingredients

3 cups cooked chopped chicken, or canned chicken

2 cans cream of chicken soup

1 1/2 cups sour cream

1 cup grated cheese

2 Tablespoons Ranch dressing mix

1/4 cup cooked, chopped bacon

1 (12 oz) can refrigerator Grands Jr Biscuits

1 additional cup grated cheese for the top of the casserole

How to make Chicken Bubble Biscuit Bake Casserole

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

Step 2: Using a cooking spray, lightly grease a 9 x 13-inch pan. Set aside.

Step 3: Mix the chicken, soup, sour cream, a cup of grated cheese, Ranch dressing mix, and bacon.

Step 4: Slice into 4 parts each biscuit. And Add them into the chicken mixture. Toss to coat.

Step 5: Top with the rest of the grated cheese.

Step 6: Transfer the chicken mixture into the lightly greased pan.

Step 7: Place inside the preheated oven and bake for about 25 to 35 minutes or until bubbly and the biscuits are golden browns.

Notes:

For this recipe, it is okay to use canned chicken. You can make homemade biscuits as well for a pantry recipe.

Nutrition facts:

Amount Per Serving: CALORIES: 633 TOTAL FAT: 42g SATURATED FAT: 16g TRANS FAT: 1g UNSATURATED FAT: 20g CHOLESTEROL: 170mg SODIUM: 1514mg CARBOHYDRATES: 22g FIBER: 0g SUGAR: 4g PROTEIN: 41g

Chicken Bubble Biscuit Bake Casserole

Rebecca PREP TIME: 10 minutes | COOK TIME: 35 minutes | TOTAL TIME: 45 minutes | YIELD: 6 servings | SERVING SIZE: 1 cup This recipe swift everybody off their feet!… Main Dish Recipes Chicken Bubble Biscuit Bake Casserole European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 633 calories 42 fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 3 cups cooked chopped chicken, or canned chicken
• 2 cans cream of chicken soup
• 1 1/2 cups sour cream
• 1 cup grated cheese
• 2 Tablespoons Ranch dressing mix
• 1/4 cup cooked, chopped bacon
• 1 (12 oz) can refrigerator Grands Jr Biscuits
• 1 additional cup grated cheese for the top of the casserole

Instructions

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

Step 2: Using a cooking spray, lightly grease a 9 x 13-inch pan. Set aside.

Step 3: Mix the chicken, soup, sour cream, a cup of grated cheese, Ranch dressing mix, and bacon.

Step 4: Slice into 4 parts each biscuit. And Add them into the chicken mixture. Toss to coat.

Step 5: Top with the rest of the grated cheese.

Step 6: Transfer the chicken mixture into the lightly greased pan.

Step 7: Place inside the preheated oven and bake for about 25 to 35 minutes or until bubbly and the biscuits are golden browns.

Notes:

For this recipe, it is okay to use canned chicken. You can make homemade biscuits as well for a pantry recipe.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4 people

Enjoy this guilt-free Creamy Taco Soup – warm and comforting in every sup. If you love tacos but are watching your numbers, then, this is for you. Crammed with veggies and topped with fresh avocado with a drizzle of lime juice, this is one heck of a soup!

Ingredients

1 lb ground beef or turkey or chicken

1 tbsp oil of choice

1 small onion diced

2-3 cloves garlic minced

1 small green bell pepper diced (optional)

1 (10 oz) can Rotel tomatoes or 1 large tomato, chopped

1 (8 oz) pkg cream cheese OR 1 cup heavy cream

2 tablespoons taco seasoning homemade or 1 packet

Salt and pepper to taste

1 (14.5) oz can beef broth 1.5 cups

How to make Creamy Taco Soup

Step 1: In a pot or large pot or dutch oven, add a tbsp oil. Add the ground beef once oil is hot and stir in the garlic. Cook for about 7 to 8 minutes on medium-high heat or until the ground beef is brown.

Step 2: Then, add in the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir and cook for about 4 to 5 minutes more or until the tomatoes are soft and the cream cheese is thoroughly mixed.

Step 3: Pour the beef broth into the pot. Adjust the heat to low-medium and simmer for approximately 15 to 20 minutes or until the mixture is thick.

Step 4: Scoop in small soup bowls and garnish with sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime before serving. Enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 347kcal | Carbohydrates: 5g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 584mg | Potassium: 437mg | Fiber: 1g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 3mg

Creamy Taco Soup (Low Carb/Keto)

Rebecca Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4 people Enjoy this guilt-free Creamy Taco Soup – warm and comforting in every… Main Dish Recipes Creamy Taco Soup (Low Carb/Keto) European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 347 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef or turkey or chicken
• 1 tbsp oil of choice
• 1 small onion diced
• 2-3 cloves garlic minced
• 1 small green bell pepper diced (optional)
• 1 (10 oz) can Rotel tomatoes or 1 large tomato, chopped
• 1 (8 oz) pkg cream cheese OR 1 cup heavy cream
• 2 tablespoons taco seasoning homemade or 1 packet
• Salt and pepper to taste
• 1 (14.5) oz can beef broth 1.5 cups

Instructions

Step 1: In a pot or large pot or dutch oven, add a tbsp oil. Add the ground beef once oil is hot and stir in the garlic. Cook for about 7 to 8 minutes on medium-high heat or until the ground beef is brown.

Step 2: Then, add in the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir and cook for about 4 to 5 minutes more or until the tomatoes are soft and the cream cheese is thoroughly mixed.

Step 3: Pour the beef broth into the pot. Adjust the heat to low-medium and simmer for approximately 15 to 20 minutes or until the mixture is thick.

Step 4: Scoop in small soup bowls and garnish with sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime before serving. Enjoy!

PREP TIME: 15 mins | COOK TIME: 4 hrs 20 mins | TOTAL TIME: 4 hrs 35 mins | SERVINGS: 8 servings

I have never heard of this dish since recently. Spicy slow cooker Jambalaya is one heck of a meal. You can make this with zero effort, super simple, and come together easily! I did not think twice because I know this is going to be good! And I was right! I will be making this over and over again!

INGREDIENTS

2 large celery stalks, diced

1 small onion, diced

4 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

16 ounces smoked sausage, chopped

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 Tablespoon smoked paprika

1/2 teaspoon cayenne pepper ( or more for extra spice)

1/2 Tablespoon freshly ground black pepper

2 (15 oz) canned diced tomatoes

1/2 cup fresh parsley, roughly chopped

2 cup vegetable broth ( or chicken broth)

2 cups uncooked white rice

HOW TO MAKE SLOW COOKER JAMBALAYA

Step 1: In the slow cooker, add everything aside from the uncooked white rice. Mix well.

Step 2: Cover the slow cooker and cook for about 3 to 4 hours on high. At this point, the liquid should be boiling.

Step 3: Remove the lid and briskly stir in the uncooked rice into the slow cooker. Cover quickly and cook for 20 to 25 minutes more on high or until the rice is cooked through and has completely absorbed most of the liquid.

Step 4: If desired, garnish with parsley and some hot sauce. Serve hot. Enjoy!

NUTRITION FACTS:

Calories: 361kcal | Carbohydrates: 43g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 724mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1229IU | Vitamin C: 37mg | Calcium: 34mg | Iron: 2mg

SLOW COOKER JAMBALAYA

Rebecca PREP TIME: 15 mins | COOK TIME: 4 hrs 20 mins | TOTAL TIME: 4 hrs 35 mins | SERVINGS: 8 servings I have never heard of this dish since… Main Dish Recipes SLOW COOKER JAMBALAYA European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 4 hrs 20 mins 4 hrs 20 mins

Nutrition facts: 361 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large celery stalks, diced
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 16 ounces smoked sausage, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 Tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper ( or more for extra spice)
• 1/2 Tablespoon freshly ground black pepper
• 2 (15 oz) canned diced tomatoes
• 1/2 cup fresh parsley, roughly chopped
• 2 cup vegetable broth ( or chicken broth)
• 2 cups uncooked white rice

Instructions

Step 1: In the slow cooker, add everything aside from the uncooked white rice. Mix well.

Step 2: Cover the slow cooker and cook for about 3 to 4 hours on high. At this point, the liquid should be boiling.

Step 3: Remove the lid and briskly stir in the uncooked rice into the slow cooker. Cover quickly and cook for 20 to 25 minutes more on high or until the rice is cooked through and has completely absorbed most of the liquid.

Step 4: If desired, garnish with parsley and some hot sauce. Serve hot. Enjoy!

Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours 10 minutes | Servings: 6

A complete meal in one! This Crock Pot Cheesy Chicken Tater Tot Casserole is a family’s choice. So good, you want to dig straight in! It has all that you are asking for – chicken, bacon, and cheese. My loved-ones favourite and most loved casserole. Cheesy, stuffed with bacon bits, and oh so delicious! Perfect alongside salad and your preferred vegetables. This meal has been my go-to for a Sunday brunch or dinner. Easy to prepare and all you need are mostly pantry ingredients. A set and go meal, not fussy, and even picky eaters dig this.

Ingredients

1 (32 oz) bag frozen tater tots

1 (3 oz) bag bacon pieces

1 pound boneless, skinless chicken breasts diced

2 cups shredded cheddar cheese

3/4 cup milk

salt & pepper to taste

How to make Crock Pot Cheesy Chicken Tater Tot Casserole

Step 1: Using a non-stick cooking spray, grease a slow cooker.

Step 2: In the bottom of the slow cooker, layer half of the frozen tater tots.

Step 3: Sprinkle over 1/3 pieces of bacon.

Step 4: And top with 1/3 shredded cheese.

Step 5: Place the diced chicken on top and season with salt and pepper.

Step 6: Sprinkle another 1/3 bacon pieces and shredded cheese on top.

Step 7: Add the remaining frozen tater tots in the slow cooker.

Step 8: And top with the rest of the cheddar cheese and pieces of bacon.

Step 9: Pour in 3/4 cup of milk.

Step 10: Cook for about 4 to 6 hours, covered, on low.

Nutrition Facts:

Calories: 575kcal | Carbohydrates: 40g | Protein: 35g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 1407mg | Potassium: 758mg | Fiber: 3g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 12mg | Calcium: 329mg | Iron: 1mg

CROCK POT CHEESY CHICKEN TATER TOT CASSEROLE

Rebecca Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours 10 minutes | Servings: 6 A complete meal in one! This Crock Pot Cheesy Chicken Tater… Main Dish Recipes CROCK POT CHEESY CHICKEN TATER TOT CASSEROLE European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 575 calories 31 fat

Rating: 4.2/5

( 5 voted )

Ingredients

• 1 (32 oz) bag frozen tater tots
• 1 (3 oz) bag bacon pieces
• 1 pound boneless, skinless chicken breasts diced
• 2 cups shredded cheddar cheese
• 3/4 cup milk
• salt & pepper to taste

Instructions

Step 1: Using a non-stick cooking spray, grease a slow cooker.

Step 2: In the bottom of the slow cooker, layer half of the frozen tater tots.

Step 3: Sprinkle over 1/3 pieces of bacon.

Step 4: And top with 1/3 shredded cheese.

Step 5: Place the diced chicken on top and season with salt and pepper.

Step 6: Sprinkle another 1/3 bacon pieces and shredded cheese on top.

Step 7: Add the remaining frozen tater tots in the slow cooker.

Step 8: And top with the rest of the cheddar cheese and pieces of bacon.

Step 9: Pour in 3/4 cup of milk.

Step 10: Cook for about 4 to 6 hours, covered, on low.

PREP TIME: 5 MIN | COOK TIME: 4 HOURS 20 MIN | TOTAL TIME: 4 HOURS 25 MIN | YIELD: 12

This tender, juicy, chuck roast is a mouthwatering Sunday dinner idea. Perfect for when everyone is around. Good food for all that matters – a slow cooker or Dutch oven dish that is proven delicious!

INGREDIENTS

3-pound boneless chuck roast

1 tablespoon kosher salt

1 teaspoon black ground pepper

2 tablespoons extra virgin olive oil

1/4 cup balsamic vinegar

2 cups beef stock

2 dried bay leaves

1 tablespoon dried rosemary

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon xanthan gum (optional)

Handful fresh flat-leaf Italian parsley, chopped (optional garnish)

HOW TO MAKE CROCKPOT CHUCK ROAST

Step 1: Clean the roast, removing any hard fat in cold water. Use paper towels to pat dry. And season each side with salt and pepper.

Step 2: Over medium-high heat, warm a Dutch oven or large heavy-bottomed pot.

Step 3: When warm, drizzle olive oil into the pot and sear the roast for about 3 to 5 minutes on each side.

Step 4: Add bay leaves into the slow cooker.

Step 5: Take the roasts out of the pot and transfer in the slow cooker on top of the bay leaves.

Step 6: Into the same pot, add the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder. Bring this to a boil while occasionally stirring. Scrape the browned bits with a wooden spatula from the bottom of the pot.

Step 7: Pour the mixture over the roast in the slow cooker. Cook for about 3 to 4 hours on high or on low for about 6 to 8 hours until the roast is pull-apart tender. And cook for an hour more if you include the muscle.

Step 8: Take the bay leaves out and tear the roast into chunks with 2 forks. And get rid of the large pieces of fat.

Step 9: Au Jus is ready as is or you can make it into a gravy by mixing the xanthan gum into the roast. Garnish with parsley before serving if desired. Enjoy!

NOTES:

You can simply put everything into the slow cooker except the xanthan gum and parsley and proceed to cook.

Or cook on the stovetop by adjusting to simmer and cooking for about 7 to 8 hours on low, covered, until the roast is fork-tender.

In place of balsamic vinegar, use red wine instead.

If desired, you can add fresh onions, carrots, and potatoes. Cook for about 7 to 8 hours on low in a slow cooker.

CROCKPOT CHUCK ROAST

Rebecca PREP TIME: 5 MIN | COOK TIME: 4 HOURS 20 MIN | TOTAL TIME: 4 HOURS 25 MIN | YIELD: 12 This tender, juicy, chuck roast is a mouthwatering Sunday… Main Dish Recipes CROCKPOT CHUCK ROAST European Print This

Serves: 12 Prep Time: 5 mins Cooking Time: 4 hrs 20 mins 4 hrs 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 3-pound boneless chuck roast
• 1 tablespoon kosher salt
• 1 teaspoon black ground pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cups beef stock
• 2 dried bay leaves
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon xanthan gum (optional)
• Handful fresh flat-leaf Italian parsley, chopped (optional garnish)

Instructions

Step 1: Clean the roast, removing any hard fat in cold water. Use paper towels to pat dry. And season each side with salt and pepper.

Step 2: Over medium-high heat, warm a Dutch oven or large heavy-bottomed pot.

Step 3: When warm, drizzle olive oil into the pot and sear the roast for about 3 to 5 minutes on each side.

Step 4: Add bay leaves into the slow cooker.

Step 5: Take the roasts out of the pot and transfer in the slow cooker on top of the bay leaves.

Step 6: Into the same pot, add the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder. Bring this to a boil while occasionally stirring. Scrape the browned bits with a wooden spatula from the bottom of the pot.

Step 7: Pour the mixture over the roast in the slow cooker. Cook for about 3 to 4 hours on high or on low for about 6 to 8 hours until the roast is pull-apart tender. And cook for an hour more if you include the muscle.

Step 8: Take the bay leaves out and tear the roast into chunks with 2 forks. And get rid of the large pieces of fat.

Step 9: Au Jus is ready as is or you can make it into a gravy by mixing the xanthan gum into the roast. Garnish with parsley before serving if desired. Enjoy!

NOTES:

You can simply put everything into the slow cooker except the xanthan gum and parsley and proceed to cook.

Or cook on the stovetop by adjusting to simmer and cooking for about 7 to 8 hours on low, covered, until the roast is fork-tender.

In place of balsamic vinegar, use red wine instead.

If desired, you can add fresh onions, carrots, and potatoes. Cook for about 7 to 8 hours on low in a slow cooker.