Main Dish Recipes

In any Chinese restaurant, my favorite thing to order is crab rangoons. They’re so good. Instead of the pinch of sugar, the best are filled with cream, garlic powder, and green onion. You will love this awesome and easy crab dipper if you love the delicious, savory crab rangoons at the Chinese restaurant. Easy to make a crab rangoon dip. It is made with a base of sweet and salty cheese, gooey and savory green onions.

The high-quality lump crab meat is the best type of crab to use. Out of the cooling section of seafood, I buy mine. Some of them are better than others. I found that your tip usually turns out that way, even if it looks or smells like its not good quality. Use imitation crab meat if you are nervous about finding good fresh crab meat or you prefer to be more frugal. Simply slice it in small bits before dipping it.

Ingredients:

4 green onions, chopped

2 (8 oz) packages cream cheese

2 (6 oz) cans fancy crab meat, drained

3 tablespoons powdered sugar

1 1⁄2 teaspoons Worcestershire sauce

1⁄4 teaspoon garlic powder

1 teaspoon lemon juice

1⁄2 cup sour cream

For Wonton Chip:

32 wonton wrappers

vegetable oil

Directions:

Add cream cheese for about 30 seconds in the microwave.

Add all the other ingredients (except wonton chips) and mix thoroughly.

Pour in a casserole dish, oven-safe.

Bake for about 350 degrees for 30 minutes or until bubbling.

Cut the wonton wrappers in half diagonally.

Using kitchen sprayers, spray wontons lightly with oil.

Turn the oven to 375 degrees while the finished dip is resting.

Lay wontons in one layer on a baking stone or cookie sheet.

Bake wontons for 4-6 minutes or just to brown golden. Look carefully as it easily they burn.

Remove from the pan and cool with towels of paper on a plate.

Serve with fried chips of wonton (or pita chips, or sprouts).

CRAB RANGOON DIP

Rebecca In any Chinese restaurant, my favorite thing to order is crab rangoons. They’re so good. Instead of the pinch of sugar, the best are filled with cream, garlic powder, and… Main Dish Recipes CRAB RANGOON DIP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 green onions, chopped
• 2 (8 oz) packages cream cheese
• 2 (6 oz) cans fancy crab meat, drained
• 3 tablespoons powdered sugar
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄4 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1⁄2 cup sour cream
• For Wonton Chip:
• 32 wonton wrappers
• vegetable oil

Instructions

Add cream cheese for about 30 seconds in the microwave.

Add all the other ingredients (except wonton chips) and mix thoroughly.

Pour in a casserole dish, oven-safe.

Bake for about 350 degrees for 30 minutes or until bubbling.

Cut the wonton wrappers in half diagonally.

Using kitchen sprayers, spray wontons lightly with oil.

Turn the oven to 375 degrees while the finished dip is resting.

Lay wontons in one layer on a baking stone or cookie sheet.

Bake wontons for 4-6 minutes or just to brown golden. Look carefully as it easily they burn.

Remove from the pan and cool with towels of paper on a plate.

Serve with fried chips of wonton (or pita chips, or sprouts).

You can eat peanut butter by yourself, but sometimes you will face a dilemma when you want to consume it differently. I found this recipe, which I am thankful for while searching on the Internet. Right then and I know there’s never going to be the same eating peanut butter. I try to stress how easy I am to make, whenever I talk to you about pudding. It’s so simple indeed, that I offer only a few tips. First, make sure you measure and get ready with all the ingredients. I advise this for all recipes, but this is particularly important here since you’re going to add things while cooking and whisking actively. And, as soon as the heat is released you want the ingredients to go directly into the heat pudding. I’m glad to say I haven’t at all been disappointed. Imagine all you love with smooth and creamy flowers, adding the nutty taste of peanut butter. It’s good, try making your version of this recipe. You can choose to tweak the ingredients or copy the recipe.

Ingredients:

1/3 cup white sugar

4 1/2 teaspoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk

1/2 cup half-and-half

1/2 cup peanut butter

1 teaspoon vanilla extract

Directions:

Mix sugar, corn starch, and salt into a bowl. In the casserole, add half and half milk, dissolve the sugar mixture.

Boil the mixture and reduce to half the heat. Cook and stir for 2 minutes. Remove the casserole from the heat and add the peanut butter and vanilla extract to the milk mixture.

Split into four small parts and cool until firm for at least 30 minutes.

Tip:

You may know that a thick layer (or crusting) can form at the top when it is a chill in the refrigerator before you have ever made pudding from scratch. Put the plastic wrap right above the warm pot before placing it in your fridge to avoid crusted pudding.

Peanut Butter Lover’s Peanut Butter Pudding

Rebecca You can eat peanut butter by yourself, but sometimes you will face a dilemma when you want to consume it differently. I found this recipe, which I am thankful for… Main Dish Recipes Peanut Butter Lover’s Peanut Butter Pudding European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 cup white sugar
• 4 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup half-and-half
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Instructions

Mix sugar, corn starch, and salt into a bowl. In the casserole, add half and half milk, dissolve the sugar mixture.

Boil the mixture and reduce to half the heat. Cook and stir for 2 minutes. Remove the casserole from the heat and add the peanut butter and vanilla extract to the milk mixture.

Split into four small parts and cool until firm for at least 30 minutes.

Tip:

You may know that a thick layer (or crusting) can form at the top when it is a chill in the refrigerator before you have ever made pudding from scratch. Put the plastic wrap right above the warm pot before placing it in your fridge to avoid crusted pudding.

The world’s most delicious Cinnamon Swirled Banana Bread! It’s moist, sweet, and buttery. The swirls, crust, and the bread are undeniably delicious!

INGREDIENTS

FOR THE BATTER:

1 c. (2 sticks) unsalted butter, melted

1 c. granulated sugar

2 large eggs

1 tsp. vanilla

2 cups of all-purpose flour

1 tsp. baking soda

4 ripe bananas, mashed (about 1-1/2 cups)

FOR THE CINNAMON SUGAR SWIRL:

2 Tbsp. unsalted butter, melted

3 Tbsp. granulated sugar

3 Tbsp. dark brown sugar

2 Tbsp. ground cinnamon

6 thin slices of banana, for garnishing

HOW TO MAKE CINNAMON SWIRLED BANANA BREAD

Step 1: Prepare the oven by preheating it to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Step 2: Melt the butter in a large bowl and let it cool for a bit. In the same bowl, whisk the sugar, eggs, and vanilla. Add the flour and baking soda and stir. Fold in the mashed bananas until just mixed.

Step 3: Stir the cinnamon sugar swirl ingredients in a small bowl with a fork until well-combined.

Step 4: In the bottom of the greased and floured pan, spread evenly the 1/4 of the batter. Scoop 1/4 of the cinnamon-sugar mixture over the batter and make a thick swirl using a table knife or bottom of a wooden spoon. Then, pour the 1/3 of the remaining batter over the top layer and again swirl half of the remaining cinnamon-sugar mixture. Spread the remaining batter over the last layer and make large cinnamon-sugar swirls throughout the whole loaf. Put 6 thinly sliced bananas down the middle of the batter.

Step 5: Put the loaf pan on a baking sheet. Place inside the oven and bake for 60-70 minutes or until golden brown. Test the doneness by inserting a toothpick in the middle, once it comes out clean the bread is done. Don’t remove the bread yet from the pan, let it cool first for at least 30 minutes before transferring it to a wire rack to cool completely.

CINNAMON SWIRLED BANANA BREAD

Rebecca The world’s most delicious Cinnamon Swirled Banana Bread! It’s moist, sweet, and buttery. The swirls, crust, and the bread are undeniably delicious! INGREDIENTS FOR THE BATTER: 1 c. (2 sticks)… Main Dish Recipes CINNAMON SWIRLED BANANA BREAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE BATTER:
• 1 c. (2 sticks) unsalted butter, melted
• 1 c. granulated sugar
• 2 large eggs
• 1 tsp. vanilla
• 2 cups of all-purpose flour
• 1 tsp. baking soda
• 4 ripe bananas, mashed (about 1-1/2 cups)
• FOR THE CINNAMON SUGAR SWIRL:
• 2 Tbsp. unsalted butter, melted
• 3 Tbsp. granulated sugar
• 3 Tbsp. dark brown sugar
• 2 Tbsp. ground cinnamon
• 6 thin slices of banana, for garnishing

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Step 2: Melt the butter in a large bowl and let it cool for a bit. In the same bowl, whisk the sugar, eggs, and vanilla. Add the flour and baking soda and stir. Fold in the mashed bananas until just mixed.

Step 3: Stir the cinnamon sugar swirl ingredients in a small bowl with a fork until well-combined.

Step 4: In the bottom of the greased and floured pan, spread evenly the 1/4 of the batter. Scoop 1/4 of the cinnamon-sugar mixture over the batter and make a thick swirl using a table knife or bottom of a wooden spoon. Then, pour the 1/3 of the remaining batter over the top layer and again swirl half of the remaining cinnamon-sugar mixture. Spread the remaining batter over the last layer and make large cinnamon-sugar swirls throughout the whole loaf. Put 6 thinly sliced bananas down the middle of the batter.

Step 5: Put the loaf pan on a baking sheet. Place inside the oven and bake for 60-70 minutes or until golden brown. Test the doneness by inserting a toothpick in the middle, once it comes out clean the bread is done. Don't remove the bread yet from the pan, let it cool first for at least 30 minutes before transferring it to a wire rack to cool completely.

Growing up, I enjoyed this meal. There used to be a diner near our house, it was like 3 blocks away from my house that served this Crusted Honey Mustard Chicken! It was called Ced’s. My parents used to take me and my siblings there all the time. This was our favorite food growing up. It’s kind of sad to know that they closed up their business 2 years after my high school graduation. The good thing though is that I happen to know the child of the owner. I asked for the recipe and she was more than happy to give it to me. She said I was a big part of their diner and they don’t plan on opening up another business now and soon. She was so kind! I asked for her permission to post this recipe on my page and she said it was okay! So, here you go! Enjoy this amazing meal that has a huge place in my heart and to Beth, if you’re reading this, Thank you for this recipe!

INGREDIENTS

1 spray cooking spray

2/3 cup lite honey mustard dressing

1/8 teaspoon table salt

1/8 teaspoon black pepper

2 teaspoons chopped fresh dill

1 medium scallion, finely sliced

1 cup cornflake crumbs

1 pound boneless skinless chicken breast(s), cut into 4 equal pieces

How to make Crusted Honey Mustard Chicken

Ready the oven and preheat to 425 degrees F. Spray with cooking spray a shallow pan.

Mix salt, pepper, dill, scallions, and honey mustard dressing in a small bowl. Get 1/3 cup of the mixture then set aside.

In a shallow bowl, put in the cornflake crumbs. Let the chicken dip into the dressing mixture and next in the cornflake crumbs. Put in the pan.

Bake for 15 minutes. Make sure to check if the chicken is no longer pinkish in the middle.

Pour in the 1/3 cup of the dressing mixture that you set aside. Make sure to cover the chicken breasts. You are now ready to serve! Enjoy!

Crusted Honey Mustard Chicken

Rebecca Growing up, I enjoyed this meal. There used to be a diner near our house, it was like 3 blocks away from my house that served this Crusted Honey Mustard… Main Dish Recipes Crusted Honey Mustard Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 spray cooking spray
• 2/3 cup lite honey mustard dressing
• 1/8 teaspoon table salt
• 1/8 teaspoon black pepper
• 2 teaspoons chopped fresh dill
• 1 medium scallion, finely sliced
• 1 cup cornflake crumbs
• 1 pound boneless skinless chicken breast(s), cut into 4 equal pieces

Instructions

Ready the oven and preheat to 425 degrees F. Spray with cooking spray a shallow pan.

Mix salt, pepper, dill, scallions, and honey mustard dressing in a small bowl. Get 1/3 cup of the mixture then set aside.

In a shallow bowl, put in the cornflake crumbs. Let the chicken dip into the dressing mixture and next in the cornflake crumbs. Put in the pan.

Bake for 15 minutes. Make sure to check if the chicken is no longer pinkish in the middle.

Pour in the 1/3 cup of the dressing mixture that you set aside. Make sure to cover the chicken breasts. You are now ready to serve! Enjoy!

Have a taste of this irresistibly delicious Tuscan Garlic Chicken in creamy garlic sauce with spinach. This recipe is indeed a restaurant-quality meal that you can easily make at home.

INGREDIENTS

3/4 c. all-purpose flour

1/2 Tbsp. salt

1 tsp. pepper

1/2 tsp. dried basil

1/2 tsp. dried oregano

4 boneless, skinless chicken breasts

5 Tbsp. extra virgin olive oil, divided

1 Tbsp. finely minced garlic (about 4-5 cloves)

1 red bell pepper, cut into thin strips or chopped

1/2 c. low-sodium chicken broth

6 ounces fresh spinach

1/2 c. heavy cream

2 tsp. cornstarch

1 c. low-fat milk

1 c. freshly grated Parmesan cheese

1 pound fettuccine

How to make Tuscan Garlic Chicken

Prepare the oven and preheat it to 350 degrees F.

Mix the flour, salt, pepper, basil, and oregano in a shallow pie plate. Generously dip each chicken piece in the flour mixture and coat both sides.

Heat 3 tablespoons of olive oil in a large 12-inch non-stick pan over medium heat.

Once the oil is hot and simmering, place the chicken breasts in the pan and cook for 2-3 minutes on both sides until golden and browned but not cooked all the way through.

Don’t flip the chicken, let the oil sear the crust on the chicken. If you flip it too early the breading will fall off. Once both sides of the chicken are golden and browned, place it to a greased foil-lined baking sheet. Place inside the oven and bake for about 15 minutes or until the chicken is cooked through. Cover with foil and set aside until ready to use.

Heat a large pot of water, bring to a boil and add the noodles. Cook them until al dente. Make sure to wipe the skillet with paper towels first before adding the remaining 2 tablespoons of olive oil over medium heat. Then, saute the garlic and bell pepper for 2-3 minutes.

Add one tablespoon of flour and whisk continuously for one more minute. Pour the chicken broth and big to a low simmer. Continue stirring for about 3-4 minutes or until the mixture is slightly thickened.

Combine the cornstarch and cream in a small bowl. Add the spinach, milk, and cream mixture. Simmer and cook for about 2-4  minutes or until the spinach is wilted and sauce is slightly thickened. Mix the Parmesan cheese.

Once the pasta is done, drain and return it to the same pot. Pour the half of the cheese sauce over the pasta and toss. Place the coated pasta on a plate, top with the breaded chicken breast, and add some more sauce. Serve and enjoy!

Tuscan Garlic Chicken

Rebecca Have a taste of this irresistibly delicious Tuscan Garlic Chicken in creamy garlic sauce with spinach. This recipe is indeed a restaurant-quality meal that you can easily make at home.… Main Dish Recipes Tuscan Garlic Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 c. all-purpose flour
• 1/2 Tbsp. salt
• 1 tsp. pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 4 boneless, skinless chicken breasts
• 5 Tbsp. extra virgin olive oil, divided
• 1 Tbsp. finely minced garlic (about 4-5 cloves)
• 1 red bell pepper, cut into thin strips or chopped
• 1/2 c. low-sodium chicken broth
• 6 ounces fresh spinach
• 1/2 c. heavy cream
• 2 tsp. cornstarch
• 1 c. low-fat milk
• 1 c. freshly grated Parmesan cheese
• 1 pound fettuccine

Instructions

Prepare the oven and preheat it to 350 degrees F.

Mix the flour, salt, pepper, basil, and oregano in a shallow pie plate. Generously dip each chicken piece in the flour mixture and coat both sides.

Heat 3 tablespoons of olive oil in a large 12-inch non-stick pan over medium heat.

Once the oil is hot and simmering, place the chicken breasts in the pan and cook for 2-3 minutes on both sides until golden and browned but not cooked all the way through.

Don't flip the chicken, let the oil sear the crust on the chicken. If you flip it too early the breading will fall off. Once both sides of the chicken are golden and browned, place it to a greased foil-lined baking sheet. Place inside the oven and bake for about 15 minutes or until the chicken is cooked through. Cover with foil and set aside until ready to use.

Heat a large pot of water, bring to a boil and add the noodles. Cook them until al dente. Make sure to wipe the skillet with paper towels first before adding the remaining 2 tablespoons of olive oil over medium heat. Then, saute the garlic and bell pepper for 2-3 minutes.

Add one tablespoon of flour and whisk continuously for one more minute. Pour the chicken broth and big to a low simmer. Continue stirring for about 3-4 minutes or until the mixture is slightly thickened.

Combine the cornstarch and cream in a small bowl. Add the spinach, milk, and cream mixture. Simmer and cook for about 2-4  minutes or until the spinach is wilted and sauce is slightly thickened. Mix the Parmesan cheese.

Once the pasta is done, drain and return it to the same pot. Pour the half of the cheese sauce over the pasta and toss. Place the coated pasta on a plate, top with the breaded chicken breast, and add some more sauce. Serve and enjoy!

This dish is the best! I recently discovered this while I was watching TV the other day. The first time I saw this it was like like love at first sight! So, I started making from scratch. Well, the first time I made this was not great at all. I forgot about it because I was busy doing other stuff. It was a disaster! So, the next day, I tried to cook it again. This time I was not going to let it become a huge fiasco. I waited for a couple of hours. I even set the time on my phone to remind me if it’s time to turn off the heat. (Haha!) then lo and behold, once I moved it out from the oven, I saw the same thing that I saw on the TV! it was awesome! It tasted the way I imagined it. I want to share it with you so you’d know how satisfied I am with this dish! Follow these steps that I made simple for you. Have fun!

INGREDIENTS

1 1/2 pounds lean ground beef

1 onion, chopped

1 clove garlic, minced

1 (15-ounce) can tomato sauce

1 can stewed tomatoes

1 tsp. oregano

1 tsp. Italian seasoning

salt and pepper

10-ounce frozen spinach, thawed (I used fresh spinach) (optional)

16-ounce bowtie pasta, cooked

1/2 c. parmesan cheese, shredded

1 1/2 c. mozzarella, shredded

How to make Crock Pot Ravioli Casserole

In a skillet, add oil and saute garlic and onion until translucent. Add the ground beef and stir until you achieve a brown color. Remove from the heat.

Pour the sauteed beef in the crock-pot and add the seasonings, sauce, and tomatoes.

Turn the heat to low and cook for 6-7 hours. In the last 30 minutes, add the remaining 4  ingredients then turn the heat to high.

Add in the pasta, spinach, 1 cup of mozzarella, and parmesan and stir until well-mixed. Top with the 1/2 cup of mozzarella to melt.

Crock Pot Ravioli Casserole

Rebecca This dish is the best! I recently discovered this while I was watching TV the other day. The first time I saw this it was like like love at first… Main Dish Recipes Crock Pot Ravioli Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 can stewed tomatoes
• 1 tsp. oregano
• 1 tsp. Italian seasoning
• salt and pepper
• 10-ounce frozen spinach, thawed (I used fresh spinach) (optional)
• 16-ounce bowtie pasta, cooked
• 1/2 c. parmesan cheese, shredded
• 1 1/2 c. mozzarella, shredded

Instructions

In a skillet, add oil and saute garlic and onion until translucent. Add the ground beef and stir until you achieve a brown color. Remove from the heat.

Pour the sauteed beef in the crock-pot and add the seasonings, sauce, and tomatoes.

Turn the heat to low and cook for 6-7 hours. In the last 30 minutes, add the remaining 4  ingredients then turn the heat to high.

Add in the pasta, spinach, 1 cup of mozzarella, and parmesan and stir until well-mixed. Top with the 1/2 cup of mozzarella to melt.

This is the best Lemon Bundt Cake you’ll ever taste! It’s rich, buttery, and fluffy which is what we all want for a cake. A simple dessert that’s sweet and glazes in an undeniably delicious lemon tart.

Ingredients

For the Cake

3 cups of all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. (2 sticks) unsalted Challenge butter, at room temperature

2 c. sugar

Zest of 1 lemon (about 1 Tbsp.)

4 eggs

1/2 tsp. vanilla extract

1/2 c. milk (any but non-fat)

1/2 c. sour cream (full fat preferred)

1 tablespoon fresh lemon juice

For the Glaze

2 tablespoons Challenge butter, melted

1 c. powdered sugar

1 tablespoon fresh lemon juice

How to make Lemon Bundt Cake

Prepare the cake

Prepare the oven by preheating it to 325 degrees F.

Make sure to thoroughly grease and flour the bundt pan so it’ll be easier to remove the baked cake.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

Blend the butter with an electric mixer until smooth.

Add the sugar to the butter and beat for 1-2 minutes on medium speed or until light and fluffy.

Now, add the lemon zest and the eggs one at a time while still mixing with a few seconds interval.

Pour half of the flour mixture while mixing slowly. Then, add the vanilla and milk.

Add the remaining flour, sour cream, and lemon juice.

Mix just until the ingredients are well-blended.

Scoop the batter into the greased and floured pan. Smooth the top with a spatula.

Place inside the oven and bake for 60-70 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.

Don’t remove the cake yet from the bundt pan. Let it cool for about an hour.

Using a small spatula, carefully loosen the cake around the center and edges of the pan. Invert the pan and transfer the cake to a serving plate.

Prepare the glaze

In a medium-sized bowl, melt the butter then add the powdered sugar. Whisk until combined.

Add the lemon juice and mix. Adjust the thickness of the glaze as desired (it thickens as it sits at room temperature).

Lemon Bundt Cake

Rebecca This is the best Lemon Bundt Cake you’ll ever taste! It’s rich, buttery, and fluffy which is what we all want for a cake. A simple dessert that’s sweet and… Main Dish Recipes Lemon Bundt Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake
• 3 cups of all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. (2 sticks) unsalted Challenge butter, at room temperature
• 2 c. sugar
• Zest of 1 lemon (about 1 Tbsp.)
• 4 eggs
• 1/2 tsp. vanilla extract
• 1/2 c. milk (any but non-fat)
• 1/2 c. sour cream (full fat preferred)
• 1 tablespoon fresh lemon juice
• For the Glaze
• 2 tablespoons Challenge butter, melted
• 1 c. powdered sugar
• 1 tablespoon fresh lemon juice

Instructions

Prepare the cake

Prepare the oven by preheating it to 325 degrees F.

Make sure to thoroughly grease and flour the bundt pan so it'll be easier to remove the baked cake.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

Blend the butter with an electric mixer until smooth.

Add the sugar to the butter and beat for 1-2 minutes on medium speed or until light and fluffy.

Now, add the lemon zest and the eggs one at a time while still mixing with a few seconds interval.

Pour half of the flour mixture while mixing slowly. Then, add the vanilla and milk.

Add the remaining flour, sour cream, and lemon juice.

Mix just until the ingredients are well-blended.

Scoop the batter into the greased and floured pan. Smooth the top with a spatula.

Place inside the oven and bake for 60-70 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.

Don't remove the cake yet from the bundt pan. Let it cool for about an hour.

Using a small spatula, carefully loosen the cake around the center and edges of the pan. Invert the pan and transfer the cake to a serving plate.

Prepare the glaze

In a medium-sized bowl, melt the butter then add the powdered sugar. Whisk until combined.

Add the lemon juice and mix. Adjust the thickness of the glaze as desired (it thickens as it sits at room temperature).

Anyone craving for pasta and chicken? Good for you! Today’s recipe involves these two ingredients. I remember, my mom used to make this same dish. She taught me how to bake it. Now, I get to share it with you! Dinner will be awesome tonight if you follow these steps. This dish is a hit every time I cook it at home. My kids can’t get enough of this incredibly delicious dish. Just the other day, when I was in the kitchen preparing dinner, my youngest child came to me and told me to cook his favorite food. This Chicken-Alfredo Baked Penne! How could I say no? So, dinner was his favorite food. His reaction was gold! He kissed me and thank me! Aww. Kids, huh?

By the way, in this recipe, you’ll only be needing 5 ingredients for the Penne! Give this recipe a try and I promise it’s gonna be great! Enjoy!

INGREDIENTS

24 oz of uncooked penne pasta (1 1/2 boxes)

2 Tbsp. olive oil

2 lb uncooked chicken tenders (not breaded), cut into chunks

Salt and pepper to taste

1 bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed

2 jars (16 oz each) Alfredo sauce

2 cups of shredded mozzarella cheese (8 oz)

How to make Chicken-Alfredo Baked Penne

Ready the oven and preheat to 350 degrees F. Pour 2 tablespoons of olive oil in a 10-12 inch sauté pan or skillet and turn the heat to medium. Cut the 2lb raw chicken and add it into the pan. Season with salt and pepper then cook for 5-7 minutes. Check if the center of the chicken is no longer pink.

Add the chicken on top of the drained and cooked pasta. Add the bag of thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts. Toss and mix until all ingredients are well incorporated. Top with 2 jars of Alfredo sauce then stir.

Spread the mixture evenly in an ungreased 13×9-inch glass baking dish. Top with 2 cups of shredded mozzarella cheese.

Place in the oven and bake for 18-20 minutes. Check if the cheese has melted if you have a bubbly mixture.

Chicken-Alfredo Baked Penne

Rebecca Anyone craving for pasta and chicken? Good for you! Today’s recipe involves these two ingredients. I remember, my mom used to make this same dish. She taught me how to… Main Dish Recipes Chicken-Alfredo Baked Penne European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 24 oz of uncooked penne pasta (1 1/2 boxes)
• 2 Tbsp. olive oil
• 2 lb uncooked chicken tenders (not breaded), cut into chunks
• Salt and pepper to taste
• 1 bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed
• 2 jars (16 oz each) Alfredo sauce
• 2 cups of shredded mozzarella cheese (8 oz)

Instructions

Ready the oven and preheat to 350 degrees F. Pour 2 tablespoons of olive oil in a 10-12 inch sauté pan or skillet and turn the heat to medium. Cut the 2lb raw chicken and add it into the pan. Season with salt and pepper then cook for 5-7 minutes. Check if the center of the chicken is no longer pink.

Add the chicken on top of the drained and cooked pasta. Add the bag of thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts. Toss and mix until all ingredients are well incorporated. Top with 2 jars of Alfredo sauce then stir.

Spread the mixture evenly in an ungreased 13x9-inch glass baking dish. Top with 2 cups of shredded mozzarella cheese.

Place in the oven and bake for 18-20 minutes. Check if the cheese has melted if you have a bubbly mixture.

I miss my friends! I miss a game night with them. That is why today’s recipe reminds me of those great nights with them before this lockdown. I used to make this every time they come over my place. I can say it is part of our small group. This is just more than a food, it has become a tradition. For these simple and easy steps, you are less than an hour away from an amazing treat! Just simply follow these instructions, see if you have all the necessary ingredients, and you are good to go! If you want, you can add more chicken. Sometimes I add more whenever I feel like it. Just don’t limit your self from these instructions and ingredients. Feel free to give it your taste. This is just my default recipe.

After this pandemic, my friends and I will have one of those game nights and everything will be alright! I hope you will too. Have a good one!

INGREDIENTS

2 cups of enchilada sauce

8 -8-inch flour tortillas

2 lbs Chicken, shredded

¼ c. Taco seasoning

½ c. yellow onion, diced

12 ounce Cheddar cheese, shredded

HOW TO MAKE CHICKEN ENCHILADA CASSEROLE

Ready the oven and preheat to 350 degrees F.

In a skillet, put the shredded chicken, taco seasoning, onions, and 1/4 cup of water and turn the heat to medium-high. Cook for 5 minutes until the liquid is dissolved.

Pour the enchilada sauce in an 11×9 casserole(Greased). Top with two tortillas to cover the enchilada sauce.

Top the tortillas with 1/3 of the chicken and follow with 1/2 cup of enchilada sauce. Lastly, top with 1 cup of cheese.

Do this procedure 2 more times to make 2 more layers.

Top with the remaining two tortillas and pour in the remainder of the enchilada sauce and lastly, top with cheese.

Seal with aluminum foil and bake in the oven for 30 minutes. Bake for another 10 minutes uncovered.

CHICKEN ENCHILADA CASSEROLE

Rebecca I miss my friends! I miss a game night with them. That is why today’s recipe reminds me of those great nights with them before this lockdown. I used to… Main Dish Recipes CHICKEN ENCHILADA CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of enchilada sauce
• 8 -8-inch flour tortillas
• 2 lbs Chicken, shredded
• ¼ c. Taco seasoning
• ½ c. yellow onion, diced
• 12 ounce Cheddar cheese, shredded

Instructions

Ready the oven and preheat to 350 degrees F.

In a skillet, put the shredded chicken, taco seasoning, onions, and 1/4 cup of water and turn the heat to medium-high. Cook for 5 minutes until the liquid is dissolved.

Pour the enchilada sauce in an 11x9 casserole(Greased). Top with two tortillas to cover the enchilada sauce.

Top the tortillas with 1/3 of the chicken and follow with 1/2 cup of enchilada sauce. Lastly, top with 1 cup of cheese.

Do this procedure 2 more times to make 2 more layers.

Top with the remaining two tortillas and pour in the remainder of the enchilada sauce and lastly, top with cheese.

Seal with aluminum foil and bake in the oven for 30 minutes. Bake for another 10 minutes uncovered.