Main Dish Recipes

YIELD: 6 | SERVING SIZE: 2

Complete your morning with his green chile cheddar biscuits. Super easy to make and guaranteed to make your day. Fresh from the oven, and tasty. Excellent to serve with your favourite soup for breakfast or brunch.

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

5 tablespoons cold butter

1 cup cold buttermilk

1 cup finely shredded cheddar cheese

1/3 cup diced green chillies (rinsed well)

1/2 teaspoon white pepper

Additional shredded cheddar for the top of biscuits

HOW TO MAKE GREEN CHILE CHEDDAR BISCUITS

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: Use parchment paper to line a cookie sheet.

Step 3: Combine the flour, baking soda, baking powder, salt, and pepper in a medium mixing bowl until well mixed.

Step 4: Toss 4 slices of cold butter into the flour mixture. Mix with a pastry cutter until the mixture resembles coarse crumbs. Add in the buttermilk and stir until incorporated. Stir in the green chillies and cheese until well combined and sticky.

Step 5: Put the dough on a flat surface sprinkled with flour. Then, sprinkle another 2 tbsp flour over the dough. Knead for about 5 to 6 times. Press the dough to make a half-inch thick circle.

Step 6: Use a 2-round biscuit cutter to slice the dough. Place them in the prepared baking sheet and ensure to leave an inch space on each biscuit.

Step 7: Make more circles using the dough scraps. And do the same process for the rest of the dough.

Step 8: Once everything is set, sprinkle a tsp shredded cheese on top of the biscuits.

Step 9: Bake in the preheated oven for about 15 to 18 minutes or until golden brown.

Step 10: Take the biscuits out of the oven and allow to cool for at least 5 minutes at room temperature.

Nutrition Facts:

Amount Per Serving: CALORIES: 388 | TOTAL FAT: 20g | SATURATED FAT: 11g | TRANS FAT: 1g | UNSATURATED FAT: 7g | CHOLESTEROL: 51mg | SODIUM: 1016mg | CARBOHYDRATES: 41g | FIBER: 1g | SUGAR: 3g | PROTEIN: 12g

GREEN CHILE CHEDDAR BISCUITS

Rebecca YIELD: 6 | SERVING SIZE: 2 Complete your morning with his green chile cheddar biscuits. Super easy to make and guaranteed to make your day. Fresh from the oven, and… Main Dish Recipes GREEN CHILE CHEDDAR BISCUITS European Print This

Serves: 6

Nutrition facts: 388 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 5 tablespoons cold butter
• 1 cup cold buttermilk
• 1 cup finely shredded cheddar cheese
• 1/3 cup diced green chillies (rinsed well)
• 1/2 teaspoon white pepper
• Additional shredded cheddar for the top of biscuits

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: Use parchment paper to line a cookie sheet.

Step 3: Combine the flour, baking soda, baking powder, salt, and pepper in a medium mixing bowl until well mixed.

Step 4: Toss 4 slices of cold butter into the flour mixture. Mix with a pastry cutter until the mixture resembles coarse crumbs. Add in the buttermilk and stir until incorporated. Stir in the green chillies and cheese until well combined and sticky.

Step 5: Put the dough on a flat surface sprinkled with flour. Then, sprinkle another 2 tbsp flour over the dough. Knead for about 5 to 6 times. Press the dough to make a half-inch thick circle.

Step 6: Use a 2-round biscuit cutter to slice the dough. Place them in the prepared baking sheet and ensure to leave an inch space on each biscuit.

Step 7: Make more circles using the dough scraps. And do the same process for the rest of the dough.

Step 8: Once everything is set, sprinkle a tsp shredded cheese on top of the biscuits.

Step 9: Bake in the preheated oven for about 15 to 18 minutes or until golden brown.

Step 10: Take the biscuits out of the oven and allow to cool for at least 5 minutes at room temperature.

Prep: 15 mins | Cook: 45 mins | Total: 1 hr | Servings: 6 | Yield: 6 servings

Make this gooey, delicious dish in the comfort of your home in only 15 minutes. Chicken wrapped in cheese, coated in seasoned breading and pan-fried to perfection. Drizzle with sauce and serve alongside any veggies of your choice.

INGREDIENTS

6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon paprika

6 tablespoons butter

½ cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy whipping cream

How to make Chicken Cordon Bleu

Step 1: Use a mallet to pound the chicken breasts if they are too thick. Stuff the chicken pieces about half-inch on every side with a slice of ham and cheese. Seal the chicken breasts by folding the sides and lock each with toothpicks.

Step 2: Mix the flour and paprika in a small mixing bowl until incorporated.

Step 3: Coat each of the stuffed chicken breasts with the flour mixture.

Step 4: Melt butter in a large skillet over medium-high heat.

Step 5: Cook the chicken breasts on each side until brown and crispy.

Step 6: Pour the bouillon followed by wine into the skillet. Simmer for about 30 minutes, covered, on low heat, or until the chicken is thoroughly cooked.

Step 7: Take the toothpicks out and transfer the cordon bleu on a clean plate. Allow them to cool at room temperature.

Step 8: Combine the cornstarch and sour cream in a small mixing bowl until well mixed. Add this to the skillet and continue to cook until the sauce has thickened.

Step 9: Drizzle the sauce over the chicken and serve. Enjoy!

NUTRITION FACTS:

Per Serving: 584.3 calories; protein 41.6g 83% DV; carbohydrates 7.7g 3% DV; fat 40.9g 63% DV; cholesterol 195.3mg 65% DV; sodium 655.3mg 26% DV.

This Chicken Cordon Bleu Only 15 Minutes to Prep

Rebecca Prep: 15 mins | Cook: 45 mins | Total: 1 hr | Servings: 6 | Yield: 6 servings Make this gooey, delicious dish in the comfort of your home in… Main Dish Recipes This Chicken Cordon Bleu Only 15 Minutes to Prep European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 584.3 calories 40.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• ½ cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Instructions

Step 1: Use a mallet to pound the chicken breasts if they are too thick. Stuff the chicken pieces about half-inch on every side with a slice of ham and cheese. Seal the chicken breasts by folding the sides and lock each with toothpicks.

Step 2: Mix the flour and paprika in a small mixing bowl until incorporated.

Step 3: Coat each of the stuffed chicken breasts with the flour mixture.

Step 4: Melt butter in a large skillet over medium-high heat.

Step 5: Cook the chicken breasts on each side until brown and crispy.

Step 6: Pour the bouillon followed by wine into the skillet. Simmer for about 30 minutes, covered, on low heat, or until the chicken is thoroughly cooked.

Step 7: Take the toothpicks out and transfer the cordon bleu on a clean plate. Allow them to cool at room temperature.

Step 8: Combine the cornstarch and sour cream in a small mixing bowl until well mixed. Add this to the skillet and continue to cook until the sauce has thickened.

Step 9: Drizzle the sauce over the chicken and serve. Enjoy!

Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings: 4 | Yield: 4 servings

This Buttered Fried Potatoes recipe is the simplest and the quickest potato recipe in history! Simply add the garlic and onions into the potatoes. Sprinkle with pepper flakes for more flavour. With only five ingredients, this is ready in less than an hour!

Pan-fried potatoes cooked in butter with garlic and onions will sweep you off your feet! You got the flavours, the texture in a snap that just cracks in your mouth! These crispy flavoured potatoes work great with just about anything. My daughter’s new obsession and my go-to – this surely is a must-try and a keeper! Excellent to add to your weekly menu that your whole family will love and enjoy! Try this now, and I am pretty sure that you’ll make this over and over again.

Ingredients

4 ½ tablespoons butter

2 large potatoes, cut into 1/2-inch cubes

½ onion, diced

2 cloves garlic, minced

1 ½ tablespoons butter

HOW TO MAKE BUTTER FRIED POTATOES

Step 1: Melt 4 1/2 butter in a large skillet over medium-high heat. Once melted, add in the potatoes and cook for about 10 to 15 minutes or until golden brown.

Step 2: Add the rest of the butter in another skillet and melt over medium heat. Add in the garlic and onion. Continue to cook for about 5 minutes or until the garlic is fragrant and the onion is translucent. Add this to the potatoes.

Step 3: Continue to cook for 10 minutes more or until the potatoes are soft and cooked through.

Step 4: Once done, remove from the heat and serve warm. Enjoy!

Nutrition Facts:

Per Serving: 302.5 calories; protein 4.2g 8% DV; carbohydrates 34g 11% DV; fat 17.5g 27% DV; cholesterol 45.8mg 15% DV; sodium 134.6mg 5% DV.

BUTTER FRIED POTATOES

Rebecca Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings: 4 | Yield: 4 servings This Buttered Fried Potatoes recipe is the simplest and the quickest potato… Main Dish Recipes BUTTER FRIED POTATOES European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 302.5 calories 17.5 fat

Rating: 4.8/5

( 5 voted )

Ingredients

• 4 ½ tablespoons butter
• 2 large potatoes, cut into 1/2-inch cubes
• ½ onion, diced
• 2 cloves garlic, minced
• 1 ½ tablespoons butter

Instructions

Step 1: Melt 4 1/2 butter in a large skillet over medium-high heat. Once melted, add in the potatoes and cook for about 10 to 15 minutes or until golden brown.

Step 2: Add the rest of the butter in another skillet and melt over medium heat. Add in the garlic and onion. Continue to cook for about 5 minutes or until the garlic is fragrant and the onion is translucent. Add this to the potatoes.

Step 3: Continue to cook for 10 minutes more or until the potatoes are soft and cooked through.

Step 4: Once done, remove from the heat and serve warm. Enjoy!

Active: 25 mins | Total: 1 hr 5 mins | Servings: 6 | Serving Size: 1 Slice

A 5-star Quiche that never fails to please the crowd! Super easy, not fussy, and guaranteed delicious. A worthy addition to your menu and sure to keep!

Ingredients

2 tablespoons extra-virgin olive oil

8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button, and/or oyster mushrooms

1 ½ cups thinly sliced sweet onion

1 tablespoon thinly sliced garlic

5 ounces fresh baby spinach (about 8 cups), coarsely chopped

6 large eggs

¼ cup whole milk

¼ cup half-and-half

1 tablespoon Dijon mustard

1 tablespoon fresh thyme leaves, plus more for garnish

¼ teaspoon salt

¼ teaspoon ground pepper

1 ½ cups shredded Gruyere cheese

How to make Spinach & Mushroom Quiche

Step 1: Ready the oven. Preheat it to 375 degrees F.

Step 2: Use cooking spray to grease a 9-inch pan.

Step 3: Heat oil in a large skillet over medium-high heat. Once hot, saute the mushrooms and cook for about 8 minutes or until brown and tender.

Step 4: Add in and saute the garlic and onion for 5 minutes more or until the garlic is fragrant and the onion is translucent.

Step 5: Add the spinach into the saucepan and cook for a minute more. When done, remove from the heat.

Step 6: Combine the eggs, half-and-half, mustard, milk, thyme, salt, and pepper in a medium mixing bowl until incorporated.

Step 7: Add the egg mixture into the mushroom and cheese mixture. And shift into the prepared pie pan.

Step 9: Bake in the preheated oven for about 30 minutes or until golden brown.

Step 10: Once done, take the quiche from the oven and allow to cool for at least 10 minutes.

Step 11: Sprinkle with thyme before serving. Enjoy!

Nutrition Facts:

Per Serving: 276.6 calories; protein 17.1g 34% DV; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 3.2g; fat 20g 31% DV; saturated fat 8.2g 41% DV; cholesterol 220.2mg 73% DV; vitamin a iu 2126.7IU 43% DV; vitamin c 10.8mg 18% DV; folate 39.1mcg 10% DV; calcium 357.8mg 36% DV; iron 2mg 11% DV; magnesium 41.8mg 15% DV; potassium 289.1mg 8% DV; sodium 442.5mg 18% DV; thiamin 0.1mg 9% DV.

Spinach & Mushroom Quiche Is As Simple As It Gets

Rebecca Active: 25 mins | Total: 1 hr 5 mins | Servings: 6 | Serving Size: 1 Slice A 5-star Quiche that never fails to please the crowd! Super easy, not… Main Dish Recipes Spinach & Mushroom Quiche Is As Simple As It Gets European Print This

Serves: 6 Prep Time: 25 mins

Nutrition facts: 276.6 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button, and/or oyster mushrooms
• 1 ½ cups thinly sliced sweet onion
• 1 tablespoon thinly sliced garlic
• 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
• 6 large eggs
• ¼ cup whole milk
• ¼ cup half-and-half
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves, plus more for garnish
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 ½ cups shredded Gruyere cheese

Instructions

Step 1: Ready the oven. Preheat it to 375 degrees F.

Step 2: Use cooking spray to grease a 9-inch pan.

Step 3: Heat oil in a large skillet over medium-high heat. Once hot, saute the mushrooms and cook for about 8 minutes or until brown and tender.

Step 4: Add in and saute the garlic and onion for 5 minutes more or until the garlic is fragrant and the onion is translucent.

Step 5: Add the spinach into the saucepan and cook for a minute more. When done, remove from the heat.

Step 6: Combine the eggs, half-and-half, mustard, milk, thyme, salt, and pepper in a medium mixing bowl until incorporated.

Step 7: Add the egg mixture into the mushroom and cheese mixture. And shift into the prepared pie pan.

Step 9: Bake in the preheated oven for about 30 minutes or until golden brown.

Step 10: Once done, take the quiche from the oven and allow to cool for at least 10 minutes.

Step 11: Sprinkle with thyme before serving. Enjoy!

Prep: 15 mins | Cook: 1 hr | Additional: 15 mins | Total: 1 hr 30 mins | Servings: 8 | Yield: 8 servings

Satisfying and mouthwatering! This delightful casserole has everything we ask for in a mouthful! With only five simple ingredients, this dish is ready in a breeze. The taste and texture of cheeseburger are all present in this flavorful dish. A perfect meal for busy days and any days!

Ingredients

1 (8 ounces) package elbow macaroni

1-pound ground beef

2 (14.5 ounces) cans Italian-style diced tomatoes

salt and ground black pepper to taste

2 (8 ounce) packages cream cheese, softened

2 cups shredded Cheddar cheese

How to make 5-Ingredient Cheeseburger Macaroni Casserole

Step 1: Reay the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Bring a large pot of salted water to a boil over high heat. Add and cook the elbow macaroni for about 8 minutes or until al dente. Drain and rinse in cold water.

Step 3: Cook the beef in a large skillet over medium-high heat for about 5 to 7 minutes or until brown.

Step 4: Drain excess grease before adding in the tomatoes. To taste, season with salt and pepper. Continue to cook for about 45 minutes or until heated through.

Step 5: Place the beef mixture into the greased casserole dish, top it with the cooked elbow macaroni, and evenly spread on top the cream cheese. Sprinkle over with cheddar cheese.

Step 6: Bake in the preheated oven for about 45 minutes or until the cheese has melted.

Step 7: Once done, allow to cool at room temperature for at least 15 minutes before serving. Enjoy!

Nutrition Facts:

Per Serving: 557.9 calories; protein 24.5g 49% DV; carbohydrates 26.8g 9% DV; fat 38.4g 59% DV; cholesterol 123.2mg 41% DV; sodium 571.9mg 23% DV.

5-Ingredient Cheeseburger Macaroni Casserole

Rebecca Prep: 15 mins | Cook: 1 hr | Additional: 15 mins | Total: 1 hr 30 mins | Servings: 8 | Yield: 8 servings Satisfying and mouthwatering! This delightful casserole… Main Dish Recipes 5-Ingredient Cheeseburger Macaroni Casserole European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 1 hr 15 mins 1 hr 15 mins

Nutrition facts: 557.9 calories 38.4 fat

Rating: 3.9/5

( 10 voted )

Ingredients

• 1 (8 ounces) package elbow macaroni
• 1-pound ground beef
• 2 (14.5 ounces) cans Italian-style diced tomatoes
• salt and ground black pepper to taste
• 2 (8 ounce) packages cream cheese, softened
• 2 cups shredded Cheddar cheese

Instructions

Step 1: Reay the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Bring a large pot of salted water to a boil over high heat. Add and cook the elbow macaroni for about 8 minutes or until al dente. Drain and rinse in cold water.

Step 3: Cook the beef in a large skillet over medium-high heat for about 5 to 7 minutes or until brown.

Step 4: Drain excess grease before adding in the tomatoes. To taste, season with salt and pepper. Continue to cook for about 45 minutes or until heated through.

Step 5: Place the beef mixture into the greased casserole dish, top it with the cooked elbow macaroni, and evenly spread on top the cream cheese. Sprinkle over with cheddar cheese.

Step 6: Bake in the preheated oven for about 45 minutes or until the cheese has melted.

Step 7: Once done, allow to cool at room temperature for at least 15 minutes before serving. Enjoy!

A slow cooker is a thing now. I never would have thought that I can make the best cheesy baked ziti even without turning the oven on! All the same delicious, without spending much time, money, or effort. This recipe will be my new go-to for a comforting dinner at home. Slow cooker cheesy baked ziti surprised me in many ways, and I think I’m going keep this. A mus-try and to die for! Creamy, sauce-y cheese baked ziti made in a slow cooker. Fix and forget, and simply amazing!

Ingredients

1/2 brick (4 oz.) cream cheese, softened to room temperature

1/4 cup sour cream

1 pound of ground beef, cooked

1/2 cup ricotta cheese

2 garlic cloves, minced

3 sprigs basil, chopped

2 (24 oz.) jars marinara sauce

1 (16 oz.) jar tomato sauce

1 cup of water

16 oz. ziti pasta, uncooked

1 1/2 cups shredded parmesan cheese

1 cup shredded mozzarella cheese

HOW TO MAKE SLOW COOKER CHEESY BAKED ZITI

Step 1: Combine the sour cream, ricotta cheese, cream cheese, chopped basil, and garlic in a medium mixing bowl with a hand mixer until incorporated.

Step 2: Mix the tomato sauce, marinara sauce, water, and cooked ground beef in another mixing bowl until combined.

Step 3: In a slow cooker, place 2 cups tomato sauce. Top it with half of the ziti pasta and sprinkle over half of the cheese mixture. Evenly spread before adding in the parmesan cheese. Do the same layering for the remaining ingredients, ending in tomato sauce.

Step 4: Cook on high for about 2 to 3 hours, covered.

Step 5: Take the cover off and sprinkle the other half of the mozzarella cheese on top. Close and cook for 15 minutes more or until the cheese has melted.

Step 6: When ready, serve immediately. Enjoy!

SLOW COOKER CHEESY BAKED ZITI

Rebecca A slow cooker is a thing now. I never would have thought that I can make the best cheesy baked ziti even without turning the oven on! All the same… Main Dish Recipes SLOW COOKER CHEESY BAKED ZITI European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 45 voted )

Ingredients

• 1/2 brick (4 oz.) cream cheese, softened to room temperature
• 1/4 cup sour cream
• 1 pound of ground beef, cooked
• 1/2 cup ricotta cheese
• 2 garlic cloves, minced
• 3 sprigs basil, chopped
• 2 (24 oz.) jars marinara sauce
• 1 (16 oz.) jar tomato sauce
• 1 cup of water
• 16 oz. ziti pasta, uncooked
• 1 1/2 cups shredded parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions

Step 1: Combine the sour cream, ricotta cheese, cream cheese, chopped basil, and garlic in a medium mixing bowl with a hand mixer until incorporated.

Step 2: Mix the tomato sauce, marinara sauce, water, and cooked ground beef in another mixing bowl until combined.

Step 3: In a slow cooker, place 2 cups tomato sauce. Top it with half of the ziti pasta and sprinkle over half of the cheese mixture. Evenly spread before adding in the parmesan cheese. Do the same layering for the remaining ingredients, ending in tomato sauce.

Step 4: Cook on high for about 2 to 3 hours, covered.

Step 5: Take the cover off and sprinkle the other half of the mozzarella cheese on top. Close and cook for 15 minutes more or until the cheese has melted.

Step 6: When ready, serve immediately. Enjoy!

Servings: 10 servings | Cook Time: 40 minutes

Loaded with healthy veggies, tender beef, this incredibly easy and delicious soup would be an excellent addition to your weekly menu rotation, especially this season. A complete meal in a bowl with all the right flavours and textures. This homemade beef and barley soup are perfect even when made ahead as it freezes well. Rich and hearty, every sip and gulp is filling and satisfying.

This soup is full of comforting ingredients that make this super tasty. Very economical and perfect for a quick and easy dinner. If you have any leftover beef in the fridge, I think it’s time for you to try this. I am pretty sure your loved ones will enjoy and love this best beef and barley soup.

Ingredients

1-pound boneless chuck roast trimmed and cut into 1/2-inch pieces

1 1/2 cups carrots thinly sliced

1 1/2 cups celery thinly sliced

2/3 cup onion chopped

1 package pre-sliced mushrooms 8-ounce

2 tablespoons beef base (this is different than beef broth it is a base that makes beef broth)

8-10 cups water

1 large bay leaf

HOW TO MAKE BEEF AND BARLEY SOUP

Step 1: Add the beef in a non-stick frypan over medium heat. Cook until brown and crumbly, stirring often.

Step 2: Once done, place the cooked ground beef into a crockpot.

Step 3: Add the celery, onion, mushrooms, carrot, water, bay leaf, garlic, and beef base.

Step 4: On the stove over high heat, cook the soup for an hour.

Step 5: Add in the pearl barley and adjust the heat to low. Continue to cook until the beef and veggies are soft and tender.

Step 6: To taste, season with salt and pepper and stir well until combined.

Step 7: Take the bay leaf out and remove the soup from the heat.

Step 8: Serve into serving bowls while hot. Enjoy!

BEST EVER BEEF AND BARLEY SOUP

Rebecca Servings: 10 servings | Cook Time: 40 minutes Loaded with healthy veggies, tender beef, this incredibly easy and delicious soup would be an excellent addition to your weekly menu rotation,… Main Dish Recipes BEST EVER BEEF AND BARLEY SOUP European Print This

Serves: 10 Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-pound boneless chuck roast trimmed and cut into 1/2-inch pieces
• 1 1/2 cups carrots thinly sliced
• 1 1/2 cups celery thinly sliced
• 2/3 cup onion chopped
• 1 package pre-sliced mushrooms 8-ounce
• 2 tablespoons beef base (this is different than beef broth it is a base that makes beef broth)
• 8-10 cups water
• 1 large bay leaf

Instructions

Step 1: Add the beef in a non-stick frypan over medium heat. Cook until brown and crumbly, stirring often.

Step 2: Once done, place the cooked ground beef into a crockpot.

Step 3: Add the celery, onion, mushrooms, carrot, water, bay leaf, garlic, and beef base.

Step 4: On the stove over high heat, cook the soup for an hour.

Step 5: Add in the pearl barley and adjust the heat to low. Continue to cook until the beef and veggies are soft and tender.

Step 6: To taste, season with salt and pepper and stir well until combined.

Step 7: Take the bay leaf out and remove the soup from the heat.

Step 8: Serve into serving bowls while hot. Enjoy!

Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4-8 servings

Mouthwatering flavours, excellent textures – this one-pot lasagna soup screams comfort and easy. Enjoy all the goodness of lasagna in a bowl.

Ingredients

1-pound lean ground beef or half Italian sausage

1 yellow onion, diced

4-5 garlic cloves, minced

1/4 – 1/2 teaspoon red pepper flakes

1 24 oz. jar Prego Traditional Italian Sauce

8-10 cups of low sodium chicken broth, divided

1 14 oz. can crush tomatoes

2 tablespoons tomato paste

2 teaspoons balsamic vinegar

1 1/2 teaspoons granulated sugar

1 tablespoon dried basil

1 teaspoon EACH dried parsley, dried oregano, salt

1/2 teaspoon pepper

1 whole bay leaf

10 uncooked lasagna noodles broken into approx. 1-2-inch pieces*

1/2 cup heavy cream, optional

Cheese Garnish:

shredded mozzarella cheese

freshly finely grated Parmesan cheese

ricotta cheese

HOW TO MAKE ONE POT LASAGNA SOUP

Step 1: Heat oil in a large pot over medium-high heat. Once hot, saute the onions until translucent. Add in the beef and continue to cook until brown and crumbly, often stirring.

Step 2: Stir in the red pepper flakes and garlic and cook for 30 seconds more or until fragrant. Drain excess grease.

Step 3: In the pot, pour in 6 cups chicken broth followed by Prego sauce, balsamic vinegar, sugar, crushed tomatoes, lasagna noodles, and spices. Bring to a boil, then adjust the heat to low and simmer for about 20 to 30 minutes or until the noodles are firm.

Step 4: Take the bay leaf out before stirring in the heavy cream.

Step 5: Add in another 3 to 4 cups chicken broth and stir until thickened.

Step 6: Before serving, garnish with more cheese. Enjoy!

Notes:

You can use pasta noodles. Although, I recommend using lasagna noodles instead as they have a nice bite.

In place of heavy cream, use cornstarch instead to make a lighter variety.

ONE POT LASAGNA SOUP

Rebecca Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4-8 servings Mouthwatering flavours, excellent textures – this one-pot lasagna soup screams comfort and easy. Enjoy all the goodness… Main Dish Recipes ONE POT LASAGNA SOUP European Print This

Serves: 4-8 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1-pound lean ground beef or half Italian sausage
• 1 yellow onion, diced
• 4-5 garlic cloves, minced
• 1/4 – 1/2 teaspoon red pepper flakes
• 1 24 oz. jar Prego Traditional Italian Sauce
• 8-10 cups of low sodium chicken broth, divided
• 1 14 oz. can crush tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon dried basil
• 1 teaspoon EACH dried parsley, dried oregano, salt
• 1/2 teaspoon pepper
• 1 whole bay leaf
• 10 uncooked lasagna noodles broken into approx. 1-2-inch pieces*
• 1/2 cup heavy cream, optional
• Cheese Garnish:
• shredded mozzarella cheese
• freshly finely grated Parmesan cheese
• ricotta cheese

Instructions

Step 1: Heat oil in a large pot over medium-high heat. Once hot, saute the onions until translucent. Add in the beef and continue to cook until brown and crumbly, often stirring.

Step 2: Stir in the red pepper flakes and garlic and cook for 30 seconds more or until fragrant. Drain excess grease.

Step 3: In the pot, pour in 6 cups chicken broth followed by Prego sauce, balsamic vinegar, sugar, crushed tomatoes, lasagna noodles, and spices. Bring to a boil, then adjust the heat to low and simmer for about 20 to 30 minutes or until the noodles are firm.

Step 4: Take the bay leaf out before stirring in the heavy cream.

Step 5: Add in another 3 to 4 cups chicken broth and stir until thickened.

Step 6: Before serving, garnish with more cheese. Enjoy!

Notes

You can use pasta noodles. Although, I recommend using lasagna noodles instead as they have a nice bite. In place of heavy cream, use cornstarch instead to make a lighter variety.

With zero fuss, you will be surprised how this dish is remarkably fancy. A rich, creamy, and delicious seafood bisque that your loved ones will enjoy and love. Stuffed with crab and shrimp (if desired, you can even add lobster and scallops) along with a few simple ingredients, this bisque surely will capture everyone’s heart!

Serve as a main course for dinner alongside freshly baked biscuits or crusty bread, or even salad. And enjoy all the exciting flavours in a mouthful.

Ingredients

3 tablespoons butter

2 tablespoons chopped green onion

2 tablespoons chopped celery

3 tablespoons all-purpose flour

2 1/2 cups milk

1/2 teaspoon freshly ground black pepper

1 tablespoon tomato paste

1 cup heavy whipping cream

8 ounces of crab meat

4 to 8 ounces small cooked shrimp or other seafood

2 tablespoon sherry wine* (Optional)

HOW TO MAKE CRAB AND SHRIMP SEAFOOD BISQUE

Step 1: Use a sieve to sift the flour.

Step 2: Place the veggies and butter in a small mixing bowl. Add in the sifted flour and use your hands to mix until the veggies are evenly coated.

Step 3: Heat oil in a small saucepan over medium heat. Once hot, cook the coated veggies for approximately 2 minutes.

Step 4: Heat milk in a different saucepan over medium heat until warm and thick, stirring often.

Step 5: Stir in the tomato paste, fresh ground black pepper, and heavy cream until incorporated. Puree the soup in a food processor for better results and place it back into the saucepan. Adjust the heat to low.

Step 6: Add in the shrimp followed by sherry wine, optional, and crab. Stir until combined and continue to simmer until cooked through.

Notes:

If desired, add lobster and scallops.

Substitute green onions with chopped shallots.

Before serving, garnish with cream, cilantro, parsley, or green onions.

CRAB AND SHRIMP SEAFOOD BISQUE

Rebecca With zero fuss, you will be surprised how this dish is remarkably fancy. A rich, creamy, and delicious seafood bisque that your loved ones will enjoy and love. Stuffed with… Main Dish Recipes CRAB AND SHRIMP SEAFOOD BISQUE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 3 tablespoons butter
• 2 tablespoons chopped green onion
• 2 tablespoons chopped celery
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 cup heavy whipping cream
• 8 ounces of crab meat
• 4 to 8 ounces small cooked shrimp or other seafood
• 2 tablespoon sherry wine* (Optional)

Instructions

Step 1: Use a sieve to sift the flour.

Step 2: Place the veggies and butter in a small mixing bowl. Add in the sifted flour and use your hands to mix until the veggies are evenly coated.

Step 3: Heat oil in a small saucepan over medium heat. Once hot, cook the coated veggies for approximately 2 minutes.

Step 4: Heat milk in a different saucepan over medium heat until warm and thick, stirring often.

Step 5: Stir in the tomato paste, fresh ground black pepper, and heavy cream until incorporated. Puree the soup in a food processor for better results and place it back into the saucepan. Adjust the heat to low.

Step 6: Add in the shrimp followed by sherry wine, optional, and crab. Stir until combined and continue to simmer until cooked through.

Notes

If desired, add lobster and scallops. Substitute green onions with chopped shallots. Before serving, garnish with cream, cilantro, parsley, or green onions.

Extraordinary, not fussy, and mouthwatering Philly Cheesesteak Meatloaf. Another take to your favourite with layers of beef, bell pepper, mushrooms, cheese, and a few simple pantry ingredients. You can even add strips of bacon if you’d like. Perfect for the whole family and can easily feed the crowd. Excellent addition to your weekly menu rotation. Try to bring this to a potluck, and I am pretty sure that everyone will go gaga over this delicious meatloaf.

Ingredients

1 1/2 pounds lean ground beef

1 large onion, chopped

1 green bell pepper, chopped small

1/2 cup of whole milk

1/2 cup mushrooms chopped (optional)

1 tablespoon olive oil

1 cup bread crumbs (regular, Italian style or panko)

1 large egg

1/2 teaspoon salt & 1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon Adobo seasoning

3 tablespoons Worcestershire sauce

8 slices of mozzarella OR provolone cheese

HOW TO MAKE PHILLY CHEESESTEAK MEATLOAF

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Heat oil in a skillet over medium heat. Saute the onions and peppers until soft and translucent.

Step 3: Transfer the onion and pepper mixture to a large bowl and pour in the milk and add in the meat. Blend with your hands until incorporated.

Step 4: Use a cooking spray or butter to grease a loaf pan. Add half of the mixture and top with 4 slices of cheese. Add the remaining meat mixture on top.

Step 5: Bake in the preheated oven for about 30 minutes or so.

Step 6: Take the meatloaf out of the oven and add on top the remaining cheese and parsley. Bake for 10 to 15 minutes or until the cheese has melted completely.

Step 7: Allow cooling on a wire rack at room temperature.

PHILLY CHEESESTEAK MEATLOAF

Rebecca Extraordinary, not fussy, and mouthwatering Philly Cheesesteak Meatloaf. Another take to your favourite with layers of beef, bell pepper, mushrooms, cheese, and a few simple pantry ingredients. You can even… Main Dish Recipes PHILLY CHEESESTEAK MEATLOAF European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 270 voted )

Ingredients

• 1 1/2 pounds lean ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped small
• 1/2 cup of whole milk
• 1/2 cup mushrooms chopped (optional)
• 1 tablespoon olive oil
• 1 cup bread crumbs (regular, Italian style or panko)
• 1 large egg
• 1/2 teaspoon salt & 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Adobo seasoning
• 3 tablespoons Worcestershire sauce
• 8 slices of mozzarella OR provolone cheese

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Heat oil in a skillet over medium heat. Saute the onions and peppers until soft and translucent.

Step 3: Transfer the onion and pepper mixture to a large bowl and pour in the milk and add in the meat. Blend with your hands until incorporated.

Step 4: Use a cooking spray or butter to grease a loaf pan. Add half of the mixture and top with 4 slices of cheese. Add the remaining meat mixture on top.

Step 5: Bake in the preheated oven for about 30 minutes or so.

Step 6: Take the meatloaf out of the oven and add on top the remaining cheese and parsley. Bake for 10 to 15 minutes or until the cheese has melted completely.

Step 7: Allow cooling on a wire rack at room temperature.