Main Dish Recipes

Prep: 15min | Cook: 1hr | Total: 1hr 15min | Serving: 8 | Yield: 8 servings

Come’ on now. Does this dish looks inviting and delicious or what? I am so in love with this baked chicken, spinach, and cheese pasta. Super mouthwatering, it looks pretty with a pop of colors, and it is oozing with cheese. A no-fuss savory dish that you can make any time, any day. The flavors from the melted, thick cheese, savory noodles, and spinach blends perfectly together. This is my personal favorite. My go-to during date night with my husband paired with a bottle of wine. They said enjoy the little things and eat whatever makes you happy. And this unquestionably makes me happy every time.

INGREDIENTS

1 8oz package penne pasta, dry

1 teaspoon oil, olive, salad or cooking

1 onions, raw

3 cups cooked chicken meat

1 14oz can Italian Styl Rdy Cut Tomatoes In Jce-Cnd-Cup SW

1 10oz package Spinach, raw

1 8oz package Cheese, cream

1 ½ cups Mozzarella Cheese, part skim milk

HOW TO MAKE CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 2: Bring to a boil a large pot with lightly salted water. When boiling, add the penne and cook for about 11 minutes until tender while stirring occasionally. Drain and set aside.

Step 3: In a skillet, heat the olive oil over medium-high heat. Sautee the onion for 5 to 7 minutes until tender.

Step 4: In a baking dish, combine the penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese. Mix until the cheese melts and everything is coated. Then, sprinkle over the mozzarella cheese.

Step 5: Cover the baking dish with aluminum foil.

Step 6: Place inside the preheated oven and bake for about 30 minutes. Remove the foil and continue baking for another 15 minutes until heated through and the edges begin to brown.

Nutrition Facts:

Per Serving: 544.2 calories; 34.2 g protein; 53.2 g carbohydrates; 85.3 mg cholesterol; 331.9 mg sodium; 34.2 g protein; 53.2 g carbohydrates

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Rebecca Prep: 15min | Cook: 1hr | Total: 1hr 15min | Serving: 8 | Yield: 8 servings Come’ on now. Does this dish looks inviting and delicious or what? I am so in love with this baked chicken, spinach, and… Main Dish Recipes CHICKEN, SPINACH, AND CHEESE PASTA BAKE European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 64 voted )

Ingredients

• 1 8oz package penne pasta, dry
• 1 teaspoon oil, olive, salad or cooking
• 1 onions, raw
• 3 cups cooked chicken meat
• 1 14oz can Italian Styl Rdy Cut Tomatoes In Jce-Cnd-Cup SW
• 1 10oz package Spinach, raw
• 1 8oz package Cheese, cream
• 1 ½ cups Mozzarella Cheese, part skim milk

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 2: Bring to a boil a large pot with lightly salted water. When boiling, add the penne and cook for about 11 minutes until tender while stirring occasionally. Drain and set aside.

Step 3: In a skillet, heat the olive oil over medium-high heat. Sautee the onion for 5 to 7 minutes until tender.

Step 4: In a baking dish, combine the penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese. Mix until the cheese melts and everything is coated. Then, sprinkle over the mozzarella cheese.

Step 5: Cover the baking dish with aluminum foil.

Step 6: Place inside the preheated oven and bake for about 30 minutes. Remove the foil and continue baking for another 15 minutes until heated through and the edges begin to brown.

Serving: 4 | Yield: 4 servings

Brocolli and chicken? Yum! This no-fuss casserole is most loved even by picky eaters. It is ridiculously cheesy and freaking delicious! A mouthwatering dish that you can prepare in a flash. If you can, consume this a day after you made it because it tastes even better! But who can resist the goodness of this casserole? You want to just dig straight in!

INGREDIENTS

4 Chicken breast, meat only, either broiler or fryer, raw

1 pound Broccoli, raw

1 10.75oz can Soup, cream of mushroom, canned, condensed, commercial

1 tablespoon Salad dressing, mayonnaise, soybean oil, with salt

1 cup Cheddar cheese

1 cup stovetop Stuffing Mix Turkey-Dry KFT

HOW TO MAKE BROCCOLI CHICKEN CASSEROLE

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

Step 2: Cook the chicken by loading them until tender. Then, shred or slice into bite-sized pieces.

Step 3: Steam the broccoli until crisp but not tender.

Step 4: Combine the soup and mayonnaise in a small bowl and set aside.

Step 5: Layer the chicken, broccoli, soup mixture, and cheese into a 9 x 13-inch baking dish. Sprinkle over the dry stuffing mix.

Step 6: Place in the preheated oven and bake for about 25 to 30 minutes.

NOTES:

For this recipe, you can use leftover ham or turkey instead of chicken breast.  Or ground chicken if you prefer.

The broccoli and cheddar are the most popular combination and by adding Swiss it boost the flavor a bit. You can also use any cheese available in your fridge.

To complement the rich flavors, serve this with a fresh salad or pair it with dinner rolls or garlic toast.

Store this chicken broccoli casserole in the fridge, covered with plastic wrap or aluminum. This dish tastes better a day after. Just reheat by tossing it back into the oven or scoop out parts of it and microwave to reheat.

Nutrition Facts:

Per Serving: 426.8 calories; 99.4 mg cholesterol; 1031 mg sodium; 40.2 g protein; 23.1 g carbohydrates

BROCCOLI CHICKEN CASSEROLE

Rebecca Serving: 4 | Yield: 4 servings Brocolli and chicken? Yum! This no-fuss casserole is most loved even by picky eaters. It is ridiculously cheesy and freaking delicious! A mouthwatering dish that you can… Main Dish Recipes BROCCOLI CHICKEN CASSEROLE European Print This

Serves: 4

Nutrition facts: 426.8 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 Chicken breast, meat only, either broiler or fryer, raw
• 1 pound Broccoli, raw
• 1 10.75oz can Soup, cream of mushroom, canned, condensed, commercial
• 1 tablespoon Salad dressing, mayonnaise, soybean oil, with salt
• 1 cup Cheddar cheese
• 1 cup stovetop Stuffing Mix Turkey-Dry KFT

Instructions

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

Step 2: Cook the chicken by loading them until tender. Then, shred or slice into bite-sized pieces.

Step 3: Steam the broccoli until crisp but not tender.

Step 4: Combine the soup and mayonnaise in a small bowl and set aside.

Step 5: Layer the chicken, broccoli, soup mixture, and cheese into a 9 x 13-inch baking dish. Sprinkle over the dry stuffing mix.

Step 6: Place in the preheated oven and bake for about 25 to 30 minutes.

NOTES:

For this recipe, you can use leftover ham or turkey instead of chicken breast.  Or ground chicken if you prefer.

The broccoli and cheddar are the most popular combination and by adding Swiss it boost the flavor a bit. You can also use any cheese available in your fridge.

To complement the rich flavors, serve this with a fresh salad or pair it with dinner rolls or garlic toast.

Store this chicken broccoli casserole in the fridge, covered with plastic wrap or aluminum. This dish tastes better a day after. Just reheat by tossing it back into the oven or scoop out parts of it and microwave to reheat.

Prep: 20 min | Cook: 1hr 10mins | Total: 1hr 30min | Serving: 8 | Yield: 8 servings

Comfort food at its best! This creamy and cheesy scalloped potatoes blew my mind! It melts in your mouth and it is freaking delicious! A simple dish with potatoes layered in cheddar cheese and smothered in creamy roasted garlic soup. It is not overwhelming, this dish is perfect in every way! This no-fuss scalloped potatoes are baked in perfection, you want to dig right in and savor the amazing flavors. No one can resist the cheesy loveliness, the creaminess, and amazing garlic flavor of this one of a kind dish. I promise you, this Roasted Garlic Scalloped Potatoes is worth everything!

INGREDIENTS

1 19oz can RTS Home Cookin’Soup Potato w/Rstd Gar CAM

½ cup cream, fluid, heavy whipping

1 teaspoon spices, thyme, dried

1 teaspoon spices, pepper, black

6 large potatoes, raw

2 ½ cups Cheddar cheese

HOW TO MAKE ROASTED GARLIC SCALLOPED POTATOES

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

Step 2: Combine the soup, cream, thyme, and pepper in a blender. Blend them until smooth.

Step 3: Spread a thin layer of the mixture into the bottom of a 9 x 13-inch casserole dish. Then, place the potatoes on top, then, the cheese. End with potato layer and set aside half a cup of the cheese.

Step 4: Pour the soup mixture over the potatoes and sprinkle over the rest of the cheese.

Step 5: Place inside the preheated oven and bake for about 70 minutes.

NOTES:

To make sure that the potatoes cook evenly, slice them evenly if you can.

In case the scalloped potatoes are to be frozen, make sure to remove the potatoes from the oven before they finish baking. This way you’ll preserve their texture. Thaw the potatoes in the fridge or bake them frozen.

Nutrition Facts:

Per Serving: 410.9 calories; 58.8 mg cholesterol; 875.8 mg sodium; 13.5 g protein; 45.6 g carbohydrates

ROASTED GARLIC SCALLOPED POTATOES RECIPE

Rebecca Prep: 20 min | Cook: 1hr 10mins | Total: 1hr 30min | Serving: 8 | Yield: 8 servings Comfort food at its best! This creamy and cheesy scalloped potatoes blew my mind! It melts in your mouth and it… Main Dish Recipes ROASTED GARLIC SCALLOPED POTATOES RECIPE European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 10 mins 1 hr 10 mins

Nutrition facts: 410.9 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 19oz can RTS Home Cookin'Soup Potato w/Rstd Gar CAM
• ½ cup cream, fluid, heavy whipping
• 1 teaspoon spices, thyme, dried
• 1 teaspoon spices, pepper, black
• 6 large potatoes, raw
• 2 ½ cups Cheddar cheese

Instructions

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

Step 2: Combine the soup, cream, thyme, and pepper in a blender. Blend them until smooth.

Step 3: Spread a thin layer of the mixture into the bottom of a 9 x 13-inch casserole dish. Then, place the potatoes on top, then, the cheese. End with potato layer and set aside half a cup of the cheese.

Step 4: Pour the soup mixture over the potatoes and sprinkle over the rest of the cheese.

Step 5: Place inside the preheated oven and bake for about 70 minutes.

NOTES:

To make sure that the potatoes cook evenly, slice them evenly if you can.

In case the scalloped potatoes are to be frozen, make sure to remove the potatoes from the oven before they finish baking. This way you'll preserve their texture. Thaw the potatoes in the fridge or bake them frozen.

Prep: 15min | Cook: 10mins | Total: 25min | Serving: 16 | Yield: 16 servings

That’s a wrap! These oven-baked doughnuts take only twenty-five minutes to make.  Doughnuts are amazing because they are cheap, fast, and super easy to make. I use to make doughnuts by frying them but hey oven-baked doughnuts are not that bad. They are not greasy, amazingly light, and yummy. And these homemade buttery soft doughnuts made their way into my heart in a flash!

INGREDIENTS

For the Doughnuts:

2 cups biscuit baking mix, dry – Bisquick Baking Mix-dry GM

⅓ cup milk, reduced fat, fluid, 2% milkfat, with added vitamin A

1 egg, whole, raw, fresh

2 tablespoons sugar, granulated

⅛ teaspoon spices, cinnamon, ground

For the Coating:

¼ cup butter, with salt

½ cup sugar, granulated

HOW TO MAKE BAKED DOUGHNUTS

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: In a bowl, whisk the baking mix, milk, egg, 2 tablespoons of sugar, and cinnamon vigorously in 20 strokes.

Step 3: Transfer the dough onto a floured work surface and knead 5 times. Roll into half-inch thickness, then, cut the dough with a floured doughnut cutter.

Step 4: Move the dough onto a baking sheet.

Step 5: Place inside the preheated oven and bake for about 7 to 9 minutes or until cooked thoroughly and lightly browned.

Step 6: Meanwhile, pour the melted butter into a bowl. Then, in another bowl, add half a cup of sugar.

Step 7: Remove the doughnuts from the oven and dip each into the melted butter, then, transfer to sugar and press lightly to coat.

NOTES:

How many you can serve depends on your cutter size.

Using granulated sugar to coat the doughnuts will have that slight crunch, if you don’t like it, you can use confectioner’s sugar instead.

These doughnuts freeze well. You can store them in the fridge for up to 2 months. Thaw these doughnuts in the fridge, when ready to eat, microwave and heat them according to your preference.

Nutrition Facts:

Per Serving: 123.9 calories; 19.7 mg cholesterol; 215.8 mg sodium; 1.7 g protein; 17.3 g carbohydrates

DID YOU KNOW HOW EASY BAKED DOUGHNUTS ARE?

Rebecca Prep: 15min | Cook: 10mins | Total: 25min | Serving: 16 | Yield: 16 servings That’s a wrap! These oven-baked doughnuts take only twenty-five minutes to make.  Doughnuts are amazing because they are cheap, fast, and super easy to… Main Dish Recipes DID YOU KNOW HOW EASY BAKED DOUGHNUTS ARE? European Print This

Serves: 16 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 123.9 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Doughnuts:
• 2 cups biscuit baking mix, dry - Bisquick Baking Mix-dry GM
• ⅓ cup milk, reduced fat, fluid, 2% milkfat, with added vitamin A
• 1 egg, whole, raw, fresh
• 2 tablespoons sugar, granulated
• ⅛ teaspoon spices, cinnamon, ground
• For the Coating:
• ¼ cup butter, with salt
• ½ cup sugar, granulated

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: In a bowl, whisk the baking mix, milk, egg, 2 tablespoons of sugar, and cinnamon vigorously in 20 strokes.

Step 3: Transfer the dough onto a floured work surface and knead 5 times. Roll into half-inch thickness, then, cut the dough with a floured doughnut cutter.

Step 4: Move the dough onto a baking sheet.

Step 5: Place inside the preheated oven and bake for about 7 to 9 minutes or until cooked thoroughly and lightly browned.

Step 6: Meanwhile, pour the melted butter into a bowl. Then, in another bowl, add half a cup of sugar.

Step 7: Remove the doughnuts from the oven and dip each into the melted butter, then, transfer to sugar and press lightly to coat.

NOTES:

How many you can serve depends on your cutter size.

Using granulated sugar to coat the doughnuts will have that slight crunch, if you don't like it, you can use confectioner's sugar instead.

These doughnuts freeze well. You can store them in the fridge for up to 2 months. Thaw these doughnuts in the fridge, when ready to eat, microwave and heat them according to your preference.

Prep: 10 min | Cook: 20 mins | Total: 30 min | Serving: 4 | Yield: 4 servings

This is the most mouthwatering, wicked dish I have ever made! It is so versatile you can make a variety of this just by replacing some of the ingredients. Not to mention, it is quick and easy, too! Shipwreck dinner is an old-fashioned meal that is loved everywhere and comes together in no time.

INGREDIENTS

1 pound Beef, ground, lean, (approximately 21% fat), raw

1 7.25oz package KRAFT Macaroni and Cheese Dinner Original Flavor, unprepared

1 14.5oz can S & W Ready Cut Tomatoes in Juice-Cnd-Cup SW

1 cup milk, reduced fat, fluid, 2% milkfat, with added vitamin A

1 cup peas, green, frozen, unprepared

1 cup corn, sweet, yellow, frozen, kernels cut off cob, unprepared

1 teaspoon seasoned salt

1 cup Cheddar Cheese

HOW TO MAKE SHIPWRECK DINNER

Step 1: Cook the beef in a large skillet over medium-high heat. Stir and cook for about 5 to 7 minutes until browned and crumbly.

Step 2: Add in the pasta and cheese mixture from the macaroni and cheese package. Stir and add in the tomatoes, milk, peas, and corn. Stir again and allow the mixture to boil before reducing the heat to medium-low. Cover and simmer for 12 minutes until the noodles are tender.

Step 3: Uncover and season with seasoned salt.

Step 4: Add in about half of the cheddar cheese and stir until melted.

Step 5: Then, sprinkle the rest of the cheese on top.

TIPS:

If you prefer a better version, use pasta shells and cheese instead with the ready-to-apply cheese. Then, add the milk to cook the noodles alongside the tomato juice.

Instead of plain tomatoes, you can use Ro*tel(R) instead and add in a cup of frozen prepared fajita vegetables and some taco seasoning to have a “Gulf of Mexico Shipwreck.” Or make it a “Sicilian Shipwreck”, just add some Italian seasoning, garlic, onions, and mozzarella.

You can also use leftovers for this recipe.

Use Creole-style seasoned salt if you want a bit of spice.

Nutrition Facts:

Per Serving: 636.2 calories; 116 mg cholesterol; 1107.9 mg sodium; 42.9 g protein; 55 g carbohydrates

SHIPWRECK DINNER IS A TASTY, OLD-FASHIONED MEAL THAT COMES TOGETHER IN NO TIME

Rebecca Prep: 10 min | Cook: 20 mins | Total: 30 min | Serving: 4 | Yield: 4 servings This is the most mouthwatering, wicked dish I have ever made! It is so versatile you can make a variety of… Main Dish Recipes SHIPWRECK DINNER IS A TASTY, OLD-FASHIONED MEAL THAT COMES TOGETHER IN NO TIME European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 636.2 calories 20 grams fat

Rating: 3.9/5

( 30 voted )

Ingredients

• 1 pound Beef, ground, lean, (approximately 21% fat), raw
• 1 7.25oz package KRAFT Macaroni and Cheese Dinner Original Flavor, unprepared
• 1 14.5oz can S & W Ready Cut Tomatoes in Juice-Cnd-Cup SW
• 1 cup milk, reduced fat, fluid, 2% milkfat, with added vitamin A
• 1 cup peas, green, frozen, unprepared
• 1 cup corn, sweet, yellow, frozen, kernels cut off cob, unprepared
• 1 teaspoon seasoned salt
• 1 cup Cheddar Cheese

Instructions

Step 1: Cook the beef in a large skillet over medium-high heat. Stir and cook for about 5 to 7 minutes until browned and crumbly.

Step 2: Add in the pasta and cheese mixture from the macaroni and cheese package. Stir and add in the tomatoes, milk, peas, and corn. Stir again and allow the mixture to boil before reducing the heat to medium-low. Cover and simmer for 12 minutes until the noodles are tender.

Step 3: Uncover and season with seasoned salt.

Step 4: Add in about half of the cheddar cheese and stir until melted.

Step 5: Then, sprinkle the rest of the cheese on top.

TIPS:

If you prefer a better version, use pasta shells and cheese instead with the ready-to-apply cheese. Then, add the milk to cook the noodles alongside the tomato juice.

Instead of plain tomatoes, you can use Ro*tel(R) instead and add in a cup of frozen prepared fajita vegetables and some taco seasoning to have a "Gulf of Mexico Shipwreck." Or make it a "Sicilian Shipwreck", just add some Italian seasoning, garlic, onions, and mozzarella.

You can also use leftovers for this recipe.

Use Creole-style seasoned salt if you want a bit of spice.

Prep: 20 min | Cook: 20 mins | Total: 40 min | Serving: 6 | Yield: 6 servings

Imagine yourself dining at the seaside with your favorite human and this mouthwatering Shrimp Scampi (with Pasta). This dish will let you have an unforgettable date night at home. Share this with everyone and you got yourself something to brag about. Enjoy!

INGREDIENTS

1 16oz package GG Linguine Pasta Semolina-Dry-5/8″ Circle QK

2 tablespoons butter, with salt

2 tablespoons Extra Virgin Olive Oil NOI

2 eaches Shallots, raw

2 cloves Garlic, raw

1 pinch dried red pepper flakes

1 pound Crustaceans, shrimp, mixed species, raw

1 pinch Morton Kosher Salt, coarse

½ cup Alcoholic beverage, wine, table, white

1 Lemon juice, raw

2 tablespoons butter, with salt

2 tablespoons Extra Virgin Olive Oil NOI

¼ cup Parsley, raw

1 teaspoon Extra Virgin Olive Oil NOI

HOW TO MAKE SHRIMP SCAMPI WITH PASTA

Step 1: Place the linguine in a large pot of boiling salted water. Cook for about 6 to 8 minutes until almost tender. Drain and set aside.

Step 2: In a large skillet, add 2 tablespoons of butter with 2 tablespoons of olive oil. Melt the butter over medium heat. Sautee the shallots, garlic, and red pepper flakes for about 3 to 4 minutes until the shallots are translucent.

Step 3: Season the shrimps with kosher salt and black pepper before adding them into the skillet. Cook for 2 to 3 minutes until the shrimps are no longer pink. Make sure to occasionally stir. Then, remove the shrimp from the skilled and hold it warm.

Step 4: Into the same skillet, pour the white wine, and lemon juice. Bring to a boil, scraping the browned bits of food from the bottom using a wooden spoon. Add in 2 tablespoons of butter and melt, then, 2 tablespoons olive oil. Bring the mixture to a simmer, then, add the linguine, shrimp, and parsley in the butter mixture. Toss until coated. Sprinkle over salt and pepper to season.

Step 5: Before serving, drizzle with a teaspoon of olive oil. Enjoy!

Nutrition Facts:

Per Serving: 511.4 calories; 135.4 mg cholesterol; 260 mg sodium; 21.9 g protein; 57.5 g carbohydrates

SHRIMP SCAMPI WITH PASTA

Rebecca Prep: 20 min | Cook: 20 mins | Total: 40 min | Serving: 6 | Yield: 6 servings Imagine yourself dining at the seaside with your favorite human and this mouthwatering Shrimp Scampi (with Pasta). This dish will let… Main Dish Recipes SHRIMP SCAMPI WITH PASTA European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 511.4 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 16oz package GG Linguine Pasta Semolina-Dry-5/8" Circle QK
• 2 tablespoons butter, with salt
• 2 tablespoons Extra Virgin Olive Oil NOI
• 2 eaches Shallots, raw
• 2 cloves Garlic, raw
• 1 pinch dried red pepper flakes
• 1 pound Crustaceans, shrimp, mixed species, raw
• 1 pinch Morton Kosher Salt, coarse
• ½ cup Alcoholic beverage, wine, table, white
• 1 Lemon juice, raw
• 2 tablespoons butter, with salt
• 2 tablespoons Extra Virgin Olive Oil NOI
• ¼ cup Parsley, raw
• 1 teaspoon Extra Virgin Olive Oil NOI

Instructions

Step 1: Place the linguine in a large pot of boiling salted water. Cook for about 6 to 8 minutes until almost tender. Drain and set aside.

Step 2: In a large skillet, add 2 tablespoons of butter with 2 tablespoons of olive oil. Melt the butter over medium heat. Sautee the shallots, garlic, and red pepper flakes for about 3 to 4 minutes until the shallots are translucent.

Step 3: Season the shrimps with kosher salt and black pepper before adding them into the skillet. Cook for 2 to 3 minutes until the shrimps are no longer pink. Make sure to occasionally stir. Then, remove the shrimp from the skilled and hold it warm.

Step 4: Into the same skillet, pour the white wine, and lemon juice. Bring to a boil, scraping the browned bits of food from the bottom using a wooden spoon. Add in 2 tablespoons of butter and melt, then, 2 tablespoons olive oil. Bring the mixture to a simmer, then, add the linguine, shrimp, and parsley in the butter mixture. Toss until coated. Sprinkle over salt and pepper to season.

Step 5: Before serving, drizzle with a teaspoon of olive oil. Enjoy!

Prep: 15 min | Additional: 30 min | Total: 45 min | Serving: 4 | Yield: 4 servings

Oh, look at that! So refreshing, colorful, and inviting. A pretty simple and not fussy salad recipe that you can make any time, any day. So good you’ll want to dig straight in.

This salad captures the bold and bright colors of summer. A garden salad that lets you use fresh ingredients from your garden. My mom used to have a mini garden. Our neighbors were so amazed at how my mom was able to grow healthy seedlings. She’s good at it. Mom said she just want to make sure that we are eating fresh and healthy. Ever since I was little I love salads. One of the best is this Italian Tomato Cucumber Salad. All the amazing flavors and the freshness burst inside your mouth in every bite. A medley of vegetables with a mouthwatering zest. A perfect side for anything and amazing to devour as-is. This is a healthy, mouthwatering, fresh, and delicious salad that your whole family will love!

INGREDIENTS

4 eaches Tomatoes, red, ripe, raw

½ red onion

½ Cucumber, with peel, raw

3 tablespoons Extra Virgin Olive Oil NOI

1 tablespoon Fresh Oregano

1 pinch Salt, table

HOW TO MAKE ITALIAN TOMATO CUCUMBER SALAD

Step 1: In a bowl, add the tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper. Mix to coat.

Step 2: Allow the salad to sit for at least 30 minutes so the flavors will blend before serving.

NOTES:

For big cucumbers, split them into quarters (lengthwise), then, slice into 1/4 inches. For small to medium cucumbers, cut them in half (longitudinally) and slice into 1/4-inch half-moons.

You are welcome to use cherry tomatoes for this recipe.

This salad can be made in advance, you just need to leave this at room temperature.

Nutrition Facts:

Per Serving: 128 calories; 0 mg cholesterol; 8.5 mg sodium; 1.6 g protein; 8.1 g carbohydrates

ITALIAN TOMATO CUCUMBER SALAD

Rebecca Prep: 15 min | Additional: 30 min | Total: 45 min | Serving: 4 | Yield: 4 servings Oh, look at that! So refreshing, colorful, and inviting. A pretty simple and not fussy salad recipe that you can make… Main Dish Recipes ITALIAN TOMATO CUCUMBER SALAD European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 128 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 4 eaches Tomatoes, red, ripe, raw
• ½ red onion
• ½ Cucumber, with peel, raw
• 3 tablespoons Extra Virgin Olive Oil NOI
• 1 tablespoon Fresh Oregano
• 1 pinch Salt, table

Instructions

Step 1: In a bowl, add the tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper. Mix to coat.

Step 2: Allow the salad to sit for at least 30 minutes so the flavors will blend before serving.

NOTES:

For big cucumbers, split them into quarters (lengthwise), then, slice into 1/4 inches. For small to medium cucumbers, cut them in half (longitudinally) and slice into 1/4-inch half-moons.

You are welcome to use cherry tomatoes for this recipe.

This salad can be made in advance, you just need to leave this at room temperature.

Prep: 15 min | Cook: 10mins | Total: 25 mins | Serving: 48 | Yield: 4 dozen

These cookies are extraordinarily soft and chewy. Stuffed with oats and butterscotch chips, these buttery and cinnamon-spiced cookies are the best oatmeal butterscotch cookies you’ll ever make! The edges are crispy with a chewy center and loaded with texture in every bite. Simply delicious!

INGREDIENTS

¾ cup Butter, with salt

¾ cup Sugars, granulated

¾ cup Sugars, brown

2 Eggs, whole, raw, fresh

1 teaspoon Vanilla extract

1 ¼ cups Wheat flour, white, all-purpose, enriched, bleached

1 tsp Leavening agents, baking soda

½ teaspoon Spices, cinnamon, ground

½ teaspoon Salt, table

3 cups oats, rolled, regular, dry

1 ⅔ cups Toll House Butterscotch Morsels NF

HOW TO MAKE OATMEAL BUTTERSCOTCH COOKIES

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 2: Add the butter or margarine, white sugar, and brown sugar in a large bowl. Beat well before stirring in the eggs and vanilla.

Step 3: In another bowl, combine the flour, baking soda, cinnamon, and salt.

Step 4: Then, add the flour mixture into the butter mixture. Stir until incorporated. Add in the oats and the butterscotch chips. Stir to combine.

Step 5: Drop spoonfuls of the batter onto the ungreased cookie sheet.

Step 6: Place inside the preheated oven and bake for about 8 to 10 minutes or until the edges start to brown.

NOTES:

Allow the cookies to completely cool before transferring them into an airtight jar or freezer bag and into the fridge. These cookies perfectly freeze.

You can make the dough in advance and just freeze it. Although, since the cookies are straight from the freezer, when baking just give it an extra minute.

We don’t want overdone cookies which are tough and hard. Make sure to not overbake. We want chewy oatmeal cookies so when you notice that the cookies are undone when taken out from the oven, remember that they will continue to cook on the baking sheet for a few minutes.

Nutrition Facts:

Per Serving: 118.6 calories; 15.4 mg cholesterol; 81.4 mg sodium; 1.3 g protein; 16.2 g carbohydrates

OATMEAL BUTTERSCOTCH COOKIES

Rebecca Prep: 15 min | Cook: 10mins | Total: 25 mins | Serving: 48 | Yield: 4 dozen These cookies are extraordinarily soft and chewy. Stuffed with oats and butterscotch chips, these buttery and cinnamon-spiced cookies are the best oatmeal… Main Dish Recipes OATMEAL BUTTERSCOTCH COOKIES European Print This

Serves: 48 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 118.6 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• ¾ cup Butter, with salt
• ¾ cup Sugars, granulated
• ¾ cup Sugars, brown
• 2 Eggs, whole, raw, fresh
• 1 teaspoon Vanilla extract
• 1 ¼ cups Wheat flour, white, all-purpose, enriched, bleached
• 1 tsp Leavening agents, baking soda
• ½ teaspoon Spices, cinnamon, ground
• ½ teaspoon Salt, table
• 3 cups oats, rolled, regular, dry
• 1 ⅔ cups Toll House Butterscotch Morsels NF

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 2: Add the butter or margarine, white sugar, and brown sugar in a large bowl. Beat well before stirring in the eggs and vanilla.

Step 3: In another bowl, combine the flour, baking soda, cinnamon, and salt.

Step 4: Then, add the flour mixture into the butter mixture. Stir until incorporated. Add in the oats and the butterscotch chips. Stir to combine.

Step 5: Drop spoonfuls of the batter onto the ungreased cookie sheet.

Step 6: Place inside the preheated oven and bake for about 8 to 10 minutes or until the edges start to brown.

NOTES:

Allow the cookies to completely cool before transferring them into an airtight jar or freezer bag and into the fridge. These cookies perfectly freeze.

You can make the dough in advance and just freeze it. Although, since the cookies are straight from the freezer, when baking just give it an extra minute.

We don't want overdone cookies which are tough and hard. Make sure to not overbake. We want chewy oatmeal cookies so when you notice that the cookies are undone when taken out from the oven, remember that they will continue to cook on the baking sheet for a few minutes.

Prep: 10 min | Cook: 1 hr 20 mins | Total: 1 hr 30 min | Servings: 12 | Yield: 1 -9 inch Bundt cake

A heavenly cake with dripping caramel glaze. This cake is amazingly smooth and packed with fresh chopped apples and pecans or walnuts. It has the perfect combination of lush apples and a creamy sweet caramel topping. A delish treat for everyone in any season!

INGREDIENTS

2 cups Sugars, granulated

1 ½ cups Oil, soybean, salad or cooking

2 teaspoons Vanilla extract

3 Eggs, whole, raw, fresh

3 cups Wheat flour, white, all-purpose, enriched, bleached

1 teaspoon leavening agents, baking soda

½ teaspoon Spices, cinnamon, ground

1 teaspoon salt, table

2 medium Granny Smith Apple-Raw+Peel (Australian)

1 cup Nuts, walnuts, English

½ cup Butter, with salt

2 teaspoon milk, reduced fat, fluid, 2% milkfat, with added vitamin A

½ cup Sugars, brown

HOW TO MAKE APPLE POUND CAKE WITH CARAMEL GLAZE

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

Step 2: Then, grease a 9-inch bundt pan.

Step 3: Add the sugar, oil, vanilla, and eggs in a bowl. Beat with an electric mixer until light and fluffy. Add in the flour, baking soda, cinnamon, and salt. Stir them into the batter until just combined. And with a spoon fold in the apples and walnuts.

Step 4: Pour the batter into the prepared pan.

Step 5: Place inside the preheated oven and bake for about an hour and twenty minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 6: Remove from the oven and let the cake cool for at least 20 minutes before inverting it onto a wire rack.

Step 7: To make the glaze, heat the butter, milk, and brown sugar in a small saucepan over medium heat. Bring the mixture to a boil and stir so the sugar melt. Then, remove from the heat. Drizzle the glaze over the warm cake. For a quick clean-up, I would suggest to put a sheet of aluminum foil under the cooling rack before glazing.

Nutrition Facts:

Per Serving: 681.9 calories; 66.8 mg cholesterol; 374.4 mg sodium; 6.5 g protein; 71.1 g carbohydrates

APPLE POUND CAKE WITH CARAMEL GLAZE

Rebecca Prep: 10 min | Cook: 1 hr 20 mins | Total: 1 hr 30 min | Servings: 12 | Yield: 1 -9 inch Bundt cake A heavenly cake with dripping caramel glaze. This cake is amazingly smooth… Main Dish Recipes APPLE POUND CAKE WITH CARAMEL GLAZE European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 1 hr 20 mins 1 hr 20 mins

Nutrition facts: 681.9 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups Sugars, granulated
• 1 ½ cups Oil, soybean, salad or cooking
• 2 teaspoons Vanilla extract
• 3 Eggs, whole, raw, fresh
• 3 cups Wheat flour, white, all-purpose, enriched, bleached
• 1 teaspoon leavening agents, baking soda
• ½ teaspoon Spices, cinnamon, ground
• 1 teaspoon salt, table
• 2 medium Granny Smith Apple-Raw+Peel (Australian)
• 1 cup Nuts, walnuts, English
• ½ cup Butter, with salt
• 2 teaspoon milk, reduced fat, fluid, 2% milkfat, with added vitamin A
• ½ cup Sugars, brown

Instructions

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

Step 2: Then, grease a 9-inch bundt pan.

Step 3: Add the sugar, oil, vanilla, and eggs in a bowl. Beat with an electric mixer until light and fluffy. Add in the flour, baking soda, cinnamon, and salt. Stir them into the batter until just combined. And with a spoon fold in the apples and walnuts.

Step 4: Pour the batter into the prepared pan.

Step 5: Place inside the preheated oven and bake for about an hour and twenty minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 6: Remove from the oven and let the cake cool for at least 20 minutes before inverting it onto a wire rack.

Step 7: To make the glaze, heat the butter, milk, and brown sugar in a small saucepan over medium heat. Bring the mixture to a boil and stir so the sugar melt. Then, remove from the heat. Drizzle the glaze over the warm cake. For a quick clean-up, I would suggest to put a sheet of aluminum foil under the cooling rack before glazing.

Prep: 15 min | Cook: 1 hr | Additional: 10 mins | Total: 1 hr 25 min | Serving: 8 | Yield: 1 8×11-inch dish

I feel full already just by looking at this casserole. It is so inviting, my mouth is already watering! You should know by now my obsession with casseroles and no-bakes. I have shared countless recipes which are my personal favorite. And I got to tell you this Country Sunday Breakfast Casserole has everything! This Sunday best has all the breakfast staple in one – sausage, hash brown potatoes, cheese, and eggs. It is so freaking delicious, super easy to make, and you can feed the whole town with this.

INGREDIENTS

1 16oz package Pork sausage, fresh, raw

1 onions, spring or scallions, kindly include tops and bulb, raw

1 16oz package Ore Ida Shredded Hash Browns Potatoes

2 cups Cheese, cheddar

6 eggs, whole, raw, fresh

1 cup milk, reduced fat, fluid, 2% milkfat, with added vitamin A

1 2.64oz package Gravy, Nestle, Trio Country Gravy Mix, dry

1 pinch Spices, paprika

HOW TO MAKE COUNTRY SUNDAY BREAKFAST CASSEROLE

Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C.

Step 2: Then, grease an 8-inch baking dish.

Step 3: In a skillet, cook the breakfast sausage over medium heat. Stir constantly for about 10 minutes until browned and crumbly. Drain any excess grease before stirring in the green onion.

Step 4: Pour the sausage mixture into the prepared baking dish and spread at the bottom. Spread the hash brown potatoes on top of the sausage, then, sprinkle the cheddar cheese over.

Step 5: In a bowl, whisk the eggs, milk, and gravy mix until smooth. Pour this over the casserole and season with paprika.

Step 6: Place the casserole in the preheated oven and bake for an hour or until a knife inserted in the center comes out clean.

Step 7: Once done, remove the casserole from the oven and allow it to sit for at least 10 minutes to firm up before serving.

Nutrition Facts:

Per Serving: 377.2 calories; 204.1 mg cholesterol; 790.3 mg sodium; 21.7 g protein; 13.3 g carbohydrates

ALL YOUR FAVORITES ARE IN THIS COUNTRY SUNDAY BREAKFAST CASSEROLE

Rebecca Prep: 15 min | Cook: 1 hr | Additional: 10 mins | Total: 1 hr 25 min | Serving: 8 | Yield: 1 8×11-inch dish I feel full already just by looking at this casserole. It is so inviting, my mouth… Main Dish Recipes ALL YOUR FAVORITES ARE IN THIS COUNTRY SUNDAY BREAKFAST CASSEROLE European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 1 hr 10 mins 1 hr 10 mins

Nutrition facts: 377.2 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 16oz package Pork sausage, fresh, raw
• 1 onions, spring or scallions, kindly include tops and bulb, raw
• 1 16oz package Ore Ida Shredded Hash Browns Potatoes
• 2 cups Cheese, cheddar
• 6 eggs, whole, raw, fresh
• 1 cup milk, reduced fat, fluid, 2% milkfat, with added vitamin A
• 1 2.64oz package Gravy, Nestle, Trio Country Gravy Mix, dry
• 1 pinch Spices, paprika

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C.

Step 2: Then, grease an 8-inch baking dish.

Step 3: In a skillet, cook the breakfast sausage over medium heat. Stir constantly for about 10 minutes until browned and crumbly. Drain any excess grease before stirring in the green onion.

Step 4: Pour the sausage mixture into the prepared baking dish and spread at the bottom. Spread the hash brown potatoes on top of the sausage, then, sprinkle the cheddar cheese over.

Step 5: In a bowl, whisk the eggs, milk, and gravy mix until smooth. Pour this over the casserole and season with paprika.

Step 6: Place the casserole in the preheated oven and bake for an hour or until a knife inserted in the center comes out clean.

Step 7: Once done, remove the casserole from the oven and allow it to sit for at least 10 minutes to firm up before serving.