Main Dish Recipes

Prep: 20 mins | Additional: 1 hr | Total: 1 hr 20 mins | Servings: 20 | Yield: 20 servings

Layers of goodness, perfect amount of sweetness, with a refreshing zing from the creamy lemon pudding – heaven! A simple trifle of fresh strawberries, blueberries, angel food cake, and whipping cream that is super fun to make, over-the-top, and never fail to impress. This is going to be a great addition to your long list of desserts to make this Holiday.

Ingredients

2 cups heavy whipping cream

2 cups of milk

2 (3.4 ounce) packages instant lemon pudding mix

2 tablespoons lemon juice

2 cups heavy whipping cream

¾ cup confectioners’ sugar

1 dash vanilla extract

1 (9 inches) angel food cake, cubed

3 cups sliced fresh strawberries

2 cups fresh blueberries

HOW TO MAKE OUTRAGEOUS LEMON BERRY TRIFLE

Step 1: Add 2 cups whipping cream, lemon pudding mixes, lemon juice, and milk in a large mixing bowl. Whisk until smooth.

Step 2: Use a plastic wrap to cover the bowl. Set in the fridge for at least an hour or so.

Step 3: Add the remaining whipping cream in a different large mixing bowl. Beat until incorporated and bubbly.

Step 4: Gradually add in the vanilla extract and confectioners’ sugar. Mix until thoroughly combined. To form sharp peaks, whisk upright.

Step 5: In a trifle bowl, arrange half of the angel food cake layer. On top, layer around half of the lemon pudding, then, half of the strawberries, and half of the blueberries. Top with half of the whipped cream.

Step 6: Do the same layering with the rest of the ingredients.

Step 7: Place in the fridge, covered with plastic wrap, until set.

Nutrition Facts:

Per Serving: 291.3 calories; protein 3.1g 6% DV; carbohydrates 30.2g 10% DV; fat 18.4g 28% DV; cholesterol 67.2mg 22% DV; sodium 282.7mg 11%

OUTRAGEOUS LEMON BERRY TRIFLE

Rebecca Prep: 20 mins | Additional: 1 hr | Total: 1 hr 20 mins | Servings: 20 | Yield: 20 servings Layers of goodness, perfect amount of sweetness, with a refreshing… Main Dish Recipes OUTRAGEOUS LEMON BERRY TRIFLE European Print This

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

Nutrition facts: 291.3 calories 18.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups heavy whipping cream
• 2 cups of milk
• 2 (3.4 ounce) packages instant lemon pudding mix
• 2 tablespoons lemon juice
• 2 cups heavy whipping cream
• ¾ cup confectioners’ sugar
• 1 dash vanilla extract
• 1 (9 inches) angel food cake, cubed
• 3 cups sliced fresh strawberries
• 2 cups fresh blueberries

Instructions

Step 1: Add 2 cups whipping cream, lemon pudding mixes, lemon juice, and milk in a large mixing bowl. Whisk until smooth.

Step 2: Use a plastic wrap to cover the bowl. Set in the fridge for at least an hour or so.

Step 3: Add the remaining whipping cream in a different large mixing bowl. Beat until incorporated and bubbly.

Step 4: Gradually add in the vanilla extract and confectioners’ sugar. Mix until thoroughly combined. To form sharp peaks, whisk upright.

Step 5: In a trifle bowl, arrange half of the angel food cake layer. On top, layer around half of the lemon pudding, then, half of the strawberries, and half of the blueberries. Top with half of the whipped cream.

Step 6: Do the same layering with the rest of the ingredients.

Step 7: Place in the fridge, covered with plastic wrap, until set.

Prep: 30 mins | Cook: 1 hr 10 mins | Additional: 2 hrs 20 mins | Total: 4 hrs | Servings: 12 | Yield: 1 – 9 inch springform

This amazingly delicious Apple Cinnamon Autumn Cheesecake is the perfect treat to say hello to fall. Easy to make, smells super nice, and very comforting.

Ingredients

1 cup graham cracker crumbs

½ cup finely chopped pecans

3 tablespoons white sugar

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted

2 (8 ounce) packages cream cheese, softened

½ cup white sugar

2 large eggs eggs

½ teaspoon vanilla extract

4 cups apples – peeled, cored, and thinly sliced

⅓ cup white sugar

½ teaspoon ground cinnamon

¼ cup chopped pecans

HOW TO MAKE APPLE CINNAMON AUTUMN CHEESECAKE

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

Step 2: Combine half a cup of finely chopped pecans, graham cracker crumbs, half tsp cinnamon, 3 tbsp sugar, and melted butter in a large mixing bowl until incorporated.

Step 3: Press the mixture in the bottom of a 9-inch springform pan.

Step 4: Bake in the preheated oven for about 10 minutes or until cooked through.

Step 5: Add half a cup of sugar with the cream cheese in a large mixing bowl. Beat at medium speed until smooth.

Step 6: Add in the eggs, a piece at a time, beating every after each addition until incorporated.

Step 7: Stir in the vanilla.

Step 8: Pour the mixture over the baked crust.

Step 9: Mix half a tsp of cinnamon and 1/3 cup sugar in a small mixing bowl until combined.

Step 10: Add in the sliced apples and evenly coat.

Step 11: Pour the apple mixture over the cream cheese and sprinkle with 1/4 cup of chopped pecans.

Step 12: Bake in the preheated oven for about 60 to 70 minutes.

Step 13: Once done, remove from the oven onto a wire rack to cool.

Step 14: Remove the cake by running a knife on the sides of the pan.

Step 15: Chill in the fridge for at least 10 minutes before serving. Enjoy!

Nutrition Facts:

Per Serving: 341.3 calories; protein 5.1g 10% DV; carbohydrates 30.3g 10% DV; fat 23.4g 36% DV; cholesterol 82.2mg 27% DV; sodium 165.5mg 7% DV

APPLE CINNAMON AUTUMN CHEESECAKE IS THE BEST WAY TO GREET FALL

Rebecca Prep: 30 mins | Cook: 1 hr 10 mins | Additional: 2 hrs 20 mins | Total: 4 hrs | Servings: 12 | Yield: 1 – 9 inch springform This… Main Dish Recipes APPLE CINNAMON AUTUMN CHEESECAKE IS THE BEST WAY TO GREET FALL European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 3 hrs 30 mins 3 hrs 30 mins

Nutrition facts: 341.3 calories 23.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup graham cracker crumbs
• ½ cup finely chopped pecans
• 3 tablespoons white sugar
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter, melted
• 2 (8 ounce) packages cream cheese, softened
• ½ cup white sugar
• 2 large eggs eggs
• ½ teaspoon vanilla extract
• 4 cups apples – peeled, cored, and thinly sliced
• ⅓ cup white sugar
• ½ teaspoon ground cinnamon
• ¼ cup chopped pecans

Instructions

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

Step 2: Combine half a cup of finely chopped pecans, graham cracker crumbs, half tsp cinnamon, 3 tbsp sugar, and melted butter in a large mixing bowl until incorporated.

Step 3: Press the mixture in the bottom of a 9-inch springform pan.

Step 4: Bake in the preheated oven for about 10 minutes or until cooked through.

Step 5: Add half a cup of sugar with the cream cheese in a large mixing bowl. Beat at medium speed until smooth.

Step 6: Add in the eggs, a piece at a time, beating every after each addition until incorporated.

Step 7: Stir in the vanilla.

Step 8: Pour the mixture over the baked crust.

Step 9: Mix half a tsp of cinnamon and 1/3 cup sugar in a small mixing bowl until combined.

Step 10: Add in the sliced apples and evenly coat.

Step 11: Pour the apple mixture over the cream cheese and sprinkle with 1/4 cup of chopped pecans.

Step 12: Bake in the preheated oven for about 60 to 70 minutes.

Step 13: Once done, remove from the oven onto a wire rack to cool.

Step 14: Remove the cake by running a knife on the sides of the pan.

Step 15: Chill in the fridge for at least 10 minutes before serving. Enjoy!

Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Servings: 4 | Yield: 8 pumpkin pancakes

A light and fluffy pancakes that you can whip up in a heartbeat! Made with real pumpkin and a few pantry ingredients, you sure as heck that the kids will love these! The perfect fall breakfast that is delicious with just a bit of butter on top and no syrup required. Such an amazing way to celebrate pumpkin season.

I cannot tell you how my daughter is obsessed with pancakes! She can eat them all day, every day! Thus, my adventure to prepare it creatively. And these fluffy pumpkin pancakes do the trick for me every time! She loves these as is with more butter and simple syrup and sometimes with some fresh apple bits.

Ingredients

1 ¼ cups all-purpose flour

¼ cup white sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup milk

½ cup pumpkin puree

1 egg, beaten

1 tablespoon vegetable oil

HOW TO MAKE FLUFFY PUMPKIN PANCAKES

Step 1: Sift the baking powder, flour, sugar, nutmeg, and cinnamon in a medium mixing bowl.

Step 2: Whisk the egg, pumpkin puree, oil, and milk in a separate medium mixing bowl until incorporated.

Step 3: Add the egg mixture into the flour mixture and mix until soft and moist.

Step 4: Heat oil in a griddle over medium-high heat (350 degrees).

Step 5: Once the oil is hot, drop a spoonful of batter and cook for about 1 to 3 minutes on each side or until the edges are dry and begins to bubble.

Step 6: Serve with butter on top. Enjoy!

Nutrition Facts:

Per Serving: 282.4 calories; protein 8g 16% DV; carbohydrates 48.7g 16% DV; fat 6.4g 10% DV; cholesterol 51.4mg 17% DV; sodium 361mg 14% DV

FLUFFY PUMPKIN PANCAKES

Rebecca Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Servings: 4 | Yield: 8 pumpkin pancakes A light and fluffy pancakes that you can whip up in… Main Dish Recipes FLUFFY PUMPKIN PANCAKES European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 282.4 calories 6.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ¼ cups all-purpose flour
• ¼ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup milk
• ½ cup pumpkin puree
• 1 egg, beaten
• 1 tablespoon vegetable oil

Instructions

Step 1: Sift the baking powder, flour, sugar, nutmeg, and cinnamon in a medium mixing bowl.

Step 2: Whisk the egg, pumpkin puree, oil, and milk in a separate medium mixing bowl until incorporated.

Step 3: Add the egg mixture into the flour mixture and mix until soft and moist.

Step 4: Heat oil in a griddle over medium-high heat (350 degrees).

Step 5: Once the oil is hot, drop a spoonful of batter and cook for about 1 to 3 minutes on each side or until the edges are dry and begins to bubble.

Step 6: Serve with butter on top. Enjoy!

Prep: 15 mins | Cook: 5 mins | Total: 20 mins | Servings: 2 | Yield: 2 servings

Old bay-seasoned crispy breaded zucchini spirals are a simple and quick appetizer. Serve this with a bottle of ice-cold beer for perfect weekend relaxation.

Better than fries, these crispy spirals come together pretty quickly. A clever way to serve zucchini – delicious, light, and crispy. And the kids love these, too!

Ingredients

3 cups of vegetable oil

1 egg

1 tablespoon milk

½ cup all-purpose flour

¼ cup cornstarch

1 zucchini, cut into spirals using a spiral slicer

1 teaspoon seafood seasoning (such as Old Bay®)

HOW TO MAKE OLD BAY-SEASONED CRISPY BREADED ZUCCHINI SPIRALS

Step 1: Heat the oil in a large saucepan over 175 degrees C or 350 degrees F.

Step 2: Whisk the egg and milk in a medium mixing bowl until well mixed and place in a gallon-sized resealable plastic bag.

Step 3: Combine the cornstarch and flour in a separate medium mixing bowl until incorporated and place in a different resealable bag.

Step 4: Add the zucchini spirals into the milk and egg mixture, seal the bag, and evenly coat.

Step 5: Once the zucchini spirals coated in milk mixture, transfer them into the flour mixture. Seal and shake until fully coated.

Step 6: Shake off the excess flour and fry the zucchini spirals into the hot oil for about 2 to 4 minutes or until golden brown.

Step 7: Grab a clean plate and line with paper towels.

Step 8: Transfer the fried zucchini spirals on a paper towel-lined plate to drain excess oil.

Step 9: Before serving, season with some seafood seasoning. Enjoy!

Nutrition Facts:

Per Serving: 523.9 calories; protein 7.9g 16% DV; carbohydrates 42.6g 14% DV; fat 36.2g 56% DV; cholesterol 93.6mg 31% DV; sodium 322.4mg 13% DV

OLD BAY-SEASONED CRISPY BREADED ZUCCHINI SPIRALS

Rebecca Prep: 15 mins | Cook: 5 mins | Total: 20 mins | Servings: 2 | Yield: 2 servings Old bay-seasoned crispy breaded zucchini spirals are a simple and quick appetizer.… Main Dish Recipes OLD BAY-SEASONED CRISPY BREADED ZUCCHINI SPIRALS European Print This

Serves: 2 Prep Time: 15 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 523.9 calories 36.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups of vegetable oil
• 1 egg
• 1 tablespoon milk
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 1 zucchini, cut into spirals using a spiral slicer
• 1 teaspoon seafood seasoning (such as Old Bay®)

Instructions

Step 1: Heat the oil in a large saucepan over 175 degrees C or 350 degrees F.

Step 2: Whisk the egg and milk in a medium mixing bowl until well mixed and place in a gallon-sized resealable plastic bag.

Step 3: Combine the cornstarch and flour in a separate medium mixing bowl until incorporated and place in a different resealable bag.

Step 4: Add the zucchini spirals into the milk and egg mixture, seal the bag, and evenly coat.

Step 5: Once the zucchini spirals coated in milk mixture, transfer them into the flour mixture. Seal and shake until fully coated.

Step 6: Shake off the excess flour and fry the zucchini spirals into the hot oil for about 2 to 4 minutes or until golden brown.

Step 7: Grab a clean plate and line with paper towels.

Step 8: Transfer the fried zucchini spirals on a paper towel-lined plate to drain excess oil.

Step 9: Before serving, season with some seafood seasoning. Enjoy!

Prep: 25 mins | Cook: 5 mins | Total: 30 mins | Servings: 6 | Yield: 6 servings

Another take on my favourite angel hair pasta in a simple and quick sauce made of lemon juice, butter, parsley, and fresh basil. Add the scallops and you have yourself a date tonight!

Ingredients

1 (16 ounces) package angel hair pasta

¼ cup butter

2 cloves garlic, minced

2 pounds sea scallops, rinsed and patted dry

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh lemon juice

salt and freshly ground black pepper to taste

½ cup heavy cream

1 tablespoon grated Parmesan cheese to taste

HOW TO MAKE SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Step 1: Bring a large pot with salted water to a boil over high heat.

Step 2: Once boiling, add the angel hair pasta and cook, uncovered, for about 4 to 5 minutes or until al dente. Drain and rinse in cold running water.

Step 3: Melt the butter in a skillet over medium heat. Saute the minced garlic and cook for about a minute or until aromatic.

Step 4: Stir in the sliced scallops, parsley, and basil. Continue to cook for 2 to 3 minutes more or until the scallops are a bit tender. Make sure to not overcook or the scallops will become chewy.

Step 5: Then, stir in the lemon juice, and to taste, season with salt and pepper.

Step 6: The cream will thicken the sauce but it’s optional. If using, allow simmering for a minute or until heated through.

Step 7: Once the sauce is almost done, arrange the angel hair pasta on a serving platter. Pour the sauce over and sprinkle with some Parmesan cheese. Enjoy!

Nutrition Facts:

Per Serving: 515.1 calories; protein 33.1g 66% DV; carbohydrates 46.3g 15% DV; fat 21.9g 34% DV; cholesterol 95.5mg 32% DV; sodium 527.8mg 21% DV

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Rebecca Prep: 25 mins | Cook: 5 mins | Total: 30 mins | Servings: 6 | Yield: 6 servings Another take on my favourite angel hair pasta in a simple and… Main Dish Recipes SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA European Print This

Serves: 6 Prep Time: 25 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 515.1 calories 21.9 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 (16 ounces) package angel hair pasta
• ¼ cup butter
• 2 cloves garlic, minced
• 2 pounds sea scallops, rinsed and patted dry
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• salt and freshly ground black pepper to taste
• ½ cup heavy cream
• 1 tablespoon grated Parmesan cheese to taste

Instructions

Step 1: Bring a large pot with salted water to a boil over high heat.

Step 2: Once boiling, add the angel hair pasta and cook, uncovered, for about 4 to 5 minutes or until al dente. Drain and rinse in cold running water.

Step 3: Melt the butter in a skillet over medium heat. Saute the minced garlic and cook for about a minute or until aromatic.

Step 4: Stir in the sliced scallops, parsley, and basil. Continue to cook for 2 to 3 minutes more or until the scallops are a bit tender. Make sure to not overcook or the scallops will become chewy.

Step 5: Then, stir in the lemon juice, and to taste, season with salt and pepper.

Step 6: The cream will thicken the sauce but it's optional. If using, allow simmering for a minute or until heated through.

Step 7: Once the sauce is almost done, arrange the angel hair pasta on a serving platter. Pour the sauce over and sprinkle with some Parmesan cheese. Enjoy!

Prep: 10 mins | Cook: 6 hrs | Total: 6 hrs 10 mins | Servings: 6 | Yield: 6 servings

This is another slow cooker recipe that I’m keeping in my back pocket. Easy to prepare, and comes out great always. Super savoury pork loin roast with sweet potatoes smothered in brown sugar and butter. Fix this in a snap and wait for a few hours. No need to spend forever in the kitchen anymore, just put everything in a slow cooker and leave.

Ingredients

1 tablespoon pork rub seasoning, or to taste

¼ teaspoon Chinese five-spice powder

1 (3 pounds) pork loin roast

2 medium sweet potatoes, peeled and cut into bite-size pieces

½ cup brown sugar

3 tablespoons butter

salt and ground black pepper to taste

HOW TO MAKE SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES

Step 1: Combine the Chinese five-spice powder and pork rub seasoning in a small mixing bowl until incorporated.

Step 2: Generously rub both sides of the pork roast with the mixed seasonings.

Step 3: In the bottom of a slow cooker, arrange the potatoes and add in the butter and brown sugar.

Step 4: Over the potatoes, add the seasoned pork roast. To taste, season with salt and pepper.

Step 5: Cook on low for about 6 to 7 hours until the roast is tender or the thermometer in the centre registered 63 degrees C.

Step 6: When ready to serve, place the roast with potatoes and sauce on a clean serving plate. Enjoy!

Notes:

No need to add in water as the potatoes and pork already have natural liquid.

If the roast is almost done, about 7 hours and 45 minutes after, adjust the setting to high.

Nutrition Facts:

Per Serving: 381 calories; protein 27.6g 55% DV; carbohydrates 33.9g 11% DV; fat 14.6g 22% DV; cholesterol 94.9mg 32% DV; sodium 214.3mg 9% DV

SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES

Rebecca Prep: 10 mins | Cook: 6 hrs | Total: 6 hrs 10 mins | Servings: 6 | Yield: 6 servings This is another slow cooker recipe that I’m keeping in… Main Dish Recipes SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES European Print This

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

Nutrition facts: 381 calories 14.6 fat

Rating: 3.2/5

( 6 voted )

Ingredients

• 1 tablespoon pork rub seasoning, or to taste
• ¼ teaspoon Chinese five-spice powder
• 1 (3 pounds) pork loin roast
• 2 medium sweet potatoes, peeled and cut into bite-size pieces
• ½ cup brown sugar
• 3 tablespoons butter
• salt and ground black pepper to taste

Instructions

Step 1: Combine the Chinese five-spice powder and pork rub seasoning in a small mixing bowl until incorporated.

Step 2: Generously rub both sides of the pork roast with the mixed seasonings.

Step 3: In the bottom of a slow cooker, arrange the potatoes and add in the butter and brown sugar.

Step 4: Over the potatoes, add the seasoned pork roast. To taste, season with salt and pepper.

Step 5: Cook on low for about 6 to 7 hours until the roast is tender or the thermometer in the centre registered 63 degrees C.

Step 6: When ready to serve, place the roast with potatoes and sauce on a clean serving plate. Enjoy!

Notes:

No need to add in water as the potatoes and pork already have natural liquid.

If the roast is almost done, about 7 hours and 45 minutes after, adjust the setting to high.

Prep: 10 mins | Cook: 6 hrs | Total: 6 hrs 10 mins | Servings: 6 | Yield: 6 servings

The creamy sauce, the tender beef, so good it swept me off my feet! Super mouthwatering, this has become one of my go-to dinner rotation. Savoury slow cooker beef tips that take hours to cook but incredibly easy to prepare. Before I leave the house, I put this on and come to dinner it’s ready! A no-fuss, simple dish that goes perfectly with rice or mashed potatoes. This is excellent for busy days and busy bees like myself. I don’t need to spend eternity in the kitchen. I just put everything in the slow cooker and let it cook for a few hours. Before I know it, it’s dinner time! This dish is a must-have and surely to keep.

Ingredients

2 pounds beef stew meat

2 (10.75 ounces) cans of cream of mushroom soup

1 (1 ounce) envelope dry onion soup mix

1 onion, minced

2 garlic clove (blank)s garlic cloves, minced

1 (8 ounces) package sliced cremini mushrooms

1 cup ginger ale

HOW TO MAKE SLOW COOKER BEEF TIPS

Step 1: In a slow cooker, add in the beef.

Step 2: Combine the cream of mushroom, garlic, onion, cremini mushrooms, ginger ale, and dry onion soup mix in a large mixing bowl until incorporated.

Step 3: Pour the mixture over the beef in the slow cooker.

Step 4: Set the setting to high and cook the beef for an hour, covered. Adjust to low and continue to cook for 5 hours more.

Step 5: When ready to serve, scoop the beef with sauce over mashed potatoes or rice. Enjoy!

Nutrition Facts:

Per Serving: 338.2 calories; protein 31.8g 64% DV; carbohydrates 18.4g 6% DV; fat 14.7g 23% DV; cholesterol 79.8mg 27% DV; sodium 1150.4mg 46% DV

WE’LL BE MAKING THESE SAVORY SLOW COOKER BEEF TIPS ALL FALL

Rebecca Prep: 10 mins | Cook: 6 hrs | Total: 6 hrs 10 mins | Servings: 6 | Yield: 6 servings The creamy sauce, the tender beef, so good it swept… Main Dish Recipes WE’LL BE MAKING THESE SAVORY SLOW COOKER BEEF TIPS ALL FALL European Print This

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

Nutrition facts: 338.2 calories 14.7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds beef stew meat
• 2 (10.75 ounces) cans of cream of mushroom soup
• 1 (1 ounce) envelope dry onion soup mix
• 1 onion, minced
• 2 garlic clove (blank)s garlic cloves, minced
• 1 (8 ounces) package sliced cremini mushrooms
• 1 cup ginger ale

Instructions

Step 1: In a slow cooker, add in the beef.

Step 2: Combine the cream of mushroom, garlic, onion, cremini mushrooms, ginger ale, and dry onion soup mix in a large mixing bowl until incorporated.

Step 3: Pour the mixture over the beef in the slow cooker.

Step 4: Set the setting to high and cook the beef for an hour, covered. Adjust to low and continue to cook for 5 hours more.

Step 5: When ready to serve, scoop the beef with sauce over mashed potatoes or rice. Enjoy!

Prep: 10 mins | Cook: 1 hr 30 mins | Total: 1 hr 40 mins | Servings: 2 | Yield: 2 servings

My go-to for when I have trouble feeding the kids healthy – baked butternut squash smothered in butter. A simple, super easy vegetable dish that never fails to impress even my pickiest eaters.

I was a bit hesitant at first because the kids don’t normally fall for presentation. Yet, this golden squash amused them. Every time I prepare this, they can’t wait to take the first bite! This recipe has become one of our regular rotation. I’m so glad I found this recipe, it makes my life so much easier and the kids happier and healthier. I worry no more because now they are eating healthy because of this buttery soft butternut squash.

Ingredients

1 butternut squash, halved lengthwise and seeded

water

1 tablespoon butter, divided

salt and ground black pepper to taste

HOW TO MAKE BAKED BUTTERNUT SQUASH

Step 1: Ready the oven by preheating it to 175 degrees C or 350 degrees F.

Step 2: In an upward position, arrange the squash in a 9 x 13-inch baking dish. Submerge them in water and place inside the preheated oven.

Step 3: Bake for about 1 1/2 hours or until the squash is fork-tender.

Step 4: Once done, remove the squash from the oven and peel with a fork.

Step 5: Before serving, brush the top with melted butter and season with salt and pepper. Enjoy!

Note:

The usual cooking time takes around 90 minutes if using a large squash. Cook according to the size and weight of the squash used.

Nutrition Facts:

Per Serving: 280.7 calories; protein 5.2g 10% DV; carbohydrates 59.7g 19% DV; fat 6.3g 10% DV; cholesterol 15.3mg 5% DV; sodium 64.9mg 3% DV

BAKED BUTTERNUT SQUASH

Rebecca Prep: 10 mins | Cook: 1 hr 30 mins | Total: 1 hr 40 mins | Servings: 2 | Yield: 2 servings My go-to for when I have trouble feeding… Main Dish Recipes BAKED BUTTERNUT SQUASH European Print This

Serves: 2 Prep Time: 10 mins Cooking Time: 1 hr 30 mins 1 hr 30 mins

Nutrition facts: 280.7 calories 6.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 butternut squash, halved lengthwise and seeded
• water
• 1 tablespoon butter, divided
• salt and ground black pepper to taste

Instructions

Step 1: Ready the oven by preheating it to 175 degrees C or 350 degrees F.

Step 2: In an upward position, arrange the squash in a 9 x 13-inch baking dish. Submerge them in water and place inside the preheated oven.

Step 3: Bake for about 1 1/2 hours or until the squash is fork-tender.

Step 4: Once done, remove the squash from the oven and peel with a fork.

Step 5: Before serving, brush the top with melted butter and season with salt and pepper. Enjoy!

Note:

The usual cooking time takes around 90 minutes if using a large squash. Cook according to the size and weight of the squash used.

Prep: 20 mins | Cook: 10 mins | Additional: 1 hour 5 mins | Total: 1-hour 35mins | Servings: 12 | Yield: 12 servings

This easy broccoli and bacon salad with cheddar cheese and sweet dressing surely is a crowd-pleaser. So good even your picky eaters will never turn their back. Perfect for picnics, potlucks, and get together. The healthy, fantastic side that your whole family will love and enjoy. Simple, not fussy, and always a huge hit!

Ingredients

1-pound bacon

1 head broccoli, or more to taste

1 red onion, chopped

1 cup golden raisins

1 (8 ounces) package shredded sharp Cheddar cheese

¾ cup mayonnaise

¼ cup white sugar

1 tablespoon white vinegar

HOW TO MAKE MARTIE’S BROCCOLI SALAD WITH BACON AND CHEESE

Step 1: Cook the bacon on a large skillet over medium-high heat for about 10 minutes until crispy.

Step 2: Place the cooked bacon on a paper towel-lined plate and allow to sit at room temperature for at least 5 minutes to cool.

Step 3: In a mixing bowl, transfer the bacon after crumbling them.

Step 4: In a large mixing bowl, place the broccoli that you cut in blossoms. Add the chopped onion followed by the Cheddar cheese, raisins, and crumbled bacon. Mix well.

Step 5: Mix the vinegar, mayonnaise, and sugar in a small mixing bowl until incorporated. Stir this in the broccoli and bacon mixture until everything is completely coated.

Step 6: Chill in the fridge for at least an hour before serving. Enjoy!

Notes:

In place of black raisins, use golden Thompson raisins instead if available.

Substitute mayonnaise with Miracle whip if desired.

Shred or cut into dices the Cheddar cheese.

Nutrition Facts:

Per Serving: 310.6 calories; protein 10.6g 21% DV; carbohydrates 18.4g 6% DV; fat 22.5g 35% DV; cholesterol 38.5mg 13% DV; sodium 491mg 20% DV

MARTIE’S BROCCOLI SALAD WITH BACON AND CHEESE

Rebecca Prep: 20 mins | Cook: 10 mins | Additional: 1 hour 5 mins | Total: 1-hour 35mins | Servings: 12 | Yield: 12 servings This easy broccoli and bacon salad… Main Dish Recipes MARTIE’S BROCCOLI SALAD WITH BACON AND CHEESE European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 1 hr 15 mins 1 hr 15 mins

Nutrition facts: 310.6 calories 22.5 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1-pound bacon
• 1 head broccoli, or more to taste
• 1 red onion, chopped
• 1 cup golden raisins
• 1 (8 ounces) package shredded sharp Cheddar cheese
• ¾ cup mayonnaise
• ¼ cup white sugar
• 1 tablespoon white vinegar

Instructions

Step 1: Cook the bacon on a large skillet over medium-high heat for about 10 minutes until crispy.

Step 2: Place the cooked bacon on a paper towel-lined plate and allow to sit at room temperature for at least 5 minutes to cool.

Step 3: In a mixing bowl, transfer the bacon after crumbling them.

Step 4: In a large mixing bowl, place the broccoli that you cut in blossoms. Add the chopped onion followed by the Cheddar cheese, raisins, and crumbled bacon. Mix well.

Step 5: Mix the vinegar, mayonnaise, and sugar in a small mixing bowl until incorporated. Stir this in the broccoli and bacon mixture until everything is completely coated.

Step 6: Chill in the fridge for at least an hour before serving. Enjoy!

Notes:

In place of black raisins, use golden Thompson raisins instead if available.

Substitute mayonnaise with Miracle whip if desired.

Shred or cut into dices the Cheddar cheese.

Prep: 20 mins | Cook: 10 mins | Additional: 2 hrs | Total: 2 hrs 30 mins | Servings: 12 | Yield: 12 servings

The tangy fresh tomato with the delightful flavours of crisp crumbled bacon is undeniably irresistible! BLT in a bowl, extraordinary and bold, everyone went nuts. A simple salad loaded with freshness and a gale of flavours in a mouthful. Fun, easy, and quick summer dish with a classic touch of a BLT. So freaking good even my picky eaters go back for a second!

Ingredients

2 cups elbow macaroni

1 ¼ cups mayonnaise

5 teaspoons white vinegar

1 ¼ cups diced celery

1 large tomato, diced

5 eaches green onions, finely chopped

½ cup shredded Cheddar cheese

¼ teaspoon salt

⅛ teaspoon ground black pepper

1 (16 ounces) package bacon

HOW TO MAKE BACON, LETTUCE, AND TOMATO MACARONI SALAD

Step 1: Bring to a boil a large pot with water and salt on high heat.

Step 2: Cook the elbow macaroni in the pot for about 8 minutes or until al dente. Drain the macaroni and rinse on cold water.

Step 3: In a large salad bowl, transfer the chilled macaroni.

Step 4: Add the vinegar, mayonnaise, tomato, Cheddar cheese, celery, green onions, salt, and pepper in the same bowl with the macaroni. Mix well until combined. Use plastic wrap to cover the bowl and set in the fridge to chill for at least 2 hours.

Step 5: Cook the bacon in a large skillet over medium-high heat for about 10 minutes or until toasted.

Step 6: Transfer the cooked bacon on a paper towel-lined plate to drain excess oil. Allow cooling at room temperature.

Step 7: Grab the macaroni and crumble the bacon over before serving. Enjoy!

Nutrition Facts:

Per Serving: 322.4 calories; protein 8.6g 17% DV; carbohydrates 15.5g 5% DV; fat 25.3g 39% DV; cholesterol 27.3mg 9% DV; sodium 507.5mg 20% DV

BACON, LETTUCE, AND TOMATO MACARONI SALAD

Rebecca Prep: 20 mins | Cook: 10 mins | Additional: 2 hrs | Total: 2 hrs 30 mins | Servings: 12 | Yield: 12 servings The tangy fresh tomato with the… Main Dish Recipes BACON, LETTUCE, AND TOMATO MACARONI SALAD European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 2 hrs 10 mins 2 hrs 10 mins

Nutrition facts: 322.4 calories 25.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups elbow macaroni
• 1 ¼ cups mayonnaise
• 5 teaspoons white vinegar
• 1 ¼ cups diced celery
• 1 large tomato, diced
• 5 eaches green onions, finely chopped
• ½ cup shredded Cheddar cheese
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 (16 ounces) package bacon

Instructions

Step 1: Bring to a boil a large pot with water and salt on high heat.

Step 2: Cook the elbow macaroni in the pot for about 8 minutes or until al dente. Drain the macaroni and rinse on cold water.

Step 3: In a large salad bowl, transfer the chilled macaroni.

Step 4: Add the vinegar, mayonnaise, tomato, Cheddar cheese, celery, green onions, salt, and pepper in the same bowl with the macaroni. Mix well until combined. Use plastic wrap to cover the bowl and set in the fridge to chill for at least 2 hours.

Step 5: Cook the bacon in a large skillet over medium-high heat for about 10 minutes or until toasted.

Step 6: Transfer the cooked bacon on a paper towel-lined plate to drain excess oil. Allow cooling at room temperature.

Step 7: Grab the macaroni and crumble the bacon over before serving. Enjoy!