General Recipes

Prep Time: 5 mins | Cook Time: 45 mins | Rest Time: 5 hrs | Total Time: 50 mins | Yield: 12 Servings

Nothing beats warm bread paired with coffee! This Instant Pot Olive Oil, Rosemary No Knead Bread is my go-to recipe! It is very simple and very easy to make! The Instant Pot made this recipe very hassle-free! Try it now and taste perfection yourself. Enjoy!

Ingredients:

1 ½ c lukewarm water you may need 1-2 tbsp extra to get a perfect shaggy dough

¼ c extra virgin olive oil

1 tsp of sugar

1 ¼ tsp salt

1 ¼ tsp active dry yeast

3 c bread flour

2 tbsp fresh rosemary, plus for garnishing

Directions:

In a large mixing bowl, add lukewarm water, yeast, and sugar. Stir and cover the bowl with plastic. Allow it to rise for at least 10 minutes.

In a separate mixing bowl, add rosemary, flour, and oil. Whisk until well incorporated. Pour in the yeast water gradually and whisk every addition until well mixed.

Line with parchment paper to the bottom of your Instant Pot and apply cooking spray to it.

Put the prepared dough into the Instant Pot.

Cover and seal the Instant Pot, then press the “Normal” setting and cook for about 4 hours.

Prepare the oven and preheat to 225 degrees C or 450 degrees F.

Put a 3.5-quart Dutch oven inside the preheating oven.

Sprinkle flour on parchment paper, then place the dough on it. Form the dough into a ball.

Sprinkle rosemary over the ball of dough, then wrap it with a towel. Let it rise for 30 minutes.

Remove the Dutch oven from the oven, then place the dough in it. Sprinkle flour over the dough.

Cut the dough 1/2-inch deep on top 3 times.

Cover the Dutch oven, then put it back inside the oven and bake for about 30 minutes.

Remove the cover and bake for 15 more minutes at 450 degrees F.

Remove from the oven and allow it to rest for a few minutes at room temperature. Slice into even servings.

Serve warm and enjoy!

Note:

Make sure to let the dough rise at room temperature before baking it.

Nutrition Facts:

Serving: 1slice | Calories: 155 kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Sodium: 244mg | Potassium: 35mg | Vitamin A: 10IU | Calcium: 7mg | Iron: 0.3mg

INSTANT POT OLIVE OIL ROSEMARY NO KNEAD BREAD

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Rest Time: 5 hrs | Total Time: 50 mins | Yield: 12 Servings Nothing beats warm bread paired with coffee! This Instant Pot Olive Oil, Rosemary No Knead Bread… General Recipes INSTANT POT OLIVE OIL ROSEMARY NO KNEAD BREAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 ½ c lukewarm water you may need 1-2 tbsp extra to get a perfect shaggy dough
• ¼ c extra virgin olive oil
• 1 tsp of sugar
• 1 ¼ tsp salt
• 1 ¼ tsp active dry yeast
• 3 c bread flour
• 2 tbsp fresh rosemary, plus for garnishing

Instructions

In a large mixing bowl, add lukewarm water, yeast, and sugar. Stir and cover the bowl with plastic. Allow it to rise for at least 10 minutes.

In a separate mixing bowl, add rosemary, flour, and oil. Whisk until well incorporated. Pour in the yeast water gradually and whisk every addition until well mixed.

Line with parchment paper to the bottom of your Instant Pot and apply cooking spray to it.

Put the prepared dough into the Instant Pot.

Cover and seal the Instant Pot, then press the “Normal” setting and cook for about 4 hours.

Prepare the oven and preheat to 225 degrees C or 450 degrees F.

Put a 3.5-quart Dutch oven inside the preheating oven.

Sprinkle flour on parchment paper, then place the dough on it. Form the dough into a ball.

Sprinkle rosemary over the ball of dough, then wrap it with a towel. Let it rise for 30 minutes.

Remove the Dutch oven from the oven, then place the dough in it. Sprinkle flour over the dough.

Cut the dough 1/2-inch deep on top 3 times.

Cover the Dutch oven, then put it back inside the oven and bake for about 30 minutes.

Remove the cover and bake for 15 more minutes at 450 degrees F.

Remove from the oven and allow it to rest for a few minutes at room temperature. Slice into even servings.

Serve warm and enjoy!

Notes

Make sure to let the dough rise at room temperature before baking it. Nutrition Facts: Serving: 1slice | Calories: 155 kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Sodium: 244mg | Potassium: 35mg | Vitamin A: 10IU | Calcium: 7mg | Iron: 0.3mg

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

Take that boring cauliflower to the next level with this spectacular recipe! This Crispy Cheddar Cauliflower will surely give you the satisfaction of a cheesy treat! This is the best way to introduce veggies to your kids as well! Vegetables don’t need to be plain tasting! Try this recipe now, and I promise you that you are going to love it!

Ingredients:

1/4 c freshly grated Parmesan

1 tbsp chopped fresh basil

1/3 c panko breadcrumbs

2 tbsp unsalted butter

One 8 oz. block of white Cheddar cheese, (cut into 1/2-inch logs (about 20 pieces))

1 head cauliflower (about 2 pounds), trimmed off the base

Kosher salt

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place a large pot with water on the stove and turn the heat to high. Add a bit of salt and allow the water to boil.

Add the trimmed cauliflower into the boiling water, then blanch for about 8 to 10 minutes or until soft.

Transfer the cauliflower onto a clean plate to cool.

Place a small skillet on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the breadcrumbs and 1/2 tsp salt, then toast for 3 minutes or until golden brown. Remove from the heat and allow it to cool.

Add basil and Parmesan cheese, then stir until well blended.

Make a small space between each cauliflower floret, then add cheddar cheese to it.

Top each cauliflower floret with the toasted breadcrumbs.

Add the Crispy Cheddar Cauliflower into a small baking dish.

Place it inside the preheated oven and bake for about 20 minutes or until they turn golden brown.

Remove from the oven.

Serve and enjoy!

Nutrition Facts:

Carbs 16 grams Protein 21 grams Fat 27 grams Saturated Fat 17 grams Cholesterol 79 milligrams Sodium 558 milligrams Fiber 5 grams Sugar 5 grams

CRISPY CHEDDAR CAULIFLOWER

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings Take that boring cauliflower to the next level with this spectacular recipe! This Crispy Cheddar Cauliflower will surely give… General Recipes CRISPY CHEDDAR CAULIFLOWER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 1/4 c freshly grated Parmesan
• 1 tbsp chopped fresh basil
• 1/3 c panko breadcrumbs
• 2 tbsp unsalted butter
• One 8 oz. block of white Cheddar cheese, (cut into 1/2-inch logs (about 20 pieces))
• 1 head cauliflower (about 2 pounds), trimmed off the base
• Kosher salt

Instructions

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place a large pot with water on the stove and turn the heat to high. Add a bit of salt and allow the water to boil.

Add the trimmed cauliflower into the boiling water, then blanch for about 8 to 10 minutes or until soft.

Transfer the cauliflower onto a clean plate to cool.

Place a small skillet on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the breadcrumbs and 1/2 tsp salt, then toast for 3 minutes or until golden brown. Remove from the heat and allow it to cool.

Add basil and Parmesan cheese, then stir until well blended.

Make a small space between each cauliflower floret, then add cheddar cheese to it.

Top each cauliflower floret with the toasted breadcrumbs.

Add the Crispy Cheddar Cauliflower into a small baking dish.

Place it inside the preheated oven and bake for about 20 minutes or until they turn golden brown.

Remove from the oven.

Serve and enjoy!

Notes

Nutrition Facts: Carbs 16 grams Protein 21 grams Fat 27 grams Saturated Fat 17 grams Cholesterol 79 milligrams Sodium 558 milligrams Fiber 5 grams Sugar 5 grams

Prep Time: 30 mins | Yield: 10 Servings

These insanely delicious treats never fail to make me smile every time! I learned about this recipe a couple of years ago, and I am still in love with it to this day! Now, allow me to share it with you as well! You have got to give this one a try! Just follow these easy steps, and you are good to go! Invite your friends over and surprise them with these heavenly treats! You don’t need to worry about leftovers because there won’t be any! Anyway, don’t skip on this recipe. It is worth all your time and effort, I’m telling you. Ready in just 30 minutes. Enjoy!

Ingredients:

2 c powdered sugar (320 g), sifted

8 tbsp butter, softened

2 c creamy peanut butter (480 g)

4 c milk chocolate chips (700 g), divided

Directions:

In a heat-proof bowl, add 1/2 of the chocolate chips. Place it inside the microwave and heat for 30 seconds a few times until melted completely.

Transfer the melted chocolate into a tart pan and spread it evenly.

Place the pan inside the fridge to chill for a couple of minutes.

In a mixing bowl, add softened butter, peanut butter, and powdered sugar. Stir everything until well blended.

Transfer the peanut butter mixture over the chocolate in the tart pan and spread it evenly.

Melt the rest of the chocolate in the microwave, then pour it on top of the peanut butter layer and spread it evenly.

Place the pan inside the fridge to chill for 1 hour or until ready for serving. Slice into even servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place it at room temperature. They can last up to 3 days or 3 months in the freezer.

Thaw first before serving again.

Nutrition Facts:

Calories: 878Kcl Fat: 57g Carbs: 80g Fiber: 5g Sugar: 65g Protein: 17g

GIANT REESE’S PEANUT BUTTER CUP PIE

Rebecca Prep Time: 30 mins | Yield: 10 Servings These insanely delicious treats never fail to make me smile every time! I learned about this recipe a couple of years ago, and I am… General Recipes GIANT REESE’S PEANUT BUTTER CUP PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

• 2 c powdered sugar (320 g), sifted
• 8 tbsp butter, softened
• 2 c creamy peanut butter (480 g)
• 4 c milk chocolate chips (700 g), divided

Instructions

In a heat-proof bowl, add 1/2 of the chocolate chips. Place it inside the microwave and heat for 30 seconds a few times until melted completely.

Transfer the melted chocolate into a tart pan and spread it evenly.

Place the pan inside the fridge to chill for a couple of minutes.

In a mixing bowl, add softened butter, peanut butter, and powdered sugar. Stir everything until well blended.

Transfer the peanut butter mixture over the chocolate in the tart pan and spread it evenly.

Melt the rest of the chocolate in the microwave, then pour it on top of the peanut butter layer and spread it evenly.

Place the pan inside the fridge to chill for 1 hour or until ready for serving. Slice into even servings.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then place it at room temperature. They can last up to 3 days or 3 months in the freezer. Thaw first before serving again. Nutrition Facts: Calories: 878Kcl Fat: 57g Carbs: 80g Fiber: 5g Sugar: 65g Protein: 17g

Prep Time: 3 mins | Cook Time: 12 mins | Total Time: 15 mins | Yield: 3 Servings

Cook rice or mashed potatoes because I happen to have the best things to go with them! These Boneless Pork Chops are so good that you would want to eat them pretty much all the time! Just follow these easy steps and you are good to go. Enjoy!

Ingredients:

2 tbsp unsalted butter, melted

15 ounces (430 g) centre-cut boneless pork chops (3 pork chops)

Ground black pepper

1 tsp chopped Italian parsley, for garnishing

1 tbsp vegetable oil

salt

3 cloves garlic, minced

Honey Sauce:

2 tbsp warm water

1/2 tsp apple cider vinegar

3 dashes of cayenne pepper

1/4 tsp salt

2 1/2 tbsp honey

Directions:

Sprinkle salt and ground black pepper over the pork chops, then rub each until well coated.

In a mixing bowl, add all the ingredients for the Honey Garlic Sauce. Stir everything until well blended.

Add a cast-iron skillet to the stove and turn the heat to high.

Add 1 tbsp of butter and vegetable oil, then stir until well blended. Allow it to become hot.

Add the pork chops into the hot skillet, then sear each side for about 3 to 4 minutes or until they turn brown.

Push the pork chops to one side of the skillet, then add butter in the middle and allow it to melt.

Add garlic and sauté for about a minute or until aromatic.

Turn the heat down to medium, then pour in the Honey Garlic Sauce. Scrape the bottom of the skillet to get the browned bits and stir everything until well blended. Simmer for a few minutes until the texture of the sauce becomes thick. Toss to coat the pork chops.

Remove from the heat, then garnish with freshly chopped parsley.

Serve and enjoy!

Nutrition Facts:

Amount Per Serving: Calories 348 | Total Fat17g | Saturated Fat10g | Cholesterol113mg | Sodium265mg | Carbohydrates15g | Sugar14g | Protein32g

BONELESS PORK CHOPS RECIPE

Rebecca Prep Time: 3 mins | Cook Time: 12 mins | Total Time: 15 mins | Yield: 3 Servings Cook rice or mashed potatoes because I happen to have the best things to go with them! These Boneless… General Recipes BONELESS PORK CHOPS RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp unsalted butter, melted
• 15 ounces (430 g) centre-cut boneless pork chops (3 pork chops)
• Ground black pepper
• 1 tsp chopped Italian parsley, for garnishing
• 1 tbsp vegetable oil
• salt
• 3 cloves garlic, minced
• Honey Sauce:
• 2 tbsp warm water
• 1/2 tsp apple cider vinegar
• 3 dashes of cayenne pepper
• 1/4 tsp salt
• 2 1/2 tbsp honey

Instructions

Sprinkle salt and ground black pepper over the pork chops, then rub each until well coated.

In a mixing bowl, add all the ingredients for the Honey Garlic Sauce. Stir everything until well blended.

Add a cast-iron skillet to the stove and turn the heat to high.

Add 1 tbsp of butter and vegetable oil, then stir until well blended. Allow it to become hot.

Add the pork chops into the hot skillet, then sear each side for about 3 to 4 minutes or until they turn brown.

Push the pork chops to one side of the skillet, then add butter in the middle and allow it to melt.

Add garlic and sauté for about a minute or until aromatic.

Turn the heat down to medium, then pour in the Honey Garlic Sauce. Scrape the bottom of the skillet to get the browned bits and stir everything until well blended. Simmer for a few minutes until the texture of the sauce becomes thick. Toss to coat the pork chops.

Remove from the heat, then garnish with freshly chopped parsley.

Serve and enjoy!

Notes

Nutrition Facts: Amount Per Serving: Calories 348 | Total Fat17g | Saturated Fat10g | Cholesterol113mg | Sodium265mg | Carbohydrates15g | Sugar14g | Protein32g

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 7 to 9 Servings

This Stuffed Mushroom Casserole is my new favorite! I am so glad that I gave this recipe a try because I never would have tasted perfection! Every bite is perfectly seasoned. Allow this casserole complete your dinner. I promise you that it is worth it!

Ingredients:

1 ½ tbsp butter, melted

1.5 lbs. of white mushrooms

6 oz. cream cheese

4 cloves of garlic, minced

¾ c bread crumbs

3 tbsp fresh parsley

½ c grated parmesan

½ c grated mozzarella

2 tbsp extra virgin olive oil

Salt and pepper to taste

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Place a large skillet on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the mushrooms into the hot skillet, then cook for about 7 to 9 minutes or until soft and dry. Season with salt and pepper to taste.

Add the garlic, then sauté for a minute or until aromatic.

Add the cubed cheese, then stir until well blended. Make sure to coat the mushrooms with it completely.

Remove the skillet from the stove, then add 1/4 cup of Parmesan cheese, mozzarella cheese, and 1/2 cup of panko. Stir everything until well blended.

Apply cooking spray to an 8×8-inch baking dish.

Transfer everything into the prepared baking dish and spread it evenly.

Add the rest of the cheese, panko, parsley, and melted butter into a mixing bowl. Stir until well blended.

Add the mixture on top of the mushrooms in the baking dish.

Place it inside the preheated oven and bake for about 25 to 30 minutes or until the top turns golden brown.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

STUFFED MUSHROOM CASSEROLE

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 7 to 9 Servings This Stuffed Mushroom Casserole is my new favorite! I am so glad that I gave this… General Recipes STUFFED MUSHROOM CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ tbsp butter, melted
• 1.5 lbs. of white mushrooms
• 6 oz. cream cheese
• 4 cloves of garlic, minced
• ¾ c bread crumbs
• 3 tbsp fresh parsley
• ½ c grated parmesan
• ½ c grated mozzarella
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Place a large skillet on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the mushrooms into the hot skillet, then cook for about 7 to 9 minutes or until soft and dry. Season with salt and pepper to taste.

Add the garlic, then sauté for a minute or until aromatic.

Add the cubed cheese, then stir until well blended. Make sure to coat the mushrooms with it completely.

Remove the skillet from the stove, then add 1/4 cup of Parmesan cheese, mozzarella cheese, and 1/2 cup of panko. Stir everything until well blended.

Apply cooking spray to an 8×8-inch baking dish.

Transfer everything into the prepared baking dish and spread it evenly.

Add the rest of the cheese, panko, parsley, and melted butter into a mixing bowl. Stir until well blended.

Add the mixture on top of the mushrooms in the baking dish.

Place it inside the preheated oven and bake for about 25 to 30 minutes or until the top turns golden brown.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Notes

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 7 to 9 Servings

Very flavorful chicken with veggies! This recipe is a must-try! If you want only the best for your family, then don’t skip this one. It will be the best decision you will ever make today, I’m telling you!

Ingredients:

¾ pound trimmed green beans

4 chicken breasts – bone-in with skin (this will be about 3 ¼ pounds of chicken)

8 small red potatoes – quartered (make sure you use small red potatoes)

2 lemons – 1 very thinly sliced and 1 juiced

1 teaspoon salt

½ teaspoon freshly ground black pepper

4 cloves garlic – minced

6 tablespoons olive oil – Divided (1 tablespoon and 5 tablespoons)

Directions:

Add lemon juice, salt, pepper, garlic, and 5 tablespoons of olive oil into a mixing bowl. Stir until well blended.

Put the chicken breasts into the bowl with the olive oil mixture, then toss until well coated.

Cover the bowl, then place it inside the fridge to marinate the chicken for 12 to 24 hours.

Remove the chicken from the bowl. Coat the veggies as well.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Drizzle 1 tablespoon of olive oil into a cast-iron skillet and swirl it around.

Add the lemon slices into the prepared skillet and arrange them in a single layer.

Add the veggies over the lemon slices and arrange them in a single layer as well. Place chicken over the veggies.

Pour the marinade on top of the chicken.

Cover the skillet, then place it inside the preheated oven and bake for about 30 minutes.

Remove the cover and roast for another 20 minutes or until done.

Transfer the chicken onto a clean plate. Bake the potatoes and beans for another 10 minutes.

Serve the chicken with the veggies. Enjoy!

Notes:

Feel free to use chicken thighs for this recipe instead of chicken breasts.

I highly suggest you marinate the chicken for a couple of hours for the best flavors!

GARLIC AND LEMON CHICKEN WITH GREEN BEANS AND RED POTATOES

Rebecca Very flavorful chicken with veggies! This recipe is a must-try! If you want only the best for your family, then don’t skip this one. It will be the best decision… General Recipes GARLIC AND LEMON CHICKEN WITH GREEN BEANS AND RED POTATOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• ¾ pound trimmed green beans
• 4 chicken breasts – bone-in with skin (this will be about 3 ¼ pounds of chicken)
• 8 small red potatoes – quartered (make sure you use small red potatoes)
• 2 lemons – 1 very thinly sliced and 1 juiced
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 cloves garlic – minced
• 6 tablespoons olive oil – Divided (1 tablespoon and 5 tablespoons)

Instructions

Add lemon juice, salt, pepper, garlic, and 5 tablespoons of olive oil into a mixing bowl. Stir until well blended.

Put the chicken breasts into the bowl with the olive oil mixture, then toss until well coated.

Cover the bowl, then place it inside the fridge to marinate the chicken for 12 to 24 hours.

Remove the chicken from the bowl. Coat the veggies as well.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Drizzle 1 tablespoon of olive oil into a cast-iron skillet and swirl it around.

Add the lemon slices into the prepared skillet and arrange them in a single layer.

Add the veggies over the lemon slices and arrange them in a single layer as well. Place chicken over the veggies.

Pour the marinade on top of the chicken.

Cover the skillet, then place it inside the preheated oven and bake for about 30 minutes.

Remove the cover and roast for another 20 minutes or until done.

Transfer the chicken onto a clean plate. Bake the potatoes and beans for another 10 minutes.

Serve the chicken with the veggies. Enjoy!

Notes

Feel free to use chicken thighs for this recipe instead of chicken breasts. I highly suggest you marinate the chicken for a couple of hours for the best flavors!

Yield: 3 Servings

All you need for this recipe are these simple ingredients and one pan! These One-Pan Chicken Fajita Bombs are so delicious that you would want to eat them pretty much all the time! Loaded with incredible flavors, these heavenly treats are a must-try! This recipe can yield up to 3 servings and is ready in no time. Enjoy!

Ingredients:

4 oz cream cheese (110 g)

3 boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon chili powder

1 onion, diced

1 yellow pepper, diced

½ cup shredded cheddar cheese (50 g)

1 green pepper, diced

4 oz pepper jack cheese (125 g), cubed

1 red pepper, diced

1 tablespoon cumin

salt, to taste

1 teaspoon garlic powder

pepper, to taste

TO SERVE:

guacamole

sour cream

salsa

Directions:

Place a pan on the stove and turn the heat to high.

Add olive oil and allow it to become hot.

Add the onion, bell peppers, salt, and pepper. Sauté for a few minutes until the onion is a bit caramelized. Remove the pan from the stove.

Add cream cheese, pepper jack cheese, and cheddar cheese into the hot pan with the sauteed veggies. Stir everything until well blended.

Sprinkle garlic powder, salt, cumin, and chili powder over the chicken. Rub each until well coated.

Horizontally slice each chicken in the middle to create a pocket.

Stuff each chicken with the fajita mixture.

In the same empty pan, add olive oil and allow it to become hot.

Add the stuffed chicken into the pan, then cook each side for 7 minutes or until the cheese has melted completely.

Transfer the Chicken Fajita Bombs onto a clean serving plate.

Serve right away with guacamole, salsa, and sour cream. Enjoy!

Nutrition Facts:

Calories 771 Fat 45g Carbs 23g Fiber 4g Sugar 10g Protein 65g

ONE-PAN CHICKEN FAJITA BOMBS

Rebecca Yield: 3 Servings All you need for this recipe are these simple ingredients and one pan! These One-Pan Chicken Fajita Bombs are so delicious that you would want to eat them… General Recipes ONE-PAN CHICKEN FAJITA BOMBS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 oz cream cheese (110 g)
• 3 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 onion, diced
• 1 yellow pepper, diced
• ½ cup shredded cheddar cheese (50 g)
• 1 green pepper, diced
• 4 oz pepper jack cheese (125 g), cubed
• 1 red pepper, diced
• 1 tablespoon cumin
• salt, to taste
• 1 teaspoon garlic powder
• pepper, to taste
• TO SERVE:
• guacamole
• sour cream
• salsa

Instructions

Place a pan on the stove and turn the heat to high.

Add olive oil and allow it to become hot.

Add the onion, bell peppers, salt, and pepper. Sauté for a few minutes until the onion is a bit caramelized. Remove the pan from the stove.

Add cream cheese, pepper jack cheese, and cheddar cheese into the hot pan with the sauteed veggies. Stir everything until well blended.

Sprinkle garlic powder, salt, cumin, and chili powder over the chicken. Rub each until well coated.

Horizontally slice each chicken in the middle to create a pocket.

Stuff each chicken with the fajita mixture.

In the same empty pan, add olive oil and allow it to become hot.

Add the stuffed chicken into the pan, then cook each side for 7 minutes or until the cheese has melted completely.

Transfer the Chicken Fajita Bombs onto a clean serving plate.

Serve right away with guacamole, salsa, and sour cream. Enjoy!

Notes

Nutrition Facts: Calories 771 Fat 45g Carbs 23g Fiber 4g Sugar 10g Protein 65g

Total Time: 1 hr | Yield: 6 to 8 Servings

Chicken and noodles smothered in a cheesy sauce, what’s not to like? This Monterey Chicken Spaghetti Bake will be the best dinner you will ever serve for your loved ones tonight! Total comfort food, you will crave this most of the time! Ready in just about an hour. Try this awesome recipe now. Enjoy!

Ingredients:

4 c cooked chicken, shredded

3 cloves garlic, minced

1 (16 ounces) package spaghetti, cooked and drained

1/4 c parmesan cheese, grated

1 (10.75 ounces) can of condensed cream of chicken soup

2 c Monterey jack cheese, divided

1 (8 ounces) container of sour cream

1 (6 ounces) package of fried onions, divided

1 (10 ounces) package of frozen spinach, thawed and drained

1 (8 ounces) package of cream cheese, room temperature

kosher salt, and freshly ground pepper, to taste

1 tsp onion powder

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9×13-inch baking dish.

Add cream cheese, sour cream, soup, onion powder, garlic powder, salt, and pepper into a large mixing bowl. Stir everything until well blended.

Add 1/2 of the fried onions, spinach, chicken, and 1 cup of Monterey Jack cheese into the bowl with the soup mixture. Stir everything until well incorporated.

Add the cooked noodles to the prepared baking dish.

Pour the mixture over the noodles, then toss until well coated.

Add the rest of the Monterey Jack cheese and Parmesan cheese over the noodles. Top everything with the rest of the onions.

Place the baking dish inside the preheated oven and bake for about 40 minutes or until the cheese turns golden brown.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve warm and enjoy!

MONTEREY CHICKEN SPAGHETTI BAKE: AN EASY AND DELICIOUS DINNER

Rebecca Total Time: 1 hr | Yield: 6 to 8 Servings Chicken and noodles smothered in a cheesy sauce, what’s not to like? This Monterey Chicken Spaghetti Bake will be the best dinner you… General Recipes MONTEREY CHICKEN SPAGHETTI BAKE: AN EASY AND DELICIOUS DINNER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• 4 c cooked chicken, shredded
• 3 cloves garlic, minced
• 1 (16 ounces) package spaghetti, cooked and drained
• 1/4 c parmesan cheese, grated
• 1 (10.75 ounces) can of condensed cream of chicken soup
• 2 c Monterey jack cheese, divided
• 1 (8 ounces) container of sour cream
• 1 (6 ounces) package of fried onions, divided
• 1 (10 ounces) package of frozen spinach, thawed and drained
• 1 (8 ounces) package of cream cheese, room temperature
• kosher salt, and freshly ground pepper, to taste
• 1 tsp onion powder

Instructions

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9×13-inch baking dish.

Add cream cheese, sour cream, soup, onion powder, garlic powder, salt, and pepper into a large mixing bowl. Stir everything until well blended.

Add 1/2 of the fried onions, spinach, chicken, and 1 cup of Monterey Jack cheese into the bowl with the soup mixture. Stir everything until well incorporated.

Add the cooked noodles to the prepared baking dish.

Pour the mixture over the noodles, then toss until well coated.

Add the rest of the Monterey Jack cheese and Parmesan cheese over the noodles. Top everything with the rest of the onions.

Place the baking dish inside the preheated oven and bake for about 40 minutes or until the cheese turns golden brown.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve warm and enjoy!

Notes

Total Time: 1 hr | Yield: 6 to 8 Servings

Total Time: 25 mins | Yield: 6 to 8 Servings

If you want a quick and easy lunch today, then you have got to give this recipe a try! This Italian Chop-Chop Salad is not only delicious, but also very easy to make! Who would have thought that salads could be perfect for lunch? With this amazing salad, you won’t be needing anything else! It already is a complete meal that will make you full the rest of the day. Ready in just 25 minutes, you are so in for a treat. Enjoy!

Ingredients:

Salad:

1 (8 ounces) package of marinated mini mozzarella balls

1 cucumber, thinly sliced

1 c white onion, thinly sliced into strips

2 hearts of romaine, shredded or roughly chopped

1 red bell pepper, seeds removed and sliced into strips

1/2 lb. provolone cheese, thinly sliced and cut into squares

1 c parmesan cheese, cubed

1/2 lb. pepperoni, diced into squares

1 c sliced banana peppers or pepperoncini peppers

1/2 lb. salami, sliced and cut into small squares

Dressing:

1 tbsp dried basil

1 tbsp garlic powder

1/2 c extra-virgin olive oil

1 c red wine vinegar

2 tsp kosher salt

2 tsp black pepper

2 tsp brown sugar, optional

Directions:

In a mixing bowl, add olive oil, garlic powder, red wine vinegar, brown sugar, salt, pepper, and basil. Stir until well blended. Set aside.

In another mixing bowl, add Parmesan cheese, salami, romaine, bell pepper, onion, cucumber, banana peppers, pepperoni, and mozzarella cheese. Stir everything until well blended.

Drizzle about 3/4 cup of the dressing on top of the salad, then toss everything until well coated.

Allow the salad to rest for about 20 minutes at room temperature.

Serve and enjoy!

Note:

I like to set aside 1/4 of the dressing so people could drizzle them on their serving!

ITALIAN CHOP-CHOP SALAD: THE PERFECT DISH FOR A QUICK LUNCH

Rebecca Total Time: 25 mins | Yield: 6 to 8 Servings If you want a quick and easy lunch today, then you have got to give this recipe a try! This Italian Chop-Chop… General Recipes ITALIAN CHOP-CHOP SALAD: THE PERFECT DISH FOR A QUICK LUNCH European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• Salad:
• 1 (8 ounces) package of marinated mini mozzarella balls
• 1 cucumber, thinly sliced
• 1 c white onion, thinly sliced into strips
• 2 hearts of romaine, shredded or roughly chopped
• 1 red bell pepper, seeds removed and sliced into strips
• 1/2 lb. provolone cheese, thinly sliced and cut into squares
• 1 c parmesan cheese, cubed
• 1/2 lb. pepperoni, diced into squares
• 1 c sliced banana peppers or pepperoncini peppers
• 1/2 lb. salami, sliced and cut into small squares
• Dressing:
• 1 tbsp dried basil
• 1 tbsp garlic powder
• 1/2 c extra-virgin olive oil
• 1 c red wine vinegar
• 2 tsp kosher salt
• 2 tsp black pepper
• 2 tsp brown sugar, optional

Instructions

In a mixing bowl, add olive oil, garlic powder, red wine vinegar, brown sugar, salt, pepper, and basil. Stir until well blended. Set aside.

In another mixing bowl, add Parmesan cheese, salami, romaine, bell pepper, onion, cucumber, banana peppers, pepperoni, and mozzarella cheese. Stir everything until well blended.

Drizzle about 3/4 cup of the dressing on top of the salad, then toss everything until well coated.

Allow the salad to rest for about 20 minutes at room temperature.

Serve and enjoy!

Notes

I like to set aside 1/4 of the dressing so people could drizzle them on their serving!

Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 6 Servings

This Crockpot Chicken and Gravy is total comfort food! The combination of all the ingredients is simply amazing! From the chicken to the delicious sauce, everything about this is well put! My family loves this that’s why I always make sure to have all the ingredients available every time they crave it! 5 hours of cooking time is so worth it! I always serve this with steamed rice and some veggies on the side to turn it into a complete meal! Don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

2 (0.87 ounces) envelopes of chicken gravy mix

3 to 4 boneless, skinless chicken breasts

Hot steamed rice

½ c water or chicken broth, optional

1 (10.75 ounces) can cream of chicken soup

Directions:

Lay the chicken breasts into your slow cooker, then sprinkle salt and pepper on top to season.

In a mixing bowl, add water, soup, and gravy mix. Stir everything until well blended.

Pour the mixture on top of the chicken pieces and make sure to cover them well.

Cover and seal the slow cooker, then cook the chicken for 4 to 6 hours on a low setting or until fork-tender.

Use a fork to shred the chicken into small cuts.

Serve right away over rice. Enjoy!

Notes:

Feel free to use chicken thighs or chicken breasts for this recipe instead of chicken tenderloins.

Feel free to use frozen chicken breasts for this recipe as well. You will need to add more time to cook them.

You can add frozen veggies for this as well.

Place any leftovers in an airtight container, then place them inside the fridge. Reheat in the microwave for a few minutes and serve!

CROCKPOT CHICKEN AND GRAVY

Rebecca Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 6 Servings This Crockpot Chicken and Gravy is total comfort food! The combination of all the ingredients is simply… General Recipes CROCKPOT CHICKEN AND GRAVY European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (0.87 ounces) envelopes of chicken gravy mix
• 3 to 4 boneless, skinless chicken breasts
• Hot steamed rice
• ½ c water or chicken broth, optional
• 1 (10.75 ounces) can cream of chicken soup

Instructions

Lay the chicken breasts into your slow cooker, then sprinkle salt and pepper on top to season.

In a mixing bowl, add water, soup, and gravy mix. Stir everything until well blended.

Pour the mixture on top of the chicken pieces and make sure to cover them well.

Cover and seal the slow cooker, then cook the chicken for 4 to 6 hours on a low setting or until fork-tender.

Use a fork to shred the chicken into small cuts.

Serve right away over rice. Enjoy!

Notes

Feel free to use chicken thighs or chicken breasts for this recipe instead of chicken tenderloins. Feel free to use frozen chicken breasts for this recipe as well. You will need to add more time to cook them. You can add frozen veggies for this as well. Place any leftovers in an airtight container, then place them inside the fridge. Reheat in the microwave for a few minutes and serve!