General Recipes

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings

All you need today is this One-Pot Chicken Stew! Experience the warmth of this delicious dish in the comfort of your home! Try this recipe now and prepare to fall in love. Enjoy!

Ingredients:

12 ounces baby white potatoes, quartered

6 garlic cloves, chopped

2 tablespoons all-purpose flour

1 1/2-pound chicken thighs, boneless, skinless, cut into 2-inch chunks

1 medium sweet onion, cut into 12 wedges

1/4 c fresh chopped parsley

3 medium carrots, sliced diagonally into 1/2-inch pieces

Kosher salt and freshly ground black pepper

1 dried bay leaf

5 c chicken stock, divided

1 tablespoon canola oil or avocado oil

Directions:

Sprinkle salt and pepper over the chicken thighs, then rub each until well coated.

Place a Dutch oven on the stove and turn the heat to high.

Add oil and allow it to become hot.

Add the chicken thighs, then cook for 5 minutes on all sides or until they turn brown.

Transfer the chicken thighs onto a clean plate.

In the same Dutch oven, add the onions and carrots. Sauté for about 5 minutes or until soft.

Add the garlic and sauté until aromatic.

Add 1/2 cup of chicken stock and stir until well blended. Make sure to scrape the bottom of the pot to get the browned bits.

Add 1/2 cup of broth and flour into a small mixing bowl. Whisk until well blended.

Add flour mixture into the chicken as well as the rest of the chicken broth. Stir until well blended.

Add the bay leaf, salt, and pepper. Stir until well blended.

Allow the mixture to boil, then turn the heat down to medium-low and simmer for about 25 minutes.

Add the potatoes and stir until just mixed.

Cook for another 20 minutes or until the potatoes are fork-tender.

Add parsley and stir until well mixed.

Remove the bay leaf and discard.

Serve immediately and enjoy!

Nutrition Facts:

Calories 486 | Total Fat 14.6g 19% | Cholesterol 168.8mg 56% | Sodium 679.7mg 30% | Total Carbohydrate 42.6g 15% | Sugars 12.1g | Protein 44.9g 90% | Vitamin A91% | Vitamin C 23%

ONE-POT CHICKEN STEW

sheryl Advertisements Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings All you need today is this One-Pot… General Recipes ONE-POT CHICKEN STEW American Print This

Serves: 4-6 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 486 calories 14.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 ounces baby white potatoes, quartered
• 6 garlic cloves, chopped
• 2 tablespoons all-purpose flour
• 1 1/2-pound chicken thighs, boneless, skinless, cut into 2-inch chunks
• 1 medium sweet onion, cut into 12 wedges
• 1/4 c fresh chopped parsley
• 3 medium carrots, sliced diagonally into 1/2-inch pieces
• Kosher salt and freshly ground black pepper
• 1 dried bay leaf
• 5 c chicken stock, divided
• 1 tablespoon canola oil or avocado oil

Instructions

Sprinkle salt and pepper over the chicken thighs, then rub each until well coated.

Place a Dutch oven on the stove and turn the heat to high.

Add oil and allow it to become hot.

Add the chicken thighs, then cook for 5 minutes on all sides or until they turn brown.

Transfer the chicken thighs onto a clean plate.

In the same Dutch oven, add the onions and carrots. Sauté for about 5 minutes or until soft.

Add the garlic and sauté until aromatic.

Add 1/2 cup of chicken stock and stir until well blended. Make sure to scrape the bottom of the pot to get the browned bits.

Add 1/2 cup of broth and flour into a small mixing bowl. Whisk until well blended.

Add flour mixture into the chicken as well as the rest of the chicken broth. Stir until well blended.

Add the bay leaf, salt, and pepper. Stir until well blended.

Allow the mixture to boil, then turn the heat down to medium-low and simmer for about 25 minutes.

Add the potatoes and stir until just mixed.

Cook for another 20 minutes or until the potatoes are fork-tender.

Add parsley and stir until well mixed.

Remove the bay leaf and discard.

Serve immediately and enjoy!

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 5 Servings

A big thanks to my good friend, Anya, for sharing this recipe with me. I never would have tasted perfection if it wasn’t for you! Oh, man, I am so excited to share this with you today! Try it now and prepare to fall in love. Enjoy!

Ingredients:

1/2 c avocado or olive oil

1 small red onion, diced into larger chunks

3 tbsp balsamic vinegar

1¼ pound boneless, skinless chicken breast, tenders or thighs (if large, cut in half)

1 teaspoon brown or Dijon mustard (optional)

2 c button mushrooms, halved or quartered if large

3 small heads of broccoli, chopped into pieces (about 4–5 cups)

1 c cherry or grape tomatoes

3–4 medium carrots, peeled and cut into skinny sticks

4 garlic cloves, minced

½ teaspoon sea salt

¼ teaspoon pepper

3 tablespoons fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)

Directions:

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

Line with parchment a baking sheet.

In a mixing bowl, add oil, mustard, balsamic vinegar, basil, salt, and pepper. Whisk until well blended.

In a large glass container, add the chicken and half of the balsamic sauce. Toss until well mixed.

Place it inside the fridge to marinate for at least 4 hours to overnight.

Prepare and slice the vegetables.

Add the veggies in the pan aside from the tomatoes.

Add the balsamic sauce and toss until well combined.

Add the chicken into the pan.

Place the pan inside the preheated oven and bake for about 10 minutes. Remove the veggies to prevent overcooking.

Bake the chicken for 10 more minutes or until done.

Serve and enjoy!

Nutrition Facts:

CALORIES: 393 | SUGAR: 7G | SODIUM: 325MG | FAT: 23G | CARBOHYDRATES: 13G | FIBER: 3G | PROTEIN: 29G

Sheet Pan Balsamic Chicken and Veggies

sheryl Advertisements Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 5 Servings A big thanks to my good friend, Anya, for sharing this… General Recipes Sheet Pan Balsamic Chicken and Veggies American Print This

Serves: 5 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 393 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c avocado or olive oil
• 1 small red onion, diced into larger chunks
• 3 tbsp balsamic vinegar
• 1¼ pound boneless, skinless chicken breast, tenders or thighs (if large, cut in half)
• 1 teaspoon brown or Dijon mustard (optional)
• 2 c button mushrooms, halved or quartered if large
• 3 small heads of broccoli, chopped into pieces (about 4–5 cups)
• 1 c cherry or grape tomatoes
• 3–4 medium carrots, peeled and cut into skinny sticks
• 4 garlic cloves, minced
• ½ teaspoon sea salt
• ¼ teaspoon pepper
• 3 tablespoons fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)

Instructions

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

Line with parchment a baking sheet.

In a mixing bowl, add oil, mustard, balsamic vinegar, basil, salt, and pepper. Whisk until well blended.

In a large glass container, add the chicken and half of the balsamic sauce. Toss until well mixed.

Place it inside the fridge to marinate for at least 4 hours to overnight.

Prepare and slice the vegetables.

Add the veggies in the pan aside from the tomatoes.

Add the balsamic sauce and toss until well combined.

Add the chicken into the pan.

Place the pan inside the preheated oven and bake for about 10 minutes. Remove the veggies to prevent overcooking.

Bake the chicken for 10 more minutes or until done.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings

This is my ultimate comfort food! With this very minimal set of ingredients, lunch or dinner will be awesome again! Surprise your loved ones with this awesome casserole! Feel free to tweak this recipe to your liking. Have a great one, friends, and I hope you all love and appreciate this recipe today. Enjoy!

Ingredients:

8 corn tortillas 6 inch

1 c shredded Mexican cheese blend

15 oz enchilada sauce 1 can

½ avocado chopped, optional topping

1 lb lean ground beef

½ c tomatoes chopped, optional topping

15 oz black beans rinsed and drained

Directions:

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

Apply cooking spray in a 9×11-inch baking pan.

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

Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the browned beef, 1/2 enchilada sauce, and 1/2 cheese into a large mixing bowl. Stir everything until well combined.

Arrange about 4 tortillas into the prepared baking dish. Make sure that they cover the entire bottom.

Add 1/2 of the beef mixture, 1/2 of the beans, and 1/4 cup of enchilada sauce over the tortillas and spread them evenly.

Repeat the process with the rest of the ingredients until everything is arranged in layers.

Top everything with the rest of the shredded cheese.

Cover the entire baking dish with aluminium foil.

Place it inside the preheated oven and bake for about 30 minutes or until done.

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

Serve and enjoy!

Nutrition Facts:

Calories: 397 kcal | Carbohydrates: 40 g | Protein: 30 g | Fat: 13 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 65 mg | Sodium: 812 mg | Potassium: 704 mg | Fiber: 11 g | Sugar: 6 g | Vitamin A: 729 IU | Vitamin C: 5 mg | Calcium: 180 mg | Iron: 4 mg

5 Ingredient Ground Beef Enchilada Casserole Recipe

sheryl Advertisements Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings This is my ultimate comfort food! With this very minimal set… General Recipes 5 Ingredient Ground Beef Enchilada Casserole Recipe American Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 397 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 corn tortillas 6 inch
• 1 c shredded Mexican cheese blend
• 15 oz enchilada sauce 1 can
• ½ avocado chopped, optional topping
• 1 lb lean ground beef
• ½ c tomatoes chopped, optional topping
• 15 oz black beans rinsed and drained

Instructions

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

Apply cooking spray in a 9×11-inch baking pan.

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

Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the browned beef, 1/2 enchilada sauce, and 1/2 cheese into a large mixing bowl. Stir everything until well combined.

Arrange about 4 tortillas into the prepared baking dish. Make sure that they cover the entire bottom.

Add 1/2 of the beef mixture, 1/2 of the beans, and 1/4 cup of enchilada sauce over the tortillas and spread them evenly.

Repeat the process with the rest of the ingredients until everything is arranged in layers.

Top everything with the rest of the shredded cheese.

Cover the entire baking dish with aluminium foil.

Place it inside the preheated oven and bake for about 30 minutes or until done.

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

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings

This Mexican Shredded Beef will surely light up your day! I am so excited to share this recipe with you today! With this very basic set of ingredients, you will surely have the best lunch or dinner today! Yes, you are more than welcome to add more ingredients if you prefer. I know that you can do a lot to take this very simple recipe to the next level. Have a blessed day, friends. Enjoy!

Ingredients:

1 tbsp oregano

1 tsp ground cumin

2 tsp cocoa powder (optional)

3 lbs beef roast (such as chuck, the eye of round, etc.)

1 tbsp ground chipotle chilis

1/4 c orange juice

2 tbsp ground ancho chilis

1 large onion, sliced

1/2 tsp cinnamon (optional)

1 tbsp lime juice

4 cloves garlic, chopped

2 tsp salt

1 tsp pepper

Directions:

In a mixing bowl, add oregano, ancho chilis, chipotle chilis, cinnamon, cocoa, oregano, salt, cumin, and pepper. Stir until well blended.

Season the beef with mixed seasonings. Rub it well until well coated.

Lay the meat into the slow cooker together with the rest of the ingredients.

Cover the slow cooker and cook for about 8 hours or until the meat is fork-tender.

Remove the beef and onions from the slow cooker.

Use two forks to shred the meat into small pieces.

Remove the fat and place it into a pan as well as the accumulated juice.

Place the pan on the stove and turn the heat to medium-high.

Simmer for a few minutes until the volume of the sauce reduces.

Remove from the heat, then add the shredded beef. Stir until well blended.

Serve right away and enjoy!

Nutrition Facts:

Calories 244 | Fat 14g (Saturated 5g, Trans 0) | Cholesterol 85mg | Sodium 321mg | Carbs 4g (Fiber 1g, Sugars 1g) | Protein 24g

Mexican Shredded Beef

sheryl Advertisements Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings This Mexican Shredded Beef will surely light up your… General Recipes Mexican Shredded Beef American Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 244 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp oregano
• 1 tsp ground cumin
• 2 tsp cocoa powder (optional)
• 3 lbs beef roast (such as chuck, the eye of round, etc.)
• 1 tbsp ground chipotle chilis
• 1/4 c orange juice
• 2 tbsp ground ancho chilis
• 1 large onion, sliced
• 1/2 tsp cinnamon (optional)
• 1 tbsp lime juice
• 4 cloves garlic, chopped
• 2 tsp salt
• 1 tsp pepper

Instructions

In a mixing bowl, add oregano, ancho chilis, chipotle chilis, cinnamon, cocoa, oregano, salt, cumin, and pepper. Stir until well blended.

Season the beef with mixed seasonings. Rub it well until well coated.

Lay the meat into the slow cooker together with the rest of the ingredients.

Cover the slow cooker and cook for about 8 hours or until the meat is fork-tender.

Remove the beef and onions from the slow cooker.

Use two forks to shred the meat into small pieces.

Remove the fat and place it into a pan as well as the accumulated juice.

Place the pan on the stove and turn the heat to medium-high.

Simmer for a few minutes until the volume of the sauce reduces.

Remove from the heat, then add the shredded beef. Stir until well blended.

Serve right away and enjoy!

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings

I will never forget the first time I tasted this delicious dish. It was at a friend’s party. It was like love and first bite! I immediately asked my friend for the recipe, and she was gracious enough to share it with me. Now, allow me to share it with you as well. How awesome is that? Here you go, friends! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, everyone, and I hope you are all well today! Don’t forget to share this recipe with your loved ones as well. Enjoy!

Ingredients:

4 ounces tomato paste

1 teaspoon ground cumin

1 tablespoon ground mild chilli powder

1 white onion diced

1/2 teaspoon salt

3 pounds beef chuck roast

1 c beef broth

Optional/Toppings

diced onions

cilantro

12 tortillas

cotija cheese

Directions:

Scatter the onions into a 6-quart crockpot.

Place the chuck roast on top of the onions.

In a mixing bowl, add tomato paste, seasonings, and beef broth. Stir until well blended.

Add the liquid mixture into the pot on top of the chuck roast.

Cover the pot and seal. Cook everything for about 4 hours on a high setting or 8 hours on a low setting.

Open the pot, then use two forks to shred the chuck roast into small pieces. Stir everything until well mixed.

Scatter the tortillas over as well as your favourite toppings.

Serve and enjoy!

Nutrition Facts:

Calories: 1000kcal

Mexican Shredded Beef Tacos for a Crowd

sheryl Advertisements Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings I will never forget the first time I tasted… General Recipes Mexican Shredded Beef Tacos for a Crowd American Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 1000 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 ounces tomato paste
• 1 teaspoon ground cumin
• 1 tablespoon ground mild chilli powder
• 1 white onion diced
• 1/2 teaspoon salt
• 3 pounds beef chuck roast
• 1 c beef broth
• Optional/Toppings
• diced onions
• cilantro
• 12 tortillas
• cotija cheese

Instructions

Scatter the onions into a 6-quart crockpot.

Place the chuck roast on top of the onions.

In a mixing bowl, add tomato paste, seasonings, and beef broth. Stir until well blended.

Add the liquid mixture into the pot on top of the chuck roast.

Cover the pot and seal. Cook everything for about 4 hours on a high setting or 8 hours on a low setting.

Open the pot, then use two forks to shred the chuck roast into small pieces. Stir everything until well mixed.

Scatter the tortillas over as well as your favourite toppings.

Serve and enjoy!

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

This Sheet Pan Greek Chicken will always have a special place in my heart. I got this from my aunt several years ago. Now, allow me to share it with you! Just follow these simple steps for they will guide you to perfection. Enjoy!

Ingredients:

1/4 c olive oil

1/2 c artichoke hearts

2 large chicken breasts, cut in half or 4 chicken thighs

1 red pepper cut into 2-inch pieces

1 red onion cut into eighths

2 c cherry tomatoes

1 lemon

1 yellow pepper cut into 2-inch pieces

2 cloves garlic crushed

1/4 c chopped feta (omit for Paleo/Whole30)

2/3 c kalamata olives

1 1/2 tablespoon balsamic vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

1/4 teaspoon salt

1/2 teaspoon pepper

Directions:

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

Scatter the artichoke hearts, red onion slices, lemon wedges, tomatoes, and pepper slices onto a baking sheet.

Add vinegar, olive oil, garlic, oregano, and paprika into a mixing bowl. Stir until well blended.

Add 1/3 of the sauce on top of the veggies and spread it evenly.

Season with salt and pepper, then toss until well coated.

Arrange the chicken over the veggies, then brush each with the sauce.

Place it inside the preheated oven and bake for about 25 minutes.

Remove from the oven, then add the olives, chopped basil, feta, and the rest of the sauce on top.

Bake for another 10 minutes or until done.

Remove from the oven, then garnish with freshly chopped basil.

Let it rest for a few minutes at room temperature to incorporate all the flavours.

Serve and enjoy!

Nutrition Facts:

Calories: 354kcalCarbohydrates: 17gProtein: 27gFat: 20gSodium: 884mgFiber: 5gSugar: 7g

Sheet Pan Greek Chicken

sheryl Advertisements Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings This Sheet Pan Greek Chicken will always have a special place… General Recipes Sheet Pan Greek Chicken American Print This

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

Nutrition facts: 354 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c olive oil
• 1/2 c artichoke hearts
• 2 large chicken breasts, cut in half or 4 chicken thighs
• 1 red pepper cut into 2-inch pieces
• 1 red onion cut into eighths
• 2 c cherry tomatoes
• 1 lemon
• 1 yellow pepper cut into 2-inch pieces
• 2 cloves garlic crushed
• 1/4 c chopped feta (omit for Paleo/Whole30)
• 2/3 c kalamata olives
• 1 1/2 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Instructions

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

Scatter the artichoke hearts, red onion slices, lemon wedges, tomatoes, and pepper slices onto a baking sheet.

Add vinegar, olive oil, garlic, oregano, and paprika into a mixing bowl. Stir until well blended.

Add 1/3 of the sauce on top of the veggies and spread it evenly.

Season with salt and pepper, then toss until well coated.

Arrange the chicken over the veggies, then brush each with the sauce.

Place it inside the preheated oven and bake for about 25 minutes.

Remove from the oven, then add the olives, chopped basil, feta, and the rest of the sauce on top.

Bake for another 10 minutes or until done.

Remove from the oven, then garnish with freshly chopped basil.

Let it rest for a few minutes at room temperature to incorporate all the flavours.

Serve and enjoy!

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

Delicious, easy, and spectacular! These three words best describe m experience with this dish! Oh, man, you have got to give this recipe a try! Enjoy the goodness in life with this one-of-a-kind dish!

Ingredients:

For The Chicken:

4 tbsp flour (all-purpose or tapioca)

1 tsp garlic powder

1 tsp salt

2 large boneless and skinless chicken breasts, halved horizontally to make 4

Juice of half a lemon

Cracked pepper

For The Sauce:

1 tsp cornstarch (corn flour) mixed with 1 tbsp of water

2 tbsp minced garlic (or 6-8 cloves garlic, minced)

1 tbsp butter

2 tsp oil

2/3 c light cooking cream

2-3 tbsp lemon juice (adjust to your tastes)

1 medium-sized brown onion

1¼ c chicken broth (stock)

Lemon slices or wedges, to serve

2 tbsp fresh parsley

2 tsp dried Italian mixed herbs

Directions:

Season with salt, garlic powder, and pepper on the chicken breasts. Rub each until well coated.

Squeeze lemon juice on top of each fillet.

Coat each chicken fillet with flour. Shake off any excess.

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

Add butter and oil, then allow them to become hot.

Add the chicken breasts and cook each side for 5 minutes or until golden brown.

Transfer the chicken onto a clean plate.

In the same skillet, add garlic and onion. Sauté until aromatic and translucent.

Turn the heat down to low, then add broth, salt, and pepper. Stir until well blended.

Add the cream and stir until well blended.

Allow the mixture to simmer for 5 minutes or until the texture becomes thick.

Add the lemon juice and stir until well blended. Simmer for about a minute.

Add the Italian herbs and stir until well blended.

Put the chicken breasts back to the skillet and spoon the sauce over.

Serve over rice, mixed veggies, or rice. Enjoy!

Nutrition Facts:

Calories: 228kcal | Carbohydrates: 14g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 951mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 15.8mg | Calcium: 60mg | Iron: 1.4mg

LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE

sheryl Advertisements Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings Delicious, easy, and spectacular! These three words best describe m experience… General Recipes LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE American Print This

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

Nutrition facts: 228 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For The Chicken:
• 4 tbsp flour (all-purpose or tapioca)
• 1 tsp garlic powder
• 1 tsp salt
• 2 large boneless and skinless chicken breasts, halved horizontally to make 4
• Juice of half a lemon
• Cracked pepper
• For The Sauce:
• 1 tsp cornstarch (corn flour) mixed with 1 tbsp of water
• 2 tbsp minced garlic (or 6-8 cloves garlic, minced)
• 1 tbsp butter
• 2 tsp oil
• 2/3 c light cooking cream
• 2-3 tbsp lemon juice (adjust to your tastes)
• 1 medium-sized brown onion
• 1¼ c chicken broth (stock)
• Lemon slices or wedges, to serve
• 2 tbsp fresh parsley
• 2 tsp dried Italian mixed herbs

Instructions

Season with salt, garlic powder, and pepper on the chicken breasts. Rub each until well coated.

Squeeze lemon juice on top of each fillet.

Coat each chicken fillet with flour. Shake off any excess.

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

Add butter and oil, then allow them to become hot.

Add the chicken breasts and cook each side for 5 minutes or until golden brown.

Transfer the chicken onto a clean plate.

In the same skillet, add garlic and onion. Sauté until aromatic and translucent.

Turn the heat down to low, then add broth, salt, and pepper. Stir until well blended.

Add the cream and stir until well blended.

Allow the mixture to simmer for 5 minutes or until the texture becomes thick.

Add the lemon juice and stir until well blended. Simmer for about a minute.

Add the Italian herbs and stir until well blended.

Put the chicken breasts back to the skillet and spoon the sauce over.

Serve over rice, mixed veggies, or rice. Enjoy!

Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 4 Servings

If you are looking for an easy and quick recipe to try today, then you have got to give this one a try! This Slow-Cooker Chicken Teriyaki is what will make your day complete! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Have the most wonderful day, friends, and I hope you are all well today. By the way, a big thanks to my very good friend, Andrew, for recommending this awesome recipe! Don’t forget to share this with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!

Ingredients:

1/2 c teriyaki sauce

3 garlic cloves, minced

1 lb. chicken breasts, boneless, skinless, diced

2 tbsp sesame seeds

1/3 c brown sugar

1 c chicken broth

Directions:

In a mixing bowl, add the brown sugar, teriyaki sauce, chicken broth, garlic, and sesame seeds. Stir until well blended.

Add the chicken into the bowl with the sauce, then toss until well coated.

Transfer everything into a crockpot.

Cover the pot and seal. Cook for about 4 hours on a low setting or until done.

Spoon the chicken and sauce over rice.

Serve and enjoy!

Note:

Garnish with your preferred herbs.

Serve this dish over rice, and you have yourself a meal to remember!

Slow-Cooker Chicken Teriyaki

sheryl Advertisements Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 4 Servings If you are looking for an easy and quick… General Recipes Slow-Cooker Chicken Teriyaki American Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c teriyaki sauce
• 3 garlic cloves, minced
• 1 lb. chicken breasts, boneless, skinless, diced
• 2 tbsp sesame seeds
• 1/3 c brown sugar
• 1 c chicken broth

Instructions

In a mixing bowl, add the brown sugar, teriyaki sauce, chicken broth, garlic, and sesame seeds. Stir until well blended.

Add the chicken into the bowl with the sauce, then toss until well coated.

Transfer everything into a crockpot.

Cover the pot and seal. Cook for about 4 hours on a low setting or until done.

Spoon the chicken and sauce over rice.

Serve and enjoy!

Notes

Garnish with your preferred herbs. Serve this dish over rice, and you have yourself a meal to remember!

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings

The sauce alone of this dish is more than enough for me! This Filet Mignon in Mushroom Wine Sauce is what you just might need today! Oh, man, you have got to give this a try if you want to taste perfection. Enjoy!

Ingredients:

4 6 ounces each filet mignon steaks (about 1 1/2″ thick)

4 medium garlic cloves minced

1/2 c heavy whipping cream

16 ounces baby Bella mushrooms thickly sliced

1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must

1 small or 1/2 medium yellow onion finely diced

4 tablespoons unsalted butter divided

Salt and Pepper to taste

1/2 c Barefoot Merlot

1 1/2 c low sodium beef broth

2 tablespoons olive oil divided

Directions:

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

Add 2 tablespoons of butter and allow it to melt.

Add oil and allow it to become hot.

Add the mushroom slices, then sauté until soft.

Add the onion, then sauté until translucent.

Add the garlic and fresh thyme, then sauté until aromatic. Season with salt and pepper to taste.

Transfer the sauteed ingredients onto a clean plate.

Use paper towels to wipe clean the pan.

Use paper towels again to pat dry the steaks, then season with salt and pepper.

In the same pan, add butter and oil. Allow them to melt and become hot.

Add the steaks and sear each side for 5 minutes or until brown.

Remove the steaks from the pan onto the plate with the mushroom mixture.

In the same pan, add 1/2 cup of Merlot and allow it to boil for at least 3 minutes. Scrape the bottom to get the browned bits.

Add 1 1/2 cups of broth, then allow it to boil for about 5 minutes.

Add 1/2 cup of cream. Stir and cook until thick.

Put the steaks and mushroom mixture back in the pan. Simmer for another 2 minutes. Season with salt and pepper.

Serve and enjoy!

Filet Mignon in Mushroom Wine Sauce

sheryl Advertisements Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings The sauce alone of this dish is more than enough for… General Recipes Filet Mignon in Mushroom Wine Sauce American Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 6 ounces each filet mignon steaks (about 1 1/2″ thick)
• 4 medium garlic cloves minced
• 1/2 c heavy whipping cream
• 16 ounces baby Bella mushrooms thickly sliced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
• 1 small or 1/2 medium yellow onion finely diced
• 4 tablespoons unsalted butter divided
• Salt and Pepper to taste
• 1/2 c Barefoot Merlot
• 1 1/2 c low sodium beef broth
• 2 tablespoons olive oil divided

Instructions

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

Add 2 tablespoons of butter and allow it to melt.

Add oil and allow it to become hot.

Add the mushroom slices, then sauté until soft.

Add the onion, then sauté until translucent.

Add the garlic and fresh thyme, then sauté until aromatic. Season with salt and pepper to taste.

Transfer the sauteed ingredients onto a clean plate.

Use paper towels to wipe clean the pan.

Use paper towels again to pat dry the steaks, then season with salt and pepper.

In the same pan, add butter and oil. Allow them to melt and become hot.

Add the steaks and sear each side for 5 minutes or until brown.

Remove the steaks from the pan onto the plate with the mushroom mixture.

In the same pan, add 1/2 cup of Merlot and allow it to boil for at least 3 minutes. Scrape the bottom to get the browned bits.

Add 1 1/2 cups of broth, then allow it to boil for about 5 minutes.

Add 1/2 cup of cream. Stir and cook until thick.

Put the steaks and mushroom mixture back in the pan. Simmer for another 2 minutes. Season with salt and pepper.

Serve and enjoy!

Total Time: 50 mins | Yield: 8 Servings

These Instant Pot Stuffed Shells with Meat Sauce will surely make your day extra special! What I love about this dish is its simplicity. With this very minimal set of ingredients, you will surely have the best lunch or dinner today! Have the most wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 Egg

8 ounces conchiglie pasta/ jumbo pasta shells

1-pound lean ground beef

1 tbsp Italian seasoning

24 ounces pasta sauce

1/2 c parmesan cheese

2 c water

15 ounces ricotta cheese

4 c mozzarella cheese, shredded, divided, (about 1pound)

1 tsp salt

1 tsp garlic powder

Directions:

Press the “Sauté” button on the Instant Pot.

Add the ground beef, salt, and seasonings. Stir and cook for a few minutes until crumbly and brown.

In a medium mixing bowl, add ricotta cheese, Parmesan cheese, egg, and 3 cups of Mozzarella cheese. Stir until well blended.

Move the mixture into a piping bag, then fill each pasta shell with it.

Drain the browned meat, then transfer it into a baking pan. Spread it evenly.

In the same pan, add 1/4 cup of water and scrape the bottom to get the brown bits.

Arrange the filled pasta shells on top of the browned meat.

Pour the water and sauce on top of the pasta, then spread it evenly.

Seal the pot and cook for about 8 minutes on a high setting.

Do a quick release, then open the pot.

Sprinkle a generous amount of mozzarella cheese over.

Close the pot and allow the cheese to melt for about 3 minutes.

Open and stir everything until well blended.

Serve hot and enjoy!

Nutrition Facts:

Serving: 1serving, Calories: 499kcal, Carbohydrates: 30g, Protein: 38g, Fat: 25g, Saturated Fat: 14g, Cholesterol: 131mg, Sodium: 1283mg, Potassium: 665mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1073IU, Vitamin C: 6mg, Calcium: 504mg, Iron: 3mg

INSTANT POT STUFFED SHELLS WITH MEAT SAUCE

sheryl Advertisements Total Time: 50 mins | Yield: 8 Servings These Instant Pot Stuffed Shells with Meat Sauce will surely make your day extra special! What I love about this dish… General Recipes INSTANT POT STUFFED SHELLS WITH MEAT SAUCE American Print This

Serves: 8

Nutrition facts: 499 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Egg
• 8 ounces conchiglie pasta/ jumbo pasta shells
• 1-pound lean ground beef
• 1 tbsp Italian seasoning
• 24 ounces pasta sauce
• 1/2 c parmesan cheese
• 2 c water
• 15 ounces ricotta cheese
• 4 c mozzarella cheese, shredded, divided, (about 1pound)
• 1 tsp salt
• 1 tsp garlic powder

Instructions

Press the “Sauté” button on the Instant Pot.

Add the ground beef, salt, and seasonings. Stir and cook for a few minutes until crumbly and brown.

In a medium mixing bowl, add ricotta cheese, Parmesan cheese, egg, and 3 cups of Mozzarella cheese. Stir until well blended.

Move the mixture into a piping bag, then fill each pasta shell with it.

Drain the browned meat, then transfer it into a baking pan. Spread it evenly.

In the same pan, add 1/4 cup of water and scrape the bottom to get the brown bits.

Arrange the filled pasta shells on top of the browned meat.

Pour the water and sauce on top of the pasta, then spread it evenly.

Seal the pot and cook for about 8 minutes on a high setting.

Do a quick release, then open the pot.

Sprinkle a generous amount of mozzarella cheese over.

Close the pot and allow the cheese to melt for about 3 minutes.

Open and stir everything until well blended.

Serve hot and enjoy!