General Recipes

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

Talk about a complete meal! With this Slow Cooker Taco Chicken and Rice, you will surely have the best meal today! You can serve this pretty much any time of the day! Five basic ingredients that will make your day extra special! Try this recipe now and I promise you that it will be worth it! Have a wonderful day, everyone. Enjoy!

Ingredients:

3 or 4 boneless skinless chicken breasts (2 lbs)

1 (1-ounces) packet taco seasoning

1 (10.75-ounces) can Cream of Chicken or Mushroom soup

1 (10-ounces) can of diced tomatoes and green chiles, undrained

1 (7.6-ounces) box Old El Paso Cheesy Mexican Rice

Directions:

Arrange the chicken breasts in the bottom of a slow cooker.

In a mixing bowl, add the cream of chicken, taco seasoning, and undrained tomatoes. Stir until well combined.

Pour the mixture on top of the chicken breasts.

Cover the slow cooker and cook for about 6 hours on a low setting or 3 hours on a high setting.

Open the slow cooker, then remove the chicken breasts.

Use two forks to shred the chicken breasts into small pieces.

Put the shredded chicken back to the slow cooker and stir until well combined.

Refer to the directions provided on the package of the rice on how to prepare it.

Add the cooked rice into the slow cooker and stir everything until well combined.

Serve and enjoy!

Notes:

Feel free to cook the rice before cooking the Taco Chicken.

Add more broth if the texture of the sauce becomes too thick.

Feel free to use your preferred cream of soup for this recipe.

You can also choose between healthy or low-fat soup.

You can also use low-sodium taco seasoning for this recipe.

Prep Time: 1 hr | Additional Time: 1 hr | Total Time: 2 hrs | Yield: 12 Servings

I love potato salad! This recipe I am sharing with you today is probably the best potato salad I have ever tried! These basic ingredients make the perfect salad. Oh, man, you have got to give this one a try! The creaminess of this is superb! From the potatoes to the bacon, everything about this is perfect! Feel free to add more to it if you wish. I know that you can do a lot to make this recipe even better. Have a blessed day, friends. Enjoy!

Ingredients:

2 lbs clean, scrubbed new red potatoes

6 Eggs

1 lb bacon

1 onion, finely chopped

1 stalk celery, finely chopped

2 c mayonnaise

salt and pepper to taste

Directions:

Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.

Add the potatoes and cook for 15 minutes or until fork-tender.

Drain the potatoes, then place them inside the fridge to cool.

Put the eggs into a saucepan with cold water. Make sure to submerge them.

Place the pan on the stove and turn the heat to medium and allow the water to boil.

Remove the pan from the heat, then cover it with a lid. Allow the eggs to sit for at least 10 minutes in the hot water.

Drain the eggs. Peel and slice them into small pieces.

Place a skillet on the stove and turn the heat to medium. Add the bacon and cook until crispy.

Remove the crispy bacon from the skillet and discard excess grease.

Slice the potatoes and put them into a large mixing bowl.

Add the bacon, eggs, celery, onion, mayonnaise, salt, and pepper. Stir until well combined.

Place it inside the fridge to chill for at least an hour.

Serve and enjoy!

Nutrition Facts:

Per Serving: 430 Calories | Protein 9.5g | Carbohydrates 16.2g | Fat 36.9g | Cholesterol 120.6mg | Sodium 535.8mg

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings

This will always be my ultimate comfort food! I learned this recipe when I was around 12 years old. My Aunt taught me this recipe and I’ve been cooking it ever since! For a spicy version, just simply add chilli powder at the end. I highly recommend you do it. You can thank me later! Anyway, I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! As awesome as this recipe already is, feel free to add more ingredients if you prefer. You can add sausage instead of bacon. Have a beautiful day, friends. Enjoy!

Ingredients:

6 slices bacon (chopped)

1 large onion (diced)

1 large head cabbage (cored and sliced)

1 1/2 teaspoons salt (or to taste)

1 teaspoon ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon paprika

Directions:

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

Add the bacon and cook until crispy. This usually takes about 10 minutes.

Remove the crispy bacon from the pot onto a clean plate lined with paper towels to drain any excess grease.

In the same pot with the bacon grease, add the garlic and onion. Saute until aromatic and caramelized. This will take you at least 10 minutes.

Add the cabbage slices and cook for another 10 minutes.

Sprinkle onion powder, garlic powder, paprika, salt, and pepper. Stir until well mixed.

Turn the heat down to low, then cover the pot with a lid.

Simmer everything for another 30 minutes.

Remove from the heat.

Crumble the bacon, then spread them over the cabbage.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 36 Servings

If you want the perfect snack for today, then you have got to give this recipe a try! These luscious cookies are simply the best! With this very minimal set of ingredients, you will surely have the best treats today! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! By the way, don’t forget to serve these with your favourite cup of coffee or glass of milk! Oh, man, you are so in for a treat! Have a great day, friends. Enjoy!

Ingredients:

1 ½ c all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1 c butter, softened

1 c SPLENDA® Sugar Blend

2 large Eggs

1 tbsp molasses

1 ½ tsp vanilla extract

3 c old-fashioned oatmeal, uncooked

1 c of raisins

Directions:

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

Add flour, cinnamon, and baking soda into a mixing bowl. Whisk until well mixed.

In another mixing bowl, add the Splenda sugar and butter. Beat until well mixed.

Add the molasses, eggs, and vanilla. Beat until well mixed.

Transfer the flour mixture into the egg mixture, then beat until well mixed.

Add the raisins and oats. Stir until well combined.

Apply cooking spray onto baking sheets.

Spoon the mixture and arrange them onto the prepared baking sheets. Make sure to leave a space between each cookie dough. You should get around 36 cookies.

Place them inside the preheated oven and bake for about 10 minutes or until they turn brown.

Remove from the oven and allow the cookies to cool completely at room temperature.

Serve warm and enjoy!

Nutrition Facts:

Calories: 136.4 | Protein: 2g 4% | Carbohydrates: 18g 6% | Dietary Fiber: 1g 4% | Sugars: 8.5g | Fat: 5.9g 9% | Saturated Fat: 3.4g 17% | Cholesterol: 23.9mg 8% | Vitamin A Iu: 171.3IU 3% | Niacin Equivalents: 0.9mg 7% | Vitamin C: 0.1mg | Folate: 13.4mcg 3% | Calcium: 11.4mg 1% | Iron: 0.7mg 4% | Magnesium: 13.8mg 5% | Potassium: 78.2mg 2% | Sodium: 76.4mg 3% | Thiamin: 0.1mg 10% | Calories From Fat: 53.1

Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Additional Time: 6 hrs 35 mins | Total Time: 8 hrs | Yield: 12 Servings

You have not tasted the best pudding if you haven’t tried this one yet! A very simple recipe that I am certain you can pull off! I promise you that this will be worth all your time and effort! Feel free to tweak this recipe to your liking. Make it your recipe and maybe I can learn a thing or two from you! Have a wonderful day, friends, and I hope you all love and appreciate this recipe today. Enjoy!

Ingredients:

½ gallon milk

1 c white sugar

1 c uncooked long-grain white rice

3 Eggs, lightly beaten

¼ c milk

¼ tsp salt

2 tsp vanilla extract

ground cinnamon to taste

Directions:

Place a large saucepan on the stove and turn the heat to medium-low.

Add the rice, 1/2 cup gallon milk, and sugar. Stir until just mixed.

Cover the pan and allow the mixture to simmer for about an hour. Make sure to stir from time to time.

Remove the pan from the stove and allow the mixture to sit for at least 10 minutes at room temperature.

Add eggs, 1/4 cup milk, vanilla, and salt into a mixing bowl. Stir until well blended.

Pour the mixture into the pan with the rice mixture, then stir everything until well mixed.

Put the pan back to the heat. Stir and cook for about 2 minutes.

Transfer everything into a 9×13-inch baking dish and spread it evenly.

Cover everything with plastic wrap. Fold the corners. Let it rest for a couple of minutes.

Remove the plastic cover, then sprinkle cinnamon on top.

Cover it again, then place it inside the fridge to chill for about 8 hours or overnight.

Serve and enjoy!

Nutrition Facts:

Calories: 227.9 | Protein: 8.3g 17% | Carbohydrates: 37.7g 12% | Dietary Fiber: 0.2g 1% | Sugars: 24.7g | Fat: 4.7g 7% | Saturated Fat: 2.5g 13% | Cholesterol: 59.8mg 20% | Vitamin A Iu: 376IU 8% | Niacin Equivalents: 2.5mg 19% | Vitamin B6: 0.1mg 8% | Vitamin C: 0.3mg 1% | Folate: 41mcg 10% | Calcium: 206.6mg 21% | Iron: 0.8mg 5% | Magnesium: 25.5mg 9% | Potassium: 284.4mg 8% | Sodium: 134.8mg 5% | Thiamin: 0.1mg 15% | Calories From Fat: 41.9

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings

This recipe has always been a part of my family since I was a little kid. I remember my Grandma used to make these delicious treats all the time! I learned how to cook this dish when I was around 10 years old. Since then, I’ve been making it all the time! With this very minimal set of ingredients, you will have the best meal today! If you want to add more to this recipe, you are more welcome to do so! As long as it will make you satisfied! It is important to enjoy the process as well as the outcome. Am I right? Okay, there you have it, friends. A very simple recipe for today. Have a good one. Enjoy!

Ingredients:

8 bone-in, skin-on chicken thighs (about 4 pounds)

2 tbsp olive oil

1 tbsp sesame oil

4 tbsp low sodium soy sauce

1 tbsp Worcestershire sauce

2 tbsp lemon juice (or lime juice)

5 tablespoons honey (or maple syrup)

6 cloves garlic (minced)

½ tsp black pepper (freshly ground)

2 tsp kosher salt (plus more to taste)

Directions:

Add the olive oil, sesame oil, soy sauce, Worcestershire sauce, lemon juice, soy, garlic, salt, and pepper into a large bowl. Stir until well mixed.

Add the chicken and stir until coated completely with the sauce.

Put the bowl inside the fridge and let the chicken marinate for at least an hour or overnight.

Preheat to oven to 450 degrees F.

Empty the bowl into a baling dish and spread it evenly.

Put it inside the oven and bake the chicken for half an hour.

Broil for three more minutes until brown.

Serve hot and enjoy!

Nutrition Facts:

Calories: 341kcal | Carbohydrates: 12g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 956mg | Potassium: 269mg | Fiber: 0g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 0.5mg | Calcium: 14mg | Iron: 1.1mg

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 4 Servings

Are you having steak today? Then, this is the best side dish to go with steak, I’m telling you! A very simple recipe that I am sure that you can pull off. In just about 50 minutes, you will surely have the perfect meal! I want everyone to have a taste of these roasted veggies! Don’t forget to share this recipe with your peers as well. Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Have a blessed day, friends, and I hope you are all well today. Enjoy!

Ingredients:

Potatoes

1 ½ lb potatoes

2 tbsp olive oil

⅓ tsp salt or to taste

½ tsp pepper

½ tbsp paprika

½ tbsp dried Italian herbs

Beans

1 lb green beans, trimmed and cut in half

½ tbsp olive oil

3 garlic cloves, minced

¼ tsp salt or to taste

Directions:

Peel and slice the potatoes into small pieces.

Add the sliced potatoes into a large mixing bowl.

Add the Italian herbs, olive oil, paprika, salt, and pepper. Toss everything until the potatoes are well coated.

Empty the bowl onto a baking sheet. Arrange then in a single layer.

Preheat the oven to 400 degrees F.

Put the baking sheet inside the oven and bake the potatoes for 15 minutes or until soft and tender.

Meanwhile, add garlic, salt, and olive oil into a medium bowl. Stir until well mixed.

Add the green beans and toss until well coated with the oil mixture.

Spread the beans over the potatoes.

Bake for another 25 minutes.

Serve immediately and enjoy!

Nutrition Facts:

Calories: 220kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 956mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1086IU | Vitamin C: 33mg | Calcium: 106mg | Iron: 7mg

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

Pork chops smothered in a delicious sauce are what you just might need today! For a spicy version, just simply add chilli powder. I highly recommend you try it! Serve these bad boys over rice and you have yourself a meal to remember! Don’t forget to spoon the delicious sauce on top. Have a beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

15 oz centre-cut boneless pork chops (3 pork chops)

salt

ground black pepper

1 tablespoon vegetable oil

2 tablespoon unsalted butter, melted

3 cloves garlic, minced

1 teaspoon chopped Italian parsley, for garnishing

HONEY SAUCE:

2 1/2 tablespoons honey

2 tablespoons warm water

1/4 teaspoon salt

1/2 teaspoon apple cider vinegar

3 dashes of cayenne pepper

Directions:

Season with salt and pepper on all sides of the pork chops.

Add all the ingredients for the Honey Garlic Sauce into a large mixing bowl. (Water, honey, apple cider vinegar, cayenne pepper, and salt. Whisk until well blended.)

Place a cast-iron skillet on the stove and turn the heat to medium.

Add oil and 1 tbsp of butter, then allow them to become hot.

Add the pork chops and cook each side for 5 minutes or until they turn brown.

Shove the pork chops on one side of the skillet, then add the remaining butter and allow it to melt.

Add the garlic and saute until aromatic.

Add the Honey Garlic Sauce and stir until well blended. Make sure that the sauce becomes thick.

Spoon the delicious sauce over the pork chops.

Remove the pork chops from the skillet onto a serving plate.

Sprinkle parsley on top.

Serve hot and enjoy!

Nutrition Facts:

Serving Size: 3 people, Amount Per Serving: Calories 348 | Total Fat 17g | Saturated Fat 10g | Cholesterol 113mg | Sodium 265mg | Carbohydrates 15g | Sugar 14g | Protein32g

Oh, my! A big thanks to my best friend, Evelyn! I am so glad that I gave this recipe a try because I never would have tasted perfection! Invite your friends over and surprise them with these fries and wedges! Movie night is not complete without these heavenly treats! Serve them with your favourite dip and you have yourself a meal to remember! I have listed all the ingredients and directions so all you have 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 to it. Have a great day, friends. Enjoy!

Ingredients:

(2) large baking potatoes, cut into strips just like regular fries.

1 tablespoon grated parmesan cheese from shaker

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon black pepper

1 tablespoon olive oil

Directions:

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

Slice the potatoes into small pieces, then place them into a large bowl with cold water. Soak them for about 30 minutes.

Remove the potato slices from the cold water, then use paper towels to pat them dry.

Place the potato slices inside a plastic container.

Add all the dry ingredients and toss until the potato slices are well coated.

Drizzle olive oil on top and toss again until well coated.

Transfer the potato slices onto a baking sheet and arrange them in a single layer.

Place the potato slices inside the preheated oven and bake for about 30 minutes or until they turn golden brown.

Remove from the oven and let them rest for a few minutes at room temperature.

Serve and enjoy!

Note:

To Make Potato Wedges:

Slice the potatoes into wedges. The same process applies when baking them.

Yield: 24 Servings

This spectacular cake is not only yummy but it is also very easy to make! In less than an hour, you will surely enjoy this Peach Cake with Cinnamon and Pecans! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to tweak this recipe to your liking. Make sure to read the notes at the bottom of this page for some tips. Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Have a beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

(3) Egg, beaten

(1 ¾) c white sugar

1 c of vegetable oil

2 c all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon baking soda

2 c of fresh peaches – (peeled, pitted, and sliced)

½ c chopped pecans

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Apply cooking spray and sprinkle flour in a 9×13-inch baking pan.

In a mixing bowl, add eggs, flour, peaches, baking soda, pecans, oil, salt, and flour. Mix with your hands until well combined.

Transfer the batter into the prepared baking pan and spread it evenly.

Place it inside the preheated oven and bake for about 50 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool completely at room temperature.

Serve and enjoy!

Notes:

Feel free to used canned peaches for this recipe instead of fresh ones.

Serve every slice of this delicious cake with vanilla ice cream on top.

Nutrition Facts:

Per Serving: 202.9 Calories | 23.3mg Cholesterol | 158.7mg Sodium | 2.1g Protein | 23.6g Carbohydrates.