General Recipes

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Pieces

This dish is just too perfect! I am having a pass from greasy dishes that is why I am so glad that I found this recipe online. Oh, man, if you want a vegan dish, this will be the best one to try! Feel free to add more ingredients if you want. Have a wonderful day, friends. Enjoy!

Ingredients:

1 medium cabbage

4 tbsp. plant-based or regular butter I used Country Crock® Plant Butter

1 tsp. salt to taste

2 tsp. taco seasoning

1 1/2 tbsp. garlic powder

Directions:

Step 1: Remove the outer leaves of the cabbage.

Step 2: Slice the cabbage into 1-inch thick cuts.

Step 3: Spread the melted butter over the sliced cabbage and sprinkle taco spice, garlic powder, and salt.

Step 4: Line with parchment paper a large baking sheet.

Step 5: Place the cabbage rounds onto the prepared baking sheet with the seasoned part side down.

Step 6: Spread the rest of the butter over the cabbage rounds and season it again with the spices.

Step 7: Place the baking sheet inside the oven and bake at 450 degrees F for 20 minutes.

Step 8: Flip them gently and bake for another 20 minutes or until done.

Step 9: Remove from the oven and allow it to cool at room temperature.

Step 10: Serve and enjoy!

Notes:

You can use other spices such as paprika, zaatar, dried Italian herbs, or whichever you prefer instead of Taco seasoning.

Nutrition Facts:

Calories: 97kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 481mg | Potassium: 301mg | Fiber: 4g | Sugar: 5g | Vitamin A: 302IU | Vitamin C: 56mg | Calcium: 63mg | Iron: 1mg

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

A full-packed meal that will surely satisfy your cravings today! Give it a try and enjoy!

Ingredients:

1 pound chicken tenders

Salt and pepper

1/2 tsp garlic powder

2 tbsp olive oil

1/2 c butter (1 stick)

2 tbsp minced garlic

1/4 tsp red pepper flakes

1 tsp salt divided

1/2 c dry white wine (such as Pinot Grigio)

1 1/2 c white rice (uncooked)

3 c chicken broth

1/2 c Parmesan cheese (grated or shredded)

Directions:

Step 1: Season the chicken with garlic powder, salt, and pepper.

Step 2: Place a large skillet on the stove and turn the heat to medium.

Step 3: Add in the olive oil and allow it to become hot.

Step 4: Add in the chicken and sear until brown.

Step 5: Remove the chicken from the skillet. Set aside.

Step 6: In the same skillet, add in the butter, pepper flakes, garlic, and ½ teaspoon of salt. Saute for 2 to 3 minutes or until the garlic is fragrant.

Step 7: Adjust the heat to medium-high and pour in the white wine. Stir and cook for 5 minutes or until done.

Step 8: Reserve about 3 tablespoons of the sauce for later use.

Step 9: Add the rice into the skillet and the rest of the butter sauce. Stir until well combined.

Step 10: Add in ½ teaspoon of salt and the chicken broth.

Step 11: Allow the mixture to boil, and then turn the heat down to medium-low.

Step 12: Cover and allow it to simmer for 20 minutes or until the rice is soft. Make sure to stir gradually while cooking.

Step 13: Sprinkle a generous amount of cheese on top of the rice.

Step 14: Arrange chicken over the cheese.

Step 15: Remove the skillet from the heat and cover it. Let it sit for at least 5 minutes at room temperature.

Step 16: Remove the cover and drizzle the 3 tablespoons of sauce on top of the chicken tenders.

Step 17: Sprinkle parsley on top of each serving.

Step 18: Serve and enjoy!

Nutrition Facts:

Calories: 737kcal | Carbohydrates: 59g | Protein: 34g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 142mg | Sodium: 1768mg | Potassium: 689mg | Vitamin A: 880IU | Vitamin C: 14.9mg | Calcium: 200mg | Iron: 1.6mg

Ready In: 10 mins

Juicy and tender steak bites combined with Cajun butter is what you need to eat today! In about 10 minutes, you will have the best meal ever! I always serve these bites over rice. Oh, man, they taste extremely delicious with rice. Feel free to add more ingredients if you want. For example, try adding more chilli powder if you want an extra kick. Have a wonderful day, friends. Enjoy!

Ingredients:

For the Cajun Seasoning:

1 tbsp mild paprika

1 1/2 tsp salt

1 1/2 tsp garlic powder

1 tsp onion powder

1 tsp chilli powder, add more if you like heat

3/4 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp brown sugar KETO: use a brown sugar substitute

1/2-3/4 tsp cayenne pepper

1/4 tsp cracked black pepper to taste

For the Steak:

23 ounces (650 grams) steak, cut into 2-inch cubes (Sirloin, Rump,

New York Strip, Porterhouse or Ribeye)

1-2 tbsp canola oil, divided

1/4 c butter

4 cloves garlic finely chopped

Directions:

Step 1: In a shallow bowl, add in all the ingredients for the Cajun seasoning. Stir until well combined.

Step 2: Add in the steak bites and toss until everything is coated well with the seasoning.

Step 3: Place a skillet on the stove and turn the heat to medium-high.

Step 4: Add in 2 teaspoons of oil and allow it to become hot.

Step 5: Add in the steak bites and sear for 2 to 3 minutes on each side or until the edges are brown and crispy. Make sure to add them in batches and do overcrowd.

Step 6: Place the steak bites on a clean plate and set aside.

Step 7: Turn the heat down to medium and add in butter, then allow it to melt.

Step 8: Add in the chopped garlic and sauté for 30 seconds or until aromatic. Make sure to scrape the bottom of the skillet to get the brown bits.

Step 9: Remove from the heat and put the steak bites back into the skillet.

Step 10: Toss until everything is well coated with the garlic butter.

Step 11: Serve immediately. Enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 2 Subs

You will surely love these subs! Each bite is divine. The creamy sauce is just too perfect to go with the chicken and cheese! Oh, man, you are so in for a treat!

Ingredients:

White BBQ Sauce:

1/2 c mayo

2 tablespoons white vinegar

1/2 tablespoon fresh cracked white pepper

1/2 tablespoon Creole mustard

1/2 teaspoon salt

2 tablespoons sugar

2 large garlic cloves pressed

2 teaspoons horseradish

1 tablespoon lemon juice

1/2 teaspoon paprika

Sandwich:

6-8 chicken tenders

2 tablespoons vegetable oil for cooking

Salt and pepper

2 large shallots sliced

1 1/2 c shredded Monterrey Jack cheese

2 French bread subs

About 1/2 c white BBQ sauce more for dipping or drizzling

Directions:

Step 1: In a large mixing bowl, add in all the ingredients for the white BBQ sauce and stir until well combined. Place it inside the fridge to chill.

Step 2: Place a saucepan on the stove and turn the heat to medium.

Step 3: Add in the chicken and season with salt and pepper to taste.

Step 4: Add in the shallots and cook until done.

Step 5: Remove from the heat and allow the chicken to cool at room temperature.

Step 6: Chop the cooled chicken and place them in a mixing bowl.

Step 7: Add in the white BBQ sauce, cooked onions, and cheese into the bowl with the chicken. Stir until well mixed.

Step 8: Cut the bread in the middle and stuff each with the chicken mixture.

Step 9: Sprinkle a generous amount of cheese on top of the subs.

Step 10: Arrange the subs on the baking sheet and place it inside the broiler until the cheese has melted completely.

Step 11: Remove from the broiler and drizzle more white BBQ sauce on top of each sub.

Step 12: Serve immediately. Enjoy!

Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 4 Servings

A big thanks to my dear friend, Alex, for this incredible recipe! I am so glad that I decided to give it a try because I never would have tasted the best dish of potatoes. 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! What I love the most about this recipe is the convenience. All you need to do is to let the slow cooker do its magic and wait. How awesome is that? Anyway, I hope you all love it. Enjoy!

Ingredients:

3 lbs baby Dutch yellow potatoes

1/4 c olive oil

1 packet (1 oz) dry Ranch seasoning mix

4 cloves garlic, peeled and minced

1 tbsp dried Parsley

Salt and pepper to taste

2 tbsp grated Parmesan cheese

Directions:

Step 1: Pat dry the washed potatoes and cut them in halves.

Step 2: In a large mixing bowl, add in the sliced potatoes, Ranch seasoning mix, olive oil, dried parsley, garlic, salt, and pepper. Toss until well combined.

Step 3: Apply non-stick cooking spray in a crockpot.

Step 4: Arrange the potatoes into the crockpot and cover.

Step 5: Place it on the stove and cook for 4 to 6 hours on low heat or 3 to 5 hours on high heat.

Step 6: Partially uncover and 50 minutes before cooking time ends.

Step 7: Sprinkle a generous amount of Parmesan cheese and dried parsley on top.

Step 8: Serve hot and enjoy!

Nutrition Facts:

Calories: 353kcal | Carbohydrates: 47g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 606mg | Potassium: 1430mg | Fiber: 8g | Vitamin A: 20IU | Vitamin C: 40.3mg | Calcium: 141mg | Iron: 11.3mg

Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 6 Servings

This Pie has always been my comfort food! I love it so much that I make it pretty much all the time. If you want to feel good, I highly recommend this recipe. Have a great day, friends. Enjoy!

Ingredients:

1 tbsp oil

1 lb ground beef

1 clove garlic chopped

2 onions finely chopped

2 medium carrots finely diced

2 sticks celery finely diced

1/2 tsp salt

1/4 tsp ground paprika ground black pepper to taste

2 tbsp white flour

2 tbsp tomato paste

1/3 c red wine OR more broth if avoiding alcohol

1 c beef broth

1 c frozen peas

1 tbsp finely chopped parsley

1/2 tsp finely chopped thyme

1 tsp finely chopped rosemary

4 c mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)

1/2 c shredded cheddar cheese

Directions:

Step 1: Place a large skillet on the stove and turn the heat to medium.

Step 2: Add in the oil and allow it to become hot.

Step 3: Add in the ground meat and cook until brown.

Step 4: Add in the chopped veggies and cook until translucent.

Step 5: Season with paprika, flour, salt, and pepper. Stir and cook for about 2 minutes or until well combined.

Step 6: Add in the tomato paste and stir until well blended.

Step 7: Add in the red wine/beef broth and stir making sure to scrape the brown bits on the bottom.

Step 8: Add in the broth, peas, and herbs. Stir and simmer for about 5 minutes or until done.

Step 9: Remove from the heat and allow it to cool at room temperature.

Step 10: Transfer the mixture into a 7×11-inch baking dish.

Step 11: Meanwhile, add in 4 cups of mash in a casserole dish followed by 1.5 pounds of peeled potatoes.

Step 12: Place it inside the oven and bake at 200 degrees C.

Step 13: Remove from the oven spread the mashed potatoes over the filling. Make sure not to stir.

Step 14: Use a fork to run a crisscross on the edges.

Step 15: Sprinkle a generous amount of cheese on top.

Step 16: Place it inside the oven and bake for 20 minutes at 200 degrees C or until golden brown.

Step 17: Remove from the oven and allow it to cool at room temperature.

Step 18: Serve and enjoy!

Notes:

You can use ground beef or ground lamb for this recipe.

You can prepare this a day before. Just assemble the pie and cover, then place it inside the fridge. It can last up to 3 days.

Bake at 200 degrees C for 30 minutes or until the top becomes bubbly and golden.

Nutrition Facts:

Serving: 1serving | Calories: 377kcal | Carbohydrates: 45g | Protein: 24g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 562mg | Fiber: 5g | Sugar: 6g

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 8 Servings

This Chili will surely warm your stomach and soul! I always call it “food for the soul” because every time I eat it, there is this feeling of relief and happiness. Feel free to add more ingredients to this simple recipe if you want. Enjoy!

Ingredients:

2 lbs lean ground beef

1 onion diced

1 jalapeno seeded and finely diced

4 cloves garlic minced

2 ½ tbsp chilli powder divided (or to taste)

1 tsp cumin

1 green bell pepper seeded and diced

14 ½ oz crushed tomatoes canned

19 oz kidney beans canned, drained & rinsed

14 ½ oz diced tomatoes with juice

1 ½ c beef broth

1 c beer

1 tbsp tomato paste

1 tbsp brown sugar optional

Salt and pepper to taste

Directions:

Step 1: In a medium mixing bowl, add in the ground beef and 1 ½ tablespoon of chilli powder. Stir until well combined.

Step 2: Place a large pot on the stove and turn the heat to medium.

Step 3: Add in the ground beef, jalapeno, garlic, and onion. Cook until the beef is brown and the other ingredients are aromatic and translucent.

Step 4: Discard any excess grease.

Step 5: Add in the rest of the ingredients and allow the mixture to boil.

Step 6: Turn the heat down to low and simmer for 45 to 60 minutes or until thick.

Step 7: Remove from the heat and garnish with green onions, cheddar cheese, cilantro, and other toppings.

Step 8: Serve and enjoy!

Notes:

Serving size: 1 1/2 cups

You can use extra broth in exchange for beer.

You can use any kind of ground meat.

Try topping the chilli with red/green onion, cheese, sour cream, cilantro, lime wedges, tortilla chips, and avocado.

Nutrition Facts:

Calories: 395, Carbohydrates: 27g, Protein: 29g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 77mg, Sodium: 283mg, Potassium: 1066mg, Fiber: 7g, Sugar: 6g, Vitamin A: 870IU, Vitamin C: 26.2mg, Calcium: 86mg, Iron: 6.2mg

Prep Time: 5 mins | Cook Time: 18 – 21 mins | Yield: 4 Servings

Garlic Chicken is amazing but try adding lemon to it. Oh, man, it is just perfect! The combination of the garlic and lemon made this recipe delicious! Serve it over rice and you have yourself a meal to remember. Enjoy!

Ingredients:

4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness

1/2 tsp kosher salt, plus more for seasoning

1/4 tsp freshly ground black pepper, plus more for seasoning

1 tbsp olive oil

3 tbsp unsalted butter

1 small shallot, finely chopped

4 cloves garlic, minced

2 tbsp all-purpose flour

1 c half-and-half or whole milk

1/2 c low-sodium chicken broth

Juice of 1 medium lemon (about 3 tbsp)

2 tbsp chopped fresh parsley leaves

1 small lemon, thinly sliced

Directions:

Step 1: Pat dry the chicken using paper towels.

Step 2: Season the chicken with salt and pepper.

Step 3: Place a 10-inch skillet on the stove and turn the heat to medium-high.

Step 4: Add in the oil and allow it to become hot.

Step 5: Add in the chicken in batches and sear for 6 to 7 minutes on both sides or until brown.

Step 6: Place the seared chicken on a clean plate and set aside.

Step 7: Turn the heat down to medium and in the butter, and then allow it to melt.

Step 8: Add in the garlic, shallot, salt, and pepper. Stir for a minute until translucent and aromatic.

Step 9: Add in the flour and stir until well combined.

Step 10: Add in the milk/half-and-half and broth, then stir until well mixed and no lumps.

Step 11: Scrap the bottom of the skillet to get those brown bits.

Step 12: Allow the mixture to boil.

Step 13: Reduce the heat and simmer until hot.

Step 14: Put the chicken back to skillet and simmer for 4 minutes or until the sauce becomes thick.

Step 15: Add in the lemon juice and stir until well combined.

Step 16: Sprinkle parsley and top with the lemon slices.

Step 17: Serve hot and enjoy!

Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Yield: 8 Servings

If you have a lot of time to spare before dinner, you might as well try this amazing recipe! All you need to do is to let the slow cooker do its thing and you are good to go!

Ingredients:

1 1/2 pound boneless skinless raw chicken breasts

28 ounces can Red Enchilada Sauce I use El Pato Brand

Garnish:

10 corn tortillas I used an entire 11.7-ounce bag (soft tortillas NOT chips)

2 c grated cheddar cheese divided

3.8 ounces can black olives divided

Directions:

Step 1: Arrange the chicken breasts into the slow cooker and pour the enchilada sauce over.

Step 2: Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat.

Step 3: Use two forks to shred the chicken inside the slow cooker.

Step 4: Cut into strips the tortillas.

Step 5: Add in the tortilla strips over the chicken and stir until well combined.

Step 6: Add in ½ of the olives and ½ cup of cheese. Stir until well combined.

Step 7: Use a spatula to flatten the mixture.

Step 8: Spread the olives and cheese over the mixture.

Step 9: Cook for 40 to 60 minutes on low heat or until done.

Step 10: Spread the sour cream on top.

Step 11: Serve and enjoy!

Notes:

Feel free to use green enchilada sauce instead of red but make sure to add more tortillas.

I use corn tortillas because flour tortillas make the sauce soggy.

Nutrition Facts:

Calories: 398kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 Servings

I have been a huger fan of this recipe since it was introduced to me by my aunt! I love how all the ingredients complement each other especially the lemon. In less than an hour, you will have the best lunch or dinner ever!

Ingredients:

4 Boneless Skinless Chicken Breasts cut in half

1/2 tbsp paprika

3 tbsp butter divided

4 garlic cloves

1 c chicken broth

1/2 c heavy cream

1/4 c freshly grated Parmesan cheese

Juice of 1 lemon

Splash of dry white wine optional

1/2 tsp dried thyme

2 c baby spinach

Dash salt and fresh cracked pepper to taste

Directions:

Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Generously season the chicken with paprika, salt, and pepper.

Step 3: Place a large oven-proof skillet on the stove and turn the heat to medium-high.

Step 4: Add in 2 tablespoons of butter and allow it to melt.

Step 5: Add the chicken into the hot skillet and sear both sides for about 3 minutes or until golden brown.

Step 6: Place the chicken on a serving plate. Set aside.

Step 7: Add 1 tablespoon of butter into the skillet and allow it to melt.

Step 8: Add in the garlic and cook while stirring until aromatic.

Step 9: Add in the chicken broth, lemon juice, thyme, and splash of dry white wine. Stir until well combined.

Step 10: Allow the mixture to boil, and then reduce the heat to low and simmer for 5 minutes or until the sauce becomes thick.

Step 11: Add in the Parmesan cheese and heavy cream, and then cook for 2 minutes.

Step 12: Add in the spinach and simmer until wilted.

Step 13: Put the chicken back to the skillet.

Step 14: Place the skillet inside the oven and cook for another 15 minutes or until the chicken’s temperature turns about 165 degrees C.

Step 15: Remove from the oven and allow it to cool for at least 5 minutes at room temperature.

Step 16: Serve and enjoy!

Nutrition Facts:

Calories: 344kcal | Carbohydrates: 3g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 545mg | Potassium: 603mg | Vitamin A: 2620IU | Vitamin C: 10.6mg | Calcium: 125mg | Iron: 1.4mg