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1 cup water
1 cup ketchup
1 (6 ounce) can tomato paste
3/4 cup brown sugar
1/2 cup vinegar
2 tablespoons prepared mustard
1 tablespoon salt
2 pounds beef back ribs

Instructions:

1.Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.

2.Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

source:tomatohero.com

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1 cup water 1 cup ketchup 1 (6 ounce) can tomato paste 3/4 cup brown sugar 1/2 cup vinegar 2 tablespoons prepared mustard 1 tablespoon salt 2 pounds beef back ribs 1.Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.

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Gordon Ramsay's Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD

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This Upside Down Party Lasagna is the answer to all your lasagna needs! Deliciously rich and meaty lasagna gets turned upside down right in front of your guests! Nothing can be better. It's also much easier to make than traditional lasagna and takes half the time. Plus video recipe tutorial!
The secret behind this Party Lasagna is that the creamy and rich meat sauce is wrapped in lasagna noodles so that the gooey cheese stays perfectly inside. It looks gorgeous just like a cake, and can be sliced easily! No wonder one of our readers said: "I'm Italian and usually think these variations are sacrilegious, but this looks amazing!" And truth be told, it's the best darn lasagna ever!

Party Lasagna is one of my favorite crowd-pleasing easy recipes, along with Philly Cheesecake Sloppy Joes, Slow Cooker Honey Garlic Chicken, Mongolian Beef, Party Sloppy Joes, Taco Pasta and Sheet Pan Chicken Fajitas.

How to Make the Best Upside Down Party Lasagna

Preheat oven to 375° F, and set aside a 4-quart Dutch oven or oven-safe pot. Spread with olive oil. This will prevent the lasagna noodles from sticking to the pot.

Step 1: Prepare Lasagna Noodles:

The regular dried Lasagna noodles or sheets work best for this recipe. There is a little secret to preparing your lasagna sheet in order get the best texture: Don't boil them! Instead, pour hot water over them in a pot and let them soak for about 30 minutes until they are tender. They are not cooked at this point, but will finish cooking in the oven. When they are ready, drain the water and cover them in a bit of oil so they don't stick.

Note: DO NOT use no-boil noodles for this recipe.

Step 2: Make Lasagna Sauce:

While the noodles are soaking, you can start making the lasagna sauce by browning ground beef using a cast iron or non-stick pan. Add in chopped onions, garlic, salt and pepper. Cook for about 8-10 minutes or until beef is browned and breaks into small crumbles. Drain the grease and add in tomato sauce. Bring it to boil and reduce heat. Simmer for about 20-30 minutes uncovered, stirring occasionally and cook until it's nice and thick. Remove from heat. The taste and consistency of the sauce are almost like Bolognese sauce.
Note: 1) If you use the ground beef that's leaner than 90% (90/10 meat to fat ratio), you won't need to drain the fat. 2) It's optional to add small amount of sugar and tomato paste if you like the slightly sweet flavor.
Step 3: Make Cheese Mix:

In a medium bowl, mix the ricotta cheese, parmesan and eggs into a paste.

Step 4: Assemble and Bake the Lasagna:

Lay 12-15 noodles into the Dutch oven or pot according to the video or the photo below (coat the pot with olive oil before hand). Add 1/2 of mozzarella and spread evenly. Then add 1/3 of meat mixture on top of mozzarella. Then slice 6 noodles in half widthwise and use 2 halves you cut to create a layer. Spread 1/2 of cheese mixture, followed by 1/3 of meat mixture and remaining mozzarella, saving just a large pinch. Repeat the layers and finish with the remaining meat mixture. Fold in the lasagna noodles to the center following the video (Trim sheets to fit if needed).

Add the last pinch of mozzarella on top of the pasta. Only sprinkle the middle part. ( Important: don't let them go down the sides or the lasagna will stick to the pan).

Cover the lasagna with aluminum foil (not touching noodles or cheese). Bake for 25 minutes and then bake another 20 minutes uncovered until the cheese is golden. Remove from the oven to cool 15-20 minutes before serving.
Note: 1) Make sure to rub inside of pot with oil to prevent the noodles from sticking to the pot. 2)Let your baked lasagna sit for about 15-20 minutes before flipping or cutting, otherwise, it can fall apart easily.
How to Serve Upside Down Lasagna

Invert the lasagna cake onto a large serving plate. Sprinkle with parmesan and optional basil. Cut them into pieces. You can serve it with salad and garlic bread.

Watch Now: How to Make Upside Down Party Lasagna

Time-saving Tips

For the lasagna sauce, I let the sauce simmer for 30 minutes and enable the flavor to develop. If you are short of time and your sauce is still watery, one trick is to add cornstarch and water mix to thicken it (1 tablespoon cornstarch + 2 tablespoon cold water).

Make Ahead Tips

Lasagna is a perfect recipe to make ahead and it freezes well. You can make it (except the baking process) in advance up to 24 hours. Store it in the refrigerator. Just bring it to the room temperature before you bake it.

If you want to freeze it, you need to finish the whole process including baking. Let it cool and store it in the freezer for up to 3 months. Defrost before heating.

The Best Party Lasagna (with Video)

Special Key Ingredients for the Best Lasagna

Ground Beef: If you use regular ground beef (fatter than 90% lean beef), you would need to strain out the fat after you brown the beef. You can also use a mix of pork and beef (1:2 ratio is ideal between pork and beef)

Lasagna Sheets: I prefer regular dried lasagna sheets, but you can also use fresh lasagna pasta. Avoid no-boil lasagna noodles for this recipe. I used Barilla brand.

Ricotta Cheese: It adds great flavor to the lasagna, but you can also substitute cottage cheese.

Tomato Sauce: The taste and liquid level of tomato sauce vary depending on the brand you use. If your tomato sauce doesn't have much liquid, you can add tomato paste to increase the tomato flavor and avoid adding water.

Sugar: If your tomato sauce is too sour, you can add sugar to balance out the flavor.

Check out our Lasagna Roll-ups for another fun lasagna recipe:

Looking for more Beef Recipes?
Editor Note: Post updated on 3/26/2018 with additional information.

© TIPBUZZ. Images and text on this website are copyright protected. Please do not post or republish without permission. If you want to republish this recipe, please link back to this post.
This post may contain affiliate links. Read the disclosure policy here

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The Best Upside Down Party Lasagna Recipe (with Video) | TipBuzz

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This Upside Down Party Lasagna is the answer to all your lasagna needs! Deliciously rich and meaty lasagna gets turned upside down right in front of your guests! Nothing can be better. It's also much easier to make than traditional lasagna and takes half the time. Plus video recipe tutorial!

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If you've never tried rich, cheesy, and utterly decadent spanakopita, you need to remedy that ASAP - and we've got just the recipe for you! With this top-rated Greek spanakopita recipe, you'll have the most delicious savory pie of your life on the table in just over an hour.

What Is Spanakopita?

Spanakopita is a savory Greek pie that consists of a spinach-ricotta filling baked in a buttery phyllo crust.

Spanakopita Pronunciation

"Spanakopita" is pronounced "spah-nah-KO-pee-tuh."

How to Make Spanakopita

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect when you make this top-rated spanakopita:

Make the Filling

Saute onion, green onions, and garlic in olive oil until they're soft and lightly browned. Add spinach and parsley, then continue to saute until spinach is limp. Remove from heat and let cool. In a medium bowl, mix together eggs, ricotta, and feta. Stir into spinach mixture.

Assemble the Spanakopita

Lay one sheet of phyllo dough in a lightly oiled 9x9 inch baking pan. Brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat this process with two more sheets of phyllo. The sheets will overlap the pan. Spread the spinach and cheese mixture into the pan and fold overhanging dough over filling. Brush with oil, then layer with the remaining sheets of phyllo dough, brushing each with oil. Seal the filling with the overhanging dough.

Bake the Spanakopita

Bake for 30 to 40 minutes, until golden brown. Cut into squares and serve while it's still hot.

How to Store Spanakopita

Store leftover spanakopita in an airtight container in the fridge for up to three days. Reheat in the oven until heated through.

How to Freeze Spanakopita

The best way to freeze spanakopita? Freeze it before baking. It won't lose nearly as much flavor or texture this way, as the dish won't be cooked twice. Just assemble the spanakopita, wrap it in one layer or storage wrap and one layer of aluminum foil, then freeze for up to two months. Thaw in the fridge and cook according to the recipe.

You can also freeze spanakopita after baking: Simply let the dish cool and transfer it to a freezer-safe container. Freeze for up to two months. Thaw in the fridge and reheat in the oven until heated through.

Allrecipes Community Tips and Praise

"My apologies to the purists out there, but I also added fresh basil, chopped asparagus, mushrooms, and artichoke hearts," says S'more. "I have made it with none of the additions, all of the additions, and a combination of the 3 depending on what I had on hand and it always turns out phenomenal!"

"This is awesome," raves Sylvia C. "We ate the whole thing in 15 minutes. I will probably need to double this next time. I used a 9-oz. bag of pre-washed spinach, chopped, and it turned out great. This would be great with a Greek salad with olives."

"I used frozen spinach to save time," according to JoAnne Gauthier. "This was half-thawed and, when added to the hot mixture, it was just the right consistency and temp to keep moving and finish this. Great pie."

Editorial contributions by Corey Williams

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If you've never tried rich, cheesy, and utterly decadent spanakopita, you need to remedy that ASAP - and we've got just the recipe for you! With this top-rated Greek spanakopita recipe, you'll have the most delicious savory pie of your life on the table in just over an hour.

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Are You A Hummus Lover? Then You NEED Try These 4 Delicious Versions Of The Best Snack On Earth

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By This post may contain affiliate links. Read my disclosure policy.

Freezer Meals can save your sanity!

I am now convinced that each season of the year and each season of life is busy. Are you like me and do you keep thinking that things will slow down and I will have loads of time to get delicious meals on the table. Now that reality has set in, I did a little research and find some freezer meals that I can make on the days that aren't so intense so we can actually have a good dinner on the table on the crazy days. I have combed Pinterest and am bringing you some recipes that will help both you and I at dinner time!
Let's see those freezer recipes...
This Apple Pie Filling is genius! You can make it all at once and freeze it for up to a year and then, when ready to make a pie, defrost and fill your pie up! Smart School House has the full recipe!

Freezer meals aren't just for dinner any more! Make your school mornings easier with these pre-made DIY Uncrustable Peanut Butter and Jelly Freezer Sandwiches! Just make a bunch at one time, freeze them and pull them out and throw them in the lunche boxes!!

20 Slowecooker Freezer Meals in 4 Hours from Stockpiling Moms

Here is a great meatless option that makes enough for two meals. You can make these Cheese Enchiladas by Life as a Mom and serve one and save one for later.

I love many recipes that have a short list of ingredients, but this 5 Ingredient Beef Stroganoff that you can freeze by N has my complete attention.

Packed with protein, these freezer breakfast burritos by Yummy Healthy Easy are perfect for on the go mornings or even for dinner!
Sign up for the Princess Pinky Girl Newsletter and automatically receive our latest & greatest delivered right to your inbox! Follow Princess Pinky Girl on Facebook, Twitter, Pinterest and Instagram for all of the newest recipes, crafts, travels and updates! If you make a Princess Pinky Girl creation make sure you take a picture and share it on Instagram with @princesspinkygirl ! I love seeing your masterpieces!

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Freezer Meals to the Rescue - Princess Pinky Girl

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Freezer Meals can save your sanity! I am now convinced that each season of the year and each season of life is busy. Are you like me and do you keep thinking that things will slow down and I will have loads of time to get delicious meals on the table.

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I love love love steak. Are you a a carnivore like myself? I just love the idea of sinking my teeth into a thick juicy steak. I made these Marinated Herb Butter T-Bone Steaks yesterday. We food bloggers have to cook everything while there is sill plenty of daylight. Made them with the intention of saving mine till my husband got home from work. Well needless to say that did not happen. My intentions were good. I thought I will have one small bite and cover it back up with foil. Well then I made another agreement with myself. I will have one more small bite and step away. I bet you know how this story ends. They are so good that I just could not resist.

Have you tried any of my other beef recipes? Beef Tenderloin Red Pepper Rumaki, Dutch Oven Barbecue Beef Brisket, Beef Petite Shoulder with Pan Gravy and Beef Lo Mein are just a few of my favorites. There are so many great cuts of beef and wonderful recipes circling in my head. There are so many greats sides for a good cut of beef. Of course the first one that comes to mind is potatoes. They just go together like Fred and Ginger. I hope I am not dating myself with that comment. Can you imagine some Cream Cheese and Chive Stuffed Red Potatoes or Parmesan Herb Potatoes with that big juicy steak? I can clearly imagine it.

These Marinated Herb Butter T-Bone Steaks are marinated in a bath of wine, soy sauce and ginger, grilled to perfection and topped with a perfect blend of herbs and butter. Of course I used T-bones because they are one of my favorites but you could use Filet Mignon, New York Strip, Porterhouse, Ribeye or even Petite Shoulder. These are all great cuts of beef. Did you know that the T-Bone consists of two lean tender cuts of beef...the tenderloin and the strip. You can learn more about different cuts of beef at Certified Angus Beef.

So what are you waiting for? Grill yourself and your loved ones the steak of their dreams. How does the slogan go? "Beef. It's What's For Dinner"

Ingredients

Instructions

Other delicious beef recipes you will love!
Crock Pot Beef Stew for Two One Pot Beef and Macaroni

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Marinated Herb Butter T-Bone Steaks | Small Town Woman

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I love love love steak. Are you a a carnivore like myself? I just love the idea of sinking my teeth into a thick juicy steak. I made these Marinated Herb Butter T-Bone Steaks yesterday. We food bloggers have to cook everything while there is sill plenty of daylight.

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SHEET PAN PIZZA - this made -from-scratch recipe is so simple with a no-rise pizza crust and loaded up with all of your favorite toppings; it will become something everyone will love {and request}.
I love pizza. My family loves pizza. Needless to say, we have it weekly. We used to have Taco , but lately it's been Pizza . So easy and delicious, we often make this SHEET PAN PIZZA. It is the best homemade pizza we've ever made or had! And guess what? This meal is ready in a little over 30 minutes - even faster than delivery.

So why am I just now sharing this with you? Well I'm not sure, and I aplogize for waiting so long. Seriously, I do. But now I feel inspired to share it with you after having some amazingly scrumptious pizza aboard the Panama Canal Cruise with Princess Cruises. Their pizza was the bomb! Thin, crispy and just the right amount of cheese. Did I mention I love cheese too?

If you have been following me on social media or have seen my post for Nutella Donuts, then you're already aware I just returned from a dream cruise with Princess Cruises. And while I can't wait to share more about the trip in future posts (don't worry those are coming next), the first couple of things I want to share was food... I mean, come on, I'm a foodie at heart.

Here are a few things you can expect about the food on ALL Princess Cruises. You have the International Café {coffee, hot drink and pastry lovers will live here}, Burger and Hot Dog Grill, Soft Serve {ice cream} on Deck and Horizon Court Buffet, traditional dining room, specialty restaurants {the number of these available vary per ship} and the classic Pizzeria. The pizza was awarded "Best Pizza at Sea" from USA TODAY, and I couldn't agree more. This Neapolitan-style pizza is hand-tossed and freshly baked right there on deck. They are stocked with all your traditional favorites, frommargherita and pepperoni to the daily specials. I can't say how many times we ate this, but I know we can't count them on one hand.

The one thing I can say about dining aboard Princess Cruises is you will never go hungry. I didn't want to over eat or over indulge on this trip, which was hard to do, but I did great for breakfast and lunch, eating a light salad around . But come mid-afternoon, I was all about the soft-serve.

With that said, the must-do foodie experience is the Chef's Tasting. The Chef's Tasting includes a behind-the-scenes galley tour with champagne and hors d'oeuvres, followed by an extravagant multi-course dinner created and hosted by the executive chef on that ship! Each ship is unique in what it serves, and each meal is different because this is the one meal the chef gets to create what he wants. The rest of the menus are set for the whole season, so the Chef's Tasting iswhere the chef gets to play and make anything his foodie heart desires. Each Chef's Table experience for me has been amazingly scrumptious.

Let me share just a few pictures from this extraordinary meal.

APPETIZER. {THERE WERE 9 APPETIZERS!}

IN BETWEEN PALATE CLEANSER. {CHECK OUT THE ICE ENCLOSURE FOR THE SHERBET.}

MAIN. {MY HUSBAND'S DREAM COME TRUE, SO SAD HE WASN'T THERE TO ENJOY IT!}

DESSERT. {THIS WAS ON TOP OF A PLATE OF CHOCOLATES AND ANOTHER DESSERT!}

So while the destination of the Panama Canal Cruise made this trip a dream, the food made it even more enjoyable. Today, I finally share this SHEET PAN PIZZA with you inspired by a trip I will always remember. Enjoy friends. XOXO San

Want some more inspired recipes from Princess Cruises? Be sure to check these out: Nutella Donuts, Nojito, Southern Fried Catfish and Banana Oatmeal Chocolate Chip Cookies.

Don't forget to pin this to your favorite Pinterest board for later.

Ingredients

Directions

Notes

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This post was inspired & sponsored by Princess Cruises. All opinions expressed are my own. SHEET PAN PIZZA - this made-from-scratch recipe is so simple with a no-rise pizza crust and loaded up with all of your favorite toppings; it will become something everyone will love {and request}. I love pizza.

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For The Best Pan Pizza there's no getting around it. Sometimes you have to plan ahead in the kitchen. If you want to make the very best pizza you've ever had, you're going to need to start the process at least 10 hours but up to a day ahead of when you'd like to eat it. It doesn't really require any skill-set beyond patience and the ability to follow four simple sets of directions.

The only directions you need to make The Best Pan Pizza

1. Measure, mix, and wait.

2. Divide, oil, and wait.

3. Top, bake, and wait.

4. Remove, slice, and wait.

Are you catching the theme? There's a lot of waiting. There's NOTHING complicated but patience is non-negotiable. If you have a kitchen scale, this is the moment to break it out.

Measuring your flour, water, oil, salt, and yeast by weight insures that the only variables are ones outside of your control: humidity and heat. You can compensate for humidity and heat, but you can't compensate for four ounces too many of flour because you didn't measure correctly.

That's right, I said it. Measuring precisely here is actually of paramount importance. This is not a case where you grab that teacup your mom or grandma always kept in the flour bin, plunge it into the flour, and squish it up against the edge to pack it level. This is a job for a scale that weighs in ounces, or -in a pinch- an occasion when you use a spoon to dip into the flour, shake it gently over the cup that you're not shimmying in any way, and repeat until the cup is a little over full, then you use a flat edge of a butterknife or a spoon handle to level it off.

I'm not kidding you. You do not want a 'workable' dough that you knead. You're going to stir it all together with a spoon, cover it, and let it go overnight or for at least 8 hours.

You're seeking a slack dough. In fact, you're looking for the kind of dough that will spread itself out in a well-oiled cast-iron skillet because that is exactly what you're going to let it do.

Yes. No-knead dough that spreads itself in the pan. Do I have you now? Once you get to that point, the toughest part is over with, unless you include the inner battle to avoid biting down on molten hot pizza that will remove the first layer or two of skin from your mouth.

All that remains is to poke any extra large air bubbles with the back of a knuckle, lift the dough around the edges to eliminate any trapped air bubbles, and top it. Aside from the fact that the dough is DEAD easy as long as you know how to properly measure, there's more to recommend this method. EVERYTHING is assembled in ONE PAN. The dough spreads in one pan, is topped in the same pan, then cooked in that same pan.

You don't have to muck up and dirty all kinds of dishes, remember to preheat a pizza stone, or fiddle around with a pizza peel to make this one pizza to rule them all. All you need is a solid, cast-iron pan or two and a dose of "I'll wait for what's great."

If I had to compare this pizza to one that's commercially available, I would first say, "Pffft. This is better than any commercial pizza." then I would grudgingly admit it's rather like the Pizza Hut Personal Pan Pizzas of my youth.

I loved those oil soaked, crispy bottomed, chewy little pieces of pizza heaven. It's thicker than a thin-crust, but nowhere near the whole gloppy Deep-Dish pies of Chicago. (Not that there's anything wrong with those, but they're just not what we're looking for in your every-weeknight-pizza.) They are -in short- chewy, fried-crust, pizza perfection.

Cook's Notes

The recipe specifies high-gluten (or bread) flour. This is not the same thing as all-purpose flour. It has a higher protein (read: gluten) percentage which yields a chewier/holier dough. You will not get the same results from all-purpose flour, so it is best to seek out the high-gluten flour if it is available to you. (King Arthur Bread Flour has an excellent protein percentage for this pizza dough.)

Body temperature water (just under 100°F) is the temperature of water you want to use in your dough!

Because baking is art as well as science, KEEP EXTRA WATER ON HAND when mixing your dough. If you live somewhere humid, you'll use all the water in the recipe, still. If you live somewhere arid, like the desert, you may need as much as 1/4 cup more water! For the best results, use the dough in the video above as a visual cue for how it should look when just right.

The dough should come together easily even if it looks shaggy. A dough whisk is your best bet for mixing thoroughly. Believe me, you not only don't have to knead this dough, but you SHOULDN'T knead it. The long, slow rise with a small amount of yeast allows the dough to fully develop the gluten that provides that lovely, holey structure.

Don't make a mistake and choose too small of a bowl to mix/rise the dough in. This is going to expand to about eight times its original size, so use a very large mixing bowl, dough rising bucket, or a big old, non-reactive (stainless steel for example) pasta pot.

As for where to store the rising dough, draft-free and at room temperature is ideal!

Pan choices count here. IDEALLY you will choose two very heavy cast-iron, 10-inch skillets. If you don't have two of those, you can use a 12-inch and an 8-inch or a 10-inch skillet and an 8 or 9-inch cake pan. I used 12-inch and a 10-inch enameled cast-iron Le Creuset skillets for both of my pizzas (and a bonnie wee 5-inch cast-iron skillet for another batch) and they were PERFECTION. I used a cake pan for the second batch and while it did an admirable job, it didn't get the crusty-bits I love so dearly up the side the way the Le Creuset skillets did.

Let's talk oils. You want to choose one with a low-smoke point because of the high-temperature of the oven. While extra virgin olive oil sounds like it would go with pizza, it's a poor choice here because of its distressing tendency to billow smoke at any temperature above 375°F. A better choice is regular old pure olive oil, but an even better choice is grapeseed or peanut oil. Canola oil or vegetable oil will do well if that's all you have handy!

Speaking of oil, don't skimp on the oil in the pan! It does triple duty here. First, it allows the dough to spread itself easily, reducing or eliminating the friction it would experience against the pan. Second, it adds another layer of cooking to the exterior of the crust, essentially frying it as it cooks. Third, it's just plain yummy.

When selecting which cheese to use, keep in mind that this is not a good candidate for fresh mozzarella. The delicate texture and flavour would be lost in the blast-furnace that your oven is going to become. You're far better off buying a block of whole or part-skim mozzarella and shredding it yourself. Less great than block cheese grated yourself, but still better for these pizzas than fresh mozzie, is pre-grated mozzarella cheese.

Fire that oven up and don't wimp out! Get your oven as hot as it can go for the cooking process. That BURST of heat develops a bajillion little bubbles in the dough that helps lend to the chewy, hole-ridden texture so desired in a pan pizza. If you can get your oven up to 550°F (which is as high as my oven goes) DO IT. If you can't, just get it as hot as you possibly can shy of setting it on fire. Trust me.

Your oven goes no higher than 450°F you say? I'm sorry, that stinks. HOWEVER, we can work around it. This is where the ideal pan comes into play. In this case, you take the pizza fresh from the oven when your toppings look just right, and set it directly on a hot burner to help crisp up the underside of the crust, lifting the edge carefully with a spatula or tongs from time to time to peek at the underbelly. When it looks deep brown and crisp, slide that pizza right onto a cutting board.

Let the pizza rest a bit before you cut it, if you value your skin. These things are HOT HOT HOT when they come out of the oven. Let it rest at least 5 minutes, then slice it, then let it rest another 3 minutes before picking up your pizza to nosh on it. This will keep your precious mouth skin where it belongs: attached to you.

Use this to make The Best Pan Pizza

The Best Pan Pizza

Best Pan Pizza was originally posted August 1, 2014. Updated with video and tips in May 2017.

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The Best Pan Pizza: How, Why, and What to Put on i

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For The Best Pan Pizza there's no getting around it. Sometimes you have to plan ahead in the kitchen. If you want to make the very best pizza you've ever had, you're going to need to start the process at least 10 hours but up to a day ahead of when you'd like to eat it.

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Look no further for your Thanksgiving Turkey!! What an easy, no fuss, no mess way to impress your guests with this juicy, tender and incredibly flavorful Turkey Breast! Here's how to cook it in a crock pot! Even if it's not Thanksgiving, this is a great dinner recipe.

Ingredients:
7 lb. or less Turkey Breast (I used my 6.5 Quart Slow Cooker for this)
1/2 stick butter, cut into lots of pieces
Olive Oil

Rub:
2 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
1/4 tsp. Pepper
1 tsp. Poultry Seasoning
*For the crock pot cooking directions, click here

Watch how to make a turkey in a crock pot:
Click the back and forward buttons below for more Thanksgiving Slow Cooker Recipes!

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Thanksgiving Slow Cooker Hacks - Page 3 of 16 - Smart School House

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Look no further for your Thanksgiving Turkey!! What an easy, no fuss, no mess way to impress your guests with this juicy, tender and incredibly flavorful Turkey Breast! Here's how to cook it in a crock pot! Even if it's not Thanksgiving, this is a great dinner recipe. Ingredients: 7 lb.

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These baked turkey meatballs are easy, healthy, and freezer-friendly! Find instructions on how to make them ahead, freeze them, and bake them, plus SEVEN flavors so you'll never get bored with dinner.

I'm (finally) back with another epic post for you. Remember last month when I shared seven make ahead stir fry sauce recipes? Or these five make ahead freezer smoothie recipes?

Well. Today we're talking meatballs. Turkey meatballs to be exact.

Why turkey? Because it's healthier, and tastes just as good as beef. And at my grocery store, ground turkey and ground beef are the same price.

This post has been a long time in the making, because it takes a long time to test seven different flavors of turkey meatballs. That's right, SEVEN!

Are you ready? Let's go!

First of all, let's walk through how you freeze turkey meatballs. You can freeze them raw or cooked, but I prefer to freeze them raw.

Why raw? Because when you thaw them and bake them up, they taste no different than if you had baked them fresh.

I find when re-heating pre-cooked meatballs, you do tend to lose a bit of moisture. But this is still definitely an option if you'd prefer!

To freeze raw turkey meatballs:

1. Roll the meatballs into 1.5 tablespoon balls (I use this cookie scoop) and space out on a parchment-lined baking sheet. You don't need to space them out, just make sure they're not touching each other.

2. Freeze for 1-2 hours. This will depend on how many meatballs are on your tray. They should be frozen enough that they won't lose their shape when you toss them in a freezer bag. You can freeze them overnight if you'd like.

3. Portion out into large freezer bags. I like these gallon sized ziploc bags (27 cm for Canadians). Make sure to label your bags with the flavor, date, and re-heating instructions (see below).

4. To re-heat: thaw completely in the fridge. Bake for 20 minutes at 375°F.

To freeze baked turkey meatballs:

1. Roll into 1.5 tablespoon balls (I use this cookie scoop ).

2. Bake for 20 minutes at 375°F on a parchment-lined baking sheet. Allow to cool completely.

3. Portion out into large freezer bags. I like these gallon sized ziploc bags (27 cm for Canadians). Label with meatball flavor, date, and re-heating instructions (see below).

4. Heat oven to 300°F. Bake for 15 minutes, or until heated through.

All of these meatball variations are based off of a my basic baked turkey meatball recipe (below). There are a million other ways you can customize this recipe to your taste preferences. If you take this base recipe and customize it in another way, I'd love to hear about it!

Now let's get into the different ways I've customized these baked turkey meatballs

1. Thai Curry Baked Turkey Meatballs

Mmm these Thai curry turkey meatballs are so full of flavor! They have that typical collection of contrasting salty/sweet/sour/spicy flavors that Thai food is famous for. Tip: mix together the red curry paste, fish sauce, brown sugar with the egg before adding the rest of the ingredients so that the curry paste gets distributed evenly through the meatball.
How to serve these Thai Curry Baked Turkey Meatballs:

with a carrot & cucumber slaw

with steamed veggies and rice

2. Taco Baked Turkey Meatballs

These Taco Baked Turkey Meatballs are a general crowd-pleaser...perfect for picky eaters and kids. Everyone loves tacos! These simple meatballs have taco seasoning baked right in, and are served with optional salsa and sour cream.
How to serve these Taco Baked Turkey Meatballs:
Taco Baked Turkey Meatballs

3. Italian Baked Turkey Meatballs

I feel like it's sacrilege for me, a Canadian with no Italian heritage to share my Italian baked turkey meatball recipe with you, but here goes! It is simple: my base baked turkey meatball recipe with oregano, basil and parmesan cheese, and is taken to the next level when baked in marinara sauce and sprinkled with extra parmesan cheese. Simple is almost always best 😉
How to serve these Italian Baked Turkey Meatballs:

baked in marinara and served over zoodles + linguine

add to minestrone soup in place of sausage

4. Greek Baked Turkey Meatballs

Ever since these Feta-Stuffed Turkey Meatballs, I've been obsessed with Greek meatballs. The flavors are so simple, but so flavorful! These Greek baked turkey meatballs elevate the base recipe with lemon zest, garlic, feta cheese and oregano. Take them to the next level with a dollop of tzatziki.
How to serve these Greek Baked Turkey Meatballs:

Serve in a pita pocket with greek salad and tzatziki

Serve with roast potatoes, peppers and onion

5. Hoisin Ginger Baked Turkey Meatballs

Ever since making this Peanut Hoisin Stir Fry Sauce, I've been obsessed with the umami of hoisin...it has such a punch of flavor! These Asian meatballs add hoisin, soy sauce and ginger to the base recipe. No need for salt in this meatball, there is plenty from the hoisin and soy sauce.
How to serve these Hoisin Ginger Baked Turkey Meatballs:

serve on a soba noodle salad

serve in lettuce wraps with rice and thinly sliced bell peppers (plus extra hoisin)

6. Maple Chipotle Baked Turkey Meatballs

Maple & chipotle are one of those strangely compatible flavor combinations. The sweet maple plus the smoky and spicy chipotle is so perfect together. You can amp the spice up even more by adding a chopped chipotle pepper to the meatballs. This is a really fun flavor combination for adventurous eaters!
How to serve these Maple Chipotle Baked Turkey Meatballs:

Serve with sweet potato fries

Swap for the pork in these burrito bowls

7. Lemongrass & Ginger Baked Turkey Meatballs

These lemongrass and ginger baked turkey meatballs take a little bit more work upfront than the other six meatballs, but you are rewarded with the aromatic flavors of lemongrass, ginger and shallot. They are pureed in a food processor and cooked for several minutes before being added to our base baked turkey meatball recipe along with some soy sauce.
How to serve these Lemongrass Ginger Baked Turkey Meatballs:

Add to a stir fry (goes particularly well with Thai and Vietnamese flavors)

Make meatball bahn mi

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Healthy Baked Turkey Meatballs 7 Ways (Freezer-Friendly) | Sweet Peas and Saffron

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I'm (finally) back with another epic post for you. Remember last month when I shared seven make ahead stir fry sauce recipes? Or these five make ahead freezer smoothie recipes? Well. Today we're talking meatballs. Turkey meatballs to be exact. Why turkey? Because it's healthier, and tastes just as good as beef.

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This Chicken Tikka Masala recipe is absolute perfection with a spiced yogurt marinade and a quick and easy masala sauce that is full of Indian flavors.
I'm a sucker for a good Tikka Masala. When I was in college there was a tasty Indian restaurant in town that was quite popular called The Bombay House. It seriously made me want to travel to India just to eat the food. Granted, this isn't an authentic Indian dish. It was actually made popular by Indian immigrants living in Europe and quickly became a classic.

Back to that little Indian restaurant. I've never had a dish there I didn't like. A few years ago I took a friend there who claimed to hate Indian food because it was bland and boring. I had no choice but to force her to eat at this place because whatever Indian food she had in the past was obviously not good Indian food. She ended up being blown away!

Despite all of the wonderful, mouth-watering, full flavored dishes, there's just something about a good tikka masala that just warms the soul. It's total comfort food.

That creamy tomato goodness, spiced with the aromatic spices of India is comfort food to this white girl. I've kept the spicing rather mild by Indian standards in this recipe. It's got some heat to it, but it definitely won't burn your face off. And let me tell you, this is just as good at the restaurant. All you need to go with it is some steamed rice and naan (Indian flatbread). I even have a recipe where you can make your own homemade Naan.

If you want to control or adjust the spice level in this recipe, you can cut down or eliminate the cayenne pepper all together. You can also try adding in only 1/3 of a jalapeno instead of the full amount. If you want to increase the spice level, I recommend doubling the amount of jalapeno or using a spicier pepper.

Watch the video below where I walk you through every step of this recipe in the very first episode of my cooking show in my newly remodeled kitchen! I'm pretty excited to finally be able to share it with you so be sure to check it out and subscribe so you never miss an episode.

MY OTHER RECIPES

Chicken Tikka Masala Recipe

Author: Rachel Farnsworth

2 chicken breasts, cut into one inch cubes

1 cup plain greek yogurt

1 lemon, juiced

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1. In a medium-sized bowl, combine the greek yogurt, lemon juice, cumin, cayenne pepper, pepper, cinnamon, salt, ginger, and cubed chicken. Stir until well combined and chicken is coated. Let marinate for at least an hour.

2. Heat a large skillet over medium-high heat. Cook chicken, stirring occasionally, until cooked through, about 5 to 7 minutes.

3. Remove the chicken from the pan and wipe the pan out before making the sauce.

4. For sauce:

5. Melt the butter in a medium sauce pan. Add in the garlic and jalapeno and saute for 1-2 minutes.

6. Add in the cumin, paprika, and gharam masala and toast for another minute. Add in the tomato sauce, season with salt and bring to a simmer.

7. Stir in the whipping cream and cooked chicken and cook until heated through, about 2 minutes.

8. Serve hot over rice.

1 tablespoon butter

2 cloves garlic, minced

1 jalapeno, minced

1 teaspoon ground cumin

2 teaspoon paprika

1 teaspoon gharam masala

1 (16 oz) can tomato sauce

½ teaspoon salt

1 cup heavy whipping cream

cilantro for garnish

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This Chicken Tikka Masala recipe is absolute perfection with a spiced yogurt marinade and a quick and easy masala sauce that is full of Indian flavors. I'm a sucker for a good Tikka Masala. When I was in college there was a tasty Indian restaurant in town that was quite popular called The Bombay House.

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Love Chinese Take-Out But Hate All The Sodium? Make Your Own With One Of These 6 Dinners

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Stuffed cabbage rolls made easy.

Stuffed cabbage is a delicious traditional dish from eastern Europe. There are lots of ways to make it, but the most familiar way is to mix ground beef with onion, garlic, and cooked rice, wrap this filling in boiled cabbage leaves, cover it with tomato sauce, and bake it in a casserole dish. The juices from the meat ooze out into the rice and blend with the tomato sauce to make a yummy, hearty, savory meal.

Unfortunately, making it this way is a big hassle. You have to cook the cabbage first, and then mix up the filling, and then load it into the cabbage leaves and roll them up and put them in the dish and spoon on the tomato sauce...and then wait 45 minutes for the whole thing to cook.

So I decided it was time to give this complicated dish a makeover. Just like my Easy Crockpot Lasagna Ravioli and my Chicken Cordon Bleu Bites, these One Pot Unstuffed Cabbage Rolls have all the flavor of the original recipe, but they're way easier to make. No need to mess with boiling and stuffing and rolling up a bunch of cabbage leaves...just brown the meat, add the rest of the ingredients, and let it all simmer in one pot until it's done.

Stuffed cabbage that tastes just like Grandma's...but without all the work.

One Pot Unstuffed Cabbage Rolls

( printable recipe at bottom of post)

1 lb lean ground beef
2-3 garlic cloves, minced
1/2 cup onion, diced
1 small green cabbage head, chopped (about 4 cups)
2 (14.5 oz) cans diced tomatoes
1 (8oz) can tomato sauce
1/2 cup beef broth
1 teaspoon paprika
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon pepper

1. In a large, deep skillet or dutch oven, brown ground beef, onions and garlic together. Cook until browned and crumbly, 5 to 7 minutes; drain and discard grease.

2. Add cabbage, tomatoes, tomato sauce, broth, paprika, sugar, salt, and pepper and bring to a boil.

3. Cover and reduce heat, and simmer until cabbage is tender, about 30 minutes. Enjoy as is, or serve over rice.

Do you love Family Fresh Meals? Never miss out on FUN new meals or easy lunchbox ideas for the family and SIGN UP to have my posts sent right to your inbox! It's EASY PEASY! Just CLICK HERE and enter your email!

XO
Corey, Darryl, Big D & Little D

One Pot Unstuffed Cabbage Rolls

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One Pot Unstuffed Cabbage Rolls - Family Fresh Meals

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Stuffed cabbage rolls made easy. Stuffed cabbage is a delicious traditional dish from eastern Europe. There are lots of ways to make it, but the most familiar way is to mix ground beef with onion, garlic, and cooked rice, wrap this filling in boiled cabbage leaves, cover it with tomato sauce, and bake it in a casserole dish.

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Pasta with Mushrooms and Prosciutto Recipe

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Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.

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Grilled Portobella Mushrooms with Spinach and Cheese (VIDEO!)

Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!

September? Apples? Pumpkins? Not yet! Let's GRILL. I'm not putting away the grill until there is snow on it. Deal? Deal.

Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.

I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season.

I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside.

I mean, who doesn't love those things? I just don't love what follows fall here in Michigan - 11 months of winter. Or so it seems.

I'll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he'll let me.

We made these mushrooms as a side dish for grilled chicken, but I've always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. They're perfect for Meatless Mondays, too!

Note: Make sure to scrape out the black gills of the mushrooms. Otherwise you'll get a lot of black liquid after your mushroom caps are cooked. Not appetizing! I use a grapefruit spoon to handle the job.

Love these? Try my pepperoni chicken parmesan stuffed mushrooms!

Here's a video of these grilled portobella mushrooms with spinach being made!

Grilled Portobella Mushrooms with Spinach and Cheese

Ingredients:

Directions:

Verdict: Loooove these!
Husband's take: I was worried that he wouldn't be into these because sometimes he doesn't love overly cheesy things, but he liked these grilled portobella mushrooms with spinach and CHEESE a lot! Maybe even more than I did!
Changes I would make: Nada.
Difficulty: Easy! Especially if you make someone else do the grilling!

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Grilled Portobella Mushrooms with Spinach and Cheese (VIDEO!)

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Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven! September? Apples? Pumpkins? Not yet! Let's GRILL. I'm not putting away the grill until there is snow on it. Deal?

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I have seen those recipes for Cauliflower Pizza Crust everywhere. I've been meaning to give it a try for a while. I finally did it. There are lots of different versions of the recipe out there so I did a little experimenting and came up with one that I'd like.

Ricing the cauliflower and squeezing the water out takes some time and effort, but it really isn't any more effort than making a traditional dough. And no rising time so it is much faster.

There are tons less calories than a traditional pizza and it is gluten free.

It tastes good. The cauliflower flavor doesn't come through at all.

A slice of cauliflower pizza just isn't as filling.

It is difficult to get a crispy crust. I love a crispy-bottomed pizza, and this ended up being very bread-like instead I even tried heating it in a skillet after cooking to crisp up the bottom and I just ended up with a slightly burnt bottom.

Overall, it is still really good. It satisfies the pizza cravings I almost always have, without all the extra calories AND a vegetable.
Time to Make It: 20 to 25 minutes
1 medium head cauliflower

1/4 cup shredded parmesan

1/4 cup shredded mozzarella

+Desired Toppings and Cheese

1. Preheat a pizza stone (if you have it) in an oven at 500 degrees.

2. Cut the cauliflower into florets. Rice the cauliflower in a food processor by putting it in with an S blade and pulsing until the cauliflower resembles rice. If you have a smaller food processor you may need to do this in batches.

3. Transfer the riced cauliflower to a microwave safe bowl. Cover with a paper towel and microwave for 2 to 3 minutes.

4. Carefully overturn the bowl onto the center of a clean tea-towel or thin dish towel. Fold the sides over to cover the cauliflower and twist the ends to drain the cauliflower of excess water. Remove as much of the water as you can.

5. Transfer the drained cauliflower to a mixing bowl. Stir in eggs, basil, oregano, garlic, parmesan, and mozzarella. Smash it into a dough ball.

6. Carefully roll out the dough on parchment paper. Roll out into a thin dough, using your hands to shape as necessary.

7. Transfer the pizza (with parchment paper) onto the preheated pizza stone, or bake on a baking sheet if you do not have a stone. Bake for about 10 minutes. Remove from oven and add desired toppings.8. Bake an additional 7 to 10 minutes until lightly browned.

15 of my very best healthy recipes! They are so easy and delicious, you'd never even know they are healthy! Nutrition information included for every recipe. You'll love it!

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I have seen those recipes for Cauliflower Pizza Crust everywhere. I've been meaning to give it a try for a while. I finally did it. There are lots of different versions of the recipe out there so I did a little experimenting and came up with one that I'd like.

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So these burgers...

Where do I begin?

As summer is winding down, the nights are starting to get chillier and our fresh produce is reaching its peak, I'm feeling the need to soak up as much of this time of year as possible. From the food I'm eating, to the daily walks I take, to eating my lunch outside - it's all part of the experience that we get to have for only a few short months a year.
Let's start with the grill.
Grilling is something we do on a nightly basis in my house during the summer. Whether it's meat, fish, veggies and even fruit sometimes, we're basically addicted to that char-grilled flavor.

Just recently I started to play with grilled corn. WOW. I've always been a fan of corn, especially from this local farm stand we have here in Vermont, but tossed on the grill?
My mind has been officially blown.
We've used grilled corn in many ways now - on tacos, in a salsa, in salads and now in these quinoa burgers.

I love everything about these burgers, but it's the grilled corn that really makes them shine.

The base is a combination of the classic tex-mex flavors - beans, onions, garlic, peppers, corn and SPICE - except rather than just tossing them all together and shaping them into patties, I wanted to impart this rich, smoky flavor by grilling some of the veggies first.

And all you have to do is toss a whole bell pepper and two ears of corn on a smoking hot grill, let them get nice and toasty, and add it to your burgers. Simply magical.

Now I've found that the trick to making homemade veggie burgers (particularly with vegan burgers) is in the chilling time. I always let my burgers sit in the fridge for an hour before cooking so they can firm up. They hold their shape better and are never crumbly.

The other trick, especially if you like to grill your burgers, is that you need to bake them first. Baking your burgers will create a crispy exterior, which gives the whole patty a little more structure and helps keep it from sticking to the grill.

Plus, once you throw it on there, it only takes about 2 minutes per side to be done - just enough time to get the beautiful grilled flavor.

So...as our love for veggie burgers continue, you can expect that I'll be experimenting with a few different flavors. This one isn't too unique, but I'm brainstorming some super fun flavor ideas.

What would be your ultimate veggie burger?

1 hour 15 mins 2017-07-03T01:15:00+00:00

30 mins 2017-07-03T00:30:00+00:00

Ingredients

Instructions

1. Heat a grill to medium-high heat. Place corn and pepper directly on grill and cook until charred on the outside; 2 - 3 minutes per side. Remove from grill and set aside until cool enough to handle.

2. When cool, cut corn kernels off the cob. Remove seeds from the pepper and chop into 1″ pieces.

3. Prepare the vegan egg by mixing the flax/chia meal with warm water and set aside to gel, about 5 - 10 minutes.

4. Add onion, carrot and garlic to a bowl of a food processor. Pulse until ground and no large chunks remain, 10 - 15 pulses.

5. Reserve ½ cup of beans and add remaining to the food processor along with corn and pepper. Process again until a dough starts to form. Transfer to a mixing bowl.

6. Pour oats into the food processor and pulse until ground into a flour. Add to bowl along with quinoa and spices, mixing to incorporate.

7. Add flax/chia egg to the mixture and stir together into the dough. Use flaxseed meal as needed to help the dough bind together even more.

8. Shape into burgers, place on parchment lined baking sheet and chill in fridge for at least 1 hour.

9. Preheat oven to 400 degrees F. Bake burgers on the center rack for 25 - 30 minutes, flipping halfway through.

10. Let cool for 5 minutes to firm up before serving.

11. Fix up as you prefer and thoroughly enjoy!

by Alyssa

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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Tex-Mex Quinoa Burger Recipe - Simply Quinoa

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So these burgers... Where do I begin? As summer is winding down, the nights are starting to get chillier and our fresh produce is reaching its peak, I'm feeling the need to soak up as much of this time of year as possible.

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Looking for an easy low-carb pasta recipe? This Zucchini Lasagna Roll-Ups Recipe from Delish.com is the best.

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Juicy, cheesy spinach and ricotta filling enclosed in buttery, flaky puff pastry. These Spinach and Ricotta Rolls are great finger food for parties, snack food on the go, and popping into lunch boxes. Snack Monsters' dream come true! Plus they are great for making ahead.

Posting live from regional Queensland in the midst of mango harvesting at the Groves' Tropical orchard!!! Long time readers may remember that I visited this very same farm in early 2016. This City Gal turned Northern Beaches Gal Wanna-Be-Country-Gal swept into Yeppoon, armed with cameras and all manner of gadgets, ready to get stuck into the farm life. Turned up dressed completely inappropriately (who wears a sparkly clean WHITE TOP to a farm??) and as it so happens, I just missed the harvesting season. The mango trees were bare, with just a few late bloomers remaining.

But this year, I'm here to witness the action!!! YEE HA!

I arrived yesterday, was greeted so warmly by the Groves Family - Boss Man Ian, Boss Lady Sandi, their daughter Mel (Australia's Best Mango Grader) and their son David (if it can be made of wood, he'll build it, if it can't, he'll still probably figure it out) - caught up on farm happenings over the last 12 months (so. Much. TALKING!), shared laughs over mango daiquiris (oooh! Who wants the recipe??) and within 2 seconds of walking in the door of the homestead, I completely took over the kitchen.

Can't help it. I partially did it under the guise of "Oh, let me help you, you're so busy with packing the mangoes!", but really, I'm just ridiculously overexcited about the bounty of fresh farm produce that I get to use on a whim. "Oh, I need limes! Do we have limes?" "What herbs are there? Lemongrass? You grow lemongrass??" "Hmm. So for dinner, I need green mangoes for a salad, almost overripe ones for the mango ice cream, and perfect ripe ones for dessert."

Next week, I'll be sharing all the tales from my visit. Including how I brought a giant suitcase which was mostly filled with food, including these Spinach Ricotta Rolls. Really. I know, who does that, right? Mad foodies. You don't believe me? Hopefully one of the Groves will leave a testimonial on what they thought of these rolls. 🙂

The filling for these Spinach Ricotta Rolls is slightly different to what I use for my Spinach Ricotta Puffs and things like Cannelloni (woah, how have I not shared a recipe for Canelloni yet?), Lasagne (and again, no recipe yet??) and Spinach Ricotta Rotolo. The reason is because the ratio of filling to the buttery puff pastry is higher than the Puffs, and there is no sauce like with Cannelloni. So (I personally feel) the filling needs to have more flavour and be slightly juicer.

While you can make this with fresh spinach, I find it super easy to use frozen because I totally buy into the whole "snap frozen" thing. I applaud you if you use fresh, and I've included notes in the recipe for how to do so.

Happy weekend everyone! - Nagi xx

Author: Nagi | RecipeTin Eats

Recipe type: Appetizer, Party Food

250g / 8 oz frozen chopped spinach, thawed (Note 1)

400g / 13 oz firm ricotta (Note 2)

¾ cup grated parmesan

1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack)

1 egg

1 large garlic clove, minced

Pinch of nutmeg (fresh grated or powder)

¼ - ½ tsp salt

Black pepper

3 sheets puff pastry (Note 3)

1 egg, beaten

Sesame seeds (optional)

1. Take pastry out of freezer.

2. Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).

3. Add remaining Filling ingredients. Mix to combine.

4. Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.

5. Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.

6. Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.

7. Spray 2 x baking trays with oil (any).

8. Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.

9. Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.

10. Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

Spinach and Ricotta Rolls recipe video!

Spinach and Ricotta Rolls nutrition per serving, assuming 24 servings.

LIFE OF DOZER

When I travel, Dozer stays with a golden retriever boarder. Basically, he's having a holiday too. He has so much fun that I fear the day that I go to pick him up and he refuses to come with me....!!

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Spinach and Ricotta Rolls | RecipeTin Eats

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Juicy, cheesy spinach and ricotta filling enclosed in buttery, flaky puff pastry. These Spinach and Ricotta Rolls are great finger food for parties, snack food on the go, and popping into lunch boxes. Snack Monsters' dream come true! Plus they are great for making ahead.

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These Philly Cheesesteak Stuffed Peppers are the definition of easy meals! They're a cinch to prepare & the flavor is amazing! An instant family favorite!
I'm going stir crazy.

I had a minor surgical procedure done on my right leg last week to treat some veins whose valves don't function. My plan was that I was going to be down for the count for 48 hours... 72 hours max. The reality? It's been 6 days & I still can't walk to the bathroom without saying ' ow ' the whole way.

What the heck, leg? Did you not get the memo? You're 72 hour recovery time is over - so get with the program!

You know how some days you wish you could just stay in bed & watch chick flicks all day week long? Yeah - totally not what it's cracked up to be. I was over that 5 days ago.

Even though I'm stuck in rest mode for the time being, a girl's still gotta eat. Thank goodness for easy recipes like this that my family can easily make on their own.

I love recipes that are more like a guideline that anything else. That's exactly what this one is. You simply take deli roast beef with sautéed onions & garlic (mushrooms too if you want) & layer it with cheese inside of a hollowed out bell pepper, & bake til tender. One of my best friends made these for me for the first time, and I was hooked - so I had to make them too! It's genius! And, full of yummy too!

And if you're cutting back on the carbs for whatever various reason, you won't even miss the bun on this delicious take on the philly cheesesteak!

Here's what you need:

Start out by prepping all your ingredients. Remove the seedy centers of the bell peppers & hollow them out for stuffing. Slice the onions, garlic, & mushrooms (if using). Cut the deli roast beef into strips.

Cover the bottom of a skillet with extra virgin olive oil. Add the onions & garlic - and mushrooms if you're using them. I don't really like mushrooms ( unless they're stuffed with bacon & cheese), but other members of my family do - so I choose to sauté my mushrooms in a separate pan so that I can only add them to the peppers where they're wanted.

Season them up with a little salt & pepper. Cook on medium heat for 7-8 minutes, or until slightly browned & tender.

Once the veggies are lightly browned, add the sliced roast beef to the pan.

Stir, season with about 1.5 t0 2 tablespoons of your favorite steak seasoning. Cook until warmed through.

Now, it's time to stuff those peppers!

Start by placing a slice of Provolone or Mozzarella cheese in the bottom of each pepper. I got my cheese from the deli counter when I got my beef.

Top the cheese with some of the Philly Cheesesteak mixture - filling the pepper about halfway. Add another piece of cheese, & then fill with a little more meat mixture - then top the entire pepper with one more piece of cheese.

Bake at 400 degrees for 15-20 minutes, or until the pepper is tender.
The Perfect Philly Cheesesteak Philly Cheesesteak Crescent Ring Foolproof Eye of Round Roast
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These Philly Cheesesteak Stuffed Peppers are the definition of easy meals! They're a cinch to prepare & the flavor is amazing! An instant family favorite! I'm going stir crazy. I had a minor surgical procedure done on my right leg last week to treat some veins whose valves don't function.

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Grilled Portobella Mushrooms with Spinach and Cheese (VIDEO!)

Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!

September? Apples? Pumpkins? Not yet! Let's GRILL. I'm not putting away the grill until there is snow on it. Deal? Deal.

Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.

I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season.

I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside.

I mean, who doesn't love those things? I just don't love what follows fall here in Michigan - 11 months of winter. Or so it seems.

I'll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he'll let me.

We made these mushrooms as a side dish for grilled chicken, but I've always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. They're perfect for Meatless Mondays, too!

Note: Make sure to scrape out the black gills of the mushrooms. Otherwise you'll get a lot of black liquid after your mushroom caps are cooked. Not appetizing! I use a grapefruit spoon to handle the job.

Love these? Try my pepperoni chicken parmesan stuffed mushrooms!

Here's a video of these grilled portobella mushrooms with spinach being made!

Grilled Portobella Mushrooms with Spinach and Cheese

Ingredients:

Directions:

Verdict: Loooove these!
Husband's take: I was worried that he wouldn't be into these because sometimes he doesn't love overly cheesy things, but he liked these grilled portobella mushrooms with spinach and CHEESE a lot! Maybe even more than I did!
Changes I would make: Nada.
Difficulty: Easy! Especially if you make someone else do the grilling!

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Grilled Portobella Mushrooms with Spinach and Cheese (VIDEO!)

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Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven! September? Apples? Pumpkins? Not yet! Let's GRILL. I'm not putting away the grill until there is snow on it. Deal?

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These Spinach-Artichoke Stuffed Mushrooms from Delish.com will make anyone love eating their veggies!

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Make this easy Slow Cooker Crustless Broccoli Cheese Quiche for breakfast or for dinner!

Have you ever made an egg dish in the slow cooker? It's the only way I do quiche and breakfast casseroles now. I want to make clear that this is not overnight recipe. I've tried egg dishes a few times overnight, even on the low setting they get overcooked. This recipe for Slow Cooker Broccoli Cheese Quiche needs only 2 hours and 15 minutes on the high setting, that is the perfect amount for the eggs to set up and they are still tender.

I decided to use cream cheese instead of milk or sour cream. The cream cheese gave this a bit of creaminess, but I could not taste cream cheese at all, it's just there bringing the whole dish together.

You will see in the recipe below I decided to blanch the broccoli before adding it to this quiche. The slow cooker heats up too slow to cook the broccoli fork tender, which is to me important for quiche.

Here is my video about how to make this easy quiche. You can follow me on YouTube .

Spring break is just ending here for us! We didn't do much, just a day at the beach and went to the movies. It's rained everyday this week here in Oregon, but that has been typical lately.

Whether you make this Broccoli Cheese Quiche for breakfast or for dinner, this recipe is super easy and the leftovers taste just as good. Have a great week!

You may also like: Slow Cooker Pork Cassoulet

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Slow Cooker Crustless Broccoli Cheese Quiche - The Magical Slow Cooker

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Have you ever made an egg dish in the slow cooker? It's the only way I do quiche and breakfast casseroles now. I want to make clear that this is not overnight recipe. I've tried egg dishes a few times overnight, even on the low setting they get overcooked.

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These meatless meatballs were a HUGE hit in my house, I even let my neighbors and friends try and everyone loved them! Made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce. Serve them as an appetizer, over zoodles, whole wheat pasta or with a crusty piece of bread on the side.

A few weeks ago I made these awesome eggplant "meatballs" and the most asked question I got in the comments and on Facebook was can you make them with zucchini? Loving the idea, especially since I have a few giant zucchinis on my counter I put this to the test and they turned out awesome! I had to change the recipe a bit from the eggplant one since zucchini is very watery, and they turned out great, even better than the eggplant in my opinion and everyone who tried them, loved them!

Zucchini Meatballs

These meatless meatballs were a HUGE hit in my house, I even let my neighbors and friends try and everyone loved them! Made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.

Ingredients:

cooking spray

1 tsp olive oil

2 garlic cloves, crushed

1 1/4 lbs unpeeled zucchini, grated

1/2 tsp kosher salt

1/8 tsp black pepper

3 tbsp chopped basil, plus leaves for garnish

1 cup Italian seasoned breadcrumbs

1 large egg, beaten

1 ounce (1/4 cup) Pecorino Romano cheese, freshly grated, plus more for serving

2 cups quick marinara sauce or jarred (I love DeLallo Pomodoro)

part skim ricotta cheese, for serving (optional)

Directions:

1. Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.

2. Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.

3. Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.

4. Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.

5. Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.

6. Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.

7. Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.

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These meatless meatballs were a HUGE hit in my house, I even let my neighbors and friends try and everyone loved them! Made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.

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These low carb stuffed peppers are the perfect answer to a busy weeknight! Even my kids gobbled these up.

You know, my daughter is twelve years old now. Like, I will die. She will be the death of me.

I literally do not know how my parents survived my tween/teen years, because I really don't think I can make it through this phase.

One minute the kid is so sweet and she's just like my little BFF. The next minute she's texting her friends about how I'm so terrible and all I ever do is scream at her. I mean...I don't think I've ever screamed at her? Raised my voice? Sure. Screamed? No.

How am I supposed to survive this?

Also, the arguing. She is, apparently, so much smarter than I am. She knows everything and the things I think that I know are obviously super wrong. So wrong that you can't even believe. The most wrongest thing in the world.

So. That's my life and it's a miracle that I'm still here living it.

Especially considering that I'm still over here going strong on this low carb thang. I mean, okay. Whatever - I took a week off and ate every carb in sight, but I regret nothing. I had recipes to develop for y'all and I just can't develop new recipes without EATING THEM, you guys. Not possible.

Anyway, I'm back on the low carb bandwagon and I created these low carb stuffed peppers and my whole family really liked them. The filling is a riff on these cream cheese chicken enchiladas. My son requests those at least once a week, but they were getting too hard for me to resist while not eating carbs. So, these peppers were born!

Each pepper half contains 5 net carbs.

As I've said before, I only share low carb recipes here that my entire family enjoys. This isn't, technically, a low carb blog and I plan to stay true to that! So, no funky ingredients for now! These are made with things you totally stock anyway.

Give these low carb stuffed peppers a try and report back! Curious to hear what you think!

Cream Cheese Chicken Stuffed Peppers

Ingredients:

Directions:

Serving Size 1 pepper half

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Cream Cheese Chicken Stuffed Peppers - Buns In My Oven

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These low carb stuffed peppers are the perfect answer to a busy weeknight! Even my kids gobbled these up. You know, my daughter is twelve years old now. Like, I will die. She will be the death of me. I literally do not know how my parents survived my tween/teen years, because I really don't ...

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I cooked an 11 lb one for Thanksgiving this way, As long as it fits in your crock pot it should work. Mine was boneless unsliced and everyone said it was great. We used brown sugar, pineapple rings and the juice from the pineapple poured over the brown sugar and pineapple.

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Crispy Cauliflower & Broccoli Cheese Patties ~ Recipe

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Recipe with video instructions: These vegetarian patties are jam packed full of not just one but 2 cheeses! Ingredients: 1 large cauliflower, 1 large broccoli , 200g breadcrumbs, 4 tbsp plain flour , 1 large egg, beaten , 250g camembert, 100g grated cheddar,

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Recipe with video instructions: Warm weather is the perfect excuse to try grilling your pizza with these 4 varied and delicious versions.

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I have seen those recipes for Cauliflower Pizza Crust everywhere. I've been meaning to give it a try for a while. I finally did it. There are lots of different versions of the recipe out there so I did a little experimenting and came up with one that I'd like.

Ricing the cauliflower and squeezing the water out takes some time and effort, but it really isn't any more effort than making a traditional dough. And no rising time so it is much faster.

There are tons less calories than a traditional pizza and it is gluten free.

It tastes good. The cauliflower flavor doesn't come through at all.

A slice of cauliflower pizza just isn't as filling.

It is difficult to get a crispy crust. I love a crispy-bottomed pizza, and this ended up being very bread-like instead I even tried heating it in a skillet after cooking to crisp up the bottom and I just ended up with a slightly burnt bottom.

Overall, it is still really good. It satisfies the pizza cravings I almost always have, without all the extra calories AND a vegetable.
Time to Make It: 20 to 25 minutes
1 medium head cauliflower

1/4 cup shredded parmesan

1/4 cup shredded mozzarella

+Desired Toppings and Cheese

1. Preheat a pizza stone (if you have it) in an oven at 500 degrees.

2. Cut the cauliflower into florets. Rice the cauliflower in a food processor by putting it in with an S blade and pulsing until the cauliflower resembles rice. If you have a smaller food processor you may need to do this in batches.

3. Transfer the riced cauliflower to a microwave safe bowl. Cover with a paper towel and microwave for 2 to 3 minutes.

4. Carefully overturn the bowl onto the center of a clean tea-towel or thin dish towel. Fold the sides over to cover the cauliflower and twist the ends to drain the cauliflower of excess water. Remove as much of the water as you can.

5. Transfer the drained cauliflower to a mixing bowl. Stir in eggs, basil, oregano, garlic, parmesan, and mozzarella. Smash it into a dough ball.

6. Carefully roll out the dough on parchment paper. Roll out into a thin dough, using your hands to shape as necessary.

7. Transfer the pizza (with parchment paper) onto the preheated pizza stone, or bake on a baking sheet if you do not have a stone. Bake for about 10 minutes. Remove from oven and add desired toppings.8. Bake an additional 7 to 10 minutes until lightly browned.

15 of my very best healthy recipes! They are so easy and delicious, you'd never even know they are healthy! Nutrition information included for every recipe. You'll love it!

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I have seen those recipes for Cauliflower Pizza Crust everywhere. I've been meaning to give it a try for a while. I finally did it. There are lots of different versions of the recipe out there so I did a little experimenting and came up with one that I'd like.

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Here's How To Spice Up Your Boring Veggie Burgers

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Bacon Cheddar Baked Potato Recipe by Tasty

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Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup of bacon bits.

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Discover recipes, home ideas, style inspiration and other ideas to try.

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1. In a 9x13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.

2. Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

3. Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Add Step

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Chicken spinach and mushroom low carb oven dish Recipe by Bohemian

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In a 9x13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

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Jump to Recipe
This post may contain affiliate links. Read my disclosure policy.

Parmesan Crusted Chicken that's a kid friendly, healthy easy weeknight meal with a crispy cheesy crust in 45 minutes and only 1 pan and 1 bowl to clean up!

Cheese crusted main courses seem like a winning dinner to me (this could be why our Parmesan Crusted Pork Chops are one of our favorite dinners) and the fact the recipe is so easy only makes this dish even more amazing.

PARMESAN CRUSTED CHICKEN

Parmesan Crusted Chicken is an easier, healthier version of baked chicken than Easy Chicken Parmesan since we have less breading on the chicken. We love easy baked chicken recipes because they're healthy, cook quickly and are family friendly and this recipe is no exception to that rule!

We love serving this Parmesan Crusted Chicken with Garlic Bread, pasta and a side salad topped with Olive Garden Italian Dressing.

BAKED CHICKEN

Baked Chicken is a delicious option when you're not making a Perfect Simple Roast Chicken or Easy Grilled Chicken.

Generally when working with breading you can either bake or fry. In this recipe with the addition of the Parmesan cheese and olive oil you'll have enough fat to help brown the breading.

When baking the chicken be sure to give each piece of chicken some space apart from the next piece of chicken. This prevents the chicken from steaming as it cooks and helps the crust brown evenly.

We also flip the chicken halfway through the cooking time (this is the hardest part of the recipe). Because we have a breading and we are flipping the chicken we have to be careful to avoid any of the breading coming off.

Ingredients:

Chicken:

Boneless Skinless Chicken Breast is the choice of meat for this recipe. Make sure the chicken is even in thickness and about 6 ounces in weight. The easiest way to trim a standard boneless skinless chicken breast is to remove the tenderloin under the breast. If you still need to cut down on the size of the chicken I suggest trimming around the longest widest side of the chicken.

Breadcrumbs:

We use panko breadcrumbs in this recipe because they stay crispier longer than most breadcrumbs but you can use traditional bread crumbs in their place if you'd like. If you're using standard breadcrumbs you may want to dredge your chicken in one large egg before breading to help your breading adhere.

Cheese:

We use Parmesan Cheese in this recipe because it is a hard cheese that doesn't melt completely and easily. You don't want to swap this cheese for a different one like mozzarella or cheddar but using a similar hard cheese like Romano cheese would work.

If you use grated Parmesan cheese I'd again recommend using an egg to dredge your chicken first to help the breading adhere first.

Lemon Zest: This adds a fresh flavor and the lemon juice from the lemon can be squeezed over the dish after the cooking is done.

Garlic: Either fresh garlic or garlic powder would be an easy addition to this recipe.

Seasoning mixes: Cajun, creole, jerk or other mixes like Italian seasoning add an easy new dimension of flavor.

Additions:

How to Make Parmesan Crusted Chicken:

Season Chicken with oil, salt and pepper.

Press into breadcrumbs and Parmesan cheese.

Place gently onto baking sheet and bake for 15 minutes.

Carefully flip chicken and bake an additional 15-20 minutes.

MORE EASY DINNER RECIPES:

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Keyword: Parmesan Crusted Chicken

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Ultimate Parmesan Crusted Chicken (5 mins prep!) - Dinner, then Dessert

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Jump to Recipe This post may contain affiliate links. Read my disclosure policy. Parmesan Crusted Chicken that's a kid friendly, healthy easy weeknight meal with a crispy cheesy crust in 45 minutes and only 1 pan and 1 bowl to clean up!

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Chicken alfredo roll-ups are a dreamy, creamy weeknight dinner masterpiece.

3 tbsp. butter (plus more greasing the dish)

3 tbsp. flour

2 1/4 c. milk (preferably 2% or whole)

Juice of 1 lemon

2 tsp. chopped parsley

2 garlic cloves, minced

2 tbsp. cream cheese, softened

2 c. shredded rotisserie chicken

1/2 c. finely grated Parmesan

8 cooked lasagna noodles

kosher salt

Freshly ground black pepper

1. Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.

2. Melt butter in a large skillet over medium heat. Add garlic and sauté until garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and about 1 teaspoon of parsley. Season to taste with salt and pepper. Then stir in shredded chicken.

3. Spoon a thin layer of sauce onto the bottom of the baking dish.

4. Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups.

5. Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.

PIN IT FOR LATER

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Chicken alfredo roll-ups are a dreamy, creamy weeknight dinner masterpiece. 3 tbsp. butter (plus more greasing the dish) 3 tbsp. flour 2 1/4 c. milk (preferably 2% or whole) Juice of 1 lemon 2 tsp. chopped parsley 2 garlic cloves, minced 2 tbsp. cream cheese, softened 2 c.

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By Pam Dana on .

I decided to do a round of Freezer Meals this last week! Originally, Jessica from Pretty Providence and I were going to do them together again, but I had a sick 2 year old and with her having a newborn baby girl, we decided not to risk it. RSV is popping up all over the place right now in babies... and I didn't want to chance her Nora getting sick.

All of these meals were pretty much a chicken and a sauce, so they were SO fast to put together. These are all the type of meals that I will serve with Rice and a quick veggie. I made 5 new recipes, plus 2 recipes from Freezer Meals from Round #1! And, I made 2 of each recipe! So, I ended up with 14 freezer meals in about 1 1/2 hours! Can I hear a WOO WOO!!

All the recipes are ingredients for ONE Freezer Meal. So, if you're doing two, then you'll need double what the typed recipe reads!
Recipe #1: French Chicken
I got this recipe from my sister, who got it from a friend. I have made it a ton of times, but this was my first time putting it together for a Freezer meal! It'll be nice to have it all ready! I generally just serve it with Rice!

4-6 Chicken Breasts (I use the Costco Pouches and generally 3 to 4 breasts is PLENTY for my family of 4)

1 can of Cranberry Sauce (I like Whole Berry best for this recipe)

8 oz of French Dressing

1 packet of Lipton Onion Soup Mix

Mix Chicken, Cranberry Sauce, French Dressing and Lipton Onion Soup Mix in a Gallon Freezer Ziplock Bag. After closing, take your hands and smash all the ingredients to combine.

To cook: Take the Freezer Meal out of the Freezer and hour before starting or run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!
Recipe #2: Teriyaki Chicken
This recipe is from my mother-in-law! It's a recipe that I generally bake, but have made using a crockpot before. It's one of my families favorites!

6-8 Bonesless, Skinless Chicken Thighs

1 Cup Teriyaki Sauce

1 Cup Water

2/3 Cup Brown Sugar

3 Cloves Garlic

A few slices of of Ginger

Add all ingredients to a Freezer Gallon Ziplock Bag! Don't stres about trimming up the Chicken Thighs too much, it's really not needed! One of the reasons I love crockpotting Chicken Thighs is because the fat melts and only adds to the taste!! Once bag is closed with all the air out use your hands to mix all the ingredients and make sure the Thighs are sitting in a good sauce!!

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!
Recipe #3: Sweet BBQ Chicken
I adapted this recipe from one that a friend shared with me from Just a Pinch Recipes. If you decide to use a Sweet BBQ Sauce, then you'll want to reduce the amount of Brown Sugar you use.

4-6 Chicken Breasts

12 oz bottle of BBQ Sauce

1/2 Cup Brown Sugar (I like mine really sweet, so I'll usually do a little bit more then this)

1/4 Cup Vinegar

1/8 teaspoon of Cayenne Pepper

1 tsp Garlic Powder

Once the chicken is cleaned, I like to rub it with the Cayenne Pepper. But, if you're in a hurry you can just add the Chicken to a Freezer Gallon Ziplock Bag and then add the rest of the ingredients. Once bag is closed, use your hands to mash all the ingredients together!

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!
Recipe #4: Creamy Chicken Italian-O
I got this recipe from Lisa actually! It's a yummy one! Enjoy!

4-6 Chicken Breasts

8 oz Cream Cheese

1 Can of Cream of Chicken

1 Dry Packet of Italian Seasoning

Take softened Cream Cheese, Cream of Chicken and Italian Seasoning and mix together in a bowl. Take cleaned chicken and place in a Freezer Gallon Ziplock Bag and top with the mixture. After Ziplock bag is closed, take your hands and push wet mixture to cover chicken.

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!

4-6 Chicken Breasts

1/2 a small bottle of Zesty Italian Dressing

1 Packet of Dry Ranch Dressing (3 TB)

1/2 Cup Water

1/2 TB of Minced Garlic

1/2 TB Chili Powder

1/2 TB Ground Cumin

Combine all ingredients in a Freezer Gallon Ziplock Bag. Once ziplock bag is closed, take your hands and combine all ingredients together well.

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!
Recipe #6: Garlic Lime Chicken Recipe #7: Worlds Best Chicken
It feels so good to have my Deep Freezer FULL! WooWoo!! I hope these recipes are ones that you and your family enjoy! Good luck filling up your freezers!

Want to keep up with us at Over the Big Moon....click here to learn how to subscribe!

Pam Dana

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By Pam Dana on . I decided to do a round of Freezer Meals this last week! Originally, Jessica from Pretty Providence and I were going to do them together again, but I had a sick 2 year old and with her having a newborn baby girl, we decided not to risk it.

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A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!
We survived spring break. It was a nice week spent with the kids. On the first day of spring break, my boys woke up and said that they were bored an hour later. I knew that I would have to get creative this week. Luckily the weather was nice and we spent a lot of time outside. We enjoyed spending time together as a family. It ended on such a beautiful day today on Easter Sunday. I hope you enjoyed spending it with your family as well!

One of our favorite meals of the week was this Creamy Lemon Chicken Piccatta. It was amazing. My favorite part was that it was a one pot meal and ready on the dinner table in 30 minutes!

It is just like the classic chicken piccata dish, but with the added lemon tang. It gives it such a fresh and delicious taste to this creamy sauce. The chicken has a delicious breading on the outside and it is perfect served over some pasta. Everyone in my family loved this meal. It had such a delicious flavor and will be one that we make again and again!

Recipe Adapted from The Pioneer Woman

Creamy Lemon Chicken Piccatta

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

*Utopia Kitchen Cooking Knives
A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!
*Staub Cast Iron Skillet

*Cuisinart Stainless Steel Chopper

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Creamy Lemon Chicken Piccata | The Recipe Critic

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A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love! We survived spring break. It was a nice week spent with the kids. On the first day of spring break, my boys woke up and...

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chicken piccata | Search Results | The Pioneer Woman

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Howdy! I'm a desperate housewife. I live in the country. I'm obsessed with butter, Basset Hounds, and Ethel Merman. Welcome to my frontier!

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Print Recipe
Cooking a healthy meal for my family after a long day at work has always been a challenge. I needed something simple but interesting, healthy but delicious and above all, quick!

Your family will thank you for trying this recipe, starting with lean chicken meatballs with greek inspired flavors, crispy zucchini chips and fluffy rice pilaf. Everything cooks together so you and your family can all eat together!
For meatball:

1 package (10 ounces) chopped, frozen spinach

1.5 pounds ground chicken breast

3 cloves garlic, grated or minced

1 extra large egg

1 teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon black pepper

6 tablespoons crumbled reduced fat feta cheese

1 cup bread crumbs

1 teaspoon olive oil

For zucchini:

3 small zucchini, sliced into ¼ inch rounds

2 tablespoons olive oil

½ cup italian-seasoned bread crumbs

2 tablespoons grated parmesan cheese

2 tablespoons fresh oregano

1 tablespoon unsalted butter

1/2 medium onion, finely chopped

1/2 medium red bell pepper, finely chopped

1 1/2 teaspoons salt

2 cups long-grain white rice

2 1/2 cups chicken broth

Preheat oven to 350 degrees F
For meatballs:
Defrost the spinach according to package directions. Squeeze all of the water out of the spinach and place the spinach in a large bowl. Add all of the remaining ingredients and mix gently to combine. Form the mixture into 24 meatballs, about 1-½ inches in diameter.
For zucchini:
Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs, parmesan cheese, oregano and toss to coat.

1. Melt the butter in a large pan over medium heat.

2. Stir in the onion, bell pepper and 2 pinches of salt.

3. Decrease the heat to low and sweat onion and red pepper for 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, another 3 to 4 minutes.

4. Add the broth, Increase the heat and bring to a boil.

5. Pour rice into an oven safe dish and cover with tinfoil. Place meatballs and zucchini on a baking sheet beside rice and bake for 15 min .Remove baking sheet from oven let rice rest for 15min then fluff with fork and enjoy.

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Family Meals Made Simple with This Easy Greek Dinner! Done in Less Then 60 Min!

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Cooking a healthy meal for my family after a long day at work has always been a challenge. I needed something simple but interesting, healthy but delicious and above all, quick! Your family will thank you for trying this recipe, starting with lean chicken meatballs with greek inspired flavors,

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Why buy the expensive deli chicken salad when you can make our Copycat Willow Tree Chicken Salad at home? (It's just as good!)
A few years back when I was pregnant with my daughter, I had food cravings like most pregnant woman do. One of my cravings was for Willow Tree chicken salad. Almost every day for lunch, I went to a little sandwich shop about a block away from my office, and I would get the exact same thing to eat: a Willow Tree chicken salad sandwich (and this sandwich shop specifically stated it was Willow Tree for good reason!) on sourdough bread, milk, and a piece of fruit.

Willow Tree Farm is a New England-area food company and poultry farm based out of Attleboro, Massachusetts, famous for their deli chicken salad and chicken pot pies. According to the Willow Tree website, they credit their chicken salad as one of the reasons the company has flourished over the years, and their products are also sold at grocery chains all along the East Coast of the United States.

My husband learned of my Willow Tree chicken salad craving - and being the sweetheart that he is - he set out to recreate this chicken salad recipe at home just for me. (It's always important to keep a pregnant lady happy!) 😉

Jack started with the recipe found online here (someone else must have had a similar craving) but tweaked it further after reading the ingredients which the folks at Willow Tree were nice enough to list on their website as well. I think Jack has come pretty close with the recipe we've listed below. Enjoy!
A few last notes: This recipe was originally shared here on A Family Feast in November 2012. We've updated the original photo (you can see that below - our food photography has definitely improved over the years) and we included a video as well (see above). Our readers love this recipe - even those readers who never tasted the original Willow Tree version! I do also want to thank the folks at Willow Tree for being such great sports about this copycat recipe. As you can see in the comments below, the folks at Willow Tree have been following along with our readers' comments and closely guarding the family's real chicken salad recipe!
Copycat Willow Tree Chicken Salad

Ingredients

1 pound cooked chicken breast

¾ cup mayonnaise

3 tablespoons finely minced celery

3 tablespoons finely minced onion

1 tablespoon brown sugar

1/8 teaspoon garlic powder

Pinch of salt

Pinch of pepper

Instructions

1. Using a stand mixer with paddle attachment, blend chicken breasts until thoroughly shredded, or shred by hand. (Note: Shredded chicken rather than diced chicken pieces will help recreate the original Willow Tree chicken salad texture.)

2. Remove bowl from the stand mixer and add in all other ingredients. Stir by hand to mix well.

3. Serve over lettuce leaves or in sandwiches.

You may also like:
Baked Chicken Salad 20+ Delicious Chicken Salad Recipes Thai Peanut Chicken Noodle Salad

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Copycat Willow Tree Chicken Salad - A Family Feast

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Why buy the expensive deli chicken salad when you can make our Copycat Willow Tree Chicken Salad at home? (It's just as good!) A few years back when I was pregnant with my daughter, I had food cravings like most pregnant woman do. One of my cravings was for Willow Tree chicken salad.

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An Easy Thai Satay Chicken In A Thick And Creamy Peanut Sauce with a special ingredient in the sauce that takes this satay from 'yeah, it's nice' to 'wow! It's spectacular!'

The one ingredient I add into it covers over 10 ingredients, so YOU don't have to worry about forgetting anything in the supermarket! Now this is a quick and easy Thai Satay Chicken recipe!

The thing about this Thai Satay Chicken recipe is that it may not be the authentic real deal directly from Thailand whatever, BUT it IS incredible and TASTES like take-out Thai, which, to me, is a crucial part of living.

This recipe is my answer to those moments you want a Thai Satay Chicken, but either:

A) you don't have time to be cubing chicken, soaking skewers and threading chicken onto those skewers while trying to avoid stabbing fingers and palms with said skewers.

OR

B) you just want an easy route. Aka lazy. This is for us.

Serve with the peanut sauce on the side OR drown the chicken in the satay sauce before it hits the table, I love both ways and can never decide which one is better, because in the end it's going to end up in sauce. Well, in this house anyway. But, serving the sauce on the side would suit most people for easier control of exactly how much sauce goes over this chicken.

The chicken is first marinaded in a beautiful sauce FULL of satay flavours, and seared in that sauce for extra flavours. Don't even try to skip this step. You'd be loco to rush ahead.

What makes this marinade extra special is using Thai red Curry Paste! Forget about buying a basket full of spices and ingredients, grinding them yourself and turning them into a paste, which is essentially what most Thai sauces are made from. No need when you can get a good Thai Paste at any supermarket.

Once you've seared your chicken, it then finishes cooking in the oven while you prepare this sauce. THIS SAUCE. God, help me. NOT just peanut butter and coconut milk. No, forget it. I don't roll like that. The peanut sauce also has Thai paste for an extra hit of flavour, plus other flavours to get that KAPOW.

From here, once the chicken is cooked through, you can pour the sauce straight into the pan and reserve maybe 1/4 cup for serving.

Or just drown it all in sauce. We love sauce. Can you tell?

Thai Satay Chicken to knock your socks off. If you like more Thai recipes, you might like this
Thai Chicken Meatball Salad Sticky Thai Chicken Wings
Thai Chicken with Noodles!

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The one ingredient I add into it covers over 10 ingredients, so YOU don't have to worry about forgetting anything in the supermarket! Now this is a quick and easy Thai Satay Chicken recipe!

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This easy hack results in a perfect roast chicken, and the veggies to go along with it!

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1/2 lb. yukon gold potatoes, quartered

Freshly ground black pepper

1 large bunch fresh thyme

1 large bunch fresh rosemary

1 3-4 lb. chicken, gizzards removed

1. Preheat oven to 425° and cover the hole of the Bundt pan with foil.

2. In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.

3. Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub olive oil all over the skin of the chicken, then season generously with salt and pepper.

4. Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and extra pan juices.

Lauren Miyashiro Food Director Lauren Miyashiro is the Food Director for Delish.com.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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This easy hack results in a perfect roast chicken, and the veggies to go along with it! Advertisement - Continue Reading Below 1/2 lb. yukon gold potatoes, quartered Freshly ground black pepper 1 large bunch fresh thyme 1 large bunch fresh rosemary 1 3-4 lb.

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Copycat Chick-Fil-A Chicken NuggetsGo
Check out this Easy Copycat Chick-Fil-A Chicken Nuggets Recipe & Sauce!

If you are looking for a new Chicken Recipe, be sure to check out this Copycat Chick-Fil-A Chicken Nuggets Recipe! Make these Chicken Nuggets the next time you are hosting a party or making your kids nuggets to send in their school lunches! This is an easy recipe to make for Holiday Parties or Football Parties! Also great for Kids Birthday Parties since kids LOVE chicken nuggets! Plus, here are some more great Football Party Recipes and Appetizer Recipes!

Copycat Chick Fil A Chicken Nuggets & Sauce

INGREDIENTS:
Sauce:
1/2 cup Ken's Steakhouse Honey Mustard Dressing
1 tsp Sweet Baby Ray's BBQ Sauce
1/2 tsp Apple Cider Vinegar
Nuggets:
1 cup Dill Pickle Juice
1 lb Boneless Skinless Chicken Breasts
1 Egg
1 cup Milk
1 1/2 cup Flour
3 tbsp Powdered SUgar
2 tsp Salt
1 1/2 tsp Pepper
1/2 tsp Paprika
Peanut Oil

DIRECTIONS:
Combine honey mustard and BBQ sauce. Set aside.
Cut chicken into roughly 1″ pieces and place in zippered bag with pickle juice to marinate in refigerator for at least 4 hours.
Mix together milk and egg in a large bowl.
Drain pickle juice from chicken and add to egg mixture.
Toss to ensure all pieces are coated.
Drain excess egg mixture.
Heat oil on medium high to about 375.
In a zippered bag, add flour powdered sugar, paprika, salt and pepper. Shake well to mix.
Add chicken to zippered bag and shake to coat.
Cook chicken pieces in oil for until crispy and browned (about 3 to 4 minutes).
Drain on paper towels.

Copycat Chick-Fil-A Chicken Nuggets Recipe!

Plus, grab this Thermos at Amazon to store your Kids' Chicken Nuggets in! Receive Free Shipping with Amazon Prime, or Free Super Saver Shipping on orders of $35 or more! This is a great way to Send Chicken Nuggets in your Kids' Lunches!
Make sure you check out our Saving Money Blog and also our How to Coupon Page for more tips, tricks and videos on saving money and using coupons.
Make sure you Follow Me on Pinterest!

Pricing subject to Change at any time. Please make sure you check the current price on Amazon.com before purchasing.

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Copycat Chick-Fil-A Chicken Nuggets Recipe

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This Post May Contain Affiliate Links. Please See Our Disclosure Policy Here. Copycat Chick-Fil-A Chicken NuggetsGo Check out this Easy Copycat Chick-Fil-A Chicken Nuggets Recipe & Sauce! If you are looking for a new Chicken Recipe, be sure to check out this Copycat Chick-Fil-A Chicken Nuggets Recipe!

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Anything that makes cooking dinner easier for me is a winner in my books. You may have made tons of one pan meals using just a baking sheet, but did you know your bundt pan has more uses than just for desserts?

This Roasted Rotisserie Style Bundt Pan Chicken simplifies Sunday dinner like no other! Roast up your chicken and veggies all at once using just a bundt pan and a baking sheet to catch any extra drippings! The veggies soak up all the delicious flavor dripping from the chicken, and it's all ready at the same time! You'll love this easy recipe for those busy nights!

Shared Food

6-7 pound whole chicken

1.5 pounds mini potatoes

1 bag carrots

½ pound salted butter, softened

1 sprig rosemary, minced

2 cloves garlic, minced

1. Preheat the oven to 450 degrees.

2. Prepare compound butter by mixing butter, rosemary and garlic in small bowl. Wrap in plastic wrap and chill until firm (approximately 1 hour).

3. Season the chicken by rubbing salt and pepper on the skin (feel free to add your own spices to this as well), then place slices of the prepared compound butter under the skin.

4. Spray your bundt pan with non-stick spray.

5. If you'd like to include vegetables, add them to the bottom of the bundt pan (potatoes and carrots).

6. Stick your chicken onto the bundt pan, forcing the center of the bundt pan through the center of the chicken.

7. Place a lined baking sheet underneath the bundt pan to catch any extra drippings that fall through the open hole in the pan.

8. Basting throughout the cooking process, roast the chicken and vegetables for 60-90 minutes, or until the thigh temperature reaches 160 degrees.

9. Rest the roast chicken for 10 minutes before slicing and serving.

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This Roasted Rotisserie Style Bundt Pan Chicken Simplifies Sunday Dinner Like No Other!

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Anything that makes cooking dinner easier for me is a winner in my books. You may have made tons of one pan meals using just a baking sheet, but did you know your bundt pan has more uses than just for desserts?This Roasted Rotisserie Style Bundt Pan Chicken

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INGREDIENTS:

raw chicken breasts, thighs, or wings

For The Marinade:
juice of two large, fresh lemons
1/2 c. malt vinegar
2 dried bay leaves (or 1 fresh bay leaf)
1 tsp. salt
1 tsp. pepper
1/4 tsp. ground clove
1/2 c. chopped green onions

For The Batter:
1 1/2 c. all-purpose flour
white wine
yolk of three eggs
1 tsp. salt

Check out the video below to see the steps on how to make this delectable, succulent fried chicken. Everyone will be begging for your recipe!

SHARE on your Facebook page if you love cooking!

Trending Stories

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The Internet Is Going Crazy For This 18th Century Fried Chicken Recipe

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INGREDIENTS: raw chicken breasts, thighs, or wings For The Marinade:juice of two large, fresh lemons1/2 c. malt vinegar2 dried bay leaves (or 1 fresh bay leaf)1 tsp. salt1 tsp. pepper1/4 tsp. ground clove1/2 c. chopped green onions For The Batter:1 1/2 c. all-purpose flourwhite wineyolk of three eggs1 tsp.

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Check out our online Home Decor & Clothing Boutique Drops of Sunshine!

This salad would be the perfect 4th of July side dish! Really, it's perfect any time, all year round. Trust me, I make it all the time. Any gathering and I'll volunteer to bring the side dish and this is my go to winner!

I made this last weekend for Kinzee's baptism. I needed two different salads to make and this was one of them. I'll share the other one with you soon! I love the juicy grapes in it and crunchy cashews.

MY OTHER RECIPES

We had a wonderful day for Kinzee's baptism. It was gorgeous out. A true gift from God. Bless my mom's heart she hosted the dinner after baptism. My house is the size of peanut and we all love each other but we would have had to sit on each other's lap to all fit in it! She made the famous Sweet 'n' Sour Meatballs and they were a hit like usual. If you haven't checked out this recipe you must!

I think this salad was also a hit because my sister-in-law asked after dinner, "Hey, is this going on your blog?" I love it when when I get asked for recipes to go on my blog!

If you are looking for a delicious pasta salad recipe that's a little different than the norm you guys have to try this! It's loaded with so many amazing flavors from the chicken, grapes, cranberries and cashews.

It is going to become your new favorite pasta salad recipe!

Cashew Chicken Rotini Salad

Ingredients

Instructions

1. Cook the pasta according to packaged directions. Drain pasta and rinse in cold water.

2. In a large bowl combine chicken, grapes and cranberries. Add pasta.

3. In a small bowl, whisk ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour.

4. Just before serving stir in cashews.

by Julie Evink

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Pictures Updated and Video Added 5-24-17

Speedy Southwestern Salad ~ Loaded with Black Beans, Corn, Cheese, Salsa and Ranch!

Zesty Italian Salad ~ Cold Tortellini Salad Stuffed with Black Olives, Artichokes, Pepperoni & Parmesan!

Taco Salad - Piled high with lettuce, tomatoes, cheese and chips!

Make sure you don't miss any of the fun stuff Julie's Eats & Treats is up to!

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Check out our online Home Decor & Clothing Boutique Drops of Sunshine! This salad would be the perfect 4th of July side dish! Really, it's perfect any time, all year round. Trust me, I make it all the time. Any gathering and I'll volunteer to bring the side dish and this is my go to winner!

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Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this deliciously comforting meal effortless for a family favorite everyone will agree on.

©SpendWithPennies.com

Crock Pot Chicken and Dumplings

Pin it to your SLOW COOKER BOARD to SAVE it for later!
Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!
Chicken and Dumplings are probably the ultimate comfort food. Tender juicy shredded chicken and soft dumplings in a rich creamy brothy gravy.

This recipe uses a few little short cuts to make it really quick and easy to put together. I love the addition of frozen veggies for color, flavor and some extra nutrients.

The best part about this recipe is that it cooks up in the slow cooker all day long. That means you can spend about 5 minutes prepping and head on out and run your errands (or go for lunch with your friends which sounds much more fun). The slow cooker does all of the work but the results are just as amazing as a from scratch recipe!

When cooking dairy in the slow cooker (such as cream) it can often separate or curdle so I've subbed in condensed soup in this recipe. Condensed soup holds up very well in the slow cooker making it the perfect swap in this recipe!
RECPE NOTES:
I use a can of premade biscuits to make the dumplings. You're going to want to roll them extra thin as they do puff up a little while they cook. If you don't want to use (or don't have) canned biscuits, feel free to mix up a batch of your favorite homemade biscuits to create your own dumplings. Once you shred the chicken and stir it back in, your dumplings will break up a little bit but don't worry. The edges soak up a bit of the sauce making for a perfect bowl of comfort.

Once you try this easy recipe, it'll quickly become your favorite go to for slow cooker chicken and dumplings.
Note: Buttermilk, Country or Homestyle Biscuits work best in this recipe. When adding the vegetables/biscuits ensure the lid is left off as little as possible. Leaving the lid off for long periods of time will drastically increase cooking time.
I used a 6QT crock pot for this recipe. My biscuits are always perfectly cooked after 60 minutes however some slow cookers have required a little bit of extra time to cook the biscuits. Once the biscuits are cooked through they will still have a soft dumpling-like texture.

Ensure your slow cooker is on high and the liquid should be bubbling along the edges when you open the lid to add your vegetables and biscuits. You'll want to ensure you open the lid for as little time as possible and that your vegetables are completely defrosted.

Crock Pot Chicken and Dumplings

Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.
Chicken and Mushrooms with Bacon Sweet & Sour Chicken
Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

More Recipes You'll Love

Chicken Noodle Casserole

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Crock Pot Chicken and Dumplings - Spend With Pennies

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Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this deliciously comforting meal effortless for a family favorite everyone will agree on. ©SpendWithPennies.com Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!

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It's that time of year when everyone's gardens are exploding with zucchini.

Except mine because I don't have a garden. But the zucchini are inexpensive and plentiful at the grocery store.

Rather than making traditional enchiladas, I put a spin on things by hollowing out zucchini and piling them sky high with toppings rather than using enchilada wraps or taco shells.

You won't miss the carbs in these healthy enchiladas that are ready in 30 minutes and exploding with flavor. My family gave them a ten out of ten and asked when I'm making them again.

MY OTHER RECIPES

The enchilada sauce soaks into the chicken to keep it extra moist and juicy, there's corn and red and yellow bell peppers for flavor and texture, and the melted cheese is my favorite part.

Feel free to add black beans, pico de gallo, guacamole, sour cream, or your other favorite Mexican-inspired fixings. My boats were already loaded to the max and couldn't hold any more goodies even though I was tempted to try.

Loaded Chicken Enchilada Zucchini Boats

Prep Time: 10 minutes

Total Time: about 40 minutes

Ingredients:

Directions:

Related Recipes

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Easy Chicken Enchilada Bake - All the flavors of your favorite enchiladas, minus the work! Easy, ready in 30 minutes, and you can prep it in advance to save time on busy weeknights or before a big event!

Sweet Potato, Corn, and Black Bean Enchiladas (vegetarian) - Healthier comfort food that everyone will love! Fast, easy, and tastes amazing!

Cheesy Chicken Enchilada Quinoa - All the flavor of chicken enchiladas, minus the work of rolling them! Juicy chicken, corn, black beans, peppers, and loads of melted cheese! Easy, one-skillet, and ready in 30 minutes!

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Easy 30-Minute Chicken Fajitas - Make restaurant-style fajitas at home in just 30 minutes! Juicy chicken, caramelized onions, and bell peppers pack so much flavor! This easy recipe will go into your regular rotation!

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Baked Triple Cheese and Salsa Tortilla Chip Dip - Loaded with 3 kinds of cheese and baked to browned, bubbly, golden perfection! Always a hit at parties!

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Loaded Chicken Enchilada Zucchini Boats - Averie Cooks

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It's that time of year when everyone's gardens are exploding with zucchini. Except mine because I don't have a garden. But the zucchini are inexpensive and plentiful at the grocery store. Rather than making traditional enchiladas, I put a spin on things by hollowing out zucchini and piling them sky high with toppings rather than ...

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This monterey chicken spaghetti is packed with spinach and monterey jack cheese for a new chicken casserole recipe the whole family will love.

I had someone email the other day to ask if I happened to be from the midwest. She said she had a hunch.

Now, you guys, I'm pretttttty certain that this hunch was based on the type of food you see on this blog all the time. I didn't ask her, so I can't be sure, but it's a good guess.

Anyway...what type of food is it that I think screams "this girl lives in the middle of the country, surrounded by corn and cows?" Casseroles. Lots and lots of casseroles.

I love them, okay?

I'm always trying new chicken casserole recipes and I've hit on a good one right here. It's a bit of a riff on something I saw in a Taste of Home magazine for Monterey Spaghetti - I've added chicken and omitted the Parmesan, because I'm the boss of my life.

This recipe was super easy to toss together and even my youngest ate it, despite all of the green stuff lurking in her noodles. She side-eyed me the whole time, but we made it through dinner without incident.

I really love the Monterey jack cheese in this - it's mellow and creamy and just plain works. You could swap it out for something with a stronger flavor, like Gruyere or Swiss or maybe even a white cheddar, but I think it's pretty perfect as it is and I think you'll like it too!

You know the drill - give this a try, snap a photo, tag me on Instagram, and hashtag it #bunsinmyovenrecipe. I can't wait to see those gorgeous casseroles coming out of your ovens!

For more recipes and videos like this, be sure to follow me on Facebook!

Monterey Chicken Spaghetti

Ingredients:

Directions:

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Monterey Chicken Spaghetti - Buns In My Oven

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This monterey chicken spaghetti is packed with spinach and monterey jack cheese for a new chicken casserole recipe the whole family will love. I had someone email the other day to ask if I happened to be from the midwest. She said she had a hunch.

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Would you believe it if I told you I don't make a lot of fried food? Seriously, I don't, maybe if I had a deep frier I'd fry more, but as it is right now, I really don't. But there are exceptions that I make and one of them is for this bang bang chicken with this banging sweet chili mayo sauce. This is one of those dishes where I have to fight my husband to stay out of the kitchen until I'm done, otherwise he'll eat all the chicken before I can even serve it.

You might wonder what bang bang chicken actually is, and as far as I know, it's a snack that was traditionally served in China by street vendors and it's usually cooked chicken served cold drizzled with a spicy sauce. Apparently the recipe was named bang bang chicken because of the batons that were used to hammer the cleaver blades that loosened the chicken fibres for shredding.

However, this chicken isn't shredded but it is cut into small pieces, and feel free to cut them as big or small as you wish. The chicken is then drenched in this buttermilk batter that's spiced with some paprika, garlic powder, salt, pepper and some hot sauce, then dredged through some Panko breadcrumbs.

I really would recommend going with the Panko breadcrumbs in this recipe, and not regular breadcrumbs, because I think it makes all the difference if you want to end up with super crispy chicken bites.

The sauce is a simple mayonnaise sauce sweetened with honey and a sweet chili sauce and then kicked up a notch with some hot sauce for that extra spiciness. Make sure to make plenty of sauce to drizzle over the chicken, and then use the leftover to dip your chicken in. The sauce really is what make this chicken banging delicious!

If you have leftover chicken, I know, it sounds crazy, but if you do, you can use the leftovers to make these incredible wraps. I used the leftover sauce to spread over tortillas, sliced up some of the chicken, then loaded it up with alfalfa sprouts, cilantro and lettuce, then finally drizzle with some lime juice. The result is crazy good bang bang chicken wraps!

Check out the video to see just how simple this bang bang chicken is to make.

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Recipe originally shared October 23, 2012.

More delicious recipes from my kitchen
Bang Bang Shrimp Copycat Cheesecake Factory Bang Bang Chicken and Shrimp Cuban Chicharrones de Pollo Chicken Milanese Bites Baked Honey Garlic Chicken

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Would you believe it if I told you I don't make a lot of fried food? Seriously, I don't, maybe if I had a deep frier I'd fry more, but as it is right now, I really don't. But there are exceptions that I make and one of them is for this bang bang chicken with this banging sweet chili mayo sauce.

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Let's just start out by stating the obvious, everything is better with a little cream added right? My mom taught me that and it's one of the most important things she ever taught me. Truth :). You haven't had Chicken Piccata until you've had it with a generous splash of cream mixed in! It just takes the classic lemony chicken piccata over the top. Plus creamy lemon sauce over chicken is just everything and then some! Pass me this sauce in a cup and I'll gladly polish it off, leaving a creamy dijon mustard colored mustache behind. Only kidding, I'm not quite that weird. But yes, this sauce is seriously amazing!

I love how simple and quick this chicken dish is to make! It's definitely fit for a weeknight meal and it's something everyone can agree on. To me this Chicken Piccata is perfect. I can never get enough of that golden brown exterior on chicken cutlets and the rich flavor all those browned bits at the bottom of the pan give everything. This version isn't skimpy with the sauce and of course I absolutely love the fact that it's a rich and creamy sauce vs. a plain old watery, brothy sauce. It doesn't have an overwhelming amount of lemon juice and I love what the little dab of butter offers and the way it pairs with the lemon (although if you are looking to cut calories you could omit this and use half and half in place of cream and still have a deliciously creamy sauce). This is definitely a recipe I'll make again and again...and again. I hope you love it enough you'll do the same! Weeknight comfort food here we come! Enjoy!

Creamy Chicken Piccata

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Let's just start out by stating the obvious, everything is better with a little cream added right? My mom taught me that and it's one of the most important things she ever taught me. Truth :). You haven't had Chicken Piccata until you've had it with a generous splash of cream mixed in!

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Happy Wednesday! I have another Tried and True recipe here to start off your morning. I bet you're wondering what you should do for dinner. Well, wonder no more. This Lemon Chicken with Veggies dish is just begging for you to make it. It seems like there are millions of different ways to make chicken. This recipe is a new way for us! It's simple, delicious, and perfect for dinner! It can easily be changed up too, so I'm going to try some other vegetables next time we make it. 😉

I love being able to throw something together before the kids get home from school, then let it cook while we do homework. It's ready and perfect just in time for dinner. No crazy kids running around the kitchen at 5 o'clock while you're trying to figure out what to make. Try it out and I bet you'll love how smoothly your dinner prep (or as I like to call it "witching hour") goes.

We love all the hearty veggies with this chicken and feel like you get an entire meal with this one recipe. Be sure to try it out and let us know how it goes. 😉

For video instructions, check out:

Check Out My Other Recipes

Lemon Chicken with Veggies:

Lemon Chicken with Veggies

6 TB Olive Oil

2 lemons, 1 thinly sliced, 1 juiced

4 tsp minced garlic

1 tsp kosher salt

½ tsp freshly ground black pepper

¾ pound trimmed green beans

8 small red potatoes, quartered

4 boneless skinless chicken breasts

1. Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.

2. Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.

3. Cook at 350 for 1 hour - 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.

TRIED & TRUE FINDINGS:

DIFFICULTY: simple

HOW MANY DOES IT FEED: 4

ANY CHANGES MADE: we used boneless skinless chicken and cooked at less heat, for longer, adding the veggies at the end.

ANY SUGGESTIONS FOR NEXT TIME: will try asparagus instead of green beans.

Here is another chicken recipe we love that is SO simple:
Oven Baked Chicken Drumsticks
For even more chicken recipes, check out:

ENJOY!!

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Happy Wednesday! I have another Tried and True recipe here to start off your morning. I bet you're wondering what you should do for dinner. Well, wonder no more. This Lemon Chicken with Veggies dish is just begging for you to make it. It seems like there are millions of different ways to make chicken.

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These Parmesan Chicken Strips with Ranch Dressing are extra crispy and super delicious. Say goodbye to restaurant chicken strips and make these at home. They're insanely delicious and they'll disappear from the table in no time!
This recipe makes me very excited. It is one of my favorites. I love any type of chicken strips, but these Parmesan chicken strips are the bomb!

I'm serious. I have a hard time stopping myself from eating them all. They are to die for. They are extra crispy, and the ranch dressing, oh you cannot skip it. Like Guy Fieri says, they are ridonculous!

You know why these strips are extra crispy? Because you dip them in eggs, then flour, eggs again then the Parmesan breadcrumb mixture, so double the crispiness there. You will not want to go to a restaurant ever again to get your chicken strips. Trust me here.

So you see why I'm excited? Because when you come across something so good, you want to share it with everyone, so I'm sharing this great recipe with all of you my friends. Now these babies are fried, yes frying them gives them a lot more calories, but that's why you get that extra crisp factor. Having said that, I did bake these strips in the oven before and they are just as delicious, so it's totally up to you whether you fry them or bake them.

You know what else is great about these Parmesan chicken strips? How easy it is to make them, honestly, especially if you choose to bake them. By the way, if you bake them it will be less messy as well. Now look at them, don't they look fabulous?

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

More delicious recipes from my kitchen
Asian Glazed Chicken Fingers Ginger Chicken Coconut Chicken Bang Bang Chicken Sticky Honey Sriracha Chicken Bites

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These Parmesan Chicken Strips with Ranch Dressing are extra crispy and super delicious. Say goodbye to restaurant chicken strips and make these at home. They're insanely delicious and they'll disappear from the table in no time! This recipe makes me very excited. It is one of my favorites.

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This Chicken Pot Pie Crescent Braid is a super easy and delicious dinner all wrapped up in a gorgeous crescent braid!

*Update: If you want to see a quick photo tutorial on how to make the crescent braid, check out this post.*

So you know how my tagline is "adventures of a wannabe crafty mom??" One of the reasons I love that tagline is because I'm pretty much saying, "Look. If I can do this, you can too. I swear." I'm pretty much making things up as I go along. I don't know a ton about baking, I use a lot of baking mixes. I don't know a ton about sewing, I have yet to properly follow a sewing pattern. I don't know tons about photography, but I'd like to think that with each post (or most posts . . . ) my photography is getting a little bit better.

Pretty much, I'm a learn as you go kind of person.

My life is so ridiculously far from perfect. And my house is a disaster. So when I say, "If I can do this, you can too," I really mean it.

Maybe this has never been more true than with this Chicken Pot Pie Crescent Braid.

When Dorothy asked me if I wanted to join in a St. Patrick's Day Blog Hop with some other fantastic bloggers and Pillsbury, I was pumped. And even more pumped when I decided to make this recipe. And then I procrastinated. And then Quinn had her surgery. And then Gavin got the stomach flu. And Nathan had to put in a couple of extra hours at work.

So.

I literally made this recipe at home by myself with two sick kids. On the fly. And photographed it. And not only did it come out perfectly, it was ridiculously insanely delicious, and I almost ate the entire thing by myself!

The braid looks super fancy, but it could not be easier. Jocelyn over at Inside BruCrew inspired this one, I've been drooling over her crescent braids for a while. And if you want a great step by step with pictures, you are going to want to pay her a visit.

You might also like
Crock Pot Chicken Bacon Ranch Soup Root Beer Crock Pot Chicken Sammies
Want more delicious dinners? Check out this board on Pinterest!
This post contains affiliate links, thank you in advance for supporting Wine & Glue.
Be sure to visit all the amazing bloggers participating in the St. Patrick's Day Pillsbury Blog Hop! There are some crazy ridiculous recipes on this list!

Irish Cream Cookie Dough Cheesecake by Roxana's Home Baking
Rainbow Sugar Cookie Pops by Julie's Eats and Treats
Mint Chocolate Chip Cookies by Shugary Sweets
Mint Chocolate Cream Pies by Mom on Timeout
Biscuit Topped Beef and Guinness Pie by French Press
Reuben Pizza Roll by I Wash, You Dry
Chicken Pot Pie Crescent Braid by Wine & Glue
Corned Beef Biscuit Sliders by Foodness Gracious
Rainbow Cookie Tarts by Something Swanky
Rainbow Palmiers by Crazy for Crust
Irish Cream Chocolate Coconut Cookies by Inside BruCrew Life

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Chicken Pot Pie Crescent Braid - Wine & Glue

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This Chicken Pot Pie Crescent Braid is aÂ super easy and delicious dinner all wrapped up in a gorgeous crescent braid! *Update: Â If you want to see a quick photo tutorial on how to make the crescent braid, check out this post.* So you know how my tagline is 'adventures of a wannabe crafty mom??'

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This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!
THIS SAUCE. The end.

Okay but really... that pretty much sums it up. This rich, creamy, cheesy, sun dried tomato and garlic herb sauce is a big fat slice of heaven on earth and your weeknight chicken game will never be the same after you try this goodness.

I discovered the beauty of sun dried tomatoes oh, maybe five or six years ago in a salad I had at a restaurant I now can't remember the name of. But what I do remember was initially thinking that sun dried tomatoes sounding iffy to me, and finishing the dish wishing I had a whole bowl full of sun dried tomatoes by themselves to devour.

If you haven't tried them before... they're really incredible. You can purchase them at any grocery store, usually near the olives and whatnot. They come jarred, or bagged, and be sure to look for the ones that are packed in oil. You're going to drain that oil before you use them, but the oil really keeps the flavor nice and bold.

Combining sun dried tomatoes with garlic, a few dried herbs, and parmesan cheese is a match made in heaven. I swear to you I could just drink this sauce straight up, BUT since that hardly qualifies as a well-rounded meal, I put chicken under the sauce as a general rule of thumb.

This super flavorful, 30 minute chicken dish will blow you away with how simple and delicious it is. It's easy enough to throw together for any busy weeknight, yet impressive enough to wow company and become a go-to for special occasions. You will love this skillet chicken in creamy sun dried tomato sauce!

What people are saying about this Skillet Chicken in Creamy Sun Dried Tomato Sauce

"I made this tonight, loved by all, even the fussy one. It's yum!! The added bonus is it's so easy to make. Thank you." - Martina

"This was delicious and easy!! Husband said this is a keeper and not to miss any leftovers!!" - Linda

"I cooked this last night and it was amazing. This is going to be my go-to chicken dinner for the family so easy and delicious! Thanks for sharing!" - Mary

"The entire family adored it, it'll be in our rotation for years to come." - Echols

"I made this last night and my family loved it! My husband literally licked his dish!" - Dianna

More Tasty 30 Minute Meals
One Pan Spanish Chicken & Rice One Pan Garlic Herb Chicken and Asparagus Baked Honey Cilantro Lime Salmon

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Skillet Chicken in Creamy Sun Dried Tomato Sauce - Creme De La Crumb

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This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more! THIS SAUCE. The end. Okay but really... that pretty much sums it up.

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A thick and creamy Sun Dried Tomato Parmesan Chicken with Mushrooms. NO heavy cream - or ANY cream - at ALL! Plus dairy free and gluten free options.

Creamy Sun Dried Tomato Parmesan Chicken with NO CREAM and PACKED with flavour!

There's so much flavour happening in this pan right now, and only a quarter of the fat and calories when compared with typical creamy sauce recipes. Pan fried garlic followed closely by sun dried tomatoes and mushrooms AND melted parmesan cheese through this sauce makes this dinner incredible.

How does one make a creamy sauce with no cream, or weird ingredients?

I'm hearing your desperation. First, coat your chicken breasts (or thighs), in a mixture of flour and parmesan cheese. You can use all purpose or plain flour, however, I used Tapioca Flour for this chicken to cut back on gluten. Tapioca Flour is made from cassava root and incredible for gluten free cooking and baking. I use this brand.

Once your chicken is coated in the flour / parmesan mixture, fry them in a skillet (or pan) until golden browned on both sides and cooked through. Then, simply add the sun dried tomatoes and mushrooms, sautéing them until the mushrooms are soft and the pan is filled with sun dried tomato flavours.
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
Do you see how creamy this sauce is? And how without cream? Using normal, humble milk. That's it. That's the BIG secret that's really no secret. Milk mixed with cornstarch when it's simmering = a beautiful, thick and creamy sauce without the fat and calories of thickened or heavy based creams. A beautiful, weeknight OR weekend meal that FEELS like a cheat meal withOUT any cheating.

FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

Creamy Sun Dried Tomato Parmesan Chicken (No Cream)

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Creamy Sun Dried Tomato Parmesan Chicken (No Cream) - Cafe Delites

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Creamy Sun Dried Tomato Parmesan Chicken with NO CREAM and PACKED with flavour! There's so much flavour happening in this pan right now, and only a quarter of the fat and calories when compared with typical creamy sauce recipes. Pan fried garlic followed closely by sun dried tomatoes and mushrooms AND melted parmesan cheese through this sauce makes this dinner incredible.

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Creamy Lemon Romano Chicken - one of the best ways to make chicken! You get golden brown and tender, pan seared chicken breasts that are blanketed with a bright and creamy, lemon and Romano cheese flavored sauce. This recipe is so easy to prepare and perfect for busy weekdays, yet it's so delicious it's worthy of serving to guests on the weekend too!
This recipe is sponsored by Swanson however all thoughts and opinions are my own.

Pan Seared Creamy Lemon Romano Chicken Recipe

This chicken is easily one of my new favorite ways to prepare chicken breasts! Not only is it quick and easy but it yields incredibly flavorful, crave-able chicken!

You can never have too many chicken breast recipes and this one is one you'll never get tired of with its bright, fresh Italian flavor. It's one of those recipes that's so good in fact you may just find yourself making it two days in a row!

Then if you'd like you can also double up on the sauce if you want an abundance to serve with pasta, it's the perfect side with this as this dish is similar to Chicken Piccata, yet upgraded with cream and cheese.

Forget bland and boring chicken! Add this recipe to the menu this week. You're going to love it!

Ingredients Needed for Creamy Lemon Romano Chicken:

Scroll down for full printable recipe.

Chicken breasts - I like to use 2 large chicken breasts and cut them into thinner cutlets but you can also just use 4 medium chicken breasts.

Flour - this helps brown the exterior of the chicken it also helps the sauce cling to the chicken.

Salt and pepper - add this to taste and as always be careful not to overdo it. You can always add more later.

Olive oil - we use this to sear the chicken breasts. It helps brown and reduce sticking. I don't recommend substituting another oil ,such as vegetable oil, because the flavor isn't as good.

Garlic - I find 2 cloves to be just right in this recipe but you can adjust this adding more or less to taste.

Chicken broth - here we use Swanson Chicken Broth. It's my go-to brand for chicken broth with it's consistently delicious flavor.

Dried basil - you'll love the light herby background flavor this adds. Just a little will go a long ways with dried herbs.

Lemon juice - only use freshly squeezed lemon juice. The bottled stuff would ruin the flavor of the dish.

Cornstarch - this is a crucial ingredient as it will help thicken the sauce. I like a light thickness if you want it a little thicker feel free to add another 1 tsp cornstarch.

Heavy cream - a highlight of this recipe! You'll love how creamy this makes the sauce.

Romano cheese - I recommend using real imported pecorino Romano cheese (from the cheese counter) for best flavor.

Fresh parsley - this adds a faint hint of flavor but more importantly I like to add it for that nice contrasting pop of natural color.

How to Make Creamy Lemon Romano Chicken:

Flatten chicken, heat skillet: Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness. Heat olive oil in a 12-inch skillet over medium-high heat.

Coat chicken in flour: In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.

Cook through in skillet, set aside: Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.

Saute garlic, add broth and seasonings: Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.

Reduce broth, then thicken: Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.

Can I Use Another Cut of Chicken?

Add cream and cheese: Pour in cream then reduce to low, add Romano cheese and cook just until melted.

What are Good Sides to Serve with This Chicken Breast Recipe?

Add chicken to sauce, serve: Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Tips for This Easy Chicken Breast Recipe:

10 More Delicious Chicken Recipes You'll Love:

If desired, boneless skinless chicken thighs can be used here as well (use smaller ones so they'll cook through before getting too dark), if going this route skip the butterflying step and just use 6 small thighs. Be sure to trim them of excess fat before beginning and as always cook to 165 degrees in thickest portion.

Chicken Tenders will also work too. No halving or pounding necessary.

You can also use pre-cut chicken cutlets, just keep in mind they'll likely cook faster as they are usually rather thin.

Creamy Lemon Romano Chicken

One of the best ways to make chicken breasts! You get golden brown and tender, pan seared chicken breasts that are blanketed with a rich and creamy, lemon and Romano cheese flavored sauce. This recipe is so easy to prepare and perfect for busy weekdays, yet it's so delicious it's worthy of serving to guests on the weekend too!

Creamy Lemon Romano Chicken

* Percent Daily Values are based on a 2000 calorie diet.

Use evenly sized chicken breasts so they cook even.

Pound thicker parts to even also so they cook more evenly.

Preheat the skillet. Don't start cooking the chicken in a cold skillet or it won't brown the same.

Sear in oil so chicken browns nicely and doesn't stick. Don't try to reduce the amount used.

Once you add the cream cook over a low heat so the mixture doesn't curdle (with the acidity of the lemon, it may separate a little but should not curdle).

Avoid pre-grated cheeses. They often have a powdery coating and it doesn't melt as smoothly into sauces.

Use an instant read thermometer to test chicken for doneness. If you cook past 165 degrees chicken breasts start to dry out.

1. Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.

2. Heat olive oil in a 12-inch skillet over medium-high heat.

3. In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.

4. Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.

5. Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.

6. Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.

7. Pour in cream then reduce to low, add Romano cheese and cook just until melted.

8. Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

*4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.

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Creamy Lemon Romano Chicken - Cooking Classy

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Creamy Lemon Romano Chicken - one of the best ways to make chicken! You get golden brown and tender, pan seared chicken breasts that are blanketed with a bright and creamy, lemon and Romano cheese flavored sauce. This recipe is so easy to prepare and perfect for busy weekdays, yet it's so delicious it's worthy of serving to guests on the weekend too!

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Southern KFC SECRET Fried Chicken Recipe!

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Looks delicious fried chicken and simple to make it, i should try this. I always make KFC chicken because fried chicken is one of our favorite dish. But this recipe absolutely looks yummy...Thank you for sharing 🙂 By the way, could i only use a milk than a buttermilk, because it is difficult to find buttermilk here, did the taste will change?

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Chicken Carbonara Pasta is an easy comfort food recipe the whole family will love! Feel free to use leftover grilled chicken.

It's time for Freaky Friday again! In case you've missed my other Freaky Friday posts, a group of us each make a recipe from the blog assigned to us, and we keep it a secret until we actually go live. I always have fun with it because it gives me the chance to try new recipes that I might not otherwise think to try, and it's also a fun way for me to get to know my online friends better. This time around I was really excited because the name I drew was my friend Brandi, from Aunt Bee's recipes.

If you like comfort food and easy recipes, you are definitely going to want to check out Aunt Bee's Recipes! I cook a lot of chicken and pasta (we're runners here!), so that's what I went looking for when I was choosing my recipe. I'm pretty familiar with Brandi's blog because I have pinned MANY of her recipes. I let my husband pick the recipe because I was having such a hard time choosing. I think I had at least six tabs open at one point. He picked well, because the entire family gave it a thumbs up.

Here are some of the other recipes I was considering:

You can see why I was having such a hard time choosing!

CHICKEN CARBONARA PASTA

I love it when I score a home run with dinner, and that is exactly what happened here. I don't have any picky eaters fortunately, but everyone has their preferences as to what they like the best. And of course they usually aren't the same dishes. With this Chicken Carbonara Pasta though, it was unanimous...everyone really liked this dish.

I usually can't resist making a change or two to whatever recipe I'm making for our Freaky Friday blog swap. But in this case, I didn't tinker with it too much. I added more peas in my version, and quite honestly, I think next time I make it, I'm going to up it another half a cup. I also used a different marinade for my chicken. But that was it for changes. It's a simple recipe, but it really delivers on taste!

Plus we're always on the go here, so I was also thrilled at how easy it was to make.

Definitely check out Brandi's original Chicken Carbonara recipe as well!

You can use leftover grilled chicken, but in case you don't have any, I shared a marinade I like to use. I don't have it on my blog, so I just shared the recipe with you here. I marinate my chicken for about 8 hours, and then we grill it.

Get started on the Pasta Carbonara part of the recipe by boiling the water for the pasta while you're cooking the bacon. Drain the bacon on paper towels and crumble. Set the bacon crumbles aside for now.

While the bacon is cooking, you can chop the onion and garlic.

Remove all but about 2 tablespoons of bacon grease, and sauté your onions until they turn translucent, about 3 or 4 minutes. Then add the garlic, and cook for another minute, stirring constantly to make sure the garlic doesn't burn.

Add the pasta to the boiling water and cook until al dente, according to package directions.

While the pasta is cooking, whisk together the eggs, Parmesan cheese, heavy cream, and salt and pepper until smooth.

Before you drain the pasta, reserve 1/2 cup of the pasta water. Then drain your pasta and put it back in the hot pot. While the pasta is still hot, add half the egg mixture, stirring the pasta while doing so. The sauce should give the pasta a good coating. After adding half of the sauce, add the frozen peas, bacon, and sauteed onion and garlic. Finish adding the sauce, stirring until it's all combined. Then add the reserved 1/2 cup of the pasta water to help thin out the consistency of the sauce. Toss with grilled chicken and enjoy!

So easy!

Chicken Carbonara Pasta...the ultimate in comfort food deliciousness! Click To Tweet

Time to eat!

For the rest of the Freaky Friday recipes:

An Affair from the Heart - Easy Homemade Refried Beans

Take Two Tapas - Pineapple Hummus with Smoked Paprika

LeMoine Family Kitchen - Sausage Hash Brown Nests

Full Belly Sisters - Blueberry Dutchbaby

Who Needs a Cape? - French Onion Salisbury Steak

Plattertalk - Lemon Loaf Cake

Hostess at Heart - Teriyaki Chicken Bowl

Life Currents - Blue Cheese, Fig, and Caramelized Onion Palmiers

Lisa's Dinnertime Dish - Baked Lemon Glazed Donuts

Bowl Me Over - Southwest Chicken Salad Bowl

Aunt Bee's Recipes - Summer Corn Salsa

A Kitchen Hoors Adventures - Bourbon Banana Bread

Seduction in the Kitchen - Honey Roasted Strawberry Cheesecake Smoothie

And for even more great chicken recipes, check out my Pinterest board!

Now for our Chicken Carbonara Pasta recipe!

10 minPrep Time

28 minCook Time

38 minTotal Time

Save Recipe

Ingredients

Instructions

Notes

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Chicken Carbonara Pasta is an easy comfort food recipe the whole family will love! Feel free to use leftover grilled chicken. It's time for Freaky Friday again! In case you've missed my other Freaky Friday posts, a group of us each make a recipe from the blog assigned to us, and we keep it a secret until we actually go live.

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This BBQ Chicken Bacon Pineapple Kabobs recipe is one of my favorite grilled BBQ chicken dinners! Tender chicken paired with tangy pineapple and smoky bacon all slathered with your favorite BBQ sauce.

The kids are out of school in a matter of weeks and we have two subsequent days this week where it will be at least 80 degrees. You know what that means, right?! Summer is almost here! It's a fun time of year and I always find myself craving those flavorful summer meals. I love everything about these BBQ Chicken Bacon Pineapple Kabobs- the tangy pineapple paired with the smoky bacon and tender chicken. The bacon gets crispy on the edges and tastes SO good. Slather it with your favorite BBQ sauce and dinner is served!

BBQ Chicken Bacon Pineapple Kabobs

2 large chicken breasts, cut into 1 1/2″ - 2″ chunks, salted lightly

1 1/2 cups of your favorite BBQ sauce

1 lb bacon, cut into 1″- 1 1/2″ segments

fresh pineapple cut into 2″ chunks

1. Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you're pressed for time!)

2. Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.

3. Using skewers previously soaked in water for at least 1 hour, thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken.

4. Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining 1/2 cup of BBQ sauce on kabobs when they're nearly cooked. Cover loosely with foil and let sit for 5-10 minutes before serving.

Enjoy!
Like this grilled dinner recipe? Here are a few more of ours you need to try:

30 minTotal Time

Save Recipe

Ingredients

Instructions

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BBQ CHICKEN BACON PINEAPPLE KABOBS - Butter with a Side of Bread

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This BBQ Chicken Bacon Pineapple Kabobs recipe is one of my favorite grilled BBQ chicken dinners! Tender chicken paired with tangy pineapple and smoky bacon all slathered with your favorite BBQ sauce. The kids are out of school in a matter of weeks and we have two subsequent days this week where it will be at least 80 degrees.

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Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this deliciously comforting meal effortless for a family favorite everyone will agree on.

©SpendWithPennies.com

Crock Pot Chicken and Dumplings

Pin it to your SLOW COOKER BOARD to SAVE it for later!
Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!
Chicken and Dumplings are probably the ultimate comfort food. Tender juicy shredded chicken and soft dumplings in a rich creamy brothy gravy.

This recipe uses a few little short cuts to make it really quick and easy to put together. I love the addition of frozen veggies for color, flavor and some extra nutrients.

The best part about this recipe is that it cooks up in the slow cooker all day long. That means you can spend about 5 minutes prepping and head on out and run your errands (or go for lunch with your friends which sounds much more fun). The slow cooker does all of the work but the results are just as amazing as a from scratch recipe!

When cooking dairy in the slow cooker (such as cream) it can often separate or curdle so I've subbed in condensed soup in this recipe. Condensed soup holds up very well in the slow cooker making it the perfect swap in this recipe!
RECPE NOTES:
I use a can of premade biscuits to make the dumplings. You're going to want to roll them extra thin as they do puff up a little while they cook. If you don't want to use (or don't have) canned biscuits, feel free to mix up a batch of your favorite homemade biscuits to create your own dumplings. Once you shred the chicken and stir it back in, your dumplings will break up a little bit but don't worry. The edges soak up a bit of the sauce making for a perfect bowl of comfort.

Once you try this easy recipe, it'll quickly become your favorite go to for slow cooker chicken and dumplings.
Note: Buttermilk, Country or Homestyle Biscuits work best in this recipe. When adding the vegetables/biscuits ensure the lid is left off as little as possible. Leaving the lid off for long periods of time will drastically increase cooking time.
I used a 6QT crock pot for this recipe. My biscuits are always perfectly cooked after 60 minutes however some slow cookers have required a little bit of extra time to cook the biscuits. Once the biscuits are cooked through they will still have a soft dumpling-like texture.

Ensure your slow cooker is on high and the liquid should be bubbling along the edges when you open the lid to add your vegetables and biscuits. You'll want to ensure you open the lid for as little time as possible and that your vegetables are completely defrosted.

Crock Pot Chicken and Dumplings

Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.
Chicken and Mushrooms with Bacon Sweet & Sour Chicken
Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

More Recipes You'll Love

Chicken Noodle Casserole

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Crock Pot Chicken and Dumplings - Spend With Pennies

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Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this deliciously comforting meal effortless for a family favorite everyone will agree on. ©SpendWithPennies.com Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!

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I have been on a major avocado kick lately. And by the looks of it, so have you guys! My Avocado Chicken Salad has become a Family Fresh Meals fan favorite!

Mexican food is always a hit in my household. My kids beg for Taco Tuesdays and I can easily make most Mexican dishes vegetarian friendly thanks to extra beans, veggies and cheese 🙂

That is exactly what I did for these delicious Avocado Chicken Enchiladas. I substituted in Darryl's vegetarian soy chicken and used different colored tortillas to indicated the vegetarian ones.

Avocado Chicken Enchiladas

Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock (or vegetable stock)
1.5 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream

Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

1. Preheat oven to 375°F. In medium sauce pan, saute garlic in butter over medium-high heat for about 1 minute. Stir in flour and continue to stir while cooking for 2 more minutes.

2. Next stir in the chicken/veggie broth, cumin, salt and pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro.

3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.

4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll.

5. Place each tortillas, seam-side down in the dish. Repeat until all tortillas and filling are used up.

6. Pour the remaining sauce over the enchiladas. Cover with leftover cheese and bake for about 20 minutes or until cheese is bubbling.

Do you love Family Fresh Meals? Never miss out on a FUN new meal or idea and SIGN UP to have my posts sent right to your inbox! It's EASY PEASY! Just CLICK HERE and enter your email!

XO
Corey, Darryl, Big D & Little D

Avocado Chicken Enchiladas

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Avocado Chicken Enchiladas - Family Fresh Meals

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I have been on a major avocado kick lately. And by the looks of it, so have you guys! My Avocado Chicken Salad has become a Family Fresh Meals fan favorite! Mexican food is always a hit in my household.

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This post is sponsored by Kitchen Fair. Thank you for supporting the brands that make Dinner at the Zoo possible!

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes!

This post may contain affiliate links. Please see my full disclosure policy for details.

There's nothing better than a quick and easy dinner recipe for when you don't have a lot of time to cook, and this chicken and broccoli stir fry definitely fits the bill. This dish tastes like something you'd order at a Chinese restaurant, except it's better for you (and cheaper!).

One of my favorite parts about this chicken and broccoli stir fry is the simplicity - just a handful of ingredients combine to make something delicious. You don't need fancy ingredients to make a good meal, but you do need good quality cookware. Kitchen Fair recently sent me a 10″ fry pan from their Expressions line which I used to make this chicken stir fry. I love that their pans are made in America, dishwasher and oven safe, and that the Eterna® Black Galaxy non-stick coating is non toxic.

There are a few things about this pan that make it stand out from other pans that I own. This Kitchen Fair pan is deep, which means it can hold a lot more food than my other pans. It's also very well made and has a multi-ply design with a stainless steel interior for durability and an aluminum core for even heating. It produced an amazing sear on my meat, the exterior of the chicken was deep golden brown and almost caramelized, exactly the way I like it!

For this chicken and broccoli stir fry, the meat and vegetables get cooked in the pan and then a simple sauce is poured over the top. The key ingredient to the sauce is oyster sauce, which can be found in the ethnic aisle of most grocery stores. It adds a complex flavor that really works well with the other components of the dish.

I like to start a pot of rice at the same time as I start my chicken stir fry - the rice will be done at the same time as your meat and veggies and you'll have a complete meal in 30 minutes that the whole family will love!

Kitchen Fair pots and pans can be purchased through distributors, you can find out where the distributors are located here.

My family has already requested that I make this chicken and broccoli stir fry again soon, I think next time I may switch out the mushrooms for carrots to add a little variety - that's the beauty of this type of dish, it's so easy to customize to your personal taste!

Chicken and Broccoli Stir Fry

Things You'll Need (or Want!)

Other Recipes You Might Like

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Chicken and Broccoli Stir Fry - Dinner at the Zoo

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This post is sponsored by Kitchen Fair. Thank you for supporting the brands that make Dinner at the Zoo possible! This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce.

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INGREDIENTS

Servings: 4
Marinade
¼ cup soy sauce

2 tablespoons orange juice

¼ cup cornstarch

3 boneless, skinless chicken breasts, cubed
Sauce
2 tablespoons oil

¾ cup orange juice

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

2 tablespoons brown sugar

1 tablespoon cornstarch

PREPARATION

1. In a bowl, combine marinade ingredients. Add chicken, and let marinate at least 1 hour.

2. In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown.

3. Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens.

4. Serve over rice if desired.

5. Enjoy!

Inspired by: The Gunny Sack

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Servings: 4 Marinade ¼ cup soy sauce 2 tablespoons orange juice ¼ cup cornstarch 3 boneless, skinless chicken breasts, cubed Sauce 2 tablespoons oil ¾ cup orange juice 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 2 tablespoons brown sugar 1 tablespoon cornstarch 1.

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This sweet, tangy chicken is the perfect weeknight dinner.
BUY THIS SKILLET: Le Creuset Cast-Iron 12" Skillet, $200; amazon.com.
Advertisement - Continue Reading Below

1. Preheat oven to 425°. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.

2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.

3. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and top with rosemary sprigs.

4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

5. Serve chicken and potatoes with pan drippings.

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This sweet, tangy chicken is the perfect weeknight dinner. BUY THIS SKILLET: Le Creuset Cast-Iron 12" Skillet, $200; amazon.com. Advertisement - Continue Reading Below Preheat oven to 425°. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined.

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Print Recipe
Bet you've never heard of The Chickle before! This beautiful "sandwich" is made from delicious Nashville-style hot fried chicken packed into a jumbo pickle bun.

Prepare a quick and easy pickle brine for the chicken for layered flavor your won't believe! Make these with regular sized pickles for an appetizer that can be shared, or make individual-sized sandwiches with jumbo extra-large pickles if you can find them! Either way, you will not be disappointed by the amazing Chickle!

Shared Food

For the brine:

1 cup sliced dill pickles

1 cup dill pickle juice

1/2 cup water

¼ cup kosher salt

2 teaspoons sugar

For the hot chicken:

4 boneless, skinless chicken breasts

2 cups all-purpose flour

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon kosher salt

½ teaspoon finely ground black pepper

4 eggs, beaten

Canola oil, for frying

For the spicy oil:

3 tablespoons brown sugar

1 tablespoon chili powder

1 teaspoon garlic powder

2 teaspoons paprika

2 cups canola oil

6-8 jumbo dill pickles (or 16 large pickles)

1. Start by placing the chicken in a gallon-size Ziploc bag.

2. Prepare the brine in a blender by combining the pickles, pickle juice, water, salt, and sugar, until smooth. Pour the brine over the chicken and seal the bag. Chill for a minimum of 4 hours to overnight.

3. Remove the chicken from the brine and lay the chicken in a single layer, on a wire rack set over a rimmed baking sheet. Chill, uncovered, for 1 hour.

4. To make the hot chicken, in a large bowl, combine the flour, paprika, cayenne, salt, and pepper. Dredge the chicken in the beaten eggs, then the seasoned flour, shaking off any excess flour. Return the chicken to the wire rack, reserving the seasoned flour, then chill another 30 minutes.

5. To make the spicy oil, in a medium mixing bowl, combine all the spices. Add the oil and whisk vigorously until all the spices have dissolved into the oil. Set aside until you are ready to assemble the sandwiches.

6. Dredge the chicken in the reserved flour once more, and return them to the wire rack. Chill in the fridge for a final 30 minutes.

7. Prepare a new baking sheet with a clean wire rack and set aside. Preheat oil in a deep fryer or large pot to 340 degrees.

8. Working in two batches, lay the chicken in the hot oil, and cook for a few minutes, carefully moving around in the fryer to ensure all sides are covered while cooking. Continue to cook until each piece is deep brown, and a meat thermometer inserted into the deepest part registers 160 degrees, about another 6 minutes. Transfer the chicken to the wire rack and repeat with the remaining pieces. Keep warm in the oven on a low heat.

9. Carefully chop the chicken into pieces.

10. Slice a large dill pickle length-wise being sure not to cut all the way through to form a "bun." Carefully place spoonfuls of chopped chicken down the length of the pickles, then drizzle the prepared spicy oil on the chicken.

11. Serve immediately.

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Pickles and Fried Chicken, Oh My! The Chickle Is Ready to Become Your New Favorite Sandwich!

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Bet you've never heard of The Chickle before! This beautiful "sandwich" is made from delicious Nashville-style hot fried chicken packed into a jumbo pickle bun.Prepare a quick and easy pickle brine for the chicken for layered flavor your won't believe! Make these with regular sized pickles

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Do you gather with family for Easter? Now that we are back in Arizona, we do, and we always have a HUGE Easter dinner. We gather with the whole Luna clan and my mom and sisters get together for lunch weeks before to figure out the menu (similar to what they do for Thanksgiving). I tend to have different assignments each year, but this year I was assigned the chicken. Yes, we like to have a variety of meats served at the holiday dinner, and usually have ham, a roast, and a chicken dish.

We had recently tried a recipe for Crispy Cheddar Chicken that was loved by the whole family, so my mom requested that recipe. I was happy to make it because it was easy and really was so delicious. It may be because it's smothered in sour cream, cheese and crushed crackers and then topped with a creamy sauce. The recipe actually calls for chicken breasts, but since I was trying to feed a lot I ended up using breast tenders. They are about the third or even a quarter the size of large chicken breast, but they worked perfectly for our Easter dinner!!

I was excited to see that the chicken was all gone in a matter of minutes and several family members asked for the recipe. We had gotten it from Just a Pinch, but we made a few adjustments that we think made the recipe event better!! Give it a try yourself and let us know what you think. 😉
Slathered in sour cream and then with cheese and the crumb mixture. This chicken recipe is full of flavor!!
Check Out My Other Recipes

So excited to have another go-to chicken dish for the monthly menu. We eat chicken at least once a week, so it's always nice to have good recipes for it!!

Crispy Cheddar Baked Chicken:

4 large boneless, skinless chicken breasts (cut in half)

2 sleeves ritz crackers

¼ tsp salt

⅛ tsp pepper

½ cup sour cream

3 cups grated cheddar cheese

1 tsp dried parsley

fresh parsley (for garnish)

1 can(s) cream of chicken soup

⅛ cup sour cream

2 Tablespoons butter

2 Tablespoons milk

1. Preheat oven to 375.

2. Place crushed crackers in a shallow dish along with salt and pepper. Also place sour cream in a separate baking dish and cheese in another separate dish as well.

3. Begin by dipping each breast half into sour cream, coating all sides and then place in cheese dish, coating with shredded cheese. Then, place each breast into cracker mixture until well coated.

4. Place into a greased 9x13. Cover and bake for 50-55 minutes.

5. Remove foil and bake an additional 10 minutes or until edges are golden brown.

6. As chicken is finishing cooking, place sauce ingredients into a small pot and cook on medium high heat. Stir until well combined and serve over chicken along with fresh parsley. ENJOY!

Here is another favorite chicken recipe:
Lemon Chicken with Veggies
And here are even a few more chicken recipes we think you'll enjoy:

ENJOY!

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Do you gather with family for Easter? Now that we are back in Arizona, we do, and we always have a HUGE Easter dinner. We gather with the whole Luna clan and my mom and sisters get together for lunch weeks before to figure out the menu (similar to what they do for Thanksgiving).

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This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful. It's one of those meals that you'll make and your family members will be convinced you're the best cook there is.

My husband and son sent all kinds of compliments my way. My son ended his meal by saying "Mama your food is the best." Yes, it's that good! I even called Mom and shared it with her just as soon as I finished my bowl of creamy goodness.

(P.S. Don't be afraid of the white wine; it is still family friendly! You boil out the alcohol and keep all of the amazing flavor).

Watch How to Make this Chicken and Rice:

It's also a one-pot wonder. Less dishes is huge for me because most of my cooking sprees tend to make the kitchen look like it's been hit by twin tornados (. This creamy rice casserole also also reheats really well.

Ingredients for Creamy Chicken and Rice:

1/4 cup olive oil
4 Tbsp unsalted butter, divided
1 med onion, finely diced
2 large carrots, grated or cut into matchsticks
1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
2 tsp salt (we used sea salt), divided
1/4 tsp black pepper, freshly ground
2 bay leaves, optional
1 cup dry white wine such as Chardonnay
5 cups hot low sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed)**
1 head garlic
1/3 cup fresh Italian parsley, finely chopped
1/2 cup shredded parmesan cheese, plus more for serving

** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice.

How to Make the Best Creamy Chicken and Rice Casserole:

1. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).

2. Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).

3. Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.

4. Add the hot chicken broth, then stir in the rice.

5. Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).

6. Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.

Garnish with fresh parsley to serve.

Credits: This chicken and rice recipe was inspired by my Beef Plov recipe and Lidia Matticchio's Traditional Rice & Chicken

Creamy Chicken and Rice Recipe (a one-pot meal)

Have you tried this chicken and rice? What is your family's favorite weeknight meal?

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Creamy Chicken and Rice Recipe, One-Pot Meal - NatashasKitchen.com

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This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful. It's one of those meals that you'll make and your family members will be convinced you're the best cook there is.

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SUPER EASY Oven Baked Spicy Chicken Tacos make a weekly appearance on our table. All the flavor and none of the stress. Absolutely nothing better than Chicken Tacos!
I've published a lot of posts on this site. Almost 600 to be exact. (UPDATE: These Chicken Tacos are officially the most popular recipe on The Cookie Rookie and have been viewed over 3 million times, and pinned over 2 million times! You have got to try them!) But this post, this SUPER EASY OVEN BAKED SPICY CHICKEN TACOS post, is one of my favorites. It's one of the easiest, one of the tastiest, and one that is made most often at our house. Do you see all that melty cheese? What's not to love??

Working with Old El Paso this year has been such a dream. It has been so fun to get creative with their amazing products; they never disappoint. These tacos are filled with spicy flavor because due to quality ingredients from Old El Paso that are easy to use, totally accessible, and sure to please. What more can you ask for from an easy meal!

I make these baked tacos so often at our house, and they're one of the recipes Pat asks for the most. When he comes home and sees these babies are ready to go, he's a happy camper. You can make them with so many different flavor combos. Be creative and enjoy! Oh and top them with a heck of a lot of cheese! That's the only way to do them.

I'm pretty sure these are the perfect easy appetizer or meal for New Years Eve. Why slave away in the kitchen when you can have these Chicken Tacos (for a crowd!) ready in around 30 minutes?

This is the MOST popular recipe on The Cookie Rookie and I hope you love it as much as we do! Chicken Tacos for the win! Enjoy!!

Ingredients

Instructions
This post has been sponsored by Old El Paso. All opinions are 100% mine. Thank you SO much for supporting the brands that help support The Cookie Rookie! BE SURE TO CHECK OUT THESE OTHER MEXICAN FAVORITES! TEQUILA LIME SHEET PAN CHICKEN NACHOS RESTAURANT STYLE WHITE QUESO SKILLET BEAN AND CHEESE PULL APART BREAD

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Easy Oven Baked Spicy Chicken Tacos - The Cookie Rookie

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SUPER EASY Oven Baked Spicy Chicken Tacos make a weekly appearance on our table. All the flavor and none of the stress. Absolutely nothing better than Chicken Tacos! I've published a lot of posts on this site. Almost 600 to be exact.

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Greek chicken is by far one of my favorite things to eat.

The combination of oregano, lemon, olive oil, and tons of garlic - it just goes so well with delicious, crunchy chicken.

We've been eating a lot of chicken thighs and drumsticks lately (they are so economical and easy!), and I wanted to make a good riff off a Whole Roasted Grecian Chicken - but with drumsticks!

These drumsticks are incredibly delicious, super easy, and a great dinner party meal since they aren't fussy and are inexpensive for a group!

If you love these drumsticks, be sure to check out our crunchy baked bbq chicken drumsticks - they are amazingly delicious and so easy, a great smoky flavor with no grill required!

Click to watch the video of the BBQ Drumsticks here:

Roasted Greek Chicken Drumsticks

Be sure to click play below to see my recipe video!

Roasted Greek Chicken Drumsticks

4 lb chicken drumsticks

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp greek oregano

1 tbsp sage

1 tbsp basil

2 tbsp garlic powder

2 tbsp onion powder

1. Preheat oven to 300 degrees.

2. Thoroughly pat chicken dry with a paper towel.

3. In a small bowl, mix together spices and chicken.

4. Coat chicken in oil and spice mix, let sit 30 minutes to overnight.

5. Add chicken to oven on a cooling rack sitting atop a baking sheet.

6. Cook chicken for ½ hour, then flip. After an hour, turn the heat up to 400 degrees.

7. Flip chicken drumsticks every 10 minutes to ensure it crisps evenly on all sides.

8. When chicken is ready, fat will be rendered and skin will be crispy. If it needs a bit more crunch, turn on broiler and broil for two minutes on each side to give a little extra crunch to chicken skin.

9. Serve immediately.

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Roasted Greek Chicken Drumsticks are delicious, tender, and full of flavor right out of the oven.Â Greek chicken is by far one of my favorite things to eat. The combination of oregano, lemon, olive oil, and tons of garlic - it just goes so well with delicious, crunchy chicken.

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Wonderful.......Family loved it. I used chicken broth instead of wine, and 8 oz asiago . I used a little less salt to make up for the extra cheese. Mushrooms are a must for taste even if you don't like them and pick them out.

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Print Recipe
When I'm on my way to Cracker Barrel I have one thing on my mind, Chicken Fried Steak! Never did I think this southern classic was so easy to do at home, until now!

This is an easy way to jazz up a cheap cut of meat with a crispy coating and salty seasonings. Don't be shy with the gravy, you'll be mopping it off the plate with your super tender Chicken Fried Steak!

Chicken Fried Steak:

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds cube steak (tenderized round steak that's been extra tenderized)

Kosher salt

1/2 cup canola or vegetable oil

1 tablespoon butter

Gravy:

1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoon seasoned salt

Freshly ground black pepper

1. In 2 medium bowls, mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another. Then have one clean plate at the end to receive the breaded meat.

2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on the clean plate, then repeat with the remaining meat.

3. Heat the oil in a large skillet over medium heat. Add the butter. When the butter sizzles immediately, you know it's ready to cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Keep cooking until the roux reaches a deep golden brown color.

6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

7. Serve the meat next to a big side of mashed potatoes.

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Turn the Cheapest Steak into the Tastiest Chicken Fried Steak with Gravy!

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When I'm on my way to Cracker Barrel I have one thing on my mind, Chicken Fried Steak! Never did I think this southern classic was so easy to do at home, until now!This is an easy way to jazz up a cheap cut of meat with

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Chicken Schnitzel With Egg Noodles ~ Recipe

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Recipe with video instructions: The classic Austrian dish gets an upgrade with a creamy pesto sauce and scrumptious egg noodles.

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Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love! The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic!
Zucchini is my favorite veggie. So I get pretty excited when it is actually in season even though I buy it all year long. My favorite way to eat zucchini is to sauté it until tender. I could eat it with every meal.

The awesome thing about this recipe is that I had all of the ingredients on hand. It was dinner time and I was staring in my pantry wondering what I should make. One of our favorite things is this Crispy Parmesan Garlic Chicken. My entire family devours it. We love the crispy flavorful crust on the chicken.

So I decided to put the two together and the result was delicious! A crispy delicious chicken with tender zucchini that is full of flavor and only require one pan.

The less dishes that I have to do the happier that I am. 🙂

Lets just take a second to discuss the amazing flavors in this meal. First of all anything with parmesan and garlic is already a winner in my book. But it coats the chicken perfectly and gives it such a crispy texture to the tender and juicy chicken. What I especially love is removing the chicken and sautéing the zucchini in a buttery garlic parmesan sauce. And the crispy sediments of the chicken also are incorporated in the sauce. IT IS AMAZING!

This is a simple 30 minute meal that is full of flavor and my favorite vegetable is the star of the dish! You guys are going to love this one.

Crispy Parmesan Garlic Chicken with Zucchini

Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love! The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic!

[b]Alyssa Also Recommends:[/b]

Want to make this even easier? Here are a few products that I LOVE:

*[url:2]Microplane Grater[/url]
*[url:3]Cuisinart Stainless Steel Chopper[/url]
*[url:4]The Recipe Critic Measuring Cups[/url]

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Crispy Parmesan Garlic Chicken with Zucchini | The Recipe Critic

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Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love! The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic! Zucchini is my favorite veggie.

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Learn how Chinese restaurants tenderize chicken in this classic Chinese take-out! As with most of my stir fries, I make this quite saucy. All the better to pour over rice!

Have you noticed that chicken and sometimes even beef and pork at Chinese restaurants is extremely tender and has a different texture that is quite unique to Chinese dishes?

The technique is called velveting and it's dead simple to do at home. All it requires is a bit of baking soda (bi-carb) to lightly coat the raw chicken, set aside for 15 minutes then wash off thoroughly before proceeding to make the stir fry. The first time you try this, you will be amazed!

The baking soda essentially breaks down the chicken fibres, making it very soft and giving what I describe as a "spongey" texture. As unappealing as that sounds, I don't know how else to describe it!

I have not come across velveted meat in any other cuisine, not even other Asian stir fries. I don't use it for all Chinese stir fries, and neither do Chinese restaurant. Particularly beef, I have noticed. I personally am not the hugest fan of velveted beef, I just find the texture doesn't suit red meats as well as white meats.

However, velveting chicken is made for Cashew Chicken!! The silky, fairly light flavored sauce and creamy, soft crunch of cashews pairs perfectly with the extra tender chicken.

Can you see how the texture of the chicken is different to the usual in this close up? I'm not sure if you can, but it really does look different. It still tastes like chicken, but it is softer. Like....well....velvet! (Honestly, I think I just connected the dots and realized why it's called velveting. I an be really slow sometimes).

Feel free to add other vegetables into this. The most common way I see it served is with green bell peppers and onion. But I've also seen it with red bell peppers, celery, Asian Greens , carrots and scallions/shallots.

And as with all (well, most!) stir fries, this comes together very quickly once you start cooking so have everything chopped up and the sauce in the jar, ready to go when you start cooking.

Hope you enjoy! - Nagi x

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Chinese Cashew Chicken recipe video!

Chinese Cashew Chicken nutrition per serving assuming this serves 4. It can easily serve 5 or more with other sides, as is typically served at Chinese restaurants.

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Learn how Chinese restaurants tenderize chicken in this classic Chinese take-out! As with most of my stir fries, I make this quite saucy. All the better to pour over rice! Have you noticed that chicken and sometimes even beef and pork at Chinese restaurants is extremely tender and has a different texture that is quite unique to Chinese dishes?

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Lemon Chicken And Spaghetti Squash

Here's a video showing you how to make it:

INGREDIENTS

1 spaghetti squash

Olive oil

Sea salt, to taste

Black pepper, to taste

2 chicken breast, cut into 1-2 inch pieces
For the sauce:
1 medium yellow onion, diced

4 cloves garlic, minced

3 cups cherry tomatoes, halved

½ teaspoon sea salt

¼ teaspoon black pepper

½ lemon, juiced

1 cup chicken broth

8 ounces baby spinach

PREPARATION

1. Preheat oven to 375˚F/200˚C.

2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.

4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.

5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

10. Enjoy!

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This Lemon Chicken And Spaghetti Squash Is The Light And Healthy Meal You Need This Holiday Season

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1 spaghetti squash Olive oil Sea salt, to taste Black pepper, to taste 2 chicken breast, cut into 1-2 inch pieces For the sauce: 1 medium yellow onion, diced 4 cloves garlic, minced 3 cups cherry tomatoes, halved ½ teaspoon sea salt ¼ teaspoon black pepper ½ lemon, juiced 1 cup chicken broth 8 ounces baby spinach 1.

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Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn't torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.

Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.

And you guys.

This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!

My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

I promise that you guys are going to love this meal just as much as we did! I have been perfecting this creamy sauce for so long and it is literally amazing. All of my chicken skillet dishes have been getting such rave reviews I know that you are going to love this one too!

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Creamy Parmesan Garlic Sauce:

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

[b]Alyssa Also Recommends:[/b]

Want to make this even easier? Here are a few products that I LOVE:

*Utopia Kitchen Cooking Knives
*The Recipe Critic Measuring Cups
*The Recipe Critic Whisk

Creamy Parmesan Garlic Mushroom Chicken

* Percent Daily Values are based on a 2000 calorie diet.

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Creamy Parmesan Garlic Mushroom Chicken | The Recipe Critic

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Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite! Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week...

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A thick and creamy Sun Dried Tomato Parmesan Chicken with Mushrooms. NO heavy cream - or ANY cream - at ALL! Plus dairy free and gluten free options.

Creamy Sun Dried Tomato Parmesan Chicken with NO CREAM and PACKED with flavour!

There's so much flavour happening in this pan right now, and only a quarter of the fat and calories when compared with typical creamy sauce recipes. Pan fried garlic followed closely by sun dried tomatoes and mushrooms AND melted parmesan cheese through this sauce makes this dinner incredible.

How does one make a creamy sauce with no cream, or weird ingredients?

I'm hearing your desperation. First, coat your chicken breasts (or thighs), in a mixture of flour and parmesan cheese. You can use all purpose or plain flour, however, I used Tapioca Flour for this chicken to cut back on gluten. Tapioca Flour is made from cassava root and incredible for gluten free cooking and baking. I use this brand.

Once your chicken is coated in the flour / parmesan mixture, fry them in a skillet (or pan) until golden browned on both sides and cooked through. Then, simply add the sun dried tomatoes and mushrooms, sautéing them until the mushrooms are soft and the pan is filled with sun dried tomato flavours.
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Do you see how creamy this sauce is? And how without cream? Using normal, humble milk. That's it. That's the BIG secret that's really no secret. Milk mixed with cornstarch when it's simmering = a beautiful, thick and creamy sauce without the fat and calories of thickened or heavy based creams. A beautiful, weeknight OR weekend meal that FEELS like a cheat meal withOUT any cheating.

FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

Creamy Sun Dried Tomato Parmesan Chicken (No Cream)

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Creamy Sun Dried Tomato Parmesan Chicken (No Cream) - Cafe Delites

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Creamy Sun Dried Tomato Parmesan Chicken with NO CREAM and PACKED with flavour! There's so much flavour happening in this pan right now, and only a quarter of the fat and calories when compared with typical creamy sauce recipes. Pan fried garlic followed closely by sun dried tomatoes and mushrooms AND melted parmesan cheese through this sauce makes this dinner incredible.

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WELCOME, Friends!! FYI, if it's this image below that brought you here, you've come to the right place! I just updated it with the above photo on 9/29/16, as well as the post in general to include ALL of your FAQ's regarding this amazing meal. Now get ready to give your crock pot a big ol' hug...

Ahem, first thing's first...

All Crock pots cook differently.

I am amazed at how much crock pots can vary in terms of cooking temperature and speed. Mine runs pretty hot, when I use the "hot setting", it really cranks up the heat, and thus, my food cooks faster. This also means that I need to add a little extra moisture in some recipes, which in this case, is extra chicken broth in the stuffing. To gauge how your stuffing is cooking, I recommend the following:

If you like firm stuffing: That is, the breadcrumbs still very much intact and firm, I would recommend using more stuffing, up to 12 ounces. You can always add more moisture if needed (such as additional chicken broth)

Try to stir throughout the cooking process if possible: This will help you make adjustments if needed, such as adding more chicken broth.

If your stuffing is too moist: Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape. You can also pop the stuffing in a 350 degree oven for 10-15 minutes or until it reaches the desired level of consistency.

Forgot the sour cream? Or simply don't like it?

If you were so anxious to get that box of stuffing at the store and you forgot the sour cream in the process, you're not alone! Luckily, there are substation options. Here are a few that should work well if you don't feel like running back to the store:

Plain Greek Yogurt

Mayonnaise

1 cup evaporated milk + 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.

Low Sodium Options:

Campbell's makes a low-sodium Cream of Mushroom soup that is a great substitute for the Cream of Chicken.

Low-Sodium Chicken Broth is always a safer option, you can always add salt, but it's hard to take it away! 🙂

You can also wait on salting the chicken until you're ready to eat, you may not find it necessary!

Keeping the vegetables separate:

Since I recommend stirring the stuffing periodically to gauge the moisture level, throwing vegetables on top makes it more difficult to stir if you don't want your vegetables mixed into the stuffing, (which tastes great to me but you may want to keep them separate). If so, place a layer of foil on the stop of the stuffing layer and then place your vegetables on top of that. This makes it easy to lift up the foil, (* CAREFULLY, it's hot & there may be water in there), stir the stuffing, and place the veggies back on top after. Towards the end, you can dump the veggies from the foil onto the top of the stuffing to let them soak up some of that stuffing/chicken flavor!

This method "steams" the veggies a bit, so water is likely to build up in the foil. You can either discard this, or dribble it into the stuffing if extra moisture is preferred! * Tip: You can also poke holes in the foil for a more even distribution of liquid as this cooks!

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Crock Pot Chicken and Stuffing

3-4 large boneless skinless chicken breasts, salted and peppered if desired.

1 teaspoon dry parsley

1(10.5) ounce can of cream of chicken soup

8 oz. sour cream (equivalent to 1 cup)

1 (6 oz.) box stuffing mix* (Stove Top & Pepperidge Farm are a few of my favs)

¾ cup low-sodium chicken broth (you can also use water)- Only use ½ cup at first, add more as needed.

2 cups fresh or frozen green beans

1 cup baby carrots

½ cup diced onions

½ cup diced celery

¼ cup dried cranberries

½ cup crumbled sausage (cooked or raw)- (I use Banquet Brown 'N Ready pre-cooked sausage links, diced)

Rosemary, to taste (I use 1 tablespoons of fresh rosemary if I have it on hand)

1. Sprinkle the chicken with salt/pepper/parsley and place on the bottom of the crock pot.

2. In a large bowl, mix together the soup, sour cream, stuffing, and half of the water/broth and place over the chicken.(Mix in the optional ingredients as well, if you choose)

3. Lay the stuffing evenly over the chicken.

4. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil. This makes it easier to lift the veggies out and stir the stuffing, if you're able.

5. Add the remaining water/broth during the cooking process as needed. I always use all of it but crock pots cook differently, so adding as needed is safer. If you're leaving for the day, add the remaining water/broth when you return if you feel you need it.

6. Cook on high for 4 hours, or on low for 6-7

7. *No need to cook the stuffing mix prior to adding to crock pot

Recipe Adapted from: isavea2z.com

Filed Under: Tagged With: Chicken, Chicken, Comfort Food, Crock Pot, Dinner, Easy Weekday Meals, Meat, One Pot Comfort Food, Crock Pot, Dinner, Easy Weekday Meals, One Pot

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Crock Pot Chicken and Stuffing - The Cozy Cook

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WELCOME, Friends!! FYI, if it's this image below that brought you here, you've come to the right place! I just updated it with the above photo on 9/29/16, as well as the post in general to include ALL of your FAQ's regarding this amazing meal.

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One Pot Chicken Fajita Pasta Recipe by Tasty

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Pineapple Barbecue Chicken - You're only a few ingredients away from this amazing, juicy, and SO delicious meal prepared with chicken, pineapples and barbecue sauce! Git 'er done!

Friends, friends, friends! If you've never combined pineapples, barbecue sauce, and chicken in one baking dish, THIS is your time! This is it!

P.S. HAPPY FRIDAY! Happy about-to-be the weekend! 🙋

So how about we have some barbecue sauce with that chicken today? I say WHY the heck NOT?! This stuff is lip smacking good. For realz. You will eat and smack your lips and lick your fingers. I promise. 😋

You know, it's almost May, and since grilling season has yet to "officially" start, I went ahead and used the oven for this suuuuuper easy, 3-ish ingredient recipe. BY THE WAY! Do you count oil, salt, and pepper as ingredients? I mean, they technically ARE, but they also belong in every.thing you make, so they're kind of like a given. NO? What do you think? Let me know! I'd LOVE to know what the popular opinion is on that. ❗❓

But yeah. If you've ever wanted to fall face first into a pile of pineapple barbecue chicken, here's your chance.

Gosh, this is so simple to make, you guys.

Basically, you're going to season the chicken with salt and pepper; then, you'll add some barbecue sauce (I highly recommend my Homemade Honey Barbecue Sauce! 😉) over the chicken breasts, rub it all in, pile all the pineapples on top, cover with plastic wrap and let chill for a bit. Like, for about 30 minutes to 2 hours. You don't have to do that, but it does bring the flavor up several notches.

When ready, take the pineapple barbecue chicken out of the fridge, drizzle with olive oil and boom! I mean, first BAKE, then BOOM! 🙂 Bake, then appreciate.

...and thhhh thhhhh that's all folks! Have a wonderful weekend!

See you tomorrow with a brand new meal plan for next week!

P.S. Don't like barbecue sauce!? Check out my awesome recipe for Hawaiian Baked Chicken!

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

Pineapple Barbecue Chicken

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Pineapple Barbecue Chicken - You're only a few ingredients away from this amazing, juicy, and SO delicious meal prepared with chicken, pineapples and barbecue sauce! Git 'er done! Friends, friends, friends! If you've never combined pineapples, barbecue sauce, and chicken in one baking dish, THIS is your time! This is it!

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If you're looking for an indulgent dinner to whip up for friends and family, this is the dish for you. Layered with crispy breaded chicken, ham, lasagna noodles, and delicious cheese sauce, this lasagna is packed with flavor and sure to impress everyone.

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Chicken Cordon Bleu Lasagna Recipe by Tasty

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If you're looking for an indulgent dinner to whip up for friends and family, this is the dish for you. Layered with crispy breaded chicken, ham, lasagna noodles, and delicious cheese sauce, this lasagna is packed with flavor and sure to impress everyone.

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Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan

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Bangers and mash (a.k.a. sausage and potatoes with onion gravy) is the crowd-pleasing, filling, and easy dinner you've been waiting for.

What Is Bangers and Mash?

Bangers and mash is a traditional British dish that consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. It's a menu staple in pubs in the United Kingdom and Ireland.

Learn more: What Is Bangers and Mash and Where Does It Come From?

What's In Bangers and Mash?

These are the ingredients you'll need to make this homemade bangers and mash recipe:

· Sausage: This bangers and mash recipe starts with four links of pork sausage.
· Potatoes: Peel and cube two pounds of potatoes.
· Butter: Use butter for the mashed potatoes and to cook the onions.
· Milk: Milk is optional, but it ensures wonderfully creamy mashed potatoes.
· Seasonings: The mashed potatoes are seasoned with dry mustard, salt, and black pepper.
· Onions: You'll need two large onions.
· Broth: Use store-bought or homemade beef broth.
· Wine: Red wine gives the onion gravy an extra depth of flavor.

How to Make Bangers and Mash

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect when you make bangers and mash at home:

1. Cook the sausages until brown.
2. Boil, drain, mash, and season the potatoes.
3. Cook the onions in butter, then add the broth and wine. Cook until reduced.
4. Serve the sausages with the potatoes and pour the gravy on top.

Allrecipes Community Tips and Praise

"Super easy to make," according to Vic Solomon. "The red wine onion sauce was fantastic. Added sweet peas to the dish...this will definitely be included in the fall/winter rotation."

"This is a very easy recipe, and has turned into a family fave," raves Amy Schrader.I used leftover french onion soup for the gravy and it was perfect!"

"First time trying bangers and mash and I am glad I came across this recipe," says Joe. "The wine is a great addition to a traditional beef broth based gravy. I also added some thinly sliced red pepper with the onions for a little added color."

Editorial contributions by Corey Williams

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Bangers and mash (a.k.a. sausage and potatoes with onion gravy) is the crowd-pleasing, filling, and easy dinner you've been waiting for. Bangers and mash is a traditional British dish that consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. It's a menu staple in pubs in the United Kingdom and Ireland.

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1. Meatballs + Tomato Sauce

One bag frozen meatballs (homemade are great too!), one 28-ounce can crushed tomatoes, 2 teaspoons dried Italian seasoning

Cook time: 3-4 hours on HIGH

Serve with: cooked pasta, green salad, garlic bread

Serves 4, can easily be doubled

2. Ginger Peach Chicken

2 pounds boneless, skinless chicken thighs, 12-ounce bag of frozen peach slices, 1 sliced red onion, 2 tablespoons brown sugar, 2 tablespoons Tamari or soy sauce, 1 tablespoon freshly grated ginger, 2 teaspoons ground coriander

Cook time: 4-5 hours on HIGH

Serve with: cooked white or brown rice, steamed veggies

Serves 6

3. Vegetable Beef Stew

2 pounds stew meat, 1 diced onion, 2 sliced carrots, 1 sliced parsnip, 1 large rutabaga (peeled and cut into cubes), 1/2 cup red wine, 2 tablespoons beef stock base or 3 bouillon cubes

Extra instructions: add 1 1/2 cups water to slow cooker

Cook time: 8-10 hours on LOW

Serve with: mashed potatoes or rice

Serves 4-6

4. Teriyaki Chicken

2 pounds chicken thighs, 1/2 cup soy sauce, 1/4 cup rice wine vinegar, 1/4 cup brown sugar, 1 can pineapple chunks

Cook time: 8 hours on LOW

Serve with: cooked white or brown rice, green veggies

Serves 4-6

5. Pork Country Ribs + BBQ Sauce

2 pounds boneless country ribs, one bottle BBQ sauce (your favorite kind)

Cook time: 8-10 hours on LOW

Serve with: mashed potatoes, veggies, and salad

Serves 4

6. Salsa Chicken

2 1/2 to 3 pounds boneless, skinless chicken (breast or thighs), 16-ounce jar of your favorite salsa

Cook time: 6-7 hours on LOW

Serving suggestions: rice bowls, tacos, enchilada filling, nachos, burritos

Serves 4-8, maybe more depending on how it's used after cooking

7. Mushroom Barley Stew

1 pound mushrooms, 2 sliced carrots, 1 sliced celery rib, 1 diced onion, 15 ounce can diced tomatoes, 1 cup uncooked barley

Extra instructions: add 2 quarts vegetable stock to the slow cooker before cooking

Cook time: 8 hours on LOW

Serve with: hot, crusty bread or rolls

Serves 4-6

8. Lentil-Butternut Squash Curry

1 diced onion, 2 cups red or brown lentils, 2 cups diced butternut squash, 1 large sliced carrot, 14-ounce can coconut milk, 15-ounce can diced tomatoes, 1 tablespoon curry powder, 2 teaspoons salt

Special instructions: Add 4 cups water to the slow cooker before cooking. Check halfway and add more water if needed. If soup is too thick at the end, add more water.

Cook time: 6-8 hours on LOW

Serve with: hot, cooked rice, flatbread, raita

Serves 8

9. Sausage Lentil Soup

12 to 14 ounces sliced kielbasa sausage, 2 cups brown lentils, 2 carrots (diced), 1 celery rib (diced), 1 diced onion, 3 minced garlic cloves, 15-ounce can diced tomatoes, 1/2 teaspoon Italian seasoning

Extra instructions: For best flavor, brown kielbasa and diced onion, let cool completely before adding to bag (optional, but results in a better flavor and texture), add 2 quarts of water or stock to the slow cooker before cooking

Cook time: 4-5 hours on HIGH

Serve with: fresh bread and/or rice

Serves 6

10. Sloppy Joes

One pound ground meat (pork, turkey, chicken, or beef), 1 diced onion, 1 diced green bell pepper, 15-ounce can tomato sauce (or 1 6-ounce can tomato paste mixed with 1 cup water), one Sloppy Joes seasoning mix packet

Cook time: 3-4 hours on HIGH

Serve with: buns, veggie fries

Serves 4-6

11. Cranberry-Mustard Pork

One (3-4 pound) pork roast (loin, shoulder, butt), 2 cups fresh or frozen cranberries, 1/2 cup brown sugar, 1 tablespoon brown or Dijon mustard, 1 diced onion, 1/2 teaspoon pumpkin pie spice, zest and juice of 1 orange

Cook time: 8-10 hours on LOW

Serve with: mashed potatoes or rice, steamed broccoli

Serves 6-8

12. Beef Stroganoff

2 pounds stew meat, 1 pound sliced mushrooms, 1 diced onion, 1/2 cup red wine, 1 tablespoon beef stock paste (or 2 bouillon cubes)

Extra directions: Add 1 cup water to slow cooker before cooking. Stir in 1/2 cup sour cream before serving (do not add freeze with other ingredients or add at beginning of cooking time or it will curdle)

Cook time: 8 hours on LOW

Serve with: rice or noodles

Serves 4-6

Slow Cooker Freezer Bag Tips + Hints

LABEL THE BAGS. Label them with the name of the recipe, cooking time, and any special instructions (adding liquid, etc.)

Bags can be thawed out in the fridge overnight before popping the contents into the slow cooker the next day, though it's really not necessary.

The bags can be frozen flat, but I prefer to freeze the bags upright to make them easier to pop into the slow cooker. If you plan on thawing the bags overnight (totally fine), then it doesn't matter how you freeze them.

I don't like to freeze potatoes. I also don't like broccoli or cauliflower cooked in a slow cooker (totally my preference!). If you prefer to add these veggies, by all means do. I recommend buying the already frozen bags and adding those instead of freezing your own. (Again, preference.)

The bags won't really take that much longer to cook if they are frozen when going into the slow cooker.

Searing the pork roast and stew meat adds flavor, but isn't completely necessary - it's a way to cut down on prep (and cooling time).

Some of these recipes don't include salt. This is on purpose so that salt can be added at the end according to personal taste.

If you chose to add dairy in the form of cream, milk, sour cream, yogurt, or cream cheese, do during the last 30-60 minutes (for low and high) so the dairy products don't curdle.

The cooking times I've given are the ones I typically use. The general rule of thumb is 6-8 hours on LOW or 3-5 on HIGH. For bigger cuts of meat, I prefer the longer, slower cooking time. It's totally up to you and your schedule.

Broth can be substituted for the wine - I'm not sure it really cooks off because of the lid on the slow cooker.

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12 MAKE-AHEAD SLOW COOKER FREEZER MEALS - Top 10 Recipes

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1. Meatballs + Tomato Sauce One bag frozen meatballs (homemade are great too!), one 28-ounce can crushed tomatoes, 2 teaspoons dried Italian seasoning Cook time: 3-4 hours on HIGH Serve with: cooked pasta, green salad, garlic bread Serves 4, can easily be doubled 2.

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Do you know how to make Pierogi? Buttery, crisp Polish Pierogies stuffed with potatoes, cheese, and sauerkraut are a holiday favorite from the very first bite for everyone who tries them.

There are a lot of steps to this Pierogi recipe but don't let that intimidate you. Anyone can make these! I recommend diving in and making a big batch at one time, so you can freeze some for later.

It's also a ton of fun to turn Pierogi making into a big event. Grab friends and family and spend an afternoon rolling, stuffing and cooking these delicious dumplings together.

My sister Jenny taught me how to make Polish pierogies years ago; the same way that her Mother-In-Law Jane taught her to make them. Last time we were together for Christmas, we made a double batch of these pierogies and our small crowd ate almost all of them!
(Side note: Did you know that the plural for pierogi can be pierogies OR just pierogi? I clarified that with Jane before sharing this recipe for the first time five years ago. And Webster dictionary has confirmed it once again. However, I know that many of you will email me to tell me that there is only one way to spell pierogi and I am doing it wrong. All in a day's work, my friends. I can't win them all.)
What is a Pierogi?

Pierogies are a dough dumpling traditionally stuffed with potatoes, cheese, and/or sauerkraut. First boiled and then fried in butter, these little potato-filled pockets are irresistible.

I'm including our family's favorite combination of potato, cheese, and sauerkraut in the recipe below. We serve these pierogies with Polish Kapusta and everyone loves the combination.

I'm told that while Jane was growing up, it was common to ask your guests ahead of time whether they preferred potato/cheese or sauerkraut/cheese pierogies. Many people are very particular about their pierogi fillings!

I discovered this for myself when I asked how you all like your pierogies! There are countless other filling options: meats, fruits, vegetables, the combinations are endless.

How To Make Pierogi

Making homemade Pierogi starts with a great filling. Simmer peeled, cut potatoes in a pot of water for 15 minutes until fork tender. Mash the cooked potatoes, then stick them in the fridge to cool completely.

While the potatoes cool, saute the chopped onion in a little olive oil until softened. Add the onion and oil to the cooled potatoes along with the sauerkraut and cheeses.

We learned how to make pierogies with Farmer's cheese, a pot cheese that comes in a container and is very soft. If you can not locate farmer's cheese in your market, you can substitute 2 ounces shredded Monterrey jack and 2 ounces ricotta cheese.

Store the filling in the refrigerator until your dough is ready.

Tip: To save time on the day you're making and serving your pierogies, make the filling a day or two in advance then keep it sealed tight in the fridge until ready to use.

We find it easiest to rotate in batches of six to manage the process most efficiently. 6 waiting, 6 boiling, 6 cooling, 6 frying, repeat. It sounds a little overwhelming initially, but once you have a little assembly line set up, it goes fairly smoothly. We fill 18 pierogies before starting the first batch boiling and then just keep rotating through the stages.

This is a half recipe and it can easily be multiplied for a crowd. We've found that this amount is much more manageable, especially for the first few times we made these.

Pierogi Dough

Pierogi dough is a simple mixture of flour, egg, water and just a touch of salt, not unlike homemade fresh pasta.

After mixing together the flour and salt, crack an egg into the center of the bowl and combine with the flour mixture. Gradually add hot water to the bowl until your dough is soft and slightly sticky.

If the dough appears too wet, add more flour a tablespoon at a time. Likewise, if the dough is too crumbly and dry, add more hot water a little at a time.

Chill the dough in the refrigerator for an hour or so until cool and firm.

Pierogi Recipe

Here comes the fun part. You get to roll out the dough, shape and stuff your pierogies, then give them a bath in boiling hot water.

Start the water boiling on the stove while you get all your ingredients out of the fridge and ready. Make sure to have a counter space or table cleaned and cleared so you can put the pierogies together without interruption.

First, divide the dough into four sections. Roll the first section out until it's very thin, about 1/8 inch in thickness. Cut this section into circles, then place a tablespoon of the potato filling on each side.

Fold the circles over and pinch the edges to seal. Repeat this with the other sections of the dough and then place your prepared pierogies in a single layer on a plate or pan.

Plop the dumplings a few at a time into the boiling water. If they stick to the bottom of the pot, give them a quick nudge with a spoon or spatula. When the pierogies rise to the top, scoop them out with a slotted spoon and place them on a buttered plate to cool for a few minutes.

Once slightly cooled, it's time to fry your waiting pierogies in butter. Fry a few at a time until the edges are brown and crisp.

If you have a team of folks working in the kitchen, you can set up an assembly line to make finishing these steps quicker and easier. Have someone assembling the dumplings, someone boiling, and someone frying.

You'll be ready to sit down to a delicious, buttery plate full of Polish Pierogies in no time. These are satisfying enough all on their own as a snack, appetizer or even a meal.

Pierogies pair especially well with cabbage dishes like this Cabbage and Sausage Skillet, Layered Cabbage Rolls, White Beans and Cabbage, or this Spicy Cabbage.

This recipe includes my family's standard filling of potato, sauerkraut, and cheese but you can use this same recipe as a guideline for cooking Pierogies with any kind of filling you like.

Leftover pierogies freeze like a charm, too! Place them on a single layer on a cookie sheet until just frozen (an hour or two) before sealing them in airtight containers and storing in the freezer.

Kitchen Tip: I use this pot, this pan, and this spider to make this recipe.

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Place the potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold.

In a small skillet over medium heat, warm the oil and then saute the onion until tender. Let them cool for a few minutes and then add the cooked onions to the bowl of cold mashed potatoes. Place the sauerkraut in a strainer and rinse very well under running water, for at least 3 minutes. Drain thoroughly and add the sauerkraut to the bowl with the potatoes. Add the cheese and stir to combine. Store in the refrigerator until ready to make the pierogies. The filling can be made a day or two in advance and refrigerated until needed.

Place the flour and salt in a large bowl and stir to combine. Make a small well with your hand and crack the egg into it. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. The photo on the left is too wet, the one on the right (with the spoon in the bowl) is perfect. Chill the dough in the refrigerator for at least an hour.

Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed.

Shaping pierogies: Divide the dough into four sections and roll out one of the sections very thin, to about 1/8" thickness. (This should be just a bit thinner than a pie crust.) Cut into circles and place 1 tablespoon of the potato filling on one side. Fold over the circle and pinch around the dough. Place the prepared pierogies in a single layer onto a waiting plate. Don't stack them or the dough will stick together.

Boiling pierogies: Drop the waiting pierogies into the water, a few at a time. Use a spoon or spatula to gently nudge them off the bottom of the pot if they stick. When they float to the surface of the water, lift them out carefully with a slotted spoon. Place them on a buttered plate and drizzle a small amount of melted butter on top of them to prevent sticking together. Let the boiled pierogies cool for a few minutes before frying them.

Frying pierogies: In a large skillet over medium heat, melt a tablespoon of butter. When the butter sizzles, place the boiled pierogies in the skillet in a single layer. Let them cook 2-3 minutes, until lightly browned on the edges, flip over and repeat. The pierogies will not turn brown all over, but the edges should crisp and be light brown. Remove the finished pierogies to a buttered baking dish.

We find it easiest to rotate in batches of six to manage the process most efficiently. 6 waiting, 6 boiling, 6 cooling, 6 frying, repeat. It sounds a little overwhelming initially, but once you have a little assembly line set up, it goes fairly smoothly. We fill 18 pierogies before starting the first batch boiling and then just keep rotating through the stages.

This is a half recipe and it can easily be multiplied for a crowd. We've found that this amount is much more manageable, especially for the first few times we made these.

Pin this now to remember it later

{originally published 2/20/14 - recipe notes and photos updated 1/26/19}

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Pierogi: Step-By-Step Recipe with Photographs | Barefeet In The Kitchen

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Do you know how to make Pierogi? Buttery, crisp Polish Pierogies stuffed with potatoes, cheese, and sauerkraut are a holiday favorite from the very first bite for everyone who tries them. There are a lot of steps to this Pierogi recipe but don't let that intimidate you. Anyone can make these!

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There's nothing more comforting than twice baked potatoes - unless you turn them into a casserole!

This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in a delicious casserole form!

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Pure comfort food. That's what this Twice Baked Potato Casserole is all about. Last week my husband had a potluck at work. He texted me saying that he needed me to make potato salad. Potato salad?? It just sounded so boring. I had made a baked potato salad for his coworkers before and it had gone over quite well and so I thought I'd make that again.

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But then I was feeling guilty about sending the same dish twice, even though it's been over a year, and I started thinking about twice baked potatoes, and how I could turn that into a salad and this casserole was born.

Now, you can forgo the second round of baking and serve this potato salad cold or warm instead of hot. Totally up to you. I think the melty cheese is what pushes me over the edge when I'm craving twice baked potatoes so I opted for that.

I started by baking up some russet potatoes. You can use whatever variety you like best. After a quick rub down of olive oil and kosher salt, they get baked up nice and crisp in the oven. I bake my potatoes on a sheet pan to keep my oven from getting all messy. You can wrap them in foil but then you won't get the super crispy skins which is what I was going for.

After the potatoes are baked up nice and tender, let them cool until you can handle them with ease. I left my skins on because the crispy potato skins are part of the twice baked potato experience. If that freaks you out, just peel the skin off. It comes off super easily after the potatoes are baked.

Now it's time to mix them with all of you favorite twice baked potato fixins. I used sour cream, sharp cheddar cheese, bacon, and green onions as well as a bit of mayo to help this casserole hold together and to make it extra creamy. It's a must.

I topped it with some extra cheese and bacon and stuck it back in the oven to get "twice baked". A final sprinkle of green onions to complete the twice baked look and this casserole is ready to go. The best part of this casserole is the crispy potato skin - sooo good!

How to make this TWICE BAKED POTATO CASSEROLE:

Twice Baked Potato Casserole

More comfort food!
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Twice Baked Potato Casserole + VIDEO - Mom On Timeout

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There's nothing more comforting than twice baked potatoes - unless you turn them into a casserole! This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in a delicious casserole form! Let's be friends! Sign up to get my new recipes in your inbox!

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Slow Cooker Slow Cooker Salisbury Steak is one of our favorite comfort foods. Tender beef patties simmered in rich brown gravy with mushrooms and onions. This crockpot salisbury steak is perfect served over mashed potatoes, rice or pasta!
by Holly

Slow Cooker Salisbury Steak

This easy Salisbury steak one of our favorite family meals! I love using my slow cooker any time of year! We serve this on top of garlic mashed potatoes or rice but my all time favorite is serving it over cooked macaroni noodles. Add a side salad and you've got the perfect meal!

Since I'm the one who does most of the cooking, I love coming home to a ready meal and this easy slow cooker Salisbury Steak recipe tops my list.

The beef patties simmer all day in a rich gravy with mushrooms and onions resulting in a really flavorful dish and making them extra tender.

A lot of people confuse Salisbury steaks (which is a combination of ground beef in gravy) with Swiss Steak which is generally minute steak with a tomato-based sauce. (You can find my favorite Swiss steak recipe here).

Tips for Crockpot Salisbury Steak

This Easy Salisbury Steak can be prepared in a skillet but I love it in the slow cooker since it can be prepped ahead of time and it's ready right when we get home from soccer practice.

Homemade patties: it doesn't take long to make the beef patties homemade, and they taste absolutely delicious.

Sear the Patties: The simple step of searing the beef patties just helps them to hold their shape without falling apart plus browning meat always adds extra flavor!

Freeze Option: I often double the beef patties in this recipe and freeze half of them (without browning them first) for next time. If you happen to have pre-made frozen beef patties they can be used in this recipe as well with great results.

Ground Turkey Option: We have also made this recipe with ground turkey (I also add a bit of celery to the mixture) and a turkey gravy with great results. The patties always come out flavorful and fork tender.

Once seared the patties are layered in the Crock Pot with sliced onions and mushrooms. Next, I combine the gravy ingredients and pour it over the patties. While some recipes do call for cream of mushroom soup, I prefer this version with a richer darker gravy.

Easy Salisbury Steak Leftover Idea

Should you be lucky enough to have leftovers (we rarely do), this reheats perfectly and makes a great messy sandwich in a hamburger bun topped with sliced tomatoes and mayonnaise.

This easy salisbury steak recipe reheats perfectly and freezes well too!

What to Serve with Easy Salisbury Steak

Slow Cooker Salisbury Steak

Servings 6 servings

Author Holly Nilsson

Course Entree, Main Course, Slow Cooker

Cuisine American

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Slow Cooker Slow Cooker Salisbury Steak is one of our favorite comfort foods. Tender beef patties simmered in rich brown gravy with mushrooms and onions. This crockpot salisbury steak is perfect served over mashed potatoes, rice or pasta! by Holly This easy Salisbury steak one of our favorite family meals!

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This Chicken Rice Casserole is a crowd-pleasing dinner that comes together in under 5 minutes of prep time!

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This Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden. The creamy Alfredo sauce generously coats the juicy shrimp and noodles. Your family will be humming with every bite and will request it for dinner again and again. One of our favorite shrimp recipes!

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If you cook the sauce while the pasta is on the stove, you can be done with the entire meal in under 30 minutes. It's so simple and has a short list of ingredients, but tastes restaurant quality. This homemade creamy shrimp pasta is way better than going out because it's not overly salty like dining out tends to be and you don't get the big bill at the end of your meal #winning!!

Watch How to Make Creamy Shrimp Pasta Recipe:

This is one of the best reviewed recipes on our blog and for good reason (read the glowing reviews here). Creamy shrimp pasta is super easy and tasty! Many of you have told me that you love it more than Olive Garden's Shrimp alfredo, which is an amazing compliment.

Want to Substitute the Wine?

No problem! Here is a great white wine substitute: squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/2 medium lemon) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.

Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.

Funny how that little bit of black pepper, parsley and parmesan cheese really fancies it up at the end, making it look and feel like fine dining. It's the perfect time to whip out that hand cranked pepper mill to set the mood! 😉

Pasta Recipes to Explore:

These are the most popular pasta recipes on our blog - the top rated and best loved.

⬇ Print-Friendly Shrimp Pasta Recipe:

Creamy Shrimp Pasta Recipe (VIDEO)

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta!

Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Tools We Used in this Recipe (Amazon affiliate links):

Love shrimp? Explore all of our top shrimp recipes here. I hope this easy shrimp pasta becomes a new favorite for you!

P.S. Because I've had loads of questions about omitting the wine - I think the wine really makes the flavor in this dish next-level delicious but if you prefer not to use it, the recipe still works, just replace it with chicken broth, season the sauce to taste and add a splash of lemon juice for extra flavor.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Creamy Shrimp Pasta Recipe (VIDEO) - NatashasKitchen.com

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This Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden. The creamy Alfredo sauce generously coats the juicy shrimp and noodles. Your family will be humming with every bite and will request it for dinner again and again. One of our favorite shrimp recipes! This post may contain affiliate links.

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This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce. Just like our favorite Chicken Stroganoff, this dish is served over tender egg noodles.
Loads of tender mushrooms add tons of flavor, while I most often use white mushrooms, portobello or cremini are a great addition as well.

A Quick Comfort Meal

Ground beef stroganoff is one of those comforting meals that is quick and easy to make, plus it can feed your whole family with a short list of ingredients! How about a hearty meal of beef stroganoff in less than 25 minutes? Count me in, this is perfect for a busy weeknight!

This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (and without cream of mushroom soup). I love dishes that come together so quickly (like Cabbage and Noodles or 20 Minute Fajitas) and even more so when everyone at the table wants seconds!

How to Make Ground Beef Stroganoff

You truly will not believe how crazy easy this is! You're literally just minutes away from getting this beef stroganoff on the table!

1. Brown beef, onions and garlic.

2. Add mushrooms, sauce & seasonings. Simmer a few minutes.

3. Start your egg noodles cooking!

4. Stir in sour cream and serve over egg noodles.

Beef Stroganoff Tips

Beef: This recipe can be slightly tweaked based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork. If using something other than beef, you'll likely want to add some extra beef bouillon for a richer flavor! I highly suggest using the condensed beef broth in a can (instead of the box) for the best flavor!

Mushrooms: Of course fresh mushrooms are best and while this recipe calls for white mushrooms, I've used a combination of white, cremini or portobello all with great results. In a pinch, you can use canned mushrooms as well.
Sauce:

Keep in mind that sour cream may curdle if it boils so the sauce is thickened and removed from the heat before it is added.

No sour cream? Greek yogurt is a good substitute (or if you just prefer it).

To Thicken Sauce: You can add a little bit of extra cornstarch slurry to reach desired consistency. Mix equal parts cornstarch and cold water and pour a little bit at a time while stirring sauce.

Flavor Boosters: We love this stroganoff exactly as written but if you'd like to spice it up a bit, add one of the following:

Stir in a teaspoon or so of dijon mustard

Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)

Add a couple of slices of chopped raw bacon along with the onion & beef

Add a small dash of smoked paprika and a dash of hot sauce

We typically serve this over egg noodles but it's great over mashed potatoes, sweet potatoes or even spooned into a roll sloppy joe style! Add a side salad and a loaf of crusty bread (to sop up any sauce left on your plate) for a great meal in under 30 minutes!

Got Leftovers?

Refrigerate leftovers in a sealed container 3-4 days.

Freeze: If freezing this ground stroganoff, leave out the noodles or potatoes and freeze just the stroganoff itself.

Reheat: If frozen, defrost leftovers in the fridge overnight. Drain off any liquid that has separated from the sauce (the cornstarch can sometimes cause separation). Heat in the microwave or on the stove top on low heat until warm.

Ground Beef Stroganoff

Servings 4 servings

Author Holly Nilsson

Course Main Course

Cuisine American

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Ground Beef Stroganoff (Hamburger) - Spend With Pennies

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This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce. Just like our favorite Chicken Stroganoff, this dish is served over tender egg noodles. Loads of tender mushrooms add tons of flavor, while I most often use white mushrooms, portobello or cremini are a great addition as well.

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by Holly Cranberry Salad is the perfect side for any turkey dinner! A delicious mixture of fresh homemade cranberry sauce combined with pecans, coconut, marshmallows and pineapple.
This salad reminds me of my favorite Millionaire Pie recipe with a deliciously tart cranberry twist!

Cranberry Salad

Cranberry salad is called a salad but it's not really salad at all (kind of like Watergate Salad or Strawberry Banana Salad). It's almost more like a dessert salad but we always serve it on the side of our turkey dinner, like Ambrosia Salad.

Regardless what you call it, my family loves this easy cranberry salad! Fresh tart of cranberries, juicy pineapple, pecans for crunch all in a sweet creamy base!

How to Make Cranberry Salad

This cranberry salad recipe starts with an easy homemade cranberry sauce. The cranberry sauce in this recipe uses a bit less sugar so it's more tart which balances the sweetness of the rest of the ingredients. You can certainly use a store bought whole berry cranberry sauce in place of the homemade version but this does change the recipe slightly since the store bought sauce is sweeter. Creating the homemade sauce is so easy, just a 3 items in a pot and let it boil and cool. Don't worry too much if your cranberry sauce seems a little runny, it thickens as it cools.

1. Make cranberry sauce and cool

2. Combine all ingredients

3. Refrigerate at least 4 hours

So easy right? This cranberry salad is going to become a new favorite in your house too; a little sweet, a little tart and a lot delicious!

In this recipe I don't add all of the cranberry sauce to the mixture because I'd like to keep the consistency a bit thicker. You can certainly add all of it if you'd like but the salad won't be quite as thick.

The little leftover cranberry mixture can be used to drizzle on anything sweet from Vanilla Bundt Cake to ice cream or even spread over Banana Bread! Remember it's a bit more tart than a traditional cranberry sauce so it goes well with something sweet!

If you don't have pecans on hand, walnuts are another great option.

This cranberry salad can be (and actually should be) made ahead of time. I try to make it at least 4 hours ahead but the day before is perfect too!

More Cranberry Dishes You'll Love

Millionaire Cranberry Salad

Servings 10 servings

Author Holly N.

Course Dessert, Salad, Side Dish

Cuisine American
REPIN this Fantastic Side Dish

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Millionaire Cranberry Salad - Spend With Pennies

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by Holly Cranberry Salad is the perfect side for any turkey dinner! A delicious mixture of fresh homemade cranberry sauce combined with pecans, coconut, marshmallows and pineapple. This salad reminds me of my favorite Millionaire Pie recipe with a deliciously tart cranberry twist!

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Shepherd's Pie Loaded Baked Potatoes are a fun, simple twist on a classic St. Patrick's Day meal.Carrots and potatoes and cheese, oh my! #SundaySupper has a menu from appetizers and dinners to breakfast and sides, and even desserts featuring root vegetables. These shepherd's pie loaded baked potatoes are a perfect way to enjoy a gluten free St. Patrick's Day!

You've gotta try this easy recipe...

My kids love a book called I Will Never Not Ever Eat a Tomato with Charlie and Lola from that cartoon TV show. They've actually never watched the show, but I stumbled upon the book in a little bookstore in Burlington, Vermont about two years ago. It was shortly after The Bug, following the unfortunate timing of stomach virus onset just after eating a spaghetti dinner, banned all tomato products from his life except ketchup. When I saw the title I knew he had to have it.

It is a super cute book, and one that I actually don't mind reading repeatedly. Little Lola is an extremely picky eater. Big brother Charlie does everything he can to get her to eat a nutritious dinner by insisting that he is giving her Orange Twiglets from Jupiter, Green Drops from Greenland, Cloud Fluff, and Sea Nibbles from the undersea grocery store, and not the carrots, peas, mashed potatoes, and fish sticks that she so despises. But the tables get turned on Charlie when, much to his surprise, she requests the most dreaded veggie of all - tomatoes - by asking for "moonsquirters".

Now I must say, as happy as I am that they enjoy reading the book, I was hoping the tactic would work for me. My kids are not picky eaters in the least, but The Bug doesn't care whether I call them tomatoes or moonsquirters - he is NOT going to eat them.

And Little Dude, well, he needs a book called "I Will Never Not Ever Eat a Potato" because the kids refuses any sort of potato. Well except fries (yes, even homemade oven fries, and not just the French fries he steals off of daddy's plate when we go out to eat) and that time that I made potato waffles. But calling it "cloud fluff" is not going to convince him to dig in to a pile of mashed potatoes. He won't eat them roasted or even loaded with cheese.

But it was definitely his loss that he won't eat them baked either, because the rest of us loved these...

These Shepherd's Pie Loaded Baked Potatoes were a total family-pleasing dinner.

Well, except my little picky potato dude, who ate all the filling but insisted that I remove all evidence of potato contamination from his plate. The Bug devoured his entire serving plus seconds, and even took some of the leftover filling in his thermos for lunch a couple days later. And The Hubby and I enjoyed ours as well. It really couldn't be easier, either. Bake some potatoes in the oven or microwave, cook up a simple filling with ground beef and frozen veggies, load those potatoes and top with plenty of cheese.

Now I know I'm gonna get flack. Shepherd's Pie has lamb. Shepherd's Pie has a more traditional brown gravy-type sauce. The potatoes aren't mashed. Can we just say it's inspired by Shepherd's Pie and leave it at that? It tastes good. Just go make it. Call it Beef and Veggie Loaded Baked Potatoes if you like. It's all good. I'm okay with that.

[Tweet "Shepherd's Pie Loaded Baked Potatoes - an easy and fun twist on a classic!"]

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Let me know what you think of these Shepherd's Pie Loaded Baked Potatoes!

Shepherd's Pie Loaded Baked Potatoes

A fun and easy twist on a classic recipe with a simple beef and vegetable filling for stuffed baked potatoes.

Ingredients

Instructions

1. Bake the potatoes in a 400°F oven for about an hour or until they can be pierced easily with a fork. Or you can cook in the microwave for about 10 minutes, rotating after five minutes.

2. While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any excess grease.

3. Stir in the tomato paste, Worcestershire sauce, and beef broth.

4. Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.

5. Cut a slit down the length of one potato then another one perpendicular to make an "x". Squeeze the sides of the potato to open it up and place in a glass baking dish. Repeat with the remaining potatoes.

6. Spoon the filling into the potatoes and top with shredded cheese.

7. Return to a 400°F oven for about 5 minutes, or place under the broiler for 2 or 3 minutes, or until cheese is melted and lightly browned.

by Brianne Izzo

Give it a 5 STAR rating and share your photos on Instagram with the hashtag #CKCrecipes!

Enjoy!

Here are some more creative takes on Shepherd's Pie...
Appetizers Breakfast Main Sides Desserts
And the rest of the #SundaySupper Root Vegetable Recipes...

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Shepherd's Pie Loaded Baked Potatoes are a fun, simple twist on a classic St. Patrick's Day meal. Carrots and potatoes and cheese, oh my! #SundaySupper has a menu from appetizers and dinners to breakfast and sides, and even desserts featuring root vegetables. These shepherd's pie loaded baked potatoes are a perfect way to enjoy a gluten free St.

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Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan

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Very simple and unbelievably delicious. I first had this when it was served at an impromptu Thanksgiving dinner given by a neighbor whose plans changed due to bad weather. She's long since moved to sunny Florida, but I have to thank Karen W. for this recipe since it's a real keeper. It's a great side for ham, pork or chicken, and of course, turkey. But it's so rich and filling, I often eat it alone as a main dish.

The casserole dish is from Pillivuyt and it's their "Eden" line. It's a 2 quart round gratin. Pillivuyt is made in France and this is guaranteed not to craze EVER. Their glazes are diamond-hard and this ceramic ware is durable. Of course it's pricey, but well worth it. Revol is another French manufacturer of the same quality. I purchased the Pillivuyt dish from Amazon.

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The Recipe

Buttery Broccoli Cheese Casserole

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Buttery Broccoli Cheese Casserole - The Midnight Baker

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Very simple and unbelievably delicious. I first had this when it was served at an impromptu Thanksgiving dinner given by a neighbor whose plans changed due to bad weather. She's long since moved to sunny Florida, but I have to thank Karen W. for this recipe since it's a real keeper.

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Bacon Chicken Alfredo Lasagna Roll Recipe by Tasty

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Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon.