Low-Carb Pepperoni Pizza Chicken Bake

Low-Carb Pepperoni Pizza Chicken Bake



(Makes 6-8 servings)

Ingredients: 

  • 1 jar (14 oz) pizza sauce, reduced to 1 cup
  • (Use the lowest-carb sauce you can find, or make your own pizza sauce and omit the sugar.)
  • 4 large boneless-skinless chicken breasts (6-8 oz. each)
  • 1 T olive oil
  • 1 tsp. Greek oregano (sometimes just called oregano)
  • 1 tsp. garlic powder
  • 6 oz. piece of part-skim Mozzarella, sliced about 1/4 inch thick
  • 2 oz. sliced pepperoni (regular or turkey pepperoni)

 
Instructions:

  1. Preheat oven to 400F/200C.  Put the pizza sauce in a small saucepan and simmer over low heat until it's reduced to one cup, about 20 minutes.  Don't skip this step or the dish will be watery.
  2. While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces.  Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (or something heavy) to pound the chicken until it's as thin as you can get it without it shredding apart.  (Don't worry if some pieces break apart a little.)  Mix the Greek oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  3. Heat the olive oil over medium-high heat in the largest non-stick frying pan you have (you may have to do this in 2 batches if your pan isn't big enough.) Add the chicken pieces and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through. 
  4. Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer.  Cut the Mozzarella into slices and cut the slices as needed to make enough pieces to mostly cover the top of each piece of chicken. 
  5. By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast.  (Use it all.)  Top each piece with sliced Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
  6. Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped.  (Some pieces of pepperoni will slice off the chicken, try not to obsess about that like I did.)  Serve hot.
  7. I'm having leftovers of this tonight for dinner so I'll report back on how it reheats after it's been in the fridge a few days, but you probably won't have any left!


source:http://kalynsprintablerecipes.blogspot.co.id/

THE BEST FRIED RICE

THE BEST FRIED RICE



PREP TIME: 10 MINS
COOK TIME: 10 MINS
TOTAL TIME: 20 MINS
SERVES: 4

INGREDIENTS

  • 2 tablespoons butter, divided
  • 3 eggs, whisked
  • 2 medium carrots, small dice
  • 1 small onion, small dice
  • 3 cloves garlic, minced
  • 1 cup frozen peas, thawed
  • 4 cups cooked and chilled rice, (I either use white or brown rice)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • sliced green onions for garnish, if desired


INSTRUCTIONS

  1. Heat 1 tablespoon of butter into a large skillet.
  2. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
  3. Add the remaining tablespoon of butter into the pan.
  4. Add carrots and onion to the pan and cook until tender, 3-4 minutes.
  5. Stir in garlic and cook for an additional minute.
  6. Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
  7. Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
  8. Serve immediately with green onions for garnish, if desired


source:http://chefsavvy.com

Copycat Texas Roadhouse Steak Rub

Copycat Texas Roadhouse Steak Rub



yield: ABOUT 3 TABLESPOONS
total time: 5 MIN
prep time: 5 MIN

Ingredients:

  • 1.5 tablespoons kosher salt
  • 2 teaspoons brown sugar
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon black pepper


Directions:

  1. Combine all ingredients in a gallon-sized plastic bag and seal it tightly. Shake it to thoroughly combine all ingredients.
  2. Cut a small hole in the corner of the bottom of the bag and pour the contents into a spice container.
  3. Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface (through osmosis, oohhhh…) and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer.
  4. Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it’s browned and slightly charred.


source:http://thecozycook.com

STEAK WITH BLUE CHEESE AND CHIVE COMPOUND BUTTER

STEAK WITH BLUE CHEESE AND CHIVE COMPOUND BUTTER



Prep time 20 mins
Cook time 15 mins
Total time 35 mins
Author: Emily Clifton - Nerds with Knives
Serves: 2 steaks

INGREDIENTS
For the Steaks:

  • 2 (1½ inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks)
  • Course kosher salt
  • Freshly cracked pepper
  • Grapeseed or other neutral oil for grill

For the Blue Cheese and Chive Compound Butter:

  • ½ lb (8 oz) unsalted butter, (2 sticks) room temperature
  • 2 teaspoons smooth Dijon mustard
  • 3 tablespoons chives, fresh, chopped fine
  • ? teaspoon course sea salt
  • ? teaspoon freshly cracked black pepper
  • 4 oz Blue Cheese


INSTRUCTIONS

  1. Make the compound butter: Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3-4 minutes. Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.
  2. Crumble in the blue cheese and gently mix until it’s incorporated. It shouldn’t be perfectly smooth, there should be a few small flecks of cheese here or there. Taste for seasoning and add salt and pepper if desired.
  3. Place the butter in the center of a sheet of parchment paper, wax paper or plastic wrap. Form a log by rolling the bottom half of the paper over the butter (roll it back and forth a few times until it’s the thickness you want), then roll it all the way closed. Twist the ends to seal and tighten the log (you can tie them with twine if you like) and refrigerate until hardened, about two hours.
  4. Note: This recipe makes about 12 servings of the butter. The sealed roll will keep for 4-5 days in the refrigerator or up to 3 months frozen.
  5. Make the steaks: Prepare a charcoal or gas grill. If gas, preheat on high for at least 15 minutes ahead of time. Remove steaks from the refrigerator 30 minutes before cooking so they come to room temperature. Season them liberally with course salt and pepper on both sides.
  6. Rub grill grates well with oil. Grill steaks until medium rare, about 3-4 minutes per side (or however you like them done).
  7. Remove steaks and immediately top each with a slice of Blue Cheese butter. Let it melt for 5 -7 minutes as the steaks rest. Serve with Balsamic Roasted Red Onions with Thyme.


Notes
The recipe makes enough compound butter for 12 servings.
You could also pan-sear the steaks in a heavy-bottomed skillet. Cast iron is perfect for this.


source:http://www.nerdswithknives.com

Bourbon-Marinated Flank Steak

Bourbon-Marinated Flank Steak



Prep Time 10 mins
Cook Time 12 mins
Total Time 2 hr 22 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 306 kcal

Ingredients

  • 1/4 cup brown sugar packed
  • 1/4 cup bourbon such as Jim Beam
  • 1/4 cup olive oil
  • 1/2 cup tamari or soy sauce
  • 1 tablespoon thyme leaves chopped
  • 3 large cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 pounds flank steak or london broil


Instructions

  1. In a small bowl, mix the first 7 ingredients.
  2. Pour into a resealable plastic food storage bag. Place steak in the bag, remove as much air as possible and seal it. Flip the steak around a few times to coat it with the marinade.
  3. Place in the refrigerator for at least two hours and up to eight, flipping and rotating the meat every few hours.
  4. Heat barbecue to a medium high heat.
  5. Remove steak from marinade and blot off the excess moisture with a paper towel.
  6. Place steak on hot grill. Cook for 5-6 minutes on the first side for medium rare. Flip the steak and cook an additional 5-6 minutes.
  7. Transfer steak to a cutting board and allow it to rest for 5 minutes so that the juices redistribute throughout the meat.
  8. Thinly slice, going against the grain, at about a 35-45 degree angle.
  9. Recipe Notes
  10. Cooking times depend on the size of your steak, and your preference on doneness. We like ours medium rare


source:https://www.garlicandzest.com

BEST EVER CHILI DOG RECIPE

BEST EVER CHILI DOG RECIPE



Prep Time 5 min
Cook Time 30 min
Total Time 35 min
YIELDS 8

Ingredients

  • 8 hot dog buns
  • 1 tablespoon olive oil (or spray)
  • 8 bun length hot dogs
  • 2 cups of chili (Click HERE for my favorite EASY Chili Recipe!)
  • 2 1/2 cups shredded Mexican Blend Cheese, divided
  • 1/2 cup yellow onion, chopped (optional)
  • 1/2 cup freshly chopped cilantro (optional)
  • ketchup and mustard to taste


Instructions

  1. Preheat oven to 375
  2. Place olive oil in a large non-stick skillet or griddle over medium-high heat.
  3. Place hot dog buns, inside side down, on skillet just long enough to toast the buns.
  4. Place hot dog buns on a baking sheet with high sides or casserole dish. Sprinkle onions, cilantro, and desired amount of ketchup and mustard into each bun. Sprinkle with 1/2 cup cheese.
  5. Place a hot dog into each bun.
  6. Top the hot dogs and buns generously with chili and then top with the remaining 2 cups cheese.
  7. Cover with foil and bake for 30 minutes.
  8. To make them even toastier, you can remove foil and broil for another 3-4 minutes, being careful not to burn the buns.
  9. Allow to cool at least 5 minutes before serving.
  10. Enjoy!


source:http://www.thecookierookie.com

Paleo & Whole 30 Marinated Flank Steak

Paleo & Whole 30 Marinated Flank Steak



Course Lunch/Dinner
Cuisine Paleo &amp, Whole30
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 285 kcal
Author Michele

Ingredients

  • 3 medjool dates pitted and softened if necessary by soaking in very hot water
  • 2 tbsp water you can use the soaking water, if you want
  • 1/3 cup coconut aminos*
  • 1 tbsp spicy brown mustard
  • 1 tbsp raw apple cider vinegar or preferred vinegar
  • 2 garlic cloves
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • black pepper or crushed red pepper flakes for spice
  • 1/4 tsp sea salt
  • 1/4 cup olive oil or avocado oil
  • 1.5 lbs flank steak
  • chopped fresh chives green onion or your favorite fresh herbs for garnish


Instructions

  1. Combine all marinade ingredients in a high speed blender except for the olive oil, then once pureed, add the olive oil with the blender running on low.
  2. Score the steak all over with a knife, place in a large bowl and pour all the marinade over the steak, turning to completely coat. Cover tightly in plastic wrap and marinate for at least 2 hours and up to overnight.
  3. Once ready to grill, preheated grill to medium high heat. Remove most of the marinade from steak, leaving a very thin coating. The rest of the marinade can either be discarded, or boiled into a sauce for the steak (see instructions below)
  4. Place the steak on the hot grill and turn after the first side is browned with visible grill lines, repeat on the second side. Lower the heat to medium, cover the grill and continue to cook until steak is done to preference, turning once. I press the steak to determine if it’s “medium” but you can use a meat thermometer to be more precise.
  5. Once done, remove the stead to a large platter and loosely cover with aluminum foil for 5-10 minutes to allow juices to distribute. Then, using a fork and long sharp knife cut the steak against the grain (opposite direction that the lines of the meat run in) in 1/2 inch slices on a slight angle. See this video for quick easy instructions showing how to do this.
  6. To turn marinade into a sauce, bring it to a full boil in a small saucepan and allow to boil/strong simmer for 5-10 minutes. Add a bit of coconut aminos and a few drops of hot sauce and serve with steak
  7. Serve steak with veggies, over salad, with sweet potato fries and with the sauce (or your favorite sauce)
  8. *Recipe note steak can also be made stovetop in a large cast iron skillet


Recipe Notes
*Gluten-free liquid aminos or soy sauce is a non-paleo/whole30 alternative


source:https://www.paleorunningmomma.com

Lemon Chicken with Veggies

Lemon Chicken with Veggies



Author: Lil' Luna
Recipe type: Main Dish
Serves: 4

Ingredients

  • 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


Instructions

  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


source:https://lilluna.com

One-Pan Cheesy Chicken, Broccoli, and Rice

One-Pan Cheesy Chicken, Broccoli, and Rice



Servings: 4 -6 servings

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion , diced finely
  • 1 pound boneless skinless chicken breasts , cut into bite sized pieces
  • 2 cloves of garlic , minced
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 1 cup uncooked extra long grain white rice
  • 2 1/2 cups broccoli florets , cut into bite sized pieces
  • 2 1/2 cups of low-sodium chicken broth
  • 2 cups shredded extra sharp cheddar cheese


Instructions

  1. In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
  2. Once onions soften, increase the heat to medium high and add chicken to the pan.
  3. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  4. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
  5. Add the uncooked rice in the olive oil and saute it for a couple of minutes.
  6. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
  7. Cook chicken and rice mixture covered for about 12 minutes.
  8. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
  9. Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
  10. Remove from heat and stir in half a cup of cheese.
  11. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.


Recipe Notes
You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.


Source: Number 2 Pencil

Italian Stuffed Shells

Italian Stuffed Shells



Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • Jumbo shells, 1/2 box (This will depend on how full you stuff them)
  • Ground sausage, 1/2 lb
  • Ground beef, 1/2 lb
  • Cream cheese, 4 oz
  • Italian seasoning, 1 tsp
  • Garlic powder, 1 tsp
  • Marinara sauce, 1 1/2 cup (divided)
  • Mozzarella cheese, shredded, 1/2 cup


Instructions

  1. Start by cooking the jumbo shells according to the package instructions. Drain and set aside.
  2. Meanwhile in a skillet cook sausage and ground beef. Drain fat and add cream cheese to the skillet. Cook and mix until cream cheese is melted and well combined. Season with Italian seasoning then add 1 cup of marinara sauce.
  3. Preheat oven to 375 degrees. Spoon in filling to shells and place in a casserole dish. Top with remaining marinara sauce and shredded mozzarella cheese. Bake for 10-15 minutes until cheese is melted


source:http://thediaryofarealhousewife.com

EASY, HEARTY RIGATONI WITH ITALIAN SAUSAGE

EASY, HEARTY RIGATONI WITH ITALIAN SAUSAGE



Ingredients

  • 1/2 pound uncooked rigatoni
  • 2 tablespoons olive oil
  • 1/4 pound Italian sausage with casing removed
  • 2 garlic cloves, minced
  • 1/4 cup yellow onion, finely chopped
  • 1/4 cup beef broth or red wine
  • 1 can petite diced tomatoes
  • 1 8-ounce can tomato paste
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped basil
  • parmesan cheese or grated non-dairy cheese (optional)


Instructions

  1. Cook pasta according to package directions.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add garlic and onions, and sauté for about 2 minutes, just until the onions are translucent.
  4. Add ground sausage to skillet and stir until fully cooked, about 5 minutes.
  5. Add beef broth or wine and scrap browned sausage bits off the bottom of the skillet.
  6. Add tomatoes and tomato paste, stir all ingredients well, turn heat down to low-medium and simmer for at least 10 minutes.
  7. Add cooked pasta and 1/4 cup reserved pasta water to the skillet and stir all ingredients until the pasta is coated with the sauce. If needed, add more reserve water to create a sauce consistency to your liking.
  8. Remove from heat. Sprinkle parsley and/or cheese just before serving.


source:http://www.urbanblisslife.com

CHICKEN FRIED STEAK WITH COUNTRY GRAVY

CHICKEN FRIED STEAK WITH COUNTRY GRAVY



INGREDIENTS:

  • 3 tablespoons olive oil, divided
  • 4 tablespoons (1/2 stick) butter, divided
  • 1 cup + 4 tablespoons all-purpose flour, divided
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • kosher salt and ground black pepper
  • 1 large Eggland's Best egg
  • 1/4 cup water
  • 4 cube steaks (or round steaks pounded thin with a meat tenderizer)
  • 1 1/2 cups low sodium chicken broth
  • 1 cup milk


DIRECTIONS:

  1. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large non-stick skillet over medium heat until ripples begin to form.
  2. While the oil heats, whisk 1 cup flour, onion powder, paprika, cayenne, salt and pepper together in a medium bowl. Set aside.
  3. In a separate bowl, whisk together the egg and water.
  4. Season the steaks with salt and pepper. Dredge one steak in the flour mixture, then the egg and then back in the flour mixture to coat.
  5. Add the steak to the skillet.
  6. Repeat with the remaining steaks adding more oil as needed. Work in batches if necessary as to not overcrowd the pan. (Overcrowding will cause the steaks to steam and the coating will not get crisp.)
  7. Cook the steaks for 3 to 4 minutes or until crisp and golden brown. Flip the steaks and continue cooking for an additional 4 minutes until golden.
  8. Transfer the steaks to a platter or baking sheet and cover with foil to keep warm.
  9. Add the remaining butter to the skillet and sprinkle with the remaining flour. Whisk together in the pan and cook until golden.
  10. Slowly whisk in the chicken stock and continue cooking until thickened.
  11. Stir in the milk until smooth and beginning to thicken. Season with salt and pepper to taste.
  12. Serve the steaks immediately with the gravy.


SOURCE: RecipeGirl.com

Lasagna Roll Ups

Lasagna Roll Ups



Yield: 12

Ingredients

  • 4 Tbsp olive oil , divided
  • 8 oz lean ground beef
  • 1/4 cup finely chopped yellow onion
  • 1 (28 oz) can crushed tomatoes
  • 3 cloves garlic , minced
  • 3 Tbsp chopped fresh basil or 2 tsp dried basil* , plus more for serving
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper , to taste
  • 1 (15 oz) container ricotta cheese
  • 1 large egg
  • 3 Tbsp fresh flat leaf parsley , chopped, plus more for serving
  • 2 1/2 cups freshly grated mozzarella cheese , divided
  • 3/4 cup freshly , finely grated Parmesan cheese, divided
  • 1/3 cup freshly , finely grated Romano cheese
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 12 uncooked lasagna noodles


Instructions

  1. Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
  2. Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray.
  3. Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combine.
  4. Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups. Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley.
  5. *Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.


Recipe Source: Cooking Classy

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS



PREP TIME 5 mins
COOK TIME 35 mins
TOTAL TIME 40 mins
Serves: 4

INGREDIENTS

  • 1kg new potatoes, cut into quarters
  • 250g asparagus tips, cut into 2 inch pieces or halved
  • 2 tbsp garlic-infused olive oil
  • 4 tbsp balsamic vinegar
  • A generous pinch of salt and pepper


INSTRUCTIONS

  1. Preheat oven to 200C / 390F.
  2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
  3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
  4. Season with extra balsamic vinegar, salt and pepper.
  5. Serve and enjoy!


source:http://wallflowerkitchen.com

STUFFED BELL PEPPERS

STUFFED BELL PEPPERS



Ingredients
  • 4 Bell Peppers
  • 1 lb ground beef
  • 1 small onion, finely diced
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Tony Chachere’s creole seasoning
  • 1 egg
  • 1/3 cup quick cooking oats
  • 1 TBSP Worcestershire
  • 15 oz can tomato sauce (divided)
  • shredded cheese of your choice (we like a combo of Sharp Cheddar and Mozzarella)


Instructions

Slice bell peppers in half from stem to end and put in a large pot of boiling, salted water for 5 minutes. Drain. In a skillet, brown the hamburger with the onion, drain. In a large bowl, add in the meat and onion mixture, minced garlic, salt, black pepper, creole seasoning, oats, Worcestershire. Mix half the tomato sauce with the egg to temper it. Then add the egg and tomato sauce mixture to the meat mixture. Mix thoroughly. Lay the bell pepper halves side by side in a casserole dish. Spoon the meat mixture inside. Top with the remaining tomato sauce and bake at 350 degrees for 30 minutes. Top with cheese and bake for 5 minutes more.


source:http://www.auntbeesrecipes.com

HERB ROASTED CHICKEN BREAST

HERB ROASTED CHICKEN BREAST



Total Cost $7.69 recipe / $1.92 serving
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

INGREDIENTS

  • 3 Tbsp room temperature butter $0.33
  • 2 cloves garlic, minced $0.16
  • 1 tsp dried basil $0.10
  • 1 tsp dried thyme $0.10
  • 1 tsp dried rosemary $0.10
  • 1/2 tsp salt $0.02
  • Freshly cracked pepper (about 10 cranks of a mill) $0.03
  • 2 split chicken breasts* (about 3 lbs. total) $6.85


INSTRUCTIONS

  1. Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
  2. In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
  3. Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter her mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
  4. Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
  5. Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
  6. Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.


RECIPE NOTES
*This recipe is for bone-in and skin-on chicken breasts. Using boneless and/or skinless breasts will require different cooking times and temperatures, and will yield different results.


source:https://www.budgetbytes.com

Creamy Asiago Cheese Garlic Tortellini

Creamy Asiago Cheese Garlic Tortellini



Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients

  • 2 and 1/2 cups tortellini (refrigerated kind) - 10 oz (half of 20 oz bag)
  • 1 teaspoon olive oil
  • 1/2 tablespoon butter
  • 5 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup vegetarian no-chicken broth (or chicken broth)
  • 1 cup Asiago cheese, grated
  • 1/4 teaspoon salt (approximately, to taste)
  • fresh parsley, chopped


Instructions

  1. Cook tortellini according to package instructions, rinse with cold water and drain.
  2. Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
  3. Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts - about 1 minute. If the cheese lumps - increase heat and keep stirring at all times, until it melts. Reduce to very low simmer, add salt. I usually add 1/8 teaspoon of salt, taste the sauce, and then add another 1/8 teaspoon of salt if needed. (Do not add all of 1/4 teaspoon of salt right away - taste first). If sauce is too thick, add more broth to thin it out.
  4. Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
  5. To serve, top each serving with finely chopped fresh parsley


source:http://juliasalbum.com

One-Pot Seafood Alfredo

One-Pot Seafood Alfredo



Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4
One-Pot Seafood Alfredo

Ingredients

  • 2 tablespoons of olive oil
  • 1 pound of uncooked shrimp, peeled and deveined
  • 8 oz of lump crab meat
  • 3 cloves of garlic, minced
  • 1 14 oz can of low sodium chicken broth
  • 1 1/4 cup of heavy cream (not whipping cream)
  • 8 oz of uncooked fettuccine pasta noodles
  • 3 oz of freshly shredded real parmesan cheese
  • Salt and pepper
  • Flat leaf parsley for garnish


Instructions

  1. Start by heating olive oil to medium high.
  2. Sauté shrimp seasoned with ½ a teaspoon of kosher salt and a few turns of freshly ground pepper just until they start to turn pink, 3-5 minutes.
  3. Add garlic and continue to cook another minute.
  4. Remove shrimp from pan and set aside to be added back in after pasta cooks.
  5. Add chicken broth, heavy cream, and uncooked pasta to pan and stir.
  6. Bring to a boil, then cover and reduce to a simmer.
  7. Simmer for 15-20 minutes or until pasta is tender.
  8. Remove from heat and stir in freshly shredded parmesan cheese.
  9. Stir in sautéed shrimp and fresh crab meat.
  10. Season with salt and pepper as needed.
  11. Sprinkle with fresh parsley and serve.
  12. Alfredo sauce will continue to thicken as it cools.


Notes
Make sure you use heavy cream in this recipe vs whipping cream. Heavy cream has a higher fat content and will create a thicker sauce.
Use freshly grated parmesan cheese for best results. Pre shredded parmesan cheese does not melt as smoothly as freshly shredded.


source:http://www.number-2-pencil.com

Garlic Butter Shrimp and Rice

Garlic Butter Shrimp and Rice



Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Katerina

Ingredients

  • 1 cup dry rice (I use Minute Rice)
  • 6 tablespoons butter
  • 3 to 4 garlic cloves , minced
  • 1 bag (12-ounces) extra large, cooked, peeled, deveined shrimp
  • 1/4- cup shredded parmesan cheese
  • 3 tablespoons skim milk
  • 2 tablespoons chopped fresh parsley
  • salt and fresh ground pepper , to taste
  • shredded parmesan cheese for garnish , optional


Instructions

  1. Prepare rice according to the directions on the box.
  2. In a large skillet, melt butter over medium-heat.
  3. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
  4. Stir in the shrimp and cook for 1 minute, stirring frequently.
  5. Add prepared rice to the skillet and mix until well combined.
  6. Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
  7. Remove from heat.
  8. Garnish with parmesan cheese.
  9. Serve.


Recipe Notes
Nutritional Information per 1 Serving SizeCalories: 490 cal Fat: 23.7 g Saturated Fat: 14.1 g Sodium: 458 mg g Cholesterol: 189 mg g Protein: 28.3 g Fiber: .7 g


source:https://diethood.com

Garlic Parmesan Dipping Sauce/Dressing

Garlic Parmesan Dipping Sauce/Dressing



Prep Time 5 minutes
Servings 4 people

INGREDIENTS

  • 4 tsp garlic minced
  • 1 tsp olive oil
  • 1/2  cup  mayonnaise
  • 1 1/2 tsp Sugar
  • 2 tbsp Parmesan cheese
  • 1 tbsp white vinegar
  • 1  tsp  lemon juice
  • 1/2 tsp Salt
  • 1/2 tsp red peper flakes
  • 1/4 tsp Basil
  • 1/4 tsp marjoram
  • 1/4 tsp thyme
  • 1/8 tsp Black Pepper


INSTRUCTIONS

  1. Whisk all ingredients together in a bowl. Serve as a dipping sauce with chicken.
  2. If using as a salad dressing, thin with milk until desired consistency is reached.


source:http://mommymouseclubhouse.com

CREAMY GARLIC PENNE PASTA WITH CHICKEN

CREAMY GARLIC PENNE PASTA WITH CHICKEN



prep 10 mins
cook 15 mins
total 25 mins
author kristin
yield 4 servings

INGREDIENTS

  • 12 ounces penne pasta, cooked to al dente
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breast, cut into small pieces
  • 5-6 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 2 cups nonfat milk
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1 cup Parmesan cheese, divided
  • 1/4 fresh chopped parsley, plus some for garnish
  • Olive oil
  • Salt and pepper


INSTRUCTIONS

  1. Cook pasta to al dente according to package directions. Drain and set aside until ready to use.
  2. In a large, deep skillet, heat olive oil. Add chicken and season with a pinch or two of salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside with the pasta.
  3. Add 3 tablespoons of butter to the skillet and melt, then stir in garlic and cook for 1 minute. Stir in flour and italian seasoning cook for about 1 minute or until golden. Whisk in milk and chicken broth and simmer for several minutes until thickened. Remove from heat and stir in half of the Parmesan cheese until melted.
  4. Toss the cooked pasta and chicken with the sauce to coat, then stir in remaining Parmesan cheese and ¼ cup fresh chopped parsley.
  5. Serve immediately, garnished with fresh grated Parmesan and fresh chopped parsley.


source:http://www.yellowblissroad.com

Buffalo Chicken Tater Tot Casserole

Buffalo Chicken Tater Tot Casserole



serves 8 to 10

Ingredients

  • 3 cups chopped cooked chicken
  • 16 oz sour cream
  • 1 (10.75-oz) can Cream of Chicken soup
  • 1/4 cup buffalo wing sauce
  • 2 cups shredded cheddar cheese
  • 1 (32-oz) bag frozen tater tots
  • 1/2 cup chopped celery


Instructions

  1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
  2. In a large bowl, mix together chicken, sour cream, soup, buffalo sauce and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan. Top with chopped celery.
  3. Bake for 40-45 minutes, until bubbly.


Source:http://www.plainchicken.com

Veggie Quesadillas

Veggie Quesadillas



Servings 1 quesadilla, double recipe for two
Calories 1257 kcal
Author Kristin Marr

Ingredients

  • 3 TB butter or another friendly fat (ghee, coconut oil, avocado oil, etc.)
  • 1/2 medium yellow onion diced
  • 3 large garlic cloves chopped
  • 3 handfuls baby spinach roughly chopped
  • 1 1/2 cups pinto beans home-cooked or canned (I keep cooked sprouted pinto beans in my freezer for quick easy meals)
  • 3 TB organic chunky salsa I use Costco's organic salsa - homemade would be so great too!
  • 3/4 cup shredded cheddar cheese or more if you like it really cheesy.
  • 2 tortillas
  • toppings sour cream, guacamole, extra salsa, cilantro, chives, or parsley., optional


Instructions

  1. Melt the butter in your skillet, add the onion, garlic, and spinach along with a big pinch of sea salt. Cook over medium heat for about 2-3 minutes, until the spinach has wilted.
  2. Set the spinach mixture aside and add another tablespoon of butter, the beans, and salsa and cook over medium high heat for about 4-5 minutes, until the beans soften. You can press the back of your wooden spoon on the beans to squish them up a bit, making them more like refried beans. If the mixture gets dry just add a splash of water.
  3. Spread the spinach mixture over a tortilla, then the bean mixture, and then sprinkle with cheese.
  4. Spread a thin layer of butter over one side of the other tortilla and place it butter side up on top of the shredded cheese. The butter on the tortilla will help it to crisp and brown nicely.
  5. Place the prepared quesadilla on a wire rack, set on a baking sheet, and put under the broiler in the oven. Broil the quesadilla(s) on high for 4 minutes or until the top is browned and crisp. Take a peek after 2 minutes in case your broiler runs hotter than mine.
  6. Cut the quesadilla(s) into triangles and serve with sour cream, guacamole, or salsa! Garnish with chopped cilantro, chives, or parsley.


source:http://livesimply.me

Mexican Chorizo Rice

Mexican Chorizo Rice



Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8
Calories: 264 kcal
Author: Christin Mahrlig

Ingredients

  • 1 (14.5-ounce) can chicken broth
  • 1 cup long grain rice
  • 1 pound Mexican-style chorizo
  • 1/2 yellow onion, chopped
  • 1 clove garlic, minced
  • 1 (10-ounce) can diced tomatoes and green chilies
  • 1 cup frozen corn, defrosted
  • chopped fresh cilantro, optional
  • Chipotle flavored TABASCO Sauce, optional


Instructions

  1. Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and simmer for 15 minutes.
  2. Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to break it into small pieces. Once partially cooked, add onion and garlic and continue to cook until chorizo is cooked through and onion is soft.
  3. Add tomatoes and corn to the chorizo and let simmer for about 5 minutes to cook off some of the liquid.
  4. Stir in rice. Serve with cilantro and TABASCO if desired.


source:https://spicysouthernkitchen.com

LOUISIANA CHICKEN PASTA (CHEESECAKE FACTORY COPYCAT )

LOUISIANA CHICKEN PASTA (CHEESECAKE FACTORY COPYCAT )



PREP: 15 MINUTES
COOK: 20 MINUTES
TOTAL TIME: 35 MINUTES

INGREDIENTS:
CAJUN CREAM SAUCE

  • 1 teaspoon red pepper flakes
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 cup Parmesan Cheese, shredded

CRISPY PARMESAN CHICKEN

  • 4 chicken breasts, butterflied
  • 1/4 cup flour
  • 1 cup breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs
  • 4 tablespoons vegetable oil

PASTA

  • 2 tablespoons butter
  • 1/2 yellow bell pepper (sliced)
  • 1/2 red bell pepper (sliced)
  • 1/2 red onion (sliced)
  • 8 ounces crimini mushrooms, sliced
  • 1 tablespoon minced, garlic
  • 1/4 cup parsley, for garnish (optional)
  • Order Ingredients Powered by Chicory


DIRECTIONS:

  1. Mix the Sauce ingredients together and set aside.
  2. Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
  3. Drain but do not rinse.
  4. Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bow.
  5. In a second bowl whisk the eggs.
  6. Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
  7. Let chicken sit on a tray while you cook the vegetables.
  8. Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
  9. Cook for 3-5 minutes until just starting to brown but not break down.
  10. Remove the vegetables from the pan.
  11. Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
  12. Remove the chicken from the pan and drain the oil.
  13. Add the pasta and vegetables to the pan with the sauce mixture.
  14. Let thicken and stir for 3-5 minutes.
  15. While the sauce is cooking slice up the chicken.
  16. Serve the pasta with the sliced chicken on top and extra Parmesan as desired


source:https://dinnerthendessert.com