Dinner

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 6 Servings

This will be the best meal you will ever make today! You need this in your life, I’m telling you! Invite your friends and family. Surprise them with the spectacular outcome of your work! Have a beautiful day, friends. Enjoy!

Ingredients:

2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
Salt/Pepper, to taste
2 1/2 c chicken broth
2 tbsp butter
1 1/4 c white long-grain rice, uncooked
1 tsp Italian Seasoning
½ c milk
½ c sour cream
2 c shredded cheddar cheese, separated
2 c fresh broccoli florets, uncooked
10.5 ounces Condensed Cream of Chicken Soup
1 tbsp olive oil
Optional Seasonings
1/2 tsp garlic powder
1 tsp dried thyme
Casserole Topping
2 tbsp melted butter
1 c Ritz crackers, crushed

Directions:

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

2. Slice the chicken into small pieces, then toss them with Italian seasoning, salt, and pepper until well seasoned.

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

4. Add butter and allow it to melt.

5. Add the chicken and cook for about 5 minutes or until they turn golden brown.

6. Add olive oil, rice, and chicken broth. Stir until well mixed and allow it to boil.

7. Turn the heat down to medium-low. Cover the pot and simmer for about 7 minutes.

8. Remove the cover, then add the broccoli and cook for a few minutes.

9. Turn the heat off and cover. Let the rice rest for about 10 minutes. Make sure not to stir.

10. Add the soup, cooked chicken, seasonings, 1/2 cheddar cheese, and sour cream.

11. Apply cooking spray in a 9×13-inch casserole dish.

12. Transfer the mixture into the prepared casserole dish and spread it evenly.

13. Cover with foil, then place it inside the preheated oven and bake for about 15 minutes.

14. Meanwhile, mix crumbled crackers and melted butter. Spread the mixture over the casserole and bake for another 10 minutes.

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

16. Serve and enjoy!

Nutrition Facts:

Calories: 511kcal | Carbohydrates: 30g | Protein: 23g | Fat: 33g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1174mg | Potassium: 470mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1068IU | Vitamin C: 35mg | Calcium: 376mg | Iron: 2mg

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Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 6 Servings

Easy and delicious! This Taco Pie will surely satisfy all your cravings today! A big thanks to my friend for recommending this to me! My kids love it so much! The rich cheesy taste of this pie will surely make your experience extra special! You can add more ingredients to it if you wish. I am sure that you can do a lot to take this recipe to the next level! Have a blessed day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 8 oz. of can refrigerated crescent rolls
1 c sour cream
2 lb. of ground beef ground turkey or chicken can be used as well
1 c thawed frozen corn or canned corn drained
1 c grated cheddar cheese
2 1 oz. packages of Taco Seasoning

Directions:

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

2. To make the crust, unroll the crescent rolls to the bottom of a pie plate. Make sure to seal the sides.

3. Place a skillet on the stove and turn the heat to medium.

4. Add the ground beef, then cook until crumbly and brown. Discard any excess grease.

5. Add the taco seasoning and stir until well combined.

6. Transfer the mixture into the pie plate over the prepared crust and spread it evenly.

7. Add the corn, sour cream, and cheese on top of the meat mixture.

8. Pull the sides of the crust towards the filling.

9. Place it inside the preheated oven and bake for about 20 minutes or until the sides turn brown.

10. Remove from the oven and let it sit at room temperature to cool for a few minutes, then slice into even pieces.

11. Serve warm with crisp green salad and salsa. Enjoy!

Nutrition Facts:

Calories 562 | Calories from Fat 396 | Fat 44g68% | Saturated Fat 20g100% | Cholesterol 147mg49% | Sodium 279mg12% | Potassium 562mg16% | Carbohydrates 8g3% | Fiber 1g4% | Sugar 1g1% | Protein 32g64% | Vitamin A 459IU9% | Vitamin C 2mg2% | Calcium 205mg21% | Iron 3mg17%

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The best cake you will ever have! This Quesadilla Cake is so good that I’m sure you can eat the entire thing in one sitting! Try this recipe and I promise you that you will not be disappointed at all! Have a great day, friends, and I hope you all love and appreciate this recipe today. By the way, be very generous with the amount of cheese that you are going to add. Just do it and thank me later. Enjoy!

Ingredients:

2 cloves garlic, minced
1 large onion, chopped
1 pound ground beef
Cooking spray
1 tablespoon extra-virgin olive oil
2 tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon chilli powder
Kosher salt
1 teaspoon ground cumin
6 medium flour tortillas
1 cup shredded cheddar
1 cup shredded Monterey jack
Freshly ground black pepper

TOPPING:

Sour cream
Fresh cilantro
Pico de Gallo

Directions:

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

2. Apply cooking spray in an 8-inch springform pan.

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

4. Add oil and allow it to become hot.

5. Add the onion and sauté until translucent.

6. Add the garlic and spices, then sauté until aromatic.

7. Add the ground beef, then cook until crumbly and brown. This usually takes about 6 minutes. Discard any excess grease.

8. Add the tomato paste and tomatoes. Stir and cook for about 2 minutes. Add salt and pepper to taste.

9. Lay a tortilla to the bottom of the prepared pan, then spoon a bit of the beef mixture on top. Repeat the process until everything is arranged in layers. Top with a generous amount of cheese.

10. Place it inside the preheated oven and bake for about 20 minutes or until the cheese has melted completely.

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

12. Top with your preferred topping.

13. Serve and enjoy!

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Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 8 Servings

I never expected that I would love this dish so much! I am so glad that I gave this recipe a try because now, I get to share it with you as well. I want everyone to taste how perfect this dish is! Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

6 (4 to 6 ounces each) boneless skinless chicken thighs or breasts cut into 1-inch to 2-inch pieces.
1 c sour cream
4 bell peppers, sliced
1 recipe of our: Taco Seasoning Mix, or 1 taco seasoning packet
1 tablespoon olive oil
2 c cheddar cheese, grated
1 small onion, sliced
optional: garnish with avocado or guacamole, sour cream, salsa. For spicy lovers add heat with hot sauce.
4 ounces of cream cheese, softened

Directions:

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

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

3. Add olive oil and allow it to become hot.

4. Add the chicken and saute until brown. Remove from the skillet onto a clean plate.

5. In the same skillet, add the peppers and onions, then saute until soft.

6. Put the chicken back to the skillet as well as the sour cream, cream cheese, and taco seasoning. Stir until well combined.

7. Sprinkle a generous amount of cheese over the chicken.

8. Place it inside the preheated oven and bake for about 20 minutes or until the cheese has melted completely.

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

10. Serve warm and enjoy!

Note:

Top each serving of this spectacular dish with sour cream, salsa, avocado, or guacamole.

Nutrition Facts:

Amount Per Serving: CALORIES: 395 | TOTAL FAT: 28g | SATURATED FAT: 13g | TRANS FAT: 1g | UNSATURATED FAT: 12g | CHOLESTEROL: 162mg | SODIUM: 439mg | CARBOHYDRATES: 9.4g | NET CARBOHYDRATES: 7.6g | FIBER: 1.8g | SUGAR: 4g | PROTEIN: 29g

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Total Time: 35 mins | Yield: 10 Servings

This Mexican Chicken Casserole is what you just might need today! With this very minimal set of ingredients, you will surely have the best lunch or dinner today! Invite your friends over and surprise them with this luscious dish. A big thanks to my good friend, Andrea, for recommending this to me. Despite my busy schedule, I still get to cook a delicious meal for my family. Have a beautiful day, friends. Don’t forget to share this with your peers as well. I’m sure they are going to love it as much as we do. Enjoy!

Ingredients:

2 c chopped cooked chicken (rotisserie chicken works well)
15 ounces black beans drained and rinsed
3 c crushed tortilla chips or Dorito Nacho Cheese chips
2 c shredded jack cheese
1 tomato diced
1 10 ounces can Rotel tomatoes undrained
21 ounces cream of chicken soup 2 (10.5 ounces) cans
1 tsp ground cumin
2 c shredded medium cheddar cheese
Jalapeños (optional)
1 bunch cilantro rinsed and chopped

Directions:

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

2. Apply cooking spray in a 13×9-inch casserole dish.

3. Gently crush the tortilla chips, then cover the bottom of the baking dish with it.

4. Arrange the chicken slices and black beans on top of the chips.

5. In a mixing bowl, add the cream of chicken soup and 1 tsp of cumin. Stir until well blended.

6. Pour the mixture on top of the chicken and spread it evenly.

7. Spread the canned tomatoes on top of the soup.

8. Top the tomatoes with the rest of the crushed chips and cheese.

9. Place it inside the preheated oven and bake for about 30 minutes or until the cheese is melted completely.

10. Remove from the oven and garnish with chopped tomatoes and cilantro.

11. Serve and enjoy!

Nutrition Facts:

Serving: 1portion | Calories: 334cal | Carbohydrates: 15g | Protein: 25g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 702mg | Potassium: 329mg | Fiber: 4g | Sugar: 1g | Vitamin A: 671IU | Vitamin C: 2mg | Calcium: 359mg | Iron: 2mg

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Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins| Yield: 6 Servings

In less than an hour, you will surely enjoy this awesome meal! A big thanks to my dear friend, Amanda, for recommending this recipe to me. I am so glad that I gave it a try because I never would have tasted perfection. Oh, man, you are so in for a treat! Have a beautiful day, friends. Enjoy!

Ingredients:

1 tsp dried thyme or any other dried herbs of your choice
1 tsp paprika
6 skinless, bone-in chicken thighs
4 tbsp butter
1/2 tsp garlic powder
4 large cloves garlic, minced
1 yellow onion, diced
salt and fresh ground pepper, to taste
1-1/2 c low-sodium, fat-free chicken broth
1-1/2 c long-grain white rice
1/2 tsp dried Italian Seasoning
1/2 tsp dried oregano
1-1/2 c hot water
chopped fresh parsley, for garnish

Directions:

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

2. Rub paprika, garlic powder, dried thyme, salt, and pepper all over the chicken thighs.

3. Place a large oven-safe skillet on the stove and turn the heat to medium.

4. Add butter and allow it to melt.

5. Add the garlic and onion slices, then sauté until aromatic and translucent.

6. Add the rice and stir until well mixed.

7. Arrange the chicken pieces on top of the rice.

8. Pour in water and broth. Sprinkle oregano and Italian seasoning, then allow the mixture to boil. Add more salt and pepper if needed.

9. Cover and transfer the skillet inside the preheated oven and bake for about 30 minutes.

10. Remove the cover and bake for another 20 minutes or until done.

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

12. Remove the chicken and use a fork to fluff the rice.

13. Sprinkle freshly chopped parsley on top.

14. Serve and enjoy!

Nutrition Facts:

Calories 370 | Calories from Fat 108 | Fat 12g18% | Saturated Fat 5g25% | Cholesterol 116mg39% | Sodium 395mg16% | Potassium 354mg10% | Carbohydrates 39g13% | Fiber 1g4% Sugar 0g0% | Protein 23g46% | Vitamin A 420IU8% | Vitamin C 1.6mg2% | Calcium 39mg4% | Iron 1.7mg9%

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

This dish is so good that I am sure you and your loved ones are going to love it! In less than an hour, you can enjoy this amazing meal! Try it now and prepare to fall in love. Enjoy!

Ingredients:

16 ounces baby Dutch potatoes, halved*

1 tbsp Italian seasoning

6 bone-in, skin-on chicken thighs

3 c baby spinach, roughly chopped

2 tbsp chopped fresh parsley leaves

3 tbsp unsalted butter, divided

Kosher salt and freshly ground black pepper, to taste

FOR THE GARLIC PARMESAN CREAM SAUCE

2 tbsp all-purpose flour

1 c chicken broth, or more, as needed

1/4 c unsalted butter

4 cloves garlic, minced

1 tsp dried thyme

1/2 c freshly grated Parmesan

1/2 c half and half*

1/2 tsp dried basil

Kosher salt and freshly ground black pepper, to taste

Directions:

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

Apply cooking spray in a 9×13-inch baking dish.

Rub Italian seasoning, salt, and pepper all over the chicken.

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

Add 2 tbsp of butter and allow it to melt.

Lay the chicken skin-side down. Sear each side for 3 minutes or until they turn golden brown. Remove from the skillet onto a clean plate.

In the same skillet, add the rest of the butter and allow it to melt.

Add the spinach and cook until soft. Remove from the skillet.

For the Garlic Parmesan Cream Sauce:

In the same skillet, add butter and allow it to melt again.

Add the garlic and sauté until aromatic.

Add flour and whisk until well mixed. Cook for a minute or until it turns brown.

Add chicken broth, basil, and thyme. Whisk and cook for 2 minutes.

Add Parmesan cheese and half & half. Stir until well mixed and thick. Add more milk if the texture is too thick. Sprinkle salt and pepper to season.

Arrange the chicken into the greased baking dish.

Scatter the potatoes and spinach over the chicken.

Spread the cream sauce over the chicken and veggies.

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

Garnish with freshly chopped parsley.

Serve and enjoy!

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This Creamy Chicken Bake never fails to satisfy all my cravings! A very easy dish that I’m sure you can pull off! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! You are more than welcome to add more ingredients if you prefer. I highly recommend you do so! Have an incredible day, friends, and I hope you are all well today. Don’t forget to share this recipe with your loved ones as well. Enjoy!

Ingredients:

1 can Cream of Chicken Soup (10 3/4 oz., condensed) *Or make Homemade Condensed Cream of Chicken Soup, an equivalent amount
2 1/2 to 3 pounds Boneless Skinless Chicken Breasts (I use 4 large breasts)
1 can Cream of Mushroom Soup (10 3/4 oz., condensed) *Or make Homemade Condensed Cream of Mushroom Soup, using an equivalent amount
1/2 c Water
1 tsp chives (chopped)
1 c Sour Cream
1/2 tsp Onion Powder
8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional
Salt and Pepper to taste
Few dashes of Paprika

Directions:

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

2. Apply cooking spray in a 9×13-inch baking dish.

3. Arrange the chicken breasts into the prepared baking dish. Season with a bit of salt and pepper.

4. In a mixing bowl, add onion powder, soups, chives, sour cream, water, and mushrooms. Stir until well mixed.

5. Spread the mixture on top of the chicken breasts, then sprinkle paprika.

6. Place it inside the preheated oven and bake for about an hour or until done.

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

8. Serve over noodles or rice. Enjoy!

Note:

Garnish with freshly chopped onion chives.

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Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 4 Servings

Chicken smothered in a delicious gravy is what you just might need today! Oh, man, you are so in for a treat! Try this recipe now, and I promise you that it is worth all your time and effort. Enjoy!

Ingredients:

2 large boneless skinless chicken breasts
1/2 c Vegetable oil, for frying
5 strips thick-cut bacon

Chicken Dredge

¼ c breadcrumbs, plain or Italian
1 tsp seasoned salt
1/2 c all-purpose flour
¾ tsp black pepper

Gravy

2.5 c chicken broth
4 tbsp Butter
1 beef bouillon cube, or 1 tsp beef better than bouillon
4 tbsp Flour
Worcestershire sauce
1 tsp onion powder
1/3 c half and half, (half milk, half cream)
¼ tsp ground sage
1 tsp garlic powder
¼ tsp dried thyme
1 tsp low sodium soy sauce, can sub
2-3 drops Kitchen Bouquet, optional
¼ tsp dried rosemary

Directions:

1. In a mixing bowl, add all the ingredients for the chicken dredge. Toss until well mixed.

2. Place a skillet on the stove and turn the heat to medium. Add the bacon and cook until crispy and toasted. Transfer onto a clean plate and set aside the bacon grease.

3. Slice the chicken into two thin cuts. Use a meat mallet to gently pound the chicken.

4. Use paper towels to pat dry the chicken, then coat each with the flour mixture. Shake off any excess.

5. In the same skillet, add the bacon grease and enough oil to submerge the chicken.

6. Add the chicken pieces and fry each side for about 5 minutes or until golden brown. Remove from the skillet onto a clean plate.

7. Empty the skillet and leave the fond in it.

8. Add butter and allow it to melt.

9. Add flour, then whisk and cook for about a minute.

10. Pour in liquid ingredients gradually and stir until well blended.

11. Add the seasonings, beef bouillon, and soy sauce. Stir until well mixed. Allow the mixture to boil.

12. Simmer and add a few drops of kitchen bouquet for a darker colour.

13. Put the chicken back to the skillet and spoon the gravy over.

14. Crumble the bacon and scatter over the chicken.

15. Cover and cook for another 10 minutes.

16. Sprinkle freshly chopped parsley on top.

17. Serve and enjoy!

Nutrition Facts:

Calories: 666kcal | Carbohydrates: 26g | Protein: 20g | Fat: 54g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1687mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg

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Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings

This Cajun Chicken Pasta is my ultimate comfort food! I got this recipe from the internet a couple of years ago. Now, I get to share it with you as well. How awesome is that? Well, I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

2-3 chicken breasts, cut into chunks
3 tablespoons unsalted butter
8 ounces bow tie pasta
1 1/2 teaspoons minced garlic
4 ounces cream cheese, softened
3 teaspoons Cajun seasoning, more or less to taste
3/4 c freshly grated parmesan cheese
1 c milk
1 yellow bell pepper, cut into slices
1 red bell pepper, cut into slices
1/2 teaspoon black pepper
1/2 teaspoon salt

Directions:

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

2. Add the pasta and cook for a few minutes until firm to bite. Drain and rinse with cold water to stop the cooking process.

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

4. Add butter and allow it to melt.

5. Add the minced garlic and sauté until aromatic.

6. Add the chicken pieces, Cajun seasoning, bell peppers, salt, and pepper. Cook for about 5 minutes or until the chicken turns brown.

7. Add the softened cream cheese and milk, then stir until well blended.

8. Toss in the cooked pasta until well coated.

9. Add Parmesan cheese and stir until well mixed.

10. Serve hot with garlic bread. Enjoy!

Nutrition Facts:

Calories: 533kcal | Carbohydrates: 49.1g | Protein: 30.3g | Fat: 24.8g | Saturated Fat: 14g | Cholesterol: 107.4mg | Sodium: 546mg | Fiber: 2.3g | Sugar: 6.4g | Vitamin A: 101.6IU | Vitamin C: 67.8mg | Calcium: 57.9mg | Iron: 11.8mg

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