Dinner

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

These Potatoes were baked two times to perfection! The crispiness in every bite is way too awesome as opposed to regular fried potatoes! Oh, man, you are so in for a treat! Try this recipe now and prepare to fall in love. Enjoy!

Ingredients:

3 tbsp canola oil
¼ c salted butter
¾ c crumbled bacon (cooked and crumbled, divided)
4 ounces cream cheese
4 large Russet baking potatoes
2 green onions (chopped)
½ c milk
1 ½ c shredded cheddar cheese (divided)
½ c sour cream (or more to get texture creamy)
Salt and pepper

Directions:

1. Prepare the oven and preheat to 218 degrees C or 425 degrees F.

2. Wash the potatoes with water, then use paper towels to pat them dry.

3. Use a fork to poke small holes all over the potatoes.

4. Drizzle oil over the potatoes and rub each until well coated.

5. Sprinkle salt and pepper all over the potatoes and rub again until well coated.

6. Lay the potatoes onto a baking sheet.

7. Place them inside the preheated oven and bake for about 45 minutes or until fork-tender.

8. Remove the potatoes from the oven and allow them to rest for a few minutes at room temperature.

9. Turn the heat of the oven down to 175 degrees C or 350 degrees F.

10. Slice the potatoes into two, then scoop out the flesh and put them into a mixing bowl. Set aside the skins.

11. Add cream cheese, bacon, sour cream, butter, 1 cup of cheese, chopped onions, and milk into the bowl with the potato flesh.

12. Mash the potatoes until well blended and smooth.

13. Stuff each potato skin with the mixture.

14. Sprinkle a generous amount of cheese on top as well as bacon.

15. Place them inside the oven and bake for about 10 minutes or until the cheese is melted completely.

16. Remove from the oven and allow them to sit for a few minutes at room temperature.

17. Serve and enjoy!

Nutrition Facts:

Calories: 391kcal | Carbohydrates: 21g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 569mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 217mg | Iron: 1.2mg

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Prep Time: 5 mins | Cook Time: 8 hrs | Total Time: 8 hrs 5 mins | Yield: 10 to 12 Servings

I just had the best meal ever! This Slow Cooker Pulled Pork is so perfect! Try it now, and I promise you that it is worth all your time and effort! You can add more ingredients to it if you think it lacks something. Enjoy!

Ingredients:

1 8 oz. can tomato sauce
¼ c honey or brown sugar
1 onion diced
3-4 pounds boneless pork shoulder roast (pork butt) or pork loin
¼ c apple cider vinegar or red wine vinegar
2 teaspoons garlic powder
1 tablespoon onion powder
1 c apple juice or chicken stock or beer
2 teaspoons pepper
1 tablespoon chilli powder
2 teaspoons salt
2 tablespoons paprika

Directions:

1. Add garlic powder, salt, chilli powder, onion powder, pepper, garlic powder, and paprika into a mixing bowl. Stir until well blended.

2. Use paper towels to pat dry the pork roast.

3. Sprinkle the seasonings over the pork roast, then rub it until well coated.

4. Add the onion slices into a slow cooker, then put the pork over them.

5. In a mixing bowl, add tomato sauce, juice, honey, and vinegar. Stir until well blended.

6. Pour the mixture into the slow cooker over the pork.

7. Cover the slow cooker, then cook everything for about 8 to 10 hours on a low setting.

8. Transfer the pork into a mixing bowl, then use two forks to shred it into small pieces.

9. Strain the sauce and transfer it into a mixing bowl.

10. Put the shredded meat back into the slow cooker, then stir until well blended with the juices.

11. Serve right away with buns and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days or 3 months inside the freezer.

Nutrition Facts:

Calories: 206kcal | Carbohydrates: 6g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 548mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 1.3mg

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Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 4 to 6 Servings

This recipe has always been a part of my family since I was little. I remember my grandma used to make these heavenly treats all the time! I am so grateful to her for sharing this recipe with me because now, I get to share it with you as well. How awesome is that? The perfect dish to serve today is just less than an hour away from achieving! Try it now and prepare to fall in love! Have a blessed day, friends, and I hope you all love and appreciate this recipe. Enjoy!

Ingredients:

1 c shredded cheddar (or Mozzarella) cheese
2 c cooked broccoli, chopped
21 jumbo pasta shells, cooked
1 jar (16 ounces) Alfredo sauce
2 c cooked chicken, shredded
¼ c shredded Parmesan
Salt/Pepper to season (if needed)
1½ – 2 c spaghetti sauce (optional, but I love the combination of Alfredo with tomato sauce!)

Directions:

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

2. Add the chicken, Alfredo sauce, cheeses, and broccoli into a large mixing bowl. Stir until well blended.

3. Stuff each shell with the chicken mixture.

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

5. Add the spaghetti sauce into the prepared baking dish and spread it evenly.

6. Lay the stuffed shells into the prepared baking dish over the sauce.

7. Cover the dish with aluminium foil, then place it inside the preheated oven and bake the shells for about 35 minutes or until done.

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

9. Serve warm and enjoy!

Notes:

Make sure to cook the shells before stuffing them.

Just cook the shells for about a minute or two.

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Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 6 Servings

I love how simple this recipe is. You won’t be needing anything else with this Cheesy Kielbasa, Rice, and Broccoli Skillet! Oh, man, you are so in for a treat! Try this recipe now and prepare to be amazed! Have a wonderful day, everyone. Enjoy!

Ingredients:

2 c chicken stock or broth

1 c white rice uncooked

14 ounces Polska Kielbasa sliced on a diagonal

2 c broccoli florets – bite-size pieces raw

2 c shredded cheese divided) I used a cheddar blend)

2 cloves garlic minced

1 small bell pepper diced

1/2 tablespoon olive oil

1/2 teaspoon salt

1 small onion diced

1/2 teaspoon pepper

Directions:

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

Add the kielbasa and cook for a few minutes until brown.

Transfer the kielbasa onto a clean plate.

In the same skillet, add bell pepper and onion. Sauté until soft and translucent. Make sure to scrape the bottom of the skillet to get the browned bits.

Add garlic and sauté until aromatic. Sprinkle salt and pepper to season.

Add the rice, then toss until well combined and cook for a minute.

Add the chicken broth and stir until well blended. Allow the mixture to boil.

Turn the heat down to low and cook everything for about 15 minutes.

Add the broccoli over the rice, then cover the skillet. Cook for another 5 minutes or until done.

Add 1 cup of cheese and kielbasa. Stir until well blended.

Sprinkle the rest of the cheese on top. Feel free to add more.

Cover the skillet and allow the cheese to melt completely.

Serve and enjoy!

Nutrition Facts:

Calories: 283kcal | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 556mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 28.9mg | Calcium: 220mg | Iron: 0.8mg

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Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 7 Servings

A complete meal to complete your day! This Smoke Sausage and Rice will surely satisfy all your cravings today! Oh, man, you are so in for a treat! You won’t be needing anything else with this meal. It has everything you need! For extra flavour, try adding chilli powder. Just enough to give it a spicy taste! Try it and thank me later! Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Have a beautiful day, friends, and I hope you are all well today. Don’t forget to share this recipe with your loved ones as well. Enjoy!

Ingredients:

2 c broccoli florets
1 c shredded cheddar cheese
1 tablespoon butter
1 pound Hillshire Farms Smoked Sausage sliced ¼-inch thick
1 teaspoon garlic powder
1½ c cooked brown rice – (Use minute rice to save time)
¼ teaspoon pepper
1 teaspoon onion salt
1/2 teaspoon salt
1 tablespoon olive oil

Directions:

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

2. Add butter and allow it to melt.

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

4. Add the sausages, then cook for a few minutes until they turn brown.

5. Add the broccoli, then cover the skillet. Turn the heat down to low and cook for a few minutes. Make sure to stir from time to time and do not overcook the broccoli.

6. Add the garlic powder, cooked rice, and onion salt. Stir until well blended.

7. Add the shredded cheese and stir until melted completely. Simmer for a few more minutes until done.

8. Serve hot and enjoy!

Nutrition Facts:

Calories: 437kcal | Carbohydrates: 34g | Protein: 15g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 1158mg | Potassium: 343mg | Fiber: 2g | Vitamin A: 325IU | Vitamin C: 23.2mg | Calcium: 147mg | Iron: 1.7mg

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Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Servings

I never thought that eggplants could taste incredible! I love this Skinny Eggplant Rollatini so much! A big thanks to my friend for recommending this recipe. It is a must-try, I’m telling you!

Ingredients:

1 ½ c shredded light mozzarella divided in ½ c and 1 c
1 clove garlic germ removed, minced
½ c shredded Parmesan
1 Egg
1 c reduced-fat ricotta 9 ounces/ 250 g
1 c tomato paste or marinara
2 large eggplants
salt and pepper to taste
9 ounces frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible

Directions:

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

2. Slice each eggplant starting from the bottom to cut them lengthwise.

3. Apply cooking spray onto a baking sheet.

4. Arrange the eggplant slices onto the prepared baking sheet.

5. Place the baking sheet inside the preheated oven and bake the eggplants for about 10 minutes or until done.

6. Remove the eggplants from the oven and allow them to cool for a few minutes at room temperature.

7. Add mozzarella cheese, ricotta cheese, spinach, egg, garlic, and Parmesan cheese into a large mixing bowl. Stir until well combined.

8. Add 1/2 cup of tomato sauce into a large baking dish and spread it evenly.

9. Add 2 tbsp of the ricotta mixture over each eggplant slice and spread it evenly. Roll and place it onto the prepared baking dish. Repeat the process with the rest of the ingredients.

10. Spread the rest of the tomato sauce over the eggplant rolls, then sprinkle a generous amount of mozzarella cheese on top.

11. Cover the entire baking dish with aluminium foil.

12. Turn the heat of the oven down to 175 degrees C or 350 degrees F.

13. Place the Rollatini inside the preheated oven and bake for 45 minutes.

14. Remove the foil cover, then bake for another 15 minutes or until the cheese turns golden brown and melted completely.

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

16. Serve warm and enjoy!

Nutrition Facts:

Calories 116 | Calories from Fat 45 | Fat 5g 8% | Saturated Fat 3g 19% | Cholesterol 31mg 10% | Sodium 309mg 13% | Potassium 362mg 10% | Carbohydrates 8g 3% | Fiber 3g 13% | Sugar 3g 3% | Protein 9g 18% | Vitamin A 2800IU 56% | Vitamin C 4.4mg 5% | Calcium 255mg 26% | Iron 1mg 6%

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Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings

I will always brag about this recipe because it is simply the best! I got this recipe a couple of years ago, and I am still in love with it to this day! Try it now and prepare to fall in love with every bite! Have the most wonderful day, friends! Don’t forget to share this recipe with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!

Ingredients:

1 tsp minced garlic
1 c crushed tomatoes
1 large Japanese eggplant, (about 3 c sliced, sliced)
1 tsp herbs de Provence spice mix
1 medium sweet or red onion, sliced
1 tbsp fresh basil, about 3-4 large leaves, sliced, plus more for garnish
3 large fresh tomatoes, (Roma is best; about 3 c sliced, sliced)
1/4 tsp chilli powder
1 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
1-2 large zucchini, (about 1 1/2 c sliced, sliced)
1/4 tsp apple cider vinegar

Directions:

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

2. Apply cooking spray in a 6×9-inch baking dish. Set aside.

3. Add the vinegar, oil, and crushed tomatoes into a large mixing bowl. Stir until well mixed.

4. Add the basil, chilli powder, garlic, herbs de Provence, salt, and pepper. Stir until well blended.

5. Transfer the tomato mixture into the prepared baking dish and spread it evenly.

6. Arrange the veggies alternately onto the baking dish and make several rows.

7. Apply a bit of cooking spray over the veggies just enough to coat.

8. Place the baking dish inside the preheated oven and bake everything for about an hour or until done.

9. Remove from the oven and sprinkle freshly chopped basil on top to garnish.

10. Serve hot and enjoy!

Note:

Feel free to use Italian eggplant for this recipe if you like.

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Prep Time: 10 mins | Cook Time: 25 mins | Rest Time: 10 mins | Total Time: 35 mins | Yield: 8 Servings

Love is what we all need, right? Well, this Zucchini Tomato Casserole is pure love! Try it now and taste it yourself! Have a blessed day, friends, and I hope you are all well today. Enjoy!

Ingredients:

2 tbsp butter, cut up into 1/4-inch slices
1 c Italian Blend Shredded Cheese
1 tbsp chopped fresh basil, divided
4 cloves garlic, divided (about 1 tbsp)
8 oz whipped cream cheese
2 tbsp milk
2 large heirloom tomatoes, sliced
2 average-size zucchinis, sliced (you’ll need about 6 to 7 c of sliced zucchini)
chopped fresh basil, for garnish
salt and fresh ground pepper
1 tsp dried basil
1/8 tsp ground nutmeg

Directions:

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

2. Brush with butter in a 9-inch baking dish.

3. Add ground nutmeg, basil, cream cheese, and milk into a mixing bowl. Stir until well blended.

4. Lay 1/2 of the zucchini slices into the prepared baking dish.

5. Sprinkle salt and pepper over the zucchini slices, toss until well coated.

6. Lay the tomatoes on top of the zucchini slices.

7. Sprinkle 1/2 of basil and 1/2 of garlic over the tomatoes.

8. Spread 1/2 of the cream cheese over, then sprinkle 1/2 of the shredded Italian cheese.

9. Repeat the process until everything is arranged in layers.

10. Scatter dots of butter on top of everything.

11. Place it inside the preheated oven and bake for about 25 minutes or until done.

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

13. Sprinkle freshly chopped basil on top to garnish.

14. Serve right away and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.

Nutrition Facts:

Calories 180 | Calories from Fat 144 | Fat 16g 25% | Saturated Fat 9g 45% | Cholesterol 48mg 16% | Sodium 232mg 10% | Potassium 264mg 8% | Carbohydrates 5g 2% | Fiber 1g 4% | Sugar 3g 3% | Protein 6g 12% | Vitamin A 920IU 18% | Vitamin C 13.4mg 16% | Calcium 209mg 21% | Iron 0.5mg 3%

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Yield: 6 Servings

This recipe reminds me of my favourite Filipino dish which is Chicken Adobo. These two somehow taste similar. I don’t know if it’s just me. Well, try this recipe and let me know your thoughts! Anyway, I got this recipe from a friend of mine. I am so glad that I gave t a try because I never would have tasted perfection! What I like to do is add chilli powder to make it a bit spicy. You have got to try it. Thank me later! Have a wonderful day, friends, and I hope you all love and appreciate this very simple recipe today. Enjoy!

Ingredients:

8 Chicken Drumsticks/Legs, full size

Dry Rub Ingredients:

1 tbsp onion powder
1/4 tsp cayenne pepper, optional
1 tsp sea salt
1 tbsp garlic powder
1/2 tsp ground black pepper
1 tbsp smoked paprika
1/2 c brown sugar

BBQ Sauce:

1 c BBQ Sauce

Directions:

1. Use paper towels to pat dry the chicken.

2. Add all the dry rub ingredients inside a Ziplock bag. Shake the bag until everything is well blended.

3. Add the chicken legs inside the bag, then shake it again until well coated by the seasonings.

4. Pour 1 cup of water into the Instant Pot liner.

5. Lay the chicken into the prepared pot.

6. Seal the pot, then press the “Pressure Cook” button and cook the chicken for about 18 minutes.

7. Do a natural release, then place the rack 4-inches below the broiler.

8. Line with foil a baking sheet, then apply cooking spray on it.

9. Lay the chicken legs onto the prepared baking sheet.

10. Brush each leg with a generous amount of BBQ sauce.

11. Place it inside the oven and broil for about 3 minutes or until done.

12. Serve and enjoy!

Nutrition Facts:

SERVING SIZE: 1 gram Amount Per Serving: UNSATURATED FAT: 0g

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Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Yield: 6 Servings

What an easy recipe! I am so confident that you can pull this off! In less than an hour, lunch or dinner will be awesome again! Have a wonderful day, everyone. Enjoy!

Ingredients:

5 tablespoons tomato paste
12 ounces package smoked sausage
1/2 yellow bell pepper – sliced
1 small white onion – quartered and sliced
1 1/2 tablespoons parsley – chopped
4 cloves garlic – minced
1/2 red bell pepper – sliced
1 1/4 c white rice
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon kosher sea salt
1/2 teaspoon ground black pepper
1 1/4 c low-sodium chicken broth – divided
2 teaspoons olive oil

Directions:

1. Refer to the directions provided on the package on how to cook it.

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

3. Add oil and allow it to become hot.

4. Add the sausage and cook all sides until they turn brown. Move the sausage onto a clean plate.

5. Add the onion and peppers, then sauté until soft.

6. Add the garlic and sauté until aromatic. Sprinkle salt and pepper to season.

7. Transfer the sauteed ingredients onto the plate with the sausage.

8. In the same skillet, add 3/4 cup of chicken broth and tomato paste. Whisk until well blended. Scrape the bottom of the skillet to get the browned bits.

9. Add the tomato paste, then cook for a minute to remove the raw taste.

10. Sprinkle cayenne and paprika. Stir until well blended.

11. Add the cooked rice, sauteed veggies, pepper, sausage, and the rest of the chicken broth. Stir until well blended.

12. Simmer for a few more minutes.

13. Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.

14. Serve and enjoy!

Nutrition Facts:

Serving: 6g | Calories: 359kcal | Carbohydrates: 38g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 799mg | Potassium: 405mg | Fiber: 2g | Sugar: 3g | Vitamin A: 818IU | Vitamin C: 37mg | Calcium: 28mg | Iron: 2mg

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