Dinner

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 3 Servings

Pasta, shrimp, mushrooms, and a lot more! This spectacular noodle dish will surely satisfy all your cravings today! In less than an hour, this noodle dish is ready for serving. Enjoy!

Ingredients:

a drizzle of olive oil
6 tablespoons homemade or store-bought pesto
1/2 c freshly grated Parmesan cheese plus extra to garnish
1/4 c milk or cream
3-4 c farfalle (bow-tie) pasta
2-3 cloves of garlic (minced)
1/4 teaspoon onion powder
1/4 teaspoon paprika
salt and pepper to taste
2.5 ounces of baby spinach leaves
1/4 teaspoon garlic powder
8 ounces sliced baby portobello mushrooms
a pinch of red pepper flakes [optional]

for the shrimp:

1/4-1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1-2 tablespoons butter
1/8 teaspoon paprika
21 jumbo shrimp (thawed if frozen)
salt and pepper to taste
1/8 teaspoon onion powder
1/4 teaspoon Cajun seasoning blend (optional)

Directions:

1. Place a large non-stick pan on the stove and turn the heat to medium.

2. Add a bit of oil and allow it to become hot.

3. Add the garlic, mushrooms, and spinach. Sauté for a few minutes or until aromatic and soft.

4. Refer to the directions provided on the package of the pasta on how to cook it. Drain and put it back into the pot.

5. Add pesto over the pasta, then toss until well coated.

6. In the pan with the wilted spinach, add milk and stir until well blended.

7. Turn the heat down to low, then add garlic powder, Parmesan cheese, paprika, salt, pepper, and onion powder. Stir until well blended and allow the cheese to melt.

8. Add the sauce on top of the pesto noodles, then toss until well combined.

9. Place the pot on the stove and turn the heat to low.

10. Cook the shrimp in butter, then put them into the pasta.

11. Garnish each serving with red pepper flakes and Parmesan cheese.

12. Serve and enjoy!

Nutrition Facts:

Calories: 519 kcal, Carbohydrates: 54g, Protein: 28g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 131mg, Sodium: 944mg, Potassium: 582mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3312IU, Vitamin C: 11mg, Calcium: 370mg, Iron: 3mg

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Prep Time: 2 mins | Cook Time: 30 mins | Total Time: 32 mins | Yield: 8 Slices

This Crustless Spinach Cheese Pie is a must-try! This is a low-carb diet food that you can enjoy in just 30 minutes! All you need for this are these simple ingredients and easy steps. This is my ultimate comfort food! I got this recipe a couple of years ago, and I’m still in love with it to this day! Don’t waste another minute not knowing how delicious this pie is! Invite your friends over and surprise them with this spectacular treat. Enjoy!

Ingredients:

1 tsp dried minced onion
¼ tsp garlic powder
2 ½ c cheese of any kind (I used a fiesta blend)
salt and pepper to taste
10 oz. frozen spinach, thawed, squeezed, and drained (or use wilted down fresh)
5 Eggs, beaten

Directions:

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

2. Apply cooking spray to a 9-inch pie pan.

3. In a mixing bowl, add minced onion, garlic powder, cheese, beaten eggs, spinach, salt, and pepper. Stir everything until well blended.

4. Transfer the mixture to the prepared pie pan and spread it evenly.

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

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

7. Serve and enjoy!

Notes:

Feel free to use a 9×13-inch pie pan for this recipe.

You can use kale in exchange for spinach.

Place any leftovers in an airtight container, then place them inside the fridge. Reheat in the microwave.

Feel free to use your preferred type of cheese for this recipe. I suggest using a quick melt cheese.

Nutrition Facts:

Serving: 1slice | Calories: 194 | Carbohydrates: 3g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 285mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4658IU | Vitamin C: 2mg | Calcium: 317mg | Iron: 1mg | Net Carbs: 2 g | % Carbs: 4 % | % Protein: 28.1 % | % Fat: 67.8 %

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Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 8 Servings

Cheesy, meaty, and hard to resist! This Smothered Tamale Pie will be the best pie you will ever have! I’m sure you and your loved ones are going to enjoy every bite of this. Try it now!

Ingredients:

1 tablespoon extra-virgin olive oil
1 large Egg
1 box corn muffin mix (such as JIFFY)
1 onion, chopped
1 cup shredded cheddar
1 cup shredded Monterey jack
1 teaspoon ground cumin
1/2 cup sour cream
1/3 cup red enchilada sauce
1 teaspoon chili powder
1/2 cup canned creamed corn
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 pound of ground beef
Cooking spray

Directions:

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

2. Apply cooking spray to a large oven-proof skillet.

3. Add sour cream, egg, creamed corn, and muffin mix into a mixing bowl. Whisk until well blended.

4. Pour the egg mixture into the prepared skillet and spread it evenly.

5. Place the skillet inside the preheated oven and bake for about 20 minutes or until golden brown. Remove from the oven and allow it to cool for a few minutes.

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

7. Add oil and allow it to become hot.

8. Add onion, salt, pepper, cumin, and chili powder. Saute for 5 minutes or until soft.

9. Add garlic and sauté for a minute or until aromatic.

10. Add the ground beef, then cook for a few minutes until crumbly and brown. Discard any accumulated grease.

11. Use a fork to poke the cornbread.

12. Pour enchilada sauce on top of the cornbread and spread it evenly.

13. Top the bread with cheeses and beef.

14. Cover the Smothered Tamale Pie with aluminium foil, then place it inside the preheated oven and bake for 20 minutes.

15. Remove the foil cover and broil for 5 more minutes or until the cheese has melted completely.

16. Serve and enjoy!

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Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 4 Servings

Simply amazing! This Sun-Dried Tomato, Spinach, and Bacon Chicken dish are to die for, I’m telling you! I have never enjoyed chicken breast like this before!

Ingredients:

Baked Chicken Breasts:

0.5 ounces Italian Dressing mix packet (half the packet)
1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)
1 tbsp butter

Creamed Spinach:

⅔ c half and half
⅛ tsp salt
4 garlic cloves, minced
⅔ c mozzarella cheese, shredded
6 ounces baby spinach fresh
1 tbsp vegetable oil

Other Ingredients:

4 slices of bacon cooked
¼ c sun-dried tomatoes, drained of oil, chopped into smaller bites
4 slices Pepper Jack cheese or Monterey cheese with jalapenos

Directions:

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

2. Brush the bottom of a baking dish with butter.

3. Sprinkle the Italian salad dressing mix over the chicken, then toss until well coated.

4. Lay the chicken breasts onto the prepared baking and arrange them in a single layer.

5. Place the baking dish inside the preheated oven and bake the chicken for about 20 minutes.

6. Remove the chicken breasts from the oven.

For the Creamed Spinach:

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

2. Add 1 tbsp of vegetable oil and allow it to become hot.

3. Add the spinach into the hot skillet, then cook for about 2 minutes or until wilted completely. Transfer the wilted spinach onto a clean plate.

4. In the empty skillet, add half & half and minced garlic, then allow the mixture to boil.

5. Add the shredded mozzarella cheese, then stir until well blended.

6. Turn the heat down to low, then simmer the mixture for a minute or until the texture becomes thick.

For the Smothered Chicken Breasts:

1. Add the sun-dried tomatoes, pepper jack cheese, chopped bacon, and creamed spinach on top of each chicken breast.

2. Bake the chicken for 20 more minutes.

3. Serve and enjoy!

Nutrition Facts:

Calories 766 | Fat 58g 89% | Saturated Fat 25g 156% | Cholesterol 204mg 68% | Sodium 1068mg 46% | Potassium 939mg 27% | Carbohydrates 10g 3% | Fiber 1g 4% | Sugar 3g 3% | Protein 49 g 98% | Vitamin A 4860IU 97% | Vitamin C 18.6mg 23% | Calcium 419mg 42% | Iron 3.7mg 21%

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Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 10 Servings

This Creamy Crack Chicken Soup is so comforting! Perfect for rainy days when everyone is around! Try this recipe now. Enjoy!

Ingredients:

1/2 tsp garlic powder
1/2 tsp onion powder
1 c shredded cheddar cheese
1 small yellow onion, diced
4 to 6 c low sodium chicken broth
3 cloves garlic, minced
1 package (8 oz.) softened cream cheese
4 slices of bacon, diced
1 tbsp butter
1/2 tsp dried chives
1 bay leaf
3 to 4 c of baby spinach
1/4 c heavy cream
1/2 tsp dried dill weed
4 c cooked shredded chicken
sliced green scallions, for garnish
salt and fresh ground pepper, to taste

Directions:

1. Place a Dutch oven on the stove and turn the heat to medium-high.

2. Add the bacon slices, then cook for a few minutes until crispy and brown.

3. Transfer the crispy bacon onto a clean plate. Leave the accumulated bacon fat in the Dutch oven.

4. In the same Dutch oven, add butter and allow it to melt.

5. Add the onions, then sauté for about 3 minutes or until translucent.

6. Add garlic, then sauté for a minute or until aromatic.

7. Pour in chicken broth, then scrape the bottom of the pot to get the stuck browned bits.

8. Sprinkle salt, pepper, onion powder, garlic powder, chives, and dill weed to taste.

9. Add the bay leaf, then allow the mixture to boil.

10. Reduce the heat to medium-low, then simmer the mixture for 5 more minutes.

11. Add the shredded chicken, then stir until well blended and cook for another 5 minutes.

12. Add cream cheese, then stir until well blended. a

13. Add shredded cheese, then stir until well blended.

14. Add the baby spinach, then stir and cook for about 2 minutes.

15. Add heavy cream, salt, and pepper. Stir until well blended. Discard the bay leaf.

16. Ladle the soup into serving bowls, then top each with the bacon and scallions.

17. Serve and enjoy!

Nutrition Facts:

Calories 309 | Calories from Fat 207 | Fat 23g35% | Saturated Fat 11g55% | Cholesterol 96mg32% | Sodium 292mg12% | Potassium 351mg10% | Carbohydrates 5g2% | Fiber 1g4% | Sugar 1g1% | Protein 22g44% | Vitamin A 1575IU32% | Vitamin C 5mg6% | Calcium 133mg13% | Iron 1mg6%

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Prep Time: 20 mins | Cook Time: 8 hrs | Additional Time: 4 mins | Total Time: 8 hrs 24 mins | Yield: 6 Servings

The sauce alone of this Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin is more than enough to satisfy all your cravings today! The pork itself is insanely good! This recipe is truly a must-try!

Ingredients:

2 tbsp Soy sauce
½ c Brown sugar
1 tsp ground sage
¼ c Balsamic Vinegar
1 tbsp Cornstarch
½ c Water
½ c Water
¼ tsp Pepper
2 lbs. Pork tenderloin
½ tsp Salt
1 clove Garlic; crushed

Directions:

1. In a mixing bowl, add pepper, garlic, sage, and salt. Whisk until well blended.

2. Sprinkle the mixture over the pork tenderloin, then rub it until well coated.

3. Pour 1/2 cup of water into a slow cooker. Lay the tenderloin over the water.

4. Cover the slow cooker, then cook the tenderloin for about 6 to 8 hours on a low setting. Prepare the glaze.

5. Add soy sauce, cornstarch, balsamic vinegar, water, and brown sugar into a small pan. Stir until well blended.

6. Put the saucepan on the stove, then turn the heat to medium. Stir and simmer the sauce for 4 minutes or until the texture becomes thick.

7. Turn to broiler during the last hour of roasting the tenderloin, then brush it with glaze 2 or 3 times.

8. Remove from the oven.

9. Serve with the rest of the glaze. Enjoy!

Notes:

I suggest you cook the meat on a low setting. Remember that the longer meat is cooked, the more tender and delicious it gets!

Also, you don’t want to waste expensive meat, do you? It should be cooked to perfection!

Place any leftovers in an airtight container, then place them inside the fridge. Reheat in the oven.

Nutrition Facts:

Amount Per Serving: Calories 299 | Total Fat 6g | Saturated Fat2g | Trans Fat0g | Unsaturated Fat3g | Cholesterol110mg | Sodium563mg | Carbohydrates19g | Fiber0g | Sugar16g | Protein40g

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Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins | Yield: 4 Servings

Packed with amazing flavors, these Stuffed Pepper are a must-try! Enjoy the cheesy flavor in each bite of these heavenly treats!

Ingredients:

2 tbsp olive oil
1 c shredded cheddar cheese, divided
1 tsp garlic powder
1 15 oz. can of diced tomatoes, divided and drained
1 c cooked rice
1/2 tsp black pepper
1 tsp salt
1/4 tsp red pepper flakes
1 lb. ground beef
1 medium onion, diced
1 c shredded mozzarella cheese, divided
4 bell peppers (any color you have)

Directions:

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

2. Slice and remove the top of each pepper, then discard the seeds. Slice the tops of the peppers into small pieces.

3. Place the prepared peppers in an 8×8-inch baking pan and arrange them in a single layer.

4. Put a skillet on the stove and turn the heat to medium.

5. Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown.

6. Transfer the browned beef onto a clean plate.

7. In the same empty skillet, add 2 tbsp of olive oil and allow it to become hot.

8. Add the onions, chopped peppers, and 1/2 of the tomato slices. Sauté the veggies for a few minutes until soft and translucent.

9. Sprinkle garlic powder, salt, and pepper. Stir until well blended.

10. Add browned beef back into the skillet and stir until just incorporated.

11. Add 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and rice. Stir until well combined.

12. Stuff each of the prepared pepper with the meat mixture.

13. Top each prepared pepper with the rest of the tomatoes.

14. Cover the stuffed peppers with aluminium foil.

15. Place them inside the preheated oven and bake for about an hour.

16. Remove the foil cover, then sprinkle cheese on top.

17. Bake for 15 more minutes or until the cheese has melted completely and turns golden brown.

18. Serve and enjoy!

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

Simply the best! These Smothered Green Beans are best served over rice or mashed potatoes! Our dining table is not complete on weekends without this awesome dish! My family loves this dish that’s why I always make sure to have the ingredients ready! I can’t think of any reason why you shouldn’t try this recipe. It will be the easiest yet most delicious green bean recipe you will ever try! Invite your friends over, and surprise them with this spectacular dish. Enjoy!

Ingredients:

⅔ c brown sugar
¼ c low-sodium soy sauce
¼ c butter, melted
5 (15 ounces) cans of green beans, drained
1½ teaspoon garlic powder
1 pound bacon

Directions:

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

2. Drain the green beans, then place them into a 9×13-inch baking pan with no grease.

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

4. Add the bacon into the hot skillet, then cook for a few minutes until crispy and brown.

5. Transfer the crispy bacon onto a clean plate lined with paper towels to drain excess grease. Chop into small pieces when cool enough to handle.

6. Spread the crumbled bacon over the green beans.

7. In a mixing bowl, add garlic powder, soy sauce, brown sugar, and melted butter. Whisk until well blended.

8. Pour the mixture on top of the green beans and spread it evenly. Make sure to cover the top entirely.

9. Place it inside the preheated oven and bake for about 40 minutes or until done.

10. Remove the baking pan from the oven.

11. Serve warm and enjoy!

Note:

This dish is perfect for potluck as well.

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Prep Time: 20 mins | Cook Time: 1 hr | Rest Time: 10 mins | Total Time: 1 hr 30 mins | Yield: 15 Servings

Bake this lasagna in under 2 hours! I am 100 percent sure that you are going to love this one! Easy and delicious, this is a complete meal that will make your dinner extra awesome. Enjoy!

Ingredients:

1 tsp minced garlic
15 oz. ricotta cheese (or cottage cheese)
3 c shredded mozzarella cheese
3/4 c grated Parmesan cheese
48 oz. spaghetti sauce (your favorite sauce)
¼ tsp salt
1 lb. ground beef
¼ tsp ground pepper
½ lb. sweet Italian sausage
¼ c water
12 lasagna noodles
2 tsp dried parsley or 4 tbsp freshly snipped
2 large Eggs

Directions:

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

2. Add the sausage and ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Remove any accumulated grease and discard.

3. Add the minced garlic and sauté for about a minute or until aromatic.

4. Add the spaghetti sauce, then scrape the bottom of the skillet to get the browned bits. Stir everything until well blended. Simmer the sauce for about 5 minutes.

5. Add 2 cups of mozzarella cheese, 1/2 cup of grated Parmesan cheese, salt, pepper, dried parsley, and eggs into a mixing bowl. Whisk until well blended.

To Assemble the Lasagna:

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

2. Apply cooking spray to a 9×13-inch baking pan.

3. Add 3/4 cup of the sauce into the prepared baking pan and spread it evenly.

4. Lay 3 uncooked lasagna over the sauce.

5. Add 1/3 of the cheese mixture and 1/4 of the sauce over the lasagna. Repeat the process with the rest of the ingredients until everything is arranged in layers ending with cheese.

6. Cover the baking pan with a greased foil.

7. Place the pan inside the preheated oven and bake the lasagna for about 50 minutes.

8. Remove the foil cover, then bake the lasagna for additional 10 minutes or until the cheese turns golden brown.

9. Remove the pan from the oven and allow the lasagna to cool for a few minutes at room temperature.

10. Serve and enjoy!

Nutrition Facts:

Calories: 383 kcal | Carbohydrates: 23g | Protein: 23g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 898mg | Potassium: 534mg | Fiber: 2g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 7mg | Calcium: 256mg | Iron: 2mg

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Prep Time: 5 mins | Cook Time: 50 mins | Rest Time: 10 mins | Total Time: 1 hr 5 mins | Yield: 2 Servings

Perfect on any occasion, this Roasted Cornish Hen is the best thing you will serve today or in the coming days! I got this recipe a couple of months ago, and I can’t count how many times I cooked it! I’m so excited to share this recipe with you today because I am sure that you are going to love it! If you have guests over, I suggest you roast more Corish Hen. Thank me later!

Ingredients:

5 garlic cloves
paprika
dried or fresh rosemary
1 Cornish Hen
ground pepper
sea salt
1/2 lemon

Directions:

1. Prepare the oven and preheat to 225 degrees C or 450 degrees F.

2. Squeeze lemon over the Cornish Hen, then rub it until well coated.

3. Sprinkle with a lot of salt and pepper over the chicken, then rub it again until well coated. Make sure to season the entire chicken even under the skin.

4. Generously coat the Cornish Hen with paprika and rosemary as well.

5. Stuff the cavity of the Cornish Hen with lemon and garlic cloves.

6. Place the Cornish Hen onto a roasting pan.

7. Place it inside the preheated oven and roast for about 25 minutes.

8. Turn the temperature of the oven down to 350 degrees F or 175 degrees C.

9. Roast the Cornish Hen for another 25 minutes. Baste the chicken with the accumulated juices during the baking time.

10. Remove the Cornish Hen from the oven and allow it to rest for at least 10 minutes at room temperature to incorporate all the flavors.

11. Slice the chicken into small portions.

12. Serve and enjoy!

Note:

Make sure to season the Cornish Hen with a generous amount of salt and pepper.

Nutrition Facts:

Amount Per Serving: CALORIES: 350

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