Dinner

Prep Time: 5 mins | Cook Time: 23 mins | Total Time: 28 mins | Yield: 4 Servings

In just about half an hour, you can have the most satisfying dish today! This Smoked Sausage Has is total comfort food for the whole family! It has potatoes, sausage, and veggies that everyone is going to love! You only need a few things to make this. Don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

1 (14 ounces) package of Hillshire Farm Smoked Sausage, sliced
3-4 potatoes, cubed
2 peppers, diced (red, green, or orange)
1 tablespoon butter
optional seasonings: Italian seasoning or Cajun
2 garlic cloves, minced
salt and pepper to taste
1 medium onion, thinly sliced
2 tablespoons olive oil

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add butter and olive oil.

When the skillet is hot, add the potatoes and cook all sides for about 15 minutes or until brown. Add salt and pepper to season. Move them to a clean plate.

Reduce the heat to medium, then in the same skillet, add the sausage and cook for about 3 minutes or until brown.

Add the onions and peppers, then sauté for a few minutes until soft.

Add the garlic, then sauté for about a minute or just until aromatic. Add salt and pepper to season.

Bring the potatoes back into the skillet, then toss to combine. Cook for a few more minutes. Taste and add more seasonings if needed. Dish out!

Serve and enjoy!

Notes:

You can cook the potatoes and sausage in different pans.

Make sure to taste first before adding more seasonings. We don’t want that perfect dish to be too salty!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

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Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Yield: 4 Servings

This French Onion Chicken is total comfort food for the whole family! Enjoy the delicious flavors in this dish. In almost 2 hours, it is ready for serving!

Ingredients:

1 tsp thyme, chopped
1 cup gruyere, grated
1 tbsp olive oil
salt and pepper to taste
1 lb. chicken breasts or thighs (optionally boneless and skinless)
2 lbs. onions, sliced
3 tbsp butter
2 tbsp flour
2 cloves garlic, chopped
2 tbsp Dijon mustard
1 tbsp balsamic vinegar
2 c beef broth or chicken broth

Directions:

Place a pan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onions and saute for about 3 minutes or until soft.

Add garlic, thyme, and flour. Whisk and cook for about a minute or until aromatic.

Pour in 1/2 of the broth, then deglaze the pan by scraping the bottom. Stir to combine and allow it to boil.

Turn the heat down to low, then simmer the mixture for 5 minutes.

Add oil to another pan over medium-high heat and allow it to become hot.

Sprinkle salt and pepper over the chicken thighs, then rub each to coat. Put them into the pan and sear each side for 4 minutes or until nicely brown.

Pour in the rest of the broth and stir to combine.

Stir in the mustard and balsamic vinegar until well incorporated. Simmer for about 5 minutes.

Add the onions to a heat-proof pan and spread them evenly. Lay the chicken over the onions followed by the broth. Cover the pan with foil.

Place the pan in the preheated oven and bake the dish for about 20 minutes.

Remove the cover, then top with cheese and bake for another 4 minutes or until the top turns golden brown.

Serve and enjoy!

Nutrition Facts:

Calories 473, Fat 23.7g (Saturated 11.3g, Trans 0g), Cholesterol 118mg, Sodium 708mg, Carbs 29.5g (Fiber 5.4g, Sugars 10g), Protein 40.6g

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

If you want an easy and delicious dish to serve for dinner, then this is one to try! This Parmesan Chicken Bake will surely be a hit! It is made from basic ingredients that I’m pretty sure you already have. Try it now, and surprise everyone with the perfect dinner. Enjoy!

Ingredients:

1 cup light mayonnaise or Greek yogurt (I have done 1/2 of each as well)
1/2 teaspoon pepper
1/2 cup fresh Parmesan cheese, plus more for the top
1 teaspoon garlic powder
1 1/2 teaspoons seasoning salt (Not regular table salt)
6 boneless, skinless chicken breasts

Directions:

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

Apply cooking spray to the inside of a 9×13-inch glass pan.

Place the chicken breasts into the prepared pan and arrange them in a single layer.

In a mixing bowl, add the salt, pepper, cheese, mayonnaise, and garlic powder. Whisk everything until well incorporated.

Top each chicken breast with the mixture, followed by Parmesan cheese.

Place the pan in the preheated oven and bake the Parmesan Chicken for about 45 minutes or until done.

Remove from the oven.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes in the microwave before serving again. I like it even more when reheated!

Feel free to add veggies to the pan if you prefer.

You can also add marinara sauce and buttered Panko breadcrumbs if you like.

I highly recommend serving this over pasta or rice!

Garnish with freshly chopped basil or Italian parsley.

Nutrition Facts:

Serving Size: 1 chicken breast, Calories: 500 | Sugar: 0g | Sodium: 953 mg | Fat: 22 g | Saturated Fat: 4 g | Unsaturated Fat: 10 g | Trans Fat: 0 g | Carbohydrates: 3 g | Fiber: 0 g | Protein: 70 g | Cholesterol: 193 mg

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This casserole is the perfect example of simple yet delicious! The cheesy taste in each bite is so difficult to resist! You will surely eat a lot today! This recipe is surely a must-try! Dinner is going to be awesome. Enjoy!

Ingredients:

1 (15-ounce) can of black beans (rinsed and drained)
2 c fresh tomatoes, chopped or 1 (15 ounces) can dice canned tomatoes
8 corn tortillas
¾ c nonfat sour cream
1 (1 ¼-ounce) package of taco seasoning mix
½ c onion (chopped)
1 pound extra lean ground beef (drained or rinsed!)
⅓ c reduced-fat Mexican cheese blend, shredded
1 (15 ounces) can kernel corn (drained)
⅓ of fresh cilantro, chopped, to taste (or less (or more)
¼ c canned jalapeno slices, chopped

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Add the onions and saute for about 3 minutes or until soft. Remove any accumulated grease.

Stir in the taco seasoning, tomatoes, black beans, chilis, and corn until well combined. Cook for 5 more minutes.

Apply cooking spray to the inside of a 12×8-inch baking dish.

Divide each tortilla into two, then lay 8 of them to the bottom of the prepared baking dish overlapping each other.

Add 1/2 of the meat mixture on top of the tortillas followed by sour cream.

Add the rest of the tortillas and meat mixture on top. Cover it with foil.

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

Place the baking dish in the preheated oven and bake the casserole for about 25 minutes or until done.

Remove the casserole from the oven, then scatter the cheese on top. Cover it and let the cheese melt for at least 5 minutes.

Top each serving with your favorite toppings such as black olives, tomatoes, salsa, etc.

Serve and enjoy!

Nutrition Facts:

Serving Size: ⅙th of the pan Calories: 355 Sugar: 8.2 Fat: 5.9 Saturated Fat: 2.2 Carbohydrates: 52.3 Fiber: 10.4 Protein: 26.7

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

Tender meat smothered in a delicious sauce! This Slow Cooker Beef Stroganoff is nothing but perfection! 8 hours of cooking time is so worth it once you have your first bite! You will surely enjoy this dish!

Ingredients:

8 oz. fresh mushrooms, sliced (or, 8 ounces of canned mushrooms, drained)
1 c sour cream
8 oz. of cream cheese, softened
1 recipe or packet of onion soup mix (our homemade recipe is easy!)
10.5 oz. condensed cream of mushroom soup
2½ lbs. beef stew meat
optional thickener: ½ tsp or 1 tbsp of cornstarch
optional garnish: fresh parsley or thyme
salt and black pepper to taste

Directions:

Apply cooking spray to the inside of a crockpot.

Put the onion soup mix, stew meat, mushroom slices, and cream of mushroom soup into the crockpot. Stir everything until well incorporated.

Cover and seal the crockpot, then cook everything for about 6 to 8 hours on a low setting.

Remove the cover 30 minutes before the cooking time ends, then add the softened cream cheese and sour cream. Stir until well blended. Season with salt and pepper. Dish out!

Sprinkle freshly chopped thyme or parsley over each serving to garnish.

Serve right away over rice or noodles. Enjoy!

Notes:

Combine 1 tsp of olive oil and 1/2 tsp of xanthan gum, then pour it into the crockpot. Stir until well blended. It will thicken the sauce.

Leftovers should be kept in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

You can make this ahead of time. Just make sure to finish cooking it within 3 days.

Sour cream and cream cheese should be at room temperature before using them.

Feel free to use your preferred type of cream of soup for this recipe.

Nutrition Facts:

Serving: 10 servings, Calories: 420 kcal | Carbohydrates: 7.7g | Protein: 39.4g | Fat: 26.2g | Cholesterol: 145.3mg | Sodium: 610.7mg | Fiber: 0.7g | Sugar: 3.2g

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 to 5 Servings

The gravy alone of this dish is more than enough to let you know that you are in for a treat! The caramelized onions are such a great contribution to the flavors! The meat is super tender and juicy. You will surely fall in love with this after one bite!

Ingredients:

2 garlic cloves, minced
1.5 tablespoons / 25 grams butter (or olive oil)
1 teaspoon oil, if needed
1/2 teaspoon garlic powder
4 slices cheese
2 large onions, sliced into rings (brown, yellow, or white)
Finely chopped fresh rosemary leaves
Salt and pepper
2 tablespoons flour
4-5 pork chops, boneless (~ 150-200 grams/5-7 ounces each)
1 c / 250ml beef broth/stock, low sodium

Directions:

For the Caramelized Onions:

Place a pan on the stove and turn the heat to medium-low. Add butter and allow it to melt.

Add the garlic and onion into the pan, then cook for about 15 minutes or until the onions are caramelized. Make sure to stir constantly to prevent them from burning. Move them to a clean plate.

For the Pork Chops:

Season the pork chops with salt, pepper, and garlic.

In the same pan, add a bit of oil and allow it to become hot over high heat.

Add the pork chops into the pan, then sear per side for about a minute or until brown. Move them to a clean plate as well.

For the Gravy:

Put the caramelized onions back into the same pan over medium heat. Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Stir in the beef broth until well blended. Make sure to scrape the bottom of the pan to get the browned bits. Sprinkle salt and pepper to season.

Put the pork chops back into the pan, then toss to coat with the sauce. Simmer for a few minutes.
Add cheese over the pork chops, then place the cover of the pan and cook the pork chops for 3 more minutes.

Remove the cover, then sprinkle freshly chopped parsley on top to garnish. Dish out!

Serve and enjoy!

Notes:

I like to serve these pork chops over mashed potatoes.

The cooking time of the pork chops depends on their thickness.

I highly recommend using Gouda, Swiss, or Gruyere cheese for this recipe.

Nutrition Facts:

Calories 394 Calories from Fat 171 Fat 19g29% Saturated Fat 10g63% Cholesterol 139mg46% Sodium 398mg17% Potassium 808mg23% Carbohydrates 9g3% Fiber 1g4% Sugar 2g2% Protein 42g84% Vitamin A 415IU8% Vitamin C 4.5mg5% Calcium 225mg23% Iron 1.2mg7%

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Prep Time: 25 Mins | Cook Time: 35 Mins | Total Time: 1 Hr | Yield: 6 Servings

You will be amazed by how delicious this Vegan Gambian Peanut Stew is also called Domoda! You can eat a lot of it with less guilt! The combination of all the ingredients is just perfect! You are so in for a treat!

Ingredients:

4 c (945 mL) low-sodium vegetable broth (or water)
1 small handful of fresh thyme sprigs
1 lb. (454 grams) sweet potatoes, peeled and finely diced
½ c (128 grams) Simply Nature Organic Creamy Peanut Butter
1 large yellow onion, diced
1 tsp coriander
1/4 tsp cinnamon
5 c (90-100 grams) chopped organic kale
6 garlic cloves, chopped
2 tbsp freshly grated ginger
1 tbsp freshly squeezed lemon juice (or lime juice)
½ c cilantro, chopped
1 ½ tbsp Simply Nature Organic Coconut Oil
1/4 tsp cloves
1 (15 oz. / 425 grams) can of Cannellini beans (or other white beans such as navy beans)
1 ½ tsp kosher salt
1-2 jalapeño peppers, diced
2 tbsp tomato paste
1 tsp ground cumin
1 (28 oz. / 800 grams) can of crushed tomatoes
Black pepper to taste
For serving (optional)
white rice, brown rice, millet, quinoa, or fonia

Directions:

Place a Dutch oven on the stove and turn the heat to medium-high. Add coconut oil and allow it to become hot.

Add the onions to the pot and season them with a bit of salt. Saute for 5 minutes or until soft.

Stir in the jalapeno peppers, ginger, and garlic. Saute for about 2 minutes or until aromatic.

Stir in the cloves, salt, pepper, tomato paste, cinnamon, cumin, and coriander. Stir and cook for about 2 minutes. Add a bit of water if it gets too dry.

Add the vegetable broth and deglaze the pot by scraping the bottom. Stir everything until well blended.

Stir in the crushed tomatoes, sweet potatoes, thyme sprigs, white beans, and peanut butter until well incorporated. Allow the mixture to boil.

Turn the heat down to low, then simmer for about 25 minutes or until the potatoes are fork-tender. Make sure to stir from time to time. (You can use an immersion blender to process the soup.)

Stir in the chopped kale and cook for about 3 minutes or until wilted. Mash the potatoes at this stage.

Remove the pot from the heat, then add the cilantro and lemon juice. Stir until well blended. Taste, then add more seasonings if necessary. Dish out!

Serve right away. Enjoy!

Notes:

Remove the seeds of the peppers if you want a mild spice level.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 377 kcal | Carbohydrates: 52g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1141mg | Potassium: 1196mg | Fiber: 11g | Sugar: 14g | Vitamin A: 16819IU | Vitamin C: 91mg | Calcium: 225mg | Iron: 6mg

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