Dinner

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6 | Yield: 6 servings

This is the perfect example of a complete meal! This has always been my comfort food. The sauce alone of this dish is more than enough for me let alone the chicken itself. Oh, man, once you get a bite of the tender chicken, everything will be worth it! This may take you about 8 hours to cook, but I promise you that it is going to be worth the wait! By the way, be very generous with the amount of cheese you will add. Just do it and thank me later. Enjoy!

Ingredients:

6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 (10.75 ounces) can condense cream of chicken soup
1 (10.75 ounces) can condense cream of mushroom soup
½ cup cooking sherry
1 teaspoon minced garlic
1 teaspoon celery flakes
½ teaspoon paprika
½ cup grated Parmesan cheese
1 (8 ounces) can mushroom pieces, drained

Directions:

Step 1: Prepare a slow cooker.

Step 2: Place the chicken on the bottom of the slow cooker.

Step 3: In a large mixing bowl, add the sherry, cream of chicken soup, cream of mushroom soup, celery flakes, garlic, and paprika. Whisk until well mixed.

Step 4: Add the Parmesan cheese and mushroom pieces. Stir until well combined.

Step 5: Pour the mixture on top of the chicken.

Step 6: Close the slow cooker and cook for 8 hours on a low setting until the chicken is soft and tender.

Step 7: Scoop the Cheese Mushroom Chicken over rice.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 267 calories; protein 28.2g 57% DV; carbohydrates 12.6g 4% DV; fat 10.4g 16% DV; cholesterol 70.8mg 24% DV; sodium 1091.3mg 44% DV.

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Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 8 | Yield: 8

You will love this for sure! Who doesn’t like a nice tasting pasta dish, right? This recipe is so easy to make and it will surely make you very satisfied with the rest of the day. Enjoy!

Ingredients:

1 (16 ounces) package spaghetti
12 slices thick-cut, applewood-smoked bacon
2 tablespoons olive oil, divided
1 onion, finely chopped
2 large cloves garlic, minced
¼ cup dry vermouth
1 cup shredded Parmesan cheese
½ cup whipping cream
4 eggs, beaten
1 tablespoon ground black pepper

Directions:

Step 1: Place a large pot on the stove and pour salted water.

Step 2: Turn the heat to high and allow the salted water to boil.

Step 3: Add the spaghetti pasta and cook for 12 minutes or until al dente.

Step 4: Drain and rinse with running water to stop the cooking process.

Step 5: Place a large skillet on the stove and turn the heat to medium-high.

Step 6: Add the bacon and cook for 10 minutes or until greasy and crispy.

Step 7: Place the cooked bacon slices on a clean plate lined with paper towels.

Step 8: Discard the bacon grease and reserve about 2 tablespoons of it.

Step 9: Chop the bacon into small pieces.

Step 10: Add onions and 1 tablespoon of olive oil into the skillet with the bacon grease.

Step 11: Cook for 5 minutes or until the onion is translucent over medium-high heat.

Step 12: Add the garlic and cook for 1 minute or until aromatic.

Step 13: Add the vermouth and allow it to boil. Scrape the bottom of the skillet using a wooden spoon.

Step 14: Add in the chopped bacon and stir until well combined.

Step 15: Place the spaghetti in a serving bowl and drizzle with olive oil.

Step 16: Place the bacon-onion mixture on top of the cooked pasta as well as the cream, eggs, Parmesan cheese, and pepper. Stir until well mixed.

Step 17: Serve and enjoy!

Nutrition Facts:

Per Serving: 512 calories; protein 21.2g 42% DV; carbohydrates 47.5g 15% DV; fat 25.2g 39% DV; cholesterol 127.5mg 43% DV; sodium 431.2mg 17% DV.

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Prep Time: 25 mins | Cook Time: 25 mins | Total Time: 50 mins | Servings: 6 | Yield: 6

You have got to try this recipe if you are a fan of Chinese restaurants! This will surely satisfy your cravings for juicy and saucy chicken! Serve it with fried rice and you have yourself a delicious meal in the comfort of your home. Enjoy!

Ingredients:

2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
¼ cup cornstarch
2 large eggs
1 teaspoon salt
½ teaspoon ground black pepper
6 tablespoons all-purpose flour
1 teaspoon baking powder
½ cup of vegetable oil
4 teaspoons sesame oil
2 tablespoons grated fresh ginger root
½ cup chopped green onion
½ cup of water
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons soy sauce
¼ cup oyster sauce
¼ cup ketchup

Directions:

Step 1: In a medium mixing bowl, add the chicken.

Step 2: Add 1/4 cup of cornstarch and coat the chicken evenly.

Step 3: In another mixing bowl, add the eggs, salt, and pepper. Beat until well mixed. Add flour and baking powder, then beat until well combined.

Step 4: Pour in the egg mixture into the bowl with the chicken.

Step 5: Place a wok on the stove and turn the heat to high.

Step 6: Add vegetable oil and allow it to become hot.

Step 7: Drop the pieces of chicken and cook for 12 minutes or until the colour turns golden brown. Check if they are no longer pink inside.

Step 8: Remove the chicken from the wok and set aside to cool.

Step 9: Reduce the heat to medium-high and add sesame oil, green onion, and ginger. Stir and cook for 1 minute or until the ginger turns brown.

Step 10: Add in water, sugar, and vinegar. Allow the mixture to boil. Do not stir.

Step 11: In a small mixing bowl, add the soy sauce and cornstarch. Stir until cornstarch has dissolved completely.

Step 12: Add the mixture into the wok as well as the ketchup and oyster sauce. Stir until the sauce becomes thick.

Step 13: Add the chicken back and simmer for a minute or two until hot.

Step 14: Remove from the heat.

Step 15: Serve and enjoy!

Nutrition Facts:

Per Serving: 522 calories; protein 35.1g 70% DV; carbohydrates 34.5g 11% DV; fat 26.8g 41% DV; cholesterol 148.1mg 49% DV; sodium 1054.6mg 42% DV.

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Prep Time: 15 mins | Cooking Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Servings: 6 | Yield: 6 servings

The perfect meal to eat with salad! You will surely love every bite of this luscious treat! It’s very easy and simple to make so give it a try today. Lunch or dinner will be awesome again with this Meat and Tater Hotdish. Enjoy!

Ingredients:

1-pound ground beef
1 onion, chopped
1 (10.75 ounces) can condense cream of mushroom soup
¾ cup sour cream
1 (15 ounces) can green beans, drained and liquid reserved, divided
1 processed cheese (such as Velveeta®), sliced
1-pound frozen bite-sized potato nuggets (such as Tater Tots®)

Directions:

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

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

Step 3: Add the beef and cook for 5 to 7 minutes or until crumbly and slightly toasted.

Step 4: Discard the grease and add the onion. Cook for 5 minutes or until translucent.

Step 5: In a small mixing bowl, add the sour cream, green bean liquid, and condensed soup. Stir until well mixed.

Step 6: Add the green beans into the beef and onions mixture. Stir until well mixed.

Step 7: Transfer the cooked beef into a prepared casserole dish.

Step 8: Place a slice of cheese on top and cover the entire dish with frozen potato nuggets.

Ste 9: Pour in the sauce over.

Step 10: Place inside the preheated oven and bake for 1 hour or until the potatoes are done and the sauce is thick and foamy.

Step 11: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 12: Serve and enjoy!

Nutrition Facts:

Per Serving: 534 calories; protein 23.9g 48% DV; carbohydrates 31.9g 10% DV; fat 36.5g 56% DV; cholesterol 89.5mg 30% DV; sodium 1281mg 51% DV.

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Prep: 10 mins | Cook: 6 hrs | Total: 6 hrs 10 mins | Servings: 6 | Yield: 6 servings

Hassle-free, delicious, and budget-friendly meal! I love this dish so much. It is my comfort food. Every time I eat this dish, I feel like everything is going to be okay! I usually serve this with potatoes, but steamed rice works perfectly well too! It is perfect to eat for lunch or dinner. The ingredients I have provided are pretty basic, so feel free to add your preferred ingredients. By the way, do not add water because you don’t want a saucy outcome. Enjoy!

Ingredients:

1 tablespoon pork rub seasoning, or to taste
¼ teaspoon Chinese five-spice powder
1 (3 pounds) pork loin roast
2 medium sweet potatoes, peeled and cut into bite-size pieces
½ cup brown sugar
3 tablespoons butter
salt and ground black pepper to taste

Directions:

Step 1: In a small mixing bowl, add the Chinese five-spice powder and pork rub seasoning. Stir until well mixed.

Step 2: Spread a generous amount of the seasoning mixture on both sides of the pork roast.

Step 3: Adda and arrange the potatoes on the bottom of the slow cooker.

Step 4: Top with brown sugar and butter.

Step 5: Place the seasoned meat on top of the potatoes and butter. Sprinkle salt and pepper to taste.

Step 6: Cover with lid and cook for 6 to 7 hours on low heat or until the roast is tender. You can also check with a thermometer. It should read 63 degrees C.

Step 7: Remove from the heat.

Step 8: Serve with potatoes and sauce. Enjoy!

Notes:

1. I don’t add water because the pork and potatoes already have natural liquid.

2. Adjust the heat to high if the roast is still not cooked after the given cooking time.

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