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

This recipe has always been a part of my family since I was a little kid. I remember my Grandma used to cook this all the time! I have always been a keen observer of her greatness in the kitchen so one day, she finally taught me how to cook. This was the first recipe I learned. Now that I am an adult, I get to cook it for my kids! Thank you, Grandma, for this amazing recipe. Anyway, this is best served for breakfast or snack! Oh, man, you are so in for a treat! Feel free to add more ingredients if you wish. Give it your take and don’t forget to share it with your friends as well. Before I forget, be very generous with the amount of cheese that you are going to add. More cheese means yummier! Have a blessed day, friends. Enjoy!

Ingredients:

1 lb Johnsonville Italian Mild Ground Sausage
1/2 onion, chopped
1 (14.5-oz) can fire-roasted diced tomatoes
2 c water
1/2 c half-and-half
1 (8-oz) package macaroni pasta
salt and pepper
2 c shredded cheddar cheese

Directions:

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

Step 2: Add in the sausage and onion. Cook until the sausage is crumbly and brown and the onion is translucent.

Step 3: Add in the water, tomatoes, macaroni, and half-and-half. Cook for 12 minutes while stirring until done.

Step 4: Season with a small amount of salt and pepper to taste.

Step 5: Sprinkle a generous amount of cheddar cheese on top. Stir until well combined.

Step 6: Remove from the heat and allow it to cool for at least 5 minutes.

Step 7: Serve and enjoy!

Nutrition Facts:

Calories: 566kcal

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Prep Time: 10 mins | Cook Time: 1 hr 45 mins | Total Time: 1 hr 55 mins | Yield: 4 Servings

This dish is just too perfect! I eat it pretty much all the time since I learned how to cook it. The rich beef flavour will surely satisfy your heart and soul. Give it a try and enjoy!

Ingredients:

2 tablespoon olive oil
1 onion chopped
2 pounds cubed chuck or stew meat
10 ½ ounces beef broth
10 ½ ounces French onion soup
1 tablespoon Worcestershire sauce
1 bay leaf
salt & pepper to taste

To Thicken Gravy:

3 tablespoon cornstarch
1/3 cup water

Directions:

Step 1: Place a Dutch oven or large pot on the stove and turn the heat to medium-high.

Step 2: Add in 1 tablespoon of olive oil and allow it to become hot.

Step 3: Place the beef on a clean plate and season it generously with salt and pepper.

Step 4: Place the beef in batches into the hot oil and cook until brown.

Step 5: Place the cooked beef on a clean plate.

Step 6: Reduce the heat to medium and add in 1 tablespoon of oil.

Step 7: When the oil is hot, add in the onion and saute for 10 minutes or until translucent.

Step 8: Put the beef back into the pot. Add in the soup, broth, bay leaf, and Worcestershire sauce.

Step 9: Cover the pot and allow the mixture to boil.

Step 10: Reduce the heat to low and simmer the mixture for 1 1/2 to 2 hours or until the beef is soft.

Step 11: In a small mixing bowl, add in cornstarch and 1/3 cup of cold water. Stir until the starch has dissolved completely.

Step 12: Add in the cornstarch gradually and stir continuously until thick.

Step 13: Remove the bay leaf and sprinkle more salt and pepper to taste.

Step 14: Remove from the heat and spoon over rice, potatoes, or noodles.

Step 15: Serve and enjoy!

Nutrition Facts:

Serving: 4g, Calories: 448, Carbohydrates: 12g, Protein: 53g, Fat: 19g, Saturated Fat: 5g, Cholesterol:144mg, Sodium: 692mg, Potassium: 1327mg, Fiber: 1g, Sugar: 4g, Vitamin C: 3mg, Calcium: 66mg, Iron:5mg

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Prep Time: 10 mins | Cook Time: 20 mins | Yield: 4 Servings

This is the best way to cook potatoes and chicken! The garlic-butter sauce made it extra special. Oh, man, and the cheese? It made it divine! Give this one a try and satisfy your cravings the best way. Enjoy!

INGREDIENTS:

1 1/2 lbs (650g) chicken breast, cut into strips
1 1/2 lbs (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoon butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chilli pepper flakes, optional

Marinade:

1/4 cup soy sauce (or coconut amino if you’re strictly paleo)
1 tablespoon olive oil
1 tablespoon hot sauce (or Sriracha)
Fresh cracked pepper

Directions:

Step 1: In a large mixing bowl, add the hot sauce, soy sauce, olive oil, pepper, and chicken strips. Stir until well combined.

Step 2: Place a pot with salted water on the stove and bring it to a boil. Add in the potatoes and cook for 8 minutes or until fork-tender. Drain and set aside.

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

Step 4: Add in 1 tablespoon of butter and 1 tablespoon of olive oil.

Step 5: When the oil is hot, add in the drained potatoes and cook for about 4 minutes or until golden brown.

Step 6: Place the cooked potatoes on a clean plate and set aside.

Step 7: Add another 2 tablespoons of butter into the skillet and allow it to melt.

Step 8: Add in the chicken strips and the garlic and red chilli pepper flakes. Cook for 1 minute on both sides or until brown.

Step 9: Add in the marinade and cook for several minutes until the chicken strips are cooked.

Step 10: Add in the fresh herbs and stir until well blended.

Step 11: Put the cooked potatoes back into the skillet and cook until hot.

Step 12: Add more seasonings if needed.

Step 13: Remove from the heat and garnish with fresh herbs, crushed chilli pepper, and Parmesan cheese.

Step 14: Serve and enjoy!

Nutrition Facts:

Serving: Energy 624.01 cal Fat 32.95 g Protein 43.71 g Carbs 39.2 g Saturated Fat 11.35 g Polyunsat Fat 4.73 g Monounsat Fat 14.62 g Sugar 4.24 g Cholesterol 132.19 mg Sodium 241.42 mg Potassium 1468.06 mg Fibe 5.25 g

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Prep Time: 10 mins | Cook Time: 4 hrs 30 mins | Total Time: 4 hrs 40 mins | Yield: 8 Servings

You have got to give this one a try! You will surely love every bite of this amazing soup! This was the richest soup I have ever had. Feel free to add more ingredients if you want to. Enjoy!

Ingredients:

10 slices cooked bacon, diced
3 cups chicken broth
2 pounds Yukon gold potatoes, peeled and diced
1 medium yellow onion, diced
6 garlic cloves, minced
1 tablespoon dried parsley
4 tablespoon unsalted butter
1/3 cup all-purpose flour
1 (12-ounces) can evaporate milk or half-and-half or heavy cream
2 c shredded sharp cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
optional toppings: chives, extra shredded cheddar cheese, and bacon

Directions:

Step 1: Add sliced potatoes, onion, bacon, garlic, chicken broth, salt, and pepper in a slow cooker. Stir until well combined.

Step 2: Turn the setting to low and cook for 6 to 8 hours or 4 hours on high setting.

Step 3: Place a saucepan on the stove and turn the heat to medium.

Step 4: Add in the butter and allow it to melt.

Step 5: Add in the flour and whisk until well mixed.

Step 6: Gently add in the heavy cream or milk. Stir and simmer until the sauce becomes thick.

Step 7: Add in the flour mixture and milk mixture. Stir until well combined.

Step 8: Using a potato masher, mash about 4 potatoes.

Step 9: Add in the sour cream and shredded cheese into the slow cooker and stir until well mixed.

Step 10: Cook for another 30 minutes on low setting and 15 minutes on high. Make sure to add more seasonings if needed.

Step 11: Serve and enjoy!

Notes:

1. If the soup gets too thick, add more chicken broth.

2. When serving, top it with sour cream, cheese, and bacon.

3. For any leftover, place it inside the fridge. It can last up to 3 days.

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Prep Time: 5 mins| Cook Time: 6 hrs | Total Time: 6 hrs 5 mins | Yield: 6 Servings

This dish is perfect to serve at any time of the day! Breakfast, lunch, or dinner will be awesome again if you give this recipe a try! A big thanks to my best friend, Iva, for teaching me this recipe. Add more cheese. Yeah, do it and thank me later. Enjoy!

Ingredients:

1 – 32 oz bag of hash browns
14 oz kielbasa
1 small onion
2 1/2 cups shredded cheddar cheese
10.5 oz can cream of chicken or mushroom soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste

Directions:

Step 1: Apply cooking spray in a slow cooker.

Step 2: Add in the kielbasa, hash browns, 2 cups of cheese, and onion. Stir until well mixed.

Step 3: In a medium mixing bowl, add in the milk, cream of chicken, sour cream, salt, and pepper. Stir until well combined.

Step 4: Transfer the hash brown mixture into the slow cooker and stir until well combined.

Step 5: Sprinkle the remaining cheese on top.

Step 6: Turn the setting to high and cook for 6 hours or 3 to 4 hours on a low setting.

Step 7: Once the potatoes and onions are fork-tender, they are good to go.

Step 8: Serve and enjoy!

Notes:

1. You can saute’ the sausage and onion first before adding them into the slow cooker.

2. Cooking time may vary depending on the status of the potatoes. If they are frozen, add more time.

Nutrition Facts:

Serving: 1g | Calories: 592kcal | Carbohydrates: 35g | Protein: 28g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 1275mg | Potassium: 777mg | Fiber: 3g | Sugar: 3g | Vitamin A: 538IU | Vitamin C: 14mg | Calcium: 415mg | Iron: 3mg

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PREP TIME: 10 mins | COOK TIME: 5 mins | TOTAL TIME: 15 mins | Yield: 4 Servings
These steak bites are so good! I usually serve them with steamed rice or bread. Oh, man, give this one a try and be amazed by how a simple recipe could make such an amazing meal! The sauce alone is more than enough for me. Enjoy!

Ingredients:

1 tablespoon olive oil
1 1/4 pound steak cut into 1” cubes (sirloin, tenderloin, rib eye, or strip steak)
3 tablespoon butter
4 cloves garlic minced
Salt and pepper to taste
1 tablespoon fresh parsley minced

MUSTARD DIPPING SAUCE:

½ cup sour cream
¼ cup Maille Old Style Mustard
1-2 teaspoon hot sauce
1 clove garlic finely grated
Salt and pepper to taste

Directions:

Step 1: In a small mixing bowl, add in the sour cream, mustard, hot sauce, garlic, salt, and pepper. Stir until well mixed.

Step 2: Place it inside the fridge to chill.

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

Step 4: Add in oil and allow it to become hot.

Step 5: Add in the steak and cook for 3 to 4 minutes or until golden brown. Sprinkle salt and pepper to taste. Make sure to cook the steaks in batches if you are using a small skillet.

Step 6: Reduce the heat and in garlic and butter.

Step 7: Cook for 1 or 2 minutes while stirring until the steaks are covered with the butter garlic sauce.

Step 8: Remove from the heat and sprinkle fresh parsley on top.

Step 9: Spoon the steak bites on a clean plate and top it with the creamy mustard sauce.

Step 10: Serve and enjoy!

NUTRITION FACTS:

Calories: 473kcal | Carbohydrates: 3g | Protein: 30g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 376mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg

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If you are looking for a new recipe to serve for dinner, give this recipe a try! It will surely make your night extra special. My only tip is to be very generous with the cheese. Thank me later. Enjoy!

Ingredients:

¾ pound rigatoni pasta
32 oz marinara sauce
3 cups mozzarella cheese, shredded & separated
1/3 cup Parmesan cheese, finely grated
2 small boneless skinless chicken breasts
¾ cup flour
2 teaspoon seasoned salt
1/4 teaspoon pepper
2 eggs
1 ½ cups Italian breadcrumbs
¾ cup of vegetable oil
2 tablespoons butter
Fresh Parsley, to garnish

Directions:

Step 1: Refer to the instructions provided on the package of the pasta on how to cook it.

Step 2: Drain and put the pasta back into the pot.

Step 3: Add 1/3 of Parmesan cheese, 32 ounces sauce, and 1 cup of mozzarella cheese. Toss until well combined.

Step 4: Wash the chicken and pat them dry using paper towels.

Step 5: Slice the chicken into 1/2-inch thick strips.

Step 6: In a medium mixing bowl, add in 3/4 cup of flour, 1/4 teaspoon of pepper, and 2 tablespoons of seasoned salt. Stir until well combined.

Step 7: In another mixing bowl, add in the eggs. Whisk until creamy.

Step 8: In another mixing bowl, add in about 1 1/2 cups of breadcrumbs.

Step 9: Dip the chicken into the flour mixture, into the egg wash, and the breadcrumbs.

Step 10: Place a pan on the stove and turn the heat to medium-high.

Step 11: Add in butter and 1/4 oil, then allow it to become hot.

Step 12: Add in the coated chicken strips and cook for 4 minutes on both sides or until the colour turns golden brown. Make sure to cook them in batches.

Step 13: Place the cooked chicken strips on a paper towel-lined plate to remove any excess oil.

Step 14: Slice the strips into small pieces.

Step 15: Ready the oven and preheat to 190 degrees C or 375 degrees F.

Step 16: In a 9×13-inch casserole dish, arrange all the ingredients. Start with 1/2 of the sauce mixture, half of the strips, 1/3 cup of Parmesan cheese, and 1 cup of mozzarella cheese.

Step 17: Repeat this procedure until all the ingredients are arranged in layers.

Step 18: Place the dish inside the preheated oven and bake for 25 minutes.

Step 19: Turn the heat up to 425 degrees F and bake for 5 minutes for a crispier top.

Step 20: Remove from the oven and sprinkle fresh parsley on top.

Step 21: Serve and enjoy!

Notes:

Place any leftover in an airtight container and place it inside the fridge. This can last up to 3 days.

Nutrition Facts:

Calories: 740kcal, Carbohydrates: 80g, Protein: 42g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 122mg, Sodium: 2645mg, Potassium: 1025mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1388IU, Vitamin C: 13mg, Calcium: 502mg, Iron: 5mg

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Prep Time: 15 mins | Cook Time: 4 hrs 45 mins | Total Time: 5 hrs | Yield: 8 Servings

This recipe is very hassle-free. In about 5 hours, you will have the best dinner to serve for tonight. Enjoy!

Ingredients:

1 1/2 lbs chicken breasts cubed
10.5 oz can cream of chicken soup
10.5 oz can cream of celery soup
1 cup of water
14.5 oz can chicken broth
2 carrots sliced (about 2 cups after being sliced)
2-3 ribs celery sliced (about 2 cups after being sliced)
1 yellow onion diced
1/2 tsp thyme
1/2 tsp black pepper
1 cup frozen peas optional
16.3 oz Pillsbury Grand Biscuits 8 biscuit sized can
more thyme and pepper for the top of biscuits

Directions:

Step 1: Put the chicken, onions, carrots, black pepper, and thyme in a slow cooker.

Step 2: Add in the cream of chicken soup, chicken broth, water, and cream of celery soup. Stir until well combined.

Step 3: Turn the setting to low and cook for 4 hours.

Step 4: Add in the peas and stir until well mixed.

Step 5: Cut the biscuits into four and place them over the sauce.

Step 6: Sprinkle more pepper and thyme over the biscuits.

Step 7: Cover and cook on high setting for another 45 minutes. When the dumplings are no longer shiny, they are good to go.

Step 8: Serve and enjoy!

Notes:

1. Switch the slow cooker to warm after cooking the dumplings for 1 1/2 hours. This will help the slow cooker to get back to temperature.

2. Use 3 cups of sliced rotisserie chicken if you prefer.

3. You can use small cuts of crescent dough instead of canned biscuits. You can also use small cuts of flour tortillas cooked over high heat for about 20 minutes.

4. Make sure to place any leftover in the plastic Tupperware or Ziploc bags and place inside the freezer. This can last up to 3 months.

5. Place the frozen chicken and dumplings in the fridge to thaw for 24 hours when serving.

Nutrition Facts:

Calories: 399kcal | Carbohydrates: 39g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1308mg | Potassium: 654mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2889IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg

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