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Baked Southwest Chicken
2
Balsamic Chicken and Vegetables
3
Black Bean Soup
4
Cheesy Gnocchi and Sausage Skillet
5
Cheesy Mexican Lentils, Black Beans and Rice
6
Chicken and Black Bean Stew
7
Chicken Chow Mein
8
Chicken Mozzarella Pasta
9
Chicken Tortilla Soup
10
Chicken with Honeydew Salsa
11
Classic Baked Ziti
12
Classic Lasagna
13
Crack Pork Chops
14
Creamy Chicken and Corn Chowder
15
Creamy Chicken Enchilada Soup
16
Creamy Parmesan Garlic Broccoli Chicken
17
Easiest Crock Pot Salsa Verde Chicken
18
Easy Chicken and Cheese Enchiladas
19
Easy Fried Rice
20
Fettucine Lo Mein
21
Garlic Butter Steak and Potatoes Skillet
22
Greek Beef Meatballs
23
Healthy Baked Chicken Parmesan
24
Instant Pot Beef Stew
25
Instant Pot Chicken Burrito Bowl
26
Italian Sausage, Spinach and Ricotta Stuffed Shells
27
Lemon and Pea Alfredo
28
Lemon Garlic Orzo with Veggies
29
Lemon Herb Couscous Salad
30
Mexican Shells
31
One-Pan Pesto Chicken and Veggies
32
Paprika Parmesan Chicken
33
Potato Soup
34
Quinoa and Black Bean Salad
35
Sausage, Pepper, Onion and Potato Hash
36
Shepard's Pie Soup
37
Six Pepper Pasta
38
Skillet Chicken with Creamy Cilantro Lime Sauce
39
Skillet Chicken with Lemon Garlic Cream Sauce
40
Smothered Chicken Queso Casserole
41
Taco Peppers
42
Teriyaki Chicken and Broccoli
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- 2 lbs boneless skinless chicken breast
- 1 cup canned black beans rinsed and drained
- 1 cup corn see note
- 1 can diced green chiles
- 1/2 red bell pepper diced
- 1/4 cup chopped cilantro
- 1 cup colby jack cheese shredded
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
1. Mix the garlic powder, cumin, salt and pepper and set aside.
2. Combine the corn, black beans, green chiles, red bell pepper, and chopped cilantro and mix well.
3. In a large casserole dish, lay the chicken breast flat in the baking dish. Sprinkle with seasonings, then spread the corn mixture evenly over it. Add cheese to top it off.
4. Bake uncovered at 375˚F for 40-50 minutes or until the chicken has an internal temperature of 160˚F. If the cheese starts to get too brown for your liking, lo
https://www.thepinningmama.com/baked-southwest-chicken/#cookbook-recipe-16094
- 1/4 cup bottled Italian salad dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/8 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 1 pound chicken breast tenderloins
- 10 ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
- alternatively, green beans or sugar snap peas work just as well
- 1 small tomato; seeded and chopped
1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
3. Add asparagus to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to
Mediterranean
Stovetop
5/11/2020
http://www.bhg.com/recipe/chicken/balsamic-chicken-and-vegetables/#page=0
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 (14.5 ounce) can garlic fire roasted diced tomatoes
- 4 (15 ounce cans) black beans (2 undrained and 2 drained and rinsed)
- 2 (14.5 ounce) cans low-sodium vegetable broth
- 1 (4 ounce can) diced green chilies
- 1 cup frozen corn thawed
- 1½ teaspoons cumin
- ½-1 teaspoon chili powder
- 1 tablespoon fresh squeezed lime juice
- fresh chopped cilantro for serving if desired
1. Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
1. Heat oil in a large dutch oven or pot.
1. Stir in onion and sauté for 3-4 minutes.
1. Add in garlic and cook for an additional minute.
1. Stir in the tomatoes, all of the black beans, chicken broth, green chilies, corn, cumin and chili powder.
1. Bring to a simmer and cook for 10-15 minutes.
1. If the soup is too thick add more chicken broth. If you would like it thicker puree some of the
Stew/Soup
Stovetop
8/18/2021
https://therecipecritic.com/20-minute-black-bean-soup/
20
10
30
- 16 ounces fresh gnocchi
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 12 ounces Italian sausage
- 1 (14.5 oz.) can diced tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup heavy cream
- 1 cup grated Mozzarella cheese
- 1-2 tablespoons fresh parsley for garnish
1. Heat olive oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring frequently, for about 7-8 minutes, or until lightly browned. Remove from pan.
2. Add the sausage to the skillet, and cook until no longer pink.
3. Add the diced tomatoes, garlic, basil, oregano, salt and pepper to the pan. Bring to a simmer. Return the gnocchi to the pan.
4. Stir in cream, and cook a few minutes more, until everything is heated through.
5. Top with Mozzarella cheese. Turn down the heat to
Italian
Stovetop
5/18/2020
https://letsdishrecipes.com/2015/05/cheesy-gnocchi-and-sausage-skillet.html
15
5
20
- 1 small yellow onion, diced
- 1 clove of garlic minced
- 1/2 cup uncooked long grain brown rice
- 1 cup uncooked French green lentils, rinsed
- ~4 1/2 cups low sodium vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chipotle powder (optional)
- Kosher salt and fresh ground black pepper to taste
- 15 ounce can black beans, rinsed and drained
- 1/2 cup fire roasted tomatoes, drained
- 4 ounce can diced green chiles
- 1 small zucchini, shredded
- 14 oz (
1. Heat a large pot or saucepan over medium high heat.
2. When the pot is heated spray with cooking oil and add in the onion and garlic.
3. Sauté for a couple minutes then add in the brown rice and lentils.
4. Add in the vegetable stock, stir and bring to a boil. Pull corn out of the freezer to defrost.
5. Once boiling, cover and reduce the heat to low.
Simmer for 30-40 minutes, or until lentils and rice are tender. If there is any excess liquid drain it.
6. Season the rice and lentils with salt
Mexican
Vegetarian
Stovetop
7/7/2020
https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/
50
10
60
- 1 tablespoon vegetable oil
- 8 ounces smoked sausage, such as andouille or kielbasa, sliced into 1/4 inch disks
- 1 medium onion, diced (about 1 cup)
- 2 teaspoons ground cumin
- 2 (4-ounce) cans diced green chilies (preferably Hatch)
- 8 ounces dried black beans
- 12 stems cilantro, leaves roughly chopped, stems tied together with a piece of kitchen twine
- 4 chicken legs, divided into thighs and drumsticks (about 2 pounds)
- 1 quart homemade or store-bought low-sodium chicken stock
- Kosher
1. Heat oil in a pressure cooker over medium-high heat until shimmering. Add sausage and cook until starting to crisp around edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes longer. Add cumin and cook until fragrant, about 30 seconds. Add chilies, dried black beans, cilantro stems, chicken, and broth. Season gently with salt and pepper and stir to combine.
2. Seal pressure cooker and bring to high pressure. Cook for 40 minutes. Cool pressure cooker under a
Stew/Soup
Pressure Cooker
4/22/2020
http://www.seriouseats.com/recipes/2015/01/quick-and-easy-pressure-cooker-chicken-black-bean-stew-recipe.html
45
15
60
- 1 tablespoon vegetable oil
- 3/4 pound boneless skinless chicken breasts cut into 1 inch pieces
- 6 ounces dry chow mein noodles
- 1/2 cup thinly sliced yellow onion
- 1/2 cup shredded or julienned carrots
- 1/4 cup thinly sliced celery
- 1 teaspoon minced garlic
- 1 cup shredded cabbage
- 1/4 cup soy sauce
- 2 teaspoons honey
- 1 tablespoon sesame oil
- 1/4 cup sliced green onion tops (only the dark green part)
- salt and pepper to taste
1. Bring a pot of water to a boil; add the chow mein noodles and cook according to package instructions.
2. Preheat the oil in a large pan over medium high heat.
3. Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown.
4. Add the onions, carrots and celery to the pan and cook for 3-4 minutes or until just softened.
5. Add the garlic and cook for 30 seconds.
6. Add the noodles to the pan, along with the cabbage. Toss to combine.
7. In a
Asian
Stovetop
12/7/2020
https://www.dinneratthezoo.com/chicken-chow-mein/
15
10
25
- 1 pound penne or rigatoni
- 2 tablespoons olive oil, plus more for drizzling
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 large onion, finely diced
- (1) 25-ounce jar good-quality marinara sauce
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- 2 tablespoons minced fresh parsley
- 8 ounces fresh mozzarella, cut into medium cubes
- 1/4 cup Parmesan shavings, plus grated Parmesan, for serving
- 1
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow it to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
3. In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally,
Italian
Stovetop
5/4/2020
12
4
16
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2⁄3 cup fresh cilantro, chopped
- 3 minced garlic cloves
- 1 (14 1/2 ounce) can diced tomatoes
- 4 cups chicken broth
- 3⁄4 tablespoon cumin
- 1⁄2 tablespoon chili powder
- 1⁄4 teaspoon cayenne pepper
- 1-2 bay leaf
- 2 carrots, thinly sliced
- 2 skinless chicken breasts, halved and thinly sliced
- 3⁄4 teaspoon salt
- pepper
- 1⁄2 cup shredded monterey jack cheese
- 1-2 avocado, diced
- 16 ounces tortilla chips
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup crushed tortilla chips.
Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
*This is a great recipe for leftover chicken or
Mexican
Stovetop
http://www.food.com/recipe/nearly-famous-chicken-tortilla-soup-447472
15
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30
- 1 1/3 cups finely diced peeled seeded honeydew or other melon
- 1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
- 1/4 cup finely diced red onion
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons finely grated lime peel
- 1 teaspoon finely chopped seeded serrano chile
- 4 boneless chicken breast halves with skin
1. Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
2. Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
3. Slice chicken breasts and a
Paleo
Grilled
Stovetop
5/6/2020
- 1 lb. Italian sausage (optional)
- 1 yellow onion
- 3 oz. tomato paste
- 1 28 oz. can crushed tomatoes
- 1 Tbsp Italian seasoning blend
- 1/2 cup water
- 1 lb. ziti
- 1/2 Tbsp salt (for pasta water)
- 15 oz. ricotta
- 1 cup Italian cheese blend*
- freshly cracked black pepper
- 2 cups shredded mozzarella
- 1 handful chopped parsley (optional, for garnish)
*In place of Italian cheese blend you can use a mix of mozzarella and Parmesan.
1. Brown the sausage in a large skillet or pot over medium heat, until it's brown and crispy on the edges (pork sausage contains a lot of fat, so I didn't add any extra to the skillet).
2. While the sausage is browning, finely dice the onion. Add the onion to the skillet once the sausage has browned, and continue to sauté over medium heat until the onion is soft and translucent.
3. Add the tomato paste, crushed tomatoes, Italian seasoning, and 1/2 cup water to the skillet with the sausage and st
1/15/2020
https://www.budgetbytes.com/classic-baked-ziti/
55
10
65
- 1.5 pounds ground beef
- Salt and pepper to taste
- 1 medium onion diced
- 1 24-oz jar spaghetti sauce
- 1/4 teaspoon crushed red pepper
- 2 cups cottage cheese or ricotta cheese
- 3/4 cup grated parmesan cheese divided
- 1 egg beaten
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 9-12 lasagna noodles
- 16-oz mozzarella cheese
- 2 teaspoons olive oil
### Make meat sauce
Brown ground beef with onion and salt and pepper in a large skillet until meat is cooked through; drain fat from meat. Add spaghetti sauce and crushed red pepper then stir to combine. Reduce heat to low, cover and simmer meat sauce for 30 minutes.
### Make cheese mixture
Combine cottage or ricotta cheese, 1/2 cup parmesan cheese, egg, parsley, oregano, garlic and salt; stir to combine then set aside.
### Prepare mozzarella
Divide cheese in half. Shred one half and slice the
American Restaurant
Italian
Oven
10/22/2019
https://www.southyourmouth.com/2014/02/classic-lasagna.html
60
40
100
- 1 tbsp. olive oil
- 1 lb. boneless pork chops (about 1/2" thick)
- kosher salt
- Freshly ground black pepper
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- Juice of 2 limes
- 1 tsp. garlic powder
1. In a large skillet over medium heat, heat olive oil. Season both sides of pork chops with salt and pepper. Add pork chops to the skillet in a single layer and cook until golden on both sides, 2 to 3 minutes per side.
2. Meanwhile, make crack sauce: In a medium bowl, whisk together barbecue sauce, brown sugar, lime juice, and garlic powder.
3. When the pork chops are golden, add the crack sauce to the pan and bring sauce to a boil. Reduce heat to medium, cover the skillet with a tight-fitting
Meat 'n Pertaters
Stovetop
7/6/2020
http://www.delish.com/cooking/recipe-ideas/recipes/a51925/crack-pork-chops-recipe/
10
5
12
- 1 lb boneless skinless chicken breast, cooked and shredded (3 cups)
- 8 slices bacon, cooked and crumbled*
- 1/4 cup butter, diced into 1 Tbsp pieces
- 1 large red bell pepper, diced (1 1/2 cups)
- 1 medium yellow onion, diced (1 1/4 cups)
- 1 - 2 jalapenos, seeded for less heat if desired, finely chopped
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)
- 2 bay leaves
1. In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
2. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes a
Stew/Soup
Stovetop
4/12/2018
https://www.cookingclassy.com/creamy-chicken-corn-chowder/
30
15
45
### For the Soup
- 2-3 large chicken breasts raw and thawed
- 1 10 oz can red enchilada sauce
- 1 14 oz can black beans rinsed and drained
- 1 14 oz can corn drained
- 1 4 oz can diced green chiles
- 1 14 oz can diced tomatoes with juices
- 2 cups chicken broth or stock or about 1 14oz can
- 1 Tbsp minced garlic
- 1 tsp salt
- 1 Tbsp taco seasoning
- 1 8 oz block cream cheese
- 1/2 cup shredded mozzarella cheese
### Toppings
- shredded mozzarella or cheddar cheese
- cilantro
- tortilla strips o
1. Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
2. Allow to cook for about 30 minutes, or until chicken is cooked through.
3. Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
4. Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
5. Stir well until the cream cheese has melted completely into the soup.
6. Serve topped with sour cream, shredded
Mexican
Stew/Soup
Stovetop
6/16/2020
https://lmld.org/creamy-chicken-enchilada-soup/
45
10
50
fg- 4 boneless skinless chicken breasts thinly sliced
- 2 Tablespoons Olive oil
- Salt and Pepper
- 8 ounces sliced mushrooms
- ¼ cup butter
- 2 garlic cloves minced
- 1 tablespoon flour
- ½ cup chicken broth
- 1 cup heavy cream or half and half
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 cup spinach chopped
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and s
American Restaurant
Stovetop
7/11/2017
https://therecipecritic.com/2016/06/creamy-parmesan-garlic-mushroom-chicken/
20
5
25
- 1 1/2 lbs raw skinless chicken tenders
- 1/4 tsp garlic powder
- 1/8 tsp oregano
- 1/8 tsp ground cumin
- salt, to taste
- 16 oz roasted salsa verde
Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
Mexican
Crock Pot
6/6/2019
http://www.skinnytaste.com/easiest-crock-pot-salsa-verde-chicken
- 1 can (10 1/2 ounces) Campbell’s Condensed Cream of Chicken Soup
- 1/2 cup sour cream
- 1 cup Pace Picante Sauce
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1/2 cup Monterey Jack cheese
- 6 each (6-inch) flour tortillas, warmed
- 1 small tomato, chopped (about 1/2 cup)
- 1 green onion, sliced (about 2 tablespoons)
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Mexican
Oven
4/23/2020
- 3 cups cooked rice
- 2 Tbls sesame oil
- 1 small white onion chopped
- 1 cup frozen peas and carrots thawed
- 2-3 Tablespoons soy sauce (more or less to taste)
- 2 eggs lightly beaten
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired
Asian
Stovetop
5/7/2019
https://therecipecritic.com/easy-fried-rice/
20
15
35
- box of fettucine, cooked to box directions
- 1/2 c. soy sauce
- 2 tbsp. rice wine vinegar
- 1 tbsp. honey
- 2 tsp. sesame oil
- 1/2 tsp. chopped garlic
- 1/2 tsp. chopped ginger
- 1 tbsp. olive oil
- 2 c. broccoli, cut into small florets
- 1 small bag carrot sticks
- 1 red bell pepper, cut into thin strips
- 1 green onion, thinly sliced
- 1 tbsp. sesame seeds (optional)
1. In a medium bowl, combine soy sauce with rice wine vinegar, honey, sesame oil, garlic and ginger. Whisk to combine.
2. In a large wok over medium heat, heat olive oil. Add carrots and cook for a minute. Add broccoli then peppers to the skillet and cook until they become tender (or to your taste), about 6 minutes. Remove veggies from the skillet and add prepared sauce, bringing to a simmer. When the sauce has thickened slightly add back in the vegetables and prepared pasta and toss to combine.
https://www.delish.com/cooking/recipe-ideas/recipes/a56052/spaghetti-lo-mein-recipe/
- 1 1/2 lb (650g) flank steak sliced against the grain
- 1 1/2 lb (650g) baby yellow potatoes quartered
- 1 tablespoon olive oil
- 3 tablespoons 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 chili pepper flakes
- 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce
- Fresh cracked pepper
To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed po
Meat 'n Pertaters
Stovetop
9/11/2019
https://www.eatwell101.com/garlic-butter-steak-and-potatoes-recipe?epik=0ENZlE_IW3411
15
10
25
- 1 pound 93 percent lean ground beef
- 3 teaspoons minced garlic
- 4 tablespoons finely ground old fashioned oats (food processor)
- 2 tablespoons finely chopped fresh oregano
- 3 tablespoons finely chopped fresh baby dill
- salt to taste
- black pepper to taste
- 1/2 medium red onion finely chopped
- 1/4 cup finely grated zucchini
- 2 teaspoons extra virgin olive oil
- tzatziki sauce for serving
- chopped cucumbers and tomatoes for serving
Preheat oven to 425 degrees. Drizzle a large oven-safe skillet or baking dish with olive oil.
In a large bowl combine all ingredients (except for olive oil, tzatziki sauce, cucumbers and tomatoes) and mix well. Shape into 1 1/2 inch balls and place in prepared skillet or baking dish.
Bake for 20 minutes or until browned and cooked through the center. Serve meatballs gyro-style wrapped in a pita with tomatoes, lettuce, and tzatziki sauce, or serve meatballs alone for a grab-n-go meal.
Greek
Stovetop
6/13/2020
https://www.lecremedelacrumb.com/greek-meatballs/
20
10
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- ½ cup unseasoned wholegrain breadcrumbs
- 2 tablespoons grated parmesan (or romano) cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon olive oil
- 2lbs chicken cutlets
- ¾ cup sauce
- ¾ cup mozzarella cheese
Preheat oven to 375 degrees.
In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
Coat a sheet pan with the olive oil.
Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.
Remove the pan from the oven and spread 2 tablespoons of sauce and 2 tablespoons of shredded mozzarella cheese on
Italian
Oven
4/28/2020
45
10
55
- 1 1/2 - 2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks
- 1-2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/3 cup flour (use gluten free flour or arrowroot starch if needed)
- cooking oil
- 1 medium onion, cut into large chunks
- 3-4 cloves garlic, minced
- 6 tablespoons tomato paste
- 2 tablespoons balsamic vinegar or red wine
- 4 medium Russet potatoes, peeled and chopped into 1 inch chunks
- 1 large sweet pota
In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning. Add meat and shake until well coated.
Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until
Meat 'n Pertaters
Pressure Cooker
10/31/2019
https://lifemadesweeter.com/instant-pot-pressure-cooker-homemade-beef-stew/
35
15
50
- 1 pound boneless skinless chicken breasts diced into bite sized pieces
- 3 tablespoons of olive oil
- 1/4 cup of diced yellow onion
- 1 cup of uncooked extra-long grain rice
- 1 14.5 oz can of fire roasted diced tomatoes drained
- 1 15 oz can of black beans drained and rinsed
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 2 1/4 cups of low-sodium chicken broth
- 2 cups of reduced fat colby jack monterey
Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Once oil is hot, add chicken to pot in two batches to encourage browning.
Once chicken is browned, add onions and cook until they start to soften.
Add additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
S
Mexican
Pressure Cooker
3/24/2021
https://www.number-2-pencil.com/instant-pot-chicken-burrito-bowl-6/
7
10
25
- 12 ounce jumbo pasta shells
- 1 Tbsp olive oil
- 1 medium onion finely chopped
- 1 pound sweet Italian sausage casings removed
- 2 cloves garlic minced
- 1 large egg
- 16 ounces ricotta cheese
- 10 ounces chopped frozen spinach thawed squeezed dry roughly chopped
- 1 cup grated Parmesan cheese
- 1 Tbsp dried parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 (15 ounce) cans Hunt’s Diced Tomatoes
- 1 (15 ounce can Hunt’s Tomato Sauce
- 1 Tbsp Italian seasoning
- 1 cup shredded mozzarella cheese
Bring a large pot of salted water to a boil. Cook pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, a few minutes. Add sausage to the pan, breaking up the sausage into smaller bits. Cook sausage about 5 minutes, until cooked through, and no pink remains. Add the garlic and cook until fragrant, about 1 minute. Remove pan from heat.
In a bowl, combine
Italian
Oven
9/8/2021
https://www.aboutamom.com/italian-sausage-spinach-ricotta-stuffed-shells-recipe/
35
20
55
- 1 pound fusilli col buco, such as Rustichella d’Abruzzo or Setaro
- 3 tablespoons butter
- 1 clove garlic, minced
- 2 1/2 cups freshly grated parmesan cheese, plus more for garnish
- 1 cup mascarpone cheese, at room temperature
- 2 teaspoon lemon zest, from 2 lemons
- 3/4 teaspoon kosher salt,
- 1 1/2 cups frozen peas, thawed
- 1 tablespoon lemon juice
- 1 teaspoon pink peppercorns, ground
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, about 10 or 11 minutes. Save and set aside the pasta water.
Meanwhile heat a large straight sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted add the garlic and cook, stirring often until soft and fragrant. Add 1/2 cup of the pasta water and reduce the heat to low.
When the pasta is ready remove it from the water and add it directly to the pan wit
Italian
Stovetop
12/19/2018
https://www.giadzy.com/posts/recipes/438842/lemon-and-pea-alfredo
20
5
25
### For the Orzo and Veggies
- 1 1/2 cup Crimini Mushrooms destemmed and sliced
- 1 red, 1 yellow, and 1 orange bell pepper, deseeded and diced
- 1 zucchini
- 12 oz cherry tomatoes cut in 1/2
- 2 tsp garlic minced
- 1/2 cup shallot chopped
- 3 Tbs extra virgin olive oil divided
- 1/2 tsp black pepper, ground
- 1 cup orzo
- 1 1/2 cup vegetable broth
- 1/2 cup garlic and herb feta crumbled
### For the Dressing
- 2 Tbs extra virgin olive oil
- 1 Tbs lemon juiced about 2
- 1/2 tsp sea salt
- 1/4 ts
Cook the Veggies on the stovetop.
### Cook the Orzo
In a large saute pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo throughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set
Italian
Stovetop
8/8/2019
https://vanillaandbean.com/lemon-garlic-orzo-with-roasted-vegetables/
20
30
40
- 1 1/2 cups dried Israeli (pearl) couscous
- salt and fresh ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dijon mustard
-1/2 teaspoon honey
- 1 teaspoon finely grated lemon zest
- 2 to 4 tablespoons fresh squeezed lemon juice to taste
- 1 medium English cucumber diced
- 1 large tomato diced
- 1/2 cup coarsely chopped fresh herbs, use any combination of fresh parsley, cilantro, basil, dill, or mint
- 1/4 cup chopped walnuts toasted
- 1/4 cup golden raisins
Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
Vegetarian
Stovetop
9/21/2020
https://www.inspiredtaste.net/12689/lemon-and-herb-couscous-salad-recipe/
10
10
20
- 1 pound ground beef (or ground turkey)
- 1 package low-sodium taco seasoning
- 4 ounces cream cheese
- 16 jumbo pasta shells
- 1 1/2 cups salsa
- 1 cup taco sauce
- 1 cup cheddar cheese
- 1 cup Monterrey jack cheese
- 3 green onions
- Sour cream
Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tab
Mexican
Oven
Stovetop
2/4/2020
- 2 tablespoons olive oil
- 1 pound chicken thighs boneless and skinless, sliced into strips
- 1/3 cup roasted red pepper bruschetta, drained of oil, chopped
- 1 pound asparagus ends trimmed, cut in half, if large (alternatively green beans)
- 1/4 cup basil pesto
- 1 cup cherry tomatoes yellow and red, halved
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of the red peppers - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of peppers, and cook on medium heat for 5-10 minutes until the aspa
Paleo
Stovetop
3/7/2018
https://juliasalbum.com/one-pan-pesto-chicken-and-veggies/
20
10
30
- 4 skinless boneless chicken breasts trimmed
- 1/2 cup parmesan cheese grated
- 2 tsp paprika
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 eggs beaten
- 1/4 cup butter melted
1. Preheat oven to 400°F.
2. Set up 2 medium sized bowls.
3. Beat 2 eggs in first bowl.
4. Mix flour, parmesan, paprika, garlic powder, salt, and pepper in a second bowl.
5. Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture, turning to evenly coat both sides of each breast with each ingredient.
6. Place on prepared baking sheet, in a single layer.
7. Pour the melted butter evenly over the chicken.
8. Bake for about 40-45 minutes in the preheated oven, until the ch
American Restaurant
Oven
8/30/2021
http://www.getinmybelly.com/paprika-parmesan-chicken/
45
15
45
- 5 slices bacon, diced
- 3 tablespoons bacon grease (reserved) or butter
- 1 cup diced white or yellow onion
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 cups milk, warmed
- 1.5 pounds [Yukon gold] potatoes, peeled (if desired) and diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon Kosher salt, or more to taste
- 1/2 teaspoon freshly-cracked black pepper
- optional toppings:
- thinly-sliced green onions or chives
- extra shredded ch
Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
Add onion and saute for 5 minutes, stirring occasional
Stew/Soup
Stovetop
9/12/2019
https://www.gimmesomeoven.com/potato-soup-recipe/
20
10
30
- 1/3 [2.7 oz] cup fresh lime juice
- 1 Tbsp ground cumin
- 1 Tbsp sea salt
- 1/3 [2.7 oz] cup olive oil
- (2) 15oz cans black beans, drained, rinsed
- 4 1/2 tsp red wine vinegar
- 4 cups water
- 2 cups [16 oz] dry quinoa, rinsed
-1 each medium red|orange|yellow bell pepper, finely chopped
- 1 (10 oz) bag frozen corn, thawed
- 1 bunch cilantro, finely chopped
See Fixate book.
Paleo
Stovetop
- 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
- 1 green bell pepper, diced
- 1 yellow, red or orange bell pepper, diced
- 1 onion, diced
- 3 small or 2 large potatoes, peeled and diced
- olive oil
- salt and pepper
1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and
Soul Food
Stovetop
10/25/2021
http://www.thetwobiteclub.com/2014/05/kielbasa-pepper-onion-and-potato-hash.html
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 lb. Ground Beef, 85% lean
- 1 large yellow onion
- 3 cloves garlic, minced
- 3 Tablespoons salted butter, separated
- ¼ cup flour
- 3 cups Chicken broth
- 2 cups half and half
- 3/4 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon mustard powder (optional)
- 1/4 teaspoon ground sage
- 2 ½ cups shredded cheddar cheese
- 1 bag frozen peas and carrots
- Salt/Pepper, to taste
1. Measure out the sour cream and half and half. Let them all sit out at room temperature. Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
2. While the meat cooks, peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with 1 Tablespoon of butter and sou
Soul Food
Stew/Soup
Stovetop
12/15/2021
https://thecozycook.com/shepherds-pie-soup/
45
15
60
- Kosher salt
- 1 pound fettuccine
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- 1 jalapeno pepper, seeded and thinly sliced
- Freshly ground black pepper
- 1/2 cup clear tequila
- 2 cups vegetable broth
- 1 cup h
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
Return the skillet to the h
Italian
Stovetop
1/15/2020
https://www.foodnetwork.com/recipes/ree-drummond/six-pepper-pasta-8025420?_branch_match_id=730599491361247479
30
10
30
- 4 skinless boneless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 cup (reduced sodium) chicken broth
- 1 to 1 1/2 Tablespoon fresh lime juice
- 1/4 cup finely chopped onion
- 1 Tablespoon chopped cilantro
- 1/2 teaspoon red pepper flakes
- 3 Tablespoons heavy cream
- 2 Tablespoons unsalted butter
- optional:
- lime wedges
- more cilantro for garnish
- sautéed green beans for serving
If the chicken breasts are uneven in thickness, pound or slice them down so they're all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt and pepper.
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. Set chicken on a plate and cover.
Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook
American Restaurant
Stovetop
6/20/2020
https://sallysbakingaddiction.com/2015/07/08/skillet-chicken-with-creamy-cilantro-lime-sauce/
10
30
40
- 4 boneless skinless chicken breasts (or thighs)
- salt and pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes (or more to taste)
- 1 tablespoon olive oil
- ⅓ cup finely diced shallots (or red onions)
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley or basil
Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
Position a rack in the lower third of the oven and preheat the oven to 375ºF.
Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if th
Italian
Stovetop
9/1/2021
http://littlespicejar.com/one-skillet-chicken-with-lemon-garlic-cream-sauce/
20
10
30
- 1 tablespoon oil
- 3 large boneless skinless chicken breasts; cut in half lengthwise
- 1 package (1 oz) Old El Paso taco seasoning mix
- 1 jar (15 oz) salsa con queso
- 3/4 cups half-and-half
- 1 can (4.5 oz) Old El Paso chopped green chiles,
- 1 medium red or orange bell pepper, seeded; chopped
- 2 1/2 cups cooked white rice
- 1 cup shredded Mexican cheese blend (4 oz)
- Chopped tomatoes and chopped fresh cilantro, if desired
Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell
Mexican
Oven
https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/currently-craving-smothered-chicken-queso-casserole
- 6-8 medium/large bell peppers - slice a flat base so they will stand up when cooking
- 1 lb ground beef
- 1 medium yellow onion - diced
- 14.5 oz (1 can) black beans - drained
- 1 cup cooked brown rice
- 1 cup frozen corn
- 1 jar medium chunky salsa
- 1 packet (about 2 Tbsp.) of taco seasoning mix (below for homemade, makes more than needed)
- 1 1/2 - 2 cups grated cheddar/mexican blend cheese
- optional to finish:
- guacamole
- sour cream
### Homemade Taco Seasoning
- 1 Tbsp. chili powde
Cut off the top and remove the seeds from each pepper. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
While the Peppers are roasting - heat oil in a large skillet over medium/high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides. Add diced onion - continuing to cook until softened. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Add in 1 cup of cheese and stir until incorporated
Mexican
Oven
10/24/2019
- 4 cups fresh broccoli
- 1 large boneless skinless chicken breast diced into 1-inch cube
- 1 tablespoon vegetable oil
### the sauce
- 2 cloves garlic minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoon rice vinegar
- 1/4 cup dark brown sugar
- 2 tablespoon cornstarch
In a small bowl, whisk together all the ingredients for the sauce and set aside.
Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce a
Asian
Stovetop
1/25/2020
https://www.tablefortwoblog.com/easy-20-minute-teriyaki-chicken-and-broccoli/
15
5
20
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