247tasty

Prep Time: 7 mins | Cook Time: 18 mins | Total Time: 25 mins | Yield: 6 to 8 Servings

This Honey Mustard Salmon In Foil is very easy to prepare and cook! It only requires simple ingredients. In less than 30 minutes, you can have the most satisfying dish to serve for lunch or dinner! With almost 8 servings, I’m sure everyone in the family is going to love it. Enjoy!

Ingredients:

HONEY MUSTARD SALMON IN FOIL:

2 lbs. side of salmon, boneless and skinless
1 tbsp finely chopped fresh parsley leaves
1 batch of honey mustard sauce

HONEY MUSTARD SAUCE INGREDIENTS:

2 tbsp fresh lemon juice
1/8 tsp black pepper
1/4 tsp smoked paprika
4 cloves garlic, peeled and minced
1/4 tsp Kosher salt
1/4 c honey
1/3 c whole grain mustard

Directions:

For the Honey Mustard Salmon in Foil:

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

In a mixing bowl, add all the ingredients for the honey mustard sauce. Stir everything until well incorporated.

Line the inside of a large baking sheet with aluminum foil, then apply cooking spray to it. Lay the salmon in the center of it.

Add the mustard sauce over the salmon and spread it evenly. Fold and seal.

Oven Method:

Place the foil with salmon in the preheated oven and bake for about 15 minutes or until done.

Open the foil and broil for 3 more minutes. Remove from the oven.

Grill Method:

Place the foil with salmon onto the preheated grill and cook for about 15 minutes or until done.

Open the foil and cook for 3 more minutes or until done.

Remove from the grill and sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

For the Honey Mustard Sauce:

In a mixing bowl, add all the ingredients for the honey mustard sauce. Stir everything until well incorporated.

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Prep Time: 30 mins | Cook Time: 50 mins | Total Time: 1 hr 20 mins | Yield: 6 Servings

These Spicy Asian Pork Cabbage Rolls are just pure perfection! They are filled with delicious ingredients! Ready in just about 1 hour and 20 minutes. Try this recipe now!

Ingredients:

Sauce

3 tbsp hoisin sauce – preferably Lee Kum Kee brand
3 tbsp brown sugar
2 tbsp cornstarch
1 tbsp minced ginger
1 tbsp unseasoned rice vinegar
1 ½ c water
4 cloves garlic – minced
¼ c soy sauce
1 tbsp Sriracha hot sauce – or to taste
½ can (3 oz.) tomato paste

Cabbage and Filling

4 cloves garlic – minced
1 tbsp minced ginger
1 c cooked brown rice
Oil or non-stick cooking spray
1 large head of green cabbage
Salt
1 lb. ground pork
1 large Egg – beaten
1 container (12 oz.) broccoli slaw
2 tbsp black sesame seeds
¼ c soy sauce
A bunch of scallions – white and light green parts only, chopped, divided

Directions:

For the Sauce:

Place a saucepan on the stove, then add all the ingredients to the sauce. Stir until well blended. Turn the heat to medium and allow the mixture to boil.

Turn the heat down to medium-low, then simmer the mixture for about 3 minutes or until the texture becomes thick.

Remove from the heat.

Move about 1/4 cup of the sauce into a large mixing bowl.

For the Cabbage and Filling:

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

Apply cooking spray to the inside of a 9×13-inch baking dish.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the cabbage and a bit of salt, then cook for about 2 minutes. Move it to a plate and separate the leaves.

Put the broccoli into the boiling water and let it sit for a few minutes, then drain right away and rinse with cold water.

In a mixing bowl, add the brown rice, broccoli, soy sauce, ginger, garlic, egg, the reserved sauce, 2 tbsp of the scallions, and pork. Stir everything until well incorporated.

Remove the vein of each cabbage leaf, then fill it with the meat mixture and roll each. Arrange them in a single layer in the prepared baking dish.

Add the rest of the sauce on top of the cabbage rolls and make sure to coat them well. Cover the baking dish with foil.

Place the baking dish in the preheated oven and bake the cabbage rolls for about 45 minutes or until done.

Remove from the oven, then garnish them with sesame seeds and scallions.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Serving: 1 | Calories: 387 kcal | Carbohydrates: 35g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1366mg | Potassium: 720mg | Fiber: 7g | Sugar: 15g | Vitamin A: 301IU | Vitamin C: 81mg | Calcium: 152mg | Iron: 3mg

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Yield: Serves 6 to 8 Servings

This Easy Spicy Southern Chicken Spaghetti is packed with delicious flavors that you and your loved ones are going to enjoy! Chicken, noodles, bacon, cheese, and a lot more in one dish, what’s not to love? Enjoy!

Ingredients:

1 10-ounce can Rotel (tomatoes & chilies)
1-pound pasta – cooked
2 tablespoons butter
1 c milk
1 c Panko or other breadcrumbs
1 c grated cheese (I used a cheddar & mozzarella mix)
Salt and pepper
1 10-ounce can cream of chicken soup (or cream of mushroom or cream of celery)
1/2 teaspoon cumin
2 tablespoons sriracha or other hot sauce
12-16 ounces Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16 ounces Go less for a mac-n-cheese texture – more for an Alfredo kind of thing.)
1-pound chicken tenders
Parsley and/or crushed red pepper as garnish

Directions:

Refer to the directions provided on the package of the pasta noodles on how to cook them. Drain and set aside.

Place a pan on the stove and turn the heat to medium. Add a bit of oil and allow it to become hot.

Add the chicken tenders and cook for a few minutes until they turn golden brown. Slice them into small cuts.

Place a pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add the milk, soup, Velveeta, cumin, and hot sauce. Stir and cook for a few minutes.

Add the cooked pasta and chopped chicken, then toss everything until well combined. Season with a bit of salt and pepper.

Apply cooking spray to the inside of a casserole dish.

Prepare the oven and preheat it to 350 degrees F.

Transfer the contents of the skillet to the prepared casserole dish and spread it evenly. Top with breadcrumbs and grated cheese.

Place it in the preheated oven and bake for 30 minutes or until done.

Remove from the oven, and sprinkle freshly chopped parsley and crushed red pepper on top.

Serve and enjoy!

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Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 Servings

Chicken, rice, and cheese in one serving! This spectacular dish is total comfort food! You have to try it! In just about 45 minutes, it is ready for serving. Enjoy!

Ingredients:

1/2 c fresh grated Parmesan cheese
1/2 c dry white wine
1 stick butter (1/2 c)
2 tbsp olive oil
2 tbsp minced garlic
1/2 tsp garlic powder
1 1/2 tsp salt, divided
1 1/2 c uncooked white rice
1-pound chicken tenderloins
Salt and pepper
3 c chicken broth
1/4 tsp red pepper flakes

Directions:

Sprinkle salt, garlic powder, and pepper over the chicken tenderloins. Toss to coat.

Place a non-stick skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the chicken tenderloins, then cook for a few minutes until they turn brown. Move them to a clean plate.

In the empty skillet, add butter and allow it to melt. Add garlic and red pepper flakes, then sauté for about a minute or until aromatic. Season with a bit of salt.

Turn the heat to medium-high, then stir in the white wine and scrape the bottom to deglaze. Simmer for about 5 minutes.

Remove the skillet from the heat and reserve 2 tbsp of the sauce for later use.

Toss the rice into the skillet until coated with the sauce. Stir in the chicken broth and a bit of salt, then let it boil.

Turn the heat down to medium-low, then cover the skillet with the lid and simmer for 20 minutes. Scatter the Parmesan cheese on top, followed by the chicken tenders.

Drizzle the reserved sauce on top, then remove the skillet from the heat. Cover it with the lid and cook the rice for a few more minutes. Garnish with parsley.

Serve and enjoy!

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Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings

This Easy Low Carb Crustless Skillet Pizza is one to try! Enjoy the cheesy flavors in this dish! Ready in less than an hour, you will be glad to have tried this recipe!

Ingredients:

2 c sugar-free pizza sauce
3 c semi-hard cheese of choice (mozzarella, cheddar) divided
1 c bell pepper, chopped
1 tsp sea salt
6 large white mushrooms, sliced
1 tsp dried basil
½ c red onion, sliced
1 tsp dried oregano
1 c black olives, sliced
2 lbs. of lean ground meat (turkey and chicken are the best)
1 tsp black pepper

Directions:

For the Meat Crust:

Prepare the oven and preheat it to 425 degrees F.

Add salt, pepper, oregano, and ground meat into a mixing bowl. Stir everything until well incorporated.

Add the mixture into a 12-inch cast-iron skillet and spread it evenly.

Place the skillet in the preheated oven and bake the crust for about 25 minutes or until done.

For the Pizza Toppings:

Grate the cheese, then slice the black olives, mushrooms, bell peppers, and onions.

To Assemble the Pizza:

Add the pizza sauce over the meat crust and spread it evenly.

Scatter 2 cups of grated cheese over the sauce layer. Make sure to cover it well.

Scatter the pizza toppings over the cheese layer, followed by the rest of the cheese.

Put the pizza back into the oven and bake for 10 more minutes or until done.

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

Sprinkle red pepper flakes and more grated Parmesan cheese on top to garnish. Slice into even servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to days. Reheat for a few minutes before serving again.

I highly recommend using lean meat for this recipe.

Nutrition Facts:

Calories: 407 kcal | Carbohydrates: 11g | Protein: 51g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1600mg | Potassium: 903mg | Fiber: 3g | Sugar: 6g | Vitamin A: 923IU | Vitamin C: 27mg | Calcium: 436mg | Iron: 3mg

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Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 4 Servings

Who would have thought that cauliflower would taste this amazing with this Bang Bang Sauce? You are so in for a treat! These low-carb treats will surely make your day extra special. Try it now!

Ingredients:

cooking oil for frying
1 large Egg whisked
1/2 tablespoon parsley, finely chopped
1 tablespoon heavy cream
12 ounces of cauliflower, cut into bite-sized pieces (about 1/2 a large head of cauliflower)

BREADING

1 c finely grated Parmesan cheese use fresh and not shelf-stable kind
1 c superfine almond flour

BANG BANG SAUCE

1 tablespoon erythritol granular
1 teaspoon sriracha
1 tablespoon chili paste I used sambal
1 teaspoon lime juice
1/4 c mayonnaise

Directions:

Add heavy cream and egg into a mixing bowl. Whisk until well blended.

Add cheese and almond flour into a mixing bowl. Whisk to combine.

Line the inside of a baking sheet with parchment paper. Spread a bit of the breading mixture to the bottom of the baking sheet.

Coat each cauliflower with the egg wash, shake off any excess, and coat with the breading. Place it on the prepared baking sheet and repeat the process with the rest of the ingredients.

Place a pot on the stove and turn the heat to about 350 degrees F. Add about 1 1/2 inches of oil and allow it to become hot.

Add the coated cauliflower in batches, then cook for a few minutes until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the cauliflower.

For the Sauce:

In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended.

Drizzle the sauce on top of the fried cauliflowers, then toss to coat.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes:

Make sure to grate the Parmesan cheese, finely in your food processor.

Make sure to add heavy cream to the eggs.

Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 0.25of recipe, Calories: 433 kcal, carbohydrates: 11g, Protein: 13g, fat: 35g, saturated fat: 8g, Sodium: 546mg, fiber: 5g, sugar: 3g, net carbs: 6g

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