247tasty

Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings

Dinner is served in just about an hour! This Savory Tomato, Feta, and Basil Pie is something you will crave pretty much all the time! All you need to do is to follow these easy steps for they will guide you to perfection. Enjoy!

Ingredients:

For the Tomatoes:

salt
3 large tomatoes

For the Pie Crust:

1 ¼ c flour
½ c butter
2 to 4 tbsp of ice water
¼ tsp salt

For the Pie Filling:

1 c shredded mozzarella cheese, divided
a handful of basil leaves, julienned
pepper
¾ c mayonnaise
salt
1 medium onion, diced
1 (6 oz) package of crumbled feta cheese
1 clove of garlic, minced
2 tsp extra virgin olive oil

Directions:

For the Tomatoes:

Slice the tomatoes into thin cuts. Put them into a colander and sprinkle salt on top. Drain them while you prepare the rest of the ingredients.

For the Pie Crust:

In the food processor, add salt and flour. Pulse a few times to incorporate.

Slice the butter into small cubes and put them into the food processor with the flour mixture. Pulse again to combine.

Add a bit of water, then pulse again until a dough forms.

Sprinkle flour onto a flat surface, then place the dough on it. Use your hands to shape it into a ball. Wrap it with plastic and refrigerate for half an hour.

For the Filling:

Place a skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the onions and cook for a few minutes until a bit caramelized.

Add the garlic and sauté for about a minute or just until aromatic. Stir in salt to season. Remove the skillet from the heat and allow the mixture to cool.

Remove the tomatoes from the colander and pat them dry with paper towels.

In a mixing bowl, add 1/2 cup of mozzarella cheese and mayonnaise. Stir to combine.

To Assemble:

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

Remove the dough from the fridge and place it onto a flat surface. Unroll it to 1/8-inch. Put it into the prepared pan and trim the sides.

Add the rest of the mozzarella cheese to the bottom of the pie followed by the caramelized onions.

Top with half of the tomatoes followed by salt and pepper.

Add 1/2 of the feta cheese on top of the tomatoes followed by basil. Repeat the layers one more time.

Place the pan in the preheated oven and bake for about 25 minutes.

Remove the pie from the oven and allow it to cool.

Serve warm. Enjoy!

Nutrition Facts:

Calories: 430 kcal

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

This easy dish is ready to be devoured in just half an hour of cooking time! Enjoy the creamy sauce of this Garlic Shrimp Pasta! You will be so glad that you tried this recipe!

Ingredients:

5 cloves garlic, minced
1/4 c dry white wine such as Sauvignon Blanc (or substitute low-sodium chicken broth)
1 lb. fresh or frozen raw shrimp, peeled, tails removed (if frozen, thaw in the refrigerator overnight before using)
1/2-1 tsp crushed red pepper flakes divided (use less if sensitive to spice; 1 tsp will have a good kick)
2 tbsp extra-virgin olive oil divided
3 tbsp freshly grated Parmesan cheese, plus additional as desired
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 shallot, peeled and diced
Zest and juice of 1 large or 2 small lemons
24 oz of mixed vegetables of your choice, fresh or frozen. If frozen, thaw and drain
2 tbsp chopped fresh parsley, plus additional as desired
8 oz. whole-wheat linguine or similar thin pasta noodles

Directions:

Refer to the directions provided on the package of the noodles on how to cook them. Drain and put them back into the pot.

Make sure to set aside 1/4 cup of the pasta water for later use.

Use paper towels to pat dry the washed shrimp.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add shallot and sauté for about 2 minutes or until soft. Add the garlic and sauté for a minute or just until aromatic.

Add the shrimp, 1/2 tsp black pepper, 1/4 red pepper, and 1/2 tsp salt. Stir and cook for about 3 minutes, then move them to a clean plate.

In the same empty skillet, add 1 tbsp olive oil and allow it to become hot. Add the veggies, 1/2 tsp salt, 1/2 tsp red pepper, and 1/2 tsp black pepper. Stir-fry for about 5 minutes.

Add the wine and deglaze the skillet by scraping the sides and bottom. Simmer for a few minutes to remove the alcohol contents.

Add the shrimp back into the skillet with the sauce, then toss to coat. Cook for 2 minutes.

Add lemon juice and lemon zest, then stir to combine.

Add the cooked pasta, then toss to coat. Add the reserved pasta water if needed. Remove from the heat.

Top each serving with parsley and Parmesan cheese.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Nutrition Facts:

SERVING: 1(of 4) CALORIES: 408 kcal | CARBOHYDRATES: 53g | PROTEIN: 28g | FAT: 10g | SATURATED FAT: 2g | POLYUNSATURATED FAT: 1g | MONOUNSATURATED FAT: 6g | TRANS FAT: 0.01g | CHOLESTEROL: 146mg | POTASSIUM: 619mg | FIBER: 1g | SUGAR: 1g | VITAMIN A: 2415IU | VITAMIN C: 44mg | CALCIUM: 156mg | IRON: 4mg

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Prep Time: 9 mins | Cook Time: 6 mins | Total Time: 15 mins | Yield: 3 to 4 Servings

In just 15 minutes of preparation and cooking time, these Garlic Butter Chicken Bites are ready for serving! Dinner with your loved ones will surely be amazing! All you need to do is to follow these easy steps, and you are good to go. Enjoy!

Ingredients:

2 tablespoons finely chopped fresh parsley
1 tablespoon olive oil
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 1/4-pound boneless, skinless chicken breasts, cut into 1 1/4-inch piece
1 1/2 tablespoons minced fresh garlic (4 cloves)
1 1/2 teaspoons Italian seasoning
3 tablespoons unsalted butter, divided

Directions:

Use paper towels to pat dry the chicken breasts.

In a mixing bowl, add flour, 1/2 tsp pepper, 3/4 tsp salt, and Italian seasoning. Whisk everything until well incorporated.

Sprinkle the flour mixture over the chicken breasts, then rub each to coat.

Place a 12-inch non-stick skillet on the stove and turn the heat to medium-high. Add 1 tablespoon of butter and 1 tablespoon of olive oil, then allow them to become hot.

Add the seasoned chicken breasts into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Make sure to leave a small space between each chicken to cool them all evenly.

Add the rest of the butter and allow it to melt.

Add parsley and garlic, then stir and cook for about a minute or just until aromatic. Dish out!

Serve right away. Enjoy!

Notes:

Serve this with steamed veggies, rice, etc.

Feel free to add more parsley if you prefer.

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

Nutrition Facts:

Calories 394 | Calories from Fat 189 | Fat 21g 32% | Saturated Fat 9g 56% | Cholesterol 151mg 50% | Sodium 422mg 18% | Potassium 784mg 22% | Carbohydrates 8g 3% | Fiber 1g 4% | Sugar 1g 1% | Protein 42g 84% | Vitamin A 1242IU 25% | Vitamin C 18mg 22% | Calcium 54mg 5% | Iron 2mg 11%

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Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings

These Tuscan Style Stuffed Mushrooms are simply the best! I’ve been making this dish for years now, and I’m still in love with it to this day! You need this recipe in your life, I’m telling you! Ready in just 35 minutes. Enjoy!

Ingredients:

Mushrooms:

½ teaspoon dried thyme
4 Portobello mushrooms
1 large Egg
¼ teaspoon garlic salt
½ teaspoon dried paprika
2 tablespoons olive oil
60 grams of soft goat cheese – use a vegetarian version if required
50 grams of fresh baby spinach
3 tablespoons plain – (all-purpose) flour (replace with gluten-free flour blend if needed)
30 grams Parmesan cheese – grated (use a vegetarian hard cheese if required, as Parmesan isn’t vegetarian)
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano

Sauce:

½ teaspoon dried oregano
90 ml white wine
1 tablespoon olive oil
2 cloves garlic – peeled and minced
1 teaspoon paprika
1 tablespoon chopped parsley
120 ml vegetable stock
1 brown onion – peeled and sliced
A pinch of salt and pepper
1 medium courgetti – zucchini, chopped into chunks
50 g Parmesan cheese – grated (use a vegetarian hard cheese if required, as Parmesan isn’t vegetarian)
1 red bell pepper – de-seeded and sliced
90 g fresh baby spinach
90 ml double (heavy) cream
160 g sun-dried tomatoes – I like the bright red one from the deli counter

Directions:

Mushrooms:

Remove the stalk of each mushroom by cutting it. Chop them finely and set them aside.

Crack the egg into a mixing bowl and whisk it until creamy.

In another mixing bowl, add thyme, salt, paprika, garlic salt, flour, and pepper. Whisk everything until well incorporated.

Place a large frying pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Toss the mushrooms into the bowl with the beaten egg, then into the flour mixture. Shake off any excess and put them into the pan. Cook for a few minutes until all sides turn golden brown. Move them onto a tray.

In the same pan, add spinach, a bit of water, salt, and pepper. Cook the spinach until wilted.

Chop the goat cheese into small cuts and scatter them on top of the mushrooms followed by the spinach, Parmesan cheese, and paprika.

Sauce:

In the same pan over medium heat, add oil and allow it to become hot. Add the onion and sauté for a few minutes until translucent.

Add the chopped mushroom stalks, sun-dried tomatoes, garlic, paprika, Courgetti, oregano, and red pepper. Stir and cook for about 2 minutes.

Stir in the wine to combine and simmer for 2 minutes. Add salt, pepper, and vegetable stock. Stir and simmer for 5 more minutes.

Grill the mushrooms for about 2 to 3 minutes or until the cheese has melted completely.

Add cream, spinach, and Parmesan cheese to the sauce. Stir to combine. Add the mushrooms and cook for 3 more minutes.

Remove from the heat.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Nutrition Facts:

Calories: 509 kcal | Carbohydrates: 40g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 953mg | Potassium: 2175mg | Fiber: 8g | Sugar: 21g | Vitamin A: 5930IU | Vitamin C: 76.1mg | Calcium: 377mg | Iron: 6.7mg

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Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 5 Servings

Loaded with delicious flavors, this Cashew Chicken is something you will crave all the time! It will only take you 20 minutes to prepare and cook this. Serve it in lettuce wraps. You are so in for a treat!

Ingredients:

1/4 c hoisin sauce
1 tbsp rice vinegar
3/4 c unsalted cashews
1 c low-sodium chicken broth
5 green onions, chopped, divided
2 lbs. of boneless, skinless chicken breasts, cut into small pieces
1/2 tsp freshly grated ginger
1 head of green leafy lettuce (romaine, bib, or butter)
salt and freshly ground black pepper
2 tsp sesame oil or substitute canola oil
2 tbsp low-sodium soy sauce
1-2 tsp Sriracha hot sauces to taste
3 cloves garlic, minced
2 tbsp cornstarch

Directions:

Sprinkle salt and pepper over the chicken pieces, then rub each to coat.

Add cornstarch, ginger, vinegar, soy sauce, chicken stock, and hoisin sauce into a mixing bowl. Stir everything to combine.

Place a large skillet on the stove and turn the heat to medium. Drizzle a bit of oil and allow it to become hot.

Add the chicken pieces into the hot skillet, then cook for about 5 minutes or until brown. Add garlic and sauté for a minute or just until aromatic.

Turn the heat down to low, then pour in the sauce and stir to combine. Make sure to scrape the bottom of the skillet to get the browned bits.

Stir in the sriracha, most of the green onions, and cashews to combine. Remove from the heat.

Sprinkle the rest of the green onions on top to garnish.

Serve in cold lettuce cups. 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:

Calories: 400 kcal | Carbohydrates: 20g | Protein: 44g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 833mg | Potassium: 1056mg | Fiber: 2g | Sugar: 7g | Vitamin A: 715IU | Vitamin C: 11.3mg | Calcium: 55mg | Iron: 3mg

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Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 10 Servings

Baked to perfection for almost 2 hours, you can expect only the good flavors in this Shepherd’s Pie! You will not be disappointed with this pie at all. Enjoy!

Ingredients:

Mashed Potato Topping

¼ to ½ c milk
salt and pepper, to taste
4 tbsp butter
2 lbs. potatoes, peeled and cut into big chunks
¼ c sour cream

Filling

2 tbsp flour
½ c beef broth
1 lb. ground beef
1 tbsp tomato paste
1 small onion, diced
1 tsp rosemary
½ tsp thyme
1 tbsp Worcestershire sauce
2 c frozen peas, carrots, and corn medley
1 bay leaf
2 cloves garlic, minced

Directions:

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

In a large pot with boiling water, add the potatoes and cook for a few minutes until tender. Drain and put them into a large mixing bowl.

Add milk, salt, pepper, butter, and sour cream into the bowl with the potatoes. Mash them until well incorporated.

Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the onions and garlic, then sauté for a few minutes. Discard any accumulated fat.

Stir in 2 cups of frozen veggies and cook for a few minutes until cooked through. Make sure to stir from time to time.

Whisk in flour until well combined with the rest of the ingredients.

Stir in the tomato paste and cook for about a minute.

Add the rosemary, bay leaf, beef broth, thyme, and Worcestershire sauce. Stir everything until well blended.

Simmer the mixture for a few minutes, then turn the heat down to low and cook for a few more minutes. Remove from the heat.

Discard the bay leaf, then transfer everything into a 9×13-inch baking dish and spread it evenly.

Add the mashed potatoes on top of the meat mixture and spread it evenly. Bake for half an hour or until the top turns golden brown.

Serve and enjoy!

Nutrition Facts:

Calories: 261 kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 4mg

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Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 to 6 Servings

This Creamy Garlic Butter Chicken is packed with incredible flavors that you and your loved ones are going to enjoy! Ready in just 20 minutes, you have got to give this recipe a try. Enjoy!

Ingredients:

1 c chicken broth
1 1/2 pounds chicken quarters, cut and separate the thighs and drumsticks
3 dashes of cayenne pepper
4 tbsp unsalted butter, melted
Salt
Ground black pepper
2 tbsp grated Parmesan cheese
1/4 c heavy whipping cream
1/4 tsp salt or more to taste
1 tbsp chopped parsley
15 cloves garlic, peeled and top trimmed off

Directions:

Sprinkle salt and pepper over the chicken thighs, then rub each to coat.

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

Add the chicken thighs into the hot skillet, then sear each side for a few minutes or until they turn golden brown. Move them to a clean plate.

In the empty skillet, add butter and allow it to melt. Add garlic and sauté for a minute or just until aromatic.

Add the Parmesan cheese, heavy whipping cream, and chicken broth. Deglaze by scraping the bottom of the skillet. Stir to combine all the ingredients.

Add the chicken thighs back into the skillet, then toss until coated with the sauce. Season with salt and cayenne pepper to taste.

Turn the heat down to low, then simmer for a few minutes to cook the chicken thighs.

Remove the skillet from the heat. Sprinkle freshly chopped parsley on top to garnish.

Serve over cooked pasta noodles. 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:

Amount Per Serving: Calories448 | Total Fat31g | Saturated Fat13g | Trans Fat0g | Unsaturated Fat16g | Cholesterol188mg | Sodium511mg | Carbohydrates4g | Fiber0g | Sugar1g | Protein38g

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Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 8 Serving

You will be amazed by how this Amish Country Casserole could make your dinner extra special! I am so excited to share this recipe with you because I’m sure that you are going to love it! It will only take you less than an hour to prepare and cook this. Enjoy!

Ingredients:

2 teaspoons Garlic, crushed
1 Onion, chopped
1 c Milk, (250 ml / 8.45 fl ounces)
1/2 teaspoon Paprika
1 tablespoon of Olive Oil extra-virgin
500 grams of Pasta, your choice (16 ounces)
600 grams of canned Tomato Soup, condensed (22.6 ounces)
Salt and Black Pepper, to taste
1/2 teaspoon Dried Parsley
750 grams of Lean Ground Beef, (1 1/2 lbs.)

Directions:

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

Apply cooking spray to the inside of a large oven-safe casserole dish.

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

Add the pasta and a bit of salt into the boiling water, then cook for a few minutes according to the directions provided on the package.

Drain and rinse the noodles with cold water to stop the cooking process and put them back into the pot.

Place a skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the garlic and onion, then sauté for 3 minutes or until aromatic and soft.

Stir in the tomato, salt, pepper, mushroom soups, and browned beef into the pot with the noodles to combine.

Transfer the mixture to the prepared casserole dish and spread it evenly. Top with parsley and paprika.

Place the casserole dish in the preheated oven and bake for about 25 to 30 minutes or until done.

Serve and enjoy!

Notes:

You can use egg noodles for this recipe if you prefer.

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

Nutrition Facts:

Calories410 | Total Fat15g | Saturated Fat5g | Trans Fat0g | Unsaturated Fat7g | Cholesterol87mg | Sodium708mg | Carbohydrates32g | Fiber4g | Sugar4g | Protein35g

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