Dinner

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

This is another of my favourite easy and quick recipes. A zesty one-pan meal with shrimp, sausage, and veggies that you can throw together in twenty minutes from start to finish! This single skillet meal has loads of wonderful Cajun flavours, and it’s also low carb and keto-friendly.

Cajun is one of the best seasonings. It turns a boring and lifeless meal into oh-so goodness! It brings lots of flavour into veggies and meat like this Cajun Shrimp Sausage Skillet. This recipe is a must-try and no doubt a keeper!

Ingredients

1 pound Smoked Cooked Chicken Sausage such as andouille
½ pound Shrimp peeled and deveined
1 tablespoon Olive Oil
½ c. Sliced Red Onion
1 c. Sliced Yellow Bell Pepper
1 c. Sliced Red Bell Pepper
1 teaspoon Minced Garlic
2 teaspoons Lemon Juice
¼ c. Chicken Broth
1 tablespoon Chopped Parsley
Salt and pepper to taste
2 teaspoons Cajun Seasoning or more to taste

How to make Cajun Shrimp Sausage Skillet

Step 1: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the onion and bell peppers to the pan and cook for approximately 4 to 5 minutes or until tender. Then, add the garlic and continue to cook for additional 30 seconds.

Step 2: To taste, season the vegetables. Set the veggies aside when done and keep warm.

Step 3: In the same pan, add the shrimp and sausage, then sprinkle with Cajun seasoning and salt and pepper. Cook for about 3 to 4 minutes or until the shrimp is pink and opaque and the sausage is heated through. Return the vegetables to the pan. Stir, then pour in the chicken broth. Add the lemon juice, then simmer for about 2 to 3 minutes.

Step 4: When done, remove from the heat and top with parsley.

Step 5: Serve and enjoy!

Nutrition Facts:

Calories: 337kcal | Carbohydrates: 14g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1492mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2246IU | Vitamin C: 121mg | Calcium: 51mg | Iron: 2mg

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Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 8 people

This OMG Mac and Cheese is super good and for sure not light as it’s loaded with macaroni, Boursin cheese, heavy cream, cream cheese, and cheddar. It is a breeze to make using only a few simple ingredients and ready in twenty-five minutes from start to finish!

This mac and cheese are incredibly cheesy! It’s freaking delicious and surely what I needed in my life! My family is obsessed with mac and cheese. It’s a major part of our meal rotation. We serve this for a quick lunch or dinner with garlic bread along the side.

Simplicity at its finest! I assure you, this simple recipe guarantee packs a ton of amazing flavour, super-rich, and creamy mac and cheese. They call it OMG Mac and Cheese for a reason! The secret? It’s the Boursin cheese. This cheese takes this dish from good to crazy (OMG) delicious! Takes time to whip up and also to devour! Try this very soon. One bite and you’ll know.

Ingredients

2 (5.2 ounces) cubes of garlic Boursin cream cheese
16 ounces elbow macaroni cooked and drained
3 c. heavy cream
salt and pepper
2 c. shredded Cheddar Jack cheese
1 (8 ounces) package cream cheese, softened

HOW TO MAKE OMG MAC AND CHEESE

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Set aside a lightly greased 9 x 13-inch pan.

Step 3: Heat the cream, Boursin, and cream cheese in a large saucepan over medium-low heat until melted. To taste, season with salt and pepper.

Step 4: Add the cooked pasta and toss to coat well.

Step 5: Into the prepared pan, pour the mixture, then top with cheddar jack cheese.

Step 6: Place in the preheated oven and bake for about 10 to 15 minutes or until the cheese has melted and bubbly.

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Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4

Say goodbye to takeout and make this luscious beef and broccoli at home in a breeze! Super easy to throw together and ready in under thirty minutes. If you are a fan of Chinese food, this is a must! The extra tender beef and bright green and crisp-tender broccoli smothered in a savoury sauce are to die for!

Ingredients

1 tbsp canola oil
1 1/2 lbs flank steak thinly sliced against the grain
3 c. broccoli florets
1 tbsp corn starch
1/4 tsp baking soda
1 tbsp Water
1 tbsp oyster sauce

Sauce:

1 tbsp brown sugar
1 tbsp oyster sauce
1/4 c. soy sauce low sodium
6 cloves garlic minced
1 tbsp toasted sesame oil
1 tbsp fresh ginger grated
2 tsp cornstarch
1/2 c. beef broth

How to make Beef and Broccoli

Step 1: Against the grain, thinly slice the flank steak.

Step 2: Place 1 tbsp each oyster sauce, cornstarch, water, and 1/4 tsp baking soda in a large bowl. Whisk well until combined, then add the sliced meat and toss to coat. Set aside.

Step 3: Combine the sauce ingredients (brown sugar, oyster sauce, soy sauce, garlic, sesame seeds, ginger, cornstarch, and beef broth) and set aside.

Step 4: Drizzle a tbsp canola oil or your oil of choice in a hot large skillet over medium-high heat. Add the flank steak in batches and cook for about 2 minutes or until the bottom has browned. Stir and cook further until the beef is browned. This takes another 2 to 3 minutes.

Step 5: To the sauce in the pan, add the broccoli and stir to coat. Put the lid on and let the broccoli cook for about 3 minutes or until bright green and crisp-tender.

Step 6: When done, remove from the heat and give it a final stir. Serve and enjoy!

Notes:

1. Swap the oyster sauce with 1 tbsp of each soy sauce and brown sugar.

2. When cutting the flank steak, make sure to slice against the grain.

Nutrition Facts:

Serving: 1serving | Calories: 364kcal | Carbohydrates: 14g | Protein: 41g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 1351mg | Potassium: 861mg | Fiber: 2g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 62mg | Calcium: 79mg | Iron: 4mg

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Prep Time: 10 mins | Cook Time: 10 mins | Servings: 2

This is the most savoury, crazy delicious Pepper Steak Stir Fry I’ve ever tasted! It’s so easy to throw together and a great pair with a bowl of steamed rice or stir fry noodle for the perfect weeknight dinner that your family will adore!

Ingredients

2 tablespoons Vegetable oil
250 grams Beef steak Ribeye/rump/sirloin/tenderloin steak
3 cloves Garlic
½ Large sweet onion
½ Bell pepper green
½ Bell pepper red

Beef Marinade:

1 teaspoon Sesame oil
1 teaspoon light soy sauce
¼ teaspoon Baking soda
1 teaspoon Potato/corn flour (starch)

Stir Fry Sauce:

½ teaspoon Corn/Potato flour (starch)
2 tablespoons Oyster sauce
½ teaspoon Dark soy sauce
1 tablespoon light soy sauce
1 teaspoon Sugar
1 tablespoon Rice vinegar
3 tablespoons Water
½ teaspoon Black pepper

How to make Pepper Steak Stir Fry

Step 1: Into thin slices, cut the beefsteak and place them into a mixing bowl. Add the beef marinade ingredients (sesame oil, light soy sauce, baking soda, and potato/corn flour). Mix until well combined and leave to marinate the steak for at least 15 minutes.

Step 2: Prep the rest of the ingredients. Start by finely chopping the garlic, then thinly slicing the onion and bell pepper.

Step 3: Combine the stir fry sauce ingredients (corn/potato flour, oyster sauce, dark soy sauce, light soy sauce, sugar, rice vinegar, water, and black pepper) in a small bowl. Keep this aside for now.

Step 4: Add the marinated beef to a hot pot over high heat. Flatten the beef and spread them into the pan. Cook the beef for about 2 to 3 minutes or until it gets a nice charred colour. Flip and continue to stir-fry for a minute or two more. Set aside the steak when done.

Step 5: In the same pan with the remaining oil, stir fry the garlic for a couple of seconds. Add the slices of onion and continue to cook for a couple of seconds more. Now, add the pepper slices and return the beef slices to the pan. Pour the mixture over and stir until everything is combined. Stir fry for an additional 1 to 2 minutes or until the sauce is glossy and has thickened.

Step 6: Take off the heat when done and transfer to a serving plate. Serve right away with a bowl of steamed rice or stir fry noodles. Enjoy!

Nutrition Facts:

Calories: 210kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Sodium: 1310mg | Potassium: 471mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2086IU | Vitamin C: 80mg | Calcium: 37mg | Iron: 1mg

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PREP TIME: 5 MINS | COOK TIME: 15 MINS | MARINATING TIME: 2 HRS | TOTAL TIME: 2 HRS 20 MINS | SERVINGS: 4

This is a very simple marinade that guarantees to give your steak so much flavour! Enjoy juicy, tender, and delicious steak on the grill or skillet with this easy recipe. The best part is, this marinade requires just a few pantry essentials to whip up!

INGREDIENTS

Marinade:

4 tablespoons soy sauce
4 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
3 tablespoons minced garlic
1 teaspoon onion powder
2 tablespoons honey
1 teaspoon kosher salt
1 teaspoon ground black pepper

Steaks:

1 ½ pounds steaks 2-4 steaks (I love Sirloin, Ribeye, or New York Cut Steaks!)

How to make Garlic Steak Marinade

Step 1: Place the marinade ingredients (soy sauce, balsamic vinegar, Worcestershire sauce, garlic, onion powder, honey, kosher salt, and ground black pepper) in a small bowl. Whisk well until combined.

Step 2: To a resealable zip lock bag or large bowl, add the steaks, then pour the marinade over. Before sealing the bag, make sure to squeeze out as much air as you can. Leave the steaks to marinate for at least 2 hours or preferably overnight.

Step 3: Steak in a skillet: Preheat a skillet for a couple of minutes over high heat. Once hot, lay the steaks in the skillet and cook for about 3 minutes per side. Adjust the heat to medium-high and continue to cook the steak to your liking. Flip the steak as it cooks as needed. Depending on the thickness of the steak it will take approximately 10 minutes to cook. I like a medium steak, so I cook it to about 145 degrees.

Step 4: Steak on the grill: Start by preheating the grill to medium-high. Once hot, lay the steaks on the grill and cook for about 4 to 6 minutes on each side or until the internal temperature reached at least 145 degrees F for medium steak. Remove from the grill when done and allow the steak to rest for about 3 minutes before serving. Enjoy!

NUTRITION FACTS:

Calories: 437kcal | Carbohydrates: 19g | Protein: 37g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 1765mg | Potassium: 625mg | Fiber: 1g | Sugar: 12g | Vitamin A: 25IU | Vitamin C: 4.6mg | Calcium: 49mg | Iron: 4.2mg

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Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Yield: 6 servings

All it takes are a few simple ingredients to make these impressive meatballs coated in a luscious sticky Asian glaze. My family’s favourite dinner is served over rice with sprinkles of green onions and sesame seeds. I also like these meatballs with a side of steamed broccoli.

INGREDIENTS

MEATBALLS:

1½ teaspoon sesame oil
2 pounds ground pork
2 Eggs, slightly beaten
1 c. plain, dry breadcrumbs
2 cloves garlic, minced
½ teaspoon ground ginger

SAUCE:

1 jar (7 ounces) Hoisin sauce
½-1 teaspoon Sriracha (aka Rooster) sauce
⅓ c. rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
¼ c. low-sodium soy sauce
1 teaspoon ground ginger
2 cloves garlic, minced

ADD-ON INGREDIENTS:

sesame seeds (optional)
Cooked white rice
thinly-sliced green onions (optional)

HOW TO MAKE STICKY ASIAN GLAZED MEATBALLS

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease a baking sheet, and set it aside.

Step 2: Place the meatball ingredients (sesame oil, ground pork, eggs, breadcrumbs, garlic, and ginger) in a large bowl. Mix well until combined, then form the patty into 1-1½-inch balls. On the prepared baking sheet, place the meatballs and bake in the preheated oven for about 18 to 20 minutes or until brown.

Step 3: In the meantime, mix the sauce ingredients (hoisin sauce, sriracha sauce, rice vinegar, honey, sesame oil, soy sauce, ground ginger, and minced garlic) in a medium or large saucepan. Bring the sauce to a boil over medium-high heat. Let the sauce boil for about 3 to 5 minutes or until the sauce thickened a little. When done, take off the heat and set it aside.

Step 4: Once the meatballs are done cooking, add them into the sauce. Stir to coat the meatballs well.

Step 5: When done, serve the meatballs over rice garnished with some green onions and sesame seeds. Enjoy!

NUTRITION FACTS:

Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 667 | Total Fat: 39g | Saturated Fat: 13g | Trans Fat: 0g | Unsaturated Fat: 22g | Cholesterol: 205mg | Sodium: 746mg | Carbohydrates: 31g | Fiber: 2g | Sugar: 8g | Protein: 46g

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PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 Servings

I love this dish so much! Juicy pork chops smothered in the most delicious creamy garlic spinach sauce! Serve this over steamed vegetables, zucchini noodles, or cauliflower rice for a complete meal that your entire family will ask for again!

INGREDIENTS

2 tsp olive oil
2 tbsp butter
3 pork chops, boneless
1 tsp paprika
6 cloves garlic, finely minced
1 small yellow onion, minced
1 3/4 c. half and a half or heavy cream
1/3 c. vegetable or chicken stock
1 tsp Italian seasoning
1/4 c. fresh grated Parmesan cheese, optional
1 tsp crushed red chilli pepper flakes, optional
Fresh chopped parsley
3 c. baby spinach
Salt and fresh cracked pepper, to taste

How to make Boneless Pork Chops in Creamy Garlic Spinach Sauce

Step 1: In a large skillet, heat the oil over medium-high heat. Meanwhile, sprinkle the pork chops on both sides with paprika, salt, and pepper. Once the oil is hot, add the chops to the skillet and sear for about 3 to 5 minutes per side until cooked to your liking. Note that the cooking time of the pork chops varies depending on the thickness of the pork chop. Set the chops aside when done.

Step 2: In the rest of the cooking juices in the same pan, melt the butter. Once melted, add the garlic, onion, Italian seasoning, and red crushed chilli pepper to the pan and stir-fry for about a minute until aromatic. Pour in the vegetable or chicken stock and let it be slightly reduced.

Step 3: Adjust the heat to low, then add the half-and-half (or heavy cream). Bring the sauce to a gentle simmer, adjusting the seasoning according to taste.

Step 4: Now, add the spinach leaves to the sauce and let it wilt. Add the Parmesan cheese if using and stir until combined. Let the sauce simmer for a few minutes more or until the cheese has melted through the sauce.

Step 5: Return the pork chops to the pan and sprinkle with parsley. Spoon the sauce over the chops.

Step 6: When done, remove from the heat and serve the pork chops over steamed vegetables, zucchini noodles, or cauliflower rice. Enjoy!

Note:

If desired, you can substitute vegetable stock with white wine.

Nutrition Facts:
Energy 513.46 cal | Fat 30.99 g | Protein 47.38 g | Carbs 12.21 g | Saturated Fat 12.14 g | Polyunsat Fat 4.38 g | Monounsat Fat 11.7 g | Sugar 1.13 g | Cholesterol 154.05 mg | Sodium 472.71 mg | Potassium 1499.57 mg | Fiber 3.98 g

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This is a very simple pork chop recipe that I’m pretty sure you’ll love t have on your rotation. Pan-seared pork chops baked in a delicious garlic butter sauce. Prep this in just five minutes using only four ingredients, and these juicy, flavorful pork chops are on your plate in a matter of time!

The trick is to sear the pork chops in a cast-iron skillet before baking. This guarantees a golden brown and fine-looking bark from the outside, and juicy and gentle inside. Don’t miss this amazing pork chop recipe. It is no doubt a must and for keeps!

INGREDIENTS

2 medium-sized pork chops, heritage breed
2 tbsp of grass-fed butter, melted
4 cloves of minced garlic
3 sprigs of thyme
tbsp of olive oil
salt and pepper to your liking

HOW TO MAKE GARLIC BUTTER JUICY PORK CHOPS

Step 1: Prepare the oven. Preheat it to 380 degrees.

Step 2: Sprinkle the pork chops well with salt and pepper to your liking.

Step 3: Melt 5 small spoonfuls of butter in a microwave or store to make the butter sauce. Feel free to add more if desired.

Step 4: Add the thyme and chopped garlic to the melted butter. Stir well and keep this aside to rest.

Step 5: Heat the olive oil in a cast-iron skillet over medium heat. Add the pork chops to the hot oil and sear for about 4 minutes on each side until golden brown.

Step 6: Pour the garlic butter mixture over the pork chops and transfer the skillet to the oven. Bake the pork chops until the internal temperature reached about 145 to 150 degrees.

Step 7: Remove the pan from the oven when the pork chops are done. Spoon over the butter sauce left in the pan.

Step 8: Serve right away. Enjoy!

Nutrition Facts:

Nutritional Values per plate 374 calories | 36 grams of fat | 17 grams of saturated fat | 1.5 grams of polyunsaturated fats | 10 grams of monounsaturated fat | 95mg of cholesterol | 463mg of sodium | 183mg potassium | 1 gram of Sugar | 15 grams of protein

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Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 8

I’ve been receiving huge compliments from people when I first shared my Chicken Tetrazzini Recipe. It’s one of my family’s favourite pasta dishes with its impressive creamy sauce with loads of flavour. We love it with some cheesy garlic bread, baked asparagus, or even roasted veggies on the side. This also is our go-to for Sunday dinners, even holidays!

Our rotation is never complete without our favourite pasta dishes. It’s a must to serve pasta on Sundays when everyone is just chilling around. From my husband to my youngest, we all agree that noodles with tons of cheese and chicken is simply heaven! You can never go wrong with the simple combination of ingredients (butter, sour cream, cream of chicken, mozzarella cheese) to make this delicious chicken tetrazzini.

A huge plus is this pasta takes a heartbeat to make! You can prep this without any fuss using simple family and kids-approved ingredients. Try this yummy recipe very soon, and watch your family devour this until it’s all gone!

Ingredients

16 ounces linguini cooked
1/2 c. butter softened
4 chicken breasts cooked and diced
2 cans cream of chicken soup
2 c. sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 c. chicken broth
2 tablespoons Parmesan cheese grated
2 c. Mozzarella cheese shredded

HOW TO MAKE CHICKEN TETRAZZINI

Step 1: Following the package directions, cook the noodles. Drain when done and set aside.

Step 2:Place the ½ cup butter, cooked chicken, soup, sour cream, salt, pepper, and chicken broth in a medium bowl. Whisk well before adding the cooked noodles.

Step 3: In a greased 9 x 13-inch pan, pour the noodle mixture and sprinkle the Parmesan and Mozzarella cheese on top.

Step 4: Place in a 350 degrees oven and bake for about 40 to 45 minutes.

Nutrition Facts:

Amount Per Serving: Calories 710 | Calories from Fat 333 | Fat 37g57% | Saturated Fat 19g119% | Cholesterol 161mg54% | Sodium 1357mg59% | Potassium 696mg20% | Carbohydrates 50g17% | Fiber 1g4% | Sugar 3g3% | Protein 41g82% | Vitamin A 1085IU22% | Vitamin C 2.9mg4% | Calcium 251mg25% | Iron 2.2mg12%

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Prep time: 30 mins | Cook time: 2 hrs | Total time: 2 hrs 30 mins | Yield: 8 servings

This stroganoff is a sour cream type. This might not be for you if you don’t like sour cream. But this is hard to miss! The tender chunks of beef and egg noodles smothered in a creamy seasoned sour cream sauce are to die for!

INGREDIENTS

1 tablespoon olive oil
2 pounds stew meat or a chuck roast cut into cubes
1 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon season-all, (seasoned salt)
1/2 yellow onion, diced
2 garlic cloves, minced
10 ounces egg noodles
2 teaspoons better than bouillon beef base
2 cups water

SAUCE:

3 tablespoons flour
2 cups sour cream
Pepper
1-2 tablespoons tomato paste

How to make the world’s best beef stroganoff

Step 1: Using a paper towel, pat the meat dry, then season with season-all, salt, and pepper.

Step 2: After preheating a saute pan over medium heat, add the olive oil, then the stew meat in batches. Sear the edges. When done, transfer the seared meat to a plate and set it aside.

Step 3: Onto the same pan, drizzle a little more olive oil. Saute the onion and garlic with a pinch of salt for about 3 to 5 minutes over medium-low heat.

Step 4: Pour in the water and beef bouillon base. Deglaze the pan to remove the bits stuck on the bottom of the pan.

Step 5: Return the stew meat to the pan with the plate drippings. Bring the mixture to a boil, then decrease the heat. Put the lid on and simmer for 2 hours over low heat.

Step 6: Following the package directions, cook the egg noodles in boiling water until al dente. Do this once the meat is done.

Step 7: In a bowl, place the sour cream, flour, tomato paste, and pepper. Whisk until smooth. Add a couple of spoonfuls of the hot broth, whisking until incorporated.

Step 8: To the saute pan, add the sour cream mixture, whisking until completely mixed. Then, add the egg noodles and serve. Enjoy!

NOTES:

1. Take the time to sear the meat in batches. We want the brown bits at the bottom of the pan as it gives so much flavour to the beef stroganoff.

2. Do not skip the Better than Bouillon. This gives a full flavour to the beef stroganoff instead of using regular beef bouillon.

NUTRITION FACTS:

Yield: 8, Serving Size: 1
Amount Per Serving: Calories: 431 | Total Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Unsaturated Fat: 10g | Cholesterol: 163mg | Sodium: 758mg | Carbohydrates: 16g | Fiber: 1g | Sugar: 3g | Protein: 43g

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